Ski Utah Press Release

Public Relations Director

Brighton Resort Opens Its First Mid-Mountain Lodge and Restaurant

Brighton Resort Opens Its First Mid-Mountain Lodge and Restaurant

Salt Lake City, UT, February 15, 2024 – Skiers and snowboarders visiting Brighton Resort in Utah will now be able to enjoy a classic mountain dining option with the opening of Snake Creek Lodge and its on-site restaurant, Sidewinder. Located mid-mountain at the base of the Snake Creek lift, the new facility offers cozy respite from the slopes and a large patio to accommodate hungry skiers and riders.

Snake Creek Lodge's Sidewinder restaurant presents a contemporary take on comfort food crave-worthy after a few runs down the mountain. The menu is highlighted by several variations of smash-style burgers, including signature creations like the Snake Creek Smash with Swiss cheese, buttermilk and chive ranch, and sautéed mushrooms. Vegetarian and vegan options are also available upon request.

Guests can complement their handhelds with an order of tater tots smothered in Sidewinder Sauce - the eatery's secret house sauce inspired by Utah's classic "fry sauce.”

"We wanted to create a lively, family-friendly atmosphere where hungry skiers and riders could refuel with quality food they'd crave," said Jared Winkler, Director of Marketing for Brighton Resort. "Our smash burgers and signature sauces are true Brighton style, and the new lodge offers families a warm place to stop for a break without having to go to the resort base."

Sidewinder is open daily from 8 a.m. until 11 a.m. for “grab-and-go” meals, and then from 11 a.m. until 3 p.m. with their full smash burger menu (see here).

In addition to Sidewinder, Brighton offers several other new culinary offerings this season, including a new chef and fine-dining menu at Milly Chalet, and a new hot dog stand, Doyle’s Dogs. Other resort improvements this season include a new 6-person chairlift, Crest 6, which replaced the Crest Express quad.

More information about Sidewinder can be found at

For media information, please contact Emily Moench at (385) 234-1551 or