Abode Park City http://abodeparkcity.com Park City hotel and accommodations Fri, 03 Feb 2012 00:55:26 +0000 en hourly 1 http://wordpress.org/?v=3.0.5 Park City things to do http://abodeparkcity.com/2012/02/park-city-things-to-do/ http://abodeparkcity.com/2012/02/park-city-things-to-do/#comments Fri, 03 Feb 2012 00:55:26 +0000 RobAlday http://abodeparkcity.com/?p=3207 Park City getting love in the New York Times:

36 Hours: Park City, Utah

Djamila Grossman for The New York Times

Skiers can take a quad lift right from Main Street to the slopes. More Photos »

By DENNY LEE
Published: February 2, 2012

TO ski or not to ski. That’s the luxury of Park City, Utah, the rare ski resort that offers lively diversions on and off the slopes. Historic Main Street still evokes a silver mining town, with local delis mixed in among upscale restaurants and fashion boutiques. And thanks to constant refinements, the powdery slopes remain a favorite of hard-core ski bums — not to mention the United States Ski Team, which calls Park City home — and the fur-trimmed celebrities who invade during the Sundance Film Festival. But its best asset may be location: Park City is 30 minutes from Salt Lake City and a short hop to several of the most popular slopes in the Rockies.

Djamila Grossman for The New York Times

Main Street still evokes Park City’s former mining days. More Photos »

Friday

4:30 p.m.
1. FORAGING ON MAIN

As dusk shrouds the Wasatch Range, the Old West-style storefronts of Main Street light up with the hubbub of shoppers and après-skiers. Wedged among the ski shops and real estate windows are a sprinkling of stylish newcomers. Flight Boutique (562 Main Street; 435-604-0806; flightclothing.blogspot.com) carries such brands as Elizabeth & James, and Theory, with nothing on its second floor priced above $100; a second store opened this spring at 577 Main Street. Another fashionable addition is Cake Boutique (511 Main Street; 435-649-1256;shopcakeboutique.com), which carries brands like Rag & Bone. For local culture, the Kimball Art Center (638 Park Avenue; 435-649-8882; kimballartcenter.org) is the region’s nonprofit arts anchor, housed in a historic stable.

6 p.m.
2. DINING CAMP

The buttermilk fried chicken is free-range, organic and, in all likelihood, raised in Utah. Yes, hipster fare has arrived in Park City, and it comes at a steep price at Talisker on Main (515 Main Street; 435-658-5479;taliskeronmain.com), a fine but casual restaurant that ranks among the town’s best. Clever dishes might include lobster hush puppies and short rib shepherd’s pie, with entrees hovering around $35. The décor also invokes whimsy. With its tin ceilings and checkerboard floors, the cozy dining room feels like an English clubhouse squeezed inside an ice cream parlor. Service is crisp yet relaxed, with a dress code that welcomes both fur coats and wool beanies.

8 p.m.
3. SHOW TIME

Channel Sundance’s glamour at the Egyptian Theater (328 Main Street; 435-649-9371; egyptiantheatrecompany.org), the pharaoh-themed landmark in the middle of town. When the 1926 theater isn’t used for red carpet premieres, it features concerts, comedy acts and other live performances. Check its Web site for coming shows. For a more cinematic experience, the Park City Film Series (1255 Park Avenue; 435-615-8291; parkcityfilmseries.com) offers a stellar lineup of indie films at the Park City Library Building.

Saturday

9 a.m.
4. TOWN LIFT

One of the underappreciated things about Park City is that the entire town is practically ski in/ski out. A triple lift on Main Street whisks riders to the Park City Mountain Resort (parkcitymountain.com), so if you’re staying in town, there’s no need for parking or shuttles. There are 3,300 acres of terrain to cover, so it’s a good idea to check the morning’s grooming reports before clicking in. Warm up on the Crescent and King Con mountain zones before tackling the black diamonds.

1 p.m.
5. DINE IN/SKI OUT

The town lift goes both ways, so if you’re hankering for more than just burgers and pizzas, skip the slopeside cafeterias and ski into town for a more civilized lunch. For upscale fare in a dress-down setting, waddle over to Zoom (660 Main Street; 435-649-9108;zoomparkcity.com). Opened by Robert Redford in a former train depot, Zoom offered refined American fare like braised lamb shank ($35) and fish tacos ($14). After lunch, just hop back onto the lift. Trails can get packed along the lower runs, so work your way to the right side of the trail map.

5 p.m.
6. GETTING STEAMED

After an exhausting day of skiing, there’s nothing like soaking half-naked with a bunch of tipsy strangers. That’s the idea anyway at SkyBlue, the rooftop bar at the Sky Lodge, Park City’s hippest hotel (201 Heber Avenue; 435-658-2500; theskylodge.com). Since last winter, the hotel opened its large outdoor hot tub, which looks out onto the Wasatch Range, to nonguests. Black terry robes are provided. The fancy, cocktail-free version of that is found at Spa Montage in Deer Valley (9100 Marsac Avenue; 435-604-1300;spamontage.com), a Roman-style wellness center with steaming whirlpools, volcanic saunas, massage services and a quiet room for a little nap. Day passes for $40.

8 p.m.
7. WESTERN BEEF

As Utah’s first distillery since Prohibition, the High West Distillery and Saloon (703 Park Avenue; 435-649-8300; highwest.com) gets high marks for its small-batch whiskeys and vodkas. But it also gets props for its Western-inspired menu, which includes nouveau cowboy fare like dry-aged bison with a porcini sauce and pan-seared trout. Try the tasting menu, which pairs a five-course dinner with individual whiskeys. Another option, for those seeking a more club-like atmosphere, is Silver (508 Main Street; 435-940-1000;silverrestaurant.com), a three-story restaurant that draws the martini set with sleek décor, D.J. booths and a young-at-heart mood. The grilled arctic char is pretty good ($25).

10 p.m.
8. ROUGH AND TUMBLE

The brothels and casinos are long gone, but party seekers won’t have any trouble finding a bar stool or a dance floor to keep the night going. An old reliable is the No Name Saloon (447 Main Street; 435-649-6667; nonamesaloon.net), a packed and friendly spot with the motto “Helping People Forget Their Names Since 1903.” For a younger singles crowd, follow the cologne trail to Downstairs (625 Main Street; 435-226-5340;downstairspc.com), a throbbing disco partly owned by Danny Masterson, the curly-haired actor from “That ’70s Show.” Expect bottle service, waitresses who dance on tables and guys who fist pump to rap music.

Sunday

9:30 a.m.
9. GO FOR GOLD

See how the pros do it. Built for the 2002 Winter Olympics, the vertiginous Utah Olympic Park (3419 Olympic Parkway; 435-658-4200; olyparks.com) remains an active training center for Olympic-class skiers. Call ahead to see if anyone is barreling down the K120 Nordic ski jump. Or catch some air yourself: the park now offers Sunday ski clinics for intermediate skiers ($39). Speed demons, however, will gravitate toward another sport: the Comet Bobsled. The mile-long track offers 80-mile-per-hour speeds and up to five G’s of force. It is $200 a person, and reservations can be made online. Those with heart problems may want to stand on the sidelines.

Noon
10. GRANDER CANYONS

If you have time to ski only one other resort, point your tips toward Canyons (canyonsresort.com), just north of Park City. The resort has undergone huge upgrades in recent years, and now counts 4,000 acres of terrain — so wide that it had trouble fitting it all on a trail map. Start at the new Orange Bubble lift, a covered, heated chairlift that feels like riding inside a pair of toasty ski goggles. At the summit lookout, direct your gaze at Iron Mountain, the resort’s ninth and newest peak. To ski there, connect the trails that lead to the left side of the map. It’s a veritable winter wonderland.

For luxury accommodations, book with abode at www.abodeparkcity.com or call us at 888.841.9990.

]]> http://abodeparkcity.com/2012/02/park-city-things-to-do/feed/ 0 Deer Valley skiing and accommodations http://abodeparkcity.com/2012/01/deer-valley-skiing-and-accommodations/ http://abodeparkcity.com/2012/01/deer-valley-skiing-and-accommodations/#comments Tue, 31 Jan 2012 17:53:10 +0000 RobAlday http://abodeparkcity.com/?p=3203

With no lift lines, plentiful powder and more snow in the forecast, it’s time to head to Deer Valley. Photo Courtesy of Deer Valley Resort.

With almost four feet of snow at Utah’s Deer Valley Resort in the past week and more in the forecast, it’s time to get out and ski! Thanks to the new snow, a state-of-the-art snowmaking system and meticulous slope grooming, Deer Valley Resort continues to receive accolades from guests this season. Plus, since the Salt Lake City International Airport is just 36 miles from Deer Valley via interstate highways, you’ll spend your ski vacation on the slopes, not on the roads.

DeerValleySkier2

Find solace in Utah’s “Greatest Snow on Earth” at Deer Valley. Photo Courtesy of Deer Valley Resort.

Deer Valley has set the standard for the entire ski industry with their philosophy that all guests should be offered the services and quality one would enjoy at a five-star hotel. With amenities such as ski valets to greet and assist you with your equipment, complimentary day and overnight ski storage and groomed-to-perfection slopes, it’s no wonder why the readers of SKI Magazine have ranked Deer Valley the #1 ski resort in North America a remarkable five years in a row.

DeerValleySkier4

Whether in the trees, on the trails or in the bowls—Deer Valley has plenty of snow to go around. Photo Courtesy of Deer Valley Resort.

With limited daily lift ticket sales punctuated by over 300 annual inches of Utah’s famed powder spread over 2,026 acres of terrain, there’s room for everyone on the hill to enjoy 100 runs and six bowls, serviced by 21 lifts. There’s a 500-plus-member Ski School, an entire staff dedicated to providing “guest services” and a state-licensed on-site Children’s Center for children ages two months to 12 years. Three elegant day lodges invite you indoors with massive timbers, polished wood floors, native stone fireplaces and plenty of oversized windows. Ten on-mountain restaurants serve award-winning fare from the trademark Deer Valley Turkey Chili to a traditional European Alps meal of raclette and stews at the elegant Fireside Dining to the vast array of fresh seafood at the famed Seafood Buffet.

DeerValleySkier3

Work up an appetite on Deer Valley’s slopes then head in for their famous turkey chili. Photo Courtesy of Deer Valley Resort.

]]> http://abodeparkcity.com/2012/01/deer-valley-skiing-and-accommodations/feed/ 0 Park City’s Gourmet Appeal http://abodeparkcity.com/2012/01/park-citys-gourmet-appeal/ http://abodeparkcity.com/2012/01/park-citys-gourmet-appeal/#comments Fri, 06 Jan 2012 23:19:18 +0000 RobAlday http://abodeparkcity.com/?p=3195 Wine Spectator Nov 15, 2011

http://www.winespectator.com/magazine/show/id/45772

Park City’s Gourmet Appeal

Food-and-wine destinations rival the skiing in Utah’s top resort
Tim Fish
Issue: November 15, 2011

In recent years Utah has relaxed its once-draconian alcohol laws, and a new generation of ambitious, wine-savvy restaurants is opening in this resort town. Add the arrival of four new upscale hotels-the St. Regis, Sky Lodge, Montage and Waldorf Astoria-and Park City is fast becoming one of the hottest vacation spots in the country.

Just 32 miles southeast of Salt Lake City, Park City was founded by prospectors in the early 1860s. By 1900 it was a booming silver-mining town, with 10,000 residents, 100 saloons and various houses of ill repute. When the silver petered out, in the 1970s, the town found salvation as a ski mecca.

Today, Park City is among the wealthiest communities in the nation, with about 7,500 year-round residents and a constant flux of people, thanks to the many timeshares and holiday peak weekends. And during the film festival in January the town is bustling with stargazers.

Part of Park City’s appeal is its easy access to Salt Lake City’s airport. “You can fly in from the East Coast and be on the snow by 1 o’clock,” says Heidi Voelker, former member of the U.S. Olympic Ski Team and “ambassador of skiing” at Park City’s Deer Valley ski resort.

Yet the 45-minute drive from the airport is not for the meek. Separating Salt Lake City and Park City-and making all those wonderful ski runs possible-is the Wasatch mountain range. Winter is peak season, with 500 inches of snow the annual average, but summers are also popular, attracting hikers, mountain bikers and whitewater rafters.

Indeed, Park City is not the sort of vacation spot that’s meant for resting on one’s derrière. The area is 7,000 feet above sea level, meaning you can lose your breath just walking up the long incline of historic Main Street while browsing the shops. It’s all about cardiovascular exercise in Park City. It’s all about earning that great evening of food and wine.

The city’s restaurant menus are aimed at hearty appetites, with steaks and short ribs, wild game and lamb, local trout and poultry. Nowhere is this better demonstrated than at Glitretind at Stein Eriksen Lodge, where wine director Cara Schwindt says the menu always has something rich to offer: “Comfort food taken to the next level,” she calls it.

Big flavors seem to be the rule as well. At J&G Grill, which chef Jean-Georges Vongerichten opened in the St. Regis in 2009, dinner could include a grilled Niman Ranch pork chop heaped with intense wild mushrooms and finished with a Pecorino sauce, or roasted halibut paired with Malaysian chile sauce and Thai basil.

No doubt the biggest change in Park City’s restaurant scene is the proliferation of new and expanded wine lists. With the goal of attracting more tourism even prior to the Olympics, Utah began relaxing its strict laws governing alcohol service. Ten Park City restaurants now have Wine Spectator awards for their wine lists, including three Best of Award of Excellence winners: Bangkok Thai On Main, Glitretind and The Restaurant (formerly Spruce).

J&G is the newest and largest addition to the city’s wine scene. Sommelier Mark Eberwein has put together a collection of more than 1,000 selections from California and Europe, all showcased in the restaurant’s spacious wine vault, which doubles as a wine bar and private dining room.

Schwindt has overseen the wine list at Glitretind for 13 years and has watched the city’s wine evolution firsthand. While she’s still required to buy wine through the state, the selection has expanded dramatically. A decade ago she was lucky to have a dozen white Burgundies and other Chardonnays on her list; now she has nearly 70.

Challenges remain, however. Restaurants pay full retail price for wine, rather than the typically cheaper wholesale cost, which means consumers generally face a higher markup. “Getting older vintages is difficult because I can’t really buy at auction,” says Schwindt, who tries to compensate by cellaring bottles for three to five years before adding them to the list.

Vongerichten is the first star chef to open a restaurant in town, though with the arrival of so many showcase resorts he undoubtedly won’t be the last. While restaurant quality has improved overall, there’s plenty of room for growth. Excepting Glitretind, service is generally weak, and while that isn’t unusual for a resort town, you shouldn’t have to suffer a ski dude as your waiter when the price tag for a solitary steak is $45.

As for choosing a place to stay, there is an almost overwhelming number of resorts and hotels from which to choose, not to mention timeshares and private homes to rent. It helps to know the lay of the land. There are three ski areas: Park City Mountain, Deer Valley and the Canyons, and most of the major lodging offers visitors ski privileges at one or another. Deer Valley has been named the No. 1 ski resort in North America the past four years running by readers of Ski magazine.

Many of the hotel resorts bill themselves as ski-on and ski-out properties, but not all such amenities are created equal and avid skiers will need to do their research. Park City stands out for its sheer variety of ski runs, Voelker says, which makes it appealing to skiers of a wide range of experience and skill. And not all the bunny runs are at the bottom of the mountain.

One of Voelker’s favorite runs is Sunset, which is a green, or beginner, trail located about midmountain in Deer Valley. “The view is incredible,” she says, “and I love to take skiers on that run, regardless of their skill level.”

That variety of skiing opportunities is one reason Park City is a popular family destination, and some of the new resorts cater to youngsters. Montage, for example, has a large game room with pool tables, a bowling alley and video games. Heated outdoor pools and hot tubs are considered standard equipment.

Those kids, of course, are the customers of the future. For all its rich history, Park City isn’t stuck in the past. As long as there’s plenty of powder, it will remain a top ski destination. And now, finally, it has a food-and-wine experience worthy of those swift slopes.

WHERE TO EAT

THE FARM
Resort Village, The Canyons, 4000 Canyons Resort Drive, Park City
Telephone (435) 615-8080
Website www.thecanyons.com/dining.html
Open Lunch and dinner, daily
Cost Entrées $19-$36
Credit cards All major
Award of Excellence
Excellent simplicity is the best way to describe the food at the Farm, one of the newest additions to the Park City restaurant scene. The menu follows the seasons, and executive chef John Murcko lets the quality of the region’s fruits and vegetables, cheese, meat and fish do all the talking. Local blue rainbow trout is paired simply with sweet potato hash, while Farm Rockefeller is a deliciously delicate pork belly layered with spinach and Parmesan. The wine list, a compact collection of 300 wines at moderate markup, includes choices at various price points, ranging from Montes Alpha Carmenère 2007 ($57) to Château Margaux 2001 ($1,795). The restaurant is a small, modest space in the Canyons Resort Village, but outdoor seating abounds when the weather allows.

GLITRETIND
Stein Eriksen Lodge, 7700 Stein Way, Park City
Telephone (435) 645-6455
Website www.steinlodge.com/dining/glitretind
Open Breakfast, lunch and dinner, daily
Cost Entrées $26-$59
Credit cards All major
Best of Award of Excellence
Glitretind is arguably home to Park City’s most refined food-and-wine experience. Chef Zane Holmquist’s winning menu features upscale comfort food well-suited for a feast following a day on the mountain, with offerings such as a buffalo flank steak and a Kobe beef pot roast. Service is first-rate throughout. Wine director Cara Schwindt has put together a savvy list of 750 selections, focusing on France and California, with a dozen by-the-glass offerings that fit the menu like a tailored suit. Wine pricing is moderate, but there’s room to splurge with Staglin Chardonnay Rutherford 2008 ($130) or DRC Romanée-Conti 2004 ($5,000), for example. The dining room has the casual elegance of a ski lodge, and there’s an expansive veranda for outdoor dining.

J&G GRILL
St. Regis Deer Valley, 2300 Deer Valley Drive E., Park City
Telephone (435) 940-5760
Website www.jggrilldeercrest.com
Open Breakfast, lunch and dinner, daily
Cost Entrées $17-$42
Credit cards All major
Award of Excellence
This dining room is quite literally a mountaintop hideaway, only accessible via the St. Regis tramway. The chef behind it is Jean-Georges Vongerichten, who runs more than a dozen restaurants worldwide. The menu is a satisfying blend of big flavors, from hearty American fare like mac and cheese, steaks and chops to more worldly selections such as Sichuan pepper-crusted yellowfin tuna. The restaurant “wine vault” can be seen through frosty glass as guests enter the dining room, where wine director Mark Eberwein offers more than 1,000 selections from California, France and Italy. Prices run high, with Rochioli Pinot Noir Russian River Valley 2007 fetching $170, but the Pétrus 2001 can be had for $2,775. The dining room features an open kitchen, rustic stone accents and soothing views of the surrounding mountains.

TALISKER ON MAIN
515 Main St., Park City
Telephone (435) 658-5479
Website www.­taliskeronmain.com
Open Dinner, daily
Cost Entrées $27-$39
Credit cards All major
Award of Excellence
This was the first public outlet of Park City’s Talisker Club, which is a collection of elite, private communities in the area. The menu is a greatest hits of Talisker specialties perfected at the clubs, ranging from lobster hushpuppies and elk tenderloin carpaccio to short rib shepherd’s pie. The kitchen isn’t afraid to take a chance or two, and it mostly succeeds. Sean Marron, Talisker’s director of wine and spirits, has put together a fine list of 225 selections, and prices are moderate, with offerings that range from Avignonesi Vino Nobile di Montepulciano 2006 for $55 to Harlan Estate 2006 for $995. Most restaurants located along historic Main Street have a certain rustic charm, but this dining room aims for more stately sophistication, with black-and-white tile, a tin ceiling and crystal chandeliers. Paired with an open kitchen, the effect is energetic if a bit noisy, but there are more subdued rooms in the back.

WHERE TO STAY

ST. REGIS DEER VALLEY
2300 Deer Valley Drive E., Park City
Telephone (435) 940-5700
Website www.stregisdeervalley.com
Rooms 117
Suites 67
Rates $179-$1,925
Even with so many first-rate resorts in the area, the St. Regis rises to the top. Open since 2008, the resort’s style is mountain luxury, done in rock and polished wood, and offering grand common areas both inside and out, with views of the surrounding slopes. The rooms are equally handsome, many outfitted with wood floors, granite countertops, gas fireplaces and private decks. Remède Spa offers indulgences in a soothing atmosphere, and the resort’s split-level pool has both quiet and kid-friendly spots. There’s quick access to the Deer Valley ski area, and the resort has ski valets to make things easier. The check-in experience is unique: Guests arrive at the bottom of the mountain and ride a scenic tram to the top.

SKY LODGE
201 Heber Ave., Park City
Telephone (435) 658-2500
Website www.theskylodge.com
Suites 33
Rates $199-$2,000
Venture into the mountains but keep your big-city attitude at this boutique hotel situated in the heart of bustling Old Town. The suites seem rather like urban warehouse lofts, done in sleek concrete and warm colors, with high-tech accents and modern furnishings. They range in size, with the smallest measuring 1,200 square feet. Most have fireplaces, kitchens equipped with wine fridges, and decks with heated floors and hot tubs, ideal for a warming dip on a snowy day. A Japanese-style health spa with a small lap pool is situated on the property, and the rooftop Sky Blue Lounge is a popular hangout for guests gathering around the open-air fire pits. The town ski lift is a few blocks away, and shuttles to other nearby slopes run regularly.

WALDORF ASTORIA PARK CITY
2100 Frostwood Drive, Park City
Telephone (435) 647-5500
Website www.parkcitywaldorfastoria.com
Rooms 94
Suites 80
Rates $129-$6,000
You may be deep in the wilds of Utah, but you don’t have to forgo your share of extravagance. Arguably Park City’s most opulent, this resort has the trademark Waldorf style of dark, polished wood, marble and granite accents and plush furnishings. All the rooms have fireplaces, and many suites have kitchens; some span two levels. The horseshoe-shaped resort grants most rooms semiprivate views of the swimming pool and surrounding mountains, and the Golden Door spa is Park City’s most richly appointed. The restaurant is handsome, with a solid wine list, and a new chef was brought in after press time. Located at the base of the Canyons ski area just north of Park City, the Waldorf offers easy access to the slopes.

More Restaurant Award Winners

BANGKOK THAI ON MAIN
Park Hotel, 605 Main St., Park City; (435) 649-THAI
Wine director Keith Chan
Wine strengths California, Bordeaux
Wine selections 690
Wine prices Expensive
Corkage $20
Cuisine Thai
Menu prices $16-$35
Best of Award of Excellence

CENA RISTORANTE
The Chateaux at Silver Lake, 7815 Royal St. E., Park City; (435) 940-2200
Award of Excellence

GOLDENER HIRSCH RESTAURANT
Goldener Hirsch Inn, 7570 Royal St. E., Park City; (435) 649-7770
Award of Excellence

THE MARIPOSA
Deer Valley Resort, 7600 Royal St. E., Park City; (435) 645-6715
Award of Excellence

THE RESTAURANT (formerly SPRUCE)
Waldorf Astoria Park City, 2100 Frostwood Drive, Park City; (435) 647-5566
Wine director Stephen Collins
Wine strengths California, France, Germany, Italy
Wine selections 700
Wine prices Expensive
Corkage $20
Cuisine Contemporary American
Menu prices $31-$46
Best of Award of Excellence

350 MAIN NEW AMERICAN BRASSERIE
350 Main St., Park City; (435) 649-3140
Award of Excellence

Wine Spectator award levels: The Award of Excellence denotes wine lists that offer a well-chosen mix of producers. The Best of Award of Excellence honors lists of greater breadth. The Grand Award is given to restaurants that show uncompromising devotion to their wine programs.

]]> http://abodeparkcity.com/2012/01/park-citys-gourmet-appeal/feed/ 0