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The cauliflower at HANDLE

Image: Mark Maziarz


136 Heber Ave, 435.602.1155

Inspired by classic buffalo wings, Chef Briar Handly’s signature small plate has all the satisfying tang of the familiar bar-food staple with none of the guilt. “By using veggies with flavor, sourced from local farmers and prepared fresh daily, we can transform and elevate a dish that everyone knows,” Handly says.

Fresh Dungeness Crab Tower

Royal Street Café at Deer Valley
7600 Royal St, 435.649.6724

“Pairing the fresh crab with avocado, tomato, and sweet pea sprouts, not over-dressing it, and allowing the guests to incorporate their own amount of wasabi, soy-ginger, and sweet chile sauces makes for a delicious combo appealing to many tastes,” says Executive Chef Clark Norris.

Pork Belly Lettuce Wraps

Boneyard Saloon
1251 Kearns Blvd, 435.649.0911

No need to fret if you're gluten free, these pork belly lettuce wraps are the appetizer for you. Delicious pork belly wrapped in butter lettuce with crispy rice noodles, died tomato, and a special sesame chili glaze. Try them with a Uinta Hop Notch IPA or a Chimay Premier Ale. 

Wagyu Beef Nachos

Apex at Montage Deer Valley
9100 Marsac Ave, 435.604.1300

Chef Christian Ojeda elevates this game-time snack with tender Wagyu beef, served in classic south-of-the-border tandem with al dente black beans, fresh tomatoes, local cheddar, guacamole, and sour cream. A nosh ideally accompanied by Park City Brewery’s Breaking Trail Pale Ale.

Deviled Eggs

High West Saloon
703 Park Ave, 435.649.8300

High West spices up this picnic potluck dish with cumin and then sprinkles candied bacon on top. Paired with a side of pickled cauliflower, these eggs hit all the quad-fecta of flavor notes: salty, savory, sour, and just a little sweet. Try them with the Dead Man’s Boots: whiskey, tequila, lime juice, and beer. 


Bodega on Main
710 Main St, 435.649.6979

End your evening in true Spanish tapas style with this sinfully sweet and satisfying dessert dessert. It doesn’t get more appetizing than sugar-coated fried dough served with warm chocolate dipping sauce—unless a glass of cabernet or zinfandel is involved.