Lydia Martinez

Caviar isn't just back — it's the star of the moment. Try it in a stand out meal made by one of Salt Lake's fantastic restaurants.

Not a skier? No problem. You can still eat, drink and be merry in Jackson Hole, Wyoming during the holidays.

Koyoté may call itself a neighborhood ramen bar, but the dipping ramen alone is destination-worthy.

With my great love for pizza, I'm overdue for sharing my pizza food crush. My favorite pie in town is from Osteria Amore: Pizze Marco, aka the signature dish named after executive chef and partner Marco Cuttaia.

So this isn't “Rate My Fridge” in the internet sense. There's no scoring, no shaming, and no gold stars for color-coded drawers and perfect labels. This is a peek behind the curtain at some of our local culinary stars. A chance to open the door, take a little inventory, and borrow from their culinary brilliance. Because if a restaurateur never runs out of an ingredient, there's probably a reason — and I want it in my fridge, too.

Kalli Lebaron, the owner of Joy Pops, a paleta food truck and catering service. Photo by Adam Finkle.

There are milkshakes, and then there are Iceberg Drive Inn milkshakes. They arrive like a dare. They are less frosty dessert and more engineering feat. And I am lucky enough to live within walking distance of a local Iceberg.

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There's something wonderfully human about opening a chef's fridge and realizing that it looks nothing like you expected. No rows of labeled containers, no perfectly prepped mise en place, no culinary perfection. While the walk-in cooler at Oquirrh — one of Salt Lake City's award-winning culinary gems — is pristine, owners Angie and Andrew's home fridge feels like it supports a life built almost entirely elsewhere. When you live at your restaurant, your fridge at home is practical and utilitarian.