I’m sure that I was meant to be an East Coaster. My undying love of seafood, of every kind, confirms it. As I’m currently calling landlocked Utah home, my only recourse is Deer Valley’s Seafood Buffet—an endless treasure trove of all types of ocean-dwelling delicacies.
My first few plates at a recent visit to the Seafood Buffet started and ended at the raw bar. Two kinds of luscious oysters-on-the-half-shell, four kinds of sushi and a well-marinated calamari salad satiated my palate.
Next was a visit (or two) to the center station highlighted by two kinds of sweet crab legs and in-shell shrimp. You’ve got to work for your food and you’ll likely smell like a fisherman when finished but there is no greater reward than the sweet chunks of crab, hand-cracked and picked by myself, to satisfy my appetite. You’ll also find smoked Alaskan salmon, salads and a nice selection of cheese, including some from nearby Heber Valley Cheese, to enjoy in the center section.
Deep-red, sushi-grade fresh tuna is the calling card of the hot entrée section. The chefs will sear it to-order, or serve it raw, with a side of wasabi cream. Buttery honey soy-glazed scallops and seared mahi mahi round out the surf offerings here. If you are still seeking the perfect bite, look to the appetizer area with steamed clams and mussels, scallop ceviche or guava-glazed lamb lollipops.
Red-meat lovers aren’t forgotten at Seafood Buffet however. A beautifully roasted Double R Ranch prime rib served with natural jus or cherry-glazed duck breasts are perfectly presented as well.
And of course, it wouldn’t be dinner without dessert. An entire station of decadent desserts include the world-famous Snowball—a flourless chocolate cake decorated with whipped cream, the decidedly tart margarita pie (think Key Lime pie), a creamy crème brulee and so many other selections.
All of this comes at a very reasonable price of $64 for adults, $34 for children under 11.
Deer Valley’s Seafood Buffet can be found in the base area of Snow Park Village. The dinner buffet is served Thursday through Sunday from 6:15 to 9 p.m.