Canyons plans big dining changes
November 17, 2010
Canyons Resort has changes planned to its food and beverage offerings no less ambitious than its on-mountain improvements. The resort recently released additional information about its plans.
Vice President of Marketing Todd Burnette had previously announced the resort’s largest new restaurant would be The Farm, a 4,000-square-foot eatery with 200 seats indoors and potentially another 200 outdoors.
According to a press release, The Farm will be located on the corner of the Grand Summit Hotel across from the Red Pine Gondola. It will be open for breakfast, lunch and dinner. Spokesperson Hannah Hanley said the resort is hoping for an opening day in February.
As the name implies, it will be a "farm to fork" concept, she said. Ingredients will be sought within a 100-mile radius with about 25 planned local vendors and artisans, according to a press release.
Sandwiches, soups, salads, baked goods and "meals-to-go" are planned for the menu. It will have a "grab and go" counter all day.
Also newly announced are Cloud Dine, open for lunch, with seating for about 200 at the top of DreamCatcher and DreamScape lifts, and The Umbrella Bar to be built where the stage is to replace Smokies.
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The bar will serve "healthy gourmet hot dogs," snack foods, stews, chilies and kid-friendly food.
Doc’s in the Grand Summit Hotel will be renamed Red Tail Grill and will offer "southwestern" food including tacos, burritos and a wide variety of tequilas.
Still more new dining options will be announced later to serve guests at The Ski Beach the area at the base of the lifts that is being redesigned to give guests a place to relax between runs.
Hanley said the details are still being worked out, but drew a comparison to New York City street carts.
Changes to existing restaurants include a revamped menu at Tombstone Grill and Dreamscape Grill, and a new menu at Lookout Cabin. Alpine House, which opened last season to serve members of Canyons Club and offered dinner to the public, will now be open to everyone for breakfast, lunch and dinner.
Some of these changes will be ready by opening day, others will be rolled out as they are completed throughout the season, Hanley explained.
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