Jesse Shetler, principal owner of Main Street staples No Name Saloon and Grill and Butcher's Chop House and Bar, said Mark Fischer, owner of the Boneyard property, has asked him to open a restaurant there for several years.
Shetler said now that the economy is on the rise, he finally decided to unveil his latest vision last fall, a restaurant and bar created with the help of his business partners.
"My thought was to make sure this place crosses many boundaries and is desirable to all ages and demographics," he said. "Crossing all borders means not just so much the age groups and demographics but also doing things here that I can't do in my restaurants on Main Street."
The larger, more open layout lends itself to creating several distinct areas for whatever mood customers are in when they walk into the restaurant, Shetler said, adding that he is in the process of creating an outdoor patio with a fireplace and heaters for the winter as well as a rooftop patio with "outrageous views" of the city.
Inside the restaurant, Shetler said they are building out a "wine dive" area.
"[Garcia] is an instrumental part of this establishment, and his experience as an accomplished fine dining chef is key to what I wanted to create in here on a 'gastro pub' level," Shetler said. "Anyone who has been here [in Park City] more than one or two years either knows [Garcia] or knows of him because of the restaurant he used to own."
The former owner and chef of Chez Betty has created a menu centered on the charcoal and wood-fired grill, the only one in Park City, according to Shetler. Entrees like Atlantic salmon, flat-iron steak and root beer barbeque ribs are cooked on the grill for what Shetler calls a fresh-quality and fine dining spin on comfort food.
While the bar heavily emphasizes craft beer serving 80 different types, including 20 on tap, there are all kinds of domestic and imported beers served in bottles.
Both food and drinks can be enjoyed throughout the restaurant, which will all offer different atmospheres. Shetler said the goal of the restaurant is to welcome all customers, including large groups, couples on dates or those that simply want to drop in for a drink and a high-quality meal or appetizer.
"When they walk in, I want them to instantly feel comfortable in their surroundings," he said. "Whatever mood you're in, you can choose which area you want to sit in."
Boneyard Saloon and Kitchen: