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.
CourchevelBistro.com OpenTable®
Find certified Hatch green chiles in the freezer section of the grocery store and choose heat level based on spice preference. (I make mine with hot green chiles.)
DURING the holidays, there is no doubt that many of our days will be filled with cheesy goodness from all the gatherings that go on. While it is hard to beat the party staple of cheese and charcuterie, it is also fun to mix it up with other cheese-centric dishes like raclette, fondue or a favorite of mine, green chile queso. These are the first dishes I gravitate toward over the winter season.
So, when we worked on this issue’s Outside the Kitchen, I was really excited to see what Low Spark Fondue brought to the table for their fondue spread. As always, they did not disappoint. See page 56 for details.
If you have the same cravings for cheese as I do, try one of my favorite recipes at home.
KENDALL’S GREEN CHILE QUESO
1 tablespoon butter 1/2 small onion, minced 2 to 3 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup half-and-half, plus more for thickening 1 tablespoon cornstarch
8 ounces Monterey Jack cheese, grated 8 ounces colby jack cheese, grated 4 ounces pepper jack cheese, grated 1 cup Hatch green chiles, chopped 2 medium tomatoes, roasted, peeled and diced
Tortilla chips, for serving
Heat a saucepan over
medium heat and add butter. Stir in onions and garlic and cook until softened. Season with salt and pepper. Slowly add in 1/2 cup of half-and-half, whisking the entire time. In a measuring cup, whisk together remaining 1/2 cup of half-and-half and cornstarch until no lumps remain to create a slurry. Stir slurry into saucepan and cook for 1 minute until the mixture thickens. Reduce the heat to low. Stir in grated cheese, one small handful at a time, until melted. Mix in chopped green chiles and roasted tomatoes, and cook for 1 minute. Transfer the mixture to a crock, larger bowl or small Crock-Pot, heating on low. Serve immediately with chips!
Timeless Comforts, Modern Expression.
Elevating the art of après in a cozy, yet contemporary slope side setting where a European-inspired take on mountainside socializing comes alive.
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 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.
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.
www.dosolaspc.com | @dosolaspc
Fun foodie facts found around Park City
The vegan diet has gone beyond just a fad — restaurants in Park City (and across the country) have embraced vegetables as the new stars of the menu.
The designer creates gorgeous tablescapes — even making pillows and matching dresses — that always impress us.
81
The foodie behind Instagram’s @parkcityfood account left the East Coast to live the mountain lifestyle — and she’s wasted no time tasting her way through Park City’s best menus.
17
FOR IT
A LESSON IN: RAMEN Hana Ramen Bar’s Michael Harrison worked for years to perfect this simple yet complex dish.
FIVE WAYS: BISON 51 IN THE KITCHEN WITH: Westgate Resorts’ Executive Chef Wayne Christian
Readers’ favorite recipes from Park City restaurants
The Star Bar makes a drink with local gin that is intriguing to look at as well as taste. I would love to impress guests with it at my next dinner party if you could get the recipe.
— MEGAN PARK, SALT LAKE CITY, UT
1 1/4 ounces of Alpine Distilling gin
1/2 ounce lime juice
1/2 ounce St-Germain elderflower liqueur
1/2 ounce crème de violette liqueur
3 drops Wonderfoam cocktail foam
The Star Bar likes using this instead of egg whites to thicken and foam drinks because it is vegan and easy to keep at room temperature.
Dehydrated rose petals, for garnish
> Mix all ingredients in a shaker, and dry shake first. Then, add ice and shake again. Strain into a coupe glass and garnish with dehydrated rose petals.
3 cups white chocolate chips
2 1/2 cups heavy cream
1 tablespoon vanilla extract
10 egg yolks
5 teaspoons granulated sugar
> Heat oven to 250 F. In a saucepan over low heat, combine white chocolate chips, heavy cream and vanilla extract and stir until just warm. Stir consistently with a spatula to begin
with and switch to a whisk once everything starts to melt together. In a bowl, beat yolks together, then slowly pour into cream mixture while whisking. Keep the temperature on low and continue to whisk until everything is well incorporated. You don’t want the mixture to boil or reach a temp higher than 180 F.
Once the mixture is fully
blended, add to an uncovered container and place in the fridge for 15 minutes. Then take the cooled mixture and pour into 4 or 5 ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 45 minutes, or until centers are barely set and slightly golden. Cool completely. Refrigerate covered for
several hours and up to a couple of days.
When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit (about 5 minutes). Serve immediately or within 2 hours.
While visiting family in Park City, we had a chance to try the crème brûlée at Sterling Steak and Lounge and absolutely loved it. There was something so unique about it and I would love to know what makes theirs so deliciously different! Can you get me the recipe?— EMMA PAYNE, TRAVERSE CITY, MI
I recently discovered Harvest’s Laksa Soup and I am obsessed! It is both filling and light and has the perfect amount of spice to keep you warm on a chilly fall day. I would love to learn the recipe to make it at home!
CITY
For the broth:
1 tablespoon neutral oil
1/8 cup garlic, chopped
1/3 cup ginger, chopped
1 tablespoon Thai chiles, chopped
2 stalks lemongrass, bruised and chopped
1 cup laksa paste
1 1/2 cups chicken stock
5 cups water
1/3 cup soy sauce
1 tablespoon fish sauce
1 1/2 tablespoons brown sugar
2 cans coconut cream
1 1/2 teaspoons salt
Lime juice, to taste
> Heat oil in a heavy-based saucepan over medium-low heat. Add garlic and ginger and sauté for 20 seconds. Add fresh chiles and half of the chopped lemongrass. Cook for another minute. Add laksa paste. Turn heat up to medium and cook
for a further 2 minutes or until fragrant. Add chicken stock, water, soy sauce, 1/2 tablespoon fish sauce, brown sugar, coconut cream and salt. Tie the remainder of the lemongrass in a muslin pouch and drop into the stock. Place on lid and simmer for 10 minutes.
Taste and adjust if needed, adding fresh lime juice for your desired sour taste, extra fish sauce for salt and extra
brown sugar if needed for sweetness.
When the laksa taste is to your liking, strain the laksa to remove any chunky pieces of ginger, garlic or lemongrass.
For the soup:
2 cups cooked chicken, shredded
2 cups cooked rice noodles
Bean sprouts, microgreens and fresh herbs, for garnish Lime wedges, for garnish
> To serve, place cooked noodles in your serving bowls. Add cooked chicken breast, and pour hot laksa broth over the top. Finish with fresh bean sprouts, freshly chopped chiles, a wedge of lime, and aromatic herbs like cilantro, Thai basil or Vietnamese mint.
2 cups white onion, diced
6 cans artichoke hearts
3 pounds cream cheese
4 cups Parmesan cheese
4 cups sour cream
1 bag (2 1/2 pounds) spinach
1 teaspoon salt
1 teaspoon pepper
Parmesan cheese, for garnish
I am a huge fan of artichoke dips in general, but I love the version Butcher’s Chop House makes. How do they do it?
— REBECCA SELIGSTEIN, PARK CITY
> Heat oven to 450 F. Place the onions, 3 cups of the artichoke hearts and softened cream cheese in a food processor and blend until creamy. Roughly chop the remaining artichoke hearts. Add mixture from food processor to a large bowl and mix in Parmesan, sour cream, spinach, salt, pepper
and additional artichokes. Place individual servings in a ramekin topped with Parmesan cheese and heat in oven for 10 minutes or until golden brown. Serve with pita, bread or crackers of your choice.
This recipe is the chef’s mother’s recipe.
Something about Dos Olas’ Chicken Tinga tacos really hits the spot. We went back multiple times after their opening last summer just for the tacos. The pairing of the sauces is what really does it for me. I can’t figure out what they put in it.
— BEN KITTLESON, SALT LAKE CITY, UT
For the chicken:
1/2 cup vegetable oil
3 3/4 cups white onion, thinly sliced
2 cloves garlic, finely chopped
3 3/4 cups white cabbage, finely shredded
2 pounds shredded chicken
2 cups tomato sauce
3 bay leaves
Oregano to taste
> In a large pot, heat the oil on medium high. Once hot, add the onions and cook until soft and translucent. Add the garlic and then the cabbage and cook for 15 minutes more on low heat until soft. Add the chicken and tomato sauce, then the bay leaves and oregano. Cook for 20 minutes.
For Dos Olas’ tomato sauce recipedosolastomatosaucevisit:dishingpc.com/
For the green sauce:
1 ripe avocado
1/4 white onion, roughly chopped
1/2 serrano pepper
2 limes, juiced
Kosher salt and black pepper (to taste)
> Puree the avocado with the white onion, 1/2 serrano
pepper, lime juice, and salt and pepper. Set aside.
To assemble:
6 corn tortillas
Fresh cilantro leaves
1 small red onion, finely diced Queso fresco, crumbled
2 poblano peppers, roasted, seeded and chopped
2/3 cup corn
> Heat the tortillas and place a portion of the meat inside each of them. Top with small servings of avocado puree. Garnish with fresh cilantro leaves, red onions, queso fresco, poblano peppers and corn.
We love to order takeout from Bangkok Thai and never fail to add an order of the fried rice when we do. I would love to know how they prepare theirs so I can get mine even close.
4 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons black pepper
2 teaspoons sugar
3 tablespoons neutral oil
2 large eggs, whisked
1 cup carrots, sliced in rounds
1 cup Chinese broccoli, chopped
3/4 cup onions, chopped
1 cup cherry tomatoes, halved
2-3 cloves garlic, minced
2 cups white rice, cooked and cooled
1/2 cup green onions, thinly sliced
1 pound cooked protein of choice (chicken, shrimp or pork)
1 teaspoon toasted sesame oil
Cucumbers, for garnish
> In a bowl combine soy sauce, oyster sauce, black pepper and sugar, and warm in microwave for 15 seconds to incorporate sugar. Whisk and set aside. Heat 1/2 tablespoon
of neutral oil in a large sauté pan or wok over mediumhigh heat. Add eggs, and cook until scrambled, stirring occasionally. Remove egg and transfer to a separate plate. Add another tablespoon of oil to the pan. Add carrots and broccoli, and sauté for about 2 minutes before adding the onions, tomatoes
and garlic and sauté for an additional 3 minutes or until everything is soft. Increase heat to high and add the remaining 1 1/2 tablespoons of oil. Immediately add the rice, green onions and the sauce mixture, and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring
occasionally. It is good to let the rice rest for a bit between stirs so that it can crisp up on the bottom. Then add in the eggs and protein and stir to combine. Remove from heat, and stir in the sesame oil until combined. Add 3 cucumber slices for garnish. Taste and season with extra soy sauce and hot sauce, if needed.
Too much butter at once might reduce the temperature on the sauce, allowing it to break, and so will too much heat.
I love the lemon vodka sauce that Versante Hearth and Bar has used on several of their dishes over the years and have been trying to re-create it at home. Any chance they will share their recipe?
2 shallots, chopped
3 garlic cloves, chopped
1 whole lemon cut in half
5 sprigs thyme
2 sprigs sage
1 cup vodka
1 quart heavy cream
1 pound butter, cut into small cubes
> In a saucepan over medium heat, sweat (without burning) the shallots, garlic, lemon and herbs for 6 minutes. Deglaze the pan with vodka and reduce until nearly dry, then add the heavy cream and reduce by half or until it starts to get creamy and the color starts to change lightly to yellow. After reducing, whisk in the butter little by little. After you’ve added the butter, make sure it is completely melted and incorporated into the sauce. Strain the sauce using a fine strainer and season to taste with salt. The sauce needs to maintain a stable temperature even after finishing it or it will break.
G-Fusion Steak Knives
“Glides through steaks as if they’re butter.
- Wall Street Journal
The Teton-Edge Santoku
“The perfect balance of power and grace.”
- Bon Appetit
“Razor sharp and gorgeous.” - Forbes
Custom Damascus Western Chef
“As beautiful as it is useful.”
- New York Times
Hana Ramen Bar’s Michael Harrison worked for years to perfect this simple yet complex dish.
by Allison Arthur photos by Blake Peterson
DESSERTS.
It took Hana Ramen Bar’s chef, Michael Harrison, about 500 attempts to get a “decent” bowl, and at least three years of practice to get to a level where he felt ready to open his Park City restaurant. Harrison says he mastered the art of ramen by reading “every ramen cookbook I could,” watching endless YouTube segments, and studying ramen blogs, in addition to taking an intensive course.
He says he turned the corner on perfecting his ramen when he started training with a chef in Japan. He did six months of Zoom classes and has since visited for further instruction, learning how to make noodles and more. Here, he dishes up some info and tips on how you can get started on ramen at home.
WHILE IT MAY LOOK LIKE A SIMPLE BOWL OF SOUP, RAMEN HAS MORE DEPTH AND LAYERS THAN MANY COMPLEXPRACTICE MAKES PERFECT: It often takes ramen chefs many years to master the art.
Generally ramen is flavored with shoyu, shio (salt) or miso.
These add depth to your bowls. Chiles, black garlic, chiyu (chicken fat) and negi (Japanese green onions) are common options.
Ramen noodles vary from thin to thick and from wavy to straight.
There are several ways to do broth. The main ones are chintan, which is a clear, lighter soup, or paitan, which is a creamier broth. “Broth is the heart and soul of the ramen,” says Harrison.
The additions to the bowl complement the soup. “Americans have a huge misconception about the toppings. The toppings do not make the dish; they are there to enhance, accent and highlight it,” Harrison says. Common examples include green onions, soft-boiled eggs, seaweed, pork belly, corn and mushrooms.
For the broth:
• 9 pounds chicken backs or 2 small whole chickens, broken down, breasts removed
• 4 liters water
Add chicken to a stockpot and cover with water. Bring soup up to a boil briefly, skimming any foam that rises to the top. Continue to boil for 5 to 10 minutes, or until foam subsides. Reduce heat back down to below simmer (around 190 F), and cook for 6 hours. Strain soup and reserve broth until needed.
For the tare:
• 3 cups soy sauce
• 1/2 cup mirin
Combine in a container and let sit in a refrigerator for 24 hours before using.
For the ramen:
• 1/4 cup tare
• 2 cups broth
• 1 tablespoon flavored oil (like sesame or chile)
• 1 cup cooked ramen noodles
• Toppings of choice
Add tare to the bottom of a bowl. Add simmering broth, and top with aroma oil, noodles, then toppings. Serve immediately.
• Heat your ramen bowl first with hot water. Set a timer on the noodles, and prep the rest of the bowl while they are boiling.
• Broth can keep for three days in the refrigerator or three months frozen.
• Cool the broth as quickly as possible in an ice bath (or it will go sour) and reserve until you are ready to simmer and serve.
• Never add soy sauce to a finished bowl. “In Tokyo, you will get banned if you ask to add soy sauce to ramen,” Harrison says. “That is equivalent to putting ketchup on steak.”
• Use specific measurements and instructions when following recipes, as the process is very precise.
• If you have a pressure cooker, you can speed up the process on cooking the broth.
“Julie far exceeded our expectations by going the extra mile at every step and turn along the way.”
Dining reservations available online at deervalley.com/dining.
Renowned for its exceptional world-class dining, Deer Valley Resort announces a new dining experience this winter.
Find five creative ways to try this mountain delicacy in Park City.
The twist: Get the best of both worlds with bison and tachos when you order the restaurant’s Tater Tot-nachos topped with bison-and-beef chili. You can also order just a cup of chili if you’re flying solo or want a lighter meal. Why we love it: You can’t go wrong with this shared starter that is wildly popular with the après-ski crowd. The smoked gouda cheese sauce is a bonus.
The twist: Everything you love about a burger, but buffalo (meat) style. Why we love it: Freshly ground bison is topped with a Polygamy Porter barbecue sauce, cheddar cheese and onion straws, and served on a ciabatta bun. Pair it with a craft beer and a side of sweet potato fries, and you’ve got a dinner to remember.
The twist: Bison with a view and a side of local whiskey — what more could you ask for?
Why we love it: Bison carne asada is perfectly housed in tortillas, then topped with pickled red onions, cotija cheese and a red cabbagepoppy seed slaw and drizzled with a chipotle-lime crema.
The twist: Who doesn’t love a classic meatloaf? At The Lakehouse, however, classics are always updated, and the meatloaf made with bison is no exception.
Why we love it: This modern classic is served with a corn gravy and bone marrow-whipped potatoes on a slice of country bread.
The twist: Every season the sides, cut and preparation of a premium cut of bison are adjusted to match the time of year. No matter the version, the meat is always cooked to perfection at this award-winning restaurant. Why we love it: Steak lovers will be impressed by the cooking techniques used to make sure this leaner cut of meat isn’t overdone.
Fun foodie facts found around Park City
The 2nd-bestselling rosé in the state is made by Old Town Cellars (Townie Rosé)
is the astonishing number of sweet potatoes cooked by Vessel Kitchen in 2021
The 1st-place gin in the world is produced in Park City at Alpine Distilling
schnitzel are consumed per month at the Blue Boar Inn
cheddar biscuits have been made by hand at Hearth and Hill since it opened in December 2018
fryers were in operation simultaneously for 1,176 pieces of fried chicken for 4th of July at Red Ledges
pounds of pork and brisket are served each day at Lush’s BBQ
pounds of oil and vinegar come in and out of Mountain Town Olive Oil every month
pieces of sushi have been rolled at KITA since opening
jars of spices and dried garden herbs are in the Mindful Cuisine spice drawer
cookies are bought as treats each year at Deer Valley Resort
quarts of plant-based homemade soup were delivered last winter by DeeLicious Park City. Now you can pick it up at their storefront location!
is the name of the bloody mary at The St. Regis Deer Valley and the elevation at which it is served. (300 are made on a busy winter day.)
pounds of fresh, organic veggies are used weekly at Fairweather Natural Foods for 6 different types of soups. (2 varieties are available every day.)
varieties of fish are flown in 2 times a week to Yuki Yama Sushi, and the restaurant goes through 600 pounds of fish every week
pounds of food waste have been diverted from our local landfill by Este Pizza
number of house-blended seasonings the Big Dipper mixes up to use for their slow-roasted meats
miles’ worth of Savoury Kitchen breakfast burritos have been sold at Silver King Coffee since 2019. (That’s nearly 26,000 burritos!)
number of lattes sold at Atticus Coffee & Teahouse during last in-person Sundance Film Festival
Stein Burgers are sold per year at the Stein Eriksen Lodge
options for pizza toppings are offered at Big Daddy’s Pizza bowls of turkey chili feed hungry skiers every winter at Deer Valley Resort
pounds of mussels are used weekly in the winter at Courchevel Bistro for their signature moules frites dish
agave spirits are sold at Dos Olas, which is the largest selection in Utah
eggs are used per weekend at The Bridge Café & Grill
cups of hot chocolate are served at Promontory Club each season
wheels of raclette are eaten every year at Fireside Dining at Empire Canyon Lodge
pounds of steel are used to craft New West KnifeWorks knives each month
pounds of fruit and vegetables are pressed into each Guest Haus Juicery cold-pressed juice
guests (on average) get to enjoy The Lodge at Blue Sky’s private mountaintop yurt dinners per year. They are loving this unique experience that includes the yurt, a private chef and a dedicated server
wagyu hot rocks are ordered every Friday at Shabu. 20 percent of customers enjoy them
pizzas have been sold at Heber Valley Pizza Co. since it opened
Omakase like no other featuring extraordinary fish sustainably sourced from around the world.
•
•
•
•
•
The vegan diet has gone beyond just a fad — restaurants in Park City (and across the country) have embraced vegetables as the new stars of the menu.
the increase in vegan-friendly menu items has been a well-documented trend. A focus on plant-based dishes has even risen to the Michelin-star level, with world-renowned chefs like Jean-Georges Vongerichten and Daniel Humm creating completely meatless tasting menus. The culinary world has adapted to vegan desires, and chefs in Park City are no exception.
By Jené Drennan Illustrations by Amber Day
In recent years,
At Este Pizza, a portion of the menu has been dedicated to vegan pizzas since it opened in 2014. “My husband and I are both vegetarian and were vegan for many years, so it kind of came out of a desire to eat our own stuff, but also because we really see the environmental benefit of a plant-based diet and providing easy options for people — especially with comfort food,” says co-owner Carissa Devenport.
The Este menu has since expanded to include vegan buffalo wings and sandwiches, and the meatless orders account for around 20% of their sales. “We wanted to make sure that anyone who comes through our doors can find something to eat that they’re excited about,” Devenport says. “There is a pretty robust vegan community in Park City, but we also want to have options for people who are just curious about meatless eating.”
Since moving to Park City six years ago, Anna Washington has noticed an influx of vegan dishes popping up on menus. “Many restaurants have added vegan options, and others are now indicating what menu items fit a vegan diet,” she says. “It’s nice to see that it’s become more mainstream and that restaurants are embracing the benefits for your health, the environment, and the animals themselves.”
For every meal of the day, there’s a vegan option in Park City. Check out these standout meat-, egg- and dairy-free dishes.
This house-made, creamy, grab-and-go parfait is made with coconut milkbased yogurt and is topped with vegan granola (oats, peanut butter, cacao, maple syrup) and seasonal fruit. If you like your healthy breakfast with a side of extra carbs, Luna’s bakery case is often stocked with paleo and vegan items that are also all gluten-free.
Although known for its hearty egg breakfast sandwich and thick-cut bacon, Five5eeds also offers plenty of nut-milk beverages and light vegan dishes on its all-day breakfast menu. This yummy pudding is made with chia seeds soaked in almond and coconut yogurt and is topped with berry coulis, fresh fruit and chopped pistachios.
You can tell the folks in the kitchen at Harvest love amplifying colorful vegetables, and they offer many choices for the vegetarian crowd. For a truly vegan breakfast, order the delicious housemade muesli made with coconut yogurt, fresh fruit and almond milk.
Just because you’re vegan (or eating like one) doesn’t mean you have to miss out on savory breakfast fun. This organic tofu scramble comes with hash browns, sautéed veggies and toast, and can be served gluten-free.
While many breakfast burritos come vegetarian, you don’t find as many vegan ones. No one gets left out of the perfect pre-ski meal with this burrito stuffed with quinoa, sweet potato, chickpeas, bell peppers and hot sauce. Bonus: The tortilla is gluten-free.
If you’re feeling creative, you can build your own vegan meal with the many vegetable options at this cafeteria-style restaurant. Or you can keep it simple and opt for this classic plant-based bowl filled with falafel, hummus, cashew Caesar broccoli, spicy sesame couscous, pita strips, Israeli slaw and spiced tahini.
Tofu Super Food Box – Salt Box
The Salt Box menu continues to expand since it opened in late 2020. One of the menu staples is this jam-packed superfood box containing grilled tofu, red coconut curry cabbage, tons of veggies and quinoa, topped with
There’s not just one but many vegan sandwich options at this whole foods grocery store and cafe. The vegan chicken salad is made with tempeh “chicken” and loaded with vegetables, while the Asian wrap is stuffed with colorful cabbage, carrots, kale, pumpkin seeds, brown rice and tofu. Don’t forget to grab a Coconut Snowball (shredded coconut, agave, cinnamon and vanilla) for dessert.
DeeLicious Park City’s catering menu has a ton of vegetarian and vegan entrées, including cauliflower tacos with a spicy peanut sauce, za’atar spiced eggplant with a turmeric-tahini drizzle, and a root vegetable tart with a vegan blue cheese and candied walnuts. DeeLicious Café, which opened its doors in September, serves made-to-order lunch options and frozen prepared dinners, including a vegetarian roasted mushroom pot pie and black bean enchiladas verde, made vegan upon request.
Many of the starters and snacks at Hearth and Hill are vegan-friendly, including the mushroom sope, which uses maitake, heirloom blue corn, yams and dried tomatillo. You can dip crispy green bean tempura and yam chips into the edamame hummus or order a heaping pile of the (very addictive) dill-seasoned fries.
At Deer Valley Resort’s Snow Park Lodge, build your own custom salad or veggie rice bowl at Fresh Tracks Kitchen. The Pendry Park City brings new options to the base of Canyons Village, including an après menu with multiple vegan-by-request items (grilled vegetable gyro, tomato burrata), or try the coliflor con mole at Dos Olas (served with rice, beans and sweet plantains).
Pretty much everything on Guest Haus Juicery’s menu is vegan-friendly, from the juices and smoothies to the salads and sandwiches. For a heartier lunch option, the burrito bowl is filled with romaine, cabbage, brown rice and pickled red onion, and topped with a vegan Southwestern dressing. On the lighter side, the vegan Caesar combines shredded kale and Brussels sprouts and is topped with gluten-free croutons and house-made vegan Caesar dressing.
Vegan Ravioli – Twisted Fern Vegetables and sustainability have always been at the forefront at this seasonally focused restaurant owned by chef Adam Ross. The plant-filled menu offers veggie lovers plenty to choose from, but the ravioli is truly something special. Made with spinach and white beans, it is stuffed with zucchini, English peas, and sundried tomatoes and topped with basil pistou and smoked paprika pine nuts.
Finding late-night food can be challenging in smaller towns, but finding latenight vegan food is even harder.
Luckily, The Spur Bar & Grill not only provides late-night bites, but they also have options for the veggie or gluten-free fans.
For those cravings that come out after dark, this balsamicmarinated grilled portabella Veg Head sandwich is made vegetarian and can easily be vegan if you leave off the cheese.
Given how much chef Matt Harris and his team care about working with local farmers to find the best produce, it’s no surprise that things as seemingly simple as a local green salad really shine on the Tupelo Park City menu. You won’t miss the meat in the Tupelo Barley Bowl, a hearty vegan entrée that uses local mushrooms, sautéed kale, basil puree, tomatoes and chile oil.
Go crazy with the options on Este’s menu of vegan pizzas: The Vegan Midtown uses vegan sausage, roasted red pepper and fresh basil, while the Vegan BBQ Chick-Un satisfies the barbecue pizza craving with house vegan Chick-Un. Even the Vegan Lasagna uses dairy-free ricotta, “meatballs” and mozzarella. The 10-inch crusts can be made gluten-free as well.
Tofu might get a bland rap, but at 11Hauz, it takes on tangy, spicy Jamaican flavors and is served with rice, peas and a light cabbage salad. Complement your meal with sides from the “Green Tings” menu, including cucumber and tomato salad, plantains or tropical salad with homemade mango dressing.
by Colleen Vaughan
photos by Deb DeKoff
into Canyons Village is the luxurious Westgate Park City Resort & Spa, known for its high-end Edge Steakhouse and casual-fare Drafts Burger Bar. Patrons at Edge expect traditional steakhouse favorites but leave having tasted seasonal specials, sumptuous side dishes, and libations from a comprehensive wine and drink list.
At the helm of it all is award-winning Executive Chef Wayne Christian. His approach to cooking is steeped in the belief that every bite should be an experience. From seasonal ingredients to off-kilter preparations, Christian believes in making every taste and texture come together in unison for a truly memorable meal. This comes from a background working in every cooking and kitchen role imaginable, always with the payoff of creative, sensory food. We sat down with the Pennsylvania native to hear about his journey, from creating snow-day peanut butter and jelly sandwiches for his mom to leading a culinary team in Park City.
My mom always loved cooking, so I always loved cooking. My mom was a teacher, so growing up in Pennsylvania, we would spend snow days at home together. While she was watching her soaps, I would be downstairs making banquets out of the food we had in the house. And then I’d call her down, saying, “Mom, let’s eat!”
And the living room would be set up with peanut butter and jelly trays and weird stuff like that. So it’s always been a passion.
After graduating from culinary school and working for seven years in Orlando, I wanted to move up to a sous-chef role. Westgate Resorts was hiring, and the first job they gave me was actually as the personal chef for Westgate’s CEO, David Siegel, and his wife, Jackie. I jumped at every chance to help with other things and learn under their other chefs.
Within six months, Westgate tapped me as their traveling sous-chef. I traveled to their properties in Las Vegas, Missouri, Tennessee, and all around Florida — anywhere they needed help. I eventually landed in Park City where I stepped into the executive sous-chef role at the resort for a year and a half.
Eventually, the position for chef de cuisine opened again at Edge. And even if it was a step-down role-wise, I knew I wanted to run a fine dining steakhouse. This is a once-in-a-lifetime job.
1/4 cup kosher salt
5 pounds Brussels sprouts
1 whole butternut squash, peeled, seeded and diced
2 ounces canola oil
1 teaspoon smoked paprika
2 tablespoons butter
2 ounces Slide Ridge honey
1 ounce apple cider vinegar
1 ounce pepitas, toasted in butter
1 Cara Cara orange, sliced, with all white removed
3 tablespoons unsalted butter
Salt and pepper, to taste
> Fill a medium-size pot with water and 1/4 cup of kosher salt and bring to a rolling boil. Cut each Brussels sprout in half lengthwise, removing bottom core. Add to boiling water for 3 minutes. Remove and place immediately in ice bath, leaving long enough to cool completely. Remove from ice bath and place on drying towel to soak up excess moisture.
Heat oven to 350 F. Coat butternut squash in canola oil, season with salt, pepper and smoked paprika. Roast on a sheet pan for 30 minutes.
Set a large pan on stove over medium heat. After pan gets hot, add 1 ounce canola oil and 2 tablespoons of butter into pan.
Place Brussels sprouts into pan inside part down, add butternut squash and sear for 4 to 6 minutes, maintaining control of the heat so as not to burn butter.
After Brussels sprouts have properly roasted, turn them over and continue cooking 3 to 4 minutes. Remove Brussels sprouts and squash from pan and add to mixing bowl. While still hot, mix in honey, apple cider vinegar and a nice pinch of salt. Place into serving dish. Garnish with Cara Cara orange slices and toasted pepitas.
Additional fun ingredients to try: shredded cheese, chile flake, crispy pancetta and fresh chopped herbs.
I’ve had the same core team for three years. Guys that started as grill and sauté cooks with me are now sous-chefs and chefs de cuisine here. And we’ve built this group of people that all respect each other.
I’m not like the kind of person who stands over you and tells you how we’re going to do a dish every time. I care more about drawing from each chef’s experience. What do you think we should do differently? What is your specialty? We combine all that to make a great culture.
We try to get the best product and cook it the best way we can. We want to create a memory for somebody they will remember years later when reminiscing at the kitchen table with their family. They’re going to talk about it, and they’re going to be like, “I went to Edge and had this incredible steak.” Or, “We went to Edge, and the appetizers were off the chain, and the dessert and wine were incredible.”
People often come here to celebrate special occasions. They come here for their anniversaries, for their birthdays, for their one-offs. This meal could be everything they’ve worked for. We want to ensure that comes across in the decadence of the meal and the experience.
WHEN COMING UP WITH NEW DISHES, WHAT KIND OF FLAVORS OR ELEMENTS DO YOU GRAVITATE TO?
When we’re coming up with new menu ideas, I always look for stuff off the beaten path. So different ingredients, or spices or produce that we haven’t seen before, and determining how we can use that. A lot of my kitchen has a Filipino background, so they’ll bring different fruits like calamansi, or different oils and vinegars, or different preparations for things.
HOW DOES THAT PLAY OUT SEASONALLY?
In the fall, I want flavors that invoke warmth and coziness. I want something that’s going
to make me sweat, maybe a little spice, sweetness and savoriness. In spring, I want everything to taste bright and feel brand new. And then when summer comes, I want to highlight heirloom tomatoes and the incredible berries and peaches.
And I always tell our team that patrons are getting a piece of steak on a plate. The side item needs to blow their minds. They should want to keep eating because it takes their experience over the top. Not only did they have a great steak, but they also had a great side item.
AND A COUPLE OF YOUR FAVORITE SIDE DISHES ON THE MENU ARE?
Truffle mac and cheese, garlic mashed potatoes and charred heirloom carrots.
WHAT ARE SOME UTAH AND REGIONAL VENDORS THAT YOU SOURCE FROM?
Our microgreens come from Brickhouse Growers in Orem. We use Slide Ridge honey and Beehive Cheese in our cooking. All of our meat is sourced from Idaho and Washington, and all our dry-aged meat is done in Salt Lake at Wasatch Meats.
WHAT ADVICE WOULD YOU GIVE TO SOMEONE STARTING OUT IN THE CULINARY WORLD?
Work hard, and stay humble. There’s so much to learn. So if you love pressure, if you love satisfaction, if you love hard work, the culinary world is the place to go. Once you’re in it and you’ve been doing it for long enough, it’s the only place that makes sense. It’s the only place you feel truly accepted.
WHAT ARE YOUR CAREER ASPIRATIONS? We have been on Forbes’ recommended list
for five or six years, won AAA Four Diamond [status] and multiple Best of Utah trophies. We’ve accomplished a ton at Edge, but we have a white whale, which is to be rated four [stars] by Forbes. For a steakhouse, it’s very difficult. But that’s our goal. That’s what we’re going for.
WHAT IS ONE THING YOU ARE EMBARRASSED TO ADMIT YOU EAT?
Kraft macaroni and cheese with Heinz ketchup, corned beef hash from the can and dinosaur chicken nuggets.
WHAT IS YOUR "DAY-OFF" PROGRAM? AND FAVORITE SPOTS TO DINE OUT IN PARK CITY?
My days off are filled with spending time with my wife, Franchesca, and my three children, Tucker, Jackson and Parker. We grocery shop at Chinatown in SLC and visit state parks.
I don’t cook at home often. When I do, I love making scrambled eggs, fried rice, spaghetti and meatballs, and using a charcoal grill to cook chicken and steak. When dining out in Park City, I like PC Pho, Este Pizza. Yuki Yama is always solid and Wasatch Bagel, but not for bagels. For bagels I go to Park City [Bread &] Bagel. The Jamaican spot, 11Hauz, is always incredible; great staff.
WHAT DO YOU LOVE ABOUT BEING A CHEF?
The pressure, the spontaneity, the people I work with. Having the freedom to express myself creatively. Every day is different. Every day we are making memories and creating experiences. We do the impossible all the time. We work hard, we stress, we problem solve, we process the numbers, we argue, we celebrate, we get frustrated.
At the end of the day, we’ve gone through everything the universe can throw at us, but we’ve made so many people happy. Tomorrow will be more of the same, with twists and turns, but we will have succeeded if the guests never feel it and go home happy. If we do our jobs correctly, those guests will talk about the meal they had in our restaurant for a very long time.
Some cheese, some chocolate and some snow. What more could you ask for?
by Allison Arthur photos by Dan Campbell
We can’t imagine anything more fun than a fondue party in winter — except maybe savoring it in the cutest little cabin in the woods.
Bright Star Cabin offers just the right spot for a snowy happy hour catered by Low Spark Fondue. These gals know how to make a splash with a spread! Fondue is fantastic when you make it a meal, which their team did in an over-the-top experience.
First, take a quick snowmobile (or snowcat) ride to the cabin in Brighton Estates. Then, enjoy Old Town Cellars wine and dinner on the deck, followed by a cozy fire and Alpine Distilling cocktails. But there was so much more to the meal than cheese and bread. The dinner spread is billed as “cheese with steaze” and is guaranteed to “spark up the party.”
Think traditional fondue, except with more unique accompaniments like parsnips, pears and cornichons — plus a decadent beef tenderloin! Read on to find out how you can re-create this experience in the coming winter months.
THESE IMAGES WERE SHOT AT LOW SPARK FONDUE’S BRIGHTON ESTATES CHALET. THE HOME HAD AN UNFORTUNATE FIRE LAST FALL. WE HOPE THAT THEY ARE ABLE TO REBUILD THIS CHARMING SPOT AS IT TRULY WAS A WORK OF ART.
LOW SPARK FONDUE OWNER MEGHAN CHOPUS‘ MISSION IS TO BRING A CLASSIC APRÈS-SKI VIBE TO PRIVATE HOMES IN AN UPSCALE WAY. SHE HAS BEEN CATERING IN THE PARK CITY AREA FOR 25 YEARS BUT SHIFTED HER FOCUS TO FONDUE WHEN SHE SAW THE NEED TO OFFER SOMETHING UNIQUE LAST YEAR.
WHILE ANY EVENT CAN BE CUSTOMIZED, HER TYPICAL SPREAD INCLUDES LOCAL BREAD, PEARS, APPLES, ROASTED MUSHROOMS, PARSNIPS, POTATOES AND CORNICHONS. TO ELEVATE THE MEAL, SHE ALSO SERVES TRADITIONAL SLICED BEEF TENDERLOIN ON A BED OF SHAVED BRUSSELS SPROUTS WITH A WILD MUSHROOM SAUCE. TOPPING IT OFF IS A SWISS ROLL AND/OR CHOCOLATE FONDUE. CHOPUS LIKES TO ADD FESTIVE TOUCHES LIKE COCKTAILS WITH LOCAL SPIRITS AND KIRSCH OR NICE BUBBLY.
SHE FINDS THAT THE SWEET SPOT FOR FONDUE PARTIES IS BETWEEN 12 AND 20 PEOPLE, BUT SHE CAN SERVE FOR UP TO 50. “THE EXPERIENCE IS FUN, GLAMOROUS AND A REALLY RAD THING TO HAVE AFTER SKIING,” SHE SAYS.
The Low Spark Fondue experience is made even more magical when held outdoors.
What if you didn’t have to cringe the moment you began to think about moving?
What if you could anticipate a level of service beyond expectation so that you could focus on what’s next?
I pride myself on extraordinary service, and over the last 20 years I have gained a specialized and unique skill set. As an Associate Broker my training goes beyond what is required for a standard real estate license. I served as President of the Park City Board of REALTORS ® and my continuing involvement gives me more visibility and a broader reach throughout the state of Utah.
Our local real estate market is constantly shifting. With prior experience as an Executive for a public company, and today as an established Broker with Utah’s market leader, I’ve developed advanced negotiation skills and a thorough understanding of today’s competitive real estate industry.
Let’s connect; scan the QR code to request a customized market report for your property or community today.
When your host is not only capable of cooking an exceptional dinner, but she also hand-sews vintage lace to napkins that dress the table and designs matching attire for the event, you can't help being impressed. Think you have seen it all? Lela Rose’s evenings always offer a paired signature cocktail, usually adorned with handmade garnishes, that will push you over the edge. The designer takes dinner parties to new levels, and we couldn’t wait to learn how she does it all.
Famous for her namesake clothing line, Rose has always been tuned into the details and nuances of everything she does. But when it comes to designing a dinner table,
she takes it up even another notch. “Everything is as much about the five senses as the food. You need to delight people not only with what you are visually serving, but also when they walk in and see a beautifully set table,” she says.
When planning a party, every detail from what she is wearing to what you are drinking is planned out and prepared ahead of time so she isn’t scrambling when guests arrive. She has become so respected for entertaining that Rose is publishing her second book, Fresh Air Affairs, on styling outdoor events, and has recently parlayed her talents into designing a home décor line. Here is what she has to say about how she does it all:
◊ SET THE TABLE AHEAD OF TIME. “A LOT OF TIMES I SET THE TABLE THE NIGHT BEFORE,” SHE SAYS. “NO ONE LIKES A STRESSED-OUT HOST, AND I LOVE TO DO THINGS EARLY.”
◊ THINK ABOUT EVERYTHING FROM A 360-DEGREE POINT OF VIEW. “I LOVE WHAT I AM WEARING TO MATCH EVERYTHING FROM THE DRINKS TO THE TABLE.”
◊ PUT AS MUCH INTO SETTING THE TABLE AS YOU HAVE INTO THE FOOD. “DETAILS ARE THE MOST IMPORTANT THING IN THE CLOTHING BUSINESS, AND WHEN I SET A TABLE, EVERY DETAIL IS MEANT TO SURPRISE AND DELIGHT YOU AS MUCH AS THE FOOD.”
◊
COLLECT FABRIC, VINTAGE ITEMS AND SPECIAL PIECES YOU FIND WHEN YOU TRAVEL, IN ADDITION TO ITEMS YOU CAN FORAGE FOR IN NATURE. “I PICK UP INTERESTING STICKS AND BRANCHES, BIRDS’ NESTS FROM THE GROUND, BRANCHES WITH MOSS, AND PINE CONES. I AM ALWAYS COLLECTING STUFF.”
◊ USE YOUR SILVER AND CHINA REGULARLY. “I NEVER LET IT SIT IN A DRAWER TO WAIT ON A SPECIAL OCCASION.”
◊ SNAG SPECIAL ITEMS WHEN YOU SEE THEM. “I ALWAYS BUY A MINIMUM OF 12 — BUT I LIKE TO HAVE 24 OF EACH THING. BUT I WILL ALSO BUY SIX OR EIGHT IF I HAVE TO AND MIX THEM IN WITH OTHER THINGS.”
◊ KEEP TAPERED CANDLESTICKS ON HAND. “FLOWERS ARE NICE WHEN YOU CAN THINK AHEAD, BUT CANDLES OFFER DIFFERENT HEIGHTS AND CAN MAKE EVEN A LAST-MINUTE DINNER LOOK SPECIAL. I LOVE HOW RUSTIC THEY ARE, AND I LOVE HOW A TAPERED CANDLE LOOKS ON A TABLE.”
◊ DIVE INTO THE DETAILS. “I LOVE TO MESS AROUND WITH GORGEOUS FABRICS AND WHAT GOES WITH THAT, AND THINK THROUGH THOSE DETAILS.”
◊ STUDY NAPKIN FOLDING ON YOUTUBE OR WHEN YOU SEE A UNIQUE ONE IN A RESTAURANT. “I KNOW AT LEAST 20 DIFFERENT NAPKIN FOLDS.”
LOOK
A coverlet Rose found in Austin, Texas, is adorned with plates from a trip to Paris, glasses from Italy, napkins she sewed vintage lace to and colors that are meant to hint at holidays without being overly Christmasy. Sweet peas, freesia and peonies are pulled together in color chunks in a custom vase by Gina Humphries (see sidebar).
LOOK
No. 2
LOOK
All the pillows, table runner, napkins and napkin rings are from Rose’s new tableware collection, found at Lela Rose Ranch in Wilson. She modeled the floral adornments off a quilt of her mother’s, and the plates were bought in Japan on a family trip. Each plate has a different design and is hand glazed.
FLORAL DESIGNER GINA HUMPHRIES ENHANCED EACH TABLE WITH COMPLEMENTARY FLOWERS TO FINISH THE SCENE. SHE MATCHED EACH FLORAL DESIGN TO THE DÉCOR OF THE TABLE, WITH A MORE UPSCALE ARRANGEMENT FOR THE DRESSIER TABLE, AND MORE CASUAL OPTIONS, SUCH AS SUCCULENTS, FOR AN EVERYDAY EVENING TABLE. HUMPHRIES, WHO EVEN MAKES CUSTOM POTTERY PIECES TO HOLD HER FLOWERS, WORKS WITH CLIENTS TO GET AN IDEA OF WHAT AN EVENT’S TABLE, PARTY SCENE AND COLOR SCHEME WILL LOOK LIKE AHEAD OF TIME. SHE ALSO NOTES THE HEIGHTS OF ARRANGEMENTS FOR THE TABLE SO GUESTS CAN STILL EASILY SEE ACROSS THEM. MAKING THE VESSELS, SHE SAYS, ALLOWS HER TO WORK WITH DIFFERENT SHAPES, SIZES AND COLORS. SUCCULENT COMPOSITIONS (AS SEEN ON TABLE NO. 2) ARE A FAVORITE, SHE SAYS.
Working in Asian cuisine and drink felt like a natural fit for half-Japanese Salt Lake City native Jillian Watanabe. When working at Montage Deer Valley’s Yama Sushi, she took a sommelier course and quickly fell in love with the world of wine. Even before that, she took a sake adviser course through the Sake School of America. “Through these learning experiences, I kept having these ‘aha moments’ when it came to food and drink pairings and how to elevate already delicious dishes with intentional wine pairings,” says Watanabe.
In 2020, Watanabe had plans to begin home brewing and embark on a sake internship in Japan. But the events of 2020 threw her plans for a loop, leading her to focus on furthering her career at home in Utah. Enter: Tsuki Sake.
Tsuki Sake was founded that same year in partnership with Yuki Yama Sushi Executive Chef Kirk Terashima and Ty Eldridge, a major fixture in the Salt Lake City brewing community. Each partner, with deep ties to Utah’s culinary community, had the same interest in sake and the same goal of bringing Japanese-style
wine to the Beehive State.
The name Tsuki, which translates to “moon,” was selected by Watanabe’s wife. Symbolic of masculine-feminine balance, the moon was a natural representation for the brand — the balance between sweetness and dryness in sake and of bringing a traditional Japanese drink into modern American settings.
Tsuki Sake represents a truly unique offering in the Utah drink landscape. Made of American-grown ingredients, Tsuki is the first ultra-premium domestic sake brand in the state. “One of our main goals as a company is to normalize sake being on American menus, right at home next to beer and wine and cocktail lists,” says Watanabe. “Sake is simply amazing. It’s easy on the body, drinkable, and doesn’t fight with food.”
There are currently three varieties of Tsuki Sake: Super Moon (Junmai Daiginjo [see sidebar]); Harvest Moon (a white peach nigori); and Desert Moon (citrus prickly pear). They can be found in liquor stores, restaurants and bars across Utah, including Yuki Yama Sushi and KITA locally.
1 OUNCE VODKA
1/4 OUNCE ORANGE LIQUEUR
3 OUNCES TSUKI SAKE DESERT MOON CITRUS-PRICKLY PEAR SAKE
LIME JUICE (TO TASTE)
SIMPLE SYRUP (IF DESIRED)
LIME TWIST, FOR GARNISH
Shake all ingredients in a cocktail shaker with ice. Strain into a martini glass or coupe glass. Garnish with a lime twist.
• SAKE IS BREWED LIKE BEER BUT IS USUALLY CATEGORIZED AS A WINE BECAUSE OF ITS SIMILAR ALCOHOL CONTENT. TSUKI SAKE’S CURRENT PRODUCTS CONTAIN 15% TO 16% ALCOHOL BY VOLUME (ABV) AND ARE MEANT TO BE SIPPED ON LIKE WINE.
• MOST ARE GLUTEN- AND SULFITE-FREE.
• A FUN CHARACTERISTIC OF SAKE IS THAT IT CAN BE SERVED AT DIFFERENT TEMPERATURES. TYPICALLY, PREMIUM-STYLE SAKES ARE BREWED WITH AROMATIC YEAST, CREATING FRUITY, FLORAL OR EVEN COOKED-RICE AROMAS, DEPENDING ON THE SAKE. THEY ARE ALSO KNOWN FOR BALANCING SWEETNESS AND SAVORINESS ON THE PALATE AND HAVE SILKY AND DELIGHTFUL TEXTURES. SOME, BUT NOT ALL, LOWER-GRADE SAKES ARE SERVED HOT. SAKES OF THIS ILK ARE WARMED TO ENHANCE THEIR POSITIVE ATTRIBUTES AND MINIMIZE THEIR NEGATIVE ONES. HOWEVER, WARMING ANY TYPE OF SAKE IS A FUN WAY TO EXPLORE THE DIFFERENCES IN AROMA, VISCOSITY AND NOTES ON THE PALATE.
• AMINO ACIDS IN SAKE CONTRIBUTE TO SAVORY OR UMAMI NOTES ON THE PALATE.
• PREMIUM-STYLE SAKES ARE BREWED WITH RICE THAT HAS HAD THE OUTER LAYERS POLISHED OFF. THIS GETS US CLOSER TO THE STARCHY CENTER, RIDDING THE FERMENTATION OF ANY FUNKINESS FOUND IN INEXPENSIVE SAKE. THE PROCESS OF RICE POLISHING CREATES A MORE REFINED END PRODUCT. (ALL OF TSUKI SAKE’S PRODUCTS ARE ULTRA-PREMIUM AND PREMIUM SAKES MEANT TO BE SERVED COLD.)
• DAIGINJO MEANS 50% RICE GRAIN REMAINING.
• GINJO MEANS 60% RICE GRAIN REMAINING.
• KANPAI MEANS “EMPTY THE GLASS” IN JAPANESE AND IS THE EQUIVALENT TO SAYING “CHEERS!"
Park City Creamery’s slogan (Cheese with Altitude) is a perfect tagline for a business whose products pair with wine, vegetables, fruits, pasta and much more. Park City Creamery was founded in 2018 by European-born fromager Corinne Zinn. Zinn’s fruitful journey with cheesemaking started when she moved to the U.S. about 20 years ago.
Living in Colorado, Zinn quickly missed the tastes of fine European cheese and set out to learn how to make her own. She eventually had her own goat farm in the small town of Delta, where she used the goat milk to craft her fine cheeses, which she sold at numerous wineries and farmers markets.
Zinn then moved to Utah, where she became a well-loved cheesemaker for Deer Valley Resort. “We built my cheese room in the basement of Silver Lake Lodge, so I would ski in the morning, and then make cheese in the afternoon. It was a lot of fun,” she says. After changes in the culinary programs at the resort, Zinn was ready to strike out on her own.
Today, Park City Creamery is making cheese dreams a reality for northern Utah residents and
visitors. Zinn creates a range of artisan, European-style cheeses, each aptly named after a Park City ski run. Silver Queen (goat cheese with vegetable ash) was created based on an old French recipe from the days when ash was used to preserve cheese because refrigeration didn’t exist. “Silver Queen has a hole in the center, which is just perfect for making a statement on a cheeseboard because you can put berries or jams in the middle,” says Zinn.
Zinn also sells the insides of the “holes” as “White Nuggets,” which are a fan favorite.
Park City Creamery’s lineup features Treasure, a brie-style cheese; Hidden Treasure, a brie with flecks of delicious truffle nestled throughout; and Mayflower, a feta handcrafted to be far creamier than the typical commercial variety.
Zinn’s cheeses have won numerous culinary awards, including the 2021 Utah Cheese Award for “Best of the West,” beating out offerings from fine creameries in eight Western states. For now, cheese fans can visit Park City Creamery’s cheese shop on Lori Lane, as well as numerous local restaurants and markets, for a taste of the magic.
Take nuggets out of wrapping paper. Roll the cheese in flour, eggs, then bread crumbs or crushed almonds. Fry nuggets in saucepan over medium heat with olive oil and butter for 3 minutes on each side. Suggested to serve on a salad.
Next time you need to warm up when strolling around Main Street, look no farther than Mountain Town Olive Oil. Walking up the stairs of this gourmet oil and vinegar store, you’re immediately greeted by delectable smells and a staff ready to help you explore.
Owner Jessica McCleary opened the store in 2009 after a career working as a buyer for companies like Williams Sonoma and Papyrus. The store started in a space above Bangkok Thai before moving next door to its current location in 2012. “At the time, there wasn’t a lot of variety in the Park City shopping scene,” McCleary says. “I visited an oil and vinegar store in Arizona and knew it would be a great concept for Main Street. I really just wanted to find something that I could be engaged in and believe in. Olive oil and vinegar definitely fit the bill.” What differentiates Mountain Town from olive oil at a regular grocery store? Just about everything. Whether your taste is spicy, savory, sweet or all of the above, McCleary and her team are educated on all the different possibilities of combining oil and vinegar flavors to find the
perfect sample for each customer. But there are discoveries to be made after years in business.
“After 13 years, I’m still finding new combinations of oils and vinegars,” says McCleary. “I tried one [recently] that blew my mind. It was so good. It’s our new leek-infused olive oil with apple balsamic.”
Mountain Town offers tasting and demonstration classes called The Next Course, where chefs share fresh, exciting ways to use their vinegars and oils in recipes. Customers can learn cooking techniques and recipe hints from culinary mainstays like DeeLicious Park City owner Deanna Fitchat and cookbook author Kelley Epstein. “Providing a personal experience like this really helps expand people’s repertoires. Because at the end of the day, we want people not only coming back but learning something new about food each time they visit,” says McCleary.
Getting hungry? McCleary’s personally selected lineup of oils, vinegars, spice blends, gourmet sauces, spreads, dried pasta, condiments and more is also available on the Mountain Town Olive Oil website.
The foodie behind Instagram’s @parkcityfood and some of Deer Valley Resort’s social media left the East Coast to live the mountain lifestyle — and she’s wasted no time tasting her way through Park City’s best menus.
by Jené Drennan photos by Travis Engvallarri Vals , Erin Pinta planned to be in Park City for just a short stint in 2020. Her boyfriend was sent here on a temporary work assignment in March of that year, but then, COVID-19 hit. The pair was sort of stuck, but they also realized they didn’t want to leave.
At the time, Pinta was able to work remotely as the social media manager for the Institute of Culinary Education in New York, where she was exposed to chefs and the food world. Previously, the Boston native had worked with food and beverage clients (Ben & Jerry’s and Lindt Chocolate) at a public relations agency, and in her spare time, she and her friends made a hobby out of trying new restaurants — which was where her love of food began.
When she got called back to the office, Pinta realized she didn’t want to go back to New York, so she found a new job in the tech space to stay in Utah. Throughout her early days getting to know Park City, she used @parkcityfood to document her meals around town.
“I think I started it right when I moved out here because I didn’t really know anyone,” Pinta says. “The only thing to do was eat, so I figured I might as well document it. I made a restaurant list and started slowly making my way down it. I haven’t tried every single restaurant yet, but I’ve tried a lot of them. Whenever we have people come visit, I send them to my page.”
Pinta recently took a new social media role at Deer Valley Resort, where she’s creating content and working with influencers. And, of course, she’ll be getting to know all the Deer Valley restaurant offerings very well. “I’m dying to try the Fireside Dining [at Empire Canyon Lodge] as soon as it opens,” she says.
Pinta shared some of her favorite finds in her new hometown.
Erin Pinta spends a lot of her free time eating, and documenting it. Deer Valley Café is a favorite.
What are your thoughts on living in Park City?
When I first moved here, a lot of things were closed because of COVID. Over the past few years, the food options have really expanded, and it seems like every other day I hear about a new restaurant that’s opening. I love that all the restaurants cater to the Park City lifestyle — there are so many dog-friendly patios, there’s live music everywhere all the time, and in the winter, you can ski to some restaurants. Plus, a lot of the restaurants incorporate ingredients from nearby farms or gardens. You’ll find some of that in New York, but it’s so different here.
Did anything surprise you about Utah’s food scene?
I didn’t know about fry sauce or all the fun liquor laws.
What are your go-to restaurants for dinner? My favorites are Handle, Cafe Terigo, Riverhorse on Main and High West. How about brunch?
Five5eeds is my go-to brunch spot, and I love it there. And Deer Valley Café — it’s a great vibe. What about any recent additions?
I really like Chop Shop for sandwiches, lunch and to-go stuff. I also like Salt Box and Hana Ramen [Bar]. Park City Brewing’s patio is awesome, and the food is good.
Do you have a favorite cocktail spot?
I think Handle has really good cocktails, and I also love High West. I always order the Dead Man’s Boots [bourbon, tequila, lime, ginger beer].
What’s the best dish you’ve had since you’ve been here?
We did a chef’s tasting menu at Yuta at [The Lodge at] Blue Sky Auberge, and we were blown away by everything we had. The ahi tuna l’occidental was incredible, and they told us about how it was flown in fresh every day. It’s such an experience at the resort, and they make sure everything is perfect. The crab tower at Royal Street Café is incredible, too.
What’s one thing you wish we had in Park City?
Far and away, I would say soup dumplings. Can we please get some soup dumplings in Utah? We also don’t have a Chipotle-style salad bar. If we could get a Sweetgreen here, that would be amazing.
When you have visitors in town, what do you put on their itinerary?
Take the funicular up for lunch or the Champagne sabering at the St. Regis Deer Valley — I feel like that’s a unique and fun experience. I also tell people to have brunch at Harvest and walk up Main Street, do some shopping, and stop for a drink at No Name Saloon and check out the rooftop.
Go to Blue Sky to do the Yuta brunch, and get a service at the spa so you can have access to the pool — they have an amazing pool. Then go to High West Distillery and do the whiskey tasting.
What aspects of Park City have you really leaned into?
I adopted a dog a week after I moved here — hiking with your dog is a huge part of Park City living. I’ve skied since I was really young, so I was able to pick that back up after a decade off. And really just driving around — I love going up Guardsman Pass and hiking to Bloods Lake.
by Merlin Varaday
photos by Travis Engvall
Every night bartenders perform in front of a crowd of thirsty customers, and Keri Poggi is a rock star. She even has a background as a singer/songwriter. Her main gig now, however, is bartending at Yuta in Auberge Resorts’ The Lodge at Blue Sky. Three years ago, the ambitious mixologist beat out more experienced bartenders to create the restaurant’s signature cocktail, aptly named The Horse Thief. The drink is an homage to the heroic efforts of Blue Sky’s owner, Barb Phillips, to rescue Gracie, an abused horse who became the first of many neglected horses to receive care, medicine and treatment provided by Saving Gracie Equine Healing Foundation. Poggi’s multilayered berry and spice cocktail is now a permanent fixture on beverage menus at all Auberge Resorts worldwide, and the proceeds from it benefit the rescue nonprofit at the Wanship resort. Additionally, Poggi has juggled all of this while raising her daughter to be a Utah “nature girl” like her mom.
HOW DID YOU BECOME THE BARTENDER AT THE BAR AT THE LODGE AT BLUE SKY?
Bartending fell in my lap, honestly. I moved here from Illinois in 2012 with my husband (then boyfriend), and I had worked as a cocktailer, making two-step drinks. I got a job at a bar, and the bartender was leaving in two weeks, so she trained me up. That was over 10 years ago, and when we moved to Park City, I bartended at The Spur Bar & Grill and [was] also raising a 3-year-old. I heard about the opportunity at The Lodge at Blue Sky before the building was even completed. I was hired as the bartender a month before the hotel opened three years ago.
YOU CREATED A SIGNATURE COCKTAIL FOR THE LODGE AT BLUE SKY CALLED THE HORSE THIEF. HOW DID THAT CREATION COME TO BE?
The task force manager who was in charge of opening The Bar was creating cocktails and invited me to make drinks with her. I was ready to play behind the bar again. She told me that there were certain specs to follow — a muddled fruit in a tequila- and whiskey-based cocktail.
I’d never created menu content before. I wanted the cocktail to reflect a story. She was thinking of including watermelon, but I wanted to use a fruit that would be available year-round. I went with blackberries, which are a little bit on the tart side. I thought that would reflect a personality trait that goes along with The Horse Thief. I also thought that Barb stealing/saving a horse is kind of spicy. She’s got a kick to her, and the ginger in the cocktail is my ode to that. Now, we juice the ginger and mix it with a simple syrup, but in the beginning, I simply muddled the ginger myself. The tequila and whiskey were an easy pick. I wanted to use High West Distillery, because people ask for something local. Campfire whiskey is kind of smoky, and it’s a reflection on Barb being this
rough-and-tumble cowgirl. I also wanted the cocktail to have something unique, and green Chartreuse is an herbaceous liqueur that brings out the other elements. There is also a spicy rim on half the glass, with ground Aleppo pepper, cayenne, kosher salt, smoked paprika and sumac, put through a spice grinder. It’s definitely got a kick to it. We created seven versions to get to the one that made it to the tryouts for Blue Sky’s signature cocktail.
The CFO and other Auberge Resorts executives, as well as ranch hands, owners Michael and Barb Phillips — everyone who has been very important to The Lodge at Blue Sky since the beginning — were all there to taste the drinks that were competing to be the signature cocktail. Barb had the final say, and she chose my drink! The rest is history.
It was. I didn’t really understand the magnitude of it yet. I didn’t know it was going to go international. All of the Auberge properties had The Horse Thief on their menus for the first year we were open. I was just happy to be a part of it; I didn’t think in a million years that my cocktail would be chosen. It gave me the confidence to lean into learning more and creating content for our seasonal drink menus.
The Horse Thief has multiple steps, and I initially had some doubts about whether it would be fast and easy enough for bartenders to make repeatedly. Barb said, “It wasn’t easy to save Gracie, and this cocktail shouldn’t be easy either.” That will stick with me forever.
IF BARB IS A “ROUGH-AND-TUMBLE COWGIRL,” HOW WOULD YOU DESCRIBE YOURSELF?
I am rough around the edges as well, but gooey on the inside. I grew up on the South Side of Chicago, so we definitely weren’t coddled. You say it how it is, and you work hard for what you get. My parents worked from 6 a.m. to 5 p.m. every day, and I was a latchkey kid. I try to find light in any situation and don’t like to be negative. I think that everything will work out the way it’s supposed to.
Park City is amazing. I am super happy to be raising my 8-year-old daughter in a mountain town, versus my city background. She loves skiing, hiking and biking. She just wants to play, and that’s how my husband is as well. We connected over rock climbing, and she loves to do that, too. She is a complete nature girl, and that’s what we love about Park City. There is so much to dive into and be a part of. I love everything about Utah.
I can use anything from Gracie’s Farm on the property. We use a lot of the farm’s basil, and last year we had a cocktail that contained rhubarb. I try to keep everything handcrafted and handmade as much as possible.
Our lunch menu and bar menu pair well with drinks from The Bar. There is a cocktail I created called Pinky’s Out. It’s a spiked iced tea with house-brewed tea, fresh-squeezed lemon juice, a delicious house-made honey-sage syrup with sage from Gracie’s Farm, bourbon and bitters. It’s a delicious drink that pairs well with any food, since it’s light, refreshing and easy to sip.
At dinner, it’s best to enjoy handcrafted cocktails before your meal. Our cocktails are full of depth, and they have layers — drinking one is like a journey! We create a seasonal cocktail menu that you can enjoy for a few months, and then it’s gone. The Horse Thief is always on the menu, as well as a cocktail called the Yellow Jacket that has remained because guests were asking for it. It includes mezcal,
tequila and a house-made lemon-lavenderhoney-turmeric syrup that I also use in my hot toddies. It’s a great winter cocktail. Mezcal and turmeric play really well together.
Beer, wine or some whiskey with a large piece of ice!
3 to 5 blackberries
1/2 ounce ginger syrup
1 1/2 ounces reposado tequila
1/2 ounce High West Campfire whiskey
1/2 ounce green Chartreuse 1/2 ounce lime juice Tajín spice for garnish
> In a shaker, muddle blackberries with ginger syrup. Add remaining ingredients and ice and shake to chill.
Half-rim a rocks glass with Tajín spice (or a similar house-made spicy lime seasoning) and pour over a big cube of ice.
The combination of natural surroundings and rich history makes it a special place to us all. That’s why we are working together to protect it. For years to come, we want everyone to enjoy our worldclass slopes, the miles of cross-country skiing and snowshoeing, and all the great finds and fun along Main Street. So how can you join us? Park your car and use our free transit system; it’s convenient and much more sustainable. Use refillable water bottles and recycle. Respect the mountains, other guests and also the wildlife. With your help, Park City can always be Winter’s Favorite Town. Learn how to enjoy with care at VisitParkCity.com/sustainability
own your dream kitchen yet? Don’t worry, you can rent it! Just east of Park City, Twilight Moon Ranch sits on 16 acres between Kamas and Oakley surrounded by the Uinta Mountains. The tranquility is unmatched, with surprisingly easy access to the adrenaline rush of a Park City excursion. The gorgeous seven-bedroom property is one of
many elevated luxury vacation home experiences presented by Abode Park City.
The open floor plan is perfect for entertaining and hosting dinners. With the Abode property management team handling every detail, planning is a breeze. We worked with private chef Marc Felder of Red Maple Catering to prepare a meal in the guest house’s sleek, open-space kitchen.
This can be your dream kitchen away from your kitchen.
Merlin Varaday photos by Dan Campbell DON’T
THE PARTY CAN GO ON ALL NIGHT IN THE GARAGE-TURNEDREC ROOM ON THE LOWER LEVEL OF TWILIGHT MOON RANCH’S GUEST HOUSE. AFTER ENJOYING A MORE FORMAL DINNER UPSTAIRS, YOU CAN HAVE MORE FUN WITH LEATHER COUCHES THAT SEAT UP TO 12 PEOPLE, FACING AN ENORMOUS FLAT-SCREEN TV FOR WATCHING MOVIES OR PLAYING XBOX. THERE IS A SELF-SERVE MINIBAR AGAINST ONE WALL WITH A SMALL FRIDGE FOR HOLDING YOUR FAVORITE LATE-NIGHT INDULGENCES. THE GARAGE MOTIF IS ENHANCED BY A VINTAGE MINT-GREEN CHEVY PICKUP TRUCK. A PING-PONG TABLE IS ALSO SITUATED NEAR THE SITTING ROOM, AND A BASKETBALL COURT AND TENNIS OR PICKLEBALL COURT ARE JUST OUTSIDE. THERE IS ALSO A HOT TUB AND AN INGROUND TRAMPOLINE AS YOU HEAD TO THE LARGE OUTDOOR DINING AREA.
Anyone wishing to focus on spending quality time together or celebrating an occasion at Twilight Moon can hire the chef to create a customized menu showcasing the bounty that northern Utah has to offer, while accommodating any dietary preferences the group may have. (Red Maple Catering also offers a variety of complete drop-off dinner menu options.) When Red Maple Catering brings dinner, they can also include breakfast for the next day!
When creating a customized dinner, the Red Maple team plans down to the tiniest detail, even bringing along an extra fish or
steak just in case someone changes their mind at the last minute about which entrée they’d like to enjoy.
The kitchen in the guest house at Twilight Moon Ranch boasts an impressive walk-in pantry. The roomy open-plan sitting room includes a sturdy farm-style dinner table. Add to that breathtaking mountain views (not to mention the incredibly comfortable and fun garage-rec room downstairs), and you have the makings of a perfect evening.
Twilight Moon Ranch can sleep up to 22 guests comfortably, and the main house has another kitchen, a bar and more.
OPEN SHELVING lends a sleek, minimal design that allows you to easily find what you need.
8 OUNCES TOP SIRLOIN, CLEANED AND TRIMMED
You can also use beef tenderloin.
1 TEASPOON SHERRY VINEGAR
1/4 TEASPOON DIJON MUSTARD
1 LARGE EGG YOLK
2 TEASPOONS OLIVE OIL
3 TABLESPOONS SHALLOTS, FINELY DICED
1 TABLESPOON CAPERS, DRAINED AND CHOPPED
1 TABLESPOON FRESH PARSLEY, FINELY CHOPPED
2 OUNCES CRÈME FRAICHE
1/2 TEASPOON FRESHLY GRATED LEMON ZEST KOSHER SALT TO TASTE
> CUT THE STEAK INTO 1-INCH CUBES AND PLACE IN THE FREEZER FOR ABOUT 10 MINUTES.
WHISK THE VINEGAR, MUSTARD AND EGG YOLK TOGETHER IN A SMALL BOWL. WHISK CONTINUOUSLY, WHILE SLOWLY ADDING THE OIL UNTIL EMULSIFIED. THEN WHISK IN THE SHALLOTS, CAPERS, SALT AND PARSLEY.
HAND-CHOP THE MEAT TO YOUR DESIRED TEXTURE. QUICKLY FOLD THE MEAT AND DRESSING TOGETHER. SEPARATELY, WHISK THE CRÈME FRAICHE WITH LEMON ZEST AND SALT TO TASTE UNTIL STIFF. PLATE THE STEAK TARTARE AND ADD THE CREAM AS A TOPPING.
For Red Maple Tuiles recipe dishingpc.com/redmapletuilesvisit:
GET THE MOST OUT OF YOUR NORTHERN UTAH ADVENTURE WITH THE PERSONALIZED SERVICES PROVIDED BY ABODE PARK CITY.
IN ADDITION TO LUXURY VACATION RENTALS LIKE TWILIGHT MOON RANCH, ABODE OFFERS ELEVATED CONCIERGE CARE, BESPOKE ITINERARIES AND COMPLETE PROPERTY MANAGEMENT AT AN IMPRESSIVE PORTFOLIO OF REGIONAL VACATION HOMES. WANTING TO CREATE EXPERIENCERICH, HIGHLY PERSONALIZED VACATION OPTIONS, HUSBAND-ANDWIFE TEAM ROB AND RACHEL ALDAY FOUNDED ABODE LUXURY RENTALS ROUGHLY 10 YEARS AGO. WHETHER YOU WISH TO FOCUS YOUR PARK CITY ADVENTURE NEAR HISTORIC MAIN STREET, OLD TOWN, CANYONS VILLAGE, DEER VALLEY OR BEYOND, THE ABODE TEAM WILL GUIDE YOU EACH STEP OF THE WAY, ENSURING THAT YOU ARE MATCHED WITH A PROPERTY THAT WILL DELIGHTFULLY ACCOMMODATE YOUR GROUP.
THE TWILIGHT MOON RANCH guest house kitchen boasts a professionalquality gas stove, which got the nod of approval from chef Marc Felder.
THE EXPANSIVE kitchen island offers a large, open work space.
From my first sip of DAoU wine , I was buzzing for more. I was at Deer Valley Resort’s Taste of Luxury Series last spring. A sponsor of the event, DAOU Vineyards — a California winery founded and operated by the Daou family — immediately prompted me to learn more about Paso Robles and the wines produced there. Not only were the wines impressive, but the passion behind the winemaking was clear.
Soon thereafter, a trip to California’s Central Coast was on the schedule.
Halfway between Los Angeles and San Francisco, Paso Robles is tucked just over a hillside from the coast. A charming town square is framed by rolling hillsides where the soil is predominantly calcareous and the growing region offers 11 American Viticultural Areas (AVAs).
The climate mirrors Bordeaux and Rhone, and much of the grapes grown in the area are cabernet sauvignon, but more than 60 varieties can be found at the 200 Paso Robles wineries, including grenache, zinfandel and plenty of whites.
At the very top of the vistas of Paso Robles sits DAOU. The winery is 2,200 feet above sea level and produces some of the most well-known wines of the region. While you may recognize other regional names like J. Lohr and Robert Hall, 85% of the wine produced in Paso Robles goes directly to wine club members. This means it won’t be found in many stores or restaurants, making the coveted bottles harder to come by.
Add in farm-to-table cuisine, history, art, and luxurious (or budget-friendly if you prefer) hotels, and you will be hooked. Here are some tips, so you can start planning a trip.
If you are in the area on a Thursday, Friday, Saturday or Sunday night, be sure to check out Sensorio, a 15-acre light installation by artist Bruce Munro.
Just outside of town, this Tuscan-style hotel inspires guests to relax, reflect and refresh. Filled with so much art that an art tour is recommended for it to be fully appreciated, the 20-acre vineyard and resort is an experience in itself. Walk the 12 stations of meditation, mingle with alpacas, or plan some downtime at the spa and pool. A tasting room means you don’t even have to leave the hotel to visit a Paso Robles winery. Gracious open public spaces, like a European-style courtyard and cozy sitting rooms, allow for plenty of downtime. Cello Ristorante & Bar offers Mediterranean-inspired breakfast, lunch and dinner. You may never want to leave, but with so much to explore in the area, you should.
A flagship winery in the region, the estate is at the top of the highest hill in the area and should be at the top of your list. Sweeping views and a stunning setting will invite you to taste and sip your way through the afternoon.
The 200 to 400 cases (primarily of cabernet sauvignon, pinot noir and chardonnay) are generally spoken for through their wine club. They can also be found on some restaurant menus. Be sure to browse the expansive garden, and don’t miss the classic, yet over-thetop, cheese plate.
Look for farmers markets highlighting regional goodies scattered in different areas on various days of the week.
Get a tour of the property atop York Mountain while you taste the wines. There is a story behind each brick and the original basket press used by the York brothers that hangs on display. The winemaker, Jordan Fiorentini, originally studied engineering and grew up working on a family vineyard.
At the top of yet another mountain, Law provides a different view and take on Paso Robles wine. All tastings are by appointment, and you will be guided through a flight of four wines while your hosts give you the rundown of why the facility and winemaking practices make the wines so special.
This is a must-stop spot offering brunch, lunch and dinner that highlights local purveyors and seasonal ingredients. A picturesque courtyard lets you relax and enjoy an accompanying wine pairing with your meal. At lunch, don’t miss the black lentil tacos and a killer burger.
This charming, modern French restaurant is the brainchild of a winemaker’s son and a butcher’s daughter. The combination is perfect, especially if you want to do the nightly tasting menu and wine pairing. Otherwise, choose from seasonal items and regional ingredients. Try to save room for dessert, like fluffy chocolate mousse and decadent crème brûlée.
For a more classic French dining experience, this longtime local favorite fits the bill perfectly. Start with a glass of Champagne and a round of oysters and escargot, and finish with the fish with red wine sauce.
At DAOU, you will find a unique selection of Mediterranean small plates — a nod to the owners’ Lebanese roots. Dishes like labneh, dolmas and spicy feta are offered in a variety of settings around the winery. At Niner, make a plan to organize your tasting around a lunch of classic California options, accompanied by fresh bread and some of the ingredients grown on site.
The city is a great destination for girls’ trips, weekend getaways or your next special event.
Plan a visit to Tin City for a co-op of artisans, tasting rooms, food options and more. Closer to downtown, stop by Paso Market Walk for a quick meal, sip or treat.
DON’T MISS THE NEXT COURSE IN DEER VALLEY RESORT’S TASTE OF LUXURY SERIES. THE WEEKEND WILL FEATURE THREE-STAR MICHELIN CHEF MASSIMO BOTTURA FOR EXCLUSIVE VIP MEET-AND-GREET RECEPTIONS AND SIXCOURSE ITALIAN DINNERS WITH WINE PAIRINGS ON THE EVENINGS OF DEC. 16, 17 AND 18 IN THE RESORT’S FIRESIDE DINING ROOM AT EMPIRE LODGE. BOTTURA IS CONSIDERED ONE OF THE WORLD’S MOST INNOVATIVE CULINARY FIGURES, AND HIS INTERNATIONALLY RENOWNED RESTAURANT, OSTERIA FRANCESCANA, WAS NO. 1 ON THE WORLD’S 50 BEST RESTAURANTS LIST TWICE.
THE TASTE OF LUXURY IS A YEAR-ROUND SERIES OF EVENTS CENTERED AROUND EXCEPTIONAL CULINARY EXPERIENCES. LOOK FOR ANNOUNCEMENTS ON UPCOMING EVENTS AT DEERVALLEY.COM.
This 27-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.
MAIN Modern American cuisine and award-winning spirits Open at 5 p.m. daily | 350 Main St. 435.649.3140 | 350main.com 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 LITTLE GEM LETTUCE WITH PARK CITY CREAMERY MAYFLOWER FETA AND MISSION FIGS: POMEGRANATE, HONEY VINAIGRETTE, FRESH FENNEL, CRISPY SHALLOTS, PEPITAS 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
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.
PIQUILLO PEPPERS: STUFFED WITH CRAB MEAT, MANCHEGO CHEESE, SAFFRON LOBSTER SAUCE
PATATAS BRAVAS: FRIED POTATOES WITH SPICY ROMESCO SAUCE, AIOLI
All of the things you love about the popular destination No Name Saloon are available next door at Annex Burger, 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 it 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 for information on private parties.
A community-minded coffee shop, teahouse and cafe Open daily 7 a.m. to 6:30 p.m. | 738 Main St. atticustea.com
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 hot drinks of your 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.
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
For more than 27 years, Bangkok Thai on Main has been offering a fine dining Thai experience in the heart of Park City. Bangkok Thai offers a warm yet sophisticated atmosphere to enjoy one of the handcrafted cocktails and sample a new wine from their extensive list. 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, they make sure 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 adventurous versions dressed up with lychee and duck. Save room for the homemade sweet coconut sticky rice with mango. Takeout, dine-in and delivery are all available.
Modern and internationally inspired French dip sandwiches Open 11 a.m. to 9 p.m. daily | 227 Main St. 435.513.7100 | bigdipperpc.com
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’ve 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 made popular for many years at Uptown Fare. Plenty of creative salads round out the menu if you’re looking for something lighter or gluten-free.
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 HOT TEJANA: ROASTED PORK SHOULDER, JALAPEÑOS, AVOCADO, RED ONION, COTIJA, CILANTRO, SPICY MAYO, CUCUMBER, LIME JUICE, HOT CHEETOS, CHILE BROTH 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
Upscale dining with southern and Mediterranean flair Brunch, lunch and dinner offered daily | 508 Main St. 435.200.8355 | thebrickrestaurantandbar.com
The Brick, which is housed in a beautiful, modern Main Street building, is a sophisticated yet casual culinary gem. Offering a modern dining experience with a Southern and Mediterranean influenced approach, the culinary team at The Brick, led by chef Josh Hart, creates an upscale dining experience with a regional twist. Whether you join for a leisurely lunch of tomato and burrata or wild mushroom tagliatelle, or indulge at dinner over a wagyu burger or shrimp and polenta, you should sit back, relax and sip on a cocktail that complements your meal. The bar features a full wine list, along with local brews and classic cocktails. The range of their dishes continues into their brunch offerings, available every day. While the menu feels upscale, the environment is comfortable and welcoming. Both will make you want to come back for more.
TOMATO & BURRATA: GRILLED SOURDOUGH, BASIL PESTO, CHERRY TOMATOES WAGYU BURGER: LETTUCE, TOMATO, WHITE CHEDDAR, GARLIC AIOLI SHRIMP AND POLENTA: WILD ALASKAN CAUGHT SHRIMP, SOUTHERN-STYLE CREAM POLENTA WITH AGED PARMESAN AND A WHITE WINE SAUCE WITH A BACON AND PEPPER REDUCTION FRIED RAINBOW TROUT: SERVED WITH COLLARD GREENS, FINGERLING POTATOES AND HOUSE-MADE JALAPEÑO CREAM CORNBREAD WILD GAME GNOCCHI: BISON, WAGYU AND ELK IN A HOUSE-MADE TOMATO WINE SAUCE TOPPED WITH AGED PARMIGIANO-REGGIANO
For delivery, call 435.649.MENU
VITA
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’ll leave feeling like part of the family.
ITALIANO Family-owned and serving authentic Italian cuisine Open daily 5 p.m. to close | 804 Main St. 435.649.1336 | buonavitaparkcity.com 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
MENU SAMPLING For delivery, call 435.649.MENU
With quality steaks and slope-side views, Butcher’s Chop House has something for everyone in their warm, classic steakhouse setting. In addition to steaks, the family-friendly restaurant features chops, seafood, salads, pasta and a kids’ menu. All items on the Butcher’s block include a choice of two sides. Try the prime rib, a local 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 in the individually heated outdoor Alpenglobes or après ski yurt for a unique dining experience or for your private events. Reservations available via Resy.com. For private events, visit the website.
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 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
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™ 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 11 a.m. for brunch.
The flavors of France, the charm of Main Street Open to the public Wed.–Sun. 5 to 9 p.m. | 201 Heber Ave. 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.
MOULES FRITES: HOUSE-MADE FRENCH FRIES, PEI MUSSELS, BEURRE BLANC
BIBB LETTUCE: HOUSE-SMOKED TROUT, APPLE, OLIVE OIL CROUTONS, CITRUS SEGMENTS, PARMESAN, CITRUS VINAIGRETTE
TARTIFLETTE: FINGERLING POTATOES, NIMAN RANCH PORK BELLY, REBLOCHON CHEESE, PEARL ONIONS, PETITE SALAD, CORNICHONS
ELK TENDERLOIN: CELERIAC PUREE, PORCINI MUSHROOMS, MACERATED BLACKBERRIES, PISTACHIO
GRILLED PORK CHOP: HARICOT VERT FAGOT, POTATO BEIGNET, JUNIPER JUS
PAN-SEARED STEELHEAD: WINTER GREENS WITH POTATOES, WATERCRESS EMULSION, BUTTERNUT SQUASH PUREE
Truly authentic Mexican cuisine as if you were in Mexico City Open daily for lunch and dinner | 412 Main St. 435.602.1179 | dongoyopc.com
WILD MEXICAN OCTOPUS TACO: FLOUR TORTILLA, OCTOPUS, ASADERO CHEESE AND AVOCADO
DON GOYO STEAK: BEEF TENDERLOIN WITH AN ASH CRUST, PAIRED WITH UNIQUE MEXICAN COTIJA CREAMY CHEESE SAUCE
VUELVE A LA VIDA “COME BACK TO LIFE” COCKTAIL: SHRIMP, OCTOPUS, CUCUMBER, AVOCADO, SPECIAL CLAMATO, LIME, GARNISHED WITH CELERY
MEAT VOLCANO: CORN TOSTADA, GUACAMOLE, BEEF, MELTED CHEESE
SHRIMP TACO: FLOUR TORTILLA, SPICY MAYONNAISE, PICKLED CUCUMBER, BREADED FRIED SHRIMP
If you’re looking for truly authentic Mexican cuisine, look no further than Don Goyo. The chef, Lula Martín Del Campo, was born and raised in Mexico. She has been a professional cook for more than 30 years and still owns two restaurants in Mexico (Marea and Casacabel in Mexico City). The chef brings a unique perspective to contemporary Mexican cuisine in an inviting and city-like setting on Main Street. The origin of the products she uses focuses on health and sustainability, and almost everything is made in-house from the tortillas to the salsas. Social responsibility is a big part of the culinary program, so ingredients are sourced locally and seasonally. Martín Del Campo brings a new, cosmopolitan take on Mexican food in Park City. Don’t miss the shrimp specialties, and if you need a pick-me-up, the Come Back to Life cocktail is just what the doctor ordered. MENU SAMPLING For delivery, call 435.649.MENU
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. There is plenty of space to host large group special events and also a variety of activities, including darts, shuffleboard and TVs to watch your game. Don’t miss weekly specials, including locals’ night on Wednesday, trivia night on Thursday, live music or a DJ on Friday night and karaoke on Saturday night.
VEGAN CHILI: BEANS, CELERY, GREEN ONIONS, CARROTS, BELL PEPPERS, FIRE-ROASTED TOMATOES AND RED ONIONS ON THE SIDE
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 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
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.
Fun and delicious destination cafe, bakery and creamery
Open daily at 8 a.m. | 402 Main St. 435.647.7711 | javacowparkcity.com
This landmark on historic Main Street has been a mainstay for the whole family for almost 20 years. Everything at this eclectic bakery is made daily in-house. From breakfast and lunch to snacks and dessert, you will find all-day fare like pastries, smoothies, bowls, chili and, of course, the ice cream the shop is famous for. A grab-and-go case has tons of convenient options if you want takeout, including house-made salads, wraps and parfaits. People with dietary restrictions also have plenty of options, like gluten-free pastries as well as vegan smoothies, acai bowls, and vegan chili as well. The selections of made-to-order crepes and waffles are served all day and hard to beat! Details like dairy from a local creamery and all-natural ingredients make every detail at this beloved spot even more special. And New Yorkers missing their bagels will find imported ones on the menu!
YUR BACON ME CRAZY CREPE: APPLEWOOD-SMOKED BACON, FRESH CRACKED EGGS, BRUSCHETTA, MOZZARELLA AND SPINACH
THE FAVORITE WAFFLE: LIÈGE-STYLE WAFFLE WITH SUGAR PEARLS, BISCOFF COOKIE BUTTER, STRAWBERRIES AND HOUSE-MADE WHIPPED CREAM
NYC BAGEL BREAKFAST SANDWICH: EGG, APPLEWOOD-SMOKED BACON AND CHEDDAR
VEGAN CHILI: A CLASSIC RED BEAN CHILI WITH BEYOND MEAT, SERVED WITH CRACKERS OR A SLICE OF VEGAN CORNBREAD HAM & JARLSBERG CROISSANT: BLACK FOREST HAM AND JARLSBERG CHEESE BAKED INTO A HOUSE-MADE CROISSANT
KALE SALAD: KALE, CABBAGE, BRUSSELS SPROUTS AND SEED BLEND SERVED WITH CREAMY POPPYSEED DRESSING IN GRAB-AND-GO CASE
The
The
Cottage
No Name Saloon is home of the world-famous buffalo burger. This Park City institution is centrally located on historic Main Street, where you can enjoy five dining areas, including the main bar, mezzanine, loft and both a year-round heated patio and a 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 for information on private parties.
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’re 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.
For delivery, call 435.649.MENU
Upscale pub food and live music in a comfortable setting Open 11–1 a.m. daily | 352 Main St. 435.615.1618 | thespurbarandgrill.com
Now being 21 years old and legal, The Spur Bar & Grill is officially the go-to spot for nightly 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).
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
Unwind and relax at the top of Main Street in Park City in this classic brew pub. 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.
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’re 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.
Authentic Japanese cuisine and sushi bar Lunch Sat. & Sun. 12–3 p.m., daily dinner and curbside to-go | 586 Main St. 435.649.6293 | yukiyamasushi.com PORK RAMEN: KUROBUTA PORK BELLY, GREEN ONION, POACHED EGG, KAMABOKO (FISH CAKE), HOUSE-MADE BROTH SPECIALTY HAND ROLLS: FEATURING NEGI TORO, SHIMA AJI AND MASABA, 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 12-PIECE CHEF’S CHOICE NIGIRI: SEASONAL FISH, HON WASABI AND CHEF’S GARNISH
WHOLE AJI: HORSE MACKEREL SASHIMI, FRIED HEAD AND SKELETON, SEAWEED SALAD, GINGER, GREEN ONION, PONZU
Located in the heart of beautiful Deer Valley, this hidden gem has been serving up award-winning Italian cuisine for nearly a decade. Enjoy fresh, seasonal entrées, impeccable service and alpine scenery framed through expansive floor-to-ceiling windows. The family-friendly Ristorante offers a sensational selection of authentic Italian dishes and delectable favorites, while the Lounge’s copper-topped bar lends itself to lively après gatherings or lunchtime pints and pizza. Cena is open seasonally for breakfast, lunch and dinner. Alfresco dining is available in the summer season.
Deer Valley Dr.
deervalley.com/things-to-do/dining/deer-valley-cafe BREAKFAST BURRITO: SCRAMBLED EGGS, CHORIZO, BREAKFAST POTATOES, TOMATO SALSA, PEPPER JACK CHEESE WASATCH MOUNTAIN SANDWICH: WHITE CHEDDAR, TOMATO AIOLI, SMOKED HAM, SCRAMBLED EGGS WITH CHIVE, HAWAIIAN BUN AVOCADO TOAST: SMASHED AVOCADO, CHERRY TOMATOES, BASIL, FETA, TOASTED HAZELNUTS, ARUGULA, AGED BALSAMIC GLAZE, WHEATBERRY TOAST DV BLT: MAPLE PEPPER BACON, VINE-RIPENED TOMATO, MIXED GREENS, TARRAGON AIOLI, WHEATBERRY TOAST FARRO POWER SALAD: ARUGULA, CHERRY TOMATOES, FETA, FARRO, BUTTERNUT SQUASH, CHAMPAGNE VINAIGRETTE
At Deer Valley Café, a charismatic gourmet market and restaurant located lakeside in the Deer Valley Plaza building, you’ll find many of the resort’s famous specialties, from turkey chili to jumbo cookies and more. Open for breakfast, lunch and takeout, with online ordering available, this convenient spot in the Snow Park area can make your day. Start with fresh-brewed coffee or espresso and a hearty breakfast burrito. Come midday, seek out a salad made with local seasonal ingredients or sandwiches, like the Turkey Panini. Save room for a standout sweet treat, such as the Deer Valley Carrot Cake. If you feel like eating at home, explore the Family Carry-Out Meals or the assortment of gourmet deli items and frozen entrées. The selection of kitchenware, cookbooks, candles and gifts speaks to the soul of cooking and celebrating with family and friends. Wine and beer are also available.
Glitretind sets the standard for exceptional service joined with awardwinning culinary offerings. Located in the heart of Deer Valley Resort, stunning mountain views and a charming ambience combine to make this dining experience truly unique. The expert culinary team takes great pride in utilizing local, sustainable ingredients to create fresh, seasonal menus, and the wine selection, with over $2.5 million in inventory, is one of the most impressive in the region. Glitretind serves tradition, luxury and service with every morsel.
Contemporary American cuisine Dinner: Wed.–Sun., 5:30–10 p.m. | 7600 Royal St. 435.645.6632 | deervalley.com/mariposa
Enjoy an evening of memorable dining at The Mariposa in Silver Lake Lodge, Deer Valley’s unparalleled tasting room dining experience. With its cozy, intimate setting, The Mariposa focuses on elevated dining, featuring six- and eight-course tasting menus, along with vegan versions, highlighting decadent ingredients and the highest-quality seasonal and local products available. The Mariposa is perfect for special occasions; relax by the fireplaces and savor an elegant evening at Deer Valley’s premier restaurant. Tastefully selected wine pairings are available to accompany your dining experience, along with specialty cocktails and a full bar with a wide selection of beer and wine. Free underground evening parking is available for guests of The Mariposa.
BEETS AND GOAT: CRISPY QUINOA, BABY ROMAINE, EXTRA VIRGIN OLIVE OIL, ICE WINE VINEGAR
SUNCHOKE AND LEEK SOUP: TRUFFLED POTATO, CRISPY LEEKS, CELERY
OYSTER “ROCKEFELLER”: SPINACH, SHIITAKE, YUZU KOSHO BUTTER, TOBIKO
BLACK COD: KING TRUMPET, ENDIVE, MISO POMEGRANATE MUSTARD
VENISON CHOP: CHESTNUT, BUTTERNUT SQUASH, CAULIFLOWER, ROASTED PEAR JUS
SAKURA: STRAWBERRY COCONUT, GINGER LIME AND WHITE CHOCOLATE MATCHA MOUSSES, FIVE CHINESE CRUMBLE, LYCHEE SORBET
Contemporary American cuisine Open daily for lunch, 11:30 a.m.–3:00 p.m. | 7600 Royal St. 435.645.6632 | deervalley.com/royalstreetcafe
Located mid-mountain at Silver Lake Lodge, Royal Street Café offers creative American and international cuisine in a contemporary lodge setting with scenic deck dining. You will find something to please almost every palate here. Menu options at this lively slopeside spot feature creative appetizers, delectable sandwiches, Deer Valley’s Turkey Chili, fresh salads and specialty entrées. Favorites include fish tacos, the Nashville fried chicken sandwich and the ginger sesame salad. Try to save room for desserts, which are all house-made and all delicious. Deer Valley Creamery’s refreshing selection of house-made ice cream is also available. An assortment of fine wine, beer and cocktails are offered as well as a children’s menu and takeout options. Table service is provided on the outdoor decks at the restaurant, weather permitting.
KALE AND QUINOA SALAD: FARRO, QUINOA, WILD RICE, KALE, BERRIES, TOASTED ALMONDS, JICAMA, FETA, ORANGE-GOJI BERRY VINAIGRETTE
ITALIAN HOT HOAGIE: CAPICOLA, MORTADELLA, FINOCCHIONA, PROSCIUTTO, BURRATA, PICKLED GREEN TOMATO AND OLIVE SALAD, ARUGULA, FENNEL, SESAME SEED ROLL
FISH TACOS: CUCUMBER-RADISH SLAW, GREEN ONION, CILANTRO, GRILLED PINEAPPLE PICO DE GALLO, AVOCADO SALSA
NASHVILLE FRIED CHICKEN SANDWICH: BUTTERMILK-BATTERED CHICKEN, SIGNATURE NASHVILLE SEASONING, HOUSE-MADE HOT SAUCE, SRIRACHA AIOLI, JALAPEÑO SLAW, BREAD AND BUTTER PICKLE, HAWAIIAN BUN
Don’t miss this centrally located and off-Main Street locals’ favorite, voted Park City’s best bar for 2022. Boneyard Saloon offers an eclectic selection of upscale pub food with an excellent array of entrées, house-made sandwiches and wood flame grilled burgers. Try the big baja fish tacos, colossal wings, artisan wood-fired pizzas and fresh salads, all of which are available to order past 9 p.m. The Saloon features a huge beer selection, offers eight premium wines on tap and has an extensive bottled wine list. Custom signature cocktails are also available, along with a full bar of spirits. Enjoy the multiple dining areas throughout the restaurant in addition to access to 17 big-screen TVs, providing a great place to watch the game. For private events, visit the website. Free parking is always available for patrons. Must be 21+.
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 takeand-bake pizzas. Either way, you’ll be satisfied with well-made food prepared by locals who know how to do it right.
New York-style pizza, stromboli, Italian desserts and vegan options Open daily for lunch and dinner | 1781 Sidewinder Dr. 435.731.8970 | estepizzaco.com 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
Celebrating 30 years in business and locally voted Best Health Food in 2022, Fairweather is a popular destination for healthy food and holistic nutrition. Park City’s only locally owned natural foods market and cafe features an organic juice bar and 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 enables them to assist and advise shoppers based on their questions, concerns and health lifestyle.
SPINACH, WHEAT WRAP, CHEESE, SALSA
Cafe and food truck serving fresh Maine lobster 11 a.m.–8 p.m. Mon.–Sat. | 1915 Prospector Ave. 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.
LOBSTER ROLL: FRESH MAINE LOBSTER, NEW ENGLAND-STYLE BUN, BUTTER, SEASONING
CRAB ROLL: JONAH CRAB, GARLIC AIOLI, BROWN BUTTER, LEMON, CHIVES
BBQ CHICKEN SANDWICH: BLUEBERRY BBQ CHICKEN, SLAW, CIABATTA
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
Guest Haus Juicery & Wellness Bar is the premier destination in Park City, Utah, where locals and visitors alike can discover a curated selection of wellness-minded drinks, foods and products that support their everyday lives or enhance a vacation. At Guest Haus, you will find the “high vibes at high altitude” that embody the spirit of our mountain town. Keep it
Square and inside The Market Park City.
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 satisfying. 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.
Intentionally created seasonal foods Open Mon.–Sat. at 9 a.m. | 1400 Snow Creek Dr., Suite L 435.731.8383 | lunaskitchenparkcity.com LENTIL BOLOGNESE AND SPAGHETTI SQUASH: HOUSE VEGAN BOLOGNESE WITH LOCAL SPAGHETTI SQUASH, TOPPED WITH HERBY MARINARA CURRIED BUTTERNUT SQUASH BISQUE: LOCAL BUTTERNUT SQUASH IS THE STAR, BLENDED WITH COCONUT MILK AND SPICES CHICKEN & CRANBERRY WRAP: CRISP ROMAINE, HERB-MARINATED CHICKEN, LEMON AIOLI AND FRESH CRANBERRY-ORANGE SAUCE IN A HOUSE-MADE GLUTEN-FREE WRAP
WINTER CAESAR: CRUNCHY GARBANZO BEANS AND ROASTED SWEET POTATOES ON TOP OF A BED OF CRISP ROMAINE AND HEARTY KALE, SERVED WITH HOUSE-MADE CAESAR DRESSING AND GRILLED LEMON
If you’re looking for a lively place to gather over a great meal and tasty beverage, look no further! Park City Roadhouse Grill 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 favorites served in a warm, friendly environment by outgoing and knowledgeable staff. Although much has changed since the Roadhouse Grill opened its doors in 2006, 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. Roadhouse Grill is a family-friendly restaurant, offering kids’ menus and a variety of juices and sodas.
Globally inspired with a Southern accent 5 p.m.–close nightly | 1500 Kearns Blvd. 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.
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
Italian comfort food with local beers and craft cocktails Dinner 4–10 p.m. | 2346 Park Ave. 435.604.4012 | parkcitypeaks.com/versante
Whether you are craving pizza, pasta, a salad or stellar burgers, Versante Hearth + Bar is a great choice for it all. Situated inside Park City Peaks Hotel, with beautiful scenic views of the mountains, Versante offers a diverse selection designed by Executive Chef Ezequiel Rivera to please the entire family. Relax over a local craft beer or cocktail while you enjoy an appetizer before you settle in for dinner. The menu utilizes creative ingredients that will pique your interest, paired well with a select wine list, craft cocktails and a large beer selection. Winner of a Travelers’ Choice Award for 2022, Versante provides a polished casual dining experience that’s great for a family dinner or a romantic night out. To-go orders are available through online ordering with ChowNow.
CRISPY BRUSSELS SPROUTS: FRIED BRUSSELS SPROUTS, BACON, WHITE TRUFFLE HONEY TROUT PICCATA: STEELHEAD TROUT, POTATO GALETTE, CAPERS, SEASONAL VEGETABLES, LEMON BEURRE BLANC CHEF’S RISOTTO: GRILLED SCOTTISH SALMON, BUTTERNUT SQUASH PUREE, MUSHROOMS, TOASTED NUTS, SHAVED PARMESAN BISON BURGER: HOUSE-MADE PATTY, BRIOCHE BUN, BACON JAM, TRUFFLE CHEESE, ARUGULA SPICY CHORIZO RIGATONI: FONTANINI CHORIZO, ROSSINI SAUCE, BROCCOLINI, CHERRY TOMATOES, SHAVED PARMESAN
CREAMY PESTO BUCATINI: SLOW-ROASTED TOMATO CONFIT, BURRATA, CHICKEN, PANKO
Lively contemporary slope-side lounge, dining and libations Daily breakfast, lunch, après, dinner | 2417 West High Mountain Rd. 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.
CHEESE & CHARCUTERIE: LOCAL ARTISAN CHEESES AND SALUMI, MARCONA ALMONDS, PICKLED VEGETABLES, WHOLE-GRAIN MUSTARD, JAM CAVIAR “CHIPS & DIP”: THICK-CUT POTATO CHIPS, WHIPPED CRÉME FRAICHE, LEMON
VEGETABLE CRUDITÉS: GREEN GODDESS, CHERMOULA, ROASTED CAULIFLOWER HUMMUS PENDRY FONDUE: SELECTION OF ALPINE CHEESES, CUBED BAGUETTE, VEGETABLES, POTATOES, CORNICHONS, PICKLED ONION, APPLES
WASATCH DOUBLE STACK BURGER: AGED CHEDDAR, SHAVED LETTUCE, TOMATO, CHEF’S SPECIAL SAUCE, BRIOCHE BUN, FRITES
SHRIMP COCKTAIL: U-10 COLOSSAL SHRIMP, GIN COCKTAIL SAUCE, LEMON, TABASCO
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.
Slope-side go-to for house-made pizzas, comfort food and milkshakes Daily après and dinner | 2417 West High Mountain Rd. 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. Disco Pizza offers cold beers on tap and wine offerings, but the milkshakes (both virgin and spiked) will put a smile on everybody’s face. The Cookies & Milk (vanilla ice cream, sweet malt and chocolate chip cookies) is a favorite, and don’t miss their Warm Cookie Pie for dessert. Disco Pizza is conveniently located in the Pendry hotel, offering dine-in, to-go and your perfect pizza party event.
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
CAPRESE SALAD: BUFFALO MOZZARELLA, PESTO, TOMATOES, ARUGULA, BALSAMIC GLAZE, OLIVE OIL
THE BAKED PASTA: PENNE, MARINARA, RICOTTA, MOZZARELLA, BASIL
Mexican and Californian coastal-inspired cantina and cuisine Daily breakfast, lunch, après and dinner | 2417 West High Mountain Rd. 435.513.7198 | dosolasparkcity.com | @dosolaspc
Classic and authentic Mexican meets contemporary and modern on the plaza at Canyons Village. Family-style shareable snacks are served in the expansive indoor and outdoor bar, where you’ll stay warm by the slope-side firepits while enjoying lively music. The menu is inspired by traditional Mexican cuisine with a California spin. A strong list of creative margaritas, like the spicy Pica Mucho (tequila reposado, lime juice, serrano pepper, ginger, ancho reyes) 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 or fajitas for a heartier meal. Be sure to sample selections from the extensive list of tequila and mezcal, or opt for one of the plentiful beer or wine options. As you head up the mountain to start your day off right this ski season, head to the to-go window for their tasty breakfast burrito selection.
BARBACOA NACHOS: TORTILLA CHIPS, BLACK BEANS, GUACAMOLE, OAXACAN AND ASADERO CHEESE, PICO DE GALLO, FRIED ONIONS AND JALAPEÑOS
CAMARONES Y AGUACATE: GRILLED SHRIMP, MIXED GREENS, AVOCADO, TOMATOES, QUESO FRESCO, RADISH, CILANTRO-LIME DRESSING FAJITAS: GRILLED CHICKEN OR SHRIMP, TORTILLAS, RICE, BEANS, GUACAMOLE, ROASTED TOMATO AND JALAPEÑO SALSA, SOUR CREAM CAMARÓN AL PASTOR TACOS: MARINATED AL PASTOR SHRIMP, SALSA ARRIERA, ROASTED PINEAPPLE, ONIONS, CILANTRO
ELOTE ON THE COBB: COTIJA CHEESE, CHIPOTLE MAYO CHURRO ICE CREAM SANDWICH: MEXICAN CHOCOLATE SAUCE, DULCE DE LECHE ICE CREAM
Burgers and milkshakes with a gourmet twist Breakfast, lunch and dinner; hours vary by season | 3000 Canyons Resort Dr. 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 confectionary items like chocolate-covered churros, Twix® or Pop-Tarts®. Start your day at DBB with inventive breakfast options like the Bomblet — a three-egg omelet with a variety of mix-ins, breakfast tacos or a stack of pancakes that vary in sweetness. 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 enclosed and heated deck with a lively mountainside atmosphere. From the innovative sizzling menus to the amazing service, DBB is the place to be and be seen.
LONG LIVE THE KING PANCAKES: FILLED WITH BANANA AND BACON, TOPPED WITH BANANA BRÛLÉE, CRISP BACON, PEANUT BUTTER
DBB POWER BOWL: SUPERFOOD SALAD, UTAH SWEET CORN, HOUSE-MADE BLACK BEANS, QUINOA, CHEESE, AVOCADO, CUCUMBER, TOMATO, SIDE OF CILANTRO LIME DRESSING
BLUE MOO BURGER: 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 WAKE ME UP BEFORE YOU COCOA SHAKE: CHOCOLATE ICE CREAM, MALT, CHOCOLATE CHURRO
Edge Steakhouse delivers a cutting-edge culinary experience that takes the traditional steakhouse to a new level. Proudly the five-time winner of the Best of State® statue for best restaurant in Utah, 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 Steak Sashimi and Spicy Shrimp or sides like the Black and White Truffle Mac & Cheese. Make sure to experience entrées like the Mediterranean Sea Bass or the 14-ounce Tomahawk Pork Chop. In addition to a full bar and exquisite beers, Edge offers 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.
EDGE
LEAF
PASTA,
AVOCADO, HEIRLOOM TOMATO, PERUVIAN TRUFFLE POTATO CHIP, TRUFFLE VINAIGRETTE
Authentic Japanese experience Open Thurs.–Tues. 11:30 a.m.–8 p.m. | 6546 N. Landmark Dr. 435.962.9188 | hanaramenbar.com
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 owner 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, nitro brew, beers and sake to wash it all down. This easy stop is great for a dining experience or an option for takeout as well.
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
This Kimball Junction gem is a perennial award winner for its cuisine, cocktails and service. The establishment boasts a sleek, chic décor that is as beautiful and contemporary as its cuisine. They’ve cultivated a family-friendly sense of community in this gathering place that is hard to rival, with a dog-friendly patio too. While the menu pushes the boundaries of contemporary American cuisine, the range of flavors is in no way unintentional. Rather, every dish is composed of thoughtfully selected ingredients that either lend a twist to a classic or expose your palate to something new. The diversity of their menu carries over into Sunday brunch, where diners can start their day with everything from ramen to eggs Benedict. On all their menus, there is no shortage of vegan and gluten-free options. Hearth and Hill offers a private dining room, takeout and catering services through its Hill’s Kitchen.
Family-friendly gathering spot with an eclectic menu of diverse flavors Open daily; lunch, dinner, full bar; Sunday brunch | 1153 Center Dr. 435.200.8840 | hearth-hill.com | @hearth_and_hill REFUEL SALAD: ALMOND, APPLE, BEET, CRANBERRY, BROWN RICE, YAM, KALE, SPINACH, POMEGRANATE VINAIGRETTE BEER-BATTERED CAULIFLOWER: CAROLINA GOLD SAUCE, CHIVES, CHIVE OIL SHORT RIB BIRRIA TACOS: MEXICAN RICE, PINTO BEANS, RADISH, ESQUITES, GUACAMOLE, OAXACA CHEESE, FLOUR TORTILLA AHI POKE BOWL: SUSHI RICE, SALTED CUCUMBER, WAKAME SEAWEED, EDAMAME, MANGO, GRAPEFRUIT PONZU, TOGARASHI AIOLI BISON BURGER: BACON-JALAPEÑO JAM, BLUE CHEESE MOUSSE, SHAVED ONION, LETTUCE, BBQ CHIPS, CIABATTA STICKY TOFFEE PUDDING: SPICED PECAN, RUM-TOFFEE SAUCE, SALTED VANILLA ICE CREAM
Modern Japanese steakhouse, sushi and cocktail bar Daily breakfast, lunch and dinner | 2417 West High Mountain Rd. 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 mochi or a unique milk bread, bread pudding with a Japanese whiskey flambé.
RAMEN: KIMCHI, ROASTED PORK BONE BROTH, EGG, PORK BELLY
AHI TUNA POKE: STICKY RICE, AVOCADO, WAKAME, EDAMAME, SUNOMONO SALAD, PONZU, SPICY AIOLI, SESAME SEEDS
ORA KING SALMON ROLL: CITRUS AVOCADO, JAPANESE CUCUMBER, FINGER LIME
KAISEN FUTO MAKI: TUNA, SALMON, HAMACHI HOTATE, IKURA, SHISO, CUCUMBER
HAMACHI CRUDO: WASABI EDAMAME PUREE, WHITE PONZU, FOIE GRAS “SNOW”
GRILLED OCTOPUS: SHISHITO PESTO, BLACK GARLIC EMULSION, CARROT MISO PUREE, BITTER GREENS
The Pool House 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 some après bites, like the truffle Parmesan fries or Double Stack Burger, or stay for a cocktail and pair it with the warm pretzel sticks. This bar and grill offers the ideal location to meet up for an alfresco experience après ski, with DJ sets and fireside cocktails.
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. 435.647.5566 | waldorfastoriaparkcity.com
At Powder restaurant, located at the heart of Canyons Village base of Park City Resort, technique and imaginations are balanced with comfort-style, contemporary cuisine. The cuisine 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 post-skiing, family dining or a romantic dinner, with complimentary valet parking.
UTAH
JOYCE
FILET
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.
Newpark’s latest addition to the dining scene offers a much-needed upscale dining experience with a lively bar and music scene to the neighborhood. The steakhouse menu offers everything you know and love about a steak dinner, with classic cuts, sides and starters. There is, of course, a nice selection of seafood dishes and salads, too. Don’t miss the tuna Napolian or the jumbo crab cakes to start, or a classic blue cheese wedge. The owners have been in the restaurant business for many years and know the music scene well from a history with the House of Blues franchise. A centerpiece copper bar sets the tone for a classic but lively scene, and nightly live music is a welcome addition. The restaurant brings a nightlife that stays open until 12 a.m. Don’t miss a chance to end the meal with a classic crème brûlée.
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.
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
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.
CEDAR PLANKED WILD SALMON: GALA APPLE, WATERCRESS, TOASTED PISTACHIO, MUSTARD VINAIGRETTE
PAN-ROASTED RUBY TROUT: WILTED KALE, FINGERLING POTATOES, CHARRED TOMATO BUTTER
BREADED PORK SCHNITZEL: HERBED SPAETZLE, SUNNY EGG, LEMON AND CAPERS
AVOCADO TOAST: ARUGULA, SLOW-ROASTED TOMATOES, POACHED EGGS
CINNAMON SWIRL BRIOCHE FRENCH TOAST
SWEET CORN AND CRAB FRITTERS: CREOLE REMOULADE, ROCKET GREENS
Vintage burger and shake shop with a circulating miniature train Mon.–Thurs. 10 a.m.–9 p.m., Fri. & Sat. 10 a.m.–10 p.m. | 199 S. Main St., Heber City 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 20 consecutive years.
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 HOUSE-MADE SOUPS: DAILY ROTATING SOUPS MADE FRESH IN-HOUSE
BEST OF STATE SHAKES: OREO, FRESH STRAWBERRY, ROCKY ROAD AND MORE CLASSIC FLAVORS
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. Stay tuned for their newest standalone restaurant opening on Main Street in Heber.
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
Classic pizza and saloon in Old Town Heber Open Wed.-Sun. 5 p.m.–9 p.m. | 650 W. 100 S., #9, Heber City 435.319.6090 | heberpizza.com
The owners of this charming, classic pizza saloon know good pizza. Both Tobin Reynolds and Chip McMullin 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 it 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.
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
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 Wednesdays 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. View a Supper Club menu sampling below. Make a reservation today at OpenTable.com.
Bringing Tennessee to the mountains Thurs.–Sat. 11 a.m.–8 p.m., Sun. 11 a.m.–7 p.m. | 7182 Silver Creek Rd. 435.333.2831 | lushsbbq.com
Starting as a popular food truck, Lush’s BBQ is now a brick-and-mortar Park City spot. 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. Don’t forget to consider Lush’s for your next catered event or holiday party. Catering can be conveniently booked through the website. While the ribs are not to be missed, other options, like fried chicken and mango chili garlic wings, can satisfy any craving.
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.
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 435.315.3012 | mountainmeals435.com 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
Black Rock Mountain Resort dining experience with great views Breakfast, lunch, dinner, weekend brunch | 909 W. Peace Tree Trail, Heber City 435.575.1700 | blackrockmountainresort.com CRISPY WINGS: TOSSED WITH
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.
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
SALMON BLT: SALMON, BACON, TOMATO, LETTUCE, GARLIC AIOLI, CIABATTA BREAD
BUCATINI AND SAUSAGE: BUCATINI PASTA, SAUSAGE, SAUTÉED ONION, SWEET PEPPER, MARINARA SAUCE AND SHAVED PARMESAN
Fun, casual American restaurant with an eclectic menu and fresh gelato Lunch, dinner, dine-in, takeout and catering | 220 N. Main St., Heber City 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 food-friendly wine list.
MEMPHIS BBQ SPAGHETTI: SMOKED PORK AND BEEF IN SOULFUL BARBECUE TOMATO SAUCE OVER SPAGHETTI, WITH CHEDDAR STRAWS
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.
