Park City & Deer Valley

Dining on Deck: Relish or Perish

Restaurants Say Alfresco Seating is Vital to Summer Business

Recent efforts to create outdoor patios on Main Street have highlighted the value of alfresco dinign to area restaurants. People come to Park City for the mountain air and want to stay outside, local restauranteurs say.

"That is our summer business," said Zoom manager Joanna Richards. "It's where 90 percent of our visitors want to sit."

Having a deck or patio is as valuable to a restaurant in summer as slope access for a hotel in winter.

"If we didn't have a deck, my summer business would be half," said Shabu owner Kevin Valaika.

People want to eat outdoors even before it's really warm enough to, said Bridge Café owner Emerson Oliveira. Even the staff enjoys it and doesn't mind the extra work of setting up and taking down the tables and umbrellas, he said.

There's also the added benefit of attracting passersby. When people see the food, they want it, he said.

The biggest decks in town fill up every night, Valaika said. If a diner can't eat outside, they'll often look for another restaurant where they can.

"They didn't drive up from Salt Lake City to sit inside," he added. "Clean mountain air is what it's about."

There are no downsides to offering outdoor dining, Valaika insisted, but it is tragic that it only lasts three or four months here.

That makes Mary Potts, party and events coordinator for Bill White Enterprises, question the wisdom of every restaurant creating it.

Some eateries are small and could almost double their indoor seating area if they scrapped their decks or patios and expanded. That would make it easier to profit during the much longer and more lucrative winter season, she said.

About half of the Bill White restaurants do just fine without outdoor dining, she said.

White's Grappa has one of the largest and most picturesque outdoor dining areas in Park City, but it was created almost more for aesthetics than business, she explained. White is an avid gardener and wanted the restaurant to enjoy a garden atmosphere including small herb and vegetable plots scattered around the property.

John Troilo, owner of Davanza's on Park Avenue, said he'd create more outdoor seating if he could, but city restrictions prevent him from making major changes to the exterior of his historic building.

Only 20 minutes away in Midway, alfresco dining is taken even more seriously. Summer season is the most profitable for the Heber Valley, so outdoor seating is crucial for success, explained Cafe Galleria owner Cecil Duvall.

He never even considered sacrificing it to create more room indoors.

"It's a no brainer," he said.

Besides, it's much easier to host live music outdoors than indoors, he added.

For More Information on Park City and Deer Valley Contact:
Michael Lapay
Prudential Utah Real Estate
Mobile: 435-640-5700
Toll Free: 888-410-7653

mlapay@pureparkcityrealestate.com

by Andrew Kirk OF THE RECORD STAFF : The Park Record

"East Side Claims Some of the Best of State Honors"

"Local restaurants are crediting their kitchens for recently-received Best of State awards given last Saturday in a ceremony in Salt Lake City.

Best of State awards are given annually to recognize achievements in business and community service. Winners are selected from applicants.

First-time winners in Summit County include Yuki Arashi Sushi & Asian Tapas on Main Street in Park City and East Side-eateries Road Island Diner and Summit Inn Pizza.

Bangkok Thai on Main won the Asian/Pacific food category again. It has won the award nearly every year it has been given. Owner Keith Chan attributed his success to his chefs. "We've been hear nearly 20 years and have become really consistent in our food product," he said. "We have the same chefs as when we started. The quality hasn't changed."

The recognition comes on top an excellence award from Wine Spectator Magazine, he added.

Yuki Arashi owner Soo Chyung said he thinks they earned the award for best Japanese because of the menu by executive chef Lita Muliadi. "Our menu is diverse. It's primarily sushi but has an amazing grill side and she has hot and cold items that distinguish us," he said.

Hi Mountain Drug in Kamas won again for best burgers. Just down the street in Kamas, Summit Inn Pizza owned by Dan Littledike won for best 'family pizza.'

In Oakley, the Road Island Diner won for the first time but not for food. It was recognized in the 'museums and attractions' category. Owner Keith Walker believes it's because the diner is the only restaurant in Utah on the National Historic Registery. He said Via Magazine also recognizd it this spring as 'nation's classiest diner.'

Zoom on Main Street in Park City won the American Continental food award this year. Manager Joanna Richards said they have won in other categories twice before. The menu appeals to a spectrum of diners, she said. "Come in for a romantic dinner for two, or a business dinner with clients, or a family dinner with kids," she said. Zoom is owned by Sundance Resort, shich continued to impress judges in several categories. Otehr Heber Valley winners include Red Ledges for its golf, Dairy Keen for shakes and the Blue Boar Inn and the Zermatt Resort. The Blue Boar dominated in four areas while the Zermatt won in three including best event/performance venue. That last award is what Zermatt owner Robert Fuller said he's most proud of this year."

For More Information on Park City and Deer Valley Contact:
Michael Lapay
Prudential Utah Real Estate
Mobile: 435-640-5700
Toll Free: 888-410-7653

mlapay@pureparkcityrealestate.com

by Andrew Kirk OF THE RECORD STAFF : The Park Record

PAINTING PARK CITY RED

Great skiing, tough liquor laws for years Utah has been fighting this seemingly irreconcilable dichotomy. But, in the last year, legislators have begun to loosen the rules (sayonara, sidecars!). In addition to the opening of the state's first legal disillery since the 1800s, it's now easier than ever to get a drink anywhere in Park City. So, raise a glass to Uah's new liquor laws:

• No more memberships! The confusing and restrictive private club system has been eliminated, so entry to bars is free of charge andopen to all patrons over 21 years of age.

• Bottoms up! The amount of a single shot has increased for one to 1.5 ounces.

• Enjoy a cocktail and wine! Restaurants can now allow patrons to have two drinks in front of them at once, and restaurant bartenders can serve cocktails directly over the bar counter, instead of walking around.

For More Information on Park City and Deer Valley contact:
Michael Lapay
Prudential Utah Real Estate
Mobile: 435-640-5700
Toll Free: 888-410-7653

mlapay@pureparkcityrealestate.com

*Courtesy of the Prudential Utah Real Estate Newsletter - Mid Winter 2010

DISTILLING  THE WEST TO ITS ESSENCE

After nearly five years of planning, historic renovation and hard work, the long-awaited High West Distillery & Saloon is finally open for business. Situated at the base of the Town Lift on Park Avenue, Utah's first legal distillery since 1870 also hold the distinct title of being the only ski-in gastro distillery in the world. Whiskey fans have a reason to celebrate. So does anyone who's looking for an extraordinary dining experience.

"Our vision was for High West Distillery & Saloon to hearken back to the days when saloons were a fundamental part of the fabric of a Western town and were quite often the fanciest place in town and the only place to get a good meal," explained David Perkins, who founded the High West with his wife Jane.

Renowned executive chef, James Dumas of Sai Sommet and Goldener Hirsch fame, is at the top of his game, creating an ever-changing and innovative menu of nouveau Western fare to be savored in the distillery's bar, as well as the parlors and cozy nooks of the restaurant, all tucked into the historic house that adjoins the distillery. A children's menu is also available.

First and foremost, High West is a boutique distillery crafting small batch spirits. High West currently offers three unique whiskies sourced from the East Coast (while its own whiskey ages), including the signature blend Rendezvous Rye, which won Doubl Gold at the 2008 San Francisco World Spirits Competition, as well as the 16-Year Old Rye and the premium 21-Year Old Rye. Additionally, High West produces two vodkas made from High West's own oat distillate. Perkins spent years learning the secrets of making "really good whiskey" from distillers in Kentucky and Scotland, before moving to Park City in 2004 to launch his own high-end distillery.

Perkins lobbied the state liquor commission and eventually received a special dispensations to sell bottles of its spirits on-site in the gifts shop. High West's whiskeys and vodkas can also be found at Utah State Liquor Stores.

For hours of operation and more info about High West Distillery & Saloon, visit www.highwest.com.

For More Information on Park City and Deer Valley contact:
Michael Lapay
Prudential Utah Real Estate
Mobile: 435-640-5700
Toll Free: 888-410-7653

mlapay@pureparkcityrealestate.com

Courtesy of the Prudential Utah Real Estate Newsletter - Mid Winter 2010