tupelo park citySOUTHERN CLASSICS RETURN TO TUPELO PARK CITY MENU THIS FALL

Call it a throwback, nostalgia, or getting back to basics, tupelo Park City will revive some crowd-pleasing tupelo Classics to complement their menu this season. Three signature menu items which tupelo is known and acclaimed for will be featured each week, pairing comforting, delectable favorites with the restaurant’s quintessential Southern hospitality.

“We are thrilled to reintroduce a collection of guest favorites from our tupelo Classics menu,” said tupelo Partner Maggie Harris. “Regardless of where our culinary inspiration takes us, we always return to our Southern roots to ground us in what we love to do every day: Highlight locally sourced ingredients and sustainable purveyors to prepare thoughtfully curated recipes.”

This week’s Classics include: 

  • Compressed Green River Melon, Pickled Rind, Gold Creek Feta, Basil, Mint
  • Spiced Utah Elk Carpaccio, Cold Smoked Heirloom Tomatoes, Miso, Pumpernickel, Benne Seeds
  • "Beef & Barley" (entree), Mishima Farms Wagyu Strip, Braised Cheeks, Roasted Garlic, Swiss Chard

These Classics are a preview of what will be featured at an exclusive dining event at Platform by James Beard Foundation in New York City at the end of the month. Tickets are still available at platformbyjbf.org/events.  

Tupelo Park City Presented by Park City Area Restaurant Association

Featuring Co-owner and Executive Chef Matthew Harris and Master Botanical Distiller Sara Sergent

Saturday, Sept. 28 (dinner) | 7—10 p.m.

Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150   

Tickets: platformbyjbf.org/events   

Additional Classics that will rotate on tupelo’s menu this season will include the following, and more: 

  • Famous Fried Chickentupelo park city
  • Deviled Eggs
  • Elk Bolognese
  • Shrimp & Grits
  • Rabbit Pappardelle
  • Sue’s Maine Mussels
  • Spiced Carrots
  • Crab & Goat Cheese Stuffed Pimento Peppers
  • Crab Fritter
  • Buttermilk Biscuits with Honey Butter
  • Summer Melon and Feta

Tupelo is currently open daily for dinner at 5 p.m. Beginning Monday, Sept. 16, hours will be

Wednesday – Sunday at 5 p.m. until December. Reservations are available now on RESY.

 

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ABOUT TUPELO

Park City's newest fine dining establishment, tupelo honors artisanal and sustainable producers worldwide. With notes of global inspiration and a nod towards quality ingredients, tupelo is sharing vibrant stories through lush, unconventional fare. Located at 1500 Kearns Blvd, in Park City, Utah, tupelo’s menu is inspired by Chef/Partner Matthew Harris’ world travels and personal experiences with sustainable, artisanal food producers. tupelo Farm, Harris’ micro-farm located in Midway, Utah, cultivates seed-grown pesticide-free produce to support the restaurant. Heirloom varietals include Italian dandelion greens, Swiss chard, collard greens, arugula, spinach, tomatoes, squash, cucumbers and rhubarb to name a few.  

Derived from the gold standard of honeys, the name tupelo reflects the adaptation of Harris’ native Southern roots to the Beehive State. Just as a hive is both vital to and dependent upon its environment, tupelo also pays homage to the hyper-local, small-scale production model epitomized by bees. Like a bee that produces a complex honey by traveling from bloom to bloom, Chef Harris' handcrafted cuisine is the distinct result of the farmers, fisherfolk, and artisans met during his cross-country travels. With skills honed in major culinary empires, such as Jean-George Vongerichten, Kevin Rathbun, and Pano Karatossos' Buckhead Life Restaurant Group, Chef Harris is a long-time practitioner of slow food and farm-to-table cuisine. He has appeared on CBS' Fresh From the Kitchen as a celebrity guest chef and in Food and Wine, SKI, Esquire and more. Tupelo has also earned Wine Spectator’s Best of Excellence since 2019 and was named the 2024 Best Restaurant by Salt Lake Magazine.