The Big Chill
Photography: Courtesy of Stein Eriksen Lodge
Who doesn’t love luscious, intensely flavored gelato or a light, chilled sorbet on a summer afternoon? Lucky for us, chefs in Park City and environs are dishing up a homemade rainbow of these cool treats in restaurants and specialty shops every day.
When gelato is on the menu at Talisker on Main (515 Main St), you can only hope it is gelato de riso—like a royal rice pudding with arborio rice and hints of vanilla bean, star anise and cinnamon. The Meyer lemon gelato and coconut sorbet will also tantalize your taste buds. At Spruce (in the Waldorf Astoria at The Canyons), go for blackberry, raspberry, peach and cherry sorbets, all made with Utah-grown fruits. Dolcetti Gelato (1476 Newpark Blvd) is a singular shop devoted to the art of gelato. Lavender honey, jalapeño chocolate and strawberry balsamic represent for the exotic side, but you’ll also find pistachio and good old vanilla.
The ice creams at Yellow Snow (2015 Sidewinder Drive) are made with very little air, but they’re purposely high in butterfat/cream. Still, lots of people mistake them for gelato, which is fine ... maybe it’s the best of both worlds. Fresh peach and “Tiger’s Blood” (strawberry and coconut milk) sorbets are house specialties, as are dozens of other flavors such as cantaloupe, raspberry lemonade, chai and espresso.
Other exquisite gelatos and sorbets can be enjoyed in the Park City area at the Glitretind (in Stein Eriksen Lodge at Deer Valley) and Windy Ridge Bakery (1250 Ironhorse Drive) in Park City. Also try Bäckerei & Eis at the Zermatt Resort (784 W Resorts Drive, Midway) and Spin Café (220 N Main St, Heber City).
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