Le Depot Brasserie and Union Patisserie: blending French cuisine with Park City’s rich history

Photo: TownLift // Le Depot Brasserie

PARK CITY, Utah—Galen and Katie Zamarra of the Galen Hospitality Group are poised to transform Park City’s dining scene this winter with the openings of two distinct French-inspired establishments: Le Depot Brasserie and Union Patisserie. The husband-and-wife team, known for their memorable gastronomic experiences, aims to honor Park City’s historical significance while bringing a taste of French culture to Main Street.

Le Depot Brasserie: History Meets Modern French Cuisine

Set to open in December in the historic Union Pacific Railroad Depot at 660 Main Street, Le Depot Brasserie will offer a refined brasserie experience that captures the spirit of 1920s Paris, blending authentic French dishes with subtle nods to the building’s storied past. Initially constructed in 1886, the Depot served as a transportation hub during Park City’s mining boom before being listed on the National Register of Historic Places in 1979. “It’s a historic building, and it was actively run as a train depot until the late ’70s,” Galen Zamarra noted. “A train was coming right to the front door, parked in front of what is now Main Street not that long ago.”

The menu, designed by Galen Zamarra, a James Beard Award-winning Chef, will feature traditional French staples, including Plateau de Fruits de Mer and Roasted Bone Marrow, accompanied by French wines and craft cocktails. “We want to get back to the roots of French cuisine,” Zamarra said, emphasizing a dedication to “authentic, simple recipes that highlight quality ingredients and technique.“

The beverage program will focus on classic French aperitifs and cocktails, including cognacs and vermouths, paying homage to Paris’s historic jazz scene, where American musicians like Josephine Baker found fame. “Paris has a strong jazz scene, so our atmosphere and playlists will reflect that era,“ Zamarra added.

Le Depot Brasserie’s interior design by New York-based Workshop APD will include nuanced details like vintage luggage cases and a host stand designed to resemble a travel case. Custom furniture, including benches and tables made from salvaged 200-year-old wood from the Main and Sky Hotel, will feature prominently in the outdoor seating area.

In winter, Le Deport Brasserie will transform the upstairs into a cozy wine bar, featuring a “chalet menu“ with shareable Alpine-inspired plates, including raclette and fondue. 

Union Patisserie: A Cozy French Coffeehouse and Wine Bar

Next door at 199 Heber Avenue, Union Patisserie will offer a more casual but equally French experience. Slated for a December opening, the patisserie will serve breakfast pastries, sweets, and light lunch options, focusing on the French art of coffee and pastry. Executive Pastry Chef Cassidy Cabel will oversee the patisserie, creating classic French pastries such as croissants, macarons, and éclairs, as well as more substantial breakfast and lunch items. “Union Patisserie will be a gathering place for the community,“ Zamarra explained, “where people can come together over a great cup of coffee or glass of wine.“

Union’s interior, also designed by Workshop APD, maintains historical touches, such as custom plates made from original Union Plaza wood trestles and a mural by local artist Sarah Jenson. In warmer months, the 14-seat café will expand into the adjacent outdoor deck, offering house-made ice creams and sorbets. “We want to activate the plaza and bring some life to it,“ Zamarra shared, envisioning Le Depot Brasserie and Union Patisserie as a year-round destination.

Bringing New Life to Park City’s Historic Heart

With Le Depot Brasserie and Union Patisserie, the Zamarra’s aim to offer locals and visitors a culinary experience steeped in French tradition while celebrating the history of Park City. “We would really like to honor the community,“ said Zamarra. “Zoom held a special place for many people, and this building is not just about one restaurant but about the history of Main Street and our town.”

Zamarra, whose culinary journey spans the United States and France, brings a wealth of experience to his new ventures. A graduate of the Culinary Institute of America and a protégé of David Bouley, Zamarra honed his skills in Michelin-starred French kitchens and later opened acclaimed New York restaurants Mas Farmhouse and Almanac. “My goal with these new establishments is to bring a touch of that French culinary excellence to Park City, grounded in authenticity and quality,“ he explained.

Both restaurants are fully accessible and open to the public, inviting all to enjoy their offerings.