Eating well. Go ahead and think about the notion for a minute. "Well" can mean many things to different people: clean, sustainable or just down-home, grease-dripping-down-your-chin goodness. Thankfully, City Weekly has a stable of ever-curious and always-hungry contributors who were up to the task of redefining the concept.

Inside these appetite-inducing pages, you'll find everything from a nod to altruistic eateries (p. 28) to a fantasy meal that takes bits and pieces from several eateries (p. 52) and vegetarian dishes that are—dare I say—as good (if not better) than their glutenous, meaty counterparts (p. 54).

With the weather finally getting warmer, this might be a good time to hit the pavement and plan a foodie road trip; check out our road map on page 32. Ever wonder what tools are musts for your favorite chefs? We ask them on page 72. Additionally, we cull from the great minds who make our weekly issue happen and ask CW staffers where they go to satisfy their cravings on page 40. An omelet-and-sausage-stuffed Belgian waffle sandwich? Yes, s'il vous plaît.

Also included in this showcase of all things SLC nom is a nod to stellar hand-held foods (p. 38), a showcase of cocktails that'll make you swear off your go-to rum and Coke (p. 64) and (gasp!) some love to not-so-bad-for-you drive-thru options. Room for dessert? Bow down to sticky bun and caramel chocolate pie goodness (p. 70).

So join me in this culinary adventure, fellow elastic-waistband-wearing friends! Whether your idea of good grubbin' consists of the herb-and-garlic-marinated flat-iron steak at Gracie's or an order of ham fried rice at Little World, this faux nacho, fried chicken, absinthe-infused issue's for you.

—Enrique Limón