Nosh Park City
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Nosh Park City menu

The following information was recently updated on February 6, 2020

Nosh a new restaurant for 2020 located in Park City/ The restaurant focuses on Middle Eastern cooking. Chef and owner Jason Greenberg “moved to Utah in 2014,  and began working as part of the kitchen team at The St. Regis at Deer Valley. While working at the St. Regis, he started his own food stall PC Pita, at the Park Silly Market and so the quest to create the perfect falafel was born.”

Nosh menu

The following Nosh menu is dated February 2020:

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Nosh Park City menu - soups, starters, mezze
Nosh Park City menu – soups, starters, mezze
Nosh Park City menu - pita, salads, bowls, sides
Nosh Park City menu – pita, salads, bowls, sides

The above Nosh menu was provided by a member of the Park City Foodies group.

What is the food like at Nosh?

Nosh Park City
Nosh Park City (Park City Foodies group)

What are the hours for Nosh

Monday11.00 a.m. – 8.00 p.m.
Tuesday11.00 a.m. – 8.00 p.m.
Wednesday11.00 a.m. – 8.00 p.m.
Thursday11.00 a.m. – 8.00 p.m.
Friday11.00 a.m. – 8.00 p.m.
Saturday11.00 a.m. – 8.00 p.m.
Sunday11.00 a.m. – 8.00 p.m.

What else should I know about Nosh

Cuisine: Middle Eastern
Don’t miss: Falafel
Reservations:
Parking:
Alcohol:
Service and atmosphere:

Where is Nosh located?

1890 Bonanza Dr, Park City, UT 84060, USA
(435) 800-2086

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.