Salt Lake City—Vessel Kitchen, a Utah-born restaurant redefining the concept of casual dining across the state, is entering its seventh year of operation with the announcement of its seventh restaurant location slated to open in the Salt Lake City International Airport this fall. This new location will lead the restaurant in a slew of advancements the founders look to implement and explore in the coming year. 

Set to debut in Concourse A of the newly remodeled airport, Vessel Kitchen’s seventh location was a multi-year process and feat to land. Competing against nearly 70 other concepts, Vessel ultimately secured the space to bring its local flair alongside reimagined offerings to this global hub. Vessel will reintroduce breakfast into the mix of the restaurant’s usual savory lineup with fresh options that disrupt the traditional breakfast scene for guests on the go. With new local partners such as MilkHoney Yogurt, Slide Ridge Honey and JOJO’s Chocolate on board, curated grab-and-go options and twists on some classic menu items – even long-time Vessel patrons will find something new to enjoy at this location. 

“The fact that we have been entrusted with the opportunity to represent the Utah restaurant scene in our beautiful new airport is an absolute honor,” said Nick Gradinger, Co-Founder of Vessel Kitchen. “We’ve been working on this project in some capacity for over four years. To be so close to seeing this dream realized, and to be afforded the opportunity to introduce the Vessel experience to travelers from around the world, is truly surreal. And for it to be so closely aligned with our seventh anniversary makes this that much sweeter.” 

Since opening the doors of their flagship location in Park City in 2016, the three founders – Nick Gradinger, Brian Reeder and Roe’e Levy – have sought one thing, to push the envelope of what casual dining looks like in Utah and beyond. The addition of Vessel’s new airport location follows the brand’s recent grand opening of its Station Park location in Farmington earlier this year and the launch of its Test Kitchen outlet in Sandy that doubles as a culinary lab and counter-style storefront offering take-out and delivery. Looking ahead, the Vessel team aims to continue to seek new ways to serve guests through tailored offerings such as meal prep services, drive-throughs, bakery programs and a completely overhauled online ordering and its first custom app platform.  

The Vessel Kitchen team has never shied away from change, leaning on their guests’ experience as well as their own dreams to quickly adapt and experiment to bring new offerings to the table each season, living up to their “cuisine-agnostic” approach to business. Guests can be on the lookout as a new fall/winter menu comes down the line, curated to pay homage to Vessel’s roots.  

In celebration of the restaurant’s seventh anniversary, Vessel Kitchen will be looking back through the years and hosting promotions and giveaways all week across the organization’s social media platforms. To learn more, follow @vesselkitchen on Instagram or visit their website at www.vesselkitchen.com today. 

About Vessel Kitchen 

From the beginning, Vessel Kitchen has sought to push the envelope of culinary innovation by offering an upscale vibe and quality meals at a fast-casual price and convenience. For the flavor-obsessed and fuel-focused, Vessel is defining a new normal. Coining the phrase “healthy and healthy-ish,” Vessel has uncovered the perfect balance of offerings for every type of eater. Clean, local, seasonal, and responsible flavors from around the world. Vessel focuses on food-forward sourcing, procuring local ingredients each season whenever possible. Not just because they are local, but because fresh ingredients taste better, and supporting local vendors is a central part of Vessel’s identity. Since the first location opened in 2016, communities have embraced Vessel’s unique concept. Today, the locally owned and operated brand has seven locations across the state. To learn more about this innovative brand, visit www.vesselkitchen.com. 

Kayla McFarland 

PR Manager 

Cell: 402.297.2009