The St. Regis Resort in Deer Valley is a mountain retreat that captivates visitors all year round. Start your journey by ascending to the resort’s main building on the Swiss-crafted funicular, the only one of its kind in a North American ski resort. This mode of transport carries guests 230 vertical feet from the Snow Park building, offering extensive views of the Wasatch Range.

St. Regis is just a mile from Park City’s Main Street and provides a luxurious experience for visitors. The dining scene features the award-winning RIME restaurant crafted by Chef Matthew Harris.

The inviting ambiance of the exhibition kitchen and the option to dine indoors or al fresco throughout the year allow guests to enjoy the mountain views throughout the space. RIME’s menu showcases fresh seafood sourced from Hawaii, Maine, and Nantucket and sustainably sourced prime cuts. Each dish is prepared with care and attention to detail. Robust flavor combinations are enjoyed in every offering that is then beautifully plated.

Lamb chops

Lamb Chops at RIME

Traditional American cuisine with mountainside views of Deer Valley Resort. The menu curated by chef Matthew Harris presents a seasonally inspired menu built on sustainably caught seafood and prime-grade meats. A recent recipient of Wine Spectators Best of Award of Excellence, RIME’s Wine Vault has a collection of over 1,200 unique labels and more than 10,000 bottles.

As per tradition that began in the St. Regis in New York, the cherished Champagne Sabering takes place nightly at dusk. A saber is used to elegantly uncork a bottle of bubbly, followed by a complimentary flute of champagne for all to enjoy. For families, the nightly Family S’mores Tradition invites guests of all ages to gather around the Astor Terrace fire pit and create their own decadent treats.

A nightly tradition at St. Regis hotels around the globe sabering a bottle of champagne.