Off the Eaten Path: Dining Between the Mighty Five

Why Eat Local (Capitol Reef near Boulder and Torrey)

Visitors don’t often associate ‘foodie’ with the remote, desert landscape of  Southern Utah, where The Mighty 5 are located. The fancy five-star alpine resorts of Park City or urban Salt Lake City north of I-70 command the attention of most dining publications and influencers. But ask industry folks and locals where the best restaurant in Utah is, and they’ll shout, “Boulder!” the home of Hell's Backbone Grill. This James Beard nominee, about 40 miles south of Capitol Reef, is a destination of its own, featuring locally-grown produce, protein and every other edible owners Jen Castle and Blake Spalding can procure. This single restaurant has not only brought tourists to this remote section of south central Utah but, like pied pipers, other chefs and purveyors of fine foods have been drawn to these ancient landscapes to unearth flavors and techniques beyond the scope of Le Cordon Bleu. 

Burr Trail Grill, another Boulder favorite owned by Nichole Shrives, pays homage to one of the park’s most scenic drives with food and ambiance, featuring locally-sourced lamb burgers and made-from-scratch pies, many with seasonal fruits harvested nearby.

Boulder’s culture and landscape have similarly influenced Brandie Hardman, owner of Sweetwater Kitchen at Boulder Mountain Guest Ranch. Named for the creek running through this rustic resort, Sweetwater has embraced a “watercourse” approach to cuisine, allowing fresh and local ingredients to lead the menu and connect diners both to “ranch-to-table” food (95% organic with beef raised on-site) and the Capitol Reef region. 

Guests of these and other area eateries, including Capitol Burger, Color Ridge Farm & Creamery, Hunt & Gather, Etta Place Cider, Torrey Grill and BBQ (all in nearby Torrey), realize that the connection runs both ways: the food introduces them to the land and its people, and their tourist dollars support this unique and fragile environment. 

These restaurateurs are stewards; visitors are patrons in the classical sense, and they cannot exist without each other. As rancher Andy Rice eloquently explained this symbiosis, “If the people spending those dollars could take a minute to ask themselves, ‘Is the money I spend going to stay in this community, or is it going to leave,’ that kind of thinking right there would make a big difference for everybody.” Unlike a homogenous theme park vacation, supporting businesses between The Mighty 5 becomes part of the local lore and, in very real terms, determines the next chapter.

Beyond Burgers and Shakes (Arches & Canyonlands near Moab)

As the popularity of The Mighty 5 has grown, the dining choices near and between the parks have also expanded. There are still great burgers and dives — actually, amazing ones, like the Capitol Burgers’ Mac ‘n Cheese Burger (Torrey), which has almost reached cult status from its humble food truck, and Milt’s Stop and Eat, one of Moab’s oldest establishments that, despite its diner decor, would make any hipster happy with its large selection of locally-sourced grass-fed sammies (including the staggeringly good Cowboy Burger, loaded, of course) as well as several vegetarian selections.

However, Moab, in particular, has recently experienced an explosion of upscale and boutique hotels with restaurants worthy of ‘après bike’ and hike guests. Il Posto Rosso, the farm-to-table haunt at the Radcliffe Hotel, would fit in on Park City’s Historic Main Street. Its menu not only features exquisitely prepared seasonal foods but shares its commitment to Moab Grown Products with a large QR code for diners to learn more about what’s on their plates. Josie Wyatt’s Grill at the posh Hoodoo Moab has raised the bar (and the tab) by delivering great steaks, roasted prime rib and seafood favorites on its stunning outdoor patio. 

The expanding breadth of its cuisine is also noticeable. Travelers to Moab, famous for its slickrock mountain bike trails or hikes beneath sandstone arches, will be surprised to discover excellent international choices from Sabuku Sushi, Arches Thai and finishing with a cold and refreshing homemade gelato. 

These and other Moab restaurants will satisfy gourmands and sports groups, big spenders and budgeters. As the gateway to both Arches and Canyonlands, Moab’s growing dining scene will fuel any adventure.

Byways and Bites (Bryce & Zion from Escalante to Mt. Carmel)

There is a lot of open space between The Mighty 5 and only a handful of ways to get from one to another, but travelers are encouraged to slow down and take in the views and the victuals. These roads are not only scenic but dotted with refreshing oases along the way, and visiting Bryce or Zion takes you past several.

Scenic Byway 12 is not merely the driving route from Capitol Reef and Bryce; it’s a 122-mile tour, that easily lives up to its All-American Road designation. Officially beginning in Torrey, its Hogback stretch begins south of Boulder and swoops west and then north through Grand-Escalante Staircase National Monument, Kodachrome Basin State Park, the towns of Escalante and Tropic before entering Bryce. If God had a paintbrush, this is where the masterpieces were divinely inspired or created. Thus, it shouldn’t surprise anyone that chefs, brewers and other culinary creatives opened doors to share their inspired works here, too.

As you climb up the Hogback, a ribbon-like road that makes you want to drive fast, slow down at Milepost 73 and stop at Kiva Koffeehouse. Along with excellent coffee and one of the best views of the Grand Staircase from its circular perch supported by giant Ponderosa pines, Kiva offers an ever-changing menu for breakfast and lunch with many vegan and gluten-free options.

Sitting in the heart of outdoor adventure in the town of Escalante, Escalante Outfitters provides visitors with gear and guides, beers and bites. They offer made-to-order sourdough pizzas and other vegan, gluten and dairy-free dishes for lunch and dinner, as well as strong Wi-Fi — that’s as rare and decadent as black truffles in this remote area of Utah — and strong coffee each morning (“Esca-latte”) made with Utah roasted blends. 

Haylee Haning and Garin Apperson met while working at Hell’s Backbone and decided to plant roots nearby and open Magnolia’s Kitchen. The brick-and-mortar location in Escalante offers delicious bites, such as “the burrito for your 100-mile trek to the Henry Mountains,” homemade kimchee or spiced beef picadillo, using the area’s best and organic ingredients served on outdoor picnic tables to hungry hikers and amateur archaeologists. Magnolia's is known to serve and support area producers, including Cache Canning & Ferments, Kanab Custom Meats and Halfacre’s Farm. As the perfect accompaniment, Magnolia’s built an outdoor stage featuring local music rounding out this cultural taste of the Colorado Plateau.