Lunch at Silver Lake

There are many ways to enjoy a great lunch at the Silver Lake Lodge. There are three Restaurants in this lodge; Bald Mountain Pizza, Royal Street Café and Silver Lake Restaurant. I wish I could tell you how wonderful every one of them was in great detail. For this article we’ll focus mostly on Silver Lake Restaurant.


To make this food review more fun, I have asked five Deer Valley skiers about their lunch experience at Silver Lake Restaurant. As you read on, you’ll discover that each experience varies a lot depending on the circumstances, the company, the mood, the weather and what happened that day.


Debbie from Florida:

The snow that began early this morning is still falling at noon and is likely to continue all day. No sitting on the deck today! The kids went straight to the Bald Mountain Pizza in search for some pizza and pasta. My husband and I picked a nice table just by the fireplace, we can use the rest. We’ve been playing all morning around Flagstaff Mountain, exploring the glades along Red Cloud chairlift and getting a few face shots! Now we just need to warm up a bit with a visit to the Soups and Stews station. I’ll go for the Turkey Chili and some fresh veggies while my husband is considering the roast sirloin, the sun-dried tomato soup, and may also pick the jumbo baked potato with fresh salsa and turkey chili toppings. Maybe dessert after if we can find room! 


Greg from Texas:

Since today is our first day, we need to acclimate a bit and start progressively. We’re so fortunate to have such a postcard day with new snow and a deep blue sky. We decided to stop at 11:45 a.m. for an early lunch and get a table on the outdoor deck in full sun. My wife and I chose the Natural Salad Buffet. We both feel good and want to eat as much green as possible, spiced up with caper berries, olives and herbs. I know that I’ll go with some oriental veggies, while my wife is eyeing a piece of fresh bread and perhaps a small serving of penne pasta salad. I may also make a quick stop at the bakery and pick a jumbo cookie to cap off our first lunch on the mountain!


Monika from New Jersey:

Another “bluebird” day, we’ve planned for lunch break at the Silver Lake Restaurant! We found a table right on the deck facing Bald Mountain. Five non-stop laps on Nabob and Keno ski runs have worked up my appetite. While my friends may be going for some soup and some chili, I’m headed towards the grill for a hamburger and a large serving of fries. Since I’ve been such a good trooper all morning, I feel that I deserve to take a longer lunch and may indulge in a local beer as well! My friends have pointed the bakery area out to me and I already know that it will be quasi-impossible not to stop by it. If I do, and deep inside I know I will, I’ll pick up a chocolate silk pie that I’ll share with Sarah. It may take some time before we step back into my skis again this afternoon, but we’ll make it up tomorrow!


Frank from California:

It’s still snowing so my buddies and I have been exploring the Daly Chutes and skiing Ontario Bowl non-stop. I was a little hesitant when I dropped into Chute 10; but I guess peer pressure helped a lot! We’re all famished and the four of us decided to make a stop at The Carvery and really take care of our sudden hunger. Today’s roast is a marinated New York strip served with béarnaise that, with a slice of German chocolate cake, will go a long way in restoring my strength. Just add a draft beer each to that!


Karrie from Missouri:

We can only ski until two and need to pack soon to catch our flight back home. Lunch will be from the Silver Lake Restaurant Deli. I enjoyed skiing Mayflower with Eddie, my instructor. I got a made-to-order deli sandwich with house roasted turkey breast, accompanied with some yummy condiments. A good cup of coffee along with a slice of fruit pie will keep my attention and give me the physical strength needed, not so much to end my ski day, but to leave this wonderful place!


Dinner at The Mariposa

Each mountain range has its summits and among them, there’s always a towering giant that dwarfs the rest of the peaks.  The same is true for great mountain dining. Without a doubt, if Rocky Mountain Dining were like a formidable chain of mountains, The Mariposa at Deer Valley Resort would be its Mt. Everest….

Dining at The Mariposa doesn’t take the courage or skills required for a seasoned mountain expedition though. It’s conveniently located at Silver Lake Lodge, mid-mountain, but the short winding road that leads to its door guarantees both a quick and easy access from the valley below. Inside, a rustic, yet very elegant decor, along with an attentive and expert staff, greets the diners.

Last Friday night, my wife and I made the trip up to this pinnacle of fine dining and both had a wonderful time. Our table was tucked into a quiet corner near the fireplace and still provided us with a full view of the restaurant’s beautiful dining room.

We began by sharing a new appetizer, the Fruits de Mer, which consisted of a selection of ahi, crab, scallop and oysters that all blended beautifully and were the perfect prelude for preparing our taste buds for the delights that would follow.

We then sampled the Burrata salad with fresh basil and cherry heirloom tomatoes, along with some fresh mozzarella and baby arugula, all seasoned with a delightful olive oil and balsamic dressing that was fresh, light and delicately savory.

For the main course, we couldn’t resist the appeal of the Seared Bison Filets that were seasoned with foie gras, cipollini onions, St. André cheese and accompanied by a wonderful gratin as well as a marvelous wine sauce. This beautifully lean meat was fabulously cooked and was nothing short of exquisite. This was the crowning moment of the evening, the very top of this culinary Everest!

For wine, we picked an Alexana Pinot Noir, from Oregon, which we found light, yet bursting with fine tannins, a “finish” that never ceased and that proved perfectly balanced for the menu we had composed.

To prepare us for our descent, we selected the special Deer Valley cheesecake and the flan, accompanied with macarons and amaretto crème anglaise. They both were delectable and completed a wonderful evening that, we felt, took us even higher than Mt. Everest, right up to Cloud Nine!

Reservations can be made by calling 435-645-6632, between 9 a.m. to 9 p.m. daily.


Mariposa, located in Silver Lake Lodge is, hands-down, my favorite fine dining experience in Utah. 

And believe me, I love fine dining, so I’m someone whose opinion you’d be wise to trust. Just ask Ski Uncle, who is one of those guys who likes to try to customize a menu, frequently asking a server to ask the chef to modify a recipe into flavorlessness. And, ultimately finding himself disappointed with the result. I don’t allow this fussiness on my watch. We’re out to dinner, buddy. The guy in the kitchen trained for years just so we can enjoy a great meal. Go with it. 

Ski Uncle and Aunt, plus another favorite couple, were our companions at Mariposa this weekend. Ski Uncle started to order his Seared Bison with the sauce on the side—but not without glancing my way to see if I was paying attention. I was. I gave him the look. I took over his order, noting to our fantastic server, “He’ll enjoy it as the chef prepares it, regardless of what he’s telling you.” Ski Uncle smiled in surrender. Wine was poured, toasts were made. Food was served.

I can’t possibly single out the best items on the menu—as Ski Uncle noted during the evening, “everything is a ten, right?” Right. 

Not the least of these “10” items is the atmosphere—which offers a relaxed elegance that suits a chatty group of friends as easily as a family or a couple with a nervous groom-hopeful (yes, more than once, we’ve dined at Mariposa only to see a proposal offered and accepted, a sparkly bauble admired in the perfectly dimmed light). In fact, when Big Guy was about 18 months old, we went to Mariposa for my birthday. And ordered—wait for it—the tasting menu. With the wine flight. While Big Guy, already in possession of a sophisticated palate, enjoyed a lovely fish entrée, and—when the novelty of dinner wore off—a giant ice cream sundae. My stroke of genius that evening? Asking for a demitasse spoon with that sundae, so my child would be well-occupied for the duration of the evening. The staff was smart enough to seat us in a quieter corner upstairs, but every person who was seated near us greeted us with a wan smile—as if to say, Geez, we want to be sporting, but we got a sitter, and everything—but in the course of the evening made a point to approach us with admiration and wonder: “Our kids would never sit for such a meal. What have you done to achieve this?” Rookie parents that we were, we decided to take credit, bask in the compliments and accept them as though we had actually earned them. Ha. Sure, we took him out to restaurants regularly, so he knew the drill. But he’s also one of those firstborn kids. The kind who make you falsely confident in your parenting, so that the joke’s entirely on you when your second kid is, um, spirited.

As you may have gathered, the spirits of our kids these last few days left us eager to go to Mariposa among grownups. And it was like a mini vacation, each course offering flavors that had everyone at the table insisting the other try a bite of whatever they’d ordered. The menu at Mariposa makes you feel like a genius, because you can’t order wrong.  Actually, you can—if you skip dessert, you’ll miss the point. And if you don’t order Letty Flatt’s very famous Chocolate Snowball, well, people, I have no further use for you.

 The service is, of course, exemplary. The hostess greeted me by complimenting my demeanor. “Wow, you are so cheerful.” One would think that cheer is a given, but it’s nice to be recognized for it. The table was set to perfection, the plates cleared, bread refreshed and silverware replaced with a graciousness that isn’t present at every establishment. You are made to feel like a guest, not a “diner.” It makes all the difference, and allowed some of us to feel so comfortable that “we” (read: Ski Uncle) were ordering extra servings of whipped cream by meal’s end.

I’ll let Ski Dad’s photography tell the rest of the story. I’m too tired to say another word.