5 hours Ago
This article is excerpted from the Utah Eats newsletter. To get the full newsletter every Wednesday, subscribe at sltrib.com/newsletters .
Hello, Eaters! I’ve been keeping this place in my back pocket, waiting to give the owners a little time to settle in before I wrote about them. Now is the time for Goat Head , a breakfast and lunch spot a bit south of downtown Salt Lake City, to get its due. Located on the corner of 700 South and 300 East, where Koko Kitchen was for years before closing, Goat Head opened for the first time on Feb.
18. But, as co-founder Sarah Boone-Witham tells the story, they had to close three days later after a transformer blew outside, “which caused a whole bunch of headaches,” she said. Goat Head reopened after about two weeks, around March 7.
To get to that point, though, Boone-Witham and her husband, who just goes by Boone, spent about a year working with their landlord to transform the old Koko Kitchen building into the space they had envisioned. (Trent Nelson | The Salt Lake Tribune) Boone and Sarah Boone-Witham at Goat Head in Salt Lake City on Thursday, April 17, 2025. Short on funds, the couple acquired the money for their project through a variety of means, including organizing a community fundraising show with multiple bands, securing a $100,000 Economic Development Loan Fund (EDLF) loan from Salt Lake City, and doing a lot of the work on the restaurant’s features themselves — including the lighting, counter and tables.
“We made it work,” Boone-Witham said. “Right on the edge of things, but we made it work.” With Boone-Witham’s diet being mostly plant-based, and Boone being an omnivore, the Goat Head menu is about 50% vegan and 50% not, she said.
Boone-Witham said she was fed up with restaurants having only meager plant-based options. With Goat Head, “I just didn’t want to perpetuate that kind of lameness,” she said. (Trent Nelson | The Salt Lake Tribune) Goat Head in Salt Lake City on Thursday, April 17, 2025.
Vegans will find plenty to choose from on the Goat Head menu, including an omelet, a scramble, a breakfast sandwich, French toast, a few sandwiches and several plant-based sides. (Fun fact: Most of the menu items get their names from movies and music, like the Laura Jane Grace vegan breakfast sandwich, named for the founder of the punk band Against Me!, who’s trans and vegan.) Omnivores can choose from several breakfast items, “Hex Mex” options like El Mariachi Burrito, sandwiches and more.
To read more about my Goat Head order, check out the “Dish of the Week” section of this newsletter. Goat Head is open Tuesday through Sunday, from 8 a.m.
to 3 p.m. Live deliciously, Kolbie Food News • In honor of pollinator season kicking off in Utah, Hearth and Hill is launching a limited-time menu called Hive and Hill, in partnership with Cache County honey producer Slide Ridge Honey , according to a news release.
Through April and May, guests can experience the menu inspired by Utah honey, with dishes like the Nashville hot honey fried chicken, served with garlic mashed potatoes, roasted heirloom carrots and Slide Ridge honeycomb. Plus, $2 from every menu item sold will go to the Wasatch Beekeepers Association . • Wasatch Brew Pub , at 2110 S.
Highland Drive in Salt Lake City, is changing its name to Corner Brew Pub Sugar House to “better reflect our brew pub as the local Sugar House neighborhood brew pub,” said a representative for Salt Lake Brewing Co. • Bonchon Korean Fried Chicken is now open in West Valley City, at 2682 High Commons Way, Suite 400, near The Commons at Dexter Lake, according to a news release. Bonchon is known for its hand-battered, double-fried, “crazy crispy” Korean fried chicken.
A location in Orem opened last month, and a location in Lehi is coming soon, the release said. There will be a grand opening for the new Bonchon on May 9, from 11 a.m.
to 1 p.m. The first 50 people will get free T-shirts and wings.
Booze (and Drink!) News • The Vault , inside the Hotel Monaco at 15 W. 200 South in Salt Lake City, has launched a new botanical-inspired cocktail menu, according to a news release. The menu is also available inside the Bambara restaurant.
Some of the cocktails include: The Valentino ($20), made with Uncle Val’s Botanical Gin, Cocchi Vermouth, Crème de Cassis and Italicus, topped with prosecco. Rose of the Elder ($19), made with Empress Elderflower Rose Gin, ancho chile liquor, sage simple syrup, a lemon twist and the tart rhubarb bitters. Over the Garden Wall ($21), made with Ketel One Grapefruit & Rose Vodka, St.
Germain and ginger liqueur, infused with flavors of grapefruit, thyme and rosewater and topped with prosecco. Red Desert ($21), made with Ketel One Peach & Orange Blossom Vodka, Wahaka Mezcal, Aperol, honey and fresh lemon. • The Cheesecake Factory is introducing a new lineup of nonalcoholic specialty sodas, available exclusively at their restaurants in Utah, in City Creek in downtown Salt Lake City, as well as Murray and Orem.
The new soda flavors — which are reminiscent of the types of sodas you can get at places like Swig and Sodalicious — are: Black Cherry-licious : Amarena cherry, vanilla sweet cream, and cola. Pineapple Coconut Dream : pineapple, coconut, sweet cream and lemon-lime soda. Root Beer “Float” : Barq’s Root Beer with vanilla sweet cream.
Dish of the Week (Trent Nelson | The Salt Lake Tribune) The Road Warrior at Goat Head in Salt Lake City on Thursday, April 17, 2025. As a fan of the “Mad Max” movies, how could I say no to a Goat Head dish called The Road Warrior? It’s made with a house-brined chicken thigh, fried with a corn batter that “keeps it nice and crisp,” Sarah Boone-Witham said. The chicken is paired with a cornbread waffle that soaks up a good dose of hot honey, for a dish that’s a little sweet and a little savory.
To amp up the sweetness factor, like I did, you can always request some maple syrup on the side. This was actually my first-ever chicken & waffles (!), and I loved it. I also ordered a glass of Goat Head’s house-made lemonade, which cooled off the hot honey.
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