St. Regis Bar | Wine | Salt Lake City | Salt Lake City Weekly
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you. DONATE

Eat & Drink » Wine

St. Regis Bar

Raising the Bar



Let’s face it: There’s bar food, and then there’s bar food. And, I am certainly not above munching on Buffalo chicken wings in a smoky bar, although smoky bars are becoming an increasingly endangered species. I’ve eaten corned beef and cabbage from steam tables in New York City dives and had ploughman’s lunches in British pubs. I’ve enjoyed tapas in Spanish bars and antojitos in Mexican ones. I’m not a bar-food snob.

However, a bar menu featuring the delights of chef Jean-Georges Vongerichten, well, now that’s another story. And, stellar bartenders like Drew Congino are hard to find. So, belly up to Deer Valley’s gorgeously appointed St. Regis Bar, replete with a triptych of oldtime Park City mining scenes by artist Philip Buller, get cozy on a couch by the fireplace, or lounge out at the St. Regis ski beach and its warming “garden of fire.”

Wherever you wind up, you’ll want to try a St. Regis signature cocktail such as the “7452 Mary,” named for the resort’s altitude, which is a sassy blend of fine oatdistilled Vodka 7000 from Park City’s own High West Distillery, rimmed with locally produced Real Salt and garnished with wasabi-celery foam. Another exotic option for sipping is the addictive ginger margarita. And, of course, some 4,600 bottles of wine are at your disposal thanks to the St. Regis Wine Vault, which sits conveniently adjacent to the St. Regis Bar.

An upscale selection of cheeses and charcuterie counts as “bar food” at the St. Regis, and it’s terrific. But the best deal is the $12 iron pot of plump, steamed Maine mussels mariniere—about three dozen of them, served with crispy slices of rustic grilled bread to soak up every bit of the silky, buttery broth. And, what other bar around here serves black truffle pizza? CW

St. Regis Bar
2300 Deer Valley Drive East, Park City

If you enjoyed this information, please consider signing up for City Weekly's Dining Newsletter to have future dining content delivered to your e-mail inbox.
Ted Scheffler:
Sign up for ClubFed