5 great quick eats in Utah: Foodies guide for busy days

Like most busy locals in Utah, I’m always trying to clear things off my metaphorical plate before I add things to my literal plate. With a schedule packed with work and familial responsibilities, it can be hard to make room for a trip to a local restaurant.

I’ve been in this situation plenty of times, and my solution was to find something handheld that I can take along with me. Sure, when done properly, a handheld item has the potential to explode all over your shirt while you’re driving between appointments, but at least you’re eating local. Here are some of my favorite handheld, quick eats from around the Wasatch Front.

Quick eats in Utah foodies will love

Stromboli from Marcato Kitchen
Inside Woodbine Food Hall
545 West 700 S.
marcatokitchen.com

I’ve been following the work of Chef Kyle Williams ever since Marcato was operating out of a local commissary kitchen, and I was thrilled when he opened in Woodbine Food Hall. Williams and his team remain rooted in Italian flavors, and the stromboli menu also includes traditional Italian combinations like meatballs and smoked provolone and a prosciutto/salami/pepperoni mix called The Teacher. Marcato Kitchen’s strombolis are made to order, so they’re not exactly the speediest spot on the list, but that’s easy to forget once you actually dive into these piping hot strombolis.

Cookies and sandwiches from Cutler Cookie Co.
Multiple locations
cutlercookieco.com

Salted pumpkin snickerdoodle sits atop a white wrapper. — A salted pumpkin snickerdoodle cookie from Cutler Cookie Co. is topped with a thick layer of creamy frosting and sprinkled with coarse sugar crystals. A bite taken out of the cookie reveals its soft, crumbly interior as it rests on a white paper wrapper atop a wooden table. (Alex Springer/Utah Junction)

From the first time I tried Cutler’s Double Frosted Peanut Butter Cookie, I knew this place was special. As far as sandwiches go, the B-Town Club might be my favorite. It’s a ciabatta bun stuffed with turkey, bacon, and provolone and slathered with a house-made pesto aioli. The sandwich is served hot, so the provolone gets all melty and blends with the aioli in a gooey masterpiece of sandwichery. Lately, however, I’m becoming a bit more enamored with the Reuben. The rye bread is fantastic, and I like the mix of red onions and sauerkraut. Let’s not forget that both Cutler’s locations have drive-through windows, which make them a good pick if you’re on the go.

The Crown Burger at Crown Burgers
Multiple locations
crown-burgers.com

A crown burger overflows with meat and cheese and sits beside a handful of fries atop a white plate. — A Crown Burger from Utah’s Crown Burgers features a quarter-pound beef patty topped with layers of sliced pastrami, melted cheese, lettuce, and other fresh toppings on a golden sesame seed bun. The generously stacked burger is served alongside a pile of thick-cut, golden french fries on a white plate. (Alex Springer/Utah Junction)

Crown Burgers is Utah’s own entry into the fast food zeitgeist, and thanks to the legacy of the Katzourakis and Katsanevas families, Utah has the pastrami burger—or Crown Burger as it’s known around these parts. Locals know that an original Crown Burger can be too intense to eat while driving. It’s a quarter-pound burger topped high with house-made pastrami, melted cheese, lettuce, tomato, and onion. If mobile dining is your goal, it’s best to go with the Junior Crown Burger, which has all the flavor in a more manageable package. Either way, every time you bite into a Crown Burger, you’re biting into a piece of Utah history.

Utah Handheld Burrito at Cafe Rio
Multiple locations
caferio.com

A cafe rio sign in the background highlights the black serving tray holding a burrito slide in half, filled to the brim. — Cafe Rio’s Utah Handheld Burrito is sliced in half to reveal a filling of seasoned ground beef, rice, melted cheese, lettuce, diced potatoes, and fresh pico de gallo, all wrapped in a soft flour tortilla. The two foil-wrapped halves rest in an aluminum tray on a black countertop, with the Cafe Rio logo visible in the background. (Alex Springer/Utah Junction)

As part of new CEO Mike Burns’ reinvigoration of the Cafe Rio brand, the Utah-based fast-casual restaurant launched its line of handheld burritos. These are customizable with all of the proteins and toppings that Cafe Rio usually has, but the Utah Handheld Burrito is the best of the bunch. I’ve spent a lot of time thinking about what makes this item work so well, and I’ve landed on the signature dill pickle pico de gallo. The decision to add chopped dill pickle in with the cilantro-forward salsa brings just the right amount of acidity and flavor to the burrito, making it feel like you’re getting the best parts of a burrito and a burger simultaneously.

Bagels from Oh No Bagels
3156 N. 1200 W., Lehi
ohnobagels.com

A bagel sliced in half filled with cream cheese sits atop a white and red picnic tray. — A golden-brown bagel from Oh No Bagels in Lehi, Utah, is sliced in half and generously spread with thick, creamy herb-flecked schmear. One half stands upright, showing off its crisp, blistered crust and soft interior, while the other rests behind it. Both halves sit in a paper-lined serving tray on a white countertop. (Alex Springer/Utah Junction)

Bagels have been having a moment in Utah, and Oh No Bagels in Lehi has been one of my favorite new entries in this bagel renaissance. It’s a no-frills kind of spot that is focused on catering to the nearby business parks, but that makes it perfect for a grab-and-go breakfast or early lunch. The bagels at Oh No Bagels manage to hit that sweet spot of crisp exterior and chewy interior making them excellent on their own. When you do have a moment to add some schmear, the experience becomes even more ideal—the creamy texture is an excellent complement to the bagel itself.

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