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FIRST TRACKS


APRÈS


Our favorite fi reside warm up spots will chase the chill and have you smiling.


Warming Up Seven FIRESIDE LOCALES for the perfect preprandial moment. By Pamela M. Olson Owl Bar, Sundance Resort a


DAY ON THE MOUNTAIN is nothing without après. It’s the cherry on top. You want warm, you want comfortable and you want cocktails. Here are our favorite cozy spots to close out the perfect day (or help you forget a not-so perfect day).


The Sitzmark Club, Alta Lodge, Alta—Tucked upstairs in the original lodge, this tiny lounge has off ered the same cozy, unpretentious scene since 1939. Called “America’s most venerable ski-hotel bar” by SKI magazine, the Sitzmark (what your tuckus makes in the snow) has everything to complete the perfect ski day, especially the wood-burning fi replace. Gather ‘round the sunken pit bar and enjoy complimentary appetizers.


Molly Green’s, Brighton— On a deep powder day this classic A-frame bar, is home to boarders who lumber in, shake the snow off their burly beards and hunker down for chili and beer. Its soaring triangular- shaped windows are grounded


with a two-sided fi replace in the center adorned with— what else—a majestic moose head. Don’t miss Molly’s Milk, a marrow-melting cocktail of brandy, kahlua and coff ee.


Troll Hallen Lounge, Stein Eriksen Lodge, Deer Valley— If you’ve got a Dale of Norway sweater, break it out. This is the place to embrace skiing’s roots and live like a (vi)king. Convene your clan around the crackling fi replace to sample three styles of fondue, wild game chili or mussels and frites. After the feast, ease into the leather sofas with the appropriate digestif— sips of caraway-fl avored aquavit.


St. Regis Bar and Lounge, St. Regis Hotel, Deer Valley—In a


chic modern-mountain setting, soak up sparkling views of Park City while sipping the 7452 Bloody Mary, named for the elevation and concocted from locally-distilled vodka from High West. Rimmed with crunchy black salt and fi nished with a wasabi-celery foam, it’s a divine lead into tasty nibbles created by chef Jean-Georges. This ski-in bar welcomes guests to kick off their sticks and stroll in to enjoy the fabulous fi replace, or on a sunny day, take it outside.


Cinnabar Lounge, Earl’s Lodge, Snowbasin—The best of both worlds collide at this grand lodge, where Murano chandeliers and leather executive chairs make you feel like a CEO while the mellow vibe and live bluegrass music make


you feel like kin. Its tempting to cut your runs short to claim a seat. The fresh potato chips smothered in bleu cheese and topped with smoked chicken, bacon, tomatoes and cheddar cheese are ridiculous, as is the smoked duck carpaccio stuff ed with fi gs and gruyère.


The Owl Bar, Sundance—This nouveau-rustic saloon, makes you feel like strapping spurs onto your ski boots. It’s so dark that your eyes have to adjust to the room. And the bar itself was salvaged from a western watering hole that the Sundance Kid was known to haunt. This is a place for whiskey, a toasty fi re, photos of mad dog outlaws and munching bacon-cashew caramel popcorn. Don’t miss the fi sh taco of the day.


EFollow Foodie Pam all winter long, as she’s sure to keep your mouth watering. skiutah.com/food 2 4 SKI UTAH WINTER 2013–14


ADAN CAMPBELL


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