Handle — Restaurant in Park City

Nestled in Park City, Utah, Handle dazzles with an ambiance that whispers of both rustic charm and modern sophistication, making it a jewel worth the pilgrimage for any gastronome. Upon entering, one is greeted by an atmosphere that balances coziness with an understated elegance, setting the stage for a culinary journey that is as delightful to the palate as it is to the soul.

The Pear Salad, a symphony of flavors, features pomegranate, chicories, medjool date vinaigrette, and hazelnuts—a testament to the chef's prowess in creating dishes that sing with freshness and complexity. The balance of sweet, tart, and earthy notes dances gracefully on the tongue, leaving an impression that lingers long after the meal has ended.

The meat & cheese charcuterie board is a masterpiece of artisanal meats, farmstead cheeses, pickles, toast, and condiments. Each element on the board is curated with an eye for quality and a respect for tradition, offering a robust tasting experience that invites diners to explore a rich tapestry of textures and flavors.

The cauliflower with sweet chili glaze, sriracha vinaigrette, and cilantro is nothing short of fantastic. It's a dish that challenges the mundane, elevating a humble vegetable to star status with a glaze that perfectly marries heat with sweetness, and a vinaigrette that adds just the right amount of zing, all while cilantro provides a refreshing finish.

Perhaps the most intriguing of all is the Grilled Sweet Potato, adorned with foie gras mousse, blueberry, honeycomb, and almond. This dish is a daring blend of elements, each bite a discovery of how seemingly disparate ingredients can come together in a harmonious, surprising, and utterly delightful way. It's a testament to the kitchen's creativity and willingness to explore the culinary road less traveled.

In sum, Handle is a beacon of culinary excellence in Park City. It stands as a testament to the power of thoughtful cooking, impeccable ingredient selection, and an unwavering commitment to delivering an exceptional dining experience. Each dish, a chapter in a story of taste, texture, and tantalizing discoveries, ensures that Handle is not just a meal, but a memorable journey deserving of its accolades and, undoubtedly, a...

3 out of 5 stars

Our friend brought us here during our Deer Valley visit because it was supposedly the second best restaurant in Park City, and we weren't able to get reservations at the best restaurant.

We went around 9:00 p.m. because that's the only time that we could get for six people. For all the drinks that were ordered, they were very sour and lacked some flavor. I actually got the mocktail which I enjoyed (mocktail #2), tasted like a light horchata.

Appetizers we got the beet salad, fried cauliflower, hamachi crudo, and pork belly on sourdough. I thought the beet salad would be a true beet salad; however, there were some beet chips, a few beets, but mostly just lettuce. Not fulfilling at all. The fried cauliflower dish that was recommended was actually really tasty so we ordered a second one; however, the second one was not as crispy as the first and didn't taste as good. Not being able to serve consistent food is disappointing. Hamachi crudo was underwhelming. I don't eat pork so I can't tell you about that appetizer. I will say the plates looked very pretty.

I ended up ordering the lamb dish. Multiple people ordered the mushroom 🍄 bolognese, someone else ordered the pork shank, and the last ordered the hot fried chicken.

My lamb was okay, it definitely needed some salt / flavoring. I tasted the mushroom bolognese which was the other dish that I was in between, and I am very happy I didn't get it. Completely lacked flavor, although it looked delicious. As in, two of my friends left half their bolognese at the restaurant. Again, can't comment on the pork, and I actually can't comment on the fried chicken; however, based off the lack of flavoring throughout the evening, I'm assuming they weren't that amazing.

We decided to skip dessert here.

I will say our waiter was very nice and energetic. The front staff lady was a little rude, but that may have just been her personality. One of the other staff in the front was very nice and I enjoyed talking to them.

I would not come back here; however, unless someone else was paying. Felt like a...

Ever wonder what a Michelin quality restaurant tastes like? This is it. Doesn't have the fancy white linens or the service so good they'll pick up your dropped knife before it hits the floor, but the kitchen can produce things that, quite frankly, should be the pride of Park City. Hamachi crudo? Anyone can do that... but these guys throw down Iron Chef style, with a nicely spiced red pepper/pineapple sauce, and celery root chips, to give it heat, crunch, salt. Or you could just go somewhere else and get raw fish. Pork shank? Meh...lots of people do it. But these guys act like they're on Chopped and elevate it with a sweet/spicy sauce that makes you feel like you're eating a pork-flavored chicken wing, with a radicchio that pairs with the creamy ranch and the pork for a perfect bite of creamy, bitter, meaty, spicy. The wine menu is something to behold...to the point you're wondering if you're still in Utahistan. And let me tell you...I am not a dessert guy. Like, at all. But you say the words whiskey caramel pudding and I'm pushing old ladies out of the way to get some. Service? Dudes and dudettes. First Utah restaurant where the waiter didn't rush opening the bottle of wine, kept the label facing the customer the whole time. No cork pop like it's a mainstream chain. Made recommendations and mentioned things that maybe weren't right for us. Rodri is as pro as you can get.

If you held a gun to my head and I had to mention a single flaw, it would be one so minor as to seem inconsequential -- the food runner delivered the entree and plopped it down, whereas she should have gently set it, turned it the correct way towards the customer, and announced what it was, "Market fish for the gentleman" as opposed to "the fish.' Again, so inconsequential.

Come to think of it, you're probably not ready for this restaurant. You should just steer clear so that I can have an easier time getting a...