Dishing Park City | Issue 12

dish ng WINTER/SPRING

PIZZA

5 WAYS

ISSUE NO. 12

FROM DISHES + RECIPES AROUND TOWN

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

PARK CITY

The C French atobin’s stuffed wast is Nutella!ith

®

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. Š 2020 Promontory Development, LLC. Each individual office is Independently Owned and Operated.

The Official Wine of Après

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

WINERY

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BOTTLE SHOP

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LOUNGE

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THE FLAVORS OF FRANCE,

THE CHARM OF MAIN STREET

Take a break from today’s challenges and treat yourself to Courchevel. Housed in a historic building on Main Street, this new bistro serves French-European cuisine crafted with inventive flair and the freshest seasonal ingredients from local purveyors. Diners are raving, and so is CNN Travel, which named us one of the “world’s best new restaurants for 2020.” Serving dinner nightly. CourchevelBistro.com

(435) 572-4398 | 201 HEBER AVE. | PARK CITY, UTAH 84060

Perfect, Legendary Dining Enjoy Stein Collection’s exemplary on-mountain dining in the heart of Deer Valley. With menus crafted by awardwinning chefs, the cuisine ranges from traditional American specialties to fresh, eclectic, and tasteful sensations.* GLITRETIND

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(435) 940-2200

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For those who seek the best, there’s only Stein. *Cena Ristorante and The 7-8-8-0 Club open 11/25/20 for the winter season. Closing dates may vary.

dish ng

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NO.1 2 W I N T E R / S P R I N G

Q: THE LAST SIX MONTHS HAVE SEEN A RISE IN RESTAURANT TAKEOUT. ANY FAVORITE SPOTS TO GET TO-GO IN PARK CITY? PUBLISHER AND EDITOR-AT–LARGE editor@dishingmagazine.com Allison Arthur

I always crave comfort food! The chef behind Heber Valley Pizza was executive chef at the St. Regis for years, so it’s top-notch!

MARKET DIRECTOR Kendall Kelley

CHEESE MADE WITH ALTITUDE.

Getting Yuki Yama Sushi and a bottle of Old Town Cellars Rosé has been a great go-to since the rise of takeout. Ganesh Indian Cuisine is also a perfect option that is easy to share with family and friends.

ART DIRECTOR Kristen Hartnett CONTRIBUTORS Dan Campbell Deb DeKoff

Bring Utah Terroir To Your Table

11Hauz has made it easy to order authentic Jamaican food! With a QR code menu, scan your receipt to pay with a credit card — it is safe and touchless.

UTAH CHEESE AWARDS

Scott Hallenberg Locke Hughes Blake Peterson Jené Shaw

SILVER

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BEST SOFT CHEESE

BEST SOFT CHEESE

HIDDEN TREASURE, BRIE STYLE CHEESE WITH TRUFFLES

TREASURE BRIE STYLE

BRONZE

BEST GOAT/ SHEEP CHEESE

SILVER QUEEN GOAT CHEESE WITH ASH

I regularly get Hearth and Hill (they’ve done an awesome job with takeout offerings since early COVID-19), and for weeknights I go to Vessel Kitchen, Sammy’s Bistro Express or Nosh.

Sam Simma Ryan Stolp Susie Theis Brian Upesleja

ON THE COVER: PARKCIT YCREAMERY.COM

The Cabin’s Nutella-stuffed French toast Photo by @dancampbellphoto

LUXURY WITH WILD ABANDON This season, indulge in the ultimate staycation at The Lodge at Blue Sky, located on a secluded 3,500-acre ranch. Savor elevated farm-to-table fare at Yuta, The Lodge’s signature restaurant led by James Beard Award-winning Executive Chef Galen Zamarra; realign body, mind and spirit with a chakra-balancing treatment at Edge Spa; or book a luxury suite overlooking dramatic Alexander Canyon.

aubergeresorts.com/bluesky | 1.866.296.8998 | bsk.reservations@aubergeresorts.com

What We Crave

you’ve spent an extended

PHOTO BY ALLISON ARTHUR

IF amount of time in the

Editor’s Note: Please be patient and respect proprietors’ rules to keep you safe this season! It is always prudent to make reservations ahead of time, and to call ahead if you are unsure if the hotel outlets are open to non-guests.

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Mountain West like I have, it is hard not to look forward to the changes that fall brings as we head into the magic of winter. That change of seasons is what I think every mountain town dweller really loves, as it provides just the right mix up on life that is needed to keep it all exciting. Here are some of my top dining tips for this winter.

Being centrally located, Versante Hearth + Bar is the perfect place to bring friends together from different sides of town. You can’t beat sharing the crispy Brussels sprouts and a slice of pizza or two.

Usually my fellow ladies and I plan a day at Deer Valley that certainly involves skiing, but in reality is intended for using the skis to get us to the next cocktail and dining location.

Having the brunch at Stein Eriksen Lodge is a great way to start off the tour, and sipping a beverage while sitting fireside on the patio at the the St. Regis finishes off the day nicely. Après all day.

I have a sweet tooth, and luckily Hearth and Hill has an in-house pastry chef who

is always wowing me with delicious options to satisfy my cravings. The desserts are always rotating, but I’ll forever have dreams about their honey pie.

Because I’m originally from New Mexico, it is always my desire to find anything with traditional Hatch green chiles, and luckily Purple Sage hits the spot with their delicious green chile queso and pork stew.

It is impossible to not frequent Boneyard Saloon & Wine Dive, a favorite and convenient locals’ spot. I always look forward to their amazing house-made veggie burger. You can’t beat it.

The idea that you can’t find good local beer in Utah is a thing of the past. There are plenty of craft breweries producing fantastic beer, but my go-to that I crave is close to home at Red Rock Brewing, where all I need is their amazing bruschetta with a glass of Bobcat Nutbrown Ale to wash it down.

–Kendall, Market Director

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Y O U R H I G H C O U N T R Y H AV E N In a pristine swath of Utah high country is a private haven for connecting to nature, to each other, and to the things that matter most. Find a comforting home away with exclusive access to boundless acres of discovery, award-winning architecture, and world-renowned cuisine at Talisker Club, the only four-club/one-membership community in Park City.

NEW PROPERTY & HOME RELEASES Custom Homesites from $275K to $2.9M | New Homes & Residences from $650K 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. ©2020 The names and logos are licensed and registered trademarks of Storied Deer Valley, LLC. ©2020 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

F E AT U R E S 46 ELEVATED DINING

Celebrate a milestone occasion or treat yourself “just because” at one of these extraordinary spots.

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64 OPPOSITES ATTRACT These combinations may sound strange, but they work.

70 MAKE MORNINGS MAGNIFICENT

Find the perfect dish to match whatever plans you have in store.

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TOC D E PA R T M E N T S 15 ASK FOR IT

33 FIVE WAYS: PIZZA

21 A LESSON IN: OAT YOGURT

39 IN THE KITCHEN WITH:

Deer Valley Grocery~Café’s Kristine Thorslund makes a tangy, creamy twist on a favorite dairy staple.

27 KITCHEN VIEWS

A local couple transforms a historic house in Old Town into a contemporary, cozy home for their family.

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Galen Zamarra of Yuta at The Lodge at Blue Sky

44 THE APRÈS SCENE 52 FROM A TO Z

Get to know your charcuterie board.

58 OUTSIDE THE KITCHEN with Yuki Yama, Freshie’s and Old Town Cellars

76 MESSED MANNERS Man oh Man

78 WILL TRAVEL FOR FOOD Paws Up

86 RESTAURANT LISTINGS

WH E R E THE F OOD I S AS GOOD AS T HE VIEW! SWENS RESTAURANT | THE GULCH PUB reservations@snowpine.com 10420 Little Cottonwood Rd, Alta, UT 84092 | 801-742-2000 | www.snowpine.com

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Ask For It!

Readers’ favorite recipes from Park City restaurants

EDITOR’S REQUEST: We are always impressed with the expansive salsa selection at El Chubasco. New owners Allan Galeano and Steve Warner, who have gone back to making everything inhouse, were willing to share one of their most popular salsa recipes!

PHOTOS BY ALLISON ARTHUR

El Chubasco’s Cilantro Crema 16 ounces sour cream 1/2 gallon mayonnaise 5 bundles cilantro leaves and stems 2 cups 2% milk 5 cloves garlic 5 serrano peppers or poblano peppers, depending on your desired level of spice (optional)

> Blend all ingredients in a blender until smooth.

KITCHEN STAFF SAYS THIS RECIPE CAN TURN OUT A LITTLE DIFFERENTLY EVERY BATCH, SO EXPERIMENT AND FIND YOUR OWN VERSION.

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Ask For It!

One sip of this drink and I was in love. I would love to have the recipe for an upcoming dinner party.

— SCOTT THOMAS, JACKSON, WY

Butcher’s Chop House & Bar’s Main Street Vibe 1 1/2 ounces Tito’s vodka 2 ounces sauvignon blanc 3/4 ounce lemon juice 1 ounce green apple syrup Splash club soda Dried green apple slice and sprig fresh mint, for garnish

> Add vodka, sauvignon blanc, lemon juice and green apple syrup to a large wine glass with ice and stir. Top with a splash of club soda, and garnish with dried apple and mint.

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I enjoyed the shishito peppers at High West Saloon during a vacation last winter. I hope to make it back to Park City soon, but in the meantime would love the recipe.

— BRIAN JONES, CHARLOTTE, NC

High West Saloon’s Shishito Peppers For the peppers: Canola oil 8 ounces fresh shishito peppers Salt 1 tablespoon shichimi togarashi 1 tablespoon furikake seasoning Bourbon shoyu caramel sauce, for serving > Heat a large skillet over medium-high heat until hot, then drizzle in enough canola oil to coat bottom of pan. Heat oil until it shimmers and just begins to smoke.

Drop in shishito peppers — they should sizzle slightly. Season with salt and cook peppers for 2-3 minutes, shaking pan occasionally so all peppers get seared.

Turn down heat to low and sprinkle peppers with shichimi togarashi while keeping pan moving. Remove peppers from heat and transfer to a serving plate.

Garnish with furikake seasoning and serve with bourbon shoyu caramel sauce.

For the bourbon shoyu caramel sauce: 1/2 cup water

1 cup sugar 1/2 cup tamari 1 cup bourbon 1/2 cup dark corn syrup > In a heavy-bottomed saucepan, combine water and sugar and bring to a boil over medium-high heat. Continue to boil until mixture is reduced by half. Stir in the tamari and bourbon and reduce mixture by half again. Reduce heat to low and stir in corn syrup. Allow to cool to room temperature before serving.

AFTER ADDING THE CANOLA OIL, YOU’LL KNOW THE PAN IS READY WHEN THE PAN JUST BEGINS TO SMOKE.

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Ask For It!

When I tried this soup at Boneyard, I was hooked.

What in the world makes it so special?

— ALICIA STAMPE, PARK CITY

Boneyard’s Simple Asparagus Soup 1 pound asparagus, chopped 1 medium yellow onion, diced 2 tablespoons olive oil 2 tablespoons butter 1/2 cup low-sodium chicken broth 3/4 cup heavy cream Salt and pepper to taste

> In a medium sauté pan over high heat, sauté the asparagus and onion in olive oil until softened.

Reduce heat to medium and stir in butter. Once butter has melted, add chicken broth and bring to a low boil. Turn the heat off and mix in the heavy cream, then use a hand blender or food processor to puree all ingredients. Add salt and pepper to taste.

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Hearth and Hill always has satisfying seasonal salads. They used to do a beet one I loved. What recipe are they using this winter?

— CARL SHEPPARD, PROVO, UT

Hearth and Hill’s Beet Salad For the lemon crème fraiche: 1 whole preserved lemon, pith removed and salt-rinsed, finely diced 1 cup crème fraiche > In a Vitamix or blender, combine lemon and crème fraiche and blend until smooth.

For the salad: 2 pounds red beets 1 cup herb mixture (equal parts fresh parsley, mint and cilantro, chopped) 2 cloves garlic, chopped 1 teaspoon lemon zest

1/2 to 3/4 cup olive oil 3 cups quinoa, cooked Salt, pepper and lemon zest to season 1/2 cup pickled onion, plus 2 tablespoons pickling juice 2 cups arugula 1/2 cup pistachios, crushed > Heat oven to 400 F. On a sheet pan, dry roast beets until tender when poked with a skewer and the skewer easily pulls out. Allow beets to cool, then peel and dice into bite-sized pieces. Place beets in a large bowl, then add herbs, garlic

and lemon zest. Cover with just enough olive oil to make a tight, homogeneous mixture, and mix well.

Add the quinoa to the beet mixture, season with salt, pepper and lemon zest to taste, and toss well. To serve, place approximately 1/4 cup lemon crème fraiche on each plate and spread to a nice, even layer. Add some pickled onion and pickling juice to the beets and mix. Place approximately 1 cup of the beet mixture on each plate, half covering the crème fraiche but not totally burying it. Top with arugula and pistachios.

IF YOU DON’T HAVE A PRESERVED LEMON ON HAND, THE JUICE AND ZEST OF ONE LEMON MIXED WITH A BIT OF SALT WILL WORK GREAT AS WELL.

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ORGANIC WORLD-CLASS TEQUILA

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A LESSON IN

BY ALLISON ARTHUR PHOTOS BY SCOTT HALLENBERG

Oat Yogurt DEER VALLEY GROCERY~CAFÉ’S KRISTINE THORSLUND MAKES A TANGY, CREAMY TWIST ON A FAVORITE DAIRY STAPLE.

WHY MAKE IT Oftentimes, packaged yogurt found in stores has extra thickener. This recipe is plant-based and can be made fully vegan.

Oat yogurt is sweeter than typical yogurt and has texture to it. It is also a bit more filling because it contains more fiber.

H

HAVING WORKED WITH DEER VALLEY RESORT FOR ALMOST 20 YEARS, KRISTINE THORSLUND, 36, KNOWS THE THOUGHT AND ATTENTION TO DETAIL THAT IS PRODUCED BY THE RESORT AND EXPECTED BY GUESTS. SO, WHEN SHE WORKED ON A BREAKFAST GIFT TO LEAVE WITH ATTENDEES AT A DINNER THAT THE RESORT PREPARED FOR THE JAMES BEARD HOUSE, SHE WENT ALL OUT. THE EXECUTIVE CHEF AND GENERAL MANAGER OF DEER VALLEY GROCERY~CAFÉ MADE A YOGURT-ANDGRANOLA PARFAIT THAT WOULD LEAVE DINERS TRYING TO DECIDE WHAT WAS BEST — THE ACTUAL DINNER OR BREAKFAST THE NEXT DAY! For the last six years, Thorslund has been perfecting the breakfast, lunch and takeaway dishes the cafe has become famous for. Whether it is their over-the-top avocado toast or a plate of fish tacos, the restaurant is a favorite among locals and visitors all year long. We sat down with Thorslund to find out how to make her ultimate, rich, creamy oat yogurt, which she crafts for special events at the resort.

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Oat yogurt can really be manipulated into a few things because it works in both sweet and savory options. For savory options, think tzatziki, salad dressing bases and as a substitute for mayonnaise or sour cream.

SERVING SUGGESTIONS Thorslund suggests a buildyour-own-topping bar where anything and everything goes.

Ideas: fresh berries, citrus fruits, granola, nuts, dried fruit, edible flowers, chia and/ or flax seeds, maple syrup, honey, agave, fresh thyme, lemon zest.

MIX IT UP

TIPS + TRICKS

Thorslund suggests the following additions or variations depending on taste:

> Make sure all equipment is clean and sanitized before using.

> Omit 1/2 cup oats for 1/2 cup cashews for a richer, creamier flavor. > Add the inside of 1 vanilla bean pod or 1 teaspoon vanilla extract. > Add 1/4 cup brown sugar if you want something a bit sweeter.

> Use an Instant Pot, yogurt maker or warm location (110 F).

Cooking time on all 3 methods is 8 hours. > Make sure to use plain yogurt with live active cultures. > Make sure to look for a vegan starter if you want a fully plantbased yogurt. > If you want a tangier yogurt, let it cook/culture for up to 12 hours.

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THE RECIPES

DEER VALLEY GROCERY~CAFÉ’S OAT YOGURT • • •

1 cup rolled oats 32 ounces oat milk 1/2 cup plain yogurt or .06 grams yogurt culture

Soak rolled oats in oat milk for a minimum of 2 hours, or overnight. When oats have finished soaking, put oats and oat milk in a blender and blend until smooth.

Transfer mixture to a heavy-bottomed pot over medium heat and cook until mixture reaches 180 F, stirring constantly as it thickens. Let mixture cool until it reaches 110 F, then stir in the plain yogurt or yogurt culture. Place the mixture in an Instant Pot (vent can be sealed or left open) or yogurt maker on the yogurt setting for 8 hours.

Store in the refrigerator and enjoy for up to 5 days.

RASPBERRY SYRUP • •

12 ounces fresh raspberries 1/2 cup sugar

Mix raspberries and sugar in a saucepan over medium heat until raspberries are soft and liquid is released from the berries.

Strain over a fine-mesh sieve and cool strained liquid until ready to use.

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Kitchen Views

by Allison Arthur photos by Blake Peterson

of the oldest homes in Old Town, built in 1897, now houses a timeless interior and a simple but functional, kitchen for entertaining. Originally just 800 square feet, this historic home was built by the Mawhinney family, but the property, as well as the lot next door, was snagged by Casey and Corey Crawford in 2002.

The Crawfords spent years — over three, to be exact — working with an experienced team of preservation builders and architects

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A local couple transforms a historic house in Old Town into a contemporary, cozy home for their family.

to create a functional home that operates in modern times but maintains many materials and aspects from its original days. Having grown up close by, Casey, 43, says, “We weren’t trying to do something that didn’t fit. We tried to blend what is new with what is old.” The remodel even ended up winning a historic preservation award.

There are some elements that make a historic remodel challenging and also exciting.

You must keep three of the original walls

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H O M E H I S T O R Y: THE MAWHINNEYS WERE ONE OF THE FIRST WHITE SETTLER FAMILIES IN PARK CITY. THEY ARRIVED IN 1875 IN WHAT WAS THEN PARLEY’S PARK TO HELP INSTALL MACHINERY AT THE MARSAC MILL. OVER TIME, SEVERAL OF THE MEN WORKED AS MACHINISTS AND ENGINEERS FOR DIFFERENT MINES. IN 1919, BROTHERS BILL SR. AND HUGH BOUGHT A HOUSE AT 1220 PARK AVENUE TO SET UP A BUSINESS SERVICING CAR BATTERIES. THEY SOON ADDED TWO GAS PUMPS AND OFFERED MOST CAR SERVICING. LATER, BILL’S SON, BILL JR., WOULD EXPAND THE BUSINESS INTO A SMALL CHEVY AND OLDSMOBILE DEALERSHIP. THE MAWHINNEY WOMEN WORKED IN TOWN AS WELL: CLAIRE, OR CLARA, RAN A BOARDING HOUSE, AND MARGARET WORKED AS A STENOGRAPHER FOR UTAH POWER & LIGHT FOR OVER 25 YEARS BEFORE MOVING TO THE FIRST SECURITY BANK FOR ABOUT 25 MORE. MANY IN THE FAMILY WERE INVOLVED IN SOCIAL AND FRATERNAL ORGANIZATIONS INCLUDING THE B.P.O.E. (ELKS), THE KNIGHTS OF PYTHIAS, THE WOMAN’S ATHENAEUM AND THE WOMEN’S AUXILIARY OF THE FIRE DEPARTMENT. THE MAWHINNEY FAMILY HAD QUITE AN IMPACT IN PARK CITY. BILL SR. LIVED AT 1102 NORFOLK (THE CRAWFORDS’ CURRENT RESIDENCE), WHILE BILL JR. AND MARGARET LIVED IN THE 800 BLOCK OF NORFOLK. — HISTORY PROVIDED BY PARK CITY HISTORY MUSEUM

WHILE YOU can’t add on a new

wood-burning fireplace to a historic remodel, the chimney here was grandfathered in, so the Crawfords get to enjoy it.

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(which, for the Crawfords, is the area now off their kitchen), and you also never know what is hiding behind the drywall. In this case, there was a salvageable brick chimney. The couple used all the brick on the floor in a cozy space off the kitchen where the family of five reads, roasts indoor s’mores by the fire and stretches in the morning.

The team helping the Crawfords, they say, did a great job of blending the home’s historic elements with its new additions. Dark reclaimed woods and clean, bright walls inside make it easy to recognize what is historic and what has been added to the space. Casey calls it “business up front and party in the back.”

Knowing that they entertain a lot, business owner Casey and realtor Corey, 42, wanted an open floor plan with the kitchen having visible access to the main areas where friends and their kids congregate. “It was important for us to be able to feed the three young children at the kitchen bar — I always noticed no matter how big the house, everyone comes to the kitchen, and [I] wanted it to be the main focus of the house,” says Casey.

All the efforts were worth the wait. The family loves the functionality and simplicity of the design. Details like a dining bar, seamless cabinetry and easy-to-access open shelving highlight a Scandinavian influence.

CASEY’S FAVORITE thing about the design is the hand-dipped Moroccan clay tile. “I am a super simple person with everything from food to how I dress, I don’t have a lot of art, I am a minimalist. Things can get outdated very quickly. I like Scandinavian style.”

Her store, Park City Mercantile, is inspired by the same concept.

THERE ARE no handles on the cabinets. Everything is push-to-open or -close.

There is a cabinet with snacks on a level that each of the kids, ages 7, 11 and 13, can reach.

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The Crawfords came up with this cocktail on vacation in Costa Rica, “when you couldn’t decide whether you wanted a vitamin at 10 a.m. or a cocktail, and it ended up being the best you felt all day.”

THE CRAWFORDS’ PARAMOUNT COCKTAIL MAPLE SYRUP AND SALT, FOR GARNISH 1 1/2 LIMES, CUT IN HALF 3 OUNCES HIGH WEST WHISKEY DOUBLE RYE 3/4 OUNCE LAND JUICERY GINGER AND LIME COLD-PRESSED JUICE 1 1/2 OUNCES REALLY GOOD GINGER BEER Roll the rim of a rocks glass in maple syrup, then salt. Add ice to the glass and set aside. In a shaker with ice, add limes, bourbon and juice, and shake. Pour into prepared rocks glass. Top with a splash of ginger beer.

Casey’s sisters make the juice that Casey sells at her Main Street store, Park City Mercantile.

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5 Ways Pizza

photos and story

by Allison Arthur MOSTLY MEATY: MEAT LOVER S ’ PI E Find it: Boneyard Saloon & Wine Dive The spin: All meat, all day. Don’t pick one — on this pie you get it all: spicy sausage, pepperoni, chicken and bacon.

Why we love it: Whether it is enjoyed after a long hike or after a long night, meat lovers will not be disappointed by this overloaded pie.

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C H EESY B UT TRULY DELI CI OU S : QUATTRO FO R MAGGI Find it: CafĂŠ Galleria The spin: This pizza looks like a classic cheese pizza, but the blend of mozzarella, fontina, Asiago and Gorgonzola makes it more decadent than most.

Why we love it: The traditional wood-fired crust is chewy and crisp at the same time, and the toppings are well-balanced. It is rich without being greasy.

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VE G AN AN D V E RY SAT I S FYING: VE G AN WI T H D E LUXE TO P P I NGS Find it: Este Pizzeria The spin: Dairy free? Never fear! The lactoseAND gluten-intolerant can feast on almost any pie at Este. Topping options include not only vegetables and vegan cheese, but also things like meatballs, chick-un and even Alfredo sauce.

Why we love it: No one will feel cheated with such a large selection of choices!

DDI SI SHHI NI NGGPPCC. C. COOMM

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TRUF F L E D AN D T RU E : B L AC K T RUF F LE P IZZ A Find it: RIME The spin: There are no tomatoes in sight since the sauce is made with black truffles.

Why we love it: You have never tried a pizza like this before, but once you do, you will be hooked! It has been a favorite on the menu at the St. Regis for years.

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S PI CY AN D SER RA NO : THE SPE ZI ATO Find it: Versante The spin: Spicy capicola accompanies serrano and Peppadew peppers and is even topped with a chile-infused honey.

Why we love it: The kick of spices is cooled off with mozzarella and a red Parmesan sauce. This pie is a fan favorite and can be made with a cauliflower crust if you prefer.

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M o u n t a i n To w n O l i v e O i l P r e s e n t s

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.

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by Allison Arthur photos by Blake Peterson

Zamarra, now 44, fell in love with cooking when he was not even old enough to drive a car.

Before he was old enough to work, he says, he started taking classes at a local community college in Santa Cruz, California.

He worked on knife skills and learned about herbs until he was 18 and could head to the Culinary Institute of America in New York. Now, he is the executive chef at The Lodge at Blue Sky’s Yuta restaurant.

Zamarra has dedicated his life to studying classic techniques and spent time cultivating his work in restaurants in France. He places an emphasis on ingredient-driven food executed with strong techniques.

Zamarra moved to Park City in the spring of 2019 after spending years working in and owning Mas restaurant in New York City. During his tenure as a chef, he has won a James Beard Award for Rising Star Chef of the Year and worked in Michelin-starred restaurants Georges Blanc and David Bouley.

Despite receiving two stars from the New York Times for Mas, the business had some bad luck, including a fire, and wasn’t able to be sustainable.

What is New York’s loss, however, has been Park City’s gain. We wanted to hear more about Zamarra’s take on working in Park City.

GALEN

In the Kitchen with Galen Zamarra of Yuta at The Lodge at Blue Sky

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WHAT IS THE BIGGEST CHALLENGE YOU FACE AS A CHEF COMING FROM A LARGER MARKET LIKE NEW YORK?

Finding year-round local products is harder.

We have a full garden in the summer and a greenhouse. We are a no-kill property but have eggs, honey and vegetables, and in a few years we will have fruit trees producing. We serve local beef, trout and some other meats, but the challenge is that a year-round supply of produce, dairy and chickens is harder to find.

HOW WOULD YOU DESCRIBE THE STYLE OF WHAT YOU SERVE AT YUTA? AWARD WINNER:

Zamarra won the Rising Star Chef of the Year award from the James Beard Foundation while cooking in New York.

We have a lot of great equipment here — a wood-fired grill, pizza ovens — and we use a variety of cooking techniques. I like to get influence from the style of food and the ingredients that are native to the area, like the cultural influences in Salt Lake City and Park City, specifically Mexican/Spanish and Chinese. We bring in what has historically been served in the area, meeting the expectations visitors have when they come here — wild game, for example.

WHAT HAS BEEN FUN FOR YOU AT THE LODGE AT BLUE SKY?

There is a lot more than just Yuta. There is a more casual bar and a few other spaces where we can do intimate meals, like the yurt. We can do really nice small groups with special meals. I am also excited about the food in the area. I like exploring this culture and creating the cuisine here, centered on a good French background.

WHAT DRIVES YOUR ENTHUSIASM FOR BEING A CHEF?

It gives me an outlet for creative artistic expressions. I love food and the flavors of food. It is natural for me to want to engage with the senses. I take a very visual approach — similar to an artist or musician.

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GALEN ZAMARRA’S TUNA L’OCCIDENTAL For the citrus marinade: 1 teaspoon coriander seed 2 ounces white wine 1 orange 1 lemon 1 lime 1/2 inch of ginger, peeled 1 whole shallot, peeled 1 clove garlic, peeled 1/2 cup balsamic vinegar 1/4 cup soy sauce > Combine coriander seeds and wine in a small pot over medium heat and simmer for 3-5 minutes. Remove from heat.

Zest the citrus into a bowl (no pith). Peel and segment the citrus, adding all juice and the segments to the zest. Slice the ginger, shallots and garlic thinly and place in bowl with the citrus. Add the coriander seeds and wine, vinegar and soy sauce. Let everything marinate for about 24 hours. Strain and use the liquid as a marinade.

For the tuna: 1 pound sashimi-grade yellowfin tuna loin 4 shallots, peeled and sliced into thin rings

Sea salt and fresh-ground black pepper 8 ounces unsalted butter cut into 1-inch cubes 5 tablespoons citrus marinade 2 cups microgreens > Remove the skin and any bloodline from the tuna. Cut tuna into 1/4-inch-thick slices and refrigerate until needed. In a medium pan over medium heat, gently fry shallots in a bit of high-smoke-point oil until golden brown and crispy. Remove from pan to drain on a paper towel, and season with salt. On a metal tray, portion layers of tuna into 4 circles about 6 inches in diameter. Season each piece with salt and pepper. Heat the butter in a small pot over medium heat until brown, stirring constantly so it does not burn. When the butter is hot and browned, slowly pour it over the entire surface of each tuna slice. Do not let any of the solids get on the fish. Dump off any excess butter when done. Scrape any excess butter from the tuna with a spatula. Place the tuna circles into the center of each serving plate. Sauce each piece of tuna with one tablespoon of citrus marinade and season with a pinch of sea salt. Dress the top of the tuna with microgreens and shallots.

The butter must rem hot — do not ll ain the butter back dupu g the process. It mustrin high temperaturereach a to sear the tuna.

IS IT A CHALLENGE GOING FROM OWNING YOUR OWN RESTAURANT TO WORKING FOR SOMEONE ELSE AGAIN?

I miss owning, I do like to be ultimately in charge of all the decisions. But at the same time, this opportunity affords me a lot more than I could have done on my own. There is a bigger support system.

HAVE YOU HAD MUCH TIME TO EXPLORE THE OTHER RESTAURANTS IN THE AREA WITH YOUR WIFE AND TWO GIRLS?

The girls really like to go to Loco Lizard, and we loved Tupelo (now closed) for dinner. In Salt Lake City, I like Under Current.

ARE THERE A FEW PLACES YOU MISS IN NEW YORK CITY?

The Taco Shop, 4 Charles Prime Rib and Blaue Gans (now closed).

WHAT ATTRACTED YOU TO THE PARK CITY AREA?

I love doing different culinary experiences outside of the restaurant: in the yurt on the snow, for the spa menu — there is a lot of different variety here. And I feel like Park City offers a lot for my kids that they were missing in Manhattan — the outdoors to fish and hunt and hike and mountain bike and ski. You can just walk outside and do that here.

ANYTHING YOU ARE EMBARRASSED TO ADMIT THAT YOU EAT?

I have a massive sweet tooth and eat a lot of candy: Snickers, York Peppermint Patties and Swedish Fish. I was excited to go to a Sonic for the first time because they don’t have that in New York City.

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This is a direct health code violation! DISGUSTING! I’m gonna talk to their MANAGER about proper food preparation practices ­— I mean, I worked in a cafe for years. This is RIDICULOUS!

Waiter! WAITER! My homies just showed up.

They’re taking over the bar. Can you transfer my check over there, please? Thanks, bro!

Does this look OK to you? I know I ordered it BLOODY RARE, but this is BARBARIC!

HEY! Can you put an order in for an egg white gin fizz ASAP, before HAPPY HOUR ends?

Ooh, make that TWO! .... Wait, no, actually, I’ll have an Old-Fashioned.

What whiskeys do you have? I’m looking for something smoky, but not too heavy.

THE

APRÈS SCENE

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THE LAMBAST SUPPER RYAN STOLP

Please, God, send these people to HELL.

So, you can SPLIT THE CHECK, right? They’re my disciples, but our accounting department prefers itemized PER DIEMS.

We know what we’ll have — the nachos.

But can you swap in GLUTEN-FREE chips and NO CHEESE?

Well, if we’re SPLITTING NACHOS, I don’t want any meat that isn’t SUSTAINABLY FARMED. Can you guarantee the chicken is CAGE-FREE? How about you just make HALF the nachos GLUTEN-FREE and DAIRY-FREE, and load up the other half? That’s an easy solution!

It’s SO COLD here!

I’m RIGHT UNDER this BLASTING AIR CONDITIONER! You’ve GOT TO move us to another TABLE!

No CLUE, but I can’t wait. WAITER! Check, please! Can you cash me out separately? I’m in a rush to leave.

Do you know when PAUL is SHOWING UP? He said he’d be here 45 MINUTES ago and I don’t want to order without him.

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ELEVATED DINING Celebrate a milestone occasion or treat yourself “just because” at one of these extraordinary spots.

BY JENÉ DRENNAN

46 D I S H I N G P C . C O M P H O T O O F T H E L O D G E AT B L U E S K Y ' S Y U R T P R O V I D E D

THE SKY’S THE LIMIT when you want to indulge in Park City. Local restaurants can turn it up a notch for any foodie looking for a unique experience, from offering rare bottles of wine to designing a personalized chef’s tasting menu. Check out these elevated options when planning your next celebratory meal.

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YUKI YAMA SUSHI

PHOTO PROVIDED

mountain retreat literally built around a tree — chef Eric Miller tailors the menu to his guests’ tastes and budgets, whether that means a simple farm-to-table dinner or a 10-course deluxe feast. The Sundance staff can also customize your décor and cocktails to make the experience even more personal.

TREE ROOM AT SUNDANCE MOUNTAIN RESORT

Exclusive Experiences New to Park City this winter is The Art Lounge Supper Club.

Gallery Mar and Savoury Kitchen have teamed up to bring an exclusive, members-only experience to Main Street. The Art Lounge will offer intimate themed dinners in an art-filled space. With space for 16 guests (this number may vary with county regulations), members can book supper experiences from Wednesday through Sunday nights. Price of the menu (including alcohol) may vary.

The Nelson Cottage, which is a more intimate experience by High West, offers an elevated, prix fixe menu that rotates weekly, featuring the best of what Utah has to offer. The dinner is served in cozy dining setting with optional whiskey pairings to complement each course. Availability is limited, so book as early as you can.

Speaking of libraries, you can also reserve Robert Redford’s private reading room at Sundance Mountain Resort for an intimate dining atmosphere. Inside the rustic yet elegant Tree Room — a cozy

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Taste creative rolls and super-fresh sashimi directly from the chef during an omakase-style meal at Yuki Yama Sushi. Reserve a spot at the sushi bar for up to four people, and you’ll sample eight to 12 chef ’s-choice fish courses for around $100 per person (cost varies depending on market price). You can also add a sake pairing for $50.

Everything about The Lodge at Blue Sky exudes luxury, from its stunning suites to its exuberant on-property adventures (snowshoeing then mountaintop yoga by the fire, anyone?). Blue Sky’s on-site restaurant, Yuta, offers another compelling reason to visit Wanship: James Beard Award-winning chef Galen Zamarra has created a thoughtful, refined menu inspired by the land and cultures of the surrounding mountain region. Dishes on his seasonal menu often feature vegetables and herbs grown on the property’s 3,500acre estate. For a unique splurge, consider booking a private dinner with family or close friends in Blue Sky’s secluded yurt, which stays toasty thanks to a wood-burning stove. Following heli-ski excursions, the resort also uses the yurt for après, which may include a private High West whiskey tasting, dinner and s’mores over the bonfire.

Splurge-Worthy Dishes Sometimes all you need to mark a momentous occasion is a rare menu item. Raise a toast with a spectacular glass of wine, like the $65 single serving of Opus One Overture — a Bordeaux blend from an estate vineyard in Napa Valley — at RIME Seafood + Steak, which is home to an award-winning, 10,000-plus-bottle wine cellar.

Continue your all-out evening and try the prized $120 Osetra caviar or the $325 64-ounce Desert Mountain Ranch porterhouse for two.

PHOTO PROVIDED

RIME SEAFOOD + STEAK

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Choosing the perfect wine to pair with each dish is sometimes best left to the experts. At Courchevel Bistro, chef Clement Gelas creates French-European dishes from his native Rhone Valley region and adds a Park City twist. (For instance, his baked brie puff pastry features local cheese and comes with a side of crostini from Red Bicycle Breadworks.)

Although the menu always evolves with the season, you can count on French Alps comfort food, such as house-made pasta, fresh fish and lamb dishes. Sommelier Bill White has worked diligently to source many wines from small, independently owned producers in the eastern regions of France, where the cuisine originates. Elevate your dining experience and ask him for help — he will select the ideal wine pairing to best match the chef’s authentic dishes.

COURCHEVEL BISTRO

PHOTO BY DAN CAMPBELL

If a really, really good steak is your favorite way to indulge, many more Park City restaurants offer desirable cuts thanks in part to their access to reputable nearby farms. At Edge Steakhouse, for instance, the $80 eight-ounce Gold Label rib-eye cap comes from family-owned Snake River Farms and is considered the highest marbleized grade of American wagyu you can find. Insider tip: The decadent center cut tastes best when paired with one of the restaurant’s French red wines and the black and white truffle mac and cheese.

PRIVATE TASTING SESSION Park City’s own Old Town Cellars (OTC) now offers a private wine tasting experience for up to 10 people from 2-3 p.m. every day. For $75 per person, you’ll get your own two-ounce pour of OTC’s full portfolio (about nine wines), poured by a member of the knowledgeable staff. If you want to enjoy local food during or after your tasting, OTC is working on takeaway options with Main Street restaurants Yuki Yama Sushi and Handle. Email info@oldtowncellars.com to reserve your tasting — just one session is available per day.

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From A to Z Get to know your charcuterie board.

BY SAM SIMMA / ILLUSTRATIONS BY AMBER DAY

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A

Ädelost: Swedish blue cheese made from cow’s milk. Sharp, salty flavors with an obvious tang.

Aruzúa-Ulloa: A pale yellow Spanish cheese that is semisoft and has a lightly sweet flavor perfect for desserts.

Asiago: Semisoft and mild in flavor, this Italian cow’s milk cheese increases in firmness and sharpness the longer it is aged.

B

Bologna: Sausage that is a mixture of finely ground pork, beef or both that is seasoned with garlic and spices, then cooked and smoked.

Bresaola: Top round beef that has been salted, air-dried and aged for several months.

Brie: A soft cow’s milk cheese that has an edible white mold rind.

C

Camembert: Creamy French cheese similar to brie but capable of maturing to stronger flavors.

Capicola: Dry-cured pork shoulder meat that has been rubbed with spices.

Cheddar: The world’s most popular cheese, this versatile variety originated in Cheddar, England.

Chèvre: Soft cheese made from goat’s milk.

Chorizo: Pork sausage heavily seasoned with Mexican or Spanish flavors, depending on the variety.

Cornichons: Small pickled cucumbers that have a tart and mildly sweet flavor.

Frequently appear as a charcuterie board accessory.

At High Wes t Saloon charcuterie, the bo ar d hosts Capicol Creminelli ina from S al Lake City. t

Find a chorizo sampler at 710 Bodega.

D

Danablu: A Danish blue cheese that has a crumbly texture and is blue-veined.

E

Escabeche: A crunchy and sometimes spicy charcuterie board accompaniment, these are vegetables pickled in vinegar.

Ewephoria: A Dutch variety of gouda cheese made from pasteurized sheep’s milk.

F

Feta: A soft and crumbly brined cheese from Greece that is traditionally made from sheep’s milk.

Finocchiona: A traditional Tuscan salami spiced with fennel, black pepper and garlic.

Foie gras: A rich, buttery French delicacy made from specially fattened duck or goose liver.

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J

G

The Goldener Hirsch famous fondue is a blend of Gruyère and Courchevel uses it in an onion tart.

Giardiniera: An Italian medley of pickled chopped vegetables.

Gorgonzola: An Italian blue cheese that is milder than most, made with unskimmed cow’s milk.

Gouda: Pale yellow in color, this cheese is dense and slightly springy with a nutty, caramel-like flavor.

Gruyère: A hard Swiss cheese that is creamy and sweet with a slight saltiness.

Guanciale: Cured meat made from pork cheeks or jowls. Its texture is softer than pancetta and its flavor is less salty.

H

Halloumi: A semihard, unripened and brined cheese.

Havarti: A semisoft Danish cheese with a buttery aroma and taste, bordering on sweet.

Humboldt Fog: A goat cheese developed in California with an herbaceous and tangy flavor.

I

Imsil: Cheese produced from a cheese and yogurt factory in a small Korean village.

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Jamón Ibérico: Cured ham from Spanish pigs raised on a diet that predominantly consists of acorns.

Jarlsberg: A mild, semisoft Norwegian cheese characterized by large holes. Its appearance resembles that of Swiss cheese, but Jarlsberg tends to be sweeter.

K

Kabanos: A smoky Polish sausage that comes in long, thin sticks.

Kalamata olives: Greek olives that are dark purple and have been brined in wine and vinegar.

Kielbasa: The Polish word for sausage, this could refer to a multitude of varieties.

L

Landjäger: A sausage made from pork, beef and spices that has been air-cured and comes in a snack stick form.

Lap cheong: Highly fatty, smoked Chinese sausages.

Lardo: Pork back fat that has been cured with herbs and spices.

Linguiça: A mild Portuguese pork sausage that is usually spiced with garlic and paprika.

Liverwurst: A soft, sometimes spreadable meat product that has been formed into a sausage shape and is flavored with pork liver.

ADDITIONAL CHEESE TERMS: BLOOMY RIND: AN EDIBLE

WHITE CRUST ON CHEESE THAT HELPS THE CHEESE TO RETAIN ITS MOISTURE.

CURD: IRREGULARLY SHAPED CHEESE SOLIDS MADE FROM CURDLED MILK WHEN THE WHEY IS SEPARATED.

EYES: NATURALLY OCCURRING HOLES IN THE CHEESE, USUALLY IN VARIETIES OF SWISS CHEESE. VEINING: THE COLORED MOLDS WINDING THROUGH BLUE CHEESES. WHEY: THE LIQUID THAT SEPARATES FROM COAGULATED MILK, OR CURD.

M

Mascarpone: A decadent, almost sweet Italian cheese that is creamy in consistency and often found in desserts.

Mortadella: A sausage made from emulsified pork, spices, pistachios and pork neck fat.

Mozzarella: A fresh Italian cheese that is mild in flavor and bouncy in texture. It was traditionally made from the milk of water buffalo but today is made mostly from cow’s milk.

Muenster: A semifirm cheese with a mild savory flavor and creamy texture, recognizable by its reddishorange edges and rind.

N

’Nduja: Spicy fermented pork that is soft and spreadable.

O

Oaxaca: A member of the mozzarella family, this Mexican cheese is made from curds that have been stretched and kneaded.

Slightly salty in flavor.

P

Pancetta: Simply seasoned and cured pork belly served in paperthin slices or diced into small cubes.

Parmesan: A hard Italian cheese with a nutty taste, often grated over pastas and salads.

Pepperoni: An American salami made from pork or a combination of pork and beef that has been seasoned to be slightly spicy.

Pimento: A tangy Southern cheese spread made from combining creamy cheese, pimento peppers and spices.

Prosciutto: Ham, sliced paper thin, that has been salted and aged for up to three years.

Provolone: A semihard, artisan Italian cheese varying in flavor from sweet to sharp.

ADDITIONAL SAUSAGE TERMS: CURING: THE PROCESS

OF PRESERVING AND FLAVORING MEAT THROUGH A VARIETY OF METHODS THAT INCLUDE AGING, DRYING, BRINING AND SMOKING.

BRINE: A SOLUTION OF

SALT AND WATER THAT AIDS IN THE DEVELOPMENT OF FLAVOR, TEXTURE AND MOISTURE.

SMOKING: THE PROCESS OF FLAVORING AND PRESERVING MEAT BY EXPOSING IT TO SMOKE FROM A COMBUSTIBLE MATERIAL.

Q Queso blanco: Meaning “white cheese” in Spanish, this refers to soft, unaged Mexican cheese. The exact variety depends on its region of origin.

Purple Sage se rves a delicious hous e-made queso that incl New Mexican udes green chiles.

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R

Edge Last summseerdid a Steakhou smoked version with . trout

Raclette: A protein-rich Swiss cheese that is melted and scraped onto other foods or dishes.

Ricotta: A soft, spreadable whey cheese that is fluffy in texture and very mild in flavor.

Rillette: Paté made from light meat that has been seasoned and combined with fat.

Roquefort: A tangy French blue cheese made from sheep’s milk.

S

Salami: A heavily spiced and salted Italian dry sausage that comes in many varieties.

Soppressata: Fatty pork sausage with a course texture. Differentiated by the pork products that comprise its separate varieties.

Speck: Cured and lightly smoked ham that has been seasoned with juniper and bay leaves, among other spices.

Summer sausage: A medium-dry composite sausage made of finely ground pork and beef, seasoned with garlic and mustard.

T

Tomme: A style of cheese made in the French Alps and Switzerland, produced in a variety of flavors and textures.

Torchon: Foie gras that has been wrapped into a cylinder shape with cheesecloth and poached in water or stock.

U

Ubriaco: An Italian cheese that develops a fruity flavor from being soaked in wine barrels. Also called “drunk cheese.”

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

V

Vignotte: A French cheese that is high in fat and cream, lending it a rich, buttery flavor.

W

Wensleydale: A flaky cow’s milk cheese with a mild flavor and smoky aroma, made in the northern England town of Wensleydale.

X

Xynomizithra: A Greek dessert cheese made from the whey of sheep's or goat’s milk, or both.

Y

Yaroslavsky: A hard Russian cheese with a slightly sour taste and aroma.

Z

Zakusochny: A cow’s milk blue cheese that originated in Russia.

Zungenwurst: A traditional German blood sausage that contains pieces of pickled pig tongue.

EXPE R I E N C E T H E D E E R VA L L EY D I F F E R E N C E T H I S WI N T E R !

Here’s your guide to Deer Valley’s culinary treasures.

Outside the Kitchen

with Yuki Yama, Freshie's and Old Town Cellars Find out what happens when a group of food industry professionals have dinner.

by Allison Arthur photos by Dan Campbell

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

It started as a simple suggestion: Old Town Cellars founders Stephen MacKay and Jason Morgan casually threw out the idea that it would be fun to have dinner together and get some photos. We have mutual friends who all love to cook and share a passion for local products like wine and whiskey to wash it down.

So what happened when two restaurateurs, two wine makers, a food writer, a food editor and a food photographer get together for a meal? We cooked, we ate and, naturally, we talked about food, wine and other more inappropriate dinner-table topics.

Having already had a few dinner parties with Freshie’s owner Lorin Smaha, I knew when I brought her the idea of an industry get-together she would be game. Yuki Yama owner Matt Baydala is always up for showing off his more-than-worthy chef skills and he started sending us pictures of his soup stock three days prior to the meal.

We enlisted friend and florist Katie Wagner, owner of Tulips and Thyme, to help set the table, and she designed the perfect table-scape for the event. Loosely, the theme was Italian, and we all took a course or brought the wine pairings to go along.

Photographer Dan Campbell was there to document the evening. Thankfully, most of the photos were done when the High West whiskey came out during dessert. Find out more about what was served and how you can recreate the evening.

ON THE MENU CHEESE-STUFFED AND SPICED PEPPERS SMOKEY WHITE BEAN AND HAM SOUP OVER-THE-TOP GARLIC BREAD INSPIRED BY INA GARTEN LOBSTER RAVIOLI WITH A BROWN BUTTER SAGE SAUCE WHISKEY BUTTERSCOTCH BUDINO WITH A SALTY CARAMEL SAUCE AND BOURBON WHIPPED CREAM SERVED WITH OLD TOWN CELLARS WINES HIGH WEST WHISKEY FLOWERS AND TABLE DESIGNED BY TULIPS AND THYME PERSONAL STYLING (HAIR, MAKEUP AND NAILS)

BY LIT SALON

Yuki Yama managing partner Matt Baydala made soup stock for days, using a Beltex Meats ham hock. He also came in handy helping with the fresh pasta.

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Team Efforts: We cooked the food, they brought the wine. Old Town Cellars paired a variety of their wines with our Italian-themed dinner, including The Bear, which is a barrel-aged dessert wine with the help of Alpine Distilling for 9 months.

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Love of Lobster: Can’t get enough of Freshie’s lobster rolls? You should try these lobster ravioli!

Lorin Smaha knows how to roll it out in more ways than one.

For recipes from the evening, visit dishingpc.com

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

HAIR SKIN NAILS

litsalonpc.com

BY LOCKE HUGHES

PPOSITES

AT T R A C T

From chicken and waffles to salted caramel and spicy margaritas, odd pairings have become more mainstream.

Find out how Park City chefs are integrating flavors that may seem at odds, but actually work together beautifully.

BY LOCKE HUGHES PHOTOS BY DEB DEKOFF

PHOTO PROVIDED

DEVILISHLY DELICIOUS:

Find this twist on a deviled egg at Troll Hallen Lounge.

OPPOSITES ATTRACT.

If you’ve ever tested this advice on the dating scene, you’ve probably found that it doesn’t always work out as you’d hoped. (A bookworm and a party animal just aren’t going to mesh — trust me.)

Applying this antithetical adage to food, however, works out much better.

“Savory and sweet flavors go very well together,” says Lorin Smaha, owner of Freshie's Lobster.

Cooking is all about balancing flavors and textures, so pairing a sweet and juicy food with something more savory and dry is a wonderful way to balance out a dish, she explains.

Take, for instance, the Maine-iac Salad, a fixture on Freshie's seafood-centric menu. It’s a mashup of sweet flavors from juicy blueberries, maple pecans and maple balsamic dressing, plus savory notes from dry aggiano cheese and organic greens.

Customers can choose to add either chunks of lobster or chicken basted in a blueberry BBQ sauce, a choice further underscoring the dish’s blend of sweet and savory.

Another staple on Freshie's menu is the lobster lettuce cups, which have been available since day one. “I wanted to add something fun to the menu, so I went with Asian-inspired flavors,” Smaha tells us. With sriracha aioli, guacamole, mango, creamy cilantro sauce and Bibb lettuce, this dish delivers a delightful blend of sweet, savory and even spicy flavors, along with a mix of textures from crunchy to creamy.

Speaking of Asian influences, this type of cuisine has long exemplified the mouthwatering melding of contrasting flavors.

“The Japanese have been experimenting with the sweet-and-savory balance for a while,” says Matt Fischer, lead chef at Shabu, which serves freestyle Asian cuisine on Main Street. “The sweetand-spicy element is part of the umami concept, or ‘ineffable taste,’ and the sweetness itself is

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something people have come to expect from Japanese cuisine.”

Witness the staples of Japanese cooking: sweet-and-savory teriyaki sauce, for instance, or ponzu sauce, made with a citrus-based vinaigrette. Another case in point: Shabu’s Nitro Roll. It’s a combination of tempura shrimp, avocado and pineapple, rolled inside out, then topped with maguro, tobiko and eel sauce. It’s the longest-running roll on the menu, and for good reason: The pineapple adds a burst of juiciness that complements the savory elements of the seafood and seaweed.

Another standout example on Shabu’s menu is the Hanalei Bay Roll, created by sushi chef Mike Hohl. Here, tuna, asparagus, Thai basil and habanero sauce are rolled and topped with Hokkaido scallops, thinly sliced orange and roasted onion ponzu. The savory roasted onions offset the sweetness of the scallops and orange (yes, scallops taste sweet when they’re as fresh as they are at Shabu!), while the orange and basil also form a perfect pair.

But this delicious melding of flavors isn’t limited to Asian-influenced food. In fact, diners in Park City can also find odd yet delicious pairings in many other restaurants around town in a range of cuisines, from Mexican to French.

First, let’s travel to Mexico. On the top of Main, Tekila Mexican Grill & Cantina provides plenty of sweet-and-salty pairings.

Mexican food is made with lots of flavors — think onions, garlic, cumin and chiles. As a result, drinks are often made to stand up to the flavors in the food.

Take, for example, the bell pepper jalapeño margarita, made with Cazadores blanco tequila, Triple Sec, fresh bell pepper, fresh jalapeño, fresh lime juice and a splash of house-made margarita mix. The result: a

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GET FRUITY:

At Shabu, the chefs pair fruit with fish.

sweet and spicy cocktail that complements any meal, from tacos to molcajete to carne asada.

As Alan Garduno of Tekila tells us, “We like to keep it simple.” In other words, they stick to classic, whole-food ingredients, despite having 15 different margaritas on the menu (and more to come)! The cucumber jalapeño margarita is another great example of a sweet-and-salty pairing, made with Espolòn blanco tequila, Effen cucumber vodka, fresh cucumbers and fresh jalapeño peppers.

Over at Lola’s in Midway, the Utah Peach & Chicken Nugz salad presents a perfect pairing of contrasting tastes: The rice- and

tapioca-breaded chicken nuggets accompany spicy arugula, savory parmesan cheese, sweet peaches and golden raisins, all topped with an orange vinaigrette.

For a French take on adversarial pairings, chef Clement Gelas of Courchevel Bistro tapped into his roots in the French Alps to come up with a unique dessert: fromage blanc cheese with thyme-infused berries.

The cheese is made with fresh milk that sits overnight in a mold, similar to yogurt. “In the Alps, this cheese is extremely versatile; it can be served with sugar, or served with warm, steamed potatoes,” Gelas explains.

As the seasons change, the fruits in the dessert will take a turn based on whatever’s

TEKILA’S CUCUMBER JALAPEÑO MARGARITA 1 tablespoon jalapeño, sliced 1 tablespoon cucumber, sliced 1 1/2 ounces Espolòn blanco tequila 1/2 Effen cucumber vodka 1 1/2 ounce margarita mix Splash of agave Kosher salt > Add the jalapeño and cucumber to a blender with a scoop of ice. Add the rest of the ingredients and blend until smooth. Pour into a glass rimmed with Kosher salt.

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available at the farmers markets.

Courchevel isn’t alone in pairing sweet with savory taste profiles for the finishing touch. At Ritual Chocolate, they’ve created a Mexican hot chocolate truffle. This spicy flavor combination features cinnamon, nutmeg and cayenne pepper to give a nice, complementary kick to the sweet creaminess of the chocolate ganache.

Montage Deer Valley also has a sweet-and-savory secret weapon in their dessert arsenal. Stephen Jones, the executive pastry chef, creates a new collection of bonbons twice per year.

These signature chocolates, used at turndown and available in Buzz Coffee & Tea, include a vanilla, salt and sugar bonbon made with vanilla-infused salt and sugar.

“Salt tends to act as a great counterpoint to desserts and sweet applications,” Jones explains. “We use flaked sea salt infused with vanilla beans at room temperature for a few weeks.” The reason: Flaked salt is much harder to dissolve, so it tends to hit near the end when consuming, cleansing the palate for the next delicacy. And the next one, and the next one.

And while we love opposites, sometimes similarities can be equally as unexpected and satisfying, too. At Stein Eriksen Lodge’s Troll Hallen Lounge, you will find deviled eggs served in avocado slices. While you may at first be surprised by the similar textures, the horseradish and black sea salt flavors will make this pairing an attraction you will crave.

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THYME TO HAVE THIS:

At Courchevel, the chefs aren't afraid to mix savory and sweet.

• Hands-on cooking classes for couples,

families and small groups • Custom virtual classes — connect with friends far and near • Enjoy a personalized experience — avoid the crowds • Perfect for vacation activities, date night, newcomers • 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

custom crafted cuisine

deeliciousparkcity.com

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SQUATTERS ROADHOUSE GRILL AND PUB

THE BLUE BOAR INN

MAKE MORNINGS

Magnificent Find the perfect dish to match whatever plans you have in store.

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FIVE5EEDS

M

orning person or not, when

breakfast is as delicious as it is at these Park City restaurants, it’s worth getting up for. Local menu

options cater to any kind of day you have ahead — from hearty breakfast burritos for treating a hangover to protein-packed smoothies for a big adventure to organic overnight oats for an easy day of errands. Check out these delicious dishes to set your morning up right.

By Jené Shaw Photos by Dan Campbell

DDIISSHHIINNGGPPCC..CCOOMM

71 71

Savoury Kitchen's Brunch Salad

SAVOURY KITCHEN

For the dressing: 1 small shallot, quartered 2 cloves roasted garlic 1/2 cup olive oil 1/4 cup apple cider vinegar 1/4 cup apple cider 1 tablespoon whole-grain mustard 2 teaspoons honey 2 sprigs thyme, finely chopped 1 teaspoon salt 1/2 teaspoon freshly ground pepper Place all the ingredients (except for the oil) in a blender and blend until fully combined and smooth. With the blender still running on medium slow speed, slowly drizzle in oil until fully incorporated. Taste and season with salt and pepper.

For the salad: 6 cups baby kale, washed and dried 1/2 cup quinoa, cooked 1/4 cup dried cranberries 1 cup butternut squash, peeled, cut into 1/4-inch dice and roasted 1/4 cup pepita seeds, toasted 1/4 cup Parmesan, shredded Cider mustard vinaigrette, to taste Place the baby kale in a medium-sized salad bowl. Spread the quinoa evenly on top of the kale. Place the cranberries around the salad.

Sprinkle the roasted butternut, pepitas and parmesan. Lastly, drizzle the dressing over the top and finish with some freshly ground black pepper and a pinch of salt.

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Hangover Recovery

Drink one (or three) too many last night? Alleviate your symptoms with one of these filling morning-after meals to soak up the booze.

Breakfast Burrito at Riverhorse Provisions Few things are more comforting than a jam-packed breakfast burrito. Riverhorse Provisions’ spinach tortilla version is stuffed with house-made sausage, Beehive Cheese’s Promontory cheddar, scrambled eggs and crispy polenta bites that add a satisfying crunch. Do your body a favor and throw in an antioxidant-rich açai smoothie (coconut milk, banana, blackberry) to help get you into detox mode.

Cinnamon Rolls at Midway Bakery on Main Hop in the car for a little fresh air and head to Midway to devour the mouthwatering cinnamon rolls baked by owner Debbie Small (which will be served to you by one of her three daughters). The charming family-run eatery offers big-as-your-face sweet rolls in cinnamon, berry, orange, pecan and seasonal flavors — all topped with mounds of creamy icing.

HEARTH AND HILL

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Four-Course Brunch at Stein Eriksen Lodge’s Glitretind Restaurant When you’re struggling to get out of bed, Glitretind Restaurant provides an incentive: a four-course, family-style meal featuring the stuff hangover dream fare is made of. Start with a hearty breakfast dish, move on to a light salad, indulge in a full lunch entrée (such as ribs with a coffee-barbecue sauce) and end with dessert. (Make sure to reserve in advance.)

Cinnamon Swirl Brioche French Toast at The Blue Boar Inn & Restaurant If your headache cure tends to be sweet with a side of savory, try the decadent Cinnamon Swirl Brioche French Toast at Midway’s The Blue Boar Inn, accompanied by your choice of meat. If it’s the weekend and one dish just won’t cut it, opt for the elaborate, multi-course Sunday Brunch — you won’t leave hungry.

THE CABIN

Fried Chicken Muffin at Hearth and Hill Sometimes all you need to recover can be summed up in two words: Fried. Chicken. Hearth and Hill’s Fried Chicken Muffin comes fully loaded with a fried egg, spinach, corn relish and a miso aioli that adds a distinctive Asian-inspired flavor. Want to add a dose of fruit to your morning? Start with the stone fruit and almond smoothie — a surprising and refreshing concoction with nectarines, tart cherry and honey.

Gearing Up for a Big Adventure

Whether you’re planning an afternoon of backcountry skiing or a nordic outing on some of the groomed trails in the area, optimize your workout with one of these hearty dishes.

Roadhouse Skillet at Squatters Roadhouse Grill Got a large group ready for a day of activities? Take the whole gang to Squatters, where breakfast is served seven days a week. The substantial Roadhouse Skillet, which combines hash browns, bell peppers, onions, tomatoes, two types of cheese, sausage, gravy, eggs and toast, is one of many satiating menu items that will keep energy levels high all afternoon.

Brioche Breakfast at The Bridge Cafe and Grill Sit on The Bridge’s sunny patio at the bottom of the Town Lift and fill up on classic American dishes with Brazilian influence. The Brioche Breakfast marries scrambled eggs, bacon, Havarti cheese and avocado, and is topped with hollandaise sauce, chipotle aioli and sprouts; a side of fresh fruit provides the extra carbs you’ll need later.

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HARVEST

Mounds of Joy Smoothie at Protein Foundry En route to the trails, swing by Kimball Junction for a nutrient-dense Shakeout (a.k.a. protein smoothie) to fuel you for the day. Try the Mounds of Joy, which tastes deliciously similar to an Almond Joy — with coconut milk, banana, raw almonds, Greek yogurt, cacao powder, almond butter and chocolate protein — or order the cinnamony snickerdoodle or the refreshing Super M(atcha).

Nutella-Stuffed French Toast at The Cabin For the days when you’d like to sleep in but still fit in a big afternoon adventure, roll into The Cabin when it opens (as early as 10 a.m.) and take advantage of the all-day brunch offerings. You can’t go wrong with the strawberry-andcandied-pecan-topped Nutella-stuffed French toast, which tastes especially satisfying when you know you’re about to burn it off within a couple hours.

A Low-Key Start

These mainstay eateries offer lighter fare to satisfy your relaxed-morning breakfast cravings without being overindulgent.

Breakfast Muesli at Luna’s Kitchen For an easy grab-and-go breakfast, order the creamy muesli at Luna’s Kitchen. Made with gluten-free oats, shredded coconut, chia seeds, almond milk and dried cranberries, this simple and tasty bowl of “more than organic” goodness is great before a day of errands or a chill yoga session.

Buddha Bowl of Goodness at Harvest Pop into this sunny cafe at the bottom of Main Street to taste dishes that are as visually beautiful as they are delicious. The colorful Buddha Bowl starts with a brown rice base and is filled with healthy ingredients like pumpkin puree, oven-roasted tomatoes, pickled onions, a hard-boiled egg, avocado and herb ricotta.

Breakfast Board at Five5eeds It can be tough to decide which breakfast entrée to order from this

popular cafe’s flavorful lineup. Thankfully, their signature Breakfast Board makes the choice easier by letting you sample mini versions of mainstay dishes. Pick from smashed avocado toast or petite shakshouka, granola or chia pudding, and freshly squeezed orange juice or apple juice for a well-rounded meal.

Lox Plate at Deer Valley Grocery~Café Looking for an effortlessly chill morning? Head to Deer Valley Grocery~Café and order the lox plate — which includes an everything bagel alongside smoked salmon, capers, whipped cream cheese, English cucumbers and heirloom cherry tomatoes.

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Messed Manners

I L L U S T R AT I O N B Y A D A M L A R K U M

Man oh Man

by Nina Resor

OH, MAN. Sometimes it’s OK to need help with the heavy lifting.

I like to think of myself as relatively independent and capable — in most ways. I have a job, a home, a dog, retirement accounts. I pay my bills on time. Don’t call bullshit just yet — I admit that in the nottoo-distant past, getting drunk and ending up in jail was a semiregular occurrence for me, but I’ve really cleaned up my act … since last week.

(That was a joke. I haven’t been to

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jail in like four years.)

One thing I am not, though, is handy around the house. If a kitchen or home appliance breaks, I usually just stop using it until the situation becomes enough of an inconvenience that I call (and pay) a professional to come fix it. Sometimes it will be months before I reach that point. Am I truly inept … or just lazy? I think a little bit of both.

When my front door broke recently and wouldn’t close, I was faced with the fact that I legitimately lack the

ability to install a new door. Not in my skillset. Let me also clarify that when I say, “my front door broke,” what I really mean is that I ninja-kicked it in at 3 a.m. because I had locked myself outside while taking my dog out. I was half-asleep, phoneless and freezing. It seemed like the logical option at that hour of the morning. Once upon a time, I went to an Ivy League school, but apparently I didn’t learn shit there, because I cannot fix a front door.

Nor, evidently, was I capable of

picking a lock or breaking into my own house. Judging from my swiftly kicked-in door, however, I think I could probably be on a SWAT team.

Thank God I have a Plan B … and a handyman service.

Until about six months ago, I had a boyfriend who could fix just about anything. It lulled me into a false sense of security because now that I am single again, I have to — God forbid — do shit on my

standing outside in the snow that morning at 3 a.m., alone and locked out of my house, that made me feel especially desperate and single. Ha! And of course as I am writing this, Valentine’s Day is approximately one hour away! As much as I value being independent, I’m OK with saying that I liked having a partner.

In the kitchen and in life. Do I need one? No. But it was nice to know I had someone who knew I didn’t like

IF A KITCHEN OR HOME APPLIANCE BREAKS, I USUALLY JUST STOP USING IT UNTIL THE SITUATION BECOMES ENOUGH OF AN INCONVENIENCE THAT I CALL (AND PAY) A PROFESSIONAL TO COME FIX IT. SOMETIMES IT WILL BE MONTHS BEFORE I REACH THAT POINT. AM I TRULY INEPT … OR JUST LAZY? PROBABLY A LITTLE BIT OF BOTH. own. Sometimes, feeling like I need a man around the house to help me out doesn’t make me feel good about myself. The damsel in distress act is really pathetic, in my opinion.

(Unless I am trying to talk my way out of a speeding ticket, which is shameless, predictable and entirely transparent, I know, but I have two DUIs! My car insurance premium cannot take another hit.)

So this begs the question. Do I want a boyfriend? Or do I essentially just want a butler?

I don’t mean to sound like a traitor to my gender, but sometimes it is

nice to have a man around to do the so-called heavy lifting and dirty work.

Like cleaning the grill or removing the oven or fixing a broken garbage disposal or assembling a kitchen table. Since I don’t cook and often work late, it was also nice when a boyfriend would make me dinner.

What I didn’t so much appreciate was getting stuck with all the dishes afterward. (Let me take that a step further and say this: What I don’t need in my life is a guy who is completely f *cking useless and leaves his shit for me to clean up.)

There was something about

onions and wouldn’t judge me for grabbing a fork and eating straight from the pot on the stove. You catch my drift.

A butler would be ideal, but since I can’t afford one of those, I guess a boyfriend will have to suffice — that is if anyone will date me after reading this.

Maybe the next time I am lucky enough to find someone who is willing to cook dinner for me (sans onions), I should stop being such a biatch and complaining about the dishes. Would it kill me to be a little bit — dare I say — grateful?

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Wi l l Tr av e l f or Food

Paws Up More glamp than camp, The Resort at Paws Up in Greenough, Montana, is a five-star, full-service family and adult destination with anything and everything you can imagine to do, plus great food.

BY A L L I S O N A R T H U R P H O T O S BY B R I A N U P E S L E J A

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

F

P H O T O C O U R T E S Y O F T H E R E S O R T AT P A W S U P

From the moment we bit into the welcome cookie during the van ride to The Resort at Paws Up, we knew we were in for a sweet treat. Then when we rolled into our deluxe “camp” and were escorted to our “tent” by the camp butlers.

Our “tent” was complete with luxurious linens, of course, as well as a full bathroom and even air-conditioning, and we also found an Amazon Alexa device to enable us to easily schedule an activity, grab a ride to the main campus or let us fight over music by the Wu-Tang Clan or Hall & Oates. Not long after arriving, we hopped on the bikes waiting nearby and rode to a swimming hole on the adjacent river with a couple of local beers in hand. After that, it was Trip On, and we fell in love with the resort over the next three days.

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Paws Up’s Cranberry Tart For the crust: 1 1/4 cups all-purpose flour 1/2 cup semolina flour 1 cup granulated sugar 1 teaspoon salt Zest of 1 lemon 4 ounces butter 1 egg 2 tablespoons olive oil 1 teaspoon vanilla extract > In a food processor, combine all-purpose and semolina flour, sugar, salt, lemon zest and butter and mix until texture is sandy. In a separate bowl, whisk together eggs, oil and vanilla.

Add to dry ingredients in food processor and mix until dough forms. Refrigerate for a couple of hours.

Remove dough from refrigerator and roll to desired thickness. Place in a 9-inch tart pan and refrigerate for at least an hour. When you are ready to use it, heat oven to 350 F. Line a tart shell with parchment paper and pie weights and blind bake until crust is completely cooked and

P H O T O C O U R T E S Y O F T H E R E S O R T AT P A W S U P

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

Paws Up Executive Chef Sunny Jin always offers a culinary experience — and he offers this dessert recipe, perfect for holiday parties.

T H E PA W S U P EX P E R I E N C E golden brown. Let cool to room

1/2 cup water

temperature before adding

1 orange

filling. > In a saucepan over medium For the filling:

heat, combine sugar and water

1/2 ounce powdered gelatin

and bring to a simmer. Remove

4 ounces cold water

from heat and stir to dissolve

6 cups fresh cranberries

sugar.

2 cups granulated sugar

Slice oranges on a slicer or

1 cup orange marmalade

mandoline slicer as thin as you

Zest of 1 orange

can without destroying the shape. Place in warm sugar

> Sprinkle gelatin over water

syrup. Let mixture sit for 24

and let sit until gelatin is

hours. Remove each slice

softened. In a saucepan over

from the syrup and place on

low heat, combine remaining

a silicone mat. Sprinkle with

ingredients and cook just until

granulated sugar and dry in the

cranberries have softened.

oven on the lowest possible

Remove from heat and let cool

temperature. When slices of

slightly. Stir in gelatin and let

orange are dry to the touch,

cool completely.

use an offset spatula to sep-

While we don’t mind roughing it while taking a quick camping trip in Jackson Hole (and by roughing it, I mean sleeping on an air mattress in a family-size pop-up tent), a vacation calls for something a little more luxurious. Within a half-day’s drive from Jackson Hole, Paws Up offers more than Montana’s quintessential big skies.

An expansive ranch houses a wide variety of guest activities and experiences, as well as multiple types of lodging to meet the needs of different parties, regardless of size, from couples to large families or groups — all while fulfilling your every foodie desire.

Opening near the resort in summer 2021 is the green o — an adults-only experience associated with Paws Up that comes with all the perks of a Paws Up trip, but in an exclusive hideaway nestled in the woods nearby. Choose from one of four impeccably designed homes that will make it hard for you to leave.

arate them from the silicone For the honey whipped cream:

mat and turn over to continue

1 cup heavy whipping cream

drying. Cut with scissors to

Honey to taste

desired shapes.

> Using a stand mixer on high

To assemble:

speed, whip cream to soft

Using a piping tip of your

peaks. Gradually add honey

choice, pipe the honey

while continuing to whip until

whipped cream in a decorative

desired flavor is reached.

manner on the top of the tart.

Place the dried candied orange

For the candied orange:

slices on the tart by sticking

1/2 cup granulated sugar

them into the whipped cream.

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N OW , A B O UT T H E FO O D

From the moment you wake up, coffee is waiting for you by a fire and a river streams past in the background.

While you relax over a seasonal smoothie, the camp chef skillfully prepares your made-to-order breakfast over a riverside grill. Local huckleberry pancakes are a highlight not to miss, and don’t hesitate to fill up since a full day’s adventure is in store.

Lunch is had, at your convenience between activities, in the centrally located Trough Restaurant.

Sit outside and enjoy the view of the lively yard and order off the menu, or help yourself to the daily taco bar buffet selection, which is manned by a chef making homemade tortillas fresh to order.

The resort’s Executive Chef Sunny Jin doesn’t fade into the background here either.

You will find him owning the grilling station at nightly events and ensuring your dining is top-notch. Having worked at Michelin-starred spots like The French Laundry and El Bulli, Jin brings a talent to the resort that you would expect to find in some of the world’s best restaurants. He has a passion for securing food as regionally and seasonally as possible, even when feeding a crowd, and you will see that shine through in details like local greens and meats that come

VALDEMAR ESTATES

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

from nearby farms.

One essential experience is the resort’s chuckwagon dinner. Not only is it a feast of all your favorites (think grilled meats, summer salads, cornbread and, of course, cobbler), just watching the chefs man the open-fire grill is a sight to see. There is also the quieter option, if you want to relax and not mingle, of dining at Pomp Restaurant. Select a special bottle from an extensive wine cellar or order a craft cocktail from Tank Bar. Anyone staying at the luxury camps can also choose to try local dishes like whole roasted rainbow trout at their camp’s dining pavilion.

If you can still fit in more food at the end of the day, the perfect way to unwind is by your campfire with a smorgasbord of s’mores.

While the standard marshmallows and chocolate bars are on the platter, so are a variety of more unusual toppings, like peanut butter cups and Nutella, that will take your s’mores up a notch or two.

H OW TO FI LL Y O U R D AYS

While the list of Paws Up activities is way too long to print, needless to say, there is something for everyone.

Depending on the season (we visited in the summer), there is everything from a high-wire ropes course to archery to art classes, so you

Foodie Events As if all that and more wasn’t enough, the resort also has a steady calendar of extra events and guest chefs rotating into the schedule. This winter’s lineup includes the following:

Dec. 24-26 Holiday Treats With Chef Amanda Rockman Renowned pastry chef Amanda

can easily fill a week’s worth of activities into each day with morning and afternoon sessions. Because there are so many activities to choose from, none of the groups are too large and each is designed to pair people of similar ability levels. In the winter you can try your hand at curling on an outdoor rink then hone your biathlon skills in the afternoon, and be sure to squeeze in a session at the tube park in between.

In addition to all the ranch activities, in the summer there is a new Island Lodge at Salmon Lake experience. Just a short drive away you can find full- or half-day excursions to a gorgeous lodge on a private island in the middle of a mountain lake. Wakeboard, paddleboard, swim to the trampoline platform or just soak up the scenery from your own private deck while the helpful staff keeps your drinks topped off and your stomach full of treats.

Rockman will be on hand to make this the sweetest holiday celebration yet, and you’re invited to get your hands flour-y. Kids can build a gingerbread house that rivals your luxury guest home, and you’ll learn the secrets of baking the perfect cookie during live demonstrations from one of the coun-

P H O T O C O U R T E S Y O F T H E R E S O R T AT P A W S U P

try’s leading pastry chefs.

March 5-7, 2021 The French Laundry Unfolded

Mix, mingle, dine and learn from chef alumni from The French Laundry.

April 30-May 2 The Wonder Women

Join a group of female powerhouse chefs, authors and winemakers while they offer cooking demonstrations and dine with attendees.

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DISHING IS EXPANDING LOOK FOR DISHING NEXT TIME YOU ARE IN CHARLOTTE, NORTH CAROLINA AND CONTACT US FOR LICENSING INFORMATION.

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

BEST WINGS

BEST BAR 8 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 unique private dining spaces.

Locals'' favorite with ďŹ ne comfort food and a great selection of beers.

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

447 Main Street nonamesaloon.com

449 Main Street annexpc.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.

VESSEL KITCHEN

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

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

For delivery, call 435.649.MENU DISHINGPC.COM

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HISTORIC MAIN STREET

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, 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.

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

HISTORIC MAIN STREET

435.649.6667 | annexparkcity.com With all the things you love about No Name, 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.

MENU SAMPLING KIDS’ SELECTIONS: CHEESE QUESADILLA, BUFFALO SLIDERS, GRILLED CHEESE AND CHICKEN FINGERS 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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BUONA VITA RIS TOR ANTE ITALIANO Family-owned and serving authentic Italian cuisine Open daily 5 p.m. to close | 804 Main St. 435.649.1336 | buonavitaparkcity.com

MENU SAMPLING MUSSELS VAPORETTO: MUSSELS IN A WHITE WINE CREAMY 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

For delivery, call 435.649.MENU DISHINGPC.COM

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HISTORIC MAIN STREET

This traditional family-owned and -operated Italian restaurant serves authentic favorites in a cozy, intimate atmosphere. Run by Paola Bello and chef Nicholas Smurthwaite, Buona Vita brings 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 home-style cuisine, and with friendly service, you will leave feeling like part of the family.

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

HISTORIC MAIN STREET

435.647.0040 | butcherschophouse.com 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. Check out the new après ski yurt and the individual heated outdoor Alpenglobe dining pods for a unique dining experience. Visit the website or call for information on groups and private parties. Call for takeout.

MENU SAMPLING LOBSTER NACHOS: PEPPER JACK CHEESE SAUCE, LUMP LOBSTER MEAT, FRESH CILANTRO AND JALAPEÑO WITH COTIJA CHEESE BUTCHER’S 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 WILD MUSHROOM RISOTTO: SAUTÉED SEASONAL VEGETABLES

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THE CABIN Retro hunting cabin-inspired bar and entertainment venue Breakfast, lunch, dinner daily, brunch Sat. and Sun. | 427 Main St. 435.565.2337 | thecabinparkcity.com

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 RAD PIG ELKUPIE: RADICCHIO, HOUSE-MADE ITALIAN SAUSAGE, PANCETTA, PROSCIUTTO PHILLY CALZONE: STEAK OR CHICKEN, PEPPERS, ONIONS, MUSHROOMS, QUESO AND MOZZARELLA, STUFFED INTO A SOURDOUGH CALZONE SALAD: ARUGULA, ENDIVE AND RADICCHIO, FRIED GARLIC, PARMESAN, LEMON CHOCOLATE CARROT CAKE: CHOCOLATE, CARROT, FUDGE, CREAM, LAYERED CAKE

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Settle in for good food and even better vibes at The Cabin: a cozy, welcoming dining and drinking establishment adorned with lodge-style décor, 22 TVs 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. Try the Rad Pig pizza, with radicchio, house-made Italian sausage, pancetta and prosciutto. The lunch and dinner menu is rounded out with elevated bar food and shareable small plates, like truffle garlic Parmesan fries, blistered shishito peppers and wings. Breakfast is served anytime and includes some of the best items on the menu, like the Loaded Bloody Mary that comes with a bacon grilled cheese sandwich, or the fresh berry mimosa. The Cabin opens earlier on Saturday and Sunday, at 10 a.m., for brunch.

CAFÉ TERIGO Modern Italian cuisine Lunch 11:30 a.m.–2:30 p.m. Mon.–Sat., dinner nightly 5:30–10 p.m. | 424 Main St.

HISTORIC MAIN STREET

435.645.9555 | cafeterigo.com In the heart of Historic Park City, Café Terigo is one of the town’s most beloved family-owned and -operated eateries, serving traditional and contemporary Italian food for over three decades. Chef Ed Axtell and his daughter, Carly, work tirelessly on creatively and consistently preparing food reflective of their many inspirational travels, incorporating local bounty. The atmosphere is cozy and timeless, affording intimate seating as well as large-group and private dining room options. Local favorites include Herb-Breaded Trout, a variety of fresh house-made pastas and their signature bread pudding with butter rum sauce. Café Terigo is a perfect spot to meet up with friends for dinner and a bottle of wine from their extensive wine list, or grab a quick lunch. The good food and the familiar, friendly staff keep locals and visitors coming back year after year for a memorable experience.

MENU SAMPLING HERB-BREADED TROUT: CITRUS BUTTER AND CAULIFLOWER GRATIN ALMOND-ENCRUSTED SALMON: PARMESAN MASHED POTATOES PAN-SEARED SCALLOPS: ROASTED CORN AND RED PEPPER RISOTTO HOUSE-MADE MUSHROOM CHEESE RAVIOLI: TOMATO CREAM SAUCE GRILLED FILLET OF BEEF TENDERLOIN: POTATO PLANK, MUSHROOM DEMI-GLACE

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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 SQUASH BISQUE: WILD BOAR FOGOTINI, TARRAGON OIL 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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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 11 a.m. | 412 Main St.

HISTORIC MAIN STREET

435.602.1179 | crystalparkcantina.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 SANGRIA MARGARITA: SAUZA SILVER, SIGNATURE MIX, GINGER SIMPLE SYRUP, ORANGE JUICE, RED WINE, GINGER ALE, 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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FL AN AG AN’S ON MAIN Irish pub and restaurant Open 7 days a week | 438 Main St. 435.649.8600 | flanagansonmain.com

MENU SAMPLING IRISH BEEF STEW: TENDER CHUNKS OF BEEF, POTATO, CELERY, CARROT, ONION, HERB, SLOWLY COOKED IN GUINNESS BROWN GRAVY, SERVED OVER A PORTION O’MASHERS 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 IRISH BURGER: QUARTER-POUND ANGUS BEEF PATTY, QUARTER-POUND SLICED CORNED BEEF, GRILLED ONIONS, SWISS CHEESE AND HORSERADISH MAYO SERVED ON A SESAME BUN, SERVED WITH GOLDEN FRIES COVERED IN IRISH BROWN GRAVY

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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. Curbside and takeout is available every night 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 Thursday–Saturday evenings | 651 Park Ave. 435.649.8300 | highwest.com

MENU SAMPLING WARM CARAWAY PARKER HOUSE ROLL AND GOLD CREEK BUTTER SMOKED MT. LASSEN TROUT: CAVIAR AND GREEN APPLE WITH A RYE WAFER VADOUVAN CURRY ROASTED HEIRLOOM CARROTS: CHAI LABNEH WITH ENDIVES AND PUMPKIN SEED GRANOLA PORCINI AND CHANTERELLE MAC ‘N’ CHEESE: SHAVED BLACK TRUFFLES AND PECORINO GRAS CRÈME NIMAN RANCH BAVETTE: TALLOW-FRIED POTATOES WITH NAPA CABBAGE AND SAUCE AU POIVRE “BLACK FOREST CAKE”: RITUAL CHOCOLATE TORTE, LUXARDO CHERRY SPICED GOAT 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. 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 atmosphere here is decorated by warm tones, weathered woods and rustic charm.

Beyond the prix fixe menu, you can follow an adventurous day on the hill in the new après ski whiskey lounge. Take advantage of this opportunity to kick back in the socially distanced outdoor heated lounge areas, with a house-made Bavarian pretzel, High West’s winter warmer cocktails and more. High West is working hard at promoting a safe and healthy environment and is following all Summit County Health Department guidelines.

NO N AME S ALOON & GRILL Lunch, dinner and a late-night menu Lunch and dinner daily | 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 four areas, including the main bar, mezzanine, new loft and year-round heated patio. 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.

Before and after your day on the mountain, belly on up for some wings, cold beers and the best dang buffalo burger around. Stop in for lunch, dinner and a lively late-night scene. Eating and drinking every day, must be 21+. For family-friendly dining on Main Street, check out the Annex listing. Visit the website or call for information on private parties. Call for takeout.

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 FISH TACOS: FRIED ATLANTIC COD FILLET, PICO DE GALLO, FRESH CILANTRO IN A FLOUR TORTILLA SALMON SALAD: MIXED GREENS, TOMATOES, ORANGES, FETA, RASPBERRY VINAIGRETTE

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PURPLE S AGE An American Western bistro Open nightly for dinner | 434 Main St. 435.655.9505 | purplesageparkcity.com

MENU SAMPLING CHICKEN TAMALE PANCAKES: PULLED CHICKEN IN BARBECUE SAUCE ON TAMALE PANCAKES, WITH AVOCADO SALSA AND CILANTRO CRÈME PURPLE SAGE CHARCUTERIE BOARD: NIGHTLY SELECTION OF HOUSE-MADE MEATS AND SAUSAGES WITH LOCAL CHEESES AND TRADITIONAL FIXINS PURPLE SAGE MEATLOAF: GRILLED VEAL MEATLOAF WITH HINTS OF POBLANO PEPPERS AND PINE NUTS, TOPPED WITH SWEET TOMATO CHILE SAUCE, SERVED WITH WHIPPED YUKON GOLD POTATOES SUGAR- AND CHILE-CURED DUCK: SEARED, ROASTED MAPLE LEAF FARMS DUCK BREAST ON GREEN CHILE MAC AND CHEESE

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If you’re looking for refined, rustic dining, then Purple Sage is your place. The historic Main Street restaurant — situated in the old Rocky Mountain Bell Telephone building — fits that bill and more. Inside this cozy, romantic atmosphere, you will find cuisine focused on the bold, rustic flavors of the American West, but infused with a modern, sophisticated twist. Envision grilled veal meatloaf or sugar- and chile-cured seared duck served over green chile mac and cheese. Start the meal with the house-made charcuterie platter and keep it company with one of Purple Sage’s creatively prepared cocktails. Or peruse the stellar selection of wines, many of which are exclusive in the state of Utah. (Owner Travis Axtell spends hours ensuring the wine list is distinct and emphasizes boutique and family-owned wineries.) Reservations are highly recommended for this small but incredibly charming restaurant.

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

HISTORIC MAIN STREET

435.649.3536 | riverhorseparkcity.com 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.

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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SHABU Freestyle Asian cuisine Dinner nightly beginning at 5 | 442 Main St. 435.645.7253 | shabuparkcity.com | For delivery, call 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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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 wokseared 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.

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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For delivery, call 435.649.MENU

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, JALAPEÑO, CHIVES AND SOY-GINGER VINAIGRETTE WITH TORTILLA CHIPS 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 BUFFALO CHILI

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Unwind and relax at the top of Main Street in Park City in this classic brewpub.

A local favorite for 31 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 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 from 10 a.m. to 2 p.m., featuring favorites such as country-fried steak and eggs and omelets, along with $2 Mid-Day Mimosas, Mid-Day Marys and Nooners.

YUKI YAMA SUSHI Authentic Japanese cuisine and sushi bar Curbside and to-go available online 1-9 p.m., dinner nightly | 586 Main St.

HISTORIC MAIN STREET

435.649.6293 | yukiyamasushi.com Looking for a classic sushi restaurant with both tradition and cutting-edge, Japaneseinspired 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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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: SMASHED AVOCADO, TWO FRIED EGGS, BABY ARUGULA, PARMESAN CHEESE, ZA’ATAR SEASONING, LEMON YOGURT DRESSING, TOASTED OLIVE THYME BREAD DVGC BLT: MAPLE PEPPER BACON, VINE-RIPENED TOMATO, ARTISAN GREENS, TARRAGON AIOLI, TOASTED STONEGROUND BAKERY CHALLAH BREAD GRILLED CHEESE: SMOKED CHEDDAR, GRUYÈRE, BÉCHAMEL, CONFIT LEEKS, ARUGULA, FIG CHUTNEY, TOASTED SPROUTED WHEAT BERRY BREAD

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At Deer Valley Grocery~Café, you’ll find many of the resort’s famous specialties, from turkey chili to jumbo cookies and more. Open for breakfast, lunch and takeout, with online ordering available, this convenient spot in the Snow Park area can make your day. Start with fresh-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 DVGC BLT. Save room for a standout sweet treat, such as the Deer Valley Carrot Cake. If you feel like eating at home, explore the Family Takeout Dinner menu, or the selection of gourmet grocery items and frozen entrées. Wine, beer and liquor are available for purchase as well. Reservations are not required. With limited indoor seating, the deck is also available and equipped with heaters and firepits so you can enjoy the lakeside views.

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

DEER VALLEY

435.645.6455 | steinlodge.com/dining Nestled mid-mountain among the natural beauty of Deer Valley Resort, only the most exceptional dining will do at Glitretind. Enjoy fresh mountain air on the deck or head indoors to a warm, luxurious environment that is framed by stunning alpine views. The expert culinary team, led by the VP of Food and Beverage Operations and Corporate Chef Zane Holmquist, curates seasonal menus from fresh, local and sustainable ingredients for award-winning dishes, while the knowledgeable sommelier is charged with selecting, purchasing and pairing the wine to complement each meal.

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 | SEAFOOD & S TEAK A fresh take on surf-and-turf classics at The St. Regis Deer Valley 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 exquisite as the views at RIME | Seafood & Steak, the signature restaurant by chef Matthew Harris at The St. Regis Deer Valley. Winner of AAA’s coveted Four Diamond award, RIME presents a seasonally inspired menu built on sustainably caught seafood and locally sourced meats arriving fresh each morning. Favorites on the menu include the lump crab cake with garlic, espelette remoulade, celery root and candied lemon. The tried-and-true classics from land and sea transport you to New England and European coastlines, all while you’re taking in mountain views on the slopes of Deer Valley Resort. The St. Regis Wine Vault, 10-year recipient of Wine Spectator’s Best of Award of Excellence, offers the perfect vintage to accompany your meal, with a vast wine collection of over 1,000 different labels and more than 13,000 bottles.

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 on Kearns boulevard at a renovated lumberyard, you will find two unique restaurants in one building. Both feature a comfortable, modern interior with a nuevo-industrial vibe. The menus feature something for everyone: Boneyard has an excellent selection of entrées and 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. Featuring 14 bigscreen TVs, this is also a great place to watch the game. 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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BURGERS & BARLEY Street foods and fine beers Open for lunch and dinner, Monday–Saturday | 1890 Bonanza Dr. 435.602.1170

MENU SAMPLING TURKEY COBB: GRILLED TURKEY BURGER, APPLEWOOD-SMOKED BACON, CHEDDAR, SUNNYSIDE-UP EGG, BLUE CHEESE DRESSING GUNSLINGER: PULLED PORK, QUESO FRESCO, TOMATO-MANGO SALSA AND SMOKY CHIPOTLE SAUCE RANGING BULL: GRASS-FED BISON, CABERNET-GLAZED ONIONS, MUSHROOMS AND BRIE THE DIANE SALAD: ICEBERG LETTUCE, CANDIED WALNUTS, TOMATO, APPLEWOOD BACON, HARD-BOILED EGG, CRAISINS, CUCUMBER AND CHEDDAR CHEESE WITH A BALSAMIC VINAIGRETTE FIRECRACKER: JALAPEÑOS, PEPPER JACK CHEESE AND HOMEMADE SPICY HABANERO SAUCE

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PARK CITY PROPER

At Burgers & Barley, just because it’s fast doesn’t mean it’s not made fresh. This quick takeout or dine-in restaurant in Prospector offers house-made specialty burgers alongside an impressive beer selection. The eight-ounce burgers are made with fresh, local beef and served on bread made by a local bakery. Whether you are a meat lover or a vegetarian, or anything in between, you will find a large selection of items to choose from, including veggie burgers and chicken sandwiches. Specialty burgers offer unique options, but there are also snacks (think corn dog nuggets and fried green beans), salads, soups, and mac and cheese. The prices are very reasonable (nothing on the menu goes over $15) to feed a family of any size. Hungry for dessert?

The fried Oreos are hard to beat.

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

PARK CITY PROPER

435.645.9114 | facebook.com/elchubascoparkcity 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.

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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For delivery, call 435.649.MENU

ES TE PIZZA New York-style pizza, stromboli, Italian desserts and vegan options Open daily for lunch and dinner | 1781 Sidewinder Dr. 435.731.8970 | estepizzaco.com

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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PARK CITY PROPER

This well-known pizzeria from Salt Lake City brings its family-friendly, casual dining to Park City. With big New York-style slices made from fresh, high-quality ingredients, Este keeps customers coming back for more. Here, you 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.

FAIRWEATHER N ATUR AL FOODS Community health foods store and cafe Open seven days a week, grocery and takeout only | 1270 Iron Horse Dr.

PARK CITY PROPER

435.649.4561 | fairweathernaturalfoods.com Park City’s only locally owned natural foods market and cafe, Fairweather is a popular destination for healthy food and holistic nutrition. In addition to featuring an organic juice bar in town, Fairweather Natural Foods boasts a wide array of vegan, healthy baked goods and gluten-free options. The cafe is currently takeout only and features house-made organic vegan soups, salads, sandwiches and smoothies. Purchase local and organic produce, groceries and a small bulk foods selection, as well as whole-food vitamins, herbal remedies and holistic skin care products. Since the store’s opening in 1992, owner Jen Rattray and her team have brought to consumers a passion and knowledge of nutrition that enable them to assist and advise shoppers based on their questions, concerns and health lifestyle.

MENU SAMPLING FAIRWEATHER FUNKY MONKEY SMOOTHIE: ALMOND MILK, BANANA, PEANUT BUTTER, CACAO, PROTEIN POWDER BREAKFAST BURRITO: WHOLE-WHEAT TORTILLA, EGGS, POTATOES, VEGGIES, PEPPER JACK CHEESE ALL GREEN JUICE: CUCUMBERS, CELERY, PARSLEY, SPINACH, KALE, LEMON, GINGER, APPLE ASIAN WRAP: WHOLE-WHEAT WRAP, BROWN RICE, TOFU WITH TAHINI DRESSING, KALE, CABBAGE, CARROT SALAD WITH SESAME GINGER DRESSING VEGAN CHICKEN SALAD: TEMPEH, VEGANAISE, CELERY, ONIONS

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FRESHIE’S LOBS TER 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 OR MANHATTAN, DEPENDING ON SEASON

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PARK CITY PROPER

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 Jackson Hole). 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.

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

PARK CITY PROPER

435.649.9868 | squatters.com 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.

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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T WIS TED FERN An eatery committed to honoring the roots of its ingredients Open daily | 1300 Snow Creek Dr., Suite RS 435.731.8238 | twistedfern.com

MENU SAMPLING BISON BAVETTE: MARINATED BAVETTE, TOMATOES, THYME-LEMON POPCORN, GREEN PEPPERCORN VINAIGRETTE, STICK BREAD DUCK BREAST: JOYCE FARMS DUCK BREAST, HAVARTI AND HERB POLENTA, ROASTED YOUNG CARROTS, CRANBERRY-SHOCHU GASTRIQUE RAVIOLI: SUNDRIED TOMATO AND WALNUT RAVIOLI, ZUCCHINI, BABY KALE, BROCCOLINI, CHERRY TOMATOES, GARLIC ROSÉ OAT CREAM, SMOKED PAPRIKA PINE NUTS TROUT: FIELD GREENS, ARUGULA, GOAT CHEESE, CHERRY TOMATOES, PROSCIUTTO, SUN-DRIED TOMATO VINAIGRETTE CRISPY SHISHITO SALAD: FIELD GREENS, ARUGULA, GOAT CHEESE, CHERRY TOMATOES, PROSCIUTTO, SUN-DRIED TOMATO VINAIGRETTE

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PARK CITY PROPER

Whether you want to meet friends for an after-work drink and snack at the bar, have a leisurely lunch or gather with friends for dinner, Twisted Fern is a favorite for Park City locals. Chef Adam Ross takes an innovative approach with his seasonal menus. Making almost everything in-house, from the pastas to all the sauces, he sources seasonal ingredients and lets veggies shine with his fresh menu. They believe serving minimally processed, real food should be the norm, not a catchy pitch. While the food is certainly sophisticated, there is still a warm, open, COVID-19-conscientious vibe, allowing families and the après crowd to feel comfortable. This winter, Twisted Fern has extended the use of their patio with a tented solution to allow for additional seating throughout the winter. Look for local beers, creative cocktails and an unpretentious wine list to accompany the meal.

VERS ANTE HEAR TH + BAR Bistro-style Italian comfort food with local beers and craft cocktails Dinner 4–10 p.m., late-night pizza 10–11 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, with a beautiful scenic view from the deck, Versante offers a comforting selection of options designed to please the entire family. Relax over a local craft beer while you enjoy a snack before you settle in and order dinner. The pizza options offer interesting selections and toppings that will surprise you, like the Spiro, with baby arugula, prosciutto, pistachios, honey and truffle oil. 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 is a comfortable, casual addition to the dining scene in Park City, offering great value. Easy 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 TUSCAN STEAK SALAD: STEAK, CANNELLINI BEANS, ARUGULA, RED ONION, OLIVES, LEMON ZEST, ROSEMARY, REGGIANNO CHICKEN PICCATA: AIRLINE CHICKEN BREAST, CAPERS, ZUCCHINI NOODLES, YUKON GOLD POTATO GALETTE MUSHROOM CARBONARA FETTUCCINE: MAITAKE MUSHROOM, PANCETTA, EGG YOLK, SHAVED PARMESAN, HERBS PEAKS WINTER SALAD: BEETS, CANDIED PECANS, GOAT CHEESE, CANNELLINI BEANS, APPLE BEET PUREE, MIXED GREENS, BALSAMIC VINAIGRETTE

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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 HO’S (A PORTION OF PROCEEDS WILL GO TO NUZZLES & CO.) BLUE MOO: SHROPSHIRE BLUE CHEESE, CARAMELIZED ONION, BACON, DRAFTS STEAK SAUCE, LETTUCE, TOMATO VOTE FOR PEDRO BURGER: CHIPOTLE RANCH, CHILE RELLENO, PEPPER JACK CHEESE, PICO DE GALLO, GUACAMOLE, SMOKED QUESO, FRIED JALAPEÑO, LETTUCE CLUCK NORRIS: BREADED CHICKEN BREAST, DBB BUFFALO SAUCE, CHUNKY BLUE CHEESE DRESSING, LETTUCE, TOMATO, ONION BOUJIE HIPPIE: QUINOA SUNFLOWER SEED BLACK BEAN PATTY, CARAMELIZED ONION HUMMUS, TOMATO JAM, BOURSIN CHEESE, CRISPY KALE CHIP

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KIMBALL JCT./CANYONS VILLAGE

Finding made-from-scratch food at a burger bar is rare, but Drafts isn’t a typical burger bar. DBB at Westgate Resort gives its food a gourmet twist. Start your day with something from the tasty new breakfast menu, or head in later and try the Tatchos, tater tot nachos covered in smoky Gouda sauce, bacon, green onions and sour cream. Order from 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 — plus handcrafted burgers and milkshakes. If you are famished after a big day on the trails, then DBB’s Best of State award-winning burgers will hit the spot, accompanied by one of their monstrous shakes with all the fixings — think sides of Ho Hos, Butterfingers and Pop-Tarts!

Featuring more than 50 beers and a fully stocked bar, Drafts Burger Bar is also a lively choice for watching a game on big-screen TVs.

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 Step into Edge Steakhouse, and you may feel like you’ve been transported to Chicago or New York. This upscale contemporary steakhouse at Westgate Resort brings a big-city feel to the mountains. Oenophiles will be pleased with one of the most comprehensive wine lists in Park City, with an in-house sommelier to help select the perfect bottle. Edge is all about its Snake River Farms domestic wagyu steaks. You won’t find steaks like these anywhere else in Utah. Edge is also proud to feature a 55-day dry-aged bone-in New York strip and bone-in rib-eye. À la carte steaks can be accompanied by sides like the black-and-white truffle mac and cheese or the classic wagyu tartare. Make sure to sample inventive entrées, like the Mary’s Free-Range Chicken or the Silk Road Spicy Shrimp appetizer.

MENU SAMPLING SNAKE RIVER FARMS: 10-OUNCE EYE OF RIB-EYE OR 8-OUNCE ZABUTON NIMAN RANCH: DRY-AGED BONE-IN NEW YORK OR DRY-AGED BONE-IN RIB-EYE WAGYU TARTARE: HAND-CUT SNAKE RIVER FARMS WAGYU, EGG YOLK, CAPERS, LEMON, HERBS, MUSTARD, 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 RAMEN: SLAB BACON, SCALLION, SOFT EGG, MUSHROOM NORI, KIMCHI HOT FUDGE BROWNIE BANANA SPLIT: CARAMELIZED BANANA, CHERRIES, ALMOND, WHIPPED CREAM

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KIMBALL JCT./CANYONS VILLAGE

From its late-2018 opening, this Kimball Junction gem was an immediate favorite. 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 adheres to the strictest guidelines for COVID-19 to ensure the health of associates and guests.

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-skiing, 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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RED ROCK JUNCTION High-quality craft brews and delicious food since 1994 Lunch and dinner daily, weekend brunch until 3 p.m. | 1640 W. Redstone Center

435.575.0295 | redrockbrewing.com

MENU SAMPLING BRUSCHETTA: OVEN-ROASTED TOMATOES, FRESH BASIL, WALNUT-CRUSTED GOAT CHEESE, PARMESAN TOASTS WARM SHRIMP SALAD: WATERCRESS, SPINACH, SWEET POTATOES, GRAPEFRUIT, TOASTED PISTACHIOS, GORGONZOLA, LEMON PEPPER DRESSING WILD MUSHROOM PIZZA: WILD MUSHROOMS, CARAMELIZED BALSAMIC ONIONS, FRESH THYME, PARMESAN AND GRUYÈRE CHEESES SAUTÉED HALIBUT: SAUTÉED SPINACH, LEMON CAPER BUTTER SAUCE FRENCH ONION STEAK SANDWICH: GRILLED 7-OUNCE NEW YORK STEAK, CARAMELIZED ONIONS SERVED ON TOASTED SOURDOUGH BREAD WITH MELTED GRUYÈRE AND MOZZARELLA CHEESES

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KIMBALL JCT./CANYONS VILLAGE

If you are looking for the best spot to enjoy a family-friendly dining experience, then head to Red Rock Junction at Kimball Junction. With its award-winning brews, a full liquor and wine selection, and a menu that boasts much more than your typical pub fare, you’re sure to find something for all ages. The handmade wood-fired pizzas are cooked to perfection in an oven imported from Italy, and the specials board is filled with unique offerings that change daily. The brewery has earned a national reputation as one of the most creative breweries in the country. For the 21-and-over crowd, the Tap Haus bar focuses on crafting complex and innovative beers and serving up interesting menus in a relaxed, adult-only area.

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, CASHEW-CAESAR DRESSING ROASTED BRUSSELS SPROUTS: CARROT CHERMOULA, MAPLE, LEMON, ALMOND, URFA BIBER YALLA FALAFEL: FALAFEL, HUMMUS, ISRAELI SALAD, SPICED TAHINI, MICRO CILANTRO HASH HASH: BRAISED BEEF, SWEET POTATO HASH, HORSERADISH AIOLI, AGED FETA, PICKLED ONION, MUSTARD SEED, PARSLEY, CHIVES POKE TUNA: RAW YELLOWFIN TUNA IN PONZU MARINADE, SESAME COUSCOUS, SMASHED AVOCADO, VIETNAMESE SLAW MED 5.0: FALAFEL, HUMMUS, CASHEW CAESAR BROCCOLI, SESAME COUSCOUS, PITA STRIPS, ISRAELI SALAD, SPICED TAHINI, MICRO CILANTRO

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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

435.654.1400 | theblueboarinn.com

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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HEBER VALLEY & SURROUNDING AREA

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 Four Diamond 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.

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

HEBER VALLEY & SURROUNDING AREA

435.654.5336 | dairykeen.com Since 1946, the Mawhinney family has been serving up traditional burgers and shakes to the Heber City neighborhood. In the building of what was once a Dairy Queen is Dairy Keen — Home of the Train. As generations of the Mawhinney family continue to serve a variety of burgers, sandwiches, salads and ice cream items, a miniature train circulating overhead celebrates the history of Heber Valley. Burgers and sandwiches stack the menu with options, including fried or grilled chicken, fish, turkey, ham and more. An ample side selection includes french fries, onion rings or tater tot stix. The menu also has many gluten-free offerings. And be sure to try the house-made soups, served all throughout the winter. 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 16 consecutive years. Masks required.

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 HOUSE-MADE SOUPS: DAILY ROTATING SOUPS MADE FRESH IN-HOUSE BEST OF STATE SHAKES: OREO, FRESH STRAWBERRY, ROCKY ROAD AND MORE CLASSIC FLAVORS

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GOOCHY GOO BBQ Outstanding down-home barbecue Tuesday–Saturday lunch and early dinner | 51 W. Main St. 435.671.1569 | goochygoobbq.com

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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HEBER VALLEY & SURROUNDING AREA

Steve and Heatherly Stanley’s Midway barbecue joint moves to a new, expanded location 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 downhome 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.

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.

HEBER VALLEY & SURROUNDING AREA

435.649.8300 | highwest.com Located on the beautiful Blue-Sky Ranch, this family-friendly venue welcomes you to enjoy mountain-crafted cuisine and sensory whiskey tours and tastings. Home to High West’s Main Distillery operations, you might catch a glimpse of the massive copper still, which, along with the unique filtered limestone water of the ranch, provide High West’s distillers the template on which the brand has built its cachet. New this year is the 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. High West is working hard at promoting a safe and healthy environment and are following all Summit County Health Department guidelines.

MENU SAMPLING HEBER VALLEY CHEESE CURDS: BEER-BATTERED AND FRIED HEBER VALLEY CHEESE CURDS WITH COMEBACK SAUCE DUCK CONFIT FLATBREAD: DOUBLE RYE RUBBED DUCK LEG, FLATBREAD, BALSAMIC HEIRLOOM TOMATOES, ARUGULA, CRACKED PEPPER YOGURT WILD GAME STEW: BISON, ELK, ANTELOPE, BOURBON, FINGERLINGS, TURNIPS, CARROTS, HERBS, COTTAGE ROLLS, SERVED WITH FARRO PILAF REFECTORY BURGER: 8-OUNCE PROPRIETARY BLEND OF BISON AND BEEF, HOUSE PICKLES, GOLD CREEK BARREL ASH CHEDDAR AND DOUBLE RYE! ONION JAM ON A HOUSE-MADE SEEDED BUN CAST IRON ROCKY MOUNTAIN TROUT: OPEN FACED WITH WHISKEY MALT COLESLAW, SHAVED RED ONION AND CRUMB BROS. RYE BREAD

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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.

THE TREE ROOM Seasonal mountain cuisine in an intimate, fine dining atmosphere Open Tues.–Sat. 5–9 p.m. | Sundance Mountain Resort

HEBER VALLEY & SURROUNDING AREA

866.627.8313 | sundanceresort.com/dining/tree-room In 1970, Robert Redford built the first building at Sundance Mountain Resort: The Tree Room, a cabin constructed around an actual tree, where he and his friends could have a great meal. Since then, the restaurant has grown but maintains its rustic, intimate atmosphere while serving some of the best cuisine in the area. The Tree Room is one of five Forbes Travel Guide Four-Star restaurants in Utah. Chef Ashley Parkins brings her philosophy on food to the kitchen with seasonal ingredients inspired by nature, classic techniques and a modern approach. You’ll be impressed with her take on traditional mountain dishes, like the Pepper Steak, Salmon and Tagliatelle. With a number of private-label wines, The Tree Room consistently wins Wine Spectator awards. And with décor that includes Redford’s Native American art collection and black-and-white photographs from his film sets, you’re in for an experience you won’t soon forget.

MENU SAMPLING TREE ROOM PEPPER STEAK: SPINACH, BUTTERMILK MASHED POTATOES, MANGO CHUTNEY PORK TENDERLOIN: PARSNIP GNOCCHI, SEASONAL MUSHROOM, LAVENDER MUSTARD, CONFIT BLACKBERRY TAGLIATELLE: SUNCHOKE, SEASONAL MUSHROOM, CONFIT EGG YOLK, GRANA PADANO DUCK: PARSNIP, APPLE BACON COMPOTE, FENNEL, ORANGE, JUS CHOCOLATE DECADENCE: MILK CHOCOLATE PANNA COTTA, CARAMEL MOUSSE HONEY CARROT CHEESECAKE: CINNAMON MOUSSE, DRIED PINEAPPLE FLOWER, CANDIED WALNUT

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PRIVATE CHEF SERVICES & EVENT CATERING

We bring the restaurant to your home.

With comforting & handcrafted food, Savoury Kitchen takes the uncertainty out of uncertain times.

Delivery & pickup options available.

OUR KITCHEN, YOUR PLACE 435.608.1408 www. sa v o u r y pa r k c i t y.c o m

M O U N T A I N E X P R E S S D E L I V E R Y. C O M RESTAURANT DELIVERY SERVICE Open for Lunch 11 a.m. - 2 p.m. & Dinner 5 p.m. - 9 p.m.

Look for the Mountain Express delivery icon for participating restaurants.

ORDER ONLINE or Give Us a Call 435.649.MENU (6368)

BODEGA

EL CHUBASCO

BUONA VITA

ESTE PIZZA

BURGERS & BARLEY

SHABU

TEKILA MEXICAN GRILL AND CANTINA ...AND MORE

YOUR PERFECT ONE-STOP SHOP. A cafe, deli, and specialty market located at the top of historic Main St. in Park City.

Grab & go meals, coffee, and full-service catering from the team at Riverhorse on Main.

221 Main St., Park City, UT 435.649.0799 | riverhorseprovisions.com | @rhprovisions

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

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