DIG INTO THANKSGIVING BREAKFAST, BRUNCH AND LUNCH AT EATING ESTABLISHMENT

November 19 2015

PARK CITY, Utah (Nov. 2015) — Take a break from the kitchen this Thanksgiving and join Eating Establishment for breakfast or delicious Thanksgiving-inspired lunch the day-of, or brunch from the day after through the rest of the weekend. 

Park City’s longest-running full-service restaurant will be closing at 4 p.m. for the holiday, but it will be serving breakfast and lunch that morning and afternoon, plus special Turkey Eggs Benedict from Friday through the rest of the weekend. 

The lunch includes traditional turkey, stuffing, cranberry house-made garlic mashed potatoes, asparagus and a choice of soup or salad for $15.95 The Turkey Eggs Benedict are $11.95.

“Whether you’re planning an epic Thanksgiving feast at home and just want to escape for breakfast or brunch, or if a more low-key Thanksgiving lunch is more your thing, we’d love to have you join us at The Double E,” owner Rick Anderson said. 

To learn more, contact Christa Graff, of Graff Public Relations, by calling 435-640-7921 or emailing christa@graffpr.com

About The Eating Establishment

The Eating Establishment is the oldest full-service restaurant in Park City, Utah. Opened in 1972 when Park City was still just a budding tourist town, the restaurant has since grown into a beloved Main Street staple, serving more than 100,000 breakfasts, lunches and dinners every year. Many menu items haven’t changed since day one, and the legendary Miner’s Dawn skillet – seasoned potatoes, melted cheese, basted eggs and wheat toast – helped popularize breakfast skillets near and far. New menu items have been added over time to keep pace with changing tastes, but “The Double E” still holds true to its origins: traditional American food with a Western flare, served in a fun, friendly and casual setting, and all at affordable prices. There’s something for everyone at The Eating Establishment – especially families. To learn more, visit its website, www.theeatingestablishment.net.

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