If the sushi bar at Main Street's Kampai restaurant feels as intimate as a family kitchen during the busy Sundance crunch, there's a good reason. Ryan Bernier says the chefs work shoulder-to-shoulder during the restaurant's long days, then sleep overnight in an informal office-turned-frat-room style dormitory upstairs.

"We're like a family," says Bernier, who commutes to Park City during the off-Sundance season from Holladay. "The sushi world's really connected."

Connected enough that San Francisco's Anand Angalig, a former Kampai employee, returned to Utah "just to see old friends" and crank out a lot of fresh sushi rolls during the festival. - Ellen Fagg