A Remote Speakeasy is Now Perched Above The Lodge at Blue Sky, Auberge Collection

One might not expect to find an impeccably made margarita in a yurt set high in the Wasatch Mountains of Wanship, Utah—about 30 minutes from downtown Park City—and yet that’s exactly what Tacocat Speakeasy serves with flair. The quality of cocktails and the delectable Mexican cuisine by chef Guillermo Tellez are owed to the fact that the bar is the latest addition to The Lodge at Blue Sky, Auberge Collection. Though it falls within the luxury resort’s expansive 4,000-acre property, its sky-high perch (and the seven-minute drive up a dirt road in one of the auberge’s Mercedes-Benz Sprinter vans) makes it feel like a remote destination unto itself.

The origins of Tacocat trace back to New York City, where Joe Ogdie, Blue Sky’s general manager, and Bradley Russell, the director of operations, attended a conference. “While there, we went to a bar called Superbueno, which is one of the 50 best bars in the world,” Russell told Surface while on a tour of the yurt. “We went at 11 p.m. There was a line around the block. Going in there, and feeling the environment, and seeing people singing and dancing, and the servers hitting the lights—there was such a sense of celebration.”

Russell wanted to translate that to Blue Sky with authenticity. Through a commitment to the excursion-like experience and the quality of food and beverage, he’s done so successfully. The result is a weekend-only venue, reservations encouraged, well worth the winding trek. “The way I like to describe it is a college house party/treehouse/get-a-tattoo kind of vibe,” he says. “It might be very polarizing in the fine dining environment that we have at The Lodge, but it’s removed—and it gives our guests and local patrons a fun, unique ambiance. It’s come as you are and be embraced by the spirit of what we’re trying to do up here.”

As the sprinter brings speakeasy guests to the highest viewpoint on the property, where visibility is up to 50 miles, the driver sets the stage for expectation. “It’s different from a luxury private yurt dinner. It’s intended to be somewhat of the opposite of that,” Russell continues. Though the food and drink elements are executed to fine dining standards, they’re undeniably playful. So, too, are the red lights that glow when the space is activated.

The festive nature of the speakeasy immediately takes hold. Guests are offered a welcome drink. “Then, our cocktail list has dice that you roll to select the liquor,” Russell continues. Tacos, enchiladas, house-made dip, and more are served in the off-grid venue. There’s a thoughtful selection of artisanal tequilas and mezcal on offer, as well. “We also take Polaroids of all the guests that come up. The music is fun. There’s no real script to the experience. We want to read the customer,” he adds.

Though Tacocat is new, the yurt has been there for four years. The concept is one of many new additions to the grounds. In fact, this January, Auberge Resorts Collection announced The Residences at The Lodge at Blue Sky in Park City, Utah. This includes 13 farmhouse residences designed by AJC Architects, the firm behind the original lodge (and nearby High West Distillery). And as for other enviable culinary endeavors at Blue Sky, this summer will see the return of filmmaker Guy Ritchie’s beloved WildKitchen open-fire outdoor dining series.