Alpine Distilling at 350 Main Brasserie
Our "Global Cuisine" blends a classic culinary foundation with a palette of flavors and influences from around the world. We strive to use only the freshest available products for menu preparation: those that are naturally or organically grown, and environmentally responsible whenever possible.
Chef Carl, comes to 350 Main from 9 years in Salt Lake City. His culinary background comes from his upbringing in Charleston, SC and his education from Johnson Wales Culinary Arts College. His cuisine is best described as simple, classic and comfortable. Carl uses a "Farm to Table" concept which he combines with his Lowcountry Cuisine to create a diverse menu with items ranging from Sous Vide Berkshire Pork Chop to Blackened Shetland Salmon. Chef Carl brings something different to the Park City culinary scene with a goal of cooking dishes with unique flavor profiles and balance.