Plate Up

Best Resort Eats

From comfort chow to chic cuisine, tasty meals abound from dawn to last chair at all three Park City winter resorts.

By Pamela Martinson Olson January 1, 2014 Published in the Winter/Spring 2014 issue of Park City Magazine

Pcwi 14 dining the farm pickles charcuterie hqry0e

The Farm’s pickles and charcuterie board

Check out our food lover’s game plan for an ideal start and midday nosh at Deer Valley, Park City Mountain Resort, and Canyons Village.

Deer Valley

Why not pizza for breakfast? The J&G Grill’s (St. Regis Hotel, 435.940.5760) smoked salmon pizza is classic bagel fare made better: an “everything” crust lathered in dill cream cheese, topped with Cambridge smoked salmon, and finished with fresh mixed green herbs.

For lunch, the Dungeness crab tower at Royal Street Café (Snow Park Lodge, 435.645.6724) is a deliciously light alternative to hearty ski fare. This sculpture of crab, avocado, cucumber, and tomato concassé, is served with crispy spiced wonton scoops and three sauces: wasabi, ginger-soy, and sweet chile.

Park City Mountain Resort

At the Bridge Café & Grill (Town Lift Plaza, 825 Main St, 435.658.5451) grab a Burrinho—a fresh-baked tortilla loaded with eggs, black beans, red peppers, cheddar, pico de gallo, guac, and sour cream—for the ride up the Town Lift.

The Ahi Nachos at Legends Bar & Grill (Legacy Lodge, 435.658.5812) are a cravable midday fave. Giant wonton chips are loaded with seared ahi, mango, and wasabi crème fraîche.

Canyons Village

Pancakes with chocolate chips and bacon bites. Oh, did you need me to say more? I thought that pancakes with chocolate chips and bacon bites was pretty clear. Start your day with this dish appealing to all ages at Powder inside the Waldorf Astoria (2100 Frostwood Dr, 435.647.5500).

It’s worthwhile taking a late lunch at The Farm (open daily at 2 p.m., Ski Beach, 435.615.8080) to partake in the house-cured charcuterie board served with pickles, toast, and hot mustard. 

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