Top 5 Must-Try Dishes at Black Desert Resort This Fall

Fall is one of the most flavorful times of year in Southern Utah, and the chefs at Black
Desert Resort are bringing the season to life with bold, creative dishes. Whether you’re
exploring St. George restaurants for your next date night, looking for the best fall
dishes in Utah, or simply want to experience the resort’s award-worthy dining scene,
Chef Mathew’s seasonal creations deserve a spot on your must-try list.

1. Guinness Braised Short Rib – 20th Hole
 

Slow-braised in Guinness stout, this short rib is rich, tender, and deeply flavorful. Served
over a silky root vegetable mash, it’s hearty enough for cooler evenings in Southern
Utah yet elevated enough for a memorable resort dining experience.
“To me, this dish is the essence of fall dining,” says Chef Mathew. “The Guinness gives
the short rib a bold, malty backbone, while the slow braise draws out a tenderness that
makes every bite deeply satisfying.”

2. 45-Day Dry Aged Irodori Wagyu Ribeye & Stone Fruit Salad – Basalt
 

This dish celebrates refinement and seasonality, combining buttery, dry-aged Wagyu
ribeye with a late-harvest stone fruit salad. The contrast of rich beef with bright fruit,

bitter greens, and aged balsamic makes it one of the standout fine dining experiences
in St. George this fall.
“When you’re working with Wagyu of this quality, the goal is to let the beef speak for
itself,” notes Chef Mathew. “The stone fruit adds a seasonal contrast—sweet, tart, and
refreshing against the richness of the ribeye.”

3. Mesquite Grilled Octopus & Lamb Gorditas – Latitude
 

For something adventurous, this dish layers smoky mesquite-grilled octopus with spiced
lamb tucked into handmade gorditas. A chile-lime crema adds zest and brightness,
making it one of the most unique offerings you’ll find among Southern Utah dining
destinations.
“This dish is all about layers of flavor,” says Chef Mathew. “You get the smoke from the
mesquite, the earthiness of the lamb, and then the vibrancy of lime and chile to lift it all
up.”

4. Fire-Roasted Chile Verde with Heritage Pork – 20th Hole
 

Rustic, comforting, and packed with flavor, this chile verde showcases heritage pork
braised in a fire-roasted green chile sauce until melt-in-your-mouth tender. Finished with
hominy and fresh cilantro, it captures the spirit of Southwest-inspired cuisine in Utah.
“Chile verde has always been one of my favorite comfort foods,” shares Chef Mathew.
“We elevated it here with heritage pork and fire-roasted chiles, but it still carries that
soulful, homey quality.”

5. Black Lava S’mores Tart – Basalt
 

A playful nod to the red rock desert, this dessert layers dark chocolate ganache on a
graham crust, topped with torched marshmallow meringue and a hint of smoked sea
salt. It’s decadent, nostalgic, and one of the most Instagrammable desserts in St.
George.
“Dessert should make people smile,” says Chef Mathew. “This one captures the fun of
s’mores by the fire but presents it in a way that feels both elegant and memorable.”

Experience Fall Dining at Black Desert Resort

From Wagyu beef and mesquite-grilled seafood to heritage pork and indulgent desserts,
Black Desert Resort restaurants are redefining what fall dining in Southern Utah
can be. Plan your visit, bring your appetite, and discover why our culinary experiences
are becoming some of the most talked-about in St. George’s restaurant scene.