Inside Vessel Kitchen


Vessel Kitchen has officially opened it’s doors and we’re slightly obsessed, as are a lot of people. They’ve only been open about three weeks but they are quickly building a community of like-minded people with the same goals of mindful dining.

heroVessel Kitchen founder Nicholas Gradinger did what any good entrepreneur does: solved a problem. Working in Kimball Junction, he noticed the lack of healthy, on-the-go options and he final took a concept he had been dreaming up for a while and made it a reality. “Frustration pushed me to do this.” says Gradinger. His goal was to serve real foods, to real people, in real time.

He joined forces with Chef and co-founder Roe’e Levy to make sure the food lived up to his vision. Originally from Israel, Chef Roe’e combined his experience and Gradinger’s concept to deliver a creative, always . His goal is to offer foods that he would feed his kids. He loves helping teach kids about food groups and enjoys the kids food plate that allows them pick their own meal serve

Almost everything at Vessel Kitchen is made in house but Chef Roe’e admits that if someone makes it better they’ll buy it,  but if not – they’re definitely making their own. They use only Redmond Real Salt and love partnering with local companies like Pink Elephant Coffee and Red Bicycle Breadworks (yes, you can now get crack bread in Kimball!)


So more about the menu. As soon as you walk in you’ll notice the friendly disclaimer on the wall that says there is no menu but every day there is an updated paper menu. There are so many different options which change daily, so you will always be feeding your vessel something new and fresh.

There are three types of adventures to go on at Vessel Kitchen, but endless opportunities. Here are the ways to feed your vessel:

The Vessels are large salads that are customizable and you either chose to be dressed light, medium or heavy. The salads range from lettuce based to rice or potatoes.

Breadworks are an array of bread creations from sandwiches to tacos. On the menu was falafel Naan with hummus, Mediterranean salsa, pickled onions, napa cabbage and tahini or the steak flatbread tacos with chipped beef, hummus, summer greens, tomatoes, chimichurri, spicy avocado dressing and lemon olive oil.

Market Plates are a build-your-own meal option with interesting and seasonal sides, sauces, falafel and fresh carved meat. You could literally go in every time and have a different combination.

They also serve beer and wine!



In addition, breakfast options include dishes like honey ricotta toast on peasant bread with fresh ricotta, raw honey, shaved almonds and rosemary or the avocado toast on sourdough chili flakes, sea salt, olive oil, lemon juice and a poached egg. Morning foccacia with housemade Labneh soft cheese, tomatoes, za’tar and olive oil. There are also several other egg dishes with interesting sauces and hashes.

Here is the current menu but as the seasons change, so will Vessel Kitchen. Make sure to stop in and fuel your vessel!





About Author

Live. Laugh. Write. Repeat. Lover of pizza, mimosas, Park City and her two dogs, Steve and Tyrone - but not necessarily in that order.

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