A restaurant opening is always an exciting time for local foodies. We believe that Handle, the latest to open in Park City, featuring American Cuisine with a focus on in season, local, and regional ingredients, will become a quick favorite. Located in Historic Old Town, Handle features a menu crafted by Executive Chef and Owner Briar Handly. Best known for creating a fusion of flavors thoughtfully put together with Utah’s local produce, Chef Briar pulls inspiration from his vast culinary exposure in South East Asia, Central America, and Europe.
Noted as one of Park City’s best, Chef Briar, formerly head of Talisker on Main, earned numerous accolades including “Best Restaurant” three years in a row by Salt Lake Magazine. Since opening his own restaurant in August 2014, Handle has already been featured as a “must dine” in Forbes Travel Magazine and San Diego Magazine.
We recommend you pay this spot a visit. How about November 15th? PUREfourhundred has partnered with Handle to host an exclusive edition of the PUREtable. This will be a private event. $125/ticket includes cocktail hour sponsored by Vida Tequila, with passed appetizers, four courses with wine pairings, and an evening with this incredible Chef! Reserve your tickets by calling Handle at 435.602.1155. and do it quick, this event will sell out fast!
Q/A with Chef Briar Handly
Why did you open handle?
I decided to open Handle because I was at the point in my career where I wanted to take the leap in “handling” my own business. It has always been a dream of ours to do this and we felt that Park City needed a lively neighborhood restaurant focused on seasonally driven food at a mid level price point. The restaurant also will allow us to fully execute the event production and catering side of things through BASH Event Solutions which we started in 2008.
What is it about food and running a restaurant that you love the most?
Happy guests who get what we are doing and love the food, drink, and atmosphere! The constant desire and drive to be better day after day. Working with people who are your family, from farmers to dishwashers.
If you could invite anyone to dinner at Handle, who would it be and why?
My father was a huge help with all the dirty work and getting our doors open but he left back home to Vermont right before the launch of Handle and has yet to see the finished product. I would love for him to come in and eat at our chefs counter while I cook. Maybe after he reads this he will book a flight.
