Utah Bites

Christmas 2020 Dining—Restaurant Meals, Take-Home Food Kits, & More for a COVID Christmas

Restaurateurs are getting creative for Christmas. Some are offering holiday take-home meal kits and other resourceful options for dining during Christmas. Here are a few of them, including some dine-in destinations.


Most restaurants would be closed on Christmas Day during normal circumstances. In a pandemic, there are even fewer places to dine on Christmas and Christmas Eve than would usually be the case. However, restaurateurs are getting creative. Some are offering holiday take-home meals kits and other resourceful options for dining during Christmas. Here are a few of them, including some dine-in destinations.

Kaiser’s Bar-B-Q is offering Christmas ducks for the holidays. Each duck is approximately six pounds and smoked with mesquite on Christmas Day for pickup between 10 a.m. and 1 p.m. The ducks are $36 and can be purchased by calling 801-355-0499. Customers can choose a favorite rub: salt & pepper, garlic, brown sugar, orange marmalade or Kaiser’s Christmas rub, as well as a choice of mop: Kaiser’s Bar-B-Q sauce, butter, honey butter, butter & garlic, hot sauce or lemon-ginger sauce. 

And speaking of BBQ for Christmas, Sugarhouse BBQ is offering a whole smoked turkey dinner for the holidays for $100, to be picked up either the Wednesday or Thursday before Xmas. The dinner includes a whole smoked turkey, 1 pint of turkey gravy, 2 pints of mashed potatoes, 2 pints of stuffing and 1 bottle of BBQ sauce. The dinner is meant to feed 8 people. Order by calling 801-463-4800. 

At Table X, they are accepting online orders for baked holiday breads to pick up on December 23rd. Holiday breads include panettone, croissants, sourdough, butter and banana bread, plus cookies.

At Log Haven restaurant in Millcreek Canyon you can enjoy a gorgeous scenic wintertime drive for curbside pick up of chef Dave Jones’ incredible Beef Wellington meal ($125) from the restaurant’s LogDASH menu. The folks at Log Haven say Beef Wellington serves two guests. I am here to testify that those would have to be two very hungry guests. We got four servings from ours. Anyway, the take-home meal includes one Beef Wellington; a classic Caesar salad with sourdough croutons and parmesan cheese; fingerling potatoes; seasonal vegetable; red wine demi glace; and a choice of dessert: cheesecake with fresh strawberry compote or chocolate flourless cake with raspberry sauce. Reheating instructions are included. 

Scott Evans’ Pago and Finca restaurants are offering Christmas meal kits to order online and pick up on Wednesday, December 23rd between noon and 4 p.m. Omnivore meal kits are $65 (two servings), while vegetarian and vegan meal kits are $35 (two servings). Click here to view the Finca Christmas meal kits and to see the Pago kits, click here. In addition, Pago offers holiday party platters available to pick up until December 30th.    

Manoli’s is offering customers Christmas take-and-bake meal kits available for pick up on Christmas Eve between noon and 4 p.m. Manoli’s kit options include a Cocktail Kit (makes 4 cocktails/$6), Christmas dinner for 2 ($60) or Vegetarian Christmas dinner for 2 ($60). The Vegetarian dinner includes mushroom duxelle bougatsa, parsnip puree, roasted Brussels sprouts, and caraway lime vinaigrette. The regular Christmas dinner consists of coriander and red wine-braised boneless short ribs, parsnip puree, roasted Brussels sprouts and caraway lime vinaigrette. Preorder by clicking here

In Park City, Hearth and Hill is offering a variety of holiday curbside Christmas and New Year’s meals to feed 6 people. The Christmas Eve meal (available for pick up December 24th from 11 a.m. to 3 p.m.) features beef tenderloin with roasted shallot cream sauce; glazed yams; cauliflower gratin; spinach dip with tortilla chips and garlic bread; cedar plank salmon with horseradish crust; shaved Brussels sprouts and almond salad; and elk meatballs with herb-cranberry sauce and is priced at $225. The Christmas week family meal (available Dec. 21-27) includes roasted pork loin with apple compote; roasted fingerling potatoes with gremolata; shrimp cocktail with heirloom tomato sauce; and creamed spinach ($100). The New Year’s Eve celebration for 6 ($225) features shrimp cocktail; korean spiced chicken wings; wagyu beef sliders; hummus & yogurt dip with chips and crudites; crab cakes with mustard aioli; deviled eggs; and potato perogies with sour cream.

If you’d prefer to dine-in, Tuscany is offering a four-course Christmas Eve Dinner with a first course of fried crab balls followed by a choice of lobster chowder or pear salad. The third course is a choice of pan-seared diver scallops, garlic lamb chops, slow-roasted Prime rib, or four cheese ravioli (vegetarian). The fourth course is dessert and the cost is $75 per person, tax and gratuity not included. Call 801-277-9919 for reservations. 

Tuscany’s sister restaurant, Franck’s, is also hosting a Christmas Eve dinner, priced at $85 for adults and $35 for kids 12 and under, tax and gratuity not included. An amuse will be followed by a four-course meal starting with hot & cold King salmon with grilled Humboldt calamari dirty rice. The second course is pho veloute with edamame-mint relish and candied duck confit, followed by a third course of Kurobuta pork prime rib with cranberry thyme sauce, creamed trumpet mushrooms, sashimi prawns, puffed pork, russet potato puree and apple mostarda. For dessert, there will be gingerbread cheesecake. Call 801-274-6264 to reserve your spot.

Also for in-house dining, Rodizio Grill is accepting reservations for Christmas Eve with an extended holiday menu that includes orange turkey, ribeye and more. Holiday pricing is $39.99 per person and includes one select dessert. Plus, all families (groups of 4 or more) will receive a special $25 offer for a future visit in 2021.

Culinary quote of the week: 

“Nothing says holidays like a cheese log.” — Ellen DeGeneres   



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Food writer Ted SchefflerOriginally 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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