Dishing Park City | Issue 3

DBR

Joints 751 Main Street (7th and Park) 435.647.0040 butcherschophouse.com

1251 Kearns Blvd. (at The Yard) 435.649.0911 winedivepc.com

1251 Kearns Blvd. (at The Yard) 435.649.0911 boneyardsaloon.com

447 Main St. 435.649.6667 | nonamesaloon.net

Book your next party/event at a DBR Joint. events@DBRParkCity.com

PRAIRIE HARVEST Specialty Foods

Dry-Aged Angus

Dry-Aged Wagyu

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Find our products in all the finest local restaurants 800.350.7166 • www.prairieharvest.com

Alpine Ski Properties offers some of the finest home and condominium rental accommodations in the Park City and Deer Valley area. Our properties are centrally located near all the top dining and recreation attractions in the area.

With full amenities and a wide variety of properties to choose from, you will feel right at home during your next visit to Park City.

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875 Iron Horse Drive, Unit D Park City, UT 84060 435.649.2424

dish ng N O. 3 W I N T E R / S P R I N G

Q: ON A COLD WINTER DAY IN PARK CITY, I LIKE TO WARM UP WITH…?

PUBLISHERS, EDITORS AT LARGE EDITORS@DISHINGPC.COM

ALLISON ARTHUR A CHOCOLATE CHIP COOKIE AT DEER VALLEY. IT LOOKS LIKE AN ORDINARY COOKIE BUT TASTES LIKE A DREAM.

LIKE WHAT YOU SEE IN THE MAGAZINE? THERE IS MORE ONLINE! VISIT DISHINGPC.COM FOR:

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RESTAURANT NEWS

A NICE BIG, STEAMY AND SLURPY BOWL OF KOBE BEEF PHO FROM SHABU SHABU HOUSE OR A LAVENDER LATTE FROM SILVER KING COFFEE.

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KRISTEN JOY CONTRIBUTORS DARRYL DOBSON

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TURKISH COFFEE AND PAVLOVA FROM REEFS. ADAM LARKUM JAY NEL-MCINTOSH THE MIX OF SPICY AND SWEET IN A MEXICAN HOT CHOCOLATE NEXT TO THE FIRE AT ZOOM. NINA RESOR JENN RICE DO-IT-YOURSELF S’MORES AND SPIKED CIDER BY THE FIRE PIT AT MONTAGE DEER VALLEY. BRIAN UPESLEJA THE SPAGHETTI AND ENORMOUS MEATBALL AT MAXWELL’S. IT’S BIG, BUT I CAN TAKE IT DOWN. ADVERTISING SALES MOLLIE FLAHERTY COPY EDITOR DAVE BAKER

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“Bring in this ad for 20% off any winter rental and receive 10% off any full-price item with rental�

Not valid with other discounts or during scheduled blackout dates; Dec. 26 - Jan. 3 and Feb. 12 - 16.

CONTRIBUTOR SPOTLIGHT JAY NEL-MCINTOSH: PHOTOGRAPHER

Jackson Hole–based photographer Jay NelMcIntosh shoots a variety of stories for Dishing, in addition to her other commercial and editorial work. We asked her more about food photography, and here is what she had to say.

You have photographed a variety of people, events, travel destinations and more.

What do you like specifically about food photography?

First, I love to eat and cook, and food photography is an extension of those passions.

Chefs who can not only create a dish that tastes incredible but also present it as a work of art are inspiring to me, and I love to be able to showcase their creativity in a lasting way.

Food photography is notoriously tricky. What can make it more difficult than other subjects?

Food can be very temperamental. Often, you have a short window to capture the shot before the dish melts, sinks or flops. There is also lighting and reflections to take into consideration, trying to avoid shadows and make colors pop. The most challenging food to photograph is often the

PHOTO BY ALLISON ARTHUR

simple dishes that lack in color or texture. When a dish is well presented and full of color, my job is easy, but when it’s not, trying to find the best angle is the key to highlight a dish.

Because food is one of the most Instagrammed items, do you have any tips and tricks of the trade people can use when shooting their own dishes?

Capturing your favorite meal and sharing it on Instagram is always fun and inspiring to look at. The biggest trick is to keep things simple. Create a clutter-free, clean backdrop and make sure you have lots of natural light. Also, let the focus of the photo be on the most beautiful part of the dish or drink. You can play around with the filters after, you can straighten or crop the shot after, but the key is to frame it well in the first place.

What foodie stories would you like to see Dishing work on that might be fun to shoot?

I love stylized shoots that get to feature a whole bunch of local talent. It would be fun to do a shoot of camping food: how to make easy yet gourmet camping dishes, or the best things from local establishments to grab for your next camping trip.

Private chef services & event catering Innovative, comforting, handcrafted food Fresh local ingredients & highest quality product Modern interpretations of classic dishes Our kitchen, your place

435.608.1408 www.savouryparkcity.com

TOC

FEATURES 34~ HAUTE DRINKS

Area restaurants offer an impressive selection of libations to warm you up this ski season.

39~ PHO-LICIOUS OFFERINGS

Silver Lake Lodge offers international options for lunch this winter.

48~ ARTFUL EDIBLES

Some of the most beautiful and delicious dishes in town

54~ ETHNIC EATS

Expand your palate in Park City.

60~ GIVE!

Don’t forget about your foodie friends during the holiday season. Dishing scouted some of the best presents available around Park City.

74~ GET IN LINE

Local ski resort buffets take the concept of an all-you-can-eat meal to another level.

COVER: ZOOM’S MEXICAN HOT CHOCOLATE PHOTO BY JAY NEL-MCINTOSH

DEPARTMENTS 12~ LETTER FROM THE MARKET DIRECTOR 15~ ASK FOR IT 23~ A LESSON IN: SABERING CHAMPAGNE

Learn how to impress your friends with this trick dating back to the days of Napoleon.

29~ KITCHEN VIEWS Inside Out

40~ OUTSIDE THE KITCHEN

Cabin Fever: Deer Valley offers an incredible retreat for a private, mid-mountain ladies lunch.

62~ WILL TRAVEL FOR FOOD California Eatin’

71~ MESSED MANNERS

Taking on Tinder: Social media dating in a tiny town

78~ RESTAURANT LISTINGS 112~ MAP

PHOTO BY MIKE THOMAS

E

very day, Park City charms me.

Whether it’s a breathtaking view, an epic adventure, a friendly interaction or a perfect evening out, a surprise pops up around every corner in this town.

Over the past three years, Park City has become my home. I was born and raised in Boulder, Colorado, and have lived and worked in Denver, Chicago and New York City, but I am beyond happy to have answered the call of the mountains and returned back west.

I feel lucky to call this charming ski town home, and even luckier to begin this adventure with Dishing Park City.

Like so many others, I came to Park City for the winter and stayed for the summer (and perhaps, forever). Now I can’t tell you which I like better — which is a great dilemma to have.

I’m thrilled to begin my journey with Dishing during the winter because when I’m not on the mountain skiing, I’m an expert après skier. There is nothing quite like loosening your boots (or even better, your belt buckle) and settling down with friends to share the highlights of the day over some much-deserved libations. Nothing caps off a ridiculous day on the mountain like a ridiculous mountain of nachos and a beer (or two).

Whether it’s checking out a new restaurant, trying a seasonal dish or inhaling No Name’s pork quesadilla for the 1,000th time (the burgers tend to steal the spotlight, but trust me, this is a must-try), I love exploring the culinary scene in Park City. I often opt to sit at the bar because I’ll usually leave with a new friend. This mountain town always manages to feel welcoming yet never predictable.

I look forward to continuing to write my own Park City story, as well as helping to share the stories of what the dining scene here has to offer. I’m on a mission to discover everything foodie Park City — from breakfast to après and everything in between — and getting the chefs in town to hand over their best recipes. Although sometimes I may have to be persuaded to share the food on my plate, I can’t wait to share with you everything that Park City is dishing up!

—Kerri Johnson

12 | DISHINGPC.COM

LETTER FROM THE MARKET DIRECTOR

LOCALS ONLY RECEIVE THE 80-MINUTE SIGNATURE MASSAGE OR FACIAL AT 50% SAVINGS Plus, enjoy access to the steam room, tea lounge with refreshments, and outdoor pool and hot tubs the day of your treatment.

Must show Utah driver’s license. Valid on Tuesdays and Wednesdays only. Does not include tax or gratuity.

Valid only for signature treatments.

2100 Frostwood Drive

• Park City, Utah

• parkcitywaldorfastoria.com

• 435-647-5555

READERS’ FAVORITE RECIPES FROM PARK CITY’S RESTAURANTS

ask for it

EVERY TIME MY GIRLFRIENDS AND I GET “JUST ONE GLASS” OF WINE AT THE WINE DIVE, WE END UP ORDERING A MEDLEY OF SNACKS, AND THE ROASTED BRUSSELS SPROUTS ALWAYS MAKE AN APPEARANCE. I WOULD LIKE THE RECIPE SO I CAN MAKE IT AT HOME WHEN I’M HOSTING GIRLS’ NIGHT. THANKS! KERRI JOHNSON (DISHING MARKET DIRECTOR’S REQUEST) PARK CITY, UTAH Wine Dive’s Cast-Iron Skillet Roasted Brussels Sprouts

Note: Wine Dive serves these Brussels sprouts in individual cast-iron skillets. This recipe is adapted for six individual servings or one large skillet.

PHOTOS BY BRIAN UPESLEJA

1 pound Brussels sprouts 1 tablespoon canola oil Salt and pepper to taste 1 cup pine nuts, toasted 1/2 cup pancetta, cooked until crispy and golden brown 2 cups corn kernels 1 cup Asiago cheese, grated 1 tablespoon tomatoes, chopped 1 tablespoon balsamic vinegar reduction syrup (either homemade or store-bought) Add Brussels sprouts, oil and salt and pepper to a cast-iron skillet. Place in a 450 F oven for 8–10 minutes, until sizzling. Remove from heat and add pine nuts, pancetta and corn.

Mix to combine and top with the cheese.

Place back in the oven under broil until the cheese is melted and golden brown. Top with chopped tomatoes and drizzle with balsamic reduction.

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NO NAME HAS ALWAYS BEEN ONE OF MY FAVORITE PLACES TO GRAB A BITE WITH FRIENDS. THE BUFFALO BURGERS ARE AWESOME, BUT EVER SINCE I TRIED THE TURKEY BURGER, IT HAS BEEN SO HARD TO GO BACK! I FIND MYSELF CRAVING THEM ALL THE TIME. THEY ARE HEALTHY BUT STILL INCREDIBLY JUICY AND FLAVORFUL, AND I WOULD LOVE TO KNOW HOW TO MAKE THEM AT HOME. THANKS, BRETT CUNNINGHAM PARK CITY, UTAH No Name Saloon’s Turkey Burger

P H O T O B Y J AY N E L- M C I N T O S H

Ground turkey, 1/4 pound per person Chopped cilantro Salt and pepper American cheese Burger buns Mayonnaise Lettuce Tomato Mix ground turkey with chopped cilantro, and season with salt and pepper.

Cook on a flat top, griddle or skillet until the internal temperature reaches 180 F. Just before it has finished cooking, top with cheese to melt. Meanwhile, spread mayonnaise on bun. Place cooked patty on buns and top with the rest of the garnishes, including some reserved cilantro.

P H O T O B Y J AY N E L- M C I N T O S H

I SAW THE MOST DELICIOUSLOOKING CREAMED CORN ON DISHING PC’S INSTAGRAM ACCOUNT. I KNEW I HAD TO GET THE RECIPE. WOULD YOU MIND TRACKING IT DOWN FOR ME? JASON MCGEE SOLOMON’S ISLAND, DELAWARE

Edge’s Cream Corn 1/8 cup shallots, cut to brunoise Dash olive oil 1 1/2 cups fresh corn, cut from the cob 1/4 cup heavy cream 1/4 cup Boursin cheese Salt and pepper to taste 1 tablespoon chives, finely chopped

In a small pan, sauté shallots on medium heat with a dash of olive oil until caramelized. Add corn and continue to heat thoroughly for about 3 minutes. Add cream and Boursin cheese, and mix well. Bring to a simmer and cook down for roughly 5 minutes until the sauce coats the back of a spoon. Add salt and pepper to taste. Finish with fresh chives.

SAMMY’S BISTRO IS ONE OF OUR FAVORITE PLACES TO EAT, HANG OUT WITH FRIENDS AND SUPPORT THE LOCAL GUY! WE LOVE THE LETTUCE WRAPS AND WOULD BE SO EXCITED TO MAKE THEM AT HOME! IS THERE ANY WAY YOU CAN GET THE RECIPE FOR ME? MICHAEL GREGORY PARK CITY, UTAH Sammy’s Thai Chicken Lettuce Wraps

Note: Sammy’s makes its own serving sauces but recommends Mae Ploy sweet Thai chili sauce and Soy Vay marinade and Sauce Veri Veri.

1 pound chicken breasts, diced Salt and pepper 2 tablespoons sesame oil 1/2 cup carrots, shredded 1/2 cup water chestnuts, diced 1 cup shiitake mushrooms, sliced 1 tablespoon crushed garlic 3 ounces hoisin sauce 2 ounces oyster sauce 6 crisp romaine lettuce leaves Sweet Thai chili sauce Teriyaki sauce Fried tortilla strips or wonton noodles Season the chicken with salt and pepper.

In one skillet cook the diced chicken in 1 tablespoon sesame oil until done. In another skillet cook the carrots, water chestnuts, mushrooms and garlic in the remaining tablespoon of sesame oil until softened. Add the chicken to a large bowl with the vegetables. Stir in hoisin sauce and oyster sauce. Arrange romaine lettuce leaves on a platter with a small bowl of sweet Thai chili sauce and a small bowl of teriyaki sauce. Place the prepared chicken mixture in the middle of the plate with the lettuce leaves and the dipping sauces, and top with fried tortilla strips or wonton noodles.

ask for it

I STAYED AT THE STEIN ERIKSEN LODGE LAST WINTER AND FELL IN LOVE WITH THE DELICIOUS SCONES ON THE BREAKFAST BUFFET EVERY MORNING. I WOULD LOVE IF YOU COULD GET ME THE RECIPE SO I CAN MAKE THEM WHEN I GET NOSTALGIC FOR SNOW. THANKS, MOLLIE FLAHERTY JACKSON, WYOMING

Stein Eriksen’s Cranberry Orange Scones 900 grams all-purpose flour 250 grams whole-wheat flour 230 grams sugar 21 grams baking powder 20 grams sea salt 40 grams orange zest (about 4 oranges) 230 grams dried cranberries 454 grams butter 3 eggs 200 grams milk 200 grams buttermilk Heavy cream Turbinado sugar

Heat oven to 350 F. In a KitchenAid fitted with the paddle attachment or by hand, mix dry ingredients, zest and fruit.

Add in the butter and mix until crumbly.

Combine eggs, milk and buttermilk and add to the dry mixture. Mix until just combined. Finish kneading by hand on a floured surface, then roll out to about 2 inches thick. Cut to desired shape and size. Brush with heavy cream and sprinkle with turbinado sugar. Bake for about 15 to 20 minutes.

ask for it

I CANNOT GO TO FLETCHER’S WITHOUT ORDERING THE BISCUITS WITH BACON JAM. I CRAVE THEM SO OFTEN THAT I’D LIKE TO BE ABLE TO WHIP UP A BATCH ON MY OWN. CAN YOU HELP FEED MY ADDICTION? THANKS, JACLYN PAYNE PARK CITY, UTAH Fletcher’s Cheddar Chive Biscuits and Bacon Jam Biscuits 16 ounces all-purpose flour 4 1/2 teaspoons baking powder 1 1/4 teaspoons baking soda 1 teaspoon salt 1 ounce sugar 6 ounces buttermilk 1 ounce chives, chopped 6 ounces sharp cheddar cheese, cut to 1/4-inch dice 4 ounces whole butter, grated and frozen 1 cup flour for dusting 1/2 cup clarified butter Kosher salt, garnish Heat oven to 400 F. Combine flour, baking powder and baking soda and sift together. Place sifted ingredients in a kitchen mixer;

add the salt and sugar. Add the buttermilk, chives and cheddar and mix. Then add the frozen butter and mix, being careful not to overmix. Dust a kitchen counter with the remaining flour. Place the mix on the counter and dust the top with flour. Roll out to 1/2inch thick. Using a biscuit dough cutter, cut biscuits. Before placing in the oven, brush with clarified butter and sprinkle with kosher salt. Bake for 9 minutes.

Bacon Jam 3 3/4 pounds bacon, cut to 1/2-inch dice 1/2 quart red onion, diced 1 1/4 tablespoons fresh garlic, minced 2 1/2 teaspoons chili powder 1 1/4 teaspoons ground ginger 1 1/4 teaspoon ground mustard

3/4 cup bourbon 1/2 cup maple syrup 1/2 cup honey 1/2 quart chicken stock 1 cup brown sugar Begin browning the bacon in a large thick-bottomed pot. Dice the red onion while the bacon is cooking. When the bacon is brown, drain half the bacon fat and discard. Add the onions and garlic and cook on low heat until transparent. Add the dry ingredients and cook for 5 minutes, stirring. Next, add the bourbon, syrup and honey — be careful as the bourbon may flame up. Add the chicken stock and brown sugar and simmer until thick.

Remove from heat and puree.

To us Sundance is and always will be a dream. What you see, smell, taste and feel here is a dream being carefully nurtured. It is an area whose pledge is to people. What we offer in the form of art and culture, spirit and service is homegrown and available to all.

–ROBERT REDFORD

CREATE YOUR STORY...

SUNDANCESTORIES.COM • 877-624-8721

We specialize in amazing coffee & tea drinks! As well as fast & fresh breakfast & lunch. We have thousands of used books to browse, and a unique, eclectic selection of gifts, cards & journals!

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Coming to Park City in 2016

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Located on the Jackson Hole Town Square 307.733.4193 Toll Free 877.258.0100

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a lesson in: Sabering Champagne Learn how to impress your friends with this trick dating back to the days of Napoleon. By Allison Arthur

A

PHOTOS BY DARRYL DOBSON

a metal blade, a cold bottle of bubbly

and a little courage are the only tools you need to perform an elaborate-looking, show-stopping way of opening a bottle of Champagne.

It’s called sabering, and though it looks (and is) impressive, the skill is not quite as hard as it appears. To learn, we turned to the experts at St. Regis Deer Valley, who perform the skill for their guests every evening to celebrate the transition from day to night.

There are many theories for where the tradition of sabering Champagne came from, but most stories revolve around Napoleon and his soldiers during the French Revolution.

As legend goes, Madame Veuve Clicquot inherited a Champagne house at age 27, when her husband died. She generously entertained officers during the war at her vineyard and gifted them bottles of Champagne upon their departure. Trying to impress her as they rode away on horseback, they sabered the bottle with their sword to toast her.

Napoleon is known to have said, “Champagne! In victory one deserves it, and in defeat one needs it.” Here’s how to open a bottle, Napoleon-style.

Saber a bottle of bubbly with these simple tricks.

(A) THE FIRST, and most important, part of the process is to chill the neck of the bottle in a very cold wine cooler, filled with ice, water and a generous sprinkle of kosher salt (which makes the water much colder). Chill the bottle, making sure the neck is submerged, for at least 20 minutes.

(B) TAKE the wrap off the top and identify the seam of the bottle. Remove any gooey residue or paper from the seam all the way to the neck.

(C) REMOVE the cork stopper. Keep your thumb on

the top of the cork until you are ready to saber the bottle. This will prevent it from prematurely popping.

(D) HOLD the bottom of the bottle with one hand,

pointing the bottle at a 45-degree angle away from anyone nearby.

(E) RUN the metal blade directly along the seam

of the bottle, at about a 45-degree angle. Using moderate pressure and speed, take the blade toward the lip of the bottle. The cork should break off, and the pressure inside the bottle should prevent any glass from entering the bottle. Remember, you are not trying to cut the bottle. Instead, this movement of the blade is releasing the cork.

TOOLS NEEDED

• A TRADITIONAL SABER or short sword, is

the preferred tool, though many other metal knives or blades will work (it has been done with a spoon, the back side of a knife and the edge of a ski). The St. Regis team suggests using something with some weight to it, but it doesn’t need to be sharp as the bottle is not being cut; the pressure from inside is breaking the glass.

Champagnesaber.com is an online source for buying a traditional saber.

24 | DISHINGPC.COM

DO • DIRECT THE CORK AWAY FROM ANYONE NEARBY. • KEEP THE BLADE IN CONTACT WITH THE SEAM OF THE BOTTLE AT ALL TIMES. • PRACTICE ON A LESS EXPENSIVE BOTTLE, JUST IN CASE.

DON’T • TRY TO DO THIS UNLESS YOU ARE SURE THE BOTTLE IS COLD ENOUGH. IT WILL BREAK CLOSER TO THE BOTTOM OF THE BOTTLE AND RUIN THE CONTENTS IF THE NECK IS NOT COLD ENOUGH. • THINK YOU NEED TO FORCE IT. LET THE BLADE DO THE WORK. • BE AFRAID TO TRY IT AGAIN WITH A LITTLE MORE PRESSURE IF THE BOTTLE DOESN’T BREAK THE FIRST TIME.

{

}

NOTE: DURING THE WINTER, WITNESS THIS TRADITION AT 5:30 P.M. DAILY ON THE DECK OUTSIDE J&G GRILL. HOTEL GUESTS ARE OFFERED A FREE TASTE, AND OUTSIDE GUESTS CAN PURCHASE A GLASS FOR $1. WANT TO LEARN YOURSELF? BUY ANY BOTTLE ON THE MENU, AND THE STAFF WILL TEACH YOU HOW TO DO IT.

(A)

(B)

(E)

(C)

(D)

Champagne Facts

(sourced from champagnesabering.com) >> Champagne is best consumed at 42–50 F. In practice, this means taking a bottle from your supply and leaving it in a cooler for 10 minutes. The cooler is half filled with ice and then topped off with cold water until it’s full.

ST. REGIS DEER VALLEY’S

SEGO LILY

1 1/2 ounces High West vodka 7000 Peach 1/2 ounce St. Germaine 1/2 ounce sour orange mix (equal parts orange, lemon, and lime juice and elderflower syrup) Shake ingredients in a shaker with ice and strain into a flute. Top with your choice of sparkling wine. Float an orange twist to finish.

>> The pressure in a Champagne bottle can build up to 6 Bar (88 psi).

The pressure in a car tire is approximately 3 Bar (45 psi). >> The best Champagne corks are made of Portuguese cork. >> A flute is the preferred glassware for Champagne. A flute is tulip-shaped and made of thin glass. In wide coupes, bubbles evaporate too quickly, and the aroma can’t be tasted properly. The best class of flutes have a little drop of glass on the bottom making bubbles rise. The structure of a crystal glass is slightly rougher which will bring out the bubbles better.

EATS works in partnership with the Park City School District and our community to raise awareness about the importance of healthy eating for our students. By

teaching our kids how to make healthier choices, we hope to generate lifelong

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leading to happy and successful adults.

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habits that promote health and well-being,

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435 655 0913

When janet and bill beckman built their house about four years ago in The Colony at White Pine Canyon, Janet knew the kitchen — or kitchens, as it turned out — would be a main priority.

The avid cook and gardener enjoys entertaining, and she often throws dinner parties for as many as 30 people.

To meet the couple’s entertaining needs, the Beckmans built an 11,500-square-foot home with eight

INSIDE OUT

A SLOPE-SIDE HOME IN THE COLONY OFFERS INDOOR AND OUTDOOR KITCHEN AREAS TO ACCOMMODATE LARGER DINNER PARTIES FOR A COUPLE WHO LOVE TO ENTERTAIN.

BY ALLISON ARTHUR

bedrooms and a kitchen area on each of the three floors. They rent the home through Resort Property Management while they spend time in their Florida home, but Beckman says they are spending more time in the Park City area these days.

What she loves about the main kitchen, located on the middle of the home’s three levels, is the floor plan. It’s designed as a large, open

PHOTOS BY TIM HUSSEY

kitchen views

space that flows into a dining area that seats 14 and has a breakfast nook on the other side. Behind the kitchen you will find a secondary space that houses a butler’s area, containing a pantry, a second stove with four burners, an additional microwave, an extra dishwasher and a sink.

“The kitchen is very easy to clean,” Beckman says. “I chose granite that is weathered and honed so the surface doesn’t show anything or stain. There are a lot of spaces to do dishes so people can help. Everything is very convenient.”

One of Beckman’s main agendas for the design was that the kitchen be functional for big groups. “We like to entertain and like to eat and want everyone to be right there in the middle and involved,” she says. “We have it all right there. We really enjoy the garden and patio. It is our way of relaxing and enjoying our friends.”

ON A COVERED DECK FACING THE SLOPES OUTSIDE, THE BECKMANS HAVE A WOOD-FIRED OVEN. THEY USE IT YEAR-ROUND TO COOK PIZZAS, ROAST CHICKEN AND EVEN MAKE DESSERTS. THEY GENERALLY COOK WITH A HARD, CHERRY WOOD, WHICH GIVES OFF A NICE FLAVOR.

>> KITCHEN HIGHLIGHTS

• There are three separate kitchen areas, one on each floor of the home, plus an outside wood-fired oven, which the family uses often.

• A built-in cabinet houses a Miele coffee maker, with a space for everything you need to make yourself a cup.

• A pot-filler water source is attached to the stove area, making filling pots a breeze without having to move them from one side of the kitchen to the other.

• Material choices include honed granite, copper sinks, and natural stone on the walls and a few counters for a warm, cozy feel, Beckman says.

• In addition to the full-size freezer, there is a large refrigerator with two extra drawers Beckman uses for produce. She says it makes it easy to keep clean and organized.

NOT ONLY DOES THE BREAKFAST NOOK OFFER A GREAT VIEW OF THE MOUNTAIN, WHERE YOU CAN HAVE COFFEE AND WATCH THE SKIERS SLIDE BY, BUT IT ALSO HAS BUILTIN DOG KENNELS IN WHICH THE COUPLE’S TWO DOGS LOVE TO RELAX.

DISHINGPC.COM | 31

ABOVE: A LARGE FIREPLACE IS SITUATED BETWEEN THE LIVING ROOM, KITCHEN AND DINING AREA, AND OFFERS AN INDOOR OPTION FOR MAKING S’MORES.

32 | DISHINGPC.COM

BELOW: THE BECKMANS HAVE AN EXTENSIVE WINE CELLAR WITH AN AREA FOR TASTING, TOO.

JANET BECKMAN’S

PIZZA DOUGH 1 1/2 cups warm water, divided 1 teaspoon active dry yeast 4 cups “00” flour* 1 teaspoon salt 1 teaspoon olive oil

POUR 1/4 cup of the warm water into a small bowl and sprinkle in the yeast. Let the mixture sit for 5 minutes or until the yeast is hydrated and creamy. Place flour, salt, yeast mixture and remaining water in a mixer bowl fitted with a dough hook. Mix on low speed for 2 minutes to combine. If the dough appears too wet and sticky, add 1 tablespoon of additional flour at a time while mixing until the dough takes on a shaggy appearance. Drizzle with oil and mix for 2 more minutes. The dough should form a smooth ball. Turn the mixer off, cover the top of the bowl with plastic wrap and let rest for 20 minutes. Resume mixing on medium-low speed for 3 minutes, or until the dough forms a smooth ball, clearing the sides of the bowl. Place in a lightly oiled bowl and cover with plastic wrap.

Let sit at room temperature for 2 1/2 hours or until doubled in size. Remove the dough from the bowl and turn it out onto a work surface. Roll the dough into a log and divide into equal portions of desired size. Lightly roll the portions into balls using the palms of your hands, like a cage over the dough, while making a circular motion. Do not use flour. Place the balls in a dough box or baking pan and cover. Let them rest 20–30 minutes. Shape the dough on a floured, wooden peel; top as desired; and bake (in a wood-fired oven or very hot inside oven). * Beckman says the secret to the recipe is in the flour. She uses Antimo Caputo “00” Pizzeria Flour, available on Amazon. Her favorite pizza is topped with wild mushrooms, fontina cheese, shaved truffles and truffle oil.

DISHINGPC.COM | 33

{DRINKS} HAUTE

Area restaurants offer an impressive selection of libations to warm you up this ski season.

By Allison Arthur Photos by Jay Nel-McIntosh

T

There’s just one way to amp up a hot drink on a cold day, and that’s with a spike of something special.

Park City restaurants whip up many hot après drinks, but these are some of our favorite choices, offering just the energy you need to revive yourself. And if you don’t have the spirit to drag yourself out into the cold, sit next to your own fire and heat up one of these recipes yourself. << ZOOM’S MEXICAN HOT CHOCOLATE

WITH A DASH OF SPICE, ZOOM’S VERSION OF A SPIKED HOT CHOCOLATE WILL WARM YOU UP IN MORE WAYS THAN ONE.

<< THE BRASS TAG’S THE SULTAN

THIS REFRESHING TAKE ON A HOT TODDY USES LOCAL WHISKEY AND HONEY TO MAKE IT A REAL UTAH TREAT.

2 tablespoons hot chocolate blend, preferably homemade 1 cup milk 1 1/2 ounces Herradura reposado tequila 1 teaspoon dehydrated poblano peppers, ground Whipped cream Pinch of cayenne pepper

1/2 ounce Utah honey 1 ounce hot water 1 1/2 ounces High West Rendezvous Rye whiskey 1/2 ounce fresh lemon juice 1 cinnamon stick Orange peel, for garnish Fresh nutmeg, zested

Add the hot chocolate mix and milk to a small sauce pan. Heat until warm.

Add to a mug along with the tequila and peppers. Top with whipped cream sprinkled with a dash of cayenne pepper.

Add the honey and hot water to a mug. Stir to combine. Mix in the whiskey and lemon juice. Garnish with a cinnamon stick, orange peel and nutmeg zest.

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THIS DRINK MADE TASTETESTERS SWOON WITH ITS RICH, CREAMY FLAVOR AND SWEET AND SALTY FINISH.

7 ounces house-made hot chocolate* 1 1/2 ounces Maker’s Mark bourbon 1/2 ounce Frangelico hazelnut liqueur House-made whipped cream 1/2 teaspoon crumbled crispy bacon Hazelnut bacon brittle**

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EDGE RESTAURANT’S MIDNIGHT EXPRESS

NOT ONLY DOES THE MIDNIGHT EXPRESS LOOK IMPRESSIVE, BUT IT WILL ALSO GIVE YOU THE KICK OF CAFFEINE YOU NEED AFTER A DAY ON THE SLOPES.

1 1/2 ounces High West Rendezvous Rye whiskey 3/4 ounce pure maple syrup 1 ounce espresso shot 4 ounces hot water Guinness foam* Dash of cinnamon Orange twist 36 | DISHINGPC.COM

Mix the whiskey, maple syrup and espresso together in a glass. Add hot water so that it stops about 3/4 inch away from the rim, and top with Guinness foam. Sprinkle the top with a dash of cinnamon and garnish with orange twist. *Guinness Foam 1 pasteurized egg white 3 ounces Guinness beer In a shaker, combine the egg white and Guinness. Shake without ice for 30 seconds.

Combine the warm hot chocolate, Maker’s Mark and Frangelico, then pour into a wine glass. Finish with whipped cream and garnish with bacon. A piece of hazelnut bacon brittle tops it all off. *They make their version using Amano Artisan Chocolate, a local chocolate purveyor from Orem, Utah. **This is made in-house at Goldener Hirsch. A chocolate-covered pretzel could be an at-home substitution.

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GOLDENER HIRSCH INN’S BACON BOURBON HOT CHOCOLATE

THE WALDORF ASTORIAâ&#x20AC;&#x2122;S SNOWCAPPED SURPRISE

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THE SURPRISE, SAY THE MANAGERS AT POWDER, REFERS TO THE MANY TYPES OF ALCOHOLS THAT ARE USED TO BLEND TOGETHER THE PERFECT COMBINATION OF SWEET, BITTER AND CREAMY.

6 ounces coffee 1 ounce honey simple syrup 1 1/4 ounce Bulleit rye 1/4 ounce Chartreuse 4 dashes chocolate bitters Whipped cream, 1 dollop Dash of cinnamon Place a steaming cup of coffee into a glass. Mix in the honey simple syrup (made by stirring together equal parts honey and warm water). Add the rye, Chartreuse and bitters. Top with whipped cream and sprinkle with cinnamon.

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THE FARM’S CHAI UP HIGH

THE BLEND OF CHAI AND SPICED RUM MAKES THE FARM’S DRINK THE PERFECT CHOICE FOR THE TEA LOVER IN ALL OF US. USE ALL INGREDIENTS LISTED IN PROPORTIONS TO TASTE.

1 1/4 ounce Sailor Jerry Spiced Rum 1–2 teaspoons Chai honey syrup* Steamed milk Dash of cinnamon Combine the spiced rum and honey syrup, then fill the rest of the cup with steamed milk.

Add a dash of ground cinnamon on top for a garnish.

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*Chai Honey Syrup 1 ounce black tea 1 teaspoon black and green cardamom 1 cinnamon stick 1 vanilla bean, split 5 star anise pods 1 teaspoon ground nutmeg 10 crushed black peppercorns 10 crushed cloves 1/2 teaspoon fennel seeds 1 ounce honey Steep black tea in a jar filled with hot water and all of the other ingredients except the honey for 24 hours. Strain, then combine the tea and honey at a 1-to-1 ratio.

Although you can make many of these drinks family-friendly by leaving out the alcohol, you can always take the kids for a hot drink break at Atticus on Main Street.

There you will find a selection of exotic tea blends and plenty of coffee drinks. For a tasty treat, try the red velvet hot chocolate — it’s like having your cake and drinking it too. A vibrant red blend mixed with warm milk is topped with a generous amount of whipped cream and, if you ask nicely, a dash of sprinkles.

PHO-LICIOUS OFFERINGS SILVER LAKE LODGE OFFERS INTERNATIONAL OPTIONS FOR LUNCH THIS WINTER

BY ALLISON ARTHUR

WHILE PIZZA, burgers and nachos are staples in the ski world for lunch and après-ski, and are undeniably great choices, sometimes you need to break out and try something new. And this winter at Silver Lake Lodge, Deer Valley® is offering you that chance.

With a new street-food style taco stand in the main cafeteria-style area and Bald Mountain Pho in the adjacent room, diners can still grab something quickly while trying a new, soon-to-befavorite lunch dish.

To go along with its new food offerings, the entire Silver Lake Lodge has received a face-lift for the winter, offering a more modern feel to the still-classic, ski-in,

ski-out mid-mountain spot.

Jodie Rogers, Deer Valley’s director of food and beverage, says the updated decor pairs well with the new lunch options.

“We are embracing the modern times and are excited to see how people take to the tacos and pho. It’s really good for the chefs to be able to be creative as well.”

While the popular soup, pizza, burger and salad stations are still available, diners will now have the option of the taco station as well. With three choices of proteins (shrimp, beef short ribs or carnitas), guests can choose one kind or mix them up. The chef will top each taco with fresh salsa and serve them with a side of cabbage slaw. A selection of sauces will

be available to spice up your soft-shell taco too.

In the Bald Mountain Room, Bald Mountain Pho is a minimalistic oasis where the only choice you will need to make is what draft beer you would like to go with your bowl of steaming pho.

The traditional Vietnamese soup offers a beef or mushroom broth, served with either wagyu beef or tofu. Your soup is filled with rice noodles and topped with sprouts, Thai basil, chilies, mint, scallions and limes. Then, you can finish the bowl with homemade hoisin sauce and other condiments like soy sauce and chili oil.

Bon appétit!

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outside the kitchen

CABIN FEVER

DEER VALLEY OFFERS AN INCREDIBLE RETREAT FOR A PRIVATE, MID-MOUNTAIN LADIES LUNCH.

TUCKED into a pine forest on Bald Mountain, just an easy

ski down from the Deer Valley Resort’s Sterling Lift, lies a small log cabin that plays home to weekly wintertime religious services.

Heated with a wood stove, this rustic cabin is also available to rent for a midday meal. Last winter, Deer Valley’s banquets department prepared afternoon fondue for a group of women skiers, taking ladies who lunch to a whole new level.

This slope-side feast was reminiscent of a European skiing experience, providing the group with a satisfying and warming break between ski runs (and a little liquid courage, too). Given the cabin’s ability to accommodate

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larger groups, a private meal here is a fun way for vacationing families, ski clubs or even bachelorette parties to mix up the skier’s lunch routine.

Rest assured, this isn’t your typical mountain meal.

The crew at Deer Valley hauled their world-class cuisine to the cabin on snowmobiles. Platters of smoked salmon and salad and trays of sandwiches were just the beginning.

Once inside, the crew prepared the traditional fondue over a small gas flame. Piles of Deer Valley’s famous cookies followed for dessert.

To book your private meal at the Sunset Cabin, call 435645-6610. Special thanks to Sarajane Johnson, who decorated the cabin for this special event.

BY CARA RANK PHOTOS BY TIM HUSSEY

FONDUE IS A CLASSIC ON THE MENU AT DEER VALLEYâ&#x20AC;&#x2122;S SKI CABIN.

BELOW: FLETCHERâ&#x20AC;&#x2122;S OWNER SUE DEMAREST (WITHOUT HAT) WAS ONE OF THE LUCKY LADIES AT THIS SPECIAL LUNCH.

FIRESIDE FIG GRAINY MUSTARD 3 1/4 cups sherry vinegar 8 cups purified water 3 cups brown mustard seeds 3 cups yellow mustard seeds 1 1/2 cups brown sugar 2 1/2 pounds dried black mission figs, stemmed Salt, to taste Combine the sherry and water, and soak the mustard seeds in the liquid overnight. Add the brown sugar.

Dice the figs and add them to the mix as well.

Marinate for 24 hours. Puree in a food processor and transfer to a glass jar. Cover and refrigerate 4 to 5 days before using.

HOUSE SMOKED SALMON PASTA WITH FRESH DILL AND CAPERS 1 small yellow onion, diced

Prepare the béchamel. In a pan sauté

1 tablespoon pureed garlic

the onions, garlic and yellow peppers,

1 yellow pepper, diced

then deglaze the pan with white wine.

2 bay leaves

1/4 cup white wine

Add the béchamel and cream, along

5 cloves

2 cups béchamel*

with the smoked salmon and capers,

1 cup cream

and slowly bring to a boil. Season the

8 ounces fresh smoked salmon,

mixture to taste. Add lime juice and

in brine 6 tablespoons capers; reserve 2 tablespoons for frying Salt and pepper to taste 2 1/2 limes, juiced 1 tablespoon fresh dill, chopped 1 pound cooked pasta

fresh dill just before serving over pasta of choice. Deep-fry the leftover capers for garnish. *Béchamel: 3 tablespoons butter 3 tablespoons flour 1 quart half and half, warmed

1 small whole onion, peeled and roughly chopped

Melt the butter in a saucepan and add all the flour at one time and cook until a sandy texture is achieved. Slowly add the half and half and, mixing well, bring to a boil after each addition.

Simmer on the stove for about 45 minutes with the whole onion, bay leaves and cloves. Strain the mixture and chill.

RIGHT: DEER VALLEYâ&#x20AC;&#x2122;S FLORIAN COSMA (ON THE LEFT) AND MERCEDES BETEMPS WILL HELP MAKE ANY EVENT AT THE CABIN EXTRA SPECIAL.

SUNSET CABIN SWISS FONDUE 1 1/2 cups white wine 2 garlic cloves, peeled and smashed 8 ounces Emmenthaler, grated 8 ounces Gruyère, grated 2 1/2 tablespoons all-purpose flour 1 tablespoon kirsch Salt and pepper Sprinkle of nutmeg Heat white wine and garlic in a saucepan until it comes to a simmer â&#x20AC;&#x201D; do not boil.

Toss cheeses with flour and set aside. While stirring the wine constantly in a figure-eight fashion, slowly add the cheese mixture to the wine by small handfuls, until all is melted and incorporated. Add kirsch, salt and pepper, and nutmeg.

Serve with bread cubes, sliced apples, blanched broccoli, cornichons and pearl onions.

STRAWBERRY TARRAGON CHUTNEY Makes enough to fill about 12 small mason jars.

This is a great accompaniment to cheese.

Olive oil, for sautéing 2 cups shallots, diced small 12 pints fresh strawberries, washed and left whole 1 cup brown sugar 1 cup port wine 1/2 cup fresh tarragon, chopped 1/4 cup strawberry balsamic vinegar Heat olive oil in a pan and lightly sauté the shallots.

Add the strawberries, brown sugar and the port to

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ABOVE: DISHING MAGAZINE DESIGNER TIM HUSSEY IS ALSO A PHOTOGRAPHER AND FINE ART ARTIST. HE CAPTURED THE PHOTOS AT THE EVENT, AND THREATENED THE FUN WITH A SNOWBALL FIGHT.

the pan. Cook over medium heat until the berries start to break down and the liquid thickens. Chill and add the tarragon and strawberry vinegar.

APHASIA NEW PAINTINGS BY TIM HUSSEY

HUSSEYART.COM / HUSSEY.ART@GMAIL.COM

PHOTOS BY TIM HUSSEY AND JAY NEL-MCINTOSH

ARTFUL EDIBLES Some of the most beautiful and delicious dishes in town

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outhwatering ingredient combinations are one thing, but when your food is presented in a wow-factor kind of way, it makes dining out even more exciting. Whether it’s cooking steak on a Himalayan salt rock at your table, drinking a spiked hand-spun milkshake that’s piled high with s’mores toppings, or enjoying a cocktail with lavish garnish that mimics diamonds, these options are instant crowd (and palate) pleasers. Next time you’re out and about in Park City, don’t forget about these artful offerings.

Yuki Yama Sushi WAGYU BEEF TATAKI

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BY JENN RICE

At Yuki Yama Sushi, you can have your beef any way you like it. That’s because you actually get to cook it on a sizzling Himalayan salt block right before your eyes.

Bite-sized wagyu beef medallions are brought to the table raw and served with cilantro, red pepper and a delicious citrus soy sauce. It’s then up to you as to how long it cooks, and the salt block adds natural seasoning while the beef sears. No matter what the case, it will be so tender that you’ll hardly have to chew it. And because you get to play chef, it’s a dish that everyone — including kids — will enjoy.

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PISA WEDGE

Think of your favorite wedge salad piled as high as the Leaning Tower of Pisa in Italy.

OK, not that high, but this is definitely a fun way to eat salad. The tower consists of fresh iceberg lettuce that’s layered vertically with heirloom tomatoes, red onions, applewood smoked bacon and locally sourced blue cheese crumbles — topped off with a special house-made blue cheese dressing. The fun factor: deciding how you’ll take down the structure in order to consume it.

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Glitretind

DARK CHOCOLATE SESAME COMPOSITION

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Lespri Prime Steak and Sushi Bar

Desserts at Glitretind are so luxe that we consider them a grand finale. Many intricate details go into each of the creations, and one in particular that stands out — or up — is the dark chocolate sesame composition. Think dark chocolate cake with scoops of sesame semifreddo and deep chocolate sesame gelato strategically placed on top, and two black sesame nougatine pieces carefully stacked to finish it off. This statue-like

creation might look more like a piece of abstract art than dessert, but you won’t think twice after tasting the first bite.

Wahso

COCONUT CRÈME BRÛLÉE >>

It’s quite impossible to dine at Wahso without ordering their best-selling coconut crème brûlée dessert. They go to great lengths to make sure it’s worth every calorie consumed. Real coconuts are cracked inhouse and serve as the actual dish for the special coconut-flavored crème brûlée.

It’s then topped with a pyramid macaroon

and Pocky sticks. The only hard part will be figuring out which component to indulge in first, as it’s several desserts combined into one dish — or coconut shell, in this case.

Shabu CITRUS PLUM SEA SCALLOPS

Sure, Shabu is known for its sushi, but the gluten-free citrus plum sea scallops creation is one to try next time you dine at this hot spot. A circular bed of ginger risotto is placed in the middle of the dish while wok-seared vegetables elegantly line the rim. The scallops are then arranged on the outer edges of the dish, and fried lotus chips are perched atop the risotto to create height. Props to the chef, as the flavor profile and presentation are both phenomenal.

Edge

SEAFOOD TOWER (SEE OPENING SPREAD)

Edge’s Seafood Tower is the ultimate seafood experience in Park City. A towering display of chilled Maine lobster, king crab and oysters is wheeled out on a cart to your table — because it’s that impressive — and presented with Creole remoulade, pepperinfused cocktail sauce, Meyer lemon foam, lemon pepper aioli and fresh lemons. Rumor has it that after a seafood tower is served, it creates a ripple effect in the restaurant.

The beauty of it is that everything is sliced, deveined and ready to eat, so you don’t have to worry about getting down and dirty when it comes time to dig in.

Chimayo CROWN ROAST OF BARBECUED SPARERIBS

Chimayo’s spin on spareribs is out of 52 | DISHINGPC.COM

this world. Locals and out-of-towners alike flock to this joint for this dish. The ribs, covered in a caramelized chipotle glaze, are aligned vertically to form a circle. New Mexico chili-buttermilk onion rings are then stacked on top, while mashed potatoes and a roasted corn and pepper hash are added to the base of the dish. Whether you cut right down the middle and mix all the flavors together, or dip the onion rings in the mashed potatoes, you can’t go wrong when ordering this.

J&G Grill at St. Regis Deer Valley MAINE MUSSELS MARINIERE

J&G Grill includes a curated selection of Jean-Georges Vongerichten’s most prized dishes from his restaurants around the globe, so it’s no surprise that his mussels made the cut. They’re served in a cast-iron Staub pot — which is used both for looks and to keep them warm — with a decadent herb butter sauce. And no fret, it’s fancy enough that you’ll feel classy even when soaking up the broth with grilled garlic bread.

* FOR THIS RECIPE, VISIT DISHINGPC.COM Burgers & Bourbon at Montage Deer Valley ROASTED S’MORES MILKSHAKE

It’s safe to say this milkshake will definitely bring all the guests to the yard. For starters, the shake is handspun and flavored with a special toasted marshmallow-infused chocolate syrup that flavors the vanilla ice cream. If that’s not enough to satisfy your sweet

tooth, it’s piled high with whipped cream, chocolate syrup, bits of graham crackers and a house-made toasted marshmallow.

You can also order a spiked version with your choice of spirit in case you want to turn it into an adult-friendly dessert (Baileys pairs nicely).

Washington School House MADE-BY-REQUEST BREAKFAST DISHES

Breakfast is normally the simplest meal of all. Scrambled eggs, toast and a cup of coffee, and you’re good to go. But after staying at the Washington School House, you’ll be forever spoiled with Executive Chef Ernesto Rocha’s whimsical byrequest creations that he makes for guests staying in house when time allows.

An egg stack, for instance, was created by stacking three alternating layers of fresh sliced tomato rounds, scrambled eggs and spinach, and then topped with cherry tomatoes sliced in half and garnished with mixed greens.

Boneyard Grill & Saloon VIDA PALOMA WITH ROCK CANDY >>

Nothing beats a classic margarita — until you taste the Vida Paloma at Boneyard Grill & Saloon. It’s crafted with Vida tequila reposado, freshly squeezed lime juice and grapefruit juice, creating a ridiculously refreshing combination. But what really makes it over the top is that it’s served with a “diamond stick” (aka a stick of rock candy), which brings out the sweet agave flavor from this highland tequila.

The result? A playful yet sophisticated cocktail that you can enjoy any day of the year.

BONEYARDâ&#x20AC;&#x2122;S VIDA PALOMA

1 1/2 OUNCES VIDA TEQUILA REPOSADO 1/2 OUNCE SIMPLE SYRUP LIME, JUICED SPLASH OF GRAPEFRUIT JUICE 1 ROCK CANDY STICK PLACE THE FIRST 3 INGREDIENTS IN A ROCKS GLASS ON ICE. FILL THE REST OF THE GLASS WITH GRAPEFRUIT JUICE. SERVE WITH A ROCK CANDY STICK INSTEAD OF A STRAW TO SWEETEN WHILE YOU STIR.

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EXPAND YOUR PALATE IN PARK CITY

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N E L - M C I N T O S H

NESTLED IN THE MOUNTAINS and

away from the hustle of a big city, Park City is a small resort town. The food scene, however, feels big. With the area’s countless sushi restaurants, a South African sandwich shop, an Irish pub serving traditional shepherd’s pie and even a spot for kosher food, your palate will not ever get bored. Park City packs a punch when it comes to variety.

<< S O U T H A F R I C A N JAFFLZ

Du Monde Gourmet owner Chef Meryl Van Der Merwe grew up eating jaffles (toasted pocket sandwiches) in Cape Town, South Africa. After a summer visit to her hometown, Van Der Merwe says her love for the tasty bites sparked an idea: opening her own sandwich shop. “I had these wonderful memories of having leftovers served in jaffles by the campfire,” she says. “My desire to create an elevated sandwich concept that was both wholesome and inspired by global cuisine led to the creation of Jafflz.”

Within the year-old restaurant, chef Van Der Merwe takes jaffles to another level, chocking them full of globally inspired ingredients. From the signature savory Ba-bootie Jaffle, stuffed with authentic South African curry and ground lamb, to the Full Moon Thai Jaffle, with Thai curry chicken, rice and eggplant, the menu offers something unique to try with each visit.

MEXICAN EL CHUBASCO

Locals and tourists flock to this hidden spot when they need a Mexican food fix. The menu boasts generational family recipes from head chef Yuliana Cortes, who hails from Michoacán — a cultural melting pot in central west Mexico known for its rich, flavorful cuisine. While the popular homemade salsa bar is not to miss, it’s the chile rellenos and camarones a la diabla (spicy shrimp) that keep us coming back for more.

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LOCO LIZARD CANTINA

Another popular spot for Mexican food is Loco Lizard Cantina, which serves traditional dishes inspired by Old World Mexico. The mole poblano is made in-house with five chilies and fresh

have terrific chefs who know how to make the great authentic Mexican food from the Chihuahua state in Northern Mexico,” says Tarahumara partner Stanton Jones. The food includes recipes the original owner brought over from Mexico. “We have many customers who return over and over, ordering the same thing, since they love that particular item. Our food is unique, and we are excited to see locals and visitors taste authentic food from the Chihuahua region of Mexico,” Jones says. The carne asada burritos (one red and one green) filled with marinated charbroiled prime rib are among the most popular dishes, along with tres leches cake, which Jones calls “the best on the planet.”

INDO-PERSIAN GOOD KARMA

ingredients, and simmered with boneless chicken breast. They also make tortillas, chips, salsas and tamales from scratch. If you’ve ever had a fresh tortilla, you know that nothing compares.

TARAHUMARA PARK CITY

Tarahumara became such a top destination restaurant in Midway that the owners opened a second location in Park City, adjacent to Wasatch Bagel & Grill in Snow Park, this fall. “We use the same recipes and 56 | DISHINGPC.COM

Originally from Iran, Houman Gohary landed in Park City by way of San Francisco in 1999 to help open the food and beverage outlets for American Skiing Company.

It was only after 30 years of cooking classic French food that he decided to go back to his native roots and open Good Karma, an Indo-Persian restaurant. “There was a demand for vegetarian and healthy options in Park City, and we decided that it was a good match for us,” he says.

“The dishes that I prepare reflect on my subconscious mind and my upbringing. I remember when I was a child and waking up to the smell of cardamom, cinnamon and aromatic stews. I try to create similar

experiences for my guests in Good Karma.”

His dishes feature family recipes with a creative culinary twist. From vegetarian samosas (baked, not fried) to lamb curry with Morgan Valley lamb, the offerings bring mouthwatering and healthy options to diners out West.

SWISS ADOLPH’S

Chef Adolph Imboden, with deep roots in Switzerland and a culinary résumé to rival that of any top chef, is responsible for bringing the first fine-dining restaurant and true Swiss cuisine to town. In 1974 he opened Adolph’s White House on Park Avenue. “I think I was the only Euro restaurant at that time in Park City,” he says. “It was a very difficult beginning, as at that time there were not too many international customers here. But it didn’t take too long for people to realize that we had good food.”

Today, his namesake restaurant, Adolph’s, features an Alpine-inspired menu with favorites such as rack of lamb, veal (a specialty) and fondues made with traditional Swiss cheese. “Fine food was always a part of my life, as my mother was a great gourmet chef in her own restaurant,” he says. His mother taught him three important lessons that have stayed true: never take shortcuts, use topquality ingredients and stay consistent.

ITALIAN CORTONA ITALIAN CAFE

Husband-and-wife team JoAneen and David Stamegna came to Park City to ski, fell in love with summertime in the mountains and ended up staying year-round. “During one of our trips to Italy we thought it would be great to have a small piece of Italy in our backyard,” says JoAneen. The duo

then opened Cortona Italian Cafe in Kimball Junction. With David’s parents being first-generation Italian immigrants and JoAneen growing up with her grandmother who came to the United States from Italy in 1921, there’s no need to question authenticity in this mom-and-pop restaurant. “Some of our dishes are straight from my grandmother’s kitchen, and some are mine,” JoAneen says. “I do all the cooking each night after we make the pasta during the day. David and I both make all the gelato from scratch.” Customers rave about the fettuccine and meatball dish. “The pasta, sauce and meatball are made in-house, just like I did with my grandmother.”

GRAPPA

In 1992, there were a limited number of restaurants in Park City. When Bill White, owner of Bill White Restaurant Group, took a first glimpse of what is now Grappa, he was reminded of a Tuscan farmhouse and realized the space’s charm. Between the grapevine motif, terrazzo tile and outdoor terrace, you’ll feel like you’re dining countryside in Italy. Decor aside, the food is out of this world. When White was growing up, his mother, Mary Lou, who is full Italian, would make osso buco — slow braised veal — on holidays and for special occasions. Today, this recipe is on the menu at Grappa and remains a customer favorite.

I R I S H >> FLANAGAN’S ON MAIN

Flanagan’s on Main is full of rich history and delicious food. The idea of the restaurant and pub came about to pay homage to Charlie Kenworthy and Father Flanagan. “My grandfather was one of the first orphans of Boys Town Orphanage and raised money for the

Father’s dream of creating a safe haven for orphans,” says owner John Kenworthy.

The establishment is a local favorite for authentic Irish fare and beverages. Classic Irish spices and ingredients are imported,

and grandfather Kentworthy’s beef stew and whiskey chicken boxty can be found on the menu. Fun fact: The restaurant pours the most Guinness draught beer in the state of Utah.

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It can often be difficult to find proper kosher food when traveling, especially when you’re in a small town. Park City Mountain Resort offers a fully functioning kosher restaurant via The Bistro, which also caters to those who observe Sabbath on Friday nights, the seventh day of the Hebrew calendar week. Senior Director of Food and

Beverage Zeke Wray noted that offering this type of cuisine to anyone also helps to “dismiss the misconception of what kosher food is.” The meats are all glatt kosher, meaning they’re raised on organic kosher feed and slaughtered humanely. The menu offers a variety of mouthwatering options such as turkey latke croquettes, a spin on traditional Jewish potato pancakes.

MEDITERRANEAN AND MIDDLE EASTERN REEF ’S RESTAURANT

Reef’s Restaurant is the result of chef and owner Asi Yoked’s aspiration to bring a blend of high-quality Mediterranean, European and Middle Eastern cuisine to Park City. What started out as Reef’s Kitchen in 2005 quickly evolved into a larger-scale restaurant that’s now located on Main Street. “I use all the knowledge I have gained throughout my life — from my grandmothers and mothers to the streets of different cities and countries,” explains Yoked, who is originally from Tel Aviv, Israel. From baba ghanouj and hummus to lamb chops and Moroccan salmon, expect a culinary adventure when dining at Reef’s, or its food truck, which occasionally makes appearances at special events around town.

ASIAN BANGKOK THAI ON MAIN

Bangkok Thai on Main is the spot to go to when you’re craving flavorful fare done right. Dishes are prepared from fresh exotic ingredients that will awaken your senses immediately after you enter the restaurant. The chefs will also tailor spice levels in their entrées, so opt for mild or get a taste of the real deal just as you

would overseas with extra seasoning. The menu boasts traditional dishes, such as red and green curries and pad Thai, but you can also take advantage of the Taste of Bangkok tasting menu that allows you to sample several dishes in one evening.

Bangkok Thai on Main is also known for its award-winning wine list, which sets it apart from your average Thai restaurant.

S H A B U S H A B U H O U S E >>

Hot pot cuisine originated in Mongolia, China, more than 1,000 years ago during the Jin Dynasty. Because of its popularity, it quickly spread throughout eastern Asia and was tweaked ever so slightly in each region — think seafood instead of meat on the coast. Nowadays you can find hot pots all over the world, including at Shabu Shabu House in Park City. Shabu Shabu’s Japanese-style hot pots include your choice of meat, seafood or veggies that you cook yourself on the seasoned hot pot. Owner Chi Wang is usually behind the open bar seating in the restaurant to direct on what, how and when to add everything to the broth. Remember, you’re the chef, so it’s up to you to cook it to perfection. <<

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KOSHER THE BISTRO AT CANYONS

WORTH THE TRIP: BOMBAY HOUSE IN FOOTHILLS

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20 miles west of downtown Park City in the foothills of Salt Lake City lies Bombay House, considered one of the best Indian restaurants out West by many.

Owner Daniel Shanthakumar, originally from Chennai, India, opened the doors to the first location in Provo, Utah, in 1993 after graduating from Brigham Young University in Hawaii. oughly

“The original plan was to start Bombay House in Hawaii,” he says. “But things took a different turn and here we are.” With people driving from all over the state, he quickly realized there was a need for expansion, bringing Salt Lake City and West Jordan locations into the mix.

“Bombay House is a restaurant that runs on keeping tradition alive,” he says. “Our recipes

are based on using fresh ground spices, simple ingredients and transforming those into food that is healthy, hearty and that tastes just like the food from India at the time of our ancestors.”

Dishes are prepared via the oldest forms of Indian cooking, from using a tandoori oven to grilling skewers over charcoal.

The most popular dish, chicken tikka masala, entails marinated chicken cooked in the tandoor and combined with creamy sauce that is “spiced to perfection.”

Sushi in Utah: IT REALLY IS THAT FRESH! Try: Bruce Lee Roy: spicy albacore, avocado and shishitos, topped with lightly seared wagyu beef, crispy shallots, green onion, black sea salt and truffle garlic ponzu.

Shabu This sushi menu mirrors the creative aspects of a kitchen menu led by Chef Bob Valaika. “We take pride in the originality of our sushi menu, and also being able to make rolls that are off the menu for our customers by request,” says Head Sushi Chef Brandon Giles.

Try: Honey Roll: tempura shrimp, avocado, cucumber and Sriracha, topped with hamachi, albacore tuna, lime and crunchies, and then drizzled with eel sauce and pure honey.

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Yama at Montage Between the scenic views of the Empire Canyon lift and Pearl ski run, and neighboring music from Vista Lounge, Yama is the ultimate spot for date night.

Because of its small, intimate space, the chefs are able to create personal nigiri and sushi rolls for diners upon request.

Try: West of the Mines Roll: crispy soft-shell crab, blackened albacore tuna, avocado, mango, serrano chili, micro cilantro and unagi sauce.

of the fish without overpowering its delicious natural taste.

Try: Lihuie Roll: crunchy shrimp and avocado topped with escolar, maguro, mango, citrus jalapeño reduction, coconut miso curry sauce, Sriracha and macadamia nuts.

ALTHOUGH Utah may be landlocked, Park City’s proximity to Salt Lake City International Airport means fresh fish is just a few hours away. “[This] allows us to have ocean-to-table fresh fish available to us for sushi and entrée items,” says Scott Benson, sushi chef at Lespri Prime Steak Sushi Bar. “I can’t think of any other ski town that offers that sort of absolute fresh sushi and seafood.” If you’re in the mood for a roll or three, we’ve rounded up these mouthwatering offerings: Yuki Yama Rice might sound basic, but sous chef Cedric Woodward-Poor raves about the restaurant’s quality and distinction. In terms of good sushi, “it is imperative to make the rice the best that we possibly can,” he says.

Flying Sumo A warm, inviting atmosphere, delicious rolls and friendly chefs such as Head Sushi Chef Adam Brown himself have made this a local hot spot for more than 17 years now.

Try: Chuck Norris Roll: Spicy shrimp, avocado, cucumber topped with salmon, jalapeño and lime juice.

Blind Dog Restaurant & Sushi Chef Penn Kinsey, coming from a strong seafood background back East, takes pride in creating and serving fresh, topquality sushi to customers.

Try: Ahi Tuna Nachos: spicy tuna tartar, avocado, sprouts, wasabi aioli, tobiko, togarashi and crispy rice wontons. Fun fact: More than 2,500 orders are sold each year.

Lespri Prime Steak Sushi Bar Aside from using the freshest cuts of fish possible, Chef Scott Benson creates house-made sauces that add to the flavor

Sushi Blue Chef Stan Battle brought his love for street food into the kitchen at Sushi Blue.

Aside from exotic, eclectic sushi offerings, the menu boasts Korean street tacos, curry soba noodles and even a Blue Burger, a customer favorite.

Try: Hustler Roll: tempura shrimp, avocado and cilantro topped with shiro maguro, lime, eight-pepper hot sauce, ponzu and unagi sauce.

Give!

By Cara Rank Photos by Jay Nel-McIntosh

Looking for a no-fail gift for the holidays or a souvenir to commemorate your annual ski trip? Draw inspiration from Park City’s homegrown businesses.

Found at the Imperial Hotel riverhorseparkcity.com

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COPPER MUGS AND MORE

When Riverhorse opens its newest venture, the Imperial Hotel, this winter, you’ll find tons of great prepared foods and top-quality meats to cook at home. Stock the kitchen of your favorite foodie with some of chef Seth Adams’s go-to merchandise, from an engraved wood cutting board, perfect for that dinner party charcuterie plate, to copper mugs, the best for making Moscow mules. << LOGO WEAR FROM PARK CITY BREWERY

parkcitybrewery.com

You can’t go wrong with a good beer. And Park City’s newest brewery offers four tasty varieties.

The brewery also boasts an uberstylish logo, which means the hats and T-shirts offer an alternative to a suds-soaked present.

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CHOCOLATE SNOWBALL AND OTHER FABULOUS PASTRIES FROM DEER VALLEY BAKERY

Found at Dolly’s Bookstore dollysbookstore.com

>>

Don’t forget about your foodie friends during the holiday season. Dishing scouted some of the best presents available around Park City.

Former Deer Valley Pastry Chef Letty Flatt compiled a collection of 125 recipes in Chocolate Snowball and Other Fabulous Pastries From Deer Valley Bakery. Inside these 228 pages are tried-andtrue recipes for everything from breakfast treats to one-of-a-kind desserts, cooked up during Flatt’s 30-year tenure with the resort.

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CHOCOLATES FROM RITUAL CHOCOLATE

ritualchocolate.com

With just two ingredients — carefully selected cacao and cane sugar — Ritual Chocolate creates flavors that are authentic to the ingredients’ origins, such as Belize or Madagascar. These handcrafted, small-batch chocolate bars are made in Park City using early traditions of chocolate making to meld old European methods with a modern American style.

S’WELL BOTTLE >>

Found at Panache panachesunvalley.com

These stylish bottles from S’well will keep your coffee steaming hot for up to 12 hours, or, better yet, your wine chilled for 24 (they’re also nonleaching and non-toxic).

S’well donates to the U.S. Fund for UNICEF

to help provide clean water to underprivileged children around the globe. There are three sizes to choose from, so get the smallest one for the kids’ lunchboxes and the largest for your bottle of sauvignon blanc.

LOCAL WINE FROM >> COGNITION WINERY

cognitionwinery.com

Winemaker and sommelier Dennis Romankowski works closely with growers in Napa and Sonoma to obtain certain grape varietals to make his six wines. Fermented, blended and bottled at 7,000 feet, these fine craft wines are then labeled with local images for a distinctly Park City sip.

SWEET SCENTS >>

Found at Splendor shopsplendor.com

Who doesn’t love a fresh glass of lemonade or a slice of freshly

baked birthday cake?

Aunt Sadie’s candles capture the essence of all your favorite foodie smells in these handpoured candles. Burn one of these, and it’s like being at Grandma’s house again.

will travel for food

THE VIEW FROM THE TERRACES

California Eatinâ&#x20AC;&#x2122; SOME OF THE BEST PLACES TO STAY, FOOD TO EAT AND THINGS TO DO IN WINE COUNTRY.

BY CARA RANK / PHOTOS BY ALLISON ARTHUR

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AN FRANCISCO HAS EVERYTHING A FOODIE COULD EVER WANT. BUT THERE’S MUCH MORE TO THE BAY AREA THAN THE CITY. LAST SPRING WE EXPLORED PLACES WE HAD NEVER VISITED, ALL JUST AN HOUR’S DRIVE FROM THE CITY. FROM THE SMALL TOWNS DOTTING HIGHWAY 1 ALONG TOMALES BAY TO YOUNTVILLE, WE ATE, DRANK AND FOUND WAYS TO EXERCISE IT OFF, TOO. HERE’S HOW WE SPENT ONE OF THE BEST WEEKS OF OUR FOODIE LIVES.

BBQ’D OYSTER FROM NICK’S COVE

timate and quiet retreat. Your room includes a freshly prepared hot breakfast, which will not disappoint. The chefs serve dishes such as asparagus tartine with farm-fresh eggs and fluffy cinnamon sticky buns. Everything is made from scratch, from bacon to bread to fresh-pressed juices to jam. Plan to re-

The Coast

STAY: Nick’s Cove nickscove.com Start your trip in one of Nick’s Cove’s rustic yet luxurious 1930s cottages, tucked into a tranquil part of Tomales Bay. There are 12 cottages on the property (many on pillars above the tidal water), but consider springing for Al’s, named after one of the original owners from when Nick’s was a basic roadside getaway. This cozy waterfront cottage offers all the comforts: a king-size bed covered in plush down and fine linens, a wood-burning stove and an oversized claw-foot soaking tub (the marble bathroom floors are heated). Your stay includes breakfast delivered to your door; enjoy your meal on the serene deck perched on the edge of the bay. Bonus: Cellphone service is spotty, so you have no choice but to unplug and relax.

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Ten Inverness Way teninvernessway.com Across Tomales Bay in the town of Inverness, close to Point Reyes National Park, we found this darling bed and breakfast.

Looking to escape the hustle of city life, former pastry chef Laura McKeown and BELOW AND RIGHT: TEN INVERNESS WAY

turn from your adventures in the park by late afternoon in time to enjoy fresh cookies, a local cheese plate and wine in the lush gardens around the property.

fiancé Alex Ostash, a chef, decided to become innkeepers and bought the 1904 Craftsman last year. With five rooms, Ten Inverness Way is a comfortable, in-

EAT: Nick’s Cove Restaurant and Oyster Bar Nick’s Cove also happens to have one of the best restaurants in Marshall. Chef Austin Perkins’ seasonal cuisine is inspired by and sourced from local dairy and produce farms and Nick’s own garden, The Croft. The restaurant has the

POINT REYES FARMSTEAD CREAMERY

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IF YOU’RE LOOKING FOR AN UNFANCY OYSTER EATING EXPERIENCE, HEAD TO THE MARSHALL STORE. ORDER INSIDE AT THE COUNTER, GRAB SOME BEERS OR WINE, AND HEAD TO A FIRST-COME, FIRST-SERVED TABLE ON THE WATERFRONT. IT’S AS CLOSE AS YOU CAN GET TO AN OYSTER PICNIC WITHOUT HAVING TO SHUCK THE MOLLUSKS YOURSELF. nostalgic charm of an upscale lodge: restored mahogany bar, wood-burning fireplace and reclaimed redwood tables.

Sample the crab macaroni and cheese made with Point Reyes Farmstead Creamery’s Toma, or the locally harvested oysters. Make sure to order The Original Tomales Bay BBQ’d Oyster, with housemade barbecue sauce and garlic-parsley butter. Every table in this glass-decked restaurant has a view, but before or after dinner take a stroll to the boat shack at the end of the pier and sip on a specialty cocktail by sunset or candlelight.

Saltwater saltwateroysterdepot.com Saltwater is a neighborhood restaurant and oyster depot that feels like a hyperlocal secret. Opened in 2012 by aquatic farmer Luc Chamberland with support from crowdsourced funding, the teeny restaurant offers local wines on tap, a menu that changes with the harvest and oysters that are shucked just moments after they have left the bay. If you order fresh fish, know that it was likely brought in by a local fisherman (there’s a standing invitation to bring your own catch to the kitchen door). Making this all the more special is the restaurant’s partnership with Pickleweed Point Community Shellfish Farm, which trains youth to work in the oyster industry.

DO: Point Reyes Farmstead Creamery pointreyescheese.com The Giacomini family began farming their land in 1959, when Bob and his new bride, Dean, purchased this dairy farm to sell milk to the local creamery.

They started with 150 cows and raised the herd to more than 500 by the mid1990s. When it was time for the couple to slow down, they were faced with a decision: sell the dairy or ask their four daughters if they wanted to get involved.

The land stayed in the family, and now the Giacomini daughters (Karen, Diana, Lynn and Jill) have taken their dad’s operation to another scale. Today they pro-

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ANOTHER BONUS OF TOMALES BAY’S REMOTE LOCATION? ON DARK, MOONLESS NIGHTS, YOU CAN SEE BIOLUMINESCENCE IN THE WATER AT CERTAIN TIMES OF THE YEAR. THESE BLUISHWHITE FLICKERS COME FROM BLOOMS OF BIOLUMINESCENT DINOFLAGELLATES, WHICH EMIT SHORT FLASHES OF LIGHT WHEN DISTURBED. THE BEST WAY TO EXPERIENCE THIS LIGHT SHOW IS TO TAKE A GUIDED PADDLING TOUR WITH BLUE WATERS KAYAKING AFTER SUNSET. BLUEWATERSKAYAKING.COM duce award-winning artisanal cheeses (you probably know them for their blue cheese) with the Grade A milk from their herd. Visit The Fork (reservations required) for farm tours, culinary classes and tastings. Tip: Sign up for their newsletter online to stay in the know about classes and events such as farm dinners; they often sell out as soon as they are announced.

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Point Reyes National Seashore nps.gov/pore Stop in for advice from park headquarters on the best way to enjoy this 33,000-acre wilderness area. Hike to an expansive sandy beach, or to a view overlooking the Pacific as it breaks on the rocky headlands. Or bike through evergreen forests and coastal scrub, or along estuaries and beach bluffs.

The landscape and activities here are vast, so plan to spend some time exploring.

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Napa Valley, Yountville to St. Helena

STAY: North Block northblockhotel.com With its convenient location at the north end of the culinary center known as Yountville, the North Block Hotel is a perfect home base for your days of tastings. Take out one of the complimentary

electric bikes and let the extra power propel you through the rolling wine country hills. When you return, kick back with a bottle of local bubbly around a large fireplace in the communal courtyard. The hotel’s 20 guest rooms are simple yet wellappointed, with luxurious linens, soaking tubs and rain showers, and private balconies with views of the Mayacamas Mountains. With an on-site restaurant, Redd Wood, and the Girard Tasting Room next door, North Block has all you need.

Bardessono bardessono.com The splurge-worthy Bardessono — the only hotel in California to be LEED Platinum-certified — is so fabulous you might be tempted never to venBARDESSONO ture beyond the property’s walls. After all, there’s an on-site restaurant that serves farm-fresh ingredients, a rooftop pool with private cabanas and an extensive spa program, so why would you do anything else? Just make sure your stay is long enough to enjoy the hotel and spa, as well as the town. Take one of the carbon-fiber bicycles out for a spin or borrow a fancy car for a day of tastings.

Then retire to one of the resort’s 62 rooms, all designed to double as your own private spa with a concealed massage table, a soaking tub and a double vanity (some are even steam rooms).

EAT: Ad Hoc + Addendum and Bouchon Bakery thomaskeller.com/ad-hoc If you’re fortunate enough to visit during

Memorial Day or Labor Day weekend, put this restaurant on your agenda.

These are the only two weekends you can get a lobster roll for lunch at this beloved Thomas Keller restaurant. Tip: Order online to beat the crowds. If you happen to miss this hard-to-get specialty, you’ll still find the American comfort food of Keller’s childhood at this laid-back outpost. Take lunch at Addendum, a backyard courtyard with picnic

ADDENDUM

Press pressnapavalley.com This sleek, light-filled restaurant is first and foremost a celebrated steakhouse.

But it would be an understatement to say chef Trevor Kunk knows a thing or two about vegetables. His preparations result in vegetable dishes — like a bite-sized tomato sandwich or fiddlehead fern and pea salad — that are just as tasty and satisfying as a juicy cowboy ribeye. Press serves prime beef from legendary Bay Area butcher Brian Flannery and seasonal produce from the restaurant’s two private gardens. What they can’t produce on their own land is sourced from local farmers, markets and neighboring purveyors. The wine program is equally impressive, exclusively featuring wines from Napa Valley, from the 1950s through today. Tip: Ask for recommendations from sommeliers Kelli White and Scott Brenner; you’ll probably discover some new favorite wines.

3 PHOTOS: PRESS

tables and gardens, serving items such as Keller’s famous fried chicken, barbecue brisket sandwiches with coleslaw, and seasonal salads such as peas with radish and buttermilk dressing. Ad Hoc serves a four-course dinner that changes

daily (the menu is fixed, so picky eaters should check the menu that day). Stroll over to Bouchon Bakery after lunch, and don’t miss Keller’s version of the childhood favorite the Bouchon Ho Ho, a sophisticated take on the Ho Ho.

Lucy Restaurant & Bar lucyrestaurantandbar.com Located inside Bardessono, Lucy serves garden-inspired cuisine that embodies the resort’s modern aesthetic and eco-spirit.

Here, most everything in your cocktail glass and on your plate starts in the property’s garden, just steps from the restaurant’s kitchen. What’s not grown on-site is sourced from regional suppliers, from Napa Valley lamb farmers to local organic dairy producers. The extensive wine list highlights small producers from around the world and many organic, sustainable and biodynamic vintners. Chefs are happy to provide garden tours to showcase herbs and produce and offer guests samples — from Persian lime wedges to one of eight mint varieties.

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DOMAINE CHANDON

chocolate poppyseed bark, he draws his inspiration from European chocolate making. Along with business partner Naomi Pasztor, he runs this modern shop, where guests can watch him make these small-batch confections. Shoppers can book tastings by appointment, and attend demos and workshops, making this stop more than just a place for an edible souvenir.

TASTE: Domaine Chandon chandon.com Just off the main street running through Yountville are the expansive and scenic grounds of Domaine Chandon. Book a reservation in the vibrant, contemporary tasting lounge. Other options include winery tours with tastings focused on specific wines (rosé, for example) and even reservations for enjoying a bottle on the terrace.

Kollar Chocolate kollarchocolates.com Self-taught chocolatier Chris Kollar started his career as a savory chef. That experience adds a different flavor to the edible art coming out of his glass show kitchen. From sunflower seed praline truffles to white KOLLAR

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Girard Winery Tasting Room girardwinery.com You can taste wine almost anywhere in the Napa Valley. Finding a food and wine pairing is more challenging. Girard Winery’s tasting room offers this private tasting with five courses, all sourced from area restaurants to match Girard’s wines. In early summer, you might get the 2013 sauvignon blanc paired with a tuna mango roll, or the 2013 petite Syrah with the creamy mushroom soup. This personalized experience (by reservation only) is an intimate way to experience the wine, and one of the only ones like this in the valley. You’ll leave with plenty of wine-pairing knowledge from Girard’s in-house experts — and probably a wine club membership as well.

The Terraces terraceswine.com There are the heavy hitters in the wine-making business, with tasting rooms that feel like Disney World. Then there are the darlings, so special that you want to keep them to yourself. The Terraces falls into the latter category. A tasting here (by appointment only) goes beyond sipping good wine. You’ll tour the ranch in one of their ATVs (if you’re lucky, they’ll take you

THE TERRACES

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to the top of this magical property) and experience Rutherford Dust firsthand. Your tour will also include stops at the old ghost winery constructed in 1885, and at the acetaia, where you will barrel taste 17-year-old balsamic vinegar. The tour ends at the art-

TAKE A MID-WEEK BREAK FOR A LITTLE TONING AND CHECK OUT BARREREMIX. THIS ONE-HOUR BALLET BARRE CLASS FOCUSES ON SCULPTING YOUR ARMS, THIGHS, SEAT AND ABS. CLASSES ARE HELD DAILY. RESERVE AT BARREREMIX.COM. filled tasting room, where founder Tim Crull or his wife, Sharon, will walk you through the wines. Fun fact: Tim is a passionate foodie. He grows endless species in his orchards, raises bees and is known to cook elaborate seasonal lunches for his wine club members.

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GAIN A NEW PERSPECTIVE AND SEE IT FROM THE AIR. NAPA VALLEY ALOFT OFFERS EARLYMORNING HOT AIR BALLOON TOURS FROM YOUNTVILLE, POPE VALLEY AND PARADISA, FOLLOWED BY BRUNCH. GIVEN THE SMALLER BASKETS ON THE BALLOONS, YOUR TRIP WILL HAVE FEWER PEOPLE ON BOARD, ALLOWING YOU A CHANCE TO TALK ONE ON ONE WITH YOUR PILOT ABOUT THE PANORAMIC VIEWS OF NAPA’S GROWING REGION. BOOK THROUGH NVALOFT.COM.

Napa Valley, Calistoga

STAY: Calistoga Ranch calistogaranch.aubereresorts.com The town of Calistoga feels worlds apart

from the rest of Napa Valley. If you really want to get off the radar, check into this luxury retreat, situated on 157 acres in a secluded, oak-lined canyon on the outskirts of Calistoga. When this property was built, developers constructed the buildings around the surrounding rock outcroppings and old-growth redwoods. The result is a property that blurs the line between indoor and outdoor living. Picture a stay in a well-appointed treehouse that has luxurious linens and plush bathrobes (there’s even an outdoor private shower in each lodge). Take a hike before an afternoon wine tasting without ever leaving the property. This is the only resort in Napa Valley with an on-site vineyard. Their Sotero Vineyard produces merlot and cabernet sauvignon sold in the restaurant, and guests can even learn to prune and join in on the harvest and crush.

EAT: The Lakehouse This private restaurant, available only to guests staying at Calistoga Ranch, is reason alone to book a room at this resort. The restaurant is encased mostly in glass to reveal views of Lake Lommel. Here, you’ll find a four-course prix fixe menu, which allows you to choose the direction of your dinner from these seasonal plates made from local ingredients. Perhaps you’ll start with caviar service, or simply a salad made with lettuces grown on the ranch. The resort’s greenhouse supplies The Lakehouse with tomatoes, melon, pepper, squash, eggplant and more. The extensive wine list is spectacular; sample the merlot or cabernet sauvignon produced from their Sotero Vineyard.

Roman Spa Hot Springs Resort romanhotsprings.com This unfussy hotel in the heart of Calistoga is more accessible price-wise, and an ideal location for exploring this funky little town.

From whirlpool suites, whose Jacuzzis are filled with local geothermal water, to standard guest rooms, Roman Hot Springs has something for all types. Grab some sun in the courtyard pool deck (make sure to take a dip in the mineral pool, heated to 92 F) and then head over to the baths for an authentic Calistoga mud bath. With an on-site barbecue area, this resort is also a nice place to have a night in and cook for yourself, after you’ve sourced local food from the nearby farmers market.

DO: Traditional Mud Bath bathsromanspa.com/spa-menu/ Calistoga is famous for its mud baths, so make sure to put this on your agenda.

This 100-year-old tradition is meant to remove toxins and relieve sore muscles, so it’s perfect after a long bike ride or lots of wine tasting. The Baths at Roman Spa is one of two places in Calistoga where couples can enjoy the experience in a private room, but there are many other resorts where mud baths are available. Their one-hour treatment begins by immersing yourself in a bath of mud — a combination of Calistoga volcanic ash, natural peat and natural geothermal mineral water from local springs. After soaking in mud, you’ll immerse yourself into a mineral bath, then relax in a quiet space until you have cooled off.

FOR RECIPES FROM THE TRIP, VISIT DISHINGJH.COM

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Local Products ✫ Spotlight ✫

Around Park City there are many interesting local food products and producers. Look for these next time you shop at The Market.

Butcher’s Bunches

butchersbunches.com Handcrafted jams and preserves made with as many local products as possible.

Pink Elephant Coffee

pinkelephantcoffee.com Coffee roaster providing fresh, high-quality single-origin coffee from farms in the coffee growing world.

messed manners

TAKING ON TINDER SOCIAL MEDIA DATING IN A TINY TOWN

I L L U S T R AT I O N BY A DA M L A R K U M

BY NINA RESOR I have a boyfriend, and i met him on tinder.

I know, WTF? But what is more surprising? A) That I have a boyfriend? Or, B) That I met him on Tinder? Judging from the reactions of friends and family, the former seemed to be the more shocking news. Thanks, guys.

Here’s the story: I stopped by a Dishing editor’s house to pick something up and jokingly offered up the idea of going on Tinder and writing a column about it. I was maybe 1.5 percent serious. A week later, I am on my first Tinder date — strictly for research purposes, of course — after said nameless editor and another friend created a profile for me and subsequently “swiped right” on every man within approximately 1,000 miles. Thank you, bitches.

My now-boyfriend was one of the earlier dates I

went on in my Tinder stint, and aside from the Osama bin Laden beard he was sporting at the time, I thought he was pretty awesome. But, really, why that beard?

We have discussed this on multiple occasions since, and he said it was just something he was “trying out.”

OK, well, go try that out in airport security and see where that gets you.

Considering this is kind of an etiquette column, I thought I would try to impart some wisdom (I use that word loosely) on how to approach Tinder and online dating in Park City.

1. This town is too f-ing small, so if you’re not ready to be talked about, then get off and get out.

That is my No. 1 piece of advice, but if you are taking advice from me, that is probably your No. 1 problem.

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IF I CAN’T TELL WHAT YOU LOOK LIKE, I’M PROBABLY NOT GOING TO SWIPE RIGHT. EVEN IF YOU DID KILL A GRIZZLY WITH YOUR BARE HANDS. 2. The first Tinder date I went on had a girlfriend. Yes. He admitted it to me straight up. “But she’s not my wife, so I can do whatever I want.” His words, not mine. Thanks, but no thanks. Look for a ring! If you can’t find that, look for a liar!

Damn it, I should have started out with Christian Mingle.

3. One of the guys I went out with couldn’t locate France on a map. True story. Do I expect you to know where Montenegro is? I can let that one slide.

But France? I know we Americans are challenged, geographically speaking…especially when it comes to that big foreign place over there called Europe, but come on! Get a clue.

4. Alcohol can greatly help an awkward situation, so drink heavily. Or don’t. On this topic, it turns out maybe I don’t have the best judgment. But if you are capable of acting like a normal person while drinking, throw a couple back. It really takes the edge off.

5. Don’t have any expectations. People’s pictures on Tinder are obviously the most flattering ones of them ever taken or show them doing something badass. For example, my main profile picture was taken on my 21st birthday.

By the time this issue goes to print, I will be 31. Another one is of me fly-fishing…which I have done approximately one time ever. It’s not representative of me in any way. So don’t think it’s weird 72 | DISHINGPC.COM

that the guy waiting for you at the bar doesn’t look as good in person and maybe no longer has the six-pack you saw in that super-rad wakeboarding photo with all his bros. People are just trying to make themselves look as attractive and badass as possible. Because…

6. Tinder is totally superficial, so no one cares that you’re doing a backflip off Mount Everest or that the bloody elk you shot with your crossbow is 97 points. If I can’t tell what you look like, I’m probably not going to swipe right. Even if you did kill a grizzly with your bare hands. Wah, wah, wah. Like I haven’t heard that one before.

7. Be aware that some people on Tinder are just looking to get laid. So plan and act accordingly.

To be honest, I was expecting to meet some real pieces of work, and I did, but not as many as I thought I would. Really the most overwhelming conclusion I came to was how short, broke and underwhelming some people were. There was the guy who hadn’t washed his hair in probably three weeks. Dude, I can see my reflection in your hair grease. It might be time to dust off the shampoo bottle.

There was also the guy who messaged me the following: “Hey, want to come over and watch porn on my bedroom mirror?”

Good one. I don’t even care enough to be offended, but for future reference, maybe

you should work on your opening line.

There was the guy who told me he broke up with his ex-girlfriend because English was not her first language, and she therefore did not “get and fully appreciate his wittiness.” Excuse me, Jon Stewart. English does happen to be my first language, and guess what? You’re not funny. So take your highbrow humor and shove it up your ass.

I began my foray into Tinder for writing purposes only, but I have to admit it was fun! And of course a lot of the people I did meet were nice, normal guys, but that’s not very fun to write about.

I’m sure a lot of them left dates with me thinking, “Thank God that’s over! What a cynical bitch!”

I just reactivated my account to see if I could find any last-minute gems to include in this column, but so far, none. I should probably take my own advice now and get off Tinder since I have a boyfriend; however, you may see me back on there shortly, because he will probably dump me after he reads this.

get in LINE

BY CARA RANK

Local ski resort buffets take the concept of an all-you-can-eat meal to another level.

OUTSIDE Las Vegas, buffets can get a bad rap. From the Chinese smorgasbords to the all-you-can-eat college cafeteria plan, buffets have earned a certain reputation of excess food that lacks in quality.

Itâ&#x20AC;&#x2122;s time to change that perception. Wintertime in Park City brings some of the best buffets you maybe have never heard of. From endless piles of fresh seafood to createyour-own Asian noodle bowls, here are some favorites from around town. Just make sure to call ahead for reservations; these spots are so in demand that even a celebrity would find it hard to get into them.

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P H O T O S P ROV I D E D BY D E E R VA L L E Y R E S O R T

SEAFOOD BUFFET AT DEER VALLEY RESORT

For many vacationers (and even locals), the iconic Seafood Buffet at Deer Valley is the culinary highlight of the week. It’s no wonder this buffet is listed in the Zagat Restaurant Guide as one of its top restaurants. Imagine platters of Dungeness crab, piles of freshly shucked oysters, and carving boards of roast duck and prime rib. You can even order live Maine lobster 48 hours in advance. Every evening from Thursday through Sunday, the cafeteria of the Snow Park Lodge is transformed from its daily skier’s lunch into a seafood extravaganza for this impressive meal. If you avoid buffets because you want table service, don’t worry. The wait staff here pours your wine (from an extensive wine list) and clears your plates for you. And if you’re not a seafood lover, there are plenty of other options, from Caesar salad to baby back ribs. Be sure to save room for one of the house-made desserts. There are so many — chocolate s’mores tart, salted caramel panna cotta, white chocolate banana cream pie — that you may just be tempted to start with the sweets.

APEX’S SKIER’S BUFFET AT MONTAGE DEER VALLEY

P H O T O S P ROV I D E D BY M M O N TAG E D E E R VA L L E Y

While there are many options to drool over, a standout at this skier’s lunch buffet is the build-your-own Asian noodle bowl station. This option offers a traditional pho and a laksa broth, to which you can add wheat or rice noodles and beef or chicken, and then top it with a variety of fresh vegetables, sauces and spices. Of course, no après-ski meal is complete without chicken wings, so the crew at Montage always does a wing of the day, whether the choice is buffalo, teriyaki or something more exotic. This year, the buffet will introduce a Comfort Corner, with foods like smoked cheddar mac and cheese and braised short ribs. For kids, there’s always a selection of favorites: chicken tenders, mini corn dogs and fruit salad. You won’t leave hungry.

GLITRETIND’S SKIER’S BUFFET AT STEIN ERIKSEN LODGE

PHOTO PROVIDED STEIN ERIKSEN LODGE

There’s a good reason there is always a crowd of people in the restaurant lobby waiting to take their seats: Glitretind’s skier’s buffet is extremely well thought out and put together. Popular since its inception, almost as many winters ago as the hotel opened, the daytime buffet takes reservations — and if

you expect to get a good time, make one. The seemingly endless array of options gives you a reason to ski in to this meal, even if you’re so stuffed afterward that you can’t ski out.

Start with one of the signature soups, such as wild game chili, which is always on the buffet line. Then move to the chilled station for popular salads like the ahi Caesar or antipasti. In addition to a carving station, there is an abundance of fresh seafood, such as crab legs, shrimp, mussels and oysters.

The rotating selection of hot items changes daily, from prime rib to short ribs to filet mignon. On the action stations, one day you may find Chinese food, and the next day you’ll discover crepes or Philly cheesesteaks.

On Sundays, Glitretind also offers a special selection of brunch items. So whether you’re in and out for a filling midday ski meal or you have a late lunch and call it a day, make sure to unbuckle your ski boots and make a stop here. One final tip: The breakfast buffet, offered daily during ski season, is a fantastic way to start your day, and it’s typically a little less crowded.

STEIN ERIKSEN LODGE WILD GAME CHILI 4 tablespoons kosher salt 2 tablespoons black pepper 1/2 cup pasilla chili powder 1/2 cup New Mexican chili powder 2 pounds buffalo, diced in 3/4-inch cubes 2 pounds elk or venison, diced in 3/4-inch cubes 2 pounds wild boar or pork, diced in 3/4-inch cubes 1/4 cup olive oil or corn oil 2 pound (4–5) onions, medium diced 6 garlic cloves, chopped 2 cups coffee, brewed 36 ounces tomato juice 2 bay leaves 6 12-ounce cans diced tomatoes 4 1/2 cups beef stock or 3 12-ounce cans of beer 1/2 gallon water Sour cream Green onion, chopped

Mix all the dry spices together and use half the mixture to season the meat. Heat oil in pan (it can’t get hot enough). Brown meat 10–15 minutes in the pan. Add onions and garlic, sauté 3-4 minutes. Add coffee, tomato juice, bay leaf, diced tomatoes, remainder of spice mixture, stock or beer, and water. Simmer for 2-3 hours, until meat is tender. You may have to adjust consistency with more stock or beer and check seasonings.

Garnish with sour cream and green onions.

Now available at Park City Mountain Resort!

Featured Flavors: Chilaquiles

Mexican vegetarian egg scramble

Babootie

South African lamb curry

Hanoi

for other locations

Asian pulled pork - slaw

Shorty

Perfect for Breakfast, Lunch, Après & Dinner!

Beef short rib - cheese

Smores

Marshmallow - graham - choc

Locally Sourced

Kids Options

All Natural No Antibiotics or Hormones

Global Cuisines

Gluten Free & Vegan Options

Online Ordering

Timely. Toasty. Tasty.

Catering & Delivery options available!

(435) 333-5233 7182 Silver Creek, Park City, UT

THE BRASS TAG AT DEER VALLEY RESORT

DISHING RES TAUR ANT LIS TINGS A GUIDE TO SOME OF THE BEST PLACES TO DINE IN AND AROUND PARK CITY

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350 MAIN Casual fine dining with contemporary American cuisine Open at 5 p.m. daily | 350 Main St. 435.649.3140 | 350main.com This 20-year-old family-run restaurant is the place to go for fine dining in an upscale yet hip setting. It is located in a historic building that once housed a department store — notice the tin-pressed ceiling as you take a front-row seat to the action on Main Street or the open kitchen. Start with a signature cocktail or a bottle from the Wine Spectator-awarded list. Then order from a diverse menu of simple, classic and comfortable cuisine (local and sustainable food is sourced from the Wasatch Mountains whenever possible). The pork shank entrée is a local favorite, but there is something for everyone, even gluten-free diners, on this menu. The space is well suited for all, from large groups out for a celebratory dinner to couples looking for an intimate meal by the fireplace to friends meeting up for drinks and tapas at the bar.

MENU SAMPLING ROASTED COLORADO ELK SAUSAGE WITH WARM BLACK LENTIL SALAD, CURRY OIL AND CRISPY CARROTS PEI MUSSELS WITH CHORIZO, FOCCACIA, SHALLOTS, GARLIC, FRESH HERBS, WHITE WINE UTAH TROUT WITH PUMPKIN SEED CRUMBLE, FAVA BEANS, PICKLED RADISH, CUCUMBER, SMOKED TOMATO, LEMON CITRUS BRAISED PORK SHANK WITH SWEET POTATOES, PICKLED DAIKON, PAPPADAM, KASHMIRI CURRY SOUBISE BOOTLEG TOGARASHI DUSTED VENISON LOIN, CHILLED SOBA NOODLE SALAD, SPICY TOASTED GARLIC SOY AND SHIITAKE MUSHROOMS

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BANDIT S’ GRILL & BAR Classic barbecue 11 a.m.–9 p.m. weekdays. 11 a.m.–10 p.m. weekends | 440 Main St. 435.649.7337 | banditsbbq.com Find the best barbecue in the West at Bandits’ Grill & Bar. The famed familyowned barbecue destination has become a legendary spot for savory wood-fired staples in Salt Lake City and Park City, making it an ideal choice for families and friends, locals and tourists alike. Enjoy rotisserie-smoked ribs and mouthwatering seafood and steaks, plus fresh salads, wraps and delicious sandwiches. For those on the go, speedy lunch specials are also on offer, and Bandits’ boasts the friendliest — not to mention tastiest — post-work happy hour around. For guests dining late at the Park City location — or simply building an appetite at the bars nearby — mosey downstairs to The Hideout for specialty cocktails, nightcaps, and a range of late-night noshes like sliders, street tacos and more.

MENU SAMPLING OLD WEST NACHOS: WOOD-GRILLED TRI-TIP OR CHICKEN BREAST, MELTED CHEESE, RANCH BEANS, SOUR CREAM, PICO DE GALLO, GREEN ONIONS BBQ CHICKEN CHOPPED SALAD: MIXED GREENS, GRILLED CORN, BLACK BEANS, JICAMA, TOMATOES, TOPPED WITH TORTILLA STRIPS, OUR RANCH DRESSING AND BARBECUE-SAUCE DRIZZLE BABY BACK RIBS: SEASONED WITH BANDITS’ RUB AND SERVED WITH YOUR CHOICE OF SEASONING HALF-CHICKEN: LIGHTLY SMOKED, SLOW-ROASTED AND WOOD-GRILLED WITH YOUR CHOICE OF SEASONING

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BIRD & BARLEY Soulful comfort food, dine in or to go 11 a.m.–midnight daily | 1890 Bonanza Dr. #111 435.602.1170 | birdandbarley.com Fried chicken and beer. Is there anything better? The owner of Sammy’s Bistro proves affordable food can be delicious with his new concept, Bird & Barley.

Serving Southern fried chicken, ribs, rotisserie chicken and beer, this place is about tasty comfort food in a casual setting. Choose to eat at the restaurant or take your food to go. With family-style options and pricing (the eight-piece fried chicken is a steal at $28), Bird & Barley is the perfect choice if you want a home-cooked meal but don’t feel like cooking. The $9.95 plate meal comes with a meat and two sides, like macaroni and cheese, broccoli slaw or roasted beets. Don’t eat meat? The vegetarian plate comes with three sides, or “put a bird on” any salad for a lighter meal. If you’re a beer aficionado, then Bird & Barley is a must-stop, with some exclusive brews, such as Wasatch Brewery’s Jalapeño Cream Ale.

MENU SAMPLING BABY BACK RIBS: DRY-RUBBED AND HICKORY-SMOKED FRIED CHICKEN: SIGNATURE-SPICED AND JUICY PEAR AND BEET SALAD: GOLDEN AND RED BEETS, PEARS, FENNEL, GOAT CHEESE, ORGANIC GREENS, BALSAMIC VINAIGRETTE CRAB CAKE PO’BOY: BLUE CRAB, SPICY TARTAR SAUCE, LETTUCE, TOMATO, HOAGIE ROLL

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BONEYARD S ALOON & KITCHEN Gastropub offering elevated bar food Lunch and dinner from 11 a.m.–2 a.m. | 1251 Kearns Blvd.

435.649.0911 | boneyardsaloon.com When it opened two years ago, Boneyard Saloon & Kitchen offered a great bar and restaurant for locals looking to get off Main Street. Like most great hidden gems, this gastropub quickly became a favorite among all types for its woodfired cooking and elevated bar food. But it still retains its locals’-only feel, with its long bar and community tables. Nestled in an old lumberyard revamped with lots of metal and wood, Boneyard prepares most of the dishes in its custom-built, wood-fired charcoal grill. Find great burgers, classic steaks and juicy ribs, with unique depth of flavor from the grill’s heat and smoke, cooked by local chef Chris Parker. Boneyard has a beer selection that boasts more than 100 varieties and signature craft cocktails, so you’ll find anything you desire, day or night. Boneyard is also a great spot to watch any game, with two 75-inch big screens and four 65-inch TVs.

MENU SAMPLING PORK-BELLY LETTUCE WRAPS: CRISPY RICE NOODLES, SWEET CHILI SAUCE AND A SPRINKLE OF SESAME SEEDS AMERICAN DINNER WEDGE: CRISP ICEBERG, TOMATOES, SMOKY BACON, BLUE CHEESE DRESSING BONEYARD BELLY BURGER: HALF-POUND BEEF BURGER TOPPED WITH BROWN SUGAR–CURED PORK BELLY, ONION RINGS, SMOKED GARLIC AIOLI AND HOUSE-MADE PICKLES MARINATED FLAT IRON STEAK: SWEET ONION JAM, PEPPERCORN DEMI-GLACE, SERVED WITH FRITES BABY BACK RIBS WITH MOPPIN’ SAUCE: SIX RIBS SMOTHERED IN ROOT BEER BARBECUE SAUCE, CHILI CORNBREAD AND COLESLAW

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THE BRASS TAG AT DEER VALLEY RESORT Deer Valley–inspired, brick-oven cuisine Bar: 4–9 p.m., Dinner: 5:30–9 p.m. | 2900 Deer Valley Dr. East 435.615.2410 | deervalley.com/TheBrassTag Deer Valley’s newest restaurant is the perfect place to meet friends for drinks and appetizers or to have a cozy dinner after a day on the mountain. The Brass Tag offers brick-oven cuisine at its best. Find a piece of Park City’s mining heritage with the old brass tags hung throughout the restaurant. The menu features oven-fired dishes, like harissa rubbed Cornish game hen, cheddar roasted cauliflower and potato dill soup, as well as seasonal salads. An après-ski favorite, the oven-fired chimichurri potato chips are served with Gold Creek Farms cheddar, Gruyère and bacon. Many items are served in skillets, from the shrimp with red curry sauce to the Brussels sprouts with bacon. The Brass Tag offers plenty of options for gluten-free, vegetarian and vegan diners, too. Conference guests and families will be pleased to know The Brass Tag is conveniently located in the Lodges at Deer Valley in the Snow Park area.

MENU SAMPLING HOUSE-CURED DUCK AND PARMA PROSCIUTTO FLATBREAD WITH ARUGULA, GREEN APPLE, SMOKED GOUDA, WHISKEY CREAM SAUCE BRICK-OVEN SHRIMP SKILLET WITH CHOICE OF SEASONED WHITE WINE-BUTTER SAUCE, RED CURRY, SAFFRON-ROASTED RED PEPPER, FRESH TARRAGON PARMESAN BLACK ANGUS NEW YORK STRIP WITH HERB ROASTED FINGERLING POTATOES, ROASTED GARLIC, BABY HEIRLOOM TOMATOES, HORSERADISH CHIMICHURRI LIGHTLY SMOKED ROASTED UTAH TROUT WITH WILTED SPINACH, CRISP APPLES, ROASTED CARROTS, TOASTED HAZELNUT TARRAGON BUTTER

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BURGERS & BOURBON Upscale burgers with an exclusive bourbon collection 3:30–10 p.m. nightly | 9100 Marsac Ave. 435.604.1300 | montagehotels.com/deervalley/dining/burgers-bour Burgers & Bourbon offers the best of what we love about classic American cuisine.

Gourmet burgers, fresh-cut fries, hand-spun shakes (both spiked and classic) and craft spirits. The restaurant’s signature burgers are made fresh with a proprietary blend of the finest farm-raised beef, topped with a selection of local artisanal cheeses and served on freshly baked potato buns.

The extensive spirit collection celebrates America’s distillers, both old and new, whose artful techniques produce a stunning array of craft spirits. In tribute to their passion behind the craft, the bartenders serve iconic drinks inspired by old-fashioned favorites, like the Old-Fashioned, Mint Julep and Manhattan. With more than 100 bourbons and whiskeys, the collection will impress the most selective spirit aficionados. Vegetarian and seafood options are available, too.

MENU SAMPLING THE SMOKEHOUSE BURGER: BOURBON BARBECUE SAUCE, SMOKED BACON, CHEDDAR, CARAMELIZED ONIONS THE LUX BURGER: FOIE GRAS, TRUFFLE CHEESE, BOURBON-CARAMELIZED ONIONS, ARUGULA THE BIG ROB BURGER: DOUBLE PATTY, BACON, CHEDDAR, TOMATO JAM, FRIED EGG THE SOUTHWESTERN BURGER: HATCH GREEN CHILE, OAXACA CHEESE, SMASHED AVOCADO THE BIG EYE BURGER: BLACKENED AHI TUNA, TOMATO, ASIAN SLAW

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BUTCHER’S CHOP HOUSE & BAR Steaks, chops, seafood and a late-night menu 3 p.m.–2 a.m. daily | 751 Main St. 435.647.0040 | butcherschophouse.com If you’re looking for the place where in-the-know Park City residents go for steaks and seafood, then Butcher’s Chop House & Bar is it. Situated on Main Street and overlooking the ski bridge and Town Lift, the restaurant boasts one of the best locations in town. Butcher’s is a true chophouse, so make sure to order from The Butcher’s Block, their steakhouse menu that includes your meat and two signature side dishes. The prime rib (12 or 16 ounces) is a popular choice. For something lighter, choose seafood, such as halibut or crab legs. Not only is Butcher’s the perfect spot for après-ski, but it’s also an ideal choice if you like to eat late. The bar (where locals often sit for its three big-screen TVs) offers a large dining menu until 1 a.m. Along with a wide variety of craft beers, edgy cocktails and extensive wine list, you’re sure to find a vibrant nightlife with amazing mountain views as you sip the evening away.

MENU SAMPLING POLENTA-CRUSTED FRIED CALAMARI: JALAPEÑO PEPPERS, SCALLIONS, LEMON SLICES, HONEY-CITRUS GLAZE AND CHIPOTLE AIOLI BUTCHER’S CHOP CHOP SALAD: GRILLED CHICKEN, MIXED GREENS, AVOCADO, BLUE CHEESE, GRAPE TOMATOES, HARD-BOILED EGGS, BACON AND HERBED BUTTERMILK DRESSING MAHI MAHI: FRESH AND PAN SEARED OVER A SAFFRON RISOTTO CAKE AND DRIZZLED WITH A RED PEPPER VINAIGRETTE STEAKS AND CHOPS: PRIME RIB, FILET MIGNON, PORK CHOP, NEW YORK STRIP, LAMB CHOPS AND MORE

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CENA AT THE CHATEAUX DEER VALLEY Casual Italian restaurant with a Mediterranean flair Daily lunch, après-ski & dinner | 7815 Royal St. East 435.940.2200 | the-chateaux.com/dining Cena Ristorante and Lounge serves up a delicious blend of cuisine and atmosphere for the finest in Park City dining. With an Italian-inspired menu and warm hospitality, this award-winning eatery strikes a scrumptious balance of comfort food and culinary sophistication. The neighboring lounge’s copper-topped bar and windows-to-the-slopes backdrop lend themselves to a lively après-ski gathering or lunchtime pints and pizza. Head to this mid-mountain destination for a meal anytime.

The breakfast buffet is an unbeatable way to start the day. At dinner, not-to-be missed dishes include tender pork osso buco and the delicious brick-oven pizzettas. In this intimate atmosphere, don’t be surprised if Executive Chef Chris Wellmon appears tableside for a chat. From the first sip of award-winning vino to the last spoon of gelato, you will be pleased with this choice.

MENU SAMPLING GRILLED LEMON GARLIC SHRIMP: PANCETTA ARANCINI AND ARRABBIATTA SAUCE CHICKEN AND PROSCIUTTO PIZZETTA: FAVA BEANS, ASIGO CHEESE PORK BELLY AND GOAT CHEESE RAVIOLI: WALNUT AND TARRAGON BUTTER SAUCE PORK OSSO BUCO AND SAGE RISOTTO: BROCCOLI RAAB AND GREMOLATA WAGU AND PROSCUITTO BRACIOLI: ROASTED FINGERLING POTATOES, BRAISED KALE

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DR AFT S SPOR T S BAR AND GRILL Burgers and bar food with a gourmet twist Lunch and dinner daily | 3000 Canyons Resort Dr. 435.655.2270 | draftsparkcity.com Finding made-from-scratch food at a sports bar is rare, but Drafts isn’t a typical sports bar. This gastropub at Westgate Resort gives its food a gourmet twist.

Don’t miss the Tachos, tater tot nachos covered in a smoky Gouda sauce, bacon, green onions and sour cream. Order from 10 types of wings — from the no-heat garlic-Parmesan to their spiciest, habanero-lime — as well as handcrafted and homemade pizzas. If you are famished after a big day on the slopes, then Drafts’ Best of State award-winning burgers will hit the spot. Choose from their proprietary blend of 100 percent Angus beef, chicken, buffalo or veggie, and pick your bun, including pretzel, wheat or a lettuce wrap. A great kids’ menu means this place is perfect for a family night out. Featuring more than 50 beers and a fully stocked bar, Drafts is also a lively choice for watching a game on 13 big-screen TVs.

MENU SAMPLING FRIED JALAPEÑO MAC AND CHEESE BITES: FINISHED WITH CILANTRO-LIME CREAM CANYONS SUNRISE BURGER: FRIED EGG, APPLEWOOD-SMOKED BACON, CANADIAN BACON, TATER TOTS, AMERICAN CHEESE, TOMATO, LETTUCE, ONIONS AND HABANERO KETCHUP CAPUTO’S PASTRAMI SANDWICH: CAPUTO’S HOMEMADE PASTRAMI ON GRILLED MARBLE RYE WITH SWISS CHEESE, SERVED WITH WHOLE-GRAIN MUSTARD

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EDGE S TEAKHOUSE Urban steakhouse feel with top-quality meats and ingredients 5:30–9 p.m. Tuesday through Saturday | 3000 Canyon Resorts Dr. 435.655.2260 | edgeparkcity.com Step into Edge Steakhouse, and you may feel like you’ve been transported to Chicago or New York. This upscale contemporary steakhouse at Westgate Resort brings a big-city feel to the mountains. Oenophiles will be pleased with one of the most comprehensive wine lists in Park City, with an in-house wine director to help select a bottle. Edge is all about its Snake River Farms wagyu and Niman Ranch Certified Prime aged steaks, hand-selected by chef Nick Lees and butchered in-house. You won’t find steaks like these anywhere else in Utah. His exclusive rib cap is carried only by chefs such as Wolfgang Puck and Thomas Keller. À la carte steaks are accompanied by sides like the black and white truffle mac and cheese or the Caesar salad, prepared tableside. Make sure to sample Lees’ inventive entrées like the lobster and black truffle risotto or the appetizer foie gras torchon.

MENU SAMPLING WAGYU STEAKS: 10-OUNCE MANHATTAN SIRLOIN OR 12-OUNCE GOLD LABEL EYE OF RIB-EYE PRIME BEEF: 6-OUNCE PETITE FILET MIGNON OR 10-OUNCE FILET MIGNON TABLESIDE WAGYU TARTARE: HAND-CUT WAGYU WITH EGG YOLK, CAPERS, MEYER LEMON AND FRESH HERBS 48 HOUR BUFFALO SHORT RIBS: SOUS VIDE 48 HOURS, ROASTED ROOT VEGETABLES, GARLIC MASHED POTATOES, HEIRLOOM CARROTS, FRESHLY GRATED HORSERADISH BRUSSELS SPROUTS: CARAMELIZED SWEET POTATOES, SPANISH VIDALIA ONIONS, THAI CHILI

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ES TE PIZZA New York–style pizza, Stromboli, Italian desserts and vegan options Open daily for lunch and dinner | 1781 Sidewinder Dr. 435.731.8970 | estepizzaco.com This well-known pizzeria from Salt Lake City brings its family-friendly, casual dining to Park City. Customers keep coming back for more of these big New York–style pizzas made from fresh, high-quality ingredients. Here you will find salads; makeyour-own pizzas, calzones and strombolis; and even vegan buffalo wings (served with vegan Ranch dressing, too). The menu aims to please any type of eater. For meat lovers, The Vortman comes piled high with almost everything: pepperoni, ham, sausage, homemade meatballs. Choose to go vegetarian with The Green 4: spinach, tomatoes, red onions and garlic. Vegans won’t be left out, as Este offers five varieties of pies just for them. Don’t miss the breaded and baked ravioli to start, or the zeppoles (Italian doughnuts) to finish. Eat in, or take out. Either way you’ll be satisfied with well-made food, prepared by locals who know how to do it right.

MENU SAMPLING BREADED CHEESE RAVIOLI: BREADED POCKETS OF A BLEND OF FOUR CHEESES, BAKED TO A GOLDEN BROWN SERVED WITH HOMEMADE MARINARA SAUCE ESTE SALAD: FRESH SPRING MIX, RED ONIONS, GREEN PEPPERS, TOMATOES, BLACK OLIVES, SUNFLOWER SEEDS AND GOLDEN RAISINS BBQ CHICKEN PIZZA: SPECIAL BARBECUE PIZZA SAUCE TOPPED WITH CHICKEN AND RED ONIONS TERRA PIZZA: MUSHROOMS, ONIONS, BLACK AND GREEN OLIVES, GREEN PEPPERS, TOMATOES, SPINACH, BROCCOLI AND FRESH GARLIC ZEPPOLES: A TRADITIONAL ITALIAN DOUGHNUT, DUSTED WITH CINNAMON AND SUGAR AND SERVED WITH A SIDE OF AGAVE NECTAR

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THE FARM Seasonal and sustainable fare | Park City at Canyons Village Open for lunch, après and dinner daily | 4000 Canyons Resort Dr. 435.615.8080 | parkcitymountain.com/dining The name — The Farm — says it all. Featuring an innovative menu that focuses on ingredients sourced from local farms and artisan purveyors, The Farm was named one of “Utah’s 25 Best Restaurants” in 2015. The menu is a sophisticated take on farm-to-table and offers progressive dishes. Expect to be surprised when even something as simple as a cheese plate will delight you with an accompaniment such as pickled berries or a local honey. Make sure you plan to enjoy at least a couple of courses and ask the knowledgeable staff about where your food is coming from. This rustic yet refined restaurant offers both indoor and outdoor dining overlooking the slopes of Park City at Canyons Village and an amazing selection of wines.

MENU SAMPLING FARM CHEESE: PICKLED STRAWBERRIES, WALNUTS AND TOAST BUTTERNUT SQUASH RAVIOLI: BELTEX PANCETTA, SAGE, BROWN BUTTER AND SMOKED PARMESAN ROASTED BEETS AND HONEY: WHIPPED HONEY RICOTTA, TOASTED WALNUTS AND CANDIED PECANS HERBED SPÄTZEL: EMMENTHALER, TRUFFLE, CARAMELIZED ONIONS, CRISPY SHALLOTS AND BLACK CHANTERELLES

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FLETCHER’S Eat, drink, lounge in a sophisticated atmosphere Open nightly | 562 Main St. 435.649.1111 | fletcherspc.com If you’re looking for a hip place that offers something for everyone, Fletcher’s should be your pick. The sleek downtown restaurant serves small plates if you just want to share some snacks and drinks. But there are plenty of main-course options for a longer evening out, too. Gluten-free? No problem. The restaurant specializes in making sure those who skip gluten don’t feel left out and offers many innovative options. The owners aim to create a restaurant and lounge dedicated to making people happy, and they have done that by providing fresh, local and all-natural dishes using ingredients from nearby farms practicing sustainable agriculture. The handcrafted cocktails won’t disappoint you, either. Enjoy them in the two upper dining floors, or in the lively lounge downstairs, where there are DJs every Friday and Saturday night. Chef Scott Boberek aims for simple but masterfully prepared meals.

MENU SAMPLING SHORT RIB GRILLED CHEESE: ROASTED GARLIC AIOLI, BEEHIVE PROMONTORY CHEDDAR, TOMATO AND ARUGULA PEANUT-CRUSTED SALMON: SWEET THAI CHILI, STICKY RICE, PICKLED CUCUMBERS AND MICROS WARM BUTTER CAKE: FRESH BERRIES, VANILLA BEAN ICE CREAM UGLY HEIRLOOM TOMATO: TOMATOES, AVOCADO, BURRATA, PINE NUTS, BASIL VINAIGRETTE AND AGED BALSAMIC UTAH TROUT: SEARED POLENTA, LUMP CRAB, THYME, CORN, GARLIC AND ROASTED RED PEPPER

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FUEGO BIS TRO & PIZZERIA Affordable, family-friendly Italian bistro with wood-fired pizza Mon.–Fri. 11 a.m.–10 p.m., Sat./Sun. 5–10 p.m. | 2001 Sidewinder Dr. 435.645.8646 | fuegopizzeria.com There’s a reason Fuego is Park City’s favorite neighborhood Italian bistro. With affordable prices and a family-friendly atmosphere, this is the place to go for any occasion. A lunch for large groups, an evening out with the kids or even date night are all good reasons to choose this pizzeria and Italian bistro, which is always easy on the wallet. Make sure to select from one of their many pizzas, cooked perfectly crispy in a wood-fired oven. The Wasatch — with a honey-tomato-chipotle sauce, mozzarella, pancetta, pineapple and cilantro — is a favorite. If you’re looking for something hearty, the Pollo Pompeii is a house specialty — lightly breaded chicken is sautéed with sun-dried tomatoes, cream, Parmesan, spinach, mushrooms and a side of pasta. Fuego’s has a long list of sandwiches and salads, a full bar and a great wine selection, so there is something for everyone.

MENU SAMPLING BIG ITALIAN PIZZA WITH TOMATO SAUCE, SAUSAGE, PEPPERONI, MUSHROOMS, GREEN PEPPERS, ONIONS AND WHOLE-MILK MOZZARELLA MEATBALL SANDWICH: HOMEMADE MEATBALLS AND MELTED MOZZARELLA ON A CIABATTA ROLL HANDMADE BAKED LASAGNA: A SIGNATURE RECIPE WITH LAYERS OF PASTA, ITALIAN SAUSAGE, GROUND BEEF, RICOTTA AND ITALIAN CHEESES, AND HOUSE-MADE MARINARA CHICKEN PICCATA: BREADED WHITE-MEAT CHICKEN, DICED TOMATOES WITH A LEMON-CAPER SAUCE SHRIMP AND CLAM LINGUINI SERVED WITH A ROMANO WHITE SAUCE

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GLITRETIND AT STEIN ERIKSEN LODGE A legendary setting with delectable eats Daily lunch, skier’s lunch buffet, après-ski, Sunday brunch & dinner | 7700 Stein Way

435.645.6455 | steinlodge.com/dining Experience fresh, seasonal cuisine, impeccable service and breathtaking scenery at the Glitretind, located slope side at Deer Valley Resort. Thanks to the expansive windows overlooking the mid-mountain, there’s no need to leave the day’s action for a great meal. Stay outside and take in the majestic scenery from the deck seating — cozy fire pits will warm you up — or move inside, where the inviting lodge decor is befitting of this five-star resort. Corporate Chef Zane Holmquist focuses on seasonal menus and fresh, local, sustainable ingredients for his award-winning dishes. Don’t miss Glitretind’s legendary daily skier’s lunch buffet, full of fabulous eats. In the afternoons, find a vibrant après-ski scene with live music, and on Sundays, head here for Utah’s best brunch.

The restaurant also presents a renowned wine cellar with more than 10,000 bottles to accompany the award-winning cuisine.

MENU SAMPLING DUCK HASH: DUCK CONFIT, POTATO PANCAKE, CRISP DUCK EGG, OAKED MAPLE SEARED FOIE GRAS: PRUNES AND FRENCH TOAST, CHAMPAGNE MAINE SEA SCALLOP: CITRUS PASTA, WATERCRESS, SAFFRON-YUZU BROTH ROCKY MOUNTAIN ELK TENDERLOIN: RYE BERRIES, SALSIFY, ROOT VEGETABLE PUREE, WINTER BERRY CRUNCH FILET OF DOUBLE R RANCH BEEF: PURPLE SWEET POTATO-PANCETTA-CIPOLLINI HASH, AIGRE DOUX, OXTAIL AND FOIE GRAS HOLLANDAISE HAWAIIAN MERO: CRISP FORBIDDEN PURPLE RICE, KABOCHA SQUASH, ASIAN GREENS, POMELO BUTTER SAUCE

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GOLDENER HIRSCH INN RESTAUR ANT Modern alpine cuisine Open daily from 11:30 a.m.–10:00 p.m. | 7570 Royal St. East 435.649.7770 | goldenerhirschinn.com Full of Old World charm, this quaint Deer Valley restaurant offers everything you love about alpine dining (think fondue and homemade pretzels) while serving more sophisticated, seasonal options as well. The enthusiastic chef takes pride in preparing fresh, healthy dishes that will satisfy anyone’s cravings with intense flavors and distinct preparations. Relax by the fire in the lovely lounge area or gather a group and take over the private dining room, which seats up to 30 guests. There is an authentic European atmosphere — a nod to the hotel’s Austrian heritage and namesake — that will leave you wanting to linger over the meal and the menu at lunch, après-ski and dinner. While you enjoy your meal, don’t miss the interesting drink and wine selection, especially the homemade hot chocolate bourbon hot toddy, which is like dessert in a cup.

MENU SAMPLING ANTIPASTO BOARD: DAILY SELECTION OF HOUSE-MADE CHARCUTERIE, ARTISAN CHEESES AND PRESERVES PORCINI MUSHROOM SOUP: GOAT’S YOGURT, PICKLED BEET AND PINE NUT WAGYU BEEF BAVETTE STEAK: CHEDDAR GRITS, HEIRLOOM TOMATO SALAD AND CHIMMICHURRI WIENER SCHNITZEL: FRESH HERB SPAETZLE, BRAISED GREENS AND HUCKLEBERRIES GNOCCHI: SUCCOTASH, CRISPY PORK AND GREEN GODDESS

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J&G GRILL Modern mountain dining at The St. Regis Deer Valley Open daily for breakfast, lunch, dinner, après & private events 2230 Deer Valley Drive E. | 435.940.5760 | jggrillparkcity.com No need to travel to New York to get the famous Jean-Georges Vongerichten dining experience. J&G Grill offers his culinary excellence in a mountain setting at The St. Regis Deer Valley. With a focus on slow food and a farm-to-table experience, the chef takes pride in sourcing almost everything served within an 80-mile radius of the restaurant. Whether it’s Utah trout raised around the corner or pork raised nearby, you can be assured it’s as fresh and seasonal as possible. The restaurant offers a casual, yet upscale experience that can be as well-suited for a group of friends as it can for a family. Favorites on the menu include the tuna tartare, which is caught and flown in the very same day, and the black truffle pizza, which is finished with creamy fontina cheese. This winter, enjoy après out by the fire garden or take in the stunning slope-side views from the comfort of the dining room.

MENU SAMPLING TUNA TARTARE WITH AVOCADO, SPICY RADISH AND GINGER MARINADE MAINE MUSSELS MARINIÈRE WITH GRILLED GARLIC TOAST IN A FRAGRANT WHITE WINE, GARLIC AND THAI BASIL SAUCE PAISLEY FARMS PORK CHOP SERVED WITH SEASONAL VEGETABLES, CHILIES AND MINT BRAISED NIMAN RANCH SHORT RIB SERVED WITH A CARROT PUREE, GLAZED CARROTS AND FINE HERBS SALTED CARAMEL SUNDAE WITH PEANUTS AND CANDIED POPCORN DRIZZLED WITH FUDGE SAUCE

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LESPRI PRIME STEAK AND SUSHI BAR Market-fresh sushi, USDA Certified Prime steaks and an extensive wine list Open daily 5–10 p.m. | 1765 Sidewinder Dr.

435.649.9696 | lespriprime.com If you have never ventured away from Main Street and sampled the sushi and USDA Certified Prime steaks at Lespri, you are missing out on Park City’s best-kept secret.

While still close to town, Lespri is a quiet refuge where you can sit back, relax and enjoy an exceptionally crafted meal. The sushi is artfully prepared with unique combinations and special house-made sauces infused with fresh ingredients that will delight your taste buds. If it’s a steak you’re craving, Lespri specializes in USDA Certified Prime meat. Only the top 2 percent of all meat ever receives this certification. Even the seasonal salads, which are more like pieces of art, are beautiful and delicious. Don’t miss sides like Boursin-whipped potatoes and the decadent mac and cheese. The impressive wine list offers an incredible variety of choices and rare, hard-to-find bottles. Intimate booths are available, as well as a more social lounge area.

MENU SAMPLING CHICKEN MARSALA: PAN-SEARED CHICKEN BREAST WITH MUSHROOMS, BABY CARROTS AND BROCCOLI ON WHIPPED POTATOES SERVED WITH LIGHT MARSALA SAUCE HAMACHI GARI ROLL WITH HAMACHI, CUCUMBER, SPROUTS, SALMON, LEMON, GREEN ONION AND LEMONGRASS-GINGER SAUCE USDA CERTIFIED PRIME STEAKS: 8-OUNCE FILLET, 16-OUNCE RIB-EYE, 16-OUNCE NEW YORK STRIP SIDE DISHES SERVED FAMILY STYLE: PARMESAN ASPARAGUS, SAUTÉED MUSHROOMS AND ONIONS, TRUFFLE POMMES FRITES, BOURSIN-WHIPPED POTATOES, SAUTÉED SPINACH, MAC AND CHEESE

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THE MARIPOS A Intimate, fireside, fine-dining experience with award-winning wine list 5:45–9 p.m. Tuesday through Sunday | 7600 Royal St. 435.645.6715 | deervalley.com/dining/WhereToEat/Mariposa With its cozy, intimate setting and focus on an elevated dinner experience, it’s no wonder The Mariposa is rated No. 1 for food and service in Utah by Zagat. The small-plates menu features innovative dishes, highlighting many local ingredients and offering diners a memorable evening out. It’s perfect for special occasions, and you can relax by the fireplaces and savor an elegant evening at Deer Valley’s premier restaurant. The menu is designed to offer a world of flavors and some special items, with wine pairings to accompany each course. Diners are encouraged to order three to five small plates so they can try different items, but to always save room for dessert. Deer Valley’s signature dessert — the Chocolate Snowball — was created for The Mariposa and is an exceptional finish to an unforgettable meal. Vegetarian specialties and gluten-free options are available. Parties of 13 or more can request the private Cedar Room.

MENU SAMPLING LEMON THYME GNOCCHI WITH A BEURRE BLANC AND ROCKHILL CREAMERY AGED EDAM QUAIL SALTIMBOCCA: PAN-ROASTED BONELESS QUAIL BREAST, HOUSE-CURED PROSCIUTTO, FRESH SAGE LEAVES, CREAMY MISO BRAISED KALE AND MUSHROOMS, AND A CABERNET REDUCTION BRAISED NIMAN RANCH PORK BELLY: HEIRLOOM SPINACH, GRILLED GALA APPLES, JULIENNE RED PEPPER AND ONION, DEER VALLEY ARTISAN CAPRA BELLA FETA, DIJON-TARRAGON VINAIGRETTE DIVER SCALLOP CEVICHE: LIME-AJI CHILI VINAIGRETTE AND CILANTRO EMULSION

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THE MUS TANG Fine dining at its best Open nightly at 5:30 | 890 Main St. 435.658.3975 | mustangparkcity.com The Mustang is fine dining at its best. Here you’ll find contemporary American cuisine in a modern space with cosmopolitan flair. Chef Edgar Gonzalez whips up unexpected favorites and puts interesting culinary spins on many of his dishes.

If there’s one item not to miss it’s the Southwestern smoked-duck chile relleno: a pasilla chile is filled with Muscovy duck and jack cheese, served in a red ranchero sauce and a light cream reduction. But why stop there? The Utah red trout has won Best Fish Dish in the state for two years running. It’s served in a lemon-butter sauce with capers, diced Roma tomatoes and toasted pine nuts with chive mashed potatoes and sautéed asparagus. The Mustang offers a full bar and an extensive wine list. Validated parking is a bonus.

Simply put, this cozy fine-dining experience keeps locals coming back.

MENU SAMPLING DUCK FOIE GRAS: SERVED WITH RASPBERRY COULIS AND TOASTED BRIOCHE FRIED UTAH SHEPHERDS GOAT CHEESE SALAD: MIXED BABY GREENS TOSSED IN A BALSAMIC VINAIGRETTE SERVED OVER GRILLED OLIVE BREAD WITH BABY RED AND YELLOW PEAR TOMATOES AND JULIENNE RED ONIONS BEEF TENDERLOIN WITH A ROASTED CAULIFLOWER PUREE, BRAISED HEIRLOOM CARROTS, CARAMELIZED SHALLOTS, SAUTÉED CLAMSHELL MUSHROOMS AND RED WINE DEMI-GLACE

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NO N AME S ALOON AND GRILL Lunch, dinner and a late-night menu 10 a.m.–2 a.m. | 447 Main St. 435.649.6667 | nonamesaloon.net Beer makes you smart — at least that’s the philosophy at No Name Saloon! This Park City institution with its award-winning buffalo burgers offers cold brews, 17 TVs airing sports games, shuffleboard and a menu of bar-food classics. In any season of the year, this is a must-stop. No Name’s rooftop bar is probably the most popular place on Main Street (it’s even heated so you can step outside for a bit when it’s cold), offering sweeping views of town and the nearby mountains. On cold, snowy days, head inside for an energetic scene at the saloon-style bar and some of the best buffalo burgers around. No Name’s elaborate decor, and good-looking staff, means there is always something to keep your eyes busy. After a day on the slopes, belly up to the bar for wings and a cold beer. You are likely to stay for dinner, but you are certain to find yourself back here again late-night.

MENU SAMPLING SALOON BURGER: A “BURGERLICIOUS NINE-NAPKIN,” HALF-POUND MONSTER SERVED WITH GRILLED ONIONS, CHEESE, TOMATOES, SHREDDED LETTUCE AND MAYO NO NAME BURGER: HALF-POUND PATTY TOPPED WITH A HEAP OF CREAM CHEESE AND FRESH JALAPEÑOS, LAYERED WITH LETTUCE, TOMATOES AND TOPPED WITH CHIPOTLE MAYO GRILLED CHICKEN SANDWICH: SPICY PEPPER JACK AND GOOD OL’ AMERICAN CHEESE SERVED WITH FRESH TOMATOES AND CRISPY BACON BARBECUE PORK SANDWICH: HEAPS OF DELICIOUS SMOKED PORK, TOPPED OFF WITH CRISP BACON, BARBECUE SAUCE AND LETTUCE

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POWDER AT WALDORF ASTORIA PARK CITY Modern mountain cuisine specializing in seasonal and local ingredients Open daily at 7 a.m. for breakfast, lunch and dinner | 2100 Frostwood Dr. 435.647.5566 | parkcitywaldorfastoria.com/dining Whether it’s breakfast, lunch or dinner, you can expect a seasonal menu at Powder restaurant, located in Waldorf Astoria at Canyons Village at Park City Mountain Resort. Executive Chef Ryker Brown takes pride in sourcing as many local ingredients as possible and letting the flavor of the food shine through in his creative dishes. Whether it’s a heartier game dish or an intriguing tableside-service soup you are craving, you won’t be disappointed here. Expect sophisticated yet relaxed, seasonal items, and don’t miss the desserts, which are all made in-house and have a playful edge (think s’mores in a jar). Expect to be surprised and delighted by how many indigenous products you will find on the menu — the kitchen team even has its own beehive. Ask about the prix fixe, family-style options and special wine events. The bar area stays open later and offers seasonal cocktails and small plates.

MENU SAMPLING SMOKY EGGPLANT WITH GRILLED BREAD, CILANTRO, OLIVE OIL AND LEMON CLAM CHOWDER WITH LITTLENECK CLAMS, BACON, POTATO, LEEKS AND CELERY WAGYU ZABUTON STEAK WITH POTATO GNOCCHI, CARROT, ONIONS AND CHERMOULA PUMPKIN RAVIOLI WITH GRANA PADANO, POMEGRANATE, SAGE AND PUMPKIN SEEDS BRAISED BONE IN SHORT RIB WITH MUSHROOMS, BACON, KALE, HERBS AND JUS

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RIVERHORSE ON MAIN Four-star dining in a historic Main Street building Dinner at 5 nightly; happy hour 5–7; Sun. brunch 11 a.m.–2 p.m. | 540 Main St.

435.649.3536 | riverhorseparkcity.com Riverhorse on Main is among an elite list of top restaurants in the nation and one of the oldest and most distinguished restaurants in Park City’s Historic District. As a 16-year recipient of the Forbes Travel Guide Four-Star Award, Riverhorse on Main is lauded by restaurant critics and the dining public as one of North America’s top culinary destinations and a local culinary gem.

Riverhorse was also Utah’s first restaurant to receive the prestigious DiRoNA Award. With its trendy, urban vibe, live music and historic setting in the renovated Masonic Hall, Riverhorse treats guests to an inventive array of eclectic American cuisine and uncomplicated seasonal dishes, crafted by award-winning executive chef and co-owner Seth Adams. Guests can also bring Adams’ culinary expertise into their own home: Riverhorse offers private chef and catering service for intimate parties of two, to parties as large as 200.

MENU SAMPLING PORK BELLY PIEROGEIS: HOUSE-MADE BOURSIN CREAM, CRISPY PORK BELLY CRISPY GOAT CHEESE SALAD: ROASTED GRAPES, BALSAMIC, ORGANIC GREENS, CANDIED LEMON, STRAWBERRY TEMPURA HAWAIIAN PRAWN AND SOY GLAZED SEABASS: BASMATI RICE, GINGER EMULSION, WASABI BUFFALO SHORT RIB PAPPARDELLE PASTA: MUSHROOMS, ROASTED CARROTS, GREMOLATA 90-DAY DRY-AGED RIBEYE STEAK

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S AMMY’S BIS TRO A Diners, Drive-Ins and Dives favorite Open for lunch and dinner daily | 1890 Bonanza 435.214.7570 | sammysbistro.com Owner Sam Harris worked as a waiter and line cook in his native town of Park City long enough to know what the locals wanted. He originally started a smaller version of the concept at the Park Silly Markets, and his food was so sought-after that he decided to open a permanent restaurant. Sammy’s has since become so popular that Diners, Drive-Ins and Dives chose to feature the restaurant on the show. The concept is to offer a varied menu that pulls influences from Thailand to Texas. The bistro can be a quick, counter-service option for lunch on the go but is equally appealing for a more leisurely dinner. The menu offers hearty salads and sandwiches alongside great shared starters. Favorites include a grilled romaine wedge with a four-cheese dressing and the barbecue shrimp, which come with grilled jalapeños wrapped in bacon.

MENU SAMPLING SOUTHWESTERN CHICKEN SALAD: CABBAGE, CARROTS, BACON, AVOCADO AND SHREDDED LETTUCE TOSSED IN BUTTERMILK-CILANTRO VINAIGRETTE AND TOPPED WITH SLOW-ROASTED CHICKEN AND CUMIN-DUSTED TORTILLA STRIPS THAI CHICKEN LETTUCE WRAPS: DICED CHICKEN STIR-FRIED WITH GARLIC, SHITAKE MUSHROOMS AND WATER CHESTNUTS TOSSED IN A SPICY TERIYAKI SAUCE, ACCOMPANIED WITH THREE LARGE LETTUCE LEAVES AND DIPPING SAUCES NEW YORK STRIP SANDWICH: 6-OUNCE NEW YORK STRIP SAUTÉED WITH POBLANO PEPPERS AND ONIONS, SERVED ON A CIABATTA ROLL WITH SAMMY’S FOUR-CHEESE SAUCE

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SEAFOOD BUFFET AT DEER VALLEY RESORT Top-rated seafood buffet offering a variety of items from shellfish to prime rib

6:15–9 p.m. Thursday–Sunday | 2250 Deer Valley Dr. South 435.645.6632 | deervalley.com/seafoodbuffet Love crab? Well, eat your heart out at Deer Valley Resort’s Seafood Buffet. You can also feast on fresh Hawaiian poke, oysters, shrimp and much more. For many, it’s an annual tradition to devour the impressive array of hot and cold seafood specialties, as well as regional, grass-fed prime rib. With multiple fireplaces and a well-stocked bar, the environment beckons you to relax and enjoy this special dinner. The menu changes daily based on what comes in fresh, but think specialties, such as green curry calamari salad and tempura soft-shell crab with smoked tomato aioli. Don’t miss the artisan Deer Valley– made cheeses, too. If you manage to save room for dessert, another buffet of freshly baked goodies awaits you. Families with kids will enjoy the vast array of items as well.

MENU SAMPLING FRESHLY SHUCKED WEST COAST OYSTERS HOUSE-SMOKED WILD ALASKAN SALMON, CRACKED GRAIN MUSTARD-DILL CREAM STEAMED CLAMS AND MUSSELS, ROASTED PEPPER, CHORIZO AND SAFFRON BROTH ROASTED DOUBLE R RANCH PRIME RIB OF BEEF WITH NATURAL AU JUS SEARED-TO-ORDER PACIFIC YELLOWFIN TUNA WITH WASABI CREAM

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SHABU Freestyle Asian cuisine Serving dinner nightly from 5:00 until close. Reservations recommended.

442 Main St. | 435.645.7253 | shabuparkcity.com The chef at this Main Street “Freestyle Asian” restaurant was trained in the kitchen of Japanese master Nobu Matsuhisa. If you are familiar with the Asian fusion cuisine of some of his restaurants, you are sure to find similar skill and precision at Shabu. Get started by choosing a sake from the extensive list, and share a plate of the blistered green beans before you move on.

The sushi is outstanding and artfully created, and there are plenty of other options if you want something warm and hearty. Try the wagyu beef hot rock served with a ponzu butter dipping sauce or a bowl of shabu-shabu, which comes with a bento box of sauces and fresh udon noodles — a good choice for a group dining experience. The restaurant, which opened in 2004, is owned by two brothers, Bob and Kevin Valaika — who love Park City’s mountains as much as they do wowing their guests.

MENU SAMPLING BLISTERED GREEN BEANS IN A SWEET-AND-SPICY MISO SAUCE WITH CHOPPED PEANUTS SAMURAI SCALLOPS: CRISPY WONTON CHIPS TOPPED WITH SPICY TUNA, PAN-SEARED SCALLOPS, SWEET-AND-SPICY MISO BUTTER, AVOCADO, TOBIKO AND SPROUTS ASIAN COWBOY SUSHI ROLL: SPICY TUNA, CUCUMBER AND LIME TOPPED WITH CRISPY JALAPEÑO AND OCEAN TROUT, DRIZZLED WITH A CASHEW-CURRY SAUCE WAGYU BEEF: SNAKE RIVER FARMS WAGYU BEEF WITH A PONZU BUTTER DIPPING SAUCE

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THE SPUR BAR & GRILL Upscale pub food and live music in a comfortable setting Open 5 p.m. daily | 352 Main St. 435.615.1618 | thespurbarandgrill.com The Spur Bar & Grill has established itself as the go-to spot for nightly live music in the heart of Main Street. Yet before the dancing ensues, they’re serving up delicious pub eats at reasonable prices in this cozy watering hole. The menu offers daily $5 hot wings and $5 classic Spur burgers from 5 to 7 p.m. (and rotating drink specials, too). Don’t forget to order the classic garlic fries with an herb fry sauce for the table. And make sure to share one of the pizza selections, fired in a new brick oven and served on a wood paddle. With a friendly and memorable atmosphere, Spur plays host to live music every night to get you dancing. If your après-ski appetite is in search of good eats and good music, the Spur’s got you covered. Check the website for the music calendar and updated food and drink menus (they change often).

MENU SAMPLING THE SWEET AND SPICY ITALIAN PIZZA: CAPPACOLA, PEPPERONCINIS, GORGONZOLA, CARAMELIZED ONIONS, BALSAMIC CUBANO PIZZA: CUMIN-MARINATED CHICKEN, CILANTRO, FRESH LIME, CHEESE, TOMATO SAUCE RHINESTONE COWBOY FRITO PIE: PROVO GIRL PILSNER SHORT RIB CHILI, FRITO CHIPS, CILANTRO, HEBER VALLEY “FUEGO VERDE” CHEESE, LIME, RED ONION CORN DOG ELOTES: PAIR OF CORN DOGS, CILANTRO MAYO, CHILI, COTIJA CHEESE

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TREE ROOM Seasonal mountain cuisine in an intimate, fine-dining atmosphere 5-9:30 p.m. Tues.–Sat., 5–10 p.m. Fri./Sat. | Sundance Mountain Resort 866.496.6569 | sundanceresort.com/treeroom In 1970, Robert Redford built the first structure at Sundance Resort: the Tree Room, a cabin constructed around an actual tree where he and his friends could have a great meal. Since then, the restaurant has grown but maintains its rustic, intimate atmosphere while serving some of the best cuisine in the area. Tree Room is one of five Forbes Travel Guide Four-Star restaurants in Utah. Chef David Mullen has worked for top restaurants and chefs, including Daniel Boulud and Wylie Dufresne. You’ll be impressed with his take on traditional mountain dishes, like homemade elk sausage and trout amandine (the restaurant sources locally whenever possible). With a number of private-label wines, Tree Room consistently wins Wine Spectator awards. Plus, the decor, which includes Redford’s Native American art collection and black-and-white photographs from his film sets, means you’re in for an experience.

MENU SAMPLING TUNA CRUDO: GREEN PEPPER RELISH, CHIOGGIA BEETS, SESAME SEEDS, SUNFLOWER SPROUTS SEARED SCALLOPS: ROASTED CAULIFLOWER, APPLE, GRAPES, CANDIED WALNUTS, MEYER LEMON CRÈME FRAICHE BITTER GREENS WITH PEAR, BLUE CHEESE, BRIOCHE, BLOOD ORANGE MOLASSES VINAIGRETTE STEELHEAD TROUT: ROASTED ARTICHOKES, PROSCIUTTO, SWISS CHARD, POTATO PUREE, SMOKED PAPRIKA SAUCE CRISPY DUCK BREAST: CHERRIES, CURRANTS, DATES, PEANUTS, BLACK KALE, BUCKWHEAT, CHANTERELLES, SPICED DUCK JUS

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TROLL HALLEN LOUNGE A mountain lodge drinking establishment 3 p.m.–midnight | 7700 Stein Way 435.645.6455 | steinlodge.com/dining For a light lunch or late après-ski snack, Troll Hallen Lounge offers a relaxed atmosphere conducive to conversation. Come post ski and grab a comfy seat on the deck, as you sip on a single-malt scotch or a seasonal spirit while taking in scenic views surrounding Deer Valley Resort. Don’t let the easygoing comfort of the dining area fool you. Troll Hallen’s menu is nothing short of sensational. Try the hearty Stein burger with crispy fried onions and if you’ve skied up an incredible appetite, order Stein’s garlic cheese fries on the side. Or perfect for warming up after a cold morning spent slope side, the favorite wild game chili gets its flavor and texture from an assortment of wild game. Executive Chef Zane Holmquist focuses on seasonal menus and fresh, local, sustainable ingredients for his award-winning dishes. This place exudes gourmet and comfort. You may just not want to leave.

MENU SAMPLING STEIN’S BURGER: 8-OUNCE ANGUS BURGER, AGED WHITE CHEDDAR CHEESE, CRISPY ONIONS WILD GAME CHILI: ASSORTMENT OF WILD GAME — BUFFALO, ELK, WILD BOAR OR PORK ELK MAC AND CHEESE: PIGTAIL PASTA, HOUSE-MADE ELK SAUSAGE, WHITE CHEDDAR CHEESE STEIN’S POT ROAST: CREAMED POTATOES, SUNDAY NIGHT VEGETABLES SHRIMP AND SHISHITOS: PORK BELLY CORN GRITS

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WINE DIVE Lively, sunny spot for drinks and wood-fired dishes Open daily from 11–2 a.m. | 1251 Kearns Blvd.

435.649.0911 | boneyardsaloon.com Anything but a dive, this beautiful new addition to Diversified Bars & Restaurants’ collection of great eateries is a culinary haven, featuring an exhibition kitchen and wood-fired oven. Watch Chef Chris Parker as he prepares a host of gourmet smallplate items and a wide selection of artisan pizzas. Try shared dishes such as the tasty guac n’ lobster tacos, oven-baked Brussels sprouts or pork bao steamed buns. The wood-fired pizza is a must-order — with a crispy, cornbread finished crust and an assortment of optional toppings, featuring everything from rock shrimp and crispy prosciutto to pepperoni, date and goat cheese. With 10 pizzas to choose from, there’s plenty to go around. Along with a large varietal bottle list, Wine Dive is the first in Park City to introduce tap wine, offering 16 select red & white wines “on tap” to enjoy by the glass or quartino. If you enjoy the social wine & dine concept, this is your place.

MENU SAMPLING GUAC N’ LOBSTER TACOS WITH MANGO RELISH AND TOBIKO AIOLI PORK BAO BUN WITH PEANUTS, HOISIN, CILANTRO, KIMCHEE MORGAN VALLEY LAMB RIBS WITH LAVENDER HONEY MINT, LEMON GREEK YOGURT BRUSSELS SPROUTS WITH CRANBERRY, BACON, FETA, HOLLANDAISE BAKED POTATO PIZZA WITH FINGERLING POTATOS, BACON, SMOKED CHEDDAR AND SCALLIONS

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YAMA SUSHI AT MONTAGE DEER VALLEY RESORT Fresh sushi in an intimate setting Open daily 5 p.m.–10 p.m. | 9100 Marsac Ave. 435.604.1300 | montagehotels.com/deervalley/dining/yama-sushi/ At Yama Sushi, custom rolls and sashimi are the order of the day. This stylish, seasonal dining venue at the Montage Resort features fresh sushi within an intimate setting located in the Vista Lounge. Translated from the Japanese word for mountain, Yama Sushi fittingly overlooks the ski runs of Empire Mountain, which serves as a picturesque backdrop to enjoy live musical entertainment and inspired Asian fare. After a long day on the slopes, start with the hamachi miso nachos and Kung Pao wings while you wait for your expertly prepared sushi rolls. The attentive servers can guide you through all the custom options, or order chef’s choice and leave it up to the experts. Yama makes everything from the finest, freshest seafood around. Wash it all down with sake flight pairings or with beers from around the world. The seasonal restaurant opens for the winter Dec. 20.

MENU SAMPLING WASATCH: MONTAGE MOUNTAIN ALE BATTER SHRIMP TEMPURA, SPICY TUNA, SALMON, CUCUMBER, AVOCADO, CHIPOTLE AIOLI, TOBIKO SNOW MAIDEN: ESCOLAR, SALMON, KING CRAB, CUCUMBER, AVOCADO, PICKLED CARROT, RICE PAPER, WASABI AIOLI, TOBIKO YAMA: SPICY TUNA, SUZUKI, CUCUMBER, AVOCADO, YUZU-CHILI PESTO, LEMON, MICRO SHISO SIAM: SALMON, CUCUMBER, AVOCADO, TEMPURA JALAPEÑO, PEANUTS, MICRO CILANTRO, THAI CHILI SAUCE, LIME

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YUKI YAMA SUSHI Authentic Japanese cuisine and sushi bar Lunch daily 11:30 a.m.–3 p.m., dinner nightly 5–9:45 p.m. | 586 Main St. 435.649.6293 | yukiyamasushi.com Looking for a classic sushi restaurant with both tradition and cutting-edge, Japanese-inspired small plates perfect for sharing? Yuki Yama is just the place.

The Main Street restaurant is a staple for locals, who often dine at the sushi bar, and a treat for visitors in town. If you are with a group, ask for the tatami room in back, which can seat up to 24 guests, or put yourself in the hands of talented Japanese chef Kirk Terashima and ask for omakase, or chef’s-choice-style dining. If you are craving a filling meal, try the homemade ramen, which takes more than a day to develop its traditional flavor. While the restaurant specializes in melding exotic flavors and ingredients — like bone marrow, tongue and pork cheek — simpler dishes, such as pot stickers, tempura and chicken katsu, are sure to please even pickier diners.

MENU SAMPLING SEARED TUNA: DEHYDRATED GOAT CHEESE, OLIVE OIL SNOW, SMOKED TOMATOES WAGYU BEEF PHO GYOZA: ASIAN HERB SALAD, CAMBODIAN STEAK SAUCE LOCAL MUSHROOM SAUTÉ: DASHI-BUTTER, POACHED EGG, TOASTED PINE NUTS PORK RAMEN: KUROBUTA PORK BELLY, GREEN ONION, POACHED EGG, KAMABOKO (FISH CAKE), HOUSE-MADE RAMEN BROTH MR. MIYAGI: SNOW CRAB, YELLOWTAIL ROLLED IN AVOCADO, TOPPED WITH A TUNA POKE, EEL SAUCE GREEN HORNET: SPICY TUNA, TEMPURA SHISHITO PEPPERS, AVOCADO, TOPPED WITH A CILANTRO-JALAPEÑO AIOLI

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ZOOM Innovative cuisine in a warm, casual atmosphere Lunch 11:30 a.m.–2:30 p.m., dinner 5–10 p.m. | 660 Main St. 435.649.9108 | zoomparkcity.com If there’s one spot locals always recommend, it’s Zoom. Situated at the foot of Main Street, the restaurant was opened in an old Union Pacific depot in 1995

by Robert Redford. A part of the Sundance Mountain Resort family, Zoom serves hearty, sophisticated cuisine and craft cocktails, and has one of the best wine lists in town. Keep an eye out for Redford himself or others. You never know whom you will see at this cozy establishment. Be sure not to miss these popular dishes: buffalo onion rings and baby back ribs, cooked all day. Zoom sources the freshest meats from the Rocky Mountains, and the seafood is ocean-to-plate in less than a day. But make sure to book a reservation, as this place is packed nightly. Chef Jordan Harvey can often be found in the back pickling his own vegetables and other local products.

MENU SAMPLING ARTISAN CHARCUTERIE WITH CURED LOCAL MEATS, UTAH CHEESES AND COUNTRY OLIVES FRIED BRUSSELS SPROUTS WITH GARLIC SWEET AND SOUR, PARMESAN RED SNAPPER WITH WHITE BEAN, JERKED CARROTS, CILANTRO AND PEAR PUREE, JAMAICAN SHELLFISH BROTH PORK TENDERLOIN WITH REFRIED SQUASH, BRAISED KALE, BACON, WALNUTS WOOD-GRILLED FILET WITH GRILLED BROCCOLI, MASHED POTATOES, MUSHROOMS, RED WINE DEMI-GLACE WARM OATMEAL SKILLET COOKIE WITH CRANBERRIES, PEANUT BUTTER CARAMEL, VANILLA BEAN ICE CREAM

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CE

D SIX

NT

HI-

SP

EE

PACK

DQ

UA D

17

34 Atticus

NS SNO WFL A KE

25

35 Jafflz 36 Park City Bread & Bagel

CA R

38 Squatters Roadhouse Grill 39 Whole Foods

D

33

34

S OO P 28

32

19 8

SWEDE ALLEY 13

23

21

MAIN ST.

4TH

5TH

29 15

STEIN ERIKSEN LODGE

224

QUIN

PARK AVE.

27 1

26 2

16

2 Bandits’ Grill & Bar

9 Drafts Sports Bar and Grill

17 J&G Grill

3 Bird & Barley

10 Edge Steakhouse

18 Lespri Prime Steak and Sushi Bar

4 Boneyard Saloon & Kitchen

11 Este Pizza

19 The Mariposa

27 The Spur Bar & Grill 28 Tree Room

12 The Farm

20 The Mustang

29 Troll Hallen Lounge

13 Fletcher’s

21 No Name Saloon and Grill

30 Wine Dive

6 Burgers & Bourbon

14 Fuego Bistro & Pizzeria

31 Yama Sushi

7 Butcher’s Chop House & Bar

15 Glitretind at Stein Eriksen Lodge

22 Powder at Waldorf Astoria Park City

5 The Brass Tag at Deer Valley Resort

23 Riverhorse on Main

24 Sammy’s Bistro 25 Seafood Buffet at Deer Valley Resort 26 Shabu

32 Yuki Yama Sushi 33 Zoom

EXP

ESS

31

16 Goldener Hirsch Inn Restaurant

XPR

HSIDE

8 Cena at the Chateaux Deer Valley

1 350 Main

IKE

NORT

MONTAGE DEER VALLEY 6

Restaurant Listings

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SIL VER

DOWNTOWN PARK CITY

CLO

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AV LOWELL

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RED

WOODSIDE AVE. 8TH

VE. PIRE A

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9TH

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LK AVE NORFO

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37 The Pickle Jar

20

SUNDANCE

BUR

CE NI

Other Eateries

LODGES AT DEER VALLEY

ALPI NE L

5

RES

S

EXPRE

SS

SS

PRE

Y EX RUB

Deer Valley Alpine Lodge

Over 30 miles of hiking and biking

The Equestrian Center

S K I

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G O L F

I

H I K E

I

B I K E

I

E Q U I N E

Obtain the property report, required by federal or state law, and read it before signing anything. No federal or state agency has judged the merits or value, if any, of this property. Plans subject to change without notice. Š 2015 Promontory Development, LLC. Each individual office is Independently Owned and Operated.

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I

K I D S

C A B I N

I

S PA

I

S W I M

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