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Though the wide entrance, flanked by hand-carved wooden scroll panels, certainly is inviting, it also poses a difficult question. Left or right? 

Go left, and you’re in Boneyard Saloon & Kitchen, an energetic joint with weathered wood paneling and hand-wrought iron accents. Saliva-producing scents of salmon, chicken, and ribs sizzling over a wood-fired grill waft out from the kitchen. 

Go right, and you’ll find yourself in Wine Dive, a decidedly more sophisticated and eclectic space, where guests can sit at minimalist tables or on powder blue, upholstery tack–studded stools at the sleek marble bar. This side’s menu includes slightly more elevated options including plates of local cheese and charcuterie (carved on an antique meat slicer) and 12 wines served on tap. 

Here’s the good news: you don’t have to choose. You can wander upstairs to the deck and order a specialty cocktail, craft brew, or California cabernet. Then dance to live bands and soak up the panoramic views spanning Deer Valley to Canyons. 

Even better news: Executive Chef Jerry Garcia oversees both kitchens here. Chez Betty loyalists who were dismayed when it closed in 2012 are thrilled to find him joking amiably with diners at his new Park City culinary home.

A Utah kid with a penchant for skiing and mountain biking, Garcia worked his way up the ranks at Snowbird and cooked at Stein Eriksen Lodge. He also apprenticed at a summer program at Vermont’s Shelburne Farms. For 16 years he and his brother Tom Bell owned Chez Betty. “When I was a young ski bum, there were maybe 70 restaurants in town,” he says. “Now, there are more than 200. But the seasons haven’t changed; you still have to make all your money in the winter, and it still has to carry you all summer.”

Part of the genius behind Boneyard/Wine Dive is its local focus. Principal owner Jesse Shetler and his partners wanted to create two unique environments that offered affordable fine dining and libations to die for. “Not everyone wants to go to Main Street,” says Garcia. So in summers, the bike rack is filled with mud-crusted MTBs and colorful cruisers. Garcia’s legendary culinary skills informed his two distinct menus here, which appeal to taste buds and wallet alike.

“You can’t fake fresh,” he says. “I love comfort food, and we make some mean dishes here. You have to be true to the food and let the ingredients speak for themselves. Keep it simple.”

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