Brunch Heats Up Park City

At Stein Eriksen Lodge, where the lodge’s snow‑plowed façade meets a glass‑clad breakfast hall, Executive Chef Zane Holmquist commands an 80‑$ spectacle that feels less culinary show than a per‑severine procession of indulgence. The valet wheels you through a subtle symphony of polished hound‑shoes and the room decibel is minuscule save for the hiss of the ham‑tortilla two to two serving. Patrons, a throwback to a February bint that lingers long after the last blueberry‑scented puff pastry, drift across the 60‑item spread: maple bacon, huli huli chicken, mini‑waffles, and an omelet bar that is both obligatory and optional. The crowd is a mosaic of ski‑in‑ski‑out elites who circle the carving station like a social rite; the comfort of the waiter’s smile is the extra garnish. For a truly memorable line, request Table 17 by the western fireplace and insist on the roasted turkey with saffron jus, then let the private conversation continue around the hearth’s amber glow.