Utah Stories

The Farm Restaurant at Park City Mountain Resort Offers Farm-Fresh, Made From Scratch Cuisine

The Farm Restaurant offers good things that make winter bearable and make you feel warm.


Photos by Katelyn Moss

Winter should always consist of two things: skiing and good, warm food. Coupled together, they’re even better.

The Farm Restaurant, located at the Canyons Village at the Park City Mountain Resort, does this well. Skiers and snowboarders can literally slide right off the mountain to enjoy plates of farm-fresh, made from scratch cuisine created by Executive Chef Manny Rozehnal.

Whether you’re dining for a fancy date night out, or a hot meal after a long day on the mountain, Chef Rozehnal has created an intricate winter menu for any occasion. Starting his professional career at age 15 in Munich, Germany, Rozehnal knows the value of pairing beautiful mountains with great food. Utilizing locally sourced products and cooking year-round, The Farm continues to be a Park City favorite.

The classy, cozy environment is a great home to the unique, yet classic dishes that are served here. I recently had the opportunity to taste Chef Rozehnal’s 2016 Winter Menu and am still in awe of the distinct tastes in each dish.

As a “Welcome to The Farm” treat, all diners will first be served with a shot of Oxtail Bone Broth, French pressed at each table. This is a great hearty, yet light broth that is sure to warm any freezing stomach. To follow, one cannot go wrong with the Local Charcuterie and Farm cheese boards; the freshness in these items are obvious. Pumpkin jam? Thank you. Next?

One of my favorite dishes of the night was the Braised Oxtail Onion Soup. This is Chef Rozehnal’s twist on the classic French onion soup; savory and perfectly seasoned while topped with a cheddar crostone.

For entrees, be prepared to order two. The Herbed Spätzle, a creamy, German-style mac and cheese-like dish served in a hot iron skillet is a must. My spoon kept dipping into that dish. My other favorite large plate was the Beef Tenderloin. The steak is cooked sous vide, a popular cooking method among farm-to-table restaurants that takes multiple days to undertake. Chef Rozehnal has not only mastered this style of cooking, but has perfectly fused it with a side of homemade steak sauce. End the night with an order of Nutella Bread Pudding with hazelnut chocolate ice cream and everyone is happy.

Though The Farm has gone through a few changes over the last couple of years, they continue to commit to creating a sustainable, locally grown, ever-adapting menu for genuine food lovers. 

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