Elevated Comfort Food for Brunch or Lunch at Tupelo Park City
There is no shortage of excellent restaurants in Park City. but since it opened a few years ago on Main Street, Tupelo restaurant has been one of my go-to favorites. Executive Chef/Owner Matt Harris takes food very seriously, although he avoids making it too precious. And while he favors using local, often organic, products in his cooking such as local mushrooms and apricot lavender honey, his culinary influences are global.
When I look at the Tupelo Park City menu it shouts “comfort!” to me. But this is elevated comfort food, whether I’m enjoying deviled eggs with fried country ham and creme fraiche, Maine crab toast with roasted garlic aioli, or rabbit bourguignon made with local mushrooms, fresh pappardelle, and smoked parmesan.
Brunch / Lunch Time Recommendations
And while dinner is always a special treat at Tupelo, I’ve come to really enjoy tucking into lunch during the ski season or Sunday brunch year ‘round. Sunday brunch is especially festive thanks to the bustling Tupelo Bloody Mary Bar.
At lunchtime or brunchtime, I heartily recommend a couple of awesome starters. First, there’s the Buttered Maine Crab Toast: Juicy Maine crab on toasted sourdough with grilled avocado and fennel. And then equally as tempting is an order of Rockhill Creamery Cheese Fritters – whipped goat cheese with pepper jam and toasted coriander.
There are few things I like better than steamed mussels and the Maine mussels at Tupelo Park City with garlic, chili, herbs, and grilled olive oil bread is outstanding. Or, for something more “brunchy,” try the local andouille sausage with fresh corn grits, sunny side egg, and sauteed farm greens. Chef Harris is a Southern boy and knows what to do with grits, greens, sausages and such.
Since she’s gluten-free, my wife appreciates the inclusion of menu items like the Local Utah Trout at Tupelo Park City. The thick, tender and flaky trout fillet is served atop a bed of corn grits and sauteed local farm greens, with crispy potato bits and topped with caviar creme fraiche. Not a morsel was left untouched by the missus.
As for me, my favorite lunch/brunch item hands-down is the rib-sticking Chicken & Waffle. Crispy, breaded-and-fried boneless chicken is served on a scrumptious homemade sweet potato waffle, then topped with country pepper gravy and a perfect fried sunny-side-up egg. It just doesn’t get any better than that.
But wait! There’s more. Pastry chef Shirley Butler creates edible magic in the Tupelo Park City kitchen and from her pavlova to the irresistible buttermilk biscuits with honey butter, you do not want to pass up her creations. Add one of the best service staffs in the state into the mix and dining at Tupelo becomes a can’t-miss proposition.
Culinary quote of the week:
Eternity: Two people and a ham. — Dorothy Parker
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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