Outdoor Dining @ The Gateway
With long anticipated spring weather having made its return, along with a renewed sense of optimism with the prevalence of COVID-19 vaccines, The Gateway has announced enhanced outdoor seating and extended hours at a number of their excellent dining venues.
In addition to open air seating at The Gateway’s common areas, outdoor dining can be enjoyed at ‘Bout Time Pub & Grill, Costa Vida, MidiCi’s Neapolitan Pizza (outdoor patio with fire pit), HallPass Food Hall patio and outdoor bar, The Store, and Seabird Bar & Vinyl Room, which now has two patios: in front of and behind the bar with additional seating and fire pits.
Mariachis & More for Cinco de Mayo @ H&H
Park City’s Hearth and Hill restaurant is known for its creative approach to food and fun, such as their Hip Hop Sunday brunch. Well, for Cinco de Mayo – Wednesday, May 5th – Hearth and Hill is offering a special curbside and delivery Mexican family meal to serve four, priced at $120.
The menu includes hamachi ceviche, queso & guacamole with chips, mole short rib with fresh tortillas, tomato relish & cotija cheese, pozole, elotes, avocado & black bean salad, and house-made caramel flan. Also available is a house-made Margarita mix package for an additional $20. Also, there’s a special delivery option: for $25 Mariachi Carols will come to your house with Hearth and Hill’s delivery and play two or three songs for you and your family and guests. For more information and to reserve your Cinco de Mayo meal, call 435-200-8840.
Afterword Spring Break
Maggie, Matt and their fine team at Heber’s Afterword by Tupelo Park City restaurant say they are “taking a quick spring break to rest and refresh after a challenging season for us. Thank you to all of our customers for your support as we continue to write our story. We’re excited to serve you again this spring and patio season is coming!” Afterword will reopen on Wednesday, May 5th.
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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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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