Utah Stories

Bout Time Pub & Grub, Chef Series @ Laurel, and The Bake Shop Opens in Park City

Bout Time Pub & Grub in Tooele, Laurel Brasserie & Bar hosting a seasonal chef series, and Bake Shop opens in Park City.


New Bout Time Pub & Grub Opens

Utah’s homegrown Bout Time Pub & Grub has opened their newest Utah location – the 14th – in Tooele. The pub owners, James Young and Curtis George are excited to bring their 10 years of Bout Time service to Tooele and the surrounding communities.

“We are very excited to introduce our newest location in Tooele,” said Tim Ryan, CFO of Bout Time Pub & Grub. “Our goal is to create an inviting space where neighbors and friends can come together and enjoy fresh, craveable food, drinks, and the game. We want people to feel like they are part of the family when they walk through our doors.”

Ryan adds, “We want everyone who visits to have a great time. Whether you’re looking for a relaxed after-work hangout or front-row seats for the latest NFL action – Bout Time is the place for you.”

The new location in Tooele is at 615 North Main Street and is open daily from 10 A.M. to 1:00 A.M. 

Chef Series @ Laurel

Laurel Brasserie & Bar has launched a seasonal chef series which will run every third week through October. According to the team at Laurel, “ On Saturday, September 16th, Laurel Brasserie proudly partnered with The Elysian Bar to present a special evening with Executive Chef Kyle Focken. Guests gathered in the warm and welcoming ambiance of Laurel’s private dining rooms and were granted a chef’s table dining experience, which included a five-course tasting menu, paired along with specialty cocktails and wine selections. Chef Focken introduced each dish and his personal food philosophy—that food should make us feel good, and not overly full.”

“Chef Focken was joined in the kitchen by Laurel’s own Executive Chef Fernando Soberanis and Chef de Cuisine Tomas Olvera. Together they presented signature dishes from Elysian Bar, including a Caprese-style oyster course, an Heirloom Tomato Gnocchi for the pasta course, Branzino and Tri-Tip were served as the two centerpiece main dishes, and a Chocolate Tart with notes of hazelnut, pistachio, orange, and honey.”

In collaboration with Wade Cellars, a wine brand created by NBA champion and entrepreneur Dwayne Wade, Laurel Brasserie & Bar presents their second dinner event of the fall series, When We Gather. Led by Laurel’s Chef Fernando Soberanis, the community is invited to be a part of this unique family-style dining experience. The evening will feature a four-course menu spotlighting seasonal fall dishes like Pumpkin Arancini, Slow Braised Beef Short Rib, and Butternut Squash Tortelloni harmoniously paired with Wade Cellars wines. To reserve your spot visit LaurelSLC.com. 

Devin Logan, John Courtney & Paige Courtney. Photo by Ben Pieper of Point Productions.

Bake Shop Opens in Park City 

John and Paige Courtney, husband-and-wife business partners, have joined forces with three-time Olympian skier Devin Logan to open Park City, Utah’s newest bakery and café – The Bake Shop – which will open at 1154 Center Drive, across the street from the Courtney’s Chop Shop in Kimball Junction, this weekend. The 1,200 square-foot bakery and café with 16 seats, features pour-over coffee using beans from Lamill Coffee while utilizing a unique, state-of-the-art coffee system from Poursteady.

According to The Bake Shop folks, “The menu features three main sections, including “Dough & Sweets,” “Grab ‘n’ Go,” and “Coffee & Such.” Dough & Sweets includes sourdough batard; baguettes; brioche; sourdough English muffins; sourdough pita; croissant; pain au chocolat; kouign-amann; Zukerkuchen; a variety of Danish; banana bread; zucchini muffins; chocolate chip cookies; brown butter brown sugar cookies; butter & barley ice cream; and custom cakes. In addition to the pour-over coffee, there’s also hot tea and iced drinks on tap, including nitro matcha, Vietnamese coffee, and kombucha. On the savory side, The Bake Shop offers a house salad, hummus, house-made turkey on baguette, tomato mozzarella on baguette, ham & cheese on brioche, breakfast sandwiches on English muffins, seasonal quiche, Locals Only jam, and Miss Katie’s Egg Casserole, which combines savory egg pudding with leftover bread, sausages and peppers.”

“I’ve worked in so many restaurants in my life, and I think this will be a perfect complement to Chop Shop, which has completely different offerings. We all feel that this is going to be a hit for Park City-area bread and baked goods lovers,” said John Courtney. “We’re so excited to get the doors open, and we’re really excited to introduce our pour-over coffee service, which produces some really delicious coffee that complements our pastries very well.”

Devin Logan is a three-time Olympian who was the inaugural Olympic silver medalist in slopestyle skiing in 2014. A recent Westminster College graduate, she found her passion for food while off the slopes after retiring in 2022. “I have always loved cooking and started cooking more and more for myself and teammates while traveling for skiing,” said Logan. “Like most others, I started baking during the pandemic, and that passion has continued to grow. I am fortunate enough to have found a passion off of the slopes, and I’m excited about turning it into my second career.”

, , , ,

Join our newsletter.
Stay informed.

Related Articles