Black Sage

08/22/2026

Farm-to-table means more than simply buying local.

At Black Sage, it starts close to home whenever possible. The ranch, the greens and fruits, the cheese, the baker—ingredients sourced from people we know and relationships we've built. When something can't come from our backyard, we seek out trusted partners who share that same approach, such as sourcing fresh fish from Alaska to the waters of the Great Lakes.

It also means respecting everything that comes through the kitchen. Rather than buying the bulk of a single cut, Chef Charles looks for ways to use the whole animal. Thoughtful preservation, creative recipes, and a menu that evolves around what is available allows us to make the most of the entire offering.

Know where it came from. Know the people behind it. Respect the ingredient, and find a way to make every bit of it matter.

That's what farm-to-table means at Black Sage.

08/20/2026

Carrot cake with an impression. The layers of smoked cream cheese frosting; the fluffy, aromatic cake; the cinnamon crème anglaise; and the housemade, buttermilk ice cream. Another exclamation point to a Black Sage evening.

08/18/2026

The Prickly Pear Limeade. Sweet, tangy, and amazingly refreshing on a desert summer evening.

08/16/2026

We’re proud to share that Black Sage and Executive Chef Charles Parcell have been nominated in this year’s City Weekly Best of Utah awards, alongside Open Sky, which earned nominations across ten categories.

If you’ve dined with us, stayed with us, or celebrated something meaningful under these desert skies, your vote means the world to us.

You only need to vote once, and it’s quick. Tap the link in our bio to see all the categories and how to vote.

Thank you for supporting farm-to-table dining, intentional travel, and the people who pour their hearts into both.

08/14/2026

Is dessert the exclamation point at the end of a great meal?

An incredible entrée, great company, and surroundings that simply can't be matched. Then comes dessert, the perfect way to bring the evening to a close.�

Whether you're celebrating something special or simply lingering a little longer around the table, there's always room for one final bite at Black Sage.

08/12/2026

When the details matter, people notice.

Black Sage was recently recognized among OpenTable's Most Booked Restaurants in Southwest Utah, an incredible honor for a reservation-only restaurant with an intentionally intimate setting.

For Chef Charles and the entire team, it's a reminder that thoughtfully prepared food, genuine hospitality, and a memorable dining experience continue to resonate with our guests. Every reservation, every review, and every evening shared around the table has helped make this recognition possible.

To everyone who has joined us for dinner, thank you for being part of the Black Sage story. We look forward to welcoming many more guests to experience what makes an evening at Black Sage so special.

08/11/2026

08/07/2026

Amazing Features, beloved main menu staples, an unforgettable dessert, and fine wine. The perfect night at Black Sage.

08/05/2026

Nothing beats gathering around the table with an amazing group for dinner, both for our guests and for all of us at Black Sage. Whether it's a special occasion, a celebration, or simply an excuse to escape and spend the evening chatting the hours away, we'd love to be your host.

A thoughtfully crafted menu, attentive service, and a setting that feels truly disconnected from the world all let you focus on what matters most, the people you've gathered around the table and the moments you create together.

08/02/2026

Rich flavors and thoughtful pre-table preparation bring two incredible additions to the Features Menu and the Black Sage patio this week.
Warm wheat berries are paired with house-smoked, house-cured bacon, a remarkable six-year white cheddar from Heber Valley Farms, and our renowned pickled red onions, creating a comforting dish layered with bold, balanced flavors.

Up next is an incredibly tender, slow-braised beef cheek from Mineral Springs. Served over a leek and mascarpone bread pudding, then finished with a glace de braise and tomato emulsion. Melt-in-your-mouth flavor with true farm-to-table origins.