Before the 2022 ski season ends, you’re going to want to visit the St. Regis Deer Valley. Why? Well, the St. Regis is an outstanding resort hotel with excellent restaurants like RIME Seafood + Steak and Brasserie 7452, not to mention luxurious lodging. But you’ll also want to head up to the St. Regis to enjoy the new seasonal Vintage Room, which opened earlier this year. 

The Vintage Room is an impressive new lux après and lunch lounge – a heated 1,600 square foot tent-like structure with vaulted ceilings located slopeside along one of Deer Valley Resort’s beautifully groomed ski runs – Deer Hollow, to be specific. Although the Vintage Room is only open for lunch and après ski, it has a private nightclub feel to it and features a 30-foot wooden bar behind which St. Regis mixologists create signature cocktails and where chefs prepare all raw bar orders and shuck oysters. A glass case displays fresh seafood, which is flown in daily, and features stone crab claws, ceviche,  oysters, lobster rolls and more. A raised VIP area provides a bird’s-eye view of all the activities and offers wine and Champagne service in addition to cocktails, beer and non-alcoholic beverages. The Vintage Room is open during ski season daily from 11 a.m. to 6 p.m.

There is also a spacious outdoor deck on which to enjoy spring ski days, although you don’t have to ski to visit the Vintage Room – it’s accessible via a wooden walkway from the St. Regis resort’s main building. The deck offers heated seats and a roaring fire pit, with live music daily.  

A highlight of this adult-only fun zone is some of the freshest seafood available in Utah, with raw bar fare as well as hot food items such as poblano and white bean turkey chili, RIME clam chowder, creamy tomato soup with cheddar popcorn and sourdough croutons, and much more. 

Local star Chef Matthew Harris heads up the Vintage Room culinary team that prepares tempting seafood options like freshly shucked East and West Coast oysters, ceviche, lobster rolls, fresh caviar with classic accompaniments, sashimi-style hamachi with olives and peppers, tuna tartare saltines, and a jumbo shrimp cocktail.

The ceviche at the Vintage Room is outstanding and varies depending on what’s fresh, but there is typically octopus, calamari, hamachi, and tuna ceviche on the menu, served with crispy homemade flatbread chips. 

The Vintage Room and St. Regis Deer Valley have partnered with New Zealand’s Cloudy Bay winery to offer exclusive wines by the glass or bottle like Cloudy Bay Pelorus Sparkling Rosé, Cloudy Bay Tewahi Pinot Noir, Cloudy Bay Tekoko Sauvignon Blanc, and others. You can also indulge in Champagne from Moët & Chandon or Veuve Clicquot. In addition, there are a handful of craft cocktails such as the delicious and eye-popping Rolling Fog: Ron Zacapa rum, ginger, and an aromatic bubble that is burst at your table. 

When you visit the Vintage Room, I encourage you to enjoy a lobster roll or crab salad roll. They are both outrageously delicious. The lobster rolls here are Maine-style rolls. That is, the lobster meat is cold and tossed with mayo, celery, tarragon and spices before being piled onto a fresh bun. If you’re looking for a Connecticut-style lobster roll – wherein the lobster is warm and bathed in butter – head over to the Vintage Room’s sister eatery at Deer Valley Resort: RIME Raw Bar. The lobster rolls are served with yummy Kettle chips.  

As mentioned, also served are freshly shucked oysters on the half shell from both the East Coast and West Coast. Each order comes with lemon quarters, mignonette, homemade seafood sauce, and a personal mini bottle of Tabasco. Slurping down those luscious oysters with a glass of Moët & Chandon alongside … it doesn’t suck.

As you’d expect at a St. Regis property, service at the Vintage Room is über professional, from the hostess who seats you to the bartenders and raw bar staff and friendly, knowledgeable servers like Jeremy, with his radiant smile and outgoing, infectious positive attitude.  

One of the very special treats offered at the Vintage Room are humongous stone crab claws served on ice – one of the most delicious things I’ve ever put into my mouth.

Like I said, the Vintage Room will be disassembled for the summer at the end of ski season. So run, (or ski), don’t walk to get in on the fun there. You’ll feel like a pampered VIP, if only for an afternoon.  

Culinary quote of the week: “The only kind of seafood I trust is the fish stick, a totally featureless fish that doesn’t have eyeballs or fins.” – Dave Barry 

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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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