DOWNTOWN. Sunday brunch is served elegantly, just as it should be, in the Grand Ballroom of the Little America Hotel. Twinkling chandeliers shine upon tables laden with breads, fruits, vegetables, and salads. Use your imagination at the omelet, crepe, and waffle stations as you create your own combination of fillings and toppings. Carving stations feature ham, beef tenderloin, and turkey. Plus, a stunning dessert table promises a sweet conclusion, courtesy of pastries and other temptations.

DOWNTOWN. Market Street Grill flies fresh seafood in daily from around the globe. As a result, locals say it's the best seafood restaurant in all of Utah. Pacific red snapper, lobsters, mahi-mahi, and a bounty of clams, mussels and shrimp are available. Have them prepared any way you like. For those not turned on by fabulous seafood, there are pastas, steaks, and a buttery, slow roasted prime rib. Reservations are accepted for breakfast and lunch, but not dinner.

UNIVERSITY OF UTAH. This restaurant combines fish from the San Francisco wharf with wood from the American Southwest, producing mesquite-grilled seafood as a result. The glass-enclosed kitchen allows diners the opportunity to watch chefs exercise their art and create the restaurant's special dishes. Specialties include scallop, shrimp, and halibut plates. If you aren't in the mood for seafood, chicken and steaks are also served. The Broiler's lobby area doubles as a fresh market. Reservations are accepted for lunch but not dinner.

DOWNTOWN. Decorated by local artists, this sophisticated New York-style restaurant serves some of the area's best seafood, including chowders, stews, crab legs, stuffed flounder, and pastas. There's also a selection of steaks, sandwiches, and pastas on the menu. The establishment is a private club; however, temporary memberships are sold for $4 and are good for three weeks.

SNOWBIRD. Sporting plaid carpets and lots of honey-hued woodwork, this comfortable restaurant surrounds diners with warmth and cheer. Flavorful steaks grab the most attention on the menu; they're all hand-cut and served according to your specifications. Seafood is also a perennial favorite, whether you choose salmon, lobster, scallops, or Alaskan king crab. All meals come with bread, salad, and baked potato, and portions are anything but skimpy. Locals, in particular, adore the restaurant, which has flourished for more than a generation. It's an ideal destination if you want good food without pretense; plus, the drive grants a glimpse of the mountain scenery in Little Cottonwood Canyon.