Park City restaurants confirm Fall opening hours

Via press release

. . .

Members of the Park City Area Restaurant Association (PCARA) shift into autumn and prepare for a bustling winter ahead. With so much to experience throughout the shoulder season – stunning fall colors, live entertainment, or a weekend getaway or staycation – many restaurants will maintain normal business hours to accommodate hungry guests. Others plan to shorten their hours or close temporarily to rest, renovate, and regroup before the lifts begin to turn.

“This time of year serves as a great transition between busier summer and winter seasons and gives both restaurants and locals a bit of a breather,” Park City Area Restaurant Association Executive Director Ginger Wicks said. “While some entities are opting to take a well-deserved break before ski season begins, locals and visitors are encouraged to take advantage of the mildly quieter season to try new places or return to their favorite mainstays who are keeping their doors open throughout the fall.”

Dine About Park City is right around the corner, and local restaurants are already preparing mouthwatering menus to celebrate! Starting October 1st, dozens of Park City’s favorite dining spots will offer special 2-course lunches and 3-course dinners at unbeatable prices — and the delicious deals continue all month long. Visit parkcityrestaurants.com for all the details. PCARA member fall hours include:

350 Main
Open Tuesday – Saturday, 5 – 9 p.m.

7880 Club at Stein Eriksen Residences
Closed Oct. 26 – Nov. 25, reopening Nov. 26

Alpine Distilling Social Aid and Pleasure Club
Open Tuesday – Saturday, 4 – 10 p.m.
Sunday, 2 – 7 p.m.

Annex Burger
Open daily, 11:30 a.m. – 8 p.m.

Boneyard Saloon
Open daily, 10 a.m. – 11 p.m.

Butcher’s Chop House & Bar
Open daily, 4 – 10 p.m.

Cena Ristorante & Lounge at The Chateaux Deer Valley
Closed Oct. 1 – Dec. 1, reopening Dec. 2

Courchevel Bistro
Closed Oct. 26 – Dec. 4, reopening Dec. 5

The Grub Steak
Open nightly, 5 – 9 p.m.

Fletcher’s
Closed Oct. 26 – Nov. 20, reopening Nov. 21
Sundays from 5 – 9 p.m., revel in Sunday Night Football specials in the Library Lounge.

Hearth and Hill
Open Monday – Saturday, 11 a.m. – 9 p.m.
Sunday, 10 a.m. – 9 p.m.

High West

High West Distillery & Tasting Room
Nov. 17 – Dec. 5 at 11 a.m.

High West Saloon
Closed Nov. 17 – Dec. 4 at 5 p.m.

The Nelson Cottage by High West
Nov. 16 – Dec. 5

Hill’s Kitchen
Open daily, 7:30 a.m. – 3:30 p.m.

No Name Saloon
Open Monday – Friday, 11 a.m. – 1 a.m.
Saturday – Sunday, 10 a.m. – 1 a.m.

Park City Roadhouse Grill
Open daily, 8 a.m. – 9 p.m.

Rebekah’s Kitchen
Now taking reservations for holiday parties including in-home personal chef services and prepared meal delivery.

Shabu
Closed Oct. 26 – Nov. 20, reopening Nov. 21

The Spur Bar & Grill
Open daily, 11 a.m. – 1 a.m.

Stein Eriksen Lodge

The Glitretind
Open nightly, 6 – 9 p.m.
Sunday Brunch, 11 a.m. – 2:30 p.m.

Troll Hallen Lounge
Open daily, 7 a.m. – 12 a.m.

Sterling Steak & Lounge
Open daily, 4 – 10 p.m.
Sunday Brunch, 10 a.m. – 2 p.m.

Top of Main Brew Pub
Open Sunday – Thursday, 11:30 a.m. – 9 p.m.
Friday & Saturday, 10:30 a.m. – 9 p.m.

Weekdays from 11:30 a.m. – 4 p.m., all pizzas are $10. Guests can also enjoy 50% off appetizers, and a $6 Bourbon & Beer special from 2 – 5 p.m.

Twisted Fern
Open daily, 5 – 9 p.m.

Versante Hearth + Bar
Open Wednesday – Sunday, 5 – 9 p.m.

Utah Cheese Awards wrap up eleventh year in a row

Via press release

. . .

The 2025 Utah Cheese Awards were conducted on August 23 and 24 at 2Row Brewing in Midvale, Utah. A small group of cheesemakers from Utah and Colorado turned in some unexpected cheese in a contest with several usual winners.

Judging this year were Michael Feldman, the founder of Feldman’s, a singular Jewish deli in Salt Lake City; Ulla Sochman, who has been involved in event management; and Kendall Marie Wright a longtime Utah Cheese Awards volunteer.

Winning Best of Show in the cheese division was Ashley by MouCo Cheese Company of Fort Collins, Colorado. Vegetable ash coats this soft-ripened cheese. Judges noted the cheese as “smooth” and “bold” and reminiscent of blue cheese. Multiple reception guests asked where they could get it.

In Division II, Best of Show went to Apricot Jalapeno Balsamic Ginger syrup by Cheese Utah LLC, entered in the sweet sauces category. Judges commented that it was “sweet spicy, nice texture”. The full list of winners is posted here:http://utahcheeseawards.com/2025

On Sunday, August 24, a tasting reception took place. A good-sized crowd filled the large 2Row Brewing tap room and sampled the entries and other foods, and paired the cheese with many beers and ales available. The 2025 winners were announced at 4:30.

For the third time, the Utah Cheese Awards presented a Special Recognition Award to those who have been crucial to development over the past nine years. This year, the award went to Tyler Wright. Tyler came to our second reception to help with the A/V. Since then, he with his wife Kendall, has been involved with nearly every event on a volunteer basis. Most days, Tyler is a purchasing agent for a local hospital.

The number of entries was significantly down this year, and founder Steve Jerman accepted that the golden age of charcuterie boards had passed. He noted that many cheese shops of a similar age, across the county, have closed. However, the compliments from happy reception guests encouraged him and inspired new ways to keep the festival going.

Ritual Chocolate updates product lineup

Via press release

. . .

New bite-sized versions of Ritual Chocolate’s best-selling bars offer a luxurious treat on the go. A fresh batch of Mini Bars are now available in Ritual’s popular Fleur de Sel, Mid Mountain Blend, Honeycomb Toffee, and S’mores varieties.

“We’re embracing the mountain lifestyle of our immediate surroundings here in Utah by offering quick, on-the-go chocolate options,” says Ritual Chocolate Co-Founder Anna Seear. “Our new Mini Bars can easily be tossed in a backpack, purse, or lunch box for the perfect petite pick-me-up anytime, anywhere.”

Ritual Chocolate’s Mini Bars include:

Fleur de Sel (70%)
Dark Chocolate with Sea Salt
Now wrapped in a fresh new look, this bite-sized version features delicate French Fleur de Sel “Flower of Salt” paired with Ritual’s signature Mid Mountain Blend 70% dark chocolate, a smooth, complex blend of cacao sourced from small farms around the world. The salt’s crisp, delicate flakes melt with each bite, heightening the chocolate’s subtle tasting notes and creating a lingering, balanced finish.

Mid Mountain Blend (70%)
Dark Chocolate
Cloaked in an updated package design, this bar highlights the work of dedicated growers who bring out the best in each origin. Made with a blend of fine cacao sourced from small farms around the world, the Mid Mountain Blend is carefully balanced—smooth, nuanced, and deeply satisfying.

Honeycomb Toffee (70%)
Honeycomb Toffee in Dark Chocolate
This bite-sized bar is a small but mighty tribute to Ritual’s home state of Utah. It starts with the signature Mid Mountain Blend 70% dark chocolate and is topped with house-made honeycomb toffee from Hollow Tree Honey’s raw wildflower honey, harvested right from the Wasatch range.

S’mores (70%)
Graham Cracker and Caramelized Sugar
All the flavor of a classic campfire treat with no fire required. This mini bar captures the essence of s’mores with caramelized sugar for a toasty marshmallow taste and a sprinkle of crunchy graham cracker crumb on top.

Mini bars are available now for $3.99 each. In-store pickup and shipping options are available. To shop the full line of Ritual’s bean-to-bar products, visit ritualchocolate.com.

Dendric Estate celebrates inaugural harvest season

Via press release

. . .

Utah’s Dendric Estate toasts an abundant harvest, which includes eight distinct apple varietals that will form the foundation of the mountain cidery’s first estate blends. This initial batch of hand-harvested apples from the orchard marks the start of true estate cider production.

“This first harvest is a milestone that represents years of planning, planting, and tending to the orchard,” said Dendric Estate Founder Brendan Coyle. “This year’s yield will not only inform our next line of cider products, but also our future growing strategies as we continue to refine and adapt to the orchard’s unique mountain landscape.”

Since the first planting in 2020, Dendric Estate has been trialing over 30 different varietals across its 3-acre trellised orchard, now home to more than 3,000 trees. An additional 2,600 trees will be planted next spring, focusing on two varietals that are thriving in the orchard’s high-elevation environment.

“This summer was nearly ideal for our orchard,” said Dendric Estate Horticulturist Max Eatchel. “The late-spring frost naturally thinned the crop, which helps prevent biennial fruit bearing and ensures consistency year to year. With the warm summer, our apples matured beautifully, going from blossom to ripe fruit in just about four months.”

The orchard is organically managed with multiple water-reduction systems in place, reflecting Dendric Estate’s commitment to environmental stewardship. Unlike culinary apples found in grocery stores, Dendric’s cider varietals are known for their bold tannins, acids, and sugars – essential for complex, sparkling cider. Estate fruit will supplement additional varietals sourced from partner orchards around the Mountain West region before being milled, pressed, and fermented on-site.

Like a winery, Dendric Estate works with the agricultural season, with one harvest each year that defines the ciders for that vintage, using only whole fruit—never pasteurized juice or concentrate. Fruit from this first harvest will debut in upcoming releases, with availability at select Park City and Salt Lake City bars, restaurants, hotels, and the on-site bottle shop.

The community is invited to stroll the orchard during open bottle shop hours where Dendric Estate’s flagship cider, Dry Cut, is available for purchase, every Friday and Saturday, noon – 6 p.m.

Other items

• $4.5 million rebuild underway for Main Street businesses destroyed by fire (KMYU)
• Six weeks after downtown Salt Lake City fire, impacted businesses set goals on when to reopen (FOX 13)
• Salt Lake City’s Cosmica lands on NYT best restaurants list (Axios)
• Cosmica’s business ‘tripled’ after New York Times mention, owner says (SL Trib)

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• Best of SLC 2024 – what you can’t miss in the Beehive right now.

Stuart Melling

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.