Yarrow just opened at Sugar Bowl Resort, located atop Donner Summit. The new chef-driven restaurant blends California-inspired cuisine with alpine soul. 

For the first time in its 87-year history, leaders at Sugar Bowl embarked on a major revitalization campaign to upgrade the resort’s features, from skiable terrain to on-mountain dining. This includes an entirely revamped food and beverage experience in the Village Lodge, under the leadership of Sugar Bowl Culinary Advisor and acclaimed celebrity chef Traci Des Jardins, Beverage Director and hospitality veteran Clay Reynolds, and Executive Chef Robert Douglas. The project included a complete redesign of the building’s culinary infrastructure, more than doubling the size of the kitchen and creating spaces that accommodate both sit-down dining and more casual gatherings on the outdoor Terrace.

With a strong focus on seasonal, local ingredient sourcing from nearby vendors and farmers, Yarrow offers comforting, approachable dishes through a Californian lens – weaving together influences from American, Asian, European, and Middle Eastern cuisines.

Complementing the menu is a robust beverage program spotlighting California wine producers and Yarrow’s original “Alpine Flora” cocktail collection, inspired by wildflowers native to the Sierra Nevada and named in tribute to the restaurant’s namesake, the yarrow flower. Each cocktail draws a connection to its floral inspiration through flavor or color.

The 64-seat restaurant was designed in partnership with award-winning firm, BCV Architecture + Interiors, who led the remodel of the historic Village Lodge. 

Yarrow is open seven days a week 7:30 a.m. – 2 p.m. for breakfast and lunch and 5 – 9 p.m. for dinner.