The alarm goes off at 7:30, and you’re out the door to Park City Mountain with coffee in hand by 8. It’s not a powder day, but the coverage is good and the whole mountain is open, so you start from Canyons Village, where the morning sun hits the slopes first.

You ride the Red Pine Gondola up from Canyons Village, sipping the last of your coffee as the cabins rise over the trees. You take the short trip down to Tombstone Express, legs waking up with each turn. From there, you keep moving east, linking lifts like breadcrumbs across the resort, moving from Tombstone to Peak 5, Dreamcatcher to Iron Mountain, then across the Quicksilver Gondola over to Silverlode, chasing soft snow and the satisfaction of crossing the country’s largest ski area one ridge at a time.

By late morning, you’ve made it to Town Lift on the furthest edge of the Mountain Village side. It’s quiet on the plaza and offers a great chance for a lunch break. You unclip, grab some food from Davanza’s and take it to-go — balancing a burger in one hand as you ride back up through the trees, watching the town fade beneath your board.

After lunch, you head for Pioneer Lift. The wind cuts a little sharper at the top, and you drop into Blue Slip Bowl, a broad, gladed pitch that rolls naturally toward the valley. Decades ago, ski patrollers and lift operators used to sneak through this very terrain as a shortcut home after their shifts. Management eventually caught them and handed out literal blue termination slips — hence the name.

From there, you cruise over to a run called Claimjumper, a green trail that remembers another piece of the history beneath Park City Mountain. Claimjumper follows the line of enormous waste rock piles left from the mining era, where tons of excavated earth were pushed over the hillside more than a century ago. The terrain shaped by miners now makes for one of the mountain’s most natural cruisers. If you’re looking for more history, tag along on the Park City Museum’s Silver to Slopes historic mining tour for a guided look at the historic mine buildings still standing across the resort.

For something wilder, dedicated hikers can try the bootpack up Jupiter Peak, which rewards you with views across the Wasatch and, after a storm, deep pockets of untracked powder. Or, if you’re feeling exploratory, try the Colony trails on the Canyons Village side — sunny, sheltered, and sometimes freshly groomed even late in the day.

When the lifts slow and the sun dips a little lower on the horizon, you trade your downhill setup for skins and meet the crowd at the base of First Time chairlift for the Offset Bier Co. Thursday night uphill.

Headlamps flicker in a long line up the mountain, the steady rhythm of skins on snow syncing with the bass line of some Bluetooth speaker buried in a pack. The climb is part workout, part social hour, and when you top out, you pause to take in the valley lights before skiing down in the dark.

Back at Offset’s brewery, the group gathers over beers and homemade chili. Someone’s talking about next week’s route, and someone else is already checking the forecast. You raise a glass to your friends, celebrating another classic Park City Mountain day.

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You’ve skied Deer Valley Resort before, drawn each year by the flawless grooming and the wide-open blues. But this season, it’s a whole new mountain.

Deer Valley’s long-anticipated expansion finally arrives this winter with 80 new runs and seven new lifts, opening up a world of higher, more varied terrain than before. The new trails off Park Peak and Big Dutch Peak offer untouched terrain that is steeper, longer and just a little wilder than what you’re used to.

“In the Park Peak zone, this is all very advanced terrain,” said Mark Chytka, the resort’s snow safety and ski patrol director. “These are north-facing slopes, and the trees are full of really cool little rock features and stuff that Deer Valley traditionally doesn’t have.”

So you start your day on the east side, where over 1,000 new parking spaces make it easy to gear up at the new East Village base area. Hop on the East Village Gondola and ride it all the way to the top of Park Peak, topping out around 9,350 feet with views that sweep across the Jordanelle Reservoir and back toward Bald Mountain.

You fumble the gondola unload, drop a ski and pretend no one saw. It’s early season; you’re rusty. It’s time for Redemption — the new double-blue off Park Peak that runs along the rolling ridge where you can carve some turns and boost your ego a bit. It feels, as Chytka put it, “like Stein’s Way on steroids.”

You veer left off the ridge into the steeper glades that drop from Redemption, choosing from one of six chutes into north-facing trees and rocky lines. Of the six, Ophelia calls your name. It drops north through hidden channels that make you forget you’re still at Deer Valley at all, and it’s perfectly named if you happened to be listening to Taylor Swift’s new song on the drive up.

“This whole side of Park Peak is complex terrain,” said Chytka. “The trees are full of these really cool rock features and little gullies that are totally new for us.”

You lose your friends somewhere along the ridge but can hear them hollering through the powder in neighboring lines on Nemesis and Hellcat, all delivering a mix of tight trees and wide open pitches that funnel back to the base of Revelator Express for quick laps.

But, chasing turns that feel more like classic Deer Valley, you keep traversing toward Big Dutch Peak.

“Big Dutch is really comparable to Flagstaff,” said Chytka. “Maybe a touch steeper, about the same length and really fun.”

If you’re skiing with family or newer skiers, head for the Pinyon Express lift. It serves some of the country’s only true high-alpine beginner terrain, where runs like Clipper and Golden Age give learners that same big-mountain experience without the high-stakes adrenaline spike. The terrain connects to Homeward Bound, a classic green run that winds along the mountain’s shoulder and carries you all the way back toward Silver Lake Lodge, rejoining the traditional Deer Valley terrain of wide groomers and tree-lined boulevards.

After a day up top, the Deer Valley classics still wait below with Taste of Luxury dining events, DJ sets at Chute Eleven and the chance to Ski With a Champion alongside Olympic legends like Ted Ligety or Jillian Vogtli.

Before you make your way back to the East Village, you take a lap on Bald Eagle Mountain, dropping into Champion, Deer Valley’s legendary World Cup moguls run. Come Jan. 16, this slope explodes with lights, music, cowbells and crowds stacked along the fences cheering on the world’s best moguls and aerials skiers.

Today, though, it’s all yours. You stand at the top and picture the athletes charging down under the lights, then try your own version. You may not be World Cup ready, but close enough.

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Getting to the slopes this winter is easier and greener than ever. The Wasatch Back’s free public bus system, High Valley Transit, connects Kimball Junction, downtown, Park City Mountain and Deer Valley Resort, with frequent shuttles that make accessing the hill easy thanks to onboard ski and snowboard racks.

Buses run from early morning through the evening, with direct routes to both resort base areas, so you can skip the parking hunt entirely — and take all 10 of your friends with you at once. Every High Valley Transit bus is wheelchair accessible, with additional options for accessible vehicles to come straight to your location to help transport you to and from the bus stop.

If you’re driving, both resorts offer multiple parking options, though a little planning goes a long way. At Deer Valley Resort, parking at the Snow Park and East Village base areas is free and typically fills early on busy weekends, so riding the bus from nearby park-and-ride zones or carpooling is highly encouraged.

Park City Mountain’s Canyons Village base looks a bit different this season. The Cabriolet lot is closed, but a new parking garage is set to open mid-season, with free surface parking remaining nearby. The main Mountain Village base uses a paid reservation system before 12 p.m., transitioning to free parking in the afternoon.

Whether you park or ride, it’s worth leaning on the local transit network. It’s fast, free and delivers you straight to the lifts without the morning chaos.

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How far can $50 get you on a Saturday night on Main Street in Park City? As writers on humble budgets, my friend Klara and I decided to find out.

“What’s your ideal night out?” she asks me. We’re driving home from covering the JANS Winter Welcome gala, so we’re fresh off a free and fancy meal of salmon and beef, wine and coffee, expensive gowns and paddle raising with Olympians and their parents. A very Park City start to our investigation into Old Town nightlife.

The ideal night out, in my mind, is dinner, drinks and dancing, as well as a nightcap or breakfast the morning after to debrief on the night.

With dinner done, we stop by Walmart to buy a disposable camera, a necessary tool to capture the cherry on top of any night out: at least one unflattering, unforgettable photo.

We get home and get ready. Klara lends me a green, fuzzy jacket, and we pick over her sunglasses collection for suitable pairs. Then she pulls out a shot ski and opens the liquor cabinet for a bottle of Ouzo, a dry and licorice-like Greek aperitif I’ve never tried before. To my surprise the Ouzo is smooth, and the shot ski is easy to coordinate. No more pre-gaming. Here we go!

Our Lyft driver takes us to our first stop at the bottom of Main Street, O’Shucks White House (628 Park Ave.). It’s Saturday night in late October, still shoulder season, and the streets are somewhat predictably empty. “Do you want me to take you somewhere else?” our driver asks. Sweet, but we’re on a mission. “No,” I say, “we’re right where we’re meant to be.”

Inside, the tables are bare but the bar is full. We sit down, and Klara recognizes someone from the gala. I can’t hear their conversation over the noise of the bar and the TVs. What are we drinking? We start with the ’Shucks Old Fashioned ($12) because I love whiskey. I ask to take a picture of them together for the magazine, and the girl says yes and later pulls me aside to tell me her mom will kill her if she sees that she went out. I can’t help but laugh. Don’t worry, I say, just tell us where to go next. Tonight, the reliable O’Shucks is our launchpad.

The girl and her friends leave to smoke, and we leave, too. There’s a bar with a club vibe just next door, they tell us, and sure enough, beneath a Sotheby’s I’ve passed a dozen times is Downstairs (625 Main St.), a couple bouncers and a small sign the only clue that there’s anything there at all. We step down the stairs. Ropes divide private sections. It’s dark, but the upholstered walls flash with color. A few people are dancing, but most are sitting and taking the moment to talk while the beat winds up. The dancing’s good, but the drinks are $18, and we realize Downstairs may be a place to end the night rather than start it. On our way out, the stairs have a parting gift, each step offering a piece of advice for our night: “staychill,” “stayblessed,” “stayreal” and, finally, “staylit.” So true.

We walk up the street and decide to try the No Name Saloon, which a couple people have recommended and Klara says could be a favorite.

No Name is warm and kitschy, wears the ski town thing on its sleeve. Bric-à-brac abounds: a U.S. map made out of license plates, vintage neon Coca Cola signs and black-and-white photos of miners, plus TVs everywhere. We walk upstairs to an outdoor balcony area and are delighted to find decommissioned gondolas made into booths. Klara’s turn to choose a drink. We take a $10 vodka Sprite to a little corner of the balcony to sip and people watch.

We see a group of women we feel will treat us charitably and approach them. Klara is the newspaper’s ski reporter — she makes a living off of awkwardly approaching people on the slopes and asking them questions, so I wind her up and deploy her into the field. Flawlessly, she interrupts their whole deal and asks how their night’s going, if they wouldn’t mind telling us what they think of Park City nightlife.

“Main was alive last night, and tonight it’s, like, eerie,” one of them says. They’re celebrating one of their birthdays and came for the weekend. Apparently Friday was a better day for being out, but they’re still having fun tonight, and No Name is their winner of the weekend. “Perfect bar vibe,” one says. “You can get any drink you possibly want; you can get rowdy.” I ask them to take our picture, and after downing our drinks, it’s already time to move on. We’ve got $28 to go.

At about midnight we head to The Cabin (427 Main St.). There’s a band upstairs and a DJ downstairs, the bouncer says. We start with up, where Corey Mon is playing on stage. As we walk in and look around he ribs us. “Finally, they’re here! We can get started.” He plays a little riff. “Thanks for coming, ladies!” Anytime, Corey. The band plays funky, bluesy rock, and we decide the $18 coconut margarita is worth torpedoing our budget. We dance for a minute before heading down to see the DJ.

That’s when we see him: DJ SAUCI, in all his glory, and it seems we may have found the party. With long black hair covering his face and an all-black mesh top, he mixes Miley Cyrus’ “See You Again” into Cascada’s “Everytime We Touch,” and the girls in front of us turn to one another and clasp hands, singing as they lock eyes. The millennial pandering is hitting hard, and I am activated. I drink all the coconut margarita myself without thinking.

As if it couldn’t get any better, then comes “Mr. Brightside.” SAUCI whips his slung guitar around and rips a solo to accompany the club mix. The crowd goes wild. I can die happy. This DJ in his fishnet sleeves is making middle school Parker feel very fulfilled right now. I take a photo of a Mad Hatter and Elvis dancing on the balcony, and some boys take ours. They ask for our numbers, and that lecherous shouting in my ear means it’s time to go.

It’s about 12:30 a.m. We’ve got time for one more. We walk up the street to The Spur Bar & Grill (352 Main St.), which is the only place so far that I’ve been to before. There’s a downstairs, upstairs and back bar, which wasn’t open the last time I was here and has its own stage. Steven Bosco Band is playing, so we head back to listen and dance to country rock.

This is the kind of bar environment I expected would crowd the night, but as our last stop, it’s welcome. Seats and booths surround an island bar. The band plays a stage in the corner. The crowd is older, and they hoot and holler. The night’s end is drawing close, and everyone knows it. Now is the time for shots.

I’m learning a lot about Klara tonight, including that she doesn’t really seem like a shots girl. Too bad! We order well tequila for $10 each and lay it back. While she sputters, I’m delighted to see a Mezcal Sunset cocktail on the menu made of Wahaka Mezcal and Disaronno. Mezcal’s my favorite. I’ve seen more of it in Utah lately, but it’s still a treat to find. We’re over our $50, so I’ll have to come back another time.

We decide to end the night back at No Name Saloon, an over-budget vodka Sprite nightcap to celebrate the journey up Main. The liquor cabinets lock up at 1 a.m., and the house lights come on almost immediately. But we stay and chat for a while longer. It was a good night. A bar crawl can easily feel like a chore, but this one was fun. $50 may not get you far in Park City, but it got us far enough.

Our Lyft takes us home, and we have one more stupid shot of High West bourbon off the shot ski. The coffee with dinner takes its toll. We stay up until 6 a.m. and talk about everything. A stuffed ski patrol bear helps us eat Milk Duds and pizza. We debrief. We pass out, and in the morning we take one last unflattering selfie for the road.

Thanks, Park City.
See you next weekend!
xoxo

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If you’re tired of the same old holiday meals and craving something different, why not treat yourself to some fantastic pizza? Break away from the traditional dishes and indulge in the creativity and bold flavors that Park City’s top pizzerias have to offer. Whether you’re in the mood for gourmet toppings or classic favorites, these pizza spots will add a delicious twist to your holiday dining experience!

Red Banjo Pizza Parlour on Main Street brings together local charm, six decades of service as the oldest business in Park City and delicious pizza. Their signature Red Banjo Special combines fresh mushrooms, black olives, green peppers, Canadian bacon, pepperoni, sausage and onions for an unforgettable flavor combination. With gluten-free and cauliflower crust alternatives plus fresh lemon wedges to enhance every bite, this cozy spot on Main Street perfectly captures the area’s vibrant atmosphere.
322 Main Street, Park City

Fuego Bistro and Pizzeria represents a dedication to authentic Italian dining through careful craftsmanship and premium ingredients. After extensive research, the owners selected a specialized wood-fired oven designed specifically for their vision. They prioritize locally sourced, organic ingredients whenever possible, creating an affordable family destination that focuses on exceptional Italian fare. Don’t miss the Wasatch — their specialty pizza featuring honey tomato chipotle sauce, mozzarella, pancetta, fresh pineapple and cilantro.
2001 Sidewinder Drive, Park City

Chop Shop in Kimball Junction offers an innovative combination you won’t find elsewhere—premium meat cuts alongside Detroit-style, wood-fired pizzas made completely from scratch. The standouts include their gluten-free masterpieces, combining tangy tomato sauce, melted mozzarella, and savory salumi. Their commitment to exceptional ingredients ensures every visitor enjoys a truly memorable dining experience.
1177 Center Drive, Park City

Matilda, the town’s latest pizza spot, showcases Australian-inspired cuisine through the expertise of the team behind Park City favorite Five5eeds and, recently, Tilly’s Charcoal Chicken. Their naturally leavened sourdough crust is the result of careful experimentation with hydration levels, fermentation timing and ingredient proportions. The result delivers a delightful texture balance — crispy exterior, light and airy interior, enhanced with the distinctive tang of sourdough that only natural fermentation can achieve. Try the calabrese pizza for a touch of heat.
1600 Snow Creek Drive, Park City

LOMA, the sister eatery to Twisted Fern by Adam Ross, is serving up a fresh take on Italian food, where the true flavor of every ingredient shines. This restaurant crafts dishes that are lighter than classic Italian meals but still capture that authentic taste. Come and explore a special menu with must-try items like their wood-fired white clam pizza and bresaola pizza.
900 Main Street, Park City

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For Chef John Murcko of Firewood on Main, the holidays don’t have to be about elaborate meals or fussy presentation — what matters most is sharing food that brings people together.

“There’s nothing greater than having people into your home and enjoying great food,” he said. “Or coming into the restaurant,” he adds with a laugh.

One of Murcko’s favorite ways to celebrate is with a fondue night, a tradition that’s as interactive as it is indulgent. Murcko serves his fondue with steak bites, fresh fruit and crusty bread, encouraging guests to mix and match flavors as they please.

“It’s really great for families and friends to get together,” he says. “It’s not too complicated for people if you start off the process right. It’s very easy for the host once it’s made and everybody’s sitting down.”

The key, he says, is all in the technique. It starts with a base of wine, or apple cider for a non-alcoholic option, then, thicken that base with a slurry of cornstarch and water.

“When you’re emulsifying cheese into wine, you have to slightly thicken the wine to the consistency that you want your fondue to be,” Murcko explained. “If you just try to blend the cheese into the wine and the shallots and the garlic in the beginning, it will separate.”

Once the base is ready, he whisks in a balanced blend of European cheeses, using enough of the fattier cheeses to ensure a creamy finish. As the cheese is added, whisk passionately, Murcko said, which results in a smooth, rich fondue that can bubble and crisp without breaking.

A fondue pot is ideal for serving, keeping everything warm and gooey through the evening, and he recommends the ​​Swissmar Sierra Cast Iron Fondue Set on Amazon. But if you don’t have one, Murcko said a cast iron pan works just as well — it holds heat beautifully and can be reheated if it starts to cool. And for many fondue lovers, the best part is what’s left behind.

“So many of my friends and my wife love the crustiness of the cheese that cakes on the bottom,” Murcko says. “That’s people’s favorite part.”

When it comes to hosting for the holidays, Murcko said the key to pulling off a stress-free meal is having everything ready before you start cooking — the mise en place principle foundational in professional kitchens. If everything is measured, chopped, diced and sliced first, then all that’s left is the cooking part, which takes a lot of the pressure off.

But if you want a break from that responsibility, Murcko said they’re happy to host at Firewood, with winter menus and warm drinks woven through their offerings — for adults and kids too, so the whole family is happy.

Try out Murcko’s fondue recipe to wow at your next winter gathering.

Chef Murcko’s Classic Cheese Fondue
Ingredients
 – 2 cloves garlic, minced
 – 1 shallot, finely chopped
 – 3/4 cup dry white wine
 – 1 teaspoon cornstarch mixed with
1 tablespoon cold water (slurry)
 – Pinch of nutmeg, to taste
 – 16 oz Val d’Aosta Fontina cheese, shredded
 – 10 oz Emmentaler cheese, shredded

Instructions
 – In a medium saucepan, bring the garlic, shallot and wine to a gentle boil.
 – Whisk in the cornstarch slurry until the mixture begins to thicken slightly.
 – Gradually whisk in both cheeses, a handful at a time, until smooth and velvety.
 – Season with a pinch of nutmeg to taste.
 – Transfer to a warm fondue pot and serve immediately.

For dipping:
Crusty sourdough bread, tart apple slices, ripe pear wedges, sautéed mushrooms, grilled steak cubes, cooked shrimp and a mix of pickles — all perfect for soaking up that rich, melty cheese.

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For Chef Pierson Shields of Matilda and Tilly’s Charcoal Chicken, holiday cooking is all about smart preparation and bold flavor. When it comes to hosting those elaborate dinners for friends and family, he’s got a few tips to make the evening run smoothly.

His top advice? Brine your bird. Whether it’s turkey, chicken or pork, Shields said soaking those proteins in a salt water mixture for a few hours will inject extra moisture and flavor that will have your guests asking for the recipe. It’s a strategy they use at Tilly’s, and for home cooks, Shields said it’ll buy some leeway if it’s forgotten in the oven for a few extra minutes.

Speaking of the oven, the other tip to make Thanksgiving and Christmas meals run smoothly is to mind the oven space.

Rather than cooking the big turkey or beef in the oven, consider using a smoker or grill for the larger items, leaving the oven racks for more of the sides.

“That’s what people run into a lot, is they put this big bird in a single oven, and then they have 5, 10 other things to cook, and they can’t. So then the bird sits out, and then the bird goes back in, and then the bird sits out,” Shields said. “Just do that bad boy outside.”

Once it’s cooked to the right color, wrap it in foil to retain the heat and preserve the flavor.

Shields said since he’s often working Christmas in the restaurant, Thanksgiving is the holiday he most enjoys, especially celebrating with Friendsgivings.

“Doing friends Thanksgivings has always been super cool because then everybody brings only their favorite dishes,” he said. “You get different people, different cultures, different food. And sometimes it just turns into some of the best meals you’ve ever had because it’s what they grew up with or it’s what they wish they had if they were with their family.”

When it comes to his favorite holiday staple, Shields said stuffing is his go-to. Think chorizo, focaccia, a bunch of veggies, plenty of herbs and baked to that crispy golden goodness. The trick with a good stuffing is to avoid soft breads like brioche that will turn to mush. To follow the meal, nothing beats a chocolate chip pecan pie, and what to do with leftovers?

“Sandwiches, all day,” he said. “That’s where we’re at. Ham, turkey, the stuffing, you got cranberry sauce on there. You can make a killer sandwich to watch a little football and hang out.”

Check out Shields’ stuffing recipe below to try it yourself this season. For those hoping to skip the at-home hassle for Thanksgiving, the chef said the restaurants will be selling meal kits for the holiday.

Chef P’s Chorizo Stuffing
– 8 cups focaccia cut in cubes (we love Levity)
– ½ cup unsalted butter
– 1 diced yellow onion large
– 1 cup diced celery
– 4 garlic cloves, minced
– 1 pound bulk chorizo (we use Tooele meat)
– 3 cups chicken stock
– 1 large egg
– 1 tablespoon chopped rosemary
– 1 tablespoon chopped sage
– 1 bunch chopped parsley
 – salt & pepper to taste

INSTRUCTIONS
 – Preheat the oven to 350°F. 9 x 13-inch baking
dish sprayed.
 – Place the bread in a large mixing bowl. 
 – In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the bread.
 – In the same pan, cook the chorizo over medium heat for 8-10 minutes, until browned and cooked through, breaking up the chorizo. Add the browned chorizo and fat to the bread cubes and vegetables.
 – Add the chicken stock, whipped egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.

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Charred Peak, created by HANDLE’s AJ Anderson, showcases the simplicity yet originality of the mixologist who took first place at this year’s Mountain Mixer cocktail contest. Just four ingredients, stirred not shaken, and served over one simple ice cube, Anderson describes it as a cross between a Manhattan and an Old Fashioned.

When creating the cocktail, Anderson said he was inspired by the holidays, aiming to craft something to slowly sip on while spending time with loved ones — think cozy nights by a fire during Christmastime. The use of Utah-based Waterpocket’s Notom, an herbal liqueur based on a German-style Krauterlikor, is a nod to his family heritage plus the restaurant’s dedication to sourcing local ingredients.

Notes of peppermint, galangal and dark fruit, alongside subtle nutty and smokey flavors from the chestnut syrup and bitters bring this sexy winter-weather cocktail to life. Stop by HANDLE this winter to have Anderson make it for you, or try it yourself from home with the recipe below.

Charred Peak Cocktail
by HANDLE mixologist AJ Anderson

– Alpine Whiskey – 1.5 oz
– Waterpocket Notom – .5 oz
– Chestnut orgeat syrup – .25 – .5 oz
– Charred cedar and currant bitters (Bitters Lab) – 2 dashes
Stir and pour over a large ice cube
Garnish with dehydrated citrus and burnt rosemary

How to make a chestnut orgeat syrup:
7 ounces Shelled Chestnuts
– 1½ cups Sugar white
– 2 cups Water
– ½ tsp Almond Extract
– ½ tsp Vanilla Extract
Simmer water, sugar and chestnuts on the stove for 15-20 minutes. Add almond extract then, using an immersion blender, blend until no large chunks remain. Strain then add vanilla extract.

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The holiday season is a great time to discover unique, meaningful gifts, and what better place to start than your local consignment stores? These treasure troves offer one-of-a-kind finds that can be perfect for everyone on your list, from vintage décor and stylish clothing to charming home goods and delightful knick-knacks. Shopping locally not only helps you uncover standout gifts but also supports small businesses and the community. Plus, with consignment shopping, you’re making an eco-friendly choice by giving pre-loved items a new lease on life.

Right At Home

1745 Bonanza Drive, Park City 84060
Owners Melissa O’Brien and Tina Pignatelli have curated the space inside Right at Home, and you’ll immediately feel like you’ve entered an upscale boutique — without the boutique price tags! Specializing in high-quality home furnishings and decor, Right At Home’s constantly changing inventory features everything from handcrafted pottery to designer pieces at a fraction of their original cost. Whether you’re hunting for a statement chandelier or a quirky coffee table book, the constantly changing collection ensures there’s always something new to discover with each visit.

Pebbles & Twigs

3126 Quarry Rd #4A, Park City 84098
Looking for a touch of whimsy in your shopping? Pebbles & Twigs is the perfect destination! Owned by Andrea and Kuen Damiano, this shop is a treasure trove of unique and rare items. They specialize in “mountain elegant” pieces, sourcing high-quality goods, often from model homes and upscale brands like Bernhardt, making it the ideal place for hunters seeking that special find. To keep the inventory fresh, items are marked down by 15% every 30 days. Stop by this enchanting store to discover pieces that will have everyone asking, “Where did you find that?!”

RE Park City

1100 Iron Horse Drive, Suite B, Park City 84060
RE Park City is the exciting venture of two business veterans who are merging fashion-forward thinking with an eco-conscious approach to luxury retail. Co-owners Eileen Mullane and Jennifer Redington have transformed their passion for premium fashion and sustainability into an upscale shopping experience where coveted designer clothing, luxury handbags and high-end accessories from brands like Chanel and Gucci find new life. With decades of experience as the former owner of Right At Home, Mullane combines deep retail knowledge and strong community ties, making her an ideal resource for fashion enthusiasts.

ReStore

6280 Silver Creek Drive, Park City 84098
Shopping for a cause has never been easier! Meet ReStore, the consignment store with a big heart, operated by Habitat for Humanity. When you shop at ReStore, you’re not just finding amazing deals on furniture, appliances, and building materials for your next DIY project — you’re also directly supporting Habitat for Humanity’s mission to build affordable housing right here in our community. So, whether you’re sprucing up a room or tackling a full renovation, you can feel great knowing your finds are making a real difference. And keep an eye out for markdowns! Items are reduced by 10 percent every few weeks until they find a new home.

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We live in the Wild West — and sometimes pulling out a full cowboy look can feel a little too Yellowstone. But this season, luxury houses from Dior to Louis Vuitton are leaning into Western-inspired style, blending rugged, equestrian and refined influences in all the right ways.

If you don’t want to look like an extra from a rodeo, channel the nostalgia with sophistication. Think Western with polish: pair your cowboy boots with tailored denim and a structured blazer, or drape a wool coat over your look to add an urban edge. Balance is everything — let bold accessories define the mood without overpowering it. Try a touch of fringe, a statement belt buckle or a sleek leather hat, then soften it with a silk slip dress or a cozy knit to keep it effortless and feminine.

For a more bohemian twist, go for a ruffled dress and cowboy boots topped with a suede jacket. For a sleeker take, skip the denim and pair black slacks with a pussy-bow blouse, finishing with Western-inspired boots for that French-girl-meets-YSL edge.
Whether you’re heading to dinner on Main Street or an après-ski soirée, embrace the West in quiet, confident ways — blending mountain spirit with elevated style.

Stylist Vanessa Di Palma Wright, founder of DistriktF — Where Fashion, Fotos, Fêtes, Feminism, and Finance come together under one roof — a creative community where style is personal, emotional, and proudly unpredictable. DistriktF.com

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