Utah might be famous for its champagne powder, but Park City’s reputation as a top destination for wine connoisseurs is equally well deserved. Here, world-class cuisine is perfectly paired with select wines from around the world. For anyone looking to raise their glass to a beautiful powder day, we’ve uncorked some of the town’s best establishments for true wining and dining.
Edge Steakhouse at Westgate
Situated on the lower level of the Westgate Park City Resort & Spa, Edge Steakhouse offers a chef-curated menu that blends traditional steakhouse favorites with an array of innovative side dishes—the black and white truffle mac and cheese is a local favorite.
Aside from the steaks, Edge is best known for its upscale, contemporary décor, which might soon need to include a trophy case. That’s because the restaurant has been awarded the AAA Four Diamond designation, has been named one of USA Today’s “Top Restaurants in Park City,” as well as one of Forbes Magazine’s “Top 12 Steakhouses in the nation.”
Added to Edge’s impressive collection of industry nods is Wine Spectator’s “Award of Excellence.” There’s a good reason for that. Great wine is very much part of the culture at Edge.
We asked Wine Director, Nicole Waltrip, which wines on her current list were her favorites, and she responded, “That’s like asking me to pick a favorite child.” However, if you choose an entrée from the menu, she is quick to suggest several selections that will pair perfectly. Waltrip points out that many of their wines are from the most exclusive wineries in the world and the selection, based largely on her award-winning Edge Las Vegas wine list, focuses heavily on offering Park City guests an impressive variety of fine bottles that will fit any budget.
When Wine Dive’s Manager of Operations, Ronnie Wedig, first spearheaded the idea of tapped wine service five years ago, he was greeted with a dubious reaction from the rest of the management crew. Park City residents and visitors alike are a discerning bunch after all, and we’ve only just stopped kicking and screaming about screw caps. But Wedig persisted, saying, “With exact temperature control and virtually no opportunity for oxidization, the wine is exactly how the winemaker intended it to taste. Furthermore, tapped wine reduces waste to near zero.” Seeing the extraordinary benefits, everyone joined Wedig in his enthusiasm. Food and Beverage Director Jason Yelton is quick to point out that the tap system eliminates at least 5,300 glass bottles from their establishment in the landfill every year.
“I’ll take a tap wine over bottled any day,” says Yelton enthusiastically. Judging by he filled seats most nights in the Wine Dive, it looks like their customers agree. Yelton’s latest favorite tap wine is the Chalk Hill Chardonnay, which “pairs like a champion” with their delicious lobster tacos. He goes on to describe a customer favorite, Troublemaker, a bold red that combines delightfully with many of the artisan pizzas.
Adjacent to the always hopping Boneyard Saloon, diners can order from either menu. And it’s an easy 10-step commute for anyone who wants to check out a game after dinner.
Apex at Montage
Located inside the renowned Montage Deer Valley, Apex is something of a chameleon, changing its vibe a minimum of three times a day. Serving breakfast and a seasonal skier’s buffet featuring live-action stations in the morning, Apex evolves into a casual farm-to-table restaurant during the day and later transforms into a swanky dining experience.
Most guests agree—dinner is the winner. The menu is filled with creative spins on iconic dishes and features exceptional steaks from small family farms, ingredients from artisanal producers, sustainable seafood and one of the most impressive wine selections in the state. Apex’s diners have the help of a certified Master Sommelier at their tableside when selecting the perfect pairing that will enhance their meal.
“Our wines are selected meticulously based on varying depths, varieties and vintages, including Kosher, biodynamic, organic and sustainable wines and sakes with a focus on top quality producers for the world’s renowned wine producing regions” says Montage Deer Valley’s Public Relations Manager, Emily Goldmanis.
Powder at Waldorf Astoria
Situated inside the Waldorf Astoria, Powder Restaurant is known for offering elevated comfort food inspired by mountain regions from around the world. The menu is created seasonally with fresh, local produce providing the inspiration for executive chef Hermann Schaefer. Chef Schaefer’s focus on sustainability led to him being named the Sustainability Champion for Waldorf Astoria Park City. He and his team operate Powder restaurant at 90% plastic free while sourcing ingredients and produce from local farmers.
Powder overlooks the hotel’s expansive and quaint courtyard, making it the ideal spot to enjoy a glass of wine with some expert advice on pairings readily available. “Our Diver Scallops and the Gruner Veltliner are a match made in heaven!” says Chef Schaefer—and he should know. This crisp white wine, with lime and pepper undertones comes from the Wachau Valley in Austria, very close to where Schaefer grew up, on his family’s vineyard. Situated in the Thurman region, about 30 minutes south of Vienna, the Schäfer and Auer vineyard was Austria’s first organic winery, which may account for Schaefer’s love of sustainability.
In the year that Schaefer has overseen both the kitchen and wine program at Powder, the wine list has doubled and he plans to continue that trajectory. “Food and wine are meant to be together” says Schaefer. With a chef who talks like this, it’s little wonder that the Daily Meal named Powder the “Best Special Occasion Restaurant” and the “Best Romantic Restaurant” in Utah.”
“Wine is the only artwork you can drink”
~ Luis Fernando Olaverri
by Amy Roberts & Rachel Watts Sharwell