The Farm

Excellent food with an even better view. Sustainable, delicious meals that do not disappoint. My favorite after a day of skiing or great for a fun night out. All of the salads are to die for. Eat healthy, support your local community, be sustainable and visit The Farm!

If you don’t look like you intend to shell out big bucks, expect to be sent next door to the Red Tail Grill (where my wife got food poisoning) by the frosty hostess, even on a slow Wednesday night (and on a honeymoon as we were). We made a reservation and returned the following evening, only to be seated at the bar/​lounge area, during another slow evening. The Farm’s initial good reviews in the past have evidently led to a decline in costumer service, reflected by the two unfriendly hostesses and lackluster food. The lamb shank tasted like it was marinated in bile; I invite you to order it and not make that connection.

We were really excited to try this place. Everything was great until my meal came. Our waiter Eric was fantastic. The small plates were great. We came with a large group (11 people). Everyone at our table got exactly what they ordered and it was all cooked perfectly. Except my T bone. I ordered it rare. It came well done. They took it back. Everyone at the table finished their meal before my steak came back out. It was still over cooked to med well. I pointed this out to the waiter. He said the Chef said I should cut closer to the bone because it would be less cooked there. Not sure how this logic worked for them. But it didn’t work for me in a $ 56 steak. They did take it off the bill. However, the manager or the Chef never came to the table. Even after I said something to the waiter about it.
Very poor handling of this situation. It just shows me they don’t care a lot about their customers or the quality of their product.
Not sure we will be returning.

Rained out from skiing at Park City Canyons. Definitely upscale for lunch but very good food. Brussel sprout hot salad was a big hit. Soup was very hot — and very good. Reubens were quite tasty and generous. Only issue was their winelist. Ordered a Chinon. After many minutes the poor waiter (Aaron) tells us they don’t have any more. OK, so I order a Austrian Sveigelt. After many minutes (well after the first course is served and mostly eaten) our poor waiter sends (I assume) the day drink manager to say «oops, but we have no more, it is late in the ski season and we are sold out.» OK, I finally give in and order a domestic pinot noir that should have lots of availability. Nevertheless, it was my third choice. Aaron returns with a broad grin that they have it and admits it is a house wine. Finally! Unfortunately it was ²⁄₃ into the meal.
Service and food was very good to excellent.
If I was having dinner, I would have been REALLY upset that two wines off the winelist that I chose were «not in stock.» At a restaurant at this price point and mostly upscale (not us) clientele there is simply no excuse to have a winelist that is not up to date (even if you need to black out or white out out of stock wine. BTW, the winelist has nice breadth across various price points, but their Zinfandel selection was a bit lacking and some weird choices.

Ordered the pork chop and it was HUGE! You definitely get what you pay for. Food is good. Nice atmosphere. Definitely on the pricey end but not bad for resort dining.

Family dinner on our first night in Park City/​Canyons Village. This was the best meal of our trip and made for a memorable night.
Staff was great, service was excellent. They worked with our kids on the menu and made sure everyone had a great meal.
Food was phenomenal and worth the price.

Very mediocre restaurant with over priced food. The hostess were stressed and rude to start off. I had the Onion soup, Green apple Brussel Sprout salad, and Rabbit meat balls. The Braised beef onion soup was cold and mainly just broth with tiny shreds of meat. I’ve had better onion soups from Costco. The salad was okay and the Rabbit meal balls were fair. Would not come in again. Two stars only for the elegant décor.

Horrendous service, made the average food taste overrated.
Ate here last week, and would NOT recommend it even to the most hideous of my enemies.
The food was hit or miss. The lamb was disgusting and had to be sent back. The T-​bone was above average, but overpriced and overrated. Likewise with our salami platter appetizers.
We were a party of eight, and we had high hopes for this place. Overall, the food was okay at best, but the service was so HORRIFIC that it rendered our experience unsalvageable. The bill was over $ 700 with mandatory gratuity. The mandatory gratuity part added insult to injury, as we all agreed that our server, Blake, was the worst we’ve ever had. Knowing that he would get hundreds of dollars in tips from us no matter what relieved him of any motivation to provide good service. After reciting his rehearsed opening spiel he could not answer any follow-​up questions, at least not accurately. Once he delivered our food, he disappeared until it came time to give us the check. It felt like he was hiding from us. Worst of all, the restaurant was unable to split our checks, so we had to go line-​by-​line through the check to put initials beside who had ordered which items. Blake was visibly upset and bordering on hostile when he returned to find that we had not also done the math in our heads for him. (Apparently, they do not have calculators either). It took literally 45 minutes for him to calculate our individual bills. We were all eager to get up and ski the next morning so finally we just went back there and told them to divide it eight ways. Of course, even THAT took another ten minutes. And now for the most infuriating part: after all that, each of us was charged THREE separate times for our portion of the bill. So now we all get to spend hours on the phone with our respective banks trying to recover the erroneous charges. Perhaps had we had a more mature and professional server, this entire nightmare would have gone differently.
Blake is a walking example of why mandatory gratuity is problematic. Gratuity should function as a way for the consumer to provide honest feedback to the server and his/​her establishment. The Farm deprived us of that right, deprived Blake of any incentive to perform well on the job, and ultimately has deprived itself of our repeat business.

If I could give a negative star I would. Me and my husband went to eat here when the restaurant was completely empty hostess said they were booked full and we could eat at the bar. Which was fine but the hostess was incredibly rude to us the moment we walked in. Once at the bar the bar tender was equally as rude. I forgot to bring my license so we left upon which the bar tender said «yeah you have to be 21» I’m 30 years old only wanted to eat. Me and my husband do not drink. Over all I do not think I have ever experienced such rude and intentionally nasty service people. Oh by the way went to the restaurant next door in and out. When we walked by the place was still empty. I will never go here again and I would never ever recommend such a terrible staff to anyone regardless of the food is.

Good service. The potato for lunch was excellent! Chili & all kinds of toppings on it. Mmmmm… Beers good. Food & service very good!
Main issue was that is was too cold. Couldn’t warm up even with coffee. Like to ski, warm up for lunch, then head back out. Still cold, even inside the main part of the restaurant.

Had dinner here for the first time last night. Walked in with no reservation. Went with the Colorado Bass was the best meal in 2 years dinning in Park City. The detail and simplicity in the dish made for a perfect meal. It was a pleasure meeting Chef Manny. I would not hesitate to return or recommend this restaurant to someone. Thank you to the Farm staff for a wonderful experience. The Spencer’s

Great beef tenderloin and Bert salad! The white chocolate came is a great dessert! The bar area is lots of fun here! Over all great service and food!

We’ve gone here a couple times on our vacations in Park City. The food here we’ve had is pretty good, but price to value is probably a little off (though we expected that for a place at the bottom of the slope). Also, I can’t remember what we had last time we were in town, so it wasn’t that memorable. Most recently we had some small plates from the Apres Ski menu. The baked potato with chili, cheese, sour cream, fried onions, etc was tasty, but the potato was overdone. The charcuterie and cheese plate was also good, but the meat was a little light and only one cheese was a little disappointing. Though each element on the board was delicious. We’ll probably go back when we’re in the area and don’t want to go far, but overall would rather just take the time to go into Park City.

If you like really slow and unprofessional service with orders that are incorrect, then this restaurant is definitely for you! As long as you arrive with zero expectations for service and food, you’ll be just fine and you’ll be right at home!
Come see what Farm can’t do for you today! Conveniently located in the Canyons at Park City.
And… I’m super polite and always nice when I dine out.

So delicious! Came with a big group and arrived a few minutes late, but they were able to hold our table. The service was amazing, and were able to deal with any special requests/​allergies we had.
Appetizer:
The Brussels sprouts and apple, amazing! Loved the bacon and Parmesan, great serving size enough to share with friends or eat on your own.
Farm cheese, was very sweet and creamy. Kids loved it, a great appetizer to share.
Oxtail and onion soup, so delicious! Could use more cheese though, but over all delicious! Definitely a favorite.
Entrees:
Buffalo burger; BEST BURGER EVER!!! The waiter recommended it medium rare to medium, and we got it medium. So juicy and full of flavor, with great toppings! Came with a side of truffle fries, and for once you could actually taste the truffle!!!
overall a delicious experience, will definitely return!

This is the 5^th season for The Farm Resturuant. I’ve been a regular starting three months after opening. I know this place very well.
Chef Steven Musolf opened The Farm and has now moved on. The new Chef de la Cuisine is Manual (Manny) Rozehnal who is a protégé of chef Steven. What’s old is new again.
Chef Manny has taken the area’s main ingredients, beef, bison, steelhead trout, sturgeon, chicken, lamb, and pork along with vegetables and cheeses to create his own German-​American menu. It is everything and more that one would think of a hearty meal along side a longer list of small plates. If you’ve been topside skiing, boarding or watching you can fill your empty tommy at The Farm.
Need a hearty meal? Have one of the following:
Sugar House Herb Brined Pork Chop with savory cabbage, cannelloni beans, tomato concassé, and basil.
If you want that feeling of your German Oma cooking in today’s world go for Herbed Spätzle.
Small plate have Apple and Brussels Sprouts with toasted pine nuts, crispy beacon, Gold Creek parmesan, kale, and Lemon mustard dressing.
Open for lunch try the Bison Chili, and Hot Pastrami Sandwich.
Make an evening out for great food and a impressive wine list.

Too much hype! First of all, wish I would have known that to get into the restaurant I would have to trudge through 2 feet of snow in a blizzard! Then the hostess promptly seated us in the back corner by the kitchen. Pots clanging, people chopping. Expletives flying. Not the atmosphere I was hoping for. Hubs got the porkchop. Came out rare. Had to send it back. Then he couldn’t eat half of it because it was too fatty. They did take it off the bill. The manager kinda made him feel bad though. She cut it open in several pieces and said, so what was wrong with it?, sticking it in his face. Not cool. The zucchini cake was pretty good as zucchini goes. The best thing about the whole meal was the chocolate bouchon with white hot chocolate sauce! To die for! Wait staff was very attentive.

Let’s face it, in the off season they don’t make money, the restraunt was mostly empty. The lamb $ 42) was less than 5 oz and was overcooked. When we suggest that our lamb with no visible red was not medium rare — our waiter told us «it is medium rare, we just marinate it for a long time, that’s why it’s not your usual red color». To that I say — bullshit. It was very overdone and they wouldn’t take it back.
The main issue: they charge like a Michelin 2−3star place but the food and service were not even on a michelin scale.
However, the view was beautiful

The food here is seriously good. A bit pricey, especially for the casual type atmosphere but this can be expected from a tourist type area such as this.
I recommend this place if you want to splurge on a nice meal while in the area.

OVERRATED! We went there for dinner last night on our way through to SLC and were all excited because of the hype. And hype it was! We had a reservation, but they made us wait almost 20 minutes before they sat us in a half-​empty dining room. Our meal took 2.5 hours — because our waitress kept disappearing, not because we were trying to have a nice leisurely meal.
Then no one was impressed with their food. The cheese plate had 4 pieces of little bread with it, which went fast with 4 people. After about 10 minutes, the waitress offered to get us more, but that took another 15 minutes or more to arrive (because they toast it to order was the excuse). My broccoli casserole had huge chunks of veggies in it, too large to eat in a bite, no noodles, and about a cup of mushy bread crumbs. The chilli was just chili. The dumplings and chicken were OK, but they’d had better. Nothing impressive about any of it. But everyone who left while we waited to be seated had raved about the food to the kitchen as they passed, so maybe we all just chose poorly? But seriously, get the crap off your menu then!
We had all saved room planning for dessert, but seriously debated if we still wanted it after 2 hours of waiting. But the *only* highlight was the Derby cake dessert. And the water guy, he was on his A-​game. Next time we’ll just drive through to SLC and get some legitimately good food there.