Log Haven: Fine Dining in a Stunning Nature Setting

By JUlie roBerts

If you’re visiting Salt Lake City and looking for unique local dining options, one name is always at the top of everyone’s list: Log Haven. Located four miles up Millcreek Canyon, Log Haven is widely regarded as one of Utah’s premier restaurants thanks to its world-class cuisine, romantic vibe and unparalleled scenery.

Log Haven is currently celebrating over 25 years of business, which is a significant achievement in the dining industry. The story of this restaurant’s longevity is the rare example of what happens in a business when each element combines flawlessly with the others: a perfect recipe for success.

Photos courtesy of Log Haven

Established and Trusted Partnerships

When Margo Provost bought Log Haven in 1994, the property required serious repairs and was on the verge of being torn down. Provost restored the site and found the perfect team to work by her side: Ian Campbell, co-owner and general manager; David Jones, co-owner and executive chef; and Faith Scheffler, co-owner and sales/ event manager.

The four professionals have collaborated for over 20 years, weathering the challenges that inevitably come with restaurant ownership and management. Of course, one of the most significant obstacles the group has faced is the COVID pandemic, which has taken a huge toll on restaurants throughout the country. Fortunately, Log Haven, with its devoted clientele and unique standing in the community, appears to be built to survive. Also, Campbell believes that as independent restauranteurs, the Log Haven partners have more power to control their own destiny—an advantage that isn’t available to the many chain restaurants that are a big part of today’s dining landscape. “Log Haven is a throwback to single-unit owneroperated places that don’t have to answer to shareholders. That’s not our goal. We’re here to make our customers happy,” he explained.

Creative and Classic Cuisine

Over the years, Log Haven has earned a reputation of culinary excellence and has garnered top Zagat, Four Diamond and Mobil rankings. However, creating a perfect menu wasn’t an easy task. Jones, as a professional chef who originally honed his craft working in the Monterey Bay area, was accustomed to year-round access to local produce. Moving to Utah, which has a much shorter growing season, was a challenge for him. Fortunately, he collaborated with other local chefs to cultivate relationships with local and regional vendors. In doing so, he helped to establish the groundwork for Utah’s “farm-to-table” restaurant culture that is so popular today.

To make the best use of seasonal produce, Jones frequently updates Log Haven’s menu. When it’s time to create new recipes, he sits down with his pile of cookbooks (over 350 of them) and finds inspiration. He then composes his recipes using the available meats, produce and additional meal components. “Each element on the plate should be able to stand on its own. I try to be thoughtful about each dish I create,” he said.

The results, as evidenced by Log Haven’s enduring popularity, speak for themselves. One of the favorite dishes currently on the menu is the grilled bison steak, served with sweet potato orzo, roasted poblanos, queso fresco, chile broth, and lime aioli. Another frequently requested option is the pepperseared filet with potatoes with aged gouda, grilled asparagus with truffle aioli, and a shiitake mushroomcabernet reduction.

Jones also finds ingenious ways to incorporate some of Utah’s most popular produce in his dishes. For example, one item on the menu is a lemon arugula salad with almonds, ricotta salatta, grapeseed oil, lemon, sea salt and dried cherries from a Utah orchard. Another locally inspired dish offered on special is a Duroc pork chop with polenta, homemade ricotta and grilled home-grown peaches.

Of course, for many people a good meal is incomplete without the perfect glass of wine—and this is where Campbell’s expertise comes into play. He curates Log Haven’s award-winning wine list—currently consisting of more than 180 diverse selections—and ensures that the food and drink options will harmonize. He also makes a special effort to use some options from Utah’s businesses, including Bohemian Brewery beer, Five Wives vodka and High West whiskey. “Working with local vendors and purveyors is a win-win for the Utah economy,” Campbell said.

Spectacular Site

One element that definitively sets Log Haven apart from most other dining and event destinations is its Millcreek Canyon location, with its stunning landscapes of mountain streams, waterfalls, wildflowers and pine trees. Campbell recalled on one occasion a customer asked him a question about Log Haven. “Is there any other place like this?” he said.

As Campbell tried to think aloud if there was another comparable Utah restaurant, the customer said, “No, I meant, is there another place like this in the world?” That’s a typical reaction from first-time diners.

Log Haven is also hailed as one of Utah’s most romantic restaurants, with its charming log structure, glittering garlands, twinkling candles and cozy wood-burning fireplaces. The restaurant’s interior provides ample space for year-round events including weddings, anniversaries and business events. Those who prefer outdoor venues also have multiple entertainment options at Log Haven including the Hillside Amphitheater, Waterfall Patio and Lake Side Meadow—all with gorgeous views of the surrounding Wasatch National Forest.

Because so many people choose Log Haven as the place to hold their special occasions, the partnership team has multiple opportunities to re-connect with their clients. A couple who celebrates their marriage vows at Log Haven frequently returns for anniversary and Valentine’s Day dinners—any event that gives them a chance to return to this special place.

This combination of offering delicious food to a dedicated client base in a gorgeous setting may be the reason why the Log Haven team has worked so well together for such a long time, and why they’re likely to continue doing so. As Campbell puts it, “There’s a special feeling when you come to Log Haven. It just feels like home here.”

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