Dishing Park City | Issue 14 by Dishing

WINTER / SPRING

Courchevel Bistro serves classic French favorites.

ISSUE NO. 14

NACHOS

WAYS

FROM DISHES + RECIPES AROUND TOWN

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

PARK CITY

Obtain the property report, required by federal or state law, and read it before signing anything. No federal or state agency has judged the merits or value, if any, of this property. Plans subject to change without notice. © 2021 Promontory Development, LLC. Each individual office is Independently Owned and Operated.

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

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

OWN ALL OF

PARK

CITY

New Property & Home Releases Custom Homesites coming soon from $800K - $7M New Morningstar Residences from the $800Ks

As the only four-club/one-membership private home community in Park City, Talisker Club gives you exclusive access to an unmatched collection of mountain, country club, Main Street and backcountry destinations. Up here, your family legacy is more than a home. It’s a land of wonder-filled memories. The Talisker Clubs: EMPIRE PASS | MAIN STREET | OUTPOST | TUHAYE Welcome Center Open Daily | Call 435.333.3617 for your private tour, or visit TaliskerClub.com

©2021 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of Columbia Insurance Company, a Berkshire Hathaway affiliate. Equal Housing Opportunity. The Talisker Club materials and the features, prices and planned amenities are based upon current development plans which are subject to change without notice. Any and all recreational and golf amenities and facilities will be privately owned and operated as a club with mandatory membership and mandatory membership fees payable. This does not constitute an offer to sell or solicitation of an offer to buy real estate in any jurisdiction where prohibited by law or in any jurisdiction where registration or other legal requirements have not been fulfilled. ©2021 The names and logos are licensed and registered trademarks of Storied Deer Valley, LLC.

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NO.1 4 W I N T E R / S P R I N G

Q: WE’RE IMPRESSED BY THE EVER-EVOLVING DINING SCENE IN HEBER VALLEY. WHAT ARE YOUR GO-TO SPOTS, AND WHAT DO YOU ORDER WHEN YOU VENTURE OUTSIDE OF PARK CITY FOR FOOD? PUBLISHER AND EDITOR-AT–LARGE editor@dishingmagazine.com Allison Arthur

I can’t wait to go back to The Lakehouse. Not only was everything we tried delicious, but the presentation and atmosphere are beautiful, too!

MARKET DIRECTOR Kendall Kelley

When down in the Heber Valley I love to go to Spin Cafe to pick from their full vegetarian menu. The veggie tami rice bowl and the ravioli with sage butter are both fantastic.

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

ART DIRECTOR Kristen Hartnett CONTRIBUTORS Dan Campbell

The steak frites at the Back 40 Grill.

Amber Day Deb DeKoff

A throwback in time: Chick’s Cafe for a good old-fashioned breakfast!

Travis Engvall Nicolas Gomez Blake Peterson Jené Shaw

I love doing a Saturday morning in Midway so I can get cinnamon rolls and jalapeño cheddar bread at Midway Bakery and/or some doughnuts from Judi’s.

Sam Simma Jenn Thorn Jessica Turner Brian Upesleja

ON THE COVER: Moules frites at Courchevel Bistro

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What We Crave

P H OTO BY D E B D E KO F F

THROUGHOUT

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the winter I go through phases on what I feel like indulging in the most. There are times I’m feeling very healthy and zen, and then there are other moments where I want to ski hard and carb load. Sometimes I get an itch for a nice evening out on the town or just to get out of the house and find a spot to get a coffee and get some work done. When on my health kick moments, I love to get in a nice sweaty and relaxing yoga sesh with any of the amazing instructors at PC Yoga Collective and then head over to the recently opened Guest Haus for an Alpen Glow juice or mint chip smoothie. After a long day spent at the resort, I enjoy finishing off a day at the Canyons base and après-ing at Drafts Burger Bar to indulge in their famous Tatchos, and I can’t wait to visit the new Aprés Pendry bar in the Pendry Hotel. However, if I’ve headed out into the backcountry, I always have cravings at the end of the day to grab a cheese-tastic Big Daddy’s Pizza in Kimball Junction on the way home. If I’m in the mood for a night out on the town, there is no shortage of places to turn to. Dinner at Courchevel Bistro

is a new favorite, especially because I am a cocktail fan and love their variation on an OldFashioned. It also isn’t a night out on Main Street without a stop for a glass of wine and a visit with great company at Old Town Cellars. This winter I am looking forward to having Tupelo back in Park City with their convenient new location in Prospector and The Overlook Restaurant that is the perfect place to meet with friends who live in the Heber or Kamas areas. When I want to change up the scenery of working from home, there are great spots to turn to for a bite or drink and a place to hunker down with my laptop. I can always depend on going to Atticus and ordering one of their specialty coffees, The Finch, to boost me through the day. If I am working in Heber, the Mountain Wellness Bar provides the perfect light bites on the go or a great spot to stop and work! No matter my varying cravings throughout the season, there is no shortage of places that fit the bill and keep me going all winter long. Cheers!

–Kendall, market director

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The New Luxury Polished comfort. Modern edge. A new tradition of luxury hospitality.

A P R È S P E N D RY Elevating the art of après in a cozy yet contemporary slopeside setting where a European-inspired take on mountainside socializing comes alive. K I TA Japanese for “north,” KITA is an all-day Japanese grill-style restaurant set in a stunning, modern space. Fresh sushi, Japanese steakhouse favorites, cozy ramen bowls and a thoughtfully curated menu of beer, sake, wine and cocktails are featured. T H E PO O L H O U SE The peak of Pendry. Whether you’re poolside in the summer or fireside in the winter, The Pool House is a year-round perch, and it is the only rooftop lounge in Canyons Village. D I SC O PI Z Z A Where every night is pizza night. And most days, too. This is a casual go-to for cold beer, house-made pizza, bright salads and crave-worthy comfort food in a family-friendly setting.

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

DISTILLERY 7132 Silver Creek Road Park City, Utah 84098 @alpinedistilling ALPINE DISTILLING PIE BAR

Main Street, Park City @alpinepiebar

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TOC F E AT U R E S 54 TABLESIDE SHOWSTOPPERS

Presentation adds a layer of entertainment to these special dishes at Park City restaurants.

62 A FAMILY AFFAIR

It’s all in the family for many Park City restaurateurs.

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TOC D E PA R T M E N T S 16 ASK FOR IT 23 A LESSON IN: COOKIE DECORATING

High Altitude Custom Cakes & Pies shares secrets for creating sensational sweets.

29 KITCHEN VIEWS

This Red Ledges home hosts many of The Food Nanny’s family meals.

34 FIVE WAYS: NACHOS 41 IN THE KITCHEN WITH: The Brick’s Emilio Camara

46 FROM A TO Z

Something sweet for every letter’s mood.

68 WILL TRAVEL FOR FOOD Madison Double R

77 RESTAURANT LISTINGS

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

Ask For It!

Readers’ favorite recipes from Park City restaurants I am always on the lookout for a great homemade veggie burger, and this one is perfect! I would love the recipe so I can make it for my guided backcountry groups. — SAM CROW, PARK CITY

Luna’s Kitchen’s Black Bean Burger Patties

PHOTOS BY ALLISON ARTHUR

1/4 cup baby bella mushrooms, roughly chopped 1/4 cup red or yellow bell pepper, roughly chopped 1 cup rolled oats 2 cloves garlic, chopped 2 cups black beans, drained 1 1/2 teaspoons smoked paprika 1 teaspoon ground cumin 1 1/2 tablespoons ground flaxseed 1 tablespoon tamari 1/3 cup cilantro, finely chopped

> Using a food processor, pulse to combine the mushrooms, bell pepper, oats and garlic until the texture is chunky. Then add the remaining ingredients, with the exception of the cilantro. Process on low, leaving slightly chunky. Stir in the cilantro. Form into four 3-to4-ounce patties. Pan-fry in a skillet over medium heat for 3-4 minutes on each side.

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The sticky toffee pudding has always been on the menu at Hearth and Hill, and it is a family favorite. We would love to recreate this at home for the holidays if they are willing to share. — THOMAS BUI, WEST JORDAN, UT

Hearth and Hill’s Sticky Toffee Pudding

PHOTO PROVIDED

For the date cakes: 1 1/2 teaspoons baking soda 1 3/4 cups pitted dates 1 3/4 cups boiling water 1/3 cup butter 1 2/3 cups sugar 3 eggs 2 1/2 cups flour 2 teaspoons baking powder 2 1/4 teaspoons salt 1 1/2 teaspoons vanilla extract

> Sprinkle baking soda over dates in a large bowl. Pour hot water on top of dates and let soak for a few minutes. Using an immersion blender, gently combine. (You want the mixture to be chunky, not pureed.) Set aside. Cream the butter and sugar, adding eggs slowly and scraping as needed. Whisk dried ingredients together and add to mixing bowl. On low, start the paddle and slowly pour in the date mixture. Scrape as needed and mix for about 2 minutes. Pour into lined quarter sheet tray or scoop into muffin tins. Bake at 350 F. Depending on what size pan, check it after 20 minutes.

It will spring back in the middle when done. For the rum toffee sauce: 3 cups butter 3 1/16 cups brown sugar 3/4 cup molasses 3 1/3 cup cream 1 teaspoon salt Seeds from 2 vanilla bean pods

1 cup dark rum 1/2 cup ginger, peeled and grated

is reached. It should be able to coat a spoon. Strain out the ginger pulp.

> In a pot over medium-high heat, combine all ingredients and bring to a boil. (This will foam up and spill over very easily.) When it starts to boil, simmer until desired thickness

To serve: Pour hot toffee sauce over hot date cakes and let soak through. Serve with vanilla ice cream.

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Ask For It! The bahn mi salad at Harvest is a favorite. It has a ton of flavor but seems makeable at home if you could get the recipe. — DAN SCHOOLS, PARK CITY

Harvest’s Bahn Mi Salad For the dressing: 8 ounces palm sugar 1 quart water 2 tablespoons ginger, finely diced 1 tablespoon garlic, finely diced 2 tablespoons fish sauce 1 tablespoon lime juice 1 red chile, finely chopped (or less to taste)

> Chop or grate the palm sugar and add to a heavybased saucepan with the water. Simmer over low heat until the sugar has melted. Don’t rush this process; it can take a while. Allow to cool. When cool, add the other ingredients. The dressing should have a nice balance of sweet, salty, tangy and spicy. If you need more tang, add more lime; if it needs more salt, add more fish sauce; and if you like it spicy, add more chile. For the salad: Desired amount of the following ingredients depending on services and preferences, and dressing to taste.

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This sauce can be made ahead of time and lasts for up to a week if refrigerated.

Shredded carrots Shredded red cabbage Freshly picked mint leaves Freshly picked cilantro leaves Arugula Poached chicken Spicy mayonnaise

Crispy shallots Roasted peanuts, chopped Pickled cucumbers

> Toss the carrots, cabbage, mint, cilantro, arugula and chicken in the dressing

above. Line your bowl with a good smear of the spicy mayo. Add the salad to the bowl. Top with the crispy shallots, peanuts and pickled cucumbers.

Whenever I am in Park City, I love to go to Squatters [Roadhouse Grill and Pub] for their peanut butter pie, because it reminds me of a dessert my grandma used to make. I would love to recreate this at home! — JORDAN MORENO, LAS CRUCES, NM

Squatters Peanut Butter Chocolate Pie For the crust: 2 cups chocolate cookie crumbs 1 tablespoon sugar 1/4 cup butter

> Mix cookie crumbs, sugar and butter. Form into pie pan. Bake for 10 minutes at 350 F. Cool in freezer. For the filling: 8 ounces cream cheese 1 cup peanut butter 1 cup sugar 1 tablespoon butter 1 tablespoon vanilla extract 2 cups whipped cream 12 tablespoons shaved chocolate

> Whip cream cheese, peanut butter and sugar together in mixer until stiff. Slowly add butter, vanilla and whipped cream. Pour into pie shell, garnish with shaved chocolate, cover and freeze.

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Ask For It!

EDITOR’S REQUEST: We tasted this recipe on a photoshoot and after one bite, knew we had to get and share the recipe.

Flanagan’s on Main’s Macaroni and Cheese 1 cup elbow macaroni 1 cup heavy cream 1 tablespoon butter 1/4 cup Parmesan cheese, grated 1 1/2 cups sharp cheddar cheese, grated Bread crumbs, for topping

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> Cook the macaroni to taste and reserve. In a saucepan over medium heat, let the heavy cream warm up and reduce by about a third. Add macaroni, butter, Parmesan cheese and cheddar cheese.

Mix until combined. Top with a sprinkle of bread crumbs and cover. Put in the oven on broil for 1 minute or until crispy.

Makes enough for 2 servings.

GIFTS ON THE CUTTING EDGE

The Teton Edge Santoku A great fit for the active home cook. It’s sleek and manageable for folks intimidated by a larger blade, and the etching provides a functional flourish that allows food to release more easily.

G-Fusion Steak Knives “Glides through steaks as if they’re butter. The serrated edge stays sharp for far longer than a straight blade would. The striking handles do their part to imbue the serving of steak with a sense of ceremony.” - Wall Street Journal

New West Rock Blocks Built by artisans, these one-of-a-kind pieces exemplify how a culinary tool can be "as beautiful as it is useful." - New York Times

Custom Glory Folder This elegant folding knife is a treasure to carry in your pocket every day but has the bones to be put to hard use when things get “Western.”

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

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

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ASSOCIATE BROKER ®

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A Lesson In Cookie Decorating High Altitude Custom Cakes & Pies shares secrets for creating sensational sweets. by Jenn Thorn Photos by Blake Peterson

It’s a beautiful afternoon in Park City. From outside the Skaggs family home, the rhythmic sounds of folk rock can be heard as Mumford & Sons streams through the windows. Inside we find lawyer and librarian, turned mom and baker, Ann Skaggs diligently working on her latest masterpiece. Her canvas: a sugar cookie. Her art medium: royal icing. The detail and precision with which she performs her craft makes us hold our breath as we don’t want to disturb her focus and concentration. Or perhaps it’s just that the cookies are so beautiful they take our breath away.

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If you know Skaggs and the delicacies that come out of her bakery/kitchen, these cookies taste just as good as they look — layers of buttery perfection with just the right amount of chewy, sugar-coated goodness that have the power to transport you back to the very best moments of childhood. She started her baking adventures by making pies. “I’m from North Carolina, and we know pies,” she says. “I just learned through reading the step-by-step instructions and illustrations from The Pioneer Woman Cooks books.” Eventually Skaggs transitioned to learning how to make cakes. “You can learn a lot from ‘YouTube University’,” she jokes. “From there, it just kind of took off. People started asking for pies, cakes and then cookies … lots and lots of cookies.” Cookies, she says, are challenging because they are so detailed, and if you don’t get them right, they look amateur. Eventually Skaggs decided to really make a go of it and enrolled in several baking and cookie-decorating classes in Salt Lake City. “Cookie-ing is quite the obsession in Salt Lake City,” she says. “There are so many techniques and amazing people to learn from.” Baking has become a family affair in the Skaggs household, with her children always willing to volunteer

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to be professional taste-testers and give their opinion on everything from flavors to helping her decide what her next confection should be. She credits the amazing Park City community with helping her make a name for herself, and says she was lucky enough to be connected with several influential Park City women and business owners who helped get High Altitude Custom Cakes & Pies off the ground. Skaggs wants people everywhere to know that it’s never too late to start something new. She says she stumbled upon this hobby turned thriving business by accident. “I didn’t know I had a creative bone in my body until my mid-30s,” she says. “I started baking as something to do after the birth of my first child. You would never guess I’d be good at this. I have the shakiest hands, and the detail and patience required in professional cookie decorating doesn’t seem like it would work for someone like me, but here I am.” High Altitude has somewhat of a cult following among Parkites. We asked the popular baker to teach us a thing or two and share her royal icing recipe as well.

SWEET TIPS & TRICKS » Invest in a cookie turntable to make decorating easier. » If the icing is left uncovered and begins to crust, mix well and add small amounts of water until it is a smooth consistency. » If it is too thin, add more powdered sugar to thicken. » Use a wire whisk attachment on an electric mixer or a handheld mixer to combine ingredients.

» Skaggs uses pure vanilla extract for homemade sugar cookie dough; however, she prefers the flavor of imitation vanilla in her royal icing recipe. » When adding colors, you need only a few drops! Skaggs uses AmeriColor brand food coloring for their variety of colors and richness. » The addition of corn syrup gives the icing more of a “glossy” look.

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ANN SKAGGS’ ROYAL ICING • • • • • •

1/4 cup meringue powder 3/4 cup warm water 2 tablespoons imitation vanilla extract 1 tablespoon almond extract 32 ounces powdered sugar 2 tablespoons light corn syrup

Other extracts can be used in similar quantities for different flavor profiles.

Using an electric mixer, combine the meringue powder and water on low speed for 2 minutes. Gradually increase the speed

to medium until the contents are well mixed and bubbly (an additional 1-2 minutes). Add extracts and mix (1-2 minutes). Add the entire amount of powdered sugar at once. Gradually increase speed. As the contents begin to come together, add the light corn syrup. Mix on medium-high speed for 5 minutes. Store icing in an airtight container up to 1 week. Do not refrigerate. Mix well before using.

HOW TO: » Fill tipless bags half full or less with icing and trim end to decorate. The smaller the opening at the tip of the bag, the smaller the icing detail on the cookie. » “Pipe” the outside edge of the cookie shape first using a thicker layer of icing. TIP: This icing should be the consistency of shampoo.

» “Flood” inside the piped shape using a thinner consistency of icing second. TIP: This icing should be the consistency of toothpaste.

» Give the cookie a gentle shake to allow the flood to evenly distribute within the piped shape.

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» Decorate cookies by “layer,” allowing each layer to dry in between using a fan, or allowing to rest 6-8 hours in between different decorating layers in an airtight container stored at room temperature (never refrigerate). » For smaller detail, touch tip of bag to cookie and drag icing down. » For thicker detailed pieces to add to your cookie, you can make with thicker icing ahead of time by drawing the shape/design on a piece of parchment paper, letting it dry, and then placing it on the cookie later.

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Kitchen Views

WHEN

This Red Ledges home hosts many of The Food Nanny’s family meals. by Allison Arthur photos by Dan Campbell

Liz Edmunds, 70, first saw her now-house at Red Ledges, she knew it was the right fit. She had lived with her large family in a farmhouse in Woodland, Utah, for many years, but the promise of new construction, a builtin community with swimming, golf and “someone to take care of my yard” was too good to pass up. And the kitchen? A chef ’s dream.

With an oversized pantry, a large eating counter, and even an extra prep and baking room where she can mill her own flour, there is more than enough space to feed her family (which includes seven children and too many grandkids to count). So last year the busy cook, blogger, cookbook author and food entrepreneur moved into the new home with her husband.

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FEATURES THAT EDMUNDS LOVES

about this Red Ledges kitchen include the high bar, which creates a barrier to her cooking space; the butler’s pantry, which offers extra counter and cooking surfaces; and the high-end Wolf appliances. The lighting juxtaposes a more industrial feature from an old ship near the counter with delicate antiques from England above the island.

RED LEDGES IS A 2,000-ACRE PRIVATE COMMUNITY LOCATED IN UTAH’S HEBER VALLEY. AMENITIES INCLUDE AN AWARDWINNING JACK NICKLAUS SIGNATURE GOLF COURSE, A FAMILY-FRIENDLY GOLF PARK, TENNIS AND PICKLEBALL PROGRAMMING, AN ACTIVE MEMBER SKI CLUB AND AN EQUESTRIAN CENTER. THE LUXURIOUS CLUBHOUSE FEATURES A FULL-SERVICE RESTAURANT AND BAR, A SIGNATURE SPORTS SHOP, A FITNESS CLUB AND A SERENE POOL. A SECOND VILLAGE CENTER OFFERS A RESORT-STYLE POOL COMPLEX WITH A WATER SLIDE, A PLAYGROUND, LAP-SWIMMING LANES, LAWN GAMES AND A POOLSIDE BAR AND GRILL.

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She upgraded the kitchen appliances and decorated in a “French chalet” style. “In France, they make it their own,” she says. “It is about embracing where you live but adding favorites.” Comfortably home in the functional space, Edmunds, along with her daughter Lizi Heaps, 33, run The Food Nanny — a growing business Edmunds started 20 years ago that Heaps helped revive with her social media skills more recently. With the support of their families, the food entrepreneurs have a blog, a line of kitchen tools, several cookbooks, a new store in Salt Lake City and 200,000-plus Instagram followers. Their specialties? Anything using their own brand of kamut flour. They work with a grower in Montana to package white and wheat kamut flour, using a pure strain and an unmodified version of the ancient grain. They make pizza, bread, baguettes and cookies and even have a cookbook dedicated to kamut recipes. Fridays are reserved for pizzas, often with the whole family. They say they are “known for their pizzas” and love topping them with everything from traditional items to more experimental ingredients like Thai chicken or kale and potatoes.

THIS HUTCH HOUSES some of

Edmunds’ favorite things, collected from years of travel to places like France, Mexico and Turkey. She knows where each piece was bought, and her baskets are some of her most prized possessions.

LIZ EDMUNDS AND HER DAUGHTER

Lizi Heaps run The Food Nanny — a brand that started out as meal prep and planning but has grown to include a line of kitchen tools, flour, salt and a new store in Salt Lake City. Their 200,000 “fanies” love the pair’s easygoing approach to cooking and recipes. The name Food Nanny is a play off the term super nanny, but for cooking and meal planning instead of kids.

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Makes three 12-inch pi zzas

THE FOOD NANNY’S ARUGULA PIZZA FOR THE PIZZA DOUGH: 1/4 CUP WARM WATER (105-115 F) 1 TEASPOON SUGAR 2 1/4 TEASPOONS ACTIVE DRY YEAST 1 TABLESPOON OLIVE OIL 3-4 CUPS FLOUR 1/2 TEASPOON SEA SALT 1 1/4 CUPS WARM BEER (OR WARM WATER) Combine 1/4 cup warm water, sugar and yeast in a small bowl. Mix with a spoon. Let sit until foamy for 4-5 minutes. Add olive oil. In a large bowl, add the flour and salt. Make a well. Stir in the yeast mixture and the beer or water. Use your hands if you want to. When you can’t stir anymore and the dough is thick yet sticky, bring it together with your hands and put out on a lightly floured counter or a breadboard. Knead with your hands for 5-7 minutes, adding more flour if it is still sticky, until the dough is very smooth. Shape into a ball. Oil a large bowl with a little olive oil. Place dough in bowl smooth side down, then turn the dough over and cover with a wet dish towel or oiled plastic wrap. Let rise until double in bulk (about 1 hour). When the dough has doubled, punch down and divide into 3 equal balls, or 6 balls for thin crust. Meanwhile, heat the oven to 500 F.

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Roll the dough very thin into a 10-to12-inch circle or rectangle. Place the dough onto a lightly oiled (or use parchment paper) pizza pan, cooking sheet or pizza peel. If using a pizza peel, mix 1 tablespoon flour and 1 tablespoon corn meal. Sprinkle on peel. Place the dough on the peel, then move it to a stone or tile. (Work quickly — moisture will start to form in the dough and will make it difficult to slide the pizza off the peel onto a stone or tiles.) Bake in the heated oven for 6-8 minutes on bottom rack until crisp. FOR THE PIZZA: 1 PIZZA DOUGH BALL 2/3 CUP FRESH MOZZARELLA CHEESE 2 CUPS FRESH ARUGULA 1/2 CUP FRESH CHERRY OR GRAPE TOMATOES, CUT IN HALF OLIVE OIL, FOR DRIZZLING COARSE SALT FRESH GROUND BLACK PEPPER Brush olive oil over the entire pizza. Slice the fresh mozzarella cheese and place it on the crust. Bake in oven at 500 F for 6-8 minutes on bottom rack until crisp. Remove from the oven and immediately pile the arugula pieces onto the hot melted cheese and top with tomatoes. Drizzle a little olive oil on top. Season lightly with coarse salt and fresh ground pepper.

You can freeze the dough. After you have divided the dough and made 3 equal-size balls, wrap each dough ball separately in plastic, then again in foil and freeze up to 2 months. When ready to use, take out of freezer and let the dough come to room temperature and form dough into pizzas. Bake as directed.

FULL-SERVICE EVENT CATERING • GRAB & GO CAFÉ PRIVATE IN-HOME CHEF SERVICES 6440 N. Business Park Loop, Unit Q • 435.731.7911 • deeliciousparkcity.com

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

HIGHALTITUDEBAKERY.COM HIGHALTITUDECUSTOMCAKESANDPIES

5 Ways

Nachos

by Allison Arthur and Kendall Kelley

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C RYSTAL PARK C A N TI N A : SWEET P OTATO N ACHOS The twist: Sweet potato fries are loaded with organic chorizo, cheese, caramelized onions, fresh pico de gallo and a red pepper sauce. Why we love them: Feel good about yourself since sweet potatoes have a ton of antioxidants. The sweet and spicy combination is a winner, and every bite is loaded with chorizo.

FLY ING SUMO SU S HI : TOKYO N ACHOS The twist: Gyoza chips are topped with spicy tuna tartare, tobiko, green onions, wasabi mayo, guacamole and sesame seeds. Why we love them: Have sushi and nachos at the same time. The large portions are designed to be shared, and most people who dine at Flying Sumo start with an order.

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B UTC H ER’S C H OP H OUSE & BA R : LOB STER NACHOS The twist: A house-made pepper jack cheese sauce is topped with lump lobster meat, jalapeños, cilantro and a sprinkle of cotija cheese. Why we love them: The house-made corn tortilla chips stay crisp, and the dish is a nod to the Mexican staff members who man the kitchen. Lobster meat and the simplicity of the nachos elevate the appetizer to pair with the steakhouse menu at Butcher’s.

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DRAFT S B URGER B AR : TATCHOS The twist: Tater Tots are smothered with a smoked gouda cheese sauce, bacon, tomatoes, green onions and sour cream. You can add bison, beef chili or shredded pork, too. Why we love them: This dish is so popular with guests, it is served at every Westgate hotel in the country. Join the 50-plus others who share this for après-ski on a busy winter day.

D D II S SH H II N NG G PP C C .. C CO OM M

GOOC H Y GOO BBQ: GOOC H Y SCOOPS The twist: Frito scoops are topped with queso; baked beans; your choice of pulled pork, chicken, brisket or andouille sausage; more cheese; green onions; bacon; spicy barbecue sauce; barbecue ranch; and pepperoncini. You can add sour cream and pickled jalapeños, too. Why we love them: The meat is perfectly smoked, and the pepperoncini offer the right amount of tang to enhance the sauces.

38 38 DDI ISSHHI INNGGPPCC. .CCOOMM

THE MARKET

Big views of the Wasatch range from just about every seat, big flavors, and an overriding sense that you are in the exact right place at the exact right time.

BlackRockMountainResort.com

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JUST MINUTES FROM PARK CITY & DEER VALLEY 909 W. PEACE TREE TRAIL I HEBER CITY, UT 84032

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1255 Park Ave Park City, Utah 84060 Located inside the Park City Library

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by Allison Arthur photos by Nicolas Gomez

started out as a drive to succeed and “win” on the baseball field for Emilio Camara turned into motivation to compete in a different venue: the kitchen. As a high school baseball star, he had aspirations to pursue the sport he loved. But when the young athlete needed to fill an arts credit, he ended up on a cooking team at school. Within the first year, he had competed and placed well in a state competition. The next year, his mentor in the culinary program gave Camara an ultimatum: baseball or cooking team captain. “I wanted to be captain,” Camara says. “The first year as captain we took first place in the state and eighth place in the country.” The good work won him a full ride to Johnson & Wales University — a school specializing in culinary arts. There, he continued to pursue the competitive side of cooking and looked for jobs that would put him in a place to train to do just that. Camara ended up getting an opportunity to work at the Westchester Country Club in New York with aspirations of ending up on the American Culinary Federation’s (ACF) Culinary Team USA (which three of his bosses were a part of ) and competing in the culinary Olympics. The Utahn, now 25, ended up moving back to Utah before that dream was realized in order to be closer to his family. His goals have now shifted to becoming a culinary force of his own and have landed him as the chef at The Brick, a newer restaurant on Main Street.

WHAT

In the Kitchen with The Brick’s Emilio Camara

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THE BRICK’S PEAR GINGER CHUTNEY 1/2 cup brown sugar 1/2 cup apple cider vinegar 2 tablespoons jalapeños, seeded and minced 1/2 cup honey 2 cinnamon sticks 2 cloves 1 cup yellow onion, diced 5 pears, diced 1/4 cup ginger, peeled and chopped Salt to taste

DO YOU REMEMBER THE DISH YOU MADE THAT CHANGED YOUR TRAJECTORY INTO COOKING AND WON BEST IN STATE?

A chicken roulade with orzo pasta and a tornado of squash and zucchini.

WHAT PUSHED YOU OVER THE EDGE AND MADE YOU CHOOSE COOKING OVER BASEBALL?

Being able to create something and watch someone else love it. I fell in love with cooking. It blew my mind.

IT PAID OFF AND YOU GOT A FULL RIDE TO COLLEGE, BUT ANY REGRETS ABOUT GIVING UP ON YOUR FIRST LOVE?

I looked at percentages of going to the next level in baseball, and it was about 1%. I wanted to know what I was going to do. I needed to have a direction, and I found it with cooking. With baseball you didn’t know what was going to happen. WAS GOOD FOOD A PART OF YOUR HOME CULTURE GROWING UP?

My dad worked at Sysco for 30 years and my grandmother was a good cook, so I knew quality and ate good food.

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AFTER YOUR TIME AT JOHNSON & WALES UNIVERSITY, YOU SPENT TIME IN NEW YORK WORKING UNDER CHEFS ON THE ACF’S CULINARY TEAM USA. WHAT ATTRACTED YOU TO THAT JOB?

Three of the main chefs there were all on the team, and they let me train with them.

SOME FAMILY ISSUES BROUGHT YOU HOME TO UTAH, AND YOU HAVE SHIFTED YOUR FOCUS TO WHAT GOALS NOW?

I want to be acknowledged as someone who is reinventing the wheel with food and starting a scene here. There are a lot of good places [in Park City] but not amazing.

> Combine the sugar, vinegar, jalapeños, honey, cinnamon sticks and cloves in a saucepan over medium heat and cook until sugar is dissolved. Sauté onion, pears, ginger and touch of salt in a saucepan over medium heat until wilted. Add sugar liquid into pear mixture. Cover the pan and cook on medium-low heat for 45 minutes, stirring occasionally. Once the liquid has almost evaporated, remove cinnamon sticks and cloves. Chill until ready to use.

YOU HAVE WORKED AT LARGER HOTELS, LIKE THE ST. REGIS DEER VALLEY AND THE WALDORF ASTORIA PARK CITY. WHY DID YOU SHIFT GEARS ONTO MAIN STREET?

I love this location and want to make a big impact on this town. I found it was a good time to make a name for myself. I want to be known as the up-and-coming new hot spot and for people to crave what I am doing.

striped bass with couscous and pear ginger chutney

HOW WOULD YOU DESCRIBE YOUR COOKING STYLE?

I am classically French trained but more modern American. I want to express my heritage as a Hispanic but include things I have learned. I like fusion, like a duck confit tamale. AND HOW ABOUT YOUR LEADERSHIP IN THE KITCHEN AT SUCH A YOUNG AGE?

I am a lead-by-example guy and have been that way for a long time. I am never going to direct people to do things. I show them first. WHAT DOES A TYPICAL DAY OFF LOOK LIKE FOR YOU?

I spend as much of my day with my Saint Bernard and Bernese mountain dog as I can. They are my everything. And I like to snowmobile. YOU LIVE IN HEBER. ANY RECOMMENDATIONS FOR DINING OUT THERE?

Heber Valley Pizza Co., Meg’s Timberline Cafe and the bowling alley [Holiday Lanes]. AND YOUR TOP PICKS FOR PARK CITY?

Nosh. And I am a big Shabu fan. I love the firecracker shrimp and ahi yellowtail with jalapeño. I often go there right after work. I also love the avocado toast at Harvest. WHERE DO YOU SEE YOURSELF IN 10 YEARS?

Becoming the best, but you can’t do that alone. It takes good mentors and a good team. Maybe in Switzerland? WHAT IS ONE THING YOU ARE EMBARRASSED TO ADMIT THAT YOU LOVE TO EAT?

Kraft mac and cheese. I used to eat it once a week. BUT NOW YOU COOK YOURSELF …?

Steak tacos with salsa macha and avocado puree.

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

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From A to Z

Something sweet for every letter’s mood. BY SAM SIMMA/ ILLUSTRATIONS BY AMBER DAY

French pastry chef Dominique Ansel invented the cronut.

Ambrosia: a sweet fruit salad that includes mini marshmallows and a variety of diced fruits in a silky, whipped-cream-based “dressing” that is often found at old-school Southern potlucks. Angel Food Cake: a light and airy sponge cake traditionally made with just flour, egg whites and sugar.

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Baked Alaska: a cake topped with ice cream and meringue that is briefly baked. Baklava: a Middle Eastern pastry made from layers of phyllo dough, butter, honey and nuts, with some variations.

Danish: a flaky, multilayered pastry that often has a filling and a sweet glaze or icing. Doughnut: fried dough that is usually sweet and shaped into a ring. Dulce de Leche: sweetened milk that has been cooked until caramelized. Dutch Baby Pancake: Considered a hybrid of a pancake, crepe and popover, this oven-baked pancake is cooked in a skillet and perfect for toppings like fruit and whipped cream. Biscotti: Italian cookies that are twice baked and rectangular in shape, sometimes dipped in chocolate and often containing nuts. Bread Pudding: cubed, leftover bread or pastries that have been soaked in a mixture of milk, sugar and eggs, and then baked.

Cannoli: a crispy, tube-shaped shell of fried pastry dough that is filled with a sweetened ricotta cheese and other fillings. Cheesecake: a rich, pie-shaped dessert with a cracker, cookie or pastry crust and a dense filling made mostly from whipped cream cheese. Churros: elongated sticks of fried dough, popular in Mexico, that have been tossed in cinnamon and sugar. Cronut: a pastry that is shaped like a doughnut but made from dough similar to a that of a croissant — giving it a flaky texture. Croquembouche: balls of puffed pastry that have been filled with pastry cream, arranged in a tower and secured together with a sweet sauce. This dessert is popular during the holidays since the display resembles a tree. Custard: a creamy dessert with a rich consistency made from gently cooked egg yolks and cream.

Red Rock Brewery’s version of the bread pudding comes topped with caramel, an Irish cream sauce and ice cream.

Sunday brunch at Blue Boar Inn is five courses, and the experience starts off with house-baked danishes and other pastries.

Éclair: an oblong French pastry filled with cream and topped with chocolate icing.

Fig Roll: a crumbly pastry that has been rolled and filled with fig paste. Flan: a creamy, baked custard dessert that is topped with rich caramel sauce. Fudge: dense yet smooth and creamy candy made from a base of cooked sugar, butter and milk. Fruitcake: a heavy cake made with candied or dried fruits, nuts, and spices that is traditionally soaked in spirits.

Be sure to conclude a flavorful meal at The Cabin with churros and a scoop of ice cream.

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When at The Lakehouse you will find there is always an incredible selection of desserts to choose from, like the pistachio tiramisu pie.

If lucky enough to dine at Promontory Club, then don’t miss out on The Hearth’s strawberry shortcake dessert featuring vanilla bean gelato and brown butter cake.

Gelato: a dense, frozen dessert that originates in Italy and has more milk and less cream than ice cream does. Gingerbread: baked goods, including cookies and cakes, that are flavored and spiced with ginger, cloves, nutmeg or cinnamon, then sweetened with honey, sugar or molasses.

Haupia: a Hawaiian dessert or snack made from coconut milk, with a consistency between gelatin and pudding that allows it to be cut and served in squares.

When in for a bite at Vessel, grab a macaron to sweeten up the day.

Macaron: two light, airy almond meringue cookies that are sandwiched together with a buttercream or fruit interior. Madeleine: a small, French butter cake baked into a shell-like shape. Meringue: a fluffy, white dessert topping made from a mixture of stiffly beaten egg whites and sugar that is usually baked. Mousse: a rich and smooth dessert that is creamy like pudding, but with a lighter, fluffier texture.

Icebox Cake: a no-bake dessert constructed in layers usually of cream, pudding, fruits, nuts or wafers. It’s placed in the refrigerator to set rather than baked. Italian Ice: made with water and rt at Every desse will not el ev h sweetener or fruit and then frozen. Unlike rc ou C but disappoint,ocolate shaved ice, the ingredients are thoroughly is the dark ch se mousss.e mixed prior to freezing. chartreuot is m to n one

Jelly Roll: a sponge cake that has been baked into a thin, rectangular sheet that is then topped with a filling and rolled into a log shape.

King Cake: a tradition in New Orleans during Mardi Gras, this ring- or oval-shaped sweet pastry is topped with purple, green, and yellow icing and/or sprinkles. Kouign Amann: buttery and flaky, this French pastry is slightly denser than a croissant and has sugar incorporated throughout its dough layers.

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

Ladyfingers: dry Italian sponge biscuits most commonly found in tiramisu. Linzer: a tart or cookie made with an almond-based dough with fruit preserves in the center.

Pudding: a flavored, custard-like dessert resulting from mixing milk or cream, sugar, egg yolks and sometimes corn starch. Puff Pastry: a light, flaky pastry dough that includes alternating layers of butter and dough.

Quick Bread: bread loaves that are leavened with baking powder or soda instead of yeast. Examples include banana, zucchini and carrot breads.

Neapolitan Ice Cream: a type of ice cream made from layering three separate flavors side by side or on top of one another (traditionally chocolate, strawberry and vanilla). Nougat: a confection with a chewy consistency that usually is made from whipped egg whites, sugar or honey, and nuts or fruit. Nut Brittle: hard sugar candies that are flat and embedded with nuts such as pecans, almonds or peanuts.

Ozark Pudding: a cake-like fruit pudding that consists of fruits and nuts and originates from the Ozark Mountain region.

Panna Cotta: a smooth, creamy Italian dessert with a consistency between gelatin and pudding that is molded and chilled. Phyllo: thin sheets of dough used in layers for pastries. Praline: a confection consisting of sugar, nuts and butter that is served as a hard candy or ground up to be used as a filling for chocolates. There are us lly seasonal variations, buua t we love Yuta at Blue Sky’s tak e on hibiscus panna cot a vanillata, served with strawberry-goat ch eese gelato.

Red Velvet: a red-hued cake with a chocolaty taste that gets its color from food coloring or a reaction between cocoa powder and vinegar (in traditional recipes). Rice Pudding: a creamy dessert made from rice that’s been cooked in milk and sweetened with added ingredients such as sugar, cinnamon or vanilla.

For a classic scone or doughnut, visit Lucky Ones Coffee.

Scone: a small quick bread that can be sweet or savory, is crumbly in texture and often has fruit mixed in. Scones are often served with high tea. Shortbread: rich, crumbly cookies made without any leavening agents — just butter, flour and sugar. Soufflé: an egg-based baked dessert that depends on beaten egg whites to achieve its signature height and fluffy texture. Sponge Cake: a cake leavened with beaten eggs, resulting in a texture that’s ideally absorbent for being soaked with syrup. Streusel: a crumbly topping or filling made from mixing flour, fat and sugar. Strudel: layered or rolled pastry with a fruit filling.

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Tapioca Pudding: a sweet pudding with a grainy texture from the incorporation of tapioca pearls. Toffee: the result of butter and sugar being caramelized and cooled into a brittle, breakable texture. Trifle: a layered dessert constructed in a glass with a varied combination of cake, whipped cream, fruit, custard or pudding. Truffles: bite-sized candies made from chocolate and cream that are filled and rolled in toppings or dusted with cocoa powder.

Upside-down Cake: cake that is baked with its toppings at the bottom of the pan, so that when removed and inverted, the fruit (often pineapple) is on top.

THE DIFFERENCE IN DESSERTS CRISP VS. COBBLER: WHILE BOTH ARE BAKED FRUIT DESSERTS, A COBBLER IS TOPPED WITH DROPPED BISCUIT OR PIE DOUGH WHILE A CRISP HAS A CRUMBLY TOPPING THAT COMBINES OATS, FLOUR, BUTTER, SUGAR AND, SOMETIMES, NUTS. BETTY VS. BUCKLE: A BETTY IS BAKED FRUIT BETWEEN LAYERS OF STREUSEL, WHILE A BUCKLE MEANS THE FRUIT HAS BEEN BAKED INTO A CAKE WITH A STREUSEL TOPPING. BROWNIE VS. BLONDIE: BROWNIES ARE KNOWN FOR BEING RICH WITH CHOCOLATE FLAVORS, WHILE BLONDIES EXCLUDE THE CHOCOLATE AND HAVE MORE OF A CARAMEL OR BUTTERSCOTCH FLAVOR. TART VS. TORTE: TORTES ARE MULTILAYERED DESSERTS WITH WHIPPED CREAM, JAM, MOUSSE OR FRUIT, BUT A TART IS A SWEET OR SAVORY — OFTEN SMALL — PIE THAT IS OPENFACED AND HAS SHALLOW SIDES. SORBET VS. SHERBET: BOTH ARE MADE FROM CHURNING AND FREEZING FRUIT AND SUGAR, BUT SHERBET HAS MILK OR CREAM, GIVING IT A CREAMIER TEXTURE.

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Victoria Sponge Cake: a traditional British layer cake frequently found on afternoon tea menus.

Waffle: a dish originating in Belgium and France made from leavened batter cooked between two patterned plates or irons that create a size, shape and surface impression perfectly suited for toppings such as syrup.

Xi Gua Lao: a jelly-like watermelon dessert of Chinese origin.

Yule Log: also called a Bûche de Noël, this Christmas cake is made from rolled sponge cake with layers of cream and is often decorated to resemble a festive log. The sweetest er ending to dinn is at Este Pizzatheir a plateful oflia n classic Ita . zeppoles

Zeppole: deep-fried Italian pastry dough balls that are usually topped with powdered sugar and may be filled with custard, jelly or pastry cream.

Omakase like no other featuring extraordinary fish sustainably sourced from around the world.

A unique and intimate winter dining experience WILDERNESS ACCESS OUTFITTERS Creekside Yurt Dinner at Wasatch Mountain State Park 435.602.4022 waoutah.com

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ide les

Tab 54 D I S H I N G P C . C O M

BY JEN É

ER S

DR EN NA N

SH OW ST OP P

PRESENTATION ADDS A LAYER OF ENTERTAINMENT TO THESE SPECIAL DISHES AT PARK CITY RESTAURANTS.

P H OTO BY D E B D E KO F F

YUKI YAMA SUSHI

meal at a good restaurant is usually more exciting than what you can create at home. The liveliness of a dining room, the satisfaction of a well-crafted menu, and the anticipation of a beautifully plated dish all elevate the overall dining experience. Add in a tableside presentation, and you’ve got a delicious dinner plus entertainment. “The whole thing about eating nowadays isn’t just about food — it’s about the experience,” says chef Emilio Camara of The Brick. “Being able to have the chef come out and talk to you and explain the dish tableside is one of the reasons diners come out to eat.” Many Park City restaurants have embraced the art of presentation to add a little more flair to your meal. At Versante Hearth + Bar, mixologist Marcus Mair created the Botanical Dragon cocktail, a Ketel One–based drink that changes color when you pour lemon juice over it. At the Edge Steakhouse, salad feels more special when chopped right in front of you, like the restaurant’s Caesar salad with artisan romaine lettuce, ParmigianoReggiano and focaccia croutons. And what’s cooler than drinking a glass of Champagne out of a bottle that’s been sabered open like at The St. Regis Deer Valley? Learn about some of Park City’s tableside offerings below — and don’t miss a chance to see them in person.

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things that my grandma did growing up,” Camara says. “I’m doing my take on it — a little elevated tableside experience. It’s like comfort food elevated.” At both Shabu and Yuki Yama, you can cook high-quality meat right at your table. “We bring out a bamboo box lined with diamondplate steel, and it has a hot stone dropped into it,” says Shabu General Manager Kevin Valaika. You take sliced wagyu beef, Japanese or domesticated, dip it in ponzu butter and sear it on the stone. “The fat content is high, so it melts on your tongue,” he says. “About 70% of the tables order one.” RIME AT THE THE ST. REGIS DEER VALLEY

DEER VALLEY RESORT

ELEVATED PROTEIN A quality cut of meat can be taken to the next level when it is cooked or carved right at your booth. At RIME at The St. Regis Deer Valley, chef Matthew Harris sources an all-natural wagyu crossbreed from Idaho’s Desert Mountain Grass-Fed Beef. It’s then dry-aged for 60 days before being offered to guests as a market-price special — typically a 64-ounce porterhouse — a few times a week.

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

“We roast it in a cast-iron skillet with garlic and thyme, then present it in the pan it was cooked in,” Harris says. “We’ll go out and carve it tableside. One, because it’s such a large format, we like to cook it on the bone. And two, because it gives it a dynamic presentation. You get all that garlic and thyme smell, and when they walk it through the dining room, it’s captivating to see. You get a lot of, ‘Ooh, what is that?’ You sell one, and you send three to four more because of that aroma.” RIME does a similar presentation with a whole roasted bass, which is cooked with lemon and herbs (but not filleted at the table). Look out for a tableside pull-apart wholeplate short rib at The Brick this winter. Camara will cook the meat inside banana leaves then bring it out to the table, open the banana leaves and shred it in front of diners to enjoy with house-made corn tortillas, salsas and other sides. “My background growing up was Hispanic, so it’s playing off

MELTED MAGIC Fondue is practically an après-ski mandate, and many Park City establishments offer it as an appetizer during the winter months. A few places go above and beyond when it comes to presenting melted delights. At the High West Saloon and neighboring Nelson Cottage, Executive Chef Michael J. Showers has mastered his fondue technique, which he credits to four years at the Goldener Hirsch (which also famously makes great fondue). He uses a traditional fourcheese blend of Alpine cheeses: Appenzeller, Emmenthaler, Gruyère and Vacherin. “Vacherin is the kicker,” Showers says. “When the fondue is going through the dining room, and you think, ‘Oh, what is that smell?’ It’s Vacherin. It’s got some funk to it. The milk comes from animals that are working just a little bit harder, and that sweat and energy output actually develops some of the flavor that comes through in the milk, which comes through in the cheese.” The fondue pot has to be cast iron that’s enameled on the outside, Showers says, to maintain a very high but consistent heat. He begins by grating garlic on the bottom of the

D I S HNELSON I N G P C COTTAGE .COM

A Sushi Show at Home

GLITRETIND AT THE STEIN ERIKSEN LODGE

pot, adding a dry white wine (typically riesling) and letting it boil before adding the cheese. Using a wooden spoon as the heat slowly ramps up, he mixes the cheese and wine with a slurry of High West Old Fashioned Barrel Finished Cocktail and tops it with nutmeg, salt, white pepper and a tiny float of the Old Fashioned. Diners eat it with fingerling potatoes, Granny Smith apples and bread from Logan-based Crumb Brothers. “You drop the burner at the table, light the flame, and it’s a memory maker for sure,” Showers says. Of course, you can’t talk about melted magic without mentioning Fireside Dining at Deer Valley. The experience is a winter staple during ski season (early December through early April, Wednesday through Saturday), and you can even book a private sleigh ride around the Empire Canyon Lodge for before or after your meal. In “normal”

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(read: non-pandemic) years, guests go up to the four rustic stone fireplaces where chefs prepare a variety of dishes, including stews and a roasted leg of lamb. One fire is dedicated to slowly melting cheese over an open flame using a custom metal tool and turning it into a warm Swiss raclette that is then scraped off over cornichons, fingerling potatoes, cured meats, freshly baked breads and more. The meal is topped off with chocolate, caramel and white chocolate Grand Marnier fondues to dip sweets like brownies and gourmet cookies into. At Glitretind at the Stein Eriksen Lodge, the chefs also take the meal’s finale seriously. The Caramel Apple Sphere dessert comes out of the kitchen as an unassuming round caramel-colored object. But when the Crown Royal Regal Apple syrup is poured over it, it begins to melt, revealing a spiced chiffon apple confit inside.

Beautiful presentation can go beyond the walls of a restaurant when a creative chef is at the helm. Park City native Haley Adelman offers a personalized omakase experience through her private catering business, Sushi Venture. The 25-year-old chef flies in sustainable fish from around the world — salmon from New Zealand, hamachi from Japan, tuna from Hawaii, sea bass from Mexico — and uses it to create colorful rolls and nigiri with wowfactor toppers like gold flakes and matcha sea salt. Depending on how exotic you’re willing to go, you can opt for a trust-thechef 16-course omakase or go for a combo of rolls, sashimi and nigiri for a group of six to 10 people. “I like that it’s intimate and unique, and it’s an experience where you can sit in front of me and really watch everything from start to finish,” Adelman says. Watching the fine technique of slicing fish for nigiri “is like a show and culinary experience at the same time.”

Fly Fishing. Refined. Fly Fishing in Montana can be a rugged, sometimes-tiring adventure — why not finish each day in unsurpassed luxury? Located on a mile of the world-renowned Madison River south of Ennis, Madison Double R offers first-quality accommodations, outstanding cuisine, expert guides, and a fly fishing lodge experience second to none. We’re looking forward to sharing our unique interpretation of the best of both worlds — at Madison Double R.

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

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The Best heat. The Best instructors.

Your Home for Hot Yoga in Park City.

435-359-0715 @pcyogacollective

• Hands-on cooking classes for couples, families and small groups • Enjoy a personalized experience — avoid the crowds • Perfect for vacation activities, date night, newcomers • Made-to-order morning pastries and desserts • Book your date on our website today!

www.mindfulcuisine.com A Cooking and Dining Experience in Park City

A Family

Affair by Jené Drennan Photos by Deb DeKoff

The restaurant industry

is a nonstop, demanding business that

attracts a certain type of person — which is

why it makes sense that so many eateries are operated by families with shared drive and passion. Not to mention the hours — it can be helpful to work on the same (often nighttime) schedule if you want to share any time off. MINDFUL CUISINE

Linda and Larry Elbert

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710 BODEGA, BUONA VITA

Paola Bello

THE BRICK, EL CHUBASCO, CRYSTAL PARK CANTINA AND BANGKOK THAI ON MAIN

Allan Galeano

350 MAIN & THE SPUR

Fabio Ferreira and Cortney Johanson

Take a closer look at countless establishments around Park City, and you’ll discover a lot of family ties. Whether it’s a husband-and-wife partnership (Tupelo Park City, Twisted Fern, Riverhorse on Main, Bartolo’s, Silver Star Café, The Spur Bar & Grill and 350 Main) or a joint family venture (Hearth and Hill, 11Hauz, 501 On Main and others), many restaurant owners opt to share responsibilities with those they’re related to.

The Couple That Works Together ...

Cortney Johanson started busing tables as a teenager at her parents’ restaurant, 350 Main, where she worked her way up to events coordinator and met her now-husband, Fabio Ferreira, when he worked there as a server. After some years passed, the pair reconnected, started dating and eventually took over 350 Main and The Spur together in 2013. “We started changing things in the direction we

thought it should be going,” Johanson says. They did a ton of remodeling to give 350 Main a more modern vibe, revamped the entire menu with a new chef and expanded their other restaurant, The Spur, in the same year. Now with a solid management team in place, the couple have the flexibility to see each other and their kids when they want to. Ferreira makes sure the restaurants have what they need to run smoothly (ordering liquor, dealing with

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sandwich-with-dips spot, and The Star Bar, an upscale cocktail lounge.

ALPINE DISTILLING

Rob and Sara Sergent

Supporting Players

PHOTO BY CLAIRE WILEY

Every star chef needs a support team to be successful. Such is the case for Linda Elbert of Mindful Cuisine and Deanna Fitchat of DeeLicious Park City, who both have family support to help things run smoothly in the kitchen. Prior to moving to Utah to teach culinary classes, Elbert worked as a psychologist, and her husband, Larry, had a career as an engineer. When she realized she would need help with the business, he gladly stepped up to pitch in with dishes and cleanup. He also assists with a lot of the hands-on grilling and outdoor cooking classes as well as dealing with the bookkeeping. “One of the reasons I wanted to build a space inside of our home was the flexibility of working when we wanted to work,” Linda says. Fitchat offers everything from multi-course dinners to soup delivery through her private chef business. Her two sons grew up watching her in the kitchen, and once they hit high school, she started giving them small jobs to help with orders. That eventually evolved into bigger responsibilities, and now her youngest son, Michael, works for her full time while attending business school. “I think as mother and son the main benefit of working together

maintenance), while Johanson handles the financial side. “Where we come together is the community aspect,” she says. “He works the front door at The Spur, and I have a ton of regulars I’ve known for 15 to 20 years that I take care of. We each have our own responsibilities, but we come together in the middle.” Their son and daughter have even helped by hosting and selling pastries at a lemonade stand. “The restaurant business is so hard,” Johanson says. “If we both didn’t do it, it would be hard to understand. It’s a 24/7 job.” The partnership is clearly a successful one, given that (as of press time), the pair is opening two new establishments in the former Star Hotel: The Big Dipper, a

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is that we’re both totally invested in each other’s goals,” Fitchat says. “We also know each other so well that if one of us is having an ‘off’ day, the other knows how to react so that it doesn’t affect our work and we are usually laughing after no time. I constantly try to remind myself to soak up this amazing time with my son because it’s such a gift.”

Family Ties

Hailing from a long line of Kentucky moonshiners and farmers, it’s no surprise that Rob Sergent made his way into the distilling business. Rob and his wife, Sara, who studied gin making in Scotland, own Alpine Distilling. They produce whiskey, gin and liqueurs that are available at their Silver Creek distillery, the Alpine Pie Bar on Main Street and liquor stores. Family ties will always be important to the Sergents. The whiskey is crafted with corn, wheat, rye and barley that give a nod to Rob’s Kentucky lineage. The Lafayette Spiced Bourbon Whiskey was inspired by his greatgrandmother, Granny Babe, who used to take ripe stone fruit from the farm and soak it in “shine” to add flavor. Supporting the community is also a top priority for the couple, especially after they lost everything in Hurricane Katrina in 2005, when they lived in New Orleans. “It’s a really lovely balance to be able to do what we love ... in Park City as part of this great community,” Sara says. When COVID-19 hit, the Sergents pivoted to create tens of thousands of gallons of hand sanitizer for firefighters across the state. The award-winning Preserve Liqueur — a blend of blood orange, black tea, raspberry, lemon balm and ginger in a 100% corn base — was inspired by a sunset seen from the Swaner Preserve and EcoCenter, and a percentage of its sales goes back to the nature reserve. They’ve also worked with EATS, Recycle Utah and others.

Zane Holmquist is the corporate chef and vice president of food and beverage at Stein Eriksen Lodge. His family emigrated from Sweden in 1910 and kept a lot of their heritage — including his grandmother’s tradition of serving meatballs with potatoes and lingonberry jam at every special occasion. “I took it for granted as a kid until she passed away,” Holmquist says. “It’s just one of those quintessential things that’s so connected to my childhood. When you link in smell, aroma and taste with an activity, it becomes really engrained in your head.” The meatballs have now been on Stein’s menu for more than 15 years.

STEIN ERIKSEN LODGE'S ZANE HOLMQUIST’S SWEDISH MEATBALLS FOR THE MEATBALLS: 2 POUNDS GROUND PORK 1 POUND GROUND VEAL 1/2 YELLOW ONION, FINELY DICED 10 SPRIGS OF PARSLEY, STEMS REMOVED 2 OUNCES UTAH HONEY KOSHER SALT AND PEPPER, TO TASTE 2 EGGS 1/4 CUP PANKO BREAD CRUMBS

> Combine all ingredients

together, mix thoroughly and

place in refrigerator to rest overnight. Roll mixture into 1-inch uniform meatballs. Place meatballs, evenly spaced, on a nonstick sheet pan. Cook at 300 F for 8-10 minutes. Remove from oven and place in lingonberry sauce. FOR THE LINGONBERRY SAUCE: 8 OUNCES LINGONBERRY JAM 3 CUPS VEAL DEMI GLAZE (CAN BE FOUND IN SPECIALTY FOOD STORES) 3/4 CUP HEAVY CREAM

> Combine all ingredients, simmer and reduce until sauce has a nappe consistency.

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SHABU

worked as a manager and head hostess, the Valaikas have been through a lot — including a recession and a pandemic. “One of the biggest benefits of working together is that a partnership is complicated, but because we’re family we have to work it out,” Kevin says. “We’ve had our differences in opinion, but when you have a wife, brother and a father all in it — you work it out.” There have been heated moments between restaurateur Allan Galeano and his sister, Paola Bello, but the pair always support each other. “I once threw a plate of spaghetti and meatballs at her when she was driving me crazy,” Galeano says. “But we love each other a lot. She’s very feisty, and so am I.” The siblings were born in Uruguay to an Italian father and a German mother and spent time in Italy, Germany and New York before they opened their first restaurant — Buona Vita in Hermosa Beach, California — 30 years ago. They brought Buona Vita Ristorante Italiano to Park City together in 1998. Bello continues to operate Buona Vita and 710 Bodega on Main with her husband, Nick, and Galeano owns The Brick, El Chubasco, Crystal Park Cantina and Bangkok Thai on Main. “Somebody once told me if you’re making money, there aren’t any problems,” Galeano says. “As siblings, you cover each other’s asses.” P H O T O B Y C A R O L I N E H A R G R AV E S

Kevin and Bob Valaika

Sibling Revelry

Going into business with your sibling(s) can be trying at times, but it’s always worth it, as Shabu’s Kevin Valaika can attest. Valaika and his twin brother, Bob, developed complementary skills throughout their careers. Bob trained under acclaimed Japanese chef Nobuyuki “Nobu” Matsuhisa, while Kevin mastered front-of-the-house skills working at Bill White properties and Robert Redford’s former restaurant, Zoom. Together they started Park City Private Chefs, a high-end catering business, before venturing into what is now the Asian fusion restaurant Shabu in 2004. Along with their dad, who has helped with accounting, and Kevin’s wife, Heidi, who has

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Continuing a Legacy

It’s truly all in the family at the Dairy Keen in Heber City, where a third generation of siblings run the business that their grandparents started in 1946. Known for its thick shakes, Train Burgers and fries, Dairy Keen continues to be a staple of the community thanks to sibling owners Jan Olpin, Mike Mawhinney and Kim Houtz. Olpin handles the accounting, Mawhinney does the scheduling and Houtz does the training — “but if something needs to be done, one of us does it,” Olpin says. “There are no jobs that are beneath you or above you.” A lot has happened throughout the 75 years of Dairy Keen’s existence, including a complete redo of the entire building after 13 remodels. The family has grown up with and literally in the business. “My sister had eight children,” Olpin says. “Every time she would come home with a baby, she would lay the baby in the sink and go to work. Every one of her children has slept in the sink.” The kids were taught how to peel potatoes and wipe down tables as young as 4 years old. “You start young when it’s yours,” she says. The siblings have had to work through difficult times, including the loss of their parents eight and 10 years ago. “We are there for each other always and through everything — through thick and thin,” Olpin says. Before their father died of colon cancer, he made it very clear that “we weren’t to make a big fuss and we should only be closed the minimum amount.” Naturally the siblings took a day to pay respects to their father and closed the restaurant, but “we still laugh that we needed to get to work or Dad would be mad that we were slacking.”

PRIVATE CHEF SERVICES & EVENT CATERING

We bring the restaurant to your home with innovative, comforting & handcrafted food. Delivery & pickup options available.

OUR KITCHEN, YOUR PLACE

435.608.1408 | www.savouryparkcity.com

M O U N T A I N E X P R E S S D E L I V E R Y. C O M RESTAURANT DELIVERY SERVICE Open for Lunch 11 a.m. - 2 p.m. & Dinner 5 p.m. - 9 p.m. Look for the Mountain Express delivery icon for participating restaurants. BANGKOK THAI • BODEGA • THE BRICK • BUONA VITA BURGERS & BARLEY • CRYSTAL PARK CANTINA • EL CHUBASCO

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

ESTE PIZZA • SHABU • TEKILA MEXICAN GRILL AND CANTINA ...AND MORE GET $5 OFF ORDERS OVER $35. USE CODE WINTER22

WILL TRAVEL FOR FOOD

This luxury ranch in Ennis, Montana, hosts fishing, food and fun.

by Allison Arthur photos by Brian Upesleja

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IT WAS LOVE AT FIRST BITE. LITERALLY. FOR US AND FOR THE FISH WE WERE AFTER. THE MADISON DOUBLE R IS A FISHING AND FOODIE PARADISE LOCATED IN ENNIS, MONTANA. SITUATED ON THE MADISON RIVER, WITH PRIVATE ACCESS TO ARGUABLY ONE OF THE MOST FAMOUS FISHING DESTINATIONS IN THE COUNTRY, THIS LUXURY FISHING LODGE OFFERS A QUIET REPRIEVE TO THE HUSTLE OF SUMMER. WHILE YOU CAN CHOOSE TO BE AS BUSY CHASING TROUT, SHOOTING CLAYS AND ROAMING AROUND THE 1,280-ACRE RANCH AS YOU LIKE, YOU CAN ALSO UNWIND IN A DEEP SOAKING TUB WHILE THE STAFF (ALMOST A TWO-TO-ONE STAFF-TO-GUEST RATIO) CATER TO YOUR EVERY WHIM.

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Think, a room attendant to stoke your roaring fire for the morning chill, and a chef who brings out your afternoon snack request of french fries with three different dipping sauces. Your hosts and owners, John and Krista Sampson, have been fishing and guiding in the area for as long as they can remember. The pair even met through the sport they share a passion for. The Montana residents opened the ranch three summers ago and have turned the spot into a destination worth splurging on. The property, for people in the know, offers unparalleled access to what local fishermen call “the Miracle Mile” of the Madison River, as well as to private spring creeks. Experienced guides are at your service to either start you on an epic adventure early in the morning or accommodate a more leisurely afternoon. Guests set the pace, and because every day is catered to the individual, there is no schedule — except what you are in the mood for. Each day begins with a made-to-order spread of homemade breads, pastries, local eggs and bloody marys that are hard to resist. Again, sleep in or hit the gym, but the chefs will also be ready for your eggs Benedict order if you want to get an early start. If you are going to be out all day, they will pack you a lunch with a rotating supply of tasty snacks and cookies.

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MIRACLE ON THE MADISON:

Cruise around the 1,280-acre ranch on the golf carts or fat bikes provided, though you may want to walk off your breakfast or afternoon snacks.

R. STUART & CO.

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VALDEMAR ESTATES

M AD I SO N DO U B LE R’S B LOO DY MARY O N E 3 2 - O U N C E B O T T L E C L A M AT O J U I C E 1/2 TEASPOON GARLIC POWDER 1 / 2 T E A S P O O N C E L E R Y S A LT 1 T E A S P O O N B L A C K P E P P E R , F R E S H LY G R O U N D 1 T E A S P O O N P R E PA R E D H O R S E R A D I S H 1 TA B L E S P O O N S OY S A U C E 1/2 TEASPOON WORCESTERSHIRE SAUCE 3 TA B L E S P O O N S P I C K L E J U I C E 7-8 DASHES HOT SAUCE VO D K A , TDOI STAHSI NT EG P C . C O M

Pour Clamato into a large pitcher, and whisk in all of the ingredients. Make sure to break up any clumps of spices. Fill a large rocks or pint glass with ice. Add 2 ounces of vodka (maybe a little more if you like them as strong as BERGSTRÖM the Madison Double R does), then stir in 8 ounces of mix. Serve with pickled asparagus and an olive skewer.

Evenings can be as festive as you like. Join the rest of the guests at the lodge for a drink and predinner snack and compare fish tales from the day. With only around 20 guests at any given time, it is easy to get to know the rest of the crew if you choose. Dinner is a threecourse affair with local, quality ingredients. A greenhouse and garden are also in the works at the ranch. The saloon awaits for after-dinner drinks, shuffleboard, pool or even karaoke. Or get a view of the big sky by the fire pit with your post-dinner libation. You won’t find a bar tab at the end of the trip, as everything in the price is all inclusive. Be sure to make time for an in-room massage and a soak in the outdoor hot tub if you need a reset one day. I recommend exploring the vast property on the mountain bikes provided to each guest. But don’t worry — if you would rather take a golf cart to dinner or for a cruise around, you have that option outside your cabin door, too!

DINNER CAN BE

made an intimate affair or shared with other guests.

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DETA ILS The Madison Double R is open to guests from April through October (and other times on a full-rental arrangement). Rates are all inclusive and start around $3,000 per person for three nights, which include all guided activities. While trips of three to five nights are suggested, the ranch will accommodate shorter trips when it has a window.

MA DISO N DO UBL E R HI G HLI G H TS : » Unlike many all-inclusive spots, Madison Double R offers premium alcohol and wines, plus curated menus that rotate so diners will never have to order the same thing — though the food was often so good that you may want to do that. Special requests and dietary restrictions are no problem. In fact, the very generous chefs will make just about anything you like. » Staff-to-guest ratio is unusually high, at almost two to one. » Each cabin comes with fat-tire mountain bikes and a golf cart to cruise around in. » With only 11 guest cabins, the expansive 1,200-plus-acre ranch is never crowded. » With a game room, gym, hot tub, shooting range, fire pit and main lodge, you can find many different venues in which to congregate. » The area is home to some of the best fishing in the country on the Madison, Big Hole, Beaver Head, Ruby, Jefferson and Snake rivers. The experienced guides will make sure your fishing trip is one you will never forget. » Each cabin has infinite views and large open windows and doors to invite you to let the outside in as much as you can. » Yellowstone National Park is nearby, and private tours can be arranged.

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ELEVATE YOUR NEXT EVENT OR MEETING AT PA R K C I T Y P E A K S H O T E L IMAGINE IT. Picture perfect weddings, group meetings, cocktail and dinner events from 7,000 feet. Memories that will last a lifetime. Choose from our beautiful indoor event spaces or our brand-new outdoor courtyard.

For inquiries, contact sales@parkcitypeaks.com

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

BEST WINGS BEST PLACE TO WATCH A GAME #2 BAR

BEST BAR 9 YEARS IN A ROW

TOP 3 STEAKHOUSE

2021 BEST BURGER

Home of the World Famous Buffalo Burger. Great Nightlife.

Family Dining on Main Street next Door to No Name Saloon.

Steaks, Chops & More. Check out our unique private dining spaces.

Locals favorite with ﬁne comfort food and a great selection of beers.

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

447 Main Street nonamesaloon.com

449 Main Street annexburger.com

751 Lower Main Street butcherschophouse.com

1251 Kearns Blvd. boneyardsaloon.com

1251 Kearns Blvd. winedivepc.com

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

THE LAKEHOUSE AT DEER CREEK

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

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

HISTORIC MAIN STREET

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

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

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

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

For delivery, call 435.649.MENU DISHINGPC.COM

HISTORIC MAIN STREET

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

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

HISTORIC MAIN STREET

435.649.6667 | annexburger.com With all the things you love about No Name Saloon, Annex Burger, located right next door, is the family-friendly side of the saloon 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 bar menu still offers parents cold beer and cocktails, and also has mocktails for those who want a tasty beverage without the alcohol. We like the added touch of the Etch A Sketches provided as entertainment for families, as well as the welcoming and comfortable environment in this Main Street staple. Visit the website or call for information on private parties.

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

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

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

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HISTORIC MAIN STREET

Part coffee shop, part teahouse, part cafe and even an eclectic gift store, this lower Main Street favorite is a hot spot where you want to hang. Stop in for everything from fresh baked goods to bagels and smoothies alongside your hot drinks of choice. An extensive tea menu may have coffee enthusiasts defecting, especially with the selection of chai and tea lattes. But don’t worry, the selection of espresso drinks — which includes the delicious Mexican Mocha — will give you a chance to branch out from an average cup of joe if you so choose, too. 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 as well.

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

HISTORIC MAIN STREET

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

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

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For delivery, call 435.649.MENU

THE BRICK Upscale dining with modern-food flair Lunch Mon.–Fri., dinner daily, weekend brunch | 508 Main St. 435.200.8355 | thebrickrestaurantandbar.com

MENU SAMPLING EGGS N CHORIZO: EGGS BAKED IN A CHORIZO TOMATO SAUCE, ROASTED POBLANO, CRÈME FRAICHE, LEMON ZEST, GRILLED SOURDOUGH BURRATA: HONEY-ROASTED BUTTERNUT SQUASH, SPECK, TENDER GREENS, SPICED HONEY BISCUIT AND GRAVY: CHORIZO GRAVY, SUNNY EGGS 20-OUNCE BONE-IN DRY-AGED RIB-EYE: CRISPY BRUSSELS SPROUTS, BLACK GARLIC PUREE, FINGERLING POTATOES 14-OUNCE LONG-BONE PORK CHOP: SPICED APPLE RELISH, CELERY ROOT PUREE, BRUSSELS SPROUTS, MEZCAL GLAZE TABLESIDE BEEF HAMMER FOR 4: BEEF FAT-FRIED RICE, HOUSE-MADE CORN TORTILLAS, SALSA MATCHA, PICKLED VEGETABLES

For delivery, call 435.649.MENU DISHINGPC.COM

HISTORIC MAIN STREET

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

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

HISTORIC MAIN STREET

435.649.1336 | buonavitaparkcity.com This traditional family-owned and -operated Italian restaurant serves authentic favorites in a cozy, intimate atmosphere. Run by Paola Bello and chef Nicholas Smurthwaite, Buona Vita brings you a tradition of fresh Italian cuisine to the heart of Park City. Loyal patrons come for signature dishes, such as the caprese with fresh buffalo mozzarella and the Alla Nona — spicy sausage ravioli reminiscent of a recipe from an Italian grandmother. Of course, the standout of the menu is some of the finest and heartiest pasta dishes in town, with scratch-made sauces. The extensive menu offers something for everyone, from pizzas to gluten-free options. A broad wine list accompanies this homestyle cuisine, and with friendly service, you will leave feeling like part of the family.

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

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For delivery, call 435.649.MENU

BUTCHER’S CHOP HOUSE & BAR Steaks, chops, seafood and a late-night menu Open daily, see website for seasonal hours | 751 Main St. 435.647.0040 | butcherschophouse.com

MENU SAMPLING LOBSTER NACHOS: PEPPER JACK CHEESE SAUCE, LUMP LOBSTER MEAT, FRESH CILANTRO AND JALAPEÑO WITH COTIJA CHEESE CHOP CHOP SALAD: GRILLED CHICKEN, MIXED GREENS, AVOCADO, BLUE CHEESE, GRAPE TOMATOES, HARD-BOILED EGGS, BACON AND HERB BUTTERMILK DRESSING STEAKS AND CHOPS: PRIME RIB, FILET MIGNON, PORK CHOP, NEW YORK STRIP, LAMB CHOPS AND MORE CHICKEN-FRIED CHICKEN: CHICKEN BREAST PAILLARD, DOUBLE-DIPPED AND FRIED CRISP, MASHED POTATOES, COUNTRY GRAVY, BROCCOLI PAN-SEARED SEA SCALLOPS: ORANGE-MAPLE GLAZE, CHOICE OF TWO SIDES

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HISTORIC MAIN STREET

With great 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 locals’ favorite. The beautifully finished cherry wood bar boasts one of the finest wine lists and liquor displays in Utah. Also, watch all of your favorite primetime sporting events on the 166-inch-screen TV. Check out the individually heated outdoor Alpenglobes and après ski yurt for a unique dining experience that are also perfect for your private events. Visit the website or call for information on groups and private parties.

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

HISTORIC MAIN STREET

435.565.2337 | thecabinparkcity.com Settle in for great food, good beer and even better vibes at The Cabin: a cozy, welcoming dining and drinking establishment adorned with lodge-style décor, live music and a prickly mascot named Al the Elkupine. Home of the famous Elkupies (aka pizzas), The Cabin makes its pizza crusts from a 110-year-old Italian recipe, resulting in a perfectly chewy sourdough. The lunch and dinner menu is rounded out with shareable small plates and elevated bar food, like spicy (chicken or tofu) lettuce wraps, pesto chicken grande and their Impossible™ local burger. Breakfast is served anytime and includes some of the best items on the menu, like the vegan breakfast sandwich, or the not-so-basic brunch with your choice of two eggs your way, breakfast potatoes and toast. Vegan and vegetarian options are available. The Cabin opens on Saturday and Sunday at 10 a.m. for brunch.

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

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COURCHEVEL BIS TRO The flavors of France, the charm of Main Street Open to the public Tues.–Sat. 5 to 9:30 p.m. | 201 Heber Ave. 435.572.4398 | courchevelbistro.com

MENU SAMPLING MOULES FRITES: HOUSE-MADE FRENCH FRIES, P.E.I. MUSSELS, BEURRE BLANC MUSHROOM BISQUE: PARMESAN EMULSION, TRUFFLE, CHESTNUT WINTER SALAD: ROASTED SQUASH, POINT REYES CHEESE, MULBERRIES, BANYULS VINAIGRETTE CROZETS DE SAVOIE: GRUYÉRE CHEESE SAUCE, NIMAN RANCH PORK BELLY, ROASTED MUSHROOMS SLOW-ROASTED DUCK: PATATE DOUCE DAUPHINOIS, ORANGE-CURRY GASTRIQUE, FENNEL ENDIVE SHORT RIB BEEF PARMENTIER: POTATO PUREE, CITRUS GREMOLATA, SEASONAL VEGETABLES

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HISTORIC MAIN STREET

Named after Park City’s sister city in the French Alps and housed in a historical building on Main Street, Courchevel serves artful French-European cuisine crafted with inventive flair and only the freshest seasonal ingredients from local purveyors. Executive Chef Clement Gelas has brought the flavors of his home country of France to the heart of Park City. You might imagine that you’re in the northern French Alps rather than the mountains of Utah as you dine on risotto de crozete or braised chicken coq au vin. Diners are raving, and so is CNN Travel, which named Courchevel one of the 20 “world’s best new restaurants for 2020.” Courchevel is open to the public but also features a members-only lounge and patio downstairs reserved for Talisker Club members. Stop in to savor Park City life at Courchevel Bistro.

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

HISTORIC MAIN STREET

435.602.1179 | crystalparkcantinaparkcity.com A Main Street hot spot, Crystal Park Cantina is serving up refreshing, unique twists on Mexican fare. The light, comfortable bar space serves margaritas that showcase their signature, all-natural margarita mix with gently pasteurized lemon, lime and orange juices. Also made in-house are their simple syrups, utilizing organic cane sugars. Taste the difference in the jalapeño cilantro margarita with fresh muddled cilantro and jalapeños, or their sangria margarita: a fusion of traditional Spanish and Mexican cocktails. Similarly, the food flavors draw inspiration from multiple countries. But everything is house-made, from the saffron-infused rice served with all entrées to the authentic mole sauce. And if it’s just a big plate of nachos you’re looking to wash down with that margarita, you won’t be disappointed at Crystal Park Cantina.

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

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For delivery, call 435.649.MENU

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

435.649.8600 | flanagansonmain.com

MENU SAMPLING CORNED BEEF AND CABBAGE: HOUSE-MADE CORNED BEEF LAYERED OVER SEASONED BRAISED CABBAGE, DRIZZLED WITH AN IRISH CREAM SAUCE, MIXED VEGGIES AND RED POTATOES 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 FISH & CHIPS: BLACK AND TAN BEER-BATTERED ATLANTIC COD FILLETS SERVED WITH CRISPY PUB FRIES AND HOUSE-MADE TARTAR SAUCE

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This classic Irish pub is rich with history adorning its decorated walls and used in its old-school Irish recipes. You will find all the favorites, like bangers and mash, corned beef and cabbage, fish and chips, Guinness 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, who can now enjoy the newly added late-night menu available from 10 p.m. to 12 a.m. Seasonal cocktails complement the Guinness and local beer on draft, but don’t miss the whiskey list if you are a fan. Grab an Irish coffee if you want to keep the party going into the evening for an array of activities that include trivia, karaoke, DJs, live music and more.

HARVES T Community-minded cafe serving Australian-style breakfast and brunch

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

HISTORIC MAIN STREET

435.604.0463 | harvestparkcity.com At Harvest, they love three things — food, coffee and people. They celebrate that food can be many different things to many different people. It can be fuel for a big day playing in our beautiful mountain town or the perfect reason to catch up with a good friend. It can be nourishing and indulgent all at once, and as simple as a good cup of coffee to start your day. The folks at Harvest believe that no matter the reason, it should always be fresh, as local and seasonal as possible, full of flavor and definitely house made. Which is why they support the local growers, makers and bakers that our community is so lucky to have in our backyard. These purveyors live by the same philosophies as the team at Harvest, which is what makes them such good friends.

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

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THE NEL SON COTTAGE Elevated dining in a beautifully renovated historical cottage Open for prix fixe dinners Friday–Sunday evenings | 651 Park Ave. 435.649.8300 | highwest.com

MENU SAMPLING HAWAIIAN MILK ROLLS: WHIPPED MORTADELLA COLD-SMOKED SEA TROUT TARTAR: KALUGA CAVIAR, APPLE PANNA COTTA AND PURPLE OCA CHIPS GRILLED GEM LETTUCES: ALLIUM CROSTINI, MANDARIN SUPREMES, MISO VINAIGRETTE BAJA STRIPED BASS: SHIITAKE DASHI AND BABY BOK CHOY WITH YUKON GOLD POMME PUREE CRISPY JAMÓN IBERICO: NIMAN RANCH ZABUTON, BONE MARROW AND BLACK GARLIC BUTTER MATCHA POUND CAKE: YUZU GELATO AND COCOA NIBS, PINEAPPLE GEL

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Tucked away two doors up from High West Saloon, The Nelson Cottage is located in a warmly renovated miners’ cabin. The Nelson Cottage is home to High West Distillery’s unique prix fixe whiskey-paired dinners — a culinary and educational experience that is curated weekly based on seasonally available items as well as special distillery releases that you surely won’t want to miss! The atmosphere is decorated by warm tones, weathered woods and rustic charm, the perfect setting to sip whiskey and connect with old friends. Their Alpenglobe will be making a return this winter for groups of up to six people to reserve and enjoy their pre fixe dinner under the stars. Make a reservation today at OpenTable.com.

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

HISTORIC MAIN STREET

435.649.6667 | nonamesaloon.com No Name Saloon is home of the world-famous buffalo burger. Locally voted Best Bar for nine years in a row, it is the pulse of the Old Town bar scene. This Park City institution is centrally located on historical Main Street, where you can enjoy five areas, including the main bar, mezzanine, loft, and both a year-round heated patio and balcony. With 17 HDTVs for all your favorite sports and vintage décor, there’s plenty to keep you busy until your turn comes up on the regulation shuffleboard table. Before and after your day on the mountain, belly on up for some wings, cold beers and the best dang buffalo burger around. Stop in for lunch, dinner and a lively late-night scene. Eating and drinking every day, must be 21+. For family-friendly dining on Main Street, check out the Annex Burger listing. Visit the website or call for information on private parties.

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

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SHABU Freestyle Asian cuisine Dinner nightly beginning at 5 | 442 Main St. Reservations call 435.645.7253 | Full menu at shabuparkcity.com

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

For delivery, call 435.649.MENU DISHINGPC.COM

HISTORIC MAIN STREET

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

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

HISTORIC MAIN STREET

435.615.1618 | thespurbarandgrill.com For 20 years, The Spur Bar & Grill has been the go-to spot for nightly live music. With their popular Main Street location, The Spur boasts an upscale rustic modern theme with three bars and an amazing open deck overlooking Old Town, where you can sit and enjoy the view year-round. And in the back? It’s still your favorite watering hole, with live music every night. Whether you’re looking for a midday bloody mary and burger or to meet friends for drinks and dinner, Spur has you covered from lunch through late-night hours. Wine and beer on tap plus creative signature cocktails made with locally distilled spirits, including Spur Whiskey, provide endless options to quench your thirst. Check the website for the music calendar, specials and updated food and drink menus (they change often).

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

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WAS ATCH BREWPUB Celebrating 35 years of local craft beer See website for current hours | 250 Main St. 435.649.0900 | wasatchbeers.com

MENU SAMPLING TUNA TARTARE: ORCA BAY AHI TUNA, FRESH AVOCADO, CHOPPED CUCUMBER, JALAPEÑO, CHIVES, SEAWEED SALAD, SESAME SEEDS AND SOYGINGER VINAIGRETTE WITH FRIED WONTONS GRILLED SALMON SALAD: HOUSE GREENS, CILANTRO, RADISH, CAPERS, SCALLIONS AND AVOCADO WITH HONEY-APRICOT VINAIGRETTE SHRIMP SCAMPI LINGUINI: ROASTED TOMATOES, RED PEPPER FLAKES AND LEMON-PARMESAN CREAM SAUCE MAIN STREET TACOS OF THE DAY SERVED WITH SALSA, RICE AND REFRIED BEANS THE WASATCH: 100% FRESH, HOUSE-SPICED BUFFALO BURGER, CAJUN REMOULADE, ICEBERG LETTUCE AND LOCAL SPICED BEEHIVE CHEDDAR

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Unwind and relax at the top of Main Street in Park City in this classic brewpub. A local favorite for 35 years, Wasatch was Park City’s first brewery and continues to keep locals and visitors coming back for its award-winning beers and a menu with options to please every taste. Think timeless pub favorites like burgers, fish and chips, and mac and cheese, alongside more eclectic fare, such as tater tots with bacon-jalapeño dipping sauce and the Super Food Beet Salad. While the beer selection there is unrivaled, the pub also boasts a full wine and liquor menu. Wasatch is also the perfect location for private parties and events, with spaces to suit every need. Don’t miss the weekend brunch, served on Saturdays and Sundays, featuring favorites such as countryfried steak and eggs and omelets, along with $3 Mid-Day Mimosas, Mid-Day Marys and Nooners.

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

HISTORIC MAIN STREET

435.649.6293 | yukiyamasushi.com Looking for a classic sushi restaurant with both traditional and cutting-edge, Japanese-inspired small plates that are perfect for sharing? Yuki Yama is just the place. This Main Street restaurant is a staple for locals, who often dine at the sushi bar, and a treat for visitors in town. Their traditional tatami room is great for a party of up to nine guests; additionally, guests may put themselves in the hands of their talented chefs and ask for an omakase chef’s-choice style of dining that can be paired with an abundance of specialty sakes. If you are craving something hot, try one of their house-made ramen noodle soups. While Yuki Yama specializes in having a large variety of fresh and exotic fish — like sustainably farmed bluefin tuna and Santa Barbara uni — traditional dishes such as sushi rolls, tempura and house-made gyoza are a great way for less adventurous diners to enjoy Yuki Yama’s diverse menu.

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

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THE BR ASS TAG AT DEER VALLEY RESORT Brick-oven Italian cuisine Bar: 5–9 p.m., dinner: 5–9 p.m. | 2900 Deer Valley Dr. East 435.615.2410 | deervalley.com/thebrasstag

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

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The Brass Tag restaurant is the perfect place to meet friends for drinks and appetizers or to settle in for a cozy dinner after playing in the mountains. The enchanting atmosphere harks back to Park City’s silver mining heritage with the old brass tags hung throughout the restaurant. Enjoy a selection of fine Italian cuisine, either at your table or to go, including hearty pasta dishes, ravioli, gnocchi, brick-oven pizza and more. The menu features creative appetizers and fresh salads, pasta dishes like pumpkin ravioli and campanelle primavera, and assorted pizzas and entrées such as manzo tagliata. The dessert menu includes gelato, pistachio cannoli and the Deer Valley cookie skillet. The Brass Tag offers plenty of options for gluten-free, vegetarian and vegan diners as well, and is conveniently located in the Lodges at Deer Valley in the Snow Park area.

FRESH TRACKS KITCHEN AT DEER VALLEY RESORT Crafted. Wholesome. Eats. Lunch, après-ski | 11 a.m.–6 p.m. | 2250 Deer Valley Dr. South

DEER VALLEY

435.649.1000 | deervalley.com/freshtracks New this season, Fresh Tracks Kitchen in Snow Park Lodge is an exciting evolution in Deer Valley’s on-mountain dining. Offering a selection of wholesome, customizable hot bowls, salads, warm soups and grilled-to-perfection smash burgers, served to your table, the dishes feature sustainably raised, seasonally fresh, and whole ingredients. Healthy, well-balanced meals are provided to promote a healthy lifestyle, which goes hand in hand with Deer Valley’s motto of healthy, conscious living. The menu features fresh salads, like the Mountain Daisy Raspberry Mesclun and the Mountaineer Caesar, as well as build your own salad options. Soups and chilies are on offer, such as mulligatawny soup and Deer Valley’s famous turkey chili. Fresh, 100% grass-fed Smash Burgers are also featured, along with hot bowls such as the Lady Morgan and Mayflower Bowl, and you can build you own personalized, nutritious bowl too.

MENU SAMPLING CHAMPION POWER SALAD: COLD HERB-MARINATED SALMON, POWER GREENS, SALT-ROASTED BEETS, CRISPY LIME CHILE CHICKPEAS, BERBERE LENTILS, HOTHOUSE CUCUMBERS, HEIRLOOM CHERRY TOMATOES, CHIA SEEDS, LEMON TAHINI DRESSING PERSEVERANCE BOWL: DESERT MOUNTAIN SHREDDED BEEF, SMOKED GOUDA BECHAMEL, CAVATAPPI PASTA, FIRE-ROASTED CORN, HARISSA ROASTED CAULIFLOWER, HEBER VALLEY WHITE CHEDDAR, FRIED ONIONS FRESH TRACKS KITCHEN SMASH BURGER: TWO 3.5-OUNCE FRESHLY GRILLED 100% GRASS-FED BEEF PATTIES, HEBER VALLEY WHITE CHEDDAR CHEESE, STONE-GROUND BAKERY TUSCAN BUN, WITH A VARIETY OF AVAILABLE TOPPINGS

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

435.645.6455 | steinlodge.com/dining

MENU SAMPLING STEIN’S RED GREENS SALAD: GOAT CHEESE, CINNAMON BRIOCHE CROUTONS, FIG-PINOT NOIR VINAIGRETTE SEARED FOIE GRAS: CARAMELIZED BANANA, MARSHMALLOW, PEANUT, COCOA NIBS MAINE SEA SCALLOPS: PURPLE POTATOES, SEA BEANS, MACADAMIA AND JALAPEÑO RELISH POULET ROUGE CHICKEN: CELERIAC, PANCETTA HARICOTS VERTS, PEAR, THYME JUS GRILLED VEAL CHOP: BRUSSELS SPROUTS-BEET HASH, CIPOLLINI ONIONS, LINGONBERRY HOLLANDAISE FILET OF DOUBLE R RANCH BEEF: TALLOW CONFIT PASTRAMI HEIRLOOM CARROTS, PICKLED MUSTARD SEED VEAL DEMI-GLACE

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Glitretind sets the standard for exceptional service joined with award-winning culinary offerings. Located in the heart of Deer Valley Resort, breathtaking mountain views and a charming ambience combine to make this dining experience truly unique. The expert culinary team takes great pride in utilizing local, sustainable ingredients to create fresh, seasonal menus, and the wine selection is one of the most impressive in the region. Glitretind serves tradition, luxury and service with every morsel.

THE MARIPOSA AT DEER VALLEY RESORT Contemporary American cuisine Dinner: Wed.–Sun., 5:30–9 p.m. | 7600 Royal St.

DEER VALLEY

435.645.6632 | deervalley.com/mariposa

With its cozy, intimate setting, The Mariposa’s focus is on an elevated dinner experience. The menu features innovative dishes, highlighting many local ingredients and offering diners a memorable evening out. The Mariposa is perfect for special occasions. You can relax by the fireplaces and savor an elegant evening at Deer Valley’s premier restaurant. The menu is designed to offer a world of flavors with wine pairings to accompany each course. Deer Valley’s signature dessert – the Chocolate Snowball – was created for The Mariposa and is an exceptional finish to an unforgettable meal. Vegetarian specialties and gluten-free options are available. The Mariposa is located in the Silver Lake Lodge.

MENU SAMPLING AHI TUNA TARTARE: GRILLED LAVASH, SMOKED CAVIAR, WATERCRESS, RADISH, CURED EGG YOLK HARISSA ROASTED CAULIFLOWER: TRICOLOR CAULIFLOWER, FARROW, MARCONA ALMOND, CARROT NAGE ELK AND MUSHROOM PASTA: WILD MUSHROOMS, EGG NOODLES, BRANDY, SHERRY CREAM BIG GLORY BAY ORGANIC KING SALMON: SMOKED SWEET POTATO VELOUTÉ NIMAN RANCH NEW YORK STRIP: 16-OUNCE, BEURRE MAITRE D’HOTEL CHOCOLATE SNOWBALL: BITTERSWEET CHOCOLATE BOULE, VANILLA WHIPPED CREAM, RASPBERRY LAMBIC SYRUP

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

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

MENU SAMPLING MAINE LOBSTER PAN ROAST: GNOCCHI, LEMON, PARMESAN, HERBS CRISPY CALAMARI: BUTTERMILK DRESSING, BASIL REMOULADE, LIME SMOKED WAGYU BEEF: MUSHROOM CHIPS, CHARRED SCALLION, SALSA VERDA HEIRLOOM SQUASH SOUP: CRISPY CHICKPEAS, GREEN APPLE, ALMONDS GRILLED WHOLE BASS: ALAMASCO, CO 22-OUNCE RIB-EYE: 60-DAY DRY-AGED, NIMAN RANCH

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

WILD EMBER Upscale barbecue with a touch of twang Wed.–Sat. 4–8 p.m. | 2290 Deer Valley Dr. E.

DEER VALLEY

435.608.1412 | wildemberbbq.com Combining comforting smokehouse favorites with high-end, surprising ingredients, Wild Ember adds a tantalizing respite for your alpine adventures. The newest concept from local chef Matthew Harris (Tupelo Park City, Afterword by Tupelo Park City, RIME Raw Bar, RIME at The St. Regis Deer Valley, The St. Regis Bar, and Brasserie 7452), Wild Ember pays homage to nature’s vibrant palette, beckoning with wood smoke, bright heat and comfort food — exquisitely cooked. The dishes are at once familiar and unexpected, and perfect for individual meals as well as large catered events. The rich flavors are inspired by the chef’s Southern roots, and the locally sourced and sustainably raised meats celebrate the vast plains and adventure of the Wild West. The restaurant is currently open for takeout and catering, with a dining room opening in winter 2021.

MENU SAMPLING MEATS: PULLED BERKSHIRE PORK, SMOKED CHICKEN, PORK RIBS, BEEF SHOULDER AND SMOKED CHICKEN WINGS SIDES: PIMENTO CHEESE MAC AND CHEESE, BRUSSELS SPROUT APPLE SLAW, PASSION FRUIT BAKED BEANS, CHEDDAR GRITS, COLLARD GREENS SAUCES: WESTERN NC/TN STYLE, CHERRY ANCHO, WHISKEY PEACH, HOT MUSTARD AND VINEGAR, GOCHUJANG GINGER GARLIC WEDGE SALAD WITH BLUE CHEESE, CUCUMBER, PECANS AND APPLES CORN FRITTERS WITH A RED PEPPER JAM

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BONEYARD S ALOON & WINE DIVE Two unique restaurants, one great location Open for lunch and dinner daily | 1251 Kearns Blvd. 435.649.0911 | boneyardsaloon.com

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

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PARK CITY PROPER

Located just north of Old Town are two unique restaurants in one building that have become a favorite of Park City locals. Boneyard has an excellent selection of entrées, house-made sandwiches and burgers, many of which are cooked on the wood-fired grill. Wine Dive features a small-plate menu, artisan pizzas and fresh salads; you can order from either menu, no matter which side you are sitting on. The Saloon features a huge beer selection, while the Wine Dive has a fine selection of premium wines on tap and an extensive bottled wine list. Custom signature cocktails are also available, along with a full selection of spirits. Both also provide access to rooftop dining in individually heated igloos in addition to featuring 14 big-screen TVs, providing a great place to watch the game. Visit the website or call for information on private parties. Free parking is always available for patrons. Must be 21+.

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

PARK CITY PROPER

435.645.9114 | elchubascoparkcity.com Located conveniently just off Park City’s Main Street, El Chubasco has been crafting authentic Mexican fare for both locals and tourists in the know for over 30 years. Rated as one of the top 10 restaurants in Park City by Condé Nast Traveler, homemade chips, a large selection of salsas and tortillas are foundations for the menu and are all served up in a casual, friendly environment. Authentically prepared Mexican classics, including burritos, beer-battered fish tacos, fajitas and quesadillas keep people coming back. There is a reason this place has been a local favorite for so long. Load up with a large selection of fresh salsas.

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

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For delivery, call 435.649.MENU

ES TE 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

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

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PARK CITY PROPER

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

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

PARK CITY PROPER

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

MENU SAMPLING LOBSTER ROLL: FRESH MAINE LOBSTER, NEW ENGLAND-STYLE BUN, BUTTER, SEASONING CRAB ROLL: JONAH CRAB, GARLIC AIOLI, BROWN BUTTER, LEMON, CHIVES MAC N’ CHEESE: CAVATAPPI, GRUYÈRE, SEAHIVE CHEDDAR, FRESH MAINE LOBSTER LOBSTER SLIDERS: FRESH MAINE LOBSTER, LOCAL SLIDER BUN, BROWN BUTTER, CHIVES MANIAC SALAD: LOCAL ORGANIC GREENS, BLUEBERRIES, AGGIANO CHEESE, MAPLE PECANS, MAPLE BALSAMIC DRESSING CLAM CHOWDER: NEW ENGLAND STYLE WITH CREAM, CLAMS, POTATOES, CHIVES, OYSTER CRACKERS

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

MENU SAMPLING COLD-PRESSED JUICES: 10 VARIETIES OF COLD-PRESSED JUICE MADE WITH FRESH FRUITS AND VEGETABLES SHREDDED KALE & BRUSSELS SPROUT CAESAR SALAD: WITH HOUSE-MADE VEGAN CAESAR DRESSING AND GLUTEN-FREE CROUTON CRUMBLES POWER BOWL: SPINACH, ARUGULA, MINT, PARSLEY, DRIED CRANBERRIES, TOASTED PEPITAS AND QUINOA DRESSED IN BALSAMIC VINAIGRETTE WITH GOAT’S MILK FETA CHEESE GUEST HAUS SWEET POTATO WAFFLE: HOUSE-MADE SWEET POTATO GLUTEN-FREE WAFFLES TOPPED WITH SLICED BANANA, CHOICE OF NUT BUTTER, FUNCTIONAL MUSHROOM-INFUSED MAPLE SYRUP AND PUMPKIN SEEDS

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PARK CITY PROPER

Park City’s welcome addition to the Prospector area offers a much-needed healthy spot, with quick and curated food choices. From smoothies to salads and coldpressed juices to a matcha and coffee bar, Guest Haus offers anything you need for a breakfast, lunch or snack. The team can even stock your home with a variety of juices and nut milks. All juices and foods are made in-house daily, including their selection of salads, waffles, snacks, smoothies and more. The casual vibe here is perfect for meeting a friend, and there are plenty of choices kids will be happy with, too. In need of a cleanse to reset? There are several packages to choose from, or if you want to cut out gluten or dairy, you can easily get what you need here. In addition to four different blends of nut milks, the smoothies are made with no additives or ice as filler. The juicery serves local and organic products whenever possible.

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

PARK CITY PROPER

435.731.8383 | lunaskitchenparkcity.com Stocking your fridge with crave-worthy grab-and-go has never been easier. Luna’s Kitchen has established itself as Park City’s go-to gourmet kitchen and bakery by consistently delivering healthy take-home meals that are nothing short of flavorful and delicious. Understanding that everybody’s nutritional needs are different, Luna’s offers a variety of dishes, from quality protein entrées to vegan fare. Did we mention they are a dedicated gluten-free kitchen? You’d never know Luna’s owner, Stacy, is committed to changing your perception of how healthy should taste. Whether you are preparing to host a brunch, swinging in for a quick lunch, grabbing dinner for the family or looking to provide co-workers with some sweet treats, Luna’s has you covered.

MENU SAMPLING CHILE VERDE JACKFRUIT ENCHILADAS: CORN TORTILLAS, JACKFRUIT, CARAMELIZED ONIONS, HOUSE-MADE CHILE VERDE ENCHILADA SAUCE “CREAMY” TOMATO SOUP: SAN MARZANO TOMATOES, CASHEW CREAM, GARLIC, SPICES BBQ CHICKEN FLATBREAD: HERB-MARINATED CHICKEN, HOUSE-MADE GLUTEN-FREE FLATBREAD, KANSAS CITY BBQ SAUCE, RED ONION, GOUDA, CILANTRO, MICROGREENS HOUSE CAESAR: CURLY KALE, ROMAINE, MARINATED ARTICHOKE HEARTS, TOASTED PEPITAS, GRILLED LEMON, PARMESAN, HOUSE-MADE CAESAR DRESSING

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

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

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PARK CITY PROPER

If you’re looking for a lively place to gather over a great meal and a cold brew, look no further! Squatters offers an award-winning menu for breakfast, lunch and dinner in addition to a broad selection of world-class beers and full liquor service. Look for eclectic daily specials and traditional pub favorites served in a warm, friendly environment by outgoing and knowledgeable staff. Although much has changed since the first Squatters beer was poured in 1989, the company remains firmly dedicated to its goal of supporting a healthy community by procuring fresh, local ingredients and supporting local vendors whenever possible. The restaurant has plenty of space to accommodate large groups, as well as seasonal patio dining and free on-site parking. Squatters is also a family-friendly restaurant, offering kids’ menus and a variety of juices and sodas.

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

PARK CITY PROPER

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

MENU SAMPLING DEVILED EGGS: WHIPPED CRÈME FRAICHE, FRIED COUNTRY HAM SHAVED BRUSSELS SPROUTS: APPLES, BLUE CHEESE, CRANBERRIES, SMOKED PECANS, LEMON-THYME DRESSING BUTTERMILK FRIED CLAMS: DILL PICKLED OKRA, ICEBERG SLAW, HOT SAUCE BUTTER SMOKED UTAH ELK LOIN: PASSION FRUIT BAKED BEANS, BRAISED COLLARD GREENS SAUTÉED STEELHEAD TROUT: GREEN BEANS, FENNEL, POTATOES, BROWN BUTTER, LEMON PUREE CAULIFLOWER STEAK: HERB-CHILE PESTO, PISTACHIO, WINTER GREENS, FRIED CHICKPEAS, MINT

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VERS ANTE HEAR TH + BAR Bistro-style Italian comfort food with local beers and craft cocktails Dinner 4–10 p.m., late-night pizza 10–11 p.m. | 2346 Park Ave. 435.649.5000 | parkcitypeaks.com/versante

MENU SAMPLING SPEZIATO PIZZA: RED SAUCE, CAPICOLA SALAMI, PEPPADEW AND SERRANO PEPPERS, MOZZARELLA, HONEY-INFUSED CHILE OIL VERSANTE BURGER: HOUSE-MADE BURGER, PRETZEL ROLL, BACON, CARAMELIZED ONIONS, MELTED GOUDA, LETTUCE, TOMATO CHICKEN PICCATA: AIRLINE CHICKEN BREAST, POTATO GALETTE, CAPERS, ROASTED VEGETABLES STEAK NIÇOISE SALAD: HANGER STEAK, HARICOTS VERTS, CHERRY TOMATOES, BOILED EGG, OLIVES, POTATOES, GREENS, CHIMICHURRI DRESSING PEAKS CIOPPINO: MUSSELS, SHRIMP, SALMON, ITALIAN FRIED ORZO, LEMON FOCACCIA MUSHROOM FETTUCCINE: WILD MUSHROOMS, PEPPER FETTUCCINE, BUTTER, TRUFFLE OIL, SHAVED PARMESAN, HERBS

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PARK CITY PROPER

Whether you are craving pizza, pasta, a lighter salad or a stellar burger, Versante Hearth + Bar is a great choice for it all. Situated inside Park City Peaks Hotel, with a beautiful scenic view from the sunroom, Versante offers a comforting selection of options designed to please the entire family. Relax over a local craft beer while you enjoy a snack before you settle in and order dinner. The pizza options offer interesting selections and toppings that will surprise you, like the Spiro, with baby arugula, prosciutto, pistachios, honey and truffle oil. A full bar menu, select wine list and craft cocktail menu are always an option too, and half-price appetizers and pizza are offered daily from 4 to 5 p.m. Versante is a comfortable, casual addition to the dining scene in Park City, offering great value. Easy curbside ordering and pickup are also available.

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

KIMBALL JCT./CANYONS VILLAGE

435.649.1591 | bigdaddyspizzapc.com This family-run, classic pizzeria serves up the biggest pizza in the Wasatch Back. Over two feet in diameter and beginning with a whopping three pounds of dough, the pizza is then loaded with about four pounds of cheese and other toppings. So order with a big appetite. The Grand Daddy, in fact, hardly fits out the front door! Locals and visitors flock to this fast-casual spot for fresh flavors and come back for the stellar customer service. The dough and sauces are made in-house, and even the cheese is shredded and vegetables are chopped on-site. Favorites include the Nasty Boy (meat pizza with a choice of two vegetables) and the chicken pesto (chicken, tomato, mushroom). Don’t forget to ask about delivery. Smaller pies and slices are also on the menu, alongside gluten- and dairy-free choices, too. Even the crust is customizable — hand tossed, thin and thick are on the menu.

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

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

435.655.2270 | DraftsParkCity.com

MENU SAMPLING I WANT ALL THE PUPPIES: OREO COOKIE, VANILLA ICE CREAM, HO HOS (A PORTION OF PROCEEDS WILL GO TO NUZZLES & CO.) BLUE MOO: BACON, LETTUCE, TOMATO, CARAMELIZED ONIONS, DBB STEAK SAUCE, BLUE CHEESE CRUMBLE VOTE FOR PEDRO BURGER: CHILE RELLENO, PEPPER JACK CHEESE, PICO DE GALLO, AVOCADO, SMOKED QUESO, FRIED JALAPEÑO, LETTUCE CLUCK NORRIS: BREADED CHICKEN BREAST, DBB BUFFALO SAUCE, CHUNKY BLUE CHEESE DRESSING, LETTUCE, TOMATO, ONION BOUJIE HIPPIE: HOUSE-MADE QUINOA SUNFLOWER SEED BLACK BEAN PATTY, CARAMELIZED ONION, HUMMUS, TOMATO JAM, BOURSIN CHEESE, CRISPY KALE CHIP

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KIMBALL JCT./CANYONS VILLAGE

Drafts Burger Bar is an award-winning gastropub featuring handcrafted burgers, gourmet wings, delicious sides and showstopping milkshakes topped with Ho Hos, Butterfinger® or Pop-Tarts®. Order from one of the seven types of wings — from the low-heat honey chipotle to the spiciest Queen of Versailles hot sauce, a personal creation from the queen herself, Jackie Siegel. DBB has over 50 beers from around the world, an eclectic wine list and a fully stocked liquor bar served by expert mixologists. DBB is both elegant and comfortable, with 10 flat-screen HDTVs and an amazing wraparound deck with a lively mountainside atmosphere. From the sizzling menu to the amazing service, DBB is the place to be and be seen.

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

KIMBALL JCT./CANYONS VILLAGE

435.655.2260 | EdgeParkCity.com Edge Steakhouse delivers a cutting-edge culinary experience that takes the traditional steakhouse to a new level. Proudly the winner of the Best of State® Statue for best restaurant in Utah, the AAA Four Diamond and Forbes Recommended list, Edge offers an outstanding selection of entrées featuring prime, wagyu and Japanese A5 cuts and the freshest seafood, along with a large variety of creative appetizers and desserts. À la carte steaks can be accompanied by starters like Silk Road Spicy Shrimp or sides like the Black and White Truffle Mac and Cheese. Make sure to sample inventive entrées, like the lobster and black truffle risotto or seafood tower. In addition to a full bar and exquisite beers, you will find their Wine Spectator Award of Excellence wine list. This is where Las Vegas meets the mountains and gourmet fine dining meets a steakhouse. Edge truly delivers a five-star experience.

MENU SAMPLING SNAKE RIVER FARMS: 10-OUNCE GOLD LABEL EYE OF RIB-EYE OR 8-OUNCE GOLD LABEL RIB-EYE CAP NIMAN RANCH: 14-OUNCE DRY-AGED KANSAS CITY STRIP OR 18-OUNCE DRY-AGED COWBOY RIB-EYE WAGYU TARTARE: HAND-CUT SNAKE RIVER FARMS WAGYU, QUAIL EGG, LEMON FOAM, CAVIAR, CROSTINI SPICY SHRIMP: LIGHTLY FRIED, SPICY EMULSION, SWEET CHILE REDUCTION BLACK AND WHITE TRUFFLE MAC AND CHEESE: BLACK TRUFFLE, UTAH IRISH CHEDDAR, PARMESAN, GRUYÈRE, DITALINI PASTA, DEMI-GLACE CHOCOLATE SOUFFLÉ: VANILLA BEAN ICE CREAM

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HEAR TH AND HILL Family-friendly gathering spot with an eclectic menu of diverse flavors Open daily; lunch, dinner, full bar; Sunday brunch | 1153 Center Dr. 435.200.8840 | www.hearth-hill.com | @hearth_and_hill

MENU SAMPLING REFUEL SALAD: ALMOND, APPLE, BEET, CRANBERRY, BROWN RICE, YAM, KALE, SPINACH, POMEGRANATE VINAIGRETTE BEER-BATTERED CAULIFLOWER: CAROLINA GOLD SAUCE, CHIVES, CHIVE OIL SHORT RIB BIRRIA TACOS: MEXICAN RICE, PINTO BEANS, RADISH, ESQUITES GUACAMOLE OAXACA CHEESE, FLOUR TORTILLA AHI POKE BOWL: SUSHI RICE, SALTED CUCUMBER, ASIAN PEAR, ROASTED EDAMAME, AVOCADO, GRAPEFRUIT PONZU TOGARASHI AIOLI BISON PATTY MELT: CARAMELIZED ONION, SWISS, PICKLE, PATTY SAUCE RYE BREAD HOT FUDGE SUNDAE: BROWNIE BITS, BANANA BUTTERSCOTCH, HOT FUDGE, STRAWBERRY LIME PINE NUTS, VANILLA ICE CREAM, WHIPPED CREAM

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KIMBALL JCT./CANYONS VILLAGE

This Kimball Junction gem is a perennial award winner for its cuisine, cocktails and service. The establishment boasts a sleek, chic décor that is as beautiful and contemporary as its cuisine. They’ve cultivated a family-friendly sense of community in this gathering place that is hard to rival, with a dog-friendly patio too. While the menu pushes the boundaries of contemporary American cuisine, the range of flavors is in no way unintentional. Rather, every dish is composed of thoughtfully selected ingredients that either lend a twist to a classic or expose your palate to something new. The diversity of their menu carries over into Sunday brunch, where diners can start their day with everything from ramen to eggs Benedict. On all their menus, there is no shortage of vegan and gluten-free options. Hearth and Hill offers private dining experiences, as well as full catering and takeout services.

POWDER AT WALDORF ASTORIA PARK CITY Elevated comfort food inspired by mountain regions around the world Open daily 7 a.m.–11 p.m. for breakfast, lunch and dinner | 2100 Frostwood Dr.

KIMBALL JCT./CANYONS VILLAGE

435.647.5666 | waldorfastoriaparkcity.com At Powder restaurant, located at the heart of Canyons Village base of Park City Resort, technique and imaginations are balanced with comfort-style, contemporary cuisine. Executive Chef Ivan Villasana is motivated by the heartiness of Austrian and Utah mountains to create a remarkable dining experience. As the Sustainability Champion for Waldorf Astoria Park City, the chef and his team operate Powder restaurant at 90% plastic free while sourcing ingredients and produce from local farmers. Treat yourself to mouthwatering menus highlighting the finest ingredients. Open for breakfast, lunch, après, dinner and late-night, Powder is the ideal location for a quick bite post-biking, family dining or a romantic dinner, with complimentary valet parking.

MENU SAMPLING FOREST WILD AND EXOTIC MUSHROOM CAPPUCCINO: TRUFFLE ESSENCE, CREAM, MICRO BASIL ROASTED BEET AND BELGIAN ENDIVE: GOAT CHEESE, CANDIED PECANS, ELDERFLOWER VINAIGRETTE WAGYU BAVETTE TATAKI: FRENCH RADISH, PONZU, MICROGREENS, CITRUS SMOKED VENISON CARPACCIO: QUAIL EGG, PICKLED BLACKBERRIES, FOIE GRAS MOUSSE WILD FILET OF KING SALMON: ROASTED CARROTS, QUINOA, SMOKED YOGURT, GINGER CONSOMMÉ SEARED DIVER SCALLOPS AND SLOW-ROASTED PORK BELLY: COMPRESSED FALL APPLES, GRITS, PICKLED FRESNOS, BLOOD ORANGE GASTRIQUE

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

435.575.0295 | redrockbrewing.com

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

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KIMBALL JCT./CANYONS VILLAGE

If you are looking for the best spot to enjoy a family-friendly dining experience, then head to Red Rock Brewing at Kimball Junction. With its award-winning beers, a full liquor and wine selection, and a menu that boasts much more than your typical pub fare, you’re sure to find something for all ages. The handmade wood-fired pizzas are cooked to perfection in an oven imported from Italy, and the specials board is filled with unique offerings that change daily. The brewery has earned a national reputation as one of the most creative breweries in the country. For the 21-and-over crowd, the Tap Haus bar offers a wide selection of craft beer styles and a delicious menu in a relaxed, adult-only area.

THAI SO GOOD Thai specialties Lunch Monday–Friday and dinner nightly | 1764 Uinta Way (unit D-1)

KIMBALL JCT./CANYONS VILLAGE

435.565.6989 | thaisogoodatkimball.com The Thai chefs at this Kimball neighborhood spot always hit the mark with their authentic and creative selections. The large menu offers something for everyone. From a traditional pad thai, tom yum soup or larb salad to more unusual choices, like fried fish cakes or an avocado curry, it can be hard to narrow down what to order. But everyone knows Thai food makes for great leftovers, so try it all! Whether you choose to dine in (or outside on the patio) or grab takeout, Thai So Good is the right choice when you are craving a fresh Asian meal. Save room for a Thai favorite dessert, like sweet sticky rice with mango. The $12 lunch special, which comes with two entrées, a salad, jasmine white or brown rice and a Thai egg roll, is one of the best deals in town. Don’t miss out on trying one of the chef’s specialties, like Massaman So Good — beef short ribs with potatoes, broccoli, carrots and onions and topped with peanuts.

MENU SAMPLING GARLIC NOODLE WITH TIGER PRAWNS: STIR-FRIED EGG NOODLES WITH GARLIC AND BASIL, SERVED WITH GRILLED TIGER PRAWNS, BROCCOLI AND CHILE SAUCE TOPPED WITH DEEP-FRIED ONIONS CRYING TIGER: GRILLED RIB-EYE WITH A SPICY ROASTED RICE AND TAMARIND SAUCE, SERVED WITH GRILLED ASPARAGUS, BELL PEPPER AND BROCCOLI BAMEE MOO: EGG NOODLES, STEAMED THAI DUMPLINGS, SERVED WITH BBQ PORK, BOK CHOY AND BEAN SPROUTS, TOPPED WITH DEEPFRIED GARLIC AND HOUSE SAUCE

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VESSEL KITCHEN Food-forward eatery combining eclectic, seasonal flavors Open for lunch and dinner daily at 11 a.m. | 1784 Uinta Way, Ste. E1 435.200.8864 | vesselkitchen.com

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

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KIMBALL JCT./CANYONS VILLAGE

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

AFTERWORD Globally inspired with a Southern accent Tues.–Sat. 5–9 p.m., Sun. 11 a.m.–2:30 p.m. | 98 S. Main St., Heber City

HEBER VALLEY & SURROUNDING AREA

435.615.7700 | afterwordrestaurant.com Afterword by Tupelo Park City is a charming addition to local chef Matthew Harris’ growing dining group (Tupelo Park City, RIME Raw Bar, RIME Seafood & Steak, The St. Regis Bar, Brasserie 7452 and Wild Ember BBQ). Featuring a beautiful outdoor patio and a full-service bar, Afterword is located in a lovingly restored historical home on Main Street in downtown Heber City. Each dish features chef Harris’ signature standards for high quality and local sourcing, with a creative twist on comfort food classics. Join them for a glass from their award-winning wine list or sample a variety of seasonally inspired craft cocktails and draft beers. Afterword by Tupelo Park City is a cozy neighborhood gem, perfect for your romantic date night or a meal with friends.

MENU SAMPLING DEVILED FARM EGGS: CRÈME FRAICHE, CRISPY COUNTRY HAM BUTTERMILK BISCUITS: HONEY BUTTER, SEA SALT FIRE-ROASTED LAMB T-BONE BITES: LOCAL HERB CHIMICHURRI, PICKLED CHILES TUPELO’S FAMOUS FRIED CHICKEN: PIMENTO MAC N’ CHEESE, COLLARD GREENS, PICKLES ROASTED IDAHO TROUT: HOMINY GRITS, SAUTÉED KALE, SPRING PEAS, BUTTER BEANS, RADISH SALAD, HOUSE HOT SAUCE MUSHROOMS & QUINOA: RED QUINOA, KALE, CHARRED RAMPS, ROASTED MUSHROOMS, RAMP VINAIGRETTE

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

435.654.1400 | theblueboarinn.com

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

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HEBER VALLEY & SURROUNDING AREA

Nestled in the foothills of Midway, The Blue Boar Inn & Restaurant resides in an old-style European chateau. Like a romantic European getaway, the dining experience features a fine, candlelit ambience in a Heber Valley setting. Chef Eric May incorporates fundamental American and European ingredients and cooking methods into modern-day favorites. Utilizing fresh, organic ingredients and herbs from the inn’s garden, these signature dishes change with the seasons. The AAA Four Diamond restaurant has received Wine Spectator’s Award of Excellence and multiple Best of State medals. In addition to its daily breakfast, lunch and dinner offerings, the restaurant serves a five-course brunch on Sundays and a Wednesday-night prix fixe menu, which changes weekly. Escape to this secret European hideaway to dine on the outdoor patio or in the formal dining room.

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

HEBER VALLEY & SURROUNDING AREA

435.654.5336 | dairykeen.com Since 1946, the Mawhinney family has been serving up traditional burgers and shakes to the Heber City neighborhood. In the building of what was once a Dairy Queen is Dairy Keen — Home of the Train. As generations of the Mawhinney family continue to serve a variety of burgers, sandwiches, salads and ice cream items, a miniature train circulating overhead celebrates the history of Heber Valley. Burgers and sandwiches stack the menu with options, including fried or grilled chicken, fish, turkey, ham and more. An ample side selection includes french fries, onion rings or tater tot stix. The menu also has many gluten-free offerings. And be sure to try the house-made soups, served all throughout the winter. 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 18 consecutive years. Masks required.

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

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

MENU SAMPLING HOT MESS: LARGE BAKED POTATO, BUTTER, CHEESE, BACON, GREEN ONIONS, SOUTHWESTERN RANCH, CHOICE OF HOUSE BRISKET, ANDOUILLE SAUSAGE, PULLED PORK OR CHICKEN GARDEN BOWL: MIXED GREENS, TOMATOES, CARROTS, CHEESE, BACON, CRAISINS, CROUTONS, RED ONIONS, HOUSE DRESSING, CHOICE OF MEAT GOOCHY SUNDAE: HOMEMADE MAC ‘N’ CHEESE, BACON, CHEESE, GREEN ONIONS, BBQ RANCH, CHOICE OF MEAT GOOCHY’S AWARD-WINNING SMOKED BRISKET CHILI: SERVED IN A BREAD BOWL, TOPPED WITH CHEESE, SOUR CREAM AND GREEN ONIONS ST. LOUIS RIBS: GOOCHY’S FAMOUS RIBS, COOKED LOW AND SLOW

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HEBER VALLEY & SURROUNDING AREA

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

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

HEBER VALLEY & SURROUNDING AREA

435.649.8300 | highwest.com Located on the beautiful Blue Sky Ranch, this family-friendly venue welcomes you to enjoy mountain-crafted cuisine and sensory whiskey tours and tastings. Home to High West’s Main Distillery operations, the distillery boasts a 1,600-gallon copper still, which, along with the unique filtered limestone water of the ranch, provides High West’s distillers the template on which the brand has built its cachet. Visit for a distillery tour and whiskey tasting, followed by a delicious lunch Thursdays through Saturdays and the can’t-miss Sunday brunch. The rotating and rotisserie-inspired menu for the High West Supper Club will now be hosted on Wednesday evenings, 6–8 p.m. Make a reservation today at OpenTable.com.

MENU SAMPLING HIGH WEST SOFT PRETZELS WITH PERSIAN CUCUMBER, DILL, YOGURT DARK BEER-MARINATED ROAST PORK LOIN WITH WHISKEY-CARAMELIZED ONIONS FROM THE ROTISSERIE: BAVARIAN ROAST CHICKEN, LEMON-THYME BUTTER SMOKED BISON BRATWURST WITH SALOON MUSTARD REIBERDATSCHI WITH CRACKED PEPPER CREMA APPLE BLOSSOM: WHISKEY CARAMEL, HIGH WEST OLD-FASHIONED WHIPPED CREAM

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THE L AKEHOUSE AT DEER CREEK Utah heritage cuisine Dinner Wed.–Sun., brunch Fri.–Sun. | 5317 S. Highway 189, Heber City 435.210.7474 | thelakehousedeercreek.com

MENU SAMPLING SWORDFISH TACOS: PERUVIAN VERDE SAUCE, NAPA CABBAGE, QUESO FRESCO PAINTED HILLS BEEF TENDERLOIN: SMOKE-CURED ASPARAGUS, ROASTED CARROTS, PARSNIP PUREE, BIRCH MOLASSES BURGER DE MUERTE: LOCAL CHEESE, PICKLED CHILES, GRILLED JALAPEÑOS, MUERTE SAUCE MONTE CRISTO SANDWICH: TURKEY, CAPICOLA, SWISS, ORANGE MARMALADE ON FRENCH TOAST DUCK FAT FRYBREAD SCONES: WHIPPED SUMAC HONEY BUTTER RABBIT LASAGNA: RABBIT BOLOGNESE, FRESH PASTA, HEBER VALLEY CHEESE, CAMPFIRE APPLES AND HICKORY-SMOKED CREAM

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HEBER VALLEY & SURROUNDING AREA

The Lakehouse offers a rare opportunity to match incredible views of Deer Creek Reservoir with impeccable food, drinks and service. The chef, a Utah native, is as passionate about sourcing locally and seasonally as she is about creating unique dishes. Whether you choose a relaxing brunch or a casual to upscale dinner, the atmosphere is friendly and inviting, and you will leave craving your next reservation. An impressively stocked bar upstairs offers cocktails not to be overlooked. The ever-changing menu includes everything from oysters to bison Salisbury steak. A kids’ menu and mocktail list will impress your younger ones. Brunch offers items from a Monte Cristo sandwich to breakfast burgers and a list of French bread-style pizzas that are hard for the table to resist. If at all possible, save room for dessert, which rotates the chef’s famous house-made pies and always offers something to splurge on.

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

HEBER VALLEY & SURROUNDING AREA

435.783.2831 | lushsbbq.com Lush’s BBQ became so popular as a food truck, the business opened its first brick-and-mortar restaurant in Kamas this summer, with a Park City spot coming soon. Owner Richie Lush grew up in Tennessee; his sauce and style is inspired by barbecue legends Eddie “Cheese” Smith and Charlie Woodley. All the meat is smoked in a blend of hickory and oak for at least 16 hours and accompanied by a vinegar-based barbecue sauce. Sides can also steal the show, with choices like a mustard coleslaw and collard greens. Don’t miss the most interesting twist — a gnocchi potato salad. The meal makes for great takeout, but if you dine in, you can enjoy your meal with some beer or wine. Don’t forget to consider Lush’s for your next catered meal or event, too. While the ribs are not to be missed, other options like fried chicken and spaghetti and meatballs can satisfy any craving.

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

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MOUNTAIN WELLNESS BAR Changing the way contemporary families eat with meal prep and healthy cafe

Wed.–Sun. 8 a.m.–6 p.m. | 32 S. Main St., Ste. 5, Heber City

mountainmeals435.com

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

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HEBER VALLEY & SURROUNDING AREA

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

SPIN CAFE Fun, casual American restaurant with an eclectic menu and fresh gelato Lunch, dinner, dine-in, takeout and catering | 220 N. Main St., Heber City

HEBER VALLEY & SURROUNDING AREA

435.654.0251 | spincafe.net Spin Cafe is a fun and casual American restaurant in the beautiful Heber Valley, just 15 minutes from Park City. The vibe at Spin is fun, hip and friendly. The from-scratch, eclectic menu covers favorites like grass-fed bison burgers, house-smoked barbecue and hand-cut fries, but it also includes modern dishes, such as a Thai-inspired tamarind rice bowl and fresh four-cheese ravioli in sage butter. And it’s all with a fresh, creative spin. That alone would be enough to satisfy, but Spin Cafe also tempts with top-notch house-made gelato. The gelato is made fresh daily, from scratch, in small batches. Gluten-free, vegetarian and kids’ menus are available, as well as takeout orders. Spin offers Utah beers on tap, creative house cocktails and a food-friendly wine list.

MENU SAMPLING MEDITERRANEAN VEGGIE BURGER: WHOLE-GRAIN VEGGIE PATTY, GRILLED ZUCCHINI, SWISS, TOMATO JAM, ROMAINE, WHOLE-WHEAT BUN OVER-THE-TOP BAR-B-Q BEEF SANDWICH: HOUSE-SMOKED BEEF BRISKET, SPIN BAR-B-Q SAUCE, FRIED ONION RING, MONTEREY JACK CHEESE BACON SPINACH SALAD: ORGANIC SPINACH, WARM BACON ONION DRESSING, TOMATOES, SUN-DRIED CHERRIES, FREE-RANGE EGG, ALMONDS CEDAR CITRUS SALMON: CEDAR PLANK-GRILLED SALMON, ORANGE LIME SAUCE, ROSEMARY POTATOES, TURMERIC-ROASTED CARROTS SESAME CHICKEN STIR-FRY: CHICKEN, BROCCOLI, RED BELL PEPPERS, CARROTS AND ONIONS WITH SESAME, STAR ANISE, TAMARI AND GINGER MEMPHIS BBQ SPAGHETTI: SMOKED PORK AND BEEF IN SOULFUL BARBECUE TOMATO SAUCE OVER SPAGHETTI, WITH CHEDDAR STRAWS

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Great Japanese Sushi Rolls 18-Plus Years of Sushi Experience Food that you have come to expect over the years with fresh fish, quality ingredients, mixed with home cooking and reasonable prices.

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

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

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

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

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

435.658.5451 | thebridgecafeandgrill.com

Providing premium dining experiences in the comfort and privacy of your home. 804.999.1871

CHEF NOAH SACKS

@sn0rk3l

Minutes from Park City. Miles from the grind.

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Live on the edge. Dine at the Edge. BEST OF STATE 2013-2021

@EdgeSteakhouse

@WestgateResorts

EdgeParkCity.com

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