Christmas cocktail pop up, plus other menu updates in Salt Lake

Flanker Kitchen + Sporting Club

The latest seasonal refresh of Flanker’s popup cocktail bar is now open inside their sprawling Gateway home. I wrote about the concept previously in this story if you still haven’t heard about this one. Suffices to say the latest update builds on the successful formulae of previous editions. The meticulously detailed Christmas Parlor offers guests an eye popping extravaganza, alongside cocktails crafted by award winning mixologist Francesco Lafranconi.

The festive display has now exploded out of the cozy back bar, and now merrily makes into Flanker’s club area; for the holidays this has been dubbed the North Pole Club. If you swing by you can enjoy Christmas movies from 5.00 p.m. – 9.00 p.m., Mondays through Saturdays. CMO Bryan Bass explains, “Last year’s debut of our Christmas Parlor was hugely successful. We knew we would have to blow our guests away this year, with an expanded holiday-themed experience like none other, and that’s exactly what we have created.”

Signature cocktails on the new menu include:

• Nakatomi Office Party: Dewar’s white label, Rumchata Peppermint Bark, whipping cream, candy cane
• Clark’s Holiday Shenanigans: Plantation 5 Year, Curacao, egg nog, maple syrup
• Santa Colada: Bacardi Rum, Malibu Black, Blue Curacao, pineapple, coconut cream
• The Grinch: Wahaka Mezcal, Plantation Pineapple Rum, lime juice, ginger beer, allspice bitters

As you can see in the pictures above, the latest food menu update also runs wild with seasonal inspiration – check out the Home Alone themed Little Nero’s pizza. Reservations are definitely recommend as the space has become something of a hot spot, they can be made online here.

Dough Miner

Over in the Granary District, this always excellent cafe is in on the holiday fun too. On the menu until Christmas is the holiday dinner pasty, a hearty baked shell that practically includes an entire holiday dinner. The HDP is stuffed with:

• Turkey
• Stuffing
• Mashed potatoes
• Gravy
• Green beans

It’ll be on the menu until Christmas Day where it’s set to be replaced with another Winter warmer – the shepherd’s pie pasty. I’m told a buffalo cheeseburger pasty is imminent any day now too. If you’re sat here scratching your head and asking, pasty? Check out the following story where I detailed the opening of The Dough Miner and this most exquisite of English delicacies.

Up next for The Dough Miner is a “Build Your Own Avocado Toast” option. Owner Ken Roderman tells me, “First, we start with the bread. We use our in house, from scratch made sourdough bread. What makes it really unique is that it comes from a yeast starter with real Utah historical roots and can trace its lineage back to some of the original pioneer settlers in the area.

We take this thick crusted sourdough and cut it thick, slather it in fresh butter, then grill it to a toasty, crunchy finish complete with grill marks and add a healthy layer of fresh avocado mash. From there it is up to the customer to choose what they want on it. We have dozens of options ranging from fresh locally sourced soft-boiled eggs and thick cut pepper bacon with Mike’s hot honey, to micro greens with fresh red onion.”

BTG Wine Bar

Looking for somewhere to festively toast the holidays? Downtown’s BTG have also recently updated their menu. The change includes both seasonal apropos cocktails, and of course, more impeccable new wine selections.

Four new cocktails are now available. A house made ginger syrup is enhanced by rye whiskey, amaro and fresh orange juice in the “Gumdrop Buttons” cocktail – named after a line from Shrek they tell me. A smooth blended scotch whisky cocktail named “Smokejumper,” has rosemary and cardamaro. A tequila cocktail named “5150” named for its’ ying and yang pull from its’ orgeat and jalapeno. Also, to warm the bones, a hot drink called “Who’s your Toddy” a play on a gin & tonic. On the wine front, BTG sommelier Louis Koppel gave me some additional details on what’s notable:

“A lesser known grape – Trousseau – which is Biodynamically farmed with less than 400 cases produced of this light-bodied, red-fruited, estate wine from Analemma and one of the few domestic offering of this Galician varietals. Our desire to offer delicious bubbles graced us with a blanc de blanc from Mendoza, Argentina – made identical to Champagne.

A Crozes-Hermitage (100% Syrah) from the northern Rhone valley is featured in two of our newest flights “Que Syrah Shiraz” which features a Syrah from S. Africa and an Aussie Shiraz, and the other new flight “France Matters” which showcases a Chablis and a Bandol Rouge.”

A few other highlights to the menu include:

• Brundylmayer, Gruner Veltliner, Austria – sourced from terraced vineyards, this classic Austrian grape delivers finesse and minerality
• Domaine de Prieure, Cru Beuajolais, Chenas, France (special order) – crafted from 40 year-old vines on poor soils with a high granite content. Highly aromatic with ripe red fruits on the palate
• Savage Grace, skin-contact Gewurztraminer, Columbia Gorge, WA (special order) – from a single-vineyard, this wine is fermented on the skins for over two weeks.  Lots of florals with candied ginger, spice and honey notes- unfiltered and unfined- a pleasure for the bona-fide hipster
• Domaine de Lupier, “La Dama” Grenache, 2016, Navarra, Spain (special order) – a layered, nuanced, aromatic and savory masterpiece.   Crafted from century old ‘ bush vines this wine has tons of energy and a mineral note that rides its’ long finish

Log Haven

A brand new Winter menu is now being served up at this Millcreek canyon must-eat spot. You can read the full menu over on their Facebook page here, but some of the highlights from the entree side include:

• Achiote adobo grilled organic chicken, hominy puree, smoked chili broth, poblano mushroom salsa, jalapeno-lime aioli, queso fresco, $33
• Risotto carbonara, speck, peas, pecorino, egg yolk, $32
• Bison steak au poivre, charred brussel sprouts, cippolinis, bacon, pomme frites, truffle aioli, $45
• Grilled buttermilk duroc pork, cheddar grits, butternut squash, gold raisins, Nueske’s bacon, savory pecan granola, bourbon cider, $38
• Dill pressed salmon, roasted Tokyo turnips, carrot butter broth, beluga lentils, smoked olive vinaigrette, cow’s milk feta, $38
• Seared porcini crusted filet, madeira sauce, marscarpone whipped Yukon potatoes, haricot verts, hazelnuts, pickled currants, Point Reyes blue compound butter, $56
• House ricotta dumplings, roast fennel, pomodoro sauce, artichoke pesto, $28
• Grilled elk striploin, spaghetti squash, yam fingerlings, whipped goat cheese, pomegranate – port reduction, $54
• Togarashi seasoned tuna, pan fried udon noodles, scallions, chili crisp, tempura maitake, blistered shishito peppers, yuzu ponzu sauce, $MP
• Stir fried jasmine rice and tempeh, kimchi, market vegetables, cashews, finished with house blended stir fry sauce, $25
  

Hill’s Kitchen

On December 8th, Park City’s Hill’s Kitchen will launch a brand new option for Summit County residents looking for a quick and affordable dinner. Billed as Hill’s Cantina, authentic Mexican cuisine will be offered by HK’s Alvaro Cisneros. The pop-up menu will offer tacos, quesadillas, burrito bowls, and family dinner packs.

A presser for the opening writes that, “The stars of the menu are the assortment of delicious proteins, including chipotle chicken tinga, beef barbacoa, steak, and vegetable fajitas. Patrons will be able to garnish their orders with a variety of toppings like onion, lime, cilantro, grilled pineapple, pickled onion, and their favorite pick from a fully stocked salsa bar. Along with entrees, Hill’s Cantina will offer desserts like Churros and indulgent Dulce de Leche Flan, as well as classic Mexican beverages such as horchata, aguas frescas (flavored fruit juices), and canned Modelo and Pacifico beers.”

The brand new Hill’s Cantina will be open for service every Friday and Saturday night from 4.00 p.m. to 8..00 p.m.

Yurt

Via press release

. . .

Pairing the thrill of a sleigh ride in the crisp, mountain air with a remarkable culinary journey steeped in Nordic tradition, the beloved Viking Yurt experience returns this winter under the new ownership of the Merrill family. Brian and Dena Merrill, along with their son Dylan, will oversee operations of nightly sleigh rides and 6-course gourmet dining experiences housed in the elevated yurt, located mid-mountain at Park City Mountain Resort, beginning this December.

“We are thrilled to continue the time-honored traditions and luxurious novelty of the Viking Yurt for guests seeking a truly one-of-a-kind dining experience,” said Viking Yurt General Manager Dylan Merrill. “As guests ourselves for many years, our family has made new friends and unforgettable memories, and we look forward to creating those same memorable experiences for guests for many years to come.”

The Viking Yurt’s original owners Joy and Geir Vik handed over the reins to the Merrill family in May 2023. Seasonal staff of the Merrills’ Western River Expeditions company began spending their winters working under the Viks at the Viking Yurt, ultimately leading to a meaningful collaboration between the two families. Upon retirement, the Viks began the seamless transition of the Viking Yurt to the Merrill family, who are dedicated to preserving the Viks’ prominent legacy.

Located at the top of Crescent Lift at Park City Mountain Resort, the Viking Yurt offers a destination dining experience unlike any other in Park City. The signature Mountain Sleigh Ride dinner begins with guests departing Legacy Lodge on a 32-person, snow cat-pulled sleigh for a 25-minute ride up to the Viking Yurt with breathtaking views of the night sky, snow-covered trees, city lights, and vast mountains. Upon arrival to the yurt, guests are greeted with a warm fire, music, rustic atmosphere, and a mug of hot Glogg, followed by a signature menu including Lobster & Salmon Bisque, garden greens salad, an intermezzo of lemon tarragon sorbet, Braised Beef Short Ribs with Jarlsberg mashed potatoes and savory winter vegetables, an indulgent cheese course, and Marzipan and Valrhona chocolate cake and vanilla cardamom ice cream to finish. A carefully curated selection of wines and spirits is also available for purchase, or guests may bring their own for a corkage fee. The 4-hour dining experience allows guests to savor every moment before settling into the sleigh for the majestic journey back down the mountain.

The Viking Yurt will operate mid-December through mid-March, offering one seating at 7 p.m. for up to 40 guests each night. Regular pricing is $279.61 per person. Holiday pricing (Dec. 18 – Jan 1.) is $364.14 per person. Prices include tax and gratuity. Dinner reservations are open and can be made at thevikingyurt.com.

The Viking Yurt also provides daily ski-in/ski-out lunch service from 11 a.m. – 2:30 p.m. without reservations. Skiers and snowboarders can warm up inside by a wood-fired stove or take in the sunshine on the deck while enjoying yurt specialties including Tomato Coconut Curry, Buffalo Bratwurst, and Prosciutto & St. Andre Cheese, drinks, and hot chocolate.

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Stuart Melling

Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC.  I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City  dining scene for the better part of seventeen years.

I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV.   Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.    I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.

Want to know more? This is why I am the way I am.