This ski season, the all-new Grand Hyatt Deer Valley opened to the public with a bang. The resort anchors the newly developed Deer Valley East Village–the first luxury alpine village of its kind in North America since 1981, and the Grand Hyatt Deer Valley provides direct access to Deer Valley Resort, including the 300+ new skiable acres, 20 debut runs, and three new chairlifts.
Of particular interest to me are the dining and drink venues at Grand Hyatt Deer Valley. My wife and I recently enjoyed a grand getaway at the all new Grand Hyatt.
They include Hidden Ace, a speakeasy-style bar featuring a curated selection of whisky-forward rustic cocktails like the Western Whistle, which features Alpine Bourbon, apple liqueur, chamomile cordial, fresh lemon juice and egg white, along with elevated bites such as fondue made with local cheeses and grilled bison filet. Hidden Ace also offers live music and DJ sets.
The Living Room offers Grand Hyatt’s ultimate family après experience – an inviting space anchored by a grand fireplace. Here, guests can enjoy “High Chocolate”—a hot chocolate experience elevated to tea service perfection, complete with tiered trays offering both sweet and savory delights.
Double Blacks is the resort’s street-side coffee shop powered by Park City Coffee Roasters. Menu items include house-made croissants, cacio e pepe rolls, beef bone broth consomme and dirty sodas.
The culinary anchor of Grand Hyatt Deer Valley is Remington Hall, offering breakfast, brunch, and dinner with breathtaking views of the Jordanelle Reservoir and Deer Valley Resort. The Grand Hyatt culinary crew is led by Chef Marc Marrone (most recently of Italian Graffiti at The Gateway), Executive Chef Viktor Merenyi and legendary New York City Mixologist Frank Maldonado. The menu is chock full of classic American fare with a focus on steaks and chops.
Prior to dining at Remington Hall, my wife and I enjoyed cocktails at the adjacent Sports Green Room, which offers an array of wines by the glass, beers & ciders, spirits, liqueurs, and bar bites like Wagyu Pigs in a Blanket, Spicy Rigatoni, Crab Dip, Crispy Chicken Sandwich, and more.
Bison Tartare
Starters at Remington Hall include a Colossal Shrimp Cocktail ($22), Tuna Poke ($22), and excellent Bison Tartare ($24) with minced raw bison, cured egg yolk, truffle aioli, and crispy cheese crostini.
Burrata
For salad lovers, Reminghall Hall features a Kale Salad ($16) and Caesar Salad ($15) to which guests can add grilled shrimp ($7), hanger steak ($12), or grilled chicken ($9). We enjoyed the Burrata with eggplant caponata, cherry tomatoes, chili oil, aged balsamic, and grilled crostini ($18).
The wine list at Remington Hall holds much appeal and we found an affordable Pinot Blanc from Gustave Lorentz to be a very versatile wine for a range of different dishes. If you need help selecting a wine for your table, the General Manager there – Bill – is a terrific resource.
Boneless Ribeye
The backbone of the Remington Hall dinner menu is Steaks & Chops, including Steak Frites ($46) with house-cut fries; Bone-In Grilled Pork Chop ($48); Center Cut Bison Filet with local mushroom ragu ($65); and Niman Ranch 32 oz. dry-aged Porterhouse ($150). I thoroughly enjoyed my perfectly cooked Boneless Ribeye ($70) with garlic-soy marinade, crispy smashed potato, side salad, and scrumptious pineapple-herb butter.
Seared Scallops
Other Remington Hall dinner entrees run the gamut from Spicy Rigatoni ($28), and Dry-Aged Burger ($28), to Chicken Roulade ($40), Pan-Seared Salmon ($43), and my wife’s choice: Seared Scallops ($46) with butternut squash mousse, royal trumpet mushrooms, romanesco broccoli, and Calabrian n’duja.
Tiramisu for Two
Sweet after dinner offerings at Remington Hall include fortified wines, late harvest wines, and desserts such as Caprese Cake ($14) Cookie Skillet ($14), Profiteroles ($14), and Tiramisu for Two ($18), which was our choice.
If you’re looking for a luxurious getaway or just an excellent meal at a restaurant like Remington Hall, Grand Hyatt Deer Valley has you covered. Stay tuned for information on the Grand Hyatt’s summer pool program, which will include a cocktail menu from the talented crew at Water Witch.
Photos by Ted Scheffler & Courtesy of Grand Hyatt Deer Valley
Culinary quote of the week: “First we eat, then we do everything else.” M.F.K. Fisher
