Tupelo to Open on Main Street

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There’s a new restaurant coming to town, and we can’t wait to try it out.

Brought to Park City by husband and wife team Matt Harris and Maggie Alvarez, tupelo will be taking the former space of Silver Restaurant on Main Street this autumn and will showcase a great mix of cuisine from around the world.

Chef Harris will feature different foods inspired from the various places he’s lived, including New England, the deep South and Utah. tupelo will explore “heirloom ingredient-driven cuisine” and showcase Harris’s southern roots and journey to the Beehive state. He moved to Park City to open J & G Grill at St. Regis.

This family friendly restaurant is slated to open at beginning of November. Another great aspect of tupelo is the hyperlocal feel that you will get when you enter the restaurant.

“We believe cuisine is more than cooking,” Harris said. “It’s a complex celebration of our community and depends on our relationships with each other and with our environment. Every day in the kitchen, the ingredients we work with speak volumes about the producer and their passion. We’re still learning and listening; we hope you will too.”

We know dishing is excited for tupelo to open, to see how they integrate local produce into their menu and to sample the different aspects of Harris’s roots. We will keep you updated on the opening. Meanwhile, check out this sample menu, and more about Harris below.

Starters

Hop Cured Trout Toast, Caviar, Spicy Radish, Buttermilk, Red Bicycle Rye 10 Nantucket Bay Scallop Crudo, Concord Grape Verjus, Spearmint, Pumpkin Oil 15

Entrees

Diver Dan’s Maine Scallop, Roasted Cauliflower, Nuts and Seeds, Capers, Fried Onions 36

48-Hour Braised Veal Cheek, Fried Country Ham, Parsnip Puree 32

Sous Vide Steelhead Trout (WA), Pastrami Spice, Celery Root, Sweet Potato Greens 30

Veg & grain

Cast Iron Roasted Broccoli Rabe, Smoked Pepper, Pecans, Soy Mustard 8 Grilled Heirloom Carrots, Cured Lemon, Spiced Sour Cream 8

Crispy Marble Potatoes, Marrow Butter, Roasted Black Garlic, Thyme 8

Before the St. Regis, Harris trained at some of the most renowned restaurants in the country. He began his culinary career with Kevin Rathbun and Pano Karatossos of the Buckhead Life Restaurant Group in Atlanta, where he eventually became Executive Chef of the Buckhead Diner.

Harris then opened Atlanta’s critically acclaimed
Market by Jean-Georges, achieving four-star reviews,
and trained at Jean-Georges Vongerichten’s famed New
York establishments. J&G Grill was the second restaurant he opened for the famed chef.

A long-time practitioner of the principles of slow food and farm-to-table cuisine, Matt has appeared on CBS’ “Fresh From the Kitchen” as a celebrity guest chef, a chef at Cochon 555, and in Food and Wine magazine, SKI Magazine, Esquire and more.

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About Author

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.

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