Award-Winning Cuisine in the Privacy of Your Home

Enjoy HSL’s award-winning cuisine in the privacy of your own home. Spice Kitchen Incubator is “excited to be offering Spice-to-Go again!”

Ted Scheffler

May 15, 2020

HSL - curbside pick up SLC

HSL To-Go

In Park City, Handle restaurant plans to open for takeout very soon – stay tuned. In the meanwhile, Handle’s sister SLC eatery, HSL, is now open for takeout, Tuesday through Saturday, from 4 p.m. to 9 p.m.

This is a chance to enjoy HSL’s award-winning cuisine in the privacy of your own home, or maybe picnicking in a park – social distancing, of course. Orders may be placed via the HSL website or by calling 801-539-9999.

Takeout menu items include fried chicken for 2 with collard greens, white bean & pork ragout, biscuits, and choice of dessert. A la carte choices range from an HSL burger “happy meal” and mushroom Bolognese; to market fish with horseradish soubise; General Tso’s cauliflower; kale salad with Champagne vinaigrette; desserts such as chocolate torte and whiskey caramel pudding; plus staples like HSL sourdough bread, buttermilk biscuits, cocktail mixes, and more.

Spice Kitchen Curbside

Spice Kitchen Incubator is “excited to be offering Spice-to-Go again!” They say, “As our community begins to open back up, Spice-to-Go will begin curbside pick-up on Thursday, May 21st. This new process will introduce an online ordering and payment system along with curbside pick-up from our location at Square Kitchen.”

The Thursday, May 21st menu features Noor al Sham Syrian beef kebabs braised in a hearty homemade tomato sauce and served over saffron rice. Comes with a green side salad.The Noor al Sham vegan, dairy-free, gluten free option will be braised Syrian-style veggies topped with a homemade tomato sauce and served over saffron rice. Comes with a green side salad. Included with each entree is a green side salad with tomatoes, cucumbers, and lemons, dressed in a lemon and mint vinaigrette.

Spice Kitchen

Thursday, May 28th features Island cuisine from Kuya Del with Chicken Katsu Sando – Crispy panko-style chicken cutlets served with a lightly pickled shredded cabbage between two slices of Japanese milk bread and spicy mayo. Served with a side of miso soup. The vegetarian dish is the Beyond Meat Sando – Crispy panko-style Beyond Meat served with a lightly pickled cabbage between two Japanese milk bread slices and spicy mayo. Served with a side of miso soup.

FOR MORE RESTAURANT REVIEWS GO HERE.

THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

CLICK HERE AND RECEIVE WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE, AND DRINK OF THE WEEK.

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.

SUPPORT OUR SPONSORS: click on their logos to visit their website

[envira-gallery slug=”food-logos”]

Utah Bites

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.