Sustainable Dining: Fresh, Organic & Local
At Sundance Mountain Resort, we believe that fresh ingredients and local organic produce simply taste better. This philosophy is integrated into all the Sundance Mountain Resort dining venues.
At Sundance Mountain Resort, dining is an art form. Enjoy the romantic atmosphere of candlelight and soft illumination accenting beautiful Native American art from Robert Redford's private collection as you savor fresh, seasonal mountain cuisine.
The Tree Room, a Forbes Travel Guide Four Star Restaurant, has received Utah's 2014 Best of State award for fine dining, as well as the overall Best of State Statue (B.O.S.S.) in 2010.
The Tree Room also received the Wine Spectator Award of Excellence for 2014.
Tuesday-Thursday 5:00 p.m. to 9:00 p.m.
Friday-Saturday 5:00 p.m. to 10:00 p.m.
Group Dining & Private Parties
Group and private dining menus as well as seating accommodations
are available for large parties.
For information, availability
and pricing please call 866.932.2295.
A chef's tasting menu may be prepared upon request.
Information & Reservations
*Guests must be 12 years of age or older to dine in the Tree Room.
The Foundry Grill was opened in July 1996. The name is taken from the concept of the large foundry wall located in the main room. The word foundry implies simplicity and a return to fundamentals. The room, service and execution of the menu are an extension of this idea.
Group Dining & Private Parties
For group dining & private party information, availability and pricing please call 866.932.2295
Information & Reservations
Hours & Menus
Serving Breakfast, Lunch and Dinner Monday through Saturday, with Brunch and Dinner on Sundays.
Breakfast: Monday to Saturday 7:00 a.m. - 11:00 a.m.
Lunch: Monday to Saturday 11:30 a.m. - 4:00 p.m.
Dinner: Sunday to Thursday 5:00 p.m. - 9:30 p.m., Friday & Saturday 5:00 p.m. - 10:00 p.m.
Sunday Brunch: 9:00 a.m. - 2:00 p.m. | $34 Adults, $17 Kids
The restored 1890’s bar was moved from Thermopolis, Wyoming to Sundance. The original Rosewood Bar was once frequented by Butch Cassidy’s Hole in the Wall Gang.
Join us for creative cocktails, beer and wine as well as an inventive, seasonal menu.
Friday and Saturday nights the Owl Bar features live music for your listening pleasure.
Patrons must be at least 21 years of age.
Sunday: 12:00 p.m. - 11:00 p.m.
Monday to Thursday: 4:00 p.m. - 11:00 p.m.
Friday: 4:00 p.m. - 1:00 a.m.
Saturday: 12:00 p.m. - 1:00 a.m.
The Owl Bar will be closed November 19.
Owl Bar Live Music
The Owl Bar is proud to present local and national musical talent on Fridays and Saturdays beginning at 9:30 p.m., unless otherwise noted.
Saturday October 1 Matthew & The Hope
Friday October 7 Joy & Eric
Saturday October 8 Michelle Moonshine
Friday October 14 No music this weekend
Saturday October 15 No music this weekend
Friday October 21 Red Desert Ramblers
Saturday October 22 Nate Robinson Trio
Friday October 28 Tony Holiday & The Velvetones
Saturday October 29 Michelle Moonshine
Monday October 31 Owl'O'Ween with Please Be Human
Friday November 4 Joy & Eric
Saturday November 5 Alabama Mike & Friends
Friday November 11 Matt Harding
Saturday November 12 Candy's Riverhouse
Friday November 18 Red Desert Ramblers
Saturday November 19 Owl Bar Closed
Friday November 25 Matthew & The Hope
Saturday November 26 Michelle Moonshine
The Sundance Deli located in the heart of the village showcases our philosophy in supporting local, handmade items. Take a minute to browse our logo tee shirts, blown glass art, and one-of-a-kind gifts.
We also offer a variety of made-to-order sandwiches, salads, housemade baked goods, signature smoothies, and coffee drinks.
Sunday – Thursday: 7:00 a.m. - 9:00 p.m.
Friday & Saturday: 7:00 a.m. - 10:00 p.m.
Deli will be open for night skiing.
Ride Ray's and Arrowhead lifts to the only mountaintop lodge in Utah. Take in the spectacular 360-degree views of Heber and Utah Valleys and the surrounding Wasatch Mountains.
Summer Months: Mountain fast food
Currently closed until winter.
Open 7 days a week, 11:30 a.m. - 3:30 p.m.
- Turkey BLT - $11
- Beef Barbacoa - $11
- Italian Sub - $11
- Nachos - $10
- Chips & Salsa - $4
- Garden Veggie Wrap - $9
- Chicken Salad Wrap - $8
- Cucumber and Berry Salad - $8
Take in the spectacular views of 12,000-foot Mt. Timpanogos from the Sundance Creekside room. Situated at the base of the ski slope, this venue is open during the winter season for our skiers & snowboarders to grab a quick bite to eat or available year-round for private groups.
Winter Months: Skier's Fast Food, BBQ each Saturday
8 a.m. - 4 p.m.
Catering & Room Delivery
Sundance offers a full-service conference and catering department. We are very knowledgeable in meeting, event and wedding planning and look forward to personalizing your special day or event.
Our Banquet Chefs create artistic menus of regional cuisine using quality, fresh ingredients. Sundance Mountain Resort is well known and celebrated for its culinary experiences. Select from our standard catering menus, or we can tailor a menu to suit your needs.
For your convenience, we offer in-room delivery service from the Deli and Foundry Grill menu.
Sunday – Thursday: 7:00 a.m. - 9:00 p.m.
Friday – Saturday: 7:00 a.m. - 10:00 p.m.
Wine as Art Program
WINE AS ART PROGRAM
"To meet a great wine maker is to encounter a great artist, for each one has unleashed - or occasionally reigned in - boundless passion and soul in concert with studied technique and most important, creativity to produce wines that can rightly be called works of art." - Ted Scheffler
In our Wine as Art program, Sundance partners with distinctive vintners who exemplify an aspect of the Sundance values and mission, including the commitment to environment, the celebration of independent voice, spirit and creativity.
2014: Honig-Sundance Sauvignon Blanc, Napa
2014: Saracina Chardonnay Hopland
2014: Altamura-Sundance, Cabernet Sauvignon, Napa
2013: Sokol Blosser-Sundance, Pinot Noir, Willamette Valley
Wines are featured in the Tree Room, Foundry Grill, Zoom and are available for purchase at the Owl Bar.
Meet Our Chefs
David Mullen, Resort Executive Chef
David grew up in Central California, immersed in different cultures, foods, flavors and techniques. After graduating from the California Culinary Academy, he completed his apprenticeship under Julian Serrano at Masa's. This began a career path that would see David work with some of the biggest names in contemporary American dining including, Laurent Gras, Laurent Tourondel, Wylie Dufresne and Daniel Boulud.
In 2008 StarChefs.com honored him with the South Florida Rising Stars Award. The same year, David took over as Executive Chef at Miami's Michael Mina Bourbon Steak. Prior to Sundance, he was Chef de Cuisine of the prestigious Montage Deer Valley Resort where he received Forbes' Four Stars for Apex restaurant.
Eric Miller, Executive Sous Chef
Eric really digs food. He went to school for front of the house and ended up taking 90% of the culinary classes without ever enrolling the program. After graduating, he dove into the kitchen. His life changed at the site of a beautiful squid, green mole and fried plantain plate. He looked at food and the world differently and started seeing possibilities. He loves spreading his passion for food, where it comes from and how we should treat it. He had the privilege of an organic gardening program where eating a strawberry off the stem still hot from the sun connected him with the earth.
In his lifelong pursuit of food wisdom, he has discovered a platform of understanding as a chef and a person. “If I can open one’s mind to food, I can open their mind to anything. Food is the basis of what it is to be human and provokes the mind and spirit to blossom.”
Alvaro Cisneros, Banquet Chef
Alvaro started his culinary career in Chicago where he learned soups, sauces and beef. He’s worked for Sundance for 13 years in every food & beverage venue finding focus in Banquets. He’s very knowledgeable about Mexican and South American food. He loves to bring the authentic flavors of his country to Utah. His favorite non-Sundance chef is Bobby Flay because of his use of Tex-Mex flavors. As the Banquet Chef, Alvaro and his team use the Sunday Brunch in the Foundry Grill to showcase their creativity and love of food. It has won Best of State for three years.
Ashleigh Dougherty, Resort Pastry Chef
Ashleigh has worked in pastries for the past nine years including four years as the Assistant Pastry Chef at Shamane’s Bake Shoppe in Boulder, CO; a year and a half at the Montage Deer Valley, UT working under Raymond Lammers; and two years as the Executive Pastry Chef at Zermatt Resort in Midway, UT where she was awarded Best of State for Best Pastries 2015. Her specialties include seasonal European inspired desserts and pies. Ashleigh is a master planner and organizer to meet the production demands of high volume outlets and high quality product.
Cory Cline, Purchasing Manager
Cory is the person behind the scenes who makes sure guests have an incredible dining experience at Sundance, from the food (and making sure there is enough of it) to all of the china, glassware and flatware you see at the resort. Cory is a California native and attended college at Salt Lake Community College and Utah Valley University. He started at Sundance as a prep cook at the Foundry Grill. Moving his way up and having worked on every station, he was recommended for the purchaser job when it became available. Cory loves that his job involves so many different things. A self-admitted nut about organization, he says his favorite part of the day is putting all the food he’s ordered away, and organizing the walk-in coolers.
Jordan Harvey, Zoom Executive Chef
Jordan grew up in Clearwater, Florida, and like many young kids, started his culinary career throwing pizza dough at the local pizza joint. He moved to Denver, Colorado and completed his culinary degree at Johnson & Wales. Jordan spent one year as a sous chef at Da Vinici’s at The Vail Plaza Hotel before moving to New York City where he worked as a tournant at Aurole and Dovetail.
In 2009, Harvey made the move to Park City, and enjoyed over two years of work for Bill White enterprises at Grappa and Wahso and another two years as Sous Chef at Apex Restaurant at Montage Deer Valley. The following two were spent in Portland, Oregon working for 2012 Food & Wine Best New Chef Jenn Louis at Lincoln Restaurant. Harvey joined Sundance in December 2014.