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We've compiled the best of the best in Logan - browse our top choices for the top things to see or do during your stay.
The pride and joy of Utah State University dairy students, this historic ice-cream shop on campus has been making ice cream "from cow to cone" for 100 years. The luscious creations use milk from cows that live on USU's farm and a recipe and production process that's been perfected over the last century. Savor a scoop or two of lemon custard, blue mint, praline pecan, or huckleberry to fully grasp what all the fuss is about.
The thick-crusted artisan breads served in this airy, verdant, and much beloved bakery are fantastic on their own or in an impressive roster of freshly prepared sandwiches, like the bacon, avocado, egg, and provolone on ciabatta or the banh mi on a crisp baguette, available vegan or with pork belly. Some of the most creative fare incorporates house-made organic bread as an ingredient, from bread pudding to panzanella, and there's an ever-changing array of ethereal pastries. Look for local honeys, jams, and other Cache Valley specialties for sale near the register.
Famous for its pizza-size cinnamon swirl pancakes, this popular breakfast and lunch spot is often jam-packed with students from Utah State University or hikers headed to Logan Canyon, but it's worth the wait. The meat-lover's breakfast skillet with eggs, toast, ham, bacon, sausage, and cheddar will fuel you up before a big hike, while the burger on marble rye topped with caramelized garlic and onions, Swiss cheese, and garlic mayo is a lunchtime specialty.
Inside this handsome café with ample seating and live music on weekend evenings, you'll see shiny brass canisters brimming with shade-grown, organic, fair-trade coffee beans ground daily at the local off-site roastery. In addition to tasty drinks, Ibis serves a nice array of breakfast and lunch entrées, such as avocado toast with farm eggs and roasted-veggie sandwiches. It's also popular for coffee and dessert.
Housed in a courtly converted Victorian home, this sophisticated restaurant features northern Italian cuisine—such as rigatoni amatriciana, sweet-potato ravioli, and thinly sliced, oven-baked steak tagliata with sun-dried tomatoes—crafted by a chef born and raised in Tuscany. Live jazz some evenings wafts through the cozy dining room and the outdoor patio nestled in a garden. Combine dinner with an opera at the nearby Eccles Theatre, and you might forget you're in rural Utah.
