I would say that there’s quite a bit more than you give credit for.
There are definite Mexican influences within Utah, but nothing more unique than states in the Southwest.
There is a strong Polynesian community in Utah that prepares amazing food, but perhaps hasn’t had the same access to restaurant opportunities as other communities.
There is also a strong Greek and Mediterranean influence in Utah, and some amazing restaurants that reflect this.
There’s always the steak and potatoes as well, which is typical for the American west.
Finally, there’s Native American cuisine, which also has limited access to opportunities for opening restaurant establishments.
Much of all of this is limited by the traditional LDS cuisine heritage, which is driven more by a lack of dining out due to large families, and focuses on large meals with lots of calories. Nevertheless, there are gourmet versions of funeral potatoes out there, along with other gourmet caserole variances.

All of this may be driven by a distinct bias for certain foods and culinary traditions when determining Michelin stars.

I completely agree. Fast food seems to be the dining du jour of choice and with out a restaurant scene that develops James Beard restaurants and then the food artists that start their own restaurants we will forever be limited by Apollo Burger and every fast food restaurant in America.

This is accurate

Completey spaced that Robert, thanks for bring that up, its absolutely noteworthy!

Italian isn’t really my wheelhouse Lisa, but if you’d like Chinese or Mexican recs, I’d be happy to oblige 🙂

I’d respectfully disagree, inasmuch as I’ve had numerous Michelin quality dishes in Utah over the years. Some at restaurants since gone, some at popups, some at restaurants here right now.

I do get your point on riffing on local cultures. In regards that I’d say the main angle here would be the Mountain West. Places like Hell’s Backbone pretty much create their whole menu locally from on site farmed produce and locally ranched protein. Newer folks like Ramen Ichizu are working on an elk shio ramen I believe, and if what I’ve heaard about their cooking holds consistenyly true, they look like a fantastic new addition. It is of course tough, and it’s also a hard market to innovate in too I’d say.

At any rate, here’s me raising a glass with you to what the next 15 years brings, I know there are several new concepts in the works, and lots of exceptionally talented toques coming to Utah with plans 🙂