Sky Lodge debuts new restaurants |

Sky Lodge debuts new restaurants

Two brand new restaurants, two very different chefs, one location. The Sky Lodge debuted its new restaurants, Table One and Tavern, this week, each offering its own unique variety of Main Street fare.

Table One, with its clean lines and dark woods, features a copper-coated, open kitchen. Chefs are constantly hustling between stations, meticulously plating on the wide, white-marbled island separating them from their diners. On the other side of the island, a 24-foot-long communal table takes up a sizable portion of the dining room, another component to the casual atmosphere.

The design is meant to serve as a conversation point, a chance for guests to strike up a conversation with chefs, and allows every seat in the restaurant to have a clear view of the inner workings of their orders. Whether it’s prepping sautéing or sauce reduction, the food behind the fine dining experience is front and center.

The menu was developed by Table One Head Chef and Utah native Kevin Dalebout. Featuring a mix of locally-produced foods, from free range rabbit to braised shortrib to a dried, aged New York strip steak, the restaurant is high-end but with a relaxed atmosphere.

"I try to go for regional and in-season," Dalebout said. "The menu will be changing with the seasons, adding in local food items."

"This is upscale casual. The vibe of the dining room, it is not so fancy you feel uncomfortable. We want them to understand the menu, to sit at a table where they don’t feel like they have to sit up straight."

For the past nine years, Dalebout has worked as a Deer Valley chef. He got his start in the industry at Los Hermanos, a popular family restaurant in Provo working as a bus boy. Over time he worked his way into a position in the kitchen, leading him to culinary school and eventually to Park City.

It was not until he gave Sky Lodge owner Ken Abdalla a taxi ride, what was a part-time job at the time, that ever leaving the resort seriously crossed his mind. After months of hounding Dalebout to come work for him, when the opportunity came to run a restaurant of his own, Dalebout went for it.

"It was a big thing, leaving," Dalebout added. " but people were telling me I had to do this. It was what I had been working for, my chance."

"Now I’m part of this great team," he added. "I think we can be unbeatable."

Tavern, the second restaurant in Sky Lodge to open this week, features more rustic, hearty cuisine, but with a distinctly British influence. Head Chef Ashley Chapman started his cooking career the same way as Dalebout, bussing tables and scrapping together tips as a teenager. the time he was 19, he moved to London to follow his passion, even spending time working under Gordon Ramsey.

When he moved to Park City, it was to follow his "other half," and he immediately started searching for his next job, his first long-term cooking job in the United States.

"I worked for a few different restaurants, traveled around a bit," Chapman said, "and I think it reinforced what I already knew I liked."

Chapman took the position at the Tavern, a space he called cozy. Down a set of stairs and past a glass-encased wine cellar, the pub-like space feels like its namesake, a tucked away tavern. A wide selection of European beers and wines line the walls. Guests huddle around the small fireplace in the corner.

While original menu items may have included items such as blood pudding and crispy pig ears, the final version is a scaled back mix of classics from the U.S. and England. Ham Hock Terrine and Roasted Bone Marrow share menu space with dishes such as the Truffle Mac & Cheese and Pork Sandwich, an eclectic mix of comfort foods with a European influence.

"There seemed to be similar influence on Main Street, this mountain cuisine style," Chapman said. "I wanted to steer away from that. The first menu had blood pudding and crispy pig ears, but I reined it back from there. I didn’t want to scare people. We kept it recognizable but just tried to do a nicer version, not a quick-and-easy version."

Table One

201 Heber Ave.


Reservations recommended. Complimentary valet parking.


201 Heber Ave.

Open for lunch, dinner, apres ski and drinks

11 a.m. to midnight

No reservations accepted. Outdoor patio seating, weather permitting.

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