Working with local farmers and purveyors to constantly tweak and refine menus is a culinary trend celebrated by many Park City chefs. And we love it. Seriously, we do! But we also crave those time-tested classics, dishes that have shaped the local dining scene in a way that would make it a crime to ever remove them from menus. Following is our list of Park City’s greatest-hits dishes, some old, some new, but all worth trying at least once. 

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Beef bourguignon fondue, Adolph’s

Image: Mark Maziarz

Chocolate snowball, The Mariposa & Seafood Buffet, Deer Valley Resort(7600 Royal St and 2250 Deer Valley Dr, 435.649.1000)

It’s only fitting that the resort’s most admired dessert is a melt-in-your-mouth, bittersweet chocolate boule covered in whipped cream that mimics a fluffy snowball. “We serve hundreds of these a week in the winter and do not get tired of eating the trimmings,” notes Stephen Harty, Deer Valley’s executive pastry chef.

Huevos rancheros, Squatters Roadhouse Grill(1900 Park Ave, 435.649.9868)

An egg-cellent Mexican breakfast so popular, it was carried over from the Mt. Aire Cafe’s menu when Squatters took over the space in 2006. Around 5,800 orders are made each year. To put things in perspective, that’s about 11,600 eggs.

Grapes and gorgonzola salad, Grappa(151 Main St, 435.645.0636)

Simple but refreshing, Bill White’s Italian-inspired salad has been a menu mainstay since Grappa opened in 1992—selling around 2,500 orders per year. “The final presentation looks like a grape bunch hanging from a vine,” says General Manager Star Finnegan.

Prime rib of beef, Grub Steak Restaurant, (2093 Sidewinder Dr, 435.649.8060)

There’s no question as to what Grub Steak’s MVP is. Year after year, it’s the slow-roasted prime rib, cooked to perfection on the bone for 18 hours. Insider tip: When you go, don’t wait too long to order; when the prime rib is gone, it’s gone.

High West lemonade

Image: Mark Maziarz

High West lemonade, High West Distillery & Saloon(703 Park Ave, 435.649.8300)

With more than 300,000 cocktails sold to date, spiked lemonade proves to be a winning libation of choice, regardless of the season. High West’s easy-drinking Double Rye whiskey pairs perfectly with the saloon’s spicy house-made lemonade.

Beef bourguignon fondue, Adolph’s, (1500 Kearns Blvd, 435.649.7177)

No one does Swiss-style fondue quite like Chef Adolph Imboden. While there are several options to choose from, his bourguignon is ordered like crazy year-round. Served with a bevy of sauces—from curry to béarnaise to mango peach—each bite is truly unique.

Local charcuterie board, The Farm, Park City Mountain Resort(4000 Canyons Resort Dr, 435.615.8080)

While The Farm’s menu changes seasonally, it’s safe to say that this in-demand spread isn’t going anywhere. Noshing an assortment of local Creminelli salami, grilled bread, and chef’s house-made accoutrements is the best way to après-ski in Canyons Village.

Sake martinis, Wahso(577 Main St, 435.615.0300)

Shaken and served tableside, diners have been going bananas for these fresh fruit saketinis since 2000. Pineapple Basil Bliss (think muddled pineapple and basil with house-made ginger syrup) is a top choice. And they’re notably large for just $10 a pop.

Wiener schnitzel, Goldener Hirsch Inn

Image: Mark Maziarz

Wiener schnitzel, Goldener Hirsch Inn(7570 Royal St, 435.649.7770)

Served alongside dill spätzle, sauerkraut, and a rich huckleberry butter sauce, the Wiener schnitzel is sold to the tune of 100 orders per night during winter at this cozy, Alpine-style restaurant. After one bite, you’ll understand why it’s been a hot commodity since GH’s doors opened in 1991. 

Smoked chicken risotto, Café Terigo(424 Main St, 435.645.9555)

“Several years ago while traveling in Italy, we tasted a very creamy, smoked chicken risotto that was so delicious we didn’t forget it,” says owner Debbie Axtell, who developed her own savory version for the restaurant. “We once tried to take it off the menu, thinking it wouldn’t sell in the summer, but we were wrong.”

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Cauliflower, the HANDLE

Image: Mark Maziarz

Cauliflower, HANDLE(136 Heber Ave, 435.602.1155)

Peep around the dining room at HANDLE and you’ll spot Chef Briar Handly’s signature cauliflower dish—a veggie take on classic buffalo wings—on most tables. “We dehydrate Frank’s RedHot into a powder, make a Frank’s vinaigrette, and whip blue cheese into a mousse to further reinforce our guests memories of this classic pairing,” Handly says.

Chicken fried chicken, Butcher’s Chop House(751 Main St, 435.647.0040)

Constantly rated the “best fried chicken in Park City” on Yelp and TripAdvisor, this crispy, double-dipped fried chicken accompanied by mashed potatoes, country-style gravy, and broccoli is soul food nirvana.

Wild game chili, Stein Eriksen Lodge

Image: Mark Maziarz

Wild game chili, Stein Eriksen Lodge(7700 Stein Way, 435.649.3700)

“This was the first recipe I put together when I came to the hotel over 16 years ago,” Executive Chef Zane Holmquist says of his popular chili—which gets its rich flavor from coffee, beer, chile, and onion. During winter, a whopping 1,200 gallons are made. 

Blueberry mojito, Royal Street Café, Deer Valley Resort(7600 Royal St, 435.645.6724)

Rum, house-made lemonade, blueberries, and muddled mint and lime come together to form Deer Valley’s most refreshing cocktail. “It’s a popular seller both winter and summer—whether it’s snowing or blazing hot, we can sell up to 75 or so in a day,” notes Bonnie Ulmer, Deer Valley’s lead bartender.

Firecracker shrimp, Shabu, (442 Main St, 435.645.7253)

The secret to this simple yet irresistible dish that’s been wowing palates for over 14 years? Fresh rock shrimp that look like miniature lobster tails and Chef Bob Valaika’s creamy, spicy sauce. But it’s the side of house-made teriyaki that completes the overall taste.

Veal and wild mushroom stew, Fireside Dining, Deer Valley Resort(9200 Marsac Ave, 435.645.6632)

Fun fact: This scrumptious stew was served for the first time at Food and Beverage Director Jodie Rogers’s wedding in 2003 at Empire Lodge. It’s the resort’s take on a traditional Swiss Alps dish, made with veal, wild mushrooms, lemon, and herbs.

Wagyu beef tataki, Yuki Yama Sushi(586 Main St, 435.649.6293)

Between the satisfyingly social act of cooking your own meal on a 500-degree Himalayan sea salt block and then indulging in melt-in-your-mouth wagyu medallions, this classic Japanese dish is serious greatest-hits material. “Last winter we sold 1,900 orders,” says owner Matt Baydala. 

Macadamia nut-crusted Alaskan halibut, Riverhorse on Main

Image: Mark Maziarz


Macadamia nut-crusted Alaskan halibut, Riverhorse on Main(540 Main St, 435.649.3536

Chef Seth Adams’s pescetarian masterpiece, served with broccolini, mango chutney, and herb-whipped potatoes, is so popular that staff members wager a dollar on how many orders will be sold on busy nights. Riverhorse purchased around 10,000 pounds of halibut and sold approximately 15,000 orders last year alone.

Crown roast of barbecued spareribs, Chimayo(368 Main St, 435.649.6222)

In 1993, a mouthwatering mixture of caramelized pineapple-glazed pork ribs, buttermilk onion rings, and whipped mashed potatoes was born. The rest is history. In fact, a diner once paid another table’s entire bill of $1,200 so her son could experience these ribs, which sold out that particular night.

Chicken flautas, Baja Cantina(1284 Lowell Ave, 435.649.2252)

Shredded chicken and cheese rolled in flour tortillas hits the the Mexican-food-craving bullseye. Local’s tip: ask for a side of agave-chipotle dipping sauce. “They’ve been on our menu since we opened our doors over 30 years ago,” says Jake McComb, general manager. “Last year we sold over 7,000 orders.”

Fish & Chips, Flanagan's

Image: Mark Maziarz

Fish and chips, Flanagan’s on Main(438 Main St, 435.649.8600)

In addition to perfectly poured Guinness pints (we hear it’s a science) and an inviting pub atmosphere, Flanagan’s is also known for authentic Irish fare. Crispy Black and Tan beer-battered cod with pub-style fries and scrumptious house-made tartar sauce to be exact. 

7452 Mary, J&G Grill, St. Regis Deer Valley, (2300 Deer Valley Dr E, 435.940.5760)

A nod to this tony hotel’s elevation, this not-so-average Bloody Mary is composed of a house-made mix, High West 7000 vodka, espuma (wasabi and celery foam), a pipette of Worcestershire and Tabasco sauce, and black lava salt—a homage to the area’s mining history.

Pad Thai, Bangkok Thai on Main(605 Main St, 435.649.8424)

Guests flock to this establishment for an authentic taste of Thailand in the heart of Park City. It’s a combination of fresh ingredients, spice levels that rival Thailand’s, and exclusive pad Thai sauce that has people craving this exotic noodle dish.

Saloon burger, No Name Saloon & Grill(447 Main St, 435.649.6667)

“We are on track to sell 25,000 saloon burgers this year,” owner Ron Wedig says of his monstrous, best-selling half-pound buffalo burger topped with grilled onions, cheese, tomatoes, lettuce, and mayonnaise.

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Saloon burger, No Name Saloon

Image: Mark Maziarz