High West Distillery | Wine | Salt Lake City | Salt Lake City Weekly

High West Distillery 

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Finally, the long-awaited Park City location of High West Distillery is open for business. Fans of Utah’s first legal distillery since 1870 and its High West Rendezvous Rye, Vodka 7000 and “Bourye” (a blend of bourbon and rye with a beguiling jackalope on the label) have reason to celebrate. So does anyone who’s looking for an extraordinary dining experience.

High West executive chef James Dumas is at the top of his game, creating an ever-changing menu of “nouveau Western fare” to be savored in the distillery’s bar as well as the parlors and various cubbyholes of its restaurant, all cozily situated in the historic home that adjoins the distillery. Though he’s not incorporating spirits into every dish on the menu, Dumas is definitely employing them as subtle seasonings, making much of the fare a perfect match for smooth whiskey.

At a recent dinner, applewood-smoked wild salmon with grilled leeks and a whiskey drizzle was perfectly sizzled on the edges and tender and flaky inside. The whiskey drizzle enhanced the subtle qualities of an accompanying shot of High West Bourye, while the slight molasses quality of the bourbon-rye blend complemented the caramelized, grilled elements—perfection in a pairing. Traditional Swiss raclette and little surprises like cheese biscuits or crispy rye flatbread (and soon, breads that incorporate the distillery’s tangy oat “mash”) add to the lip-smacking qualities of Dumas’ menus. Not a whiskey fan? The restaurant has installed a 35-bottle Cruvinet system, so expect some terrific wines by the glass. The restaurant also offers a children’s menu.

Cheers to High West founders David and Jane Perkins, Chef Dumas and the entire crew. Everyone involved in the distillery jumped through countless hoops to make it to opening day, and they arrived there with incredible style.

703 Park Ave., Park City

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Virginia Rainey

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