Dishing Park City | Issue 22

WINTER /SPRING to Learn howduck is th make om the dish fr der. chef at Pow

PARK CITY

ISSUE NO. 22

FIND OUT ABOUT

MUSIC AND WHERE TO WATCH IT THIS WINTER OUR FAVORITE CHEESE +DISHES AROUND TOWN

A FOOD LOVER’S GUIDE TO GREAT DINING AROUND PARK CITY

Because time together is always on the menu.

From first sip to last laugh, members of all ages will enjoy dining at our world-class restaurants and clubhouses. Gather for handcrafted cocktails at one of our contemporary bars, or savor a chef-inspired meal with family and friends. 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.

PARK CIT Y

Beyond Promises

See all the ways Promontory is different at promontoryclub.com

Scan to request information about Promontory Club Equal Housing Opportunity. © 2025 Promontory Development, LLC. A member of the f ranchise system of BHH Affiliates, LLC.

THIS IS HOW IT’S DONE!

Located in Hotel Park City

OpenTable®

OWN ALL OF

PARK

CITY

New Property Releases Custom Homesites from $1M Residences from $3M

As the only four-club/one-membership private home community in Park City, Talisker Club gives you exclusive access to an unmatched collection of mountain, country club, Main Street and backcountry destinations. Up here, your family legacy is more than a home. It’s a land of wonder-filled memories.

The Talisker Clubs: EMPIRE PASS | MAIN STREET | OUTPOST | TUHAYE

Welcome Center Open Daily | Call 435.333.3617 for your private tour, or visit TaliskerClub.com

©2025 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of Columbia Insurance Company, a Berkshire Hathaway affiliate. Equal Housing Opportunity. Information not verified or guaranteed.

The Talisker Club materials and the features, prices and planned amenities are based upon current development plans which are subject to change without notice. Any and all recreational and golf amenities and facilities will be privately owned and operated as a club with mandatory membership and mandatory membership fees payable. This does not constitute an offer to sell or solicitation of an offer to buy real estate in any jurisdiction where prohibited by law or in any jurisdiction where registration or other legal requirements have not been fulfilled. ©2025 The names and logos are licensed and registered trademarks of Storied Deer Valley, LLC

dish ng

®

NO.2 2 W I N T E R / S P R I N G

Q: WE CAN NEVER GET ENOUGH CHEESE — YES, MORE PLEASE! WE ROUNDED UP SOME FAVORITE CHEESY OFFERINGS FROM AROUND PARK CITY IN A FEATURE ON PAGE 50 AND GOT INPUT FROM OUR CONTRIBUTORS HERE, TOO! PUBLISHER AND EDITOR-AT–LARGE editor@dishingmagazine.com Allison Arthur

We featured this in the story, but how can you not be impressed by the caviar grilled cheese served at Deer Valley’s Chute Eleven? Not only do you get the cheese pull, you get caviar and lobster!

ART DIRECTOR Kristen Hartnett MARKET DIRECTOR danielle@dishingpc.com Danielle Comisford

My favorite cheese dish is the raclette plate from Fireside Dining. Everything tastes better when served hot off (and by) a fire!

CONTRIBUTORS Blake Bellet Dan Campbell

Gold Creek Farms is my favorite locally made cheese.

Locke Hughes

It’s a toss-up between the mac and cheese at Blind Dog and the burrata and tomatoes at Le Depot.

Rachel Robison Megan Rule

I can’t get enough of the cheese fondue at the Goldener Hirsch. It is perfect winter food.

Negley Stockman Melissa Thomasma Brian Upesleja

Why pick one? If you dine at Stein Eriksen Lodge’s Skiers Buffet, you can get your fill in many different ways, from mac and cheese to a selection of local cheeses on a charcuterie board.

Leigh Wilson

The lobster nachos from Butcher’s Chop House & Bar are my favorite.

ON THE COVER: Waldorf Astoria’s charred duck breast photo by Blake Bellet

Private Apres Parties • LowSparkFondue.com LowSparkFondue@gmail.com • 435-315-7927

What We Crave AS winter settles in and snow

orders, I’m grabbing the Bruce Lee Roy Roll and Mr. Miyagi. begins stacking on rooftops, When I’m craving pure comfort, I feel a pull toward warmth, the When I Dip, You Dip, We Dip routine and the small comforts sandwich from Big Dipper never that make this season so special fails. And after working for years in the mountains. Growing up at Versante Hearth & Bar, sliding in Ohio, winter meant gray days onto a barstool there still feels and slush, but in Park City, it like home: pizza, familiar faces feels alive. From fresh powder and easy conversation. mornings to fiery alpenglow When I find myself in Coalville, evenings, there’s a community I always love catching up with that embraces winter with the bartenders at Bunny’s — passion. and owner Andrea, who makes While many chase every everyone feel like they’re part of storm and après, I’ll admit it — I the town’s family. become a bit of a winter hermit.

A dreamy Deer Valley ski Aside from perfect powder days day begins with a stop at Deer with friends, I’m happiest in my Valley Café and ends at The kitchen with a simmering pot on Vintage Room at the St. Regis, the stove and Christmas movies with an afternoon of music and playing in the background. champagne by the fire before Cooking is my love language, they close at six and send us especially when it involves local down on the funicular. Nights ingredients. Mountain Town Olive out are rare for me in winter, but Oil keeps my pantry stocked when they happen, you’ll find with flavored oils and salts me ending up at The Spur Bar & that elevate everything I make.

Grill, warming up on the dance This year, I even turned a glass floor. cabinet in my apartment into a Other rituals are nontiny herb garden with rosemary, negotiable: daily movement at thyme, oregano and peppers Park City Yoga Collective, a postfrom Park City Gardens, which class smoothie or gluten-free bite I keep thriving all winter Read from Luna’s Kitchen and a cold about long with Circle Soil mix local brew from Atticus — yes, even in this and a little grow-light product on a blizzard. Winter here isn’t just a magic. page 76. season; it’s a rhythm, a ritual and a Of course, even a reminder of how lucky I am to call homebody needs takeout nights this community home.

— though I’ll admit, Main Street pickup in winter requires strategy.

—Danielle Comisford, If I can beat Yuki Yama Sushi before they shut down online market director

8 DISHINGPC.COM

Recipe Index 17

22

44

YUKI YAMA’S

KANEO’S

ST. REGIS’

Baby Back Rib Sauce

Lemon Olive Oil Cake

The 7452 Mary

18

55

RUTH’S CHRIS’S

HIGH WEST SALOON’S

Sweet Potato Casserole

Pimento Cheese

19

83

BANGKOK THAI’S

HIGH WEST SALOON’S S’mores Cocktail

Thai Margarita

20 HEARTH AND HILL’S Elote Queso Dip

21 EPC’S

Summer Vegan Hash

23 KITA’S

Cucumber Salad

38 WALDORF ASTORIA’S

Charred Duck Breast with Strawberry and Mustard Seed Pickles, Quinoa and Peas

87 PARK CITY ROADHOUSE GRILL’S Stout Brownies

10 D I S H I N G P C . C O M

Contemporary Luxury Polished comfort. Modern edge.

A new tradition of luxury hospitality.

PENDRY.COM | 435 800 1990

BALTIMORE | CHICAGO | NATIRAR | NEW YORK | NEWPORT BEACH PARK CITY | SAN DIEGO | WASHINGTON D.C. | WEST HOLLYWOOD COMING SOON BARBADOS | MEXICO CITY | PUNTA MITA | TAMPA

Where every seat brings the party.

At Dos Olas, the table is always full — of flavor, of laughter, of everyone you love. Inspired by bold Mexican tradition and a breezy California spirit, our high-energy cantina is made for sharing. Come for craveable bites, stay for rounds of tequila and make the mountains your gathering place — day or night.

IN CANYONS VILLAGE AT PENDRY PLAZA www.dosolaspc.com | @dosolaspc

TOC F E AT U R E S 50 CHEESE, PLEASE

Where to get your fill of fromage around town.

57 GET HIGH (TEA & CHOCOLATE)

Two elegant Utah hotels turn winter afternoons into artful escapes.

62 CHECK THE PULSE OF PARK CITY

The live music scene stays hot all winter.

DISHINGPC.COM

13

TOC D E PA R T M E N T S 10 RECIPE INDEX 17 ASK FOR IT 27 A LESSON IN: WINE

Stein Eriksen Lodge’s director of wine, Jim Dahlgren, gives advice for wine tasting, pairing and more.

31 FIVE WAYS: TACOS 37 IN THE KITCHEN WITH: Powder’s Stuart Roger

42 OUTSIDE THE KITCHEN Spray some sparkling, savor some sushi.

69 LOCAL TASTE

Chloe Johnson Martino

73 LOCAL PRODUCERS SPOTLIGHT

Three entrepreneurs thrive in the Park City community.

81 BEHIND THE BAR

with High West Saloon’s Arianna Hone

85 PARK CITY CLASSIC Park City Roadhouse Grill

90 WILL TRAVEL FOR FOOD Sedona

97 RESTAURANT LISTINGS

14 D I S H I N G P C . C O M

AT BLACK ROCK MOUNTAIN RESORT

SIP, SAVOR, AND TAKE IN THE VIEW

909 W Peace Tree Trail Heber City, UT 84032

WWW.BLACKROCKMOUNTAINRESORT.COM

Globally Inspired, Locally Rooted Chef Adam Walker brings global flavor to local tables — drawing from travels across Alaska, Martha’s Vineyard and Asia to craft menus full of color, soul and balance. From delicate Vietnamese herbs to the warmth of Mediterranean spice, every dish tells a story.

Private Chef

In-Home Dining

CHEF ADAM WALKER ADAM@ONLYFOODSPARKCITY.COM

Catering

ONLYFOODSPARKCITY.COM

Ask For It!

Readers’ favorite recipes from Park City restaurants

I go to Yuki Yama for the sushi but stay for the delicious baby back ribs. I would love to make this sauce at home sometime.

— CARL WARD, OGDEN, UT

Yuki Yama’s Baby Back Rib Sauce

PHOTOS BY ALLISON ARTHUR

1/2 ounce ginger, diced 1/2 ounce garlic, diced 5 ounces mirin 5 ounces sake 10 ounces tamari 1 jalapeño, sliced 2 tablespoons cocoa powder 2 cups sugar Sesame seeds and green onions, for garnish > Add the first seven ingredients to a saucepan over medium heat. Once the mixture begins to boil, add the sugar and stir gently to dissolve. Allow sugar to caramelize slightly (mixture will start to thicken), remove from heat and pour over cooked ribs. Garnish with sesame seeds and green onion.

Sauce is scaled to serve with one to two servings of cooked baby back ribs.

DISHINGPC.COM

17

Ask For It!

Ruth’s Chris’s sweet potato casserole is a perfect side for winter dinners, and I would love to make it to go along with our Christmas meal if they would be wiling to share the recipe.

— TOM SHAY, TRAVERSE CITY, MI

Ruth’s Chris’s Sweet Potato Casserole For the topping: 2 cups pecans, chopped to 1/4-inch pieces 1/2 cup butter, melted 2 cups light brown sugar 2/3 cup flour For the sweet potato casserole: 2 1/2 pounds sweet potatoes, cooked and peeled

18 DDIISSHHIINNGGPPCC..CCOOMM

1 1/2 cups sugar 1 teaspoon salt 2 teaspoons vanilla 4 eggs 1 cup butter, melted > Add potatoes to a mixing bowl and whip for 2 minutes on medium speed. Add the sugar, salt and vanilla and mix for 2 more minutes.

Add the eggs and melted butter and mix for 4 to 6 more minutes.

Place either in individual ramekins or on a large pan sprayed with nonstick spray. Add the topping evenly over the top. Cook in a convection oven at 350 F for about 25 minutes or until slightly golden in color. This recipe can be made ahead and reheated.

I love to get takeout from Bangkok Thai, since I can eat the large portion for days. A pro move is to sit at the bar and enjoy a drink while you wait on the food to-go. I always order the Thai margarita and would sometimes like to make another when I eat the food at home.

— TAD JOHNSON, PARK CITY

Bangkok Thai’s Thai Margarita 1 1/2 ounces blanco tequila 1 ounce Cointreau 1 ounce Thai chile simple syrup 1 ounce lime juice Black salt, for the rim Lime wheel and Thai chile, for garnish

To make this, add a chopped Thai chile to your simple syrup when you are melting the sugar on the stove and keep in the mixture for up to a day. Strain before using.

> Rim a rocks glass with black salt. In a shaker with ice, combine tequila, Cointreau, Thai chile syrup and lime juice.

Shake well and strain into the prepared glass over fresh ice.

Garnish with a lime wheel or chile pepper, if desired.

DISHINGPC.COM

19

Ask For It!

I am a huge fan of elote. Add more cheese: Sign me up! I would love to know how Hearth and Hill makes this epic combination!

— STAN JONES, DALLAS, TX

Hearth and Hill’s Elote Queso Dip For the corn salsa: 3/4 cup corn, cut off the cob 1/2 cup roasted red peppers, diced 1 tablespoon jalapeños, minced 1/2 teaspoon garlic, minced 1 tablespoon apple cider vinegar 1/2 teaspoon smoked paprika > Mix all ingredients in a bowl and set aside.

20 DDIISSHHIINNGGPPCC..CCOOMM

For the cheese dip: 1/4 cup yellow onion, diced finely 1 teaspoon garlic, minced 1 tablespoon jalapeños, minced 1/2 cup heavy cream 1 cup milk 1 1/2 cups Chihuahua cheese, grated 3/4 cup cheddar cheese, grated 1/4 teaspoon black pepper 1/2 teaspoon chili powder

1/2 teaspoon cayenne Salt to taste 2 tablespoons cornstarch mixed with 2 tablespoons water Micro cilantro greens and crumbled cotija cheese, for serving Tortilla chips, for serving > In a pot over medium-high heat, sauté the onions, garlic and jalapeños for 5 minutes.

Reduce heat to medium and

This recipe can be made ahead and reheated on low heat. add 3/4 of the corn salsa and cook for another 5 minutes.

Add the heavy cream and milk, and bring to a slow boil.

Whisk in the slurry and cook for 3 minutes, or until the cream thickens. Slowly whisk in cheeses and simmer on low until thoroughly combined.

Serve warm with the remainder of the corn salsa and tortilla chips.

While staying at the Hyatt Centric Park City last summer, I enjoyed a vegan breakfast dish that I would love to get the recipe for, as it was so satisfying.

— JEAN COOKE, KANSAS CITY, MO

EPC’s Summer Vegan Hash For the hash: 1 medium sweet potato, parboiled, peeled and diced 1 small delicata squash, diced 1 red bell pepper, chopped 1/2 red onion, sliced 2 cups kale, chopped 1 cup cherry tomatoes, roasted 1 cup tofu, cubed 2 tablespoons olive oil Salt and black pepper, to taste 2 tablespoons pumpkin seeds, toasted Fresh cilantro leaves, for garnish Tahini sauce (see recipe below), for drizzling > Heat olive oil in a large sauté pan over medium heat. Add sweet potato, squash, bell pepper and onion. Cook until softened and lightly browned, about 8 to 10 minutes. Add kale and cook until wilted, about 2 minutes. Season with salt and black pepper.

Meanwhile, deep-fry tofu cubes in a separate pan until

golden brown. Drain and set aside. Spoon the vegetable mixture into a serving bowl and top with roasted cherry tomatoes. Garnish with tofu, a drizzle of tahini sauce, pumpkin seeds and cilantro leaves.

1/2 teaspoon chipotle puree or powder 1/3 cup tahini paste 2 tablespoons water (adjust for consistency) 1 tablespoon chopped fresh cilantro Salt, to taste

For the tahini sauce: Two tomatoes, roasted 1/4 cup lemon juice and zest (about 1 lemon)

> In a blender, combine roasted tomatoes, lemon juice and zest and chipotle. Blend until smooth. Transfer to a

bowl and whisk in tahini paste.

Adjust consistency with water as needed. Stir in chopped cilantro and season with salt.

DISHINGPC.COM

21

Ask For It! I try to avoid dairy, so I was happy to see an olive oil cake on the dessert menu at Kaneo. It was so good, and I would love it if they would share the recipe.

— TONY BLUE, GREENVILLE, SC

Kaneo’s Lemon Olive Oil Cake For the cake: 1 2/3 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup granulated sugar Zest of 3 large lemons 2 large eggs 2/3 cup olive oil 3/4 cup whole milk 1/4 cup lemon juice 1 teaspoon vanilla extract Lemon sorbet or ice cream, powdered sugar, for serving > Preheat oven to 350 F. Grease and flour a 9-inch round cake pan; line the bottom with parchment paper. In a bowl, whisk together flour, baking powder, baking soda and salt. In a separate large bowl, combine sugar and lemon zest. Rub the zest into the sugar until fragrant. Add eggs to the sugar mixture and whisk until pale and fluffy. With the whisk running, slowly pour in the olive oil,

22 D I S H I N G P C . C O M

then add milk, lemon juice and vanilla, whisking until just combined. Fold in the dry ingredients gently, mixing only until no streaks remain.

Pour the batter into the prepared pan. Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top springs back lightly.

For the lemon soak: 1/2 cup freshly squeezed lemon juice 1/2 cup granulated sugar > Meanwhile, in a small saucepan over low heat, combine lemon juice and sugar until dissolved (do not boil). When cake emerges from oven, poke holes across

the surface with a skewer, then slowly pour the warm lemon soak over the cake while it’s still in the pan. Allow it to absorb. Let the cake cool completely before removing from pan. Serve plain with a sprinkle of powdered sugar and with a side of sorbet or ice cream.

One bite of the cucumber salad from Kita and I was sold on the fact that it would be a great recipe to make at home.

— JESS FARR, JACKSON, WY

Kita’s Cucumber Salad For the salad (proportions to taste): Persian cucumbers, chopped and brined Fresh mint Fresh dill Red onion, thinly sliced Baby sweet peppers, thinly sliced and brined Lemon zest Olive oil

For the brine: 1 cup yuzu juice 1/2 cup shiro dashi 1 1/2 cups rice wine vinegar 3 tablespoons sambal oelek 1/2 tablespoon soy sauce 1 teaspoon sugar 1 teaspoon ginger, grated > Mix all ingredients for brine in a

bowl and whisk to combine. Cut cucumbers into 1.5-inch slices. Place the cut cucumbers and sliced sweet peppers in the brine and refrigerate for at least 30 minutes or an hour.

Remove the cucumbers and sweet peppers and place in a bowl. Add hand-torn mint, picked dill, red onion and lemon zest. Toss the mixture with a dash of olive oil.

DDIISSHHIINNGGPPCC..CCOOM M

23

Deer Skiers,

100 new ski runs to earn your champagne.

This season, the mountain doubles in size with 100 new ski runs, 10 new chairlifts, and twice the terrain to explore. From first chair to champagne toast, the Deer Valley experience is now even more extraordinary.

Discover the Difference at deervalley.com

A Lesson In Wine Stein Eriksen Lodge’s director of wine, Jim Dahlgren, gives advice for wine tasting, pairing and more.

by Megan Rule photos by Blake Bellet

ALTHOUGH THE ART OF UNDERSTANDING WINE

is often portrayed as something reserved for seasoned sommeliers and connoisseurs, the basic process of properly choosing, tasting and pairing is something that anyone can learn in a quick Wine 101 session with a sommelier. With just a little guidance, you can start to recognize key differences in flavor, acidity and body and begin to match wines with meals that bring out the best in both. Building even a basic wine vocabulary makes dining more enjoyable and gives you the confidence to explore beyond your usual go-to glass.

DISHINGPC.COM

27

Stein Eriksen Lodge Deer Valley is home to Jim Dahlgren, director of wine, who brings years of expertise — and a forever-student mindset. “I would start off simple with someone who wants to expand their wine palate,” he says. “Red or white is always the first question, followed by fruit-forward or drier to narrow it down quite a bit.” (See his Wine-Tasting Dictionary at right for more.)

Dahlgren studied through the Court of Master Sommeliers, where the first certification level is a two-day

intensive followed by an exam. The next level requires independent study and blind tastings. Dahlgren advanced to ultimately become a Master of Wine.

“We have 2,350 selections of wine at the Stein Eriksen Lodge, and we’re still growing and adding new things all the time,” he says. “There’s so much to know about wine, it’s hard to learn in a short period of time. I’m still learning every day, as it’s a constant process. I regularly research certain regions and years when people have a question about a new variety.”

DAHLGREN’S WINETASTING DICTIONARY Fruit-forward wine: Wine with a fruitier or sweeter perception. Many people say “sweet” when referring to these wines, but the sensation comes from the fruity sugar that lingers on the tongue after a sip. Warmer climates, like Napa, California, tend to produce fruit-forward wines.

Examples: Moscato, Riesling, Port Dry wine: Wine with less sugar when the grape is picked, leaving you thirsty or making your mouth water.

Dry wines can still taste fruity, but this comes from the aroma rather than the sugar. Most wines are technically dry.

Examples: Sauvignon Blanc, Pinot Noir, Albariño Acidity: Arguably the most important aspect of wine when choosing a favorite, pairing with food or selecting a bottle. Acidity creates a mouthwatering effect similar to dry wine. Grapes grown at higher elevations produce higher acidity.

Acid complements fat in food.

Examples: Vinho Verde, Sangiovese Texture: Light wines feel ripe and tart, while full-bodied wines are light vs. richer and cling to the teeth and ed di bo fulltongue.

Examples: A light white is Sauvignon Blanc; a full white is Chardonnay. A light red is Pinot Noir; a full red is a California Cabernet Sauvignon.

New World wine: Fruit-forward, riper, lower acidity.

Examples: Most wines from Australia, the United States and New Zealand.

Old World wine: Higher acidity, drier, more full-bodied.

Examples: Most wines from Europe.

28 D I S H I N G P C . C O M

STEPS TO TASTING WINE 1. Smell before sipping.

Your sense of smell picks up notes you might miss on the palate. Wine should taste like it smells.

2. Cleanse your palate with something neutral, such as a cracker or water.

3. Swirl the glass to coat the sides and accentuate aromas.

4. Hold the wine in your mouth briefly to assess fruitiness, acidity, texture and tannins.

5. Cleanse your palate again before switching grapes.

DO’S AND DON’TS OF STORING, POURING, TASTING AND PAIRING • DO pair light, crisp white wines with appetizers to cleanse the palate. Fuller whites pair better with richer entrées, especially those with butter or fat.

• DON’T assume red only goes with steak. Full-bodied reds suit heartier dishes, but medium-bodied reds, such as Sangiovese or rioja, pair well with poultry. Light reds, such as pinot noir, complement salmon.

• DO pair goat cheese with sauvignon blanc — a classic match.

• DON’T force wines on people who already know their preferences.

If someone loves pinot grigio or cabernet, let them enjoy it.

• DO chill red wine slightly before serving.

Heat accentuates alcohol and dulls taste, while over-chilling mutes flavor.

A short time in the fridge — about five minutes — is ideal.

• DON’T smell the cork. It usually smells like cork. Instead, inspect it for leakage or mold, which can make wine musty.

• DO ensure dessert wines are sweeter than the dessert itself.

• DON’T assume higher price means better wine. Trends and media attention can inflate prices. Focus on quality over hype.

• DO use the right glass shape.

A pinot noir glass’s bowl captures aromas, while a Champagne flute emphasizes bubbles.

• DON’T overlook Spanish wines. Beyond rioja, regions such as Priorat and Bierzo are producing high-quality, up-andcoming bottles.

DISHINGPC.COM

29

THREE LOCATIONS. ONE PHILOSOPHY. COFFEE. FOOD. PEOPLE. Park Ave, Old Town Park City — Park City Mountain Resort Base (seasonal) — Main Street, Midway

FRESH, LOCAL, MADE FROM SCRATCH...WHEREVER YOU FIND US.

H A R V E S T PA R K C I T Y . C O M

5 Ways

Tacos photos and story

by Allison Arthur

C AMARÓN A L PASTOR Where to find them: Dos Olas Why we love them: Bright, fresh and full of flavor, the al pastor–seasoned shrimp is balanced with roasted pineapple, creamy cilantro sauce and microgreens for a vibrant, Bajainspired bite. Added bonus: You can choose flour or corn tortillas or lettuce cups to wrap around.

DISHINGPC.COM

1

31

2

LOB ST E R L E T T U C E W RA P S Where to find them: Freshie’s Lobster Co. Why we love them: Freshie’s swaps the tortillas for butter lettuce leaves piled high with chilled lobster tossed in light lemon mayo and topped with sweet mango. It’s the kind of “taco” that feels indulgent yet refreshingly light — proof that “best lobster roll in the world” creativity translates beautifully to other dishes too.

32 D I S H I N G P C . C O M

C RISPY C AULI F LOW ER TACOS Where to find them: Don Gallo Why we love them: All the flavor, none of the meat — this vegetarian option is anything but boring. Crispy cauliflower is topped with pickled zucchini ribbons and fresh cilantro, delivering the perfect mix of crunch and zest. Served with black beans and rice, it’s a full-flavored plate.

DISHINGPC.COM

3

33

4

P OL LO AL PASTO R N AA N TACOS Where to find them: Vessel Kitchen Why we love them: Healthy meets hearty with two slow-roasted pulled chicken, corn and slaw tacos encased in fluffy naan and drizzled with vibrant cilantro dressing and mango salsa. It’s a flavorful, fast-casual favorite that redefines what a taco can be.

34 D I S H I N G P C . C O M

STEAK FAJI TA TACOS Where to find them: Park City Brewing Why we love them: Tacos and craft beer are a match made in après heaven.

These are loaded with fajita-seasoned steak, grilled peppers and onions. A squeeze of lime and a side of housemade salsa verde bring it all together.

DISHINGPC.COM

5

35

With worldly knowledge gained from the Alps to Mexico, Powder’s executive chef brings extensive experience to the kitchen.

by Rachel Robison photos by Blake Bellet chef Stuart Roger traded the turquoise waters of Cancún for the snow-dusted peaks of Park City, he brought with him more than two decades of global culinary experience. Now at the helm of the Waldorf Astoria’s signature restaurant Powder, he’s infusing alpine dining with French technique, Mexican flair and a passion for local ingredients.

Born and raised in the French Alps, Roger boasts a global background.

A graduate of the prestigious École Hôtelière Savoie-Léman in Thononles-Bains, France, he carries with him a deep appreciation for classic French cooking, which he credits as his main inspiration even when exploring other cuisines. After working in Monaco and France, followed by nearly two decades in Mexico, Roger has returned to a mountain setting in Park City.

Here, he has been instrumental in reimagining the dining experience at Powder. Having finished his first season, he is building relationships with local vendors and designing Powder’s new winter menus — including an après-ski selection.

WHEN

In the Kitchen with Stuart Roger

DISHINGPC.COM

37

WALDORF ASTORIA’S CHARRED DUCK BREAST WITH STRAWBERRY AND MUSTARD SEED PICKLES, QUINOA AND PEAS For the marinade: 1 2/3 cups whole-grain mustard 1 2/3 cups Suze liqueur > Puree in Vitamix to a coarse paste.

For the duck (one portion): 1 duck breast, scored 4 teaspoons of the marinade Salt and ground green peppercorn, to taste > Marinate the duck for 2 hours prior to cooking, then strain. Season the duck with salt and green pepper.

For the pickled mustard seeds: 4 tablespoons mustard seeds 2/3 cup water 2/3 cup champagne vinegar 2 1/2 tablespoons sugar 2 teaspoons salt 1/8 teaspoon habanero, finely chopped 4 cardamom pods, lightly cracked > Put mustard seeds in a small pot covered with 6 times the volume of water and bring to a boil.

Strain through a chinois. Return the mustard seeds to the pot with the rest of the ingredients and bring to a boil. Reduce heat slightly and let simmer for 5 minutes. Refrigerate for 12 hours before using.

For the strawberry-mustard seed mix: 2 1/2 cups strawberries, washed, sliced 1/8-inch thick 1 1/2 teaspoons sugar 1/4 teaspoon salt Pickled mustard seeds > Toss strawberries with sugar and salt, and dehydrate in the oven at 160 F for 2 1/2 hours.

Combine with the pickled mustard seeds and liquid and mix well. Refrigerate for 12 hours.

For the quinoa: 2 1/2 cups water 2 cups quinoa, rinsed for 5 minutes in a chinois under cold running water 1/2 teaspoon salt

38 DDIISSHHIINNGGPPCC..CCOOMM

> Combine in an Instant Pot and cook for 1 minute.

To serve: For the duck: 1/4 cup strawberry mustard seeds with juice 1 teaspoon mustard oil 1 marinated duck breast 1 teaspoon horseradish, finely grated 1/2 teaspoon freeze-dried strawberry powder Sea salt, black pepper, to taste Lovage leaves, cut into chiffonade, to taste For the quinoa: 1/2 cup cooked quinoa 1/4 cup baby sweet peas, blanched and shocked 1 tablespoon olive oil 2 tablespoons water Salt, pepper, to taste Mint leaves, cut into chiffonade

Score the duck skin, season with salt and pepper and sear skin side down in a hot pan until the fat renders and the skin is crisp, about 6 to 8 minutes. Flip and cook until the internal temperature reaches 130 F for medium-rare. Rest for 5 minutes before slicing.

In a small sauté pan, combine the quinoa, peas, water and olive oil. Heat until hot, then season with salt and pepper. Stir in the mint and spoon into a warm side bowl. Gently warm the strawberry mustard seeds in their juice, without boiling, and spoon them into the center of a warm entrée plate. Drizzle with mustard oil. Arrange the sliced duck breast over the mustard seeds. Top with grated horseradish, strawberry powder and a flurry of lovage.

Serve the quinoa on the side.

WHAT FIRST PIQUED YOUR INTEREST IN COOKING?

I’ve been cooking since I was very young. My father used to work in the wine industry, so I became very involved in the hospitality and gastronomy world; consequently, cooking was a natural path for me. I originally wanted to study history, but then I chose cooking because I thought it would be a more accessible field. As it turned out, it was not so easy.

YOU HAVE SUCH A GLOBAL BACKGROUND. WHERE DO YOU DRAW INSPIRATION FROM THE MOST?

I would say French cooking. French cooking is the base, and although I have studied and cooked in many countries, the French style always follows. I also spent nearly two decades in Mexico, which added many flavor profiles to my repertoire. I use a lot of chiles in my recipes and many Mexican cooking techniques. I incorporate a wide range of techniques and diverse inspirations into my recipes, ensuring that my dishes stand out from similar ones at restaurants around Park City.

WHAT INSPIRED YOU TO MOVE FROM WARM MEXICO TO THE MOUNTAINS IN PARK CITY?

I grew up in the French Alps, so it is more or less similar to Park City. I spent nearly 18

years in Mexico, so I needed a new adventure, and going back to the mountains felt very natural. I feel very much at home here.

WE’VE HEARD A LOT ABOUT HOW YOU FOCUS ON USING LOCAL, SEASONAL INGREDIENTS AND APPLY A GLOBAL TWIST. HOW DO YOU GO ABOUT SOURCING LOCALLY, AND DO YOU HAVE ANY FAVORITES?

I’m a big believer in sourcing locally, especially when there are so many fantastic options close by. My sous chef and I went on a trip to visit a bunch of local suppliers. One of our favorites was the Dendric Estate in Kamas. We were able to try their ciders, and we are actually incorporating them not only into our wine list but also into a new cider-glazed chicken that will debut this winter, which I’m really excited about. We also visited the Heber Valley Creamery in Midway and will be using their cheeses for our new fondue dish, which will also be available on our brand-new après menu this winter.

WHAT ARE YOUR FAVORITE PARK CITY PLACES TO FREQUENT WHEN YOU AREN’T COOKING?

I’m not that picky unless it is a very highend restaurant. I love to go to Leonardo’s in Kimball Junction. It’s an authentic Latin grocery store that has a small restaurant tucked inside with the most delicious birria tacos that remind me of Mexico.

WHAT WOULD YOU SAY IS A PERFECT THREE-COURSE MEAL AT POWDER?

We’re really excited about our new winter menu, so I’ll give you my perfect meal from that. For a starter, I’d go for our pan-seared foie gras with a lychee purée and dehydrated Kalamata olives with toasted brioche. For an entrée, our cider-glazed chicken will definitely be the star of the season. It will also

come with a selection of fresh side dishes.

And to wrap things up, our new sourdough ice cream is drizzled with local honey and olive oil. One thing to note, though, is that this year, we are really focused on creating more shareable dishes, especially entrées.

I love the idea of family-style dining, and we want to incorporate that into our menu and dining experience going forward. You’ll notice that many of our dishes this winter are designed to be paired with others and shared across the table.

WE ALWAYS ASK CHEFS: WHAT IS SOMETHING YOU ARE EMBARRASSED TO ADMIT YOU LOVE TO EAT?

Macaroni and cheese. But not the boxed kind. A really rich homemade version with aged cheddar and shaved black truffle on top. Maybe not embarrassing, but definitely decadent.

DISHINGPC.COM

39

CUSTOM ALPINE DISTILLERY FLAVORS

Artisan Ice Cream, Craveable Flavors WE’RE SCOOPING IN A NEW SPOT!

Find us at 370 S. 300 E. in Salt Lake City, serving ice cream, French floats and pastries.

PRIVATE CHEF SERVICES | EVENT CATERING GOURMET TO GO MEALS & DELIVERIES

our kitchen, your place 435.608.1408 savouryparkcity.com

OPEN TUESDAY–SATURDAY, 11 A.M.–8 P.M.

FOOD TRUCK & SWEET CELEBRATIONS

Custom ice cream for weddings, events and parties — let our ice cream trailer roll up and bring the fun to you!

jeff@thehiddenoak.com • @gourmetcreamery

The St. Regis Deer Valley Globally-inspired dining with a perfect balance of responsibly-sourced seafood and prime market cuts.

The St. Regis Deer Valley, Park City, UT 84060 t. + 435 940 5700 or srdvdining.com

Outside the Kitchen Spray Some Sparkling, Savor Some Sushi At the St. Regis Deer Valley, après isn’t an afterthought — it’s the main event.

by Allison Arthur photos by Dan Campbell

42 DDIISSHHIINNGGPPCC..CCOOMM

W

hen the mountain air turns crisp and the slopes glitter under the midday sun, après isn’t just an

activity — it’s an art form. And few places perfect that ritual quite like the St. Regis Deer Valley, where skiers trade poles for flutes and make a toast to winter from one of Park City’s most stunning terraces. Here, overlooking snow-draped runs and distant peaks at Deer Valley Resort, the après scene sparkles — literally — with daily sabering ceremonies, sushi platters and cocktails as colorful as the mountain sky.

SETTING THE SCENE PERCHED ABOVE THE SLOPES, THE ST. REGIS TERRACE CAFÉ FEELS LIKE A STAGE BUILT FOR CELEBRATION. FLAMES FLICKER FROM SLEEK FIRE PITS AS GUESTS SETTLE INTO CUSHIONED CHAIRS, SKI BOOTS UNLACED AND SUNGLASSES SLIPPED ON. A LIGHT SNOW DRIFTS DOWN, CATCHING IN CHAMPAGNE BUBBLES AND LAUGHTER. SERVERS GLIDE BETWEEN TABLES, BALANCING ARTFUL TRAYS — BUTTERY LOBSTER ROLLS PAIRED WITH GOLDEN FRIES, JEWELTONED SUSHI ROLLS LINED UP LIKE EDIBLE ART AND COCKTAILS BRIGHT ENOUGH TO RIVAL THE SUNSET. THE MOOD IS INDULGENT YET EFFORTLESS. APRÈS HERE ISN’T ABOUT CROWDS OR CHAOS; IT’S ABOUT SAVORING A LITTLE TASTE OF LUXURY BETWEEN MOUNTAIN RUNS, WHERE A CHILLED FLUTE OF CHAMPAGNE REPLACES THE STEAM RISING FROM A THERMOS OF COCOA. THE RITUAL IT’S THE POP HEARD AROUND THE MOUNTAIN. GUESTS GATHER EACH AFTERNOON AS A ST. REGIS SOMMELIER PRESENTS A CHAMPAGNE BOTTLE WRAPPED IN ANTICIPATION. A GLEAMING SABER FLASHES IN THE WINTER LIGHT, AND WITH A SWIFT, CONFIDENT STRIKE, THE CORK RELEASES IN A BURST OF CELEBRATION. CHEERS ECHO ACROSS THE CANYON AS THE FIRST POUR SPARKLES INTO WAITING GLASSES. CHAMPAGNE SABERING HAS LONG BEEN A ST. REGIS TRADITION — A CEREMONIAL NOD TO BOTH HISTORY AND HIGH SPIRITS. THE RITUAL DATES BACK TO NAPOLEONIC CAVALRY OFFICERS WHO USED THEIR SABERS TO CELEBRATE VICTORY. IT’S BECOME THE ULTIMATE APRÈS PERFORMANCE — DRAMATIC, JOYFUL AND BEST ENJOYED FIRESIDE WITH FRIENDS.

Lessons for those who want to learn can be arranged with the resort, too!

ON THE TABLE THIS APRÈS MENU IS FAR FROM PREDICTABLE. CHEFS CURATE A SPREAD THAT BLENDS ALPINE COMFORT WITH GLOBAL FLAIR — A NOD TO PARK CITY’S WORLDLY DINING SCENE. GUESTS MIGHT START WITH BUTTERY NIGIRI AND RAINBOW ROLLS, THEN MOVE TO A LOBSTER ROLL NESTLED IN A TOASTED BRIOCHE BUN WITH A SIDE OF PERFECTLY CRISP FRIES. COCKTAILS TAKE CENTER STAGE TOO: A COBALT-BLUE CREATION CROWNED WITH AN ORCHID, A STRAWBERRY SPRITZ FLECKED WITH MINT AND A SAVORY RESORT SIGNATURE, THE 7452 MARY, TOPPED WITH FOAM AND FLAIR. EACH SIP FEELS CELEBRATORY, MADE FOR SLOW AFTERNOONS THAT TURN INTO GOLDEN HOURS.

DISHINGPC.COM

43

The 7452 Mary

Named for the resort’s elevation — 7,452 feet above sea level — this cocktail is a spicy, sophisticated twist on the classic bloody.

1 1/2 ounces High West Vodka 7000’ 4 ounces tomato juice 1/4 ounce lemon juice 1/4 ounce Worcestershire sauce 1/4 ounce cornichon juice 1/2 teaspoon prepared horseradish Dash of Sriracha, to taste Pinch of celery salt Pinch of black pepper Pinch of cayenne pepper Lime juice and black lava salt, for the glass rim

For the wasabi-celery foam (espuma): 2 ounces celery juice 1 ounce green apple juice 1/4 teaspoon wasabi powder Small handful fresh parsley leaves

In a cocktail shaker with ice, combine the vodka, tomato juice, lemon juice, Worcestershire sauce, cornichon juice, horseradish, Sriracha, celery salt, black pepper and cayenne. Shake lightly and strain into the prepared glass over ice.

In a small blender or foamer, combine the celery juice, green apple juice, wasabi powder and parsley and blend until frothy. Rim a chilled highball glass with lime juice, then dip it into black lava salt. Fill the glass with ice and add the Mary mixture. Spoon a layer of the foam over the drink.

44 D I S H I N G P C . C O M

The St. Regis adds a pipette that holds hot sauce, allowing drinkers to adjust the heat.

DISHINGPC.COM

45

The signature St. Regis sabering ceremony steals the show. Guided by the resort’s sommelier, guests celebrate the art of opening champagne with flair — a sparkling Deer Valley tradition.

46 D I S H I N G P C . C O M

HOW TO RECREATE THE SPARK AT HOME

SET THE SCENE: CREATE YOUR OWN FIRESIDE MOMENT — EVEN IF IT’S JUST THE BACKYARD. CANDLES OR A SMALL FIRE PIT ADD INSTANT APRÈS AMBIANCE. POUR SOMETHING SPARKLING: CHOOSE A CRISP SPARKLING WINE OR A LOCAL CIDER.

You can find out how to saber your own bottle if you look for the “Lesson” story in our Dishing Park City issue 3, found on dishingpc.com.

MIX A MENU: THINK ELEGANT BUT UNFUSSY — SUSHI ROLLS, SHRIMP COCKTAIL OR A WARM BAGUETTE WITH BRIE AND HONEY. DRESS THE PART: APRÈS CHIC IS ABOUT LAYERING — COZY KNITS, APRÈS BOOTS AND A DASH OF GLAM. INVITE A LITTLE DRAMA: CUE UP MUSIC, POP A BOTTLE AND CELEBRATE THE SEASON — NO LIFT TICKET REQUIRED.

DISHINGPC.COM

47

A New England classic meets alpine luxury: a buttery lobster roll with golden fries, a fireside view and a side of caviar service.

48 D I S H I N G P C . C O M

WE SAVED A TABLE FOR

YOU,

YOU,

& YOU.

“Wait, I actually love kombucha!”

- Everyone who tries Han’s

BREWED IN SLC. LOVED IN PARK CITY. SMALL-BATCH KOMBUCHA MADE FOR THE KOMBUCHA CURIOUS

Look for Han’s Kombucha at your favorite cafes, restaurants, The Market, and more to discover why we’re Utah’s favorite kombucha. ’

& Bar, a women-owned and operated brewery in Salt Lake City, T. Visit the bar for kombucha, cocktails, beer, cider, & more.

Han s Kombucha is brewed at HK Brewing Collective Taproom

370 ASPEN AVE SLC UT 84101 • HKBREWING.COM • @HKBREWINGCO • @HANSKOMBUCHA

2022 - 2025

FIND HAN’S

Cheese, Where to get your fill n. w o t d of fromage aroun

BY LEIGH WILSON

Please!

50 DDIISSHHIINNGGPPCC..CCOOMM

BIG DIPPER

Say Melt Cheese dishes from the Swiss Alps have long been après-ski staples, and Park City is no exception. Fondue and raclette are readily found around town — and every season brings a new favorite.

Fireside Dining at Deer Valley offers one of the most dramatic raclette services in town. This winter-only Empire Canyon Lodge tradition burns through 900 wheels of raclette melted by the fire all season.

Goldener Hirsch is fondue central. Its fourcheese dip comes with apples, grapes, cornichons and broccoli. Add wagyu beef for the ultimate upgrade.

The Blue Boar Inn offers a porter and smoked gouda fondue worth discovering. The dip is served with broccolini, sausage, shishito peppers and a baguette.

P H O T O P R O V I D E D B Y D E E R VA L L E Y R E S O R T

It’s officially comfort food season — and we’re leaning into it, one gooey, golden bite at a time.

Whether you’re grabbing lunch before your next ski run, seeking an après-ski snack or rewarding yourself with a melty masterpiece at dinner, Park City is oozing with cheese-filled favorites. From bubbling fondue to crisped-toperfection grilled cheese, here’s where to get your fix.

FIRESIDE DINING AT DEER VALLEY RESORT

Hidden Ace, a speakeasy at Grand Hyatt Deer Valley, puts a local spin on fondue. The Ace Fondue blends hazelnuts, lemon-sage cheddar, Gruyère and dark Utah beer. Choose pork, beef, shrimp or lamb skewers for dipping.

Low Spark Fondue brings the experience to your home with private parties featuring three courses: cheese fondue, an entrée and chocolate fondue for dessert.

Starting Cheesy Cheese makes the perfect appetizer — whether melted, stuffed or baked. These small plates are ideal for sharing.

Courchevel Bistro pairs Park City Creamery brie with crostini, marmalade and green apple slices.

Twisted Fern wraps brie in puff pastry and serves it with a seasonal chutney and arugula.

DISHINGPC.COM

51

Butcher’s Chop House & Bar offers dates stuffed with blue cheese and wrapped in brown-sugar-cured bacon.

Kita at the Pendry serves Japanese-style cheesy corn — mozzarella, Parmesan, nori goma seasoning and sweet corn.

High West Refectory in Wanship makes a Southerninspired baked pimento dip with High West Double Rye and sharp cheddar, served with pickled jalapeño relish and tortilla chips. Or, if you’re in more of a Mexican mood, don’t miss the smoked chicken nachos with Hatch chile cheddar sauce.

High West Saloon has its own pimento appetizer — a house-made pretzel served with High West Double Rye pimento cheese, pickles and mustard.

Dos Olas at the Pendry serves queso fundido made with Oaxacan and asadero cheeses, plus chorizo. You’ll also find versions at Chimayo and Don Gallo.

AURORA KITA

GLORIETTA

CHUTE ELEVEN

52 D I S H I N G P C . C O M

The Main Cheese Mac and cheese leads the way, but there are plenty of other hearty, cheese-filled dishes to try.

BUONA VITA

Brasserie 7452 at the St. Regis Deer Valley serves a mac and cheese with smoked gouda, alpine cheeses and toasted panko.

Empire Canyon Grill at Deer Valley uses raclette, Gruyère and bacon for its Mountain Mac. Freshie’s Lobster Co. adds fresh Maine lobster to a cheddar-Gruyère sauce for its lobster mac and cheese.

Hearth and Hill serves truffle mac and cheese with Gruyère, bacon, breadcrumbs and chives. It’s listed as shareable (but we won’t judge if you don’t share).

Buona Vita specializes in cheesy pastas and pizzas, including quattro formaggi fettuccine with gorgonzola, provolone, fontina and Parmesan.

High West Saloon makes mac and cheese with bacon, cheddar and Gruyère, topped with an everythingpretzel crumble.

Between the Bread Sometimes only a gooey grilled sandwich will do.

TWISTED FERN

Deer Valley’s Chute Eleven serves a splurge-worthy Ossetra caviar grilled cheese with lobster, caviar, crème fraîche and apple — it’s decadent and worth every penny.

Silver Lake Lodge offers two grilled cheese sandwiches — one with cheddar and mozzarella, the other with barbecue pulled pork added. Don’t skip a side of cheese fries.

Big Dipper on Main Street makes Karleen’s Uptown Turkey Grilled Cheese with turkey, cheddar, Gruyère, goat cheese, bacon, arugula and tomato on sourdough, served with tomato soup.

Fletcher’s, also on Main Street, won Best in State for its short-rib grilled cheese with Beehive Promontory cheddar, roasted garlic aioli, arugula and tomato.

Don Gallo serves gooey breakfast quesadillas in five varieties, from ham and cheese to a Greek version with olives, spinach and feta.

DISHINGPC.COM

53

Say Cheese, Locally Want to make your own cheesy comfort food? Stock up on these Utah favorites: PARK CITY CREAMERY

has been crafting artisan, Europeanstyle cheese since 2018, dubbed “cheese with altitude.”

CAPUTO’S (SALT LAKE CITY)

sells Rocky Mountain Sky, a goatbrie blend that’s cave-aged locally.

HEBER VALLEY MILK & ARTISAN CHEESE

produces award-winning cheeses and hosts tours, tastings and cheese-making classes.

LOW SPARK FONDUE

BEEHIVE CHEESE

BLACK ROCK MOUNTAIN RESORT

Boards and Bites At Sweets & Cheese, the cheese boards and charcuterie spreads are custom-built and artfully arranged, offering meat and cheese lovers plenty of variety, with attention to local sourcing and dietary preferences.

in Ogden is famous for rubbedrind cheeses such as Barely Buzzed, flavored with lavender and espresso.

GOLD CREEK FARMS

in Woodland crafts rich, buttery cheeses from its own Brown Swiss cows.

Edgar’s Après at Deer Valley Resort offers a charcuterie board on the lunch/ après menu that includes antipasti, prosciutto, Calabrese salami, brie, dried fruit, pita chips and whole-grain mustard.

710 Bodega offers modern tapas with a gorgeous charcuterie board featuring Iberico ham, smoked meats and a variety of local and imported cheeses.

54 D I S H I N G P C . C O M

PARK CITY CREAMERY

HIGH WEST SALOON’S PIMENTO CHEESE 1/2 cup roasted red pepper (fresh or jarred) 8 ounces cream cheese, softened 1 cup mayonnaise 1 teaspoon sugar 1/2 teaspoon smoked paprika 1/2 teaspoon ground white pepper 1/4 cup house pickle liquid 1 tablespoon Fresno chile pickle liquid 1/4 cup chopped Fresno chiles This is 1/2 cup grated white cheddar about 2 1 cup chopped pickles ounces.

1 cup High West Rendezvous Rye whiskey 1/4 cup sour cream > Place the roasted red pepper in a food processor and pulse until chopped into medium pieces, not into a pulp. Work in small batches if necessary.

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, mayonnaise, sugar, paprika, white pepper, pickle liquid, Fresno chile pickle liquid, whiskey and sour cream. Mix on low to medium speed until smooth and homogenous.

Transfer the mixture to a large mixing bowl.

Stir in the chopped peppers, grated cheese, Fresno chiles and chopped pickles by hand until evenly combined.

Cover and refrigerate for up to 7 days and bring to room temperature for about 1 hour before serving.

DISHINGPC.COM

55

Retail kiosk inside The Market • • • • •

GOURMET GRAB & GO BUILD YOUR OWN CHARCTUERIE BAR MINI CELEBRATION CAKES ROMAN STYLE PIZZA WHOLE & BY THE SLICE SANDWICHES, SALADS, SIDES, MORE

Catering & Delivery • • • • •

GRAZING BOARDS & TABLES ARTISAN CHEESE & CHARCUTERIE GOURMET CELEBRATION CAKES SANDWICHES, QUICHES, SALADS, MORE CORPORATE LUNCH PACKAGES

Get High (Tea & Chocolate)

Two elegant Utah hotels turn winter afternoons into artful escapes.

by Rachel Robison

When the temperature drops, après-ski takes on many forms —

sometimes it’s champagne and oysters by the fire, other times it’s something softer, slower and steeped in ritual.

Two local luxury hotels are giving the après tradition a decadent twist this winter. At The Grand America Hotel in Salt Lake City, high tea becomes an elegant midday affair with fine china and finger sandwiches. Up the canyon in Deer Valley, Grand Hyatt redefines the art of warming up with “high chocolate” — high tea meets a theatrical, torch-melted spin on the Parisian hot chocolate. Whether your ski boots are parked by the fire or your pinkie’s in the air, both experiences promise the same reward: pure, cozy indulgence.

DISHINGPC.COM

57

SOMETIMES the best

High Tea at The Grand America

après doesn’t need a slope — just a steaming cup and a little sparkle.

Elevate your après game this season and channel your inner Eloise with midday high tea at The Grand America Hotel in Salt Lake City. The stunning hotel offers a daily traditional English high tea service in its lobby lounge. Sink into an oversized velvet armchair, take in the views of the courtyard, and prepare to indulge. Sip on an impeccably curated selection of teas for every mood and caffeine level.

White and green teas include sencha, white petal, jasmine pearl and oolong. If relaxation is your goal, head straight for the herbal “meadow” blend — a soothing infusion of chamomile, hyssop, rose petals and linden flowers. Our favorite?

The No. 555 Dandelion Chai, created exclusively for The Grand America.

This house blend delights with roasted dandelion root, rooibos, cinnamon, rose petals and coconut flakes.

While sipping, enjoy tiers of treats, including daily rotating house-made petits fours and savory finger sandwiches curated by Executive Pastry Chef Xavier

Baudinet. Spiced apple panna cotta and morello cherry almond cakes satisfy the sweet tooth, while smoked salmon, cucumber and egg salad sandwiches on house-made bread offer savory balance. Vegan, vegetarian and gluten-free options are available.

This season, The Grand America adds a festive touch to its signature afternoon tea with themed experiences. From November 21 to January 4, the holiday tea returns with

58 D I S H I N G P C . C O M

seasonal pastries and sweets ($52 for adults, $37 for children ages 4–12).

During regular service, afternoon tea is offered Tuesday through Thursday from 11 a.m. to 4 p.m., and Friday through Monday from noon to 4 p.m. ($47.50 for adults, $27 for children). Upgrade to the Grand Tradition Tea, which includes imported and domestic cheeses, or add a glass of sparkling wine for a celebratory twist.

High Chocolate at Grand Hyatt Deer Valley Last winter, a new après ritual made its debut slopeside at Deer Valley. At the new Grand Hyatt Deer Valley, guests can ski directly to Remington Hall and settle into the Living Room lounge for the High Chocolate Experience — a theatrical, indulgent take on hot chocolate inspired by the famed version at Angelina in Paris.

Crafted by Chef Viktor Merenyi using locally roasted Nicaraguan cacao beans, each hot chocolate is topped with Chantilly cream, steamed milk

and a cloud of cotton candy and melted tableside with a warm torch pour. Guests can also opt for a frozen hot chocolate (with a boozy add-on available).

Enjoy tiered trays of sweet and savory treats, including hazelnut chocolate éclairs and freshly baked cookies. It’s a scene designed for both kids and adults — the perfect reward after a day on the slopes.

The High Chocolate Experience is priced at $25 per person, with optional handmade pastries for an additional $18.

It’s served daily from 2:30–4 p.m., and reservations are required 24 hours in advance (RemingtonHallDV.com).

How to Do High Tea Like a Pro Dress the part: Afternoon tea isn’t formal, but chic resort wear fits the setting.

Pace yourself: Start savory, move to sweet.

It’s a marathon, not a sprint.

Upgrade it: The Grand Tradition package adds cheeses worth lingering over.

Don’t skip the chai: The No. 555 Dandelion blend is the hotel’s signature sip.

Reservations: Required for themed teas; book early for the holidays.

HIGH TEA at The

Grand America takes place in this lovely room.

Insider Tips for High Chocolate Best seat: By the fire — the cotton candy melt looks magical in the glow.

Make it boozy: Ask for the signature Spiked Frozen Hot Chocolate.

Don’t rush it: The torch-pour presentation is part of the fun.

Bring the kids: It’s the sweetest après treat they’ll ever earn.

Reserve ahead: Spots are limited; book your spot the day before by 11 a.m.

DISHINGPC.COM

59

HOT. COLD. REST. REPEAT A Nordic-inspired sauna and cold plunge experience designed for recovery and rejuvenation. Follow our simple regimen — hot, cold, rest, repeat — for the ultimate reset after a day in the mountains. Our hosts guide you PARKCITY.PLUNJ.CO 435.346.1277

through your first visit and provide hot tea, electrolytes and fresh towels every time.

Use code DISHING at booking for 10% discount.

CHECK Just because the snow starts to fall doesn’t mean Park City’s music scene goes quiet — it just changes venue. The same mountains that echo with outdoor summer concerts trade their sunshine stages for cozy bars, candlelit lounges and late-night jam sessions. By spring, the beat moves back outside — but if your après vibe leans more bass drop than bubbly pop, here’s where to find live tunes all winter long.

62 D I S H I N G P C . C O M

THE CABIN

THE PULSE The live music scene stays hot all winter.

OF PARK CITY

by Leigh Wilson photos provided D I S H I N G P C . C O M 63

THE SPUR BAR & GRILL MAIN STREET One of the few venues that hosts live music every night of the week, The Spur Bar & Grill is part of the restaurant group that includes 350 Main, the Star Bar and Big Dipper.

We love that you can always count on finding live music at The Spur Bar & Grill.

WHEN TO GO: Live music starts at 7 p.m. weekdays and 9 p.m. on weekends, so you’ve got time for après drinks before staking out your spot for the show.

WHAT TO EXPECT: Local, regional and national acts ranging from rock and country to bluegrass and cover bands.

WHAT TO WEAR: Mountain casual is the name of the game. Ski clothes, cowboy boots — anything goes.

WHAT TO DRINK: Whiskey drinkers should try the Spur Whiskey, an exclusive label from Alpine Distilling made just for The Spur.

WHAT TO EAT: The Spur Burger, made with an eight-ounce wagyu beef patty topped with bacon and American cheese, is the ultimate bar dinner.

INSIDER TIP: The Spur is open late, so it’s a great spot to end your evening on Main Street.

PRIME STEAK HOUSE & PIANO BAR MAIN STREET At Prime, the food is the star of the show and the music is a lovely accompaniment. The celebrationworthy menu features generous steak and seafood entrées with family-style side dishes.

64 D I S H I N G P C . C O M

WHEN TO GO: The piano is played daily starting at 6:30 p.m.

WHAT TO EXPECT: A celebratory atmosphere with a soft piano soundtrack.

WHAT TO WEAR: Officially, it’s “Park City casual,” but you won’t be overdressed if you feel like sporting something special.

WHAT TO DRINK: The Prime Manhattan is made with Eight Settlers bourbon, Angostura bitters and sweet vermouth.

WHAT TO EAT: You can’t go wrong with any of the steaks — just make sure to save room for the molten chocolate cake.

INSIDER TIP: If you have underage diners in your party, request a table near the piano bar. The sound carries, so even if you can’t sit in the bar, you can still enjoy the music.

THE SPUR BAR & GRILL

g ownmusic.orto Mountaintgr ce ur so t ea r he is anot -to-date live follow for up enings in music happCi Park ty.

DJS TO FOLLOW

Live DJs more your scene? Check out these names who regularly spin tunes around town during ski season.

DJ Don of Don Woodbury Productions is a busy man on the Park City DJ circuit. When he’s not traveling the world to spin weddings and corporate events, you can often find him in the booth at The Vintage Room at the St. Regis Deer Valley or Chute Eleven at Empire Canyon Lodge.

DJ Marty Paws is legendary in these parts. A regular at The Cabin, he’s been performing at Park City venues for years. This local favorite is often spotted biking around town with his cat, Steve.

DJ Liam is another fixture at Park City celebrations. He’s been spinning Sundance parties since 2008 and is still a staple at local events like the Park City Farmers Market and Canyons Village festivities.

DISHINGPC.COM

65

THE CABIN

RIVERHORSE ON MAIN MAIN STREET One of Park City’s oldest restaurants has live music every night in winter — alongside its upscale atmosphere and elevated American cuisine.

WHEN TO GO: Every night of the week between 6:30 and 9:30 p.m.

WHAT TO EXPECT: A mix of acoustic sets, piano performances and country music.

WHAT TO WEAR: Guests tend to dress up for dinner at Riverhorse, but you won’t be turned away in jeans or even ski pants.

WHAT TO DRINK: The Mountain Side, made with Alpine gin, basil, cucumber and StGermain, is the perfect palate prep for an amazing meal.

WHAT TO EAT: The Wild Game Trio is unique and a great representation of Western American cuisine.

INSIDER TIP: Plan ahead — reservations open 60 days out on Resy. If you miss the window, get there promptly at 5 p.m. for first-come, first-served bar seating.

GRUB STEAK

PROSPECTOR

A Park City tradition for more than 40 years, Grub Steak has been the site of countless celebrations and special occasions. This classic Western steakhouse is the place to go for good music and a great meal.

WHEN TO GO: Live country music is played every Thursday through Sunday at 6:30 p.m. during ski season.

WHAT TO EXPECT: Country and Western music.

WHAT TO WEAR: Cowboy boots and hats fit right in at Grub Steak.

WHAT TO DRINK: Choose from six local beers on tap, including the Grub Steak Lager brewed by Park City Brewing.

66 D I S H I N G P C . C O M

GRUB STEAK

WHAT TO EAT: For Western cuisine, choose from the bison tenderloin, elk sirloin or Idaho ruby trout.

WHAT TO EXPECT: A rotating schedule of talented local musicians in a small, intimate venue.

INSIDER TIP: Save room for the bread pudding.

WHAT TO WEAR: Come straight from the slopes — no change of clothes needed.

ESTE PIZZA

PROSPECTOR

The Pizza Box Concert Series moves indoors for ski season. Skip the Main Street crowds and bring the family to Este for an all-ages evening of live music and New York-style pizza.

WHEN TO GO: Friday and Saturday nights from 5 to 8 p.m.

WHAT TO DRINK: Choose from four beers on tap or 20 bottled options.

WHAT TO EAT: Build your own pizza from more than 20 topping options, including vegan and gluten-free choices.

INSIDER TIP: Get there before the lifts stop spinning if you want a table inside — it’s a small restaurant and fills up quickly.

WHAT TO EAT: The Ace Fondue uses local ingredients and offers a choice of four protein skewers — there’s a chocolate dessert version, too.

INSIDER TIP: Trade your ski boots for sneakers and dance the night away.

THE CABIN

MAIN STREET

This locals’ spot is as much a music venue as it is a bar. Some of Park City’s longest-tenured bartenders work at The Cabin, and it’s easy to see why this spot is a favorite among locals.

WHEN TO GO: Check the online calendar and pick which music night suits you best — karaoke, DJs, line dancing lessons and live music rotate throughout the week.

RIVERHORSE ON MAIN

WHAT TO EAT: Caviar — it’s not just for Deer Valley skiers.

INSIDER TIP: Don’t miss The Pool House, Pendry’s rooftop pool, which has its own après scene.

HIDDEN ACE

APRÈS PENDRY

CANYONS VILLAGE

With the opening of the new Sunrise Gondola, Après Pendry is perfectly positioned for everything après in Canyons Village. Indoor and outdoor fireplaces offer a cozy spot to thaw out.

WHEN TO GO: Straight from the slopes.

WHAT TO EXPECT: Shareable food and handcrafted cocktails with piano and acoustic performances.

WHAT TO WEAR: Ski attire is fine, but it’s the Pendry — so get fancy if you feel like it.

WHAT TO DRINK: The Crème Brûlée Espresso Martini is the ultimate nightcap.

DEER VALLEY EAST

Deer Valley’s newest après spot is just heating up. This underground speakeasy at Grand Hyatt Deer Valley is heading into its second season of live music and libations in Deer Valley’s East Village.

WHAT TO EXPECT: Any music genre you can think of has probably played at The Cabin.

WHAT TO WEAR: Ditch the ski boots — you’ll be on your feet all night.

WHAT TO DRINK: The Cabin Old Fashioned features a special collaboration with Maker’s Mark.

WHAT TO EAT: The Main Street Double Double is one of the best deals in town.

INSIDER TIP: Don’t miss the photo booth for optimal memory preservation.

WHEN TO GO: Thursday through Sunday starting at 7 p.m., with a late-night DJ on Saturdays after 10 p.m.

WHAT TO EXPECT: A mix of country, soul and jazz performed by a rotation of soloists and duos.

WHAT TO WEAR: The slopeside location makes ski attire acceptable — and common.

WHAT TO DRINK: The Lavender Lift features High West gin, lavender, fresh lemon juice and champagne.

DISHINGPC.COM

67

Enjoy the finest and freshest extra virgin olive oils, balsamic vinegars, house blended spices, gourmet foods and more now online.

M o u nt a inTown O l i veO i l .c o m Visit Us at 613 Main Street in Park City

Experience Our World of Flavor

Simple. Sustainable. Soil.

What’s in your soil matters — to your plants and the planet.

Use Dishing10 for 10% off your first order. hello@circlesoil.com @circlesoil circlesoil.com Photo by Gareth Leah

Q A

Local Taste: Chloe Johnson Martino

This Park City native is “selling Park City” and eating her way through Main Street for Dishing. story and photos by Allison Arthur

S

ince her earliest family memories

of dining at Adolph’s and having weekend brunches at Stein Eriksen Lodge, Chloe Johnson Martino has always valued the dining scene in Park City. The 30-year-old dynamo is a real estate agent and social media maven, which also often makes her a part-time tour guide to the city. It’s a good thing she’s from here — so taking people around and sharing her favorite places comes easily.

For Dishing, Martino has embarked on a social media endeavor to dine at every restaurant on Main Street. Every Friday, she shares about the experience on Instagram at @dishingpc and @chloesellsparkcity.

She was surprised by how many she had never been to and already has some new favorites. “Main Street is such a movable feast. It is an all-inclusive experience for people. There are so many fun ways to enhance your experience in Park City. You can stumble into an art show or live music at The Spur,” she says.

Because she is dining out so much, we wanted to find out more about some of her favorite recommendations.

DISHINGPC.COM

69

ONE THING you may

not know about Martino is that she is also the lead singer for a band that plays at events all over the country.

What are a few of your favorite food memories from growing up in Park City?

For my family, Adolph’s Restaurant was home for every birthday, holiday and celebration!

There is no way to describe how they shaped cuisine and hospitality in our community, leaving every Park-ite unexpectedly drooling over their famous escargot. For special weekends, Stein Eriksen’s Sunday buffet was (and still is!) a classic. I still recommend this to visitors I meet here in town for an incredible family-friendly experience.

What are some of your top recommendations for dining in Park City right now?

If you want delicious duck, I was blown away

by Twisted Fern’s duck entrée. It is better than I’ve had in France, with full farm-to-table flair.

70 D I S H I N G P C . C O M

MARTINO has many family

memories from dinners at Adolph's Restaurant (the current location of Tupelo).

For brunch with the girls, the parents or my thoughts, my choice is always Five5eeds. If I’m feeling healthy, I order their savory shakshuka.

If I’m feeling stressed, it’s the Chicken Vodka Parmy Sando with a side of no regrets.

And a new favorite that is coming in hot on the scene is the authentic and delicious Mumbai House at the bottom of Main. My advice? Chicken tikka masala — and don’t hold the butter on the naan.

You are currently craving ...

If you see me leaving the secret Chip cookie window on Main Street with a large bag, no, you didn’t …

What do you love about the food scene in Park City?

The resort hospitality! Everyone who lives in Park City is here because they love it, and that really shows in the way we share our food and town experiences with visitors and locals.

You’ll find experiences here that you can’t get anywhere else, from sleigh-ride dinners to whiskey ranch brunches, that are the heartbeat of our culture here in the Wild West.

What are three places you always recommend to visitors in the winter?

Number one, two and three is Fireside Dining at Deer Valley’s Empire Canyon Lodge. A quadruple buffet extravaganza is prepared

by Deer Valley Resort’s world-famous chefs, including raclette melted by the fire — and a sleigh ride under the stars whenever you choose. I recommend it after dinner but before the chocolate fondue buffet.

Okay, I’ll go for two. High West Saloon is a must-visit for out-of-towners to experience the true cowboy lifestyle, with incredible food and great ambience.

And a bonus: if you’re feeling wild and ready to crush the best chicken sandwich in America, stop

by Pretty Bird Chicken — and good luck in your swimsuit in the hot tub later. But it’s so worth it.

Any “musts” in Salt Lake City?

There is a very small and incredible Italian restaurant called Veneto, with an intimate atmosphere and traditional Italian classics at their best.

When it comes to après-ski, we can find you at ... ?

Mention that you read this, and I’ll buy you a drink at the Veuve Clicquot yurt at the Montage.

Any tips for dining on the mountain?

Embrace the life-changing experience of the Montage’s Slope Stream smash burger with corn and jalapeños on the burger. It is so unexpected, and I’ve been dreaming of it ever since.

What is your guilty pleasure?

My guilty pleasure is the frittata and a long lunch conversation with my favorite waitress, Lavinia, at Bartolo’s — a real locals’ spot where I have the menu memorized and it is perfectly consistent every time.

If you are showing a property, you might pick up a to-go lunch from ... ?

This is easy. They know my name and my order. I would grab the chicken laksa soup from Harvest. It is delicious, easy and healthy.

C H LO E’S Q U I C K PI C KS BEST DINNER WITH A VIEW Fireside Dining at Empire Canyon Lodge MAIN STREET SPOTLIGHTS Courchevel Bistro and Big Dipper BRUNCH SPOT Five5eeds NEW GEM Mumbai House W H E R E S H E ’ L L B U Y YO U A D R I N K Veuve Clicquot yurt, Montage Deer Valley

Where do you get a nightcap when you just aren’t ready to go home?

Palomino is my go-to for the chic vibes and cocktails worth the price tag. I’ll see you there!

And lastly, what are a few of your new (to you) favorite spots so far on Main Street that have come out of your “dining on Main” endeavor?

So far, it has been Courchevel, Handle and Big Dipper.

DISHINGPC.COM

71

364 Main Street @alpinedistilling @alpineparkcity

72 D I S H I N G P C . C O M

PARK CITY

Social Aid & Pleasure Club

LOCAL PRODUCERS

SPOTLIGHT

THREE ENTREPRENEURS T H R I V E I N T H E PA R K C I T Y C O M M U N I T Y.

BY MELISSA THOMASMA

DDII SS HH II NN GG PP CC .. CC OO M M

73

ASHLEY GOULD

74 D I S H I N G P C . C O M

In a world increasingly thrown off-kilter by division and distraction, Ashley Gould is on a mission to bring us back to the table — literally. As the founder of Âme Atendre, a Park City-based brand showcasing what she calls “gatherware,” Gould creates thoughtfully designed, small-batch pieces that transform everyday moments into something extraordinary.

Her philosophy is simple: fewer, better things — and deeper, better conversations.

“During COVID, I think we forgot how to spend time together,” Gould says. “And even before that, it felt like we’d stopped knowing how to respectfully disagree.

Gathering used to be where those conversations happened.”

That belief is at the heart of Âme Atendre. The brand’s crystal tumblers — hand-blown in the Czech Republic — are perfectly imperfect, each one unique.

The ceramics are microwavesafe and designed for daily use. Even the water glasses are deliberately stackable, as beautiful in hand as they are on the shelf. This is the intersection of art and utility: pieces that invite people not just to drink or dine, but to linger, connect and talk.

But Âme Atendre isn’t only about the table; it’s about safeguarding what matters. Gould is passionate about small-batch production, artisan craft and PHOTOS BY BLAKE BELLET

ÂME ATENDRE

sustainability — an antidote to the massproduced sameness that fills most kitchen cabinets. “People say they want better quality, but then they’re not always willing to pay for it,” she says. “When you buy something that’s been made by hand, you’re not just buying an object. You’re protecting a history of skill and ensuring that artisans can make a living.”

Each piece, Gould believes, tells a story.

“You can have a deeper relationship with an object when it’s not perfect,” she says.

Uniqueness is an invitation to presence, to deeper appreciation.

It’s a philosophy inspired in part by design historian Glenn Adamson’s mantra of “fewer, better things.” Gould sees this approach as both soulful and practical. “We don’t need 50 glasses,” she says. “We need five or eight really nice ones. Mass consumption isn’t good for the planet, and it’s not good for our souls, either.” Âme Atendre’s mission goes beyond aesthetics or function; it’s about the role these objects play in life’s full emotional spectrum. “Everything today is about joy and happiness,” Gould says. “But life isn’t just that. It’s grief, anxiety, anger and joy, too. These pieces are designed to accompany you through all of it. They’re there for the celebrations and the hard conversations.”

That belief inspired Gould’s podcast, On the Table with Ashley, where she invites guests to talk about the kinds of things we should be putting on the table even when they’re not easy, cultivating conversations that matter.

With every hand-blown glass and perfectly balanced plate, Âme Atendre invites us to gather, slow down and connect — not just with one another, but with the objects we choose to bring into our lives.

ÂME ATENDRE items

can be sourced online as well as locally at New West KnifeWorks.

TH O U G HTFU L TAB LE SCAPE S This season, as holiday celebrations and après-ski evenings draw us together, Âme Atendre’s “gatherware” elevates the table into something special.

WOODEN SERVING BOARD | $350 Crafted in Indiana from premium red oak, this versatile board works for cutting, serving or showcasing food.

Perfect for cheese, charcuterie or bread.

T H R E E - P I EC E D I N N E R S E T | $ 2 6 0 Handcrafted in collaboration with Utah’s Villa Ceramics, each stoneware piece is wheel-thrown, bisque-fired and finished with a smooth matte base and glossy glaze. Available in three colors.

CERAMIC MUGS | $85 Also made by Villa Ceramics, these mugs are ideal for coffee, tea or hot chocolate. Timeless design for everyday use, refined enough for brunch or cozy gatherings.

DISHINGPC.COM

75

TOM RAYMOND

76 D I S H I N G P C . C O M

When it comes to the most flavorful herbs and vegetables, success begins long before harvest. It starts beneath the surface, at the roots. Circle Soil — a Utah-based venture — is using organic, sustainable ingredients to give gardeners and houseplant enthusiasts maximized growing power.

Founders Tom Raymond and Alan Spadafora didn’t set out to reinvent soil.

While working in wildfire mitigation and forest health — and collaborating with Utah State University on biochar production — they discovered a way to transform woodland waste into a premium, sustainable product.

Biochar, as Spadafora explains, is essentially what’s left after a campfire: the black chunks at the bottom.

“It’s a highly concentrated form of carbon that can last in the soil for hundreds of years,” he says. By creating it through a controlled process, the pair realized they could ALAN harness biochar’s ability to SPADAFORA improve soil while keeping valuable material out of landfills. That realization became Circle Soil, a company rooted in both science and sustainability.

Biochar is at the heart of everything they do. Acting like a sponge, it holds nutrients and water, PHOTOS BY NEGLEY STOCKMAN

CIRCLE SOIL

releasing them slowly as plants need them.

In an era of hotter, drier seasons driven by climate change, moisture retention has never been more critical. Unlike many commercial soil brands that rely on unsustainable ingredients, Circle Soil sources biochar locally and increasingly ties its production directly to wildfire mitigation projects — turning a hazard into a resource.

Just as important as what Circle Soil includes is what it leaves out. “A lot of cheaper soil mixes use peat moss,” Raymond says. “We don’t. Peat harvesting isn’t sustainable.” Instead, the team blends organic Utah compost, volcanic minerals from southern Utah, recycled expanded shale from Rockport Reservoir, worm castings for natural nutrients and coconut coir — an upcycled by-product of the coconut industry that replaces peat moss.

The result is a nutrient-dense, waterretentive mix designed not just to feed plants, but to protect the planet. And while Circle Soil falls into the premium category, Raymond and Spadafora emphasize accessibility. Compared to other premium brands, their pricing hovers near the bottom. “We want everyone to have access to quality, sustainable soil,” Spadafora says.

Circle Soil products are available at Park City Gardens and seasonally at the Park City Farmers Market, Millcreek Public Market and community events. The company continues to grow, fueled by a mission to close the loop between waste and abundance. For Raymond and Spadafora, it’s about more than what’s in the bag. It’s about turning forest by-products into flourishing plants and gardens, one handful of soil at a time.

TI P S FO R I N DOO R G ROW I N G TH I S W I NTER Even when the snow piles up and temperatures drop, you can enjoy fresh herbs and vegetables at home. Keep these tips in mind to help your indoor plants thrive: QUALITY SOIL Use a long-lasting potting mix with excellent drainage to support healthy roots through the colder months.

AZOMITE WORM CASTINGS

COMPOST

BIOCHAR

COCONUT COIR

EXPANDED SHALE

DRAINAGE Make sure pots have drainage holes, and add aeration material — such as chunky biochar — to keep roots from sitting in water.

LIGHT South- and west-facing windows provide the best natural light. Rotate plants weekly to ensure even growth. As daylight hours fade, consider a grow light to prevent leggy or droopy greens.

HUMIDITY Utah winters are dry. Group plants together, mist occasionally with distilled water or use a small humidifier nearby.

WAT E R Let the top two inches of soil dry out before watering again. Always allow excess water to drain to prevent root rot.

DISHINGPC.COM

77

In Park City, where snow-dusted mountains meet bustling après-ski scenes, a small business with a big heart is redefining the art of gathering. Sweets & Cheese began in 2017 as Angela Moschetta’s way of rooting herself more deeply in the place she calls home.

Inspiration came easily.

“Growing up Italian, I watched my parents quickly pull together spreads of homemade meats, incredible cheeses, olives, cakes and such whenever company dropped by,” she says.

Grazing was not just a way of eating, but a way of connecting — and soon Moschetta found herself recreating the same experience for friends after a long day on the slopes.

The need was clear: ANGELA Park City was hungry for MOSCHETTA thoughtful, beautiful grazing spreads. What began with cheese boards has blossomed into something bigger, though the spirit remains the same. Today, Sweets & Cheese is known for three signature offerings: showstopping charcuterie and grazing boards, elegant allnatural cakes often adorned with fresh flowers and baked goods made without seed oils, available both wholesale and through The Market at Park City.

Now, with the opening of a retail kiosk PHOTOS BY NEGLEY STOCKMAN

SWEETS & CHEESE

78 D I S H I N G P C . C O M

inside The Market, the dream has expanded further. Shoppers stop for pizza al taglio or Italian deli sandwiches stacked on housemade focaccia. There are quiches with tender crusts, crisp salads with vibrant dressings, pastries that practically demand a cappuccino and Kobe beef hot dogs wrapped in buttery croissant dough. For anyone rushing home after work, the grab-and-go case brims with mini cakes, sides, salads and savory quiches, making dinner both easier and better.

“It’s always been my goal to offer topquality food in Park City at prices lower than chains charge for lesser quality,” Moschetta says. “I’m proud we’re doing it now. We are feeding Park City’s workforce an affordable lunch every day and setting them up to create an easy and affordable home-cooked meal in the evening.”

That commitment starts with ingredients.

Whenever possible, produce comes from Utah farms, whose growing season is short but sweet. Meats and cheeses travel from further afield, chosen from artisans who elevate their craft to an art form — Olympia Provisions in Portland, Salumeria Biellese in New York, Smoking Goose in Indianapolis.

Cheeses arrive from Europe despite tariffs, because nothing less will do. Each board is layered with these treasures, accented by fruit, nuts and seasonal surprises — a canvas where color, flavor and texture play together in harmony.

The beauty of a grazing spread, Moschetta says, lies in its inclusivity. “This style of eating has been around in every culture since the dawn of time, and it offers the kind of flexibility that works in a group,” she says. “Some guests nibble, others fill a plate.

Vegetarians, vegans, keto followers and

G R A Z I N G BOAR D TI P S FRO M A PRO Want to create your own grazing board this winter? Angela Moschetta, the culinary creative behind Sweets & Cheese, offers a few tips: M I X T E X T U R E S A N D F L AVO R S If you’re serving all hard meats, include at least one soft cheese.

B A L A N C E S W E E T A N D TA N GY Pair local honey or jam with cornichons and a pickled pepper.

A D D VA R I E T Y Include olives for richness and artisan crackers for crunch.

KEEP IT FUN There are no rules — enjoy the creativity.

omnivores all find a seat at the same table without fuss or explanation. And of course, it’s festive — who doesn’t love variety and the chance to try something new?”

That’s why these boards shine at holiday gatherings or après-ski parties, when good food and good company are the only things that matter. Though the spreads look like art, they’re also accessible. On weekdays, customers can order a board and pick it up while shopping at The Market or the nearby liquor store; on weekends, only a day’s notice is required. No two boards are ever the same, and that’s part of the fun. “It’s

a little art therapy every time,” Moschetta says. “We take pride in the presentation, and I think it shows.”

Sweets & Cheese has grown from Moschetta’s treasured memories and desire for connection into a community staple, serving food that’s generous, approachable and memorable. Whether it’s a lavish platter for a holiday party, a quick sandwich on a workday lunch break or a cake dressed in flowers to mark a milestone, this Park City business reminds us what food is meant to be: abundant, beautiful and best when shared.

DISHINGPC.COM

79

CAN YOU SMELL THE AWESOMENESS?!

facebook.com/silverstarskiandsport @silverstarski

Y O U R M O U N TA I N A D V E N T U R E S TA R T S W I T H U S !

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 offer full tuning and repair services for skis and snowboards. There are many choices in town, but come see why we’re the greatest shop on the planet!

www.silverstarskiandsport.com

Behind the Bar with Arianna Hone High West Saloon’s lead bartender spills the tea.

by Leigh Wilson photos by Blake Bellet

I

f you’ve noticed the seasonal themes on High West’s cocktail menu, you’re not alone. Last winter brought an Alice in Wonderland twist — complete with ingredients like mushrooms and Vegemite — while summer channeled camping with outdoorsy flavors and illustrations. As much as regulars look forward to the first powder day of the season, they also anticipate the debut of the new Saloon menu.

We sat down with Arianna Hone, lead bartender at High West Saloon, to discuss how themes are chosen, ingredients are sourced and cocktails are crafted to please every palate. Like any successful leader, Hone is quick to emphasize that it’s all about teamwork.

Her role, she says, is to “get the bartenders’ ideas across the finish line and onto the menu.”

DISHINGPC.COM

81

A self-described history nerd, Hone says that’s part of what drew her to bartending.

But there’s much more to the job than mixing drinks. A typical day starts with administrative tasks — scheduling, emails, research — before a stop at the market to shop for produce. At the Saloon, preparation begins with a two-hour shift where the team collaborates on syrups and ingredients. “A good bar works just like a good kitchen — everyone pitches in,” she says.

Climbing the ranks at a whiskey saloon may seem an unlikely path for someone with a Muslim background. Hone’s parents immigrated from Morocco, and she grew up in Utah. While her extended family, whom she visits often, knows she works in hospitality, they aren’t aware she tends bar. Her own hospitality career began in Jackson Hole as a snowboard instructor and banquet server before she moved to Hawaii, where she fell in love with bartending’s freedom, flexibility and creativity.

She returned to Utah in 2018 and joined High West. Hone admits that Utah’s liquor laws make bartending “100 times more challenging,” but

82 D I S H I N G P C . C O M

she sees that as an advantage.

“It makes you think outside the box and get creative with ingredients,” she says. Past winter menus have featured Douglas fir brandy and even Biscoff cookie syrup.

For first-time visitors or whiskey novices, Hone suggests the Gold Rush — a bourbon cocktail shaken with honey and lemon. “The lemon and honey take away the bitterness of whiskey that often overwhelms new drinkers,” she says. Another crowd-pleaser is the High West lemonade, a refreshing summer option.

Of course, whiskey may be the star, but the Saloon experience goes beyond the glass. The historic building — on the National Register of Historic Places — dates to 1907.

Après-ski favorites like deviled eggs, alpine charcuterie and jerk chicken wings are paired with High West cocktails.

Hone’s go-to “girl dinner” is the Caesar salad, french fries and a House Old Fashioned.

Located at the base of the Quittin’ Time run, High West is the only ski-in distillery in the United States. It’s also one of the most popular après spots in Park City, with lines often stretching outside. While reservations aren’t taken, Hone advises guests not to be intimidated. “On a powder day, there might be a two- or three-hour wait, but you can put your name on the list, explore Main Street and get a text when your table is ready,” she says.

Even on her nights off, Hone often ends up back at the Saloon. A typical evening might start with pizza and salad at Matilda before dessert and a nightcap at High West — perhaps the decadent Grillswith, made with Krispy Kreme donuts, vanilla ice cream and Rendezvous Rye caramel.

When she isn’t behind the bar, Hone can be found outdoors with her dog, Beau. From skiing in Summit Park to swimming in the Uintas,

she thrives on Park City’s play-first mindset.

“There’s a palpable culture here that prioritizes play over work and a big hustle culture that makes it happen,” she says.

Whatever the season brings, one thing is certain: High West’s cocktails will be as creative as the community they serve.

5 FA C T S A B O U T ARIANNA HONE: A TYPICAL NIGHT OUT INCLUDES:

Pizza and salad at Matilda, followed by a nightcap and dessert at High West.

TWO DRINKS SHE RECOMMENDS THE MOST:

The High West lemonade and the Gold Rush.

DON’T LEAVE HIGH WEST WITHOUT:

The Grillswith dessert.

ON A DAY OFF, SHE CAN BE FOUND:

Skiing in Summit Park and with her dog, Beau.

ONE SURPRISING FACT:

Her parents immigrated from Morocco, and she goes back to the country as often as she can (but leaves out the fact that she tends bar to her Muslim family there).

HIGH WEST SALOON’S S’MORES COCKTAIL

nts Ingrediebe can d sourcey easil online!

For the cocktail: 1 ounce High West Campfire Whiskey 1 ounce High West Straight Bourbon Whiskey 3/4 ounce toasted marshmallow syrup 1/4 ounce Amaro Averna 3/4 ounce cold brew 1/2 ounce Mr. Black Cold Brew Coffee Liqueur A splash of fig and vanilla shrub 2 dashes mole bitters 2 dashes chocolate bitters 1 dash hot pepper tincture Marshmallows, for garnish > Add ingredients to a shaker with ice and shake for 30 seconds. Double strain into a Nick & Nora glass. Garnish with torched marshmallows.

For the toasted marshmallow syrup: 1 cup water 1 1/4 cups sugar 1/2 cup mini marshmallows 2 1/2 teaspoons vanilla syrup 3/4 teaspoon plant-based butter > In a saucepan over low heat, combine the water and sugar, stirring until dissolved. Then simmer over low heat. In a separate pan, toast the marshmallows until golden brown. Add toasted marshmallows, vanilla syrup and butter to the simple syrup. Stir until dissolved, then remove from heat.

DISHINGPC.COM

83

W HEN IN T HE MOU N TA INS, DO A S T H E MOU N TA I N K I N D DO.

When your sense of awe is matched by your sense of responsibility, you’re the MountainkindTM. Here, visitors and locals work together to help preserve Park City’s history, natural beauty and unique charm. You can help, give your car a vacation by using our free public transit system.

Recycle. Use refillable water bottles. When we all respect the mountains, wildlife and others on the trail, we realize that there’s always kindness to go around. Learn more at VisitParkCity.com

by Megan Rule photos by Negley Stockman it was a go-to spot for locals and visitors, Park City Roadhouse Grill helped put Utah’s brewing scene on the map. Long before craft beer became a buzzword, this place was making history as Utah’s first postProhibition brewery and brewpub.

Opened in 1989 under the name Squatters Roadhouse Grill in downtown Salt Lake City, and later expanding to Park City in 2006, Roadhouse has grown from a bold experiment into a beloved mountain-town staple.

Today, it continues to serve as an icon in Park City — a place where travelers and locals alike gather for good food, good beer and a taste of Utah history.

Jeff Polychronis, chief operating officer of PRC Restaurant Group, and Rick Seven, marketing director for Salt Lake Brewing Company, sat down with Dishing to share how the restaurant’s legacy, people and purpose remain as strong as ever.

BEFORE

Park City Classic: Park City Roadhouse Grill

JEFF POLYCHRONIS

DISHINGPC.COM

85

until 2006. That year, the site was reborn as Squatters Roadhouse Grill, and in 2023, it was rebranded as Park City Roadhouse Grill.

“We decided to rebrand to make the space more connected to the community,” Polychronis says. “It’s a good ‘name droppable’ thing, and one of the few breakfast places that is still long-standing, fun fact.”

WHEN THE BREWERY first opened, to get around Utah laws, marketing used to have to say "cold bee." Some photos on the wall at the restaurant (below left) tell the history of Roadhouse's family origins.

A Historic Start “It used to be that you couldn’t even advertise having beer,” Polychronis recalls. “There was a whole Supreme Court case about having alcohol ads, to the point where the day alcohol was allowed in Utah, the Utahans called it ‘Emancipation Day.’ The code sign was ‘Cold Bee’ to advertise beer, and there were even secret alcohol clubs where you had to have a temporary member card.”

The original Squatters Pub Brewery still sits

86 D I S H I N G P C . C O M

on West Broadway in Salt Lake City, where it launched — at a time when the city’s dining and nightlife scenes were practically barren.

“There were fewer than 50 breweries across the country, and all were clustered near the East and West coasts,” Polychronis says. “As a by-product of a bad real estate market, and two guys who didn’t know any better, we opened a brewpub in Utah.”

The concept took off immediately. Over the next decade, Polychronis and his partner Peter Cole expanded, opening additional locations and even securing a coveted spot at the airport. By 2006, they brought the brewpub concept to Park City — returning to a piece of family history.

From Mt. Air Café to Roadhouse The Park City location sits on the site of the old Mt. Air Café, a beloved diner opened by Polychronis’s father and uncle in 1976. After a car accident caused a gas meter explosion that destroyed the building, the family rebuilt and reopened, keeping the café alive

Brewing Culture Utah’s beer scene has evolved considerably since those early 3.2% ABV days. While the restaurant’s roots are firmly in brewing, Park City Roadhouse has adapted to new tastes — from cocktails to no- and low-alcohol options.

“We’re noticing a lot less beer drinking in general, especially after hard seltzers came out,” Seven says. “We created more of a cocktail menu and are offering some low- and no-ABV beers on the menu to appeal to larger crowds.”

Still, beer remains part of its DNA. Polychronis recalls the infamous “St. Provo Girl” can — a cheeky Utah take on a German beer label that stirred international attention, eventually becoming “Provo Girl” in time for the 2002 Olympics.

Beyond the Beer The food menu has evolved, too. While the burgers and buffalo wings are still bestsellers, other dishes — from Thai yellow curry to jambalaya — reflect a creative, eclectic edge.

PARK CITY ROADHOUSE GRILL’S STOUT BROWNIES 15 cups brownie mix (Ghirardelli recommended) 2 cups vegetable oil 2 cups water 2 cups Top of Main Swede Alley Stout 2 cups liquid eggs 2 cups chocolate chips (if not included in mix)

> Heat oven to 300 F. Grease a 12-by-20-by-2-inch baking pan.

In a large mixing bowl, combine brownie mix, oil, water, stout, liquid eggs and chocolate chips.

Mix until just combined. Pour batter into prepared pan. Bake for about 90 minutes, or until a toothpick inserted in the center comes out clean. Cool before cutting and serving.

DISHINGPC.COM

87

FAST FACTS: PARK CITY ROADHOUSE GRILL FOUNDED: 1989

CLAIM TO FAME:

Utah’s first post-Prohibition brewpub and a pioneer in the state’s modern beer scene.

SIGNATURE DISHES:

Bison burger made with humane, grass-fed Niman Ranch meat; Thai yellow curry; jambalaya; and the indulgent brownie dessert.

CAN’T-MISS DRINKS:

The exclusive Spur Whiskey collaboration, local High West cocktails and a rotating lineup of craft and low-ABV beers.

SWEET FINISH:

“Beeramisu” and bourbon bread pudding are longtime customer favorites.

“For a brewpub, we offer a lot of eclectic things,” Seven says. “We try to offer a few healthier bowl options and follow dietary trends. We’re constantly reevaluating our menu to ensure we’re offering good food.”

And the desserts? Iconic. “The brownie is a crowd favorite,” Seven says, adding that the “Beeramisu” and bourbon bread pudding are top sellers.

Locally Rooted Park City Roadhouse remains deeply tied to its community — not just through its legacy but its people. Many staff members have been there for decades, including a chef of 35 years and Utah’s first female brewer. “This is a very local-forward location,” Seven says. “Greg Schirf, who opened Wasatch Brewery, actually eats breakfast here all the time. We see a lot of the same people coming in on a regular basis.”

88 D I S H I N G P C . C O M

VIBE:

Casual, family-friendly and unmistakably local — a gathering spot for lunch or dinner and drinks, or a hearty breakfast.

The restaurant also sources locally whenever possible, featuring meat from Niman Ranch and spirits from distilleries such as High West, Proverbial Spirits, Sugar House Distillery and Ogden’s Own. “At the end of the day, we try to support local as much as possible,” Seven says. “We like to support local, and the locals and tourists in turn support us, which is really cool.”

From its rebellious roots to its modern reinvention, Park City Roadhouse Grill remains a Utah original — a place that honors the past while raising a glass to the future.

AT BLACK ROCK MOUNTAIN RESORT

ELEVATED FLAVORS, UNFORGETTABLE VIEWS

909 W Peace Tree Trail Heber City, UT 84032

WWW.BLACKROCKMOUNTAINRESORT.COM

Will Travel for Food

Sedo With an acclaimed wine scene, a vibrant arts community, endless outdoor opportunities and accommodations that range from intimate adobe inns to full-service resorts, Sedona is more than a vacation — it’s an escape.

BY ALLISON ARTHUR PHOTOS BY KRISTEN HARTNETT AND ALLISON ARTHUR

90 D I S H I N G P C . C O M

na

N

estled among towering crimson cliffs and sunlit canyons, Sedona feels at once otherworldly

and welcoming, a blend of spiritual retreat and outdoor desert playground. The air is fragrant with juniper; the views are cinematic and colored with red. Artists, adventurers and spa seekers have long been drawn here, and it’s easy to see why: Sedona blends natural wonder with cultural richness in a way few places can.

Stay in a hand-built boutique hotel where each room feels like a piece of living history or in a full-service resort where the pool overlooks red rock spires. Spend the morning on a trail that winds through sandstone arches, then the afternoon savoring award-winning Southwestern cuisine and the evening with a glass of Arizona wine as the stars light up overhead. Whether you come for the hiking, the spas, the art galleries or the fabled vortex energy, Sedona offers more than just a trip — it’s a place to slow down, breathe deeply and let the desert work its quiet magic.

DDII SS HH II NN GG PJ H C.COM

91

Recommended for couples who want to put the car away and walk to DREAM: some of the area’s best shops and Stay in a boutique restaurants. adobe hideaway where every detail feels personal, or unwind at a resort where red rock views are part of the spa experience.

HOTEL EL PORTAL SEDONA

AMARA RESORT AND SPA

92 D I S H I N G P C . C O M

VIEW AT MARIPOSA

Hotel El Portal Sedona is the kind of place you love even more as you come to know it better. Located right next to Tlaquepaque, in what is known as the arts district, the building is a work of art designed to provide a glimpse into the past while offering modern luxuries. The owner built the 12-room hotel using sourced materials and antiques to create an intimate and authentic experience. Details like the juniper wood that is burned each night in the courtyard, and the thoughtful snacks and drinks that guests are free to indulge in, make it feel more like a guest house than a hotel.

Rooms are quiet, and many come with fireplaces and deep soaking tubs. Even better, your pets are welcome too.

If you are seeking a red rock and river view, with a spa on site and a great yard and pool for the whole family, Amara Resort and Spa is the spot.

When you check in here, you can choose to stay put if you’d like, since the hotel is complete with a full-service restaurant and bar serving Southwestern specialties ilies Recommended for fam it all in and those who wantvie w, river one spot (spa, gym, rant). access and restau

for breakfast, lunch and dinner.

Within walking distance of Uptown Sedona, known for its eclectic shops, numerous dining options and outdoor art sculptures and fountains, this hotel provides an easy home base for exploring the area.

DINE: From chef-driven Latin-inspired steakhouses to tamales made with heart and heritage, Sedona’s dining scene is as colorful and surprising as its sunsets.

The chef and restaurateur behind Mariposa, Lisa Dahl, is an icon in the Arizona food scene, and this restaurant is a tried-and-true classic. The Latin-inspired steakhouse is situated on a scenic property with views that are as impressive as the restaurant itself. Find fountains and garden beds and a large open space and deck area to take it all in. Don’t miss the homemade empanadas to start with, and be sure to order a few of the sides to go along with the main courses. Mom’s Favorite Au Gratin Potatoes were a winner.

Elote Café is renowned as the darling of the Sedona dining scene, having won numerous awards and accolades, including recognition as one of the 50 Best Mexican Restaurants by MSN. Think Mexican recipes blended with Southwestern ingredients

SEDONA ORGANIC TACO COMPANY

to create modern cuisine. Be sure to start with the elote before you dig into seasonal plates like halibut with mole verde, corn cakes and a lime aioli.

The Mexican owner and chef at Tamaliza Café brings inspiration from her country and blends it with organic, fresh and non-GMO ingredients to create authentic dishes. The tamales are the standout here, tender and rich with filling, and come with the added bonus of being lard-free. They are served with fresh toppings and your choice of mole, red or tomatillo sauce on top.

Come casual to Sedona Organic Taco Company’s food truck, offering high-vibe tacos and other bites featuring organic meat and vegetables. We suggest sharing some tacos and a plate of the chicken chipotle fries with house-made vegan cheese sauce.

Gerardo’s Pizzeria is a family-run affair that serves exceptional pies using quality, imported Italian ingredients. Having apprenticed in Italian restaurants, the owners bring those traditions to Sedona, serving wood-fired pizzas in several styles.

All the mozzarella is hand-pulled in-house, and the sauce is made with fresh plum tomatoes.

MARIPOSA

Order a side of fresh pesto sauce to dunk the crust into.

DISHINGPC.COM

93

DO: Hike sandstone trails at sunrise, practice yoga in the vortex energy, sip local Arizona wines and wander through galleries that capture the spirit of the desert.

AUMBASE YOGA

Wine Tasting: While wine may not be your specific draw to the area, it should be on your radar to experience while you’re there. You’ll find over 20 small, charming vineyards just a short and scenic drive from downtown, with most located in the Verde Valley, known for sunny days and cooler nights — good conditions for growing grapes such as petite sirah, grenache, tempranillo and viognier.

Start your afternoon with a French bistro-inspired lunch and a tasting at Page Springs Cellars. Salads, flatbread pizzas and more pair perfectly with a wine tasting while you look out over Oak Creek Canyon. Try a flight or select one of the suggested pairings for your chosen dishes.

COVE MESA VINEYARD

94 D I S H I N G P C . C O M SHOREBIRD

You can land at Cove Mesa Vineyard next, which is just down the road. This familyrun vineyard has earned 31 medals at the San Francisco Chronicle Wine Competition, which is particularly impressive given that the label is only five years old. They offer a long list of reds, whites and rosés to sip on.

Sunrise Yoga: There’s nothing quite like starting your day with a serene, spiritual and scenic sunrise yoga session.

Aumbase Yoga will guide you through an awakening class in one of the most energetic vortex spots in Sedona’s Coconino National Forest. The view is enchanting and the poses will leave you balanced and energized for the day.

Hiking and Mountain Biking: There are over 350 documented hiking trails and almost 100 mountain bike trails in the area. Many popular trailheads are within 30 minutes of downtown Sedona. A few of the iconic hikes include

Go early to avoid the crowds, and consider riding the Sedona Shuttle to some of the nearby trailheads so you don’t have to worry about parking.

GERARDO’S PIZZERIA

DISHINGPC.COM

95

Devil’s Bridge and Cathedral Rock. You could easily do both of these in a day, as they are short (about 5 miles total if you do both) but steep. If you fly, as we did, you can rent bikes from Thunder Mountain Bikes, which is conveniently located near a popular trailhead, allowing you to ride right to it.

DELIGHT: Shop in winding courtyards, discover live art demonstrations and unwind with the ultimate spa afternoon.

DEVIL’S BRIDGE

TLAQUEPAQUE ARTS & SHOPPING VILLAGE

Shopping: Styled in the spirit of a traditional Mexican village, Tlaquepaque Arts & Shopping Village offers over 45 shops, 19 galleries, restaurants and more to explore. You’ll be charmed by vine-covered archways, stone walkways, fountains and courtyards scattered throughout the village.

Browse galleries, often featuring live art demos, and niche shops offering gifts like spices and candles. Musicians are often performing on the plazas, and there are plenty of spots to sit back and take it all in.

Grab an ice cream treat or a drink from The Chai Spot, and don’t miss the mesmerizing collection of wind sculptures at Renee Taylor Gallery.

Spa Time: After all the hiking and biking, you’ll want to relax. Luckily, Sedona is known for having some of the nicest spa resorts in the West, and the one at Amara Resort and Spa is conveniently located in town and offers a plethora of treatments to choose from. Consider a package, such as the Amara Signature Duo — an amazing three hours of massage and facial treatments.

Complete your self-care with some time in the steam room.

96 D I S H I N G P C . C O M

DISHING RE S TAUR AN T LIS T INGS A GUIDE TO SOME OF THE BEST PLACES TO DINE IN AND AROUND PARK CITY

TUPELO PARK CITY

DISHINGPC.COM

97

350 M AIN Modern American cuisine and award-winning wine list Open at 5 p.m. daily | 350 Main St.

HISTORIC MAIN STREET

435.649.3140 | 350main.com | @350main Elevate your dining experience at this acclaimed, family-run restaurant celebrating 30 years of culinary excellence. Set in a beautifully restored historical building with tin-pressed ceilings and Main Street views, it blends mountain-inspired flavors with modern sophistication. Indulge in innovative dishes, signature cocktails and a Wine Spectator– awarded list, all crafted to create an unforgettable taste of elevated mountain dining.

MENU SAMPLING 350’S CLASSIC TUNA TARTARE WITH WASABI CREAM AND AVOCADO: SESAME DRESSING, PINEAPPLE SOY SAUCE, NORI CHIPS, ASIAN SLAW CRISPY CAULIFLOWER WITH PRESERVED LEMON: HARISSA, PINE NUT HUMMUS CHICHARRÓN-CRUSTED SPAGHETTI SQUASH: PORK BELLY, GARLIC CREAM, GRUYÈRE HAZELNUT-ROASTED BRANZINO: WHITE BEAN FABADA, CHORIZO, SHERRY PAN SAUCE CRACKED PEPPER ELK LOIN: CELERY ROOT PUREE, BRANDY SHIITAKES, PICKLED CHERRIES, MUSHROOM DEMI STICKY TOFFEE BUNDT CAKE: BROWN SUGAR ANGLAISE, ENGLISH TOFFEE SAUCE, CANDIED PECANS, WHIPPED CREAM

98 D I S H I N G P C . C O M

710 BODEG A ON M AIN Modern-style tapas bar Open daily 5 p.m. to close | 710 Main St. 435.649.6979 | 710bodegaparkcity.com | @710bodeaga

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

DISHINGPC.COM

99

HISTORIC MAIN STREET

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.

AT TICUS A community-minded coffee shop, teahouse and cafe Open daily 7 a.m.–6 p.m. | 738 Main St.

HISTORIC MAIN STREET

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

100 D I S H I N G P C . C O M

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

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 PINEAPPLE FRIED RICE: THAI JASMINE RICE STIR-FRIED WITH FRESH PINEAPPLE, CHINESE PORK SAUSAGE, SHRIMP, CHICKEN, RAISINS, CASHEW NUTS, ONION, RED BELL PEPPER, GREEN ONION WITH YELLOW CURRY AND BROWN SAUCE, SERVED IN A PINEAPPLE BOAT

DISHINGPC.COM

101

HISTORIC MAIN STREET

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.

BIG DIPPER Modern and internationally inspired French dip sandwiches Open daily 11 a.m. to 9 p.m. | 227 Main St.

HISTORIC MAIN STREET

435.513.7100 | bigdipperpc.com | @bigdipperparkcity Take a dip into something a little different at upper Main Street’s newest addition. Sandwiches rule at this interesting spot, and each comes with its own dipping accoutrement. The restaurant is located in the bottom of the historically preserved Star Hotel, which now also houses cocktail lounge Star Bar and has been completely restored. The experienced owners know the Main Street scene — they’ve been a part of it with 350 Main and The Spur for many years. The casual spot is downstairs, but the sandwiches can also be found on the menu upstairs at Star Bar. Favorite menu items include Karleen’s Uptown Turkey Grilled Cheese, a nod to a combo made popular for many years at Uptown Fare. Plenty of creative salads round out the menu if you’re looking for something lighter or gluten-free.

MENU SAMPLING GLUTEN-FREE AND BUNLESS: VIETNAMESE RICE NOODLES, SLOW-ROASTED PORK SHOULDER, FRAGRANT HERBS, PICKLED CARROT AND DAIKON, CUCUMBER, BABY GREENS, JALAPEÑO, BEAN SPROUTS, NUOC CHAM VINAIGRETTE, SCALLIONS HOT TEJANA: ROASTED PORK SHOULDER, JALAPEÑOS, AVOCADO, RED ONION, COTIJA, CILANTRO, SPICY MAYO, CUCUMBER, LIME JUICE, HOT CHEETOS, CHILE BROTH KARLEEN’S UPTOWN TURKEY GRILLED CHEESE: ROASTED TURKEY BREAST, WHITE CHEDDAR, GRUYÈRE, GARLIC-HERB GOAT CHEESE, BACON, ARUGULA AND FRESH TOMATO ON SOURDOUGH, SERVED WITH TOMATO SOUP

102 D I S H I N G P C . C O M

BUONA VITA RIS TOR ANTE ITALIANO Family-owned and serving authentic Italian cuisine Open daily 5 p.m. to close | 804 Main St. 435.649.1336 | buonavitaparkcity.com | @buonavita804

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

DISHINGPC.COM

103

HISTORIC MAIN STREET

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.

THE CABIN Restaurant, bar and entertainment venue Lunch and dinner daily; brunch Sat. and Sun. | 427 Main St.

HISTORIC MAIN STREET

435.565.2337 | thecabinparkcity.com Settle in for great food, beer and even better vibes at The Cabin: a cozy, welcoming spot adorned with lodge-style décor, live music and a prickly mascot named Al the Elkupine. Home of the famous Sunday Drag Brunch, The Cabin serves up a crowdpleasing lineup of brunch, lunch and dinner favorites — from fried chicken and waffles and the Cabin Brunch Burger to truffle fries and the Main Street Double Double. Brunch is served on the weekend and features hearty staples like the Essential Brunch and avocado toast, both perfect pairings for a Sun Peak Espresso Martini or Main Street Mimosa. But it doesn’t stop there — The Cabin hosts bingo, karaoke, pool tournaments, DJ nights and more, ensuring there’s never a dull moment. Whether you’re vegan, vegetarian or omnivore, there’s something for everyone — including veggie pizza, a Thai rice bowl and a truffle pesto pizza — all served with signature Park City charm.

MENU SAMPLING BREAKFAST POWER BOWL: BREAKFAST POTATOES, BACON OR SAUSAGE, CHEDDAR CHEESE, YUM YUM SAUCE, SCALLIONS, SCRAMBLED EGGS PECAN LIÈGE WAFFLES: TWO LIÈGE WAFFLES, CANDIED PECANS, ASSORTED BERRIES, MAPLE SYRUP FIVE LAYER NACHOS: TORTILLA CHIPS, ONIONS, BLACK BEANS, GREEN CHILE QUESO, PICO DE GALLO, GUACAMOLE, SOUR CREAM, SALSA CHICKEN CAESAR WRAP: GRILLED OR FRIED CHICKEN, ROMAINE, CAESAR DRESSING, PARMESAN, FLOUR TORTILLA STEAK AND FRITES: 10-OUNCE RIB-EYE, TRUFFLE-PARMESAN FRIES, CONFIT GARLIC, HORSERADISH CREAM, CHIMICHURRI HOT HONEY HAWAIIAN PIZZA: TOMATO MARINARA, PROSCIUTTO, PINEAPPLE, MOZZARELLA, PARMESAN, HOT HONEY DRIZZLE

104 D I S H I N G P C . C O M

COURCHE V EL BIS T RO The flavors of France, the charm of Main Street Open to the public Tues.–Sat. 5 to 9 p.m. | 201 Heber Ave. 435.572.4398 | courchevelbistro.com | @courchevelbistro

MENU SAMPLING TARTIFLETTE: FINGERLING POTATOES, NIMAN RANCH PORK BELLY, REBLOCHON CHEESE, PEARL ONIONS, PETITE SALAD, CORNICHONS CROZETS DE SAVOIE: GRUYÈRE CHEESE SAUCE, NIMAN RANCH PORK BELLY, HAND-ROLLED PASTA, ROASTED MUSHROOMS SLOW-ROASTED PORK CHOP: HARICOT VERT FAGOT, POTATO BEIGNET, PINE SAUCE MOULES FRITES: HOUSE-MADE FRENCH FRIES, PEI MUSSELS, BEURRE BLANC ARCTIC CHAR BOUILLABAISSE: SAFFRON BROTH, PEI MUSSELS, CRAWFISH ÉMULSION, TRADITIONAL VEGETABLES HUCKLEBERRY CLAFOUTIS: PISTACHIO ICE CREAM

DISHINGPC.COM

105

HISTORIC MAIN STREET

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.

DON G ALLO Mexico City-style authentic Mexican cuisine Open daily for lunch and dinner | 412 Main St.

HISTORIC MAIN STREET

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

106 D I S H I N G P C . C O M

H ARV E S T 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

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

DISHINGPC.COM

107

HISTORIC MAIN STREET

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 & Sparrow sourdough — 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 kick-start 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.

K ANEO Mediterranean | Bar | Lounge Open daily for lunch and dinner, Sat. and Sun. brunch | 508 Main St.

HISTORIC MAIN STREET

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

108 D I S H I N G P C . C O M

T HE NEL SON COT TAGE Elevated dining in a beautifully renovated historical cottage Open nightly for prix fixe dinners | 651 Park Ave. 435.649.8300 | 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

DISHINGPC.COM

109

HISTORIC MAIN STREET

Tucked away two doors up from High West Saloon, The Nelson Cottage is located in one of Park City’s original homes, built by Colonel Nelson for his daughter. 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.

T HE SPUR BAR & GRILL Upscale pub food and live music in a comfortable setting Open daily 11–1 a.m. | 352 Main St.

HISTORIC MAIN STREET

435.615.1618 | thespurbarandgrill.com | @spurbarandgrill For 24 years, The Spur Bar & Grill has been the go-to spot for nightly live music.

With its popular Main Street location, The Spur boasts an upscale rustic-modern theme with three bars and an amazing open deck overlooking Old Town, where you can sit and enjoy the view year round. And in the back? It’s still your favorite watering hole, with live music every night. Whether you’re looking for a midday bloody mary and burger or to meet friends for drinks and dinner, The Spur has you covered from lunch through late-night hours. Wine and beer on tap plus creative signature cocktails made with locally distilled spirits, including Spur Whiskey, provide endless options to quench your thirst. Check the website for the music calendar, specials and updated food and drink menus (they change often).

MENU SAMPLING ROASTED BEET SALAD: SPINACH, BLUEBERRIES, DATES, GOAT CHEESE, TOASTED PUMPKIN SEEDS, POMEGRANATE VINAIGRETTE POKE TOSTADAS: AHI TUNA, WONTON CHIPS, GUACAMOLE, JALAPEÑO, TOBIKO WINGS: MAPLE JALAPEÑO, BUFFALO, BBQ, NASHVILLE HOT OR GHOST PEPPER CURRY THE TRIP PIZZA: GARLIC-ROASTED MUSHROOMS, BRIE, ALFREDO SAUCE, TRUFFLE OIL, LAVENDER HONEY, ARUGULA SPUR BURGER: GRILLED 8-OUNCE WAGYU BEEF PATTY, BACON, AMERICAN CHEESE, LETTUCE, TOMATO, ONION DRUNKEN CHICKEN: TEQUILA LIME CHICKEN, MANGO GUACAMOLE, BACON, CHEDDAR, SRIRACHA MAYO, LETTUCE, TOMATO, ONION, CIABATTA ROLL

110 D I S H I N G P C . C O M

SQUAT TERS TOP OF MAIN BRE W PUB Delicious pub fare and award-winning local craft beer See website for current hours | 250 Main St. 435.649.0900 | squatterspubs.com | @squatters.pubs

MENU SAMPLING SQUATTERS NACHOS: CHIPS, BLACK BEANS, JACK AND CHEDDAR CHEESE, JALAPEÑOS, OLIVES, PICO DE GALLO, LEMON CREMA, SALSA, GUACAMOLE COBB SALAD: GRILLED CHICKEN BREAST, CRUMBLED GORGONZOLA CHEESE, DAILY’S BACON, AVOCADO, CHOPPED EGG AND DICED TOMATOES OVER ROMAINE WITH CHOICE OF DRESSING POKE BOWL: AHI TUNA, AVOCADO, MANGO, CUCUMBER, GREEN ONION, WASABI, RICE, BLACK SESAME SEEDS AND SOY GINGER DRESSING GREAT AMERICAN BISON BURGER: FRESH GROUND BISON, STOUT BBQ SAUCE, CHEDDAR CHEESE, ONION STRAWS ON ROSEMARY CIABATTA WITH TOTS OR SIDEWINDER FRIES

DISHINGPC.COM

111

HISTORIC MAIN STREET

Unwind and relax at the Squatters Top of Main Brew Pub in beautiful Park City. A local favorite, this iconic building was home to Utah’s first post-prohibition brewery and first-ever brewpub, Wasatch Brewery. Squatters Top of Main serves awardwinning beers and has a menu with options to please every taste — think timeless pub favorites like burgers, pizza and mac and cheese alongside more eclectic fare, such as Thai Yellow Curry and the Superfood Beet Salad. While its beer selection is unrivaled, the pub also boasts a full wine and liquor menu. Squatters Top of Main is also the perfect location for private parties and events, with spaces to suit every need and budget. Don’t miss the weekend brunch, served on Saturdays and Sundays, featuring favorites such as huevos rancheros, Utah scones and Brewer’s Breakfast served with Midday Mimosas, Midday Marys, Nooners, Shandies and Red Beers.

T HE S TAR BAR Mountain-style cocktail lounge Open daily 4 p.m.–1 a.m. | 227 Main St.

HISTORIC MAIN STREET

435.513.7200 | starbarparkcity.com | @starbarparkcity Park City’s newest lounge and venue is turning up the volume on Main Street.

The Star Bar blends classic mountain-town charm with the energy of a modern establishment — think local brews, craft cocktails and a menu of stellar snacks.

The space features a rustic-chic design with exposed beams, vintage posters and cozy booths for laid-back lounging. The drink list celebrates Utah’s best distillers and brewers, while the food menu (catered by Big Dipper right downstairs) serves up elevated bar bites perfect for sharing — like nachos loaded high, house-made pretzels with beer cheese and crispy chicken sliders. Whether you’re catching up with friends after dinner or kicking off a late night out, The Star Bar is the spot where Park City locals and visitors come together for good drinks, great food and that unmistakable mountain-town buzz. It is also a great option for private parties.

MENU SAMPLING STAR BURGER: HALF-POUND WAGYU PATTY TOPPED WITH WHITE CHEDDAR, CARAMELIZED ONIONS AND SMOKED BACON JAM ON A BRIOCHE BUN STREET CORN NACHOS: TORTILLA CHIPS PILED WITH ROASTED CORN, CHIPOTLE CREMA, COTIJA CHEESE AND PICKLED JALAPEÑOS SPUR MULE: HIGH WEST VODKA, HOUSEMADE GINGER SYRUP AND FRESH LIME IN A COPPER MUG SMOKED OLD FASHIONED: SUGAR HOUSE RYE, DEMERARA SYRUP, ORANGE PEEL AND A TOUCH OF HICKORY SMOKE MOUNTAIN TACOS: THREE SOFT-SHELL TACOS FILLED WITH CHOICE OF PULLED PORK, BLACKENED SHRIMP OR CRISPY CAULIFLOWER, TOPPED WITH FRESH SLAW AND CILANTRO CREMA

112 D I S H I N G P C . C O M

YUKI YAM A 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

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 EXECUTIVE ROLL: TEMPURA SHRIMP, AVOCADO, CILANTRO, TOPPED WITH TUNA, LIME, SWEET SOY AND HABANERO SAUCES

DISHINGPC.COM

113

HISTORIC MAIN STREET

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.

T HE 7880 CLUB Elegance and elevated dining at Stein Eriksen Residences Open Wed.–Sun. 11:30 a.m.–9 p.m. | 6702 Stein Cir.

DEER VALLEY

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. Expect everything you’ve come to love about the service and quality of food in the Stein Eriksen Collection. The summer season brings an outdoor dining experience that is complemented by the spectacular mountain backdrop. The winter season offers a cozy date-night ambience with delectable food options like crispy rock shrimp or Utah lamb loin. End a delicious meal with Stein’s famous Sticky Toffee Pudding.

Don’t miss this hidden gem.

MENU SAMPLING CIDER-BRAISED KUROBUTA PORK BELLY: GINGER BUTTERNUT PUREE, APPLE WALNUT MARSALA ROCK SHRIMP: TEMPURA FRIED, HONEY SAMBAL, CUCUMBER SALAD, MISO-LIME GLAZE 7880 WEDGE: ARTISAN ROMAINE, PROSCIUTTO, OVEN-ROASTED TOMATOES, GORGONZOLA, BLOOD ORANGE VINAIGRETTE GREAT RANGE BISON RIB-EYE: HASSELBACK POTATOES, GRILLED ASPARAGUS, SMOKED BLUE CHEESE, GREEN PEPPERCORN JUS UTAH LAMB CHOPS: CROQUETAS DE TOCINO, BROCCOLINI, MINT CHIMICHURRI, LABNEH BLACK DIAMOND CHOCOLATE CAKE: DEVIL’S FOOD CAKE, VANILLA BEAN CREAM COCOA FUDGE, HUKAMBI CHOCOLATE SAUCE

114 D I S H I N G P C . C O M

T HE BR AS S TAG Brick-oven Italian cuisine located inside the Lodges at Deer Valley Open daily, 5–9:30 p.m. | 2900 Deer Valley Dr. 435.615.2410 | deervalley.com/thebrasstag

MENU SAMPLING CALAMARI FRITTI: TEMPURA VEGETABLES, LEMON AIOLI, SPICY MARINARA AGRODOLCE CAULIFLOWER SALAD: CHARRED CAULIFLOWER, HONEY WHIPPED RICOTTA, CANDIED PEPITAS, PARSLEY 3 MEAT BOLOGNESE: SLOW BRAISED LAMB, WILD BOAR, VEAL BONE-IN DUROC PORK CHOP: GRAPE POMACE, SAFFRON RISOTTO, SEASONAL VEGETABLES, ROSEMARY ITALIAN SAUSAGE PIZZA: HICKORY SMOKED MOZZARELLA CHEESE, PICKLED SHALLOT, SAFFRON DRIZZLE, FRESH HERBS PISTACHIO TIRAMISU: HOUSEMADE LADY FINGERS, ESPRESSO, ROASTED PISTACHIOS

DISHINGPC.COM

115

DEER VALLEY

Located in the Lodges at Deer Valley, The Brass Tag restaurant is the perfect place to meet friends for drinks and appetizers or to settle in for a cozy dinner after playing in the mountains. The ambience, reminiscent of Park City’s silver mining legacy, is evoked through the decor, accented by vintage brass tags, which were once used by miners for identification and tracking when working in nearby mines. Enjoy a selection of fine Italian cuisine, either at your table or to go, including hearty pasta dishes, like ravioli and gnocchi, brick-oven pizza and more, with a menu that also features creative appetizers and fresh salads, entrées and a unique selection of desserts. The Brass Tag offers a full bar, including beer and wine, and most dietary needs are accommodated. Reservations are recommended.

CAS T & CU T | SE AFOOD DINING Seafood dining located inside Deer Valley Snow Park Lodge Dinner Thu.–Sun. 5:30–9:30 p.m. | 2250 Deer Valley Dr.

DEER VALLEY

435.645.6632 | deervalley.com/castandcut Discover the ocean’s finest at Cast & Cut | Seafood Dining, an interactive, high-end dining experience. Dive into a world of fresh flavors, from succulent shrimp, oysters and mussels to expertly prepared seafood, paella, pasta and stews. For those seeking a taste beyond the sea, the grill and carving station features cuts of meat prepared to perfection. At Cast & Cut | Seafood Dining, you are invited to embark on a culinary voyage through the depths of flavor and luxury, where each dish tells a tale of the sea in a setting of unparalleled elegance and sophistication. Reservations are required.

MENU SAMPLING RAW BAR: DUNGENESS CRAB LEGS, COCKTAIL SHRIMP, HOUSE-SMOKED SALMON, SEAFOOD SALAD, SIGNATURE SAUCES BUILD YOUR OWN POKE: FRESH FISH SELECTION, HOUSE-MADE DRESSINGS, SEASONAL ACCOMPANIMENTS GRILL AND CARVING STATION CHEF-MADE SUSHI: FRESH SUSHI SELECTION MADE TO ORDER FRESH OYSTER BAR: RAW OR GRILLED MARKET VARIETY OYSTERS BAKER’S DOZEN DESSERTS

116 D I S H I N G P C . C O M

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

MENU SAMPLING WILD BOAR CHILI: FONTINA, SCALLIONS GRILLED CHICKEN & SALAMI PANINI: HOUSE MOZZARELLA, CRISPY FRENCH FRIES BUCATINI & PANCETTA: PECORINO ROMANO, TOMATO CONSERVA VEAL BOLOGNESE & TAGLIATELLE: BLISTERED TOMATOES, MANCHEGO CHEESE PAN-SEARED SEA BASS & PANCETTA: ROASTED TOMATOES, CREAMY RISOTTO MANDARIN SEMIFREDDO: FROZEN ROSEMARY MOUSSE, DULCE ALMOND CRUNCH, MANDARIN ORANGE GEL, MERINGUE

DISHINGPC.COM

117

DEER VALLEY

Located in the heart of beautiful Deer Valley, this hidden gem has been serving up award-winning Italian cuisine for over a decade. Enjoy fresh, seasonal entrées, impeccable service and alpine scenery in this newly renovated ristorante. Guests are welcomed with warm tones and a refreshing new interior. The menu of sensational authentic Italian dishes and delectable favorites will delight the entire family. Cena is open seasonally for breakfast, lunch and dinner. Cena Lounge has also been renovated with floor-to-ceiling windows, inviting relaxation with a lively après scene. Join us for lunchtime pints and pizza or for dinner and pair the juicy Cena burger with one of our craft cocktails. Cena Lounge is open daily for lunch, après and dinner.

CHUTE ELEVEN Elevated après-ski in a luxe slopeside yurt Wed.–Sun. 11 a.m.–6 p.m. | Empire Canyon, Deer Valley Resort

DEER VALLEY

deervalley.com/things-to-do/restaurants/chute-eleven

Ski in (or not!) to this cozy and stylish yurt near Empire Lodge to take your après-ski schedule to new heights. The intimate space offers an upscale yet festive experience, with a menu to match. The vibe is luxurious après, which calls for champagne and caviar, of course. The menu centers on refined small plates made for lingering, and everything has a presentation worthy of making the dish Insta-famous: think smoking towers of fresh seafood and an impossible-to-resist lobsterand-caviar grilled cheese. The cocktail list leans elegant and warming, crafted to complement mountain afternoons. On select days, DJs spin relaxed, ambient sets that create a scene without overpowering conversation. And on bluebird days, the outdoor deck is a perfect spot to watch the sun go down, but arrive early — the small space fills quickly.

MENU SAMPLING SEAFOOD CEVICHE: BLUE CORN TORTILLA CHIPS, LEMON AIOLI, ESCABECHE FRESH SHAVEN TRUFFLE POTATO SOUP: WITH OPTION TO ADD LOBSTER LEGACY SEAFOOD TOWER: TUNA TARTARE, JUMBO SHRIMP, OYSTERS ON THE HALF SHELL, DUNGENESS CRAB, LEMON WEDGES COCKTAIL SAUCE, HORSERADISH, MIGNONETTE SMOKED CHOCOLATE SNOWBALL: FLOURLESS CHOCOLATE CAKE, CHOCOLATE MOUSSE, WHIPPED CREAM, CHOCOLATE-COVERED POP ROCKS AND RICE KRISPIES®, CHOCOLATE PEARLS, ALDER SMOKE

118 D I S H I N G P C . C O M

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

MENU SAMPLING LOBSTER & OSETRA CAVIAR: BRIOCHE BREAD PUDDING, WHITE ASPARAGUS, LEMONGRASS, BISQUE 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 BISON RIBEYE: LOBSTER GRITS, CAULILINI, PEARL ONION, RED CHIMICHURRI STICKY TOFFEE PUDDING: BROWN SUGAR DATE CAKE, HOT TOFFEE SAUCE, CARAMEL TUILE, VANILLA ICE CREAM

DISHINGPC.COM

119

DEER VALLEY

Five-star, award-winning dining awaits guests at Glitretind Restaurant, where a warm, luxurious environment is framed by stunning views of Deer Valley Resort.

Enjoy the crackling fireplaces 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 awardwinning 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. Lunch welcomes guests to the lavish Skiers Buffet, with entrées changing daily. Sunday brings the famous Sunday Brunch, beginning at 11 a.m.

L A S T ELLIN A Simple, fresh ingredients and sophisticated, Italian-inspired flavors Open evenings for dinner | 2300 Deer Valley Dr. E.

DEER VALLEY

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 PUMPKIN RISOTTO: PARMESAN, HERBS, BUTTERNUT BAKED LITTLENECK CLAMS: WHITE WINE, PARSLEY, BREAD CRUMBS MUSHROOM & PUMPKIN PIZZA: FONTINA CHEESE, CARAMELIZED ONIONS, SAGE RIGATONI BOLOGNESE: RAGU, CARROT, ONION, GARLIC LASAGNA: BOLOGNESE BÉCHAMEL, CRUSHED TOMATO SAUCE, RICOTTA EGGPLANT PARMESAN: CRISPY BREADED EGGPLANT, CRUSHED TOMATO SAUCE, MOZZARELLA

120 D I S H I N G P C . C O M

RIME AT THE ST. REGIS DEER VALLE Y 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.

MENU SAMPLING CAULIFLOWER BISQUE: PUMPKIN SEEDS, SAGE, CRISPY LEEKS GRILLED HEIRLOOM SQUASH: BALSAMIC JUS, HERB PESTO, SESAME SEEDS, PICKLED CHILE MAINE LOBSTER SALAD: CITRUS DRESSING, GRAPEFRUIT, LEMON, FRISEE, AVOCADO PAN-ROASTED WILD STRIPED BASS: SPICED CARROTS, LOCAL MUSHROOMS, FENNEL, BRUSSELS SPROUTS BRAISED LAMB SHANK: SWEET POTATO, PICKLED CHILE, ROMANESCO CAULIFLOWER, CRISPY LEEKS SIRLOIN CHATEAU FOR 2: NIMAN RANCH, CA

DISHINGPC.COM

121

DEER VALLEY

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 culinary journey complete with the renowned hospitality of The St. Regis Deer Valley.

DEELICIOUS CAFÉ & FINE CAT ERING Gourmet cafe, craft coffee, fine catering, bespoke events, take and bake Mon.–Fri. 7:30 a.m.–4 p.m. | 6440 N. Business Park Loop Rd., Ste. Q

PARK CITY PROPER

435.731.7911 | deeliciousparkcity.com/deelicious-cafe | @deelicious_pc Start your day right with a specialty coffee and a treat from Deelicious Café & Bakery. Fuel up with a made-to-order breakfast burrito, avocado toast or one of the legendary scones. Lunch is a celebration of in-house quality: They cook all of the high-quality lunch meats in-house and source bread delivered fresh daily from a local bakery. Savor daily fresh-made soups and salads, or indulge in a gourmet sandwich like the chimichurri tri-tip, hot turkey cranberry panini or bright and flavorful curry chicken salad. Enjoy a delicious night off with one of the take-and-bake express meals, such as the decadent butternut sage lasagna or soulwarming chicken pot pie. Planning an event or having guests over? Choose fine catering for elevated chef-prepared meals that can be delivered, picked up or served on site. Find the full menu and daily specials along with ordering details online.

MENU SAMPLING DEELICIOUS BREAKFAST SANDWICH: FRESH-BAKED, BUTTER-TOASTED ENGLISH MUFFIN, FARM EGGS, BABY SPINACH, ROASTED RED PEPPERS, AGED WHITE CHEDDAR CHEESE, CHOICE OF SMOKY WASATCH BACON OR PORK SAUSAGE PATTY TURKEY CRANBERRY PANINI: HOUSE-SEASONED SOUS VIDE TURKEY BREAST, CRANBERRY GINGER SPREAD, ORANGE AND SAGE AIOLI, BABY WILD ARUGULA, GRUYÈRE CHEESE, STONE GROUND BAKERY HERB FOCACCIA GREEK CHOPPED SALAD: HEIRLOOM CHERRY TOMATOES, CHOPPED HOT HOUSE CUCUMBERS, DICED FETA, SLICED RED ONION, KALAMATA OLIVES, CHOPPED FRESH MINT AND DILL, RED WINE VINEGAR AND LEMON-INFUSED OLIVE OIL

122 D I S H I N G P C . C O M

E S T E PIZ Z A 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

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

DISHINGPC.COM

123

PARK CITY PROPER

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.

FRE SHIE ’S LOB S T ER CO. Cafe and food truck serving fresh Maine lobster Open daily 11 a.m.–8 p.m. | 1915 Prospector Ave.

PARK CITY PROPER

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 and 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

124 D I S H I N G P C . C O M

FUEGO BIS T RO & PIZ ZERI A Wood-fired pizzeria and Italian bistro with full bar Open for lunch and dinner | 2001 Sidewinder Dr. 435.645.8646 | fuegopizzeria.com | @fuegobistropizza

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

DISHINGPC.COM

125

PARK CITY PROPER

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 the bistro’s 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.

GRUB S T E AK RE S TAUR AN T Classic Western steakhouse Open nightly at 5 | 2093 Sidewinder Dr.

PARK CITY PROPER

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 — the longest-tenured chef in Utah — has delighted guests from around the world with his masterful cooking. With the smell of meat grilling in the air and the warm glow of the fireplace, Grub Steak invites you to sit back and relax over a specialty cocktail from the full-service bar. The beloved bottomless salad bar is back — the perfect start to a dinner featuring fine cuts of beef, fresh seafood, game, pork, and chicken. Live music on Friday and Saturday nights and holidays enhances the lively Western ambience. And whatever you do, don’t miss dessert — the famous bread pudding with High West bourbon caramel sauce is truly 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 ALASKAN HALIBUT: BAKED WITH A LIGHT GINGER SESAME GLAZE 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

126 D I S H I N G P C . C O M

LUN A CAFE & M ARKE T A gathering place for everybody Open Mon.–Sat. at 9 a.m. | 1400 Snow Creek Dr., Ste. L 435.731.8383 | lunaskitchenparkcity.com | @lunaskitchenparkcity

MENU SAMPLING LUNA’S BREAKFAST BURRITO: SCRAMBLED FARM-FRESH EGGS, HOUSE TURKEY CHORIZO, CRISPY SWEET POTATO, SPINACH, LOCAL PEPPER JACK CHEESE WITH MANGO SALSA AND CHIPOTLE AIOLI AVOCADO TOAST: AVOCADO WITH SPICY NUT & SEED MIX, PICKLED SWEET PEPPERS, RADISH, MIXED GREENS TOSSED IN RED WINE VINAIGRETTE POWER BOWL: QUINOA AND BROWN RICE BLEND WITH KALE, SPINACH, BROCCOLI, AVOCADO, BEET-PICKLED EGG, ORANGE-CUMIN VINAIGRETTE SZECHUAN STEAK BOWL: MARINATED SKIRT STEAK, BROWN RICE, KALE, BOK CHOY, PICKLED CARROTS, SESAME SEEDS, SZECHUAN VINAIGRETTE MISO-SALMON BURGER: NORWEGIAN SALMON PATTY, MIXED GREENS, TOMATO, MARINATED CUCUMBER, MISO MAYO ON A GLUTEN-FREE BUN

DISHINGPC.COM

127

PARK CITY PROPER

Luna Cafe & Market is Park City’s go-to spot for clean, flavorful and healthconscious meals — now with a fresh new look and expanded offerings. With Chef Mark Peterson joining as Head Chef and Partner, Luna’s has evolved into an elevated dine-in and retail experience, blending convenience with restaurant-quality flavor. From all-day breakfast and warm grain bowls to hearty salads, smoothies and healthy family-style grab-and-go dishes, Luna’s menu makes eating well simple and satisfying.

Whether you’re fueling up after the mountain, grabbing lunch on the go or bringing home dinner for the family, Luna’s offers something for every appetite. The updated space reflects Luna’s signature balance of warmth and wellness — a place to gather, linger or shop curated local goods. The kitchen remains fully gluten-free, committed to nourishing every guest with food that’s wholesome and delicious.

M ACK’S FINE S T GEL ATO Small-batch gelato made with love Tues.–Sat. 12–9 p.m., Sun. 9 a.m.–5 p.m. | 1890 Bonanza Drive, Ste. 117

PARK CITY PROPER

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 than ice cream 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

128 D I S H I N G P C . C O M

RU T H’S CHRIS S T E AK HOUSE Classic steakhouse in a welcoming setting Open daily for dinner 5–9 p.m. | 2001 Park Ave. 435.940.5070 | @ruthschrispc

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

DISHINGPC.COM

129

PARK CITY PROPER

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.

SQUAT T ERS ROADHOUSE GRILL Local favorite for breakfast, lunch and dinner See website for current hours | 1900 Park Ave.

PARK CITY PROPER

435.649.9868 | squatterspubs.com | @squatters.pubs If you’re looking for a favorite restaurant where locals and out-of-town guests like to gather over a great meal and a tasty beverage, look no further! Locally owned Squatters Roadhouse Grill & Bar, located at the Gateway to Park City, offers an encompassing menu for breakfast, lunch and dinner. It also features craft cocktails highlighting local spirits, an award-winning selection of local beers and eclectic dishes and traditional Squatters Roadhouse favorites served in a warm, friendly environment. Squatters Pubs remains 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 has free on-site parking. Squatters Roadhouse Grill is a family-friendly restaurant, offering a kids’ menu and a variety of juices and sodas.

MENU SAMPLING SQUATTERS LEGENDARY ROADHOUSE BUFFALO WINGS: SERVED WITH BLUE CHEESE, CARROTS AND CELERY AHI TUNA SPRING ROLL SALAD: ORCA BAY YELLOWFIN TUNA SPRING ROLLS, FLASH-FRIED AND SERVED WITH ARUGULA, GINGER AND WASABI AIOLI PUB REUBEN: DOUBLE-PEPPERED PASTRAMI, SAUERKRAUT ON TOASTED MARBLED RYE WITH CAJUN REMOULADE AND SWISS HUEVOS RANCHEROS: CRISP CORN TORTILLAS, BLACK BEANS, PORK CHILI COLORADO, JACK AND CHEDDAR CHEESE, LEMON CREMA AND TWO EGGS ANY STYLE SERVED WITH HASH BROWNS OR FUNERAL POTATOES BOURBON BURGER: NIMAN RANCH ANGUS BEEF, CHEDDAR, BOURBON-GARLIC CARAMELIZED ONIONS, BBQ SAUCE ON BRIOCHE BUN

130 D I S H I N G P C . C O M

T UPELO PARK CI T Y Globally inspired with a Southern accent Dinner nightly 5:30–close | 1500 Kearns Blvd.

435.292.0888 | tupeloparkcity.com | @tupeloparkcity

MENU SAMPLING BUFFALO CARPACCIO: HOT SAUCE RANCH, SMOKED BLUE CHEESE, CELERY, HEIRLOOM CARROTS, SEA SALT DIVER SCALLOP CRUDO: POMEGRANATE, MINT, PISTACHIO, CHILES, BLOOD ORANGE DRESSING SOFT POTATO GNOCCHI: LOCAL MUSHROOMS, SMOKED PARMESAN SLOW-COOKED BEEF CHEEKS: HORSERADISH MASH POTATOES, CRISPY LEEKS, HEIRLOOM VEGETABLES NIMAN RANCH PORK TENDERLOIN: BUTTERED SWEET POTATOES, APPLES, CHAR SIU BRUSSELS SPROUTS ROASTED IDAHO TROUT: PUMPKIN RISOTTO, LOCAL MUSHROOMS, FARM GREENS, BALSAMIC REDUCTION

DISHINGPC.COM

131

PARK CITY PROPER

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.

V ERS AN T E HE AR T H + BAR Italian comfort food with local beers and craft cocktails Breakfast 6:30–10:30 a.m., dinner 5–9 p.m., bar 4 p.m.–11 p.m. | 2346 Park Ave.

PARK CITY PROPER

435.604.4012 | versantehearthandbar.com | @versantehearthandbar Versante Hearth + Bar, now open for breakfast and late night, offers a diverse selection designed to please the whole family. Nestled inside the brand-new Hotel Thaynes, with beautiful scenic views of the mountains, Versante is a great choice whether you’re craving an artisan pizza, pasta, salad or burger. The well-rounded menu paired with a vast beverage selection will pique your interest. Versante provides a polished casual dining experience that’s great for a family dinner or a romantic night out. Versante prides itself on featuring locally sourced products and changes the menu with the seasons to ensure the highest quality. Head in and relax over a local beer or handcrafted cocktail while you decide if you’re going to have that pizza as a shared appetizer or all to yourself.

Reservations and to-go orders are available online or over the phone.

MENU SAMPLING GEM SALAD: BEET CHIPS, POMEGRANATE ARILS, DELICATA SQUASH, SHAVED PECORINO, BLACK KALE, MIXED GREENS, SHERRY DRESSING PEPERONATA LINGUINI: SHRIMP, BELL PEPPER, CHILE FLAKE, BLISTERED TOMATOES, RED ONION, PARSLEY TUSCANY: MARKET FISH, CHERRY TOMATOES, SPINACH, WHITE RICE, LEMON TUSCAN SAUCE WINTER FIRE PIE: CRANBERRY BBQ SAUCE, MOZZARELLA, GRILLED CHICKEN, RED ONION, SERRANO, CRANBERRIES, CILANTRO, ORANGE ZEST PB&J SHORT STACK: TWO PANCAKES, PEANUT BUTTER, LAVENDER BERRY SYRUP (ALMOND FLOUR BATTER AVAILABLE) MINER’S OMELET: CREAM CHEESE SCRAMBLED EGGS, CARAMELIZED ONIONS, MUSHROOMS, BACON, GRUYÈRE, SIDE CRISPY POTATOES

132 D I S H I N G P C . C O M

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

MENU SAMPLING CLASSIC BEEF CHILI: SOUR CREAM, SCALLION CHILI CHEESE FRIES: KENNEBEC FRITS, BEEF CHILI, CHEDDAR, MONTEREY JACK, SOUR CREAM, SCALLION, PICKLED FRESNO PEPPER OYSTERS ON THE HALF SHELL: MIGNONETTE, TABASCO, HORSERADISH, LEMON WASATCH BURGER: AGED CHEDDAR, BUTTER LETTUCE, TOMATO, PICKLE, GRILLED ONION, SPECIAL SAUCE, BRIOCHE BUN SERVED WITH MIXED GREENS OR FRENCH FRIES WAGYU BRISKET PLATE: COLESLAW, CORNBREAD, CHIPS, BBQ SAUCE

DISHINGPC.COM

133

KIMBALL JCT./CANYONS VILLAGE

Wind down your mountain days in style at Après Pendry, a slope-side lounge perched alongside the Sunrise Gondola at Pendry Park City. It serves a midday menu of alpine classics and upscale BBQ favorites and an end-of-day offering of warming winter fare including truffle flatbreads, fondue, signature winter bowls and more, alongside sparkling spritzes, craft cocktails, cold beer and fine wines. With indoor seating by a roaring fire and outdoor views from the Canyons Village Après Terrace, Après Pendry is the perfect stop for your Park City days.

BIG DADDY ’S PIZ Z A Family-run pizzeria serving the biggest pizza in town Open daily | 1612 W. Ute Blvd., Ste. 111, Kimball Plaza

KIMBALL JCT./CANYONS VILLAGE

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

134 D I S H I N G P C . C O M

CHOMP DONU T S & COFFEE Handmade donuts and coffee, served fresh daily in Park City Mon-Sun: 6 a.m.–5 p.m. | 1612 W. Ute Blvd., Ste. 118 chompdonuts.com | @ChompDonuts

MENU SAMPLING BROWN BUTTER SALTED CARAMEL DONUT: OUR CLASSIC VANILLA BEAN YEAST RAISED DONUT, DRIZZLED WITH CARAMEL AND MALDON SALT VANILLA BEAN GLAZED: MADAGASCAR VANILLA BEAN GLAZED DONUTS TOASTED WHITE CHOCOLATE OLD FASHIONED: CLASSIC OLD FASHIONED, COATED IN TOASTED WHITE CHOCOLATE AND CARAMEL CRUMBLE LEMON MERINGUE PIE DONUT: FILLED WITH FRESH LEMON CURD AND CITRUS MERINGUE, TOSSED IN CITRUS SUGAR CARAMEL APPLE FRITTER: FAMOUS FRITTER FILLED WITH FRESH APPLES ROASTED IN CINNAMON AND SUGAR, BRUSHED WITH A CARAMEL SAUCE MICHIGAN BLUEBERRY AND LEMON CRUMBLE DONUT: CAKE DONUT FILLED WITH BLUEBERRIES AND LEMON ZEST, TOSSED IN VANILLA CRUMBLE

DISHINGPC.COM

135

KIMBALL JCT./CANYONS VILLAGE

CHOMP Donuts brings a fresh take on a timeless classic to Park City. Founded by locals who believe great food starts with care, CHOMP makes every donut by hand — mixed, proofed and glazed in small batches throughout the day. Each recipe is intentional, balancing texture, flavor and freshness without shortcuts. Open early, seven days a week, CHOMP pairs its handmade donuts with a variety of espresso drinks and coffee, all locally roasted, made to complement, not compete. Every detail is deliberate, familiar, elevated and built for Park City mornings before first chair and easy afternoon après.

DOS OLAS CANTINA Mexican and Californian coastal-inspired cantina and cuisine Breakfast window, lunch and dinner | 2417 West High Mountain Rd.

KIMBALL JCT./CANYONS VILLAGE

435.513.7198 | dosolaspc.com | @dosolaspc Things are heating up. Head to Dos Olas on the Pendry Plaza for a winter-ready menu of bold flavors, bright cocktails and always festive slope-side fun with a California-meets-Mexico menu of cantina favorites, street tacos, signature margaritas and more. And warm up your weekends with Party on the Playa, a beach-inspired après ski scene with live DJs and Dos Olas favorites every Thursday through Sunday from 2 to 5 p.m. Look for the burrito window on your way to the mountain in the mornings and extended business hours during the holidays.

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

136 D I S H I N G P C . C O M

DR AF T S 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

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

DISHINGPC.COM

137

KIMBALL JCT./CANYONS VILLAGE

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.

EDGE S T E AKHOUSE Urban-steakhouse feel with top-quality meats and ingredients Reservations recommended; hours vary by season | 3000 Canyons Resort Dr.

KIMBALL JCT./CANYONS VILLAGE

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

138 D I S H I N G P C . C O M

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

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

DISHINGPC.COM

139

KIMBALL JCT./CANYONS VILLAGE

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.

HE AR T H AND HILL A gathering spot serving vibrant, chef-crafted flavors, now open in Sugar House

Open daily; lunch, dinner, full bar, weekend brunch | 1153 Center Dr.

KIMBALL JCT./CANYONS VILLAGE

435.200.8840 | hearth-hill.com | @hearth_and_hill Hearth and Hill in Kimball Junction is a beloved local gem where exceptional cuisine, creative cocktails and genuine hospitality come together. The team brings warmth and passion to every plate, crafting dishes that celebrate contemporary American flavors with fresh, inventive twists. The sleek yet inviting space sets the stage for memorable meals with family, friends and even four-legged companions on the dog-friendly patio. From mouthwatering weekend brunches to vegan and gluten-free options, there’s something for everyone to enjoy. Guests can also experience the restaurant’s signature flavors through private dining, takeout and full-service catering from sister concept Hill’s Kitchen. Whether you’re dining in Park City or Sugar House, Hearth and Hill invites guests to gather, share and savor an unforgettable dining experience.

MENU SAMPLING CHEDDAR BISCUITS: HONEY BUTTER, CRACKED PEPPER REFUEL SALAD: MIXED GREENS, ALMONDS, APPLE, BEETS, CRAISINS, BROWN RICE, YAM, POMEGRANATE VINAIGRETTE BLACKENED SALMON TACOS: SLAW, COTIJA, ADOBO EGGS BENEDICT: SMOKED HAM, FRISÉE AND ARUGULA, TOMATO, POACHED EGG, HOLLANDAISE, ENGLISH MUFFIN STEAK FRITES: HAND-CUT FRIES, GARLIC-HERB BUTTER, DEMI-GLACE COOKIE SKILLET: VANILLA ICE CREAM, CHOCOLATE CURLS

140 D I S H I N G P C . C O M

KI TA 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

MENU SAMPLING MAKI BOWL: CALIFORNIA, SPICY TUNA OR VEGGIE SEAFOOD TOWER: CHILLED 9-OUNCE MAINE LOBSTER, OYSTERS, JUMBO SHRIMP, CRAB CLAWS, MIGNONETTE, YUZU GOCHUJANG, COCKTAIL SAUCE GRILLED WHOLE MAIN LOBSTER ROASTED JAPANESE SWEET POTATO: MISO CREMA, GOMA, NORI, CHILE LIME SALT THE SSAM PLATTER: WOOD-FIRED GRILLED STEAK SERVED SLICED, WITH CHEF’S SIGNATURE ACCOMPANIMENTS OF BUTTER LETTUCE, SHISO LEAVES, SESAME, TURMERIC HORSERADISH AND MISO SSAMJANG SAUCE

DISHINGPC.COM

141

KIMBALL JCT./CANYONS VILLAGE

KITA is a contemporary Japanese grill and sushi bar perched in Pendry Park City with stunning, airy interiors and a refined menu of premium steaks, fresh sushi and seasonal specialties with a keen eye for Japanese and American fusion and an elevated approach to the classics. Enjoy signature dishes including A5 Japanese wagyu steak, the Ssam Platter featuring a 20-ounce dry-aged bone-in Delmonico, handcrafted cocktails, a curated assortment of fine sakes and wines and more.

PARK CI T Y BRE W ING 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

KIMBALL JCT./CANYONS VILLAGE

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 brownie; rich, gooey, and perfectly chocolatey.

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 WARM BROWNIE: SALTED CARAMEL CHOCOLATE BROWNIE WITH CHOCOLATE OR VANILLA ICE CREAM AND CHOCOLATE OR NUTELLA SAUCE

142 D I S H I N G P C . C O M

P OOL 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

MENU SAMPLING CASSOULET: SMOKED LARDON, SAUSAGE, BEANS, THYME, ONION, TOMATO, LEMON BREAD CRUMB, GRILLED BREAD SEAFOOD PLATER: WHOLE MAINE LOBSTER, FOUR OYSTERS, FOUR PIECES SHRIMP SIGNATURE CAVIAR BUMPS CAVIAR TIERS: 1-OUNCE CAVIAR, CRÈME FRAICHE, CHIVES, SHALLOTS, CAPERS

DISHINGPC.COM

143

KIMBALL JCT./CANYONS VILLAGE

The Pool House Bar & Grill is Park City’s only rooftop pool and restaurant, sitting high above Canyons Village with mountainside views, an intimate pool and hot tub and a signature menu of all-day Pendry favorites, local beers and spirited cocktails to keep you company all year round. This winter, they’re ushering in the return of Pool House Social, debuting December 19 and running through the winter season with a weekend-ready scene featuring live DJs, drinks, small bites and that inimitable Pendry Park City style every Thursday through Sunday from 3 to 7 p.m.

POWDER AT WALDORF ASTORIA PARK CITY Indulge in elevated modern mountain fare spotlighting local ingredients Open daily 7 a.m.–12 a.m. for breakfast, lunch and dinner | 2100 Frostwood Blvd.

KIMBALL JCT./CANYONS VILLAGE

435.647.5566 | waldorfastoriaparkcity.com Located within 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. From relaxed breakfasts to refined dinners, Powder offers personalized service in an elegant, light-filled setting just steps from the slopes and Frostwood Gondola in Canyons Village. This winter, experience Après by Waldorf, an elevated bar menu featuring shareable alpine favorites including Caviar Royal Ossetra, Cheese Fondue, Pata Negra, Lobster Roll and Steelhead Trout Rillettes.

Proud to be Forbes Recommended. Complimentary valet parking is available.

MENU SAMPLING HAMACHI CRUDO: SHIITAKE MUSHROOM, SOY-YUZU VINAIGRETTE, AVOCADO, RADISHES COUNTRY-STYLE PÂTÉ: FRISÉE, CHIVE, CORNICHONS, GRAINY MUSTARD, GRILLED SOURDOUGH HONEYNUT SQUASH RAVIOLI: AGED BALSAMIC BUTTER, PARMESAN, AMARETTI TUILE MEYER LEMON FETTUCCINE: MEYER LEMON CREAM, PARMESAN, ESPELETTE PEPPER MARY’S HALF CHICKEN: DENDRIC ESTATE CIDER GLAZE, SMOKED TURNIP, SWISS CHARD, WILD CARAWAY CHICKEN JUS SEARED SPOT PRAWNS: GINGER-BUTTERNUT SQUASH PUREE, BASIL, TOASTED PEPITAS

144 D I S H I N G P C . C O M

RED ROCK JUNC T ION 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

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

DISHINGPC.COM

145

KIMBALL JCT./CANYONS VILLAGE

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.

T HE 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

HEBER VALLEY & SURROUNDING AREA

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

146 D I S H I N G P C . C O M

BUNN Y ’S CLUB Coalville’s historic bar serving up cold beer, cocktails and community spirit

Open daily | 36 S. Main St., Coalville 435.336.5373

MENU SAMPLING GARLIC BREADED CHEESE CURDS: WHITE CHEDDAR CHEESE CURDS WITH A SAVORY GARLIC BREADING SHRIMP QUESADILLA: SHRIMP, CHEDDAR CHEESE, SPINACH, SOUR CREAM AND SALSA SIGNATURE BURGER: HALF-POUND BURGER ON A TOASTED PRETZEL BUN WITH LETTUCE, TOMATO, ONION AND PICKLES GRILLED CHEESE: FOUR THICK SLICES OF CHEDDAR CHEESE MELTED BETWEEN TWO BIG, SOFT SLICES OF WHEAT BREAD

DISHINGPC.COM

147

HEBER VALLEY & SURROUNDING AREA

Step inside Bunny’s Club and step into history. Among the top three oldest bars in Utah, this Coalville staple has been pouring drinks and welcoming patrons for more than 85 years. Founded by Kenneth “Bunny” Downs and run

by Andrea Hewson for the past two and a half decades, it’s the kind of place where the bartender remembers your name — and your drink. Dollar bills hang from the ceiling, vintage photos line the walls and laughter fills the room. Whether you’re a local winding down after work or a traveler discovering small-town Utah, Bunny’s delivers the perfect mix of nostalgia, warmth and a well-earned pour. Find delicious, house-made bar food bites, and don’t miss specials like prime rib on Wednesday nights.

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

HEBER VALLEY & SURROUNDING AREA

435.654.5336 | dairykeen.com | @dairykeen When thinking of the deep history of Heber Valley, it’s hard not to think of Dairy Keen, where a miniature train loops around the dining room and the grill’s been sizzling since 1946. We’re talking quarter-pound patties stacked with ham and melty Swiss, golden fry baskets and hand-spun shakes that made this place a multi-year Best of State® champ. Visiting in winter?

They’re ladling Best of State®-winning house-made soups. Need gluten-free? They’ve got you covered with an extensive menu and careful preparation. It’s nostalgia on rails: fast, friendly and flat-out craveable!

MENU SAMPLING TRAIN BURGER: QUARTER-POUND HAMBURGER, HAM, SWISS AND AMERICAN CHEESE, THOUSAND ISLAND, TOMATO, LETTUCE, PICKLES CHICKEN SUPREME SANDWICH: BREADED OR GRILLED CHICKEN BREAST, HAM, SWISS CHEESE, MUSTARD SAUCE, LETTUCE FISH & FRIES DINNER: THREE PIECES OF TAVERN-BATTERED COD, FRIES, HOUSE-MADE TARTAR SAUCE, COLESLAW, ROLL AND BUTTER STRAWBERRY CHICKEN SALAD: GRILLED CHICKEN, FRESH STRAWBERRIES, FETA, CANDIED WALNUTS, HOUSE-MADE STRAWBERRY VINAIGRETTE FAMOUS THICK SHAKES: BUILT ON A HOUSE-MADE ICE CREAM RECIPE, CHOOSE FLAVORS LIKE OREO®, FRESH STRAWBERRY, ROOT BEER OR BANANA CREAM PIE

148 D I S H I N G P C . C O M

HIGH WEST DISTILLERY IN WANSHIP Innovative Western cuisine with curated whiskey pairings and outstanding views Wed.–Sat. lunch; Sun. brunch, Winter Dinner Series | 27649 Old Lincoln Hwy.

435.649.8300 | highwest.com

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

DISHINGPC.COM

149

HEBER VALLEY & SURROUNDING AREA

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. The distillery Winter Dinner Series, featuring a weekly rotating family-style menu, is hosted select Thursdays, Fridays and Saturdays throughout the season from 6 to 8 p.m. Make a reservation today at highwest.com.

OV ERLOOK RE S TAUR AN T Shared stories, shared moments Breakfast, lunch, dinner and weekend brunch | 909 W. Peace Tree Trail, Heber City

HEBER VALLEY & SURROUNDING AREA

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 DUROC PORK BONE-IN CHOPS: MASHED POTATOES, STEAMED BROCCOLINI, CREAMY PEPPERCORN DEMI-GLACE OVERLOOK HALF-POUND BURGER: BRIOCHE BUN, PEPPER JACK, BACON, AVOCADO, LETTUCE, TOMATO, CRISPY ONION, GARLIC AIOLI 8-OUNCE BISON STRIP LOIN, 8-OUNCE FILET: WITH ADD-ON SIDES INCLUDING SAUTÉED SPINACH, FUNERAL POTATOES, BUTTER-BRAISED MUSHROOMS, TRUFFLE PARMESAN HERBED FRIES, STEAMED BROCCOLINI, GARLIC MASHED POTATOES

150 D I S H I N G P C . C O M

BODEG A AND T HE RE S T 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

MENU SAMPLING AFTER LIFE: CAZADORES REPOSADO, ANCHO REYES, TOBACCO BITTERS, CARA CARA ORANGE BITTERS, SMOKED WITH PALO SANTO THE HEIR: BASIL HAYDEN BOURBON, ESPRESSO, FRANGELICO HAZELNUT LIQUEUR, KRONAN SWEDISH PUNSCH, MR. BLACK COFFEE LIQUEUR, COFFEE, CHERRY BITTERS GRILLED HALLOUMI: ROASTED GRAPES, TOASTED HAZELNUTS, FRISÉE, POMEGRANATE MOLASSES BERKSHIRE PORK LOIN: BONIATO YAM MASH, TAMARI-PICKLED APPLES, SUNCHOKE CHIPS, CIDER GASTRIQUE COCONUT-RUM JOY: DARK CHOCOLATE-COATED TRUFFLE, MARCONA ALMONDS, FUDGE BROWNIE

DISHINGPC.COM

151

SALT LAKE CITY SPOTLIGHT

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.

MARKE T STREE T GRILL & OYSTER BAR Fresh seafood with family-friendly and 21+ dining Brunch, lunch and dinner | 48 W. Market St., Salt Lake City

SALT LAKE CITY SPOTLIGHT

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 served only 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

152 D I S H I N G P C . C O M

URBAN HILL Fine dining with chef-driven American cuisine and artfully crafted cocktails

Dinner, full bar, weekend brunch | 510 S. 300 W. #100, Salt Lake City 385.295.4200 | urban-hill.com | @urbanhillslc

MENU SAMPLING SKILLET ROLLS: HERB BUTTER, SEA SALT CRUDO: AGUACHILE, JALAPEÑO, PICKLED ONION, BRINED CUCUMBER, CILANTRO, FURIKAKE GOLDEN EAGLE BLACK COD: FREGOLA SARDA, ENGLISH PEAS, GREEN BEANS, SMOKED DASHI, SCALLION-GINGER VINAIGRETTE, GOCHUJANGCITRUS GLAZE, BENNE SEED BISON RIB-EYE: MOLE, SMOKED HOMINY, FERMENTED CHILE, SAUTÉED CHARD, CREMA KEY LIME PIE: COCONUT CHANTILLY, GRAHAM CRUST, TOASTED COCONUT

DISHINGPC.COM

153

SALT LAKE CITY SPOTLIGHT

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 — who triumphed on Beat Bobby Flay — 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 highlights seasonal, locally sourced ingredients, from crudos to wood-fired meats and vegetables crafted with precision. Named “Best Fine Dining Restaurant” in City Weekly’s 2024 Best of Utah Awards, Urban Hill continues to earn praise from local and national outlets for redefining Salt Lake City’s fine dining scene with an experience that’s both elevated and inviting.

KANEOONMAIN.COM

508 MAIN ST., PARK CITY

435.200.8355