Crafted to Nourish, since 2005
Omar's food is made from scratch, with love and intention to benefit and nourish both people and the planet.
Rawtopia Living Cuisine and Beyond | Our Story
As Seen on Martha Stewart's "Martha Cooks"
Two decades of devoted guests, award-winning press recognition, and more than 1,000 reviews at 4.7 stars later, Rawtopia is still the same organic kitchen built on patience and principle: still sprouting, still cooking from scratch, and still crafting bold, flavorful food that nourishes our guests while supporting organic agriculture. Watch our episode free on Roku.
How Rawtopia began?
In 2005, Omar left his career in geophysics to open Rawtopia in Sugar House, with his mother, Jinan, cooking by his side. It started as a small raw food restaurant, and over the years the menu grew with our guests: Lebanese family recipes, bison, grass-fed lamb, wild-caught fish, and cooked dishes, all made from scratch.
What We Do
Everything at Rawtopia is made from scratch in our organic, 100% gluten-free, dairy-free kitchen. We sprout our own nuts, seeds, and legumes, make our own sauces, dressings, and crackers, and cook only with olive, coconut, and avocado oil. Beyond lunch and dinner, we cater events, host chef's dinners and music nights, and make holiday pies to order.
From the Farmers Market to Your Plate
Great food starts with great ingredients. Come along with Omar to the farmers market, where the season's freshest produce inspires what we cook. Everything is organic and made from scratch, to nourish you and support the farmers who grow it.
Our Home in Millcreek
Since 2017, we've welcomed guests at the Olympus Hills center in Millcreek, at the foot of the Wasatch Mountains. Fresh flowers on every table, greenery all around, and a full-service dining room for lunch and dinner, plus catering, chef's dinners, and music nights. Open Sunday to Thursday 11 am to 8 pm, Friday and Saturday 11 am to 9 pm.
Flavors rooted in heritage
Our menu is rooted in the recipes and traditions passed down by Omar’s mother and Head Chef, Jinan Abu-Ismail. Inspired by their childhood in Lebanon and West Africa (Ghana and Nigeria), alongside flavors from around the world, our menu features authentic Lebanese favorites—including Tabbouleh, Baba Ganoush, plant-based Labneh, hummus, Fassoolia, Mujadara, Cauliflower Delight, and lamb kafta—traditional West African Egusi, Coconut Curry Rice, fresh fish and bison tacos, handcrafted burgers, vibrant salads, and globally inspired dishes. Every meal is made from scratch with exceptional organic ingredients and a deep respect for culinary heritage.