It's been almost 21 months since Luke and I were last able to get away for an overnighter sans children. Thank you so much, Cristie, for making this happen!
Luke took me to the St. Regis Deer Valley. Although it is a Park City hotel, it is actually located in Wasatch County. We were happy to keep it local!
Can I just say I've never had a more luxurious experience? The hotel is actually built on top of a mountain, so after leaving your car with the valet at the base, you ride a funicular (with heated leather seats) up the mountain to the actual hotel. The tracks almost reminded me of a roller coaster - but an infinitely smoother ride! The views were stunning.
We loved our room with its juliette balcony, fireplace, and gorgeous view. Keep in mind that a Park City hotel is going to have a slightly rustic, yet luxurious vibe - lots of leather, exotic skins, natural tones - whereas the St. Regis New York is more glamorous. They really design the aesthetic for the destination. See that little red dot in the center of the mirror? That's a 17" television (activated by remote), in case you don't want to miss the news during morning ablutions.
The heated outdoor pool was exquisite. (You can see it from our balcony.) We visited it after dinner, in the dark, while it was snowing, surrounded by flocked trees and twinkle lights. Truly amazing. We loved sitting in the hot tub, watching the snow fall, and feeling it turn into rain on our faces from the heat of the steam.
The J&G Grill carries the best-loved items from Jean-George Vongerichten's restaurants across the country. Luke and I shared the rack of pork for two - hands down the best meat I've had outside of bistecca fiorentina in Fiesole. The hotel library was stocked with beautifully bound books and board games. (We took Trivial Pursuit and a Zane Grey novel up to our room.) They served warm drinks (including divine hot chocolate) in the afternoon and we enjoyed their creme brulee oatmeal bar in the morning. How does that work? Well. You top creamy steel cut oats with brown sugar, and using the same torch that you would for dessert, you caramelize the sugar. Then add your choice of toppings: macerated fresh berries, dried apples, bananas, golden raisins, cinnamon, dark chocolate, dried cranberries and blueberries, maple syrup, cream or milk.