Overlook restaurant & Bar
Projected Opening – Early April 2021
The Overlook Restaurant offers Breakfast, Lunch and Dinner.
Overlook Restaurant’s menu will draw inspiration from Utah’s varied climate and environments ranging from mountain to desert and integrate a variety of localized crops from each of the microclimates. From Cache Valley Cheeses and berries to Green River melons, Sanpete County Turkeys and even Bear Lake Raspberries, Chef Kryck’s philosophy of authentic, localized and life-inspired cuisine will be on full display at BRMR beginning this winter.
Approachable and Welcoming, Located in the heart of the Resort, directly through our lobby and down the open staircase. Arrive to floor to ceiling windows with amazing views framing the upper mountain runs at Deer Valley, local hills and natural open space Our Contemporary Mountain Design of the resort overflows into Overlook with purpose, creating a true sense of place complimenting the upper Deer Valley Runs.
Cuisine & Menus
Executive Chef Bryant Kryck, offers a Locally Inspired New American Cuisine with strong influences utilizing Utah’s ingredients from the varied climate. The two Overlook offerings were inspired by two of City Favorites. The Burger & The Pizza. Chef Bryant and his team aspire for you to have one of the best Burger and Ny style Pizza experiences of your life. Our Burgers are a custom grind of chuck, short rib and brisket and char grilled to order. We offer twelve unique NY style pizzas made from scratch by our Pizza chef or build your own with dozens of topping options.
Lunch & Dinner Menus offer depth, variety choices. The menus should intrigue Foodies and offer famIliar approachable favorites to
A Few Things We Care About in the Kitchen
Buying sustainable farming and agriculture, buying local, Utilizing the freshest and most seasonal ingredients, cage free chicken and eggs, our fries are made fresh and in house. unique Vegan and Vegetarian dishes. Our partnerships with our friends Wasatch Meats, Kessimakis Produce,Cache Valley Cheeses and berries to Green River melons, Sanpete County Turkeys and even Bear Lake Raspberries and Hugo Coffee. Accommodating any special menu request.
Overlook Menu Favorites
Favorites from “Shareables” offerings include our favorites, Wings Pickled brined, twice fried with choice of: Signature Buffalo, Bourbon BBQ or Sesame gochujang, Cauliflower Fritters and Grilled Shrimp skewers. From the Soups and Greens offering we are getting great reviews on our Smoked Brisket Chile and Panzanella Salad. We offer all the favorite “HandHelds” Sandwiches, Pleasant surprises include the Fig and Brie Grilled Cheese and the Sweet and Spicy Fried Chicken. On the Dinner menu Pork Schnitzel, Pan Roasted Local Trout and Grilled Herb Crusted Ribeye offer a flavor of the menu style.
Executive Chef - Overlook Restaurant
Bryant Kryck is the new Executive Chef of Black Rock Mountain Resort in Park City, Utah. Previously, Kryck was the Executive Chef of Alto Bajo and CRAFTpdx inside the Hi-Lo Autograph Collection Hotel in Portland, Oregon. In 2020, Chef Bryant competed on Food Network’s Chopped and Guys Grocery Games.
Kryck grew up in the Portland, Oregon area and loved food from a young age. Eager to get in the kitchen, he would rummage through his mom’s cupboards and recipe collection to find dishes he could recreate. Kryck grew up around heavy Danish influences stemming from his father’s side of the family.
In 2007, Kryck, at the age of 18, joined the Army and became a Military Policeman in Fort Leonardwood, Missouri and was eventually deployed with his unit to Baghdad for a year. After an injury in Iraq, Kryck was honorably discharged in 2012 and immediately dived into culinary school, first attending Le Cordon Bleu Portland in 2013 and later receiving his Bachelor’s Degree from Le Cordon Bleu Scottsdale in 2016. He packed his bags and headed south to Austin, Texas where he started working as a Sous Chef at the Omni Hotel and Resort. There, he immersed himself in the world of authentic Texas BBQ and Tex Mex cooking techniques. After three years in Austin, Kryck moved back to Portland in 2017 to become the Executive Chef at Alto Bajo and CRAFTpdx.
Kryck believes his restaurants are a unique and special place that continuously inspire its guests by the guiding principles of authenticity, friendliness, and culinary artistry. He draws his everyday menu inspiration from chefs, cooks, families, parents, co-workers and life experiences that have made a significant impact on his life – and his cooking – while staying true to traditional cooking techniques with a touch of seasonality and locality.
Kryck was awarded an Iraq Campaign medal with two Campaign Stars, two Army Commendation medals, an Army Good Conduct medal while serving. He enjoys traveling, scuba diving, and loves to crab, and fish along the Pacific Northwest coast.