Cosmica

Address: 945 South 300 West, Suite 102

Telephone: 385-525-8600

Website: cosmicasaltlake.com

District: Maven

 

“It gets me emotional when I see people having a good time. When the place is packed, I think - wow, we really built this. It’s an honest feeling. There’s nothing better,” reflected Zach Wade as he walked through the dining room of Cosmica, his restaurant in West Maven, on a Friday night. "It still gets me. We’re here to serve - to create a space where people can come together over food and wine and have a fabulous evening."

Zach Wade was just fifteen when he stepped into his first kitchen in Jupiter, Florida looking for something to do while his mom traveled for work and his dad remained in Massachusetts. He grew up deeply influenced by their dedication. “I wouldn’t have been able to do any of this without them. My mom is an incredible worker, and I grew up watching that. She gave me my work ethic.” He had a lot of freedom at a young age. “My friends worked at a restaurant. I showed up and asked for a job. They asked if I could cook. I said yes. I had no idea what I was doing.” But he figured it out fast. It was not just the food that hooked him; it was the energy. “The camaraderie, the stories, the fast pace - none of that ever left me.” Zach continued to work throughout high school and college, eventually leaving Stetson University midway through a business degree. “What was the point of paying tuition when I already knew where I belonged?” he said. “The kitchen was for me.”

Zach worked in restaurants in Palm Beach, Florida until age twenty-three, most notably at Nick and Johnny’s, a high-volume, fine dining coastal restaurant owned by a friend’s older brother. One day, his boss pulled him aside and told him it was time to grow: "If you really want to make a career out of this, you need to go to New York." Zach took the advice to heart. He moved to the Hudson Valley and quickly became sous chef at Market Street in Rhinebeck, working under Gianni Scappin and later helping to expand his group’s restaurants.

While in Rhinebeck, he met Zak Pelaccio, who owned Fish & Game and Backbar in Hudson. The connection was immediate. “Zak became a mentor, a friend - we just clicked,” Zach said. They helped others open restaurants together, including Hotel Kinsley and Lola Pizza. When Zach felt ready for a change, Zak suggested a visit to Utah. That trip became the start of something much bigger.

Zach landed in Salt Lake City in 2021. “I fell in love immediately. The mountains, the weather, the space. It had everything I needed.”  Through the Maven District, he met the couple Tessa Arneson and Tim Watcke - a pivotal introduction. They showed him a blank space they owned. “As soon as I saw it, I knew this was it,” Zach said. With Zak and a third silent partner from the Copper Onion, Cosmica began to take shape. It took nearly three years of construction, collaboration, and countless adjustments, but the result was worth every moment.

Designers Ryan Manning and Madeline Giuliano were brought in to help realize the vision. “We gave them a broad idea - Italian diner meets spaghetti Western - and they ran with it,” Zach said. The result is a richly detailed space, full of texture and contrast. The main dining room is cozy, moody, and intimate, while a separate veranda - originally an empty outdoor area - was thoughtfully enclosed during construction to provide forty-four additional seats. In the warmer months, however, the space can be opened to function once again as an airy, al fresco retreat. “We wanted two different aesthetics,” Zach explained. “The dark, vibey main room, and the brighter, garden-inspired space beyond.”

Cosmica officially opened in early 2025, a culmination of years of dreaming, designing, and cooking. “I’ve dedicated my entire life the last few years to this restaurant,” Zach said. When he finds a rare moment to unwind, Zach heads outdoors with his beloved Maltese rescue, Leo. Whether it is hiking, biking, kayaking, or paddle boarding, he treasures exploring the natural beauty that surrounds Salt Lake. Leo - once the runt of a litter, abandoned in the freezing cold - now enjoys a life filled with comfort, adventure, and plenty of affection. “Someone left him out to die in the winter,” Zach said. “Now he eats better than most people.” A charming portrait of Leo hangs behind the bar at Cosmica, earning him the title of the most photographed member of the team. “He’s a part of it all, my little sidekick.”

Everything is made in-house at Cosmica: sourdough pizza, pasta, bread. “We’ve been doing this concept, this formula, for years in New York. We knew it would work here. We’re able to provide fine dining at a good price because we do it all ourselves.” The menu is soulful and straightforward. “We’re not trying to reinvent the wheel,” he said. “There’s a balance - some comforting classics, and a few dishes that are unfamiliar around here.” Lasagna arrives coiled like a pinwheel, filled with gnudi-style bolognese. Veal Milanese is breaded and golden, served with a bright salad. A Roman style ragù Genovese simmers with more onions than beef until the ingredients become indistinguishable. One pizza, topped with house-made sausage, braised cabbage, and fresh stracciatella, is as beautiful as it is beloved.

Austin Wright, Cosmica’s general manager, was brought on to oversee operations, build the cocktail program, and curate an Italian wine list sourced from small producers. “Every wine here is something you won’t see anywhere else,” Zach said. “That’s all Austin. His hard work made that possible.”

Zach gushes when he describes his kitchen team as it is a tight-knit and small group without a sous chef. "We all work together. Eventually, we’ll bring in more people, but for now, we’re a crew. When everything’s firing on all cylinders - when the team moves like a conductor leading a symphony - it’s a beautiful thing to watch. That camaraderie, that energy, it’s why I started doing this. And that's why I’m still doing it.”

And though life at Cosmica rarely slows down, Zach finds comfort in a surprising guilty pleasure. “I’m a Bravoholic,” he confessed, laughing. “Real Housewives, all of it. Reality TV is my escape. I’ve never told anyone that in an interview.” But putting that aside, Zach hopes there will be more Cosmicas in the future - perhaps in Park City, Powder Mountain, Colorado, and even New Mexico. “We’d love to build a fun little restaurant group out west,” he said. “This is just the beginning.”