Dishing Park City | Issue 15

S U M M E R / FA L L

PARK CITY

ISSUE NO. 15

ort Deer Valley Res d oo bl e es th e ad m e cl si m ea Dr orange Shakes for a special event.

HEBER VALLEY DINING HIGHLIGHTS FROM DISHES + RECIPES AROUND TOWN

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

The Official Wine of Après

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

WINERY

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BOTTLE SHOP

OTCWINES.COM

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LOUNGE

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FOR THE LOVE OF

FRANCE

(435) 572-4398 201 Heber Avenue, Park City, Utah 84060

French-European inspired cuisine meets the freshest seasonal ingredients from local purveyors. It’s every bit as delicious as it sounds. Come savor the flavors of France, with the charm of Main Street. Serving dinner nightly.

CourchevelBistro.com OpenTable®

OWN ALL OF

PARK

CITY

New Property Releases Custom Homesites from $750K - $4M

As the only four-club/one-membership private home community in Park City, Talisker Club gives you exclusive access to an unmatched collection of mountain, country club, Main Street and backcountry destinations. Up here, your family legacy is more than a home. It’s a land of wonder-filled memories.

The Talisker Clubs: EMPIRE PASS | MAIN STREET | OUTPOST | TUHAYE

Welcome Center Open Daily | Call 435.333.3617 for your private tour, or visit TaliskerClub.com

©2022 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of Columbia Insurance Company, a Berkshire Hathaway affiliate. Equal Housing Opportunity.

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. ©2022 The names and logos are licensed and registered trademarks of Storied Deer Valley, LLC

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NO.1 5 S U M M E R / F A L L

Q: WHAT IS YOUR FAVORITE DATE-NIGHT SPOT IN PARK CITY, AND WHAT MAKES IT SPECIAL? PUBLISHER AND EDITOR-AT–LARGE editor@dishingmagazine.com Allison Arthur

I always recommend Yuki Yama and Courchevel Bistro.

Both have the added advantage of being on Main Street, so you can easily wind your way to a post-meal drink at The Spur or Old Town Cellars.

MARKET DIRECTOR kendall@dishingpc.com Kendall Kelley

CHEESE MADE WITH ALTITUDE Bring Utah Terroir To Your Table 2021 TASTE UTAH AWARD

Just a bike ride away from our house is Twisted Fern, where we love to spend a summer evening on their patio or at the bar. Rarely do we go and not order the Chicken Fried Portobello or have the best time chatting with the amazing staff.

ART DIRECTOR Kristen Hartnett CONTRIBUTORS Carla Boecklin Dan Campbell Amber Day Deb DeKoff Travis Engvall Blake Peterson Jené Shaw

A trip to Yuta at Blue Sky always feels special and date-worthy. The setting is magical, the cocktails are so creative, and the food is next level.

Sam Simma Jen Thorn Jessica Turner Brian Upesleja

A lobster roll at Freshie’s makes any night a great date.

Colleen Vaughan

ON THE COVER: PARKCIT YCREAMERY.COM We are now shipping our delicate cheeses to your home.

Blood orange Dreamsicle Shakes at Deer Valley Resort photo by Carla Boecklin

LU X U RY W IT H W IL D A BA N D ON

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

What We Crave

IT IS EASY to start a list regarding all there is to love about summer, beginning with my favorite weekly softball games at City Park and ending with evening concerts at Deer Valley — and a lot of deck dining in between. But really, what isn’t there to love about the endless opportunities to be in the sunshine enjoying a glass of Townie Rosé.

This summer I am particularly eager for riding my bike with friends to Main Street to grab breakfast at Harvest or The Bridge Café & Grill, since biking to breakfast is the perfect way to start the day. If I can’t make it out till the evening, then I’ll finish with drinks at the new Alpine Pie Bar, followed by trivia at The Cabin or Flanagan’s on Main, depending on the night of the week.

I am a big fan of the constant possibilities to catch live music all over town. Whether in Kimball Junction enjoying a drink at Sterling Steak and Lounge, hanging out on the rooftop of Boneyard Saloon & Wine

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Dive, sitting in Prospector Plaza at Este Pizza or being in Old Town with the option of live music any night of the week at The Spur Bar & Grill, you’ll never find a night void of the opportunity to dine alongside some tunes.

Summer brings many opportunities to dine alfresco.

It is no secret that Deer Valley Grocery Café is a primo spot to grab breakfast or lunch on the deck, but don’t miss out on their new Sunset Sessions that will be held Friday and Saturday evenings this July and August! You also can’t beat the views or the cocktails at St. Regis Deer Valley, The Pool House Bar & Grille at Pendry Park City or The Lodge at Blue Sky and High West Distillery in Wanship.

Any of these spots are my go-to if I want to wow out-oftown guests.

Wherever the day takes me, I’ll be out and about this summer soaking up all the rays of sunshine and all the fun of uninhibited good times.

–Kendall, market director

The New Luxury Polished comfort. Modern edge.

A new tradition of luxury hospitality.

APRÈS PENDRY Elevating the art of après in a cozy, yet contemporary slopeside setting where a European-inspired take on mountainside socializing comes alive.

KITA Japanese for “north”, KITA is an all-day Japanese grill style restaurant set in a stunning, modern space.

Fresh sushi, Japanese steakhouse favorites, ramen bowls and a thoughtfully curated menu of beer, sake, wine and cocktails are featured.

THE POOL HOUSE The peak of Pendry. Whether you’re poolside in the summer or fireside in the winter, The Pool House is a year-round perch, and the only rooftop lounge in Canyons Village.

DISCO PIZZA Where every night is pizza night. And most days, too. This is a casual go-to for cold beer, house made pizza, bright salads and crave-worthy comfort food in a family-friendly setting.

pendry.com | 435 800 1990 2417 High Mountain Road, Park City

Spice of life. Inspired by both traditional Mexican cooking and a coastal, California spin on it, Dos Olas serves fun, delicious food and drinks made to accompany the best of your days and nights in the mountains.

With a bright menu of favorites for family-style sharing and cantina-inspired snacking served alongside tequilas, cocktails and beer.

NOW OPEN IN CANYONS VILLAGE AT THE PLAZA www.dosolaspc.com | @dosolaspc

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F E AT U R E S

TOC

56 FAMILIAR FACES

Frequent customers will recognize plenty of longtime servers at favorite spots around Park City.

64 THE BURGEONING DINING SCENE IN HEBER VALLEY and six restaurants you don’t want to miss!

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TOC D E PA R T M E N T S 17 ASK FOR IT

37 FIVE WAYS: MARGARITAS

25 A LESSON IN: BARBECUE

43 IN THE KITCHEN WITH:

Three Park City barbecue specialists share their tricks on how to create delicious, slow-cooked meats.

31 KITCHEN VIEWS

Art meets function in this stunning Old Ranch Road home.

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The Lakehouse’s Tamara Stanger

48 FROM A TO Z

Sink your teeth into some interesting spices and flavors, and learn about dishes from around the globe.

71 PARK CITY CLASSIC: No Name Saloon & Grill

78 OUTSIDE THE KITCHEN Perfect pool party

86 WILL TRAVEL FOR FOOD Florida Keys

97 RESTAURANT LISTINGS

F O R A L L T H I N G S D I N I N G I N PA R K C I T Y ParkCityRestaurants.com YOUR COMPLETE GUIDE TO PARK CITY AREA DINING, SPECIALS , RESTAURANT HOURS AND MORE

364 Main Street Main entrance corner of Swede Alley & 4th Street

@alpinedistilling @alpinepiebar

Ask For It!

A meal at Red Rock is always a satisfying experience, but our family always saves room for dessert. I would love to try to make their skillet brownie at home.

Readers’ favorite recipes from Park City restaurants

— DEB SMITH, CHICAGO, IL

Red Rock Brewery’s Oatmeal Stout Brownie

PHOTOS BY ALLISON ARTHUR

1 cup Red Rock oatmeal stout beer 20 ounces bittersweet chocolate chips 1 pound butter 2 1/2 cups sugar 2 teaspoons vanilla extract 1 teaspoon kosher salt 6 eggs 2 cups all-purpose flour Ice cream, mint and chocolate sauce for garnish > Heat oven to 250 F. Prepare a 9-inch-by-5-inch cake pan with nonstick cooking spray. Bring stout beer to a boil in a pot over medium-high heat and reduce by half. Set aside to cool. Melt chocolate chips and butter in a double boiler until fully melted and smooth. Pour melted chocolate-butter mixture into a large mixing bowl and cool slightly. Add sugar, vanilla, salt and stout to chocolate-butter mixture and combine well. Add eggs one at a time, mixing until just combined. Fold flour in and pour into baking pan. Bake for 1 hour or until a toothpick comes out clean.

Serve warm topped with vanilla ice cream.

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Ask For It!

We regularly visit friends in Park City and recently had a great dinner at Boneyard. I ventured away from my usual order of the hot bird sandwich to try the barbacoa tacos, and boy was I glad I did! Each bite of those tacos was so rich and flavorful! How do they do it?

— KENDRA MARTIN, PROVO, UT

Boneyard Saloon’s Barbacoa Tacos For the marinade: 1 tablespoon paprika 1 tablespoon chile powder 1 tablespoon Cajun spice 1 tablespoon cayenne pepper 1/2 tablespoon cumin 1/2 tablespoon whole black peppercorns 1/2 tablespoon oregano 4 bay leaves 2 tablespoons apple cider vinegar

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4 cloves garlic 2 cinnamon sticks 8 cups water For the meat: 10 pounds boneless beef short rib > Mix together all dry spices and herbs in a bowl.

Then mix apple cider vinegar and 1 cup of water together. Add dry mixture

and liquid to a blender and blend together.

Cover short rib in blended mixture. Add whole cloves of garlic, cinnamon sticks and remaining water to pan and leave in a metal or glass container to sit overnight or for about 10 hours. Keep the marinated short rib in the same container and cover with

foil to braise in the oven at 375 F for 3 hours.

Once finished, transfer to a platter and shred the meat.

Boneyard serves the barbacoa in Hatch green chile tortillas garnished with red onions, salsa verde, cilantro and lime wedges.

Being from the South, I appreciate a good biscuit.

Tupelo’s rival ones I’ve had in my hometown of Atlanta.

— ERIN HANSON ATLANTA, GA

Tupelo Park City’s Buttermilk Biscuits 4 cups flour 2 tablespoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon plus 1 teaspoon sugar 2/3 cup cold unsalted butter, cut into 1/2-inch cubes 1 1/2 cups buttermilk 1/4 cup melted butter for brushing biscuits (optional)

> Heat oven to 450 F. Sift the flour with the baking powder, baking soda, salt and sugar in a large bowl. Cut in the chilled butter until the texture is that of coarse crumbs. Stir in the buttermilk to form a soft dough.

Transfer the dough onto a floured surface. Knead briefly and roll or pat to about 1 1/4 inches thick. Cut into 3-inch rounds and arrange on a baking sheet that has been lightly greased or lined with parchment paper. Bake for about 25 minutes or until golden. Remove from oven and brush with melted butter. Makes about 9 skyscraper biscuits.

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Ask For It!

I swapped to a vegetarian diet for health reasons a few years ago, and I love the options at Guest Haus. I would like the tahini dressing recipe to try at home.

— AMY LYONS, JACKSON, WY

Guest Haus Juicery & Cafe’s Toasted Sesame Seed Tahini Dressing 1/2 cup tahini 1/4 cup sesame oil 1/4 cup olive oil 1 whole lemon, juiced 1 tablespoon agave nectar 1 clove garlic, grated Water as needed

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2 tablespoons toasted sesame seeds Salt and pepper to taste > Combine the tahini, sesame oil, olive oil, lemon juice, agave nectar and garlic.

Using an immersion blender, blend until combined, adding water as needed to thin the dressing. Finish by whisking the sesame seeds into the dressing and seasoning with salt and pepper to taste.

My family is obsessed with the falafels at Vessel Kitchen. They are perfectly crunchy on the outside along with being delicious.

We have tried to make falafels at home with no success. What is Vessel Kitchen’s secret?

— DANIELLE SUMMERS, PARK CITY

Vessel Kitchen’s Green Falafel For the ground garbanzo: 2 pounds dry garbanzo beans 2 quarts cold water

> In a large bowl, soak the garbanzo beans in the water for 24 hours, refrigerated. After 24 hours, take the garbanzo and add to the food processor, a 1/4 of the total volume of the food processor at a time. Pulse a few times, until it reaches the texture of cooked polenta. If you have a meat grinder, run it one time on the smallest dial.

For the green sauce: 2 bunches cilantro 6 cloves fresh garlic, peeled 2 cups yellow onion, diced large

> Add the cilantro, onion and garlic to the blender, and puree until smooth. Reserve for next step.

Make sure to mix the final recipe just before frying it.

For the spice mix: 1 teaspoon cumin 2 teaspoons coriander 1 teaspoon paprika 2 teaspoons salt 1/2 teaspoon pepper 1 tablespoon corn starch 1/2 teaspoon baking powder

> Mix all of the spices together and reserve.

For the falafels: Preheat a fryer with oil, to 275 F. In a mixing bowl, mix the ground garbanzo and the green sauce. Add the spice mix, and mix well. With an ice cream scoop, scoop balls about half the size of a golf ball and about 1 ounce in weight. Drop the balls right into the oil, and fry for 3-4

minutes, until golden brown on the outside.

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Editor’s Request: The opening of Pendry Park City this past winter got us excited for more après options. We love the comfortable, open feeling of the lobby bar, Après Pendry, so wanted to find out what they are serving.

Pendry’s Cahuani 3 slices serrano pepper 1/2 ounce agave 1 1/2 ounces Espadín mezcal 1 ounce grapefruit juice 1 ounce lime juice Black lava salt and dehydrated lime wheel, for garnish > Muddle the serrano peppers with the agave, then add the rest of the ingredients to a shaker with ice. Shake well, then strain over ice.

Garnish a rocks glass with black lava salt and top with dehydrated lime wheel.

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R O C K Y M O U N TA I N K N I F E A R T As beautiful as it is useful.

VISIT US ON MAIN STREET! | WE SHARPEN KNIVES. 625 Main Street, Park City | 435-214-7460 | NewWestKnifeWorks.com

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Considering the number of realtors in Park City, we feel so lucky to have worked with Julie Hopkins.... Julie is truly a self-motivated, high-energy, get-it-done person. I would partner with her again and highly recommend her to others.

— JOHN AND DEBBIE

ASSOCIATE BROKER ®

435-901-0616 julie@jhparkcity.com

Top KW Individual Realtor in Utah for the last 9 YEARS!

”

A Lesson In Barbecue

WILD EMBER

Three Park City barbecue specialists share their tricks on how to create delicious, slow-cooked meats.

by Jené Shaw Photos by Travis Engvall and provided by Wild Ember

It can take a lot of patience to become good at cooking barbecue. Not only can you spend upwards of 12 hours to smoke some meats, but it also takes a lot of practice to nail the right temperature, wood choice and seasoning.

“My days start at five in the morning,” says Richie Lush, owner of Lush’s BBQ, who smokes his brisket and pulled pork for a minimum of 16 hours. “I don’t stop the whole day, bouncing around to make sure everything is prepped and all my sauces and spices are made.”

Growing up in south-central Tennessee, Lush has been around barbecue his entire life. Although he had worked in the restaurant industry as a teenager, he spent most of his career in cable optics construction before he found his way back to the grill. While working for the grill company Traeger, he started to play around with food and won a cook-off for his brisket chili, then started catering for a few people. “It really took off from there,” he says. His business started as a food truck before he opened storefronts in Kamas and Park City. Lush’s serves the classics — pulled pork, brisket, ribs — alongside some surprises like a BBQ portobello Reuben and his signature gnocchi potato salad.

“It makes me above and beyond happy when I see people walking away from my restaurant, and [they] say that it was absolutely the best barbecue that they’ve had anywhere,” he says. “That’s what’s driving me to make Lush’s. It makes my heart feel good.”

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RICHIE LUSH

BBQ BASICS

You could taste barbecue all over the country and encounter a different style everywhere you go. Within North and South Carolina, the sauces alone differ from east to west.

Texas has at least four distinct cooking and seasoning styles. Park City chefs have taken various influences to make choices in meat cuts, woods, rubs, sauces and more.

Steve Stanley of Goochy Goo BBQ says his style essentially stemmed from years of tasting. “There are certain things I liked about one barbecue place and some things from another, and I tried to mesh them together to come up with my own style,” he says.

Although Lush’s BBQ leans toward the style of Tennessee, Lush says he also blends ideas together. “If you go to Memphis, you’ll get a thick, tomatoey-based sauce,” he says.

“If you go to the Carolinas, you’ll get a mustard-based sauce a lot of places. I took them all and came up with mine, which is somewhere in the middle.”

Growing up in Atlanta, Matthew Harris of Wild Ember was centrally located among the Carolinas, Georgia and Tennessee and was exposed to various flavors as well. For coming up with his sauces in particular, “I wanted to take a little representation from each region,” he says. His focus at Wild Ember is to source sustainable and local ingredients, use fine-dining techniques to cook them and add some unique touches from his Southern roots.

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Don’t rely on sauce to cover up your cooking mistakes.

LET THE MEAT SPEAK FOR ITSELF

“People ask, ‘What sauce is best for the ribs?’ and I tell them to try it without sauce first,” Stanley says. “I’d say 90% of the people don’t put sauce on it. Because of the process and the seasonings we put on, it has enough flavor that you don’t need to put any sauce on. If I’m doing my job, you shouldn’t need sauce.”

“It’s very easy to mask those kinds of errors, so nail that first, then layer in some flavor,” Harris says. “We find that that’s a better process.”

LEAVE IT ALONE!

“Keep the lid closed, and let it do what it’s supposed to,” Lush says. “Every time you open it up, you lose heat, then the temperature has to rise again and it can overcook it. The less you open the pit, the better.”

PERFECT PAIRINGS

Choosing sides is a very personal decision, but these Park City chefs have their favorite combos.

“Our rib plate with funeral potatoes and baked beans — my grandma’s recipe.”

— Stanley “I like my barbecue to taste like barbecue — like the natural flavor of the meat. Then I like to layer a bit of spicy or hot sauce on it. Then I might add some creaminess with mac and cheese or savory with baked beans and my favorite collard greens.

With a good old-fashioned or a cold beer.”

— Harris “I’m partial to pulled pork and ribs, and I like my beans and slaw put together.”

— Lush Lush recommends buying and using a digital thermometer.

HOME BBQ TIPS » START SIMPLE WITH SEASONING. “We’ll smoke it, roast it, slow cook it to the point where we get the consistency, tenderness and texture that we want with salt,” Harris says. “Then the process is to layer a few more flavors on there.” » DON’T OVER-SUGAR YOUR SPICES. “It’ll burn even if you’re cooking at a low temperature,” Lush says. “The sugar will scorch, and you’ll get a bitter taste.” » MAKE IT YOUR OWN. Start with a plain salt and pepper rub, Stanley says, then cook it and try it.

Add things to it to give it your individual uniqueness, whether that’s a barbecue-based sauce or just a simple dry rub with garlic, black pepper and paprika. » FIND YOUR IDEAL TEMPERATURE. “Just because mine cooks at 205 [Fahrenheit] doesn’t mean yours is going to do well at 205,” Lush says. Although it can get expensive to waste $70 on a brisket, it’s important to test different heats. » PRACTICE MAKES PERFECT. “It can take us several tries to nail a recipe,” Harris says. “It’s a lot more than rubbing a bunch of pork butts in the smoker and hoping you get it right. You need to do the research and take the steps to make a product come out well. You want to be able to nail it 10 out of 10 times.”

GOOCHY GOO BBQ

» BEWARE THE STALL PERIOD. “While cooking brisket, every person will have a stall period when you think it’s not getting tender,” Lush says. “Well guess what — in that stall period it’s not wanting to get tender, but it will.”

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LUSH’S GNOCCHI POTATO SALAD • • • • • • • •

1 cup mayo 2 cups buttermilk 1/4 cup sugar 1/8 cup black pepper 1/8 cup salt 1/2 cup Veg-All seasoning 1/4 cup yellow mustard 1 pound cooked gnocchi

Mix all the ingredients for the dressing in a bowl and whisk to combine.

Add enough dressing to the warm gnocchi to generously coat.

Serve warm or chilled.

Lush came up with this creative potato salad recipe because “I don’t like peeling potatoes,” he says.

WILD EMBER’S GEORGIA HOT MUSTARD AND VINEGAR SAUCE • • • • • • • • •

1 cup yellow mustard 1 cup Dijon mustard 1 cup apple cider vinegar 1 teaspoon chile flakes 1 tablespoon tomato paste 1 cup brown sugar 1 cup water 1 tablespoon salt 1 tablespoon cracked black pepper

Mix in saucepan over low heat and stir until incorporated.

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WHERE TO FIND BBQ » Lush’s Barbecue has a location in Kamas and in Park City’s Silver Creek neighborhood. » Wild Ember is a pop-up by chef Matt Harris. » Goochy Goo BBQ is on Main Street in Midway.

Forest Feasts A Unique Culinary Experience Private Dining in the Aspens

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LowSparkEnterprises@gmail.com 646.284.5025

Spark Up the Party

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

Kitchen Views

WHEN

Art meets function in this stunning Old Ranch Road home.

by Colleen Vaughan photos by Blake Peterson

entering Stephanie Hunt’s expansive, Scandinavianinspired living space, it’s easy to understand why she believes “life happens in the kitchen.”

The interior designer and owner of design firm Flairhunter has built her dream home with that motto in mind.

A cozy breakfast nook, a bar area decked in shades of blue and a

stunning mixed-materials kitchen surround the home’s main living room, creating the perfect gathering place for entertaining and hosting friends and family.

Hunt’s approach to entertaining is simple and often spontaneous. She feels that the best events are with a small group of friends and planned on short notice. Easy, delicious appetizers and drinks are served,

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and everyone is free to bring over their families.

After two years of constructing and designing their home from the ground up in Park City’s Old Ranch Road corridor, Hunt and her husband, Brandon, moved in full-time in November. Previously, the couple split time between a home in The Colony at White Pine Canyon and properties in Southern California.

The starting place for Hunt’s kitchen design was a green ceramic tile backsplash, which she discovered at local showroom Bella Tile & Stone before the family broke ground on the house. From there, she brought together her love of unique art, unexpected vintage pieces (think an airplane propeller above the range hood) and beautiful, functioning materials like a Waterworks faucet to build a kitchen that truly felt like the anchor to the home. A notable pantry to the left of the kitchen houses a crushed ice machine, an extra dishwasher, additional storage and more of Hunt’s art findings on display.

For Hunt, as important as function was when designing the kitchen, having an artistic space was equally crucial. “This meant having a plaster hood that I could hang a painting from and having floating shelves to display more than dishes. It’s about art and funky things and displaying what I love,” she says.

Standout pieces include a Brian Blackham glass-of-water painting from the Julie Nester Gallery in Park City, egg display cups with chicken feet from San Miguel de Allende, Mexico, and a turquoise clay pot from a store in Ohio. “It just makes me happy that I can look at all the objects on the

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HUNT ENJOYS supporting local caterers and restaurants when entertaining or ordering meals in, including chef Dalton Campbell, owner of Park City Elite Private Chefs; private chef and ski coach Dar Hendrickson; Hearth and Hill; and Versante Hearth + Bar.

HUNT FOUND a pair of vintage pendant lights, complete with old factory lighting, at an antique store in Los Angeles.

She had the lights rewired and a third custom-made to match. They hang in her kitchen.

LARGE SLIDING DOORS create

an indoor/outdoor dining experience, and there is a separate covered dining table outside as well.

shelves that represent fun memories and travels,” she says.

When approaching the bar area, you see an oasis of blues: chevron-patterned tiles and a metal backsplash, as well as skull-adorned barstools found during her travels to Mexico. Hunt has an impressive wine collection housed in a temperaturecontrolled, glass-encased “wine wall” that displays her love for interesting labels and graphics.

As an experienced interior designer in the business, Hunt has learned a thing or two about making a kitchen space truly feel like your own. “True design is about fiercely being yourself. ... Stop worrying so much about what’s in style or what your house should look like. Your space should feel lived in! Whether it’s the wall color, a unique backsplash or a kooky painting, if you love something and it brings you joy, it will make your home feel like you,” she says.

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STEPHANIE HUNT’S

RECIPES PARK CITY SUMMER SPRITZER STRAWBERRIES MINT LEAVES 1.5 OUNCE VODKA 1/2 OUNCE LEMON JUICE 3 OUNCES CLUB SODA 1/2 OUNCE SIMPLE SYRUP 1 OUNCE PROSECCO Muddle two strawberries and one mint leaf in the bottom of glass.

Add ice, vodka, fresh-squeezed lemon juice, club soda and simple syrup. Top with Prosecco float and garnish with mint leaf and strawberry slices. Add more simple syrup to taste.

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BLISTERED CHERRY TOMATO AND BURRATA CROSTINI APPETIZER 1 PINT CHERRY TOMATOES 1 BALL BURRATA CHEESE, AT ROOM TEMPERATURE 1/4 CUP BASIL, SLICED INTO CHIFFONADE DRIZZLE OF BALSAMIC GLAZE SEA SALT, TO TASTE BAGUETTE FOR SERVING In a skillet over medium high heat, sauté the cherry tomatoes without any oil, rolling them around in the hot pan until they blister and soften.

Place them on top of the burrata cheese on platter. Drizzle with balsamic glaze, then sprinkle with sea salt. Top with basil.

Thinly slice baguette and brush with olive oil and toast both sides on a cookie sheet in a 350 F oven.

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T H E R O OT S O F O U R INGREDIENTS with a twist of creativity

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Park City’s Premier Bakery CATERING & EVENTS • CUSTOM CAKES CUPCAKES • POPS & COOKIES • PIES 801.870.2684 @HIGHALTITUDEPARKCITY

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Park City’s Newest Cocktail Experience Located inside the historic Star Hotel on Main St. Park City CRAFT COCKTAILS • WINE LOCAL CRAFT BEERS Order modern and internationally inspired cuisine from The Big Dipper

435.513.7200 227 MAIN ST., PARK CITY, UT starbarparkcity.com

5 Ways:

Margaritas photos and story

by Allison Arthur

TROP IC AL TOUC H : B LACK ROCK MARGARITA AT B LAC K ROC K MO U N TA I N RESORT’S ON TH E ROCKS BA R

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The twist: Flavorful hibiscus syrup complements tequila, Cointreau and lime juice, with a finishing touch of black rim salt.

Why we love it: The tart flower will boost your immune system with the added antioxidants, and the drink will have you dreaming of Hawaii while nestled in the mountains.

DDIISSHHIINNGGPPCC..CCOOM M

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BERRY D E L I C I O U S : RAS P B E R RY M ARG ARI TA AT T H E WA LD O R F ASTO R I A PARK C I T Y ’ S P OW D E R R E STAU RA NT The twist: Muddled raspberries enhance the look and flavor of this drink, which combines silver tequila, lime juice, simple syrup and orange liqueur.

Why we love it: The raspberries add a mild sweetness and brighten the flavor of a traditional margarita.

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SWEET AND SASSY: SW EET ’N SP ICY MARGA R I TA AT DRAFT S B U RGER BA R

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The twist: Silver tequila is muddled with fruit juices, agave syrup and just the right amount of jalapeño.

Why we love it: Drafts’ most popular margarita offers something a little different with pineapple and orange juices — kicked up a notch with the spicy peppers.

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SANGRITA: SANGRIA MARGA R I TA AT C RYSTAL PARK C ANTI N A The twist: Get the best of both worlds with part margarita and part sangria. A ginger simple syrup and ginger ale float are topped with red wine for a dramatic layered look.

Why we love it: A tarty fruit mix is balanced out with the mellowness of the red wine, and the blend is something everyone will enjoy.

40 40 DDI ISSHHI INNGGPPCC. .CCOOMM

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AN UP DATED C LASSIC : CHA MPI ON MARGARITA AT FRESH TRAC KS K I TCHEN IN DEER VALLEY ’S SNOW PAR K LODGE

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The twist: Aperol is blended with Cointreau, tequila, fresh-squeezed lime juice and fresh grapefruit juice to concoct a slightly bitter drink brimming with flavor.

Why we love it: This refreshing cocktail is not too sweet and has all the flavors you love in a Paloma.

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by Allison Arthur photos by Travis Engvall

FROM

In the Kitchen with The Lakehouse’s Tamara Stanger finding

berries

on

the

island

just outside The Lakehouse at Deer Creek to working with farmers to grow native beans, Tamara Stanger is passionate about getting back to her Utah roots. The 41-year-old chef grew up watching those around her set examples for her future, all the while getting back to more native ways.

One of her most influential mentors (her father’s employer when she was growing up) ate only off the land she lived on, and Stanger, then just an aspiring chef, learned many tricks from being around her. Until The Lakehouse opened last year, Stanger had been living and working in restaurants in Arizona, but she now enjoys taking advantage of everything Utah has to offer and serves her food in inventive ways.

Stanger impresses everyone around her with bursts of unexpected flavors and combinations: vinegar pies made with aging fruit, hummus blended with indigenous beans and simple dishes enhanced with inventive twists.

While she calls her style rustic, we find it incredibly sophisticated and love everything about what she is doing.

Here is more of what we learned one afternoon from the busy chef:

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HOW DID YOU FIRST DEVELOP AN INTEREST IN COOKING?

THE LAKEHOUSE’S ROASTED BONE MARROW POTATOES

Both my parents worked, so I had to entertain myself a lot. My mother owned a restaurant in Eureka, Utah, and made a lot of homestyle food like chicken-fried steak and homemade pies. Cooking was like a big science project for me. I started baking when I was 6 or 7, but nothing I was making was edible.

5 medium russet potatoes 2 pounds marrow bones 1/4 cup heavy cream 1 tablespoon balsamic vinegar 1/2 teaspoon rubbed dried sage 1 teaspoon kosher salt 1 teaspoon cracked pepper

SUCH AS?

Cookies made with dried gelatin powder. It was not a good idea.

DO YOU REMEMBER THE FIRST THING YOU MADE THAT WAS A HIT?

I made a lot of cakes, and I remember being very excited about a devil’s food cake that was perfect. I was about 8. There were rules to follow [in cooking], but you didn’t exactly have to follow them. I made a rhubarb ice cream, and my friend locked me out of the house so she could eat it all.

BETWEEN LIVING NEAR A RESERVATION AND SPENDING A LOT OF TIME WITH SOMEONE DEDICATED TO LIVING OFF THE LAND, YOU MUST HAVE ABSORBED A LOT OF TRICKS.

My mother always used wild ingredients.

She foraged for juniper berries and used them in pancakes. She turned crab apples into fermented wines to use on pork loin.

AND NOW YOU HAVE PARLAYED WHAT YOU LEARNED NOT ONLY INTO YOUR MENUS BUT ALSO INTO TEACHING CLASSES.

I am teaching a foraging class at the University of Utah. We are going to do a lot of the lessons in Provo Canyon. One way to tell if something is edible is to watch if the animals are eating it.

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ONCE YOU HAVE FORAGED FOR IT, HOW DO YOU GO ABOUT NOT LETTING ALL THE EDIBLE PARTS GO TO WASTE?

One of my favorite ingredients is roots. I will fry green onion tips and use them for garnish. I keep the skins on everything. They add flavor, and I don’t like wasting.

WHAT ARE SOME OTHER ITEMS YOU CAN FIND IN UTAH?

Mustard, acorns, wild parsley in the spring, tubers and wild onions.

YOU EVEN GET THINGS OFF THE ISLAND OUTSIDE THE LAKEHOUSE’S FRONT DOOR!

> In a medium-size saucepot, bring water to boil with a heavy pinch of salt. Wash russet potatoes and cube, leaving skin on. Add to saucepot and boil on medium-high until soft enough to mash. Strain and set aside.

Meanwhile, coat marrow bones in oil and lightly season with salt and pepper. Place uncovered on a sheet tray and roast in an oven heated to 450 F for 15 minutes. Remove and allow to cool to room temperature.

In a large bowl, add potatoes.

Use a spoon to scrape the center of the marrow into the potatoes.

Add the cream, balsamic vinegar and spices, and mash to desired creaminess.

Additional fun ingredients to try: shredded cheese, chile flake, crispy pancetta and fresh chopped herbs.

There are currant bushes there and flowers and herbs.

Don’t throw out the bones, they m e a wonderful boak ne broth!

DESPITE THE EARLY INTEREST IN COOKING, IT SOUNDS LIKE YOU DIDN’T NECESSARILY WANT TO DO THAT PROFESSIONALLY.

I tried to get out of it. Wanted to be a writer but [cooking] came really easily for me.

I liked the fast pace and the hard work. I started working in a restaurant in Phoenix [Pig & Pickle] — I begged them to let me work there. They threw me into making bread. It taught me how to put weird flavors together that somehow complement each other and opened my mind to “there really is no limit.”

My first executive chef job [Helio Basin Brewing Co.], I was interviewed for a sous [chef ] but got hired as head chef. They talked me into it, and I had to learn a lot on the fly. The menu was tacos, and I knew I had to make 1,000 tortillas a day. I figured out how to make them with spent grains from the brewery.

WHAT DO YOU HOPE TO PASS ALONG TO THE PEOPLE WHO WORK FOR YOU?

I had one really good mentor and think it is important not to waste anything. You can find ways to use the fat from the duck you butcher.

HOW WOULD YOU DESCRIBE YOUR COOKING STYLE?

I would say it is very rustic. I love cooking over a fire and keeping stuff in the purest form as possible so you can taste it. I also believe that veggies deserve as much love as the protein.

YOUR EXPERIENCE ON THE TELEVISION SHOW CHOPPED TAUGHT YOU …?

Food doesn’t get cooked in 20 minutes. I do slow food that often takes more than one day to complete. To pull flavors out takes time. My beans take six hours to cook.

YOUR DAY OFF MEAL WOULD BE AT?

Okra in Salt Lake City. They are really tuned in with local foods. But I don’t take days off.

DREAMS FOR THE FUTURE AT THE LAKEHOUSE?

I want to do private, really nerdy, foragedfor dinners with people who aren’t scared to come eat some strange foods. I also want to be a destination restaurant for Utah.

AS A CHEF, THERE IS ALWAYS SOMETHING THAT YOU MIGHT BE EMBARRASSED TO ADMIT YOU EAT …

I eat the same exact thing every day. A roast beef sandwich on wheat bread with Swiss cheese — giant handful of radish sprouts and deli roast beef with yellow mustard.

Sometimes it is my breakfast.

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From A to Z

Sink your teeth into some interesting spices and flavors, and learn about dishes from around the globe.

BY SAM SIMMA ILLUSTRATIONS BY AMBER DAY

Garnished with Parmesan cheese and accompanied by marinara sauce, the arancini at Boneyard Saloon are a delicious dive into the restaurant’s variety of offerings.

A

Al Pastor: typically pork, al pastor refers to meat that is seasoned and marinated in chiles, spices and pineapple before being cooked on a vertical rotisserie with a gas flame.

Arancini: fried Italian rice balls that have been stuffed with a savory filling and coated with breadcrumbs.

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

B

Baba Ghanoush: similar to hummus, this thick Eastern Mediterranean spread is traditionally made from eggplant, tahini, olive oil, lemon juice, garlic and salt.

Bibimbap: these Korean rice bowls have many variations but often include meat and assorted vegetables with pickled accoutrements and an egg.

Bouillabaisse: a spicy fish stew that is typically flavored with saffron, fennel and orange zest.

Bourguignon: this French stew is prepared from braising meat in red wine and beef stock, with vegetable accompaniments.

A favorite on the menu at Courchev el Bistro, the Trout Bouillabaisse is served with PEI mussels and a craw fish emulsion.

E

Empanada: these savory pastry turnovers are either baked or fried and are common in Spanish-American cuisine.

Escargot: this French delicacy is cooked snails, often served with a garlic and butter sauce.

C

Wasatch Brew Pub’s carne asada pizza is on the menu at both their Park City and Salt Lake City locations.

Carne Asada: flank steak that has been marinated, grilled and thinly sliced for tacos or burritos.

Carnitas: pork that has been seasoned with a blend of Mexican spices, then braised or simmered until tender enough to shred.

Chilaquiles: this traditional Mexican breakfast dish consists of fried corn tortilla pieces that are cooked in salsa and then topped with eggs, cheese or beans.

Croque Madame: a grilled ham and Gruyere cheese sandwich topped with a poached or fried egg.

Coq au Vin: for this French stew, chicken and vegetables are slowly braised in a rich, red wine sauce.

D

Dendeng: sweet and spicy dried beef in Indonesian cuisine.

Dolma: a family of stuffed dishes common in Greek, Eastern Mediterranean, Middle Eastern, Caucasian and North African cuisines — often grape leaves filled with rice, herbs and sometimes lamb.

F

Falafel: round or pattied fritters made from ground chickpeas or fava beans and herbs.

Fattoush: a Middle Eastern chopped salad with a light vinaigrette and crispy pita-chip croutons.

Find the recipe for Vessel Foie Gras: fatty duck or goose liver that is Kitchen’s typically served as a pâté with crackers or bread. house-made

G

The Escala Provisions Company’s chilaquiles scramble is the perfect way to start off your day.

Not to be missed, Crystal Park Cantina’s Chilean empanada is their variation of this dish.

falafel in our Ask For It section of this issue.

Galbi: marinated and grilled Korean beef or pork short ribs.

Gang Karee: a relatively mild, coconut-based yellow Thai curry.

Gravlax: in Nordic cuisines, gravlax is salmon that has been cured with salt, sugar and herbs.

Gyro: served on a pita, this Greek sandwich includes meat that has been cooked on a vertical rotisserie, tomato, onion and tzatziki sauce.

Gyoza: small, crescent-shaped Japanese dumplings stuffed with a ground meat or vegetable filling and pan-fried.

Get your Japan dumpling fix wiese the daily house-m th ade gyoza from Hana Ramen Bar.

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H

Hibachi: translating to “fire bowl,” this refers to the Japanese style of cooking over a hot, open grill.

I

Idli: a soft, savory steamed rice cake common in India.

Idiyappam: considered a South Indian and Sri Lankan specialty, these very thin noodles are made from rice flour pressed into a noodle form that are then steamed in little heaps.

L

Larb Salad: a Lao or Thai salad with minced chicken or pork, herbs, and lime juice, served with sticky rice.

Labneh: soft Middle Eastern cheese made from strained yogurt.

Enjoy The Bridge Café and Grill’s Kibbeh dish while also enjoying the views of the mountain when sitting on their patio on Main Street.

K

Katsu: in Japanese cuisine, these are breaded and fried cutlets, usually chicken or pork.

Khao Soi: coconut curry noodle soup originating in northern Thailand.

Kibbeh: small, football-shaped croquettes filled with lamb or beef, fragrant herbs, and bulgur wheat.

Kimchi: spicy, fermented cabbage that is similar to sauerkraut, but seasoned with staples of Korean cuisine.

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CARDAMOM: SPICY AND HERBAL, CARDAMOM IS COMMON IN INDIAN, MIDDLE EASTERN AND SCANDINAVIAN CUISINES. CORIANDER: AN AROMATIC PLANT IN THE PARSLEY FAMILY THAT ADDS A SLIGHTLY FLORAL FLAVOR TO DISHES. CUMIN: SEEDS THAT ARE DRIED AND USED IN WHOLE OR GROUND FORM TO ADD A WARM, SLIGHTLY NUTTY FLAVOR.

J

Jägerschnitzel: crispy, breaded pork or veal cutlets served with a mushroom gravy.

Jjampong: a spicy Korean-Chinese noodle soup that includes a variety of seafood.

SPICES & SEASONINGS ACHIOTE: A PASTE OR POWDER MADE FROM ANNATTO SEEDS THAT ADDS A MILDLY SWEET AND EARTHY AROMA TO LATIN AMERICAN RECIPES.

DUKKAH: AN EGYPTIAN AND MIDDLE EASTERN CONDIMENT THAT IS A MIX OF NUTS, SEEDS AND WARM SPICES. GOCHUJANG: A FERMENTED RED CHILE PASTE THAT ADDS SAVORY, SWEET AND SPICY COMPONENTS TO KOREAN RECIPES.

M

Massaman: this relatively mild curry is a fusion of Thai and Indian curries and utilizes red curry paste.

Mujadara: an Arabic dish combining cooked lentils, rice, caramelized onions and herbs.

Mochi: Japanese rice cakes made from steamed and mashed shortgrain rice that results in a soft, chewy confection.

Momos: steamed dumplings with savory fillings found in Nepalese and Tibetan cuisines.

KAFFIR LIME: A CITRUS FRUIT NATIVE TO ASIA, THE FRUIT AND ITS FRAGRANT LEAVES ARE WIDELY USED ACROSS THE CONTINENT. MARJORAM: SWEET PINE AND CITRUS FLAVORS ABOUND FROM THIS HERB ORIGINATING IN THE EASTERN MEDITERRANEAN REGION AND WESTERN ASIA. SAFFRON: THE HARVESTED STIGMAS FROM FLOWERS, THIS GOLDEN-COLORED SPICE ADDS A PUNGENT AROMA AND FLAVOR TO ARAB, EUROPEAN AND INDIAN CUISINES. TURMERIC: A BRIGHT YELLOW SPICE WITH AN INTENSE FRAGRANCE AND BITTER SPICINESS, IT IS COMMONLY A COMPONENT IN CURRY POWDER.

N

Chef Eric from Yu ki Yama recommends starti ng off with the classics nigiri and sashimi befof ore branch out. you

Naan: leavened, oven-baked flatbread traditionally found in Asian cuisines.

Nigiri: a type of sushi where thinly sliced raw fish is served atop a bite-size, rectangular mound of vinegared rice.

O

Ohitashi: blanched spinach or greens served soaked in a mixture of soy sauce and dashi.

Okroshka: a cold Russian soup of chopped vegetables, cooked meats and potatoes with a kvass base.

Osso Buco: an Italian preparation of Bangkok veal shanks which have been braised in Thai On Main’s wine, stock and vegetables.

P

panang curry includes a choice of beef, chicken, vegetable/ tofu, shrimp or duck.

Pad Gar Pow (spelling variation): a spicy Thai stir-fry with ground meat and holy basil served with a fried egg.

Panang: a type of red Thai curry with flavors that are altogether sweet, salty and nutty.

Papet Vaudois: creamy leeks and potatoes are served with smoked pork sausage in this popular dish from Switzerland.

Pierogi: dumplings with a sweet or savory filling — traditionally potatoes, cheese and sauerkraut — that are boiled and pan-fried.

Pozole: a Mexican soup or stew of pork, hominy and red chiles.

Q

R

Raclette: in Alpine countries, this is a shared après-ski dish of melted cheese spread on dipping items.

Rangoon: crispy, deep-fried wontons filled with a cream cheese and crab mixture.

S

Shakshuka: eggs poached in tomatoes, peppers, onions and garlic.

Shawarma: a Middle Eastern street food of thinly sliced meat that has been marinated and cooked on a vertical rotisserie. ta at The Sundubu Jjigae: a silky, spicy soft tofu stew in LoYu dge at Blue Sk Korean cuisine. y’s Grilled Tuna Tabbouleh Sunomono: vinegar-based, this Japanese is a light and fresh option for cucumber salad is a light and tangy side dish. tho

T

se who want to enjoy lunch but save room for dinner.

Tabbouleh: an Eastern Mediterranean salad of chopped vegetables, fresh parsley and bulgur wheat.

Tinga: shredded chicken made in a slightly spicy tomato, onion and chipotle sauce.

Tom Yum: hot and sour Thai soup usually cooked with shrimp.

Tostadas: Mexican dishes served on toasted or deep-fried corn tortillas — reminiscent of flat tacos.

Squatters Roadhouse & Grill’s huevos rancheros dish is served on tostadas and is spicy, savory and perfectly flavored.

Quiche: served hot or cold, this French dish consists of a pastry crust filled with a savory egg custard.

Quindim: this yellow custard is a popular Brazilian dessert made from egg yolks, sugar and coconut.

Luna’s Kitchen’s quiche is always gluten-free and can be purchased as a whole pie or by the slice.

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X

Xacuti: an Indian curry packed with layers of flavor from red chiles, poppy seeds, coconut, onion and spices.

Xni-pec: similar to pico de gallo, this Yucatán salsa is much spicier thanks to the addition of fresh habanero peppers.

Y

Enjoy an Omakase th experience wiof Chef Haleyure Sushi Vent ry where it is vewill likely you y find the delicheacr of Uni on ed chef-curat . dining journey

U

Udon: thick wheat flour noodles common in Japanese comfort foods.

Ugali: a dense African porridge similar to polenta and made from white maize meal or flour.

Unagi: Japanese term for freshwater eel.

Uni: the Japanese word for sea urchin.

V

Vindaloo: spicy and slightly tangy, this is a popular variety of Indian curry.

Vol-au-Vent: a round, hollowed-out puff pastry filled with a richly sauced savory meat or fish mixture.

W

Wakame: this nutritious, edible variety of seaweed is used extensively in Japanese and other Asian cuisines.

Warabimochi: a sweet Japanese confection, Find wakame in KITA’s Ahi Tuna similar to soft jelly cubes, that is dusted in toasted Poke bowl, which soybean flour. comes with sticky rice, avocado, edamame, sunomono salad, and ponzu sauce.

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

Yakisoba: a sweet and savory Japanese noodle stir-fry made with wheat noodles similar to ramen.

Yamarita: for this Nigerian dish, yams are coated in flour before boiling to help them stay moist.

Yum Woon Sen: a Thai glass noodle salad that combines bean thread noodles with fresh herbs, a protein, vegetables and a spicy sauce.

Z

Zeppole: Italian fried doughnuts dusted in powdered sugar and sometimes filled with custard, jelly or pastry cream.

Zuppa Toscana: the Italian name for Tuscan soup, which is classically prepared with kale, potatoes, onion, garlic and sausage.

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F CES

FAMILIAR THESE RECOGNIZABLE PEOPLE IN PARK CITY’S RESTAURANT INDUSTRY HAVE BECOME FAVORITES TO BOTH LOCALS AND VISITORS.

BY JENÉ DRENNAN

THE RESTAURANT INDUSTRY can be a transient, highturnover one. But given Park City’s incredible outdoor options and the shared passions among workers, owners and guests, many industry folks tend to stick around for a while. Notable people like the ones included here — and so many more around Park City — provide a comforting familiarity when you dine out. Next time you’re at one of these restaurants, say hello to these friendly faces.

PHOTOGRAPHS BY DAN CAMPBELL

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

ORDER THIS: H&H’s signature do-ityourself old-fashioned program is popular, with surprising combinations such as double rye maple walnut or rosemary chocolate.

Hearth and Hill only opened four years ago, but the restaurant and its staff quickly became close with the community. Daisy Clark first made a name for herself after earning second place at the Park City Summer Cocktail Contest in 2020. Her creative concoctions continue to keep the beverage menu interesting, including the always-popular lavender margarita, for which she uses handmade syrup from lavender she grows herself.

When Clark’s mom recently visited during a shift, she noticed the regulars’ affinity for her daughter. “The first four guests who walked in knew my name and asked how I was doing, and I could ask them if they wanted their usual,” says Clark. “That's such a cool relationship to have.”

Clark can tell that diners truly need to get out and escape a bit. “It’s been a really crazy time to be alive, and Hearth and Hill has given that guest a place to come and feel safe. I think it’s been a really happy place for people.”

PHOTO PROVIDED BY HEARTH AND HILL

DAISY CLARK // BAR MANAGER, HEARTH AND HILL

ORDER THIS:

PHOTO PROVIDED BY STEIN ERIKSEN LODGE

Stein’s wild game chili paired with a Rhône, or the goat cheese salad with a Sancerre or South African sauvignon blanc.

JIM DAHLGREN // SOMMELIER, STEIN ERIKSEN LODGE

Although Jim Dahlgren originally left Chicago to become a Park City ski bum in 1986, he went on to build a 30-year career as a sommelier at the Stein Eriksen Lodge. He helps guests choose the best wines to pair with dinner, offers private tastings and manages the impressive 19,000-plus bottle wine cellar.

“We try to have the best wines in the world from the best winemakers and also a little bit of everything, from low to the very top end. I like the fact that we have all sorts of clientele, from people who are interested in unique high-end wines to people who are just learning about wines. I like the ability to talk to people about wines at all levels.”

Dahlgren appreciates having so much common ground with Stein’s guests. “Most of the people who are guests are outdoor enthusiasts, and I’m the same. I mountain bike and snowboard, so to have that similar interest is always a great reason to work at a ski resort.”

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ERIC STRITTER // HEAD CHEF AT YUKI YAMA

A lot of locals (and tourists) recognize Yuki Yama’s Eric Stritter, who was only 21 when he started waiting tables at the Main Street restaurant. A decade later, he is now the head chef behind the popular sushi bar. Stritter admits it was a long and challenging journey to get there. “It’s one of those cuisines where so many places do it to an acceptable level, but when you’re trying to do it perfectly and you have a problem as a perfectionist like I do, you can’t hide anything along the way.”

Stritter attributes his longevity to the work environment, Yuki’s management and the prework lifestyle. “In the restaurant industry, it’s difficult to find people who are super good to work for. The owners really take a vested interest in everyone and put their employees’ happiness and needs first. Plus, we can wake up, head outside and just get lost in the mountains before rolling right into the restaurant. It’s why so many of us live here — it’s the draw of the mountains and the access to amazing terrain.”

ORDER THIS: Stick to the traditional chef’s choice nigiri or sashimi first. Once you’ve tried the classics, branch out to the creative small plates.

ORDER THIS:

P H O T O B Y T R AV I S E N G VA L L

Sweet miso caramelized black cod, the Traegersmoked Kurobuta pork ribs and the Mojo Rising noodles.

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FERNANDO CASTRO // BUSSER, SHABU

Fernando Castro — aka Nando — is “kind of a legend” at Shabu, according to co-owner Kevin Valaika. The affable busser moved to Park City from outside Los Angeles in 2009 and has worked at the Asian-fusion restaurant ever since. (Fun fact: His brother, Manuel, also works in the industry at Butcher’s Chop House & Bar.) Castro appreciates the “calm and chill” vibe of Park City and the family-like environment that the Shabu owners have created. “We’re a mom-and-pop restaurant.

It’s a very laid-back vibe, and we all love each other.” He has gotten to know many locals who have been coming in since 2009, and regulars often recognize him and want to chat — or even request him as a server. “I tell them I can’t, I’m bussing!” As a testament to Shabu’s offerings, Castro says, “I eat the food almost every time I work, and I never get sick of it.”

ORDER THIS:

PAIGE WILLIAMS // WINE DIRECTOR AND EVENTS COORDINATOR, TUPELO

Five years ago, Paige Williams started as a floor manager at Tupelo Park City and quickly fell in love with what owners were doing at their restaurants. Throughout the years, she immersed herself in the beverage side of things and earned her Level 2 Sommelier Certification along the way. She now handles events and the beverage offerings for Tupelo and Rime.

“I work with a lot of our local purveyors and providers who help me pick out a list that works well for our restaurants. I also try to stay up-todate on trends in the cocktail world — it changes a lot and there’s always new and exciting ingredients to use.” Both food and drink menus change seasonally based on what’s available, and Tupelo partners with local farms to provide things like herbs or edible flowers for cocktail garnishes.

Sometimes those ingredients turn into surprising concoctions — like a recent spring pea cocktail or a drink mixed with butternut squash syrup. “We definitely listen to our guests. They love to give us feedback that allows us to create and innovate in a way that makes sense for our community.”

Buttermilk biscuits with honey butter, Idaho trout, and the Naked in the Desert cocktail, which changes ingredients by the season to include things like pomegranate, peach, apricot and thyme.

GABY CORDOVA // SERVER, TWISTED FERN

ORDER THIS: Appetizers: Fried Brussels sprouts, Spanish octopus, gem salad; Entrées: striped bass, pork chop and ravioli; Cocktails: hibiscus mezcal margarita and gin fizz.

Gaby Cordova left a tiny ski town in Chile to move to Park City on a visa 15 years ago, starting at Deer Valley and Bistro 412, where she worked her way up from busser to manager. She continued to seek out some of Park City’s top restaurants: Zoom, The Farm, Hearth and Hill, and Twisted Fern. She has been full-time at Twisted Fern for the past four years, where her coworkers feel like a family. “There’s seven front-of-house staff, and we are all such a good, tight group, and we love each other and get along really well.

I think you can tell and that’s why the service is so great.”

Cordova’s main draw to the restaurant was working with her friend Adam Ross, the owner and chef. “I know what I can sell, and I know that Twisted Fern is an amazing place with great food. Sometimes Adam will come up with a special and we look at each other and say, ‘Wow — where did this come from?’”

Given its off-Main location, Twisted Fern sees a lot of frequent visitors.

“We love our locals. If we get a local couple or a family, it’s guaranteed we’re going to come over and say hi — it’s just that kind of environment.”

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ORDER THIS: The burger, shishito peppers, Jamaican jerk wings and a classic old-fashioned or one of the seasonal/changing cocktails.

CHRIS DORSEY // BARTENDER, HIGH WEST SALOON

Chris Dorsey was behind the bar when the High West Saloon opened 12 years ago, and he continues to create the craft cocktails that have made the restaurant one of the busiest spots in town. “I jokingly call it ‘Whiskey Disneyland’ because it’s kind of a place that people always want to come. It’s always busy, and it never stops.”

The ever-changing menu creates an opportunity for Dorsey and other bartenders to test new recipes. Every six months, the bartenders come up with fresh cocktails and go head-to-head in a friendly competition to determine, by committee, what makes the menu (sometimes with slight changes by the head bartender). “People ask a lot about the ingredients. We have such strange ingredients — one of the current drinks has balsamic vinegar in it with strawberries, mezcal, whiskey and lemon. We work hard to make the cocktails different and unique and good.”

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CHRIS DORSEY’S DELLA ROSE COCKTAIL FROM HIGH WEST 1/2 OUNCE HIGH WEST AMERICAN PRAIRIE BOURBON 1/2 OUNCE APPLE BRANDY 3/4 OUNCE APEROL 1/4 OUNCE YELLOW CHARTREUSE 1/2 OUNCE ABRICOT DU ROUSSILLON 1/2 OUNCE LEMON JUICE 1/2 OUNCE MANGO PUREE 2 DASHES ABSINTHE 2 OUNCES SODA 1.5 OUNCE PROSECCO BLOOD ORANGE SLICE, FOR GARNISH Add all ingredients to cocktail shaker except prosecco and soda. Shake with ice and double strain into a wine glass. Add soda and prosecco and garnish with a blood orange.

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Providing superior service and experience, we’ll ensure your stay is truly personalized.

We invite you to explore our distinct properties for your next visit to Deer Valley.

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

CERTAIN DESTINATIONS DRAW VISITORS for the food (think New Orleans; Charleston, South Carolina; Las Vegas). Others you visit for the experiences, the recreation, the views and the entertainment. Lucky for you, Heber Valley, Utah, offers it all.

The dining options in this quaint mountain valley, close to Park City and Salt Lake City, are as varied as the outdoor recreational opportunities. In addition to having nearby Sundance Mountain Resort, Deer Creek State Park and Homestead Crater to explore, diners will find locally owned hamburger shops, refined lakefront dining, award-winning mountainside restaurants, health-focused meal prep and quick-serve eateries. Heber Valley is hitting the dining scene in a very big way.

THE BURGEONING DINING SCENE IN HEBER VALLEY The Heber Valley landscape has certainly changed over the past two decades, with the largest residential and tourism growth occurring in the past five years. Following the 2002 Winter Olympics, for which several events were hosted at Soldier Hollow Nordic Center in Midway, including the biathlon and Nordic combined, Heber Valley was discovered and quickly became a “must-see” destination. Through key collaborations and open-minded policies, the cities and county have worked together to cultivate a mountain resort community that offers award-winning dining, luxury lodging accommodations, great school systems, protected open space, and well-designed residential communities to serve the growing interest in Heber Valley and the influx of tourists and residents.

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P H O T O P R O V I D E D B Y H E B E R VA L L E Y P I Z Z A C O .

by Jessica Turner

and Six Restaurants You Don’t Want to Miss!

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formerly the executive chef at the St. Regis Deer Valley. He saw the need for a quality pizza joint in Heber and jumped at the opportunity. Since opening in the fall of 2020, Heber Valley Pizza Company has seen

DAIRY KEEN

within the county boundaries. Many restaurateurs have seen the need for new dining offerings and are thriving in this community where residents are eager to have more quality dining options and love to support these local establishments. Several new restaurants have opened in recent years, and the locals, including those moving from Park City to Heber, are happy to see these new businesses popping up throughout the valley.

One such new business is Heber Valley Pizza Company. Owner Chip McMullin was

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PHOTO PROVIDED BY DAIRY KEEN

The prime location of this mountain valley allows quick and easy access to two world-class resorts — Deer Valley Resort and Sundance Mountain Resort — as the valley remains a mecca for outdoor adventure

a lot of success. McMullin and his business partner purchased the full pizza kitchen from Jupiter Bowl (when the bowling alley shut down), found a great location on Highway 113 (the former location of Snake Creek Grill), did some major interior renovations, then opened its doors.

“The menu is simple on purpose,” McMullin says. “We want to serve pizza, and we want to do it well.” His pizza spot offers beer and wine, including local breweries like Moab Brewery, Uinta Brewing and even Heber Valley Brewing Company. When we asked

him what he enjoys most about the menu, he says, “The garlic knots! I was born and raised on garlic. The garlic knots were a staple at an Italian restaurant we used to go to when I was growing up. I wanted to bring that back.” The chef likes garlic so much he has a tattoo of the bulb on his shoulder.

McMullin says he is passionate about two things: cooking and making people smile.

He strives to make every guest happy and wants each one to leave with a smile. If you haven’t been to this newish pizza place in Heber, what are you waiting for? Grab a pint and a slice, and be sure to say hi to McMullin. He’ll be the guy in the kitchen tossing pizza dough.

With so many new restaurants popping up in Heber Valley, it’s hard to pick favorites. But we have highlighted a handful of excellent restaurants to try. Check out these classic Heber Valley spots.

BEYOND BASIC: DAIRY KEEN Among the beloved establishments throughout Heber, Dairy Keen remains a well-known eatery for providing burgers, fries and unbelievable shakes. Known as the “Home of the Train,” this family-run business has been dedicated to providing a delicious and fun burger spot in a quirky train-themed atmosphere since 1946. Stop in or drive through and get the Train burger (the best-selling burger on the menu made with a quarter pound of beef and topped with ham, Swiss and American cheeses, Thousand Island dressing, tomato, lettuce and pickles), along with a side of fries and a freshly made milkshake. Good luck picking just one shake flavor from the expansive menu. Favorite flavors include Oreo, fresh strawberry, peanut butter cup, and cookie dough.

PHOTO BY DAN CAMPBELL

THE BLUE BOAR INN'S BRIOCHE BREAD FOR THE BREAD: 1/2 OUNCE INSTANT YEAST (4 1/2 TEASPOONS) 1 CUP BREAD FLOUR 1/2 CUP MILK 5 WHOLE EGGS 1 POUND BREAD FLOUR 1 OUNCE SUGAR 1/4 TEASPOON SALT 10 OUNCES BUTTER, SOFTENED

Combine the yeast, milk and 1 cup flour and mix well. Set aside for 1 hour to rise. Combine the eggs, 1 pound flour, salt and sugar and add to that the milk and flour mixture and knead for 5 minutes. Continue to mix while adding the butter in small amounts until everything is blended. Put the sticky dough into a buttered bowl and cover, then refrigerate overnight.

The next day, cut the dough in half and roll each into a square no wider than the bread pan. Sprinkle cinnamon sugar on the dough and roll up. Place seam side down in a buttered and floured bread pan. Cover and let rise until the top of the dough has passed the edge of the pan. Brush the top with egg wash and bake at 350 F for 20 to 25 minutes.

For the French toast recipe, visit dishingpc.com.

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GOOCHY GOO BBQ

FROM BURGERS TO BBQ: GOOCHY GOO BBQ This no-frills, locally owned joint in Midway serves some of the best in slow-smoked goodness. Hearty portions are loaded with all the fixings and served with a choice of indulgent side dishes like smoked macaroni and cheese and coleslaw. With fun menu items such as the Hot Mess (a baked potato graciously topped with butter, cheese, bacon, green onions, Southwestern ranch and your choice of smoked meat) and the Goochy Sundae (not a dessert, but highly indulgent macaroni and cheese covered in bacon, extra cheese, green onions, barbecue ranch and your choice of smoked meat), the simple but curated menu will leave you salivating. Fun fact: The restaurant began as a food truck and, due to popularity and growing demand, later established a permanent location in Midway.

The food truck is still used for private events, bringing the delectable smoked flavors directly to you. Our favorite menu item is the Goochy Scoops. Frito scoops are topped with queso; baked beans; your choice of pulled pork, chicken, brisket or andouille sausage; more cheese; green onions; bacon; spicy

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MOUNTAIN WELLNESS BAR

barbecue sauce; barbecue ranch; and peperoncini. You can add sour cream and pickled jalapeños, too.

meals. The menu includes vegetarian and gluten-free selections, so the varied choices offer something for everyone.

WE KNOW PASTA: SPIN CAFE This small family-run spot is known for scratch cooking and a passion for fresh food.

Owners Joline and Vincent Esposito have been sharing their love of food since they opened in 2006. This favorite of Heber families offers house-made dishes and tasty gelato desserts made from the freshest possible ingredients. The eclectic menu ranges from house-smoked barbecue like a Carolina pulled pork sandwich to Asian-influenced items like the Korean beef bowl to Italian favorites such as a ravioli with sage butter sauce. The gelato is popular with locals, made with fresh ingredients and no artificial flavorings. The friendly owners, whom you will often find working, pride themselves on their authentic small-batch gelato offerings to follow fresh

AWARD-WINNING FOR A REASON: BLUE BOAR INN The Blue Boar Inn is nestled in the stunning foothills of Midway and offers a classic European-style chateau experience. Lauded many times over for both its lodging and dining, the property has been awarded Forbes 4-Star, AAA Four-Diamond and Best of State recognition for several consecutive years. Whether you are staying overnight in one of its beautifully adorned rooms, looking for a celebratory dinner out or searching for a lavish Sunday brunch, the Blue Boar Inn is an exceptional dining and lodging experience any time of the year. Not-to-miss items include the Gruyère and Emmentaler cheese fondue, classic schnitzel and exceptional filet mignon from the dinner menu. Or, if brunch

is your favorite, you must try the Scotch eggs consisting of soft-boiled eggs crusted with wild boar sausage and panko on a bed of arugula topped with bacon and jalapeño cheddar cheese, or the Belgian waffle served with a peach compote and dollop of sweet ricotta cream. Whether morning, noon or night, the Blue Boar Inn offers a refined menu that will please the most discerning palate.

THE LAKEHOUSE

HEALTHY AND ON-THE-GO: MOUNTAIN MEALS AND MOUNTAIN WELLNESS BAR Mountain Meals, a meal prep and delivery service, is a new and welcome addition to Heber. Specializing in alternative diets such as paleo, Whole30, gluten free, dairy free and vegan, this company also operates the Mountain Wellness Bar cafe, which brings wellness and on-the-go options to its new location on Heber Main Street. Cold-press juices, smoothies, energy bites, trail mix, granola and specialty breads are just some of the menu options at the cafe. Mountain Meals also offers monthly cooking classes in its commercial kitchen and a corporate wellness program to encourage healthier workplaces. Who says healthy can’t also be convenient? and progressive twists on historical favorites. Look for exemplary dishes like the longbone elk chop with funeral potato pavé, the quail with wolfberry barbecue sauce and corn risotto, and the rabbit Bolognese with Aggiano Parmesan and rye gnocchi. Featuring what it calls “Utah Heritage Cuisine,” The Lakehouse at Deer Creek serves lunch and dinner by reservation only. Don’t miss desserts and cocktails, which are also a significant focus at the restaurant.

SPIN CAFE

P H O T O B Y T R AV I S E N G VA L L

LAKESIDE DINING: THE LAKEHOUSE AT DEER CREEK The newest addition to the Heber Valley dining scene is The Lakehouse at Deer Creek.

This incredibly unique establishment offers breathtaking mountain views of the reservoir along the Deer Creek shoreline. Featuring a prime location and nationally celebrated chef Tamara Stanger, this restaurant is making a big splash in Wasatch County. With Stanger’s oversight and hyper-focus on wild foods and indigenous ingredients, the menu is a superb blend of small, local farm foods

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Park City Classic: No Name Saloon & Grill

by Jen Thorn photos by Deb DeKoff Friday night on Main Street in Park City. When it comes to drinking, dining and dancing, the options abound in this silver mining town turned charming ski resort. As my husband, Levi, and I navigate crowded sidewalks, Main Street stretches before us — Western chic juxtaposed with untamed Wild West.

Out from the posh art galleries and fine-dining establishments rises No Name Saloon & Grill. It’s iconic. Once nicknamed “The Alamo” because of its Spanish architecture dating back to the early 1900s, the brick building emanates the ghost stories of miners who came to wet their whistles on Main Street more than 100 years ago. The sign hanging over the entrance reads “America’s Last Authentic Miners Organization of Debauchery.”

The scene ranges from those quenching their thirst after an epic day outside to longtime locals — with their silver hair and popped Polo shirt collars — gathering to reminisce about the days gone by and “what once was.”

Levi and I cozy up to the bar and ask the bartender what he recommends from the drinks menu. He returns a few minutes later with two tequila sodas splashed

IT'S

Home of the world-famous buffalo burger and rooftop bar

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ELEVATE YOUR EXPERIENCE

by snagging a coveted rooftop table.

with pineapple. They are surprisingly crisp and refreshing and hit the spot. Although we already know what to order — based on the recommendation of every Park City local and the multiple dining awards No Name has won — we peruse the menu. It’s classic bar fare with a little Western flair. The bar has everything from mozzarella sticks and nachos to its signature tater tots, offered “sweet,” “stab ’n grab” or “loaded” — the latter including bacon, shredded cheddar cheese, sour cream, jalapeños and chopped parsley.

Many Friday nights have ended at No Name with an order of loaded tater tots.

Tonight, we are kicking things off with the world-famous buffalo burger — voted “Best Burger” by the Best of Park City annual awards so many times that the staff has lost count. “It’s so good!” our server raves. He tells us they serve more than 300 buffalo burgers on an average night.

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You can order your buffalo burger five ways. Each is made with a half pound of ground buffalo meat, dripping with goodness and served with house-made buffalo chips (signature chips served up with No Name’s very own Southwestern-style salsa). We wash down our burgers with a locally brewed beer on tap from Uinta Brewing. In addition to No Name’s robust list of spirits, its drink menu also features Utah distilleries and breweries and changes seasonally.

We sit back and take in the colorful crowd around us. Led Zeppelin jams play in the background, and feet clad in everything from cowboy boots and moon boots to stiletto heels start to groove to the beat. No Name is “the bar that made Park City famous,” with good, warm-your-belly comfort food and a laid-back, fun atmosphere. You’ll find people from all walks of life and every background — unless you’re not 21. And if that’s the case, you

NO NAME’S ROASTED RED PEPPER HUMMUS 3 cans garbanzo beans 1 teaspoon cumin 3 tablespoons tahini 1 cup lemon juice Two 12-ounce jars red peppers, drained 3/4 cup olive oil Salt and pepper to taste Add all ingredients to a food processor and run until fully blended and creamy.

Add small amounts of water if needed to help fully incorporate and blend ingredients. Add salt and pepper to taste, and garnish with fresh roasted red pepper slices. Serve with pita bread, chips, celery and carrots.

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NO ONE KNOWS YOUR NAME, NO PROBLEM:

This bar is always a place to find new friends.

are in luck, because Diversified Bars & Restaurants (DBR), the locally owned company that runs No Name Saloon, recently opened a familyfriendly eatery next door called Annex Burger with the same menu.

DBR saw a need for more family dining establishments on Main Street, and thus the Annex was born, with the motto “Kids are people too.” Annex’s menu offers everything No Name serves, but with the addition of kid-friendly items such as sliders, quesadillas, chicken fingers and corn dogs.

We order another round of drinks, make our way past the shuffleboard table and go upstairs to the heated rooftop — the crown jewel of No Name. Walking through the crowd, we can’t help but notice the incredible collection of museum-worthy objects lining the walls: everything from a mounted buffalo head and mining tools to vintage Coca-Cola posters and gas station collectibles.

A motorcycle suspended from the ceiling particularly catches our eye.

This is not just any motorcycle. It’s a 1942 Harley-Davidson XA — a flattwin, shaft drive motorcycle made by Harley-Davidson exclusively for the U.S. Army during World War II. Apparently, this hog was acquired through Caesar’s Motorcycle Empire in Midvale. After speaking with one of No Name’s managers, we later learn that Caesar Boswell, the Empire’s owner, was a staple in the Salt Lake City community for

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decades. Described as part James Dean and part Fred Sanford, Boswell for years would visit local hospitals and homes on his motorcycle dressed as Santa Claus during the holidays. His personality and zest for life made him famous throughout the motorcycle industry. Eventually his love for “anything on two wheels” led him to the 1942 XA. It was such a unique piece that he himself drove it up from Salt Lake City for its installation and christening at No Name.

We then take in the sweeping views of Main Street nightlife. The crowd is a mix of locals and a rowdier bunch planning to party all night.

The rooftop patio is open 365 days a year, rain or shine, and boasts two big-screen televisions, a bar, music and heat lamps to stay warm during the winter months. No visit to Park City is complete without enjoying a beverage, or two, on the rooftop bar at No Name Saloon.

After some socializing and G-rated debauchery, it’s time to depart.

As we maneuver through the crowd of late-night revelers and those partaking in the shot-ski, Journey’s “Don’t Stop Believin’” starts to blare over the sound system. Table by table, patrons join in with the chorus, and for just a few minutes, we postpone our plans to go home and sing at the top of our lungs. This is how a quick dinner or drink often turns into an all-night affair at No Name. But isn’t that the magic of a great bar? It transports you to a seemingly different place and time, makes you forget your worries and brings people together with good food, good drinks and good music. And that is what No Name Saloon does best.

PHOTO BY ALLISON ARTHUR

No Name Numbers

335

40

30

12

NUMBER OF BUFFALO BURGERS SERVED ON AN AVERAGE NIGHT AT NO NAME SALOON

NUMBER OF TATER TOT ORDERS IN A DAY

POUNDS OF FISH ’N CHIPS CHEFS COOK IN A DAY

NUMBER OF CASES OF SLICED POTATOES COOKS GO THROUGH IN A DAY

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FULL SCHEDULE

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JUN JUN JUL JUL JUL JUL JUL JUL JUL JUL

25: 26: 1: 2: 3: 8: 9: 10: 15: 16:

JUL JUL JUL JUL JUL JUL JUL AUG AUG AUG AUG AUG AUG AUG AUG AUG AUG AUG

17: 22: 23: 24: 29: 30: 31: 5: 6: 7: 12: 13: 14: 19: 20: 21: 26: 27:

AUG SEP SEP SEP

28: 2: 3: 4:

RATTLE N HUM – U2 TRIBUTE AUSTIN CITY LIGHTS BAND GRIMWOOD (FREE) SPAZMATICS – 80S NEW WAVE AUSTIN CITY LIGHTS BAND THE PAINTED ROSES (FREE) TBD AUSTIN CITY LIGHTS BAND MITOKONDREA (FREE) GEORGE MICHAEL RE-BORN GEORGE MICHAEL / WHAM TRIBUTE AUSTIN CITY LIGHTS BAND RYAN CURTIS (FREE) IMAGINE – BEATLES TRIBUTE AUSTIN CITY LIGHTS BAND JOYCE FROM THE FUTURE (FREE) TBD AUSTIN CITY LIGHTS BAND THE RUBIES (FREE) TBD AUSTIN CITY LIGHTS BAND MOODLITE (FREE) TBD AUSTIN CITY LIGHTS BAND GARRETT LEBEAU (FREE) THE BOOGIE KNIGHTS – DISCO AUSTIN CITY LIGHTS BAND THE WYLD (FREE) PARROT NATION JIMMY BUFFET TRIBUTE AUSTIN CITY LIGHTS BAND TBD SO PETTY – TOM PETTY TRIBUTE AUSTIN CITY LIGHTS BAND

RESERVE PICNIC SPACE FOR 4 AVAILABLE  INCLUDES CHARCUTERIE & CRUDITÉ RESERVE PATIO SEATING AVAIL THRU STERLING STEAK & LOUNGE

PRIVATE CHEF SERVICES & EVENT CATERING We bring the restaurant to your home with innovative, comforting & handcrafted food.

Delivery & pick up options also available.

OUR KITCHEN, YOUR PLACE 4 3 5 . 6 08 . 1 4 08 www . s a v ou r y pa r k c ity.c o m

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KITA

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

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

HISTORIC MAIN STREET

435.649.3140 | 350main.com This 26-year-old family-run restaurant is the place to go for fine dining in an upscale yet hip setting. Notice the tin-pressed ceiling in the historical building that once housed a department store as you take a front-row seat to the action on Main Street. Start with a signature cocktail or a bottle from the Wine Spectator-awarded list. A diverse menu of traditionally prepared, classic and playful cuisine is now crafted for family dining and sharing plates. Menu items reflect the flavors of alpine regions such as garden, valley and fjord. The Utah red trout entrée is a local favorite, but there is something for everyone on the menu, including gluten-free options.

MENU SAMPLING CREAMY UTAH SMOKED TROUT CHOWDER: SESAME CRACKERS, SCALLIONS, MISO 350’S CLASSIC TUNA TARTARE WITH WASABI CREAM AND AVOCADO: SESAME DRESSING, PINEAPPLE SOY SAUCE, NORI CHIPS, ASIAN SLAW WARM SOURDOUGH PANZANELLA SALAD: PARK CITY CREAMERY SILVER QUEEN GOAT CHEESE, EGGPLANT, TOMATOES, ZUCCHINI, GRILLED ONION, BASIL, WHITE BALSAMIC VINAIGRETTE STONE-GROUND MUSTARD-GLAZED CEDAR PLANK SCOTTISH SALMON: HOUSE-MADE BACON, SPÄTZLE, LEEKS, SAUERKRAUT, HERB-PEA PUREE PAN-ROASTED VENISON LOIN WITH HOUSE-MADE FETTUCCINI: ACORN SQUASH PUREE, BRUSSELS SPROUTS, CHERRY TOMATOES, CURRY OIL

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

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

For delivery, call 435.649.MENU DISHINGPC.COM

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HISTORIC MAIN STREET

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

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

HISTORIC MAIN STREET

435.649.6667 | annexburger.com With all the things you love about the popular Main Street destination No Name Saloon, Annex Burger, which is adjacent to the saloon, is the family-friendly side of the establishment for adults and kids of all ages. The offerings include not only the full bar menu and daily specials from next door but also the world-famous No Name Saloon buffalo burgers, and additional selections for the kiddos. The menu offers parents cold beer, wine and cocktails, and has mocktails for those who want a tasty beverage without the alcohol. We like the added touch of the Etch A Sketches provided as entertainment for families, as well as the welcoming and comfortable environment in this Main Street staple. Visit the website or call for information on private parties.

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

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ATTICUS A community-minded coffee shop, teahouse and cafe Open daily 7 a.m. to 5 p.m. | 738 Main St. atticustea.com

MENU SAMPLING PLANT-BASED SAUSAGE BREAKFAST BAGEL: BAGEL, CHEDDAR, PLANT-BASED SAUSAGE AND EGGS TREE OF LIFE SMOOTHIE: KIWI, ORGANIC GREENS, AVOCADO, ORANGE AND TOPPED WITH HEMP SEEDS GLUTEN-FREE RASPBERRY SHORTBREAD BAR: MADE BY LOCAL BAKERY TOUGH COOKIE BAKING CO. THE FINCH: A CUBANO-STYLE LATTE WITH CINNAMON MATCHA CHAI LATTE: ALL-ORGANIC CHAI AND MATCHA WITH CHOICE OF MILK TOPPED WITH A CARDAMOM ROSE GARNISH GOBLET OF FIRE: THEIR MOST POPULAR TEA LATTE WITH BLACK CINNAMON-SPICED TEA

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HISTORIC MAIN STREET

Part coffee shop, part teahouse, part cafe and even an eclectic gift store, this lower Main Street favorite is a hot spot where you want to hang. Stop in for everything from fresh baked goods to bagels and smoothies alongside your hot drinks of choice. An extensive tea menu may have coffee enthusiasts defecting, especially with the selection of chai and tea lattes. But don’t worry, the selection of espresso drinks — which includes the delicious Mexican Mocha — will give you a chance to branch out from an average cup of joe if you so choose. The locally owned and operated store offers free parking right out front if you need to grab and go. But if time allows, don’t miss browsing the quirky gifts, books, cards and more. Atticus has been a local staple for over 10 years and offers affordable breakfast served until 2 p.m. daily, as well as loose leaf tea and coffee if you need to stock your at-home supply.

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

HISTORIC MAIN STREET

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

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

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For delivery, call 435.649.MENU

THE BIG DIPPER Modern and internationally inspired French dip sandwiches Open 11 a.m. to 9 p.m. daily | 227 Main St. 435.513.7100 | bigdipperpc.com

MENU SAMPLING SAIGON IN SIXTY SECONDS: SLOW-ROASTED BEEF, PORK LIVER PÂTÉ, JALAPEÑO, FRAGRANT HERBS, PICKLED CARROTS AND DAIKON, CUCUMBER, BEAN SPROUTS, SRIRACHA MAYO AND PHO DIPPING BROTH SEOUL-ED OUT: SLOW-ROASTED BEEF, KIMCHI, FRIED EGG, “KALBI” KETCHUP, SCALLIONS, YAKISOBA NOODLES, SESAME-GINGER MAYO AND RAMEN BROTH DIP KARLEEN’S UPTOWN TURKEY GRILLED CHEESE: ROASTED TURKEY BREAST, WHITE CHEDDAR, GRUYÈRE, GARLIC-HERB GOAT CHEESE, BACON, ARUGULA AND FRESH TOMATO ON SOURDOUGH AND TOMATO SOUP

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Take a dip into something a little different at upper Main Street’s newest addition. Sandwiches rule at this interesting spot, and each comes with its own dipping accoutrement. The restaurant is located in the bottom of the historically preserved Star Hotel, which now also houses cocktail lounge Star Bar and has been completely restored over the last three years. The experienced team of owners knows the Main Street scene since they have been a part of it with 350 Main and The Spur for many years. The casual spot is downstairs, but the sandwiches can also be found on the menu upstairs at Star Bar. Favorite menu items include Karleen’s Uptown Turkey Grilled Cheese, a nod to a combo that was made popular for many years at Uptown Fare. Plenty of creative salads round out the menu if you are looking for something lighter or gluten free.

THE BRICK Upscale dining with modern-food flair Lunch Mon.–Fri., dinner daily, weekend brunch | 508 Main St.

HISTORIC MAIN STREET

435.200.8355 | thebrickrestaurantandbar.com The Brick, which is housed in a beautiful, modern Main Street building, has recently revamped its concept and brought in a new executive chef. Emilio Camara, whose pedigree includes having worked for St. Regis and with Team USA mentors in New York, has created a modern steakhouse-style international-influenced menu. Whether you join for a leisurely lunch of beets with whipped goat cheese salad or a chicken sandwich, or indulge at dinner over a tomahawk steak or long-bone pork chop, you should sit back, relax and sip on a cocktail that complements your meal. The range of their dishes continues into their weekend brunch with options such as smoked salmon toast, steak nachos and the breakfast burger. While the menu feels upscale, the environment is comfortable and welcoming. Both will make you want to come back for more.

MENU SAMPLING APPLE SALAD: CHARRED BROCCOLINI, MIXED GREENS, COMPRESSED APPLES, CANDIED PECANS AVOCADO TOAST: ENGLISH MUFFIN, DUROC HAM, TWO EGGS POACHED, HOLLANDAISE, EVERYTHING SEASONING PORK SCHNITZEL AND EGGS: TWO EGGS OVER EASY, FINGERLING POTATO, ARUGULA, LEMON VIN WHOLE ROASTED BRANZINO: DUCK FAT POTATOES, TOMATO RELISH, BLACK RICE, ROASTED VEGETABLES, ARUGULA, LEMON VINAIGRETTE WILD MUSHROOM TAGLIATELLE: HERB BUTTER, BABY TOMATO, SQUASH, PANCETTA, BURRATA LONG-BONE PORK CHOP: GRILLED ASPARAGUS, LOVE BUTTER, CONFIT GARLIC POTATO PUREE

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For delivery, call 435.649.MENU

BUONA VITA RIS TOR ANTE ITALIANO Family-owned and serving authentic Italian cuisine Open daily 5 p.m. to close | 804 Main St. 435.649.1336 | buonavitaparkcity.com

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

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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 a tradition of fresh Italian cuisine to the heart of Park City. Loyal patrons come for signature dishes, such as the caprese with fresh buffalo mozzarella and the Alla Nona — spicy sausage ravioli reminiscent of a recipe from an Italian grandmother. Of course, the standout of the menu is some of the finest and heartiest pasta dishes in town, with scratch-made sauces. The extensive menu offers something for everyone, from pizzas to gluten-free options. A broad wine list accompanies this homestyle cuisine, and with friendly service, you will leave feeling like part of the family.

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

HISTORIC MAIN STREET

435.647.0040 | butcherschophouse.com With quality steaks and great ambience, Butcher’s Chop House has something for everyone in its warm, classic steakhouse setting. In addition to steaks, the family-friendly restaurant features chops, seafood, salads, pasta and a kids’ menu. All items on the Butcher’s block include a choice of two sides. Try the prime rib, a locals’ favorite.

The beautifully finished cherry wood bar boasts one of the finest wine lists and liquor displays in Utah. Also, watch all of your favorite sporting events on the TVs available in the bar. Or, if you prefer, be sure to dine outside and enjoy Butcher’s patio seating located next to the Town Lift, with great views of the mountain. Visit the website or call for information on groups and private parties.

MENU SAMPLING SLOW-BRAISED BEEF SHORT RIB: GUINNESS BRAISED, SWEET ONION COMPOTE, MASHED POTATOES, NATURAL AU JUS LOBSTER NACHOS: PEPPER JACK CHEESE SAUCE, LUMP LOBSTER MEAT, FRESH CILANTRO AND JALAPEÑO WITH COTIJA CHEESE CHOP CHOP SALAD: GRILLED CHICKEN, MIXED GREENS, AVOCADO, BLUE CHEESE, GRAPE TOMATOES, HARD-BOILED EGGS, BACON AND HERB BUTTERMILK DRESSING STEAKS AND CHOPS: PRIME RIB, FILET MIGNON, PORK CHOP, NEW YORK STRIP, LAMB CHOPS AND MORE CHICKEN-FRIED CHICKEN: CHICKEN BREAST PAILLARD, DOUBLE-DIPPED AND FRIED CRISP, MASHED POTATOES, COUNTRY GRAVY, BROCCOLI

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

MENU SAMPLING PESTO CHICKEN GRANDE: GRILLED CHICKEN, CRISPY PROSCIUTTO AND FRIED MOZZARELLA WITH LETTUCE, TOMATO, PICKLED RED ONION, BALSAMIC DRIZZLE AND PESTO ON A BRIOCHE BUN THE ORIGINAL ELKUPIE: GROUND ELK, ROASTED TOMATOES, MOZZARELLA, PARMESAN AND FETA CHEESE TOPPED WITH FRESH BASIL SPICY LETTUCE WRAPS: CRISPY TOFU OR CHICKEN, WATER CHESTNUTS, CELERY, PEPPERS AND ONION IN SWEET CHILE SAUCE, SERVED WITH LETTUCE RED CURRY: FRESH VEGETABLES AND BASIL IN A CREAMY COCONUT PANANG-STYLE SAUCE, SERVED OVER WHITE RICE CHOCOLATE CARROT CAKE: CHOCOLATE, CARROT, FUDGE, CREAM, LAYERED CAKE

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Settle in for great food, good beer and even better vibes at The Cabin: a cozy, welcoming dining and drinking establishment adorned with lodge-style décor, live music and a prickly mascot named Al the Elkupine. Home of the famous Elkupies (aka pizzas), The Cabin makes its pizza crusts from a 110-year-old Italian recipe, resulting in a perfectly chewy sourdough.

The lunch and dinner menu is rounded out with shareable small plates and elevated bar food, like spicy (chicken or tofu) lettuce wraps, pesto chicken grande and their Impossible™ local burger. Breakfast is served anytime and includes some of the best items on the menu, like the vegan breakfast sandwich, or the not-so-basic brunch with your choice of two eggs your way, breakfast potatoes and toast. Vegan and vegetarian options are available. The Cabin opens on Saturday and Sunday at 10 a.m. for brunch.

COURCHEVEL BIS TRO The flavors of France, the charm of Main Street Open to the public Wed.–Sun. 5 to 9 p.m. | 201 Heber Ave.

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435.572.4398 | courchevelbistro.com Named after Park City’s sister city in the French Alps and housed in a historical building on Main Street, Courchevel serves artful French-European cuisine crafted with inventive flair and only the freshest seasonal ingredients from local purveyors.

Executive Chef Clement Gelas has brought the flavors of his home country of France to the heart of Park City. You might imagine that you’re in the northern French Alps rather than the mountains of Utah as you dine on risotto de crozete or braised chicken coq au vin.

Diners are raving, and so is CNN Travel, which named Courchevel one of the 20 “world’s best new restaurants for 2020.” Courchevel is open to the public but also features a members-only lounge and patio downstairs reserved for Talisker Club members. Stop in to savor Park City life at Courchevel Bistro.

MENU SAMPLING ONION TART: ROCKHILL GRUYÈRE CHEESE, APPLE SALAD BAKED BRIE: PARK CITY CREAMERY BRIE, STONE FRUIT MARMALADE, CROSTINI, APPLE TROUT BOUILLABAISSE: SAFFRON BROTH, PEI MUSSELS, CRAWFISH EMULSION, TRADITIONAL VEGETABLES STEAK FRITES: BISON RIB-EYE, DUCK FAT FRIES, SIMPLE GREEN SALAD, BEARNAISE SAUCE FROMAGE BLANC CAPRESE: HEIRLOOM TOMATOES, BALSAMIC PEARLS, MICROGREENS, OLIVE OIL GRILLED PORK CHOP: HARICOT VERT FAGOT, POTATO BEIGNET, JUNIPER JUS

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CRYS TAL PARK CANTIN A Unique Mexican fare and fresh, house-made margaritas Open for lunch and dinner daily at 12 p.m. | 412 Main St. 435.602.1179 | crystalparkcantinaparkcity.com

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

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A Main Street hot spot, Crystal Park Cantina is serving up refreshing, unique twists on Mexican fare. The light, comfortable bar space serves margaritas that showcase its signature, all-natural margarita mix with gently pasteurized lemon, lime and orange juices. Also made in-house are its simple syrups, utilizing organic cane sugars. Taste the difference in the jalapeño cilantro margarita with fresh muddled cilantro and jalapeños, or the 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 for 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 Open seven days a week, dine in, online ordering and takeout | 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, Irish beef stew and, of course, boxty (filled with either whiskey chicken or corned beef). There are also plenty of gluten-free options available. The historical 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. Grab an Irish coffee if you want to keep the party going into the evening for an array of activities that include trivia, karaoke, DJs, live music and more.

MENU SAMPLING FLANAGAN’S CHINESE CHICKEN SALAD: ANGEL HAIR PASTA TOSSED WITH GRILLED CHICKEN, RED AND GREEN PEPPERS, RED ONIONS, SHREDDED CARROTS, TOSSED WITH FLAVORFUL TOASTED SESAME DRESSING FISH & CHIPS: BLACK AND TAN BEER-BATTERED ATLANTIC COD FILLETS SERVED WITH CRISPY PUB FRIES AND HOUSE-MADE TARTAR SAUCE BANGERS & MASH: GRILLED BANGERS SAUSAGE SERVED OVER MASHERS WITH IRISH BROWN GRAVY, GREEN ONIONS AND STEAMED VEGGIES BLACKENED AHI CROSTINI: FOUR SEARED AND BLACKENED AHI TUNA SLIDERS WITH CILANTRO PEPITA, PICO DE GALLO, AVOCADO AND SRIRACHA, SERVED ON SLICED CIABATTA

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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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At Harvest, they love three things — food, coffee and people. They celebrate that food can be many different things to many different people. It can be fuel for a big day playing in our beautiful mountain town or the perfect reason to catch up with a good friend. It can be nourishing and indulgent all at once, and as simple as a good cup of coffee to start your day. The folks at Harvest believe that no matter the reason, it should always be fresh, as local and seasonal as possible, full of flavor and definitely house-made. Which is why they support the local growers, makers and bakers that our community is so lucky to have in our backyard.

These purveyors live by the same philosophies as the team at Harvest, which is what makes them such good friends. Experience the culture for yourself whether dining in the cafe or getting takeout using Harvest’s new online ordering app.

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

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435.649.8300 | highwest.com Tucked away two doors up from High West Saloon, The Nelson Cottage is located in a warmly renovated miners’ cabin. The Nelson Cottage is home to High West Distillery’s unique prix fixe whiskey-paired dinners — a culinary and educational experience that is curated weekly based on seasonally available items as well as special distillery releases that you surely won’t want to miss! The atmosphere is decorated by warm tones, weathered woods and rustic charm, the perfect setting to sip whiskey and connect with old friends. Make a reservation today at OpenTable.com.

MENU SAMPLING ROASTED HEIRLOOM TOMATO FOCACCIA: BALSAMIC AIOLI SEA SCALLOPS OVER BINCHOATAN COALS, AGUACHILE, NEWSOME’S COUNTRY HAM GRILLED QUAIL: SUMMER SQUASHES, CIPPOLINI “AGRODOLCE” ARTICHOKE RISOTTO: PRESERVED LEMON BISTECCA PIZZAIOLA: CHARRED PRIME RIB-EYE, GENOVESE BASIL, YOUNG GARLIC, CRUSHED SAN MARZANO TOMATOES BROWN SUGAR BISCUITS: WHISKEY STRAWBERRIES, GOAT CHEESE GELATO

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NO N AME S ALOON & GRILL Famous Main Street bar known for buffalo burgers Lunch, dinner and a late-night menu | 447 Main St. 435.649.6667 | nonamesaloon.com

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

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No Name Saloon is home of the world-famous buffalo burger. Locally voted Best Bar for 10 years in a row, it is the pulse of the Old Town bar scene. This Park City institution is centrally located on historical Main Street, where you can enjoy five dining areas, including the main bar, mezzanine, loft and both a year-round heated patio and balcony. With 17 TVs for all your favorite sports and endless vintage décor that all has a story, there’s plenty to keep you busy until your turn comes up on the regulation shuffleboard table. After adventuring in the surrounding mountains, belly on up for some wings, cold beers and the best dang buffalo burger around. Stop in for lunch, dinner and a lively late-night scene. Eating and drinking every day, must be 21+. For family-friendly dining on Main Street, check out the Annex Burger listing. Visit the website or call for information on private parties.

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

HISTORIC MAIN STREET

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

MENU SAMPLING BLISTERED GREEN BEANS: IN A SWEET-AND-SPICY MISO SAUCE WITH CHOPPED PEANUTS MISO-GLAZED COD: SWEET MISO, EGG FOO YUNG AND WOK-SEARED VEGETABLES FIRECRACKER SHRIMP: TEMPURA, SPICY AIOLI, TOBIKO, GREEN ONION STEAMED BAO BUNS: CHAR SIU BARBECUE PORK BELLY, SWEET CHILE, ASIAN COLESLAW SAMURAI SCALLOPS: CRISPY WONTON, SPICY TUNA, SWEET-AND-SPICY MISO BUTTER, AVOCADO, TOBIKO

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For delivery, call 435.649.MENU

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

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

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For 20 years, The Spur Bar & Grill has been the go-to spot for nightly live music. With its popular Main Street location, The Spur boasts an upscale rustic modern theme with three bars and an amazing open deck overlooking Old Town, where you can sit and enjoy the view year-round. And in the back? It’s still your favorite watering hole, with live music every night. Whether you’re looking for a midday bloody mary and burger or to meet friends for drinks and dinner, Spur has you covered from lunch through late-night hours. Wine and beer on tap plus creative signature cocktails made with locally distilled spirits, including Spur Whiskey, provide endless options to quench your thirst. Check the website for the music calendar, specials and updated food and drink menus (they change often).

WAS ATCH BREWPUB Celebrating 35 years of local craft beer See website for current hours | 250 Main St.

HISTORIC MAIN STREET

435.649.0900 | saltlakebrewingco.com Unwind and relax at the top of Main Street in Park City in this classic brewpub. A local favorite for 35 years, Wasatch was Park City’s first brewery and continues to keep locals and visitors coming back for its award-winning beers and a menu with options to please every taste. Think timeless pub favorites like burgers, fish and chips, and mac and cheese, alongside more eclectic fare, such as tater tots with bacon-jalapeño dipping sauce and the Super Food Beet Salad. While the beer selection there is unrivaled, the pub also boasts a full wine and liquor menu. Wasatch is also the perfect location for private parties and events, with spaces to suit every need. Don’t miss the weekend brunch, served on Saturdays and Sundays, featuring favorites such as countryfried steak and eggs and omelets, along with $3.50 Mid-Day Mimosas, Mid-Day Marys and Nooners.

MENU SAMPLING COCONUT SHRIMP: KALE AND JICAMA SLAW, GREEN ONION SLAW, AND MANGO-HONEY-TABASCO DIPPING SAUCE GRILLED SALMON SALAD: HOUSE GREENS, CILANTRO, RADISH, CAPERS, SCALLIONS AND AVOCADO WITH HONEY-APRICOT VINAIGRETTE POKE BOWL: AHI TUNA, AVOCADO, MANGO, CUCUMBER, GREEN ONION, WASABI, RICE, BLACK SESAME SEEDS AND SOY GINGER DRESSING MAIN STREET TACOS OF THE DAY: SERVED WITH SALSA, RICE AND REFRIED BEANS THE WASATCH: 100% FRESH, HOUSE-SPICED BUFFALO BURGER, CAJUN REMOULADE, ICEBERG LETTUCE AND LOCAL SPICED BEEHIVE CHEDDAR

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YUKI YAMA SUSHI Authentic Japanese cuisine and sushi bar Open for dinner and curbside to-go seven nights a week | 586 Main St. 435.649.6293 | yukiyamasushi.com

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

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

DEER VALLEY GROCERY ~ CAFÉ Breakfast, lunch and takeout items Open daily | 1375 Deer Valley Dr.

DEER VALLEY

435.615.2400 | deervalley.com/deervalleygrocerycafe

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

MENU SAMPLING BREAKFAST WRAP: SCRAMBLED EGGS, MAPLE PEPPER BACON, SAUTÉED SPINACH, PROVOLONE CHEESE, OOMPH! SPICED POTATOES, WHEAT WRAP, GUAJILLO SALSA AVOCADO TOAST: AVOCADO, FRIED EGGS, PARMESAN, SPINACH, LEMON YOGURT, ZA’ATAR SPICE, STONE GROUND BAKERY WHEAT BERRY TOAST ALL-NATURAL TURKEY PANINI: PROVOLONE, OLIVE AND ROASTED PEPPER TAPENADE, BABY SPINACH, TARRAGON AIOLI, STONE GROUND BAKERY HERBED CIABATTA DVGC BLT: MAPLE PEPPER BACON, VINE-RIPENED TOMATO, GREENS, TARRAGON AIOLI, STONE GROUND BAKERY SPROUTED WHEAT BERRY BREAD

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

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

MENU SAMPLING MAINE LOBSTER PAN ROAST: GNOCCHI, LEMON, PARMESAN, HERBS WARM RICOTTA: SHAVED WINTER TRUFFLES, LOCAL HONEY, TOAST FEROE ISLAND SALMON: TOAST, FRESH HORSERADISH, LEMON, FENNEL SPRING PEA SOUP: WHITE ASPARAGUS, SOURDOUGH, PARMESAN GRILLED WHOLE BASS: ALAMASCO, CO 22-OUNCE RIB-EYE: 60-DAY DRY-AGED, NIMAN RANCH

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

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

PARK CITY PROPER

435.649.0911 | boneyardsaloon.com Don’t miss this centrally located and off-Main Street Park City locals’ favorite.

Boneyard has an excellent selection of entrées, house-made sandwiches and burgers, many of which are cooked on the wood-fired grill. Wine Dive features a small-plate menu, artisan pizzas and fresh salads; you can order from either menu, no matter which side you are sitting on. The Saloon features a huge beer selection, while the Wine Dive has a fine selection of premium wines on tap and an extensive bottled wine list.

Custom signature cocktails are also available, along with a full selection of spirits. Access rooftop dining with live music (schedule available on website) and outdoor patio seating in addition to several big-screen TVs, providing a great place to watch the game. Visit the website or call for information on private parties. Parking is always available for patrons. Must be 21+.

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

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

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

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PARK CITY PROPER

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

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

PARK CITY PROPER

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

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

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For delivery, call 435.649.MENU

FAIRWEATHER N ATUR AL FOODS Community health food store and cafe Grocery and cafe open daily | 1270 Iron Horse Dr. 435.649.4561 | fairweathernaturalfoods.com

MENU SAMPLING POWER BERRY SMOOTHIE: ALMOND MILK, ALMOND BUTTER, BANANA, STRAWBERRY, BLUEBERRY, RASPBERRY, VANILLA PLANT PROTEIN COSMIC ORANGE JUICE: ORANGE, GINGER, SPINACH, KALE, BEET VEGGIE TOASTER: RED PEPPER SPREAD, OLIVE OIL, CARROTS, CABBAGE, CUCUMBER, TOMATO, SPROUT DIP BEST GREEN SALAD: GREENS, CARROT, CABBAGE, BEETS, CUCUMBER, RED PEPPER, TOMATO, AVOCADO, FETA, CHOICE OF DRESSING TURKEY + SWISS SANDWICH: STONE-GROUND MUSTARD, LETTUCE, TOMATO, CUCUMBER, CARROT, AVOCADO, ON CHOICE OF BREAD BREAKFAST BURRITO WITH EGG: POTATO, SWEET POTATO, BELL PEPPER, ONION, GARLIC, ZUCCHINI, SPINACH, WHEAT WRAP, CHEESE, SALSA

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Celebrating 30 years in business, Park City’s only locally owned natural foods market and cafe, Fairweather is a popular destination for healthy food and holistic nutrition. In addition to featuring an organic juice bar, Fairweather Natural Foods boasts a wide array of vegan, healthy baked goods and gluten-free options. The cafe features house-made organic vegan soups, salads, sandwiches, smoothies and new-to-the-menu sweet and savory toasts. Purchase local and organic produce, groceries and a small bulk foods selection, as well as whole-food vitamins, herbal remedies and holistic skin care products. Since the store’s opening in 1992, owner Jen Rattray and her team have brought to consumers a passion and knowledge of nutrition that enable them to assist and advise shoppers based on their questions, concerns and health lifestyle.

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

PARK CITY PROPER

435.631.9861 | freshieslobsterco.com Winner of the world’s best lobster roll, Freshie’s Lobster gives locals and tourists their “lobstah” fix in the mountains. At Freshie’s Lobster, find traditional Maine lobster rolls and New England fare, such as chowder, salads, pies, sandwiches and more. Owner Lorin Smaha knows the business. Raised in New England, she grew up loving lobster and all that goes along with it. With a mantra of “Shore to door in 24,” they are delivering a taste of home to customers who grew up in the Northeast inside this nautical-themed casual eatery (also located in Salt Lake City and for catering events with a food truck). Freshie’s was awarded “World’s Best Lobster Roll” by Down East magazine in 2017. Be sure to try another taste of Maine, the delicious blueberry pie and the restaurant’s Maine sarsaparilla root soda.

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

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GUEST HAUS JUICERY & CAFE Cold-pressed juices, superfood smoothies, salads and curated foods Open daily | 1800 Prospector Ave. 435.604.0831 | guesthauspc.com

MENU SAMPLING VEGAN BURRITO BOWL: ROMAINE, SHREDDED CABBAGE, BROWN RICE, BLACK BEANS, TOMATO, CORN, AVOCADO, TORTILLA CHIPS, PICKLED RED ONION, CREAMY VEGAN SOUTHWESTERN DRESSING CLT: CARROT “BACON,” LETTUCE, TOMATO WITH HOUSE AIOLI SERVED ON TOASTED SOURDOUGH COLD-PRESSED JUICES AND NUTMILKS: A VARIETY OF 10+ JUICES AND NUTMILKS, COLD-PRESSED IN HOUSE WITH FRESH FRUITS AND VEGETABLES MAJIK IN THE MOUNTAINS SMOOTHIE: BANANA, ALMOND MILK, ALMOND BUTTER, DATES, GLUTEN-FREE OATS, COCONUT, BLUE SPIRULINA, CINNAMON, SEA SALT, CHIA SEEDS, CORDYCEPS

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Guest Haus Juicery & Cafe is a new addition to Park City’s Prospector Square Area. With a mission to promote healthy-lifestyle foods and an atmosphere of vibrant social wellness, Guest Haus’ menu is anchored in its cold-pressed juices and signature salads. The menu is geared to help kick-start the day with superfood smoothies, toasts, and salads and bowls with house dressings made fresh daily, as well as a selection of coffee, tea and baked goods. Food is grab-and-go or made to order. Guests can order delivery or curbside pickup, or choose to dine in. Find options for one- to four-day cleanses as well as a curation of cool wellness brands and merchandise.

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

PARK CITY PROPER

435.731.8383 | lunaskitchenparkcity.com Stocking your fridge with crave-worthy grab-and-go has never been easier.

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

MENU SAMPLING BLACK BEAN & VEGGIE ENCHILADAS: CORN TORTILLAS, BLACK BEANS, CARAMELIZED ONIONS, SQUASH, BELL PEPPERS, HOUSE VERDE CHILE ENCHILADA SAUCE “CREAMY” TOMATO SOUP: SAN MARZANO TOMATOES, CASHEW CREAM, GARLIC, SPICES CHICKEN SALAD SANDWICH: HOUSE-MADE CHICKEN SALAD (HERB-MARINATED CHICKEN BREAST, HOUSE MAYO, FRESH HERB, CITRUS, GREEN APPLE AND DRIED CRANBERRY), CRISP ROMAINE, PAMAW’S ORGANIC FARM MICROGREENS SPRING COBB: GREENS, HERB-MARINATED CHICKEN, BACON, PICKLED EGG, FENNEL, BERRIES, GORGONZOLA, GREEN GODDESS DRESSING

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

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

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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.

TUPELO PARK CIT Y Globally inspired with a Southern accent 11 a.m.–2 p.m. Fri.–Sun., 5:30–9 p.m. nightly | 1500 Kearns Blvd.

PARK CITY PROPER

435.292.0888 | tupeloparkcity.com Tupelo Park City offers elevated dining in a stunningly remodeled 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.

MENU SAMPLING DEVILED EGGS: CRÈME FRAICHE, FRIED COUNTRY HAM, CHIVES RICOTTA WHEY BEIGNETS: WHEY HONEY, CHARRED CARROT ROMESCO, PICKLED RHUBARB “BEEF & BARLEY”: NIMAN RANCH SIRLOIN, BARLEY RISOTTO, SPRING VEGETABLES, SAUTÉED GREENS, GARLIC PUREE ROASTED IDAHO TROUT: CONFIT NEW POTATOES, MELTED LEEKS, SAUTÉED GREENS, CHAMPAGNE BUTTER, CAVIAR CREAMY PESTO TAGLIATELLE PASTA: LOCAL MUSHROOMS, SUMMER SQUASH, CONFIT TOMATOES, SMOKED PARMESAN ROASTED PORK TENDERLOIN: GRILLED ASPARAGUS, ROSEMARY POLENTA, MUSTARD GREENS, APRICOTS

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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., Versante on the lawn 4–8 p.m. | 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 CHICKEN PICCATA: AIRLINE CHICKEN BREAST, POTATO GALETTE, CAPERS, ROASTED VEGETABLES CRISPY BRUSSELS SPROUTS: FRIED BRUSSELS SPROUTS, BACON, WHITE TRUFFLE HONEY CREAMY PESTO BUCATINI: SLOW-ROASTED TOMATO CONFIT, BURRATA, CHICKEN, PANKO MUSHROOM FETTUCCINE: WILD MUSHROOMS, PEPPER FETTUCCINE, BUTTER, TRUFFLE OIL, SHAVED PARMESAN, HERBS

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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 sunroom, Versante offers a comforting selection of options designed to please the entire family. Relax over a local craft beer while you enjoy a snack before you settle in and order dinner. The pizza options offer interesting selections and toppings that will surprise you, like the Spiro, with baby arugula, prosciutto, pistachios, honey and truffle oil. A full bar menu, select wine list and craft cocktail menu are always an option too, and half-price appetizers and pizza are offered daily from 4 to 5 p.m., for dine-in only. Versante is a comfortable, casual addition to the dining scene in Park City, offering great value. Easy online ordering and pickup are also available through ChowNow.

APRÈS PENDRY Indoor and outdoor lobby bar Open daily | 2417 West High Mountain Rd.

KIMBALL JCT./CANYONS VILLAGE

435.800.1990 | pendry.com/park-city/dining | @pendryparkcity The slope side area of Canyons Village got a lot more lively when the Pendry Park City opened last winter. The open, airy lobby hosts Après Pendry, the perfect spot to unwind from a day or wind up for an evening. From cozy sofas to a sleek bar, the lounge is already a hot spot. The contemporary feel is both vibrant and comfortable. From live music to indoor and outdoor seating, this is a welcome option for drinks, snacks and socializing. The cocktails offer unexpected combinations, like the Spumoni with Campari, gin, grapefruit, a pink peppercorn simple syrup and tonic, while snacks like caviar and homemade chips are often meant to be shared. The wagyu beef sliders and tomato burrata are quickly becoming menu favorites. Local cheese on the charcuterie board adds to the rustic Utah feel. Just need an afternoon pick-me-up? There are coffee drinks and homemade cookies that are hard to resist.

MENU SAMPLING CHEESE & CHARCUTERIE: LOCAL CURED MEATS AND CREAMERIES, GRILLED BREAD, HOUSE PICKLES WATERMELON SALAD: COMPRESSED WATERMELON, SHAVED BEET, HUMBOLDT FOG, MISSION FIG, ELDERFLOWER VINAIGRETTE WAYGU BEEF TARTARE: SOUS VIDE EGG YOLK, CRISPY BREAD OYSTERS ON THE HALF-SHELL: EAST COAST OYSTERS, GIN COCKTAIL SAUCE, CUCUMBER MIGNONETTE WAYGU BEEF SLIDERS: SPECIAL SAUCE, CHEDDAR CHEESE, LETTUCE, TOMATO, BRIOCHE BUN SHRIMP COCKTAIL: U-10 COLOSSAL SHRIMP, GIN COCKTAIL SAUCE, LEMON, TABASCO

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BIG DADDY’S PIZZA Family-run pizzeria serving wings, rib tips, jalapeño poppers and more Open daily | 1612 W. Ute Blvd., Ste. 111, Kimball Plaza 435.649.1591 | bigdaddyspizzapc.com

MENU SAMPLING GARDEN SALAD: MIXED GREENS, BLACK OLIVES, GREEN PEPPERS, ONION, FRESH TOMATOES, CROUTONS, MOZZARELLA CHEESE PARK CITY PIZZA: SAUSAGE, MUSHROOMS, BLACK OLIVES AND RED ONIONS DADDY’S SHRIMP PIZZA: OUR SECRET GARLIC SAUCE, SHRIMP, FETA CHEESE AND ARTICHOKE HEARTS FRANK’S BUFFALO CHICKEN PIZZA: FRANK’S HOT SAUCE ON THE BOTTOM AND LOTS OF CHICKEN MARINATED IN BUFFALO SAUCE BREAD BITES: CHOICE OF PARMESAN, CINNAMON STREUSEL OR RASPBERRY WHITE CHOCOLATE XL FAMILY DEAL: 18-INCH TWO-TOPPING PIE WITH GARLIC BREAD AND A TWO-LITER SODA

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KIMBALL JCT./CANYONS VILLAGE

This family-run, classic pizzeria serves up the biggest pizza in the Wasatch Back.

Over two feet in diameter and beginning with a whopping three pounds of dough, the pizza is then loaded with about four pounds of cheese and other toppings.

So order with a big appetite. The Grand Daddy, in fact, hardly fits out the front door! Locals and visitors flock to this fast-casual spot for fresh flavors and come back for the stellar customer service. The dough and sauces are made in-house, and even the cheese is shredded and vegetables are chopped on site. Favorites include the Nasty Boy (meat pizza with a choice of two vegetables) and the chicken pesto (chicken, tomato, mushroom). Don’t forget to ask about delivery. Smaller pies and slices are also on the menu, alongside gluten- and dairy-free choices, too. Even the crust is customizable — hand-tossed, thin and thick are on the menu.

DISCO PIZZA Slope-side go-to for house-made pizzas, comfort food and milkshakes Check website for hours | 2417 West High Mountain Rd.

KIMBALL JCT./CANYONS VILLAGE

435.800.1990 | pendry.com/park-city/dining | @pendryparkcity From the minute you enter Disco Pizza you are inundated with its lively atmosphere and the scent of New York-style pizza. Kids will immediately be drawn to the PlayStations built into all the booths, while adults will be taken back to their youth with the disco lights and jukebox. Pizzas can be whipped up quickly in the pizza oven so no one goes hungry, and you can also find classic American/Italian fare on the menu. Plenty of fresh salad options round out the meal. The cold beers on tap and creative cocktails are a treat, but the milkshakes (both virgin and spiked) will put a smile on everybody’s face. While the Cookies & Milk (vanilla ice cream, sweet malt and chocolate chip cookies) is a favorite, you can also build your own with a ton of fun options. Disco Pizza is conveniently located in the Pendry hotel, offering dine-in, to-go and your perfect pizza party event.

MENU SAMPLING CRISPY MOZZARELLA STICKS: MARINARA CHICKEN WINGS: CARROTS AND CELERY, BLUE CHEESE DRESSING, IN GINGER SOY GLAZE, CLASSIC BUFFALO OR SNOW MELTER MEAT LOVERS’ PIZZA: MOZZARELLA, RED SAUCE, ITALIAN SAUSAGE, MEATBALLS, PEPPERONI MARGHERITA PIZZA: MOZZARELLA, SHARP PROVOLONE, MARINARA, SLICED TOMATOES, FRESH BASIL MEATBALL SUB: MARINARA, MOZZARELLA, GARLIC AND PARMIGIANA, HOAGIE ROLL CARBONARA PASTA: BUCATINI, PANCETTA, PECORINO

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DOS OL AS Mexican and Californian coastal-inspired cantina and cuisine Open daily | 2417 West High Mountain Rd. dosolaspc.com

MENU SAMPLING BARBACOA NACHOS: CREMA, BLACK BEANS, GUACAMOLE, OAXACAN AND ASADERO CHEESE, PICO DE GALLO, PICKLED JALAPEÑOS COSTILLA: BRAISED SHORT RIB, ADOBO, SMOKED PLANTAIN PUREE, ROASTED VEGETABLES POLLO ROSTIZADO: ROASTED CHICKEN, MOLE, PICKLED VEGETABLES, MEXICAN RICE CAMARONES TACOS: CRISPY SHRIMP, SHREDDED CABBAGE, CHILE-AJO AÏOLI PULPO TACOS: GRILLED CHILE-AJO OCTOPUS, BLACK GARLIC AGAVE, AVOCADO PUREE CHURROS: MEXICAN CHOCOLATE SAUCE, DULCE DE LECHE ICE CREAM

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KIMBALL JCT./CANYONS VILLAGE

Classic and authentic Mexican meets contemporary and modern on the plaza at Canyons Village. The energy is vibrant, and the bright space is inviting. The experience is approachable, fun and playful, with plenty of family-style shareable snacks. Celebrate the end of the fun-filled day in this energetic space while connecting with friends and family. The menu is inspired by traditional Mexican cuisine with a California spin. A strong list of creative margaritas, like the Cadillac on Fire (resposado, lime juice, Grand Marnier, flames and agave) will help you settle into the experience. Find fresh ceviche and creative salads if you want something lighter, or dig into tacos and main plates like a roasted chicken with mole, pickled veggies and Mexican rice for a heartier meal. Dos Olas offers a fine list of tequila and mezcal, and plenty of beer and wine options too. A classic michelada is an easy choice.

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

KIMBALL JCT./CANYONS VILLAGE

435.655.2270 | DraftsParkCity.com Drafts Burger Bar is an award-winning gastropub featuring handcrafted burgers, gourmet wings, delicious sides and showstopping milkshakes topped with chocolate churros, Twix® or Pop-Tarts®. Order from one of the seven types of wings — from the low-heat honey chipotle to the spiciest Queen of Versailles hot sauce, a personal creation from the queen herself, Jackie Siegel. DBB has over 50 beers from around the world, an eclectic wine list and a fully stocked liquor bar served by expert mixologists. DBB is both elegant and comfortable, with 18 flat-screen HDTVs and an amazing wraparound deck with a lively mountainside atmosphere. From the sizzling menu to the amazing service, DBB is the place to be and be seen.

MENU SAMPLING WAKE ME UP BEFORE YOU COCOA: CHOCOLATE ICE CREAM, MALT, CHOCOLATE CHURRO BLUE MOO: BACON, LETTUCE, TOMATO, CARAMELIZED ONIONS, DBB STEAK SAUCE, BLUE CHEESE CRUMBLE VOTE FOR PEDRO BURGER: CHILE RELLENO, PEPPER JACK CHEESE, PICO DE GALLO, AVOCADO, SMOKED QUESO, FRIED JALAPEÑO, LETTUCE CLUCK NORRIS: BREADED CHICKEN BREAST, DBB BUFFALO SAUCE, CHUNKY BLUE CHEESE DRESSING, LETTUCE, TOMATO, ONION BOUJIE HIPPIE: HOUSE-MADE QUINOA SUNFLOWER SEED BLACK BEAN PATTY, CARAMELIZED ONION, HUMMUS, TOMATO JAM, BOURSIN CHEESE, CRISPY KALE CHIP

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EDGE S TEAKHOUSE Urban-steakhouse feel with top-quality meats and ingredients Open daily for dinner | 3000 Canyons Resort Dr. 435.655.2260 | EdgeParkCity.com

MENU SAMPLING SNAKE RIVER FARMS: 10-OUNCE GOLD LABEL EYE OF RIB-EYE OR 8-OUNCE GOLD LABEL RIB-EYE CAP NIMAN RANCH: 14-OUNCE DRY-AGED KANSAS CITY STRIP OR 18-OUNCE DRY-AGED COWBOY RIB-EYE WAGYU TARTARE: SNAKE RIVER FARMS WAGYU, MUSTARD SEEDS, EGG YOLK EMULSION, BLACK TRUFFLE, PERUVIAN POTATO CRISP, 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

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

ESCALA PROVISIONS COMPANY AT HYATT CENTRIC Seasonal, fresh, accessible menu Breakfast, lunch and dinner, 7 days a week | 3551 N. Escala Court

KIMBALL JCT./CANYONS VILLAGE

435.615.4240 | parkcity.centric.hyatt.com Not all hotel restaurants have a seasonal menu with locally sourced, fresh ingredients, but that is what you will be treated to at Escala Provisions Company, in the Hyatt Centric in Canyons Village of Park City Mountain Resort. Whether you are an overnight guest or not, this is a great option to refuel post-bike or hike with breakfast, lunch or dinner. With sweeping views through large windows and a lovely deck, you will want to enjoy the scenery while you wait for the made-to-order French toast or a grass-fed burger. Local cheese will fill your grilled cheese, with added treats like caramelized onions and more. Find regional liquor and beers on tap. The grab-and-go section at the deli next door is perfect if you are on the run — it’s filled with fresh salads and quick sandwiches in addition to breakfast options. At dinner, try to save room for one of the gorgeous desserts, too.

MENU SAMPLING CHILAQUILES SCRAMBLE: ONIONS, SCALLIONS, TORTILLA CHIPS, RANCHERO SAUCE, SOUR CREAM, COTIJA, CILANTRO, CHOICE OF MEAT CRISPY OYSTERS: POTATO FLOUR BATTERED, UTAH FRY SAUCE, PICKLED VEGETABLES SHRIMP PO’ BOY: CORNMEAL BATTERED, PICKLED ONIONS, LETTUCE, TOMATO, CENTRIC REMOULADE MESCLUN GREEN SALAD: CRACKED PEPPER, ROGUE BLUE CHEESE, LEMON AND LAVENDER VINAIGRETTE DRY-RUB STRIP STEAK: WILTED BASIL, SPINACH, GREEN CHILE VERDE, CORN AND PINEAPPLE SALSA, CHARRED SUMMER SQUASH CHOCOLATE CREMEUX: SALTED BOURBON CARAMEL, SEASONAL BERRIES, PISTACHIO, PEANUT BUTTER, CHOCOLATE FUDGE

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HAN A R AMEN BAR Authentic Japanese experience Open Thurs.–Tues. 11:30 a.m.–8 p.m. | 6546 N. Landmark Dr. 435.962.9188 | hanaramenbar.com

MENU SAMPLING SPICY GYOZA: HOUSE-MADE GYOZA TOPPED WITH SPICY MAYO, CHILE GARLIC CHIPS, CILANTRO AND SESAME SEEDS CHICKEN KARAAGE: HOUSE-MADE JUICY FRIED CHICKEN TORI PATIAN: RICE CHICKEN BROTH, SHIO TARE, CHICKEN CHASHU, FRIED CHICKEN SKIN, WHITE NEGI, CILANTRO #1 TONKOTSU RAMEN: RICH BONE BROTH WITH SESAME SEEDS, PORK BELLY, WOOD EAR MUSHROOM AND SCALLIONS CLASSIC SHOYU: CHICKEN BONE AND DASHI CLEAR BROTH, TOPPED WITH MENMA, SCALLIONS, NORI, SPINACH AND FISH CAKE STRAWBERRY CHAMPAGNE CREPE CAKE: LOCALLY MADE JAPANESE CREPE CAKE WITH 20 LAYERS

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Walk into this Kimball Junction-area restaurant, and you will be transported to Tokyo. From the mural on the wall to the ramen in your bowls, the experience mirrors Japanese tradition. The chef and owners trained under legendary ramen chef Koitani-San from Tokyo, and the attention to detail shows through in each bowl. Everything is made in-house from scratch, from the broth that takes days to make to the handcrafted noodles. The team at Hana Ramen Bar uses only premium organic, free-range sourcing, and no preservatives or chemical ingredients in their cuisine. While tonkotsu ramen steals the show, there are plenty of other delicious menu favorites, including freshly made gyoza, Szechuan green beans and a katsu curry plate. Find fun Japanese sodas, teas and nitro brew to wash it all down. This easy stop is great for a dining experience or an option for takeout as well.

KITA Modern Japanese grill Breakfast, lunch and dinner daily | 2417 West High Mountain Rd.

KIMBALL JCT./CANYONS VILLAGE

435.513.7213 | pendry.com/park-city/dining | @pendryparkcity This sleek, Japanese grill and sushi bar is the signature spot at the new Pendry Park City. Offering everything from prime steaks to sushi to ramen, the menu is comfortable yet sophisticated. Cozy up to the sushi bar for a live view of the chefs making your rolls, or relax in the open indoor space or outdoor patio. At breakfast, you will find a blend of Japanese and American specialties, and the lunch and dinner options are accompanied by a curated menu of beer, wine, sake and cocktails. Splurge on a Japanese A5 wagyu steak or a wood fire-grilled octopus, or better yet, both. But be warned: There is an array of desserts you will want to save room for, like seasonal mocha or a unique milk bread, bread pudding with a Japanese whiskey flambé.

MENU SAMPLING RAMEN: KIMCHI, ROASTED PORK BONE BROTH, EGG, PORK BELLY AHI TUNA POKE: STICKY RICE, AVOCADO, WAKAME, EDAMAME, SUNOMONO SALAD, PONZU, SPICY AIOLI, SESAME SEEDS MISO-SAKE HALIBUT: OSHITASHI SPINACH, CARROT MISO PUREE, GINGER KAISEN FUTO MAKI: TUNA, SALMON, HAMACHI HOTATE, IKURA, SHISO, CUCUMBER WOOD-FIRED CHOPS AND STEAKS: JAPANESE A5 WAGYU BEEF, AMERICAN WAGYU, USDA PRIME, 30-DAY DRY-AGED WAGYU, BISON ORA KING SALMON: BABY BOK CHOY, COCONUT FORBIDDEN RICE, MIRIN ORANGE REDUCTION

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POOL HOUSE Rooftop lounge and pool serving classic American fare and drinks Open daily | 2417 West High Mountain Rd. 435.800.1990 | pendry.com/park-city/dining | @pendryparkcity

MENU SAMPLING ROOF TOP NACHOS: BLACK BEANS, CHEDDAR CHEESE, ONIONS, JALAPEÑOS, CREMA, ROASTED PEPPERS AHI TUNA TARTARE: HOUSE PONZU, AVOCADO, RADISH, KIMCHI PUREE, CRISPY WONTONS CRISPY BUFFALO CAULIFLOWER: TANGY CHILE SAUCE, RANCH DRESSING ANCIENT GRAIN BOWL: FARRO, QUINOA, ROASTED SEASONAL VEGETABLES, BABY KALE, MINT LEBNEH, FIVE-HERB PISTOU AVOCADO CHOP SALAD: ROMAINE AND RED LEAF LETTUCE, TOMATOES, BLACK BEANS, ONIONS, AGED CHEDDAR, GREEN GODDESS DOUBLE STACK BURGER: AGED CHEDDAR, SHAVED LETTUCE, SLICED TOMATOES, CHEF’S SPECIAL SAUCE, BRIOCHE BUN

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The Pool House is debuting June 2022 and provides the Canyons Village with its first stylish rooftop lounge where you can experience the very best of Pendry, all while soaking in the stunning views of the surrounding mountains.

This year-round perch offers an all-day menu of classic American mountain fare, local beers and creative custom cocktails that could hit the spot during the day or be the perfect footnote to end your day. Enjoy a lunch of Roof Top Nachos or stay for a cocktail and pair it with the Ahi Tuna Tartare. This bar and grill offers the ideal location to meet up for an alfresco experience après bike or hike, all just steps from the trails.

POWDER AT WALDORF ASTORIA PARK CITY A mouthwatering seasonal menu inspired by the region’s finest local ingredients

Open daily 7 a.m.–11 p.m. for breakfast, lunch and dinner | 2100 Frostwood Dr.

KIMBALL JCT./CANYONS VILLAGE

435.647.5666 | waldorfastoriaparkcity.com At Powder restaurant, located at the heart of Canyons Village base of Park City Resort, technique and imaginations are balanced with comfort-style, contemporary cuisine. Executive Chef Ryan Burnham is inspired by the region’s finest local ingredients to create a remarkable dining experience. The chef and his team operate Powder Restaurant at 90% plastic free while sourcing ingredients and produce from local farmers and vendors. 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 postbiking, family dining or a romantic dinner, with complimentary valet parking.

MENU SAMPLING CHEDDAR BISCUITS: ORANGE BLOSSOM AND HONEY BUTTER HAMACHI CRUDO: CUCUMBER WASABI, PICKLED MUSHROOM, GINGER PONZU “WALDORF” SALAD: BELGIAN ENDIVE, HAZELNUT, POMEGRANATE, BRAEBURN APPLE, VERJUS VINAIGRETTE MISO-GLAZED BLACK COD: MAITAKE MUSHROOM, CHARRED LETTUCE AND SCALLION SOY BROTH SPRING MUSHROOM BOLOGNESE: BUCATINI PASTA, CHEF’S RICOTTA AND BASIL NIMAN RANCH TOMAHAWK PORK CHOP: CRISPY PARMESAN POLENTA, KALE, ROASTED PEAR, HONEY BLACK PEPPER GASTRIQUE

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

435.575.0295 | redrockbrewing.com

MENU SAMPLING FRENCH ONION STEAK SANDWICH: NEW YORK STEAK, GRUYÈRE, MOZZARELLA, CARAMELIZED ONIONS, ONION AU JUS, TOASTED SOURDOUGH ALASKAN HALIBUT FISH & CHIPS: RED ROCK BEER-BATTERED HALIBUT, COLESLAW, TARTAR, CURLED STEAK FRIES SUPERFOOD SALAD: BABY KALE, ARUGULA, WATERCRESS, GOAT CHEESE, ROASTED BEETS, AVOCADO, BLUEBERRIES, GRAPEFRUIT, TOASTED PISTACHIOS, CITRUS BALSAMIC VINAIGRETTE STUFFED PORTOBELLO MUSHROOM: HERBED CREAM CHEESE, MOZZARELLA, ITALIAN BREADING, HOUSE-MADE SAN MARZANO TOMATO SAUCE WILD MUSHROOM PIZZA: ROMANO, GRUYÈRE, CRIMINI, SHITAKE AND OYSTER MUSHROOMS, BALSAMIC CARAMELIZED ONION, THYME, GARLIC

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If you are looking for the best spot to enjoy a family-friendly dining experience, then head to Red Rock Brewing at Kimball Junction. With its award-winning beers, 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 offers a wide selection of craft beer styles and a delicious menu in a relaxed, adult-only area.

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

KIMBALL JCT./CANYONS VILLAGE

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

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

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

435.654.1400 | theblueboarinn.com

MENU SAMPLING FONDUE FOR TWO: GRUYÈRE AND EMMENTAL CHEESE, APPLES, CORNICHONS, HAM, SALAMI, SOURDOUGH BREAD, PEARL ONIONS SMOKED SALMON: TOASTED BAGUETTE, HARD-BOILED EGG, CAPERS, SHALLOTS WILD BOAR CARBONARA: BUCATINI PASTA, WILD BOAR BACON, SHAVED PARMESAN HOLSTEINER SCHNITZEL: SAUTÉED SPAETZLE, ASPARAGUS, FRIED EGG, CITRUS BEURRE BLANC FOREST MUSHROOM GOULASH: SAUTÉED FOREST MUSHROOMS, ASPARAGUS, POTATO DUMPLINGS ROAST COD: SHRIMP AND SAFFRON RISOTTO

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Nestled in the foothills of Midway, The Blue Boar Inn & Restaurant resides in an old world-style European chateau with all the modern-day amenities.

The dining experience takes you back to the French countryside with classical preparations using a modern approach along with seasonal and organic ingredients from the Inn’s garden. The restaurant has enjoyed annual recognition over the years from AAA, Wine Spectator and Best of State. In addition to its daily breakfast, lunch, and dinner offerings, the restaurant serves a five-course à la carte brunch on Sundays and a Wednesday-night chef’s three-course prix fixe dinner. Escape to the country for a romantic getaway or a meal with friends on the outdoor Hinterhof patio or a table in the formal dining room and enjoy European hospitality at The Blue Boar Inn & Restaurant.

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

HEBER VALLEY & SURROUNDING AREA

435.654.5336 | dairykeen.com Since 1946, the Mawhinney family has been serving up traditional burgers and shakes to the Heber City neighborhood. In the building of what was once a Dairy Queen is Dairy Keen — Home of the Train. As generations of the Mawhinney family continue to serve a variety of burgers, sandwiches, salads and ice cream items, a miniature train circulating overhead celebrates the history of Heber Valley. Burgers and sandwiches stack the menu with options, including fried or grilled chicken, fish, turkey, ham and more. An ample side selection includes french fries, onion rings or tater tot stix. The menu also has many gluten-free offerings. Throughout the years, Dairy Keen has received many Best of State awards for these items, most notably Best of State shakes or frozen desserts for 17 consecutive years.

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

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

MENU SAMPLING HOT MESS: LARGE BAKED POTATO, BUTTER, CHEESE, BACON, GREEN ONIONS, SOUTHWESTERN RANCH, CHOICE OF MEAT GARDEN BOWL: MIXED GREENS, TOMATOES, CARROTS, CHEESE, BACON, CRAISINS, RED ONIONS, HOUSE DRESSING, CHOICE OF MEAT GOOCHY SUNDAE: HOMEMADE MAC ‘N’ CHEESE, BACON, CHEESE, GREEN ONIONS, BBQ RANCH, CHOICE OF MEAT GOOCHY SCOOPS: FRITOS SCOOPS, CHEESE SAUCE, BAKED BEANS, CHOICE OF MEAT, CHEDDAR, PEPPERONCINI, BACON, GREEN ONIONS, BARBECUE RANCH, SPICY BARBECUE SAUCE, JALAPEÑOS, SOUR CREAM ST. LOUIS RIBS: GOOCHY’S FAMOUS RIBS, COOKED LOW AND SLOW

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Steve and Heatherly Stanley’s Midway barbecue joint is connected to the West Main Chevron station and continues to serve up homemade, authentic Western barbecue in a relaxed environment. The name of the place comes from a nickname of Steve’s. His grandkids call him “Goochy Goo,” which rhymes with barbecue, so combined with his love of down-home food, the place was born. We love the prime rib date night on Friday evenings as well as the tacos — served with two warm corn tortillas, choice of smoked brisket, pulled pork or chicken, chopped onions, house-made cilantro lime ranch dressing, cotija cheese and fresh cilantro. Offering dine-in, takeout and catering for both large and small events, this is a treasured local establishment and a can’t-miss stop for devoted barbecue fans.

HEBER VALLEY PIZZA CO. Classic pizza and saloon in Old Town Heber Open Wed.-Sun. 5 p.m.–9 p.m. | 650 W. 100 S., Ste. 9, Heber City

HEBER VALLEY & SURROUNDING AREA

435.319.6090 | heberpizza.com The owners of this charming, classic pizza saloon know good pizza. Both worked together at the St. Regis Deer Valley restaurants and perfected a pizza dough recipe over many years. A true neighborhood and local spot, Heber Valley Pizza Co. crafts every pizza to California-style perfection. Their motto is simple, fresh and loved, and complements the atmosphere in a historical building in the Heber Town Square. The family-friendly environment works well for a night out, but the menu is perfect for takeout, too. Beer and wine are available, and kids will be happy with the heavenly root beer floats. While the garlic knots are top-notch and the chef’s favorite, foodies might be drawn to the cracklins with a habanero Tajin dust or polenta sticks to snack on.

Look for nightly pizza specials in addition to the regular menu, and enjoy an outdoor patio on warm nights.

MENU SAMPLING GARLIC KNOTS: OLIVE OIL, PARMESAN, FRESH HERBS ANTIPASTO: SALAMI, PROSCIUTTO, TOMATOES, MOZZARELLA, MARINATED ARTICHOKE, KALAMATA OLIVE, RED ONION, ARUGULA, BALSAMIC DRESSING SALAMI: GOAT CHEESE, MOZZARELLA, TOMATO, FRESH JALAPEÑO SPICY SHRIMP: TOMATO, MOZZARELLA, ROASTED RED PEPPER, GARLIC, FRESH BASIL DA PIE: PEPPERONI, SAUSAGE, BACON, MOZZARELLA, TOMATO, MUSHROOM, OLIVE, RED ONION, BELL PEPPER SCOTTIE CAKE: ANGEL FOOD CAKE, FRESH STRAWBERRIES, WHIPPED CREAM

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

435.649.8300 | highwest.com

MENU SAMPLING SQUEAKY BEE CHEESE CURDS AND ZUCCHINI: BEER-BATTERED FRIED CURDS AND ZUCCHINI WITH COMEBACK SAUCE AND LIME CREOLE-SPICED SMOKED CHICKEN WINGS: COFFEE BARBECUE WING SAUCE AND HOUSE BLUE CHEESE DRESSING ROAST TOMATILLO AND DOUBLE RYE FIVE-BEAN CHILI: CORIANDER CREMA, FRIED HOMINY, CILANTRO MICHOACAN TACOS: NIMAN RANCH PORK CARNITAS WITH SHREDDED CABBAGE, CUMIN CREMA, PICO DE GALLO, FRESH PICO DE GALLO SMOKED BRISKET HASH: TWO FRIED CAGE-FREE BROWN EGGS, COFFEE BARBECUE SAUCE BOURBON-MOLASSES WINTER UPSIDE-DOWN CAKE: WINTER FRUIT MINCE, SALTED WHISKEY CARAMEL, VANILLA ICE CREAM

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Located on the beautiful Blue Sky Ranch, this family-friendly venue welcomes you to enjoy mountain-crafted cuisine and sensory whiskey tours and tastings.

Home to High West’s Main Distillery operations, the distillery boasts a 1,600-gallon copper still, which, along with the unique filtered limestone water of the ranch, provides High West’s distillers the template on which the brand has built its cachet. Visit for a distillery tour and whiskey tasting, followed by a delicious lunch Thursdays through Saturdays and the can’t-miss Sunday brunch. The rotating and rotisserie-inspired menu for the High West Supper Club will now be hosted on Wednesday evenings, 6–8 p.m. Make a reservation today at OpenTable.com.

THE L AKEHOUSE AT DEER CREEK Utah heritage cuisine Dinner Wed.–Sun., brunch Fri.–Sun. | 5317 S. Highway 189, Heber City

HEBER VALLEY & SURROUNDING AREA

435.210.7474 | thelakehousedeercreek.com The Lakehouse offers a rare opportunity to match incredible views of Deer Creek Reservoir with impeccable food, drinks, and service. The chef, a Utah native, is passionate about sourcing locally and seasonally as she is about creating unique dishes. Enjoy a relaxing day on the deck overlooking the Wasatch Back with light summer fare or a casual-to-upscale dinner with intentionally paired food and cocktails to create a memorable experience. Save room for dessert, which rotates the chef’s famous house-made pies and always offers something to splurge on.

MENU SAMPLING DUCKFAT FRYBREAD SCONES: WHIPPED WILD SUMAC HONEY BUTTER CORN DUMPLINGS: HUSH PUPPIES IN PARMESAN CREAM, HEIRLOOM TOMATO, CHARRED CORN, HERBS ROASTED QUAIL AND GRILLED SUMMER LETTUCE: TOASTED OATS, GRILLED TURNIPS, DATES, PEAR BUTTER VINAIGRETTE RABBIT BOLOGNESE LASAGNETTE: FARMHOUSE PASTA, BURRATA, APRICOT GASTRIQUE, PINYON, DRIED RAMPS MY MOTHER’S CHICHANA: STEAK OR CHICKEN, SPICY CRUSHED TOMATO SAUCE, BELL PEPPER AND ONION, WILD RICE ON A TORTILLA TOMAHAWK STEAK: WAR ASH, CHORON SAUCE

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LUSH’S BBQ Bringing Tennessee to the mountains Thurs.–Sat. 11 a.m.–9 p.m., Sun. 11 a.m.–7 p.m. | 215 S. Main St., Kamas 435.783.2831 | lushsbbq.com

MENU SAMPLING FAMILY MEAL: 1.5 POUNDS MEAT OF CHOICE WITH FOUR BUNS, BARBECUE SAUCE, SLAW AND BEANS FRIED CHICKEN PLATE: COLLARD GREENS, MASHED POTATOES, CORNBREAD AND SMOKED BEANS RIBS WITH CHOICE OF SIDES LIKE TATER TOTS, GNOCCHI POTATO SALAD OR MASHED POTATOES VEGETARIAN BARBECUE PORTOBELLO REUBEN: GRILLED PORTOBELLO, BARBECUE SAUERKRAUT, SMOKED GOUDA, THOUSAND ISLAND, ON SEASONED MARBLE RYE MEATBALL SUB: HOMEMADE SMOKED MEATBALLS WITH SICILIAN GRAVY AND CHEESE IN A HOAGIE ROLL

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Starting as a popular food truck, Lush’s BBQ is now a brick-and-mortar restaurant in Kamas, with a Park City spot coming soon. Owner Richie Lush grew up in Tennessee; his sauce and style is inspired by barbecue legends Eddie “Cheese” Smith and Charlie Woodley. All the meat is smoked in a blend of hickory and oak for at least 16 hours and accompanied by a vinegar-based barbecue sauce. Sides can also steal the show, with choices like a mustard coleslaw and collard greens. Don’t miss the most interesting twist — a gnocchi potato salad. The meal makes for great takeout, but if you dine in, you can enjoy your meal with some beer or wine on the outdoor patio. Don’t forget to consider Lush’s for your next catered meal or event, too. While the ribs are not to be missed, other options like fried chicken and spaghetti and meatballs can satisfy any craving.

MOUNTAIN WELLNESS BAR Meal prep and healthy cafe, 100% gluten free Tues. 3–6 p.m.,Wed.–Fri. 8 a.m.–6 p.m., Sat. 8 a.m.–3 p.m. | 32 S. Main St., Ste. 5, Heber City

HEBER VALLEY & SURROUNDING AREA

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

MENU SAMPLING KOREAN BEEF BOWL: ORGANIC GROUND BEEF SIMMERED IN COCONUT AMINO GINGER GARLIC SAUCE, BOK CHOY, SHREDDED CARROTS, PEPPERS, GREEN ONIONS, RADISHES, CAULIFLOWER RICE OR BROWN RICE SWEET POTATO TOAST: PAN-FRIED PASTURE-RAISED EGG, CHICKEN SAUSAGE AND FRESH FRUIT THE BAKERY: DAILY SELECTION OF OUR HEALTHY AND DELICIOUS GLUTEN-FREE, DAIRY-FREE AND REFINED SUGAR-FREE BAKED GOODS LEMON CHICKEN PICCATA: PAN-ROASTED CHICKEN, GARLIC LEMON CAPER SAUCE, ZUCCHINI NOODLES OR GLUTEN-FREE NOODLES, AND SAUTÉED BROCCOLINI

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THE OVERLOOK RES TAUR ANT Black Rock Resort dining experience with great views Lunch, dinner, weekend brunch | 909 West Peace Tree Trail, Heber City 435.575.1700 | blackrockmountainresort.com

MENU SAMPLING CRISPY WINGS: TOSSED WITH YOUR FAVORITE SAUCE AND SERVED WITH CARROTS, CELERY, BLUE CHEESE OR RANCH, AND CHOICE OF BUFFALO, BOURBON BBQ OR SPICY ASIAN PEAR AND BRIE SALAD: ARTISAN GREENS, SWEET POTATO CHIPS, CRANBERRIES AND MARCONA ALMONDS TUSCANY PIZZA: PROSCIUTTO, SHRIMP, MOZZARELLA, CHERRY TOMATO, BABY ARUGULA AND PESTO SAUCE OPEN-FACE STEAK FRITES: 8-OUNCE RIB-EYE, MUSHROOMS, ONIONS, WHISKEY DEMI-GLACE, TOASTED SOURDOUGH AND POMMES FRITES BUCATINI AND SAUSAGE: BUCATINI PASTA, SAUSAGE, SAUTÉED ONION, SWEET PEPPER, MARINARA SAUCE AND SHAVED PARMESAN

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Located inside Black Rock Mountain Resort, The Overlook provides an inviting and comfortable space with sweeping views. A creative menu offers approachable but upscale American dishes. Partnerships with many regional growers and producers allow the restaurant to support sustainable practices and seasonal dishes. Here, even the fries are made fresh and in-house. There are plenty of vegan and vegetarian dishes on the menu to go along with staples like a mean French onion soup and hamachi sashimi. The dinner menu can be as casual as pizza and burgers or as upscale as a steakhouse. The chef, Ernesto Rocha, is from Mexico City but has been a popular Park City favorite since 1991. A separate bar area offers an extensive local beer and craft cocktail menu, along with six oversize TVs playing sports packages, live music and more.

SPIN CAFE Fun, casual American restaurant with an eclectic menu and fresh gelato Lunch, dinner, dine-in, takeout and catering | 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, as well as takeout orders. Spin offers Utah beers on tap and a foodfriendly wine list.

MENU SAMPLING MEDITERRANEAN VEGGIE BURGER: WHOLE-GRAIN VEGGIE PATTY, GRILLED ZUCCHINI, SWISS, TOMATO JAM, ROMAINE, WHOLE-WHEAT BUN CYCLONE SALAD: GRILLED SALMON, ORGANIC GREENS, HONEY CAYENNE DRESSING, TOMATOES, CUCUMBERS, TORTILLA STRIPS KOREAN BEEF BOWL: GOCHUJANG BEEF, JASMINE RICE, KIMCHI SLAW, HARD-BOILED ORGANIC EGG, GREEN ONION, SESAME, SWEET SOY CAROLINA PULLED PORK SANDWICH: SUCCULENT SMOKED PORK SHOULDER WITH MUSTARD SLAW ON A POTATO ROLL 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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Great Japanese Sushi Rolls 18-Plus Years of Sushi Experience Food that you have come to expect over the years with fresh fish, quality ingredients, mixed with home cooking and reasonable prices.

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

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

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

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

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

435.658.5451 | thebridgecafeandgrill.com

Providing premium dining experiences in the comfort and privacy of your home.

804.999.1871

|

CHEF NOAH SACKS

|

@inseasondining

When one place is everywhere you want to be.

New Homes from $1.2M-$10M+ | On-Site Design Studio | Scan QR Code to View Available Properties Obtain the Property Report required by Federal law and read it before signing anything.

The California Department of Real Estate has not inspected, examined, qualified this offering. No Federal agency has judged the merits or value, if any, of this property.

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

Outside the Kitchen Perfect Pool Party Deer Valley Resort offers up elevated snacks and drinks at Goldener Hirsch’s rooftop pool.

by Allison Arthur Photos by Carla Boecklin Nothing says summer like a pool party.

And nobody knows how to cater a party better than Deer Valley Resort. The rooftop pool at Goldener Hirsh couldn’t have been a better backdrop for this high school reunion.

The menu was stacked with individual and bite-size portions that were easy to eat poolside and didn’t weigh you down. Fun finger sandwiches and charcuterie cups were a highlight.

Of course, the drinks were an important part of the party, and the options were garnished beautifully, making them even more fun to drink. Dessert is always a good idea, and the fruit parfaits made a splash at the end.

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CATERING BY DEER VALLEY RESORT ON THE MENU INDIVIDUAL CHARCUTERIE CUPS TOMATO AND WATERMELON SALAD TEA SANDWICHES BLOOD ORANGE DREAMSICLE SHAKES RAINBOW PARFAITS FLORAL ARRANGEMENTS FLOWERS BY YOU ON LOCATION GOLDENER HIRSCH ROOFTOP POOL

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Deer Valley Resort chefs and mixologists whipped up colorful drinks and food to brighten the pool scene. The menu was thoughtfully created to allow for individual servings and easy-to-eat bites.

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Hats from JW Bennett were donned by several guests.

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Decor details included Flowers By You arrangements, fun rafts and Turkish towels.

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Since shooting this spread last summer, Goldener Hirsch has transitioned from a Deer Valley property to an Auberge property. Here is a little information about the resort’s new executive chef and plans for this summer.

Born and raised in France, Nicolas Lebas began his culinary career in a bistro in Lyon, and it has taken him to Mexico, Texas, Florida and Georgia.

This summer, Lebas will introduce the first-ever Goldener Summer Market.

Inspired by the French guinguette, an open-air drinking establishment in the suburbs of 19th-century Paris and other French cities, the market will launch in tandem with the opening of the summer chairlifts at Deer Valley Resort.

Every Saturday from June 18 through September 3, the resort invites guests to take in scenic views from Deer Valley’s chairlifts. Once returned to the Silver Lake base area, the outdoor market will have light bites by Chef Lebas and guest chefs as well as a unique menu of spirits, games and live music.

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

Look for the Mountain Express delivery icon for participating restaurants.

BANGKOK THAI • BODEGA • THE BRICK • BUONA VITA BURGERS & BARLEY • CRYSTAL PARK CANTINA • EL CHUBASCO

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

ESTE PIZZA • SHABU • TEKILA MEXICAN GRILL AND CANTINA ...AND MORE GET $5 OFF ORDERS OVER $35.

USE CODE SUMMER22

Pop-up locations Curbside & Catering

wildemberbbq.com 435.608.1412

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by Allison Arthur photos by Brian Upesleja

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FROM ITS COLORFUL CHARM TO THE FRESH SEAFOOD AND UNMATCHABLE SUNRISES AND SUNSETS, THE FLORIDA KEYS ARE FULL OF FUN. TRY YOUR HAND AT FISHING, BIKING OR AN ENDLESS VARIETY OF WATER SPORTS

Florida Keys WILL TRAVEL FOR FOOD

Conch yourself out in the Florida Keys.

AND WORK UP AN APPETITE FOR FRESHLY CAUGHT RED SHRIMP, STONE CRAB CLAWS AND YELLOWTAIL SNAPPER. COME READY TO CONCH YOURSELF OUT WITH THESE SUGGESTIONS.

DINE T H E F I S H H O U S E ( K E Y L A R G O)

The award-winning Fish House restaurant and seafood market specializes in fresh, local seafood, including yellowtail snapper, mahi mahi, grouper, Florida lobster and stone crab claws. All dishes are served in a fun, friendly and casual “Keysstyle” atmosphere. With so many good menu choices, do yourself and your dining partners a favor and share dishes. “Today’s Catch” can be done several ways, but the house specialty is Matecumbe (topped with fresh tomatoes, shallots, basil, capers, olive oil and lemon juice).

C H E F M I C H A E L’ S ( I S L A M O R A D A )

Serving an extensive variety of freshly caught fish in Islamorada, Chef Michael’s offers a comfortable menu featuring creatively inspired Florida Keys cuisine in an unpretentious atmosphere.

Fresh fish, which often includes sustainable hogfish or lionfish, can be prepared several ways. Our favorite was with mixed nuts and a mango sauce.

TRAVEL TIP: Ditch your rental car when you arrive. A shuttle will drop you off in downtown Key West, or you can rent bikes or scooters to easily get around so you don’t have to deal with parking.

THE ISLANDER RESORT

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HALF SHELL RAW BAR

H A L F S H E L L R AW B A R ( K E Y W E S T )

The casual Half Shell Raw Bar is everything you’d expect in a dockside seafood spot: fruity drinks, picnic tables and seafood towers. The key lime mustard that comes with steamed pink shrimp and crab is a standout. Don’t miss the garlic Cuban bread!

M AT T ’ S S T O C K I S L A N D K I T C H E N & B A R (S T O C K I S L A N D)

Located at the Perry Hotel Key West, Matt’s serves “American coastal comfort food” with innovative twists — such as iced cold seafood presented in a fisherman’s tackle box. Overlooking a colorful marina, the open-air indoor and outdoor ambiences enhance the local cuisine.

KERMIT’S KEY WEST KEY LIME SHOPPE (KEY WEST)

Look for the lime-green and yellow corner restaurant and shop, and belly up outside next to the tranquil koi pond for a little slice of paradise. You can have breakfast or lunch all day, then shop for souvenir key lime products (everything from candy, oils, seasonings and juice to salad dressing, cookies and snacks). There are many variations of a classic key lime pie (an old family recipe of owner Kermit Carpenter), but the most unusual thing on the menu is a pie bar (a slice dipped in chocolate).

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THE FISH HOUSE DISHINGPC.COM

Extra entertainment: Sit outside so you can listen to the live music from the bar across the street.

F I R S T F L I G H T I S L A N D R E S TA U R A N T & B R E W E R Y (KEY WEST)

First Flight is located in the heart of downtown Key West. It’s well known for being the birthplace of Pan American World Airways since the structure now located at 301 Whitehead Street was the place where Pan Am’s first tickets were sold in 1927. A whole fried yellow snapper is a yummy way to enjoy this popular local fish.

D RE A M ISLANDER RESORT (ISLAMORADA)

This charming cottage-style resort is on the waterfront but an easy walk to several local restaurants and bars scattered around the area. Water sports, pools, a hot tub, outdoor games and even a splash pad will ensure you have as much activity and action as you like. You can also watch the perfect sunrise over the water in a lounge chair or hammock just outside your door. The beachside bar makes a mean piña colada, and the restaurant on-site, Elements Lounge, grows fruits and herbs that you will find in your meals for a fresh touch.

THE FISH HOUSE

Be sure to borrow one of the resort’s free bikes to explore the area around the hotel.

KERMIT’S KEY WEST KEY LIME SHOPPE THE FISH HOUSE

T H E P E R R Y H O T E L K E Y W E S T (S T O C K I S L A N D N E X T T O KEY WEST)

Inspired by the industrial nature from which Stock Island has developed, the harborside hotel offers a lively yet secluded spot to kick back. Walk around the marina, where you can ogle the boats, then check out the boutique hotel’s pool overlooking the waterfront. Two “boat-totable” seafood-driven restaurants — Matt’s Stock Island Kitchen & Bar and the Salty Oyster Bar & Grill — offer classic Key West comfort food with innovative twists.

R. STUART & CO.

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key Order the coconut it’s Key lime pie at Kerm oppe.

West Key Lime Sh al twist It is an exception ssert on the classic de s and is Carpent.er’ favorite, too

VALDEMAR ESTATES

KEY IN MIND I F YO U WA N T TO E X P LO R E A L L T H E K E Y S H AV E TO O F F E R , F LY I N TO M I A M I A N D O U T O F K E Y W E S T. YO U C A N E AT, S I G H T S E E A N D S TAY A LO N G T H E WAY TO E X P E R I E N C E A L L T H AT I S L A N D H O P P I N G H A S TO O F F E R W I T H O U T H AV I N G TO BACKTRACK. N O N E E D F O R A C A R O N C E YO U G E T N E A R K E Y W E S T. PA R K I N G C A N B E L I M I T E D, A N D B I K E S O R S C O OT E R S W I L L M A K E YO U F I T I N W I T H T H E LO C A L S ( H OT E L S H U T T L E S C A N F I L L I N T H E R E S T ).

I F YO U C O M E W I T H A S E N S E O F A D V E N T U R E A N D L I K E TO T R Y N E W T H I N G S , T H E R E I S A N E V E R- E N D I N G L I S T O F O P T I O N S , B U T I F YO U WA N T TO R E L A X I N A H A M M O C K , YO U C A N D O S O W H I L E TA K I N G I N I N C R E D I B L E S U N R I S E S A N D S U N S E T S S I N C E T H E I S L A N D S H AV E WAT E R V I E W S F O R B OT H .

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BERGSTRÖM

FLORIDA KEYS BREWING CO.

D RI N K F L O R I D A K E Y S B R E W I N G C O. ( I S L A M O R A D A )

Taste an impressive variety of creative beer — brewed with local flavors such as key lime, citrus, hibiscus and honey — while you kick back in the lively, colorfully decorated beer garden. Try a tasting flight so you can experience the array of brews, many only available at this craft brewery.

DO WA K E B O A R D AT T H E L A G O O N O N G R A S S Y K E Y ( M A R AT H O N )

Adventure lovers can experience the Lagoon on Grassy Key, a 50-acre action-sports ecopark, home to Keys Cable Park, Bongos Botanical Beer Garden and the Lagoon Saloon.

Book an hour at the Keys Cable Park to try wakeboarding on the cable system. Newbies at wakeboarding can learn quickly with the experienced guides, and the adventurous can hit the jump. After you have worked up an appetite, enjoy a local beer on tap and some tacos or a salad at Bongos, where much of the meal is grown in the garden on-site.

THE LAGOON ON GRASSY KEY

BONGOS

WA L K T H E O L D S E V E N M I L E B R I D G E ( M A R AT H O N )

Walk, cycle or roller-skate at sunrise or sunset along the 2.2-mile section of the famed Old Seven Mile Bridge that parallels the Florida Keys Overseas Highway in the Middle Keys.

Make a pit stop afterward at No Name Pub for a local beer and smoked tuna dip, and on the way, be sure to look out for the miniature deer that inhabit the area.

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are so many We learned why there ming the island “gypsy chickens” roa was outlawed, they (when cock fighting y so many porch wh d an ) free set all were e (originally it ceilings are painted blu out, but it has the was to keep the spirits elling insects). added advantage of rep

TA K E A S O U T H E R N M O S T F O O D TA S T I N G & C U LT U R A L W A L K I N G T O U R (KEY WEST)

This guided, three-hour walking tour visits six locally owned establishments in historic Old Town. Food tastings showcase ethnic eateries (Cuban and Caribbean) and specialty shops that are unique to the Florida Keys.

Between tastings, your local guide will share knowledge and recommendations of architectural gems, tropical flora and some history.

We learned why there are so many “gypsy chickens” roaming the island (when cock fighting was outlawed, they were all set free) and why so many porch ceilings are painted blue (originally it was to keep the spirits out, but it has the added advantage of repelling insects).

S U N S E T S A I L W I T H F U R Y WAT E R A DV E N T U R E S ( K E Y W E S T )

Choose from a glass-bottom boat, a peaceful Champagne cruise or “commotion on the ocean,” which features a live band. All sunset tours include drinks and unobstructed views of the sun setting over the water.

D I P A N D S I P W I T H S U N S E T WAT E R S P O R T S ( K E Y W E S T )

Sail out to the world’s third-largest reef and explore the colorful fish in clear water just four miles offshore. On the way back you can sip on a selection of drinks. Don’t miss the Hurricanes!

T H E K E Y W E S T B U T T E R F LY & N AT U R E C O N S E R VAT O R Y ( K E Y W E S T )

Discover an impressive collection of flowering plants, colorful birds, trees and cascading waterfalls. In the learning center, explore butterfly anatomy and physiology, life cycles, feeding, and the migratory world.

E R N E S T H E M I N G WAY H O M E A N D M U S E U M ( K E Y W E S T )

Ernest Hemingway lived and wrote in Key West for nearly 10 years. Step back in time and visit the rooms and gardens where the Nobel Prize winner spent the most prolific period of his writing career.

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THE PERRY HOTEL KEY WEST

CATERING & EVENTS CUSTOM CAKES CAFÉ 1153 Center Dr (near Hearth and Hill!)

Park City, UT 84098 435.200.8840 HILLS-KITCHEN.COM

Fly Fishing. Refined.

Fly Fishing in Montana can be a rugged, sometimes-tiring adventure — why not finish each day in unsurpassed luxury?

Located on a mile of the world-renowned Madison River south of Ennis, Madison Double R offers first-quality accommodations, outstanding cuisine, expert guides, and a fly fishing lodge experience second to none. We’re looking forward to sharing our unique interpretation of the best of both worlds — at Madison Double R.

MADISONR R .C OM • 406-682-5555 • office@madisonrr.com

ELEVATE YOUR NEXT EVENT OR MEETING AT PA R K C I T Y P E A K S H O T E L IMAGINE IT. Picture perfect weddings, group meetings, cocktail and dinner events from 7,000 feet. Memories that will last a lifetime.

Choose from our beautiful indoor event spaces or our brand-new outdoor courtyard.

For inquiries, contact sales@parkcitypeaks.com

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

BEST WINGS BEST PLACE TO WATCH A GAME 2ND BEST BAR WATCH-OUT NO NAME

BEST BAR 9 YEARS IN A ROW

TOP 3 STEAKHOUSE

BEST BURGER

Home of the World Famous Buffalo Burger.

Great Nightlife.

Family Dining on Main Street right next door to No Name Saloon.

Steaks, Chops, & More.

Check out our spectacular mountainside deck dining.

Locals favorite with rooftop dining and awesome selection of ice cold beers.

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

447 Main Street nonamesaloon.com

449 Main Street annexburger.com

751 Lower Main Street butcherschophouse.com

1251 Kearns Blvd. boneyardsaloon.com

1251 Kearns Blvd. winedivepc.com

We have many interesting dining spaces. Please contact us about groups or private party rooms (groups@dbrparkcity.com)

Live on the edge. Dine at the Edge.

BEST OF STATE 2013-2022 @EdgeSteakhouse

@EdgeParkCity

@WestgateResorts EdgeParkCity.com

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