Goat Head, a new breakfast and lunch spot located on the corner of 700 South and 300 East in Salt Lake City, is officially open for business, providing a much-anticipated dining option after overcoming some initial challenges.
Opened on February 18, the restaurant faced unexpected setbacks when a transformer blew, forcing them to close just three days after their debut.
However, Goat Head successfully reopened on March 7, thanks to the tireless efforts of co-founders Sarah Boone-Witham and her husband Boone, who invested over a year transforming the former Koko Kitchen location into their dream restaurant.
To fund their venture, the couple employed various strategies, including hosting community fundraising events featuring local bands and securing a $100,000 Economic Development Loan Fund (EDLF) loan from Salt Lake City.
Additionally, they personally undertook much of the renovation work, crafting the restaurant’s lighting, counters, and tables.
“Right on the edge of things, but we made it work,” Boone-Witham reflected on their challenges.
Goat Head offers a menu that caters to a wide range of dietary preferences, with around 50% of the offerings being vegan, reflecting Boone-Witham’s plant-based diet.
Boone-Witham expressed her frustration with the lack of substantial plant-based options in many restaurants, explaining that Goat Head was created to combat that limitation.
Vegans are treated to a robust menu that includes items like an omelet, a breakfast sandwich, and French toast, along with a variety of sandwiches and plant-based sides.
A fun aspect of the menu is that many items are named after movies and music, including the Laura Jane Grace vegan breakfast sandwich, which honors the founder of the punk band Against Me! who is both trans and vegan.
For omnivores, Goat Head provides several enticing options, including breakfast favorites, “Hex Mex” dishes like the El Mariachi Burrito, and various sandwiches.
Goat Head is currently open Tuesday through Sunday, from 8 a.m. to 3 p.m., inviting diners to enjoy a meal in a welcoming atmosphere.
Meanwhile, on the food scene, Hearth and Hill has launched a seasonal menu named Hive and Hill to celebrate pollinator season in Utah, partnering with Slide Ridge Honey of Cache County.
Available from April through May, the limited-time menu features dishes inspired by Utah honey, such as the Nashville hot honey fried chicken served with garlic mashed potatoes, heirloom carrots, and honeycomb from Slide Ridge.
As part of their partnership, $2 from every menu item sold will go to the Wasatch Beekeepers Association to support local beekeeping initiatives.
In other news, Wasatch Brew Pub, located at 2110 S. Highland Drive in Salt Lake City, is rebranding itself as Corner Brew Pub Sugar House, a change aimed at better representing its identity as the local brew pub in Sugar House.
Additionally, Bonchon Korean Fried Chicken has opened a new location in West Valley City at 2682 High Commons Way, Suite 400, near The Commons at Dexter Lake, further expanding its presence in Utah.
This new location will host a grand opening on May 9, from 11 a.m. to 1 p.m., where the first 50 patrons will receive free T-shirts and wings, promoting the restaurant’s renowned hand-battered, double-fried Korean fried chicken.
In the beverage sector, The Vault, situated inside the Hotel Monaco at 15 W. 200 South in Salt Lake City, has introduced a new cocktail menu inspired by botanicals.
The exciting array of cocktails includes creations such as the Valentino, featuring Uncle Val’s Botanical Gin and topped with prosecco, priced at $20.
Another standout is the Rose of the Elder, made with Empress Elderflower Rose Gin and priced at $19, along with other innovative cocktails ranging from $19 to $21, showcasing unique flavors and ingredients.
On the nonalcoholic front, The Cheesecake Factory is rolling out a new line of specialty sodas exclusively in its Utah locations, including City Creek, Murray, and Orem.
These new soda offerings include flavors reminiscent of popular local soda shops, featuring combinations like Black Cherry-licious, Pineapple Coconut Dream, and Root Beer Float.
As part of the dining experience at Goat Head, one standout dish to try is The Road Warrior, inspired by the “Mad Max” movies.
This dish consists of a house-brined chicken thigh fried in a corn batter, known for its crispiness, paired with a cornbread waffle that generously absorbs hot honey, balancing sweetness and savory flavors.
Guests can elevate their experience further by requesting maple syrup on the side for added sweetness.
The writer’s first experience with chicken & waffles turned out to be memorable, complementing the dish with a refreshing glass of Goat Head’s house-made lemonade to counter the dish’s spice.
Overall, Goat Head stands out as a new culinary gem in Salt Lake City, capturing the essence of flavorful, inclusive dining.
With its diverse menu and welcoming atmosphere, diners can find an inviting spot to enjoy breakfast or lunch in the heart of the city.
image source from：https://www.sltrib.com/artsliving/food/2025/04/24/utah-eats-goat-head-opens/
