This article is excerpted from the Utah Eats newsletter. To get the full newsletter every Wednesday, subscribe at sltrib.com/newsletters.
Hello, Eaters! A new sandwich spot has taken over the space formerly occupied by Taco Taco in downtown Salt Lake City. Meet Big Dipper, which opened at the end of February at 208 E. 500 South, right by Baby’s Bagels, Chez Nibs and all those cool little businesses across the street from the City Library’s main location.
This is Big Dipper’s second location. Partners Matthew Safranek, Cortney Johanson and Fabio Ferreira opened the first in 2021, at 227 Main St. in Park City. Johanson’s original idea was to have a restaurant that focused on French dip-style sandwiches, and chef Safranek took the idea and ran from there, coming up with out-of-this-world recipes and names for his creations.
(Kolbie Peterson | The Salt Lake Tribune) The exterior of Big Dipper, pictured on Saturday, March 8, 2025.
One of those creations is the “When I Dip, You Dip, We Dip,” with house-roasted beef, housemade cheese spread (similar to Cheez Whiz), caramelized onions, sauteed mushrooms and horseradish cream, served with rosemary au jus to dip it in. Safranek, who runs the Salt Lake City location, said it was their most popular item on the menu, and called it a mashup of a Philly cheesesteak and a French dip.
More adventurous diners can jump straight to sandwiches like the “Seoul-ed Out,” made with house-roasted beef, kimchi, bean sprouts, fried egg, kalbi ketchup, scallions, yakisoba noodles and sesame-ginger mayo, served with ramen broth for dipping.
Growing up with his parents in the military, Safranek said he traveled a lot as a kid and continued doing so as an adult. He considers Seattle — where there’s a lot of Asian food — to be his hometown, and he’s lived in New York City and throughout Europe. All of these world influences can be tasted in his food.
I ordered “Karleen’s Uptown Turkey Grilled Cheese” ($15, pictured above) without turkey, with cheddar, Swiss, garlic-herb goat cheese, bacon, arugula, and fresh tomato on sourdough bread, with tomato soup on the side. The sandwich was good (granted, I was missing one of the main ingredients), but I wasn’t sold on the tomato soup — I thought the tomato flavor was lacking.
My dining companion’s food was delicious, though. Read more about it in the “Dish of the Week” section of this newsletter.
Also on the menu, diners will find loaded tots, salads and soups.
Live deliciously,
Kolbie
Food News
Openings
• Lucky Slice Pizza is moving its Logan location to 37 W. Center St., according to an Instagram post. The pizzeria closed its previous spot on Federal Avenue last week, and it is scheduled to open its new location on Center Street on Wednesday, March 12. The post said the new location will offer easier access, better parking, more convenient takeout, beer sales, improved seating, a new mural and more.
(Hash Kitchen) The new location for Hash Kitchen, a brunch restaurant at 1313 W. Foothill Blvd., Salt Lake City.
• Hash Kitchen is opening its second location in Utah, this one at 1313 S. Foothill Drive in Salt Lake City — in the former Red Robin restaurant, across the street from Foothill Village. According to a news release, Hash Kitchen is known for its over-the-top brunch experience, featuring a Build-Your-Own Bloody Mary Bar and a Build-Your-Own Donut Bar, plus a live DJ on the weekends. The new location is opening Friday at 7 a.m. with a ribbon-cutting. Hash Kitchen’s other Utah location is in Draper, at 264 E. 12300 South.
• Dos Hermanos, known for its Paraguayan food and food truck, has opened a brick-and-mortar location in Junction Commons in Park City, according to a news release. The new spot — at 6699 N. Landmark Drive, Suite N200, Park City — will be serving empanadas, lomitos (Paraguayan-style sandwiches), shwarmas and more, the release said.
• The Station Bar in Herriman, at 12283 Herriman Main St., had its grand opening last week. Its cocktail menu, which features Vida Tequila, looks like an interesting mix of tequila drinks, mules and martinis. Its food menu includes dishes like Bloody Mary crudo and lollipop wings.
Booze (and Drink!) News
(Dan Campbell | High West Distillery) A bottle of Bourye whiskey from High West Distillery.
High West Distillery is re-releasing its award-winning Bourye whiskey for the month of March, according to a news release. The spirit is made from straight bourbon and rye whiskies that have been aged for a minimum of 10 years in new, charred white American oak barrels, the release said. Bottles of Bourye are available at High West General Store in Old Town Park City, High West Distillery in Wanship, and state liquor stores for $124.99 per bottle.
Dish of the Week
(Kolbie Peterson | The Salt Lake Tribune) The "Hunk-a, Hunk-a Bernese Love" sandwich from Big Dipper, pictured on Saturday, March 8, 2025.
Oh man, the “Hunk-a, Hunk-a Bernese Love” ($16) sandwich was so good I could’ve eaten the whole thing, and it wasn’t even my sandwich. Made with house-roasted pork shoulder, bacon, raclette, honey-dijon, caramelized onion, caraway sauerkraut and dill pickle with stoneground mustard-lager jus, this was an anthem of a sandwich filled with delicious complementary flavors.
