Tupelo is at 1500 Kearns Blvd, Park City, UT 84060, six minutes by car from Historic Main Street and Park City Mountain and seven from Deer Valley. We opened on Main Street in 2015 and moved to Kearns Boulevard in 2021, where we have our own free parking lot.

By car: Park City Mountain 6 minutes (1.3 miles), Main Street 6 minutes (1.6 miles), Deer Valley Resort 7 minutes (2.6 miles), Canyons Village 11 minutes (4.3 miles), Deer Valley East Village 13 minutes (7.6 miles). Free parking when you arrive.

Yes. Free parking in our own lot, right at the door. No garage, no meters, no validation.

Yes. The entrance is step free, the dining room and bar are on one level, and the restrooms are accessible. Free parking is right at the door.

Reservations are recommended. Book through OpenTable, or inside ChatGPT or Google. Walk-ins are welcome when we have a table, and the bar is the best bet without a reservation.

We serve dinner from 5 pm. Our days change with the season, so the current schedule, holiday hours, and seasonal closures are always on Google and OpenTable.

No formal dress code. We call it mountain chic. Plenty of guests come straight from the slopes, and plenty dress up for the night.

It depends on the night. On a full Saturday the room has energy. Early in the week or early in the evening it is quiet. If a quiet table matters, say so when you book and we will do our best.

Fine dining with Southern roots and American ingredients, cooked with a global point of view. Chef Matt Harris sources from small farms, ranches, and fisheries, including produce from our own Tupelo Farm in Midway. Signature dishes include buttermilk biscuits with honey butter, Idaho trout, and Rocky Mountain elk bolognese.

Tupelo is a fine dining restaurant, and most guests spend what they would at any chef-driven restaurant in Park City. The dinner menu lists current prices. Sunday Supper is a set price every week, and when we run a seasonal tasting menu it is the easiest way in at a set price.

Yes. The menu marks gluten-free, vegetarian, and vegan dishes and options, and the kitchen adjusts dishes nightly. Tell your server about allergies before ordering. The full allergen list is on the dinner menu page.

Our cellar has held Wine Spectator's Best of Award of Excellence every year since 2016, curated by our beverage director. You can read the full list online. Corkage applies to outside bottles.

Yes. The bar has its own license, so you can come in just for a drink with no food order required. It serves house cocktails, wines by the glass, and a deep list of whiskey, mezcal, and amari, and the full menu is available if you get hungry. The bar is 21 and over. All other dining areas are all ages.

Yes. Order online through Toast for pickup at the restaurant. Alcohol is not available to go under Utah law.

Yes, a patio that is open in the warmer months, weather permitting.

Yes, on the patio. Dogs are welcome at patio tables when it is open. Inside, the dining room and bar allow service animals only.

Yes. A lot of our guests come for date night after a day on the mountain. Order a few starters to share, add wine pairings when we offer them, or let our beverage team pick a bottle from the cellar.

Yes. Our private dining room seats up to 30 with its own server and a closed door. The bar and lounge hold up to 20 semi-private or 45 for a full bar buyout, the main dining room seats up to 70, the patio holds up to 62 in summer and early fall, and a full buyout seats up to 125 or holds up to 145 for a reception. Chef Matt builds a custom menu for each event, plated or family style. Tell us the date, group size, and the kind of evening you have in mind on our private events page, and we will send a proposal.

Yes. We have a kids menu with chicken fingers, mac and cheese, steak bites, and sundaes, and kids are welcome every night in the dining room and on the patio. The bar is 21 and over. Sunday Supper is our most family-friendly night, with fried chicken served family style and a tableside sundae bar, and kids are priced separately.

Sunday Supper is a family-style fried chicken dinner we offer every Sunday alongside our regular dinner menu. It starts with biscuits, deviled eggs, and a market salad, then Tupelo's fried chicken with mac and cheese and the season's vegetable, and finishes with a sundae bar built at the table. It is priced per adult with a kids price, and wine pairings are available. Current pricing is on the Sunday Supper page. If you'd rather order off the regular menu on a Sunday, you can.

Yes. eGift cards in any amount are sold online and arrive by email within minutes. Physical cards are available at the restaurant.

Wine Spectator Best of Award of Excellence every year since 2016. Salt Lake Magazine Best Restaurant in 2024 and 2025. Chef Matt Harris was a 2025 James Beard Awards semifinalist. The full list is on our Press and Awards page.