It’s pretty tough to cap a day of skiing at Alta, unless it’s with dinner at Alta’s Shallow Shaft restaurant. First, there are the views. If you didn’t catch quite enough scenery skiing, the Shaft has you covered. Try to score a window seat to watch the sunset. Chef Kurtis Krause favors locally grown ingredients in dishes such as Utah trout cakes topped with apple-horseradish creme fraiche and salmon roe, or the pheasant confit poutine with fried Kennebec potatoes and Beehive “Aggiano” cheese. The Snake River Farms wagyu bavette steak with garlic mashed potatoes, bacon & sweet onion jam and spicy broccolini is as good as it sounds.

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