Head up to the very top of Park City’s main street and you will find Park City Provisions, a project of dining mainstay Riverhorse on Main. The building is an interesting setup, with the restaurant on the bottom level, a grocery market and grab-and-go deli on the second level, and the beautiful Imperial House on the top levels. Recently Provisions unveiled their new dinner menu for the restaurant.
“We’re excited to unveil our refreshed focus on Provisions by Riverhorse’s full-service restaurant experience,” says Executive Chef Seth Adams. “The addition of our dinner service gives our guests a chance to enjoy our casual take on a sit-down dinner menu without sacrificing the exceptional service our guests come to expect at any of our Riverhorse establishments.”
Provision nachos with fried jalapenos
The menu offers a nice selection of options, with dishes like fries with parmesan, garlic, herbs, and fry sauce, and other selections like nachos, wild game chili, and crispy Buffalo chicken bites.
Provision nachos with fried jalapenos
For the main entrées, diners have the choice of halibut tacos, smoked BBQ baby back ribs with a delicious apple fennel slaw, Provisions burger on a brioche bun with a truffle mustard aioli, goat cheese stuffed chicken breast, and my favorite dish: the super-rich buffalo short rib stroganoff, with cognac cream and wild mushrooms.
Smoked BBQ Baby Back Ribs with apple fennel slaw
Buffalo short rib stroganoff
Provisions could be a place where locals go to get away from the crowds and enjoy a nice low-key dinner without paying Main Street prices.
Park City Provisions by Riverhorse is open 7:30 am – 9:00 pm daily. The “Provisions after
Dark” dinner menu is available nightly to guests from 4:00 pm – 9:00 pm.
There’s something really cool happening in an old stucco’d building at 10th South and Main Street. The building that houses newly-opened SLC Eatery was formerly a rock shop. Apparently you could go in and buy rocks of all shapes and sizes, in varying colors, and from pretty basic to very fancy. Who knew.
The building is situated right between a motel and a used car dealership, in a (what should I call it) unique part of town for a restaurant. The area is slowly filling in with dining and drinking options, such as Proper Burger, Tinwell, and Fisher Brewery, but there is a way to go before this area is thought of as a culinary stronghold in SLC. At the restaurant there isn’t much in the way of parking (just plan to park on the street) and the restaurant’s website isn’t even done yet. Yet this quirky little spot has managed to generate more buzz in the few short weeks it’s been open that just about any other restaurant in my recent memory. And for good reason, because co-chefs and business partners Paul Chamberlain and Logan Crew are putting out some of the most unique, boundary-pushing food that we’ve seen in the city since the going-away of Forage. And did I mention they have a dim sum cart?
Hoof & Vine is offering a dinner for two for $100, which includes a starter to share, salad course, a steak flight featuring a 44 Farms bavette, C.A.B. tenderloin, and Piedmontese top sirloin. Dessert is a chocolate caramel tart. Optional wine pairing is $50 per guest. Give them a call at (801) 569-4645 or online at hoofandvine.com
Tin Angel is offering a four course dinner, with one of the courses served in the dark. This special menu will run 2/14-2/16 and is $50 per person and $25 for a four-course specialty wine and cocktail pairing.
Pago is offering an $85 per person tasting menu, with an optional $40 wine pairing. Tax and gratuity not included. See menu below.
The FIS World Championship series is the largest snow-sports related event to happen in Utah since the 2002 Winter Olympics. The series runs from 2/1 through 2/10, and during this time several Park City restaurants are offering specials and other accommodations.
EBS LOUNGE AT DEER VALLEY RESORT
Edgar’s Beer and Spirits Lounge at Deer Valley Resort will be celebrating the World Championships with extended hours and live music Feb. 6-9. Enjoy delicious appetizers with draft and bottled beers, fine wines and cocktails from 2:30 – 10 p.m. Live music will be performed by Mike Rogers from 2:30 – 6 p.m. and Morgan and McCune from 6 – 10 p.m.
Super Bowl Sunday doesn’t have to be exclusively fueled by delivery pizza or chicken wings. Restaurants and shops in Salt Lake and Park City are offering a wide variety of meals and snacks for the big game this Sunday.
Salt Lake City
Caputo’s Market is offering a wide variety of cheeseboards, charcuterie, and other dining options. To get more ideas, swing by their shop or call and chat with their catering specialists. Caputos.com
Dog Haus Dogs is offering a special of 20 sliders for $30. Pre-orders must be done today (Friday Feb. 2nd). Doghaus.com
Beltex Meats is offering a wide selection of bratwursts and other sausages, all made in-house. Instagram post
Copper Common is offering several specials. Any pizza plus 10 wings for $20. Additionally, their sister restaurant in Holladay, Copper Kitchen, is offering a special of 36 wings with fries and mac & cheese for $48. You can order online and schedule pickup between 2-4pm this Sunday. Wing flavors include Thai Chili and Yuzu, Tamarind Barbeque, and Traditional Buffalo with house buttermilk dressing.
Park City and Deer Valley
This playful, modern cantina offering Mexican eats, burgers, wings and a full bar featuring Park City’s “best margarita” for 4 years running, voted on by Park City locals, is open daily. Watch the game from any seat in the house. For reservations and more information, call 435-575-0846
Salt Lake City continues to broaden its culinary chops, offering a wide variety of cuisines from around the globe. However, we still have a ways to go. Often we only have one or two restaurants offering a particular cuisine, and to use baseball parlance, I’d love to see us have a deeper bench. In no particular order, here’s my list of cuisines I would like to see in the city.
We desperately need a solid Cuban food restaurant. And I’m not just talking about the sandwich. We need a place that offers ceviche, plantains, yucca fries, empanadas, vaca frita, and roasted pork. In the meantime, if you’re looking for a solid Cuban sandwich, head over to Beltex Meats early on Saturday mornings to pick up one of their Cubans. They only make a small amount of these sandwiches on Saturdays, and always sell out. And it’s no wonder they are so popular, since the sandwich features their in-house smoked ham, roast mojo pork loin, house-brined pickles, Weber’s mustard, Swiss cheese, fennel marmalade, and Red Bicycle bread. It’s the best Cuban I’ve tasted anywhere.
Check out some of the dining options around SLC and Park City to ring in the new year.
Oasis Cafe will greet revelers this New Year’s Eve with a special four-course prix fixe menufrom 5 p.m. Chef de Cuisine Efren Benitez’s creative menu includes starter options of ahi tartare or soy-sauce-infused tofu. Second course options of heritage mixed green salad with smoked bacon and a silky shrimp bisque tempt diners, while entrée selections of lobster bucatini, pan-seared filet mignon, honey chipotle glazed chicken breast and curried wild mushroom couscous round out the meal.
Diners can cap off their New Year’s Eve meal with a choice of espresso chai cheesecake, poached saffron pear with ginger gelato or a delicate pineapple upside down cake. Cost is $50 not including suggested wine pairings, alcoholic beverages, tax or gratuity.
Brunch will be served on New Year’s Eve from 8 a.m. – 2:30 and lunch will be served prior to 5 p.m. Reservations are highly suggested and can be made by calling 801-322-0404 or visiting www.OasisCafeSLC.com. Oasis Cafe is located at 151 South 500 East in downtown Salt Lake City.
New Year’s Daybrunch at Oasis Cafe is also a favorite with locals. It’s loaded with traditional breakfast dishes, soups, salads and sandwiches. Brunch is ala carte and will be served from 9 a.m. to 2:30 p.m. with lunch served from 2:30 to 5 p.m. and dinner from 5 to 9 p.m.
Oasis Café will only be open from 8 a.m. until 3 p.m. Christmas Eve serving the regular brunch menu and then will be closed in the evening and on Christmas Day to allow their employees to enjoy the holidays with their families.
George (Formerly Finca)
Current Fish & Oyster
Chef Alan Brines and his culinary team are excited for Current Fish & Oyster’s New Year’s Eve celebration. His four-course menu is available from 4 until 10 p.m. on Dec. 31. Diners choose one selection from each course. First course options include a trio of oysters, crab cake, wagyu beef tartare or local burrata. Second course selections include an apple and barley salad, silky crab bisque, a house salad or Current’s famous clam chowder. For the main course, diners can choose from Current’s signature branzino, black cod, pan roasted sea scallops, Double R Ranch New York steak, Mary’s organic chicken or roasted cauliflower. Dessert options abound from pastry chef Amber Billingsley: orange semolina cake, chocolate torte or her famous gelato and sorbet selections. Wine selections by Mike Fayad will be presented tableside.
The cost per person for the four-course dinner is $75 and does not include beverages, tax and gratuity. “We are excited to ring in the New Year with our guests,” said General Manager Ryan Mickelson “This is a great opportunity to introduce some special menu offerings, guest favorites and some terrific wines that pair perfectly. We also want to thank everyone for a terrific year.”
Current Fish & Oyster will be open Christmas Eve for lunch from 11 a.m. until 4 p.m., and dinner from 4 until 8 p.m., serving the regular dinner menu plus some specials. Current will be closed on Christmas Day to allow their employees to enjoy the holidays with their families. Current will be open on New Year’s Day for dinner starting at 4 p.m.
Stanza Italian Bistro
Stanza Italian Bistro & Wine Bar’s celebrated chef Jonathan LeBlanc is proud to present a special four-course dinner on New Year’s Eve to be served from 5 until 10 p.m. The cost is $70 per person and does not include alcoholic beverages, tax or gratuity. Reservations are highly recommended and can be made by calling 801-746-4441, firstname.lastname@example.org or by visiting www.stanzaslc.com. Stanza is located at 454 East, 300 South in Salt Lake.
Stanza will be open for Christmas Eve lunch and dinner, closed on Christmas Day and open for dinner only on New Year’s Eve from 5 p.m. They will be closed on New Year’s Day to allow their employees to be with their families.
Stanza’s New Year’s Eve menu includes an amuse bouche of Alaskan halibut pâté. Starter selections include a silky Australian Lobster bisque, lump crab and heirloom tomato, veal and prosciutto polpette or winter burrata. Main course entrée and pasta selections include a dry-aged New York strip, red crab agnolotti, Snake River Farms porchetta, quail bucatini, or scallops.
Desserts by Salt Lake’s favorite pastry chef Amber Billingsley include a Meyer lemon panna elderflower panna cotta, pecan pie cannoli or raspberry semifreddo. General Manager Keith Foust’s knowledgeable service staff will guide diners through the best wine and craft cocktail pairings for each course.
Oak Wood Fire Kitchen
Café Niche on 300 South will be hosting a special four-course New Year’s Eve dinner celebration from 5 until 10 p.m. Chef Andy Morrison’s menu includes: a “first bite” of her famous sour cream and onion deviled egg; second course choices of cheesy cauliflower soup or roasted asparagus with lemon and local Romano; an intermezzo of seasonal granita; entrée selections of scallops and grits, pomegranate braised lamb shanks, pretzel-crusted chicken, horseradish flank steak or wild mushroom mac and cheese. For dessert, diners can choose between a chocolate peanut butter Bundt cake or Luxardo cherries jubilee cheesecake.
Cost per person is $55 and does not include beverages, tax or gratuity. Wine pairings will be offered tableside. Reservations are a must and can be made by calling 801-433-3380 or by visiting www.caffeniche.com.
Holiday Hours: Café Niche will open on Christmas Eve for brunch from 9 a.m. until 3 p.m. serving the regular menu and closed for dinner. They will be closed on Christmas Day all day to allow their employees to spend time with their families.
New Year’s Eve open for dinner only from 5 until 10 p.m. On New Year’s Day, Niche will be open for brunch from 9 a.m. until 3 p.m., closed for dinner, and will be open again for regular business on Wednesday, Jan. 2, 2018.
NewYear’s Eve is no exception when it comes to Table X’s commitment to serving sophisticated, modern cuisine with seasonal ingredients. Recently recognized by Salt Lake City Weekly for creating some of the city’s most innovative cuisine, the restaurant’s three chef-owners are collaborating on a special tasting menu to wow their guests’ culinary senses. The December 31 celebration features a seven-course tasting menu for $85/person (wine pairing – $35/person; non-alcoholic beverage pairing – $20/person). It will include Hudson Valley Foie Gras with blueberries preserved from the Table X Garden and Morgan Valley Lamb with sun chokes. The restaurant is now accepting reservations at www.tablexrestaurant.com or call 385.528.3712.
“We love helping our guests welcome the NewYear with our cutting-edge, artfully presented cuisine,” says Nick Fahs, one of the chef-owners of Table X. “The evening is designed for those seeking a more elevated, sophisticated way to close out 2018 while appreciating our seasonal approach to dining and sampling new dishes in a stylish, modern setting.”
The seven-course tasting menu also features house made items such as burrata cheese and sourdough bread, Clifford Farm soft egg with fermented mushrooms and farro porridge, Pacific Stripped Bass, and Persimmon & Drakes Farm Goat Yogurt Parfait.
For those looking for a truly special NewYear’s Eve, Element is offering a four-course prix fixe prepared and served at home. Surf-and-turf with braised short ribs and lobster tail is the star attraction – with an option of shaved black truffle – plus diners’ choice from six appetizers that include seared tuna tataki or duck confit, a choice of Caesar or peppery green salad, and dessert of ugly fudge cake, Mexican chocolate mousse or orange vanilla sponge cake.
Escala Provisions Company Restaurant at Hyatt Centric Park City
Adults $100 per person, Children (6-11 years) $40
Children (5 years and under) $10
Prices do not include beverages, tax or gratuity
Specials at Fireside Dining for New Year’s Eve include a selection of salads and soups including the Little Gem Salad, House-Pickled Beets, Antipasto, Roasted Brussels, Sprout Panzanella Salad, Chickpea Soup and Lima Bean Stew. Dinner specials include Wild Boar Schnitzel with smoked hibiscus jam, roasted gala and granny smith apples, Almond Flour Dusted Trout with sea beans and caramelized shallot thyme sauce, Veal and Wild Mushroom Stew with crimini, hen of the woods, shiitake, chanterelle and oyster mushrooms, accented with fresh rosemary and lemon, Hand Grated Rösti Potatoes with fresh thyme, housemade fresh herb cream, Fire Roasted Leg of Lamb with rosemary jus, Juniper Rubbed Prime Rib with roasted garlic béarnaise, fresh herb au jus, horseradish cream, Purple Potato Gnocchi with roasted thyme wild mushrooms, Seahive Cheddar and miso butter and Roasted Butternut Squash with fresh pomegranate seeds, sweet potatoes and baby kale.
The AAA Four-Diamond restaurant will be offering specials in addition to its regular à la carte menus, including selections such as Maine lobster, 22-ounce dry-aged bone-in ribeye, Maui Nui Axis venison, foie gras with burgundy winter truffles, and a selection of domestic and imported caviar with traditional accompaniments
NYE: 3-course prix fixe, $79.75 per guest
Park City’s beloved steakhouse is serving a sumptuous three-course dinner for NYE.
For New Year’s Eve, choose between the Caesar, wild rice and mushroom soup, or the salad bar, followed by surf-and-turf of herb-roasted striploin with a forest mushroom demi glace and Maine lobster tail. Dessert is a classic: chocolate lava cake with vanilla ice cream and fresh berries.
$160 per person. Wine pairing available for an additional $65 per person
To celebrate the new year, enjoy Osetra Caviar with roasted corn flan and king crab, puffed sorghum and yuzu, Chestnut Soup with warm winter vegetable salad, wild mushroom spiced orange espuma, Char Sui Boa with Niman Ranch beef, black garlic-soy and radish baby bok choy. Selections also include Cassoulet with sucking pig, toulousian sausage, flageolet bean and roasted duck, Veal Chop with sweet potato risotto, picked peaches and verjus. The dessert is a Citrus Rum Baba with Valrhona white chocolate mousse and blood orange caramel champagne pomegranates. A vegetarian menu is also available.
Powder at Waldorf Astoria
New Year’s Eve: Five-course prix fixe, $95 per person
Powder’s famed New Year’s Eve celebration returns. The evening opens with caviar blini and oyster, followed by a choice of yellowfin tuna and scallop tartare or beets and goat cheese. Enjoy porcini mushroom consommé and a champagne intermezzo, then an entrée of either venison and veal loin or Chilean sea bass, followed by NewYear’s Surprise for dessert featuring Tahitian vanilla, fromage blanc and raspberries.
Adults $75 per person, Children (6 – 11 years) $30 per person
Children (5 years and under) complimentary
Deer Valley’s Seafood Buffet will feature a special New Year’s Eve dinner offering appetizers such as Niman Ranch baby back ribs with cilantro glaze or housemade ancho and agave BBQ sauce, Niman Ranch braised beef short ribs with roasted mushrooms, caramelized onions, housemade brown sugar cured bacon, Littleneck Clams and PEI Mussels with white wine, garlic, tomato and housemade focaccia crostini, Beet Cured Aractic Char Crostini with horseradish cream cheese, crispy shallots and everything flavored baguette and Grilled Shrimp and Crispy Grit Cake with roasted tomato salad, Gold Creek Farms feta and mint and lemon chimichurri. Featured soups will include Carrot Ginger Bisque, Lobster and Fennel Chowder and Curried Cauliflower. Hot specialties offered will include Honey Soy Glazed Sablefish with ginger rice and orange ginger sauce, Pan Seared Sea Bass with tomato, eggplant, artichoke and caper ragout with crispy chickpeas, Crispy Skinned Ora King Salmon with pesto whipped potatoes and lemon compound butter, Lobster, Crab and Uni Risotto with roasted mushrooms, sweet peas and sherry vinegar, Sea Scallops seared to order with truffle crème fraiche and black garlic aioli and Ahi Tuna seared to your taste. A selection of desserts will also be included in the evening’s special menu.
You’d be hard pressed to find higher quality dining at any ski resort in the country than the culinary selections at Deer Valley. Not only does their food blow away most other resorts’ offerings, they also compete with some of the state’s best restaurants, period. Don’t believe me? Their contemporary cuisine restaurant, Mariposa, was recently named by Zagat as Utah’s best restaurant. Not best ski resort restaurant. Best restaurant. From coffee and baked goods at Deer Valley Grocery Café, fresh sustainably-sourced seafood at the Seafood Buffet, brick oven cuisine at The Brass Tag, or their AAA Four Diamond restaurant, Goldener Hirsch, Deer Valley always sets themselves apart from the rest of the ski world with their culinary offerings.
The resort recently rolled out their new winter menu for the upcoming ski season, and I was able to attend a media tasting event to check out their new offerings. Although the famous chili and incredible baked goods will of course remain on the menu, a variety of locally-sourced and environmentally-conscious ingredients have found their way on the various menus across the resort.
See the photos below to get a small glimpse of the resort’s newest offerings. Not shown are the Silver Star Farms wagyu short ribs, with fall squash, Matsutake mushrooms, celeriac, burgundy truffles, and truffle-soy jus from Goldener Hirsch. It was the best plate of the night.
Alamexo Cantina in the iconic 9th and 9th district will now be open seven days a week and is adding a new “Cantina Happy Hour” menu of $4 Botanas that will be served from 3 until 6 p.m. throughout the restaurant. Each week will feature a rotating selection of small bites available a la carte in addition to the regular dinner menu. “I’m going to serve some additional treats in the afternoon – things you’d usually find in at a bar in Mexico,” said Matt Lake, owner and executive chef.
New Operating Hours are Monday – Saturday from 3 until 10 p.m. and Sundays from 3 – 9 p.m. with the Cantina Happy Hour menu served daily from 3 – 6 p.m. “It’s a new neighborhood to us, and we listened carefully to our customers since opening,” said Susan Bouldin, operations manager. “Everyone has really embraced the Cantina and our gorgeous patio in the afternoon and evening and that’s clearly the time of day they want to enjoy the restaurant.”
The Cantina Happy Hour Menu, available from 3 – 6 p.m. in addition to the dinner menu (highlights below), will change weekly to take advantage of the freshest ingredients from local farms and ranches. Drink specials will be offered with selections changing weekly. Sample $4 Botanas offerings include:
Huarache Plantanos: corn and ripe plantain masa topped with refried black beans, lettuce, cabbage and cashew salsa
Quesadilla con Queso y Hongos: two white corn quesadillas filled with mushrooms, jalapeño & Oaxaca cheese served with salsa verde cruda
Jalapeño Rellenos: pickled jalapeño filled with beef barbacoa, topped with queso fresco & crema
Taquitos de Pollo: crispy rolled tacos filled with adobo chicken
While the Cantina will not open until 3 p.m., Lake and his crew are happy to open for groups mid-day. “It’s actually the perfect answer for us because we can’t accommodate private groups in our downtown location and have a huge call for mid-day lunch meetings and events,” said Bouldin. “We can host any type of private party during the day now and offer a truly private space.”
In keeping with the traditional Mexican values and roots, Alamexo’s culinary teams source only the finest organic and natural produces for their menu. They feature Niman Ranch and Snake River Farms meats, responsible seafood and buy from local farmers in season. All their suppliers are locally owned and operated.
At both Alamexo Mexican Kitchen downtown and Alamexo Cantina in the 9th and 9th district, they offer a wide, hand-curated selection tequilas: blancos, reposados and anejos; as well as an all-new cocktail menu, mezcals, cervezas and licor.
The dinner menu will be served from 3 p.m. until closing. The Para la Masa offerings include popular selections of their classic Guacamole and Guacamole Verde con Carnitas, Queso Fundido, Cantina Nachos or Quesadilla Grande, both of the latter having options to add shredded short rib barbacoa or chicken tinga.
The Platos Principales are served with rice and beans and include the Enchiladas Suizas with roasted pulled chicken in a tomatillo cream sauce; Enchiladas Mole Poblano with pulled chicken adobo with traditional mole poblano; Carnitas con Salsa Verde with tender pork carnitas, the Jaiba y Camarones with lump crab and Gulf shrimp, Hongos y Queso with wild mushrooms and Oaxaca cheese, and the Con Queso y Aguacate with mashed avocado and melted Chihuahua cheese.
Tacos include the Pollo y Adobo with chicken in chipotle adobo, Pescado Mixtos with wild mahi mahi filet and Gulf shrimp, Barbarcoa with tres chile beef barbacoa, Al Pastor de Alamexo with braised and pulled pork, Vegetales with roasted cauliflower and seasonal vegetables and Carne Asada with adobo marinated steak.
A Cantina Salad with Romaine hearts, baby spinach, tomato, avocado and jĭcama can be made into a meal by adding adobo chicken or beef barbacoa. Lados (or sides) include Cantina favorites of Papas y Chile Molido, smashed russet potatoes, Platanos con Crema, fried ripe sweet plantains; Elotes de la Calle, Mexican street corn off the cob with lime aioli, queso fresco and chile molido or Coliflor, roasted cauliflower with chile recado.
WHAT: The Park City Area Restaurant Association (PCARA) welcomes foodies to its fifth annual “Dine About” this fall. The two-week restaurant event features savory two-course lunches and three-course dinners at more than two dozen area dining establishments, all at an incredible value.
PCARA partnered with Stay Park City to offer exclusive lodging packages for guests during Dine About. Thanks to their unique local perspective, Stay Park City provides hand-picked accommodations situated in the heart of historic Park City, tucked in surrounding neighborhoods, and nestled in the mountains at the guaranteed lowest prices. Dine About lodging offers can be booked here.
WHERE: Foodies can enjoy Dine About atmore than 30 participating restaurants: