Given the unseasonably warm week we’ve been having, some out there might still be eyeing those loftier altitudes. Fall views, clear skies, and well, somewhere suitably elevated to enjoy a post-peeping plate. If so, let me be the first to point you towards Deer Valley’s St. Regis, and their all-day casual restaurant Brasserie 7452; those numbers reflect the site’s elevation in case you were wondering (I mean I was, and I asked).
The restaurant would be my pick for the best place to unwind, once you’re done cooing over the crimson and carmine littering the treeline. The French brasserie spot is a solid choice, not only for an impeccable menu but also for grand views in all directions while you dine; indeed you’ll find most guests al fresco on the large patio if the weather cooperates.
The highlight of my most recent visit a couple of weeks prior was the decadent lobster roll – pictured top of the page. Maine lobster is the captivating centerpiece, an ample portion stuffed into a buttered roll and moderately sauced. A squeeze of lemon is all you need to cut the richness.
Well, that and a mandatory Bloody Mary. The resort lays claim to inventing the modern (circa 1930s New York City) day Mary, and as a result, takes the cocktail that little bit more seriously than most; no, you’re college-era Smirnoff splashed with V8 doesn’t count. The Regis’ variation has bags of capsaicin kick, the tomato core livened with a hefty amount of lip-smacking brininess. A Worcestershire-filled pipette allows you to judiciously balance acidity as you please. I’d be hard-pressed to point you at a better version in the state, and when paired with the stunning Deer Valley background, it’s downright unbeatable.
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Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
Want to know more? This is why I am the way I am.
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