Joints
DBR 751 Main Street (lower Main) 435.647.0040 butcherschophouse.com
1251 Kearns Blvd. (at The Yard) 435.649.0911 winedivepc.com
1251 Kearns Blvd. (at The Yard) 435.649.0911 boneyardsaloon.com
447 Main St. 435.649.6667 | nonamesaloon.net
Book your next party/event at a DBR Joint. events@DBRParkCity.com
+ LOCALLY ROASTED COFFEE
We specialize in amazing coffee &
As a small-batch artisan roaster, Pink Elephant Coffee Roasters roasts coffee in small quantities to bring out the true flavor of the bean. We carefully source sustainably-grown, high-quality single-origin green coffee beans from around the world, then we roast with care to make those beans shine. Shop local — Shop Pink Elephant Coffee Roasters.
tea drinks! As well as fast & fresh breakfast & lunch. We have
+ SUBSCRIPTIONS
thousands of used books to browse, and a unique, eclectic selection of
Pick up a bag of fresh beans at a retail location, order online or join our COFFEE CLUB, a coffee subscription service! Get new + exciting coffees delivered to your doorstep each month. Sign up on our website.
gifts, cards & journals!
pinkelephantcoffeeutah.com
pinkelephantcoffee@gmail.com
Pink Elephant Coffee Roasters Utah
738 Lower Main St. Park City, UT | 435.214.7241 www.atticustea.com | Open 7AM-7PM EVERY DAY
Retail locations: The Market at Park City + A Local Table Park City + Local Flavors Market & Café Sandy
PRAIRIE HARVEST Specialty Foods
Dry-Aged Angus
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Tomahawk Cuts
Find our products in all the finest local restaurants 800.350.7166 • www.prairieharvest.com
N O. 1 W I N T E R / S P R I N G Q: WHAT IS YOUR FAVORITE TIP TO DINERS IN PARK CITY WHEN THE AREA IS FULL AND THE RESTAURANTS ARE BUSY?
• Professional Bartending Services & Event Staffing • Private Parties • Weddings • Special Events • Corporate Events
PUBLISHERS, EDITORS AT LARGE ALLISON ARTHUR, CARA RANK EDITORS@DISHINGPC.COM MARKET DIRECTORS DANIELLE MAFFUCCIO CALL IN THE AFTERNOON TO GET A RESERVATION, AFTER RESTAURANTS HAVE DONE THEIR CONFIRMATIONS. THERE’S ALWAYS A CHANCE OF A CANCELLATION. AND USE NICE MANNERS! GAVIN MCCOMB I TRY TO ESCAPE THE CROWDS AND, GENERALLY, GETTING OFF MAIN STREET IS ENOUGH WITH FUEGO, BONEYARD SALOON OR MAXWELL’S. IF IT’S STILL TOO BUSY, I’LL HEAD TO QUARRY VILLAGE AND GO TO O’SHUCKS OR BILLY BLANCO’S, ALL OF WHICH HAVE AMPLE PARKING, GREAT FOOD AND PLENTY OF BEER! ART DIRECTOR TIM HUSSEY ART ASSOCIATE KRISTEN JOY
We take pride in helping our clients create safe, fun and memorable celebrations! 435.940.9131 | www.topshelfutah.com
EDITORIAL ASSISTANT CASEY ALDERMAN CONTRIBUTORS DARRYL DOBSON MAKE A RESERVATION AND PLAN AHEAD. BE FLEXIBLE: IF YOU CAN EAT EARLY OR LATE, YOUR CHANCES TO DINE AT YOUR FAVORITE PLACE WILL INCREASE. KATIE ELDRIDGE, ADAM LARKUM COLE D. LEHMAN FIND OUT WHAT THE WAIT TIME IS LIKE. CHECK OUT HIDDEN GEMS LIKE THE BACK DOOR DELICATESSEN, SAMMY’S BISTRO AND SHOYU SUSHI HOUSE FOR SHORTER WAIT TIMES AND DELICIOUS FOOD. SAM PETRI, VANESSA PIERCE, NINA RESOR, MIKE SCHIRF, TIM TOMKINSON, BRIAN UPESLEJA CHIEF COPY EDITOR PAMELA PERICONI ASSOCIATE COPY EDITOR NINA RESOR
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CONTRIBUTOR SPOTLIGHT LINDSAY JACOBSON
has been part of the Park City community for the majority of her life (her parents have been living here since the ’70s). In addition to working at The Washington School House Hotel, she runs a food/fashion/lifestyle blog at somethingofthelike.com. At Dishing, Jacobson is in charge of our website and social media content. When not working, you can find her traveling, cooking/baking, skiing/snowboarding, or out and about on the town with friends and family. Feel free to reach out to her with any food news you may want to share at blog@dishingpc.com. You used to be a pastry chef. What are a couple of your favorite desserts and treats in town? The Bananas Foster at Adolph’s is a dessert I’ve been eating on dinner outings with my family since I was a little girl. Simple and gourmet all at the same time, flambeed bananas are served over vanilla ice cream, and it’s perfect. The assorted gelato at Vinto is always a go-to. The pastry chef is consistently innovative with his flavors and textures. They are different almost every time you dine there. Basil is the best.
PHOTO BY BRIAN UPESLEJA
Almost everyone who skis has a couple of après-ski drinks and dishes they crave. What are some of your favorites? The Loaded Nachos from Baja Cantina at the base of Park City Mountain Resort are serious business, and they hit the spot every time. A meat and cheese plate from High West Distillery alongside a glass of whiskey on the rocks sounds like a perfect après to me, too. You recently returned from an extended trip to Asia. What are your go-to Asian spots in the area when you want to reminisce about the trip? The places I go when I find myself needing a dose of Asia are Sushi Blue — their banh mi takes me right back to the streets of Vietnam — and Bangkok Thai on Main, which is the best place to get pad thai to satisfy those Thai food cravings. 8 | DISHINGPC.COM
e newest addition to Jackson Hole’s renowned restaurant scene. Hotel Jackson honors the town’s rich history with diverse dishes that are meant to be shared. Enjoy our open kitchen design and watch the chef create culinary works of art while you relax in our light-filled dining and bar area, complete with a floating aspen leaf ceiling. Or, find yourself relaxing in front of a two-story fireplace, while you enjoy a handcraed premium cocktail, glass of wine or a dinner drink at our warm and intimate space. an aer
307 733-2200 • info@hoteljackson.com www.hoteljackson.com
TOC FEATURES 20~ GIFTS FROM THE WASATCH
Put these food-centric goodies and treats on your shopping list
34~ THAW OUT AND FILL UP
Try these soups and stews on a cold winter’s day
39~ SURVIVING SUNDANCE
Tips for a delicious, and stress-free, film festival
49~ APRÈS APPETITE
Your go-to guide for winter’s après-ski options
54~ KID-TESTED
Discover and rediscover family dining in Park City
58~ GUY’S MOUNTAIN PICKS
“Diners, Drive-Ins and Dives” rolls into Park City and Jackson, and picks Fieri’s favorite dishes
DEPARTMENTS 12~ LETTER FROM THE PARK CITY TEAM 14~ ASK FOR IT 24~ A LESSON IN: SUSHI Shabu teaches us tips for making flawless rice and rolls every time ON THE COVER: PHOTO BY DARRYL DOBSON O F S I LV E R ’ S C A S S O U L E T
31~ ATHLETES’ EATS
A day out on a snowmobile can offer a carburetor-cooked lunch without sacrificing taste
42~ OUTSIDE THE KITCHEN Mountains of burgers
47~ MESSED MANNERS
A few tips on dating and dining out
65~ RESTAURANT LISTINGS
PHOTO BY BRIAN UPESLEJA
W
e love food. We love entertaining. And, of course, we love Park City. When we saw the opportunity to bring Dishing to our hometown, we dove — forks first — into the chance. As the locals behind Dishing Park City, we see ourselves as ambassadors of the culinary scene, helping to create a food community that shares knowledge and cultivates ideas. Park City is a special place. People come from all over the world to visit, and a lucky few decide to call it home, embracing its unique lifestyle. We started this journey wanting to share all food-related happenings in Park City. Dishing is a guide for those who haven’t experienced all this town has to offer, as well as an updated resource for those that live here. Lucky for us, in putting together this magazine, we fell in love with our ski town all over again. While gathering our favorite soups from local restaurants, we loved hearing from chefs about how they were sourcing the freshest ingredients and playing with flavor combinations. We loved the fact that chefs were challenging themselves, and yet some were still providing the classics we all crave after a day on the slopes. For locals, winter is about hitting the mountains and then après-skiing. “Après Appetite” was an important tool to share where those locals — our friends, family and acquaintances — go so visitors can experience the authentic culture that is our ski town. For the many families traveling here for ski vacations, as well as those who call it home, we’ve also provided a resource on where to dine out during our high season, which can often be tricky with kids. We hope we have given some insight to make the experience one that will generate great memories and leave everyone happy. We look forward to continuing this culinary journey and are excited to delve into the many great companies, establishments and projects that are taking shape in Park City. Our heartfelt gratitude to everyone who has supported us and believed in this project. We hope your winter is filled with great adventures and wonderful food! – Gavin and Danielle
12 | DISHINGPC.COM
LETTER FROM THE PARK CITY TEAM
READERS’ FAVORITE RECIPES FROM PARK CITY RESTAURANTS
ask for it
DEAR DISHING, VISITING FROM ATLANTA, I HAD A REALLY TASTY DRINK AT TABLE ONE THAT I’D LOVE TO BE ABLE TO MAKE AT HOME. IT WAS THE PINEAPPLE JALAPENO MARGARITA. PLEASE SHARE! THANKS, PK KUCHIUBA ATLANTA, GEORGIA
PHOTO BY ALLISON ARTHUR
Table One’s Pineapple Jalapeno Margarita
Black lava salt 1.5 ounces Dobel Tequila .75 ounce Cointreau .25 ounce simple syrup Splash of pineapple jalapeno juice from Just Organic Juice or your favorite brand Rim a cocktail glass with the black lava salt. Pour next 3 ingredients into a cocktail shaker to mix. Strain into a glass over ice, then top with pineapple jalapeno juice.
PHOTO BY BRIAN UPESLEJA
DEAR DISHING, I HAVE ALWAYS LOVED THE BRUSSELS SPROUTS THAT IL VILLAGGIO OSTERIA IN JACKSON HOLE SERVES, BUT THE VERSION REEF’S SERVES BLEW ME AWAY. THEY ARE TANGY AND KIND OF SWEET, TOO, AND I COULDN’T STOP EATING THEM. I JUST HAD TO ASK FOR THE RECIPE! ALLISON ARTHUR, PUBLISHER JACKSON HOLE, WYOMING
Reef’s Brussels Sprouts
1 pound Brussels sprouts 1 tablespoon salt ( for water) 1 tablespoon grapeseed oil Tamari vin (recipe follows) 1 tablespoon sesame seeds, toasted For the tamari vin: 2 limes, juiced 1/2 cup rice vinegar 3/4 cup tamari 2 tablespoons Thai sweet
chili sauce 1/2 cup honey 5 tablespoons schug (see note) 1/2 cup grapeseed oil 1 tablespoon sesame oil Cut the stems off the Brussels sprouts and halve them lengthwise. Blanch in salted boiling water for 4 minutes and put in ice bath. Pat dry with towel, then saute with 1 tablespoon grapeseed oil until golden brown.
Toss with tamari vin and top with toasted sesame seeds. To make the tamari vin, blend first 6 ingredients until smooth. Slowly add the oils until emulsified. Editors’ note: Schug is a Jewish condiment that is made differently in different parts of the world. Reef ’s uses a blend of serrano peppers, cilantro and garlic pureed.
ask for it
DEAR DISHING, I AM NOT REALLY A DESSERT PERSON, BUT ON A VISIT TO HANDLE I TRIED A WHISKEY CARAMEL PUDDING THAT I WILL SAVE ROOM FOR. THE RICH PUDDING IS MADE BETTER BY SALTED CARAMEL AND A WHIPPED MASCARPONE. THE FINISHING TOUCH IS A WHIMSICAL CHEX (YES, THE CEREAL) CRUMBLE ON TOP. I’D LOVE THE RECIPE SO I CAN SERVE IT AT MY CHRISTMAS DINNER THIS YEAR. CARA RANK JACKSON HOLE, WYOMING Handle’s High West Double Rye Whiskey and Caramel Budino
Note: This is served with a Vermont maple syrupwhipped mascarpone cheese and Chex cake crumb. Find those recipes at dishingpc.com. For the budino: 1 cup brown sugar 1/4 cup corn syrup Splash of water 3 cups heavy cream 1 1⁄2 cups whole milk 1 vanilla bean, halved and seeds scraped 3 egg yolks 1 egg 5 tablespoons cornstarch 5 tablespoons butter, cubed Salt to taste 2 tablespoons High West Double Rye Whiskey or whiskey of your choice
In a large stockpot, cook the brown sugar and corn syrup with a splash of water over medium heat until slightly caramelized in color. Stir continually so as not to burn the sugar. Add in the cream, milk, vanilla bean and seeds. Continue cooking over medium heat until all the caramelized sugar is dissolved, about 8 minutes. In a large bowl, whisk together the yolks, whole egg and cornstarch. Temper the hot cream into the egg and cornstarch mixture slowly, then add back to the pot. Cook over low to medium heat for another 6 minutes, stirring continuously until thick. Pull out the vanilla bean. Shut off the heat
and emulsify the pudding with the butter, salt and a splash or two of the whiskey. (An immersion hand blender works well for this or transfer to a regular blender.) Taste and adjust as necessary with salt and whiskey. Working quickly so a skin doesn’t form, transfer the pudding to a pitcher with a spout and pour into your desired vessels. Cool in the refrigerator. Unused pudding can be kept in a Tupperware container for 3 days. Just buzz up the cold pudding with your immersion blender or regular blender and scrape into a disposable piping bag.
DEAR DISHING, THIS FALL, WE VISITED PARK CITY AND HAD A MOST DELICIOUS MEAL AT TALISKER ON MAIN. THIS IS ONE OF OUR NIECE’S FAVORITE RESTAURANTS, AND SHE INSISTED WE ORDER THE BUTTERMILK BISCUIT. WE WERE NOT DISAPPOINTED — THE BISCUIT WAS ONE OF THE BEST WE’VE HAD — AND I WOULD LOVE TO BE ABLE TO MAKE IT FOR MY NIECE WHEN SHE COMES TO VISIT US! IS THERE ANY WAY THE CHEF MIGHT PART WITH THIS RECIPE? THANKS FOR YOUR HELP, SANDY CHRISTIANSEN LEAGUE CITY, TEXAS Talisker on Main’s Buttermilk Biscuits
4.5 pounds all-purpose flour 4 tablespoons, plus 2 teaspoons baking soda 3 tablespoons, plus 1 teaspoon salt 1/2 cup, plus 2 tablespoons sugar 1 quart buttermilk 4 eggs 12 ounces honey, warm 24 ounces butter, cold and cut into small cubes Mix all dry ingredients in a large bowl. Mix buttermilk, eggs and honey in a separate bowl. Cut the cold butter into the dry ingredients until mealy. Combine the wet and dry mixtures in a large mixing bowl by hand. Knead into a ball. Roll into a rectangle about a half-inch thick. Bookfold the dough twice. Roll out to 1 1/4 inches. Dip round cutter into flour first, then with a straight-down motion cut out the biscuits. Brush the tops with buttermilk. Bake at 400 F with no fan for about 12 minutes. Rotate and bake until golden brown.
ask for it
DEAR DISHING, I SPEND TIME EVERY YEAR IN PARK CITY, AND ON EVERY VISIT I LIKE TO EAT AT ZOOM. I LOVE THE SIMPLICITY OF THE MENU, AND THE FOOD IS ALWAYS DELICIOUS. I THINK THE PEAR AND BRIE SALAD WOULD BE A GREAT DISH TO MAKE AT HOME IF YOU COULD ASK FOR THE RECIPE? QUINCY FORESTER CHARLESTON, SOUTH CAROLINA
Zoom’s Pear and Brie Salad
For the dressing: 1/2 cup apple cider 1 cup apple cider vinegar 2 ounces champagne vinegar 2 ounces Dijon mustard 4 ounces whole-grain mustard 3 cups olive oil
Blend first 5 ingredients in a blender. With the motor running, slowly add olive oil in a steady stream to emulsify. For each salad: Handful of spring mix 5 sweet potato chips Red pear, halved and cut into slices Green pear, halved and cut into slices
1 tablespoon candied pecans 2 small slices brie cheese 4 grape tomatoes 1 tablespoon dressing, or more if desired Toss all ingredients with salad dressing before serving.
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Gifts from the Wasatch
Put these food-centric goodies and treats on your shopping list BY CARA RANK / PHOTOS BY ALLISON ARTHUR AND BRIAN UPESLEJA
Shopping for a gift for someone who loves to eat? With the abundance of food-minded artisans in Park City, thoughtful gift options for your host or friends are everywhere. Warning: You may want to keep some of these items for yourself. 20 | DISHINGPC.COM
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FOR THE GOURMAND
(OPPOSITE)
For the hard-to-please foodie who always searches out the next best thing, turn to A Local Table. The business culls all of Utah’s best small-batch, artisanal foods into one place. Choose from their pre-designed gourmet gift baskets, or customize your own. You can also buy individual products. Purchase online, and they will ship to you (no need to tote all these goodies home in your suitcase!), or they will deliver within Park City with a $25 minimum order. With everything from spicy pickled green beans from Yee Haw Pickle Co. to pâté from Beltex Meats, both Park City companies, you may be able to cross everyone off your shopping list at once.
1. FOR THE CHEF Your favorite cook will be delighted to stock his or her pantry with goodies from
Mountain Town Olive Oil Co. Choose from more than 20 kinds of extra virgin olive oils and flavored vinegars from around the world, ideal for jazzing up any meal. If you are flying home, their selection of spices, salts and specialty foods are easy to pack into a carry-on. The shop also offers assembled baskets, which takes all the work out of gift-giving this holiday season.
2. FOR THE SWEET TOOTH Holiday gift-giving can often involve chocolates or cookies. Surprise your favorite sugar addict with something she’s likely never received. Rocky Mountain Chocolate Factory offers a delectable selection of old-fashioned caramel and chocolate apples. At their core is a crisp, green Granny Smith apple smothered with thick and chewy handmade caramel, then dipped in a variety of yummy toppings for a delightful
combination of tart and sweet. The Snickers Caramel Apple is over the top, with chunks of the candy bar embedded in a thick coating of gooey caramel and Tiger Butter, topped with a milk chocolate drizzle.
3. FOR THE COFFEE CONNOISSEUR A true coffee lover knows the difference between grocery store beans and an artisanal roast. So get that coffee aficionado a bag of fresh, locally roasted Pink Elephant Coffee. Or better yet, a subscription to their monthly coffee club. This isn’t just a regular cup of joe. Even if you know nothing about coffee, your recipient will be impressed with words like single-origin, certified organic and Fair Trade. Pink Elephant coffee beans, sourced from all over the world, are roasted in small quantities to ensure each bean is done to perfection, DISHINGPC.COM | 21
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achieving an exquisitely balanced brew. Simply put, it’s a better morning jolt.
4. FOR THE FARMER AT HEART Bring the farmstand into your home with this line of soy candles inspired by seasonal produce, found at Splendor. Can’t grow fresh radishes or carrots with all this snow on the ground? No problem. Produce Candles jars that fresh scent at its candle farm and brings you memories of summer’s harvest. They’re the next best thing to fresh from the market.
5. FOR THE PRODUCT JUNKIE
If you’ve ever eaten something so delicious you want to bathe your entire body in it, then head on over to Soaplicity and pick up some of their decadent soaps. 22 | DISHINGPC.COM
The Honey Almond Oatmeal Bar sounds good enough to eat, and the ultracreamy, unisex soap is one of their best-sellers for good reason: It nourishes with extra virgin olive oil, pure honey, almond milk, mango seed butter and almond oil, while the oatmeal offers light exfoliation. Pair this with the Pumpkin Chocolate Bar, and you have a recipe for a great gift, and bath.
6. FOR THE DINNER-PARTY HOST For that friend who always invites everyone to her house for dinner, stop by Root’d and pick up some custom-made Park City glasses to add to her kitchen collection. And if she has had you over for dinner a lot, then add some of this shop’s refined tabletop items, such as salad tongs or linen towels, to your pres-
ent. While beautiful, these splurge-worthy items are also functional, and guaranteed to get you an invite back for another meal.
7. FOR THE TEA LOVER Everyone’s favorite coffee and teahouse is a sublime spot to spend an hour, or a few, browsing through thousands of book titles while sipping your way to a caffeine buzz. Don’t leave without splurging on that tea junkie in your life with one of Atticus’ special blends. Christmas in a Cup combines apple, cinnamon, coriander and citrus for a taste that will certainly land you a spot on the nice list. Make sure to give him or her a custom Atticus thermos to tote the special brew, too. The store also has a bunch of other fun gift items, like cards and journals.
a lesson in: sushi
Shabu owner BOB VALAIKA offers tips for making flawless rice and rolls every time.
SHABU’S LOTUS FLOWER HAND ROLL LOOKS COMPLICATED BUT IS RELATIVELY EASY TO MAKE.
PHOTOS BY BRIAN UPESLEJA
By Allison Arthur
M
PHOTOS WERE SHOT AT STEIN ERIKSEN RESIDENCES, DEER VALLEY RESORT MARKETED BY CHIN MACQUOID FLEMING HARRIS AT BERKSHIRE HATHAWAY HOME SERVICES UTAH DEERVALLEYREALESTATE.COM
any americans recognize Nobu Matsuhisa as someone who has brought exceptional sushi and dining experiences to this country. And when a chef is fortunate enough to study under him, and move on to open his own restaurant, you can rest assured he will present you with a great meal. Shabu owner Bob Valaika opened his Main Street sushi restaurant 11 years ago, after having worked with Matsuhisa and his team of experts in Aspen, Colorado. Valaika studied in the Asian- and Japanesespeaking kitchen of Matsuhisa for five years. After being hazed because he was one of the only white guys in the back of the restaurant, the chefs slowly warmed up to Valaika and offered him an opportunity to learn the tricks of the trade. “I watched them and learned,” Valaika says. “They taught me how to prepare shabu-shabu, make rice correctly and cut fish properly. They tried to get me to quit, but I loved it.” Matsuhisa offered Valaika a job that would have moved him to Italy, but Valaika decided instead to finish his bachelor’s degree in restaurant management and culinary arts. When he graduated, the Olympics were coming to Salt Lake City, so he determined the area would be a good place to start a business and land himself back in the mountains at the same time. He first started catering, then opened Shabu with his brother, Kevin. Valaika has been making some of the area’s best sushi ever since and shares some of his (and Matsuhisa’s) tricks of the trade with us. DISHINGPC.COM | 25
TOOLS OF THE TRADE A JAPANESE-MADE SUSHI KNIFE: Valaika’s $750 blade came from a friend
of Matsuhisa’s who doesn’t sell commercially. Valaika suggests using a 10-inch, single-sided blade that is hand-forged if you can find it.
MAKI (BAMBOO MAT): Look for one that is flat on one side and round
on the other. Wrap it in plastic wrap, using a blow dryer to seal the plastic to the mat.
RICE NET for washing the sushi rice WOODEN BOWL AND WOODEN SPOON for mixing the rice RICE COOKER
HOW TO PICK THE BEST FISH:
Source fresh fish. When making sushi, freshness is key, so avoid buying previously frozen fish with the exception of hamachi. Valaika likes Honolulu Fish Co. seafood, which you can order online. In Park City, Whole Foods carries quality fish, Valaika says, or seek out a fishmonger, such as Fog River Seafood Market in Salt Lake City. Look for color. Salmon should be shiny and have an orange color with a nice sheen. The color will fade as the fish gets older, so you don’t want a pink hue. Check to ensure the bloodline looks fresh for tuna and swordfish. A dark bloodline could be a sign the fish is old. Look for firmness and a cherry red color in tuna. You don’t want to see an indentation when you touch it. If the tuna is very sinewy (the white layers between the fish) it will be better used for tartare. Pick Valaika’s favorite fish: albacore and bigeye tuna, and farm-raised Scottish salmon. Note: You will
HOW TO MAKE THE BEST SUSHI RICE:
When it comes to sushi rice, Valaika prefers Nishiki, a premium Japanese short grain. To cook, follow these guidelines:
First, put the rice in a rice net and rinse with cold water until the water runs clear. This can take about three solid rinses to remove the excess starch from the grains. Use a rice cooker to cook the rice, following the directions or timer on your machine. If you are making rice in the mountains (at an elevation above 5,000 feet) use a ratio of 1 1/4 cups of cold water to 1 cup of rice. When the rice is done, let it rest undisturbed for 15 minutes—no less, no more. Valaika suggests setting a timer to be sure. This allows the rice to bloom and the kernels to expand. Remove rice from the cooker and put it into a wooden bowl. Don’t use a metal bowl. Season the rice with a mixture of rice vinegar and beet sugar (proportions to taste), which has been heated to dissolve the sugar and then cooled. Start with a 1/2 cup of that mixture to 3 cups of rice and add more to taste if desired. Valaika also adds sea kelp to his rice for an oceany flavor. Slowly mix the liquid into the rice with a wooden spoon, being careful not to crush the rice and turn it into mush. Cover the rice and let it cool and rest for at least 45 minutes and up to 3 hours.
Shabu’s Lotus Flower
For Valaika’s beautiful take on a hand roll, make sure all ingredients start cold, except the pickled ginger and wasabi, which should be brought to room temperature and served on the side. 1 seedless English cucumber, sliced into rounds on a mandolin 3-inch ring mold Prepared sushi rice (see opposite page for instruction) Spicy tuna tartare (your favorite recipe or a mixture of tuna, Sriracha and mayonnaise to taste) Sashimi-grade tuna, sliced Tobiko Green onions, sliced Light soy sauce • Wet your hands so the rice won’t stick to you. • Lay the slices of cucumber around the inside of the mold overlapping about halfway. Put a round patty of rice on the bottom of the mold inside the cucumbers. Gently push it together with your fingers, being careful not to mash it. • Wet hands again and add the tartare. Gently press down to remove from mold. It should come right out because the cucumber doesn’t want to stick to the metal. • To make the flower, cut thin sashimi slices and shingle them like you are laying a roof. Roll it to make it look like a blossom. • Top with tobiko and green onions and serve with light soy sauce.
DISHINGPC.COM | 27
Shabu’s Traditional Sushi Roll
“Sushi is very ‘anything you want,’ ” Valaika says. “Use whatever your palate craves. It is not like a French recipe. You can leave out or add whatever you want.” • Start by putting the rice on the rough side of the nori. The shiny side of the nori should be on the outside for presentation purposes, so lay the shiny side down on the flat side of the bamboo mat. • Wet your hands, form the rice into a gently packed ball and place it in the middle of the nori on the mat. Spread the rice in an even layer to the edge of the nori, corner to corner. Don’t add too much rice. You want to be able to see a bit of the nori through the rice. Be careful not to mash the rice down. • To make an inside-out roll, take the flat side of the maki and flip it over. Bring the rice and nori to the bottom edge centered on the mat once the rice side is down. • Add the ingredients of your choice without overloading the roll. Take your time and make it look tight and packed correctly. • Very gently make the ends meet and tuck it under a bit. Gently mold it together with the mat and your hands. Carefully draw a cold, wet knife toward you through the roll without sawing at it. • For a “sexier” look, Valaika says to go back to the flat side of the mat, cover the roll with plastic wrap and mold it again post-cut.
28 | DISHINGPC.COM
Shabu’s Roasted Jalapeno Vinaigrette (or Sushi Sauce)
8 jalapenos 1 tablespoon oil Salt and pepper 2 tablespoons sugar 1 cup rice wine vinegar Canola oil
Heat oven to 450 F. Place the jalapenos in a roasting pan and coat them with oil, salt and pepper. Roast the peppers in the oven for about 10 minutes until softened but not charred. Cut
off the stem of the jalapenos. Place in a blender and add the sugar and rice wine vinegar. Blend until smooth and add canola oil until the mixture has emulsified to about 1 to 1 1/2 cups.
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main street with a twist FLETCHER’S PROUDLY WELCOMES CHEF SCOTT BOBEREK BACK TO MAIN STREET. JOIN US FOR LUNCH & DINNER DAILY.
©2014 FletchersServices LLC. All Rights Reserved.
RESERVE THE CHEF’S TABLE FOR AN AMAZING EXPERIENCE.
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BLUE CHEESE FONDUE
seared buffalo and beef, brioche, port reduction & tarragon
SHORT RIB GRILLED CHEESE
roast garlic aioli, beehive promontory cheddar, tomato, arugula and sour dough
PEANUT CRUSTED THAI SALMON
sweet thai chili & peanut crusted, pickled cucumber, sweet sake sauce & sticky rice
BEEF WELLINGTON
filet of beef, mushrooms, and prosciutto wrapped in pastry with parsnip puree & mustard demi-glace
COME FOR THE FOOD. STAY FOR... THE LIBRARY LOUNGE AT FLETCHER’S, OPEN NIGHTLY AT DUSK. FLETCHER’S • 562 MAIN STREET • PARK CITY, UTAH • FLETCHERSPC.COM • 435-649-1111
I L L U S T R AT I O N BY T I M T O M K I N S O N
athletes’ eats
Snowmobilers get a bad rap. critics may call them fat, drunk, reckless rednecks. They say snow machines are loud, polluting and destroy our pristine environment. The subject is so polarizing there is almost no convincing opponents otherwise. But true mountain riders know snow machines are fast, fun, winter motorcycles capable of beaming you 30, 40, maybe 50 miles into the backcountry.
HOT DOGGERS AND SLED CHEFS A DAY OUT ON A SNOWMOBILE CAN OFFER A CARBURETOR-COOKED LUNCH WITHOUT SACRIFICING TASTE. BY SAM PETRI
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Deep out there, past all the condescending cynics, is Freedom Country. And for many ’bilers, a day out in the mountains also means a hot lunch cooked in their very own oven. On most snowmobile motors, the exhaust muffler gets so hot that riders have created an oven you mount on the outside to cook food. There are a few popular versions of this device, namely the Muffpot and the Hot Dogger. The Muffpot is slightly bigger than the Hot Dogger. Typical Muffpot cuisine includes hot dogs, corn dogs, brats, burritos, kielbasa,
a hot lunch,” he says. The Muffpot possibilities are limited only to your imagination. There are recipes for barbecue pork, garlic and butter shrimp, prime rib and dill salmon that would make Martha Stewart want to ride with your crew. “There’s kind of an art to it,” Tate says. “We do homemade ribs and tamales all the time, too. You can put snow inside to steam them. You can get pretty creative.” With no exhaust taste issues, Tate uses his Muffpot all the time. There are a couple of things to consid-
foil, as it can give food a gray tint. So many advanced sledneck chefs have moved on to oven bags. There is even a company called Snack Packers that makes FDAapproved nylon bags designed to fit perfectly inside the Hot Dogger and Muffpot. Get inventive and you can go deep into the backcountry without going hungry — and without having to eat a frozen sandwich. Every year in the spring, Tate hosts a Cinco de Mayo party in the backcountry. To commemorate the end of the winter,
TYPICAL MUFFPOT CUISINE INCLUDES HOT DOGS, CORN DOGS, BRATS, BURRITOS, KIELBASA, HOT POCKETS, CHICKEN WINGS, PIZZA ROLLS, SWEET ROLLS, APPLE TURNOVERS, POP-TARTS AND MORE. Hot Pockets, chicken wings, pizza rolls, sweet rolls, apple turnovers, Pop-Tarts and more. Half hot plate, half warming oven, the Muffpot may just be the most ingenious aftermarket modification one can make to his snowmobile. “I got one on my sled,” says Joel Tate, executive chef and partner at Rendezvous Bistro in Jackson Hole, Wyoming. Tate, who works primarily at the Bistro and also cooks at Silver during the Sundance Film Festival, rides a 2013 Ski-Doo REV-XM E-TEC that emits 85 percent fewer emissions than previous carbureted 2-strokes. He typically puts elk or breakfast burritos in his Muffpot. “I put burritos in frozen, flip them after an hour, ride for about another hour, and the outside crust will be nice and flaky. It’ll be minus 20 out there, and you’ll still have 32 | DISHINGPC.COM
er when cooking with your snowmobile engine to achieve proper cooking temperatures. For one, trail riding does not produce heat at the same rate as pinning the throttle uphill. If you want to produce the most heat, sidehilling with your throttle wide open is probably your best bet to spike the temperature. While every engine is a little different, in general, 20 minutes of trail riding equals about four two-minute, wide-open hill climbs. Let’s start with the simplest food item out there: the hot dog. When trail riding, hot dogs wrapped in tinfoil will be done in about 40 minutes. Finish them by pulling the tinfoil off and take a couple of two-minute, wide-open hill climbs. That should give the dog a nicely charred, crisp exterior. Some riders dislike cooking with tin-
and the Mexican army’s unlikely victory over the French in the battle of Puebla, Tate sleds in 60 to 80 tamales, elk burritos and multiple grills, and his whole crew hangs out all day — some years, they even drag in a keg of beer. Food is the great unifier. While snowmobiles are perhaps the most contentious vehicles in the backcountry, the riders are far from their moronic stereotype — they’re innovative gearheads. So next time you’re out there, extend a hand to the rider in the neon green suit. If you’re lucky, you might even score a weenie tot.
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CHIMAYO TORTILLA SOUP
THAW OUT & FILL UP
TRY THESE SOUPS AND STEWS ON A COLD WINTER’S DAY NOTHING IS QUITE AS COMFORTING AS A STEAMING BOWL OF SOUP OR A HEARTY STEW AFTER A POWDER DAY OR BACK-TO-BACK SUNDANCE FILMS. ONE SLURP CAN QUICKLY THAW YOU OUT DURING THESE FRIGID WINTER MONTHS. EACH CULTURE HAS ITS OWN SPECIALTIES, AND ALMOST EVERY FAMILY HAS A COVETED RECIPE. THE RESULTS ARE AS DELIGHTFULLY VARIED AS THEIR ORIGINS — CREAMY, LIGHT, SAVORY, DENSE AND SPICY — JUST TO NAME A FEW. NEXT TIME YOU’RE OUT IN THE COLD, REMEMBER THESE PARK CITY FAVORITES ARE SIMMERING WITH LOVE IN KITCHENS ACROSS TOWN, WAITING FOR YOU TO COME IN. BY COLE D. LEHMAN / PHOTOS BY DARRYL DOBSON
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Mountain Resort town lift and head into Butcher’s for this saucy, bourbon-based treat. Butcher’s has a casual, kid-friendly atmosphere and is one of the best family spots in town, but this particular soup isn’t for kids. The chef doesn’t go light on the bourbon, so the soup usually has a pleasant kick. They only use the best lobster from Maine, and this hearty, winter classic is filled with fresh veggies and oyster mushrooms.
501 ON MAIN
BUTCHER’S CHOP HOUSE LOBSTER BOURBON SOUP
THE FARM
Split Pea and Ham Soup Inspired by his South Carolina roots, Chef Steven Musolf brings the flavors of Charleston to life in this soup with Rocky Mountain ingredients. A flavorful broth of locally harvested peas and veggies is bolstered with a domestic country prosciutto that lights up the taste buds. Garnished with a bacon-fat-brushed crostini, this soup is simply a delight for pork lovers. Even though The Farm’s menu changes seasonally, this dish keeps making the cut and is a hit every winter.
HANDLE
Parsnip Soup Handle is a new restaurant in town and already a favorite. Their parsnip soup is a satisfying, vegetarian option that won’t weigh you down. The parsnips are the center of the dish, and their naturally creamy flavor means that Chef Briar 36 | DISHINGPC.COM
Handley doesn’t have to drown the carefully blended soup in dairy. Onions, leeks, garlic and locally sourced apples are some of the other ingredients that bring this bowl to life. Expect this soup to be garnished with anything from candied hazelnuts to local micro greens.
YUKI YAMA
Kimchi Ramen Thaw out and fill up with flavorful, homemade ramen broth that’s brimming with fresh egg noodles, green onion, a poached egg, kamaboko (Japanese fish cake) and a side of house-made kimchi. This classic Japanese noodle soup is one of the most popular choices at Yuki Yama, and the kimchi broth has a kick of spice that will warm you up on a cold day.
BUTCHER’S CHOP HOUSE
Lobster Bourbon Soup Hop off the bottom of the Park City
Vegan Chili Vegan options are hard to find on Main Street, and this chili hits the spot. It’s slow-cooked to perfection and packed with fresh veggies in a base of legumes, onions, peppers, diced tomatoes and Mediterranean spices. Each bowl is served with a toast point (like a crostini, but softer) on the side. 501 On Main’s chili is vegan done right — flavorful and gratifying.
GRAPPA
Mushroom Soup A Park City classic, Grappa’s creamy mushroom soup is one of the dishes that put Bill White, owner of Bill White Restaurant Group, on the map 21 years ago. Fresh portobello, crimini, oyster and button mushrooms combine in a sherry-wine reduction to form the heart of the soup. Chef Derek Gherkins finishes off each bowl with fresh rosemary, chives, roasted wild mushrooms and white truffle oil. It’s well worth the short walk up to the top of Main Street.
LESPRI
Sukiyaki Inspired by traditional Japanese nabemono (hot pot), Chef Scott Benson decided to take the work out of the equation
for his guests and keep all the flavor. This sukiyaki is based on a miso broth filled with spinach and mushrooms. It’s topped with avocado, cilantro, fresh-squeezed lime, a splash of Sriracha and dried red pepper strands. This delicious soup is filling, spicy and warming without being too heavy — perfect before a night out on the town.
BISTRO 412
French Onion Soup A bowl of warm and gooey French onion soup is one of the best ways to top off a powder day. This traditional French soup has found its way back on the Bistro 412 menu every winter since 2002. Its yellow and red onions and shallots
are simmered to perfection in a sherryveal broth, and the dish is served with crostini and melted Gruyere cheese. Head upstairs to the bar afterward to party with the locals.
HIGH WEST
Chicken and Pheasant Pot Pie Far more stew than soup, this scrumptious chicken and pheasant pot pie is back by popular demand for its second winter at High West. Hearty, piping-hot and filling, it’s stuffed full of root vegetable chunks that complement the chicken and pheasant. A tomato-and-wild-mushroom-based sauce ties it all together, and the flaky poppy seed crust is a favorite of the happy and tired après-ski crowd.
HIGH WEST CHICKEN AND PHEASANT POT PIE
CHIMAYO
Tortilla Soup A recipe passed down to Chef Arturo Flores from his grandmother, this tortilla soup has been a Chimayo staple since the restaurant opened 14 years ago. A colorful puree of Anaheim chilies, cilantro, corn tortillas, fire-roasted garlic and tomatoes, and house-made chicken stock forms the base of the soup. It’s topped with fresh guacamole, Oaxaca cheese and crispy corn tortilla strips. An heirloom recipe that was enjoyed by family every Sunday for generations, this soup is still made with love. CHIMAYO TORTILLA SOUP
LESPRI SUKIYAKI
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ST. REGIS DEER VALLEY J&G GRILL
Turkey Chili A hidden gem in Deer Valley Resort, the slow-braised turkey chili at the St. Regis J&G Grill is well worth the ride up the funicular. Many establishments claim the crown for the best turkey chili in the area, but this made-from-scratch recipe takes two days to prepare and is hard to beat. Highlighted with cilantro and lime, it appeared on the menu in 2009 and guests can’t get enough.
JAVA COW CAFE AND BAKERY
SILVER CASSOULET
African Peanut Soup There’s a group of Park City residents who looks forward to every Thursday at Java Cow Cafe and Bakery. That is when they can find their favorite soup on the menu: African peanut. With a base of onions, peppers, tomatoes and chile powder, the peanuts may sound like a strange addition, but this soup’s different flavor profile has customers coming back for more. It has only been on the menu for a few months but already has developed a cult following.
SILVER
Cassoulet Cassoulet is a rich, slow-cooked stew from Southern France and classically contains white beans and meats. Silver can’t get away from this dish in the winter because everyone loves how it warms them up from the inside out. Its tomato-based sauce is brought together with red wine, sherry, onions, celery, brunoise carrots and garlic. The meat changes every year, but this dish is always served in an 8-ounce, cast-iron Staub with a side of crusty bread to soak up the savory juices. 38 | DISHINGPC.COM
JAVA COW CAFE AND BAKERY AFRICAN PEANUT SOUP
* SOME RESTAURANT MENUS ARE SEASONAL AND SUBJECT TO CHANGE. NOT ALL THE SOUPS MAY APPEAR ON ALL MENUS DAILY.
Your Guide to
SURVIVING SUNDANCE Follow these tips for a delicious, and stress-free, film festival
Sundance Film Festival: January 22 to February 1, 2015
IT’S THE FIRST WEEKEND of the Sundance Film Festival.
Main Street Park City is overflowing with humanity. A somewhat naive, friendly couple squeeze into Silver restaurant in hopes of finding a table, and a meal. We all know what they find — the cards stacked against them with a two-hour wait, a packed bar
and a line out the door. The manager tries to help them but can’t do a thing, except attempt to make more space in the bar by moving a table and some chairs out of the way by slipping them into the elevator. Moments later, this storage solution becomes the couple’s saving grace, and the myth of the elevator table is born. Anyone who has been to Sundance, and wanted to pair their film obsession with a quality meal, knows how challenging that desire can be, especially if you don’t have a secured reservation or a plan that was made far in advance. The elevator story is one of a million where positive attitudes and some creativity can yield a great ending. The other tales centered around the festival and dining out might be more spicy — and local restaurant owners still protect the names of the guilty, as many are famous customers who come back year after year — but the rumor mill includes endless tales of debauchery. This internationally acclaimed film gathering was spawned in 1985 by Robert Redford. Since then, film submissions have grown from a couple hundred to more than 12,000 applicants last year. The festival now attracts upwards of 45,000 people to Park City. All agree Park City life will change drastically during those couple of weeks every winter. Swinging by your favorite watering hole or restaurant will likely take a turn for the impossible. So whether you are an enthusiastic film buff, or a local that has yet to embrace the world-famous event, a strategy for dining out is needed. Many who live in the area have refined their approach to Sundance and have plenty of advice to share on making the most of it, without skimping on fine dining. Longtime local and Mary Jane’s boutique owner Lori Harris loves to go to films, host friends from out of town and dine out during the festival. Harris recommends booking in advance online or calling the restaurant directly. “If you don’t have reservations, be willing to eat early or late, or sitting at the bar is usually a good bet,” she says. Harris also says DISHINGPC.COM | 39
P H O T O BY J O N AT H A N H I C K E R S O N
BY KATIE ELDRIDGE
40 | DISHINGPC.COM
P H O T O BY DAV E B R E W E R ; B E L OW : P H O T O BY J O N AT H A N H I C K E R S O N
being flexible is key — and getting reservations for the second weekend is usually much easier than the first. Also, keep in mind many locations change their hours and menus during Sundance. Some (like many of Bill White’s restaurants) will have fixed menus and/or special hours. Restaurateurs agree people need to book in advance. Lisa Barlow, co-owner of Silver, says December is a good time to make plans. Usually by then the establishments have decided what dates will be blocked out for private parties and which nights will be open to the public. “At Silver, we try to have a balance between private and public events. Also, we try to allow locals to come into our private parties when we can, to include as many people in the festivities as possible.” Shabu also does a combination of private and public events, but anticipates being open to the public most nights of the festival this year. “Many of our regulars make reservations as early as November, because they know they want to eat here during the festival,” says Shabu co-owner Kevin Valaika. “We want to accommodate our locals, and the best way to do that is to confirm a reservation early.” Some may ask: If it’s so hard to get reservations, and traffic is crazy, then why go out? Sundance veterans explain it’s all part of the excitement. You never know whom you will see or sit next to as you sip your miso or pinot noir. Who, you ask, has been to dine in Park City? Take your pick – Samuel L. Jackson, Matt Damon, Ellen
what food you can at the venues to save time, and she says the options are solid: “We come to see the films, and the brownies at the Eccles Theatre are to-die-for.”
DINING OUT DOS
• Make reservations by December • Dine out in small groups if possible • Go early or late (5 p.m. or 10 p.m.) • Try the bar if the restaurant is booked • Be flexible (and nice) • Take the (free) bus to avoid parking issues
OUT OF THE SPOTLIGHT
Barkin, Dave Grohl, Bill Murray, Paris Hilton, Parker Posey, Ashton Kutcher … We could go on. On the flip side, if your focus is truly to see as many films as possible, like Sundance Film Festival fan Jane Skinner, then grab
As a general rule, the further you are from Park City’s Main Street, the better chance you have to eat without a long wait and, often, without parking issues. Here are a few favorites where you have a much better chance of enjoying a meal before the next premiere starts: Fairweather Natural Foods: A 10- to 15-minute walk from Holiday Cinemas on Iron Horse Drive, and on the main bus
peanut shells on the floor). Choose from a full bar menu or have fresh farm-to-table fare from The Grill upstairs.
ORDER OUT TO EAT IN
Private chefs and caterers abound in Park City. Advanced reservations are strongly encouraged for the festival. Or, you can always kick back and order takeout, too.
PRIVATE CHEFS/CATERING
Savoury Kitchen: Skilled in catering for film crews to large parties, Savoury also has
served the filmmakers’ brunch for several years running. savouryparkcity.com Rebekah’s Kitchen: Have special diet restrictions? Chef Rebekah has a menu for you — and everyone else. Her specialties range from comfort food to gluten-free. chefrebekah.com Park City Private Chefs: Owned and operated by Shabu, if you book early, their “freestyle Asian cuisine” can be served at the location of your choice. shabupc.com Chaia Cucina Kitchen: Chef Adam
Kreisel is known for his standout flavors for small or large groups. Kreisel is focused on using local, sustainable and seasonally appropriate components, from grains to produce to meats and specialty items. chaiacucina.com
TAKEOUT AND DELIVERIES
Bangkok Thai on Main: Takeout Thai is just a phone call away — even during Sundance. At Bangkok Thai, the food will be authentic and delicious. Your biggest wild card will be parking. Located on Main Street. bangkokthaionmain.com Maxwell’s East Coast Eatery: With its hub at Kimball Junction, this popular pizza spot and legit sports bar also whips out pies and the full menu for takeout and delivery. Make your choice online, make the call, and you won’t wait long. maxwellsece.com Speedy Fernandez Restaurant Delivery Services: One phone call to Speedy’s and you can order from more than 20 local restaurants. Make your menu decisions, have your credit card ready and call (435) 631-0040. Speedy’s will bring your meal to your door. Anticipate longer waits during the festival. parkcitydelivery.com Vinto: Vinto’s simple and fresh Italian cuisine is worth “taking out” anytime. Call early (5 p.m.) or late (after 9 p.m.) during the festival for best turnaround times on your meal to-go. vinto.com DISHINGPC.COM | 41
PHOTO BY ERIK KABIK
route, Fairweather is the place to go for a healthy, vegan lunch or snack. Fresh soups made daily, delicious wraps, sandwiches, juices and salads. Grab a kombucha, green juice or wheatgrass to keep yourself energized to see even more movies. fairweathernaturalfoods.com Bird & Barley: This no-frills fried chicken and beer joint has a simple menu of comfort food. Order single entrees or family style, and dine in or take out. There are also healthier options, like salads, making this an off-the-beaten-path pick for everyone. birdandbarley.com Blind Dog & The Boneyard: These two establishments share a parking lot and arguably one of the best locations for convenient Sundance dining. The Boneyard has an upscale bar menu and a casual, inviting vibe. Blind Dog has a full sushi bar, bar and gigantic restaurant. Both are favorable options for grabbing a quick bite during the film frenzy. blinddogpc.com boneyardsaloon.com Billy Blanco’s: If your film fest brings you to Kimball Junction, you have reason to drop into Billy Blanco’s. With a Vegasstyle energy and ample seating, the “burger and taco garage” has delicious fries, margaritas and everything in between. billyblancos.com O’Shucks/The Grill: Snuggled next door to Billy Blanco’s, The Grill boasts a spacious downstairs bar (O’Shucks) with oodles of beer on tap, and a high-pressure system of big-screen TVs to keep any sports fan content (yes, you can leave the
outside the kitchen BY ALLISON ARTHUR
MOUNTAINS OF BURGERS
CHEFS FROM AROUND THE AREA CREATE AN APRÈS-SKI PARTY WITH THREE BURGERS THAT ARE ANYTHING BUT BASIC. WHAT’S BETTER THAN a big burger at the end of a powder day? How about three of them? We asked chefs from the Park City area to construct a version of an après-ski burger that matches their cooking style. We only made one request: don’t make a standard patty between two buns. The result? The chefs created thoughtful plates that reflected their individuality, with ingredients ranging from pork to quinoa. Since no après meal is complete without a beverage, we found an expert bartender to create a hot and cold cocktail to accompany the meal. And can you think of anything better than dessert after that big burger? How about three of them – you earned it today!
PHOTOS BY BRIAN UPESLEJA
TO CREATE OUR APRÈS-SKI PARTY, WE TURNED TO THE FOLLOWING EXPERTS FOR HELP: Location: Home for sale in Promontory Club, a luxury development with sweeping views of the Wasatch Mountains. The home was designed by Dale Ayers. For more information, contact the Promontory sales team at 435-333-4600. 42 | DISHINGPC.COM
Styling: Katie Eldridge and Panic Button Media, with additional props from Promontory Club Participating chefs and mixologist: Jerry Garcia, executive chef, The Boneyard; Penn Kinsey, executive chef, Blind Dog; Kelly Write and Jake Six, Whole Foods Park City; Kevin Donovan, executive chef, and Matt Krueger, sous chef, Promontory Club; Casey Metzger, owner, Top Shelf Professional Bar Services
PARTYGOERS WARM UP WITH SPECIALTY DRINKS WHILE THE TEAM OF CHEFS (BELOW) ENJOYS EACH OTHER’S BURGERS AND COMPARES COOKING NOTES.
Combine first 3 ingredients in a warmed mug, top with whipped cream and sprinkle nutmeg to finish.
Metzger conceptualized a winter margarita and a spiked hot chocolate. Both drinks complement the variety of flavors in the burgers and desserts.
WINTER MARGARITA For the cinnamon syrup: 1 1/2 cups water 1 1/2 cups sugar 1 teaspoon ground cinnamon 3 cinnamon sticks For the drink: 1/2 ounce of cinnamon syrup 1 1/2 ounces Cazadores Reposado tequila 1/2 ounce fresh lemon juice 3 ounces of apple cider, chilled Cinnamon sticks Baked apple slices Cinnamon
To make the cinnamon syrup, place 1 1/2 cups water in a saucepan with 1 1/2 cups sugar, 1 teaspoon ground cinnamon and 3 cinnamon sticks. Heat on medium for about 5 minutes or until the sugar is melted and the flavor is infused. Let cool and refrigerate until ready to use. To make the margarita, add first 4 ingredients to a shaker, add ice, shake and pour over clean ice in a 10-ounce glass. Garnish with a cinnamon stick and a baked apple slice. Sprinkle with a dash of cinnamon. OPEN-FIRE HOT CHOCOLATE 1.5 ounces of Jack Daniel’s Tennessee Honey Whiskey .75 ounce of Frangelico 4 ounces hot chocolate Fresh whipped cream Nutmeg, grated
In keeping with the sushi theme of her restaurant, Kinsey made this Bigeye Fat Tuna Burger, with an Asian take on all the fixin’s.
BIGEYE FAT TUNA BURGER 1 tablespoon grapeseed oil 7-ounce bigeye tuna steaks,
one per burger Sea salt and fresh-cracked black pepper to taste Your favorite hamburger bun Black garlic aioli Hot as Hell Sriracha Boston lettuce Avocado Smash Pickled Bermuda onions Crispy potato sticks Sesame seeds Nori chiffonade Add grapeseed oil to a hot, nonstick saute pan. Season the tuna steak generously. Sear for 2 minutes on each side, leaving the inside rare. Set aside. On the bottom half of your hamburger bun, spread the black garlic aioli and Sriracha to taste. Lay down the leaves of Boston lettuce. Then, set the tuna steak in place. Spread the avocado mixture on top of the tuna. Add the pickled Bermuda onions. Finally, top with crispy potato sticks, a sprinkling of sesame seeds and the nori chiffonade. Top with the other half of the bun. QUICK PICKLED ONIONS
Bermuda onion, thinly sliced 1/4 cup rice wine vinegar 1 tablespoon sea salt Put ingredients into a bowl and let marinate for 30 minutes. Remove onions from brine and set aside. AVOCADO SMASH
2 avocados
1 tablespoon olive oil 1/4 teaspoon togarashi (Japanese mixed chile pepper) Fork-smash the avocados with olive oil and togarashi. Set aside.
BLACK GARLIC AIOLI
1 head black garlic, minced 2 tablespoons Carolyn’s Mustard (or any sweet, hot mustard) 1 tablespoon lemon juice 2 cups mayonnaise
2 tablespoons parsley, chopped Sea salt and pepper to taste Whisk together the ingredients and season to taste.
HOT AS HELL SRIRACHA
(Gloves required) 1 cup Thai chilies 1 tablespoon grapeseed oil 1 head of garlic, minced 2 medium shallots, minced 16 ounces whole plum tomatoes 1 tablespoon fish sauce 3 tablespoons sugar 1 tablespoon rice wine vinegar Remove stems from Thai chilies and mince. In a nonreactive saucepan, heat grapeseed oil. Saute garlic and shallots until slightly brown. Add tomatoes and Thai chilies. Bring to a very low boil and simmer for 10 minutes. Add fish sauce, sugar and vinegar and simmer for 5 more minutes. Puree, then chill. You may adjust the heat by adding more sugar and vinegar. For a healthier — and meat-free — take on a burger, Write and Six created this black bean quinoa burger, with a honey vinegar beet salad on the side.
BLACK BEAN QUINOA BURGER 1/2 cup red onion, diced 1/2 cup red bell pepper, diced 1 tablespoon olive oil 1 tablespoon basil, chopped 1 pound quinoa, cooked 2 cups canned black beans, rinsed 2 cups canned corn, rinsed 2 whole eggs, whisked 1/2 cup panko breadcrumbs 1/2 cup Thai chili sauce 1 tablespoon cayenne pepper
Saute the onion and pepper in a bit of oil over medium heat until they are wilted. Combine the veggies in a bowl with the rest of the ingredients. Blend the mixture together in a food processor to combine (do this in small batches) until the mixture becomes thick and sticky enough to hold together. Be careful not to overprocess the mixture or it will be too smooth to form into patties. When the mixture can form a ball, use a 4-ounce scoop to make burger-size portions. Shape into patties, then bake the burgers at 350 F until their internal temperature reaches 165 F.
HONEY VINEGAR BEET SALAD 1 pound beets, roasted and peeled 4 ounces roasted walnuts 12 ounces Gorgonzola, crumbled 2 teaspoons orange zest 1 cup Slide Ridge honey wine vinegar (this is a Utah product you can find at Whole Foods or use a similar substitution of your choice) Put all ingredients into a bowl except the vinegar. Place the vinegar in a saucepan on medium-low heat and bring to a slow boil until it is reduced to 1/4 cup. Mix the vinegar over the salad and stir to combine. Garcia made guests the popular Boneyard Belly Burger. The half-pound burger is topped with brown-sugar-cured pork belly, onion rings, smoked garlic aioli and house-made pickles. Because it is difficult to re-create at home, we suggest getting one at the restaurant. You can make his potato leek soup to go along with it.
Finish off the burger with toppings of your choice. The chefs used lettuce, tomatoes, pickled onions and a garlic aioli.
POTATO LEEK SOUP 1 tablespoon extra virgin olive oil 1 cup pancetta, diced 2 cups onion, diced 4 large leeks, cleaned and sliced Salt and pepper 3 tablespoons butter 3 tablespoons all-purpose flour
1 quart chicken stock 1 quart beef stock 3 tablespoons white wine 4 cups potatoes, peeled, quartered or diced Pommes frites for garnish Truffle oil for garnish
Melt the chocolate and butter over a double boiler. Whip the sugar and the eggs together in a separate mixing bowl until blended. Over a separate double boiler, whip the eggs and sugar until the mixture
Heat oil in skillet over medium heat. Add the pancetta and cook to render the fat. Add onions and leeks, saute for 2 minutes, and season with salt and pepper. Add butter. When melted, stir in flour to make a roux. Whisk in chicken and beef stock, then add wine and potatoes. Bring the mixture to a simmer and cook until potatoes are tender. Using a hand blender, puree the soup until just smooth. Season with salt and pepper to taste. Garnish with pommes frites and truffle oil on top. Donovan and Krueger conceptualized three desserts for our après party: a sticky toffee cake with cherry cocoa chip ice cream; an apple tart; and a baked hot chocolate cake with a homemade marshmallow topping. Find the other recipes online at dishingpc.com.
BAKED HOT CHOCOLATE CAKE 18 ounces semi-sweet chocolate, chopped 1 1/2 sticks unsalted butter 1/2 cup granulated sugar 8 whole eggs
has doubled in volume. Slowly temper (or add) the whipped sugar and the eggs into the melted chocolate, folding it in gently. Portion the batter into greased ceramic soufflĂŠ cups, leaving about a 1/2-inch of space at the top for expansion. Bake in a preheated 350 F oven for 15 minutes. Serve immediately. Promontory serves the hot chocolate cakes with a homemade marshmallow topping. You could make something similar and add it on top, or use whipped cream or ice cream.
messed manners
DON’T BE A RICHARD A FEW TIPS ON DATING AND DINING OUT (BUT DON’T ACTUALLY TAKE ME SERIOUSLY)
I L L U S T R AT I O N BY A DA M L A R K U M
BY NINA RESOR I recently went on a bad date. he doesn’t live in town, so I’m not (completely) blowing up his spot. For all intents and purposes, we’ll call him Richard. Man, was he a pretentious a**hole. We went to No Name Saloon for drinks, and it began immediately. As we sit down, he declares he doesn’t like the bartender. What? We’ve been here for 30 seconds. He then surveys the wine list, condescendingly summons said bartender and proceeds to ask him about the reds. After a brief conversation, Richard orders a beer, saying, “None of these wines are up to my standards.” Oh, I’m sorry. Did you want to
go somewhere else? I heard Queen Elizabeth is having people over tonight. Maybe that would be “up to your standards”? Bitch, please. Take it down a notch. What a dial tone he was. I could have left the bar for an hour, and he still would have been talking about himself when I returned … or competing with the beige wall for most boring person in America. Do you think I care about your new end table or your cat? Because I don’t. And it just got worse. He became drunk and loud and began constantly interrupting me with irrelevant, disjointed stories. Things to remember for next time: Don’t mix alcohol with DISHINGPC.COM | 47
I STOPPED PAYING ATTENTION FIVE MINUTES AGO. I’M SO DISTRACTED BY THE PIECE OF FOOD IN YOUR TEETH I’M UNABLE TO FOCUS ON ANYTHING YOU’RE SAYING. DID YOU JUST SAY SOMETHING INTERESTING? NO, I THINK I HALLUCINATED.
someone who talks incessantly about himself. Bartender, I beg you, make my cocktail a stiff one. First of all, Richard — actually, do you mind if I call you Dick? — I’m right next to you. SO WHY ARE YOU YELLING AT ME? Secondly, I have very few standards but knowing when to shut the f!*# up is one of them. A) What you just said, that’s not even a word, and B) Are you still talking? I stopped paying attention five minutes ago. I’m so distracted by the piece of food in your teeth I’m unable to focus on anything you’re saying. Did you just say something interesting? No, I think I hallucinated. I love No Name — the bar, the food, the atmosphere, the whiskey and ginger 48 | DISHINGPC.COM
— but it doesn’t matter what restaurant you go to if you’re not in good company, such as the person sitting next to you is a straight-up snob, talking shop about this “very prestigious” job he has. Hold up: Before you go any further, I’m still not entirely clear on what it is you do for a living. Moral of the story: Restaurant etiquette is important. I’m not talking Emily Post propriety here. Do I want to date Mr. Standards? Not particularly. Do I want to date someone with a mullet and meth mouth, napkin tucked into shirt? That’s not really how I roll, either. I just think that people should be more aware of how they behave. I mean, let’s call a spade a spade — alcohol can explain away a lot of questionable behavior. Trust me, I’ve done the legwork. But I don’t understand why some people think that it is acceptable to act the way they do in restaurants, or in public for that matter. And on that note, here are some very simple, bare-bones tips on restaurant etiquette – not only for when you’re on a date, just things that, in my mind, everyone should know but apparently doesn’t. 1. Please control the VOLUME OF YOUR VOICE. The people sitting at the opposite end of the bar don’t want to hear your tired, deliberately cultivated opinions on, well, just about anything. 2. Don’t be an obnoxious drunk.
Drinking is fine, encouraged in fact. By all means, get lit, but know when to lock it up. 3. Don’t interrupt other people. It makes good conversation next to impossible. 4. Always tip at least 20 percent. 5. Be fine with splitting the bill evenly on occasions with friends. If I got four drinks and you got one (buzzkill), I get it, splitting is not fair, but if it’s a matter of a few dollars, just save everyone the hassle of doing actual math. If the $3 is that important to you, I’ll take you to the Dollar Store and you can go to town on my dime. 6. Having standards is great, but don’t be a snob. Don’t loudly declare that every red on the wine list at a nice restaurant is beneath your taste. Just order a drink and shut your mouth. 7. PDA on a first date? No. Please stop touching me. Haven’t my blank stares and general disinterest in everything you’ve said made it clear that I don’t like you? This isn’t going to happen again, unless you magically get a new personality by the time I’m back from the bathroom. 8. Cut the bartender or your server some slack. Very few things warrant being rude. I’m sure restaurant employees have to deal with some real pieces of work on a daily basis. Don’t be another. 9. I guess I should say something to the effect of the guy should open the door for the girl, pull out her chair … or whatever … I don’t really care. Just buy me a drink (or four) and we’ll get along just fine. Essentially, #10 sums it up pretty nicely: 10. Don’t be a total a**hole when you go out to eat.
APRÈS Après, APPETITE by definition, means “after” in French. In most places around the world, the word is used as an adjective. Those of us who live in a ski town, however, use the word as a verb. “Where should we après?” for example. Après-skiing is a sport in itself. The post-mountain meal has become a way to relive stories of powder turns while enjoying food and booze. The tradition can be just as much of an incentive to hit the slopes as the snow. The sport welcomes all — from vacationing families to backcountry skiers — and all types of attire — from soggy ski gear to fancy sweaters and furry boots. In the Park City area, there are many mountains to choose from for a day of skiing and afterskiing entertainment.
No matter which mountain you ski, après options abound. Check out these stops at Deer Valley, Canyons, Park City and Sundance.
DEER VALLEY
MONTAGE DEER VALLEY Offering several options for après-ski snacks, the mid-mountain location of this hotel offers a nice reprieve, whether you’re staying at the resort or simply skiing your way down the hill. The views at Vista Lounge and Terrace are unparalleled. Sit by a fire, sip on mulled wine served from hot cauldrons and share some fondue with friends, or feast on the impressive seafood tower. Next door at Yama Sushi (only open in the winter) try a sushi roll, such as the Yama with spicy tuna, cucumber, yuzu-shishito pepper pesto, suzuki, lemon and micro shiso, or the Empire, with Maine lobster, sashimi and a ponzu butter sauce. Warm sake flight pairings could heat you up, or try the resort’s signature drink, the Alpine Squeeze — a light and fruity grapefruit-and-vodka martini. MONTAGE DEER VALLEY
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STEIN ERIKSEN LODGE Here you will find a vintage mountain lodge experience, so don’t miss either of their après stops, Troll Hallen and Glitretind. For a light lunch or afternoon nibble, go by Troll Hallen for cheese fondue. Served Swiss-style with Gruyere and Emmenthaler cheese, it’s a delectable nibble to split with friends. Pair your fondue with any one of their 25 local beers or a handcrafted cocktail from the 21-page menu, and you are on track to recovering from a day on the hill. If you need something extra warm, the Snow Plow, with Baileys, coconut rum, hot chocolate and whipped cream, will do the trick. For a more upscale après experience, four-star dining awaits you at Glitretind. Grab a
bowl of wild game chili from the buffet (the chili is served at Troll Hallen, too), and pair it with one of six bloody marys while sitting next to a fire with stunning surrounding views of Deer Valley Resort. THE BRASS TAG AT LODGES DEER VALLEY Indulge in Deer Valley’s newest après hot spot, The Brass Tag, just a short drive from the base of the mountain. Hop on their complimentary shuttle, which drops you right at their doors, and belly up to the bar. There, you’ll find an homage to the town’s former mining roots. Historical mining maps and brass tags cover the bar and make for interesting entertainment while après-skiing with friends. Enjoy a bird’s-eye view into the kitchen while the chefs prepare DRAFTS SPORTS BAR & GRILL an array of eclectic comfort food. What to order? The Chimichurri Chips, the chef’s take on a classic nacho dish. (the salt and vinegar is a crowd-pleaser), a These brick-oven-fired chips, doused in stone-hearth pizza or a bowl of buffalo chili. house-made chimichurri sauce, are a unique The Tatchos are a fun choice for a starter, après bite to chow down on with friends combining beloved nacho toppings like sour because, let’s be honest, who doesn’t love a cream and tomatoes on a bed of tater tots huge plate of fresh potato chips after hitting instead of chips. If you’re really hungry, get the slopes hard all day? a burger. Drafts lets you pick your bun, your protein and your toppings to create the perfect post-ski meal, or choose one of the curated options Drafts has designed for you. The Canyons Sunrise comes with a fried egg, DRAFTS SPORTS BAR & GRILL This gourmet gastro pub at the base of the applewood smoked bacon, Canadian bacon Canyons is so popular a wait often starts al- and tater tots. Fair prices and large portions most as soon as they open their doors at 11 make Drafts a good value, too. a.m. But with 50 beers on the menu, a heated deck and big-screen TVs playing your favor- THE WALDORF ASTORIA’S ite games, there will be plenty to keep you POWDER ICE LOUNGE busy while you wait. Share a plate of wings As one of Park City’s most unique spots, with a variety of different sauces and rubs the Powder Ice Lounge is a 14-foot bar
CANYONS
THE BRASS TAG AT LODGES DEER VALLEY
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made of carved ice and adorned with sculpted ice furniture, located on the porch of Powder restaurant. The Ice Lounge will be open on select evenings this winter, primarily during Sundance. This year, Powder bartenders have created a specialty cocktail for guests to sip on while enjoying live entertainment and passed hors d’oeuvres. The Cedar-
THE FARM, UMBRELLA BAR, RED TAIL GRILL AND THE BISTRO At The Canyons Resort, there are many places where you can enjoy a variety of food and atmospheres. Red Tail Grill offers popular Mexican dishes along with amazing margaritas, too. Umbrella Bar, at the base by the main lift, has 360-degree views and a massive deck to enjoy salads, soups and THE WALDORF ASTORIA’S POWDER ICE LOUNGE
Smoked Manhattan is a smooth blend of High West Whiskey Campfire, Fernet Branca, Angostura bitters and Luxardo cherry juice, mixed in a shaker with cedar smoke and strained into a martini glass. It’s an excellent drink to warm you up while you snuggle under a fur blanket after a long day on the slopes.
sandwiches. The Bistro is the only modern kosher bistro of its kind, and even if you don’t keep kosher, you will love the cuisine, which appeals to everyone. They even offer Sabbath dinner on Friday nights. But many favor The Farm, which focuses on local, sustainable and seasonal ingredients. Try The Farm Potato loaded with bison chili,
Beehive smoked-habanero cheddar, bacon, barbecue brisket, chive sour cream and fried shallots, or the crispy chicken livers and smoked cheddar grits served with a jar of house pickles and caramelized onion jus.
PARK CITY
HIGH WEST DISTILLERY As the world’s only ski-in distillery, High West knows how folks like to après. Noted for their high-end specialty cocktails, claim a stool at this bar when you need something a little stronger than a beer. With an ever-changing cocktail menu, one item is constant: their High West Lemonade. It ranks as one of the most popular drinks due to its fresh, homemade ingredients. Wondering how a lemonade cocktail is appropriate for winter? This concoction is spiked with mulled vanilla, cinnamon, nutmeg and cloves to highlight the double rye whiskey, and will have you racing off the slopes to get warm. Every ingredient for this drink is made in-house, from the syrup to the lemonade to the whiskey itself. The house-made pretzel with a whiskey-beer cheese sauce makes for a perfect pairing. THE CORNER STORE PUB & GRILL Want to après like the locals do? The Corner Store is the place to kick off your boots and relax after a long day on the slopes. They offer a wide selection of fullstrength beers from Wasatch and Squatters, as well as a menu consisting of more than just your average pub fare — think slow-smoked meats, like pulled pork and turkey, and homemade wing sauces (honey chipotle, barbecue and buffalo), all incorporated with a secret special ingredient. This is where those in the know go to DISHINGPC.COM | 51
partake in afternoon porch drinking and eating. Grab a basket of crispy jumbo wings and wash them down with a $2 PBR. You’re guaranteed to have a jovial time without lavish spending. And with a name that casual and inviting, there’s no excuse not to stop by. SILVER At this downtown favorite, your options include a sophisticated variety of snacks, and since it opens at 5:30 nightly, Silver can be a good choice for upscale après-ski munchies and drinks. Shared plate options include dishes like oven-roasted olives and venison carpaccio, but arguably the most popular is the baby octopus, which is served with olives, lardo, fennel, pimenton spices and potatoes. The restaurant serves about 30 pounds of this dish a day in the winter. A refined selection of warm and chilled cocktails will go with your bites nicely, but if you are feeling adventurous, leave your decision-making to the bartender and play bartender’s roulette. Bar manager Jonnie Long says about one out of every three drinks is left to his skilled selection. Tell him what types of alcohol you like and give preferences, like sweet or sour and hot or cold, and then he will make you something off the menu. The concoction will no doubt be fantastic. BAJA CANTINA Get your turns in early and head to Baja Cantina from 2 to 5 p.m. for their daily après specials. With an ever-changing menu, you don’t want to miss anything they’re serving. If you’re in the mood for a tasty margarita, but don’t feel like the spending the money, Baja Cantina is where you want to be. Locals and tourists alike flock to this Tex-Mex watering hole for $2.75 Cuervo margaritas, made fresh with all the regular fixin’s plus Grand Marnier. These margaritas are top-quality, but Baja Cantina offers them for a better price than many other places in town. Don’t forget to order chips and salsa with your drinks; they’re only $1 during 52 | DISHINGPC.COM
SILVER
happy hour. Another tip for ordering: The chicken flautas have been on the menu for 30 years, so you know they must be good. This après spot guarantees you a solid bang for your buck, with quality food and even better prices.
ROCK & REILLY’S
O
ther classic spots in
ROCK & REILLY’S This standard — but way better than average — Irish pub is an entertainment mecca with nine flat-screen TVs, ring toss, a photo booth and special events throughout the week. Partially dubbed with the name Reilly — a notorious Irish smuggler with a ravenous appetite for whiskey — this establishment houses the kindred spirits of
RUTH’S CHRIS
STEAK HOUSE Park City not to miss include O’Shucks — think peanuts you can eat and throw on the floor, bar games like shuffleboard and schooners of beer. Lots of professional athletes congregate here, so keep your eyes peeled. No Name Saloon offers the best people watching in town, and it’s always hopping, so if you want to get started early, this is the ideal place to be. It’s often full well before noon. No Name is known for serving monster burgers. A more offthe-beaten-path place to try is the bar area at Ruth’s Chris Steak House. They offer a discounted menu, but the best deal is the free (and delicious) homemade potato chips they serve, usually in the late afternoon.
a Prohibition-era speakeasy instilled with mining history. The menu boasts an impressive array of whiskey flights, or “Irish nectars” as they like to call them, and an assortment of shared après eats. Order the Irish Nachos — voted Park City’s best après-ski dish in 2014. This extra-crunchy plate of grub is an Irish dish with a Mexican twist, served with house-made kettle chips, bacon, cheddar, scallions and corn salsa. It was invented in 1927 in Delvin, Ireland, but the recipe disappeared during the Great Potato Famine and resurfaced in 2011 at Rock & Reilly’s in West Hollywood, and then later at Rock & Reilly’s in Park City.
RECIPES THE MONTAGE’S ALPINE SQUEEZE 1 1/2 ounces Ketel One Citroen 1/2 ounce St-Germain Elderflower Liqueur 1/2 ounce Lillet Blanc 3 ounces Ruby Red grapefruit juice Serve up with a sugared rim and a grapefruit twist. THE BRASS TAG’S CHIMICHURRI SAUCE 1/2 cup parsley 2 tablespoons red wine vinegar 1/2 teaspoon garlic, pureed 1/3 teaspoon red pepper flakes 2 1/2 tablespoons fresh oregano 1/2 lemon, zested and juiced 2 teaspoons sherry vinegar 3 1/2 tablespoons extra virgin olive oil Salt and pepper Add parsley, red wine vinegar, garlic, red pepper flakes, oregano, lemon and
sherry vinegar to a food processor and pulse to combine. Once the mixture is smooth, slowly add in olive oil. Add salt and pepper to taste. Re-create Brass Tag’s dish with homemade chips or your favorite kettle chips. Top with bacon and cheese and warm in the oven until cheese is melted. Finish with a drizzle of the chimichurri sauce on top. THE OWL BAR’S ROSEMARY HOT TODDY If you find yourself at Sundance Mountain, check out the Owl Bar, where they serve warm drinks like this one. 1.5 ounces High West Double Rye Whiskey 1 rosemary sprig 1 cinnamon stick 1 tablespoon agave syrup Pinch of nutmeg Pinch of cloves 1/2 ounce lemon juice Pour ingredients in a 16-ounce coffee mug and fill the rest of the glass with hot water. Garnish with lemon and cinnamon.
BILLY BLANCO’S MENU AND ENTERTAINING ATMOSPHERE MAKE IT A GREAT CHOICE FOR FAMILIES.
KID
TESTED {
DISCOVER AND REDISCOVER FAMILY DINING IN PARK CITY BY VANESSA PIERCE
}
YOUNG-KID DINING TIP: “I CARRY A PLACE MAT THAT CATCHES A LOT OF THE FOOD THAT MY DAUGHTER SWEEPS ONTO THE FLOOR SO IT HELPS KEEP OUR AREA A LITTLE BIT CLEANER.” —SUSIE ENGLISH, SKI UTAH DIRECTOR OF COMMUNICATIONS
PHOTOS BY MIKE SCHIRF AND BRIAN UPESLEJA
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ark City is a virtual playground for kids, and for kids at heart. And at the end of that playtime, we’ve all gotta eat. Yet dining with kids can be tricky: They can be the pickiest of eaters, and they need to be entertained if the meal becomes too drawn-out. Plus, eating out with a family of four can be spendy. Luckily, many Park City restaurants are kid-friendly, with booming atmosphere, affordable prices and fun for all. Even most of the intimate restaurants offer kids’ menus. “Park City is the kind of family vacation you’ll want to discover and rediscover over and over again,” says Erin O’Keefe of the Chamber of Commerce. “Families can enjoy a variety of dining options ranging from fine dining at Deer Valley’s Seafood Buffet to keeping it casual with the kids at The Lift Grill & Lounge in Jupiter Bowl. There is something for everyone.” With so many options, what do you do when looking for kid-friendly dining? “For the most part, stick to family friendly, casual restaurants,” says Susie English, Ski Utah’s director of communications. “The kids will be happier and so will the parents.” Here’s how to keep everyone’s bellies full and faces smiling.
FAMILY FUN AND AFFORDABLE Main Street Pizza & Noodle
This pizzeria located on Main Street in Old Town Park City feels like a pizza restaurant from the halcyon days. Stand in line, order your food and grab a seat. Families will occupy most of the tables. Pizzas, calzones, salads, sandwiches — eat up, it’s great grub at good prices. For less than $10, the kids’ menu has everything from quesadillas to mini corn dogs, from spaghetti to chicken strips. You can’t go wrong. And you always
have the signature Maui Mamma (extra Canadian bacon, pineapple and mozzarella) pizza to fall back on.
Jupiter Bowl’s The Lift Grill & Lounge
Leave it to Park City to marry bowling and top-tier American-style cuisine. Simply put, this chow is like no other bowling alley food you’ve ever tasted. Made-from-scratch mac and cheese noodles with added butter and cheese for the kids? Yes, please. They may never eat boxed Kraft again. Everything
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MAXWELL’S
on the kids’ menu is $7, which means more money for entertainment. While your little ones bowl a couple of rounds with floor-toceiling TV entertainment or play air hockey in the arcade, you can sneak away to the Black Diamond Bar, which has 360-degree views of the facility, allowing you to keep an eye on them, cocktail in hand.
Daly’s Pub & Rec at Montage Deer Valley
Experience high-class food and entertainment at pub-like prices. A quick drive from Old Town Park City or Deer Valley slopeDALY’S PUB & REC
side, this is the coolest little play den downstairs at the Montage. A few bowling lanes, darts, arcade games and casual food at the ritzy Montage? Yep. Your kids will be having too much fun to say thanks. Besides the entertainment, here’s another secret: Daly’s is an affordable option at Deer Valley. For a fraction of the cost anywhere at DV, give the doughy onion rings a try or the handcrafted brickoven pizza. Play an adult round of steel-tip darts as the kids bowl or play classic video games in the arcade. It will remind you of being a kid again.
Maxwell’s East Coast Eatery
Though known for their Fat Kid Pizza, there is also a great kids’ menu at Maxwell’s. Your kids will love it here, and in a resort town, what parents don’t appreciate a $3 slice? This place is a lively bar and restaurant with a big menu. Enjoy sporting events on the many TVs and big booths to share with the family. Located in Kimball Junction, it’s away from the tourist crowd and a place where locals flock. Again, $3 slices, East Coast-style: thin crust and robust. Yum.
Red Rock Brewery
This is an always-popular family pit stop, especially for pre-movie entertainment. 56 | DISHINGPC.COM
Located across the street from Redstone 8 Cinemas, Red Rock features American pub favorites, such as pizza, salads, sandwiches and pasta. The lively atmosphere is great for kids (some of us describe it as noise-canceling). The kids’ menu includes spaghetti, cheeseburgers, grilled cheese and cheese pizza for $5.99. Quite the deal, and then you can take them to Cold Stone Creamery across the street, if there is still room in their tummies.
FANCY AND FLAVORFUL Riverhorse on Main
Looking to upscale your dining experience for the evening? Head to the awardwinning Riverhorse on Main in Old Town. Bask in rich, flavorful surf-and-turf-type cuisine — from buffalo to halibut. The kids’ menu is large, featuring entrees such as petite filet mignon or lobster tail, which will run $15 to $25. Small bites, like chicken satay, pot stickers and iceberg salad, are all under $10. Sit back and relax, enjoy the mouth-watering food and take in the ambiance of mountain views.
Seafood Buffet at Deer Valley
This is a trip under the sea. During the winter, Deer Valley’s Snow Park Lodge dining room transforms into the worldclass Seafood Buffet. You’ve never set eyes on so much food. Your kids will be amazed. It’s a smorgasbord of all-youcan-eat sushi, chilled shellfish, hot seafood appetizers and entrees. The little ones have so many options, parents can’t go wrong. Kids eat whatever they want for $34. Adults fill up for $64.
High West Distillery & Saloon
Visitors come near and far for the whiskey here, but the food is just as tasty. High West
PARK CITY BREAD & BAGEL
is Utah’s first legal distillery since 1870 and a step back in time to Park City’s mining history and heritage of the Old West. The western-inspired cuisine and hospitality, paired with popular drinks such as High West Lemonade or Dead Man’s Boots, make this a unique dining experience for adults but a lively experience for kids, too. Take a load off after skiing (the saloon is right under Park City Mountain Resort’s Town Lift) at the historic National Garage & Livery to enjoy après-ski American roots music. Kids can take a bite out of the Kids’ Camp menu, which includes burgers and pasta for $10 and under.
FAVORITE QUICK BITES El Chubasco
Located in a shopping mall strip on Bonanza Drive, this little, hidden gem of authentic Mexican cuisine offers everything from sopes to smothered burritos, and the salsa bar is huge. “Chubasco is a
perfect spot with kids and has delicious food,” English says. “It’s casual and loud enough that nobody notices if my daughter is screaming.”
Wasatch Bagel & Grill
The go-to place near Old Town for grabbing a quick, fresh-out-of-the-oven bagel is now serving dinner, so hop over for a big burger. A hamburger is under $5. It’s fast and convenient for everyone in the family.
Park City Bread & Bagel
This popular bagel shop opened a second location in Kimball Junction over the summer. The flagship store is in Quarry Village in Pinebrook (on the way to Gorgoza Park, if you’re interested in epic tubing). Choose from amazing bagels and breakfast concoctions, such as the chorizo burrito. Plus, what kid doesn’t love a bagel pizza? DISHINGPC.COM | 57
DESPITE A KNOWN AVERSION TO EGGS, GUY FIERI SELECTED THIS CLUB SANDWICH FROM SAMMY’S BISTRO IN PARK CITY TO FEATURE ON “DINERS, DRIVE-INS AND DIVES.” RESTAURANT OWNER SAM HARRIS IS A PARK CITY NATIVE AND STARTED SAMMY’S AFTER HAVING A SUCCESSFUL BOOTH AT THE WEEKLY SUNDAY FARMERS MARKET.
GUY’S MOUNTAIN PICKS
By Photos esleja p Brian U
By Cara Rank
“Diners, Drive-Ins and Dives” rolls into Park City and Jackson Hole, and picks Fieri’s favorite dishes.
When Guy Fieri gets behind the wheel of his 1968 red Chevrolet Camaro convertible (or in the case of mountain towns, a decked-out SUV), he navigates straight to Flavortown, a fictional place where the food is made from scratch by hardworking, mom-and-pop-type folks. On his quest for a great meal, Fieri seeks out America’s classic greasy-spoon restaurants for his Food Network show, “Diners, Drive-Ins and Dives.” Last winter
and spring, he found this mythical Flavortown in Park City and Jackson Hole, Wyoming. “I’ve always liked the show,” says Joe Rice, whose Sidewinders Restaurant in Jackson appeared on the second episode of season 20 in July. “It’s not pretentious. It’s for people like me, hardworking people. I can relate to that more than the shows that are so chef-driven. It appeals more to our customer base.” The process to appear on the show takes months. Producers first call a restaurant owner and ask some basic questions:
>Is 80 percent of your food made from scratch? >Would you provide a complete ingredient list for up to 10 dishes?
>Are you willing to close for two days for filming?
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What They Cooked
If they can answer yes to those questions, then potential participants are put through hours of phone interviews before being selected. “He liked the idea that most of our food is made from scratch,” Rice says. Indeed, during the segment, Fieri noted homemade food is something rarely seen at a sports bar, where frozen mozzarella sticks can reign. Fieri, who ran a pretzel cart in his youth, enjoyed the Sidewinders pretzel, which comes stuffed with cheese, pepperoni or jalapenos, even joking at Rice’s pronunciation of the word “jalapeno.” “It was like a comedy show,” Rice says. “He kept telling me: ‘Will you stop making jokes? This is my show.’ ” Being too funny is actually something producers warn against. They told Steve THE FUNKY CHICKEN PIZZA FROM PINKY G’S IN JACKSON HOLE
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Maxwell, the owner of Maxwell’s East Coast Eatery in Park City, not to be too funny. The show featured Maxwell’s Salt Lake City location in April 2014. “Guy doesn’t like to be one-upped,” producers told Maxell. That made the restaurateur, who himself has a large personality, a bit nervous. “I was fine until they told me that, then it took about five to 10 minutes to get back to normal,” he says. Through 15 hours of shooting, Maxwell cooked his meatball, chicken Parmesan and pizza with Fieri. “We were cracking up laughing,” Maxwell says. “He’s a lot of fun. He has a huge personality, like a rock star, but he makes people feel comfortable.” In between takes, Fieri continued to sneak bites of the chicken Parm. “At the end, he was fist-pumping me and saying I nailed it,” Maxwell adds. Park City’s Silver Star Cafe owners Lisa and Jeff Ward didn’t really think of themselves as a diner, a drive-in or a dive when the show’s producers called them during the 2014 Sundance Film Festival weekend. “They explained that they wanted mom-and-pop, small, neighborhood places, local favorites that are tucked away, hidden gems,” Lisa recalls. The couple said producers were drawn to their story: They met waiting tables in the 1980s, got married and started a family. Lisa eventually closed her communications and public relations firm to run the restaurant with her husband. Once they were selected for filming, producers gave them a bit of advice: get a good night’s sleep before filming, make sure your kitchen is spotless — and clean your nails. Your hands, after all, are going to be shown up close to thousands of viewers on large-screen TVs. For their segment, Silver Star’s chef
Park City
Maxwell’s East Coast Eatery: spaghetti and meatballs, chicken Parmesan, pizza Sammy’s Bistro: savory chicken bowl, Chivito Club sandwich Silver Star Cafe: pork osso buco, vegetarian mushroom stroganoff, crispy pork belly
Jackson Hole
Cafe Genevieve: ramen noodle bowl, pork neck ragu Lotus Cafe: Thai curry with grass-fed beef, Bombay Bowl with bison Nora’s Fish Creek Inn: sourdough banana bread French toast, huevos rancheros, biscuits and gravy, blueberry pancakes, prime rib with blue cheese mushrooms Pica’s: posole verde, grilled shrimp tacos, sopes de chicken tinga, salsa Pinky G’s Pizzeria: Funky Chicken and Abe Froman pizzas Sidewinders: chicken pot pie, pretzel, French onion soup cooked their pork osso buco, vegetarian mushroom stroganoff and crispy pork belly. “The show continues to be supportive,” Lisa says. “If I call, email or text the producers, even now they respond immediately. They want to know how we’re doing, and what kind of impact the show has had.” The Park City Chamber of Commerce estimates the marketing value of the show airing is in the neighborhood of $1.5 million. “You can’t buy that,” Lisa says. And for the restaurants featured on the show, Fieri’s following — and the subsequent boost to business — is worth shuttering for a few days of filming. The show was a major boon for Sidewinders, which
SILVER STAR CAFE’S CRISPY PORK BELLY USED TO ONLY BE ON THE MENU IN WINTER. SINCE THE DISH AIRED ON “DINERS, DRIVE-INS AND DIVES,” CUSTOMERS ARE ASKING FOR IT YEAR-ROUND. BELOW: THE HOUSE-MADE MEATBALL FROM MAXWELL’S EAST COAST EATERY
was forced to close for six weeks in the spring because of a landslide in Jackson. Sam Harris from Sammy’s Bistro in Park City estimated his lost revenue from the two days he closed for filming to be about $10,000. Still, that was worth it, he says. “We do have a lot more people ordering the chicken bowl and club,” he says. “Several tables a day ask about it. It has definitely impacted business for the positive.” Looking back, Harris says, he was lucky to have been in the restaurant when the “Diners, Drive-Ins and Dives” phone call came in. “I get hundreds of phone calls a week from people marketing something to me,” he says. It could have easily been ignored. At one point in the interview process,
SIDEW INDER S FRENC H ONION SOUP 4 red onions, peeled and sliced 4 white onions, peeled and sliced 3 leeks, white part only, sliced and washed 2 tablespoons garlic, crushed 2 tablespoons shallots 3 bay leaves 1/2 cup dry sherry 12 cups beef stock (homemade is preferred) Salt and pepper Baguette, cut into half-inch-thick crostini 2 cups Gruyere, shredded In a large saute pan, sweat and caramelize onions, leeks, garlic and shallots. Add bay leaves. Deglaze with sherry and reduce by two-thirds. Add beef stock and bring to a boil, skimming constantly. Turn to simmer and cook for 30 minutes. Add salt and pepper to taste. Place crostini in bottom of ovenproof soup bowl or individual crock. Ladle soup over crostini, top with about 1/4 cup shredded cheese. Place under broiler and cook until cheese is browned and bubbling.
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Harris was skeptical. Producers asked for recipes for his three most popular dishes. When those seemed too “dainty and summery,” Harris provided three more. Those still didn’t work, so producers requested three more. “At that point I thought maybe they’re just stealing my recipes,” Harris jokes. Fieri ultimately picked a chicken and rice bowl and the Chivito Club sandwich, which comes with roasted pork tenderloin, bacon and fried eggs. “He hates eggs,” Harris says. “While I was cooking the eggs, he was trying to hide them. It is a classic point in the show.” Fieri’s silly sense of humor permeated throughout many of the segments. At Jackson’s Pinky G’s Pizzeria, Fieri asked owner Tom Fay how he came up with one of his pies’ names, the Funky Chicken. “It’s just one of my favorite dances,” Fay explained. Fieri picked up his cellphone to call his Aunt Polly, who also loves the Funky Chicken dance. She proceeded to recite the lyrics, which prompted Fay to put his hands in his armpits and demonstrate the dance for national television. Over at Lotus Cafe in Jackson Hole, Fieri had a similar corny exchange with owner Amy Young-Jones. “You can add tofu, you can add tempeh,” she told him. “Tempeh, Arizona?” A long pause ensued, then Fieri made a drumroll sound. “Thanks, I’ll be back here all week. Try the tempeh.” Tempeh? On “Diners, Drive-Ins and Dives”? “I was a little shocked they called us, too,” says Young-Jones, whose cafe serves organic, healthy fare. “But
I was told Guy was raised on a diet kind of like what we serve here.” Recently the show has also been trying to incorporate more farm-to-table restaurants in segments, she says. Fieri also had a sister who passed away from cancer, and when they feature places like Lotus, they’re doing so as a tribute to her, YoungJones says. For the show, Young-Jones cooked her Bombay Bowl with bison and Thai curry with grass-fed beef. It was a time-consuming process. “They told me they’ve never had a restaurant create so many things from scratch,” she says. Whether it’s French onion soup, handtossed pizza or homemade curry you’re looking for, try one of these Triple D restaurants. You know it will be good. After all, Guy thinks so. •
NOT EVERY MEAL FIERI SELECTS IS LOADED WITH CALORIES. HE CHOSE THIS HEALTHY BOMBAY BOWL FROM LOTUS CAFE IN JACKSON.
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Just in time for the busy winter season, Bruce & Deb Corrigan, the owners of O'Shucks Bar & Grill, are putting the final touches on their latest restaurant ...
O'Shucks is proud to present a new neighborhood steakhouse, The Grill, featuring OYSTERS ON THE HALF SHELL • FINE CUTS OF MEAT • GRILLED SEAFOOD MINNESOTA WALLEYED PIKE • ELK MEATLOAF • DEVILED EGGS NEW ZEALAND LAMB LOLLIPOPS • SHELL FISH • LOBSTER MAC & FOUR CHEESES Our menu will feature cuisine … not health food, but a healthier way to eat in keeping with new lifestyles. Farm and sea to fork drive our chefs to inspirational organically created dining experiences. Our daily menu will excite and delight your tasting palettes. Our understanding of Asian cooking (through our sushi bar inside Downtown O'Shucks) allows us to have fun and flair in creating daily specials from appetizer to dessert.
8178 Gorgoza Pines Rd.
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Quarry Village at Pinebrook
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435.658.1144
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oshucksut.com
DRAFTS SPORTS BAR & GRILL
DISHING RES TAUR ANT LIS TINGS A GUIDE TO SOME OF THE BEST PLACES TO DINE IN AND AROUND PARK CITY
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APEX AT MONTAGE DEER VALLEY Montage’s signature fine-dining restaurant 7 a.m. to 10 p.m. (breakfast, lunch and dinner) | 9100 Marsac Ave. 435.604.1300 | montagehotels.com/deervalley/dining/apex If you are looking for a fine-dining experience at an iconic mid-mountain Deer Valley location, Apex is sure to satisfy all your senses. Montage’s signature restaurant is a celebration of classic continental cuisine in an unforgettable setting. Sit back and relax while a well-appointed staff takes care of your every need. The menu offers an unforgettable combination of classic mountain-inspired choices. The restaurant specializes in creative takes on iconic dishes — think steak frites taken up a notch with wagyu beef served with a red-wine butter and fries crisped in duck fat. The restaurant focuses on fresh, local ingredients, prepared with care and presented with remarkable style. The local Koosharem trout is something that will never come off the menu, as the dish is a special version of a regional favorite not to pass up.
MENU SAMPLING DUCK CONFIT ROULADE WITH PICKLED BLUEBERRIES, MUSTARD SEED, BABY RADISH, HONEY VINEGAR, TOAST PAN-SEARED FOIE GRAS WITH ST-GERMAIN-INFUSED STRAWBERRIES, VANILLA CREME FRAICHE, PISTACHIO CRUMBLE KOOSHAREM, UTAH, TROUT WITH POTATO-TROUT HASH, TURNIPS, RADISH, ARUGULA, DEHYDRATED BROWN BUTTER WILD ALASKAN HALIBUT WITH YUKON POTATO PUREE, BRAISED ARTICHOKES, PICHOLINE OLIVES, PANCETTA, VEAL JUS ENGLISH PEA RISOTTO WITH SNOW PEAS, BLISTERED HEIRLOOM TOMATOES, GOLD CREEK FARMS PARMESAN, LEMON OIL
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BIRD & BARLEY Soulful comfort food, dine-in or to-go 11 a.m. to midnight daily | 1890 Bonanza Dr. #111 435.602.1170 | birdandbarley.com Fried chicken and beer. Is there anything better? The owner of Sammy’s Bistro proves affordable food can be delicious with his new concept, Bird & Barley. Serving Southern fried chicken, ribs, rotisserie chicken and beer, this place is about tasty comfort food in a casual setting. Choose to eat at the restaurant or take your food to-go. With family style options and pricing (their eight-piece fried chicken is a steal at $28), Bird & Barley is the perfect choice if you want a home-cooked meal but don’t feel like cooking. The $9.95 plate meal comes with a meat and two sides, like macaroni and cheese, broccoli slaw or roasted beets. Don’t eat meat? The vegetarian plate comes with three sides, or “put a bird on” any salad for a lighter meal. If you’re a beer aficionado, then Bird & Barley is a must-stop, with some exclusive brews, such as Wasatch Brewery’s Jalapeno Cream Ale.
MENU SAMPLING BABY BACK RIBS: DRY-RUBBED AND HICKORY-SMOKED FRIED CHICKEN: SIGNATURE-SPICED AND JUICY PEAR AND BEET SALAD: GOLDEN AND RED BEETS, PEARS, FENNEL, GOAT CHEESE, ORGANIC GREENS, BALSAMIC VINAIGRETTE CRABCAKE PO’BOY: BLUE CRAB, SPICY TARTAR SAUCE, LETTUCE, TOMATO, HOAGIE ROLL
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BLIND DOG RES TAUR ANT & SUSHI Premium steaks, freshest seafood and perfect sushi Open nightly at 5 | 1251 Kearns Blvd. 435.655.0800 | blinddogpc.com The owner and chef behind this Park City dining icon was born and bred on the East Coast with a family embedded in the oyster business, so Penn Kinsey knows how to get her hands on the highest-quality seafood available. The relaxed atmosphere at Blind Dog offers Japanese sushi, as well as a dining room serving delicious comfort food. Choose from prime steaks, mac and cheese, and the signature crabcakes, but don’t miss starting with the fresh oysters Blind Dog is famous for. The top-shelf bar has bartenders creating seasonal cocktails and offers a large range of wine, sakes and beers. If you plan on dining in the bar area you may have to fight the regulars for the chairs, as the usual patrons can be seen more often than not parked in the same stools. This “go-to” dining spot has been featured in Food & Wine as the “locals’ best-kept secret.”
MENU SAMPLING HOUSE SQUID SALAD WITH CHINESE CELERY, PICKLED GINGER, SHALLOTS, GARLIC, LIME, HOUSE-MADE SRIRACHA AND NORI AHI TUNA NACHOS WITH SPICY TUNA TARTARE, AVOCADO, SPROUTS, WASABI AIOLI, CRISPY RICE WONTON PORK STREET TACOS: MANNY’S CARNITAS, BLACK BEANS, TOMATILLO SALSA, QUESO, CILANTRO AND SOFT CORN TACO BADASS LOBSTER TAIL: TEMPURA-BATTERED AND CRISPED, WITH 7-SPICE SPICY AIOLI, EEL SAUCE, TOBIKO, SCALLIONS AND SESAME SEEDS NEW YORK STRIP: 12-OUNCE WITH YUKON GOLD MASHERS, HARICOT VERTS, BEARNAISE AIOLI AND HAYSTACK ONIONS
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BONEYARD S ALOON & KITCHEN Gastropub offering elevated bar food Lunch and dinner from 11 a.m. to 2 a.m. | 1251 Kearns Blvd. 435.649.0911 | boneyardsaloon.com When it opened just a year ago, Boneyard Saloon & Kitchen offered a great bar and restaurant for locals looking to get off Main Street. Like most great hidden gems, this gastropub quickly became a favorite among all types for its woodfired cooking and elevated bar food. But it still retains its locals’-only feel, with its long bar and community tables. Nestled in an old lumberyard revamped with lots of metal and wood, Boneyard prepares most of the dishes in their custom-built, wood-fired charcoal grill. Find great burgers, classic steaks and juicy ribs, with unique depth of flavor from the grill’s heat and smoke, cooked by local personality Jerry Garcia (yep, that’s right). With a beer selection that boasts 90 varieties and unique craft cocktails, find anything you desire, day or night. Boneyard is also a great spot to watch any game, with two 75-inch big screens and four, 65-inch TVs.
MENU SAMPLING PORK-BELLY LETTUCE WRAPS: CRISPY RICE NOODLES, SWEET CHILI SAUCE AND A SPRINKLE OF SESAME SEEDS AMERICAN DINNER WEDGE: CRISP ICEBERG, TOMATOES, SMOKY BACON, BLUE CHEESE DRESSING BONEYARD BELLY BURGER: HALF-POUND BEEF BURGER TOPPED WITH BROWN-SUGAR-CURED PORK BELLY, ONION RINGS, SMOKED GARLIC AIOLI AND HOUSE-MADE PICKLES MARINATED FLAT IRON STEAK: SWEET ONION JAM, PEPPERCORN DEMI-GLACE, SERVED WITH FRITES BABY BACK RIBS WITH MOPPIN’ SAUCE: SIX RIBS SMOTHERED IN ROOT BEER BARBECUE SAUCE, CHILE CORNBREAD AND COLESLAW
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THE BRASS TAG AT DEER VALLEY RESORT Deer Valley-inspired, brick-oven cuisine Bar: 3-10 p.m., Dinner: 5:30-9 p.m. | 2900 Deer Valley Dr. East 435.615.2410 | deervalley.com/TheBrassTag Deer Valley’s newest restaurant is the perfect place to meet friends for drinks and appetizers or to have a cozy dinner after a day on the mountain. The Brass Tag offers brick-oven cuisine at its best. Find a piece of Park City’s mining heritage with the old brass tags hung throughout the restaurant. The menu features oven-fired dishes, like tandoori-rubbed quail, veal and Vidalia onion soup, as well as seasonal salads. An après-ski favorite, the house-made chimichurri potato chips are served with Gold Creek Farms cheddar, Gruyere and bacon. Many items are served in skillets, from the steamed clams in herbed broth to the Brussels sprouts with bacon. The Brass Tag offers plenty of options for gluten-free, vegetarian and vegan diners, too. Conference guests and families will be pleased to know The Brass Tag is conveniently located in the Lodges at Deer Valley in the Snow Park area.
MENU SAMPLING HOUSE-CURED DUCK AND PARMA PROSCIUTTO FLATBREAD WITH ARUGULA, GREEN APPLE, SMOKED GOUDA, WHISKEY CREAM SAUCE BRICK-OVEN SHRIMP SKILLET WITH CHOICE OF SEASONED WHITE WINE-BUTTER SAUCE, CURRY CHORIZO, SAFFRON-ROASTED RED PEPPER, FRESH TARRAGON PARMESAN BLACK ANGUS NEW YORK STRIP WITH GOLD CREEK FARMS CHEDDAR SMASHED POTATOES, HOUSE-MADE ROMESCO SAUCE OVEN-ROASTED FRESH FISH WITH WILTED SPINACH, BUTTER-POACHED HEIRLOOM CARROTS, ROASTED RED ONION, DILL VINAIGRETTE
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BURGERS & BOURBON Upscale burgers with an exclusive bourbon collection 3:30 to 10 p.m. nightly | 9100 Marsac Ave. 435.604.1300 | montagehotels.com/deervalley/dining/burgers-bour Burgers & Bourbon offers the best of what we love about classic American cuisine. Gourmet burgers, fresh-cut fries, hand-spun shakes (both spiked and classic) and craft spirits. The restaurant’s signature burgers are made fresh with a proprietary blend of the finest farm-raised beef, topped with a selection of local artisanal cheeses and served on freshly baked potato buns. The extensive spirit collection celebrates America’s distillers, both old and new, whose artful techniques produce a stunning array of craft spirits. In tribute to their passion behind the craft, the bartenders serve iconic drinks inspired by old-fashioned favorites, like the Old-Fashioned, Mint Julep and Manhattan. With more than 100 bourbons and whiskeys, the collection will impress the most selective spirit aficionados. Vegetarian and seafood options are available, too.
MENU SAMPLING THE SMOKEHOUSE: BOURBON BARBECUE SAUCE, SMOKED BACON, CHEDDAR, CARAMELIZED ONIONS THE LUX BURGER: FOIE GRAS, TRUFFLE, BOURBON-CARAMELIZED ONIONS, ARUGULA THE BIG ROB: DOUBLE PATTY, BACON, CHEDDAR AND AMERICAN CHEESE, AND CARAMELIZED ONIONS THE SOUTHWESTERN: HATCH GREEN CHILE, OAXACA CHEESE AND SMASHED AVOCADO THE BIG EYE: PEPPERCORN-SPICED TUNA BURGER SEARED RARE AND SERVED WITH GARLIC AIOLI
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BUTCHER’S CHOP HOUSE & BAR Steaks, chops, seafood and a late-night menu 3 p.m. to 1 a.m. daily | 751 Main St. 435.647.0040 | butcherschophouse.com If you’re looking for the place where in-the-know Park City residents go for steaks and seafood, then Butcher’s Chop House & Bar is it. Uniquely situated on Main Street and overlooking the ski bridge and Town Lift, the restaurant boasts one of the best locations in town. Butcher’s is a true chophouse, so make sure to order from The Butcher’s Block, their steakhouse menu that includes your meat and two signature sides. The prime rib (12 or 16 ounces) is a popular choice. For something lighter, choose seafood, such as halibut or crab legs. Butcher’s is also an ideal choice if you like to eat late, offering a large bar menu, as well as the full restaurant menu. The bar (where locals often sit for its three big TVs) stays open until midnight, so you’re sure to find vibrant nightlife while you enjoy late-night dining and a wide selection of beers and cocktails.
MENU SAMPLING CRABCAKES: PAN-FRIED CRABCAKES, SERVED OVER A BED OF ARUGULA, TOPPED WITH MANGO SALSA AND CILANTRO-CREAM DRIZZLE BUTCHER’S CHOP CHOP SALAD: GRILLED CHICKEN, MIXED GREENS, AVOCADO, BLUE CHEESE, GRAPE TOMATOES, HARD-BOILED EGGS, BACON AND HERBED BUTTERMILK DRESSING MACADAMIA NUT-CRUSTED HALIBUT: PAN-FRIED HALIBUT TOPPED WITH RAISIN-CAPER-BUTTER SAUCE, SERVED WITH COCONUT JASMINE RICE AND LIGHT STIR-FRY VEGETABLES STEAKS AND CHOPS: PRIME RIB, FILET MIGNON, PORK CHOP, NEW YORK STRIP, LAMB CHOPS AND MORE
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CENA AT THE CHATEAUX DEER VALLEY Casual Italian restaurant with a Mediterranean flair Daily lunch, après-ski & dinner | 7815 Royal St. East 435.940.2200 | the-chateaux.com/dining Cena Ristorante and Lounge serves up a delicious blend of cuisine and atmosphere for the finest in Park City dining. With an Italian-inspired menu and warm hospitality, this award-winning eatery strikes a scrumptious balance of comfort food and culinary sophistication. The neighboring lounge’s copper-topped bar and windows-to-the-slopes backdrop lend themselves to a lively après-ski gathering or lunchtime pints and pizza. Head to this mid-mountain destination for a meal anytime. The breakfast buffet is an unbeatable way to start the day. At dinner, not-to-be-missed dishes include clams in a spicy yellow tomato sauce, the margherita pizza or house-made prosciutto ravioli. In this intimate atmosphere, don’t be surprised if executive chef Chris Wellmon appears tableside for a chat. From the first sip of award-winning vino to the last spoon of gelato, you will be pleased with this choice.
MENU SAMPLING SEARED SCALLOPS AND PANCETTA, CAULIFLOWER, SPICE SHERRY GASTRIQUE WILD BOAR SAUSAGE AND FONTINA CHEESE PIZZETTA, POMODORO SAUCE, CARAMELIZED ONIONS ARTICHOKE AND GRUYERE CHEESE PIZZETTA, SWEET PEPPERS, ARUGULA SPICY ITALIAN SAUSAGE AND CLAMS, SAFFRON-FENNEL BROTH DOUBLE R RANCH NEW YORK STEAK, COPPA HAM, FINGERLING POTATOES, HORSERADISH, ROSEMARY
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DALY’S PUB & REC Gourmet pub with bowling, games and more 11:30 a.m. to 10 p.m. daily (games until 11 p.m.) | 9100 Marsac Ave. 435.604.1300 | montagehotels.com/deervalley/dining/dalys-pub Everyone is in for a good time at Daly’s Pub. Not only is the food an experience — gourmet, modern pub classics — the whole environment is full of adventure and fun. Try your hand at darts or shuffleboard while you enjoy a regional microbrew, or grab a group and plan to bowl a few games while you order your lunch or dinner. An open kitchen features delicious daily specials and hearty fare, like handcrafted, brick-oven pizzas and homemade fish and chips. Don’t miss desserts here, like the s’mores sundae with house-made marshmallows; you will have plenty of time to digest your meal while you visit the Wii lounge or play a vintage arcade game. It is all about fun, but you won’t be skimping on a foodie experience with special touches, such as homemade specialty sodas. Want to just relax and watch a game? There are plenty of TVs for that, too.
MENU SAMPLING SOFT PRETZEL FONDUE WITH BLACK ALE MUSTARD, GOLD CREEK FARMS CHEDDAR MONTAGE MOUNTAIN ALE FISH AND CHIPS WITH HAND-CUT FRENCH FRIES, HOUSE-MADE TARTAR SAUCE, CREAMY APPLE COLESLAW SICILIAN BRICK-OVEN PIZZA WITH SAN MARZANO TOMATO SAUCE, GOLD CREEK FARMS MOZZARELLA, PEPPERONI, SALAMI S’MORES SUNDAE WITH CHOCOLATE ICE CREAM, HOUSE-MADE MARSHMALLOWS CHURROS WITH MILLCREEK CHOCOLATE DIPPING SAUCE
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DR AFT S SPOR T S BAR AND GRILL Burgers and bar food with a gourmet twist Breakfast, lunch and dinner daily in winter | 3000 Canyons Resort Dr. 435.655.2270 | draftsparkcity.com Finding made-from-scratch food at a sports bar is rare, but Drafts isn’t a typical sports bar. This gastropub at the Westgate Resort gives its food a gourmet twist. Don’t miss the Tatchos, tater tot nachos covered in a smoky Gouda sauce, bacon, green onions and sour cream. Order from 10 types of wings (from the no-heat garlic-Parmesan to their spiciest habanerolime) but also find handcrafted burgers and homemade pizzas. If you are famished after a big day on the mountain, then Drafts’ Best of State award-winning burgers will hit the spot. Choose from their proprietary blend of 100 percent Angus beef, chicken, buffalo or veggie, and pick your bun, including pretzel, wheat or a lettuce wrap. A great kids’ menu means this place is perfect for a family night out. Featuring more than 50 beers and a fully stocked bar, Drafts is also a lively choice for watching a game on 12 big-screen TVs.
MENU SAMPLING FRIED JALAPENO MAC AND CHEESE BITES FINISHED WITH CILANTRO-LIME CREAM CANYONS SUNRISE BURGER: FRIED EGG, APPLEWOOD SMOKED BACON, CANADIAN BACON, TATER TOTS, AMERICAN CHEESE, TOMATO, LETTUCE, ONIONS AND HABANERO KETCHUP CAPUTO’S PASTRAMI SANDWICH: CAPUTO’S HOMEMADE PASTRAMI ON GRILLED MARBLE RYE WITH SWISS CHEESE, SERVED WITH WHOLE-GRAIN MUSTARD
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EDGE S TEAKHOUSE Urban steakhouse feel with top-quality meats and ingredients 5:30 to 9 p.m. Tuesday through Saturday | 3000 Canyon Resorts Dr. 435.655.2260 | edgeparkcity.com Step into Edge Steakhouse and you may feel like you’ve been transported to Chicago or New York. This upscale contemporary steakhouse at the Westgate Resort brings a big-city feel to the mountains. Oenophiles will be pleased with one of the most comprehensive wine lists in Park City, with an in-house wine director to help select a bottle. Edge is all about its Snake River Farms wagyu and Niman Ranch Certified Prime aged steaks, hand-selected by Chef Nick Lees and butchered in-house. You won’t find steaks like these anywhere else in Utah. His exclusive rib cap is only carried by chefs, such as Wolfgang Puck and Thomas Keller. A la carte steaks are accompanied by sides, such as black and white truffle mac and cheese or the Caesar salad, prepared tableside. Make sure to sample Lees’ inventive entrees, like the buffalo short ribs, sous vide for 48 hours, or lobster and black truffle risotto.
MENU SAMPLING WAGYU STEAKS: 10-OUNCE ZABUTON OR GOLD LABEL EYE OF RIB-EYE PRIME BEEF: 6-OUNCE PETITE FILLET OR 10-OUNCE NEW YORK CUT TABLESIDE WAGYU TARTARE: HAND-CUT WAGYU WITH EGG YOLK, CAPERS, MEYER LEMON AND FRESH HERBS PAN-ROASTED SABLEFISH: ROOT VEGETABLE-BABY HEIRLOOM TOMATO RATATOUILLE, PARSNIP PUREE AND PARMIGIANO-REGGIANO BRUSSELS SPROUTS: CARAMELIZED SWEET POTATOES, SPANISH VIDALIA ONIONS, THAI CHILI
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FUEGO BIS TRO & PIZZERIA Affordable, family friendly Italian bistro with wood-fired pizza Mon.-Fri. 11 a.m.-10 p.m., Sat./Sun. 5-10 p.m. | 2001 Sidewinder Dr. 435.645.8646 | fuegopizzeria.com There’s a reason why Fuego is Park City’s favorite neighborhood Italian bistro. With affordable prices and a family friendly atmosphere, this is the place to go for any occasion. A lunch for large groups, an evening out with the kids or even date night are all good reasons to choose this pizzeria and Italian bistro, which is always easy on the wallet. Make sure to select from one of their many pizzas, cooked perfectly crispy in a wood-fired oven. The Wasatch — with a honey-tomato-chipotle sauce, mozzarella, pancetta, pineapple and cilantro — is a favorite. If you’re looking for something hearty, the Pollo Pompeii is a house specialty — lightly breaded chicken is sauteed with sun-dried tomatoes, cream, Parmesan, spinach, mushrooms and a side of pasta. With a long list of sandwiches and salads, a full bar and a great wine selection, there is something for everyone.
MENU SAMPLING BIG ITALIAN PIZZA WITH TOMATO SAUCE, SAUSAGE, PEPPERONI, MUSHROOMS, GREEN PEPPERS, ONIONS AND WHOLE-MILK MOZZARELLA MEATBALL SANDWICH: HOMEMADE MEATBALLS AND MELTED MOZZARELLA ON A CIABATTA ROLL HANDMADE BAKED LASAGNA: A SIGNATURE RECIPE WITH LAYERS OF PASTA, ITALIAN SAUSAGE, GROUND BEEF, RICOTTA AND ITALIAN CHEESES, AND HOUSE-MADE MARINARA CHICKEN PICCATA: BREADED WHITE MEAT CHICKEN, DICED TOMATOES WITH A LEMON-CAPER SAUCE SHRIMP AND CLAM LINGUINI SERVED WITH A ROMANO WHITE SAUCE
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GLITRETIND AT STEIN ERIKSEN LODGE A legendary setting with delectable eats Daily lunch, skiers’ lunch buffet, après-ski, Sunday brunch & dinner | 7700 Stein Way
435.645.6455 | steinlodge.com/dining Experience fresh, seasonal cuisine, impeccable service and breathtaking scenery at the Glitretind, located slopeside at Deer Valley Resort. With expansive windows overlooking the mid-mountain, there’s no need to leave the day’s action for a great meal. Stay outside and take in the majestic scenery from their deck seating — cozy fire pits will warm you up — or move inside, where the inviting lodge decor is befitting of this five-star resort. Executive chef Zane Holmquist focuses on seasonal menus and fresh, local, sustainable ingredients for his award-winning dishes. Don’t miss Glitretind’s legendary daily Skiers’ Lunch Buffet, full of fabulous eats. In the afternoons, find a vibrant après-ski scene with live music, and on Sundays, head here for Utah’s best brunch. The restaurant also presents a renowned wine cellar with more than 10,000 bottles to accompany the award-winning cuisine.
MENU SAMPLING STEIN’S BURGER: 8-OUNCE ANGUS BURGER, AGED WHITE CHEDDAR CHEESE, CRISPY ONIONS SEARED FOIE GRAS WITH BANANA BREAD FRENCH TOAST AND MOLASSES WALNUTS SPANISH TURBOT WITH IVORY LENTILS, HOUSE-MADE MOSEFUND CHORIZO AND MARCONA ALMONDS FILLET OF DOUBLE R RANCH BEEF WITH FINGERLING-PANCETTA-BROCCOLINI-CIPOLLINI HASH, SAUCE VALOIS AND BLACKBERRY AIGRE-DOUX ROCKY MOUNTAIN ELK TENDERLOIN WITH VIKING POTATOES, PICKLED ONIONS AND HAZELNUT-HUCKLEBERRY RELISH
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JAVA COW CAFE & BAKERY Homemade ice cream, treats, lunch items and more 7 a.m. to 10 p.m. daily | 402 Main St. 435.647.7711 Satisfy almost any craving at this one-stop-for-all spot on Main Street. Find freshly churned ice cream, made-to-order crepes, homemade soups and baked goodies. Don’t worry if you have dietary restrictions: Java Cow makes many gluten-free and healthier items, like its breakfast groats, which are a whole-grain version of oatmeal that is even better for you. Open all day and into the evening, you can grab items to take with you, like salads and sandwiches, or choose to enjoy your goodies at the cafe. Pick up a loaf of challah on Fridays to carry home, or one of their amazing baked goods for dessert later. The Zowy Cowy ice cream with Heath bar, dark chocolate chips and caramel is so good you will want to bring a pint home with you. The turkey chili is a favorite. They offer it every day along with other fresh options.
MENU SAMPLING GRILLED CHICKEN PESTO SANDWICH: GRILLED CHICKEN BREAST, APPLEWOOD SMOKED BACON, CHEVRE, PESTO AND FRESH VINE TOMATO ON HOUSE-MADE FOCACCIA CAPRESE SANDWICH: VINE-RIPENED TOMATO, FRESH MOZZARELLA, FRESH BASIL AND BASIL PESTO, ALL ON FRESH CIABATTA CHEF SALAD: FRESH-ROASTED TURKEY AND BLACK FOREST HAM, HARD-BOILED EGG, SWISS AND CHEDDAR CHEESES, RED ONION, FRESH VINE TOMATO ON TOP OF BABY MIXED GREENS SEASONAL QUICHE: MADE FROM SCRATCH AND SERVED HOT OR COLD
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LESPRI PRIME STEAK AND SUSHI BAR Sushi, USDA Certified Prime steaks and an extensive wine list 5 to 10 p.m. Tuesday through Saturday | 1765 Sidewinder Dr. 435.649.9696 | lespriprime.com If you have never ventured away from Main Street and sampled the sushi and USDA Certified Prime steaks at Lespri, you are missing out on Park City’s best-kept secret. While still close to town, Lespri is a quiet refuge where you can sit back, relax and enjoy an exceptionally crafted meal. The sushi is artfully prepared with unique combinations and special house-made sauces infused with fresh ingredients that will delight your taste buds. If it’s a steak you’re craving, Lespri specializes in USDA Certified Prime meat. Only the top 2 percent of all meat ever receives this certification. Even the seasonal salads, which are more like pieces of art, are beautiful and delicious. Don’t miss sides like Boursin-whipped potatoes and the decadent mac and cheese. The impressive wine list offers an incredible variety of choices and rare, hard-to-find bottles. Intimate booths are available, as well as a more social lounge area.
MENU SAMPLING LIHUE WITH CRUNCHY SHRIMP, AVOCADO TOPPED WITH ESCOLAR, MAGURO, MANGO, CITRUS-JALAPENO REDUCTION, COCONUT-MISO CURRY SAUCE, SRIRACHA AND MACADAMIA NUTS HAMACHI GARI ROLL WITH HAMACHI, CUCUMBER, SPROUTS, SALMON, LEMON, GREEN ONION AND LEMON GRASS-GINGER SAUCE USDA CERTIFIED PRIME STEAKS: 8-OUNCE FILLET, 16-OUNCE RIB-EYE, 16-OUNCE NEW YORK STRIP SIDE DISHES SERVED FAMILY STYLE: PARMESAN ASPARAGUS, SAUTEED MUSHROOMS AND ONIONS, TRUFFLE POMMES FRITES, BOURSIN-WHIPPED POTATOES, SAUTEED SPINACH, MAC AND CHEESE
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MAXWELL’S EAS T COAS T EATERY Casual family friendly dining serving classic East Coast favorites 11 a.m. to 1 a.m. daily | 1456 Newpark Blvd. 435.647.0304 | maxwellsece.com This favorite locals’ hangout has perfected authentic, thin-crust, New York-style pies. The owner, an ex-professional golfer turned restaurateur, channels the food of his Italian grandmother (nicknamed Mom Mom), who ran a restaurant back East. She first taught Maxwell (known locally as Max) to cook when he was just 5. He carries that Italian-American family tradition on today. In addition to pizzas, find delicious homemade pastas, hearty salads, the best Philly cheesesteaks around and, of course, cold draft beer. Everything on the menu is authentic East Coast Italian, made from scratch and never out of a box. Hungry? Stuff yourself with the enormous spaghetti and meatball. The delivery options and late-night hours make this a great choice if dining out or eating in. With 16 HD flat screens, you’ll never miss a game or sporting event, either.
MENU SAMPLING ITALIAN STALLION PIZZA WITH PEPPERONI, ITALIAN SAUSAGE AND GRILLED CHICKEN MY BLUE HEAVEN PIZZA WITH BUFFALO HOT SAUCE, CHICKEN AND CRUMBLED BLUE CHEESE BABY ARUGULA SALAD TOSSED WITH LEMON-INFUSED OLIVE OIL, WITH ROASTED RED AND GOLD BEETS, CUCUMBERS AND GOAT CHEESE CHICKEN PARMIGIANO: LIGHTLY BREADED AND SAUTEED, TOPPED WITH MOZZARELLA, ON A BED OF MOM MOM’S GRAVY SERVED WITH A SIDE OF FETTUCCINI LASAGNA: FRESH PASTA ROLLED WITH GROUND BEEF, MOZZARELLA, PARMESAN, RICOTTA AND TOPPED WITH MOM MOM’S GRAVY
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THE MUS TANG Fine dining at its best Open nightly at 5:30 | 890 Main St. 435.658.3975 | mustangparkcity.com The Mustang is fine dining at its best. Here you’ll find contemporary American cuisine in a modern space with cosmopolitan flair. Chef Whitney Woodward whips up unexpected favorites and puts interesting culinary spins on many of his dishes. If there’s one item not to miss it’s the Southwestern smoked-duck chile relleno: a pasilla chile is filled with Muscovy duck and jack cheese, served in a red ranchero sauce and a light cream reduction. But why stop there? Their Utah red trout has won Best Fish Dish in the state for two years running. It’s served in a lemon-butter sauce with capers, diced Roma tomatoes and toasted pine nuts with chive mashed potatoes and sauteed asparagus. The Mustang offers a full bar and an extensive wine list. Their validated parking is an added bonus. Simply put, this cozy, fine-dining experience keeps locals coming back.
MENU SAMPLING CRISPY SMOKED-SALMON POTATO PANCAKE: CRISPY POTATO AND WHITE ONION PANCAKE WITH FRESH THYME, TOPPED WITH THIN-SLICED ECHO FALLS SCOTTISH COLD-SMOKED SALMON, SOUR CREAM AND FRESH HERBS FRIED UTAH SHEPHERDS GOAT CHEESE SALAD: MIXED BABY GREENS TOSSED IN A BALSAMIC VINAIGRETTE SERVED OVER GRILLED OLIVE BREAD WITH BABY RED AND YELLOW PEAR TOMATOES AND JULIENNE RED ONIONS FILET MIGNON IN A RED WINE SAUCE, SERVED WITH SAUTEED SPINACH, A PARMESAN CHEESE-BROILED TOMATO AND ROSEMARY-ROASTED NEW POTATOES
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NICK’S GREEK CAFE Classic Greek dishes alongside Asian options Open from 11 a.m. to 9 p.m. daily | 1600 Snow Creek Dr. 435.658.2267 | nicksgreekcafe.com Craving a quick and interesting meal? Nick’s Greek Cafe is the place. You can’t go wrong with a Greek salad topped with homemade falafel, chicken or gyro meat. If you want to branch out, order a more adventurous Japadog or rice bowl. The restaurant will modify dishes to fit dietary restrictions and aims to make healthy, interesting meals. They offer vegan and vegetarian options, too. Nick’s, a family owned business for 12 years, is a great choice for lunch, dinner or takeout. You won’t be disappointed with classic items, such as moussaka and spanakopita. If you’re hungry, order the Super Zeus gyro, piled with gyro meat, pork and chicken. Don’t miss the Asian rice bowls prepared with a choice of sauce and a veggie spring roll. The Japadogs come with many different options, including the Blizzard, served with Asian slaw, tempura bits and unagi sauce. Beer and wine are available.
MENU SAMPLING HORIATIKI GREEK SALAD: TOMATOES, CUCUMBERS, ONIONS, GREEN PEPPERS, FETA CHEESE, GREEK OLIVES AND PEPPERONCINIS, SERVED WITH OLIVE OIL AND VINEGAR VIETNAMESE SANDWICH: SLOW-ROASTED PORK, VEGGIES OR GRILLED CHICKEN SERVED ON A TOASTED FRENCH BAGUETTE, WITH CUCUMBER, RED ONION AND DAIKON, CARROT SALAD, CILANTRO HOMEMADE PASTITSIO: LAYERS OF IMPORTED GREEK PASTA, SEASONED LEAN GROUND BEEF AND GRATED CHEESE DYNAMITE JAPADOG: AVOCADO, JALAPENO, TOMATO, SPICY MAYO, JAPA GARLIC SAUCE AND CILANTRO
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NO N AME S ALOON AND GRILL Lunch, dinner and a late-night menu 10 a.m. to 2 a.m. | 447 Main St. 435.649.6667 | nonamesaloon.net Beer makes you smart, at least that’s the philosophy at No Name Saloon! This Park City institution with its award-winning buffalo burgers offers cold brews, 17 TVs airing sports games, shuffleboard and a menu of bar-food classics. In any season of the year, this is a must-stop. No Name’s rooftop bar is probably the most popular place on Main Street (it’s even heated so you can step outside for a bit when it’s cold), offering sweeping views of town and the nearby mountains. On cold, snowy days, head inside for an energetic scene at the saloon-style bar and some of the best buffalo burgers around. With elaborate decor, and good-looking staff, there is always something to keep your eyes busy. After a day on the slopes, belly up to the bar for wings and a cold beer. You are likely to stay for dinner, but you are certain to find yourself back here again late-night.
MENU SAMPLING SALOON BURGER: A “BURGERLICIOUS NINE-NAPKIN,” HALF-POUND MONSTER SERVED WITH GRILLED ONIONS, CHEESE, TOMATOES, SHREDDED LETTUCE AND MAYO NO NAME BURGER: HALF-POUND PATTY TOPPED WITH A HEAP OF CREAM CHEESE AND FRESH JALAPENOS, LAYERED WITH LETTUCE, TOMATOES AND TOPPED WITH CHIPOTLE MAYO GRILLED CHICKEN SANDWICH: SPICY PEPPER JACK AND GOOD OL’ AMERICAN CHEESE SERVED WITH FRESH TOMATOES AND CRISPY BACON BARBECUE PORK SANDWICH: HEAPS OF DELICIOUS SMOKED PORK, TOPPED OFF WITH CRISP BACON, BARBECUE SAUCE AND LETTUCE
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O’SHUCKS BAR & GRILL Classic ski town bar and family friendly restaurant 10 a.m. to 1 a.m. | 427 Main St. and 8178 Gorgoza Pines Rd. 435.645.3999 When O’Shucks opened on Main Street 20 years ago, it quickly established itself as a classic ski-town bar. It’s still the place to go for its rowdy atmosphere and 32-ounce schooners of beer. But its second Park City location near Kimball Junction offers a classic O’Shucks for former ski bums who’ve grown up and had kids. This family friendly escape from downtown crowds offers everything people love about O’Shucks, from free peanuts to Tuesday night burgers and beers for $3, but in a place with entertainment for kids. There’s pingpong, pool and shuffleboard while the children wait on chicken tenders from the kids’ menu. Parents can order Scooby Snacks — tater tots with smoked bacon, jalapenos and spicy fry sauce — and the signature Garlic Burger. Don’t miss the Reuben, made from pastrami the owner smokes himself. Wash both down with a specialty cocktail served in a copper mug.
MENU SAMPLING ’SHUCKS WINGS: A DOZEN WINGS TOSSED IN HOT OR BARBECUE SAUCE FRIED PICKLES: LIGHTLY PANKO-BATTERED WITH SEASONED FRIES AND RANCH AFTER-HOURS-CURE BURGER: BACON, FRIED EGG AND GRILLED ONIONS WORLD-FAMOUS GARLIC BURGER: MINCED GARLIC AND BACON CHICKEN PESTO SANDWICH: GRILLED CHICKEN ON A SESAME SEED BUN WITH PESTO, SPRING MIX, TOMATO, ONION AND AIOLI
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POWDER AT WALDORF ASTORIA PARK CITY Modern mountain cuisine specializing in seasonal and local ingredients Open daily at 7 a.m. for breakfast, lunch and dinner | 2100 Frostwood Dr. 435.647.5566 | parkcitywaldorfastoria.com/dining Whether it’s breakfast, lunch or dinner, you can expect a seasonal menu at Powder restaurant, located in Waldorf Astoria at Canyons Resort. Executive chef Ryker Brown takes pride in sourcing as many local ingredients as possible and letting the flavor of the food shine through in his creative dishes. Whether it’s a heartier game dish or an intriguing tableside-service soup you are craving, you won’t be disappointed here. Expect sophisticated, yet relaxed, seasonal items, and don’t miss the desserts, which are all made in-house and have a playful edge (think s’mores in a jar). Expect to be surprised and delighted by how many indigenous products you will find on the menu, ranging from local honey to meats and cheeses. Ask about the prix fixe, family style options and special wine events often held. The bar area stays open later and offers smaller plates for sharing.
MENU SAMPLING CRISPY PORK BELLY WITH HONEY-CORIANDER GLAZE AND CILANTRO FARRO SALAD WITH KABOCHA, CAVOLO NERO AND SHERRY VINAIGRETTE KUROBUTA PORK RACK WITH LEEK STUFFING, PICKLED RAISINS AND ROSEMARY SEARED BRANZINO WITH WHITE BEANS, GRAPEFRUIT BUTTER SAUCE AND PANCETTA WAGYU STEAK AND EGGS FOR BREAKFAST WITH ORGANIC EGGS, POTATOES AND TOAST
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PRIME S TEAK HOUSE & PIANO BAR A locally owned classic steak house Dinner nightly at 5 (closed Dec. 25) | 804 Main St. 435.655.9739 | primeparkcity.com If you’re looking for a classic steak house in the heart of town, then head to Prime Steak House & Piano Bar. Voted Best Steak House in Utah, with steaks that Zagat says are “some of the best in Park City,” you can’t go wrong. Choose this upscale but unpretentious restaurant for any occasion: dining with groups, a romantic evening out or a casual dinner in the vibrant bar. Even if you’re not dining in the piano bar, plan to have a drink there and listen to live music before heading to your table. The superb wine list has selections for all tastes and budgets. Locals often choose to start with the Sea Scallops Chester (sauteed scallops topped with bacon and jack cheese), then opt for Prime’s signature filet with bluefin crabmeat and bearnaise. But save room for their Molten Chocolate Cake, which is custom-made to order. Prime offers free underground parking. Reservations are highly recommended.
MENU SAMPLING SCALLOPS WRAPPED IN BACON BEET AND GOAT CHEESE SALAD: ROASTED RED AND GOLDEN BEETS, GOAT CHEESE, MIXED GREENS AND CANDIED PECANS MIDWESTERN CUSTOM-AGED BEEF CUTS: FILET, NEW YORK STRIP, RIB-EYE, BONE-IN RIB-EYE AUSTRALIAN LOBSTER TAIL: BAKED, BROILED AND SERVED WITH BUTTER ASSORTED SIDES: SAUTEED ONIONS, STEAMED ASPARAGUS, CREAMED SPINACH WITH CHEESE
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RIVERHORSE ON MAIN Four-star dining in a historic Main Street building Dinner at 5 nightly; happy hour 5-7; Sunday brunch 11 a.m.–2 p.m. | 540 Main St.
435.649.3536 | riverhorseparkcity.com Riverhorse on Main is among an elite list of top restaurants in the nation and one of the oldest and most distinguished restaurants in Park City’s Historic District. As a 16-year recipient of the Forbes Travel Guide Four-Star Award, Riverhorse on Main is lauded by restaurant critics and the dining public as one of North America’s top culinary destinations and a local culinary gem. Riverhorse was also Utah’s first restaurant to receive the prestigious DiRoNA Award. With its trendy, urban vibe, live music and historic setting in the renovated Masonic Hall, Riverhorse treats guests to an inventive array of eclectic American cuisine and uncomplicated seasonal dishes, crafted by award-winning executive chef and co-owner Seth Adams. Guests can also bring Adams’ culinary expertise into their own home: Riverhorse offers catering service for intimate parties of two, to parties as large as 200.
MENU SAMPLING HAND-CUT BUFFALO TARTARE: DIJONNAISE, FRESH HORSERADISH, EGG YOLK, CAPERS, BAGUETTE ROASTED CANDY STRIP BEETS AND ARUGULA: LEMON PANNA COTTA, PROSCIUTTO, TARRAGON VINAIGRETTE, CUCUMBER UTAH RED TROUT: PISTACHIO NUT CRUST, FORBIDDEN RICE, POMEGRANATE-FENNEL SALSA, WILD ARUGULA GRILLED FILET MIGNON: CABERNET REDUCTION, CHEDDAR GRITS, CRISPY ONIONS, SIZZLED GREEN BEANS TRIO OF WILD GAME: NORTH AMERICAN BUFFALO, VENISON CHOP AND ELK, SCALLOPED POTATOES, PORT WINE REDUCTION, HUCKLEBERRY
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SEAFOOD BUFFET AT DEER VALLEY RESORT Top-rated seafood buffet offering a variety of items from sushi to prime rib 6:15-9 p.m. Thursday-Sunday | 2250 Deer Valley Dr. South 435.645.6632 | deervalley.com/seafoodbuffet Love crab? Well, eat your heart out at Deer Valley Resort’s Seafood Buffet. You can also feast on fresh sushi, oysters, shrimp and much more. For many, it’s an annual tradition to devour the impressive array of hot and cold seafood specialties, as well as regional, grass-fed prime rib. With multiple fireplaces and a well-stocked bar, the environment beckons you to relax and enjoy this special dinner. The menu changes daily based on what comes in fresh, but think specialties, such as green curry calamari and tempura soft-shell crab with sweet chile aioli. Don’t miss the artisan Deer Valley-made cheeses, too. If you manage to save room for dessert, another buffet of freshly baked goodies awaits you. Families with kids will enjoy the vast array of items.
MENU SAMPLING FRESHLY SHUCKED NORTHWEST OYSTERS HOUSE-SMOKED WILD ALASKAN SALMON, CRACKED GRAIN MUSTARD-DILL AIOLI STEAMED CLAMS AND MUSSELS, ROASTED PEPPER, CHORIZO AND SAFFRON BROTH ROASTED DOUBLE R RANCH PRIME RIB OF BEEF WITH NATURAL JUS SEARED-TO-ORDER PACIFIC YELLOWFIN TUNA WITH WASABI CREAM
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SHABU Freestyle Asian cuisine Serving dinner nightly beginning at 5 | 442 Main St. 435.645.7253 | shabuparkcity.com The chef at this Main Street “Freestyle Asian” restaurant was trained in the kitchen of Japanese master Nobu Matsuhisa. If you are familiar with the Asian fusion cuisine of some of his restaurants, you are sure to find similar skill and precision at Shabu. Get started by choosing a unique sake from the extensive list, and share a plate of the blistered green beans before you move on. The sushi is outstanding and artfully created, and there are plenty of other options if you want something warm and hearty. Try the wagyu beef hot rock served with a ponzu butter dipping sauce or a bowl of shabu-shabu, which comes with a bento box of sauces and fresh udon noodles – a good choice for a group dining experience. The restaurant, which opened in 2002, is owned by two brothers, Bob and Kevin Valaika – who love Park City’s mountains as much as they do wowing their guests.
MENU SAMPLING BLISTERED GREEN BEANS IN A SWEET-AND-SPICY MISO SAUCE WITH CHOPPED PEANUTS SAMURAI SCALLOPS WITH CRISPY WONTON CHIPS TOPPED WITH SPICY TUNA, PAN-SEARED SCALLOPS, SWEET-AND-SPICY MISO BUTTER, AVOCADO, TOBIKO AND SPROUTS ASIAN COWBOY SUSHI ROLL: SPICY TUNA, CUCUMBER AND LIME TOPPED WITH CRISPY JALAPENO AND OCEAN TROUT, DRIZZLED WITH A CASHEW-CURRY SAUCE WAGYU BEEF: SNAKE RIVER FARMS WAGYU BEEF STRIP LOIN WITH A PONZU BUTTER DIPPING SAUCE
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SILVER Contemporary American cuisine and artisanal cocktails Open nightly at 5:30 | 508 Main St. 435.940.1000 | silverrestaurant.com Step into Silver and you’ll immediately be impressed with the sleek, yet comfortable, modern decor. Located in an original 1926 brick building, the updated interior offers a treat for your eyes, while the food will be a feast for your senses. The contemporary American cuisine has Mediterranean influences and is both thoughtfully prepared and artfully presented. Choose from their impressive 3,000-bottle wine list or sip one of their artisanal cocktails. The adventurous can even play Bartender’s Roulette – pick your liquor, share your preferences and let the bartenders delight you with a custom-crafted drink. The stunning threelevel restaurant includes an intimate wine cellar, spacious main dining floor and lively top-level atrium and bar. With DJs spinning on the top level every weekend, Silver is a must-stop destination all winter long.
MENU SAMPLING ONO CRUDO: CHAI, MISO, SMOKED GINGER, SHISO AND PEAR PEAR SALAD: PEAR, RADICCHIO, BEET AND MUSTARD VINAIGRETTE DUCK: CONFIT SAUSAGE, SEARED BREAST, HASH AND FERMENTED BEET RICOTTA GNOCCHI: POMODORO, BASIL AND MOZZARELLA WAGYU COULOTTE STEAK: ROASTED MUSHROOM, PUMPKIN POTATOES AND DEMI-GLACE
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TABLE ONE Healthy fine-dining dishes made with curated, seasonal ingredients Tues.-Sat. 11:30 a.m.-2:30 p.m., Tues.-Thurs. 5:30-9 p.m., Fri./Sat. 5:30-10 p.m. | 201 Heber Ave.
435.658.9425 | theskylodge.com/table-one Often when dining out, you know the reason the food tastes so good is because of butter and cream. Here, you will be treated to a beautiful environment and delicious dishes that are also good for you. The chefs aim to satisfy with elegant seasonal plates made with regional items. They focus on choosing ingredients and cooking methods that bring out the natural flavors of the food, without adding unhealthy embellishments. The menus are primarily gluten-free and highlight enticing vegetarian or vegan dishes alongside meat and seafood options. Impeccable service and a curated wine list from many boutique wineries around the world will complete your dining experience. Ask about our Bordeaux blending receptions and private group dining options. A fourcourse tasting option is also available.
MENU SAMPLING ROASTED PUMPKIN SOUP WITH CINNAMON YOGURT, SPICY PEPITAS AND WALNUT-FLAXSEED CRACKER BEET SALAD WITH WILD PLUMS, PINE NUTS, NASTURTIUM AND PUFFED QUINOA BRAISED LAMB RAVIOLI AND QUINOA, ALMONDS, CUCUMBERS AND CILANTRO KOBE BEEF STRIP LOIN WITH SALBITXADA SAUCE, YOUNG ROASTED CARROTS AND CONFIT POTATOES ALMOND HOT CHOCOLATE WITH PUMPKIN FOAM, GINGER-PUMPKIN TUILE AND POWDERED SUGAR BEIGNETS
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TALISKER ON MAIN New American with a twist 5:30 to 10 p.m. nightly | 515 Main St. 435.658.5479 | taliskeronmain.com The dishes at Talisker On Main are so beautiful and colorful that for a second you might think they are too pretty to eat. But one bite in and you will have no problem devouring executive chef Clement Gelas’ sophisticated dishes. With favorites such as the lobster beignets, and seasonal items made fresh with canned vegetables the chef put away last summer, you will be craving more. Voted Best Restaurant in Park City three years in a row by Salt Lake Magazine, Talisker On Main is a classic stop. A front room offers an open kitchen view, while the more secluded library upstairs seats up to 20 in a private party. There is also a romantic nook in between if you prefer privacy, but that is often reserved, so ask ahead to book. Another touch that will make your dinner special is personal service from a veteran waitstaff, who can often help you plan more than what to order for dinner.
MENU SAMPLING LOBSTER AND CRAB BEIGNETS WITH PICKLED VEGETABLES, ROQUETTE AND PRESERVED LEMON VINAIGRETTE SMOKED STEELHEAD TARTARE WITH PICKLED JALAPENOS, LOCAL SALT, ROCKHILL FARMHOUSE GOUDA CANYON MEADOWS SHORT RIB WITH WINTER GREENS, CANDIED ROOT VEGETABLE AND RIBBON SALAD KOOSHAREM VALLEY STEELHEAD WITH CHARRED BROCCOLI, WINTER SQUASH RATATOUILLE AND CRAWFISH EMULSION GRILLED CANYON MEADOWS RIB-EYE WITH SMOKED POTATOES, CIPOLLINI ONIONS, CREAMED WINTER GREENS AND BACON JAM
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TREE ROOM Seasonal mountain cuisine in an intimate, fine-dining atmosphere 5-9 p.m. Tues.-Thurs., 5-9:30 p.m. Fri./Sat. | Sundance Mountain Resort 866.496.6569 | sundanceresort.com/restaurants-en.html In 1970, Robert Redford built the first building at Sundance Resort: the Tree Room, a cabin constructed around an actual tree where he and his friends could have a great meal. Since then, the restaurant has grown but maintains its rustic, intimate atmosphere while serving some of the best cuisine in the area. Tree Room is one of five Forbes Travel Guide Four-Star restaurants in Utah. Chef David Mullen has worked for top restaurants and chefs, including Daniel Boulud and Wylie Dufresne. You’ll be impressed with his take on traditional mountain dishes, like homemade elk sausage and trout amandine (the restaurant sources locally whenever possible). With a number of private-label wines, Tree Room consistently wins Wine Spectator awards. And with decor including Redford’s Native American art collection and black-and-white photographs from his film sets, you’re in for an experience.
MENU SAMPLING SCALLOPS: CRISPY PORK BELLY, CHEDDAR GRITS, QUAIL EGG ELK SAUSAGE: BLACK FARRO, KALE, BUTTERNUT SQUASH, GRAINY-MUSTARD CHICKEN JUS BEET SALAD: BURNT ROSEMARY PANNA COTTA, MANDARIN ORANGE, PISTACHIOS ALASKAN COD: CHANTERELLE MUSHROOM, WILD RICE, ROMANESCA, CONSOMME BUFFALO STRIP LOIN: BRUSSELS SPROUTS, BLACK TRUMPET MUSHROOM, BUTTERNUT SQUASH, CHERRY MARMALADE
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YUKI YAMA SUSHI Authentic Japanese cuisine and sushi bar Open for lunch 11:30 a.m.-3 p.m., dinner 5:30-10 p.m. | 586 Main St. 435.649.6293 | yukiyamasushi.com Looking for a classic sushi restaurant with both tradition and cutting-edge, Japanese-inspired small plates perfect for sharing? Yuki Yama is just the place. The Main Street restaurant is a staple for locals, who often dine at the sushi bar, and a treat for visitors in town. If you are with a group, ask for the tatami room in back, which can seat up to 24 guests, or put yourself in the hands of talented Japanese chef Kirk Terashima and ask for omakase, or chef’s-choice-style dining. If you are craving a filling meal, try the homemade ramen, which takes more than a day to develop its traditional flavor. While the restaurant specializes in melding exotic flavors and ingredients, like bone marrow, tongue and pork cheek, simpler dishes, such as pot stickers, tempura and chicken katsu are sure to please even pickier diners.
MENU SAMPLING PORK CHEEK CROQUETTE SERVED WITH CHINESE BEAN CURD AND PEA VINES, MUSTARD-SHALLOT DIPPING SAUCE GYU TATAKI: THINLY SLICED BEEF TONGUE GRILLED TABLESIDE WITH A GARLIC-LEEK, SALT-AND-PEPPER DIPPING SAUCE ROASTED BONE MARROW SERVED WITH UNI SALT AND LOCAL RED BICYCLE CRACK BREAD PORK RAMEN: KUROBUTA PORK BELLY, GREEN ONION, POACHED EGG, KAMABOKO (FISH CAKE), HOUSE-MADE RAMEN BROTH MR. MIYAGI: SNOW CRAB, YELLOWTAIL ROLLED IN AVOCADO, TOPPED WITH A TUNA POKE, EEL SAUCE GREEN HORNET: SPICY TUNA, TEMPURA SHISHITO PEPPERS, AVOCADO, TOPPED WITH A CILANTRO-JALAPENO AIOLI
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ZOOM Innovative cuisine in a warm, casual atmosphere Lunch 11:30 a.m. to 2:30 p.m., dinner 5 to 10 p.m. | 660 Main St. 435.649.9108 | zoomparkcity.com If there’s one spot locals always recommend, it’s Zoom. Situated at the foot of Main Street, the restaurant was opened in an old Union Pacific depot in 1995 by Robert Redford. A part of the Sundance Mountain Resort family, Zoom serves hearty, sophisticated cuisine and craft cocktails, and has one of the best wine lists in town. Claim a seat at the dining counter, where the heat from the kitchen will warm you while you watch the chefs prepare your meal. Keep an eye out for Redford himself or others. You never know whom you will see at this cozy establishment. Be sure not to miss these popular dishes: buffalo onion rings and baby back ribs, cooked all day. Zoom sources the freshest meats from the Rocky Mountains, and their seafood is ocean-to-plate in less than a day. But make sure to book a reservation, as this place is packed nightly.
MENU SAMPLING ARTISAN CHARCUTERIE WITH CURED LOCAL MEATS, UTAH CHEESES AND COUNTRY OLIVES TRUFFLE MAC AND CHEESE WITH HERB BREADCRUMBS AND BACON WOOD-GRILLED ARTICHOKES WITH GARLIC AIOLI, SALSA VERDE TOMAHAWK KUROBUTA PORK CHOP WITH CARAMELIZED CABBAGE, HERB DUMPLINGS, MUSTARD PORK JUS LOCAL UTAH TROUT WITH ROMESCO SAUCE, SMASHED POTATO, BROCCOLINI, CRISPY PROSCIUTTO
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PARK CITY’S FINEST MULTI-GENERATIONAL RESIDENTIAL COMMUNITY
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Reservations encouraged 435-649-3536 · Dinner served nightly starting at 5:00PM · Sunday Brunch 11AM to 2PM Private Chef Services · RiverHorseParkCity.com