Sushi by Scratch Restaurants comes to Deer Valley
Sushi by Scratch Restaurants: Deer Valley features one long counter placed in the center of the restaurant where three sushi masters provide an omakase tasting menu experience for just 10 guests per seating.
The 17-course sushi experience from Michelin-starred Chefs Phillip Frankland Lee, co-owner and executive chef, and Margarita Kallas-Lee, co-owner and executive pastry chef, has arrived at Grand Hyatt Deer Valley and continues to raise the bar for dining in the greater Park City region and Deer Valley East Village area.
The dinner begins with a welcome cocktail and canapé service before an immersive nigiri tasting menu showcases fish and shellfish flown in twice a week from Tokyo’s world-famous Toyosu Fish Market. The menu features new creations along with some of Chef Lee’s signature pieces such as hamachi painted yellow with sweet corn pudding and topped with a fine sprinkle of breadcrumbs made from Kallas-Lee’s famous sourdough; aged blue fin tuna served with Lee’s homemade soy sauce and fresh wasabi; albacore wrapped in sake-soaked nori and topped with ponzu, fresh wasabi, and crispy onions; a serving of Lee’s signature roasted bone marrow nigiri seasoned simply with soy sauce, sea salt, and freshly grated wasabi root; followed by unagi that’s fried crispy in the rendered bone marrow fat from the previous course and then dressed with poblano yuzu kosho, soy sauce, ponzu, lemon, and sea salt.
For dessert, guests enjoy Chef Margarita’s matcha bon bon with makrut lime, white chocolate, and shortbread, paired with a hot green tea brewed with umeshu plum wine, smoked lavender honey, and fresh yuzu.
The sushi is complemented by an in-house beverage program, featuring a thoughtful selection of Japanese sake and whisky. Three beverage pairings are offered, priced from $105 to $125. The first includes three sakes, two micro cocktails, and a beer; option two includes six sake pours; and the third includes six pours of Japanese whisky. Beverages are also available à la carte.
The omakase is offered Wednesday through Sunday, with seatings at 5 p.m., 7:15 p.m., and 9:30 p.m. Cost is $245 per person. Reservations are suggested.
Stein Burger Food Truck Rolls Out
Stein Burger is the newest dining experience at Stein Eriksen Lodge that’s serving the Lodge’s famous Stein Burger and other après favorites throughout the remainder of the ski season.
Adjacent to the top of Viking Lift, and just outside Stein Eriksen Lodge’s Troll Hallen, the new Stein Burger food truck is the place to find the namesake burger plus Caesar salad, grilled vegetable quinoa salad, wild game chili, tomato soup, hot dogs, and chicken fingers, along with margaritas, Moscow Mules, and a selection of beer and wine. Hungry skiers can feast and sip in the nearby enclosed heated yurt from 11 a.m. – 3 p.m. each day.
“The casual, convenient food truck delivers a new option for guests to savor a delicious meal specially prepared by Stein’s culinary team or grab a drink to toast an unforgettable ski vacation,” said Russ Olsen, President & CEO of Stein Collection.
Park City Spring Wine Festival
From April 9-11, the annual Park City Spring Wine Festival returns to Canyons Village, where attendees can enjoy tastings from over 100 wineries, live music, wine hikes, expertly paired meals from top local restaurants, and seminars hosted by prominent winemakers and sommeliers. For more information, visit ParkCityWineFest.com.
Reimagined Cena Ristorante & Lounge Reopens
Cena Ristorante & Lounge, Chateaux Deer Valley’s flagship restaurant, has reopened after a nearly $800,000 restaurant and bar renovation. Cena marries indoor and outdoor elements with natural design and warm, light woods. The interior and outdoor patios are now linked by double French doors that create a light, airy feel for guests enjoying a meal or après cocktails.
“Guests can enjoy Cena’s house-made Italian cuisine and full bar service in the comfort of a reinvigorated dining space, providing a brand new way to experience The Chateaux Deer Valley,” said Russ Olsen, President & CEO of Stein Collection.
Inspired by the redesign, Cena’s new executive chef, Tobin Torrez, created a fresh menu that diners can enjoy for lunch and dinner. Breakfast for two is included with every stay.
The restaurant’s new dining sections also include a private dining room that accommodates more than 30 guests for larger groups or special events.
