Black Sage

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

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.

The culinary adventure at Black Sage often begins close to home.These pork belly tacos start with pork from Mineral Spri...
05/22/2026

The culinary adventure at Black Sage often begins close to home.

These pork belly tacos start with pork from Mineral Springs Ranch, one of the local ranches that continues to shape the way we source and build the menu at Black Sage. From there, the dish moves through layers of smoke, sweetness, acidity and heat, chipotle slaw, roasted corn salsa, pickled jalapeño, and agave aioli ... brought together alongside tepary refried beans and poblano lime rice.

A farm-to-table approach, pulled in a different direction and built to be experienced one bite at a time.

Available for a limited time.

Some stories begin long before they ever reach the table.For Black Sage, one of those stories begins at Mineral Springs ...
05/18/2026

Some stories begin long before they ever reach the table.

For Black Sage, one of those stories begins at Mineral Springs Beef, where five generations of ranching have shaped not only the land, but the people who continue to care for it. Between weathered saddles, worn horseshoes, hay barns, and red rock pastures, there is a deep history carried forward through daily work, stewardship and a commitment to doing things the right way.

That story continues through the animals they raise, the family behind the ranch, and the way they continue to give back to the community around them, inviting younger generations onto the ranch to learn where food comes from and what a life in agriculture truly looks like.

At Black Sage, farm-to-table is about more than sourcing locally. It is about relationships, trust, and honoring the people whose work begins long before service ever starts.

The culinary adventure begins here.

Chef Charles has always had a soft spot for a good pork chop, especially one that starts with quality, close-to-home ing...
05/15/2026

Chef Charles has always had a soft spot for a good pork chop, especially one that starts with quality, close-to-home ingredients.

This feature begins with pork from Mineral Springs Ranch, a local ranch with whome we are proud to partner, smothered with mushrooms, served over cornbread spaetzle, and finished with house-pickled red onions. Rich, comforting, and balanced with acidity throughout, it is another reflection of the culinary adventure that continues to shape the menu at Black Sage.

Available for a limited time on the feature menu.

Two experiences, connected by the same road.Hidden down Dalton Wash Road, Open Sky and Black Sage were built to compleme...
05/13/2026

Two experiences, connected by the same road.

Hidden down Dalton Wash Road, Open Sky and Black Sage were built to complement one another. One shaped around where you stay, the other around how you gather at the table. Together, they create a slower, more intentional experience in the desert, just 16 miles from Zion National Park.

A place to stay. A culinary adventure to follow.

05/11/2026

When the food deserves its own applause.

Go crazy.

Not every part of the culinary adventure is familiar.The Korean-style meatball leans into bold contrast from the first b...
05/08/2026

Not every part of the culinary adventure is familiar.

The Korean-style meatball leans into bold contrast from the first bite, heat from the gochujang aioli, sweetness layered through the peach pepper kimchi, and brightness from sesame-pickled cucumber and carrots. Each element shifts the dish in a different direction while still finding balance at the center of the plate.

A current feature from the menu. Here for now, shaped by the moment.

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

Website

https://www.opentable.com/r/black-sage-virgin

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