Troll Hallen Lounge

He said:

We had intended to dine at one restaurant at the Stein Eriksen Lodge in Deer Valley, but we arrived between its lunch and dinner service. Unwittingly, we instead ended up at the resort’s Troll Hallen Lounge during its Après-Ski service. Stomachs growling—or maybe that was just Kathy growling at me—we decided to stay and dine at the Troll Hallen.

The Stein Eriksen Lodge is a luxury condominium hotel. We got a kick out of visiting, as we had recently seen it play the part of the North Star Lodge in Netflix’s “Falling for Christmas” movie with Lindsay Lohan. It is an operating resort, so you should be aware that if you intend to visit during the ski season, as we did, things can get a bit . . . chaotic.

The lodge is located directly adjacent to the Deer Valley Ski Resort. In fact, a ski lift dropped off skiers just outside our window. Thus, the lodge is a true ski-in/ski-out site. We saw many patrons stomping around in heavy ski boots, puffy coats, even helmets and goggles. At times, the bustle got a bit noisy.

Visitors should also consider the weather. The last bit of road to the lodge features a somewhat dramatic rise in elevation. While the roads were clear for us on our arrival, by the end of our meal they had become rather treacherous with new snow. Traffic slowed to a crawl, and we saw numerous motorists struggling to make safe progress.

The Après-Ski service featured an abbreviated menu designed for a quick, warming pick-me-up. While we perused the options, a waiter brought us a complementary tray of spiced nuts. We decided to start with a fondue service. They offered two options with cheese and one with chocolate. The last time we had fondue, we had chosen a variety with several Swiss cheeses. At the time, Kathy had said she found the flavors a little too delicate for her liking, and that she wished we had ordered the cheddar variety. So this time, we skipped the Emmenthaler and chose instead the White Cheddar and Stout Fondue.

It was definitely not as delicate as our previous fondue. In fact, the flavor of the stout was quite strong. Perhaps that’s the way some people like it. However, I would have preferred more sharpness from the cheddar and less of the sourness of the stout. Still, I enjoyed it. We dipped red potatoes, broccoli, and cubes of bread into the rich, melted cheese. The menu said the service was suitable for two to four people, and it certainly could have served four easily. Happily, they brought us boxes and a lidded cup to take our leftovers home with us.

I capped my meal with a half bowl of the Wild Game Chili. I enjoyed the hearty dish, which had a comforting, warming heat rather than an alarming fire. The thick, velvety sauce had a nuance of sweet and tangy tomatoes, though the dominant flavor was definitely the slightly smoky chili. It had no beans, but plenty of meat. The menu said it had buffalo, elk, and wild boar. To be honest, though, among the other flavors and textures of the stew, I couldn’t have told you what meats they were. They were good, sure, but the exotic nature of wild game kind of got lost in the mix. Finally, a dollop of sour cream provided a contrasting texture and stood ready to offset any spiciness that might call for it.

This was my first Après-Ski service, and it was an elegant one. If this had been a part of my first ski outing years ago, I might have stuck with it!

She said:

In the middle of the afternoon, Brian and I decided to drive to Park City. Originally, we intended on dining at a restaurant that had piqued our interest. However, we took a wrong turn and ended up at the Troll Hallen Lounge. After discussing our confusion with the hostess, we decided to stay. Mostly because I was tired and hungry, but also because my curiosity had been kindled.

From our table, I took everything in. We were seated next to a large window accented by thick, wooden trim. We had an absolutely wonderful view of the ski lift, a wooded area, and the big, fluffy snowflakes that came down steadily. Being there reminded me of the beautiful winter scenery I enjoyed throughout my childhood. There are no mountains in New Brunswick, but I grew up with the fun and familiarity of ice skating, sledding, snowmobiling, cross-country skiing, snowshoeing, and—of course!— HOCKEY, Canada’s favorite pastime. 😁

Being true to a lodge in the mountains, the Troll Hallen featured a lot of dark walnut wood everywhere: ceiling beams, plank flooring, chairs, wall trim, etc. The one thing that captured my attention was the beautiful bar that graced the wall diagonally across from us. It was so stunning, I commented on it to Brian. The intricate carving and colors were striking.

Along another wall, there was a space reserved for live music. A singer-guitarist entertained us with a medley of songs by Sting, Coldplay, Neil Young, and others. Luckily, he had a microphone so we could hear him above the patrons’ loud voices all around us. The place was hopping with activity, as there was a constant flow of skiers coming and going to rest, eat, and drink after their time on the slopes. Adding to the hustle and bustle were the very attentive waitstaff who were smartly clad in black trousers, white shirts, and gray vests.

After we were seated, a waiter approached us and set down glasses of water with lemon and a serving dish filled with complimentary seasoned nuts. They were pretty tasty. 😋

From the limited menu, we ordered the White Cheddar and Stout Fondue. Although I appreciated the generous servings of cubed bread, al dente broccoli, and the cooked, quartered red-skinned potatoes, I wish there had been a bit less bread, and maybe some cauliflower, baby carrots, and diced apple.

My entrée was the Swedish Meatballs and Mashers, and I was pleasantly surprised with how delicious it was. The dish was presented in a lovely, artistic white ceramic bowl. Five meatballs in a dark, rich velvety sauce sat above a mound of creamy mashed potatoes and a dollop of lingonberry jam. I remarked to Brian that the sauce was a wonderful deviation from the typical light-colored gravy that’s usually served with Swedish meatballs. In fact, it tasted as though it might have been prepared with red wine. Maybe that’s the twist in Chef Zane’s grandmother’s special recipe? 😉

My experience at the Troll Hallen Lounge was satisfying and I appreciated the elegance around me. It’s a truly beautiful place; from the wooden walls, beams, floors, and trim to the plush lobby seating and the understated décor. The outdoor scenery, though, stole the show, in my opinion.

Conclusion:

Whether you are taking a break in the middle of a day of skiing, or just popping in for a quick visit, have a nice, warming meal while enjoying the beautiful surroundings. Valet parking—free with validation—can be found in the back of a long and winding subterranean parking garage that seems at times to have been built directly atop the mountain’s mogul course.