The St. Regis Deer Valley

From the Hideaway Report

November 2011 Hideaway Report

As guests of the new 181-room St. Regis Deer Valley — which debuted in December 2010 — we were treated to an alpine adventure before we even checked in: a two-minute ride up a funicular from the “Lower Resort,” where you drop off your car and luggage. This arrangement helps to preserve the tranquility of Deer Crest, a private enclave whose residents did not relish a sudden influx of traffic on its roads.

The lobby-lounge of the main building is remarkably impressive, with stone floors and walls, soaring ceilings, a large open fireplace and huge windows affording views of ski runs and nearby peaks. As we had opted for a Luxury Suite, we had at our disposal one of the St. Regis butlers, who escorted us to our room and offered to unpack.

Our accommodations were appointed with comfortable contemporary furniture and decorated in a restful palette of earth tones. A fully equipped kitchen came with granite countertops and all the latest high-end appliances and cookware. A circular dining table stood close to a stone gas fireplace, and glass doors led to a small terrace. The spacious bedroom was full of light and had its own terrace and gas fireplace, while a sumptuous bath was equipped with a soaking tub, a separate shower and a TV set into the mirror over the vanities.

The St. Regis is a ski-in/ski-out resort, although it must be noted that the “out” entails an easy run of about a quarter-mile to the nearest lift. Among the many touches that make skiing here such a pleasure are the ski butlers, who ensure that boots are warmed before your first run, and the omnipresent ski valets, who will store your equipment if you take a break for lunch on the 3,000-square-foot “ski beach,” or the Mountain Terrace, with its impressive series of fire pits. The on-property Jans ski shop offers a full range of new and rental equipment.

The St. Regis group has formed an alliance with Jean-Georges Vongerichten, and the main restaurant at Deer Valley is his J&G Grill. You can dine either beside a stone fireplace in the main room or at the counter of an open kitchen. The menu includes selections from Vongerichten’s Spice Market and ABC Kitchen, both in New York. Everything we tried was delicious, but in particular, I would cite a starter of chicken samosa with cilantro yogurt, and a main course of roasted halibut served with a Malaysian chili sauce that was spicy but did not disguise the flavor of the fish. Also, the market pizza with Fontina cheese and truffles was truly memorable.

After a day on the mountain, the resort’s free-form pool — with adjacent hot tubs — is particularly inviting and well situated. Located on two levels, it provides a wonderful spot in which to relax. The 14,000-square-foot Remède Spa offers a full range of treatments, including a regenerating facial that counters the dehydrating rigors of the slopes. In-room massages are also available. The excellent fitness center has a full range of equipment and floor-to-ceiling views of the mountains.

The St. Regis is a superior resort, staffed by friendly, helpful people. We enjoyed every moment of our stay.

Amenities