Latest updates across SLC restaurant menus

Felt Bar & Eatery

One of my favorite spots downtown, and with good reason, the menu is constantly evolving with creative updates. The latest specials lineup is as follows:

• Korean-fried chicken wings, spicy gochujang sauce, kimchi ranch, soy garlic pickles
• Kanpachi sashimi, yuzu pesto, kiwi salsa, tempura fried lemon slice, lemon oil, chili threads
• Bacon ranch burger, parmesan garlic ranch, candied bacon, butter lettuce, thick-cut fried onion ring, Aleppo aioli served with Nashville hot fries
• Jonah crab claws, smoked Fresno chile, miso butter

Carson Kitchen

Also downtown, the Vegas-imported CK, has rolled out a fairly large Winter update to the menu (don’t worry, the pictured crispy chicken skins remain on the menu). New dishes on the menu include:

• Grilled Oysters, white miso, pickled onion, and tempura jalapeño, $15
• Mortadella Flatbread, pistachio pesto, Romano, provolone, $19
• Young Beets, burnt orange vin, goat cheese, pistachio, $15
• Warm Spinach Salad, pecan, apple, dried cranberry, $15
• Patatas Bravas, fingerling potatoes, roasted garlic aioli, $15
• Butternut Bolognese, pappardelle, pecorino, butternut squash, $19
• Pork Chop, apple chutney, parsnip purée, $32
• Striped Bass, cassoulet, fennel fronds, $31
• Fruitcake Buckle, amaretto mixed fruit, praline glaze, $13

Beast From The East

It’s been a busy few weeks for Kris Davis’s BFTE. The business has now left its former home in Cruzrs Saloon and has moved to a single-store operation on Main Street. With the improved digs, the business has been inundated, routinely selling out of their line-up of East Coast-inspired sandwiches.

The business is now celebrating its one-year anniversary, launching four new menu items to mark the event. These are as follows:

• Philly Hoagie, thin-shaved beef steak, grilled onions, lettuce, tomato, mayo, choice of cheese
• Go Birds Chicken, thin-slied chicken breast, onions, choice of cheese
• The Creature, Gerome’s Sausage, roasted peppers, onions, parmesan, cherry pepper relish
• Smoking Joe, thin-sliced roast beef, provolone, cherry pepper relish, garlic herb mayo, lettuce, tomato, onion, parmesan

Flanker

Available throughout the month of January, Flanker’s “Zero-Proof Playbook” iscurrently being offered for those enjoying (!) dry January. Highlights include:

• A lineup of crafted zero-proof cocktails, from cucumber-forward spritzes to spirit-free margarita riffs
• A variety of non-alcoholic beers, including Heineken 0.0 and Guinness Zero
• A food pairing menu built for sharing and indulgence, from a ½-lb dry-aged burger to a BBQ smoked chicken bowl and trio of sorbets

Tupelo

Via press release

tupelo Park City and Chef/Owner Matthew Harris invite guests to indulge in a fresh lineup of handcrafted cocktails, spirits, and dinner selections brimming with local ingredients and Southern charm. Reservations are now open for dinner service at the globally-inspired fine dining restaurant through the winter season.

“We are excited to showcase our new winter cocktail and dining menus to our loyal community and eager vacationers this winter,” said tupelo Partner Maggie Harris. “By prioritizing local, sustainable ingredients that tell a unique story with every dish or drink, we are able to provide a truly memorable experience for every guest we serve.”

tupelo’s bright, refreshing cocktail menu curbs the cold this season with new signature sippers including the tupelo Old Fashioned, Nord a Sud Negroni, Naked in the Northern Lights, Desert Lantern, Tea Time, and an Espresso Martini. The menu also showcases spirits from local and international purveyors, including a wide selection of hand-picked wines, vermouth, liqueur, amari, mezcal, brandy, port, whiskey, bourbon, gin, vodka, beer, cider, and more.

After whetting the appetite, guests can begin with tupelo’s Southern classics of buttermilk biscuits, crispy crab fritters, and deviled eggs, along with starters such as buffalo carpaccio, local farm greens with roasted Utah butternut squash, diver scallop crudo, soft potato gnocchi, and smoked trout toast. Savory entrees include slow cooked beef cheeks, braised Niman Ranch lamb shank or pork tenderloin, roasted broccoli steak, Rocky Mountain elk Bolognese, roasted Idaho trout, and tupelo’s signature Beef & Barley. Waffle cone cannoli, chocolate banana sundaes, crispy Utah apple fritters, and tupelo donuts with sticky toffee sauce and lemon icing deliver a sweet finish to an unforgettable meal.

Cena Ristorante

Via press release

The Forbes-Four Star Chateaux Deer Valley, under the esteemed Stein Collection, unveils their newly reimagined Cena Ristorante & Lounge, the luxury hotel’s flagship restaurant. The restaurant is now open for guests for the 25/26 ski season.

“We are excited for visitors to join us for the much-anticipated reopening of Cena, which experienced a sweeping transformation this fall in time for the winter season,” said Russ Olsen, President & CEO of Stein Collection. “Guests can enjoy Cena’s house-made Italian cuisine and full bar service in the comfort of a reinvigorated dining space, providing a brand new way to experience The Chateaux Deer Valley.”

After a nearly $800,000 investment in the restaurant and bar renovation, Cena’s refreshed aesthetic marries indoor and outdoor elements with the introduction of natural design elements and warm, light woods. The interior and outdoor patios are now linked by double French doors, inviting a light, airy feel for guests enjoying a meal or après cocktails. The restaurant’s new distinctive dining sections embody a welcoming mountain modern theme, including a private dining room that can comfortably accommodate more than 30 guests for a more intimate space to gather. Cena’s transformation extends to the renovated lobby and lounge, providing a grand, cohesive welcome as soon as guests walk through the door.

Cena’s new executive chef, Tobin Torrez, leads the restaurant’s culinary team. To celebrate Cena’s grand re-opening, Chef Torrez has created a brand new winter menu of fine Italian cuisine directly inspired by the redesign. Breakfast for two is included with every leisure stay, and lunch and dinner reservations are now available on Resy.

In addition to Cena at the Forbes-Four Star Chateaux Deer Valley, winter guests are encouraged to visit the other beloved Stein Collection restaurants and dining experiences including The Glitretind Restaurant, Troll Hallen, Stein Burger, Stein Alpenglobes, and Champions Club at the Forbes Five-Star Stein Eriksen Lodge, as well as The 7880 Club at Stein Eriksen Residences.

For more information about Cena’s transformation and any other Stein Collection dining experiences, please contact Jeannie Lambert at (435) 604-2793 or jlambert@steinlodge.com. Additional information about Stein Collection can be found at www.steincollection.com.

Small bites

Blind Dog – Happy hour is back for 2026 at this Park City spot, 5.00 – 6.00. p.m.

Burattino – The popular Cali-pizza parlor is set to debut in Millcreek this Saturday night (January 17th). From 6.00 p.m. the business is launching with a free pizza party. Everything will be free for two hours.

Dough Miner – Bread Pudding is the latest addition to the menu, “made from our unfrosted doughnuts, each batch is baked to perfection and finished with a light glaze. Every serving comes with a 2 oz cream frosting on the side, making it a cozy, indulgent treat you can enjoy warm or cold.” Available flavors include blueberry, pumpkin spice, and apple.

Hash Kitchen – Limited-time breakfast and lunch dishes recently added include the Chick Magnet (Frosted Flakes encrusted pickle-brined chicken breast with spicy pickle slaw on a brioche bun, served with fries), Hashouka a spin on Shakshouka), and Mexicana Pupusas.

Nelson Cottage – Available seven nights a week (seatings at 5.00 p.m. and 8.00 p.m.) a nightly prix-fixe menu from the High West team. The evening begins with insights from a High West Ambassador, including tips on tasting, pairing, and the history of whiskey in Park City. Optional whiskey pairings are available to complement each course, as well as seasonal cocktails, an elevated wine selection, and craft beers. Dinner is $110 per guest with an optional $60 whiskey pairing. 21+

North Italia – Offering new limited-time game day pizzas through February 9th. Options include Jalapeño Popper Pizza ($22) and a Loaded Potato Skin Pizza ($22),

Riverhorse On Main – New sharables and small plates include pierogies, crispy tempura cauliflower, blackened scallops, buffalo tartare, and teriyaki quail, with second course offerings of lobster bisque, organic arugula salad, and poached pear & burrata salad. Entrees include tofu hot pot with vermicelli, Alaskan halibut, 1855 Farms center cut filet, braised short rib & lobster tail, and a trio of wild game.

Spencer’s – New items include a Pommes Pavé appetizer with antrees of Half Chicken, and Mushroom Garganelli. A new Winter cocktail menu also recently rolled out.

Taqueria 27 – Through the month of January, kids eat free at T27. For dine-in only, one free kid’s meal per paying adult. Valid for kids 12 and under.

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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.