Raise a glass at Park City’s newest corner for good Gallic eats.
It only takes two words – French food – to conjure images of fancy fish knives and gastronomic temples. American chef Galen Zamarra has worked at many of them, including restaurants helmed by Michelin-three-star legends Georges Blanc, Michel Bras, and Alain Passard. But his real love is simple comfort food – a fine steak frites or fragrant coq au vin – as served in France’s laidback, affordable brasseries.
“French cuisine can sound a little exotic to Americans,” says the James Beard Award-winning chef. “But brasserie food is different. The experience of dining at a brasserie is just as much about being part of a community as it is about the food. We wanted to bring that to the community of Park City.”
Since opening in February 2025, Le Depot Brasserie has become the gathering spot for Park City locals and visitors alike. Located in a historic train station on lower Main Street, vintage bubble lighting and art-deco detailing evoke another era. The menu transports us direct to France, with classic dishes such as frisée aux lardons and crab rémoulade. “The steak frites is hands down our best seller,” Zamarra says. “It’s great quality and a great price. It’s crazy what you pay at a steakhouse for a good cut of meat. We intentionally wanted the menu to be affordable.”
Well-traveled guests regularly comment that Le Depot reminds them of a meal they had in Paris or Courchevel, says Zamarra’s wife and business partner, Katie. “What we’re doing here has really resonated with visitors,” she says. “Hearing their stories that compare us to places in Europe gives the restaurant so much soul.”
While the menu is rooted in classic brasserie fare, Le Depot’s executive chef, Thomas Bernard, takes some creative liberty with the traditional. His French soup, for example, is more like a soufflé. He adds chicken, vegetables, and truffle to a rich broth, then browns a puff pastry crust to crack open with a spoon. Seafood towers appeal to the après-ski crowd, and Friday apéro hour features French wines and $1 oysters flown in from the East and West coasts. “We pay a premium to get the best quality,” says Zamarra. This winter season, Le Depot debuts a raclette and fondue experience.
Cocktails take a decidedly French point of view, according to Zamarra. “We leaned into French spirits and aperitifs like Chambord, St. Germain, and vermouths,” he says. There’s also a selection of creative bubbles-based cocktails – La Piscine is a mix of Chambord, sparkling wine, and Snow tequila. Ciders include those from Dendric Estate, a new Utah cidery.
Le Depot’s executive pastry chef, Cassidy Cabel, is responsible for seriously sensational desserts, like the decadent S’mores profiteroles filled with roasted marshmallow ice cream, as well as baked goods served next door at their sister operation, Union Patisserie. The darling, all-day café serves buttery croissants and crepes, as well as sweet treats like macarons, eclairs, and sandwiches such as jambon-beurre. “In the winter, it’s really nice to pick up a La Colombe coffee and pastry en route to the Town Lift or as you’re heading to catch the shuttle to Deer Valley,” says Zamarra. Just steps from each other, both spots regularly host live music on their sun-soaked patios, adjacent to a courtyard with a pétanque court. “This area used to feel so empty,” he says, “but it’s really come to life as a community hub rooted in good food, drinks, and friends.”
