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Lush pines and waterfalls paired with rich, savory cuisine make dining in this romantic setting a complete sensory experience. An 80-year-old log home in a serene mountain setting. A crackling fire in the wintertime enhances the inviting lounge and warm dining room. The patio beckons in the warmer months. The food is mostly rich and complicated; exciting variety and palette of ingredients with focused flavors. Presentations are artistic enough to stop conversation when they're placed on the table. Summer entree of grilled black grouper atop a spiced tangerine reduction, cashew polenta and grilled asparagus garnished with kumquats and a skiff of buttermilk cream -- sounds wild, works like a charm. Mandarin duck tacos are deluxe. David Jones broke new ground when he came to Utah in 1995, and has found his groove. He's not afraid to offer wasabi root, savory pistachio-oat cakes and go chi berry salsa in the land of Zion.
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