Arlo
Milo Carrier sells fish and chips for nine dollars in a kitchen the James Beard Foundation put on its Mountain semifinalist list.
Why go
Carrier spent six years in San Francisco, part of it as a sous chef at Boulevard under Nancy Oakes, then came home (Deseret News). He and Brooke Doner ran pop-ups they called Caterpillar Dinners in warehouses and out in the foothills, and took over the Capitol Hill room that had been Em's in September 2020.
Carrier starts a dish on a Monday, tweaks it all week, and drops it inside a month once the kitchen has bored of it. He states the policy outright: For me, Arlo is non-linear and not stuck in time. We're always looking for new influences and are open to all cuisines
(Salt Lake Magazine). The style that drives it is really guided by the produce we can source,
he told the Deseret News. Produce is a lot more engaging to me.
Steven Rosenberg owns Liberty Heights Fresh and sells produce to the independent kitchens in this valley. Now, I eat there two to three times each month,
he said. The Cuban pork shoulder on the brunch menu blows me away. I feel like I'm in Miami at a Cuban friend's house
(Salt Lake Magazine).
Ted Scheffler went back for a five-year review in July 2025 and liked most of it. He also prints a complaint, and it is about value at the top of the card (Utah Stories). Order down the card and that stops being a problem.
Order this / avoid
- Order: the fish and chips, nine dollars on the small-plates end. Scheffler calls them
a must-try
.1 - Order: whatever the pasta is. Scheffler ate a ravioli of roasted red beet, goat cheese and lemon; it will be something else by the time you sit down.1
- Order: the Cuban pork shoulder if you come for weekend brunch, on Rosenberg's word.2
- Avoid: building the meal out of the top of the card. The small plates are where the value sits.1
What locals & experts say
- Ted Scheffler, Utah Stories:
The dish was very tasty, but pretty skimpy for the $35 cost.
1 - Kara Dempsey, SLUG: the sea bass
had skin that was impossibly crisp for such a well-cooked fish.
3 - Steven Rosenberg of Liberty Heights Fresh:
Ingredients are carefully sourced, of high integrity, and possess flavor and texture that are superb. There is so much thought in each and every plated dish.
2
Good to know
- What it costs: in July 2025 the card ran from five dollars for bread and butter and nine for the fish and chips up to thirty-five for a fish entree.
- Booking: worth doing, through Tock. Dinner Wednesday through Sunday with brunch added at the weekend, and the room is dark Monday and Tuesday.
- Where: 271 North Center Street, north of downtown under the State Capitol. Salt Lake Magazine and the Deseret News call the pocket Capitol Hill; the restaurant's own site calls it Marmalade.
- What kind of room it is: a neighborhood restaurant with a chef's card, where the cheap end is as considered as the expensive end.
Verdict
should-visit — Milo Carrier made the Beard Mountain semifinalist list in 2026, rewrites his card inside a month, and spent six years in San Francisco under Nancy Oakes at Boulevard before coming home. Steven Rosenberg, who supplies produce to this city's independent kitchens, eats here two or three times a month and says so on the record. Two things to know before booking: Ted Scheffler's five-year review carries a complaint about value at the top of the card, and a menu that changes monthly is a harder thing to send somebody to than a dish.