Utah Bites

New Bar Bites & Cocktails in Salt Lake and Beyond

Tupelo closing for Spring Break. Easter brunch at Hearth & Hill. New bar bites and cocktails at Fleming’s.


Tupelo Spring Break

Our friends at Tupelo Park City are taking a well-deserved spring break following a very busy 2022-23 winter season. Tupelo will close on Monday, April 17th and reopen for the summer season on Wednesday, May 24th. 

So you only have a few more weeks this spring to enjoy signature Tupelo dishes from Chef/Owner Matt Harris like Maine Lobster Pasta; Braised Niman Ranch Short Rib with White Corn Grits; Griller Iberian Pork Should; Nashville Hot Chicken Bites; Roasted Idaho Trout with duck fat potatoes; Pan-Roasted King Salmon, and much more, including an award-winning wine and drink list. Make your pre-break reservation ASAP!

New Bar Bites & Cocktails at Fleming’s

Fleming’s Prime Steakhouse & Wine Bar at The Gateway invites guests 21 and over to mix & mingle during social hour in the bar area from 4 to 6 p.m., Sunday through Thursday. They’ve launched a new Social Hour Bar Bites Menu and introduced a selection of $9 hand-crafted cocktails to enjoy. 

Among the new bar bites are Fleming’s Prime Steakhouse Sliders, Spicy Tuna Wonton, Couscous Fritter, Crispy Chicken Bites, Bourbon & Apricot Glazed Meatballs, Crab Cake Bites, Tempura Shrimp, and Whipped Burrata Crostini. New Social Hour cocktails are Time is Honey, Tequila Me Softly, Keep Your Gin Up, and Olive a Martini. 

Easter Brunch at Hearth & Hill

This Easter Sunday, Executive Chef Eric Diaz and the team at Hearth & Hill are presenting a brunch buffet with spring-forward dishes catered to every palate. From 10 a.m. – 2:30 p.m. guests will be able to choose between offerings like juicy Prime Rib served with au jus and horseradish cream, succulent Atlantic Salmon with Chimichurri, or fluffy Eggs Florentine to name a few. Of course, it wouldn’t be a true brunch buffet without an omelet station, build-your-own parfaits, and a bountiful assortment of pastries and desserts by Executive Pastry Chef Jessie Rae Nakoneczny, including Mini Carrot Cupcakes, Chocolate Coconut “Bird Nests,” and Mini Strawberry Rhubarb Shortcakes.

The cost for Hearth & Hill’s Easter Brunch Buffet is $59.95 per adult and $29.95 per child. Kids under 4 eat free. For reservations, click here



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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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