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ISSUE NO. 23

BREAKFAST BOWLS

WAYS

FOODIE + SUMMER HAPPENINGS

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

PARK CITY

Which table will bring your family together tonight? From Asian, Italian, and American cuisine to grill and beachside culinary experiences, 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

THIS IS HOW IT’S DONE!

Located in Hotel Park City

ELEVATED FLAVORS, UNFORGETTABLE VIEWS

Black Rock Mountain Resort | 909 W Peace Tree Trail | Heber City, UT BlackRockMountainResort.com

dish ng

NO.2 3 S U M M E R / F A L L

Q: CHEFS ARE ALWAYS SURPRISING US IN PARK CITY WITH NEW MENU ITEMS, SO DINING OUT ALWAYS OFFERS SOMETHING NEW. WHAT WAS A DISH YOU TRIED THAT YOU LOVED OVER THE WINTER, AND WHERE WAS IT? PUBLISHER AND EDITOR-AT–LARGE editor@dishingmagazine.com Allison Arthur

We had dinner at Powder and shared a sinfully delicious Meyer lemon fettuccine dish that was both light and rich with flavor at the same time. I also really enjoyed a crispy cauliflower dish at 350 Main that was bursting with flavor.

ART DIRECTOR Kristen Hartnett MARKET DIRECTOR corey@dishingpc.com Corey Flynn

Nothing beats a pie (or two!) at Matilda. And while just about every pizza they serve is worth the hype, the dish I couldn’t stop talking about last winter was their roasted carrots — layered with tamarind labneh, curry butter and dukkah.

MARKETING AND SOCIAL MEDIA STRATEGIST izzy@dishingpc.com Izzy Pierce

One of the most satisfying dishes I tried this winter was a chocolate chip cookie skillet at Boneyard Saloon & Kitchen. I think I finished it in about a minute.

CONTRIBUTORS Blake Bellet

I did a photo shoot at RIME Seafood + Raw Bar at the St. Regis Deer Valley recently and had their compressed watermelon salad. It was vacuum-sealed, so the flavor is insanely concentrated.

Dan Campbell Locke Hughes Megan Rule Negley Stockman

A place that consistently stands out to me is Firewood on Main — I still think of the elk loin!

Melissa Thomasma Brian Upesleja Leigh Wilson

ON THE COVER: Cedar-grilled halibut by Tupelo’s Matt Harris photo by Dan Campbell

NewWestKnifeWorks.com @NWKnifeWorks 877.258.0100

Visit us in Park City 625 Main Street Park City, UT 84060

Contributor Spotlight

his Kansas City–born

PHOTO BY ALLISON ARTHUR

marketing expert has fully embraced life in Utah’s mountains. Most of her free time is spent skiing, hiking, camping or backpacking. She has taken culinary school classes, and her first job was as a butcher. When she’s not outside, she’s trying new restaurants or cooking at home. She also enjoys painting and photography, pursuits she leans into whenever she can. A perfect day includes meeting new people over good food or fresh air.

Izzy Pierce MARKETING AND SOCIAL M E D I A S T R AT E G I S T

8 DISHINGPC.COM

We always highlight summer events in the magazine. Which ones do you look forward to and why? I always look forward to the summer farmers markets — you really can’t beat the energy of a true local market bringing the community together. I love the Park Silly Sunday Market and the Sugar House Farmers Market for their variety, great locations and strong sense of community. Where are your go-to, must-visit spots for visitors coming to Park City in the summer? I always recommend checking out Copper Moose Farm for drinks, snacks and a relaxed outdoor atmosphere. Salt Box is perfect for lunch, especially for its curry and globally inspired dishes. For dinner, The Eating Establishment delivers classic Main Street ambiance and that quintessential Park City feel.

We rounded up five (well, six) breakfast bowls for a story in this issue. What’s your favorite breakfast in the area? I prefer a quick, on-the-go breakfast. I love The Bagel Den in both Heber and Park City — it’s perfect for a breakfast sandwich or bagel. I also enjoy Park City Garden Cafe for a blueberry muffin and a matcha when I’m looking for something a little more relaxed. We know you’re an avid paddleboarder. Any post-trip drink cravings? My top choice is Park City Brewing’s Blonde Ale, especially on a hot day. When it comes to nightlife in Park City, what’s your hot take? A Tuesday night on Main Street is way more fun in the summer than a crowded Friday or Saturday. With so many events happening, it becomes less about the crowds and more about relaxing, having a drink with friends, chatting with bartenders and meeting locals. What do you consider “Utah” food and why? Utah food is all about comforting, nostalgic classics you don’t find quite the same anywhere else. That includes Utah scones — fried bread served warm with honey or butter — and oversized cinnamon rolls piled high with cream cheese frosting. I also think of Navajo tacos, built on fry bread and loaded with savory toppings. And don’t forget Utah sodas like a dirty Coke with coconut syrup and lime.

Recipe Index 17

COURCHEVEL BISTRO’S

RUTH’S CHRIS’

Last Word

Barbecue Shrimp with Spicy Garlic Butter

18 BRASSERIE 7452’S

Creamy Spring Pea Farro

THE CABIN’S

MATT HARRIS’

Coconut Margarita

Basil Sunflower Pesto

DRAFTS BURGER BAR’S

MAGGIE HARRIS’

Buffalo Chili

21 DEELICIOUS PARK CITY’S Curry Chicken Salad

Salted Caramel Apple Tart

23 OVERLOOK’S

URBAN HILL’S

Banana Bread Pudding

Harissa Carrots with Labneh, Tahini and Pepitas

VERSANTE’S

350 MAIN’S

HAN’S KOMBUCHA’S

BIG DIPPER’S

ALPINE DISTILLING’S

ANNA ROBERTSON’S

Bacon Jam

Raspberry Rose Mocktail

Elevated Gin and Tonic

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

Tequila Verde

Sriracha Mayo

“Dannola” Granola

PARK CITY

Social Aid & Pleasure Club

364 Main Street @alpinedistilling @alpineparkcity

The St. Regis Deer Valley Locally sourced ingredients, responsibly-sourced seafood, and prime market cuts.

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

TOC F E AT U R E S 55 SUNDAE BEST

The anatomy of the perfect ice cream sundae

62 SUMMER FOODIE HAPPENINGS

From farmers markets to fire-lit dinners, summer is served!

70 UNIQUELY UTAH

Find out what defines Utah food — and where to try it. DISHINGPC.COM

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

with Han’s Kombucha

33 FIVE WAYS: Breakfast

bowls

40 OUTSIDE THE KITCHEN A garden table in full bloom

51 IN THE KITCHEN WITH Urban Hill’s Nick Zocco

57 BEHIND THE BAR

with 350 Main’s Tim Nugent

75 HOME KITCHEN COOKS Anna Robertson

81 PARK CITY CLASSIC

Bunny’s Club & Sagebrush Grill

86 WILL TRAVEL FOR FOOD Fort Myers, Sanibel & Captiva

93 RESTAURANT LISTINGS

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

JULY 11 - AUG 16 | EVERY SATURDAY AND SUNDAY | 11:30 AM TO 4 PM | SILVER LAKE LAWN New this season, Fire & Flavor Festival celebrates the art of live-fire cooking in Deer Valley’s stunning alpine setting. Experience flame-kissed signature dishes from Chef Ryan Arensdorf, Chef Sarah Glover, Chef Peter Menteer, and Chef Sam Phelan, along with open-fire demos, planked salmon, smoked specialties, live music, and beer pairings from five of Utah’s top breweries. Select weekends will also feature appearances and activations from local partners including Matilda and Gozney.

For more information visit deervalley.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 We appreciate that this drink is a nod to Courchevel’s namesake town in the French Alps. Can you get them to share their take on this classic cocktail? — ALICIA GARCIA, NEW YORK, NY

PHOTOS BY ALLISON ARTHUR

Courchevel Bistro’s Last Word 1/2 ounce gin 1/2 ounce fresh lime juice 1/2 ounce Luxardo cherry liqueur Green 1/2 ounce Green Chartreuse Chartreuse is made in the Alps Luxardo cherries, for by French garnish monks. > Add all ingredients to a shaker filled with ice and shake for about 30 seconds, until well chilled. Strain into a coupe glass and garnish with a cherry.

DISHINGPC.COM

Ask For It!

The French-inspired menu at the St. Regis Deer Valley’s Brasserie 7452 blows me away every time. Could you ask them to share a side dish recipe that uses a spring/summer vegetable? — CAROL SMITH, CANNON BEACH, OR

Brasserie 7452’s Creamy Spring Pea Farro 2 tablespoons avocado oil 1 tablespoon shallot, finely chopped 1 tablespoon garlic, finely chopped 2 cups farro 1/2 cup dry white wine 2 quarts hot vegetable stock 3/4 cup spring peas Salt and black pepper, to taste 1/2 cup grated Parmesan 2 to 4 tablespoons heavy cream, optional

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1 tablespoon butter, optional > Heat the avocado oil in a medium pot over medium heat. Add the shallot and cook until softened (about 1 minute). Add the garlic and cook until fragrant (about 30 seconds). Stir in the farro and toast lightly for 1 to 2 minutes. Pour in the white wine and cook until mostly absorbed. Add the hot vegetable

stock, cover and simmer until the farro is tender and the liquid is mostly absorbed (about 25 to 30 minutes). Stir in the spring peas during the last 3 to 5 minutes of cooking. Remove from heat and stir in the Parmesan. Season with salt and pepper to taste. For a richer, creamier finish, stir in a little butter and heav cream, if desiredy.

The Cabin is known for serving some of the best cocktails in town. We asked for the recipe behind its coconut margarita. — SALLY THOMAS, PARK CITY

The Cabin’s Coconut Margarita Coconut cream and toasted coconut, for garnish 1 1/4 ounces Snow tequila 1 ounce coconut cream 3/4 ounce triple sec 1/2 ounce lime juice > Rim a glass by dipping it in coconut cream, then rolling it in toasted coconut. Fill the glass with ice and set aside. Add the tequila, coconut cream, triple sec and lime juice to a shaker filled with ice. Shake well until chilled. Strain into the prepared glass and serve immediately.

DISHINGPC.COM

Ask For It!

We fell in love with buffalo meat while out west, and I would love to get the recipe that Drafts uses for their chili. — TOM WILSON, CHICAGO, IL

Drafts Burger Bar’s Buffalo Chili 1 large yellow onion, diced 2 red or green bell peppers, diced 1 jalapeño, seeded and diced 1 pound ground beef 3/4 pound ground bison 1 14.5-ounce can diced tomatoes 1 15-ounce can black beans, drained

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1 15-ounce can dark red kidney beans, drained 1 tablespoon smoked paprika 2 tablespoons cumin 2 tablespoons mild chili powder 2 teaspoons garlic powder 2 teaspoons red chili flakes 1 teaspoon cayenne pepper 1 1/2 to 2 cups water

Salt and pepper to taste > In a large pot, cook the onion, bell peppers and jalapeño over medium heat until softened. Add the beef and bison and cook until browned, breaking up the meat as it cooks. Stir in the diced tomatoes, black beans

and kidney beans. Add the seasonings. Pour in enough water to just cover the mixture and stir well. Bring to a simmer and cook for 1 hour, stirring occasionally. Season with salt and pepper to taste before serving.

I can’t get enough of the lunch options at DeeLicious, but the chicken salad is something that I would die to have the recipe for. — BRAD COLLINS, SEATTLE, WA

DeeLicious Park City’s Curry Chicken Salad For the chicken: 4 cups water 1/4 cup kosher salt 2 tablespoons granulated sugar 1 lemon, sliced 2 pounds chicken breasts 2 tablespoons Mountain Town Olive Oil garlic olive oil 2 teaspoons DeeLicious House Spice For the curry aioli: 1 cup mayonnaise 2 tablespoons Mountain Town Olive Oil garlic olive oil 1 tablespoon lemon juice 1 1/2 tablespoons Madras curry powder 1/2 teaspoon DeeLicious House Spice 1 tablespoon fresh lime juice To finish: 1 Honeycrisp apple, small dice 1/2 cup sliced almonds, toasted 1/4 cup cilantro, chopped > In a small saucepan, bring 1 cup of the water to a simmer

The DeeLicious House Spice is a proprietary blend of kosher salt, fresh cracked pepper, garlic powder, onion powder and sweet paprika. You can substitute your favorite all-purpose seasoning.

with the salt, sugar and lemon slices. Stir until the salt and sugar dissolve completely. Remove from heat and stir in the remaining 3 cups cold water to cool. Add the chicken breasts and brine for 2 to 4 hours. Preheat the oven to 400 F. Remove the chicken from the brine and pat dry. Rub with

the garlic olive oil and season. Roast until the thickest part reaches 160 F to 165 F (about 20 to 25 minutes), depending on thickness. Let rest for 10 to 20 minutes, then dice into 1/4to 1/2-inch pieces. In a medium bowl, whisk together the mayonnaise, garlic olive oil, lemon juice, curry powder, DeeLicious

House Spice and lime juice. Let sit for 10 minutes to allow the spices to bloom. In a large bowl, combine the diced chicken, apple and toasted almonds. Fold in the curry aioli until evenly coated, then gently fold in the cilantro just before serving.

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Ask For It! The menu at Ruth’s Chris is always hard to narrow down, but we generally start with their delicious barbecue shrimp. I would love to know how they make it. — THOMAS DUNN, CINCINNATI, OH

Ruth’s Chris’ Barbecue Shrimp with Spicy Garlic Butter For the shrimp: 1 tablespoon canola oil 1 pound large shrimp, peeled and deveined, tails on 2 tablespoons green onions, sliced and divided 1/4 cup dry white wine 2 tablespoons barbecue butter 2 slices toasted bread or crostini, for serving 1 tablespoon green onions, sliced, for garnish Freshly ground black pepper, to taste > Heat the canola oil in a sauté pan over mediumhigh heat. Add the shrimp and cook for about 1 minute on one side. Flip the shrimp, reduce heat slightly and cook for another minute. Add half of the green onions and cook for about 1 minute, tossing. Pour in the white wine and let it reduce by about half. Add the barbecue butter and stir until melted and the shrimp are fully coated in the sauce.

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Arrange the toasted bread on a plate. Top with the shrimp and spoon the sauce over the top. Finish with remaining green onions and black pepper. For the barbecue butter: 2 sticks salted butter, softened 1 teaspoon cayenne pepper

1 tablespoon black pepper 2 tablespoons paprika 1 tablespoon kosher salt 1 teaspoon dried rosemary, finely crushed 1 tablespoon Worcestershire 1 teaspoon Tabasco 1 tablespoon water 2 tablespoons garlic, finely chopped

> In a bowl, combine the softened butter with cayenne, black pepper, paprika, salt and rosemary. Stir in the Worcestershire sauce, Tabasco and water until smooth. Fold in the garlic and mix well.

Who doesn’t love banana bread? But Overlook really had me at banana bread pudding, if you can get the recipe … — ALLISON HARRIS, COLUMBIA, SC

Overlook’s Banana Bread Pudding 3 cups heavy cream 9 large egg yolks 3/4 cup sugar 3 teaspoons vanilla extract 1 loaf banana bread Ice cream, for serving Mint, for garnish > In a large pot over medium-high heat, bring the heavy cream and vanilla extract to just boiling. In a separate large mixing bowl,

whisk together egg yolks and sugar. Using a ladle, slowly incorporate about one-third of the hot cream into the egg mixture, whisking constantly to temper. Reduce the heat to medium and pour the egg mixture back into the pot with the remaining cream. Cook while whisking constantly until the mixture thickens (about 8 to 10 minutes) to form a crème anglaise. Remove from heat and let cool slightly.

In a large mixing bowl, crumble the banana bread. Add about two-thirds of the crème anglaise, stirring until it reaches a pudding-like consistency. Transfer to a 9-by-11-inch baking pan, cover with foil and bake in a water bath at 350 F for 40 minutes to 1 hour, or until firm to the touch. To serve, top with ice cream, drizzle with the remaining crème anglaise and garnish with mint.

DDIISSHHIINNGGPPCC..CCOOM M

Ask For It! The Versante Bagel is such a great start to the day, but the bacon jam they add is a gamechanger. Could you ask for the recipe? I would love to add it to burgers at home. — JIM THOMAS, SANDY, UT

Versante’s Bacon Jam 1 pound bacon, diced 1 onion, diced 1 sprig fresh thyme 1/2 cup brown sugar 1/4 cup maple syrup 1 cup white balsamic vinegar > Cook bacon in a large skillet or pot over medium heat until crispy. Using a slotted spoon, remove excess grease, leaving a small amount in the pan. Add onion and thyme and cook until softened (about 5 minutes), stirring occasionally. Stir in brown sugar and cook until dissolved and slightly caramelized. Add maple syrup and white balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until reduced by about 60% and thickened. Remove from heat and let cool. Remove thyme stem before serving.

The restaurant ser this jam on an everything bagveswit h fontina, fried egg, arugula, el garlic aioli and a side of crispy potatoes.

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

“You are by far the best real estate team that we have ever worked with.” —T H E S E M B R AT S

ASSOCIATE BROKER ®

435-901-0616 julie@jhparkcity.com

Top KW Individual Realtor in Utah for the last 13 YEARS!

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

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

A Lesson In Kombucha with Han’s Kombucha Tips, tricks and a recipe for brewing “booch.” by Megan Rule photos by Blake Bellet

THE FIRST SIGN THAT KOMBUCHA

is alive is the fizz. A soft hiss escapes when the bottle opens, followed by bright, tangy aromas of fruit and tea. What began centuries ago as a simple fermented drink has found new life in kitchens, cafes and tap lists across the country. For Hannah Banick, founder and co-owner of Han’s Kombucha, the journey started simply — with a jar, some tea and curiosity. She began experimenting with home brewing in college. Banick graduated from the University of Utah with a degree in public health and initially planned to pursue a career in healthcare administration. She says much of healthcare is centered around systems, margins and efficiency, often at the expense of actual well-being, and she didn’t feel connected to the people she wanted to serve.

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WHY BREW? IMPROVED DIGESTION It is full of probiotics, which are bacteria that can help improve gut health and aid digestion. INCREASED ENERGY It contains small amounts of caffeine and B vitamins, which can help boost energy levels. IMMUNE SYSTEM SUPPORT Probiotics may help strengthen the immune system and improve overall health. DETOXIFICATION It contains antioxidants, which can help neutralize toxins in the body. IMPROVED JOINT HEALTH It contains glucosamines, which can help support joint health and reduce inflammation. REDUCED RISK OF CHRONIC DISEASES Some studies suggest it may help reduce the risk of chronic diseases such as heart disease, diabetes and cancer. LOW-SUGAR ALTERNATIVE It is a lower-sugar substitute for sodas and makes an excellent nonalcoholic cocktail alternative.

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After asking herself how she could directly improve the health of people in her own community, Banick brewed the idea of Han’s Kombucha. “I realized that improving health doesn’t always look like hospitals or clinics,” she says. “Sometimes it looks like creating something approachable that helps people make better choices without feeling like they’re sacrificing joy. I saw an opportunity to turn soda drinkers into kombucha drinkers and to make a product that supported health in a way that felt inclusive and realistic.” What began as a small side hustle quickly became something much bigger. “Without fully realizing it at the time, I had taken my first real step into entrepreneurship. That decision ultimately shaped the early success of Han’s Kombucha and clarified my purpose. I didn’t leave public health. I just found a different way to practice it.” Han’s Kombucha is made using traditional methods with tea and cane sugar, but the ingredients and final flavor are quite unique. “Han’s Kombucha doesn’t have the harsh, vinegary flavor most people associate with kombucha,” Banick says. “We gently ferment and use less sugar in our brew, as well as flavor it with fresh fruit juices, herbs and purees. Since we’re a small business, we can also create unique flavors, both in our core collection available year-round and in our seasonal flavors. Past seasonal flavors have included apricot/thyme, blackberry/juniper and citrus/vanilla/sage.” n contain trace FYI: Kombucha caol, so it should be amounts of alcoh eration. consumed in mod

HAN’S KOMBUCHA’S RASPBERRY ROSE MOCKTAIL • 1/2 ounce fresh lemon juice • 1/2 ounce simple syrup • Han’s Kombucha Raspberry Rose • Dried lemon, for garnish Add the lemon juice and simple syrup to a tall glass filled with ice. Top with kombucha and gently stir to combine.

HANNAH BANICK

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BASIC KOMBUCHA RECIPE • 1 quart water • 3 teaspoons green tea leaves • 7 teaspoons black tea leaves • 1/4 cup raw cane sugar • 1 quart additional cold water • 1 SCOBY and 1 to 1 1/2 cups of the kombucha it was in Bring 1 quart of water to a boil. Add the green and black teas and steep for 15 minutes, then remove the tea leaves or bags. If you prefer a more vinegar-forward kombucha, add slightly more sugar and allow it to ferment longer.

While the tea is still warm, stir in the sugar until fully dissolved. Add 1 quart cold water to help cool the mixture. Once the tea is below 90 F, pour it into your fermentation jar and add the SCOBY and starter liquid. Cover the jar with a breathable cloth secured with a rubber band. Let it ferment at room temperature for 10 to 14 days. Keep the storage area between 72 and 78 F. Lower temperatures cause a slower ferment, and higher temperatures cause a faster ferment.

Taste along the way. Use a straw to sneak a sample from under the SCOBY, or use the spout if your jar has one. At this point, you can add flavorings such as fruit, juice and herbs. When it tastes right to you, transfer the kombucha into clean jars and refrigerate to drink as-is or pour into clean swing-top bottles for secondary fermentation (2-5 days). Always save at least 24 ounces of kombucha plus the SCOBY as a starter for your next batch.

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SPECIAL EQUIPMENT NEEDED

HOW TO USE

• 1-gallon glass jar

Cocktails & Mocktails Kombucha works well in place of citrus or soda water. It adds acidity, light effervescence and layered flavor without overwhelming a drink. Build spritz-style drinks or add complexity to spirit-free mocktails.

If you can find a jar with a spout at the bottom, it makes sampling your kombucha during fermentation much easier.

• Cheesecloth, secured with rubber band, for the top • 4-quart pot • Tea-steeping bag or filter The SCOBY does not like coming into contact with loose tea particles, so be careful to filter them out.

• SCOBY and starter liquid SCOBYs and starter liquid can be purchased from Han’s Kombucha.

• Swing-top bottles These are used for secondary fermentation, where carbonation and flavor development happen.

SCOBY stands for “symbiotic culture of bacteria and yeast.”

WHAT TO LOOK OUT FOR • Mold: If you see fuzzy blue, green or black mold on the surface, discard the batch and sanitize everything before starting again. • Smell: A healthy batch will smell like sweet tea at first and gradually become more vinegary. If it smells rotten, cheesy or unpleasant, discard it. • Cleanliness: Always wash your hands and sanitize tools and containers. Contamination is the most common reason kombucha goes wrong. • Pressure build-up: During secondary fermentation, carbonation can build quickly. Be sure to burp your bottles daily. A sticky, fruit-bombed ceiling is only fun once. A healthy kombucha will become slightly cloudy, develop a new SCOBY and shift from sweet to pleasantly tart over time. You’ll notice gentle carbonation during secondary fermentation and clean, balanced flavors. When it tastes refreshing, lightly tangy and not overly sweet or funky, you’re on the right track.

It pairs especially well with gin, vodka, tequila and herbal liqueurs, as well as fresh herbs, citrus and bitters.

Cooking & Marinades Kombucha is naturally acidic, making it an excellent marinade for meats and vegetables. Acidity helps tenderize proteins, while fermented flavors add depth. It pairs well with chicken, pork, tofu and mushrooms. Think of it as a replacement for vinegar or citrus juice in a marinade.

Salad Dressings & Sauces Kombucha can be whisked into vinaigrettes in place of vinegar or lemon juice. It adds brightness and a subtle funk that pairs well with olive oil, honey, mustard and fresh herbs. A splash can also bring balance to sauces, slaws and grain bowls. Fermentation & Pickling Kombucha can also jump-start fermentation. It can act as an acidic base for quick pickles or be added to vegetable ferments for extra complexity.

DISHINGPC.COM

5 Ways

Breakfast Bowls

We couldn’t narrow it down to just five this time because Park City chefs get so creative and colorful with breakfast bowls. photos and story by Allison Arthur

H OUSE-MADE MU ES LI Where to find it: Harvest Why we love it: Bright, fresh and naturally sweet, Harvest’s house-made muesli combines coconut chia-seed pudding with crisp apple slivers and coconut milk. Light but nourishing, it’s a refreshing start to the day and a perfect example of Harvest’s clean, ingredient-driven approach to breakfast.

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OVE RN I G HT OAT S Where to find it: KITA Why we love it: Overnight oats meet granola and fruit with this filling combo. On top of a base of oats, you will find homemade granola and seasonal fruit. A sweet finish of powdered sugar is the icing on the breakfast.

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BU DDHA BOW L Where to find it: Atticus Coffee & Teahouse Why we love it: Comforting and satisfying, this bowl starts with chai tea–infused oatmeal and is topped with caramelized walnuts and dried mixed berries. It’s the kind of cozy breakfast that pairs perfectly with a great cup of tea and a slow browse through Atticus’ shelves of books.

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AÇA Í BOWL Where to find it: Luna’s Kitchen & Juicery Why we love it: Smooth, vibrant and naturally energizing, Luna’s version blends unsweetened açaí with coconut milk, banana, pineapple and berries and tops it with house peanut-tahini-butter granola, chia seeds, coconut, honey, fruit and almond butter with a hint of sea salt. The tropical flavors feel especially welcome on a sunny mountain morning.

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P C YOGA- RT P ROTEI N BOW L Where to find it: Hill’s Kitchen Why we love it: Built for fueling an active Park City morning, or perhaps a class at PC Yoga across the street, this protein-packed bowl of vanilla protein powder-infused milk is topped with granola, bananas and chocolate chips. It strikes that ideal balance of wholesome and indulgent — the kind of breakfast that keeps you going until lunch.

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We found this dish after we shot the other five dishes and just couldn’t resist including it.

COCO N UT SM O OT H I E BOWL Where to find it: Overlook at Black Rock Mountain Resort Why we love it: This beautifully layered bowl blends a coconut-chia yogurt smoothie with house-made granola, coconut flakes, fruit and a scoop of frozen açaí. Add sweeping mountain views and breakfast becomes a moment worth lingering over.

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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 too, give your car a vacation by using our free public transit system. Take an e-bike for a spin using Summit Bike Share. 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

Outside the Kitchen A Garden Table in Full Bloom Look no further than these restaurateurs’ backyard for all that’s needed to make the most of a harvest dinner. by Allison Arthur photos by Dan Campbell

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n a warm summer evening, the line between kitchen and landscape all but disappeared as Matt and Maggie

Harris, the chef and owners of Tupelo, brought their meal outside to the garden that provided it. A table was set beside the very ingredients that appeared on the plate, and the dinner that unfolded was a celebration of seasonality, local collaboration and a distinctly Utah sense of place. Squash and mint were clipped just steps from the table, greens were harvested right before service and heirloom apples were plucked from the tree shading the space for dessert. It was less a meal and more a moment — one where food, setting and like-minded company aligned.

ON THE MENU THE MENU, AS WELL AS THE GUESTS, REFLECTED THAT CLOSE-KNIT COMMUNITY. RED BICYCLE BREADWORKS BAKERS ARRIVED WITH BREAD AND SPREADS FOR SNACKING. MEANWHILE, AN OUTDOOR BAR OFFERED COCKTAILS CRAFTED BY ALPINE DISTILLING THAT CARRIED THAT SAME SENSE OF INTENTION. THEIR ALPINE ELEVATED GIN & TONIC OFFERED A BRIGHT, BOTANICAL-FORWARD START TO THE EVENING, WHILE THE “NEGREENI” — A NUANCED NEGRONI RIFF — ADDED DEPTH WITH LAYERS OF HERBAL AND CITRUS NOTES. THE TEAM CONTINUES TO PUSH BOUNDARIES IN BOTANICAL DISTILLATION AND WAS RECENTLY NAMED A JAMES BEARD AWARD SEMIFINALIST FOR OUTSTANDING PROFESSIONAL IN BEVERAGE SERVICE. THE TABLE ITSELF TOLD ITS OWN STORY. DESIGNED BY THE OWNER OF ÂME ATENDRE, ASHLEY GOULD, THE SPACE SET A SPECTACULAR STAGE FOR THE MEAL TO COME. HER GLASS AND TABLEWARE WERE PAIRED TO REFLECT A PHILOSOPHY ROOTED IN CONNECTION — OBJECTS MEANT NOT JUST TO SERVE A MEAL ON BUT TO SHAPE THE EXPERIENCE AROUND IT. THE NAME TRANSLATES TO “TENDING TO YOUR SOUL OR SPIRIT,” AND THE SETTING DID JUST THAT, ENCOURAGING GUESTS TO SLOW DOWN, ENGAGE AND LINGER. ONCE THE HARVESTING FROM THE GARDEN AND THE COOKING WERE DONE, THE HARRISES SET OUT A FEAST: FROM-THE-GARDEN ROASTED SQUASH WAS LAYERED WITH FETA, GARLICCHILE CRUNCH, TOASTED PEANUTS AND FRESH MINT. A WHITE BEAN AND GRILLED SUMMER SQUASH DISH — BRIGHTENED WITH SUNFLOWER-SEED PESTO AND SHAVED GOLD CREEK PARMESAN — LEANED FURTHER INTO THE HARVEST. GARLIC-CRUSTED, BONE-IN SMOKED BEEF SHANK FROM BAR-W RANCH IN NEPHI WAS SERVED WITH GARDEN GREENS AND CEDAR-GRILLED HALIBUT FINISHED SIMPLY WITH LEMON AND MINT. DESSERT BROUGHT THINGS BACK TO THE SOURCE — A SALTED CARAMEL APPLE MOSAIC TART MADE WITH HEIRLOOM APPLES GROWN ON-SITE. HIDDEN OAK GOURMET CREAMERY’S SMALL-BATCH ICE CREAMS HIGHLIGHTED PEAK-SEASON FLAVORS. LAVENDER BLUEBERRY — MADE WITH FRUIT FROM BLUE CANYON FARM IN HEBER CITY — STOOD ALONGSIDE A VIBRANT STRAWBERRY-BASIL FLAVOR LAYERED WITH THE SUBTLE HEAT OF CAMBODIAN PEPPERCORN. THE RESULT WAS UNEXPECTED AND DEEPLY EXPRESSIVE: FRESH, AROMATIC AND UNMISTAKABLY “SUMMER.” EVEN THE COFFEE WAS LOCAL. PINK ELEPHANT COFFEE WAS THE NIGHTCAP. TOGETHER, THE EVENING WASN’T JUST ABOUT WHAT WAS SERVED BUT WHERE IT CAME FROM AND THE PEOPLE MAKING IT — A REMINDER THAT SOME OF THE MOST MEMORABLE MEALS HAPPEN JUST “OUTSIDE THE KITCHEN” WITH NEIGHBORS WHO ALSO HAVE A PASSION FOR SEASONAL, LOCAL SPECIALTIES.

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Alpine Distilling’s Elevated Gin and Tonic 1 1/2 ounces Alpine Elevated Gin 1/2 ounce Alpine Preserve Liqueur 4 ounces Fever-Tree tonic water Dehydrated lemon, orange, raspberries and juniper berries, for garnish

Add the gin and liqueur to a goblet or wine glass and fill with ice. Top with tonic water. Garnish with dehydrated lemon and orange wheels, raspberries and juniper berries.

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Matt Harris’ Basil Sunflower Pesto 1/3 cup raw sunflower seeds 2 cups fresh basil leaves, packed 1/3 cup Parmesan, finely grated 1/2 teaspoon kosher salt, plus more to taste 1/3 cup olive oil

Add the sunflower seeds, basil, Parmesan and salt to the bowl of a food processor. Pulse a few times until a coarse paste forms, scraping down the sides as needed. With the processor running, slowly drizzle in the olive oil until the pesto comes together into a loose, glossy sauce. Stop as soon as it is emulsified — over-processing can heat the basil and make it bitter. Taste and adjust seasoning, adding more salt as needed.

Tips: • Lightly toasting the sunflower seeds in a dry pan until fragrant will deepen the flavor. • Adding a small squeeze of lemon juice or 1 teaspoon red wine vinegar at the end will brighten the pesto. • This can be made up to a day ahead. Press plastic wrap directly onto the surface to help maintain its color, and bring to room temperature before serving.

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Maggie took on dessert, with freshly harvested apples from the trees in the yard, while Hidden Oak Gourmet Creamery brought the herbaceous ice cream.

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Maggie Harris’ Salted

For the salted caramel glaze:

Caramel Apple Tart

1/4 cup granulated sugar 2 tablespoons unsalted butter

For the tart:

1/4 teaspoon sea salt

1 (14-ounce) package puff pastry,

2 tablespoons heavy cream

thawed

1 teaspoon vanilla

1 1/4 pounds apples, peeled, cored and thinly sliced

In a small saucepan over medium

2 tablespoons granulated sugar

heat, melt the sugar until it turns

2 tablespoons unsalted butter, cold,

a deep amber color (about 3 to 5

cut into small pieces

minutes). Remove from heat and carefully stir in the butter and salt

Preheat the oven to 400 F. Line a

until smooth. Add the heavy cream

rimmed baking sheet or 10-by-15-

and vanilla and return to medium

inch jelly-roll pan with parchment

heat, stirring until the sauce is

paper.

smooth and slightly thickened

On a lightly floured surface, roll the puff pastry just enough to fit

(about 1 to 2 minutes). Transfer the tart to a rack.

the prepared pan. Transfer to the

Carefully brush the caramel over the

pan, keeping the shape as even as

apples and pastry. Return the tart to

possible.

the oven and bake for an additional

Arrange the apple slices in slightly

5 to 10 minutes, until the glaze is

overlapping rows, leaving a 1/2-inch

bubbling. Let cool completely before

border around the edges. Fan the

slicing into squares.

apples in a neat pattern until the tart is filled. Sprinkle evenly with sugar and dot with butter. Bake for 30 minutes, or until the pastry is golden brown and the apples are tender and lightly caramelized.

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Seasonal greens and squash were almost the star of the show, but this bone-in smoked beef shank was as tasty as it is photogenic.

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435.608.1408 savouryparkcity.com

This Urban Hill chef is elevating the Salt Late City dining scene with flavors of the Southwest. by Leigh Wilson photos by Negley Stockman

Hill Top Hospitality set out to open a fine-dining restaurant in Salt Lake City, co-founder Brooks Kirchheimer knew exactly who to call to run the kitchen: Nick Zocco. The New Mexico native had been steadily working his way up through kitchens in Santa Fe, Las Vegas and Park City, and Kirchheimer recruited him a full 18 months before the restaurant opened. The early start gave Zocco the rare opportunity to shape Urban Hill from the ground up. In just over three years, the restaurant has risen to the top of a burgeoning Salt Lake City dining scene. Zocco has earned three James Beard Award semifinalist nominations for Best Chef: Mountain Region, along with a win against his onetime boss Bobby Flay on Beat Bobby Flay. We caught up with Zocco to learn more about the keys to his success and what continues to drive him.

WHEN

In the Kitchen with Nick Zocco

WHAT MOTIVATED YOU TO BECOME A CHEF?

I grew up in Los Alamos, New Mexico, which is a science town. Science didn’t interest me, and my first job out of high school was at a fine-dining restaurant in Santa Fe. It was there that I saw how you could build a career in the kitchen, and I knew that was the path for me.

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URBAN HILL’S HARISSA CARROTS WITH LABNEH, TAHINI AND PEPITAS For the carrots: Kosher salt 1 1/2 pounds baby carrots 1 cup plain whole-milk Greek yogurt 1 tablespoon olive oil, plus more for finishing 1/4 cup pepitas 2 to 3 tablespoons harissa sauce Freshly ground black pepper, to taste 2 to 3 tablespoons tahini, stirred or lightly whipped 2 tablespoons parsley or carrot tops, chopped, for garnish > Bring a large pot of generously salted water to a boil. Add the carrots and blanch until just al dente and still slightly crisp (about 3 to 5 minutes), depending on size. Transfer immediately to an ice bath to cool, then drain and set aside. Make a labneh by lining a fine-mesh strainer with cheesecloth and placing it over a bowl. Add the yogurt and refrigerate overnight to strain. Transfer the thickened yogurt to a bowl when ready to use. In a small skillet over medium-low heat, toast the pepitas with a light drizzle of olive oil until lightly golden and fragrant (about 3 to 5 minutes). Season lightly with salt. If desired, lightly smoke the carrots over a wood fire or on a smoker or grill for 20 to 30 minutes, depending on how much smoke flavor you want. Let cool slightly. This step is optional. When ready to serve, place the carrots in a mixing bowl with the harissa sauce, a drizzle of olive oil and salt and pepper to taste. Toss until evenly coated. Warm the dressed carrots in the oven for a few minutes, just until heated through. Season the labneh with a little olive oil and salt and whip with a spoon until smooth. Spoon the labneh onto the center of a serving plate in a circular motion. Arrange the warm carrots over the labneh in the same direction. Top with the toasted pepitas and drizzle with tahini. Finish with a drizzle of olive oil, a pinch of sea salt and the chopped parsley or carrot tops.

52 DDIISSHHIINNGGPPCC..CCOOMM

For the harissa sauce: 12 ounces dried New Mexico red chile pods, stemmed and seeded 18 ounces fire-roasted red peppers, drained 5 cloves garlic 2 tablespoons tomato paste 1 tablespoon ground cumin 2 teaspoons coriander seeds 2 teaspoons smoked paprika 1 tablespoon cayenne pepper 2 teaspoons caraway seeds 2 tablespoons fresh lemon juice 2 1/2 tablespoons apple cider vinegar 2 teaspoons kosher salt

> Place the dried chiles in a bowl and cover with warm water. Let soak until softened (about 20 to 30 minutes). Drain well. In a dry skillet over low heat, lightly toast the cumin, coriander seeds and caraway seeds until fragrant (about 1 minute). Add the softened chiles, toasted spices, drained fire-roasted peppers, garlic, tomato paste, smoked paprika, cayenne, lemon juice, apple cider vinegar and salt to a blender. Blend until very smooth. For an extra-silky texture, pass the sauce through a fine-mesh sieve.

WHAT BROUGHT YOU TO SALT LAKE CITY?

Although I grew up in New Mexico and met my wife in Las Vegas, we both have ties to Utah. My mom is from Kaysville and I was actually born in Layton. I always loved visiting family in Utah — skiing in the winter and lots of summer adventures. After several years in Las Vegas, we both missed having seasons and felt it was a good time for a change. In 2017, I was connected to Matt Harris, who was looking for a chef de cuisine at Tupelo. That’s what ultimately brought us to Utah. WHAT DID YOU TAKE AWAY FROM MORE THAN THREE YEARS AT TUPELO?

Working with Harris at Tupelo was really my first exposure to Southern flavors. I’d been so immersed in the flavors of the Southwest, so Southern flavors were all new to me. WHAT INFLUENCES YOUR DISHES?

Having grown up in New Mexico, I clearly see a Southwest influence in my food. Southwest cuisine is a beautiful blend of Mexican, Spanish and Indigenous cuisines. I love the bold flavors that come from chiles and spices. I am fortunate to have a team with diverse backgrounds and experiences, and we all draw from each other. For example, my chef de cuisine has a stronger French culinary background. We all create dishes that lean on each other. With access to more ingredients than ever before, I’m also starting to branch out into some Asian flavors. Being a chef is a nonstop learning opportunity all the way to retirement. WHAT IS YOUR FAVORITE DISH ON THE URBAN HILL MENU?

Speaking of Asian flavors, the Golden Eagle Black Cod is my favorite. Nobu really put black cod on the map, but I didn’t want to just copy their miso black cod. Ours is finished with a gochujang-citrus glaze and served with fregola sarda, a semolina pasta that resembles large couscous. I source the cod from a small town in British Columbia; it arrives whole, so I use as much of the animal as possible, including broth made from the bones. The meld of so many cultures, cuisines and

textures has made this one of our best dishes at Urban Hill. It’s definitely the dish I’m most proud of. WHAT ARE SOME OF YOUR FAVORITE LOCAL RESTAURANTS BESIDES YOUR OWN?

Salt Lake City has so much incredible talent coming into the city; it’s really exciting! Some of my personal favorites are Junah, Arlo, Oquirrh, Matteo Ristorante Italiano and Manoli’s. In Park City, Matilda is one of my newer favorites. 2026 WAS YOUR THIRD CONSECUTIVE YEAR TO BE NOMINATED FOR THE JAMES BEARD BEST CHEF: MOUNTAIN AWARD. HOW HAS THAT AFFECTED YOU AND URBAN HILL?

I am so grateful for the recognition. It’s been a great run, starting with a trip to Chicago as a finalist in 2024 and being a semifinalist in 2025 and 2026. While it’s an important milestone in my career, I couldn’t have done it without my team. Between the front and back of house, I am so grateful for the amount of effort every single person puts into their work. I’ve been at a loss for words about the support I have received from the local community, my fellow chefs, food writers and influencers. Random strangers come into the restaurant to congratulate me on the nominations. It’s been such an incredible experience and is just one more example of how the Salt Lake City dining scene is exploding. WHAT WAS IT LIKE TO BEAT BOBBY FLAY?

Beating Bobby Flay was one of the best days of my life! I worked for Bobby for six years at the Mesa Grill in Las Vegas. My wife had been pushing me to go on a cooking show for years, so when this opportunity was presented, I couldn’t say no. I hadn’t seen Flay for years, so it was nice to catch up briefly. Competing against him really pushed me out of my comfort zone, but I was still able to lean on the backbone of Southwest cuisine. The hardest part was keeping the whole thing quiet for more than seven months until the show aired last July! The dish that “beat Bobby Flay” is

lump-crab chile relleno, which has been one of our best-selling items. It brings in a lot of people and sparks some fun conversations. WHAT ARE YOUR THOUGHTS ON THE RECENT ANNOUNCEMENT OF THE MICHELIN GUIDE COMING TO THE SOUTHWEST?

I’m really excited about it. The way the Salt Lake City dining scene is exploding, I knew it would happen eventually, but I didn’t expect it this soon. It’s a great opportunity to showcase the entire region, including Utah and the surrounding states. Not only will it bring the Salt Lake restaurant community together, but it will also push us all to up the ante even more. LAST QUESTION: WHAT IS YOUR GUILTY PLEASURE WHEN IT COMES TO JUNK FOOD?

I try to avoid fast food, but I have a real sweet tooth for candy. Reese’s Peanut Butter Cups are my favorite! I also like Peeps around Easter, but I let them get stale before I eat them.

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CATERING & DELIVERY

§ § § §

ARTISAN CHEESE & CHARCUTERIE GRAZING BOARDS & TABLES GOURMET CELEBRATION CAKES SANDWICHES, QUICHES, SALADS, PASTAS, BREAKFAST SPREADS, BAKED GOODS, AND MORE

RETAIL KIOSK AT THE MARKET

§ § § § §

GOURMET GRAB & GO CHARCUTERIE BAR CAKES, DESSERTS & BAKED GOODS PIZZA AL TAGLIO & WHOLE PIES SANDWICHES, SALADS, SIDES, FOCACCIA & MORE

Sundae Best The anatomy of the perfect ice cream sundae As summer approaches, our brains start screaming for ice cream — more specifically, an ice cream sundae. by Allison Arthur

We turned to some local ice cream experts for tips on building the perfect sundae at home. The key, they say, is a simple three-layer approach — creating the ideal balance of ice cream and toppings in every bite. Read on to learn how to wow your guests with one of summer’s simplest pleasures.

A clear glass shows it off. Part of the joy of a sundae is the visual drama, so use a clear glass or coupe to show off every layer. Three layers = the perfect bite. Three layers create the ideal ratio of toppings to ice cream, ensuring that every spoonful gets a little bit of everything. Cold scoop, clean scoop. If possible, chill your ice cream to 3 F for optimal scooping and beautifully defined layers. Texture + sauce in every layer. Each layer should include both a crunchy element and a warm sauce. Always put the literal — and figurative — cherry on top. The final flourish matters. A cherry, chocolate curls or a crunchy topping makes it feel complete.

dae For example, this sunkis built with a dar am cre cherry truffle ice d with hot fudge an n cherry preserves, theed finished with whipp cream — a must.

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Use code DISHING at booking for 50% off your first visit.

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 PARKCITY.PLUNJ.CO 435.346.1277

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

4518 N FORESTDALE DR #52 • PARK CITY, UT

Behind the Bar with Tim Nugent The Main Street mainstay talks tips for balanced pours, must-try dining and drink spots and his favorite pairings at the mountain-inspired brasserie.

by Locke Hughes photos by Blake Bellet

a longtime bartender in Park City, Tim Nugent knows exactly what it takes to craft a perfectly balanced Utah pour. A Northern California native who traded the redwoods for the cottonwoods, Nugent spent five years working at Shabu before becoming a fixture at 350 Main for the last eight years. Known for its alpine-inspired American cuisine, 350 Main is a “high-end brasserie with a mountain soul,” as Nugent describes it. “We have classics such as elk, trout and calamari but also some unique dishes like our Indonesian rice noodles,” he says. “The menu has a little something for everyone without losing its identity.” But no good restaurant menu is complete without cocktails to complement it — and the drinks here deliver. The cocktail list is both creative and intentional, featuring signature sips like the floral Wildflower and the crisp Tequila Verde, which lean on local favorites such as High West and Alpine Distilling. We caught up with Nugent behind the bar at 350 Main to learn the surprising secret to a balanced cocktail, the speakeasy-style dining area you need to know about and the necessities to stock in your own home bar.

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NUGENT SUGGESTS UPGRADING YOUR HOME BAR WITH THESE THREE ADDITIONS Buffalo Trace Bourbon: It’s the perfect midrange workhorse for whiskey cocktails. Roku Gin: It’s a Japanese gin that’s a bit different from your standard London Dry. It has a beautiful botanical essence that even gin-haters usually love. LALO Tequila: People are moving away from the mass-market celebrity brands. LALO is clean, additive-free and tastes like real agave.

WHAT ARE YOUR GO-TO MENU ITEMS AND DRINK PAIRINGS AT 350 MAIN?

I love starting with the fried calamari, accompanied by cabbage yuzu slaw, miso chili aioli and scallions. It would pair nicely with our Tequila Verde cocktail, which has a light, spicy kick that beautifully cuts through the crispness of the calamari. As an entrée, one of my favorites is the olive oil-poached black cod with Parmesan risotto. With this dish, grab a glass of Cloudy Bay sauvignon blanc — it has crisp apple notes that pair incredibly well with seafood. WHAT’S YOUR SECRET WEAPON FOR BALANCED COCKTAILS?

HOW DID YOU GET INTO BARTENDING, AND WHAT’S THE BEST PART OF YOUR JOB?

I moved here about 12 years ago as a total ski bum working up on the mountain. Eventually, I found my way into the bar scene on Main Street. It’s been a wild ride — I love the “game” of bartending. You’ve always got 10 things going on in your head, trying to time the pace perfectly while meeting people from all over the world.

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

St-Germain. It’s a versatile elderflower liqueur that works as a sweetener in place of simple syrup, but it adds a completely different botanical essence. You can use it in margaritas or gin drinks to give them a floral lift. It’s the star of our Wildflower cocktail, which uses grapefruit-rose vodka and rosewater bitters. It’s a great starter drink for the night. AS A PRO, WHAT’S YOUR TAKE ON UTAH’S UNIQUE LIQUOR LAWS?

I hear it constantly: “How do you have a good time with short pours?” But honestly, regulated pours lead to a perfectly balanced drink. In

other states, you might get overpoured and suddenly you can’t taste the flavorings or the bitters. Here, if you’re within the bounds of legality, you’re getting a precisely mixed cocktail. It’s not weak; it’s intentional. WHAT’S A FUN FACT ABOUT 350 MAIN MOST PEOPLE DON’T KNOW?

Downstairs you’ll find a hidden gem: an intimate, speakeasy-style dining room with an extensive, glass-walled wine cellar. It’s the perfect place for private dinners or events. WHEN YOU AREN'T BEHIND THE BAR, WHERE CAN WE FIND YOU?

In the winter, I’m snowboarding at Park City and usually end the day at The Pig Pen or The Corner Store for some local après vibes. In the summer, I head out to my property in Nevada to build things and get out of the Park City bubble. FOR A FIRST-TIME VISITOR, WHAT’S THE BEST FORMULA FOR A NIGHT OUT ON MAIN STREET?

Start here at 350 Main for dinner, then head next door to our sister spot, The Spur. They have live music every night and a great rooftop. If you want a “grown-up” vibe to end the night, head a block up to Star Bar — it’s quiet, the cocktails are top-tier and they have the most comfortable chairs in town.

350 MAIN’S TEQUILA VERDE 3 cucumber slices, muddled 1 1/4 ounces blanco tequila 1/2 ounce fresh lime juice 1/2 ounce Cointreau Dash of King Floyd’s Green Chili Bitters Cucumber slice, for garnish > Add all ingredients to a shaker. Shake until well combined, then strain over ice. Garnish with a thin slice of cucumber.

This refreshing take on a spicy margarita blends the crispness of cucumber with the bright citrus notes of Espolón Blanco and Cointreau. A dash of bitters adds a sophisticated, lingering heat that complements the drink’s clean, botanical finish.

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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, snowboards and bicycles. There are many choices in town, but come see why we’re the greatest shop on the planet!

www.silverstarskiandsport.com

SUMMER

FOODIE HAPPENINGS

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MAY PARK CITY FARMERS MARKET FROM FARMERS MARKETS TO FIRE-LIT DINNERS, SUMMER IS SERVED! BY IZZY PIERCE

Wednesdays, May 27 to October 21, 11 a.m.-5 p.m. First Time Lift parking lot Now in its 26th season, the Park City Farmers Market returns to Park City Mountain Resort. Held every Wednesday afternoon through Oct. 28, the market features local farmers, purveyors and food trucks offering freshly harvested fruits, vegetables and baked goods. Vendors are carefully screened to ensure only local, nonGMO products are sold.

WILDKITCHEN

Various dates: May 23; July 4; August 7-8; Aug. 14-15; September 2-6; September 2526; October 9-10 The Lodge at Blue Sky WildKitchen at The Lodge at Blue Sky is an immersive openfire dining experience created by Guy Ritchie. Guests arrive via a hike or a ride to a scenic spot before gathering around a 24-seat communal table, where visiting chefs cook over an artisanal WildTable using live-fire techniques such as grilling, smoking and roasting. The experience blends destination dining with interactive storytelling in a striking natural setting.

P H O T O S P R O V I D E D B Y P A R K C I T Y C H A M B E R / B U R E A U , H E B E R VA L L E Y T O U R I S M , S T E I N E R I K S E N L O D G E , T H E L O D G E AT B L U E S K Y, D E E R VA L L E Y R E S O R T, P A R K S I L LY S U N D AY M A R K E T A N D C A N Y O N S V I L L A G E M A N A G E M E N T A S S O C I AT I O N , M O N TA G E D E E R VA L L E Y

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JUNE SUGAR HOUSE FARMERS MARKET

Wednesdays, June to October, 5-8 p.m. Fairmont Park A Salt Lake City staple, the Sugar House Farmers Market draws locals for fresh produce, artisan goods and an especially strong ready-to-eat food scene. Expect seasonal fruits and vegetables from Utah growers alongside rotating food trucks serving everything from wood-fired pizza and tacos to baked goods, honey and small-batch desserts.

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MIDWAY FARMERS MARKET

LATINO ARTS FESTIVAL

Held on Main Street, this weekly market features fresh local produce, regional artisans and presentations from the Midway Daughters of Utah Pioneers.

Celebrate Latin cultures with arts, crafts, poetry, music, film, food and dance. This free three-day event, sponsored by the Arts Council of Park City & Summit County, features a strong lineup of local food vendors.

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

PARK SILLY SUNDAY MARKET Sundays, 10 a.m.-5 p.m. June 7, 14, 21, 28; July 12, 19; August 30; September 6, 13, 20, 27 Lower Main Street

It wouldn’t be summer in Park City without the Park Silly Sunday Market. This open-air street market brings together food trucks, artists, musicians and the local community for 11 Sundays each season. With live music, a bloody mary bar and a wide variety of food vendors, it’s one of the best ways to close out the weekend.

June 12-14, various times Canyons Village

LIVE JAZZ AT THE POOL HOUSE Wednesdays, 7-10 p.m., June 24 to Sept. 9 The Pendry Pool House

Spend summer evenings with live jazz, signature cocktails and open-air mountain views. Complimentary and open to walk-ins.

GRACIE’S FARM DINNER SERIES

June 25; July 12; July 23; August 2; August 27; September 10-11; November 19 Gracie’s Farm The Lodge at Blue Sky’s dinner series returns with themed evenings highlighting seasonal ingredients such as spring vegetables, garlic and tomatoes, along with special events celebrating women in food and farming and culminating in harvest dinners.

KITA SUMMER OMAKASE Fridays and Saturdays, June 26 to September 5, 6-10 p.m. KITA

A chef-led omakase experience that highlights seasonality, craftsmanship and storytelling through Japanese cuisine. Reservations recommended. $155 per person.

SAVOR THE SUMMIT

Saturday, June 27, 6 p.m. Historic Main Street Park City’s signature outdoor dining event returns, with local restaurants serving prix fixe menus to more than 2,000 guests. Reservations are required and fill quickly. Guests without reservations can visit the High West Spirits Garden. DISHINGPC.COM

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DEER VALLEY MUSIC FESTIVAL AND SUMMER CONCERTS

FOURTH OF JULY

Outdoor performances featuring the Utah Symphony and touring artists make this one of the highlights of the season. Preorder gourmet picnic baskets and enjoy dining al fresco during the show.

Celebrate with the Main Street parade and all-day festivities, followed by evening fireworks and drone shows in Canyons Village.

Various dates Snow Park Amphitheater

JULY CANYONS VILLAGE FORUM FEST July 2-4 Canyons Village

Celebrate the Fourth of July weekend with live music, concerts, drone shows, fireworks and family-friendly activities. Food offerings include a rotating lineup of local vendors serving tacos, barbecue and more.

July 4 (all day) Main Street Parade, 11 a.m. Canyons Village Fireworks and Drone Show, 10 p.m.

Note: Liquor stores are closed on federal holidays.

FIRE & FLAVOR FESTIVAL

July 11-12 – Chef Sarah Glover July 18-19 – Matilda & Gozney Pizza July 25-26 – Overland Cookery August 1-2 – Chef Ryan Arensdorf August 8-9 – Chef Ryan Arensdorf Deer Valley Resort

HOPS ON THE HILL

Tuesdays, July 14 to Aug. 18, 2-7 p.m. Stein Eriksen Lodge Featuring craft breweries, live music and seasonal food pairings, this weekly event is set against Deer Valley views. Tickets are $90 for food and beer or $45 for food only. Reservations recommended; 21 and older.

WASATCH COUNTY FAIR July 23 to Aug. 1 Heber City

A classic summer fair featuring rides, entertainment and nostalgic food favorites like funnel cakes, corn dogs and Navajo tacos.

This celebration of live-fire cooking returns for its second year to Deer Valley’s stunning alpine setting. Guests can savor signature dishes and witness open-fire demos from renowned chefs over five summer weekends. Admission is free with the purchase of a $10 lift ticket from Snow Park, and one child may ride free per paying adult. Food and beverages are sold à la carte throughout the festival.

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PIONEER DAY

July 24 Multiple locations

Note: Liquor stores are closed.

Celebrating the arrival of Mormon pioneers in 1847, this state holiday is also known locally as Pie and Beer Day.

AUGUST TASTE OF MONTAGE Aug. 29, 6-9 p.m. Montage Deer Valley

Back by popular demand, this mini food festival offers bites from the hotel’s dining outlets — including Apex, Burgers & Bourbon, Slope Stream and the pastry team — alongside specialty cocktails and sweeping mountain views.

DEER VALLEY MOUNTAIN BEER FESTIVAL

Saturday and Sunday, September 19-20, 11 a.m.-4 p.m. Deer Valley Resort This two-day festival includes scenic chairlift access throughout the resort, outdoor dining, live music and familyfriendly activities. Sample a curated selection of Utah’s finest craft beers — including full-strength varieties — and discover diverse styles from beloved local breweries. Tickets will go on sale at deervalley.com in June, and it tends to sell out.

OCTOBER PARK CITY WINE FESTIVAL

Thursday to Saturday, October 1-3 Multiple locations A three-day event featuring more than 100 wineries, paired dinners and curated tasting experiences.

PARK CITY DINE ABOUT

Daily at participating restaurants, October 1-31 Now in its 16th year, this event offers prix fixe menus across town, making Park City dining more accessible during the fall season.

PARK CITY SHOT SKI

Saturday, October 10, 2 p.m. Historic Main Street

SEPTEMBER MIDWAY SWISS DAYS

Friday and Saturday, September 4-5, 8 a.m.-8 p.m. Midway Town Square This annual festival includes a 10K race, parade, live entertainment and a full lineup of vendors and activities.

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Park City competes with Breckenridge each year to break the record for the longest shot ski. Last year, over 1,400 participants took part. This fundraiser sells out quickly.

Inspired, by Design The World Through Pendry

Après Pendry Elevating the art of après in a cozy, yet contemporary slope side setting where a European-inspired take on mountainside socializing comes alive.

KITA Japanese for “north”, KITA is a Japanese grill style restaurant set in a stunning, modern space. Fresh sushi, Japanese steakhouse favorites and a thoughtfully curated menu of beer, sake, wine and cocktails are featured.

The Pool House The peak of Pendry. Whether you’re poolside in the summer or fireside in the winter, The Pool House is a year-round perch, and the only rooftop lounge in Canyons Village.

Dos Olas Dos Olas pairs Mexican-inspired favorites with handcrafted cocktails in a lively yet approachable setting. A warm, social, and family-friendly gathering place.

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UNIQUELY UTAH The South has its grits. Texas has barbecue. New York has bagels and pizza. So what do we specialize in out west? We set out to find what tops the Utah food list — and while honey might be the first thing that comes to mind, it’s far from the only thing the Beehive State is known for. From nostalgic comfort dishes to modern-day staples, here’s a look at the flavors that define Utah, along with where to find them in Park City and beyond.

Find out what defines Utah food — and where to try it. BY LEIGH WILSON

Funeral Potatoes When it comes to a dish that’s distinctly Utah, funeral potatoes are always part of the conversation. This creamy, cheesy casserole is a staple at Mormon funeral luncheons — hence the name. For Utah natives, it’s nostalgic. For everyone else, it’s an indulgent introduction to local comfort food. At the Overlook Restaurant at Black Rock Mountain Resort, Chef Ernesto Rocha keeps his version traditional. Starting with a buttery potato base, he adds garlic, bacon, ham and green onions, finishing it with a signature cornflake crust. It’s baked and served in a cast-iron dish and appears as a side on the dinner menu.

Dirty Soda Dirty soda is another Utah original — and one that continues to grow in popularity. In LDS culture, where alcohol and coffee are avoided, soda shops have become a creative alternative. Instead of coffee cups, Utahns carry around Swig or Fizz cups filled with custom sodas. Popular combinations include Coke, Diet Coke, Sprite or Dr Pepper mixed with flavors like vanilla, fruit juice and coconut cream. In Park City, Hearth & Hill serves its own version, dubbed “refreshers,” which started as a seasonal offering but now remain on the menu year-round. Baja Cantina at Park City Mountain Resort also offers a lineup of creative variations, with flavors like guava, grapefruit and dragon fruit.

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BIG DIPPER’S SRIRACHA MAYO 1 CUP MAYONNAISE 1 TABLESPOON LIME JUICE 3 TABLESPOONS SRIRACHA 1 TEASPOON GARLIC, MINCED WHISK ALL INGREDIENTS TOGETHER AND REFRIGERATE FOR AT LEAST 1 HOUR, OR OVERNIGHT FOR BEST FLAVOR.

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This fry sauce is served with Big Dipper's Bosozoku Tots.

Bagel & Grill is another standout, with honorable mentions going to Dairy Keen, Big Dipper, Park City Brewing and Drafts Burger Bar.

Utah Scones Scones may not be unique to Utah, but the version you’ll find here is anything but typical. Utah scones are more closely related to fry bread — a nod to both Mormon and Native American culinary history. Originally made from simple pantry staples like flour, lard and sugar, they remain a beloved local treat. Today, you’ll find them served warm with powdered sugar, honey or jam. Squatters Roadhouse Grill features Utah scones on their menu, alongside more traditional Navajo fry bread. Fry Sauce Fry sauce is often the first thing people think of when it comes to uniquely Utah food. It’s said to have been invented because ketchup was considered too spicy for the local palate. Whether or not that’s true, the blend of ketchup and mayonnaise has become a statewide staple. Many restaurants offer their own variations, often adding vinegar, Worcestershire sauce or mustard. Locals have their favorites. In a recent Park City poll, Davanza’s fry sauce came out on top, followed by Back 40. Davanza’s is so popular, it’s sold by the bottle. Wasatch

Honey Utah’s nickname — the Beehive State — is no coincidence. Local honey shows up across menus, from cocktails to desserts. At the Waldorf Astoria, Chef Stuart Roger sources honey directly from on-site beehives, incorporating it into dishes, amenities and even retail offerings available in the resort boutique. Fruit You might not expect it, but Northern Utah’s high desert produces an impressive variety of fruit. Along Highway 89 — known as “Fruit Way” — roadside stands fill with local peaches, apples, pears, apricots, melons, blueberries and raspberries during the summer months. Nearby Garden City is famous for its raspberry shakes — a must-try when visiting Bear Lake. While Utah may not have always been considered a culinary destination, that perception is changing. With the Michelin Guide coming to the Southwest in 2026 and local restaurants earning national recognition, now is the perfect time to experience the full range of Utah’s food scene.

After six yea rs in Utah, I don ’t want fries if a pl doesn’t haveace fry sauce.

MADE IN UTAH

These local producers are making some of the best Utah foods around. Many can be found at the Made in Park City store in Kimball Junction, where you can build a locally inspired gift basket. HIGH WEST DISTILLERY:

Utah’s first legal distillery, offering tours, tastings and dining in Wanship, plus cocktails and food in Old Town.

ALPINE DISTILLING: An award-

winning distillery with a popular ginmaking experience led by master distiller Sara Sergent.

PARK CITY BREWING: Known

for small-batch seasonal beers and a strong local following — including for its fry sauce.

KODIAK CAKES: A pioneer in

protein-forward foods, from pancake mixes to granola and frozen waffles.

RITUAL CHOCOLATE: Small-

batch chocolate crafted in Heber City, with beautiful packaging and unique flavors.

PARK CITY TOFFEE: A local favorite, handmade with high-quality ingredients. HEBER VALLEY ARTISAN

CHEESE: A working dairy farm producing award-winning cheeses, with tours and classes available. HUGO COFFEE: A favorite Park City roaster that donates to animal rescue from sales of its ethically sourced coffee.

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Home Kitchen Cooks: Anna Robertson

A media entrepreneur and mom of two shares her sustainable food philosophy to keep it cool, simple and delicious in the kitchen. by Locke Hughes photos by Dan Campbell

ountain living in Park City often invites a more mindful, environmentally conscious approach to cooking and eating. As co-founder of a climate content brand, Parkite Anna Robertson embodies that ethos, blending her passion for sustainability with a lifelong love of food.

Following an award-winning career in the media industry in New York City and Los Angeles, Robertson moved with her family to Park City. In 2022, she co-founded The Cool Down (thecooldown.com), a media brand on a mission to create a “cleaner, cooler future” — a goal that extends into her own kitchen and family life.

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COOL DOWN YOUR HOME

with actions like reducing waste through composting.

FAVORITE COOKBOOK AUTHORS: • PAMELA SALZMAN • INA GARTEN (BAREFOOT CONTESSA) • MOLLY CHESTER (APRICOT LANE FARMS) • NATALIE COOKS (MEAL PLANNING) • WHAT’S 4 DINNER SUBSTACK

FAVORITE SUSTAINABLE LOCAL BUSINESSES: • FREE LIVING CO — NONTOXIC PRODUCTS • FULFILLED — REFILLABLE AND PLASTICFREE GOODS • REBEKAH’S KITCHEN — MEAL DELIVERY • COPPER MOOSE FARM — LOCAL PRODUCE • CH FLORALS — THRIFTED VASES AND

“Cooking, recipes, and food are so much more than just nourishment for me; they are stories, memories and community,” she says. “My mom taught me everything I know about food, and I’m teaching my daughter everything I know. One of our greatest joys is cooking and eating together and creating memories around food.” This connection to family traditions is a cornerstone of her culinary life — whether it’s making her grandmother’s chocolate snowballs every Christmas or preparing her go-to granola recipe for gift-giving. For Robertson, a sustainable food philosophy doesn’t just mean “eco-friendly.” Rather, it’s about living healthier, saving money and wasting less. “The Cool Down helps people make better choices for their health and their wallets, which also happen to be sustainable,” she explains. Robertson’s own kitchen reflects that philosophy, showing how simple shifts can make a big impact.

COMPOSTING CLIPPINGS • SMMT TUMBLERS — FOR COFFEE ON THE GO

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Tip #1: Reduce Food Waste Reducing food waste is one of the most impactful changes you can make. Throwing

away food is not only a financial drain — the average person wastes nearly $800 worth of food each year — but it also contributes to greenhouse gas emissions. When food ends up in landfills, it decomposes and releases methane, a harmful gas. To combat food waste at home, Robertson relies on strategies that benefit both the planet and her budget. “Each week I make a meal plan designed to use ingredients for multiple meals, which helps me avoid throwing out food,” she says, citing nataliecooks.com, Pamela Salzman’s cookbooks and blog and the What’s 4 Dinner Substack as favorite sources of inspiration. She also turns to services like Martie and Misfits Market, which rescue surplus or unwanted food and sell it at a discount. In her own home, little goes to waste — she saves chicken scraps for stock and composts the rest through Momentum Recycling’s curbside collection program. She even helped launch a composting program in Park City School District public schools, teaching kids about sustainability while giving them leadership opportunities. Tip #2: Pass on Plastic Chances are you’ve heard warnings about microplastics — a challenge that can feel nearly impossible to navigate. While research is ongoing, Robertson’s approach is simple: “err on the side of reducing our exposure to unnecessary plastic and chemicals in our life — without stressing about it too much.” In practice, that means storing leftovers in glass containers and avoiding heating food in

plastic, which can cause chemicals to leach into food. She also steers clear of single-use plastic bottles, opting for reusable alternatives instead. As a full-time working mom who travels frequently, Robertson often relies on Rebekah’s Kitchen, a Park City–based meal delivery service, during busy weeks. The Monday Meal Club provides a convenient dinner solution while aligning with her values — the meals come in glass containers and incorporate ingredients from local suppliers, reducing their environmental footprint. Tip #3: Eat More Veggies “Eating more plants is great for your health and the planet,” Robertson says, noting that

it’s a simple (and delicious) way to reduce one’s carbon footprint. To increase her family’s vegetable intake, she prioritizes shopping locally at Copper Moose Farm, the Park City Farmers Market and the Wheeler Farmers Market during the summer. In winter, she turns to Misfits Market for fresh, organic produce. With two children, she has mastered the art of “sneaking” vegetables into meals. “I chop up onion, zucchini or sweet potato into fine pieces and add it to taco meat, marinara sauces or beans,” she says. Sunday mornings often mean baking a batch of Mommy Muffins, packed with sweet potato, zucchini and seeds — an easy way to ensure her kids start the week on a healthy note.

THAT'S COOL: Check

out this lineup of sustainable kitchen products.

ROBERTSON’S TOP 10 FAVORITE “COOL” KITCHEN PRODUCTS: • COMPOST BIN • GLASS STORAGE CONTAINERS AND MASON JARS • STASHER BAGS • MARLEY’S MONSTERS REUSABLE PAPER TOWELS • DUXTOP PORTABLE INDUCTION COOKTOP • HOLDON COMPOSTABLE TRASH BAGS • LUNCHBOTS STAINLESS STEEL LUNCHBOXES • SWEDISH DISHCLOTHS • SODASTREAM FOR SPARKLING WATER • IF YOU CARE PARCHMENT PAPER AND BAGS

FAVORITE SUSTAINABILITY-FOCUSED NONPROFITS: • MOUNTAIN TOWNS 2030 • PARK CITY COMMUNITY FOUNDATION • RECYCLE UTAH • SUMMIT LAND CONSERVANCY • THE NATURE CONSERVANCY

TOP SUSTAINABLE SWAPS: • STASHER BAGS INSTEAD OF SINGLEUSE ZIP-TOP BAGS • GLASS CONTAINERS INSTEAD OF PLASTIC STORAGE • FORCE OF NATURE OR BRANCH BASICS INSTEAD OF CONVENTIONAL CLEANERS • MARLEY’S MONSTERS REUSABLE TOWELS INSTEAD OF PAPER TOWELS • INDUCTION COOKTOP INSTEAD OF GAS STOVE • REUSABLE COFFEE MUGS INSTEAD OF TO-GO CUPS • DIRTY LABS DETERGENT INSTEAD OF CONVENTIONAL LAUNDRY PRODUCTS

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of A playful combinati’son(her Anna’s and Danny is s thi husband’s) names, gift-giving Robertson’s go-to foryea r. any time of

ANNA ROBERTSON’S “DANNOLA” GRANOLA 3 CUPS OATS 1 CUP FLAX MEAL 1/2 CUP SLICED ALMONDS 1/2 CUP WALNUTS, CHOPPED 1 CUP PUMPKIN SEEDS OR SUNFLOWER SEEDS 1/2 CUP UNSWEETENED SHREDDED COCONUT 1/2 TEASPOON SALT 1/2 TEASPOON VANILLA 1/2 TEASPOON CINNAMON OR GINGER (OPTIONAL) 1/2 CUP OLIVE OIL 1/2 CUP MAPLE SYRUP OR HONEY 1/2 CUP CURRANTS, RAISINS OR OTHER DRIED FRUIT 1/2 CUP MINI CHOCOLATE CHIPS (OPTIONAL)

Tip #4: Make Simple Swaps To reduce waste in the kitchen, Robertson incorporates simple, practical swaps. She uses colorful reusable paper towels from Marley’s Monsters and refillable hand and dish soaps, with Dirty Labs and Branch Basics among her favorite brands. She also relies on an inexpensive Duxtop induction cooktop instead of firing up the gas stove for smaller tasks like making pasta. Not only does it boil water faster, but it also reduces indoor air pollution. (Research shows gas stoves account for 13% of childhood asthma cases, so she always uses the vent when cooking with gas.)

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What started as small changes has grown into larger home upgrades. Her home is powered by rooftop solar panels, which charge an electric vehicle and provide backup power. She has also added heat pumps, increased insulation, installed double-pane windows and incorporated drought-tolerant landscaping with a rain barrel. All in all, Robertson’s commitment to a cleaner, cooler future shows up in every aspect of her life — and especially in her approach to food, which is rooted in family, community and thoughtful choices.

> Preheat the oven to 350 F. In a large bowl, mix together all dry ingredients except the fruit and chocolate chips. In a separate bowl, combine the wet ingredients, then add to the dry mixture and stir until fully coated. Spread evenly on a lightly oiled baking sheet or use unbleached parchment paper or a silicone baking mat. Bake for 15 minutes, then stir and continue baking for another 15 minutes or until golden brown. Remove from the oven and stir in the dried fruit and chocolate chips. The granola will crisp as it cools. Store in glass mason jars for up to two weeks.

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IZZ 913.284.4364 IZZYPIERCE.COM

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Black Rock Mountain Resort | 909 W Peace Tree Trail | Heber City, UT BlackRockMountainResort.com

Park City Classic: Bunny’s Club & Sagebrush Grill

an era of polished cocktail lounges and destination dining, Bunny’s Club and Sagebrush Grill remains something increasingly rare: a place that belongs unapologetically to its people. On any given afternoon, the door swings open to familiar rhythms — pool balls cracking,

Where steak night, stories and community still come first. by Allison Arthur photos by Blake Bellet

greetings shouted across the room, someone asking if anyone knows a mechanic, a rental or a guy who can help move a washer. Chances are, someone at the bar does. “That’s what this place has always been,” says owner Andrea Hewson. “It’s not just a bar. It’s where people come to figure things out.”

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Hewson stepped into the Bunny’s story somewhat unexpectedly. After years spent working across the West — bartending, guiding rivers and building a life rooted in small mountain towns — she found herself drawn back behind the bar. Originally from Detroit, she had migrated west searching for space and community, eventually settling into ranch life and raising a family nearby. When the opportunity arose to rent the kitchen and launch Sagebrush Grill in 2021, the move felt less like a business decision and more like coming home. Her ex-husband had long encouraged her to take the leap. The timing finally aligned after the birth of her child and a desire to work closer to home. “There really wasn’t much separation between me and Bunny’s,” she says. “It just made sense.” What she inherited was already historic. Bunny’s Club in Coalville is one of Utah’s oldest bars — the third oldest, locals

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proudly note — and a place layered with decades of stories. Named after “Bunny” Downs (whose real name was Kenneth), the bar began as a wedding gift to his wife and evolved into a cornerstone of the community. Over the years, dollars pinned to the ceiling marked celebrations, memorials and milestones, many later donated to local causes when they’ve needed to make room for more. Hewson didn’t try to erase that history. Instead, she leaned into it. She cleaned and refreshed the space, updated the logo and invited locals to help shape what came next. The mounted horns and taxidermy lining the walls weren’t purchased décor — they were brought in by neighbors. Antique lamps appeared. Personal artifacts accumulated. Nothing tells only Hewson’s story. “Everything in here belongs to someone,” she says. “That’s the point.” The addition of Sagebrush Grill brought new energy without altering the bar’s soul. The menu reflects Hewson’s preferences — part Western, part Mexican American influences learned during years managing kitchens and working in Baja Cantina — alongside practical mountain-town sensibility. The signature half-pound burger has become a staple, and Taco Tuesday draws a loyal crowd each week. But Wednesday may be the most sacred tradition: steak night. A 14-ounce rib-eye,

rooted in local ranching culture, feels fitting in a place where many customers raise cattle themselves. “Having a good steak around here just makes sense,” Hewson says. Despite growth, Bunny’s still operates with remarkable simplicity. Most days, one person runs the bar, makes the food and serves the customers. Locals swear the customer service rivals anywhere within a hundred miles — fast, attentive and personal. Hewson estimates that she knows about 95% of her customers by name after 25 years in the valley. Some come every day. Five regulars rarely miss an afternoon. Fifty more appear weekly. Birthdays are tracked on a handwritten calendar, and inclusion isn’t automatic. “We have to like you to get on the calendar,” she jokes. And the celebrations are serious business here. Cakes appear. Glasses are raised. If someone in Coalville is lonely, they know exactly where to go. When help is needed, it often starts with a conversation at the bar. “If somebody calls needing help moving something,” Hewson says, “I can usually send a couple guys over.” The bar has hosted nearly everything mountain-town life can offer. Animals — horses, mules, even a Canada goose — have wandered through the doors over the years. Marriage proposals happen regularly. Film crews from Yellowstone once built a stage here, only for locals to later watch live music fill the same space. Even the pennies embedded in the coppertopped bar carry stories. What began with a few meaningful coins donated by friends became important to the project. People started bringing pennies tied to relationships, memories or loved ones, wanting to leave a small piece of themselves behind. BARTENDER MADISON WILDE (upper right photo) is living out a goal she set when she was just a child — that she would work at Bunny's one day.

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ANDREA HEWSON kept the

name Bunny's when she took over the thirdoldest bar in Utah.

AT BUNNY’S CLUB, “EVERYBODY KNOWS YOUR NAME” AND SO MUCH MORE … THE BIRTHDAY CALENDAR

Regulars earn a spot on the monthly calendar and have their birthday celebrated at the bar only after becoming part of the Bunny’s family.

PENNY BAR

Friends and regulars helped fill in the bar with coins tied to memories, friendship and milestones, embedding their stories in the bar itself.

TACO TUESDAYS

A longtime favorite that brings locals together week after week for the best deals at the bar.

STEAK NIGHT WEDNESDAYS

For longtime bartender Madison Wilde, who has worked at Bunny’s for more than a decade — and once declared in fifth grade that she would work there someday — the draw is simple. “It’s one big family,” she says. “It doesn’t feel like work. It feels like hanging out with friends.” That sentiment echoes across generations. Regular Bill Olderman stops in nearly every day, drawn by laughter and routine. Years ago, he and some other patrons even “kidnapped” the bar’s wooden bunny mascot, sending vacation photos and ransom notes before quietly returning it. Through it all, the rules remain straightforward: no stealing, no fighting and if things get out of hand, you’re simply asked to leave but you can return the next day. Because to-

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A nod to ranching culture and mountain-town comfort food. Head outside to the backyard for this all summer.

morrow, the doors will open again. Pool tournaments will happen on winter afternoons. Motorcyclists will roll through in summer. Someone will order a PBR or a vodka water with lemon. And somewhere between Taco Tuesday and steak night, strangers will become neighbors. At Bunny’s Club and Sagebrush Grill, the real menu isn’t just burgers or rib-eyes. It’s birthdays, favors, laughter and the steady reassurance that in a fast-changing mountain town, there’s still a place where everybody belongs.

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Experience Our World of Flavor

Will Travel for Food

Fort Myers, Sanibel & Captiva

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ome destinations suggest that

For travelers who plan trips around

you slow down; Southwest

how — and where — to relax, Fort Myers’

Florida insists on it.

islands, beaches and neighborhoods

The shift begins almost

offer something increasingly rare: fewer

immediately after you land at the airport,

crowds, more bike paths and abundant

when highways soften into palm-lined

wildlife. The food scene is shaped less

causeways and the mainland gives way

by trends and more by the place — think

to barrier islands. By the time you reach

seafood, fruity drinks and key lime treats.

Sanibel Island, shoes feel optional,

We spent three days there over the

schedules loosen and meals begin to

winter, and here are some highlights to

follow the rhythm of tides instead of

help if you’re planning an easy seaside

clocks.

escape.

GET CAPTIVATED BY CAPTIVA AND SOAK UP THE SUN IN SANIBEL. PHOTOS AND STORY BY ALLISON ARTHUR

THE BUBBLE ROOM

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ARRIVE ON ISLAND TIME AND HAVE DINNER WITH A VIEW (AND A SHOW) Checking in to Sundial Beach Resort & Spa feels like stepping into a quieter era of coastal travel, where a private stretch of white sand and the sunset become the evening’s main event. From front beach access to bikes to pickleball courts, the hotel has it all. Plus, all rooms come with a kitchen and living space. Shelling is a highlight on this island, and the hotel offers a shell-cleaning station to make sure your treasures get transported home without any sand. SHIMA JAPANESE STEAKHOUSE & SUSHI BAR

CAPTIVA CRUST

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Dinner that first night sets the tone, and you don’t even have to leave the property to enjoy it. On-site at Shima Japanese Steakhouse & Sushi Bar, flames rise from the hibachi grill while chefs turn dinner into theater — knives flashing, shrimp flying, guests laughing. It’s playful and communal with unmistakable vacation energy, the kind of meal that marks the official beginning of a trip.

KEY LIME PIE BEFORE KAYAKS Mornings on Captiva Island begin the way they should: with coffee, sunshine and a slice of legendary key lime pie at Keylime Bistro. We believe it’s never too early to start with dessert, but there are, of course, more conventional choices like omelets and eggs Benedict. The open-air dining room buzzes with cyclists, fishermen and longtime island regulars starting their day. Soon after, dip into glassy water at ’Tween Waters Inn, launching a guided kayak through the Buck Key mangroves. Dolphins surface. Herons stand motionless in the shallows. Adventure Sea Kayak & SUP offers expert guides to help spot marine life. It’s a reminder that nature isn’t a backdrop but the main character here. Lunch follows island logic: pizza eaten outdoors at Captiva Crust (located at ’Tween Waters Inn, where the kayak tour ends), skin still salty and warm from sun and sea breeze. Try a local beer alongside your pizza.

SHELLS, RUM AND CLASSIC ISLAND DINING

THE BUBBLE ROOM

DOC FORD’S RUM BAR & GRILLE

Sanibel’s identity is inseparable from the ocean, and nowhere is that clearer than at the Bailey-Matthews National Shell Museum & Aquarium, where nearly 600,000 shells on display tell the story of marine ecosystems and the island’s famous shelling culture. If you are a sheller, this is a destination on its own, and the inspiration is endless. By midafternoon, that education turns into appetite at Doc Ford’s Rum Bar & Grille, a waterfront favorite known for bright Caribbean flavors and its signature Island Mojito. Plates of Yucatán shrimp and local stone crab claws arrive, and the vibe is distinctly Floridian.

If stone crab claws are in season, order a plate and wash them down with a fruity cocktail.

Work up an appetite for dinner by strolling one of the nearby beaches to scout for shells, inspired by the museum. An evening at Old Captiva House leans more refined. Housed in what was once a oneroom schoolhouse, the restaurant blends gulf views with New Florida cuisine, highlighting local seafood in a setting that feels timeless rather than trendy. But dessert steals the night. The Bubble Room — equal parts restaurant, museum and joyful chaos — glows with vintage lights, toy trains and towering cakes. It’s whimsical, nostalgic and entirely unforgettable — the kind of place that could only exist on an island that refuses to take itself too seriously. Don’t hold back. Order a few pieces to share and take the rest home for a midnight snack. Pro move: Ask the server for suggestions, and whatever you do, don’t sleep on the Orange Crunch Cake. BAILEY-MATTHEWS NATIONAL SHELL MUSEUM & AQUARIUM

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FARMERS MARKET FUN, WILDLIFE BIKING AND FISH HOUSES

CAPTIVA ISLAND FARMERS MARKET

Sanibel Island also has a farmers market on Sundays.

Tarpon Bay Explorers rents bikes close to the entrance of the park.

Start the day at the Captiva Island Farmers Market (held seasonally on Tuesday mornings). The selection includes produce, flowers, smoothies, tacos, paella, Indian food and much more. With so many breakfast and lunch options, narrowing it down may be the hardest part. Next, trade forks for handlebars and go biking through J.N. “Ding” Darling National Wildlife Refuge. Cycling past mangroves reveals egrets, ospreys and more — the ecosystem supports over 245 bird species. Follow the cameras and binoculars to the right stops so you don’t miss a rare sighting.

SEAFOOD AND SUNSETS The journey ends closer to the airport on Fort Myers Beach, where beachfront hotels like the Best Western Plus offer unobstructed sunset views right on the horizon.

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DIXIE FISH COMPANY

First, lunch at Dixie Fish Company delivers one of the trip’s most authentic seafood meals. Built in 1937 as a working fish house, the tin-roofed restaurant still overlooks shrimp boats tied along Matanzas Pass. Fresh gulf seafood arrives simply prepared, ready to enjoy with music and salt air drifting through open-air patios. For dinner, JWB Grill offers sweeping gulf views with a polished take on steakhouse classics — prime steaks, fresh seafood and cocktails timed perfectly for sunset. Walking home, grab a scoop of ice cream at Meli’s while you stroll along the beach.

WHY YOU TRAVEL HERE — AND RETURN What makes this corner of Florida memorable isn’t a single restaurant or perfect meal. It’s the simplicity of the landscape — relaxed but thoughtful, rooted in water and designed to slow you down. You arrive expecting beaches and leave with a collection of shells and memories.

KEYLIME BISTRO

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5 REASONS TO FLY TO FORT MYERS NOW 1. ISLAND DINING WITHOUT THE CROWDS

From waterfront seafood shacks to historic dining rooms, the islands deliver memorable meals without the frenzy of larger Florida destinations.

2. FUN MEETS ADVENTURE

Breakfast can lead straight to kayaking through mangroves, biking wildlife refuges or shell hunting along quiet beaches — making every meal feel earned.

3. OLD FLORIDA STILL EXISTS HERE Places like Dixie Fish Company and The Bubble Room preserve a sense of nostalgia that’s increasingly hard to find along the coast.

BEST WESTERN PLUS

4. SEAFOOD THAT TASTES LIKE THE GULF

Fresh catches, citrus-forward flavors and laidback waterfront service define the region’s culinary identity, along with access to farmers market goodies. CAPTIVA ISLAND FARMERS MARKET

5. EASY ESCAPE ENERGY

Direct flights (seasonally on Delta from Salt Lake City and United from Denver), warm winter temperatures and walkable island communities make Fort Myers one of the easiest warm-weather getaways when life in a mountain town could use a reset.

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RUTH’S CHRIS STEAK HOUSE

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

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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 in the heart of Park City. Set in a beautifully restored historic building with tin-pressed ceilings and Main Street views, it blends mountain-inspired flavors with modern sophistication. Marking this milestone year is the return of Executive Chef Matthew Safranek, whose creative vision brings renewed energy to the menu while honoring the restaurant’s legacy. Indulge in innovative dishes, signature cocktails and a Wine Spectator–awarded list, all thoughtfully curated to deliver 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 GRILLED CITRUS AND OREGANO MARINATED SPANISH OCTOPUS: SOFRITO, FRIED GREEN PLANTAINS, FRISÉE, GREEN OLIVES, CAPERS GUAJILLO-RUBBED STRIPLOIN CARPACCIO: SAL GUSANO, ORANGE AND JALAPEÑO SALAD, CUCUMBER, SESAME CROSTINI, OLIVE OIL, CILANTRO, LIME ROCKY MOUNTAIN TROUT WITH TASSO AND SWEET CORN: TRINITY SOUBISE, RED BEANS, PARSLEY, CHIVES STICKY TOFFEE BUNDT CAKE: BROWN SUGAR ANGLAISE, ENGLISH TOFFEE SAUCE, CANDIED PECANS, WHIPPED CREAM

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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 | @710bodega

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

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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

atticusparkcity.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 15 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 BAGEL WITH CREAM CHEESE, AVOCADO, FRESH CRACKED PEPPER AND A DRIZZLE OF BALSAMIC GLAZE HYDRA HULK SMOOTHIE: HYDRATING COCONUT WATER, ORGANIC SUPER GREENS, LUSCIOUS MANGO AND HEMP SEEDS FOR EXTRA PROTEIN 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

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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

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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 and completely restored Star Hotel. 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 space pairs nostalgic comfort food with elevated ingredients and creative flavor combinations that make it stand out from the typical sandwich shop. 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

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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

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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. The Cabin serves up a crowd-pleasing 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 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, line-dancing lessons, drag brunch, open deck DJ sessions, live music, open mic, DJ sets 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

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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 ARCTIC CHAR CARPACCIO: FENNEL-CITRUS SALAD, LEMON GELÉE, CRISPY CAPERS STUFFED ZUCCHINI BLOSSOMS: FROMAGE, PETITE SALAD, SAUCE PROVENÇALE FROMAGE BLANC SALAD: HEIRLOOM TOMATOES, HOUSE-MADE FROMAGE BLANC, UTAH PEACH, PICKLED ONIONS, BALSAMIC VINAIGRETTE YELLOW PERCH FISH & CHIPS: HOUSE-MADE FRENCH FRIES, BEER BATTER, BEURRE BLANC SLOW-ROASTED DUCK BREAST: CARROT PURÉE, ENGLISH PEAS, CHERRY GASTRIQUE CHERRY CLAFOUTIS: PISTACHIO ICE CREAM

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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

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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 | 195 W. Main St., Midway

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

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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

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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 GRATINÉE: AGED GRUYÈRE AND CRISPY SAGE WOOD-ROASTED BRANZINO: FENNEL, RADISH, BLOOD ORANGE SALAD AND BURNT HONEY VINAIGRETTE

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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

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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

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

MENU SAMPLING PORK BELLY BAO BUNS: VEGETABLE SLAW, PICKLED RED ONIONS, CHIPOTLE AIOLI CRAB CAKE & CORN PUDDING: FRISÉE, RADICCHIO, HEIRLOOM TOMATO RELISH ORA KING SALMON: HARISSA, PICKLED TOMATO CONFIT, DUKKAH ROOT VEGETABLES, POMODORO SAUCE GREAT RANGE BISON RIB-EYE: HASSELBACK POTATOES, GRILLED ASPARAGUS, SMOKED BLUE CHEESE, GREEN PEPPERCORN JUS GRILLED PORTOBELLO STACK: RED PEPPER HUMMUS, SEVILLO TOMATO, ARUGULA PESTO, OLIVE TAPENADE, BALSAMIC BEEHIVE BAKED ALASKA: POLENTA CAKE, HONEY MERINGUE, VANILLA ICE CREAM, LAVENDER PEACH COULIS

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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 | @Chateaux_dv

MENU SAMPLING GRILLED PEACH & RICOTTA BURRATA: PROSCIUTTO, BASIL, SABA DRESSING MUSHROOM & CARAMELIZED SHALLOTS PIZZETTA: ARRABBIATA, HOUSE MOZZARELLA CHEESE, TALEGGIO VEAL BOLOGNESE & TAGLIATELLE: BLISTERED TOMATOES, MANCHEGO CHEESE SWEET CORN AGNOLOTTI: BUTTER POACHED CRAB, BISQUE, TARRAGON PEPPER CRUSTED VENISON: HUCKLEBERRY REDUCTION, PARMESAN POTATO CAKE, HEIRLOOM CARROTS MANDARIN SEMIFREDDO: FROZEN ROSEMARY MOUSSE, DULCEY ALMOND CRUNCH, MANDARIN ORANGE GEL, MERINGUE

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DEER VALLEY

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

DEER VALLEY CAFÉ Breakfast, lunch and takeout items Open daily 8 a.m.–3:30 p.m. | 1375 Deer Valley Dr.

DEER VALLEY

435.615.2400 | deervalley.com/deervalleycafe | @deervalleyresort

If you have a midsummer craving for the delicious cuisine that Deer Valley is known for, Deer Valley Café is the place — with scenic outdoor deck dining and mountain views. You’ll find many of the resort’s famous specialties, from its turkey chili to assorted jumbo cookies and more. Open for breakfast, lunch and takeout, with online ordering available, this convenient spot in the Snow Park area can make your day. Start with freshly brewed coffee or espresso and a hearty breakfast wrap. Come midday, seek out a soup or salad made with local seasonal ingredients or specialty sandwiches. Be sure to save room for a standout sweet treat. If you feel like eating at home, explore the family carry-out menu or the selection of gourmet grocery items. Beer and wine are available for those who are dining in.

MENU SAMPLING BREAKFAST BURRITO: EGGS, HOUSE-MADE SAUSAGE, HASHBROWNS, RED BELL PEPPERS, PICO DE GALLO, PEPPER JACK CHEESE, HERB TORTILLA AVOCADO TOAST: WHEATBERRY TOAST, SMASHED AVOCADO, CHERRY TOMATOES, FETA CHEESE, EVERYTHING BAGEL SEASONING, TOASTED PEPITAS, BALSAMIC, ARUGULA DVBLT: WHEATBERRY TOAST, MAPLE PEPPERED BACON, MIXED GREENS, SLICED TOMATOES, TARRAGON AIOLI TACO BOWL: RICE, BEANS, LETTUCE, PULLED CHICKEN, ROASTED CORN, PICO DE GALLO, SMASHED AVOCADO, SOUR CREAM, CHEESE, CHIPOTLE CREMA, LIME WEDGE, DV OOMPH! TORTILLA STRIPS

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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 | @SteinLodge

MENU SAMPLING PACIFIC BLACK COD: IVORY LENTIL DAL, SAFFRON, ONION JAM BADGER FLAME BEETS & CARROTS: BLACK SALSA, HEIRLOOM CORN CRISP, COTIJA STEIN’S BURGER: 8-OUNCE ANGUS BURGER, AGED WHITE CHEDDAR, CRISPY FRIED ONIONS, ON A SHEEPHERDER ROLL POULET ROUGE CHICKEN: PERSIAN KOFTA, SWEET POTATO, GARLIC-SUMAC LABNEH, POMEGRANATE MAINE TUNA & PEEKYTOE CRAB: CHARRED BRASSICAS, HORSERADISH CREAM, TROUT ROE, BONITO OIL CRÈME BRÛLÉE: MADAGASCAR VANILLA BEAN CUSTARD, STRAWBERRY FOAM, COCONUT STREUSEL, ROSE

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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. Dine in the fresh mountain air on the outdoor deck, or make that special occasion memorable in an Alpen globe. The menu focuses on fresh, seasonal, locally sourced and sustainable ingredients for chef Zane Holmquist’s award-winning dishes. The knowledgeable sommeliers are available to assist with selecting the perfect pairing from the wine cellar, boasting 2,100 global varietals and over 20,000 bottles of wine on-site. Sundays bring the famous Sunday Brunch, beginning at 11 a.m.

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 & SAGE MOZZARELLA: CARAMELIZED ONIONS, ROSEMARY RIGATONI BOLOGNESE: RAGU, CARROT, ONION, GARLIC LASAGNA: BOLOGNESE BÉCHAMEL, CRUSHED TOMATO SAUCE, RICOTTA EGGPLANT PARMESAN: CRISPY BREADED EGGPLANT, CRUSHED TOMATO SAUCE, MOZZARELLA

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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 YELLOWFIN TUNA CRUDO: CHIVES, ORANGE, RADISH, OLIVES, PISTACHIO, MINT, SHERRY MAINE LOBSTER SALAD: CITRUS DRESSING, GRAPEFRUIT, LEMON, FRISÉE, AVOCADO BRAISED SASSAFRAS PORK BELLY: HEIRLOOM CARROT, LOCAL MUSHROOMS, RADISH RED BIRD ORGANIC CHICKEN: SWEET ONIONS, TRUMPET MUSHROOMS, PUMPKIN RISOTTO, JUS BRAISED LAMB SHANK: SWEET POTATO, PICKLED CHILE, ROMANESCO CAULIFLOWER, CRISPY LEEKS ENDIVE & BOSC PEAR SALAD: RADICCHIO, CANDIED PECANS, BLUE CHEESE, SHERRY MAPLE VINAIGRETTE

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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.

ROYAL STREET CAFÉ Contemporary American cuisine Open daily for lunch, 11:30 a.m.–4 p.m. | 7600 Royal St.

DEER VALLEY

435.645.6632 | deervalley.com/royalstreetcafe | @deervalleyresort

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

MENU SAMPLING POKE TOWER: AHI TUNA, PINEAPPLE SALSA, CHIMICHURRI-PESTO, POKE SAUCE, HONEY GOCHUJANG SAUCE, WONTON CHIPS PRETZEL STICKS: QUESO, HORSERADISH WHOLE GRAIN MUSTARD CAESAR SALAD: ROMAINE HEARTS, BABY HEIRLOOM TOMATOES, SHAVED PARMESAN GRILLED SOURDOUGH CROUTONS, HOUSE-MADE CAESAR DRESSING, OPTION TO ADD MARINATED TOFU, MARINATED MUSHROOMS OR GRILLED CHICKEN BREAST BISON BURGER: CRISPY ONIONS, CHEDDAR CHEESE, WICKET SAUCE, LETTUCE, TOMATO, ONION, PICKLE, HAWAIIAN BUN DV TURKEY BLT: TARRAGON AIOLI, SPRING MIX, MAPLE PEPPERED BACON, HEIRLOOM TOMATO, SWISS CHEESE, ARTISANAL SOURDOUGH

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DEELICIOUS PARK CI T Y Fine catering • Gourmet cafe • Chef-crafted pickup dinners Mon.–Fri. 7:30 a.m.–4 p.m. | 6440 N. Business Park Loop Rd., Ste. Q

435.731.7911 | deeliciousparkcity.com/deelicious-cafe | @deelicious_pc

MENU SAMPLING AVOCADO TOAST: ONE EGG ANY STYLE, CREAMY SMASHED LEMON AVOCADO, WATERMELON RADISH AND PANTALA DUKKAH WITH A LEMONINFUSED OLIVE OIL DRIZZLE ON FRESH-BAKED SOURDOUGH APRICOT & TOASTED FARRO SALAD: NUTTY FARRO, SLICED APRICOTS, TOASTED ALMONDS AND FRESH BLUEBERRIES WITH FETA OVER BABY ARUGULA IN A MOUNTAIN TOWN PEACH WHITE BALSAMIC VINAIGRETTE MARY’S FARM TURKEY BURGER: BABY ARUGULA, CRISPY ONION, AVOCADO AND AGED WHITE CHEDDAR WITH LEMON AIOLI ON A STONE GROUND BAKERY BUTTER-TOASTED BRIOCHE BUN

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Start the day with a specialty coffee and a treat from DeeLicious Cafe & Bakery. Fuel up with a made-to-order breakfast burrito, some avocado toast or a legendary scone. Lunch highlights in-house quality: Meats are cooked on-site, and bread arrives fresh daily from a local bakery. Enjoy fresh soups and salads, or indulge in a gourmet sandwich, like chimichurri tri-tip, turkey bacon avocado or curry chicken salad. For dinner, try Chef-Crafted Pickup Dinners — small-batch meals like prime tritip or Scottish salmon, prepared fresh for your table. Need a quick option? Take-and-bake express meals, like lasagna bolognese or chicken pot pie, are available at the cafe or pre-ordered online. Whether you’re planning an event or hosting guests, DeeLicious offers fine catering with chef-prepared meals for delivery, pickup or on-site service. Find the full menu and ordering details online.

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.

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435.731.8970 | estepizzaparkcity.com | @estepizzapc This well-known pizzeria from Salt Lake City brings its family-friendly, casual dining to Park City. With big New York-style slices made from fresh, high-quality ingredients, Este keeps customers coming back for more. Here, you’ll find salads, make-your-own pizzas, calzones, stromboli and even vegan buffalo wings (served with vegan ranch dressing, too). Este’s menu aims to please any type of eater. For meat lovers, The Ol’ Vortman comes piled high with pepperoni, ham, sausage and homemade meatballs. Or go vegetarian with The Green 4: spinach, tomatoes, red onions and garlic. Vegans won’t be left out, as Este offers five varieties of pies just for them. Don’t miss the breaded and baked ravioli to start or the zeppole (Italian doughnuts) to finish. Eat in or take out, or try the take-and-bake pizzas. Either way, you’ll be satisfied with well-made food prepared by locals who know how to do it right.

MENU SAMPLING BREADED CHEESE RAVIOLI: BREADED POCKETS OF A BLEND OF FOUR CHEESES, BAKED TO A GOLDEN BROWN, SERVED WITH HOMEMADE MARINARA SAUCE ESTE SALAD: FRESH SPRING MIX, RED ONIONS, GREEN PEPPERS, TOMATOES, BLACK OLIVES, SUNFLOWER SEEDS AND GOLDEN RAISINS BBQ CHICKEN PIZZA: SPECIAL BARBECUE PIZZA SAUCE TOPPED WITH CHICKEN AND RED ONIONS TERRA PIZZA: MUSHROOMS, ONIONS, BLACK AND GREEN OLIVES, GREEN PEPPERS, TOMATOES, SPINACH, BROCCOLI AND FRESH GARLIC ZEPPOLE: A TRADITIONAL ITALIAN DOUGHNUT, DUSTED WITH CINNAMON AND SUGAR AND SERVED WITH A SIDE OF AGAVE NECTAR

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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. 435.631.9861 | freshieslobsterco.com | @freshieslobster

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

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Awarded “World’s Best Lobster Roll” by Down East magazine, 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 Salt Lake City, with a food truck available for catering events). You can also find Freshie’s at the Park Silly Sunday Market, bringing their signature lobster rolls to the heart of Park City. Be sure to try another taste of Maine: the delicious blueberry pie and the restaurant’s Maine sarsaparilla root soda.

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

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435.645.8646 | fuegopizzeria.com | @fuegobistropizza There’s a reason why Fuego is Park City’s favorite neighborhood Italian bistro. The restaurant offers lunch and dinner featuring incredible wood-fired pizza, fresh salads, sandwiches, and 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.

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

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GRUB S T E AK RE S TAUR AN T Classic Western steakhouse Open nightly at 5 | 2093 Sidewinder Dr. 435.649.8060 | grubsteakparkcity.net | @grubsteakparkcity

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

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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 longesttenured 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.

LUN A’S KI TCHEN & JUICERY A gathering place for everybody Open Mon.–Sat. at 9 a.m. | 1400 Snow Creek Dr., Ste. L

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435.731.8383 | lunaskitchenparkcity.com | @lunaskitchenparkcity Luna’s Kitchen & Juicery is Park City’s go-to spot for clean, flavorful and health-conscious 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.

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 AÇAÍ BOWL: UNSWEETENED AÇAÍ, BANANA, PINEAPPLE, COCONUT MILK, TOPPED WITH HOUSE PEANUT BUTTER AND TAHINI GRANOLA, CHIA SEEDS, TOASTED COCONUT, BERRIES, ALMOND BUTTER, HONEY TUNA POKE BOWL: TUNA, JASMINE RICE, AVOCADO, CARROT, RADISH, CUCUMBER, SCALLION, SESAME SEEDS, SPICY MAYO, GINGER-TAMARIND GLAZE CHICKEN CAESAR WRAP: HOUSE-MADE WRAP, HERB-MARINATED CHICKEN, CRISP ROMAINE, RED ONION, PARMESAN, HOUSE CAESAR DRESSING

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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

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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.

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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 SALAD: ORCA BAY YELLOWFIN TUNA SPRING ROLLS, FLASH-FRIED AND SERVED WITH ARUGULA, GINGER AND WASABI AIOLI PUB REUBEN: DOUBLE THE 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, BARBECUE SAUCE ON BRIOCHE BUN

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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 BUTTERMILK BISCUITS: HONEY BUTTER DEVILED EGGS: CRÈME FRAICHE, CRISPY COUNTRY HAM, CHIVES CRISPY BLUE CRAB FRITTERS: HOUSE PICKLES, FRESNO CHILE, HOT SAUCE BUTTER LOCAL ROASTED BEETS: PICKLED PEACHES, GOAT CHEESE, MINT TUPELO FRIED CHICKEN: SUMMER CORN, BREAD AND BUTTER PICKLES, HOUSE HOT SAUCE BEEF & BARLEY: MISHIMA FARM SIRLOIN, SWISS CHARD, HEIRLOOM TOMATOES, GARLIC PUREE, BARLEY RISOTTO

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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, dinner and bar daily | 2346 Park Ave.

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435.604.4012 | versantehearthandbar.com | @versantehearthandbar Now open for breakfast, Versante Hearth + Bar offers a diverse selection designed to please the whole family. Nestled inside the brand-new Hotel Thaynes, Versante is an excellent choice whether you’re craving an artisan pizza, pasta, salad or burger. The well-rounded menu paired with a locally focused beverage selection is sure to pique your interest. Versante provides a polished casual dining experience perfect for a family dinner or a romantic night out. They pride themselves on featuring locally sourced products and seasonal menu changes to ensure the highest quality. Relax over a local beer or handcrafted cocktail while you decide whether to share an artisan pizza or keep it all to yourself. Reservations and to-go orders are available online or by phone.

MENU SAMPLING TUSCAN SKILLET: TWO EGGS ANY STYLE, ITALIAN SAUSAGE, MARINARA, MOZZARELLA, HERBS, FOCACCIA TOAST TRAILHEAD OMELET: CREAM CHEESE SCRAMBLED EGGS, SPINACH, TOMATO, BELL PEPPER, ONION, FETA CHEESE, COUNTRY POTATOES VERSANTE SALAD: PEPPERONCINI, OLIVE, RED ONION, PARMESAN, TOMATO, GREENS, ITALIAN VINAIGRETTE PEPERONATA LINGUINE: SHRIMP, BELL PEPPER, CHILE FLAKE, BLISTERED TOMATO, RED ONION, PARSLEY TUSCANY: MARKET FISH, CHERRY TOMATO, SPINACH, WHITE RICE, LEMON TUSCAN SAUCE HONEY PEPPERONI: RED SAUCE, MOZZARELLA, PEPPERONI, RED ONION, HERBS, CHILE HONEY

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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 435.649.1591 | bigdaddyspizzapc.com | @bigdaddyspizzaparkcity

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

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KIMBALL JCT./CANYONS VILLAGE

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.

CHOMP DONU T S & COFFEE Handmade donuts and coffee, served fresh daily in Park City Mon-Sun: 6:30 a.m.–3:30 p.m. | 1612 W. Ute Blvd., Ste. 118

KIMBALL JCT./CANYONS VILLAGE

chompdonuts.com | @ChompDonuts 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.

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 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

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DOS OLAS CANTINA Mexican and Californian coastal-inspired cantina and cuisine Breakfast window, lunch and dinner | 2417 West High Mountain Rd. 435.513.7198 | dosolaspc.com | @dosolaspc

MENU SAMPLING CEVICHE TOSTADA: MAHI-MAHI, AVOCADO, SALSA MACHA, MANGO, ONIONS, CUCUMBERS NACHO GRANDE: HOUSE TORTILLA CHIPS, BLACK BEANS, GUACAMOLE, OAXACAN+ ASADERO CHEESE, PICO DE GALLO, FRIED ONIONS AND JALAPEÑOS BAJA CAESAR: ROMAINE HEARTS, CHARRED CORN AND POBLANOS, COTIJA CHEESE, CAESAR DRESSING ENCHILADAS DE POLLO: PULLED CHICKEN, TOMATILLO SALSA, CREMA, MEXICAN CHEESE ROASTED CAULIFLOWER CON MOLE: OAXACAN CHEESE, GUACAMOLE, PICO DE GALLO SALSA VERDE

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KIMBALL JCT./CANYONS VILLAGE

Things are heating up at Dos Olas on the Pendry Plaza, where bold flavors, bright cocktails and a lively open-air atmosphere bring a taste of Baja to the mountains all summer long. The California-meets-Mexico menu features cantina favorites, fresh street tacos, signature margaritas and shareable plates perfect for après-adventure gatherings. Guests can enjoy live music, festive patio vibes and sweeping mountain views while soaking in one of Canyons Village’s most energetic dining scenes. And for those heading out early, the popular burrito window offers a quick and satisfying start to the day before hitting the trails or exploring town.

DR AF T S BURGER BAR Burgers and milkshakes with a gourmet twist Lunch and dinner; hours vary by season | 3000 Canyons Resort Dr.

KIMBALL JCT./CANYONS VILLAGE

435.655.2270 | DraftsParkCity.com | @draftsparkcity Drafts Burger Bar is an award-winning gastropub featuring handcrafted burgers, gourmet wings, delicious sides and showstopping milkshakes topped with confectionary items like chocolate-covered churros, Twix® or Pop-Tarts®. For lunch, try one of the inventive burgers, like the So-Fish-ticated — grilled Atlantic salmon, maple glaze, superfood salad and barbecue rub, or a plant-based option like The Hot Bok Bok with plant-based chicken, coleslaw and pickles, tossed in Nashville hot sauce. DBB has over 50 beers from around the world, an eclectic wine list and a fully stocked liquor bar served by expert mixologists. DBB is both elegant and comfortable, with 18 flat-screen HDTVs and an amazing wraparound enclosed and heated deck with a lively mountainside atmosphere. From the innovative sizzling menus to the amazing service, DBB is the place to be and be seen.

MENU SAMPLING TATCHOS: TATER TOTS, SMOKED GOUDA CHEESE SAUCE, BACON, TOMATO, GREEN ONION, SOUR CREAM DBB POWER BOWL: SUPERFOOD SALAD, UTAH SWEET CORN, HOUSE-MADE BLACK BEANS, QUINOA, CHEESE, AVOCADO, CUCUMBER, TOMATO, SIDE OF CILANTRO LIME DRESSING BLUE MOO BURGER: BACON, LETTUCE, TOMATO, CARAMELIZED ONIONS, DBB STEAK SAUCE, BLUE CHEESE CRUMBLE VOTE FOR PEDRO BURGER: CHILE RELLENO, PEPPER JACK CHEESE, PICO DE GALLO, AVOCADO, SMOKED QUESO, FRIED JALAPEÑO, LETTUCE WAKE ME UP BEFORE YOU COCOA SHAKE: CHOCOLATE ICE CREAM, MALT, CHOCOLATE CHURRO

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

435.655.2260 | EdgeParkCity.com | @edgeparkcity

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

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KIMBALL JCT./CANYONS VILLAGE

Edge Steakhouse delivers a cutting-edge culinary experience that takes the traditional steakhouse to a new level. Proudly the five-time 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.

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 MOLE BISON SHORT RIB: RED PEPPER POLENTA, PICKLED CARROT, TURNIP, AVOCADO CREMA, CILANTRO COOKIE SKILLET: VANILLA ICE CREAM, CHOCOLATE CURLS

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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

435.200.8352 | parkcitybrewing.com | @parkcitybrewing

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

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KIMBALL JCT./CANYONS VILLAGE

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.

POWDER AT WALDORF ASTORIA PARK CITY Indulge in elevated modern mountain fare spotlighting local ingredients Open daily 7 a.m.–10 p.m. for breakfast, lunch and dinner | 2100 Frostwood Blvd.

KIMBALL JCT./CANYONS VILLAGE

435.647.5566 | waldorfastoriaparkcity.com | @waldorfparkcity 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 trails at the base of Canyons Village. This summer, experience Après by Waldorf, an elevated bar menu featuring shareable alpine favorites and savor the season alfresco on the summer terrace. Proud to be Forbes Recommended. Complimentary valet parking is available.

MENU SAMPLING AVOCADO BURRATA: GIOIA BURRATA, AGED BALSAMIC, SERRANO, CHIVES, TOASTED HEMP SEEDS, GRILLED SOURDOUGH TROUT CRUDO: HABANERO VINAIGRETTE, TARRAGON, MINT SUMMER SWEET CORN SOUP: CHARRED AVOCADO, GINGER, BASIL OIL, GROUND POPCORN LOBSTER RAVIOLO: MAINE LOBSTER, RICOTTA, MOZZARELLA, EXTRA VIRGIN OLIVE OIL, HERBS ALPINE MILLET COUSCOUS: ARTICHOKE, KUMQUAT, WILD MINT, PERSIAN CUCUMBER SPICE-CRUSTED SEA BASS: FINGERLING POTATOES, PEARL ONION, TOMATOES, ALMONDS, HAZELNUTS, FAVA BEANS, HERBS, SWEET-AND-SOUR JUS

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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

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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

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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

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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 multiyear Best of State® champ. Visiting in summer? Try the Strawberry Chicken Salad with fresh strawberries, grilled chicken, feta, candied walnuts and house-made strawberry vinaigrette. 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

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HIGH WEST DISTILLERY IN WANSHIP Innovative Western cuisine with curated whiskey pairings and outstanding views

Wed.–Sat. lunch; Sun. brunch | 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

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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. Make a reservation today at highwest.com.

T HE OLI V E PRE S S CAFÉ European-inspired eatery inside The Dainty Pear Co. Brunch, lunch and dinner | 152 W. 100 N., Midway

HEBER VALLEY & SURROUNDING AREA

435.315.3037 | thedaintypearco.com | @olivepresscafe Tucked inside a beautifully restored 1800s barn in Midway, The Olive Press Café is inspired by classic European eateries. The experience begins the moment you step through the doors and are greeted by an inviting front display filled with irresistible pastries, vibrant market fare and authentic gelato. As you settle into the space, original century-old wood ceilings draw the eye upward. The walls are thoughtfully styled with authentic European antique paintings, adding a touch of old-world elegance that perfectly complements the roaring fireplace. The menu strikes an ideal balance between hearty and refined, offering everything from gourmet burgers to beautifully curated charcuterie boards and freshly brewed coffee, among other drinks. The café is nestled right inside The Dainty Pear Co., allowing guests to seamlessly blend an afternoon of boutique shopping with a cozy mountain meal.

MENU SAMPLING WASATCH SMASHBURGER: DOUBLE PATTY, DOUBLE CHEESE, HOUSE PICKLE, GRILLED ONION, SECRET SAUCE THE MIDWAY CHEESESTEAK: SIRLOIN, COOPER SHARP, GRILLED ONION, CHERRY PEPPER AIOLI CROQUE MADAME: BRIOCHE, MORNAY, JAMBON PARIS, GRUYÈRE, HOUSE JAM, DIJON, SUNNY-SIDE UP FARM EGG, CHIVE CHEESE TOASTIE & TOMATO BISQUE: THREE CHEESES, BRIOCHE, BASIL PESTO HOT HONEY & CHIPOTLE CRISPY CHICKEN SANDWICH: CILANTRO COLESLAW, GARLIC AIOLI

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

435.575.1700 | blackrockmountainresort.com | blackrock_mountainresort

MENU SAMPLING ROASTED BEET BUTTERLEAF SALAD: BUTTER LETTUCE, GOAT CHEESE, TOASTED PEPITAS, PEAR VINAIGRETTE HALF-POUND OVERLOOK BURGER: AVOCADO, LETTUCE, TOMATO, CRISPY ONION, BACON, BRIOCHE BUN, PEPPER JACK CHEESE, GARLIC AIOLI MACADAMIA-CRUSTED HALIBUT: ALASKAN HALIBUT, HAWAIIAN MACADAMIA NUTS, HERBED MASH POTATOES, BROCCOLINI, LEMON BUTTER SAUCE, MANGO CHUTNEY CRISPY GREEN BEANS: FRIED GREEN BEANS AND TOFU WITH SHOYU SAUCE AND ROASTED CASHEWS BIRTHDAY WAFFLE: AN OVER-THE-TOP BIRTHDAY DESSERT TO SHARE

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HEBER VALLEY & SURROUNDING AREA

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 crispy green beans appetizer. 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.

BODEG A AND T HE RE S T Immersive speakeasy offering cocktails and creative plates Open daily for dinner and drinks | 331 Main St., Salt Lake City

SALT LAKE CITY SPOTLIGHT

801.532.4042 | bodegaslc.com | @_therest | @bodegaslc Beneath Bodega, you’ll find The Rest, a subterranean speakeasy and a hidden gem where immersive atmosphere meets culinary artistry. Step inside, and you’re instantly transported to another world — dimly lit, richly textured and buzzing with intrigue. The expansive bar stretches elegantly through the space, helmed by masterful bartenders who shake and stir with precision and flair. Here, decadent craft cocktails are matched by a menu of inventive plates and creative eats, making every visit a multisensory escape into the unexpected.

MENU SAMPLING 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

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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 801.322.4668 | marketstreetgrill.com | @marketstreetutah

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 COLOSSAL ALASKA KING CRAB LEGS: SEASONAL VEGETABLES, DRAWN BUTTER RASPBERRY ALMOND TORTE: ALMOND CAKE FILLED WITH PASTRY CREAM AND RASPBERRIES

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SALT LAKE CITY SPOTLIGHT

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. Lunch and dinner are served daily, with brunch offered on Saturdays and Sundays. 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.

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

SALT LAKE CITY SPOTLIGHT

385.295.4200 | urban-hill.com | @urbanhillslc Urban Hill, a standout in Downtown Salt Lake City, is known for its elevated dining, refined ambience and exceptional hospitality. Led by James Beard–nominated Executive Chef Nick Zocco — also recognized for his win on Beat Bobby Flay — the restaurant offers modern American cuisine with global influences, highlighting seasonal, locally sourced ingredients from crudos to wood-fired dishes. Named “Best Fine Dining Restaurant” in City Weekly’s Best of Utah Awards (2024 and 2025), Urban Hill was also recognized as “Outstanding Restaurant of the Year” by Salt Lake Magazine and continues to earn national attention through multiple James Beard Foundation honors for Chef Zocco, including a 2024 finalist nomination and semifinalist recognitions in 2025 and 2026.

MENU SAMPLING “BEAT BOBBY FLAY” LUMP CRAB CHILE RELLENO: NEW MEXICO RED CHILE, BLACK BEAN PUREE, PICKLED ONION AND CHILE, CREMA, CILANTRO PORK BELLY EGGS BENEDICT: ARUGULA, HATCH CHILE HOLLANDAISE, ENGLISH MUFFIN, RUSTIC POTATOES GOLDEN EAGLE BLACK COD: FREGOLA SARDA, DELICATA SQUASH, SMOKED DASHI, SCALLION-GINGER VINAIGRETTE, GOCHUJANG-CITRUS GLAZE, BENNE SEED BISON RIB-EYE: MOLE, SMOKED HOMINY, FERMENTED CHILE, SAUTÉED CHARD, CREMA BAKED ALASKA: MILK CHOCOLATE SHELL, CARAMELIZED HONEY ICE CREAM, WHISKEY GANACHE, HONEYCOMB

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FREE PARK CITY GUIDE APP Make the most of Park City whether you are visiting, or a long-time local! Download App

• Guide Book → Restaurants, bars, shops and more • Events Calendar → Local events, concerts & app-exclusive invites • Concierge → 24/7 local guide at your fingertips • Foodies → Latest Dishing PC magazine • Scavenger Hunt → Interactive Historic Main Street experience • Blog → Monthly Park City highlights and attractions

WILD DAYS. WESTERN NIGHTS.

Your Jackson Hole home base for every kind of stay. At The Virginian Lodge, adventure and ease go hand in hand. Hit the trails, ski the mountain, explore downtown Jackson, or unwind in the courtyard with a drink in hand. With firepits, live music, an iconic saloon, and rooms designed for every kind of crew, it’s the kind of place where you can go all out, kick back, or do a little of both.

BOOK YOUR

BASECAMP

OUTSIDE IS JUST THE BEGINNING.

750 W BROADWAY, JACKSON, WY 83001 | 307.733.2792 | VIRGINIANLODGE.COM

D OWNT OW N SL C

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WINTER /SPRING

WINTER / SPRING

LOVE FOOD? LOVE DISHING? TELL US!

Pendry Park City makes pretty drinks. Meet their bartender inside.

into You can dignuts these dough ain from Mount n Wellness Kitche

EGGS BENEDICT

How does Dishing fit into your foodie life? What do you love? What do you want more of?

WAYS

dish ng

PARK CITY

WINTER / SPRING

Winner revealed Fall 2026 on Instagram. Follow @dishingpc for the reveal + more tasty giveaways.

FROM DISHES + RECIPES AROUND TOWN

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

FIND OUT HOW TO

QUICK SURVEY. BIG FLAVOR REWARDS.

FIND OUT ABOUT

FOODIE FUN ALL SUMMER IN PARK CITY

FROM DISHES + RECIPES AROUND TOWN

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

Scan the QR code to complete our brief survey and be entered to win a gift certificate for a memorable dining experience at a popular Park City restaurant.

PARK CITY

ISSUE NO. 22

PARK CITY

ISSUE NO. 18

APRÈS LIKE AN ATHLETE FROM DISHES + RECIPES AROUND TOWN

PARK CITY

ISSUE NO. 20

Find the recipe for this delicious sticky toffee pudding from Stein Collection inside!

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

A Taste of the Alps

OpenTable®

Dishing Park City | Issue 23