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News: Avenues Proper, Park City, URA

Avenues Proper – Up in the Avenues, the neighborhood’s namesake Proper Pub has a trio of updates. The upscale mini-brewpub was recently granted a Summer Seasonal Club license from the DABC. This means that after some brief remodeling to appease state requirements the business will unveil the all new “Proper Bar”; essentially a separated bar section to prop yourself up and sink a few cold brews sans the need to order food.

Secondly, despite the recent monsoon-esque weather laughing at many efforts to dine al fresco, Proper’s patio is now open where you can also enjoy their third update – the new spring menu. The updated menu includes several new items including the Smoked Utah Trout Tartine ($11 pictured below), with basil pesto, house ricotta, pea shoots, radish, and pine nuts, and a Spring Hummus ($9, pictured top), which is made from fresh green garbanzo beans instead of canned, (yup, they sit and peel whole cases of green garbanzo beans by hand).

376 8th Ave, Salt Lake City, UT 84103
(385) 227-8628

High West summer cocktail 2014 Park City Summer Cocktail Contest – Registration is now open for the annual Park City Area Restaurant Association summer cocktail contest. Mixologists who think they’ve got what it takes to craft the top cocktail of the season are invited to sign up for a chance to be crowned Park City’s top bartender, take home a cool $200, and some serious bragging rights.

Starting July 1, drinkers will have four weeks to sample and then vote online for their favorite libations, rating each they taste on a 1-to-10 scale judging both flavor and presentation. Online voting will run through July 31 on the PCARA website,

Last year, High West Distillery & Saloon’s novel “Mustang Shandy” took the top prize (pictured), beating out more than a dozen other competitors with a combination of High West Son of Bourye, High West Campfire-infused honey syrup, fresh lemon juice and Boulevard Tank & Farmhouse Ale.

“Online voting was a huge success last year,” PCARA executive director Ginger Ries said. “We are very excited to see how the contest unfolds, and we can’t wait to crown the winner. Any PCARA bar and restaurant can enter, and any patron can vote. We think this approach works out really well for both our members and for all their guests — and we’re especially looking forward to tasting each of the entries.”

Utah Restaurant Association Awards – Finally – the Utah Restaurant Association (URA) held it’s annual Restaurant Industry awards Tuesday, May 12th at the University Of Utah Ballroom. With over 350 attendees, the awards banquet provides the URA the opportunity to recognize the achievement of professionals both in the restaurant industry and those who contribute to the success of the restaurant industry from outside. Restaurateurs throughout the state gathered to honor and celebrate the accomplishments of the restaurant and food service industry

“Best New Concept” awards are presented to recognize new restaurants for their innovation and progressive contributions to the industry. “Many concepts that have begun in Utah have gone nationwide, and it would not be a surprise to have all of this year’s concepts become national favorites” says URA President Melva Sine. The 2015 “Best New Concept” winners include: Fine Dining – awarded to Handle in Park City. Chef and owner Briar Handly encouraged any ProStart student in the audience to come work side by side with him in his kitchen. Casual Dining – awarded to Taqueria 27 in Salt Lake City, Fast Casual- awarded to Even Stevens, who encouraged the audience to remember each other and continue the “community capitalism” movement.

“We have an incredibly unique and diverse restaurant industry in Utah,” commented Sine. “We have a wealth of talent and so many professionals that value and contribute to our community. We love celebrating our food family. We believe in celebrating all aspects of our food culture in Utah, from North to South, East to West. It is important to recognize the industry, our collective accomplishments as well as individual contributions. We love involving ProStart students because together as industry, we are crafting a stronger infrastructure while inspiring and feeding the dreams of our future. And our future is bright!”

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