What to expect at Matilda, Park City's Michelin-recommended pizzaria
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Matilda on a busy Friday in Park City. Photo: Erin Alberty/Axios
To call Matilda a pizzeria is both a bit of an understatement and an overstatement.
- It's not a humble hole in the wall, which makes its ascent to the new American Southwest Michelin guide a bit less cinematic than, say, that of Redwood Road's Phở 777.
- It also excels at waaaay more than pizza.
Catch up quick: Matilda, one of three Park City restaurants to win Michelin mentions, opened last year to rave reviews for its tightrope walk between classy and unpretentious.
The big picture: Its closest corollary is SLC's Cosmica, both on the menu and the fact that excellent craft cocktails can easily comprise the bulk of your bill.
- Not counting tips, my husband and I rang up a tab of almost $100 at Matilda. Half of that went to three $18 cocktails.
How it works: Although the wood-fired sourdough pizza is what most diners expect, the high-domed "flat" bread often becomes the main attraction.
- Most tables order a loaf with a dip. We had the chicken liver parfait topped with sherry jelly; it tasted like Christmas — and packed a punch of satiety before we even touched our pizza.
- Our kid was stoked to get a couple of leftover slices of the Calabrese, whose hot honey is the perfect finishing touch with the salami and whipped ricotta.
Between the lines: Before last month, it was no problem to walk in without a reservation. Two days after the Michelin recommendation, my husband and I went on a whim after a Park City errand and waited an hour.
- Nowadays, reservations aren't hard to get, but you'll want to make them.
The bottom line: As Michelin ventures to both fine and casual dining, so goes Matilda.