The name is derived from the resort’s elevation, which makes it the highest ski bar on the East Coast.
The glass roundhouse provides food and beverage service inside, plus a 2,700-square-foot deck for relaxing or hanging with friends. New restrooms beside the bar should also be a hit.
“The cool thing is that it’s a break for skiers and snowboarders to take a rest at the top of the mountain, enjoy the view, hang out with friends and get a completely different perspective on skiing in North Carolina,” says Ryan Costin, general manager of the ski resort.
Other upgrades this winter include a dozen new SMI Super PoleCats snow guns, bringing the resort’s arsenal to 40 (in addition to dozens of smaller guns). The automated PoleCats produce copious amounts of snow, and produce it quickly.
“It has shortened our window to produce snow almost 50 percent from where we were four or five years ago,” Costin explains. “Where we used to need a week of cold weather, now if we see two or three days, we’re able to put a product out that we feel extremely confident about.”
Costin says snowmaking upgrades have quickened the pace at which the resort can open terrain, particularly the Oz run on the mountain’s back side. There are now four stationary PoleCats on the secluded, west-facing Oz run, which is a favorite of many skiers.
Another new feature this year is continuous hours of operation. The late afternoon session breaks have been eliminated, removing a daily practice that many skiers found disruptive.
For skiing info, call (800) 438-2093 or visit the resort’s website.