Dishing Park City | Issue 21

You can dig into these doughnuts from Mountain Wellness Kitchen guilt free! They are free of refined sugar, gluten, dairy and seed oils.

NO. 21

PARK CITY

From Asian, Italian, and American cuisine to grill and beachside culinary experiences, members of all ages will enjoy dining at our world-renowned restaurants and clubhouses. Promontory was founded on the promise of a different kind of private club experience. One that offers amenities for every member of the family. Dining at Promontory Club rivals any restaurant in Park City, with distinctive cuisine offered at six beautifully designed restaurants, providing our members with a truly elevated dining experience.

See all the ways Promontory is different at promontoryclub.com

Located in Hotel Park City THIS IS HOW IT’S DONE!

OpenTable®

OWN ALL OF PARK CITY

AND EDITOR-AT–LARGE editor@dishingmagazine.com

Allison Arthur

I am obsessed with a sandwich they do at The Bagel Project called the Poblano Picasso with fresh cilantro. I also love to eat at the downtown farmers market on Saturdays.

ART DIRECTOR

Kristen Hartnett

MARKET DIRECTOR danielle@dishingpc.com

Danielle Comiford

CONTRIBUTORS

Blake Bellet

My go-to SLC dining spots right now are the always good Manoli’s (their lamb burger is incredible), Franklin Ave Cocktails & Kitchen, which has the best cocktails and shareable starters (the snap peas are the craziest mix of flavors) and, being a Thai food junkie, the newly renovated Top Thai (the pad see ew is perfection).

Dan Campbell

Jess Farr

Rachel Robison

Caputo’s allows me to combine my love for grocery shopping with a great sandwich. I have always gone for Sawadee Thai and dream about their crab fried rice and khao soi.

Megan Rule

When I’m in Salt Lake City, my go-to dining experiences include Bjorn’s Brew (it’s a cute drive-through where a portion of the proceeds benefit dogs), Beaumont Bakery (for a good, casual breakfast or lunch) and Table X (for a fine dining experience).

Cat Sims

Melissa Thomasma

Brian Upesleja

I am a fan of the Vietnamese sandwiches at Oh Mai and an ice cream treat from Normal Ice Cream is a bonus.

Leigh Wilson

A few of my favorite Salt Lake spots include Settebello Pizzeria, Lola for upscale Mexican food and Mar Muntatanya at the Hyatt Regency for a celebratory dinner!

ON THE COVER:

Doughnuts from Mountain Wellness Kitchen photo by Blake Bellet

DEER VALLEY CREATIVE ACADEMY

Contributor Spotlight

Danielle Comiford MARKET DIRECTOR

Danielle Comiford has been a fixture in the food and beverage world since moving to Park City five years ago. The Ohio native has worked in restaurants since she was 13 — most recently at Versante. She was drawn to the camaraderie of those jobs and is attracted to the local food scene here because many of the chefs are dedicated to sourcing locally.

Several new restaurants popped up over the winter. Which ones have you been to, and what did you like about the latest additions to town? I have dined at Le Depot, and I have been truly blown away each time. Matilda also opened its doors, bringing a fresh and vibrant energy to Park City dining. It serves scratch-made sourdough pizza, beautifully crafted sharing plates and craft cocktails.

We know you live a healthy life filled with yoga, dog walks and runs. How do you refuel? Park City Yoga Collective is my top place to get a workout in. One of my favorite spots to refuel is just across the street: Hill’s Kitchen. I often order the breakfast bowl, topped with smoked salmon or sausage. I also love Luna’s Kitchen. Everything is gluten free and locally sourced. You can turn

any of their sandwiches into a wrap, and I love the tuna salad.

And for a sweet treat?

As a devoted soft serve lover, my usual go-to is Big Dipper for their soft serve. More recently Mack’s Finest Gelato has captured my heart — their Tuscan Sundae, made with fior di latte, a traditional sweet cream, a drizzle of olive oil and a sprinkle of sea salt, is epic.

How about when you want to indulge in a special meal? Where do you go and what do you get?

Yuki Yama Sushi is always at the top of my list. When I first moved to Park City, I discovered their unforgettable Mr. Miyagi roll.

And if you indulged too much the night before, what do you crave in the morning? I run, not walk, to Harvest Nothing brings me back to life like their BLTA sandwich topped with an over-easy egg or their comforting chicken laksa soup.

Finally, if you have people visiting you from out of town, what do you recommend they not miss?

Experiencing High West is a must; I describe it as Park City’s Disneyland for whiskey lovers.

Funeral Potatoes

Roasted Halibut with Morel Mushrooms, Pea Puree and Carrot-Lime Dressing

RUTH’S CHRIS’S

Contemporary Luxury

Spice of life. Inspired by both traditional Mexican cooking and a coastal, California spin on it, Dos Olas serves fun, delicious food and drinks made to accompany the best of your days and nights in the mountains. With a bright menu of favorites for family-style sharing and cantina-inspired snacking served alongside tequilas, cocktails and beer IN CANYONS VILL AGE AT PENDRY PL AZA www.dosolaspc.com | @dosolaspc

FEATURES

50 ZERO PROOF, ZERO MISSED

At Park City restaurants and bars, it’s easy to find refreshing options without the alcohol but with all the flavor.

62 SUMMER FOODIE HAPPENINGS

Don’t miss these events in Park City this summer.

TO C

DEPARTMENTS

10 RECIPE INDEX

17 ASK FOR IT

26 A DEEP DIVE INTO PIZZA Not every pie is the same, but no matter how you slice it, there is round appeal!

31 FIVE WAYS: CAKE

37 IN THE KITCHEN WITH: Mountain Wellness Kitchen’s Alisha Valdez

42 OUTSIDE THE KITCHEN Lakeside sushi and sundaes

57 PARK CITY CLASSIC Tupelo

71 LOCAL PRODUCERS SPOTLIGHT

Three entrepreneurs thrive in the Park City community.

79 BEHIND THE BAR with Ruth’s Chris’s Rachel Mitchell

83 HOME KITCHEN COOKS Well Plated cookbook author Erin Clarke creates balanced versions of classic comfort foods.

88 WILL TRAVEL FOR FOOD San Diego

96 RESTAURANT LISTINGS

Ask For It!

Readers’ favorite recipes from Park City restaurants

We enjoyed everything we tried at Loma last winter, but the baba ganoush was a standout, and I would love to know how they make it.

— STEPHEN LAKEN, LOS ANGELES, CA

2 pounds eggplant

Salt and pepper, to taste

4 cloves garlic, minced

2 tablespoons lemon juice

1/3 cup tahini

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon Espelette pepper

2 tablespoons parsley, minced 1/3 cup olive oil

> Prep the oven with a rack in the middle and the temperature set to 350 F. Cut the eggplant lengthwise and then cut a crosshatch pattern into each of the cut faces of the eggplant halves with a paring knife. There should be about 1/4 to 1/2 inch between each cut, and go about 1/4 inch deep into the flesh. Add salt and pepper, then roast until soft (about 30 minutes). Cool, then scrape eggplant flesh out of the skin. In a food processor, combine the flesh and the remaining ingredients except for oil and pulse until smooth. Slowly add oil and season to taste.

Loma’s Baba Ganoush

Ask For It!

This tart was on the menu at Courchevel for a while, but I know they change things up sometimes and I wanted to see if I could get the recipe, as it is always a favorite!

— MARK WALTERS, CHARLOTTE, NC

Courchevel’s Onion Tart

For the tart crust:

1 1/4 cup gluten-free flour

1 tablespoon salt

1/3 cup butter, diced and chilled

1 egg

1/4 cup cold water

Special equipment needed: One 4-to-6-inch tart mold or ring mold.

> In a medium-sized bowl, mix flour and salt together, then add butter and mix with a fork or a pastry blender until very crumbly. Stir in the egg and then water (if necessary to hold the dough together), then mix lightly until it forms a ball. Remove the dough from the bowl and place in a mound on a clean surface. Work the dough just enough to form a disc, then wrap with plastic wrap and refrigerate at least 1 hour.

When the dough has chilled, gently roll it on a floured surface to about an inch larger than the tart or ring mold. Gently press the dough down into the mold

You can use any flour of your choice. This Courchevelsummer, is making the tart gluten free.

Makes one serving, so scale accordingly to serve a crowd.

so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough.) Then freeze the crust while you heat the oven to 350 F.

Line the crust with a sheet of foil or parchment paper. (Be sure to push the foil against the edges of the crust.) Then fill foil with dried rice, dried beans or pie

weights. Bake for 15 minutes and let cool.

For the filling:

1/2 cup half-and-half

1 egg, lightly beaten Salt and black pepper

1/3 cup caramelized onions

1 cup Gruyère cheese, shredded Salad, for garnish

> In a small bowl, mix the halfand-half, egg, salt and pepper. Remove the foil from the cooked tart crust and place the caramelized onions on the bottom of the tart. Cover with the egg mixture and sprinkle the Gruyère cheese on top. Bake at 350 F for 20 to 25 minutes until set. Enjoy with your favorite salad on top.

After drinking The Mad Hatter’s Dream at High West, I will never complain about Utah drinks again. They have found a way to make a strong cocktail that still tastes good!

—

BEN WEST, CAPE MAY, NJ

High West Saloon’s The Mad Hatter’s Dream

1/4 ounce Rhoot Man Beverage Company’s Pineapple Cilantro Shrub

1/2 ounce Novo Fogo Cachaça

1/2 ounce Oloroso sherry

1/2 ounce Midori

1/2 ounce Wray & Nephew Overproof Rum, infused with equal part coconut oil for 24 hours

3/4 ounce High West gin

3/4 ounce pineapple juice

3/4 ounce lime juice

1 ounce Coco Lopez cream of coconut

Orchid and pineapple frond, for garnish

> Add all ingredients to a tin with ice, then shake and strain over crushed ice into a mug. Garnish with an orchid and a pineapple frond.

Ask For It!

2 1/2 cups pineapple juice

3 cups sugar

2 1/2 sticks margarine, room temperature

6 eggs

3 cups flour combined with 3 teaspoons baking powder

1/2 cup drained pineapple tidbits

1/2 teaspoon vanilla

3 cans of pineapple slices

1 small bottle of maraschino cherries, stems removed Ice cream, for serving

I have always enjoyed a pineapple upside-down cake, and Flanagan’s version is exceptional. If they shared the recipe, I would be so happy to have it.

—

SAM ANDERSON, HEBER, UT

Flanagan’s on Main’s Pineapple Upside-Down Cake

> In a small saucepan over medium heat, add 2 cups of pineapple juice with 1 cup of sugar and bring it to a slow boil. The mixture will thicken to a syrup. Set aside.

It’s ready when you put a fork in it and it makes a thread of syrup when lifted.

In a bowl, beat the remaining sugar and margarine until creamy. Mix in 1 egg at a time, alternating with the flour mixture, until all the eggs and flour are well

blended. Stir in the pineapple tidbits and vanilla and mix. Add the syrup to a 13-by-9inch baking pan and spread evenly. Arrange the pineapple slices on the bottom of the pan in vertical lines, trying to cover most of the space. Then place a cherry in each of the holes of the slices. Pour the dough over the pineapples and carefully even it out. Bake at 350 F for 50 minutes or until a toothpick in the middle comes out clean. Take

the cake out of the oven and let it rest for about 1 minute. Use a table knife to loosen up the sides. Place the knife in water alternately to avoid cracking the sides. Then hold the pan by the sides and move it gently to loosen up the bottom. Proceed to turn the cake out onto a rimmed baking sheet to prevent the syrup from leaking. Cool before serving.

Funeral potatoes are a Utah staple, and Black Rock’s version is one of the best I have ever had. I would love to make these soon, but hopefully not for a funeral, as is tradition.

— SAMUEL FITTS, ANCHORAGE, AK

Black Rock Mountain Resort’s Overlook Restaurant’s Funeral Potatoes

For the roasted garlic:

1 head garlic

1/2 cup olive oil

> Peel the garlic cloves and place them in olive oil until submerged. Place in a 350 F oven for 20 minutes. When soft, drain the oil and puree the garlic into a paste.

For the roasted-garlic mashed potatoes:

3 1/2 pounds Yukon Gold potatoes

1/2 cup heavy cream

2 tablespoons butter

2 tablespoons roasted garlic puree

Salt, to taste

> Peel the potatoes and cook them in boiling water until tender (about 40 minutes).

Drain the liquid and add in the heavy cream, butter and roasted garlic puree. Season and mash until combined.

For the funeral potatoes:

4 pounds roasted-garlic mashed potatoes

2 tablespoons parsley, chopped

2 tablespoons green onion, chopped

2 ounces ham, diced

4 slices cooked bacon

1/2 cup sour cream

3/4 cup cheddar cheese, grated

1/2 cup cornflakes

> Add all ingredients except

1/4 cup cheddar cheese to the mashed potatoes and mix well. Place into a casserole dish and top with remaining cheddar cheese and cornflakes. Bake in oven at 375 F for 20 minutes or until the cheese is melted and turning golden brown.

Ask For It!

There is something about the meatballs at Fuego that I love. It has always been one of my family’s favorite spots, and I thought it would be fun to share the recipe with Dishing readers.

— CHRISTIE JOHNSON, PARK CITY

Fuego’s House-Made Meatballs

For the marinara:

1/4 cup olive oil

3 teaspoons garlic, chopped

1/2 cup onion, finely chopped

7 ounces tomato paste

7 cups crushed tomatoes

2 teaspoons kosher salt

1/2 teaspoon black pepper

> In a large pot over medium heat, add the olive oil, then the garlic and onions. Sauté until translucent. Add tomato paste, cook for 1 minute, then add in the crushed tomatoes, salt and pepper. Lower the heat to a simmer, cover and cook for half an hour with lid slightly ajar.

For the meatballs:

2 pounds 80-85% lean ground beef

1 pound Italian sausage

1 cup prosciutto, chopped

1/4 cup oregano

1/2 cup basil

1/2 cup red onion, finely chopped

1/2 cup mozzarella, grated plus more for serving

1 tablespoon garlic, chopped

1 cup Italian breadcrumbs

2 eggs

Toasted bread, for serving

> In a large bowl, add all ingredients. Mix well with your hands. Take 1/3 cup of the

meat mixture into your hands and roll into a ball one at a time. Line a large sheet pan with parchment paper and lightly grease it. Space the meatballs out evenly on the baking sheet. Position a rack in the center of the oven and heat to 350 F on convection setting. Bake for 30 minutes

and let rest for 5 minutes. To finish the dish, put four meatballs in a 6-by-6-inch pan. Add 1 cup of marinara to the pan and top with 4 meatballs. Cover with cheese and broil until the cheese is melted and browned slightly.

When I want something like a milkshake but need to eat something like a smoothie, Atticus’ Superfood Smoothie does the trick. Can you please get the recipe for the times I can’t make it to town?

— CARLA SMYTH, PARK CITY

Atticus Coffee and Teahouse’s Superfood Smoothie

8 ounces almond milk

1 banana

5 strawberries

1 three-and-a-half-ounce package of Acai Roots AçaíGuaraná Puree

1 tablespoon goji berries

1 tablespoon hemp seeds

1/2 cup ice

Chia seeds, for garnish

> Blend all ingredients together in a blender until smooth.

The St. Regis Deer Valley

Globally-inspired dining with a perfect balance of responsibly-sourced seafood and prime market cuts.

A DiveDeepInto

Not every pie is the same, but no matter how you slice it, there is round appeal!

By Allison Arthur and Jess Farr

Illustrations by Cat Sims

Pizza, let’s face it, tops almost everyone’s list of favorite foods. But pizza comes in many different styles. To get the full slice on the subject, let’s dig into the details.

Fuego’s Bruschetta Flatbread

5-6 Roma tomatoes

1/4 cup olive oil

2 tablespoons thyme, chopped

2 tablespoons garlic, chopped

Salt and pepper

1/2 cup basil leaves, thinly sliced

1 fresh pizza dough, uncooked

1 cup arugula

Preheat oven to 375 F and place rack in the middle position. Cut tomatoes in half longways. Scoop out the seeds from the center of the tomatoes.

Lay the tomatoes cut side up on parchment paper on a baking sheet. Drizzle olive oil on tomatoes and sprinkle with thyme and 3/4 of the garlic. Roast the tomatoes for 40 minutes. Increase the temperature to 400 F and cook for 20 more minutes. After the tomatoes have caramelized. pull them out and let cool. Cut the tomatoes into small chunks and put in a mixing bowl with the rest of the garlic, salt and pepper to taste, along with the fresh basil. Mix ingredients and refrigerate.

Bake the pizza dough until the crust is light brown. Add the bruschetta mixture, spreading to 1 inch of the edge. Top with arugula, slice and serve.

Neapolitan

Known as Naples-style pizza, Neapolitan pizza is a style made with tomatoes and mozzarella cheese. And there are rules about the specifics of tomatoes and mozzarella that primarily focus on origin of the products. Think San Marzano tomatoes and cheese that is made with milk from water buffalo raised in Italy. Genuine Neapolitan pizza dough consists of wheat flour, natural Neapolitan yeast and water. Typically, one must purchase the whole pie when indulging in this style of pizza. Buona Vita’s pies are a good example of a traditional Italian pizza.

Hand-Tossed

Hand-tossed pizza is ubiquitous in America and is often seen in Park City. The yeast dough is tossed by hand to form a uniform thickness and has a thicker and chewier base than Neapolitan. At Red Banjo Pizza, their family recipe is handtossed to perfection and, uniquely, the pizzas are served with a fresh lemon you can squeeze over the top. “My grandmother started to work on a recipe and, over several years, kept that same recipe,” says Tana Toly. “Today, we use the same recipe, and that is why I would say we have stayed in business. We don’t freeze our dough; it is made fresh every day.”

Flatbread

Flatbread pizza is traditionally thinner, crisper and faster to cook. Plus, because there is less bread, some consider it healthier. You can find this style on many menus, typically at restaurants that don’t necessarily specialize in pizza.

Flatbreads are on the menu at The Spur Bar & Grill, which always has a lineup of options. The barbecue chicken is a favorite. Cena is another go-to for sharing a flatbread or two with the table, and the menu changes seasonally. Davanza’s isn’t a flatbread pizza, but it has a similar thin, cracker-like crust style.

A ROUND Town.

Find out what kind of pizza to expect at these Park City eateries:

Red Banjo Pizza: Traditional American-style

The Brass Tag: Brick-oven pizza

Boneyard Saloon & Kitchen: Artisan wood-fired

Fuego: Hand-tossed Old World-style

Loma: Wood-fired, Italian-inspired

La Stellina: Italian-style with New York influences

Versante: Hearth-baked, ItalianAmerican style

Matilda: Sourdough pizza crust

Buona Vita: Traditional Italian pizza

Big Daddy’s Pizza: New York-style but with options including hand-tossed, thick, thin or gluten free

Este: Authentic New York-style

Maxwell’s East Coast Eatery “Fat Kid Pizza”: East Coast-style, New Jersey-inspired

Davanza’s: Thin-crust pizza

Cena Ristorante: Italian-style flatbread pizza

The Spur Bar & Grill: Brick-oven flatbread pizza

Main Street Pizza & Noodle: Traditional American-style

Top of Main Brew Pub: Pub-style

Red Rock Brewing: Wood-fired in an Italian oven

Tips came from some serious trial and error and will hopefully make your transition to using this equipment easier.

Deep Dish

Deep-dish pizza was invented in Chicago and is different from other types in many ways. The most obvious is the layering. Other styles of pizza order the layers: crust, sauce, cheese, toppings. Deep dish flips the order and reverses it, starting with cheese on the bottom, toppings and then sauce. The sauce consists of whole plum tomatoes and roasted garlic and is a bit sweeter than other styles. The crust is made from semolina flour and is more buttery than other styles, with no gumminess in consistency.

The baking process is also a key factor that sets deep dish apart. Deep dish takes about an hour to bake and uses two different ovens per pie that are kept at two different temperatures. Your typical Neapolitan pie takes eight to 12 minutes in a super-hot oven, and a New York pie takes 12 to 15 minutes (and both are considered flash cooking).

New York

New York-style pizza is made with a characteristically large, hand-tossed, thin crust and is often sold in wide slices to go, or as whole pizzas in an XL size. The crust is thick and crisp along its edge, yet soft, thin and pliable enough to be folded in half to eat. Per its namesake, New York-style pizza originated in the city in the early 1900s and is derived from Neapolitan-style pizza.

New York-style pizza was the first pizza to be sold by the slice. According to Wikipedia, in 1905, an employee at the stillstanding pizzeria Lombardi’s began making pizza, which sold for five cents a pie. Many customers could not afford a whole pie and instead offered what they could in return for a corresponding-sized slice, which was wrapped in paper tied with string. Big Daddy’s Pizza and Este are two classic spots for New York-style pizza in Park City.

Want to try your hand at making pizza at home? Pick up an Ooni Pizza Oven, a Gozney and/or a Camp Chef pizza attachment for the grill, and follow these tips for perfecting your pizzas:

Make sure dough is at room temperature before you try to stretch it but also not overly warm, as this can lead to tearing (unrefrigerate dough for about four hours). If it isn’t pliable enough, continue to rest for a while longer at room temperature, and if it stretches too quickly, put it into the refrigerator for 15 minutes and try again. You can stretch out your dough a little bit ahead of time (don’t top it), but not so far ahead that it will get too soft and not hold up when topped and moved to the oven. (We would suggest no more than 30 minutes from cooking.) Use a mixture of flour and cornmeal to coat your hands and the dough to keep the dough from sticking while you stretch it.

Preheat the oven and make sure it is hot when you are ready to bake.

• Get the dough as thin as possible without compromising the base (allowing holes to form).

• When it comes to toppings, less is more. Use quality ingredients and a variety of toppings to mix things up, but be careful not to overload the dough, or it won’t cook properly.

• To prevent the dough from sticking to the bottom of the oven, you can use more flour, but if you have problems (like we did!), place it on parchment paper trimmed to the very edge of the pie (or the excess will burn). It peels right off when it comes out and works like a charm.

• Keep a watchful eye on the baking and rotate the pie if you see one side cooking faster. The whole process is quick, but we usually needed to rotate the pie once or twice while cooking.

Ways Cake 5

photos

and

story by Allison Arthur

Where to find it: Deelicious Café & Bakery

Why we love it: Nothing says summer like fresh berries and whipped cream! Add in vanilla cake and a cream cheese/buttercream frosting, and you’ve got us coming back for seconds. The bakery even uses natural ingredients rather than artificial dyes in coloring. With this many berries, you can count this as a serving of fruit.

BERRIES AND CREAM VANILLA CAKE

DECADENCE CAKE

Where to find it: Grub Steak

Why we love it: With four pounds of chocolate baked in, this flourless dessert is part truffle, part cake, and it hits the spot when nothing less than lots of chocolate will do. Each bite of this dense dessert is satisfying and brightened up with a drizzle of raspberry puree. We recommend sharing a piece, so you can also share a mud pie or bread pudding.

Where to find it: Deer Valley Resort

Why we love it: This is a classic carrot cake — traditionally made and packed with carrots and walnuts. The three-layered cake is flavored with a touch of cinnamon and topped with a not-too-sweet cream cheese frosting. The resort’s baker says it’s made with extra carrots and much love.

GLUTEN-FREE ALMOND CAKE

Where to find it: Luna’s Kitchen

Why we love it: People trying to avoid gluten can dig into a piece the next time they’re craving cake, as it’s made with almond flour. This ever-popular dessert, which is a favorite at Luna’s, is dense, moist and extremely satisfying. You can order a whole cake ahead of time or just a piece from the restaurant, and the chef suggests serving it with a little whipped cream and berries.

RED VELVET CAKE

Where to find it: Powder at the Waldorf Astoria

Why we love it: The Waldorf Astoria is believed to have popularized red velvet cake, and each property in the brand puts a unique spin on the dish. Here, the chef’s interpretation is whimsical, with the traditional layer cake and cream cheese frosting enhanced with white chocolate and dehydrated strawberries.

In the Kitchen with Alisha Valdez

Through dietary choices, this chef healed herself of Crohn’s disease symptoms.

by Megan Rule

photos by Blake Bellet

CHRONIC

illnesses affect approximately 129 million adults in the U.S. annually (according to the CDC). Alisha Valdez, owner of Mountain Wellness Kitchen, was one of those statistics when she was diagnosed with Crohn’s disease at 19 and began searching for a solution.

Valdez developed a passion for health and wellness through her Crohn’s diagnosis. After learning more about what foods are good for you, what makes most people inflamed, how to help the gut and general business models, Valdez opened Mountain Wellness Kitchen to serve the convenience and needs of the local community. The restaurant and mealprep business is committed to offering food free from gluten, dairy, refined sugar and seed oils.

“I quickly realized the food I was eating was causing all my problems,” Valdez says. “When I was diagnosed, I was in culinary school as well, so that was interesting. It opened my eyes to realize I could cook a certain way. This was the foundation of my alternative cooking, I would call it.”

MOUNTAIN WELLNESS

KITCHEN’S AVOCADO TOAST WITH EGGS

Avocado

Redmond sea salt and pepper, to taste

Eggs (mainly from the restaurant’s farm)

Gluten-free sourdough (made in-house)

Sprouts, for garnish

You can tell an egg is farm fresh by the yolk … the more orange, the better.

> Toast one piece of bread and cover it with smashed avocado. Season with salt and pepper. Top with one egg cooked to your style and sprouts.

STARTING AT THE BEGINNING, HOW DID MOUNTAIN WELLNESS KITCHEN COME ABOUT?

My passion for health and wellness kept growing from my diagnosis in culinary school. I learned more about what foods are and aren’t good for me, and I removed those. After six to eight weeks, I had completely healed my gut. That’s when I realized everything going on with me meant a need for a business like this. These days, convenience is very important for people. So, to have that and know you’re eating the way you should be is a plus. When you have a sensitivity or allergy, it’s easy to feel like you can’t go anywhere. I wanted to create a space where people feel safe and fueled.

HOW DOES FOOD AS FUEL IMPACT THE LARGER IMAGE OF HEALTH?

I truly believe there is a new understanding of how food affects physical and mental health. If you eat real foods, your body knows that they’re good for you, and you learn that food will fuel you and make you feel better in so many ways.

I think it’s insane how companies are allowed to put harmful chemicals and ingredients in our food. It starts young, too — we need to educate the youth to take their health seriously, or autoimmune diseases like mine, or other diseases, will continue to increase.

America makes up 5% of the world’s population but 70% of the pharmaceutical

companies. When you go to a doctor, you don’t want a Band-Aid, so why would you do that with your health?

When I was younger, I was told I would live with Crohn’s for the rest of my life. Why wouldn’t I try to find an alternate and natural route before drugs and prescriptions? I believe true, overall health is what you put in your body, and we’re starting to see this shift. Through my research, I learned that the nutrition most people get daily is not enough in terms of vitamins, probiotics, etc. Even with the best diet, you can’t get all your nutrients from food anymore. This also fueled inspiration for my restaurant and recipes.

THAT’S A GREAT SEGUE — WHERE DO YOU PULL MOST OF YOUR INSPIRATION FROM?

My family is Hispanic, so I love to make Hispanic dishes such as posole. When I was growing up, my grandma’s corn was genetically modified, and her pork was canned with preservatives. I grew up thinking that’s just how people ate until I realized I could create my favorite recipes with wholesome ingredients, and I probably won’t feel as icky afterward.

I love all sorts of cuisine, so I take this mindset whenever I think about dishes and cultural meals I enjoy. I love incorporating my family’s heritage into my own traditions now. For example, if I make tamales, the pork is from pigs we raised. Or, corn is fresh

and not genetically modified. A lot of our eggs come from our own chickens as well. We have a 2,000-square-foot greenhouse that grows kale, romaine lettuce, spinach and herbs year-round. I also follow a “don’t waste anything” mindset. Everything that’s left as a scrap on our plates at home goes to our chickens and pigs on the farm as food. We’re very proudly sustainable because the amount of food waste that goes into landfills is disturbing.

YOU’RE BUSY MANAGING THE FARM AND RESTAURANT. WHAT DOES A TYPICAL DAY LOOK LIKE?

My days are half and half. I love the farm because not a lot of people personally know their farmers. You can get anything at the grocery store, but the store gets all of that from a farmer. When we remove ourselves from knowing that someone actually grows that carrot, we don’t appreciate them or it enough. I started a farm to know where my food was growing, and I’ve learned it’s not for the faint of heart.

I’m typically up around 4 a.m. and try to get all my computer work done between 4 and 7 a.m. I get my two kids ready for school and then make a farm or store run to replenish what the restaurant is out of for the day. Recipe development in the kitchen is my favorite thing to do before going back to the farm.

At night, I’m home with the kids, and we make a point to cook together as a family. I believe this is instilling really good values in my children, to be able to care for themselves and spend quality time with loved ones on a daily basis. They see me in the kitchen constantly taking care of myself, and now my toddler can cook scrambled eggs.

IT’S CLEAR YOU HAVE A POSITIVE IMPACT ON THOSE AROUND YOU. HOW DO YOU HELP YOUR CLIENTS FOSTER A SIMILAR LIFESTYLE?

In addition to the farm and restaurant, Mountain Wellness Kitchen works with

clients for private meal-prep plans to cater to their specific needs. Subscriptions aren’t required to use our meal-prep service. The menu changes every Wednesday, and anyone has until Sunday at 11 a.m. to place an order. Generally, we offer lots of options, ranging from vegetarian to pastries to juices. Deliveries go out on Mondays to folks in Park City, Salt Lake City and even through Utah County and Heber City. Ultimately, our meal plan has saved clients time and money, and it tastes good too. The 10-pack of cookies included might be the best part.

At the end of the day, it’s great to know there’s good, real food delivered to your door or out and available to you. More and more people are realizing that there’s a mindbody connection with health, and it’s all individual. If you don’t ask or don’t explore, you’ll never know what great options are out there for you.

Outside the Kitchen Lakeside Sushi and Sundaes

We think sushi is great served by the water — yes, even by the kind of water that the fish didn’t come out of (since that’s all we have in Utah)!

by

Allison Arthur photos by Jay Nel-McIntosh

First, you need to set the scene. We used Aspen tree trunks as stools and had help from tabletop rental company Table Manners in styling the table. Simple outdoor tables were covered in a tablecloth, elevating the look. Found objects completed the tablescape.

For this seafood experience, we partnered with a sushi chef to prepare an outdoor omakase experience for guests. He took typical camping fare to the extreme, serving some fireside caviar before a multicourse meal.

We then wanted to prepare the perfect dessert spread: ice cream sundaes. To wash it all down, local libations and scene-setting cocktails by entertaining expert Lela Rose completed the production.

SETTING THE SCENE

TABLE MANNERS, A TABLETOP RENTAL BUSINESS THAT CAN HELP CREATE DREAM TABLESCAPES, SET THE TABLE. BUILDING OFF A NATURAL LOOK, WITH ASPEN TREE STUMPS AS SEATS, THEY CRAFTED A NEUTRAL SETUP, USING WHITES SO THE FOOD COULD SHINE, AS WELL AS THE GREEN LANDSCAPE SURROUNDING THE SPACE. FINISHING TOUCHES LIKE FOUND DRIFTWOOD AND WILDFLOWERS WERE GATHERED ON-SITE.

ON THE MENU

DISHES BY DAIROKU

CAVIAR SERVICE

Sushi Venture offerscateredsimilarly events in Park City.

SMOKED YELLOWTAIL WITH CRISPY POTATOES, GREEN CHILI-YUZU PONZU SAUCE AND EDIBLE FLOWERS

JAPANESE SNAPPER WITH WHITE NECTARINE, YUZU-WHITE BALSAMIC VINAIGRETTE, CHIVES AND SESAME

KARAAGE CHICKEN WITH PEARL STREET CAVIAR

A VARIETY OF NIGIRI AND ROLLS

A VARIETY OF MILK-BREAD SANDWICHES

CREAM + SUGAR SUNDAE DREAMS BAR

CREAM + SUGAR ICE CREAM AND ICE CREAM SANDWICHES

CHOCOLATE TRUFFLES

CHOCOLATE CRUNCH BALLS

RASPBERRY SYRUP

BLACKBERRY SAUCE

SPIKED CHERRIES

CHOCOLATE SAUCE

CHOCOLATE-COVERED STRAWBERRIES

COTTON CANDY

SUGAR SHARDS

DRINKS

BY LELA ROSE, OUT OF HER BOOK ON OUTDOOR ENTERTAINING, FRESH AIR AFFAIRS

WHISKEY AFFOGATO

EL DIABLO EN FUEGO

El Diablo en Fuego

1/2 cup reposado tequila

2 tablespoons crème de cassis

2 tablespoons fresh lime juice

1/2 lime, pulp removed and discarded

Sugar cube

1 tablespoon 100-proof tequila

1/3 cup ginger beer

This drink is great without the pyrotechnics, but if you do want a fire show, make a trip to a well- stocked liquor store to pick up a 100-proof (or more) tequila.

Combine the reposado tequila, crème de cassis and lime juice in a shaker. Set aside. Put the lime half on a plate and set the sugar cube in the center of the lime. Pour the high-proof tequila on top of the sugar cube. Fill a mug to the top with ice, give the shaker a shake and add the contents to the mug. Top with the ginger beer. Carefully set the lime half atop the ice. Set the sugar cube on fire with a match or lighter. Serve immediately.

Whiskey Affogato

1 scoop Cream + Sugar vanilla ice cream

1/3 cup High West whiskey or bourbon

1/2 cup espresso

1 tablespoon maple syrup

Sesame bark, for garnish

Fill a mug with a scoop of ice cream. Combine the whiskey, espresso and maple syrup in a shaker and shake to blend. Strain over the ice cream.

Sushi Venture is a great option for catered sushi.

You can make super sundaes using colorful adornments and locally-made Hidden Oak Gourmet Creamery ice cream.

Everyone knows someone who chooses to forgo alcohol for one of many reasons, and until somewhat recently, that population was underserved in more ways than one. But now, it is substantially easier to find more extensive nonalcoholic drink options almost everywhere you go.

While the consumption of mocktails tends to peak in “Dry January,” they are enjoyed year-round. On a hot summer day, sometimes we want the taste of a refreshing cocktail without the dehydrating side effects. In anticipation of patio season, we took a spin around some bars and restaurants to see who

is serving innovative spirit-free and nonalcoholic mocktails in Park City this summer.

Tupelo bar manager Mike Ranallo says he noticed an uptick in mocktail sales about two years ago. As the surgeon general continues to push a reduction in alcohol consumption, Ranallo has seen a shift in the perception of alcohol and a move toward more responsible consumption. Some guests will start with a regular cocktail or beer, then switch to a mocktail or NA beer. It’s not always about total abstinence; in some cases, it’s more about moderation.

The cocktail menu at Tupelo is vibrant and diversified, and the bar staff also

ZERO MISSED ZERO PROOF

PROOF

At Park City restaurants and bars, it’s easy to find refreshing options without the alcohol but with all the flavor.

by LEIGH WILSON

photos by ALlISON ARTHUR

wants that reflected in the mocktail options. Ranallo says he wants everyone to feel included in the party. At Tupelo, they’ll craft customized NA drinks on request, and the bar menu typically features at least two mocktails each season. They aim for one sweet and one herbaceous option, which play with the food menu that often changes.

While mocktails have been increasingly

popular, guest demand hasn’t yet risen to the level of stocking nonalcoholic spirits at Tupelo. Ranallo instead gets creative with the flavor combinations. The fan favorite, by far, has been a prickly pear drink. He tops house-made prickly pear syrup with fresh-squeezed lime juice, Sprite or club soda and a dehydrated lime wedge. “The Patio Pims was a popular summer mocktail last year as well,” he says. “We’re hoping

we’ll see something like that on the restaurant’s Sunday brunch menu again this summer.”

It’s not just the flavors that make mocktails special; the presentation is equally as important. You’ll find elevated showmanship at the restaurants that are doing the NA options with intention, from the glasses to the ice blocks and garnishes. Kaneo has an exciting list of

HEARTH AND HILL BLACK ROCK MOUNTAIN RESORT

HYATT CENTRIC

mocktails on their menu, with attention to the look of the drinks as well as the flavor. While some restaurants price their mocktails similarly to cocktails because of all the effort that goes into them, all of the spirit-free beverages on Kaneo’s menu are $11 or under. This winter, the selections included:

• Pop Star Martini, with passion fruit puree, pineapple juice, vanilla bean syrup and aquafaba

• Free Greece, made with fresh mint, basil, cucumber, mint tea water and tonic

• The Mandarita, with a mandarin juice base, an alcohol-free triple sec, citrus, agave, grapefruit and a salt rim

• Amalfi Sunrise, with mint tea water, pineapple-cinnamon cordial and citrus

• I’m Not a Mule, combining Fever-Tree ginger beer, passion fruit, basil, mint and citrus

Over in Canyons Village, Escala Provisions Company (EPC) at Hyatt

Centric Park City has two crafted mocktails on the menu. The Super Condor is a strawberry energizer with a mint highlight, and the refreshing Thunder Road is made with Fever-Tree Lime, simple syrup, cucumber and lime juice. These hand-muddled, refreshing drinks are the perfect pregame to concerts in Canyons Village this summer.

Nearby, Après Pendry has an impressive lineup of mocktails for the summer. Their spirit-free menu includes the following:

• Peach Mule, with peach nectar and Fever-Tree ginger beer

• Lavender Lemon, which has blackberries for extra flavor

• Hibiscus Spritz, the perfect summer combination of hibiscus, lemon and Fever-Tree soda

• Berry Bliss, made with blackberry, pineapple, mint, lime and Sprite

At Hearth and Hill, General Manager Mike Fayed thinks the alcohol spike during COVID played a big part in the current trend in the opposite direction.

KANEO

Previously, about 70% of Hearth and Hill guests would order an alcoholic drink with their food; that number has dropped to 60%, and they are making up the difference with nonalcoholic options. Fayed says Dhõs out of Oregon has some fantastic nonalcoholic spirits; gin and liqueur are categories that translate well to the nonalcoholic genre. The No Aperol Spritz at Hearth and Hill is one of their top mocktails, and drinkers won’t notice the difference. The Refreshers menu has always been popular with younger guests, but the Chai Blossom has resonated with adults looking for a nonalcoholic option.

Other nonalcoholic options at Hearth and Hill include an ube cold brew with cream and the Phony Negroni. The Black Diamond features a nonalcoholic gin, lavender and lemon. Beverage expert Juan Hernandez Jr. has seen sales of Athletic nonalcoholic beer skyrocket as well. Each season brings new flavors and opportunities to showcase spirit-free options. He’s hoping to put a piña colada mocktail on the menu for summer.

Nonalcoholic beer is nothing new, but there are many more options these days for those looking to crack a cold one without the kick. While the majority of Park City brewers have yet to offer a nonalcoholic beer of their own, you’ll find Athletic Brewing Company beer at Park City Brewing, Red Rock and Top of Main, for starters.

The Overlook at Black Rock Mountain Resort has a seasonally rotating menu of cocktails and mocktails, with three to four mocktail options available at any given time, which change with the seasons.

We have no doubt that Park City bartenders and mixologists will stay on top of trends with new combinations for alcohol-free options, and we can’t wait to enjoy some of these fresh cocktail takes on patios this season!

Tupelo’s Prickly Pear Soda

For the drink:

1 ounce prickly pear/watermelon syrup

1 ounce lime juice

Sprite Club soda

Dehydrated lime wheel, for garnish

Mix the first two ingredients into a Collins glass filled with ice. Fill the remaining glass with half Sprite and half soda. Garnish with a dehydrated lime wheel.

For the prickly pear/ watermelon syrup:

1 cup Monin Desert Pear Syrup

1/4 cup Monin Watermelon Syrup

Stir until combined.

TUPELO

LASER SKINCARE

WELLNESS

BODY CONTOURING

Park Classic:City

Tupelo

As Tupelo celebrates its 10th year, diners revel in the seasonal and Southerninspired dishes. by Rachel Robison photos by Blake Bellet

Matt Harris and His wife, Maggie, had two goals in 2015: to create a seasonally focused restaurant that highlights fresh local ingredients and to achieve the delicate balance of drawing in visiting guests while enticing locals to return again and again.

In a town where tourism claims a

sizable slice of restaurant business, the Harrises knew early on that creating a space that is appealing year-round would be critical. Maggie jokes that “people come to Park City for the winters but they stay for the summers.” Mission accomplished with Tupelo: This year marks the 10th anniversary of the long-standing Park City mainstay and a James Beard Award nomination.

The Roots

Matt and Maggie’s journey to today’s Tupelo began over a decade ago at The St. Regis Deer Valley. Matt, a Jean-Georges-trained chef, had recently led the opening of the hotel’s J&G Grill, RIME and Brasserie 7452. His deep appreciation for ingredient sourcing, menu design and creative use of space made venturing out on his own a no-brainer. Enter his wife, Maggie — another St. Regis veteran and marketing extraordinaire — and the perfect team was born.

Originally located on Main Street, Tupelo quickly emerged as a true Park City classic — the kind of place you always tell friends to go

to when they come into town and always want to go to on a night out. The restaurant became a Main Street favorite and was affectionately known as the place to go.

Today, Tupelo occupies the former home of Adolph’s (another Park City mainstay for over 47 years). An old bank building with vaulted ceilings, ample parking, an outdoor deck and a moody warmth, the space was ready for a new tenant, and so in 2020, when Adolph’s closed, the Harrises knew they had enough of a following to get off Main Street and become a neighborhood staple in a convenient spot with plenty of parking.

One of the very first design decisions they made was procuring a retired chandelier from the St. Regis. It is a massive and stunning fixture that had long been taking up enough storage space for two parking spots at the hotel. “We didn’t have a St. Regis budget,” says Maggie, but the hotel gave their former employees a deal they couldn’t refuse, selling the chandelier to them for $1. It is a nod to the couple’s shared past. But most important to them when decorating the restaurant was that Tupelo felt welcoming and comfortable to everyone, including families (dogs too, on the patio!).

If morel mushrooms are unavailable, you can substitute other types, but morels have a unique flavor that enhances the dish.

TUPELO’S ROASTED HALIBUT WITH MOREL MUSHROOMS, PEA PUREE AND CARROT-LIME DRESSING

For the roasted halibut:

4 six-ounce halibut fillets

2 tablespoons olive oil

Salt and pepper, to taste

Lime wedges, for garnish

Parsley and mint, for garnish

> Preheat the oven to 400 F. Place the halibut fillets on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast the halibut in the oven for about 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

For the morel mushrooms:

2 tablespoons unsalted butter

2 cloves garlic, minced

1 shallot, finely chopped

3 cups morels

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

> Clean the mushrooms gently under cold water to remove any dirt. In a skillet, melt the butter over medium heat. Add the garlic and shallot, and sauté until softened and fragrant. Add the morel mushrooms to the skillet, season with salt and pepper and cook for 5-7 minutes until they are browned and tender. Set aside.

For the pea puree:

2 cups peas

1 tablespoon olive oil

1 tablespoon lemon juice

Salt and pepper, to taste Mint leaves, for garnish

> Bring a pot of salted water to a boil. Add the peas and cook for 2-3 minutes until bright green and tender. Drain and immediately transfer the peas to an ice bath to stop the cooking. Combine the peas, olive oil, lemon juice, salt and pepper in a food processor. Blend until smooth and creamy. Adjust seasoning if necessary.

For the carrot-lime dressing:

2 medium carrots, peeled and chopped

1/4 cup lime juice

1 tablespoon honey

2 tablespoons olive oil

Salt and pepper, to taste

> In a small pot, add the chopped carrots and cover with water. Bring to a boil and simmer until tender (about 10-15 minutes). Drain and let cool slightly. In a blender, combine the cooked carrots, lime juice, honey, olive oil, salt and pepper. Blend until smooth. Adjust seasoning to taste.

For assembly:

Spread a generous spoonful of pea puree on a plate. Place a roasted halibut fillet on top. Spoon the sautéed morel mushrooms over the halibut and drizzle some carrot-lime dressing around the plate. Garnish with lime, parsley and mint leaves.

What You’re Coming For (The Good Stuff) Tupelo, named for the rare honey produced in the South, where Matt is from, wasn’t designed to be predictable. Fan favorites such as buttermilk biscuits with honey butter and entrées like beef and barley grace each night’s menu, but with these few exceptions, guests can expect Chef de Cuisine Brandon Esposito’s menu to present unique dishes each week. Favorites like Utah elk carpaccio, heritage duck stroganoff and maple-miso sweet potatoes with cornmeal-crusted tofu are examples. A must-try are the crispy bluecrab fritters, served with pickled okra, squash and carrots along with homemade hot-sauce butter.

While Matt and the chefs work hard to bring fresh ingredients and inspiration from all over, much of the produce comes directly from the Tupelo garden — a space the owners created at their home in Midway. When it comes to the garden, Maggie explains, “When we think about how to use the garden, we ask ourselves, ‘Can it grow here?’ and ‘How can we use it in our dishes?’” Currently, radishes, kale, Swiss chard, heirloom tomatoes and rhubarb are the stars of the garden. Head bartender Mike Ranallo ties in locally sourced plums, spicy chiles and rhubarb to create pure magic in his cocktails.

Hailing from Pittsburgh, Ranallo joined forces with Maggie and Matt back in 2019. A fellow St. Regis alum, he quickly designed a memorable cocktail menu. The current drink menu is inspired by a blend of local flavor, Southern spice and his own travels.

Several signature drinks are a nod to Ranallo's experiences, including the Tea Time — a rum cocktail inspired by a trip to Hawaii. It is a delightful marriage of a crisp cherry pop and a warm winter rum. Ranallo notes that he initially appreciated the Southern influence built into Tupelo, adding that he hopes to weave that same charm into his cocktails.

The magic of Tupelo is found not only in the dishes themselves but especially in those who serve them. There is an instant warmth and welcome upon your arrival that lasts as long as the evening does. Regulars will recognize the staff, many of whom have been around as long as the restaurant. Can you call something that's been around for just 10 years a classic? When it always leaves you wanting to come back, we think so!

MIKE RANALLO

@silverstarski

At Silver Star Ski & Sport, we focus on customer service first and place a strong emphasis on high-end rentals and demos for all ages and all seasons at competitive prices. You will find the industry’s best brands for rent and purchase, as well as the coolest apparel and accessories! We also o er full tuning and repair services for skis, snowboards and bicycles. There are many choices in town, but come see why we’re the greatest shop on the planet!

HAPPENINGS SUMMER FOODIE

DON’T MISS THESE SUMMER EVENTS.

BY LEIGH WILSON

PARK CITY FARMERS MARKET

Wednesdays, May 28 to October 22, 11 a.m.-5 p.m.

First Time Lift parking lot

Now in its 25th season, the Park City Farmers Market has returned to Park City Mountain Resort after several seasons in Canyons Village. The market will be in the First Time Lift lot every Wednesday afternoon through Oct. 22. Local farmers, purveyors and food trucks offer freshly harvested fruit, vegetables and baked goods. Vendors are carefully screened to ensure that only local, non-GMO products are sold at the market.

WILDKITCHEN

Wednesdays through Mondays, with special guest chefs and wineries, the following dates: June 27-28, July 17-19, Aug. 1516, Aug. 22-23, Sept. 26-27

The Lodge at Blue Sky

After last year’s successful debut, Guy Ritchie’s WildKitchen returns to The Lodge at Blue Sky this summer. The concept is based on cooking and dining outdoors and takes in the enormous views at Blue Sky Ranch. A predinner excursion is also offered, with guided tracking and plant identification en route to your WildKitchen dinner, which includes local proteins and produce grown by the resort’s farm. In addition to the prix fixe menu, wine pairings are offered each week and there are special guest chefs like Dan Kluger.

MIDWAY FARMERS MARKET

Saturdays, June to October, 10 a.m.-1 p.m.

Midway Town Square

Midway Town Square on Main Street hosts a farmers market every Saturday from June through October. This market features fresh local produce and regional artisans as well as a weekly presentation from the Midway Daughters of Utah Pioneers.

PARK SILLY SUNDAY MARKET

Sundays, 10 a.m.-5 p.m. June 1, 8, 15, 22, 29; July 13, 20 August 31; September 7, 14, 21 Lower Main Street

It wouldn’t be summer in Park City without the Silly Market! This openair street market on Lower Main Street has something for everyone. The nonprofit organization brings food trucks, artists, musicians and local community members together for 11 Sundays between June and September. With live music, drinks like a bloody mary bar served by Top Shelf bartenders and a line of food trucks, this is one of the best spots to close your weekends.

TASTE OF MONTAGE

Fridays, June 13; July 11; August 29 6-9 p.m.

Montage Deer Valley

Back by popular demand from its inaugural season last summer, Montage Deer Valley offers a mini Montage food festival. On select Fridays each month, indulge in light bites from the hotel’s dining outlets, including Apex, Burgers & Bourbon, Slope Stream and the Montage pastry team, while enjoying stunning views and specialty cocktails.

LATINO ARTS FESTIVAL

Friday through Sunday, June 13-15, various times Canyons Village

Celebrate Latin cultures with arts, crafts, poetry, music, film, food and dance. Sponsored by the Park City Arts Council, this free three-day event will have lots of delicious Latin food from local vendors like the new Colombian restaurant Encanto.

GRACIE’S FARM DINNER SERIES

Thursday, June 19: 5 p.m.

Thursday, July 10: 6 p.m.

Thursday, August 21, 6 p.m.

Wednesday, September 17, 5 p.m.

Thursday, September 18, 5 p.m.

Gracie’s Farm

This summer, The Lodge at Blue Sky returns with an exciting dinner series. There are five themes, with six dinners total. Several dinners highlight a seasonal ingredient, including baby roots and greens, garlic and tomatoes. Another will celebrate women in food and farming, and the season will culminate with two harvest dinners, allowing guests and farmers to celebrate the season’s harvest.

SAVOR THE SUMMIT

Saturday, June 28, 6 p.m.

Historic Main Street

Park City’s favorite dinner party returns for another year. The Park City Area Restaurant Association invites local restaurants to participate in this event, which serves a seasonal prix fixe menu to over 2,000 attendees. Local favorites like Bangkok Thai on Main and Courchevel, along with newcomers like Le Depot Brasserie, will offer a special menu and stylish outdoor dining for the event. Reservations must be made through participating restaurants; some fill up fast. Those 21 and older who want to explore the scene without a dinner reservation can grab a drink at the High West spirits garden.

DEER VALLEY SUMMER CONCERTS

Check out deervalley.com for specific dates and information about the summer concerts. Snow Park Amphitheater

The outdoor music performances at Deer Valley’s Snow Park Amphitheater are where summer in Park City really shines. This season kicks off in July and will feature the Utah Symphony on select Wednesdays and other national touring artists on additional dates throughout the summer. You can even preorder gourmet picnic baskets from Deer Valley and enjoy a feast as the sun sets over the horizon.

Check Dishing’s Instagram (@dishingpc) for other happenings as well as Pendry Park City's website for some new summer events.

HOPS ON THE HILL

Tuesdays, July 15-August 19 6-8 p.m.

Stein Eriksen Lodge

This series features craft breweries, live music and festive food pairings from the Stein Eriksen chefs each week. Set on the Flagstaff patio, with sweeping views of Deer Valley’s peaks, this is the perfect way to spend a summer evening outdoors. If you are enjoying the trails at Deer Valley Resort before the party, you can even bike right up to the event. Reservations are recommended, and the event is only for guests 21 and over.

PIONEER DAY

Thursday, July 24, all day

Multiple locations

Pioneer Day is celebrated every July 24 as the day the Mormon pioneers arrived in Utah in 1847. Since it’s a state holiday and many businesses are closed, non-Mormons have decided to celebrate Pie and Beer Day simultaneously.

MIDWAY SWISS DAYS

Friday and Saturday, August 29-30, 8 a.m.-5 p.m.

Midway Town Square

Many of us wait all summer for the Swiss and German food vendors to hit the streets on Swiss Days. For over 75 years, the Midway Boosters have celebrated the town’s Swiss heritage with music, food, a traditional parade and hundreds of unique vendors.

MOUNTAIN BEER FESTIVAL

Saturday and Sunday, September 13-14, 11 a.m.-4 p.m.

Silver Lake Village at Deer Valley Resort

The last hurrah for summer at Deer Valley is the Mountain Beer Festival, now in its fourth year. Festival tickets include a chairlift ride to Silver Lake Village, live music and familyfriendly activities. Over a dozen Utah breweries will be represented, and the event has sold out a few weeks in advance for the past three years, so plan ahead.

PARK CITY WINE FESTIVAL

Thursday to Saturday, October 2-4

Multiple locations and times

Over 100 wineries from around the world descend on Canyons Village the first weekend in October. This threeday festival kicks off Thursday night with wine dinners at various Park City restaurants, followed by paired wine lunches and adventures throughout the weekend. This fall wine festival became so popular that a spring version was added.

PARK CITY DINE ABOUT

Daily at participating restaurants, October 1-31

Now in its 15th year, this annual event hearkens back to the days when Park City had an off-season in the fall. While the off-season seems to get shorter, the options at Dine About

get more elaborate every year. The event takes place all over town, with dozens of restaurants offering prix fixe menus. Twocourse lunches and three-course dinners are offered at three price points each, making some of Park City’s best food affordable and accessible.

PARK CITY SHOT SKI

Saturday, October 11

Historic Main Street

Each year, Park City competes against Breckenridge to see which city can get the most participants to take a shot of whiskey from the longest shot ski. Last year, Park City broke the record with 1,385 shot takers! This annual fundraising event will sell out, so sign up in advance.

CLASSES & DEMONSTRATIONS

PARK CITY CULINARY INSTITUTE

By appointment

In addition to professional training and certifications, this Salt Lake City school offers cooking classes throughout the year. Past classes include macarons, pasta, sushi, paella and tapas.

HEBER VALLEY ARTISAN CHEESE

By appointment

In addition to dairy farm tours and cheese tasting, Heber Valley Artisan Cheese offers cheese-making classes throughout the year. The two-hour classes feature hands-on instruction for making mozzarella or burrata. New this year is a charcuterie-board class.

DEER VALLEY CREATIVE ACADEMY

July through August

Deer Valley has a robust calendar of classes for the summer session of the Deer Valley Creative Academy. Previous summer themes have included The Secrets of BBQ, Homemade Beef Jerky, Pie and Beer, Caribbean Cuisine, Mexican Cuisine and Deer Valley’s Famous Carrot Cake. Mixology classes include spicy margaritas and whiskey tasting.

Would you rather let someone else do the cooking? Keep an eye out for the Deer Valley Taste of Luxury series, where they bring in award-winning chefs like Silvia Regi Baracchi and Giancarlo Morelli to prepare a luxurious meal paired perfectly with wine. Check the events page at deervalley.com for updated information.

THINKING OF MAKING

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I pride myself on extraordinary service, and over the last 20 years I have gained a specialized and unique skill set. As an Associate Broker my training goes beyond what is required for a standard real estate license. I served as President of the Park City Board of REALTORS ® and my continuing involvement gives me more visibility and a broader reach throughout the state of Utah.

Our local real estate market is constantly shifting. With prior experience as an Executive for a public company, and today as an established Broker with Utah’s market leader, I’ve developed advanced negotiation skills and a thorough understanding of today’s competitive real estate industry.

Let’s connect; scan the QR code to request a customized market report for your property or community today.

Artisan Ice Cream, Craveable Flavors

CUSTOM ALPINE DISTILLERY FLAVORS

Lafayette Bourbon and chocolate truffles, and a new gin-inspired gelato coming soon!

WEDDING CATERING AVAILABLE

Create “His & Hers” custom flavors.

Get Hidden Oak ice cream at the Park City Farmers Market on Wednesdays, The Market (Park City & Midway) and soon at our new location at 341 W. Pierpont in Salt Lake City.

FOLLOW US ON INSTAGRAM AT @gourmetcreamery

LOCAL PRODUCERS

SPOTLIGHT

BY MELISSA THOMASMA

RITUAL CHOCOLATE

With increasing frequency, foodies and chefs have cultivated a deep understanding that high-quality, meticulously sourced ingredients make the best products. Part of the magic is that exceptional elements often don’t require complex manipulation; rather, simply handling them with respect allows their inherent quality to shine through.

This realization is precisely what inspired Anna Seear to co-found Park City’s Ritual Chocolate in 2010. Her journey first began in Colorado: “In Boulder, there was a budding food scene, but when it came to chocolate, everything was very mass-produced,” she says. She craved access to higher-caliber confections and wanted to share them with others. Five years later, Seear moved the business to Park City. “We moved to Utah in 2015 because we wanted to be in the mountains. We started [the company] to be inspired and do something we love, so we wanted to be in an inspiring place every day.”

A trip to Costa Rica further expanded her understanding of the source of great chocolate. “Most people don’t understand the agriculture behind cacao,” she says. “It’s a full habitat and ecosystem, not just a field. Cacao farms are a whole jungle habitat for animals and plants, and by nature, they really need to be organic.”

Her adventure was enlightening not only for what it taught her about the agriculture of cacao but also for reinforcing the importance of sourcing it from farmers who are treated with respect and fairly compensated. Deciding to create chocolate from scratch seemed daunting at first. “It was a huge undertaking,” says Seear, “but I was passionate about having that transparency in sourcing from farms that were doing great things, paying farmers a fair price and supporting people growing heirloom cacao varieties. Ultimately, it made sense to do the whole process.”

The company’s name is an homage to the role that cacao once played in the spiritual traditions of many Indigenous tribes. Seear hopes that the moniker serves as a reminder of the power and meaning of chocolate’s history in an era that gives it little regard. “That’s become lost, now that it’s considered commodity-grade snack food to many,” she says.

Today, Ritual Chocolate showcases truly exceptional chocolate in creative and unexpected ways. Seear loves drawing constant inspiration from the beauty of the natural world that surrounds Park City. Harnessing the flavors cultivated by other local producers — from honey and lavender to small-batch spirits — Ritual Chocolate delivers luxurious confections infused with other regionally crafted ingredients.

“Not all chocolate is equal, and there’s so much chocolate out there — so much noise in the scene — that it’s overwhelming for people,” Seear says. “My hope is that people can really lean into their local bean-to-bar maker. By taking the time, giving themselves the opportunity to try really great chocolate and notice the differences, it can be a wonderful experience.”

ANNA SEEAR

DON’T RESIST A RITUAL CHOCOLATE

The collection of chocolate bars with local partnerships includes:

CHERRY & VANILLA BAR

Ritual sources tart Montmorency cherries from Payson Fruit Growers, whose orchards are nourished by winter snow runoff and located just an hour from Ritual's factory. With dried cherries sprinkled on top of a 70% dark-chocolate vanilla blend, this bar is hard to put down.

HONEYCOMB TOFFEE BAR

Made with a 75% chocolate from Belize and topped with house-made honeycomb toffee, this treat celebrates the Beehive State. The toffee features Utah-local Hollow Tree Honey, which is carefully sourced raw wild flower honey from hives across the Wasatch Range. It is full of flavors that are unique to the array of wild flowers growing in the region.

JUNIPER LAVENDER BAR

Inspired by the mountains and growers around Park City, this bar is a blend of lavender grown by Blue Canyon in Heber City, Utah, and dried juniper berries. Both ingredients are finely ground into Ritual’s Mid Mountain Blend, giving a floral, aromatic finish that lingers on the tongue and conjures up the scent of a high mountain meadow.

HIDDEN OAK GOURMET CREAMERY

While the disruptions created by the 2020 pandemic caused plenty of challenges across the dining and hospitality world, Jeff Olpin seized it as an opportunity. After 25 years in the hotel and fine dining industry, Olpin decided it was time to strike out on his own. Building on his lifelong passion for crafting excellent food — and his enthusiasm for making homemade ice cream — he launched Hidden Oak Gourmet Creamery. The name is a nod to the idea that there’s a sweet little hideaway from the “real world,” along the lines of what kids might imagine as they’re “playing in the trees and experiencing fun and magic. That’s the feeling I want to evoke with ice cream,” he explains.

“My first international trip was in 1998 to Europe, and the ice cream was amazing,” Olpin says. “In 2011, my thenwife and I took the kids to France. We had so many great experiences with French ice cream. I had forgotten how great it was.”

The European influence guided Olpin toward a distinctive type of ice cream that sets his products apart from all the other pints on the freezer shelf. “I blend cream, milk, sugar and egg yolk for the ice cream, so it’s not a full-custard French style. It’s somewhere in between full-custard and Philadelphia-style

ice creams,” he explains. That style is more milk/ice forward than egg/custard forward. The result? A texture that’s luxurious and begs you to come back for another spoonful.

The texture of Hidden Oak Gourmet Creamery ice cream isn’t the only thing that makes it unique. Olpin’s passion for tinkering and building distinctive flavors translates into a constellation of flavors that sound unexpected but deliver unforgettable and satisfying combinations.

Olpin believes that the painstaking effort he’s put into building texturally flawless ice cream is akin to creating the perfect canvas, carefully balancing sugar, milk and fat. Each element comes together, but the procedure is far from haphazard: “It’s like painting with the flavors, but you’re building the paint with the science.”

“That’s what I love in my flavors — I’ll work on one for hours,” Olpin says. “A local restaurant just asked for spruce-tip sorbet. I’ll start by considering, What are the elements? Pepper? Acid? Salt? Trying to detect every little bit of what’s going into the ice cream.”

While Hidden Oak Gourmet Creamery has developed over 85 flavors, they’re not always on rotation. The ones that are consistent, however, are favorites for good reason. They’re simply unlike a pedestrian scoop of mint chocolate chip; these combinations are a cut above, and that’s Olpin’s goal. “I want every ice cream to be an experience, curated carefully,” he says.

“The premise is that everything is real, everything is developed and curated for the purpose of the end result — we don’t just throw things together because they’ve been done before,” Olpin adds. “The flavors come together unlike anything else that’s on the shelf.”

JEFF OLPIN

SUPERB SCOOPS

Not sure which handcrafted flavor to dig into first? Here are a few of Olpin’s most beloved blends. The ice cream can be purchased locally at The Market:

STRAWBERRY BASIL

This bright and satisfying flavor includes ripe, juicy strawberries churned into a lovely sorbet and then twisted into a delightful basil ice cream.

LAVENDER BLUEBERRY RIPPLE

A tantalizing blend, this ice cream delivers subtle floral notes of lavender, perfectly balanced with ribbons of a sweet blueberry curd.

MAPLE BUTTERMILK COOKIES & CREAM

This rich fusion of smooth maple and tangy buttermilk, mixed with chunks of classic cookies and cream, is the perfect balance of sweet and creamy with a nostalgic crunch.

MACK'S FINEST GELATO

The newly opened Mack’s Finest Gelato is the brainchild of Mack Tilling, whose journey from the tech world to artisanal gelato has resulted in a buzzworthy establishment. Tilling’s story is about creativity, discovery and a deep commitment to bringing authentic, Italianinspired gelato to the mountains.

Tilling’s food journey began in 1988 when he helped friends open a microbrewery; it was there that he first developed an interest in the creativity of the culinary world.

After years of pursuing a career in tech in Northern California, Tilling’s life took an unexpected turn during a vacation to Italy. As part of the trip, he took a pastamaking class and, by sheer chance, discovered a one-day gelato-making course in the nearby city of Bologna.

Tilling was instantly captivated by the delicate art of gelato-making. “It became first a hobby, then a passion and then maybe an obsession,” Tilling recalls. He continued to train in Italy, learning from some of the best “gelato maestros” and honing his craft. After 18 years of perfecting his skills and receiving plenty of encouragement from family and friends, Tilling took the leap to share his creations

with the wider world.

The shop’s gelato is made with fresh, high-quality ingredients and is inspired by the diverse regional flavors of Italy. Unlike American ice cream, which is typically made with cream, gelato is made with milk as its primary ingredient, resulting in a lower fat content and a denser texture. Gelato also contains less air than traditional ice cream, which means its flavors are more concentrated, providing a richer, more satisfying flavor experience.

Tilling is not just about traditional gelato; he’s also passionate about creating unique flavors that reflect his American culinary roots. While you’ll find classic Italian gelato flavors like pistachio and hazelnut, Mack’s Finest Gelato also offers inventive options like the Alta Ski Bum (a creamy peanut butter, honey and banana blend) and a very well-received vanilla malt with toffee bits and chocolate chunks. Tilling’s adventurous spirit extends to his vegan options, which rotate weekly and frequently showcase local fruits and ingredients.

“I like to experiment, but not for the sake of being weird,” he explains of his unexpected combinations. “It’s to find two things that might go well together. We purposely aren’t on Main Street in Old Town. We are in Prospector at Park City Plaza — it’s where a bunch of local favorite restaurants are stacked.” The welcoming space includes outdoor seating, inviting guests to enjoy their gelato while taking in the mountain views and summer sunshine.

For Tilling, it’s not just about creating great gelato but about bringing others joy. “It’s comforting. It’s one of the things that makes people happy,” he says.

MACK TILLING

SAVOR-WORTHY FLAVOR

The fact that creativity and experimentation are at the heart of Mack’s Finest Gelato means that new flavors are always in rotation. You never know what innovative new combination you’ll discover on the menu!

However, there are a few flavors that are so popular that they’re often in the mix and are unquestionably worth a try:

SICILIAN PISTACHIO

HAZELNUT CRUNCH

FIOR DI LATTE (ITALIAN SWEET CREAM)

VANILLA MALT (VANILLA MALT GELATO WITH BITS OF TOFFEE AND CHOCOLATE)

ALTA SKI BUM (PEANUT BUTTER, BANANA, HONEY)

CHOCOLATE SORBET This flavor was created with customer input.

Behind the Bar with Rachel Mitchell

Not only will this bartender at Ruth’s Chris make you a drink, she might top it with mint from her own garden.

by Megan Rule photos by Allison Arthur

The quintessential American dream started with pioneers moving out West, and the West remains a big draw. People are still flocking to the now-established mountain town of Park City. Rachel Mitchell, bar manager and head bartender at Ruth’s Chris Steak House in Park City, is a prime example of that.

“I’m originally from Long Island. I came for the adventure and outdoor wilderness sports but stayed for a boy. When that didn’t work out, I stayed for the desert and the mountains,” she says. “I’ve worked in bars in Park City since I moved here in 1998.”

If you’ve eaten at the Ruth’s Chris bar over the last few years, chances are Mitchell remembers your name. You may also remember the drinks as having that extra local’s touch, which is exactly what she brings to the table.

We wanted to find out a little more about what motivates the enthusiastic bartender at her job.

DO YOU HAVE ANY SPECIALTY DRINKS YOU LOVE TO MAKE AND RECOMMEND?

I personally really like whiskey, so if someone asks me just to make a drink, everyone gets an old-fashioned or a Manhattan. However, martinis are really popular here. We do all kinds: dirty martinis, blue-cheese-stuffed olive martinis … you name it, we’ll make it. The Rendezvous Rye Old Fashioned is really good, in my opinion. It’s always my recommendation when someone asks. It uses demerara simple syrup, three dashes of Angostura bitters, orange bitters, a splash of orange, a squeeze of flavor oils on top and an orange rind, topped off with a Luxardo black cherry. These are my favorite to make — they’re uncomplicated and full of good ingredients.

A while ago, we had a cocktail called the Summer Breeze that used all these extra ingredients and accoutrements at the bar that we don’t normally use. It is not on the menu now, but it was fun. It had pineapple vodka, mango puree, mint, sour mix and a dash of soda.

WHAT INSPIRES YOU WHEN CRAFTING COCKTAILS?

There are a few books that I enjoy. The Flavor Bible is a chef’s book that tells you what flavors belong together. It forces me to think about what ingredients we have on hand. I like to refer to the book to see what combinations work and go from there.

I like The Drunken Botanist It goes in-depth on how useful plants are for alcohol … they’re the reason it exists. Back in the day, monks actually would make plant-based alcohol to help preserve herbal medicines and tinctures. I really like the way the book was written and organized. As a person who is interested in studying plants, it’s cool that I can tell you what you can and cannot eat, what’s better in what season, what to cook with, what you drink, etc. Now I feel I’m especially well-versed in the Western Rocky Mountain plants.

WE SAW YOU COMING IN TODAY WITH A BUNCH OF FRESH MINT FROM YOUR GARDEN. TELL US MORE ABOUT THAT … I have a garden where I grow herbs, so I often bring in my mint. I also planted pear trees, and I grow elderberries, asparagus, currants, apples, perennials, raspberries and, of course, flowers. Sometimes I throw in annuals like peas and spinach. It is much harder to maintain in the winter when everything is covered in snow. Another part of my job is coming up with the cocktails, so I use these ingredients as a starting point and listen to other suggestions.

YOU MENTIONED YOUR LOVE OF THE OUTDOORS. HOW DO YOU LIKE TO SPEND YOUR DAYS OFF?

I’ve been in hospitality since I was 14 years old. Once I started in restaurants and bars, I invested a lot of money in real estate. Even

though this is my main job, I also enjoy doing property work on my investments. When I’m not working, I do like to try to be outside as much as possible. In the summer, that includes biking and hiking, while in the winter, snowboarding and snowshoeing. Basically, anything at Park City Mountain Resort that helps me stay fit.

TELL US A LITTLE BIT ABOUT WHAT A DAY IN YOUR BARTENDING LIFE IS LIKE.

One unique thing about our location is that most of the people who come in are local. We like to know the names of people we see quite often.

Everyone who comes in here is super friendly. Before working at Ruth’s Chris, I was a bartender on Main Street. Whether I was working there or here, one thing that’s constant is the community feel. That’s really important to me, knowing everyone’s names and chit-chatting. Then, when you run into them around at the airport or stores in town, you know enough to recognize and chit-chat. That’s cool, and not very common.

Since there are just a few bartenders here, I’ll usually make a store run before coming in to restock anything that we need. I’ll order liquor, but I try to split our orders between big names and local, like from Heber City and surrounding areas. I like to get beers from local distilleries, or niche salts and sugars.

AS SOMEONE WHO HAS BEEN IN PARK CITY FOR A WHILE, WHAT’S YOUR FAVORITE PART OF THE COMMUNITY?

The people! I like making new friends, so I enjoy the growth of the city because there are so many more folks to meet. This community provides whatever you need. If you just talk to people, you’ll find it. For example, I met my roofer through bartending!

Once you mix that with work, I like our flow and rhythm. When everyone is happy and joking around and the vibes are high, I feel like customers pick up on the energy. I get in the zone when I’m bartending.

People around you become joyful if you’re joyful. People feel welcome when you know their name or make an effort to get to know them and chat. I believe in knowing who the people are in your neighborhood and spreading the love.

WHERE DO YOU EAT, BESIDES RUTH’S CHRIS STEAK HOUSE, OF COURSE?

I love to go to High West Distillery, Sammy’s Bistro, Heber Valley Brewing Company and Tacos El Guero in Heber City. The overall ambience of these places is really warm and inviting.

I like any place where I can eat a chocolate dessert first. That’s my guilty pleasure, and a good motto for life. I like the chocolate desserts at Fuego and Shabu. I also love Ritual chocolate bars.

RUTH’S CHRIS’S WATERMELON BLOSSOM

3 large chunks of watermelon

1.5 ounces Ketel One Botanical Peach & Orange Blossom

1 ounce limoncello

2 ounces lemon sour mix

Splash of soda water Mint, for garnish

Muddle three large chunks of watermelon in a shaker. Add ice and the rest of the ingredients and shake to combine. Pour into a Collins glass and garnish with fresh mint.

Look for events like Cheers, Cheese & Chocolates on Friday nights, and live music and special tastings happening all summer long. A place you won’t want to leave with big flavors and even bigger views.

Home Kitchen Cooks: Erin Clarke

Well Plated cookbook author Erin Clarke creates balanced versions of classic comfort foods. by Leigh

Wilson

photos by Blake

Bellet

Just over 10 years ago, Deer Valley was ramping up its culinary offerings and invited a group of food bloggers to Park City for a press tour. Among them was Erin Clarke, a Midwest native with a popular food blog: Well Plated by Erin. Growing up in Kansas, Clarke began cooking and baking at a young age with her grandmothers. Every week during summer break, her grandmother would choose a new dessert recipe they could make together. By high school graduation, Clarke was a proficient baker, which made her wildly popular among her fellow students at Notre Dame University.

Baking for dorm friends wasn’t enough, though. Clarke missed her grandmothers’ comfort food and started recreating their shared recipes using a few healthy swaps and incorporating seasonal produce. (If you grew up in the Midwest, you know canned or frozen vegetables are a staple!)

When Clarke followed her husband to law school in Madison, Wisconsin, she first started blogging as a journal, but her blog quickly gained a following while showcasing her lighter twists on comfort food. Her first recipe was a healthier rendition of her grandmother’s green-chile chicken enchiladas. From there, her following grew beyond friends and family, and she became a one-woman show at WellPlated. com. After two years, she turned to the blog full time and eventually hired her husband away from his law firm.

In 2016, Clarke began the laborious process of writing her first cookbook. She says it was a grassroots effort, as she did all the styling and photography with help from friends. She poured everything she had into that first book,

The Well Plated Cookbook: Fast, Healthy Recipes You'll Want to Eat. The 2020 release coincided with a pandemic that closed restaurants and forced many people to stay home and cook. Despite a canceled book tour, the book did well.

If you had asked her then, Clarke would have told you that all of her best stories and ideas went into The Well Plated Cookbook and that there would never be a reason for another cookbook. But after a few years, her notes app was filled with new ideas. It wasn’t long until she started working on her second book, Well Plated Every Day, which was published last fall.

While the second book was a much easier process than the first, Clarke still developed and tested every recipe in it. She meticulously records each step in a new recipe. She then writes the recipe, makes the dish and rewrites the instructions. The final step is to send the recipe off to independent testers for external feedback on such things as the ease of effort, time spent on cooking and the cleanup involved. Her top priority is keeping the recipes approachable, easy and delicious.

Then comes the paring down; not every recipe makes the cut. For example, Clarke could not find a way to balance out a recipe for chicken carbonara. Each version was either healthy but lacking in taste or vice versa.

In addition to over 100 recipes, Clarke’s books have helpful sections such as suggested menus, storage tips, spinoff recipes that use leftovers and time-saving

FAMILY AFFAIR: While her business started out as fun, Erin and her husband, Ben, work on Well Plated full time now.

PARK CITY PRIDE: Check out Clarke's list of Park City restaurant picks (right).

techniques. Market swaps offer ideas for flavor substitution, such as arctic char for trout or one seasonal produce option for another. Clarke’s type-A personality really shines in her pro tips, such as telling her readers which brand of kosher salt has larger crystals and how that affects the quantity used in the recipe.

Despite her success, Clarke is careful to keep her readers’ budgets in mind when developing recipes. She avoids single-use spices or hard-to-find ingredients. Her shopping lists are based on what you’d find at your local supermarket, not expensive specialty stores. The same goes for her kitchen

setup; you only need a good-quality chef’s knife and cutting board.

Now a part-time Park City resident, Clarke blogs and shares recipes on social media platforms. She also develops new recipes and constantly updates old recipes based on new trends. Email subscribers get free weekly meal plans that streamline produce and perishables, ensuring that little is wasted between the grocery store and the final product.

One piece of advice she offers to always keep in mind: “The stakes aren’t that high. Even if you mess up, which is hard to do, pizza delivery is just a phone call away!”

CLARKE’S FIVE HEALTHY SWAPS:

• SWAP WHOLE WHEAT PASTA FOR REGULAR PASTA

• SUBSTITUTE NONFAT PLAIN GREEK YOGURT FOR SOUR CREAM

• USE WHOLE GRAINS IN PLACE OF WHITE RICE

(FARRO IS A FAVORITE!)

• REPLACE VEGETABLE OIL WITH UNSWEETENED APPLESAUCE OR MASHED BANANA

• SKIP THE MEAT AT LEAST ONCE A WEEK

CLARKE'S FIVE WAYS TO BE A BETTER COOK:

• TOAST YOUR NUTS

• SHRED YOUR OWN CHEESE

• TASTE AS YOU GO

• READ THE WHOLE RECIPE BEFORE YOU START

• TRUST YOUR INSTINCTS

WHEN SHE’S NOT COOKING AT HOME, HERE ARE FIVE OF HER FAVORITE PARK CITY RESTAURANTS:

• YUKI YAMA

• FIREWOOD

• TUPELO

• TWISTED FERN

• FIVE5EEDS

THINGS CLARKE ALWAYS HAS ON HAND:

• KOSHER SALT

• EXTRA-VIRGIN OLIVE OIL

• COCONUT OIL

• WHOLE GRAINS (FARRO AND BROWN RICE)

• REDUCED-SODIUM CANNED BEANS

• GOOD-QUALITY JARRED TOMATO PASTA SAUCE

• PLAIN GREEK YOGURT

• PURE VANILLA EXTRACT

• PURE MAPLE SYRUP

• COCONUT SUGAR

• WHOLE-WHEAT FLOUR

• DARK CHOCOLATE

• NUTS

• NUT BUTTERS

LOADED BROCCOLI POTATO CHEDDAR CHICKEN SKILLET

If you are looking for a new dinner to add to your greatest-hits list (and I think we could all do with more recipes that every member of our household embraces with enthusiasm), this easy, cheesy dinner is it. Two of the most kid-friendly veggies — potatoes and broccoli — make it subtly nutritious, chicken adds lean protein and cheddar and bacon will convince even the most reluctant eaters.

6 SLICES THICK-CUT BACON, CUT CROSSWISE INTO 1/2-INCH STRIPS (ABOUT 6 OUNCES)

1 POUND YUKON GOLD POTATOES (ABOUT 2 MEDIUM), PEELED AND 1/4-INCH DICED

1 POUND GROUND CHICKEN

1 SMALL YELLOW ONION, 1/2-INCH DICED (ABOUT 1 CUP)

1 SMALL HEAD BROCCOLI, CHOPPED INTO TINY FLORETS (ABOUT 2 CUPS)

1 TABLESPOON WORCESTERSHIRE SAUCE

1 TEASPOON GARLIC POWDER

1/2 TEASPOON KOSHER SALT

1/4 TEASPOON GROUND BLACK PEPPER

3 GREEN ONIONS, THINLY SLICED (ABOUT 1/2 CUP), DIVIDED

1/2 CUP GRATED SHARP CHEDDAR CHEESE (ABOUT 2 OUNCES)

1/3 CUP GRATED PEPPER JACK CHEESE, OR MONTEREY JACK OR ADDITIONAL CHEDDAR (ABOUT 1 1/2 OUNCES)

> Heat a large cast-iron skillet or similar heavybottomed, ovenproof skillet over medium-low heat. Add the bacon and cook, stirring occasionally, until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel–lined plate. Discard all but 2 tablespoons of the drippings from the pan.

Increase the skillet heat to medium. Add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.

Add the chicken, yellow onion, broccoli, Worcestershire, garlic powder, salt and pepper. Cook, breaking up the chicken, until the potatoes and onions are tender and the meat is fully cooked through, about 6 minutes more. Stir in half of the green onions. Taste and adjust the salt and pepper as desired. Sprinkle the cheddar and pepper jack over the top. Place on the upper-third rack of your oven, then turn the oven to broil. Broil until the cheese is melted, 2 to 3 minutes (watch carefully to ensure it does not burn).

Remove from the oven and immediately sprinkle with the reserved bacon and remaining green onions. Let rest a few minutes, then serve.

To speed up the cooking time, skip the bacon and sauté the potatoes in 2 tablespoons canola oil instead of the bacon drippings.

Excerpted from Well Plated Every Day. Copyright © 2024 by Erin Clarke.

Will Travel for Food

San Diego

BY ALLISON ARTHUR

PHOTOS BY BRIAN UPESLEJA

It is easy to start California dreaming

in the winter when the holidays are over and the forecast doesn’t promise temperatures over 10 degrees in the next 10 days. These are the times when a lastminute trip to somewhere warmer is the only remedy.

Luckily, San Diego is accessible by one flight from Salt Lake City and as close to Mexico as you can get without crossing the border. So during that cold stretch of January, plans were quickly made, and promises of sunshine awaited.

The locale is a coveted one to visit and live in. Friends from Park City who now live there swear the weather “is always like this.” And “this” means basically perfect. Sunny and warm, but not hot. We picked the right place to escape to!

After our first sunset (apparently also always amazing) and our first reservation at a bar, we were hooked and planning the next trip for later in the winter. The area is brimming with beachy vibes (think boardwalks, surfing and volleyball everywhere you look), and plenty of tempting restaurants and bars offer everything from a happening Little Italy food scene to the seafood and Mexican cuisine you would expect.

While I always get excited by menus and social media previews when making destination dining plans, I was particularly drawn to the list of unique bars to choose from in San Diego, too. And the bars lived up to the hype. Don’t overlook them when making your plans, and make reservations in advance, as many places fill up on the weekend.

DRINK:

There is a reason that Youngblood has been voted one of the world’s 50 best bars: It’s easily one of the best bar experiences we have ever enjoyed. You will need a reservation booked well in advance (available at OpenTable) and 90 minutes to enjoy this experience. After discussing your preferences, a bartender will craft three courses of cocktails for each participant based first on a lighter/refreshing drink; a main, or more alcohol-forward drink; then a dessert drink. Who doesn’t love a Tiki bar to make you feel like you are on vacation? False Idol is an upscale version where you will easily be enticed into an exotic drink or two. But with a drink list this long and interesting, it may take you a while to pick one. We suggest going with the server’s recommendations or choosing a perfectly done classic, like a mai tai. Roma Norte is as much show as it is spirits. A namesake nod to a Mexico City neighborhood, the vibrant bar serves an impressive list of technique-driven and classic cocktails. There is even an extensive selection of mocktails, crafted with ingredients like a house-made nonalcoholic mezcal.

The new-ish hot spot was recently nominated for a James Beard Award, and we won’t be surprised if it wins.

DINE:

The darling of San Diego, Juniper and Ivy is on everyone’s recommended restaurants list for the area (including the Michelin Bib Gourmand). Billed as a Left Coast cookery, the restaurant’s menu is chef-driven and seasonally eclectic. Start with lighter (and local) bites of fish and try to share things so you can get a view of the chef’s range. One secret menu item not to sleep on: the fries. Trust us on this one.

Another must-stop is The Crack Shack. While you can get a healthy chicken-focused dish here, we suggest you come hungry and just go for it. The fried chicken options are hard to resist, and the Don Pastor Fries are not to be missed (yes, we loved the pineapple served on them)! You may not have room, but you should make some for the specialty homemade cookies and decadently delicious seasonal shakes.

Valentina , in Encinitas, immediately feels like a favorite, with an inviting and comfortable space, an intriguing wine list and a shareable Spanish- and Mediterranean-influenced menu. Relax while you nosh on some lighter seafood starters with a more obscure bottle of bubbles that your server has recommended. Don’t skip the octopus or the Basque cheesecake for dessert.

ROMA NORTE FALSE IDOL

YOUNGBLOOD

With a bright and sunny setting, Madi will definitely start your day out right. And even better, there is no reason to fight over whether you want breakfast, brunch or lunch here, since you can order all three, all day long. Along the same lines, you can go healthy and start with an immunity shot or dive right into the mimosa menu. You should work up an appetite with a walk on the boardwalk near Pop Pie Co. in Pacific Beach, where you are going to want to try everything on the menu. With sweet pies and savory pot pies in fun flavors like Green Hog & Cheese, and even a vegan option, you will surely be full, but you can’t stop there. Inside the same space, Stella Jean’s ice cream flavors, like Ube + Pandesal Toffee, are impossible to resist. You can, and should, get the best of both worlds with a Piescream (a decadent combo of apple pie or frangipane with ice cream, whipped cream and more).

No stay in San Diego would be complete without some Mexican food, given the proximity.

Puesto fulfills that craving in epic style. Run by a firstgeneration Mexican American family, Puesto offers an innovative, yet still familiar, menu that rotates and changes as frequently as the chefs come up with new combinations. Similar to any good Mexican restaurant, you need to start with the guacamole, but don’t skip the ceviche! Follow up with the tacos, and of course wash it all down with a margarita.

My favorite was the Hot Sauce: Blanco tequila, pineapple juice, cucumber, fresh lime and habanero.

Everything at Morning Glory is a vibe in the best possible way, from the breakfast dim sum to the incredible glass walls that open to let in the fresh air. The menu — part piece of art, part offering of temptations — is filled with so many choices that it’s hard to narrow them down. From specialty drinks like a strawberry-and-cream hot chocolate to the soufflé pancakes, the food served here will offer a feast for your eyes and stomach.

POP PIE CO.

JUNIPER AND IVY MADI

Point Loma Seafoods is part fish market and part restaurant. Go there for anything and everything you crave when it comes to seafood. From chowders to sushi and tacos to fish sandwiches, it’s all good and you can’t go wrong. They even make their own bread for the sandwiches. Staying somewhere with a kitchen? Grab some seafood to go.

I had one of the best dishes I ate in San Diego here: pollopoblano.mole

For a classic Mexican experience, Casa Guadalajara is a go-to for locals. The tortillas may be the best I have ever had, and they make exceptional chips out of them, too. Like many spots in San Diego, you can sit on the open-air patio and the food will come out quickly. You will be thankful you didn’t have to wait to dig into your meal. Make sure a reservation at Callie is on your list. The food is innovative, with modern twists on Mediterranean fare. It’s hard to go wrong, but one thing not to miss are the crunchy Egyptian carrots with a cashew dukkah and burnt orange-habanero dressing.

DO:

Hike: There are hikes literally in every direction you look in San Diego. Coastal choices offer seaside views, and inland ones are accessible from almost everywhere around. Many are short and sweet, so we tried two one day. The historic Old Point Loma Lighthouse offers an epic view, and in La Jolla you can find tidal pools, caves, sea lions and more near Torrey Pines. At Sunset Cliffs there is only a little bit of walking to be had, but impressive views of the sunset abound.

Bike: We found cheap bikes to rent in Pacific Beach and hit the Oceanside boardwalk area for some seriously entertaining people watching. If you do this later in the day, you can time it to be there for a spectacular sunset. You can also take a short ferry ride from downtown to Coronado and rent bikes to explore the island.

PUESTO

POINT LOMA SEAFOODS

THE CRACK SHACK

Pick up a bag of Goldie DilliciousPops Popcorn for a snack on the plane ride home.

Ride: After you get tired of the biking, stroll over to Belmont Park — an iconic amusement park that has been a part of the scene for 100 years. You can get in, get a thrill ride and get out in a matter of minutes.

Hit up a farmers market: We explored the Little Italy and Hillcrest farmers markets, which happen every Saturday and Sunday (respectively) from 9 a.m. to 2 p.m. Come hungry and take advantage of the many food vendors offering creative drinks and snacks like stuffed hash brown waffles, dumplings and a lot more.

Get botanical: The San Diego Botanic Garden is a lovely way to spend part of the day while you grow your knowledge of plants by exploring 29 themed gardens on a 37-acre oasis and four miles of trails.

The garden boasts the nation’s largest public bamboo collection.

Get cultured: Balboa Park has museums, gardens, a zoo and more, which can easily take you more than a day to see. Because it is condensed into one area, though, you can get to a few of these attractions in one visit.

DISHING RESTAURANT LISTINGS

A GUIDE TO SOME OF THE BEST PLACES TO DINE IN AND AROUND PARK CITY

DOS OLAS

710 BODEGA ON MAIN

Modern-style tapas bar

Open daily 5 p.m. to close | 710 Main St.

435.649.6979 | 710bodegaparkcity.com | @710bodeaga

Tapas are popular for a good reason. They always encourage socializing; the focus is not on a full meal set before you but on the ability to share many tasty plates throughout one dinner. 710 Bodega on Main fills that void for Park City. A summer vacation to Spain inspired restaurateurs Nicholas Smurthwaite and Paola Bello to open this modern-style Spanish tapas bar that mixes traditional plates with new twists. Just steps from Main Street, this lively outpost is a superb choice for a night out, whether that’s a large gathering or an intimate date. The concept is simple: good food, good drinks and great service in a relaxing setting. Favorites include clams, calamari, lamb lollipops, croquettes and the only paella in town. A healthy wine list includes several Spanish wines. The rustic and welcoming vibe is achieved through the use of wood planks and metal adorning the restaurant — it’s both hip and cozy at the same time.

MENU SAMPLING

MEATS AND CHEESES: SELECTION OF JAMÓN SERRANO, LOCAL SALT-SMOKED MEATS, LOCAL AND IMPORTED CHEESES

SPANISH TORTILLA: TRADITIONAL POTATO-AND-ONION OMELET WITH GARLIC AIOLI

GAMBAS AL AJILLO: SAUTÉED TIGER SHRIMP, OLIVE OIL, SHERRY, PAPRIKA, LEMON

PIQUILLO PEPPERS: STUFFED WITH CRAB MEAT, MANCHEGO CHEESE, SAFFRON LOBSTER SAUCE

PATATAS BRAVAS: FRIED POTATOES WITH SPICY ROMESCO SAUCE, AIOLI

ATTICUS

A community-minded coffee shop, teahouse and cafe

Open daily 7 a.m.–6 p.m. | 738 Main St. atticustea.com | @atticusparkcityutah

Part coffee shop, part teahouse, part cafe and even an eclectic gift store, this lower Main Street favorite is a hot spot where you want to hang. Stop in for everything from fresh baked goods to bagels and smoothies alongside hot drinks of your choice. An extensive tea menu may have coffee enthusiasts defecting, especially with the selection of chai and tea lattes. But don’t worry: The selection of espresso drinks — which includes the delicious Mexican Mocha — will give you a chance to branch out from an average cup of joe if you so choose. The locally owned and operated store offers free parking right out front if you need to grab and go. But if time allows, don’t miss browsing the quirky gifts, books, cards and more. Atticus has been a local staple for over 10 years and offers affordable breakfast served until 3 p.m. daily, as well as loose-leaf tea and coffee if you need to stock your at-home supply.

MENU SAMPLING

THE USUAL: OPEN-FACE NOSHMANS NY BAGEL WITH CREAM CHEESE, AVOCADO, FRESH CRACKED PEPPER AND A DRIZZLE OF BALSAMIC GLAZE

TREE OF LIFE SMOOTHIE: KIWI, ORGANIC GREENS, AVOCADO, ORANGE, TOPPED WITH HEMP SEEDS

BOO RADLEY BAR: PEANUT BUTTER CHOCOLATE OAT BARS, MADE IN-HOUSE DAILY

THE FINCH: A CUBANO-STYLE LATTE WITH CINNAMON

MATCHA CHAI LATTE: ALL-ORGANIC CHAI AND MATCHA WITH CHOICE OF MILK, TOPPED WITH A CARDAMOM ROSE GARNISH

GOBLET OF FIRE: ATTICUS’ MOST POPULAR TEA LATTE WITH BLACK CINNAMON SPICED TEA

BANGKOK THAI ON MAIN

Authentic Thai food for more than 27 years

Open daily for lunch and dinner starting at 12 p.m. | 605 Main St. 435.649.8424 | bangkokthaionmain.com | @bangkokthaionmain

For more than 27 years, Bangkok Thai on Main has been offering a finedining Thai experience in the heart of Park City. Bangkok Thai offers a warm yet sophisticated atmosphere to enjoy one of their handcrafted cocktails and sample a new wine from their extensive list. With plenty of vegetarian and gluten-free options on the dinner menu, and the ability to adjust the heat from as mild to as spicy as you like, they make sure everyone will find something they love here. The only problem will be narrowing down what to order. Standard favorites like pad Thai and curries are found alongside more adventurous versions dressed up with lychee and duck. Save room for the homemade sweet coconut sticky rice with mango. Takeout, dine-in and delivery are all available.

MENU SAMPLING

ROASTED DUCK WITH STEAMED BUNS: ROASTED DUCK WITH CRISPY SKIN, CUCUMBER, GREEN ONION AND SWEET SOY SAUCE IN A STEAMED BUN

SOFT-SHELL CRAB WITH PANANG CURRY: BELL PEPPER AND BASIL, PANANG CURRY SAUCE, THAI LIME LEAF, SERVED WITH JASMINE RICE

NORTHERN THAI CURRY NOODLE SOUP WITH BRAISED CHICKEN (KAOSOI): AN INFLUENCE OF BURMESE YELLOW CURRY SOUP WITH EGG

NOODLES AND BRAISED CHICKEN, SERVED WITH FRESH SHALLOTS, LIME, MUSTARD, GREEN PICKLES AND CHILE OIL

THREE-FLAVOR SEA BASS: FRIED SEA BASS WITH THREE-FLAVOR CHILE SAUCE, ON A BED OF ASPARAGUS AND BELL PEPPER, SERVED WITH JASMINE RICE

BUONA VITA RISTORANTE ITALIANO

Family-owned and serving authentic Italian cuisine

Open daily 5 p.m. to close | 804 Main St. 435.649.1336 | buonavitaparkcity.com | @buonavita804

This traditional family-owned and -operated Italian restaurant serves authentic favorites in a cozy, intimate atmosphere. Run by Paola Bello and chef Nicholas Smurthwaite, Buona Vita brings a tradition of fresh Italian cuisine to the heart of Park City. Loyal patrons come for signature dishes, such as the caprese with fresh buffalo mozzarella and the Alla Nona — spicy sausage ravioli reminiscent of a recipe from an Italian grandmother. Of course, the standout of the menu is some of the finest and heartiest pasta dishes in town, with scratch-made sauces. The extensive menu offers something for everyone, from pizzas to glutenfree options. A broad wine list accompanies this homestyle cuisine, and with friendly service, Buona Vita will make you feel like part of the family.

MENU SAMPLING

MUSSELS VAPORETTO: MUSSELS IN A WHITE WINE CREAM SAUCE WITH GARLIC, TOMATOES, PARSLEY, CAPERS, GRILLED BREAD

GNOCCHI AL PESTO: POTATO DUMPLINGS IN BASIL, WALNUT, GARLIC, CREAM AND PARMESAN SAUCE

ALLA CARBONARA: SPAGHETTI, BACON, PEAS, MUSHROOMS, SHALLOTS, PARMESAN CHEESE IN A WHITE WINE CREAM SAUCE

DEL’ORTISS PIZZA: TOMATO SAUCE, MOZZARELLA, ITALIAN SAUSAGE, RED BELL PEPPERS, ONIONS

CHICKEN PRIMAVERA: SAUTÉED CHICKEN OVER SPAGHETTI WITH FRESH VEGETABLES AND GARLIC, TOSSED IN FRESH TOMATO SAUCE

COURCHEVEL BISTRO

The flavors of France, the charm of Main Street

Open to the public Tues.–Sat. 5 to 9 p.m. | 201 Heber Ave.

Named after Park City’s sister city in the French Alps and housed in a historical building on Main Street, Courchevel serves artful French-European cuisine crafted with inventive flair and only the freshest seasonal ingredients from local purveyors.

Executive Chef Clement Gelas has brought the flavors of his home country of France to the heart of Park City. You might imagine that you’re in the northern French Alps rather than the mountains of Utah as you dine on risotto de crozete or braised chicken coq au vin. Courchevel was named one of the “World’s Best New Restaurants for 2020” by CNN Travel. The wine list is equally exceptional, as evidenced by prestigious awards from Wine Spectator for the past four consecutive years. Courchevel is open to the public but also features a membersonly lounge and patio downstairs reserved for Talisker Club members. Stop in to savor Park City life at Courchevel Bistro.

MENU SAMPLING

CAPUTO’S AGED RACLETTE CHESSE: WARM POTATOES, CREMINELLI CHARCUTERIE, PETITE SALAD

BAKED BRIE: PARK CITY CREAMERY BRIE STONE FRUIT MARMALADE, CROSTINI, APPLE

ONION TART: APPLE SALAD, ROCKHILL GRUYÈRE CHEESE

BEEF TARTARE: FRIED EGG YOLK, CORNICHONS, CROSTINI

YELLOW PERCH “FISH AND CHIPS”: HOUSE-MADE FRENCH FRIES, BEER BATTER, BEURRE BLANC

ARCTIC CHAR BOUILLABAISSE: SAFFRON BROTH, PEI MUSSELS, CRAWFISH ÉMULSION, TRADITIONAL VEGETABLES

DON GALLO

Mexico City-style authentic Mexican cuisine

Open daily for lunch and dinner | 412 Main St.

435.602.1179 | dongallopc.com | @dongallopc

If you’re looking for truly authentic Mexican cuisine, look no further than Don Gallo. The team brings a unique perspective to contemporary Mexican cooking in an inviting and city-like setting on Main Street. The origin of the products used focuses on health and sustainability, and almost everything is made in-house, from the tortillas to the salsas. Social responsibility is a big part of the culinary program, so ingredients are sourced locally and seasonally. Don Gallo brings a new, cosmopolitan take on Mexican food in Park City with dishes like the Sopes Pipián — corn sopes topped with chicken in a special pipián sauce — and the Mushroom Tinga, featuring sautéed onions, tomatoes, chipotle chiles and portobello mushrooms. Don’t miss the shrimp specialties, and if you need a pick-me-up, the Come Back to Life cocktail is just what the doctor ordered.

MENU SAMPLING

COCONUT SHRIMP WITH MANGO: CRISPY SHRIMP IN A CRUST OF COCONUT WITH A DELICIOUS MANGO SAUCE

AZTEC SALAD: ROMAINE LETTUCE, TOMATOES, CORN, CRISPY TORTILLA, PANELA CHEESE, SEEDS, CHILE ANCHO AND MUSTARD VINAIGRETTE

SOPA DE TORTILLAS: SHREDDED CHICKEN, AVOCADO, FRESH CHEESE, SOUR CREAM AND TORTILLA STRIPS

BAJA FISH TACOS: TWO CRISPY BATTERED MAHI-MAHI TACOS, CHIPOTLE MAYO AND PICKLED RED CABBAGE IN A FLOUR TORTILLA

DON GALLO VOLCANO: TWO CRUNCHY CORN TOSTADAS, HANDMADE CREAMY AVOCADO, MELTED CHEESE AND BEEF WITH HOUSE-PICKLED RED ONIONS

HARVEST

Keeping it real — awesome food, killer coffee and great people

Open daily 8 a.m.–3 p.m. | 820 Park Ave., Ste. 101 435.604.0463 | harvestparkcity.com | @harvestparkcity

Harvest is all about honest, no-fuss dishes made with local, seasonal ingredients from farmers and artisans they actually know. Everything is made from scratch, with options to suit all dietary preferences. One standout is the gluten-free Salmon Wellness Bowl, featuring quinoa, miso-glazed salmon and edamame — a customer favorite. Or the BLTA on Hawk and Sparrow sourdough is a perfectly balanced sandwich that highlights simple ingredients at their best. Coffee lovers will be happy to know Harvest brews Australianowned Idle Hands Coffee, roasted just down the road, delivering the perfect morning kickstart or afternoon pick-me-up. But the best part of Harvest isn’t just what’s on the plate or in the cup — it’s the experience. From the friendly team to regulars who’ve become friends, Harvest has built something that feels like home, only with better food. Whether dining in or grabbing to go, it’s always worth the visit.

MENU SAMPLING

BUDDHA BOWL OF GOODNESS: BROWN RICE, BUTTERNUT PUMPKIN PUREE, OVEN-ROASTED TOMATOES, FERMENTED CABBAGE, PICKLED ONIONS, HARD-BOILED EGG, HERB RICOTTA, AVOCADO, HERB SALAD, SEEDS AND MISO GINGER DRESSING

NOURISH TOAST: TOASTED SOURDOUGH, ROASTED BEETROOT AND TOMATO, SALSA VERDE, PICKLED ONION, HERB SALAD, AVOCADO, TOPPED WITH SOFT-POACHED EGG AND SMOKED SALMON

AÇAÍ BOWL: FRESH FRUIT, HOUSE-MADE MUESLI, COCONUT AND HONEY

TOASTED PALEO BANANA BREAD: WITH CARAMELIZED BANANA AND HONEYED RICOTTA

Mediterranean | bar | lounge

Open daily for lunch and dinner, Sat. and Sun. brunch | 508 Main St.

435.200.8355 | kaneoonmain.com | @kaneo_pc

Featuring Mediterranean-inspired cuisine for brunch, lunch and dinner, Kaneo celebrates the roots of its namesake region in North Macedonia. Located in the heart of Main Street, Kaneo offers a warm yet sophisticated atmosphere in which to enjoy a handcrafted cocktail, glass of wine or local beer. The restaurant features multiple expansive dining rooms, a bar and lounge and views of the street and surrounding mountains. The culinary team, led by chef Maja Atanasova, creates an innovative menu that includes dozens of options, with vegan- and vegetarian-friendly choices. Indulge in protein bowls for lunch, gyros with house-made tzatziki and hummus, lamb chops, wild game, seafood dishes and baklava served with a modern twist for dessert. As Park City’s newest Mediterranean-influenced dining experience, Kaneo invites guests to taste a flavorful menu along with thoughtfully curated beverages.

MENU SAMPLING

BURRATA: CARAMELIZED PEACH, SHAVED CUCUMBER, PROSCIUTTO, BALSAMIC CHERRY GLAZE

SALMON: BEET PUREE, COUSCOUS, PICKLED FENNEL-BEET SLAW, DILL OIL

LAMB CHOPS: GREEK POTATOES, EGGPLANT, ZA’ATAR CHIMICHURRI

OCTOPUS CARPACCIO: SPANISH OCTOPUS, FRISÉE, LEMON MANDARIN CITRONETTE, DILL, AGED PARMESAN

PORK ROLL: PORK LOIN, GRUYÈRE CHEESE, SPINACH, OYSTER MUSHROOMS, GARLIC MASHED POTATOES, DEMI-GLACE

BAKED WHOLE FISH: LADOLEMONO SAUCE, LEMON HERB POTATOES, CHARRED LEMON

THE NELSON COTTAGE

Elevated dining in a beautifully renovated historical cottage

Open Wed.–Sun. evenings for prix fixe dinners | 651 Park Ave.

435.649.8300 | highwest.com

Tucked away two doors up from High West Saloon, The Nelson Cottage is located in a warmly renovated miners’ cabin. The Nelson Cottage is home to High West Distillery’s unique prix fixe whiskey-paired dinners — a culinary and educational experience that is curated weekly based on seasonally available items as well as special distillery releases that you surely won’t want to miss! The atmosphere is decorated with warm tones, weathered woods and rustic charm, the perfect setting in which to sip whiskey and connect with old friends. Make a reservation today at highwest.com.

MENU SAMPLING

CLAM & HAM: MANILA CLAMS, SPECK WITH CORIANDER BLOSSOM AND CHARRED BREAD

SMOKED DUKE’S MAYO EGG SALAD: TROUT ROE, TOASTED BRIOCHE AND FRESH HERB SALAD

MORTADELLA, FRESH BURRATA: PISTACHIOS AND THEIR OIL WITH FRESH ROCKET

WILD SNAPPER CRUDO: WINTER CITRUS, PICKLED CHILES AND TAPIOCA CHIPS

WHISKEY ONION GRATINÉ: AGED GRUYÈRE AND CRISPY SAGE

WOOD-ROASTED BRANZINO: FENNEL, RADISH, BLOOD ORANGE SALAD AND BURNT HONEY VINAIGRETTE

RED BANJO PIZZA

Established in 1962, Park City’s comfort pizza joint Open daily at 11:30 a.m. | 322 Main St. 435.649.9901 | redbanjoparkcity.com | @redbanjopizza

You know if a restaurant is still in business after more than 60 years, it is obviously offering something people love. As the oldest-running establishment in Park City, Red Banjo offers elevated outdoor dining overlooking Main Street and is not to be missed if you love a good slice. It offers standard pizzas, pasta, subs and salad options, as well as slices for lunch on the run. All the dough is hand-tossed, creating a perfectly balanced crust, and now they offer gluten-free and cauliflower crust options as well. If you want to organize a group outing or do a full buy-out, the restaurant can accommodate up to 90 guests and offers an easy, casual environment with a full bar. A family special can easily and inexpensively feed a family of four, with a pizza, pitcher of soda, large salad and house-made garlic bread. To-go and delivery throughout Park City are offered if you want to enjoy your meal at home.

MENU SAMPLING

SPINACH SALAD: FRESH SPINACH, CROUTONS, SEASONAL FRUIT, ONIONS, BLUE CHEESE CRUMBLES, ONIONS, MUSHROOMS, TOMATOES AND FRESH MOZZARELLA

MEATBALL SUB: MEATBALLS IN HOMEMADE PIZZA SAUCE SMOTHERED IN MELTED MOZZARELLA CHEESE, SERVED ON A GARLIC BUTTER HOAGIE ROLL

RAVIOLI: SERVED WITH HOMEMADE CHUNKY VEGETABLE MARINARA AND GARLIC BREAD

RED BANJO SPECIAL PIZZA: PEPPERONI, SAUSAGE, CANADIAN BACON, GREEN PEPPERS, ONIONS, MUSHROOMS AND BLACK OLIVES

ONTARIO PIZZA: GRILLED CHICKEN, FRESH GARLIC AND ARTICHOKES

SHABU

Freestyle Asian cuisine

Dinner nightly at 5 p.m. | 442 Main St.

For reservations, call 435.645.7253 | Full menu at shabuparkcity.com

Drawing on training from legendary chef Nobu Matsuhisa, chef/co-owner Bob Valaika elevates Asian fusion cuisine at this Main Street mainstay. Each dish showcases the kitchen’s mastery of flavor and technique. Begin your evening by selecting from Utah’s most comprehensive sake collection before diving into crowd favorites like the Blistered Green Beans and the addictive Firecracker Shrimp. While the artisanal sushi commands attention, the hot kitchen delivers equally compelling dishes — notably the miso-glazed cod, featuring buttery fish in sweet-savory sauce alongside wok-kissed vegetables. Since 2004, brothers Bob and Kevin Valaika have balanced their passion for Park City’s outdoor pursuits with their commitment to creating memorable dining experiences. For reservations or curbside pickup, call 435.645.7253.

MENU SAMPLING

BLISTERED GREEN BEANS: IN A SWEET-AND-SPICY MISO SAUCE WITH CHOPPED PEANUTS

MISO-GLAZED COD: SWEET MISO, EGG FOO YUNG AND WOK-SEARED VEGETABLES

FIRECRACKER SHRIMP: TEMPURA, SPICY AIOLI, TOBIKO, GREEN ONION

STEAMED BAO BUNS: CHAR SIU BARBECUE PORK BELLY, SWEET CHILE, ASIAN COLESLAW

SAMURAI SCALLOPS: CRISPY WONTON, SPICY TUNA, SWEET-AND-SPICY MISO BUTTER, AVOCADO, TOBIKO

SASHIMI PINWHEEL: CILANTRO, YUZU SOY, SRIRACHA

TOP OF MAIN BREW PUB

Still misbehaving while serving “Beer With Altitude!”

See website for current hours | 250 Main St. 435.649.0900 | topofmainbrewpub.com | @topofmainbrewery

Unwind and relax at the Top of Main Brew Pub in beautiful Park City. A local favorite, this iconic building was home to Utah’s first ever brewpub, Wasatch Brew Pub. Top of Main Brew Pub serves award-winning beers and has a menu with options to please every taste. Think timeless pub favorites like burgers, beer-battered fish and chips, and mac and cheese alongside more eclectic fare, such as Hefeweizen flash-fried calamari and the Superfood Beet Salad. While the beer selection is unrivaled, the pub also boasts a full wine and liquor menu. Top of Main is also the perfect location for private parties and events, with spaces to suit every need. Don’t miss the weekend brunch, served on Saturdays and Sundays, featuring favorites such as countryfried steak and eggs, huevos rancheros and Brigham’s Brew French Toast, Midday Mimosas, Midday Marys and Nooners.

MENU SAMPLING

BREW PUB NACHOS: CHIPS, JACK AND CHEDDAR, JALAPEÑOS, BLACK OLIVES, REFRIED BEANS, PICO DE GALLO, GUACAMOLE AND SOUR CREAM

COBB SALAD: ROMAINE, BACON, CHERRY TOMATOES, HARD-BOILED EGG, BLUE CHEESE CRUMBLES, AVOCADO, CHOICE OF DRESSING AND CHOICE OF GRILLED CHICKEN BREAST OR BLACKENED ORGANIC TOFU

POKE BOWL: AHI TUNA, AVOCADO, MANGO, CUCUMBER, GREEN ONION, WASABI, RICE, BLACK SESAME SEEDS AND SOY GINGER DRESSING

MAIN STREET TACOS: SERVED WITH SALSA, RICE AND REFRIED BEANS

ALL-AMERICAN BISON BURGER: CAJUN REMOULADE, LETTUCE AND SPICED BEEHIVE CHEDDAR ON A ROSEMARY CIABATTA BUN

YUKI YAMA SUSHI

Authentic Japanese cuisine and sushi bar

Lunch Sat. & Sun. 12–3 p.m., daily dinner and curbside to-go | 586 Main St. 435.649.6293 | yukiyamasushi.com | @yukiyamapc

Looking for a classic sushi restaurant with both traditional and cutting-edge, Japanese-inspired small plates that are perfect for sharing? Yuki Yama is just the place. This Main Street restaurant is a staple for locals, who often dine at the sushi bar, and a treat for visitors in town. Their traditional tatami room is great for a party of up to nine guests; additionally, guests can put themselves in the hands of their talented chefs and ask for an omakase chef’s-choice style of dining that can be paired with an abundance of specialty sakes. If you’re craving something hot, try one of their house-made ramen noodle soups. While Yuki Yama specializes in having a large variety of fresh and exotic fish — like sustainably farmed bluefin tuna and Santa Barbara uni — traditional dishes such as sushi rolls, tempura and house-made gyoza are a great way for less adventurous diners to enjoy Yuki Yama’s diverse menu.

MENU SAMPLING

PORK RAMEN: KUROBUTA PORK BELLY, GREEN ONION, POACHED EGG, KAMABOKO (FISH CAKE), HOUSE-MADE BROTH

SPECIALTY HAND ROLLS: FEATURING NEGI TORO, SHIMA AJI AND MASABA, ALL MADE WITH A VARIETY OF VEGETABLES, SAUCES AND HON WASABI

TORO BATTERA: MINCED BLUEFIN TUNA BELLY, AONORI RICE, GREEN ONION, PICKLED GARLIC, HON WASABI, NIKIRI

WAGYU BEEF TATAKI: WAGYU ZABUTON, SERVED WITH A SIZZLING HIMALAYAN SEA SALT BLOCK WITH CILANTRO RED PEPPER AND CITRUS SOY SAUCES 12-PIECE CHEF’S CHOICE NIGIRI: SEASONAL FISH, HON WASABI AND CHEF’S GARNISH

WHOLE AJI: HORSE MACKEREL SASHIMI, FRIED HEAD AND SKELETON, SEAWEED SALAD, GINGER, GREEN ONION, PONZU

THE 7880 CLUB

Elegance and elevated dining at Stein Eriksen Residences Open Wed.–Sun. 11:30 a.m.–9 p.m. | 6702 Stein Cir.

435.940.6602 | steinres.com/dining/the-7880-club

Feel like you have escaped when you take a quick trip to the 7880 Club. Not only is the sweeping view spectacular, but also the food is its own experience of sophisticated yet comfortable American cuisine. The summer season brings an outdoor dining experience that is complemented by the spectacular mountain backdrop. Enjoy seasonal salads and sandwiches at lunch. Experiment with items like crispy rock shrimp or Utah lamb loin for dinner. At either meal, you will feel like you hit the jackpot with this hidden gem. It’s a great spot for a date night, but hikers who want to stop in at lunch are equally welcome. The wine list offers a comfortably curated selection. Expect everything you’ve come to love about the service and quality of food in the Stein Eriksen Collection.

MENU SAMPLING

CIDER-BRAISED KUROBUTA PORK BELLY: GINGER BUTTERNUT PUREE, APPLE WALNUT MARSALA

ORA KING SALMON COBB SALAD: BIBB LETTUCE, GRILLED CORN, PICKLED RED ONION, BACON, SMOKED BLUE CHEESE, AVOCADO, BABY TOMATO, EGG

CRAB CAKE & CORN PUDDING: FRISÉE, RADICCHIO, HEIRLOOM TOMATO RELISH

GREAT RANGE BISON RIB-EYE: HASSELBACK POTATOES, GRILLED ASPARAGUS, SMOKED BLUE CHEESE, GREEN PEPPERCORN JUS

GRILLED PORTOBELLO STACK: RED PEPPER HUMMUS, SEVILLO TOMATO, ARUGULA PESTO, OLIVE TAPENADE, BALSAMIC

BLACK DIAMOND CHOCOLATE CAKE: DEVIL’S FOOD CAKE, VANILLA BEAN CREAM COCOA FUDGE, HUKAMBI CHOCOLATE SAUCE

CENA AT THE CHATEAUX DEER VALLEY

Casual Italian restaurant with a Mediterranean flair

Breakfast, lunch and dinner | 7815 Royal St. E.

435.940.2200 | the-chateaux.com/dining

Located in the heart of beautiful Deer Valley, this hidden gem has been serving up award-winning Italian cuisine for nearly a decade. Enjoy fresh, seasonal entrées, impeccable service and alpine scenery framed through expansive floor-to-ceiling windows or choose to dine on the outdoor patio surrounded by wildflowers. The family-friendly ristorante offers a sensational selection of authentic Italian dishes and delectable favorites, while the newly renovated lounge lends itself to lively après gatherings or lunchtime pints and pizza. Cena is open seasonally for breakfast, lunch and dinner.

MENU SAMPLING

WILD BOAR CHILI: FONTINA, SCALLIONS

MARGHERITA PIZZETTA: ROASTED TOMATOES, BASIL PESTO, MOZZARELLA CHEESE

BUCATINI & PANCETTA: PECORINO ROMANO, TOMATO CONSERVA

VEAL BOLOGNESE & TAGLIATELLE: BLISTERED TOMATOES, MANCHEGO CHEESE

BONE-IN SHORT RIB & CREAMY POLENTA: BRUSSELS SPROUTS, GREMOLATA

SPUMONI PISTACHIO ICE CREAM: AMARENA CHERRY SEMIFREDDO, CHERRY GASTRIQUE, COCOA MERINGUES

Breakfast, lunch and takeout items

Open daily 8 a.m.–3:30 p.m. | 1375 Deer Valley Dr. 435.615.2400 | deervalley.com/deervalleycafe

If you have a midsummer craving for the delicious cuisine that Deer Valley is known for, Deer Valley Café is the place — with scenic outdoor deck dining and mountain views. You’ll find many of the resort’s famous specialties, from its turkey chili to assorted jumbo cookies and more. Open for breakfast, lunch and takeout, with online ordering available, this convenient spot in the Snow Park area can make your day. Start with freshly brewed coffee or espresso and a hearty breakfast wrap.

Come midday, seek out a soup or salad made with local seasonal ingredients or specialty sandwiches. Be sure to save room for a standout sweet treat. If you feel like eating at home, explore the family carry-out menu or the selection of gourmet grocery items. Beer and wine are available for those who are dining in.

MENU SAMPLING

BREAKFAST BURRITO: SCRAMBLED EGGS, CHORIZO, BREAKFAST POTATOES, TOMATO SALSA, PEPPER JACK CHEESE

AVOCADO TOAST: WHEATBERRY TOAST, SMASHED AVOCADO, CHERRY TOMATOES, BASIL, FETA, TOASTED HAZELNUTS, ARUGULA, AGED BALSAMIC GLAZE

DVBLT: WHEATBERRY TOAST, MAPLE PEPPER BACON, MIXED GREENS, VINE-RIPENED TOMATO, TARRAGON AIOLI

TURKEY PANINI: SMOKED TURKEY, TARRAGON AIOLI, OLIVE PEPPER TAPENADE, PROVOLONE, SPINACH

GLITRETIND AT STEIN ERIKSEN LODGE

Five-star dining in a warm, intimate setting with mountain views

Breakfast, après, Sunday brunch, dinner | 7700 Stein Way

435.645.6455 | steinlodge.com/dining

Five-star, award-winning dining awaits guests at Glitretind Restaurant, where a warm, luxurious environment is framed by stunning views of Deer Valley Resort. Dine in the fresh mountain air on the outdoor deck, or make that special occasion memorable in an Alpen globe. The menu focuses on fresh, seasonal, locally sourced and sustainable ingredients for chef Zane Holmquist’s award-winning dishes. The knowledgeable sommeliers are available to assist with selecting the perfect pairing from the wine cellar, boasting 2,100 global varietals and over 20,000 bottles of wine on site. Sundays bring the famous Sunday Brunch beginning at 11 a.m.

MENU SAMPLING

PACIFIC BLACK COD: IVORY LENTIL DAHL, SAFFRON, ONION JAM

BADGER FLAME BEETS & CARROTS: BLACK SALSA, HEIRLOOM CORN CRISP, COTIJA

STEIN’S BURGER: 8-OUNCE ANGUS BURGER, AGED WHITE CHEDDAR, CRISPY FRIED ONIONS, ON A SHEEPHERDER ROLL

POULET ROUGE CHICKEN: PERSIAN KOFTA, SWEET POTATO, GARLIC-SUMAC LABNEH, POMEGRANATE

ROCKY MOUNTAIN ELK TENDERLOIN: UTAH FUNERAL POTATO, SPINACH, CRISPY SHALLOT, TRUFFLE JUS

STICKY TOFFEE PUDDING: BROWN SUGAR DATE CAKE, HOT TOFFEE SAUCE, CARAMEL TUILE, VANILLA ICE CREAM

LA STELLINA

Simple, fresh ingredients and sophisticated, Italian-inspired flavors

Open evenings for dinner | 2300 Deer Valley Dr. E.

435.940.5700 | srdvdining.com

You’ll find La Stellina nestled at the base of Deer Valley. Once inside the kitchen, you’ll see mozzarella that is hand-pulled to perfection as a copper-tiled pizza oven soars above 500°F to achieve the right temperature for classic, crispy pies. A passionate team of chefs kneads pizza dough using timeless Italian techniques, inspired by local culinary star Matt Harris’ one-on-one training with Italian cesarine — home cooks who teach from the comfort of their own family kitchens. Simple, fresh ingredients translate into sophisticated flavors at this innovative Italian restaurant, where retro-inspired elegance meets family flair. Mosaic floors and stylish black-and-white prints evoke the streets of Italy, reminding diners of a time when vintage Vespas transported glamorous starlets to dinner. Locally sourced produce combines with authentic Italian meats, cheeses and pastas to create dishes that appeal to every palate.

MENU SAMPLING

TORTELLINI: SPINACH, PARMESAN, BLACK PEPPER, BROCCOLI RABE

LOCAL BURRATA & PEACHES PANZANELLA: FOCACCIA, CHILE, MINT, AGED BALSAMIC

FETTUCCINE AL VONGOLE: LITTLE NECK CLAMS, WHITE WINE, RED PEPPER, GARLIC

SEA BASS ACQUA PAZZA: SLOW-SIMMERED BASS, TOMATOES, FENNEL, OLIVES, CURED LEMON

HEIRLOOM TOMATOES: FRESH MOZZARELLA, HEIRLOOM TOMATOES, GARLIC PUREE, OREGANO

ARUGULA: RICOTTA, SQUASH BLOSSOMS, ZUCCHINI, PARMESAN

RIME AT THE ST. REGIS DEER VALLEY

A seafood-forward menu that marries the sea with prime-cut steaks and chops

Open daily for breakfast, dinner and private events

435.940.5760 | srdvdining.com | 2300 Deer Valley Dr. E.

Enjoy traditional American cuisine as inviting as the mountainside views of the Deer Valley Resort. The restaurant features a menu conceptualized by local chef Matthew Harris and won the 2023 and 2025 Best Restaurant award from Salt Lake Magazine. RIME presents a seasonally inspired menu built on sustainably caught seafood and locally sourced meats and produce arriving fresh each morning. As a recipient of Wine Spectator’s Best of Award of Excellence, RIME’s Wine Vault offers the perfect vintage to accompany your meal. With RIME’s vast wine collection of over 1,200 unique labels and more than 10,000 bottles, choosing is the real challenge; otherwise, allow the sommelier to make a pairing suggestion for you. From group celebrations to a private dining experience at the chef’s table, RIME will deliver an exceptional dining experience complete with the renowned hospitality of The St. Regis Deer Valley.

MENU SAMPLING

WHITE ASPARAGUS SOUP: LEEKS, CRÈME FRAICHE, SOURDOUGH, OLIVES

BRAISED SASSAFRAS PORK BELLY: CARROT BBQ, PICKLED MUSHROOMS, RADISHES

GRILLED EGGPLANT: SPRING PEA PUREE, PINE NUTS, PARSLEY, LEMON, ORANGE

ROASTED CAMPBELL RIVER SALMON: RICE, PIGEON PEAS, SAZON SPICE, COCONUT TAMARI BUTTER

ALASKAN HALIBUT: SPRING PEAS, MOREL MUSHROOMS, CARROT LIME DRESSING

ROYAL STREET CAFÉ

Contemporary American cuisine

Open daily for lunch, 11:30 a.m.–3:30 p.m. | 7600 Royal St.

435.645.6632 | deervalley.com/royalstreetcafe

Located mid-mountain at Silver Lake Lodge, Royal Street Café offers creative American and international cuisine in a contemporary lodge setting with scenic deck dining. You will find something to please almost every palate here. Menu options at this lively slope-side spot feature creative appetizers, delectable sandwiches, Deer Valley’s Turkey Chili, fresh salads and specialty entrées. Favorites include sticky finger brisket fries, the Nashville fried chicken sandwich and the noodle salad. Try to save room for desserts, which are all house-made and all delicious. Deer Valley Creamery’s refreshing ice cream is available by the scoop or as a sky-high milkshake topped with delectable treats. An assortment of fine wine, beer and cocktails is offered as well as a children’s menu and takeout options. Table service is provided on the outdoor decks at the restaurant, weather permitting.

MENU SAMPLING

POKE MINI TACOS: AHI TUNA, PINEAPPLE SALSA, CHIMICHURRI PESTO, POKE SAUCE, HONEY GOCHUJANG SAUCE, WONTON TACO SHELLS STICKY FINGERS BRISKET FRIES: QUESO, GUAJILLO CHILE SAUCE, TOMATO, PICKLED ONIONS, JALAPEÑO, CORN, CILANTRO, HOUSEMADE RANCH, WAFFLE FRIES

NOODLE SALAD: RICE NOODLES, CARROT, DAIKON, CUCUMBER, MANGO, GOLDEN BEETS, FRESNO CHILES, HERBS, TOGARASHI CASHEWS, YUZU DRESSING NASHVILLE FRIED CHICKEN SANDWICH: (CHOICE OF HOT, MILD OR PLAIN) BUTTERMILK-BATTERED CHICKEN, CITRUS SLAW, SIGNATURE NASHVILLE SEASONING, MUSTARD PICKLES, HAWAIIAN BUN

DEELICIOUS CAFÉ & BAKERY

Coffee, breakfast, lunch, take-home meals, party platters, chef-prepared meals

Mon.–Fri. 7:30 a.m.–4 p.m. | 6440 N. Business Park Loop Rd., Ste. Q 435.731.7911 | deeliciousparkcity.com/deelicious-cafe

In addition to event catering services, Deelicious Café & Bakery offers breakfast, lunch and express meals for dinner. Start your day with a selection of coffee and teas, a made-to-order burrito, avocado toast or a PC Granola blueberry parfait.

The new “micro bakery” offers a selection of sweets, bread and bagels. For lunch, you can pick up daily fresh-made soups and salads, hot or cold made-to-order sandwiches, hot vegetable sides or meals to go. Don’t miss an opportunity to order one of the daily special hot sandwiches; all of them come with your choice of sides (we can’t resist the garlic rosemary tater tots). You can get any sandwich as a panini or a wrap as well. The take-and-bake express meals are a steal, and when you grab one to go, your evening just got a lot easier. Be sure to check the weekly menus online and order in advance if you’re in a hurry.

MENU SAMPLING

SPICE-ROASTED SWEET POTATO & FARM EGG BURRITO: BLACK BEANS, ROASTED POBLANOS, EGGS, HOUSE-MADE PICO DE GALLO, CHEESE AVOCADO TOAST: CREAMY SMASHED LEMON AVOCADO, WATERMELON RADISH, PANTALA DUKKAH, LEMON-INFUSED OLIVE OIL DRIZZLE, BABY

WILD ARUGULA, YOUR CHOICE OF TOASTED SOURDOUGH OR TOASTED FOCACCIA

ROASTED BEET & GOAT CHEESE SALAD: APRICOT-ROASTED BEETS, BABY ARUGULA, CREAMY GOAT CHEESE, CANDIED PECANS, SWEET ORANGE SUPREMES, CITRUS VINAIGRETTE

CHICKEN POT PIE HAND PIE: ROASTED CHICKEN BREAST, VEGETABLES, HOUSE CHICKEN STOCK GRAVY, WRAPPED IN A FLAKY PASTRY CRUST

ESTE PIZZA

New York-style pizza, stromboli, Italian desserts and vegan options Open daily for lunch and dinner | 1781 Sidewinder Dr. 435.731.8970 | estepizzaco.com | @estepizzapc

This well-known pizzeria from Salt Lake City brings its family-friendly, casual dining to Park City. With big New York-style slices made from fresh, high-quality ingredients, Este keeps customers coming back for more. Here, you’ll find salads, make-your-own pizzas, calzones, stromboli and even vegan buffalo wings (served with vegan ranch dressing, too). Este’s menu aims to please any type of eater. For meat lovers, The Ol’ Vortman comes piled high with pepperoni, ham, sausage and homemade meatballs. Or go vegetarian with The Green 4: spinach, tomatoes, red onions and garlic. Vegans won’t be left out, as Este offers five varieties of pies just for them. Don’t miss the breaded and baked ravioli to start or the zeppole (Italian doughnuts) to finish. Eat in or take out, or try the take-and-bake pizzas. Either way, you’ll be satisfied with well-made food prepared by locals who know how to do it right.

MENU SAMPLING

BREADED CHEESE RAVIOLI: BREADED POCKETS OF A BLEND OF FOUR CHEESES, BAKED TO A GOLDEN BROWN, SERVED WITH HOMEMADE

MARINARA SAUCE

ESTE SALAD: FRESH SPRING MIX, RED ONIONS, GREEN PEPPERS, TOMATOES, BLACK OLIVES, SUNFLOWER SEEDS AND GOLDEN RAISINS

BBQ CHICKEN PIZZA: SPECIAL BARBECUE PIZZA SAUCE TOPPED WITH CHICKEN AND RED ONIONS

TERRA PIZZA: MUSHROOMS, ONIONS, BLACK AND GREEN OLIVES, GREEN PEPPERS, TOMATOES, SPINACH, BROCCOLI AND FRESH GARLIC

ZEPPOLE: A TRADITIONAL ITALIAN DOUGHNUT, DUSTED WITH CINNAMON AND SUGAR AND SERVED WITH A SIDE OF AGAVE NECTAR

FRESHIE’S LOBSTER CO.

Cafe and food truck serving fresh Maine lobster

Open daily 11 a.m.–8 p.m. | 1915 Prospector Ave.

435.631.9861 | freshieslobsterco.com | @freshieslobster

Awarded “World’s Best Lobster Roll” by Down East magazine in 2017, Freshie’s Lobster gives locals and tourists their “lobstah” fix in the mountains. At Freshie’s Lobster, you’ll find traditional Maine lobster rolls and New England fare, such as chowder, salads, pies, sandwiches and more. Owner Lorin Macri knows the business. Raised in New England, she grew up loving lobster and all that goes along with it. With a mantra of “Shore to door in 24,” they’re delivering a taste of home to customers who grew up in the Northeast inside this nautical-themed casual eatery (also located in Boise, Salt Lake City and for catering events with a food truck). Be sure to try another taste of Maine: the delicious blueberry pie and the restaurant’s Maine sarsaparilla root soda.

MENU SAMPLING

LOBSTER ROLL: FRESH MAINE LOBSTER, NEW ENGLAND-STYLE BUN, BUTTER, SEASONING

CRAB ROLL: JONAH CRAB, GARLIC AIOLI, BROWN BUTTER, LEMON, CHIVES

BBQ CHICKEN SANDWICH: TRAEGER-SMOKED BBQ CHICKEN, SLAW, CIABATTA

LOBSTER SLIDERS: FRESH MAINE LOBSTER, LOCAL SLIDER BUN, BROWN BUTTER, CHIVES

CRAB CAESAR SALAD: JONAH CRAB, ROMAINE, TOMATOES, GUACAMOLE, SPICY PEPPERS, CAESAR DRESSING

CLAM CHOWDER: NEW ENGLAND STYLE WITH CREAM, CLAMS, POTATOES, CHIVES, OYSTER CRACKERS

FUEGO BISTRO & PIZZERIA

Wood-fired pizzeria and Italian bistro with full bar Open for lunch and dinner | 2001 Sidewinder Dr. 435.645.8646 | fuegopizzeria.com | @fuegobistropizza

There’s a reason why Fuego is Park City’s favorite neighborhood Italian bistro. The restaurant offers lunch and dinner featuring incredible wood-fired pizza, fresh salads, sandwiches, renowned pastas and entrées. With affordable prices and a family-friendly atmosphere, this is the place to go for any occasion. A lunch for large groups, an evening out with the kids or even date night are all good reasons to choose this pizzeria and Italian bistro. Make sure to select one of their many pizzas, cooked perfectly crispy in a wood-fired oven. The Wasatch — with a honey-tomato-chipotle sauce, mozzarella, pancetta, pineapple and cilantro — is a favorite. With a long list of sandwiches and salads, a full bar and a great wine selection, there is something for everyone — plus the added bonus of free parking. Fuego has been locally owned and operated for the last 18 years.

MENU SAMPLING

SAUTÉED BLUE MUSSELS: VINO, GARLIC, TOMATOES AND A TOUCH OF ONION AND BASIL

SICILIAN STEAK & ARUGULA SALAD: TENDERLOIN MEDALLIONS ATOP FRESH ARUGULA TOSSED IN OLIVE OIL, SALT AND PEPPER, SHAVED

ASIAGO CHEESE AND A SQUEEZE OF LEMON

MEATBALL SANDWICH: HOMEMADE MEATBALLS, PEPPERONI AND MELTED MOZZARELLA ON A CIABATTA ROLL

POLLO POMPEII: LIGHTLY BREADED CHICKEN SAUTÉED WITH SUN-DRIED TOMATOES, CREAM, PARMESAN, SPINACH, MUSHROOMS, SIDE OF PASTA CHICKEN PICCATA: BREADED WHITE MEAT CHICKEN, DICED TOMATOES WITH A LEMON-CAPER SAUCE

GRUB STEAK RESTAURANT

Classic Western steakhouse

Open nightly at 5 | 2093 Sidewinder Dr. 435.649.8060 | grubsteakparkcity.com | @grubsteakparkcity

Walk into Grub Steak Restaurant and you’re transported back to the Wild West. From the rustic décor to the delicious food, Grub Steak has remained a favorite tradition in Park City for over 40 years. The head chef, Brian Moody, is the longest-tenured chef in the state of Utah. He has delighted guests from around the world with his masterful cooking. With the smell of meat grilling in the air and the alluring fireplace, Grub Steak invites you to sit back and relax over a specialty cocktail from the fullservice bar while you wait on your meal. There is perfectly paired live music on Friday and Saturday nights and holidays. The dinner menu features fine cuts of beef, fresh seafood, game, pork and chicken dishes. Whatever you do, don’t miss dessert. Grub Steak is famous for its bread pudding, served with a High West bourbon caramel sauce that is out of this world.

MENU SAMPLING

JUMBO ARTICHOKE: GRILLED AND SERVED WITH LEMON CAPER AIOLI AND DRAWN BUTTER

TOMAHAWK RIB-EYE: 2-INCH-THICK CERTIFIED BEEF RIB-EYE ON AN OVERSIZED BONE WEIGHING 40 OUNCES, CHARBROILED TO PERFECTION

CERTIFIED ANGUS PRIME RIB: SLOW ROASTED FOR 18 HOURS

ELK SIRLOIN: FARM-RAISED NEW ZEALAND ELK SIRLOIN, POACHED PEACH AND SIDE OF LINGONBERRY PRESERVE

DECADENCE CAKE: RICH CHOCOLATE CAKE, ICED WITH CHOCOLATE GANACHE, SERVED WITH RASPBERRY PUREE

$60 SUMMER SPECIAL: DINNER FOR 2 INCLUDING TWO STARTERS, TWO SIDES AND TWO ENTRÉES, SERVED WITH WARM ROLLS AND BUTTER

LUNA’S KITCHEN

Nourish your body, energize your soul. Open Mon.–Sat. at 9 a.m. | 1400 Snow Creek Dr., Ste. L

435.731.8383 | lunaskitchenparkcity.com | @lunaskitchenparkcity

Luna’s Kitchen is Park City’s go-to spot for health-conscious meals, perfect for locals and visitors alike. Whether you’re hitting the trails or exploring the town, Luna’s has a wide range of delicious options, from smoothies and fresh juices to hearty salads, savory flatbreads, family-style take-home meals and delightful baked goods. With a fully gluten-free kitchen catering to various dietary needs, the owner is committed to creating clean, flavorful foods everyone can enjoy. Planning a gathering? Luna’s offers catering services, and for holiday feasts, let the Luna’s team take the stress out of your celebration. Stop by today and enjoy Luna’s fresh, laid-back vibe!

MENU SAMPLING

CURRIED BUTTERNUT SQUASH BISQUE: LOCAL BUTTERNUT SQUASH, BLENDED WITH COCONUT MILK AND SPICES

BLACK BEAN BURGER: HOUSE-MADE BLACK BEAN BURGER, ROMAINE, SPROUTS, TOMATO, PICKLED ONION, ORANGE-CUMIN VINAIGRETTE DRIZZLE

HARVEST COBB: MIXED GREENS, HERB-MARINATED CHICKEN BREAST, BACON, BEET-PICKLED EGG, LOCAL GOAT FETA, ROASTED BUTTERNUT

SQUASH, GREEN APPLE, HOUSE BALSAMIC VINAIGRETTE

CHICKEN CAESAR WRAP: CRISP ROMAINE, HERB-MARINATED CHICKEN BREAST, HOUSE CAESAR DRESSING AND A FRESH SQUEEZE OF LEMON, IN A HOUSE-MADE WRAP

MACK’S FINEST GELATO

Small-batch gelato made with love

Tues.–Sat. 12–9 p.m., Sun. 9 a.m.–5 p.m. | 1890 Bonanza Drive, Ste. 117

macksfinest.com | @macks_finest

Mack’s Finest Gelato delivers an authentic taste of Italy, crafted with fresh, highquality ingredients and traditional methods. Made with milk instead of cream, gelato has a lower fat content and a dense, velvety texture that allows each flavor to shine. Owner and Park City local Mack Tilling has spent nearly two decades studying the science and mastering the art of gelato, learning from renowned “maestros” across Italy and Europe. Alongside beloved classics like Sicilian Pistachio and Hazelnut Crunch, Mack creates inventive flavors such as the Alta Ski Bum — a blend of peanut butter, banana, and honey — and Biscoff Cookie with cookie chunks and a creamy finish. Vegan options rotate weekly and often feature seasonal local fruits. Every small batch is tested and refined in collaboration with the community, making each scoop a reflection of passion and precision.

MENU SAMPLING

MANGO-TAJIN SORBET: BRIGHT, BOLD MANGO WITH A CHILE TWIST

COCONUT SORBET: CREAMY COCONUT WITH A COOL, TROPICAL FINISH

DUTCH BUTTER CAKE: DECADENT BUTTER CAKE MEETS VELVETY GELATO

HAZELNUT CRUNCH: CREAMY ROASTED HAZELNUT WITH A CRISPY CRUNCH

AFFOGATO: SCOOP OF PLAIN GELATO SERVED WITH A SHOT OF ESPRESSO

COFFEE DRINKS AND BAKED GOODS

PARK CITY ROADHOUSE GRILL

Delicious craft cocktails and a traditional and eclectic menu

See website for current hours | 1900 Park Ave.

435.649.9868 | parkcityroadhouse.com | @pcroadhouse

If you’re looking for a favorite restaurant where locals and out-of-town guests like to gather over a great meal and tasty beverage, look no further! Park City Roadhouse Grill, located at the Gateway to Park City, is once again locally owned and offers an encompassing menu for breakfast, lunch and dinner. It also features craft cocktails highlighting local spirits, an award-winning selection of local beers, eclectic dishes and traditional Park City Roadhouse favorites served in a warm, friendly environment. The company remains firmly dedicated to its goal of supporting a healthy and sustainable community by procuring fresh, local ingredients and supporting local vendors whenever possible. The restaurant can accommodate large groups, has seasonal patio dining (dogs welcome!) and free on-site parking. Park City Roadhouse Grill is a family-friendly restaurant, offering a kids’ menu and a variety of juices and sodas.

MENU SAMPLING

LEGENDARY ROADHOUSE BUFFALO WINGS: SERVED WITH BLUE CHEESE, CARROTS AND CELERY

AHI SPRING ROLL SALAD: ORCA BAY YELLOWFIN TUNA SPRING ROLLS, FLASH-FRIED AND SERVED WITH ARUGULA, GINGER AND WASABI AIOLI

FISH AND CHIPS: BEER-BATTERED ALASKAN COD, SERVED WITH YOUR CHOICE OF TOTS OR CLASSIC WEDGE FRIES

BACON-TOPPED MEATLOAF: NIMAN RANCH GROUND CHUCK, DAILY’S BACON, MASHED POTATOES, SAUTÉED ASPARAGUS, ONION STRAWS AND MUSHROOM GRAVY

ROADHOUSE BOURBON BURGER: CLASSIC BURGER TOPPED WITH CHEDDAR AND BOURBON-GARLIC CARAMELIZED ONIONS

RUTH’S CHRIS STEAK HOUSE

Classic steakhouse in a welcoming setting

Open daily for dinner 5–9 p.m. | 2001 Park Ave.

435.940.5070 | @ruthschrispc

The mission at Ruth’s Chris is simple: Offer perfect steaks, warm hospitality and good times. The restaurant chain prides itself on consistently delivering an exceptional dining experience by offering premium steaks, a rigorously trained staff and so much more. Nestled inside Hotel Park City, with views of the surrounding Wasatch Mountains, the atmosphere is sophisticated yet warm and comfortable. The menu showcases a diverse selection of succulent U.S. prime steaks, broiled to perfection and served sizzling along with gourmet seafood dishes and New Orleans-style appetizers. Sit back and relax while a wizard of a bartender gets you started with a drink, and then try to narrow down the list of steakhouse favorites you want to try. There are plenty of options for those looking for seafood instead, but the sides are all classics, so you can’t go wrong. Be sure to ask about house favorites if you need some advice.

MENU SAMPLING

CRAB STACK: COLOSSAL BLUE CRAB PEAKS ATOP A MILD MEDLEY OF AVOCADO AND MANGO, COMBINING SWEET AND SAVORY FLAVORS

RUTH’S CHOP SALAD: JULIENNED ICEBERG LETTUCE, BABY SPINACH, RADICCHIO, RED ONIONS, MUSHROOMS, GREEN OLIVES, BACON, EGGS,

HEARTS OF PALM, CROUTONS, BLUE CHEESE, LEMON BASIL DRESSING, CRISPY ONIONS

TOMAHAWK RIB-EYE: USDA PRIME BONE-IN 40-OUNCE RIB-EYE, WELL-MARBLED FOR PEAK FLAVOR

ASIAN BARBECUE KING SALMON: NEW ZEALAND KING SALMON WITH AN ASIAN BARBECUE MARINADE, FINISHED WITH A HONEY GINGER

SAUCE OVER SAUTÉED VEGETABLES

TUPELO PARK CITY

Globally inspired with a Southern accent

Dinner nightly 5:30–close | 1500 Kearns Blvd.

435.292.0888 | tupeloparkcity.com | @tupeloparkcity

2025 James Beard Awards Best Chef Nominee Tupelo Park City delivers an elevated dining experience in a beautifully remodeled space, complete with a charming outdoor patio and convenient complimentary off-street parking. The thoughtfully crafted menu is the culmination of chef/owner Matthew Harris’ decades of culinary expertise and his deep-rooted passion for connecting with local producers around the globe — all infused with a touch of his Southern heritage. From fresh Idaho trout to heirloom grains, every ingredient is carefully selected to create an enlightening and memorable experience. Each dish is perfectly complemented by a selection from the award-winning wine list and expertly curated craft cocktail menu.

MENU SAMPLING

BUTTERMILK BISCUITS: HONEY BUTTER

DEVILED EGGS: CRÈME FRAICHE, CRISPY COUNTRY HAM, CHIVES

CRISPY BLUE CRAB FRITTERS: HOUSE PICKLES, FRESNO CHILE, HOT SAUCE BUTTER

LOCAL ROASTED BEETS: PICKLED PEACHES, GOAT CHEESE, MINT

TUPELO FRIED CHICKEN: SUMMER CORN, BREAD AND BUTTER PICKLES, HOUSE HOT SAUCE

BEEF & BARLEY: MISHIMA FARM SIRLOIN, SWISS CHARD, HEIRLOOM TOMATOES, GARLIC PUREE, BARLEY RISOTTO

APRÈS PENDRY

Lively contemporary slope-side lounge, dining and libations

Daily lunch, après and dinner | 2417 West High Mountain Rd.

435.800.1990 | pendry.com/park-city/dining | @pendryparkcity

Step into the light, bright energy of spring at Après Pendry — a stylish slope-side lounge where mountain days transition effortlessly into laid-back afternoons and lively evenings. With cozy sofas, indoor-outdoor seating and a sleek bar that buzzes with conversation, it’s the perfect place to refresh and reconnect. The spring menu leans light and vibrant, with seasonal highlights like the signature spring platter, a melon and burrata salad and quinoa kale bowls that are as fresh as the mountain air.

Pair it all with creative cocktails, crisp rosé or fresh-pressed juice spritzes for an elevated après moment. Whether you’re stopping in for a quick pick-me-up or settling in for a long lunch, the vibe is welcoming, the views are unbeatable and the flavors are always on point.

MENU SAMPLING

APRÈS SPRING PLATTER: BABA GHANOUSH, OLIVES, ARTICHOKES, SWEET PEPPERS, RADISHES, CARROTS, CUCUMBERS

MELON AND BURRATA: SUGAR SNAP PEAS, LEMON YOGURT

QUINOA AND KALE SALAD: SUMMER CORN, RED ONIONS, BABY HEIRLOOM TOMATOES, BLACK BEANS, EDAMAME, FRENCH FETA, CITRUS

VINAIGRETTE

AHI TUNA POKE BOWL: SHOYU, SESAME, AVOCADO, EDAMAME, GREEN ONION, CUCUMBER

WASATCH BURGER: AGED CHEDDAR, BUTTER LETTUCE, TOMATO, SPECIAL SAUCE, BRIOCHE BUN, CHOICE OF SIDE SALAD OR FRENCH FRIES

BIG DADDY’S PIZZA

Family-run pizzeria serving the biggest pizza in town

Open daily | 1612 W. Ute Blvd., Ste. 111, Kimball Plaza

435.649.1591 | bigdaddyspizzapc.com | @bigdaddyspizzaparkcity

This family-run, classic pizzeria serves New York-style pizza, and it is the biggest pizza in the Wasatch Back. Over 2 feet in diameter and beginning with a whopping 3 pounds of dough, the pizza is then loaded with about 4 pounds of cheese and other toppings. The Grand Daddy, in fact, hardly fits out the front door! Locals and visitors flock to this fast-casual spot for fresh flavors and come back for the stellar customer service. The dough and sauces are made in-house, and even the cheese is shredded and vegetables are chopped on-site. Favorites include the Nasty Boy (meat pizza with a choice of two vegetables) and the Pesto Chicken (chicken, tomato, mushroom). Don’t forget to ask about delivery. Smaller pies and slices are also available, alongside gluten- and dairy-free choices and new pasta options. Even the crust is customizable — hand-tossed, thin and thick are on the menu.

MENU SAMPLING

GARDEN SALAD: MIXED GREENS, BLACK OLIVES, GREEN PEPPERS, ONION, FRESH TOMATOES, CROUTONS, MOZZARELLA CHEESE

PARK CITY PIZZA: SAUSAGE, MUSHROOMS, BLACK OLIVES AND RED ONIONS

DADDY’S SHRIMP PIZZA: SECRET GARLIC SAUCE, SHRIMP, FETA CHEESE AND ARTICHOKE HEARTS

FRANK’S BUFFALO CHICKEN PIZZA: FRANK’S HOT SAUCE AND CHOPPED CHICKEN, TOPPED WITH LOTS OF MOZZARELLA

BREAD BITES: CHOICE OF PARMESAN, CINNAMON STREUSEL OR RASPBERRY WHITE CHOCOLATE

XL FAMILY DEAL: 18-INCH TWO-TOPPING PIE WITH PARMESAN BITES AND A 2-LITER SODA

DOS OLAS CANTINA

Mexican and Californian coastal-inspired cantina and cuisine

Dinner Wed.–Sun. starting June 18 | 2417 West High Mountain Rd.

435.513.7198 | dosolaspc.com | @dosolaspc

Turn up the flavor. Turn up the vibe. Dos Olas is where bold bites, bright cocktails and nonstop energy come together right in the heart of Canyons Village. Inspired by traditional Mexican cooking with a fresh California twist, this lively cantina is made for all-day flavor and après fun. From family-style plates perfect for sharing to street taco cravings and signature margaritas, the menu is built for gathering and good times. Whether you’re diving into a snack spread with friends or sipping tequila under the mountain sun, Dos Olas brings the heat — and the heart — to every moment. Located in Canyons Village at Pendry Plaza.

MENU SAMPLING

YUCATAN PLATTER: CITRUS GUACAMOLE, LÒS PICKLES, WARM QUESO, CRUDITÉS, CHIPS

AVOCADO SHRIMP ENSALADA: GRILLED SHRIMP, MIXED GREENS, AVOCADO, TOMATOES, QUESO FRESCO, RADISH, CILANTRO-LIME DRESSING

TORTILLA SOUP: PULLED CHICKEN, ONIONS, AVOCADO, CREMA, TORTILLA STRIPS

PESCADO A LA BRASA: WHITE FISH, SALSA VERDE, ANCHO ADOBO, GRILLED LIME, FRESH HERBS

COCHINITA TACOS: SLOW-ROASTED PORK IN ACHIOTE PASTE, XNIPEC SALSA, PICKLED RED ONION, CILANTRO

FLAN: ORANGE BLOSSOM CUSTARD, FRESH BERRIES

DRAFTS BURGER BAR

Burgers and milkshakes with a gourmet twist

Lunch and dinner; hours vary by season | 3000 Canyons Resort Dr. 435.655.2270 | DraftsParkCity.com | @draftsparkcity

Drafts Burger Bar is an award-winning gastropub featuring handcrafted burgers, gourmet wings, delicious sides and showstopping milkshakes topped with confectionary items like chocolate-covered churros, Twix® or Pop-Tarts®. For lunch, try one of the inventive burgers, like the So-Fish-ticated — grilled Atlantic salmon, maple glaze, superfood salad and BBQ rub, or a plant-based option like The Hot Bok Bok with plant-based chicken, coleslaw and pickles, tossed in Nashville hot sauce.

DBB has over 50 beers from around the world, an eclectic wine list and a fully stocked liquor bar served by expert mixologists. DBB is both elegant and comfortable, with 18 flat-screen HDTVs and an amazing wraparound enclosed and heated deck with a lively mountainside atmosphere. From the innovative sizzling menus to the amazing service, DBB is the place to be and be seen.

MENU SAMPLING

TATCHOS: TATER TOTS, SMOKED GOUDA CHEESE SAUCE, BACON, TOMATO, GREEN ONION, SOUR CREAM

DBB POWER BOWL: SUPERFOOD SALAD, UTAH SWEET CORN, HOUSE-MADE BLACK BEANS, QUINOA, CHEESE, AVOCADO, CUCUMBER, TOMATO,

SIDE OF CILANTRO LIME DRESSING

BLUE MOO BURGER: BACON, LETTUCE, TOMATO, CARAMELIZED ONIONS, DBB STEAK SAUCE, BLUE CHEESE CRUMBLE

VOTE FOR PEDRO BURGER: CHILE RELLENO, PEPPER JACK CHEESE, PICO DE GALLO, AVOCADO, SMOKED QUESO, FRIED JALAPEÑO, LETTUCE

WAKE ME UP BEFORE YOU COCOA SHAKE: CHOCOLATE ICE CREAM, MALT, CHOCOLATE CHURRO

EDGE STEAKHOUSE

Urban-steakhouse feel with top-quality meats and ingredients Reservations recommended; hours vary by season | 3000 Canyons Resort Dr. 435.655.2260 | EdgeParkCity.com | @edgeparkcity

Edge Steakhouse delivers a cutting-edge culinary experience that takes the traditional steakhouse to a new level. Proudly Forbes 4-Star rated and the fivetime winner of the Best of State® statue for best restaurant in Utah, Edge offers an outstanding selection of entrées featuring prime, wagyu and Japanese A5 cuts and the freshest seafood, along with a large variety of creative appetizers and desserts. À la carte steaks can be accompanied by starters like steak sashimi and spicy shrimp or sides like the black and white truffle mac & cheese. In addition to a full bar and exquisite beers, Edge offers their Wine Spectator Award of Excellence-winning wine list. This is where Las Vegas meets the mountains and gourmet fine dining meets a steakhouse. Edge truly delivers a five-star experience.

MENU SAMPLING

DRY AGED: 45-DAY BONE-IN NEW YORK STRIP AND 30-DAY BONE-IN RIB-EYE

NIMAN RANCH: FILET MIGNON AND NEW YORK STRIP

WAGYU TARTARE: MISHIMA RESERVE WAGYU, MUSTARD SEEDS, EGG YOLK EMULSION, BLACK TRUFFLE, PERUVIAN POTATO CRISP, CROSTINI

STEAK SASHIMI: SEARED, HAND-CUT WAGYU, WASABI MASHED POTATO, SPICY GARLIC AU JUS

BLACK AND WHITE TRUFFLE MAC & CHEESE: BLACK TRUFFLE, UTAH IRISH CHEDDAR, PARMESAN, GRUYÈRE, RADIATORE PASTA, DEMI-GLACE

EDGE SALAD: BUTTER LEAF LETTUCE, ENDIVE, ASPARAGUS, AVOCADO, HEIRLOOM TOMATO, PERUVIAN TRUFFLE POTATO CHIP, TRUFFLE VINAIGRETTE

EPC RESTAURANT & BAR AT HYATT CENTRIC PARK CITY

Seasonal, fresh, accessible menu

Daily breakfast, lunch and dinner | 3551 N. Escala Ct. 435.615.4240 | parkcity.centric.hyatt.com | @hyattparkcity

Not all hotel restaurants have a seasonal menu with locally sourced, fresh ingredients, but that’s what you will be treated to at EPC Restaurant & Bar, in the Hyatt Centric in Canyons Village of Park City Mountain Resort. Whether you are an overnight guest or not, this is a great option to refuel post-hike with breakfast, lunch or dinner. With a spacious deck and fire pit, EPC allows you to enjoy the scenery while you wait for the made-to-order French toast or a grass-fed burger. Local cheese will fill your grilled cheese, with added treats like caramelized onions and more. Have a specialty craft cocktail with your meal, such as the Bee Sting or Hearthside. At dinner, try the chef’s house-made flatbreads and pasta, and try to save room for one of the gorgeous desserts, too.

MENU SAMPLING

WAGYU BAVETTE STEAK: WITH SIDE OF BUTTERMILK CHIVE WHIPPED POTATOES AND CHOICE OF SAUCE

PAN-SEARED SCALLOP & HOUSE PASTA: CHEF’S DAILY SELECTION OF PASTA, PESTO CREAM SAUCE, CRISPY BASIL, ROASTED HERB TOMATOES, MICRO SALAD, PISTACHIOS

BUFFALO SHRIMP: WITH PICKLED VEGETABLES AND BUTTERMILK RANCH

SWEET & SALTY FLATBREAD: PROSCIUTTO, FINOCCHIONA, CARAMELIZED ONIONS, BEEHIVE RED HATCH CHILE CHEESE

MARGHERITA FLATBREAD: HERB-ROASTED TOMATOES, FRESH MOZZARELLA, BASIL OIL

HEARTH AND HILL

Creatively crafted menu of vibrant flavors, now open in Sugar House

Open daily; lunch, dinner, full bar, weekend brunch | 1153 Center Dr. 435.200.8840 | hearth-hill.com | @hearth_and_hill

Hearth and Hill in Kimball Junction is a celebrated gem known for its exceptional cuisine, creative cocktails and outstanding service. The sleek, modern décor complements the innovative dishes, creating an inviting atmosphere. The restaurant fosters a warm, family-friendly community, with a dog-friendly patio for four-legged companions. The menu boldly explores contemporary American cuisine, offering fresh twists on classics and introducing bold new flavors. Every dish is crafted with carefully selected ingredients — offering a fresh twist on a classic or introducing guests to exciting new flavors. The diversity extends to mouthwatering weekend brunch and vegan and gluten-free options. Guests can also enjoy private dining, takeout and full-service catering through their sister concept, Hill’s Kitchen. Whether you’re dining at the Park City or Sugar House location, Hearth and Hill guarantees an unforgettable experience.

MENU SAMPLING

CHEDDAR BISCUITS: HONEY BUTTER, CRACKED PEPPER

HILL’S COBB: FRISÉE AND ARUGULA, BACON, EGG, CARROT, FIG, ALMOND, APPLE CHIPS, ORANGE, SHERRY VINAIGRETTE

HOT CHICKEN SANDWICH: FRIED CHICKEN, COLESLAW, PICKLES, ARBOL CHILE AIOLI, CIABATTA

WAPITI ELK TENDERLOIN: GARLIC MASHED POTATOES, ZUCCHINI, SQUASH, BORDELAISE

CHILAQUILES: FRIED EGGS, AVOCADO, ONION AND OREGANO, SOUR CREAM, COTIJA

CHOCOLATE CHIP COOKIE SKILLET: VANILLA ICE CREAM, OREO CRUMBS, WHIPPED CREAM, CHOCOLATE SAUCE

KITA

Modern Japanese steakhouse, sushi and cocktail bar

Breakfast and dinner daily | 2417 West High Mountain Rd.

435.513.7213 | pendry.com/park-city/dining | @pendryparkcity

This sleek and sophisticated Japanese grill and sushi bar is the signature fine dining destination at Pendry Park City. The menu offers a refined blend of comfort and craftsmanship, featuring premium steaks, fresh sushi and seasonal specialties. Start your morning with a breakfast that fuses Japanese and American flavors, or in the evening have an indulgent dinner paired with curated selections of sake, wine and cocktails. Enjoy front-row seats at the sushi bar to watch expert chefs at work, or dine in the elegant indoor setting or on the scenic outdoor patio. Signature dishes include A5 Japanese wagyu steak, premium sushi rolls and the Ssam Platter—a 20-ounce dry-aged bone-in Delmonico served with butter lettuce, shiso, sesame, turmeric horseradish and miso ssamjang. Finish your meal with dessert favorites like mochi, baked cheesecake or chocolate marquise.

MENU SAMPLING

TEMPURA SQUASH BLOSSOM: LEMON, SUMMER PEAS, SOFT HERBS MISO, FONTINA, PECORINO, MOZZARELLA, UMEBOSHI HONEY

WAFU NIKU: JAPANESE-STYLE ROASTED BEEF, GINGER, SHOYU, CRISPY SHALLOTS

GRILLED PEACHES & SHISHITO PEPPER: BLOOMSDALE SPINACH, YUZU, WHITE SOY

JAPANESE CHEESY CORN: MOZZARELLA, PARMESAN, NORIGOMA

MATCHA TAPIOCA BRÛLÉE: YUZU MARMALADE, STRAWBERRIES

PARK CITY BREWING

Classic brewery with innovative and seasonal beers

Mon.–Fri. 11:30 a.m.–9 p.m., Sat.–Sun. 11 a.m.–9 p.m. | 1764 Uinta Way C1

435.200.8352 | parkcitybrewing.com | @parkcitybrewing

Park City Brewing was founded in 2013 by some beer enthusiasts and was recently revived and revamped by a group of locals who all live, work, play and drink here in Park City. The award-winning beers are a draw to the restaurant, of course, but so are the casual vibe and relaxed yet appealing menu. From beer-battered onion rings to snacks like their legendary wings and nachos to satisfying rice bowls and a bratwurst on a pretzel bun, all the dishes complement the rotating beer menu. Have a flight if you can’t decide on one, but a menu of house cocktails is equally impressive for anyone craving a drink instead. Park City Brewing is open for lunch and dinner every day and even a little earlier on Sunday at 11 for brunch items too (who can resist fried chicken and waffles?). Kids are welcome, and a kids’ menu is available too. No stop is complete without the warm caramel corn; the smell and the taste are addicting!

MENU SAMPLING

PCB PRETZEL BITES: FOUR SPENT BEER GRAIN HOUSE-MADE PRETZELS SERVED WITH SIREN’S CALL BEER CHEESE NACHOS: HOUSE-MADE CHIPS, SIREN’S CALL BEER CHEESE, PICO, GREEN ONION, JALAPEÑOS, SOUR CREAM; ADD CHICKEN, PORK OR TRI-TIP

LEGENDARY WINGS: TRADITIONAL BONE-IN OR VEGAN CAULIFLOWER WINGS WITH CHOICE OF HOUSE BUFFALO, SNEAKER TREE BBQ OR PLAIN,

SERVED WITH CELERY, CARROTS, RANCH OR BLUE CHEESE

FRIED CHICKEN SANDO: KEWPIE MAYO, RED CABBAGE, SRIRACHA, SCALLIONS, PICKLES

CARAMEL CORN: WARM CARAMEL CORN, ALMONDS, PECANS

POOL HOUSE BAR & GRILL

Rooftop lounge and pool serving classic American fare and drinks

Lunch and après daily | 2417 West High Mountain Rd.

435.800.1990 | pendry.com/park-city/dining | @pendryparkcity

The Pool House Bar & Grill brings a fresh, stylish rooftop energy to Canyons Village — where sweeping mountain views meet Pendry’s signature flair. This year-round perch serves up an all-day menu of classic American mountain fare, local beers and creative cocktails perfect for any moment, whether you’re lounging poolside or capping off a day on the mountain. Dig into comforting favorites like artichoke and spinach dip or roasted red pepper hummus, or go for heartier bites like the signature burger. It’s the ideal spot to gather, graze and take in the alpine ambience. New this summer: Velvet Hour, a live jazz series at the Pool House every Wednesday from from 7 to 10 p.m., running June 25 through September 3. Settle in under the stars for cocktails, shareable plates and smooth sounds from local and touring jazz artists.

MENU SAMPLING

CHEESE & CHARCUTERIE: LOCAL CURED MEATS AND CREAMERIES, GRAIN MUSTARD, RUSTIC CRISPS, CORNICHONS AND FIG SPREAD

GRILLED CHEESE & TOMATO SOUP: GRUYÉRE, MUENSTER, SOURDOUGH BREAD

CRISPY CHICKEN TENDERS: HONEY MUSTARD, FRENCH FRIES

FENNEL SAUSAGE PIZZA: FENNEL SAUSAGE, RED ONIONS, MOZZARELLA, PARMESAN

WARM CHOCOLATE CHIP COOKIE SKILLET: SERVED WITH VANILLA ICE CREAM

POWDER AT WALDORF ASTORIA PARK CITY

Indulge in elevated modern mountain fare spotlighting local ingredients

Open daily 7 a.m.–11 p.m. for breakfast, lunch and dinner | 2100 Frostwood Dr. 435.647.5566 | waldorfastoriaparkcity.com

Located in the luxurious Waldorf Astoria Park City, Powder invites you to experience the art of modern mountain cuisine, thoughtfully crafted by Executive Chef Stuart Roger using seasonal, locally sourced ingredients. Open daily from breakfast through late night, Powder offers unparalleled personalized service, whether you’re enjoying a relaxed meal or a refined dinner. Signature dishes like coffee-rubbed bison tenderloin and poached Golden Eagle sablefish showcase the bold flavors of the region. Just steps from the trails and gondola in Canyons Village, enjoy an elegant, light-filled dining room or savor the season alfresco on the summer terrace. Proud to be Forbes Recommended. Complimentary valet parking is available.

MENU SAMPLING

HAWK AND SPARROW SOURDOUGH: CULTURED BUTTER, WHIPPED FIG AND MASCARPONE

BROCCOLI AND KALE SALAD: SOURDOUGH CROUTONS, GRAINY MUSTARD VINAIGRETTE, SOFT BOILED EGG, PARMESAN

GRILLED NEW YORK STRIP: CELERY ROOT GRATIN, BORDELAISE, BURNT ONION PETALS

COFFEE-RUBBED BISON TENDERLOIN: CARROT PUREE, CONFIT MUSHROOM, COFFEE DEMI

GRILLED GEM LETTUCE: PICKLED SHALLOTS, WHIPPED FETA, GREEN GODDESS VINAIGRETTE, FRESH HERB, PISTACHIO CRUMBLE

SEARED BAY SCALLOPS: MEYER LEMON CAULIFLOWER SAUCE, ONION AND CAPER SOFRITO, HERB OIL

RED ROCK JUNCTION

High-quality craft beers and delicious food since 1994

Lunch and dinner daily; weekend brunch until 3 p.m. | 1640 W. Redstone Center 435.575.0295 | redrockbrewing.com | @redrockbrewing.parkcity

If you’re looking for the best spot to enjoy a family-friendly dining experience, then head to Red Rock Brewing at Kimball Junction. With its award-winning beers, a full liquor and wine selection and a menu that boasts much more than your typical pub fare, you’re sure to find something for all ages. The handmade wood-fired pizzas are cooked to perfection in an oven imported from Italy, and the specials board is filled with unique offerings that change daily. The brewery has earned a national reputation as one of the most creative breweries in the country. For the 21+ crowd, the Ele Bar offers a wide selection of craft beer styles and a delicious menu in a relaxed, adults-only area.

MENU SAMPLING

FRENCH ONION STEAK SANDWICH: NEW YORK STEAK, GRUYÈRE, MOZZARELLA, CARAMELIZED ONIONS, ONION AU JUS, TOASTED SOURDOUGH

ALASKAN HALIBUT FISH & CHIPS: BEER-BATTERED HALIBUT, COLESLAW, TARTAR, CURLED STEAK FRIES

SUPERFOOD SALAD: BABY KALE, ARUGULA, GOAT CHEESE, ROASTED BEETS, AVOCADO, BLUEBERRIES, GRAPEFRUIT, TOASTED PISTACHIOS, CITRUS

BALSAMIC VINAIGRETTE

HOT HONEY FRIED CHICKEN SANDWICH: BEER-BATTERED CHICKEN, HOUSE-MADE PICKLES, GARLIC AIOLI, BACON, GORGONZOLA, KAISER ROLL

WILD MUSHROOM PIZZA: ROMANO, GRUYÈRE, CREMINI, SHIITAKE AND OYSTER MUSHROOMS, BALSAMIC CARAMELIZED ONION, THYME, GARLIC

VESSEL KITCHEN

Food-forward eatery combining eclectic, seasonal flavors

Open for lunch and dinner daily at 11 a.m. | 1784 Uinta Way, #E1

435.200.8864 | vesselkitchen.com | @vesselkitchen

At Vessel Kitchen, the philosophy is clear: Your body is your vessel — a vital companion through life’s highs, lows and everyday moments. That’s why each dish is purposefully prepared with nourishing, high-quality ingredients meant to energize and satisfy. Inspired by the principles of New American cuisine and influenced by flavors from around the world, Vessel offers bold, balanced meals that celebrate culinary diversity. From colorful bowls and robust proteins to crisp vegetables and scratch-made sauces, every bite is crafted to align with a mindful, well-balanced lifestyle. Whether you’re in for a quick bite or a leisurely meal, Vessel Kitchen brings together clean eating and irresistible flavor — because taking care of yourself should always taste this good.

MENU SAMPLING

HASH HASH BOWL: BRAISED BEEF, SWEET POTATO HASH, HORSERADISH CREMA, FETA, PICKLED ONION

UNCLE RICO BOWL: CHILE VERDE PORK, MACHA CORN, MASHED POTATOES, HONEY FRESNO AIOLI, COTIJA CHEESE, MICRO CILANTRO

MUAY THAI SALAD: DICED CHICKEN, HERBACEOUS BUTTER LETTUCE, CUCUMBER, THAI NOODLE SALAD, SPICY CASHEWS, THAI VINAIGRETTE

ANDRELIPE SALAD: SHREDDED CHICKEN, CILANTRO LIME SLAW, MACHA CORN, MANGO SALSA, COTIJA, AVOCADO, ADOBO PEPITAS, PERUVIAN GREEN SAUCE

YALLA FALAFEL TACOS: CRISPY FALAFEL, CILANTRO LIME SLAW, HUMMUS, SPICED TAHINI, ISRAELI PICO, MICRO CILANTRO, NAAN FLATBREAD

THE BLUE BOAR INN

European-inspired dining experience in an old-style European chateau Breakfast, lunch and dinner daily; brunch on Sunday | 1235 Warm Springs Rd., Midway 435.654.1400 | theblueboarinn.com | @blueboarinn

Nestled in the foothills of Midway, The Blue Boar Inn & Restaurant resides in an old world-style European chateau with all the modern-day amenities. The dining experience takes you back to the French countryside with classical preparations

using a modern approach along with seasonal and organic ingredients from the Inn’s garden. The restaurant has enjoyed annual recognition over the years from AAA, Wine Spectator and Best of State®. In addition to its daily breakfast, lunch and dinner offerings, the restaurant serves a five-course à la carte brunch on Sundays and a Wednesday-night chef’s three-course prix fixe dinner. Escape to the country for a romantic getaway or a meal with friends on the outdoor Hinterhof patio or a table in the formal dining room and enjoy European hospitality at The Blue Boar Inn & Restaurant.

MENU SAMPLING

MOLASSES-BRAISED PORK SHANK: BOURSIN MASHED POTATOES, BROCCOLINI, PAN JUS

FRESH HERB ROASTED SALMON: ARTICHOKE POTATO PUREE, BROCCOLINI, CHARRED TOMATO BEURRE BLANC

GARLIC-ROASTED KING TRUMPET MUSHROOM: TARRAGON WILD RICE CAKE, ARUGULA PESTO, TRUFFLE OIL

GULF PRAWNS AND BUTTERNUT SQUASH RAVIOLI: ROASTED BRUSSELS SPROUTS, TOYBOX TOMATOES, PANCETTA AND SAGE

GRILLED CHOICE FILET MIGNON: BOURSIN MASHED POTATOES, HEIRLOOM CARROTS, BRANDY AND GREEN PEPPERCORNS

BREADED PORK SCHNITZEL: HERBED SPAETZLE, SWEET AND SOUR CABBAGE, SUNNY EGG

DAIRY KEEN

Vintage burger and shake shop with a circulating miniature train

Open Mon.–Sat. 10 a.m.–10 p.m. | 199 S. Main St., Heber City

435.654.5336 | dairykeen.com | @dairykeen

Since 1946, the Mawhinney family has been serving up traditional burgers and shakes to the Heber City neighborhood. In the building of what was once a Dairy Queen, you’ll find Dairy Keen — Home of the Train. As generations of the Mawhinney family continue to serve a variety of burgers, sandwiches, salads and ice cream items, a miniature train circulating overhead celebrates the history of Heber Valley. Burgers and sandwiches stack the menu with options, including fried or grilled chicken, fish, turkey, ham and more. An ample side selection includes french fries, onion rings or tater tot stix. The menu also has many gluten-free offerings. Throughout the years, Dairy Keen has received many Best of State® awards for these items, most notably Best of State® shakes or frozen desserts for 22 consecutive years.

MENU SAMPLING

TRAIN BURGER: QUARTER-POUND HAMBURGER, HAM, MELTED SWISS AND AMERICAN CHEESE, SPECIAL SAUCE, TOMATO, LETTUCE AND PICKLES

CHICKEN SUPREME SANDWICH: BREADED CHICKEN BREAST FILLET, HAM, SWISS CHEESE, MUSTARD SAUCE AND LETTUCE

FISH AND FRIES DINNER: THREE PIECES OF TAVERN-BATTERED COD, FRENCH FRIES, SPECIAL TARTAR SAUCE, COLESLAW, ROLL AND BUTTER

SOUTHWEST CHICKEN SALAD: BREADED CHICKEN, SHREDDED LETTUCE, PICO DE GALLO, GUACAMOLE, CORN, PINTO BEANS

HOUSE-MADE SOUPS: DAILY ROTATING SOUPS MADE FRESH IN-HOUSE

BEST OF STATE SHAKES: OREO, FRESH STRAWBERRY, ROCKY ROAD AND MORE CLASSIC FLAVORS

HIGH WEST DISTILLERY IN WANSHIP

Innovative Western cuisine with professional pairings and outstanding views Wed.–Sat. lunch; Sun. brunch; Thu. and Fri. Supper Club | 27649 Old Lincoln Hwy. 435.649.8300 | highwest.com

Located on the beautiful Blue Sky Ranch, this family-friendly venue welcomes you to enjoy mountain-crafted cuisine and sensory whiskey tours and tastings. Home to High West’s Main Distillery operations, the distillery boasts a 1,600-gallon copper still, which, along with the unique filtered limestone water of the ranch, provides High West’s distillers the template on which the brand has built its cachet. Visit for a tour of the distillery, guided whiskey tastings, a delicious lunch Wednesdays through Saturdays and the can’t-miss Sunday brunch buffet. Supper Club, featuring a weekly rotating family-style menu, is hosted select Thursdays and Fridays throughout the season from 6 to 8 p.m. Make a reservation today on Tock.

MENU SAMPLING

SPRING GREENS: WATERCRESS, PEA SHOOTS, SNAP PEAS, GOAT CHEESE, PINE NUTS, TARRAGON-SHALLOT VINAIGRETTE

FROM THE ROTISSERIE: HERB-CRUSTED SPRING LAMB, SMOKED JUNIPER JUS

CAST-IRON SEARED UTAH TROUT: AVOCADO, CHIVE AND LIME RELISH

BROWN BUTTER SEARED ASPARAGUS

ROASTED NEW POTATOES

CRÈME FRAICHE SCONES: FRESH STRAWBERRIES, CORIANDER WHIPPED CREAM, BASIL-LEMON DRIZZLE WITH UTAH HONEY

MOUNTAIN WELLNESS BAR

Meal prep and healthy cafe; 100% gluten free

At this downtown Heber City cafe, you can treat yourself to fresh, cold-pressed juices, smoothies and a variety of grab-and-go meals. Find house-made salads, granola and treats like paleo cookies and banana bread. All the meal options are healthy and prepared from scratch, using only the best ingredients possible, like all-natural meat and fish with no growth hormones or antibiotics. You won’t find anything made with refined sugars or processed foods. All the gluten-free baked goods are made in-house daily. The mission of Mountain Wellness Bar is to create a space for healthy and wellness-oriented people to come and know they’re getting some of the best-quality juices and meals possible. Don’t miss the pre-made meal options that are designed to offer choices for everybody in the family.

MENU SAMPLING

KOREAN BEEF BOWL: ORGANIC GROUND BEEF SIMMERED IN COCONUT AMINO GINGER GARLIC SAUCE, BOK CHOY, SHREDDED CARROTS, PEPPERS, GREEN ONIONS, RADISHES, CAULIFLOWER RICE OR BROWN RICE

SWEET POTATO TOAST: PAN-FRIED PASTURE-RAISED EGG, CHICKEN SAUSAGE AND FRESH FRUIT

THE BAKERY: DAILY SELECTION OF HEALTHY AND DELICIOUS GLUTEN-FREE, DAIRY-FREE AND REFINED SUGAR-FREE BAKED GOODS

AÇAÍ BOWL: 100% ORGANIC BRAZILIAN AÇAÍ, HOUSE-MADE ORGANIC FROZEN BERRY BLEND, TOPPED WITH SIGNATURE GLUTEN-FREE GRANOLA, FRESH FRUIT, ORGANIC PEANUT BUTTER AND RAW HONEY

OVERLOOK RESTAURANT

Shared stories, shared moments

Breakfast, lunch, dinner and weekend brunch | 909 W. Peace Tree Trail, Heber City

435.575.1700 | blackrockmountainresort.com

Tucked into the hillside at Black Rock Mountain Resort, just minutes from downtown Park City, Overlook Restaurant is a cozy alpine retreat for locals and visitors alike. Under the direction of chef Ernesto Rocha, comfort food is crafted with locally sourced ingredients, like the signature bone-in rib-eye, Overlook burger or seared salmon. Partnerships with local purveyors and a detail-oriented culinary team allow The Overlook to present a cuisine that is intriguing yet approachable to those who find themselves in Heber City. Whether you’re winding down after a long day of adventure or gathering with friends, Overlook is where flavor, warmth and connection come together.

MENU SAMPLING

CHEF’S WEDGE SALAD: BABY HEIRLOOM TOMATOES, RED ONION, BACON STRIPS, HARD BOILED EGGS, BLUE CHEESE DRESSING

SHRIMP SCAMPI BUCATINI: TOMATO CAPER RELISH, LEMON GARLIC HERB BUTTER SAUCE

DUROC PORK BONE-IN CHOPS: MASHED POTATOES, STEAMED BROCCOLINI, CREAMY PEPPERCORN DEMI-GLACE

OVERLOOK 1/2 POUND BURGER: BRIOCHE BUN, PEPPER JACK, BACON, AVOCADO, LETTUCE, TOMATO, CRISPY ONION, GARLIC AIOLI 8-OUNCE BISON STRIP LOIN, 16-0UNCE BONE-IN RIBEYE, 8-OUNCE FILET: WITH ADD-ON SIDES INCLUDING SAUTÉED SPINACH, FUNERAL POTATOES, BUTTER BRAISED MUSHROOMS, TRUFFLE PARMESAN HERBED FRIES, STEAMED BROCCOLINI, GARLIC MASHED POTATOES

BODEGA AND THE REST

Immersive speakeasy offering cocktails and creative plates

Dinner and drinks Mon.–Sat. | 331 Main St., Salt Lake City

801.532.4042 | bodegaslc.com | @_therest | @bodegaslc

Tucked beneath Bodega, The Rest is a subterranean speakeasy, a hidden gem where immersive atmosphere meets culinary artistry. Step inside and you’re instantly transported to another world — dimly lit, richly textured and buzzing with intrigue. The expansive bar stretches elegantly through the space, helmed by masterful bartenders who shake and stir with precision and flair. Here, decadent craft cocktails are matched by a menu of inventive plates and creative eats, making every visit a multisensory escape into the unexpected.

MENU SAMPLING

SMOKE ON THE WATER: GOSLINGS BLACK SEAL RUM, PLANTATION PINEAPPLE RUM, CAPPELLETTI, BROWN SUGAR SIMPLE, AROMATIC BITTERS, SMOKED IN A CLOCHE WITH PALO SANTO

PERSEPHONE: ROKU GIN, TSUKI SAKE, YUZU JUICE, SHISO SYRUP, MUDDLED CUCUMBER, SALINE

GOCHUJANG SALMON SKEWERS: SWEET AND SPICY GOCHUJANG, SALMON, THINLY SLICED DAIKON SSAM-MU, SHISO, BASIL AIOLI

PANKO-CRUSTED DUCK LEG CONFIT: TENDER, SLOW-COOKED DUCK, PANKO CRUST, PARSLEY–WATERCRESS SALAD, CHERRY BLOSSOM PONZU HAZELNUT DACQUOISE: LIGHT AND CRISPY MERINGUE CAKE, RICH HAZELNUT, SMOOTH AND CREAMY FILLING, MATCHA MILK JAM, DULCEY PEARLS

MARKET STREET GRILL

Fresh seafood with family-friendly and 21+ dining

Brunch, lunch and dinner | 48 W. Market St., Salt Lake City 801.322.4668 | marketstreetgrill.com | @marketstreetutah

Since 1980, Market Street Grill has been Utah’s go-to for the freshest seafood served in a welcoming and lively atmosphere. With three convenient locations — downtown Salt Lake City, Cottonwood and South Jordan — each restaurant features two distinct dining experiences: a family-friendly dining room and a 21+ Oyster Bar. The downtown location offers brunch, lunch and dinner daily, while brunch is only served on Saturdays and Sundays at Cottonwood and South Jordan. Known for quality and consistency, they proudly offer $2 oysters every Monday and Tuesday — perfect for seafood lovers. In addition to fresh seafood, the menu also features hand-cut steaks, flavorful pasta dishes and a variety of gluten-free and vegetarian options. Whether you’re having a casual brunch or a refined dinner, Market Street Grill delivers coastal flavor and comfort to the heart of Utah.

MENU SAMPLING

FRESH OYSTERS: CHAMPAGNE MIGNONETTE, FRESH GRATED HORSERADISH, COCKTAIL SAUCE

CRAB CAKE APPETIZER: JUMBO LUMP CRAB, REMOULADE, ARUGULA SALAD

MARKET STREET FAMOUS CLAM CHOWDER: SOURDOUGH BREAD

HAWAIIAN AHI TUNA: SEARED RARE, ASIAN SLAW, CITRUS JASMINE RICE, GINGER-SOY SAUCE

ASIAN BBQ SHORT RIB: HONEY-GINGER SLAW, CITRUS JASMINE RICE, CRISPY CARROT CHIPS, ASIAN BARBECUE SAUCE

RASPBERRY ALMOND TORTE: ALMOND CAKE FILLED WITH PASTRY CREAM AND RASPBERRIES

URBAN HILL

Award-winning fine dining with chef-driven American cuisine

Dinner and weekend brunch | 510 S. 300 W. #100, Salt Lake City

385.295.4200 | urban-hill.com | @urbanhillslc

Urban Hill, a standout in Downtown Salt Lake City, has earned acclaim for its elevated dining, sophisticated ambience and exceptional hospitality. Led by James Beard Award–nominated Executive Chef Nick Zocco, the restaurant offers modern American cuisine with global influences. Its refined interiors, featuring moody lighting, polished finishes and an open kitchen, set the stage for a memorable meal. The menu blends seasonal, locally sourced ingredients, from crudos to wood-fired meats and vegetables crafted with precision. Weekend brunch features inventive takes on classics with signature cocktails. For private events, Urban Hill offers custom menus and curated experiences, making it ideal for intimate gatherings or upscale occasions. Whether you’re indulging in brunch or celebrating a special event, Urban Hill delivers a dining experience that’s both elevated and inviting, leaving guests with lasting memories.

MENU SAMPLING

FRIED GOAT CHEESE: SHERRY-BRAISED ONIONS, PINE NUTS, LEAVITY SOURDOUGH, MEMBRILLO COULIS

SQUASH CURRY: JAPANESE CURRY, TIARA RICE GRITS, PICKLED ONION, TOGARASHI

PACIFICO STRIPED BASS: COCONUT-CASHEW RICE, SCALLION, YUCA, ACHIOTE, PICKLED ONION, ANCHO CHILE PINEAPPLE SAUCE

BAJA KAMPACHI CRUDO: POMEGRANATE AGUACHILE, CUCUMBER, PICKLED CHILLIES, APPLE, FURIKAKE, CILANTRO

HUEVOS RANCHEROS: CORN TORTILLAS, RED AND GREEN CHILE, PINTO BEANS, CHIHUAHUA CHEESE, CHEDDAR CHEESE, RUSTIC POTATOES, TWO EGGS, PICO DE GALLO, FLOUR TORTILLAS