Food & Drink

Stellar Staycation: A Delectable Escape to Pendry Park City

Get away without going too far with a visit to Pendry Park City with first-class rooms in Canyons Village and try Dos Olas, KITA, and Après Pendry Restaurants.


Recently, my wife and I enjoyed a long weekend staycation at Pendry Park City, a sprawling, gorgeous array of first-class rooms and residences in Canyons Village at Park City Mountain, and also boasting a bevy of outstanding eateries. While I’ve written about some of them previously, it was our pleasure to revisit Dos Olas, KITA, and Après Pendry to investigate the new menus there. 

We kicked off our mini vacation at Dos Olas (Two Waves), an inviting Mexican restaurant and cantina at Pendry. The family friendly eatery is vibrant – brimming with color and featuring bold, nature-inspired mural art from Mexican artist Pilar Cárdenas.

Homemade Chips & Salsas

We perused the Dos Olas food and drink menus while we munched on complimentary homemade tortilla chips with chile de árbol salsa and salsa verde. 

Papi Chulo Cocktail

Dos Olas features a full bar serving beer, wine, cocktails and a terrific selection of mezcals and tequilas. Cocktail temptations include the Pica Mucho, made with Cazadores Reposado Tequila, lime, serrano pepper, ginger, and Ancho Reyes Chile Liqueur. I particularly liked a new addition to the Dos Olas cocktail list called Papi Chulo, which translates as “pimp daddy” and features mezcal, lime, passionfruit juice, and chile salt. 

Ahi Aguachile

There are a couple of seafood starters on the menu including a Ceviche Tostada ($14) and a newer appetizer that we loved. It’s Ahi Aguachile ($19): cubes of sushi grade yellowfin tuna on scrumptious black aguachile – an eye-popping and innovative aguachile, indeed – with jalapeño, cilantro microgreens, and radish. The Ceviche Tostada features mahi mahi, avocado, salsa macha, mango, onions and cucumbers. 

Queso Fundido

A warm starter that we really like is Executive Chef Carlos Segura’s Queso Fundido ($14), which is sort of a south-of-the-border fondue made with Oaxacan and Asadero cheeses, roasted ajillo mushrooms, microgreens, and tangy chorizo. Other hearty appetizers at Dos Olas include Quesadillas ($12), Elote on the Cobb ($10), Nachos Grande ($14), and Tortilla Soup ($14). 

Avocado Shrimp Ensalada

There are a couple of generously portioned salads available, including a Baja Caesar ($14) and the salad that my wife ordered. It was the Avocado Shrimp Ensalada ($16), a gluten-free salad of mixed greens, avocado, heirloom tomatoes, grilled shrimp, queso fresco cubes, radish, red onion, and cilantro-lime dressing – a really sensational salad. 

As mentioned, Dos Olas sports a formidable mezcal and tequila selection and the generous general manager the night we visited introduced us to an amazing Oaxacan mezcal ancestral. The term “ancestral” in the context of mezcal refers to the traditional and time-honored techniques employed in its production. Mezcal ancestral is often made using methods that have been passed down through generations within specific communities in Mexico. These methods typically involve a more labor-intensive and rustic process compared to modern industrial methods. The specific mezcal ancestral we had the pleasure of sipping was limited production Macurichos Espadín.

Carnitas Taco Platter

Along with main dishes such as Burritos ($13-19), Enchiladas de Pollo ($18), Fajitas ($21-24), and Coliflor con Mole ($21), Dos Olas offers a range of Taco Platters: Tinga de Pollo ($15) Pesca ($18), Coliflor ($15), Barbacoa ($17), Camarón al Pastor ($18), Carne Asada ($19), and my favorite: Carnitas ($17). My Carnitas Taco Platter was a trio of tacos stuffed with tender, juicy shredded pork carnitas, onions, salsa, and normally, cilantro, which I asked to be left out. The taco platters come with Mexican rice and black beans and guests can choose flour tortillas, corn tortillas, or lettuce cups for their tacos. 

A central Pendry gathering place is Après Pendry, a lobby lounge and bar that’s a great spot for socializing with indoor and outdoor seating, live music, a roaring fireplace, and a convenient place to enjoy breakfast, lunch, après, dinner, and evening libations. 

Après Pendry Eggs Benedict

Après Pendry eating options range from a German Pretzel ($14), Crispy Chicken Wings ($22), Oysters on the Half Shell ($30/6), and beer-battered Fish & Chips ($28), to Steak Frites ($39), Parmesan Chicken Tenders ($22), and a Wasatch Double Steak Burger ($24). For breakfast, I especially like their Avocado Toast ($24) and the Classic Eggs Benedict ($26) with poached eggs on a toasted English muffin, Canadian bacon, Hollandaise sauce, and fingerling breakfast potatoes. 

KITA is Pendry’s fine dining Japanese steakhouse and sushi restaurant. There are two main menus to peruse at KITA. One is the dinner menu, highlighted by wood-fired chops and steaks as well as entrees like Ora King Salmon ($48), Miso Soy-Glazed Chicken ($46), USDA Prime Filet Mignon ($74), 20 oz. Dry-Aged Kansas City New York Strip ($165), and others. And then there is the sushi menu, with an array of Sashimi, Nigiri, and Maki rolls.

Japanese Milk Bread

Each dinner at KITA begins with a service of light and airy Japanese Milk Bread and house-whipped butter with black Hawaiian sea salt – a nice touch. Japanese milk bread, also known as “shokupan” in Japanese, is a soft and fluffy white bread that is characterized by its tender texture, light sweetness, and a rich flavor that comes from the use of milk and sometimes other ingredients like cream and butter.

Hamachi Crudo

The Small Bites appetizer menu at KITA includes dishes such as Katsu Fried Cauliflower ($14), Wagyu Tataki ($24), Wood-Grilled Octopus ($22), Miso Soup ($14), and Edamame with Bourbon Teriyaki ($12) or salted with sesame seeds ($10). Faith and I loved the scrumptious Hamachi Crudo ($28), a gluten-free plate of sushi-grade raw hamachi slices with yuzu-chile emulsion, sriracha aioli, radish, cilantro, and puffed black rice. 

As is the case throughout the Pendry property, service at KITA was outstanding, from our server, Dillon, to the uber knowledgeable and helpful Director of Restaurants & Bars, T.J. Consiglio, whose invaluable input made our wine selections spot-on. 

Hot Tail Maki Roll & Nigiri

I never pass up the opportunity to enjoy the nigiri and sushi rolls at KITA, and this visit was no exception. My wife and I shared melt-in-the-mouth Toro (fatty bluefin tuna) and Yellowtail nigiri, as well as a delicious maki roll called Hot Tail ($30), with maguro big eye tuna, avocado, cucumber, hamachi, and serrano shoyu. It was a marvelous maki. 

Pan-Seared Striped Bass

Moving over to the KITA main dinner menu, my wife considered ordering Miso Tofu & Vegetables ($28) and Ora King Salmon ($48), but ultimately settled on a dish she very much enjoyed: Pan-Seared Striped Bass ($49), a gluten-free entree served with ohitashi spinach, carrot miso puree, microgreens, and silky ponzu beurre blanc, a remarkable seafood selection. 

American Wagyu Rib-Eye

As for me, I wasn’t going to pass up sinking my teeth into one of the sensational steak offerings at KITA, which turned out to be a perfectly cooked Snake River Farms American Wagyu 16 oz. Rib-Eye ($105). It was absolutely divine, wood-grilled and simply brushed with yuzu butter. For even more of a splurge, try the Japanese A5 Wagyu, which is $40 per ounce, with a 3 oz. minimum order. Side sauces for the steaks at KITA include Bordelaise, Ponzu Beurre Blanc, Classic Bearnaise, and Yuzu Kosho Chimichurri. 

In addition to Après Pendry, Dos Olas, and KITA, Pendry dining and drink options also include The Pool House, Ski Beach, In-Room Dining, and Disco Pizza. Wherever you wind up dining at Pendry, it’s the perfect Park City destination for a full-on vacation or just a long weekend staycation. 

Photos by Ted Scheffler & Courtesy of Pendry Park City

Culinary quote of the week: “It’s alright to drink like a fish – if you drink what a fish drinks.” – Mary Pettibone Poole

, , , ,

Join our newsletter.
Stay informed.

Related Articles