Tag: Hyatt

New Restaurants, News, Park City News

Grand Hyatt Deer Valley Now Open

Rendering courtesy Grand Hyatt

The Grand Hyatt just opened in the quickly-developing Deer Valley East Village near Jordanelle. Along with the hotel, they are launching four distinct dining concepts at the resort, all led by Chef Marc Marrone and Executive Chef Viktor Merenyi.

  • Remington Hall: The pinnacle of American dining, this signature restaurant offers breakfast, brunch, and dinner with breathtaking views of the Jordanelle Reservoir. Standout dishes include innovative takes on American classics, such as bison tartare with cured egg yolk and truffle aioli, and wild boar bolognese with house ricotta gnocchi, ricotta salata, and aged balsamic. The experience continues seamlessly into the Lounge at Remington Hall, featuring lunch and après-ski programming. Complete with an adjacent sports green room, the lounge showcases an array of elevated bar bites, such as brie and cheddar fondue and caramelized onion dip served with chips and caviar. 
  • Hidden Ace: The speakeasy-style Hidden Ace offers a curated selection of whisky-forward rustic cocktails like the Western Whistle, which features Alpine Bourbon, apple liqueur, chamomile cordial, fresh lemon juice and egg white, along with elevated bites such as fondue made with local cheeses and grilled bison filet. Enjoy live music and DJ sets in this unique and intimate setting.
  • Living Room: Offering the ultimate family après experience, the Living Room features a warm, inviting space anchored by a grand fireplace. Here, guests can enjoy “High Chocolate”—a hot chocolate experience elevated to tea service perfection, complete with tiered trays offering both sweet and savory delights. Savor rich, artisanal hot chocolates alongside s’mores cookies, chocolate snowballs, and gooey baked treats.
  • Double Blacks: The resort’s street-side cozy coffee shop powered by Park City Coffee Roasters offers a standout bake shop program featuring house-made croissants, cacio e pepe rolls, beef bone broth consomme or dirty sodas, a Utah favorite. 

You can find out more by visiting their website.

Uncategorized

I was invited to try out the “new” restaurant at the Hyatt Escala at The Canyons resort, Escala Provisions Company, or EPC. I put new in quotes because technically the restaurant’s been around for a year, but went through a major overhaul and rebranding a few months ago. The interior was completely redone, and the AAA Four Diamond Hyatt brought in one of their chefs from Atlanta to reinvigorate the menu and start a new, exciting chapter at the hotel.

The design of the restaurant seems to be classy and refined, yet down to earth. Granite tables, fancy fireplace, and heavy silverware are complemented with servers in casual jeans and shirts, and a friendly, welcoming attitude. I felt really comfortable dining here.

Chef Jesse McDannell grew up in New York, and has spent time cooking at various restaurants inside and outside the Hyatt brand. As we talked throughout the evening, he mentioned that up until a year or so ago, Hyatt corporate had fairly tight control on the menu offerings at all of their restaurants, but then decided to allow the chefs to run their own restaurants and choose what goes on the menu. This shift has allowed Chef McDannell the opportunity to focus on what is important to him: high-quality ingredients sourced as locally as possible. Provo River trout, Cox honey, Pierre Country Bread and local vegetables are some of the local ingredients used throughout the menu.

Please click the photos to see the accompanying captions to get an idea of our meal. But let me just say: I was so impressed with everything that came out of the kitchen. My favorites from the evening: jumbo lump crab cakes, chicken and pancetta mac and cheese, pan seared scallops, short rib ravioli, and the Willis Farm braised lamb shank were incredible. For dessert, if you’re looking to hit your sweet tooth (or really terrify your doctor at your next blood sugar test) go with the s’more cake or the cranberry brioche bread pudding.

Portions are very generous. My wife and I could have easily shared a couple appetizers and left feeling satisfied. 

You can check out my full set of photos on my Flickr page.

EPC is open for breakfast and dinner. Don’t forget the crab cakes.

Breakfast: Wednesday – Sunday 7am-11am
Dinner: Tuesday – Saturday 5pm – 10pm

3551 Escala Court, Park City, Utah
(435) 940-1234 

Escala Provisions Company Restaurant & Bar on Urbanspoon

Disclosure: I was treated to this meal by the restaurant