A symphony of clinking glasses and joyful laughter reverberates off the green mountain slopes, where ski lifts dangle listlessly in a state of suspended hesitation. Awash in the perfume of fresh herbs and flowers from surrounding pots, the alpine air envelops guests partaking in upscale European and American fare on the patio of Kimi's Mountainside Bistro. Nestled in Big Cottonwood Canyon, Kimi's entertains the eyes as well as the stomach, serving up views of the surrounding ski slopes and mountainous terrain reminiscent of the natural habitat of a wild salad fork.
Within the bistro’s bustling kitchen, chef Matt Anderson silences yodeling appetites with an eclectic array of breakfast, lunch, dinner, and brunch fare. His selections are inspired by travels throughout the Mediterranean, Scandinavia, and the American West. His kitchen staff chops, grills, and bakes flavorful ingredients such as Himalayan pink salt, hickory-smoked bacon, and fresh mozzarella into refined dishes whisked out of the kitchen by seasoned servers. As alfresco eaters bask in the smoky redolence wafting from the patio’s fire pits and outdoor grill, indoor visitors break bread amid exposed wood beams and soft lighting that offer a cozy but elegant retreat from the elements and dessert-stealing mountain bunnies.
Japanese, Korean, and French culinary traditions collide in Yuki Arashi's kitchen, forming Asian-inspired tapas strewn with local and organic ingredients. The hot and cold small plates are perfect for sharing or alternately pressing to a sprained ankle, and they range from classic gyoza to modern arrangements of truffled albacore with microgreens and garlic crisps. At the sushi bar, chefs slice catches flown in fresh from Japan and the West Coast for sashimi and nigiri, as well as for rolling into specialty maki rolls such as the inside-out Millipede with tempura shrimp, spicy tuna tartare, avocado, and tobiko.
In the sleek dining room, bulbous vases of flowers sit above high-backed banquettes, their colorful blooms echoing the honey- and plum-hued flecks in the large variegated stone wall. Seats at the sushi bar invite patrons to gaze at the chefs' artful hard work, and an intimate tatami room enables guests to forgo chairs and dine in the traditional Japanese style.:m]]
Set amidst the tall mountains and wooded canopies of Park City, The Spa at Hotel Park City evokes relaxation in the hotel's guests. Spa staff members soothe aching muscles with therapeutic massages, whirlpools, and saunas. They can also beautify bodies with wraps and facials, eviscerating dirt and debris from the skin. For those who want to sweat off any excess weight, Pilates, Zumba, and card workouts are available regularly.
Reyes Adobe Restaurant composes scratch-made Mexican dishes of homemade corn tortillas and fresh ingredients for lunch and dinner. Dining duos can bite into appetizers such as quesadillas, nachos, or chicken taquitos, or opt to feed each other bites while other diners look on in quiet wonder at the teamwork on display. After sharing a starter, each diner mollify piqued taste buds with an entree, which range from the tender steak pieces of the carne asada plate to the tightly wrapped tidings of a bean and cheese burrito or grilled shrimp burrito. Chicken tortilla soup soothes south-of-the-border souls, while the taco fajita salad is the result of a standoffish taco opening up at last to offer diners a lettuce-filled embrace. Conclude the feast with the sweet flavors of flan, a mexican tart, or with the deliciously contrasting flavor notes of deep-fried ice cream.
The Back Door Delicatessen, which has been featured in Taste of Park City, is known for its stacked menu of more than 50 sandwiches and breads gathered from local bakeries. Diners can consult fortune cookies to order based on lucky digits or save time with the universally auspicious #7, which piles hot corned beef, swiss cheese, and coleslaw on rye with a drizzle of russian dressing. The #13 slips layers of roasted turkey and avocado onto a croissant, and the #40, 1 of 10 vegetarian specialties, tops a sourdough baguette with brie, artichoke hearts, and red onion. The deli's impressive roster of meats, cheeses, and toppings also paves the way for custom sandwiches, and a rotating list of daily soups and sides, including potato salad, fresh mozzarella salad, and chips, staves off taste bud boredom without resorting to drastic measures such as swallowing fireworks.