Alex Springer

2 weeks ago | utahbusiness.com | Alex Springer

“The nomination was definitely surreal, and I wasn’t expecting it. The nomination was a huge honor, and I was ecstatic about it. It was much bigger than me as a restaurateur; it meant so much for Indian cuisine, for Salt Lake and for women. It feels great to be acknowledged and receive national recognition, but I don’t let that dictate my work. I like to embrace a healthy mind, body and spirit, and that’s where I get the energy to do what I do.

2 weeks ago | cityweekly.net | Alex Springer

I'm noticing a trend among up and coming South Asian restaurants to lean into their selection of momos, which are steamed dumplings filled with either protein or veggies. I first noticed it when I visited Bhansa Ghar, whose menu featured a "momo corner" in addition to a great lunch buffet. This welcome dumpling trend has taken another step in the right direction with The Dumplings Company. With its current selection of sauces, preparations and fillings, the dumpling possibilities are endless.

3 weeks ago | cityweekly.net | Alex Springer

Aside from the encroaching scorch that tries to kill us around this time of year, I like summers in Utah. It's when the air fills with the smell of backyard cookouts and the sound of families airing their grievances. As the humble hamburger is often the focal point of these outdoor get togethers, I have been thinking a lot about some of the Mexican, Venezuelan and Colombian burger places that are popping up all over town.

1 month ago | cityweekly.net | Alex Springer

Every restaurant enthusiast has their own brand of culinary catnip. It's abstract and hard to define, but it never fails to get your ass out the door as soon as it pops up on your Instagram feed. For example, any time I see a bar or restaurant that has adopted a horror or occult theme, I have to go check it out, regardless of what else I had scheduled. It's rare to find that kindred spirit who likes good food as much as they like evil vibes, but that's exactly how I'd describe Goat Head.

1 month ago | yahoo.com | Alex Springer

Oftentimes, a trip to your favorite restaurant chain is dictated on what that restaurant serves for dessert. After the obligatory entree is out of the way, you ask the server for a slice or scoop or stack of whatever signature item truly excites your sweet tooth. Sure, you could just show up at the restaurant and order this one item, but ever since dessert became a post-meal conceit, that just wouldn't be proper, would it?