Dishing Park City
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Magazine
Created by foodies, for foodies, Dishing Park City, offers residents and visitors entertaining information about the local restaurant scene. From well-traveled and well-fed foodies to a kitchen novice who rarely challenges his or her palate but likes to eat out for convenience, Dishing provides easy, approachable content.
From the bi-annual print publications to a website providing a comprehensive calendar of events, happy hours and specials, recipes, video content and link to restaurant listings and reservations, Dishing prides itself on being the first to publish local restaurant information and food-related news. Source
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Media Outlet details
| Scope | Local, Consumer |
|---|---|
| Language | English |
| Country | United States of America |
| Media Market | Salt Lake City |
|
Similarweb UVM |
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|
Comscore UVM |
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| Frequency | Biyearly |
Recent Articles
Search ArticlesAsk For It: DeeLicious Park City’s Curry Chicken Salad
Jump to recipe Editor’s request: I can’t get enough of the lunch options at DeeLicious, but the chicken salad is something that I would die to have the recipe for.
A Spirited Pairing: Tupelo Welcomes Tequila Komos to Park City
There are tequila dinners, and then there are dinners that make you rethink what tequila can do at the table. On Thursday, Sept. 24, tupelo Park City is teaming up with Tequila Komos for a four-course pairing dinner built around bold flavors, polished pours and a little late-September indulgence. Beginning at 6:30 p.m., chef-owner Matthew Harris will pair four dishes with four expressions from Tequila Komos.
Reservations Are Open for The Viking Yurt’s Winter Season
It may only be September, but one of Park City’s most distinctive winter dinner reservations is already calling. Reservations are now open for the 2026-27 season at The Viking Yurt, with opening night set for Friday, Dec. 18. Perched high on Park City Mountain, the intimate mountaintop restaurant turns dinner into a full winter evening, complete with a snowcat-pulled sleigh ride, Nordic-inspired cuisine and plenty of snowy scenery along the way.
A Lesson In: Kombucha with Han’s Kombucha
Jump to recipe Tips, tricks and a recipe for brewing “booch.” by Megan Rule photos by Blake Bellet THE FIRST SIGN THAT KOMBUCHA is alive is the fizz. A soft hiss escapes when the bottle opens, followed by bright, tangy aromas of fruit and tea. What began centuries ago as a simple fermented drink has found new life in kitchens, cafes and tap lists across the country. For Hannah Banick, founder and co-owner of Han’s Kombucha, the journey started simply — with a jar, some tea and curiosity.
Ask For It: The Cabin’s Coconut Margarita
Jump to recipe Editor’s Request: The Cabin is known for serving some of the best cocktails in town. We asked for the recipe behind its coconut margarita. The Cabin’s Coconut Margarita Cuisine Drinks Category Daily Dish Drinks Recipes Coconut cream and toasted coconut, for garnish 1 1/4 ounces Snow tequila 1 ounce coconut cream 3/4 ounce triple sec 1/2 ounce lime juice Rim a glass by dipping it in coconut cream, then rolling it in toasted coconut. Fill the glass with ice and set aside.
Sip Into September With Stein Collection Wine Dinners
September brings cooler evenings, changing colors and a reason to linger over dinner in Deer Valley. This month, Stein Collection is leaning into the season with two wine-forward dining experiences, from a weekly tasting series at Cena Ristorante to an intimate five-course dinner at Stein Eriksen Lodge. Whether you want to turn a Wednesday night into something special or settle in for a full evening of carefully paired courses, there is plenty to raise a glass to.
Ask For It: Overlook’s Banana Bread Pudding
Jump to recipe Editor’s request: Who doesn’t love banana bread? But Overlook really had me at banana bread pudding, if you can get the recipe… Overlook’s Banana Bread Pudding Cuisine American Category Ask For It Daily Dish Sweets 3 cups heavy cream 9 large egg yolks 3/4 cup sugar 3 teaspoons vanilla extract 1 loaf banana bread Ice cream, for serving Mint, for garnish In a large pot over medium-high heat, bring the heavy cream and vanilla extract to just boiling.
Ask For It: Ruth’s Chris’ Barbecue Shrimp with Spicy Garlic Butter
Editor’s request: The menu at Ruth’s Chris is always hard to narrow down, but we generally start with their delicious barbecue shrimp. I would love to know how they make it.
Ask For It: Versante’s Bacon Jam
Jump to recipe Editor’s request: The Versante Bagel is such a great start to the day, but the bacon jam they add is a game- changer. Could you ask for the recipe? I would love to add it to burgers at home. Versante’s Bacon Jam Category Ask For It Daily Dish Sauces & Dressings 1 pound bacon, diced 1 onion, diced 1 sprig fresh thyme 1/2 cup brown sugar 1/4 cup maple syrup 1 cup white balsamic vinegar Cook bacon in a large skillet or pot over medium heat until crispy.
Breakfast Bowls 5 Ways (+1)
1. HOUSE-MADE MUESLI Where to find it: Harvest Why we love it: Bright, fresh and naturally sweet, Harvest’s house-made muesli combines coconut chia-seed pudding with crisp apple slivers and coconut milk. Light but nourishing, it’s a refreshing start to the day and a perfect example of Harvest’s clean, ingredient-driven approach to breakfast. Home-made muesli at Harvest 2. OVERNIGHT OATS Where to find it: KITA Why we love it: Overnight oats meet granola and fruit with this filling combo.