Dishing Park City | Issue 18

WINTER / SPRING

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PARK CITY

ISSUE NO. 18

EGGS BENEDICT

5

WAYS

FROM DISHES + RECIPES AROUND TOWN

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

It’s not just about what you leave behind.

It’s about what you do along the way.

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See all the ways Promontory is different at promontoryclub.com.

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

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

Welcome Center Open Daily | Call 435.333.3617 for your private tour, or visit TaliskerClub.com ©2023 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. Information not verified or guaranteed.

The Talisker Club materials and the features, prices and planned amenities are based upon current development plans which are subject to change without notice. Any and all recreational and golf amenities and facilities will be privately owned and operated as a club with mandatory membership and mandatory membership fees payable. This does not constitute an offer to sell or solicitation of an offer to buy real estate in any jurisdiction where prohibited by law or in any jurisdiction where registration or other legal requirements have not been fulfilled. ©2023 The names and logos are licensed and registered trademarks of Storied Deer Valley, LLC

dish ng

®

NO.1 8 W I N T E R / S P R I N G

Wine & Cocktail Services

Q: IS THERE A SPECIFIC RESTAURANT OR DISH YOU’D LOVE TO BRING BACK TO PARK CITY? PUBLISHER AND EDITOR-AT–LARGE editor@dishingmagazine.com Allison Arthur

I always enjoyed having lunch at Nick’s Greek Cafe when it was around. He served a perfectly classic Greek salad.

MARKET DIRECTOR kendall@dishingpc.com Kendall Kelley

My favorite place of all time was Townshend’s Tea & Coffee. Their oat milk tea lattes were the best, and I would love to have one again.

ART DIRECTOR Kristen Hartnett CONTRIBUTORS Blake Bellet

Nacho Mama’s [when I was a kid] had the greatest chicken quesadilla. You’d have to pull a piece out across the room because of the massive amount of cheese.

Also, they had a sweet arcade room.

Dan Campbell Aimee Cook Deb DeKoff Jené Drennan Travis Engvall

I wish No Worries Cafe was still around! A classic breakfast joint!

Megan Rule

Adolph’s used to have the best cheese fondue. I’d love for that to come back!

Brian Upesleja May Van Millingen Colleen Vaughan

FULL-SERVICE IN-HOME BEVERAGE EXPERIENCE

ON THE COVER:

CUSTOM COCKTAILS & WINE PAIRINGS

Hidden Bonsai Cocktail at Pendry Park City’s KITA restaurant

COCKTAIL & WINE CLASSES 301.992.7829 • SIPANDSTIRPC@GMAIL.COM SIPANDSTIRPC.COM

photo by Travis Engvall

D E E R VA L L EY C R E AT IVE ACA D E M Y

What We Crave

PHOTO BY BLAKE BELLET

AS winter is upon us and memories

st served The dish is be ead or with cornbrto rtilla topped with cheese of chips and a oice. your ch

8 DISHINGPC.COM

of last year’s snowfall loom deep, I am looking forward to making life a lot cozier and convenient. Sometimes in the thick of winter, the idea of cooking a meal from scratch feels a bit daunting. That’s where our local resources come to the rescue.

Luna’s Kitchen and Mountain Wellness Bar offer gluten-free havens for those seeking healthy meal-prep solutions. Luna’s has a range of familystyle and individual meals ready for pickup, while Mountain Wellness Bar delivers right to your doorstep.

Now, let’s talk about DeeLicious Café. Imagine this: You’ve had a long day, and cooking is the last thing on your mind. Head to DeeLicious Café, where you’ll find a changing lineup of prepared dishes. My personal go-to?

Their chicken piccata paired with a

KENDALL’S GRANDMA’S TACO SOUP 1 1/2 pounds ground beef 1 large onion, peeled and chopped 1 15-ounce can kidney beans, rinsed and drained 1 15-ounce can pinto beans, rinsed and drained 1 15-ounce can whole kernel corn, rinsed and drained

side of crisp veggies.

When you’re in the mood for a meal that’s practically effortless, Hill’s Kitchen in Kimball has you covered with their take-and-bake family meals.

Just pop their enchilada casserole into the oven, and dinner is served!

And for those days when venturing out feels like a snowy crusade, make sure you are stocked up from Deer Valley Café. They offer deli items in bulk, or you can grab their famous turkey chili in two convenient versions — a take-and-make starter kit or ready to heat and serve.

But if you are snowed in for the day and have a full pantry, I’ve got a recipe that’s the perfect winter warmer: my grandma’s taco soup.

—Kendall, market director

2 15-ounce cans hominy, rinsed and drained 2 15-ounce cans diced tomatoes 4 cups water 1 1/2 cups chopped green chiles 1 package taco seasoning 1 package dry Hidden Valley Ranch dressing Sauté the ground beef and chopped onion over

medium heat in large cook pot. Once the meat is cooked, add all other ingredients and simmer for 1 1/2 to 2 hours over low heat.

Contributor Spotlight

B

lake Bellet was born and

PHOTO PROVIDED

raised in Park City. She

Blake Bellet P H OTO G R A P H E R

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tried leaving once to be a surfer and art student in California but “came racing back to the mountains after a few years.”

Her introduction to photography occurred when she endured several injuries while competing as a halfpipe and slopestyle skier.

While injured, she would pick up a camera and take portraits of friends or actions shots of them skiing. After her third significant injury, she decided she was done competing. Luckily, the ski company she was sponsored by hired her as a photographer. It has been her career ever since.

What is one thing you have learned about the food scene in Park City since you began shooting food photography? What stands out?

What I absolutely LOVE about the food scene here are the people behind the scenes, the ones quietly making it all happen. They are so diverse and add so much flavor to this mountain town. Through Dishing, I’ve been able to meet them, hear their stories and feel their passion for food. It’s all just another form of art — one you can eat!

You have shot several different stories for us over the years. Do you have a favorite?

I loved shooting our Hana Ramen story [in Issue 16]! I never knew ramen was such a tedious meal.

Everything has to be perfectly measured and timed. It’s far from the Top Ramen I grew up eating in

college … and the owner’s passion for all of it is incredible. He went to Tokyo Ramen School and brought everything he learned back to Park City for all of us to enjoy. Now, after a powder day on the mountain, that’s our go-to dinner spot. There’s nothing better than a huge bowl of hot noodles after skiing all day!

We feature eggs Benedict in this issue’s 5 Ways. Which restaurant in town does your favorite version?

Ooh … Five5eeds’ pulled pork Benedict is my favorite. I feel like I’ve never seen it on another menu, and it is served on these thick slices of delicious bread. That plus a matcha, and you’ll be good till dinner.

What are a couple of your favorite spots to hit up on a day off, and what do you order?

I dream nightly of Shabu’s wagyu hot rock. There’s just nothing better than seeing the steam come up and then dunking the meat in soy sauce.

Any tips you might have for visitors on dining out in Park City during the winter?

If you’re going out on Main Street, make a reservation! Having lived here my whole life, this is a new adjustment, but it’s necessary if you’re going to any of the hot spots.

When not shooting photos, you can be found ...

At Power Hour in Basin Recreation getting some strength and cardio in, at my new in-home studio making art, at the kitchen table editing photos for this magazine, at Hill’s Kitchen getting a green smoothie, or hopefully at Deer Valley, fully buried in the greatest snow on Earth.

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.

IN CANYONS VILLAGE AT PENDRY PLAZA www.dosolaspc.com | @dosolaspc

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BALTIMORE | CHICAGO | NEWPORT BEACH | NEW YORK | PARK CITY SAN DIEGO | WASHINGTON D.C. | WEST HOLLYWOOD COMING SOON

BARBADOS | NATIRAR | PUNTA MITA | TAMPA

TOC D E PA R T M E N T S 17 ASK FOR IT 27 A LESSON IN: MACARONS

Mindful Cuisine’s Linda Elbert has mastered the macaron. Follow her tips, tricks and recipe to make your own.

33 FIVE WAYS: EGGS BENEDICT 53 IN THE KITCHEN WITH: Stein Eriksen’s Sarah Craichy

58 OUTSIDE THE KITCHEN

Snowshoeing and sushi

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73 LOCAL PRODUCERS SPOTLIGHT A focus on three thriving entrepreneurs in the Park City community

83 BEHIND THE BAR with Pendry Park City’s Karen Cabrera

87 KITCHEN VIEWS

This “Mountain Mama” cooks in her dream kitchen.

94 WILL TRAVEL FOR FOOD Big Sky

103 RESTAURANT LISTINGS

TOC F E AT U R E S 41 BY THE NUMBERS Fun foodie facts found around Park City

46 TOOLS OF THE TRADE

These specialty kitchen gadgets enhance the offerings of local Park City restaurants.

65 PARK CITY CLASSIC: RED BANJO PIZZA This historic family-owned business has been a Park City legend since 1962.

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Perfect Pairing.

DISTINCTIVE DINING IN A BEAUTIFUL MOUNTAIN SETTING Deer Valley

Cena Ristorante

ParkCityRestaurants.com Your complete guide to Park City area dining, specials, restaurant hours and more

Deer Valley

Goldener Hirsch

Ask For It!

Readers’ favorite recipes from Park City restaurants

I love how Alpine Distilling took a popular, basic drink and added ingredients to enhance the taste and look of it. It is one of my favorites, and I would love to know how I can do the same to my gin and tonic at home.

— ASHLEY ADAMS, PARK CITY

Alpine Distilling’s Elevated Gin and Tonic

PHOTOS BY ALLISON ARTHUR

This was voted the 2021 gin of the year in London.

1 1/2 ounces Alpine Elevated Gin 1/2 ounce Alpine Preserve Liqueur 4 ounces Fever Tree Tonic Garnish with dehydrated lemon, orange, raspberries and juniper berries > Add the gin and liqueur to a goblet or wine glass, and fill with ice. Top with tonic water. Garnish with dehydrated lemon and orange wheels, raspberries and juniper berries.

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Ask For It!

Can you share the recipe for Hill’s Kitchen’s granola bar? It’s the perfect consistency and I love the fruit and nut ratio.

— JENÉ DRENNAN, PARK CITY

You can make it at home or buy it already puffed.

4 1/2 cups puffed amaranth 1 1/2 cups raw pistachios, chopped 1 1/2 cups dried cranberries 1/3 cup chia seed 1/3 cup flaxseed 1 1/2 cups peanut butter protein powder (Hill’s Kitchen uses PBfit) 3/4 cup roasted peanuts, chopped 3/4 teaspoon salt 1/4 cup sesame seeds 3 cups puffed rice cereal

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Hill’s Kitchen Granola Bars 1 1/2 cups peanut butter 1 2/3 cups honey 1 tablespoon vanilla extract > Toss the first 10 ingredients in the bowl of a stand mixer. In a saucepan over low heat, melt the peanut butter and honey. Add vanilla extract and pour mixture over dry ingredients. Using the stand mixer, mix wet and dry ingredients on low speed with paddle until just

combined, being careful not to crush the amaranth.

Fill a sheet tray lined with parchment paper with the mixture and gently compact and flatten evenly. Leave to set in fridge for a few hours. Flip tray out onto cutting board. Trim edges as little as possible so they are perfectly straight with 90-degree corners. Cut bars lengthwise 5 inches and widthwise 1 inch.

Store airtight in fridge or freezer.

EDITOR’S REQUEST: During a lunch at Kaneo, we tasted the most delicious chimichurri made with za’atar. We begged them for the recipe so we could try to re-create it at home.

Kaneo’s Za’atar Chimichurri 1/4 cup flat-leaf parsley leaves 1/4 cup cilantro leaves 1/4 cup chives, chopped 1/4 teaspoon fermented chili paste (such as sambal oelek) 1 tablespoon white vinegar 1 clove garlic, crushed and minced 1/4 cup olive oil 1 tablespoon za’atar Salt to taste Fresh lime juice to taste > Place all ingredients except salt and lime juice in a blender.

Blend until combined. Taste and add salt and lime juice as desired. Use as a garnish on your favorite cut of meat.

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Ask For It!

I come to Luna’s Kitchen every time I visit Park City, and I love their tuna salad. Would they be willing to share the recipe?

— CARRIE LEE, HOUSTON, TEXAS

Luna’s Kitchen Tuna Salad Luna’s Kitchen makes their mayo in-house.

10 ounces wild albacore tuna, drained 2 tablespoons red onion, finely diced 1/3 cup celery, diced 2 tablespoons flat-leaf parsley, finely chopped 1/4 cup mayonnaise 2 tablespoons capers 1 teaspoon lemon zest

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2 tablespoons lemon juice Kosher salt and freshly ground black pepper to taste > Place drained tuna in a bowl and combine with remaining ingredients. Season with salt and pepper to taste.

I used to work at Top of Main Brew Pub (formally Wasatch Brew Pub), and I always loved the huevos rancheros dish. I often have a craving for the sauce they used to smother everything.

I would love to re-create the recipe!

— ZACK MELAND, PARK CITY

Top of Main’s Brew Pub’s Pork Chili Colorado 2 pounds pork, diced to 1/2-to-3/4-inch cubes 1 1/2 cups white onion, chopped 2 tablespoons garlic puree 2 1/2 cups crushed tomatoes 1 1/4 cup pickled jalapeños (sliced or whole) 6 1/2 cups water 2 tablespoons cumin 1 tablespoon salt 2 1/2 cups diced green chiles 1 1/4 cups light-colored roux

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

> In a large stockpot over medium-high heat, sauté the pork, onions and garlic until pork is fully cooked. Combine tomatoes and jalapeños in blender or food processor until smooth. Add water, blended tomato and jalapeño mixture, cumin, salt and diced green chiles to the pot. Cover and

Use your favorite recipe or find an easy one online.

bring to a boil over mediumhigh heat until temperature increases to between 165 F and 180 F. Add the roux to thicken. Reduce the heat to simmer, and stir often until desired consistency is reached (about 10-15 minutes).

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Ask For It! Grilling up different cuts of meat is my go-to dinner, and I am always on the lookout for fun pairings to elevate the dish. Tupelo’s barley risotto and garlic cream sauce is just what I am looking for, and I want to see if I can re-create this awesome dish at home.

— DAKOTA WRIGHT, PARK CITY

Tupelo’s “Beef and Barley” For the risotto: 24 ounces chicken stock 1/2 pound pearl barley 1 small onion, diced and separated 1 cup carrots, diced 1 cup celery, diced 2 ounces butter, separated 1 tablespoon crème fraiche 1 tablespoon garlic cream Salt and pepper to taste > In a large pot, bring the chicken stock to a boil over high heat. While chicken stock is heating, take a large ovenproof saucepan and melt 1 ounce of butter over medium-low heat. Add half the onions and sweat until translucent. Add the barley and mix well. Add the hot chicken stock to the barley.

Cover with a lid and put into a 400 F oven. Cook until all the liquid is absorbed. This can be set aside and cooled.

When reheating, take a

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Tupelo serves the risotto and sauce with a sirloin steak and seasonal vegetables. small saucepan and melt the remaining 1 ounce of butter over low to medium heat.

Add the carrots, celery and remaining onion. Cook slowly, stirring occasionally, until tender. Season with salt and pepper, then mix into the barley. Add crème fraiche and 1 tablespoon of garlic cream, mix well and warm over low

to medium heat until ready to serve.

For the garlic cream sauce: 1 pint heavy cream 12 garlic cloves, peeled 2 cups soy sauce 1/2 dried Ancho chile > Heat oven to 350 F. Combine all ingredients in an ovenproof

pan and cover with foil. Bake for 1 hour. Remove from oven, carefully pour into blender/ Vitamix or use a stick blender and blend until smooth, then push through a chinois or cheesecloth.

My family has been eating at Grub Steak for years, and the desserts are always a favorite, especially the cheesecake. How do they get such a fluffy consistency?

Would they be willing to share the secret?

Grub Steak serves this cheesecake with a peach puree. For that recipe, visit dishingpc.com.

— MADISON ENGVALL, PARK CITY

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

Grub Steak’s New York Style Cheesecake For the filling: 1 1/2 cups sugar 1/2 teaspoon vanilla extract 2 pounds cream cheese, softened 1/8 lemon, zested 1 pound sour cream 6 eggs Peach puree and raspberries, for garnish

> Heat oven to 200 F. In a mixing bowl, add sugar, vanilla extract, cream cheese and lemon zest and mix on high for 2 minutes. Add in sour cream and eggs and mix on high for 2 more minutes (consistency should be smooth).

For the crust: 1 cup graham cracker crumbs 1/4 pound melted butter

> Mix graham cracker crumbs and butter together. Spray sides of a 10inch springform pan to keep cake from sticking. Add mixture to the pan and press down to coat crust throughout the bottom of the pan. Layer cream cheese batter on top of crust and smooth the top with a spatula. Bake at 200 F for 2 hours.

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Simple, fresh ingredients translate into sophisticated flavors at this innovative Italian restaurant.

At La Stellina, simplicity is exquisite in its own right. Join us for timeless Italian cuisine that shines.

The St. Regis Deer Valley, Park City, UT 84060 t. + 435 940 5700 or srdvdining.com

RIME presents a seasonally inspired menu built on sustainably caught seafood and locally sourced meats and produce.

Enjoy a seafood-forward menu that marries the sea with prime-cut steaks and chops with views as inviting as the cuisine.

The St. Regis Deer Valley, Park City, UT 84060 t. + 435 940 5700 or srdvdining.com

A Lesson In Macarons

Mindful Cuisine’s Linda Elbert has mastered the macaron. Follow her tips, tricks and recipe to make your own.

by Allison Arthur photos by Dan Campbell

WITH A CRUNCHY SHELL, A CREAMY INSIDE AND A BRIGHT POP OF FLAVOR, MACARONS ARE A FAVORITE TREAT OF LINDA ELBERT (AND MANY OTHERS).

The Mindful Cuisine chef first started making them when she was catering a bridal shower in California.

“I didn’t know they were difficult,” she says. She found a recipe in a French cookbook and had someone translate it for her. “I knocked it out of the park the first time, and after that, they never turned out again until I started working on technique and practicing.”

This was before the French cookies became super popular in America over the last 10 years. They can now be found in many bakeries, but not as many home cooks make them. This is likely because crafting these cookies can be a little tricky.

Elbert prefers the French way. “It is the simplest, and it works fine,” she says. “The dry air in Park City works really well.”

Follow Elbert’s recipe and tips to make macarons.

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MINDFUL CUISINE’S MACARONS • • • • • • •

198 grams powdered sugar 113 grams almond meal 113 grams egg whites 1 gram or pinch cream of tartar 100 grams granulated sugar 1/8 teaspoon gel color of choice such as Wilton or AmeriColor 2 or 3 drops vanilla extract

TIP: Elbert says it is essential to add color and flavor without changing the consistency of the batter. So dry colorings and flavorings work better (pulverized freeze-dried berries, for example), or use a very small amount of anything liquid, like food coloring.

Line 2 or 3 heavy baking sheets with parchment paper or Silpat mats (you can buy these marked for macarons specifically).

Layer the powdered sugar and almond meal in a food processor or mini processor.

Pulse until the mixture looks like fine meal, about 15 seconds. Transfer to a small bowl. Set aside.

Place the egg whites and pinch of cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.

Make sure that the bowl and the whisk are impeccably clean.

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Starting on medium speed (4), whip the whites with the cream of tartar until they look like light foam.

TIP: At this stage, the whites should not appear liquid. The foam will be light and should not have any structure.

Slowly rain in the granulated sugar, trying to aim the stream between the whisk and the side of the bowl. Turn the speed up to medium-high. Continue to whip the meringue until it is soft and shiny.

TIP: It should look like marshmallow creme.

Add a small amount of gel color and the vanilla. Staying at medium-high speed, whip the egg whites until the mixture begins to dull and the lines of the whisk are visible on the surface of the meringue. Check the peak. Look at the angle supporting the peak.

TIP: It should almost stand up but tip toward 11:00 on the clock.

Fold in the almond meal mixture in 3 increments.Paint the mixture halfway up the side of the bowl, using the flat side of a spatula. Scrape the mixture down to the center of the bowl. Repeat 2 or 3 times, then check to see if the mixture slides slowly down the side of the bowl.

TIP: Judging this stage is the trickiest part and may involve some practice.

Put the mixture in a piping bag fitted with a plain-style piping tip. Pipe on the prepared baking sheets. Slam each sheet hard 4 to 6 times on the counter. Then fist bump each end of the sheet’s underside twice. Let the unbaked macarons dry until they look dull, but not overly dry, before baking.

TIP: Drying time depends on humidity. In a dry climate like Park City, the macarons can dry in 15 to 20 minutes; in a humid climate, it can take 35 to 40 minutes. Never let them dry for more than an hour.

While the macarons are drying, heat the oven to 330 F. Bake one sheet at a time on the middle rack.

Check in at 11 minutes.

The macarons should release without sticking. Check 1 or 2, and if they stick, put them back in the oven for 1 to 2 more minutes.

Let the macarons cool for 10 minutes before removing from the pan. Cool completely before filling.

CUSTOMIZE MACARONS WITH FLAVOR AND TEXTURE Once you master the basic technique, you can start to get creative. The trick is not to overdo it, says Elbert. “A little flavor goes a long way. Also, you have to be very careful not to add anything to the shell that will throw off the chemistry of the batter.”

A teaspoon of freeze-dried fruit powder, ground lavender, espresso powder, ground cinnamon, saffron or ground cardamom, etc. can be added to the powdered sugar and almond meal in the food processor phase for flavor and color. If you are adding extracts, liqueurs and flavorings, use no more than 2 or 3 drops for the base recipe.

ADDED BONUS: You can freeze the shells for about a month and fill them just before you eat them. Once filled, eat within a day because the moisture in the filling will affect the cookie. The ganache will keep in the refrigerator up to 5 days, or freeze for up to 2 months.

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SPICED CARAMEL GANACHE

PASSION FRUIT GANACHE FILLING • •

240 grams white chocolate (good quality, such as Valrhona) 1/3 cup passion fruit puree or unsweetened juice

TIP: White chocolate chips or candy melts will not work.

Chop the white chocolate very finely and place in medium-size, heatproof bowl and melt on top of a double boiler with 1 inch of boiling water.

Heat the passion fruit puree in a small pan over medium heat until it comes to a boil.

TIP: This happens fast, so watch carefully.

Once the chocolate has melted, pour the hot passion fruit puree over the chocolate and let it sit for about a minute.

Stir with a spatula until it is completely melted. Remove from heat and cool to room temperature, then place in the refrigerator for 30 to 40 minutes until it comes to a pipe-able consistency (thick but spreadable).

Place in a piping bag and pipe onto the bottom macaron shell. Top with another shell.

TIP: You want to pipe in a bit from the edge because when you add the top, it squishes out. Pipe around the outside, then fill the inside.

TIP: If your ganache gets too hard, you can microwave it for a couple of seconds to soften. If it gets too soft, put it back in the fridge for a bit.

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“

Julie and her team handled every detail with expertise and ease.

It’s rare to find an agent as competent and experienced as Julie.

”

— M E AC H A M FA M I LY

Top KW Individual Realtor in Utah for the last 10 YEARS!

JULIE HOPKINS Associate Broker ® SAM BARGAR

Director of Operations / Realtor ®

435-901-0616 julie@jhparkcity.com

Featuring Mediterranean-inspired cuisine for brunch, lunch and dinner, Kaneo celebrates the roots of its namesake region in North Macedonia. Located in the heart of Main Street, Kaneo offers a warm yet sophisticated atmosphere.

KANEOONMAIN.COM

508 MAIN ST., PARK CITY

435.200.8355

5 Ways:

Eggs Benedict

by Allison Arthur and Kendall Kelley PHOTOS BY ALLISON ARTHUR

FIV E5EEDS: PU LLED P ORK B EN EDI CT Crack into it: A thick slice of Table X sourdough bread is loaded with pulled pork, topped with two poached eggs and Granny Smith apples, smothered in apple cider hollandaise and sprinkled with microgreens.

Why we love it: This all-day breakfast could easily feed two if you want to share, or you can enjoy it as a bigger meal for lunch! The tang in the hollandaise works like magic with the richness of the pork.

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T HE BRI D G E C A FE A ND GR I LL: BR ID G E BE N E D I CT Crack into it: A classic English muffin is loaded with fresh spinach, tomatoes and poached eggs before being covered in hollandaise and served with home fries and a tomato salsa.

Why we love it: You will feel good about the meal because of all the fresh veggies on it.

Vegetarians can add avocado while carnivores can choose to add crisp bacon on top, but nobody will be upset if you prefer to have both!

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TROLL H ALLEN LOU N GE: NORWEGIAN P OTATO & B ACON PA N CA K E Crack into it: You won’t miss the bread when poached eggs are placed on a potato pancake and covered in a Jarlsberg cheese sauce and cranberries.

Why we love it: Though this dish is more of a take on the idea of eggs Benedict, diners will fall in love with the crisp potatoes and the cheese sauce. This is the signature breakfast dish of Stein Eriksen Lodge’s chef, and it is not to be missed!

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ESC AL A PROVI S IO NS CO MPA NY: THE C E N T RI C BE NE D ICT Crack into it: Cornbread is the base for soft poached eggs, spinach, pork belly and avocado, with a chipotle hollandaise as the icing on the cake.

Why we love it: The cornbread and chipotle combo is hard to beat, and a slice of pork belly is always irresistible.

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B LUE B OAR INN: S MOK ED SALMON BEN EDI CT Crack into it: Smoked salmon is added to freshly baked buttermilk biscuits, topped with creamy avocado and covered in a chive hollandaise sauce.

Why we love it: You are in for a brunch treat if you crave a good biscuit, and you can use each crumb to soak up every last drop of sauce. You can choose a lighter side of fruit or crisp skillet potatoes to go alongside.

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CAN YOU SMELL THE AWESOMENESS?!

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RELAX RESTORE UNWIND

pendry.com | 435.513.7180 2417 W High Mountain Road, Park City, UT 84098

Fun foodie facts found around Park City

1,800 Bottles of Tuscan Herb Olive Oil (the most popular flavor) sold at Mountain Town Olive Oil in 2023

Oysters shucked at Après Pendry last year

1,850 Pounds of fresh seafood flown to The St. Regis Deer Valley every week during ski season

72,000

By the Numbers

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Primary patterns found on Terrafirma Ceramics tableware pieces sold at OC Tanner — but no two are alike. They are hand painted through lace, resulting in a textured trompe l’oeil of the delicate fabric.

Buffalo Burgers served annually at No Name Saloon

Year that Park City Culinary Institute began elevating culinary education. Their 1,000th student graduated in 2023.

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Amount given back to the community since 2010 by Atticus, which donates a portion of sales each month to a different local nonprofit

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Rotating flavors of French macarons made in-house at Java Cow

PARK CITY’S SHOP FOR LOCALLY MADE GOODS

6541 PAR

VISIT US ONLINE OR IN STORE

MAD

10,000 Cold drinks enjoyed beachside each summer at Promontory Club’s epic Beach Club

Bachelorette parties catered by Food

By Jenna last year, with food sourced from 25 different Utah farms

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Varieties of food and beverages from local vendors that can be found at Made in Park City GIFT BASKETS • ART, PHOTOGRAPHY & HOUSEWARES • JEWELRY • F (which means they are all CLOTHING • CHILDREN’S ITEMS • BOOKS • PET SNACKS, TOYS & ACCES made locally)

$126,000

Pounds of microgreens grown at Brickhouse Growers last year. Other things that weigh around 4,000 pounds include a rhinoceros, a Ford Taurus and a great white shark.

2,500 Pounds of butter used every year at Freshie’s Lobster Co.

4,731 Aaron’s Espresso Martinis sipped last year at 350 Main

Years that Grub Steak’s head chef has been with the restaurant. He is the longest-tenured chef in the state of Utah.

20,800 Pounds of flour formed into pizza dough at Este Pizza every year

877 Express meals (frozen lasagnas, pot pies and enchiladas) sold last winter at DeeLicious Café

1,000 Fish and chips dishes ordered this past summer at Flanagan’s on Main

3,000

0

Qualms Big Dipper has about their food being modified by guests

Bottles of wine resting in inventory at Courchevel Bistro

11,427

Rigatoni Bolognese dishes ordered at Bartolo’s last year

Limes needed to ensure a great time when Sip and Stir crafts cocktails for your party. A quart of freshly squeezed lime juice requires about 32 limes.

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14,500 Gluten-free, dairy-free and refined sugar-free meals delivered by Mountain Wellness Bar in 2023

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2,200 Pounds of potatoes turned into complimentary house-made chips and served to tables at Red Ledges’ Clubhouse restaurant

9,000

Botanicals used in Alpine Distilling’s AngeVert — their house-made herbal liqueur

Anticipated number of school lunches to be served by Savoury Kitchen in the 2023-24 school year for Soaring Wings Montessori School

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Maki and special maki rolls made during any given week at Yuki Yama in the winter

6,096 Orders of Tatchos — for a total of 268,224 Tater Tots — placed at Drafts Burger Bar in 2023

210,000

Wages paid to staff at Vessel Kitchen since they opened their first location

Limes squeezed for margaritas at Dos Olas last year

THE NORDIC YURT at Soldier Hollow Nordic Center Midway, UT

A unique and intimate winter dining experience

435.602.4022 waoutah.com

Tools Trade

By Jené Drennan Illustrations by May Van Millingen

of the

If you’ve ever wandered into a restaurant kitchen, you might have come across some surprising gadgets employed by professional chefs. When used by the creative minds in the restaurant industry, these specific tools can allow chefs to find efficiencies, amplify their skills, create uncommon dishes that further set their kitchens apart from your home or simply make one special aspect of a dish come to life. Read on to learn about a few of the restaurants around town using interesting devices to best serve Park City diners.

These specialty kitchen gadgets enhance the offerings of local Park City restaurants.

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JAPANESE WASABI GRATER YUKI YAMA SUSHI Yuki Yama is serious about delivering quality in its traditional and contemporary Japanese dishes, with a focus on utilizing the freshest fish and attention to detail. That detail is exemplified in one small tool used for preparing wasabi: a Japanese oroshiki grater with sharkskin. Chef de Cuisine Cesar Sandoval says to picture a wooden board with ridges that “take a normal grater to the next level. It plays a pivotal role in the wasabi-grating process, as the rough sharkskin texture efficiently transforms the resilient wasabi root into a silky paste, preserving its remarkable flavor.” The grater acts as a flavor enhancer, helping to maintain the fresh and potent wasabi experience. Also, the color. “If not freshly grated, wasabi can lose its vibrancy,” Sandoval says.

“However, with the sharkskin grater, the fine shreds produced maintain that vivid green shade. The goal is all about infusing zest and excellence.”

Yuki Yama chefs use a variety of other specialty tools during preparation as well, including an Oshibako box, a wooden mold used in crafting pressed sushi. A rectangular, nonstick shallow Tamago pan is used to create what Sandoval says are “impeccable Japanese rolled omelets” known as tamagoyaki. Made with a blend of eggs, soy sauce and sometimes sugar, a thin layer is poured into the pan and chefs skillfully roll it using chopsticks, layering until they’ve crafted a textured, sweet and savory omelet log.

Sample the outcome: Wasabi complements many dishes on the menu.

Taste it paired with nigiri or sashimi, or try it on one of Yuki’s special maki (sushi rolls) like the “Gobo” Yubari with greater amberjack, sprouts, ponzu and crispy shallots.

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NOODLE MAKING MACHINE HANA R AMEN BAR The Taisei noodle machine used by Chef Mike Harrison to create a variety of styles for Hana Ramen Bar is custom-built from Japan. “When I trained in Tokyo under Chef Koitani-San, who owns Rajuku ramen school, this is the same brand that I learned to make noodles on,” Harrison says. “Basically, we had it spec’d out for all the functionality that they had and I liked.” There are several variations of the machine, but Hana owns one with the largest mixer that they manufacture — the biggest you can get for a shop (13kg). Every day during ski season and every few days during the summer, Harrison makes a batch of noodles that’s concocted from purified water using a reverse osmosis system, kansui (an alkaline substance that gives ramen noodles their unique flavor and texture) and flour imported from Japan. “The flour is pretty special. It’s imported exclusively from Hokkaido and costs us an arm and a leg, but it’s non-GMO, and the only ingredient is wheat.”

(The flour is a point of pride for Harrison, and you can spot a bag of it framed on Hana’s walls.) Each broth has a thoughtful noodle pairing: The creamy pork broth is filled with thin, firm, “bite-y” noodles, while the chicken shoyu features thin, soft, chewy, delicate ones. Every time there’s a special, the proper noodle gets made.

Sample the outcome: The #1 Tonkotsu is a must-try that showcases Hana’s delicious noodles in a rich bone broth with braised pork, negi (green onion) and kikurage (Japanese mushroom).

ITALIAN ICE CREAM MACHINE DEER VALLEY RESORT When Deer Valley’s ice cream machine broke, pastry chef Jonathan Noguera seized the opportunity to suggest a new, more robust alternative to use for the entire resort. He got Vice President of Food and Beverage Jacob Musyt on board, and now Deer Valley uses a $20,000 Carpigiani Italian ice cream machine to create its house-made frozen desserts. A combination of milk, sugar, vanilla, heavy cream and local ingredients is put into the specialty machine to create flavors ranging from classic vanilla to carrot cake cupcake. You can find pints of the specialty ice cream at Deer Valley Café and ice cream sandwiches at Royal Street Café, The Mariposa and outdoor concerts in the summer.

Sample the outcome: Don’t miss the milkshakes at Royal Street Café, including Chocolate Madness (double chocolate chip ice cream, chocolate cake, chocolate ganache, whipped cream) and the colorful Birthday Unicorn (French vanilla ice cream, confetti cake, whipped cream).

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DOUGH SHEETER HILL’S KITCHEN/LEAVE ROOM FOR DESSERT EATERIES

Sample the outcome: Try the classic butter croissant, pain au chocolat, ham and cheese or almond croissant on-site at the cafe.

To crank out a robust case of pastries every day, Executive Pastry Chef Chris Straughan uses a dough sheeter to first create laminated doughs for Hill’s Kitchen, its sister restaurants (Hearth and Hill and Urban Hill) and catering events. The sheeter streamlines the prep that goes into rolling dough for croissants, pies, Danishes and even flatbreads. Like any serious kitchen tool, mastering the intricacies of how best to use it comes from years of practice. “The technique comes in knowing exactly what kind of dough you’re using and what to be watching out for as it rolls and then folds the dough,” Straughan says.

Typically, the machine can produce around three full sheets of laminated dough at a time — including a dough layer, butter layer and another dough layer — which stretches into about 100 croissants. The Hill’s Kitchen team then quickly batch freezes the dough to ensure the lamination is preserved, and croissants are proofed and baked every morning.

JAPANESE ICE SHAVER MOUNTAIN WELLNESS BAR & MOUNTAIN MEALS As a regular for years at the Heber Market on Main farmers market, Mountain Wellness owner Alisha Valdez noticed a lack of healthy dessert options and decided to do something about it.

She spotted a Hatsuyuki Block Ice Shaver while in New York and decided to buy one to try out at Mountain Wellness’ booth. She and her team now create fluffy, light concoctions at the market using their recipes for açai and mermaid bowls. Each $10 dessert is topped with organic fruit, homemade gluten-free granola, raw honey and coconut. Valdez says the hand-cranked shaver is a bit “old school,” which keeps things simple — and it also catches the attention of people walking by who are curious to learn about the “crazy-looking machine.” In the future, Valdez hopes to do more events with the ice shaver. Think novelty desserts at pool parties or a healthy alternative at fairs. She recently brought it to a luau-themed birthday party and made adult piña coladas.

Sample the outcome: Mountain Meals sells the shaved ice, along with their to-go salads, cold-pressed juices and gluten-free cookies, at the summer farmers market on Thursdays in Heber City.

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PASTA MAKER BARTOLO’S Chef Alex Bartolo first learned how to make pasta over 20 years ago while living in his home country of Brazil. His 80-something-year-old Italian teacher quickly observed: “This flour is really bad — you need to use good ingredients.”

She shared her simple but very specific recipe, which included quality flour, olive oil and salt.

Years later while in Milan, Bartolo discovered that the exact same recipe (literally to the gram) was being used by the Michelin-star chef he was working under. Ever since, he has used this triedand-true recipe — now for his restaurants in Park City and Salt Lake City — to create handmade, traditional Italian pasta using a large pastamaking machine. His dough is put into the maker and goes through bronze dies in various shapes.

Rigatoni, fettuccini, spaghetti, fusilli and bucatini are the most used at Bartolo’s. His original, smaller machine can create around 65 pounds of pasta per hour; his newer, larger one that was imported from Italy can make 300 pounds per hour. Pasta is made regularly and lasts for about five days. If you go to Bartolo’s and ask to buy some for cooking at home, they will ensure your pasta is, at most, two days old.

Sample the outcome: All of Bartolo’s pasta dishes utilize the fresh noodles — rigatoni Bolognese, with slowcooked Angus beef and pork sauce and homemade ricotta, is one of the most popular menu items. You can also find fresh pasta at the Wednesday Park City farmers market in the summer, and (as of press time) Bartolo is hoping to sell it in The Market at Park City soon.

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FIVE TOOLS EVERY AT-HOME CHEF SHOULD HAVE TO SHARPEN THEIR SKILLS: An adjustable grind peppermill (I have had my Perfex steel grinder for over 20 years.)

A citrus juicer, which makes juicing a breeze, gets more out of the fruit and removes seeds.

A Microplane for cheese, citrus zest and other garnishes

A mountain-made, New West KnifeWorks knife A seasoned cast-iron skillet — Independent Ironware out of Jackson Hole makes beautiful, hand-forged ones.

— Allison Arthur

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by Jené Drennan photos by Blake Bellet

WHEN

In the Kitchen with Sarah Craichy

her career as a professional ballerina

was cut short due to injuries, Sarah Craichy decided to make a big life change. She enrolled in school to study business management and took an internship at a chocolate manufacturing facility that made bonbons and macarons for Disney Cruise Lines and Marriott. “I remember the first day I walked in and saw a chocolate tempering machine the size of a bathtub and thought, ‘This life is for me, this is fantastic.’”

From there, the Florida native’s career as a pastry chef and chocolatier progressed quickly. She went from working at the bottom in a kitchen to attending an exclusive pastry academy, helping behind the scenes on a Netflix chocolate show, and ultimately becoming the pastry sous chef at Stein Eriksen Lodge Deer Valley.

We talked to the pastry aficionado to learn more about her career path and passion for all things chocolate.

HOW DID YOU GET YOUR START IN THE PASTRY WORLD?

I applied for a job at the Ritz-Carlton, and when I interviewed with the chef, he said, “My kitchen is filled with worldclass pastry chefs and people who have been in the industry for 10-plus years.

Why should I hire you?” I told him I wanted to learn and would start at the bottom, and I ended up getting promoted three times while there. I credit the Ritz as my pastry foundation. I was thrown into the fire and came out knowing what to do.

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This recipe can easily be made vegan.

AMATIKA CHOCOLATE MOUSSE For the mousse: 1 3/4 cups soy, oat or coconut milk, divided 3 ounces coconut oil 2 tablespoons corn syrup 2 tablespoons honey or vegan honey 1/8 teaspoon salt 7 ounces Valrhona Amatika chocolate Cocoa nib crumble, fresh raspberries and raspberry sorbet, for serving

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> Add 1 cup of the milk to a saucepan over mediumhigh heat and bring to a boil. Add the coconut oil and then blend with an immersion blender on high speed or with a standing blender on low speed for 1 minute. Boil the other 3/4 cup of the milk with the corn syrup, honey and salt.

Chop the chocolate and place in a bowl. Pour the 3/4 cup warm milk mixture over the chocolate. Whisk until smooth. Combine

the chocolate mixture with the milk mixture.

Blend until smooth. Divide between 6 glasses and let sit at room temperature for a few minutes to cool to partially set. Transfer to fridge and chill for 3 to 4 hours.

For the cocoa nib crumble: 2 ounces vegan butter 1/2 cup almond flour 1/4 cup sugar 1/3 cup almonds, sliced 1 1/2 ounces cocoa nibs

> Add ingredients to a standing mixer, and mix until evenly combined and a crumbly texture forms.

Spread on a Silpat-lined sheet pan. Bake at 350 F, stirring every 5 minutes until golden brown, about 15 to 20 minutes. Remove from oven. Let cool before storing in an airtight container.

HOW DID YOU START WORKING WITH RENOWNED PASTRY CHEF AMAURY GUICHON?

I felt like I was missing the technical side of things, so I wanted to go to school for it.

At the time, Amaury had a show [Netflix’s School of Chocolate] and was just opening his academy in Las Vegas. He only accepted 12 people per semester from around the world.

About four weeks in, Amaury pulled me aside and asked me to stay on as his assistant pastry chef, so I moved to Vegas and started working for him.

AND YOU HELPED HIM ON SCHOOL OF CHOCOLATE?

That was at the start of COVID, and we had to close the academy. He had six to seven big showpieces on the show, so we were doing the research and development. He asked me to go to L.A. for the filming of the show to be behind the scenes. It was super intense but a really cool experience.

THEN WHAT BROUGHT YOU TO PARK CITY?

I was looking in California and Colorado, and someone mentioned Park City, so I looked into it. I had my first interview at Stein Eriksen and it just felt right. I’m very into nature and national parks, so whenever I have a day or two off, I’ll go hit one of the parks.

WHAT’S THE BEST PART OF THE JOB?

I love when I get to make a showpiece during the holidays. I’m a certified chocolatier, and that’s what I have a passion for. For Christmas [2022], I made a chocolate version of Snoopy on his doghouse. I try to have a little story behind all my pieces and have an energy behind each piece that I do.

WHEN YOU’RE AT HOME, WHAT DO YOU BAKE?

I do a lot of master classes on the side, and a big request for those is learning how to make French macarons. I make cakes for birthdays, and cake pops are always easy to make. When I have a friend in the culinary industry who wants to make something at

home, I always suggest we make bonbons. It’s always fun to teach someone how to do it, and that’s definitely a passion project of mine.

CRAICHY WORKED

on a Netflix series called School of Chocolate.

HOW STRONG IS YOUR SWEET TOOTH?

I don’t have one. I don’t like sweets! It’s funny, when I go out to eat with friends and they order a dessert, I order a cheese plate. They’re like, “What’s wrong with you?” I say, “I’m off the clock right now.” If I eat dessert, I’ll overanalyze it. It’s kind of a blessing and a curse.

WHAT IS YOUR GO-TO FOR DINING OUT?

I love to go to the Boneyard. It’s a fun environment to grab some fish tacos and a glass of wine.

WHAT ABOUT PARK CITY DO YOU LIKE THE MOST?

A huge draw for me is just how beautiful it is out here. I love being in nature and going out on hikes. I recently did the Stewart Falls hike over

by Sundance and went all the way to the waterfall and hopped in. It was such a cool experience.

IN YOUR FUTURE, WHERE DO YOU SEE YOURSELF?

My dream job would be to have my own academy. I really love teaching, and working at an academy ignited that inside of me. It’s a passion of mine to build this next generation of pastry chefs and really pass on the knowledge that I’ve worked hard to learn.

AND FINALLY, WHAT IS ONE THING THAT’S HARD FOR YOU TO ADMIT YOU LOVE TO EAT?

Shake Shack is a guilty pleasure. Every time I fly through Salt Lake City, I have to stop there and grab a cheesy fry and an Oreo milkshake.

Editor’s note: Craichy left her position at Stein Eriksen shortly before this issue of Dishing went to press.

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Outside the Kitchen Snowshoeing and Sushi An afternoon stroll to the Nordic Yurt offers views, creative cocktails, a special meal and s’mores by the fire.

by Allison Arthur photos by Carla Boecklin

When you have a sunny day, strolling in the snow is a must. It is even better when there is a reward at the end of the trail.

The Nordic Yurt offers just that opportunity.

Nestled in a hillside at the Soldier Hollow Nordic Center (a former Olympics location), the yurt offers regularly scheduled snowshoe-to-dinner experiences as well as opportunities for private parties like the one we had recently.

Add in a cocktail station by High West Distillery and starters by Sushi Venture, and you are in for a treat. Guests can soak in the sunshine by an outdoor fire, where the team at the yurt will offer s’mores after a meal inside.

Who could ask for more? Read on to find out how you can re-create this scene on your own.

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SETTING THE SCENE ON LOCATION A QUICK SNOWSHOE TREK TO THE NORDIC YURT (WHICH IS RUN BY WILDERNESS ACCESS OUTFITTERS) ALLOWS GUESTS TO WORK UP A BIT OF AN APPETITE BEFORE THEY ARRIVE. (THOSE WHO WOULD RATHER GET A RIDE TO THE SECLUDED LOCATION HAVE THAT OPTION AS WELL.) ONCE THERE, ENJOY SWEEPING VIEWS OF THE WASATCH RANGE WHILE YOU SETTLE IN BY THE OUTDOOR FIRE. WHEN DINNER IS READY, A BEAUTIFUL SETUP AND MEAL AWAIT INSIDE. ON THE MENU SUSHI VENTURE STARTED OUR MEAL BY SERVING A FRESH TRAY OF NIGIRI, WITH FISH THAT SUSHI CHEF HALEY ADELMAN HAD FLOWN IN FROM ALL OVER THE WORLD. TYPICALLY SERVING AN OMAKASE EXPERIENCE, ADELMAN WHIPPED UP A BEAUTIFUL TRAY OF DELICIOUS MORSELS. THE NORDIC YURT HAS ITS DINNERS CATERED BY THE OG CAFE, AND THE CHEF PRESENTED LOBSTER ARANCINI WITH A TARRAGON CRÈME FRAICHE AND CHIVES, FOLLOWED BY TUNA POKE WONTON CUPS WITH PONZU, WAKAME SALAD, GINGER AND SESAME SEEDS, PLUS A BUTTERNUT SQUASH SOUP (SOMETHING YOU MIGHT SEE SERVED IN A BREAD BOWL DURING THE SNOWSHOE DINNERS).

A DELUXE S’MORES STATION CREATED BY THE NORDIC YURT TEAM ALLOWS GUESTS TO RELAX BY THE FIRE AFTER THE MEAL. AT THE OUTSIDE BAR A PAIR OF SKILLED MIXOLOGISTS FROM HIGH WEST DISTILLERY CRAFTED TWO COCKTAILS FOR THIS GATHERING. SEE PHOTOS AND RECIPE FOR THE DETAILS ON WHAT WAS IN THEM.

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High West's Golden Label is like a warm hug, mixed with all sorts of flavors.

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Golden Label 3/4 ounce High West bourbon 1/4 ounce Ancho Reyes 1/4 ounce Cynar 1 ounce Ron Zacapa rum 1 ounce Biscoff syrup Biscoff cookie, for garnish

High West suggests local Ritual Chocolate’s drinking chocolate

Warm hot chocolate Add all ingredients to a mug and top with hot chocolate. Garnish with a Biscoff cookie.

Koji Collins 1 1/2 ounces Rendezvous Rye 1/2 ounce pineapple rum 1/4 ounce Amaro Montenegro 3/4 ounce miso syrup 3/4 ounce lime juice 1 teaspoon yuzu juice Splash soda water Pineapple frond and Chinese five spice, for garnish Add all ingredients except soda water to a cocktail shaker filled with ice and shake until chilled. Double strain into a Collins glass with ice and top with soda water. Garnish with a pinch of Chinese five spice and a pineapple frond.

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At the Nordic Yurt you can enjoy the scene inside and outside on sunny days.

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The Low Spark Fondue experience is made even more magical when held outdoors.

Finishing off any meal with a fire and s'mores station is a must.

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Park City Classic: Red Banjo Pizza

by Aimee Cook photos by Blake Bellet Park City was a ski the mining community had to eat. And here to feed them since 1962 has been Red Banjo Pizza. This historic familyowned business was started by the late Pete Toly and Mary Lou Toly. The casual Italian spot is the oldest continuously operating Park City business and has been serving delicious homemade pizza by the same family for all that time.

Red Banjo, which is currently run by the Tolys’ granddaughter Tana Toly, her brother Tyler Toly and their father, Scott Toly, was one of just three established restaurants and bars in 1962. Red Banjo was then considered a bar, catering to the small population of just 800 people that called Park City home at the time. In the 1970s, it evolved into a family-friendly restaurant offering great pizza, salads, cheesy bread and pasta in a welcoming atmosphere for locals and visitors alike.

“Pizza had just started becoming a ‘thing.’ I equate it to the sushi of the ’90s.

People were opening up a lot of pizza restaurants, so my grandmother started to work on a recipe, and over several years kept that same recipe,” says Tana. “Today,

ONE

This historic family-owned business has been a Park City legend since 1962.

year before resort,

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FAMILY AFFAIR:

Tana Toly and her father, Scott Toly, run the business his parents started.

we use the same recipe, and that is why, I would say, we have stayed in business. We don’t freeze our dough; it is made fresh every day, as is our spaghetti sauce, which takes six hours. In addition, my grandmother always put her employees and the locals first and set that example. It’s a community where you can come in and dine but also find out what is going on in town.”

One of the unique flavor profiles of Red Banjo Pizza — there are 10 specialty pizzas, all named after silver mines — is fresh lemon. A lemon wedge is served with each pizza so the customer can apply their desired amount, a technique that has become the restaurant's signature and is beloved by many of its loyal customers.

In addition, gluten-free options have been added to the menu.

For over 60 years, Red Banjo Pizza has been a staple in the Park City community.

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Many locals and families have fond memories of eating at the pizzeria. Todd Fischer, owner of Silver Star Ski & Sport and a longtime customer and fan of Red Banjo Pizza, has been eating at the restaurant for the past 25 years. Originally from Chicago, Fischer knows his pizza and was happy to discover Red Banjo all those years ago.

“I like their whole vibe: family-owned, family-run and the scene is cool when you go in, with an old-school, authentic feel,” Fischer explains. “I also think they have solid pizza offerings. I typically do the pepperoni and jalapeño. Everything is always fresh and presents really well.”

Employees of Red Banjo stick around, some for more than a decade. The Toly family currently provides housing for five full-time employees and offers ski passes and gym memberships as incentives.

“Over the years, we have had many

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CANCER CORNER:

Every dollar that is tacked to the "Cancer Wall" by guests is matched by the restaurant, and the money is donated to cancer research.

celebrities and famous customers come in, like Tom Hanks; he has come back several times with his family,” Tana says. “We have been the site of many first dates, engagements and rehearsal dinners. And after COVID, we had several customers come back who hadn’t eaten on Main Street in years. It was great to bring some of the local people back. We have tried to make it a family-friendly establishment. No matter our next chapter, we will remain that way.”

Red Banjo Pizza happens to be situated in one of America's top ski resort towns, which has brought in many visitors over the years, and the red building has become a fixture for many skiers and snowboarders who come to enjoy the powdery slopes. Maintaining its historical authenticity is something the Toly family prides itself on. Step inside, and you'll be immersed in nostalgia, thanks to the captivating artifact collections.

“I have many people who reach out to me say, ‘It is so great to come

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back to Park City, and we know that this is the constant.’ It is never changing; it looks pretty much the same and remains the nostalgia of Park City,” Tana says. “I learned service, being humble and ‘grit,’ which was the word I used in my campaign, from working in the restaurant and being in service. I feel like I was born into service, and I continue that by running for council and continuing my journey that way.” Tana has been a member of Park City's Council since 2022.

Red Banjo has a special connection to the Olympics, employing numerous athletes, including skiers Bryan and Taylor Fletcher, Jessica Jerome, Nick Hendrickson, Ben Berend and Rick Bauer. They also proudly showcase their family’s Olympic legacy in the renowned “Olympic Area” at the back of the restaurant. As you explore the space, you'll discover a treasure trove of classic Park City photos from the 1940s adorning the walls, creating a captivating visual narrative from long ago.

Along another wall is a collection of dollar bills, known as the "Cancer Wall", where every bill represents a heartfelt donation matched by the restaurant and donated each year to cancer research as a tribute to Scott Toly, a cancer survivor.

Red Banjo Pizza is a cherished establishment in Park City and stands as a testament to the hard work and dedication of generations of owners.

It is an example of hope and inspiration and ignites entrepreneurs' aspirations to create their own legacy and leave an indelible mark.

RED BANJO’S SPAGHETTI SAUCE 1/2 medium onion, diced 1/2 red pepper, diced 1/2 zucchini, diced 1/2 yellow squash, diced 1 carrot, diced 1/2 teaspoon oregano 1/2 teaspoon basil 1/2 teaspoon garlic, minced 1/2 teaspoon black pepper 1/2 teaspoon salt 2 16-ounce cans diced tomatoes 2 16-ounce cans tomato puree 6 ounces beer Combine all ingredients in a large pot over low heat and let simmer uncovered for 3 hours. Serve over your favorite pasta.

This is a recipe the ed for restaurant has us s! more than 50 year

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THINKING OF MAKING A MOVE IN THE PARK CITY AREA?

My approach to real estate will exceed your expectations.

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.

Marcie Davis A S S O C I AT E B R O K E R

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HONEYB CAKES

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In the charming town of Francis, Utah, a hidden gem sits in a residential garage turned commercial bakery.

HoneyB Cakes, owned and operated

by Bobbye Sandman, is not just any bakery, but a testament to passion and resilience. This humble and highly skilled pastry chef took an unconventional route to her culinary practice, beginning with a career in respiratory therapy and ending as a creator of exquisite pastries, cakes and desserts.

Sandman’s journey to becoming a pastry chef was marked by boldness and enterprise. After realizing that respiratory therapy was not her true calling, she walked into a local bakery and asked for a job. Starting with bread, she climbed the culinary ladder, working at notable Utah establishments such as Snowbasin, Little America and Deer Valley Resort. Her passion for learning and drive to perfect her craft fueled her progress, eventually landing her the lead pastry chef position at Deer Valley.

However, the pandemic brought challenges, forcing Sandman to make tough decisions. Faced with the prospect of working even BOBBYE SANDMAN longer hours at the expense of family time, she decided to leave her job and build a

commercial bakery at her home. This move allowed her to maintain a worklife balance, while continuing to serve the community with her creations.

Today, with HoneyB Cakes, she continues to create culinary masterpieces. Her approach to designing new pastries involves a lot of research and a unique blend of down-to-earth and European styles, inspired by shows like The Great British Bake-Off. “I do watch [Bake-Off] a lot, and I love getting inspired by it,” she says. “It's really funny. I guess I do lean towards maybe European styles a little bit, and then I kind of Americanize them a little.”

HoneyB Cakes offers a wide array of breakfast pastries, including croissants, Danishes, cinnamon rolls and muffins. However, the cakes are where Sandman truly shines as an artist. Each cake is made from scratch, per order, and is a canvas for her to experiment with different techniques and designs. Whether it's a Hogwarts cake that spans a 6-foot table or chocolate truffles for a wine pairing, her creations are as visually stunning as they are delicious.

Sandman incorporates honey or maple syrup into almost all her recipes, reducing the sugar content. "It gives it a little bit more of an earthy feel, a little bit more down-to-earth," she explains. This preference for natural sweeteners also inspired the name HoneyB Cakes.

Sandman enjoys supporting local producers by incorporating their products into her creations whenever possible. For example, she uses

H I G H -A LTI TU D E TI P S A N D TRI C KS FRO M H O NE Y B CA KES B A K I N G I N PA R K C I T Y C A N B E C H A L L E N G I N G . S A N D M A N S AY S T O T H I N K O F E V E R Y N E W R EC I P E A S A N E X P E R I M E N T A N D N O T T O TA K E S E T B A C K S P E R S O N A L LY. “ YO U R C A K E S M I G H T FA L L , YO U R C O O K I E S M I G H T B E F L AT A N D YO U R T E A S C O N E M I G H T B E D R Y. R E M E M B E R W H Y YO U L I K E T O B A K E : F O R T H O S E WA R M FA M I LY M E M O R I E S , T O F I L L T H E H O M E W I T H T H E S M E L L S O F F R E S H LY B A K E D B R E A D O R T O S AT I S F Y T H AT S W E E T T O O T H .”

H E R A DV I C E : W H E N YO U F I N D A N E W R EC I P E YO U A R E A C H I N G T O T R Y, G O F O R I T J U S T A S I T I S W R I T T E N . I T M I G H T W O R K F I N E . I F I T H A S G O O D F L AVO R B U T N E E D S S O M E T W E A K I N G , S TA R T S L O W A N D O N LY M A K E O N E C H A N G E AT A T I M E .

H E R E A R E A F E W T I P S W H E N B A K I N G A B OV E A LT I T U D E S O F 3 , 5 0 0 F E E T:

chocolates from Ritual Chocolate and buys seasonal fruits from local farmers markets. Although a planned partnership with a year-round farmers market in Kamas fell through, Sandman remains committed to supporting local businesses and vendors. "We were really looking forward to opening up a retail space here in Kamas or Francis or nearby, just because the town is growing a lot, and I like the idea of being closer to home and being part of our community. So, I'd say down the road, we're definitely wanting to open a retail space," she says.

For now, the goal is to create delectable

• Increase your oven temperature and reduce the baking time to set the structure of baked goods and avoid sinking.

• Next, decrease the sugar in your recipe by 1 to 2 tablespoons per cup.

• You can also increase the liquid by 1 to 2 tablespoons or add an extra egg white to a cake recipe.

• Finally, decrease baking soda, baking powder or yeast by 20%.

E V E N I F T H E E X P E R I M E N T D O E S N O T S U C C E E D, YO U C A N S T I L L S AV E I T: pastries at her home-based bakery, fulfilling orders for restaurants, private chefs, caterers and special events. From her humble beginnings to her current success, Sandman has shown that with hard work and a little bit of honey, anything is possible.

• If your cake falls, cut the center out and fill it with sweet cream marbled with jam and berries.

• If your cookies are flat, chop them up and sprinkle them on top of ice cream.

• If your scones are dry, it is time to make an English trifle.

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PANTALA PREMIUM TOPPINGS

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Park City, known for its serene landscapes and welcoming community, is also home to a company changing the condiment game: Pantala Premium Toppings. The founding of Pantala goes back 10-plus years, when two passionate food enthusiasts, Susan Odell and Ann Bloomquist became deeply embedded in the community's fabric.

“When I met Ann, we started talking more about boats than food, but you know, we ended up both being very interested in buying local ingredients and cooking with simple foods and just ... incorporating international flavors. We both traveled a lot all over the world and just had very kind of unconventional backgrounds,” says Odell.

The pair’s first project together was founding EATS Park City, a noble venture aimed at promoting healthy, locally produced food and understanding the intricacies of creating delightful meals for kids in the Park City School District. Through EATS, their bond solidified, driven by similar values of clean eating and an unwavering commitment to the local community.

Their journey, initially rooted in community SUSAN ODELL & development, took an ANN BLOOMQUIST unexpected yet delightful turn.

Inspired by Bloomquist's Mediterraneanstyle topping for salmon, the friends began to explore the idea of creating a unique product that would stand apart from existing offerings. As Odell puts it, “When I tasted it ... I thought, ‘Oh, yeah.

This could really work. Something totally different and unique.’” Thus, two years ago, Pantala was conceived.

Their goal was always to help home cooks and bring international flavors to their kitchens in the form of an easy-touse topping. Odell has a deep culinary background, including graduating from Le Cordon Bleu, so she took the reins when it came to tweaking the recipe to make it a shelf-stable product.

Whereas traditional tapenades are predominantly olive-centric, Pantala offers a different, irresistible blend.

"Ours not only has olives, but it also has sun-dried tomatoes, fire-roasted tomatoes, red peppers, artichokes, capers and lots of spices,” says Odell.

One of the product's standout features is its adaptability. It seamlessly complements a range of dishes, from salmon to sandwiches to pasta. Catering to the various dietary choices of modern consumers, Pantala is available in two versions — with feta and vegan.

This inclusive approach reflects their commitment to acknowledging diverse palates and preferences. The partners also make dukkah, an Egyptian nut and spice blend.

What started as a community-focused endeavor with EATS has evolved into a culinary enterprise with Pantala. The partners' dedication to their community,

They suggest Mountain Town Olive Oil's flavored ich infused oils, whvo rs highlight the fla ! sh in this di

shared vision for high-quality, clean food, and innovative spirit have led to a product that is impressing tastebuds in Utah and beyond.

You can shop for Pantala products on their website (pantala.life) or at numerous Park City spots, including Mountain Town Olive Oil and Deer Valley Café.

M E D ITE R R A N E A N O R ZO W ITH ROA S TE D S H R I M P 1 TA B L E S P O O N P L U S 1 / 2 T E A S P O O N K O S H E R S A LT 1 / 2 P O U N D O R Z O PA S TA 2 TA B L E S P O O N S O L I V E O I L , P L U S M O R E F O R DRIZZLING 1 1 / 2 P O U N D S U N C O O K E D S H R I M P, P E E L E D A N D DEVEINED 1/2 TEASPOON GROUND PEPPER JUICE FROM 1/2 LEMON 1 TA B L E S P O O N F I N E LY C H O P P E D T H Y M E 1 J A R PA N TA L A M E D I T E R R A N E A N F U S I O N S P R E A D 8 O U N C E S F E TA O R G O AT C H E E S E , C R U M B L E D 1 / 2 C U P F I N E LY C H O P P E D G R E E N O N I O N S , F O R SERVING 1 / 2 C U P F I N E LY C H O P P E D I TA L I A N PA R S L E Y, F O R SERVING Heat oven to 400 F. Bring a large pot of water with 1 tablespoon of salt to a rolling boil. Add the orzo and cook for about 10 minutes, or until the pasta is just cooked through (al dente).

Meanwhile, place the shrimp on a large baking tray. Pour the olive oil over the shrimp and sprinkle with the salt, pepper, lemon juice and thyme. Toss the shrimp well so they are evenly coated.

Arrange the shrimp in a single layer.

Roast the shrimp for 5 to 7 minutes without turning, until they are pink and firm to the touch.

When the orzo is cooked, drain and return to the cooking pot. Toss the orzo with the Pantala and cheese. Taste and add salt and pepper if desired. Add the cooked shrimp and toss gently.

Serve warm with a scattering of green onions and parsley on top or cool and refrigerate to enjoy later.

cold, be served hot ortlu cks, This dish can od po for e oic ch go making it a make-ahead dinners. d picnics an

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OLD TOWN CELLARS

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

Tucked away in a beautifully moody downstairs space on Main Street, Park City’s Old Town Cellars offers an inviting and intimate setting for wine enthusiasts.

Fresh from a renovation following an unfortunate flood this past spring, this enchanting wine bar delivers a unique wine experience. Owner Stephen MacKay is the brains behind the business and the creative production process.

In a region where grapes aren't typically grown, traditional winemaking might seem out of reach, but OTC has taken a different route.

Instead of growing their own grapes, they purchase barrels and bulk wine, then blend and curate their own wine, creating distinct flavors tailored to the tastes of the community. The idea, MacKay says, is to bring the best of wine country to Park City patrons.

“We aim to offer a taste that combines the traditional flavors of established wine regions with our own twist,” he says. “By sourcing the base from renowned vineyards, we are able to experiment and produce blends that speak to both wine aficionados and casual drinkers.” This approach not only helps Old Town Cellars maintain consistent quality, but also allows them to be flexible and responsive to the evolving STEPHEN preferences of their customer MACKAY base.

When it comes to OTC’s product line, MacKay emphasizes the importance of striking a balance between accessibility and premium offerings. The Town Series, which includes a white, red and rosé, offers quality at an affordable price point (always under $20). This ensures that the wines remain accessible to everyone.

For those with a taste for more high-end offerings, there’s the Skull series. With wines sourced from illustrious regions like the Russian River and Napa valleys, this series offers a touch of luxury.

MacKay hints that the company’s vision extends beyond just blending. There's an ambition to gradually move into creating “Rocky Mountain West wines.” These would incorporate products from emerging wine regions such as Texas, Arizona, New Mexico, southern Utah and Idaho.

In addition to their approach to wine making, Old Town Cellars is innovative in terms of customer experience. They’re in the process of rolling out new culinary programs, which will include wine flights paired with selections of cheeses and chocolate truffles, further enhancing the tasting experience.

Looking ahead, MacKay is optimistic about the growth opportunities. With direct-to-consumer shipments to other states on the horizon, the brand is poised to expand its footprint. And while Park City will always be home, there’s potential to grow in locations such as Salt Lake City and Ogden.

Ultimately, Old Town Cellars is more than just a wine bar or a brand. It offers locals and visitors a taste of world-class wine culture, skillfully blended with local charm. Cheers to that!

H OW TO PA I R TH E M M O U N TA I N T O W N W H I T E Great with seafood, citrus foods or cheese plates Oyster or scallop with citrus mignonette; tropical fruit salad with grapefruit and passionfruit E L U S I V E C H A R D O N N AY Great with hearty fish or any kind of white sauce dish Toasted pine nutencrusted Chilean sea bass TOWNIE ROSÉ Great with spicy food and seafood; perfect for warm weather or the winter hot tub Crispy coconut shrimp with chile dipping sauce; Ahi tuna tartare

PERPETUAL RESERVE PINOT NOIR Great with charcuterie, softer meats and anything with a red sauce Prosciutto, melon, arugula salad; lamb chops; pizza M O U N TA I N T O W N R E D Great everyday wine that pairs with many types of food; try it with something hearty or earthy!

Pork and butternut squash taco SUPERIOR The smokiness of tempranillo works well with any kind of smoked meat Poutine with smoked pork O U T L AW R E S E R V E C A B E R N E T SAUVIGNON Double duty wine!

Great with any kind of red meat or chocolate dessert Grilled wagyu with truffle mashed potatoes; chocolate brownies or s’mores pie

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Behind the Bar with Pendry Park City’s Karen Cabrera Park City local shares her favorite parts of serving the community.

by Megan Rule photos by Travis Engvall

I

t’s rare to find anyone in Park City who has been a resident the majority of their life. Karen Cabrera, lead bartender at Dos Olas, is one of the exceptions.

“I was born in Mexico, but brought here to Park City when I was three,” Cabrera says. “This is my home, and my roots mean a lot to me. I consider myself very Mexican, and I’m proud of my culture, but I was raised here and I think this is going to be my forever home. I love the people here; I love my city. It’s grown so much for the better.”

Cabrera works as a bartender throughout Pendry Plaza. She began at Dos Olas and is the lead bartender there, but also bounces over to KITA, so you may see her all over. She started in hospitality as a waitress at a few Bill White restaurants in town, including Grappa. When the manager there was asked to open Dos Olas, she followed.

We were interested in her take on this exciting industry, and here is what she had to say:

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to burn you, but it’s not. There are so many different types of agave plants that I feel like mezcal is a spirit that is new every time you taste [it].

WHAT ARE YOUR FAVORITE PARTS OF YOUR JOB?

I love learning about different types of spirits, the production, what they add, what it’s aged in, and getting the background of it. I’d rather know the truth about pairings with these liquors, to make it better and add on appropriately. Every season, we refresh the menu. We’ll start putting out special cocktails as the one of the night to see what guests like before the season. They keep us on our toes!

KAREN CABRERA’S

next goal is to become a sommelier.

WHAT LESSONS HAVE YOU LEARNED THAT YOU’VE BEEN ABLE TO CARRY FROM PLACE TO PLACE?

Even something as simple as showing up on time was a good lesson to take away. For me, what’s really important is that I’m motivated and I’m happy where I’m working. This is my second family. You're on the job all the time — I mean, you spend more than half your waking day with the same people — so you need to be able to enjoy yourself. I also know that I want to be able to create things and be inspired by my ambience.

YOU CREATED A DRINK FOR THE PARK CITY AREA RESTAURANT ASSOCIATION’S SAVOR THE COCKTAIL CONTEST, RIGHT?

WHEN DID YOU START AT YOUR CURRENT JOB?

A little over a year and a half ago, when Dos Olas opened in June of 2022. I started bartending as soon as I turned 21, and bounced around a lot. I would learn as much as I could from a restaurant then move on.

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Yes. I love whiskey and mezcal, they’re my go-to. I love a smoky liquor, and I wanted to emphasize that for my contest drink. I was looking at fruits that are harvested where I’m from [Mexico]. Guava is one of those fruits, and when they showed me the different teas from Atticus, I chose that flavor. They’re all really delicious, but guava called my name.

It’s nice to be able to balance all the sweetness, smokiness and citrus. I feel like mezcal has a bad rep. People assume it’s going

WHAT’S YOUR FAVORITE THING TO MAKE AND DRINK HERE?

At KITA, I like to make the Hidden Bonsai. It’s really good and really refreshing; it hits every element flavor-wise. We also have one called the Yuzu Inu, where it’s nice to see the guests’ reaction to the different colors and separation.

At Dos Olas, I like a lot of things. I like making our Old-Fashioned with añejo tequila, and the simple syrup is brown sugar-cinnamon flavored, so you taste more of the spices. It makes you feel cozy, like a big hug.

If I was drinking, I’d do the Whiskey San, which is cherry blossoms — with a little Japanese influence — amaro and no additives sugar-wise.

AND IF YOU WERE DINING, WHAT WOULD YOU ORDER?

I love sushi at KITA. There’s one roll called the Hot Tail. It has some spice and lime.

It’s refreshing yet spicy. I love spiciness in anything.

At Dos Olas, there’s also a banana-chocolate gratin. It comes with a scoop of salted caramel ice cream, and oh my gosh, it’s so good. The mix of the cold and warm flavors are perfect.

WHAT ARE YOUR ASPIRATIONS FOR THE FUTURE?

Right now, I am starting my sommelier training. I’ve been doing my own research over the years, reading lots of books and such on my own. My next big goal is to take that test.

DOS OLAS’ STRAWBERRY GUAVA MEZCALITA 3/4 ounce Casamigos Mezcal 3/4 ounce High West Rendezvous 1/2 ounce Domaine de Canton ginger liqueur 1/2 ounce Drambuie 1/2 ounce honey simple syrup (Pendry suggests honey from Telegraph Bee Co.) 1 ounce Atticus Oscar Wilde Strawberry tea shrub 1/2 ounce lime juice Black sea salt and sliced strawberry, for garnish > Add all ingredients to a cocktail shaker filled with ice, and shake until well chilled.

Salt the rim of a rocks glass by running a lime wedge around the edge until it is wet and coating with black sea salt. Strain shaker into

salted glass over fresh ice. Garnish with sliced strawberry.

KITA’S ITAMESHI ON 10 1/4 cup diced honeydew 1/2 ounce shiso simple syrup 1/2 ounce Alpine Distilling Elevated Gin 1/2 ounce Italicus Rosolio di Bergamotto 1 ounce Hugo Coffee Roasters espresso (preferably chilled) Lemon rind, for garnish > In a cocktail shaker, lightly muddle the diced honeydew with shiso simple syrup.

Combine the remaining ingredients with this mixture. Add ice to shaker and shake hard.

Strain into a chilled coupe glass. Express lemon rind and garnish with swath to finish.

ice Try to whip the aker tin to around the shore into air incorporate m ail. the cockt

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Private Après Parties LowSparkFondue.com

LowSparkFondue@gmail.com 646-284-5025

Kitchen Views

many of us, Kelley Epstein spends much of her time around the kitchen. Hers also has an oversize island. “This really is the nucleus of the house,” says Epstein, who has two boys. “It is generally filled with teenagers, it’s where celebratory shots are made, homework is done, breakfast is served, coffee and conversations are had. All

LIKE

This “Mountain Mama” cooks in her dream kitchen.

by Allison Arthur photos by Deb DeKoff

the things happen here.”

Epstein, who some may know as the blogger and author behind Mountain Mama Cooks, bought her home in Trailside about eight years ago. The space was gutted and remodeled to better meet the needs of the active family of four. The main area of concern for Epstein was, of course, the kitchen.

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KELLEY EPSTEIN'S CLASSIC SLOW COOKER CHILI 1 TABLESPOON OLIVE OIL 1 SMALL YELLOW ONION, DICED 1 GREEN BELL PEPPER, DICED 2 CLOVES GARLIC, MINCED 1 1/2 POUNDS GROUND BEEF 1 1/2 TABLESPOONS CHILI POWDER 2 TEASPOONS PAPRIKA 1 TEASPOON GROUND CUMIN 1 TEASPOON GROUND CORIANDER PINCH KOSHER SALT 1 28-OUNCE CAN DICED TOMATOES 1 14-OUNCE CAN TOMATO SAUCE 1 12-OUNCE JAR CHILI SAUCE 1/2 CUP LOW-SODIUM BEEF BROTH Heinz is her 2 14-OUNCE CANS KIDNEY BEANS, favorite.

DRAINED AND RINSED SOUR CREAM, DICED RED ONION AND YELLOW MUSTARD, FOR SERVING

Because she spends so much time cooking (she runs a catering business for select clients now), Epstein knew that she wanted an open kitchen and floor plan that was connected to the main living area. In addition to the large island space, other elements she cared about included a double oven, an induction cooktop (which can bring water to a boil in two minutes) and a large bookshelf.

Epstein, who comes from a very food-focused family, now feels like she has the perfect space in which to create seasonal comfort food the whole family will enjoy.

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> Heat olive oil in a large sauté pan over medium heat. Add onion, bell pepper and garlic. Cook for 5 minutes, stirring occasionally. Add the ground beef to the pan. Break it apart with a wooden spoon. Cook for 6 to 7 minutes until the beef is browned, stirring occasionally. Drain off any excess fat and transfer beef mixture to the slow cooker.

Add chili powder, paprika, cumin, coriander and a pinch of kosher salt to beef mixture. Stir to evenly coat the meat. Add diced tomatoes, tomato sauce, chili sauce, beef broth and kidney beans. Stir and cover.

Cook on low for 4 to 6 hours.

ALL THE CABINETS have pull-out drawers, which

helps Epstein stay organized because it is easier to find things. The spice drawer keeps clutter off the countertops, and a microwave is out of the way in a lower space. She had one lower countertop installed that she uses for pie dough or anything she needs to be elevated for. “I’m 5’4” so it’s a great counter height for me for all the prep work.”

KELLEY EPSTEIN'S WHITE CHEDDAR AND JALAPEÑO CORNBREAD MUFFINS 6 TABLESPOONS BUTTER 1 CUP ALL-PURPOSE FLOUR 1 CUP CORNMEAL 2 TABLESPOONS SUGAR 2 TEASPOONS BAKING POWDER 1/4 TEASPOON BAKING SODA 1/2 TEASPOON KOSHER SALT 1 CUP BUTTERMILK 2 EGGS

1/2 CUP CORN, FROZEN OR CANNED 1/2 CUP SHREDDED SHARP CHEDDAR CHEESE 1 TO 2 JALAPEÑOS, SEEDS REMOVED AND FINELY DICED BUTTER AND HONEY, FOR SERVING > Heat oven to 400 F. Line a 12-cup standard muffin tin with paper liners, or butter muffin cups generously.

Melt butter and let cool.

In a medium bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt.

In a large bowl whisk together buttermilk, eggs and melted butter.

Add dry ingredients and stir until just combined. Stir in corn, shredded cheddar cheese and diced jalapeños.

Divide evenly among 12 muffin cups. Bake for 15 to 18 minutes until just browned at edges and muffins are baked all the way through.

Remove muffins from oven and let cool for 5 minutes before removing from pan to cool completely on a cooling rack. Serve with lots of butter and honey.

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“MY FAVORITE PART OF THE KITCHEN is the cookbook nook, lined with reclaimed wood I found from Heber on Facebook Marketplace.” Epstein’s collection of prized cookbooks is often put to good use. “I use them regularly and have about 100. At this point if I get a new one, I try to do one in, one out.”

WHITE QUARTZ COUNTERTOPS paired with

cabinets from Home Depot and the unique backsplash are elements of the design Epstein loves. She hung the backsplash vertically rather than in the typical horizontal layout.

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

EPSTEIN’S COOKBOOK, APRÈS ALL DAY, CAME OUT IN 2021. HER FAVORITES WRITTEN BY OTHERS CURRENTLY INCLUDE: HIGH-ALTITUDE BREAKFAST: SWEET & SAVORY BAKING AT 5000 FEET AND ABOVE BY NICOLE HAMPTON ONCE UPON A CHEF WEEKNIGHT/WEEKEND BY JENNIFER SEGAL DINNER CHANGING THE GAME BY MELISSA CLARK JERUSALEM BY YOTAM OTTOLENGHI AND SAMI TAMIMI FLAVORS OF THE SUN: THE SAHADI’S GUIDE TO UNDERSTANDING, BUYING AND USING MIDDLE EASTERN INGREDIENTS BY CHRISTINE SAHADI WHELAN

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Will Travel for Food

HAPPENINGS

Big Big Sky The neighboring Montana mountain town is booming with development and is a fun place to escape the crowds (before they inevitably arrive with all the growth)!

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

AT

IF

you haven’t visited Big Sky in a while, you may be in for a big shock. What used to be a sleepy little ski resort has quickly turned into a growing community.

I first noticed the changes when I pulled in to make a pit stop coming home from Bozeman about two years ago.

It had been 10 years since my last visit, and I was shocked to see what one might call a downtown (Big Sky Town Center).

I looked around and found some recognizable brands: Burton, Faherty, Christy Sports and other specialty shops.

I could see the long-term vision shaping up. Curious to see what else was new, I returned this past summer to experience it firsthand.

The ski area, Big Sky Resort, has offered activities for 50 years and has a base area with everything you need — lodging, lifts and food. Adding to the allure over the last decade, private resorts like the Yellowstone Club and Moonlight Basin (now assimilated into Big Sky Resort) moved in. The Town Center area, where you will find farmers markets and concerts in the summer and a skating

rink, skijoring and a Christmas stroll in the winter, has only kept growing with the times.

And then came the Montage. This upscale hotel brand has seen the future, and we like it. The luxury property, which opened last winter, elevates the Big Sky guest experience in every way. Think fine dining, luxury lodging and an exclusive ski-in-ski-out location, with all the added touches (imagine a fancy s’mores station, servers who are on a first-name basis with you the second day and many other special details you’ll notice throughout your stay).

Following shortly will be the first U.S. location of an even swankier hotel brand. One&Only Moonlight Basin plans to open in 2024.

Other overall improvements to the resort include massive projects like a base-to-summit lift network with a new gondola and tram, on-mountain expansions and more recreational experiences.

With all this going on and so much more, we pulled together some suggestions on where to stay, what to do and, of course, where to eat.

by Allison Arthur

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Dream Montage Big Sky Small details like an early-risers’ coffee station, complete with healthy muffins, start your day off right. The slope-adjacent but slightly secluded location allows for endless activities just outside your hotel room or condo door, but start off with a morning yoga class before you run out to play. And don’t miss an opportunity to unwind in the expansive spa, where you may want to relax all day.

Be sure to check out a full lineup of special events this winter at the Montage. From daily (and complimentary!) treats like raclette and mulled wine, and cookies and cocoa to holiday offerings like pinot and chocolate pairings, there is so much to enjoy.

The Summit Hotel ALPENGLOW AT MONTAGE BIG SKY

MONTAGE BIG SKY

Centrally located at the base of the Big Sky ski area, this hotel offers low-key charm and is just steps away from lifts, restaurants and more. Rooms are comfortable and newly remodeled, and guests can find amenities such as package deals, on-site laundry and a ski valet.

A complimentary welcome drink makes sure you are checked in with ease. See the recipe on page 109 for the signature martini that guests are treated to.

Lone Mountain Ranch If your travel partners are looking for more of a Western ranch experience, this is the place. But you won’t be roughing it. Fine dining, luxurious cabins and Montana adventures await at this special spot.

LONE MOUNTAIN RANCH

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MONTAGE BIG SKY

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ALPENGLOW AT MONTAGE BIG SKY

Dine At the base area

CORTINA AT MONTAGE BIG SKY

Food options at Vista Hall run the gamut from breakfast to sushi to pizza to tacos. Everyone in your party is sure to find something to nosh on at this indoor-outdoor dining mecca.

On the Mountain MONTANA DINNER YURT

The Montana Dinner Yurt offers a quintessential mountain experience.

A snowcat will take you to a remote spot, where you will be treated to a classic dinner, complete with chocolate fondue and fireside music.

Montage Big Sky offers five unique dining experiences. Enjoy Northern Italian cuisine at Cortina, or try your hand at bowling while you indulge all your childhood fantasies at Beartooth Pub & Rec (pizzas, craft beer and ice cream sundaes). The poolside Backcast Bar & Grill will satisfy your noodle fix as a ramen bar in the winter while you take in the ski scene, or you can cozy up to the fire at Alpenglow and enjoy evening entertainment.

Nearby Horn & Cantle is not to be missed.

Located at Lone Mountain Ranch, this restaurant is everything you love about Big Sky and more. Think steaks from local cattle, creative sides and as many ingredients sourced from the area as possible. Prepare yourself for an unforgettable feast.

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Do Depending on the season you visit, you will find an array of activities at Big Sky Resort. We visited in the summer and were treated to fun-filled days. Hikes are available all over and range in length to suit your needs and abilities, but those who are more adventurous should sign up for a downhill mountain biking excursion.

There are over 50 miles of lift-serviced bike trails for all levels, and the experienced coaches will have you ripping down them in no time. You can also play golf, go ziplining and enjoy everything else the nearby mountain town has to offer.

BEARTOOTH PUB & REC AT MONTAGE BIG SKY

BERGSTRÖM

WA N T TO C O M B I N E A T R I P W I T H A F O O D A N D W I N E F E S T I VA L? S AV O R B I G S K Y W I L L TA K E P L A C E J U N E 2 8 TO 3 0 T H I S S U M M E R .

M O V I N G I N TO I T S S EC O N D A N N U A L E V E N T, S AV O R B I G S K Y I S A W E E K E N D - LO N G C E L E B R AT I O N O F F I N E F O O D A N D D R I N K S F R O M A R O U N D T H E W O R L D. E V E N T S C O M B I N E F O O D A N D B E V E R A G E E X P E R I E N C E S W I T H M O N TA N A’ S G R E AT O U T D O O R S . AT T E N D E E S H AV E T H E O P P O R T U N I T Y TO TA S T E S A M P L E S A N D M E E T R E P R E S E N TAT I V E S F R O M W I N E R I E S , D I S T I L L E R I E S A N D B R E W E R I E S ; G O O N H I K I N G E XC U R S I O N S A N D S C E N I C C H A I R L I F T R I D E S ; A N D E N J OY O N - M O U N TA I N E X P E R I E N C E S A N D S W E E P I N G V I E W S .

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B I G FAC T S BIG SKY RESORT OFFERS 5,850 SKIABLE ACRES — WITH H A L F O F I T S T E R R A I N C AT E R I N G TO B EG I N N E R A N D I N T E R M E D I AT E S K I E R S A N D H A L F TO A D VA N C E D S K I E R S — M A K I N G I T O N E O F T H E L A R G E S T I N T H E U N I T E D S TAT E S .

O N A C L E A R D AY, YO U C A N S E E T H R E E S TAT E S F R O M T H E TO P O F LO N E M O U N TA I N ( M O N TA N A , I D A H O A N D W YO M I N G ).

YO U W I L L F I N D YO U R S E L F W I N D I N G D O W N 6 M I L E S I F YO U TA K E T H E LO N G E S T WAY TO T H E B OT TO M .

C AT T L E O U T N U M B E R R E S I D E N T S I N T H E S TAT E O F M O N TA N A .

TH E S UMMI T HOTEL’S CARA B I N ER LO UN G E’S B E AR- BER RY M ART INI 1 1/2 OUNCES COLD SPRING HUCKLEBERRY VO D K A 1/2 OUNCE HUCKLEBERRY SYRUP 3 /4 O U N C E L E M O N J U I C E 1 / 2 O U N C E S T- G E R M A I N SAGE LEAF AND LIME WEDGE, FOR GARNISH > Add all ingredients except garnish to an ice-filled shaker and shake vigorously until chilled. Strain into a chilled martini glass. Garnish with sage leaf and lime wedge.

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T H I S S E A S O N , B I G S K Y I S C E L E B R AT I N G I T S 5 0T H A N N I V E R S A R Y. T H E N E W LO N E P E A K T R A M D E B U T S T H I S W I N T E R , T R AV E L I N G AT 2 2 M I L E S P E R H O U R TO T H E TO P O F LO N E M O U N TA I N .

PARK CITY

Social Aid & Pleasure Club

@alpinedistilling 364 Main Street @alpineparkcity

Home of the world famous buffalo burger

447 MAIN STREET nonamesaloon.com

FANTASTIC NIGHTLIFE!

The family side of No Name Saloon

449 MAIN STREET annexburger.com

KIDS ARE PEOPLE TOO!

Great Steaks, cocktails & Wines

751 LOWER MAIN STREET butcherschophouse.com

GREAT WINE LIST

Locals’ Favorite, Wood Fired Eats e Th

Park Record.

2023

Group, Private Event?

Visit: DBRparkcity.com

BEST PLACE TO CATCH A GAME BEST WINGS

1251 KEARNS BLVD boneyardsaloon.com.com

FINE COMFORT FOODS

DISHING RE S TAUR AN T LIS T INGS A GUIDE TO SOME OF THE BEST PLACES TO DINE IN AND AROUND PARK CITY

RIME AT THE ST. REGIS DEER VALLEY

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

HISTORIC MAIN STREET

435.649.3140 | 350main.com This 28-year-old family-run restaurant is the place to go for fine dining in an upscale yet hip setting. Notice the tin-pressed ceiling in the historical building that once housed a department store as you take a front-row seat to the action on Main Street. Start with a signature cocktail or a bottle from the Wine Spectator-awarded list. A diverse menu of traditionally prepared, classic and playful cuisine is now crafted for family dining and sharing plates. Menu items reflect the flavors of alpine regions such as garden, valley and fjord. The Utah red trout entrée is a local favorite, but there is something for everyone on the menu, including gluten-free options.

MENU SAMPLING 350’S CLASSIC TUNA TARTARE WITH WASABI CREAM AND AVOCADO: SESAME DRESSING, PINEAPPLE SOY SAUCE, NORI CHIPS, ASIAN SLAW CHARRED BULGOGI-MARINATED SPANISH OCTOPUS: SNAP PEA AND KIMCHI SALAD, SRIRACHA AIOLI, GARLIC OIL CRISPY CAULIFLOWER WITH PRESERVED LEMON: HARISSA, PINE NUT HUMMUS HERITAGE BERKSHIRE FARMS CRISPY PORK BELLY CONFIT: WARM SPICES, THYME, APPLE BUTTER, STONEGROUND MUSTARD GASTRIQUE UTAH MOUNTAIN VALLEY RED TROUT WITH TASSO HAM: SWEET POTATO, CREAMED CORN, PEPITAS, LEMON BEURRE BLANC, CHERRY TOMATOES CHARRED ELK RACK WITH DEMI-FARROTTO: MACERATED FIGS, RED WINE DEMI-GLACE, CRISPY HERBS, BROCCOLINI

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

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

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Tapas are popular for a good reason. They always encourage socializing; 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.

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

HISTORIC MAIN STREET

435.649.6667 | annexburger.com All of the things you love about the popular Main Street 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.

MENU SAMPLING KIDS’ SELECTIONS: QUESADILLA, BUFFALO SLIDERS, GRILLED CHEESE, FRUIT N’ VEGGIES AND MAC N’ CHEESE BUFFALO CHICKEN WINGS: BBQ, TRADITIONAL OR HOT, SWEET CHILE, CELERY, CARROTS, BLUE CHEESE DRESSING BOURBON STEAK CHILI: SOURDOUGH BREAD BOWL, CHEESE, ONIONS, SOUR CREAM, HOUSE CHIPS AND SALSA NO NAME BUFFALO BURGER: HALF-POUND BUFFALO PATTY, GRILLED POTATO BUN, CREAM CHEESE, JALAPEÑOS, CHIPOTLE AIOLI TURKEY BURGER: BLEND OF FREE-RANGE TURKEY AND CILANTRO SERVED WITH CHEESE, TOMATOES, LETTUCE, FRESH CILANTRO AND MAYO PORK CARNITAS TACOS: LETTUCE, PICO DE GALLO, SHREDDED CHEESE AND SALSA, SERVED ON FLOUR TORTILLAS

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AT TICUS A community-minded coffee shop, teahouse and cafe Open daily 7 a.m. to 6:30 p.m. | 738 Main St. atticustea.com

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

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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.

BANGKOK THAI ON MAIN Authentic Thai food for more than 27 years Open for lunch and dinner daily starting at 12 p.m. | 605 Main St.

HISTORIC MAIN STREET

435.649.8424 | bangkokthaionmain.com For more than 27 years, Bangkok Thai on Main has been offering a finedining Thai experience in the heart of Park City. Bangkok Thai offers a warm yet sophisticated atmosphere to enjoy one of their 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.

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

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

MENU SAMPLING GLUTEN-FREE AND BUNLESS: VIETNAMESE RICE NOODLES, SLOW-ROASTED PORK SHOULDER, FRAGRANT HERBS, PICKLED CARROT AND DAIKON, CUCUMBER, BABY GREENS, JALAPEÑO, BEAN SPROUTS, NUOC CHAM VINAIGRETTE, SCALLIONS 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, SERVED WITH TOMATO SOUP

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HISTORIC MAIN STREET

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. The experienced owners know the Main Street scene — 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.

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

HISTORIC MAIN STREET

435.649.1336 | buonavitaparkcity.com This traditional family-owned and -operated Italian restaurant serves authentic favorites in a cozy, intimate atmosphere. Run by Paola Bello and chef Nicholas Smurthwaite, Buona Vita brings 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 glutenfree options. A broad wine list accompanies this homestyle cuisine, and with friendly service, you’ll leave feeling like part of the family.

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

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BU TCHER’S CHOP HOUSE & BAR Steaks, chops, seafood and a specialty cocktail and wine program Open daily; see website for seasonal hours | 751 Main St. 435.647.0040 | butcherschophouse.com

MENU SAMPLING BEET SALAD: MIXED GREENS, ROASTED RED AND YELLOW BEETS, RED ONION, HERB GOAT CHEESE, PINE NUTS, TARRAGON VINAIGRETTE CLASSIC SHRIMP COCKTAIL: BLONDE ALE STEAMED SHRIMP, HORSERADISH, HOUSE-MADE COCKTAIL SAUCE STEAKS AND CHOPS: PRIME RIB, FILET MIGNON, PORK CHOP, NEW YORK STRIP, LAMB CHOPS AND MORE FRIED RISOTTO BALLS: SAFFRON RISOTTO AND ITALIAN HERB PANKO, PARMESAN, COCONUT-TOMATO SAUCE, FRIED BASIL SMOKEY & THE BOURBON COCKTAIL: WOODFORD RESERVE BOURBON, MEZCAL, ALLSPICE DRAM, HOUSE BLEND SIMPLE SYRUP, ANGOSTURA BITTERS, LEMON SWATH

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HISTORIC MAIN STREET

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 cherrywood 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 check out the individually heated outdoor Alpenglobes or the après ski yurt for a unique dining experience. Elevate your private events with the new Lift Room, a genuinely distinctive banquet venue that offers spectacular vistas of both the Mountain and Town Lift. Reservations available via Resy.com.

THE CABIN Restaurant, bar and entertainment venue Lunch and dinner daily; brunch Sat. and Sun. | 427 Main St.

HISTORIC MAIN STREET

435.565.2337 | thecabinparkcity.com 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 decor, live music and a prickly mascot named Al the Elkupine. Home of the famous Sunday Drag Brunch, The Cabin boasts a lunch, dinner and brunch menu that are rounded out with shareable small plates and elevated bar food, like General Jun’s Chicken, Poutine Fries and The Local burger. Brunch is served on the weekend and includes some of the best items on the menu, like the Croissant Breakfast and Not So Basic Brunch, with the choice of two eggs your way, breakfast potatoes and sourdough toast. But it doesn’t stop there — The Cabin hosts bingo, karaoke, pool tournaments, DJ nights and more, ensuring there’s never a dull moment. Whether you’re a vegan, vegetarian or an omnivore, they’ve got you covered with an array of choices and good times.

MENU SAMPLING PASTRAMI RYE: SMOKED PASTRAMI, GOUDA CHEESE, ARUGULA, TOMATO, GARLIC HERB AIOLI MAIN STREET TACOS: CHOICE OF CHICKEN OR CARNE ASADA, COTIJA CHEESE, PICO DE GALLO, GUACAMOLE, CHIPS AND SALSA CAESAR SALAD: ROMAINE LETTUCE, CAESAR DRESSING, PARMESAN, HERBED CROUTONS CHEESE FRIES: SEASONED FRIES, SPICY WHITE CHEDDAR CHEESE, PICO DE GALLO, GUACAMOLE CHICKEN AND WAFFLES: CABIN-SPICED BUTTERMILK CHICKEN TENDERS, WAFFLES, TWO EGGS YOUR WAY, BERRIES, CINNAMON HONEY BUTTER BREAKFAST SANDWICH: BREAKFAST SAUSAGE PATTY, SCRAMBLED EGGS, SUGAR BACON, CHEDDAR CHEESE, AVOCADO, KIMCHI AIOLI, BRIOCHE BUN

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COURCHE V EL BIS T RO 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

MENU SAMPLING CROZETS DE SAVOIE: GRUYÈRE CHEESE SAUCE, NIMAN RANCH PORK BELLY, HAND-ROLLED PASTA, ROASTED MUSHROOMS CHARCUTERIE: PÂTÉ DE CAMPAGNE, DUCK RILLETTES, WALNUT BREAD MOULES FRITES: HOUSE-MADE FRENCH FRIES, PEI MUSSELS, BEURRE BLANC DUCK CONFIT PASTA: FRESH LINGUINI, ROASTED BUTTERNUT SQUASH, TOMATO CONFIT, BEURRE BLANC VENISON LOIN MEDALLION: CELERIAC PURÉE, ROASTED WILD MUSHROOMS, MACERATED BLACKBERRIES, PISTACHIO CHICKEN “POULET ROUGE”: BACON-CHIVE MASHED POTATOES, BROCCOLINI, CRÈME FRAICHE VELOUTÉ

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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.

DON G ALLO Mexico City-style authentic Mexican cuisine Open daily for breakfast, lunch and dinner | 412 Main St.

HISTORIC MAIN STREET

435.602.1179 | dongallopc.com If you’re looking for truly authentic Mexican cuisine, look no further than Don Gallo. The team brings a unique perspective to contemporary Mexican cooking in an inviting and city-like setting on Main Street. The origin of the products used 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. Don Gallo brings a new, cosmopolitan take on Mexican food in Park City with dishes like the Sopes Pipián — corn sopes topped with chicken in a special pipián sauce — and the Mushroom Tinga, featuring sautéed onions, tomatoes, chipotle and portobello. 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 COCONUT SHRIMP WITH MANGO: CRISPY SHRIMP IN A CRUST OF COCONUT WITH A DELICIOUS MANGO SAUCE AZTEC SALAD: ROMAINE LETTUCE, TOMATOES, CORN, CRISPY TORTILLA, PANELA CHEESE, SEEDS, CHILE ANCHO AND MUSTARD VINAIGRETTE SOPA DE TORTILLAS: SHREDDED CHICKEN, AVOCADO, FRESH CHEESE, SOUR CREAM AND TORTILLA STRIPS BAJA FISH TACOS: TWO CRISPY BATTERED MAHI-MAHI TACOS, CHIPOTLE MAYO AND PICKLED RED CABBAGE IN A FLOUR TORTILLA DON GALLO VOLCANO: TWO CRUNCHY CORN TOSTADAS, HANDMADE CREAMY AVOCADO, MELTED CHEESE AND BEEF WITH HOUSE-PICKLED RED ONIONS

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FL AN AG AN’S ON M AIN Irish pub and restaurant Open seven days a week; dine in, online ordering and takeout | 438 Main St.

435.649.8600 | flanagansonmain.com

MENU SAMPLING IRISH BEEF STEW: TENDER CHUNKS OF BEEF, POTATOES, CELERY, CARROTS, ONION AND HERBS, SLOWLY COOKED IN GUINNESS BROWN GRAVY, SERVED OVER O’MASHERS FISH & CHIPS: BLACK AND TAN BEER-BATTERED ATLANTIC COD FILLETS WITH CRISPY PUB FRIES AND HOUSE-MADE TARTAR SAUCE FLANAGAN’S CHINESE CHICKEN SALAD: ANGEL HAIR PASTA WITH GRILLED CHICKEN, RED AND GREEN PEPPERS, RED ONIONS AND SHREDDED CARROTS, TOSSED WITH FLAVORFUL TOASTED SESAME DRESSING CLASSIC REUBEN: THINLY SLICED CORNED BEEF, SAUERKRAUT, SWISS CHEESE AND THOUSAND ISLAND ON TOASTED RYE BREAD

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This classic Irish pub is rich with history adorning its decorated walls and used in its old-school Irish recipes. You’ll 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’s 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, karaoke on Saturday night and football and specials on Sunday. Flanagan’s is also available to cater your next event.

H ARV E S T Community-minded cafe serving Australian-style breakfast and brunch

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

HISTORIC MAIN STREET

435.604.0463 | harvestparkcity.com At Harvest, they believe in three simple things — food, coffee and people.

Championing real, honest food that is free from processing and fuss, Harvest’s menu features ingredients from local farmers and small-scale producers, working with what is in season. Everything is made from scratch, with plenty of options to accommodate varied dietary lifestyles. There are many glutenfree options, like the Salmon Wellness Bowl, a satisfying blend of quinoa, miso-glazed salmon and edamame. Proudly serving Aussieowned, locally roasted Idle Hands Coffee, you can rest assured it is good. Yet it’s the people that make Harvest special; real food, good food, doesn’t exist without community. From the people who grow it, bake it and make it, to the team that works hard to deliver it with a smile, to the guests who show up daily, Harvest couldn’t be prouder of the like-minded community it has created. Available for dine-in or takeout.

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

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JAVA COW Fun and delicious destination cafe, bakery and creamery Open daily at 8 a.m. | 402 Main St. 435.647.7711 | javacowparkcity.com

MENU SAMPLING YUR BACON ME CRAZY CRÊPE: 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)

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This landmark on historical 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, vegan smoothies, açaí bowls and vegan chili. The selection of made-to-order crêpes 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!

K ANEO Mediterranean with a modern flair Lunch and dinner daily, Sat. and Sun. brunch | 508 Main St.

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435.200.8355 | kaneoonmain.com Featuring Mediterranean-inspired cuisine for brunch, lunch and dinner, Kaneo celebrates the roots of its namesake region in North Macedonia. Located in the heart of Main Street, Kaneo offers a warm yet sophisticated atmosphere to enjoy a handcrafted cocktail, glass of wine or local beer. The restaurant features multiple expansive dining rooms, a bar and lounge and views of the street and surrounding mountains. The culinary team, led by chef Maja Atanasova, creates an innovative menu that includes dozens of options, with vegan- and vegetarian-friendly choices. Indulge in protein bowls for lunch, gyros with house-made tzatziki and hummus, lamb chops, wild game, seafood dishes, and baklava served with a modern twist for dessert. As Park City’s newest Mediterraneaninfluenced dining experience, Kaneo invites guests to taste a flavorful menu along with thoughtfully curated beverages.

MENU SAMPLING BEETS: ARUGULA, TOASTED WALNUTS, SPICED GOAT CHEESE TOMATO SALAD: TOMATO, ONIONS, GRILLED PEPPERS, FETA CHEESE OCTOPUS CARPACCIO: SPANISH OCTOPUS, FRISÉE, LEMON MANDARIN CITRONETTE, DILL, AGED PARMESAN GREEK BURGER: SNAKE RIVER FARM KOBE BEEF, PIMENTO AIOLI, TOMATOES, ONIONS, SPINACH, PROVOLONE CHEESE, TZATZIKI, PITA PORK ROLL: PORK LOIN, GRUYÈRE CHEESE, SPINACH, OYSTER MUSHROOMS, GARLIC MASHED POTATOES, DEMI-GLACE BAKED WHOLE FISH: LADOLEMONO SAUCE, LEMON HERB POTATOES, HALF CHARRED LEMON

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T HE NEL SON COT TAGE Elevated dining in a beautifully renovated historical cottage Open for prix fixe dinners Wed.–Sun. evenings | 651 Park Ave. 435.649.8300 | highwest.com

MENU SAMPLING MILK ROLLS: LOCAL BUTTER, WHISKEY SMOKED SEA SALT OYSTER: FERMENTED PINEAPPLE, PIMENT D’ESPELLETE OSETRA CAVIAR: SUNCHOKE VELOUTÉ CRISPY DUCK: LEMONGRASS CARAMEL, BOK CHOY ROCKY MT. ELK “ALA CARBON”: OREGON BLACK TRUFFLE, ANSON MILLS GRITS, SAUCE BIRRIA SPRUCE CANELÉS: LOCAL GOATS MILK CAJETA, BURNT ORANGE GELATO

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

NO N AME S ALOON & GRILL Famous Main Street bar known for buffalo burgers; must be 21+ Lunch, dinner and a late-night menu | 447 Main St.

HISTORIC MAIN STREET

435.649.6667 | nonamesaloon.com 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 plenty of TVs for all your favorite sports and endless vintage décor that all has a story, there’s tons 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.

MENU SAMPLING SALOON BURGER: A “BURGERLICIOUS, NINE-NAPKIN,” HALF-POUND MONSTER SERVED WITH GRILLED ONIONS, CHEESE, TOMATOES, SHREDDED LETTUCE AND MAYO FISH N’ CHIPS: BEER-BATTERED FILET OF ATLANTIC COD, SERVED WITH FRENCH FRIES AND HOUSE-MADE BUFFALO CHIPS BBQ PORK SANDWICH: SMOKED PORK, CRISP BACON, HOUSE-MADE CIDER SLAW, CHOICE OF BBQ SAUCE, SERVED ON A FRESH POTATO BUN LOADED TATER TOTS: TATER TOTS TOPPED WITH BACON BITS, MELTED CHEDDAR, SOUR CREAM, JALAPEÑOS AND CHOPPED PARSLEY SALMON SALAD: MIXED GREENS, TOMATOES, ORANGES, FETA, RASPBERRY VINAIGRETTE

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RED BANJO PIZ Z A Established in 1962, Park City’s comfort pizza joint Open daily at 11:30 a.m. | 322 Main St. 435.649.9901 | redbanjoparkcity.com

MENU SAMPLING SPINACH SALAD: FRESH SPINACH, CROUTONS, SEASONAL FRUIT, ONIONS, BLUE CHEESE CRUMBLES, ONIONS, MUSHROOMS, TOMATOES AND FRESH MOZZARELLA MEATBALL SUB: MEATBALLS IN HOMEMADE PIZZA SAUCE SMOTHERED IN MELTED MOZZARELLA CHEESE, SERVED ON A GARLIC BUTTER HOAGIE ROLL RAVIOLI: SERVED WITH HOMEMADE CHUNKY VEGETABLE MARINARA AND GARLIC BREAD RED BANJO SPECIAL PIZZA: PEPPERONI, SAUSAGE, CANADIAN BACON, GREEN PEPPERS, ONIONS, MUSHROOMS AND BLACK OLIVES ONTARIO PIZZA: GRILLED CHICKEN, FRESH GARLIC AND ARTICHOKES

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You know if a restaurant is still in business after more than 60 years, it is obviously offering something people love. As the oldest-running establishment in Park City, Red Banjo offers elevated outdoor dining overlooking Main Street and is not to be missed if you love a good slice. It offers standard pizzas, pasta, subs and salad options, as well as slices for lunch on the run.

All the dough is hand-tossed, creating a perfectly balanced crust, and now they offer gluten-free and cauliflower crust options as well. If you want to organize a group outing or do a full buy-out, the restaurant can accommodate up to 90 guests and offers an easy, casual environment with a full bar. A family special can easily and inexpensively feed a family of four, with a pizza, pitcher of soda, large salad and house-made garlic bread. To-go and delivery throughout Park City are offered if you want to enjoy your meal at home.

SH ABU Freestyle Asian cuisine Dinner nightly beginning at 5 p.m. | 442 Main St.

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For reservations, call 435.645.7253 | Full menu at shabuparkcity.com Trained by Japanese master Nobu Matsuhisa, Shabu’s chef/co-owner Bob Valaika brings Asian fusion cuisine to Main Street. Every dish is crafted with incredible skill and precision, and each bite is bursting with flavor. Start your Shabu experience with a curated sake from the most extensive list in Utah. The Blistered Green Beans and Firecracker Shrimp are two signature dishes that cannot be missed. Shabu’s sushi is outstanding and artfully created, and there are also many options if you’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.

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

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

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

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For 22 years, The Spur Bar & Grill has been the go-to spot for nightly live music.

With its popular Main Street location, The Spur boasts an upscale rustic-modern theme with three bars and an amazing open deck overlooking Old Town, where you can sit and enjoy the view year-round. And in the back? It’s still your favorite watering hole, with live music every night. Whether you’re looking for a midday bloody mary and burger or to meet friends for drinks and dinner, The 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).

TOP OF M AIN BRE W PUB Still misbehaving while serving ‘Beer With Altitude!’

See website for current hours | 250 Main St.

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435.649.0900 | topofmainbrewpub.com Unwind and relax at the Top of Main Brew Pub in beautiful Park City, Utah. A local favorite, this iconic building was home to Utah’s first ever brewpub, Wasatch Brew Pub. Top of Main Brew Pub serves award-winning beers and has a menu with options to please every taste. Think timeless pub favorites like burgers, beer-battered fish and chips, and mac and cheese alongside more eclectic fare, such as Hefeweizen flash-fried calamari and the Superfood Beet Salad. While the beer selection is unrivaled, the pub also boasts a full wine and liquor menu. Top of Main 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 country-fried steak and eggs, huevos rancheros and Brigham’s Brew French Toast, along with $4.00 Midday Mimosas, Midday Marys and Nooners.

MENU SAMPLING BREW PUB NACHOS: CHIPS, JACK AND CHEDDAR, JALAPEÑOS, BLACK OLIVES, REFRIED BEANS, PICO DE GALLO, GUACAMOLE AND SOUR CREAM COBB SALAD: ROMAINE, BACON, CHERRY TOMATOES, HARD-BOILED EGG, BLUE CHEESE CRUMBLES, AVOCADO, CHOICE OF DRESSING AND CHOICE OF GRILLED CHICKEN BREAST OR BLACKENED ORGANIC TOFU POKE BOWL: AHI TUNA, AVOCADO, MANGO, CUCUMBER, GREEN ONION, WASABI, RICE, BLACK SESAME SEEDS AND SOY GINGER DRESSING MAIN STREET TACOS: SERVED WITH SALSA, RICE AND REFRIED BEANS ALL-AMERICAN BISON BURGER: CAJUN REMOULADE, LETTUCE AND SPICED BEEHIVE CHEDDAR ON A ROSEMARY CIABATTA BUN

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YUKI YAM A SUSHI 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

MENU SAMPLING PORK RAMEN: KUROBUTA PORK BELLY, GREEN ONION, POACHED EGG, KAMABOKO (FISH CAKE), HOUSE-MADE BROTH SPECIALTY HAND ROLLS: FEATURING NEGI TORO, SHIMA AJI AND 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 WITH 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

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Looking for a classic sushi restaurant with both traditional and cutting-edge, Japanese-inspired small plates that are perfect for sharing? Yuki Yama is just the place. This Main Street restaurant is a staple for locals, who often dine at the sushi bar, and a treat for visitors in town. Their traditional tatami room is great for a party of up to nine guests; additionally, guests can 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.

T HE 7880 CLUB Elegance and elevated dining at Stein Eriksen Residences Sun.–Thu. 11 a.m.–9 p.m., Fri. & Sat. 11 a.m.–10 p.m. | 6702 Stein Cir.

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435.940.6602 | steinres.com/dining/the-7880-club Feel like you have escaped when you take a quick trip to the 7880 Club. Not only is the sweeping view spectacular, but the food is also its own experience of sophisticated yet comfortable American cuisine. The winter season brings an après-ski experience that is complemented by the spectacular snowcapped mountain backdrop. Relax by a wall of windows while you enjoy seasonal salads and sandwiches at lunch. Experiment with items like a red wine braised octopus or Utah lamb loin for dinner. At either meal, you will feel like you hit the jackpot with this hidden gem. It’s a great spot for a date night, but skiers who want to ski in at lunch are equally welcome. The wine list offers a comfortably curated selection. Expect everything you’ve come to love about the service and quality of food in the Stein Eriksen collection.

MENU SAMPLING THAI GREEN CURRY SHRIMP BOATS: CRISP WONTON, RADISH AND CUCUMBER SALAD CHICKEN SCHNITZEL SANDWICH: RADICCHIO, ARUGULA, HORSERADISH CRÈME, CIABATTA BUN GOCHUJANG PORK BELLY: CILANTRO SESAME RICE, CHARRED SCALLION PUREE, KOREAN BBQ SAUCE PAN-ROASTED PACIFIC SABLEFISH: FORBIDDEN RICE, ENGLISH PEA AND LEEK SALAD, YUZU-MISO GLAZE NIMAN RANCH PORK CHOP: ROASTED PEARS, GARLIC BROCCOLINI, SPANISH ALMOND MOLE BAKED ALASKA: BLUEBERRY-LEMON-THYME ICE CREAM, BLUEBERRY COMPOTE, YUZU CHOCOLATE

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T HE BR AS S TAG AT DEER VALLE Y Brick-oven Italian cuisine Open daily 5–10 p.m. | 2900 Deer Valley Dr. 435.615.2410 | deervalley.com/thebrasstag

MENU SAMPLING FONTINA FONDUTA: WARM FONTINA CHEESE, HEIRLOOM POTATOES, GRANNY SMITH APPLE, PROSCIUTTO, TOASTED CIABATTA, PICKLED GRAPES FENNEL AND POMEGRANATE SALAD: RADICCHIO, PECORINO, GREEN APPLES, ORANGE VINAIGRETTE CAMPANELLE PRIMAVERA: AROMATIC TOMATO, CALABRIAN CHILE, SAUTÉED SEASONAL VEGETABLES, FRESH HERBS WILD MUSHROOM AND ROSEMARY GNOCCHI: SHERRY AND ROASTED GARLIC BUTTER SAUCE MANZO TAGLIATA: 10-OUNCE NIMAN RANCH NEW YORK STRIP, BUCATINI, ROASTED SEASONAL VEGETABLES TUSCAN LEMON OLIVE OIL CAKE: GRAND MARNIER WHIPPED CREAM, FRESH BERRIES

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The Brass Tag restaurant is the perfect place to meet friends for drinks and appetizers or to settle in for a cozy dinner after playing in the mountains. The ambiance, reminiscent of Park City’s silver mining legacy, is evoked through the decor, accented by the vintage brass tags such as those once used by miners for identification and tracking when working in nearby mines. Enjoy a selection of fine Italian cuisine, either at your table or to go, including hearty pasta dishes, ravioli, gnocchi, brick-oven pizza and more. The menu features creative appetizers and fresh salads, pasta dishes like pumpkin ravioli and campanelle primavera, and assorted pizzas and entrées such as manzo tagliata. The dessert menu includes gelato, pistachio cannoli and the Deer Valley Cookie Skillet. The Brass Tag offers plenty of options for gluten-free, vegetarian and vegan diners as well and is conveniently located in the Lodges at Deer Valley in the Snow Park area.

CAS T & CU T | SE AFOOD DINING Deer Valley Snow Park Lodge Dinner Thu.–Sun. 6–9:30 p.m. | 2250 Deer Valley Dr.

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435.645.6632 | deervalley.com/things-to-do/dining/cast-and-cut This season, Deer Valley’s Cast & Cut returns to the beloved style of the resort’s legendary Seafood Buffet. Discover the ocean’s finest at Cast & Cut | Seafood Dining, an interactive, high-end dining experience. Dive into a world of fresh flavors, from succulent shrimp, oysters and mussels to expertly prepared seafood-focused dishes, including paella, pasta, stews and more creative culinary expressions. For those seeking a taste beyond the sea, the grill and carving station features cuts of meat prepared to perfection. At Cast & Cut, you’re invited to embark on a culinary voyage through the depths of flavor and luxury, where each dish tells a tale of the sea in a setting of unparalleled elegance and sophistication.

MENU SAMPLING RAW BAR INCLUDING: FRESHLY SHUCKED WEST COAST OYSTERS, STEAMED MUSSELS, PEEL-AND-EAT SHRIMP, TUNA AND CRAB FRESH POKE AND CRISPY SEAFOOD BARS FOR MADE-TO-ORDER SELECTIONS SPECIALTY SEAFOOD PAELLA, PASTA AND CHOWDER DISHES GRILL AND CARVING STATION A BAKER’S DOZEN OF DESSERTS, INCLUDING A FROZEN YOGURT BAR

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CENA AT THE CHATEAUX DEER VALLEY Casual Italian restaurant with a Mediterranean flair Breakfast, lunch and dinner | 7815 Royal St. E. 435.940.2200 | the-chateaux.com/dining

MENU SAMPLING ANTIPASTO: PARK CITY BRIE, BAROLO, STINKY EWE, PROSCIUTTO, LONZA, GNOCCO FRITTO SPECK HAM & ARUGULA PIZZETTA: SOUBISE, BALSAMIC REDUCTION, PARMESAN CHEESE CENA BURGER: FONTINA CHEESE, ROASTED TOMATOES, SERVED WITH CRISPY FRIES SHRIMP, CLAMS & BUCATINI: PANCETTA, HEIRLOOM TOMATOES GRILLED RIBEYE & POTATO CAKE: HEIRLOOM CARROTS, HORSERADISH DEMI BLOOD ORANGE CAKE: OLIVE OIL CAKE, CAMPARI MOUSSE, ORANGE CARAMEL

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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.

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

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435.645.6455 | steinlodge.com/dining Glitretind sets the standard for exceptional service joined with award-winning 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.

MENU SAMPLING MAINE SCALLOPS: SWEET SAUSAGE, CHEF’S GARDEN GERMAN POTATO, BABY BROCCOLINI, MUSTARD SAUCE PEEKYTOE CRAB & VADOUVAN CARROTS: HEIRLOOM CARROT BROTH, DILL YOGURT, CELERY, HERB CROUTONS BUTTERNUT SQUASH & CASHEW SANDWICH: AVOCADO-GOAT CHEESE SMEAR, CRISP PICKLED RED ONION, ARUGULA BISON RIBEYE: ASPARAGUS, CIPOLLINI ONIONS, MARROW BEAN SALAD, RED CHIMICHURRI WILD MUSHROOM & CARROT MOLE: BRUSSELS SPROUT-PEPITA SLAW, CORN CAKE, FETA, RED MOLE RASPBERRY PISTACHIO PAVLOVA: PISTACHIO FINANCIER, RASPBERRY SORBET, CRISPY MERINGUE

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L A S T ELLIN A Timeless Italian cuisine Dinner 5–10 p.m., Wed.–Sun. | 2300 Deer Valley Dr. E. 435.940.5700 | srdvdining.com

MENU SAMPLING WAGYU CARPACCIO: SUN-DRIED TOMATO, GARLIC BREAD, AGED PARMESAN, BALSAMIC PROSCIUTTO & BUTTERNUT SQUASH: SPICED HONEY, MOZZARELLA, FONTINA, LEMON, CALABRESE WHOLE ROASTED BRANZINO: EGGPLANT CAPONATA, ARUGULA, PARMESAN MAINE LOBSTER AGNOLOTTI: SPINACH, LOBSTER, CAPERS, VODKA SAUCE LOU’S CHICKEN SCARPARIELLO: HALF CHICKEN, PEPPERS, HOT SAUSAGE, POTATOES, PARSLEY RIGATONI BOLOGNESE: RAGU, CARROT, ONION, GARLIC, RICOTTA

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You’ll find La Stellina nestled at the base of Deer Valley. Once inside the kitchen, you’ll see mozzarella that is hand-pulled to perfection as a copper-tiled pizza oven soars above 500°F to achieve the right temperature for classic, crispy pies. A passionate team of chefs knead pizza dough using timeless Italian techniques, inspired by local culinary star Matt Harris’ one-on-one training with Italian cesarine — home cooks who teach from the comfort of their own family kitchens. Simple, fresh ingredients translate into sophisticated flavors at this innovative Italian restaurant, where retro-inspired elegance meets family flair. Mosaic floors and stylish black-and-white prints evoke the streets of Italy, reminding diners of a time when vintage Vespas transported glamorous starlets to dinner.

Locally sourced produce combines with authentic Italian meats, cheeses and pastas to create dishes that appeal to every palate.

THE MARIPOSA AT DEER VALLE Y Contemporary steakhouse Dinner Thu.–Sun. 5:45–9:30 p.m. | 7600 Royal St.

DEER VALLEY

435.645.6632 | deervalley.com/mariposa Enjoy an evening of memorable dining at the Mariposa in Silver Lake Lodge, Deer Valley’s unparalleled steakhouse experience. The menu is a celebration of the finest cuts of beef, carefully selected for their marbling, tenderness and flavor.

For those seeking a taste of local flair, the menu features an array of locally sourced game meats and fresh, seasonal ingredients that showcase the best of Utah’s culinary offerings. To accompany your meal, the extensive wine cellar houses a curated selection of regional and international wines, ensuring a perfect pairing for every palate. Whether you’re visiting the Mariposa for a romantic dinner, a special occasion or simply to savor the serene beauty of winter in the mountains while enjoying a delectable meal, Deer Valley promises an unforgettable alpine dining experience.

MENU SAMPLING HOUSE-MADE FRENCH ONION SOUP SEAFOOD TOWERS FEATURING SHRIMP, OYSTERS, CLAMS, MUSSELS AND MORE CAVIAR FRIES WITH CRÈME FRAICHE, EGG YOLK, MINCED ONION SEARED SCALLOPS DRY-AGED NEW YORK STRIP

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

Open daily for breakfast, dinner and private events 435.940.5760 | srdvdining.com | 2300 Deer Valley Dr. E.

MENU SAMPLING HEIRLOOM BEET HASH: PEA HUMMUS, HARVEST GREENS, KING TRUMPET MUSHROOMS YELLOWFIN TUNA TARTARE: CHIVES, SHALLOT, CRÈME FRAICHE, CAVIAR PAN-SEARED UTAH ELK LOIN: SPICED TURNIPS, ORANGE, FOIE JUS, SWEET POTATOES 14-OUNCE NIMAN RANCH PORK CHOP: SMOKED BACON, CANDIED APPLES, BEETS, BRUSSELS SPROUTS ROASTED SALMON: ALMOND ROMESCO, SWEET AND SOUR CARROTS, KOJI GRILLED UTAH LAMB CHOPS: SMOKED CHILE GLAZE, ROASTED BRUSSELS SPROUTS, PISTACHIO, MINT

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DEER VALLEY

Enjoy traditional American cuisine as inviting as the mountainside views of the Deer Valley Resort. The restaurant features a menu conceptualized by local chef Matthew Harris and won the 2023 Best Restaurant award from Salt Lake Magazine. RIME presents a seasonally inspired menu built on sustainably caught seafood and locally sourced meats and produce arriving fresh each morning. As a recipient of Wine Spectator’s Best of Award of Excellence, RIME’s Wine Vault offers the perfect vintage to accompany your meal. With a vast wine collection of over 1,200 unique labels and more than 10,000 bottles, choosing is the real challenge; otherwise, allow the sommelier to make a pairing suggestion for you. From group celebrations to a private dining experience at the chef’s table, RIME will deliver an exceptional dining experience complete with the renowned hospitality of The St. Regis Deer Valley.

BONE YARD S ALOON Great food and locals’ favorite place to catch a game; must be 21+ Open for lunch and dinner daily | 1251 Kearns Blvd.

PARK CITY PROPER

435.649.0911 | boneyardsaloon.com Don’t miss this centrally located and off-Main Street locals’ favorite, voted Park City’s best wings and place to catch a game. 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 Yard-Bird 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 a solid bottled wine list. Custom signature cocktails are also available, along with a full bar of spirits. Enjoy the multiple dining areas throughout the restaurant which have TVs everywhere, providing the perfect place to watch the game. For private events, visit the website. Free parking is always available for patrons. Must be 21+.

MENU SAMPLING BONEYARD TRIPLE S BURGER: SIGNATURE HALF-POUND BEEF BLEND, BACON, FRIED JALAPEÑOS, BUTTER LETTUCE, PICKLED RED ONIONS, BLUE CHEESE CRUMBLES, GARLIC AIOLI, TRIPLE S SAUCE, POTATO BUN, HOUSE PICKLES, FRIES ALASKAN COD FISH N’ CHIPS: TEMPURA BEER-BATTERED COD, HOUSE FRIES, COLESLAW, TARTAR SAUCE COLOSSAL YARD-BIRD WINGS: CHOICE OF HOT, BBQ, MANGO HABANERO, THEO’S RED CHILI SAUCE OR BONEYARD TRIPLE S SAUCE, SERVED WITH BLUE CHEESE, CARROTS AND CELERY BACON CAPRESE PIZZA: BACON, TOMATO, ARUGULA AND BASIL CHIFFONADE, OLIVE OIL, GARLIC, WHITE CHEDDAR, MOZZARELLA, BALSAMIC DRIZZLE

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E S T E PIZ Z A New York-style pizza, stromboli, Italian desserts and vegan options Open daily for lunch and dinner | 1781 Sidewinder Dr. 435.731.8970 | estepizzaco.com

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

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PARK CITY PROPER

This well-known pizzeria from Salt Lake City brings its family-friendly, casual dining to Park City. With big New York-style slices made from fresh, high-quality ingredients, Este keeps customers coming back for more. Here, you’ll 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 Ol’ 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 zeppole (Italian doughnuts) to finish. Eat in or take out, or try the take-and-bake pizzas. Either way, you’ll be satisfied with well-made food prepared by locals who know how to do it right.

FRE SHIE ’S LOB S T ER CO. Cafe and food truck serving fresh Maine lobster Open daily 11 a.m.–8 p.m. | 1915 Prospector Ave.

PARK CITY PROPER

435.631.9861 | freshieslobsterco.com Awarded “World’s Best Lobster Roll” by Down East magazine in 2017, Freshie’s Lobster gives locals and tourists their “lobstah” fix in the mountains.

At Freshie’s Lobster, you’ll find traditional Maine lobster rolls and New England fare, such as chowder, salads, pies, sandwiches and more. Owner Lorin Macri 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’re delivering a taste of home to customers who grew up in the Northeast inside this nautical-themed casual eatery (also located in Boise, Salt Lake City and for catering events with a food truck). Be sure to try another taste of Maine, the delicious blueberry pie, and the restaurant’s Maine sarsparilla root soda.

MENU SAMPLING LOBSTER ROLL: FRESH MAINE LOBSTER, NEW ENGLAND-STYLE BUN, BUTTER, SEASONING CRAB ROLL: JONAH CRAB, GARLIC AIOLI, BROWN BUTTER, LEMON, CHIVES BBQ CHICKEN SANDWICH: TRAEGER SMOKED BBQ CHICKEN, SLAW, CIABATTA LOBSTER SLIDERS: FRESH MAINE LOBSTER, LOCAL SLIDER BUN, BROWN BUTTER, CHIVES MAINE-IAC SALAD: LOCAL ORGANIC GREENS, BLUEBERRIES, AGGIANO CHEESE, MAPLE PECANS, MAPLE BALSAMIC DRESSING CLAM CHOWDER: NEW ENGLAND STYLE WITH CREAM, CLAMS, POTATOES, CHIVES, OYSTER CRACKERS

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GRUB S T E AK RE S TAUR AN T Classic Western steakhouse Open nightly at 5 | 2093 Sidewinder Dr. 435.649.8060 | grubsteakparkcity.com

MENU SAMPLING JUMBO ARTICHOKE: GRILLED AND SERVED WITH LEMON CAPER AIOLI AND DRAWN BUTTER TOMAHAWK RIB-EYE: CERTIFIED ANGUS BEEF RIB-EYE, TWO-INCHES THICK AND ON AN OVERSIZED BONE WEIGHING 40 OUNCES, CHARBROILED TO PERFECTION CERTIFIED ANGUS PRIME RIB: SLOW ROASTED FOR 18 HOURS ELK SIRLOIN: FARM RAISED NEW ZEALAND ELK SIRLOIN, POACHED PEACH AND SIDE OF LINGONBERRY PRESERVE DECADENCE CAKE: RICH CHOCOLATE CAKE, ICED WITH CHOCOLATE GANACHE, SERVED WITH RASPBERRY PUREE

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PARK CITY PROPER

Walk into Grub Steak Restaurant and you’re transported back to the Wild West.

From the rustic decor to the delicious food, Grub Steak has remained a favorite tradition in Park City for over 40 years. The head chef, Brian, is the longest tenured chef in the state of Utah. He has delighted guests from around the world with his masterful cooking. With the smell of meat grilling in the air, and the inviting fireplace, you can sit back and relax over a specialty cocktail from the full-service bar while you wait on your meal. There is perfectly paired live music on Friday and Saturday nights and holidays. The dinner menu features prime cuts of beef, fresh seafood, game, pork and chicken dishes. Whatever you do, don’t miss dessert. Grub Steak is famous for its bread pudding, served with a High West bourbon caramel sauce that is out of this world.

LUN A’S KI TCHEN Gluten-free kitchen and juicery Open Mon.–Sat. at 9 a.m. | 1400 Snow Creek Dr., Ste. L

PARK CITY PROPER

435.731.8383 | lunaskitchenparkcity.com Luna’s Kitchen is your ultimate one-stop shop for gourmet, healthy and delicious food. Whether you’re feeding a crowd or just yourself, they’ve got you covered with a range of options, from 100% raw cold-pressed juices and nutrient dense smoothies to a made-to-order lunch menu. Their Grab & Go case offers fresh ready-to-eat foods and oven-ready meals. And don’t forget to explore their sweet and savory bakery treats. They cater to all tastes, from indulgent to super healthy, including vegan and gluten-free options. Luna’s owner, Stacy, is dedicated to changing your perception of how healthy food should taste. So when you’re preparing to host a brunch, grabbing a quick lunch, or treating your family or co-workers, Luna’s Kitchen has you covered.

MENU SAMPLING CURRIED BUTTERNUT SQUASH BISQUE: LOCAL BUTTERNUT SQUASH, BLENDED WITH COCONUT MILK AND SPICES THAI TURKEY MEATBALLS: GROUND TURKEY COMBINED WITH FRESH GARLIC, GINGER, AND COCONUT AMINOS, SERVED IN A CREAMY COCONUT RED CURRY BROTH CHICKEN CAESAR WRAP: CRISP ROMAINE, HERB-MARINATED CHICKEN BREAST, HOUSE CAESAR DRESSING AND A FRESH SQUEEZE OF LEMON, IN A HOUSE-MADE WRAP ALPEN GLOW 100% RAW COLD-PRESSED JUICE: PINEAPPLE, CUCUMBER, GREEN APPLE, LEMON, MINT

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PARK CI T Y ROADHOUSE GRILL Delicious craft cocktails and a traditional and eclectic menu See website for current hours | 1900 Park Ave. 435.649.9868 | parkcityroadhouse.com

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

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PARK CITY PROPER

If you’re looking for a favorite restaurant where locals and out-of-town guests like to gather over a great meal and tasty beverage, look no further! Park City Roadhouse Grill, located at the Gateway to Park City, is once again locally owned and offers an encompassing menu for breakfast, lunch and dinner. It also features craft cocktails highlighting local spirits, an award-winning selection of local beers and eclectic dishes and traditional Park City Roadhouse favorites served in a warm, friendly environment. The company remains firmly dedicated to its goal of supporting a healthy and sustainable community by procuring fresh, local ingredients and supporting local vendors whenever possible. The restaurant can accommodate large groups, has seasonal patio dining (dogs welcome!) and free on-site parking. Park City Roadhouse Grill is a family-friendly restaurant, offering a kids’ menu and a variety of juices and sodas.

T UPELO PARK CI T Y Globally inspired with a Southern accent dinner 5 p.m.–close nightly | 1500 Kearns Blvd.

PARK CITY PROPER

435.292.0888 | tupeloparkcity.com Tupelo Park City offers elevated dining in a stunningly remodeled building that reflects its food philosophy: farm-grown, specially curated, with a modern twist. Every night, chef/partner Matthew Harris tells a story through his globally inspired and artisanally sourced cuisine. The menu at Tupelo Park City is the culmination of the chef’s decades of culinary experience and passion for visiting local producers around the world, with a hint of his Southern heritage. From fresh Idaho trout to heirloom grains, every ingredient is carefully selected to offer an enlightening and memorable experience. Join Tupelo Park City in its ongoing celebration of what it loves most about food: its ability to tell a perpetual story.

MENU SAMPLING ROASTED SWEET POTATO: RED PEPPER AIOLI, PUFFED RICE, CHIVES, SALSA VERDE LOCAL BEET SALAD: ASIAN PEARS, GINGER SYRUP, PARMESAN FOAM, GRAPEFRUIT CRISPY BRUSSELS SPROUTS: DRIED CRANBERRIES, FETA, AGED BALSAMIC, SWEET POTATO CHIPS, SMOKED PECANS “BEEF & BARLEY”: 8-OUNCE GRILLED SIRLOIN, BARLEY RISOTTO, GRACIE’S GREENS, ROASTED VEGETABLES ROCKY MOUNTAIN ELK BOLOGNESE: LOCAL MUSHROOMS, RIGATONI PASTA, PECORINO ROMANO IDAHO TROUT: SAUTÉED SQUASH, SUNCHOKES, RED PEPPER VINAIGRETTE, BASIL OIL

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V ERS AN T E HE AR T H + BAR Italian comfort food with local beers and craft cocktails Dinner 5–10 p.m. | 2346 Park Ave. 435.604.4012 | parkcitypeaks.com/versante

MENU SAMPLING RED CLOUD COCKTAIL: BLANCO TEQUILA, PAMA LIQUEUR, FRESH PINEAPPLE JUICE, FRESH LIME JUICE, SERRANO PEPPERS, TAJIN RIM CRISPY BRUSSELS SPROUTS: FRIED BRUSSELS SPROUTS, BACON, WHITE TRUFFLE HONEY BBQ CHICKEN PIZZA: GARLIC, OLIVE OIL, MOZZARELLA, BACON, RED ONION, SERRANO PEPPER, BBQ SAUCE, HERBS CHOPPED SALAD: SUN-DRIED TOMATO, GREEN OLIVES, PEPPERONCINI, SALAMI, CHICKEN, PEPPERONI, PASTA, GREENS, GORGONZOLA, ITALIAN VINAIGRETTE BISON BURGER: HOUSE-MADE PATTY, CIABATTA BUN, BACON JAM, TRUFFLE CHEESE, ARUGULA SHRIMP LINGUINI: SPINACH, ARTICHOKE, HEIRLOOM TOMATO, LEMON VODKA SAUCE

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PARK CITY PROPER

Versante Hearth + Bar offers a diverse selection designed to please the whole family. Nestled inside Park City Peaks Hotel, with beautiful scenic views of the mountains, Versante is a great choice whether you’re craving a stellar pizza, pasta, salad or burger. The well-rounded menu paired with a considerable beverage selection will “Peak” your interest. Winner of a Travelers’ Choice Award for 2022, Versante provides a polished casual dining experience that’s great for a family dinner or romantic night out. Head in and relax over a local beer or handcrafted cocktail while you decide if you’re going to have that pizza as a shared appetizer or all to yourself. Reservations and to-go orders are available online or over the phone. They look forward to taking care of you.

APRÈS PENDRY Lively contemporary slope-side lounge, dining and libations Daily breakfast, lunch, après and dinner | 2417 West High Mountain Rd.

KIMBALL JCT./CANYONS VILLAGE

435.800.1990 | pendry.com/park-city/dining | @pendryparkcity The slope-side area of Canyons Village got a lot more lively when the Pendry Park City opened last winter. The open, airy lobby hosts Après Pendry, the perfect spot to unwind from a day or wind up for an evening. From cozy sofas to a sleek bar, the lounge is already a hot spot. The contemporary feel is both vibrant and comfortable. From live music to indoor and outdoor seating, this is a welcome option for drinks, snacks and socializing. The cocktails offer unexpected combinations, like the First Chair with Casamigos Reposado Tequila, agave orange juice and cinnamon, while snacks like the seasonal raw bar are often meant to be shared. The alpine fries, German pretzel and crispy chicken wings are quickly becoming menu favorites. Local cheese on the charcuterie board adds to the rustic Utah feel. Just need an afternoon pick-me-up? There are coffee drinks and homemade cookies that are hard to resist.

MENU SAMPLING CHEESE & CHARCUTERIE: LOCAL ARTISAN CHEESES AND SALUMI, MARCONA ALMONDS, PICKLED VEGETABLES, WHOLE-GRAIN MUSTARD, JAM TURKEY CLUB SANDWICH: ROASTED TURKEY, THICK CUT BACON, AGED CHEDDAR, BIBB LETTUCE, TOMATO, MAYO, WHEAT BREAD 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 JUMBO SHRIMP COCKTAIL: U-10 COLOSSAL SHRIMP, GIN COCKTAIL SAUCE, LEMON, TABASCO

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BAR TOLO’S Artisanal, Italian-inspired kitchen with handcrafted pastas Brunch 8:30 a.m.–2:30 p.m.; dinner 4:30–8:30 p.m. | 1241 Center Dr., Ste. L100

435.604.0608 | bartolos.com

MENU SAMPLING SMOKED SALMON BENEDICT: DILL CREAM, HOLLANDAISE, PICKLED RED ONION, “EVERYTHING” SEEDS PISTACHIO PESTO MAFALDINE: ROASTED CAULIFLOWER, RADICCHIO, PISTACHIO PESTO, PECORINO ROMANO ARTICHOKE DIP: ROASTED ARTICHOKE, SPINACH, CREAM CHEESE, LEMON, FOCACCIA BUCATINI ALL’ AMATRICIANA: CRISPY PANCETTA, SPICY POMODORO SAUCE, PARMESAN CRISPY SPANISH OCTOPUS: NAVY BEAN, BACON LARDON, PICKLED RED ONIONS, FRESH CELERY, FRESNO CHILE, CELERY LEAVES, CHILE OIL TIRAMISU TRIFLE: MASCARPONE BRANDY CREAM, COFFEE CREAM, CHOCOLATE, LADY FINGER, COCOA POWDER

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KIMBALL JCT./CANYONS VILLAGE

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

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

KIMBALL JCT./CANYONS VILLAGE

435.649.1591 | bigdaddyspizzapc.com This family-run, classic pizzeria serves up the biggest pizza in the Wasatch Back.

Over 2 feet in diameter and beginning with a whopping 3 pounds of dough, the pizza is then loaded with about 4 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 Pesto Chicken (chicken, tomato, mushroom). Don’t forget to ask about delivery. Smaller pies and slices are also available, alongside gluten- and dairy-free choices, too. Even the crust is customizable — hand-tossed, thin and thick are on the menu.

MENU SAMPLING GARDEN SALAD: MIXED GREENS, BLACK OLIVES, GREEN PEPPERS, ONION, FRESH TOMATOES, CROUTONS, MOZZARELLA CHEESE PARK CITY PIZZA: SAUSAGE, MUSHROOMS, BLACK OLIVES AND RED ONIONS DADDY’S SHRIMP PIZZA: SECRET GARLIC SAUCE, SHRIMP, FETA CHEESE AND ARTICHOKE HEARTS FRANK’S BUFFALO CHICKEN PIZZA: FRANK’S HOT SAUCE AND CHOPPED CHICKEN, TOPPED WITH LOTS OF MOZZARELLA BREAD BITES: CHOICE OF PARMESAN, CINNAMON STREUSEL OR RASPBERRY WHITE CHOCOLATE XL FAMILY DEAL: 18-INCH TWO-TOPPING PIE WITH PARMESAN BITES AND A 2-LITER SODA

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DOS OLAS CANTINA Mexican and Californian coastal-inspired cantina and cuisine Daily lunch, après and dinner | 2417 West High Mountain Rd. 435.513.7198 | dosolasparkcity.com | @dosolaspc

MENU SAMPLING 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

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KIMBALL JCT./CANYONS VILLAGE

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. Try the Ahi Aguachile with yellowfin tuna, black aguachile, jalapeño, radish and cilantro, or creative salads if you want something lighter. For a heartier meal, try the seasonal house mole dish, an elevated classic developed by the chef, which simmers for 5 days and includes more than 27 ingredients. Be sure to sample selections from the extensive list of tequila and mezcal, or opt for one of the plentiful beer or wine options.

DR AF T S BURGER BAR Burgers and milkshakes with a gourmet twist Breakfast, lunch and dinner; hours vary by season | 3000 Canyons Resort Dr.

KIMBALL JCT./CANYONS VILLAGE

435.655.2270 | DraftsParkCity.com Drafts Burger Bar is an award-winning gastropub featuring handcrafted burgers, gourmet wings, delicious sides and showstopping milkshakes topped with 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.

MENU SAMPLING 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

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EDGE S T E AKHOUSE Urban-steakhouse feel with top-quality meats and ingredients Reservations recommended; hours vary by season | 3000 Canyons Resort Dr.

435.655.2260 | EdgeParkCity.com

MENU SAMPLING SNAKE RIVER FARMS: 10-OUNCE GOLD LABEL EYE OF RIB-EYE OR 8-OUNCE GOLD LABEL RIB-EYE CAP NIMAN RANCH: 14-OUNCE DRY-AGED KANSAS CITY STRIP OR 18-OUNCE DRY-AGED COWBOY RIB-EYE WAGYU TARTARE: SNAKE RIVER FARMS WAGYU, MUSTARD SEEDS, EGG YOLK EMULSION, BLACK TRUFFLE, PERUVIAN POTATO CRISP, CROSTINI STEAK SASHIMI: SEARED, HAND-CUT WAGYU, WASABI MASHED POTATO, SPICY GARLIC AU JUS BLACK AND WHITE TRUFFLE MAC & CHEESE: BLACK TRUFFLE, UTAH IRISH CHEDDAR, PARMESAN, GRUYÈRE, DITALINI PASTA, DEMI-GLACE EDGE SALAD: BUTTER LEAF LETTUCE, ENDIVE, ASPARAGUS, AVOCADO, HEIRLOOM TOMATO, PERUVIAN TRUFFLE POTATO CHIP, TRUFFLE VINAIGRETTE

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KIMBALL JCT./CANYONS VILLAGE

Edge Steakhouse delivers a cutting-edge culinary experience that takes the traditional steakhouse to a new level. Proudly the 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. In addition to a full bar and exquisite beers, Edge offers their Wine Spectator Award of Excellence-winning wine list. This is where Las Vegas meets the mountains and gourmet fine dining meets a steakhouse. Edge truly delivers a five-star experience.

ESCALA PROVISIONS COMPANY RESTAURANT & BAR Seasonal, fresh, accessible menu Breakfast, lunch and dinner, seven days a week | 3551 N. Escala Ct.

KIMBALL JCT./CANYONS VILLAGE

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

MENU SAMPLING THE CENTRIC BENEDICT: CORNBREAD, SOFT POACHED EGGS, SPINACH, PORK BELLY, CHIPOTLE HOLLANDAISE, AVOCADO, CHIVES DOUBLE SMASH BRISKET BURGER: AMERICAN CHEESE, HOUSE SPECIAL SAUCE, CARAMELIZED ONIONS, TOMATO, ICEBERG, ROSETTE BUN MUSHROOM RAMEN: MISO BROTH, CRISPY CHILE GARLIC, SOY-MARINATED EGG, NORI, CHOICE OF DUCK, SHRIMP, CHICKEN, SHRIMP OR TOFU MARKET FISH OF THE DAY: HOUSE-MADE SEAFOOD RAVIOLI, LEMON BEURRE BLANC, CRISPY SHALLOTS, MICROS SALAD COWBOY RIB-EYE STEAK: CERTIFIED ANGUS BEEF, CHOICE OF TWO SAUCES AND TWO SIDES SMORES FLATBREAD: NUTELLA, MARSHMALLOW, GRAHAM CRACKER CRUMBLES

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H AN A R AMEN BAR Authentic Japanese experience Open Mon.–Sat. 11:30 a.m.–8 p.m. | 6546 N. Landmark Dr. 435.962.9188 | hanaramenbar.com

MENU SAMPLING SEARED TUNA: LIGHTLY SEARED AAA INDONESIA TUNA CHICKEN KARAAGE: HOUSE-MADE JUICY FRIED CHICKEN BLACK GARLIC OIL RAMEN: RICH BONE BROTH, BLACK GARLIC, SHIO TARE, BEAN SPROUTS, NEGI, KIKURAGE, WITH OPTION TO ADD-ON QUAIL EGGS SHOYU: LOCAL PASTURE-RAISED CHICKEN RAMEN WITH DASHI AND SHOYU TARE POTATO SALAD: JAPANESE POTATO SALAD WITH YUZU PEELS GYOZA: HOUSE-MADE DUMPLINGS DAILY

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Walk into this Kimball Junction-area restaurant, and you will be transported to Tokyo. From the mural on the wall to the ramen in your bowl, 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, takoyaki 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.

HE AR T H AND HILL Family-friendly gathering spot with an eclectic menu of diverse flavors Open daily; lunch, dinner and full bar; Sunday brunch | 1153 Center Dr.

KIMBALL JCT./CANYONS VILLAGE

435.200.8840 | hearth-hill.com | @hearth_and_hill 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 a delectable cinnamon roll to eggs Benedict. And there is no shortage of vegan and gluten-free options. Hearth and Hill offers a private dining room, takeout and catering services through its related cafe and catering space, Hill’s Kitchen.

MENU SAMPLING REFUEL SALAD: ALMOND, BEET, APPLE, CRANBERRY, BROWN RICE, YAM, FARM GREENS, POMEGRANATE VINAIGRETTE CHEDDAR BISCUITS: HONEY BUTTER, CRACKED PEPPER SHRIMP SHUMAI: HOUSE-MADE DUMPLING, YUM YUM SAUCE BISON BURGER: BACON-JALAPEÑO JAM, BLUE CHEESE MOUSSE, SHAVED ONION, LETTUCE, BBQ CHIPS, CIABATTA, FRIES BIRRIA TACOS: ADOBO, BEEF BARBACOA, ONION, RADISH, CILANTRO, COTIJA, RICE, BEANS, FLOUR TORTILLA CARAMEL APPLE SKILLET: PYNE VALLEY APPLES, STREUSEL, SALTED CARAMEL ICE CREAM

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KI TA Modern Japanese steakhouse, sushi and cocktail bar Daily breakfast, après and dinner | 2417 West High Mountain Rd. 435.513.7213 | pendry.com/park-city/dining | @pendryparkcity

MENU SAMPLING RAMEN: KIMCHI, ROASTED PORK BONE BROTH, EGG, PORK BELLY KATSU FRIED CAULIFLOWER: TONKATSU SAUCE, SRIRACHA AIOLI, TOGARASHI, SCALLIONS ORA KING SALMON ROLL: CITRUS AVOCADO, JAPANESE CUCUMBER, FINGER LIME HOTATE BATAYAKI SCALLOP NIGIRI HAMACHI CRUDO: YUZU-CHILE EMULSION, SRIRACHA AIOLI, RADISH, CILANTRO, PUFFED RICE GRILLED OCTOPUS: SHISHITO PESTO, BLACK GARLIC EMULSION, CARROT MISO PUREE, BITTER GREENS

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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.

P OOL HOUSE Rooftop lounge and pool serving classic American fare and drinks Daily lunch and après | 2417 West High Mountain Rd.

KIMBALL JCT./CANYONS VILLAGE

435.800.1990 | pendry.com/park-city/dining | @pendryparkcity 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 their 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.

MENU SAMPLING TRUFFLE PARMESAN FRIES: FRENCH FRIES, SHREDDED PARMESAN CHEESE, TRUFFLE OIL GRILLED CHEESE AND TOMATO SOUP: THREE CHEESES AND TOMATO ON SOURDOUGH, SERVED WITH TOMATO BISQUE CHICKEN AVOCADO WRAP: GRILLED CHICKEN, AVOCADO, LETTUCE, TOMATO, LEMON-TZATZIKI SAUCE, SPINACH WRAP, WITH GARDEN SALAD OR FRIES WARM PRETZEL: WASATCH ALE CHEESE SAUCE, STONE-GROUND MUSTARD CHICKEN FINGERS: SERVED WITH FRENCH FRIES AND SRIRACHA AIOLI DOUBLE STACK BURGER: AGED CHEDDAR, SHAVED LETTUCE, SLICED TOMATOES, CHEF’S SPECIAL SAUCE, BRIOCHE BUN

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

Open daily 7 a.m.–10 p.m. for breakfast, lunch and dinner | 2100 Frostwood Dr.

435.647.5566 | waldorfastoriaparkcity.com

MENU SAMPLING OYSTERS ON THE HALF SHELL: BLOOD ORANGE MIGNONETTE, MICRO MINT ELK TARTARE: WINTER TRUFFLE, PICKLED BERRY, GRAIN MUSTARD, QUAIL EGG, MALT VINEGAR CHIP COFFEE RUBBED ELK TENDERLOIN: DARK CHOCOLATE DEMI, CRUSHED FINGERLING POTATOES, ROASTED CARROT PUREE ALASKAN HALIBUT: SPICED CARROT PUREE, PETITE BABY SQUASH, TOASTED FARRO, SQUID INK NAGE ROASTED KUROBUTA PORK CHOP: FIG GASTRIQUE, WILTED MUSTARD GREENS, ROOT VEGETABLE AND APPLE CHUTNEY BREAD PUDDING: BOURBON CARAMEL ICE CREAM, ORANGE SABLE, VANILLA ANGLAISE, STRAWBERRY COMPOTE

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At Powder restaurant, located in the heart of Canyons Village, technique and imagination are balanced with seasonal cuisine. The cuisine is inspired by the region’s finest local ingredients to create a remarkable dining experience. The chef and his team source ingredients and produce from local farmers and vendors and are ready to treat you to mouthwatering menu items. Open for breakfast, lunch, après and dinner, Powder is the ideal location for family dining or a romantic dinner. Bar seating and complimentary valet parking are available.

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

KIMBALL JCT./CANYONS VILLAGE

435.575.0295 | redrockbrewing.com If you are looking for the best spot to enjoy a family-friendly dining experience, then head to Red Rock 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, adults-only area.

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

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V E S SEL KI TCHEN Food-forward eatery combining eclectic, seasonal flavors Open for lunch and dinner daily at 11 a.m. | 1784 Uinta Way, #E1 435.200.8864 | vesselkitchen.com

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

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Vessel Kitchen crafts well-rounded, seasonal menus that use fresh, never frozen, 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.

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

HEBER VALLEY & SURROUNDING AREA

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

MENU SAMPLING MOLASSES BRAISED PORK SHANK: BOURSIN MASHED POTATOES, BROCCOLINI, PAN JUS FRESH HERB ROASTED SALMON: ARTICHOKE POTATO PUREE, BROCCOLINI, CHARRED TOMATO BEURRE BLANC GARLIC ROASTED KING TRUMPET MUSHROOM: TARRAGON WILD RICE CAKE, ARUGULA PESTO, TRUFFLE OIL GULF PRAWNS AND BUTTERNUT SQUASH RAVIOLI: ROASTED BRUSSELS SPROUTS, TOYBOX TOMATOES, PANCETTA AND SAGE GRILLED CHOICE FILET MIGNON: BOURSIN MASHED POTATOES, HEIRLOOM CARROTS, BRANDY AND GREEN PEPPERCORNS BREADED PORK SCHNITZEL: HERBED SPAETZLE, SWEET AND SOUR CABBAGE, SUNNY EGG

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

MENU SAMPLING TRAIN BURGER: QUARTER-POUND HAMBURGER, HAM, MELTED SWISS AND AMERICAN CHEESE, SPECIAL SAUCE, TOMATO, LETTUCE AND PICKLES CHICKEN SUPREME SANDWICH: BREADED CHICKEN BREAST FILLET, HAM, SWISS CHEESE, MUSTARD SAUCE AND LETTUCE FISH AND FRIES DINNER: THREE PIECES OF TAVERN-BATTERED COD, FRENCH FRIES, SPECIAL TARTAR SAUCE, COLESLAW, ROLL AND BUTTER SOUTHWEST CHICKEN SALAD: BREADED CHICKEN, SHREDDED LETTUCE, PICO DE GALLO, GUACAMOLE, CORN, PINTO BEANS HOUSE-MADE SOUPS: DAILY ROTATING SOUPS MADE FRESH IN-HOUSE BEST OF STATE SHAKES: OREO, FRESH STRAWBERRY, ROCKY ROAD AND MORE CLASSIC FLAVORS

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HEBER VALLEY & SURROUNDING AREA

Since 1946, the Mawhinney family has been serving up traditional burgers and shakes to the Heber City neighborhood. In the building of what was once a Dairy Queen, you’ll find 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 21 consecutive years.

HIGH WEST DISTILLERY IN WANSHIP Innovative Western cuisine with professional pairings and outstanding views Wed.–Sat. lunch; Sun. brunch; Wed. & Thu. Supper Club | 27649 Old Lincoln Hwy.

HEBER VALLEY & SURROUNDING AREA

435.649.8300 | highwest.com Located on the beautiful Blue Sky Ranch, this family-friendly venue welcomes you to enjoy mountain-crafted cuisine and sensory whiskey tours and tastings. Home to High West’s Main Distillery operations, 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 tour of the distillery, guided whiskey tastings, a delicious lunch Wednesdays through Saturdays and the can’t-miss Sunday brunch buffet. Supper Club, featuring a weekly rotating family-style menu, is hosted on most Wednesday and Thursday evenings from 6 to 8 p.m. Make a reservation today at HighWest.com.

MENU SAMPLING SPRING GREENS: WATERCRESS, PEA SHOOTS, SNAP PEAS, GOAT CHEESE, PINE NUTS, TARRAGON-SHALLOT VINAIGRETTE FROM THE ROTISSERIE: HERB-CRUSTED SPRING LAMB, SMOKED JUNIPER JUS CAST-IRON SEARED UTAH TROUT: AVOCADO, CHIVE AND LIME RELISH BROWN BUTTER SEARED ASPARAGUS ROASTED NEW POTATOES CRÈME FRAICHE SCONES: FRESH STRAWBERRIES, CORIANDER WHIPPED CREAM, BASIL-LEMON DRIZZLE WITH UTAH HONEY

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MOUN TAIN W ELLNE S S BAR Meal prep and healthy cafe; 100% gluten free Tue. 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

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

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HEBER VALLEY & SURROUNDING AREA

At this downtown Heber City 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.

T HE OV ERLOOK RE S TAUR AN T Black Rock Mountain Resort dining experience with great views Breakfast, lunch, dinner and weekend brunch | 909 W. Peace Tree Trail, Heber City

HEBER VALLEY & SURROUNDING AREA

435.575.1700 | blackrockmountainresort.com Located inside Black Rock Mountain Resort, The Overlook restaurant provides an inviting and comfortable space with sweeping views. The menu, curated by Executive Chef Ricardo Cruz Mendoza, offers a diverse fare based on seasonal ingredients. Partnerships with local purveyors and a detail-oriented culinary team allow The Overlook to present a cuisine that is intriguing yet approachable to those who find themselves in Heber City. There are also plenty of vegan, vegetarian and gluten-free options so each guest can easily find something to satisfy their appetites. On the Rocks, located above The Overlook, offers full dining options, including signature cocktails and an intentional, purpose-wine list. Guests can enjoy listening to local musicians perform live every weekend while relishing the panoramic views.

MENU SAMPLING FRIED CHICKEN: MUSHROOM CREAM SAUCE, HERB OIL 6-OUNCE GOUDA STUFFED BURGER: SESAME AIOLI, PICKLES, BRIOCHE BUN, BUTTERED MUSHROOMS, TRUFFLE FRIES LEMON POPPY TART: POPPY SEED LEMON CURD, POPPY SEED DIRT, CURED LEMON WHEEL 8-OUNCE RED WINE SOUS-VIDE FILET MIGNON: POTATO VANILLA PUREE, BLACK AND PINK PEPPERCORN TUILE SCALLOPS: PARSNIP PUREE, LAVENDER BEURRE BLANC PAPPARDELLE: SMOKED AND BRAISED BRISKET, SUN-DRIED TOMATO, PARMESAN

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WANT A DISHING IN YOUR TOWN? CONTACT EDITOR@DISHINGMAGAZINE.COM FOR LICENSING INFORMATION. WINTER / SPRING

to Learn how make these macarons inside!

S U M M E R / FA L L are These pans locally made ent

by Independ Ironware.

ISSUE NO. 24

JACKSON HOLE

BURGERS

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ISSUE NO. 23

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A FOOD LOVER’S GUIDE TO GREAT DINING AROUND JACKSON HOLE AND TETON VALLEY A FOOD LOVER’S GUIDE TO GREAT DINING AROUND JACKSON HOLE AND TETON VALLEY

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CARE FOR THE MOUNTAINS RUNS DEEP

– In –

TM

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

Live on the edge. Dine at the Edge.

BEST OF STATE 2013-2023

@EdgeParkCity

@WestgateResorts EdgeParkCity.com

Westgate Park City Resort & Spa | 3000 Canyons Resort Drive | Park City, Utah 84098 RESERVATIONS CAN BE MADE ONLINE ON OR AT 435-655-2260

MKTG 143170

@EdgeSteakhouse