Foundry Grill

She said:

It was a beautiful, sunny day and I felt like going for a scenic drive. So, Brian and I hopped in the car and headed up American Fork Canyon. The scenery was really gorgeous, and I thought to myself that Mother Nature was on full, magnificent display: pines and spruces on sloped hills, long-necked purple and golden wildflowers nodding in the light breeze, a wild turkey bobbing its neck as it lumbered lazily in a meadow, white butterflies fluttering around—all while the sun shone golden beams on everything, brightening everything it touched.

Upon entering the buildings at Sundance, we were greeted by a boutique that mostly sold clothing and accessories, a deli, and an adjoining country store area where customers could purchase things such as old-fashioned, striped lollipops or authentic Italian-brand pasta. Paying homage to mining towns gone by, the interior was crafted of lumber. Basking in all the light and beauty outdoors was a stark contrast to the darker wood tones of the interior walls and ceilings.

Walking along, we meandered our way to the Foundry’s host credenza and asked if they had room to accommodate two guests. We were told yes, and were led to a table in a small dining room towards the back. We were told that brunch was being provided buffet-style, and that a waiter would come by to take our beverage orders.

Readers, this was not an ordinary buffet. The various dishes and offerings included delicious-looking wedge salads, a chef-manned omelet station; pancakes; eggs Benedict; prime rib; fresh fruit; and other things. Everything looked sumptuous, maybe even a tad decadent.

Grabbing a dove-gray colored stone plate, I toured the perimeter of the tables set up around the room. I chose a helping of eggs Benedict, a few pieces of the smoked salmon, a slice of red velvet cake, a piece of chocolate-frosted fudge brownie, and a s’mores tartlet, and returned to my seat. As I sat at the table, I looked around me. There was dark wood all around us: heavy, wide, unfinished boards on the floor, a double door crafted of thick planks, and roughly hewn wood beams on the ceiling above us. A huge floor-to-ceiling stone fireplace was adorned with a heavy wooden mantle. Behind me, several shelves held various items that hearkened to times past: rusty tin buckets, old wire baskets, a ram’s skull, copper scales, and more. The one thing that intrigued me the most, though, was the tabletops. They were made of large, square planks of golden wood that still bore the crisscrossing burn marks from the circular saw blades. I really liked the pattern. It felt like being in a mountain cabin.

So, after taking in everything around me, I decided to dive into my food. The eggs Benedict looked really colorful and appetizing on my plate. The poached eggs oozed a bit of yolk onto the soft, homemade English muffin, upon which were placed spinach leaves and tomato slices. It was perfection. The flavors and textures were delicious, just the way I like this dish prepared.

Then I got to the smoked salmon. It was served chilled, garnished with capers, chives, and green onions. It was tender and had a trace of smokiness to it that was delicious and not overpowering. Salmon, in my opinion, shouldn’t be prepared too heavily smoked or seasoned. It’s a personal preference.

Now to the desserts. Oh my, what can I say? The red velvet cake was on-point with its density and texture. The mild chocolatey notes blended well with the cream cheese frosting. Yum! As for the chocolate fudge brownie, it was rich, smooth, and creamy—and very satisfying. However, nothing prepared me for the positively delectable s’mores tartlet. When I bit into it, it felt like being transported to dessert heaven. The light, molded crust tasted like cinnamon and toffee; the smooth, milk chocolate mousse melted on my tongue, and the marshmallow creme on the top was the best part of all. Sweet and thick, it was much better than the meringue it resembled. If I hadn’t already reached my limit, it would have been easy to indulge in at least two more tartlets.

I left—walking back into the sunlight and nature—feeling sleepy and satiated. 😊

He said:

Everybody should take a leisurely drive through the Alpine Loop on a Sunday, summer afternoon. Come to think of it, maybe everybody did. There were certainly plenty of people enjoying this beautiful, majestic scenery. We began at the American Fork end and worked our way toward the Sundance/Provo Canyon end of the loop. It's fun to see all the trees and wildflowers, with epic mountain views peeking through now and then. We always keep our eyes out for wildlife, though the middle of the day isn’t the best time to spot any. We looked carefully as we approached a meadow where we had once spied a cow moose lying in the shade. This time, we didn’t see any moose, but we did spot a turkey, craning its neck above the high grass. The entire drive was serene and pleasant.

We interrupted our drive with a stop at the Sundance resort. We only needed to circle the parking lot twice before a spot opened up for us. I imagine Sundance is quite popular during the winter ski season, but I think it really shines during the summer. The crisp, clean air whistled through the trees, while the brook more than babbled after the heavy winter we had this year. With hundreds of people milling around the resort area, I worried we might not get into the Foundry Grill. However, it seems most people engaged in other activities, and we got in without a wait.

I didn’t realize that they suspend their usual menu service on Sundays (and certain other special days of the year) and offer a buffet brunch in its place. I thought it was a little pricy, but as I would soon discover, and as Kathy has already pointed out, this was no ordinary buffet.

White mortar striped the hewn log walls, giving a rustic touch to this small and cozy restaurant. One wall in the main dining room featured a large mural of wild horses. From the opposite wall hung dozens of antique tools, many of which I couldn’t identify, though some I could: scythes, shovels, augers, saws, axes, and many more. The place certainly had a vibe, though I wasn’t sure if it felt more like a logging camp or a prospector mining town. (Since it’s called the “Foundry Grill,” I assume the mining vibe probably fits better). Other walls held additional varieties of antique décor.

The buffet was not extensive, though we found ample offerings. It was divided into four stations, which the waiter loosely described as Breakfast, Lunch, Dinner, and Dessert. As any self-respecting restaurant reviewer would, I began with the dessert station, of course. The single dessert table held a variety of tempting treats, but none attracted my attention more than the s’mores tartlets. Each was a bit more than bite-size and featured a toasted swirl of marshmallow cream on top. Forget burning your marshmallows on a stick over a campfire; these each had a perfect, golden-brown finish. And they tasted as great as they looked. I also enjoyed a Blood Orange and Strawberry Gelée and the Raspberry Meringue bites.

I don’t usually care for pancakes, but the caramel sauce on the chocolate chip pancakes called to me. I enjoyed every bite, perhaps enhanced by the addition of maple syrup kept heated by a sterno burner. I ate that with a couple slices of bacon (thankfully not cooked to a charry crisp) and a patty of sausage.

I also found some fresh berries (probably intended to top the yoghurt and granola, which I skipped) and a charcuterie board. The board contained a couple types of salami and a couple types of cheese. I think I recognized a Dill Havarti, but I couldn’t identify the other variety. It was soft and creamy, quite nice. However, the star of the charcuterie board, I think, was the Marcona almonds. With just the right amount of salt, these almonds burst with terrific flavor.

As with many buffets, we could eat as much as we wanted. However, the Foundry’s buffet was more about quality than about quantity. They made sure every item looked as good as they tasted. Their version of a Southwest Wedge salad, for example, used an entire half-head of lettuce as its wedge, with pico de gallo and tortilla strips creating an entire palette of color. Honey and jams came in darling, single-serving glass jars.

I enjoyed the Roasted Brussel Sprouts with Pomegranate Molasses. The Herb Roasted Chicken had an incredibly savory brown gravy. The prime rib was also excellent.

We enjoyed our stop at the Foundry Grill. I wondered if one reason we enjoyed it so much might be because the scenic drive and charming setting had put us in a receptive mood. But why not? Isn’t that precisely why they put their restaurant where they did? The whole thing adds up to a great experience.

Conclusion:

Enjoy a beautiful drive through the canyons and Alpine Loop. Then finish with an impressive buffet brunch at the Foundry Grill.