Tupelo Park City announced Thursday that it will revive some of its classic menu items this season.
Three signature menu items will feature each week that seek to pair “comforting, delectable favorites with the restaurant’s quintessential Southern hospitality,” according to a press release.
“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 to 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 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.