Eat & Drink
Hungry? Thirsty? We hope so, because you're going to want to take a big bite out of Utah. And to go with it, perhaps a few swigs of our award-winning small batch liquor and microbreweries.
Our chefs are as focused on what's "local" and as farm-to-table savvy as chefs anywhere—year 'round. Northern Utah's artisan cheesemakers have put Utah on the culinary map, winning worldwide competitions and accolades. The same goes for one of the country's most revered Italian salumieres who likens Salt Lake's air to his Italian alps, so don't be surprised to find some local prosciutto on your plate. True, we're landlocked, but these culinary masters also know exactly how to tap their sources worldwide and reel in every imaginable kind of seafood at Salt Lake International Airport the day it's caught.
The depth and breadth of the wine cellars at our ski resorts is nothing short of stellar. Our brewmasters can barely catch their breath between craft beer festivals and award ceremonies. Utah's High West Distillery, the first since the 1800s, has knocked everyone's socks off with all the award-winning whiskey and vodka created in its Park City headquarters.
From skier's breakfast buffets to après ski and pristine sushi rolled by masters, we promise—you won't stay hungry—or thirsty for long in Utah.
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After an unforgettable season of eating and skiing, I’ve compiled a list of a few of my favorite things. This isn’t my “Best of Ever” list, just a compilation of delicious dishes and experiences that somehow missed making the blog but that shouldn’t be missed.
From high mountain lodges to downtown drive-thrus, there’s a burger out there for every mood. But these aren’t your mama’s Macs; today’s burgers are flavor-packed masterpieces that’ll make your mouth water. I’ve found a few new ones and listed some old faves.
Wipe the visions of Salisbury steak, mixed vegetables and mystery gravies from your mind. These buffets (it sounds better if you pronounce it boo-fay with a French accent) offer a bounty of fresh pastries, chef-inspired entrees and tricked-out treats.
Located in downtown Salt Lake City, Bambara is a nouveau posh American bistro where everything is good. No, really. In charge is Chef Nathan Powers, a lifelong lover of skiing, Ferraris, and a fetish for Italian bicycles.
Honeycomb Grill's menu is a delightful blend of American street food, noshy classics and playful surprises. The spacious, welcoming space is a place to take a break from skiing for families and friends.
Needing a break from bready stuffings and figgy puddings, I head to the Aerie at Snowbird for light sushi and other high elevation dishes.
Bluebird skiing, base-jumping and bourbon cocktails contribute to a superb holiday weekend in Utah.
My first collaborative interview experience takes place at Plum Alley in Salt Lake City. I got to talk all things skiing and foodie over crispy pork belly buns and the best braised greens I've ever had. Guest blogger Kelley Epstein investigates.
Bone-thawing bowls of intense, steaming ramen do the trick at Salt Lake City’s Plum Alley, a hip joint for savory Southeast Asian food and lively spirits. Guest blogger Pamela Olson investigates.
I am often asked "where is the best place to take lessons?". There is no right answer because we all look for something different. In starting our weekly lessons at Deer Valley, the Bambi class is small, the food is awesome and Mommy time is superb!