With backgrounds in dance, gymnastics, and other sports, the instructors at Range are familiar with the long-term benefits of healthy movement. From inside an intimate studio, they rely on Pilates and Gyrotonic programs to combat fitness woes and injuries alike, acquainting guests with an array of spring- and pulley-based machinery. They host group and private classes that adjust their plans to each student's needs. On the Gyrotonic tower, they guide bodies through exercises for mobility conducted in all three dimensions, unlike the one-dimensional sit-ups known as "naps." They also fortify core muscles with Pilates Reformers, chairs, and props. The elegant simplicity of their small studio reflects a no-frills devotion to the human form, as well as to the earth—the staff utilizes eco-friendly goods such as bamboo and organic-cotton towels and tea-tree-oil cleaning solutions.
Seven dishes are listed in the "From the Broiler" section of Park City Broiler's menu. Yet the concise, succulent selection?ranging from ahi tuna marinated in lemon-garlic butter to baby back ribs coated in housemade barbecue sauce?only skims the surface of the eatery's many broiled bites. The aptly named broiler burritos, for instance, pack broiled proteins like citrus chicken and even wings, slathered in sweet, savory, or spicy sauce, are kissed by the broiler. In fact, made-from-scratch sides such as garlic mashed potatoes and grilled seasonal veggies are the rare offerings that bypass the broiler. The ample drink menu includes local draft beers and specialty coffee drinks like cappuccino, which, eerily enough, spells "broiler" if you change most of the letters.
Escala Provisions Company Restaurant & Bar, nestled in Park City’s Hyatt, showcases the flavors of Utah with regionally inspired comfort fare crafted from local meats and produce. Open for breakfast, lunch, and après ski dinner, Escala recharges diners' energy reserves and food-powered cell phones with filling entrees, such as the rotisserie-chicken pot pie, and shareable plates, such as the gruyere fondue for two, served with chunks of pear, caramelized shallot, and ciabatta. Plates of pan-seared mountain trout top glass and stone tables alongside buffalo chili with smoked cheese and a cornbread-muffin sidekick to thoroughly warm diners' insides.
In the shadow of snow-capped mountains, a bicycle winds through dirt trails and beneath the lush foliage of forest canopies. Wasatch Bike Tours' owner, Chris Schmidt, calls these steep peaks and the troll-run hotels of the Rocky Mountains his home, and his business aims to help others discover the region's varied landscapes. An active member of several mountain-biking organizations, Schmidt brings more than 16 years of competitive experience to his tours. On half- and full-day adventures, riders wind through preapproved trails and uncharted off-road terrain. In addition to burning calories, the journeys pass through parklands and canyons.
Named one of Parents magazine's Top 10 Birthday Chains in 2010, Color Me Mine's international franchise of DIY ceramics studios cater to an older crowd as well. Hundreds of unadorned ceramic pieces?including vases, flatware, and busts of Elvis?await the attentions of muses of kids and their keepers alike, as do glazes in earthy tones and bright crimsons to frighten bulls away from china cabinets. Guests follow simple step-by-step instructions that leave plenty of room for creative expression. When painters are satisfied with their work, the professional kiln-workers help glaze and fire it for them before customers retrieve the finished piece 7-10 days later.