Dishing Park City | Issue 19

NO. 19

RECIPES FROM DISHES AROUND TOWN

The Chiller roll from Yuki Yama Sushi is a popular item on their menu.

PARK CITY

OpenTable®

OF PARK CITY

Jen Sutton

CONTRIBUTORS

Blake Bellet

I am always most excited for Kimball Arts Festival. I scale Main Street at least five times seeing all of the art. It’s the best...

Dan Campbell

Aimee Cook

My favorite summer event in Park City is the annual Savor the Summit al fresco dining event. Main Street transforms into a communal table and each participating restaurant creates a unique menu and tablescape.

Deb DeKoff

There’s nothing that brings people together better than music! Outdoor concerts!

Jené Drennan

After a long winter, I always look forward to farmers market season!

Travis Engvall

Kendall Kelley

Midway Swiss Days is one of my favorite events of the year. I look forward to the Utah scones, Navajo tacos and the food in general all year long.

Andrew Ross

Megan Rule

Brian Upesleja

Colleen Vaughan

Leigh Wilson

Park Silly Sunday Market is my favorite event in Park City; it’s just a fun way to get out and mingle with locals and tourists while supporting local businesses.

ON THE COVER:

The Chiller roll from Yuki Yama Sushi

photo by Blake Bellet

DEER VALLEY CREATIVE ACADEMY

What We C rave

PHOTO BY DAN CAMPBELL

We are sad to say goodbye to Kendall Kelley at the closing of this issue. Wish her well when you see her around town working for the Kimball Art Center.

WHILE summer heats up and beckons us outdoors, our appetites shift to match the vibrant energy of the season. It’s the perfect time for a party and some culinary adventures at all the foodie events happening this season featured on page 38. Some highlights include wine dinners at local spots such as Butcher’s Chophouse & Bar, Tupelo, Kaneo and more. Each dinner features visiting winemakers and promises a fusion of fine cuisine and exquisite wines, creating an unforgettable culinary experience. One of the benefits of summer is the abundance of markets that take place throughout the season. From the bustling Park City Farmers Market to the eclectic offerings of the Park Silly Sunday Market, there’s something magical about browsing through these marketplaces. Don’t miss the Heber Market on Main or the charming traditions of Swiss Days in Midway, where you can sample Swiss and German delicacies amid the festive atmosphere.

As we savor the long days and warm evenings, there’s no shortage of culinary adventures to embark on.

From attending Offset Bier’s new beer gardens in City Park to indulging in distillers’ dinners at High West Distillery, there’s always something new and exciting to discover. And for those seeking hands-on experiences, cooking classes offer opportunities to hone your skills and explore new culinary techniques. Whether it’s the renowned classes of the Park City Culinary Institute or the intimate sessions at Mindful Cuisine, there’s something for every taste and skill level.

While you’re out and about, we suggest you check out hidden gems like the Oakley Diner en route to Smith and Morehouse Reservoir or enjoy a meal at Jade’s Cafe in Heber on the way to Strawberry Reservoir. These spots offer not just delicious fare but also the chance to explore scenic routes and charming towns.

So let’s raise a glass to the bounty of summer and embracing new experiences and unforgettable flavors at every turn.

—Kendall, market director

Contributor Spotlight

Gonsalves

CONTENT CREATOR

This social media star believes food is a universal love language, and she is passionate about the culinary scene in Park City. When she was growing up, her first day at her first job was opening day at Billy Blanco’s. She continues to work in hospitality, currently for Auberge Resorts, in addition to running her Instagram (@carrolyng) and creating content for Dishing’s social media. Here is a bit more about this local foodie. Because of your own social media and Dishing’s Instagram account, you must dine out a lot! Can you give us one of your favorite spots around town?

A favorite is Bartolo’s. The fresh pastas are incredible, but my local’s tip is that they have the best (daily) brunch.

In this issue, we chose five sushi rolls to feature out of a lot of good ones. What is your go-to roll around town?

For any sushi craving, Yuki Yama Sushi is the answer for me. It’s not a roll, but my favorite thing is the crispy tuna tartare, which is the crunchiest rice squares topped with spicy tuna, avocado and sticky, sweet soy glaze. A bold claim, but it’s one of my favorite bites in town.

Your full-time job is working (from Park City) with the four Auberge Resorts in Mexico. Having previously been a manager at The

Lodge at Blue Sky, what are your inside tips there?

It is always a treat to get out on the ranch to experience the Luxury with Wild Abandon experience, connecting nature, adventure and culinary offerings. The property is beautiful during all seasons, but in summer, some highlights for me are always the Garlic Harvest Dinner and the Women in Food and Farming Dinner, which highlights the wonderful all-female team of “FarmHers” at Gracie’s Farm.

We rounded up a list of summer foodie events happening around Park City. What is one of your favorites and why?

I love Savor the Summit. It is always on or around my mom’s birthday, so it’s become a tradition. It’s amazing to see everyone out, and the setup is so beautiful with one big community table down the whole of Main Street.

What is one recipe you would love to see Dishing publish for our Ask For It section next time?

I would love to know the recipe for Buona Vita’s shrimp Provenzale. It’s shrimp poached in the yummiest salty, garlicky wine sauce and served in a crispy Parmesan cheese “basket” with bread for soaking up the broth. If I could make it at home during the busy months when I can’t get a reservation, it would be amazing!

Carrolyn

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 VILL AGE AT PENDRY PL AZA www.dosolaspc.com | @dosolaspc

TO C

DEPARTMENTS

17 ASK FOR IT

25 A LESSON IN: KITCHEN ORGANIZING

The duo behind Get Organized PC shares advice on planning your kitchen in a way that makes sense for the space.

31 FIVE WAYS: SUSHI ROLLS

46 OUTSIDE THE KITCHEN Biking, Brews and Brats

55 IN THE KITCHEN WITH: Alex Bartolo

59 PARK CITY CLASSIC Grub Steak

71 LOCAL PRODUCERS SPOTLIGHT

A focus on three thriving entrepreneurs in the Park City community

81 BEHIND THE BARISTA with Atticus’ McKenzie Stanley

85 KITCHEN VIEWS

Take a look inside a couple’s remodel.

90 WILL TRAVEL FOR FOOD Oregon

99 RESTAURANT LISTINGS

I try bread pudding whenever I see it on a menu and I loved Red Rock’s version. I would be excited to get their twist on this classic recipe so I can try it at home.

— CHERYL HARRIS, ST. LOUIS, MO

7 eggs

2 cups sugar

1 quart heavy cream

1/4 cup Irish whiskey

2 teaspoons vanilla

1 teaspoon cinnamon

1 1/4 loaves brioche bread, cubed

Vanilla ice cream, splash of Irish cream, drizzle of caramel sauce, for serving

> Heat oven to 350 F. In a large bowl, whisk together first 6 ingredients. Butter a 9-by-13-inch baking pan and add bread. Pour the egg mixture over the bread, gently stir and cover with foil. Bake for 1 hour and 45 minutes, or until set. Serve with toppings of your choice.

PHOTOS BY ALLISON ARTHUR

Red Rock Brewing’s Warm Bread Pudding

Ask For It!

I have visited Jade’s Cafe multiple times since they opened and have loved so many dishes. I particularly enjoyed the maple scone they make. I would love to know the secret for its consistency. Would you be able to get the recipe?

— MIA YUE, HEBER CITY, UT

Jade’s Cafe’s Maple Buttermilk Scone

For the scone dough:

8 cups flour, chilled 1/2 cup + 1 tablespoon sugar

2 teaspoons kosher salt

2 tablespoons + 1/2 teaspoon baking powder

4 eggs

1 egg yolk

2 tablespoons vanilla extract

1 1/2 cups buttermilk 1/4 cup maple syrup

2 sticks butter, chilled Egg wash (2 eggs + 2 tablespoons milk, whisked until smooth) Cinnamon ribbon

> In a large mixing bowl, whisk together flour, sugar, salt and baking powder, then set the bowl in the fridge. In a second mixing bowl, whisk eggs, egg yolk, vanilla, buttermilk and maple syrup until smooth, then set aside. Chop the chilled butter into 1/4-inch pieces, then add to the flour mixture. Crush the butter pieces between your

Keeping your ingredients cold will allow the scones to maintain a flaky texture. Freeze the butter for 10 to 15 minutes before mixing and keep the buttermilk in the fridge until needed.

fingers and mix into the flour. Make a well in the center of the flour bowl and add the liquid ingredients. Using a rubber spatula, mix the flour and buttermilk together until it forms a shaggy dough. Turn out the dough onto a floured work surface and begin to shape into a 1-inchthick rectangle that is twice as wide as it is long. Brush the surface with egg wash, then spread the left half of the dough with an even layer of the cinnamon ribbon. Fold the right half of the dough onto the left half, similar to closing

a book, then roll the dough back down to an inch thick. Use a 3 1/2-inch round cookie cutter to portion the scones and place an inch apart on a parchment-lined baking sheet. Brush the scones with egg wash and place the tray in the freezer while the oven preheats. Heat oven to 425 F with a rack set in the center. Brush the scones with egg wash once more and place the tray in the oven and immediately lower the temperature to 400 F. Bake for 15 to 18 minutes or until evenly browned.

For the cinnamon ribbon:

3/4 cup sugar

1 tablespoon cinnamon

1 tablespoon + 1 teaspoon flour

1 pinch nutmeg

1 pinch salt

1 tablespoon + 1 teaspoon butter, melted

> In a medium bowl, whisk the sugar, cinnamon, flour, nutmeg and salt. Add the melted butter. Mix by hand until the mix resembles wet sand. Drizzle on top of each scone.

Find the glaze recipe at dishingpc.com.

The dressing at 350 Main was the perfect addition to a salad we ordered. I was intrigued by the candied garlic aspect, and it did not disappoint. It left me wanting to know how they made it.

— PAULA DOMINO, DALLAS, TX

350

Main’s Candied Garlic Vinaigrette

1 tablespoon garlic, chopped

1 tablespoon mustard powder

1 cup Champagne vinegar

1/2 cup sugar

2 teaspoons kosher salt

1/4 teaspoon ground white pepper

2 cups canola oil

> Add garlic, mustard powder, vinegar, sugar, kosher salt and ground white pepper to a blender and blend until well combined. Continue blending while slowly adding the oil to emulsify the dressing, pouring it in a steady stream until fully incorporated. Continue blending until the mixture is smooth and homogeneous. Once ready, transfer the dressing to a sealed container and refrigerate until needed.

Ask For It!

Being from the South, I was excited to see deviled eggs on the menu at Boneyard. After I tasted them, I was even more delighted by their unexpected hint of spice. I would love to make these next time I go back to Atlanta!

— SONJA CARTER, SALT LAKE CITY, UT

Boneyard

Saloon’s Deviled Eggs

12 hard-boiled eggs, sliced in half with yolks removed

3 tablespoons sour cream

3 tablespoons mayonnaise

1 1/2 tablespoons Dijon mustard

3 tablespoons Sriracha sauce

3 tablespoons sambal oelek

Salt and pepper, to taste

1/2 cup grated Asiago cheese, to make cheese chips, for garnish

Paprika and dried parsley, for garnish

> In a mixing bowl, combine egg yolks with the next 5 ingredients and mix until smooth. Transfer the mixture to a piping bag. Fill each egg white half with a portion that is the size of a whole yolk. Chill the eggs before serving and top with a cheese crisp and a sprinkle of paprika and parsley before serving.

For the Asiago cheese chips:

Heat oven to 350 F and spray a baking sheet with nonstick spray. Spread a thin layer of grated Asiago cheese on the prepared sheet. Bake until cheese has melted (10 to 15 minutes), then let cool and let harden. Once cool, break up the cheese into smaller chips.

A Ziploc bag with the corner cut off works well if you don’t have a piping bag.

EDITOR’S REQUEST: Our entire dinner this past winter at La Stellina was delicious, and every good dinner ends with dessert! The coffee cookies they serve with the check are such a lovely treat, and I would like to make them next time I have people over for dinner at home.

La Stellina’s Coffee

Cookies

1 egg

6 tablespoons sugar

1 stick butter, melted

1/4 pound chocolate chips

Zest of 1 orange

1 teaspoon vanilla extract

1 cup all-purpose flour

3 tablespoons cocoa powder

1 teaspoon baking powder

Pinch salt

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon

1/4 cup milk

Powdered sugar, for rolling

> Add the egg to a stand mixer with a whisk attachment and beat until frothy. Add the sugar and beat until the mixture is a light yellow color. In a separate bowl, pour the melted butter over the chocolate chips, and mix until melted. Then slowly add this chocolate mixture

This aboutshouldrecipeyield 56 mini cookies.

to the egg mixture. Add the orange zest and vanilla into the batter and mix well. Add the rest of the dry ingredients to a bowl. Alternating between the dry ingredients and the milk, mix into the batter until a thick consistency is achieved.

Portion the dough with a 1/2-tablespoon measure, shape into balls and roll each ball in powdered sugar. Bake the cookies at 325 F for about 5 to 7 minutes (or until set). Once cooled, store the cookies in an airtight container.

Ask For It!

I had a fruity martini at Cast & Cut this winter and it was such a surprising treat! It contrasted perfectly as a refreshing pop against the rustic lodge interior and paired beautifully with the fresh seafood. If you can get it, this recipe would be great year-round to make at home, since Cast & Cut is only open in the winter!

— CARROLYN GONSALVES, PARK CITY

Cast & Cut’s Framboise Martini

1 1/2 ounces vodka

1 1/2 ounces cold-pressed pineapple juice

3/4 ounce lime juice

1 1/2 ounces house-made raspberry coulis

Dried pineapple wheel and raspberries, for garnish

> Begin by filling a shaker with ice, then add all the ingredients. Shake vigorously for 5 seconds. Double-strain the contents into a coupe glass. Finish by garnishing the drink with a dried pineapple wheel and raspberries.

For the raspberry coulis:

3 cups raspberries

1 1/2 cups water

1 cup sugar

In

> Add all ingredients to a saucepot over medium heat and stir until fully combined. Gently press down on the raspberries to release their juices. Slowly bring the mixture to a boil (being careful not to let it boil over). Once boiling, reduce the heat to a simmer and let it cook for 20 minutes. Remove from heat and strain the mixture through a fine strainer to remove any solids. Transfer the strained liquid into a bottle and refrigerate. Store for up to 2 weeks.

the summer, Deer Valley Resort serves this same cocktail (but it is called the Razzmatazz No. 2) at Royal Street Café.

Dining

A Lesson In Kitchen

Organizing

The duo behind Get Organized PC shares advice on planning your kitchen in a way that makes sense for the space.

by Allison Arthur

photos by Blake Bellet

WITH BACKGROUNDS AS a preschool teacher (Ann Martin) and as a death investigator/forensic scientist (Emily Terry), the team of professional organizers at Get Organized PC came by the skill set required for their current job by expertly navigating their former ones. Martin, in fact, says she has been at it since she was a child.

“When I was a little girl, I used to organize and reorganize my bedroom every three months,” she says.

Seven years ago, Martin made it official and started organizing as a full-time business. Terry joined her three years later, saying it’s not as far off from her former role as you may think. “You are still going through a stranger’s home, just with no dead bodies.”

The pair’s general rule of thumb is that homeowners shouldn’t take on the stress of wanting everything to be impeccable. “It is not about being perfect, but making it work and having a system in place,” says Terry.

While the two are available for free consultations and at an hourly rate to whip your home into shape, they shared these tips and some advice for planning and keeping an organized kitchen.

GETTING STARTED

The first step is to pull everything out of every kitchen cabinet and drawer. Then categorize and sort like items together. “It is so much easier to decide what you use and don’t use when you see it all,” they say.

Next comes what is often the hard part: decluttering and downsizing. “You need to decide what to keep and what to donate, etc.”

Then you need to decide what is used daily and/or weekly and what is used less frequently — holidays and special occasions only, for example. “You want to give prime real estate to what you use every day and create zones for the things you use most often,” they say.

Next, take a look at the function of the kitchen to decide where your things should live, placing items near where they are needed. “Think about things like, ‘Are you right- or left-handed?” they suggest. “Do you bake or cook more often?’”

The last step is to contain and give everything a “home” — a designated place an item should go every time after it is used. Once decisions are made, measure and source organizing products to work within the new spaces. “Place things first, then buy the products that work for the space,” Martin and Terry say.

DO’S AND DON’TS:

• Don’t be embarrassed by the current state of your house. This can keep people from asking for help.

• Do place your most used items in a reachable space.

• Don’t forget to use vertical spaces, but the higher-ups should be the lesser needed.

• Do line the kitchen cabinets with a nonadhesive liner. It will protect your drawers and keep things from sliding around and scratching the cabinets.

• Don’t keep stuff you don’t use.

• Do declutter your kitchen at least once a year.

• Do label areas in the pantry so that even kids can get on board with putting things away where they belong.

• Do a small maintenance clean every day or at least once a week, moving open things to the front of cabinets and the refrigerator and tossing items that need to be discarded.

• Do know that organizing is contagious. If you do one area, it will start to bleed into other areas.

TIPS & ADVICE:

When your cooking tools are spread out, you don’t realize how many you have. When things are in zones, you can immediately see the tongs or the ever-elusive kitchen scissors.

Organizing actually saves you money. When you can’t find things, you tend to buy more.

We try to talk people out of organizing the refrigerator. Everything in it is perishable and you should be moving through things quickly anyway.

Don’t buy all the gimmicky items to cook with, like specific slicers for things a knife can handle.

If you have the space to store things, great, but if you have to choose, you need to declutter.

MARTIN LIKES to stack food storage containers with the lids on. “If you have lost the bottom or the top, it is time to get rid of it.”

THE DUO SAYS that you should let go of the guilt and shame over holding onto things and do a cleanse, particularly of items you may have inherited, but not everything should be eighty-sixed. “You may start using things again when you take inventory of what you have.”

GET ORGANIZED PC’S MUST-HAVES:

EXPANDABLE DRAWER INSERTS AND DIVIDERS PLUS NONADHESIVE DRAWER LINERS.

CLEAR BINS THAT ALLOW YOU TO SEE WHAT YOU HAVE AND TO EASILY TAKE INVENTORY OF WHAT YOU NEED TO BUY.

TURNTABLES. “WE LOVE TO USE THEM FOR OILS, VINEGARS, HONEY AND SPREADS THAT ARE HARD TO STACK. THEY ARE ALSO GREAT IN CORNERS,” MARTIN AND TERRY SAY.

SPICE ORGANIZERS AND RISERS TO PUT IN PANTRIES FOR CANNED GOODS.

GET ORGANIZED PC’S MOTTO IS: It’s not about perfection, but about functionality and being able to maintain it.

Goldener Hirsch

Cena Ristorante Deer Valley

Deer Valley

Ways Sushi Rolls

photos and story

by Allison Arthur

THE BRUCE LEE ROY 1

Albacore, a spicy sauce, avocado and tempura shishito peppers are wrapped and rolled, then topped with lightly seared wagyu beef, crispy shallots, green onion, smoked sea salt and truffle ponzu sauce.

Where to find it: Yuki Yama

Why we love it: A Japanese spice blend seasons the lightly torched premium meat, making this one of the more popular rolls at Yuki Yama. Added touches like yuzu juice enhance the spicy sauce, and the Hawaiian albacore balances and brightens the flavor.

THE BAKED SCALLOP

Baked scallop pearls, masago and green onion are loaded on top of a traditional California roll.

Where to find it: Kita in the Pendry Park City Why we love it: The roll is everything you love about a California roll, amplified with a whole lot more. A heaping pile of baked scallops on top seasoned with a flavorful mayo sauce and masago completes the package.

THE KINOKO

Enoki mushroom tempura, crisp cucumber and inari (sushi rice stuffed inside fried tofu pouches) are wrapped in seaweed and rice before being topped with avocado, agave and lemon zest.

Where to find it: Yama Sushi at Montage Deer Valley

Why we love it: This roll is designed for vegans but enjoyed by all. The umami flavors are enhanced with light touches like the specialty rice balls and the brightness from the lemon. The roll has been going strong on the menu for the last three years.

THE PINEAPPLE EXPRESS

Crispy curry tempura pineapple slices, chives, Thai basil and cilantro are stuffed in an inside-out roll and topped with ocean trout, Tough Guy sauce, nam pla, toasted coconut, Tajín and green onion.

Where to find it: Sushi Blue

Why we love it: As the spiciest roll on the menu, it comes with a kick from the fermented habanero hot sauce that they make in-house (Tough Guy sauce). The pineapple is an unexpected accompaniment and softens the spice flavor, and all the additions, such as toasted coconut and Tajín, enhance the flavors.

Tuna, cilantro and avocado are layered in an inside-out roll and topped with ceviche, a chileponzu sauce and crispy tortilla chips.

Where to find it: Shabu

Why we love it: This fun blend of Mexican-ish ingredients is loosely a play on Asian-style nachos. Since its introduction to the menu last year, it has become a very popular addition to the restaurant’s lineup of rolls.

Ready to bring the taste of adventure to your table?

Our bold, globally inspired tapenades and seasonings evoke the spirit of exotic destinations and turn everyday foods into snacks and dishes you can’t wait to share. Your everyday just became a lot more fun! Find us at The Market at Park City, Mountain Town Olive Oil, Hill’s Kitchen & other great Park City stores.

SUMMER FOODIE

HAPPENINGS

BY LEIGH WILSON

THIS PAGE PHOTO BY REBEKAH STEVENS; OTHER PHOTOS PROVIDED BY PARK CITY CHAMBER/BUREAU, HEBER VALLEY TOURISM, STEIN ERIKSEN LODGE, THE LODGE AT BLUE SKY, DEER VALLEY RESORT, PARK SILLY SUNDAY MARKET AND CANYONS VILLAGE MANAGEMENT ASSOCIATION

PARK CITY FARMERS MARKET

Wednesdays, May 22 to October 30, 11 a.m.-5 p.m.

First Time Lift parking lot

Now in its 24th season, the Park City Farmers Market will once again return to the First Time Lift parking lot on Wednesdays from 11 a.m. until 5 p.m. Local farmers, purveyors and food trucks offer freshly harvested fruit, vegetables and baked goods. Vendors are carefully screened to ensure that only local non-GMO products are sold at the market.

WILD KITCHEN

Wednesdays through Mondays, May 24 to October 30, 7:30 p.m. or 6:45 p.m. after Labor Day

The Lodge at Blue Sky

A new dining series starts at The Lodge at Blue Sky this summer. This series represents the U.S. debut of filmmaker Guy Ritchie’s Wild Kitchen, an all-in-one outdoor dining suite. The concept is based on cooking and dining outdoors and takes in the enormous views at Blue Sky Ranch. A pre-dinner excursion is also offered, with guided tracking and plant identification en route to your dinner, which serves local proteins and produce grown by the resort’s Gracie’s Farm.

MIDWAY FARMERS MARKET

Saturdays, June 1 to October 26, 10 a.m.-1 p.m.

Midway Town Square

Every Saturday, the Midway Town Square on Main Street hosts a farmers market. Featuring fresh local produce and local artisans, this market also has a weekly presentation from the Midway Daughters of Utah Pioneers.

PARK SILLY SUNDAY MARKET

Sundays, 10 a.m.-5 p.m.

June 2, 9, 16, 23, 30; July 14, 21

September 1, 8, 15, 22

Lower Main Street

It wouldn’t be summer in Park City without the Silly Market! This openair street market has something for everyone on Lower Main Street. The nonprofit organization brings food, produce, artists, musicians and local community members together each weekend for 11 market days between June and September. With live music, drinks served up by Top Shelf bartenders and several food trucks, this is the best spot to close out your weekend.

HEBER MARKET ON MAIN

Thursdays, June 6 to August 22, 5-9 p.m.

Downtown Heber City

Every Thursday evening from 5 to 9 p.m., downtown Heber City transforms into the vibrant Heber Market on Main. Featuring a variety of local vendors, food and beverages, crafts, produce, education and a weekly concert series starting at 6:30 p.m., this summer event offers an enjoyable experience for all. New for 2024, attendees can now enjoy a complimentary bike check, making it easier than ever to access the market while reducing parking congestion and promoting environmental sustainability.

GRACIE’S FARM DINNER SERIES

Tuesday, June 11: 5-8:30 p.m.

Tuesday, July 16: 6-9:30 p.m.

Thursday, July 25: 6-9:30

Tuesday, August 20: 5-9:30 p.m.

Wednesday, September 18: 6-9:30 p.m.

Thursday, September 19: 6-9:30 p.m.

Gracie’s Farm

This summer, The Lodge at Blue Sky returns with another exciting dinner series. There are five themes, with six dinners in total. Several of the dinners highlight a seasonal ingredient, including baby roots and greens, garlic and tomatoes. Another dinner will celebrate women in food and farming, and the season will culminate with two harvest dinners, allowing guests and farmers to celebrate the season’s harvest.

OFFSET BIER GARDEN IN THE PARK

Fridays, 3-8:30 p.m.

June 14, July 12, August 9, September 13, all ages are welcome City Park

Get ready to savor the summer vibes in City Park as Offset Bier presents a series of beer gardens, held monthly from June through September, with September marking a special anniversary celebration. Following last year’s successful anniversary event, this expanded series promises live music, fare from local vendors and, of course, a refreshing selection of brews courtesy of Offset Bier. Discover a new experience that blends community spirit, live entertainment and superb craft beer under the summer sun.

SAVOR THE SUMMIT

Saturday, June 22, 6 p.m.

Historic Main Street

Park City’s favorite dinner party returns for another year! The Park City Restaurant Association invites local restaurants to participate in this event, serving a seasonal prix fixe menu to over 2,000 attendees. Local favorites like Courchevel Bistro and Shabu, along with newcomers like Kaneo and Don Gallo, will each offer a special menu and outdoor setup for the event, which spans much of Main Street. Reservations must be made through participating restaurants, and some of them fill up fast!

SAVOR FLAVOR AND WINE

Saturday, June 22, 5:30 p.m. Butcher’s Chop House & Bar patio Indulge in an unforgettable evening at Butcher’s Chop House & Bar with their Savor Flavor and Wine dinner. Featuring tunes from DJ Marty Paws, the excitement of Champagne sabering and the expertise of two sommeliers, guests are treated to an extraordinary culinary experience. Enjoy passed appetizers, followed by a four-course dinner paired with perfectly selected wines.

PARK CITY COCKTAIL CONTEST

Month of July

Each summer, the Park City Restaurant Association sponsors a summer cocktail contest, featuring local bartenders and mixologists using local products and creating special drinks to be voted on all month. Since July is the true start of summer in Park City, this is the perfect excuse to get out and try some local cocktails and mocktails before voting in the contest. Winners receive a cash prize and promotional opportunities during the fall Dine About.

DEER VALLEY SUMMER CONCERTS

July 5, 6, 11, 12, 13, 14, 19, 20, 26, 27, 31; August 2, 3, 8, 9, 10, 29

Snow Park Amphitheater

The outdoor music at Deer Valley’s Snow Park Amphitheater is where summer in the area really starts to shine. This season kicks off in July with guests like Jason Isbell and features the Utah Symphony orchestra and other national acts like Michael Franti and Spearhead. You can even preorder gourmet picnic baskets from Deer Valley and enjoy a feast as the sun sets.

HOPS ON THE HILL

Thursdays, 6-8 p.m. July 11, 18, 25; August 1, 8, 15

Stein Eriksen Lodge

Each week in this series features local craft breweries, live music and food pairings from the Stein Eriksen chef. Set on the Flagstaff patio with sweeping views of Deer Valley’s peaks and the bikers finishing their day on the trails, this is the perfect way to spend a summer evening outdoors. Reservations are recommended, and the event is for guests 21 and over only.

COPPER MOOSE FARM STAND DINNERS

July 20 and August 17

Copper Moose Farm Stand

You may know Copper Moose from the farm stand on Old Ranch Road, or the CSA shares offered each summer. However, they also host two spectacular farm dinners each summer, featuring local chefs and local ingredients — many grown on the farm. Keep an eye out for more information and ticket details.

PIONEER DAY/PIE AND BEER DAY

Wednesday, July 24, all day

Multiple locations

Pioneer Day is celebrated every July 24 to commemorate the day in 1847 when Mormon pioneers arrived in Utah. Given that it is a state holiday and many businesses are closed, nonMormons have decided to celebrate Pie and Beer Day. Check Dishing’s blog as the date approaches for pie and beer specials offered throughout Park City.

100-MILE MEAL

August 17, time TBD

Red Pine Lodge

Now in its ninth year, this Recycle Utah fundraiser invites you to experience a five-course meal sourced entirely with ingredients from within 100 miles of Park City. Set on the patio at Red Pine Lodge, the evening begins with a gondola ride and cocktail hour. Guests have the opportunity to chat with farmers, growers, contributors and board members of Recycle Utah.

RITUAL CHOCOLATE DISTILLERS’ DINNER

August 24, time TBD

High West Distillery, Wanship

The second distillers’ dinner of the season features Ritual Chocolate. Enjoy an exquisite meal with optional whiskey pairings. If you haven’t spent a summer evening on the deck at High West Distillery, you are missing out!

MIDWAY SWISS DAYS

Friday and Saturday, August 30-31, 8 a.m.-5 p.m.

Midway Town Square

Many of us wait all summer for the Swiss and German food vendors to hit the streets on Swiss Days. For more than 75 years, the Midway Boosters have been celebrating the Swiss heritage of the town, with music, food, a traditional parade and hundreds of unique vendors.

MOUNTAIN BEER FESTIVAL

Deer Valley Resort

Saturday and Sunday, September 14-15, 11 a.m.-4 p.m.

Silver Lake Village

The last hurrah for summer at Deer Valley is the Mountain Beer Festival, now in its third year. Festival tickets include a chairlift ride to Silver Lake Village, live music and familyfriendly activities. Over a dozen Utah breweries will be represented, and the event has sold out a few weeks in advance for the past two years, so plan ahead!

PARK CITY WINE FEST

Thursday to Saturday, October 3-5 Multiple locations and times

Over 100 wineries from around the world descend on Canyons Village the first weekend in October. This threeday festival kicks off Thursday night with wine dinners at various Park City restaurants, followed by paired wine lunches and adventures throughout the weekend. Experience Best of Fest, Wine Is Blind, wine seminars, rarities and reserve tastings.

OAKLEY HARVEST DINNER

Saturday, October 5, 12-5 p.m. Cattlemen’s Hall, Oakley

Another important fundraiser for Recycle Utah is the 14th annual Oakley Harvest Dinner, held each October at Cattlemen’s Hall. Celebrate the season’s harvest with local food and drinks, kids’ activities, live music, vendors and more.

PARK CITY DINE ABOUT

Daily at participating restaurants, October 11-20

Now in its 12th year, this annual event hearkens back to the days when Park City had an off-season in the fall. While the slower times seem to get shorter, the options at Dine About get more elaborate every year! The event takes place all over town, with dozens of restaurants offering prix fixe menus. Two-course lunches and three-course dinners are offered at three price points each, making some of Park City’s best food affordable and accessible.

PARK CITY SHOT SKI

Saturday, October 12, time TBD Historic Main Street

Each year, Park City participants compete against Breckenridge to see which city can get the most participants to take a shot of whiskey from the longest shot ski. Last year, Park City broke the record with 1,363 shot-takers! This annual fundraising event is sure to sell out, so sign up in advance.

CLASSES & DEMONSTRATIONS

RECREATIONAL COOKING CLASSES

Ongoing; check website for updated availability

Park City Culinary Institute

In addition to professional training and certifications, this Salt Lake City school offers cooking classes throughout the year. Past classes include macarons, pasta, sushi, paella, tapas and more.

CHEESE-MAKING CLASSES

By appointment

Heber Valley Artisan Cheese

In addition to dairy farm tours and cheese tasting, Heber Valley Artisan Cheese also offers cheesemaking classes throughout the year. The two-hour classes provide hands-on instruction for making your own mozzarella or burrata.

CREATIVE ACADEMY

Saturdays and Sundays, 3:30 p.m. July 6-7, 13-14, 21, 27, 28; August 10-11, 17, 18, 24, 25 Deer Valley Café

Beginning July 6 with a Bloody Mary mixology class, Deer Valley Resort has a robust calendar of classes for the summer session of the Deer Valley Creative Academy. Other summer themes include the Secrets of Barbecue, Homemade Beef Jerky, Pie and Beer, Caribbean Cuisine, Mexican Cuisine, and Carrot Cake. Learn from the expert chefs at the resort. Would you rather let someone else do the cooking? Keep an eye out for the Deer Valley Taste of Luxury series, during which the resort brings in award-winning chefs like Silvia Regi Baracchi and Giancarlo Morelli to prepare luxurious meals paired perfectly with wine.

GLUTEN-FREE COOKING CLASSES

Ongoing

Mountain Wellness Kitchen

Baking at altitude is challenging. Baking gluten-free bread at altitude? It’s time to bring in the professionals! This Heber City cafe and kitchen offers gluten-free and organic meal prep, as well as a full cafe menu. They also share their secret recipes several times per year, with cooking classes focused on gluten-free baking techniques.

THE

NEXT COURSE

Thursdays, 1-3 p.m. and Fridays, 5-7 p.m., scattered throughout the summer Mountain Town Olive Oil

In addition to a wide selection of olive oils, vinegar, gourmet foods and gifts, Mountain Town Olive Oil offers demonstration-style cooking classes with two local chefs. The Next Course is a series of tasting classes, each with three to five recipes and an optional wine pairing.

PUBLIC COOKING EVENTS

Fridays and Saturdays, 6-9 p.m. Mindful Cuisine

Every week this summer, Mindful Cuisine will have one class that is open to the public (rather than privately scheduled), with additional availability for group reservations. Class themes will range from grilled seafood to handmade pasta with seasonal sauces. Check Mindful Cuisine’s website for dates and registration.

Outside the Kitchen Biking, Brews and Brats

Silver Star Ski & Sport organizes group rides followed by epic potluckstyle picnics — this time with help from Sip & Stir and Food by Jenna. by Allison Arthur and Kendall Kelley photos by Dan Campbell

Is there anything that says summer more than a bike ride ending at a barbecue? Bring on the brats, we say!

Todd Fischer, the magnetic owner of Silver Star Ski & Sport and sort-of-secret foodie behind @parkcityfoodie, knows how to get a party going. He has been loosely organizing (kind of) underground group bike outings from his shop since 2009. He started hosting them as a way to promote the store, but they quickly developed a following among friends, family and anyone looking for a little fun on a summer evening.

Fischer typically organizes a ride (that follows the bike path to and from the McPolin Barn and Farmhouse) about three times a summer. What brings the regular attendees back again and again is the after-party held on the plaza area by his shop. Everyone knows they will be getting a hot dog or brat, given that Fischer is from Chicago. Many attendees bring dishes to share, and some guests have become known for a specialty, like a banana pudding one of Fischer’s friends always comes with that is a favorite for dessert. Former St. Regis chef Chip McMullin is often alongside Fischer at the grill.

For this event we convinced Fischer to also whip up some of his famous fried chicken sandwiches, a more arduous task but well worth it for the people lucky enough to snag one. Local bartender Sean Palmer (owner of Sip & Stir, a mobile bartending business) whipped up two refreshing summer cocktails, and Jenna Fenn of Food by Jenna prepared some colorful salads and a portable dessert, perfect for the occasion.

ON THE MENU

FOOD BY JENNA’S CATERING TEAM MADE AN ARRAY OF BEAUTIFUL SIDE DISHES:

CHARRED CORN SALAD WITH AVOCADO, TOMATO AND A CILANTRO CHAMPAGNE VINAIGRETTE

CHERRY AND PEACH SALAD WITH BURRATA, BALSAMIC AND CROSTINI

BERRY SHORTCAKE TRIFLES WITH LEMON CURD

BROWNIE TRIFLES WITH CARAMEL AND STRAWBERRIES

FISCHER’S CONTRIBUTIONS INCLUDED

HOT DOGS AND BRATS SERVED CHICAGO-STYLE WITH SPORT PEPPERS, SAVOURY KITCHEN PICKLES, PORTILLO’S SEASONING, MUSTARD AND “CHICAGO SAUCE”

TODD’S FAMOUS FRIED CHICKEN SANDWICHES ON RED BICYCLE POTATO BUNS, SERVED WITH FLASH-PICKLED RED CABBAGE SLAW, CRINKLE-CUT PICKLES AND A SPICY RANCH SAUCE

GRILLED CORN, OF COURSE AT THE BAR

SIP & STIR PULLS FROM YEARS OF EXPERIENCE IN THE HOSPITALITY WORLD AND IS KNOWN FOR USING SEASONAL INGREDIENTS AND FINE SPIRITS. READ ON TO SEE THE RECIPE PALMER SHARES FOR ONE OF THE DRINKS HE MADE THAT DAY.

ON THE SCENE

IT’S HARD TO MISS THE ICONIC MCPOLIN BARN AND FARMHOUSE WHILE DRIVING INTO AND OUT OF PARK CITY. THE “WHITE BARN,” AS IT IS OFTEN CALLED, IS NESTLED INTO 80 ACRES OF OPEN SPACE AND IS NOT TO BE OUTDONE BY THE BROOK RUNNING RIGHT BY IT. THE BACKDROP IS FREQUENTED BY PHOTOGRAPHERS CAPTURING FAMILY PHOTOS AND MORE. FUN FACT: THE BARN WAS BUILT WITHOUT USING ANY NAILS.

Flamin’ Hot Funyuns go into the breading on Fischer’s fried chicken, giving it a unique kick.

You can easily do individual servings of this dessert by layering in mason jars instead of a trifle dish.

Food by Jenna’s Berry

Trifle with Angel Food

Cake, Lemon Curd and Fresh Whipped Cream

1 store-bought or homemade angel food cake

2 cups whipped cream

3 to 4 cups berry mixture

1 cup homemade or storebought lemon curd Berries and mint, for garnish

Cut the angel food cake into small cubes. In a trifle dish or individual-size jars, start by layering half of the cake at the bottom of the dish or jars. Spread a layer of lemon curd over the cake cubes.

For the berry mixture:

2 cups strawberries, hulled and sliced

1 cup blueberries

1 cup raspberries

1/4 cup sugar

1 tablespoon lemon juice

In a mixing bowl, combine the strawberries, blueberries, raspberries, sugar and lemon juice. Toss gently to coat.

Let macerate for about 30 minutes at room temperature.

Top the lemon curd layer with half of the berry mixture and their juices. Spread half of the whipped cream over the berries. Repeat the layers with the remaining angel food cake, lemon curd, berries and whipped cream. Chill for at least 2 hours before serving.

Sip & Stir’s Strawberry Mint Margarita

For the smoked agave:

1 cup amber agave

1 cup water

In a metal pot that can go on a smoking grill (such as a Traeger), whisk the agave and water together until blended. Place on smoker at 165 F for 2 hours.

For the strawberry mint mixer:

4 cups strawberries, halved

4 cups water

1/2 cup fresh mint leaves

In a saucepot over medium heat, combine the strawberries and water. Bring to a simmer. Remove from heat and refrigerate overnight.

Once cooled, strain the mixture and add mint leaves. Refrigerate until ready to use.

For the margarita:

2 ounces blanco tequila

3/4 ounce smoked agave

1 ounce lime juice

1 1/2 ounces strawberry mint mixer

Dehydrated lime wheel and mint, for garnish

Fill a shaker with ice, and add tequila, smoked agave, lime juice and strawberry mint mixer.

Shake well and strain into a chilled glass filled with ice. Garnish with lime wheel and mint.

Fischer prefers a simple, Chicago-style hot dog heated on a Ferris-wheel hot dog cooker. When his original one broke, he took to crowdsourcing to raise the money to buy a new one. The funds were easily secured by the many customers who have enjoyed the hot dogs in the past. “Hot dogs and skiing go hand in hand,” he says.

Hot-dogging on bikes, as well as at a post-ride barbecue.

photo by kari jensen

THINKING OF MAKING

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.

In the Kitchen with Alex Bartolo

by Megan Rule

photos by Blake Bellet

NINE

out of 10 restaurants fail in their first year of business, and Alex Bartolo, owner of Bartolo’s, an Italian-inspired kitchen, has experience in both the failures and the successes.

Originally from Brazil, Bartolo had a dream of opening and owning his own Italian-inspired restaurant. For the past five years, the corner location in Kimball Junction has been a landmark for locals and visitors alike. The journey to Bartolo’s success was not easy, but the imaginative restaurateur now has three locations: Park City, Sugar House in Salt Lake City and Farmington.

WHAT ORIGINALLY BROUGHT YOU TO THE U.S. AND UTAH?

One of my classmates worked at Deer Valley, which opened the doors for all of us to come and work in Park City. In 2001, I worked at Snow Park as a table busser and spoke very little English.

I was 21 years old, and Park City was completely different from what it is today. There were no cellphones, no free transit and no quick ways to get around. We had to wake up at 5 a.m. every morning to walk a few miles, then catch a bus near Walmart that only came once or twice a day.

DID YOU STAY IN UTAH FROM THERE?

When I was 22, I went back to Brazil and opened my own restaurant. I wanted to be a restaurant owner, not a chef. I knew that early on. It was a pizzeria named Nono Giorgio, after my grandfather. I made everything from scratch.

Two years in, it wasn’t working out anymore. I decided to go to culinary school, which brought me to Rome. It was a fantastic experience, and I learned so much from the Italians. They’re so obsessed with cooking — the little techniques and tools and everything that goes into it.

I’m still friendly with some of the line chefs from that time, and most are now owners or executive chefs at their own places. It shows that when you put in the time and effort, it will happen.

I was offered a job in Italy, but I told them I wanted to come here. He joked with me that Americans only eat burgers. Ironically, my first job was flipping burgers at No Name Saloon.

Three months later, I worked at the Jean-Louis Restaurant, located where Handle is now. I became the sous-chef, and [then went] to the Royal Street Café at Deer Valley. I quit after a week to open the Bridge Café. This was in 2009, which was bad timing, but I grew my desire to succeed in America as a business owner before transitioning to the St. Regis.

I had a short stint in Nantucket, following a friend. I spent three years flying back and forth between Park City and Nantucket to work as the chef de cuisine for the summers there. After the third year, my wife got tired of the backand-forth, so we decided to stay here.

BARTOLO’S BREAKFAST “PAN” CAKE

5 eggs, whites and yolks separated

3 1/2 cups milk

3/4 cup plus 2 tablespoons sugar

1 tablespoon vanilla extract

5 cups 00 flour

2 1/2 tablespoons baking powder

1 1/2 teaspoons salt

4 ounces melted butter

Toppings of your choice (butter, powdered sugar, syrup, jam, chocolate sauce, whipped cream, etc.)

> Heat oven to 425 F. In a stand mixer, beat the egg whites to medium peaks. In a large bowl, combine egg yolks, sugar, milk and vanilla extract. Mix well with a whisk. Measure the flour and baking powder, then add the dry mixture to the liquid mixture all at once. Mix with a whisk until well incorporated but not overdone. Add melted butter. Switch to a rubber spatula, add half of the beaten egg whites and mix. Then add the remaining egg whites, folding gently until evenly incorporated. Place a 12-inch cast-iron skillet or ovensafe pan in the heated oven for about 10 minutes to warm it up. Once the skillet is hot, carefully remove it from the oven and pour the prepared pancake batter into the skillet. Immediately return the skillet to the oven and bake for 20 to 25 minutes, or until the pancake is puffed and golden brown around the edges. Once baked, remove the skillet from the oven and let the pancake cool slightly for a few minutes. The pancake will deflate slightly as it cools. Serve warm with your favorite toppings.

ONCE YOU SETTLED DOWN, DID YOU FEEL READY TO OPEN YOUR BUSINESS ONCE AGAIN?

Nantucket was helpful in growing my career, but I decided to take a break when we got back and settled down.

I took the free time to focus on my business plan and finish my ideas of what I wanted to do. I started the location hunt, and after a few losses and a tough battle, I found Kimball Junction and we made it happen.

YOU MENTIONED YOUR ITALIAN HERITAGE. IS THAT WHERE THE INSPIRATION CAME FROM?

Yes, Bartolo is my family name on my father’s side, and they’re all Italian. The cuisine is familiar for me. I grew up with my dad’s recipes. Actually, my father is here now for a few months, and I keep telling him he needs to put his recipes in a paper cookbook as the Bartolos’ originals.

WHAT’S YOUR FAVORITE DISH ON THE MENU?

For breakfast, I love the egg-white frittata and the blueberry “pan” cake. I call it the devil and the angel right there. You’ve got the healthy and not so healthy, but both so delicious. The frittata is actually Italianinspired. There’s nothing new we add to the dish, but the way we present it and put it together differs by seasonal vegetables. The “pan” cake reminds me of something you would eat as a child, that your grandma would make and you can’t wait to eat.

As far as the pasta sauces go, the rigatoni Bolognese sauce is my favorite by far, but I personally like to have it with fettuccini pasta. I find it lighter.

WHEN YOU’RE NOT BUSY AT ONE OF YOUR THREE LOCATIONS, WHAT DO YOU LIKE TO DO?

Sometimes, a day off at home means taking phone calls, making sure locations are taking care of themselves, catching up on mail and then trying not to talk about work all the time. My wife, who helps run the front of the house, and I have a 15-minute rule:

Once we’re home, we have 15 minutes to talk about work and that’s it.

When we go out to eat, we aren’t picky. We love all the sushi spots in Park City, and the crispy chicken and ramen from JINYA. As a restaurant owner, it’s natural to look at other brands or practices that restaurants use. Everything I do has a reason, so I love learning new hacks and seeing what I can improve.

For example, we changed all our water glasses from glass to metal cups because the rate at which we were breaking glasses was insane. We’d buy three to four cases of glasses a month of just water glasses. It’s all about trying to be 3% smarter than everyone around you.

IT SOUNDS LIKE YOU TRY TO DIFFERENTIATE YOURSELVES A LOT. WHAT ELSE SHOULD VISITORS KNOW ABOUT YOU THAT SETS YOU APART?

What we believe as a business is unique — we make 99% of our ingredients in house. That includes breads, pasta, sauces, dressings and even our chai syrup. Our business is based on consistency — you always know what you’ll get when you walk through the door.

WE HAVE TO ASK THIS — ESPECIALLY BECAUSE YOU ARE A CHEF. WHAT ARE YOU MOST EMBARRASSED TO ADMIT THAT YOU EAT?

I don’t think you should get embarrassed about what you eat, but I still drink sodas. I’ve been on a weight-loss journey and bettering my health, and I think if anyone wants to change their life, they definitely need to stop drinking soda.

TWO OF ALEX BARTOLO’S favorite dishes on the menu are the blueberry "pan" cake and the rigatoni Bolognese.

Park Classic:City

Grub Steak

This neighborhood mainstay is a culinary landmark in Park City. by Aimee Cook photos by Andrew Ross IF

a restaurant survives for four years, people obviously like it. When one reaches four decades, you know it is a favorite.

Grub Steak has been a veritable tradition for over 40 years, weaving itself into the fabric of this mountain town.

Initially the vision of Jon Huntsman Sr., locals and visitors alike have found a home within its rustic walls, indulging

in meals that embody tradition and the West’s spirit.

As you pass through the doors of Grub Steak, you’re greeted by an ambience that feels as timeless as the mountains themselves. The warm glow of the fireplace, rugged wooden beams and walls adorned with Western memorabilia are a nod to an era when meals were a catalyst for kinship and storytelling. It’s this

very idea that keeps guests coming back, eager to partake of not just a meal but an experience that has been beloved since the restaurant’s inception.

Ricky Miller, a general contractor in the area, has been a regular diner at Grub Steak since 2000. Miller says 90% of the time he orders the prime rib due to consistency. “If you want a good consistent meal, if it’s not broke, why fix it. I always get a good meal when I go. It is not cheap to go out to dinner, so do you want to gamble on whether you will get good food or not, or go somewhere that is solid? It is good people making good food.”

Head Chef Brian Moody is behind Grub Steak’s culinary excellence. He is recognized as the longest-tenured chef in the state of Utah, having started at Grub Steak in 1981. With a career steeped in the flavors and

traditions of Park City, his hands have crafted dishes that have delighted food aficionados. His approach is one rooted in simplicity: meat grilled with love and seasoned with some local Redmond Real Salt — a blend that appeals to palates that crave flavor.

“I came out [to Utah] to ski; my friends and I figured we would just get jobs and ski,” Moody explains. “I came in [to Grub Steak] and asked if they needed any help, and jumped in. They picked me up and I became the broiler chef, decided I liked it, and stayed. Sue Hagood was the chef here at the time, and then she moved on, and I became the chef in 1985.”

Moody’s daughter, Katie, is equally instrumental to Grub Steak’s success. As the restaurant’s grill cook for the past 13 years, she has perfected the art of multitasking — a necessary grill technique to serving the bestquality meats.

Like most of the kitchen staff, sous-chef Omar Vallas has been with Moody for many years. Thirty, to be exact, in the case of

HEAD CHEF Brian Moody is the longesttenured chef in Utah, having been with Grub Steak since 1981. His sous-chef, Omar Vallas, has been by his side for 30 years.

Vallas. This type of longevity is a testament to Moody’s management style, mentorship and family values. On average, 300 dinners are served each evening, the kitchen turns out 20 plates at a time, and a waitstaff of 12 serves it all in the front.

A temperature-controlled wine room and custom bar with a rustic mountain feel (built by Moody and his brother, Gregg) exude sophistication and character among classic Western accents. There is an old-school Park City charm built into the ambience and the menu.

The culinary offerings at Grub Steak are a carnivore’s dream, centering around prime cuts that champion the richness of an American steakhouse. Signature dishes, such as the Certified Angus prime rib (slowcooked 18 hours); aged natural lamb chops

with a rosemary demi-glace; and baby back pork ribs, basted with Moody’s own barbecue sauce, invite diners to savor flavors that are unapologetically bold and deeply satisfying. For those in search of a truly extravagant experience, the Australian 2GR wagyu rib-eye hits the spot. For the seafood lover, the Alaskan halibut is a standout.

“The steaks have gotten bigger over the years; there is a 36-ounce tomahawk, and our rib-eye is 18 ounces. We still butcher our own meat, except for anything with a bone in it,” Moody says. “We try to utilize local and seasonal ingredients where we can. We change things around, we’ve added different sides, etc., over the years. We are always trying to make everything the best we can. We also can accommodate dietary restrictions; we have gluten-free items on our menu.”

And while the cuisine at Grub Steak is rooted in tradition, innovation is not lacking. The menu reflects a careful balance between time-honored recipes and contemporary tastes, ensuring that each visit offers something new yet warmly familiar. Moody has embraced the sous-vide method to cook his chicken to perfection. This blend of the old and the new, the rustic and the refined, encapsulates the Grub Steak experience — a dining haven that honors the soul of mountain living while embracing the palate of the modern gourmet.

“We had a salad bar that we lost due to COVID-19; we just couldn’t do it. It had 45 items on it, and it was difficult to keep up,” Moody adds. “We know there are still some people that are upset that we don’t have it, but we hope people enjoy having salad at their tables instead.”

Grub Steak offers an extensive wine list, complete with wines they age on the premises

for a few years, a full bar and craft cocktails. Mixologist Anne Kent has reimagined the cocktail offerings, and patrons are enjoying the additions, especially on the weekends, as they take in the live music at the restaurant. Whether you’re a local denizen or a wanderer seeking refuge on a busy day, make your way to Grub Steak. As you lift your fork, you’re not just sampling a piece of Park City; you’re also indulging in a story 40 years in the making — lovingly grilled to perfection.

GRUB STEAK’S GINGER-HONEY-GLAZE BAKED HALIBUT

1/4 cup pickled ginger

1 tablespoon rice wine vinegar

1/4 cup lemon juice

1/4 cup honey

1/4 cup soy sauce

3/4 cup heavy cream

1 stick butter

2 tablespoons flour

4 halibut steaks

Black sesame seeds, for garnish

> Add the ginger and rice wine vinegar to a blender and blend for 30 seconds.

Add to a saucepan over medium-high heat with the rest of the ingredients.

Whisk while the sauce comes to a boil and thickens.

Pour on top of halibut and sprinkle with black sesame seeds. Bake at 350 F for 15 minutes.

•

•

•

•

•

B A K I N G

The Day Away

Discover how five local bakers spend their time sweetening your day.

When you picture the typical day of a baker, you might envision 3 a.m. wake-ups and hours spent prepping pie shells and endlessly kneading loaves of bread. But when it comes to these five talented bakers, there’s no such thing as a typical day. They come from diverse backgrounds and have taken on some surprising responsibilities — from schlepping pastries up a ski resort hill via snowmobile to creating an enormous Harry Potter–themed castle cake.

BY

JENÉ DRENNAN PHOTOS BY BLAKE BELLET

HoneyB Cakes

BOBBYE SANDMAN

Before she concentrated on feeding people, Bobbye Sandman was focused on taking care of people in a different way as a respiratory therapist in a long-term care facility. As a 20-something, the heaviness of her job weighed on her, so she decided to pivot and take a job at a bread company in Ogden. She started making cakes on the side, which led to opening her own deli-coffee shop, Adventurous Cakes. The financial crisis hit Ogden hard and caused her to close the business, but she continued her pastry career at Snowbasin,

Little America and Deer Valley Resort, where she worked for a decade.

It was during COVID-19 that Sandman realized she wanted to spend more time with her now 9-year-old daughter and live-in mom, so she built a commercial bakery in her garage and started taking special orders. She personally delivers pretty much everything she bakes and says she secretly enjoys it. “There’s something about showing up at someone’s door with this amazing food, especially when they’re not expecting it. It’s that people-pleasing moment. That’s why I got into the medical field — I wanted to make people feel good. Then I realized I can do that with baking instead.”

SPECIALTY: CARVED CAKES, PLATED DESSERTS FOR RESTAURANTS, TRUFFLES FOR OLD TOWN CELLARS AND EVEN BREAD FOR PRIVATE CHEFS. “ANYTHING ANYONE WANTS BAKED, I’LL MAKE IT,” SANDMAN SAYS.

DAY IN THE LIFE: SHE TYPICALLY GETS UP BETWEEN 2 AND 4 A.M. TO MAKE EVERYTHING AS FRESH AS POSSIBLE. “CHANCES ARE WHEN YOU ORDER SOMETHING FROM ME, I BAKED IT THAT MORNING,” SANDMAN SAYS. ARMED WITH A HUGE CUP OF COFFEE, SHE STARTS HER DAY BY LISTENING TO THE NEWS AND CHANGES TO MUSIC AS HER DAY GETS BUSIER. “THE MUSIC GETS FASTER AND THEN I TURN TO REALLY FAST, INTENSE MUSIC. MY HUSBAND ALWAYS KNOWS I’M BEHIND IF HE HEARS REALLY JAMMING MUSIC.”

KITCHEN MISHAPS: EARLY IN HER CAREER, SHE CREATED A 3-D CARVED DRAGON CAKE WITH A BIG, LONG NECK. “I HAD LOTS OF CAKES THAT WEEKEND AND MY HUSBAND DELIVERED IT. WITHIN FIVE MINUTES OF DRIVING AWAY, HE CALLED AND SAID, ’THE HEAD JUST FELL OFF.’”

PRETTY COOL: A MASSIVE HOGWARTS CASTLE SPREAD ACROSS A 6-FOOT TABLE WAS ONE OF SANDMAN’S MOST ELABORATE PROJECTS, WORKING WITH A HANDFUL OF OTHER DEER VALLEY BAKERS TO MAKE IT COME TO LIFE FOR A GIRL’S BIRTHDAY PARTY. “THEY JUST LET ME DO WHAT I WANTED TO MAKE IT AS ’WOW’ AS POSSIBLE,” SHE SAYS.

Auntie Em’s Baked Goods EMILY BURNEY

Igrew up in a family of bakers, and baking from scratch is always what we did,” Emily Burney says. “From an early age, I knew that I wanted to open a bakery, but there wasn’t really a path for that, so I just followed the signposts as they appeared.”

She moved to Park City in 2010 to work as a ski patroller at Canyons, and the summers off gave her the opportunity to test out a part-time bakery at the Park City Farmers Market. For three years, she shared kitchen

space at Park City Bread & Bagel, and when it closed, she moved to the Kimball Art Center kitchen. Her team eventually outgrew shared kitchens, and Burney knew it was time to find their own space. “I got some really good advice from my mother-in-law, who said, ’Take opportunities when they present themselves, because you don’t know when they’re ever going to come again.’ It was a terrifying decision to sign a five-year lease and build out our own kitchen, but I wanted to swing for the fences, so I did it.”

Burney opened Auntie Em’s standalone location on Kearns Boulevard in February 2023. In addition to the shop, their products can also be found at The Market grocery store, farmers markets during the summer and a collection of local spots, including Atticus, Freshie’s Lobster Co. and Pink Elephant.

SPECIALTY: COOKIES AND SEASONAL SWEET AND SAVORY PIES. TOP SELLERS ARE THE SAUCY APPLE CRUMBLE PIE AND CHICKEN POT PIE. (LOOKING FOR AN UNDERDOG? BURNEY RECOMMENDS THE VANILLA BEAN SUGAR CREAM.) “PIE IS ONE OF MY FAVORITE WAYS TO SHOWCASE FRESH FRUIT IN A DESSERT,” SHE SAYS. “WE HAVE RELATIONSHIPS WITH AS MANY LOCAL FARMERS AS WE CAN — LIKE TODAY, WE HAVE 500 POUNDS OF APPLES BEING DELIVERED FROM A FARMER IN SANTAQUIN ANY MINUTE NOW. IT’S REALLY FUN TO LET THE FRESH FRUIT DETERMINE WHAT WE’LL BE MAKING FOR THE TIME OF THE YEAR.”

DAY IN THE LIFE: BURNEY SHOWS UP BETWEEN 6:30 A.M. AND 7 A.M. TO FIRE UP THE OVENS AND START BAKING DOUGHS THAT WERE PREPPED THE DAY BEFORE. “IT’S A VERY STRICT TIMELINE WHERE THE COOKIES NEED TO BE OUT OF THE OVEN BY 8 A.M. SO THAT THE PIES CAN GO IN TO BE READY WHEN WE OPEN,” BURNEY SAYS. ONCE THE PIES ARE OUT, THE TEAM SPENDS THE DAY MAKING DOUGH BEFORE THEY CLOSE. “I HAVE A SACRED NOWORK TIME BETWEEN 3 AND 5 P.M. I’M PRETTY STRICT WITH MY BOUNDARIES, BECAUSE AS A SMALL BUSINESS OWNER, IT’S EASY TO LET YOUR JOB TAKE OVER YOUR LIFE. PART OF WHAT MAKES PARK CITY A GREAT PLACE TO LIVE IS THE ACCESS TO THE OUTDOORS. SO AS SOON AS WE CLOSE AT 3 P.M., I’M USUALLY OUT THERE SKIING OR BIKING OR RUNNING WITH MY DOG. THEN IT’S ABOUT AN HOUR OF LOGISTICS AT NIGHT.”

KITCHEN MISHAPS: “MY MOTTO IS, SAY ’YES’ AND THEN FIGURE IT OUT,” BURNEY SAYS. “WE ONCE HAD A BIG CORPORATE EVENT RIGHT AROUND CHRISTMAS AND THEY ORDERED OVER 500 MINI PIES. WE WERE POPPING PIES INTO THE OVEN RIGHT UP UNTIL THE MOMENT THEY WERE DELIVERED.”

PRETTY COOL: SUMMER IS THE BUSIEST SEASON, BUT THANKSGIVING IS THE BUSIEST WEEK. IN 2023, AUNTIE EM’S CRANKED OUT OVER 1,100 PIES FOR THE HOLIDAY.

Head of Pastry, Deer Valley KATHY ESTES

Not all bakers have a singular passion — take Kathy Estes, who took a slightly unconventional path to Deer Valley Resort. Growing up, Estes helped her grandmother bake and regularly watched cooking shows with her dad, which led to her decision to go to culinary school. She took a job out of school at Stein Eriksen Lodge, where she first fell in love with the mountains. As she progressed through her career and moved away, she followed other curiosities she had about different professions. Her expansive résumé shifts between jobs in the medical field

(ultrasound tech, pediatric surgery medical assistant) and the restaurant world, but she always came back to baking. When her daughter left for college, she decided it was time to leave Florida and return to the mountains to bake.

As Deer Valley’s head of pastry working out of Snow Park Lodge, Estes’ role is expansive and varied. Her team does all the pastries for Deer Valley Café, granola for Black Diamond Lodge and cookies and pastries for the lodges and other outlets. They also seasonally bake bread and take specialty cake orders from the community. And if that wasn’t enough, Estes also teaches cooking and baking classes at Deer Valley Academy.

SPECIALTY: ALTHOUGH HER JOB ENCOMPASSES EVERYTHING FROM BREAD TO CHOCOLATE, PLATED AND ITALIAN DESSERTS FOR BANQUETS ARE ESTES’ FAVORITE THINGS TO MAKE. A RECENT DAY INCLUDED AN ORDER FOR 400 COOKIES, BREAKFAST FOR 75, ANOTHER BREAKFAST FOR 140, A NIGHT BANQUET FOR 75, PLUS CUSTOM CAKES AND SPECIAL ORDERS.

DAY IN THE LIFE: ESTES TYPICALLY STARTS AT 7 A.M. AND SHE OFTEN WORKS 14-HOUR DAYS. “MY JOB IS BASICALLY ORGANIZING WHO NEEDS WHAT, HOW MUCH AND WHERE IT NEEDS TO GO,” ESTES SAYS. “I DON’T HAVE JUST ONE JOB. IF I HAVE TO JUMP OVER AND DO BREAD, I’LL DO IT, OR I’LL COVER FOR MY ASSISTANT AT 5 A.M. FOR BREAKFAST PASTRIES. MY HANDS ARE IN EVERYTHING.”

KITCHEN MISHAPS: “I WAS WORKING AT A CATERING COMPANY IN SALT LAKE AND I MADE A WEDDING CAKE. WEDDING CAKES ARE VERY STRESSFUL BECAUSE THE COUPLE WILL LOOK BACK AT PICTURES FOREVER. EACH LAYER NEEDS A CAKE BOARD UNDERNEATH IT SO THAT THE BRIDE DOESN’T CUT THROUGH ALL THREE TIERS, BUT I FORGOT TO DO IT AND THE BRIDE CUT THROUGH ALL THREE TIERS. I WAS SO EMBARRASSED. BUT YOU DUST YOURSELF OFF, YOU CRY, THEN ONTO THE NEXT.”

PRETTY COOL: ESTES HAD HER FIRST EXPERIENCE WORKING DURING THE FIS FREESTYLE WORLD CUP IN FEBRUARY 2024. HER TEAM DID 3,000 MINI PASTRIES FOR THE VIP TENT FOR ALL THREE NIGHTS, WHICH WERE ALL DELIVERED VIA SNOWMOBILE. THE FIRST NIGHT ALONE REQUIRED 12 TRIPS!

Red Bicycle Breadworks BRENT WHITFORD

While working as a chef at Chez Betty — a Park City restaurant that closed in 2013 — Brent Whitford started baking bread in the kitchen on Sundays. He sold what he made at the Park Silly Sunday Market with his business partner, Brad Hart, which led to selling at other area farmers markets. After the restaurant closed, they decided to move their operations into The Market, which had a fully loaded, underutilized bakery at the time.

Although things were slow at first, once word got out, they started getting approached by local restaurants. They now deliver to 15 restaurants, including Handle, Five5eeds and Twisted Fern, seven days a week.

SPECIALTY: BREAD, OF COURSE. THEY ALSO MAKE PIZZAS, HUMMUS AND HOT SAUCE. ALTHOUGH THE STICK BREAD IS THE MOST POPULAR RED BICYCLE PRODUCT, THEY HAVE AROUND 15 DIFFERENT TYPES OF SPECIALTY BREAD THEY BAKE. EXAMPLES INCLUDE A ROASTED GARLIC SOURDOUGH LOAF ON MONDAYS, COUNTRY RYE ON TUESDAYS, 100% SPROUTED WHOLE WHEAT ON WEDNESDAYS, HONEY QUINOA ON THURSDAYS AND POWER BREADS ON MONDAYS AND FRIDAYS. THEY CONSISTENTLY MAKE SOURDOUGH, PEASANT, CRUSTY BAGUETTE AND STICK BREAD.

DAY IN THE LIFE: “WE MOVED HERE FOR THE LIFESTYLE, AND WE STILL WANT TO HAVE TIME TO ENJOY THE MOUNTAINS AND RAISE FAMILIES, SO KEEPING THAT LIFE BALANCE IS IMPORTANT,” WHITFORD SAYS. THE TEAM STARTS AROUND 7 A.M. AND LEAVES AROUND 12:30 P.M., OR 2 P.M. ON DAYS WHEN THEY MAKE PIZZA. THE LONG FERMENTATION PROCESS MEANS THAT A LOT OF BREADS THEY WORK ON ARE STARTED THREE DAYS OUT. THE PROCESS INVOLVES CUTTING, STRETCHING AND FOLDING THE DOUGH FOR THE FOLLOWING DAYS UNTIL IT IS BAKED.

KITCHEN MISHAPS: BECAUSE THEY REQUIRE WORKING WITH WILD YEAST AND BACTERIA WITH A STARTER MIXTURE, SOURDOUGHS CAN BE VERY SENSITIVE TO A CHANGE IN TEMPERATURE OR BAROMETRIC PRESSURE. “SOMETIMES A LOW-PRESSURE SYSTEM COMES THROUGH AND EVERYTHING WILL OVERPROOF,” WHITFORD SAYS. “WE HAVE HAD CERTAIN TIMES THAT WE’RE LIKE, ’OH MY GOD, WHAT HAPPENED HERE LAST NIGHT?’”

PRETTY COOL: STICK BREAD (AKA “CRACK BREAD” TO LOCALS) IS THE BIGGEST SELLER, AND ON A NORMAL DAY, THEY’LL MAKE 200 TO 300 LOAVES. THE BUSIEST DAY OF THE YEAR IS CHRISTMAS EVE. “I THINK WE DID AROUND 1,400 STICK BREADS AND IT WAS ALL GONE BEFORE 1 P.M. — AND WE HAD SOME RESTAURANT STICK BREAD ORDERS GOING OUT THE DOOR ON TOP OF THAT.”

Hungry Bunny Bakery

ANIA GORKIEWICZ-SULLIVAN

Born in Poland, Ania GorkiewiczSullivan learned how to bake her grandpa’s recipes using fruit from her parents’ trees. When she moved to Heber in 2018, she casually started baking for friends. The first thing she sold was cake slices at the Heber farmers market under the Hungry Bunny name (which stemmed from an inside joke with her husband). She worked at Lee’s Marketplace decorating cakes for a couple of years, where she was able to test out recipes and use professional equipment — and gain the confidence to open her own business.

Gorkiewicz-Sullivan brings her European roots to her baking, making things less sweet than typical American cakes and desserts. Around the holidays, she makes a Polish recipe for gingerbread cookies that uses honey instead of molasses, combined with black pepper, nutmeg and allspice. “They’re spicy and not sweet, and all the people here actually like them,” she says. “Maybe because it’s something different.”

With her own commercial space as of September 2023, Gorkiewicz-Sullivan hopes to eventually hire more people. She started giving cake-decorating classes and plans to offer private classes in the fall.

SPECIALTY: LESS-SWEET DESSERTS AND CUSTOM CAKES, PARTICULARLY WHIMSICAL CHILDREN’S CAKES. “A LOT OF THESE CAKES HAVE STORIES BEHIND THEM, AND IT’S SOMETHING I REMEMBER FOR A LONG TIME,” SHE SAYS. “I LOVE WHEN PEOPLE COME TO PICK UP THEIR CAKES WITH THEIR KIDS AND THEIR EYES GET SO EXCITED.”

DAY IN THE LIFE: HER WEEK STARTS OFF BY GOING THROUGH ORDERS, PREPPING FOR THE WEEK AND CATCHING UP ON ANY ONLINE CAKE COURSES SHE’S TAKING. TUESDAY AND WEDNESDAY ARE WHEN THE BAKING STARTS, AND THURSDAY, FRIDAY AND SATURDAY ARE THE BUSIEST. IN ADDITION TO CUSTOM ORDERS, SHE ALSO BAKES DESSERTS FOR BONEYARD SALOON AND OG CAFÉ IN HEBER.

KITCHEN MISHAPS: "A WHILE AGO, I HAD TO MAKE TWO IDENTICAL POKÉMON CAKES. THEY WERE FOR COMPLETELY SEPARATE CLIENTS AND THE CAKE FLAVORS WERE DIFFERENT, BUT THE OUTSIDES LOOKED ALMOST IDENTICAL. THE FIRST CAKE GOT PICKED UP EARLY AND I HAPPILY GOT BACK TO BAKING. WHEN THE SECOND CLIENT CALLED SAYING, ‘I’M IN TOWN AND I WILL BE OVER IN 10 MINUTES TO GET JOHNNY’S CAKE,’ MY HEART STOPPED. I GAVE OUT THE WRONG CAKE! FORTUNATELY I WAS ABLE TO FIX THE MESS AND MY CLIENTS WERE EXTREMELY UNDERSTANDING AND NICE. FROM THEN ON, THOUGH, I LABEL MY CAKES VERY CLEARLY."

PRETTY COOL: SHE RECENTLY USED THE PALETTE KNIFE TECHNIQUE TO PAINT FLOWERS ON A BIG WEDDING CAKE, WHICH SHE LEARNED IN AN ONLINE COURSE. “PEOPLE USE IT FOR OIL PAINTINGS, AND THEN YOU USE IT FOR BUTTERCREAM ON THE CAKE,” SHE SAYS. “IT’S PRETTY DIFFICULT, BUT IT’S SOMETHING I ALWAYS WANTED TO LEARN.”

LOCAL PRODUCERS SPOTLIGHT

BY COLLEEN VAUGHAN

PHOTOS BY DEB DEKOFF

ALPINE DISTILLING

To know the Park City food and drink scene is to know Alpine Distilling — a business that blends the art of spirit-making with a commitment to local sustainability. Founded by wife and husband Sara and Rob Sergent eight years ago, the distillery has become an important influence on the food and beverage scene in Park City.

The Sergents’ journey into spirit-making was inspired by their experiences and heritage, with Rob bringing 300 years of Kentucky lineage in bourbon distillation and Sara honing her skills in Scotland, where she earned a diploma in gin distillation and has since become the United States’ most decorated botanical distiller. The distillery has grown to include the Social Aid & Pleasure Club location on Main Street, a communal space rooted in the tradition of New Orleans’ benevolent societies. The bar space reflects the Sergents’ desire to blend charitable works, social events and a love for finely crafted spirits.

Alpine Distilling’s portfolio began with Preserve Liqueur, a unique aperitif that Sara says “turned the sunset over the Swaner Nature Preserve into flavor, embodying our commitment to capturing the essence of our local environment in our spirits.” The

product lineup has expanded to include an impressive array of gin, botanical spirits, whiskey and bourbon, each with its own story and connection to the Sergents’ journeys and expertise.

Sustainability is a guiding principle for Alpine Distilling, influencing every aspect of its operations, from production to the lounge experience. Their commitment has been recognized with awards such as Green Business of the Year by the state of Utah and Business of the Year by Recycle Utah. The distillery and lounge have implemented practices ranging from recycling and minimal-waste programs to state-of-the-art water filtration. Sara notes: “We operate with transparency and sustainability at the forefront, ensuring every part of our operations reflects our commitment to environmental stewardship.”

At the Pleasure Club, you will find a variety of events, from weddings to music nights and cocktail-making classes. It is a hub for social life in Park City’s Old Town. Other ways that Alpine ties into the community is with creative collaborations, like a gin-barrelaged chocolate bar with Ritual Chocolate and a barrel-aged coffee with Park City Coffee Roaster.

SARA SERGENT

ALPINE DISTILLING’S

ANGEVERT NEGRONI

1 1/2 OUNCES ALPINE DISTILLING ELEVATED GIN

1 OUNCE ALPINE DISTILLING ANGEVERT

1/4 OUNCE ALPINE DISTILLING PRESERVE LIQUEUR

LEMON PEEL AND BASIL, FOR GARNISH

Add the gin, AngeVert and Preserve Liqueur to a mixing glass filled with ice, and stir until well chilled. Strain into a chilled coupe or martini glass. Garnish with lemon expression and basil.

As Alpine Distilling continues to grow, Sara and Rob remain focused on expanding their celebrated portfolio, engaging with the local community and maintaining their commitment to sustainability. They look forward to introducing new spirits and experiences while holding true to their roots in Park City. For Sara and Rob, every day is an opportunity to share their love for spirits with the world. “I get to do what I love every day, and every day is different,” says Sara. “Working with fantastic locals and our team is always a great time.”

TINA’S KITCHEN

At Tina’s Kitchen, owner Valentina Udabe has turned her dream into Park City’s goto spot for a taste of Argentina. From humble beginnings to a bustling outlet location and now a downtown spot right in the heart of the action, Udabe’s story is about bringing a piece of her homeland to Utah — and serving authentic flavors and warm hospitality.

Udabe’s adventure began during the quiet days of 2020. She longed to share her Argentine roots, so she started whipping up her grandmother’s empanada recipes, initially selling them to friends. The leap from an Instagram page to a brick-and-mortar store in April 2021 marked Tina’s Kitchen’s more official beginning. Without any formal culinary training, but with a deep connection to her family’s cooking, Udabe crafted recipes that resonated with her idea of the perfect bite.

Udabe has expanded her offerings to include catering, wholesale and a unique bake-athome choice, ensuring people can enjoy her empanadas anytime, anywhere. Even sports fans get a taste of the culinary delights at the Real Salt Lake stadium, where Tina’s Kitchen has become a gameday favorite.

Empanadas are at the core of Tina’s Kitchen’s menu, with flavors ranging from traditional beef to vegan options. Udabe suggests that new customers start with classics like beef or pork empanadas, and dive into the sweetness of brownies and alfajores — a traditional Argentine pastry made with two buttery cookies sandwiching a dollop of dulce de leche. It’s her way of ensuring customers get a real taste of Argentina during their first store visit. The menu also features breakfast empanadas, scones, cakes, sweet bread and more.

Udabe treasures how Tina’s Kitchen has introduced empanadas into the daily lives of Park City locals. She finds joy in seeing her heritage embraced and celebrated, fulfilling her goal of making Argentine flavors a beloved part of the community’s dining routine. “Seeing empanadas become a weekly treat for people here, just as they are back in Argentina, is the best part of this journey,” she says. Looking ahead, Udabe is excited about rebranding Tina’s Kitchen to reflect Argentine culture even more vividly. With a goal to eventually introduce a food truck to feature in Salt Lake City, she’s driven to share her passion with an even wider audience.

IVÁN MARTOS

*Mixture for 12 empanadas

TINA’S KITCHEN’S TRADITIONAL BEEF EMPANADAS

2 TABLESPOONS OIL

2 YELLOW ONIONS, DICED

1 CUP GREEN ONIONS, CHOPPED

1 HEAD GARLIC, DICED

SALT AND PEPPER TO TASTE

1 POUND GROUND BEEF

1 TABLESPOON CUMIN

2 TABLESPOONS PAPRIKA

1/4 CUP TOMATO PASTE

1 BUNCH FRESH PARSLEY LEAVES, CHOPPED

1/4 CUP DRIED OREGANO

4 HARD-BOILED EGGS, PEELED AND CHOPPED

12 HOUSE-MADE EMPANADA DOUGH DISCS (YOU CAN SOURCE FRESH ONES FROM TINA’S KITCHEN)

In a saucepan over medium heat, add oil and sauté yellow and green onions. After one minute, add the garlic, salt and pepper to taste. Once onions are translucent, add the ground beef, and cook for 5 minutes on high heat. Add the cumin, paprika and tomato paste, and mix until the beef is cooked through. Add parsley and oregano. Mix well and let cool. Once the filling is cool, mix in the chopped eggs, fill your empanada shells and bake according to directions for the dough of your choice.

LUNA’S KITCHEN

Stacy Smyth, the owner and operator of Luna’s Kitchen, pours her heart into every dish and offers a gluten-free food sanctuary in Park City. Smyth’s journey into the wellness world underscores her dedication to providing clean, safe and incredibly delicious food for everyone.

Smyth’s culinary and wellness journey began early, sparked by a combination of personal interest and necessity. “When I graduated from high school, I kind of just found comfort in picking up a Cooking Light magazine and cooking for myself,” Smyth recalls. She went from being a self-taught cook to working as the director of operations for a wellness-based meal delivery service in Salt Lake City and eventually taking the helm at Luna’s Kitchen.

The mission at Luna’s Kitchen is clear: to offer a safe dining experience for people with celiac disease or gluten sensitivities. For Smyth, this goal is close to her heart and reflected in every aspect of the cafe’s operations. “Customers were so genuinely thankful (many moved to tears) that we are here, doing what we do. Those were the moments that I knew we were doing something extremely meaningful for a large population that had the joy and safety of eating out taken away from them. I never wanted it to be an

afterthought; I was invested after those interactions.”

The menu at Luna’s Kitchen is a blend of familiar comfort food and exciting new tastes. Smyth believes in keeping things fun and delicious, from the comforting cinnamon roll to her innovative strawberry Pop-Tart-style pastry. Her approach to menu creation is inspired by seasonal produce and a desire to offer something for everyone. “I try not to take myself too seriously. I like to make foods that are familiar but at the same time can be new to some people,” Smyth explains.

Smyth prides herself on the connections Luna’s Kitchen has made within the Park City community, from the loyal customer base to support for local purveyors like Park City Creamery. Looking ahead, Smyth is focused on expanding Luna’s wholesale offerings, particularly their cinnamon roll, aiming to spread the joy of Luna’s Kitchen beyond Park City. “I feel so lucky to be a part of a community that really appreciates us and appreciates what we do and supports us,” she says.

Smyth’s journey from a self-taught cooking enthusiast to the proud owner of a local cafe is a story of passion and the joy of sharing good food with good people. Whether you’re seeking a cozy meal, a glutenfree treat or just a friendly chat, Luna’s Kitchen awaits.

STACY SMYTH

LUNA’S KITCHEN’S GLUTEN-FREE NICE BARS

1 POUND PEPITAS

1 POUND ALMONDS, ROUGHLY CHOPPED

12 OUNCES CASHEWS, ROUGHLY CHOPPED

3 OUNCES AMARANTH

2 1/2 OUNCES COCONUT FLAKES

2 1/4 OUNCES FLAXSEED

1 1/2 OUNCES SESAME SEEDS

2 1/4 OUNCES CHIA SEEDS

6 1/2 OUNCES FRUIT JUICE-SWEETENED DRIED CRANBERRIES

15 OUNCES HONEY

ZEST FROM HALF AN ORANGE

1/4 OUNCE SALT

Heat oven to 325 F. Line a 12-by-17inch baking sheet with parchment paper sprayed with cooking spray. Combine all ingredients in a bowl and mix well. Spread evenly onto a lined baking sheet, pressing firmly into pan. Bake for 25 to 27 minutes, rotating once during baking to ensure even browning. Remove when the edges are golden brown and let cool. Slice into desired-size bars and wrap or store in an airtight container. Store for up to 2 weeks unrefrigerated or 1 month in the refrigerator.

by Megan Rule

photos by Travis Engvall

Whenever Atticus store manager McKenzie Stanley gets behind the coffee bar, her goal is to ensure that customers leave with happy taste buds, feeling like they are a little part of the Park City community. Located on lower Main Street, Atticus is known for its eclectic mix of caffeinated drinks and unique flavors, and for being a charming place to grab a book, a gift or a table.

As a Utah native, Stanley believes that part of her journey is learning about and sharing the place she loves. After a few years away from the Beehive State, she came back ready to make an impact. In just eight months at Atticus, she has already become a favorite barista among regulars, who come in to get their energizing drinks and experience her welcoming and friendly spirit. She, of course, already knows their orders and, more often than not, their names.

WHAT DREW YOU TO THIS JOB?

I am originally from Sandy, Utah, but after spending my whole life in this state, I felt it was my moment to be free from everything I had known. I really put myself out into the world, practiced self-love and resiliency. I went on a self-discovery journey to Washington state, where I got to meet so many different people and understand life outside Utah. After working at a coffee shop for three years, I found my bubble at Atticus.

WHAT HAS YOUR EXPERIENCE AT ATTICUS BEEN LIKE, COMPARED TO YOUR TIME IN WASHINGTON STATE?

Park City is becoming my home, and Atticus is an extension of that. I know our customers by name and what their drink order is. I look forward to seeing my regulars.

I’ve been working the past few months to network with local businesses here and try to build a community for Park City employees to connect in. Ultimately, I want to grow what Atticus means to the community and extend that not just on Main Street but in Park City as a whole. I go to businesses around town and take free coffees, because I know how busy days can be. I like to remind our community that Atticus has your back.

LET’S GET INTO YOUR DRINK CREATIONS. HOW DO YOU GO ABOUT COMING UP WITH SEASONAL SPECIALS?

I’m always on the bar at some point during my shift. I love creating new flavors to give customers a chance to try something different. We carry over 30 teas, matcha, cold brew and coffee, so there’s a lot to work with. We have a wide menu that allows us to create custom drinks that every customer will love and come back for — that you can’t find anywhere else.

WHAT IS YOUR CURRENT GO-TO ORDER OR YOUR FAVORITE THING ON THE MENU?

I’m really proud of our organic matcha

raspberry cold foam, which is on the summer menu. It’s definitely my obsession right now. It’s not a common combination, but I could drink this one every day and not get sick of it.

I get inspired by my mother — she could make something out of nothing. She’s always creating, and she taught me that the slightest adjustments can take a recipe from good to delicious. Once you find that right combination of flavors and measurements, through trial and error, it’s bliss.

HOW DO YOU GET YOUR IDEAS?

I pull ideas from Pinterest to start. I’ll see a beautiful drink and its ingredients, then improvise from there. I like to think of the products we offer, then what a customer might enjoy. Most times I start with my favorite tea or blend, then think how to put a different spin on it. I think about, “How do we make something memorable that you can’t get somewhere else?” Knowing the notes of the teas and coffees is huge.

IF YOU HAVE THE WHOLE DAY OFF, WHAT’S YOUR DREAM AGENDA?

I love going hiking with my dog. He’s a minipoodle who gets exhausted halfway through when we do go, so I end up carrying him the rest of the way home. In the fall, I love long drives. I love taking an Atticus coffee and a book, hiking to a peak and hanging out there to read in silence. I love the trails by Main Street and Deer Valley.

When I have time to myself, I try to find ways to take care of myself and do what pleases me. I have friends who teach yoga, so I’ll go to their class. Sometimes I even have customers come in to Atticus who teach fitness classes and I’ll try to go to those as well.

WE LIKE TO ASK EVERYONE WE INTERVIEW: WHAT IS SOMETHING YOU, AS A BARISTA, ARE EMBARRASSED TO ADMIT YOU EAT AND/OR DRINK?

Sugar-free Red Bull and sour gummies, specifically as a combination. Working at a coffee shop, I never want to fess up to liking energy drinks, but I’m an addict.

MCKENZIE STANLEY is all about being a part of the Park City community.

Adjust the sweetness of the raspberry syrup according to your taste preference. You can also customize the cold foam by experimenting with different ratios of raspberry syrup to coconut milk or heavy cream.

ATTICUS’ RASPBERRY COLD FOAM ICED MATCHA

1/2 cup raspberry simple syrup

1/2 cup coconut milk or heavy cream

8 ounces water

1 1/2 teaspoons Sugimoto Tea matcha powder Fresh raspberries or a sprinkle of matcha powder, for garnish

For the raspberry cold foam:

In a mixing bowl, combine the raspberry simple syrup with the coconut milk (or heavy cream). Using a whisk or a handheld frother, whisk the mixture vigorously until it becomes thick and creamy, with no visible bubbles.

For the matcha:

In a glass or a shaker, add the matcha powder to water and whisk or shake together until the powder is fully dissolved and the mixture is smooth.

To assemble the raspberry cold foam iced matcha: Fill a tall glass with ice cubes. Pour the prepared matcha over the ice. Carefully pour the raspberry cold foam on top of the matcha, allowing it to float and create a layered effect. Garnish with fresh raspberries or a sprinkle of matcha powder on top.

Kitchen Views

Take a look inside a couple’s remodel.

had her at the celery.

This story starts in a New York City bar in the 1990s when Joe Sembrat walked in with a bunch of celery under his arm. The vegetable caught his now-wife Julya’s eye, as she figured that meant he could cook. Little did she know he grew up in the kitchen with an Italian grandmother and was a well-versed amateur chef. They have been together

ever since and still share a love of cooking. For the most part, Joe does the cooking while Julya does the baking. Their kitchen is the central hub of their lives, and cooking has gotten them through good times and bad. While they recently achieved empty-nest status, their kids are not far away, so they still frequently welcome family and friends to their downtown Park City home.

by Leigh Wilson photos by Dan Campbell

BAKING BEAUTY: Julya Sembrat typically does the baking in her family, while her husband cooks more of the meals.

They moved to Park City in 2019, mostly for the proximity to outdoor adventure, but with Joe traveling often for work, having an international airport close by was an important factor. After running a conservation company with her husband for 20 years, Julya set her sights on becoming a professional baker in their new town. She achieved a culinary certificate from the Park City Culinary Institute and was ready to begin a new job at Windy Ridge Bakery in March 2020. The world had other plans, unfortunately. For now, baking has remained a hobby, and Julya turned her attention to designing their new home on Rossi Hill.

Over the last 30 years, the Sembrats have renovated seven homes, including spots in Santa Fe, New Mexico, and Telluride, Colorado. Each home presented new challenges and opportunities to improve on the last. The Old Town home was their first to design and build from the ground up. The biggest challenge with the Rossi Hill home was the small footprint and

fitting everything they wanted into a 750-square-foot kitchen, dining and living area; they could expand vertically but not horizontally on their lot. Knowing that the kitchen is the main focus of their lives, they made a few sacrifices to design their dream kitchen — a smaller dining room, for example. And the pantry is in the basement. But the custom-built 65-by-112-inch Calacatta marble island leaves plenty of room for cooking and socializing.

The Rossi Hill kitchen is a stark contrast to recent kitchen trends of dark gray and brushed silver. Julya wanted her new kitchen to be warm and bright, with white walls and light cabinets. In this instance, capitalizing on natural light meant opting for spacious windows over cabinets. Fortunately, the giant island has plenty of storage space, and the cabinets were cleverly designed to hold the most frequently accessed appliances like her trusty KitchenAid stand mixer.

While the rest of the house is filled with striking art pieces from all over the world, the kitchen is clean and uncluttered. A few potted cactus plants line the windowsill, and the counters are left mostly bare for space to work. Spending time with Julya as she whips up her kids’ favorite key lime pie in her kitchen, it’s clear that no detail was left to chance. This is truly a cook’s kitchen, with so much thought put into every aspect of the design.

JULYA’S KEY LIME PIE

FOR THE GRAHAM CRACKER CRUST:

9 FULL GRAHAM CRACKERS, FINELY PROCESSED

3 TABLESPOONS SUGAR

5 TABLESPOONS UNSALTED BUTTER, MELTED

> Adjust oven rack to center position and heat oven to 325 F. Mix graham cracker crumbs and sugar in a medium bowl. Add the butter and stir with a fork until well blended. Pour mixture into a 9-inch pie pan. Press crumb over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about

15 minutes. Transfer pan to a wire rack and cool to room temperature, about 20 minutes. Pour lime filling into crust and bake until center is set yet wiggly when jiggled (15 to 17 minutes). Return pie to wire rack. Cool to room temperature. Refrigerate until well chilled, at least 3 hours.

FOR THE LIME FILLING:

4 TEASPOONS LIME ZEST

1/2 CUP STRAINED LIME JUICE (FROM 3 TO 4 LIMES)

4 LARGE EGG YOLKS

ONE 14-OUNCE CAN SWEETENED CONDENSED MILK

> Whisk lime zest and yolks in medium bowl until tinted light green

(about 2 minutes). Beat in milk, then juice, until combined. Set aside at room temperature to thicken.

FOR THE WHIPPED CREAM TOPPING:

3/4 CUP HEAVY CREAM

1/4 CUP POWDERED SUGAR

1 LIME, THINLY SLICED AND DIPPED IN SUGAR

> Add the cream and sugar to a medium bowl and whisk or beat until soft peaks form. If using sugared lime slices, place on the pie in a circle next to the crust rim. Slice pie and add a dollop of whipped cream to each slice.

FEATURES INCLUDE:

A NARROW ROLLING CABINET FOR SPICES

A SEPARATE VEGETABLE SINK

A SEPARATE BAR AREA SO COCKTAILS CAN BE MADE WITHOUT DISRUPTING THE KITCHEN FLOW AN INDUCTION STOVETOP

STRATEGICALLY PLACED WINDOWS TO CAPITALIZE ON THE VIEWS OVER OLD TOWN

ONE OF THE MOST UNIQUE FEATURES OF JULYA’S KITCHEN IS THE MARMOLEUM FLOOR. THIS ALLNATURAL, ECO-FRIENDLY MATERIAL HAS A MATTE STONE LOOK THAT BLENDS SEAMLESSLY WITH THE KITCHEN. JULYA CHOSE IT FOR THE SOFT FEEL UNDERFOOT. NOT ONLY IS SHE LESS LIKELY TO BREAK SOMETHING ON THIS FLOOR, BUT IT ALSO HAS EXTRA CUSHIONING, WHICH IS GREAT FOR A BAKER WHO STANDS FOR MANY HOURS ON END!

GO-TO COOKBOOKS:

THE “BIBLES” ARE HER BIBLE. WHETHER IT’S THE CAKE BIBLE OR THE PIE AND PASTRY BIBLE, THESE COOKBOOKS BY ROSE LEVY BERANBAUM ARE JULYA’S GO-TO COOKBOOKS.

FAVORITE THINGS TO BAKE:

SHE LOVES THE CLASSICS: CAKE AND BREAD — WHATEVER PLEASES THE MASSES. TYPICALLY AN OLD-FASHIONED CHOCOLATE CAKE DOES THE TRICK.

INGREDIENT SHOPPING:

THE LOCAL PARK CITY GROCERY STORES USUALLY HAVE EVERYTHING SHE NEEDS, BUT AN OCCASIONAL TRIP TO CAPUTO’S IN SALT LAKE CITY IS SOMETIMES NECESSARY.

JULYA’S FAVORITE COOKING SHOWS:

ACE OF CAKES

TOP CHEF

THE GREAT BRITISH BAKING SHOW

Want to make this kitchen your own? This house is currently (at press time) for sale and listed by Julie Hopkins Real Estate.

When in the mountains, do as the Mountainkind do.

When your sense of awe is matched by your sense of responsibility, you’re the Mountainkind. Here, visitors and locals tend to work together in preserving Park City’s history, natural beauty and unique charm. The best ways to help? Give your car a vacation too, by using our free public transit system. Take an e-bike for a spin using Summit Bike Share. Recycle. Use refillable water bottles. When we all respect the mountains, wildlife and others on the trail, we realize that while nature’s resources may be limited, there’s always kindness to go around. Learn more at VisitParkCity.com

FOOD AND FUN IS FOUND ALL OVER WHEN YOU MAKE A ADVENTURE-FULL-CIRCLE, FILLED ROAD TRIP AROUND OREGON.

COOS BAY GRANTS PASS DO A ROUND R O A D T PIRHGUORHT

by Allison Arthur

Every time I take a trip to Oregon, I (not so secretly) think about moving there. The views, the brews, the adventures are all endless, and it is filled with quaint towns and small businesses doing big things. As I nosh on seasoned tacos at sunset or stroll to a dockside seafood spot, it also dawns on me that it is a lot cheaper than Park City. But with retirement coming no time soon, for now, I just visit and daydream about a future filled with road trips.

This outline of an Oregon adventure is meant to inspire others to go explore. There is so much to do in any direction you head. Start on the coast for the scenic spots, but don’t discount what you will find in the interior loop — plenty of wineries and waterfalls, for example. Along the way, don’t miss the many places to refuel on food. Follow along to see some of the endless possibilities ...

BEND

Stay: Nestled in the charming town of Sisters, The Cottage Inn has six adorable spots to rest your head in addition to a lounge and lots of lovely outdoor space. Every detail has been lovingly curated for privacy and comfort in your own little home. Fall in love with the cruiser bikes that are available for you to ride around the neighboring paths. The location is right on the quiet edge of town, easily walkable to all the charming shops, coffee hotspots and local eateries.

Foodie Finds: From the freshly baked bread to Jackson’s Corner ’s mission to “consciously source food,” we loved everything about this popular lunch spot near downtown. Feast Food Company is just the kind of restaurant we like to support. The owners started as a food truck and have worked their way into brick and mortar, where they source everything themselves and make everything from scratch. Everything about Gompers Distillery, from the

Prohibition-era persona of the owner, Michael Hart, to the hidden room in the tasting room, makes you want to hang out here for a while. And then you taste the gin — flavored with Oregon juniper berries that Hart handpicks himself. One sniff of Sisters Coffee and your senses will awaken. This multi-generational family-run favorite of Oregonians has small roots, sourcing ethically from unique coffee beans, but big plans. Try a bottle of wine from Central Vineyards, where the vineyards overlook Smith Rock State Park and the grapes grow naturally, without chemicals. If you’re like us, no visit to a foodie destination is complete without a visit to a farmers market, and the Bend Farmers Market does not disappoint. Don’t leave without an Ocean Roll from The Sparrow Bakery The Ale Apothecary is far from your average brewery. By naturally carbonating with Oregon honey and fruit, the goal of the owner is to tie-in the land and give the beers a sense of space. Try the barrel-aged sours.

HOOD RIVER

WILLAMETTE VALLEY

Stay: Located in downtown McMinnville and the heart of the Willamette Valley, the charming Atticus Hotel is steps away from 18 tasting rooms and only a 20-minute drive in any direction to more than 250 wineries. Be sure to take time to explore the art and carefully constructed nuances at the hotel. Small touches include the house-made body scrub/salt you’ll find in the soaking tubs and a curated selection of books you can browse or buy in your room.

Foodie Finds: Within walking distance from the Atticus, don’t miss Pizza Capo for wood-fired Neapolitanstyle pies, James Beard Award-winning Nick’s Italian Cafe and an allAmerican breakfast at Crescent Café. Take an excursion to the Mac Market and try an assortment of local favorites at this food hall. We loved the freshly fried doughnuts. Want to dine while you drink? Left Coast Estate offers a pizza pairing experience that is prime for recharging on carbs throughout the day. The pizza is the real deal, cooked out of a wood oven with classic and gourmet options available. At Domaine Serene, you can pair your wines with Oregon oysters or a cheese plate. Not to be missed is a gastronomic tasting at Stoller Family Estate. A dish accompanies each wine, and the result is impeccable. Imagine caviar on a farm-fresh egg to go along with your chardonnay or filet mignon with chimichurri to match the History Red Blend.

LEGACY ESTATES

LEFT COAST ESTATE

HOOD RIVER

Stay: Horsefeathers Hotel is the newest hotel in Hood River (more of a collection of nice apartments) that can be booked all together if you are a group or reserved in one-, two- or three-bedroom arrangements, depending on your needs. All come with a full kitchen and private outdoor spaces. The location is nothing short of perfect. We suggest spending a day biking with MountNBarrel guides, making stops for food and drinks along the way.

Foodie Finds: If you’re looking for a quintessential Northwest brewery, pFriem Family Brewers is a go-to hotspot. Grab a tasting flight, and don’t forget to leave room for a bartender’s choice. All the classic dinner options are good choices; don’t miss the Northwest mussels and fries. Include Broder Øst on your list for breakfast. Scandinavian specialties like Swedish hash and Danish pancakes are even better than they sound. All the bread is exceptional, and the sides, like sautéed greens and house-made chicken-apple sausage, are even better. It will be hard to decide which taco at Love & Hominy will be your new favorite. Everything is done with intention, and it shows, from the special seasoning blend on the taco shells, to the margarita rimmed with Old Bay (trust us and them, it works). Don’t leave without a frosé to go. You can walk around town drinking it legally.

MONTAGE

BIG SKY

HORSEFEATHERS HOTEL

LOVE & HOMINY

UPPER COAST

Stay: Cannon Beach’s iconic Stephanie Inn is a serene way to gaze at The Goonies rock. Walk off the freshly baked cookies right out the front door to the beach, then head to the spa before dinner at the award-winning Stephanie Inn Dining Room. Cozy up in bed with a movie and popcorn — if you can take your eyes off the rocky coastline outside your window.

Foodie Finds: Buttercup Ice

Creams & Chowders in Nehalem is a place you should go out of your way for. The simple menu consists of four monthly rotating chowder flavors and eight far-from-usual ice cream combinations. Try your hand at crabbing at Kelly’s Marina near Rockaway Beach after lunch.

MID COAST

Stay: Likely one of the more unusual and special lodging experiences you’ll have, the Newport Belle Bed & Breakfast is a 97-foot paddlewheel boat permanently moored in Newport’s South Beach Marina. It offers five luxurious staterooms and is walking distance to the town, where many dining options await.

Foodie Finds: Local Ocean is THE place to go for Oregon seafood. Feast on all the local favorites while you take in a view of the dock where all the fish come in. You can even buy seafood for your next meal at the market downstairs.

LOCAL OCEAN

BUTTERCUP ICE CREAMS & CHOWDERS

SOUTHERN COAST

Stay: Bay Point Landing is glamping at its best. Each cabin, camp spot or Airstream rental comes with a coastal view and lovely spots to lounge, build a fire and regroup with showers, laundry, a gym, yard games and more.

Foodie Finds: Right on the waterfront boardwalk in Bandon, Tony’s Crab Shack is a seafood shack at its finest. From seafood cocktails, oysters and whole steamed crabs, to house specials like fish tacos and Bandon’s Famous Crab (sandwich), they’ve got it all — and it’s all good. Bread & Roses Bakery in Yachats is worth saving a sweet craving for. The gourmet cupcakes and coffee are just what the road trip ordered, and they hit the spot. And the 7 Devils Waterfront Alehouse offers views and brews in Coos Bay.

ALONG THE WAY …

MAKE TIME TO MOUNTAIN BIKE ON WHISKEY RUN AND HIKE ON THE SCENIC OREGON COAST TRAIL PAST BREATHTAKING VIEWS OF ROCKY COASTLINE AROUND SUNSET BAY AND SHORE ACRES, FAMOUS FOR THE WINTER STORMS THAT EXPLODE UP THE ROCK WALLS. THE DRIVE THROUGH THE JEDEDIAH SMITH REDWOODS STATE PARK NEAR THE SOUTHERN EDGE OF THE COAST OFFERS A WINDING ROAD THROUGH REDWOOD TREES THAT WILL BLOW YOU AWAY.

NEWPORT BELLE BED & BREAKFAST

7 DEVILS WATERFRONT ALEHOUSE

TONY’S CRAB SHACK

GRANTS PASS AREA

Former Dishing market director Brooke Danahy left us to move to southern Oregon and run Ashland Mountain Adventures. The business offers mountain bike shuttles and is a full-service bike shop. The shuttles drop you at the base of Mt. Ashland, giving you access to 30-plus miles of fast and flowy single-track trails for all levels of riders, with 5,000 feet of descending right back into downtown Ashland. Be sure to say hello if you go and try out one of her can’t-miss dining, hiking and wine- and beer-tasting suggestions in the area.

“FOR WINERIES, IRVINE & ROBERTS VINEYARDS IS A FAVORITE, WITH GREAT PINOT NOIR AND ROSÉ AND GREAT VIEWS. AND WE ABSOLUTELY LOVE WOOLDRIDGE CREEK VINEYARD & CRUSHPAD CREAMERY IN APPLEGATE,” DANAHY SAYS.

“AT SKOUT, ASHLAND , THERE ARE 40-PLUS BEERS ON TAP, GREAT FOOD AND OPEN-AIR SEATING WITH FIRE PITS OUTSIDE. THE PERFECT PLACE TO ROLL INTO AFTER A BIKE RIDE!”

“ CLYDE’S CORNER IS ONE OF OUR FAVORITE RESTAURANTS IN THE AREA. THEY SERVE INCREDIBLE WOOD-FIRED PIZZA AND GREAT COCKTAILS.”

“ COMMON BLOCK BREWING COMPANY IN MEDFORD SERVES GOOD FOOD AND BEER WITH A COOL OUTSIDE SEATING AREA.”

“ TABLE MOUNTAIN AND GRIZZLY PEAK ARE TWO COOL HIKES WITH AMAZING VIEWS.”

“IN GRANT’S PASS, STEAM DISTILLERY IS FUN FOR EXCEPTIONAL COCKTAILS, PRIMARILY USING SPIRITS THEY DISTILL RIGHT IN THE BACK OF THE BAR. EVERYTHING FROM THE ARTWORK TO THE DRINKS IS STEAMPUNK INSPIRED.”

STEAM DISTILLERY

BROOKE DANAHY

DISHING RESTAURANT LISTINGS

A GUIDE TO SOME OF THE BEST PLACES TO DINE IN AND AROUND PARK CITY

FRESHIE’S LOBSTER CO.

350 MAIN

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

INDONESIAN RICE NOODLES: PEANUT SAUCE AND COCONUT BROTH, CRISPY ONIONS, SWEET SOY SAUCE, SRIRACHA-AGAVE, HARICOTS VERTS

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

710 BODEGA ON MAIN

Modern-style tapas bar

Open daily 5 p.m. to close | 710 Main St. 435.649.6979 | 710bodegaparkcity.com

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.

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

ANNEX BURGER

The family-friendly side of No Name Saloon

Open daily for lunch and dinner | 449 Main St.

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, KICKIN’ HONEY GARLIC, 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

ATTICUS

A community-minded coffee shop, teahouse and cafe

Open daily 7 a.m.–6 p.m. | 738 Main St.

atticustea.com

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

MENU SAMPLING

THE USUAL: OPEN-FACE NOSHMANS NY BAGEL WITH CREAM CHEESE, AVOCADO, FRESH CRACKED PEPPER AND A DRIZZLE OF BALSAMIC GLAZE

TREE OF LIFE SMOOTHIE: KIWI, ORGANIC GREENS, AVOCADO, ORANGE, TOPPED WITH HEMP SEEDS

BOO RADLEY BAR: PEANUT BUTTER CHOCOLATE OAT BARS, MADE IN-HOUSE DAILY

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

BANGKOK THAI ON MAIN

Authentic Thai food for more than 27 years

Open daily for lunch and dinner starting at 12 p.m. | 605 Main St. 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

BIG DIPPER

Modern and internationally inspired French dip sandwiches

Open daily 11 a.m. to 9 p.m. | 227 Main St. 435.513.7100 | bigdipperpc.com

Take a dip into something a little different at upper Main Street’s newest addition. Sandwiches rule at this interesting spot, and each comes with its own dipping accoutrement. The restaurant is located in the bottom of the historically preserved Star Hotel, which now also houses cocktail lounge Star Bar and has been completely restored. 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.

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

BUONA VITA RISTORANTE ITALIANO

Family-owned and serving authentic Italian cuisine

Open daily 5 p.m. to close | 804 Main St. 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

BUTCHER’S CHOP HOUSE & BAR

Mountain-view patio dining at the base of the Town Lift

Open daily, see website for seasonal hours | 751 Main St. 435.647.0040 | butcherschophouse.com

With quality steaks and great ambience, Butcher’s Chop House has something for everyone in their warm, classic steakhouse setting. In addition to steaks, the family-friendly restaurant features chops, seafood, salads, pasta and a kids’ menu. All items on the Butcher’s block include a choice of two sides. Try the prime rib, a local favorite. The beautifully finished cherry wood bar boasts one of the finest wine lists and liquor displays in Utah. Also, watch all of your favorite sporting events on the TVs available in the bar. Or, if you prefer, be sure to dine outside and enjoy Butcher’s patio seating located next to the Town Lift, with great views of the mountain. 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.

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

CHICKEN-FRIED CHICKEN: CHICKEN BREAST PAILLARD, DOUBLE-DIPPED AND FRIED CRISP, MASHED POTATOES, COUNTRY GRAVY, BROCCOLINI

TOASTED MONET: KETEL ONE BOTANICAL GRAPEFRUIT AND ROSE, CHATEAU MONET RASPBERRY LIQUEUR, LEMON AND LIME JUICE, HOUSE SIMPLE, LAVENDER BITTERS, TOPPED WITH PROSECCO

COURCHEVEL BISTRO

The flavors of France, the charm of Main Street Open to the public Wed.–Sun. 5 to 9 p.m. | 201 Heber Ave. 435.572.4398 | courchevelbistro.com

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

Executive Chef Clement Gelas has brought the flavors of his home country of France to the heart of Park City. You might imagine that you’re in the northern French Alps rather than the mountains of Utah as you dine on risotto de crozete or braised chicken coq au vin. Courchevel was recently named one of the “World’s Best New Restaurants for 2020” by CNN Travel. The wine list is equally exceptional, as evidenced by prestigious awards from Wine Spectator for the past four consecutive years. Courchevel is open to the public but also features a members-only lounge and patio downstairs reserved for Talisker Club members. Stop in to savor Park City life at Courchevel Bistro.

MENU SAMPLING

“CAPUTO’S AGED” RACLETTE CHESSE: WARM POTATOES, CREMINELLI CHARCUTERIE, PETITE SALAD

BAKED BRIE: PARK CITY CREAMERY BRIE STONE FRUIT MARMALADE, CROSTINI, APPLE

ONION TART: APPLE SALAD, ROCKHILL GRUYÈRE CHEESE

YELLOW PERCH “FISH AND CHIPS”: HOUSE-MADE FRENCH FRIES, BEER BATTER, BEURRE BLANC

ARCTIC CHAR BOUILLABAISSE: SAFFRON BROTH, PEI MUSSELS, CRAWFISH EMULSION, TRADITIONAL VEGETABLES

RAVIOLI ROYAN: HERB AND CHEESE RAVIOLI, ARUGULA PESTO, TOMATO CONFIT, BEURRE BLANC

DON GALLO

Mexico City-style authentic Mexican cuisine

Open daily for lunch and dinner | 412 Main St. 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

FLANAGAN’S ON MAIN

Irish pub and restaurant

Open seven days a week; dine in, online ordering and takeout | 438 Main St. 435.649.8600 | flanagansonmain.com

This classic Irish pub is rich with history adorning its decorated walls and used in its old-school Irish recipes. You’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 outdoor seating as well as 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 Thursday and Friday, and live music and karaoke on Saturday night. Flanagan’s is also available to cater your next event.

MENU SAMPLING

BLACKENED AHI CROSTINI: SEARED AND BLACKENED AHI TUNA, CILANTRO, PEPITAS, PICO DE GALLO, AVOCADO AND SRIRACHA, SERVED ON SLICED CIABATTA

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

HARVEST

Community-minded cafe serving Australian-style breakfast and brunch

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

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 who 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

JAVA COW

Fun and delicious destination cafe, bakery and creamery

Open daily at 8 a.m. | 402 Main St. 435.647.7711 | javacowparkcity.com

This landmark on 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!

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)

KANEO

Mediterranean | bar | lounge

Open daily for lunch and dinner, Sat. and Sun. brunch | 508 Main St.

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 in which 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 Mediterranean-influenced dining experience, Kaneo invites guests to taste a flavorful menu along with thoughtfully curated beverages.

MENU SAMPLING

TUNA TARTAR: FRIED RICE, HARISSA AIOLI, STURGEON CAVIAR, PICKLED SERRANO

LAMB CHOPS: GREEK POTATOES, EGGPLANT, ZA’ATAR CHIMICHURRI

ROASTED HARISSA CAULIFLOWER: WARM CORIANDER HUMMUS, DUKKAH, PISTACHIO CRUMB

OCTOPUS CARPACCIO: SPANISH OCTOPUS, FRISÉE, LEMON MANDARIN CITRONETTE, DILL, AGED PARMESAN

PORK ROLL: PORK LOIN, GRUYÈRE CHEESE, SPINACH, OYSTER MUSHROOMS, GARLIC MASHED POTATOES, DEMI-GLACE

BAKED WHOLE FISH: LADOLEMONO SAUCE, LEMON HERB POTATOES, CHARRED LEMON

THE NELSON COTTAGE

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

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

MENU SAMPLING

MILK ROLLS: LOCAL BUTTER, WHISKEY-SMOKED SEA SALT

CLAM & HAM: MANILA CLAMS, SPECK WITH CORIANDER BLOSSOM AND CHARRED BREAD

SMOKED DUKES MAYO EGG SALAD: TROUT ROE, TOASTED BRIOCHE AND FRESH HERB SALAD

CRISPY DUCK: LEMONGRASS CARAMEL, BOK CHOY

ROCKY MT. ELK “A LA CARBON”: OREGON BLACK TRUFFLE, ANSON MILLS GRITS, SAUCE BIRRIA

SPRUCE CANELÉS: LOCAL GOAT’S MILK CAJETA, BURNT ORANGE GELATO

NO NAME SALOON & GRILL

Famous Main Street bar known for buffalo burgers; must be 21+ Lunch, dinner and a late-night menu | 447 Main St. 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

O’SHUCKS THE WHITE HOUSE

“Where All the Nuts Go” Open daily 8 a.m.–1 a.m. | 628 Park Ave. 435.200.8624 | oshucksutah.com

The newest spot in the long established O’Shucks family, O’Shucks The White House, serves breakfast, lunch and dinner every day and is conveniently located just off of Main Street on Park Avenue. Start your day with a Café Latte at b&D’s inside O’Shucks (Make it an adult version after 10 a.m.). The build-your-own scramble and omelet meals are endlessly satisfying and available until 1 p.m. The O’Shucks Bar menu (which starts at noon and is served until midnight) is brimming with hard-to-resist dishes like Minnesota Walleye Fish ’n Chips, coconut shrimp and ahi tuna, loaded salads and cheeseburgers that can be doubled at your request. The environment is an open and inviting space, with an outdoor patio for sunny days. Go for the live music on Friday and Saturday nights, and stay for the special sushi menu, served from 5 to 11 p.m., that’s an explosion of flavors.

MENU SAMPLING

SUGAR MAGNOLIA SANDWICH: BROWN-SUGARED BACON, SUN-DRIED TOMATO, BALSAMIC GLAZE, TWO EGGS, PEPPER JACK, SERVED ON A BUN SAN FRANCISCO JOE’S: THREE EGGS, GROUND BEEF, SPINACH, MUSHROOMS AND ONIONS WITH SOURDOUGH, HASH BROWNS OR SLICED TOMATO

THE DETONATOR: TWO PATTIES, CHERRY PEPPERS, BEER-BATTERED ONION STRAWS, SMOKED BACON, ’SHUCKS SAUCE, SERVED WITH FRIES MAUI WOWIE CHICKEN: GRILLED CHICKEN BREAST, PINEAPPLE RING, TEMPURA PEPPER TOPPED WITH TERIYAKI AND TOKYO SAUCE

SEATTLE CRUNCH ROLL: SPICY SALMON, AVOCADO AND CUCUMBER ROLLED IN TEMPURA CRUNCHIES

RED BANJO PIZZA

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

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.

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

SHABU

Freestyle Asian cuisine

Lunch daily at 12 p.m., dinner nightly at 5 p.m. | 442 Main St. 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.

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

THE SPUR BAR & GRILL

Upscale pub food and live music in a comfortable setting

Open daily 11–1 a.m. | 352 Main St. 435.615.1618 | thespurbarandgrill.com

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).

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

TINA’S KITCHEN

Argentinian-style sweets and empanadas Open daily 9 a.m.–5 p.m. | 136 Heber Ave. #105

Find a taste of Argentina via the owner’s heritage and family recipes in the heart of Park City. From empanadas to sweets, you will feel a touch of owner Valentina’s home with each bite. Stroll into the shop just off Main Street and relax over an afternoon snack with an indulgent iced dulce de leche latte. You can go sweet or savory here, but why choose? There are breakfast options with scrambled egg, bacon and more, or vegetarian choices like sweet corn and butternut squash, and you can’t go wrong with the traditional beef. There is even a vegan empanada with Beyond Meat and veggies so nobody needs to miss out. Then satisfy your sweet tooth with a traditional alfajor stuffed with dulce de leche and a delectable brownie bar. You can even take home a supply of frozen empanadas to take and bake at home next time you get a craving. Whole cakes are available for order and reasonably priced.

BLUEBERRY SCONES, BROWNIE BARS, COCO SQUARES, SWEET BREADS, CARROT CAKES AND MORE

TRADITIONAL ARGENTINE PASTRIES WITH TWO DELICATE BUTTERY COOKIES SANDWICHING A DOLLOP OF CREAMY DULCE DE LECHE

BREAKFAST EMPANADAS: SOFTLY SCRAMBLED EGGS, CRISPY BACON, ROASTED POTATOES AND CHEESE

ARGENTINIAN-STYLE PULLED PORK EMPANADA: SHREDDED PORK ROASTED IN BEER WITH CHIMICHURRI AND MOZZARELLA

SWEET CORN & BÉCHAMEL SAUCE EMPANADA: WHOLE-KERNEL CORN SAUTÉED WITH DICED ONIONS AND SCALLIONS, MIXED WITH CREAMY

HOUSE-MADE BÉCHAMEL SAUCE AND MOZZARELLA

TOP OF MAIN BREW PUB

Still misbehaving while serving “Beer With Altitude!”

See website for current hours | 250 Main St. 435.649.0900 | topofmainbrewpub.com

Unwind and relax at the Top of Main Brew Pub in beautiful Park City. 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 countryfried steak and eggs, huevos rancheros and Brigham’s Brew French Toast, 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

YUKI YAMA 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

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.

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

THE 7880 CLUB

Elegance and elevated dining at Stein Eriksen Residences

Open Wed.–Sun. 11:30 a.m.–9 p.m. | 6702 Stein Cir.

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 also the food is its own experience of sophisticated yet comfortable American cuisine. Relax by a wall of windows while you enjoy seasonal salads and sandwiches at lunch. Experiment with items like fresh Maine sea scallops or Utah lamb chop 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 diners who want to enjoy lunch in the fresh mountain air on the outdoor deck are equally welcome. Expect everything you’ve come to love about the service and quality of food in the Stein Eriksen collection.

MENU SAMPLING

YUKON GOLD CRISP NACHOS: ROGUE CREAMERY SMOKED BLUE CHEESE, MAPLE-GLAZED BACON, GRILLED RED ONION

SHRIMP & CORN FRITTERS: BUTTERMILK REMOULADE, ESPLETTE-ROASTED CHIVE OIL, SMOKED TROUT ROE

PERUVIAN CHICKEN THIGH SANDWICH: SPICY GREEN SAUCE, RED ONION, AVOCADO, ROMAINE ON A CIABATTA BUN

PAN-ROASTED PACIFIC SABLEFISH: FORBIDDEN RICE, ENGLISH PEA AND LEEK SALAD, YUZU-MISO GLAZE

DOUBLE R RANCH STRIPLOIN: YUKON GOLD POTATOES, BROCCOLINI, MUSHROOM JUS

STRAWBERRY CHOCOLATE BAR: VALRHONA WHITE CHOCOLATE BLONDIE, STRAWBERRY GANACHE, STRAWBERRY ICE CREAM

THE BRASS TAG AT DEER VALLEY

Brick-oven Italian cuisine

Dinner, Thurs.–Sun. 5–9 p.m. | 2900 Deer Valley Dr. 435.645.6632 | deervalley.com/thebrasstag

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 restaurant is open for dinner Thursday through Sunday during the summer season, where you can dine on the patio or inside and enjoy a selection of shareable Italian cuisine either at your table or to go. Menu items include creative appetizers, fresh salads, hearty pasta, build-your-own brick oven pizza, savory steak and more, featuring the best locally sourced ingredients and accompaniments. Don’t forget dessert, including the Bomboloni or a selection of house-made ice cream from the Deer Valley Creamery. A full bar, beer and wine are available, and most dietary needs are accommodated. Two-for-one appetizers all summer long.

MENU SAMPLING

THREE-MEAT BOLOGNESE: SLOW-BRAISED LAMB, WILD BOAR, VEAL

MELON SALAD: COMPRESSED MELON, CRISPY PROSCIUTTO, TOASTED PISTACHIOS, ARUGULA, MINT, BURRATA, FIG BALSAMIC VINAIGRETTE

SMOKED MARGHERITA PIZZA: SMOKED MOZZARELLA, SPICY MARINARA, BASIL, ROASTED GARLIC, CALABRIAN CHILE OIL

SALMON PUTTANESCA: OLIVES, CAPERS, ASPARAGUS, TOMATO SAUCE (OPTION TO ADD PASTA)

BOMBOLONI: LIMONCELLO PASTRY CREAM, STRAWBERRY, BASIL, BALSAMIC COMPOTE

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

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.

MENU SAMPLING

GNOCCHI & LAMB SAUSAGE: RED WINE SAUCE, ROASTED PEPPERS

POMEGRANATE & FENNEL BURRATA: BASIL, KUMQUATS, SABA DRESSING

RATATOUILLE PIZZETTA: FENNEL PURÉE, GRUYÈRE CHEESE

VEAL BOLOGNESE & TAGLIATELLE: BLISTERED TOMATOES, MANCHEGO CHEESE

SCALLOPS & MUSHROOMS: PANCETTA, SAFFRON CREAM

VANILLA BEAN PANNA COTTA: MACERATED BERRIES, RASPBERRY PISTACHIO CRUMBLE

GLITRETIND AT STEIN ERIKSEN LODGE

A legendary setting with delectable eats Sunday brunch, daily lunch, après bike and dinner | 7700 Stein Way

435.645.6455 | steinlodge.com/dining

Glitretind, located mid-mountain in Deer Valley, sets the standard for exceptional service joined with award-winning culinary offerings. This Forbes Five-Star restaurant combines stunning mountain views and a charming ambience, making 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. Be sure to inquire about enhancing your experience with private dining in one of the Alpen globes. Glitretind serves tradition, luxury and service with every morsel.

MENU SAMPLING

LOBSTER POT PIE: LOBSTER VELOUTÉ, ROOT VEGETABLES, PUFF PASTRY

SEARED FOIE GRAS: BRIOCHE, COCONUT, CHAMOMILE MERINGUE, BLACK CURRANT, ANISE HYSSOP

CITRUS-CURED SALMON: CELERIAC, MEYER LEMON KOSHO, HORSERADISH THREADS, GINGER BROTH

POULET ROUGE CHICKEN: GARAM MASALA POTATO HASH, GRILLED ARROWHEAD CABBAGE, CILANTRO-MINT CHUTNEY

ROCKY MOUNTAIN ELK TENDERLOIN: POTATO PURÉE, PETITE VEGETABLES, SPINACH, TRUFFLE JUS

BLACK FOREST CHEESECAKE: HUKAMBI CHOCOLATE CHEESECAKE, HOT CHERRY AND KIRSCH SYRUP, TIMUT PEPPER AND VANILLA NAMELAKA

LA STELLINA

Timeless Italian cuisine

Dinner 5–10 p.m., Wed.–Sun. | 2300 Deer Valley Dr. E.

435.940.5700 | srdvdining.com

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 kneads 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.

MENU SAMPLING

RIGATONI BOLOGNESE: RAGU, CARROT, ONION, GARLIC

GARLIC SHRIMP LINGUINE: SQUID INK PASTA FROM BORGATTI’S OF ARTHUR AVE., BRONX, NY, RED SAUCE

CLAMS ALLA VODKA: CAMPENELLE PASTA, BREAD CRUMBS, LEMON

ARUGULA: BASIL, RICOTTA, MOZZARELLA, LEMON, SHAVED PARMESAN

NIMAN RANCH LAMB: FAVA BEANS, ROSEMARY, PANCETTA, GREMOLATA

CURED MEAT BOARD: ROTATING SELECTION OF CURED HAND-CUT MEATS

RIME AT THE ST. REGIS DEER VALLEY

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.

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.

MENU SAMPLING

GRILLED UTAH LAMB CHOPS: SMOKED CHILE GLAZE, BRUSSELS SPROUTS, PISTACHIO

ROASTED CAMPBELL RIVER SALMON: CORN VELOUTÉ, PIQUILLO PEPPERS, LIME, CILANTRO

OYSTERS: CLASSIC ACCOMPANIMENTS

CLASSIC STEAK TARTARE: MUSTARD, CORNICHONS, LEMON, TOAST

LUMP CRAB CAKE: CELERY SLAW, GRAPEFRUIT, GRAIN MUSTARD

MAINE MUSSELS: GARLIC, HERBS, WHITE WINE, PESTO TOAST

THE STICKY WICKET

American contemporary 11:30 a.m.–6 p.m. daily; Open until 8 p.m. Tuesdays June 18–Aug. 20, 21+ bar

435.645.6724 | deervalley.com/stickywicket | 7600 Royal St.

Step back in time to the golden era of skiing at The Sticky Wicket. This vintage 21+ bar is located mid-mountain, upstairs from the Silver Lake Lodge, and will take you back to the early days on the slopes. Serving lunch daily and open late for Twilight Nights, the menu includes delectable appetizers, signature sandwiches, crisp salads and desserts large enough to share. Try some favorite dishes like the Sticky Finger Brisket Fries, Nashville Fried Chicken Sandwich or Fish N’ Chips. Satisfy your sweet tooth with house-made ice cream from the Deer Valley Creamery or the Mixed Berry Tart Cobbler. The full-service bar serves handcrafted cocktails as well as a wide selection of wine, ciders, seltzers and beer.

MENU SAMPLING

STICKY FINGERS WAFFLE FRIES: SHAVED BRISKET, HOUSE-MADE QUESO, TOMATO, ONION, JALAPEÑO, CORN, CILANTRO, SOUR CREAM

DUCK & TRUFFLE WAFFLE FRIES: DUCK GRAVY, CHEESE CURDS, TRUFFLE AIOLI, HERBS, CALABRIAN CHILE RELISH

PRETZEL STICKS: HOUSE-MADE QUESO, HORSERADISH WHOLE-GRAIN MUSTARD

THE ROYAL STREET GUACAMOLE: ROASTED SWEET CORN, GUAJILLO CHILE POWDER, CREMA LIME SPICED TORTILLA CHIPS

MIXED BERRY TART COBBLER: BERRY COMPOTE, OATMEAL STREUSEL, RASPBERRY SAUCE, FRESH FRUIT, VANILLA ICE CREAM

BONEYARD SALOON

Great food and locals’ favorite, live music on the rooftop all summer Open daily for lunch and dinner | 1251 Kearns Blvd.

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. Custom signature cocktails are also available, along with a full bar of spirits. Access rooftop dining with live music (schedule available on website) and outdoor patio seating in addition to the multiple dining areas throughout the restaurant that 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

DEELICIOUS CAFÉ

Coffee, breakfast, lunch, take-home meals, party platters, chef-prepared meals

Mon.–Fri. 7:30 a.m.–4 p.m. | 6440 N. Business Park Loop Rd., Ste. Q

435.731.7911 | deeliciousparkcity.com/deelicious-cafe

From breakfast to lunch and all the way through with an express meal to go for dinner, Deelicious Café has it all. Start your day with a selection of coffee and teas, a made-to-order burrito, avocado toast or a PC Granola blueberry parfait.

The new “micro bakery” offers a selection of sweets, bread and bagels. For lunch, you can pick up daily fresh-made soups and salads, hot or cold made-to-order sandwiches, hot vegetable sides or meals to go. Don’t miss an opportunity to order one of the daily special hot sandwiches; all of them come with your choice of sides (we can’t resist the garlic rosemary tater tots). You can get any sandwich as a panini or a wrap as well. The take-and-bake express meals are a steal, and when you grab one to go, your evening just got a lot easier. Be sure to check the weekly menus online and order in advance if you’re in a hurry.

MENU SAMPLING

SPICE-ROASTED SWEET POTATO & FARM EGG BURRITO: BLACK BEANS, ROASTED POBLANOS, EGGS, HOUSE-MADE PICO DE GALLO, CHEESE AVOCADO TOAST: CREAMY SMASHED LEMON AVOCADO, WATERMELON RADISH, PANTALA DUKKAH, LEMON-INFUSED OLIVE OIL DRIZZLE, BABY

WILD ARUGULA, YOUR CHOICE OF TOASTED SOURDOUGH OR TOASTED FOCACCIA

ROASTED BEET & GOAT CHEESE SALAD: APRICOT-ROASTED BEETS, BABY ARUGULA, CREAMY GOAT CHEESE, CANDIED PECANS, SWEET ORANGE

SUPREMES, CITRUS VINAIGRETTE

CHICKEN POT PIE HAND PIE: ROASTED CHICKEN BREAST, VEGETABLES, HOUSE CHICKEN STOCK GRAVY, WRAPPED IN A FLAKY PASTRY CRUST

ESTE PIZZA

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

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.

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

FRESHIE’S LOBSTER CO.

Cafe and food truck serving fresh Maine lobster

Open daily 11 a.m.–8 p.m. | 1915 Prospector Ave.

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 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

CRAB CAESAR SALAD: JONAH CRAB, ROMAINE, TOMATOES, GUACAMOLE, SPICY PEPPERS, CAESAR DRESSING

CLAM CHOWDER: NEW ENGLAND STYLE WITH CREAM, CLAMS, POTATOES, CHIVES, OYSTER CRACKERS

GRUB STEAK RESTAURANT

Classic Western steakhouse

Open nightly at 5 | 2093 Sidewinder Dr. 435.649.8060 | grubsteakparkcity.com

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 Moody, 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 fine 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.

MENU SAMPLING

JUMBO ARTICHOKE: GRILLED AND SERVED WITH LEMON CAPER AIOLI AND DRAWN BUTTER

TOMAHAWK RIB-EYE: TWO-INCH-THICK CERTIFIED BEEF RIB-EYE 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

LUNA’S KITCHEN

Gluten-free kitchen and juicery

Open Mon.–Sat. at 9 a.m. | 1400 Snow Creek Dr., Ste. L 435.731.8383 | lunaskitchenparkcity.com

Luna’s Kitchen is the premier destination in Park City where both locals and visitors can indulge in a selection of health-conscious foods for breakfast, lunch and gourmet grab-and-go. Whether you’re hitting the trails or simply strolling through town, Luna’s has you covered with a variety of delicious offerings. From smoothies and fresh juices to hearty salads, flavorful flatbreads, family-style take-home meals and delectable baked goods, Luna’s offers everything you need to satisfy yourself, your family and your friends. With an entirely gluten-free kitchen that caters to dietary preferences, the owner is dedicated to crafting clean foods that taste great. Planning a gathering? Luna’s has you covered with catering services, and when the holidays arrive, why stress when you can entrust the Luna’s team to handle the feast? Experience Luna’s fresh, laid-back vibe today.

MENU SAMPLING

CURRIED BUTTERNUT SQUASH BISQUE: LOCAL BUTTERNUT SQUASH, BLENDED WITH COCONUT MILK AND SPICES

BLACK BEAN BURGER: HOUSE-MADE BLACK BEAN BURGER, ROMAINE, SPROUTS, TOMATO, PICKLED ONION, ORANGE-CUMIN VINAIGRETTE DRIZZLE

LUNA’S COBB SALAD: MIXED GREENS, HERB-MARINATED CHICKEN BREAST, BACON, BEET-PICKLED EGG, LOCAL GOAT FETA, FRESH BERRIES, FENNEL, HOUSE GREEN GODDESS DRESSING

CHICKEN CAESAR WRAP: CRISP ROMAINE, HERB-MARINATED CHICKEN BREAST, HOUSE CAESAR DRESSING AND A FRESH SQUEEZE OF LEMON, IN A HOUSE-MADE WRAP

PARK CITY ROADHOUSE GRILL

Delicious craft cocktails and a traditional and eclectic menu

See website for current hours | 1900 Park Ave.

435.649.9868 | parkcityroadhouse.com

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.

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

TUPELO PARK CITY

Globally inspired with a Southern accent

Dinner nightly 5:30–close | 1500 Kearns Blvd. 435.292.0888 | tupeloparkcity.com

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

MENU SAMPLING

LOCAL BEET SALAD: STRAWBERRIES, RHUBARB SYRUP, GRAPEFRUIT, PARMESAN FOAM

COMPRESSED APRICOTS: GOAT CHEESE, BALSAMIC, SMOKED PECANS, CANDIED MUSTARD

COUNTRY HAM CROQUETTE: PIMIENTO CHEDDAR, DILL CUCUMBER YOGURT

TUPELO FRIED CHICKEN: GREEN RIVER CREAMED CORN, SQUASH PICKLES, HOT SAUCE BUTTER (LIMITED AVAILABILITY)

ENGLISH PEA RISOTTO: LOCAL MUSHROOMS, BLACK GARLIC, CRISPY LEEKS

BLACKED SWORDFISH: CAROLINA GOLD RICE, NORI, KIMCHI, BENNE SEEDS, JALAPEÑO DRESSING

VERSANTE HEARTH + BAR

Italian comfort food with local beers and craft cocktails

Dinner nightly 5–10 p.m. | 2346 Park Ave.

435.604.4012 | parkcitypeaks.com/versante

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 an artisan pizza, pasta, salad or burger. The well-rounded menu paired with a vast beverage selection will “Peak” your interest. Winner of a 2022 Travelers’ Choice Award, Versante provides a polished casual dining experience that’s great for a family dinner or romantic night out. Versante recently welcomed back Executive Chef Ezequiel Rivera, who has spent the last year expanding his knowledge, and he is excited to elevate the menu. 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.

MENU SAMPLING

THE FIG PIE: FIG AND BRIE SPREAD, VERSANTE CHEESE BLEND, PROSCIUTTO, MUSHROOMS, FIGS, ARUGULA, BALSAMIC GLAZE, LEMON ZEST

BRUSCHETTA: RICOTTA AND BURRATA SPREAD, CONFIT TOMATO, ARUGULA, PROSCIUTTO, BALSAMIC GLAZE

LOBSTER RAVIOLI: GOLD CREEK FARMS CHEESE SAUCE, TOMATO CHUTNEY, LEMON ZEST, CHIVES

CLAM LINGUINI: WHITE WINE BEURRE BLANC, FRESH CLAMS, CHIVES, GOLD CREEK ROMANO

DESOLATION MULE: 21SEED JALAPEÑO CUCUMBER TEQUILA, EFFEN CUCUMBER VODKA, LIME, GINGER BEER

APRÈS PENDRY

Lively contemporary slope-side lounge, dining and libations

Daily breakfast, lunch, après and dinner | 2417 West High Mountain Rd. 435.800.1990 | pendry.com/park-city/dining | @pendryparkcity

Located slope-side at Canyons Village, the open, airy lobby of Après Pendry is 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 hand pies à la mode from Heber City’s June Pie that are hard to resist.

MENU SAMPLING

CHEESE & CHARCUTERIE: LOCAL ARTISAN CHEESES AND SALUMI, MARCONA ALMONDS, PICKLED VEGETABLES, WHOLE-GRAIN MUSTARD, JAM

ROASTED PORTOBELLO BANH-MI: VEGAN MAYO, CUCUMBER, JALAPEÑO, PICKLED DAIKON RADISH AND CARROT, BAGUETTE

WARM PRETZEL: BAVARIAN MUSTARD, CHEESE SAUCE

HUMMUS & GRILLED FLATBREAD: PARSLEY, OLIVE OIL, ZA’ATAR, PAPRIKA, PINE NUTS

WASATCH 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

BARTOLO’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

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.

MENU SAMPLING

SMOKED SALMON BENEDICT: DILL CREAM, HOLLANDAISE, PICKLED RED ONION, “EVERYTHING” SEEDS

RIGATONI BOLOGNESE: SLOW-COOKED ANGUS BEEF AND PORK MEAT SAUCE, PARMESAN, HOUSE-MADE RICOTTA

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

CREME BRÛLÉE: CREAMY VANILLA CUSTARD, CARAMELIZED SUGAR, STRAWBERRY

BIG DADDY’S PIZZA

Family-run pizzeria serving wings, rib tips, jalapeño poppers and more

Open daily | 1612 W. Ute Blvd., Ste. 111, Kimball Plaza 435.649.1591 | bigdaddyspizzapc.com

This family-run, classic pizzeria serves up the biggest pizza in the Wasatch Back. Over two feet in diameter and beginning with a whopping three pounds of dough, the pizza is then loaded with about four pounds of cheese and other toppings. So order with a big appetite. The Grand Daddy, in fact, hardly fits out the front door! Locals and visitors flock to this fast-casual spot for fresh flavors and come back for the stellar customer service. The dough and sauces are made in-house, and even the cheese is shredded and vegetables are chopped on site. Favorites include the Nasty Boy (meat pizza with a choice of two vegetables) and the 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 TWO-LITER SODA

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

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 fire pits 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 yellowfin tuna tartare with tomato water, crispy shallots and Fresno chiles, or creative salads if you want something lighter. For a heartier meal, try the burritos or tacos. Be sure to sample selections from the extensive list of tequila and mezcal, or opt for one of the plentiful beer or wine options.

MENU SAMPLING

YELLOWFIN TUNA TARTARE: TOMATO WATER, CRISPY SHALLOTS, FRESNO CHILES

TIJUANA CAESAR SALAD: BUTTER LETTUCE, CREAMY MANCHEGO DRESSING, TAJIN CROUTONS

POLLO RECADO ROJO: ACHIOTE-BRAISED CHICKEN, CHICKEN CHICHARRONES, AVOCADO, CREMA

CARNE ASADA TACOS: GRILLED SKIRT STEAK, PICO DE GALLO CHILE DE ÁRBOL SALSA, FRIJOL PUERCO

CHURROS: MEXICAN CHOCOLATE SAUCE

DRAFTS BURGER BAR

Burgers and milkshakes with a gourmet twist

Lunch and dinner; hours vary by season | 3000 Canyons Resort Dr. 435.655.2270 | DraftsParkCity.com

Drafts Burger Bar is an award-winning gastropub featuring handcrafted burgers, gourmet wings, delicious sides and showstopping milkshakes topped with confectionary items like chocolate-covered churros, Twix® or Pop-Tarts®. For lunch, try one of the inventive burgers like the So-Fish-ticated — grilled Atlantic salmon, maple glaze, superfood salad and BBQ rub, or a plant-based option like The Hot Bok Bok with plant-based chicken, coleslaw and pickles, tossed in Nashville hot sauce.

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

TATCHOS: TATER TOTS, SMOKED GOUDA CHEESE SAUCE, BACON, TOMATO, GREEN ONION, SOUR CREAM

DBB POWER BOWL: SUPERFOOD SALAD, UTAH SWEET CORN, HOUSE-MADE BLACK BEANS, QUINOA, CHEESE, AVOCADO, CUCUMBER, TOMATO,

SIDE OF CILANTRO LIME DRESSING

BLUE MOO BURGER: BACON, LETTUCE, TOMATO, CARAMELIZED ONIONS, DBB STEAK SAUCE, BLUE CHEESE CRUMBLE

VOTE FOR PEDRO BURGER: CHILE RELLENO, PEPPER JACK CHEESE, PICO DE GALLO, AVOCADO, SMOKED QUESO, FRIED JALAPEÑO, LETTUCE

WAKE ME UP BEFORE YOU COCOA SHAKE: CHOCOLATE ICE CREAM, MALT, CHOCOLATE CHURRO

EDGE STEAKHOUSE

Urban-steakhouse feel with top-quality meats and ingredients Reservations recommended; hours vary by season | 3000 Canyons Resort Dr. 435.655.2260 | EdgeParkCity.com

Edge Steakhouse delivers a cutting-edge culinary experience that takes the traditional steakhouse to a new level. Proudly Forbes 4-Star rated and the fivetime 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.

MENU SAMPLING

SNAKE RIVER FARMS: 10-OUNCE BLACK LABEL EYE OF RIB-EYE OR 8-OUNCE WAGYU ZABUTON

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, RADIATORE PASTA, DEMI-GLACE

EDGE SALAD: BUTTER LEAF LETTUCE, ENDIVE, ASPARAGUS, AVOCADO, HEIRLOOM TOMATO, PERUVIAN TRUFFLE POTATO CHIP, TRUFFLE VINAIGRETTE

EPC RESTAURANT & BAR AT HYATT CENTRIC PARK CITY

Seasonal, fresh, accessible menu

Daily breakfast, lunch and dinner | 3551 N. Escala Ct. 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 EPC 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-hike with breakfast, lunch or dinner. With a spacious deck and fire pit, EPC allows you 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 market 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 RAVIOLI, LEMON BEURRE BLANC, CRISPY SHALLOTS, MICROGREENS SALAD

COWBOY RIB-EYE STEAK: CERTIFIED ANGUS BEEF, CHOICE OF TWO SAUCES AND TWO SIDES

S’MORES FLATBREAD: NUTELLA, MARSHMALLOW, GRAHAM CRACKER CRUMBLES

HEARTH 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. 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: MIXED GREENS, ALMOND, APPLE, BEET, CRAISINS, BROWN RICE, YAM, POMEGRANATE VINAIGRETTE

CHEDDAR BISCUITS: HONEY BUTTER, CRACKED PEPPER

PORK AND SHRIMP SHUMAI: HOUSE-MADE DUMPLING, GARLIC CHILI

BISON BURGER: SWEET BACON & JALAPEÑO JAM, BLUE CHEESE MOUSSE, LETTUCE, BBQ CHIPS, CIABATTA

BIRRIA TACOS: BEEF BARBACOA, ADOBO, ONION & CILANTRO, RADISH, RICE, BEANS

LEMON BLUEBERRY CHEESECAKE: GRAHAM CRUST, BLUEBERRY COMPOTE, WHIPPED CREAM, WHITE CHOCOLATE CURLS

KITA

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

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 dinner options are accompanied by a curated menu of beer, wine, sake and cocktails. Splurge on a Japanese A5 wagyu steak or seared bay scallops or, better yet, both. But be warned: There is an array of desserts you will want to save room for, like seasonal mochi, baked cheesecake or the chocolate marquise with raspberry coulis, vanilla bean anglaise and fresh berries.

MENU SAMPLING

KARAAGE: JAPANESE FRIED CHICKEN, CABBAGE SLAW, YUZU URFA AÏOLI

CARROT GINGER SALAD: GINGER DRESSING, TOMATOES, CUCUMBER, RADISH, CARROT, RED ONION, AVOCADO, CILANTRO, SWEET BABY GEMS

DRAGON ROLL: CRAB, UNAGI, CUCUMBER, AVOCADO, EEL SAUCE

KITA ROLL: SALMON, CRAB, AVOCADO, CUCUMBER, SPICY TUNA, CRISPY RICE

HAMACHI CRUDO: SUDACHI, WHITE SOY, JAPONES PEPPER

SEARED BAY SCALLOPS: HEIRLOOM TOMATO, TOASTED ALMOND, SHISO, LEMON, ESPELETTE

PARK CITY BREWING

Classic brewery with innovative and seasonal beers Mon.–Fri. 11:30 a.m.–9 p.m., Sat.–Sun. 11 a.m.–9 p.m. | 1764 Uinta Way C1

435.200.8352 | parkcitybrewing.com

Park City Brewing was founded in 2013 by some beer enthusiasts and was recently revived and revamped by a group of locals who all live, work, play (and drink) here in Park City. The award-winner beers are a draw to the restaurant, of course, but so is the casual vibe and relaxed yet appealing menu. From beer-battered onion rings to snacks like their legendary wings and nachos to satisfying rice bowls and a bratwurst on a pretzel bun, all the dishes complement the rotating beer menu. Have a flight if you can’t decide on one, but a menu of house cocktails is equally impressive for anyone craving a drink instead. Park City Brewing is open for lunch and dinner every day and even a little earlier on Sunday at 11 for brunch items too (who can resist fried chicken and waffles?). Kids are welcome, and a kids’ menu is available too. No stop is complete without the warm caramel corn; the smell and the taste are addicting!

MENU SAMPLING

PCB PRETZEL BITES: FOUR SPENT BEER GRAIN HOUSE-MADE PRETZELS SERVED WITH SIREN’S CALL BEER CHEESE

NACHOS: HOUSE-MADE CHIPS, SIREN’S CALL BEER CHEESE, PICO, GREEN ONION, JALAPEÑOS, SOUR CREAM; ADD CHICKEN, PORK OR TRI-TIP

LEGENDARY WINGS: TRADITIONAL BONE-IN OR VEGAN CAULIFLOWER WINGS WITH CHOICE OF HOUSE BUFFALO, SNEAKER TREE BBQ, OR PLAIN,

SERVED WITH CELERY, CARROTS, RANCH OR BLUE CHEESE

FRIED CHICKEN SANDO: KEWPIE MAYO, RED CABBAGE, SRIRACHA, SCALLIONS, PICKLES

CARAMEL CORN: WARM CARAMEL CORN, ALMONDS, PECANS

POOL HOUSE

Rooftop lounge and pool serving classic American fare and drinks

Daily lunch and après | 2417 West High Mountain Rd.

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 Roasted Red Pepper Hummus or Wasatch 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

ROASTED RED PEPPER HUMMUS: GRILLED FLATBREAD, CRUDITÉS

ARTICHOKE & SPINACH DIP: OLIVE OIL CROSTINI

GRILLED VEGETABLE WRAP: GRILLED PEPPERS, ZUCCHINI, SPINACH, BUTTER LETTUCE, TOMATO, AVOCADO, RED PEPPER HUMMUS

CHEF’S SALAD: SPINACH, GEM LETTUCE, TOMATO, CUCUMBER, WILD RICE, AVOCADO, OLIVES, FETA, SUNFLOWER SEEDS, LEMON THYME VINAIGRETTE

CRISPY CHICKEN TENDERS: HONEY MUSTARD, FRENCH FRIES

WASATCH BURGER: AGED CHEDDAR, BUTTER LETTUCE, TOMATO, CARAMELIZED ONIONS, SPECIAL SAUCE, BRIOCHE BUN

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

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.

MENU SAMPLING

CHEF’S SELECTION OF PÂTÉ: TOASTED BRIOCHE, FRISÉE SALAD, PICKLED MUSTARD SEED

STUFFED SQUID: HOUSE SAUSAGE, URFA, CHARRED LEMON, CALABRIAN BEURRE BLANC

GRILLED GEM LETTUCE: PICKLED SHALLOTS, WHIPPED FETA, GREEN GODDESS VINAIGRETTE

LAVENDER-ROASTED DUCK: ROASTED BEET PUREE, GRILLED SUMMER VEGETABLES, UTAH HONEY GASTRIQUE LOBSTER TORTELLINI: HOUSE RICOTTA, MAINE LOBSTER, TOMATO, BEURRE BLANC

RED ROCK JUNCTION

High-quality craft beers and delicious food since 1994

Lunch and dinner daily; weekend brunch until 3 p.m. | 1640 W. Redstone Center

435.575.0295 | redrockbrewing.com

If you’re 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

VESSEL KITCHEN

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

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 its menus, with a design that emphasizes subtlety and allows the food to do the talking. Online ordering is available for a convenient, easy option for takeout.

MENU SAMPLING

ANDRELIPE SALAD: POBLANO LIME SLAW, JICAMA, RADISH, ESCABECHE PICKLES, COTIJA, SMASHED AVOCADO, ADOBO PEPITAS, AL PASTOR

CHICKEN THIGHS, PEPITA LIME VINAIGRETTE

THE NICKY G. SALAD: SPINACH, SMOKY EGGPLANT, FATTOUSH, CRISPY CHICKPEAS, SMOKED FETA, DRY RUBBED STEAK, TAHINI

FATTOUSH: PERSIAN CUCUMBER, RADISH, TOMATO, PARSLEY, MINT, TAHINI SHERRY VINAIGRETTE

THAI NOODLE SALAD: RICE NOODLES, RED CABBAGE, RED BELL PEPPER, CARROTS, CILANTRO, GREEN ONIONS, GINGER TAHINI DRESSING

UNCLE RICO: MASHED POTATOES, CHILE VERDE PORK, MACHA CORN, GUAJILLO CREMA, COTIJA CHEESE, MICRO CILANTRO

THE BLUE BOAR INN

European-inspired dining experience in an old-style European chateau

Breakfast, lunch and dinner daily; brunch on Sunday | 1235 Warm Springs Rd., Midway

435.654.1400 | theblueboarinn.com

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

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

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 22 consecutive years.

MENU SAMPLING

TRAIN BURGER: QUARTER-POUND HAMBURGER, HAM, MELTED SWISS AND AMERICAN CHEESE, SPECIAL SAUCE, TOMATO, LETTUCE AND PICKLES

CHICKEN SUPREME SANDWICH: BREADED CHICKEN

BREAST FILLET, HAM, SWISS CHEESE, MUSTARD SAUCE AND LETTUCE

FISH AND FRIES DINNER: THREE PIECES OF TAVERN-BATTERED COD, FRENCH FRIES, SPECIAL TARTAR SAUCE, COLESLAW, ROLL AND BUTTER

SOUTHWEST CHICKEN SALAD: BREADED CHICKEN, SHREDDED LETTUCE, PICO DE GALLO, GUACAMOLE, CORN, PINTO BEANS

GUACAMOLE BACON SWISS: QUARTER-POUND HAMBURGER, CRISP BACON, SWISS CHEESE, RANCH DRESSING, LETTUCE, TOMATO, GUACAMOLE

BEST OF STATE SHAKES: OREO, FRESH STRAWBERRY, ROCKY ROAD AND MORE CLASSIC FLAVORS

HIGH WEST DISTILLERY IN WANSHIP

Innovative Western cuisine with professional pairings and outstanding views

Wed.–Sat. lunch; Sun. brunch; Thu. and Fri. Supper Club | 27649 Old Lincoln Hwy.

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 select Thursdays and Fridays throughout the season from 6 to 8 p.m. Make a reservation today on Tock.

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

JADE’S CAFE

Fresh, seasonal favorites for breakfast and lunch

Daily breakfast and lunch | 200 Gateway Dr., Heber City

435.315.3686 | jadescafe.com

The new darling of Heber, Jade’s Cafe became an instant favorite when it opened last winter. This family-run hot spot makes everything from scratch and has a seasonal and rotating menu to keep things fresh on every visit. Favorites on the menu include a parmesan-crusted egg quesadilla and the hearty toasted oat pancake topped with blueberries and whipped maple butter. The hash brown waffle is a must-try side and goes nicely with the bacon melt sandwich. At Jade’s Café, the staff meticulously crafts every espresso shot, ensuring it meets the perfect parameters for a consistently delicious brew every time. Alongside the classic latté offerings, indulge in their array of specialty beverages, including chai, matcha, teas and more. And let’s not forget about their famous cinnamon roll made from croissant dough—crunchy and buttery on the outer layers, and fluffy and cinnamon-filled on the inside.

MENU SAMPLING

TOASTED OAT PANCAKE: WHIPPED MAPLE BUTTER, BLUEBERRIES, ALMOND AND SUNFLOWER GRANOLA AND MAPLE SYRUP

BISCUITS AND GRAVY: BUTTERMILK BISCUITS AND SAUSAGE GRAVY, CHILE OIL AND SUNNY EGGS

LEMON PARMESAN SALAD: PINE NUTS, PARMESAN, ARUGULA, LEMON, GARLIC, BREADCRUMBS WITH OPTION TO ADD SALMON, STEAK OR BACON

MASALA CHAI TEA LATTÉ: LOOSE-LEAF CHAI BLEND, BROWN SUGAR, SPRINKLED CHAI SPICES, MILK OF YOUR CHOOSING

HIBISCUS LEMONADE: HOUSE-MADE HIBISCUS TEA SYRUP, LEMON JUICE, MINT

CROISSANT CINNAMON ROLL: LAYERS OF BUTTERY CROISSANT DOUGH WITH CINNAMON SUGAR AND DRIZZLED WITH HOUSE-MADE FROSTING

MOUNTAIN WELLNESS BAR

Meal prep and healthy cafe; 100% gluten free Tue. 3–6 p.m.,Wed.–Fri. 8 a.m.–6

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.

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

AÇAÍ BOWL: 100% ORGANIC BRAZILIAN ACAI, HOUSE-MADE ORGANIC FROZEN BERRY BLEND, TOPPED WITH SIGNATURE GLUTEN-FREE GRANOLA, FRESH FRUIT, ORGANIC PEANUT BUTTER AND RAW HONEY

OAKLEY DINER

Iconic diner in the heart of Oakley Open daily 7 a.m.–9 p.m. | 981 W. Weber Canyon Rd., Oakley 435.783.1439 | oakleydiner.com

This classic diner, complete with red booths and a checkered tile floor, is a beloved spot for classic breakfast, lunch and dinner. Last year, the business expanded to offer a coffee shop, bakery and FiiZ Drinks soda shop, rounding out the location’s offerings. Now all baked goods are made in-house. Find all the classics, from breakfast Belgian waffles (served all day!) to a lineup of burgers and and sandwiches that will make it hard to decide what to order. The loaded chef salad is substantial, and it’s always hard to resist the club sandwich and a side of sweet potato fries. Save room for dessert, like the specialty milkshakes. The kid in all of us loves the PB&J milkshake, with peanut butter and mountain berry jam added to a vanilla shake with a mini pb&j on top! The team of chefs is top-notch, making sure everything comes out just right and offering something for the whole family to dine on.

MENU SAMPLING

VEGGIE BURRITO: KALE, BRUSSELS SPROUTS, ONIONS, BELL PEPPERS, POTATOES, EGGS, CHEDDAR CHEESE, SALSA, SOUR CREAM, AVOCADO BISCUITS AND COUNTRY GRAVY WITH HASH BROWNS

MEATLOAF SANDWICH: HONEY MUSTARD, CARAMELIZED ONION, PICKLES AND ARUGULA SERVED ON CIABATTA BUN

OAKLEY BURGER: 7-OUNCE DOUBLE PATTY BURGER, AMERICAN CHEESE, CARAMELIZED ONION, SHREDDED LETTUCE AND HOUSE SAUCE, SERVED ON OAKLEY BAKERY POTATO BUN

STRAWBERRY CONFETTI MILKSHAKE: STRAWBERRY SHAKE TOPPED WITH A CONFETTI CUPCAKE AND FRESH STRAWBERRIES

Chef Meghan

At Silver Star Ski & Sport, we focus on customer service first and place a strong emphasis on high-end rentals and demos for all ages and all seasons at competitive prices. You will find the industry’s best brands for rent and purchase, as well as the coolest apparel and accessories! We also o er full tuning and repair services for skis, snowboards and bicycles. There are many choices in town, but come see why we’re the greatest shop on the planet!