Beyond the pie: Park City’s Matilda redefines neighborhood dining

Matilda merges fine dining quality with neighborhood accessibility, and locals are already claiming their spots at the bar

PARK CITY, Utah —While Park City’s dining scene often demands planning weeks in advance, newcomer Matilda is flipping the script with spontaneous hospitality and sourdough that’s worth showing up for.

Owners Price Nicol, Ian Pope and Mark Shrayber, alongside chef Pierson Shields, have created a neighborhood haven where pretension is left at the door and spontaneity is welcomed with open arms.

“We talk a big game about being a neighborhood restaurant,” Nicol said. “I think part of that is that you can walk in, and you don’t have to plan a month out to do it … We want it to be a place where people can come on a whim.”

The restaurant’s debut exceeded all expectations, with customer turnout nearly tripling initial projections during its bustling opening week.

“Opening week was a total success,” said Shields. “Pizzas were excellent. We didn’t have to tweak too many dishes. The servers were on point. It was a lot of fun.”

A Sourdough Sensation

While Matilda’s wood-fired pizzas may be the headline attraction, they’re far from conventional. Each pie begins with meticulously crafted dough that undergoes a 24-hour fermentation process, yielding a crust that’s already generating buzz among local food enthusiasts.

“We are 100% naturally leavened sourdough. We have no dry, active yeast… It is completely up to us and a little bit of mother nature to make those pizzas happen,” Shields explained.

The secret lies in their distinctive starter. “We use a rye for the starter and for our Levain,” said Shields. “People get the sour flavor, but they also get the earthiness because it’s not overly acidic, but it has a good chew to it. People pick up on that, and that also helps with the color of the crust.”

Beyond the Pie

Matilda defies simple categorization as just another pizza joint. The diverse menu features sophisticated options like seared ahi tuna with champagne beurre blanc and bavette steak with café de Paris butter. “We let the butter melt all over the plate so you can dip. It’s great with the flatbread,” Shields said.

Breaking from rigid dining traditions, Matilda offers a flexible menu where guests can create their own culinary journey without feeling constrained by conventional course progressions.

“You can get a big plate and a salad, and off you go. Or you can mix and match them, and they all work,” Nicol said. “A lot of thought has gone into making it not a super linear menu.”

This versatility enables Matilda to seamlessly transform from casual weeknight spot to weekend destination.

“The idea is we want people to come in on a Tuesday, sit at the bar, and have a meal,” said Shields. “But we also want people to be able to come in on a Friday night and go all out … We can make it a casual night, and we can make it a date night.”

Matilda also boasts a private dining room accommodating up to 12 guests—perfect for intimate parties, and family celebrations.

Family-Friendly

Families are welcomed with enthusiasm at Matilda, where children have already been invited to craft their own pizzas in the restaurant’s impressive wood-fired oven.

“We were doing a lot of pizzas,” Shields said. “We let [the kids] stretch the dough and throw on the ingredients, and they loaded it. So that was super fun.”

While Matilda doesn’t offer a dedicated children’s menu, the restaurant accommodates young diners with simple meal options. A vegan menu is in development and expected to be available by the end of the month.

Libations With Local Flair

Behind Matilda’s bar, the team applies their from-scratch philosophy to a distinctive drink program featuring house-pressed juices and premium ingredients.

One of Nicol’s favorites is the gin and juice creation which uses clarified green juice from Five Seeds. The Paper Plane — a blend of bourbon and Aperol — has quickly become a customer favorite. Cocktails are served in elegant Nick and Nora glassware. “When we do a pour on a paper plane or a martini, we’re using Nick and Nora glasses because we want people to experience a glass half-full experience,” Shields explained.

For wine enthusiasts, Nicol is bringing in bottles rarely found in Utah. “It’s going to be approachable, it’s not going to be super expensive,” he said, focusing on “low intervention” wines from smaller producers. The selection will change frequently as special orders arrive.

Looking Ahead

Matilda is already building momentum with upcoming events, including an April 4 wine dinner in partnership with the Park City Wine Festival, with limited tickets still available. The owners also envision hosting chef takeovers, inviting culinary talents from across the country.

“I think it gives people an opportunity to eat a chef’s food that normally they wouldn’t have a chance to eat, because he or she might be across the country, or across the world,” Nicol said.

Name That Oven

In perhaps their most community-spirited initiative yet, the Matilda team has invited locals to help name their wood-fired oven—the heart of their kitchen.

“The only thing I don’t like about the oven is that we haven’t named her yet,” Shields said.

Nicol insists the perfect name must emerge organically from the community. “You can’t name your oven,” he insisted, laughing. “It’s got to be organic and natural.”

In true neighborhood fashion: “Whoever has the winning nickname,” Shields confirmed, “Will get two free pizzas. And you can quote me on that.”

Matilda is open daily from 5 p.m. to 10 p.m. and while walk-ins are welcome, they do except reservations. To learn more about the restaurant, or to make a reservation, visit their website.