Dine at Logan’s Hell’s Backbone Kitchen pop-up
Food & DrinkEasyYear-round
Experience award-winning farm-to-table cuisine at local institutions like Pago or Finca, which emphasize the harvest flavors of October.
Itinerary tips
- 1Make dinner reservations at Pago or Finca at least two weeks in advance as weekend slots fill quickly during harvest season.
- 2Allow at least two hours for your meal to fully experience the multi-course seasonal tasting menus.
- 3Bring a light jacket even in summer, as evening temperatures in the Salt Lake Valley drop quickly once the sun dips behind the Oquirrh Mountains.
- 4Park in the paid underground garage at 9th and 9th for Pago or use the validated street parking near Finca’s downtown location.
- 5Ask your server about daily off-menu arrivals from local purveyors like Frog Bench Farms for the freshest seasonal produce.
- 6Use a rideshare service if planning to sample the extensive natural wine pairings offered at these farm-to-table institutions.
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Food & Drink