Tucked inside Park City’s historic train depot, Le Depot Brasserie revives the spirit of a true French brasserie—warm light, rich flavors, and a touch of Parisian charm. But behind the scenes? A grueling two-year battle with history itself. Every floorboard lifted revealed a new challenge, every fixture a bureaucratic hurdle. Yet, after relentless setbacks, the doors have finally opened. What awaits inside is nothing short of extraordinary—silky foie gras, golden steak frites, and a seafood tower fit for royalty. This is the French dining experience Utah has been waiting for.

March 2025 in Salt Lake City is packed with flavor and festivities: St. Patrick’s Day feasts at Feldman’s, a GALLICA wine dinner at Franck’s, and the grand opening of Sugar House Station, the city’s newest culinary hotspot.

In a rapidly changing Salt Lake City, Bewilder Brewing embraces craft and tradition. Amidst rising high-rises and the struggles of a shifting neighborhood, this five-year-old brewpub has become a haven for those who appreciate beer at its finest. Here, Cody McKendrick doesn’t chase fleeting trends—he perfects them. His Kölsch, refined over 15 years, is a product of precision, brewed with carefully crafted ingredients to match its German roots.

While big-name breweries flood the market with sugary seltzers, Bewilder holds the line, delivering malt-forward ales, crisp lagers, and the kind of old-world brewing that demands respect. McKendrick, once a revered homebrewer, has transformed his passion into a thriving brewery, drawing in both locals and die-hard beer enthusiasts.

In an era where Gen Z drinks less and corporate players dilute craft beer’s soul, Bewilder Brewing remains a rare find—a place where beer is still an art, and every pint tells a story.

I thought it would be just another bottle of wine, until I opened it. One twist of the cap, and the deep, bold aroma of dark berries and spice filled the air, pulling me in. I had planned on margaritas, but this wine refused to be ignored. By the end of the night, the bottle was empty, the conversation still flowing, and I couldn’t help but wonder, had my husband just brought home Utah’s most remarkable red?