Tucked inside contemporary The Lodge at Blue Sky, Auberge Resorts Collection, signature restaurant Yuta serves up modern American cuisine befitting its stunning alpine location.
Inspired by the indigenous Ute Indians, the venue’s unique moniker loosely translates to "mountain top." Fittingly, the restaurant’s cuisine bears witness to many regional influences, including the Native American tribes who lived in the vicinity as well as the Spanish, Mexican and Chinese populations that traveled through and helped populate the area.
These influences translate into a diverse menu that includes dishes such as smoked trout Waldorf, a sagebrush smoked brisket sandwich, dry-aged Wasatch beef ribeye and wood-oven-roasted chicken breast.
Most of the ingredients are sourced from local purveyors and farms, if not from the onsite, organic Gracie’s Farm, named after one of the many rescue horses that inhabit the 3,500-acre Blue Sky Ranch.
- Yuta's clean, modern aesthetics may not be what you’d expect at a resort nestled in the midst of Utah’s mountains, but the neutral design blends beautifully with the surrounding natural landscape.
- The kitchen is helmed by James Beard Award-winning executive chef Galen Zamarra. The Switzerland-born toque most recently worked at Geoffrey Zakarian’s The Lambs Club after opening New York City’s highly acclaimed Mas (Farmhouse) and Mas (La Grillade).
- Yuta's Western cuisine is inspired by a range of influences, from the indigenous peoples who populated the land, to the Spanish and Mexican explorers in the area, and even the Chinese and Eastern European workers who built the railroad infrastructure here in the 1800s.
- Blue Sky Ranch has an onsite farm that produces organic eggs, vegetables, herbs, wildflowers and honey for the Park City restaurant. Additionally, the chef tries to source almost everything on the menu from local purveyors.
- The lunch menu is designed to be approachable, allowing you to get in and get on with the day’s activities. The dinner offerings are more expansive and adventuresome, with the option for four- to six-course tasting menus.
- For large groups, meetings or private events, consider booking Yuta’s intimate wine room, which houses Blue Sky's impressive vino collection and overlooks the rambling mountains right outside the windows.
- Up for an adventure? Yuta can provide boxed lunches for day trips, and full dinners that staff will set up on the expansive property (or within the onsite yurt) for a memorable experience.
- Seasonally, Blue Sky staff will forage for treats like morel mushrooms, bringing new meaning to the term “locally sourced.”
- Many of the dishes are cooked over the open, wood-burning hearth, which lends a nice smoky flavor to the food and enhances the restaurant’s Western feel.
- For a starter, the kanpachi ceviche comes highly recommended by chef Zamarra. Accompanied by pickled watermelon, tomato, avocado and cilantro, the fish is melt-in-your-mouth delicious.
- The Blue Sky burger, made with a house blend of Wasatch beef, is another standout. And don’t skip the fries — the hand-cut potatoes are an excellent, if indulgent, addition to any meal.
- Many of the cocktails have equestrian-inspired names, such as the Palomino (gin, white tea, lemon, ginger syrup and soda) and the Hitch & Hop (spiced bourbon, soda and cinnamon apricots).
- When you order the Horse Thief cocktail (tequila, High West Campfire Whiskey, green chartreuse, ginger syrup and fresh blackberries), a dollar from your tipple will benefit Saving Gracie Equine Healing Foundation.
- Local Utah breweries such as Park City Brewery and SaltFire Brewing Co. are represented on the beer list.
- The bar is made out of 100-year-old oak. The planks were laid in hot aluminum, which fills the holes and creates a decorative dripping effect.
- Enjoy cozy vibes year-round thanks to outdoor fire pits and an indoor wood-burning fireplace.
Breakfast
Brunch
Dinner
Gluten-free options
Kid friendly
Lunch
Outdoor seating
Private dining
Reservations recommended 
Resort casual
Valet parking
Vegetarian options
