Yuta
Restaurant · Summit County ·
Seafood, lamb, meat, beer, wine, cocktails, coffee
Seafood, lamb, meat, beer, wine, cocktails, coffee
"A thoughtfully designed on-site restaurant that channels Utah in both décor and food—light fixtures made with sculptural branches reference the surrounding land and a muted, sandstone palette gives the dining room a refined but earthy feel. The menu mixes comforting items and more refined preparations: one highlighted item is the everything-seasoned Hawaiian bread rolls, “which are fluffy, sweet, and come with cultured butter,” while a fresher option is the tart citrus-cured hiramasa crudo. For a taste of place, servers can point out which dishes feature the farm’s produce, and the open kitchen lets diners watch chefs grill the elk chop over flames. Room service options also reflect the kitchen’s range (for example, lemon-ricotta pancakes can be ordered to your room)." - Merlyn Miller
"Yuta at The Lodge at Blue Sky Auberge is a 25-minute drive from downtown Park City, but it’s worth it for an all-out splurge meal at a stunning resort. Yuta, which means “mountain top” in the indigenous Ute language, feels special and completely remote, with dining room windows that overlook the surrounding Wasatch-Uinta Mountains. The chef incorporates influences from the diverse populations that have lived in the area and utilizes the on-site garden to create a menu featuring things like elk chop, citrus-cured hiramasa crudo, and lobster tortellini." - jene shaw
"Yuta at The Lodge at Blue Sky Auberge is a 25-minute drive from downtown Park City, but it’s worth it for an all-out splurge meal at a stunning resort. Yuta, which means “mountain top” in the indigenous Ute language, feels special and completely remote, with dining room windows that overlook the surrounding Wasatch-Uinta Mountains. The chef incorporates influences from the diverse populations that have lived in the area and utilizes the on-site garden to create a menu featuring things like elk chop, citrus-cured hiramasa crudo, and lobster tortellini. photo credit: Yuta" - Jené Shaw
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