The idea for High Noon, the new quick-serve-with-cocktail-bar concept of Aaron & Jessica Grimmer (Picnic House, Barlow), developed around Jessica's nostalgic love of frybread, a favorite memory of summer festivals during her childhood in southern Utah. Frybread is crisp fried dough covered with chili, meats, vegetables and cheeses. Head chef Casey Gipson has created a menu that highlights the frybread with "choice-of-toppings" options, but also features a fresh takes on street corn (melted feta, smoked paprika), tortilla soup (slow roasted chicken, pico de gallo, monterey jack), chile relleno (tempura-battered pasilla pepper, goat cheese, cheddar, cilantro, green onions, enchilada sauce), sweet pork flautas, dessert scones (buttermilk caramel, seasonal compote), and more. Every ingredient is locally-sourced and scratch-made.
Consultant Tom Lindstedt's bar program aims to highlight the sweet and savory components of agave spirits and other flavors associated with the southwest, while offering a refreshing take on the Old West. Tequila, mescal and rye are mixed sensibly in accessible offerings that are creatively paired with the menu items.