Riverhorse on Main — Restaurant in Park City

I travel extensively for my job and dine out 60-70 nights per year. I have never once felt the need to leave a one star review until I dined at this restaurant. We came to Riverhorse to celebrate my son's graduation from college. We made a reservation in November for yesterday May 2nd. We were told that a with party of 8, the only time that was available was 5pm, so we said fine & showed up yesterday at 5pm. We were seated in a dining room that was at least 80 degrees. All of us wearing sport coats immediately had to take them off. Our server came to our table and asked if we wanted something to drink other than water. We all ordered drinks and I asked her if there was something that could be done about the temperature. She snapped back at me that they don't have air conditioning and they use swamp coolers, but they hadn't been filled with water yet and that the temperature should decrease when the sun goes down. Her attitude & answer got the entire table talking and we all commented on her aggressive tone back to me. I didn't say anything because this is a once in a lifetime graduation meal for my son.

She brought our drinks an upon walking away she noticed that My dad who is 83 y/o had his hat fall off the back of his chair. She saw this & asked if he would like her to hang it by the front desk. He said sure and thanked her and said he'll probably forget it. She took his hat & while she was walking away she commented to another server (which I clearly heard), "they complain about the heat and come in wearing a hats". Strike one.

The server then spent the next 13-15 mins talking to the table of 2 next to us and came back to our table at 5:30 to take our orders. She asked me if I'd like another beer and I said yes. She came back in a few minutes with a different beer than I ordered already poured in a glass and said "we ran out of that beer, so here's different one". I asked her what kind it was and she said....... "they told me it was similar....if you don't want it, let me know." So......if you order a bottle of red wine, do they just bring you another red and say its similar? Strike two.

We ate our meals all the while not having our server come back to check on us once, I had to get up and ask another staff member if I could have another piece of bread with my meal and they brought 1 piece not asking anyone else if they wanted one. I noticed that she was talking to that same couple at the table next to us for another 10-15 minutes again. I was never asked if we wanted dessert or anything after they took up our plates. Then the bill came. 23% included gratuity. We had just shy of a $200 tip for this level of service. I just ate at the Broadmoor in Colorado Springs last week and that 5 star resort only charges 20%. It is clear that our server could care less about our table and just pocketed the $200 for some of the worst service I've ever seen. We could have stayed in Salt Lake & eaten at a number of restaurants, but chose Riverhorse because it looked like a great place for a graduation dinner. Upon leaving around 7:15pm we noticed that the restaurant was maybe 40-50% full and I wondered why we had been told 5pm is the only time for a party of 8. Strike 3.

If I were the owner / GM of this restaurant I would be ashamed of what occurred. To have a server bad mouth a customer within earshot of the table is not OK. It is also not acceptable to automatically charge 23% and give this level of service. The food was very well done, but eating it in 80+ degrees was far from pleasurable. She never once smiled or engaged us in any way other than the transaction of the meal. Complete disappointment...

What an unbelievably disappointing experience and embarrassing treatment by the restaurant’s staff. We went here for dinner on our first night in Park City to celebrate my boyfriend’s birthday.

The dinner started out very nice – the oysters, peach and burrata salad, and the halibut were very good. However, the chef at Riverhorse cannot cook a steak to save his life. Is “medium” a foreign concept?

My boyfriend ordered the 7 oz filet cooked medium. What was served to him was worse than airplane food in economy. The meat was overcooked to a grey, pallid leather. The asparagus wrapped in bacon was dehydrated, and the scalloped potato wedge resembled a brick. The demiglace was dull and covered the steak like crude oil. This plate had clearly been sitting under a heat lamp. We sent it back. When the second attempt was brought out, the manager (I think his name was Andy or Alex, but couldn’t confirm because he went MIA during dinner) watched my boyfriend cut open the steak and immediately acknowledged it was cooked well done – so it went back too.

Unfortunately, the third time was not the charm. The third attempt, with a fresh demiglace and substituted sides of mashed potatoes and broccolini, was, yet again, grey, but this one had the fun distinction of also NOT being a filet despite the manager’s insistence. It was MAYBE one inch thick, six inches in diameter. And, again, completely overcooked. The manager acted like I had no idea what a filet looks like, as if I didn’t go to culinary school (I did). At this point, we had been at the restaurant for over two hours and were no longer interested in participating in this seemingly never-ending cycle of ordering and sending things back.

So we asked for the check. Our server, Greg, who had grown progressively disinterested in making our experience here positive, came back with the check and brought us a complimentary dessert with a brusque “Happy Anniversary.” It was not our anniversary. I had mentioned multiple times that it was my boyfriend’s birthday. It was listed on the reservation, and I spoke to the hostess right after we sat down. We get it, you couldn’t care less about our table. But this was such an easy way to show good service, it was spelled out for you and reiterated several times. It’s certainly not the first birthday that has been celebrated at this restaurant. It would not have been that hard to get this right, especially after everything else that had gone wrong.

And did anyone offer us an apology? No. Did they knock off the steak from the bill after it was still cooked incorrectly on the third attempt? No. I actually couldn’t believe that the steak ended up on the bill. I asked to speak to the manager when they brought us the check. The manager refused to show his face to us for the rest of the night and sent the Maître D in his place, who was friendly enough and took the steak and the burrata salad off the check after we calmly explained everything that had gone wrong that evening. We shouldn’t have had to ask for that explicitly; taking something off a bill after it’s been served incorrectly at least two times is a lesson that’s taught on Day 1 in hospitality school.

I know Riverhorse’s management likes to debate its negative reviews on here – hi Andy and team, I am sure you remember this as objectively as I have recounted here. We came to this restaurant excited to celebrate and had been looking forward to this dinner for a long time. We would expect that management would do what they can when it was clear that things weren’t going well. They dropped the ball on every front. What a disappointing evening. I couldn’t recommend...

Rude General Manager (GM) for a fine dining restaurant. Unprofessional, assertive, and ruined my family dinner. He has flat out lied in his response about the timing.

The Good: Hats off to the amazing and talented Chef! My family enjoyed every bite of every dish! Rich flavors in all dishes.

Our waitress (Nicole) was absolutely awesome too. Hands downs the best service in Park City, as we frequent Riverhorse on our trips here. We are happy to support Riverhorse and the talented chefs and wait staff.

The Bad: The issue here was the GM. We had a reservation set at 5:15pm and spoke with the staff to move it to 5:30pm. We arrived at 5:25pm and the staff delayed us sitting were not seated till closer to 6pm. They told us that we had to 830pm to complete dinner.

They were late to seat us and the GM tried to forcefully rush my family out of the establishment, not once but twice in 15 minutes. First was at 7:50pm less than 2 hours into our meal and then again at 8:05pm. How unprofessional is this?

He was very rude and pushy trying to get us out of the restaurant. After I told him that we were going to finish our desserts, he tried to push us to finish at the bar. Did I mentioned we had 2 young kids under 6? This ruined the great time I was having with my family. We did finish our desserts at our table to his dislike, and he rudely stormed off after I told him so.

They were late to seat us and then they try to rush us out early? Horrible General Manager. Does not care about the dining experience, if he did he wouldn't of been so pushy.

FYI we left by 8:25pm, and did leave the waitress at generous tip on top of 23% gratuity and I left a clear note for the GM.

The waitress was very apologetic and did a great job from start to finish.

The GM didn't even have the courtesy to apologize for the inconvenience.

When you go to fine dining establishment you expect top notch service and GM clearly doesn't get it.

Two stars rating on behalf of the GM ruining my family July 4th dinner....