tupelo Park City

"At Tupelo, start with the buttermilk biscuits — ask for an extra side of honey butter — before choosing anything on the seasonal menu, which is built around ingredients sourced from farms across the country (as well as fresh herbs and produce from chef Matthew Harris’s own backyard garden). Winter season highlights include the beef tenderloin tartare with mustard emulsion, fried capers, pickled shallots, and grilled sourdough; roasted Idaho trout with olive oil confit potatoes, Brussels sprouts, vinaigrette, and bacon; and Rocky Mountain elk bolognese with local mushrooms, rigatoni, and pecorino Romano. There’s also a lively bar scene with an abbreviated menu for a spur-of-the-moment stop-in." - Katie Shapiro

"Known for its elegant take on farm-fresh cuisine using regional ingredients."

"Tupelo, where the chef uses produce from his own backyard to make most of the restaurant’s Southern-influenced comfort food, is one of the best options for a special occasion meal off Main Street. The ambiance is a mix between sophisticated library and industrial loft, with dark wood tables, moody lighting, exposed brick, and leather chairs. Dishes change seasonally, but it’s always a good idea to order the buttermilk biscuits with honey butter, whatever salad they’re doing, and the roasted trout entree. Don’t skip the cocktail list, which features drinks concocted with syrups using local honey and garnishes picked from nearby farms (just don't tell the chef's plants at home). photo credit: Blake Peterson" - Jené Shaw

"Tupelo, where the chef uses produce from his own backyard to make most of the restaurant’s Southern-influenced comfort food, is one of the best options for a special occasion meal off Main Street. The ambiance is a mix between sophisticated library and industrial loft, with dark wood tables, moody lighting, exposed brick, and leather chairs. Dishes change seasonally, but it’s always a good idea to order the buttermilk biscuits with honey butter, whatever salad they’re doing, and the grilled swordfish entree. Don’t skip the cocktail list, which features drinks concocted with syrups using local honey and garnishes picked from nearby farms (just don't tell the chef's plants at home)." - jene shaw