"You might quickly browse Twisted Fern’s menu and think “this looks familiar,” but when you take a second look, there are some interesting twists here. There's a blue corn crepe with a corn and poblano filling and the duck has a side of blackberry-lemon-rhubarb compote. The menu changes often to showcase local in-season produce, but some of the mainstays are musts, including the smoked trout dip, made with cured Utah trout, and the three-cheese mac that combines cheddar, fontina, and gruyère from a nearby creamery. The minimalist dining room is bright and open with great natural light." - jene shaw
Emily Schindler
