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Old Fashioned Fridays at Afterword Restaurant

Posted On
Jul 21, 2021
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Heber City, Utah (July 21, 2021) — “We’re excited to offer multiple nights of live music to complement our guests’ dining experience this summer,” said tupelo Partner Maggie Alvarez. “The addition of Afterword’s Old Fashioned Fridays gives patrons the opportunity to sample our mixologist’s most inventive creations each week to help decide which recipe will land on our permanent menu.”

Live Music:
Enjoy local talent every Wednesday and Saturday evening on the patio from 6 to 9 pm. The summer lineup includes:
7/14: Rylee McDonald
7/17: Andrew Wiscomb
7/21: Dillion Finn
7/24: Josh
7/28: Scott Foster
7/31: Casey Morgan

Old Fashioned Fridays:
Every Friday, Afterword features three specialty Old Fashioned cocktails for $10 each. The top seller from the Old Fashioned Friday will move forward to the next week, and whichever sipper wins at the end of the summer will be added to the menu.

Contenders for this Friday, July 16th include:

Smoke & Cinnamon (last week’s winning cocktail)
Cinnamon Syrup
Orange Bitters

The Hounddog
Peanut Butter Whiskey
Banana Liqueur
Lime Bitters
Black Walnut Bitters

Summer Lovin'
Apricot Basil Syrup
Lemon Bitters

The 21+ restaurant currently accepts walk-ins only and does not take reservations. Arrive early and stay late to make the most of these unforgettable summer nights. To learn more about Afterword’s live music lineup and Old Fashioned Fridays, contact Christa Graff with Graff Public Relations, LLC, at 435.640.7921 or [email protected]. Additional information, hours of operations and reservations are available at

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About Afterword by Tupelo Park City
At Afterword by Tupelo Park City, Chef Matt Harris continues to honor artisanal and sustainable producers worldwide. With notes of global inspiration and a nod towards quality ingredients, Afterword is sharing vibrant stories through lush, unconventional fare. Located in a two-story historic home in the heart of Heber City, Utah, Afterword’s menu is inspired by Chef/Partner Matthew Harris’ world travels and personal experiences with sustainable, artisanal food producers. Tupelo Farm, Harris’ micro-farm located just a couple miles away in Midway, Utah, cultivates seed-grown pesticide-free produce to sustain the restaurant, and heirloom varietals include tomatoes, squash, Swiss chard, arugula, spinach, bok choy, and rhubarb to name a few. Afterword by Tupelo earned the 2021 Heart of Hospitality GastroPub award from the Utah Restaurant Association. For more information, visit the restaurant's website at