It’s no big secret that dining at Deer Valley Resort is an elevated experience. For years, the resort has been recognized as a top destination in North America for its overall excellence, of which dining is a huge part. Food bloggers, ski magazines, unflagging fans all tout the delicious dishes on a regular basis. As a local, whenever I ski here, I take frequent breaks for tasty small meals, or bigger plates shared with friends, just to try as much goodness as I can in a day. So, if you’ve only got a few days to peruse this food-lover’s mecca, where to start? Here’s a sample itinerary. One theme you’ll begin to recognize is that so many ingredients are locally-sourced and house-made, another way the resort takes it up a notch.
Most guests who drive to the resort park at the main base at Snow Park Lodge, a great launching point for your day. Drop your skis in the racks and head in for the à la carte, buffet-style breakfast. I tend to go for the made-to-order omelet with house-smoked salmon, but am often wooed by the fluffy Belgian waffles.
Pho is my weakness and in my opinion, a steaming bowl of noodles swimming in rich broth topped with all the spicy, crunchy, herby garnishes is the perfect ski food. At mid-mountain, located just off the patio at Silver Lake is the Bald Mountain Pho station, a counter that serves nothing but wagyu beef or mushroom pho. Local’s tip: Ask for more noodles if you like! They are happy to accommodate.
Have dinner here once, reminisce about it for a lifetime. Roaring fires fill the oversized hearths of Empire Canyon Lodge, where legs of lamb are roasting and wedges of raclette cheese are slowly melting into a gooey delight. This is Euro-chalet-style dining at its best, where you really feel like a skier living luxe, or a descendant of Vikings. Once you fill your plate with cheese, select the accompaniments such as house-pickled cornichons, cured meats, fresh baguettes with sides of house-made fig mustard and strawberry chutney. Pace yourself to enable enjoyment of all four courses, especially the perfectly cooked lamb and glorious desserts.
My go-to on powder days, this little spot north of the base parking opens at 7:30 a.m. and hits all my foodie cravings: bodacious burritos, over-the-top avocado toast (house-made bread with smashed avocado, caramelized onions, crispy quinoa, feta, pumpkin seeds, dill, lemon, arugula, fried egg) and celestial Dutch Baby pancakes with whipped butter and local honey.
Mid-mountain, where you’ll find the aforementioned Bald Mountain Pho, as well other dining options such as Silver Lake Restaurant, Goldener Hirsch Restaurant and Royal Street Café, is convenient and therefore, popular. Try scooting back down to the base for lunch at Snow Park Restaurant, where you can beat the crowds and try a fan-favorite dish, the butternut squash enchilada. Trust me, this vegetarian dish contains all the warmth you need in a ski lunch, and the umami for your sophisticated palate. BONUS: You can take an extra run down Big Stick!
After a hearty enchilada lunch, I go for a dinner that consists of appetizers coupled with a light main dish. Located on the northeast end of the base lot, The Brass Tag is a small but welcoming spot, where you’ll find what Norwegians call koselig, a sense of coziness. DO NOT LEAVE Park City without ordering the Chimichurri Chips—freshly-fried potato chips, dripping with bacon, scallions, white cheddar sauce and dollops of chimichurri. Share if you must. The avocado fries are addicting as well. Wrap it up with another must-have ski dish: French onion soup, made special here with loads of aged Gruyére.
I love this option when I want to get in a few runs before I nosh, as they don’t open until 9:15 a.m. Whether you start your day at the base, or ski-out from a slopeside villa, pop up here for the drool-worthy selection of—you guessed it—house-made pastries and baked goodies. The brioche cinnamon rolls are ridiculous, but I adore the simplicity of a baguette with jam. Also key: Coffee and espresso.
Stick to this side of the mountain (believe me, there’s plenty to ski) to follow up your breakfast with lunch at this convenient, spacious lodge. Hard to choose just one option here, so I recommend you get the Pacific cod tacos and your buddy selects a hot sammie from the panini station, such as roasted turkey with tarragon aioli. Still, there’s another option: the Korean barbecue steak wrap (I’m a sucker for Korean cuisine and lucky for me, it’s super trendy now. More kimchi, please!)
There are dozen ways to “do” the famous Seafood Buffet, but they have a new option that I love: The Chowder Bar! Sounds basic? Think again, this is Deer Valley we’re talking about. Try all three base varieties, New England, Manhattan and Saffron Cream, and add your own fillings, which are crème de la crème! Clams, crab, shrimp, lobster, crayfish, scallops, roasted mushrooms or peppers, sweet corn and fennel. Next, choose a garnish or…six. Flaky Cajun cheddar biscuits, oyster cracker gremolata, truffle potato chips (on chowder = mind blown), salted popcorn, pepper coulis or crispy leeks. Over the top, as your last meal at Deer Valley should be!
Content sponsored by Deer Valley Resort
(This information will not be shared)