More than two weeks before opening, the Hyatt Escala Lodge at Park City’s new restaurant kitchens already smell like a home-cooked meal. And that’s how Executive Chef Amanda Buchanan likes it. It may have taken more than a year since the hotel first opened, but on Dec. 8 the hotel will debut its brand new restaurant, the Hyatt Escala Provisions Company.
And there’s one thing the new space is all about: comfort. From food to atmosphere, food and beverage manager John Beining said the goal is for anyone who stepped in to feel like they were at home.
“We want everyone to feel like it’s a place for them,” Beining said, “not just for the people who are staying here. People can hop off the Sunrise Lift here, come off the mountain, grab a drink at the bar or maybe just a quick bite before heading back out to ski the rest of the mountain.”
Adjacent to the Canyons Resort, the new space has a little bit for hotel guests and condo owners as well as locals, Beining added. Hotel guests might opt for the shopper program, a new feature of the hotel where the grocery shopping is done for guests before they arrive. Locals may prefer a simple Pabst Blue Ribbon beer that comes with a sprawling view of the valley or a grab-and-go sandwich from the kitchen’s little market. Either way, Beining said, he hopes the proximity to the slopes gives skiers and snowboarders another option.
“We this to be the place to be,” Beining said.
The hotel is located directly next to the Sunrise Lift at Canyons Resort and will serve breakfast, lunch and dinner. The restaurant itself overlooks the lift, literally feet away. Inside, a fireplace with a touch of artistic flair a fireplace holding a long, floating fire over glass marbles greets guests. A typographic map sculpted with industrial metals sits behind it.
Inside, an open kitchen layout allows diners to get a sneak peek at what is happening with their food. With the full bar included, the restaurant seats up to 75 people in the winter. During summer an additional 25 people can eat in the outdoor space the hotel plans to incorporate with the restaurant.
“The whole aspect of being able to service our guests as well as bringing in the locals is so exciting,” Buchanan said. “In this area, there’s not a lot of dining options. Bringing this new space into the hotel is going to increase everyone’s knowledge of what Hyatt really is.”
Bouncing between locations, from Atlanta to Albuquerque, Buchanan finally landed in Park City and quickly picked up on the local food scene. Beining and Buchanan worked together to make room on the menu for several local options including honey, which she uses in both the food and with specialty cocktails, trout and, what she expects to become a house specialty, buffalo chili made with Utah buffalo meat.
“The producers we’ve met have been so personable and so spot on that we wanted to business with them,” Beining said about the locally sourced food. “The product was there. And so was the quality.”
Farther down the road, the hotel hopes to bring in events like being a chef for a day where anyone can sign up and spend a day cooking alongside Buchanan or adding in seasonal menus to celebrate the holidays.
Hyatt Escala Provisions Company
3551 North Escala Court
435-940-1234
Mon-Sun: 7 a.m. to 10 p.m.
Full Bar Menu