When Canopy by Hilton Deer Valley opened in late August, it didn’t just add lodging options to the East Village base area.  The property also opened four dining outlets, including an Italian restaurant, Tavolona, an Italian bar and lounge, Fornetto, and a lobby cafe. But what Executive Che f Scott Rackliff is most excited about is Alpine Attic, its American comfort concept.  “It’s rustic American comfort food, but with lots of inspiration from what we have here (in Utah),” Rackliff said. “So there’s bison on the menu, we’ll play with some elk probably on specials and stuff like that, and then game meat.” Like its namesake, the restaurant is designed with A-frame, exposed beam ceilings, a large vintage fireplace set in the center of the room and farmhouse-style chandeliers, turning the space into a tavern straight out of “Game of Thrones.” The atmosphere breeds creativity on the culinary side, Rackliff said. Credit: Photo courtesy of Canopy by Hilton Deer Valley Credit: Photo courtesy of Canopy by Hilton Deer Valley The Alpine Attic restaurant is open from 4-11 p.m. on Fridays and Saturdays, with live music planned both days. Within the broad category of “American comfort classics,” the chef said, his team plays up familiar dishes. And for the fall-going-into-winter menu, it’s designed to meet cold-weather cravings like a bison shepherd’s pie. Rackliff said he’s excited about the Wagyu beef salisbury steak dish, which is a take on a TV dinner tray served on a silver tray as an ode to Park City’s mining history. There’s also a buttermilk fried chicken dish, a French onion dip appetizer and a Rotelle Cheese fondue with hatch chilies and pork cheeks. Among his favorites is a duck confit sandwich, with a traditional duck leg confit pressed and grilled until the skin becomes crisp, served with arugula, sweet and pickled cherries, fennel seed and mustard seeds on a pretzel bun. Executive Chef Scott Rackliff says the salisbury steak entree is served on a silver tray reminiscent of the classic TV dinners. Credit: Photo courtesy of Canopy by Hilton Deer Valley The chef said that, as with each of the hotel’s restaurants, he brings a background in Michelin-starred restaurants such as Eleven Madison Park in New York City. “One of my favorite things is comfort food, just try and give it that Michelin-star twist,” Rackliff said. “To me Michelin isn’t about actually getting the damn star. I don’t really care. But if you embody those criteria into what you’re doing, you’re going to have a great restaurant.” His goal is to have seasonal ingredients sourced through local growers and producers, like the Heber Valley cheese curds, on the Alpine Attic menu. Fall is a fun time to play around with fresh produce, he said. “It’s that brief season when late-summer ingredients like sweet corn, heirloom tomatoes and stone fruit overlap with the arrival of fall favorites like apples, squash and root vegetables,” Rackliff said. “It’s the perfect transition, bringing together the best of both seasons.” For the sweet tooth, a simple three-dish menu takes the same spin-off approach. There’s a root beer float, but unlike the American classic, it’s “reverse,” with root beer ice cream topped with cream soda. A brookie sundae, instead of a brownie sundae, has a chocolate chip cookie-brownie hybrid served with dolce de leche ice cream, hot fudge and candied pecans. But the most popular dessert has been the carrot cake, said Rackliff. Rather than a slice of cake, each serving of the carrots, raisins and pecans cake is made in smaller round pans, meaning each edge is caramelized. It’s layered with whipped cream-cheese icing for a light sweetness. Through the winter, Alpine Attic will lean into cold-weather classics. Credit: Photo courtesy of Canopy by Hilton Deer Valley There’s also a full bar with a slate of house cocktails and mocktails using locally made spirits like Alpine Distilling’s bourbon and gin and High West Distillery’s whiskey. The ingredients also draw on winter-weather, alpine flavors like allspice, walnut, thyme, cherry, sage and earl grey tea. The restaurant is currently open from 4-11 p.m. on Fridays and Saturdays, with live music scheduled during those hours. Rackliff said that as the hours expand for the ski season and the hotel grows its presence, he plans to keep experimenting with hearty, “soul-warming” foods.  For more, visit hilton.com/en/hotels/slcvepy-canopy-deer-valley/dining. The post Alpine Attic puts a twist on comfort food at Canopy Deer Valley appeared first on Park Record. ...read more read less