Dishing Park City | Issue 13 by Dishing

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Roy Street Caal is greenf!é’s

PARK CITY

ISSUE NO. 13

BLOODY MARYS

5 WAYS

FROM DISHES + RECIPES AROUND TOWN

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

Obtain the property report, required by federal or state law, and read it before signing anything. No federal or state agency has judged the merits or value, if any, of this property. Plans subject to change without notice. © 2021 Promontory Development, LLC. Each individual office is Independently Owned and Operated.

4 0 8 M A I N S T R E E T, P A R K C I T Y

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NO.1 3 S U M M E R / F A L L

Q: WE LOVE THE ALPENGLOBE CRAZE, AND PARK CITY RESTAURANTS HAVE GOTTEN REALLY CREATIVE BY ADDING MORE OUTDOOR DINING OPPORTUNITIES ALL AROUND TOWN. WHAT IS YOUR FAVORITE OUTDOOR SPACE OR DECK TO DINE ON IN PARK CITY? PUBLISHER AND EDITOR-AT–LARGE editor@dishingmagazine.com Allison Arthur

CHEESE MADE WITH ALTITUDE. Bring Utah Terroir To Your Table UTAH CHEESE AWARDS

SILVER

BEST SOFT CHEESE

HIDDEN TREASURE, BRIE STYLE CHEESE WITH TRUFFLES

TREASURE BRIE STYLE

BRONZE

BEST GOAT/ SHEEP CHEESE

SILVER QUEEN GOAT CHEESE WITH ASH

We did a photo shoot at Edge Steakhouse’s Alpenglobe and ended up staying for dinner because it was so fun! You can be your own DJ with the speaker and play whatever music you like as loud as you like! The “yacht club” they did outside No Name Saloon & Grill on Sundays last summer was a blast. I hope it is coming back this summer.

MARKET DIRECTOR Kendall Kelley

I always love dining on the deck at Deer Valley Grocery~Café — it is a perfect venue with a view. Sitting slope-side at Montage’s Burgers and Bourbon is also a very sweet treat.

ART DIRECTOR Kristen Hartnett CONTRIBUTORS Dan Campbell Amber Day Blake Peterson Jené Shaw

One of the best things to come out of the COVID-19 pandemic last summer was the addition of Versante on the Lawn at Park City Peaks Hotel. It’s got such a fun, casual vibe, with picnic tables and live music.

Sam Simma Brian Upesleja

I have always been a fan of sitting outside at the Waldorf Astoria Park City’s Powder. You get a view of the pool!

ON THE COVER: PARKCIT YCREAMERY.COM

Royal Street Café’s Holy Roller Bloody Mary Photo by Allison Arthur

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What We Crave

PHOTO BY DAN CAMPBELL

IN Park City, summer and fall

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provide extralong days to fill with fantastic activities and to finish with exceptional meals. For me, that means riding my mountain bike on one of the many trails, hiking up countless mountains in my hiking boots and spending hours by the water with a fly rod. Here are some of my favorite fuels for these occasions. Before I head out for a bike ride, I love to get my day going with an oat milk latte and a pastry from Lucky Ones Coffee, which is convenient to the numerous trailheads at the base of Park City Mountain Resort. After I’ve ridden, I am always in the mood for a great deck and a big meal. You can finish your ride and pedal straight to Harvest for their Buddha Bowl of goodness or head to The Spur Bar & Grill for a cold beer and one of their brick-oven pizzas. Often when fishing, I’ll be in the Heber Valley area, and it is a good excuse to make several stops while I’m there. For starters, you can’t miss fueling up at Goochy Goo BBQ. Their signature sandwich is loaded with house-made brisket. Yum. Later, once I’m finishing up for

the day, I like to stop by either Dairy Keen for a milkshake (I recommend the fresh raspberry) or Spin Cafe for the hard-tochoose-from gelato, made inhouse. You can’t go wrong with either one for a hot-afternoon treat! If I am backpacking, the best reward for the hard work, other than the views, is the food brought to the destination. I put a lot of effort into my meal prep. I’ll make pad thai, lentils and dumplings, burritos, cheesy breakfast grits and more. It’s easy to jazz up the trail dishes with seasonings and olive oils that I pick up from Mountain Town Olive Oil Co. The wild mushroom and sage olive oil and the Fresh Catch spice blend is perfect for the trout you land at the lake! After a few days in the woods, though, I always crave a deliciously huge pie from Este Pizza. It’s the perfect You can hear reward after a big hike! even more about Cheers to a great the fun that can be had campsummer of plentiful cooking on victuals and frequent page 60, where we asked chefs outdoor excursions! around town for their best tips.

–Kendall, market director

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NEW PROPERTY & HOME RELEASES Custom Homesites from $500K to $3.9M | New Homes & Residences from $725K to $9M Contact Us For Your Private Tour 435.333.3617 | TaliskerClub.com | Welcome Center Open Daily The Talisker Club materials and the features, prices and planned amenities are based upon current development plans which are subject to change without notice. Any and all recreational and golf amenities and facilities will be privately owned and operated as a club with mandatory membership and mandatory membership fees payable. This does not constitute an offer to sell or solicitation of an offer to buy real estate in any jurisdiction where prohibited by law or in any jurisdiction where registration or other legal requirements have not been fulfilled. ©2021 The names and logos are licensed and registered trademarks of Storied Deer Valley, LLC. ©2021 BHH Affiliates, LLC. Real Estate Brokerage Services are offered through the network member franchisees of BHH Affiliates, LLC. Most franchisees are independently owned and operated. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity

TOC F E AT U R E S 60 CAMPFIRE COOKING

Park City chefs share how they use their cooking skills in the great outdoors.

68 ARTFULLY EATING

It’s the interior design that matters to your mind and your mood and enhances the food.

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TOC D E PA R T M E N T S 15 ASK FOR IT 23 A LESSON IN: WHISKEY High West Distillery’s whiskey sommelier spills her secrets.

29 KITCHEN VIEWS

A home chef constructs her ultimate space.

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

36 FIVE WAYS: BLOODY MARYS 43 IN THE KITCHEN WITH:

52 FROM A TO Z

Learn to identify fruits and veggies.

Promontory’s Ashley Thompson Hook

76 WILL TRAVEL FOR FOOD

48 THE APRÈS SCENE

84 RESTAURANT LISTINGS

Willamette Valley

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K N I F E A R T I N PA R K C I T Y As beautiful as it is useful.

625 MAIN STREET, PARK CITY, UT | 435.214.7640 We Sharpen Knives | newwestknifeworks.com

Ask For It!

Readers’ favorite recipes from Park City restaurants

I can’t get enough of 350 Main’s herbaceous, refreshing Alpine Rose cocktail. I would love to try to make it at home if they would share the recipe? — ALEXIS FORESTER, CHARLESTON, SC

PHOTOS BY ALLISON ARTHUR

350 Main’s Alpine Rose 1 1/2 ounces Alpine Distilling’s Summit Gin 3/4 ounce Alpine’s Preserve Liqueur 1/2 ounce Aperol 3/4 ounce fresh lemon juice 4 drops rose water (350 Main uses Fee Brothers brand) 1 sprig rosemary, for garnish

> Add the first 5 ingredients into a cocktail shaker with ice, and shake until chilled. Doublestrain into your glass of choice. Garnish with rosemary sprig.

AT ONE POINT, THIS DRINK CAME OFF THE MENU, BUT PEOPLE ALWAYS ASKED FOR IT, REMEMBERING IT WAS THAT “ONE ROSE COCKTAIL.” SO THE BARTENDER PUT IT BACK ON THE MENU AND LEFT IT!

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Ask For It!

Owner Paola Bello’s brother (also a local restaurant owner) told us how delicious this cake is. We couldn’t agree more! — KENDALL KELLEY, MARKET DIRECTOR

710 Bodega’s Dulce de Leche Volcano Cake 1 tablespoon butter 2 egg yolks 1 whole egg One 13.4 ounce can of milk caramel (dulce de leche) 2 1/2 tablespoons flour Vanilla ice cream, to serve Raspberries, mint and powdered sugar, for garnish

> Heat oven to 425 F. Grease

four 6-ounce individual baking ramekins with butter, then add a little bit of flour to coat. Remove the excess and set aside. In a bowl, whisk the egg yolks and the whole egg for approximately 2 minutes. Add the milk caramel and stir until integrated well. Immediately add the 2 1/2 tablespoons of flour. Divide the mix in the 4 ramekins, and bake for 12 minutes. Serve promptly, with vanilla ice cream, raspberries, mint and a sprinkle of powdered sugar.

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I love the Vessel coconut rice and quinoa. It’s so unique and has a subtle coconut flavor to it. I’d love to have the recipe as I think it would be a great addition to curries and roasted veggies. — ERIN SWEETSER, PARK CITY

Vessel Kitchen’s Coconut Rice and Quinoa 1/2 cup red onion, julienned 2 tablespoons olive oil Lemon zest from 1 lemon Lemon juice from same lemon 1 can coconut milk, shaken up 2 cups water 1 tablespoon salt 1/4 teaspoon pepper 1 cup basmati rice 1 cup quinoa

> In a large saucepan over medium heat (the same you intend to use for the rice), sauté the onions with the oil until soft but not browned. In a second small saucepan, add all liquids and seasoning and bring to a simmer. When the onions are soft and starting to slightly caramelize,

add the rice and quinoa to the onions and oil and mix on low heat until the liquids in the second pan are hot. Pour the hot liquids over the rice and quinoa and stir. Cover with a tightfitting lid and cook over low flame for 25 minutes. Let rest, covered, for 15 minutes, and fluff with a fork before serving.

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Ask For It!

MINDFUL CUISINE OFFERS COOKING CLASSES AND PRE-ORDERED GOODIES TO GO, TOO! FOR THE TART CRUST RECIPE, GO TO

Everything I see on Mindful Cuisine’s Instagram (@mindful_cuisine_in_park_ city), particularly the sweets, looks perfectly executed. I would love to try one of chef Linda Elbert’s tried-and-true recipes at home.

DISHINGPC.COM/MINDFULCUISINEPANNACOTTATART.

— THOMAS ALKIN, SAN FRANCISCO, CA

Mindful Cuisine’s Lemon Ginger Panna Cotta Tart For the panna cotta filling: 2/3 cup milk 4 tea bags of Stash lemon ginger tea 4 sheets silver gelatin 3 1/4 cups plus 1 tablespoon heavy cream 1 cup caster or superfine sugar For garnish: Fresh fruit Baked pastry shapes Edible flowers Herbs Sugar sprinkles

> Add the milk and the tea bags to a saucepan and bring to a simmer. Once simmering, turn off the heat and let the tea infuse for 15 minutes. Remove the tea bags, giving them each a good squeeze, then discard. Soften the gelatin sheets by soaking them in a bowl of cold water for about

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You can use regular granulated sugar that has been pulsed in the food processor a couple of times.

5 minutes. Add the cream and sugar to the pan of infused milk. Slowly bring the mixture to a boil, stirring occasionally to dissolve the sugar. As soon as the boiling point is reached, turn off the heat. Drain the gelatin leaves, gently squeeze out excess water and blot a

bit on a paper towel. Stir into the hot cream mixture. When the gelatin has fully dissolved, pass the mixture through a fine strainer into a clean bowl. Let cool. Once cool, place in the refrigerator, checking and stirring every so often until it starts to thicken. When it is just beginning to set to a

custard consistency, pour it into a tart shell. You will have some extra filling that you can pour into a glass for a (gluten-free) dessert. Refrigerate the tarts and filling until fully set (about 4 hours). Decorate with garnishes of your choice.

EDITOR’S REQUEST: One bite and we were hooked. I knew I needed to try to make these at home and begged Shabu for the recipe.

Shabu’s Miso Green Beans and Shishito Peppers 2 tablespoons white miso paste 3 cloves garlic, minced 1 tablespoon soy sauce 2 tablespoons coconut oil (or another oil that can handle high heat) 1/2 pound green beans, trimmed 1/2 pound shishito peppers 1 tablespoon Sriracha 1/4 cup peanuts, chopped

> Mix the miso paste, garlic and soy sauce together in a small bowl, and set aside. Add the coconut oil to a medium pan and turn to high heat. Let the oil heat for a minute, then add the green beans and shishito peppers and toss to coat them in oil. After a minute or so, you should see small brown blister spots. (If you don’t, turn up the heat a bit.)

Continue to cook them, tossing as necessary, until they are all blistered, about 5 minutes. Add the miso mixture to the browned beans and toss to coat. Let the beans sauté in the mixture for about two minutes before adding the Sriracha and transferring to a serving platter. Top with chopped peanuts.

AT SHABU, YOU CAN ORDER THIS DISH AS JUST GREEN BEANS OR JUST SHISHITO PEPPERS, OR HALF-AND-HALF AS DONE HERE.

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Ask For It!

THIS SAUCE PAIRS WELL WITH YELLOWTAIL FISH AND IS SERVED AT FLYING SUMO WITH THE COCONUT SHRIMP AND THE JAM ROLL.

I am a frequent flyer at Flying Sumo, and I usually request extra Jam Sauce on the side because it’s so good with everything! The Jam Roll is a must, but the sauce it comes with just makes the roll as addicting as it is. — LINDSAY JACOBSON, PARK CITY

Flying Sumo Sushi and Grill’s Jam Sauce 1 bunch cilantro leaves 2 jalapeños, seeds and stems removed 1/2 cup Mae Ploy Sweet Chili Sauce (or more to taste) > Chop the cilantro and thinly dice the jalapeños. Add in chili sauce to taste (making sure to shake thoroughly first) and stir until combined.

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I order cheddar biscuits every time I go to Hearth and Hill. I’d love to have the recipe so I can share the deliciousness when I visit family this summer. — SARAH CALDWELL, PARK CITY

Hearth and Hill’s Cheddar Biscuits 2 cups flour, sifted 1 tablespoon double-acting baking powder 1/2 teaspoon kosher salt 1/4 cup butter 3/4 cup milk 1 cup sharp cheddar cheese, shredded Melted butter, for garnish > Heat oven to 450 F. In a large bowl,

add the flour, baking powder and salt. Then sift the mixture into a mixing bowl. Work in the butter with your fingers (or two knives or a heavy fork) until it is the consistency of cornmeal. Add the milk and cheese, and stir into the dough just enough to make the particles cling together. (It should be a very, very soft dough.) Turn onto a floured surface and knead for about

1 minute. Then either pat or roll the dough out to a 3/4-inch-thick square. Cut the biscuits into 2-inch squares. Dip each in melted butter and arrange on an ungreased baking sheet or pan. If you want them crisp all around, place them far apart; for fluffier biscuits, place close together. Bake for 12 to 15 minutes, or until the tops are golden brown.

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Daily Rise Coffee Roasters

Located inside The Market @ Park City 801.393.4581 dailyrisecoffee.com

A LESSON IN BY ALLISON ARTHUR PHOTOS BY BLAKE PETERSON

Whiskey HIGH WEST DISTILLERY’S WHISKEY SOMMELIER SPILLS HER KNOWLEDGE.

ALL ABOUT THE GRAINS

FUN FACT

FROM WINE TO WHISKEY, THERE IS A SOMMELIER FOR THAT. WHO KNEW THAT WHISKEY HAS SO MUCH MORE TO IT THAN THE AVERAGE TASTER THOUGHT? ARIANNE PRINA KING, THE WHISKEY SOMMELIER AT HIGH WEST DISTILLERY FOR THE PAST EIGHT YEARS, FOR ONE. WITH A BACKGROUND IN WINE, KING REALIZED WHEN SHE MOVED TO PARK CITY THAT SHE WAS CLOSER TO A DISTILLERY THAN TO A WINERY, SO SHE SHIFTED GEARS. SHE HAS BEEN LEARNING EVERY NUANCE OF THE SPIRIT EVER SINCE, AND SHARES SOME FACTS, FAVORITES AND HOW TO TASTE IT.

Corn usually makes a sweeter liquor, while rye tends to be spicier and barley lighter, says King. To be designated a bourbon, the spirit must be 51% corn, versus rye, which needs to derive from 51% rye. Both need at least two years in a barrel but often mature for up to 10. In Canada, it’s not whiskey until it has spent three years in a barrel.

DECODING WHISKEY Generally speaking, whiskey is the catch-all name used to describe a spirit that is made from a distilled grain and matured in oak barrels. “I always get asked the difference between whiskey, bourbon and Scotch,” says King. “The main distinction is the primary ingredient. For bourbon, that means corn. Rye is built on rye, and most single malts are made from barley.”

The United States primarily looks at what is in the bottle, King explains, while in Scotland, Canada, Ireland and Japan, it is more about the region it’s from rather than the grain it’s made with.

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FUN FACT

Scotch is whiskey that is produced in Scotland, similarly to Irish whiskey and Canadian rye, which come from the countries designated.

One barrel (no matter the size of the barrel) designates a “small batch” name. You can typically get 250 750-milliliter bottles out of one 53-gallon American oak barrel.

FUN FACT

Whiskey (in the United States and Ireland) is spelled “whisky” in Japan and Scotland.

HOW TO TASTE > With a higher alcohol content than wine, which can be easily sipped, whiskey needs to be approached more carefully. King walks us through the best way to do it. > First, here is a don’t: swill. Instead, curl the glass slowly and coat the inside of it with the whiskey so that when you get closer, it doesn’t kick up the alcohol into your face. > Wave the glass back and forth below your chin to get the scent without having it hit you too hard. > Open your mouth, but breathe through your nose when you take a sip. > Remember: It is really just food in a glass. Whiskey still holds a lot of the flavor characteristics of what it is made from.

> First, taste the drink, and if you need it to mellow a bit, use a pipette to add a couple drops of water to smooth it out .

FUN FACT

> If your palate is getting tired and you can’t smell or taste the difference while doing a whiskey tasting, smell your clothes and then go back to it.

The evaporation of alcohol from a whiskey barrel during maturation is referred to as the “angel’s share.” While most production loses 2–3%, the dry weather in Park City causes 8–10% to evaporate from the barrels of whiskey aged here.

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HIGH WEST’S SISTERÉ • • • • • •

1 1/2 ounces High West Rendezvous Rye 1/2 ounce Lustau Amontillado Sherry 1/2 ounce Aperol 1/2 ounce Samos Muscat 3 dashes orange bitters lemon peel

Mix the first 5 ingredients together. Express the lemon over the glass to release the oils in 30 D I S and H I N Grub J H .the COM the skin, peel around the rim. Pour ingredients into a chilled glass and stir. The drink is not served with ice.

ABOUT HIGH WEST In 2006, High West became Park City’s first legal distillery since 1870. They now blend several ages and grains, including favorites like the American Prairie bourbon, Double Rye!, and even bottled barrel-finished cocktails.

“People aren’t as familiar with pairing whiskey with food,” says King. “Whiskey’s alcohol content is high, but it is really crisp, like an acidic wine or biting a lemon. It acts as a palate cleanser and gets you ready for your next bite of food.”

PAIRING WHISKEY King suggests whiskey is best served with fattier foods, such as cheese and barbecue. It will become more tart when paired with something sweet. Things that have a very pungent flavor on their own, such as truffles, can be more difficult to pair. “With rye, anything can be paired,” she says. “If I have something that has a char or is grilled, I gravitate toward bourbon.” She suggests playing around with the flavors in order to find what your tongue likes. “I like Scotch with sushi. It brings out some awesome characteristics.”

FUN FACT

In addition to the distillery, located just outside of Park City in Wanship, which offers tours, a restaurant and tastings, and the popular saloon in town, the Nelson Cottage is a great way to experience all that High West offers. A prix fixe menu and whiskey pairings are overseen by one of the saloon’s whiskey sommeliers.

Whiskey derives from a Gaelic word that translates to “water of life.”

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“Your efforts were exemplary and I’m thankful for your efforts coupled to the commitment to meet our goals as well!” — JOHN

ASSOCIATE BROKER ®

435-901-0616 D I S H I Njulie@jhparkcity.com GPC.COM

Top KW Individual Realtor in Utah for the last 8 YEARS!

Kitchen Views After deciding to retire in Park City, Utah, Susan and Glenn Rothman also retired from living in an older New England home and built the modern kitchen of their dreams. by Allison Arthur photos by Dan Campbell

FOUR

years ago, when the Rothmans decided that Park City was the perfect community to retire to, the entrepreneurs knew they wanted a more modern space. The home outside of Boston where they lived for 45 years was built in the 1800s, and though they had made updates, it was still segmented into rooms rather than an open concept. They began looking for real estate in Park City but never found exactly what they wanted. “We never saw anything we liked,” says Susan, 68. “Then we were showed this piece of property, and who could not fall in love with this?”

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GRANITE WAS USED on the

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countertops and around the adjacent fireplace, but with different finishes. The island granite is honed, so Susan can easily work the pastry dough she often makes.

Located in the Colony at White Pine Canyon, the Rothmans’ home was built on a sweeping lot with what Susan described as “full moon views.” All they brought with them from their old house were their art collection, which they have been working on since the 1970s, and their wine (Glenn is an avid collector and a sommelier). Susan, who is an advanced home cook, planned out every detail of the open kitchen. “We wanted one big area,” she says. “Everybody hangs out in the kitchen.” She began working in the kitchen space before “there was even one nail in the wall” so she could tweak any layout element. She also worked with a virtual firm in Salt Lake City so she could understand the light and other special elements of what she was building. Because Susan was already a seasoned home chef, she had an idea of how she wanted the layout. She wanted clean lines, a space for everything, a large island and, in particular, a stove that faced out into the main room.

SOME OF SUSAN’S favorite features

in her dream kitchen include the Servo-Drive auto-close cabinets and the pantry room, where there are extra appliances and more space for cleaning up and storage. She uses the gas range for almost everything but has an induction stove that boils water more quickly at the home’s high elevation (around 8,000 feet). She also has a steam oven for baking bread and warming drawers. “I have a thing about warm plates,” she says.

AFTER GETTING A FEEL for the way the kitchen worked before it was fully built, the only change Susan made was to add cabinets for her glassware. Besides an extra sink that she doesn’t really use, there isn’t anything about the kitchen that she would alter now.

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FROM PÉPIN TO PA R K C I T Y SUSAN HONED HER COOKING SKILLS AND PASSION FOR “SIMPLE FOOD, MADE DELICIOUS” AT BOSTON UNIVERSITY’S FULL-TIME, SIX-MONTH CERTIFICATE PROGRAM IN THE CULINARY ARTS. FOUNDED IN THE 1990S BY JACQUES PÉPIN AND JULIA CHILD, THE PROGRAM ELEVATED HER COOKING BY PERFECTING HER CHOPPING, PLATING AND OTHER MORE ADVANCED SKILLS. GUEST CHEFS AND INTERACTIONS WITH PÉPIN SHAPED SUSAN’S STYLE. SHE RECALLS A CHEF WHO FORBID ANY HERB STEMS NO MATTER WHAT SIZE. “I THINK OF HIM EVERY TIME I GET OUT THE PARSLEY, WHICH IS A LOT!” SHE SAYS. “WHAT A GIFT THAT WAS TO COOK WITH HIM [PÉPIN] DURING THE SEMESTER. HOW HE WOULD BUTCHER A CHICKEN WHILE TALKING TO US IN THE DEMO KITCHEN, NOT EVEN LOOKING DOWN. AND I LOVE SOME OF THE SHORTCUTS HE USES, LIKE PEELING GARLIC … SO SIMPLE!” EACH SEMESTER THE STUDENTS GET TO PREPARE A DINNER ALONGSIDE PÉPIN FOR 80 PEOPLE. SUSAN HAS PARTICIPATED AS BOTH A GUEST AND A STUDENT. “I WAS IN CHARGE OF THE CAULIFLOWER SOUP, AND THE CONSISTENCY HAD TO BE ‘JACQUES PERFECT,’ ” SHE SAYS. “WE SERVED IT IN SHOT GLASSES AS AN APPETIZER, AND I DO THAT AT HOME NOW.”

SUSAN TOOK THE LEAD at directing the design of the Rothmans’ kitchen, located in the Colony. Her husband, Glenn, was mainly concerned about his wine cellar, dubbed “Glenn Cove,” and moving the best views to the entertaining space rather than the master bedroom. Susan is seen here with her cooking idol, Jacques Pépin.

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SUSAN ROTHMAN’S TOMATO CONFIT 5 POUNDS FRESH TOMATOES 2 TEASPOONS SALT 2 TEASPOONS SUGAR 16 CLOVES GARLIC, SMASHED 12 SPRIGS THYME 6 BAY LEAVES 1 CUP OLIVE OIL Heat oven to 250 F and bring a large pot of water on the stove to a boil. Core the whole tomatoes and cut a small x through the skin on the bottom. Add the tomatoes to the boiling water and let them cook for only 30 seconds. Remove the tomatoes with a slotted spoon and place into an ice water bath. Peel the tomatoes when cooled. Mix salt and sugar together. Cut the peeled tomatoes in half crosswise and gently squeeze out the seeds and juice. Place the tomatoes cut side up on two 9-by13-inch pans and sprinkle salt and sugar mixture over them. Scatter the garlic and nestle the cloves in between the tomatoes. Scatter the thyme stems and bay leaves and pour the olive oil on top. Put in oven and cook for 30 minutes. Gently turn the tomatoes over (they’ll now be upside down). Continue to cook for another 2.5–3 hours. Let cool.

Keep the deliciously flavored olive oil and use the confit on fish, chicken, eggs or pasta.

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5 Ways

Bloody Marys by Allison Arthur and Kendall Kelley

C RAV ING LIKE A C ARN I VOR E

PHOTO PROVIDED

Find it: Troll Hallen Lounge Why we love it: There’s beef in the mixture and Perky Jerky and bacon on top. What makes it different: A little limoncello and some beef stock are the perfect combination of tangy and savory.

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PHOTO PROVIDED

Find this recipe at dishingpc.com

G RE E N M AK E S IT E X T RA G OO D Find it: Royal Street Café Why we love it: This green twist on a bloody mary makes you feel good about yourself. Hey, you are drinking your vegetables. What makes it different: The base of the drink is made from fresh-squeezed tomatillo and cucumber juice and is spiced with horseradish and hot sauce. The glass rim is seasoned with chilelime salt.

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B ACON MAKES IT BETTER Find it: The Bridge Cafe and Grill Why we love it: Loaded with a house-made mix and spiked with Tabasco, horseradish, Worcestershire, lime juice, and salt and pepper, this bloody has a crisp base. What makes it different: The three pieces of crispy grilled bacon added to the garnish of olives, salt and pepper, and lemon.

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FOAMING OV ER THE FOA M Find it: St. Regis Bar & Lounge Why we love it: You can’t help but feel fancy when drinking it. The wasabi-celery foam adds a kick of flavor, and you can control the hot sauce input with a pipette. What makes it different: Not only is the flavor just right, but the color, including the black-lava-salt rim, enhances the experience.

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B REAKFAST AND A BLOODY Find it: The Cabin Why we love it: This bloody mary offers almost a full meal along with your drink. What makes it different: Think Vegas or New Orleans while you chomp on a bacon grilled cheese, pickled vegetables, cheese and more with this freshly made concoction. The rim of the glass is seasoned with an adobo and Old Bay blend.

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S AVO R A TA ST E O F T H E EXT R AO R D I N A RY

Advance mobile ordering is available at select locations on the Deer Valley app, at deervalley.com, or by calling 435-645-6632. While on Deer Valley property, masks or face coverings are required at all times except when actively biking, hiking and eating or drinking while seated at a table. For more information about Deer Valley’s restaurants, visit deervalley.com/dining.

BIGGER THAN COFFEE

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A COOKING DEMONSTRATION AND TASTING CLASS

Enjoy watching as our chef prepares 3-5 recipes using flavored oils & vinegars and spice mixes from our gourmet store. Taste each dish and take home a complimentary mini bottle, plus receive a discount to shop in the store afterwards. Optional wine pairing is also available.

Schedule is available online at www.mount aint ownoli veoil.com o r b y c a l l i n g 4 3 5 . 6 4 9 .14 0 0

In the Kitchen with Promontory’s Ashley Thompson Hook 32, Ashley Thompson Hook has made it her mission to shine with her Southern dinner specials. While the running menu at Promontory’s Hearth Grille is steak-house and comfort-food fare, the restaurant’s chef de cuisine for the past two years designs specials every night. The members at the private club show up for her seasonal, rustic yet refined, updated classics such as slow-roasted prime rib, fried chicken and homemade biscuits, and crawfish étouffée. Originally from Arkansas, Hook first came to visit her husband’s hometown of Park City and fell in love. She immediately started job hunting. “Promontory was the first place I interviewed, and I made the decision to come,” she says. We sat down with the busy chef to learn more about her passion for cooking, propensity for butchering, and Southern influence.

by Allison Arthur photos by Blake Peterson

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TELL US A BIT ABOUT HOW YOU FIRST FELL IN LOVE WITH COOKING?

I started cooking when I was really little and watching Food Network shows with chefs like Emeril Lagasse, Graham Kerr and the Cajun Gourmet. All I ever wanted to do was cook. I started with my mom and grandmother when I was really young. When I turned 16, I began working in restaurants, and I studied hospitality management in school. YOU THEN WENT ON TO STUDY BUTCHERY. WHAT DID YOU GET FROM THAT EXPERIENCE?

I learned a very primitive layer of the food industry. I learned to use every piece of an animal from nose to tail. DO YOU STILL USE THAT SKILL TODAY?

We butcher everything in-house here. Every bit of the process is exactly how I wanted it.

WHAT ARE SOME OTHER ASPECTS OF FOOD AND INGREDIENTS THAT ARE IMPORTANT TO YOU?

I love any chance I can get to use what is in season, local and fresh. We use all local purveyors for meats, cheese and produce. A LOT OF CHEFS END UP MANAGING RATHER THAN COOKING. WHAT IS YOUR STYLE?

SOUTHERN STAR:

At 32, Ashley Thompson Hook is already in charge of a busy, private club kitchen.

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I would rather come in early and get the paperwork done and still be able to manage and make all the specials. I usually expo dinner every night and work a station. I am always involved in every single meal I send out to the table.

Promontory chedda is made by Beehiver Cheese. It is no named after thet private community — it’s just a fun tie-in.

ASHLEY THOMPSON HOOK’S SWEET POTATO GRITS WITH PROMONTORY CHEDDAR CHEESE 3 1/2 cups chicken stock 1 cup heavy cream 1 teaspoon salt 1 cup stone-ground grits 1 sweet potato, roasted and pureed 6 tablespoons butter 1 1/2 cups Beehive Promontory cheddar cheese, grated Salt and pepper, to taste > In a medium pot over medium-high heat, bring the stock and cream to a boil. Add 1 teaspoon salt. Slowly stir in the grits until incorporated. Continue stirring and reduce heat to low. Stir frequently and continue to cook over low heat for 40–45 minutes. Beat in potato puree and butter. Fold in cheese until combined. Add salt and pepper to taste.

ASHLEY THOMPSON HOOK’S SOUTHERN BRAISED GREENS 5 bundles of assorted greens (mustard, collard, turnip) 1 ham hock 2 tablespoons sugar 2 tablespoons Worcestershire 2 tablespoons apple cider vinegar 5 cups chicken stock 1 teaspoon garlic, peeled and chopped 1/2 yellow onion, diced Salt, pepper and crushed red pepper, to taste > Remove greens from stems, then chop and clean the leaves. Add the ham hock to a large pot and cover with water. Simmer on medium-low heat for 45 minutes until almost tender. Add the greens and the rest of the ingredients to the pot and cook for 4 hours until tender. Season to taste.

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WHEN YOU ARE AT HOME, YOU COOK …?

My husband is also a chef, so we cook a lot at home. I have a 7-year-old sourdough starter, so we make bread, and I love to make homemade pies. I do a great salted High West bourbon pecan, and coconut cream is my favorite.

WHAT ARE YOUR GO-TOS FOR DINING OUT?

Caffé Molise is an Italian restaurant in Salt Lake that we love. Curry in a Hurry for Indian food, and London Belle. We tend to go out down there, but in Park City we like The Farm, and Grappa has the best patio. IN THE FUTURE YOU SEE YOURSELF …?

WHAT ATTRACTED YOU TO WORK AT PROMONTORY?

When I came out here, there were just so many good restaurants, and it is a good opportunity to take the next step in my career. AND THE BEST PART OF YOUR JOB AT HEARTH GRILLE?

I love doing cooking classes for members and getting to know them. Even though you are committed to one restaurant, you go where you are needed [at other Promontory restaurants] and get to know the other chefs. ARE YOU A SAVORY OR SWEET GAL?

I always wanted to be multifaceted. We make house-made ice creams and vegan sorbet.

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I’d like to own my own restaurant someday in the distant future. Maybe a doughnut shop. Right now, I am enjoying this and seeing where it takes me. THOUGHTS ON BEING A RELATIVELY YOUNG AND ALSO FEMALE CHEF?

I am often still one of the only females in the kitchen, but the best thing you can do is to work alongside of them, show them what you can do, and they typically will respect you. There are a lot of awesome female chefs in kitchens in Salt Lake. AND FINALLY, WE LIKE TO FIND OUT ONE THING THAT IS HARD TO ADMIT YOU LOVE TO EAT?

A cherry vanilla Coke Zero with Taco Bell. It is right by my house. I get the Doritos tacos. If there was a Popeyes up here, it would be bad.

APRÈS SCENE

POS

OMG!! Don’t get FOMO Christina... we’re WAITING to be SEATED! So excited!

by Ryan Stolp

THE -2020

Would you like some to-go boxes to take home? No thanks! Boxes are a bit triggering for us... after all the to-go food we ordered in 2020. Now I’m extra glad we got the Cabernet — we’ll also get to go out to the dry cleaners! Twice! Who knew dinner could be so fun?! I’m gonna ask our waiter for more dippy sauces for my fort! Get more Crayons too!

...Not to mention watching someone else cook for a change! Fire in the hole!

I forgot what eating indoors was like... Too many exposed nights braving the patio...

Bartender? This is the sixth cocktail I’ve had and I don’t feel a thing? Are you sure they’re not virgins?

They’re all doubles! What kind of rocket-fuel drinks were you making?! Glug, Glug, Mmmpff... ...DRAFT... ...BEER... ...How I longed for you...

Look, hon! Menus! It’s so refreshing to just read about the food, not the recipe blogger’s life story!

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From A to Z

When you’re perusing the produce section or meandering through local summer markets, keep this guide handy for identifying the plentiful fruits and veggies.

BY SAM SIMMA/ ILLUSTRATIONS BY AMBER DAY

Achocha: a small, teardrop-shaped fruit grown on a vine with either a prickled or smooth skin, depending on the variety. Alpine strawberries: Smaller and more cone-shaped than common strawberries, these woodland strawberries are fragrant and very sweet. Anaheim pepper: an elongated, medium-size pepper that is green in color and has a mild heat. Arrowroot: a tropical tuber that is commonly used to make a white, flavorless powder that may serve as a gluten-free thickening agent.

Bitter melon (karela): a tropical gourd that is related to cucumber and zucchini but has a very bumpy, textured skin. Black radish: a root vegetable with a sharp, spicy flavor delivered by a white flesh that is concealed by tough, black skin. Bok choy: a variety of Chinese cabbage that has dark green leaves connected by thick white stalks, both with mild bitterness. Broccoli raab: elongated broccoli florets with coniferous greens and stalks that are sharply bitter. Brusselberry sprouts: small, purple-tinged cabbages that are milder and sweeter than regular Brussels sprouts.

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Elephant garlic: While two to threetimes larger than common garlic, elephant garlic has a much milder flavor. Endive: tightly bunched, elongated heads of greens that have a bitter taste and a crisp texture. Escarole: broad-leafed greens with curled edges and a slightly bitter flavor.

Fiddlehead fern: coiled fronds of young ferns that Calabash: Also called a bottle gourd, are very tender and taste almost a little nutty. this pale green and smooth-skinned vegetable Fennel: With a cherry-like texture is harvested young to be used similarly to and feathery greens like those of a carrot, zucchini in Asian cuisines. this vegetable, when cooked, caramelizes and Candy cane beet (chioggia beet): When becomes sweeter and more tender. sliced, the flesh of this beet consists of Ranui Garde Tagge’s white and red rings, but its flavor is similar grows fenn ns Famous Fruit among ot el, to that of other beet varieties. r & Veggie items, whihe Farms grows they deliverch Celeriac: the bulbous and earthy to chioggia Hearth and Garlic scapes: slender, green flower Hill. beets. Get flavored root of celery plants. them if you stems that grow from the garlic bulb Chayote: a pear-shaped, bright green squash sign up for their CSA. and maintain an assertive garlic flavor. with a firm, crisp texture and mild taste. Ground cherries: Papery husks protect round, Cucamelons: A hybrid of melons and orange berries with a uniquely sweet, tart and cucumbers, these fruits look like tiny watermelons almost tropical taste. but taste more like sour cucumbers.

Daikon radish: a white root vegetable similar to a carrot in shape, but with a flavor like a radish, except milder and slightly sweet. Dragon tongue beans: white- and magenta-speckled shell beans that are a tad sweeter than green beans. Durian: a versatile, tropical fruit that has a spiky, green-brown skin and strong odor when ripe.

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Hominy: dried kernels of corn that have been treated with alkali, causing the grain to double in size; often found in pozole soup.

At Luna’s Kitchen you can get their chile verde enchiladas with jackfruit.

Ivy gourd: a small fruit that looks and tastes like a cucumber but is slightly sweet, tart and a bit juicy when eaten raw.

Jackfruit: With a meaty texture and neutral flavor, this fruit is often used as a meat alternative. Jicama: a root vegetable with a thick, brown skin and a nutrient-dense white flesh similar to that of a potato in texture but sweet like that of an apple in taste.

Kalettes: a small, leafy hybrid of kale and Brussels sprouts with a flavor that’s mildly earthy and nutty. Kiwano: Also called a horned melon, this African fruit has a gelatinous yellow-green center that is refreshingly sweet. Kohlrabi: Sometimes called a German turnip, this veggie has the sweet yet peppery flavor profile of the cabbage family. Kumquat: an orange-like citrus fruit that is small and oblong in shape, like an olive.

Mashua: a medium-size tuber that has a lumpy exterior and conical shape, with a peppery flavor to its dense flesh. Mesclun: a mix of young greens that incorporates early sweet lettuces with tangy, tender leaves.

Lion’s mane mushrooms: shaggy white mushrooms with medicinal benefits for the brain and heart. Lychee: a tropical fruit with a bumpy red peel that is most often used in desserts and drinks.

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Nopales: cactus pads (or leaves) with the thorns removed that are then sliced or diced and usually cooked when incorporated into Mexican dishes.

Intermountain Go urmet Mushrooms ba sed out of Ogden, has lio,n's ma ne and pioppino mushroo m varieties.

Oca: colorful tubers grown in South America that have a tangy flavor. Okra: a plant that produces edible green seed pods, which can be eaten as a vegetable or used to thicken soups and stews. Okinawan sweet potato: Despite its light brown exterior, the flesh of this starchy tuber is bright purple and rich in antioxidants.

Snake gourds: long, slender gourds that are harvested for eating when young, before they become tough and very bitter tasting. Snap peas: a cross between snow peas and garden peas that results in a crunchy texture and crisply sweet flavor. Sunchoke: a thin-skinned root vegetable from sunflower plants The farm that have the texture of a creamy stand at C op per Moose potato once cooked. Fa

Pioppinos: firm, mildly nutty mushrooms with thin white stems and light brown caps. Prickly pear: the edible, reddish fruits of cacti that produce a vibrantly sweet juice. Purple asparagus: more tender than green asparagus and sweeter, due to a 20% higher sugar content. Purple cauliflower: cauliflower graced with a purple hue due to the presence of the antioxidant anthocyanin, which is also found in red cabbage and wine.

Quince: a bright yellow fall fruit that is extremely fragrant and often seen in the form of a paste used in pastries.

Radicchio: purple leaves with white stalks, grown as round or elongated heads. Ramps: wild onions that look like scallions but have a more pungent flavor. Rutabaga: a large root vegetable in the cabbage family that has a dense and slightly sweet yellow flesh. Romanesco broccoli: Similar to broccoli and cauliflower in appearance and flavor, this chartreuse edible flower bud has more cylindrical florets and a form that naturally approximates a fractal.

Taro root: a tuberous vegetable that is toxic uncooked but is a nutty-flavored superfood when cooked. Tomatillo: Although it looks like a green tomato, a tomatillo has a papery husk and is far more tart (which lessens when cooked). Turban squash: With an appearance that combines pumpkin and acorn squash attributes, this bulbous, irregular-shaped gourd is also adorned with stripes.

rm, open during the summer, is a perfect sp ot to grab snap peas.

Tina’s Bakery makes a quince pie.

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Yardlong beans: Appearing and tasting like green beans, these beans are grown in warm climates and to lengths of over 1 foot. Yuca: a starchy root vegetable with a fibrous brown skin and dense, white flesh that yellows and becomes slightly sweet when cooked.

At Drafts Burger Bar you'll have many milkshake varieties to choose from, t but most star with a base of classic vani.lla ice cream

Ugli fruit: a hybrid citrus fruit grown in Jamaica that is a cross between an orange and a grapefruit.

Vanilla: the fruit produced by vanilla orchids and the seed pods from which vanilla bean is extracted. Vidalia onions: Grown only in Georgia, these yellow onions are highly sweet and slightly flatter than rounder varieties of yellow onions. Find watercress in the salmon dish at The Brick.

Watercress: nutrient-packed leafy greens grown in aquatic environments, with a peppery taste that diminishes when cooked. Watermelon radish: mildly sweet and with just a hint of peppery flavor, these crunchy heirloom radishes have a hot pink center.

Xigua: a fruit from China that resembles a watermelon but is slightly smaller and rounder and has fewer seeds.

Zucchini flowers: yellow-orange edible blossoms from zucchini vines that are both fragile and delicately sweet. CATEGORIES OF FRUIT BERRIES: FLESHY, FRAGILE FRUIT WITH MANY TINY SEEDS. CITRUS: THESE FRUITS HAVE A THICKER SKIN THAT MUST BE REMOVED TO GET TO THE FLESH, WHICH IS SEGMENTED. DRUPES: FRUIT WHOSE FLESH SURROUNDS A SINGLE SEED, CALLED THE PIT. MELONS: FRUIT WITH HARD OUTER SKIN, OR RIND, AND JUICY FLESH. POMES: CHARACTERIZED BY DENSE FLESH THAT SURROUNDS A CENTRAL CORE WITH SEVERAL SEEDS. TROPICAL: EXOTIC FRUITS GROWN ONLY IN WARM CLIMATES.

CATEGORIES OF VEGETABLES

(although legumes are botanically fruits) BULBS: GROWN BENEATH THE GROUND WITH LEAFY SHOOTS THAT GROW ABOVE THE SOIL, THESE VEGETABLES ARE GROWN IN CLUSTERED SEGMENTS OR HAVE MANY LAYERS SURROUNDED BY PAPERY SKIN. GOURDS: HARD-SHELLED AND GROWN ON VINES; ORNAMENTAL GOURDS ARE NOT EDIBLE. GREENS: THE EDIBLE LEAVES OF PLANTS, HARVESTED IN VARIOUS STAGES OF GROWTH DEPENDING ON VARIETY. LEGUMES: CROPS THAT ARE GENERALLY GROWN AS PODS WITH SEEDS INSIDE (CALLED BEANS). ROOT: GROWN UNDERGROUND; FOR THESE VEGETABLES THE FOCAL POINT OF THE CROP IS THEIR ROOTS. STEMS: VEGETABLES THAT WE HARVEST THE STALKS OF TO EAT.

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CAMPFIRE

OOKIN PARK CITY CHEFS SHARE HOW THEY USE THEIR COOKING SKILLS IN THE GREAT OUTDOORS

P H O T O B Y J AY N E L - M C I N T O S H

By Jené Drennan

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For some of those chefs, camping was a huge part of their childhood and also an integral part of their cooking career path. Lorenzo Bindrup, the dinner sous chef at Stein Eriksen Lodge Deer Valley, got his introduction to professional cooking while helping his grandfather on guided camping trips to the Grand Canyon. “Cooking has been a part of my mother’s family for a really long time,” Bindrup says. “My grandad would take cowboys into the Grand Canyon and feed them for a weeklong adventure. He and my mom were the ones to show me how to cook in a Dutch oven.” Bindrup remembers how they would place a pot roast in a Dutch oven and bury it with coals in the ground. “You would go hiking or fishing for a few hours, and when you come back, it was perfectly done — just like with the oven at home.” Courchevel Bistro and Talisker Club chef Clement Gelas also grew up exploring the outdoors, but on the other side of the world in the French Alps. “We have a lot of lakes, so we did a ton of fishing and camping trips where we cooked over the fire,” he says. He has used that experience on personal excursions, from weekend camping trips near Capitol Reef National Park to multiday rafting trips to Moab. When he first moved to Utah, he would spend Thanksgiving in Escalante at the cabin of chef John Murcko (Firewood on Main). Together they would cook an elaborate open-flame Thanksgiving dinner for friends and family, which included roasting a turkey on a big metal rod over coals. Gelas also puts his camp-cooking experience to use professionally. Part of the private Talisker Club is a backcountry yurt (aka Outpost), where members can go to relax and refuel with paninis and hearty soups after horseback rides or hikes in the summer and snowshoeing or snowmobile rides in the winter. The chef and his team use Outpost’s simple kitchen to make rustic yet innovative dishes for both small private meals and 80-person campfire dinners. The menu changes constantly, but crowd-favorite appetizers include a trio of scrambled eggs with toppings such as truffles, bacon and caviar, and roasted squash

PHOTO BY DAN CAMPBELL

Surrounded by mountains and wilderness, Park City’s environs are rife with camping opportunities. One of the biggest perks about living here is the easy access to the outdoors — and many local chefs take advantage of it regularly.

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PHOTO BY REBEKAH STEVENS

soup topped with a fluffy Gruyère cheese emulsion. Even the post-dinner s’mores are elevated, with marshmallow flavors such as pine, espresso and Chartreuse. Camp cooking for large groups is also something Twisted Fern chef and owner Adam Ross has mastered, thanks to his partnership with local outfitter Inspired Summit Adventures. His first excursion with them was a 20-person weekend corporate getaway to the Uinta Mountains, and that annual retreat has since grown to a fiveday adventure with more than 50 people. Thankfully, pack animals from High Star Ranch now help carry in the food and supplies 1.5 miles into the campsite, where Ross prepares three meals (plus snacks) per day. Although there’s always a night with

campfire classics — hot dogs, hamburgers, french fries — Ross says he tends to make more of what he would cook at his restaurant, slightly altered for outside. That means fresh seasonal salads, Utah elk steaks or grilled trout, and from-scratch sauces.

FAVORITE CAMP MEALS Yuki Yama owner Matt Baydala takes camp cooking to the next level, often accompanied by fellow biker and a partner at Old Town Cellars Jason Morgan. Their crew plans out every meal in advance. Baydala will come up with a meal plan for each day so that nothing is forgotten and does a lot of the work in advance. He will smoke then freeze the meats so everything stays fresh in the cooler longer, with less ice needed.

CAMP COOKING TIPS > Invest in the right tools. A Dutch oven was at the top of every chef’s must-have list. Gelas suggests using coal (which is easier to cook over than wood is), salt, pan spray to avoid rust, a metal spatula for cooking and cleaning, and plenty of Ziploc bags. Bindrup and his family built “butcher boxes” to hold their cooking tools, which double as bear-proof containers. Nice to have: a grate so you don’t have to put anything directly on the coals. > Do your prep work. “Do all the mixing, seasoning, and chopping ahead of time,” Gelas advises. “When you camp, you don’t want to cut anything because it gets very dirty.”

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> Create smart portion sizes. “Don’t make anything that’s too big, because it’s hard to cook something through without the outside getting burnt,” says Deanna Fitchat of DeeLicious Park City. “Think about what will cook well over a flame.” Adds Ross, “Cut your veggies small so they cook faster and use less fuel — whether that’s open flame or propane. You want to conserve your fuel.” > Pack well. “Double-wrap in plastic if you’re putting something in the cooler, and use heavy-duty foil, not the light kind,” Fitchat says. “Freeze things so the food will defrost in the cooler and you can pack less ice,” says Baydala.

> Keep it simple. “Consider what you know, and start with that,” Ross suggests. “If it’s super easy at home, it will be fairly easy out in the backcountry or the desert. Don’t try to impress the people you’re with by cooking something you’ve never cooked before.” > Be aware of your elements. “If it’s windy or chilly (below 60 F), plan to add cooking time,” Ross says. > Plan easy meals. “I’ll alternate the elaborate make-ahead gourmet meals with one night where I do hot dogs, hamburgers and s’mores,” Fitchat says. “Don’t overwhelm yourself.”

PHOTO BY DAN CAMPBELL

MENU IDEAS FROM YUKI YAMA’S MATT BAYDALA Baydala often goes biking in the desert during off-seasons and doesn’t skimp when it comes to meals. He plans a lot of Mexican food, soups, smoked meats and veggies he has pre-roasted. Here is a

Pulled pork on pretzel rolls with cheddar cheese and barbecue sauce, and a lobstershrimp bisque

Thursday

Chicken soup with prosciutto and tortellini, plus a Beltex Meats charcuterie board

Buffalo tenderloin with avocado puree, heirloom tomatoes and cilantro, with French onion soup

Friday

Monday

Chicken, pork and cheese tamales with salsa, cream, rice and black bean soup

Tuesday

sample menu from one of his past trips.

Wednesday

Ross says he’s not an instant-ramen type of camper, even when he’s camping with his family — an activity he’s loved since growing up in western New York. “I like one-pot meals for ease of cleanup, but I’ll bring pork chops and steaks because it’s just really nice to have a nice meal with a great view,” he says. “You deserve good food when you’re camping.” Although he is capable of creating sophisticated French meals, when Gelas is in the outdoors, he knows to choose meals appropriate for the setting. On backpacking trips, his go-to is rice and beans with shredded chicken. “You buy the 10-minute rice and a can of beans, and you cook the chicken ahead of time,” he says. “It takes up minimal space and creates minimal waste to carry out. I did a backpacking trip a few years back, and we definitely had that meal two to three nights.” On regular camping trips, two of his favorite things to cook on the fire are lamb — because it’s tender, cooks quickly and does well lightly smoked —and fish with fresh herbs and lemon. Bindrup goes camping with his family in the Uintas or the White Mountains in Arizona and mixes in easy meals with slightly more complicated endeavors. “Nothing really beats tin foil or hobo dinners,” he says. “You just take whatever you want — mushrooms, peppers, green beans, ground beef — and add some type of gravy, like cream of mushroom soup or your own sauces, and fold it in tin foil. Toss it on the fire to cook, carefully take it out, and just eat it right out of the tin foil.” A close second? Pizzas in his trusty Dutch oven. “My mom and I would make the dough, let it rise, add cheese and pepperoni, and make a white cream sauce with garlic,” he says. When hot, the Dutch oven is comparable to a 400-to-500-degree pizza oven. Throw it in the coals, wait 10 minutes, and you have a delicious pizza. “Not everyone is up for rolling out pizza dough when they’re camping,” he says. “But we were definitely among the crazy people saying, ‘Let’s see what we can do out here in the woods!’”

Duck, venison and elk brats on pretzel rolls with broccoli crunch salad and white bean soup

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RAMPED UP HOBO DINNER 1/2 shallot, minced 1 teaspoon Dijon mustard 2 tablespoons Mountain Town Serrano Honey Vinegar 1 tablespoon Mountain Town Campfire Steak Blend 1/4 cup Mountain Town Gremolata Olive Oil 12 ounces sausage, cut into 1-inch pieces (you can use a smoked sausage such as andouille or kielbasa, or a fresh sausage such as

bratwurst or Italian sausage) 1 pound of mixed vegetables, (summer squash, zucchini, snap peas, red pepper, fresh corn) sliced thin or cut into similarly sized pieces 1 1/2 pounds Yukon Gold potatoes, sliced thin Fresh herbs, such as parsley, chives, thyme, tarragon, chervil, etc. Make ahead: Whisk the shallot, Dijon, vinegar and steak spice blend in a small bowl. While whisking, slowly drizzle in

the gremolata oil to make a vinaigrette. Set aside. Mix the sliced sausages, chopped vegetables and sliced potatoes in a large bowl and toss to combine. Top with the vinaigrette and either pour into a disposable foil pan or portion into heavy duty aluminum foil cut into 8x8 inch squares for individual packets. If using the foil pan, cover with more foil and then wrap in plastic so it doesn’t leak when transporting. If using the individual packets, bring up the corners and roll down to form a very tight seal all the

way around so they don’t leak. At the campsite: Get your fire going hot so that there are red embers. Place the individual packets or the foil pan directly on the fire and cook, moving the packets or the pan around occasionally so the contents cook evenly, for 20–25 minutes, or until sausage is cooked and potatoes are tender. Carefully open packets or remove cover so you don’t get burned by the steam, and enjoy.

CAMP RECIPES FROM DEELICIOUS PARK CITY + MOUNTAIN TOWN OLIVE OIL CO. Private chef Deanna Fitchat of DeeLicious Park City regularly camps in the Uintas, “ideally somewhere with a pretty view near a river” because she loves to fish. Fitchat also teaches a make-ahead camping meal class with Mountain Town Olive Oil (products from the store are used in the recipes above and below).

CAST IRON APPLE CRISP For the filling: 5 apples (mix between Honeycrisp or Fuji, Granny Smith and Golden Delicious), peeled and sliced 1 tablespoon Mountain Town Gravenstein Apple Vinegar 1/4 cup brown sugar 2 tablespoons cornstarch 1 tablespoon Mountain Town Pumpkin Pie Spice Blend 1 teaspoon Mountain Town Sicilian Lemon Balsamic Vinegar

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1 teaspoon Mountain Town Vanilla Balsamic Vinegar 2 tablespoons Mountain Town Butter Olive Oil For the topping: 3/4 cup all-purpose flour 1/2 cup rolled oats 1/2 cup brown sugar 1 teaspoon Mountain Town Chinese 5 Spice Powder 1 1/2 sticks cold unsalted butter, cut into small cubes Make ahead: In a large bowl, combine all of the filling ingredients

except the butter olive oil. Put in a zip-top bag or airtight container and refrigerate. In a separate bowl, combine the flour, oats, sugar and spice blend. Cut in the cold butter cubes with your fingers until the texture is coarse and clumps in your palm. Store in a zip-top bag or airtight container and refrigerate. At the campsite: Heat the butter olive oil in a 12-inch cast-iron skillet or Dutch oven over the fire,

swirling to coat the bottom and sides of the pan. Spread the filling into the bottom of the pan. Sprinkle the topping mixture evenly over the filling and cover with foil. Place the skillet adjacent to the hot coals in a flat spot. Cook about 15 minutes, rotating the skillet throughout for even cooking. Then remove the cover and cook for another 15–20 minutes to crisp the top. When the cobbler is done, the fruit will be bubbling around the edges, and the topping will be brown and crispy.

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PHOTO BY DAN CAMPBELL

• Hands-on cooking classes for couples, families and small groups • Enjoy a personalized experience — avoid the crowds • Perfect for vacation activities, date night, newcomers • Made-to-order morning pastries and desserts • Book your date on our website today!

www.mindfulcuisine.com A Cooking and Dining Experience in Park City

YUTA

NORMAL ICE CREAM AT HEARTH AND HILL

Artfully Eating It’s the interior design that matters to your mind and your mood and enhances the food. by Jené Drennan photos provided

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YUTA

POWDER

The

potential of a delicious meal may be what lures you into a restaurant, but the ambience is often what makes you linger and come back again. Restaurants with vibrant spaces ultimately deliver a better overall dining experience. Even if you don’t realize it, elements of interior design — seat comfort, color choices, light brightness, music volume — may affect how much you order and how long you stay. “If you walk into a space that hasn’t been taken care of or hasn’t had a lot of thought and effort put into it, you won’t

want to be there as long,” says FORM Design’s Casey Adams, who has overseen the interiors of Riverhorse Hospitality Group’s properties. “It could be the best food in the world, but if you’re not in a beautiful space to sit and enjoy it, it’s just not as good. I think the design is almost as important as the quality of the food and the overall consistency of a restaurant.” Take a deeper look at the design of five Park City restaurants. We guarantee these backstories will give you a better appreciation of each space next time you’re dining out.

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RIVERHORSE HOSPITALITY GROUP When Adams set out to remodel Riverhorse on Main more than a decade ago, she says her original vision was a “black-and-white, old European feel in a modern form.” Coming from a home decorating background, she says that designing restaurant interiors is not just about the aesthetic. The overall functionality and connection to the food has to come into play, too. “You have to design it around how the staff serves and how they have to move tables — and it was a big learning moment for me,” says Adams, who is also the wife of Seth Adams, Riverhorse’s chef and owner. “Seth is super high-end with everything, and the menu kind of goes with the whole brand. Modern, clean, consistent and warm, but also kind of a family feel.” The process for creating the Riverhorse space was very hands-on. Adams and her team plastered the walls for a textured look, added trees from her grandfather’s property in Midway, and even learned about glassblowing to inspire the glass balls that hang from climbing wire in the atrium. Riverhorse’s design has slightly evolved over the years, including four revamps of the bar to adhere to the state’s changing alcohol laws. Adams describes the current iteration as “a swanky little bar that you’d want to hang out and smoke a cigar in.” In addition to the flagship restaurant, Adams also designed the interior of Saltbox, a casual grab-and-go–style eatery. She tried to keep things simple: Features including a black waterfall countertop, custom wood

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installation and interesting light fixtures take the space from basic to chic. “I try to make things unique but give them the same feel,” Adams says of her projects. “I want people to be able to recognize that it’s us — and I hope that it translates to people that it’s our brand.”

POWDER AT WALDORF ASTORIA At Powder, the style of Executive Chef Hermann Schaefer’s cooking, which he describes as “contemporary American with a European twist,” blends seamlessly with the hotel’s aesthetic. As you enter through the multistory lobby, a 300-year-old Italian fireplace and massive chandeliers welcome you into the warm space. Once inside the restaurant, the elevated furnishings mix with local elements such as Utah hardwood floors and artwork from Main Street’s McMillen Fine Art Photography. “Because of where Powder is located, it’s very unique,” Schaefer says. “The size and the location outside of Main Street give it a totally different feel. Every aspect comes together — the ambience, the lighting, the music, how it feels, the service and the food, of course. Every single one of them has an impact on the whole dining experience.” Hailing from Austria, Schaefer takes inspiration from his home country and weaves it into pastas, desserts and other dishes. “Because we are located in the mountains, as is Austria, there are a lot of similarities,” he says. “There is lot of European influence on the property, so it all ties into the restaurant and with our cuisine.”

RIVERHORSE ON MAIN

HEARTH AND HILL When looking for the ideal space to plant their first Park City restaurant, Hearth and Hill owners Brooks and David Kirchheimer were committed to one defining element: locals. They wanted to create a gathering spot for Park City residents, which meant it needed to be accessible in terms of location, menu and pricing. That objective drove the father-son duo to look beyond Main Street to the long-vacant 15,000-squarefoot space in Kimball Junction that is now Hearth and Hill’s home. “It was a poor location by most standards, but we loved the high ceilings and the open space,” David explains. Plus, with the option for a patio and easy, free parking, the building was a fit. The Kirchheimers scouted restaurants nationwide to find inspiration for their gathering-spot concept. Ultimately, they chose to work with a firm based in Long Beach, California, to bring the vision to life. “One of the true tests of great design is that it looks obvious in hindsight, but of course it isn’t obvious when you’re standing there in a raw open space,” David says. “You need to blend good design with alcohol laws plus the functionality of your chef and your servers. It’s a true art and science to blend all of those various elements.” The design included a large, open floor plan, an exposition kitchen where diners can see their food being cooked, and a private dining room with a glass (versus opaque wood) door to promote openness — all of which help to maintain a sense of place. “In terms of the overall ambience, we know we’re in a mountain town, so we wanted to have a mixture of wood, tile and modern-style metals,” Brooks says. “We wanted a restaurant that would stay current in five, 10, 20 years, and not have something that looks out of style.”

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EYE SPY //

Next time you’re dining at one of these Park City establishments, look out for these interesting features.

// Local vendors are very important to Hearth and Hill, and the restaurant features them on its walls. Some of these include Park City Creamery, Red Bicycle Breadworks and Wild Harvest Farms.

// To create the custom-framed mirrors throughout Riverhorse on Main, Adams hiked around local lakesides to gather natural wood.

// Look closer at the photographs adorning the walls at Powder. Photographers Jared and Trish McMillen sometimes observe an area for up to six months before capturing the perfect shot — often using oldschool film cameras.

// At 350 Main, you can mix art with business. The artist who created the custom pieces also works at the restaurant as a hostess.

// Take a gander at the bar top at Yuta. It’s made from support beams found in an old barn in central Utah, and its holes and imperfections were filled in with molten aluminum to create the final product.

PARK CITY CREAMERY AT HEARTH AND HILL

YUTA AT THE LODGE AT BLUE SKY Set in the Wasatch Mountains in Wanship, Blue Sky’s signature restaurant embraces its surroundings and history. When owners Barb and Mike Phillips set out to design the space, they wanted to bring as much of the outside in as possible, says General Manager Joe Ogdie. The restaurant’s large windows overlook Lewis Peak, giving guests a true remote mountain feel. Details inside Yuta amplify that theme, from the local quarried rock to pendant lights made from leather cowboy belts. The artwork pays homage to animals on the property — including Gracie, the rescue horse that inspired Barb to start the Saving Gracie Equine Healing Foundation. “Whether it’s the felted leather wall or using metals within the open-air kitchen, we kept as much open space as possible and used natural items and textures to bring it all together,” Ogdie says. The Yuta team researched the history of the area to finalize the concept. They discovered that the land was a crossroads of a lot of things, including the many cultures of people that passed through. It was the Ute Native Americans who inspired the name. When asked by the Spaniards what the area was called, they referred to it (and themselves) as “Yuta,” meaning “mountaintops” or “people of the mountains.” Chinese, Irish and Mexican populations also came through the area. The interesting

350 MAIN

mix of cultures, plus the access to Blue Sky’s on-site organic farm, gave Executive Chef Galen Zamarra a melting pot of inspiration to define the regional cuisine found on Yuta’s menu. He ties in techniques from his own background, which includes working with decorated French chefs and the acclaimed David Bouley, with the area’s cultural roots. Although it’s a fine-dining restaurant, Yuta “is really about warmth,” Ogdie says. “No matter where you’re at on the property, you’ll always feel like you’re at your friend’s home and get that sense of comfort.”

350 Main Though 350 Main owner Cortney Johanson has been a part of the business almost since it opened, when she took over as owner several years ago, she wanted to put her own spin on the interior design. The popular Main Street restaurant had looked almost the same since 2000, when mustard brown was the color and pony walls divided the space. “It was a three-year, three-part remodel,” she says. Over that time, Johanson painted everything white, updated the bar area, redid the flooring and opened up the layout. She kept the copper ceiling and used parquet floors to keep the historic feeling of the place, but “brightened everything up.” Her favorite feature is the quartz bar top, which creates a dramatic area. The art on the walls was created by the restaurant’s hostess (also an artist), which Johanson says allowed her to give direction on the color and style. “The art is similar to the work of an an artist we showcased during Sundance,” she says. If a piece sells, a new one can be created to take its place. Certain elements were kept, such as the tables and an area to one side of the restaurant. “We wanted a little bit of old with the new. People walk in and wonder if they have been there before. It looks brand-new but has been around forever.”

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PRIVATE CHEF SERVICES & EVENT CATERING

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1782 Prospector Ave., Park City, UT SA LT B OX P C .C O M

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Will Travel for Food

The Willamette Valley Prepare your palate for pinot! by Allison Arthur photos by Brian Upesleja

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BERGSTRÖM

he darling grounds for growing

minutes away from both) makes

pinot noir and chardonnay,

it attractive to visitors in the area.

Oregon’s Willamette Valley is home

Experience everything you have

to 700 vineyards and growing.

come to love about visiting a wine

While grape-growing is still

region, but do it in laid-back Oregon

relatively new to the area (vineyards

style in the Willamette Valley.

were started in the late 1960s), the

From more well-known names

150-mile-long and 60-mile-wide

(think A to Z, Argyle and Elk Cove) to

area has become increasingly

family-run and French-trained spots

popular with forward-thinking

like Domaine Drouhin, you will

winemakers who like the mild

often encounter the winemakers and

climate and dry summers.

owners sipping alongside you at the

A quick drive from Portland and the coast (find wineries just 45

emerging brands in the valley, with plenty of stories to tell.

D I S H I N GDOMAINE P C . C O MDROUHIN

STAY

The Atticus Hotel Right in the heart of downtown McMinnville (also one of the hearts of the Willamette Valley), this charming 36-room boutique hotel is steps away from 18 tasting rooms and only a 20-minute drive in any direction from more than 250 wineries. While there are art galleries, renowned restaurants, farmers markets and breweries right out the door, you must take time to explore the art and carefully constructed nuances at the hotel first. The staff will make you an expertly brewed cappuccino while you digest the custom pieces of art designed to showcase all that the town and Oregon have to offer. No detail was overlooked by the developers, who sourced approximately 80% of the building from Oregon producers. From the tile to the mattresses to the lighting and even the fixtures, as much as possible in the building originated from businesses based in the state. Each of the unique rooms is purposely designed to make you feel comfortable and at home. Tubs are

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THE ATTICUS HOTEL

STOLLER FAMILY ESTATE

made cozier with the house body scrub/salt. Find a curated selection of books you can browse or buy in your room, selected by locals to contribute their favorites to the hotel’s community art projects. The selector also provides tips on how they would spend their prefect day in the area. It is all in the well-thought-out details here. With a posse? The Bunkhouse, one of the hotel’s room options, sleeps up to six and is perfect for a girls’ getaway. Bikes are also available for use during your stay and will make it easy to get around the charming town. Want to stay on a vineyard? Spots like Chehalem and Stoller Family Estate offer guesthouses for rent where you can kick back at the end of your long tasting-filled days over a cheese plate and your new favorite bottle. The Vintages Trailer Resort provides a casual option for glamping close to neighboring vineyards.

R. STUART & CO.

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VALDEMAR ESTATES

CHEHALEM

TASTE

The Willamette Valley is speckled with character and an intense passion for elevating the experiences for the wine lovers who visit. You will find everything from European-style wineries to more experimental wines and smaller-production facilities. You may notice a trend of family-run businesses, and you’ll likely run into owners and family members while tasting. At R. Stuart and Co.’s downtown tasting room, you may see the winemaker working late and checking on the product. Namesake Rob Stuart

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BERGSTRÖM

is the winemaker and passion behind the project. The winery is over 20 years old and makes everything from sparkling wine to port. Chehalem is known for its singlevineyard pinot noirs and innovative whites. When Ben Stoller (also owner of Stoller Family Estate) took over as the owner, the winery quickly became one of only a few Oregon wineries to achieve B Corp status — which entails a rigorous certification process. Touted as “distinctly Oregon,” Bergström Wines produces 10,000 cases a year of two chardonnays and nine pinot noirs from five estate vineyards. The grapes are grown without chemicals or pesticides, and the company is run by the family who started it. When visiting Stoller Family Estate, find 225 acres of vines, primarily dedicated to pinot noir (70%) and chardonnay (25%). Viticulturists use innovative techniques here to bring out the best in the grapes. With the cool ocean breezes coming from the Pacific Ocean only 37 miles away, Left Coast Estate is the perfect climate for growing grapes. The family-run vineyard takes a holistic approach to its all-estate wines. A darling of the region, Domaine Serene offers much of what you have come to expect when you visit a luxury winemaker — sweeping hills and an impressive clubhouse designed to delight anyone who stops by. The winemakers go for a low yield, allowing for the fruit to offer the maximum expression of the land.

The Drouhin family has been producing wine in Burgundy since 1880, and now its fourth generation of winemakers has been working in the Dundee Hills since 1987. The wines at Domaine Drouhin are all estate-grown, and its 124 acres are high-density planting and LIVEcertified (researched-based standards for sustainable winegrowers). At Legacy Estate Vineyard, you will find Eola Hills Wine Cellars, one of Oregon’s largest wineries, producing 80,000 cases a year. Tastings offer five varieties and seasonal additions. Bryn Mawr Vineyards rests at one of the highest and rockiest sites in the valley. Its winemaker takes a new-world approach to produce innovative red, white and rosé. DINE

LEFT COAST ESTATE

LEGACY ESTATE VINEYARD

From vegan spots to taco trucks to fine dining endorsed by the James Beard Foundation, there is no shortage of foodie options. McMinnville specifically, was even recognized by Bon Appétit as a top foodie destination in the nation. Home to casual brewpubs, woodfired pizza and classic breakfast joints, McMinnville allows you to go as upscale or as casual as you’d like. Within walking distance from the Atticus, don’t miss Pizza Capo for wood-fired Neapolitan-style pies, Nick’s Italian Cafe (James Beard award winning) and an all-American breakfast at Crescent Café. Take an excursion to the Mac Market and try an assortment of

DOMAINE SERENE

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local favorites at this food hall. We loved the freshly fried doughnuts. Want to branch out and dine while you drink? Left Coast offers a pizza pairing experience that is perfect for recharging on carbs throughout the day. The pizza is the real deal, cooked out of a wood oven with classic and gourmet options available. At Domaine Serene, you can pair your wines with Oregon oysters or a cheese plate to go along with your tasting. Not to be missed is a gastronomic tasting at Stoller Family Estate. Culinary Director Becca Richards prepares a dish to accompany each wine, and the result is impeccable. Imagine caviar on a farm fresh-egg to go along with your chardonnay or filet mignon with chimichurri to match the History Red Blend. Other spots to check out include Venti’s in Salem. Many of the dishes can be made vegan. Don’t miss the red curry fries. Subterra is a classic wine-country, family-run spot in Newberg that was recently remodeled.

STOLLER FAMILY ESTATE

LEFT COAST ESTATE

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When in Park City, be sure to visit all of our locally owned unique locations!

BEST WINGS

BEST BAR 9 YEARS IN A ROW

Home of the world-famous Buffalo Burger. Great nightlife.

Family dining on Main Street, next door to No Name Saloon.

Steaks, chops and more. Check out our mountainview patio dining.

Locals' favorite! Fantastic rooftop and patio dining.

Artisan wood-ﬁred pizzas and small-plate fare. Fine selection of bottled and tap wines.

447 Main Street nonamesaloon.com

449 Main Street annexparkcity.com

751 Lower Main Street butcherschophouse.com

1251 Kearns Blvd. boneyardsaloon.com

1251 Kearns Blvd. winedivepc.com

We have many interesting dining spaces. Please contact us about groups or private party rooms (groups@dbrparkcity.com). Takeout & curbside pickup available at all locations.

EDGE STEAKHOUSE

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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350 MAIN Modern American cuisine and award-winning spirits Open at 5 p.m. daily, Sunday brunch | 350 Main St. 435.649.3140 | 350main.com | alpinedistilling.com

MENU SAMPLING CREAMY UTAH SMOKED TROUT CHOWDER: SESAME CRACKERS, SCALLIONS, MISO 350’S CLASSIC TUNA TARTARE WITH WASABI CREAM AND AVOCADO: SESAME DRESSING, PINEAPPLE SOY SAUCE, NORI CHIPS, ASIAN SLAW WARM SOURDOUGH PANZANELLA SALAD: PARK CITY CREAMERY SILVER QUEEN GOAT CHEESE, EGGPLANT, TOMATOES, ZUCCHINI, GRILLED ONION, BASIL, WHITE BALSAMIC VINAIGRETTE HERB-RUBBED RARE TUNA WITH LAVENDER-SAFFRON VINAIGRETTE: NICOISE OLIVES, CHERRY TOMATO CONFIT, FINGERLING POTATO, POACHED EGG PAN-ROASTED VENISON LOIN WITH HOUSE-MADE FETTUCCINI: ACORN SQUASH PUREE, BRUSSELS SPROUTS, CHERRY TOMATOES, CURRY OIL

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HISTORIC MAIN STREET

This 25-year-old family-run restaurant is the place to go for fine dining in an upscale yet hip setting. Notice the tin-pressed ceiling in the historic building that once housed a department store as you take a front-row seat to the action on Main Street. Start with a signature cocktail or a bottle from the Wine Spectator-awarded list. A diverse menu of traditionally prepared, classic and playful cuisine is now crafted for family dining and sharing plates. Menu items reflect the flavors of alpine regions such as garden, valley and fjord. The Utah red trout entrée is a local favorite, but there is something for everyone on the menu, including gluten-free options. Be sure not to miss out on 350 Main’s Sunday brunch while offered from June through September.

710 BODEG A ON MAIN Modern-style tapas bar Open daily 5 p.m. to close | 710 Main St.

HISTORIC MAIN STREET

435.649.6979 | 710bodegaparkcity.com Tapas are popular for a good reason. They always encourage socializing, because the focus is not on a full meal set before you but on the ability to share many tasty plates throughout one dinner. 710 Bodega on Main fills that void for Park City. A summer vacation to Spain inspired restaurateurs Nicholas Smurthwaite and Paola Bello to open this modern-style Spanish tapas bar that mixes traditional plates with new twists. Just steps from Main Street, this lively outpost is a superb choice for a night out, whether that’s a large gathering or an intimate date. The concept is simple: good food, good drinks and great service in a relaxing setting. Favorites include clams, calamari, lamb lollipops, croquettes and the only paella in town. A healthy wine list includes several Spanish wines. The rustic and welcoming vibe is achieved through the use of wood planks and metal — it’s both hip and cozy at the same time.

MENU SAMPLING MEATS AND CHEESES: SELECTION OF JAMÓN SERRANO, LOCAL SALT-SMOKED MEATS, LOCAL AND IMPORTED CHEESES SPANISH TORTILLA: TRADITIONAL POTATO-AND-ONION OMELET WITH GARLIC AIOLI GAMBAS AL AJILLO: SAUTÉED TIGER SHRIMP, OLIVE OIL, SHERRY, PAPRIKA, LEMON PIQUILLO PEPPERS: STUFFED WITH CRAB MEAT, MANCHEGO CHEESE, SAFFRON LOBSTER SAUCE PATATAS BRAVAS: FRIED POTATOES WITH SPICY ROMESCO SAUCE, AIOLI

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For delivery, call 435.649.MENU

ANNEX FAMILY RES TAUR ANT The family-friendly side of No Name Saloon Open daily for lunch and dinner | 449 Main St. 435.649.6667 | annexparkcity.com

MENU SAMPLING KIDS’ SELECTIONS: QUESADILLA, BUFFALO SLIDERS, GRILLED CHEESE, FRUIT N’ VEGGIES AND MAC N’ CHEESE BUFFALO CHICKEN WINGS: BBQ, TRADITIONAL OR HOT, SWEET CHILE, CELERY, CARROTS, BLUE CHEESE DRESSING GRILLED CHICKEN PANINI: CHICKEN BREAST, SWISS CHEESE, ROASTED RED PEPPERS, SAUTÉED ONIONS, FRESH FOCACCIA BOURBON STEAK CHILI: SOURDOUGH BREAD BOWL, CHEESE, ONIONS, SOUR CREAM, HOUSE CHIPS AND SALSA NO NAME BUFFALO BURGER: HALF-POUND BUFFALO PATTY, GRILLED POTATO BUN, CREAM CHEESE, JALAPEÑOS, CHIPOTLE AIOLI

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HISTORIC MAIN STREET

With all the things you love about Diversified Bars & Restaurants No Name Saloon, Annex, located right next door, also welcomes families and kids of all ages. The menu includes comfort food, a varied selection of menu items, especially for the kiddos, and the famous No Name Saloon buffalo burgers. The bar menu still offers parents cold beer and cocktails, and also has mocktails for those who want a tasty beverage without the alcohol. We like the added touch of the Etch A Sketches provided as entertainment for families, as well as the welcoming and comfortable environment in this Main Street staple. Visit the website or call for information on private parties. Call for takeout.

BANGKOK THAI ON MAIN Authentic Thai food for more than 25 years Open for lunch and dinner daily at 12 p.m. | 605 Main St.

HISTORIC MAIN STREET

435.649.8424 | bangkokthaionmain.com For more than 25 years, Bangkok Thai on Main has been offering a fine dining Asian experience to Park City. With a chef who is native to Thailand, the passion for authentic food is impeccable. Chef Yanee brings some of her family favorites to the table as well as experience at top resorts in Thailand. To go alongside the extensive Thai menu, Wine Spectator has recognized the wine list here as one of the top in Utah. With plenty of vegetarian and gluten-free options on the dinner menu, and the ability to adjust the heat from as mild or spicy as you like, everyone will find something they love here. The only problem will be narrowing down what to order. Standard favorites like pad thai and curries are found alongside more exotic versions dressed up with lychee and duck. Save room for the homemade coconut or Thai tea ice cream. Takeout, dine-in and delivery are all available.

MENU SAMPLING ROASTED DUCK WITH STEAMED BUNS: ROASTED DUCK WITH CRISPY SKIN, CUCUMBER, GREEN ONION AND SWEET SOY SAUCE IN A STEAMED BUN PORK BELLY PRIG KING: STIR-FRIED CRISPY PORK BELLY WITH PRIG KING CURRY PASTE, GREEN BEAN, BELL PEPPER AND BASIL NORTHERN THAI CURRY NOODLES SOUP WITH BRAISED CHICKEN (KAOSOI): AN INFLUENCE OF BURMESE YELLOW CURRY SOUP WITH EGG NOODLES AND BRAISED CHICKEN: SERVED WITH FRESH SHALLOTS, LIME, MUSTARD, GREEN PICKLES AND CHILE OIL SWEET AND SOUR JUMBO PRAWNS: STIR-FRIED JUMBO PRAWNS, PINEAPPLE, ONIONS, BELL PEPPER AND GREEN ONION WITH FULL-FLAVORED THAI SWEET AND SOUR SAUCE, SERVED WITH JASMINE RICE

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For delivery, call 435.649.MENU

THE BRICK Upscale dining with modern food flares Breakfast, lunch and dinner daily and weekend brunch | 508 Main St. 435.200.8355 | thebrickrestaurantandbar.com

MENU SAMPLING CHILAQUILES: TOASTED TORTILLAS, SUNNY-SIDE UP EGGS, PICKLED SERRANOS, RANCHERO SAUCE, AVOCADO, HONEY STEAK AND EGGS: TERES MAJOR STEAK, CRISPY POTATOES, TWO EGGS ANY STYLE, CHIMICHURRI CHARRED OCTOPUS: CREAMY POLENTA, ANDOUILLE SAUSAGE, ARUGULA, PICKLED SHALLOT BRAISED SHORT RIB: POLENTA, PICKLED RAMPS, CRISPY SHALLOT LONG-BONE PORK CHOP: ASPARAGUS, BLACK RICE, PLUM SAUCE PAPPARDELLE: BRAISED RABBIT, VELOUTÉ, PEAS, CARROTS, RAMPS

For delivery, call 435.649.MENU DISHINGPC.COM

HISTORIC MAIN STREET

The Brick, which is housed in a beautiful, modern Main Street building, has recently revamped its concept and brought in a new executive chef. Emilio Camara, whose pedigree includes having worked for St. Regis and with Team USA mentors in New York, has created a modern steakhouse-style American-influenced menu. Whether you join for a leisurely lunch of a classic Caesar or tomato and burrata cheese salad, or indulge at dinner over a tomahawk steak or roasted chicken, you should sit back and relax and sip on a cocktail to complement your meal. The range of their dishes continues into their weekday breakfast and weekend brunch with options such as banana nut French toast and biscuits and gravy. While the menu feels upscale, the environment is comfortable and welcoming. Both will make you want to come back for more.

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

HISTORIC MAIN STREET

435.649.1336 | buonavitaparkcity.com This traditional family-owned and -operated Italian restaurant serves authentic favorites in a cozy, intimate atmosphere. Run by Paola Bello and chef Nicholas Smurthwaite, Buona Vita brings you a tradition of fresh Italian cuisine to the heart of Park City. Loyal patrons come for signature dishes, such as the caprese with fresh buffalo mozzarella and the Alla Nona — spicy sausage ravioli reminiscent of a recipe from an Italian grandmother. Of course, the standout of the menu is some of the finest and heartiest pasta dishes in town, with scratch-made sauces. The extensive menu offers something for everyone, from pizzas to gluten-free options. A broad wine list accompanies this homestyle cuisine, and with friendly service, you will leave feeling like part of the family.

MENU SAMPLING MUSSELS VAPORETTO: MUSSELS IN A WHITE WINE CREAM SAUCE WITH GARLIC, TOMATOES, PARSLEY, CAPERS, GRILLED BREAD GNOCCHI AL PESTO: POTATO DUMPLINGS IN BASIL, WALNUT, GARLIC, CREAM AND PARMESAN SAUCE ALLA CARBONARA: SPAGHETTI, BACON, PEAS, MUSHROOMS, SHALLOTS, PARMESAN CHEESE IN A WHITE WINE CREAM SAUCE DEL’ORTISS PIZZA: TOMATO SAUCE, MOZZARELLA, ITALIAN SAUSAGE, RED BELL PEPPERS, ONIONS CHICKEN PRIMAVERA: SAUTÉED CHICKEN OVER SPAGHETTI WITH FRESH VEGETABLES AND GARLIC TOSSED IN FRESH TOMATO SAUCE

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For delivery, call 435.649.MENU

BUTCHER’S CHOP HOUSE & BAR Steaks, chops, seafood and a late-night menu Open daily, see website for seasonal hours | 751 Main St. 435.647.0040 | butcherschophouse.com

MENU SAMPLING LOBSTER NACHOS: PEPPER JACK CHEESE SAUCE, LUMP LOBSTER MEAT, FRESH CILANTRO AND JALAPEÑO WITH COTIJA CHEESE CHOP CHOP SALAD: GRILLED CHICKEN, MIXED GREENS, AVOCADO, BLUE CHEESE, GRAPE TOMATOES, HARD-BOILED EGGS, BACON AND HERB BUTTERMILK DRESSING STEAKS AND CHOPS: PRIME RIB, FILET MIGNON, PORK CHOP, NEW YORK STRIP, LAMB CHOPS AND MORE CHICKEN-FRIED CHICKEN: CHICKEN BREAST PAILLARD, DOUBLE-DIPPED AND FRIED CRISP, MASHED POTATOES, COUNTRY GRAVY, BROCCOLI MACADAMIA NUT CRUSTED HALIBUT: RAISIN CAPER BUTTER SAUCE, COCONUT JASMINE RICE, ASPARAGUS

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HISTORIC MAIN STREET

With great steaks that are comfortably priced, Butcher’s Chop House by Diversified Bars & Restaurants has something for everyone in their warm, classic steakhouse setting. In addition to steaks, the family-friendly restaurant features chops, seafood, salads, pasta and a kids’ menu. All items on the Butcher’s block include a choice of two sides. Try the prime rib, a locals’ favorite. The beautifully finished cherry wood bar side boasts one of the finest wine lists and liquor displays in Utah. Also, watch all of your favorite prime-time sporting events on the 166-inch-screen TV. Or if you prefer, be sure to sit outside and enjoy Butcher’s patio dining located next to Town Lift, with great views of the mountain. Visit the website or call for information on groups and private parties. Call for takeout.

THE CABIN Retro hunting cabin-inspired bar and entertainment venue Breakfast, lunch, dinner daily, brunch Sat. and Sun. | 427 Main St.

HISTORIC MAIN STREET

435.565.2337 | thecabinparkcity.com Settle in for great food, good beer and even better vibes at The Cabin: a cozy, welcoming dining and drinking establishment adorned with lodge-style décor, live music and a prickly mascot named Al the Elkupine. Home of the famous Elkupies (aka pizzas), The Cabin makes its pizza crusts from a 110-year-old Italian recipe, resulting in a perfectly chewy sourdough. The lunch and dinner menu is rounded out with shareable small plates and elevated bar food, like spicy (chicken or tofu) lettuce wraps, chicken club sandwich and their Impossible™ local burger. Breakfast is served anytime and includes some of the best items on the menu, like the vegan breakfast sandwich, or the not-so-basic brunch with your choice of two eggs your way, breakfast potatoes, and toast. Vegan and vegetarian options are available. The Cabin opens on Saturday and Sunday at 10 a.m. for brunch.

MENU SAMPLING THE CABIN BURGER: GROUND SIRLOIN AND CRISPY PANCETTA, FRIED GREEN TOMATOES, PARMESAN CRISP, LEMON ARUGULA, BASIL, MOROCCAN-SPICED KETCHUP, SERVED WITH SOMETHING GREEN THE ORIGINAL ELKUPIE: GROUND ELK, ROASTED TOMATOES, MOZZARELLA, PARMESAN AND FETA CHEESE TOPPED WITH FRESH BASIL PHILLY CALZONE: STEAK OR CHICKEN, PEPPERS, ONIONS, MUSHROOMS, QUESO AND MOZZARELLA, STUFFED INTO A SOURDOUGH CALZONE CABIN SALAD: ARUGULA, ENDIVE AND RADICCHIO, FRIED GARLIC, PARMESAN, LEMON CHOCOLATE CARROT CAKE: CHOCOLATE, CARROT, FUDGE, CREAM, LAYERED CAKE

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COURCHEVEL BIS TRO The flavors of France, the charm of Main Street Open to the public daily 5:30 to 9:30 p.m. | 201 Heber Ave. 435.572.4398 | courchevelbistro.com

MENU SAMPLING MOULES FRITES: HOUSE-MADE FRENCH FRIES, P.E.I. MUSSELS, BEURRE BLANC CORN BISQUE: CRAWFISH EMULSION SALMON RILLETTES: OLIVE OIL CROSTINI BABY BEET SALAD: FETA CHEESE, PISTACHIO, AGED BALSAMIC VINAIGRETTE VENISON MEDALLION: ONION AND ALMOND CHARRED BROCCOLINI, MASCARPONE POLENTA, GARLIC-SPINACH, JUNIPER BERRY JUS GRILLED “POULET ROUGE” CHICKEN: POTATO MATAFAN, BROCCOLINI, ROASTED MUSHROOM, ROASTED GARLIC JUS

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HISTORIC MAIN STREET

Named after Park City’s sister city in the French Alps and housed in a historic building on Main Street, Courchevel serves artful French-European cuisine crafted with inventive flair and only the freshest seasonal ingredients from local purveyors. Executive Chef Clement Gelas has brought the flavors of his home country of France to the heart of Park City. You might imagine that you’re in the northern French Alps rather than the mountains of Utah as you dine on risotto de crozete or braised chicken coq au vin. Diners are raving, and so is CNN Travel, which named Courchevel one of the 20 “world’s best new restaurants for 2020.” Courchevel is open to the public but also features a members-only lounge and patio downstairs reserved for Talisker Club members. Stop in to savor Park City life at Courchevel Bistro.

CRYS TAL PARK CANTIN A Unique Mexican fare and fresh, house-made margaritas Open for lunch and dinner daily at 12 p.m. | 412 Main St.

HISTORIC MAIN STREET

435.602.1179 | crystalparkcantinaparkcity.com A Main Street hot spot, Crystal Park Cantina is serving up refreshing, unique twists on Mexican fare. The light, comfortable bar space serves margaritas that showcase their signature, all-natural margarita mix with gently pasteurized lemon, lime and orange juices. Also made in-house are their simple syrups, utilizing organic cane sugars. Taste the difference in the jalapeño cilantro margarita with fresh muddled cilantro and jalapeños, or their sangria margarita: a fusion of traditional Spanish and Mexican cocktails. Similarly, the food flavors draw inspiration from multiple countries. But everything is house-made, from the saffron-infused rice served with all entrées to the authentic mole sauce. And if it’s just a big plate of nachos you’re looking to wash down with that margarita, you won’t be disappointed at Crystal Park Cantina.

MENU SAMPLING JALAPEÑO CILANTRO MARGARITA: HORNITOS PLATA, FRESH MUDDLED JALAPEÑOS AND CILANTRO, SIGNATURE MIX, LIME JUICE SWEET POTATO NACHOS: SWEET POTATO FRIES, ORGANIC CHORIZO, CHEESE BLEND, CARAMELIZED ONIONS, PICO, RED PEPPER SAUCE TOSTADA CHOPPED SALAD: MIXED GREENS, RADISHES, TOMATOES, CUCUMBER, CORN, BLACK OLIVES, ONION, PUMPKIN SEEDS AND TORTILLA STRIPS WITH CHOICE OF CILANTRO VINAIGRETTE, CHIPOTLE MAYO OR LEMON GINGER SESAME DRESSING BAJA FISH TACOS: TEMPURA-BATTERED FISH, CORN TORTILLAS, CABBAGE, PICO, MANGO PINEAPPLE SALSA, SAFFRON RICE, PINTO BEANS CANTINA BURGER: ORGANIC PATTY, JALAPEÑO CILANTRO CHEESE, CARAMELIZED ONIONS, SANTE FE CORN BUN, CHIPOTLE MAYO, CABBAGE

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For delivery, call 435.649.MENU

FL AN AG AN’S ON MAIN Irish pub and restaurant Open 7 days a week, dine in, online ordering and takeout | 438 Main St. 435.649.8600 | flanagansonmain.com

MENU SAMPLING WHISKEY CHICKEN BOXTY: BONELESS CHICKEN BREAST SAUTEED WITH ONIONS, MUSHROOMS, GARLIC AND FRESH THYME IN AN IRISH WHISKEY CREAM SAUCE COBB SALAD: GRILLED CHICKEN BREAST, SLICED HAM, TURKEY BREAST, THICK SMOKED BACON, AVOCADO, BLUE CHEESE CRUMBLES, HARDBOILED EGG, GRAPE TOMATOES, CRISP ICEBERG AND ROMAINE LETTUCES, CHOICE OF DRESSING CRISPY FISH SANDWICH: BLACK AND TAN’S BEER-BATTERED ATLANTIC COD WITH CHEDDAR CHEESE, LETTUCE, ONIONS, TOMATO AND TARTAR SAUCE

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This classic Irish pub is rich with history adorning its decorated walls and used in its old-school Irish recipes. You will find all the favorites, like bangers and mash, corned beef and cabbage, fish and chips, Guinness beef stew and, of course, boxty (filled with either whiskey chicken or corned beef). There are also plenty of gluten-free options available. The historic building houses this perfect feel-good spot on Main Street, designed to please the entire family as well as late-night partygoers in the downstairs pub. Seasonal cocktails complement the Guinness and local beer on draft, but don’t miss the whiskey list if you are a fan. Also, ask about wines to pair with your meal. Grab an Irish coffee if you want to keep the party going into the evening for an array of socially distanced activities that include games, karaoke, music and more. Online ordering is available every day of the week.

HARVES T Community-minded cafe serving Australian-style breakfast and brunch

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

HISTORIC MAIN STREET

435.604.0463 | harvestparkcity.com At Harvest, the food not only looks good but also tastes amazing. Using locally grown produce and supporting small-scale growers and makers as much as possible is an objective that filters through to the delicious menu. The folks at Harvest breathe passion and creativity into the thoughtfully curated, Australian-inspired breakfast, brunch and lunch dishes. All dietary needs are catered to, and Harvest prides itself on making everything from scratch for a menu that is well balanced, healthful and unique. They are proud of the relationship they have nurtured with local producers and the diversity of ingredients used in their dishes. The newly expanded space is welcoming and the perfect place for conversation, connection and a hearty good feed. Takeout and curbside delivery is also available; call to place an order.

MENU SAMPLING BUDDHA BOWL OF GOODNESS: BROWN RICE, BUTTERNUT PUMPKIN PUREE, OVEN-ROASTED TOMATOES, FERMENTED CABBAGE, PICKLED ONIONS, HARD-BOILED EGG, HERB RICOTTA, AVOCADO, HERB SALAD, SEEDS AND MISO GINGER DRESSING NOURISH TOAST: TOASTED SOURDOUGH, ROASTED BEETROOT AND TOMATO, SALSA VERDE, PICKLED ONION, HERB SALAD, AVOCADO, TOPPED WITH SOFT-POACHED EGG AND SMOKED SALMON AÇAI BOWL: FRESH FRUIT, HOUSE-MADE MUESLI, COCONUT AND HONEY TOASTED PALEO BANANA BREAD: WITH CARAMELIZED BANANA AND HONEYED RICOTTA

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THE NEL SON COTTAGE Elevated dining in a beautifully renovated historic cottage Open for prix fixe dinners Friday–Sunday evenings | 651 Park Ave. 435.649.8300 | highwest.com

MENU SAMPLING CHARRED ONION PITA WITH SMOKED BEET HUMMUS AND ARBEQUINA OLIVE OIL ASPARAGUS, SWEET CORN AND ENGLISH PEA GAZPACHO WITH ATLANTIC IKE JIME DRAKE FARMS GOAT’S MILK “RICOTTA,” CONFIT HEIRLOOM TOMATOES AND CRISPY BASIL CAST IRON ROASTED NIMAN RANCH ZABUTON WITH FRIED SUNCHOKE, BONE MARROW AND BLACK GARLIC BUTTER CHARRED APRICOTS WITH MANUKA HONEY MADELEINES AND BLUE CHEESE MOUSSE

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Tucked away two doors up from High West Saloon, the Nelson Cottage is located in a warmly renovated miners’ cabin. In dining at the Nelson Cottage, you can elevate your High West experience while also enjoying all the things you know and love: craft cocktails, well-curated food and delicious whiskey. The Nelson Cottage is home to High West Distillery’s unique prix fixe whiskey-paired dinners, a culinary and educational experience you surely won’t want to miss! The whiskey sommeliers will guide you through all the nuances of pairing whiskey with food, the history of the spirit and how deep the roots of the distillery connect with the west throughout your dining experience. The atmosphere here is decorated by warm tones, weathered woods and rustic charm. Make a reservation by calling today.

NO N AME S ALOON & GRILL Famous Main Street bar known for buffalo burgers Lunch, dinner and a late-night menu | 447 Main St.

HISTORIC MAIN STREET

435.649.6667 | nonamesaloon.com From Diversified Bars & Restaurants, No Name is the home of the world-famous buffalo burger. Locally voted Best Bar for nine years in a row, it is the pulse of the bar scene in Park City. This award-winning institution is centrally located on Historic Main Street, where you can enjoy not only the main bar and year-round heated patio but also the newly expanded loft deck overlooking Main Street, and the second year of the No Name Yacht Club below. With 17 HD TVs for all your favorite sports and vintage décor, there’s plenty to keep you busy until your turn comes up on the regulation shuffleboard table. Stop in for lunch, dinner and a lively late-night scene, where you can belly on up for some wings, cold beers and the best dang buffalo burger around. Eating and drinking every day, must be 21+. For family-friendly dining on Main Street, check out the Annex listing. Visit the website or call for information on private parties.

MENU SAMPLING SALOON BURGER: A “BURGERLICIOUS, NINE-NAPKIN,” HALF-POUND MONSTER SERVED WITH GRILLED ONIONS, CHEESE, TOMATOES, SHREDDED LETTUCE AND MAYO NO NAME BURGER: HALF-POUND PATTY TOPPED WITH A HEAP OF CREAM CHEESE AND FRESH JALAPEÑOS, LAYERED WITH LETTUCE AND TOMATOES AND TOPPED WITH CHIPOTLE AIOLI LOADED TATER TOTS: TATER TOTS TOPPED WITH BACON BITS, MELTED CHEDDAR, SOUR CREAM, JALAPEÑOS AND CHOPPED PARSLEY SALMON SALAD: MIXED GREENS, TOMATOES, ORANGES, FETA, RASPBERRY VINAIGRETTE

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RIVERHORSE ON MAIN Four-star dining in a historic Main Street building Dinner at 5 nightly | 540 Main St. 435.649.3536 | riverhorseparkcity.com

MENU SAMPLING HAND-CUT BUFFALO TARTARE: DIJONNAISE, FRESH HORSERADISH, EGG YOLK, CAPER, FOCACCIA LOBSTER PIEROGIS: SWEET PEA CREAM, LOBSTER CRÈME FRAICHE TRIO OF WILD GAME: NORTH AMERICAN BUFFALO, VENISON, ELK PORT REDUCTION, HERB SHALLOT BUTTER, SCALLOPED POTATO LOCAL RAINBOW TROUT: PISTACHIO NUT CRUST, FORBIDDEN RICE, MEYER LEMON FENNEL SLAW, POMEGRANATE DURHAM RANCH BUFFALO SHORT RIB: HAND-CUT FRIES, CREAMED CORN, GREMOLATA SCALLOP & SHRIMP TOM KHA: SAFFRON RISOTTO, LEMONGRASS COCONUT CREAM, GREEN BEANS, SPICY HONEY GLAZE

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Riverhorse on Main is on 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 private chef and catering services for intimate parties of two and for parties as large as 200.

SHABU Freestyle Asian cuisine Dinner nightly beginning at 5 | 442 Main St.

HISTORIC MAIN STREET

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

MENU SAMPLING BLISTERED GREEN BEANS: IN A SWEET AND SPICY MISO SAUCE WITH CHOPPED PEANUTS MISO-GLAZED COD: SWEET MISO, EGG FOO YUNG AND WOK-SEARED VEGETABLES FIRECRACKER SHRIMP: TEMPURA, SPICY AIOLI, TOBIKO, GREEN ONION WOK-SEARED OR STEAMED VEGETABLES: SERVED WITH TERIYAKI, CHINA BRIDGE OR KUNG POW SAUCE MOJO RISING: SZECHUAN CHICKEN SAUSAGE, GALBI, PANANG CURRY, JALAPEÑO OIL, THAI BASIL, SCALLION, CHILE GARLIC

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THE SPUR BAR & GRILL Upscale pub food and live music in a comfortable setting Open 11–1 a.m. daily | 352 Main St. 435.615.1618 | thespurbarandgrill.com

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

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For 19 years, The Spur Bar & Grill has been the go-to spot for nightly live music. With their popular Main Street location, The Spur boasts an upscale rustic modern theme with three bars and an amazing open deck overlooking Old Town, where you can sit and enjoy the view year-round. And in the back? It’s still your favorite watering hole, with live music every night. Whether you’re looking for a midday bloody mary and burger or to meet friends for drinks and dinner, Spur has you covered from lunch through late-night hours. Wine and beer on tap plus creative signature cocktails made with locally distilled spirits, including Spur Whiskey, provide endless options to quench your thirst. Check the website for the music calendar, specials and updated food and drink menus (they change often).

TEKIL A MEXICAN GRILL & CANTINA Authentic Mexican cuisine in a hip, modern atmosphere Open daily at 11:30 a.m. | 255 Main St.

HISTORIC MAIN STREET

435.649.3097 | tekilamexicangrill.com | @tekilapc It’s been two years since Tekila Mexican Grill & Cantina on Main Street has been welcoming families and cheering up crowds with traditional Mexican flavors and great ambience. Now with the new cantina in the back, they offer extra space and safer dining for more people. The food menu at Tekila keeps promoting the best selection and quality of Mexican dishes and flavors. Take the slow-cooked baby back rib chile verde, prepared with a green tomatillo sauce and simmered nopales (cactus), or the shredded chicken smothered in house-made mole poblano sauce that is lightly sweet but full of flavor. Enjoy fresh ingredients, vegetarian and vegan options, daily specials, a family-friendly atmosphere, two cantinas and 15 flat-screen televisions to watch your favorite sports. Did we mention that it has one of the state’s largest selections of tequila? The full bar includes over 100 tequilas, including a very rare selection called Narco.

MENU SAMPLING PICOSITOS: STUFFED GRILLED JALAPEÑOS, SHRIMP, CREAM CHEESE, WRAPPED IN BACON, CILANTRO RANCH SUPERFOOD BERRY SALAD: KALE, MIXED GREENS, GOAT CHEESE, STRAWBERRIES, BLUEBERRIES, BEETS, JICAMA, JALAPEÑO, TOASTED PEPITAS MOLE POBLANO ENCHILADAS: CHICKEN, HOUSE-MADE MOLE POBLANO SAUCE, SOUR CREAM, QUESO FRESCO, ONIONS CHILE VERDE: SLOW-COOKED BABY BACK RIBS, NOPALES, GREEN TOMATILLO SAUCE MOLCAJETE: GRILLED STEAK, SHRIMP, CHICKEN, GREEN TOMATILLO SAUCE, NOPALES, SCALLIONS, QUESO FRESCO, CHILE TOREADO TAKOS AZTEKA: TWO SOFT CORN TORTILLAS, SAUTÉED CACTUS, MUSHROOMS, MELTED CHEESE, TOPPED WITH PICO AND QUESO FRESCO

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WAS ATCH BREWPUB A local favorite for more than 30 years See website for current hours | 250 Main St. 435.649.0900 | wasatchbeers.com

MENU SAMPLING TUNA TARTARE: ORCA BAY AHI TUNA, FRESH AVOCADO, CHOPPED CUCUMBER, JALAPEÑO, CHIVES, SEAWEED SALAD, SESAME SEEDS AND SOYGINGER VINAIGRETTE WITH FRIED WONTONS GRILLED SALMON SALAD: HOUSE GREENS, CILANTRO, RADISH, CAPERS, SCALLIONS AND AVOCADO WITH HONEY-APRICOT VINAIGRETTE SHRIMP SCAMPI LINGUINI: ROASTED TOMATOES, RED PEPPER FLAKES AND LEMON-PARMESAN CREAM SAUCE MAIN STREET TACOS OF THE DAY SERVED WITH SALSA, RICE AND REFRIED BEANS THE WASATCH: 100% FRESH, HOUSE-SPICED BUFFALO BURGER, CAJUN REMOULADE, ICEBERG LETTUCE AND LOCAL SPICED BEEHIVE CHEDDAR

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Unwind and relax at the top of Main Street in Park City in this classic brewpub. A local favorite for 35 years, Wasatch was Park City’s first brewery and continues to keep locals and visitors coming back for its award-winning beers and a menu with options to please every taste. Think timeless pub favorites like burgers, fish and chips, and mac and cheese, alongside more eclectic fare, such as tater tots with bacon-jalapeño dipping sauce and the Super Food Beet Salad. While the beer selection there is unrivaled, the pub also boasts a full wine and liquor menu. Wasatch is also the perfect location for private parties and events, with spaces to suit every need. Don’t miss the weekend brunch, served on Saturdays and Sundays, featuring favorites such as countryfried steak and eggs and omelets, along with $3 Mid-Day Mimosas, Mid-Day Marys and Nooners.

YUKI YAMA SUSHI Authentic Japanese cuisine and sushi bar Open for dinner and curbside to-go seven nights a week | 586 Main St.

HISTORIC MAIN STREET

435.649.6293 | yukiyamasushi.com Looking for a classic sushi restaurant with both traditional and cutting-edge, Japanese-inspired small plates that are perfect for sharing? Yuki Yama is just the place. This Main Street restaurant is a staple for locals, who often dine at the sushi bar, and a treat for visitors in town. Their traditional tatami room is great for a party of up to nine guests; additionally, guests may put themselves in the hands of their talented chefs and ask for an omakase chef’s-choice style of dining that can be paired with an abundance of specialty sakes. If you are craving something hot, try one of their house-made ramen noodle soups. While Yuki Yama specializes in having the largest variety of fresh and exotic fish — like sustainably farmed bluefin tuna and Santa Barbara uni — traditional dishes such as sushi rolls, tempura and a variety of house-made gyoza are a great way for less adventurous diners to enjoy Yuki Yama’s diverse menu.

MENU SAMPLING PORK RAMEN: KUROBUTA PORK BELLY, GREEN ONION, POACHED EGG, KAMABOKO (FISH CAKE), HOUSE-MADE BROTH SPECIALTY HANDROLLS: FEATURING NEGI TORO, SHIMA AJI AND MADAI, ALL MADE WITH A VARIETY OF VEGETABLES, SAUCES AND HON WASABI TORO BATTERA: MINCED BLUEFIN TUNA BELLY, AONORI RICE, GREEN ONION, PICKLED GARLIC, HON WASABI, NIKIRI WAGYU BEEF TATAKI: WAGYU ZABUTON, SERVED WITH A SIZZLING HIMALAYAN SEA SALT BLOCK, CILANTRO RED PEPPER AND CITRUS SOY SAUCES HAMACHI KAMA: GRILLED GARLIC BUTTER AND SOY MARINATED YELLOWTAIL COLLAR AND RIBS, CHEF’S SALAD, GINGER PONZU BLUEFIN TUNA TATAKI: SEARED BLUEFIN TUNA SASHIMI, DASHI APPLES, GREEN SALAD, JALAPEÑO VINAIGRETTE, CRISPY SHALLOTS, HON WASABI

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BURGERS & BOURBON Upscale burgers with an extensive bourbon collection 3–10 p.m. nightly | 9100 Marsac Ave. 435.604.1300 | montagehotels.com/deervalley/dining/burgers-bourbon

MENU SAMPLING SMOKE HOUSE: BOURBON BBQ SAUCE, SMOKED BACON, CHEDDAR, CARAMELIZED ONIONS SOUTHWESTERN: HATCH GREEN CHILE, OAXACA CHEESE, GUACAMOLE LUX: FOIE GRAS, TRUFFLE CHEESE, BOURBON ONIONS, ARUGULA TUNA BURGER: TERIYAKI GLAZED, TOASTED SESAME SEEDS, ASIAN CHILE-TAHINI SLAW S’MORES SHAKE: CHOCOLATE, GRAHAM CRACKER, SMOKED MARSHMALLOWS

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DEER VALLEY

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 200 bourbons and whiskeys, the collection will impress the most selective spirit aficionados. Vegetarian and seafood options are available, too.

DALY’S PUB & REC Gastropub with bowling, games and more Dining 11:30 a.m.–10 p.m., games 11:30 a.m.–11 p.m. | 9100 Marsac Ave.

DEER VALLEY

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 — a gastropub-style eatery with microbrews and specialty cocktails — the whole environment is full of adventure and fun. Try your hand at darts or shuffleboard while you enjoy a Montage Mountain Ale, or grab a group and plan to bowl a few games while you order your dinner. An open kitchen features delicious daily specials and hearty fare, like handcrafted brick-oven pizzas. 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 play a round on the PlayStation or a vintage arcade game. It is all about fun, but you won’t be skimping on a foodie experience. Want to just relax and watch a game? There are plenty of TVs for that, too.

MENU SAMPLING BAVARIAN PRETZEL: ALE MUSTARD CHEESE FONDUE DALY’S PUB NACHOS: POBLANO CHICKEN, CRÈME FRAICHE, SALSA, PICKLED ONIONS AND JALAPEÑOS, GUACAMOLE CROQUE MADAME: PROSCIUTTO COTTO, LOCAL CHEDDAR, SUNNY-SIDE UP EGG, BRIOCHE, MORNAY SAUCE, PETITE GREENS PASTRAMI REUBEN: NIMAN PASTRAMI, PICKLED CABBAGE, RUSSIAN DRESSING, GRUYÈRE, MARBLE RYE ANGRY GODFATHER: SPICY PEPPERONI, BACON, ITALIAN SAUSAGE, PICKLED JALAPEÑOS

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DEER VALLEY GROCERY ~ CAFÉ Breakfast, lunch and takeout items Open daily | 1375 Deer Valley Dr. 435.615.2400 | deervalley.com/deervalleygrocerycafe

MENU SAMPLING SOUTHWESTERN BREAKFAST WRAP: SCRAMBLED EGGS, BLACK BEANS, PEPPER JACK CHEESE, GUACAMOLE, GREEN CHILES, CHERRY TOMATOES, FLOUR TORTILLA, OOMPH! SPICED POTATOES, GUAJILLO SALSA AVOCADO TOAST: TWO EGGS OVER MEDIUM, PARMESAN CHEESE, LEMON YOGURT, SMASHED AVOCADO, ZA’ATAR SPICE, TOASTED STONE GROUND BAKERY WHEAT BERRY BREAD WILD MUSHROOM GRILLED CHEESE: BRIE, PROVOLONE, WHITE CHEDDAR, KALE PESTO, SAUTÉED WILD MUSHROOMS, FRESH ARUGULA, STONE GROUND BAKERY CHALLAH

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DEER VALLEY

If you have a midsummer craving for the delicious cuisine that Deer Valley is known for, don’t worry — you don’t have to wait until winter for a bite. At Deer Valley Grocery~Café, you’ll find many of the resort’s famous specialties, from its turkey chili to assorted jumbo cookies and more. Open for breakfast, lunch and takeout, with ordering available on the Deer Valley app and online, this convenient spot in the Snow Park area can make your day. Start with freshly brewed coffee or espresso and a hearty breakfast wrap. Come midday, seek out a soup or salad made with local seasonal ingredients or sandwiches, like the wild mushroom grilled cheese. Save room for a standout sweet treat, such as the Deer Valley carrot cake. If you feel like eating at home, explore the Family Carry-Out menu, or the selection of gourmet grocery items and frozen entrées. Beer and wine are available for those who are dining in.

GLITRETIND AT STEIN ERIKSEN LODGE A legendary setting with delectable eats Daily breakfast, lunch, après bike, Sunday brunch and dinner | 7700 Stein Way

DEER VALLEY

435.645.6455 | steinlodge.com/dining Glitretind sets the standard for exceptional service joined with award-winning culinary offerings. Located in the heart of Deer Valley Resort, breathtaking mountain views and a charming ambiance combine to make this dining experience truly unique. The expert culinary team takes great pride in utilizing local, sustainable ingredients to create fresh, seasonal menus, and the wine selection is one of the most impressive in the region. Glitretind serves tradition, luxury and service with every morsel.

MENU SAMPLING UTAH LAMB CHOP: LENTILS, CIPOLLINI, MINT-YOGURT, VERJUS GELÉE SEARED FOIE GRAS: PRUNES AND FRENCH TOAST, CHAMPAGNE MAINE SEA SCALLOPS: PURPLE POTATOES, SEA BEANS, MACADAMIA AND JALAPEÑO RELISH POULET ROUGE CHICKEN: CELERIAC, APPLE, WALNUTS, KALE, BRANDY JUS ROCKY MOUNTAIN ELK TENDERLOIN: TRUFFLE AU GRATIN SWEET POTATO, BRUSSELS SPROUTS, POMEGRANATE GASTRIQUE FILET OF DOUBLE R RANCH BEEF: GERMAN BUTTERBALL POTATOES, RED ONION, HARICOTS VERTS, DEMI SAUCE

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RIME AT THE ST. REGIS DEER VALLEY A fish-forward menu that marries the sea with prime-cut steaks and chops

Open daily for breakfast, lunch, après, dinner and private events 435.940.5760 | SRDVdining.com | 2300 Deer Valley Dr. East

MENU SAMPLING GRILLED OCTOPUS: YUKON POTATOES, OLIVES, RED PEPPERS SCALLOPS: DEER ISLAND, MAINE 64-OUNCE PORTERHOUSE: DRY AGED, NIMAN RANCH CLAM CHOWDER: LITTLENECK CLAMS, NEW POTATOES, SMOKED BACON MARKET SHELLFISH TOWER: STEAMED MAINE HALF LOBSTER, POACHED JUMBO SHRIMP, SELECTION OF OYSTERS, SCALLOP CEVICHE, ALASKAN KING CRAB

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DEER VALLEY

Enjoy traditional American cuisine as inviting as the mountainside views of the Deer Valley Resort. This signature restaurant at The St. Regis Deer Valley features a menu conceptualized by local chef Matthew Harris. Winner of AAA’s coveted Four Diamond award, RIME presents a seasonally inspired menu built on sustainably caught seafood and locally sourced meats and produce arriving fresh each morning. As a recipient of Wine Spectator’s Best of Award of Excellence, RIME’s accompanying Wine Vault offers the perfect vintage to accompany your meal. With a vast wine collection of over 900 unique labels and more than 10,000 bottles, choosing is the real challenge, or allow the sommelier to make a pairing suggestion for you. From group celebrations to a private dining experience at the chef’s table, RIME will deliver an exceptional dining experience complete with the renowned hospitality of The St. Regis.

BONEYARD S ALOON & WINE DIVE Two unique restaurants, one great location Open for lunch and dinner daily | 1251 Kearns Blvd.

PARK CITY PROPER

435.649.0911 | boneyardsaloon.com Located just North of Old Town Park City at a renovated lumberyard are two unique restaurants in one building. Boneyard has an excellent selection of entrées, sandwiches and burgers, many of which are cooked on the wood-fired grill. Wine Dive features a small-plate menu, artisan pizzas and fresh salads; you can order from either menu, no matter which side you are sitting on. The Saloon features a huge beer selection, while the Wine Dive has a fine selection of premium wines on tap and an extensive bottled wine list. Custom signature cocktails are also available, along with a full selection of spirits. Both also provide access to rooftop dining and outdoor patio seating in addition to featuring 14 big-screen TVs inside. This is a great place to watch the game or come in for live music on Wednesday, Friday and Saturday evenings. Visit the website or call for information on private parties. Call for takeout. (21+)

MENU SAMPLING TRIO OF WAGYU BEEF SLIDERS: BACON AIOLI, FIG COMPOTE, BRIE DOUBLE-CREAM CHEESE, BIBB LETTUCE, HOUSE PICKLES BONEYARD TRIPLE S BURGER: SIGNATURE HALF-POUND BEEF BLEND, BACON, FRIED JALAPEÑOS, BUTTER LETTUCE, PICKLED RED ONIONS, BLUE CHEESE CRUMBLES, GARLIC AIOLI, TRIPLE S SAUCE, POTATO BUN, HOUSE PICKLES, FRIES ALASKAN COD FISH ‘N’ CHIPS: TEMPURA BEER-BATTERED COD, HOUSE FRIES, COLESLAW, TARTAR SAUCE BLACK ‘N’ BLUE PIZZA: TOP SIRLOIN, CREMINI MUSHROOMS, CARAMELIZED ONIONS, BLUE CHEESE, MOZZARELLA, BASIL PESTO SAUCE KOREAN STREET TACOS: TOP SIRLOIN, SWEET ‘N’ SPICY CABBAGE, AVOCADO, SRIRACHA AIOLI, WARM CORN TORTILLA

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EL CHUBASCO Locals’ hangout Open daily for lunch and dinner | 1890 Bonanza Dr., Suite 115 435.645.9114 | elchubascoparkcity.com

MENU SAMPLING MEXICAN STREET TACOS: CILANTRO, ONION SOPES: MASA CAKE, CABBAGE, TOMATOES, CREMA, CHEESE CALI BURRITO: HOUSE TORTILLA, CALI PICO, GUACAMOLE, CHEESE, BLACK BEANS CAMARONES A LA DIABLA: SPICY SHRIMP, RICE, CHOICE OF BLACK OR REFRIED BEANS CHUBASCO’S CHILE RELLENO: STUFFED CHILE, RICE, CHOICE OF BLACK OR REFRIED BEANS

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PARK CITY PROPER

Located conveniently just off Park City’s Main Street, El Chubasco has been crafting authentic Mexican fare for both locals and tourists in the know for over 30 years. Rated as one of the top 10 restaurants in Park City by Condé Nast Traveler, homemade chips, a large selection of salsas and tortillas are foundations for the menu and are all served up in a casual, friendly environment. Authentically prepared Mexican classics, including burritos, beer-battered fish tacos, fajitas and quesadillas keep people coming back. There is a reason this place has been a local favorite for so long.

ES TE PIZZA New York-style pizza, stromboli, Italian desserts and vegan options Open daily for lunch and dinner | 1781 Sidewinder Dr.

PARK CITY PROPER

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

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

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For delivery, call 435.649.MENU

FRESHIE’S LOBS TER CO. Cafe and food truck serving fresh Maine lobster 11 a.m.–8 p.m. Mon.–Sat. | 1897 Prospector Ave. 435.631.9861 | freshieslobsterco.com

MENU SAMPLING LOBSTER ROLL: FRESH MAINE LOBSTER, NEW ENGLAND-STYLE BUN, BUTTER, SEASONING CRAB ROLL: JONAH CRAB, GARLIC AIOLI, BROWN BUTTER, LEMON, CHIVES LOBSTER LETTUCE CUPS: FRESH MAINE LOBSTER, SRIRACHA AIOLI, MANGO, GUACAMOLE, CILANTRO SAUCE LOBSTER SLIDERS: FRESH MAINE LOBSTER, LOCAL SLIDER BUN, BROWN BUTTER, CHIVES MANIAC SALAD: LOCAL ORGANIC GREENS, BLUEBERRIES, AGGIANO CHEESE, MAPLE PECANS, MAPLE BALSAMIC DRESSING CLAM CHOWDER: NEW ENGLAND STYLE WITH CREAM, CLAMS, POTATOES, CHIVES, OYSTER CRACKERS

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

LUN A’S KITCHEN Intentionally created seasonal foods Open Mon.–Sat. at 9 a.m. | 1400 Snow Creek Dr., Suite L

PARK CITY PROPER

435.731.8383 | lunaskitchenparkcity.com Stocking your fridge with crave-worthy grab-and-go has never been easier. Luna’s Kitchen has established itself as Park City’s go-to gourmet kitchen and bakery by consistently delivering healthy take-home meals that are nothing short of flavorful and delicious. Understanding that everybody’s nutritional needs are different, Luna’s offers a variety of dishes, from quality protein entrées to vegan fare. Did we mention they are a dedicated gluten-free kitchen? You’d never know Luna’s owner, Stacy, is committed to changing your perception of how healthy should taste. Whether you are preparing to host a brunch, swinging in for a quick lunch, grabbing dinner for the family or looking to provide co-workers with some sweet treats, Luna’s has you covered.

MENU SAMPLING CHILE VERDE JACKFRUIT ENCHILADAS: CORN TORTILLAS, JACKFRUIT, CARAMELIZED ONIONS, HOUSE-MADE CHILE VERDE ENCHILADA SAUCE “CREAMY” TOMATO SOUP: SAN MARZANO TOMATOES, CASHEW CREAM, GARLIC, SPICES BBQ CHICKEN FLATBREAD: HERB-MARINATED CHICKEN, HOUSE-MADE GLUTEN-FREE FLATBREAD, KANSAS CITY BBQ SAUCE, RED ONION, GOUDA, CILANTRO, MICROGREENS HOUSE CAESAR: CURLY KALE, ROMAINE, MARINATED ARTICHOKE HEARTS, TOASTED PEPITAS, GRILLED LEMON, PARMESAN, HOUSE-MADE CAESAR DRESSING

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SQUATTERS ROADHOUSE GRILL AND PUB Delicious craft beer and traditional pub favorites See website for current hours | 1900 Park Ave. 435.649.9868 | squatters.com

MENU SAMPLING SQUATTERS’ LEGENDARY BUFFALO WINGS: SERVED WITH BLUE CHEESE, CARROTS AND CELERY AHI SPRING ROLL SALAD: ORCA BAY YELLOWFIN TUNA SPRING ROLLS, FLASH-FRIED AND SERVED WITH ARUGULA, GINGER AND WASABI AIOLI FISH AND CHIPS: AMERICAN WHEAT HEFEWEIZEN-BATTERED ALASKAN COD SERVED WITH YOUR CHOICE OF FRIES BACON-TOPPED MEATLOAF: NIMAN RANCH GROUND CHUCK, DAILY’S BACON, MASHED POTATOES, SAUTÉED ASPARAGUS, ONION STRAWS AND MUSHROOM GRAVY SQUATTERS’ BOURBON BURGER: CLASSIC BURGER TOPPED WITH CHEDDAR AND BOURBON-GARLIC CARAMELIZED ONIONS

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PARK CITY PROPER

If you’re looking for a lively place to gather over a great meal and a cold brew, look no further! Squatters offers an award-winning menu for breakfast, lunch and dinner in addition to a broad selection of world-class beers and full liquor service. Look for eclectic daily specials and traditional pub favorites served in a warm, friendly environment by outgoing and knowledgeable staff. Although much has changed since the first Squatters beer was poured in 1989, the company remains firmly dedicated to its goal of supporting a healthy community by procuring fresh, local ingredients and supporting local vendors whenever possible. The restaurant has plenty of space to accommodate large groups, as well as seasonal patio dining and free on-site parking. Squatters is also a family-friendly restaurant, offering kids’ menus and a variety of juices and sodas.

VERS ANTE HEAR TH + BAR Bistro-style Italian comfort food with local beers and craft cocktails Dinner 4–10 p.m., lawn 4–8:30 p.m. | 2346 Park Ave.

PARK CITY PROPER

435.649.5000 | parkcitypeaks.com/versante Whether you are craving pizza, pasta, a lighter salad or a stellar burger, Versante Hearth + Bar is a great choice for it all. Situated inside Park City Peaks Hotel, Versante offers a comforting selection of options designed to please the entire family. A full bar menu, select wine list and craft cocktail menu are always an option too, and half-price appetizers and pizza are offered daily from 4 to 5 p.m. Versante on the Lawn is an outdoor space next door to the restaurant in a beautiful field with amazing views. It’s a great space to bring your friends, family and even dogs. Enjoy a local craft beer and delicious menu items from the Versante food trailer while listening to live music on the lawn from 6 to 8 p.m. every Saturday and Sunday — the lawn seating is first come, first served. On Tuesday evenings, try guided painting with Paintmixer from 6 to 8 p.m. Curbside ordering and pickup are also available.

MENU SAMPLING SPEZIATO PIZZA: RED SAUCE, CAPICOLA SALAMI, PEPPADEW AND SERRANO PEPPERS, MOZZARELLA, HONEY-INFUSED CHILE OIL VERSANTE BURGER: HOUSE-MADE BURGER, PRETZEL ROLL, BACON, CARAMELIZED ONIONS, MELTED GOUDA, LETTUCE, TOMATO GRILLED STEAK SALAD: GRILLED ASPARAGUS, CORN, AVOCADO, FETA, RED ONION, TOMATO, CHIMICHURRI, ARUGULA, CILANTRO LIME DRESSING CHICKEN PICCATA: AIRLINE CHICKEN BREAST, CAPERS, ZUCCHINI NOODLES, YUKON GOLD POTATO GALETTE MUSHROOM CARBONARA FETTUCCINE: MAITAKE MUSHROOM, PANCETTA, EGG YOLK, SHAVED PARMESAN, HERBS PEAKS SUMMER SALAD: BLUEBERRIES, STRAWBERRIES, ORANGE SEGMENTS, AVOCADO, FETA, QUINOA, SPINACH, KALE, PINEAPPLE MINT DRESSING

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DR AFT S BURGER BAR Burgers and milkshakes with a gourmet twist Breakfast, lunch and dinner daily, dine in or takeout | 3000 Canyons Resort Dr. 435.655.2270 | DraftsParkCity.com

MENU SAMPLING I WANT ALL THE PUPPIES: OREO COOKIE, VANILLA ICE CREAM, HO HOS (A PORTION OF PROCEEDS WILL GO TO NUZZLES & CO.) BLUE MOO: BACON, LETTUCE, TOMATO, CARAMELIZED ONIONS, DBB STEAK SAUCE, BLUE CHEESE CRUMBLE VOTE FOR PEDRO BURGER: CHILE RELLENO, PEPPER JACK CHEESE, PICO DE GALLO, AVOCADO, SMOKED QUESO, FRIED JALAPEÑO, LETTUCE CLUCK NORRIS: BREADED CHICKEN BREAST, DBB BUFFALO SAUCE, CHUNKY BLUE CHEESE DRESSING, LETTUCE, TOMATO, ONION BOUJIE HIPPIE: HOUSE-MADE QUINOA SUNFLOWER SEED BLACK BEAN PATTY, CARAMELIZED ONION, HUMMUS, TOMATO JAM, BOURSIN CHEESE, CRISPY KALE CHIP

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KIMBALL JCT./CANYONS VILLAGE

Drafts Burger Bar is an award-winning gastropub featuring hand-crafted burgers, gourmet wings, delicious sides and show-stopping milkshakes topped with Ho Hos, Butterfinger® or Pop-Tarts®. Order from one of the seven types of wings — from the low-heat honey chipotle to the spiciest Queen of Versailles hot sauce, a personal creation from the queen herself, Jackie Siegel. DBB has over 50 beers from around the world, an eclectic wine list and a fully stocked liquor bar served by expert mixologists. Drafts is both elegant and comfortable, with 10 flat-screen HDTVs and an amazing wraparound deck with a lively mountainside atmosphere. From the sizzling menu to the amazing service, DBB is the place to be and be seen.

EDGE S TEAKHOUSE Urban-steakhouse feel with top-quality meats and ingredients Open daily for dinner | 3000 Canyons Resort Dr.

KIMBALL JCT./CANYONS VILLAGE

435.655.2260 | EdgeParkCity.com Edge Steakhouse delivers cutting-edge culinary experience that takes the traditional steakhouse to a new level. Proudly the winner of Best of State® Statue for best restaurant in Utah, the AAA Four-Diamond award and the Forbes Recommended list, Edge offers an outstanding selection of entrées featuring prime, wagyu and Japanese A5 cuts and the freshest seafood, along with a large variety of creative appetizers and desserts. À la carte steaks can be accompanied by starters like Silk Road Spicy Shrimp or sides like the black and white truffle mac and cheese. Make sure to sample inventive entrées, like the lobster and black truffle risotto or seafood tower. In addition to a full bar and exquisite beers, you will find their Wine Spectator Award of Excellence wine list. This is where Las Vegas meets the mountains and gourmet fine dining meets a steakhouse. Edge truly delivers a five-star experience.

MENU SAMPLING SNAKE RIVER FARMS: 10-OUNCE GOLD LABEL EYE OF RIB-EYE OR 8-OUNCE GOLD LABEL RIB-EYE CAP NIMAN RANCH: 14-OUNCE DRY-AGED KANSAS CITY STRIP OR 18-OUNCE DRY-AGED COWBOY RIB-EYE WAGYU TARTARE: HAND-CUT SNAKE RIVER FARMS WAGYU, QUAIL EGG, LEMON FOAM, CAVIAR, CROSTINI SPICY SHRIMP: LIGHTLY FRIED, SPICY EMULSION, SWEET CHILE REDUCTION BLACK-AND-WHITE TRUFFLE MAC AND CHEESE: BLACK TRUFFLE, UTAH IRISH CHEDDAR, PARMESAN, GRUYÈRE, DITALINI PASTA, DEMI-GLACE CHOCOLATE SOUFFLÉ: VANILLA BEAN ICE CREAM

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HEAR TH AND HILL Family-friendly gathering spot with an eclectic menu of diverse flavors Open daily; lunch, dinner, full bar; Sunday brunch | 1153 Center Dr.

435.200.8840 | www.hearth-hill.com | @hearth_and_hill

MENU SAMPLING REFUEL SALAD: ALMOND, APPLE, BEET, CRANBERRY, BROWN RICE, YAM, KALE, SPINACH, POMEGRANATE VINAIGRETTE BEER-BATTERED CAULIFLOWER: CAROLINA GOLD SAUCE, CHIVES, CHIVE OIL CARNE ASADA: DESERT MOUNTAIN BAVETTE STEAK, RICE, PINTO BEAN, ESQUITES, CABBAGE, GUACAMOLE, PICO, QUESO FRESCO, TORTILLA AHI POKE BOWL: EDAMAME, AVOCADO, DAIKON, SPICY WATERMELON, SEAWEED, CUCUMBER, SUSHI RICE, SPICY MAYO GRILLED CHICKEN SANDWICH: SPINACH, TOMATO, AVOCADO, BACON ONION JAM, HOT PEPPER AIOLI, CIABATTA ROASTED APPLE STICKY TOFFEE PUDDING: NORMAL ICE CREAM, PECANS, APPLE GINGER DATE CAKE, GINGER RUM TOFFEE SAUCE

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KIMBALL JCT./CANYONS VILLAGE

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

POWDER AT WALDORF ASTORIA PARK CITY Elevated comfort food inspired by mountain regions around the world Open daily 7 a.m.–11 p.m. for breakfast, lunch and dinner | 2100 Frostwood Dr.

KIMBALL JCT./CANYONS VILLAGE

435.647.5566 | waldorfastoriaparkcity.com At Powder restaurant, located at the heart of Canyons Village base of Park City Resort, technique and imaginations are balanced with comfort-style, contemporary cuisine. Executive Chef Hermann Schaefer is motivated by the heartiness of Austrian and Utah mountains to create a remarkable dining experience. As the Sustainability Champion for Waldorf Astoria Park City, the chef and his team operate Powder restaurant at 90% plastic free while sourcing ingredients and produce from local farmers. Treat yourself to mouthwatering menus highlighting the finest ingredients. Open for breakfast, lunch, après, dinner and late-night, Powder is the ideal location for a quick bite post-biking, family dining or a romantic dinner, with complimentary valet parking.

MENU SAMPLING FOREST WILD AND EXOTIC MUSHROOM CAPPUCCINO: TRUFFLE ESSENCE, CREAM, MICRO BASIL ROASTED BEET AND BELGIAN ENDIVE: GOAT CHEESE, CANDIED PECANS, ELDERFLOWER VINAIGRETTE WAGYU BAVETTE TATAKI: FRENCH RADISH, PONZU, MICROGREENS, CITRUS SMOKED VENISON CARPACCIO: QUAIL EGG, PICKLED BLACKBERRIES, FOIE GRAS MOUSSE WILD FILET OF KING SALMON: ROASTED CARROTS, QUINOA, SMOKED YOGURT, GINGER CONSOMMÉ SEARED DIVER SCALLOPS AND SLOW-ROASTED PORK BELLY: COMPRESSED FALL APPLES, GRITS, PICKLED FRESNOS, BLOOD ORANGE GASTRIQUE

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THAI SO GOOD Thai specialties Lunch Monday–Friday and dinner nightly | 1764 Uinta Way (unit D-1)

435.565.6989 | thaisogoodatkimball.com

MENU SAMPLING GARLIC NOODLE WITH TIGER PRAWNS: STIR-FRIED EGG NOODLES WITH GARLIC AND BASIL, SERVED WITH GRILLED TIGER PRAWNS, BROCCOLI AND CHILE SAUCE TOPPED WITH DEEP-FRIED ONIONS CRYING TIGER: GRILLED RIB-EYE WITH A SPICY ROASTED RICE AND TAMARIND SAUCE, SERVED WITH GRILLED ASPARAGUS, BELL PEPPER AND BROCCOLI BAMEE MOO: EGG NOODLES, STEAMED THAI DUMPLINGS, SERVED WITH BBQ PORK, BOK CHOY AND BEAN SPROUTS, TOPPED WITH DEEPFRIED GARLIC AND HOUSE SAUCE

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KIMBALL JCT./CANYONS VILLAGE

The Thai chefs at this Kimball neighborhood spot always hit the mark with their authentic and creative selections. The large menu offers something for everyone. From a traditional pad thai, tom yum soup or larb salad to more unusual choices, like fried fish cakes or an avocado curry, it can be hard to narrow down what to order. But everyone knows Thai food makes for great leftovers, so try it all! Whether you choose to dine in (or outside on the patio) or grab takeout, Thai So Good is the right choice when you are craving a fresh Asian meal. Save room for a Thai favorite dessert, like sweet sticky rice with mango. The $12 lunch special, which comes with two entrées, a salad, jasmine white or brown rice and a Thai egg roll, is one of the best deals in town. Don’t miss out on trying one of the chef’s specialties like Massaman So Good — beef short ribs with potatoes, broccoli, carrots and onions and topped with peanuts.

VESSEL KITCHEN Food-forward eatery combining eclectic, seasonal flavors Open for lunch and dinner daily at 11 a.m. | 1784 Uinta Way, Ste. E1

KIMBALL JCT./CANYONS VILLAGE

435.200.8864 | vesselkitchen.com Vessel Kitchen crafts well-rounded, seasonal menus that utilize fresh, neverfrozen ingredients sourced from growers they know and trust. This means they use every possible opportunity to support local farmers and producers. The team behind Vessel Kitchen strongly believes that your body is a vessel, and their mission is to fuel it with wholesome, healthy ingredients to support your active lifestyle. In addition, the restaurant’s atmosphere is as carefully curated as their menus, with a design that emphasizes subtlety and allows their food to do the talking. Try the new create-your-own-vessel program — start with your choice of protein, one base, one seasonal market side, one of the scratch-made sauces and finish it with house-made garnishes. Online ordering is available for a convenient, easy option for takeout.

MENU SAMPLING CASHEW CAESAR BROCCOLI: GREEN RUSSIAN KALE, PURPLE KALE FLOWER, CASHEW-CAESAR DRESSING ROASTED BRUSSELS SPROUTS: CARROT CHERMOULA, MAPLE, LEMON, ALMOND, URFA BIBER CHICKEN + GRAINS: SHREDDED CHICKEN, COCONUT RICE, QUINOA, HOUSE SPICY GREEN SAUCE, FRESNO AIOLI, FIRE-ROASTED PEPPERS HASH HASH: BRAISED BEEF, SWEET POTATO HASH, HORSERADISH FETA CREMA, PICKLED ONION, MUSTARD SEED, PARSLEY, CHIVES POKE TUNA: YELLOWFIN TUNA POKE IN PONZU MARINADE, SPICY SESAME COUSCOUS, SMASHED AVOCADO, THAI CARROTS THE MED: FALAFEL, HUMMUS, CASHEW CAESAR BROCCOLI, SPICY SESAME COUSCOUS, PITA STRIPS, ISRAELI SLAW, SPICED TAHINI

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AFTERWORD Globally inspired with a Southern accent Tues.–Sat. 5–9 p.m., Sun. 11 a.m.–2:30 p.m. | 98 S. Main St., Heber City

435.615.7700 | afterwordrestaurant.com

MENU SAMPLING DEVILED FARM EGGS: CRÈME FRAICHE, CRISPY COUNTRY HAM BUTTERMILK BISCUITS: HONEY BUTTER, SEA SALT FIRE-ROASTED LAMB T-BONE BITES: LOCAL HERB CHIMICHURRI, PICKLED CHILES TUPELO’S FAMOUS FRIED CHICKEN: PIMENTO MAC N’ CHEESE, COLLARD GREENS, PICKLES ROASTED IDAHO TROUT: HOMINY GRITS, SAUTÉED KALE, SPRING PEAS, BUTTER BEANS, RADISH SALAD, HOUSE HOT SAUCE MUSHROOMS & QUINOA: RED QUINOA, KALE, CHARRED RAMPS, ROASTED MUSHROOMS, RAMP VINAIGRETTE

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HEBER VALLEY & SURROUNDING AREA

Afterword by tupelo Park City is the newest concept by chef Matthew Harris (RIME Raw Bar, RIME Seafood & Steak, The St. Regis Bar, and Brasserie 7452 at The St. Regis Deer Valley). Featuring a beautiful outdoor patio and a full outside bar, Afterword is located in a historic home on Main Street in downtown Heber City and features the ingredients of American producers in globally inspired dishes. Each dish pairs full-bodied, flavorful ingredients in unexpected ways and is a testament to prized local fare and the small-batch producers who grow, distill, or raise it. Chef Harris reaches far and wide to compile carefully cultivated and startlingly luscious foods on your plate. Afterword celebrates what he loves most about food: its ability to tell a perpetual story. Afterword is a 21+ restaurant.

THE BLUE BOAR INN European-inspired dining experience in an old-style European chateau Breakfast, lunch and dinner daily; brunch on Sunday | 1235 Warm Springs Rd., Midway

HEBER VALLEY & SURROUNDING AREA

435.654.1400 | theblueboarinn.com Nestled in the foothills of Midway, The Blue Boar Inn & Restaurant reside in an old-style European chateau. Like a romantic European getaway, the dining experience features a fine, candlelit ambience in a Heber Valley setting. Chef Eric May incorporates fundamental American and European ingredients and cooking methods into modern-day favorites. Utilizing fresh, organic ingredients and herbs from the inn’s garden, these signature dishes change with the seasons. The AAA FourDiamond restaurant has received Wine Spectator’s Award of Excellence and multiple Best of State medals. In addition to its daily breakfast, lunch and dinner offerings, the restaurant serves a five-course brunch on Sundays and a Wednesday-night prix fixe menu, which changes weekly. Escape to this secret European hideaway to dine on the outdoor patio or in the formal dining room.

MENU SAMPLING SALMON CAKE SALAD: TOMATOES, ORANGE SEGMENTS, HONEY DIJON VINAIGRETTE, FRISÉE AND ARUGULA SALAD PEARL COUSCOUS: CUCUMBER, TOMATO, SPINACH, BASIL AND RED WINE VINAIGRETTE CHICKEN SCALOPPINI: SAUTÉED SPÄTZLE, ASPARAGUS AND LEMON CAPER SAUCE DUCK BREAST: PUMPKIN SPÄTZLE, BRAISED RED CABBAGE AND LIGHT HERB DEMI-GLACE ROASTED COD: ANDOUILLE SAUSAGE, CLAMS, ROASTED FENNEL AND SAFFRON BROTH

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DAIRY KEEN Vintage burger and shake shop with a circulating miniature train Open Monday–Saturday 10 a.m.–10 p.m. | 199 S. Main St., Heber City 435.654.5336 | dairykeen.com

MENU SAMPLING TRAIN BURGER: QUARTER-POUND HAMBURGER, HAM, MELTED SWISS AND AMERICAN CHEESE, SPECIAL SAUCE, TOMATO, LETTUCE AND PICKLES CHICKEN SUPREME SANDWICH: BREADED CHICKEN BREAST FILLET, HAM, SWISS CHEESE, MUSTARD SAUCE AND LETTUCE FISH AND FRIES DINNER: THREE PIECES OF TAVERN-BATTERED COD, FRENCH FRIES, SPECIAL TARTAR SAUCE, COLESLAW, ROLL AND BUTTER STRAWBERRY CHICKEN SALAD: GRILLED CHICKEN, STRAWBERRIES, FETA CHEESE, CANDIED WALNUTS, HOUSE-MADE STRAWBERRY VINAIGRETTE GUACAMOLE BACON SWISS: QUARTER-POUND HAMBURGER, CRISP BACON, SWISS CHEESE, RANCH DRESSING, LETTUCE, TOMATO, GUACAMOLE BEST OF STATE SHAKES: OREO, FRESH STRAWBERRY, ROCKY ROAD AND MORE CLASSIC FLAVORS

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HEBER VALLEY & SURROUNDING AREA

Since 1946, the Mawhinney family has been serving up traditional burgers and shakes to the Heber City neighborhood. In the building of what was once a Dairy Queen is Dairy Keen — Home of the Train. As generations of the Mawhinney family continue to serve a variety of burgers, sandwiches, salads and ice cream items, a miniature train circulating overhead celebrates the history of Heber Valley. Burgers and sandwiches stack the menu with options, including fried or grilled chicken, fish, turkey, ham and more. An ample side selection includes french fries, onion rings or tater tot stix. The menu also has many gluten-free offerings. Throughout the years, Dairy Keen has received many Best of State awards for these items, most notably Best of State shakes or frozen desserts for 17 consecutive years.

GOOCHY GOO BBQ Outstanding down-home barbecue Tuesday–Saturday lunch and early dinner | 51 W. Main St.

HEBER VALLEY & SURROUNDING AREA

435.671.1569 | goochygoobbq.com Steve and Heatherly Stanley’s Midway barbecue joint is connected to the West Main Chevron station and continues to serve up homemade, authentic Western barbecue in a relaxed environment. The name of the place comes from a nickname of Steve’s. His grandkids call him “Goochy Goo,” which rhymes with barbecue, so combined with his love of down-home food, the place was born. We love the prime rib date night on Friday evenings as well as the house specialty burgers, featuring Goochy’s blended gourmet signature patties. Also, be on the lookout for the Goochy Goo food truck at Heber and other local seasonal markets near you, as well as the newly opened drive-thru, one of its kind in Midway. Offering dine-in, takeout and catering for both large and small events, this is a treasured local establishment and a can’t-miss stop for devoted barbecue fans.

MENU SAMPLING HOT MESS: LARGE BAKED POTATO, BUTTER, CHEESE, BACON, GREEN ONIONS, SOUTHWESTERN RANCH, CHOICE OF HOUSE BRISKET, ANDOUILLE SAUSAGE, PULLED PORK OR CHICKEN GARDEN BOWL: MIXED GREENS, TOMATOES, CARROTS, CHEESE, BACON, CRAISINS, CROUTONS, RED ONIONS, HOUSE DRESSING, CHOICE OF MEAT GOOCHY SUNDAE: HOMEMADE MAC ‘N’ CHEESE, BACON, CHEESE, GREEN ONIONS, BBQ RANCH, CHOICE OF MEAT SIGNATURE SANDWICH: TOASTED BUN, RASPBERRY PEPPER JELLY, RED ONIONS, PICKLES, CHOICE OF MEAT ST. LOUIS RIBS: GOOCHY’S FAMOUS RIBS, COOKED LOW AND SLOW

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HIGH WEST DISTILLERY IN WANSHIP Innovative Western cuisine with professional pairings and outstanding views Wed.–Sat. lunch, Sun. brunch, Thurs. and special occasions for dinner | 27649 Old Lincoln Hwy.

435.649.8300 | highwest.com

MENU SAMPLING PORK CARNITAS TACOS: MICHOACÁN FRIED PORK, CABBAGE, CUMIN CREMA AND PICO DE GALLO TROUT NIÇOISE: SEARED IDAHO TROUT, FINGERLING POTATOES, HEIRLOOM TOMATOES, NIÇOISE OLIVES, RADISH AND HARICOTS VERTS WITH A BURNT HONEY AND DIJON VINAIGRETTE SMOKED NIMAN RANCH BRISKET HASH AND FRIED BROWN EGGS WITH HUGO COFFEE BBQ SAUCE HALF ROTISSERIE CHICKEN WITH ROASTED FINGERLINGS AND MAITAKE MUSHROOMS BOURBON MAPLE BERRY BOWL WITH CITRUS POUND CAKE AND WHIPPED CRÈME FRAICHE

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HEBER VALLEY & SURROUNDING AREA

Located on the beautiful Blue-Sky Ranch, this family-friendly venue welcomes you to enjoy mountain-crafted cuisine and sensory whiskey tours and tastings. Home to High West’s Main Distillery operations, you might catch a glimpse of the massive copper still, which, along with the unique filtered limestone water of the ranch, provides High West’s distillers the template on which the brand has built its cachet. Don’t miss the High West Distiller’s Reserve Dinner: an intimate chef’s-choice experience, hosted by High West’s blending artisans, featuring whiskey pairings from High West’s Reserve collection. These dinners are hosted bi-monthly but sell out quickly, so make sure to reserve a spot. Back by popular demand is the Thursday night supper club and their delectable Sunday brunch.

MOUNTAIN WELLNESS BAR Changing the way contemporary families eat with meal prep and healthy cafe

Wed.–Sat. 9:30 a.m.–5:30 p.m. | 32 S Main St. Ste 5, Heber City

HEBER VALLEY & SURROUNDING AREA

mountainmeals435.com At this downtown Heber café, you can treat yourself to fresh, cold-pressed juices, smoothies and a variety of grab-and-go meals. Find house-made salads, granola and treats like paleo cookies and banana bread. All the meal options are healthy and prepared from scratch, using only the best ingredients possible, like all-natural meat and fish with no growth hormones or antibiotics. You won’t find anything made with refined sugars or processed foods. All the gluten-free baked goods are made in-house daily. The mission of Mountain Wellness Bar is to create a space for healthy and wellness-oriented people to come and know they’re getting some of the best-quality juices and meals possible. Don’t miss the pre-made meal options that are designed to offer choices for everybody in the family and never get dull or boring.

MENU SAMPLING KOREAN BEEF BOWL: ORGANIC GROUND BEEF SIMMERED IN COCONUT AMINO GINGER GARLIC SAUCE, BOK CHOY, SHREDDED CARROTS, PEPPERS, GREEN ONIONS, RADISHES, CAULIFLOWER RICE OR BROWN RICE LEMON CHICKEN PICCATA: PAN-ROASTED CHICKEN, GARLIC LEMON CAPER SAUCE, ZUCCHINI NOODLES OR GLUTEN-FREE NOODLES, AND SAUTÉED BROCCOLINI AÇAÍ BOWL: HOUSE-MADE GLUTEN-FREE GRANOLA, ORGANIC AÇAÍ, ORGANIC MIXED BERRY FRUIT, BANANA AND COCONUT MILK TOPPED WITH GRANOLA, FRESH FRUIT, PEANUT BUTTER, COCONUT FLAKES, BEE POLLEN, DRIZZLE OF HONEY

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

Lunch and dinner daily, dine in or takeout | 220 N. Main St., Heber City

435.654.0251 | spincafe.net

MENU SAMPLING MEDITERRANEAN VEGGIE BURGER: WHOLE-GRAIN VEGGIE PATTY, GRILLED ZUCCHINI, SWISS, TOMATO JAM, ROMAINE, WHOLE-WHEAT BUN OVER-THE-TOP BAR-B-Q BEEF SANDWICH: HOUSE-SMOKED BEEF BRISKET, SPIN BAR-B-Q SAUCE, FRIED ONION RING, MONTEREY JACK CHEESE BACON SPINACH SALAD: ORGANIC SPINACH, WARM BACON ONION DRESSING, TOMATOES, SUN-DRIED CHERRIES, FREE-RANGE EGG, ALMONDS CEDAR CITRUS SALMON: CEDAR PLANK-GRILLED SALMON, ORANGE LIME SAUCE, ROSEMARY POTATOES, TURMERIC-ROASTED CARROTS SESAME CHICKEN STIR-FRY: CHICKEN, BROCCOLI, RED BELL PEPPERS, CARROTS AND ONIONS WITH SESAME, STAR ANISE, TAMARI AND GINGER MEMPHIS BBQ SPAGHETTI: SMOKED PORK AND BEEF IN SOULFUL BARBECUE TOMATO SAUCE, OVER SPAGHETTI, WITH CHEDDAR STRAWS

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HEBER VALLEY & SURROUNDING AREA

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

Great Japanese Sushi Rolls 18-Plus Years of Sushi Experience Food that you have come to expect over the years with fresh fish, quality ingredients, mixed with home cooking and reasonable prices.

The customer’s dining experience should encompass a warm, inviting and relaxed atmosphere, friendly service and friendly chefs.

Open daily 5:30-9:30 p.m. | 838 Park Ave. | Park City | 435.649.5522 flyingsumosushi.com

We Dine ... We Take Scenic Rides Fresh Cuisine for Everyone

Popular spot right next to the Town Lift on Main Street • Breakfast served all day Touch of Brazilian cuisine on each dish • Scenic chairlift rides right to the front door Great wedding venue with spectacular views • Large outdoor deck

Open daily at 8 a.m. | 825 Main St. | Park City

435.658.5451 | thebridgecafeandgrill.com

Obtain the Property Report required by Federal law and read it before signing anything. No Federal agency has judged the merits or value, if any, of this property. All recreational facilities are privately owned and operated as a

club with mandatory membership fees. This does not constitute an offer to sell or a solicitation of an offer to buy in Ohio or in any other jurisdiction in which registration or any other legal requirements have not been fulfilled. © 2021 Red Ledges Land Development, Inc. ©2021 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of Columbia Insurance Company, a Berkshire Hathaway affiliate. Equal Housing Opportunity.

Live on the edge. Dine at the Edge. BEST OF STATE 2013-2021

@EdgeSteakhouse

@WestgateResorts

EdgeParkCity.com

3000 Canyons Resort Drive | Park City, Utah 84098 RESERVATIONS CAN BE MADE ONLINE ON OR AT 435-655-2260

Dishing Park City | Issue 13

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WILL TRAVEL FOR FOOD

FIVE WAYS: BLOODY MARYS

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