I don’t know that I consider myself a “foodie”, though this is not to say I don’t appreciate great food. A signature dish however is something I gravitate toward, for no other reason than I believe distinction is what gives places their own unique flavor. Do you prefer your lobster roll Maine style or Connecticut style? And before you ask if there is a difference…you better believe there is. I have an endless fascination for these seemingly subtle yet all-important differences.
Anthony Bourdain said “food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go.” My question is: why wouldn’t this apply to your favorite Utah ski hill?
Below, I’ve listed a few of my favorite Utah ski resort signature dishes (this label sounds formal, but can be interchanged with orders if it feels more appropriate) in no particular order. The only criterion was that they tasted like the place, if you understand what I mean by that.
Deer Valley’s Turkey Chili – Served in the Silver Lake Lodge, Empire Canyon Lodge, and Deer Valley Café
Richly spiced and loaded with tender ground turkey, slow-simmered tomatoes, hearty beans, and a medley of Southwestern seasonings, the chili is both nourishing and indulgent—ideal after a day on the slopes. Served with a warm piece of house-made cornbread and often topped with shredded cheese and a dollop of sour cream, it strikes a balance between rustic tradition and upscale culinary care. Its enduring popularity among Deer Valley Resort regulars and vacationers alike stems not just from its taste, but from the warmth and familiarity it offers in a luxurious alpine setting, making it more than a meal—it's a taste of the Deer Valley Difference!
Snowbasin’s Reuben Sandwich – served at the John Paul Lodge
Landing a spot in SKI Magazine's list of "11 Must-Eat Meals at Ski Lodges in the U.S." The Reuben is celebrated for its perfect balance of locally-sourced flavors and textures, featuring layers of thick-cut, tender corned beef, melted Swiss cheese, tangy sauerkraut, and creamy Russian dressing, all nestled between two slices of perfectly toasted rye bread. Complete with the majestic views of the John Paul Lodge, this is a must-try item that reflects the Snowbasin's blend of luxury, tradition, and adventure.
Alta’s Buffalo Chicken Wrap (complete with an Alta Bomb) – served at the Goldminer’s Daughter Lodge Slopeside Cafe
Picture a big buffalo chicken wrap. Now picture it bigger. Now you might be close to the size of Alta’s buff chick wrap, a staple on the menu of the one and only Goldminer's Daughter, located at Alta’s Wildcat base area. Made with crispy chicken tossed in buffalo sauce, lettuce, and your choice of ranch or blue cheese, it’s the kind of meal that warms the soul and reflects Alta’s no-frills attitude. It’s spicy as a cliff drop off of the Supreme liftline diving board or a hike up to Eddie’s High Nowhere! Bonus points when consumed alongside an Alta Bomb, a beloved marriage of a PBR draft and an espresso shot – a combination sure to have you feeling warm, well-fed, and energized to head back out into the steeps of Little Cottonwood Canyon.
Beaver Mountain’s Big Beav Bypass Burger – served at the Beaver Mountain Grill
Sometimes, it’s all in the name. The Big Beav Bypass Burger features two juicy beef patties, melted cheese, crispy bacon, tangy barbecue sauce, and a generous serving of French fries—all sandwiched between a toasted bun. It's a calorie-packed powerhouse designed to fuel skiers and snowboarders for a full day at Beaver Mountain. Just like the Beav, it’s big, bold, and made with genuine care. It’s not about flash or fine dining; it’s about comfort, fuel, and flavor after a day carving through deep powder or riding the nostalgic lifts. The real question is: are you hearty enough to finish it?
Park City’s Signature Rocky Mountain Fondue – Served at the Lookout Cabin
Featuring a rich blend of Utah Cheddar, Gruyère, and Fontina cheeses, creating a creamy and flavorful base, the Rocky Mountain Fondue is complemented by a selection of dippables including boiled baby potatoes, Brussels sprouts, asparagus, grapes, sliced apples, pears, and baguette cubes, offering a delightful mix of textures and flavors. Enjoy the panoramic views of Park City Mountain while indulging in this decadent and shareable dish, highlighted by its local cheddar cheese!
Sundance’s Pepper Steak – Served at the Tree Room
An iconic staple of the menu for more than 30 years, this entrée features a 7-ounce prime beef filet, locally sourced to honor Sundance's commitment to community collaboration. The steak is encrusted with a blend of pink, green, and black peppercorns, creating a symphony of aromas that signal the exquisite experience awaiting diners. It's complemented by a sweet mango chutney sauce, adding a delightful twist to the classic French bistro charm. The dish is elegantly presented with butter-wilted spinach and palm puree. Served at the Tree Room: Sundance’s first building (constructed around a living tree), built by Robert Redford himself in 1970.
Brian Head’s Tri-Tip French Dip – Served at the Last Chair Grill
Take a trip to Utah’s southernmost ski area for a can’t-miss meal: a Tri-Tip French Dip served with thinly-sliced local Utah beef piled onto a toasted hoagie roll, accompanied by a side of savory au jus for dipping. The richness of the beef combined with the warm, flavorful broth creates a comforting meal, perfect after a day on the slopes. The Last Chair Grill at Brian Head is a classic combination of skiing and western ambiance, proving the perfect backdrop at one of Utah’s highest ski area base lodges.
Powder Mountain's Ramen – Served at the Powder Keg in the Timberline Lodge
Rounding out the list is PowMow's famous ramen, served in the friendly confines of the one and only Powder Keg at 9,000 feet! Stop for lunch or a hearty apres-ski meal at the Keg, often featuring live music and always featuring good vibes. Choose from tonkatsu, bon bo hue, thai green coconut curry with chicken and vegan shiro miso, served with bok choy, cilantro, daikon radish, fresh jalapeno, lime wedge, scallion, sprouts, house-marinated hard boiled egg. Add the housemade chili oil for an extra kick. This is the kind of dish that warms your soul after a long day of deep pow with friends, and is the perfect compliment to any "best day ever!" at Powder Mountain.
From simple to sophisticated, hearty to highbrow, Utah Ski Resort’s signature eats have something for everyone.
“I think food, culture, people, and landscape are all absolutely inseparable,” says Bourdain. I tend to agree. The signature foods of Utah’s ski resorts hold up a mirror to their unique character and culture. Earning the status of staple never happens by accident – it is selected over time by merit by the visitors of that place. Because I am bored by homogeneity in almost any context, I am grateful for the unique flavors of Utah’s ski cultures. If I’ve missed a surefire signature dish, I’d love to know about it. Send me a DM at @donde_leeroy9 and I’ll get to work on trying it and adding it to this list!
