By Corinne Humphrey
Park City’s dining scene is thriving, hopping and jiving with new offerings from long time restaurateurs, exciting changes to existing eateries and the addition of favorite national chain restaurants. Whether your taste buds crave a classic New York deli, a late night breakfast spot or whisky/food pairings, read on!
Park City’s first butcher’s shop, PARK CITY MEAT & PROVISIONS, opened in the Park City Plaza this November. Featuring Summit County Beef, Morgan Valley Lamb, Gold Creek Ranch pork and artisan cheeses, Buffalo Run Ranch buffalo and more, you’ll want to visit the shop to secure high quality, locally sourced, sustainable meats and local products.
ROCK & REILLY’S lands on Main Street, complimenting their popular Sunset Strip Los Angeles flagship pub. Reilly himself is a bit of an underground legend, a prohibition era smuggler known for his wit and family recipe for Irish whiskey. Expect great food, rockin’ music and an impressive selection of bevvies. With nine flatscreens and ring toss, this is a great spot to watch the games, or just play some. If nothing else, Good Morning America rated Reilly’s Grilled Cheese Top 10 In America in 2013, which alone makes R&R a must-stop Park City destination.
HIGH WEST DISTILLERY patrons can look forward to an expansion this winter (opening early 2014) with the restoration of the historic cottage at 651 Park Avenue. This new venue is designed as a private event space for groups of up to 40 for sit-down dinners, tours, tastings and whiskey-centric food pairings.
A dedicated kitchen and the same rustic, sophisticated interior as the main building will make it an ideal space for intimate group events.
If you miss authentic Jewish/Eastern European specialties like half pound Reuben sandwiches, brisket, “gulompki” and real bagels that are first boiled, then baked to plump perfection (voted “Best Bagels” by City Weekly), check out FELDMAN’S DELI in Mill Creek, Salt Lake City. Janet and Mike Feldman renovated the historic Crest Movie Theatre building and opened in 2012 to cheers from displaced easterners hungry for smoked whitefish salad, chopped liver and other nostalgic recipes made the way their “bubbies” or grandmothers used to. Slabs of corned beef are imported from famous East Coast eateries, and Janet keeps tradition alive by honoring recipes from her family’s baking business.
Open for lunch Tuesday-Saturday and dinner Thursday-Saturday.
COLLIE’S BAR & GRILL across from the Town Lift is the latest addition to Main Street’s pub scene. New owner David Wakeling’s first priority was to upgrade the menu. Enter Chef Rob Holt, a graduate of the Oregon Culinary Institute, who vows “bar food doesn’t have to taste like bar food.” Fresh Ciabatta bread, local beef, and an avoidance of pre- packaged, processed food is good news for clientele. Local brews are on tap, and Collie’s offers a short, but quality wine list and selection of classic cocktails. A great thing about this new eatery? They’re serving late night breakfasts Fridays and Saturdays until 1:30 a.m.
KRÖN CHOCOLATES, exclusively in Park City, is now available at F. Marks Collectibles in the Treasure Mountain Inn on Main Street. Experience hand- crafted chocolates in beautiful gift boxes—the perfect thank you and special holiday gift. A must-try are the Budapest Crème Chocolate Truffles. Special orders and shipping available.
Executive Chef Billy Sotelo joined LA CAILLE, leading its culinary team at the Cottonwood Canyon restaurant and event center. Chef Sotelo shares his passion for fresh, hand-crafted food; two of his new menu items include: Potato Crusted Sea Bass and Roasted Chicken with Thyme, Rosemary and Truffled Rice. Sotelo will continue to use produce and greens from the on-site gardens to create memorable fine dining experiences at La Caille.
FIVE GUYS, one of the hottest burger restaurants in the country, just opened in Kimball Junction. In the early 80’s in Virginia, the young Murrell brothers
were told, “Start a business or go to college.” Business won out. Serving only hand-formed burgers with all the toppings you could stuff between fresh-baked buns (there are over 250,000 possible options), the little burger franchise quickly developed a cult following.