If you’re looking on longingly at the kaledioscopic mountains right now, might I suggest Brasserie 7452, (located inside Deer Valley’s St Regis property) as a pitstop for any upcoming journey. Sister restaurant to the fancier RIME next door, the brasserie’s all-day (11.00 a.m. – 10.00 p.m.) menu is loaded with classic French bistro flair. Steak au poivre, tuna nicoise, and my favorite from several trips this year – trout almondine.
The dish at 7452 (a nod to the restaurant’s elevation in case you wondered) begins with a velvety base of pomme puree, mashed potatoes made luxuriously resplendent with “don’t ask, you don’t want to know” levels of butter. Go ahead and whip out that ricer from the cabinet where it’s lived untouched for the past 24 months; then spend an hour flinging fluffed spud at walls, cabinets, and floors. Finally, realize that even this simple component is best left to the experts.
On top of the puree, a perfect filet of trout, skin crisped to a crackling bronzed finish, faces upwards. Contrasting crisp green beans come next, as do slivers of almonds, parsley, and capers – bringing salty brightness. The pièce de résistance is yet more decadence in the form of lemon-spiked brown butter, a slightly nutty sauce that lovingly wraps around the composition. It’s equal parts bright Summery lightness and Fall signalling heartiness. Enjoy it outside on the restaurant’s patio while gazing at those mountains. I probably have a half dozen times this year.
Bonus points: no finding errant potato on the ceiling the next day.
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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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