There was a long-ish wait for a table, but there was an immediate opening in the bar area, where we were happy to dine. It had a fun ambiance – a contemporized historic barn look. The bartenders took turns waiting tables, and were very friendly and helpful.
High West Distillery makes their own whiskey and vodka, so of course we had to try some of it. I had the Silver Western Oat whiskey, which was very smooth, and later had the Rendezvous Rye, which had a lot more kick to it. Both were quite tasty. Dave had one of their special whiskey cocktails and stuck with that.
We’ve been trying to do our “fine dining” experiences at local places that make an effort to source their food locally, and this one fit the bill.
For dinner, Dave had the High West Burger, which was a “secret blend” of beef and bison meat, while I had pan seared Utah trout. It was a yummy meal. Dave couldn’t resist dessert – fried Krispy Kreme donuts with whiskey vanilla ice cream. I went ahead and got the fruit cobbler, which was warm and delicious.
If I find myself back in Park City, I wouldn’t hesitate to come back to High West Distillery.