DIRECTIONS

Perched at the top of the Jordanelle ski run and the Mountaineer Express Lift at Deer Valley Resort, RIME is ski-in/ski-out and also accessible by foot via the Jordanelle Gondola*.

Foot Passenger Lift Tickets for the Jordanelle Gondola are $40** and must be purchased via Deer Valley Resort. **Price is set by Deer Valley Resort and subject to change.

HOURS

Opening for Ski Season on Friday, Dec 13, 2024!

Open Daily

11:00AM to 3:00PM

ABOUT

Open to the Public
Walk In Only - No Reservations
Counter Service
Ski Attire
Indoor and Outdoor Seating
Restrooms
Beer & Wine Available
Accepts Credit Cards 

OUR PHILOSOPHY

RIME descends from a lifetime commitment to the culinary arts and is the latest endeavor from Matt Harris, renowned chef and Park City restaurant owner. 

Chef Matt’s career began in Atlanta with Kevin Rathbun and Pano Karatossos of the Buckhead Life Restaurant Group; over time, Matt became Executive Chef of the Buckhead Diner. From there, he opened Atlanta’s critically acclaimed Market by Jean-Georges, achieving four-star reviews. Along the way, Matt trained at Jean-Georges Vongerichten’s renowned New York establishments. In Park City, Matt opened the J&G Grill (his second Jean-Georges restaurant) and the St. Regis Bar (at St. Regis Deer Valley), before opening tupelo Park City as Chef/Owner in 2015; RIME | Seafood & Steak, The St. Regis Bar at The St. Regis Deer Valley, Brasserie 7452, and Terrace Cafe in 2019; and afterword Restaurant in 2020.

Chef Matt’s culinary expertise garners acclaim from foodies and skiers alike. His dishes feature in Food and Wine, Bon Appetit, SKI, Town & Country, and more. Matt has appeared as a celebrity guest chef on CBS’ Fresh From the Kitchen and NBC’s Today Show, and was selected to cook at the James Beard House in NYC alongside other notable Park City chefs. 

Across our restaurants, we focus on good ingredients first and foremost. That means sustainably sourced. At RIME, we only serve seafood that is ethically fished from sources we trust, and our shipments of this bounty arrive fresh each morning, preserving the salty bite of the sea. The result makes all the difference to the flavors of each dish—and to our environment.

BEHIND THE NAME

Rime \ˈrīm \: noun: frost formed on cold objects by the rapid freezing of water in cloud or fog

RIME is a homonym—one word with two distinct, yet intersecting meanings. 

First, rime: rooted in Old Norse, rime is the layer of frost that develops on an object when bitter wind freezes fog or clouds. Often found on the hull of fishing boats, rime is the conflux of ice and sea, the mark of a fishermen’s hard-won prize. 

Then, rhyme: the correspondence of sounds between words, often coming together to form a short poem. We were inspired by Samuel Taylor Coleridge’s The Rime of the Ancient Mariner, which regales the plight of a sailor’s voyage. Like the mariner in the poem, our patrons are adventurers at heart—and live to tell the tales of their exploration. 

The name RIME reflects the romantic spirit of the sea while paying tribute to Deer Valley’s famous snowy peaks. It’s a delightful contradiction, a happy opposite, a delicious surprise.