Because what’s happening here isn’t just lunch—it’s a full-circle farm story sizzling on a flat top.

From Pasture to Patty (with a few plot twists)

Behind the grill is Bruce Zollinger, a cattle rancher with dirt in his DNA and just enough entrepreneurial spark to say, “What if we skipped the middleman and brought the farm straight to town?”

Bruce grew up working the land in Tremonton, where chores weren’t optional and dinner often had a first name. He later studied international agriculture at Utah State University, presumably to level up his already impressive farming instincts. But like many great stories, his took a beautiful turn—this one involving meeting Julie, his wife, partner, and eventual co-conspirator in all things cows and cuisine.

After a few seasons of figuring things out—and the hard truth that the family acreage in Tremonton couldn’t stretch far enough—Bruce and Julie pointed themselves south toward the fertile Heber Valley. There, they pieced together a living the classic farmer way: leasing ground, growing hay, and hauling steers down from the north to fatten on open pasture. It worked. It was honest. It was steady. But for Bruce, “steady” still felt like the middle of the story—not the ending. And somewhere between pasture walks and dinner table conversations, he and his creative wife Julie felt the spark—ideas starting to sizzle, the kind that just might turn a farm into something more.

The Burger with a Backstory

The idea was simple, but kind of brilliant: if you’re already raising high-quality, grass-fed beef… why not cook it, too?

And not just any beef. These cows live the good life—open pasture, no grain, no shortcuts. Fresh mountain air. The result? Beef that’s rich, flavorful, and—according to a steady stream of happy customers—borderline life-changing.

Bruce doesn’t mess around with cuts either. Nearly the whole cow (yes, really) goes into the grind. Brisket, sirloin, chuck—even prime rib—all working together in one glorious, juicy burger. It’s like a greatest-hits album… but edible.

A Family Affair (with great music, too)

The Grassy Cow isn’t just a business—it’s a family project with a side of life lessons. Over the years, Bruce and Julie’s kids have worked the truck, taken orders, flipped burgers, and learned what it actually looks like to turn an idea into something real—and tasty.

And this summer? Stick around. There will be live music drifting through the evening air, courtesy of Julie and friends. It turns a quick burger stop into a whole vibe—part backyard hangout, part small-town magic.

Grit, Grace, and a Really Good Meal

There’s something quietly rebellious about what the Zollingers have built. At a time when small farms are disappearing and open land keeps turning into subdivisions and infrastructure, they chose a different route.

They didn’t scale up.

They didn’t sell out.

They just… doubled down on doing things their way.

And somehow, that path leads straight to one of the best burgers you’ll find on the Wasatch back.

So next time you’re cruising through Heber and catch a whiff of something amazing, pull over. Order a burger. Maybe stay for the music.

Because at the Grassy Cow Food Truck, you’re not just grabbing a quick bite—you’re tasting a story that began in the dirt, was raised with care, and now comes full circle, right there in your hands (and mouth).

The Grassy Cow
55 W Center, Heber City
thegrassycow.com

Eric has been cooking professionally for twenty years; cuisine is in his DNA. His father was the primary cook at home, sparking Eric’s interest in the kitchen, and his grandfather even wrote a camping cookbook. He later refined his skills at Bouchon, a high-end restaurant in Las Vegas, and has since worked in a wide range of culinary settings, from fine dining establishments to casual eateries in tourist towns. Eric joined the Olive Press Café shortly before its opening, helping bring owner Sarah Clark’s vision to life. While the Dainty Pear has operated as an online boutique for more than a decade, its physical storefront opened in February 2025.

Sarah always envisioned a café as part of the experience. “The shop might be more specifically tailored to certain groups, but I want everybody to come into the café,” Eric explains. That philosophy is reflected in the menu, which balances chef-driven dishes with recipes inspired by Clark’s cookbooks, also available in the shop. “We’re always switching things in and out,” Eric says. “We offer grab-and-go items, pastries, and a full hot menu. We’re constantly trying new things to see what people respond to.”

Some of those menu items emerge unexpectedly. Eric shared the story of the now-popular “Midway Cheesesteak,” which began as an experiment using leftover steak. After serving it to Clark’s husband, Tom, Eric recalls brushing it off as a simple snack—until Tom insisted it belonged on the menu. The sandwich has remained ever since.

In the kitchen, freshness is central to the café’s approach. Most items are prepared daily by a small team led by Eric and his sous-chef. One of the most popular offerings is the Hot Honey and Chipotle Chicken sandwich, layered with spicy honey, fresh cilantro, and house-made slaw. Ingredients are sourced as locally as possible, including cheeses from Heber Valley Cheese. Eric especially enjoys creating charcuterie boards, which allow for flexibility and creativity with rotating selections of meats, cheeses, and seasonal produce.

The building that houses the Dainty Pear and the Olive Press Café is a restored barn dating back to the late 1800s, and its history is woven into the experience. The main dining area occupies what were once milking stalls, while guests place their orders from the former hay loft. Plaques throughout the space highlight preserved features, including a still-functioning antique hay fork and beams made from wood salvaged from the dismantled Fort Midway. Even the mantle incorporates materials from the original structure. The result is a space that blends historical character with modern use. As Eric puts it, “They’ve done a great job of keeping it unique while mixing the old with the new.”

European influences carry throughout the café, from imported artwork to shelves lined with vintage French books and magazines. The shop side offers its own visual richness, with cookbooks, artisan foods, and kitchenware arranged alongside a striking display of vintage paintings hung floor to ceiling. One of the most memorable collections is the French pottery—rustic, elegant pieces that evoke the feel of the countryside. The store also features a wide range of infused olive oils, with flavors such as blood orange and coconut adding an unexpected twist.

When asked how the café has been received, Eric points to the strength of the local community. “There are so many great boutique shops and restaurants here, and everyone complements each other,” he says. “Each place has its own strengths.” As our conversation comes to a close, he gestures toward a phrase painted on the wall in French: “Break bread at our table.” For Eric, that sentiment captures the heart of the café. “I want people to come in and gather and relax and enjoy.” The Olive Press Café is a lovely spot to do just that. Whether you’re stopping in to browse the amazing boutique that is The Dainty Pear or popping by The Olive Press Café for a delicious meal, be sure to take the “Pear” of them all in. Slow down and savor the experience. Stay awhile, and enjoy.

The Olive Press Café at The Dainty Pear
152 W 100 N, Midway
thedaintypearco.com

Can you recall the scene in Runaway Bride where the small-town baker helps Maggie (Julia Roberts) choose wedding cake toppers—only to have Ike (Richard Gere) smash them into the frosting? Later, when Maggie finally marries Ike in an open field, the same charming baker dances with joy in celebration. It’s a favorite moment—and as luck would have it, Kamas has its own quintessential baker: Mandy-Joe’s Bakery on Main Street, lovingly owned and run by Mandy Keddington.

When I walked in to speak with Mandy, she was bent over the stove stirring a huge pot of deliciously fragrant browning butter, a key ingredient in many of her recipes. In talking with Mandy (and eating her baked goods), it’s clear she doesn’t skimp on the quality of ingredients used, and you can taste the effort.

“I use all real ingredients,” Mandy explains, “I don’t use any synthetic dyes. It’s all natural dyes. I use real butter and good-quality chocolate. The only exception is if something has M&M’s or something like that in it.” She smiles as she continues, “You really can taste the difference. I wouldn’t use anything here I wouldn’t use at home for my family.” The eggs she uses are sourced from a small family-run farm just up the road in Oakley.

Mandy has been baking practically all her life. At just 12 years old, she took on the weekly task of baking cookies—keeping the cookie jar stocked for a bustling household with eight kids. She began by following the recipe on the back of the Nestlé chocolate chips package, and built from there. She learned a lot watching the Food Network “back when that was a thing— I watched a lot of Julia Child and Rachel Ray when I got older.”

However, the majority of what she has learned has come from practice and experimenting with ingredients. Some of her friends call her the “master of tweaking.” Mandy truly loves baking, and still does it for the joy of it. She admits that things change from batch to batch (a side effect of “baking from the heart,” as she puts it), and rarely sets a timer, stating that her nose is the best timer! “The nose knows. I can just tell when something is ready.” Her menu has classic mainstays, but also gets “fun surprises” depending on what inspires her that day.

Baking from the heart isn’t just part of Mandy’s process—it’s the reason her shop exists. Mandy and her husband, Joe, married in 1999, after being introduced at a “buddy dance” by her roommates, who happened to be his sisters. Joe is a veteran of the Utah Army National Guard, and his career took them to Columbus, GA, where he worked in linguistics. Mandy readjusted her recipes for Georgia’s lower elevation and was constantly baking for friends there, and eventually their growing family.

They adopted their two oldest sons, Chase and James, before moving back to Utah after Joe retired from the military. At which point, they needed to find a way to supplement their income. “The transition out of the military is challenging.” Mandy began baking at home and posting on Facebook Marketplace.

Things were going well, but Mandy really wanted to take her business to the next level. Her dad surprised her with a solution— an old camper! Together, they gutted, outfitted, and beautified it, turning it into her bakery. In 2020, Mandy received another surprise – she was pregnant. Mandy took a break for two years to enjoy pregnancy and the birth of their third son. By 2022, Mandy was baking at home for another local business, but had dreams of opening her own shop. The stars aligned, and she opened shop in a 200 sq foot space just a couple of storefronts away from where Mandy-Joe’s is now located.

Although the bakery is Mandy’s, she shares the work—and the heart behind it—with her husband, Joe.  “[Joe] is the people-person, and half the heart of this place. He’s all about the customers,” Mandy beams. That partnership is reflected in their logo: a turquoise heart with “Mandy-Joe’s” written below in red. In the storefront, her dad, Barry Walker, sells woodwork, and her sister-in-law, Brittany Walker, has crocheted goods. Love fills this bakery, and you can feel it the moment you walk in. It is definitely a family business run with heart.

Like any business, they face challenges—the most frustrating being the soaring cost of ingredients. Since 2020, the cost of every ingredient has doubled, and some (chocolate, for example) have even tripled. And there have been plenty of learning curves, Mandy laughs as she explains that she is “not a business woman by nature.” Even so, she truly enjoys being a part of the close-knit business family on Main Street.

Mandy is proud to own a business in Kamas. Her family has lived in the Kamas Valley for four generations now, including her sons. They have farmed, worked in education at the South Summit School District, and now she is continuing that legacy with her bakery, Mandy-Joe’s. Each business heavily affects the others around them. Of this, she says, “We are all part of the puzzle that is Main Street. We look out for each other. It’s nice to see how we all care for one another.”

Mandy loves that the bakery lets her “get to know new faces from new places.” Right by the register, a push-pin map of the United States tells the story, with colorful pins marking where visitors have traveled from—almost every state has one! Looking ahead, Mandy hopes to see more mom-and-pop shops open and stick around, creating cozy spaces where people can linger, chat, and connect.

You can find Mandy-Joe’s baked goods at 54 N Main Street and the +7 Farm Store in Kamas, and at Mix’ Place in Coalville.

The +7 Farm Store is a labor of love for proprietor Chelsey Leavitt. She’ll tell you the idea simply filled a need in the community. “We’re bridging the gap between people who want to buy locally produced goods but don’t know where to find them—or don’t want to spend Saturdays driving from farm to farm—and producers who have incredible products but no place to sell them.” If pressed, she’ll admit the idea had been quietly forming for years, waiting for the right moment.
The +7 name itself carries deep meaning. It began with Leavitt’s grandparents, Neal and Mary Jane Mortensen, who created the +7 beef brand by selecting the best seven genetic traits from different breeds and combining them into one superior product. That philosophy—bringing the best together—stuck with Chelsey. When the farm store became reality, the name felt inevitable.

Today, the +7 Farm Store is exactly that philosophy in action: a locally produced food hub bringing together the best of the Wasatch Back under one roof. The shelves feature locally raised beef, eggs, produce, sourdough, coffee, skincare, pottery, flowers, and art. Every item is hand-selected, with offerings shifting seasonally to reflect what’s freshest and best.

“Honor your own stories and tell them, too.” – Madeleine L’Engle

The store also solved a very real logistical challenge. Chelsey and her husband, Cliff, had spent years trying to find the right way to market and distribute their own cattle brand, L2 Ranch Beef. After they married, they began the gradual process of buying the family ranch and transitioning from a conventional operation to a direct-to-consumer model. Chelsey, who holds a degree in Agribusiness from Utah State, always knew she wanted to be a cattle rancher—but the path wasn’t straightforward.

Without a storefront, they experimented with beef shares, farm boxes, deliveries, and restaurant sales. Each model worked—kind of. “For years I was trying to figure out how to sell,” Leavitt says. “It was inconvenient, especially with four little kids. Delivery and pick-up were hard to coordinate.”

Then everything clicked. After a conversation with her sister about a sourdough business and stumbling across a video about an “honesty box” produce stand, Leavitt had an unmistakable moment of clarity. “That inner knowing—you just know. Within two months, the shed was up and running.”

The result is a self-serve experience customers love. “People enjoy being able to shop without someone hovering or asking questions,” Leavitt says. “That freedom really resonates.” It also allows Cliff to focus on ranching while Chelsey runs the business—each leaning into what they do best.

“There are only two lasting bequests…roots and wings.”
– Hodding S. Carter

What truly sets +7 apart is Leavitt herself. A natural connector, she’s genuinely interested in people’s stories and thrives on helping others succeed. When the store idea took shape, she tapped into a wide network of local farmers, makers, and artists—relationships built over a lifetime.

That entrepreneurial spark showed up early. She raised goats at age seven and ran a pet-care business in middle school. “My dad’s side of the family is all entrepreneurs,” she laughs. “It goes back generations.”

Now, all those experiences have converged. “Everything I’ve dabbled in is finally coming together,” Leavitt says. “My confidence has grown. I believe in my vision, and that makes you brave enough to do bigger things.”

The response has been overwhelming. “It’s exceeded all my expectations,” she says. “People love it. The community has embraced it. And I’m having so much fun—it’s my creative outlet.”

Leavitt’s passion for healthy, accessible, locally produced food continues to drive her forward. This spring, she and partner, Lindsey Waddoups, of Three Sprouts Flower Farm will open a second +7 Farm Store in Farmington.

When asked if she’s arrived where she wants to be, Leavitt smiles. “I’m just getting started.”

Visit +7 Farm Store at:
231 S 175 W, Kamas
plus7farm.store  |  @plus7farmstore

During my delightful time spent talking with Emma and her general manager, Krystina Clough (a true dynamic duo!), Emma explained, “Eating [in Australia] is so different. Spaces are shared more, so the experience is shared.” Aussies tend to be early risers, so breakfast is early and much more a part of everyday culture than for the typical American. Inspired to bring a little taste of home to Utah, Emma opened Harvest in Park City in 2017 and most recently in Midway this past August.

Long before arriving in Park City, Emma had built a strong foundation in the restaurant industry. In Sydney, she opened and owned restaurants, including her first at the young age of 21, and later explored another side of the business through restaurant supply. Emma has seen and done it all. However, even before that, the foundation for her appreciation of good food and time spent gathering around it was laid in her childhood home. Her mother, a solo parent who worked as a nurse, made sure her busy family gathered together for dinner each night. No small feat! Meals would be coordinated with work breaks, and her mother would leave handwritten instructions on partially prepared meals. When the time came, Emma or one of her sisters would finish preparing the meal, making sure everything was ready so that when their mother walked in from the hospital, the family could gather and share a homemade dinner together. Such a beautiful act of love, which created a lasting legacy. Emma carried on the tradition of family meals with her four children. A tradition she continues even further with Harvest.

At each location, three words simply and succinctly greet you. “Coffee. Food. People.”  The company’s guiding principles. Their menu is full of delicious, made-from-scratch choices. Their goal is to provide clean, health-minded choices that still feel indulgent, flavorful, and comforting. Tip for those with picky eaters— smoothie number two is divine. My kiddos devoured it! And the coffee is indeed delicious, and sourced from Utah’s own Idle Hands Roasting Co. in Salt Lake City. Notably, they source a significant portion of their ingredients and products from Utah companies, including several based in Heber Valley. The list includes Auntie Em’s, Casperville Creations, City Cakes, Hans Kombucha, Hawk and Sparrow, Heber Valley Cheese, Lococo, Lone Pine Bakery, Mountain Mamas Bakery, Park City Creamery, Rimini, Ritual Chocolate, Rosehill Dairy, and Sweets & Cheese. A list to be proud of! At Harvest, partnerships are at the heart of what they do, helping guarantee fresh, high-quality ingredients while strengthening their deep commitment to community and connection.

Emma’s vision with Harvest is to bring people together with food. To them, this doesn’t only extend to patrons, but also to employees. Emma and Krystina share a strong belief that how employees are treated naturally carries over into the experience guests receive. They take great pride in their team and deeply value the contributions employees make to Harvest, striving to create a workplace that feels positive, rewarding, and supportive. Krystina’s path with Harvest is a perfect example of this culture. While working as a barista in Park City, she met Emma during post-workout coffee runs. That connection eventually led her to join Harvest, where she later embraced the opportunity to step into a management position. Krystina loves where she’s at. “I feel like I’m where I need to be. I am able to be my authentic self. And I love our staff.” A sentiment she shares with Emma, who is constantly impressed by how her amazing team works, and “how they show up.” In my experience, their staff are all warm and kind individuals who together create a wonderful overall atmosphere.

The welcoming staff are the perfect complement to the building’s fun, inviting design. The space, designed by 89 Oak in Park City, is beautiful, eclectic, and inviting. Emma explained how the design team “just got what I wanted creatively.” Their vision came together, with a fresh earth-toned palette, filled with charming details with nods to Emma’s Australian roots (including Vegemite jars at the bar). The space is divided into distinct zones to offer guests different experiences: a cozy, intimate lounge area with couches; an area with tables facing the busy kitchen, elegant, large family-style tables; bar seating along a beautiful, green stone counter; and outdoor seating on a patio. Emma wants all guests (including kiddos) to feel welcome and at ease.

“A tuck shop is a casual spot to grab lighter fare, a quick bite, or a bit of a treat.”

The large building also plays an important logistical role. Its spacious kitchen allows the team to prepare dishes for their Park City locations, where kitchen space is limited, while also enabling them to serve more guests comfortably on-site. Sundays, in particular, are bustling, with families, friends, and visitors filling the dining room. In addition to outstanding food, guests can enjoy live music every Sunday from 11 a.m. to 1 p.m. While the team has no shortage of future plans, one especially exciting addition is the upcoming “Tuck Shop,” set to open behind the building. If you’re unfamiliar with the term, you’re not alone. Popular throughout Australia, a tuck shop is a casual spot to grab lighter fare, a quick bite, or simply, as Emma described it, “a bit of a treat.”

Emma and Krystina shared that opening in Midway represents more than expanding Harvest’s footprint—it’s an opportunity to become part of a new community. “It’s more than just Harvest, it’s the whole community,” Krystina said. Both have embraced getting to know Midway, a beautiful, distinctive town known for its generational families and relaxed pace of life. They are excited to continue building relationships and deepening their connection to the area. Stop in, slow down, enjoy a great cup of coffee, and experience this charming slice of Aussie-style dining on Midway’s Main Street.

Visit Harvest: 195 W Main, Midway
harvestparkcity.com

Building on their online presence, the Neelemans have developed Ballerina Farm into much more than a brand. It’s a reflection of a slower, more intentional way of living; one where food is made from scratch, family is central, and hard work is a daily rhythm.

According to Lulu Shaffer, the PR and marketing Coordinator for Ballerina Farm, Hannah and Daniel always imagined creating a place where people could “experience a taste of farm life firsthand.” After years of sharing their family’s daily routine online—from early morning milking to homemade bread and butter—the couple wanted a physical space that captured the same intentional, wholesome spirit. Their inspiration also came from traveling abroad. “Hannah fell in love with small, niche grocery stores that carried only the best of every product. The Midway store and café really became the realization of both of those dreams.”

With this vision in mind, Midway—with its scenic mountain backdrop and European feel—was a natural choice. “Hannah and Daniel always loved bringing the kids to Midway,” said Lulu. “It’s not too far from their farm in Kamas, and they loved the small, quaint charm of the town. It was a perfect place for their first store.”

That atmosphere is something customers feel the moment they walk in. The Ballerina Farm Store glows with warm light and is filled with rustic shelves stocked with curated goods. The comforting scent of freshly baked focaccia wafts through the air, greeting all who enter. “The goal was to create a space that feels welcoming and thoughtful—like your favorite neighborhood grocery with a little bit of magic,” Lulu explained. “Every detail was chosen intentionally. Everything here is meant to be beautiful, useful, and a joy to bring home.”

The menu showcases that same care. It’s seasonal, simple, and ingredient-focused—built on what’s grown and raised on the farm, sourced from nearby Utah producers, and complemented by small-batch goods from around the world. Focaccia sandwiches, crisp salads, and pastries crafted each morning reflect the café’s commitment to honest food and genuine connection. “The store mirrors Hannah and Daniel’s approach to life,” Lulu said. “It’s slow, intentional, and close. It’s curated, seasonal, and practical. They’re always learning and trying new things in their own life—nothing about it is static.”

The heart of that creativity lives in the kitchen, led by Head Chef Avery Jensen. A graduate of Ireland’s Ballymaloe Cookery School—the same intensive program Hannah and Daniel completed. Avery brings the philosophy of ingredient-first cooking to life every day. Her mornings begin before the café opens; she preps, plans, and bakes everything from scratch alongside her kitchen team. “It’s been so fun,” Avery said with a smile. “The team is incredible. Our kitchen staff is all women—they’re the hardest workers. We get more and more tasks put on us, and they just kill it.”

Her time at Ballymaloe influenced not only how she cooks, but how she nurtures and inspires her team. “I think it’s cool to come from Ballymaloe to here and bring that ingredient-forward, straight-from-the-farm perspective into a place like this,” she said. “We prioritize sourcing local and highlighting the farmers who make it possible. They put in so much hard work—it’s rewarding to bring their ingredients to life. Everything is made daily; we don’t want anything that’s been sitting around or overly preserved.”

The kitchen’s collaborative spirit extends beyond Avery’s leadership. Hannah and Daniel remain closely involved in shaping the menu, often brainstorming alongside Avery and her team. The brand recently brought on a recipe developer to help expand offerings. The menu changes monthly, reflecting what’s in season and keeping regulars eager to see what’s next.

Since opening its doors, the Midway store has been met with enthusiasm from locals and travelers alike. The town’s response, Lulu said, has been “overwhelmingly positive.” “People are so excited to have a place like this in town,” Lulu shared. “Like any new addition, it brings attention and some mixed feelings, but many local businesses have shared how foot traffic has increased, and how visitors often make a day of exploring the area.”

Of course, the café’s success isn’t just local. Ballerina Farm’s massive online following has also played a part. Fans travel from across the country—sometimes internationally—to visit the store they’ve watched take shape online. “The brand’s online audience has become a real-world community,” says Lulu. “It’s been fun to meet them in person.”

While there’s plenty of excitement about what’s next, the team says they’re not in a rush to grow too fast. “We’d love to expand into a full restaurant concept and incorporate more food options in the future,” Lulu said. “But for now, we’re focused on doing a few things really well.” That dedication to quality and care is part of what makes the store feel so special—a reflection of the Ballerina Farm ethos itself.

At its core, Ballerina Farm has always been about connection—between people, the land, and the food they share. “The ultimate goal,” Lulu said, “is to keep offering products and experiences that are grounded in quality and connection. Ballerina Farm is more than a business; it’s a family legacy. And that will always shape the path forward.”

In an age of fast food and faster living, The Ballerina Farm Store feels like a breath of fresh mountain air. Every loaf of bread, every cone of ice cream, and every locally sourced ingredient carries a story—one of hard work, community, and the simple joy of slowing down. Whether it’s a traveler stopping by for lunch or a local grabbing groceries on their way home, the store invites everyone to experience a little slice of that farm life—thoughtful, genuine, and full of heart.

More info:

101 W Main, Midway
ballerinafarm.com

There are, of course, incredible classic flavors (you know the kind— chocolate, creamy stracciatella, pistachio, etc.), offered alongside truly one-of-a-kind flavor blends. Flavors made all the more unique because they are created using locally sourced products, such as Hawk and Sparrow sourdough bread (yes, bread!), fruit from Stillwater Farm, and chocolate from Ritual Chocolate. Delicious non-dairy options are also available. I promise: whatever you choose, you’ll love it.

The story of Dandelion Gelato actually starts with pizza and Matt Reschke: owner, pizza chef, family man, restauranteur, enthusiastic Midway local, and business owner extraordinaire. A passion for community is at the forefront of Matt’s work and businesses, and Dandelion Gelato is a prime example of that desire in action. During my conversation with Matt, it became clear that his deep community ties are no accident, but the result of deliberate intention.

Expressing gratitude for how his businesses have been received by the community, Matt explained that, in a way, opening Dandelion Gelato was a way of paying it forward. Looking around on Main Street, he saw that gelato could be just what Midway needed. His goal was to create a place where people could stroll in after a meal at any of the town’s fantastic restaurants, where teens could gather after school, birthdays could be joyfully celebrated, or anyone could unwind with a decadent treat.

Midway first caught Matt’s attention while he was in college; his pizza food truck was booked for an event in the Valais community. Known then as the “Pizza Guy,” he had long dreamed of owning his own restaurant—ideally in a location within walking distance of home. He remembers being captivated by the lush, green mountains and rolling hills that surround our valley.

Matt and his wife, Jessica, were living in Salt Lake City when a friend told them about an old home for sale on Center Street. The house and location seemed ideal, and the couple thought it could be the perfect place to set up shop. They envisioned a restaurant where people could gather, talk, and eat really, really good pizza made with incredible ingredients. Ingredients he now strives to source within 20 miles (or even 20 feet) from the restaurant’s onsite garden, which is his “happy place,” as much as possible.

While living and working in a rural town meant more time on the road, the Reschkes felt the improved quality of life made it more than worthwhile. Matt shares, “At any given day, you can choose to live a small-town life, or be in it.” After purchasing the building, Matt and Jessica threw themselves into what would eventually become The Pizza Yard.

Nobody undertakes the task of starting a restaurant (never mind remodeling a historic building constructed in 1901) thinking it will be without its challenges. However, what they couldn’t possibly have foreseen was that just a few months after purchasing and beginning remodeling in September 2019, COVID-19 would pose a unique challenge.

They, like so many of us, wondered if they would be able to make it, even before they got to flip an “OPEN” sign on the door. Recalling this time, Matt says, “We didn’t know what would happen, but it ended up that we timed it just right. Before we were even open, people were knocking on the door.” Today, The Pizza Yard keeps busy and is one of the mainstays of Midway.

Okay, we love pizza (a lot), but it’s time to get to the gelato of it all. Once again, Matt heard through the grapevine about a space coming available on Main Street, coincidentally right across the street from the Pizza Yard. What does a person who already makes incredible pizza bring to town when a great space falls in their path? Well, incredible gelato to pair it with, of course! Something anyone can enjoy. In his words, “Gelato is just easy. You’ve already had real food, so you can just enjoy it.”

Opening Dandelion Gelato seemed to flow naturally. The space became available, and Matt had connections making production easily feasible. A friend in Provo, who already produces their own gelato, allows Dandelion Gelato’s blends to be made using their industrial equipment. Small, specialty batches are made onsite, but the majority of their gelato is made at the location in Provo. In comparison to the Pizza Yard, Dandelion Gelato seems easy. Matt explained, “Dandelion is possible because it works in tandem with Pizza Yard.”

Dandelion opened just before the 4th of July weekend, seizing the prime summer season. It has been building steadily and organically since then as he implements more of his plans. As the fall and winter seasons approach, expect more flavors, espresso, and a cozy fire to enjoy them by.

So, what’s next for Matt? Hopefully, there will be a trip to Italy in the not-so-distant future to learn more about the craft of gelato at its origins. He also knows his plans are to stay here in Midway. He put it well, saying, “The more you put into a community, the less you want to leave it.”

For Matt, the goal is not to franchise, but to focus on what he’s building, businesses and community. As Midway continues to grow, he believes the way to preserve the loved small-town feel is to “actively do things to make it feel that way… (to) create places that feel small, and small town.” Dandelion Gelato is a decadent manifestation of that ideal, and how it can respect the community it resides within simply by being there, and welcoming locals and visitors alike. So, Midway, this one’s for you!

More info:

25 West Main, Midway
@dandeliongelato

Set in the heart of the Heber Valley, Granny’s benefits from its unique location—just a short drive from popular destinations like Deer Creek, Jordanelle, and the Uinta Mountains. Heber itself is a crossroads for outdoor adventure and rural charm, drawing visitors year-round for skiing, hiking, fishing, and scenic drives. That steady flow of travelers, mixed with a loyal local base, gives Granny’s its diverse and welcoming energy. Whether you’re passing through on a road trip, coming down from Park City, or heading home from a day on the lake, Granny’s is the place that invites you to stop, stay a while, and enjoy a bite of something familiar. It’s not just a restaurant—it’s part of the journey.

From Grandma’s House to Main Street Landmark

Granny’s Drive-In began with Jan and Allen Eggleston in 1982, who transformed Allen’s grandmother’s old home on Main Street into a roadside burger and shake destination. With 57 flavors of towering milkshakes and more than 30 burger options, the tiny restaurant quickly became a sensation. The house itself was originally a Sears “kit” home built on top of an old sandstone foundation—believed to be part of a former farm outbuilding—carrying with it decades of personal and town history.

In 2005, Melissa Laird stepped into that legacy. After spotting the building listed for sale and seeing its potential, she and her business partner bought the restaurant, bringing Granny’s back to life after a short closure. The building needed major renovations to meet health codes, including new kitchen equipment and HVAC systems, but after four months of vigorous work, it reopened in October 2005.

Melissa ran Granny’s from 2005 to 2016, reviving its charm and steering it through years of bustling summer business. “It was a struggle for the first couple of years to build back the business,” she recalled, “but we got into a good rhythm of Memorial Day to Halloween.” Halloween became a festive tradition—complete with costumes, shake coupons, and even a handmade shake costume the staff would take turns wearing to wave in customers.

Hamburgers, Shakes, And a Side of Mischievous Ghost?

Of all the memories Melissa has of Granny’s, few are more enduring—or strange—than the story of Ivan, the resident ghost. Though Melissa never experienced much herself, her teenage staff often told stories of doors swinging open on their own, items mysteriously falling off shelves, and a general sense of something—or someone—being present, especially late at night.

The ghost was officially named when a young boy, the son of one of her cooks, pointed to a corner of the restaurant and said he was talking to “Ivan.” From that point on, Ivan became the staff’s go-to scapegoat for every mishap. “Who left the fry sauce out?” Ivan. “Who forgot to lock the back door?” Ivan.

Melissa shared a particular memory of when she and an employee opened up one morning to find every bottle of condiments stacked neatly on a single table—something no one had done. It was a moment that even Melissa, usually the skeptical type, couldn’t explain.

Passing the Torch

In 2016, Melissa sold Granny’s and opened Melvin’s Public House—Heber’s local sports bar and pub, passing the torch to Armando Quiñones.

Now, under Armando’s leadership, Granny’s continues its tradition while embracing thoughtful change. Originally a summer-only stop, it now welcomes customers year-round thanks to Armando’s vision and the dedication of his team. “It’s small, but it makes people feel at home—like they’re walking into someone’s home to eat,” he said. That warmth is still the heart of the business.

The menu blends longtime favorites like the Western and avocado burgers with new ideas, like the mango salsa-topped jalapeño burger or the Delta First Class shake made with espresso syrup and Biscoff cookie butter. Staff members help decide what sticks and what rotates out, based on customer feedback and seasonal rhythms.

A Gathering Place for Generations

The staff have connected with many guests over the years, learning names, favorite orders, and even pieces of family history. It’s not unusual to see three generations gathered around the same table—grandparents who once came as kids now bringing their grandchildren to taste the same beloved flavors. Armando and his team have even met several customers over 100 years old who swear they’ve been visiting since the 1960s. These deep family ties give Granny’s a rich sense of history that can’t be recreated anywhere else.

Granny’s has earned recognition well beyond the Heber Valley. It’s been named Business of the Month and frequently ranks among the state’s best burger spots. But for those working behind the counter and grill, the real success isn’t in awards—it’s in the familiar faces returning week after week. Whether someone is stopping in for the first time or has been a regular for years, the mission stays the same: serve good food made with care and treat every guest like family.

In an industry known for quick turnover and fleeting loyalties, Granny’s quietly defies the norm. The team here operates more like a family than just coworkers. Communication flows easily, respect runs deep, and the result is a dining experience that feels natural and welcoming. Transitioning from a summer-only spot to a year-round restaurant wasn’t without its challenges, but it was made possible by the dedication of a small, loyal crew, many of whom stayed through the change. Their commitment speaks volumes about the kind of environment Granny’s has fostered.

Looking Ahead

Heber is growing, and with it, the local food scene is changing. “Heber’s growing fast,” Armando said. “With more restaurants and more options coming in, we’ve learned that staying true to who we are means more than chasing trends.” New places open regularly, each bringing something fresh to the table. In this evolving landscape, Armando could have chosen to chase trends or expand rapidly. Instead, he has chosen to dig in deeper, earning trust by staying true to what Granny’s does best. Its strength lies not in being the newest or flashiest place but in being a steady, comforting presence people can rely on.

Looking ahead, Armando’s focus is on refining what is already working—not on flashy makeovers or franchising. What you see here is genuine and welcoming, a rare feeling in today’s fast-paced dining world. Growth isn’t the goal; it’s about doing what they do better every day, with care and attention to the community. The space itself still reflects Granny’s roots.

Stepping into Granny’s is like entering a familiar kitchen filled with laughter, stories, and memories—sometimes spooky ones. Generations return, friendships are built over burgers, and the feeling of home never fades. Granny’s isn’t swayed by the ever-changing dining scene—it’s holding steady, building on a legacy of good food, good people, and just a touch of small-town mystery.

Whether you’re in the mood for a raspberry shake, a Western burger, or maybe even a chat with Ivan, Granny’s will always be there, welcoming you back, one burger at a time.

Whether you like it thin and crispy, deep and doughy, classic pepperoni or piled high with pineapple (we won’t judge), pizza is one of those magical foods that brings people together. It’s there for birthday parties, Friday night hangouts, last-minute dinners, and post-lacrosse game celebrations. In fact, pizza might just be the most loyal friend we never knew we had.

A Slice of History

Believe it or not, pizza has been around since ancient times. The Greeks and Egyptians baked flatbreads with toppings, but it was the Italians who perfected the art with tomato, cheese, and dough in Naples centuries ago. Fast forward to today, and pizza has become a global phenomenon—and a local favorite.

And here in our corner of the Wasatch Back, we’re lucky enough to have some seriously delicious options.

Follow Your Nose

In Heber, you can’t go wrong with The Junction Pizzeria & Grill, where hearty, enormous, family-style pies with St. Louis-style thin-crusts are served with small-town warmth. Mountain Mike’s Pizza brings the big flavor with crispy crusts and an all-you-can-eat buffet. Craving classic Italian? Buon Appetito Italian Bistro serves up tried-and-true flavors straight from the boot of Italy. For something different, try Quesabirria’s Mexi-Pizza—a spicy, cheesy fusion that hits all the right notes with birria beef, melted cheese, red sauce, and a variety of toppings. Or seek out Cucina Rustico’s food truck around town for a wood-fired pizza experience that boasts unique toppings (we recommend the savory balsamic peach or the blackberry pulled pork with jalapeño jelly). To die for!

In Midway, pizza gets a charming alpine twist. Café Galleria offers artisan pizzas in a cozy, cottage-like setting—or a private alpine globe during the colder months. The Pizza Yard is a great spot to grab a hot slice after a hike or ski day with friends. And for something uniquely savory, head to 1886 Grill at the Homestead and try their thin-crust, wood-fired signature pizza, The 1886, topped with red sauce, smoked sausage, pickled onion, blistered jalapeño, and gouda—bold, flavorful, and as unforgettable as the setting.

And don’t forget our neighbors to the east in Kamas. At Summit Pizza Co & Ice Cream, you can follow up your Foccacia-style (thick and chewy crust) pie with a scoop (or three) of ice cream—because life’s too short not to.

Pizza Personality Quiz

(Yes, Really)

Ever wondered what your pizza order says about you? Here’s a totally unscientific quiz to find out:

Cheese Only? You’re a purist, steady and reliable—like the trusty friend who always brings napkins to the picnic.

Meat Lover? You like your pizza (and life) hearty. You’re the first one to suggest a party and probably own a grill and smoker.

Veggie Supreme? You’re health-conscious, optimistic, and somehow always manage to bring the perfect side salad to share with friends.

Pineapple & Ham?
You’re a rebel with a sweet side. You’re not afraid to break the rules—and you probably bring your own hot sauce to add to everything. We highly recommend the local sauce crafted by Frye Provisions.

The Final Slice

Pizza is more than a meal—it’s a mood. It’s the smell that makes your mouth water before it hits the table. It’s the name that gets your tummy rumbling just at the mere mention of it. It’s the cheese pull that earns a round of applause. It’s the comfort food that never lets you down.

So next time you’re thinking of what to eat, just remember: when in doubt, pizza out.

But first, a tiny taste of history…

A Slice of Sourdough’s Past

Sourdough is the OG of breads. Long before humans figured out how to isolate yeast into neat little packets, they were mixing flour and water and letting wild yeasts and lactobacilli do their thing. Archaeological evidence traces sourdough back to ancient Egypt around 1500 BC. That’s right—your rustic farmhouse boule is older than the pyramids. It survived the fall of Rome, voyaged on the Oregon Trail, and even had a pandemic-era renaissance (we see you, 2020). Through it all, sourdough has been a symbol of resilience, patience, and the quiet magic of fermentation.

A Healthier Path

Elizabeth’s journey into sourdough started not as a culinary whim, but a search for a healthier bread that didn’t leave her body feeling like it had just run a marathon. “I was looking for something better for my body—nutritionally and digestively,” she explains. That’s when sourdough entered the picture, with its naturally fermented benefits and gut-friendly properties. “Even people sensitive to gluten can often eat sourdough without issues.”

And so began her voyage into floury waters—growing her own starter, experimenting endlessly, and navigating a sea of conflicting internet advice. “It was a lot of trial and error,” she laughs. “But I fell in love with understanding the ‘why’ behind it. Once I grasped the science, everything started making sense.”

Science + Soul = Bread

Ask Elizabeth what she loves most about baking bread, and she won’t just talk about the end result (although let’s be honest—warm sourdough with a pat of butter is divine). For her, it’s about the process. “It helps me slow down. It’s a creative outlet. And it’s nourishing in every way.”

Her most memorable moment? Pulling her very first successful loaf from the oven. “I had grown the starter myself and was skeptical if it would even work. When it did—I was so proud! That sense of accomplishment has never gone away.”

Bread Bootcamp, Lythgoe-Style

Now a seasoned sourdough sage, Elizabeth has turned her passion into a popular hands-on class where she de-mystifies the art of breadmaking. “There’s this stigma that sourdough is super complicated,” she says. “But really, it’s the information overload that makes it feel that way.”

It all starts with a strong, active starter. You can’t fake that.

In her workshops, students learn the basics of the process: feed your starter, mix your dough, salt it, stretch it, fold it, ferment it, proof it, bake it, and then—best part—devour it. She gives students a chance to try the steps themselves, and then supports them with an online course they can use at home. “Most of my students are beginners or people who’ve tried sourdough on their own and got frustrated. I love showing them that they can do this.”

And the rewards? Oh, they go way beyond bread. One student told her that sourdough became her emotional lifeline during a tough time—something to pour her energy into. She now sells baked goods across the valley. “That,” Elizabeth says, “was a full-circle moment.”

Common Crumbs and Pro Tips

Naturally, we had to ask: what’s the most common mistake newbies make? “Not understanding the science,” she says. “Sourdough is sensitive to temperature, humidity, even time of year. If you’re just following a recipe without understanding what’s happening, it’s hard to troubleshoot.”

And if you’re chasing that perfect crust? “It all starts with a strong, active starter. You can’t fake that.” As for flour? She swears by Costco’s Organic All-Purpose—it’s affordable, unbleached, and has just the right protein punch.

Beyond the Boule

While traditional sourdough boules are the class staple, Elizabeth’s students learn how to use their starter in everything from focaccia to pancakes, muffins, cookies—even sourdough chocolate cake. “People are always surprised by how versatile sourdough is—and that you can use the discard in so many recipes without wasting it.”

Baking with Heart (and Little Helpers)

Elizabeth’s love for baking started early—even if her mom wasn’t exactly the most enthusiastic in the kitchen. “My mom didn’t like to cook, so I would surprise my family with cookies or muffins,” she recalls. Today, she’s passing the torch to her own kids, who help her mix and knead in the kitchen. “It’s a fun, safe space where we make memories.”

When asked who she’d most like to bake with—past or present—she doesn’t hesitate. “My family, always. Especially my kids. Watching them learn and enjoy the process with me—it doesn’t get better than that.”

Flour-Dusted Dreams

When she’s not baking, Elizabeth homeschools her kids, creates content for her business Holizstic Bakery and Wellness, and spends time outdoors. And if she had to sum up sourdough in three words? “Rewarding. Educational. Satisfying.”

Frankly, we couldn’t agree more.

So whether you’re a seasoned baker or you’ve just named your starter “Yeast Witherspoon,” Elizabeth Lythgoe is proof that sourdough is for everyone. All it takes is a little curiosity, a pinch of patience, and maybe—just maybe—a Dutch oven.

Hungry yet?

More information: holiztic.com
@holiztic