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.
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.
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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.