PCStyle Summer 2021

MOUNTAINSTYLE LIVING

FFINLDAIINRG

Stephanie Hunt of Flairhunter specializes
in making her clients’ homes pop

WORDS Katie Eldridge | IMAGES Gillian Hunter

It’s commonplace for Park City designer Stephanie Hunt to be moving into or
out of a home.

“My husband and I are definitely nomadic,” she art pieces, books, and vintage furniture that tells
says. “We both grew up moving a lot.” Which may their story — that’s what I do,” she says.
explain the six homes they’ve lived in over the
past nine years. Back in the ‘80s, when she was working in law
firms and considering law school, her friends
These are houses that most would consider kept asking for help beautifying their homes.
“forever homes” with world-class architec- She loved it. That’s when Stephanie realized she
ture, textiles, art, and every detail thoughtfully was more interested in design school than she
placed. For Stephanie, once it’s done, it’s often would ever be about law.
time to move on. “Home is where your people
and dogs and paintings are,” she laughs. After 20 years in business as Stephanie Hunt
Interiors in California, Flairhunter was born, and
This blonde, 5-foot, 5-inch force of energy thrives Stephanie opened offices in Park City and Mon-
on creating authentic, original spaces for her cli- tecito, California. The name hails from Steph-
ents, and her family. “I am focused on having a anie’s passion for hunting down fine art and
space feel authentic to the person. One-of-a-kind unique pieces for her clients’ homes.

“A big part of my job is guiding people out of their
comfort zone … They hire me to help them try something

new that ultimately brings them joy.”

— STEPHANIE HUNT

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After building a life and a business in Califor- designing a home in the French Quarter of DESIGN
nia, Stephanie and her husband moved to Utah New Orleans, a contemporary home build in REFRESH
when one of her sons, a competitive snow- Palm Springs, and a chateau in France.
boarder, was named to the U.S. Snowboard Simple tips for infusing
Team for slopestyle. But it didn’t take long for And, of course, she is in the process of mov- flavor into your space
Stephanie to consider Park City home — and ing. Her and her husband are building a home
no matter where she is working, her focus on Old Ranch Road using inspiration found AWORDS Katie Eldridge | IMAGE Gillian Hunter
remains the same. “A big part of my job is during a trip to Iceland where they kept see- smaller budget should not limit your
guiding people out of their comfort zone,” she ing groups of simple farmhouses built close style! Stephanie Hunt has these tips
says. “They hire me to help them try some- together. Once finished, their home will fea- for brightening your space, without
thing new that ultimately brings them joy.” ture several structures connected by halls depleting your budget.
that are filled with special art pieces.
Stephanie’s portfolio spans the globe and her • Add succulents in chalky white (or another solid color)
“flair” can be found everywhere from private Will this be her last move? “Every time we ceramic pots. The clean color of the pot set against
jets to commercial offices, yachts, and homes build a house, we say it’s the last one,” she the green of the plant results in a perfect pop.
near and far. With that in mind, it’s no surprise smiles. But no one, including Stephanie
that Stephanie’s upcoming projects include really knows. n • Remove book covers and stack hardback books both
vertically and horizontally on a shelf. Add in a couple
of interesting, but simple objects. The words on the
book spines give a small space life and interest.

• Throw pillows with graphic chunky patterns added
to a solid-colored sofa gives a space new energy.

• G roup a collection of similar-looking vases, jars, or
wine bottles in a long row and add single-colored
blooms to each — yellow tulips in one container, white
tea roses in another, then one with green lemon leaf
or pink peonies, for example. This is a lovely way to
color block a vignette on a simple surface.

• S et a large, blond wood bowl of fresh fruit (lemons,
green apples, etc.) on a table or counter for a light,
summery feel.

• M ake something feel new by adding in something
old. Look around your home and find something
from another room to give another space a whole
new look. Or, better yet, take that vintage table
from your parents’ home and voilà! n

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PC-StyleMag.com | SUMMER • FALL 2021

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MOUNTAINSTYLE LIVING

ELEVATED TRAVEL

Flying high with Labbé Travel

FWORDS Evie Carrick | IMAGES Courtesy Labbé Travel
or a moment, imagine yourself floating over Marrakesh in a hot air balloon, enjoying a full breakfast mid-flight. Or dining with your
loved one under Michelangelo’s David in an otherwise vacant museum. This is the sort of experience Labbé Travel specializes in —
taking moments and turning them into once-in-a-lifetime experiences.

“When a client wants to go somewhere special, we world who do everything they can to make a client’s the client a pair of replacement glasses and contact
make it special,” says Tony Labbé, who owns and oper- vacation over the top. In addition to bucket-list activi- lenses. What could have easily been a catastrophe
ates Labbé Travel with his wife Caroline. “We take so ties, Labbé Travel’s clients are able to secure the best that ruined or delayed the client’s trip to Machu
much pride in curating those sorts of experiences.” rooms and hard-to-get dinner reservations, and have Picchu ended up being a minor hiccup. And when
access to local support while they’re traveling. the missing luggage finally arrived, it was shipped
Labbé Travel’s ability to secure intimate, VIP moments directly to the client’s hotel in Machu Picchu.
in places like Marrakesh and Florence from their Tony remembers a client whose luggage was lost
offices in Park City and Jackson Hole, is thanks to en route to Peru — luggage that contained their Tony explains that in situations like this, it’s clear
their affiliation with Virtuoso, an invite-only luxury glasses and contacts. After a call to Tony, he got in that Labbé Travel’s local network can make a big
travel network. Through Virtuoso, the Labbé team has touch with his local contact to get an opthamologist difference. “That Peru contact was a supplier who
access to on-the-ground travel specialists all over the to open their office — on Easter Sunday — and get we met in Vegas and also had dinner with them in

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escape THE ORDINARY
AT A different PLACE

“When a client wants At Hyatt Place Park City, we do vacations differently. We offer free
to go somewhere special, Wi-Fi, roomy rooms and our Gallery Kitchen ™ breakfast for World of
Hyatt members — along with every modern comfort you deserve.
we make it special.” Plus, you’ll be less than 1/2 mile from Canyons Village Base at Park
City Mountain Resort, 4 miles to Historic Main Street’s dining,
—TONY LABBÉ shopping, nightlife and 5 miles to Deer Valley Resort. So go ahead,
do your vacation right and check out Hyatt Place Park City today.
Vancouver.” Proof that solid relationships can do wonders — even
across the globe. BOOK YOUR stay AT HYATT.COM

And while Labbé Travel takes pride in their ability to provide their cli- 4377 North Highway 224 • Park City, Utah 84098 • 435.776.1234
ents with unparalleled on-the-ground support and VIP travel experi-
ences, a big part of their job is taking care of the logistics: booking Hyatt and Hyatt Place names, designs and related marks are trademarks of Hyatt Corporation.
flights, airport transfers, hotels, and securing travel insurance. © 2018 Hyatt Corporation. All rights reserved.

“We’re high-touch, full-service — taking care of everything, dotting 55
all the Is and crossing all the Ts,” says Tony, who specializes in taking PC-StyleMag.com | SUMMER • FALL 2021
care of all the little details so the trip unfolds seamlessly. “Anything
from the mundane — booking plane tickets so they don’t have to do
it online themselves … or as much as private plane charters or trips
to Antarctica or Machu Picchu or anything in between.”

In addition to working as ground control and personalized con-
cierge, Tony and Caroline do their own on-the-ground research for
clients. When I spoke to Tony, he and Caroline had just returned
from a trip to Morocco — a trip that included a visit to the Sahara
on camelback and a journey into the Atlas Mountains for lunch at a
villager’s home. By experiencing a trip like this for themselves, the
Labbés are able to use their discerning eye to nix certain hotels,
restaurants, and experiences so their Morocco-bound clients can
enjoy all of the highs without having to weather any of the lows.

“Everything we do for every client is very custom,” says Tony, not-
ing that they keep meticulous notes on their clients so they can
book their vacation while keeping their taste in hotels and travel
preferences top of mind. It’s a formula that seems to be working.
As Labbé Travel’s loyal repeat clients already know, when you work
with the Labbés you can expect perfection — be it a weekend trip
to Boston or a safari in Botswana. n

MOUNTAINSTYLE LIVING

BIKING FOR GREENS
AT COPPER MOOSE FARM

An all-organic, chemical-free oasis

FWORDS Steve Phillips | IMAGES Angela Howard
or my wife Susie and I, Park City
summertime bikes ride often require
a “rest stop” at the Copper Moose
Farm on Old Ranch Road. It’s a favorite
destination of ours that can be reached on
paved and soft-surfaced bike trails, and
while the ride isn’t far enough to wear us
out, we think of the farm as a sort of oasis
and just have to stop. The three-acre
organic farm, which is owned by Kristi
and John Cumming, supplies the Park City
area with organically grown, chemical-free
vegetables, cut flowers, and much more
throughout the spring and summer.

Our midday rides were put on hold last summer,
for obvious reasons, and remain on hold until I can
finish wrenching together Susie’s birthday present
— a fire-engine-red ebike, presently hidden from
her prying eyes in my neighbor’s garage. I’ll have
the bike done for her birthday if I can just figure
out the directions.

Once we’re back on two wheels, our Copper Moose
Farm ritual will be reinstated. On a typical ride,
we leave our Pinebrook neighborhood, hop on the
paved trail paralleling Kilby Road, and head toward
Kimball Junction to connect to McLeod Creek
Trail. This delightful, soft-surface trail mean-
ders south, almost all the way into town. We ride
with purpose, headed to Willow Creek Park and,
just across the street on Old Ranch Road, Copper
Moose Farm’s ever-popular farm stand. From late
May through fall, the little stand is the go-to spot
for fresh vegetables, cut flowers, eggs, meat,
cheese, bread, pastries, sandwiches, cold probi-
otic drinks, and other tasty treats.

Everything in the store is sourced from local
businesses. Farm manager Todd Coleman calls

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ucchini, the farm produces a vegetable for every letter — no
kidding! In their 2,400-square-foot passive solar greenhouse, Sea to Ski is a boutique, full-service
they grow heirloom tomatoes, cucumbers, basil, beans, and property management & HOA management
some flowers. provider with 15 years serving Park City.

Todd often works shifts at the farm stand. A rare, born-and- sea To sKI
raised Parkite, the 42-year-old has been with the farm since
2006. “I really enjoy it; I can’t imagine not doing farm work,” PREMIER HOME MANAGEMENT
he confesses. WE TREAT YOUR HOME LIKE OUR OWN

On a recent visit, I asked him how the farm got started. “The @seatoskiparkcity | www.seatoski.com
Cumming family actually started out just wanting to grow
healthy food, then expanded pretty quickly into a community 57
farm. They had the vision to create something like this and PC-StyleMag.com | SUMMER • FALL 2021
we really owe it to them. They’re very philanthropic, aware of
the bigger picture and their role in the Park City community,”
says Todd.

The farm is part of a nationwide program called Community
Supported Agriculture (CSA). It’s a unique business model that
helps fund farms like Copper Moose. Families pay up-front for
a share of the farm’s harvest throughout the summer and the
money helps pay for annual start-up and operational costs.
This year, about 80 families are signed up to receive fresh veg-
etables and cut flowers every week throughout the summer.
Every year, farm shares sell out and there’s always a waiting list.

Todd says business at the farm stand was brisk last summer
in spite of, or perhaps because of, the pandemic. Of course,
some folks were staying out of crowded grocery stores, but
Todd thinks there was more to it. “More and more, people want
to feed their kids really good food. We have really good soil, so
our vegetables are fresh, have more flavor, and more nutrition.
I think people realize that Copper Moose Farm is a very special
place right in the heart of our community,” he explains.

During our mid-ride stop, Susie and I fill our bike panniers with
fresh lettuce, spinach, and a loaf of Red Bicycle bread (I swear it’s
crack cocaine for bread lovers). From Copper Moose Farm, we
have all kinds of options to continue our ride. The 40-plus miles
of paved and soft-surfaced bike trails in the Snyderville Basin
area are eminently bikeable. We tend to stay on the McLeod
Creek Trail for a pleasant mile or so as it parallels the tree-lined
creek toward town and stop for a moment to sit on one of the
benches along the trail and watch the ducks or maybe catch a
glimpse of a beaver. From there we usually turn around for the
easy coast back home before our lettuce wilts. n

MOUNTAINSTYLE LIVING

SUMMER FUN IN PARK CITY

Get outside, go on an adventure

TWORDS Evie Carrick | IMAGES Deborah DeKoff, Gillian Hunter, and Julie Shipman
here’s plenty to see and do when summer and fall make their welcome arrival in Park City. From extreme endeavors like rock
climbing, kayaking, and downhill mountain biking to relaxing hikes and evenings spent behind the lens of a camera, there’s
no shortage of things to keep your mind (and body) occupied all day long. Just make sure you make time for a little R&R and
good eats after a day of adventure.

Rafting Waterskiing

Climbing

Motoring

Hot Air Ballooning Golfing
Skateboarding

Rodeoing

Mountain Biking Fly Fishing

DINING

TASTES OF

THE WORLD
Chef Matthew Safranek at 350 Main doles up
American classics with a wonderful worldly twist

MWORDS Ashley Brown | IMAGES Angela Howard
atthew Safranek, the executive chef at 350 Main, is a master at building flavor-infused
dishes. His experience working in kitchens around the globe has earned him and 350
Main endless kudos, yet Matthew does his work with an essence of humility.

When he was younger, Matthew and his military family moved chef. By his late teens, Matthew knew his life’s calling —
around a lot. While living in Germany, he was introduced to “I experienced a type of early mid-life crisis right out of
European cuisine. “My family made sure to take us to some nice high school. I had to ask myself if college was a waste of
European restaurants when we lived there,” he remembers. my time and other people’s time.”

Those early dining experiences fostered a fascination The answer was a firm yes. Instead, Matthew enrolled
with cooking and laid the foundation for his career as a in culinary school in Seattle and fell in love with cooking.

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“I aim to introduce our
clientele to new
flavor profiles,
paired with

American classics.”

—MATTHEW SAFRANEK

“I started really getting excited about my career path
in Seattle under chef Jonathan Sundstrom,” he says.

Matthew started his new career at Tribeca Grill in
New York City, a job that opened endless doors. He
got hired as the sous chef at Harbor View Hotel on
Martha’s Vineyard and accepted an offer to be a chef
consultant for The Shelbourne, a luxury, five-star
hotel in Dublin, Ireland.

In 2008, Matthew began working in Park City sea-
sonally, migrating between Martha’s Vineyard and
Utah. It was then that he established his connec-
tion with 350 Main. For 10 years, he maintained the
rhythm of seasonal work, only ever living and work-
ing in Park City part time.

But with the birth of his daughter Madeleine in 2018,
his life changed, and he decided to make Park City his
permanent home. A synchronistic relationship with
350 Main’s managing partner Cortney Johanson influ-
enced his decision to become the restaurant’s year-
round executive chef. In the role, he brings diversity,
flavor, and flare to traditional American dishes by
integrating flavors from around the globe. “I aim to
introduce our clientele to new flavor profiles, paired
with American classics,” he says.

The 350 Main menu features creative pairings like
fried chicken with katsu sauce, beef tenderloin with
chimichurri, and fried yucca with walnut romesco.

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While Matthew admittedly “loves cuisines from countries that cele- OPEN 11am - 1am DAILY
brate beef,” his menu has abundant vegan and vegetarian choices
that shine just as bright. One favorite is his dish of grilled French LUNCH
horn mushrooms combined with a house-made vegan remoulade DINNER
and crispy cauliflower with harissa and pine nut hummus. LATE NIGHT

In addition to infusing his dishes with robust flavors, Matthew LIVE MUSIC 7 NIGHTS A WEEK
uses house-made sauces, bread, and pasta and relies on ingre-
dients from local vendors — olive oil from Ioulia Greek Olive Oil 352 Main Street I 435-615-1618
Co., Mayflower Feta from Park City Creamery, Utah-caught trout, thespurbarandgrill.com
and local honey.
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With every choice of flavor and ingredient, Matthew has one goal PC-StyleMag.com | SUMMER • FALL 2021
in mind: “I want every dish to be approachable and delicious,” a
wish that mirrors his humble attitude and quest for excellence.
Meals are served ready to devour without any haughty, hard-to-eat
presentation.

True to his modest nature, Matthew says his favorite thing about
being the executive chef “is encouraging and cheering his team
members on.” It’s a quality that will prove useful in the coming
months as 350 Main plans the summer opening of a second Main
Street restaurant. Chef Jason Johnson will oversee everyday
operations at 350 Main while Matthew devotes himself to creating
the new restaurant’s menu and dining experience.

If his time at 350 Main is any indication, the new venture will prove
a success. The care Matthew pours into his team and his menu is
reflected in the sleek, warm, and inviting atmosphere of 350 Main
and the comfortable American classics — with a worldly twist — visi-
tors have grown to love. n

DINING

ENTHUSIASTIC EATING

A visit with Nosh’s talented Jason Greenberg

TWORDS Ted Scheffler | IMAGES Gillian Hunter
he noun “nosh” is of Yiddish origin
and can refer to “a snack or a light
meal,” but also acts as a verb,
meaning “to eat food enthusiastically.”
Either usage applies to Nosh restaurant,
which is both a terrific spot for a snack
and a great place to enjoy delicious food
(enthusiastically, of course).

Enthusiastic also describes Nosh owner and chef
Jason Greenberg, a man who loves food and loves
talking about it. “I grew up eating a lot of food,” he
says, laughing. “I grew up in New York and I was for-
tunate that my family ate a lot of things — a lot of
variety. Living in New York there’s food everywhere,
so I was exposed to a lot of different flavors.”
Jason’s love of food would eventually lead him to the
restaurant industry. “While I was in college, I started
working at the Olive Garden as a server,” he reflects.
“I worked there and just fell in love with the culture.
I worked my way up to bartender and then moved
onto The Cheesecake Factory. After a few years,
I realized that I wanted to own a restaurant of my
own. And if I was going to own a restaurant, I needed
to know how to work all of it — every job. So, I went
to culinary school. I didn’t want to tell a chef how to
do their job if I didn’t know how to do their job.”
After culinary school, Jason worked at award-win-
ning, renown restaurants such as the original Nobu
and Eleven Madison Park in New York City. “And I’ve
been cooking ever since,” he says. He has a love for
Asian food and even opened a Balinese restaurant in
Brooklyn at one point.
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“I moved here and there was BrAeakLfLasDt SAerYve!d
no Middle Eastern food.
There wasn’t the food

I grew up with. I grew up eating
falafel and shawarma
and stuff like that.
I couldn’t find it here,

so I learned how to cook it.”

—JASON GREENBERG

Jason moved to Park City about eight years ago and modernAAllllMMaaddeeFFrroommSSccrraattcchhIInnHHoouussee!! vintage
worked in the kitchen at The St. Regis Deer Valley 440022MMaaiinnSSttrreeeettPPaarrkkCCiittyyUUttaahh
before starting his own Park Silly Sunday Market
food stall called PC Pita, which is when “a quest to LIMITED EDITION ORIGINAL GALLERY POSTER PRINTS
create the perfect falafel was born.”
FREe domestic shipping
When asked how or why he went from making sushi www.stevenbeutlerdesign.com
and fine-dining dishes to the Middle Eastern fare
Nosh is known for, Jason says simply, “I moved here 65
and there was no Middle Eastern food. There wasn’t PC-StyleMag.com | SUMMER • FALL 2021
the food I grew up with. I grew up eating falafel and
shawarma and stuff like that. I couldn’t find it here,
so I learned how to cook it. We found a niche and
decided to go for it.”

Timing is everything however, and Jason decided to
“go for it” on February 3, 2020 — Nosh’s opening date
— just before the pandemic hit Park City. Still, he sees
the positive side of that seemingly unlucky timing.

“It was scary … don’t get me wrong. But at the same
time, it was good because after we temporarily
closed, we started doing family takeout meals and the
community discovered us and really supported us.
Nosh was so new that we couldn’t qualify for any PPP
loans, so we just said, ‘Either we’re going to close or
we’re going to make this work, and we made it work!’”

Part of the reason for their success is their dedica-
tion to quality food that’s made with fresh ingredi-
ents. The food at Nosh meets peoples’ cravings for
great Middle Eastern food — all the way in Utah.

“Park City is really geared for ‘fresh and healthy’ and
we make everything with fresh ingredients, from
scratch, in-house,” Jason says of the cuisine at Nosh.
The idea of bringing Middle Eastern food to Park City
seems like a good one, as locals and visitors alike
flock to Nosh for homemade hummus, matzo ball
soup, braised lamb shawarma, Mediterranean mezze,
latkes, and of course, fabulous falafel. n

DINING

MAKING
THE CUT

Park City welcomes its
first full-service,
modern-day butcher

YWORDS Ted Scheffler | IMAGES Angela Howard
ou could imagine a time during
Park City’s mining heydays — long
before places like The Market or
Bill White Farms and Ranches were
around — when there may have been a
butcher shop or two that provided locals
with their meat. But one thing is certain:
they would not have looked anything
like Chop Shop Park City in the Newpark
Town Center.

Chop Shop is Park City’s first full-service butcher
shop and the vision of business partners Chuck
Heath, Dan Ibach, and John Courtney, who per-
ceived the need for a top-quality butcher shop that
could provide services and products not found in
local supermarkets. Specializing in whole-animal
butchery, Chop Shop offers rare and lesser-known
cuts of meat that you wouldn’t normally find at the
grocery store, and gets their meat from purveyors
who provide responsibly sourced, sustainable, and
often organic products.

Step into Chop Shop and the first thing you’ll see is
a refrigerated butcher case chock full of gorgeous
cuts of meat ranging from lamb ribs, pork belly,
and Korean-style short ribs to A5 Wagyu and dry-
aged New York and tomahawk steaks. There is also
a vast selection of imported and local cheeses as
well as cured meats like bresaola, mortadella, pan-
cetta, and prosciutto.

It probably shouldn’t come as a surprise that the
idea behind Chop Shop began over charcuterie while
the three partners were visiting a butcher shop in
Northern California. Following that experience, they
decided to open a European-style butcher shop and
deli in the mountain town of Park City, which they
had come to love.

The face of Chop Shop is John Courtney, an
ex-banker who became a chef and has cooked at
award-winning restaurants from France to Las
Vegas. He’s worked at eateries such as DB Brasserie,

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PC-StyleMag.com | SUMMER • FALL 2021

“The vision is RESTAURANTS IN TWO LOCATIONS:
to be a relaxed, inviting, PARK CITY: 1897 PROPECTOR AVE 435.631.9861

neighborhood place.” SALT LAKE CITY: 356 E 900 S 801.829.1032

—JOHN COURTNEY ALSO OFFERING CATERING,
FOOD TRUCK PARTIES & VENUE RENTALS
Carson Kitchen, Hattie B’s, and 50 Eggs. And what could be more
appropriate than the Chop Shop’s butcher sporting world-class WWW.FRESHIESLOBSTERCO.COM
mutton chops, which he does.
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John and his partners pride themselves on personally knowing PC-StyleMag.com | SUMMER • FALL 2021
all their purveyors — including ranchers, farmers, and cheese-
makers — calling these producers “the cornerstone of our busi-
ness.” The team favors responsibly sourced, local products from
companies like Ballerina Farm, Wasatch Wagyu, and Gold Creek
Farms, among others.

In addition to being a butcher shop, Chop Shop operates a deli
and café with a counter and a handful of stools. There’s an all-
day breakfast that features made-in-house breakfast sausage,
wood-fired eggs, cheddar cheese, and a house-made biscuit, and
a menu that includes Alsatian-style tart flambée, Detroit-style piz-
zas cooked in the wood-fired pizza oven, and a butcher’s board of
cured meats, local cheeses, charred bread, and pickles

Of particular note are the sensational sandwiches — the Firebird, a
spicy chicken sandwich, and The Butler Dip, the Chop Shop’s abso-
lutely fabulous take on a French dip made with dry-aged beef, car-
amelized onions, Swiss cheese, and house au jus on rustic country
sourdough from Hawk & Sparrow bakery in Midway.

Part of Chop Shop’s appeal is its laidback and welcoming atmo-
sphere. “We’ve been doing great,” says John, adding, “About 25
percent of our business has been return customers and locals
have really taken a liking to us. The vision is to be a relaxed, invit-
ing, neighborhood place.”

Chop Shop is the kind of butcher shop where there are no dumb
questions. Don’t know your bavette and coulotte cuts from flat
iron or flank? Well, John does, and he is more than happy to share
his expertise.

Highlighting what is fresh and in season, Chop Shop is a carni-
vore’s heaven and, well, a really great place to meat. n

DINING

THE PARK CITY
PALATE

When flavor makes its way to the mountains

TWORDS Evie Carrick | IMAGE Gillian Hunter 11Hauz serves up fresh, authentic
here’s something extra special about a mountain town with big-city dining. Jamaican food — roti, rasta pasta, plantains,
It’s the one place you can have your cake and eat it too (quite literally); curry tofu, and jerk chicken — with integrity,
nature-rich communities that don’t skimp on international fare and flavors.
humility, and plenty of flavor.
That’s exactly where Park City shines. Sure, meccas like New York City, Los Angeles, Chi-
it’s a city, but it feels like a small town and cago, and Las Vegas. Open daily 3 to 8 p.m., 8:30 p.m. on Fridays and
has endless mountain-town activities — from Saturdays, closed Sundays
music festivals to hiking and biking — to prove You just have to know where to go.
it. But that doesn’t mean it’s a cultural waste- 435.200.8972 • 1241 CENTER DR, L140
land. Park City has enough quality eateries Ask a local, or better yet, check out our handy 11Hauz.com
and world-inspired eats to challenge dining guide of some of Park City’s finest establish-
ments. We suggest you try them all. n

The food at Nosh meets people’s cravings for
great Middle Eastern fare — all the way in Utah.

Locals and visitors alike flock to Nosh for
homemade hummus, matzo ball soup, braised
lamb shawarma, Mediterranean mezze, latkes,

and of course, fabulous falafel.
Open Tuesday - Saturday, 12 p.m. to 8 p.m.

435.800.2086 • 890 BONANZA DR, SUITE 112
NoshPC.com

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PC-StyleMag.com | SUMMER • FALL 2021

DINING

Enjoy contemporary American cuisine and From dry-aged beef, lamb ribs, pork belly, Freshies Lobster has been serving fresh Maine
craft cocktails in an upscale, mountain dining and Korean-style short ribs to house-made, lobster to Park City, Utah since 2009.
locale. 350 Main creates simple, classic, and
wood-fired pizzas and grab-and-go You can choose from their traditional lobster roll
comfortable cuisine by using traditional gourmet deli items, customers will find or have your lobster roll spicy style, served with
preparation techniques and local and sustainable everything they need for a memorable meal Sriracha aioli, Mama Lil’s Peppers, and chives.
at Chop Shop Park City. Stop by to enjoy the
food sourced right here in the Wasatch Range. bounty of locally-sourced, sustainable foods The crustacean-centric menu also boasts
a variety of non-seafood items and salads.
Open daily 5 to 10 p.m. available for dine-in or take-away.
Open daily from 11 a.m. to 8 p.m.
435.649.3140 • 350 MAIN ST 435.604.0244 • 1177 CENTER DR 
350Main.com ChopShopParkCity.com 435.631.9861 • 1897 PROPECTOR AVE
FreshiesLobsterCo.com

Austrian native and Executive Chef Salsa Del Diablo has been making small-batch Offering amazing bar food including
Hermann Schaefer invites you to experience craft salsa in Utah since 2014. Salsa Del Diablo our famous wings, and classic “Spur Burger.”
only uses high-quality ingredients to make unique
his rendition of contemporary and delicious salsas. Salsas include authentic Enjoy our comfortable atmosphere for
American cuisine, as well as an innovative restaurant style, Mexican Street Corn, and Cashew a full dinner or appetizers and drinks with great
gastronomic take on European traditional Dream, a best seller. You can find these amazing
salsas at Whole Foods, Fresh Market, The Market, service and live music all night!
cooking methods, using the finest and the Wednesday Park City Farmers Market.
local and sustainable products Open 11 a.m. to 1 a.m.
wherever possible. ONLINE • IN STORES • FARMERS MARKETS
SalsaDelDiabloUtah.com 435.615.1618 • 352 MAIN ST
435.647.5566 • 2100 FROSTWOOD DR TheSpurBarandGrill.com
WaldorfAstoriaParkcity.Com/dine
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PC-StyleMag.com | SUMMER • FALL 2021

NIGHTLIFE

SETTING A HIGH BAR
Top Shelf opens private event space, starts The Bartenders Box

WWORDS Ted Scheffler | IMAGES Julie Shipman
hen you order top shelf liquor at a
bar, you expect the highest quality
alcohol — the best of the best —
which is usually stored on the highest shelf
behind the bar. That’s the idea behind Top
Shelf Services, a Park City-based company
that provides the highest-quality products
and services around all-things alcohol.
Which is ironic, in a way, since the one thing
Top Shelf does not sell is booze.

Top Shelf Utah is the brainchild of Casey Metzger, a
Maine native who relocated to Utah in the mid-‘90s.
He got into the hospitality business by working as
a barback at a Main Street club and would go on to
anchor the bar at 350 Main, where yours truly was an
occasional customer.

Casey began to see a hospitality market with needs
that weren’t being met and created Top Shelf Utah to
fill the gap. “A lot of what we do is in the private sec-
tor. We do a lot of single event permits with nonprof-
its around town. And also, during Sundance, I’d nor-
mally have 50 to 100 bartenders working parties and
events all over town. But other than that, what we do
is all private. We do a ton of weddings and corporate
events, for example.”

Casey started Top Shelf out of his garage in 2008.
Essentially, the company provides everything a cli-
ent needs to throw a top-notch, high-quality event
— minus the alcohol. “We’re a pop-up business,” he
says. Top Shelf arrives with trucks and trailers and,
depending on the customer’s needs, can supply
everything from tables, chairs, and tents, to bartend-
ers and glassware. The client supplies the alcohol,
although Casey is happy to consult with them about
different options.

“We specialize in the bartending services. We charge
a management fee for the event and a staffing fee,”
he explains.

As the pandemic began to take hold in Park City, Casey
realized he needed a backup plan. “The only phone
calls we were getting were ones saying, ‘Hey, we can’t
do our party.’ But I was on these task committees with
the county and health department to help figure out

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PC-StyleMag.com | SUMMER • FALL 2021

“Entertaining in smaller groups seemed WELCOME TO THE MOST AUTHENTIC MEXICAN CUISINE
to be the new normal.” YOU’LL FIND IN ALL OF PARK CITY.

— CASEY METZGER MEXICAN OWNED AND OPERATED.

how to open restaurants, bars, and coffee shops again, safely, when YOU CAN LOOK FORWARD TO OUR DELICIOUS
the numbers improved. The narrative I kept hearing over and over HOUSE MADE MOLE, OUR FAMOUS SIZZLING MOLCAJETE,
was that it was all about group size — small groups. Entertaining in OR OUR SLOW ROASTED BABY BACK RIB CHILE VERDE.
smaller groups seemed to be the new normal.”
255 MAIN ST • PARK CITY • (435) 649-3097
And that is precisely what he did. He turned a portion of his office
into a cozy, quaint, and funky space that feels like a bar but oper- 71
ates like an event space. PC-StyleMag.com | SUMMER • FALL 2021

The idea is that, for a fee, people can rent the space for small, pri-
vate events like an anniversary or birthday party. “It’s a controlled
environment where you choose the group you want to be with,”
says Casey.

The space has a speakeasy vibe and is filled with lots of Casey’s
personal bric-a-brac, including vintage posters and signs, a
hockey jersey, antique skis, old bikes, and some stuff he found in a
dumpster nearby. It’s the kind of joint where you want to hang out
in with good friends while sipping a cocktail. They’ll provide the
glassware, mixers, and bartending staff, but you’ll need to bring
your own alcohol.

The pandemic also pushed Casey to start a second Top Shelf
spinoff: The Bartenders Box. It’s basically a small-scale, retail ver-
sion of what Top Shelf does for large-scale events. Each box — and
there are different versions depending on your alcohol preference
— contains everything you need to make world-class cocktails at
home, including recipes and QR-coded videos. The Bartenders
Box might include fresh citrus and juices, premium bitters, herbs,
spices, and prepared garnishes — everything but the alcohol —
and it’s delivered to your doorstep.

“We’ve done the hard work so you can explore, relax, and enjoy,”
says Casey proudly. “We don’t make money on booze; we make
money on service.” n

NIGHTLIFE

PARK CITY’S
BEST OUTDOOR PATIOS

Soak up the summer sun and enjoy a drink on these scenic patios

WORDS Meredith Kluever
IMAGES Courtesy Park City Chamber/Bureau, Windy Ridge Cafe, No Name Saloon, Grappa, and Carla Boecklin

This summer, do as the locals WEDDINGS • PRIVATE SHOWS • SOLO PIANO • DUELING PIANOS
do and end the day lounging in
A Jazz and Classical based pianist, Mike has played 1000s of shows with hundreds of
the sun with a drink in hand and amazing talents across the country. From weddings and special events to solo artist,
“Mr. Rogers” also performs for American Dueling Pianos at the Tavernacle in Salt Lake
food on the table. These are some of City, and both The Spur Bar & Grill and The Cabin in Park City.

our favorite patios for al fresco drinks MIKEROGERSPIANOMAN.COM

in Park City: • Hands-on cooking classes - Private parties - Corporate events
• Enjoy a meal and a spectacular view
The Spur Bar & Grill has an ideal rooftop for • Perfect for newcomers, date nights, vacation activities
people-watching. Sip on cocktails crafted from • Sign up on our website for a class today!
local spirits and devour a brick-oven pizza or the
popular Spur Burger. The Spur collaborated with www.mindfulcuisine.com
locally owned Alpine Distilling to create the Spur
Whiskey, try it in a refreshing whiskey sour to
start your night off on the right foot.
A Cooking and Dining Experience in Park City
The Bridge Café and Grill next to Park City
Mountain’s Town Lift is the go-to spot for Brazil-
ian-influenced American fare. And their patio is
the perfect place to land after a day spent hik-
ing and biking on the resort. You can’t go to Park
City’s only Brazilian restaurant and not order the
Caipirinha, the national cocktail of Brazil!

Café Terigo is found in the heart of Main Street
and offers pleasant outdoor seating under a
canopy of trees. They serve French and modern
Italian fare, like steak frites and cioppino, with
extensive wine pairings.

No Name Saloon is famous for its buffalo
burgers and signature cocktails like the Spicy
Paloma and Main Street Fizz. You’ll find eclectic
décor and local characters hanging around this
beloved joint.

Windy Ridge Café has an off-Main Street loca-
tion that maintains a casual, calm atmosphere
amid the summer bustle. This hideaway is ideal
for low-key summer evenings when comfort
food is calling. Their Orange Elderflower Mule
and Whiskey Ginger Lemonade pairs well with an
evening spent relaxing on their breezy patio.

Grappa is located at the top of Main Street and
offers an intimate, quiet patio surrounded by
greenery and lit with dreamy string lights. Grappa
is known for its rustic Italian cuisine. Start the
night off with a Twisted Negroni (or two).

Boneyard Saloon & Wine Dive is a short drive
from Main Street, but the distance doesn’t sac-
rifice the venue’s stunning rooftop views. Their
fine comfort food is often complemented by live
music and around 20 beers on tap!

Silver Star Cafe is nestled next to the Silver Star
chairlift and has a menu of long-loved dishes —
some of which were featured on the Food Net-
work show “Diners, Drive-Ins, and Dives.” Sit out-
side on their patio and try the osso bucco.

Versante Hearth + Bar, in the Park City Peaks
Hotel, debuted “Versante on the Lawn” last sum-
mer, allowing patrons to enjoy wood-fired piz-
zas and fresh pasta al fresco. The Silver Queen
cocktail has wonderful fruit notes to accompany
the perfect summer evening outdoors. n

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PC-StyleMag.com | SUMMER • FALL 2021

hand-dyed
cashmere
sweater sets

dyeing
for
you
to
love
me

shopzenzee.com

PCStyle Catalogue™

When you need a break from the endless outdoor adventures found in Park City, come explore Galleries & Jewelry
and support the area’s wonderful galleries and boutiques. Park City is home to local and
international art and endless interior shops, jewelry stores, and boutiques. You can either Pearls By Shari
swing by in-person or hop online to see their full collection. It doesn’t matter if you’re searching for that Meyer Gallery
perfect piece of jewelry, an Italian leather jacket, or home decor — Park City has you covered. JGO Gallery

Western 100x in Crystal Mist with Boutiques & Home
Tree band and hat pin.
JW Bennett
435-640-6155 • 364 Main St., #2E DiJore
Entrance on 4th St., near Swede Alley Colorado Ski Furniture
jwbennett.com • j.wbennett Park City Blind & Design

PCSTYLE CATALOGUE

Three round, multi-color Add a little glamour to any occasion with these beautiful Golden
Tahitian Pearls float freely South Sea pearl earrings. Perfectly accented with diamonds
along a dainty 18 karat gold and 18 karat yellow gold, this classic and contemporary style is
chain. Capturing the essence a stunning gift for yourself or that special someone.
of minimalist design, transition Contact for pricing.
this pendant effortlessly from
your everyday style to your
evening wear.
Price: $895.00

This three-strand, 18 karat gold bracelet features delicate Akoya Embodying the essence of minimalist design, a single
pearls and an adjustable clasp. Pair this with your favorite bracelet vibrant Golden South Sea Pearl adorns a faceted 18 karat gold
stack, or let it shine all on its own for a timeless addition to your bangle. Simple yet eye-catching, effortlessly slip this bracelet
jewelry collection. on your wrist to style one of the world’s rarest pearls.
Price: $1,495.00 Price: $1,600.00



PCSTYLE CATALOGUE

Mary Sauer
Figure in a Black Scarf
Medium Oil on Canvas
10”H x 8”W.

Jim Rennert
Framework
Bronze
38”H x 26”W

Paige Anderson
Remain and Emerge
Oil on Panel
40”H x 24”W

305 Main Street
Park City 84060
435.649 8160
meyergallery.com

David Lecheminant | Green Grid
Reclaimed Wood, Paint, Stain, Lacquer | 50”H x 15”W

PCSTYLE CATALOGUE

Elaine Coombs ~ Last Light Promise ~ Acrylic on Panel ~ 30” x 60” (diptych)

Olivia Mae Pendergast ~ Reverence ~ Oil on Paper ~ 36“ x 24“
Marketa Sivek
House On The Cliff Red Moon
Oil on Canvas ~ 48” x 24”

Stephanie Hock JGOGallery.com | 268 Main Street, Park City, UT | 435.649.1006
En Pointe
Acrylic on Panel
36” x 36”

PCSTYLE CATALOGUE

Western 100x in Crystal Mist
with Tree band and hat pin.

Western 100x in Moss
with Evil Eye band.

Western 100x in Gold with
Desert Star band and feather plume.

Western 100x in Whiskey
with custom stitched detail.

Discover the Shape of Western Style

Handcrafted hats and bands inspired by a Wyoming heritage, designed in
a modern style and fitted uniquely to the wearer.
Visit us in-store or online.

364 Main St., #2E • Entrance on 4th St., near Swede Alley
435-640-6155 • jwbennett.com • j.wbennett

PCSTYLE CATALOGUE

Handcrafted Leather Footwear: Nothing feels better
than a comfortable pair of handcrafted footwear.
Visit DiJore for handcrafted sandals, shoes, and
boots from various countries throughout the world.

Reversible Clothing: Whether you like to pack light when
traveling, have limited closet space or just enjoy wearing
fun and unique clothing, you will love this great reversible
outfit. Both the jacket and jeans reverse to a solid color on
the other side. There are many designs to choose from with
coordinating Italian knit tops.

Italian Linen Skirt: DiJore offers wonderful apparel
and accessories from all over the world. Be sure to
add some wonderfully soft Italian linen or silk items
to your wardrobe.

Amazingly Soft Vegan Jacket: A cute jacket adds so much to
an outfit. DiJore carries a variety of vegan leather jackets
like this crystal blue moto one. You can also order a custom,
laser-cut lambskin jacket in many designs and lengths. Stop
by DiJore for the best selection.

Park City’s Best Kept Secret!

Unique Apparel, Laser-Cut Leather Jackets, Handcrafted Boots, Italian Purses, Jewelry, Gift Services and More.

580 Main Street (Inside The Galleria Mall) • 855-4DIJORE

PCSTYLE CATALOGUE

Our timeless ski chairlift benches will be the talk of any space. Make your patio space something wonderful.

Relax with loved ones in your new custom ski chairs Our stainless-steel monochromatic Volant chairs really
and take in the sunset. add style and flair.

At Colorado Ski Furniture we’re all about quality and repurposing.

COLORADOSKICHAIRS.COM | 888.404.2739

PCSTYLE CATALOGUE

Custom-made Woven Wood Shades, Motorized with hard-wired, low-voltage motors.

Custom-made Hunter Douglas Vignette Custom-designed Drapery Panels paired with
Modern Roman Shades. Motorized, Light-Filtering Roller Shades.



ESEL E VRVICE AT E D

Sheila Hall, an award-winning real estate Work with a professional whose experience, network and
professional, provides buyers and sellers skills are elevated to your standards. Contact Sheila Hall.
a results-driven experience. Founded with
integrity, her unmatched knowledge and work
ethic enables Sheila to assist clients not just
in Park City’s resort communities, but around
the world. Her keen understanding of local,
national and international real estate markets
paired with the Sotheby’s International Realty
network means that whether your real estate
need is in Chicago, Dubai, Tokyo or right here
in Park City, Sheila Hall can provide a white-
glove, successful transaction.

©MMXXI Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc.

SHEILA HALL

ASSOCIATE BROKER

435.640.7162

[email protected] | SheilaHall.com

An Equal Opportunity Company. Each Office Is Independently Owned And Operated. Copyright© Summit Sotheby’s International Realty 2021.