Try these restaurants. You must.

In its own unique way, each represents the best Wasatch Front dining has to offer.

Each is consistently excellent and defines the standard in its category, whether by type of cuisine, location or price point. Each offers professional service and an inviting atmosphere and is worth the cost.

Significant debate went into crafting this list of 15 essential Wasatch Front restaurants. We think we got it right. Do you?

Share your thoughts by sending an e-mail to food@sltrib.com.

Bambara

Chef Nathan Powers now heads the open kitchen at Bambara, one of the most popular dining destinations in downtown Salt Lake City. Theatergoers love it for its proximity and punctuality. The 20-year-old restaurant in the Hotel Monaco, which once housed Continental Bank, is decked out in travertine marble, huge mirrors and mahogany trim. The cuisine is New American with expertly prepared dishes such as crab-stuffed piquillo peppers, bacon-wrapped pork tenderloin and steak frites. Appreciation of the seasons comes in the form of corn tartar sauce for the peppers, a summer peach compote for the pork and deep-fried sage leaves and rosemary sprigs dotted among the French fries. Wines are numerous in number and appellation, including by-the-glass offerings.

Don't miss the » blue cheese chips, which at one time were hit or miss, but now are as great as ever. Freshly fried Russet potato chips are dotted with melted blue and Monterey jack cheeses. It's impossible to just have a couple.

202 S. Main St., Salt Lake City; 801-363-5454; www.bambara-slc.com

Café Trio

This neighborhood restaurant -- as its name suggests -- excels at the three things most diners want: a light, welcoming atmosphere; simple and satisfying food; and modest prices. But we can add three more areas where Trio stands out: an approachable wine list that is broad but not overwhelming, an inviting patio and a delicious Sunday brunch. Chef Martin Combs and owner Mikel Trapp make just enough changes to the regular menu each season to keep thing interesting but smartly keep the favorites including creamy tomato soup, BLT salad and barbecue chicken pizza.

Don't miss the » salads and the rosemary flatbread topped with goat cheese, roasted peppers, caramelized onions and tomatoes. A perfect lunch.

680 S. 900 East, Salt Lake City; 801-533-8746; www.triodining.com

Chez Betty

In a town marketed on glitz and glamour, Chez Betty adds some much-needed gravitas to the Park City dining scene. Chef Jerry Garcia offers some of the best classed-up comfort food such as the pan-roasted chicken with spinach-fontina bread pudding or the Low County-style "shrimp 'n' grits." Along with general manager Tom Bell, the Chez Betty team appeals to wine geeks everywhere with plenty of wine dinners if outdoor recreation simply isn't your thing. What's more, the location at the Copperbottom Inn is close enough to Main Street and ski resorts that diners don't miss out on all the seasonal activity, but it's far enough away from the madding crowd that parking is abundant and there's plenty of time to stop and smell the blossoms from Garcia's on-site herb garden.

Don't miss the » grilled beef tenderloin entrée served on a crispy potato cake that's punctuated by a smoked onion demiglace.

1637 Short Line Drive, Park City; 435-649-8181; www.chezbetty.com

Franck's

French restaurants in Utah are few and far between, which is why some of Franck's menu items -- fondue, escargot, coq au vin, tarte tatin -- sound so appealing. But upon further examination, the menu has Southern fried chicken, meatloaf and butterscotch-chocolate pudding. No matter the cuisine, chef Franck Peissel crafts each dish with aplomb. Whether you dine in the burnt orange-hued dining room complete with "chef cam" -- a bird's-eye view of your meal being prepared -- or al fresco under strands of lights overhead, Franck's makes for a memorable meal.

Don't miss the » fondue, an ethereal combination of melted Gruyère, Emmentaler and Swiss cheeses. Cubes of fluffy artisan bread await a thorough dunking. The single serving will easily serve four as an appetizer. Don't forget the browned cheese at the bottom of the pan -- it's the best part.

6263 S. Holladay Blvd., Holladay; 801-274-6263; www.francksfood.com

Fresco Italian Café

It's the sort of restaurant where the dining room doubles when it's warm outside. Thanks to a patio lush with greenery and vines and an understated dining room tucked behind a local bookstore, Fresco has always tugged at the romantic heartstrings -- it's been the setting for countless engagements and receptions. But don't let the domestic bliss fool you into thinking it's only a "special occasion" place. Chef Billy Sotelo's menu of Italian-inspired pasta and entrées is as streamlined as the interior and attracts food lovers with rich garganelli alla Bolognese and a refreshing potato-crusted halibut. Keep it simple with à la carte offerings or go all out with a chef's tasting menu featuring the season's finest ingredients.

Don't miss the » Robiola cheesecake, a smooth, well-crafted custard of cream cheese, spiked with Robiola cheese of Northern Italy. Think of it as cheesecake all grown up and wearing its best Armani to dinner.

1513 S. 1500 East, Salt Lake City; 801-486-1300, www.frescoitaliancafe.com

Left Fork Grill

There are dozens of diners in Utah, but few make everything from scratch the way chef-owner Jeff Masten does at this relaxed, and reasonably priced, South Salt Lake restaurant. From its beginning three years ago, the diner has shunned all things premade or frozen. Instead there are homemade breakfast sausage, fruit pancakes (weekends only), coleslaw, creamy pear and blue cheese soup, meatloaf, prime rib and the Tuesday special, Wienerschitzel, made the "real" way with veal. Not even Mom made comfort food this good.

Don't miss the » blackberry cream pie. It's one of 10 to 15 cream and fruit pies available each day, all made from scratch using the Masten family's pie crust recipe.

68 W. 3900 South, South Salt Lake; 801-266-4322; leftforkgrill.ipower.com

Log Haven

It takes a mere 10-minute drive up Mill Creek Canyon to put you in a different frame of mind. Regardless of the season, there's something calming about Log Haven. Could it be the rustic setting, the cozy furnishings, the seasonal New American cuisine? Previous Log Haven chef Dave Jones is back behind the stoves at the 15-year-old restaurant, turning out lusty dishes including grilled lamb lollipops, quinoa-crusted crab cakes and bison ribeye. Pair them with complementary wines from the well-selected list. Desserts come in the form of a curried apple financier tartlet, black vanilla tea panna cotta and lemon rosemary mousse. Whether the occasion is a wedding, anniversary, birthday or just a well-deserved night out, Log Haven makes for a memorable experience.

Don't miss the » grilled bison rib-eye, which should be eaten at a perfectly grilled medium-rare. Crispy garlic- and parsley-speckled french fries complete the dish.

6451 E. Creek Canyon Road, Salt Lake City; 801-272-8255; www.log-haven.com

Lugäno

This Millcreek bistro has been turning out excellent Northern Italian cuisine for just more than nine years. Chef-owner Greg Neville has been there from day one, crafting expertly prepared pastas, risotti, pizzas and meat dishes, not to mention appetizers such as carpaccio (thinly sliced raw beef), tomato bread soup and house-smoked salmon pizzetta. His deep respect for all things Italian and a commitment to the seasons as well as the community shows in the menu, the vast selection of Italian wine, winemaker appearances and cooking classes. In the summer months, the patio, hidden at the back of the restaurant, is an ideal spot to enjoy dinner al fresco. Come winter, the focal point turns to the open kitchen, the bustling restaurant and the delicious food.

Don't miss the » house-smoked salmon pizzetta. Craft your own by taking a flatbread triangle, smearing it with mascarpone, draping it with smoked salmon and topping it with red onion slices, capers and a squeeze of lemon. Why don't more places put this on their menus?

3364 S. 2300 East, Salt Lake City; 801-412-9994; luganorestaurant.com

Mazza

When Ali Sabbah opened shop in the 15th & 15th neighborhood of Salt Lake City, locals didn't just get a new neighborhood eatery -- they (and the entire city, for that matter) got a place where omnivores and vegetarians alike could break pita bread together over roasted eggplants pureed into a silky baba ghannouj or the humble garbanzo bean pureed with garlic, lemon and sesame paste (tahini) to make hummus. Lamb (marinated, braised, ground or grilled) became more of a midweek takeout ritual more than an exotic treat. Its popularity and menu grew alongside each other and eventually spawned a more sumptuous and spacious sister location in the Ninth and Ninth neighborhood. Though the menu has expanded and grown up (try the wine from ancient Lebanese vines), Mazza's appeal is basically the same: generous portions, flavors as bright as the Mediterranean sun and Sabbah's hospitality.

Don't miss the » maghmoor ("mawg-more") entrée, overflowing with alternating layers of sliced eggplant, onions and garbanzo beans that are baked into a cohesive mound bound with tomatoes and olive oil.

1515 S. 1500 East, Salt Lake City; 801-484-9259; 912 E. 900 South, Salt Lake City; 801-521-4572. www.mazzacafe.com

The New Yorker

Since 1978, the New Yorker has been an exclusive dining venue, requiring a membership to dine among the elite. Well, no more. As of July 1, memberships are no longer required to eat at the charming, retro restaurant, with its brass railings and panels of stained glass above the more casual café. Enjoy lunch or dinner there or in the formal dining area that surrounds the café. In addition to chef Will Pliler's contemporary American menu, the restaurant offers a two-course meal at lunch for $14 and three-course meal for $28 at dinner. With an eye toward seasonality, the kitchen expertly turns out fresh seafood, including pristine oysters on the half-shell, meat dishes and desserts. Service is some of the best in the city.

Don't miss the » Grand Marnier soufflé, which is jaw-droppingly impressive upon its arrival, exquisite-tasting and a steal for $7.

60 W. Market St. (350 South), Salt Lake City; 801-363-0166; www.gastronomyinc.com

Pat's Barbecue

No need to go to Texas or Kansas City for barbecue. Chef-owner Pat Barber and his own special brand fit the Beehive state just fine. This restaurant, in an inconspicuous warehouse just off West Temple and 2100 South, serves up tender smoked pork ribs, pulled pork sandwiches, beef brisket, chicken and the ever-popular Wednesday meatloaf in a no-nonsense atmosphere. Barber, a championship barbecue master, uses his own special dry rub on all the meats before slow cooking in smokers out back. Customers mop on their own sauces, including the signature red sauce known as "sweet heat." The main courses aren't the only draw. Sweet baked beans, mac-and-cheese, heavy-on-the-garlic mashed potatoes; sweet, buttery corn bread and other sides satisfy our carnivorous need for Q!

Don't miss the » Friday lunch special of slow-cooked pork rib tips and beef brisket ends, affectionately named "burnt ends." Go early, the crowd starts gathering at least an hour before opening.

155 W. Commonwealth Ave. (2125 South), South Salt Lake; 801-484-5963; www.patsbbq.com

Royal India

You can eat chicken tikka masala, a classic that's like the pad Thai of Indian cooking, in just about every neighborhood of the Salt Lake valley, but Royal India's version is the one you'll dream about. Foodies in the know willingly return to this Sandy strip mall location, thanks to chef-owner Emmanuel Shanthakumar's well-appointed dining room and the restaurant's professional, knowledgeable service. Yet it's the nuanced seasonings that are the restaurant's real powerhouse attraction, the just-right touch of cardamon in the biryani rice dishes, or the richly textured cream-and-butter spiked masala sauces. Even the blandly named but velvet-flavored butter chicken is a revelation, with its rich sauce nicely kicked up in flavor thanks to the subtle crunch of subtle nuts.

Don't miss the » classic dishes such as the chicken tikka masala, the biryani rice dishes or the plate-filling rolled dosas (only at the Sandy location), made of rice-and-lentil flour flash fried into a very elegant crêpe, authentically Indian, of course.

10263 S. 1300 East, Sandy; 801-572-6123; and 55 N. Main St., Bountiful; 801-292-1835; www.royalindiautah.com.

Settebello

This is the quintessential fast food, baked in a 900-degree oven that serves up thin, crisp-crusted pies with just the right proportion of toppings to dough. Pity the poor guy who stands in front of this wood-fired hell-hole, feeding it all day to create the white-hot coals that will make each pie a slice of heaven. Diners can choose their own toppings from a list that ranges from Italian anchovies to peppered salami or choose from such classics as a tomatoless pie with prosciutto, mozzarella and Parmigiano-Reggiano, then sprinkled with peppery, fresh arugula. The menu also includes a few salads, but the pie's the thing here. It's one size fits all, 12 inches, which might be too large for lunch. But, hey, what about breakfast the next morning?

Don't miss the » eponymous pie, which comes topped with crushed tomatoes, pancetta, sausage, roasted mushrooms, pine nuts, mozzarella and basil. It's a mouthful, but your mouth will never be so happy.

260 S. 200 West, Salt Lake City; 801-322-3556; www.settebello.net.

Takashi

This 5-year-old restaurant is one of the best, if not the best, Japanese restaurants in Salt Lake City. Precision can be seen in the sleek décor that has minimal, but striking elements, such as white paper lanterns and a giant metal fish hanging from the ceiling. There's no mistaking you're here to eat fish. Chef-owner Takashi Gobi, along with his well-trained sushi chefs, displays a calm yet deliberate attention to detail, whether it be in the housemade matcha tea powder-infused kosher salt that accompanies the shrimp and vegetable tempura appetizer or in the beyond-the-ordinary sashimi combinations, including house-cured Pacific mackerel, smoked baby squid and torched sablefish. The "happening" vibe might be off-putting to some, but if you can get past that, it'll be time well spent.

Don't miss the » melt-in-your-mouth tender sablefish, or black cod, which is lightly seared by a cooking torch before serving. This is why we eat sashimi.

18W. Market St., Salt Lake City; 801-519-9595; takashisushi.com

Tiburon

Tiburon Fine Dining celebrates its 10th anniversary this fall, a testament to its role as a cherished respite from typical south valley suburban dining. Residents of Sandy and neighboring cities -- and plenty of people who actually drive to the suburbs just to dine at Tiburon -- embrace the restaurant for its consistently good contemporary American cuisine, elegant yet comfortable atmosphere and well-trained staff. Chef-owner Ken Rose keeps it simple yet creative. Making the most of an impressive garden adjoining the restaurant he birthed where a roadside fruit stand once stood, Rose's expert use of fresh herbs and heirloom vegetables leaves his signature on house specialties such as New Zealand elk tenderloin, which he chargrills before accenting with a creamy mushroom "Duxelle" (mushrooms, shallots and herbs sautéed in butter) and green peppercorn demiglace to complement its earthy flavor.

Don't miss the » Australian lamb, which is prepared with traditional fresh rosemary and black pepper, but surprises with a lusty blueberry reduction.

8256 S. 700 East, Sandy; 801-255-1200; www.tiburonfinedining.com

Lisa Carricaburu, Vanessa Chang, Lesli J. Neilson, Kathy Stephenson, Ellen Fagg Weist and Anne Wilson contributed to this report.