Food & Wine Nom for Park City's Handle 

Also: On the patio at Bleu Bistro, brunch at Boulevard Bistro

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Handly, With Care
Each year I'm asked by the editors of Food & Wine to suggest a chef or two from our area as possible candidates for the magazine's annual "The People's Best New Chef" competition. It's always a difficult decision, given the amount of kitchen talent in our culinary community. Some of the requirements help in narrowing the field a little—the chefs must be up-and-coming, and from restaurants that have been in business no longer than five years. This year, the name Briar Handly, owner/chef of Park City's Handle restaurant (136 Heber Ave., 435-602-1155, came immediately to mind. And, I'm happy to report, he was Utah's sole nominee for Food & Wine's "The People's Best New Chef" 2015 award. Less happily, the results were recently announced and Handly didn't win, but kudos to everyone at Handle for a well-deserved nomination. If you haven't tried Handle yet, maybe its $10 bar burgers (Thursdays-Mondays, 5-6 p.m.) will entice you to stop in.

Wine + Cheese + Patio = Bleu
The first in a series of weekly wine & cheese tastings at Bleu Bistro (1615 Foothill Drive, 801-583-8331, takes place on April 25, from 4-6 p.m. Each week, Bleu Bistro will host an informal tasting, featuring samples of specialty cheeses ($10 per person) and four samples of house-selected wines ($10 per person). That's just one green Jackson for wine and cheese. In addition, the sunny patio at Bleu Bistro is now open for dining and drinking al fresco. For music fans, upcoming live shows in the Bleu room include Chris Duarte (April 28 & 29) and John Nemeth (May 11 & 12).

Brunch @ Boulevard
Boulevard Bistro (1414 S. Foothill Drive, 801-953-1270, is now serving weekend brunch every Saturday and Sunday, from 9 a.m. to 2 p.m. Brunch menu items include eggs Benedict with house-cured salmon, strawberry-banana brioche French toast, homemade corned-beef hash, steak & eggs and more—all available on the relaxing patio.

Quote of the week: He who distinguishesthe true savor of his food can never be a glutton; he who does not cannot be otherwise. —Henry David Thoreau

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