Yarrow, Sugar Bowl Resort’s newest dining concept, is set to open to resort guests and the larger community in January 2026. The modern and creative menu will offer California cuisine with an alpine twist, with Traci Des Jardins, Sugar Bowl’s culinary advisor, at the helm. Sommelier Clay Reynolds will head up the wine and cocktail program. In addition to a casual dining room, a two-tiered terrace overlooking Village Lodge will provide an apres-ski atmosphere and diners can enjoy Yarrow’s signature dishes throughout the day.

The restaurant is the first in a series of food-and-beverage upgrades planned for the resort as part of a $100 million improvement plan.