In 1969, actor/filmmaker Robert Redford acquired the land that would become Sundance Resort, so-named for his “buddy” film with Paul Newman, Butch Cassidy and the Sundance Kid. His vision for Sundance was to create a place that offered activities such as skiing, hiking and biking, but also preserved the natural beauty of the area. 

Redford developed the resort with a strong emphasis on environmental conservation. The architecture of the resort was designed to blend harmoniously with the landscape, and sustainable practices were integral to its development. That includes Sundance’s landmark restaurant The Tree Room, which was built around a living tree to preserve it. To this day the tree is the centerpiece of The Tree Room restaurant. In 2019, Redford sold a controlling stake in the resort and Sundance is now owned by the Sundance Mountain Resort Company, which is controlled by a combination of stakeholders.

Upon the opening of the new Inn at Sundance this winter, my wife and I returned to Sundance to dine at the resort’s iconic Tree Room restaurant and to check out the new digs at the Inn. The Inn’s design team shed light on the design of the new Inn and how it dovetails into the history of the land on which it sits. 

“Conceived by Fettle Design, the Inn’s interior design draws upon the layered history of the land on which it sits. Subtle nods to both the heritage of the Native inhabitants and the Scottish settlers can be seen throughout, accompanied by the prevailing sentiments from the 1970s and 1980s, when Redford was most actively developing the resort. The result is a balanced dialogue between Western, Scottish, and 1970s rustic design influences. In a thoughtful evolution of its original architectural language, Robert Redford’s design principles remain foundational: respecting the natural topography, ensuring that no construction rises above the tree line, and preserving sightlines to the iconic Mount Timpanogos.”

Timpanogos View Room at the Inn

“For more than fifty years, Sundance Mountain Resort has been guided by Robert Redford’s vision to balance development with preservation,” said Chad Linebaugh, President & General Manager of Sundance Mountain Resort. “With the opening of the Inn, we’re honoring that legacy and protecting the character and spirit of this extraordinary place. We’re delighted to invite visitors to the Inn to become part of the Sundance story, past and present.”

Guests of the Inn are greeted in a reception area distinguished by a tartan-clad desk and signature stone fireplace. Reclaimed timber flooring, rustic ceiling beams, and leather stitch details are blended with a mix of custom-designed furniture, light fixtures and carefully curated vintage pieces. Guest rooms continue this thematic narrative, offering stream, ridgeline and mountain views. 

Gathering spaces include the Living Room, a relaxed, residential-inspired lounge area offering communal and private dining areas, a cozy wood-burning fireplace nook, and a concentric tree-ring ceiling mural by local artist Izzi Ballstaudt. The Living Room offers a European breakfast each morning, and “alpine tapas” and cocktails in the afternoon and evening. Small plates of note include Trout Rillettes, Jamon Beurre Sandwiches, Bison Chili and Baked Spaetzle.

Guests at the Inn may discover the Inn’s Cabinet of Curiosities, a collection of meaningful pieces of memorabilia that are rooted in Robert Redford’s life, work and inspirations. One might find photographs and references from his most iconic films like the retro ski helmet he wore in Downhill Racer, ancient fish fossils from the nearby Green River, books by great environmentalists and more.

Throughout the Inn are artifacts, memorabilia, and personal treasures from throughout Redford’s life, including a vintage blue Honda 350 motorcycle that he was often seen cruising Provo Canyon on. 

Of course, our main interest at Sundance was in the venerable Tree Room restaurant, which recently got a design and decor overhaul. The redesign enhances the connection to nature with a “warmth and energy” focus, featuring new lighting and textures, while maintaining the signature central tree. New banquette seating was added, alongside custom tables, refreshed artwork, and updated place settings. 

Adjacent to the Tree Room, the former private dining space was converted into a public “Library Lounge” for cocktails and small plates, designed as an “elevated cozy space”. For many years the space was a private dining room, “Beautiful, but a bit closed off,” said a Sundance representative. “We’ve long held the dream of making the space something more guests could enjoy. Finally, the project is complete. The space is in keeping with the artful legacy of the neighboring Tree Room, with a few fun flourishes rounding out the feel.”

Most notably, the back of the Tree Room’s fireplace was opened up to warm the Library Bar too. Guests are invited to come enjoy a small bite and finely crafted drink after a day on the slopes or before a Tree Room meal amidst an expansive collection of interesting art and nature books.

The Tree Room is uniquely decorated with Native American art and pieces from Robert Redford’s personal collection, including kachina dolls, pottery, large blankets, and photos from Redford’s films. Adjacent to the famous tree which serves as the centerpiece of the Tree Room is a large fireplace designed and made by Redford himself. The space is warm, cozy and romantic – a truly special place to enjoy the elevated cuisine of Tree Room Chef de Cuisine Diane Davidson. 

Step up to the hostess desk upon entering the Tree Room and you’ll find the saddle that Robert Redford spent many hours on during the filming of Butch Cassidy and the Sundance Kid. 

Amuse Bouche

It had been over a year since my wife and I had enjoyed Chef Diane Davidson’s sparkling cuisine and we were eager to reacquaint ourselves with the talented chef’s new dishes. The evening began with an amuse bouche of plump Smoked Trout Roe on puff pastry.

Scallops

Starters at the Tree Room include Tuna Tartare – which I love – with egg yolk, potato, avocado, capers and ponzu ($22) and Wagyu Cheek ($24) with butternut squash risotto, sage, chorizo and demi-glaze. I also really enjoyed a trio of seared Scallops ($27) with capellini, mushroom, smoked trout roe and lobster consomme. And if you’re lucky enough to have a server like Haylee during your dinner, you’ve won the service lottery. She was remarkably knowledgeable not just of the menu, but also of wines and wine pairings. 

Pomegranate & Citrus Salad

Tree Room salads include the Sundance Salad ($16) with greens, currants, candied pecans, chevre and sherry vinaigrette, as well as a lovely Pomegranate and Citrus Salad ($16) of wild greens with blood orange, burrate, pepitas, pomegranate rosé vinaigrette and topped with a large parmesan crisp. 

Duck

Meat lovers might opt for either the Bison Short Rib ($65) entree with pomme puree, broccolini, pear salsa and gochujang BBQ sauce or perhaps the popular Tree Room Pepper Steak ($68) with spinach, mashed potatoes and mango chutney. I selected the Duck entree ($56) which was a wonderful duck confit crepe alongside perfectly seared duck breast with parsnips and pistachio cranberry gastrique. 

Cauliflower

Additional Tree Room entrees include Tagliatelle ($45) with asparagus, prosciutto, truffle, and mushroom Alfredo sauce; King Salmon ($55) with Thai curry salmon mousse, Brussels sprouts and coconut; and my wife’s favorite entree: Cauliflower ($41) with Romanesco cauliflower, forbidden rice, corn bisque and rich, red mole. 

For dessert/after dinner drinks, we enjoyed a unique flight of Ritual Chocolates: Raspberry, Cherry & Vanilla, S’mores, and Honeycomb paired with a Sugarhouse Distilling whiskey flight of Sugarhouse Rye, Single Malt, and Bourbon. A lovely way to end an evening at The Tree Room.

We all dearly miss Robert Redford, but I think he would be thrilled with the new reimagined Tree Room and the Inn at Sundance, inspired by Redford’s masterful vision to “develop a little, and preserve a lot.” 

Photos by Ted Scheffler
Culinary quote of the week:“Health food may be good for the conscience but Oreos taste a hell of a lot better.” – Robert Redford