Edge Steakhouse opens doors
December 31, 2012
With its swirled, brushed metals and clouded, back-lit pillars, the Westgate Resort’s Edge Steakhouse is setting a tone as the newest upscale eatery at Canyons Resort. Like the thoughtful touches around the dining room, the menu is chock full of added ingredients and small twists that make it unique.
"Our guests have been vocal," said Westgate General Manager Brian Waltrip, "and they love this new restaurant. We’ve got a great team behind us, and it’s already running strong. We call it the Edge because that’s what we’re trying to do: We’re on the edge because we are edgier."
Before the new restaurant was launched this winter, the space known as the Westgate Grill had remained the same for 10 years, serving American classics. But after 10 years, it was time for an upgrade, Waltrip said.
"We wanted to update this space but keep that mountain feel," he added. "It’s more contemporary, but it feels so warm. And we started the development 30 days before we opened. Everything moved so quickly."
The concept for a steakhouse came up after the hotel started to look at where most guests were being taken when they left the resort. Time and again, guests were leaving to go to steakhouses around Park City. So when the time came to brand the new restaurant, creating a steakhouse made the most sense.
"It was a natural fit," Waltrip said, "and we made it our own. Everything on the menu is unique with a fine dining element."
The steak product comes from two major beef product purveyors; one is a major distributor to fine dining establishments throughout Las Vegas and the other is an Idaho-based ranch that supplies all the Kobe beef for the new restaurant. Whether guests want classic steakhouse fare, perhaps an 21-day aged, dried rib eye or New York strip, or whether they choose something more outside of the box such as the buffalo short ribs or the venison chops with sausage, the restaurant is aiming to capture the familiar and the unexpected all under one roof.
"It’s hard to even pinpoint a favorite dish," said Executive Chef Kyle Smith. "Everything on the menu has something a little unique going on. Everything is well-executed."
"There are a lot of unique things on the menu, but when it comes to our steaks, it’s just salt and pepper," he added. "A good steak should speak for itself."
When it came to designing the menu, Smith said he wanted to put a ‘twist’ on the traditional steakhouse, adding sides such as quinoa and duck fat fries alongside classics such as creamed spinach. Its extensive offerings of seafood were another feature Smith wanted to provide. Even the starters have a touch of flare, including steak sashimi, pork belly and Alaskan king crab cakes. The desserts come with a spin, served in individual-sized shot glasses so that guest can sample more than one.
Edge Steakhouse officially opened its doors in late December, just in time to catch guests arriving for Christmas. The rustic rock textures lining a wall and a central fireplace counter the smooth modern lines in the lighting and seating. A thousand varieties of wine stack the back wall in a glass-encased wine cellar at the back of the room.
"This is Las Vegas meets the mountains," Waltrip said. "It’s warm and you feel like you are in a mountain lodge, but it still has a contemporary feel. Our guests are blown away, and we hear it every night."
The Marketplace, another added feature for hotel guests at Westgate Resort, offers a small collection of gourmet food stuffs and alcohol. Local purveyors of pickles and salsa line the shelves in the small store, offering enough food for guests to be able to pick up dinner.
300 Canyon Resort Dr.
435-655-2260, Ext. 40060 Monday thru Sunday from 5 to 10 p.m. Parking is available in the lot behind the Westgate Park City building.