Speaking on Business: Vessel Kitchen
Vessel Kitchen serves lunch and dinner with market plates, salads, tacos, soups and their signature bowls.
This is Chris Redgrave for Zions Bank Speaking on Business.
The idea for business partners Brian Reeder, Nicholas Gradinger and Roe-e Levy, with their restaurant Vessel Kitchen is full-service dining meets fast casual. This Park City eatery is offering food with a Mediterranean flair that is healthy and nutritious. And their success speaks for itself since it’s not unusual for every seat to be taken with a line out the door, and early next year, they will be opening a second location in Midvale.
Vessel Kitchen serves lunch and dinner with market plates, salads, tacos, soups and their signature bowls, like the Hash Hash, a sweet potato hash that is griddle fried with caramelized onion and braised beef, feta cheese, pickled onion and chopped parsley. It’s a customer favorite designed to mimic traditional pot roast. The menu rotates seasonally, and one of the most popular current salads is the Ginger Snap with yellowfin tuna, ginger and miso dressing.
One of the company values is to support local, so Vessel Kitchen partners with Gold Creek Farm in the Heber Valley and Strong Vertical Gardens for their microgreens. The grab and go desserts are all from local vendors, like Suss Cookies and Oma’s Secrets. Vessel Kitchen also offers family meals that feed four people for under $50 that you pick up for a healthy and easy dinner.
Order online at www.vesselkitchen.com.
For Zions Bank, I’m Chris Redgrave, speaking on business.
1784 Uinta Way #1E
Park City, UT 84098