PARK CITY ISSUE NO. 20 + RECIPES FROM DISHES AROUND TOWN FIND OUT HOW TO
Find the recipe for this delicious sticky toffee pudding from Stein Collection inside!
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Located in Hotel Park City THIS IS HOW IT’S DONE!
OpenTable®
PARK CITY
Allison Arthur
Because I don’t drink coffee, I am a die-hard Atticus fan. The Edgar Almond is my favorite tea latte to warm up with and get the day going. If I need something more, Luna’s Kitchen has healthy juices and snacks.
ART DIRECTOR
Kristen Hartnett
MARKET DIRECTOR christie@dishingpc.com
Christie Johnson CONTRIBUTORS
Drew Bardana
Blake Bellet
Dan Campbell
Deb DeKoff
My pre-ski breakfast is Mountain Momma Cooks’ recipe for steel-cut apple pie oatmeal.
Jené Drennan
I head to Hill’s Kitchen for an oat latte and a granola bar.
Travis Engvall
Locke Hughes
I love to fuel up with a latte and bagel at Atticus, conveniently located on Main Street, across from the Town Lift!
Kendall Kelley
Megan Rule
I love going to Silver King Coffee and getting a breakfast burrito (with meat) and a hot dirty chai latte. Warm and filling before a day out!
Melissa Thomasma
Brian Upesleja
Nothing beats a big breakfast at Park City Roadhouse Grill. The menu is huge and so are the portions!
Leigh Wilson
The Bridge Cafe for breakfast tacos!
ON THE COVER:
Stein Collection’s sticky toffee pudding photo by Allison Arthur
DEER VALLEY CREATIVE ACADEMY
Scan the QR code to view our full list of classes and reserve your spot today.
What We C rave
AS a longtime Park City local, my life is deeply rooted in outdoor adventures. Whether I’m mountain biking in the warmer months or skiing — be it Nordic, uphill or downhill — you’ll always find me embracing the adventure with the right gear. My active lifestyle naturally fuels a love for food, especially the incredible local flavors that Park City has to offer.
From hearty comfort meals shared with family in the winter to quick grab-and-go items like my favorite PBJ smoothie at Silver King Coffee, I’m always on the hunt for fresh, wholesome dishes that keep me going. Growing up in Hawaii, I developed a deep love for fish and sushi, embracing the fresh, bold flavors of the islands. When I want to recreate that in
Park City, I love the ahi tuna poke at Après Pendry
Here I look for locally sourced ingredients in vibrant salads like the Refuel Salad at Hearth and Hill and hearty pasta dishes like pesto campanelle at Bartolo’s. I also love to cook, and when I am looking for inspiration, I check out one of the classes at Deer Valley Creative Academy. I’m excited to bring my passion for creativity and community to Dishing magazine. With my perspective as both an athlete and a food lover, I look forward to showcasing how healthy, locally sourced ingredients play an essential role in fueling an active, adventurous lifestyle.
—Christie Johnson, market director
Contributor Spotlight
Drennan
Writer Jené Drennan grew up in Michigan but made her way to Park City via Chicago, New York and San Diego — all fantastic food towns. She’s a full-time editor for a publication in California, and she loves freelance writing as a way to learn more about locals and the people in Park City’s restaurant industry. A passionate biker, she is on the executive board of a local 500-person cycling club (Stay Park City Cycling) and is the mom of two boys, ages 1 and 3.
Do you have any tips or recommendations for familyfriendly dining around Park City?
I can’t say I’d recommend ever dining out with a 1- and 3-year-old, but we like taking them to Five5eeds (for a babyccino!) and Park City Gardens for a treat where they can also run around. In the warmer months, we bike from Willow Creek playground to Hill’s Kitchen, where the granola bar is my toddler’s mandatory order. We also love the to-go and frozen meals from Salt Box.
How about favorite takeout spots and your go-to order?
Italian chopped salad and Old Town or Speziato pizzas from Versante, the Asian bowl at Boneyard, and lately one of the bowls from Spitz or Aubergine.
Where do you and your husband go when you need a date night?
For dinner, typically Handle, Yuki Yama, Tupelo, Twisted Fern or Hearth and Hill. We like date days so we can do an activity and get food after at Harvest, Five5eeds or Deer Valley Café.
Have you tried any of the new restaurants in Park City and if so, do you have a favorite and a dish you can’t wait to go back for?
I get ridiculously excited whenever there’s new food in town. I recently tried LOMA and had a couple of great dishes there, and I’m also thrilled to have a new Indian spot (Mumbai House) and fast-casual Mediterranean (Spitz). I can’t wait for Matilda to open.
Jené
Contemporary Luxury
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
FEATURES
60 APRÈS LIKE AN ATHLETE
Winter athletes give the inside scoop on where they eat after a day on the slopes.
83 HOME KITCHEN COOKS Carolina Gelen
TO C
Ask For It!
Readers’ favorite recipes from Park City restaurants
I saw a video on Dishing’s Instagram of a flaming drink from Tupelo and I am dying to know how they make it.
— MARK SOLOMAN, SALT LAKE CITY, UT
Tupelo’s JB Fashioned
1 1/2 ounces Alpine Distilling Triple Oak Whiskey
1/4 ounce Demerara syrup
3 dashes Angostura bitters
2 dashes orange bitters
1 red wine ice cube and a cherry soaked in bourbon, for garnish
To make the wine ice cube, simply pour leftover red wine into ice molds and rest in freezer for at least five hours. To make the cherry soaked in bourbon, preserve either fresh or jarred cherries in a glass of bourbon for up to a month.
> Add all ingredients to a rocks glass and stir to combine. Add the wine ice cube and smoke the drink with a portable smoking gun using cherry wood chips for about 10 seconds. Serve with a boozy cherry.
Tupelo created this cocktail for a special James Beard event they participated in this fall in New York City.
Ask For It!
This dish is always the perfect ending to an already great meal. I would love to have the secret to making it.
— CHIP HARPER, CHICAGO, IL
Stein Collection’s Sticky Toffee Pudding
For the cake:
1 1/4 cup water
1 teaspoon baking soda
6 1/4 ounces pitted dates
1 3/4 cups flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
2 ounces unsalted butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
> Bring water to a boil, and whisk in baking soda. Pour over dates in a bowl, then wrap and let sit at room temperature for 30 minutes. Blend the mixture in a food processor to a slightly chunky puree.
In a separate bowl, whisk together flour, baking powder and salt. Sift and set aside. Cream the butter and sugar using the paddle attachment in a stand mixer until pale and fluffy. Add eggs, one at a time, scraping bowl with each addition. Alternate adding the dry ingredients to the butter/egg mixture
with the date puree and vanilla. Remove the bowl from the mixer and finish mixing by hand, scraping the bottom and sides of the bowl. Mix just until smooth and homogenous. Pour or scoop batter into nonstick cupcake molds to 2/3 full. Bake at 350 F for 15-25 minutes (checking every 5 minutes), until well browned and springy to the touch. Unmold and let cool on wire rack.
For the toffee sauce:
9 ounces butter
7 ounces light brown sugar
This recipe serves 12 to 15. It has already been converted for high altitude, so if you live at sea level you will need to double the baking powder. Some of the measurements are also in weight, so you will need a digital kitchen scale for best results. If using dried dates, the water must be increased by 1/2 cup and the dates will need to soak for an additional 15 minutes.
3 ounces light corn syrup
10 ounces heavy cream 3/4 teaspoon fleur de sel 1 vanilla bean, cut down the middle
> Combine all ingredients in a large pot, having already split the vanilla bean and scraped the seeds from it into the pot. Bring to a full boil over medium-high heat, stirring occasionally. Reduce heat to a low simmer and cook the sauce for 5 minutes. Strain the sauce through a fine-mesh sieve or strainer.
For assembly: Vanilla ice cream
> Pour the sauce into soufflé ramekins (or coffee mugs, or any other microwaveable container large enough to hold the date cakes), using approximately 1/4 cup of sauce on each. Place a date cake in the sauce. Pour another 1/4 cup sauce on top of the date cake. Wrap tightly with plastic. Refrigerate cakes until ready to serve, then microwave individual cakes while still wrapped in plastic for 1 minute. Serve with vanilla ice cream.
One bite of the halloumi salad at Kaneo and we knew we had to have this dressing recipe. I could eat it with a spoon, it is so good!
— DANA EDWARDS, ATLANTA, GA
Kaneo’s Sweet Chile Salad Dressing
4 onions
4 garlic cloves
20 fresh Fresno chiles
2 tablespoons olive oil
4 teaspoons harissa powder
2 pounds ripe tomatoes
1 1/4 cups apple cider vinegar
1/3 cup brown sugar
2 cups unsweetened apple juice
3/4 cup water
Salt and black pepper, to taste
> Peel the onions and garlic, pull the stalks off the chiles, then roughly chop everything. Place a large pan on low heat with the olive oil, add the vegetables and cook for around 10 minutes, or until soft but not colored. Stir the harissa powder into the pan, then chop and add the tomatoes, followed by the vinegar, sugar, apple juice, water and a good pinch of salt and black pepper. Bring it to a boil, then simmer for 15 minutes, stirring occasionally. Carefully pour the mixture into a blender, pureeing until silky smooth, then pass it through a fine sieve.
At Kaneo, this dressing is served on a salad of mixed greens topped with halloumi cheese, peas, cucumber, cherry tomatoes, radishes and daikon.
Ask For It!
For the avocado-cilantro pesto:
1 bunch cilantro
8 cloves garlic
2 avocados
2 jalapeños, seeds removed
Juice from 2 limes
Pinch of salt
> Add all ingredients to a blender and puree until smooth.
EDITOR’S REQUEST: After enjoying this salad on last summer’s menu, I knew I had to get the recipe. In the meantime, I have sent others to try it, and they’ve always returned with rave reviews.
Add all ingredients to a blender and blend until smooth.
For assembling the salad:
Shaved carrots (mixed color)
Mixed greens
Queso fresco
Place a smear of avocado-cilantro pesto onto a plate. Place equal mixtures of carrots and greens that have been tossed in the jalapeño-agave dressing on top, then sprinkle with queso fresco.
Every time I see a miso cod on the menu at an Asian restaurant, I always order it. This version is especially good. Can you get them to share the recipe?
— JOHN WALTER, SAN DIEGO, CA
Shabu’s Sweet Miso Caramelized Black Cod
For the den miso sauce:
1 cup sake
1 cup mirin
1/3 cup sugar
1/3 cup white miso
> Combine sake and mirin in a small saucepan, and bring up to a boil over medium-high heat. When mixture reaches a boil, turn it down to a simmer for 3 minutes until alcohol is cooked off. Add sugar and stir until dissolved. Turn heat down to medium-low and whisk in miso until it is integrated. Cook for 45 minutes, stirring frequently until golden brown. Chill immediately.
For the cod:
1 pound black cod or sablefish
At Shabu, the fish is served with egg foo young, kung pao vegetables and crushed peanuts.
> Combine cod and den miso sauce and marinate refrigerated for up to 3 days. Heat oven to 350 F. Set cod, skin side down, on a sheet pan lined with parchment paper or a Silpat and cook for 6 minutes on the middle
rack. Rotate the pan and cook for another 6 minutes. Pull from the oven and turn the broiler on high. While the broiler heats up, flip the cod so the skin side faces up. Broil for 2 minutes or until the skin crisps.
Ask For It!
My husband and I love to get this dip when we go to the Spur, and it’s so good. I am a little afraid to see the recipe, but I would like to make it at home sometime.
— JEN SUTTON, PARK CITY
The Spur’s Warm Artichoke Spinach Dip
2 sticks butter
3 cups yellow onion, diced finely
1/3 cup garlic, minced
16 ounces cream cheese
24 ounces sour cream
1 cup heavy cream
6 ounces mozzarella, shredded
2 tablespoons Worcestershire sauce
2 tablespoons salt
2 teaspoons black pepper
Pinch of nutmeg
Two 13 3/4-ounce cans artichokes, finely chopped
Two 16-ounce bags frozen spinach, defrosted and drained of water
Zest of 1 lemon
1 tablespoon lemon juice
Tortilla chips, for serving
> In a saucepan over mediumhigh heat, sauté the butter, onion and garlic for 10 minutes, or until translucent. Reduce the heat to medium and add cream cheese, sour cream and heavy cream, stirring to combine before adding the remaining ingredients, except the lemon zest and juice. Cook for 10 minutes, whisking thoroughly to incorporate all ingredients. Remove from heat, cool, and add lemon zest and juice. Refrigerate until ready to use. Reheat in a 350 F oven until bubbly (about 15 minutes).
1 pound ground beef
1/2 cup onion, diced
1/2 cup bell pepper, chopped
1/2 cup ham, diced
1/4 cup jalapeño, diced
2 teaspoons beef base
1 quart heavy cream
1/4 cup flour
I love any excuse to eat biscuits and gravy and think the way they serve it at O’Shucks The White House with a kick of jalapeño is delicious. If they would share the recipe, it would be nice to make at home.
O’Shucks
— BRIAN IMPRODA, JACKSON, WY
The White House’s Biscuits & Gravy
1/4 cup butter
Salt and pepper, to taste Warm biscuits and any style eggs, for serving
> In a large saucepan over mediumhigh heat, brown the ground beef. Add the onions, bell peppers, ham and
jalapeño and continue to cook until wilted. Reduce heat to medium and add the beef base, heavy cream. Cook for several minutes to combine, then add the flour and butter and whisk until thickened. Season with salt and pepper and serve over warm biscuits topped with eggs.
Defining Dining Destinations
Dining as good as the views
A Lesson In Table Manners
Find out what goes where when setting the table, what to use each piece for and how to be the perfectly mannered dinner guest with a little help from Emily Post and Table Manners.
by Allison Arthur
FROM THE OBVIOUS, such as chewing with your mouth closed and putting your fork down between bites, to the more obscure, like what to use the fork at the top of your plate for and how to handle your olive pit in any setting, we got a crash course in table manners. With a little help from the etiquette experts at emilypost.com and tabletop rental company Table Manners, we are making manners at your next fancy event a breeze. Read on to become an expert in all things dining and etiquette.
FIRST, LET’S LEARN HOW TO SET THE TABLE.
Brooke Greer, owner of Table Manners, who rents high-end tabletop items and designs tablescapes for small and large events, digs into dishes (and more).
These outlines illustrate where to place and when to use items for casual and formal dinners. What can throw people off, says Greer, is not knowing in what order to use the silverware and which is the wine or water glass. “Chargers also throw people off,” Greer says. “They are not for eating. A plate is going to be served on top of it.” One way to combat this issue, she says, is to offer up a menu at each setting so people know what is coming and what to expect. Another trick she uses when bread is being served without a bread plate is to not place the bread on the table until a dinner plate is in place so the chargers don’t accidentally get used.
Other things for guests to consider when there is a service team in place include putting your utensils on your plate when you are done. “I am a stickler about having enough sets of silverware for every course,” Greer says.
For hosts, once the table is set, make sure everything lines up with other like items in the same spot on the table. She prefers that the bottoms of the utensils are in line and the plates are close to the bottom edge of the table without hanging off. This isn’t possible on a round table, so do your best to make it symmetrical.
Greer’s best advice for making a table look polished is to polish. “Polishing your dishes is super important. Make sure that there are no fingerprints or water marks on glasses and silverware,” she says.
A general rule is to use silverware from the outside in and place wine glasses, which tend to get refilled more often, toward the outside of the setting.
Remember to take a small enough portion so that there’s plenty left for everyone else.
BEGIN WITH THE BASICS FROM EMILYPOST.COM:
• Don’t have your smartphone on the table, and do have it set to silent or vibrate.
• Don’t use your utensils like a shovel or a pitchfork.
• Do wait until you’re done chewing to sip or swallow a drink or take your next bite.
• Don’t get ahead of fellow diners. Do pay attention to others’ eating and drinking pace so you stay on par.
• Don’t reach across the table for something; do ask for it to be passed to you.
• Do only cut one bite at a time and rest your fork and knife down on the plate between bites.
NOW LET’S DIG INTO, “HOW DO I ...?”
Pass food around the table?
When possible, offer a dish to your left, then serve yourself, and pass to the right. You can either hold the platter for the person you are passing to while they take food, or if the platter seems easy to hold and serve from, you may simply pass it to the guest next once you’ve taken your share. When you pass something with a handle, like a gravy boat, pass it with the handle side toward the person you are passing to, so that they can take it easily.
Deal with an unpleasant experience in my mouth?
If something you don’t care for ends up in your mouth, you can raise your fork to your mouth and subtly use your tongue to remove the object from your mouth and place it on your fork. Then place the item to the side of your plate.
If it went in with a utensil, it comes out on a utensil; if it went in with your fingers, it comes out with your fingers.
Signal that I’m finished?
Set your utensils on the plate so that both handles are resting on the numeral 4 on a clock. Then leave your plate exactly where it is. Pushing it away is not polite.
AND WHAT DO I DO WHEN ...?
Someone at the table has food on their face?
Do your friend a favor and subtly call their attention to it. Dabbing your chin and upper lip with your napkin occasionally is the best way to avoid finding yourself in need of this assistance.
I knock over my drink?
Immediately set the glass upright and apologize. Offer your napkin to dam the flow of liquid.
FINALLY, WE’RE READY FOR THE MAIN COURSE. HOW TO EAT ...
Artichokes
Artichoke leaves are always eaten with the fingers. Pluck off a leaf on the outside, dip its meaty base into the melted butter or sauce provided, then place it between your front teeth and pull forward. Continue leaf by leaf, placing discarded leaves on the edge of your plate (or on a plate provided for the purpose), until you’ve reached the artichoke’s thistle-like choke or the leaves are too small or meatless. Use your knife at a 45-degree angle to remove the remaining leaves from the choke, exposing the artichoke heart below. Then cut the heart into bite-sized pieces and eat it with a fork, dipping each forkful into the sauce.
Asian dishes
Chinese, Indian, Japanese, Thai, Vietnamese and Korean cuisines are well established in the United States. It is polite to know a bit about the traditions. For instance, at a Chinese or Japanese meal, it’s fine to hold the rice bowl close to your mouth; in Korean custom the bowl is left on the table. Since Asian food is communal, take care not to use your chopsticks when serving yourself. Ideally, ask for another pair of chopsticks that can travel with the communal bowl. Alternatively, you can reverse your chopsticks and use the wide end to serve food from the communal plate. Once you’ve touched a piece of food you must take it. And don’t pass food from chopsticks to chopsticks — always transfer food to a plate. Sauces are for dipping and aren’t poured over the food. As with Western etiquette, double dipping in a communal bowl is a no-no.
It’s also nice to follow the Asian custom of serving tea or sake to your fellow diners before you fill your own teacup.
Toast should be cut in half before it’s served.
Avocados
Avocado slices are cut and eaten with a fork. When an avocado is served halved in the shell, hold the shell to steady it and scoop out each bite with a spoon. When something is served in an avocado half, it’s fine to hold the shell steady while eating the contents — this time with a fork.
Breads
Bread and rolls are either served on individual bread plates or passed around the table in a basket, in which case diners take one piece, place it on their plate or bread plate, and pass it on. Use your fingers to break off each bite. Butter and eat that piece before breaking off and buttering another one. However, toast, hot biscuits and muffin halves can be buttered all over at once so that the butter has a chance to melt in.
Fried or flat bread
Naan, papadam and puri from India and pita bread from the Middle East are brought whole to the table on plates or in flat baskets. Break or tear off a fairly sizable piece with your fingers and transfer it to your plate, then tear off a smaller piece to eat.
Whole-loaf breads
When a whole loaf is served on a cutting board, use the accompanying bread knife to cut the loaf into slices for everyone at the table. Grasp the bread with a clean napkin (ask for one if one is not provided) while you are cutting it. Cut a round loaf in slices rather than wedges. Start by cutting the loaf in half; then turn the loaf 90 degrees, and, beginning at one side, cut into thin slices.
Whole cherry tomatoes
The trick to eating a whole cherry tomato is to use your knife or the edge of your salad bowl to hold the little tomato steady as you stick a fork into it. Gently push the tines of your fork against the tomato until they puncture it. If the tomato is large, cut
it in half by using the holes you just made with the fork as the spot to begin cutting. If the tomato is small enough to fit into your mouth whole, do so.
Corn on the cob
At a formal dinner party, corn should be cut off the cob and served in a dish rather than on the cob. When corn on the cob is served at a more casual event, eat it as neatly as possible with no noisy, nonstop chomping up and down the rows. To butter the corn, put pats or a scoop of butter onto your dinner plate, and then, using your knife, butter and season only a few rows of corn at a time.
Providing corn holders makes the job a lot less messy and can save burned fingers.
Lemons
When squeezing a lemon section over a dish or into tea, shield other diners from spraying them by holding a spoon or your cupped hand in front of it as you squeeze. After squeezing, place the lemon on the edge of the plate or drop it into your water.
Olives
Eat olives from an antipasto platter with your fingers; you also use your fingers to remove the pit from your mouth while using your hand as a screen. The pit goes into a small dish provided, or on the side of your plate. When olives come in a salad, eat them with your fork. Remove a pit from your mouth with your fork; then place the pit on the edge of your salad plate.
Shish kebab
Shish kebab are eaten directly from the skewer only when they’re served as an hors d’oeuvre. When eating shish kebab as a main course, lift the skewer and use your fork to push and slide the chunks off the skewer and onto your plate. Place the emptied skewer on the edge of your plate and use your knife and fork to cut the meat and vegetables into manageable pieces, one bite at a time.
Soup
Dip the spoon sideways into the soup at the near edge of the bowl, then skim from the front of the bowl to the back. Sip from the side of the spoon, being careful not to slurp. If the soup is too hot, it’s okay to blow gently over the soup before you put it in your mouth. If you want a bite of bread before eating your soup, don’t hold the bread in one hand and the soup spoon in the other. Instead, rest your spoon, then have a bite of bread. To retrieve the last spoonful, slightly tip the bowl away from you to reduce the chance of spilling in your lap.
When you are done, if the bowl is shallow, leave the spoon in the bowl; if the bowl is deep or the soup is in a cup, leave the spoon on the saucer it was served on.
French onion soup
Because this tricky-to-eat soup is topped with a slice of French bread covered with melted cheese, first break through to the soup. Then take a small amount of cheese onto your spoon and twirl it until the strand forms a small clump. At this point, cut the strand off neatly against the edge of the bowl, or you could use a knife if needed. Use your spoon, and a knife if necessary, to cut and eat the bread. Eat the cheese and bread, then enjoy the soup. If any strands of cheese trail from your mouth, bite them off cleanly so that they fall back into the bowl of the spoon.
Sushi and sashimi
In Japan, raw sushi is eaten with chopsticks or fingers. Whichever method you choose, there’s a correct way to dip a piece of sushi into the accompanying soy sauce. So that the sticky rice won’t break up, only dip the fish side into the sauce. Then bring the piece to your mouth and eat it in one bite (or two bites if the piece is too large).
Goldener Hirsch
Cena Ristorante Deer Valley
Deer Valley
Ways Fries 5
photos and story
by Allison Arthur
Where to find them: Courchevel
Why we love them: While called fries, these are more like a magical combination of an epic potato gratin that is fried into sticks. Decadent on their own, these fries are cooked in duck fat and served with a béarnaise sauce. Please, please never take these off the menu!
DUCK FAT FRIES 1
CRISPY POTATOES
Where to find them: Rime at The St. Regis Deer Valley
Why we love them: The potato wedges give you kind of the best of both worlds. Part baked potato, part fries, the insides are soft and fluffy and the outsides just crunchy enough to enjoy with a smoked pepper crème fraiche.
HAND-CUT, HOUSE-MADE FRENCH FRIES
Where to find them: Boneyard Saloon
Why we love them: A heaping pile of crispy fries sprinkled with just the right amount of Asiago cheese and a decadent truffle oil is impossible to resist. You can’t go wrong with that combination.
SKINNY-ISH BARBECUE FRIES
Where to find them: Big Dipper
Why we love them: Thin, crispy and seasoned with a chef’s special rub, the flavor profile doesn’t end there. Dip each one in the barbecue-ranch dipping sauce that comes on the side, and your mouth will thank you.
SWEET POTATO WAFFLE FRIES
Where to find them: Drafts Burger Bar
Why we love them: Though the choice of sides here makes it hard not to order the garlic butter tots, one taste of the sweet potato fries and you will be glad you tried them. Sprinkled with a popping top (imagine Pop Rocks but slightly less explosive), they offer an unexpected but welcome kick (literally).
Local Taste: Jenn Solomon
With a background working in restaurants, the yoga therapist and owner of PC Yoga Collective still maintains her passion and discerning taste for local food.
by Jené Drennan
photos by Travis Engvall
Before she found her calling as a yoga instructor and opened PC Yoga Collective in 2021, Jenn Solomon spent two decades working in restaurants. In 2018, Solomon and her partner, Virginia Solomon, moved to Park City from Memphis, where she oversaw restaurants and only taught yoga on the side. “We were spending all of our vacation time at our second house here and thought, “What the hell? Why not move?” Solomon says.
Initially Solomon worked for local restaurateur Bill White, but her path eventually led her to focus solely on yoga. She discovered that yoga plus behavioral therapy was an effective way to recover from trauma and addiction, and she became passionate about helping others. She spent more than a decade studying many facets of the practice, including yoga therapy, Ayurvedic principles and meditation and mindfulness. “Yoga doesn’t make you feel good, it just makes you feel,” Solomon says. “It gives you the tools to be with what you’re feeling.”
THE POKE BOWL (RIGHT) at Hearth and Hill is one of Solomon’s favorite dishes in town.
Solomon opened PC Yoga Collective and has since expanded the business, adding B-Side. Opening the business allowed Solomon to create “the safest place possible where people could come and meet themselves again.” The original Hot Room studio offers classes like Bikram and Sculpt with radiant heat, while B-Side focuses on things such as mindful stretch and perinatal classes without heat.
At PCYC, Solomon has not only created a popular hub for regular yogis, she has also created a space for those in search of yoga as a therapy tool. In addition to her work at PCYC, Solomon has offered yoga therapy to the Huntsman Mental Health Institute, Summit County Justice Department and the Children’s Justice Center.
Although yoga is her focus these days, Solomon is still passionate about food and where she lives. Here she shares her favorite restaurants and things to do around Park City.
What do you like most about living here?
Park City is not only gorgeous and an outdoor paradise, but it is filled with the kindest, most compassionate people I’ve ever met. I’m biased because our community at PCYC is beyond anything I’ve ever experienced.
What makes the PCYC community so unique?
People come to PCYC for lots of reasons, but we get the same consistent feedback that the energy and community vibe is like nothing else. And that community vibe is created and nurtured and noticed by our clients. It’s really an exceptionally friendly and supportive space, and it’s 100% because of the clients and other teachers who practice there.
How would you spend a perfect Park City day? Yoga (hot or not!) at PCYC, then coffee at Hill’s Kitchen — decaf for me until delivery! [Jenn and Virginia are expecting twins this summer.]
Depending on the season, some cross-country skiing at White Pine or a trail run/ hike in Round Valley. Lunch at Five5eeds with a stop at Luna’s Kitchen for some gluten-free treats. Then take advantage of an outdoor concert or movie (or Sundance!) with friends. Dinner at Yuki Yama to wrap it all up.
What are your favorite places to eat in town (and what do you order)?
Hearth and Hill — I’m obsessed with their poke bowl and would eat it every day if I wasn’t pregnant. We also love Thai So Good in Kimball — any of their curries or rice dishes. Hell, anything on the menu! Yuki Yama bluefin tuna tataki on their specials menu with fresh horseradish. Five5eeds avocado toast with bacon and egg added. I have celiac disease, and Park City is so good with options.
What’s one thing (restaurant or just food-related) you wish we had in Park City?
Can I say Trader Joe’s or Target, or will the masses come after me?
What are you most looking forward to about becoming a mom of twins with Virginia? [Solomon also has a 15-year-old.] I think I’m most excited for them to have built-in buddies and to get to know their individual personalities.
What are you most excited about for the future of PCYC?
We have such a strong yoga development program at PCYC, with beginner trainings, advanced trainings, weekend modules, etc.
I’m most excited to see how our teachers grow and then pass all of that knowledge off in their classes — whether it’s optimal body and movement integration or deepening states of awareness and immersion.
JENN AND VIRGINIA SOLOMON
Outside the Kitchen A Sweet Sledding
Soiree
We hit the sledding slopes at Promontory and brought along a spread to snack on.. by Allison Arthur and Kendall Kelley photos by
Dan Campbell
Awinter outing to sled is always a fun family affair. The thrills, the chills and the laughs make for a memorable adventure. Add in a hot chocolate bar, sweet treats, adult drinks and a spread of snacks, and you’ve got an afternoon nobody will forget. Read on to find out more about this sledding soiree and get inspiration for how you might re-create one yourself this winter.
ON LOCATION
PROMONTORY CLUB HAS AMENITIES FOR ALL OF ITS OWNERS AND GUESTS THAT INCLUDE A PRIVATE SLEDDING HILL. THE HILL IS TYPICALLY OPEN FRIDAYS, SATURDAYS AND SUNDAYS FROM NOON UNTIL DARK DURING THE WINTER MONTHS AND OFFERS SEVERAL LANES OF VARYING SPEEDS TO TUBE ON (WITH TUBES AND TRANSPORTATION PROVIDED).
ON THE MENU
PROMONTORY CLUB CATERED THIS FRESH-AIR AFFAIR WITH ELEVATED LUNCH BOXES THAT INCLUDED UPSCALE ITEMS LIKE GOURMET WRAPS, MINI SALADS, CHARCUTERIE, FRUIT, CURATED SNACKS AND MORE. THE PRESENTATION DETAILS LIKE MINI GLASS CONTAINERS AND ROSEMARY SKEWERS FOR OLIVES AND PEPPERS MADE THE MEAL FEEL SPECIAL.
WHILE IT MAY SEEM CONTRADICTORY TO HAVE SOMETHING COLD, DEER VALLEY RESORT’S HUGE ICE CREAM SANDWICHES (SOURCED AT DEER VALLEY CAFÉ AND MADE WITH THEIR FAMOUS COOKIES AND HOMEMADE ICE CREAM) WERE A HUGE HIT. ADDED BONUS: NO SPECIAL REFRIGERATION WAS NEEDED!
AT THE HOT CHOCOLATE BAR
DEANNA FITCHAT, OF DEELICIOUS PARK CITY, STYLED A SWEET SPREAD THAT WAS AS PRETTY AS IT WAS FUN TO DIG INTO. SHE HAD THE BASICS, OF COURSE, BUT ADDED A COLORFUL AND FLAVORFUL ARRAY OF TOPPINGS, ADDITIONS, SYRUPS, CANDY AND SO MUCH MORE. THE FAMOUS BROWN BUTTER-TOFFEECHOCOLATE CHIP COOKIES SHE SELLS IN HER CAFE WERE AN ADDED BONUS TO THE TREATS — PERFECT FOR DIPPING INTO A CUP OF HOT CHOCOLATE.
HOT CHOCOLATE HOW-TOS:
FITCHAT OFFERED THESE TIPS FOR MAKING A HOT CHOCOLATE BAR EVERYONE WILL ENJOY:
START BY FINDING ANY CLASSIC FLAVORS THAT GO WITH HOT CHOCOLATE AND WINTER — PEPPERMINT, PUMPKIN SPICE, CINNAMON — AND MARSHMALLOWS OF ALL SIZES, COLORS AND SHAPES. THEN LOOK FOR DIFFERENT COLORFUL CANDIES WITH VARYING SHAPES AND SIZES THAT GO WITH THE THEME. FINALLY, STYLE THE SETUP. DETAILS LIKE HANDWRITTEN LABELS AND SIGNS, SMALL GLASSES AND CONTAINERS FOR SERVING AND A FEW UNEXPECTED INGREDIENTS MAKE IT WAY MORE FUN. BUT OF COURSE, FITCHAT EMPHASIZES, START WITH REALLY GOOD HOT CHOCOLATE (I.E., NO POWDERED MIXES WITH WATER). AND LASTLY: “HAVE FUN WITH IT. SCOUR THE AISLES FOR CANDY AND CUTE DISPLAY ITEMS. THE FURTHER AHEAD YOU PLAN, THE BETTER. AT CHRISTMAS, JUST STOCK UP ON SEASONAL THINGS LIKE CANDY CANES. CANDIES LAST.”
SUGGESTED OPTIONS INCLUDE:
CHOCOLATE AND RAINBOW SPRINKLES
CANDY CANES
ANDES CHOCOLATE MINTS
CINNAMON
HOT TAMALES
PEANUT BUTTER MELTAWAYS
WHITE CHOCOLATE CHIPS
SAUCES: STRAWBERRY, CHOCOLATE, CARAMEL, WHITE CHOCOLATE
No refrigeration is needed. Use the snow to chill drinks and keep Deer Valley’s ice cream treats cold.
Thrills, chills and then hot chocolate.
Bold, globally inspired tapenades and seasonings that help you create quick weeknight meals, simple appetizers & thoughtful gifts.
Shop locally at The Market at Park City, Mountain Town Olive Oil, Park City Gift & Gourmet and other fine stores. For the full list and to shop online, VISIT PANTALA.LIFE
al Chocolate, we craft award-winning, small-batch te from ethically sourced, heirloom cacao We use servatives and only the purest ingredients to bring best tasting chocolate you’ll ever have. Since 2010, ebrated the unique origins of cacao from all regions he world and have brought people together through simple, meaningful . s Anna Seear, President & Female Led.
In the Kitchen with Jane Bayle
by Megan Rule
photos by Blake Bellet
JANE
Bayle’s motto: Work should Be fun! Though her title as head pastry chef for Leave Room for Dessert Eateries might register differently, Bayle is still a child at heart. Every day she brings her inner kid to life while she creates unique and playful desserts for customers of all ages.
“I think being a kid at heart brought me to pastry making,” she says. “My professors and mentors [at De La Salle University in Manila, Philippines] told me to focus on pastries because I can do so many fun things. I like to imagine and build it, then move on to my next idea.”
Originally from the Philippines, and with experience at resorts in the Park City area, including Montage Deer Valley, where she worked for seven years, Bayle brings to her kitchen not only the sweet tooth we bury deep down but also worldly flavors we would never think to combine.
BAYLE’S CHOCOLATE
TEXTURES FLOURLESS CHOCOLATE CAKE
3/4 cup water
2 cups plus 1 tablespoon butter
1 tablespoon coffee extract
1 1/8 cups sugar
2 cups plus 1 tablespoon dark chocolate
1 1/4 cups whole eggs, blended 1 cup egg yolks
> In a saucepot over medium-high heat, bring water, butter and coffee extract to a boil. Remove from heat and pour over chocolate to melt. Once softened, stir to combine. In a separate bowl, whisk eggs and egg
yolks together and slowly temper into the liquids and chocolate mixture, adding just a small amount at a time and allowing it to heat only gently so none of the eggs scramble, until all the egg mixture is incorporated. Using a hand blender, blend into a smooth consistency.
Pour into 10-inch spring pan lined with parchment paper and bake in a 300 F oven in a water bath for 20-40 minutes, depending on the depth of the water-bath pan used.
At Hill’s Kitchen, this cake is served with a white chocolate Chantilly, milk chocolate ganache, sea salt-candied cocoa nibs, a raspberry sauce and a dark chocolate shard with sea salt.
WHAT BROUGHT YOU TO PARK CITY ORIGINALLY, AND HOW LONG HAVE YOU BEEN HERE?
I came to Park City in 2011, but I’ve been everywhere in between. I originally came for the first batch of exclusive internships at the St. Regis Deer Valley while in cooking school. I was in the college of tourism and hospitality management and majored in culinary studies. After that, I did an internship in Dubai [in pastries] for four months before moving to Park City, and since then, I haven’t looked back. Prior to working at Leave Room for Dessert Eateries in April of 2023 (Hill’s Kitchen, Hearth and Hill, Urban Hill, plus catering), I was executive pastry chef for the Bill White Restaurant Group for a few years. This job appealed to me because I wanted to try out the restaurant industry without the comforts of a hotel being in one location. You wouldn’t think it makes a big difference, but without a one-location place, there’s a big difference in the style of work.
What I like the most is that I get to work with a smaller company, which gives me more freedom to get creative in what I bake. Larger resorts have a set menu already, whereas here, I can present my own desserts.
WHERE DO YOU COME UP WITH IDEAS FOR YOUR RECIPES?
Sometimes, I’ll lie down at night and all these lightbulbs start going off — “strawberry would go with passionfruit, I should bake this dessert.” So many flavor profiles come to mind. But similar to writer’s block, I have baker’s block. I run out of ideas when I’m constantly changing things up. Sometimes I have to physically remove myself from Utah and eat new food to find new inspiration.
IT SOUNDS LIKE A DREAM JOB TO BAKE AND TASTE SWEETS ALL DAY.
I actually don’t have a sweet tooth at all. I go with the flow, but my biggest pull is that I genuinely love food. Whatever I feel like putting out, or I’m inspired to put out, I do. The menu is normally different every week. Since I have some freedom to get creative, I tend to change the menu up a few times in a
season. The pastry case is all chef’s choice, so whatever I feel like putting out this week, I do!
I think my dream job, though, would be traveling and filming the food I eat. Think Man v. Food, but I’m a woman. It’s my total inspiration.
DO YOU CONSIDER YOURSELF A FOODIE OR DO YOUR TALENTS COME IN THE CREATIVITY?
My 6-year-old daughter is actually the foodie. She likes to make vlogs of her eating. She’s my inspiration, too. When she asks me to make something for her to eat, I get a new idea. The ube [purple yam] dish we have coming soon was actually her idea. Inspired by Philippine dishes, it’s essentially an ube flan but in a crème brûlée dish, garnished with ube-frosted rice puffs.
And our popular skillet came from her as well. She wanted a skillet but didn’t want a chocolate-chip version like everyone else. And thus was born the cookies-and-cream skillet. We do monster sundaes as well.
WHAT’S YOUR FAVORITE PART OF SHOWING UP EVERY DAY?
I’m a big science nerd, so seeing the cause and effect of recipes hits home for me. I like to push the boundaries and see where that takes me. The research and development are my strongest suits. It’s what I love and find the most fun, because I get to try to make new things and experiment. However, I purposely don’t put anything too hard to make on the menu.
AND YOUR FAVORITE MENU ITEMS?
My favorites — but what I think is hardest to do because of the timing — are truffles and bonbons. Chocolate needs a controlled chocolate room [for the temperature], which we don’t have and therefore makes it a challenge. In our kitchen, nothing is controlled and the process moves at such a fast pace. We have a full-fledged kitchen that gets really hot, really quick, which isn’t ideal for chocolate. But since I’ve pulled it off in so many difficult environments, I now feel like I
can do it anywhere. When I’m in it, I’m calling on the “chocolate gods” to not let my chocolate bloom too early.
WHAT DO YOU THINK SETS YOU APART AND LETS YOU SHINE IN YOUR WORK?
I’m used to working under pressure and I can stay calm amidst a crisis. Those are very important skills in this business. The biggest thing that sets me apart is my training. I was bred in the resort environment where you’re constantly busy and the expectations are high. There’s always a banquet, event, in-room dining or even the restaurant that has needs. When I came somewhere where my focus is one singular restaurant, it made an easier transition. Daily operations don’t stress me out because I trained for any scenario. Being organized and calm is crucial. I’m a mom, too, so I’ve learned my staff is just like my kids.
HOW DO YOU AND YOUR FAMILY LIKE TO ENJOY A DAY IN PARK CITY?
I’m a Disney adult — my favorites are Mulan and Maleficent. I love theme parks; I’m very childish. It’s my favorite thing to do because when pressure builds up, I can remove myself and go be a child again. Riding roller coasters releases my tensions. Our family favorite is Lagoon on the way to Farmington, Utah. The Tower of Terror is our favorite, because we’re a family of adrenaline junkies. I’m afraid of the snow, though. I love to go paddleboarding and surf, because that’s what I did growing up. I can land in water surfing and not break anything, but the ground hurts when you land!
WHERE DO YOU LIKE TO DINE OUT ON YOUR DAYS OFF?
If we’re going to eat, we have a lot of favorites in Park City. We love Boneyard and a few diners in Kamas and Oakley. I like to find smaller restaurants that serve really good comfort food with a special flair.
Of course, I love any place with Asian food because it is my culture. I love street food,
especially when I’m traveling and hitting up late-night markets. Locally, Chick Queen in Salt Lake City’s Chinatown is a favorite. They serve Korean-style fried chicken. I lived in South Korea, too, so I pull a lot of inspiration from their night markets. Anything like that I can find locally, I’ll go to.
WHAT IS YOUR GUILTY PLEASURE/ SOMETHING YOU MIGHT BE EMBARRASSED TO ADMIT YOU LOVE?
Easily, gas station doughnuts. Specifically, the ones at Mirror Lake Station in Kamas. I drive there, out of the way, on my days off. I cannot compete with their doughnuts. I don’t even try to make them; they get the title. I make a lot of things, but I leave doughnuts alone.
AND ON YOUR OWN MENU, WHAT DO YOU TEND TO EAT?
From the Hill’s brand, I love our ice creams because we make them in-house and they’re good. My favorite flavors are vanilla toffee and the horchata.
Park Classic:City Oakley Diner
This historic eatery serves up elevated comfort food in an iconic setting. Dig in to discover more about its history and can’t-miss dishes.
by Locke Hughes
photos by Blake Bellet
INa resort town like Park City, it’s common to meet people who have traveled from farflung destinations and now call the mountains home. What’s not so common: discovering an actual restaurant whose journey started on the East Coast, nearly 2,000 miles away from its current perch in the Wasatch Back.
Originally built in 1939, the Oakley Diner began its life as a restaurant in Massachusetts and Rhode Island. Now it sits in Oakley, Utah, less than half an hour from Park City. After an extensive restoration and expansion, the diner reopened in the fall of 2023 with all of its classic charm — amplified with additional seating, an in-house bakery and majestic mountain views.
Stepping into the Oakley Diner feels like you’ve stepped back into the 1950s. On the menu, you’ll find familiar comfort foods, from omelets and skillets to sandwiches and burgers. Yet with an award-winning chef at the helm, the Oakley Diner offers a special spin on the diner classics.
A Storied Past
In 1939, the original Oakley Diner, a classic diner car numbered #1107, debuted at the World’s Fair in New York City. Manufactured at the Jerry O’Mahony Diner Company in New Jersey, this rare classic diner car is known as a Streamline Moderne, which mimics the look of a rail dining car.
Featuring classic art deco aesthetics, green Italian marble countertops and Tiffany glass windows, the diner car undoubtedly delighted the World’s Fair attendees — though none would’ve guessed it would eventually end up in the Utah mountains nearly a century later.
After the World’s Fair, the Oakley Diner functioned for 14 years as a working restaurant in Fall River, Massachusetts. Then it was
COME for the food, stay for the music.
relocated to Middletown, Rhode Island, where four generations of a Greek immigrant family ran it as Tommy’s Deluxe Diner from 1953 to 2006.
In 2007, a Utah businessman purchased the eatery and transported it to Oakley, where it was renamed the Road Island Diner. Too large to travel on highways, the diner had to be driven across the country on smaller back roads, accompanied by a police escort. Finally, the diner arrived in Oakley. Said to be the only pre-war Streamline diner located west of the Mississippi River, the diner was added to the National Register of Historic Places on August 21, 2009.
In 2023, the diner underwent another restoration that modernized the car, expanded its size and created space underneath for a bakery, the Oakley Bakery, and a soda shop, Fizz. Today, it’s a shining beacon of art deco architecture and delicious diner-style food, beckoning to diners on a variety of adventures in the surrounding mountains.
On the Menu
Diner-food devotees can rest assured: The Oakley Diner serves classic American dishes in generous portions, and true to form, you can dine all day long, from 7 a.m. to 9 p.m.
But with a chef as accomplished as Eric May leading the charge, you can also discover some special touches you may not have expected at a classic eating establishment.
OAKLEY DINER’S SAUSAGE GRAVY
2 pounds breakfast sausage
2 ounces butter
7 ounces flour
1 tablespoon salt
2 tablespoons ground black pepper
32 ounces milk
> In a sauté pan over medium-high heat, cook the breakfast sausage until browned, breaking it up into small pieces. Then add the butter and melt, followed by the flour, salt and pepper. Mix until slightly pasty. Add the milk and stir, and continue cooking on medium heat until gravy thickens.
A Georgia native and graduate of the Institute of Culinary Education, May came to Utah 20 years ago. In his first role locally, he ran the fine-dining restaurant at the Homestead Resort and then led The Blue Boar Inn in Midway, where his culinary skills were recognized with such accolades as the AAA Four Diamond Award and the coveted Best Executive Chef award from Utah’s Best of State.
The Oakley Diner has become a family affair for him, too, as his wife, Lita Muliadi (also a trained chef), manages the front-of-house operations at the restaurant. How would May describe the menu? “I'd say it’s elevated diner food,” he says. “Many of our items are made fresh, in-house, including the smashed burgers, meatloaf and pork belly for our Pork Belly BLT.” Plus, the Oakley Bakery is conveniently located downstairs, which makes all of the diner’s bread — rye, potato buns, sourdough, jalapeñocheddar biscuits and more.
For an example of May’s elevated take on diner food, branch out to the diner’s avocado toast for breakfast. It’s made with whole-wheat sourdough that’s freshly baked downstairs and topped with smashed avocado, blistered grape tomatoes, arugula, extra-virgin olive oil and other seasonings.
Several nights during the week, you’ll also find special additions to the menu, such as prime rib on Sundays and specialty tacos on Tuesdays.
Still, many of the most popular dishes on the menu are classics, like a club sandwich, the Oakley Burger and the Cowboy Benedict, a must-try served with homemade jalapeñocheddar biscuits and a house-made sausage patty.
Who You’ll Meet
The Oakley Diner has become a dining destination for customers all over the area. “We get a mix of locals and visitors who make the drive from Salt Lake, Kamas and even Evanston, Wyoming,” May says. Thanks to its reasonable prices, spacious seating and kidfriendly eats, it’s also a local family favorite.
One unique group of diners you may encounter: “We get a lot of classic car clubs coming to dine here as a group,” May says.
“Sometimes you’ll see 30 to 40 Corvettes in the parking lot. It’s like a scene from a movie!”
The summer months tend to be the busiest season, as the diner serves as a popular pit stop for a bite before or after an outdoor adventure in the Uinta Mountains. On the busiest summer weekends, such as during the Oakley Rodeo, they’ll serve up to a thousand people per day!
And it doesn’t slow down too much in the winters: “We see a lot of snowmobilers and dogsledders, and people who have cabins out in the Uintas,” May says.
No matter when you visit the Oakley Diner, the gleaming stainless-steel building makes a magical first impression. And unlike a movie set, it’s not just appearances; the magic is palpable in each and every bite.
Like an apREs ` AthLete
One of the things that makes this ski town so special is the abundance of options for fueling up before or celebrating after a great day on the slopes. And who better to recommend the best places than a group of local winter athletes. We asked a range of athletes, from a skijoring competitor to Olympic medalists, to share their goto Park City spots. Here's the inside scoop on where the athletes eat.
by JENÉ DRENNAN
Illustrations by DREW BARDANA
Ted Ligety is a two-time Olympic gold medalist and five-time world champion who retired from alpine ski racing in 2021. Beyond racing, Ligety co-founded Shred Optics, a ski equipment company, and serves as an ambassador for Deer Valley Resort.
What are your favorite breakfast spots?
Five5eeds and Salt Box. Both places also serve good coffee, which is always a key factor for me.
What about dinner?
Yuki Yama is a favorite for sushi — it holds up well even by city standards. High West is always a popular
experience and the food is good. If you’re in the mood for something fancier, Riverhorse on Main is a mainstay in Park City with some of the best fine dining. In the summertime, we love Blind Dog because of the patio where the kids can run around.
Where do you like to après-ski?
It depends on the weather. If it’s sunny, I love heading to the beach at Silver Lake. It’s south facing, so even in the middle of winter, you can relax on the beach. It’s perfect if you have kids — there’s a magic carpet there, so you can chill with a beer while they play. Also, for
après with kids, especially if it’s cold, Champions Club up at Stein is a good option because you can get drinks and snacks while hanging out with family. When I’m without kids, especially on snowier days, Sticky Wicket at Deer Valley is a great spot. It has après food and a cozy scene, so it’s always fun to go there after skiing.
Do you have any favorite drinks?
Deer Valley serves Offset Bier, which is awesome. My favorite is their DOPO on tap — a milder IPA that I love. At High West, a double rye on the rocks is my go-to.
Any other dining recommendations with kids?
The Brass Tag is a great summer spot with outdoor seating. They serve pizza and pasta, which are perfect for kids. It’s also the best pizza in town right now.
and earned multiple podium finishes at the Winter X Games. She now owns Dining with DLO, a private chef business.
What are your favorite dinner spots?
For a regular weeknight, PC Pho is my secret spot — it’s a small place, but their pho is really good. For something quick, Taste of Thai is also great, and Maxwell’s is a staple for an easy beer and pizza slice. Another great spot is Pinecone Ridge; I had an amazing time there with friends one winter, sitting at the bar with dinner and drinks.
Where do you like to go for après-ski?
Devin Logan is a decorated American freestyle skier who went to three Olympic Games (2014, 2018, 2022) for slopestyle and halfpipe events. She won a silver medal in slopestyle at the 2014 Sochi Winter Olympics
If I’m looking for something more upscale, High West is a favorite, especially with their cocktails and shishito peppers. I used to work there, too. If I’m still in my ski boots, The Corner Store is a great place to meet friends for a couple of beers, especially with DJs playing after skiing. At Deer Valley, the St. Regis is a treat if I’m feeling fancy, and The Vintage Room is fun for a bougie vibe, though I don’t go there every weekend.
Any memorable après-ski stories?
I’ve been here over a decade, and I have so many stories with friends I’ve met through skiing who have become lifelong friends. Some of the best memories are epic powder days at Park City and Deer Valley or spring skiing on Clown Day, followed by après at The Corner Store — still in ski boots until 6 p.m. — and then taking it to Main Street. Ski towns are special because people still make time to enjoy the mountains and not take life too seriously. That’s what drew me to this place — the mix
Bruce & Deb’s Roadhouse Grill. I especially love their skillets. Five5eeds for lunch is always a fun choice, and I love sitting down there with friends.
How about lunch and dinner?
After skiing, Davanza’s or Silver Star Cafe are great choices. My favorite place for dinner in Park City by far is Shabu. It’s the best sushi, hot rock and even desserts I’ve ever had. O’Shucks is another super fun and delicious dinner spot my family enjoys.
of upscale options and local ski-bum vibes, like grabbing a PBR at The Corner Store and having a good time.
Alli Macuga is a Park City native who made her World Cup debut in moguls in Ruka, Finland, in December 2022. After a strong 2023-24 season, during which she earned two podium spots and personal bests, she was ranked fifth in the world.
What are your favorite breakfast spots?
When my whole family is in town, we love to go to
Kitchen are fun sit-downand-chat restaurants. If I’m looking for something a bit fancier, Shabu is perfect, and my parents love to take their friends out to No Name Saloon for dinner and a good time.
What are your favorite on-hill snacks?
Since childhood, Starbursts have been a good on-hill snack, especially on a chairlift. My mom used to bribe me and my siblings with them to go skiing, and now I look forward to them.
Do you have any funny or legendary après-ski stories or memories?
Park City is too iconic not to have great après-ski stories. The best is after the Deer Valley World Cup, which they host every year. Thousands of people come to watch and après-ski. It’s always good fun with a huge crowd and amazing people. I also got to ski and have lunch with Hugh Jackman and Lindsey Vonn once at Deer Valley, and that was an amazing day for sure!
Where do you like to take visitors?
If I have friends in town, Five5eeds and Vessel
A good PB&J sandwich during ski training breaks also hits.
Mark Chytka wears a lot of hats at Deer Valley as the avalanche mitigation supervisor and dog coordinator in the winter and bike patrol supervisor in the summer. His fun but physically demanding job varies greatly from moment to moment and always involves a lot of sound decision-making to keep the resort safe. Whether it’s patrolling the resort or skiing with friends or family, the father of two says he basically lives at Deer Valley in the winter.
What are your favorite spots for breakfast?
Squatters is one of my favorite places. I usually get a standard farmer’s breakfast — two eggs, sausage and hash browns. Another favorite is Mirror Lake Diner in Kamas, just 11 miles east of Park City. It’s close to my house and serves delicious, homey diner food in small batches.
What are your top dinner choices?
I absolutely love sushi, and one of my favorite spots is Oishi Sushi off Main Street. I always order the Tiger Lily roll. When skiing with the kids, we often go to the Deer Valley cafeteria at Silver Lake, where they love the chicken
fingers. I usually get a burger and fries. Another cool spot is Stein’s Champions Club — there are free arcade games for the kids and great pub food, like the grilled chicken sandwich.
Where do you like to take guests?
Sushi Blue. It’s not just traditional sushi — they offer a variety of options.
What’s your ideal skiing day?
Skiing powder all day, wrapping up around 2 p.m., and then having a beer on the beach at Silver Lake before heading home for a nap — perfect day!
Nick Page, a Park City native, is a moguls skier who represented the U.S. Freestyle Ski Team at the 2022 Winter Olympics. He won his first World Cup during the 202223 season and became the first American man to secure a World Cup victory in six years.
What are your favorite breakfast spots?
I love to go to Cupla Coffee or The Bagel Den. Both places have top-tier food and atmospheres, but the best parts are the staff and owners. There’s something special about the little things, like remembering my name or my favorite order — it builds a community and makes me feel at home. At Cupla, I always rotate my order and try something new. If there’s a new specialty coffee that can be made as a decaf … I’m in. At The Bagel Den, the Mexicana breakfast bagel is my favorite.
Do you have any funny or legendary après-ski stories or memories?
Après-ski is such a fun atmosphere — being out in the sun with good friends and talking about how great your day was is special. My favorite
après memories come from the Red, White & Snow event up at Deer Valley. Building great relationships, learning about delicious wine and supporting a great cause.
If you're going to splurge, where would you go?
Main Street has every option for a special occasion. Grappa or Riverhorse on Main are always set aside for extra-special occasions. Wherever I am, I like to celebrate with a nice tequila to appreciate the moment.
What are your favorite onhill snacks?
I recently discovered a new sandwich that I have been loving on the hill. It’s called the Elvis: peanut butter, banana, honey and bacon. I know it sounds a little weird, but it is a must-try. It has the perfect balance of sweet and savory to keep me going during training.
Bryan Coll was a newcomer to skijoring in the 2023-24 season and quickly made his mark by winning three of the eight competitions he entered. A former college wrestler and freestyle skier, he had no prior experience with horses but quickly adapted and honed his skills on race skis. Coll works at Alpine Distilling when he’s not training and racing.
What are your favorite breakfast spots?
I’m pretty strict about what I consume and eat very healthy. When I do go out for breakfast, I like The Bridge, Five5eeds or Alberto’s. My diet mostly consists of coffee, peanut butter and eggs, but
American whiskey and a botanical spirit like green chartreuse), are really well made. I also have to mention their rotating fruit pies from June Pie in Heber — they're local and delicious. If I splurge, pie is definitely my weakness.
chairlifts. We’ll grab lunch at Dos Olas [at Pendry Park City] at the base of the Canyons. It is accessible from the chairlifts but enough off the beaten path that you aren’t contending with big crowds.
Are there specific snacks or drinks you love?
my go-to breakfast is a burrito with eggs, potatoes and avocado.
Where do you go for lunch?
Deelicious Café & Bakery is awesome. They have really healthy options at good price points.
What are your favorite dinner spots?
I enjoy Courchevel and Chimayo for dinner, and Pine Cone Ridge is another good spot.
What are your favorite après-ski spots?
The Spur is awesome — I love the food and live music there. Alpine Distilling is another favorite. Their unique cocktails, like the Rattlesnake (a whiskey sour made with
Erica Tingey is a former professional mountain biker and the founder of Women in the Mountains, a bike coaching business. Her singletrack love is on par with her love of snow, and in the winter, you can find her on skis nearly every day, often doing uphill fitness laps before sunrise. Her personal project is to ski every month in the Wasatch Mountains for 40 years. So far, she’s made it 21 months in a row.
What are your favorite breakfast spots?
If I’m coming back from the Cottonwood Canyons, I’ll go to Hill’s Kitchen for their breakfast bowl and an Americano. If it’s been a particularly long tour, I’ll add in a gluten-free muffin.
How about lunch?
On the weekends, my husband, son and I like to meet up with friends to ski the
If I want a light snack in the middle of the day, I’ll go to Protein Foundry for their chocovado bowl. It’s a great meal option after Nordic skiing, since you are warmed up from the inside from working so hard (at least, I work hard out there, since my skate ski skills are below average!).
Find this biscuit recipe at dishingpc.com.
If you're going to splurge, where would you go?
Tupelo is the top of our list for going out to dinner. Their buttermilk biscuits will leave an imprint on your soul as they melt on your tongue. They use a family recipe that is superior to all others!
Where do you like to take visitors?
We love to take friends to Harvest for breakfast. I always get the Buddha Bowl of goodness. It fuels me for a day of skiing without feeling like I need to take a nap (the way pancakes leave me!). For
lunch off the hill, I like to take visitors to Windy Ridge, since they may not find it on their own. It’s off the beaten path and has high-quality corn chowder and fresh salads. Hearth and Hill has great sharing plates that keep the conversation going. Be sure to leave room for dessert, too. They have a few pastry chefs that come from the best restaurants in the nation.
Where do you like to go for drinks?
On the rare occasion we are going to stay awake past 9 p.m., we’ll take friends to Alpine Distilling for great ambience and relaxing after dinner. In the winter, they have ski and snowboarding footage playing on the big screen, the music isn’t too loud so you can actually hear your friends, and the seating is so cozy. It feels like you can stay there all night!
Do you have any notable après-ski memories?
There is a special bar that is only open for one day, Christmas Day! It’s made out of snow and is built in the trees in a secret and changing location each year. All proceeds go to a different charity each year. This year they raised $10,000 for the People’s Health Clinic in Park City. You’ll have to ask a local for details. They keep it under the radar.
ELEVATED APRÈS
OUR ATHLETES KNOW THE LOW-KEY LOCAL SPOTS. BUT THERE’S A WHOLE OTHER BOUGIE SIDE OF PARK CITY APRÈS FOR THE SEE-AND-BE-SEEN SCENE.
The Vintage Room
Expect a line and a good time at this winter-only heated tent club at the St. Regis Deer Valley. A DJ blasts tunes while furclad guests enjoy $20plus cocktails and items from the raw bar. You can reserve a spot in the VIP area for wine and Champagne service.
Alpinist
New for the 2024-25 season, this nostalgic alpine restaurant in Deer Valley’s Silver Lake Village features classic fondue and modern bites in a cozy space with views of the surrounding snowcapped mountains.
Après Pendry
This lively lobby bar and mountainside lounge serves sophisticated bites such as oysters on the half shell and steak frites alongside ski-themed cocktails (Black Diamond, First Chair). During the winter, head to the rooftop pool to enjoy après food and drinks with an afternoon DJ set.
Owned by Riverhorse on Main next door, this swanky cocktail bar leans into its high-end vibe with signature premium cocktails — including multiple espresso martini options — and an extensive spirits list.
Premiere
Walk down the stairs at the top of Main Street to discover this dimly lit 5,000-square-foot space, which is a combination of club, lounge and music venue. Enjoy a craft cocktail with shareable plates such as truffle fries and braised beef sliders.
Park City Social Aid & Pleasure Club
Sip on local Alpine Distilling spirits, choosing from an extensive cocktail menu, at this upscale lounge.
If you want to go all out, sign up for the private Gin Experience they offer to learn more about the spirit and even make your own.
Palomino
LOCAL PRODUCERS
SPOTLIGHT
BY MELISSA THOMASMA
PHOTOS BY DAN CAMPBELL
OFFSET BIER CO.
When Conor Brown, brewmaster and founder of Offset Bier, opened the doors to his Park City taproom in 2021, his goal was to offer exceptional beer to match the caliber of the community’s vibe. “We live in a world-class place, and I wanted to create beer that’s modern and relevant,” he says. “Typical of what you’d find in places with a bigger, more robust beer culture.”
Brown notes that people travel from all across the world to visit Park City, and they bring their taste for top-shelf craft beer with them. Perhaps what makes Offset most special is their constantly rotating and evolving set of offerings. With the exception of DOPO — a brew Brown laughingly calls a “LiePA” because it is 5% alcohol by volume, unlike a true IPA (which typically contains 7-10%) — all beers available at Offset are in constant rotation.
With 10 beers on tap, the intimate taproom seats just 30 guests, but Offset has garnered multiple national awards recently, including recognition as one of the top 30 breweries in the United States by VinePair. “Our character is a modern hop-forward brewery with a nod to tradition,” says Brown. Most of his concoctions are in the realm of traditional European lagers and ales.
Because of Utah’s restrictions around alcohol content, all of Offset’s beers are 5%, but Brown
uses unique tactics to craft beers that don’t come up short on flavor. “Our highly hopped beers definitely punch a little above their weight. It certainly makes them stand out in the market. They’re really flavorful with tons of aroma, flavor and texture,” he continues. “It seems like you’re drinking a 6.5% or 7%, but it’s great because it’s lighter.”
Unsurprisingly, Brown’s favorite beer on the lineup is DOPO. “It’s the beer that defines us. We brew it almost every week, and it really is what separates us,” he says. When he’s sipping on something that didn’t originate at Offset, Brown tends to reach for Sierra Nevada beers: “It’s really the gold standard when it comes to quality in craft beers.”
While Brown is undeniably passionate about producing worldclass beer, he’s also mindful of the damage that alcohol can have on consumers’ physical well-being. In an effort to mitigate the potential health impacts, Brown hosts weekly activities that are centered around fitness, including a run club and an uphill ski club, that welcome all community members to participate and then share a dinner (and a cold beer) after. “We’ve really become a community gathering spot,” he says, reflecting on the evolution of Offset. “It’s a place for locals that’s affordable, accessible and comfortable.”
CONOR BROWN
ON TAP AT OFFSET
While you’re sure to see DOPO on the Offset Bier menu, everything else is on constant rotation. So if you see something that piques your interest, give it a try! It may not be around tomorrow.
DOPO isn’t a proper IPA, but it sure drinks like one. Offset brews these “LiePAs” to drink much bigger than their ABV of 5%. Meticulous attention to all aspects of the brewing process and a hop load closer to that of a 7% beer deliver explosive aroma and flavor.
DRAWN TO THE DARK is a triple-mashed Baltic porter brewed in May of 2022 and, after an extended lagering time in stainless, left to rest in six-year bourbon barrels from a local Western-themed distillery. After 13 months in barrels, it was blended back into stainless for additional lagering and eventually packaged in 375-milliliter bottles. It has notes of chocolate-covered cherries, toffee, vanilla and bourbon.
LONDON PORTER is based on the most popular beer of this style. It uses a significant portion of brown malt that helps to drive home the dark-chocolate aspect of this beer. Thoroughly inspired by the legacy of brewing “across the pond,” this smooth beer showcases English malts, English hops, English yeast and a traditional English pour.
PARK CITY BREWING
Armed with a one-barrel brewing system, Park City Brewing’s head brewer, Troy Higgins, has a canvas that begs for experimentation. In a unique model, the brewery collaborates with contracted partners to produce large volumes of their flagship beers, but the brewery and restaurant in Park City is the site of Higgins’ creativity unleashed.
The small scale means that Higgins can usher a beer from inception to tap on-site and incorporate a range of new ideas and tweaks. “Having these local options is really what excites me and our customers the most,” he says. “I get to push the boundaries from a creative standpoint, which allows for a bunch of rotational beers on draft that people can try. There’s something new pretty much every week.”
Higgins tends to start a new beer with the overall concept of a flavor profile and then gets to work bringing it to life. “It’s usually a combination of leveraging my previous experience, talking to other brewers and doing some research online. Then just putting it to work!” Ultimately, he says, it comes down to good old-fashioned experimentation.
One of Higgins’ newest successful creations isn’t a beer
at all but a spiked seltzer. “It’s turned out to be a huge hit. We’re not scaling for distribution yet, but we’ve been winning awards for them and people have been coming in just for those,” he says. “They're gluten-free and lower calorie, but we’ve got tons of super fun flavors.”
Park City Brewing is known for a constellation of beloved brews, including the iconic Powder Buoy Pilsner. “There’s a buoy that floats off the coast of Hawaii, and when the water level changes there, it actually predicts when snow will fall in Utah,” Higgins says of the popular beer’s namesake.
His favorite, though, is the equally beloved Hooker Blonde.
“After the brewery’s rebrand in 2013, some things were changed. But it was clear that this just needed a relaunch. It’s one of the original bestsellers across the state. It just has a clean, crushable taste,” he says. When Higgins isn’t drinking Park City Brewing’s creations, he’s fond of the Philadelphia classic Yuengling lager — a brand not regularly available nationwide.
“The best part of my role is collaborating with the community and coming up with things together,” Higgins says. “If you have any suggestions of what you’d like to see on tap, we hope you’ll stop by and let us know!”
TROY HIGGINS
PARK CITY POURS
Every beer in Park City Brewing’s awardwinning lineup has a name that connects it to the community, reflecting the brewery’s deep local roots. Whether it’s one of Higgins’ new creations or a beloved standby, there’s something for everyone at Park City Brewing.
SIREN’S CALL CRISP AMERICAN LAGER is an approachable, smooth beer that’s easygoing for an après-ski sip or alongside dinner. The name? Locals will tell you that the nightly siren heard downtown was meant to call miners home from the town’s brothels, but it’s actually a fire alarm test. The brothels are long gone and we haven’t burned down the city since 1898 — but you’ll still hear the siren on Main Street.
SNEAKER TREE INDIA PALE ALE delivers a hoppy, flavorful brew that’s exactly what you want an IPA to be. Its moniker is rooted in local legend: A couple of friends in the ’70s threw their uncomfortable shoes into the trees behind Main Street, preferring bare feet over blisters. (Alcohol may have been involved.) Fifty years later, the shoe trees are a monument to free spirits — drunk or otherwise.
SILVER CREEKWATER AMBER LAGER is a bold, smooth lager that’s endlessly sippable. Not too hoppy, big on flavor — not surprising that it’s a classic. And the name? When miners settled Park City, they polluted Silver Creek so much that it got nicknamed Poison Creek. Locals have thankfully cleaned it up since then, but the name stuck. As an homage to the prepollution days — and a creek you can actually enjoy — this brew honors the original moniker.
TOP OF MAIN BREWING
Today a part of Salt Lake Brewing Company, Top of Main Brewing in Park City has a long history of creating and serving excellent beer. While it began under a different name — Wasatch Brewing — the brewpub first opened its doors in 1986. It was the first brewery to operate after the end of prohibition in the state of Utah.
Though ownership and operations have evolved since then, one thing has remained the same: great beer and food in a laid-back atmosphere in the heart of Park City. The brewery and its constellation of partner restaurants and brewing operations around the Salt Lake area uphold the legacy of creating unique and approachable craft beer.
Top of Main Brew Pub officially opened its doors in November of 2023, with Nils Imboden at the helm of brewing operations. As the lead brewer, Imboden’s main task is developing and brewing unique beer with a deep connection to Park City.
“All of our beers are named with Utah in mind,” says Rick Seven, marketing manager for Salt Lake Brewing Company. “It’s a great way to keep them local. For example, we have Schirf Lager, which is named for the guy who founded Wasatch Brewing, Greg Schirf.”
Seven points to another example: Coalition Hellfire Chili Pepper Ale. “There was an old
mining building that burned down after a concert, and there was this massive conflagration. For a while there was a conspiracy theory that it may have been done on purpose because it’s where the ski-lift base is now.”
It’s not just the names that are distinctive and interesting when it comes to Top of Main Brewing’s beer. “I really try to source every ingredient as locally as possible,” says Imboden. “I use American hops, largely from the Pacific Northwest, and barley from Idaho.” He adds that Park City’s character as a tourist destination means that he can get feedback from a diverse, well-traveled audience.
“I really try to brew a wide array of styles,” he says. “There’s something for everyone, beer that appeals to everyone with an eye to quality. We’re making the best beers that we can.”
Imboden’s favorite among Top of Main’s beers is Big U, a flavorful German-style pilsner. But when he’s not sipping his own creations, his go-to for a great drink is local Offset Bier Co. “I love supporting local, and we really all try to take care of each other. It’s a community that loves to share knowledge.”
He hopes that locals and visitors alike will share his interest in enjoying local beer and give Top of Main Brew Pub a try. “It’s worth the trip in,” he says. “Come downtown and check it out!”
TASTING TOP OF MAIN
SCHIRF BEER is a smooth, easy-sipping lager with a name inspired by the original founder of Wasatch Brewing, the first brew pub in Utah postprohibition. With notes of citrus, it’s not too heavy but big on flavor.
SWEDE ALLEY NITRO STOUT is a full-bodied, rich oatmeal stout. Creamy and satisfying, it’s perfect for sipping on a snowy afternoon after an unforgettable day in the mountains. It’s named for the road that runs parallel to Main Street, one of the earliest streets in Park City history.
MOTHER URBAN’S PARLOR BLONDE ALE is an American-style ale that’s light and easy to drink but not short on flavor. With a crisp and classic taste, it pairs perfectly with pub-fare favorites. The name? An homage to one of Park City’s most notorious madams who operated a downtown brothel during the town’s mining heyday.
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THINKING OF MAKING
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Behind the Bar with Bryce Moulton
Pull up a chair and learn more about the art of craft cocktails from a longtime local and seasoned bartender.
by Locke Hughes photos by Deb DeKoff
Perched at the top of Main Street in a historic Spanish Revival-style building, you’ll discover a hidden gem: The Star Bar, a cozy lounge offering unique craft cocktails, wines and local beers. Before dinner, aprés-ski or for a nightcap, it’s a perfect spot to socialize while enjoying a delicious drink and accompanying appetizers.
While the idea of craft cocktails in a state with such stringent liquor laws may raise an eyebrow, Bryce Moulton, head bartender at The Star Bar, assures us there’s no need for concern. According to Moulton, the creative genius behind many of the unique drinks on the menu, Utah’s liquor regulations actually make the craft cocktail experience even more enjoyable — for both the creator and the consumer.
To learn more about Moulton’s craft, we bellied up to the bar to chat about his approach to cocktail creation and get his insider tips for making the most of your evening at The Star Bar.
WHAT BROUGHT YOU TO PARK CITY?
I was 16 years old when I moved to Park City with my parents and two sisters. We moved here from Guam because my brother was here and just had a kid — my parents’ first grandchild — and we wanted to be closer.
WHAT’S THE BEST PART OF YOUR JOB?
What I enjoy most about bartending is the craft and history behind cocktails. It piqued my interest when I first started working in bars and continues to today. I also love meeting new people and chatting with locals. I never know what kind of conversation I’m going to have!
WHAT’S THE INSPIRATION BEHIND THE CRAFT COCKTAILS WE SEE ON THE STAR BAR MENU?
Our ideas come from a variety of places. We’ll get inspired by flavors that may work in one cocktail, then modify it with what we have on hand. Sometimes we’ll just sit around brainstorming. Sometimes I’ll see people on Instagram making cocktails, and they will add some syrup or bitters that I have never worked with — which will spark new ideas.
We also change up the menu at Star Bar right before the winter and again before the summer. It keeps things fresh and allows us to incorporate seasonal ingredients.
TELL US ABOUT SOME OF THE INTERESTING INGREDIENTS IN THE STAR BAR’S COCKTAILS.
We love using local spirits and cordials, such as Alpine Distilling Preserve and gin. One of my favorites to work with is the local Holystone [Distilling] Cerulea Gin. It’s bright purple, but when you mix it, it turns pink, which is really cool.
We also make most of our syrups in-house.
For example, it took many hours and lots of trial and error to create a strawberry-andbasil syrup for our summer menu — but it was worth it! It’s delicious and mixes flawlessly with many spirits, adding a sweetness from strawberries and cane sugar, citrusy notes from some green apples and lemons and an herbal dryness from the basil.
Of course, we stay on the simpler side of things as well. We have our Demerara syrup, which is made of Demerara cane sugar, a touch of vanilla extract, a couple cinnamon sticks and water.
HOW DO UTAH’S LIQUOR LAWS AFFECT THE WAY YOU DESIGN DRINKS?
If anything, the restrictions here make the cocktails more balanced. I actually prefer working within Utah’s parameters. It forces you to be more creative and really focus on enhancing the flavors, which ultimately makes the cocktails taste better. People often complain about Utah's liquor laws, but I think they bring out more of the flavor in the drinks. I always tell people that if they’re trying craft cocktails here in Utah, they should forget what they think they know. Our cocktails are similar to what they might be used to, but they won’t be exactly the same. It’s about enjoying the process and embracing the differences — you won’t be disappointed.
WHAT DO YOU LIKE TO DO OUTSIDE OF WORK?
I love spending time outdoors. My wife and I enjoy going to the lake on our days off or taking our dog to Willow Creek Dog Park. It’s a great way to unwind and take advantage of living in such a beautiful area.
WHAT DRINK WOULD YOU RECOMMEND FOR A FIRST-TIME PATRON AT THE STAR BAR?
If you’re open to new flavors, I would recommend The Temptress. It’s a slightly modified style of the Aviation cocktail, consisting of a local gin from Park City’s very own Alpine Distillery, St-Germain, crème de violette, lime juice and Wonderfoam, a vegan foaming agent.
MOULTON has also been a bartender at Boneyard.
You also can’t go wrong with our oldfashioned. We use Basil Hayden bourbon as a base, which offers a less abrasive approach to the realm of whiskey. Then we add just a touch of our house Demerara syrup to add subtle sweetness, with a hint of cinnamon and vanilla. That’s followed by three dashes of traditional Angostura bitters and a couple of dashes of orange bitters, complemented by a garnish of a freshly peeled orange swath and a nice Amarena cocktail cherry.
WHAT
DISH OR
APPETIZER
WOULD YOU RECOMMEND PAIRING WITH A GIN DRINK LIKE THE TEMPTRESS?
I’d recommend pairing it with something savory from our menu, like the Bleu Tots. The saltiness of the tots and the savoriness of the rosemary complement the gin perfectly. The popcorn shrimp is another great option. The Star Bar offers half-price apps Tuesday, Wednesday and Thursday evenings, which is a great time to grab a bite and enjoy a cocktail.
STAR BAR'S TIRAMISU COCKTAIL
Skip the espresso martini. This smooth and silky cocktail makes for a tasty après-ski drink, an energizing aperitif or a sweet way to cap off the night.
1 1/4 ounces Disaronno
2 ounces cold-brew coffee (or coffee concentrate)
3/4 ounce crème de cacao
1/2 ounce Godiva chocolate liqueur
1 dash Aztec chocolate bitters
3 drops Wonderfoam Cocoa powder, for garnish
Add all ingredients to a cocktail shaker. Shake, then fine-strain into a coupe glass. Use a dry fine-mesh strainer to sprinkle cocoa powder on top of the cocktail.
Home Kitchen Cooks: Carolina Gelen
by Leigh Wilson
photos by Blake Bellet
Carolina Gelen got the call that every content creator dreams about: The New York Times had seen her online cooking platform and wanted to work with her. That is when her social media started blowing up, and it hasn’t quit since.
What started as a hobby in her home country of Romania during COVID quickly become a successful full-time career. In a world cluttered with influencers and DIY Insta-famous, that is not an easy feat! But she also has a degree in computer science — just in case. That’s probably why her content is so expertly curated; she makes cooking and food content look so easy. But we know better, as we got to witness her hard work first-hand.
GELEN SPENDS four to six hours creating 30-second videos and aims to produce four to five per week.
We caught up with Gelen in her Heber City kitchen, where she artfully prepared three dishes from her debut cookbook, Pass the Plate. Between bites of Gruyére-stuffed dates, one-pan garlicky chicken couscous and rosemary olive oil shortbread cookies, we learned that Gelen is an only child who grew up with a mother who cooked dinner every night, but with limited means. Romanian food is “peasant food,” she explained, leaning heavily on ingredients like cabbage and poppy seeds. Going out to eat was a luxury, and cooking was seen as a basic necessity rather than a viable career path in Romania. Likewise, making a living through social media was unheard of, even when she started successfully doing it — hence the computer science degree.
Gelen started out by posting photos and videos of her cooking as a hobby. There were no recipes. Romanian cooking is all about eyeballing the ingredients, even in desserts. So when her followers started asking for recipes,
she had to step back and develop them. Seeing people re-create her dishes has become her favorite part of the job, she said. While her following has grown exponentially in the last six years to well over a million, she still feels like she is part of a big family that includes some of her original fans.
She was one of the first content creators to adapt to Reels, working directly with Meta on the latest content format. Her posts have thousands of likes and comments from followers eager to see what’s new in Gelen’s kitchen. In fact, she has adapted her kitchen for optimal content creation. She removed some cabinet doors for easy access to spices, and so her colorful, often thrifted cookware could add a pop of brightness to her white kitchen. A mobile island allows her to photograph food where the light is best.
So how did this Romanian chef end up in Heber City? Before her work was featured on The New York Times website and Food52, she worked in the local restaurant scene. Like many international transplants to the Wasatch Back, Gelen first came to Utah under the J-1 visa program. She worked at Blue Sky Ranch from when they opened in 2019 until the pandemic hit. She went back home to the Transylvania region of Romania — where her recipe development and content creation started and began to evolve — until she eventually immigrated to Utah in 2021.
THESE ITEMS are always found in her pantry.
When she’s not in the kitchen or traveling for work, you just might spot Gelen thrifting in Salt Lake City. Growing up, thrifting was a necessity, but now it’s trendy. Thrifting finds have character and quality that is hard to replicate. Many of the items adding a pop of color to her kitchen are thrift-shop or yard-sale items from Salt Lake City.
Her debut cookbook, Pass the Plate, was released in September, followed by a book tour from New York to San Francisco. The cookbook features 100 easy, delicious and highly shareable recipes. Showcasing her effortless, flavorforward and approachable cooking style, her content is designed to inspire confidence in the kitchen.
You’ll see some Romanian and Hungarian influence in some of the cookbook recipes, like her modern take on cabbage rolls, but the entire collection is much more diverse. You’ll find recipes for appetizers, desserts and vegetarian and meat dishes. Plus, all of the recipes are kosher.
If you want to up your game in the kitchen, visit carolinagelen.com, where you can sign up for her Substack newsletter, Scraps. She’s also on Instagram, YouTube and Pinterest. Don’t be intimidated! While the end product looks phenomenal and possibly impossible, her recipes really are approachable. Give it a shot, and don’t forget to tag her; she loves that!
CAROLINA CHIMES IN:
WHEN IT COMES TO HER FAVORITE LOCAL RESTAURANTS, SHE LEANS TOWARD CASUAL OPTIONS NEAR HER HOME IN HEBER:
• SHE LOVES HIDDEN PEAK PROVISIONS DELI IN MIDWAY FOR ITS DIVERSE SIDE DISHES THAT ARE MADE IN-HOUSE AND OFFER UNEXPECTED COMBINATIONS.
• MIDWAY’S PIZZA YARD IS A GO-TO.
• IF SHE NEEDS A COFFEE PICK-ME-UP, DAILY RISE IS THE WINNER!
GELEN’S GUILTY PLEASURES (WE ALL HAVE THEM, AND WHEN THE MOOD STRIKES, SHE CAN’T RESIST):
• A PINEAPPLE-VANILLA SWIRL CONE AT DAIRY KEEN
• HOT MUSTARD DORITOS (A LIMITED EDITION, NOT ALWAYS AVAILABLE BUT IRRESISTIBLE)
MOST POPULAR RECIPES IN HER REPERTOIRE:
• UPSIDE-DOWN ORANGE CARDAMOM OLIVE OIL CAKE
• BUTTER BEANS ALLA VODKA (HER TAKE ON RIGATONI ALLA VODKA)
• ORANGE FENNEL CHICKEN WITH SHALLOTS BY THE NUMBERS:
• 1.3 MILLION INSTAGRAM FOLLOWERS
• 55,000 YOUTUBE SUBSCRIBERS
• 100 RECIPES IN HER NEW BOOK
• 3 TO 4 HOURS SPENT COOKING EVERY DAY (LEFTOVERS GO TO LUCKY FRIENDS AND ASSOCIATES)
• 4 TO 6 HOURS SPENT CURATING A 30-SECOND VIDEO
• 4 TO 5 VIDEOS PRODUCED EACH WEEK
ALWAYS IN THE PANTRY:
EXTRA-VIRGIN OLIVE OIL • LEMONS
KOSHER SALT • FRESH HERBS • PAPRIKA FENNEL • CORIANDER
FRESH HORSERADISH (GIVES ANY DISH A KICK!)
GELEN’S ONE-PAN GARLICKY CHICKEN COUSCOUS
While most people grew up with chicken and rice, in Gelen’s home, pearled couscous was the go-to grain pairing for chicken. This one-pot, no-fuss meal is her take on a dinner her mother used to make for any picky eaters visiting them. The chicken gets seared until golden and crispy; the couscous is toasted in the rendered schmaltz before going in the oven. Stir in the secret-ingredient chicken bouillon for that ultimate chicken-soup flavor, then steam it all in the oven. Finish the chicken dinner with a bright, herby sauce for some extra freshness.
FOR THE CHICKEN AND COUSCOUS:
4-6 BONE-IN, SKIN-ON CHICKEN THIGHS
(1 1/2 TO 2 POUNDS TOTAL)
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
3 TABLESPOONS NEUTRAL OIL, SUCH AS SUNFLOWER OR GRAPESEED
2 MEDIUM SHALLOTS, FINELY SLICED
1 1/2 CUPS PEARLED (ISRAELI) COUSCOUS OR ORZO
15 GARLIC CLOVES, LIGHTLY CRUSHED AND PEELED
1 CHICKEN BOUILLON CUBE OR 2 TEASPOONS CHICKEN BOUILLON POWDER
FOR THE DILL TOPPING:
1/3 CUP CHOPPED FRESH DILL
1/3 CUP BRINED CAPERS, DRAINED, RINSED AND FINELY CHOPPED
3 TABLESPOONS OLIVE OIL
2 TABLESPOONS RICE VINEGAR OR APPLE CIDER VINEGAR
3 GARLIC CLOVES, FINELY GRATED OR MINCED
1 TEASPOON RED CHILE FLAKES, PLUS MORE TO TASTE
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
> Heat the oven to 425 F. Using a paper towel, pat the chicken thighs dry. Season generously on all sides with salt and pepper. In a 12-inch cast-iron or other ovenproof skillet, heat 1 tablespoon of the oil over medium heat. Add the chicken, skin side
down, and cook until the skin looks golden and crisp and releases easily from the pan, about 6 to 8 minutes. If the chicken skin sticks when you try to flip it, it just needs more time to crisp. Flip and cook until golden, 4 to 5 minutes. Transfer the chicken to a plate.
Add the remaining 2 tablespoons of oil and the shallots to the hot pan and cook until the shallots are slightly softened, about 2 minutes. Add the couscous and continue cooking, stirring occasionally, until it's fragrant and turning a toasty brown color, 4 to 5 minutes. Add 3 cups of water, the garlic, chicken bouillon and a hefty pinch of salt. Arrange the chicken thighs on top, crispy skin side up. Increase the heat to mediumhigh and bring to a simmer. Remove the pan from the heat.
Carefully cover the hot pan with foil, pinching around the sides to create a tight seal. Transfer to the oven and bake until most of the liquid has been absorbed, 30 to 35 minutes.
Meanwhile, make the dill topping: In a small bowl, stir together the dill, capers, oil, vinegar, garlic, chile flakes, salt and black pepper to taste.
Remove the foil from the chicken and bake for another 5 minutes. Preheat the broiler. Place the oven rack about 4 inches from the heating element. Broil until the chicken skin becomes crispy, 2 to 3 minutes. Remove from the oven. Fish out the softened garlic cloves and crush them on top of the crispy chicken thighs.
Dollop the dill topping all over the hot chicken and couscous and serve right away.
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 offer full tuning and repair services for skis and snowboards. There are many choices in town, but come see why we’re the greatest shop on the planet!
Will Travel for Food
There are many reasons to plan a trip to Denver — for no reason at all!
BY
ALLISON ARTHUR PHOTOS BY BRIAN UPESLEJA
WWhether it’s for kids’ sports, an unexpected layover or simply a weekend getaway, many of us make it to Denver at some point each year. And after a recent trip, I'm going to make it a point to go back, but for no reason except the visit!
From amazing food to a brewery scene that rivals the best, there are fun foodie finds all around. Add in six professional sports teams, a mecca of museums, concerts and outdoor activities and the incentives keep adding up. Read on for suggestions to plan your next trip: where to stay, what to do and, of course, where to eat.
DENVER CENTRAL MARKET
YUAN WONTON
REUNION BREAD
DINE:
It will be hard to pick a pastry at Reunion Bread to go along with your coffee, but make sure you try the Venezuelan sticky bun called a golfeado. The cheese sprinkled on top may seem out of place until you try it, but once you do you will wonder why all sweets don’t have this addition. It is a perfect salty touch. The bakery is also famous for making Portuguese treats called pastel de nata.
Glo Noodle House pays homage to the chef’s mother, who was nicknamed Glo. He grew up in the kitchen where she worked as a pastry chef and developed a love for Asian food. Find favorites like hamachi with white ponzu, grape, serrano pepper, basil and crispy tempura, but save room for the main event: ramen. The miso bacon one is a popular choice.
There is a reason Annette won James Beard Best Chef for the mountain region in 2022 and was named one of Bon Appétit ’s Best New Restaurants in 2017: Everything here is delicious. Even simple staples like french fries are exceptional. Plan to share plates and try as many of the upscale yet homey dishes as you can.
At the Denver Central Market ’s 12,000-square-foot gastro-hall, you can stock up
for dinner at the fish market, enjoy a sweet treat at High Point Creamery or dig into a Vero Italian pizza. Avanti Food & Beverage is great for for pho, arepas and modern Mexican.
Toro, inside Hotel Clio, is no typical hotel dining outlet. Famed for having celebrity chef Richard Sandoval as the name behind it, the restaurant offers a contemporary Latin menu. The food is purposely designed to please your eyes and palate. The smoked swordfish dip, sweet corn empanada and amarillo ceviche are almost too pretty to eat, but you will finish every bite.
MAKfam started as a New York City pop-up and first moved to Denver with a spot in a food hall. It’s now a more upscale yet fastcasual spot, and the chef and owner’s family heritage shines through in his modern Chinese menu. You can’t go wrong with anything here, but the spicy garlic-butter rice cakes will confirm something we all already know: Butter really does make everything better.
At Yuan Wonton, the rainbow dumplings are not only fun to look at but also insanely good to eat. There were too many things we liked to pick a favorite, so if you go, try it all; the menu is small enough for you to conquer!
RINO
Look out for annual events:
Denver Restaurant Week
Mile High Asian Food Week
Denver BBQ Festival
Denver Food + Wine Festival
Great American Beer Festival
2025 dates TBD
DO:
With 24 acres of gardens and exhibits, the Denver Botanic Gardens offer a year-round mecca for finding beauty, activities and educational opportunities. There are even food and beverage outlets offered throughout the property (think gourmet hot dogs and fresh-squeezed lemonade). Book a brewery and art tour through RiNo with Denver Microbrew Tour. You
can walk to more than 20 breweries within a mile radius in this area. Your tour may take you to visit a brewery started by former punk rockers, where Sippin’ Pretty, the nation’s second most popular sour ale, was first brewed. Maybe you’ll stop to taste a German-style pilsner from one of the top craft lagermakers in America, enjoying some “uniquely crushable” brews from a true Colorado brewery. Between stops, your
ANNETTE
guide will tell you some of the stories behind the epic street art and murals prevalent in RiNo and give you some tips for after the tour.
Blow off some steam with a quick stop at Elitch Gardens to go on a few rides. If you buy the fast pass, you can easily ride three of the best roller coasters at Elitch Gardens — located right near the sports arenas, close to downtown — in an hour or so and then get back to your eating adventures (try the Half Pipe, the Mind Eraser and the Boomerang).
If you have yet to experience a Meow Wolf exhibit, Denver offers an opportunity to do so. Combining art and storytelling, the business works with artists in all kinds of media to create a collaborative, interactive and playful space.
DREAM:
If you want to stay in a quiet and upscale area, Hotel Clio, in the heart of Cherry Creek, makes it easy to walk
out your door to boutiques and restaurants and even the magical botanic garden. A welcoming space with sleek rooms and mountain views, Hotel Clio offers amenities like on-site private shopping experiences and open-air yoga. They will even host your furry friends. Grab
one of the hotel’s bikes and explore a nearby trail. Need to dust off your shoes after hitting the shops nearby?
Enjoy a complimentary shoe shine. Want to hit the gym after a lavish meal at the hotel’s restaurant, Toro? The gym has Peloton bikes, and there’s fruit in the lobby for a snack afterward. You are also treated to sparkling wine in the lobby every day — and, of course, an espresso bar. They even gift you tickets to your choice of the Denver Zoo, Denver Botanic Gardens or the Denver Museum of Nature and Science. The staff will make you feel right at home, and with amenities like these, you may never want to leave!
Get recommendations from the staff about where to shop, eat and visit, and don’t miss a visit to New West KnifeWorks’ Denver shop, located nearby.
HOTEL CLIO
GLO NOODLE
DENVER BOTANIC GARDENS
Fun Facts
There are now more than 70 breweries in Denver, more than 150 in the metro area and nearly 400 throughout Colorado.
Travel+Leisure magazine proclaimed Denver the cheapest place to travel in “20 Cheapest Places to Travel Around the World in 2024” (January 2024).
Denver has 26 Michelinrecognized restaurants — three with one star (Beckon, Bruto and The Wolf's Tailor).
ANNETTE
DENVER MICRO BREWERY TOURS
When your sense of awe is matched by your sense of responsibility, you’re the Mountainkind. Here, we 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 to get around. 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
When in the mountains, do as the Mountainkind do. For the Mountainkind.
DISHING RESTAURANT LISTINGS
A GUIDE TO SOME OF THE BEST PLACES TO DINE IN AND AROUND PARK CITY
THE NELSON COTTAGE
350 MAIN
Modern American cuisine and award-winning spirits Open at 5 p.m. daily | 350 Main St. 435.649.3140 | 350main.com | @350main
This 29-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
Modern-style tapas bar
Open daily 5 p.m. to close | 710 Main St. 435.649.6979 | 710bodegaparkcity.com | @710bodeaga
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
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 | @annexburger
All of the things you love about the popular Main Street destination No Name Saloon are available next door at Annex Burger, the family-friendly side of the establishment for adults and kids of all ages. The offerings include not only the full bar menu and daily specials from next door but also the world-famous No Name Saloon buffalo burgers and additional selections for the kiddos. The menu offers parents cold beer, wine and cocktails, and it has mocktails for those who want a tasty beverage without the alcohol. We like the added touch of the Etch A Sketches provided as entertainment for families, as well as the welcoming and comfortable environment in this Main Street staple. Visit the website for information on private parties.
MENU SAMPLING
KIDS’ SELECTIONS: QUESADILLA, BUFFALO SLIDERS, GRILLED CHEESE, FRUIT N’ VEGGIES AND MAC N’ CHEESE
BUFFALO CHICKEN WINGS: BBQ, TRADITIONAL OR HOT, SWEET CHILE, CELERY, CARROTS, BLUE CHEESE DRESSING
BOURBON STEAK CHILI: SOURDOUGH BREAD BOWL, CHEESE, ONIONS, SOUR CREAM, HOUSE CHIPS AND SALSA
NO NAME BUFFALO BURGER: HALF-POUND BUFFALO PATTY, GRILLED POTATO BUN, CREAM CHEESE, JALAPEÑOS, CHIPOTLE AIOLI
TURKEY BURGER: BLEND OF FREE-RANGE TURKEY AND CILANTRO SERVED WITH CHEESE, TOMATOES, LETTUCE, FRESH CILANTRO AND MAYO
PORK CARNITAS TACOS: LETTUCE, PICO DE GALLO, SHREDDED CHEESE AND SALSA, SERVED ON FLOUR TORTILLAS
Find a taste of Argentina via the owner’s heritage and family recipes in the heart of Park City. From empanadas to Argentinian pastries and coffee, 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. 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. The restaurant also offers catering and has a food truck to take to private events.
ARGENTINE PORK EMPANADA: BEER-ROASTED PULLED PORK WITH CHIMICHURRI AND MOZZARELLA
TRADITIONAL BEEF EMPANADA: GROUND BEEF, SAUTÉED ONIONS, SCALLIONS, PARSLEY, GREEN
FUGAZZETTA PORTENA EMPANADA: CARAMELIZED ONIONS, THREE CHEESES, OREGANO AND OLIVE OIL
ARGENTINE ALFAJORES: TWO SUGAR COOKIES FILLED WITH DULCE DE LECHE
DULCE DE LECHE COFFEE LATTE
ATTICUS
A community-minded coffee shop, teahouse and cafe
Open daily 7 a.m.–6 p.m. | 738 Main St.
atticustea.com | @atticusparkcityutah
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 | @bangkokthaionmain
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 | @bigdipperparkcity
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.
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 | @buonavita804
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
Steaks, chops, seafood and a specialty cocktail and wine program
Open daily; see website for seasonal hours | 751 Main St. 435.647.0040 | butcherschophouse.com | @butcherschophouse
With quality steaks and slope-side views, Butcher’s Chop House has something for everyone in their warm, classic steakhouse setting. In addition to steaks, the family-friendly restaurant features chops, seafood, salads, pasta and a kids’ menu. All items on the butcher’s block include a choice of two sides. Try the prime rib, a local favorite. The beautifully finished cherrywood bar boasts one of the finest wine lists and liquor displays in Utah. Also, watch all of your favorite sporting events on the TVs available in the bar. Or, if you prefer, be sure to check out the individually heated outdoor Alpenglobes for a unique dining experience. Elevate your private events with the new Lift Room, a genuinely distinctive banquet venue that offers spectacular vistas of both the Mountain and Town Lift. Reservations available via Resy.com.
MENU SAMPLING
BEET SALAD: MIXED GREENS, ROASTED RED AND YELLOW BEETS, RED ONION, HERB GOAT CHEESE, PINE NUTS, TARRAGON VINAIGRETTE
STEAKS AND CHOPS: WAGYU BEEF FILET, PRIME RIB, FILET MIGNON, PORK CHOP, NEW YORK STRIP, LAMB CHOPS AND MORE
FRIED RISOTTO BALLS: SAFFRON RISOTTO AND ITALIAN HERB PANKO, PARMESAN, COCONUT-TOMATO SAUCE, FRIED BASIL SMOKEY & THE BOURBON COCKTAIL: ELIJAH CRAIG SMALL BATCH BOURBON, MEZCAL, ALLSPICE DRAM, HOUSE BLEND SIMPLE, ANGOSTURA BITTERS, LEMON SWATH
COURCHEVEL BISTRO
The flavors of France, the charm of Main Street Open to the public Tues.–Sun. 5 to 9:30 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
TARTIFLETTE: FINGERLING POTATOES, NIMAN RANCH PORK BELLY, REBLOCHON CHEESE, PEARL ONIONS, PETITE SALAD, CORNICHONS
Open daily for lunch and dinner | 412 Main St. 435.602.1179 | dongallopc.com | @dongallopc
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
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 daily; dine in, online ordering and takeout | 438 Main St. 435.649.8600 | flanagansonmain.com | @flanagansonmain
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.
Stop by for a cold Guinness after a day of skiing, or host your next large group special event. It is a lively atmosphere with a variety of activities, including darts, a pool table, shuffleboard and TVs to watch your game. Don’t miss weekly specials, including locals’ night on Thursdays, live music on Fridays and karaoke on Saturday night. Flanagan’s is also available to cater your next event.
MENU SAMPLING
STUFFED AVOCADO WITH CRAB: FRESH REAL CRAB MEAT, RED ONION, BELL PEPPER, CUCUMBER, LIME JUICE, OLIVE OIL AND CILANTRO
IRISH BURGER: HALF-POUND ANGUS BEEF PATTY WITH CORNED BEEF, TOPPED WITH CARAMELIZED ONION, SWISS CHEESE AND HORSERADISH
MAYONNAISE, SERVED WITH FRIES TOPPED WITH BROWN GRAVY
SHEPHERD’S PIE: SAVORY GROUND BEEF AND LAMB SIMMERED WITH CARROTS, PEAS AND ONIONS IN BEEF BROTH GRAVY TOPPED WITH CHEDDAR MASHERS AND A SIDE OF MIXED VEGGIES
VEGAN CHILI: MADE WITH A VARIETY OF BEANS, CELERY, ONIONS, CARROTS, BELL PEPPER AND FIRE-ROASTED TOMATOES
HARVEST
Community-minded cafe serving Australian-style breakfast and brunch
Open daily 8 a.m.–3 p.m. | 820 Park Ave., Ste. 101
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 | @javacowparkcity
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 | @kaneo_pc
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.
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
CLAM & HAM: MANILA CLAMS, SPECK WITH CORIANDER BLOSSOM AND CHARRED BREAD
SMOKED DUKE’S MAYO EGG SALAD: TROUT ROE, TOASTED BRIOCHE AND FRESH HERB SALAD
MORTADELLA, FRESH BURRATA: PISTACHIOS AND THEIR OIL WITH FRESH ROCKET
WILD SNAPPER CRUDO: WINTER CITRUS, PICKLED CHILES AND TAPIOCA CHIPS
WHISKEY ONION GRATINÉ: AGED GRUYÈRE AND CRISPY SAGE
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 | @nonamesaloon
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 a year-round heated rooftop patio overlooking historic Main Street. 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
“Where All the Nuts Go” Open daily 8 a.m.–1 a.m. | 628 Park Ave. 435.200.8624 | oshucksutah.com | @oshucksbar
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 cafe 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 GRILLED 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 | @redbanjopizza
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
Dinner nightly at 5 p.m. | 442 Main St. For reservations, call 435.645.7253 | Full menu at shabuparkcity.com
Drawing on training from legendary chef Nobu Matsuhisa, chef/co-owner Bob Valaika elevates Asian fusion cuisine at this Main Street mainstay. Each dish showcases the kitchen’s mastery of flavor and technique. Begin your evening by selecting from Utah’s most comprehensive sake collection before diving into crowd favorites like the Blistered Green Beans and the addictive Firecracker Shrimp. While the artisanal sushi commands attention, the hot kitchen delivers equally compelling dishes — notably the miso-glazed cod, featuring buttery fish in sweet-savory sauce alongside wok-kissed vegetables. Since 2004, brothers Bob and Kevin Valaika have balanced their passion for Park City’s outdoor pursuits with their commitment to creating memorable dining experiences. For reservations or curbside pick up, 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
Upscale pub food and live music in a comfortable setting
Open daily 11–1 a.m. | 352 Main St. 435.615.1618 | thespurbarandgrill.com | @spurbarandgrill
For 23 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).
Still misbehaving while serving “Beer With Altitude!”
See website for current hours | 250 Main St. 435.649.0900 | topofmainbrewpub.com | @topofmainbrewery
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 | @yukiyamapc
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.
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. The winter season brings an après-ski experience that is complemented by the spectacular snowcapped mountain backdrop. Relax by a wall of windows while you enjoy seasonal salads and sandwiches at lunch. Experiment with items like a red wine braised octopus or Utah lamb loin for dinner. At either meal, you will feel like you hit the jackpot with this hidden gem. It’s a great spot for a date night, but skiers who want to ski in at lunch are equally welcome. The wine list offers a comfortably curated selection. Expect everything you’ve come to love about the service and quality of food in the Stein Eriksen collection.
MANGO MOJITO BAR: MINT AND MANGO CONFITURE, COCONUT DACQUOISE, MASCARPONE RUM MOUSSE, PASSION PAPAYA COMPOTE
THE BRASS TAG
Brick-oven Italian cuisine located inside the Lodges at Deer Valley
Open daily, 5–9:30 p.m. | 2900 Deer Valley Dr. 435.615.2410 | deervalley.com/thebrasstag
Located in the Lodges at Deer Valley, The Brass Tag restaurant is the perfect place to meet friends for drinks and appetizers or to settle in for a cozy dinner after playing in the mountains. The ambiance, reminiscent of Park City’s silver mining legacy, is evoked through the decor, accented by vintage brass tags, which were once used by miners for identification and tracking when working in nearby mines. Enjoy a selection of fine Italian cuisine, either at your table or to go, including hearty pasta dishes, like ravioli and gnocchi, brick-oven pizza and more, with a menu that also features creative appetizers and fresh salads, entrées and a unique selection of desserts. The Brass Tag offers a full bar, including beer and wine, and most dietary needs are accommodated. Reservations are recommended.
Seafood dining located inside Deer Valley Snow Park Lodge Dinner Thu.–Sun. 6–9:30 p.m. | 2250 Deer Valley Dr. 435.645.6632 | deervalley.com/castandcut
Discover the ocean’s finest at Cast & Cut | Seafood Dining, an interactive, high-end dining experience. Dive into a world of fresh flavors, from succulent shrimp, oysters and mussels to expertly prepared seafood, paella, pasta and stews. For those seeking a taste beyond the sea, the grill and carving station features cuts of meat prepared to perfection. At Cast & Cut | Seafood Dining, you are invited to embark on a culinary voyage through the depths of flavor and luxury, where each dish tells a tale of the sea in a setting of unparalleled elegance and sophistication. Reservations are required.
MENU SAMPLING
RAW BAR: DUNGENESS CRAB LEGS, COCKTAIL SHRIMP, HOUSE-SMOKED SALMON, SEAFOOD SALAD, SIGNATURE SAUCES
BUILD YOUR OWN POKE: FRESH FISH SELECTION, HOUSE-MADE DRESSINGS, SEASONAL ACCOMPANIMENTS
GRILL & CARVING STATION
CHEF-MADE SUSHI: FRESH SUSHI SELECTION MADE TO ORDER
FRESH OYSTER BAR: RAW OR GRILLED MARKET VARIETY OYSTERS
BAKER’S DOZEN DESSERTS
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
VANILLA BEAN PANNA COTTA: MACERATED BERRIES, RASPBERRY PISTACHIO CRUMBLE
GLITRETIND AT STEIN ERIKSEN LODGE
Five-star dining in a warm, intimate setting with mountain views Breakfast, buffet lunch, après, Sunday brunch, dinner | 7700 Stein Way
435.645.6455 | steinlodge.com/dining
Five-star, award-winning dining awaits guests at Glitretind Restaurant, where a warm, luxurious environment is framed by stunning views of Deer Valley Resort. The menu focuses on fresh, seasonal, locally sourced and sustainable ingredients for chef Zane Holmquist’s award-winning dishes. The knowledgeable sommeliers are available to assist with selecting the perfect pairing from the wine cellar, boasting 2,100 global varietals and over 20,000 bottles of wine on site. Sundays bring the famous Sunday Brunch beginning at 11 a.m.
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
CRISPY CRAB ARANCINI: FRIED PEPPERONI, CHERRY PEPPERS, RED SAUCE
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
ROASTED HUDSON VALLEY FOIE GRAS: PECAN CRUMBLE, CRANBERRY, SPICED CARAMEL
Lunch and après located inside the Silver Lake Lodge
Open daily 11 a.m.–6 p.m. | 7600 Royal St. 435.645.5724 | deervalley.com/stickywicket
Step back in time to the golden era of skiing at The Sticky Wicket. This vintage 21+ bar is located mid-mountain, upstairs in the Silver Lake Lodge, and will take you back to the early days on the slopes. Serving lunch and après daily, 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.
Great food and locals’ favorite place to catch a game; must be 21+ Open daily for lunch and dinner | 1251 Kearns Blvd. 435.649.0911 | boneyardsaloon.com | @boneyardsaloon
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 and has a solid bottled wine list. Custom signature cocktails are also available, along with a full bar of spirits. Enjoy the multiple dining areas throughout the restaurant, which have TVs everywhere, providing the perfect place to watch the game. For private events, visit the website. Free parking is always available for patrons. Must be 21+.
MENU SAMPLING
BONEYARD TRIPLE S BURGER: SIGNATURE HALF-POUND BEEF BLEND, BACON, FRIED JALAPEÑOS, BUTTER LETTUCE, PICKLED RED ONIONS, BLUE CHEESE CRUMBLES, GARLIC AIOLI, TRIPLE S SAUCE, POTATO BUN, HOUSE PICKLES, FRIES
KOREAN STREET TACOS: TOP SIRLOIN, SWEET ‘N SPICY CABBAGE, AVOCADO, SRIRACHA AIOLI, WARM WHITE CORN AND WHEAT TORTILLA
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 & BAKERY
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
In addition to event catering services, Deelicious Café & Bakery offers breakfast, lunch and express meals for dinner. 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.
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 | @estepizzapc
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
Awarded “World’s Best Lobster Roll” by Down East magazine in 2017, Freshie’s Lobster gives locals and tourists their “lobstah” fix in the mountains. At Freshie’s Lobster, you’ll find traditional Maine lobster rolls and New England fare, such as chowder, salads, pies, sandwiches and more. Owner Lorin Macri knows the business. Raised in New England, she grew up loving lobster and all that goes along with it. With a mantra of “Shore to door in 24,” they’re delivering a taste of home to customers who grew up in the Northeast inside this nautical-themed casual eatery (also located in Boise, Salt Lake City and for catering events with a food truck). Be sure to try another taste of Maine, the delicious blueberry pie and the restaurant’s Maine sarsparilla root soda.
MENU SAMPLING
LOBSTER ROLL: FRESH MAINE LOBSTER, NEW ENGLAND-STYLE BUN, BUTTER, SEASONING
CRAB ROLL: JONAH CRAB, GARLIC AIOLI, BROWN BUTTER, LEMON, CHIVES
LOBSTER SLIDERS: FRESH MAINE LOBSTER, LOCAL SLIDER BUN, BROWN BUTTER, CHIVES
MAINE-IAC SALAD: LOCAL ORGANIC GREENS, BLUEBERRIES, AGGIANO CHEESE, MAPLE PECANS, MAPLE BALSAMIC DRESSING
CLAM CHOWDER: NEW ENGLAND STYLE WITH CREAM, CLAMS, POTATOES, CHIVES, OYSTER CRACKERS
FUEGO BISTRO & PIZZERIA
Wood-fired pizzeria and Italian bistro with full bar Open for lunch and dinner | 2001 Sidewinder Dr. 435.645.8646 | fuegopizzeria.com | @fuegobistropizza
There’s a reason why Fuego is Park City’s favorite neighborhood Italian bistro. The restaurant offers lunch and dinner featuring incredible wood-fired pizza, fresh salads, sandwiches, renowned pastas and entrees. With affordable prices and a family friendly atmosphere, this is the place to go for any occasion. A lunch for large groups, an evening out with the kids or even date night are all good reasons to choose this pizzeria and Italian bistro. Make sure to select one of their many pizzas, cooked perfectly crispy in a wood-fired oven. The Wasatch — with a honey-tomato-chipotle sauce, mozzarella, pancetta, pineapple and cilantro — is a favorite. With a long list of sandwiches and salads, a full bar and a great wine selection, there is something for everyone. Plus, the added bonus of free parking. Fuego has been locally owned and operated for the last 18 years.
MENU SAMPLING
SAUTÉED BLUE MUSSELS: VINO, GARLIC, TOMATOES AND A TOUCH OF ONION AND BASIL
SICILIAN STEAK & ARUGULA SALAD: TENDERLOIN MEDALLIONS ATOP FRESH ARUGULA TOSSED IN OLIVE OIL, SALT AND PEPPER, SHAVED
ASIAGO CHEESE AND A SQUEEZE OF LEMON
MEATBALL SANDWICH: HOMEMADE MEATBALLS, PEPPERONI AND MELTED MOZZARELLA ON A CIABATTA ROLL
POLLO POMPEII: LIGHTLY BREADED CHICKEN SAUTÉED WITH SUN-DRIED TOMATOES, CREAM, PARMESAN, SPINACH, MUSHROOMS, SIDE OF PASTA CHICKEN PICCATA: BREADED WHITE MEAT CHICKEN, DICED TOMATOES WITH A LEMON-CAPER SAUCE
GRUB STEAK RESTAURANT
Classic Western steakhouse
Open nightly at 5 | 2093 Sidewinder Dr. 435.649.8060 | grubsteakparkcity.com | @grubsteakparkcity
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: 2-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
Nourish your body, energize your soul. Open Mon.–Sat. at 9 a.m. | 1400 Snow Creek Dr., Ste. L
Luna’s Kitchen is Park City’s go-to spot for health-conscious meals, perfect for locals and visitors alike. Whether you’re hitting the trails or exploring the town, Luna’s has a wide range of delicious options, from smoothies and fresh juices to hearty salads, savory flatbreads, family-style take-home meals and delightful baked goods. With a fully gluten-free kitchen catering to various dietary needs, the owner is committed to creating clean, flavorful foods everyone can enjoy. Planning a gathering? Luna’s offers catering services, and for holiday feasts, let the Luna’s team take the stress out of your celebration. Stop by today and enjoy Luna’s fresh, laid-back vibe!
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
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 | @pcroadhouse
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
ROADHOUSE BOURBON BURGER: CLASSIC BURGER TOPPED WITH CHEDDAR AND BOURBON-GARLIC CARAMELIZED ONIONS
RUTH’S CHRIS STEAK HOUSE
Classic steakhouse in a welcoming setting
Open daily for dinner 5–9 p.m. | 2001 Park Ave.
435.940.5070 | @ruthschrispc
The mission at Ruth’s Chris is simple: Offer perfect steaks, warm hospitality and good times. The restaurant chain prides itself on consistently delivering an exceptional dining experience by offering premium steaks, a rigorously trained staff and so much more. Nestled inside Hotel Park City, with views of the surrounding Wasatch Mountains, the atmosphere is sophisticated yet warm and comfortable. The menu showcases a diverse selection of succulent U.S. prime steaks, broiled to perfection and served sizzling along with gourmet seafood dishes and New Orleans-style appetizers. Sit back and relax while a wizard of a bartender gets you started with a drink, and then try to narrow down the list of steakhouse favorites you want to try. There are plenty of options for those looking for seafood instead, but the sides are all classics, so you can’t go wrong. Be sure to ask about house favorites if you need some advice.
MENU SAMPLING
CRAB STACK: COLOSSAL BLUE CRAB PEAKS ATOP A MILD MEDLEY OF AVOCADO AND MANGO, COMBINING SWEET AND SAVORY FLAVORS
RUTH’S CHOP SALAD: JULIENNED ICEBERG LETTUCE, BABY SPINACH, RADICCHIO, RED ONIONS, MUSHROOMS, GREEN OLIVES, BACON, EGGS,
HEARTS OF PALM, CROUTONS, BLUE CHEESE, LEMON BASIL DRESSING, CRISPY ONIONS
TOMAHAWK RIB-EYE: USDA PRIME BONE-IN 40-OUNCE RIB-EYE, WELL-MARBLED FOR PEAK FLAVOR
ASIAN BARBECUE KING SALMON: NEW ZEALAND KING SALMON WITH AN ASIAN BARBECUE MARINADE, FINISHED WITH A HONEY GINGER
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
CRISPY BLUE CRAB FRITTERS: HOUSE PICKLES, FRESNO CHILE, HOT SAUCE BUTTER
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. Versante provides a polished casual dining experience that’s great for a family dinner or romantic night out. Versante prides itself on featuring locally sourced products and changes the menu with the seasons to ensure the highest quality. 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. Versante now has a 21+ bar area — leave the kids, bring your ID.
MENU SAMPLING
BLACK TRUFFLE PIZZA: BLACK TRUFFLE SPREAD, MOZZARELLA, LEMON ZEST, ARUGULA
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 homemade cookies that are hard to resist.
This family-run, classic pizzeria serves New York-style pizza and it is the biggest pizza in the Wasatch Back. Over 2 feet in diameter and beginning with a whopping 3 pounds of dough, the pizza is then loaded with about 4 pounds of cheese and other toppings. 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 and new pasta options. 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
FRANK’S BUFFALO CHICKEN PIZZA: FRANK’S HOT SAUCE AND CHOPPED CHICKEN, TOPPED WITH LOTS OF MOZZARELLA
BREAD BITES: CHOICE OF PARMESAN, CINNAMON STREUSEL OR RASPBERRY WHITE CHOCOLATE
XL FAMILY DEAL: 18-INCH TWO-TOPPING PIE WITH PARMESAN BITES AND A 2-LITER SODA
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 (Cazadores Reposado, ancho reyes, serrano ginger, lime ) will help you settle into the experience. Try the yellowfin tuna tartare with tomato Veracruz 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.
PESCADO A L A BRASA: WHITE FISH, SALSA VERDE, ANCHO ADOBO, GRILLED LIME, FRESH HERBS
COCHINITA TACOS: SLOW-ROASTED PORK IN ACHIOTE PASTE, XNIPEC SALSA, PICKLED RED ONION, CILANTRO
FLAN: ORANGE BLOSSOM CUSTARD, FRESH BERRIES
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 | @draftsparkcity
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.
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 | @edgeparkcity
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
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 following your winter adventure with breakfast, lunch or dinner. With a ski-in/ski-out location and spacious deck and fire pit, you can enjoy the scenery while you wait for the made-to-order Cornbread Benedict or the signature Brisket Burger. Find regional liquor and beers on tap during après with half-off pricing all season starting at 3 p.m. every day. At dinner, try the chef’s house-made flatbreads and pasta, and try to save room for one of the gorgeous desserts, too.
MENU SAMPLING
WAGYU BAVETTE STEAK: WITH SIDE OF BUTTERMILK CHIVE WHIPPED POTATOES AND CHOICE OF SAUCE
MARKET FISH OF THE DAY: WITH A SIDE OF ROASTED BROCCOLI AND BABY CARROTS, TOASTED MARCONAS AND ROMESCO SAUCE
BUFFALO SHRIMP: WITH PICKLED VEGETABLES AND BUTTERMILK RANCH
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 a delectable Sunday brunch. 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. Stay tuned for their newest location opening soon in Sugar House.
MENU SAMPLING
HILL’S COBB: FRISÉE AND ARUGULA, BACON, EGG, CARROT, FIG, ALMOND, APPLE CHIPS, ORANGE, SHERRY VINAIGRETTE
FRIED BRUSSELS SPROUTS: MISO SOUBISE, BACON, PICKLED APPLE, MAPLE VINAIGRETTE
EGGS BENEDICT: SMOKED HAM, FRISÉE AND ARUGULA, TOMATO, POACHED EGG, HOLLANDAISE, ENGLISH MUFFIN
Modern Japanese steakhouse, sushi and cocktail bar
Breakfast and dinner daily | 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 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
ROASTED JAPANESE SWEET POTATO: MISO CREMA, GOMA, NORI, CHILE LIME SALT
SESAME KALE SALAD: RADISH, PUFFED QUINOA, RYE CROUTON, PECORINO
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 BAR & GRILL
Rooftop lounge and pool serving classic American fare and drinks
Lunch and après daily | 2417 West High Mountain Rd.
The Pool House Bar & Grill 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 classic beef chili, or stay for a cocktail and pair it with the artichoke and spinach dip. This bar and grill offers the ideal location to meet up for an alfresco experience après ski, with the new Après Social Club on the weekends from 3 to 6 p.m. with live DJs, a special raw bar and cocktail and champagne features.
MENU SAMPLING
CHEESE & CHARCUTERIE: LOCAL CURED MEATS AND CREAMERIES, GRAIN MUSTARD, RUSTIC CRISPS, CORNICHONS AND FIG SPREAD
CRISPY CHICKEN TENDERS: HONEY MUSTARD, FRENCH FRIES
FENNEL SAUSAGE PIZZA: FENNEL SAUSAGE, RED ONIONS, MOZZARELLA, PARMESAN
WARM CHOCOLATE CHIP COOKIE SKILLET: SERVED WITH VANILLA ICE CREAM
RAW BAR: JUMBO SHRIMP, OYSTERS, CRAB CLAWS, LOBSTER, SERVED WITH MIGNONETTE, TABASCO, LEMON, HORSERADISH AND COCKTAIL SAUCE
POWDER AT WALDORF ASTORIA PARK CITY
A mouthwatering seasonal menu inspired by the region’s finest local ingredients
Open daily 7 a.m.–11 p.m. for breakfast, lunch and dinner | 2100 Frostwood Dr. 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
HAWK AND SPARROW SOURDOUGH: FRENCH ECHIRE BUTTER, FLEUR DE SAL
GRILLED CHEF’S STEAK: SHALLOT AND TOMATO TART, BORDELAISE, BURNT ONION PETALS
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 | @redrockbrewing.parkcity
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+ 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
Open for lunch and dinner daily at 11 a.m. | 1784 Uinta Way, #E1
435.200.8864 | vesselkitchen.com | @vesselkitchen
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.
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 | @blueboarinn
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
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 | @dairykeen
Since 1946, the Mawhinney family has been serving up traditional burgers and shakes to the Heber City neighborhood. In the building of what was once a Dairy Queen, you’ll find Dairy Keen — Home of the Train. As generations of the Mawhinney family continue to serve a variety of burgers, sandwiches, salads and ice cream items, a miniature train circulating overhead celebrates the history of Heber Valley. Burgers and sandwiches stack the menu with options, including fried or grilled chicken, fish, turkey, ham and more. An ample side selection includes french fries, onion rings or tater tot stix. The menu also has many gluten-free offerings. Throughout the years, Dairy Keen has received many Best of State® awards for these items, most notably Best of State® shakes or frozen desserts for 21 consecutive years.
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
HOUSE-MADE SOUPS: DAILY ROTATING SOUPS MADE FRESH IN-HOUSE
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
Breakfast and lunch daily | 200 Gateway Dr., Heber City
435.315.3686 | jadescafe.com | @jadescafe
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. They also proudly roast Stumptown Coffee — a roasting company that has revolutionized the industry by emphasizing direct trade relationships with farmers, meticulous roasting techniques and a focus on showcasing the unique flavors of each coffee bean. Jade’s is the only coffee shop to serve Stumptown in the entire state of Utah. Alongside the classic latte offerings, indulge in their array of specialty beverages, including chai, matcha, teas and more. They’ll make sure you’re satisfied with a menu offering of all-day items like their Caesar salad and salmon toast. Plus, warming lunch options with seasonal soups, pot pies and their newest crowd favorite, the beef dip sandwich.
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
CAESAR SALAD: CHICKPEAS, RUSTIC CROUTONS, LEMON, PARMESAN, SUMAC
SALMON TOAST: BEET CURED LOX, CREAM CHEESE, PICKLED ONIONS, DILL CUCUMBER, EVERYTHING SPICE, ON SOURDOUGH BEEF DIP: FRENCH ROLL, SLOW-COOKED BEEF, CHARRED ONION AIOLI, AU JUS
MASALA CHAI TEA LATTE: LOOSE-LEAF CHAI BLEND, BROWN SUGAR, SPRINKLED CHAI SPICES, MILK OF YOUR CHOOSING
MOUNTAIN WELLNESS BAR
Meal prep and healthy cafe; 100% gluten free Tue. 3–6 p.m.,Wed.–Fri. 8 a.m.–6 p.m., Sat. 8 a.m.–3 p.m. | 32 S. Main St., Ste. 5, Heber City 435.315.3012 | mountainmeals435.com | @mountainwellnesskitchen
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 AÇAÍ, 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
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.
