5 ways to après ski in Park City, Utah

 

Arguably as enjoyable as time on the slopes, après ski is an essential part of a luxury mountain getaway. Park City, Utah features après options of every nature, from sophisticated lounges to lively social hot spots. Here are five unique ways to unwind after a day on the slopes in Park City:

High West Distillery

The ski-in High West Distillery & Saloon, located at the bottom of Park City Mountain Resort’s Quittin’ Time ski run and a block from Main Street, is a hub of live music, friendly strangers and unique cocktails. Signature drinks are made with the house-distilled, award-winning High West Whiskey and 7000’ Vodka, spirits that extend to the saloon’s fine dining menu as well. The whiskey-infused fondue is a can’t-miss gourmet treat.

Silver Star Café

This hidden gem is tucked away from the base of Park City Mountain Resort at the mid-mountain Silver Star community, a collection of newly constructed condos and restored silver mining buildings, including the Sundance Institute headquarters. Located at the base of Silver Star chairlift, the Silver Star Café features an outdoor plaza with lounge seating, live music through the “Park City Limits” series, locally brewed Wasatch Beer and homemade alpine fare.

Mountain Terrace at St. Regis

At least once during a stay in Park City, take the funicular from Deer Valley Resort’s base to the Mountain Terrace at St. Regis Deer Valley for the sunset Champagne sabering, light gourmet fare and some quality time with friends around the Garden of Fire, an impressive outdoor fire pit that truly lives up to its name.

The Farm at Canyons Resort

Located between the base of the Orange Bubble Lift and the Red Pine Gondola, this slope-side hot spot features a locally inspired menu and enviable proximity to the Canyons Resort ski beach. Starting in late February, you can complete your evening with the Saturday Spring Concert Series, a free outdoor concert hosted on the Canyons Resort plaza.

Adolph’s Swiss Restaurant

Adolph’s pays homage to Park City’s heyday as a ski racing town, complete with old racing paraphernalia on the walls and autographed photos of everyone from Bob Theobold (father of aerial skiing and regular at the bar), to Bode Miller, who stops in now and again. Chef Adolph Imboden, a Swiss ski racer who started Adolph’s in 1974, still dons his apron to make hearty alpine fare like elk medallions and classic Wienerschnitzel. The lighter après menu boasts The Perfect Burger (it’s pretty darn close) and Swiss style raclette.

For other après staples in Park City, try the No Name Saloon on Main Street and Cena at Deer Valley Resort.

Tracie Heffernan is the Communications Director at Resorts West.

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Comments (1)

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  1. JB says:

    Going to be out there next week. I think I will try and check out the High West Distillery. Thanks for the info!

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