Copper Onion

The Copper Onion opened in 2010 in a historic 1908 building in downtown Salt Lake City, founded by chef Ryan Lowder, a Culinary Institute of America graduate who previously cooked at Jean-Georges and Mario Batali's Casa Mono in New York City. Lowder's New American brasserie approach — sourcing locally, grinding sausages and burgers daily, and baking bread in-house — helped define modern fine dining in Utah. The restaurant's ricotta dumplings, which have appeared on the menu since opening day, and its bone marrow are considered signature dishes.