Black Rock Mountain Resort
Overlook restaurant
Now Open Daily
BREAKFAST
SATURDAY & SUNDAY
7AM TO 10AM
LUNCH
11:30AM TO 3PM
DINNER
5PM – 9PM WEEKDAYS
5PM TO 10 PM WEEKENDS
Park City's Newest "Destination" Dining Experience
The Overlook Restaurant Offers Breakfast, Lunch & 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, our philosophy of authentic, localized, and life-inspired cuisine are on full display daily at Black Rock Mountain Resort.
Atmosphere
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
The Overlook offers a locally inspired new American cuisine with Mexican influences. Executive Chef Ernesto’s cooking style is a melting pot of culture and Park City’s local vibes. The Overlook menus offer depth and a variety of choices, following the seasonality of local foods and utilizing Utah’s ingredients from the varied climate. The dishes delight with a mix of spices, textures, colors, and unique presentation. Foodies will be intrigued while enjoying familiar, approachable favorites.
Overlook Restaurant & Bar Dining & Drink Menus
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, Hot Wings with a choice of 3 mouthwatering sauces, Buffalo, Asian BBQ, or our whisky BBQ, Buffalo Cauliflower, and the Sashimi Style Hamachi Tostadas. From our Soups and Greens offering we are getting great reviews on our French Onion Soup and the Southwest Chicken Salad. We offer all the favorite “handhelds” sandwiches, like the Salmon BLT and the Spicy Chicken Sandwich. On the Dinner menu Lamb Rack with Mint Chimichurri, the bone-in Ribeye, and our daily seasonal fish specials.
Executive Chef - Overlook Restaurant
Jose “Ernesto” Rocha
Chef Jose “Ernesto” Rocha has a strong following for his legendary food. Since arriving on Park City’s culinary scene in 1991, he has been a local favorite. He has a big captivating smile and wears his heart on his sleeve. Ernesto has worked at many of Park City’s finest restaurants over the years, fine-tuning his skills. He is personality plus; making long-lasting friendships wherever he goes with both his staff and his guests.
Ernesto started his culinary path at age 17. He left the comfort of his home in Mexico City, where he studied Engineering, to earn some extra money. The plan was to work hard, make money, and return home to finish his studies. He started as a dishwasher but always kept a watchful eye on what the chefs were creating. He knew he could do better in his heart and set forth to do so, leaving his plans of returning home behind him. His passion was in the kitchen. Ernesto credits his talents to the gifted master chefs who trained him along the way to the top.
As Executive Chef at Black Rock Mountain Resort, Ernesto brings his positive attitude and unstoppable work ethic to create an inspiring work environment. He considers his cooking style a melting pot of his culture, Park City’s local vibes, and a desire to be creative. Ernesto’s menu follows the seasonality of local foods with a Southwest infusion. He likes his dishes to have a mix of spices, textures, and colors and experiments mixing flavor profiles; if he does not like the outcome, he will not serve the dish. His unique presentations show a style all his own.
