Looking for your new weekend hangout spot? Let me suggest Felt Bar & Eatery, one of the best new openings this year, and also now launching their brunch service. If you need a refresher on the new Main Street spot, let me direct you to this intro story I wrote on Felt a few months back.
Brunch features many of their regular menu dishes such as the wonderful elk burger, tuna tataki, and grilled Caesar – while also sporting a few new special additions. Notable updates include:
- Spicy millennial, grilled local sourdough, avocado mash, spinach, pickled jalapeno, crispy onion, chili oil, optional poached egg | candied bacon | prosciutto and tomato concasse
- Croissant eggs benedict, choice of braised brisket, smoked salmon, chorizo, or heirloom tomato on a butter croissant, poached egg, tomato concasse, arugula, roasted poblano béarnaise sauce, served with breakfast potato hash
- Fried chicken & waffles, cinnamon & sugar waffle, grilled pineapple salsa, vanilla yogurt, apricot rum syrup
- Crème brûlée French toast, orange curaçao custard, macerated berries, Aperol chantilly cream, maple syrup
Brunch is now being served at Felt, both Saturday and Sunday from 11.00 a.m. Here’s a look at what else is new on menus around town…
Dough Miner
One of the Granary District’s finest recently refreshed their offerings, launching a slew of new options for the warmer Summer months. These include:
- Ice cream, available via waffle, cone, or bowl
- Shakes, made with real vanilla, chocolate, or strawberry ice cream
- Big breakfast toastie. Described as “a REALLY big toastie sandwich made with chicken fried steak, bacon, and two fried eggs topped with American cheese and hash browns and a side of country gravy. All served between two slices of thick fresh sourdough bread and toasted to a crunchy perfection.”
Those new to the Dough Miner, and the charms of Brit-borne Cornish pasties, might want to read this story I wrote on the ‘Miner, and why you really need their signature hand-helds in your life.
Canyons Coffee
A new drink menu has rolled out at this West Jordan coffee spot. Updates include:
- Coconut milk cinnamon honey latte, Califia’s new coconut milk, Canyons Coffee espresso, honey and cinnamon
- Pistachio cold foam, try it on the Guatemalan cold brew, iced americano, iced latte, or iced chai
- Iced citrus green tea, ginger, and lemon
- Blackberry lemon tonic, blackberry syrup, sparkling water, lemon juice, topped with Canyons Coffee espresso.
Little America
With a remodel of their coffee shop now complete, the restaurant has released a new summer menu. New dishes and drinks available on the menu:
- Grilled flatiron steak served with mashed potatoes and chimichurri
- Steak nachos with house-made queso and freshly fried tortilla chips
- Pork and vegetable potstickers
- Blueberry gin & tonic made with Hendrick’s Gin
- Grove ginger highball made with Seedlip Grove-42 (non-alcoholic spirit)
Tupelo
Up at Park City fine dining spot, several Summer specials are underway:
- Famous fried chicken – available every night of the week in limited quantities. Served with cream corn, bread & butter pickles, hot sauce butter
- Wednesdays – wind down each Wednesday with wine-by-the-glass specials
- Thursdays – enjoy live music every night from 6.00 – 9.00 p.m.
- Fridays – $10 old-fashioned Friday returns each week to the bar
Quick notes
- Oquirhh – has launched an all-new Summer menu
- Koyote – ‘ice ramen’ is now on the menu, here’s my original review of the ramen restaurant
- Arthur – chef Kevin Finch is currently in residency at The Ruin offering a French bistro-inspired menu. The run ends at the end of July. Finch’s food was some of the best I ate in 2022
- Spencer’s – now offering new seasonal cocktails under their “Summer Sizzle Series” – through September 20th
- Smashburgers by Dom – a new pop-up burger menu offering appearing at Roux
- Beast From The East Subs – likewise, a new menu of sandwiches in Sugar House
- Caffe Niche – recently launched an all-new menu
Stein Eriksen
Via press release:
. . .
Stein Collection’s talented culinary team brings local, sustainable ingredients to their new summer menus. Whether savoring in the dining room, on the outdoor deck, or within a private Alpenglobe, guests can enjoy the freshest flavors of the season, complemented by the perfect glass of wine chosen from Stein Collection’s wine list, the largest in Utah.
“Summer has arrived, and we are thrilled to bring the season’s harvest to every meal enjoyed at our Stein Collection restaurants,” said Stein Eriksen Lodge VP of Food and Beverage Operations and Corporate Chef Zane Holmquist. “Outdoor deck dining pairs nicely with Deer Valley’s breathtaking vistas, and no matter where guests are taking in the tastes and scenery, they will always be met with our unrivaled guest service.”
Summer menus feature fresh, locally-sourced ingredients for unforgettable Sunday Brunch, lunch, dinner, or small bites any time of day. Chef Holmquist partners with local vendors including Alpine Distilling, Beehive Cheese, and Splendor Valley Farms, among others, to craft recipes that embody the distinct flavors of Utah. New menu items this season include delicacies such as:
Utah Heirloom Tomatoes – Gjetost cheeses, peach puree, black salt and basil
Iberian Pork Belly Toast – char siu barbeque, shari cucumber, pickled Fresno pepper, served on a torpedo roll
Bison Ribeye – farro risotto, hazelnut-rogue blue cheese relish, grilled broccolini, peppercorn jus
Berry Pavlova – honey wine meringue, sudachi berry gel, basil sponge compressed strawberry, Greek yogurt
Chocolate Orange Sphere – Hukambi chocolate semifreddo, anise & mandarin espuma almond dacquoise, apricot syrup
Pair a delicious meal with a glass of wine from Stein Collection’s extensive wine list, the largest in the state, featuring over 2,100 selections with 20,000+ bottles of wine in inventory year-round. Carefully curated by certified sommeliers, the comprehensive wine collection includes unique varietals and vintages from all around the world.
Mar | Muntanya
Via press release:
. . .
The new seasonal menu offers an update on its splashy Spanish fare, with new entrees and notable cocktail additions. Diners can expect one-of-a-kind innovations, from Scallop Escabeche with Iberico Bacon to Octopus Asador, a 24-hour Sous Vide Spanish Octopus in garlic and chorizo. Albondigas Basquaise – Basque style meatballs of Elk, Bison, and Wagyu – and Iberico Pork Ribs in Ocho Spice and sweet and sour sauce are sure to satiate even the pickiest of carnivore diners.
Diners can still expect to see familiar classics like the Funeral Croquettas and Campfire Elk Loin that have become symbolic of the fusion of Utah and Spanish cuisine.
As part of Mar|Muntanya’s commitment to local purveyors, local, high-end suppliers are found throughout the menu. Niman Ranch meats, Frog Bench Farms greens, and Baylee’s Local Butter – among many others – make cameos across the restaurant’s dishes.
La Stellina
Via press release:
. . .
Fresh, inspired Italian menus return for the summer with the re-opening of La Stellina. To complement a new seasonal menu of classic pizzas, pasta dishes, and signature Italian favorites for dinner service, La Stellina will offer a pre-concert prix-fixe menu that will allow guests to dine prior to concerts at Deer Valley’s Snow Park Outdoor Amphitheater. Post-concert gourmet pizzas and wine by the glass will also be available for guests to walk over and avoid the post-concert traffic.
Located at the Snow Park Residences of the St. Regis Deer Valley in Park City, Utah, La Stellina offers
traditional Italian cuisine in a cozy, comfortable atmosphere. Inspired by Chef Matthew Harris’ one-on-one training with Italian cesarine – home cooks whose recipes have been passed down for generations – La Stellina offers inventive menus with simple ingredients and sophisticated flavors. With skills honed in major culinary empires, such as Jean-George Vongerichten, Kevin Rathbun, and Pano Karatossos’ Buckhead Life Restaurant Group, Chef Harris is a long-time practitioner of slow food and farm-to-table cuisine. He has appeared on CBS’ Fresh From the Kitchen as a celebrity guest chef and in Food and Wine, SKI, Esquire and more.
La Stellina will be open Wednesday – Sunday, 4 pm. to close for the summer season.
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Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
Want to know more? This is why I am the way I am.
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