This Restaurant Is Permanently Closed.
Restaurant Rating
Cost Rating
Food Type
New American
Address
577 Main St, Park City, UT 84060, USA
Located at 577 Main Street, Pine Cone Ridge is an upscale contemporary American restaurant operated by the Bill White Restaurant Group. The kitchen approaches familiar American dishes through seasonal ingredients, structured sauces, and influences drawn from several regional traditions. Its second-floor location provides some separation from the bars and casual dining rooms that occupy much of the surrounding area. The submitted visit record describes the atmosphere as classy, comfortable, and upscale, while listing a 4.5 Google rating based on 190 reviews.
Restaurateur Bill White opened Pine Cone Ridge in the former Wahso space on Park City’s historic Main Street. The concept begins with recognizable American cooking but incorporates regional comfort food, Mexican-American flavors, seafood preparations, and seasonal ingredients. The menu includes composed entrées, substantial starters, steaks, seafood, vegetable-based dishes, and familiar desserts presented with contemporary adjustments. This range gives the restaurant broad appeal without turning the menu into an unfocused collection of unrelated cuisines.
Dinner service begins at 5:00 p.m. throughout the week, with service ending at 9:00 p.m. Sunday through Thursday and 9:30 p.m. on Friday and Saturday. The restaurant is listed in the moderate-to-upscale price category, 
although entrée pricing places a full dinner firmly within the special-occasion range. Corkage is $35 per bottle, according to the submitted visit record. The restaurant can be reached at 435-615-0300, and reservations are recommended during Park City’s busier ski and summer seasons.
Executive Chef Gudrun Thorne-Thomsen has spent much of her professional career cooking in Park City restaurants. Her menu reflects experience with American comfort food, seafood, regional produce, and ingredients drawn from Mexican, Asian, and European cooking. Rather than organizing the menu around one narrowly defined cuisine, she uses familiar dishes as foundations for more contemporary combinations. The resulting style remains approachable while allowing for fermented ingredients, chile, pickled vegetables, rich sauces, and seasonal garnishes.
The restaurant occupies an expansive second-floor space divided among a full bar, main dining room, smaller gathering areas, and seasonal outdoor seating. Upholstered booths, wood tables, exposed brick, patterned tile, artwork, and subdued lighting create a polished setting without making the room feel overly formal. The dining room is comfortable and generally well suited to longer dinners, business meals, and special occasions. The submitted record did not identify the staff members who handled the table or provide detailed observations about pacing, menu knowledge, attentiveness, or wine service, so those elements cannot be evaluated conclusively.
The menu is built around contemporary American comfort food, with familiar preparations supported by international flavors and seasonal ingredients. Chicken À La Queen combines roasted chicken, wild mushrooms, root vegetables, biscuit dumplings, and velouté in a composed variation on a traditional cream-based dish. The miso Chilean sea bass pairs the rich, tender fish with celeriac purée, Brussels sprout leaves, lotus root, and caramelized lemon. Both dishes demonstrate the kitchen’s preference for recognizable foundations balanced by contrasting textures, acidity, and savory seasoning.
More substantial options include crispy duck leg with potato pierogi, braised red cabbage, duck jus, pickled green tomatoes, and crème fraîche. The bison short rib takes a Southwestern direction through cheddar grits, roasted poblano, corn, tomato, salsa ranchera jus, and house pickles. In both preparations, acidic and vegetable-driven components help balance the richness of the meat and sauces. Sourdough beignets with lavender-vanilla sugar and white chocolate sauce provide a familiar but thoughtfully adjusted conclusion to the menu.
The submitted tasting record confirms that the restaurant was visited on July 5, 2026, but it does not identify the dishes ordered. It also does not contain course-by-course notes addressing flavor, texture, temperature, portion size, or consistency. The dishes discussed above were selected because they represent the kitchen’s broader direction and should not be presented as a reconstruction of the actual meal. The exact order and brief observations from the visit should be added when those details become available.
Pine Cone Ridge presents contemporary American comfort food in one of the more polished dining rooms on Park City’s Main Street. Its primary strengths are a coherent culinary direction, a broad menu, and a setting that works well for a slower and more formal dinner. Pricing places it in the upscale category, while the $35 corkage fee provides a practical option for diners bringing a special bottle. The restaurant is best suited to those seeking composed American cooking in a comfortable setting rather than a casual or highly experimental meal.