Pies, Preserves and a Pioneering Sisterhood at Hell’s Backbone Grill & Farm

Post-COVID, the ‘little restaurant that could’ reveals its latest metamorphosis

BY LYDIA MARTINEZ

IT WAS BIG NEWS earlier this year when Hell’s Backbone Grill & Farm announced that lauded Chef Tamara Stanger would be joining the culinary team as executive chef. Her award-winning journey as a chef, with a background in desert cuisine, Utah culinary tradition, hunting, growing and foraging, make her a natural collaborator in the “fanciful Four Corners food” served at the Boulder, Utah restaurant. While the news sparked questions about change coming to a beloved icon, the main difference is more room for sustainability, balance and creativity. Hell’s Backbone is a gastronomic powerhouse. Woman-owned and woman-led, the unique restaurant stands out in a world where the achievements of female restaurateurs are often overlooked. From Jen and Blake, the Founders and Chefs de Cuisine; Tamara, the Executive Chef; Jen Martinez, the new Sous-Chef; Morgan, General Manager, and Kate McCarty, the Farm Manager—the entire leadership team continues to preserve the culinary legacy at Hell’s Backbone Grill. Study indigenous foodways and the culinary history in the Southwestern United States, and you will find mention of the “Three Sisters” (always capitalized because they nourish life in the desert). Squash, Corn and Beans were planted together because they help each other grow in arid landscapes. The cornstalks serve poles for the beans to climb; the beans fix nitrogen in the soil and stabilize the

Layla

4751 S. Holladay Blvd., Holladay, 801272-9111. laylagrill.com. Layla relies on family recipes. The resulting standards, like hummus and kebabs, are great, but explore some of the more unusual dishes, too.

Laziz Kitchen – 912 S. Jefferson St., SLC, 801-441-1228. lazizkitchen.com. There are so many reasons to love Laziz Kitchen. Some are obvious—their top-notch Lebanese-style hummus, muhammara and toum.

Mazza –1515 S. 1500 East, SLC, 801484-9259. mazzacafe.co m. Excellent. With the bright flavor that is the hallmark of Middle Eastern food and a great range of dishes, Mazza has been a go-to for fine Lebanese food in SLC before there was much fine food at all.

Manoli’s – 402 E. 900 South, Ste. 2, SLC, 801-532-3760. manolison9th.com. Manoli and Katrina Katsanevas have created a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken.

Padeli’s – 30 E. Broadway, SLC, 801-322-1111. padelisstreetgreek.com. One of Salt Lake’s original Greek restaurants, Greek Souvlaki, has opened a contemporary version of itself. Padeli’s also serves the classic street fare, but these excellent souvlaki come in a streamlined space modeled after Chipotle, Zao and other fast-but-not-fast-food stops. The perfect downtown lunch.

Spitz Doner Kebab

35 E. Broadway, SLC, 801-364-0286. spitz-restaurant.com. This California transplant specializes in what Utahns mostly know by their Greek name “gyros.” But that’s not the only attraction. Besides the food, Spitz has an energetic hipster vibe and a liquor license that make it an after-dark destination.

Barrio – 282 E. 900 South, SLC, 801-6132251. barrioslc.com. A slick new taco bar with a slightly punk Mexican theme, Barrio offers the usual selection of tacos—everyone’s favorite food, outdoor seating on nice days, margaritas, beer and a selection of serve yourself salsas.

Blue Iguana corn, and the squash leaves shade the ground and help the soil retain water. Speaking to Chef Blake, Chef Jen and Chef Tamara, I couldn’t help but feel as though these women are coming together as a similar trio of sisters. “Tamara, she gets us,” says Jen. “She’s making beautiful things in the kitchen.” “We feel like we’re old soul sisters, all of us,” adds Blake. “Blake and Jen are the chefs here,” says Tamara. “I’m here to support. We’re going to work together to tell the story of food and place in deeper detail.”

165 S. West Temple, SLC, 801-533-8900. blueiguanarestaurant.net. This colorful downtown restaurant has a charming downstairs location and patio, and has been a Salt Lake staple for decades. Enchiladas, tacos, and “jengo” nachos—piled high on a platter—are all good, as are the margaritas. A nifty addition: phone chargers on every table.

Chile Tepin – 307 W. 200 South, SLC, 801883-9255. chile-tepin.com. Popular for its generous servings of Mexican food, this place usually has a line on Friday nights. Heavy on the protein— the molcajete holds beef, pork and chicken—but cheese enchiladas and margaritas and other staples are good, too.

If there was ever a chef homegrown to join a restaurant in a town of under 250 permanent residents, that chef is Tamara. “I grew up in the small town of Eureka, Utah. The closest grocery store was an hour away. So, we grew our food, we foraged our food and we hunted our food. The moment I got to Boulder, I felt at home. I definitely belong here.”

Chef Tamara’s mother owned a small restaurant when she was growing up, “Nothing fancy, just country food.” But that legacy of nourishing people runs deep in Tamara’s soul. “I’ll never forget why

Hell’s Backbone Grill & Farm 20 N. Highway 1 435-335-7464

Instagram: @hellsbackbonegrill we’re cooking in the first place.” she says. “I want it to have integrity and to tell a story. Hell’s Backbone Grill is the perfect environment for that and for me to progress as a person and to be happy. That is going to reflect in the food, too. When all of us are happy and living our best life, the food will be the best it’s ever been. That’s all I need to be happy, is honest work and honest food.”

Part of the honest food story at Hell’s Backbone Grill & Farm is the staunch commitment to serving only locally grown, harvested, foraged or produced food. You won’t find scallops on the menu. Ever. It is part of why the farm is so integral to the operation—it provides a steady stream of seasonal and sustainable produce to the restaurant. “Our plan has always been to honor the food of this place, food that made sense at the edge of the Grand Staircase-Escalante National Monument,” says Blake. “Whether it was naturalized food, indigenous food or even the food grown on the farm and invasive edible weeds, we use it. That has always been the whole point.”

Chef Tamara is a dedicated food

Chunga’s

180 S. 900 West, SLC, 801-9531840; 1895 S. Redwood Rd., SLC, 801-973-6904. chungasmexican.com. These tacos al pastor are the real deal. Carved from a big pineapplemarinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro.

Lone Star Taqueria – 2265 E. Fort Union Blvd., SLC, 801-944-2300. lstaq.com. Lone Star serves a burrito that’s a meal in itself, whether you choose basic bean and cheese or a special.

Red Iguana and Red Iguana 2 –736 W. North Temple, SLC, 801322-1489; 866 W. South Temple, SLC, 801-214-6050. rediguana.com. All locations are a blessing in this City of Salt, which still has mysteriously few good Mexican restaurants. Mole is what you want.

Rio Grande Café – 258 S. 1300 East, SLC, 801-364-3302. riograndecafeslc.com. As bustling now as it was when it was still a train station, this is a pre-Jazz favorite and great for kids, too. Dishes overflow the plate and fill the belly.

Taqueria 27–149 E. 200 South, SLC, 385259-0940; 4670 S. Holladay Village Plaza, Holladay, 801-676-9706; 6154 S. Fashion Blvd. Ste. 2, Murray, 801-266-2487; 1688 W. Traverse Pkwy., Lehi, 801-331-8033. taqueria27.com. Salt Lake needs more Mexican food, and Taqueria 27 is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila.

Current Fish & Oyster House – 279

E. 300 South, SLC, 801-326-3474. currentfishandoyster.com. An all-star team made this cool downtown restaurant an instant hit. Excellent and inventive seafood dishes plenty of non-fishy options.

Harbor Seafood & Steak Co.– 2302

E. Parleys Way, SLC, 801-466-9827. harborslc. com. A much-needed breath of sea air refreshes this restaurant, which updates their menu frequently according to the availability of wild fish. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere.

Kimi’s Chop & Oyster House – 2155 locations. ohmaisandwichkitchen.com. Fast, friendly and hugely flavorful—that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven.

S. Highland Dr., SLC, 801-946-2079. kimishouse. com.Kimi Eklund and Chef Matt Anderson are bringing a touch of glam to Sugar House with their high-style, multi-purpose restaurant: It’s an oyster bar, it’s a steakhouse, it’s a lounge. However you use it, Kimi’s makes for a fun change from the surrounding pizza and beerscapes, with dramatic lighting, purple velvet and live music.

Market Street Grill – 48 W. Market St., SLC, 801-322-4668; 2985 E. Cottonwood Pkwy., SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. marketstreetgrill. com. SLC’s fave fish restaurants: Fish is flown in daily and the breakfast is an institution.

Pho Tay Ho –1766 S. Main St., SLC, 385240-0309. photayho.com. One of the best Pho joints around is an unassuming house on the southside of Salt Lake City. The family-ownedand-operated noodle house keeps their menu small but full of flavor.

Pho Thin – 2121 S. McClelland St., SLC, 801485-2323. phothinslc.com. From its Sugar House location, Pho Thin serves up pho made in the Hanoi style, and it’s a family recipe. Their menu also offers other Vietnamese comfort and street foods.

AMERICAN CUISINE

Serving breakfast and lunch

Open 7 days a week 7:30 to 2:30

Patio Dining • Fresh Breads • Pastries

Located between Resorts and Airport • 1624 S 1100 East, SLC historian and brings her passion for the land and tradition to the kitchen. “I’m not one of those chefs who just finds an ingredient and puts it on the menu because it sounds cool,” she says. “I care about the history of an ingredient, recipe or food and want to honor people who brought that food here and cultivated it. For example, Utah food is known generally as ‘pioneer food,’ casseroles and food that can feed a lot of people. But to me, there’s more meaning. It’s about all the people who built Utah, which includes the people who inhabited it first, whose land this is, the Indigenous people.”

Immigrants to the Four Corners region also play a huge part in the edible story of the area. From Mormon pioneers to Asian immigrants who came to work on the railroads, there are many people’s histories to explore and combine. And Jen, Blake and Tamara are here for it.

Little known fact: sooner or later, almost every successful restaurant brings in an executive chef hired by the original chefs so they can do more.

There is not a single restaurant at the caliber of Hell’s Backbone that doesn’t have an executive chef carrying on the vision. Jen and Blake aren’t going anywhere; they’re in the restaurant and kitchen everyday. They’re just expanding the depth and breadth of what’s possible, adding another pillar to support one of America’s finest restaurants.

“We’re going to bring back some of the things we haven’t been able to do in years because we haven’t had the depth on our bench in the kitchen. Now, collectively, we can all shine,” says Blake. “A cool thing about Tam is that she grew up the way me and Jen did. None of us went to chef school. We all grew up underprivilieged, and the cost of those schools was prohibitively high. All of us wanted to cook, and we all got jobs in the industry at a very young age. I was 11, Jen was 14 and Tam was probably 9.”

One of the things Chef Tamara brings to the HBG kitchen is her skill in making pies—a skill learned from her mother. “I love pie. It’s probably one of my favorite things to make. I’ve made millions of pies, and I’m never going to stop,” she says. “Pie is one of the first foods in the world. Almost every dish out there started as pie. In Utah, when the pioneers came, many of the foods they ate were in a pastry crust. The miners would have a hand pie in their pocket, and that’s what they would eat for lunch.”

Jen started her career in a bakery and loves churning out baked goods. However, “Over the years, I’ve tried to add pies to the menu,” says Jen. “I’m good at making a pie, no problem. But don’t have the bandwitdth make 50 crusts There are so many technical steps to making pie, and then it has to taste good and feel like us.”

Enter the new executive chef.

“There are 100,000 ways to make pie. I’ve used everything in a pie,” says Chef Tamara. “I’ve made a cassoulet pie. I’ve made pies out of rabbits, wild boar or elk. I’ve made Sloppy Joe pies, which sold out in two seconds. Pies bring back childhood longing for food and make you happy. And I’m excited to add pies to the menu.”

This trio of sisters have culinary influences that date back to mothers and grandmothers who passed their love of food on to their daughters. Each one carried those memories straight into the kitchen at Hell’s Backbone Grill.

For Chef Tamara, “It’s the flavors of the desert, flavors that have that smoky thing that I remember from my mom’s restaurant. And that smell of smoke and fire is always there. There are a lot of plants that grow in the desert that have a distinctive, smoky flavor, like the juniper and the mesquite trees. So for me, it carries a weird nostalgia.”

Jen talks about her grandmother’s house, “the smell of pozole, red chili cooking and a turkey roasting. We had a 15-person family. So making pozole was a two-day project. There are so many levels to what looks like a humble stew.”

Pleiku – 264 S. Main St., SLC, 801-359-4544. pleikuslc.com. This stylish downtown spot serves a selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a fullbowl meal or a preprandial cup.

Sapa Sushi Bar & Asian Grill –722 S. State St., SLC, 801-363-7272. sapabarandgrill. com.Charming Vietnamese stilt houses surround the courtyard. Sapa’s menu ranges from Thai curries to fusion and hot pots, but the sushi is the best bet.

Sawadee Thai –754 E. South Temple, SLC, 801-328-8424. sawadeethaiutah.com. The menu goes far outside the usual pad thai and curry. Thai food’s appeal lies in the subtleties of difference achieved with a limited list of ingredients.

Skewered Thai

575 S. 700 East, SLC, 801-364-1144. skeweredthai.com. A serene setting for some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a well-curated wine list.

Tea Rose Diner

65 E. 5th Ave., Murray, 801-685-6111. bestthaifoodinutah.com. Annie Sooksri has a mini-empire of Thai and Asian restaurants across the valley—Tea Rose has been a favorite since 2007 and offers a menu of Thai staples and American breakfast dishes.

SOMI Vietnamese Bistro –1215 E. Wilmington Ave., SLC, 385-322-1158. somislc.com But there’s also Chinese food and a cocktail menu at this stylish Sugarhouse restaurant. Crispy branzino, pork belly sliders on bai and braised oxtail are some of the highlights to the menu, which also includes the standard spring rolls and pho.

Thai Garden – 868 E. 900 South, SLC, 801-355-8899. thaigardenbistroslc.com. Paprikainfused pad thai, deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream.

Krua Thai – 212 E. 500 South, SLC, 801328-4401. kruathaiut.com. Curries and noodle dishes hit a precise procession on the palate— sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce.

Zao Asian Cafe – 400 S. 639 East, SLC, 801-595-1234; 2227 S. Highland Dr., SLC, 801467-4113; Other Utah locations. zaoasiancafe. com. It’s hard to categorize this pan-Asian semifast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food.

Steak

Christopher’s Prime

110 W. Broadway, SLC, 801-890-6616. christophersut.com. The menu is straightforward, chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the non-beefeaters.

Fleming’s Prime Steakhouse – 20 S. 400 West Ste. 2020, The Gateway, SLC, 801355-3704. flemingssteakhouse.com. This local branch of a national chain has a famously impressive wine list. With more than 100 available by the glass, it has selections that pair well with anything you order.

Ruth’s Chris Steakhouse – 275 S. West Temple, SLC, 801-363-2000. ruthschris.com This former bank building has inner beauty. Stick with classics like crab cocktail, order the wedge, and ask for your butter-sizzled steak no more than medium, please. Service is excellent. Eat dessert, then linger in the cool bar.

Spencer’s – 255 S. West Temple, SLC, 801238-4748. spencersslc.com. The quality of the meat and the accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts.

Rawtopia – 3961 S. Wasatch Blvd., SLC, 801-486-0332. rawtopia.com. Owner Omar Abou-Ismail’s Rawtopia is a destination for those seeking clean, healthy food in Salt Lake—whether you’re a vegan, vegetarian or omnivore. Desserts are amazingly indulgent—like chocolate caramel pie and berry cheesecake.

Vertical Diner – 234 W. 900 South, SLC, 801- 484-8378. verticaldiner.com. Vertical Diner boasts an animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees.

Zest Kitchen & Bar – 275 S. 200 West, SLC, 801-433-0589. zestslc.com. Zest has sophisticated vegan cooking plus a cheerful attitude and ambience fueled by creative cocktails. Pulling flavors from many culinary traditions, the menu offers Cuban tacos, Thai curry with forbidden rice, stuffed poblano peppers as well as bar noshes and an amazing chocolate-beet torte—all vegan. The menu changes frequently. This is a 21+ establishment.

Apex

9100 Marsac Ave., Park City, 435-6041402. montagehotels.com/deervalley. Apex at Montage exudes luxury in an understated and comfortable way. No need to tux up for pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-of-the-line everything. Quality speaks for itself.

350 Main – 350 Main St., Park City, 435649-3140. 350main.com. Now run by Cortney Johanson who has worked at the restaurant for 20 years, this mainstay cafe on Main Street is seeing another high point. With Chef Matthew Safranek in the kitchen, the menu is a balanced mix of old favorites and soon-to-be favorites like Five Spice Venison Loin in Pho. Amazing.

Firewood – 306 Main St., Park City, 435-2529900. firewoodonmain.com. Chef John Murcko’s place on Main Street is all about cooking with fire—his massive Inferno kitchen grill by Grillworks runs on oak, cherry and applewood, depending on what’s cooking. But each dish is layered and nuanced, with global influences. Definitely a star on Main Street.

Glitretind –7700 Stein Way, Deer Valley, Park City, 435-645-6455. steinlodge.com. The service is polished, and the menu is as fun or as refined or as inventive as Chef Zane Holmquist’s mood. The appeal resonates with the jet set and local diners. The wine list is exceptional. But so is the burger.

Goldener Hirsch –7520 Royal St., Park City, 435-655-2563. aubergeresorts.com/goldenerhirsch. A jazzed up Alpine theme—elk carpaccio with pickled shallots, foie gras with cherry-prune compote and wiener schnitzel with caraway-spiked carrot strings.

Mariposa at Deer Valley–7600 Royal St., Park City, 435-645-6632. deervalley.com

(Open seasonally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal.

Mustang – 890 Main St., Park City, 435-6583975. mustangparkcity.com. A duck chile relleno arrives in a maelstrom of queso and ranchero sauce. Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrees.

Rime Seafood & Steak – 2300 Deer Valley Dr. East, Park City, St. Regis, Deer Valley, 435-940-5760. srdvdining.com. Acclaimed Chef Matthew Harris heads the kitchen at this simply brilliant restaurant at the St. Regis—meticulously sourced meat and seafood from his trusted vendors, perfectly cooked.

Royal Street Café 7600 Royal St., Silver Lake Village, Deer Valley Resort, Park City, 435615-6240. deervalley.com. (Open seasonally) Don’t miss the lobster chowder, but note the novelties, too. In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes.

The Blue Boar Inn –1235 Warm Springs Rd., Midway, 435-654-1400. theblueboarinn. com. The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch.

The Brass Tag – 2900 Deer Valley Dr. East, Park City, 435-615-2410. deervalley.com. In the Lodges at Deer Valley, the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley. Open seasonally.

Simon’s at Homestead resort

700 N. Homestead Dr., Midway, 800-3277220. homesteadresort.com. Simon’s boasts a robust menu of smoked meats, wood-fired pizza and local craft beer, while the Milk House offers both classic and unexpected flavors of ice cream, coffee and treats.

Spin Café – 220 N. Main St., Heber City, 435654-0251. spincafe.net. Housemade gelato is the big star at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin.

Eating Establishment

317 Main St., Park City, 435-649-8284. theeatingestablishment. net. Claiming to be the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts.

Fletcher’s on Main Street – 562 Main St., Park City, 435-649-1111. fletcherspc. com. Fletcher’s has a casual approach designed to suit any appetite, almost any time. Talented Chef Scott Boborek’s carefully sourced dishes range from burgers to Beef Wellington—with lobster mac and Utah trout.

Handle –136 Heber Ave., Park City, 435602-1155. handleparkcity.com. Chef-owner Briar Handly offers a menu, mostly of small plates, with the emphasis on excellent sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken.

Hearth and Hill –1153 Center Dr., (Newpark), Park City, 435-200-8840. hearth-hill.com This all-purposse cafe serves lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick.

High West Distillery–703 Park Ave., Park City, 435-649-8300. highwest.com. Order a flight of whiskey and taste the difference aging makes, but be sure to order plenty of food to see how magically the whiskey matches the fare. The chef takes the amber current theme throughout the food.

Lush’s BBQ –7182 Silver Creek Rd., Park City, 435-333-2831. lushsbbq.com. Tennesee-inspired BBQ you won’t soon forget.Think sharp vinegar with a hint of citrus and just a touch of sweetness. When the meat’s just coming off the smoker, you’d be hard pressed to find better ribs, brisket or pulled pork anywhere.

Zermatt Resort –784 W. Resort Dr., Midway, 435-657-0180. zermattresort.com. The charming, Swiss-inspired resort hosts both the high-end, but straight-forward, Z’s Steak & Chop Haus and the less formal Wildfire Smokehaus, home to smoked meats and draft beer.

Park City Coffee Roasters –1764 Uinta Way, Park City, 435-647-9097. pcroaster. com. The town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town.

Wasatch Bagel Café –1 300 Snow Creek Dr., Park City, 435-645-7778. wasatchbagelandgrill.com. Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon.

Windy Ridge Bakery & Café –1750

Iron Horse Dr., Park City, 435-647-2906. windyridgebakery.com. One of Park City’s most popular noshing spots—especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees.

Burgers & Bourbon – 9100 Marsac Ave., Park City, 435-604-1402. montagehotels. com/deervalley. Housed in the luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite foods. The burgers are stupendous, there’s a great list of bourbons to back them, and the milkshakes are majorly good.

Viking Yurt

1345 Lowell Ave., Park City, Park City Mountain Resort, 435-615-9878. thevikingyurt.com. Arrive by sleigh and settle in for a luxurious five-course meal, featuring a healthy introduction to the nordic beverage aquavit. Reservations and punctuality a must.

Blind Dog Grill –1251 Kearns Blvd., Park City, 435-655-0800. blinddogpc.com. The kitchen offers imaginative selections even though the dark wood and cozy ambience look like an old gentlemen’s club. Don’t miss the Dreamloaf, served with Yukon gold mashed potatoes.

Sammy’s Bistro –1890 Bonanza Dr., Park City, 435-214-7570. sammysbistro.com. Downto-earth food in a comfortable setting. Sounds simple, but if so, why aren’t there more Sammy’s in our world? Try the bacon-grilled shrimp or a chicken bowl with your brew.

Silver Star Cafe –1825 Three Kings Dr., Park City, 435-655-3456. thesilverstarcafe.com

Comfort food with an upscale sensibility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. The location is spectacular.

Red Rock Junction –1640 W. Redstone Center Dr., Ste. 105, Park City, 435-575-0295. redrockbrewing.com. The house-brewed beers— honey wheat, amber ale or oatmeal stout, to name a few—complement a menu of burgers, brick-oven pizzas and rotisserie chicken.

Squatters Roadhouse –1900 Park Ave., Park City, 435-649-9868. squatters.com

Everyone loves the bourbon burger, and Utah Brewers Co-op brews are available by the bottle and on the state-of-the-art tap system. Open for breakfast daily.

Wasatch Brewery– 250 Main St., Park City, 435-649-0900. saltlakebrewingco.com

This was the first brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too.

Deer Valley Grocery & Cafe –1375 Deer Valley Dr., Park City, 435-615-2400. deervalley.com. The small lakeside spot serves sandwiches and lunch specials, plus it’s a great place to stock up on deer Valley classics to take home—think classic Deer Valley turkey chili.

Woodland Biscuit Company– 2734 E. State Hwy. 35, Woodland, 435- 783-4202. woodlandbiscuitcompany.com. Breakfast is the real deal here so pile on the bacon and eggs but if you sleep late, not to worry—burgers, sandwiches and tacos are good too.

Café Terigo – 424 Main St., Park City, 435645-9555. cafeterigo.com. This charming café is the spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are café-goers’ favorites.

Courchevel Bistro – 201 Heber Ave., Park City, 435-572-4398. courchevelbistro.com

Named after Park City’s sister city in the Savoie region of France, which happens to be the home turf of Chef Clement Gelas and is he having some fun with his mother cuisine. Be guided by him or your server and try some French food like you haven’t had before.

Fuego – 2001 Sidewinder Dr., Park City, 435645-8646. fuegopizzeria.com. Off the beaten Main Street track, this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and wood-fired pizzas are edgy, but they’re good.

Ghidotti’s – 6030 N. Market St., Park City, 435-658-0669. ghidottis.com. Ghidotti’s evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup.

Grappa –151 Main St., Park City, 435-6450636.

grapparestaurant.com. Dishes like osso buco and grape salad with gorgonzola, roasted walnuts and Champagne vinaigrette are sensational, and the wine list features hard-to-find Italian wines as well as flights, including sparkling.

Sushi Blue –1571 W. Redstone Center Dr. Ste. 140, Park City, 435-575-4272. sushiblueparkcity.com. Find the yin and yang of Asian-American flavors in Bill White’s sushi, excellent Korean tacos, crab sliders and other Amer-Asian food fusions, including the best hot dog in the state, topped with bacon and house-made kimchi.