Concept Site. An alternate build by Remington Hospitality, shown beside the first
concept for comparison. Not affiliated with any booking system. Menus, prices and hours are real
and current as of 26 August 2026. Photographs of the property are real. Images marked Concept Image are AI-generated. The bar image is marked Stock Image: it is a stock photograph, not this restaurant, used because no photograph of the bar exists in the source library. Each is labeled where it appears. Nothing you enter is transmitted.
Four Elements, One Kitchen, On The Bank Of The Logan River
A wood-fired oven, floor-to-ceiling windows onto the water, a valley that grows
the food, and the range that closes it in. 193 dishes, all of them real.
Photography, not footage. 4 real photographs of the
restaurant, cross-faded.
The Idea
The Name Has Been On The Building Since 2009
Read it literally and it turns out to describe the place accurately:
what the kitchen cooks with, what runs past the windows, what the valley grows,
and what stands over it.
Progressive. Modern. Casual. Cache Valley's contemporary craft kitchen, built
on fresh ingredients, scratch cooking and genuine hospitality, with many
ingredients sourced from local and regional partners.
Nobody was using the idea the name already contains. This concept does.
Four Elements
Each One Tied To Something Real
Fire
The Wood-Fired Oven
The oven runs further through the menu than the pizza list. Five wood-fired pizzas, the flat cheese bread, the flatbread beside the baked goat cheese, and the flatbread that comes with every pasta.
Water
The Logan River
Floor-to-ceiling windows onto the river, which rises in the Bear River Mountains and comes down Logan Canyon into the valley. The patio beside it is the room we use from May to September.
Earth
Cache Valley
A craft kitchen built on scratch cooking and quality ingredients, many of them sourced from local and regional partners, on the flat old lakebed floor of Lake Bonneville.
Air
The Bear River Range
The east wall of the valley averages well over 8,000 feet and tops out at Naomi Peak. Logan Canyon cuts through it and runs 41 miles to Bear Lake.
The Rooms
Four Rooms, One Kitchen Behind All Of Them
The Dining Room
Walk-ins welcome
The main room looks down the window wall to the river. Wood chairs, a dark ceiling grid, and the pass in view from most of the tables.
1,146 square feet of private dining, comfortable for up to 60 and designed to be separated by an airwall for smaller groups. Built-in sound system, projector screen, and western-facing windows.
Every item, description and price below is the restaurant's own current menu,
read on 26 August 2026. Section headings are reproduced exactly as they are printed.
beef tenderloin, bell pepper, red onion, bacon, gorgonzola cheese, alfredo sauce
MUSHROOM RAVIOLI$16
stuffed with porcini, black truffle, & ricotta cheese, tossed with sundried tomato, spinach, & garlic cream sauce | add blackened chicken $5 | add blackened salmon $9
ENTREES
FISH ’N CHIPS$18
battered River Cobbler, traditional tartar sauce, apple slaw, fresh lemon wedge, served with french fries | substitute sweet potato fries or side salad + $1.50
SEARED SALMON$22
coconut rice, soy glazed bok choy, carrots, red onion, bell peppers, garnished with pineapple relish, teriyaki glaze, cilantro, sesame seeds
STUFFED CHICKEN$19
6 oz sous vide breast stuffed with smoked ham, herb goat cheese, topped with Dijon sauce, served with fontina garlic mashed potatoes, grilled asparagus
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Please notify your server if anyone in your party has a food allergy or special dietary needs.
SHAREABLES
BAKED GOAT CHEESE$10 (GF) gluten free +$2
tomato sauce, fresh basil, wood-fired flatbread
TOMATO JAM BRUSCHETTA$10 (GF) gluten free +$2
ricotta cheese, basil pesto, garlic crostini
THAI LETTUCE CUPS (GF)Chicken- $13 Mushroom - $14
butter leaf, bell peppers, carrots, red onion, crispy rice noodle, bok choy, curry aioli, red chili sauce, Thai peanut sauce
GREENS & THINGS
FRENCH ONION SOUP$8
with garlic crostini, topped with melted provolone and gruyere
6 ounce ground chuck patty, topped with a fried egg, dressed with lettuce, tomato, onion garlic aioli, and choice of cheese, served on a house-made brioche bun with french fries | add bacon - $2 | add caramelized onions - $1.75
STEAK AND EGGS$18
8oz New York strip steak, two eggs, breakfast potatoes, grilled asparagus, parmesan broiled tomato, choice of sour dough or rye toast
FRENCH TOAST$10
custard-soaked brioche, powdered sugar, maple syrup | add bacon $2 | add grilled ham steak $6
BANANAS FOSTERS FRENCH TOAST$13
custard-soaked brioche with a warm, rum-infused caramel banana sauce topped with whipped creme | add bacon $2 | add grilled ham steak $6
SIDES
BACON$5
HAM STEAK$6
TOAST$4
sour dough or marbled rye
EGGS$5
two eggs, prepared your way
BROILED TOMATOES$4
GRILLED ASPARAGUS$4
BREAKFAST POTATOES$4
HOUSE GREENS$4
FRUIT CUP$4
FRENCH TOAST$5
(1/2 order)
DAYTIME ELIXERS
CLASSIC MIMOSA$4
prosecco, orange juice
TEQUILLA SUNRISE$6
piedra azul blanco, orange juice, grenadine
BELLINI$8
prosecco, reàl peach puree
BLOODY MARY$8
new amsterdam vodka, Major Peters “The Works” bloody mary mix, celery, fresh Lime
TITO’S HIGHBALL$11
tito's handmade vodka, reàl puree (peach or pineapple), fevertree club soda
CAST AWAY$11
mount gay eclipse rum, fresh lime juice, pineapple juice, liber & co demerara syrup, angostura bitters
BLUE “AGGIES” SPRITZ$10
blue curacao, cupcake prosecco, club soda, dried blood orange slice
FRENCH 75$10
new amsterdam gin, simple Syrup, fresh lemon juice, prosecco
ESPRESSO MARTINI$11
skyy vodka, caffè borghetti, fevertree espresso
SECRET GARDEN$13
hendrick's gin, fiorente elderflower liqueur, lemon juice, monin hibiscus syrup
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Please notify your server if anyone in your party has a food allergy or special dietary needs.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Please notify your server if anyone in your party has a food allergy or special dietary needs.
CLASSICS
Classic Margarita$9
Espolòn Blanco Tequila, Fresh Citrus, Reàl Puree
Espresso Martini$11
Skyy Vodka, Caffé Borghetti, Fevertree Espresso
Old Fashioned$13
Knob Creek Bourbon, Montenegro Amaro, Demerara Syrup, Angostura Bitters
Cast Away$11
Mount Gay Eclipse Rum, Fresh Lime Juice, Pineapple Juice, Liber & Co Demerara Syrup
Tito's Highball$11
Tito's Handmade Vodka, Reàl Puree (Peach or Pineapple), Fevertree Club Soda
Black Eyed Rye$14
High West Rye Whiskey, Blackberry Mint Syrup, Fresh Lime Juice, Mint Leaves, Fever-Tree Ginger Beer
Secret Garden$13
Hendrick's Gin, St. Germain Elderflower Liqueur, Lemon Juice, Monin Hibiscus Syrup
