Dishing Park City | Issue 10

S U M M E R / FA L L

ISSUE NO. 10

PARK CITY

Find o what cheuft love to m s ake with sum mer greens.

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OF THE BEST BURGERS IN TOWN FOODIE EVENTS + SUMMER NOT TO MISS A FOOD LOVER’S GUIDE TO GREAT DINING AROUND PARK CITY

AWAR D W INN I N G G O LF

The Promontory lifestyle is about coming here and immersing yourself in the natural beauty surrounding you and enjoying all the community has to offer. It’s about playing your way, whatever that may be. With 13 Signature Club Amenities and endless activities, there is something for everyone at Promontory.

Introducing A D RE A M W IT H I N A DR EA M A BE A CH AT 7,000 FEET

A SPECTACULAR NEW PROPERTY RELEASE SUMMER 2019 FIND OUT MORE: (435) 333-4600

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 2019 Promontory Development, LLC. Each individual office is Independently Owned and Operated.

Your favorite Restaurant in Park City Now offers full-service catering Pick Up — Place your order and let us know when you want to pick it up. Can be prepared ready to eat or ready to heat.

Drop-Off — We prepare your meal and deliver it to your location either hot or cold.

Delivery/Staffed — Our team will provide a full-service experience as a plated meal or a buffet designed to your every need.

Private Chef — A private chef from our team will be on site to prepare your meal from start to finish.

Riverhorse on Main, 540 Main St., Park City, UT | 435.649.3536 | www.Riverhorsecatering.com

Summer Decadence Enjoy Stein Collection’s exemplary on-mountain dining options right in the heart of Deer Valley. With menus crafted by award-winning chefs, the cuisine ranges from traditional American specialties to fresh, eclectic and tasteful sensations.

GLITRETIND RESTAURANT Stein Eriksen Lodge

(435) 645-6455

TROLL HALLEN LOUNGE

CHAMPIONS CLUB

CENA RISTORANTE & LOUNGE

Stein Eriksen Lodge

Stein Eriksen Lodge

The Chateaux Deer Valley

(435) 645-6455

(435) 645-4129

(435) 940-2200

For those who seek the best, there’s only Stein.

dish ng

®

ELEMENT KITCHEN & BAKERY Cafe • Takeout • Meal Kits • Gourmet Grab & Go Gluten-Free, Keto, Paleo & Vegan Options All Organic, Housemade & Delicious Brunch on Saturdays & Sundays

NO.1 0 S U M M E R / F A L L

Q: THIS YEAR, BLIND DOG SEAFOOD & RAW BAR CELEBRATES 20 YEARS OF FRESH SEAFOOD DINNERS. WHAT IS ANOTHER OF YOUR FAVORITE LONGTIME SPOTS IN PARK CITY? PUBLISHER AND EDITOR-AT–LARGE allison@dishingmagazine.com Allison Arthur

I am a huge fan of dining on the outdoor deck at Stein Eriksen. I am not afraid to order a round of the crispy garlic cheese fries for the table. They are served with the best fry sauce!

MARKET DIRECTOR Ashley Lanning

Being part of the ski-racing community, we enjoy going to Adolph’s Restaurant.

ART DIRECTOR Kristen Hartnett GRAPHIC DESIGNER Katie Kline

ELEMENT CHEF SERVICES

Catering • Private Chef • Special Events

CONTRIBUTORS Deb DeKoff

Special events call for special places: 350 Main never disappoints!

Nate Dolin-Aubertin Darby Doyle Scott Hallenberg Angela Howard Locke Hughes

It can’t get any more classic than Stein Eriksen’s legendary breakfast buffet!

Aliza Lukowski

I love Shabu. You have to get the wagyu on the hot rock with ponzu butter. Yum!

Julie Shipman

My dad and I used to go to Baja Cantina after skiing to get crab enchiladas.

#morethanorganic #locallysourced #chefcreated #takeoutelevated 435.731.8383 • WWW.ELEMENTPARKCITY.COM LOCATED IN SNOW CREEK PLAZA

Sam Simma Susie Theis Brian Upesleja

RESERVATIONS: 435.571.0349

27649 OLD LINCOLN HWY WANSHIP, UT AUBERGERESORTS.COM/BLUESKY

What We Crave

PHOTO BY ALLISON ARTHUR

MOUNTAIN MAMA THROUGH AND THROUGH,

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I enjoy all the fruits of Park City summer living: peak summiting, waterskiing, trail running, mountain biking and, best of all, chasing after my two toddlers! There is always a reason to eat well, and I try to earn every meal! Here are some food and activities you can find me enjoying this summer.

A perfect food start to my working days is a vanilla spiced chai from Townshend’s Tea Company followed by breakfast next door at Bartolo’s with their to-die-for baked eggs or the breakfast bowl.

After a long trail run, I’ll be perched up on the stunning patio of the Stein Eriksen Residences’ 7-8-8-0 restaurant to treat myself to the legendary Stein’s burger paired with an ice-cold beer. As my best friend since childhood tells me, “There isn’t a burger you’ve met that you didn’t love.” Check out the 5 Ways burger story, hand-picked and tested by yours truly.

For a healthy refuel, I love Harvest’s delicious freshpressed juices, and Fairweather Natural Foods has the best salad in town for a quick, healthy meal.

I’m looking forward to days on the patio at Deer Valley Grocery~Café with my babies, enjoying the delicious food, sunshine and views of the ducks on the pond. As a family we love to attend the Deer Valley Concert Series. We grab food to pack for a picnic or preorder for pickup at Park City Provisions.

Ladies night generally starts with some rosé at Old Town Cellars, and then we migrate up to The Spur Bar & Grill for my current favorite pizza in town, The Trip. If we are really going out for the evening, we will end up at No Name Saloon & Grill for a late-night rooftop patio hangout under the stars.

Cheers to all of us for being lucky enough to share in these Park City summer-season delights!

–Ashley

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TUHAYE

EMPIRE PASS

MAIN STREET

OUTPOST

FO U R

C L U B S—O N E

MEMBER SH IP

INFINITE WONDER Talisker Club is Park City’s only four-club private community presenting an incomparable collection of mountain, Main Street, backcountry and country clubs. Unforgettable memories are shared, friendships flourish, and families grow closer with every adventure. Come make wonder your legacy.

Call 435.333.3617 For Your Private Tour

NEW PROPERTY & HOME RELEASES

Visit TaliskerClub.com

Homesites from $375K to $2.9M | Homes & Residences from $1.5M to $9M

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. ©2019 The names and logos are licensed and registered trademarks of Storied Deer Valley, LLC. © 2019 BHH Affiliates, LLC. Real Estate Brokerage Services are offered through the network member franchisees of BHH Affiliates, LLC. Most franchisees are independently owned and operated. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity

TOC F E AT U R E S 46 VEG OUT

Summer veggies take a starring role at local eateries.

54 FROM A TO Z

Here’s our handy guide to expand your knowledge of food and cooking terms.

62 CHOCOLATE

The handmade tale

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TOC

D E PA R T M E N T S

35 FIVE WAYS: BURGERS

16 ASK FOR IT

41 IN THE KITCHEN WITH:

23 A LESSON IN: GIN MAKING

Penny Kinsey

The knowledgeable team at Alpine Distilling breaks down what goes into gin — and tells us how we should drink it.

53 BY THE DATES

29 KITCHEN VIEWS

66 WILL TRAVEL FOR FOOD

Deer Valley condo gets a remodel to open up the kitchen space.

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Don’t miss out on summer’s best foodie happenings.

59 ATHLETES EATS: Jax Mariash Santa Fe

76 RESTAURANT LISTINGS

Contributor Spotlight

A

Lukowski lives and breathes the world of food. Talking about food is her favorite pastime.

Growing up for most of her life in New York City, she worked in all areas of the hospitality business and eventually landed in culinary school. After eating her way through NYC, she decided it was time for a change and moved out to Park City.

If she’s not out eating, you can find her backpacking, camping, skiing and enjoying every bit that Park City has to offer.

PHOTO BY ALLISON ARTHUR

liza

Aliza Lukowski SA L E S & S O C I A L M E D I A CO N T R I B U TO R

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You moved to Park City from working in the New York restaurant scene. Any NYC spots you still have to get back to on any visit?

Too many to count! Buvette is the best place to get breakfast — you feel like you’re in a cafe in France. I love Paulie Gee’s and Motorino for Neapolitan-style pizza, and I always have to make a trip to Koreatown for Dons Bogam Wine Bar & BBQ. And for a cocktail, you can’t beat The Dead Rabbit and The NoMad Bar. In addition to working for Dishing, you also work at Handle. What are a couple of your favorite dishes there?

The menu changes constantly, but there will always be fried chicken on it — and you must try it. It’s brined for 24 hours, so it stays juicy. I also love any dish they make with morels.

You have spent some time exploring the restaurant scene in the Heber Valley and Midway. What are a few places and/ or dishes that you love in those spots?

The Heber Valley restaurant scene has really exploded!

There is so much delicious food out there. For breakfast, go to The Bagel Den — they fly their dough in from NYC, which is probably why I love it so much. Get the power bowl at Lola’s Street Kitchen with grilled shrimp, avocado and asparagus for lunch. And don’t miss The Corner Restaurant.

They make homemade pasta daily, and their pies are out of this world. My personal favorite is the coconut cream pie.

We featured five of the best burgers in town. Do you have a favorite?

Silver Star Café’s burger is mouthwatering! I love it there because you can sit outside in the summer and take in the views while enjoying your burger and a beer after a nice hike or ride.

Indulge

It’s Time To

PRIVATE CHEF SERVICES & EVENT CATERING

innovative, comforting, handcrafted food fresh local ingredients & quality product modern interpretations of classic dishes 435.608.1408 www. sa v o u r y pa r k c i t y.c o m

OUR KITCHEN, YOUR PLACE

Ask For It!

Readers’ favorite recipes from Park City restaurants

I am always on a quest to make my salads more interesting. The best way to do that is with a good salad dressing. The cilantro version at Crystal Park Cantina is so, so good. I’d love to make this at home to jazz up all my greens.

— WHITNEY YOUNG, CHARLOTTE, N.C.

PHOTOS BY ALLISON ARTHUR

Crystal Park Cantina’s Cilantro Dressing 2 cups packed cilantro (with stems) 1/2 cup olive oil 1/2 cup avocado oil 1/2 cup apple cider vinegar 2 tablespoons garlic, chopped 2 tablespoons honey 1/2 lime, juiced Sea salt to taste Optional: 1/2 jalapeño, seeded, for spice

> Put all ingredients in a high-powered blender (like a Vitamix). Blend until emulsified.

I love starting my meal at Versante with their artichoke dip — it’s so warm and indulgent. I would love to know how it’s made and give it a whirl at home.

— CALLI STONE, SALT LAKE CITY

Versante Hearth + Bar’s Artichoke Dip For dip: 1 pound cream cheese 1 cup mozzarella, shredded 1 cup cheddar, shredded 2 cups smoked Gouda, shredded 1 cup Parmesan, shredded 1 cup sour cream 2 teaspoons Italian seasoning 1/2 teaspoon red pepper flakes 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 can artichoke hearts, drained and roughly chopped

> Heat oven to 350 F. Mix all ingredients except artichokes in a food processor. Fold in artichokes and place in a greased dish. Bake for 10-15 minutes, or until top is brown and bubbling.

Top with panko topping.

For panko topping: 2 cups panko bread crumbs 1/4 cup fresh parsley, thyme, oregano and rosemary, chopped 1 teaspoon kosher salt 1/2 teaspoon ground black pepper

> Drizzle bread crumbs with olive oil and toast in a frying pan. Cool.

Once cool, mix with seasonings.

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Ask For It!

EDITOR’S REQUEST:

Everything we caught on camera at a recent photoshoot at Lola’s looked and tasted amazing, especially with all their homemade sauces. I thought this ranch would make a great addition to anyone’s pile of everyday recipes.

— ALLISON ARTHUR

Lola’s Street Kitchen’s Ranch Dressing 4 cups mayonnaise 4 cups buttermilk 2/3 bunch green onions, finely chopped 1 tablespoon garlic, minced 1/3 cup cilantro, finely chopped Salt, to taste White pepper, to taste Tapatío hot sauce, to taste Worcestershire sauce, to taste

> Whisk ingredients together until smooth and wellcombined. Pour into a jar and chill in the refrigerator until ready to serve. Store in the refrigerator for up to one week.

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MARKET DIRECTOR’S REQUEST:

I often make overnight oats for an easy, on-the-go breakfast, but mine are nowhere near as good as the dish chef Alex serves at Bartolo’s. I am so excited to try these at home!

— ASHLEY LANNING

Bartolo’s Breakfast Bowl 4 cups rolled oats 2-3 cups coconut milk 1 cup dates, chopped 2 cups dairy-free yogurt For garnish: banana chips, chopped shaved green apple maple syrup micro herbs

> Soak the oats overnight

in just enough coconut milk to cover. In the morning mix in the chopped dates and yogurt. Garnish each bowl with banana chips, green apple, a drizzle of maple syrup and top with micro herbs.

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Ask For It!

Everything at Harvest is as beautiful as it is delicious.

Their juices are no exception, and the Golden Juice is my favorite. I would love to give it a whirl at home. — JEDA HIGGS, PARK CITY

Harvest’s Golden Juice 5 oranges 3 turmeric roots 2 large carrots 1/2 ginger root 1 lemon Sprinkle of black pepper

> Run ingredients through a juicer to combine.

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350 MAIN

An exciting new partnership between 350 Main and Alpine Distilling pairing modern American cuisine with award-winning spirits.

350 Main Street 435.649.3140 350main.com I alpinedistilling.com

A LESSON IN

BY LOCKE HUGHES PHOTOS BY JULIE SHIPMAN

Gin Making THE KNOWLEDGEABLE TEAM AT ALPINE DISTILLING BREAKS DOWN WHAT GOES INTO GIN — AND TELLS US HOW WE SHOULD DRINK IT.

Y

OU’VE VISITED CRAFT BREWERIES AND HAD A BEER FLIGHT (OR FIVE). YOU’VE ATTENDED WINE TASTINGS GALORE. BUT A GIN TASTING AND MAKING? THAT’S A NEW EXPERIENCE FOR MOST OF US. ALPINE DISTILLING, AN AWARD-WINNING, LOCALLY OWNED AND OPERATED DISTILLERY IN SILVER CREEK, WANTS TO CHANGE THAT. In their Main Street micro-distillery — a cozy, rustic space tucked downstairs at Alpine Distilling at 350 Main — the distilling and restaurant team hosts the Gin Experience. During this unique, private event, groups of up to eight learn about the art of gin distilling while expanding their aroma skills and knowledge.

If you’re thinking to yourself, “But I’m not a gin person,” we bet that Alpine’s founder and managing director, Rob Sergent, can change your mind. “To say you don’t like gin is akin to saying you don’t like the weather,” Sergent, a fourth-generation distiller originally from Kentucky, tells us. “We just have to find the right place for your palate, and we’ll guide you in the process so that you can craft something personal that you’ll enjoy.”

First of all: What is gin, exactly? By definition, gin is a liquid “produced by distillation or mixing

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of spirits with juniper berries and other aromatics or extracts.” In other words, making gin is a little like flavoring vodka. Gins are defined as having a base of at least 50% juniper, which tastes similar to how pine needles smell, plus a hint of floral and herbaceous notes.

While all gins start with a base of juniper, the other herbs and spices added in vary greatly — which is why Sergent says there’s a gin to please any palate. Some gin variations use just three or four botanical flavors, while others have up to 30.

And that’s where the magic of the Gin Experience happens.

From the mix of dried herbs and fruit, including citrus peels, cucumber, rosehips, angelica root, licorice, lemongrass, orris root, nutmeg, cinnamon, anise seed and other spices, guests will select which flavors to include in their very own customized bottle.

Then, as they enjoy a four-course dinner prepared by chef Matt Safranek, the Alpine team gets to work distilling each team’s personal bottle of gin at the micro-distillery on site. Throughout the meal, guests get to taste the heads, hearts and tails of their liquor during the distillation process, while sipping specialty-crafted cocktails made with Alpine’s gins.

While we realize you won’t be able to replicate the process at home (unless you happen to have a micro-distillery at your house!), we can share what we learned about gin — and hopefully help you grow to appreciate this liquor as much as we did.

THE BASICS — HOW TO BE-GIN START WITH JUNIPER .

If you’re “not a gin person,” begin with a smaller amount of juniper botanicals. “From there it’s a mathematical equation on how much to use of what type of botanical to extract the desired flavor,” Sergent says.

(The Alpine team will give you more exact measurements after getting to know what kinds of aromas you like.)

CHOOSE YOUR BOTANICALS.

Want your gin on the sweeter side? Add botanicals like angelica root, orris root or licorice, all of which act as natural sweeteners. If you prefer a softer mouthfeel, try rosehips. Ready for a little zing? The citrus botanicals, such as lemon peel, orange peel or grapefruit peel, add zest to the final product.

DISTILL YOUR GIN.

As you select your botanicals, the Alpine team will prepare the handmade copper pot stills in the micro-distillery.

They’ll add the dried botanicals to the base, and the fresh peels to the vapor basket above the still. As you enjoy your four-course meal, the product will be distilled and will be ready to take home by the end of the evening. They do suggest that you wait a few weeks to allow it to develop before trying it.

CR AF T A DELICIOUS GIN DRINK .

During the Gin Experience, you’ll get some tips for making your own cocktails at home — beyond a basic G&T. First, grab a great base spirit — like Alpine’s Summit Gin or your own custom Park City Gin. “Then pick up high-quality soda, tonic or spring water, fresh fruit, and well-made bitters and go to town,” Sergent says.

It’s a process of mixing and matching to find out what you like, but a good rule of thumb to add life to a drink, according to Sergent, is to juxtapose sweet with sour flavors.

PAIR IT WITH JUST ABOUT ANY THING.

Gin is a highly versatile drink when it comes to food pairings, Sergent says. To get specific, gin cocktails go along surprisingly well with salty, spicy cured meats — think salami, chorizo or prosciutto — as well as strong cheeses. (Hello, charcuterie boards!) Or try a gin drink with smoked salmon or trout; it stands up nicely to the taste. Gin also pairs delightfully with ice cream and fresh fruit, making it an ideal after-dinner drink with an outdoor meal this summer.

GET SAUCY:

For a fun night out, grab a partner and make your own bottle of gin at 350 Main’s distilling dinner.

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THE RECIPE

HOW TO USE YOUR GIN ALPINE ROSE • • • • • •

1 1/2 ounces Summit Gin 3/4 ounce Preserve Liqueur 3/4 ounce Aperol 1/2 ounce lemon juice Dash of rose water Dash of flower bitters

Add all ingredients to a shaker filled with ice. Shake and strain into a coupe.

Deer Valley condo gets a remodel to open up the kitchen space.

by Allison Arthur photos by Deb Dekoff

THE

Kitchen Views

The Deer Valley condo Debby Turkington and her husband, Brent, had used since 1986 was small, divided up into sectioned rooms and outdated. After years of working in it as caterer, Turkington finally got a chance to remodel it and turn it into her dream kitchen.

She knocked out every single wall and started from scratch. “I knew exactly what I wanted,” she says.

An entertainer at heart, she aimed to

create a space that was open and had plenty of storage. She hired an architect to help, but really directed the project herself. The firm wanted to have one part of the island attached to a wall, but she had other ideas. “I fought for what I wanted,” she says. “I didn’t want to be boxed in, so it has an alley on both sides and the flow is great.”

Turkington says on snowy days when there is 4 feet of snow out the window, she does “laps” walking around. “I can get all my miles in.”

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She’s very happy with how things turned out.

Turkington says she does a fair amount of entertaining even though she has retired from cooking professionally. In addition to running a catering business for many years, she also worked in the banquet department of the Stein Eriksen Lodge. Cooking is something that she picked up naturally from her huge Southern family (she has 32 cousins!). Both sides of her family were farmers, and they grew up eating primarily things they grew.

“My mom, my grandmothers, all of the aunts and not a few of the uncles were good cooks,” she says. “Since my mom and dad both worked full time, I spent a great deal of time in south Georgia, helping out on the farms with all the relatives. And part of that was cooking, putting up vegetables, etc.”

She recalls that when she was still a teenager, she tried to re-create a restaurantfavorite peach pie and made a new one every day for a week until she got it just right. “I don’t think I have made one since,” she says.

In general, Turkington’s cooking philosophy is to have fun, enjoy guests, and make and serve things you love, all of which she practices regularly in her new kitchen. “I don’t think cooking is a science — measurements don’t have to be exact, ingredients can change from one making of a recipe to the next,” she says.

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S P E C I A L F E AT U R E S OF THE KITCHEN: > A BUILT-IN COFFEE STATION, COMPLETE WITH A RECYCLING HOLE THAT EXACTLY FITS THE PODS > A STEAM OVEN > A CUSTOM COUNTERTOP MADE FROM RECLAIMED RAILROAD TRESTLES FOUND IN THE GREAT SALT LAKE > A BUILT-IN SPICE DRAWER AND KNIFE RACK WITHIN REACHING DISTANCE OF THE COOKING SURFACE > AN INDUCTION HEATING STOVE > BIG, DEEP DRAWERS THAT OPEN TO BOTH SIDES > A RAISED DINING BAR > HARD-TO-SCRATCH HICKORY FLOORS

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FROZEN WATERMELON PUPCICLES 1/4 OF A SMALL WATERMELON, CUBED AND PUREED EQUAL AMOUNT OF PLAIN YOGURT SMALL DOG BONES USING A MINIATURE MUFFIN PAN, FILL EACH CUP HALFWAY WITH YOGURT. TOP THE REST OF THE CUP WITH PUREED WATERMELON. PLACE IN FREEZER FOR 15 MINUTES, OR UNTIL THE WATERMELON STARTS TO THICKEN. INSERT A DOG BONE INTO EACH CUP, AND THEN FREEZE UNTIL COMPLETELY FROZEN.

DEBBY TURKINGTON’S BUFFALO CHICKEN DIP 25 OUNCES BONELESS CHICKEN, CUBED 1/4 CUP FAJITA SEASONING 8 OUNCES CREAM CHEESE, SOFTENED 1/2 CUP BLUE CHEESE DRESSING 1/2 CUP RANCH DRESSING 1 CUP BUFFALO WING SAUCE 1/2 CUP SOUR CREAM 1/2 CUP CRUMBLED BLUE CHEESE 1/2 CUP SHREDDED MOZZARELLA CHEESE 1/2 CUP SHREDDED MEXICAN CHEESE Sprinkle whole chicken pieces with fajita seasoning. Cook until done in Crockpot or Dutch oven. Set the meat aside. Heat oven to 350 F. Using an electric mixer, mix cream cheese, salad dressings, hot wing sauces and sour cream. Add cooked chicken and cheeses and mix until combined. Bake for 20 minutes or until mixture is heated through; stir. Serve with crackers or vegetables.

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Top KW Individual Realtor in Utah for the last 6 YEARS!

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5 Ways

Burgers

Whether it is beef or crazy toppings you crave, we’ve rounded up five burgers you must try.

by Allison Arthur & Ashley Lanning photos by Allison Arthur J & G GRILL’S SNAKE RIVER FARMS WAGYU TRUFFLE BURGER Why we love it: Not just one but two patties of American wagyu beef are loaded onto this lunchtime menu favorite.

The twist: Fontina cheese is melted over the beef, and the bun is smothered with a black truffle aioli. The burger is finished with frisée tossed in a vinaigrette.

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BURGERS & BARLEY’S TURKEY COB Why we love it: You get turkey and bacon on this monster burger, but the protein doesn’t stop there. An egg on top sends this over the edge.

The twist: Loaded with meat and cheese (a slice of cheddar and a blue cheese sauce), it will leave you wondering how this combination all works so well together.

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DRAFTS BURGER BAR’S BOUJIE HIPPIE BURGER Why we love it: This healthy vegetarian patty is homemade and full of delicious additions such as quinoa, sunflower seeds and black beans. The bun is locally made, and even a meateater will not want for more with this satisfying sandwich.

The twist: This burger is topped with caramelized-onion hummus, tomato jam, Boursin cheese and crispy kale. We are obsessed.

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BURGERS & BOURBON’S TUNA BURGER Why we love it: A tangy teriyaki marinade on the tuna steak is seared into the flavor.

More is added before the burger is served so it has an extra punch. The Korean tahini slaw on top also takes it up a notch.

The twist: A buttery ciabatta bun from a local bakery is used, and the tuna won’t leave you feeling like your burger was too greasy.

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NO NAME SALOON & GRILL’S ZESTY AVOCADO BUFFALO BURGER Why we love it: Made with uberhealthy buffalo meat, this burger is topped with a fresh bun that is delivered daily to this popular downtown bar.

The twist: An avocado adds back some of the fat the leaner meat lacks, and a house-made chipotle vinegar aioli gives it just the right kick of spice.

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• Hands-on cooking classes • Private cooking parties • Corporate events - Team

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spectacular view

• Perfect for newcomers,

date nights, vacation activities

• Sign up on our website for

a class today!

www.mindfulcuisine.com

A Cooking and Dining Experience in Park City

Custom Crafted Cuisine

deelicious parkcity.com

In the Kitchen with Penny Kinsey

by Allison Arthur Photos by Nate Dolin-Aubertin

The owner and chef of Blind Dog celebrates a milestone of bringing fresh seafood to Park City.

BLIND

Dog’s owner and chef Penny Kinsey, 48, grew up around seafood and restaurants. Her family owned an oyster farm, which at one point was the largest in the world, and ran a restaurant on the beaches of Delaware. As a child, she spent a lot of time there both playing and then working.

“I remember being a small child and running through the kitchen and locking my cousins in the walkin coolers,” she says.

Despite the family’s success, her grandfather never wanted her to get into the business. “He made me promise him that I wouldn’t get into the restaurant business,” she says. She thinks he was worried about how much work it takes and her having to be married to it, which she now is.

But Blind Dog, a neighborhood favorite, is something the chef has good reason to be proud of. Kinsey has proved she has the dedication it takes to keep a restaurant interesting and still a place new and regular people flock to for the fresh seafood, her family meatloaf recipe and the lively summer deck. Oh, and the bonus? She loves doing it.

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WHAT DO YOU THINK YOUR GRANDFATHER WOULD SAY NOW?

I think he would be really proud of me and see that I actually carried on the details that he instilled in me. Our house vinaigrette is his recipe, and so is the creamed spinach. Our mustard is made in-house. That is like a tribute.

At his restaurant they always offered complimentary desserts for birthdays and anniversaries. We do the same thing with our signature bread pudding.

YOU HAD STUDIED AND WORKED IN ART HISTORY. HOW DID YOU SHIFT BACK INTO THE CULINARY WORLD?

I was on a family trip to Thailand and took a cooking class. I fell in love with Thai food and knew I wanted to go to culinary school.

I studied classic French cooking and started working in restaurants.

HOW DID YOU END UP OUT HERE IN PARK CITY?

I had been coming out here since 1984 to ski with my family. I always thought Park City was missing seafood. This was around the Olympics and my intention was to open a restaurant and go back east, but that didn’t happen. I have been the executive chef since we opened with 64 seats. We now seat up to 400 with the patio.

IS THAT HOW YOU KEEP THINGS FRESH AND INTERESTING FOR YOURSELF AND OTHERS? BY EVOLVING?

Seafood has always been king, but I have matured a good bit as a chef. The first wine list had 17 labels on it. We now have 500. In the third year we added a sushi bar, and we underwent a large remodel last year.

SPEAKING OF SEAFOOD, HOW DO YOU ENSURE THAT YOU CAN GET WHAT YOU NEED, AND HAVE IT BE FRESH, IN PARK CITY?

We had a lot of relationships in seafood

THE DECORATIONS AND VIBE AT BLIND DOG ARE VERY PERSONAL TO YOU AND DERRICK. TELL US ABOUT SOME OF THE DETAILS.

I have a firm belief that it is not always about the food and wine but also about the conversation you can generate. We started baking chocolate chip cookies every day and throwing them in a jar at the end of the bar. [They offer them for free.] I would love to know the sheer amount we have baked in the past 20 years.

BLIND DOG SERVES ITS OYSTERS WITH THESE TWO SAUCES.

CLASSIC MIGNONETTE 1/2 cup red wine vinegar 2 tablespoons parsley, chopped 1 whole shallot, minced 1 teaspoon freshly cracked pepper 1 teaspoon sea salt

THAI SALSA 4 tomatillos 2 Roma tomatoes 4 basil leaves 8 slices of jalapeño 8 mint leaves 2 teaspoons cilantro 2 tablespoons fish sauce 2 tablespoons fresh lime juice

> Combine all ingredients and chill.

Serve chilled.

> Put all ingredients in a blender. Blend until roughly chopped.

AND THE MOUNTED FISH HANGING ON THE WALLS?

from living on the East Coast. Derrick [her husband and business partner] was in the fishing industry and would call his friends.

We started shipping fish out then figured out how to get 5,000 pounds of fresh blue crab meat trucked out from Maryland.

There is a story behind every fish. I remember where I was for each one I caught. Like the sailfish when I was 17 caught on a saltwater fly, which is in the main dining room, and Derrick’s tarpon from Islamorada, Florida, during our second year in business. One was caught by a friend whose wife wouldn’t let him hang in the house.

WHAT ARE SOME FAVORITES FROM THE MENU?

Meatloaf has been on the menu since the beginning, and everyone’s favorite is the creamed spinach.

ANY MISHAPS ALONG THE WAY?

One time FedEx lost 300 dozen soft-shell crabs on the tarmac in Tennessee. We have really good friends who own a seafood company in Delaware and still work with them, but so much has changed and we now have sources in Hawaii, North Carolina and Seattle. You can get things shipped in easily. We go to the airport three to four times a week.

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

WHAT IS ONE THING YOU EAT THAT YOU ARE EMBARRASSED TO ADMIT?

I won’t touch ranch dressing with a 10-foot pole, but I have a passion for stale gummy bears. I will open a bag to let them sit for a day or two before I eat them. I call them “aged” gummy bears.

WHAT IS YOUR DAY-OFF PROGRAM?

We live in a tight-knit neighborhood where everyone gets together and cooks on Sundays. Fried chicken is something I love to cook. My grandmother, her friend and a friend’s mom taught me how to make it, and my recipe is a combination of tips from Delaware, Maryland and North Carolina.

AND FINALLY, THE NAME “BLIND DOG” … WHAT IS THE STORY BEHIND THAT?

We had a dog named Rigger that was blinded when hit by a car when he was a year old. We didn’t think he would make it. He did and was one of the best dogs ever. I haven’t had a black Lab since, but everyone has a dog in Park City and our deck is dog friendly.

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

Summer veggies take a starring role at local eateries.

BY LOCKE HUGHES PHOTOS BY DEB DEKOFF AND JAY NEL-MCINTOSH

FOR ONE REASON OR ANOTHER VEGETABLES OFTEN GET A BAD RAP Maybe it started when your mother nagged you to “eat your vegetables!” Perhaps it was the overdone broccoli or bland beans you faced in the cafeteria. And still, too many restaurants sideline them as a simple side dish or an afterthought to a heartier entrée.

Vegetables deserve a lot more respect. Not only are they packed with healthy nutrients, but they’re also easy to make into the most delicious and flavorful part of any meal — breakfast, lunch or dinner.

This time of year, many prominent Park City chefs are putting veggies back in the spotlight. At local eateries, chefs treat a range of summer vegetables with as much attention as a piece of fish or juicy steak — just like they deserve.

D II S SH H II N NG G PP C C .. C CO OM M D

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FROM THE GROUND UP As you might guess, the arid Utah climate with its wild temperature fluctuations isn’t exactly ideal for growing produce. But against the odds, local chefs and farmers are figuring out how to make it work.

Last summer, Matt Harris and Maggie Alvarez, the owners of Main Street’s Tupelo and Deer Valley’s Rime, set an audacious goal: to source 85 percent of their produce from within a 50-mile radius.

Copper Moose Farm, a 3-acre farm located off Old Ranch Road, really has the high-altitude gardening figured out. Under the direction of farmer Daisy Fair, the farm produces a variety of veggies in the summer — arugula, asparagus, beets, broccoli, Brussels sprouts, cabbage, carrots, kale, microgreens and so much more. Year-round, their greenhouses produce heirloom tomatoes, cucumbers, basil, beans and some flowers. Their crops are sold at their Farm Stand on Tuesdays, Thursdays and Saturdays, and they supply a select few local restaurants, too.

Over at the Canyons Resort, the aptly named The Farm grows a garden right outside the restaurant. The team also turns to the vast mountain outside their door to find wild herbs and edible berries.

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In a climate like ours, that’s pretty ambitious,” Harris says.

But thanks to a one-third-acre farm at their home in Midway, they accomplished their goal last year — in the first year they planted crops. “It went gangbusters,” Harris tells us.

“We had tomatoes, radishes, greens, wild edibles like dandelion and other veggies that are indigenous to Utah.

To supplement their produce, Executive Chef Colin Cunningham also sources locally from small businesses and farmers. “To me, farm-to-table is not just about sourcing locally; it’s also about supporting the farmers, laborers and people who have a strong connection with their product,” he explains. “Picking a tomato two steps from the door is fantastic, but so is helping a small farmer who has the knowledge and experience to produce a superior product.”

Twisted Fern’s chef, Adam Ross, also turns to local purveyors for their summer vegetables. Their main suppliers include Copper Moose Farm in Park City, PaMaw’s Organic Farm in Heber City, Brickhouse Growers in Orem and the Park City Farmers Market. “We are trying to add more and more veggie producers to that list with each season,” he tells us.

EAT YOUR GREENS Sourcing fresh veggies is just the start of the process; the rest of the magic happens in the kitchen. Luckily, when you start with high-quality, fresh veggies, it doesn’t take much to make them delicious. “You don’t need to overcomplicate a good vegetable.” Ross says. “For summer veggies, we usually grill, sauté, leave raw or do a quick pickle on them. A nicely grown vegetable only needs to be highlighted with a subtle vinaigrette.”

"And don’t be afraid to try some new veggies beyond the usual zucchini, tomatoes and greens," Ross tells us. “I’m a big fan of eggplant, kohlrabi, and spicy greens like mizuna and mustard greens. I enjoy cooking with hardy heirloom cucumbers like Armenian cucumbers, and roast, sauté or grill them like zucchini."

At The Farm, veggies star in a number of entrées. As Cunningham reminds us, “A good meal can consist of only vegetables. Nothing bad comes from eating too many veggies!”

On the summer menu, look for a cast-iron pottage of baby vegetables, smoked sour cream and some preserved grains. A “trio of potato” dish, featuring vegan red bean and potato gnocchi with baby leeks, purple potato mousse, crispy fingerlings and wild herbs, will also make its debut.

Cauliflower with Thai peanut essence, mint and yellow curry. While this Main Street staple is known for its hearty meat dishes, vegans visit for the flavorful and creative veggie-centric options.

The Hulk smoothie bowl with spinach, matcha, banana, mint, dates, cacao, coconut crème, granola and coconut. Sweet, tasty and filling, this bright green smoothie bowl tastes far from healthy (even though it is!).

Rustic heirloom tomato with manchego cheese and a stone fruit sandwich, drizzled with 50-year aged balsamic and basil essence. The Waldorf Astoria’s in-house restaurant will debut this delicious, savory sandwich this summer, which proves meat isn’t a must for a filling lunch.

Harvest Mediterranean plate: one poached egg with romesco sauce, halloumi cheese, roasted broccolini, beets, tomatoes, mushrooms, red peppers and dukkha. Get your daily dose of greens with this popular breakfast plate that’s chock-full of perfectly cooked and seasoned veggies.

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THIS RECIPE WAS DEVELOPED BY COPPER MOOSE FARM'S NUTRITIONIST, SHANNON DOLEAC.

SPRING HERB SALAD WITH CITRUS OREGANO DRESSING

At Tupelo, expect Harris’ and Alvarez’s homegrown heirloom tomatoes to make an appearance this summer (they grow 15 varieties in their garden). “I love a good vine-ripened, well-grown tomato — nothing captures summer as much as that,” Harris says. Fresh, summery dishes include a ratatouille with summer squash and macerated heirloom tomatoes, or tomatoes with Caputo’s house-made burrata.

Prefer to drink your veggies? At Five5eeds, you can do just that. The Australian-inspired cafe serves a selection of veggie-infused beverages.

Sure, there’s the green juice (a refreshing blend of kale, pineapple, apple, ginger and coconut water), but they also have a beet latte that delivers all the goodness of the root veggie in a just-sweet-enough warm drink. Or go for one of their filling smoothie bowls that are so tasty you’d never know they are packed with healthy ingredients like spinach and spirulina.

This summer, their menu also features lots of seasonal touches. For example, their summer version of their famous avocado toast features smashed peas mixed in with the avocado for a lighter touch.

SUPPORT YOUR LOCAL FARMERS One of the easiest ways to get more fresh veggies in your diet at home: Join a CSA, or community supported agriculture. “We’re part of the CSA even though we grow our own veggies,” Harris tells us.

When you receive a big shipment of fresh veggies every week — including more unusual ones like kohlrabi — it helps you be more creative, get inspired and support your community. Harris subscribes to Rustling Aspen Farm in Midway. Copper Moose Farm also has a CSA in Park City, but it fills up fast!

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For the salad: 5 ounces baby romaine 1 ounce arugula 8 small radishes, trimmed, sliced and quartered 4 green onions, chopped 1 medium carrot, grated 1 cup fresh flat leaf parsley, roughly chopped 1/2 cup fresh basil, roughly chopped For the dressing: Juice of 2 oranges 1 lemon, zested and juiced 1/2 cup olive oil 2 tablespoons apple cider vinegar 2 teaspoons fresh oregano, finely chopped 1 clove garlic, minced 3/4 teaspoon sea salt Dash of black pepper Toss salad ingredients in a large serving bowl. Whisk all dressing ingredients in a medium bowl until well-combined. You may also use a blender or immersion blender to emulsify the dressing. If using this technique, add the oregano after the other ingredients have been combined and just pulse until gently mixed. Divide salad among four plates. Shake dressing and drizzle each salad with dressing.

Possible additions: avocado, almond slices, pine nuts, sunflower seeds, chopped walnuts, grilled or roasted chicken, steak, wild salmon or hardboiled eggs.

FLOWERS

BY YO U FLORAL

BAR

BUSINESS & RESIDENTIAL FLOWER/PLANT SUBSCRIPTIONS ARRANGEMENTS FOR PICK-UP FLOWER & TERRARIUM ARRANGING PARTIES & WORKSHOPS DIY TERRARIUM BAR FRESH FLORAL/ SUCCULENT JEWELRY FLOWERSBYYOU.NET 435.640.8968

Dinner is in bloom. #Scallops #MakesMeWhole

BY THE

DATES

BY ASHLEY LANNING DON’T MISS OUT ON SUMMER’S BEST FOODIE HAPPENINGS * THIS INFORMATION REFLECTS HAPPENINGS DURING THE 2019 SEASON

PARK SILLY SUNDAY MARKET

SUNDANCE BEARCLAW SUPPER CLUB

SUNDAYS, JUNE 2-SEPTEMBER 22 (EXCLUDING AUGUST 4, 11 AND 18)

SATURDAYS: JULY 13, JULY 27, AUGUST 3, AUGUST 17

Enjoy an eco-friendly, open-air market and street festival on Park City’s Historic Main Street.

Indulge in a specialty menu prepared by Sundance Mountain Resort’s executive chef, served outside the Bearclaw Cabin. Arrive via a scenic lift ride that is complete with cocktails, live music and 360-degree views.

SALT LAKE CHEESE FESTIVAL SATURDAY, JUNE 8

Sample cheeses from places far and wide, and pair them with local ciders and craft brews.

PARK CITY FARMERS MARKET WEDNESDAYS, JUNE 12-OCTOBER 16

Support local farmers and vendors, every Wednesday, at Park City Mountain’s Canyons Village.

SAVOR THE SUMMIT SATURDAY, JUNE 22

Experience wine, live music and dining from a variety of local restaurants in an alfresco setting at sunset on Main Street.

PARK CITY ONLINE COCKTAIL CONTEST JULY 1-31

Mixologists compete, for the entire month, for the chance to be crowned Park City’s top bartender. Sample and vote online for your favorite cocktail creations.

THE NEXT COURSE COOKING CLASSES FRIDAYS, JULY 5-AUGUST 9

Mountain Town Olive Oil hosts tasting classes that include three to five recipes and incorporate their very own oils and vinegars, with an optional wine pairing. Attendees walk away with the recipes and skills to take home.

MINDFUL CUISINE COOKING CLASSES SATURDAYS, JULY 6-SEPTEMBER

ICONS BY FREEPIK

Chef Linda Elbert welcomes students into her beautiful home to create restaurant-quality food based on course themes.

EAT DRINK SLC WEDNESDAY, JULY 10

To celebrate the culinary hot spot SLC has become, sample seasonal fare from local restaurants and food purveyors, washing it down with an international selection of wines, craft cocktails from small batch distillers and local craft beers.

COPPER MOOSE FARM STAND DINNER JULY 27, AUGUST 10 AND 16, SEPTEMBER 14

Copper Moose Farm hosts an intimate four-course dinner at their farm stand. This one-of-a-kind farm-to-table experience is limited to 20 people.

PARK CITY MOUNTAIN OKTOBERFEST AUGUST 30-SEPTEMBER 1

Enter a mini-Munich at Park City Mountain to celebrate the worldwide celebration of Bavarian culture.

From traditional dress to German beer and music, this family-friendly event is a weekend of fun.

SUNDANCE HARVEST MARKET SATURDAY, SEPTEMBER 28

Soak in the fall with music, food and handcrafted items from over 30 artists and craftsmen at Sundance Mountain Resort’s Harvest Market.

The rich cultural heritage of the region is at the forefront of this celebration against a backdrop of beautiful fall foliage.

PARK CITY WINE FESTIVAL OCTOBER 4-6

From food and wine tastings, to seminar and luncheons, to outdoor adventures alongside food and wine influencers, this weekend features a number of ultimate food and wine experiences.

DINE ABOUT PARK CITY OCTOBER 1-14

Two weeks of two-course lunches and three-course dinners at more than two dozen local dining establishments, at an unbeatable value, will have locals and fall visitors hopping among a variety of dining spots, enjoying enticing menus catering to the fall’s smaller, yet devoted, foodie crowds.

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From A to Z A Handy Guide to Expand Your Knowledge of Food and Cooking Terms.

BY SAM SIMMA / ILLUSTRATIONS BY AMBER DAY

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

A

Aioli: a mayonnaise-like emulsion that must contain olive oil and garlic.

Antipasto: antipasto refers to the first course of a formal Italian meal. These platters, much like charcuterie, can consist of a range of cured meats, cheese and marinated or pickled vegetables.

B

Bearnaise: emulsified sauce of egg yolks, white wine vinegar and herbs. Similar to hollandaise.

Bisque: a rich, creamy soup generally made from crustaceans.

C

Canape: an hors d’oeuvre that consists of a piece of bread, pastry or a cracker that has been topped with something savory.

Compote: fruit that has been stewed or cooked in a syrup.

D

Devils on horseback: a variation of angels on horseback (bacon-wrapped oysters) where the oysters are replaced with dried fruit or dates.

Digestif: a drink served after a meal to aid digestion, typically alcoholic, such as chartreuse or aquavit.

E

Try th Yuki Ye Yama-mam a a Su e salty,m shi forat sweet tw a ist.

Edamame: immature soybeans prepared in the pod, either boiled or steamed.

Escargot: a delicacy of cooked snails.

Escarole: a variety of endive lettuce with a slightly bitter flavor.

F

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

Frisée: a variety of endive lettuce.

G

Gazpacho: Spanish-style tomato and vegetable soup served cold.

Ghee: clarified butter.

Gnocchi: small, soft dumplings made from potatoes.

H

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

Hops: green, cone-shaped flowers used in brewing beer, giving it flavor and bitterness and helping to preserve the product.

Hors d’oeuvres: appetizers served before the meal.

rimp Try the shauz at 11H

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EVER HAVE TROUBLE DECODING A RECIPE? HERE WE BREAK DOWN SOME BASIC TERMS THAT CAN HELP WITH RECIPE INSTRUCTIONS.

COOKING DIRECTION BASICS 101:

BASTE : COVER THE SURFACE OF A MEAT THAT IS

I

BEING GRILLED OR ROASTED WITH COOKING JUICES, BUTTER OR SAUCES.

Insalata: Italian term for salad.

J

Jambalaya: a dish with Louisiana origins often featuring spices, meat and veggies, served over rice and influenced by Spanish and French cuisines.

K

Find this on the menu at Edge Steakhouse

M

Macaron: two light, airy meringue cookies that are sandwiched together with a buttercream interior.

Miso: a Japanese seasoning paste made from the fermentation of soybeans.

N

Nori: dried edible seaweed.

Okra: seedpods from the okra plant that can be eaten as a vegetable or used to thicken soups and stews.

Orzo: pasta shaped like long grains of rice.

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

DEGLAZE: REMOVE BITS OF FOOD FROM A PAN BY ADDING LIQUID, STIRRING AND SCRAPING THE PAN (THIS SAUCE IS OFTEN SAVED AND USED).

EMULSIFY: EMULSIFYING IS ATTEMPTING TO THOROUGHLY MIX TWO LIQUIDS THAT DO NOT COMPLETELY BLEND TOGETHER. THIN STRIPS.

Ladyfingers: dry Italian sponge biscuits most commonly found in tiramisu.

Lox: brined salmon fillet most commonly served on a bagel with cream cheese.

O

WATER, THEN STOP THE COOKING BY PLACING IT NEXT IN COLD WATER.

JULIENNED: FOOD THAT HAS BEEN CUT INTO SHORT,

Kobe beef: meat from the Tajima breed of Japanese cattle, raised under strict rules set by the Kobe Beef Marketing and Distribution Promotion Association to result in superior flavor, tenderness and optimum marbling.

L

BLANCH: BRIEFLY SUBMERGE FOOD ITEM IN BOILING

PARE: REMOVE THE SKIN OR OUTER LAYER OF A FRUIT OR VEGETABLE.

ROUX: COOKING TOGETHER EQUAL PARTS FLOUR AND FAT (BUTTER OR OILS).

SEAR: RETAIN JUICES IN MEAT BY QUICKLY BROWNING THE SURFACE OF THE MEAT OVER HIGH HEAT.

TEMPER: GRADUALLY RAISING THE TEMPERATURE OF AN INGREDIENT OR FOOD ITEM BY ADDING HEAT IN SMALL AMOUNTS.

ZEST: GRATE THE SURFACE OF THE OUTER PEEL OF CITRUS FRUIT.

P

Phyllo: thin sheets of dough used in layers for pastries.

Polenta: cornmeal that is boiled in water, milk or broth.

Praline: a smooth, sweet candy made from boiling nuts in sugar.

Profiterole: a hollow cream puff, often filled with cream or custard and covered with chocolate sauce.

Q

Quiche: an egg custard that has been baked into a pie crust, often with vegetables, cheese or meat added.

Quinoa: a gluten-free whole grain that is packed with protein.

W

Wasabi: a green powder or paste that tastes like strong horseradish and is made from a Japanese plant.

Whey: the liquid byproduct after milk has been made into curds.

X

R

Ragout: a dish of small cuts of meat stewed with vegetables.

Ratatouille: a French vegetable stew, often served in a beautiful arrangement of thinly sliced vegetables of various colors.

Rillettes: pâté made from light meat that has been seasoned and combined with fat.

d’s Tea Townshenus Coffee and Attic offer a & Teahounseto try. selectio

S

Scampi: small crustaceans belonging to the lobster family.

Semifreddo: a class of semi frozen Italian desserts.

Ask the experts

T

what they think of these at Old Town Cellars.

Tahini: sesame seed paste or sauce.

Tannins: natural compounds found in the skins, seeds or stems of wine grapes; tannin levels reflect the wine’s dryness.

Tempura: a Japanese dish of battered and deep-fried seafood or vegetables.

rs a Shabu offe of tempura selectionan d seafood. veggies

XXX, XXXX, 10X: these numerals denote how many times a box of confectioners’ sugar has been ground. More X’s means a finer grind.

Y

Yerba mate: bitter leaves from a South American shrub that are high in caffeine.

Yuzu: a fragrant, sour and tart citrus fruit mainly found in Japan, Korea and China.

Z

Zabaglione: a light and fluffy Italian dessert consisting of egg yolks, wine and sugar.

Zest: citrus flavor added to a dish by scraping, grating or cutting the outer skin of a citrus fruit. This can also mean to grate the peel of the fruit.

U

Udon: a thick wheat pasta mostly used in Japanese cuisine.

V

Vinaigrette: a salad dressing or marinade made from oil mixed with vinegar or lemon juice and then seasoned.

Vindaloo: an Indian curry packed with spices.

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10%OFF Y o u r fi r s t c l a s s o r g r o u p o f 4 c l a s s e s f o r $ 17 5

Mountain Town Olive Oil, Park City’s premier destination for gourmet foods, presents The Next Course, a food and wine tasting class and demonstration.

Sit back and enjoy as our professional chef prepares delicious recipes that will get your taste buds working overtime. Perfect for home chefs, as well as private events, team building and corporate groups.

Reserve your spot today.

435.649.1400

www.mountaintownoliveoil.com/classes 613 MAIN STREET IN PARK CITY, UTAH

by Locke Hughes

PHOTO BY SCOTT HALLENBERG

Jax Mariash in one word. The 39-year-old is a record-breaking endurance athlete, serial entrepreneur and founder of Stoked Roasters + Coffeehouse, whose brews are dubbed “the official coffee of the outdoors.”

That tagline makes perfect sense, since Mariash spends a lot of time outside. As an ultrarunner, she covers up to 100 miles per week while training, in all sorts of weather conditions. And her grueling work has paid off.

In 2016, Mariash became the first woman in the world to complete the 4 Deserts Race Series Grand Slam Plus — five 155-mile stage races completed over the course of a year across scorching-hot deserts. In 2018, she became the first American to win the 170-mile Grand to Grand Ultra Race at the Grand Canyon.

Exhausted already? Not surprisingly, Mariash relies on lots of coffee — and food — to fuel her nonstop days. We caught up over oat-milk lattes at Stoked Roasters, located

IT IS

Athlete’s Eats: Jax Mariash

nearly impossible to describe

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How do you fit it all in one day?

I get up at 4:45 a.m. every day. In the winter I tend to work until sunrise and then run. Sometimes I’ll run again in the afternoon or do strength training. Basically I work, run and then pass out. This next year is a really, really big year of growth for me, so I think I’ll be working 80 hours a week, running 100 miles a week, and seeing my boyfriend and my friends somewhere in there.

Have you always been so passionate about coffee?

I fell in love with coffee when I was 11, after my first iced mocha.

I loved how people started their days in coffee shops, and how it was such a community. I said to myself, “When I grow up, I’m going to open a coffee establishment.” Then, everything I did was for that purpose. I went to school for small business and entrepreneurship. I worked at Starbucks for six years. I worked in corporate marketing. By the time I opened Stoked, I had a marketing tool kit, an entrepreneur tool kit and a coffee tool kit. I put it all together, and it was just perfect timing.

On a typical day, what do you eat to fuel up?

I am a creature of habit. Every morning, I tend to have two eggs, avocado and toast with butter. Quite a lot of fat. And coffee, lots of coffee. Then snacks, like fruit. More avocado. Nuts. I snack a lot during the day.

[She’s snacking on prosciutto and potato chips as we speak.] I’m not the best cook, but at night, I’ll just have meat and vegetables, and then a beer is my version of having a piece of bread.

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Where would you go after a long run?

Five5eeds is great for brunch.

I like to finish runs there with friends. I always get the “eggs any way you like,” and it’s a really simple meal — just eggs, bacon, arugula and toast. They also have amazing pancakes. I try not to do that many carbs, but when I go with a bunch of people we can split it.

Adult beverage of choice?

I love beer — my favorite is Coors Light. My boyfriend and I also love wine. I love red blends, like Old Town Cellars’ Mountain Town Red. Do you have a sweet tooth?

I love chocolate, so I always get chocolate. Handle and J&G Grill are the only places where I’ll order dessert out. At Stoked, we carry Leafy Mama, a local chocolate brand, and I eat that all the time to fuel up.

What’s up next for your ultrarunning career?

This year, I’m trying to be the first human ever to win a stage race in every continent. [A stage race is a long-distance race completed over the course of several days.] I’m also doing what’s called the Leadwoman in Colorado.

It’s a series of five races: a marathon, 50-mile mountain bike ride or run, 100-mile mountain bike ride, 10K run, and a 100-mile train run.

What are you currently most excited about for Stoked?

Ever since the beginning, Stoked has been a brand that kick-starts your adventure with a premium cup of coffee. That’s why we just launched a new batch of instant coffee in two roasts (medium and dark). They come in to-go packets, so you can take premium 100 percent organic coffee with you on any adventure ahead — all you need is 8 ounces of hot water.

PHOTO BY SUSIE THEIS

on upper Main Street, to learn more about her daily routine, where she loves to eat around Park City, and the running goals she’s working toward now.

What’s your go-to coffee drink?

Today I’ve had a full pot of French-press coffee and an oat-milk latte. [It was only 1 p.m.]

Where are your favorite places to go out to dinner in Park City?

Oh my God, I love so many. My favorite is the St. Regis J&G Grill for fine dining. They have a “simply cooked” menu that’s so sweet. They do a whole selection of meats and seafood that they’ll just grill with sea salt. You can add sauces, but I just like it plain. Then you can get different roasted veggie sides.

I also love Handle. If I’m with friends, I love to get the steak and then split it. The kale salad is delicious. For a simple, good burger, I love Red Rock. Vinto’s chicken pesto pasta is one of my favorites. Also, I love sushi, so I like to go to Shabu. It’s not technically sushi, but they have a dish where you put raw steak on a hot rock, and flip it until it’s cooked how you want it. It’s so good.

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Chocolate T H E H A N D M A D E TA L E

by LOCK E H UGH E S photos by J U L I E SH I PM A N A N D A L L ISON A RT H U R

Park City is known for plenty of things — skiing, the Sundance Film Festival, and endless miles of biking and hiking trails, just to name a few. In the last couple of years, local businesses and restaurants have started to elevate this mountain town’s status in the handcrafted chocolate scene. After trying their chocolate creations, you'll find it hard not to associate this sweet treat with Park City — just as much as the slopes.

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The Ritual Way

higher than Fair Trade — in order to ensure that the farmers are thriving and actually making a living,” he explains. That does result in a higher cost than you may expect, but rest assured that you’re not only eating highquality chocolate, but the farmers who grew the beans are also able to make a living wage.

Next up: They make the chocolate right in their Iron Horse Drive location. (You can watch some of the steps through the windows of the cafe!) “It’s a truly hands-on process, and a slower, older method than more efficient methods companies are using these days,” Stout says.

Instead of combining steps for a faster process, Ritual’s technique breaks down and focuses on each separate stage to ensure the best-tasting chocolate bars possible.

Further strengthening their ties to the community, Ritual has partnered with a number of brands and restaurants. One of its most popular bars, the Bourbon Barrel Aged Bar, is made with a blend of Ritual’s cacao nibs aged in High West Distillery bourbon whiskey barrels for several months.

Ritual has also teamed up with Townshend’s Tea Company for several tea-infused truffles, such as a vanilla chai truffle, a matcha truffle, and seasonal treats like a pumpkin spice truffle made with pumpkin spice tea, pumpkin puree, maple syrup and cream, and topped with toasted pumpkin seeds.

Ritual currently supplies chocolates to area restaurants such as Tupelo and Handle.

Ritual Chocolate, a small-batch, handcrafted chocolate shop and cafe, opened in Park City in 2015. Anna Davies and Robbie Stout, who cofounded the company in 2010, decided to relocate from Denver for several reasons — and we’re lucky they did!

“We loved that Park City was a small community and had easy access to the mountains, but unlike other ski towns, it wasn’t totally seasonal or remote,” Davies says. “Plus, with the hotels and tourists, it seemed like the right market for chocolate.” It also didn’t hurt that Stout is a Park City native.

When they moved, they also upgraded their equipment in order to increase their production. Well, “upgraded” in one sense of the word: Their machinery (including a 100-year-old Swiss conche and a 1950s-era, Brooklyn-made, three roll mill) is actually pretty old-school to ensure the highest-quality chocolate possible.

While there are easier, simpler and cheaper ways to make chocolate, Davies and Stout chose to take a more complex route. “We wanted to be bean-to-bar — and then some,” Davies explains. “We wanted full control and precision on each step of the chocolate-making process.”

Ritual’s distinction begins before the beans even reach the factory. They have direct relationships with the farmers in Mexico, Belize, Madagascar, Ecuador, Peru, and Trinidad and Tobago — the six countries they currently source from. “The cacao we source is the best out there,” Stout says.

It’s also the most expensive. “We’re paying crazy-high prices — even

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ROASTING When the cacao beans arrive to the factory, Ritual gives them a light, precise roast.

WINNOWING After roasting, the shells are removed from each bean.

At that point, they’re cacao nibs.

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GRIND AND MIX Ritual uses two separate grinding mills to grind the nibs into liquid chocolate and mix in other ingredients, mainly organic cane sugar.

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REFINE One of the keys to Ritual’s ultrasmooth texture and bold flavor is its 1950s three roll mill, which evenly grinds the chocolate down to about 15 microns.

CONCHE 5 Conching is a

combination of heating, agitating and grinding. Ritual conches their chocolate in a 1915 Swiss longitudinal conche for 72 hours nonstop. This unique and unusual approach gives their chocolate its ultrasmooth and delicate texture and flavors.

TEMPER, MOLD AND WRAP After all the previous steps, you finally have finished chocolate.

Then, the Ritual team tempers, molds and wraps each bar by hand.

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The Deer Valley Difference To complement a dining program as fine as Deer Valley’s, delicious desserts are a must. Luckily, the pastry chefs in Deer Valley’s bakery are up for the job. Tim Snyder, one such chef, gave us an inside peek at the production process behind the resort’s handmade, artisanal chocolate bonbons.

First, they bring in tempered chocolate, mainly from local companies like Ritual Chocolate and Solstice Chocolate outside Salt Lake City. In order to work with the chocolate, you have to melt it, which causes it to lose temper. And no, that doesn’t mean it gets angry!

“Losing temper means that the crystals inside the chocolate break apart,” Snyder explains. “Then, you have to add in some tempered chocolate with the right kind of crystals as it cools to room temperature in order to retemper the chocolate.”

If it sort of sounds like a science experiment, well, it is!

Snyder and Steve Harty, the resort’s executive pastry chef, have backgrounds in engineering and chemistry, respectively — which, as it turns out, comes in handy when working with chocolate.

Once the chocolate is ready to work with, the handmade bonbon process beings. First, the bonbon molds are cleaned and polished to guard against smudges. Then, Snyder “paints” the mold with colored cocoa butter to create the decorations on the bonbon shells.

As for the perfectly shaped snowflakes on the Champagne bonbons, featuring sparkling wine and white chocolate ganache in a milk chocolate shell? They come from a removable contact sheet that he inserts into a special square mold.

After the shell hardens, Snyder pipes in the fillings with a squeeze bottle or a piping bag. “One of our most popular bonbons, the cherry Chinato, has two fillings: house-made cherry jam from Utah’s Woodyatt Cherry Farm that we use a piping bag to put in, and Barolo Chinato ganache, which we put in via a squeeze bottle,” he explains.

Finally, the fillings are covered by a final layer of the chocolate shell to perfectly seal the bonbons. And we mean perfectly — if any air bubbles appear on the bonbon shell, they’re sent to the buffet table rather than boxed for sale. If you want to get your hands on the flawless bonbons, look for them at Deer Valley Grocery~Café or their specialty shop on Main Street.

Both of these businesses show that chocolate deserves probably more respect than it currently receives. As Ritual’s Stout explains, “Our name was inspired by how the ancient Mayans and Aztecs held chocolate in such high regard and used it in their religious ceremonies. For them, chocolate was truly a food of the gods — and we’re trying to bring back that level of respect.”

If you get a chance to try the chocolate from either of these local businesses, chances are you too will gain a whole new level of respect for this sweet treat.

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WILL TRAVEL FOR FOOD:

BY ALLISON ARTHUR PHOTOS BY BRIAN UPE S LEJA

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GUTTER

Explore New Mexican cuisine while you enjoy “The City Different.”

GUTTER

D I S H I N G JPHC..CCOOM M

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RT, HOT S PRING S , OUTDOOR ACTIVITIE S AND A CUISINE SO PE RSONAL TO THOS E WHO LIVE THE RE AND MAKE IT THAT IT HAS A NAME OF ITS OWN: NEW MEXICAN FOOD. ALL THE S E FACTORS AND MORE MAKE SANTA FE AN I DYLLIC S POT FOR A WE EKEND JAUNT ANY TIME OF THE YEAR .

WE WENT FOR A TH RE E -DAY G ETAWAY AND DEVE LOPE D A NEWFOUND LOVE FOR WHAT THEY LIKE TO CALL “ THE CITY DIFFE RENT.” I SUS PECT BECAUS E IT MAINTAINS THE CHARM OF A

FIESTA:

La Fonda (far left) has a rich history and is full of interesting artwork.

Breakfast at Sweetwater Harvest Kitchen is a must before you dive into the margarita trail.

SMALL TOWN BUT OFFE RS ALL THE AMENITIE S OF A LARG E R CITY. THINK WE EKEND FE STIVALS , DIVE RS E CULTURE AND ENDLE S S MILE S OF TRAILS TO EXPLORE .

THE RE IS NO BETTE R TIME THAN THE PRE S ENT TO MAKE PLANS .

FROM THE NOTABLE ARTISANAL CHE E S E SHOP TO A STORE WITH THE BE ST HOT CHOCOLATE YOU ’ VE EVE R TASTE D, PLAN TO BRING YOUR APPETITE AS WE LL AS SOME ENE RGY TO CHECK OUT THE EVE REVOLVING ART SCENE .

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DR EAM LA FONDA ON THE PLAZA HOTEL

While you are right in the center of town (La Fonda is the only hotel located directly on Santa Fe’s historic plaza), you will still feel like you are in an oasis. This hotel offers old-world ambience with enough modern amenities to complement the New Mexican charm.

The entire building, literally, is a piece of art.

There is even a coffee table book dedicated to the history and artwork in La Fonda.

Take a complimentary art and history tour from one of the historians so you get a complete picture of all the details that go into making this hotel an art gallery you get to sleep in.

Breakfast here is also a treat, whether you want to go all-American (the waffles are a winner) or get some New Mexican green chili on a burrito.

What we love about La Fonda: location, great margaritas at the bar, breakfast by a fountain, lovely staff, plenty of rooms for a group but an intimate feeling for a romantic getaway, and the art.

DO ART AND CULTURE

There are so many museums and art galleries in Santa Fe that you can easily immerse yourself in art every day, all day. From the GEORGIA

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O’KEEFFE MUSEUM to the MUSEUM OF INTERNATIONAL FOLK ART to the more than 80

art galleries in town, there is something for every art lover to enjoy and explore.

Something special not to miss is MEOW WOLF. This interactive, experience-based exhibit is a collaboration of more than 300 artists who use mixed media including video, sculpture and storytelling to create a multidimensional house and mystery world to explore. Open what looks like a refrigerator and you may find a secret passageway to another room. You are encouraged to touch and explore everything you can put your hands on, and you never know what the button/ door/knob will unleash.

Plan to stay for a while as it is easy to get lost in the excitement or delayed in the old-school video game room.

After the self-guided tour, you can unwind from all the stimulation in the on-site bar. But in keeping with the overall Meow Wolf theme, don’t expect everyday drinks.

Even the lighting in this area changes to make you feel like you may have already had one too many.

SANTA FE SCHOOL OF COOKING

Even a seasoned cook will enjoy a class at the Santa Fe School of Cooking. Get your hands dirty with a hands-on lesson in which you will make the meal with instruction (and some history thrown in, too), so there will be no question you can re-create the

deliciousness at home. Class options include a variety of traditional and modern New Mexican dishes such as tacos, salsas, tamales and rellenos and are followed by enjoying the meal you helped create.

Save time for a little shopping in the store after your class for some of the spices, equipment and specialty products you learned to use.

HOT SPRINGS

The adventurous will want to seek out one of the many natural hot springs found in the wilderness areas, with short or longer hikes to choose from. If you want to make it easy for yourself, visit one of the hot spring spas.

TEN THOUSAND WAVES is only about 10 minutes from town and is modeled after a Japanese onsen.

While the outdoor spas are not all-natural, they don’t use chlorine and the accompanying spa treatments available are top-notch.

Find OJO CALIENTE closer to an hour’s drive from Santa Fe if you want to experience a unique offering of geothermal mineral waters in a resort setting. There are four different types of mineral waters and 12 different pools with varying mixtures and temperatures. The private soaking experience is a way to beat the crowds, and the resort is on the no-frills side, so bring your own slippers or flip flops and an oversize towel if you plan to stay for the day.

MARGARITA TRAIL

A fun way to see a lot of town is to sign up to participate in Santa Fe’s margarita trail.

Download the margarita trail app on your phone and start hitting up the 30 spots that offer their best version of a margarita. You will find inspirations in the varieties like SANTACAFÉ ’s chipotle margarita or RANCHO DE CHIMAYÓ’s prickly pear frozen lemonade. You get a discount on each drink and earn rewards for the more you try.

DIN E Offering lunch and dinner, THE SHED has been a dining staple in Santa Fe since 1953. This family-run business works with a regional farm to grow all its chiles and is known to serve very traditional New Mexican cuisine, with a few twists thrown in like the fact that the entrées come with garlic bread (something that started many years ago, likely at an employee party, but no one knows for sure).

Be like the locals and get the No. 4, which consists of two blue corn enchiladas.

Anyone on a health kick or with any sort of dietary restriction will be in for a feast at SWEETWATER HARVEST KITCHEN , which is open for three meals a day.

But, so will people who eat anything and everything as the menu here is diverse and full of flavor and surprise combinations (think eggs

with plantains). The flour used is all milled daily inhouse, and ingredients are sourced as seasonally and locally as possible.

MUSEUM HILL is an area of town that houses four major museums. After you have explored the area and worked up an appetite, lunch at MUSEUM HILL CAFE is a must. Salads, soups and sandwiches are rounded out with a few New Mexican specialties, but you must save room for dessert. There is an entire cart of options that would also make a great afternoon snack along with a coffee from the coffee bar.

After you have had your fill for a meal or two of New Mexican cuisine, head over to 315 RESTAURANT & WINE BAR for a classic French dinner. Start with oysters and mussels then move onto steak frites and finish with a crème brûlée. The owner is also a sommelier, and the wine list has lovely options and a lot of half bottles if you would like to try a few.

When you are ready to get out of town for the evening, a short and scenic drive will take you to Terra, located in the Four Seasons Rancho Encantado. Terra takes New Mexican cuisine up a notch, blending it with global influences and offering a steakhouse-style menu. On Fridays there

is prime rib served with the best popovers you will ever put into your mouth.

Artful plating complements the sweeping mountain views from the restaurant.

DIVERT FO R AN H O U R KAKAWA CHOCOLATE HOUSE is a specialty

chocolate company located downtown. Not only do they offer the most incredible chocolates you can take home (the red and green chile caramels are to die for), there is also ice cream and other treats.

But you can’t miss out on the large selection of drinking chocolate elixirs.

With a rotating selection of very unusual flavors and combinations, you are offered samples of them all before you select the cup that fits your mood. Served espresso style in a small cup, they pack a punch of flavor that will have you debating the best one.

Like any good city, SANTA FE FARMERS MARKET is worth a trip. During the summer months you can plan to shop on Saturday and Tuesday mornings and Wednesday evenings. More than 100 local farmers and producers are carefully vetted to ensure that they have created everything for sale and that all products are made within the state and grown in the area.

MARGARITA MAGIC:

The drinks are as fun as the art at Meow Wolf. The Four Seasons’ Terra offers a quiet oasis. An afternoon stop at Kakawa Chocolate House is a must.

R ECIP E S

S ANTACAFE 'S CHIP O TLE MAR GARITA 1 1/2 ounces silver tequila 1/2 ounce triple sec 2 ounces fresh lemon and lime juices Splash pineapple juice Dash chipotle puree Garnish chile flakes Salt, sugar and lime zest to rim the glass Mix all ingredients in a shaker over ice and shake. Pour over ice in a glass rimed with a mixture of salt, sugar and lime zest.

S ANTA FE S CH O O L O F CO O KIN G'S P O TATO, P O BLAN O CHILE AND S PINACH TACO S 1 pound Russet potatoes, peeled and diced 2 tablespoons vegetable oil 1 large white onion, diced 4 cloves garlic, peeled and sliced 2 bunches spinach, washed and coarsely chopped 1 teaspoon Mexican oregano 4 fresh poblano chiles, roasted, seeded, peeled and cut into strips 1 cup heavy cream 1 cup grated cheese (fontina, Monterey Jack or Cotija) Boil the potatoes in salted water until soft but not falling apart.

Heat oil in a medium-hot skillet and sautĂŠ onions until lightly brown. Add garlic and potatoes and cook for a couple more minutes before you start adding the spinach, a handful at a time, while you stir to wilt. Add the herbs, chiles and cream and cook on a low boil until the liquid is reduced by about a third. Stir in cheese and taste, then adjust seasoning as needed.

Keep warm until ready to serve and add more cream if it gets too thick. Add to warm corn or flour tortillas.

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COFFEE - TEAHOUSE - BOOKS

Featuring a vast selection of high-quality, luxury yarns from around the world. Join our on-site knitting and crochet workshops for all levels.

We specialize in amazing coffee & tea drinks as well as fast & fresh breakfast & lunch. We have thousands of used books to browse, and a unique, eclectic selection of gifts, cards & journals!

738 Lower Main St. Park City, UT • 435.214.7241 www.atticustea.com • Open at 7AM EVERY DAY

Store Hours: 11-6 Monday - Friday, 11-5 Saturday & Noon-5 Sunday Contact Us at 435.575.0999 or WasatchAndWool.com

AVAILABLE AT: The Market at Park City Fairweather Natural Foods Deer Valley Grocery Café And many other niche markets and stores in the Park City area

Online at parkcitygranola.com

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coppermoosefarm.com 1285 Old Ranch Rd, Park City, UT 84098

Park City’s Local Farm Stand Open every Tuesday, Thursday and Saturday on Old Ranch Road Come in for lunch and groceries!

We carry seasonal, fresh, organic produce as well as local brands for bread, sweets, cheeses, meats, eggs and more.

Limited spots left for Farm Stand & Harvest Dinners.

Sign up now at coppermoosefarm.com

Park City’s Finest Four DBRparkcity.com

Home of the world famous buffalo burger 447 Main Street NoNameSaloon.com fantastic nightlife

Great steaks, chops, seafood & cocktails 751 Lower Main Street ButchersChopHouse.com family friendly

1251 Kearns Blvd WineDivePC.com artisan pizzas

Wood fired grill & great beer selection

DBRparkcity.com

1251 Kearns Blvd BoneyardSaloon.com free parking for patrons

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TUPELO PARK CITY

DISHING RES TAUR ANT LIS TINGS A GUIDE TO SOME OF THE BEST PLACES TO DINE IN AND AROUND PARK CITY

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

MENU SAMPLING P.E.I. MUSSELS WITH CHORIZO AND FOCACCIA: SHALLOTS, GARLIC, FRESH HERBS, WHITE WINE GRILLED ARTICHOKES WITH GOAT CHEESE FONDUE: BUTTER, THYME, GLUTEN-FREE PANKO ROASTED BONE MARROW: APRICOT JAM, CROSTINI GRILLED SHETLAND SALMON WITH EGGPLANT CAPONATA: PAPPARDELLE, ENDIVE, PINE NUTS, GOAT CHEESE CRISPY GLUTEN-FREE FRIED CHICKEN: BRAISED BABY KALE, BUTTERMILK MASHED POTATOES, BACON, CARROT ROASTED BONE-IN 24-OUNCE BISON RIB-EYE WITH WORCESTERSHIRE, BÉARNAISE, CHIMICHURRI AND HOUSE-CUT GARLIC-PARMESAN FRIES

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HISTORIC MAIN STREET

This established, family-run restaurant is the place to go for fine dining in an upscale yet hip setting. The 24-year-old business has recently joined forces with Alpine Distilling to provide a new twist on your dining experience. Notice the tin-pressed ceiling in the historic building that once housed a department store as you take a front-row seat to the action on Main Street. Start with a signature cocktail or a bottle from the Wine Spectator-awarded list. A diverse menu of traditionally prepared, classic and playful cuisine is now crafted for family dining and sharing plates. Menu items reflect the flavors of alpine regions such as garden, valley and fjord. The Utah red trout entrée is a local favorite, but there is something for everyone on the menu, including gluten-free options. For a truly unique experience, book a tasting in the Alpine Distilling tasting room, where you can custom craft your own signature gin to enjoy with your meal.

710 BODEG A ON MAIN Modern-style tapas bar Open 5:30–10 p.m. | 710 Main St.

HISTORIC MAIN STREET

435.649.6979 | 710bodegaparkcity.com Tapas are popular for a good reason. They always encourage socializing, because the focus is not on a full meal set before you but rather 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.

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

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For delivery, call 435.649.MENU

THE BRIDGE CAFE & GRILL American cuisine with Brazilian flair 8 a.m.–7 p.m. daily | 825 Main St. #201 435.658.5451 | thebridgecafeandgrill.com

MENU SAMPLING CAMARAO A BRAZUCA: SAUTÉED SHRIMP WITH GARLIC, FRESH TOMATOES, HERBS, ONIONS, DENDE OIL AND CHILI FLAKES, SERVED WITH TOASTED GARLIC BREAD BRAZILIAN PASSION SALAD: FRESH GARDEN GREENS TOSSED WITH HOMEMADE PASSION FRUIT VINAIGRETTE, RED ONIONS, GRAPE TOMATOES AND POTATO STICKS, SERVED WITH GRILLED GARLIC BREAD BRAZUCA OMELET: MADE-TO-ORDER OMELET WITH UP TO FIVE ITEMS, SERVED WITH HOME FRIES AND YOUR CHOICE OF TOAST BRAZILIAN MOCKTAIL: LEMONADE AND SODA WATER FLAVORED WITH PASSION FRUIT, GUAVA OR STRAWBERRY

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HISTORIC MAIN STREET

Located directly at the bottom of the Town Lift on Main Street, The Bridge Cafe & Grill just celebrated their 10th anniversary. Enjoy the open patio with umbrellas, surrounded by flowers and stunning views of the mountain — and good luck trying to not stay there all day. But luckily, if you’re a late riser (or just enjoy breakfast at all hours of the day), it serves breakfast all day.

Breakfast includes classics like made-to-order omelets, eggs Benedict and a cure-all breakfast burrito. The rest of the menu features Brazilian-inspired twists on classic dishes sure to satisfy the senses as much as the ambience does. Try the house-favorite Camarao a Brazuca, Brazilian sautéed shrimp, or the national drink of Brazil, the Caipirinha, which is impossibly refreshing and tastes as if lemonade and a mojito had a love child. Whether your agenda is a scenic chair lift ride or a Main Street stroll, The Bridge Cafe is the perfect stop.

BUONA VITA RIS TOR ANTE ITALIANO Family-owned and serving authentic Italian cuisine Dinner nightly at 5 | 804 Main St.

HISTORIC MAIN STREET

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

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

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For delivery, call 435.649.MENU

BUTCHER’S CHOP HOUSE & BAR Steaks, chops, seafood and a late-night menu 3 p.m.–midnight daily | 751 Main St. 435.647.0040 | butcherschophouse.com

MENU SAMPLING LOBSTER NACHOS: PEPPER JACK CHEESE SAUCE, LUMP LOBSTER MEAT, FRESH CILANTRO AND JALAPEÑO WITH COTIJA CHEESE 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 TEQUILA LIME CHICKEN PASTA: SAUTÉED CHICKEN, CREAMY TEQUILA LIME SAUCE, RED AND YELLOW PEPPERS, RED ONION, TOMATO, FETTUCCINI PAN-SEARED MAHI-MAHI: LEMON BEURRE BLANC SAUCE, COCONUT JASMINE RICE, GARLIC GREEN BEANS

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HISTORIC MAIN STREET

With great steaks that are comfortably priced, Butcher’s Chop House by Diversified Bars & Restaurants has something for everyone. The family-friendly restaurant features steaks, chops, seafood, pasta, a kids’ menu and more. 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. Enjoy patio dining with spectacular mountain views at the base of the town lift. Butcher’s is eating and drinking every day from 4 p.m.–12 a.m. Ask about 2-for-1 and 777 specials (must be 21+ on the bar side).

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 Park City’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 groups 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, grab a quick lunch or enjoy summertime patio dining under the stars.

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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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. 435.602.1179 | crystalparkcantina.com

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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A Main Street hotspot, 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.

FL AN AG AN’S ON MAIN Irish pub and restaurant 11 a.m. to close, 7 days a week | 438 Main St.

HISTORIC MAIN STREET

435.649.8600 | flanagansonmain.com This classic Irish pub is rich with history adorning its decorated walls and used in its old-school Irish recipes. You will find all the favorites, like bangers and mash, corned beef and cabbage, fish and chips, 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 party-goers 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 with locals’ game night on Thursdays, and enjoy dining on the outdoor patio.

MENU SAMPLING 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 TUNA SALAD: BLACKENED AHI SERVED OVER MIXED GREENS, SHREDDED CARROTS, MANDARIN ORANGES, GRAPE TOMATOES, PEANUTS AND CRISPY WONTON STRIPS, TOSSED IN A TOASTED SESAME DRESSING BANGERS AND MASH: GRILLED BANGERS SAUSAGE SERVED OVER MASHERS WITH IRISH BROWN GRAVY, GREEN ONIONS AND STEAMED VEGGIES WHISKEY CHICKEN BOXTY: CHICKEN BREAST SAUTÉED WITH ONIONS, MUSHROOMS, GARLIC, AND THYME IN AN IRISH WHISKEY CREAM SAUCE

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FLYING SUMO SUSHI & GRILL A taste of Japan 5:30 p.m.–midnight daily | 838 Park Ave. 435.649.5522 | flyingsumosushi.com

MENU SAMPLING CRUNCHY GROOVE: CHOOSE FROM SPICY TUNA, YELLOWTAIL OR SALMON WITH AVOCADO AND JALAPEÑO TOPPED WITH SPICY MAYO AND TEMPURA CRUNCHIES CHUCK NORRIS ROLL: SPICY SHRIMP, AVOCADO, CUCUMBER TOPPED WITH SALMON, JALAPEÑO AND LIME JUICE TOKYO NACHOS: GYOZA CHIPS TOPPED WITH SPICY TUNA, FLYING FISH EGGS, GREEN ONIONS AND WASABI MAYO, SERVED WITH A SIDE OF GUACAMOLE JALAPEÑO POPPERS: JALAPEÑOS STUFFED WITH SPICY TUNA, THEN TEMPURA-FRIED AND SERVED WITH WASABI MAYO AND SPICY EEL SAUCE

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With a warm atmosphere (and cold fish), Flying Sumo has become a favorite sushi spot for both Park City locals and tourists. Most important, it’s known for its great Japanese food, with fresh fish and quality ingredients mixed with home cooking and reasonable prices. Recently renovated, the restaurant is both modern and playful, with an origami paper crane chandelier and black-and-white photos of sumo wrestlers covering the walls. There is a long, welcoming sushi bar and cozy tables for optimal sushi sharing. The menu features nigiri, sashimi, uramaki, hosomaki and specialty rolls as well as kitchen specials like the teriyaki bowl, Korean beef barbecue and even some options for the little sumos, including popcorn shrimp and fish and chips.

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 The food and drinks at Harvest go beyond taste and flavor — they prioritize provenance, seasonality, creativity and connection. The folks at Harvest breathe passion and creativity into thoughtfully curated, Australian-inspired breakfast and brunch dishes. Harvest uses ingredients sourced from local farmers and small-scale producers that are of the highest quality, and these ingredients comprise dishes that reflect the season, location and inspiration. But it doesn’t end there, because the Harvest team has traveled the world to formulate the best-tasting coffee they could possibly offer. Tried, tested and perfected, the coffee at Harvest emulates the same love and affection Harvest holds for its community and customers. The welcoming space at Harvest will fill you up with inspiration, conversation and connection.

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 ACAI BOWL: FRESH FRUIT, HOUSE-MADE MUESLI, COCONUT AND HONEY TOASTED PALEO BANANA BREAD: WITH CARAMELIZED BANANA AND HONEYED RICOTTA

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NO N AME S ALOON & GRILL Lunch, dinner and a late-night menu 10–2 a.m. daily | 447 Main St. 435.649.6667 | nonamesaloon.com

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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From Diversified Bars & Restaurants, No Name is the home of the world-famous buffalo burger. Locally voted Best Bar and Best Burger for seven 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 three full bars on two levels, including a year-round heated rooftop patio offering sweeping views of the town and nearby mountains. With 17 HD TVs for all your favorite sports and an industrial 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+.

PARK CIT Y PROVISIONS BY RIVERHORSE A cafe, deli and specialty market located at the top of historic Main St.

Open daily 7:30 a.m.–8 p.m. | 221 Main St.

HISTORIC MAIN STREET

435.649.0799 | riverhorseprovisions.com | @rhprovisions Park City Provisions by Riverhorse is a specialty market, deli and coffee shop located at the top of historic Main Street in Park City. Featuring the culinary excellence of Riverhorse on Main, Provisions’ artisanal cuisine is available through a full deli case, fresh cuts of high-grade meat and fish, breakfast, lunch and après ski menus, crafted coffee drinks, fresh prepared lunch and dinner takeaway meals and customized gift baskets. Gourmet grocery items such as fresh produce, dairy products and more are also available. Needless to say, whether you’re an at-home chef, stopping in to grab a bite or simply seeking something gifty, consider Provisions by Riverhorse your one-stop shop. Online ordering is also offered through the ChowNow app.

MENU SAMPLING MOUNTAIN MUFFIN: SCRAMBLED EGGS, LOCAL CHEDDAR, BACON, AVOCADO ALASKAN HALIBUT FISH TACOS: MEXICAN RICE, FETA CHEESE, PICO DE GALLO, CABBAGE, BLACK BEANS, CHIPOTLE CREAM PROVISIONS BURGER: LOCAL CHEDDAR, BACON, TOMATO, LETTUCE, TRUFFLE MUSTARD AIOLI SOUTHERN PICNIC BASKET: FRIED CHICKEN, PASTA SALAD, CAPRESE AND SEA SALT POTATO CHIPS CHEESE AND CHARCUTERIE: HAND-SELECTED CHARCUTERIE, GRAPES, CRACKERS AND RIVERHORSE MUSTARD

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PURPLE S AGE An American Western bistro Open nightly at 5:30 | 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 FIXIN’S 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 CORN-BATTERED UTAH TROUT: FRIED RAINBOW TROUT SERVED WITH WHITE BEAN CHILI, GRILLED SQUASH AND SMOKED POBLANO CRÈME

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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, 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.

RED BANJO PIZZA Established in 1962, Park City’s comfort pizza joint Open daily at 11:30 a.m. | 322 Main St.

HISTORIC MAIN STREET

435.649.9901 If a restaurant is still in business after more than 50 years, you know it is obviously offering something people love. As the oldest-running establishment in Park City, Red Banjo is a classic of Main Street and not to be missed if you love a good slice. It offers standard pizzas, pasta, subs and salad options, meaning you can feed a family on a budget or just stop in for a slice for lunch on the run. All the dough is hand-tossed, creating a perfectly balanced crust that is not too thin and not too thick.

If you want to organize a group outing, the restaurant can accommodate up to 40 guests and offers an easy, casual environment. A daily special can easily and inexpensively feed a family of four with a pizza, pitcher of soda, a large salad and the house-made garlic bread. To-go and delivery are offered if you want to enjoy your meal at home.

MENU SAMPLING SPINACH SALAD: FRESH SPINACH, FRESH SEASONAL FRUIT, VEGETABLES, BLUE CHEESE CRUMBLES, FRESH MOZZARELLA SERVED WITH WORLD-FAMOUS VINAIGRETTE DRESSING SPICY BLUE CHICKEN SANDWICH: HOT GRILLED CHICKEN BREAST, MELTED MOZZARELLA, SPICY HOT SAUCE, BLUE CHEESE ON A BUTTERED HOAGIE ROLL SPAGHETTI AND GARLIC BREAD: SERVED WITH HOMEMADE CHUNKY VEGETABLE MARINARA SAUCE AND OPTIONAL SAUSAGE OR MEATBALLS LITTLE BELLE PIZZA: CANADIAN BACON, PINEAPPLE AND JALAPEÑOS

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For delivery, call 435.649.MENU

SHABU Freestyle Asian cuisine Lunch daily at noon, 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, CHILI 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.

THE SPUR BAR & GRILL Upscale pub food and live music in a comfortable setting Open 10–1 a.m. daily | 352 Main St.

HISTORIC MAIN STREET

435.615.1618 | thespurbarandgrill.com For 18 years, The Spur Bar & Grill has been the go-to spot for nightly live music. Now with a huge expansion and a Main Street entrance, The Spur boasts an upscale rustic modern theme with three bars and an amazing open deck overlooking Old Town, where you can sit and enjoy the view year-round. And in the back? It’s still your favorite watering hole, with live music every night. Whether you’re looking for a boozy latte and breakfast pizza or to meet friends for drinks and dinner, Spur has you covered from morning through late-night hours. Wine and beer on tap plus creative signature cocktails made with locally distilled spirits, including Spur Whiskey, provide endless options to quench your thirst. Check the website for the music calendar, specials and updated food and drink menus (they change often).

MENU SAMPLING ROASTED BEET SALAD: SPINACH, SAVOY, BLUEBERRIES, DATES, GOAT CHEESE, TOASTED PUMPKIN SEEDS, POMEGRANATE VINAIGRETTE POKE TOSTADAS: AHI TUNA, WONTON SHELL, GUACAMOLE, JALAPEÑO, TOBIKO SHORT RIB SWEET POTATO WAFFLE FRIES: BRAISED BEEF SHORT RIB, MOZZARELLA, HORSERADISH CREMA MAMA CARMEN’S PHILLY: STEAK, ONIONS, PEPPERS, MUSHROOMS, PROVOLONE, CHIMICHURRI, AMOROSO ROLL THE TRIP PIZZA: GARLIC-ROASTED MUSHROOMS, BRIE, TRUFFLE OIL, LAVENDER HONEY, ARUGULA CRISPY WINGS: BBQ, MAPLE JALAPEÑO, BUFFALO, NASHVILLE HOT, GHOST PEPPER CURRY

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TEKIL A MEXICAN GRILL & CANTINA Authentic Mexican cuisine in a hip, modern atmosphere Open daily at 11:30 a.m. | 255 Main St. 435.649.3097

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

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Modern black-and-white murals adorn the walls of the newly opened Tekila Mexican Grill & Cantina on Main Street. The images pay homage to Día de Muertos, the traditional Mexican holiday. Similarly, the menu of food items at Tekila aims to promote traditional Mexican flavors and styles. Take the carne asada tacos: served simply in the classic street-taco style with cilantro, onions, rice, beans and salsa. The chile verde, baby back ribs prepared with a green tomatillo sauce, feature simmered nopales, or cacti. Shredded chicken is smothered in house-made mole sauce that is lightly sweet but with some retained spice in the mole poblano. Enjoy fresh ingredients, daily salsa specials, a family-friendly atmosphere and a bar with flat-screen televisions for the drinking-age crowd when you dine at Tekila. Did we mention it has one of the state’s largest selections of tequila?

TUPELO PARK CIT Y Globally inspired with a Southern accent 11 a.m.–2 p.m. Fri.–Sun., 5:30–9 p.m. nightly | 508 Main St.

HISTORIC MAIN STREET

435.615.7700 | tupeloparkcity.com Tupelo Park City offers refined Main Street dining in a stunningly redesigned historic building that reflects its food philosophy: farm-grown, specially curated, with a modern twist. Every night, chef/partner Matthew Harris tells a story through his globally inspired and artisanally sourced cuisine. The menu at Tupelo Park City is the culmination of Harris’ decades of culinary experience and passion for visiting local producers around the world, with a hint of his Southern heritage. From fresh Idaho trout to heirloom grains, every ingredient is carefully selected to offer an enlightening and memorable experience. Join Tupelo Park City in its ongoing celebration of what it loves most about food: its ability to tell a perpetual story.

MENU SAMPLING DEVILED EGGS: WHIPPED CRÈME FRAÎCHE, FRIED COUNTRY HAM ROCKHILL CREAMERY CHEESE FRITTERS: PEPPER JAM, WHIPPED GOAT CHEESE, TOASTED CORIANDER WASATCH MUSHROOM TOAST: RED BICYCLE SOURDOUGH, GOAT MILK RICOTTA, SUNNYSIDE FARM EGG ROCKY MOUNTAIN ELK BOLOGNESE: FRESH RIGATONI, SMOKED PARMESAN, LOCAL MUSHROOMS PAN-SEARED BASS: LEEK CHOWDER, HAIKU TURNIPS, CAPER BROWN BUTTER, FRIED LEEKS, ALMONDS

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WAS ATCH BREW PUB A local favorite for more than 30 years Serving lunch and dinner seven days a week | 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 PERCENT 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 Superfood 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 Lunch 11:30 a.m.–3:30 p.m. Fri.–Sun., dinner nightly 5–9:30 p.m. | 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. The 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 12 guests, or put yourself in the hands of any 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 a filling meal, try any of the house-made ramens, which take more than a day to develop their rich flavors. While the restaurant specializes in melding exotic flavors and ingredients — like sustainably farmed bluefin tuna and live geoduck clam — traditional dishes such as nigiri and sashimi plates, tempura and a variety of 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 RAMEN BROTH MR. MIYAGI: SNOW CRAB, YELLOWTAIL ROLLED IN AVOCADO, TOPPED WITH TUNA POKE AND EEL SAUCE GREEN HORNET: SPICY TUNA, TEMPURA SHISHITO PEPPERS, AVOCADO, TOPPED WITH A CILANTRO-JALAPEÑO AIOLI WAGYU BRUSCHETTA: SEARED WAGYU ZABUTON, PORK BUTTER, TRUFFLE PONZU, ARUGULA, SHAVED PARMESAN SUMMER SHIMA AJI: SCORED TREVALLY JACK, MISO ROASTED RED PEPPER, YUZU, AVOCADO, SESAME SALT, BASIL KOREAN TAKO: SOUS VIDE AND GRILLED OCTOPUS, SPICY GOCHUJANG, CHARRED MUSTARD GREENS, KIMCHEE, RADISH AND CARROT SUNOMONO

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THE BRASS TAG AT DEER VALLEY RESORT Deer Valley-inspired brick-oven cuisine Bar: 4–9 p.m., dinner: 5–9 p.m. | 2900 Deer Valley Dr. E. 435.615.2410 | deervalley.com/TheBrassTag

MENU SAMPLING AVOCADO FRIES: BLACK GARLIC AIOLI MEDITERRANEAN LAMB BURGER: FRESH ARUGULA, ALFALFA SPROUTS, GOLD CREEK FARMS FETA, HOUSEMADE PEPPERONATA, OREGANO SPREAD, PITA BREAD MISO-GLAZED VERLASSO SALMON: SHIITAKE MUSHROOMS, SUGAR SNAP PEAS, COCONUT JASMINE RICE NEW YORK STRIP: BACON-ROASTED BRUSSELS SPROUTS, BUTTERMILK MASHED POTATOES

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DEER VALLEY

The Brass Tag is the perfect place to meet friends for drinks and appetizers or to settle in for a cozy dinner after playing in the mountains. The Brass Tag offers brick-oven cuisine at its best. Find a piece of Park City’s mining heritage with the old brass tags hung throughout the restaurant. The menu features oven-fired dishes like miso-glazed Verlasso salmon, assorted pizzettes, house-made soups, baked pastas and seasonal salads. An après favorite, oven-fired chimichurri nachos are served with Gold Creek Farms cheddar, Gruyère and bacon. Many items are served in skillets, including the oven-baked chicken wings. The Brass Tag offers plenty of options for gluten-free, vegetarian and vegan diners, too. Conference guests and families will be pleased to know The Brass Tag is conveniently located in the Lodges at Deer Valley in the Snow Park area.

BURGERS & BOURBON Upscale burgers with an exclusive bourbon collection 3–10 p.m. nightly | 9100 Marsac Ave.

DEER VALLEY

435.604.1300 | montagehotels.com/deervalley/dining/burgers-bourbon

Burgers & Bourbon offers the best of what we love about classic American cuisine: gourmet burgers, fresh-cut fries, hand-spun shakes (both spiked and classic) and craft spirits. The restaurant’s signature burgers are made fresh with a proprietary blend of the finest farm-raised beef, topped with a selection of local artisanal cheeses and served on freshly baked potato buns. The extensive spirit collection celebrates America’s distillers, both old and new, whose artful techniques produce a stunning array of craft spirits. In tribute to their passion behind the craft, the bartenders serve iconic drinks inspired by old-fashioned favorites, like the Old-Fashioned, Mint Julep and Manhattan. With more than 200 bourbons and whiskeys, the collection will impress the most selective spirit aficionados. Vegetarian and seafood options are available, too.

MENU SAMPLING THE SMOKEHOUSE BURGER: BOURBON BARBECUE SAUCE, SMOKED BACON, CHEDDAR, CARAMELIZED ONIONS THE LUX: FOIE GRAS, TRUFFLE, BOURBON-CARAMELIZED ONIONS, ARUGULA THE SOUTHWESTERN: HATCH GREEN CHILE, OAXACA CHEESE, SMASHED AVOCADO TERIYAKI ALBACORE TUNA BURGER: SWEET CHILE-TAHINI SLAW S’MORES SHAKE: CHOCOLATE, GRAHAM CRACKER, SMOKED MARSHMALLOWS (SPIKE: BOURBON)

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DALY’S PUB & REC Gastropub with bowling, games and more Dinner 5–9 p.m. daily, games 3–10 p.m. | 9100 Marsac Ave. 435.604.1300 | montagehotels.com/deervalley/dining/dalys-pub

MENU SAMPLING BLT: MILLIONAIRE’S BACON, BUTTER LETTUCE, HEIRLOOM TOMATO, AVOCADO, BASIL AIOLI PASTRAMI REUBEN: NIMAN PASTRAMI, PICKLED CABBAGE, RUSSIAN DRESSING, GRUYÈRE, MARBLE RYE FERRARI PIZZA: SPICY PEPPERONI, PROSCIUTTO BAVARIAN PRETZEL: BLACK ALE MUSTARD, CHEESE FONDUE TRUFFLE “MAC-N-CHEESE”: CAVATAPI PASTA, BACON, GOLD CREEK WHITE CHEDDAR, BREADCRUMBS ROASTED SHISHITO PEPPERS: SMOKED SALT, OLIVE OIL, PANKO GREMOLATA

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Everyone is in for a good time at Daly’s Pub. Not only is the food an experience — a gastropub-style eatery with microbrews and specialty cocktails — the whole environment is full of adventure and fun. Try your hand at darts or shuffleboard while you enjoy a Montage Mountain Ale, or grab a group and plan to bowl a few games while you order your dinner. An open kitchen features delicious daily specials and hearty fare, like handcrafted brick-oven pizzas. Don’t miss desserts here, like the s’mores sundae with house-made marshmallows; you will have plenty of time to digest your meal while you play a round on the PlayStation or a vintage arcade game. It is all about fun, but you won’t be skimping on a foodie experience. Want to just relax and watch a game?

There are plenty of TVs for that, too.

DEER VALLEY GROCERY CAFÉ Breakfast, lunch, early supper and takeout items 7:30 a.m.–6 p.m. daily | 1375 Deer Valley Dr.

DEER VALLEY

435.615.2400 | deervalley.com/deervalleygrocerycafe If you have a midsummer craving for the delicious cuisine that Deer Valley is known for, don’t worry — you don’t have to wait until winter for a bite. At Deer Valley Grocery~Café, you’ll find many of the resort’s famous specialties, from its turkey chili to assorted jumbo cookies and more. Open for breakfast, lunch and early supper or takeout, this convenient spot in the Snow Park area can make your day. Start with fresh-roasted coffee and a hearty breakfast wrap. Come midday, seek out a salad made with local seasonal ingredients or sandwiches, like the tandoori chicken curry wrap. Finish the day with a standout sweet treat, such as the Deer Valley carrot cake. If you feel like eating at home, the selection of gourmet grocery items and house-prepared takeaway entrées will give you many options.

MENU SAMPLING AVOCADO AND BEET TOAST: BEET HUMMUS, AVOCADO, GOAT CHEESE, MICROGREENS, BLACK HAWAIIAN SEA SALT, TOASTED HOUSE-MADE WILD RICE HARVEST BREAD DVGC BLT: NIMAN RANCH MAPLE BACON, VINE-RIPENED TOMATO, ARTISAN GREENS, TARRAGON AIOLI, STONE GROUND BAKERY NINE-GRAIN TOAST ROASTED CHICKEN ENCHILADA: JACK CHEESE, FRESH CILANTRO, ONION, ROASTED CHILE PEPPER AND TOMATO SAUCE, CILANTRO SOUR CREAM HOUSE-MADE ICE CREAM SANDWICHES: CHOCOLATE CHIP COOKIES, VANILLA ICE CREAM, HOT FUDGE SAUCE

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

435.645.6455 | steinlodge.com/dining

MENU SAMPLING WEST COAST SHELLFISH SALAD: CRAB, BAY SHRIMP, LOBSTER, SEA BEANS, AVOCADO, YUZU VINAIGRETTE RABBIT PORCHETTA: BRAISED RABBIT LEG, FOIE GRAS, CARROTS AND MUSHROOMS, APPLE MOSTARDA UTAH LAMB LOIN: BRAISED LAMB LEG, BLACK GARLIC SKORDALIA, PEAS, PISTACHIO-MINT PESTO VEAL T-BONE: DAUPHINE POTATOES, SWISS CHARD, BERRY GASTRIQUE ORA SALMON: PICKLED BEET NOODLES, CUCUMBER, THAI BASIL-CUCUMBER SAUCE LINZER: ALMOND PRALINE, HAZELNUT COOKIE, RASPBERRY, KUMQUAT

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Led by the esteemed Vice President of Food and Beverage Operations and Corporate Chef Zane Holmquist, the acclaimed culinary team produces seasonally inspired dishes that combine fresh, locally sourced ingredients to find flavors that will satiate every palate. Encompassed by the natural beauty of Deer Valley, Glitretind provides guests with intimate experiences while dining. With tastes as bold and breathtaking as the mountain vistas that surround you, this awardwinning cuisine has you luxuriating in its exquisite flavors. Take in fresh mountain air on the deck or step inside to behold the elegant décor befitting a five-star resort.

J&G GRILL Modern mountain dining at the St. Regis Deer Valley Open daily for breakfast, lunch, dinner and private events

DEER VALLEY

2300 Deer Valley Drive E. | 435.940.5760 | marriott.com/slcxr

A lively exhibition kitchen, two-sided stone fireplace and outdoor dining on the Mountain Terrace with stunning views create an inviting backdrop for superb cuisine at J&G Grill. Chef de Cuisine Rachel Wiener creates large and small plates, each dish with the highest-quality meats and freshest local produce and fish available in the market. Winner of AAA’s coveted Four Diamond award and recipient of Wine Spectator’s Best of Award of Excellence, J&G Grill features the largest wine collection in Utah with over 1,000 different labels and more than 13,000 bottles. The restaurant offers a casual yet upscale experience that is equally well-suited for a business gathering, a group of friends, an intimate supper or a family night out. Favorites on the menu include the pan-roasted diver scallops with cucumber watermelon puree, sugar snap peas and Fresno chile.

MENU SAMPLING LEMON CEDAR PLANK SALMON WITH CUCUMBER BUTTERMILK FOAM, BOK CHOY, PEARL ONIONS SNAKE RIVER FARMS PORK CHOP WITH CHERRY VERJUS, TOASTED ALMONDS, ROASTED SUMMER SQUASH SPICE-CRUSTED AHI TUNA WITH MANGO MEZCAL CHUTNEY, CAULIFLOWER RISOTTO HERB-MARINATED OCTOPUS WITH ARBEQUINA OLIVE OIL, GARLIC, ROASTED PEPPERS PARKER HOUSE ROLLS WITH BLACKBERRY AND LEMON LOCAL GOAT CHEESE SPREAD

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BLIND DOG SEAFOOD & R AW BAR Serving fresh seafood, premium steaks and perfect sushi since 1998 Open Mon.–Sat. 5 p.m.–close; closed Sunday | 1251 Kearns Blvd.

435.655.0800 | blinddogpc.com

MENU SAMPLING HAWAIIAN TOMBO (ALBACORE): GREEN PAPAYA AND CARROT SALAD, SHREDDED SUGAR SNAP PEAS, LEMONGRASS BEURRE BLANC, TOASTED PEANUTS — GLUTEN FREE DIVER SCALLOPS: PAN SEARED U10 DIVER SCALLOPS, YUKON GOLD PUREE, WHITE BALSAMIC, APPLE GASTRIQUE, TOASTED PECANS — GLUTEN FREE FRESH SHUCKED EAST AND WEST COAST OYSTERS: ROTATING DAILY SELECTION, INCLUDING CHOICE OF CLASSIC MIGNONETTE, OLD-SCHOOL COCKTAIL SAUCE, LEMON — GLUTEN FREE

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Blind Dog Seafood & Raw Bar, located just minutes from Park City’s Historic Main Street, easily earns its “not to be missed” dining reputation. With both indoor and outdoor dining, Blind Dog offers fresh seafood and meats with Park City altitude and East Coast attitude. There is plenty of off-street parking for your car or bike. Blind Dog’s laid-back but on-point service staff will guide you through their massive menu of fresh fish, lobster, colossal shrimp, oysters, sushi and more. Land lovers will enjoy prime beef steaks, the signature “Dreamloaf” and the locals’ favorite mac and cheese. There are also plenty of gluten-free, vegetarian and vegan options. The bar boasts an extensive wine list, along with artisanal cocktails and a substantial range of sakes and craft beers. This go-to dining spot, featured in Food & Wine as the “locals’ best kept secret,” is a secret no more. Ensure you make a reservation to experience this iconic dining establishment.

BONEYARD S ALOON & KITCHEN Gastropub offering elevated bar food Lunch and dinner 11–2 a.m., brunch 10 a.m. Sat.–Sun. | 1251 Kearns Blvd.

PARK CITY PROPER

435.649.0911 | boneyardsaloon.com An industrial-finished gastropub by Diversified Bars & Restaurants, this is a favorite among locals and visitors alike. Boneyard offers the finest in comfort food along with Park City’s largest craft bottle and draft beer inventory, with over 125 selections. Don’t miss the full bar with a diverse blend of specialty cocktails. With a custom wood-fired grill, the great burgers and classic sandwiches have an exceptional depth of flavor. Choices range from wagyu beef sliders to fresh salads, house-made chicken and dumpling pot pie to award-winning yardbird wings. Dine on the rooftop deck with mountain views and enjoy live music Friday and Saturday evenings through the summer. Voted best place to watch a game in Park City, Boneyard lets you enjoy the action on one of two 75-inch TVs or four 65-inch screens. There’s always free parking for patrons, and its sister restaurant, Wine Dive, is right next door. Enjoy brunch 10 a.m.–2 p.m. on weekends (must be 21+).

MENU SAMPLING SOUTHERN FRIED CHICKEN: GARLIC MASHED POTATOES, HOMESTYLE GRAVY, GRILLED MEXICAN STREET CORN ON THE COB BONEYARD TRIPLE S BURGER: SIGNATURE 7-OUNCE TRIPLE BEEF BLEND, BACON-FRIED JALAPEÑOS, BUTTER LETTUCE, PICKLED RED ONIONS, BLUE CHEESE CRUMBLES, GARLIC AIOLI, BONEYARD TRIPLE S SAUCE, POTATO BUN, FRIES CLASSIC SANDWICH: GRILLED CHICKEN, BACON, AVOCADO, LETTUCE, PICKLED RED ONION, SWISS, GARLIC AIOLI, WHOLE WHEAT, HOUSE FRIES FRIED BRUSSELS SPROUTS SALAD: BABY ROMAINE HEARTS, LEMON, ASIAGO, TOMATO BAGUETTE CROUTONS, ADD CHICKEN (OPTIONAL)

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BURGERS & BARLEY Street foods and fine beers Open for lunch and dinner, Monday–Saturday | 1890 Bonanza Dr. 435.602.1170 | burgers-barley.com

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

For delivery, call 435.649.MENU DISHINGPC.COM

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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.

ELEMENT KITCHEN & BAKERY Gourmet, organic cafe and market with full-service catering Open Mon.–Sat. 9 a.m.–8:30 p.m.; weekend brunch 9 a.m.–2 p.m. | 1400 Snow Creek Dr.

PARK CITY PROPER

435.731.8383 | elementparkcity.com Element has established itself in the Park City community as a catering service built on unique, inspiring flavor combinations in dishes that utilize wholesome, organic ingredients. Now, they bring those same elements to their new dine-in location. From healthy, ready-made dishes to take-and-bake options, Element Kitchen & Bakery is an organic cafe, bakery, gourmet market and more that is proving great food doesn’t have to be complicated. Their menu of wholesome, organic meals and bakery items, served in a relaxed atmosphere, will keep you coming back for more. For all your catering needs, Element Chef Services provides hot drop-off meals, in-house chef services and full-service catering for any event, large or small. Enjoy all that Park City has to offer, and let the chefs behind Element Park City be your culinary concierge.

MENU SAMPLING SE ASIAN QUAIL: CHILE-LIME SAUCE, SHOOT AND HERB SALAD, FERMENTED PAPAYA VEGETABLE PISTOU: MARKET VEGETABLES, MUSHROOM BROTH, PISTOU SHAVED BRUSSELS SALAD: CALABRIAN CHILE, CRUSHED ALMOND, RED ONION, ASIAGO, LOCAL SHOOTS PULLED CHICKEN MOLE: HOUSE-SMOKED CHICKEN, WINTER SQUASH, CORN TORTILLA, AVOCADO, RICE NEW ENGLAND CORNCAKE: WITH BLUEBERRY AND CONDENSED CREAM

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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

For delivery, call 435.649.MENU DISHINGPC.COM

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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. 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 Mon.–Fri. 8:30 a.m.–6 p.m.; Sat.–Sun. 10 a.m.–5 p.m. (cafe closes at 4 p.m.) | 1270 Iron Horse Dr.

PARK CITY PROPER

435.649.4561 | fairweathernaturalfoods.com Park City’s only locally owned community market and cafe, Fairweather Natural Foods is a popular destination for natural food and holistic nutrition. In addition to being the only organic juice bar in town, Fairweather Natural Foods boasts a wide array of vegan, organic baked goods and gluten-free options. Their dine-in and takeout organic cafe features house-made organic vegan soups, salads and sandwiches. Purchase local and organic produce, groceries and eco-friendly cleaning supplies, 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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FIVE5EEDS Great food, serious coffee 7:30 a.m.–3 p.m. | 1600 Snow Creek Dr. 435.901.8242 | five5eeds.com

MENU SAMPLING POKE BOWL: MARINATED AHI, RICE, CUCUMBER, AVOCADO, SRIRACHA AND WASABI MAYONNAISE, SEAWEED SALAD CHILI SCRAMBLE: SOFT-SCRAMBLED EGGS, CHORIZO, HOUSE-MADE CHILI SAUCE, MANCHEGO CHEESE, HALLOUMI CHEESE ACAI BOWL: ACAI BLEND, FROZEN BANANAS, APPLE JUICE, PERC’S GRANOLA, FRESH FRUIT, COCONUT SHAVINGS, HONEY MUSHROOMS ON QUINOA TOAST: MUSHROOMS, BASIL HUMMUS, TRUFFLE GOAT CHEESE, MARSALA REDUCTION AND MICROGREENS PULLED PORK BENEDICT: PULLED PORK, POACHED EGGS, RICH APPLE CIDER HOLLANDAISE, GRANNY SMITH APPLES

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If you are a connoisseur of coffee, Five5eeds is your new best friend. Its highquality modular brewing system serves the Australian favorite Coffee Mio, and people can’t get enough of the expertly made espresso. The accompanying food menu is just as exciting. The healthy cafe focuses on nourishing, flavorful dishes, crafted from the best local, seasonal produce. There is a definitive nod to the famed foodie culture in Australia, from where the owners hail. Five5eeds offers a comfortable atmosphere where you can either grab a quick breakfast or lunch, or relax over your favorite drink. Don’t miss the hearty grain salads, but if it is a burger you crave, there is always that option too. While each dish is satisfying, nothing will leave you weighed down. There are plenty of grab-and-go options and a smoothie of the day, too, if you want something quick.

FRESHIES LOBS TER Cafe and food truck serving fresh Maine lobster 11 a.m.–8 p.m. Mon.–Sat. | 1897 Prospector Ave.

PARK CITY PROPER

435.631.9861 | freshieslobsterco.com Home of the world’s best lobster roll, Freshies Lobster now has a permanent home, allowing locals and tourists to get their “lobstah” fix almost any day of the week. At Freshies Lobster, find traditional Maine lobster rolls, New England eats, salads, pies, sandwiches and more. Owners Ben and Lorin Smaha know the business. Both were raised in New England (from Maine and New Hampshire, respectively). Ben even has a background in baiting, trapping and harvesting. 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.

Freshies was awarded world’s best lobster roll by Down East Magazine in 2017. Be sure to try another taste of Maine with the delicious blueberry pie and the restaurant’s Maine sarsaparilla root soda. And if you are in Salt Lake City, visit the downtown Freshies location.

MENU SAMPLING LOBSTER ROLL: FRESH MAINE LOBSTER, NEW ENGLAND-STYLE BUN, BUTTER, SEASONING LOBSTER LETTUCE CUPS: FRESH MAINE LOBSTER, SRIRACHA AIOLI, MANGO, GUACAMOLE, CILANTRO SAUCE LOBSTER SLIDERS: FRESH MAINE LOBSTER, LOCAL SLIDER BUN, BROWN BUTTER, CHIVES MAINE-IAC SALAD: LOCAL ORGANIC GREENS, BLUEBERRIES, AGGIANO CHEESE, MAPLE PECANS, MAPLE BALSAMIC DRESSING CLAM CHOWDER: NEW ENGLAND OR MANHATTAN, DEPENDING ON SEASON CRAB ROLL: JONAH CRAB, LEMON-AIOLI, BROWN BUTTER, LEMON AND CHIVES

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LESPRI PRIME S TEAK SUSHI BAR Market-fresh sushi, USDA Certified Prime steaks and an extensive wine list

Open daily 5–10 p.m. | 1765 Sidewinder Dr. 435.649.9696 | lespriprime.com

MENU SAMPLING MARYLAND-STYLE BLUE LUMP CRAB CAKES: SERVED WITH HOUSE-MADE CREOLE REMOULADE HAMACHI GARI ROLL: HAMACHI, CUCUMBER, SPROUTS, SALMON, LEMON, GREEN ONION AND LEMONGRASS-GINGER SAUCE USDA CERTIFIED PRIME STEAKS: 8-OUNCE FILLET, 16-OUNCE RIB-EYE, 16-OUNCE NEW YORK STRIP SIDE DISHES SERVED FAMILY STYLE: PARMESAN ASPARAGUS, SAUTÉED MUSHROOMS AND ONIONS, TRUFFLE POMMES FRITES, BOURSIN-WHIPPED POTATOES, SAUTÉED SPINACH, MAC AND CHEESE

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If you have never ventured away from Main Street and sampled the sushi and steaks at Lespri, you are missing out on Park City’s best-kept secret. Lespri is a quiet refuge where you can sit back, relax and enjoy an exceptionally crafted meal. The sushi is artfully prepared in the intimate sushi bar with unique combinations and special house-made sauces infused with fresh ingredients that will delight your taste buds. If it’s a steak you’re craving, Lespri specializes in USDA Certified Prime meat. Only the top 2 percent of all meat ever receives this certification. The artful seasonal salads are beautiful and delicious. Don’t miss sides like Boursin-whipped potatoes and the decadent mac and cheese. The impressive wine list offers an incredible variety of choices and rare, hard-to-find bottles. Dine at the sushi bar, get cozy in the booths in the lounge or appreciate the wine collection in the main dining room.

SQUATTERS ROADHOUSE GRILL AND PUB Delicious craft beer and traditional pub favorites Open at 8 a.m. daily for breakfast, lunch and dinner | 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 DEEP BLUE SALAD: SPINACH, ARUGULA, BLUEBERRIES, BLUE CHEESE CRUMBLES, CANDIED ALMONDS AND BALSAMIC REDUCTION 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 11:30 a.m.–9:30 p.m. daily | 1300 Snow Creek Dr., Suite RS 435.731.8238 | twistedfern.com

MENU SAMPLING FERINATA: CHICKPEA CAKE, ROASTED CARROT HUMMUS, ASPARAGUS, OVEN-DRIED TOMATOES, PINE NUTS, RED PEPPER COULIS, ARUGULA UTAH ELK: TRULY UTAH, GREEN PEA RISOTTO, BROCCOLINI, CHARRED PEACH GASTRIQUE TROUT: BIRCH SPRING TROUT, SUMMER SQUASH SUCCOTASH, CHERRY LEMON VINAIGRETTE RED ROMAINE: PAMAW’S YOUNG RED ROMAINE, ASPARAGUS, PEAS, CRUSTINI, CRISPY SPANISH ANCHOVIES, CHERRY TOMATOES, ROASTED GARLIC VINAIGRETTE

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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 new favorite for Park City locals. This inviting neighborhood eatery was a welcome addition to town when it opened in June 2017. Chef Adam Ross takes an innovative approach with his lunch, dinner and cocktail menus. Making almost everything in-house, from the potato chips to all the sauces, he sources seasonal ingredients and lets veggies shine with his fresh menu. While the food is certainly sophisticated, there is still a warm, open vibe, allowing families and the après crowd to feel comfortable. Look for local beers and an unpretentious wine list to accompany the meal. Don’t miss the chicken-fried portobello served with a green peppercorn gravy. Desserts like the olive oil cake are worth saving room for.

VERS ANTE HEAR TH + BAR Bistro-style Italian comfort food with local beers and craft cocktails Dinner with outside deck dining open seasonally | 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 are offered daily from 4–6 p.m. Versante is a comfortable, casual addition to the dining scene in Park City, offering great value. Save room for dessert, if you can. The Bananas Foster Pot de Crème is not to be missed.

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 STREET CORN ELOTE STEAK SALAD: STEAK, GRILLED CORN, GRILLED SEASONAL VEGETABLES, ARUGULA, ITALIAN ELOTE DRESSING CHICKEN PICCATA: AIRLINE CHICKEN BREAST, CAPERS, ZUCCHINI NOODLES, YUKON GOLD POTATO GALETTE BANANAS FOSTER POT DE CRÉME: RUM, BROWN SUGAR, CREAM, BANANAS, PEANUT BRITTLE

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WINE DIVE Lively, sunny spot for drinks and wood-fired dishes 4 p.m.–2 a.m. daily | 1251 Kearns Blvd.

435.649.0911 | winedivepc.com

MENU SAMPLING AHI POKE TOWER: AHI TUNA, AVOCADO, ENGLISH CUCUMBER, RADISH, TOBIKO, SPICY TERIYAKI MAYO, CHILE OIL, WONTON CHIPS GUAC ’N LOBSTER TACOS: POACHED LOBSTER, GUACAMOLE, ORANGE TOBIKO MAYO, MICROGREENS, THREE WONTON CRISPS KOREAN STREET TACOS: TOP SIRLOIN, SWEET ’N SPICY CABBAGE, AVOCADO, SRIRACHA AIOLI, WARM CORN TORTILLAS SAUTÉED CAULIFLOWER: BONEYARD TRIPLE S SAUTÉED CAULIFLOWER, FRESNO CHILES, SHALLOTS, GARLIC, GREEN ONIONS BACON CAPRESE PIZZA: BACON, HEIRLOOM TOMATOES, ARUGULA AND BASIL CHIFFONADE, OLIVE OIL, GARLIC, WHITE CHEDDAR AND MOZZARELLA, BALSAMIC DRIZZLE

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From Diversified Bars & Restaurants, this culinary haven is for foodies who love wine and craft cocktails. An off-Main Street locals’ favorite, Wine Dive features a wood-fired oven and an exhibition kitchen where a host of small-plate items and artisan pizzas are prepared. Wood-fired pizzas are a must, with a crispy cornmeal-dusted crust and an assortment of toppings, including everything from spicy Italian sausage and crispy prosciutto to dates and goat cheese. Wine Dive has over 100+ labels on the wine list and is the first in Park City to introduce tap wine, with eight select reds and whites on tap to enjoy by the glass or quartino. For a vibrant and social scene with a wine-and-dine concept, this is your place. Don’t forget, there’s plenty of free parking for patrons and Wine Dive is right next door to sister restaurant, Boneyard Saloon & Kitchen (must be 21+).

11HAUZ Authentic Jamaican food in a relaxed setting Open Monday–Saturday at 11:30 a.m. | 1241 Center Dr. L140

KIMBALL JCT./CANYONS VILLAGE

435.200.8972 | 11hauz.com A family-run business, the folks at 11Hauz are bringing family recipes of finga tings and big tings to the masses. Husband-and-wife team Errol and Sheron Grant run 11Hauz with their daughters Nyesha, Tanisha and Anita Hamil.

Sheron is the 11Hauz head chef, and it was her grandmother, who walked 11 miles to and from work every day, that inspired the name of the restaurant and most of its fresh, from-scratch recipes. Down to the detail, tantalize yuh taste buds with flavors of Jamaican jerk and house-made Scotch Bonnet peppa sauce. The dishes at 11Hauz utilize blends of Jamaican spices that add rich island flair to every bite. All entrées are served with coconut white rice, light cabbage salad and plantains: “sweeter than a banana ever will be.” Get your curry in a hurry at 11Hauz.

MENU SAMPLING JERK WINGS: SCOTCH BONNET, SWEET HONEY, MANGO AND PINEAPPLE CHUTNEY BEEF OR VEGGIE PATTY: GROUND BEEF OR VEGGIES, PASTRY CRUST SNAPPER: FRESH WHOLE CARIBBEAN SNAPPER CURRY GOAT: JAMAICAN CURRY SEASONED WITH GARLIC, THYME AND SCOTCH BONNET, SERVED WITH COCONUT RICE, PLANTAIN AND CABBAGE SALAD JERK LOBSTER AND SHRIMP: JERK BUTTER SAUCE (AVAILABLE THURS.–SAT.)

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BAR TOLO’S Artisanal, Italian-inspired kitchen with handcrafted pastas Brunch 8 a.m.–3 p.m.; dinner 5:30–9 p.m., last seating 8:30 p.m. | 1241 Center Dr. L100

435.604.0608 | bartolospc.com

MENU SAMPLING SMOKED TROUT BENEDICT: DILL CREAM, HOLLANDAISE, PICKLED RED ONION, “EVERYTHING” SEEDS GLUTEN-FREE HOUSE-MADE FUSILI: PEA PESTO, BABY KALE, FRESH PEAS, ZUCCHINI, SQUASH, FRESH MINT, TOASTED SPICY CASHEWS COD CROQUETTE: PACIFIC COD, YUKON POTATO, BLACK OLIVE TARTAR, PICKLED VEGETABLES SHRIMP SPAGHETTI: GARLIC, FRESH TOMATOES, PEPPERONCINI, ARUGULA, LEMON, PARMESAN SOFT CHOCOLATE “BRIGADEIRO”: FRESH BERRIES, TOASTED NUTS, GRAHAM DUST

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KIMBALL JCT./CANYONS VILLAGE

Alex Bartolo, a native of Brazil with Italian roots, and his wife, Rhia Bartolo, have brought artisanal, Italian cooking to a beautiful neighborhood location in Kimball Junction. It was in Brazil that Bartolo began to make handmade pasta, later honing his skills in Italy. On the menu, you can expect to find many Italian and Mediterranean influences, including fresh pasta, seafood-centric dishes and roasted veggies. With options spanning from a vegan breakfast bowl with muesli, coconut milk and dates to a rigatoni Bolognese with fresh ricotta, diners will be pleased with the lighter or more indulgent options. Serving breakfast, lunch and dinner, the husband-and-wife team behind Bartolo’s has made it a must-stop for fresh food, great coffee and good people.

DR AFT S BURGER BAR Burgers and milkshakes with a gourmet twist Hours vary seasonally | 3000 Canyons Resort Dr.

KIMBALL JCT./CANYONS VILLAGE

435.655.2270 | draftsparkcity.com 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. Don’t miss 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, Butterfinger candy bars 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.

MENU SAMPLING I WANT ALL THE PUPPIES: OREO COOKIE, VANILLA ICE CREAM, HOHO’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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EDGE S TEAKHOUSE Urban steakhouse feel with top-quality meats and ingredients Hours vary seasonally | 3000 Canyons Resort Dr. 435.655.2260 | edgeparkcity.com

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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KIMBALL JCT./CANYONS VILLAGE

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.

THE FARM Seasonal and sustainable fare | Park City Mountain at Canyons Village Open for dinner daily | 4000 Canyons Resort Dr.

KIMBALL JCT./CANYONS VILLAGE

435.615.8080 | parkcitymountain.com/dining Finish your Park City Mountain adventures at The Farm — where rich, rustic flavors meet sophisticated slope-side dining in the heart of Canyons Village.

Thoughtfully curated dishes emphasize regionally sourced ingredients at The Farm. From cast-iron serving ware to edible flower garnishes, every dish is artfully curated down to the finest detail. A diverse menu of specialty cocktails celebrates Utah seasonality. From small plates to dessert, indulge in a creative, flavorful food journey at The Farm, where the food will leave you satisfied and refueled for your summer fun.

MENU SAMPLING CHARCUTERIE: ARTISAN MEATS, PEPPER RELISH, HOUSE MUSTARDS, FARM PICKLES LOCAL CHEESE PLATE: HONEY TWO WAYS HALF CHICKEN: SORGHUM BAKED BEANS, BLACK CHERRY SLAW SHORT RIB: BUTTERMILK BISCUIT, RHUBARB, PEA GREENS KABOCHA SQUASH: CASHEW CREAM, HUCKLEBERRY JAM BROWN BUTTER PEANUT TART: WHITE CHOCOLATE CHARCOAL ICE CREAM

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THE JUNCTION PIZZERIA AND GRILL Locally owned and operated family-friendly pizzeria Open Mon.–Sat. at 11 a.m., Sun. at 12 p.m. | 6546 N. Landmark Dr. 435.655.3222 | thejunctionpizza.net

MENU SAMPLING SUPREME PIZZA: PEPPERONI, SAUSAGE, HAM, ONIONS, BELL PEPPERS, BLACK OLIVES, MUSHROOMS THAI CHICKEN PIZZA: PEANUT SAUCE, RED ONIONS, GREEN PEPPERS, BASIL, CHICKEN BUFFALO CHICKEN SALAD: MIXED GREENS, RED ONION, BLUE CHEESE, TOMATOES, GRILLED CHICKEN, BUFFALO SAUCE EL DIABLO BURGER: SMASHED PATTY, ROASTED JALAPEÑOS, CREAM CHEESE, BACON, FANCY ONIONS PHILLY CHEESESTEAK: PEPPERS, ONIONS, MUSHROOMS, MOZZARELLA, PROVOLONE, MARINATED STEAK OR GRILLED CHICKEN, ITALIAN BREAD

For delivery, call 435.649.MENU DISHINGPC.COM

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KIMBALL JCT./CANYONS VILLAGE

Friendly and warm customer service pairs well with classic pizzeria décor at The Junction. This casual, no-frills locale is a family-friendly stop that’ll satisfy everyone’s taste buds. Classic and specialty pizzas entice those with cheese cravings, while sandwiches and smash patty burgers are reminiscent of diner fare. The pizzeria is an affordable option for lunch or dinner, and the beauty is in details like buttered burger buns and crinkle-cut sweet potato, poutine or regular fries. A rotating selection of local brews are on tap to wash it all down. Feeling something lighter? Try one of their thoughtfully created salads, like the buffalo chicken salad, the chicken pesto salad or The Junction steak salad.

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 imagination are balanced within comfort-style, contemporary cuisine. Executive Chef Hermann Schaefer is motivated by the heartiness of Austrian and Utah mountains to create a remarkable dining experience. Powder takes pride in sourcing the finest ingredients possible from mountain regions throughout the world. 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 WALDORF EGGS BENEDICT: HOUSE-MADE MUFFIN, TOMATO JAM, HOLLANDAISE, HOME FRIES ROASTED BEET SALAD: GOAT CHEESE, ORANGE, TOASTED HAZELNUT, SHAVED FENNEL, ELDERFLOWER VINAIGRETTE SCALLOP & RABBIT TORTELLINI: ROASTED RUTABAGA PUREE, MADEIRA REDUCTION THYME-CRUSTED TUNA NIÇOISE SALAD: ORGANIC GREENS, KALAMATA OLIVES, EGG, POTATOES, HARICOT VERT, SHERRY-DIJON VINAIGRETTE VENISON & FOIE GRAS: GRILLED APPLE, ARUGULA, POTATO GNOCCHI, PORT WINE BALSAMIC REDUCTION

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VESSEL KITCHEN Food-forward eatery combining eclectic, seasonal flavors Open for lunch and dinner daily at 11 a.m. | 1784 Uinta Way, Ste. E1 435.200.8864 | vesselkitchen.com

MENU SAMPLING WATERMELON FETA SALAD: FENNEL, TOMATO, THYME, KOREAN CHILI, FETA, CHAMPAGNE VINAIGRETTE CHARRED CORN ESQUITES: CELERY, SERRANO PEPPER, RED ONION, SOY HASH HASH: SWEET POTATO HASH, BRAISED BEEF, GOLD CREEK FETA, PICKLED ONIONS, HORSERADISH AIOLI, PARSLEY POKE: YELLOWFIN TUNA, ORZO + BELUGA, PICKLED GINGER, AVOCADO, CUCUMBER SLAW STEELHEAD NIÇOISE: MISOZUKE STEELHEAD, FRISEE, ARUGULA, TOMATOES, GREEN BEANS, TWICE-BAKED POTATOES, CILANTRO LIME DRESSING FALAFEL TACOS: FALAFEL, HUMMUS, SHIFKA PEPPER SLAW, TAHINI, MICRO CILANTRO

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KIMBALL JCT./CANYONS VILLAGE

Vessel Kitchen crafts well-rounded, seasonal menus that utilize fresh, neverfrozen, ingredients sources 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. Let the healthful items at Vessel Kitchen speak for themselves — stop in today.

THE BAGEL DEN Bright, friendly cafe serving bagels, sandwiches, salads and espresso drinks Open daily 6 a.m.–5 p.m. | 570 N. Main St., Heber City

HEBER VALLEY & SURROUNDING AREA

435.654.3193 The Bagel Den is a bright new space where you can fuel up before or after a day outdoors with a hearty variety of bagel and drink options. Their friendly, fun atmosphere pairs well with an extensive range of sweet and savory New York-style bagels. Baked fresh, the pre-made bagels are shipped from New York unbaked, enabling The Bagel Den to deliver the anticipated chewy texture that is difficult to recreate anywhere else. Expect the classics: plain, everything and onion bagels, but also try the garden veggie, bacon scallion or pumpernickel bagels. In all, there are 18 bagel flavors and 10 varieties of cream cheese. Breakfast and lunch sandwich options pile your choice of bagel high with a variety of fresh ingredients. Fuel your next work meeting with bagels purchased by the half or full dozen. The bagels at The Bagel Den taste too good to be this reasonably priced!

MENU SAMPLING BAGELS: CHEDDAR JALAPEÑO, EVERYTHING, BACON SCALLION, GARDEN VEGGIE, HONEY ALMOND, ETC. STRAWBERRY CHICKEN SALAD: SPINACH, STRAWBERRY, CRANBERRY, ONIONS, CHICKEN, ALMONDS CARNIVORE BREAKFAST SANDWICH: EGG, BACON, HAM, SAUSAGE, CHEESE, CHOICE OF BAGEL CALIFORNIA BREAKFAST SANDWICH: EGG, BACON, AVOCADO, TOMATO, CHOICE OF BAGEL CHICKEN CORDON BLEU: HAM, SWISS, LETTUCE, TOMATO, ONION, MAYO AND MUSTARD SERVED HOT ON YOUR CHOICE OF BAGEL WITH CHIPS, FRUIT CUP OR SEASONAL DELI SALAD

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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, FRISEE 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 and 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.

THE CORNER RES TAUR ANT Family-run establishment serving up gourmet comfort food and warm hospitality

Open for lunch and dinner Monday–Saturday | 195 W. Main St., Midway

HEBER VALLEY & SURROUNDING AREA

435.657.5494 | midwaycorner.com | @the_corner_restaurant_ The Corner Restaurant opened in the fall of 2018 through the inspiration of Karl, Burkley and Carol Probst. It already has a reputation for delicious food and impeccable service. They pour their heart and soul into each dish and into every guest’s experience. The Corner has a full-service bar with 10 beers on tap featuring local breweries. They also have an inhouse bakery where they create from scratch amazing desserts, incredible pastas and delicious rolls. The aromas from the bakery alone will surely draw you in. Some items you will find on the menu are a watermelon salad, ravioli, filet mignon, gourmet burger as well as a fresh catch of the day. The Corner Restaurant is an enjoyable gathering place for friends and family to come together.

They hope to meet you at the Corner!

MENU SAMPLING WATERMELON SALAD: ARUGULA, BLUEBERRIES, FETA, CUCUMBER AND HONEY VINAIGRETTE FRENCHED DRUMSTICKS: FREE-RANGE CHICKEN, HOT SAUCE, SLAW, HERBS RAVIOLI: CREAMY PESTO, FRIED GOAT CHEESE, ROASTED TOMATO, PICKLED ONIONS BRAISED SHORT RIB: QUINOA, BROCCOLINI, ROASTED SWEET POTATO, FRESH HORSERADISH MARY’S CARROT CAKE: PECANS, CREAM CHEESE FROSTING

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

MENU SAMPLING TRAIN BURGER: 1/4-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 TACO SALAD: SEASONED HAMBURGER, LETTUCE, GRATED AMERICAN CHEESE, TOMATOES AND SALSA IN A CRISPY FLOUR TORTILLA BOWL BEST OF STATE SHAKES: OREO, FRESH STRAWBERRY, ROCKY ROAD AND MORE CLASSIC FLAVORS

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HEBER VALLEY & SURROUNDING AREA

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

LOL A’S S TREET KITCHEN Family-run food truck and restaurant curating creative dishes from scratch

Lunch and dinner Mon.–Sat. at 11 a.m. | 24 E. Main St., Heber City

HEBER VALLEY & SURROUNDING AREA

435.671.3970 | lolasstreetkitchen.com A family-run business, Lola’s Street Kitchen started as Heber’s very first food truck. After traveling the state delivering locally sourced organic and highquality ingredients, Lola’s Street Kitchen is also now a restaurant in Midway.

From bread to sauce, the dishes at Lola’s prioritize house-made, from-scratch elements. Their breads and rolls have been made from the same family recipes for more than 50 years. The food truck continues to be used for catering and events, while their charming new space boasts a perfect summertime patio. Their daily specials and regular menu items are as beautifully plated as they are delicious. Try the famous chile relleno burrito.

MENU SAMPLING CHILE RELLENO BURRITO: POBLANO CHILE STUFFED WITH JACK CHEESE, EGG BATTERED AND PAN FRIED, LAYERED WITH AVOCADO, RICE, SALSA AND CREMA IN A FLOUR TORTILLA BUTTERMILK FRIED CHICKEN SANDWICH: HAND-BATTERED AND FRIED ORGANIC CHICKEN BREAST TOPPED WITH LEMON AIOLI, BREAD-ANDBUTTER PICKLES, LETTUCE AND TOMATO ON FRESHLY BAKED POTATO ROLL WITH YOUR CHOICE OF SIDE TURKEY CRANBERRY MELT: TURKEY BREAST, HOUSE-MADE CRANBERRY ORANGE SAUCE, HAVARTI AND BLUE CHEESE ON FRESH POTATO BREAD GRILLED SHRIMP POWER BOWL: GRILLED AVOCADO, BROCCOLINI, POWER GREENS, RED QUINOA AND FRESH MINT BALSAMIC DRESSING

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

Open daily at 11:30 a.m. | 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, SUNDRIED 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 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. 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 5–9 p.m. Tues.–Thurs., 5–10 p.m. Fri./Sat. | Sundance Mountain Resort

HEBER VALLEY & SURROUNDING AREA

866.627.8313 | sundanceresort.com/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 Eric Miller’s philosophy incorporates modern French techniques with American comfort in a rustic Western setting. You’ll be impressed with his take on traditional mountain dishes, like Beef Duo, Heritage Chicken and local trout (the restaurant sources locally whenever possible). With a number of private-label wines, The Tree Room consistently wins Wine Spectator awards. And with décor including Redford’s Native American art collection and black-and-white photographs from his film sets, you’re in for an experience.

MENU SAMPLING TROUT ROE TRUFFLE: CELERY ROOT NEST, CRÈME FRAICHE, CITRUS GELÉE, ONION FLOWER LAMB LOIN: SUNCHOKE, PISTACHIO, MINT, OLIVE COULIS, SUNCHOKE PUREE CHICKEN: ASPARAGUS TIPS, MORELS, PICKLED ONION, RADISH, PUMPERNICKEL, CHICKEN JUS VEGETABLE ANGEL HAIR: FORAGED MUSHROOM, ROASTED TOMATO, POTATO CRUMB, GARLIC CHIP, PARMESAN BROTH DARK CHOCOLATE PANNA COTTA: BISCOFF CRUMBLE, MARBLE CAKE, RASPBERRY GELÉE

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Come for a ride, stay for the flavor.

Find it here > ParkCityRestaurants.com

Your complete guide to Park City area dining.