Locally Sourced Eats in Park City at the Hyatt Centric

When you come to Utah, you’ll experience the state’s signature mountains, ski trails, and red rocks — so why not refuel with Utah’s locally sourced foods, too? If you’re one of the lucky ones staying at Hyatt Centric Park City, you don’t even need to lace up your hiking boots to get a quintessential Utah experience. Before you hit the lifts and trails, head to the Escala Provisions Company Restaurant & Bar (EPC) to start your day off with a build-your-own omelet bar stocked with local produce and meats. After a long day in the mountains, rest your weary legs at the bar with a tasty cocktail made from local provisions, including small-batch vodka from Sugar House Distillery and Jack Rabbit Gin from Beehive Distillery.

Tucked away from the hustle and bustle of downtown Park City, EPC is a hit with locals and visitors alike for its warm, relaxing environment. Grab a table in front of the large picture windows that flood the restaurant with natural light and give you a front-row seat to Utah’s gorgeous mountains and picturesque forests.

Executive Chef Nathan Larsen strives to give every visitor a warm Utah welcome. By day two or three of a guest’s visit, Chef Larson already knows each guest’s breakfast order and personal preferences, and gets their favorites cooking as soon they walk in the door. He enjoys fostering relationships with guests and does his best to make each dining experience a personal and customized one—be it adding an extra scoop of chocolate ice cream for a sweet tooth or customizing meals to fit dietary or allergy preferences. 

Larsen’s hospitality is founded in Park City, where he honed his kitchen skills at Stein Erickson Lodge Deer Valley before moving to roles at at Hyatt locations in Louisville, Phoenix, and Washington, D.C. As Executive Chef of Escala Provisions Company, Larsen returns to his Utah roots – and he couldn’t be happier. This is particularly evident in his cooking, as Larsen showcases the Swiss and Scandinavian influences of the Park City region. EPC’s menu features game meats like venison and buffalo as well as items like homemade bread and in-house butchered and smoked bacon. Larsen strives to feature locally sourced ingredients whenever possible.

EPC’s largest local supplier is Heber Valley Artisan Cheese, a 100 year-old family dairy farm and creamery nestled in the quaint community of Midway, Utah. Larsen lives near the dairy farm and loves that he knows the people behind the business, the cows that produce the milk, and the delivery driver who ensures safe arrival of each order.

EPC’s food and drink menus are ever-changing to provide the freshest ingredients and true taste of Utah, providing a perfect blend of comfort, flavor and unexpected flair.

It’s the perfect place to end your day of play, Utah-style.

Hyatt Centric Park City is currently undergoing renovations that will highlight Park City’s year-round natural beauty. Large murals of the Wasatch Mountains serve as a backdrop in the master bedrooms and guest rooms will feature personal touches including cozy sweater throw pills and pops of orange to pay homage to Park City’s famed Orange Bubble ski lift. The new renovations will create a whimsy of spirit and fun through art and light—but remain grounded by the familiar element of natural wood.

Hyatt Centric Park City offers deluxe single rooms and one-, two-, three- and four-bedroom residences, ranging from 680 sq. ft. to 2,700 sq. ft., designed to feel like your home away from home with fireplaces featured in every guestroom, and full-size dining rooms and kitchens in most suites. Call 435.658.1200 for more information on purchasing a residence. For leisure and group bookings visit parkcity.centric.hyatt.com or call 435.940.1234.

Andrea Peterson
Andrea Petersonhttps://www.saltlakemagazine.com/
Salt Lake magazine readers enjoy six issues a year of Utah’s premiere magazine. Subscribe or pick up a copy to find the best of life in Utah.

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