Atomic Biscuit
“I grew up on a commercial orchard in Logan, Utah,” recalls Jennifer Felton, “where my grandpa, a professor of agriculture, instilled in me a love for old-school cooking.” This early immersion in traditional culinary arts, including baking and jam-making, laid the foundation for what would become Atomic Biscuit.
After earning a degree in sociology from Utah State University during the 2008 recession, Jennifer found herself drawn back to her culinary roots. She managed a brewery in Vernal, Utah, and later honed her business acumen while working with her father in North Carolina. It was there that she fell in love with Southern cuisine, particularly the art of biscuit-making. “I just started building - beginning with my logo, then compiling my recipes and playing with my jams,” she says. “Thinking, okay, maybe the only thing I know how to do is open a restaurant.”
Jennifer’s journey to Atomic Biscuit is a testament to resilience and passion. At twenty-two, she met Amy Wanderly-Britt, the previous owner of Pig & a Jelly Jar, and landed her first managerial position at the restaurant. Over the years, Jennifer’s life took her through many transitions - having a child while working in Vernal, moving to Salt Lake City for a few years, then to Logan, and in 2008, venturing to North Carolina before returning to Utah in 2014.
While in Logan, Jennifer opened a small waffle shop and café, fully embracing the industry. “I loved the restaurant vibe. I always enjoyed engaging with people.” However, after having another child and going through a divorce, she made the difficult decision to sell the restaurant following COVID. In 2021, she moved back to North Carolina, determined to save money, and eventually return to Utah to pursue her dream of opening another restaurant. “The only thing I knew how to do was to run a restaurant.”
As she planned her next move, Jennifer reached out to Amy to ask about available restaurant spaces and rental costs in Salt Lake. To her surprise, Amy responded, “Who told you?” Jennifer had no idea what she meant but soon learned that Amy was looking to get out of her lease in the Liberty Wells district. Without hesitation, Jennifer seized the opportunity. “Three days later, I flew to Salt Lake City. It was all serendipitous. It happened so fast.” The space had been a restaurant for twelve years, but Jennifer set about making it her own. “I wanted it to be brand new.
Atomic Biscuit opened its doors in December 2024. The menu is a heartfelt homage to Jennifer’s Southern experiences, featuring dishes like Fried Bologna Benedict, a biscuit topped with cheddar cheese, fried bologna, a poached egg, Dijon aioli, pickled green tomatoes, and bacon hollandaise, and The Filthy Animal, which combines a biscuit with fried chicken, bacon, Monterey Jack cheese, honey butter, and sausage gravy. “We do everything clean from scratch,” Jennifer emphasizes, “using all local meats, cage-free chickens, and preservative-free jams.”
Atomic Biscuit has quickly become a vibrant addition to the neighborhood, joining a growing list of eateries along 900 South. The community’s response has been overwhelmingly positive, with local boutiques, salons, and regulars from the previous establishment embracing the new venture. “The local support has been great,” Jennifer notes. “The people who used to come in are all just really stoked about it.”
Jennifer’s dedication to creating a welcoming atmosphere is evident in every aspect of the restaurant, from the spacious dog-friendly patio to the unique Jam Bar, featuring house-made jams like mango rosemary and sweet potato chai. “For me, this was about creating somewhere I felt good about going to work every day,” she reflects. “I love that I get to build my team and hopefully what I’m providing gets people to smile.”
From day one, Jennifer’s boys have been involved in every aspect of Atomic Biscuit. They helped build the menu, brainstorm ideas, and shape the restaurant into what it is today. It has been a true family adventure, filled with creativity and collaboration. “This is not just my dream. It is ours.
