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Adolph's Restaurant Restaurant Review: Longtime locals cram around the small copper-topped bar on a nightly basis but unlike most places, a crowd at Adolph's doesn't necessarily mean the food is great. On the contrary, the heavy European dishes are often inconsistent and expensive, but at least you'll dine in a charming, dimly lit room bedecked with dark woods and wafting with hearty smells that bring a pleasant warmth to your evening. Choose the Swiss onion soup and Raclette over the mellow cheese fondue. The wienerschnitzel may not really be "world famous," but the breaded veal with lemon and capers is, at least, Park City famous.