Twisted Fern

Lunch Wednesday - Sunday 11:30 a.m. - 4:00 p.m. Dinner served nightly from 4:00-9:00pm

Twisted Fern

Real food, the kind that comes directly from plants and animals, is naturally fresh, nourishing, wholesome, and pleasant. At Twisted Fern, we honor the roots of our ingredients and infuse a twist of creativity in a New American atmosphere. We do this out of respect for you and respect for the process. We believe serving minimally processed real food should be the norm, not a catchy pitch. A Park City eatery committed to honoring the roots of our ingredients with a twist of creativity serving lunchdinner, apres food and drink from 4-6, and cocktails daily.

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Twisted Fern


Patio/Outdoor Dining
Good for Kids
Large Party Reservations
Takes Reservations
Take Out
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Chef/Owner Adam Ross begin experimenting in the kitchen at the age of eight in his mom's bakery in the western New York township of Naples. Unfortunately for Adam, 8-year-olds weren't allowed to prepare baked goods for human customers, so Adam honed his skills creating dog treats so named Adam's Dog Biscuits. If you ask us the dogs were the lucky ones. A few years after creating masterpieces for the pups of Naples, Adam officially started his culinary career at Bristol Mountain. After graduating from Naples High School, Adam studied culinary arts at Johnson and Wales in Denver, CO and moved to Park City once he graduated from culinary school. Quickly promoted to head chef at Bistro 412, Adam spent 10 years transforming the Bistro kitchen to a 90% scratch kitchen and establishing Bistro as a mainstay on Park City's Main Street. Adam looks forward to combining his passion for food with his commitment to sustainability and conscious living at Twisted Fern.  Adam is truly at home in the kitchen. His passion aligns with his talent, and the finished product often resembles a work of art. Chef Adam will often be found experimenting with ingredients before they become the mainstream and seems to effortlessly and humbly create menu items that taste as amazing as they look.
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  • 1.5 oz Alpine Summit Gin
  • 1 oz Gruet Blanc de Nori sparkling wine
  • 2/3 oz Apricot Shrub
  • 8 ea blueberries
  • 1 tsp turbinado sugar
  • 3 ea mint leaves

In a mixing glass combine blueberries, mint leaves and turbinado sugar and middle. Add 1.5 oz Alpine Summit Gin, 2.3 oz Shrub and one scoop of ice - stir well. Through a fine mesh strainer, strain contents into a chilled coupe. Tope with 1 oz of Gruet Blanc de Nori sparkling wine. Garnish with a bruised mine leave and two red shiso tops.

Apricot Shrub:

  • 1 # Apricots pitted / fresh
  • 1 # white sugar
  • White balsamic vinegar

In a mixing bowl combine halved and pitted apricots and equal part of white sugar. Mash to mix ingredients refrigerate for 24 hours cover. Press fruit through a strainer to release all liquid. Measure and add equal parts white balsamic vinegar. Store in a non-reactive container and refrigerate for roughly two weeks.  The vinegar will mellow over time.

Final Standing: