New Park City Italian Eatery | Wine | Salt Lake City | Salt Lake City Weekly

New Park City Italian Eatery 

Also: Faustina brunch, Niche

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New Park City Italian Eatery
Located in the space on Heber Avenue (in the Gateway complex) previously home to Jean Louis restaurant, Al Dente Trattoria & Bar has opened (136 Heber Ave., Park City, 435-200-0260). Al Dente is the newest venture from Park City restaurateur Soo Chyung, owner of Yuki Arashi and A Wok Away. Menu items include pastas such as linguine alla diavola and duck-confit ravioli, and entrees like lamb scottadito and veal piccata. By creating Al Dente, Chyung says he “hopes to attract Park City locals and visitors alike, looking for both a fine-dining experience and vivid bar scene.” Al Dente is currently open for dinner daily, from 5:30 to 10 p.m.

Faustina Brunch
Looking for a new spot to brunch on the weekends? Faustina (454 E. 300 South) restaurant now offers brunch on Saturdays and Sundays, from 9 a.m. to 3 p.m. According to chef Billy Sotelo, weekend brunch at Faustina will include traditional brunch items with a creative spin. Highlighted menu choices include brie-stuffed brioche French toast; the “Faustina scramble” with artisan lamb sausage, roasted-pepper medley, Asiago cheese, scrambled eggs and a French baguette; and Faustina Benedict with poached eggs, hollandaise, local artisan Italian sausage, polenta, grilled tomato and housemade breakfast potatoes. “My personal favorite is the Black Forest ham puff pastry,” Sotelo said. “It’s so beautiful with the sunny-side-up egg in the middle and delectable with Gruyere cheese and my newly created Mosiah sauce.” Phone 801-746-4441 for reservations, or visit

New Niche
Caffe Niche is now known simply as Niche, and also sports an updated look and menu. Niche has redone their dining room in plum tones with white accents; the décor is cozy and intimate while maintaining the history and feel of the building. There is also bar seating now available. The dinner menu features new items like the barbecue Kurobuta pork from Snake River Farms, served with warm potato salad; local, sweet Denver-cut Kobe steak; and pan-fried fish—a diver-caught Hawaiian snapper with a house tartar sauce. Visit for more information.

Quote of the week: I am not a gourmet chick. —Pearl Bailey

Ted Scheffler Twitter: @Critic1

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