Cast & Cut continues legacy of legendary seafood buffet, sustainably

Signature 24 ounce Tomahawk Wagyu Ribeye. Photo: TownLift // Kevin Cody.

PARK CITY, Utah — Deer Valley Resort’s new restaurant, Cast & Cut, debuted at Snow Park on Thursday. It has big shoes to fill as the long-awaited replacement to “OG” Seafood Buffet, a go-to for the public and resort employees.

Led by Executive Chef Peter Menteer and Executive Sous Chef Chris Gibson, the new restaurant hasn’t forgotten its roots as being seafood-focused. Although now it’s pairing it with other offerings akin to a high-end steakhouse.

Cast & Cut has changed its focus, abandoning the buffet for traditional restaurant-style dining to encourage sustainability. The restaurant also underwent a transformation featuring a warm fireplace, candle-lit tables, and views of Wide West, where snowmaking and grooming are a common vista.

The new menu features several seafood towers with varied groupings based on selection. One option, the Park City seafood tower, boasts a Maine lobster tail, oysters on the half shell, shrimp, and crab legs. There are also several appetizer side options, with standouts being the blackened bison tips and seared scallops.

The icon of the main course is undoubtedly the signature 24-ounce tomahawk. The $170 wagyu ribeye comes from Texas and is featured with a bordelaise sauce. Other favorites include the elk chop and the not-your-mother’s pork chop. The seafood option is a grilled bone-in Ora King salmon from New Zealand.

The dessert menu features a towering chocolate cookie cake served with a hot fudge sauce and vanilla ice cream. The drink menu has also taken on a steak meets fish persona with specialty cocktails called Flower of the Sea and Bubbles and Bitter.

Cast & Cut is open Thursday through Sunday from 5:30 p.m. – 9:30 p.m., and reservations can be made online through OpenTable.