About 20 minutes outside downtown Park City sits the 3,500-acre Blue Sky Ranch. On the property, you’ll find Yuta, a new contemporary American restaurant that just recently opened in the Lodge at Blue Sky, along with any outdoor activity imaginable and the High West Distillery. (Learn more about the inspiration behind the Lodge at Blue Sky here.)
Operated by the renowned Auberge Resorts brand, the Lodge at Blue Sky is a luxurious Western escape nestled in the Wasatch mountains. Yuta, the hotel’s on-site restaurant (also open to the public!), provides the perfect complimentary dining experience for the high-end space.
Yuta’s mountain cuisine is inspired by a range of native Utah influences, from the indigenous peoples who populated the land to the Spanish and Mexican influences in the area, and even the Chinese railroad workers who built the railroad infrastructure here in the 1800s.
The space itself is modern and clean, with a neutral color scheme inspired by the natural surroundings. The floor-to-ceiling windows offer stunning vistas of the mountains and the infinity pool on the property. Soon the view will also include the planted roof of the hotel’s Edge Spa.
Yuta’s James-Beard-award-winning executive chef Galen Zamarra hails from New York City, where he most recently worked at The Lambs Club and also opened the highly acclaimed Mas (Farmhouse) and Mas (Grillade). While Wanship is certainly a far cry from Manhattan, Chef Galen is excited to be here and learn more about and explore Utah cuisine.
Chef Galen is especially interested in sourcing food locally — from the cheeses on the cheese plate to the wild game entrees. Soon, the property will have its own farm to source from, too; they’re starting to plant crops next week. “Lynsey Gammon is the farmer there, and she’ll soon be able to grow everything for us,” Chef Galen tells us.
While Yuta is still on a limited menu (the fully expanded menu will be available by the end of July), we got a sneak peek at some of the offerings when we stopped by for lunch recently. Here are some of the highlights from the meal.
The kanpachi ceviche came highly recommended by the chef, and after one bite, we quickly understood why. Accompanied by pickled watermelon, tomato, avocado and cilantro, the fish was melt-in-your-mouth delicious and flavorful.
We also loved sharing this cheese plate as an appetizer, which features local cheeses from Beehive and Gold Creek. It was served atop a piece of petrified wood, which added a nice rustic touch to the presentation.
The drinks are worth a visit to the ranch in themselves! All cocktails have equestrian-inspired names. Plus, when you order the Horse Thief (shown above), made with Casamigos Reposado tequila, High West Campfire whiskey, green chartreuse, ginger syrup and fresh blackberries, one dollar from every sale will benefit Saving Gracie, an equine rescue foundation.