tupelo
tupelo
Featuring the ingredients of American producers in globally-inspired dishes. Fresh Idaho trout, natural Bear Lake lamb, heirloom Sea Island beans, and housemade ricotta are some highlights on a diverse menu with unexpected, delightful touches. From 48-hour braised pork cheek with parsnip puree, to crispy marble potatoes with indulgent bone marrow butter, every ingredient is carefully chosen to offer a tasty and enlightening experience for diners.
Sundays | 11 a.m. – 2 p.m.
Start with a full menu of brunch cocktails, followed by locally sourced salads and snacks, and savory entrees including Steak & Eggs, Chicken & Biscuit, Pork Belly BLT, Nashville Hot Chicken Sandwich, Tupelo Smash Burger, and other breakfast favorites. Reservations available on RESY.
Info
Features
- Full Bar
- Patio/Outdoor Dining
- Brunch
- Takes Reservations
- Reservations Required
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MOON DUST
tupelo
Mixologist: Mike Ranallo
Ingredients:
- .75 High West Double Rye
- .75oz Alpine Triple Oak Whiskey
- .5oz Cappelletti
- .75oz Kodiak Mountain Berry Syrup
- 2 Dashes Angostura Bitters
- 2 Dashes Orange Bitters
Method: Combine all ingredients in a mixing glass, stir, and double strain. Pour over a large cube into a rocks glass. Garnish with fruit, twist, and bubble sugar coin.
Sugar Coin: Heat over 300 degrees, spread a thin layer of glucose on Silpat, and bake for one hour.
Garnish: Orange Twist, Berry, Bubble Sugar Coin
Recommended Style of Glassware: Rocks Glass
Current Standing: 0%
