Using natural ingredients and recipes derived from four generations of candy making, Hall's Confections bakes, cooks, and drizzles chocolate, peanut butter, and caramel to create a bevy of bonbons. Hall's Groupon-specific extra-large treat crate offers a candied cornucopia, including one bag of caramel corn, four squares of fudge, one package of puffed corn, one package of apple bites, four rice crispy bars, two popcorn balls, and two chocolate marshmallow pops. This symphony of sugars is safely secured from the sticky wingtips of its postal pigeon carriers in one of Hall's wooden crates, glossily adorned with cellophane and a large bow. Sweet-toothed Sallys and Simons may also opt to sample six pieces of Hall's specialty fudge, choosing between milk chocolate, rocky road, peanut butter, and pecan flavors, or stack multiple squares to create an exponentially decadent sandwich.
Snake Creek Grill owner and executive chef Dean Hottle expertly blends upscale cuisine with a down-home feel in the heart of Heber City's Old Town. Hottle’s menu, like a gastronome's revisionist take on The Odyssey, begins with an invocation of appetizers such as hoisin-glazed calamari and white shrimp with Napa cabbage slaw and edamame ($11.95). Move on to a grilled hanger steak with wild-mushroom sauce, hash browns, and veggies ($19.95); opt for the full slab of maple-mustard baby back ribs ($25.95); or invoke the flavor of herbs with an order of lemon-rosemary grilled chicken breast with snap-pea sauté and mashed potatoes under gravy ($20.95). Risotto stuffed with grilled zucchini, leeks, and roasted cauliflower ($18.95) offers a great way to taste the flavors of a garden, ahead of tripping on the garden hose. Snake Creek’s chummy crew of servers is eager to assist tipplers with drink pairings from an extensive beer and wine list.
Ever since Barbacoa Mexican Grill opened in 1998, ordering a meal has turned into a creative pursuit. At the fingertips of everyone who walks in the door is an edible artist's palette that they draw upon as they orchestrate the creation of their dream burrito, burrito bowl, or tacos. Inspiration begins with a foundation: hand-trimmed barbacoa beef slow cooked in a chipotle paste, shredded pork with roasted pineapple and a honey glaze, or even steamed vegetables. Then a rainbow of salsas, a choice of beans, and individually monogrammed grains of rice combine to create a fully personalized meal.
Now spread throughout Utah, Barbacoa Mexican Grill has also branched out beyond its inimitable meals. It strives to establish and strengthen communities by working with local nonprofit and charitable organizations. The primary focus of the restaurants' grassroots endeavors falls on the promotion of healthy, active lifestyles and the support of underserved children—evidenced by their cooperation with Big Brothers Big Sisters of Utah.
The Swiss-style, award-winning Zermatt Resort, nestled deep in the Wasatch Mountains, houses Z's Steak & Chop Haus, a place where diners can devour steaks while staring out the windows at the picturesque Heber Valley. Inside Z’s kitchen, a broiler that reaches 1,800 degrees sears aged and local steaks, sealing in a juiciness that’s later embellished with cracked black pepper and Utah’s own Redmond sea salt. Outside in the dining room, amid wood paneling, leather accents, and European antiques, guests dig into bacon-wrapped tenderloin medallions, swordfish fresh from an underwater duel, and lobster bisque. It’s a place where stained glass drizzles colored light onto plates and a grand piano throws out dulcet melodies.
Captain Len’s sailboat set his life on a new course. One of his crew members caught a salmon and, on the spot, Len mixed together an improvised yet surprisingly tasty rub for the fish. As he’s sailed the world, Captain Len has added more recipes and techniques to his culinary repertoire, readying him to open Capt. Lens City Barbecue. The menu revolves around a full range of barbecued meats, including smoked chicken, pulled pork, baby back ribs, and texas beef brisket, which the restaurant’s staff smokes for up to 14 hours.
Cafe Terrace celebrates its grand opening as a staff of crêpe-crafting wizards puts 14 sweet and savory spins on the French disk. Indulge in the banana-caramel crêpe or the savory SoCal, whose sunny disposition of avocado, roma tomato, and lemon aioli makes diners wish that all crêpes could be California crêpes. Six sandwiches transport their fresh cargo, and soups simmer in the kitchen's pots, awaiting the chance to warm bellies with flavors of butternut squash or tomato bisque. Italian sodas carbonated with air from Mediterranean breezes infuse culinary travels with more than a score of flavors, including mango, raspberry, and passion fruit. While enjoying café fare, patrons lounge in a casual environment strewn with chessboards, available for playing a round against a friend or merely admiring the checkered surfaces.