Dishing Park City | Issue 11

dish ng WINTER/SPRING

PARK CITY

ISSUE NO. 11

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PARK CITY’S PERFECT PASTA + 5 WINGS NOT TO MISS

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

®

HIT THE

links ALL SUMMER

ON TWO AWARD-WINNING GOLF COURSES

HIT THE

slopes ALL WINTER

FROM TWO AMAZING ON-MOUNTAIN LODGES

DISCOVER PARK CITY’S MOST LUXURIOUS NEW NEIGHBORHOOD: PINNACLE AT PROMONTORY

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. © 2020 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

Perfect, Legendary Dining Enjoy Stein Collection’s exemplary on-mountain dining in the heart of Deer Valley.

With menus crafted by award-winning chefs, the cuisine ranges from traditional American specialties to fresh, eclectic, & tasteful sensations.

GLITRETIND RESTAURANT

TROLL HALLEN LOUNGE

CENA RISTORANTE & LOUNGE*

THE 7880 CLUB **

Stein Eriksen Lodge (435) 645-6455

Stein Eriksen Lodge (435) 645-6455

The Chateaux Deer Valley (435) 940-2200

Stein Eriksen Residences (435) 940-6602

* Open seasonally now through 10/27/19 and 11/26/19 through 4/12/20. **Open seasonally from 12/7/19 through 4/12/20.

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

dish ng

®

ELEMENT KITCHEN & BAKERY Café • Takeout • Gourmet Prepared Foods Catering • Prestock Your Fridge Dairy Free, Gluten-Free, Keto, Paleo & Vegan Options Organic, House-Made & Delicious

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

Q: WE FEATURE SOME OF PARK CITY’S PERFECT PASTA DISHES IN THIS ISSUE. HOW DO YOU PREFER TO CARB-LOAD? PUBLISHER AND EDITOR-AT–LARGE editor@dishingmagazine.com Allison Arthur

The lobster mac at Freshie’s is hard to beat.

MARKET DIRECTOR Ashley Lanning

I love The Trip pizza at Spur. It is topped with brie, truffle oil and lavender honey.

ART DIRECTOR Kristen Hartnett ART ASSOCIATE Katie Kline CONTRIBUTORS Natalie Behring Deb DeKoff

ELEMENT CHEF SERVICES

Catering • Private Chef • Special Events

When I crave carbs, I head to Thai So Good for a plate of pad thai!

Scott Hallenberg Locke Hughes Aliza Lukowski

I’m obsessed with the truffle mac and cheese at Hearth and Hill. Pair it with some dry white wine and you’ll be in heaven.

Sam Simma Susie Theis Brian Upesleja

I like to fill up on the tagliatelle from Hearth and Hill. The Italian sausage paired with mushrooms, pine nuts and manchego is over the top.

#morethanorganic #locallysourced #chefcreated #takeoutelevated

ON THE COVER:

435.731.8383 • WWW.ELEMENTPARKCITY.COM LOCATED IN SNOW CREEK PLAZA

Bartolo’s rigatoni Bolognese Photo by Allison Arthur

This season, guests and Utah locals are invited to indulge in the ultimate winter escape at The Lodge at Blue Sky. Snowshoe to our Mountain Yurt for a fireside private yoga class, savor refined farm-to-table fare at YUTA, Blue Sky’s signature restaurant helmed by James Beard Award-winning Executive Chef Galen Zamarra, or realign at Edge Spa with a chakra-balancing treatment.

RESERVATIONS: 435.571.0349

27649 OLD LINCOLN HWY

AUBERGERESORTS.COM/BLUESKY

@BLUESKYUTAH

What We Crave

PHOTO BY ALLISON ARTHUR

GROWING UP IN THE SAWTOOTH MOUNTAINS IN IDAHO, I couldn’t get to a beach city quickly enough as soon as I graduated high school. Although I appreciated the beauty of my hometown, I longed to trade in my snow suit for a bathing suit.

But after a few years of reveling in the waves in Hawaii and taking countless beach cruiser rides to and from bars in Southern California, I desperately missed the mountains.

I longed for seasons that changed. I particularly craved snow.

There is something especially magical about the first snow that blankets our town and then continues to bury it as the season goes on.

Winter means powder days, puffy jackets, cozy firesides and, of course, comfort food!

Speaking of fireplaces, they are a winter must for me and there are a handful of great go-to spots to get warm on a cold day. Fireside Dining in Deer Valley is lined with fireplaces and has melting raclette at each one.

Heaven. When you’re skiing up at Deer Valley, stop at the Goldener Hirsch Inn fireplace and warm up with fondue.

Or swing by Montage for s’mores at their outdoor fire pits. If you’re near Canyon’s base, before you get drinks or dinner at Waldorf Astoria’s Powder, sit by the stunning fireplace in the lobby.

Equally as important as warming up from the outside is warming up from the inside. Some of my favorites for winter cuisine are the hot pot meal at Shabu, the elk Bolognese from tupelo and the spice from Yuki Yama’s edamame. If I’m looking for a hot beverage, my favorites are the drinking chocolate and the mocha at Ritual Chocolate.

In the winter, I look for heartier breakfasts to sustain me through days with frigid temps. Some dishes I look forward to are the pulled pork Benedict at Five5eeds, a Buddha bowl with a chai from Atticus and any variety of yummy dishes at Squatters. I also love the quick and healthy toast options available at The Protein Foundry and Townshend’s Tea Company in Kimball Junction.

Shorter days come with winter, which means less time for cooking dinner — which therefore means that grabbing takeout is sometimes just the best option! My favorites include Element if you’re in Park City proper or Vessel Kitchen if you’re in the Junction area. Make sure to try the roasted Brussels sprouts with bacon balsamic at Element and Vessel’s braised beef. If you’re in the mood for pizza, Este Pizzeria never disappoints.

There you have it — some of my biggest winter’s cravings. So get out there, enjoy the snow and earn all the delicious cuisine Park City has to offer this season!

–Ashley, Market Director

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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.

NEW PROPERTY & HOME RELEASES Custom Homesites from $257K to $2.9M | Custom Homes & Residences from $1.5M to $9M Cabin Homes from $2M to $2.9M

Call 435.333.3617 For Your Private Tour Visit TaliskerClub.com Welcome Center Open Daily

The Talisker Club materials and the features, prices and planned amenities are based upon current development plans which are subject to change without notice. Any and all recreational and golf amenities and facilities will be privately owned and operated as a club with mandatory membership and mandatory membership fees payable. This does not constitute an offer to sell or solicitation of an offer to buy real estate in any jurisdiction where prohibited by law or in any jurisdiction where registration or other legal requirements have not been fulfilled. ©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

F E AT U R E S 46 PASTA MAKES PERFECT

Find out what goes into making some of our favorite noodles around town.

TOC

52 FROM A TO Z

Here’s our handy guide to expand your knowledge of wine terms.

60 ECO-FRIENDLY EFFORTS

Park City restaurants get sustainable.

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TOC

D E PA R T M E N T S

35 FIVE WAYS: WINGS

15 ASK FOR IT

41 IN THE KITCHEN WITH:

23 A LESSON IN: PLATING

Yuki Yama Sushi’s Kirk Terashima

Harvest knows what goes into making a dish beautiful and delicious.

57 LOCAL TASTE:

29 KITCHEN VIEWS

Walla Walla

The nutritionist and mom of two gets her family involved in cooking and makes the kitchen the heart of her home.

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Waylynn Lucas

66 WILL TRAVEL FOR FOOD 74 RESTAURANT LISTINGS

STORIED SETTING, INSPIRED FARE

Talisker Club is proud to present Courchevel Bistro, the newest dining and gathering experience on Park City’s historic Main Street. Enjoy coffee, pastries and desserts any day of the week at the Café/Bakery.

Or savor French-European inspired cuisine in the Bistro, serving dinner and Sunday Brunch.

Visit CourchevelBistro.com

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

Ask For It!

STATE ROAD TAVERN TOPS THIS WAFFLE WITH FRIED CHICKEN AND SERVES IT WITH A SPICY SYRUP. FIND THE RECIPE FOR THE SPICY SYRUP ONLINE AT DISHINGPC.COM.

Readers’ favorite recipes from Park City restaurants

I need to eat this waffle every Sunday. Please see if they will share the recipe!

— MICHAEL JOHNSON, BOZEMAN, MT

State Road Tavern’s Bacon and Cheddar Waffle

PHOTOS BY ALLISON ARTHUR

2 cups all-purpose flour 3/4 cup sugar 1 teaspoon salt 1 tablespoon baking powder 3 eggs, separated 1 1/2 cups milk 1 cup unsalted butter, melted 5 ounces cheddar cheese, grated 5 strips bacon, cooked and crumbled 2 jalapeños, diced small

> In a large bowl, whisk to combine flour, sugar, salt and baking powder. In a second bowl, whisk to combine egg yolks, milk and butter. In a third bowl, whip egg whites until soft peaks form. Add the egg yolk mixture to the flour mixture and stir until they are almost combined.

Fold in egg whites, then stir in cheese, bacon and jalapeño.

Cook as you would any batter in a waffle maker.

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Ask For It!

MARKET DIRECTOR REQUEST:

I often stop at Vessel Kitchen for a healthy and quick lunch or takeout. All the sides are incredible, but I would love to have the recipe for the dressing they use on the kale and broccoli salad. — ASHLEY LANNING

Vessel Kitchen’s Creamy Cashew Dressing 1 cup cashews 1 cup water 3 tablespoons lemon juice 1 tablespoon nutritional yeast 2 tablespoons Dijon mustard 1 tablespoon garlic, chopped 2 cups olive oil Salt and pepper to taste

> Soak cashews in water for 1

hour then strain, setting water aside. In a blender, puree cashews, lemon juice, yeast, mustard and garlic until well blended and combined. If the mixture is too thick, add 2 tablespoons of the reserved water and blend again. With the blender on low, add olive oil and blend to emulsify.

Season with salt and pepper to taste.

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I wouldn’t usually attempt to make falafel at home, but the falafel at Element is so good, it’s worth the try! What are the odds they’ll share the recipe?

— LEE MACALISTER, CHARLESTON, SC

Element’s Chickpea and Quinoa Falafel 1/2 cup gluten-free flour 2 tablespoons plus 2 teaspoons quinoa 1 1/2 15-ounce cans garbanzo beans, rinsed and drained 1 red bell pepper, roasted and chopped 2 tablespoons shredded unsweetened coconut 1 jalapeño, roasted and chopped 1 1/2 garlic cloves, chopped Zest and juice of 1 1/2 lemons 1/2 tablespoon ground cumin 1 1/2 teaspoons kosher salt

1 1/2 teaspoons za’atar 3 cups olive oil > Heat oven to 375 F. Spread flour evenly onto a small sheet tray and toast for 30 minutes, stirring occasionally, until light brown. Cook quinoa by following the package instructions. Transfer cooked quinoa to a bowl and cool in the refrigerator while the flour toasts. When flour is done toasting, combine it in a large bowl with all remaining ingredients except the quinoa and olive oil. Using

a food processor with the large grater attachment, feed the mixture through the top to give it a mealy texture. Then remove mixture from food processor, mixing once again by hand and adding the cooked quinoa.

Roll 2-3 tablespoons of mixture into individual balls (recipe makes about 15 balls). In a 9- or 10-inch skillet, heat olive oil over medium heat, reaching and holding to 325 F. Fry falafel balls for 4-5 minutes each, turning occasionally, until golden brown and hot in the center.

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Ask For It! ADD THIS TO YOUR FAVORITE BREAD PUDDING RECIPE TO MAKE IT EVEN BETTER.

The bread pudding at Flanagan’s is delicious, but what I think makes it so special is the sauce they put on it. It would be perfect for the holidays if they would be willing to share.

— DOTTIE FORESTER, CHARLESTON, SC

Flanagan’s on Main’s Rum Butter Sauce 4 tablespoons unsalted butter 1 1/2 cups baking sugar 4 cups heavy cream 1 tablespoon rum 1 tablespoon vanilla Pinch of salt

> Melt the butter in a large saucepan over medium heat.

Add sugar and stir until melted.

Add heavy cream and continue to stir until the sauce has combined, turning down the heat if it starts to get close to boiling. Remove pan from heat and stir in rum and vanilla. Add salt and serve warm on bread pudding, ice cream or fresh fruit. Store remaining sauce in an airtight container for up to 10 days. Reheat before serving.

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I love the scenic drive to Sundance Mountain Resort, but when I need an excuse to head over, it is often their food. I particularly enjoy the tangy sweet version of the Brussels sprouts and would make them if you could get the recipe.

— HEATHER CARLTON, SALT LAKE CITY, UT

Sundance’s Brussels Sprouts

3 1/2 tablespoons fresh ginger, chopped 1/2 cup shallots, minced 1/2 cup garlic, minced 1 3/4 cups tamari 1 3/4 cups water 1 1/4 cups rice wine vinegar 3 1/2 cups brown sugar 5 1/4 tablespoons cornstarch

1 pound Brussels sprouts Sliced almonds for garnish > In a medium saucepan, simmer ginger, shallots, garlic, tamari, water, vinegar and brown sugar. Bring the mixture to a low boil, then add the cornstarch. Remove from heat and strain through a sieve.

Cut the Brussels sprouts in half. Toss them in a bit of oil, salt and pepper and roast them on a sheet pan in the oven at 450 F until soft and slightly charred (about 30 minutes).

Toss Brussels in enough of the sweet and sour sauce to coat them. Garnish with sliced almonds.

SUNDANCE DEEP FRIES THEM, BUT IF YOU DON’T HAVE A FRYER, THIS WILL WORK.

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Ask For It!

I am always on the hunt for new appetizers to serve when I have people over, especially ones that can be made in advance. I would love Versante’s ricotta dip recipe so I can try that one.

— BECKY HYATT, WHITEFISH, MT

Versante’s Ricotta Dip For the ricotta: 1 cup plus 2 tablespoons ricotta cheese 2 tablespoons cream cheese Salt and pepper, to taste

> Combine cheeses in a stand mixer with the whip attachment. Season with salt and pepper to taste.

For the preserved lemon: 1 lemon 2/3 cup water 1/3 cup sugar 1/2 teaspoon salt

> Peel the skin from the lemon, discarding any attached pith.

Julienne the skin. In a small sauce pot, simmer all ingredients until lemon is tender and liquid has reduced to a syrup-like consistency.

For the tomato jam: 2 tablespoons garlic, minced 1 1/3 teaspoons olive oil 2 tablespoons fresh oregano leaves, minced 1/2 cup tomatoes, diced 1 1/2 tablespoons sugar

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2 tablespoons basil, finely shredded 1/4 teaspoon salt 1/8 teaspoon black pepper

> Sauté garlic in olive oil.

Add oregano and diced tomatoes, sautéing for 5 minutes. Add sugar and cook for an additional 2-3 minutes.

Strain tomatoes from liquid.

Return liquid to sauté pan

and reduce until lightly syrupy. Meanwhile, spread tomatoes on parchmentlined sheet pan and cool.

When liquid is a light syrup consistency, fold tomatoes into syrup. Gently mix in basil, salt and pepper.

To assemble: 1 tablespoon favorite pesto Focaccia, sliced for serving

> Heat oven to 400 F. Heat ricotta cheese mixture in an oiled cast-iron skillet. When hot and bubbly, remove from the oven and garnish with tomato jam. Top with 1/3 of the preserved lemon. Drizzle with pesto. Serve with sliced focaccia.

Every dish at Tupelo is thoughtfully created, down to the smallest details and ingredients. For example, the pepper jam on the cheese fritters is a great touch, texturally and taste-wise. I’m so curious how they make it!

— HEATHER LEE, SALT LAKE CITY

Tupelo’s Red Pepper Jam

5-6 large red bell peppers (5 cups diced) 4-5 Fresno chile peppers 2 cups rice wine vinegar 2 cups water 2 cups white sugar 1 lemon, zested and juiced

> Remove the stems and seeds from the bell peppers and dice small.

Remove the stems and seeds of the chiles and mince. Place all the peppers in a large stock pot.

Add the vinegar, water and sugar.

Bring the mix to a full boil and give a quick stir. Let boil softly for 45

minutes to 1 hour, stirring occasionally.

When the mixture begins to thicken (around three quarters of the way through cooking), add the zest and juice from the lemon. After adding the lemon, continue to boil for 5-7 minutes, stirring frequently. Remove from heat and cool.

KEEP A CAREFUL EYE ON THE MIXTURE TOWARD THE END OF COOKING, TO AVOID BURNING DUE TO THE CARAMELIZATION OF THE SUGAR. CONSISTENCY OF THE JAM WILL VARY DEPENDING ON HOW SAUCY OR THICK YOU PREFER IT.

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

A LESSON IN

BY ALLISON ARTHUR PHOTOS BY SCOTT HALLENBERG

Plating HARVEST KNOWS WHAT GOES INTO MAKING A DISH BEAUTIFUL AND DELICIOUS.

THE BASICS

S

SCIENCE HAS PROVEN THAT THE FIRST TASTE OF FOOD BEGINS WITH THE EYES. WHEN YOU ARE PRESENTED WITH A PLATE OF FOOD, YOUR BRAIN IMMEDIATELY STARTS TO SEND SIGNALS TO YOU ABOUT WHAT YOU ARE ABOUT TO EAT. THE MORE EXCITING THE PRESENTATION, THE MORE EXCITED YOUR STOMACH GETS TO EAT IT. SO, THE PRESENTATION OF ANY MEAL IS OF UTMOST IMPORTANCE. At Harvest, the chefs pay particular attention to the details of their dishes. Creamy green avocados are rolled in crunchy golden sesame seeds. Onions are pickled until they are a luscious pink-red. And many layers of ingredients offer color, crunch and flavor to each dish.

We sat down with Harvest’s team of talented chefs to learn how to create a perfectly plated dish.

Gustavo Ponce De Leon is the head chef at Harvest and he shared his tips, tricks and recipes so you can create your own masterpieces at home.

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Start with food that will taste as good as it looks.

Find ingredients that are fresh and in season, and make as much of your dish as you can from scratch. At Harvest, even the mayonnaise is homemade.

Compose with textures. When creating a dish, find flavors and textures that will marry well. Harvest offers a lot of seeds for crunch and fresh veggies in every dish, says Ponce De Leon.

Incorporate color with sauce and vegetables. Use things like vibrant beets to contrast with green herbs and brighten grains or toast.

Be patient with your plating. Take your time and consciously place each layer in a way that looks pleasing.

Sculpt toppings. Small details, like using two spoons to sculpt a serving of goat cheese into a pretty and smooth shape, often called a quenelle, will make the dish more polished. This is done by using the spoons to shape and smooth out a three-sided, football-shaped scoop.

Pickle onions in red wine vinegar to create a bright topping.

Design with details. Rolling an avocado in sesame seeds can create a new element that will ensure diners know that many details went into the dish.

Cut veggies or other ingredients into a variety of shapes and sizes.

Mix in matchsticked, julienned, sliced, diced and rounded styles for variety. At Harvest, says Ponce De Leon, “we hope that [diners] are impressed and get that wow factor. The first bite is not just looks but flavors.”

DUKKAH • • • • • • •

4 cups sunflower seeds, roughly chopped 2 cups black sesame seeds 2 cups white sesame seeds 6 cups almonds, chopped 2 cups coriander seeds 1/2 cup black peppercorns, ground 1/2 cup cumin

THE RECIPES

TRICKS

In a large bowl, mix together all ingredients.

Use as a seasoning/topping for toast. Can be stored in an airtight container for a month.

GINGER-MISO DRESSING • • • • • • • •

6 garlic cloves, peeled and finely grated 2/3 cup ginger, peeled and finely grated 2 cups rice wine vinegar 3 cups grapeseed oil 1/3 cup sesame oil 2/3 cup sugar 1/3 cup white miso paste 1/2 cup sesame seeds, toasted

Place all ingredients except sesame seeds in a blender and blend until smooth. Add toasted sesame seeds.

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THE RECIPES

ROMESCO SAUCE • • • • • • • • • • •

PICKLED ONIONS • • • • • •

5 Spanish onions, peeled and sliced into 1/4-inch-wide strips 2 cups sugar 2 cups red wine vinegar 1 1/2 cups water 3 cloves garlic Pinch of salt

Place all ingredients in a large saucepan or stockpot and bring to a boil. Remove from heat. Cover and allow to cool, then transfer to an airtight container.

1 cup tomatoes, diced 10 garlic cloves, peeled 1 1/8 cups olive oil 5 slices day-old bread 1 1/4 cups almonds, sliced 1/2 cup roasted red peppers 2 1/2 tablespoons sherry vinegar 3/4 teaspoon cayenne pepper 2 1/2 tablespoons smoked paprika 2 1/2 teaspoons salt Fresh-ground black pepper to taste

Heat oven to 350 F. Place tomatoes and garlic on a baking sheet covered with foil. Drizzle with 1 teaspoon oil, then fold up the sides of the foil and twist at the top to enclose. Bake for 30 minutes or until tomatoes are tender and garlic is soft. Remove from oven, open the foil and allow to cool for 10 minutes. Meanwhile, place bread and almonds on baking sheet and bake for 5 minutes or until golden and toasted. While bread and almonds are toasting, peel tomato and discard skin. Remove bread and almonds from oven and tear bread into pieces. Place tomato, garlic, bread and almonds into a food processor. Add roasted red peppers, vinegar, remaining oil, cayenne pepper, smoked paprika and salt. Season with pepper to taste and blend until smooth.

ORGANIC WORLD-CLASS TEQUILA

Be Noble. Drink Responsibly. © 2018 Casa Noble Imports, Canandaigua, NY. Tequila. 40% alc. by vol. | Product of Mexico | Produced and bottled by La Cofradia | S.A. de C.V., Calle La Cofradia 1297, Col La Cofradia, Tequila, Jalisco, Mexico C.P. 46400 | Certified organic by CCOF Certification Services, LLC.

Kitchen Views

by Allison Arthur photos by Deb DeKoff

Doleac is a nutritionist with a master’s degree and a consulting business — Primal Peak — that specializes in healthy behavior change. But she could easily be mistaken for a professional organizer instead.

Inside her Willow Creek kitchen is a pantry that hosts a weekly meal planner that is filled with a calendar of what the family of four will be eating for each meal all week. There is even a spot for an

SHANNON

The nutritionist and mom of two gets her family involved in cooking and makes the kitchen the heart of her home.

outing to one of her favorite local restaurants, Five5eeds. “Everyone contributes to it,” she says of the meal planner. “I like the kids to be involved in the process.”

Open another cabinet in the eclectic kitchen and you will find color-coded containers and corresponding notes to help her two sons, Taylor, 11, and Boston, 9, remember which categories of food to pack in their school lunches (something green is always a must and a plus!).

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DOLEAC’S FATHER was a

builder and her mother an architect, and they both contributed to the design of the home. Her father constructed the dining room table with wood he sourced from an old church in Salem, Massachusetts, that hosted the Salem Witch Trials in the early 1690s.

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When Doleac set out to design the kitchen along with her husband, Mike, nine years ago, her intention was to build a functional working space that was set up for easy entertaining. “Food is really important to me, and we also love to connect with people through food,” she says. The open floor plan is large and can accommodate space for the whole family to work in, and it even allows for the very different heights of the couple (she is 5 feet, 1 inch tall, and he is 6 feet, 11 inches).

By mixing materials and varying heights of the working spaces, Doleac created a space that is large but unpretentious. The open design includes cabinets without doors so you can easily see and access anything you need.

There are two refrigerators and freezers that often house leftovers, since Doleac likes to have easy, healthy meals accessible at all times.

More than anything, it was important for Doleac to cultivate an area where her children can learn about the importance of food and how to cook for themselves. “I aim to be a role model in the kitchen and allow them to be hands-on. When it comes to the actual food, thinking of foods that the earth naturally provides to us is key,” she says.

The family particularly loves the nearby access of Copper Moose Farms, where Doleac buys as much of their produce as she can and also works with the farm as a recipe developer.

The family eats as seasonally as possible and cooks most meals at home, making extra for lunches. There are intentionally no straight lines in the kitchen — the family makes use of the curved dining counter for breakfast and homework, but everyone eats dinner at the adjacent dining room table.

“In the winter we do a lot of mixed roasted veggies, soups and stews,” Doleac explains.

While having young kids who make their own omelets for breakfast can be a bit messy, “I have had to let a lot of the neat and tidy go because it is more important that they know how to operate in the kitchen. It is OK to make a mess, but we just clean it up when done.”

SHANNON DOLEAC’S TIPS:

THE OPEN CABINETS help make it easier to find things. Doleac worked with cabinetmakers to create pieces that looked more like furniture rather than just built-ins.

Doleac’s consulting business, Primal Peak, helps families understand the importance of real food and guides them with practical tips on bringing real food into their homes. Here are some of her top tips: > SPEND A LITTLE BIT MORE TIME IN THE KITCHEN. > MEET THE GROWERS IN YOUR AREA, LIKE LOCAL FARMERS AND MEAT PRODUCERS. > ENCOURAGE KIDS TO BE IN THE KITCHEN WITH YOU. > TRY TO PROVIDE FRESH VEGGIES, FRUITS, MEATS AND QUALITY FATS, AND ENCOURAGE KIDS TO MAKE SIMPLE DISHES THEMSELVES. > HAVE A GARDEN IF YOU CAN. > TRY TO EAT SEASONALLY — “I THINK IT IS NOT ON PEOPLE’S MINDS AS MUCH AS IT SHOULD BE,” DOLEAC SAYS.

MIXED MATERIALS such as hickory,

mahogany and soapstone in varying shades are blended together in the kitchen’s design.

Doleac really wanted an eclectic feel. Since she and her husband are vastly different heights, the couple opted for countertop heights that allow them both to work comfortably.

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Instead of processed crackers, Doleac serves a variety of veggies and local cheeses with her hummus.

SHANNON DOLEAC’S BEET HUMMUS 1 POUND BEETS 2 TABLESPOONS TAHINI ZEST AND JUICE OF 2 LEMONS 3 SMALL GARLIC CLOVES, CHOPPED 2 TEASPOONS CUMIN 1/4 TEASPOON SEA SALT 1/4 TEASPOON GROUND BLACK PEPPER 1/3 CUP FRESH PARSLEY, CHOPPED 1/4 CUP SCALLION GREENS, CHOPPED Wash beets, scrubbing if necessary, leaving on the root and very bottom of the stem. Bring 1 1/2 to 2 inches of water to a boil in a medium saucepan. Add steamer basket with beets, cover, and cook for 20-30 minutes or until the beets can be pierced with a fork. Allow beets to cool, then trim off the root and stem. Cut the beets into bite-sized pieces and place in the bowl of a food processor. Add tahini, lemon zest and juice, garlic, cumin, salt, and pepper. Pulse until smooth. Add parsley and scallions and pulse until just combined, with green specks still visible. Add more salt and pepper to taste, if desired. Enjoy as you would your favorite hummus.

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“You can throw Julie a curveball and she will still hit it out of the park!”

— MR. OSTLER

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

ASSOCIATE BROKER ®

435-901-0616 julie@jhparkcity.com

5 Ways

Wings

Selections by Ashley Lanning with input from the Park City Foodie photos by Allison Arthur

1

OPT I O N S ARE AW E SO ME Find them: Boneyard Saloon Why we love them: From traditional Buffalo to barbecue to red chili, Boneyard’s got you covered. Want something extra spicy? Try the mango habanero or the Triple S sauce. Or try them all, like we suggest!

Pair them with: One of the 100-plus beer options offered.

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IN H IGH S PI R I T S Find them: High West Saloon Why we love them: A pickle brine sets these wings apart and ensures that the flavor runs deep. The fried wings are then tossed in a sesame bourbon glaze.

Pair them with: A shot of the same bourbon that’s used in the sauce.

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2

3

SWE E T AN D S P I CY Find them: Crystal Park Cantina Why we love them: These wings are one of the most distinctive versions we tried. The sauce is full of flavor and includes the crunch of pecans in the glaze. Think mole meets wings.

Pair them with: A margarita, of course. We like the jalapeĂąo cilantro version they serve.

DDI SI SHHI NI NGGPPCC. C. COOMM

37 37

4

S M O KI N ’ D E L I C IO U S Find them: Spin Cafe Why we love them: The hickory smoke the wings are cooked in is rooted deeply into the flavor before the wings are finished with a sweet and spicy sauce.

After you eat them: Try a cup of the Heber City cafe’s homemade small-batch gelato.

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

5

NOT J E RKI N G A RO U ND Find them: 11 Hauz Why we love them: The Jerk Wings at 11 Hauz are an original favorite of the family-run Jamaican hot spot in Kimball Junction. If you love the entire wing (no trimmed end), this is your spot. The sauce is a mix of sweet and spicy flavors, and the chicken is finished with a mango pineapple chutney.

Pair them with: A sweet and tart hibiscusbased Jamaican drink called Sorrel.

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801.933.7570

by Allison Arthur photos by Susie Theis

and kindness that exudes from Kirk Terashima isn’t a show put on for reporters or restaurant guests. When I ask the staff if he’s really this nice, they all jump to say “even nicer.”

Unlike many executive chefs, Terashima, 42, has a more relaxed, hands-off management style. In fact, when I asked him to do this interview he wanted to include other staff, noting that he encourages creativity and collaboration in the kitchen. It is one of the reasons why the kitchen and management staff at Yuki Yama Sushi have been together for so long and work so well together. Terashima has been a partner in the business for almost six years and has been with the restaurant for close to 10. Many employees there surrounding Terashima have been with him for as long or longer.

We wanted to find out more about the JapaneseAmerican Salt Lake City native. We hope you enjoy this glimpse into his kitchen as much as we did.

THE

In the Kitchen with Yuki Yama Sushi’s Kirk Terashima

calmness

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FUN FACT:

Fish often gets to restaurants in Park City more quickly than it does in a city becuase a lack of cold storage at the Salt Lake City airport, meaning that it has to get delivered immediately.

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

WHAT FIRST PIQUED YOUR INTEREST WIN COOKING?

I was living in Seattle, and my sister’s boyfriend had gone to the Culinary Institute of America. I was 20 and in school, and he gave me a part-time job.

I apprenticed with him for seven years before moving back to Salt Lake to be closer to my parents.

WHAT DID YOU LIKE ABOUT IT?

It was good money at first, but then I got hooked on it. I liked making people happy.

It is instant gratification.

HOW DID YOU END UP BACK IN THIS AREA?

I came back in 2002 and started working at Ginza. My parents were getting older. I worked at a few other Asian restaurants and had friends who worked up here [in Park City].

WHAT DREW YOU TO PURSUE SUSHI AND JAPANESE FOOD?

MANY EXECUTIVE CHEFS SPEND TIME ORDERING, MANAGING AND DEALING WITH OVERSIGHT. HOW ABOUT YOU?

I am on the line about two days a week. It is instant gratification watching it all.

WHAT WOULD YOU SAY YOUR COOKING AND MANAGEMENT STYLE IS? [EDITOR’S NOTE: THIS WAS ANSWERED

BY CO-OWNER MATT BAYDALA.]

Cedric Woodward-Poor, who is the chef de cuisine, and Kirk are yin and yang culinarily. Both have great skills, but the food they create is oftentimes so different. Cedric is kind of a precision cooker, plating with tweezers, so to speak. Kirk’s food I would describe as “ugly delicious.”

ON THE MENU AT YUKI YAMA, SOME OF YOUR CREATIONS INCLUDE…?

A lot of the cold dishes are our signatures.

We try to get the good fish we all enjoy and tweak the flavors. We keep the sashimi interesting and show expression with it.

I love the food and the attention to detail they do with all their stuff. It is the best of the best, using perfect ingredients.

DO YOU COOK AT HOME?

YOU HAVE TRAVELED TO JAPAN A BUNCH OF TIMES TO EAT AND STUDY FOOD. WHAT ARE SOME OF THE THINGS YOU HAVE TAKEN FROM THE TRIPS?

AND IF YOU AREN’T DINING WITH YOUR PARENTS OR AT WORK?

There are places that you can go to just eat tempura. They try to master that dish. You then go upstairs to someplace just serving skewer chicken.

WHAT ARE SOME OF THE CHALLENGES OF HAVING A JAPANESE-STYLE RESTAURANT IN PARK CITY?

People here prejudging chefs. My chefs are mostly white, but they do just as good of a job or better. And there is a preconception of the quality. We are getting the same; never frozen seafood. Planes fly real fast.

THE GREEN HORNET ROLL IS A VERSION OF A DISH THAT TERASHIMA HAS HAD ON MANY OF HIS PAST MENUS. THERE IS A SLIGHTLY SPICY SAUCE ON TOP OF THE ROLL (IN THIS CASE, SPICY TUNA, TEMPURA SHISHITO PEPPERS, AVOCADO, CILANTRO AND JALAPEÑO AIOLI).

HE SHARED THE RECIPE FOR THIS SAUCE SO WE CAN ALL TRY IT AT HOME.

YUKI YAMA’S GREEN HORNET SAUCE: 5 jalapeños, seeded by half, roughly chopped 1 cup cilantro leaves and stems, compressed slightly 1 two-inch piece English cucumber, skin on 2 green onion stalks 1/2 cup lime juice 2 tablespoons juice from a jar of pickled ginger 3 tablespoons white onion, chopped 1 tablespoon Kewpie for color and consistency > Combine all ingredients in a good blender or food processor. Blend until combined and finely chopped.

Note: Yuki Yama serves this on top of the Green Hornet, but you can also use it as a sandwich spread, a dip for veggies, or with shrimp instead of cocktail or tartar sauce.

This Japanes mayonn e can be fouainse in the Asiand section most groceofry stores.

I don’t even have a pot and pan at home, but I cook for my parents twice a week.

Handle is a go-to if I am up here. In Salt Lake: Oquirrh, Eva and Bodega.

WHAT ARE YOU EMBARRASSED TO ADMIT YOU EAT?

SpaghettiOs. I heat them up and serve them on white rice — double carbin’. It is often after going out late.

HERE IS WHAT AN EMPLOYEE SAID ABOUT YOU…

It is really easy to come and work for a guy who is so generous and wants you to enjoy working for him.

THOUGHTS ON THAT?

My style is very hands-off and very much embraces creativity. I oversee but am not controlling.

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

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

A COOKING DEMONSTRATION AND TASTING CLASS

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

Optional wine pairing is also available.

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

Dinner is in bloom. #Scallops #MakesMeWhole

custom crafted cuisine | deeliciousparkcity.com

MAKES PERFECT FIND OUT WHAT GOES INTO MAKING SOME OF OUR FAVORITE NOODLES AROUND TOWN.

Never-Ending Noodles

BY LOCKE HUGHES PHOTOS BY ALLISON ARTHUR

Nothing beats a steaming bowl of noodles on a cold winter day. Find out more about some of our favorites for the next time you want to load up on carbs.

By Michelle DeLong Photos by Jay Nel-McIntosh

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

BARTOLO'S

At first glance, pasta seems almost laughably simple to make. Boiling a pot of water takes no culinary know-how, it’s ready in minutes and, frankly, it’s tough to mess up noodles when you follow directions. Boil them for the designated time, douse them in a sauce and you’re good to go.

But at these local eateries, chefs are taking pasta to the next level. From handmade pasta in various shapes and sizes to creative sauces and intriguing additions, these dishes are next-level. Keep reading to see how Park City chefs are seriously turning up the heat.

Take Alex Bartolo, chef and owner of Bartolo’s. He first learned how to make pasta by hand in Brazil, later honing his skills at a hotel in Italy. “For me, making fresh pasta is not work; it’s therapy,” Bartolo tells us. And his version of “therapy” is pretty simple, involving a basic combination of semolina flour, double-zero flour, eggs, olive oil and salt.

The keys to great Italian cooking, after all, are simplicity and high-quality ingredients, Bartolo says.

At Bartolo’s, the dough is then processed in an Italian-made pasta machine inhouse, complete with a 15-pound bronze die to cut the pasta into shapes. It also leaves the pasta with a rough texture — all the better to soak up delicious sauces.

(This pasta-making process is truly mesmerizing; try to snag a bar seat to watch it firsthand.)

Bartolo pairs his various pasta shapes with a selection of about seven sauces on the menu. Contrary to popular belief, there’s not necessarily a “right” way to pair a pasta with a specific sauce; instead, it’s all about whatever pasta shape you prefer. “Feel free to mix and match pastas with different sauces — there’s no hard-and-fast rule,” he says. And if any allergies or dietary preferences prevent you from digging into a bowl, Bartolo’s has you covered with fresh, gluten-free pastas made with brown rice flour, as well as a vegan version sans eggs.

Here are some standout pasta dishes we’ve slurped around town (some dishes may be subject to seasonality):

1. BARTOLO’S: RIGATONI BOLOGNESE This dish far outsells the other options on the menu, Bartolo tells us. And for good reason: Bartolo’s rich marinara-based meat sauce is complemented by creamy ricotta, Parmesan and herbs, all of which sit upon a deep bowl of house-made rigatoni.

2. RIVERHORSE ON MAIN: PIEROGIES Although the menu at this Main Street hot

spot is constantly rotating with the seasons, you’ll always find a version of these housemade pierogies on the menu. The reason: Chef Seth Adams is from Pittsburgh, where there’s a big Polish food scene, so it’s a dish that’s close to his heart. The decadent fall version features sweet-potato-stuffed pierogies with roasted heirloom carrots, sage sour cream and candied pecans.

3. CENA RISTORANTE & LOUNGE: FRUTTI DI MARE After making a batch of fresh saffron linguini, chef Chris Wellmon was on the hunt for flavors that would highlight, but not mask, the delicate profile of the saffron.

The solution: a spicy arrabbiata sauce along with a selection of fresh seafood including clams, mussels, shrimp and cuttlefish.

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4. VERSANTE HEARTH AND BAR: ELK BOLOGNESE It’s part of this Italian restaurant’s philosophy to source local, seasonal ingredients, and you won’t get much more local than a pasta with free-range elk raised on ranches in Utah and Idaho. The dish also features a black pepper pasta to add a bit of spice.

5. BUONA VITA: PASTA PRIMAVERA Want to get your daily dose of vegetables in without sacrificing flavor? Head to Main Street for this Italian classic featuring a bounty of hearty veggies such as mushrooms, zucchini and carrots. Rather than heavy cream, the veggies are tossed in a rich marinara sauce that has a touch of brininess from Kalamata olives.

RIVERHORSE ON MAIN

P H O T O P R O V I D E D B Y T H E C H AT E A U X D E E R VA L L E Y

CENA

BUONA VITA

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

VERSANTE’S ELK BOLOGNESE SAUCE 2 1/2 TABLESPOONS OLIVE OIL 1 1/2 TABLESPOONS GARLIC, THINLY SLICED 1/3 CUP FATTY PROSCIUTTO, BRUNOISED 1/4 CUP BACON, DICED 1 CUP ONIONS, DICED SMALL 1/4 CUP SHIITAKE MUSHROOMS, DESTEMMED AND DICED SMALL 1 CUP CARROTS, DICED SMALL 3/4 TEASPOON FRESH THYME LEAVES, CHOPPED 1 TABLESPOON FRESH BASIL LEAVES, CHOPPED 3/4 TEASPOON FRESH TARRAGON LEAVES, CHOPPED 1/4 CUP DRY WHITE WINE 1/2 POUND GROUND ELK MEAT 2 1/4 CUPS TOMATO SAUCE 3/4 CUP WATER 2 TABLESPOONS CRÈME FRAICHE OR SOUR CREAM PARSLEY, PARMESAN AND BLACK PEPPER, FOR GARNISH

In a large sauté pan over medium heat, heat olive oil until it begins to shimmer. Add garlic and cook until lightly golden. Add prosciutto and bacon and sauté until golden. Turn heat to medium-high and add onions, mushrooms and carrots, stirring frequently until vegetables are tender. Add herbs and stir until fragrant. Add wine and cook until some of the moisture has cooked off. Add elk and mix until well-combined.

Add tomato sauce and water and bring mixture to a boil, then turn heat to low and simmer until meat is cooked through, about 1 hour. Finished sauce should be fairly thick. When sauce is done cooking, stir in crème fraiche.

Serve in individual bowls filled with your favorite cooked pasta and garnish with parsley, Parmesan and black pepper.

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From A to Z Expand Your Knowledge of Wine Terms.

BY SAM SIMMA/ ILLUSTRATIONS BY AMBER DAY

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

A

Acidity: All wine has an acidic component, perceived as sharpness or crispness on the palate.

Aeration: Deliberately exposing wine to oxygen to encourage a proper amount of oxidation and evaporation. Decanting a bottle of wine or swirling it in its glass achieves this, allowing for the full development of the wine’s flavors and release of its aromas.

B

Balance: Achieving harmonious levels of acidity, alcohol, sweetness, body, tannins and other elements of wine.

Blend: More complex wines made from multiple grape varieties.

Bordeaux: A renowned winemaking region in southwest France.

Bouquet: The scents and aromas wines give off after being bottled and aged.

Buttery: A flavor description that associates wine with toasted oak or melted butter.

C

gh hite wine, hi A crisp wit will taste y in acid y,de the flak best alongsirich filling of pastry and’ds’ chicken and Boneyar ing pot pie. dumpl

If you’r a s ak e having at Edge Steakte cabernheouse, opt for a t sauvig red blen non d.

Corked: Wine that has been contaminated by cork taint, a chemical compound formed when fungi in corks come in contact with chlorides used in some sanitation products in wineries, resulting in undesirable flavors and aromas. Corks can sometimes crumble without a wine being “corked.”

D

Decant: When wine is poured from the bottle into a separate container to allow for aeration and to eliminate sediment.

Dry: Wines lacking in sugar or sweetness.

E

rs

avo Earthy: Referring to wines presenting hy flain’s t r a e t flavors and aromas of soil.

The f 350 Mr confi o boa plified h a d l i w e am d wit ar paire oir. n whe pinot n Fermentation: The process when yeast transforms sugars into alcohol.

Finish: The lingering textures and flavors of wine after it’s been swallowed or tasted.

F

G

Grafting: When two plants are united and grown together as one.

Green: Used to describe unripe fruit flavors in wines.

Cabernet: A versatile red grape variety grown all over the word and capable of producing quality wines.

Chardonnay: A popular, widely planted white grape variety.

te Pizzah’sa own Esck s wit h Wash dre ti s a ll mozza sauvignon, whicse cabernetell with both chee. pairs wmarinara sauce and

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H

L

Harvest: Grapes are harvested when they are picked from the vines, either by hand or machine. The timing of this process differs by growing region.

Herbaceous: Wines with aromas and flavors associated with fresh herbs.

Late harvest: Grapes left on the vine for a longer period of time result in a higher sugar level and, thus, dessert-style wines.

Lees: Sediment that remains in the barrel or tank after fermentation, mostly consisting of dead yeast cells and grape solids.

Legs: Describes the wine that clings to the sides of a glass when swirled.

I

Imperial: Large-bottle format, holding up to 6 liters.

Inoculation: When yeast is introduced to initiate fermentation in winemaking.

M

Maceration: A process during winemaking in which the alcohol extracts color, tannins, and aromas from the skins and solids of grapes steeped in the liquid.

Mouthfeel: Describes the wine’s texture on the palate or tongue. Common terms associated with mouthfeel include silky, smooth, thick, rough and velvety.

J

Jammy: Red wines consisting of flavors suggesting stewed fruits, or fruit-forward.

K

Kosher: Wines are considered kosher if they are made in line with Jewish dietary laws, which include rabbinical supervision.

BUZZED WORDS: FORTIFIED: DESSERT WINES THAT HAVE A HIGHER ALCOHOL

CONTENT THAN OTHER WINES BECAUSE OF THE ADDITION OF SPIRITS, LIKE BRANDY, TO THE WINE.

HYBRID GRAPES: GRAPE VARIETIES THAT HAVE RESULTED FROM CROSSBREEDING DIFFERENT SPECIES OF GRAPES.

BIODYNAMIC: WINES PRODUCED BY VINEYARDS THAT ADHERE TO A HOLISTIC VIEW OF AGRICULTURE, OFTEN LINKING THE FARMING PROCESS TO ASTROLOGICAL INFLUENCES. ORGANIC WINE: A REGULATED CERTIFICATION THAT FOLLOWS RIGOROUS PRODUCTION STANDARDS THAT EXCLUDE THE USE OF ADDED SULFITES AND SYNTHETIC FERTILIZERS, HERBICIDES OR PESTICIDES.

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

N

A fruit-forward red wine would complement the flavors of Twisted Fern’s pork chop.

The salmon at Powder is best accompanied by a full-bodied, oak-aged chardonnay.

Nose: A wine’s aromas or bouquet.

Nutty: A flavor usually indicating an oxidized wine.

O

Oaky: Flavors and aromas resulting from aging in oak barrels, offering hints of vanilla or sweet spices.

Oxidized: Wine that has been exposed to air for too long and has lost its freshness.

P

Peppery: Wines with an undertone of spice.

Perfumed: Wine with intense Look for a sweet or floral aromas. lightly peppery red wine to Phylloxera: Tiny insects that attack pair with Riverhorse’s and destroy the roots of grape vines. buffalo tartare.

Found in California and Europe.

WINE LABELING: WINE NAMES: LABELS ON WINE WILL OFTEN REFERENCE EITHER

THEIR REGION OF PRODUCTION OR THE VARIETY OF GRAPES THAT ARE INCORPORATED.

WINE STYLES: WINE IS CATEGORIZED INTO NINE DIFFERENT STYLES. THESE STYLES ARE MAINLY DIVIDED BY COLOR, BODY AND PRODUCTION METHOD.

1

SPARKLING WINE

4

2

LIGHT-BODIED WHITE WINE

5

ROSÉ WINE

8

3

FULL-BODIED WHITE WINE

6

LIGHT-BODIED RED WINE

9

AROMATIC WHITE WINE

Q

Quinta: The Portuguese term for a wine-producing estate.

R

7

MEDIUM-BODIED RED WINE FULL-BODIED RED WINE DESSERT WINE

ls with Pair Buona Vita’s musse Old Town a minerally rosé from berryCellars whose body andup to the fruit flavors will stand th. bro tomatoes in the

Robust: Used to positively describe wines with strong, full flavors and aromas.

Rosé: A category of pink-hued wines made from minimal incorporation of red grape skins.

S

Smoky: Wine with complexity of flavor and aroma from oak-barrel aging.

Sommelier: Generally, an individual in a restaurant or wine store with qualifying wine knowledge and expertise.

Spicy: Describes wine with sharp flavors of cinnamon, cloves, pepper, etc.

T

Tannins: Compounds in wine (mostly reds) derived from the seeds, stems and skins of grapes that give wines texture and a dry mouthfeel.

Tempranillo: A popular red grape grown in Spain. ile but pair Tempranillos are versat ato-based dishes tom h wit l wel lly ecia esp ognese. like Bartolo's rigatoni Bol

Pairing a spic y red with Purple Sag classic meatlo e’s will give the diaf sh greater depth of flavor.

U

Ullage: The small amount of empty space in a wine bottle or barrel.

V

Varietal: Wine made from a single grape variety (the opposite of a blend). At least 75% of a wine must be made from a single variety for it to receive this designation.

Vintage: Refers to the year a wine’s grapes were harvested.

W

Winemaking: Otherwise called “vinification,” the process of harvesting grapes, crushing and fermenting those grapes, aging them in a vessel, and then bottling the result.

Y

Yeast: Micro-organisms that conduct the fermentation process of turning sugars into alcohol.

Yield: The amount of grapes harvested or wine produced, indicative of a vineyard’s productivity.

Z

the el from zinfanodn at Stein a p u k Pic sive selecti ge. exten Eriksen Lod

Zesty: Lively, often acidic wine-flavor characteristics.

Zinfandel: California grape variety that produces bold, hearty red wines.

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Q A

Local Taste: Waylynn Lucas

The Food Network and Bravo television star and former bakery owner settled in Park City to get back to her mountain roots and finish up her recently published cookbook. story by Allison Arthur

A

s soon as you approach Waylynn Lucas’ Silver Creek home, you are greeted by a pack of dogs, horses and goats. Still, you won’t find the TV chef and judge looking messy or disheveled. Her hair will be curled in her signature ’do, and there will likely be a freshly baked cake in the kitchen or the scent of some sort of treat she has recently experimented on lingering in the air. Somehow she manages the mini-farm and her busy cooking career while looking relaxed, confident and distinctly not frazzled.

The 39-year-old chef moved to Park City two years ago after she sold her famed Los Angeles bakery business, Fonuts. She was first thrust into television fame with the Bravo reality show Eat, Drink, Love when she was just branching out on her own after a stint as a pastry chef for José Andrés and opening Fonuts. The recognition catapulted her non-fried doughnut business into a big hit, and she moved on to hosting and judging shows like Cupcake Wars, Cake Wars and Halloween Cake-Off. Lucas grew up in the mountains of Colorado and her mother had settled in Park City, so when she decided to make a move back West, it was a great fit: “I came to visit and fell in love,” she says. She was working on her first cookbook, Sunny-Side Up, which was published last summer after she finished testing recipes in her kitchen here. We wanted to find out more about her perspective on food and dining in Park City.

PHOTO BY SUSIE THEIS

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How did you first get into cooking?

I always enjoyed baking as a hobby, but it is the running joke in my family that I became a chef because I couldn’t even boil water.

So how did you end up with a cooking career then?

I worked in fashion in L.A. and quit and went on a surf trip to Costa Rica. I ended up moving there and opening up a restaurant.

You then moved back to California to study cooking at the Art Institute. What drew you to working with pastry?

I realized baking was more my passion.

I loved the joy that it brought to people. It was rewarding being able to make a birthday or wedding cake and be a part of a special occasion in someone’s life.

After graduating, you…?

Worked for chef José Andrés at a Michelinstarred spot called Patina as a pastry chef. I then opened my own bakery, Fonuts, where I made gluten-free, vegan baked donuts in West Hollywood. It was an amazing success right from the start. After being in the back of the house for so long, I was craving that interaction with the customer and really

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

wanted a place to connect. I felt like it was the Cheers version of a bakery.

Your business was focused on sweets, but you tend to offer and gravitate toward healthier sweets.

Everything I do I try to make things a little healthier. I will use almond and coconut flour and dramatically cut down the sugar. I don’t think you even realize that you don’t need all that. I use buttermilk to keep things moist.

My sweets will not hurt your sweet tooth.

In 2012 it was time to get back to your mountain roots, and you moved to Park City.

What was the plan?

I had always wanted to do a book, and dream come true! I created all the recipes for Sunny-Side Up in this kitchen. There are 125 recipes for breakfast, brunch and pastries.

What are your thoughts on living and dining in Park City?

My overall impression is that I have been surprised with how current in the food trends [we] are here. You can find everything from small plates to farm-to-table.

Do you have a few favorite places you frequent?

I love Handle, Five5eeds, Harvest and Vessel Kitchen.

Anything you miss about the food scene in L.A.?

I miss ethnic food and having a wide variety to choose from anything in the world.

And good Mexican. Although, Tony’s Tacos in Heber has good tacos. {EDITOR’S NOTE: Just after this interview we went to grab tacos there and ran into Waylynn and her family.} And you are currently working on…?

I have started a wholesale bakery called Butter and Barley. I am also working with Ritual Chocolate, providing their pastries for the coffee shops. When I stumbled in there, I was blown away. They set a good tone and standard for town.

And future plans?

Next up is working with the goats and making milk, cheese, caramels and ice cream. I might get drawn to maybe opening something at some point in the future.

WAYLYNN LUCAS' BERRY DELICIOUS BREAKFAST BARS This recipe is one of her favorites from her new cookbook.

For the crust: 2 cups old-fashioned oats 1 cup whole-wheat flour 1 cup dark brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon baking soda 3/4 cup unsalted butter, melted 1 egg For the filling: Two 6-ounce containers fresh raspberries One 6-ounce container fresh blueberries One 6-ounce container fresh blackberries 1 peach, cut into small pieces 2 teaspoons lemon juice 1/2 teaspoon lemon zest 1 teaspoon vanilla 1/2 cup sugar For the topping: 1/4 cup sugar 2 tablespoons cold unsalted butter, cut into small pieces 1/2 cup old-fashioned oats 1/4 cup flour 1/8 teaspoon cinnamon 1/4 teaspoon salt > Heat oven to 350 F. In a food processor, pulse all ingredients for the crust until combined. Flatten mixture into the bottom of an 8-by-13-inch baking dish. Bake crust for 10 minutes. While the crust is baking, wash and drain fresh fruit, then gently stir all filling ingredients together. Evenly spread on top of finished crust. Then, pulse all ingredients for the topping in a food processor until combined into pea-sized chunks and sprinkle over fruit filling. Return dish to oven and bake for 30-40 minutes until filling is bubbly and sticky-looking and topping is lightly golden.

Adapted from SUNNY-SIDE UP by Waylynn Lucas. Copyright © 2019 by Waylynn Lucas. Excerpted by permission of Rodale, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Park City restaurants get sustainable.

By LOCKE HUGHES Photos by NATALIE BEHRING

BASED ON LOOKS ALONE, PARK CITY SCORES HIGH ON THE SUSTAINABILITY SCALE. OUR PICTURESQUE MOUNTAIN TOWN BOASTS FREE PUBLIC TRANSIT, AN E-BIKE SHARING SYSTEM AND HUNDREDS OF MILES OF TRAILS LINKING MULTIPLE NEIGHBORHOODS. Plus, Park City’s governing bodies have set their sights on achieving some of the most ambitious sustainability goals in the country: Enable all city operations to be at net-zero carbon and run on 100% renewable electricity by 2022. By 2032, the same goals will apply to the entire community.

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

But in the restaurant industry, eco-friendly practices have been complicated to enact. Thanks to food waste, recycling difficulties and the sheer numbers of tourists coming to town, sustainability can sometimes get pushed to the side when it comes to dining. But even the restaurant industry here is putting eco-friendly practices into place.

Who’s Making Strides in Sustainability?

Several resorts and restaurants in Park City are already working to make environmentally friendly methods par for the course. One

Sustainability

BY THE NUMBERS

STEIN ERIKSEN LODGE 80% of back-of-house lighting has been replaced with environmentally friendly LED lighting 70% of culinary appliances boast five-star energy ratings WALDORF ASTORIA PARK CITY 14 Olympic pools of water saved since 2014 278 cars taken off the road since 2014, thanks to the complimentary hotel shuttle Powder restaurant operates at 90% plastic-free

property leading the sustainability charge is the Waldorf Astoria Park City. In keeping with the goal of their parent company, Hilton, to cut their environmental footprint in half through responsible hospitality by 2030, the Waldorf has enacted more efficient heating of air and water and installed energy-efficient LED lighting. They’ve also switched to recyclable to-go containers and banned the use of plastic straws, stirrers and single-use plastic cups.

The Waldorf’s in-house restaurant, Powder, sources meats, cheeses and vegetables from local suppliers, and chef Hermann Schaefer scours the local farmers market weekly to source ingredients for dining specials. The Waldorf also works with locally operated Wild Harvest Farms to compost biodegradable waste from vegetables, dairy products, eggshells and even newspaper.

Up in Deer Valley, Stein Eriksen Lodge has

DEER VALLEY RESORT 850,209 kWh per year saved since 2012, thanks to LED lighting upgrades at the resort 477,155 pounds of food diverted from the landfill since partnering with Wild Harvest Farms in May 2018 45% of waste is diverted from the landfill to be recycled or composted 38,700 straws saved since Deer Valley’s pledge to no longer purchase single-use plastic straws RIVERHORSE ON MAIN 2,000 pounds of landfill materials are diverted into compost each week in the winter season 95% of all paper is recycled 3,000 espresso pods eliminated by not using a Keurig machine 6 wines are available from kegs, reducing bottle waste 180,000 commute miles saved since encouraging staff to carpool

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integrated a number of eco-friendly practices into their dining program.

There, Zane Holmquist and his culinary team source much of the food from more than 50 local farms, dairies, brewers, distillers and winemakers. The staff also evaluates seafood using Monterey Bay Aquarium’s Seafood Watch, which recommends seafood that’s been fished or farmed in environmentally friendly ways.

Deer Valley Resort has also committed to making strides against climate change. “Due to extensive recycling and composting efforts, the resort is currently diverting 45% of waste from the landfill, and our goal for next year is to reach 50% diversion,” says sustainability coordinator Madelyn Carter.

They’ve also started using renewable energy. Since 2017, 37% of the resort’s electricity came from Rocky Mountain Power’s solar energy panels, and they’ve set a goal of eventually using 100% net-renewable energy, which aligns with Park City’s overarching goals.

Over on Main Street, the family of Diversified Bars & Restaurants — No Name Saloon & Grill, Butcher’s Chop House, Boneyard Saloon and Wine Dive — has also introduced several eco-friendly efforts. At No Name, for instance, they use only compostable cutlery, napkins and plates. The baskets,

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PHIL JAMES, owner of Wild Harvest Farms, uses a tractor to push some compost around.

The farm accepts thousands of pounds of food scraps per week from local restaurants that were originally sent to the landfill.

ZANE HOLMQUIST from Stein Eriksen Lodge sources from more than 50 local purveyors.

which hold the crowd-favorite burgers, are reusable, while salads are served on biodegradable palm leaf plates. They’ve also switched to using aluminum cans for most beers, which are much easier to recycle than glass bottles, explains Jason Yelton, director of food and beverage for Diversified.

Glass, in fact, poses a problem, since standard recycling trucks do not accept glass bottles. (This becomes an even bigger issue for a place like No Name, which is the leader in liquor and beer sales in the state.)

That’s why Yelton was determined to find a workaround. “At the Boneyard, we’ve been working with Momentum Recycling, which repurposes all clear and green bottles within Utah and ships brown bottles to Colorado.”

This absolves the staff of the onerous task of separating the glass, too.

On Main Street, Tupelo Park City has also stepped up their sustainability game.

“There’s a lot of green waste that goes into the dump,” says owner and Executive Chef Matt Harris. “I had been asking myself, ‘How

do we minimize our carbon footprint?’” The solution: composting. They’ve been composting their food scraps since September 2018 with Wild Harvest Farms, and, later, Harris will use the byproducts of the composting in his own backyard garden in Midway. Plus, Harris works to source most of the restaurant’s produce locally from Ranui Gardens as well as his own garden.

Another favorite downtown dining spot focusing on eco-friendly efforts is Riverhorse on Main. Led by general manager Joe Vignogna, who’s passionate about the topic, Riverhorse has established several changes that are making a big difference in their output of waste. “After moving to Park City from Portland, Oregon, I was shocked at the lack of infrastructure to reduce waste,” he says.

So he got to work. Like many other Utah restaurants, Riverhorse has banned plastic straws and replaced them with cornstarch-based compostable straws.

Vignogna also formed a partnership with Wild Harvest Farms, which now takes

2,000 pounds of food per week that was formerly sent to the landfill. All service stations have paper recycling, so nearly all paper products that now pass through the restaurant will be recycled. In the beverage department, they’ve brought in six wines on tap, eliminating hundreds of glass wine bottles per week. Riverhorse also stopped using Keurig machines and their espresso pods.

Finally, Vignogna is also thinking outside the box. He has encouraged staffers to pair up to ride to work together and has even changed the schedule so people who live near each other now work the same shifts.

For education purposes, he also wants the waitstaff to spread the word of the sustainability efforts Riverhorse is making, from the wines on tap to the compostable straws.

“I want customers to know the story behind our decisions,” Vignogna says. “We don’t do that enough in this industry, but spreading the word encourages people to take responsibility in their own lives.”

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Indulge

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If

you have ever had the non-pleasure of sitting in San Francisco traffic trying to get to the wine country, you have felt my pain. Instead of sipping on sauvignon blanc, you are sitting in an often sweltering car. Then, once you have arrived, the crowds don’t dissipate. The town square in Healdsburg is bustling, and the restaurants and many of the vineyards require reservations. Who has time for all that?

If you are like me and really want to unwind, you don’t want to deal with traffic on vacation. Or a tight schedule or firm plans. What you want is a place to relax, where you can have that extra glass of wine without fear the restaurant will fill up. Somewhere that you can see the scenery, and not through the lines of people in front of you.

For a wine trip, Walla Walla, Washington, could be just what you desire. Lovely inns and B&Bs reside near fields of grapes with tasting rooms dotting the landscape. Complete with a downtown to shop and enough restaurants to keep your taste buds satisfied, this emerging area has plenty to keep you busy for days. Here is how we recently filled ours.

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Walla Walla W I L L TR AV E L FO R FO O D

Wine and dine your way through a more mellow and affordable wine country.

S T O R Y A N D P H O T O S BY A L L I S O N A R T H U R

DDI ISSHHI INNGGPJCH..CCOOMM

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INN AT ABEJA

dream I N N AT A B E J A

As soon as you pull through the gates at Abeja you are swept into a lush, luxurious European-style estate. A former farmstead, the buildings have been restored to create private guest suites and larger accommodations on the 35-acre estate. Relax with one of the Abeja wines from grapes grown on the property while you explore the gardens and creeks around you. Breakfast on the open-air patio is a treat, with specials every morning and freshly baked scones.

DON’T MISS DINNER:

Not only can you stay at The Barn B&B, they offer family-style dinners a couple nights a week.

THE BARN B&B

Each of the eight suites at The Barn B&B is a lovely, private oasis complete with outdoor showers, mountain views and other special touches. Owners Naina and Anand Rao have been in high-end hospitality their entire lives and traveled all over the world before building this unique property last year. They have created an environment that is welcoming and where every detail is designed to ensure a perfect guest experience. Choose your own soaps from the soap “bar” and let them know whether you prefer a firm or softer mattress. The included three-course breakfast is the perfect start to the day, and if you can arrange your stay to coincide with one of the evenings when family dinner is served, don’t dare miss out.

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INN AT ABEJA

ORCHIDACEAE

do taste wine

WATERBROOK WINERY

TES L A WINE RY TOURS

This guide service will have you arriving in style in a teched-out Tesla and with some inside information. Proprietor Chris Wood has lived in the area long enough to get familiar with the owners and winemakers at many of the most interesting wineries in the area. Let him map out a plan for your day, or ask to stop by one of our favorites below.

VALDEMAR ESTATES

DOUBLEBACK WINERY

Owned by famed quarterback Drew Bledsoe, who “doubled back” to his hometown after retiring, this winery is the perfect spot to stop on a nice day. Bring a picnic for the rooftop deck with sweeping vineyard views, or grab a partner to play a game of bocce ball. Most of what the vineyard produces is organic, and the new facility is top-notch.

SLEIGHT OF HAND CELLARS

This rockin’ spot is a fun diversion from more formal tasting rooms.

Browse their expansive record collection and pick out some tunes before you settle in to taste some reds that have been made famous by their followers, who include Neil Patrick Harris and Pearl Jam. VA L D E M A R E S TAT E S

Bringing a bit of European flair, the owners of Valdemar are a family of winemakers originally from Rioja, Spain. The head winemaker is from France, so a lot of tradition and experience goes into the wines they produce in their impressive facility. Plan to stay for tapas on the elevated deck and browse some of the artifacts on-site, like an ancient wine press.

WAT E R B R O O K W I N E R Y

This winery is not only complete with a full restaurant, but it also offers events like summer concerts and more. If you can plan your day around dining here, you should. The sandwiches and salads are fresh and beautiful. And don’t leave without tasting, and then buying, the cheese that is a collaboration of Waterbrook wines and Walla Walla Cheese Company.

M A R K R YA N W I N E R Y

Find a wide variety of wines to taste at this room in downtown Walla Walla. The owner and winemaker grows in several areas of Washington and is primarily self-taught. The critics love these premium wines. Save a little time to shop around town after your tasting.

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dine

ERITAGE RESTAURANT AND BAR

Escape downtown and head to E R I TA G E R E S TA U R A N T A N D B A R . While it isn’t a long drive, it does feel like you are in the middle of the farms and vineyards that surround the area. The menu highlights local wine, beer and spirits and is fueled by ingredients from neighboring farms.

Located in the historic train depot, WA L L A WA L L A S T E A K C O. is a comfortable spot to feel like you are part of the scene. On the adjacent side you will find a brewpub attached. Bring your appetite for a decadent steak dinner with plenty of sides to choose from and desserts not to be missed.

Don’t be turned off when you pull into the gas station that houses A N D R A E ’ S K I T C H E N . The casual (to say the least) space houses one of the best restaurants in town. Find a fast-casual dining spot that smokes meats, makes everything from scratch and where the chef is classically trained. Tacos, gyros, burgers and more will leave you stuffed and wanting to come back for more the next day.

Whether you plan to picnic at a winery or dine in and walk around downtown, WA L L A WA L L A B R E A D C O M PA N Y is a must. A display of freshly baked pastries and breads will lure you in, but save room for the seasonal salads and pizza made by the Italian chef. Much of the menu is made with ingredients grown on neighboring farms.

H AT TAWAY ’ S O N A L D E R brings a bit of the South to the Northwest.

The eatery uses regional ingredients and offers items like halibut cheeks paired with grits and grilled oysters with a Southern barbecue butter. An extensive drink list is complete with local wines and beers. Even the wait staff offers Southern charm in this new addition to downtown.

SLEIGHT OF HAND CELLARS

divert for an hour

When in farm country, why not visit a farm or a farm stand?

F R O G H O L L O W FA R M is a family project that grows heirloom organic produce and offers classes, events and more. Explore their charming fields of tomatoes and cucumbers that reside just behind their 100-year-old farmhouse and next to all the usual farm animals.

If you are interested in flowers, O R C H I D A C E A E is a grower of an array of incredible orchids. Using sustainable farming techniques, the greenhouse hosts a complex process of cultivation and growth. Take a tour and be awed by all the color and science behind the operation.

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THE BARN B&B

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A N DR AE’S K ITC H EN ’S G R I LLED C O R N SAL AD 12 EARS CORN 1 /4 C U P PA R M E S A N C H E E S E , S H R E D D E D 1 TA B L E S P O O N C AY E N N E P E P P E R 1 / 2 C U P A I O L I O R H I G H - Q U A L I T Y M AYO N N A I S E L I M E J U I C E , T O TA S T E S A LT A N D P E P P E R , T O TA S T E TORTILLA CHIPS C I L A N T R O, F O R G A R N I S H

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Shuck and grill the corn, turning regularly and making sure each side has some char on it. Remove from grill and cut the kernels off the cob. Place the grilled corn in a large bowl and mix in the cheese, cayenne pepper and aioli or mayonnaise. Taste and adjust seasonings to your desire. Add lime juice and season with salt and pepper. To serve, place tortilla chips on a plate and top with several spoonfuls of the corn mixture. Garnish with sprigs of cilantro.

Park City’s Finest Four DBRparkcity.com

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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

Late Night Dining at All Locations

1251 Kearns Blvd BoneyardSaloon.com free parking for patrons

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

HEARTH AND HILL

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

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710 BODEG A ON MAIN Modern-style tapas bar Open 5:30–10 p.m. | 710 Main St. 435.649.6979 | 710bodegaparkcity.com

MENU SAMPLING MEATS AND CHEESES: SELECTION OF JAMÓN SERRANO, LOCAL SALT-SMOKED MEATS, LOCAL AND IMPORTED CHEESES SPANISH TORTILLA: TRADITIONAL POTATO AND ONIONS 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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HISTORIC MAIN STREET

Tapas are popular for a good reason. They always encourage socializing, because the focus is not on a full meal set before you, but on the ability to share many tasty plates throughout one dinner. 710 Bodega on Main fills that void for Park City. A summer vacation to Spain inspired restaurateurs Nicholas Smurthwaite and Paola Bello to open this modern-style Spanish tapas bar that mixes traditional plates with new twists. Just steps from Main Street, this lively outpost is a superb choice for a night out, whether that’s a large gathering or an intimate date. The concept is simple: good food, drinks and great service in a relaxing setting.

Favorites include clams, calamari, lamb lollipops, croquettes and the only paella in town. A healthy wine list includes several Spanish wines. The rustic and welcoming vibe is achieved through the use of wood planks and metal — it’s both hip and cozy at the same time.

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 home-style cuisine, and with friendly service you will leave feeling like part of the family.

MENU SAMPLING MUSSELS VAPORETTO: MUSSELS IN A WHITE WINE CREAMY 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 CHICKEN-FRIED CHICKEN: CHICKEN BREAST PAILLARD, DOUBLE-DIPPED AND FRIED CRISP, MASHED POTATOES, COUNTRY GRAVY, BROCCOLI PAN-SEARED HALIBUT: OYSTER MUSHROOM CREAM SAUCE, COCONUT JASMINE RICE, SPICED CARROTS

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HISTORIC MAIN STREET

With great steaks that are comfortably priced, Butcher’s Chop House by Diversified Bars & Restaurants has something for everyone in their warm, classic steakhouse setting. In addition to steaks, the family-friendly restaurant features 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. Butcher’s is eating and drinking every day and night — their late-night menu offers patrons convenient Main Street eats after 10 p.m. From fish tacos to buffalo chicken dip, this exciting menu will surely satisfy late-night cravings (must be 21+ on the bar side).

THE CABIN Retro hunting cabin-inspired bar and entertainment venue Open daily at noon for lunch, dinner and music | 427 Main St.

HISTORIC MAIN STREET

435.565.2337 | thecabinparkcity.com Settle in for good food, even better vibes and first-rate musical entertainment at The Cabin: a cozy, welcoming dining and drinking establishment adorned with lodge-style décor, 22 TVs, billiards, ping-pong, darts and a prickly mascot named Al the Elkupine. Home of the famous Elkupies (aka pizzas), The Cabin makes its pizza crusts from a 110-year-old Italian recipe, resulting in a perfectly chewy sourdough. Try the Rad Pig pizza, with radicchio, house-made Italian sausage, pancetta and prosciutto, or the pesto pie, with chicken, fire-roasted red peppers, artichoke, Parmesan and mozzarella. The lunch and dinner menu is rounded out with elevated bar food and shareable small plates like truffle garlic Parmesan fries, blistered shishito peppers and wings. Breakfast is served anytime and includes some of the best items on the menu and unique bloody mary flavors. The Cabin opens earlier, at 10 a.m., for Sunday football.

MENU SAMPLING THE CABIN BURGER: GROUND SIRLOIN AND CRISPY PANCETTA, FRIED GREEN TOMATOES, PARMESAN CRISP, LEMON ARUGULA, BASIL, MOROCCAN-SPICED KETCHUP, SERVED WITH SOMETHING GREEN RAD PIG ELKUPIE: RADICCHIO, HOUSE-MADE ITALIAN SAUSAGE, PANCETTA, PROSCIUTTO KOLEEN’S CHICKEN NOODLE SOUP: PENNE PASTA, CARROTS AND CELERY SALAD: ARUGULA, ENDIVE AND RADICCHIO, FRIED GARLIC, PARMESAN, LEMON CHOCOLATE CARROT CAKE: CHOCOLATE, CARROT, FUDGE, CREAM, LAYERED CAKE

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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.

435.645.9555 | cafeterigo.com

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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HISTORIC MAIN STREET

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 HerbBreaded Trout, a variety of fresh house-made pastas and their signature bread pudding with butter rum sauce. Café Terigo is a perfect spot to meet up with friends for dinner and a bottle of wine from their extensive wine list, or grab a quick lunch. The good food and the familiar, friendly staff keep locals and visitors coming back year after year for a memorable experience.

COURCHEVEL BIS TRO Artful and inventive French-European inspired cuisine Cafe-bakery 8 a.m.–4 p.m., brunch 10 a.m.–2 p.m., après ski 2–6 p.m., dinner 5:30–9:30 p.m. | 201 Heber Ave.

HISTORIC MAIN STREET

435.572.4398 | courchevelbistro.com Park City’s newest downtown dining and gathering experience, Courchevel Bistro

by Talisker Club comes to Main Street in Park City. The venue features bistro-style dining, daily brunch, après ski as well as a cafe-bakery and coffee-dessert bar all in one. You might imagine that you’re in the northern French Alps rather than the mountains of Utah, while you dine on risotto de crozete or braised chicken coq au vin. Executive Chef Clement Gelas has brought the flavors of his home country of France to the heart of Park City. Using only the freshest local ingredients, Courchevel Bistro presents cuisine that is every part the Rhone Valley, only transported across the world and reimagined for your enjoyment. Adjacent to the bistro, the cafe-bakery services your caffeine cravings morning, noon and night — a perfect pairing with the freshly baked breads and pastries. Stop a moment to savor Park City life at Courchevel Bistro.

MENU SAMPLING BRATWURST IN BRIOCHE WITH APPLE CIDER MUSTARD ONION TART WITH MESCLUN GREENS BEEF PARMENTIER: BRAISED BEEF, CILANTRO, HONEY, CANDIED CARROTS LAMB ROULADE: WHITE BEAN RAGOUT, ROASTED TOMATOES, CARAWAY CLAFOUTIS WITH PISTACHIO ICE CREAM

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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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HISTORIC MAIN STREET

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 partygoers in the downstairs pub. Seasonal cocktails complement the Guinness and local beer on draft, but don’t miss the whiskey list if you are a fan. Also, ask about wines to pair with your meal. Grab an Irish coffee if you want to keep the party going with trivia night on Wednesdays, industrial night on Thursdays, karaoke on Fridays and live music on Saturdays.

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 BLACKENED AHI CROSTINI: FOUR SEARED AND BLACKENED AHI TUNA SLIDERS WITH CILANTRO PEPITAS, PICO DE GALLO, AVOCADO AND SRIRACHA, SERVED ON SLICED CIABATTA SHEPHERD’S PIE: SAVORY GROUND BEEF AND LAMB SIMMERED WITH CARROTS, PEAS AND ONIONS IN BEEF BROTH GRAVY TOPPED WITH CHEDDAR MASHERS AND A SIDE OF MIXED VEGGIES

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

Open daily 8 a.m.–3 p.m. | 820 Park Ave., Ste. 101 435.604.0463 | harvestparkcity.com

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

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The 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.

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

HISTORIC MAIN STREET

435.649.6667 | nonamesaloon.com From Diversified Bars & Restaurants, No Name is the home of the world-famous buffalo burger. Locally voted Best Bar and Best Burger for eight 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+. *Coming soon: the Annex at No Name Saloon, offering for family-friendly dining.

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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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. 435.649.0799 | riverhorseprovisions.com | @rhprovisions

MENU SAMPLING ENGLISH MUFFIN SANDWICH: SCRAMBLED EGGS, LOCAL CHEDDAR, BACON, AVOCADO ALASKAN HALIBUT FISH TACOS: FETA CHEESE, PICO DE GALLO, CABBAGE, CHIPOTLE CREAM PROVISIONS BURGER: LOCAL CHEDDAR, BACON, TOMATO, LETTUCE, TRUFFLE MUSTARD AIOLI PICNIC DINNER: FRIED CHICKEN, PASTA SALAD, CAPRESE SALAD, SEA SALT POTATO CHIPS ARTISANAL CHEESES & MEATS: HAND-SELECTED CHARCUTERIE, GRAPES, CRACKERS AND RIVERHORSE MUSTARD

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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.

PURPLE S AGE An American Western bistro Open nightly at 5:30 | 434 Main St.

HISTORIC MAIN STREET

435.655.9505 | purplesageparkcity.com If you’re looking for refined, rustic dining, then Purple Sage is your place. The historic Main Street restaurant — situated in the old Rocky Mountain Bell telephone building — fits that bill and more. Inside this cozy, romantic atmosphere, you will find cuisine focused on the bold, rustic flavors of the American West, but infused with a modern, sophisticated twist. Envision grilled veal meatloaf or sugar- and chile-cured seared duck served over green chile mac and cheese. Start the meal with the house-made charcuterie platter and keep it company with one of Purple Sage’s creatively prepared cocktails. Or peruse the stellar selection of wines, many of which are exclusive in the state of Utah. (Owner Travis Axtell spends hours ensuring the wine list is distinct and emphasizes boutique and family-owned wineries.) Reservations are highly recommended for this small but incredibly charming restaurant.

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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SHABU Freestyle Asian cuisine Dinner nightly beginning at 5 | 442 Main St. 435.645.7253 | shabuparkcity.com | For delivery, call 435.649.6368

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

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

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

HISTORIC MAIN STREET

435.649.3097 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, and onions, with a side of rice and beans. The slow-cooked baby back rib chile verde, prepared with a green tomatillo sauce, features 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?

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

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For delivery, call 435.649.MENU

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. 435.615.7700 | tupeloparkcity.com

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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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 the chef’s decades of culinary experience and passion for visiting local producers around the world, with a hint of his Southern heritage. From fresh Idaho trout to heirloom grains, every ingredient is carefully selected to offer an enlightening and memorable experience. Join Tupelo Park City in its ongoing celebration of what it loves most about food: its ability to tell a perpetual story.

WAS ATCH BREWPUB A local favorite for more than 30 years Serving lunch and dinner seven days a week | 250 Main St.

HISTORIC MAIN STREET

435.649.0900 | wasatchbeers.com Unwind and relax at the top of Main Street in Park City in this classic brewpub.

A local favorite for 31 years, Wasatch was Park City’s first brewery and continues to keep locals and visitors coming back for its award-winning beers and a menu with options to please every taste. Think timeless pub favorites like burgers, fish and chips, and mac and cheese, alongside more eclectic fare such as tater tots with bacon-jalapeño dipping sauce and the Super Food Beet Salad. While the beer selection is unrivaled, the pub also boasts a full wine and liquor menu. Wasatch is also the perfect location for private parties and events, with spaces to suit every need. Don’t miss the weekend brunch, served on Saturdays and Sundays from 10 a.m. to 2 p.m., featuring favorites such as country-fried steak and eggs and omelets, along with $2 Mid-Day Mimosas, Mid-Day Marys and Nooners.

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

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YUKI YAMA SUSHI Authentic Japanese cuisine and sushi bar Open daily for lunch and dinner, 12–3 p.m., 5–10 p.m. | 586 Main St. 435.649.6293 | yukiyamasushi.com

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 CITRUS HAMACHI: HAMACHI SASHIMI, LEMON REDUCTION, PONZU, CHARRED GARLIC OIL, GINGER, GREEN ONION, TANGERINE MARIGOLD GREENS SHIMA AJI & CHARRED PEPPER MISO: TREVALLY JACK, ROASTED RED PEPPER MISO, YUZU, NIKIRI, NASTURTIUM, MOLASSES-PICKLED GARLIC KOREAN TAKO: SOUS-VIDE AND GRILLED OCTOPUS, SPICY GOCHUJANG, CHARRED MUSTARD GREENS, KIMCHEE, RADISH AND CARROT SUNOMONO

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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.

THE BRASS TAG AT DEER VALLEY RESORT Deer Valley-inspired brick-oven cuisine Bar: 3–9 p.m., dinner: 5:30–9 p.m. | 2900 Deer Valley Dr. East

DEER VALLEY

435.645.6632 | deervalley.com/TheBrassTag 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 Verlasso salmon, assorted pizzettes, housemade soups, baked pastas and seasonal salads. An après favorite, oven-fired chimichurri chips are served with Beehive cheddar, Gruyère and bacon. Many items are served in skillets, from the bison meatballs to 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.

MENU SAMPLING AVOCADO FRIES: ROASTED GARLIC AIOLI CHICKEN WINGS: BUFFALO SAUCE, TERIYAKI GLAZE, CITRUS-SALT DRY RUB, BLUE CHEESE AIOLI CARABACCIA ONION SOUP: VIDALIA ONIONS, REGGIANO, CRUSTY BREAD VERLASSO SALMON: BLACK RICE, CHARRED BROCCOLINI PULLED PORK ON BRIOCHE BUN: PICKLED BLUEBERRY SLAW, SMOKED MOZZARELLA, TBT FRIES NEW YORK STRIP STEAK: SALSA VERDE, ROASTED GARLIC MASHED POTATOES

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

MENU SAMPLING 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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DEER VALLEY

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

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

DEER VALLEY

435.604.1300 | montagehotels.com/deervalley/dining/dalys-pub Everyone is in for a good time at Daly’s Pub. Not only is the food an experience — a gastropub-style eatery with microbrews and specialty cocktails — the whole environment is full of adventure and fun. Try your hand at darts or shuffleboard while you enjoy a Montage Mountain Ale, or grab a group and plan to bowl a few games while you order your dinner. An open kitchen features delicious daily specials and hearty fare, like handcrafted brick-oven pizzas. Don’t miss desserts here, like the s’mores sundae with house-made marshmallows; you will have plenty of time to digest your meal while you play a round on the PlayStation or a vintage arcade game. It is all about fun, but you won’t be skimping on a foodie experience. Want to just relax and watch a game?

There are plenty of TVs for that, too.

MENU SAMPLING 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”: CAVATAPPI PASTA, BACON, GOLD CREEK WHITE CHEDDAR, BREADCRUMBS ROASTED SHISHITO PEPPERS: SMOKED SALT, OLIVE OIL, PANKO GREMOLATA

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

435.645.6455 | steinlodge.com/dining

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

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DEER VALLEY

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

GOLDENER HIRSCH RES TAUR ANT Modern Alpine cuisine Breakfast at 7:30, lunch at 11:30, après at 2:30, dinner at 5:30 | 7570 Royal St. East

DEER VALLEY

435.645.6632 | deervalley.com/goldenerhirsch Full of old-world charm, this quaint restaurant nestled in the beautiful Silver Lake area of Deer Valley® offers everything you love about Alpine dining (think fondue and Bavarian pretzels) while serving more sophisticated seasonal options as well. Chef Ryan Burnham, Best in State winner 2017, takes pride in preparing fresh, healthy dishes that are inspired by what’s available at the farmers market to make meals that will satisfy anyone’s cravings with intense flavors and unique preparations. Relax in the lovely lounge area or gather a group and take over the private dining room, which seats up to 30 guests. There is an authentic European atmosphere — a nod to the hotel’s Austrian heritage and namesake — that will leave you wanting to linger over the exquisite dinner. While you enjoy your meal, don’t miss the interesting drink and wine selection as well as the inventive desserts.

MENU SAMPLING GOLDENER HIRSCH CHEESE FONDUE: APPLE, BROCCOLI, GRAPES, CORNICHONS ROASTED BEETS AND CHEVRE: GEM LETTUCE, GOLDEN RAISIN, PISTACHIO, CITRUS-CARDAMOM VINAIGRETTE CAULIFLOWER BISQUE: SALT SPRING MUSSELS, GLAZED PARSNIPS, PRESERVED LEMON WIENER SCHNITZEL: DILL SPAETZLE, CHOUCROUTE, APPLE CIDER BROWN BUTTER ELK TENDERLOIN: RYE BERRIES, BLACK TRUMPET MUSHROOMS, HONEY-GLAZED CIPOLLINI, BUTTERNUT JUS MAINE DIVER SCALLOPS: PARSNIPS, SHAVED BRUSSELS SPROUTS, BRAISED LENTILS, BACON JAM

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THE MARIPOSA Contemporary American cuisine 5:30–9 p.m. Tuesday–Sunday | 7600 Royal St. 435.645.6632 | deervalley.com/mariposa

MENU SAMPLING AHI TUNA AND AVOCADO TOAST: RUSSIAN BLACK RYE, EGG YOLK, NIÇOISE OLIVE, SPANISH WHITE ANCHOVY, HARICOTS VERT, CAPER-THYME VINAIGRETTE WILD MUSHROOM BEGGAR’S PURSE: SEASONAL MUSHROOMS, SHEPHERD’S DAIRY CHEVRE, SALT-ROASTED BEETS, PINOT NOIR GASTRIQUE DUNGENESS CRAB CAKE: SWEET CORN TAMALE, CABBAGE, LIME CAVIAR, CORN SHOOTS, MOLE VERDE UTAH ELK AND WILD MUSHROOM PASTA: BRAISED ELK, BRANDY, EGG NOODLES, CRÈME FRAÎCHE NIMAN RANCH LAMB CHOP: PEA SHOOTS, MINT, BASIL, GNOCCHI, CHARDONNAY BUTTER SAUCE

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DEER VALLEY

With its cozy, intimate setting and focus on an elevated dinner experience, it’s no wonder The Mariposa is rated No. 1 for food and service in Utah by Zagat Restaurant Guide. The menu features innovative dishes, highlighting many local ingredients and offering diners a memorable evening out. The Mariposa is perfect for special occasions. You can relax by the fireplaces and savor an elegant evening at Deer Valley’s premier restaurant. The menu is designed to offer a world of flavors with wine pairings to accompany each course. Deer Valley’s signature dessert —­ the Chocolate Snowball — was created for The Mariposa and is an exceptional finish to an unforgettable meal. Vegetarian specialties and gluten-free options are available. The Mariposa is located in the Silver Lake Lodge.

RIME | SEAFOOD & S TEAK A fresh take on surf-and-turf classics at The St. Regis Deer Valley Open daily for breakfast, lunch, après, dinner, and private events

DEER VALLEY

435.940.5760 | SRDVdining.com | 2300 Deer Valley Dr. East The St. Regis Deer Valley is delighted to introduce RIME | Seafood & Steak, a fresh new dining concept by chef Matthew Harris. Chef Harris opened J&G Grill at The St. Regis Deer Valley in 2009 as Chef de Cuisine and then went on to open tupelo Park City in 2015 as chef/owner. RIME presents a seasonally inspired menu built on sustainably caught seafood and locally sourced meats arriving fresh each morning. Favorites on the menu include the lump crab cake with ruby red grapefruit, fennel, and celery seed. The tried-and-true classics from land and sea transport you to New England and European coastlines, all while you’re taking in mountain views on the slopes of Deer Valley Resort. Recipient of Wine Spectator’s Best of Award of Excellence, The St. Regis Wind Vault features the largest wine collection in Utah, with over 1,000 different labels and more than 13,000 bottles.

MENU SAMPLING EMBER ROASTED WILD MUSHROOMS: CHARRED ROSEMARY, TOAST, LEMON CLAM CHOWDER: LITTLENECK CLAMS, NEW POTATO, SMOKED BACON, WHITE WINE LOCAL ELK RIB RACK: 48-OUNCE MARKET CUT FROM OUR WOOD-FIRED GRILL UTAH TROUT: CELERIAC-MAPLE PUREE, PINK PEPPERCORN, COUNTRY HAM MARKET SEAFOOD TOWER: STEAMED MAINE LOBSTER, DAILY SELECTION OF OYSTER, SPLIT KING CRAB LEG, POACHED JUMBO SHRIMP, FRESH LUMP CRAB COCKTAIL, HOUSE COCKTAIL SAUCE, SIGNATURE MIGNONETTE

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ROYAL S TREET CAFÉ Creative American and international casual cuisine Lunch at 11:30 a.m. daily, après 3:30–5:30 p.m. Fri.–Sun., dinner at 5:30 Fri.–Sun. | 7600 Royal St.

435.645.6632 | deervalley.com/royalstreet

MENU SAMPLING DUNGENESS CRAB TOWER: AVOCADO, TOMATO, PEA SPROUTS, CRISPY SPICED WONTONS, SAUCES OF WASABI, SOY AND SWEET CHILE KALE, QUINOA, BRIE AND SQUASH SALAD: BABY KALE, ARUGULA, ST. ANDRE BRIE, CRANBERRIES, ORANGE MAPLE VINAIGRETTE RSC ELK CHILI: FIVE-CHILI BLEND, BRAISED UTAH ELK, NIMAN RANCH BEEF, GOLD CREEK FARMS WHITE CHEDDAR, CORN CHIPS, SOUR CREAM AHI TUNA TACOS: MANGO-AVOCADO SALSA, SOUTHWEST SLAW, SMOKED HABANERO MAYONNAISE, GRILLED FRESH CORN TORTILLAS WAGYU BRISKET SANDWICH: HOUSE PICKLES, POLYGAMY PORTER BARBECUE SAUCE, GOLD CREEK FARMS SMOKED WHITE CHEDDAR, FRESH BAKED BUN, HERB-PARMESAN SHOESTRING FRIES

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Located mid-mountain at Silver Lake Lodge, Royal Street Café offers creative American and international cuisine in a contemporary lodge setting. The lively, slope-side spot is open daily for lunch and for après ski and dinner Friday through Sunday. When the weather is nice, relax outside on the scenic deck. Menu options include creative appetizers such as fresh Dungeness crab tower or ahi tuna tartare. You will find something to please almost every palate here. Favorites include ahi tuna tacos, the wagyu brisket sandwich and a bacon barbecue bison burger. One thing not to miss is a bowl of the famous Deer Valley Turkey Chili. Start with a cup or enjoy a bowl for your meal. Try to save room for desserts, which are all house-made and all delicious.

A selection of fine wine, beer and cocktails is available as well as children’s and takeout menus.

SEAFOOD BUFFET AT DEER VALLEY RESORT Top-rated seafood buffet offering a variety of items from shellfish to prime rib

6:15–9 p.m. Thursday–Monday | 2250 Deer Valley Dr. South

DEER VALLEY

435.645.6632 | deervalley.com/seafoodbuffet Love crab? Well, eat your heart out at Deer Valley Resort’s Seafood Buffet.

You can also feast on fresh Hawaiian poke, oysters, shrimp and much more.

For many, it’s an annual tradition to devour the impressive array of hot and cold seafood specialties, as well as regional, grass-fed prime rib. With multiple fireplaces and a well-stocked bar, the environment beckons you to relax and enjoy this special dinner. The menu changes daily based on what comes in fresh, but think specialties such as calamari salad in house-fermented black bean barbecue sauce and honey soy glazed sablefish. Don’t miss the artisan local-made cheeses, too. If you manage to save room for dessert, another buffet of freshly baked goodies awaits you. Families with kids will enjoy the vast array of items as well.

MENU SAMPLING FRESHLY SHUCKED WEST COAST OYSTERS HOUSE-SMOKED SCOTTISH SALMON, BOURBON MUSTARD GLAZE BABY BACK RIBS, ANCHO AND AGAVE GLAZED STEAMED CLAMS AND MUSSELS, TOMATO, WHITE WINE, BUTTER AND HERB BROTH SLOW-ROASTED PRIME RIB OF BEEF WITH NATURAL AU JUS AND HORSERADISH SAUCE SEARED-TO-ORDER AHI TUNA WITH WASABI CREAM

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BLIND DOG SEAFOOD & R AW BAR Serving fresh seafood, premium steaks & perfect sushi since 1998 Open nightly at 5 | 1251 Kearns Blvd.

435.655.0800 | blinddogpc.com

MENU SAMPLING SNAKE RIVER FARMS AMERICAN WAGYU ZABUTON STEAK: SOY REDUCTION, WHIPPED YUKON GOLD POTATOES, MIZUNA GREENS AND MICRO BASIL, CRISPY SHALLOTS THAI-STYLE WHOLE FRIED MEDITERRANEAN SEA BREAM: THAI TRINITY SALAD, GRILLED LIME, THAI DIPPING SAUCE, LONG-GRAIN RICE ROASTED MAITAKE MUSHROOM: CAULIFLOWER AND PARSNIP PUREE, CHARRED SHISHITO PEPPERS, BAKED GARLIC KALE 22-OUNCE DRY-AGED PORK PORTERHOUSE: SWEET POTATO AND POBLANO PAVÉ, ROASTED TOMATILLO SALSA VERDE, PICKLED HEIRLOOM CARROTS BAKED THREE-CHEESE MAC: CAVATAPPI, BÉCHAMEL, WHITE WINE, VERMONT SHARP CHEDDAR, GRUYÈRE AND MONTEREY JACK

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The award-winning Blind Dog Seafood & Raw Bar, located just minutes from Park City’s historical Main Street, more than ever, earns its “not to be missed” dining reputation. Join Executive Chef and co-owner Penn Kinsey, back from her successful East Coast stint as The Underground Kitchen’s featured chef, in her modern but cozy foodie institution with easy self-parking or valet in peak season. Blind Dog’s laid-back but on-point service will have you savoring seafood towers, crab, fresh lobster, colossal shrimp cocktails, oysters, sushi and more at the raw bar. The kitchen offers more seafood dishes along with premium Kobe beef steaks, their signature “Dreamloaf” and much more. For those looking for gluten-free, vegetarian or vegan options, there’s plenty on the menu, too.

Blind Dog’s top-shelf bar has an extensive wine list, along with artisanal cocktails and a substantial range of sakes and craft beers.

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.

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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, housemade chicken-and-dumpling pot pie to award-winning yardbird wings. Voted best wings as well as best place to watch a game in Park City, Boneyard lets you enjoy the action on one of three 75-inch TVs or seven 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 CHICKEN & DUMPLING POT PIE: CHICKEN BREAST, ONIONS, CARROTS, POTATOES, CELERY, PUFF PASTRY, THYME BONEYARD TRIPLE S BURGER: SIGNATURE HALF-POUND BEEF BLEND, BACON, FRIED JALAPEÑOS, BUTTER LETTUCE, PICKLED RED ONIONS, BLUE CHEESE CRUMBLES, HOUSE PICKLES, GARLIC AIOLI, BONEYARD TRIPLE S SAUCE, POTATO BUN, HOUSE FRIES HOT BIRD SANDWICH: SOUTHERN FRIED CHICKEN, HOUSE-MADE HOT SAUCE, COLESLAW, HOUSE-MADE PICKLES, HOUSE FRIES FRIED BRUSSELS SPROUTS CAESAR: BABY ROMAINE HEARTS, LEMON, ASIAGO, TOMATO, BAGUETTE CROUTONS, ADD CHICKEN (OPTIONAL) ASIAN BIBB LETTUCE TOWER: BUTTER LETTUCE, JULIENNE VEGGIES, CRISPY SHALLOTS, ASIAN VINAIGRETTE

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

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

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.

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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 SHISHITO PEPPERS NOTCH PEAK BRISKET CHILI BEETS & BERRY SALAD HOUSEMADE GNOCCHI EAST NORTH CAROLINA BBQ PORK MEXICAN CHOCOLATE POT DE CREME

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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

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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, or try the take-and-bake pizzas. Either way, you’ll be satisfied with well-made food prepared by locals who know how to do it right.

FAIRWEATHER N ATUR AL FOODS Community health foods store and cafe 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.

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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 AÇAI BOWL: AÇAI 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.

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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, the delicious blueberry pie and the restaurant’s Maine sarsaparilla root soda.

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

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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.

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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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TIMBERS RES TAUR ANT AND BAR Casual après ski scene serving BBQ and signature cocktails 6:30 a.m.–2 p.m., 5 p.m.–10 p.m., bar 11 a.m.–11 p.m. | 1895 Sidewinder Dr.

435.615.4525 | sheratonparkcity.com

MENU SAMPLING LOADED BBQ POTATO SKINS: SIX POTATO SKINS FRIED TO ORDER AND TOPPED WITH CHEDDAR, SOUR CREAM, BACON AND GREEN ONIONS SMOKED BBQ BRISKET SANDWICH: DOUBLE LL RANCH BRISKET, CHOICE OF BBQ SAUCE, FRIED ONIONS, ON A STONEGROUND BRIOCHE BUN PULLED PORK SANDWICH: DOUBLE LL RANCH SMOKED PULLED PORK, CHOICE OF BBQ SAUCE, COLESLAW AND DICED POBLANO PEPPERS ON A STONEGROUND BRIOCHE BUN 12-OUNCE NEW YORK STRIP: COOKED WITH HIGH WEST RENDEZVOUS RYE WHISKEY MUSHROOM STEAK SAUCE AND CHOICE OF THREE SIDES KEY LIME CHEESECAKE IN A MASON JAR: HOUSE-MADE KEY LIME CHEESECAKE TOPPED WITH WHIPPED CREAM, LIME WEDGE AND MINT LEAF

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Located inside the Sheraton Park City, Timbers restaurant, bar and patio offers a casual atmosphere for unwinding after an action-packed day inside or out.

Surround yourself with breathtaking views of the lush landscape and palatable flavors from local purveyors. From craft cocktails to decadent desserts, high-quality service and fine-tuned attention to detail will carry you through this dining experience. Refuel on BBQ meats, starters and sides that are packed with flavor. Fill up on the meat’n three: with your choice of meat, sauce and three sides. The three house-made sauces include: classic smokey, Carolina tangy gold and smokehouse flavors. Cut through the heat with a signature cocktail or classic, like the Timbers Old-Fashioned or Manhattan.

Whiskey lovers will appreciate the emphasis on High West Whiskey on the new cocktail list.

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

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435.731.8238 | twistedfern.com 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.

MENU SAMPLING FERINATA: CHICKPEA CAKE, MUHAMMARA, ZUCCHINI, TOMATO, CAULIFLOWER, LEMON DRESSING, TOASTED CHIA SEEDS, PINE NUTS UTAH ELK: SIRLOIN, HERBED RED POTATOES, ASPARAGUS, ROAST CARROT PUREE, COFFEE-CACAO GLACE BAKED GNOCCHI: ROASTED SUNCHOKES, BUTTERNUT SQUASH, SPINACH, RICOTTA-PECORINO CREAM, CRUMB TOPPING TROUT: UTAH TROUT, ROOT VEGETABLE PUREE, DELICATA SQUASH, BRUSSELS SPROUTS, ALMOND-CAPER VINAIGRETTE

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VERS ANTE HEAR TH + BAR Bistro-style Italian comfort food with local beers and craft cocktails Dinner 4–10 p.m., late-night pizza 10 p.m.–midnight | 2346 Park Ave. 435.649.5000 | parkcitypeaks.com/versante

MENU SAMPLING SPEZIATO PIZZA: RED SAUCE, CAPICOLA SALAMI, PEPPADEW AND SERRANO PEPPERS, MOZZARELLA, HONEY-INFUSED CHILE OIL VERSANTE BURGER: HOUSE-MADE BURGER, PRETZEL ROLL, BACON, CARAMELIZED ONIONS, MELTED GOUDA, LETTUCE, TOMATO TUSCAN STEAK SALAD: STEAK, CANNELLINI BEANS, ARUGULA, RED ONION, OLIVES, LEMON ZEST, ROSEMARY, REGGIANNO CHICKEN PICCATA: AIRLINE CHICKEN BREAST, CAPERS, ZUCCHINI NOODLES, YUKON GOLD POTATO GALETTE BUTTERSCOTCH BUDINO: CARAMEL SAUCE, WHIPPED CREAM

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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 to 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 Butterscotch Budino with caramel sauce and whipped cream is not to be missed.

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

PARK CITY PROPER

435.649.0911 | winedivepc.com 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+).

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, 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 PEPPERONI & DATE PIZZA: GOAT CHEESE, MOZZARELLA, FRESH PARSLEY, HOUSE TOMATO SAUCE STEAMED MUSSELS: COCONUT RED CURRY BROTH, LEMONGRASS, FRENCH BAGUETTE

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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., Ste. 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 PORK BELLY PUTTANESCA: CRISPY PORK BELLY, PUTTANESCA SAUCE, FOCACCIA 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.

HEAR TH AND HILL Family-friendly gathering spot with an eclectic menu of diverse flavors Open daily 11:30 a.m.–dinner, Sunday brunch 10 a.m. | 1153 Center Dr.

KIMBALL JCT./CANYONS VILLAGE

435.200.8840 | www.hearth-hill.com | @hearth_and_hill From its late-2018 opening, this Kimball Junction gem was an immediate favorite. The establishment boasts a sleek, chic décor that is as beautiful and contemporary as its cuisine. They’ve cultivated a family-friendly sense of community in this gathering place that is hard to rival. While the menu pushes the boundaries of contemporary American cuisine, the range of flavors is in no way unintentional. Rather, every dish is composed of thoughtfully selected ingredients that either lend a twist to a classic or expose your palate to something new. The diversity of their menu carries over into Sunday brunch, where diners can start their day with everything from ramen to eggs Benedict. On all their menus, there is no shortage of vegan and gluten-free options. Hearth and Hill donates one dollar from every children’s meal to local nonprofit EATS Park City.

MENU SAMPLING REFUEL SALAD: APPLE, AVOCADO, ALMOND, BEET, BROWN RICE, CRANBERRY, SWEET POTATO, KALE, SPINACH, POMEGRANATE VINAIGRETTE CARNE ASADA: RICE, ESQUITES, PINTO BEAN, GUACAMOLE, QUESO FRESCO, TORTILLA PICKLE BACK MELT: BOURBON-GLAZED BACON, PICKLE, PEPPERJACK, MAPLE WHISKEY ONION MARMALADE, RYE HAMACHI CRUDO: AVOCADO CRÈME FRAÎCHE, FINGER LIME, SCALLION, RICE CAKE, WHITE SOY RAMEN: SHREDDED PORK, SCALLION, SOFT EGG, ENOKI MUSHROOM, NORI, KIMCHEE SUNDAE NACHOS: CHOCOLATE WAFFLE, PIZZELLE COOKIES, BANANA, COCONUT ALMOND ICE CREAM, HOT FUDGE, CARAMEL, BERRIES

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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.

435.647.5566 | waldorfastoriaparkcity.com

MENU SAMPLING WALDORF EGGS BENEDICT: HOUSE-MADE MUFFIN, TOMATO JAM, HOLLANDAISE, HOME FRIES FOREST WILD AND EXOTIC MUSHROOM CAPPUCCINO “SOUP”: TRUFFLE ESSENCE, CRÈME MARINATED GRILLED CARROTS: WILD BOAR SALAMI, WHIPPED RICOTTA, CARAMELIZED ORANGE VINAIGRETTE WAGYU BAVETTE: CARROT, TURNIP, POTATO-BACON PAVÉ, SAUCE BORDELAISE SKUNA BAY FILET OF SALMON: LEMON, PEAS THREE WAYS: “PUREE, NAGE, CAPPELLI” RICOTTA TRUFFLE RAVIOLO: SAGE, BROWN BUTTER, BLACK GARLIC MARMALADE

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KIMBALL JCT./CANYONS VILLAGE

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

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

KIMBALL JCT./CANYONS VILLAGE

435.575.0295 | redrockbrewing.com If you are looking for the best spot to enjoy a family-friendly dining experience, then head to Red Rock Junction at Kimball Junction. With its award-winning brews, a full liquor and wine selection and a menu that boasts much more than your typical pub fare, you’re sure to find something for all ages. The handmade wood-fired pizzas are cooked to perfection in an oven imported from Italy, and the specials board is filled with unique offerings that change daily. The brewery has earned a national reputation as one of the most creative breweries in the country. For the 21-and-over crowd, the Tap Haus bar focuses on crafting complex and innovative beers and serving up interesting menus in a relaxed, adult-only area. Swing in for bar trivia on Wednesdays and public beer classes on Fridays.

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

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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 CASHEW CAESAR BROCCOLI: PURPLE KALE FLOWER, CASHEW-CAESAR DRESSING, SAVORY GRANOLA ROASTED BRUSSELS SPROUTS: CARROT CHERMOULA, MAPLE, LEMON, ALMOND, URFA BIBER, PARSLEY HIGH TIDE: MISO STEELHEAD, SPAGHETTI SQUASH, MANGO SLAW, ALMOND SALBITXADA, CUCUMBER SLAW, LOCAL MICROGREENS, LEMON WEDGE 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 FALAFEL TACOS: FALAFEL, HUMMUS, ISRAELI SALAD, SPICED TAHINI, MICRO CILANTRO, WARM NAAN FLATBREADS

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KIMBALL JCT./CANYONS VILLAGE

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

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

HEBER VALLEY & SURROUNDING AREA

435.654.1400 | theblueboarinn.com Nestled in the foothills of Midway, The Blue Boar Inn 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.

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

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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

435.657.5494 | midwaycorner.com | @the_corner_restaurant_

MENU SAMPLING WINTER GREEN SALAD: GRAPES, BLUE CHEESE, WALNUTS, BLACKBERRY DRESSING HOUSE-MADE MEATBALLS: HEIRLOOM TOMATO SAUCE AND PARMESAN BUFFALO CAULIFLOWER: BATTERED AND SERVED WITH RANCH DRESSING AND ARUGULA STROGANOFF: HOUSE-MADE PASTA WITH SHORT RIBS, MUSHROOMS AND PARMESAN BURGERMEISTER HOT HAM & SWISS: SERVED ON SWISS BREAD WITH PICKLES AND MUSTARD LINDA’S BUTTERSCOTCH PUDDING: OREO AND SALTED CARAMEL

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HEBER VALLEY & SURROUNDING AREA

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 winter green salad, black bean chili, pork two ways, a pastrami 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!

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

HEBER VALLEY & SURROUNDING AREA

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

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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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 435.671.3970 | lolasstreetkitchen.com

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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HEBER VALLEY & SURROUNDING AREA

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.

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

HEBER VALLEY & SURROUNDING AREA

435.654.0251 | spincafe.net Spin Cafe is a fun and casual American restaurant in the beautiful Heber Valley, just 15 minutes from Park City. The vibe at Spin is fun, hip and friendly.

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

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

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S TATE ROAD TAVERN & RES TAUR ANT Bar and restaurant at High Star Ranch serving up family-friendly comfort foods Open at at 5 p.m. Tues.–Sat.; 11 a.m. on Sat.; Sunday brunch at 10 a.m. | 268 Spring Dr.

435.783.3530 | stateroadtavern.com

MENU SAMPLING BABY KALE SALAD: TOASTED PINE NUTS, FARRO, FRESH GRAPEFRUIT AND APPLE SLICES, GRAPES, WITH A DIJON VINAIGRETTE AVOCADO BRUSCHETTA: CROSTINI TOPPED WITH FIRE-ROASTED TOMATOES, DICED ONION AND AVOCADO WITH A WHITE BALSAMIC VINAIGRETTE DRIZZLE SALMON BLT: GRILLED OCEAN-TO-TABLE FRESH SALMON WITH APPLEWOOD-SMOKED BACON, TOMATOES AND LETTUCE ON A CIABATTA ROLL SIRLOIN STEAK: TOPPED WITH HOUSE-MADE CHIMICHURRI, SERVED WITH MASHED POTATOES AND SEASONAL VEGETABLES HALF ROASTED CHICKEN: HERB ROASTED, SERVED WITH MASHED POTATOES AND SEASONAL VEGETABLES

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HEBER VALLEY & SURROUNDING AREA

Dining at State Road Restaurant and State Road Tavern always serves up a unique, mountain-inspired culinary experience. Sometimes, the surroundings can be just as important as the food, and the location at DeJoria Center on High Star Ranch, nestled at the base of the Uinta mountains, delivers on location in spades. Offering a shared menu between the family-friendly restaurant and the 21-and-over tavern, diners dig into unique signature dishes served up alongside contemporary comfort food like the legendary MG Dip — their take on the French dip piled high with house-roasted beef, a daily catch selection, grilled-to-perfection killer cuts of meat or one of many lighter fare options, from salads to sandwiches. Massive floor-to-ceiling windows allow diners to cozy up by the fireplace while looking out at Deer Valley ski runs in the distance year-round. Make a reservation, and definitely bring your camera.

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 FRAÎCHE, CITRUS GELÉE, ONION FLOWER FRISÉE SALAD: PRESERVED BERRIES, POMEGRANATE, PINE NUT CRUMB, SHAVED BEET, MASCARPONE DRESSING LAMB LOIN: SUNCHOKE, PISTACHIO, MINT, OLIVE COULIS, SUNCHOKE PUREE STRIPED BASS: CAULIFLOWER, GRUYÈRE, CAULIFLOWER PUREE, CHICHARRON, FISH DEMI-GLACE VEGETABLE ANGEL HAIR: SWEET POTATO, MUSHROOM, PRESERVED TOMATO, PINE NUT, POTATO CRUMBLE, PARMESAN BROTH CHOCOLATE DECADENCE: MILK CHOCOLATE PANNA COTTA, MINT MOUSSE, MERINGUE KISSES

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Great Japanese Sushi Rolls 18 Plus Years of Sushi Experience

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

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

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

Open daily at 8 a.m. | 825 Main St. | Park City 435.658.5451 | thebridgecafeandgrill.com

Perfect pairing Award-winning restaurants and world-class skiing Find it here > www.ParkCityRestaurants.com Your complete guide to Park City area dining.

Photos: Eric Schramm, Heidi Larsen, Ghidottis, Chimayo, Zoom