An Italian restaurant with a Sicilian soul
Built on great food, genuine hospitality, and the simple joy of gathering around a table
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It started in Taormina
'mina takes its name from Taormina, the hillside town on Sicily's coast where Giro Messeri grew up, where doors stay open, meals run long, and a stranger is just a friend you haven't met. Giro carried that with him to Utah, and years later it found a partner in Adam Rosh, an emergency physician who'd spent a career caring for people and wanted to keep doing it one table at a time. Over a shared love of food, they asked a simple question: how do you build a place where everyone who walks in feels genuine human connection? 'mina is their answer.
Sicilian at heart
Born and raised in Taormina, the Sicilian town 'mina is named for. He chooses every wine himself and greets most guests at the door — usually by name.
From Catania, in the shadow of Mount Etna. His kitchen is true Sicilian but never predictable: pasta made by hand, ingredients with a story, and the occasional dish that exists only because something looked good at the market that morning.
From Spanish Fork, by way of UVU and a kitchen in Avignon. He treats food as art: always experimenting, always learning, and forever chasing the next flavor.
From Palermo, a city that takes its pastry seriously. The olive oil cake everyone talks about, and the almond cookies that end every meal. That's him.
You're welcomed like family the moment you walk in — happy, accepted, at home.
Your name, your story, the dish you loved last time. We're paying attention — and it sticks.
From arancini shaped like Mount Etna to gluten-free dining we take seriously, every detail is intentional.
Your seat at the table awaits.
