Taco Taco Time
If you've enjoyed a tasty meal at Cannella's Italian Restaurant in recent years, chances are it was cooked and created by Chef Alberto Higuera. Well, Cannella's and Higuera recently officially opened Taco Taco (801-355-8518), located adjacent to Cannella's at 208 E. 500 South (formerly Amore Pizza & Gelato). The eatery features Mexican street-style tacos, as well as breakfast burritos, chile verde, south-of-the-border salads, a killer salsa bar, imported Mexican sodas, cervezas and more.
Not-so Hard to Handle
As Park City heads into another ski season, the restaurant creating a big buzz is the recently opened Handle, (136 Heber Ave., 435-602-1155, HandleParkCity.com). At Handle, executive chef and owner Briar Handly—formerly of Talisker on Main—is "driven by the seasons," and strives to source "local and regional ingredients at the height of freshness." The menu features deceptively simple American cuisine such as a cheeseburger made with American cheese and accompanied by Utah fry sauce. There's also fried chicken with sweet corn and potato salad; grilled yellowtail with quinoa; New England-style cod chowder with charred broccoli; and, of course, the staples of every "New American" eatery these days: shishito peppers, roasted pork belly and craft cocktails.
Duckhorn @ Fleming's
On Friday, Sept. 19, Fleming's Prime Steakhouse & Wine Bar (20 S. 400 West, FlemingsSteakhouse.com) will host a five-course wine-pairing dinner featuring wines selected from California's Duckhorn Vineyards. The menu and pairings—curated by chef-partner Jerome Aragon—includes spiced shrimp arancini with Duckhorn Sauvignon Blanc; crispy pork belly and Migration Russian River Valley Pinot Noir; beef short rib paired with Duckhorn Napa Valley Merlot; herb-roasted Prime New York strip steak with mushroom ragout and Duckhorn Napa Valley Cabernet Sauvignon; plus housemade cinnamon-dusted doughnuts. Dinner begins at 6:30 p.m., and the cost is $85 per person, excluding tax and tip. Phone 801-355-3704 for reservations.
Quote of the week: Thanks, cows. I appreciate your tastiness.—Craig Ferguson