Our philosophy: simple sophistication
Opening May 9th, 2017
Breakfast – Brunch Sundays – Dinner
7.am – 9.am, 5.30pm- 9.30pm & brunch 9-2pm
Reservations Highly Recommended
More info & reservations at www.sweetwaterkitchen.com
A fully organic, garden-to-table restaurant located on site at the Boulder Mountain Guest Ranch in Boulder, Utah
Sweetwater Kitchen is located down scenic Hell’s Backbone Road just seven miles from the town of Boulder, Utah. Outdoor seating with outstanding views of the Grand Staircase Escalante National Monument are available every evening.
Chef Arball core quest: “To be in touch with every ingredient on the plate,” — and to let each ingredient to tell a story in its presentation to the eye, the taste, the smell – and the ear in its story. We mainly source from our ranch organic garden, and 95% of all ingredients used are organic.
All meat is organic and pasture raised and from the state of Utah. A sculpted highly-rated wine list and a creative cocktail menu make Sweetwater Kitchen a perfect location for a casual date on the patio or veranda.
Chef Arballo loves creating the perfect menu for a special occasion. Menus for weddings, family reunions and retreats where every plate can satisfy all the personalities at the table is a task he enjoys tackling. To learn more about catering click here.
Cuisine is influenced by Southwestern traditions, neo-American flavors and some international fare. Sweetwater Kitchen also caters to all kinds of dietary restrictions and we will accommodate any need of our guests.
Reservations are recommended but walk-ins are accepted.
Open seasonally ~ May 9th through October.
More info and reservations at
About the Chef
Eric Arballo has lived at the Boulder Mountain Guest Ranch for 5 years and through his time here has come to love the desert and his true passion for the culinary world.
The past few years he has worked under executive chef of Sweetwater Kitchen Scott Ashley; a phenomenal chef with over 30 years of experience. During that time Eric realized that his 15 years of experience in the kitchen all lead up to this place in time.
Eric is now the head chef of BMGR’s Sweetwater Kitchen. His passion lies in not only delicious meals, but ones that are simple and rely on local and fresh ingredients that should be showcased rather than over-seasoned. His favorite international cuisine to cook is Italian and he is a lover of sushi. Eric is also an artist and likes to translate that passion into food making, as cooking is taking raw ingredients and transforming them into something beautiful for both the palette and the eyes.