Vertical Deli
Address: 3245 South State Street
Telephone: 385-500-2794
Website: verticaldeli.com
District: South Salt Lake
"I’m just trying to make the world a little bit better through food.” That has been Ian Brandt’s guiding principle from the start. For over two decades, he has been at the forefront of Salt Lake City’s plant-based dining movement, driven not by profit, but by a deep commitment to the planet, the animals, and the people who share it. Vertical Deli, his newest venture opened in June 2025, is the latest expression of that mission - this time, with a drive-through window and a focus on speed, convenience, and community.
Ian’s story begins in Philadelphia, but it was after moving to Utah for school that he launched his first culinary endeavor: a vegan food cart called Greens of Wrath. That cart grew into Sage’s Café, a beloved farm-to-table vegan restaurant, and eventually a small empire of plant-based concepts: Vertical Diner, Vertical Pizza, Cali’s Natural Foods, and more. Over the years, the businesses evolved, locations shifted, and some closed as Ian relocated to Oregon to be closer to his children, and where he opened another Vertical Diner. One constant has remained: Ian’s unwavering vision to make plant-based food more accessible.
Enter Taylor Duffus. Taylor came to Utah in 2020, a single father leaving behind a life, and a restaurant career, in California. “I was going through some life stuff,” he shared. “I had to be where my kid was, and I was ready to start over.” A friend introduced him to Ian, and Taylor reached out with a humble email: I’ll wash dishes, I just need a job. Ian replied, “Funny, I need a manager.”
What began as a behind-the-scenes role quickly grew into a full partnership in vision and execution. Taylor helped stabilize Vertical Diner, rebranding and rebuilding systems that had faltered during the pandemic. He became Ian’s boots-on-the-ground - a manager, handyman, strategist, and passionate vegan advocate all in one. Together, they dreamed up Vertical Deli.
While the Diner offers a full-service experience rooted in comfort food and nostalgia, the Deli is counter-service and designed for efficiency. “Quick and accessible,” Taylor said. “Everything is à la carte. You can grab a sandwich and a soda or stay for a full meal.” Housed in a former restaurant space in South Salt Lake, the Deli was a perfect fit. Not only did it have ample parking and seating, but it also had a drive-through, something Ian and Taylor had not even been seeking but quickly realized would be a game-changer.
The Deli’s menu celebrates classic American deli fare - 100% plant-based and made in-house. There is a Reuben, a pastrami sandwich, chicken parm, Cubano, and towering burgers, including the aggressive Mac & Cheese Burger, and the Utah Burger topped with pastrami. Breakfast is served all day, designed for those on the go. And for those who prefer something lighter, there are fresh veggie-forward bowls and a rotating deli case brimming with house-made salads.
The deli case itself is a love letter to the kind of food Taylor grew up eating at his family’s Sunday dinners, now reimagined in vegan form - think potato salad, macaroni salad, balsamic root vegetables, broccoli crunch, and Asian noodle salad. Chef Carrie heads up the kitchen, drawing on recipes from Taylor’s California roots, Ian’s decades of plant-based expertise, and inspiration from restaurants across the country.
Vertical Deli is also home to a growing vegan market stocked with sauces, cheeses, faux meats, mac and cheese, and ready-to-eat options. A soft-serve machine will soon churn out dairy-free “Avalanches” - vegan versions of Dairy Queen Blizzards - and baked goods are on the horizon. Taylor hopes customers will one day be able to do all their vegan shopping in one place.
It is all part of a bigger plan. “We’re not looking to franchise, but we are looking to grow,” Taylor explained. “This concept - counter service, fast, thoughtful food - could work in Ogden, Orem, Lehi, even Vegas or Phoenix. But our priority is quality. If we cannot be there ourselves, we need to know the people who are running it truly believe in what we’re doing.”
What Ian and Taylor are doing extends beyond the deli counter. Through Calli’s Natural Foods - named after Ian’s daughter - they manufacture and distribute vegan products to local restaurants, from coffee shops like Alchemy and Hallowed Grounds to bigger accounts like The Pie and Red Rock. Their mission is to make plant-based food more available even in places where it is not the main focus. “If we can help one more family sit down and everyone has something they’re excited to eat - meat-eaters, gluten-free, vegan - that’s a win,” said Taylor.
In a world where veganism is sometimes misunderstood or even ridiculed, Ian and Taylor are pushing forward with compassion, creativity, and an unwavering sense of purpose. Vertical Deli may just be a neighborhood spot in South Salt Lake for now—but its heart beats for something much bigger. Despite the long hours and constant juggling of projects, Taylor is energized. “Ian and I, we’re both workaholics with nothing but ideas,” he said. “This isn’t about money. Of course, we need money to grow, but that’s not why we do it. We do it because we believe in this and want to expand the plant-based concept.”
