CANYONS MAGAZINE

Above: The wine cellar at
Talisker on Main offers an
intimate setting for guests.
Opposite page: The main
dining room at Talisker
on Main offers a sleek,
appetizing interior.
4 6 C A N Y O N S I 2 0 1 3
“Design, for us, isn’t just something you look at.
It impacts your entire experience.”
– Jack Bistricer
There are many of these, from the curtains, with their
hand-embroidered bees, ladybugs and delphiniums to what
Bistricer calls the “very happy red chairs” that enliven its
dining room. “The red is the surprise to counteract the
wood, and we use it throughout Talisker,” he explains.
Another in the Talisker family of restaurants, Talisker on
Main also combines a sleek yet refined interior with outstanding,
farm-fresh cuisine. Talisker on Main was a design
challenge: Its historic building in downtown Park City is
fairly modest in size with a Victorian feel. Vignola, along
with Rebecca Buchan of Denton House Design, opened up
the space so that the rooms seem larger, and enlivened the
spaces with a subtle, sophisticated palette and design.
At The Farm, which features cuisine made from ingredients
sourced from local farms, Buchan aimed for a sim-
pler, more rustic look. She’s also the design force behind
magical restaurant interiors such as Murdock’s and the
Talisker Outpost Yurt.
It doesn’t take a connoisseur or design aficionado to appreciate
the warm ambiance and atmosphere that Talisker
has created. As Bistricer points out, “Design, for us, isn’t just
something you look at. It impacts your entire experience.”
Almost any corner of Talisker’s properties could serve as an
example, but perhaps none better than Tuhaye’s clubhouse
porches on a winter night, when the crackle and warmth of
outdoor fireplaces lure guests to their hearths. Once they’re
gathered together, the Rocky Mountain air does its work.
You can just inhale the well-being.
It’s exactly as Bistricer envisioned—exhilarating, appropriate
and memorable.