Aprés Ski Gets Toasty

By Julie Hooker

Park City is host to fabulous fire pits and decadent delights to satisfy all of the senses après- ski and après-dinner.

When the lifts close at Deer Valley, Stein Eriksen Lodge offers-up some unique treats. This year, Chef Zane Holmquist added a High West Pecan Pie Bourbon Shake to the menu. The shake features bourbon from local distillery High West.

On Historic Main Street, crowds gather at the No Name Saloon for its renowned buffalo burgers and homemade salsa. The philosophy at the Saloon is “Beer makes you smart.” To that end, guests enjoy signature brews in front of the fire, play shuffleboard, and watch sports on its 17 TVs. Tourists should definitely stop in to enjoy a few beers and burgers with a colorful group of Park City locals.

185bThe Park City Marriott in the Prospector area is home to a little gem of a bar called Timbers. Known as a local’s hangout. The beautiful outdoor patio is surrounded by twinkling lights, offering a heated lounge, couches, fireplace, music, great menu, full bar service, and two fire pits to gather around.

For European fare the Goldener Hirsch Inn in Deer Valley is a fantastic ending to the day. Serving warm silky fondues, Lamb chili or oysters on the half shell and an excellent selection of European and American beers. Don’t forget to try the hot spiced wine-Gluhwein.

Adolph’s has Park City’s premier shot ski, cheese and chocolate fondues, raclette and schnitzel inspired by his home in Switzerland. Poster and photos of skiers adorn the walls. Adolph is to Park City what Clint Eastwood is to Carmel.

Just down from Adolph’s, on Kearns Boulevard, sit The Boneyard and The Wine Dive. Both serve après-dinner snacks straight from their wood-fired grills. From Beer Battered O’Rings to Mac-and-Cheese, comfort food is the specialty here. Grilled entrees and salads mix up the menu so there is something for every appetite.

Featuring panoramic views of the Wasatch Mountains, Ruth’s Chris Steak House and Bar at Hotel Park City is nothing short of spectacular. Steam rising from the pools and outdoor fire pits against a snowy backdrop create a surreal tableau for Sizzle, Swizzle, Swirl, its popular version of happy hour.

Finally, snuggle into a booth for a “warm sake potion” mixed by Senior Sake Mixologist Dustin Lawrence at Sushi Blue, a Bill White Restaurant. Sushi Blue features “rolls of the day,” typically named with a ski reference. New this winter is Dustin’s “Powder Plum Fizz,” a refreshing plum wine with egg whites and Ty-Ku Liqueur.

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