Autumn is that insatiable season between summer and winter when the cooler weather begins to dictate both our taste buds and time, forcing our search for pumpkin-flavored provisions, gut-warming fare and seasonally-inspired spins on summertime favorites.
The time of year when fall dishes claim valuable real estate on some of the town’s most popular menus, transitioning the fleeting reds and yellows from the tree tops to our plates, allowing us to extend the weeks and savor the days. Here are a few fall menu items we’re excited about.
Hearth and Hill
One of the town’s best new restaurant additions is featuring several new dishes for fall, including: hamachi crudo, tempeh bahn mi, apple salad and elk saltimbocca. Don’t miss the soba noodle salad–complete with cucumber, avocado, charred broccoli, chili, scallion, radish and finished with a yuzu sesame dressing.
Vessel Kitchen
Don’t abandon salads yet! Vessel Kitchen is featuring their new cream and honey salad, served with mixed greens, burrata mozzarella, snap pea, jicama, yellow pepper, toasted coconut, local micro kale, pita strips and a honey ginger vinaigrette.
Five5eeds
Park City’s colors have been on full display this month, but as the oranges fade outside, look to Five5eeds for their pumpkin smoothie bowl topped with almonds, coconut, granola, apple and cacao nibs for your next true taste of fall.
Park City Provisions
A local favorite is now featuring an even creamier way to start those crisp October mornings: overnight oats. Made with coconut milk, chia seeds, golden raisins, cranberries, maple syrup and topped with fresh berries.
Blue Boar Inn
Midway, Utah’s Swiss Alps, is ready and waiting this autumn with a well-known European dish, Holsteiner Snitzel, which includes sautéed spaetzle, asparagus, fried egg and a citrus beurre blanc.
Kimpton Hotel Monaco, Salt Lake City, Bambara
A quick trip to Salt Lake City delivers a hearty fall meal for those cold nights bustling about the big city. Kimpton Hotel Monaco’s restaurant, Bambara, is showcasing culinary expertise with a grilled filet of beef served with duck-fat roasted fingerling potatoes, leak purée, mushrooms and black truffle aioli.
