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Vessel Kitchen menu

Vessel Kitchen is a restaurant built around a DIY concept: select a protein, select two sides, and you have your very own plate. Most options skew to the healthier side of things. The restaurant also offers composed salads, bowls and flatbread tacos too.

Vessel Kitchen menu

The following Vessel Kitchen menu is dated May 2020:

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Vessel Kitchen - create your own plate step one
Vessel Kitchen – create your own plate step one
Vessel Kitchen - create your own plate step two
Vessel Kitchen – create your own plate step two
Vessel Kitchen - signature bowls
Vessel Kitchen – signature bowls
Vessel Kitchen - seasonal salads
Vessel Kitchen – seasonal salads
Vessel Kitchen - flatbread tacos
Vessel Kitchen – flatbread tacos
Vessel Kitchen - kids
Vessel Kitchen – kids

The above Vessel Kitchen menu was provided by the restaurant directly.

What are the hours for Vessel Kitchen

Monday11.00 a.m. – 9.00 p.m.
Tuesday11.00 a.m. – 9.00 p.m.
Wednesday11.00 a.m. – 9.00 p.m.
Thursday11.00 a.m. – 9.00 p.m.
Friday11.00 a.m. – 9.00 p.m.
Saturday11.00 a.m. – 9.00 p.m.
Sunday11.00 a.m. – 9.00 p.m.

What else should I know about Vessel Kitchen

Cuisine: Healthy
Don’t miss: Build your own plate
Reservations: No
Parking: Varies
Alcohol:
Service and atmosphere: Casual

Food from Vessel Kitchen

Vessel Kitchen - princess pride salad
Vessel Kitchen – princess pride salad

Where is Vessel Kitchen located?

There are four locations of Vessel Kitchen in Utah:

905 East 900 South, Salt Lake City, UT 84105, USA
(801) 810-1950

46 E Fort Union Blvd, Midvale, UT 84047
(801) 337-5055

1052 S, State St Suite C, Sandy, UT 84070
(801) 349-2544

784 Uinta Way # E-1, Park City, UT 84098
(435) 200-8864

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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.