Dishing Park City | Issue 17

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NO.17 SUMMER/FALL

PUBLISHER AND EDITOR-AT–LARGE editor@dishingmagazine.com

Allison Arthur

We go to Charleston every year, and all I want is seafood! Chubby Fish is a standout, and we always go to Art’s for oysters and fried shrimp. We also love 167 Raw and Xiao Boa Biscuit.

MARKET DIRECTOR kendall@dishingpc.com

Kendall Kelley

Anyone who knows me is very aware that I cannot get enough of New Mexican cuisine, and dining in Albuquerque, NM, in particular. Not only is the local southwestern food the best I’ve ever had, you will also discover that it’s one of the best cities to enjoy incredible Thai and Vietnamese cuisine.

ART DIRECTOR

Kristen Hartnett

CONTRIBUTORS

Drew Bardana

Blake Bellet

I just had my bachelorette in Austin and wow, is there amazing food there. Our first day we did cocktails and seafood apps at Perla’s on South Congress, dinner at Il Brutto for wood-fired pizza and then line-dancing and margaritas at The White Horse. Also I feel like every food truck there is incredible, especially the taco ones.

Dan Campbell

Deb DeKoff

Travis Engvall

Lily Kass

Megan Rule

Mine is Washington, DC! There’s so many great grab and go, casual dining and fancy restaurants. My personal favorites are Chaia, South Block, Filomena, L’Avant-Garde, Thunder Burger, El Centro, Wisemiller’s Deli and Mai Thai.

Jené Drennen

Brian Upesleja

Merlin Varaday

I love Seattle, WA, with Pike Place Market, the original Starbucks, Place Pigalle and Bitterroot BBQ.

Colleen Vaughan

ON THE COVER:

Deer Valley Resort’s paella

photo by Blake Bellet

What We C rave

AFTER

a historically snowy winter in Utah, there is no shortage of excitement for a summer filled with:

• Hikes in the High Uintas

• Mountain biking at Deer Valley

• Strolls around the farmers markets

• Paddleboarding on the Jordanelle Reservoir

These are some of the many things I crave during summer in Park City. But more important, what do I crave to eat once I have earned the rewards? I explore just that in my Pre-fuel and Re-fuel blog series on dishingpc.com, but here are some things I am loving about summer dining to get you started.

A pizza or two shared with friends on the deck at Red Banjo Pizza. I love the Park City-themed pies, like the Jupiter, the Silver King and the Spiro.

Something unique from one of the new eateries like Don Gallo and La Stellina. From unusual tacos to timeless pasta, I am excited about new variations on classic cuisines!

Sometimes you just need a big sandwich. Savoury Kitchen’s cranberry turkey clubs, found at Copper Moose Farm Stand, are hard to beat, and the sandwiches from Harvest are large enough to double as breakfast and lunch.

While in the winter I can’t get enough of the matcha latte at High Vibes Juicery, summer brings out a hankering for their fun selection of cold-pressed juices.

There are now more than several good reasons to plan excursions to the Heber Valley. The Blue Boar Inn and the Nordic Yurt both offer great outdoor spaces with crave-worthy menu items like chicken schnitzel at the Blue Boar and multicourse dinners at the Yurt.

Say “hi” if you catch me out on the many trails, around the nearby lakes, at one of the multiple markets, or better yet, enjoying the endless dining options Park City has to offer!

–Kendall, market director

PHOTO BY TRAVIS ENGVALL

Contemporary Luxury

Timeless Comforts, Modern Expression.

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, ramen bowls 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.

DISCO PIZZA

Party made perfect. Disco Pizza is a late-night, goodtime emporium where our playful spin on a classic pizza joint turns up the fun with karaoke, fresh pizza, cold beers and a ready for anything dance floor, all set in a cozy, nostalgic space that fits up to 60.

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

www.dosolaspc.com | @dosolaspc

TOC

FEATURES

40 BY THE NUMBERS

Fun foodie facts found around Park City

46 DIVINELY DIFFERENT

Try something new with one of these surprising options — many of which you can enjoy from the comfort of your home!

66 RESTAURANTS REPAY

Feel good about supporting these philanthropically minded local food businesses.

81 LOCAL TASTE

Charles O’Brien shares insights into the industry and recommendations for his day-off favorites.

TO C

DEPARTMENTS

17 ASK FOR IT

27 A LESSON IN: PAELLA

Find paella in an impressive 8-foot pan at Deer Valley Resort’s summer concerts, or try your hand making it at home with these tricks of the trade.

33 FIVE WAYS: MILKSHAKES

53 IN THE KITCHEN WITH: Big Dipper’s Matthew Safranek

58 OUTSIDE THE KITCHEN

Sundaes, sweets and sweetpeas

73 LOCAL PRODUCERS SPOTLIGHT

A focus on three thriving entrepreneurs in the Park City community

85 KITCHEN VIEWS

Travel experts Caroline and Tony Labbé decorated their Midway kitchen with findings from around the world.

91 BEHIND THE BAR with Butchers Chophouse’s Jenavieve Soto

94 WILL TRAVEL FOR FOOD Palm Springs

103 RESTAURANT LISTINGS

Ask For It!

Readers’ favorite recipes from Park City restaurants

My mom and I went to Don Gallo for apps and drinks based on a suggestion from Dishing, and we loved the green shrimp ceviche dish. The lime sauce was delicious! We would love to make this at home, and since [Dishing] gave us the suggestion, we figured they could get the recipe for us as well.

— CAITLIN JOHNSTON, PARK CITY

Don Gallo’s Green Shrimp Ceviche

For the shrimp:

1/2 pound shrimp, peeled, cleaned and cooked 1/4 cup red onion, finely diced 1 tablespoon jalapeño, seeded and chopped 1/2 cup pineapple, cut into small cubes

1 avocado, cut into cubes

1 Roma tomato, chopped Juice from 2 limes Salt, to taste Green dressing, to taste Cilantro leaves, for garnish

> In a bowl, mix shrimp, onion, jalapeño, pineapple, avocado and tomato, then add lime juice and salt. Cover with green dressing and top with cilantro leaves.

For the green dressing:

1 cup white vinegar

1 bunch cilantro

1 teaspoon salt

1/4 cup sugar

> Blend all the ingredients together in a blender until combined.

PHOTOS BY BRIAN UPESLEJA

Ask For It!

I often visit Park City for my kids’ sports and we always go to Courchevel. I would love to know how they make the Bouillabaisse.

— KATRINA THOMPSON, JACKSON, WY

Courchevel Bistro’s Bouillabaisse

4 tablespoons oil

3 tablespoons garlic, chopped

3 tablespoons shallots, chopped

3/4 cup carrots, diced

1/3 cup 1-inch-cut haricots verts

1/2 cup potatoes, diced

1/4 cup lemon juice

1/2 cup white wine

1 cup crawfish bodies

Additional seafood of choice

2-3 quarts crawfish stock*

Salt

Black pepper

1/4 cup parsley and dill, finely chopped

> Set a medium Dutch oven or stockpot over medium-high heat and add 4 tablespoons of oil. When the oil is hot, add garlic and shallots. Reduce the heat to medium and cook, stirring occasionally. Place

the carrots, beans, potatoes, lemon juice and crawfish in the pot, cook for 5 minutes and add the white wine. Simmer on low until most of the white wine is absorbed. Add enough crawfish stock to cover. Season with salt. Increase the heat to high and bring to a boil, then reduce to a simmer. Cook until the flavors have come together and the vegetables are tender

(about 10 minutes) and it feels like a soup. Add any additional seafood and cook until done. Taste and adjust for salt. Add more stock if needed. Finish with parsley and dill.

*Find the crawfish stock recipe online at dishingpc.com.

AtthisCourchevel, dish is topped with a slice of toast with rouille.

While visiting family in Park City, I discovered that Promontory Club has one of the best onion dips I have ever had in my life. It is just out of this world, and l’d love to be able to make it at home sometimes. Thank you!

The Shed’s OnionChive Dip

8 ounces cream cheese

1 cup mayonnaise

1 cup sour cream

1/4 cup dried onion flakes

2 tablespoons onion powder

2 teaspoons garlic powder

1/2 teaspoon salt

2 tablespoons fresh parsley, finely chopped

3 tablespoons fresh chives, finely sliced (plus more for garnish)

1/4 teaspoon cayenne pepper

> Let the cream cheese soften to room temperature. In a large bowl, combine all of the ingredients and thoroughly mix them together, adjusting the flavors as needed. Transfer to your desired serving vessel and garnish with a few extra fresh chives.

It’s recommended to serve this dip with potato chips, but it is also delicious with a nice crudités platter.

CHEF’S NOTE: “In my home state of Montana, the biggest sporting event is the Brawl of the Wild, the rivalry football game between the University of Montana and Montana State University (Go Cats!). Bigger than the Super Bowl, this game was a highly anticipated social event for our family. While the game might have divided our household for a day, the amazing food we’d make always brought us back together. This onion-chive dip was a staple at the table and is sure to delight and entertain any gathering, even if you’re sworn rivals.”

— Chase Cardoza, chef de cuisine at Promontory Club’s The Shed

— STACY HOFFMAN, NEW YORK, NY

Ask For It!

I am obsessed with the pancakes at Powder. They’re perfectly fluffy without being too dense. They’re sweet with a subtle sour flavor that pairs perfectly with maple syrup and a dash of powdered sugar. I would love to know how they do it.

— BAILEY FEE, HOUSTON, TX

Powder at Waldorf Astoria’s Buttermilk Pancakes

2 cups flour

1/2 teaspoon salt

3 tablespoons granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 egg

2 cups buttermilk

2 tablespoons butter, melted

1/2 teaspoon vanilla extract

> In a mixing bowl combine flour, salt, sugar, baking powder, baking soda, egg, buttermilk, butter and vanilla extract. Mix until blended (mixture should be fairly thick). Pour about 1/2 cup of the mixture per pancake onto a preheated griddle over medium heat. Cook for 2 to 3 minutes on each side.

Editor’s Note: Powder rotates pancake flavors seasonally. This blueberry-lemon version is topped with a drizzle of blueberry compote, fresh fruit, a dollop of mascarpone, a lemon twist and a mint sprig.

Find the blueberry compote recipe at dishingpc.com.

Whenever I come to visit my daughter in Park City, one of the first stops I want to make is Vessel Kitchen because I can’t wait to enjoy their Fresno aioli cauliflower. I can’t find anything like it back home so I would love to recreate it myself.

— DAN KELLEY,

Vessel Kitchen’s

Fresno Aioli

Cauliflower

For the aioli:

4 tablespoons pickled

Fresno chile sauce (Sriracha is a substitute)

1 teaspoon paprika

1/2 teaspoon salt

Dash ground black pepper

2 teaspoons fresh-squeezed

lemon juice

1 tablespoon whole grain mustard

1 tablespoon Dijon mustard

4 tablespoons raw apple

cider vinegar

2 teaspoons honey

2 cups mayonnaise

> Add all the ingredients to a blender and puree until smooth. Move to an airtight container and refrigerate until ready to use.

For the cauliflower:

1 medium-size head

cauliflower

Fresno aioli is Vessel Kitchen’s take on a Sriracha mayo. The sauce is versatile and can also be used as a condiment.

> Heat oven to 400 F. Break cauliflower into small florets in a bowl. Mix in about 1/4 cup of the aioli and stir to combine. Season to taste with salt and pepper. Place on a sheet pan and roast in the oven for 30 minutes,

rotating and mixing every 10 minutes. Serve in a bowl on a bed of Fresno aioli.

ALBUQUERQUE, NM

Ask For It!

I love how the pork chop at RIME at the St. Regis pairs so perfectly with the sweet potatoes, but I would like to know how they create the fantastic glaze to go with the dish? Would they share the trick?

RIME’s Pork Chop With Sweet Potatoes and Candied Bacon

For the bacon:

3 cups thick-cut bacon, chopped

1 cup honey

1 cup water

1/2 cup sherry vinegar

1 cup fresh orange juice

1/2 cup sugar

3/4 tablespoon salt

1/3 tablespoon black peppercorns, finely ground

> Add bacon to a sauté pan over medium-high heat and sauté until crispy. Remove the bacon from the pan and reserve, then add honey, vinegar, orange juice, sugar and salt to the pan. Cook until bubbly. Finish with black pepper and add crispy bacon.

For the chop (portions to taste):

Pork chop

Reserved candied bacon

Sweet potato mash*

1/2 cup Marsala wine

2 tablespoons heavy cream

Fresh parsley, chopped (for garnish)

> Sauté pork chops over medium heat in a cast-iron pan with a tablespoon of vegetable oil until internal temperature reaches 135 F. Remove the meat and let it rest for 10 minutes. Remove excess oil from the pan. Add Marsala wine to the warm pan, deglaze pan and

cook to reduce by half. Add 2 tablespoons of cream to wine reduction and reduce cream by half.

Place warm sweet potato mash in the middle of each plate and top with candied bacon and a pork chop. Spoon the Marsala sauce around the plate. Garnish with chopped parsley.

— DAVE ORTEGA, PARK CITY

*Find the sweet potato mash recipe online at dishingpc.com.

This pork chop recipe was featured on the Today show.

EDITOR’S REQUEST: Having a great salad dressing recipe on hand is the best way to make the most of summer produce. We absolutely love the ginger zing of this salad from KITA and would love to recreate this dressing at home.

KITA’s Carrot Ginger Salad Dressing

2 large carrots, peeled and diced

1/2 yellow onion, diced

4 scallions, all green parts and some white, chopped

4 tablespoons fresh squeezed orange juice

1/3 cup neutral oil

1/4 cup rice wine vinegar

1/2 cup pickled ginger, drained

1/4 cup pickled ginger juice

4 tablespoons tamari

1 cup Kewpie Japanese mayonnaise

1/2 tablespoon toasted black sesame seeds

> Blend all ingredients (except for Kewpie and sesame seeds) in a blender until completely smooth/ incorporated. In a large mixing bowl, whisk the mixture with the Kewpie, then add the toasted sesame seeds and stir in. Store in an airtight container in the refrigerator.

At KITA, this dressing is served on a blend of: baby gem lettuce, shaved carrots, shaved radish, cilantro sprigs, cherry tomatoes, shaved red onions, sliced cucumber and avocado, and garnished with black sesame seeds and cilantro.

RIME presents a seasonally inspired menu built on sustainably caught seafood and locally sourced meats and produce.

Enjoy a seafood-forward menu that marries the sea with prime-cut steaks and chops with views as inviting as the cuisine.

TheSt.RegisDeerValley,ParkCity,UT84060

t.+4359405700orsrdvdining.com

Last summer, we were impressed with Deer Valley Resort’s presentation of paella in an 8-foot pan at its concert series—not to mention the wonderful aroma! We asked the resort’s executive chef, Peter Menteer, to tell us the secret of this sumptuous success. He had this to say: “Paella is one of those things that, once you dive into the culinary world and international things, you learn. It is super flavorful and cultural.”

Menteer first learned about the Spanish rice dish during an international class in culinary school. He shares his tips for perfecting paella here.

FROM THE SAFFRON SMELL TO THE SHARED ONE-POT MEAL, EVERYTHING ABOUT PAELLA SAYS, “IT’S A PARTY!” WHILE THE DISH MAY SEEM COMPLEX, THERE ARE ONLY A FEW SIMPLE RULES YOU NEED TO FOLLOW WHEN MAKING IT.

DEER VALLEY RESORT sourced an 8-foot paella pan from Spain for its outdoor events.

WHAT YOU NEED TO KNOW

“Knowing how to cook rice is a start,” he says, “but paella rice is a little different than conventional rice. You add a little more liquid because it evaporates, and the trick is to form a crust on the bottom, called a socarrat, when it is done.” Menteer loves the one-pot meal for a special event. Paella can be served with a baguette and crisp white wine.

KEY INGREDIENTS

Good saffron, which turns the rice yellow and adds the classic flavor, and a short-grain rice.

DO’S AND DON’TS

“The challenge for a chef is not stirring it,” says Menteer. “The socarrat is the vital part of the dish. You can’t have paella without it, and it won’t form if the dish is stirred while the rice is cooking.”

There may be a little trial and error on cooking times depending on elevation and moisture in the air. When you think it is ready, test a piece of rice off the top and add more liquid if it doesn’t seem quite done (but still don’t stir it).

Cook the shellfish in a court bouillon (broth used to poach foods). Cook it to just under done, then set aside until the dish is ready to complete so it doesn’t overcook.

SPECIAL EQUIPMENT

If you want a crispy bottom, which is preferred for paella, get a paella pan — made of cast iron but with a thin bottom. A standard cast-iron pan will be a good substitute in a pinch, just make sure it is hot enough when you begin.

This recipe serves up to 12, so plan it for a dinner party!

DEER VALLEY RESORT’S PAELLA

• 1 yellow onion, peeled and sliced

• 5 cloves garlic, minced

• 2 bay leaves

• Stems from 1 bunch of fresh parsley

• 1/4 cup peppercorns

• 1 pound littleneck clams

• 1 pound wild-caught shrimp, peeled and deveined

• 1 pound mussels

• 1 tablespoon lobster base or good seafood base

• 6 ounces pancetta, diced

Pancetta is naturally salty, so you typically don’t need to add any extra salt to the dish.

• 1/2 cup white wine (chardonnay or something similar)

• 12 ounces andouille sausage, sliced

• 1 pound boneless chicken thigh, diced into 1-inch pieces

• 3 Spanish onions, medium dice

• 1 red bell pepper, medium dice

• 1 tablespoon smoked paprika

• 20 ounces Calrose rice, or similar shortgrain rice, uncooked

Classically, bomba rice, which is an authentic type of Valencia rice, is used for paella, but Calrose or another short-grain rice can be substituted for the pricier imported kind.

• 1 bunch fresh parsley, chopped (reserve stems for court bouillon)

• 1 pinch saffron

• 2 lemons, quartered then halved

Add yellow onion, half the garlic, bay leaves, parsley stems and peppercorns to 1 gallon of water in a large pot. Bring the mixture to a boil and poach the clams, shrimp and mussels in batches until just

under done. Remove the seafood and cool on a sheet tray. Turn off the heat under the stock. Strain the stock and return it to the pot, then whisk in the lobster base. Set aside.

Place a paella pan on high heat. When hot, add pancetta and cook until crispy. Deglaze the pan with a little white wine, then add the sausage and cook until it is caramelized and browned. Add the chicken and brown until cooked through. Add and sauté the Spanish onions and red pepper until soft. Add the rest of the garlic and the smoked paprika to bloom flavors, and

cook for an additional 45 seconds. Add the rice and stir to incorporate flavors. Stir in 1 1/2 quarts of the court bouillon stock and half of the parsley and saffron. Cook on high heat for 12 to 16 minutes until most of the moisture has dissipated. Do not stir at all the entire time! The rice on the top should be soft (if not, add some more bouillon to cook through).

When rice is done, nestle the seafood into the rice, cover and cook 5 more minutes. Turn off heat and let rest 10 minutes. Take lid off paella and garnish with additional parsley and lemons.

Silver Lake Executive Chef Samuel Phelan (L) and Deer Valley Executive Chef Peter Menteer (R)

DEER VALLEY CREATIVE ACADEMY

5

Ways: Milkshakes

Cool down with creamy ice cream.

photos and story by

Allison Arthur

CHAMPIONS CLUB AT STEIN ERIKSEN LODGE: S’MORES MILKSHAKE 1

The scoop: Vanilla ice cream is blended with house-made marshmallow syrup and chocolate fudge and topped with graham crackers, a toasted marshmallow and whipped cream. Why we love it: Drink this milkshake while sitting next to the pool or playing classic (and modern) arcade games.

ROYAL STREET CAFÉ AT DEER VALLEY RESORT: CHOCOLATE CHIP COOKIE MILKSHAKE

The scoop: Vanilla ice cream is blended with milk and served in a cookie crumble–rimmed glass topped with a classic Deer Valley ice cream sandwich. Add a dollop of whipped cream, chocolate chips and cookie crumbs, and you are in for an experience.

Why we love it: You can hike or bike to this treat, and in keeping with Deer Valley style, the sweet sensation has chocolate ganache antlers and an edible Deer Valley logo.

2

SPIN CAFE: BUTTERSCOTCH MARTINI 3

The scoop: A gelato martini hits the spot for adults. Butterscotch schnapps and Tito’s vodka are poured over house-made crème brûlée gelato and topped with whipped cream and caramel sauce.

Why we love it: Gelato is creamy and soft already, so it turns into a shake with a few sips and stirs. Those looking for a virgin version can get the same thing with a shot of milk.

DRAFTS BURGER BAR: NOT UDDERLY POSSIBLE MILKSHAKE 4

The scoop: Dairy–free, vegan (coconut-based) peanut butter–chocolate ice cream is blended with almond milk, then topped with dairy-free whipped cream, sprinkles and a slice of vegan, gluten-free chocolate cake.

Why we love it: Everyone can indulge in this sweet treat, and we mean everyone, since it is served in a huge, fishbowl glass. In case you need more, the glass is dipped in chocolate and sprinkles.

DAIRY KEEN: TOO MANY TO CHOOSE FROM 5

The scoop: With 84 possible combinations of fruit, candy and more, the shake options are endless. There are seasonal specialty shakes and multiple sizes for anything your appetite desires. Why we love it: Flavors like banana cream pie, chocolate-dipped strawberry and mint chocolate Oreo are a slam dunk. The tropical breeze (pictured on the right) is a favorite (orange sherbet and vanilla ice cream mixed with raspberries and bananas).

By the Numbers

Fun foodie facts found around Park City

300

3,000

Bottles Mountain Town Olive Oil has REFILLED over the last year. Reduce, reuse!

Bottle of Champagne sabered every day of the year at the St. Regis Deer Valley’s Mountain Terrace

French wine labels in Courchevel Bistro’s wine collection

Cowboy Quenchers — the season’s most popular cocktail — served at Red Ledges last summer

Water bottles filled from the PC Yoga Collective fountain since the studio opened

Gelato flavors available daily at Spin Cafe

Gallons of French onion soup served every week at Waldorf Astoria’s Powder Restaurant

Private chefs sent out from Savoury Kitchen to cook for clients in 2022

250,000 5

Hours it takes to run a double batch of house-made noodles at Hana Ramen Bar. That amount produces 300 servings, which the restaurant will go through in about 2 days.

Pounds of beef served the first summer KITA was open in the Pendry Hotel

60,927

Lattes sold at Atticus Coffee & Tea in a year

Pasta dishes on the menu at Buona Vita Ristorante Italiano

St. Louis-style racks of ribs sold daily at Lush’s BBQ

Abode Park City properties with gourmet or chef’s kitchens that you can rent for your vacation

5,000

S’mores from the Stein Collection’s complimentary kits roasted over the outdoor fire pits every season at The Chateaux Deer Valley. The Stein Eriksen Residences follow closely with 4,000.

Cooking classes taught at Mindful Cuisine in 2022

4,715

Overlook Burgers served since Black Rock Mountain Resort and Overlook Restaurant opened in February 2021

10,080

Gallons of milk Park City Creamery used to make their cheeses in 2022

Botanicals used in Alpine Distilling’s Park City Gin

Standard trees reforested since Dishing magazine joined the PrintReleaf Exchange in 2016. This, in turn, has offset the equivalent of 36,435,900 total standard pages of paper consumption.

Petite filets ordered in 2022 at Sterling Steak and Lounge

Gluten-free cinnamon rolls sold in the summer months at Luna’s Kitchen

600

Orders of fish and chips every month at Flanagan’s on Main

Hot dogs that can be cooked at the same time, on Silver Star Ski & Sport’s new roller hot dog machine, The Dogaroo. With the help of the community and a GoFundMe fundraiser, the shop was able to raise $1,000plus to replace the previous machine that had fed so many customers over the years.

Items on Este Pizzeria’s menu that are vegan or can be made vegan. The Caesar salad is the newest addition, with the option of a house-made vegan Caesar dressing.

Niman Ranch dry-aged rib-eye steaks served in 2022 at Edge Steakhouse

100,000

Lobsters that Freshie’s Lobster Co. serves at all locations in a year

5,271

Tacos served at Don Gallo during its first 4 months open

10

Draft beers served on average at the Wasatch Brew Pub every month

1,400

Pieces of nigiri sold weekly at Yuki Yama Sushi

1,000

Gallons of drip coffee brewed monthly at The Bridge Café and Grill

People a single Big Daddy’s Granddaddy Pizza can

Clear

Get Organized offers professional home and office organizing services to Park City and beyond. We work closely with our clients to evaluate, simplify, and implement sustainable organizing solutions. Let us take you from overwhelmed to overjoyed!

One

PHOTO BY JILL WARBURTON

Divinely

DIffe rent

Try something new with one of these surprising options — many of which you can enjoy from the comfort of your home!

Whether you’re celebrating a special occasion or just want to mix up your regular food routine, sometimes you need some new dining inspiration. Look no further than these unique experiences from the creative minds of Park City chefs and caterers. From gourmet camping meals, to outdoor paella classes, to a personalized taco bar, these options open up a whole new world of culinary offerings.

By Jené Drennan

Craft Your Own Cocktails: Sip & Stir

If you’ve ever wanted to dabble in mixology, a custom cocktail class with Sean Palmer of Sip & Stir will start you on the right path. The certified sommelier previously worked in a Michelin-star restaurant in San Francisco and ran the bar program at Park City’s Handle restaurant. He now uses his skills to create custom in-home experiences. Personalized options include intimate wine tasting events, event bartending, pairings for private dinners, specialty cocktail classes and more. Want to master the Manhattan or concoct a seasonal margarita? Palmer and his team will bring everything you

need to make and enjoy great cocktails without leaving the house.

Skip the Barbecue Prep Work: Low Spark Fondue

During the winter, chef Meghan Chopus and her team focus on one main thing: fondue parties. The experience includes traditional cheese and chocolate fondue, with some surprising accompaniments that are perfect for après-ski. Once ski season ends, Chopus goes back to her private chef roots and offers everything from drop-off breakfast burritos to elaborate multicourse dinners. One of her most inventive offerings is the grill kit: a collection of fully prepped proteins. Think tri-tip steak, Sterling Wild Salmon and vegetable skewers that are marinated and ready to go on your barbecue. To accompany the mains, the kit also features savory sides, like Meghan’s “slutty” cauliflower mac and cheese and butternut and kale farro salad.

LOW SPARK FONDUE

Upgrade Your Camping Food: Savoury Kitchen

Planning for a camping trip with a large group can be stressful, which is why the Savoury Kitchen team came up with a menu to simplify your next adventure. All items on the Gourmet Camping Menu are made from scratch using recipes straight from chef Joseph Saladyga’s personal experience. Some meals are vacuum packed for easy boil-inbag prep; dips are packaged in reusable deli containers; and grill items (like burgers, steaks and kebabs) are fully prepped and seasoned, then wrapped for cooler storage. Some of the most popular items include stir fries, pulled pork, buffalo chicken dip, risotto and mac and cheese. The menu items

allow you to essentially unpack and start cooking — resulting in an elevated dining experience you wouldn’t normally enjoy in the great outdoors.

At-Home Omakase: Sushi Venture

Take the special experience of sitting at a sushi bar and leaving your choices up to the chef — then transport that to your own dining room table. That’s what chef Haley Adelman provides with Sushi Venture. Her meticulous attention to detail starts with a focus on sustainably sourcing fish from all over the world and extends to her beautifully composed nigiri and sushi rolls, often topped with delicate details like gold leaf flakes and matcha salt. Adelman loves

the opportunities to introduce uncommon fish and teach guests about the best ways to enjoy them during the curated multicourse meals, which are available for parties of six to 12.

Enjoy a Luxury Dinner at Home: Red Maple Catering

If you’re looking for a sophisticated multicourse dinner under your own roof, consider a private meal with chef Marc Felder, who oversees the Park City outpost of Red Maple Catering. The Swiss-born chef attended the Culinary Institute of America before working for luxury brands including The Ritz-Carlton, Four Seasons and Montage Deer Valley. Felder’s experience shows in his

SAVOURY KITCHEN

SUSHI VENTURE

TAKE IT HOME TONIGHT

There are plenty of great takeout options around Park City, but for some unconventional dinner ideas, try these:

Check out the stocked cases of grab-and-go meals from Luna’s Kitchen and Salt Box

Tina’s Bakery carries a variety of savory empanadas (chorizo picante, ham and cheese, sweet corn) that you can buy fresh or frozen to enjoy after a quick 10 minutes in the oven.

Mountain Meals offers food delivery for its healthy, gluten-free meals, or you can check out its prepared options in person at Mountain Wellness Bar in Heber City. Order at least 24 hours in advance to feed the entire family that classic turkey chili from Deer Valley Café.

Vessel Kitchen offers a quick and easy assortment of ready-made meals, with favorites like falafel and plenty of meat and vegetable sides to choose from.

Seeking Southern barbecue? Wild Ember will hit the spot with all the fixings and sides.

refined menu options and the high level of service he provides. Multicourse menus can be personalized, but you can expect Felder to create polished dishes like elk tartare, wild mushroom risotto fritters, duck confit salad, short rib tortellini or smoked Kobe flat iron steak frites with truffle tater tots. Did you have an unforgettable dish at a restaurant on your last vacation? Chances are Felder can recreate it — and would welcome the challenge to do so.

Learn How to Assemble a Pinterest-Worthy

Charcuterie Board: Selah Boards

It’s easier to turn meat and cheese into a beautiful charcuterie board when you’re guided by Sarah Spealler, who recently turned her hobby into a business to teach

The express take-andbake meals at Deelicious Café are perfect to keep in the freezer — lasagna, enchiladas and potpies to name a few — and the deli case features made-thatday proteins, salads and sides that you can quickly turn into dinner.

others how to make beautifully constructed snack plates. Book a custom workshop with Selah Boards and learn how to create a salami rose, fan a strawberry and arrange ingredients in a thoughtful way that is sure to impress future guests.

Learn How to Make Gyoza: Hill’s Kitchen

Gyoza has long been a mainstay appetizer on Hearth and Hill’s menu, and the team behind the Kimball Junction restaurant (and sister cafe Hill’s Kitchen) are now showing guests how to make the savory dumplings. Bring a group on-site or invite the gyoza masters into your home to learn how to create the Japanese pot stickers (minimum of eight guests). During the one-hour class, you’ll be taught how the filling is made, how

RED MAPLE CATERING

to fold the wrappers and how the sauces are created. Hill’s Kitchen has a few other fun class options: a team salsa-making challenge and a pie workshop using local Utah fruit.

Feast on a Taco Bar: Deelicious Fine Catering and Café

In 2022, chef Deanna Fitchat added cafe owner to her culinary resume when she opened Deelicious Café, a casual eatery that offers made-to-order sandwiches and a rotating deli case of salads and proteins. Although the cafe has become a focal point, Fitchat still has a wide range of private chef offerings, including themed dinners. The most popular one is the Mexican Fiesta, which includes a salsa bar with housemade tortilla chips (the pineapple-mangohabanero salsa is a crowd favorite) and a custom taco bar with filling choices such as barbacoa-style boneless short rib, confit citrus carnitas, Baja grilled fish and charred cauliflower. Desserts are also on theme: mini churros with dipping sauces and Mexican cinnamon-chocolate sugar cookies. Everything is made day-of using whole-food ingredients and no preservatives.

Do an Outdoor Cooking Class: Mindful Cuisine

Have you ever wanted to make paella or learn how to grill ingredients straight from the garden? The hands-on classes with chef Linda Elbert of Mindful Cuisine move outside during the warmer months so that guests can learn with a spectacular panoramic backdrop of the surrounding mountains. This season, Elbert plans to

introduce more vegetable-centric classes that use produce from her garden, her greenhouse and local farmers markets. Sign up for Vedge on Fire, a plant-based grilling class that will highlight seasonal dishes such as grilled stone fruit with yogurt and berries, burnt tomato and plum caprese and

grilled corn salad. Popular year-round classes include Thai, pasta and Spanish tapas, all of which are tweaked to highlight local ingredients more prevalent in the summer.

MINDFUL CUISINE

DEELICIOUS FINE CATERING

HILL’S KITCHEN

In the Kitchen with Big Dipper’s Matthew Safranek

by Colleen Vaughan

ATthe top of Main Street in park City, you’ll find a restaurant that proves there’s no greater culinary duo than soup and a sandwich — Big Dipper. At the helm of this unique kitchen is chef and partner Matthew Safranek. He joined us to discuss his childhood in Europe, creating menus for local mainstays 350 Main and The Spur Bar & Grill, and the beauty of stuffing yakisoba (Japanese fried noodles) in a sandwich.

WHEN DID YOUR PASSION FOR FOOD START?

Early in my childhood. It developed when we moved to Germany because my parents were in the military. My parents took us to as many nice places as possible and just had us enjoy the German culture. We also experienced France, Italy and the Czech Republic.

HOW DID YOU START IN THE CULINARY INDUSTRY?

Honestly, I didn't know what I was going to do with my life when I got out of high school. I started working in kitchens, going to culinary school in Seattle, and just kind of fell in love with it along the way.

WHO HAD AN IMPACT ON YOUR CULINARY JOURNEY?

John Sundstrom, when we worked together at the former Seattle restaurant Earth & Ocean. He was always doing interesting things and exploring new things. His management style had a big impact because he tended to be more easygoing than a traditional back-ofhouse.

photos by Travis Engvall

BIG DIPPER’S BOSOZOKU TOTS

For the Sriracha mayo:

1 cup mayonnaise

1 tablespoon lime juice

3 tablespoons Sriracha sauce

1 teaspoon minced garlic

> Whisk together and allow to sit covered in refrigerator for at least 1 hour or prepare a day in advance.

For the tots:

1 pound tater tots

3 scallions, sliced thinly Wasabi tobiko

Red tobiko

Sriracha mayo

ABC sweet soy sauce

Pickled ginger, chopped

You can find sweet soy sauce at an Asian market or alternatively, you can use eel sauce, yakisoba sauce, or even Bull-Dog Worcestershire sauce from Japan.

> Heat a fryer to 350 F. Fry your tater tots in small batches and be mindful of boil-over. Drain them on paper towels and transfer to

your serving vessel. Drizzle with sriracha mayo and then the sweet soy sauce. Sprinkle with tobiko and scallions and place a small ball of the pickled ginger off to one side.

Air fryer edit: Heat a 10- or 12-quart air fryer to 400 F for 5 minutes. Load air fryer tray with 1 pound of tots and spray with your choice of oil or cooking spray. Cook for 12 minutes. Halfway through cooking, give the tots a mix/toss.

CHEF TIP: The sauce is a simple recipe, but the flavors are really better with a little time.

HOW DID YOU END UP IN PARK CITY?

After Seattle, I worked in New York City and eventually got hired as a hotel chef on Martha’s Vineyard. In 2008, I started working in Park City during the winters so I could snowboard, and I went back and forth ... for eight years. I never wanted to live in Martha’s Vineyard permanently and loved living in the mountains.

WHAT IS YOUR RELATIONSHIP WITH 350 MAIN?

I was initially hired as a line cook at 350 Main while living in both cities. Eventually, I was writing the menu, but someone else would run the kitchen while I was working summers on the Vineyard. Once I accepted the executive chef position, I moved to Park City full time.

WHAT OTHER CHEF MOONLIGHTING HAVE YOU DONE?

I’ve done work for 350 Main’s sister property, The Spur. I also spent a few days cooking on the set of the show Yellowstone when they were filming and producing in Park City. It was fun to work on that project, but we were cooking in 4-degree weather in a trailer with no heat. It was crazy. It was the coldest kitchen I’ve ever been in. They even offered me a full-time job, but I didn’t want to keep moving around. I wanted to stay put and snowboard.

HOW DID THE BIG DIPPER COME TO LIFE?

I had been bouncing around concepts, even writing recipes and menus for a few other concepts. I created a French dip sandwich at The Spur as a special using Thanksgiving leftovers. Fabio Ferreira (a co-owner of 350 Main, The Spur, and Big Dipper) absolutely loves dip sandwiches. And because this new restaurant and bar concept was being built in the former Star Hotel, Cortney Johanson (a co-owner of the properties) came up with the idea to keep the names celestial and star-related. The Star Bar cocktail lounge is upstairs, and the Big Dipper is downstairs, serving a dip sandwich menu — both referencing the historical context of the building.

WHAT IS YOUR PROCESS FOR COMING UP WITH MENU ITEMS?

It, of course, started with the French dip, and then I explored other flavors and cuisines of the world that could fit in the style of a dip sandwich. A banh mi with pho for dipping (the Saigon in Sixty Seconds) was a natural addition to the menu. The Seoul-ed Out was probably the biggest reach. I knew in Japanese cuisine, they do yakisoba pan (which is savory stir-fried noodles stuffed in a hot dog bun). So I thought, why couldn’t that be a similar thing on our menu, with ramen as a dip? It’s kind of a natural fit because it crosses both cultures.

WHAT IS YOUR FAVORITE SANDWICH ON THE MENU?

It varies depending on the season. In the summertime, I love the #11 (Eight Oh Eight, an Italian sandwich with tomato soup). And right now, my favorite is the #5 (A Hunk-a, Hunk-a Bernese Love, a Swiss Alpine-style pork sandwich with mustard-lager jus). It’s an homage to Adolph Imboden, the owner of the now-closed Adolph’s Restaurant.

WHAT DO YOU LOVE MOST ABOUT BEING A CHEF?

Getting paid to make food is certainly not a bad way to live.

WHAT IS YOUR DAY OFF PROGRAM?

On any day off, I’m spending time with my daughter and working on my Volkswagen. When I’m cooking at home, it’s typically steak,

ribs, vegetables, and lately, a lot of rice and beans. In the past, we would eat out at Red Rock [Brewery] a lot because the staff was so great with our daughter.

IS THERE ANYTHING ELSE YOU STILL HOPE TO ACHIEVE IN THE FUTURE?

I think I’m content to let the world pull me where it wants me to go.

WHAT IS ONE THING YOU’RE EMBARRASSED TO ADMIT YOU EAT?

I’m definitely not embarrassed to admit to anything I eat. I eat Spam, American cheese and instant ramen. There’s always a time and place for instant ramen.

BIG DIPPER'S HOT TEJANA: Roasted pork shoulder, jalapeños, avocado, red onion, cotija, cilantro, spicy mayo, cucumber, lime juice, hot Cheetos and chile broth.

Mention this ad and get a free hot dog at the end of your bike rental!

Outside the Kitchen Sundaes, sweets and sweetpeas

An afternoon at Park City Gardens is filled with sugar and fun for all ages.

by Allison Arthur

photos by Carla Boecklin

Some sweets. Some flowers. Some kids to enjoy them. Sound like the perfect afternoon? It was!

Park City Gardens and Garden Cafe set the ideal scene for a summer photo shoot filled with locally made treats from some of the best spots in town. Of course, we couldn’t forget the adults. There was an incredible cheese plate and drinks that paired perfectly with the bright and lively scene. Read on to find out where to find all of these delectable treats next time you are in the mood.

SETTING THE SCENE ON LOCATION

PARK CITY GARDENS AND GARDEN CAFE OFFERED A COLORFUL LOCATION WITH BUILT-IN DÉCOR AND VARIOUS VIGNETTES FOR SETTING DIFFERENT SCENES. THE CAFE SERVED ITALIAN SODAS, AND FLORAL ARRANGEMENTS CAME STRAIGHT FROM THE GARDENS.

ON THE MENU

HILL’S KITCHEN PREPARED A NITROGEN ICE CREAM BAR WITH TOPPINGS, HOUSE-MADE WAFFLE BOWLS AND MORE. IT WAS NOT ONLY FUN TO INDULGE IN THE DECADENT DESSERTS AND BUILD YOUR OWN, IT WAS ALSO ENTERTAINING TO SEE OTHERS’ CREATIONS.

PINK MACARONS WERE HANDMADE BY MINDFUL CUISINE . ADDED BONUS: IF YOU LOVE THEM, OWNER LINDA ELBERT CAN TEACH YOU HOW TO MAKE THEM IN A COOKING CLASS.

PARK CITY CREAMERY PROVIDED AN ELABORATE FRUIT AND CHEESE BOARD, SO ANYONE WANTING SOMETHING SAVORY COULD SNACK AWAY ON LOCALLY MADE AND AWARD-WINNING CHEESES.

EVEN THE GLUTEN-FREE AMONG US COULD BE SATISFIED. LUNA’S KITCHEN CONTRIBUTED GLUTEN-FREE VANILLA CUPCAKES.

BIG DIPPER BROUGHT PINK FEATHER BOA DONUTS AND PEANUT BUTTER COOKIES.

TO SIP

LOCAL COMPANY TSUKI SAKE BROUGHT A SELECTION OF FRUITY SAKES AND COCKTAILS.

Park City Garden Cafe serves sweet drinks. Mindful Cuisine made these beautiful macarons.

Tsuki Sake's White Peach Bellini

3 ounces Harvest Moon (white peach nigori) sake

3 ounces chilled prosecco Basil, for garnish

Pour sake into a Champagne flute and top with prosecco. Stir gently to combine. Garnish with a sprig of fresh basil.

Take the work out of blending peaches for your next bellini and substitute the white peach nigori sake from Tsuki Sake.

Big Dipper brought Pink Feather Boa Donuts and peanut butter cookies. Hill's Kitchen provided a toppings bar for sundaes.

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RESTAURANTS Repaying

Feel good about supporting these philanthropically minded local food businesses.

By Jené Drennan

Illustrations by Drew Bardana

of community in Park City, where there is a dedication among residents and businesses to support those around them. Ongoing generous donations and big fundraising events will always make a huge difference, but some of the lesser-known efforts are having an impact on the community as well.

Such is the case with food donations from Deelicious Café. On a weekly basis, chef Deanna Fitchat brings leftover food from her cafe to Peace House, an organization that helps survivors of domestic violence and sexual assault. “Having a place like Peace House in Park City, where people can turn when they are in a terrible situation, is such a blessing,” Fitchat says. “I just want the people who are going through that time to know that there are so many of us out here who have their back in whatever way we can best help. For me that all comes back to food.”

It also comes back to food for Bill White Farms, a nonprofit that provides produce for the pantry at the Christian Center of Park City. The organization also uses its property to donate dinners for local nonprofits, like the National Ability Center, the Summit Land Conservancy and the Stein Eriksen Foundation, to raise funds.

Many other restaurants and businesses around town share these altruistic motives. Here are a few places that have found inventive ways of giving back to the community.

There's a solid sense

Lucky Ones Coffee

With backgrounds in adaptive recreation, Katie Holyfield and Taylor Matkins share a passion for helping people with disabilities in all facets of life. They both recognized the need for more job opportunities, and in 2018 they opened Lucky Ones Coffee with the mission of empowering people with disabilities and providing long-term, meaningful employment. They now have 17 staff members in Park City and 14 at a newer Kamas location, ranging in age from 15 to the mid-40s.

While working at the National Ability Center, Holyfield found her calling and also discovered that there weren’t many long-term opportunities to learn job skills in a real setting. “That inspired us to create something in our community,” she says. “I think Park City residents care about where they live and the people who live here, and it ended up being a perfect fit.”

This summer, Lucky Ones plans to expand its volunteer opportunities for leading shifts, creating social media content and assisting with day-to-day tasks as they continue to grow. Part of that growth will be to offer baking, cooking and meal prep classes in the Kamas location. “We want to not just help our employees, but create a community space for families in the area and teens and

younger kids who aren’t ready for jobs yet,” Holyfield says.

Hearth and Hill

Brooks Kirchheimer and his team at Leave Room for Dessert Eateries have been heavily involved in the community since first opening Hearth and Hill in 2018. The restaurant group’s latest philanthropic effort is focused on helping families who have endured a long stay at Primary Children’s Hospital in Salt Lake City. Forrest’s Friends — named in honor of a Kirchheimer family friend — will supply one hot meal, three frozen meals, sandwiches, salads and assorted desserts after a hospital stay (email forrestfriends@hearthhill.com). This year, the Hearth and Hill team will also offer weekly English classes for Spanish-speaking associates and continue to work with the Hive Family Collective to offer new mothers a family dinner.

Yuta and The Lodge at Blue Sky

As you drive up to the entrance of The Lodge at Blue Sky, you’re surrounded by a working ranch that is home to the Saving Gracie Equine Healing Foundation, an organization dedicated to rescuing neglected and abused horses. The foundation was started by Blue Sky co-owner Barbara Phillips, who rescued her

first horse from a neglectful ranch in 2013 and went on to create this special sanctuary in Wanship that has rescued more than 20 horses and numerous other animals. As a partner to the foundation, Blue Sky offers opportunities for guests to connect with the animals through yoga and breathwork, trail rides and one-on-one time with horses to learn about their individual rehabilitation programs. Locals and guests of the lodge can also volunteer at Gracie’s Farm on specific days. At Yuta, the resort’s restaurant, there is a cocktail called The Horse Thief that pays homage to and raises money for the rescue program.

Old Town Cellars

The team at Old Town Cellars (OTC) supports nonprofits and causes they are passionate about, particularly ones related to animals, the environment and people in the community. In 2020, OTC did a fundraiser for the Park City Fire District, matching out-of-state shipping rates with a donation as well as donating a portion of local sales. Last year, when employee Zack Meland got in a severe motorcycle accident, OTC rallied to help pay for his medical bills. They created a GoFundMe page that raised over $50,000 and donated $100 from each bottle sale of a limited run of 2020 reserve wine to the cause.

Eat, Drink and Hike for a Cause

100 MILE MEAL

On August 12, join Recycle Utah’s annual banquet that puts the spotlight on local farms. The eighth annual 100 Mile Meal will take place at Red Pine Lodge with a dinner menu highlighting ingredients sourced from farms within a 100-mile radius of Recycle Utah. Tickets go on sale in mid-June for the event, which also includes drinks from Alpine Distilling, live music and more. Proceeds benefit the nonprofit’s operations and programming.

HIKE FOR HUNGER

Among many other things, the Christian Center of Park City provides assistance to people experiencing food insecurity through food pantries and a variety of programs. On September 16, the organization will host the annual Hike for Hunger, an afternoon event that raises awareness about hunger and food insecurity. The afternoon at Canyons Resort Village will be filled with hiking, gondola rides, live music, and a food, beer and wine garden.

DINNERS IN THE GARDEN

Every season, Summit Community Gardens delivers free community-supported agriculture baskets to those who can’t afford organic produce and donates their weekly harvest to the Christian Center food pantry (among other initiatives). Help them continue their efforts by attending a Dinner in the Garden, a series of 30-person meals featuring a rotation of top Park City chefs. Proceeds from the summer events help the gardens continue to fight hunger around the Wasatch Back.

High West Distillery

When High West released the smoky, aptly titled Campfire whiskey — its seasonal spirit — in the fall of 2022, it came with a big announcement. The distillery promised to donate $1 million over the next three years to three different organizations as part of its Protect the West initiative. Given that High West’s home is the

Wasatch Range, the company is hyperaware of environmental risks. They’ve partnered with the Wildland Firefighter Foundation, which helps firefighters and their families; Protect Our Winters, a community dedicated to fighting against climate change; and American Prairie, a nature reserve that is working to connect a vast network of existing public lands for wildlife conservation and public

access. “Our home in the West and everything we love about it is in more and more danger every year,” High West General Manager Daniel Schear said in a statement. “We’re building on our past work with this $1 million commitment to protect the West, and we are excited to work with those who are also passionate about saving this beautiful part of the world we call home.”

LOCAL PRODUCERS

SPOTLIGHT

THESE ENTREPRENEURS TAKE THE PARK CITY FOOD SCENE BY STORM.

BY MERLIN VARADAY PHOTOS BY DEB DEKOFF

JAVA COW: GETTING THE SCOOP

Historic Main Street’s quintessential ice cream, coffee, pastry and gift shop, Java Cow, provides a sensory overload as soon as you walk in the door. Adults can enjoy an espresso drink made with local organic Caffe Ibis beans, and perhaps a cruffin (a sweet croissant made in a muffin tin and filled with Bavarian cream), while kids are usually excited by the extensive list of house-made ice creams and the humorous gifts displayed everywhere — not to mention the giant cow statue.

Owners Ken and Marcie Davis opened Java Cow two decades ago, and were originally shipping ice cream in from Canada. Amid logistical concerns about the safe delivery of their products to high altitude, the Davises thought, “Why not just learn to make ice cream from scratch?” After taking numerous courses in the science of making topquality ice cream, they were ready to get started.

All of Java Cow’s ice creams begin with a dairy base mix from Rosehill Dairy in Morgan, Utah. The mix is 14% to 15% butterfat, which produces a rich, creamy ice cream without too much fat. The ice cream is then added to the

small-batch churner and combined with specific ingredients, such as house-made caramel, cookie chunks and Madagascar vanilla.

The ice cream at Java Cow has the minimum amount of air blended into the mix, which makes for a literally heavier scoop or pint. Lower-air ice creams are also more decadent-tasting and have a more luxurious mouth feel. The staff at Java Cow painstakingly rotates the inventory in the freezer so that each flavor is readily available when it is needed. It is also worth noting that non-dairy ice creams, made with oat milk and coconut milk, are available for those who have dietary preferences.

General Manager Rebecca Williams proudly describes in detail how many made-from-scratch indulgences are produced at Java Cow. There is a bakery below the storefront, she says, and they have recently upgraded to a larger ice cream maker for their premium ice creams, which are stored in a blast freezer set at 36 F below zero. These premium ice creams were recently showcased at the annual National Ice Cream Retailers Association convention in Fort Worth, Texas.

The stars of the show are ice cream makers Charlie Aquirre and Yurida Gaspar. Aquirre has been working with the Java Cow team for 10 years, first as a baker — he is trained in the art of traditional French pastry making — and for the last five years as an ice cream maker. You can see Gaspar’s artistry not only in the ice cream flavors, but also in the impressive

CHARLIE AQUIRRE AND YURIDA GASPAR

cookie decorating and intricate macarons and éclairs.

Other menu items that often excite people include sweet and savory crepes from the crepe station and authentic Belgian Liègestyle waffles with pearl sugar and colorful giant French macarons. (Ask about getting a box of six as a gift for a friend.)

SAMI DEE’S MILKSHAKE

11 OUNCES JAVA COW’S SAMI DEE’S ICE CREAM OR YOUR FAVORITE ICE CREAM (SAMI DEE’S IS VANILLA WITH HEATH BAR, DARK CHOCOLATE CHUNKS AND CARAMEL)

8 OUNCES COLD MILK

1 OUNCE VANILLA SYRUP

CARAMEL AND CHOCOLATE SAUCE FOR DRIZZLING WHIPPED CREAM, FOR GARNISH TOFFEE PIECES, FOR GARNISH

Combine ice cream, milk and vanilla syrup in a blender and blend until smooth. Line a glass with caramel and chocolate drizzles. Add milkshake to drizzled cup and fill to right below the brim. Top with whipped cream, toffee pieces and additional caramel drizzle.

On your way out of the store, be sure to check out the authentic Banksy graffiti-style art on the south side of the premises. This particular work by the street artist was featured in his Academy Award-nominated documentary, Exit Through the Gift Shop, which premiered at the 2010 Sundance Film Festival.

BRICKHOUSE GROWERS: EDIBLE ADORNMENTS

Even the most beautifully plated chefs’ creations need something to kick them up a notch and add that wow factor — something that makes the entrée really impress you as it is set down on the table.

Enter Brickhouse Growers in Orem. The business was founded in 2018 and provides conveniently delivered edible microgreens to local chefs, caterers and home cooks. Locally grown and delivered products mean more consistent quality, longer shelf lives, products that can be made available year-round and, of course, personal relationships between chefs and producers.

Brickhouse Growers owner Michael Braman tells the story of how he began producing microgreens: “I was working at a resort in the valley, and I got really excited about localized urban agriculture and small-scale farming, leading to building more resilient communities. I started growing produce in my backyard for local restaurants. I heard about something called microgreens, and I thought that would be a cool thing to grow in the first year. I

decided to try growing microgreens and field produce all at the same time in the first year. I noticed the demand for my microgreen product far outpaced demand for the greens that I was growing in my backyard. Every single restaurant I stopped into I had chefs asking for my product. It was yes after yes after yes.”

Four years later, Brickhouse Growers products are elevating the dining experience in many of Park City’s finest restaurants and hotels, including Yuki Yama, 350 Main and the Washington School House Hotel. Featured products include amaranth, basil, chervil, corn shoots, pea tendrils, mustard greens and — everyone’s favorite — edible flowers.

Local chefs appreciate the high quality, good communication, ease and convenience of using Brickhouse Growers. Additionally, having a consistent product throughout the four seasons means chefs can offer their diners the same experience year-round.

“Many hotels and restaurants in Park City have their busiest season in the winter. People are coming from all over the world to go skiing, and I hated the idea of only having a spring, summer and fall product offering,” Braman says. “How do we grow all year round? Microgreens just made sense. I could grow indoors and have a very consistent product week in and week out. And the chefs resonated with that. This will be our sixth year and our main target market has been high-end hotels and restaurants, as well as caterers and private chefs. Recently, we have started breaking into the retail market as well:

MICHAEL BRAMAN

our products are hitting the shelves of local grocery stores, such as Harmons, Sprouts, Good Earth and Redmond Farms.”

Freshness is key. There is an extremely limited time frame from when the microgreens are picked from the vine to when they are hand-delivered to the chefs’ kitchens or to retail outlets where they can be purchased by individuals. Locally grown products are a world apart from products that have been shipped across multiple states, which have a very short shelf life because they were picked a long time before. Their shelf life from arrival can be just a few days, whereas the shelf life of microgreens from Brickhouse Growers is anywhere from 10 to 30 days.

“We also grow varieties that may be a little

BRICKHOUSE GROWERS’ QUICK AND EASY AVOCADO TOAST

2 SLICES SOURDOUGH BREAD

3 CHERRY TOMATOES

1 RIPE AVOCADO

BRICKHOUSE GROWERS MICROGREENS

SALT TO TASTE

Cut your cherry tomatoes in half and set aside. Next, in a small bowl, mash your avocado to your liking. Lightly toast your bread. Spread the avocado and strategically place your tomato halves. Top with any variety of Brickhouse microgreens and salt to taste.

more difficult to grow, harvesting after 25 or 30 days rather than just 10. Chefs may get bored with the typical radish and sunflower shoots — they want stuff that pops on the plate and has a unique flavor profile,” says Braman, adding: “We focus on product quality — letting the products grow for a little longer and get a little bit larger (paradoxical for microgreens!), rather than trying to produce as much as possible as quickly as possible. That way, the greens are able to maintain a better shelf life.”

The future of Brickhouse Growers? “As a company, we are best suited to be able to solve some of the problems that chefs and retailers face,” Braman says. “That’s the most rewarding part of the job.”

NEW WEST KNIFEWORKS

Professional chefs and home cooks can agree that a kitchen knife can make or break an entire meal.

Almost 30 years ago, New West KnifeWorks founder Corey Milligan’s mountain dreams began like many others: working as a raft guide in the summers and supplementing his income with restaurant shifts in order to carve out a life in the mountains. “I wanted to find something I could do so I could stay here,” Milligan remembers. “I always loved to cook, so I started messing around to see if I could make a knife. I was using pretty simple tools at first, and it’s constantly been evolving from there.”

For about 15 years, Milligan crafted knives and sold them at art shows all over the U.S. before opening up the first New West KnifeWorks storefront in Jackson Hole. At the time, commercial knives all looked pretty generic, with white or black handles and lacking flair. Milligan’s colorful knife sets stood out.

He now has expanded and has stores in Napa Valley, California, Denver and Park City. The stores are almost like galleries — an intentional decision to showcase the company’s ethos: Knives should be more than just tools.

Aesthetics aside, the edge hold, precision and durability have earned these knives praise from professional chefs around the world. Milligan’s

goal was to create “the finest knives in the world.”

What sets New West knives apart are the materials, both the steel blade and the handle. “It’s like cooking,” Milligan says. “You need good ingredients or the end product isn’t going to cut it.” The company uses a U.S.-made, highperformance crucible particle metallurgy (CPM) steel, which makes a very fine-grained steel with a homogenized structure. Milligan likens it to the water molecules in pure, clean ice compared to grainy snow, like powder. That steel composition results in superior edge hold, stain resistance and toughness. Combined with New West’s precision grinding equipment, it leads to an unimaginably sharp blade. As Milligan says, “It gives you the holy grail of cutting edges.”

The knife making process (all done in Victor, Idaho) is a combination of precision machining and hand finishing. Machinery is used to cut and grind the blade and the roughly shaped handle, then a knifemaker hand-finishes the blade, assembles the knife and puts the finishing touches on each piece. “A knife is an extension of your hand, so the details of the fit and finish are super important,” Milligan explains. New West offers free sharpening for life, so you can mail your knives in or drop them off in a store for free tuneups at any time.

The company has really taken off in the last five years. Milligan says the mountain lifestyle keeps the momentum forward-thinking, always fostering new ideas and promoting improvement. “Moving here and living this lifestyle is pretty unconventional,” says Milligan. “Myself and the people who work for me, we’re unconventional. It’s a gathering place for people willing to be out of the box in life, and when you work with people like that, there aren’t as many boundaries that can hold you back. I think Jackson is full of those awesome people that you don’t find in a normal place, and we’re just going to keep growing.”

COREY MILLIGAN PHOTOS BY JAY NEL-MCINTOSH

COREY MILLIGAN’S SUMMER SWEET BEET SALAD

4 MEDIUM-SIZED BEETS IN ASSORTED COLORS

2 TO 3 GREEN ONIONS

FRESH CHEVRE TO TASTE

3 HANDFULS WATERCRESS OR ARUGULA

1 TO 2 TABLESPOONS BALSAMIC VINEGAR

1 TO 2 TABLESPOONS OLIVE OIL

SALT, TO TASTE

Cut beets into small matchsticks. Chop green onions, and toss everything together. Add salt to taste.

ELEVATE YOUR NEXT EVENT OR MEETING AT PARK CITY PEAKS HOTEL

IMAGINE IT. Picture perfect weddings, group meetings, cocktail and dinner events from 7,000 feet. Memories that will last a lifetime.

Choose from our beautiful indoor and outdoor event spaces.

For inquiries, contact sales@parkcitypeaks.com

Local Taste: Charles O’Brien

The recognizable restaurant worker shares insights into the industry and recommendations for his day-off favorites.

by Megan Rule

photos by Travis Engvall

Walking down M ain S treet in Park City, you’ll pass The Cabin right in the middle of the action. The restaurantbar has an iconic, recognizable “elkcupine” (a porcupine with elk antlers for those who aren’t in the know) on the front awning. Inside you will find someone equally as iconic in this mountain town: Charles O’Brien.

O’Brien has been in Park City for 27 years. His expertise, knowledge of the community and passion for food are evident in everything he does. O’Brien can’t hide his love for The Cabin’s pastrami on rye sandwich, a personal and customer favorite. He says he orders it every chance he gets, and the combination never gets old.

The long-time server prefers the day shift to the later nights. “I’ve been here at The Cabin for two and a half years now,” O’Brien says. “I’ve always been the daytime guy. I don’t mind getting people primed for their night.”

You’re a Utah native. What brought you to Park City, and why did you stay?

I was working in Salt Lake City and heard they needed help with a coffee shop that was formerly where Tupelo is now. It failed miserably after a month and a half, but I just fell in love with Park City.

I remember that first day when I got here, I was walking over to the coffee shop trying to decide if I’d made the right decision. I looked down and a shadow came over me, and when I look up it’s a hot air balloon, and I welled up, thinking this is probably the best decision.

How have you seen Park City change since you’ve been here?

It is definitely a lot bigger than when I started. I do kind of miss the mom-andpop aspect of it, but at the end of the day, we’re still a mountain town. My life is a lot of people’s vacation, and I love that.

I really love all the hotels here, like the Montage, Stein Eriksen and St. Regis. The hotels remind me I’m in a small town, but I can still get a big-city feel when I crave it, which is unique to Park City.

How do you spend a perfect day?

I’m a summertime guy, so I like the

biking and hiking here in the warmer months. I really like the water aspect of the Jordanelle [Reservoir] on one side and being so close to Moab and other national parks.

What’s your favorite thing about living here?

The mountains. I love to wake up and see the mountains. And the people — we have amazing people here. I compare Park City to the island of misfit toys from Rudolph. The eclectic people in Park City remind me of all the characters, and everyone makes it work.

WE ASKED O’BRIEN TO GIVE US FIVE "NOT TO MISS" PARK CITY DISHES. HERE ARE HIS PICKS:

1. MOJO RISING NOODLES AT SHABU

2.

RICE AT SUSHI BLUE (HE RECOMMENDS HAVING IT WITH THEIR BEEF)

I have to ask, and no wrong answers, what are your favorite places to eat in town and why?

Shabu. I love Shabu. Those amazing Mojo Rising Noodles and the Hot Rock [a hot dish with wagyu and ponzu butter] are my favorites.

Over in Prospector, I love Fuego, Sammy’s Bistro, Full House at [Kimball] Junction — oh, I love that place! I occasionally spoil myself at Glitretind at Stein or Burgers & Bourbon at Montage. I also love the chicken piccata at Fuego. Park City has great food, and I love seeing more diversity come in as new places open.

Let’s focus on The Cabin. What’s your favorite drink and favorite dish on the menu?

I’m so simple — so my choice is a Jim Beam with a pickleback shot and a PBR. My favorite food item is the pastrami on rye. It’s so good. What’s the most underrated thing about the Park City food scene?

It’s hard because I get spoiled. I don’t have bad experiences because everything here is so good. I think Sammy’s Bistro is amazing. It’s always the greatest food at any time of day. The chicken and rice bowl is heaven. And the Friendship Pretzel at Boneyard

— it’s a giant pretzel served with cheese and mustard. They call it the Friendship Pretzel because it’s so big the intent is to share it with others, and I love it.

What’s your favorite memory at The Cabin?

The drag queen brunch, a Sunday tradition of our brunch menu with drag entertainment, which started two years ago. When my boss asked about different things to do, I said, “Well, I have one idea.” Everyone quickly fell in love, and now we do it weekly. The diversity is another great thing about Park City because it is so close to a city.

What do you think is missing?

I think we need more breakfast places in Park City. We do an amazing brunch on the weekends at The Cabin, and the Stein’s breakfast buffet is a favorite. I think a cool little secret is the Sheraton over in Prospector. It’s got a simplicity to it, and it’s reasonably priced. I’d love to see a greasy-spoon, old-style diner here to really round out our breakfast options.

Tell me a cool story about a Park City experience that could have only happened here.

During the 2002 Winter Olympics, I was waiting in line to go eat at The Claim Jumper [a now-closed, longtime local favorite steakhouse]. There were fire pits up and down the street for the Games, and a volunteer would tend to each one. The volunteer in front of the restaurant I was going into was the chief of the Navajo Nation, who began telling stories to my friends and me. We’re listening, and he asked if we wanted to learn a traditional dance, so we all danced around a fire pit.

That’s definitely one of my favorite experiences. The whole street just opened up, photographers came running to capture this amazing moment that is truly once in a lifetime and that wouldn’t happen anywhere else.

I love my town, and I love the people within. I’m truly spoiled. It’s an amazing place to be.

FRIED

3. SAVORY CHICKEN AND RICE BOWL AT SAMMY'S BISTRO

4. FRIENDSHIP PRETZEL AT BONEYARD SALOON

5. JAPANESE UDON NOODLE SOUP AT FULL HOUSE ASIAN BISTRO

BONEYARD SALOON

www.brickhousegrowers.com

• Hands-on cooking classes for couples, families and small groups

• Custom virtual classes — connect with friends far and near

• Enjoy a personalized experience — avoid the crowds

• Perfect for vacation activities, date night, newcomers

• Baking classes — bake sweet and savory treats at high altitude

• Book your date on our website today!

www.mindfulcuisine.com

A Cooking and Dining Experience in Park City

Kitchen Views

by Allison Arthur

photos by Dan Campbell

The centerpiece in Caroline and Tony Labbé’s Midway kitchen is a vibrant tile mosaic, highlighting all the colors Caroline gravitates toward — particularly orange. Used as a backsplash to a Thermador stove, the work of art was purchased on a trip to Morocco long before their house was even built.

“Once we figured out that we were

moving from Park City, and I knew I was going to get my dream kitchen, I became obsessed thinking about the centerpiece of this house,” says Caroline. “We went to Morocco and had the backsplash made in Fez. Each piece is hand-chiseled.”

On the same trip, the couple bought complementary rugs to accent the mosaic wall. Then came the hard part:

Travel experts Caroline and Tony Labbé decorated their Midway kitchen with findings from around the world.

waiting for the house to be completed. It was 18 months before the stove arrived, but the couple’s patience paid off. They now have a colorful, clean, open space in which to entertain.

Caroline often takes the lead on dinner, while Tony prepares the drinks. Every detail in the kitchen was planned, down to faucet handles that match the fixtures on the cabinetry. The kitchen has an ice maker, wine and drink fridges, a warming drawer, and a large workspace with open views of the dining and living room areas. Caroline and Tony paid particular attention to the lighting, which includes toe kick and back lighting behind the open shelves.

When Tony's brother saw the large Caesarstone countertop, he joked, "It's not an island, it's a continent!"

Tony likes to use Thai basil

TONY’S LATIN LOVER

3 TO 5 SPRIGS FRESH BASIL

3 OUNCES VODKA

1/2 OUNCE ST. GERMAIN

1/2 OUNCE LEMON JUICE.

> ADD ALL INGREDIENTS TO A SHAKER WITH ICE AND STRAIN INTO A COUPE GLASS.

MANY OF THE ITEMS in the kitchen tell stories of travel—a tulip vase from the Netherlands, glassware from Japan, and linens from Mexico, South Africa and France. The piece of furniture that holds the linens was a wedding gift from Tony’s family in Guatemala.

has induction and gas heating and can go from super high heat to a low simmer.

THE THERMADOR STOVE was worth the 18-month wait. It

CAROLINE’S BOBOTIE

2 SLICES OF BREAD

1 1/2 CUPS MILK

2 TABLESPOONS OLIVE OIL

2 LARGE ONIONS, ROUGHLY CHOPPED

4 TEASPOONS MEDIUM CURRY POWDER

1 TEASPOON DRIED ITALIAN HERBS

1 TEASPOON GROUND CUMIN

1/2 TEASPOON GROUND TURMERIC

2 GARLIC CLOVES, FINELY CHOPPED

1 1/2 POUND GROUND BEEF

1/2 CUP FRUIT CHUTNEY

1 TABLESPOON APRICOT JAM

ZEST AND JUICE OF ONE MEDIUM LEMON, DIVIDED 4 TEASPOONS TOMATO PASTE

SALT AND PEPPER TO TASTE

4 LARGE EGGS

4 BAY LEAVES

> HEAT YOUR OVEN TO 350 F. SOAK THE BREAD IN 1 CUP OF MILK. HEAT THE OLIVE OIL IN A WIDE SKILLET OVER MEDIUM HEAT. ONCE THE OIL IS HOT, ADD THE ONIONS AND COOK UNTIL SOFT.

ADD THE CURRY POWDER, MIXED HERBS, GROUND CUMIN, TURMERIC AND GARLIC, AND STIRRING CONSTANTLY, ALLOW TO COOK FOR 1 TO 2 MINUTES OR UNTIL THE GARLIC IS SOFT.

ADD THE GROUND BEEF AND COOK, STIRRING FREQUENTLY TO BREAK UP ANY BIG CHUNKS, UNTIL BROWNED.

ONCE THE BEEF IS BROWNED, REMOVE THE SKILLET FROM THE HEAT AND STIR IN THE CHUTNEY, APRICOT JAM, ALL THE LEMON ZEST, HALF THE LEMON JUICE, TOMATO PASTE, AND SALT AND PEPPER TO TASTE. MIX WELL, TASTE, AND ADD MORE LEMON JUICE, SALT AND PEPPER AS DESIRED. IT SHOULD BE DELIGHTFULLY ZINGY!

SQUEEZE THE MILK FROM THE BREAD, RESERVING THE MILK FOR LATER, AND SMOOSH AND TEAR THE BREAD INTO SMALL PIECES. MIX THE BREAD INTO THE BEEF MIXTURE AND SPREAD EVENLY IN THE SKILLET. ADD THE RESERVED MILK AND THE REMAINING 1/2 CUP OF MILK. BEAT IN THE EGGS AND SEASON WITH SALT AND PEPPER TO TASTE. POUR THE EGG AND MILK MIXTURE OVER THE MEAT MIXTURE AND DECORATIVELY SCATTER THE BAY LEAVES ON TOP.

BAKE, UNCOVERED, AT 350 F FOR 45 MINUTES, OR UNTIL GOLDEN BROWN.

THE LABBÉS purchased the mosaic tile behind the stove on a trip to Morocco. They got to visit the factory where it was made and pick the colors, which highlight Caroline’s love of orange. “I like orange, green and yellow, and if I can throw in a purple occasionally, I will,” she says.

IN MIDWAY AND HEBER, THE COUPLE FREQUENT:

MIDWAY MERCANTILE HIDDEN PEAK PROVISIONS

GOOCHY GOO BBQ

MOUNTAIN WELLNESS BAR

THE LABBÉS used Get Organized Park City to help them organize the butler’s pantry, which doubles as a bar.

THOUGHTFUL TOUCHES include cold water dispensers — Midway is over a geothermal spring, so the tap water is warm — and lighting that can’t be seen from underneath when you sit down.

WHEN YOU EXPLORE WITH RESPECT AND CARE

Breathtaking natural surroundings and a rich history make Park City a truly special place. That’s why we work so hard to protect it. For generations to come, we want everyone to experience the miles of hiking and mountain-biking trails as well as all the great discoveries along our historic Main Street. So, what can you do to help? Simply park your car and use our free transit system. Take Transit to Trails. Give the Summit Bike Share a spin. These options are convenient, fun and incredibly sustainable. What else can you do? Use refillable water bottles. Recycle. Respect the mountains, other trail users and the wildlife. When you treat Park City like we do, you’re on the right trail. Learn how to visit with care at VisitParkCity.com/sustainability.

You’re on e right trail.

>>> >> >> > > > >>>>> > >>>>>

HOTEL, RESTAURANT, BAR, & CATERED MEETING SPACE

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LUNCH CAFÉ

EVENT CATERING GOURMET TO GO MEALS IN HOME PRIVATE CHEF DINNERS

Fine Catering & Cafe 6440 Business Park Loop Unit Q Park City (435) 731-7911

deeliciousparkcity.com

Behind the Bar with Jenavieve Soto

For almost a decade, the Butcher’s bartender has been welcoming guests with inventive drinks.

by Colleen Vaughan

photos by Travis Engvall

Located at the base of the Town Lift in The Caledonian hotel is the locally owned (and local favorite) steakhouse Butcher’s Chop House & Bar. Their impressive wood-paneled whiskey bar is known equally for its extensive drink list and its inviting staff.

Bar Manager Jenavieve Soto has been serving cocktails and making in-house syrups and shrubs at Butcher’s for nine years and counting. Hear about how this industry mainstay found her way behind the bar, her love for this snowcapped city and her hopes for the future.

HOW DID YOU GET YOUR START IN BARTENDING?

I moved to Park City in 2011 when I was just 22 and started working at Flanagan’s on Main. I started as a hostess and worked through all the front-of-the-house positions. And then I began to bartend and manage there as well. I felt like I excelled in the restaurant space from the start. After I left Flanagan’s, I just had my heart set on Butcher’s, where I’ve now been for nine years.

I’ve also done many other things in town, like managing the bar at Park City Live for three years and helping The Cabin open its new location. But Butcher’s has always been my home base.

WHAT DO YOU LIKE MOST ABOUT BEING A BARTENDER?

I really like the lifestyle that it provides for living in Park City. Being able to do all the great things that we’re spoiled enough to be able to do, like skiing, mountain biking and camping. It’s flexible because of the seasonality, so I enjoy taking time off in the spring and fall. That way, I can get my traveling in. I feel like if I hadn't moved out here, I probably would never have traveled to different countries. It’s such a diverse culture since everybody who works here is from so many different places. It’s inspiring to experience new things and to travel, so that’s probably why I keep sticking with bartending and enjoy it so much.

YOU MAKE ALMOST ALL OF THE COCKTAIL SYRUPS IN HOUSE. CAN YOU TELL ME ABOUT THAT PROCESS?

We believe that using fresh ingredients makes for really nice cocktails. For example, we always make freshly squeezed lime juice in house. And then our house-made simple

syrup is really good. It’s made of lemon rinds, orange, agave, honey, vanilla paste and raw sugar. We use that as the base for most of our cocktails. It makes them taste a little bit more special. And then we have food-processed blueberries that we boil down with apple cider vinegar to make shrubs out of.

ANY FAVORITE LOCAL PRODUCERS?

High West [Distillery] whiskeys are definitely the greatest and easiest way to get a customer involved in a drink. Everybody loves High West, right? And we have an amazing selection at Butcher’s with typically even more options than you'll find around town. We regularly use Alpine Distilling as well.

RECOMMENDATIONS FOR FIRST-TIME VISITORS AT BUTCHER’S?

The lobster nachos are fun and funky, so they pair perfectly with a paloma made with mezcal, sour mix and Aperol.

WHAT DO YOU ENJOY DOING OUTSIDE OF WORK?

My big thing for the last few years is going off the grid in Flaming Gorge [Reservoir]. It’s super quiet and really beautiful. We pitch tents on the beach, and we bring kayaks and paddle boards and the dogs. So we just love getting out on the water up there.

WHAT ARE YOUR DRINKS OF CHOICE?

I love wine. I’m a big fan of chardonnay. I also love making [Moscow] mules, Old-Fashioneds or Manhattans at home.

YOU’VE ALREADY ACCOMPLISHED A LOT IN YOUR CAREER. WHAT ELSE DO YOU HOPE TO ACHIEVE IN THE FUTURE?

I’m loving my life and my job and working in this industry for so long. But I’m definitely trying to create more time for my artistic space. I’d like to start getting back to making jewelry, which I did a lot before I moved here. I would really love to sell my own jewelry and eventually create the space and the time for that. And then I've been educating myself on the stock market and investing and trading stocks.

JENAVIEVE SOTO has been behind the bar at Butcher's for over nine years.

Soto says anythingalmost can be added or substituted for the fruit in this recipe. “One of my favorites is an apple and mint simple syrup, mixed with 1 1/2 ounces of vodka. Pour it over ice in a wine glass and top with sauvignon blanc and soda water.”

BUTCHER’S POW-LOMA

1 ounce egg white(s)

1 1/4 ounces Bozal Ensemble mezcal

1/2 ounce Aperol

3/4 ounce fresh grapefruit juice

1/2 ounce fresh lime juice

1/2 ounce simple syrup*

Dehydrated orange wheel, for serving

> Add egg white(s) to shaker and dry shake for 30 seconds without ice to create froth. Add ice and remaining ingredients to shaker and shake again until well chilled. Strain into a coupe or rocks glass. Garnish with a dehydrated orange wheel.

*BUTCHER’S SIMPLE SYRUP

Peel from 1 orange

Peel from 1 lemon

12 cups water

6 cups raw sugar

6 cups agave

1 ounce vanilla paste

1 ounce honey

> Puree the orange and lemon rinds, then add with the rest of the ingredients to a pot over mediumhigh heat, and heat until the mixture has boiled for a couple of minutes. Turn down the heat and let simmer for 15 minutes. Strain mixture.

It was

-15 degrees in January when I decided it was time to defrost for a few days. While I love winter and all that comes with the cold and snow, sometimes a quick trip to the desert is a muchneeded break from the chill.

Fortunately, Park City is close enough to Palm Springs, California, to plan an uncomplicated, two-tothree-day getaway. Even better, the area offers food, fun and a natural hot springs resort that is perfect for a midseason reset.

WILL TRAVEL FOR FOOD

Palm

A quick trip to the desert offers a hot springs retreat.

by Allison Arthur

Dates are a staple crop in the area, so make sure you try the sticky toffee date cake one night for dessert.

Nestled on a 77-acre property just 20 minutes away from downtown Palm Springs, you will find Two Bunch Palms

This desert oasis has it all: hot springs, healing, spa treatments, California cuisine and a quiet retreat to restore yourself from the inside out.

Wake up to a gentle yoga class in a domeshaped space on the serene property. There are wellness-focused classes throughout the day if you can tear yourself away from one of the many secluded soaking spots around the resort.

You can stroll the expansive desert property between curated spa treatments, but whatever you do, work up an appetite. The resort’s main restaurant offers fresh, farm-to-table cuisine for breakfast, lunch and dinner. During the day, you can start out light, with fresh-pressed juices and date shakes, and there are plenty of satisfying vegan, vegetarian and more mainstream dishes as well. The crispy scallion pancake was so good I enjoyed it both mornings. Think paratha topped with fresh greens and a garlic-chile oil.

TWO BUNCH PALMS

At lunch, the mezze platter loaded with local veggies offers a beautiful array of snacks. You can enjoy it by the pool or overlooking the neighboring mountains. A separate dinner menu at night invites you to an inventive experience with a strong seasonal, Southern California flair. Plenty of options ensure that you never need to leave this quietly luxurious spot, but after a few days of relaxing at the spa, a night out on the town may be in order before you head back to the mountains. We ventured downtown to stay at The Colony Palms Hotel and Bungalows. The plan was to shop on the nearby downtown strip and walk around, but the colorful pool cabanas and welcome drinks were so inviting that it was hard to move once we got there. Poolside service with seasonal cocktails was a bigger draw, but the hotel is just a block from the area’s main action, so you can also borrow one of The Colony’s bikes to cruise around the neighborhood. Don’t miss out on breakfast. Standout classics from the hotel’s spread, like avocado toast and shakshouka, will give your day a good start.

THE COLONY PALMS HOTEL AND BUNGALOWS

THOMAS HILL ORGANICS BERGSTRÖM

AREA ACTIVITIES:

EASY EXCURSIONS IN PALM SPRINGS INCLUDE ACCESSIBLE HIKES IN ALMOST EVERY DIRECTION. IF YOU ARE REALLY AMBITIOUS, HIKE MORE THAN 8,000 FEET AND 9.4 MILES UP TO THE TOP OF THE PALM SPRINGS AERIAL TRAMWAY. ALTERNATIVELY, PICK UP PICKLEBALL AT ONE OF THE PUBLIC COURTS WHERE REGULAR GAMES ARE WELL ORGANIZED.

TRYING A CLASS AT ENCORE FITNESS IS ALSO HIGHLY RECOMMENDED. THE PILATES LITERALLY LEFT US SHAKING, AND THE STUDIO WAS AN EASY WALK FROM THE COLONY.

DINE:

ROOSTER AND THE PIG — HIP VIETNAMESE CUISINE

FARM — FARM-TO-TABLE FRENCH

TAC/QUILA — JALISCO-STYLE MEXICAN WITH SPECIALTY TEQUILA (GET THE FLIGHT OF MARGARITAS) AND TACOS

SANDFISH SUSHI AND WHISKEY — TRY THE OMAKASE COCKTAIL ALONG WITH A FEW ROLLS

KOFFI — IT MIGHT SOUND BASIC, BUT I HAD THE BEST MUFFIN OF MY LIFE HERE (PINEAPPLE AND COCONUT, WHICH TASTED JUST LIKE A GOOD PIECE OF CAKE)

TWO BUNCH PALMS

TWO BUNCH PALMS

TWO BUNCH PALMS’ HUMMUS

2 CANS GARBANZO BEANS, DRAINED AND RINSED

3 TABLESPOONS TAHINI PASTE

2 LEMONS, JUICED

1 CUP HARISSA (MORE OR LESS, DEPENDING ON DESIRED SPICE LEVEL)

4 GARLIC CLOVES, GRATED

2 TABLESPOONS KOSHER SALT

1 CUP ICE WATER (MORE OR LESS, DEPENDING ON CONSISTENCY)

> In a food processor, blend all ingredients except the ice water. With the motor running slowly, add the ice water until the hummus is smooth. You may add more ice water if the mix is still too thick.

TWO BUNCH PALMS’ SCALLION PANCAKES

FOR THE DOUGH:

8 CUPS FLOUR

1 1/2 CUPS WATER

1 TABLESPOON SUGAR

1 TEASPOON SALT

> Add all ingredients to a bowl and slowly mix by hand until fully combined. The dough will need to be continuously folded into itself until you create a nice ball. Sprinkle some flour on top of the dough so it doesn’t begin to oxidize. Plastic-wrap the bowl and set aside.

FOR THE ROUX:

2/3 CUP BUTTER

2/3 CUP FLOUR

> Add the butter to a saucepan over medium heat, then add in the flour once the butter is melted. Slowly mix in with a whisk until all lumps are out. You want the roux to begin to change color from white to a blondish tint.

FOR THE PANCAKES:

3 CUPS SCALLIONS, FINELY CHOPPED

of the dough as flat as you can into a rectangular shape. Brush the roux mixture onto the flattened dough, making sure it is spread evenly. Then evenly distribute the scallions. Grab the end of the dough and roll it into a tube form. Once you have the tube shape, roll it once more by hand and create a spiral or cinnamon shape. Once all the spiral shape rolls are created, flatten out the dough into a nice round shape similar to the size of a pancake. Layer them on a plate but ensure that there is parchment paper and a little flour to prevent sticking.

> Cut the dough into 8 pieces and roll into small balls. Place them on a sheet tray and cover with plastic wrap. Using a rolling pin, roll out each piece

BERGSTRÖM

On a flat top or in a large frying pan or cast-iron skillet, add 1 tablespoon of oil and let it get hot. Place each pancake in the pan and cook until it is golden brown on both sides.

DISHING RESTAURANT LISTINGS

350 MAIN Modern American cuisine and award-winning spirits

This 27-year-old family-run restaurant is the place to go for fine dining in an upscale yet hip setting. Notice the tin-pressed ceiling in the historical building that once housed a department store as you take a front-row seat to the action on Main Street. Start with a signature cocktail or a bottle from the Wine Spectator-awarded list. A diverse menu of traditionally prepared, classic and playful cuisine is now crafted for family dining and sharing plates. Menu items reflect the flavors of alpine regions such as garden, valley and fjord. The Utah red trout entrée is a local favorite, but there is something for everyone on the menu, including gluten-free options.

MENU SAMPLING

350’S CLASSIC TUNA TARTARE WITH WASABI CREAM AND AVOCADO: SESAME DRESSING, PINEAPPLE SOY SAUCE, NORI CHIPS, ASIAN SLAW CHARRED BULGOGI-MARINATED SPANISH OCTOPUS: SNAP PEA AND KIMCHI SALAD, SRIRACHA AIOLI, GARLIC OIL

CRISPY CAULIFLOWER WITH PRESERVED LEMON: HARISSA, PINE NUT HUMMUS

HERITAGE BERKSHIRE FARMS CRISPY PORK BELLY CONFIT: WARM SPICES, THYME, APPLE BUTTER, STONEGROUND MUSTARD GASTRIQUE

STONEGROUND MUSTARD GLAZED CEDAR PLANK SCOTTISH SALMON: HOUSE-MADE GNOCCHI, BACON, LEEKS, SAUERKRAUT, HERB PEA PUREE

12-OUNCE PRIME NEW YORK STRIP WITH HOUSE-CUT GARLIC-PARMESAN FRIES: WORCESTERSHIRE, CHIMICHURRI, MIXED GREENS, SHAVED RED ONION

710 BODEGA ON MAIN

Modern-style tapas bar

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

435.649.6979 | 710bodegaparkcity.com

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

MENU SAMPLING

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

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

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

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

PATATAS BRAVAS: FRIED POTATOES WITH SPICY ROMESCO SAUCE, AIOLI

ANNEX BURGER

The family-friendly side of No Name Saloon

Open daily for lunch and dinner | 449 Main St. 435.649.6667 | annexburger.com

All of the things you love about the popular destination No Name Saloon are available next door at Annex Burger, the family-friendly side of the establishment for adults and kids of all ages. The offerings include not only the full bar menu and daily specials from next door but also the world-famous No Name Saloon buffalo burgers, and additional selections for the kiddos. The menu offers parents cold beer, wine and cocktails, and it has mocktails for those who want a tasty beverage without the alcohol. We like the added touch of the Etch A Sketches provided as entertainment for families, as well as the welcoming and comfortable environment in this Main Street staple. Visit the website for information on private parties.

MENU SAMPLING

KIDS’ SELECTIONS: QUESADILLA, BUFFALO SLIDERS, GRILLED CHEESE, FRUIT N’ VEGGIES AND MAC N’ CHEESE

BUFFALO CHICKEN WINGS: BBQ, TRADITIONAL OR HOT, SWEET CHILE, CELERY, CARROTS, BLUE CHEESE DRESSING

BOURBON STEAK CHILI: SOURDOUGH BREAD BOWL, CHEESE, ONIONS, SOUR CREAM, HOUSE CHIPS AND SALSA

NO NAME BUFFALO BURGER: HALF-POUND BUFFALO PATTY, GRILLED POTATO BUN, CREAM CHEESE, JALAPEÑOS, CHIPOTLE AIOLI

TURKEY BURGER: BLEND OF FREE-RANGE TURKEY AND CILANTRO SERVED UP WITH CHEESE, TOMATOES, LETTUCE, FRESH CILANTRO AND MAYO

PORK CARNITAS TACOS: LETTUCE, PICO DE GALLO, SHREDDED CHEESE AND SALSA, SERVED ON FLOUR TORTILLAS

ATTICUS

A community-minded coffee shop, teahouse and cafe

Open daily 7 a.m. to 5 p.m. | 738 Main St. atticustea.com

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 your hot drinks of choice. An extensive tea menu may have coffee enthusiasts defecting, especially with the selection of chai and tea lattes. But don’t worry, the selection of espresso drinks — which includes the delicious Mexican Mocha — will give you a chance to branch out from an average cup of joe if you so choose. The locally owned and operated store offers free parking right out front if you need to grab and go. But if time allows, don’t miss browsing the quirky gifts, books, cards and more. Atticus has been a local staple for over 10 years and offers an affordable breakfast served until 2 p.m. daily, as well as loose-leaf tea and coffee if you need to stock your at-home supply.

MENU SAMPLING

PLANT-BASED SAUSAGE BREAKFAST BAGEL: BAGEL, CHEDDAR, PLANT-BASED SAUSAGE AND EGGS

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

GLUTEN-FREE RASPBERRY SHORTBREAD BAR: MADE BY LOCAL BAKERY TOUGH COOKIE BAKING CO.

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: THE CAFE’S MOST POPULAR TEA LATTE WITH BLACK CINNAMON-SPICED TEA

BANGKOK THAI ON MAIN

Authentic Thai food for more than 27 years

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

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 the handcrafted cocktails and sample a new wine from their extensive list. With plenty of vegetarian and gluten-free options on the dinner menu, and the ability to adjust the heat from as mild to as spicy as you like, they make sure everyone will find something they love here. The only problem will be narrowing down what to order. Standard favorites like pad thai and curries are found alongside more adventurous versions dressed up with lychee and duck. Save room for the homemade sweet coconut sticky rice with mango. Takeout, dine-in and delivery are all available.

MENU SAMPLING

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

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

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

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

SWEET AND SOUR JUMBO PRAWNS: STIR-FRIED JUMBO PRAWNS, PINEAPPLE, ONIONS, BELL PEPPER AND GREEN ONION WITH FULL-FLAVORED

THAI SWEET AND SOUR SAUCE, SERVED WITH JASMINE RICE

BIG DIPPER

Modern and internationally inspired French dip sandwiches

Open 11 a.m. to 9 p.m. daily | 227 Main St.

435.513.7100 | bigdipperpc.com

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

MENU SAMPLING

GLUTEN-FREE AND BUNLESS: VIETNAMESE RICE NOODLES, SLOW-ROASTED PORK SHOULDER, FRAGRANT HERBS, PICKLED CARROT AND DAIKON, CUCUMBER, BABY GREENS, JALAPEÑO, BEAN SPROUTS, NUOC CHAM VINAIGRETTE, SCALLIONS

HOT TEJANA: ROASTED PORK SHOULDER, JALAPEÑOS, AVOCADO, RED ONION, COTIJA, CILANTRO, SPICY MAYO, CUCUMBER, LIME JUICE, HOT CHEETOS,

CHILE BROTH

KARLEEN’S UPTOWN TURKEY GRILLED CHEESE: ROASTED TURKEY BREAST, WHITE CHEDDAR, GRUYÈRE, GARLIC-HERB GOAT CHEESE, BACON, ARUGULA AND FRESH TOMATO ON SOURDOUGH AND TOMATO SOUP

BUONA VITA RISTORANTE ITALIANO

Family-owned and serving authentic Italian cuisine

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

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 gluten-free options. A broad wine list accompanies this homestyle cuisine, and with friendly service, you’ll leave feeling like part of the family.

MENU SAMPLING

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

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

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

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

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

BUTCHER’S CHOP HOUSE & BAR

Steaks, chops, seafood and a specialty cocktail and wine program

Open daily, see website for seasonal hours | 751 Main St. 435.647.0040 | butcherschophouse.com

With quality steaks and great ambience, Butcher’s Chop House has something for everyone in their warm, classic steakhouse setting. In addition to steaks, the family-friendly restaurant features chops, seafood, salads, pasta and a kids’ menu. All items on the Butcher’s block include a choice of two sides. Try the prime rib, a local favorite. The beautifully finished cherry wood bar boasts one of the finest wine lists and liquor displays in Utah. Also, watch all of your favorite sporting events on the TVs available in the bar. Or, if you prefer, be sure to dine outside and enjoy Butcher’s patio seating located next to the Town Lift, with great views of the mountain. Reservations available via Resy.com. For private events, visit the website.

MENU SAMPLING

BEET SALAD: MIXED GREENS, ROASTED RED AND YELLOW BEETS, RED ONION, HERB GOAT CHEESE, PINE NUTS, TARRAGON VINAIGRETTE

CLASSIC SHRIMP COCKTAIL: BLONDE ALE STEAMED SHRIMP, HORSERADISH, HOUSE-MADE COCKTAIL SAUCE

STEAKS AND CHOPS: PRIME RIB, FILET MIGNON, PORK CHOP, NEW YORK STRIP, LAMB CHOPS AND MORE

CHICKEN-FRIED CHICKEN: CHICKEN BREAST PAILLARD, DOUBLE-DIPPED AND FRIED CRISP, MASHED POTATOES, COUNTRY GRAVY, BROCCOLI

SMOKEY & THE BOURBON COCKTAIL: WOODFORD RESERVE BOURBON, MEZCAL, ALLSPICE DRAM, HOUSE BLEND SIMPLE SYRUP, ANGOSTURA

BITTERS, LEMON SWATH

THE CABIN

Retro hunting cabin-inspired bar and entertainment venue

Breakfast, lunch, dinner daily, brunch Sat. and Sun. | 427 Main St. 435.565.2337 | thecabinparkcity.com

Settle in for great food, good beer, and even better vibes at The Cabin: a cozy, welcoming dining and drinking establishment adorned with lodge-style decor, live music and a prickly mascot named Al the Elkupine. Home of the famous Elkupies (aka flatbreads), The Cabin boasts a lunch and dinner menu that are rounded out with shareable small plates and elevated bar food, like General Jun’s chicken, pesto ziti and the Hangover burger. Breakfast is served anytime and includes some of the best items on the menu, like the breakfast burrito and the not-so-basic brunch, with your choice of two eggs your way, breakfast potatoes and sourdough toast. Vegan and vegetarian options are available. The Cabin opens on Saturday and Sunday at 11a.m. for brunch.

MENU SAMPLING

GENERAL JUN’S CHICKEN: FRIED CHICKEN BITES, BELL PEPPERS, WATER CHESTNUTS, ONIONS, SPICY ORANGE SAUCE, WHITE RICE

PESTO ZITI: BASIL PESTO, CREAM, CHERRY TOMATOES, PARMESAN, FRIED GARLIC CHIPS, GARLIC BUTTER TOAST

THE HANGOVER: HOUSE-SPICED PATTY, FRIED EGG, BACON, PASTRAMI, CARAMELIZED ONION, JALAPEÑOS, CHEDDAR CHEESE, PEPPER JACK

CHEESE, BRIOCHE BUN

THE PAT: MARINARA, MOZZARELLA PARMESAN PROSCIUTTO, ARUGULA, ROASTED TOMATO, BALSAMIC DRIZZLE, ARTISAN FLATBREAD

CHOCOLATE CARROT CAKE: FUDGE, CREAM, LAYERED CAKE, WHIPPED CREAM, MIXED BERRIES

COURCHEVEL BISTRO

The flavors of France, the charm of Main Street

Open to the public Wed.–Sun. 5 to 9 p.m. | 201 Heber Ave.

435.572.4398 | courchevelbistro.com

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. Diners are raving, and so is CNN Travel, which named Courchevel one of the 20 “world’s best new restaurants for 2020.” Courchevel is open to the public but also features a members-only lounge and patio downstairs reserved for Talisker Club members. Stop in to savor Park City life at Courchevel Bistro.

MENU SAMPLING

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

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

ONION TART: APPLE SALAD, ROCKHILL GRUYÈRE

BEEF TARTARE: EGG YOLK, CORNICHONS, CROSTINI

SLOW-ROASTED DUCK BREAST: POTATO DAUPHINOIS, CHERRY GASTRIQUE, ENDIVE

RAVIOLI ROYAN: HERB AND CHEESE RAVIOLI, ARUGULA PESTO, TOMATO CONFIT, BEURRE BLANC

DON GALLO

Mexico City-style authentic Mexican cuisine

Open daily for lunch and dinner | 412 Main St.

435.602.1179 | dongallopc.com

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 and portobello. 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 FLOUR TORTILLA

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

FLANAGAN’S ON MAIN

Irish pub and restaurant

Open seven days a week, dine in, online ordering and takeout | 438 Main St. 435.649.8600 | flanagansonmain.com

This classic Irish pub is rich with history adorning its decorated walls and used in its old-school Irish recipes. You will find all the favorites, like bangers and mash, corned beef and cabbage, fish and chips, Irish beef stew and, of course, boxty (filled with either whiskey chicken or corned beef). There are also plenty of gluten-free options available. The historical building houses this perfect feel-good spot on Main Street, designed to please the entire family as well as late-night partygoers in the downstairs pub. There is plenty of space to host large group special events and also a variety of activities, including darts, shuffleboard, TVs to watch your game and outdoor patio seating. Don’t miss locals’ specials and trivia night on Thursday, live music or a DJ on Friday night and karaoke on Saturday night.

MENU SAMPLING

SHEPHERD’S PIE: SAVORY GROUND BEEF AND LAMB SIMMERED WITH CARROTS, PEAS, AND ONIONS IN BEEF BROTH GRAVY TOPPED WITH CHEDDAR MASHERS AND A SIDE OF STEAMED VEGGIES

BLACKENED AHI CROSTINI SLIDERS: FOUR SLIDERS WITH CILANTRO PEPITA, PICO DE GALLO, AVOCADO, SRIRACHA, SERVED ON SLICED CIABATTA

FLANAGAN’S CHINESE CHICKEN SALAD: ANGEL HAIR PASTA WITH GRILLED CHICKEN, RED AND GREEN PEPPERS, RED ONIONS, SHREDDED CARROTS, TOSSED WITH FLAVORFUL TOASTED SESAME DRESSING

CLASSIC REUBEN: THINLY SLICED CORNED BEEF, SAUERKRAUT, SWISS CHEESE AND THOUSAND ISLAND ON TOASTED RYE BREAD

Community-minded cafe serving Australian-style breakfast and brunch Open

At Harvest, they believe in three simple things — food, coffee and people. Championing real, honest food that is free from processing and fuss, Harvest’s menu features ingredients from local farmers and small-scale producers, working with what is in season and at its absolute best. Everything is made from scratch with plenty of options to accommodate the many varied dietary lifestyles that abound today. There are many gluten-free options, like the Salmon Wellness Bowl, a satisfying blend of quinoa, miso-glazed salmon and edamame, or a Vietnamese-style banh mi salad. Don’t miss the Chicken Laksa Soup, a local favorite. They proudly serve Aussie-owned, locally roasted Idle Hands Coffee, and you can rest assured it is good. Yet it’s the people that make Harvest special; real food, good food, doesn’t exist without community, and they couldn’t be prouder of the like-minded community they have created. Available for dine-in or takeout.

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

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

TOASTED PALEO BANANA BREAD: WITH CARAMELIZED BANANA AND HONEYED RICOTTA

JAVA COW

Fun and delicious destination cafe, bakery and creamery

Open daily at 8 a.m. | 402 Main St.

435.647.7711 | javacowparkcity.com

This landmark on historical Main Street has been a mainstay for the whole family for almost 20 years. Everything at this eclectic bakery is made daily in-house. From breakfast and lunch to snacks and dessert, you will find all-day fare like pastries, smoothies, bowls, chili and, of course, the ice cream the shop is famous for. A grab-and-go case has tons of convenient options if you want takeout, including house-made salads, wraps and parfaits. People with dietary restrictions also have plenty of options, like gluten-free pastries as well as vegan smoothies, açaí bowls and vegan chili as well. The selections of made-to-order crepes and waffles are served all day and hard to beat! Details like dairy from a local creamery and all-natural ingredients make every detail at this beloved spot even more special. And New Yorkers missing their bagels will find imported ones on the menu!

MENU SAMPLING

YUR BACON ME CRAZY CREPE: APPLEWOOD-SMOKED BACON, FRESH CRACKED EGGS, BRUSCHETTA, MOZZARELLA AND SPINACH

THE FAVORITE WAFFLE: LIÈGE-STYLE WAFFLE WITH SUGAR PEARLS, BISCOFF COOKIE BUTTER, STRAWBERRIES AND HOUSE-MADE WHIPPED CREAM

NYC BAGEL BREAKFAST SANDWICH: EGG, APPLEWOOD-SMOKED BACON AND CHEDDAR

VEGAN CHILI: A CLASSIC RED BEAN CHILI WITH BEYOND MEAT, SERVED WITH CRACKERS OR A SLICE OF VEGAN CORNBREAD

HAM & JARLSBERG CROISSANT: BLACK FOREST HAM AND JARLSBERG CHEESE BAKED INTO A HOUSE-MADE CROISSANT

KALE SALAD: KALE, CABBAGE, BRUSSELS SPROUTS AND SEED BLEND SERVED WITH CREAMY POPPYSEED DRESSING IN GRAB-AND-GO CASE

KANEO

Mediterranean with a modern flair

Lunch and dinner daily, Sat. and Sun. brunch | 508 Main St. 435.200.8355 | kaneoonmain.com

Featuring Mediterranean-inspired cuisine for brunch, lunch and dinner, Kaneo celebrates the roots of its namesake region in North Macedonia. Located in a modern Main Street building, Kaneo offers a warm yet sophisticated atmosphere to enjoy a handcrafted cocktail, glass of wine or local beer. The restaurant features multiple expansive dining rooms, a bar and lounge and an outdoor deck for alfresco dining. The culinary team, led by chef Michael Josh Hart, 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

CHILEAN SEA BASS: HOUSE BLEND OF SPICES, SERVED ON MEDITERRANEAN-STYLE COUSCOUS AND TOPPED WITH A LIGHT LEMON HERB SOBISE

GRILLED OCTOPUS: WITH A RASPBERRY CHILE AIOLI SERVED WITH ARUGULA CRANBERRY MINT CHUTNEY

NEW ZEALAND RED SNAPPER: COASTAL MEDITERRANEAN SPICES, SERVED WHOLE WITH OLIVES, MIXED VEGGIES AND HERBAL CITRUS SAUCE

LAMB GYRO: LAMB WITH EASTERN MEDITERRANEAN SPICES, HOMEMADE HUMMUS AND TZATZIKI, FETA, TOMATO AND ONION IN A BALSAMIC GLAZE

LAMB CHOPS: GRILLED IN A HOUSE BLEND OF SPICES, SERVED ON A BED OF FARRO RISOTTO MIXED WITH KALAMATA OLIVES, CAPERS, PIMENTO

PEPPERS, GARBANZO BEANS AND WILD MUSHROOMS

THE NELSON COTTAGE

Elevated dining in a beautifully renovated historical cottage

Open for prix fixe dinners Wed.–Sun. evenings | 651 Park Ave. 435.649.8300 | highwest.com

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

MENU SAMPLING

MILK ROLLS: LOCAL BUTTER, WHISKEY SMOKED SEA SALT

OYSTER: FERMENTED PINEAPPLE, PIMENT D’ESPELLETE

OSETRA CAVIAR: SUNCHOKE VELOUTÉ

CRISPY DUCK: LEMONGRASS CARAMEL, BOK CHOY

ROCKY MT. ELK “ALA CARBON”: OREGON BLACK TRUFFLE, ANSON MILLS GRITS, SAUCE BIRRIA

SPRUCE CANELÉS: LOCAL GOATS MILK CAJETA, BURNT ORANGE GELATO

NO NAME SALOON & GRILL

No Name Saloon is home of the world-famous buffalo burger. This Park City institution is centrally located on historic Main Street, where you can enjoy five dining areas, including the main bar, mezzanine, loft and both a year-round heated patio and a balcony. With 17 TVs for all your favorite sports and endless vintage décor that all has a story, there’s plenty to keep you busy until your turn comes up on the regulation shuffleboard table. After adventuring in the surrounding mountains, belly on up for some wings, cold beers and the best dang buffalo burger around. Stop in for lunch, dinner and a lively late-night scene. Eating and drinking every day, must be 21+. For family-friendly dining on Main Street, check out the Annex Burger listing. Visit the website for information on private parties.

MENU SAMPLING

SALOON BURGER: A “BURGERLICIOUS, NINE-NAPKIN,” HALF-POUND MONSTER SERVED WITH GRILLED ONIONS, CHEESE, TOMATOES, SHREDDED LETTUCE AND MAYO

FISH N’ CHIPS: BEER-BATTERED FILET OF ATLANTIC COD, SERVED WITH FRENCH FRIES AND HOUSE-MADE BUFFALO CHIPS

BBQ PORK SANDWICH: SMOKED PORK, CRISP BACON, HOUSE-MADE CIDER SLAW, CHOICE OF BBQ SAUCE, SERVED ON A FRESH POTATO BUN

LOADED TATER TOTS: TATER TOTS TOPPED WITH BACON BITS, MELTED CHEDDAR, SOUR CREAM, JALAPEÑOS AND CHOPPED PARSLEY

SALMON SALAD: MIXED GREENS, TOMATOES, ORANGES, FETA, RASPBERRY VINAIGRETTE

RED BANJO PIZZA

Established in 1962, Park City’s comfort pizza joint

Open daily at 11:30 a.m. | 322 Main St.

435.649.9901 | redbanjoparkcity.com

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

MENU SAMPLING

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

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

RAVIOLI: SERVED WITH HOMEMADE CHUNKY VEGETABLE MARINARA AND GARLIC BREAD

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

ONTARIO PIZZA: GRILLED CHICKEN, FRESH GARLIC AND ARTICHOKES

SHABU

Free-style Asian cuisine

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

For reservations call 435.645.7253 | Full menu at shabuparkcity.com

Trained by Japanese master Nobu Matsuhisa, Shabu’s chef/co-owner Bob Valaika brings Asian fusion cuisine to Main Street. Every dish is crafted with incredible skill and precision, and each bite is bursting with flavor. Start your Shabu experience with a curated sake from the most extensive list in Utah. The Blistered Green Beans and Firecracker Shrimp are two signature dishes that cannot be missed. Shabu’s sushi is outstanding and artfully created, and there are also many options if you’re craving something warm and hearty. Try the miso-glazed cod, a gorgeous, flaky fish with a delicious miso sauce served with wok-seared vegetables. Shabu opened in 2004 and is owned by brothers Bob and Kevin Valaika, who love playing in Park City’s mountains almost as much as they love wowing their guests. For reservations and curbside pickup, call 435.645.7253. For delivery, call Mountain Express Delivery at 435.649.6368.

MENU SAMPLING

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

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

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

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

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

THE SPUR BAR & GRILL

Upscale pub food and live music in a comfortable setting

Open 11–1 a.m. daily | 352 Main St.

435.615.1618 | thespurbarandgrill.com

Now being 21 years old and legal, The Spur Bar & Grill is officially the go-to spot for nightly 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, 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

WASATCH BREW PUB

Celebrating 35 years of local craft beer

See website for current hours | 250 Main St. 435.649.0900 | saltlakebrewingco.com/wasatch

Unwind and relax at the top of Main Street in Park City at this iconic brewpub. A local favorite for over 35 years, Wasatch was Park City’s first brewery and continues to keep locals and visitors coming back for its award-winning beers and a menu with options to please every taste. Think timeless pub favorites like burgers, beer-battered fish and chips, and mac and cheese, alongside more eclectic fare, such as Hefeweizen flash-fried calamari and the superfood beet salad. While the beer selection there is unrivaled, the pub also boasts a full wine and liquor menu. Wasatch is also the perfect location for private parties and events, with spaces to suit every need. Don’t miss the weekend brunch, served on Saturdays and Sundays, featuring favorites such as country-fried steak and eggs, huevos rancheros and Brigham’s Brew French Toast, along with $4.00 Midday Mimosas, Midday Marys and Nooners.

MENU SAMPLING

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

COBB SALAD: ROMAINE, BACON, CHERRY TOMATOES, HARD-BOILED EGG, BLUE CHEESE CRUMBLES, AVOCADO, CHOICE OF DRESSING AND CHOICE OF

GRILLED CHICKEN BREAST OR BLACKENED ORGANIC TOFU

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

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

THE WASATCH: 100% FRESH, HOUSE-SPICED BISON BURGER, CAJUN REMOULADE, ICEBERG LETTUCE AND LOCAL SPICED BEEHIVE CHEDDAR

YUKI YAMA SUSHI

Authentic Japanese cuisine and sushi bar

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

435.649.6293 | yukiyamasushi.com

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 may put themselves in the hands of their talented chefs and ask for an omakase chef’s-choice style of dining that can be paired with an abundance of specialty sakes. If you’re craving something hot, try one of their house-made ramen noodle soups. While Yuki Yama specializes in having a large variety of fresh and exotic fish — like sustainably farmed bluefin tuna and Santa Barbara uni — traditional dishes such as sushi rolls, tempura and house-made gyoza are a great way for less adventurous diners to enjoy Yuki Yama’s diverse menu.

MENU SAMPLING

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

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

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

WAGYU BEEF TATAKI: WAGYU ZABUTON, SERVED WITH A SIZZLING HIMALAYAN SEA SALT BLOCK, CILANTRO RED PEPPER AND CITRUS SOY SAUCES

12-PIECE CHEF’S CHOICE NIGIRI: SEASONAL FISH, HON WASABI AND CHEF’S GARNISH

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

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. Cool summer nights pair perfectly with an open terrace lined with firepits, or you can relax by a wall of windows while you enjoy seasonal salads and sandwiches at lunch. Experiment with items like a red wine braised octopus or bison rib-eye for dinner. At either meal, you will feel like you hit the jackpot with this hidden gem. It is a great spot for a date night, but mountain bikers who want to ride in at lunch are equally welcome. The wine list offers a comfortably curated selection. If you can save room for dessert, the coconut chocolate cake is addictive. Expect everything you have come to love about the service and quality of food in the Stein Eriksen collection.

MENU SAMPLING

ARUGULA & PEAR SALAD: PINE NUTS, PECORINO, GOLDEN RAISINS, BALSAMIC

SEARED ALBACORE TUNA SANDWICH: CUCUMBER PEPPADEW SALAD, MANGO AIOLI, SERVED ON A BAGUETTE

LUMP CRAB CAKE: ESPELETTE, MICRO CELERY, SMOKED TROUT ROE, RED PEPPER ROUILLE

ROASTED STUFFED QUAIL: CIPOLLINI ONION, PARSNIP, SQUASH BREAD PUDDING, MAPLE YAM PUREE, GRAIN MUSTARD SAUCE

BISON RIB-EYE: MARBLE POTATO, BROCCOLINI, RED WINE SYRUP, STELLA BLUE SAUCE

HAZELNUT BOURBON TART: HIGH WEST BOURBON, HAZELNUT TUILE, HAZELNUT ICE CREAM

CENA AT THE CHATEAUX DEER VALLEY

Casual Italian restaurant with a Mediterranean flair

Breakfast, lunch and dinner | 7815 Royal St. E. 435.940.2200 | the-chateaux.com/dining

Located in the heart of beautiful Deer Valley, this hidden gem has been serving up award-winning Italian cuisine for nearly a decade. Enjoy fresh, seasonal entrées, impeccable service and alpine scenery framed through expansive floor-to-ceiling windows. The family-friendly ristorante offers a sensational selection of authentic Italian dishes and delectable favorites, while the lounge’s copper-topped bar lends itself to lively après gatherings or lunchtime pints and pizza. Cena is open seasonally for breakfast, lunch and dinner. Alfresco dining is available in the summer season.

MENU SAMPLING

ANTIPASTO: CHABRIN, ALP BLOSSOM, SAPORE DE PIAVE SPECK, COPPA, FINOCCHIONA OLIVE MIX, CIABATTA BREAD

PANCETTA AND ROASTED CIPOLLINI PIZZETTA: SOUBISE, FIG REDUCTION, PARMESAN CHEESE

CENA BURGER: FONTINA CHEESE, ROASTED TOMATOES, SERVED WITH CRISPY FRIES

GRILLED NEW YORK & PARMESAN RISOTTO: HEIRLOOM CARROTS, GRENACHE REDUCTION

SCALLOPS & MUSHROOMS: ROASTED BABY BEETS, CAULIFLOWER PUREE

CITRUS OLIVE OIL CAKE: LIMONCELLO MOUSSE, LEMON CURD, OLIVE OIL ICE CREAM

DEER VALLEY CAFÉ

Breakfast, lunch and takeout items

Open daily 8 a.m.–4 p.m. | 1375 Deer Valley Dr. 435.615.2400 | deervalley.com/deervalleycafe

If you have a midsummer craving for the delicious cuisine that Deer Valley is known for, don’t worry — you don’t have to wait until winter for a bite. At Deer Valley Café, 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 and frozen entrées. Beer and wine are available for those who are dining in.

MENU SAMPLING

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

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

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

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

SPINACH SALAD: ORANGE CRANBERRIES, CELERY, BLUE CHEESE, CANDIED PECANS, CHAMPAGNE VINAIGRETTE

GLITRETIND AT STEIN ERIKSEN LODGE

A legendary setting with delectable eats

Daily breakfast, lunch, après ski, Sunday brunch and dinner | 7700 Stein Way

435.645.6455 | steinlodge.com/dining

Glitretind sets the standard for exceptional service joined with award-winning culinary offerings. Located in the heart of Deer Valley Resort, stunning mountain views and a charming ambience combine to make this dining experience truly unique. The expert culinary team takes great pride in utilizing local, sustainable ingredients to create fresh, seasonal menus, and the wine selection, with over $2.5 million in inventory, is one of the most impressive in the region. Glitretind serves tradition, luxury and service with every morsel.

MENU SAMPLING

KABOCHA SQUASH & LOBSTER SOUP: MAINE LOBSTER, PEARL ONION, FINGER LIME, COCONUT MILK

SALMON MOSAIC: BEETS, SALMON ROE, BASIL OIL

BUTTERNUT SQUASH & CASHEW SANDWICH: AVOCADO-GOAT CHEESE SMEAR, CRISP PICKLED RED ONION, ARUGULA, ON SOURDOUGH BREAD

MAINE SCALLOPS ROMESCO: ROMAINE HEARTS, ENDIVE, UPLAND CRESS, CARROTS, CAULIFLOWER, ALMONDS WHITE WINE-HERB VINAIGRETTE

HEARD ISLAND SEA BASS: GLACIER 51, BEETS, KALE, BACON-PINOT NOIR REDUCTION

ROCKY MOUNTAIN ELK: TENDERLOIN AND SHORT RIB, JERUSALEM ARTICHOKES, HEDGEHOG MUSHROOMS, BLACK CURRANT AIGRE DOUX

LA STELLINA

You’ll find La Stellina nestled at the base of Deer Valley. Once inside the kitchen, you’ll see mozzarella that is 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 knead 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

WAGYU CARPACCIO: SUN-DRIED TOMATO, FOCACCIA CROUTONS, AGED PARMESAN, BALSAMIC

PROSCIUTTO PIZZA: BASIL PESTO, ARUGULA, FRESH MOZZARELLA

WHOLE ROASTED BRANZINO: BROCCOLINI, LEMON, ARUGULA, PARMESAN

MEATBALLS AND LINGUINE: MEATBALLS, TOMATO SAUCE, RICOTTA

PORK CHOP SALTIMBOCCA: SAGE, BUTTERNUT SQUASH MASH, PROSCIUTTO

RIGATONI ALL’AMATRICIANA: CRUSHED TOMATO SAUCE, PORK CHEEK, PECORINO

RIME AT THE ST. REGIS DEER VALLEY

A

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

Open daily for breakfast, dinner and private events

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

Enjoy traditional American cuisine as inviting as the mountainside views of the Deer Valley Resort. The restaurant features a menu conceptualized by local chef Matthew Harris and won the 2023 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 a vast wine collection of over 1,200 unique labels and more than 10,000 bottles, choosing is the real challenge; otherwise, allow the sommelier to make a pairing suggestion for you. From group celebrations to a private dining experience at the chef’s table, RIME will deliver an exceptional dining experience complete with the renowned hospitality of The St. Regis Deer Valley.

MENU SAMPLING

WARM BRUSSELS SPROUT SALAD: ENDIVE, ALMONDS, POMEGRANATE, COMPRESSED APPLES

YELLOWFIN TUNA TARTARE: OSETRA, HOUSE-MADE SOURDOUGH, CHIVES

PAN-ROASTED SALMON: BLACK WINTER TRUFFLE, POTATO PUREE, BRUSSELS SPROUTS

10-OUNCE NIMAN RANCH PORK CHOP: SWEET POTATO MASH, ROSEMARY CIDER, CANDIED BACON

8-OUNCE FILET: STEAK FROM NIMAN RANCH, CA

22-OUNCE RIB-EYE: STEAK FROM NIMAN RANCH, CA

ROYAL STREET CAFÉ

Contemporary American cuisine

Open daily for lunch, 11:30 a.m.–3:00 p.m. | 7600 Royal St. 435.645.6632 | deervalley.com/royalstreetcafe

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

MENU SAMPLING

KALE AND QUINOA SALAD: FARRO, QUINOA, WILD RICE, KALE, FRESH BERRIES, TOASTED ALMONDS, JICAMA, FETA, ORANGE GOJI BERRY VINAIGRETTE

ITALIAN HOT HOAGIE: CAPICOLA, MORTADELLA, FINOCCHIONA, PROSCIUTTO, BURRATA, PICKLED GREEN TOMATO AND OLIVE SALAD, ARUGULA, FENNEL, SESAME SEED ROLL

FISH TACOS: CUCUMBER RADISH SLAW, GREEN ONION, CILANTRO, GRILLED PINEAPPLE PICO DE GALLO, AVOCADO SALSA

NASHVILLE FRIED CHICKEN SANDWICH: (CHOICE OF HOT, MILD, OR PLAIN) BUTTERMILK BATTERED CHICKEN, SIGNATURE NASHVILLE

SEASONING, HOUSE-MADE HOT SAUCE, SRIRACHA AIOLI, JALAPEÑO SLAW, BREAD-AND-BUTTER PICKLES, HAWAIIAN BUN

BONEYARD SALOON

Great food and locals’ favorite place to catch a game; must be 21+

Open for lunch and dinner daily | 1251 Kearns Blvd.

435.649.0911 | boneyardsaloon.com

Don’t miss this centrally located and off-Main Street locals’ favorite, voted Park City’s Best Bar for 2022. Boneyard Saloon offers an eclectic selection of upscale pub food with an excellent array of entrées, house-made sandwiches and wood flame grilled burgers. Try the big Baja Fish tacos, colossal wings, artisan wood-fired pizzas and fresh salads, all of which are available to order past 9 p.m. The Saloon features a huge beer selection, offers eight premium wines on tap and has a solid bottled wine list. Custom signature cocktails are also available, along with a full bar of spirits. Access rooftop dining with live music (schedule available on website) and outdoor patio seating in addition to several big-screen TVs, providing a great place to watch the game. For private events, visit the website. Free parking is always available for patrons. Must be 21+.

MENU SAMPLING

BONEYARD TRIPLE S BURGER: SIGNATURE HALF-POUND BEEF BLEND, BACON, FRIED JALAPEÑOS, BUTTER LETTUCE, PICKLED RED ONIONS, BLUE CHEESE CRUMBLES, GARLIC AIOLI, TRIPLE S SAUCE, POTATO BUN, HOUSE PICKLES, FRIES

ALASKAN COD FISH ‘N’ CHIPS: TEMPURA BEER-BATTERED COD, HOUSE FRIES, COLESLAW, TARTAR SAUCE

COLOSSAL YARD-BIRD WINGS: CHOICE OF HOT, BBQ, MANGO HABANERO, THEO’S RED CHILI SAUCE OR BONEYARD TRIPLE S SAUCE SERVED WITH BLUE CHEESE, CARROTS AND CELERY

MANGO HABANERO CHICKEN WOOD-FIRED PIZZA: MANGO HABANERO SAUCE, GRILLED CHICKEN, PEPPERONCINI, BELL PEPPERS, MOZZARELLA

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 will 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 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 zeppoles (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

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

FRESHIE’S LOBSTER CO.

Cafe and food truck serving fresh Maine lobster

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

435.631.9861 | freshieslobsterco.com

Awarded “World’s Best Lobster Roll” by Down East magazine in 2017, Freshie’s Lobster gives locals and tourists their “lobstah” fix in the mountains. At Freshie’s Lobster, find traditional Maine lobster rolls and New England fare, such as chowder, salads, pies, sandwiches and more. Owner Lorin Smaha 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 are 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 and for catering events with a food truck). Be sure to try another taste of Maine, the delicious blueberry pie, and the restaurant’s Maine sarsaparilla root soda.

MENU SAMPLING

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

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

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

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

MAINE-IAC SALAD: LOCAL ORGANIC GREENS, BLUEBERRIES, AGGIANO CHEESE, MAPLE PECANS, MAPLE BALSAMIC DRESSING

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

HIGH VIBES JUICERY & WELLNESS BAR

Cold-pressed juices, superfood smoothies, salads and wellness products

Open daily | 1800 Prospector Ave.

435.604.0831 | guesthauspc.com

High Vibes Juicery & Wellness Bar is the premier destination in Park City where locals and visitors alike can discover a curated selection of wellness-minded drinks, foods and products that support their everyday lives or enhance a vacation. At High Vibes, you will find the “high vibes at high altitude” that embody the spirit of our mountain town. Keep it real and raw with the brand’s cold-pressed juices, signature salads, snacks and superfood smoothies. Talk to the team to learn more about options for cleanses and their curated selection of wellness products.

MENU SAMPLING

COLD-PRESSED JUICES & NUT MILKS: A VARIETY OF 10+ JUICES AND NUT MILKS, COLD-PRESSED IN HOUSE WITH FRESH FRUITS AND VEGETABLES CLEANSES: ONE- TO FIVE-DAY CLEANSE PROGRAMS

AÇAÍ BOWLS: BUILD YOUR OWN

BUFFALO CAULIFLOWER BOWL: BUFFALO CAULIFLOWER, BROWN RICE, SHREDDED KALE, CRISPY CHICKPEAS, PURPLE CABBAGE, COCONUT BACON, CHERRY TOMATO, DAIRY-FREE RANCH DRESSING

SUNSHINE SMOOTHIE: PINEAPPLE, BANANA, COCONUT MILK, DATE, GINGER, COCONUT FLAKE, COLLAGEN

LUNA’S KITCHEN

Intentionally created seasonal foods

Open Mon.–Sat. at 9 a.m. | 1400 Snow Creek Dr., Ste. L 435.731.8383 | lunaskitchenparkcity.com

Stocking your fridge with crave-worthy grab-and-go has never been easier. Luna’s Kitchen has established itself as Park City’s go-to gourmet kitchen and bakery by consistently delivering healthy take-home meals that are nothing short of flavorful and satisfying. Understanding that everybody’s nutritional needs are different, Luna’s offers a variety of dishes, from quality protein entrées to vegan fare. Did we mention they are a dedicated gluten-free kitchen? You’d never know Luna’s owner, Stacy, is committed to changing your perception of how healthy should taste. Whether you are preparing to host a brunch, swinging in for a quick lunch, grabbing dinner for the family or looking to provide co-workers with some sweet treats, Luna’s has

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

THAI TURKEY MEATBALLS: GROUND TURKEY COMBINED WITH FRESH GARLIC, GINGER, AND COCONUT AMINOS SERVED IN A CREAMY COCONUT

RED CURRY BROTH

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

STRAWBERRY FIELDS: LOCAL GREENS, LOCAL GOAT FETA, FRESH STRAWBERRIES, TOASTED WALNUTS, HOUSE BALSAMIC

PARK CITY ROADHOUSE GRILL

Delicious craft cocktails and a traditional and eclectic menu

See website for current hours | 1900 Park Ave.

435.649.9868 | parkcityroadhouse.com

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

MENU SAMPLING

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

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

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

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

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

TUPELO PARK CITY

Globally inspired with a Southern accent

Sun. brunch 11 a.m.–2 p.m.; dinner 5 p.m.–close nightly | 1500 Kearns Blvd. 435.292.0888 | tupeloparkcity.com

Tupelo Park City offers elevated dining in a stunningly remodeled building that reflects its food philosophy: farm-grown, specially curated, with a modern twist. Every night, chef/partner Matthew Harris tells a story through his globally inspired and artisanally sourced cuisine. The menu at Tupelo Park City is the culmination of the chef’s decades of culinary experience and passion for visiting local producers around the world, with a hint of his Southern heritage. From fresh Idaho trout to heirloom grains, every ingredient is carefully selected to offer an enlightening and memorable experience. Join Tupelo Park City in its ongoing celebration of what it loves most about food: its ability to tell a perpetual story.

MENU SAMPLING

DEVILED EGGS: CRÈME FRAICHE, FRIED COUNTRY HAM, CHIVES

RICOTTA WHEY BEIGNETS: WHEY HONEY, CHARRED CARROT ROMESCO, PICKLED RHUBARB

“BEEF & BARLEY”: NIMAN RANCH SIRLOIN, BARLEY RISOTTO, SPRING VEGETABLES, SAUTÉED GREENS, GARLIC PUREE

ROASTED IDAHO TROUT: CONFIT NEW POTATOES, MELTED LEEKS, SAUTÉED GREENS, CHAMPAGNE BUTTER, CAVIAR

CREAMY PESTO TAGLIATELLE PASTA: LOCAL MUSHROOMS, SUMMER SQUASH, CONFIT TOMATOES, SMOKED PARMESAN

ROASTED PORK TENDERLOIN: GRILLED ASPARAGUS, ROSEMARY POLENTA, MUSTARD GREENS, APRICOTS

VERSANTE HEARTH + BAR

Italian comfort food with local beers and craft cocktails

Dinner 5–10 p.m. | 2346 Park Ave.

435.604.4012 | parkcitypeaks.com/versante

Versante Hearth + Bar is a great choice whether you are craving pizza, pasta, a salad or a stellar burger. Situated inside Park City Peaks Hotel, with beautiful scenic views of the mountains, Versante offers a diverse selection designed to please the entire family. As you settle in for dinner, relax over a local craft beer or cocktail while you decide between the crispy Brussels sprouts or spinach artichoke dip. The well-rounded menu will pique your interest, paired well with a select wine list, craft cocktails and a large beer selection. Winner of a Travelers’ Choice Award for 2022, Versante provides a polished casual dining experience that’s great for a family dinner or a romantic night out. To-go orders are available through online ordering with ChowNow.

MENU SAMPLING

RED CLOUD COCKTAIL: ASTRAL BLANCO TEQUILA, PAMA LIQUEUR, FRESH PINEAPPPLE JUICE, FRESH LIME JUICE, SERRANO PEPPERS, TAJIN RIM

CRISPY BRUSSELS SPROUTS: FRIED BRUSSELS SPROUTS, BACON, WHITE TRUFFLE HONEY

BISON BURGER: HOUSE-MADE PATTY, CIABATTA BUN, BACON JAM, TRUFFLE CHEESE, ARUGULA

PERCIATELLI ALL’ARRABIATA: PERCIATELLI PASTA, GARLIC, ONION, CHILE FLAKES, SAN MARZANO TOMATOES, EVOO

GIARDINO PIZZA: TARRAGON CHIVE BASE, FRESH MOZZARELLA, FRESH CHERRY TOMATOES, BURRATA

CAVOLETTI SALAD: BRUSSELS SPROUTS, GRILLED CRISP APPLE, WALNUTS, CHOPPED SCALLIONS, MISO DRESSING

APRÈS PENDRY

Lively contemporary slope-side lounge, dining and libations

Breakfast, lunch and dinner daily | 2417 W. High Mountain Rd. 435.800.1990 | pendry.com/park-city/dining | @pendryparkcity

The slope-side area of Canyons Village got a lot more lively when the Pendry Park City opened last winter. The open, airy lobby hosts Après Pendry, the perfect spot to unwind from a day or wind up for an evening. From live slope-side music on the plaza on the weekends to an expansive indoor/outdoor bar and dining patio, this is a welcome option for drinks, snacks and socializing. The cocktails offer unexpected combinations, like the Spumoni, with Campari, gin, grapefruit, a pink peppercorn simple syrup and tonic, while snacks like crispy chicken wings and crab and artichoke dip are often meant to be shared. Local cheese on the charcuterie board adds to the rustic Utah feel. Perfect for an après bike pick-me-up, there are happy hour specials, outdoor fire pits and games for all ages, along with convenient free parking.

MENU SAMPLING

ALPINE FRIES: GRUYÈRE CHEESE, PORK BELLY, CORNICHONS, PICKLED FRESNO CHILES

SPRING SALAD: ASPARAGUS, BABY ROMAINE, SNOW PEAS, GOAT CHEESE, LEMON THYME DRESSING

OYSTERS ON THE HALF-SHELL: HALF DOZEN, RED WINE MIGNONETTE, COCKTAIL SAUCE, LEMON

TOMATO BURRATA: HEIRLOOM TOMATOES, BASIL, AGED BALSAMIC, GRILLED BAGUETTE

KATSU CAULIFLOWER SANDWICH: SRIRACHA AIOLI, KATSU SAUCE, PICKLES, LETTUCE, BRIOCHE BUN

STEAK FRITES: PRIME SKIRT STEAK, HERB BUTTER, TRUFFLE PARMESAN FRIES

BIG DADDY’S PIZZA

Family-run pizzeria serving wings, rib tips, jalapeño poppers and more Open daily | 1612 W. Ute Blvd., Ste. 111, Kimball Plaza 435.649.1591 | bigdaddyspizzapc.com

This family-run, classic pizzeria serves up 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. So order with a big appetite. 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 chicken pesto (chicken, tomato, mushroom). Don’t forget to ask about delivery. Smaller pies and slices are also available, alongside glutenand dairy-free choices, too. Even the crust is customizable — hand-tossed, thin and thick are on the menu.

MENU SAMPLING

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

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

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

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

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

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

DOS OLAS CANTINA

Mexican and Californian coastal-inspired cantina and cuisine

Lunch and dinner daily | 2417 W. High Mountain Rd. 435.513.7198 | dosolasparkcity.com | @dosolaspc

Classic and authentic Mexican meets contemporary and modern on the plaza at Canyons Village. This locals’ favorite boasts family-style shareable snacks served in the expansive indoor and outdoor bar, where you can enjoy live music next to slope-side firepits. The fresh and bright menu is inspired by traditional Mexican cuisine with a California spin. A strong list of creative margaritas, like the spicy Pica Mucho (tequila reposado, lime juice, serrano pepper, ginger, Ancho Reyes) will help you settle into the experience. Find fresh ceviche and creative salads if you want something lighter, or dig into tacos and main plates like a roasted cauliflower with mole or fajitas for a heartier meal. Be sure to sample selections from the extensive list of tequila and mezcal, or opt for one of the plentiful beer or wine options. Look for weekly specials all summer, including Taco Tuesdays, and enjoy convenient free parking.

MENU SAMPLING

NACHOS: HOUSE TORTILLA CHIPS, BLACK BEANS, GUACAMOLE OAXACAN AND ASADERO CHEESE, PICO DE GALLO, FRIED ONIONS AND JALAPEÑOS WITH CHOICE OF SIGNATURE 12-HOUR SIMMERED BEEF BARBACOA, PULLED CHICKEN OR CARNITAS

YELLOWFIN TUNA AGUACHILE: BLACK AGUACHILE, JALAPEÑO, RADISH, CILANTRO

TINGA DE POLLO TACOS: PULLED CHIPOTLE CHICKEN, QUESO FRESCO, ONIONS, CHARRED POBLANOS AND CORN, TOMATILLO SALSA

CAMARONES Y AGUACATE: GRILLED SHRIMP, MIXED GREENS, AVOCADO, HEIRLOOM TOMATOES, QUESO FRESCO, RADISH, CILANTRO-LIME DRESSING

COLIFLOR CON MOLE: 27-INGREDIENT MOLE SAUCE, SIMMERED FOR 5 DAYS, WITH ROASTED HALF CAULIFLOWER, RICE AND BEANS, SWEET PLANTAINS

DRAFTS BURGER BAR

Burgers and milkshakes with a gourmet twist

Breakfast, lunch and dinner; hours vary by season | 3000 Canyons Resort Dr. 435.655.2270 | DraftsParkCity.com

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®.

Start your day at DBB with inventive breakfast options like the Bomblet — a three-egg omelet with a variety of mix-ins, breakfast tacos or a stack of pancakes that vary in sweetness. 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

LONG LIVE THE KING PANCAKES: FILLED WITH BANANA AND BACON, TOPPED WITH BANANA BRÛLÉE, CRISP BACON, PEANUT BUTTER

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

SIDE OF CILANTRO LIME DRESSING

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

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

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

EDGE STEAKHOUSE

Urban-steakhouse feel with top-quality meats and ingredients

Reservations recommended; hours vary by season | 3000 Canyons Resort Dr. 435.655.2260 | EdgeParkCity.com

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. Make sure to experience entrées like the Pittman’s Buddhist-style Chicken and miso red trout. In addition to a full bar and exquisite beers, Edge offers their Wine Spectator Award of Excellence-winning wine list. This is where Las Vegas meets the mountains and gourmet fine dining meets a steakhouse. Edge truly delivers a five-star experience.

MENU SAMPLING

SNAKE RIVER FARMS: 10-OUNCE GOLD LABEL EYE OF RIB-EYE OR 8-OUNCE GOLD LABEL RIB-EYE CAP

NIMAN RANCH: 14-OUNCE DRY-AGED KANSAS CITY STRIP OR 18-OUNCE DRY-AGED COWBOY RIB-EYE

WAGYU TARTARE: SNAKE RIVER FARMS 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, DITALINI PASTA, DEMI-GLACE

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

ESCALA PROVISIONS COMPANY AT HYATT CENTRIC

Seasonal, fresh, accessible menu

Breakfast, lunch and dinner, seven days a week | 3551 N. Escala Ct. 435.615.4240 | parkcity.centric.hyatt.com

Not all hotel restaurants have a seasonal menu with locally sourced, fresh ingredients, but that is what you will be treated to at Escala Provisions Company, in the Hyatt Centric in Canyons Village of Park City Mountain Resort. Whether you are an overnight guest or not, this is a great option to refuel post-bike or hike with breakfast, lunch or dinner. With sweeping views through large windows and a lovely deck, you will want to enjoy the scenery while you wait for the made-to-order French toast or a grass-fed burger. Local cheese will fill your grilled cheese, with added treats like caramelized onions and more. Find regional liquor and beers on tap. The grab-and-go section at the deli next door is perfect if you’re on the run — it’s filled with fresh salads and quick sandwiches in addition to breakfast options. At dinner, try to save room for one of the gorgeous desserts, too.

MENU SAMPLING

MUSHROOM RAMEN: MISO BROTH, CRISPY CHILE GARLIC, SOY-MARINATED EGG, NORI, CHOICE OF DUCK, SHRIMP, CHICKEN, SHRIMP OR TOFU

PAN-SEARED DUCK BREAST: BUTTERNUT SQUASH PUREE, POMEGRANATE, ORANGE GREMOLATA, SHOESTRING SWEET POTATOES, THYME JUS

SEAFOOD HOT POT: COCONUT LIME BROTH, SHRIMP, MARKET FISH OF THE DAY, OYSTERS, GRILLED CIABATTA, CILANTRO

MARKET FISH OF THE DAY: PARSNIP PUREE, ROASTED DELICATA SQUASH AND CAULIFLOWER, FENNEL AND WATERCRESS SALAD, MICROGREENS, PARSNIP CHIP

COWBOY RIB-EYE STEAK: CERTIFIED ANGUS BEEF, CHOICE OF TWO SAUCES AND TWO SIDES

HANA RAMEN BAR

Authentic Japanese experience

Open Thurs.–Tues. 11:30 a.m.–8 p.m. | 6546 N. Landmark Dr. 435.962.9188 | hanaramenbar.com

Walk into this Kimball Junction-area restaurant, and you will be transported to Tokyo. From the mural on the wall to the ramen in your bowls, the experience mirrors Japanese tradition. The chef and owner trained under legendary ramen chef Koitani-San from Tokyo, and the attention to detail shows through in each bowl. Everything is made in-house from scratch, from the broth that takes days to make to the handcrafted noodles. The team at Hana Ramen Bar uses only premium organic, free-range sourcing and no preservatives or chemical ingredients in their cuisine. While tonkotsu ramen steals the show, there are plenty of other delicious menu favorites, including freshly made gyoza, takoyaki and a katsu curry plate. Find fun Japanese sodas, teas, nitro brew, beers and sake to wash it all down. This easy stop is great for a dining experience or an option for takeout as well.

MENU SAMPLING

SEARED TUNA: LIGHTLY SEARED AAA INDONESIA TUNA

DIPPING RAMEN: THICK, CHEWY HOUSE-MADE NOODLES WITH A RICH UMAMI DIPPING BROTH

SHOYU: LOCAL PASTURE-RAISED CHICKEN RAMEN WITH DASHI AND SHOYU TARE

POTATO SALAD: JAPANESE POTATO SALAD WITH YUZU PEELS

GYOZA: HOUSE-MADE DUMPLINGS DAILY

TANTAN RAMEN: SPICY RAMEN WITH SESAME, SICHUAN SPICES AND STIR-FRIED SPICY MEAT

HEARTH AND HILL

Family-friendly gathering spot with an eclectic menu of diverse flavors

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

This Kimball Junction gem is a perennial award winner for its cuisine, cocktails and service. The establishment boasts a sleek, chic décor that is as beautiful and contemporary as its cuisine. They’ve cultivated a family-friendly sense of community in this gathering place that is hard to rival, with a dog-friendly patio too. While the menu pushes the boundaries of contemporary American cuisine, the range of flavors is in no way unintentional. Rather, every dish is composed of thoughtfully selected ingredients that either lend a twist to a classic or expose your palate to something new. The diversity of their menu carries over into Sunday brunch, where diners can start their day with everything from ramen to eggs Benedict. And there is no shortage of vegan and gluten-free options. Hearth and Hill offers a private dining room, takeout and catering services through its related cafe and catering space, Hill’s Kitchen.

MENU SAMPLING

REFUEL SALAD: ALMOND, APPLE, BEET, CRANBERRY, BROWN RICE, YAM, KALE, SPINACH, POMEGRANATE VINAIGRETTE

BEER-BATTERED CAULIFLOWER: CAROLINA GOLD SAUCE, CHIVES, CHIVE OIL

SHORT RIB BIRRIA TACOS: MEXICAN RICE, PINTO BEANS, RADISH, ESQUITES, GUACAMOLE, OAXACA CHEESE, FLOUR TORTILLA

AHI POKE BOWL: SUSHI RICE, SALTED CUCUMBER, WAKAME SEAWEED, EDAMAME, MANGO, GRAPEFRUIT PONZU, TOGARASHI AIOLI

BISON BURGER: BACON-JALAPEÑO JAM, BLUE CHEESE MOUSSE, SHAVED ONION, LETTUCE, BBQ CHIPS, CIABATTA

STICKY TOFFEE PUDDING: SPICED PECAN, RUM-TOFFEE SAUCE, SALTED VANILLA ICE CREAM

KITA

Modern Japanese steakhouse, sushi and cocktail bar

Dinner daily | 2417 W. High Mountain Rd.

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

This sleek Japanese grill and sushi bar is the signature spot at the new Pendry Park City. Offering everything from prime steaks to sushi to ramen, the menu is comfortable yet sophisticated. Cozy up to the sushi bar for a live view of the chefs making your rolls, or relax in the expansive outdoor bar and dining patio. Dinner options are accompanied by a curated menu of beer, wine, sake and cocktails. Splurge on a Japanese A5 wagyu steak or a wood fire grilled octopus or, better yet, both. But be warned: There is an array of desserts you will want to save room for, like seasonal mochi or a unique milk bread, bread pudding with a Japanese whiskey flambé. There is live slope-side music on the plaza on the weekends all summer long and free convenient parking available.

MENU SAMPLING

WAGYU TATAKI: FERMENTED GARLIC, TRUFFLE PONZU, LAVA SALT SCALLIONS

CARROT GINGER SALAD: GINGER DRESSING, TOMATOES, CUCUMBER RADISH, CARROT, RED ONION, AVOCADO, CILANTRO SWEET BABY GEMS

ORA KING SALMON: BABY BOK CHOY, COCONUT FORBIDDEN RICE, MIRIN ORANGE REDUCTION

PAN-SEARED STRIPED BASS: OSHITASHI SPINACH, CARROT MISO PUREE, PONZU BEURRE BLANC

JAPANESE A5 WAGYU: WOOD GRILLED AND BRUSHED WITH YUZU BUTTER

HOT TAIL: MAGURO, AVOCADO, CUCUMBER, HAMACHI, SERRANO SHOYU SAUCE

POOL HOUSE

The Pool House provides the Canyons Village with its first stylish rooftop lounge where you can experience the very best of Pendry, all while soaking in the sweeping views of the surrounding mountains. This year-round perch is the only rooftop pool and restaurant in Park City and offers an all-day menu of classic American mountain fare, local beers and creative custom cocktails that could hit the spot during the day or be the perfect footnote to the end of your day. Enjoy some bites, like the vegetable crudites or Double Stack Burger, or stay for a cocktail and pair it with the crispy buffalo cauliflower. This bar and grill offers the ideal location to meet up for vibrant food and cocktails after a day out in the mountains, with DJ sets on the weekends and convenient free parking.

MENU SAMPLING

TROPICAL FRUIT: SEASONAL FRUIT, BANANA BREAD

WATERMELON & FETA SALAD: ARUGULA, LEMON THYME VINAIGRETTE

AHI TUNA POKE: STICKY RICE, AVOCADO, WAKAME, EDAMAME, CUCUMBER, PONZU, SPICY AIOLI, SESAME SEEDS

DOUBLE STACK BURGER: TWO 4-OUNCE BLACK ANGUS BEEF PATTIES, AGED CHEDDAR, LETTUCE, TOMATO, CHEF’S SPECIAL SAUCE, BRIOCHE BUN

CRISPY BUFFALO CAULIFLOWER: SERVED WITH RANCH DRESSING

POWDER AT WALDORF ASTORIA PARK CITY

A mouthwatering seasonal menu inspired by the region’s finest local ingredients

Open daily 7 a.m.–10 p.m. for breakfast, lunch and dinner | 2100 Frostwood Dr. 435.647.5566 | waldorfastoriaparkcity.com

At Powder restaurant, located in the heart of Canyons Village, technique and imagination are balanced with seasonal cuisine. The cuisine is inspired by the region’s finest local ingredients to create a remarkable dining experience. The chef and his team source ingredients and produce from local farmers and vendors and are ready to treat you to mouthwatering menu items. Also, be sure to enjoy the outdoor patio overlooking the beautiful property this summer. Open for breakfast, lunch and dinner, Powder is the ideal location for family dining or a romantic dinner. Bar seating and complimentary valet parking are available.

MENU SAMPLING

STUFFED SQUASH BLOSSOM: RICOTTA CHEESE, MARINATED TOMATO, ARTICHOKE HEARTS, ROASTED PEPPER ROMESCO

GRILLED PEACH & BURRATA: MINT, BASIL, BABY KALE, ROASTED PEPITAS, HARISSA HONEY DRESSING

NEW YORK STRIP: SUNCHOKE PUREE, FERMENTED HOT SAUCE, PARMESAN-CRUSTED SQUASH

STRIPED BASS: SAFFRON RISOTTO, ENGLISH PEA PUREE, SHAVED FENNEL, TOMATO ‘NDUJA BROTH

LOBSTER AGNOLOTTI: CHANTERELLE MUSHROOMS, SUMMER CORN, SPRING PEAS, COGNAC BUTTER SAUCE

STRAWBERRY MASCARPONE MOUSSE: MACERATED STRAWBERRIES, RHUBARB GASTRIQUE, VANILLA SPONGE

RED ROCK JUNCTION

High-quality craft beers and delicious food since 1994

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

If you are 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-and-over crowd, the Tap Haus bar offers a wide selection of craft beer styles and a delicious menu in a relaxed, adult-only area.

MENU SAMPLING

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

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

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

PISTACHIOS, CITRUS BALSAMIC VINAIGRETTE

STUFFED PORTOBELLO MUSHROOM: HERBED CREAM CHEESE, MOZZARELLA, ITALIAN BREADING, HOUSE-MADE SAN MARZANO TOMATO SAUCE

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

VESSEL KITCHEN

Food-forward eatery combining eclectic, seasonal flavors

Open for lunch and dinner daily at 11 a.m. | 1784 Uinta Way, #E1 435.200.8864 | vesselkitchen.com

Vessel Kitchen crafts well-rounded, seasonal menus that utilize fresh, neverfrozen ingredients sourced from growers they know and trust. This means they use every possible opportunity to support local farmers and producers. The team behind Vessel Kitchen strongly believes that your body is a vessel, and their mission is to fuel it with wholesome, healthy ingredients to support your active lifestyle. In addition, the restaurant’s atmosphere is as carefully curated as their menus, with a design that emphasizes subtlety and allows their food to do the talking. Online ordering is available for a convenient, easy option for takeout.

MENU SAMPLING

CASHEW CAESAR BROCCOLI: GREEN RUSSIAN KALE, PURPLE KALE FLOWER, CASHEW CAESAR DRESSING

ROASTED BRUSSELS SPROUTS: CARROT CHERMOULA, MAPLE, LEMON, ALMOND, URFA BIBER

CHICKEN + GRAINS: SHREDDED CHICKEN, COCONUT RICE AND QUINOA, AJI VERDE, FIRE ROASTED PEPPERS, MICRO CILANTRO

HASH HASH: BRAISED BEEF, SWEET POTATO HASH, HORSERADISH FETA CREMA, PICKLED ONION, MUSTARD SEED, PARSLEY

POKE TUNA: YELLOWFIN TUNA POKE IN PONZU MARINADE, SPICY SESAME COUSCOUS, AVOCADO, THAI CARROTS

THE MED: FALAFEL, HUMMUS, CASHEW CAESAR BROCCOLI, SPICY SESAME COUSCOUS, PITA STRIPS, ISRAELI PICO, SPICED TAHINI

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

ADOBO ROASTED SALMON: BLACK BEAN PUREE, EJOTES MEXICANA, SWEET CORN SALSA

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

AGNOLOTTI POMODORO: PARMESAN AND HERBED RICOTTA, GRILLED ASPARAGUS, EXTRA VIRGIN OLIVE OIL

GRILLED WAGYU RIB-EYE MEDALLIONS: BOURSIN MASHED POTATOES, HEIRLOOM CARROTS, HOUSE-MADE STEAK SAUCE

DAIRY KEEN

Vintage burger and shake shop with a circulating miniature train

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

435.654.5336 | dairykeen.com

Since 1946, the Mawhinney family has been serving up traditional burgers and shakes to the Heber City neighborhood. In the building of what was once a Dairy Queen is Dairy Keen — Home of the Train. As generations of the Mawhinney family continue to serve a variety of burgers, sandwiches, salads and ice cream items, a miniature train circulating overhead celebrates the history of Heber Valley. Burgers and sandwiches stack the menu with options, including fried or grilled chicken, fish, turkey, ham and more. An ample side selection includes french fries, onion rings and tater tot stix. The menu also has many glutenfree offerings. Throughout the years, Dairy Keen has received many Best of State awards for these items, most notably Best of State shakes or frozen desserts for 20 consecutive years.

MENU SAMPLING

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

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

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

STRAWBERRY CHICKEN SALAD: GRILLED CHICKEN, STRAWBERRIES, FETA CHEESE, CANDIED WALNUTS, HOUSE-MADE STRAWBERRY VINAIGRETTE

GUACAMOLE BACON SWISS: QUARTER-POUND HAMBURGER, CRISP BACON, SWISS CHEESE, RANCH DRESSING, LETTUCE, TOMATO, GUACAMOLE

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

HIGH WEST DISTILLERY IN WANSHIP

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

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

ROAST NEW POTATOES

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

LUSH’S BBQ

Bringing Tennessee to the mountains

Thurs.–Sat. 11 a.m.–8 p.m., Sun. 11 a.m.–7 p.m. | 7182 Silver Creek Rd. 435.333.2831 | lushsbbq.com

Starting as a popular food truck, Lush’s BBQ is now a brick-and-mortar Park City spot. Owner Richie Lush grew up in Tennessee; his sauce and style is inspired by barbecue legends Eddie “Cheese” Smith and Charlie Woodley. This original barbecue sauce can now be purchased by the bottle and taken home. All the meat is smoked in a blend of hickory and oak for at least 16 hours and accompanied by a vinegar-based barbecue sauce. Sides can also steal the show, with choices like a mustard coleslaw and collard greens. While the ribs are not to be missed, other options, like fried chicken and mango chile garlic wings, can satisfy any craving. The meal makes for great takeout, but if you dine in, you can enjoy your meal with some beer or wine. Don’t forget to consider Lush’s for your next catered event or holiday party. Catering can be conveniently booked by emailing lushscatering@gmail.com.

MENU SAMPLING

FAMILY MEAL: 1.5 POUNDS MEAT OF CHOICE WITH FOUR BUNS, BARBECUE SAUCE, SLAW AND BEANS

FRIED CHICKEN PLATE: COLLARD GREENS, MASHED POTATOES, CORNBREAD AND SMOKED BEANS

RIBS WITH CHOICE OF SIDES LIKE TATER TOTS, GNOCCHI POTATO SALAD OR MASHED POTATOES

SAMPLER PLATTER: SERVED WITH RIBS, PORK, BRISKET, WINGS, SAUSAGE AND TWO SIDES

PULLED PORK SANDWICH: MAKE IT A PLATE AND ADD A CHOICE OF TWO SIDES

PEACH COBBLER: HOUSE-MADE COBBLER WITH AN À LA MODE OPTION

MOUNTAIN WELLNESS BAR

Meal prep and healthy cafe, 100% gluten free

Tues. 3–6 p.m.,Wed.–Fri. 8 a.m.–6 p.m., Sat. 8 a.m.–3 p.m. | 32 S. Main St., Ste. 5, Heber City 435.315.3012 | mountainmeals435.com

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

MENU SAMPLING

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

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

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

LEMON CHICKEN PICCATA: PAN-ROASTED CHICKEN, GARLIC LEMON CAPER SAUCE, ZUCCHINI NOODLES OR GLUTEN-FREE NOODLES AND SAUTÉED BROCCOLINI

THE OVERLOOK RESTAURANT

Black Rock Mountain Resort dining experience with great views

Breakfast, lunch, dinner, weekend brunch | 909 W. Peace Tree Trail, Heber City 435.575.1700 | blackrockmountainresort.com

Located inside Black Rock Mountain Resort, The Overlook restaurant provides an inviting and comfortable space with sweeping views. The menu, curated by Executive Chef Samuel B. Walter, offers approachable yet upscale American farm fare. Partnership with many local businesses and an in-house pastry chef allow this elevated menu to shine with a diversity of tastes, textures and presentations. An example of this includes the new signature Black Rock Burger, with all ingredients made in-house. There are also plenty of vegan, vegetarian and gluten-free options so each of our guests can easily find something to satisfy their appetites. On the Rocks is the bar located above The Overlook restaurant, which offers full dining options, including signature cocktails and an intentional, purpose-wine list. Guests can enjoy listening to local musicians perform live every weekend while relishing the panoramic views.

MENU SAMPLING

BLACK ROCK BURGER: HOUSE-MADE CHARCOAL POTATO BUN, HEBER VALLEY CREAMERY BREAD CHEESE, TURMERIC DILL PICKLES, CALABRIAN CHILE SPECIAL SAUCE, TWO SMASH BURGER PATTIES, LETTUCE, TOMATO AND ONION

FARM CREPE: PARK CITY CREAMERY FETA FONDUE, TURMERIC AND TARRAGON CREPE, ROASTED BEETS, SPRING ONION, HAZELNUTS, CHARDONNAY VINAIGRETTE

DUCK N WAFFLES: CONFIT DUCK LEG, HOUSE-MADE SOURDOUGH WAFFLE, HUCKLEBERRIES, PICKLED SHALLOT, MAPLE BUTTER, SHISO

PAN-SEARED TROUT: LOCAL TROUT AND MUSHROOMS, KALE, HERB BREAD CRUMBS, WITH SAUCE BEURRE BLANC

SPIN CAFE

Fun, casual American restaurant with an eclectic menu and fresh gelato

Lunch, dinner, dine-in, takeout and catering | 220 N. Main St., Heber City 435.654.0251 | spincafe.net

Spin Cafe is a fun and casual American restaurant in the beautiful Heber Valley, just 15 minutes from Park City. The vibe at Spin is fun, hip and friendly. The from-scratch, eclectic menu covers favorites like grass-fed bison burgers, house-smoked barbecue and hand-cut fries, but it also includes modern dishes such as a Thai-inspired tamarind rice bowl and fresh four-cheese ravioli in sage butter. And it’s all with a fresh, creative spin. That alone would be enough to satisfy, but Spin Cafe also tempts with top-notch house-made gelato. The gelato is made fresh daily, from scratch, in small batches. Gluten-free, vegetarian and kids’ menus are available, as well as takeout orders. Spin offers Utah beers on tap and a food-friendly wine list.

MENU SAMPLING

MEDITERRANEAN VEGGIE BURGER: WHOLE-GRAIN VEGGIE PATTY, GRILLED ZUCCHINI, SWISS, TOMATO JAM, ROMAINE, WHOLE-WHEAT BUN

CYCLONE SALAD: GRILLED SALMON, ORGANIC GREENS, HONEY CAYENNE DRESSING, TOMATOES, CUCUMBERS, TORTILLA STRIPS

KOREAN BEEF BOWL: GOCHUJANG BEEF, JASMINE RICE, KIMCHI SLAW, HARD-BOILED ORGANIC EGG, GREEN ONION, SESAME, SWEET SOY

CAROLINA PULLED-PORK SANDWICH: SUCCULENT SMOKED PORK SHOULDER WITH MUSTARD SLAW ON A POTATO ROLL

SESAME CHICKEN STIR-FRY: CHICKEN, BROCCOLI, RED BELL PEPPERS, CARROTS AND ONIONS WITH SESAME, STAR ANISE, TAMARI AND GINGER

MEMPHIS BBQ SPAGHETTI: SMOKED PORK AND BEEF IN SOULFUL BARBECUE TOMATO SAUCE OVER SPAGHETTI, WITH CHEDDAR STRAWS

Food that you have come to expect over the years with fresh fish, quality ingredients, mixed with home cooking and reasonable prices.

experience should encompass a warm, inviting and relaxed atmosphere, friendly service and friendly chefs.

Great Japanese Sushi Rolls