Steak Meets Frites

Montage Deer Valley, the white‑salted palace on Main Street, is swapping the greasy confluence of Burgers and Bourbon for a more orchestrated brunch–dinner spectrum. Executive Chef Kevin Hee, whose kitchen once piped out beef steaks and lamb chops side‑by‑side, now commands a single, focused kitchen. The former burger room will simply become the Apex bar, freeing the dining room for a single French‑American menu that includes the classic beef Wellington on Mondays and lobster à l’Américaine on Thursdays. Meanwhile, Daly’s Pub & Rec, once bereft of a clear identity, pivots back to its ancestral American pub roots, pledging fresh wagyu burgers, Bavarian pretzels, and a kids buffet where chicken fingers and spaghetti appear in self‑serve towers. Yama Sushi, meanwhile, climbs to flagship status, its sushi carts gleaming like polished spoons. Crowds are a bruised array of ski‑savvy calves, family parties, and Hollywood fringes; the atmosphere is quiet, studiously kept under 50 decibels with only a murmur of oaky champagne glasses and mid‑night mused conversations. The stage remains impeccably symmetrical: floor‑to‑ceiling white linens, oxblood leather banquettes, and amber‑hued bourbon inside crystal decanters. If you’re hunting for the apex of culinary poker, ask for Table 14 in the Apex dining room and order the beef Wellington; the waitstaff will slide the basket eyes of your host for you.