The St. Regis at Deer Valley has always been a destination spot for out-of-towners. The restaurants are exquisite, and the ambiance is sublime. I’ve always thought of the restaurants primarily as vacationers/winter destinations. Still, on a recent visit, Chef Larry Abrams showcased the new menu laced throughout with local produce and a seasonal flair. Looking around the dining room, it was clear that Rime is reenvisioning its clientele. To our left was a group of teenage girls celebrating a sweet 16 birthday with flatbread, mocktails, and giggles. To our right was a couple who have enjoyed each other’s company for at least 40 years of meals, and were sharing bites and holding hands. On the patio, a friend group passed around bottles of wine and shared plates. All local. All out enjoying the perfect mountain weather at this Deer Valley restaurant.
Chef Larry Abrams designed a tasting to showcase the menu’s highlights. Sprinkled throughout were local ingredients, seasonal fresh produce, sustainably farmed/fished proteins, and nods to regional culinary traditions.
We started light with a Melon Gazpacho, a dish that was not only a feast for the taste buds but also a visual delight. The arrangement of circles and spirals, with balls of Utah-local watermelon, honeydew, and cantaloupe along with a ball of coconut sorbet, was a sight to behold. The gazpacho itself was poured tableside, adding an element of theater to the dining experience. It had a hint of secret heat and a herbaceous kick with local microgreens. The sorbet gradually melted into the already cold gazpacho, transforming it from refreshing and summery to icy and tropical. The gradual change in texture and flavor was a journey in itself, enhancing the overall dining experience.
The Elk Carpaccio is sliced thin and then flash frozen to enhance the texture of the meat. Summer peas bring out a vegetal ‘green’ flavor to counteract the mineral tones of the uncooked meat. Contrasting with the carpaccio was the Tuna Belly (fresh off a day boat), served with house-smoked olive oil, micro mint, and micro orchids. The tuna was thinly sliced and topped with bonus minced poke-style tuna.
Speaking of the seafood (all thoughtfully and sustainably sourced), both the Scallops (served with compound butter, braised fennel, succotash, mushrooms, tarragon, and pea puree) and the Campbell River Salmon with a corn veloute, aka Chef’s version of street corn with a Utah twist, including locally grown red pepper, were on the lighter side. The scallops were perfectly seared with the citrusy succotash. And the crisp salmon skin stole the show when contrasted with creamy sweet corn.
Harkening back to Utah’s flavors, the carnivore will be well satisfied at Rime. The aged NY Strip was served in carne asada style, with truffled mash. The Utah lamb arrived tableside with a pinenut risotto—which felt luxurious and so, so right. The lamb was anything but gamey and served with Indigenous peppers in a red harissa.
At this point, we were delightfully full, but somehow, we made room for a beautiful dessert board. I was in a food-blissed-out state by now and forgot to take notes, but let the photos speak for themselves and save room for dessert.
Finally, I would be remiss if I didn’t mention the beautiful view at Rime. You ride up and down via a funicular and if you time the ride at sunset, you have a stunning view of Summit County and the blues and purples of dusk as the real dessert at the end of the night.
If you go:
RIME | Seafood + Steak
Deer Valley Resort
Upper Resort, 3rd Floor
PH: (435) 940-5760
