Howdy Homemade Ice Cream


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Photo courtesy Howdy Homemade Ice Cream

“Come for the ice cream, but stay for the people” is a common saying of Tom Landis, founder of Howdy Homemade Ice Cream. This Dallas-based ice cream concept touts ice cream made in-house using high quality ingredients that yield unique results, such as the Dr. Pepper chocolate chip ice cream, a favorite in Dr. Pepper-obsessed Texas.

Oh, and the other unique aspect of Howdy? The majority of their employees have special needs related to Down Syndrome or autism.

“Our main goal and hope is that people recognize exactly what our employees can do instead of what they can’t do,” Will Nielson, son of the Howdy Salt Lake store said in a recent interview with the Deseret News. “I think when a disability or a special need comes up, often our mind starts running on to what are the limitations or the disabilities instead of thinking about (how) someone with autism, they have great retention skills, and someone with Down syndrome, they’re just naturally the most happy and loving people that you come across.”

Howdy Salt Lake is located at 2670 South 2000 East, across the street from Feldman’s Deli.  Local contractor Chris Nielson, who has a son with special needs, fell in love with the Howdy concept and brought it to Utah. The store features some local flair, offering sorbettos made by Amour Cafe, as well as a Publik coffee chocolate chip. All of the other ice creams are made in-house and feature everything from your basic cookies and cream all the way to a Dr. Pepper chocolate chip.

I particularly enjoyed the cheesecake ice cream, which is everything you’d hope it would be: rich and creamy. If you’re a fan of Coldstone’s sweet cream ice cream, this is the one for you. The Dr. Pepper ice cream was unique, but I was left wishing that a bit more of the soda flavor would have shone through. But it is a fun idea, and definitely worth at least sampling. Other favorites were the cinnamon brown sugar and the orange dream.

I love everything about the concept, from the location, the smart design, the delicious ice cream, the prices, and most of all, the wonderful smiles from everybody behind the counter. It is heartwarming to see the community coming out to support the shop, as evidenced by lines out the door when we stopped by.

Howdy Salt Lake
2670 S 2000 East, Salt Lake City


Johnny Slice on Broadway

Throw a rock in any direction from Main Street in Salt Lake City and you’re bound to hit a pizza shop. Actually, you’re bound to hit many pizza shops. Off the top of my head, I can think of Este, Eva Bakery, Pizza Studio, From Scratch, Settebello, Oak Wood Fire, Pier 49, Pie Hole, Sicilia, and Maxwell’s. No, Sbarro doesn’t count. And I’m sure I missed a couple.

Needless to say, downtown pizza choices abound, and while each shop offers very different styles of pizza, from thin crust at Pie Hole and Este to thick slices at Pier 49, I was a bit surprised to hear that a new pizza place, Johnny Slice, opened right across the street from Sicilia and down the street from Oak, Pier 49, and Maxwell’s. That said, Johnny Slice isn’t looking to be pigeonholed as just a pizza joint, as they seek to differentiate themselves with broad menu offerings. Breakfast sandwiches, coffee, pasta, salads, hot and cold sandwiches, and desserts are all served in this light and open space dominated by striking black and white tiles. The owner of Johnny Slice is also the owner of Michelangelo Ristorante on Highland Drive (but not the restaurant of the same name just up Main Street), so the breadth of Johnny Slice’s menu is not uncharted territory for these restauranteurs.

Their kitchen serves up breakfast sandwiches like a sausage and egg, bacon and egg, veggie, and ham & cheese. Breakfast is served all day, and you can wash it all down with a hot coffee or a freshly pulled espresso. At $5.75 for a sandwich, it seems a bit on the steep side for an early morning bite on the way in to the office, but the sandwiches aren’t tiny, either.

The French toast is made with house-baked focaccia, cinnamon, powdered sugar, and real maple syrup ($6.75). Add a side of warm berry sauce for another 75 cents. A dining companion reported that the French toast was tasty and was cooked well, and just what you would expect from French toast: soft on the inside and with a nicely griddled crust.

Pizza can be ordered by the slice, or whole pies can also be ordered. By the slice pizzas are waiting and ready to be warmed upon order. I think the pizzas are good. Not great, but good. Pizzas range from your standard cheese, pepperoni, and Hawaiian, and branch out into more creative territory with their Mediterranean (white sauce, bacon, garlic, spinach, feta, tomatoes, red onion, kalamata olives, and roasted red peppers) and PP&J (pepperoni, pineapple, and jalapeño). I tried a variety of slices and found the sauce to be a bit one-dimensional and too acidic for my tastes, while the pizza crust was decent, but a bit too reminiscent of a bagel in the chewiness department. At the end of two pieces my jaw feels like it just completed a set of bench presses. A little crunchier and a little less chewy would work wonders.

Their version of the roast beef sandwich was a real standout. Thin-sliced deli roast beef is heaped onto a fresh hoagie roll, topped with a generous portion of roasted peppers, caramelized onions, Swiss cheese, and parmesan cheese, and placed into the oven to get all melty and crispy. The sandwich ($8.50) is served alongside a pickle and a delicious cup of au jus that is a perfectly salty, beefy accompaniment to the rich and hearty sandwich. You can also jazz the sandwich up further by topping it with an assortment of peppers and giardiniera from their condiment bar. A combo option for $2.50 adds a bag of chips and a soda, but unless you just returned from a Strongman competition you’re not going to have room. This sandwich is hearty, and packs a deliciously agonizing gut-punch that will have you questioning your life decisions for a few hours after. I recommend it 100%.

I have only visited during lunch hours, but they seem to understand the importance of quick turnarounds during the crazy downtown lunch rush. Every time I have stopped by, the kitchen has been staffed with no less than 5-7 employees, a kitchen manager expediting, and an extremely friendly and helpful restaurant manager running food and bussing tables. Pizza slices and sandwiches show up within five minutes. Prior restaurant experience shines through in their service during the lunch rush. Unfortunately, dining buddies have reported this same prompt service to not quite be the case on nights and weekends, where an order of French toast and an egg sandwich took about 30 minutes to arrive, and an order of spaghetti and meatballs on another night took about the same amount of time.

Johnny Slice is serious about being open when it counts, opening at 7:30 during the week, closing at 11pm and remaining open until 2am on the weekends. Capturing the after-bar crowd will allow them to shine long after other pizza joints have closed up shop for the night.

Some serious money seems to be invested into the remodel of the old Pepper’s sandwich shop, showcasing a brand new kitchen, a large, open, bright dining room, and beautiful hand-lettered signage on the windows. I really love the black and while tiles throughout, as it makes me feel like I’m in an old-school pizza parlor. The dining area is spacious, and could easily accommodate a band for some extra weekend fun. Additionally, you can reserve a private dining room for parties, which seats 12. It’s obvious through the quality and details in the remodel that the owners care about the space, care about downtown and intend to be here for a long time.

With pizza and dining choices abounding in downtown Salt Lake City, Johnny Slice is a delicious and worthy addition.

Johnny Slice
12 W Broadway, Salt Lake City

(385) 415-2924