Courtesy of Amangiri Resorts

No. 4 Amangiri, Canyon Point, UT

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Wood-oven cooking, rustic fare, and locally sourced, seasonal produce are chef Shon Foster’s specialties at this exclusive resort’s open kitchen–dining room—complete with vistas of Utah’s dramatic desert landscape.

What to Order: The menu changes daily, but look for the 45-day, in-house dry-aged, American Wagyu tomahawk steak. And in late spring and early summer, when the resort’s plum trees are dropping their fruit, ask the kitchen to make a plum tart for dessert.

America's Best Hotels for Foodies

No. 4 Amangiri, Canyon Point, UT

Wood-oven cooking, rustic fare, and locally sourced, seasonal produce are chef Shon Foster’s specialties at this exclusive resort’s open kitchen–dining room—complete with vistas of Utah’s dramatic desert landscape.

What to Order: The menu changes daily, but look for the 45-day, in-house dry-aged, American Wagyu tomahawk steak. And in late spring and early summer, when the resort’s plum trees are dropping their fruit, ask the kitchen to make a plum tart for dessert.

Courtesy of Amangiri Resorts

America's Best Hotels for Foodies

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