Handle Reopens
We were happy to hear from our friends at Handle restaurant in Park City that it has reopened for both indoor and outdoor service, seven days a week from 5 p.m. to close.
Seating is limited and so reservations are strongly urged. Takeout service is also available at Handle. The staff says, “If you are ordering takeout give us a call close to 5 p.m. and specify what time you would like to pick up. This will make your experience as seamless as possible.”
Popular menu items at chef Briar Handly’s eatery include General Tso Cauliflower, HSL Burger, Fried Chicken, NY “Baller” Prime Ribeye, Hamachi Tataki, Whiskey Caramel Pudding and much, much more, including a full bar with signature cocktails, wine, beer and such.
2020 Tomato Days Dine-Around
As a way of supporting Wasatch Community Gardens during this difficult time, a number of restaurants around town have come together to benefit the Gardens. From August 15 through September 15, the participating restaurants will offer a fresh tomato-themed dish from their menu that customers can order. 30% of the proceeds from the purchase of the featured tomato dish will go to support the work of Wasatch Community Gardens and their mission “to empower people to grow and eat healthy, organic, local food.”
Tomato Days Dine-Around restaurants and their featured tomato dishes are 3 Cups (housemade ricotta with heirloom tomatoes and peaches), Heritage Gardens (“curbside” dinner for 4 with grilled chicken and pasta pomodoro), Pizza Nono (summer pizza with cherry tomatoes, burrata, basil and fresh oregano), Pulp Lifestyle Kitchen (“The Hipster”: a tasty toast with smashed avocado, heirloom tomato, olive oil, sea salt, and fresh fresh ground pepper), Table X (heirloom tomatoes with fermented garden cardoon, nigella seed, basil and lemon-cardoon dressing), Trio Cafe downtown (Two dishes: tomato Bruschetta: seeded sourdough bread, housemade stracciatella, local tomatoes, opal basil; and BLT Wedge Salad: romaine, housemade pancetta, pistachio buttermilk dressing, local tomatoes, and sesame Dukkha).
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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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