Across from Park City’s cemetery on Kearns Boulevard is the new Boneyard Saloon and Kitchen.
While the name suggests a tie to the legacies in the cemetery, here the name Boneyard refers to its historical ties to the Yard, where it is located. There’s plenty of free parking, and it’s easily accessible by foot, bike or bus.
Jesse Schettler, owner of the No Name Saloon and Butcher’s Chop House, partnered with renowned chef Jerry Garcia from Chez Betty to create a seasonally- fresh menu with locally-grown and –raised products. The use of a charcoal-and-wood oven gives a rich, unique taste to everything served.
Chef Garcia explains, “We use fresh local ingredients that change with the seasons. We let the main ingredients speak for themselves. From behind the bar to behind the grill, we have a talented staff that takes pride in everything they do.”
Over the next year, Boneyard Saloon and Kitchen will be growing. The Wine Dive will feature a separate menu that offers flatbread, wood-fired pizza, cheese and charcuterie plates, and wine pairings. The Wine Dive will feature an array of wines that cater to every palate and price.
Boneyard and Wine Dive are surrounded by patio space. Giant roll-up garage doors open to give a comfortable indoor/outdoor vibe. Another treasure at Boneyard is the year-round heated rooftop deck, from which diners can see the runs at all three ski resorts while enjoying custom cocktails, beer and wine.
Schettler has proven to be a visionary. His passion for long-term, sustainable and responsible redevelopment is evident in the details of Boneyard. For example, he used all reclaimed materials, from the foot rail at the bar – an old railroad track – to the maple table tops that were sourced from an old church in Salt Lake City.
As Schettler says, “There’s no other place to build. Redevelopment is critical at this time. I’m proud to be a part of this sustainable urban district that is so crucial to residents.”
With an extensive menu and comfortable atmosphere, Boneyard is already a local favorite.