Our Story
Tupelo Park City is a fine-dining, farm-to-table restaurant in Park City, Utah, from Chef and Owner Matthew Harris. Opened on Historic Main Street in 2015 and now home at 1500 Kearns Blvd, Tupelo pairs globally inspired cooking with artisanally sourced American ingredients: line-caught fish, heritage meats from small ranches, and produce from Utah farms at the height of their season. The dining room is open nightly for dinner from 5 pm, with Sunday Supper service and a wine cellar recognized by Wine Spectator every year since 2016.
At tupelo Park City, we’re celebrating globally inspired food, artisanally sourced and stunningly prepared.
Tupelo Park City is the culmination of one chef's relentless exploration of food terroir.
Young and ambitious, Chef/Owner Matthew Harris learned to cook and rose to top chef in a few impressive culinary empires (Jean Georges Vongerichten, Kevin Rathbun, Pano Karatossos). He then embarked on a mission: visiting local producers across the country and around the globe: farmers to fisherfolk, ranchers to cheesemongers.
He waded waters, tromped muddy fields, and wrestled with pigs like a true farmhand—all in pursuit of the very best the earth and oceans had to offer. His adventures formed the foundation for tupelo Park City, and the rich, luminous stories underlying every dish.
That journey has earned some company along the way: 11 consecutive Wine Spectator Best of Award of Excellence honors (2016–2026), Salt Lake Magazine’s Best Restaurant in both 2024 and 2025, and a 2025 James Beard Awards semifinalist nod for Chef Harris. We are prouder still of the farmers, fisherfolk, ranchers, and cheesemongers whose work fills every plate.
With notes of global influence in dishes that are decidedly American, tupelo Park City celebrates what we love most about food: its ability to tell a perpetual story.
Kick back and join us in our own journey—and learn, connect, and indulge.
The Name
“She’s as sweet as tupelo honey / Just like honey from the bee”
– VAN MORRISON
Native to the American Southeast, tupelo trees bloom for a brief, spectacular moment.
The delicate honey produced from their sunburst-shaped blossoms is considered the gold standard of honeys. It’s difficult to harvest and rare outside the community where it is created – tupelo honey is a labor of love.
The name tupelo Park City reflects the adaptation of Chef Matt’s Southern roots to the Beehive State. It’s also inspired by the hyperlocal, small-scale production model that bees epitomize. A hive is both vital to and dependent upon its environment and, like a bee that produces a complex honey by traveling from bloom to bloom, Matt’s cuisine is the distinct result of his global travels.