Koyote

Koyote builds ramen with unusual control, from ten hour clear broth to a dense forty eight hour dipping broth. House smoked brisket, carefully marinated eggs, fermented bamboo, Japanese greens, and long cooked chashu show the same precision. The compact Marmalade room also serves focused Japanese small plates, but noodles remain its center of gravity.

Picks from Gastronomic Salt Lake City and Salt Lake Magazine

Koyote's clear chintan style broth develops over ten hours from chicken and pork stock. The American shoyu bowl adds house smoked brisket finished in beef tallow, custardy marinated egg, spinach and fermented bamboo shoots. Careful broth work and precisely handled toppings make the Marmalade counter feel focused even when a bowl carries substantial weight.

Picks from Gastronomic SLC

Koyote gives its karaage wings an unusually long brine before coating them in gluten free potato starch and frying. The result is a craggy, light shell around seasoned meat that stays juicy. They work as more than a ramen side, bringing enough texture and savor to stand on their own at the compact Fairpark restaurant.

Picks from Salt Lake Magazine, Gastronomic Salt Lake City, and The Salt Lake Tribune