Park City and the surrounding Heber Valley have no shortage of fabulous restaurants to try. With New Year’s resolutions being made and satisfied, we’ve been looking for the healthiest places to eat and found several great options. Whether you are vegan, vegetarian, gluten-free, low-carb or low-fat, these Park City spots will allow for indulging without the guilt. The healthy options range from grab-and-go and take-and-bake to sit-down, full-service meals.
Aubergine Kitchen
The Zanatta family doesn’t just want to feed you, they want to change your life. That may sound like a lofty goal, but they are quickly building a healthy food empire. Elcio and his wife, Mirian, brought their children from Brazil to America in 2005, eventually settling in Utah in 2010. After learning about the correlation between health, energy and nutrition, they realized how hard it was to go out to eat and stay healthy. They started to incorporate whole foods and healthy ingredients into their meals at home, and shortly thereafter, Aubergine Kitchen was born in Orem in 2014.
In fall 2024, the 10th location opened in Kimball Junction, and the eclectic menu has been well-received in health-conscious Park City. While the Zanattas are of Italian and Lebanese descent, the menu showcases cuisine from around the world with Mediterranean, Indian, Brazilian and French dishes highlighted. You won’t find added sugars, preservatives or trans fats here, just delicious whole foods and healthy ingredients. For those who want to feel good and look good, many of their smoothies offer a collagen boost.
Deer Valley Cafe
For a healthy breakfast or lunch on the Deer Valley side of town, Deer Valley Cafe is the perfect escape from ski crowds. Located just half a mile from Snow Park Lodge, it’s an easy walk to the relaxing patio overlooking the ponds. The cafe serves a variety of items from hearty to healthy, with options for everyone. On the healthier side, the avocado toast, acai bowl, apricot turkey panini and garden salad are all fantastic. Of course, you also can order Deer Valley classics like turkey chili and cookies if you feel like a splurge. The cafe closes in the shoulder seasons but is open during winter and summer resort operations.
Luna’s Kitchen and Juicery
Finding gluten-free items on a restaurant menu is thankfully becoming more common, but finding an entirely gluten-free, celiac-safe establishment is pretty special. For Luna’s Kitchen, the hardest part is convincing wheat eaters that gluten free does not mean flavor free. In fact, some of their gluten-free baked goods are downright decadent. “We offer everything for everybody, with menu items ranging from naughty to nice,” says owner Stacy Smyth.
Luna’s Kitchen opened eight years ago. Smyth joined the operation a year later and eventually bought out the original owner. Last year, she purchased Healthy Vibes Juicery and now presses fresh juice three times a week. With a focus on sustainability, Luna’s leans into local vendors, emphasizing the importance of taking care of the environment and the community. Dining options run the gamut from the on-site cafe to a grab-and-go case of ready-to-bake meals. Pre-order options also are available, and you can find Luna’s baked goods at Pink Elephant Coffee Shop and Copper Moose Farm Stand.
Protein Foundry
The seeds of Protein Foundry were planted when Utahn Jared Brockman was stationed on an oil rig off the shores of Thailand. As an alternative to crummy cafeteria food, he mixed his own protein shakes for daily sustenance. Upon returning to the U.S. in 2015, he couldn’t find a place to get a good protein shake on the go. So, Brockman and his wife, Chelsa, started Protein Foundry in Cottonwood Heights in 2016 and have since added locations in Park City, Salt Lake City and South Jordan.
The Protein Foundry menu started with protein shakes and has evolved to include acai bowls, yogurt bowls and gourmet toast. Everything except the bread from Stone Ground Bakery is made on-site from whole foods. The Brockmans acknowledge the big risk they took getting into the restaurant business, but Chelsa says, “It’s been a fun and wild ride.”
The communities have rallied around the Brockmans in each location, especially Park City, where their menu resonates heavily with athletes who often pop in for a post-workout protein shake.
Twisted Fern
Only two varieties of ferns are edible and one is the fiddlehead fern, aka the twisted fern. When chef Adam Ross opened Twisted Fern in 2017, he wanted a place where a party of six could each find something on the menu. The vegetarian and vegan dishes have been thoughtfully curated, like the plant-based bucatini, and the grass-fed burger is known around town as one of the best. In 2023, additional space was leased to make an expanded dining room possible, so it’s safe to say that Parkites have found the widely varied menu quite pleasing.
With a focus on supporting the local economy, Ross sources as much as he can from local farms. There are four big menu changes a year and frequent tweaks to take advantage of what’s available. With the success of Twisted Fern, he has recently expanded to Main Street with LOMA, a modern Italian eatery.
Vessel Kitchen
Brian Reeder’s career has run the gamut, from the food and beverage industry to finance. His business partner, Nick Gradinger, worked as a marketing executive in Kimball Junction and struggled to find healthy lunch options. They wanted a restaurant where they could “eat like they live,” says Reeder.
An idea was born, chef Roe’e Levy was hired and Vessel Kitchen opened in August 2016. In their quest to find the balance between healthy and flavorful, Vessel Kitchen has gained a loyal following beyond Park City. They now have eight locations in Utah, including Salt Lake City International Airport.
“Vessel Kitchen’s name comes from our belief that our bodies are vessels, taking us through life. How we treat them — the food we eat, the exercise we do, the care we put into them — directly leads to how well and how far the journey goes,” he explains.
The sweet potato hash is one of Vessel Kitchen’s most popular menu items, while Reeder’s favorite is the falafel naan tacos. He says the combination of fresh flavors and textures is “comforting and delicious.” And if you’re feeling a little wild, indulge in the pita strips.
