Dishing would like to welcome the newest culinary kid on the block, Twisted Fern, a Park City eatery committed to honoring the roots of ingredients with a twist of creativity. Led by Chef / Owner Adam Ross, the restaurant is located in the Snowcreek Plaza, just off Kearns Blvd. (by the state liquor store). Twisted Fern began serving lunch and dinner this past weekend to eager local diners.
Open for lunch and dinner daily (11:30 a.m. to 9:30 p.m.), you will find unique, fresh menu items such as grilled eggplant caprese, plancha calamari, compressed melon salad, chicken fried portobello, open cace Corvina bass sandwich, steak and potatoes, and pan-seared steelhead. All with reasonable, family-friendly prices, between $6 and $28.
We carved a few minutes of Chef Adam’s time away from his already successful venture to dish a bit about Twisted Fern:
What inspired you to open your own restaurant in Park City?
“It was a family decision and great timing. I was looking to open my own restaurant, but it was important it was in a neighborhood setting. When the space at Snow Creek came available, it was clear. Situated between Park Meadows and Prospector, this is the perfect place to start something new.”
Tell us the story behind the name “Twisted Fern”
“I grew up in Western New York. There are a lot of lowland wet areas that are the perfect home for ferns to grow. I am somewhat obsessed with fiddlehead ferns – those are the baby ferns that are still all curled up – looking like the neck of a fiddle. These delicacies are only available for a very short season, and unfortunately, I missed it by about a week and a half for our opening.”
Who or what were your major influences in creating the menu for Twisted Fern?
“Our mantra is that real food, the kind that comes directly from plants and animals, is naturally fresh, nourishing, wholesome, and pleasant. The culinary team honors the roots of the ingredients and infuse a twist of creativity in a New American atmosphere. We believe serving minimally processed real food should be the norm, not a catchy pitch.”
What will diners find different or unique on your menu?
“You will find all different kinds of food on the menu. Some dishes have a Mediterranean flare, while others have a hint of the South. One diner said our food was reminiscent of West Virginia. My goal is to provide clean, fresh flavors with simplicity. I want you to go home satisfied, but not stuffed.”
Dining inside, the decor is simple and elegant. No distraction from the amazing food prepared from scratch, including the housemade pickles, handcut fries and homemade sauces. The outside patio shades evening diners from the sun and is the perfect aprés spot for a Twisted cocktail.
Twisted Fern is like “glamping” for your tastebuds. Get down and dirty with the Shorty Open Face Melt, knowing that the components are artfully crafted right down to the lemon-salt dusted french fries with a house-spiced vinegar spritz. And when you don’t think it can get any better, order the peanut butter and fluff roll. This sweet and salty desert will transport you back to the days of eating summer sweets while swinging on the tire swing.
Grilled Eggplant Caprese
Open Face Shorty Melt
