photo credit: Emily Schindler
You might quickly browse Twisted Fern’s menu and think “this looks familiar,” but when you take a second look, there are some interesting twists here. The fried brussels sprouts are topped with an apple fresno hot sauce, garlic-lime emulsion, and pickled vegetables and the ravioli come stuffed with spinach, white beans, and roasted delicata squash. The menu changes often to showcase local in-season produce, but some of the mainstays are musts, including the smoked trout dip, made with cured Utah trout, and the three-cheese mac that combines cheddar, fontina, and gruyère from a nearby creamery. The minimalist dining room is bright and open with great natural light, and the restaurant has the added bonus of a great patio in the summer.
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