Grappa, the towering restaurant situated at the top of Main Street, was closed for the last few weeks preparing for the busy winter season. They reopened Wednesday, December 4th making this the perfect time to feature Grappa. We're pleased to introduce General Manager Tommy DeAngelo (a man of few words) in this installment of "Meet the Merchant." 

Name – Tommy DeAngelo

 Where are you from? Connecticut

How many years have you been in Park City? A long time.

How many years have you been on Main Street? Even Longer.

  1. Tell us about yourself.  I am very passionate about food and wine. I love a great dining experience; it’s one of life’s wonderful pleasures.
  2. Why Historic Park City? It is THE place to be!!!
  3. What is your favorite winter activity? Skiing and Snowmobiling
  4. Where do you ski? Canyons
  5. Describe the perfect Historic Park City day. Everyday! Come visit us for a great dining experience. 

Grappa is part of Bill White Enterprises which encompasses sister Main Street restaurants Chimayo and Washo plus several other restaurants in the Park City area. 

More about Grappa - Nothing could be more foreign to the American palate than grappa, the Northern Italian brandy distilled from the grape skins, stems, and seeds left over from wine making (what the French produce as marc). By tradition, a poor man's drink, grappa can pistol-whip the palate of the neophyte. Rustic, often fiery, it smells of hay, Earth and God knows what else.

Today, top winemakers and distillers from all over Italy artfully craft their grappas, often distilling them from a single grape variety, or even a single variety from a single designated vineyard.  Some are aged in wood anywhere from six months to a year. The result is a smoother, more insinuating product that can be downright elegant, while still retaining the spirit's primary characteristics.  Grappa has an intensity, a pristine quality, and an underlying simplicity. Grappa is strong, but it leaves the taste buds refreshed.