Sego Restaurant — Restaurant in Kanab

If you're dining in Kanab as a foodie, do NOT miss Sego.

Let's get the easy parts out of the way: the atmosphere is elegant (loved the natural stone countertops, and Chihuly chandeliers!), the service is attentive, friendly, and informative. Sego's cocktail were all very constructed - we tried the Prickly Pear Margarita, their Old Fashioned, and their Mezcal cocktail, and the attention to detail on each was clear (good balance, aromatics, and presentation).

The food was OUT OF THIS WORLD. The complexity, depth of flavor, and consideration that were given to our first courses were flawless. The grilled Caesar is likely the best rendition of the dish I've had (hats off to the quality of your anchovies - briny, fatty, perfect accompaniment to the salad). They nailed the cook time on the asparagus dish, and the plating was a feast for the eyes.

The duck lo mein had some of the best prepared noodles I've had in my life! The noodles had just the right amount of resistance - truly incredible job on the preparation. I really appreciated the way the sauce coated the noodles; the execution on the pan fry left nothing out.

Those were all the things that I LOVED - and to be clear, everything that follows is feedback given with a lot of love.

The duck in the duck lo mein left a bit to be desired. The cook was excellent, but the flavor was underwhelming, especially compared with the attention that went into the noodles. I thought the duck skin chicharone was SUCH a clever idea - I was really looking forward to that part of the dish in particular. But there was no seasoning or life put into the skin, so it was a bit underwhelming.

The fish of the day was Halibut with wild rice risotto. The Halibut was prepared well - there's really no fault to be found with how the fish was cooked: nice crispy skin, flaky fish, cooked through without being overdone. The seasoning was not inspired, and so the main part of the dish was a little anemic (at least compared to the excellence displayed on all the other courses). But the risotto should really not have made it out of the kitchen. The risotto was watery, and it was clear that the components had not fully integrated. This was easily the most technically lacking component of any of the dishes.

All of that being said - I've been a food service professional for just shy of twenty years, and I am ENORMOUSLY impressed by Sego. I can't wait to come back and try more of your incredible food - thank you so much for a fantastic...

Let me start with all the good stuff. I want you to come here. The food is consistently excellent. The flavor profiles match half the trendy farm to table places in the country. They cover several of the most trendy ingredients. I know I'm making it sound hum-drum, but don't take it that way. This place matches most anything in Salt Lake City. It could survive in big markets. It's better than you would expect in Kanab. The room is very classy, historic styling, comfortable. There is a nice patio for when weather permits.

Now the problem area that keeps the final star from being an option. They seem to have decided each server gets random tables all over the restaurant. Our server had three tables in far corners of the restaurant, and another one on the patio. Really. It certainly gives her a nice workout over the evening. It doesn't give her time to watch her tables close enough to keep up to date on what customers need. That, however, is not the biggest issue. The food is delivered in the most infuriating pacing, and order. On our first visit, we worked with the server to pick 4 plates. He suggested an order to eat them. We had 5 minutes, or so, with the cocktail. Then the food started showing up. Before we finished the cocktail, and the wine was poured, ever single course was delivered, in the wrong order. You would have thought they were trying to turn the table from start to finish in 30 minutes. This time around, we order as an appetizer, a seafood, a meat, and a starch. We asked for the seafood before the meat, and the starch would be best if it came out with the "entrees". Nope. We got the starch by itself 20 minutes before any entree. It really impacts the enjoyment of the meal. If would be nice if they watched the one small square plate they give you to eat your shared plates from. After several courses, you have to ask for them to be replaced, even though it is pretty obvious they should be. When desert came, we got one dinner fork and one salad fork. They both work, but it's not very professional.

If they can get the back of the house working with the front of the house on food delivery, it's going to be a seamless, and excellent, experience.

On our first visit, we ended up talking a little with the table next to us. First, a couple from Brooklyn. Second, a couple from Guangzhou China. They were all impressed...

Restaurant Review: Sego in Kanab, Utah

From the bustling streets of New York to the serene vistas of Kanab, Utah, my wife and I were initially captivated by the area's natural beauty—a stark contrast to our urban lifestyle. Amidst such grandeur, we were prepared to overlook any culinary shortcomings the town might offer. However, our dining experiences at Sego Restaurant completely overturned our expectations.

On our first visit, we were treated to a masterful display of culinary excellence. The sockeye salmon was both juicy and flavorful, while the Southwest caprese salad provided a delightful burst of freshness, both dishes prompting appreciative looks between us. Encouraged by this surprising find, we returned the following evening, eager for more. This time, we opted for the satay chicken and AZ beef filet. My filet, ordered medium-rare, was a standout—tender, juicy, and richly flavorful, perfectly paired with parmesan-covered potatoes and delicious white and red sauces. My wife was just as thrilled with her chicken, which was expertly prepared.

Compelled by our remarkable meals and the excellent service, we requested to meet the chef, wanting to express our gratitude for such memorable dining experiences. We were astonished when a very young chef named A.J. appeared. At just 23 years old, A.J. revealed that he had inherited his culinary skills and passion from his father, the owner of the restaurant. This personal connection to the food made our meals even more special.

Sego Restaurant added a wonderful layer of enjoyment to our visit in Kanab. For those traveling through or staying in Kanab, I highly recommend to have a meal at Sego—not just for the food, but for the heartwarming tale of a young chef's dedication and talent, and the attentive service that complements...