It’s pretty tough to beat a day of skiing at Alta, unless it’s a day of skiing at Alta and dinner at Alta’s Shallow Shaft restaurant. First, there are the views. If you didn’t catch quite enough scenery skiing, the Shaft has you covered. Try to score a window seat to watch the sunset. Chef Kurtis Krause favors locally grown ingredients in dishes like his Utah trout cakes topped with apple-horseradish creme fraíche and salmon roe, or the roasted-vegetable bruschetta with local tomatoes, mushrooms, pine nuts and basil. The half-pound bison burger with white cheddar and grilled onions on ciabatta is as good as it sounds. And for an extra-special dining experience, request Willie to be your server.