Arlo
Address: 271 North Center Street
Telephone: 385-266-8845
Website: arlorestaurant.com
District: Marmalade
“It was really difficult to choose a name for the restaurant,” Milo Carrier confided when we sat down one summer afternoon. “It’s so permanent.” He went on to say that he did not want it to be associated with a particular cuisine. “I didn’t want people to have a preconceived idea of what they would find when they got here.” Milo then admitted that he did have a dog named Arlo years ago, and, yes, he did listen to Arlo Guthrie’s “Alice’s Restaurant,” growing up. In addition, his sister’s name happens to be Alice. But in the end, he simply liked how Arlo sounded. “It rolls off the tongue easily without offering any hint of what is inside the front door.” He continued, “…and it gave me the opportunity to change and evolve - this name gives me longevity.”
Milo was raised in Utah and then studied at the Culinary Institute of America (CIA) from 2008-2010 before returning to Salt Lake City for a time. His goal was to open his own restaurant - offering American cuisine with global references and inspiration drawn from his experiences in culinary school and travels. He knew, however, that it would require years of dedication in a competitive environment, working alongside top chefs, before he could fulfill his dream. To pursue this, his first stop was San Francisco. “I wanted to find the best possible places to work in. I did, and I stayed for seven years.” In a way that was distinct from culinary school, these experiences played an equally significant role in helping him understand what was essential—imperative—when finally launching his own venture.
In California, Milo was exposed to produce and wines that he had not encountered anywhere else. He could not get over the availability. “I was blown away by the farmers markets. They had fifteen different types of potatoes!” This influence from small farmers has stayed with him, and he continues to maintain relationships with local growers around Salt Lake. “I would buy whatever they were producing each season.” Now, some four years later, he has many farmers cultivating items just for him.
In 2017, Milo married his high school sweet heart. One year later, the couple took a giant leap and moved to New Zealand. He considered opening a restaurant there, but in the end, he said it was just too far away. “It was a beautiful country that allowed me time to reflect, and it solidified exactly what I wanted to do next.” After figuring out his path forward, they returned to Utah.
Milo began by catering private dinners and organizing summer pop-ups to work out some of his concepts. “I put down on paper my ideas both for style and food.” He kept notebooks and made sketches of what appealed to him. “It was all trial and error.” The next step was finding investors, and he says he was “super fortunate” to meet the right group of people in a short amount of time. Together they hit the road looking for the perfect spot for his restaurant. After a few failed attempts, Milo took a job working for a woman who owned the earlier establishment where Arlo is now.
Tucked away in the tranquil residential district known as Marmalade is this quaint house that was a grocery store back in 1903. It had prolonged periods of vacancy until someone bought and renovated it and then leased it to Emily Gassmann, who ran a restaurant here for close to twenty years. (Her first location was on 400 West at Pierpont Avenue.) When Emily decided to retire in 2019, Milo was ready to sign a lease. He and his team immediately began construction, and then COVID hit. “Thinking back, it was interesting - we just surged ahead and found a way to shift gears and keep operating.” They launched outdoors in July 2020. “It was challenging opening at this time - there were so many variables. It was a bit chaotic, but we made it work.”
Diners gravitated to Arlo at once. Although many were initially friends and family, word got out, and the business took off. “It was a slow start, but I definitely didn’t believe it could fail. I was too driven to do whatever it took to become a success.” Along the way, Milo says that he never regretted his decision. He was always trying to work through the process, and four years later, he is quite proud to declare, “We made it!”
When asked to describe the space, Milo explains that he did not want it to feel cold and empty, but “clean, simple and intentional.” People ask why there is no art on the walls, and his reply is, “I didn’t want there to be any distractions. Guests should focus on the food, the experience, and the people they have chosen to dine with.” The juxtaposition here is the kitchen, which is open and highly visible. This is where the energy in the room comes from, leading to the beautifully crafted and delicious courses. From the homemade warm and buttery rolls to a perfectly presented gem salad, and a brown rice risotto that had chunks of fresh corn - the dishes are as locally sourced as possible. It is what Milo can find in the market that inspires the items on the menu. “I like to build a dish based on one product that is available on any given day.” Milo agrees that he is more motivated by being a bit “improvisational.”
In 2024, Milo and Brooke celebrated the birth of their daughter. He smiles and says that this was the first time he had taken a day off since they signed their lease. He loved being home with his little family. “My goals have shifted as I have changed and matured and now, I need to find a balance in my life.” Today, Milo strives to still be vibrant and relevant, in his words. He explains it is a lifelong process where he never wants to be at the finish line.
