Mountain Morsels

Elevate your taste buds with these Utah resort favorites

Skiing and riding Utah’s Greatest Snow on Earth always works up an appetite. And whether you’re looking to devour a long-time favorite or the newest plate to hit the menu, here’s our list of must-eat dishes at nine of Utah’s ski resorts. We’ve also paired these bites with tips on where to find the best brews with a view.

POWDER KEG’S Tonkotsu Ramen at powder Mountain

Tonkotsu Ramen
Powder Keg at Timberline Lodge
Affectionately called “Pow Mow” by locals, Powder Mountain is located just east of Eden, between Weber and Cache counties. Head to the Powder Keg in Timberline Lodge for all the action—including live music—and a wide-ranging selection of food, from wings and flame-broiled burgers to beer and steaming bowls of ramen. The Powder Keg’s tonkotsu ramen ($13) features loads of shredded pork, egg noodles and a hard-boiled egg to re-energize for another run in powder paradise.

Powder Mountain Resort, 6965 E. Powder Mountain Road, Eden,


Lamb Meatballs
Honeycomb Grill
Found on the small-plates section of both the lunch and dinner menus at Solitude’s Honeycomb Grill, the steamy lamb meatballs ($16) are the perfect dish to share as an après appetizer or a single entrée after a few rides up Apex Express. Four meaty spheres seasoned with harissa are enveloped in a tangy tomato sauce and accented with a mix of briny olives and cubes of feta. The dish is served in a cast iron pan with triangles of warm flatbread to enjoy every last hint of sauce with every bite delivering a Mediterranean taste experience to mountain diners.

Solitude Mountain Resort, 12000 Big Cottonwood Canyon, Entry 2, Solitude, 801-534-1400,

Silver Star Farms Smoked Short Rib for two
Goldener Hirsch Inn
Dining at Goldener Hirsch is a treat no matter the season. Whether you enjoy après in the Alpen Stube after a day skiing Deer Valley or are celebrating a special event at dinner in the dining room, Goldener Hirsch experiences are some of the most memorable. This season, Executive Chef Ryan Burnham has added a gastronomic delight to the lunch menu. The Silver Star Farms smoked short rib ($45) is designed for sharing and each melt-in-your-mouth bite will leave you craving another. The tender, slightly smoky meat has been cooked sous vide and paired with a roasted squash purée, earthy mushroom fricassee and finished with a truffle soy jus.
Deer Valley Resort, 7570 Royal St. East, Park City,

Oyster Happy Hour
RIME Seafood and Raw Bar
Located at the top of Jordanelle Gondola at Deer Valley Resort, Rime is the first-ever slopeside raw bar, serving sustainably sourced seafood to lunch and après ski diners at Deer Valley. Chef and creator Matt Harris aims to capture the romantic spirit of the sea while paying tribute to Deer Valley’s famous snowy peaks. Visit Rime Thursday through Sunday from 2 to 3 p.m. for Oyster Happy Hour where your favorite bivalves, flown in fresh each morning, are just $2.50 each.
Deer Valley Resort, 2250 Deer Valley Dr., Park City,

cloud dine’s Stratocumulus Salad at park city mountain

The Stratocumulus Salad
Cloud Dine
You’ll find Cloud Dine at the top of DreamCatcher and DreamScape chairlifts on Dream Peak overlooking the dramatic Wasatch Range. Here you can indulge in one of their famous Cloud Dine doughnuts or tuck into more savory bistro fare such as the Stratocumulus tuna Nicoise salad ($21.75), playfully named after the cottonball shaped rain clouds. Artfully presented, the Stratocumulus features expertly seared tuna, fingerling potatoes and French green beans along with the classic hardboiled egg, greens and olives tossed with a red wine-mustard vinaigrette. During the off-season, a Cloud Dine expansion added 200 seats, so there’s nearly a 100 percent chance of enjoying a great view along with a made-from-scratch meal.
Park City Mountain, 1345 Lowell Ave., Park City,

Fig and Prosciutto Sandwich
The Atrium at Cliff Lodge
If a gorgeous view of Snowbird’s epic Utah powder chutes builds your appetite, look no further than The Atrium at Cliff Lodge to stoke your hunger (for lunch or freshies!). Sit down with the fig and prosciutto sandwich ($12) loaded with thinly sliced prosciutto and spread with sweet fig jam and creamy goat cheese. Fresh arugula and fire-roasted red peppers bring the final sandwich together between a locally made wheat berry ciabatta. All sandwiches are served with Kettle Chips on the side.
Snowbird Resort, Level L1, 9385 S. Snowbird Center Drive, Snowbird, 801-933-2140,

beaver mountain Grill’s REUBEN MELT

Reuben Melt
Beaver Mountain Grill
Beaver Mountain is tucked up north in the Bear River Mountains, west of Bear Lake near the Idaho border. The Beav has been family owned and operated since it opened in 1939 and to this day treats every guest like a member of the family. That hospitality translates all the way into the day lodge and Beaver Grill, where everything from the famous Big Beav Double Bypass Burger and hearty bowls of chili in a bread bowl to street tacos and a glorious Reuben melt ($8) are all served up big and filling. The Reuben is piled high with corned beef, tangy sauerkraut, Russian dressing and Swiss cheese sandwiched between thick slices of rye and then grilled on the flattop for a warm, delicious lunch.
Beaver Mountain Ski Area, 40000 E. Highway 89,
Garden City, 435-946-3610,

Hardwood-Fired Pizza
Needles Lodge
At the top of the Needles Gondola (accessible to all guests including non-skiers/riders), you’ll find the most amazing views of the northern Wasatch Mountains, Pineview Reservoir and Morgan and Ogden valleys at 9,000 feet along with chef-driven cuisine in a chic alpine atmosphere. Pizzas fired over Utah cherry hardwood for a rustic, lightly charred presentation are what’s on order here ($5.95 per slice or $36 for a whole pizza). Toppings vary by day and can be customized on whole pizza orders, which take approximately 15 minutes from the time of payment.
Snowbasin Resort
3925 E. Snow Basin Road, Huntsville

Veal Paillard
Shallow Shaft
Shallow Shaft restaurant has been a fixture at the top of Little Cottonwood Canyon for 51 years and, like a fine wine, it just keeps getting better with age. Chef Mike Richey is featuring one of his personal specialties, veal paillard ($38), on the menu this season with whipped potatoes, braised greens and Meyer lemon brown butter. Paired with an eclectic wine list and stunning views of Alta and the Wasatch Mountains, dinner in the cozy dining room at Shallow Shaft always results in an evening full of delicious memories.
Shallow Shaft, 10199 E. Highway 210
Alta, 801-742-2177,

Saturday Night BBQ Special at Brian head

Saturday Night BBQ Special
Last Chair Saloon
Head south to Brian Head to enjoy not only Utah’s epic powder but also its red rock vistas. Located in Dixie National Forest, Brian Head boasts the highest base elevation of any resort in Utah. You’ll also find Last Chair Saloon’s Saturday night barbecue all winter long. Head up to the third floor of Brian Head’s Giant Steps Lodge for live music (bands listed at and slow-smoked meats ($15.99). Platters of hickory-smoked ribs, pork or tri-tip plus deep-fried catfish are dished up along with a choice of two sides most Saturday nights.
Brian Head Resort, 329 S. Highway 143, Brian Head, 435-677-2035,

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