Black Sage

Black Sage Unique, elevated, farm-to-table dining onsite at , outside of Zion National Park. Open to the public; reservations required.

Every detail matters.Not just what’s on the plate, but everything surrounding it.From the textures and tones to the mate...
06/22/2026

Every detail matters.

Not just what’s on the plate, but everything surrounding it.

From the textures and tones to the materials and lighting, Black Sage was designed with the same intention that guides every dish leaving the kitchen. Inspired by the surrounding desert and the philosophy of Open Sky, each element works together to create a dining experience that feels as thoughtful as the meal itself.

So while you’re here, look around. Notice the details. Take in the atmosphere. Sometimes the most memorable part of an evening isn’t just what you ate, it’s how the place made you feel.

Exceptional seafood in the desert doesn’t happen by chance.It takes thoughtful sourcing, careful planning, and a commitm...
06/20/2026

Exceptional seafood in the desert doesn’t happen by chance.

It takes thoughtful sourcing, careful planning, and a commitment to bringing the freshest ingredients to Black Sage.

Our current Alaskan halibut feature is proof. Crafted with a blue corn tortilla crust and smoked pepper beurre blanc, it rests atop creamy elote risotto with roasted red pepper coulis and fresh microgreens. It’s a dish that feels right at home at Black Sage, even if it traveled a long way to get here.

Now ... your dad might say “it’s worth trying just for the halibut.”

Dad jokes aside, it’s the perfect way to celebrate Father’s Day. Join us this Sunday or anytime for dinner, and be sure to call ahead to reserve your table.

Tucked beyond the crowds and surrounded by desert silence, dinner at Black Sage feels like discovering something you’re ...
06/17/2026

Tucked beyond the crowds and surrounded by desert silence, dinner at Black Sage feels like discovering something you’re not quite sure you should tell everyone about.

Our patio is now fully open for the season with the temporary windows down … inviting you to linger a little longer over dinner, embraced by those you’re with, immersed in the sights, sounds, and stillness of the desert. Good food, good company, open air, and a culinary adventure worth the drive.

Reserve your table while the season is in full swing. Link in bio.

Farm-to-table doesn’t have to mean predictable. A current inclusion on the “Tonight’s Features” menu, these pork meatbal...
06/15/2026

Farm-to-table doesn’t have to mean predictable.

A current inclusion on the “Tonight’s Features” menu, these pork meatballs start with pork from Mineral Springs Farm in nearby Kanab and takes inspiration a little farther afield. Korean-style meatballs are finished with gochujang aioli and sesame-pickled cucumbers and carrots ... just enough spice to keep you coming back for another bite.

Available for a limited time.

🥇Voted Best Outdoor Dining🥇Voted Best View🥈Voted Best Romantic Getaway🥇Voted Best HotelIn this year’s Best of Southern U...
06/11/2026

🥇Voted Best Outdoor Dining
🥇Voted Best View
🥈Voted Best Romantic Getaway
🥇Voted Best Hotel

In this year’s Best of Southern Utah awards, we’re honored to share that Black Sage and Open Sky took home recognitions in four categories. With over 1.1 million votes across nearly 2,000 businesses, we’re incredibly grateful to stand out in a region full of unforgettable destinations, businesses, and experiences.

To every guest who’s dined with us under the stars, savored a dish made with care, or toasted to something special — thank you. Today, we’re toasting you. These awards are a reflection of your moments here.

✨ Come see what earned the votes.

Black Sage and Chef Charles Parcell have been invited to host an event as part of the Utah Wine Festival, happening Labo...
06/09/2026

Black Sage and Chef Charles Parcell have been invited to host an event as part of the Utah Wine Festival, happening Labor Day weekend. Epicureans On The Edge Picnic on Sunday morning will feature an unforgettable family-style brunch experience paired with locally made wines. Join Chef Charles as he shows off his Appalachian cooking influences in a Black Sage setting. Tickets available through the Utah Wine Festival Link in comments.

This dish starts with locally raised pork from Mineral Springs Ranch in nearby Kanab, topped with a rich mushroom smothe...
06/05/2026

This dish starts with locally raised pork from Mineral Springs Ranch in nearby Kanab, topped with a rich mushroom smother, pickled red onions, and an unexpected twist: cornbread spaetzle.

Traditionally made without corn, Chef’s take on this classic dumpling brings a little bit of Appalachia to the plate while staying true to the flavors of the season.

Available on our “Tonight’s Features” menu for a limited time. Join us while it’s here.

You came for dinner.You stayed for dessert.We understand, especially when it’s Chef’s multi-layed carrot cake. Buttermil...
06/04/2026

You came for dinner.

You stayed for dessert.

We understand, especially when it’s Chef’s multi-layed carrot cake. Buttermilk glazed carrot cake with smoked cream cheese frosting, cinnamon creme anglaise, and housemade buttermilk ice cream.

The current feature menu continues the culinary adventure through layers of heat, acidity, smoke, sweetness and comfort,...
05/29/2026

The current feature menu continues the culinary adventure through layers of heat, acidity, smoke, sweetness and comfort, shaped by the season, local sourcing, and the evolution of the kitchen at Black Sage.

Beet-pickled deviled eggs with sweet gherkin filling and beet micros.

Mineral Springs pork meatballs inspired by Korean flavors, balanced through gochujang aioli and sesame-pickled cucumber and carrots.

Pork belly tacos layered with chipotle slaw, roasted corn salsa, pickled jalapeño, agave aioli, poblano lime rice, and tepary refried beans.

Mineral Springs pork chop served over cornbread spaetzle with mushroom smothering and pickled red onions.

Alaskan halibut with blue corn tortilla crust, elote risotto, smoked pepper beurre blanc, and roasted red pepper coulis.

Gulf U12 shrimp with citrus jalapeño-sautéed shrimp, coconut rice, and roasted jalapeño coconut emulsion.

Available for a limited time. Reservations available through the OpenTable link in bio.

05/27/2026

Three mocktails. Three different directions for the evening.

The Prickly Pear Limeade leans bright and citrus-forward with prickly pear, fresh lime, and agave. The Black Sage Collins brings smoke, lemon, and sage together into something cool and refreshing. The Kickin’ Mule finishes with jalapeño for a little extra heat, ginger, lime, and mint.

Same table. Different mood.

Address

3405 Dalton Wash Road
Virgin, UT
84779

Opening Hours

Monday 5pm - 9pm
Tuesday 5pm - 9pm
Wednesday 5pm - 9pm
Thursday 5pm - 9pm
Friday 5pm - 9pm
Saturday 5pm - 9pm
Sunday 5pm - 9pm

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