No Dining Dilemmas Here

In decades past, when I notified the server of my dietary choice, vegan, the word was often met with a look of dumbstruck confusion. Sometimes, in an attempt to be accommodating, the waitstaff would enthusiastically share gluten-free options or, in the best scenario, surreptitiously inquire about the definition of vegan. Many of us with specific dietary choices or allergies have experienced immense relief over the years with increased normalization and accommodation of eating differences.
As Park City’s restaurant scene expands alongside the area’s growing reputation in the ski world, the combination of culinary creativity and diversity has established Park City as an inclusive dining destination.

To gain an insider’s perspective on catering to different diners, I spoke with owners and general managers from several beloved dining spots: Twisted Fern, Blind Dog, Five5eeds, and 350 Main. The consensus on having a comprehensive menu with dishes that satisfy diverse preferences was happily unanimous—simple, high-quality ingredients naturally lend themselves to dietary friendly options. As Twisted Fern’s front of house manager, Joseph Love, puts it, “Creating dishes from locally sourced ingredients with minimal processing allows us to serve a wide array of dietary needs and restrictions. We believe that serving minimally processed, real food should be the norm, not just a catchy pitch.”

Ian Pope, co-owner of Five5eeds, shares a similar sentiment. “Many of our dishes are naturally vegetarian, vegan, or gluten-free (GF). Not because we consciously designed them that way, but because we love using unique, nutritious ingredients and different flavors.”

The first step to enjoying a gastronomic experience for individuals with food allergies or preferences is to conduct some research. Restaurants that prioritize dining inclusivity usually have clearly marked menus highlighting dishes that are free from allergens. Penelope Kinsey, the founder and executive chef of Blind Dog Restaurant and Raw Bar, shares how her mother’s and cousin’s diagnoses with celiac disease shaped her approach. “I wanted to be able to offer them dishes that wouldn’t make them sick,” she explains. “I quickly realized that gluten was hidden in everything. We tested products and recipes. After a few months, it became easier to cook gluten-free.” Today, Blind Dog’s menu is clearly marked that a dish is GF or can be adjusted to be GF.”

Ryan Monette, the general manager of 350 Main, emphasizes that visibly designating allergens on the menu creates an inviting experience for all diners. “It’s essential to make everyone feel welcome and know they can enjoy an amazing meal in our restaurant. Ideally, we want anyone who walks through our doors to sit down, eat something delicious, and not have to worry about anything else,” he says. “On our menu, allergies are clearly noted next to the description, ensuring that we are transparent about what each dish contains.”

Joseph Love of Twisted Fern expresses a similar ethos, “Our menu is incredibly inviting for individuals with dietary restrictions and allergies, and our chefs excel at accommodating and adapting dishes to meet a customer’s needs. We offer many gluten-free and plant-based options, and for most requests, we can modify a dish to ensure it is suitable for any allergy.”

Ian Pope of Five5eeds adds, “Our menu indicates which dishes contain nuts, which are gluten-free, and which can be made gluten-free upon request.”

After doing some research, another essential action that customers can take to guarantee pleasant feasting is to communicate in advance about allergies or preferences. Love describes Twisted Fern’s strategy, “It starts with our hosts asking about allergies and restrictions when making or confirming a reservation and noting them on the customer’s reservation so that we can all see it,” he states. “The allergies are clearly communicated to the chefs so they can ensure their processes are tailored to meet those needs.”

Kinsey from Blind Dog explains, “Some guests call ahead, which we prefer. The more we communicate, the more we can be prepared.”

At 350 Main, Monette adds, “We love it when a guest notifies us at the time of reservation [about dietary restrictions]. The best thing anyone can do with allergies, regardless of the restaurant they’re dining at, is over communicate their restrictions with their server.”

At each of these restaurants, the kitchen staff is serious about safely accommodating diners with dietary restrictions and allergies—they adhere to protocols like gluten-free fryers, color-coded cutting boards, designated areas for prepping allergens, and consistent sanitization. The fresh ingredients combine with respect for diverse eaters to culminate in extraordinary dining experiences every time.

See more in the 2025 Fall Home magazine