learn more about zest kitchen & bar and their commitment to cooking fresh, healthy cuisine and supporting local fair trade initiatives.
who we are
zest kitchen offers globally inspired, seasonal cuisine featuring organic, local, sustainable ingredients. with a farm-to-fork mentality, we are dedicated to providing well-being through healthy, fresh ingredients & focus on plant based, vegetarian, raw & gluten-free dishes that fit into all diets, including paleo. recognizing the connection between plate, planet & people, we support local farmers, businesses & organizations with fair trade practices.
zest bar is an extension of the kitchen, resulting in hand craft cocktails with fresh ingredients combined with organic & local spirits & one of the largest selections of organic wines, beers & spirits available in Utah. we understand that not only is it important to ensure the quality of what goes into our drinks but the setting in which we serve them. for this reason our bartenders are trained in-house on how best to prepare our cocktails and to respect our philosophy that the bar should be an atmosphere where people choose to spend their time. our bartenders are just as comfortable making a classic drink such as the old fashioned for you or try one of our signature cocktails with beet juice or a margarita with muddled jalapeno peppers. this is why zest is a great restaurant for lunch & dinner and the perfect a weekend brunch spot.
*reminder we are a 21+ establishment*
casey and his team of chefs are constantly improving and offering new & exciting specials.the zest kitchen is bursting at the seams with local produce and creativity. the zest chef's come from experience in some of salt lake's best restaurants such as the tin angel cafe, the grand america hotel, sage's cafe & vertical diner not to mention some of seattle's finest. the chefs are dedicated to serving up only the finest healthy and mouth-watering meals.
billy mcclinton, chef
Casey Staker, owner/operator
Casey Staker created zest to combine his passion for organic cuisine with original cocktails & live deejays. he started in restaurant management before undertaking what would become a successful, decade long run as the owner of the award winning W Lounge. zest started as an outgrowth of a daytime pursuit of cooking classes, during which he received his executive certification in raw foods under the tutelage of cynthia beavers and studied under utah chefs Janae Devika and Joline Wondergem. W lounge ran its course in the second half of 2012, and zest was born: a restaurant that would take full advantage of the ingredients used in both kitchen & bar. as a vegetarian himself, this meant Casey was dedicated to provide great tasting, organic, vegan, vegetarian, & gluten-free options to a city where few exist.
"my main reason for opening zest was the lack of restaurants that focus on organic & healthy foods. we are that staple when you need a solid healthy & tasty meal."