The phone rang in the empty restaurant on a cool November evening, and Todd Gibson just wished he didn’t have to say the words upon answering. Still, he knew he must.
“We need to let you know we’re not selling alcohol,” Gibson said. “Is that OK?”
There was a pause. Each call since October had become another moment of truth for Lamb’s Grill in downtown Salt Lake City. Would the diners make a reservation at one of Utah’s oldest, iconic restaurants? Or would they hang up and go to a restaurant offering a full assortment of alcoholic drinks?
He sighed in relief when the reservation held.
It didn’t used to be this way. Lamb’s Grill, with dark wood and red...