There's a reason why people choose the Waldorf Astoria: it leaves an impression. And it's that same impression manager Steve Solomon wants to make for the Park City Waldorf Astoria's new restaurant, Slopes by Talisker.

"People might first come because we're something new," Solomon said, "but it's up to us to execute on service and quality. We want to keep people coming."

Though the double doors leading inside may not seem like a grand entryway, one step inside and a long space filled with dark woods and creamy oranges welcome guests.

"I feel like this dining space could be in any major city in the world and fit in," Solomon said.

"It is refined without being stuffy," Solomon added. "It's not a spacious cafeteria-type setting. There are nooks and crannies that create real intimacy."

Hand-carved wooden antlers and mirrors reflecting the light from a wall of windows define the lounge space for guests. At the end of the room, a darker, more private dining area emerges, complete with white table cloths and a wall of wine selections.

That how Slopes by Talisker feels, but the real magic is in the kitchen Solomon said.

"The food should stand out first and foremost," he said. "In our concept, we strive to offer sustainable food utilizing it in a way that showcases the flavors."

Chef John Murcko, the executive chef of Talisker properties, collaborated with the Waldorf-Astoria in creating the new menu. The house burger is made from organic beef grown locally in Morgan County.


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Goat cheeses are made in-house from milk harvested from a nearby farm. Fresh is key on Slope's menu, Solomon said.

"In a ski town during winter that's not always the easiest thing to do," he added.

And that's why the hotel has even discussed plans for a hot house in the future.

Solomon said the portions are smaller and overall the fare is lighter, using less butters and creams in dishes. Murcko referred to the food as a "living well" experience.

"I think that food is art," Solomon said. "That's what we are going for here. There are refreshing burst of simple flavor in our menu, but it still manages to feel complex."

The hotel also added two more dining options along with Slopes, including a pastry and sweets store, Crave, and a pool-side ice cream store, Scoop. Crave will open at 6 a.m. for early birds looking for a bite before heading out. Scoop, which will also offer fireside s'mores during the winter, is open from 2 p.m. to dusk, with expanded hours during the summer.

"We're out to show people that we can be fun and approachable," Solomon said. "Our goal is to make this the kind of place locals want to recommend to people from out of town."

Slopes will also be adding a breakfast buffet service starting Dec. 27. Appetizers range from $9 to $17 and include dishes such as a tuna paillard, a beef and herb salad. Main dishes range from $26 to $42 and include dishes such as a Berkshire pork chop and fricassee of chicken.


Contact:

Slopes by Talisker

Lounge: 11 a.m.-11 p.m.

Restaurant: 5 p.m.-10 p.m.

Full Bar Menu Available

435-647-5566