When you walk into the Dainty Pear in Midway, you’ll notice a trail of olive branches leading toward the back of the store. While the motif reflects the shop’s selection of olive oils, it also serves as a quiet invitation to explore further. Follow the branches, and you’ll pass through the boutique—filled with European imports and thoughtfully curated décor—before arriving at the Olive Press Café. The café is a relatively new addition, opening in fall 2025, eight months after the Dainty Pear’s brick-and-mortar debut. I followed the path myself on a bright spring afternoon to meet the café’s chef, Eric Price.
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
