Chimayo — Restaurant in Park City

A short jaunt from the parking area brought me to the door of Chimayo, a southwestern restaurant with an Arab touch. Reservations were made before hand, and, upon arrival, they tried to seat me directly adjacent to the hosting station. This would not do. I requested another table and she reluctantly re-seated me after I had joked that I could double as a host, greeting patrons as they walked in the door.

From then on the magical dining experience truly began. The waiter was at the top of his game, both pleasant without being overbearing and literally attended to my needs. He cleaned up crumbs and small spills gracefully without me realizing it was being done.

Fresh brewed iced tea with lemon and H2o were my beverages of choice. The cups were never empty, with staff keeping a close eye on beverage level.

Complimentary bread and cilantro dipping sauce arrived. Crispy. Refreshing. Delicious. It was just enough to make one curious to the dining experience yet to come.

The waiter gently insisted that I order all the courses at once and promised the chef would time it perfectly. Which he did. Appetizers were artichoke queso fundido, a house made flatbread plus roasted poblano, oaxaca and valdeón cheese. The presentation, with small cast iron skillet and tiny flame to keep the texture perfect, pleased the eyes as well as the taste buds. This was to begin a theme that would carry throughout the meal. The balance of textures, tastes and depth to each course was a creative, masterful culinary delight.

Next up was a goat cheese, mozzarella chili relleno with a pumpkin seed-corn crust and tomatillo salsa verde. It was very cheesy. The delicate crust encapsulated the tendrils of cheese that stretched for days.

The entree, the best of the meal, was an ahi tuna taco that demanded attention like a Kentucky Derby race day hat. Ancho chili encrusted tuna, minus the avocado, poblano pico de gallo, field greens and mango citrus vinaigrette topped with sticks and greens. Upon inspection, experiencing tactile sensations before tasting, the reality was a spear of possibly deep fried spaghetti and sprigs of Mexican oregano, which anchored the course to the plate as though it were sculpture.

The first bite of quality encrusted, almost blackened tuna, smeared with a dollop of wasabi aioli, was om nom nom. The depth of different taste combinations, mixed in part by the crunchy corn tortilla taco shell residing above a layer of hummus, kept me interested throughout the entire entree. New mixtures with different tastes and textures within one meal. It was worth the $42 price tag. There was no point where I was just eating to become full. I was fascinated by the whole experience.

But it wasn't over yet. A cup of coffee, standard drip, was received to rest and digest and contemplate. The reason I came in was because of the dessert; the famed fondue that is enough for two or four people.

With little fanfare, the mexican chocolate fondue with homemade churros, sopapillas, fresh strawberries, pineapple and banana, was presented before my glowing eyes and full belly. It was somewhat gluttonous at this point but I was on vacation. What stands out in my mind about dessert were the flaky churros, much better than "standard" doughy, bready churros. They were light and melted in the mouth. I was taken aback by a gasp. They were shockingly good.

I reached my limit. Every good thing comes to an end. I could not consume another bite. The meal left a lasting impression that will not be soon forgotten.

This Park City Utah restaurant was amazing. I recommend a visit. You'll be...

Chimayo is a beautiful dinning experience in downtown park city, Utah! Fantastic food and drink options across the board there is clearly something for everyone to experience here showing they have been around since the 90’s for a good reason. Now, while I thought our server was good and the ambience was top-notch I did feel the place is a little cramped and maybe not the best restraunt in terms of value. Overall I did very much enjoy my experience and definitely recommend going here!

Drinks: First the drink list is spectacular! they have a great Malbec and a killer modern-styled Rioja Reserva for reds with St.Suprey being a stellar Sauvignon Blanc option along with the Albariño for whites.

The cocktails are well themed and the house margarita is clearly great! But what stole the show for us was the liquid desserts…. My gosh that Chimayo Coffee is ridiculously good, once I order one the whole table got one it was so delicious.

Food: Surprisingly one of my favorite dishes was the soup of the night; Chicken Tortilla Soup. The soup was so creamy making it really stand out being possibly the best tasting I’ve ever had, it’s absolutely not your average version of it and highly recommend trying it as it’s on another level. Secondly, the waiter had told me the ribs have been on the menu since 1996 and I see why because they absolutely stole the show as the best Entrée. It was so much food and the whole presentation just makes your eyes open wide haha, I didn’t expect it. That chipotle glaze is so great and I only wish the hominy Salpićon had that glaze all over it. Admittedly my Buffalo was served a little rare but had so much flavor and the Cumin-chili pepper sauce is ludicrously good, I wish I could take it home personally. Also the sautéed Green beans were fantastic with the mushrooms, very well done. I think the weakest dishes to me were the steak dishes… (Wagu surf & Turf / Blacked Wagu Sirloin) this did surprise me as the Wagu while perfectly cooked and both accompanied by wonderful sauces just felt overpriced being not as tender or flavorful compared to other steaks I’ve had at Twisted fern and Blind Dog ect… the sides are great and they clearly are well put together entrées but ultimately there are better options here other than steak.

Dessert: The dessert wine list is also amazing and really appreciated that they offer the vintage port options with the Vieira de Sousa 2017 (top vintage 98pts) being delightful and went incredibly good with the flan. I loved their take on the flan, while admittedly being more of a traditionalist I was impressed as the fig worked surprisingly well with the orange Carmel. I did wish there was a little less orange so the flan could shine more but was very happy I ordered it because it disappeared quite quickly!

Overall Very Solid restaurant I understand the high ratings just don’t go here for a steak… get something unique, see what they specialize in and you’ll leave understanding why they have been around awhile as well as the high praise reviews. Chimayo is a southern Mexican/Utah restaurant so order the food they do best and those are the original dishes with the most flare, you won’t be...

I recently dined at a Southwestern restaurant in Park City, and overall, it was a memorable experience—though there were a few aspects that could have been better. Let's start with the food, which was truly fantastic. The menu offered a wide range of bold, flavorful dishes that really captured the essence of Southwestern cuisine. The tacos were perfectly spiced, and the chili had that comforting warmth, with just the right balance of heat and depth of flavor. The standout was definitely their smoked brisket—tender, juicy, and bursting with smoky goodness. Every bite was a treat, and the quality of the ingredients was evident.

However, the service left something to be desired. The restaurant was moderately busy, but the wait times for our food were longer than expected, which put a bit of a damper on the experience. We had to wait quite a while before being greeted, and our server seemed a bit rushed, which led to some minor miscommunications. While the staff was polite and friendly, the slow service definitely stood out.

As for the atmosphere, it was a bit odd. The interior had an eclectic mix of décor, but the overall vibe didn't quite match the lively energy you'd expect from a Southwestern restaurant. It felt a little mismatched, with the casual style of the food contrasting with a more formal, somewhat sterile dining room. The lighting was a bit dim, and the noise level was higher than expected for the space, making it harder to have a conversation without shouting.

In conclusion, the food alone makes this place worth a visit, especially for fans of Southwestern flavors. However, the slow service and the peculiar atmosphere left some room for improvement. I’d return for the delicious dishes, but hopefully, the overall experience will feel more...