Vessel Kitchen
Restaurants, 1784 Uinta Way Unit E1, Park City, Utah, 84098, United States, 51-200 Employees
Phone Number: 43********
Who is VESSEL KITCHEN
ALL FOOD. NO HYPE. We are not activists. And we dont prescribe to nutritional philosophies simply because theyre on trend. We have a simple formula: combine righteous ingredients with int...
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Headquarters: 1784 Uinta Way Unit E1, Park City, Utah, 84098, United States
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Date Founded: 2016
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Employees: 51-200
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Revenue: $5 Million to $10 Million
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Active Tech Stack: See technologies
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CEO:
Brian Reeder
Email
Phone
Industry: Restaurants
SIC Code: 5812
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Frequently Asked Questions Regarding Vessel Kitchen
Answer: Vessel Kitchen's headquarters are located at 1784 Uinta Way Unit E1, Park City, Utah, 84098, United States
Answer: Vessel Kitchen's phone number is 43********
Answer: Vessel Kitchen's official website is https://vesselkitchen.com
Answer: Vessel Kitchen's revenue is $5 Million to $10 Million
Answer: Vessel Kitchen's SIC: 5812
Answer: Vessel Kitchen has 51-200 employees
Answer: Vessel Kitchen is in Restaurants
Answer: Vessel Kitchen contact info: Phone number: 43******** Website: https://vesselkitchen.com
Answer: ALL FOOD. NO HYPE. We are not activists. And we dont prescribe to nutritional philosophies simply because theyre on trend. We have a simple formula: combine righteous ingredients with intriguing flavor profiles in a refined environment. Were committed to providing as many people as possible, as often as possible, with scratch-made, non-processed, delicious food...to make that the new normal. At Vessel, its about food and thats enough. Its more than enough. FOOD WE WANT TO EAT From the very beginning, we pledged to construct a menu that focused on clean, wholesome options that would allow our guests to walk out the door feeling better than they did on the way in. We believe that honesty, transparency, and committing to keeping communications lines open in everything we do will allow us to deliver an experience we're proud of. Our produce is sourced from many of Utahs finest local farms and we go to great lengths to ensure our proteins come from the regions most esteemed purveyors. Those ingredients serve as the staples within our unpretentious and approachable seasonal menus that are constructed with one goal in mind: create a well-rounded menu chalk full of menu items that we, ourselves, would want to eat. And its just that simple. GOOD FOOD SPEAKS FOR ITSELF We don't pigeon hole ourselves into defining our restaurant by cuisine or impose caloric restrictions on our menu because doing so may be on trend. We have two basic focuses when we introduce new seasonal menu items or make other products/service related changes. First, how do we ensure we are sourcing the best possible product? And second, are we proud to stand behind every ingredient and every dish found on our seasonal menus? We know this know hype-free train of thought will always hold us in good stead because hype doesn't taste good and creativity isn't a flavor.
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