Pack a bag and head to Westgate Park City at the base of Canyons.
Along with locals-only lodging deals, the resort can help make this summer a smooth one—especially if you’re a foodie. We took a tour of the resort’s property and were treated to tastings from Edge Steakhouse and Drafts Sports Bar & Grill. Here’s what we discovered:
Just stepping foot in this aptly-named spa is relaxing.
During the winter, they offer stretching classes and massages for skiers. And now that your gloves and goggles are off for a while, take advantage of the facials, manicures, pedicures and body scrubs.
“We run different deals throughout the summer to keep things fresh,” says Stephanie Bretey, spa director.
This season, they’re offering Martinis and Manicures on Fridays, where clients can have a manicure while sipping a martini.
Bretey has worked at the spa five years and enjoys the serenity daily. “I love it,” she says. “I was an esthetician and then worked my way into the management part of it. It’s just a nice environment to be in.” This year, the spa went through renovations and won Best of State for the second year in a row. One of the new additions: a retail area, featuring yoga wear and tons of skin and body care products.
Fitness Center/Yoga Room
The fully equipped gym is also bigger than the typical resort workout room. And if you want to sweat your way to fitness, join bikram yoga classes in the resort’s yoga room. General Manager Brian Waltrip says guests he sees walking out look like they just had a dip in the pool.
Westgate's indoor/outdoor pool, photo courtesy of Westgate Park City
Westgate has the largest resort indoor/outdoor pool in Utah. “It’s in a big atrium essentially,” says Ashley Turner, project manager. “When it’s cold outside, we can put the doors down to keep the warm air inside.” The large pool can get noisy and filled with kids during the summer, but there’s an alternative: An adults-only pool is close to the spa and only for ages 18 and up. “It’s a lot more quiet,” Turner says.
If you're bringing the kids, sign them up for a summer camp. Kids can take field trips and advantage of the resort’s amenities.
The children’s center also runs a licensed daycare facility for potty-trained kids ages 3–12. “It’s really affordable for locals, and that’s predominately who uses this space in the summer time,” Turner says.
Drafts, photo courtesy of Westgate Park City
This pub is a popular apres ski stop. In fact, it’s packed during ski season. But during the summer, you’re much more likely to find a seat.
“It has a great location at the base of the mountain and a really beautiful deck you can sit on and enjoy the slope side views,” Turner says. If you’d rather view whatever game is on at the time, sit at the bar.
Tatchos (like nachos, but made with tater tots instead of chips) are popular among the locals. “I like the pizzas,” Turner says. “You can get your typical pepperoni, but my favorite is Slopeside.”
We tried Slopeside, which has house-made dough, a pesto base, grilled chicken, artichokes, sun dried tomatoes, onions and, of course, mozzarella cheese. Despite all of the ingredients, the pizza was pretty light and is good for a solo dinner with a little to take home.
But if you’re hungry, there’s the Canyons Sunrise Burger.
“It’s my personal favorite and probably our most popular,” says Blake Christensen, Drafts chef. “It has lettuce, tomatoes, onions, tater tots, a bison patty, American cheese, Canadian bacon, bacon, a fried egg and a pretzel bun.” The only problem is trying to get your mouth around it.
Canyons Sunrise Burger at Drafts
Edge Steakhouse, photo courtesy of Westgate Park City
Edge is known for their wine, their steaks and their kick-ass chef.
Nick Lees has been at the restaurant since it opened in December 2012. “It’s been really good,” he says. “We’ve hit number one on Trip Advisor, and we usually stay within the top three pretty consistently.”
This summer, the restaurant will scale down its winter menu and add a testing menu. “I like getting local foods when I can,” Lees says. “And I get a lot of imported stuff through Caputo’s Market.” Whether it’s local or not, he’s picky. “I’m not one of those chefs that just calls up and says ‘Send me some tomatoes.’ I want to know where the tomatoes are from, what kind of tomatoes they are. Same with my truffles, all of my olive oils and balsamics.” The beef at the restaurant is all Wagyu from Snake River Farms.
The first thing we ate was the Foie Gras French Toast, which included the restaurant’s own brioche French toast, caramelized shallots and apples and a lingonberry maple reduction. But the most impressive ingredient is the whipped cream, believe it or not. It's freezed at negative 33 degrees, so when it’s placed on top of the hot foie gras, the temperatures and textures balance each other out.
Foie Gras French Toast at Edge
“There are so many unbelievable dishes here,” says Brian Waltrip, general manager for Westgate. “But I would really have to say, hands down, my favorites are the steaks. I’ve travelled across the country, across the world, and I’ve yet to find a product that can compete.”
The steak we had was Eye of Ribeye, served with heirloom carrots and grilled mushrooms. It’s good with the cognac-peppercorn sauce.
We also tried the Pork Belly Benedict. “It’s like taking eggs benedict and mixing it with pork belly,” Lees says. The dish is topped with a quail egg, hollandaise sauce and smoked paprika. “I have a small obsession with quail eggs. They’re small and they’re perfect for making appetizer portions for one person. You can serve it with other food and not fill anyone up on the egg.”
If possible, try to get a table near the sleek-looking wine room.
Wine Room at Edge, photo courtesy of Westgate Park City
And if you’d rather cook for yourself, the resort’s marketplace is like a mini Whole Foods.