Desert Bistro - Moab

The food here was incredible but the service rivaled it. Becca, our server, was incredible. She knew the menu in and out, and made wonderful suggestions. We started with the scallop appetizer which was incredible. Becca brought us the in-house bread thathit the spot. It was paired with a house-made butter, olive relish and a balsamic/olive oil dipping selection. My wife had theagnolotti pasta and I had the elk. Both of the dishes were incredible. If I were returning I would get the tenderloin as itlooked to be a heartier selection; the elk was great but it wasn't a large portion. All desserts are made in house, we triedthe peanut butter/chocolate cheesecake. It was absolutely decadent; we could barely finish it.

Perfect spot for a romantic date night! The service was on point, vibe fantastic, alcohol and wine collection phenomenal, food mouth smacking and definitely worth it for the price and wait. If you don?t have a reservation, the wait will be ~1 hour soreserve beforehand. Apart from the menu, they serve different fish and game meat options based on availability. Entrée?s aregenerous. If we visit Moab again, we will surely be here.

This was our second visit and even better than the first time. We had the tuna appetizer special which was good. I had the Bison filet which was melt in your mouth delicious (and I am very picky about my steak) the mushrooms and sauce on top made me want tolick the plate. My husband had the Hawaiian sea bass special which was light but also very good. Chocolate cheesecake for mybirthday dessert. We were very pleased, even being seated next to a large wedding party that was late and threw off our server abit. Definitely request to sit on the back patio (hot or cold outside the temp was good and it's less stuffy and crowded thantheir indoor seating). We made reservations but have also been able to walk in after a wait. This is a great splurge dinnerwhile in Moab!

I wish I could rate this 6/5. This is one of the best experiences I?ve had with food, and I?ve been to some incredible restaurants around the world. The service was spot on. Eric was a wonderful waiter, and was very attentive . Drinks were neverempty, mess was cleaned up, and he was very friendly. The ambience was excellent. We sat on the back patio which was shaded andhad side screens, as well as heaters if it was cold. The food was absolutely spot on. The agnolotti pasta was superb. I can?teven fully describe the creativity of the dish. It was like Italian mushroom pasta meets ramen broth. It was an incredible mixof flavours and it was for sure the favourite for everyone. The Gorgonzola crusted tenderloin was delicious and the sauce wasvery tasty. It was cooked to perfection. The market fish was an Australian variety, I can?t quite remember the type but it wasfantastic. The caper lime cilantro sauce was just the perfect punch with the fillet. The best part was the seared Hawaiian ahituna (flown in on ice) and it shows. I?ve had my share of ahi around the world and especially in Hawaii and this was definitelyfresh and high quality. It has the deep purple colour you only see with the best grades. The presentation and execution of thisappetizer could easily sell for over $35. This was a slam dunk of culinary excellence. Everything on the plate was edible, butit was presented as probably one of the nicest dishes I have ever seen. The detail even in the shaping of the wasabi was nextlevel. The taste of course, was perfect. The ginger infused rice, the sauce, the herb garnishes, won tons. It was all justperfect. This was much better than some of the Michelin starred restaurants we?ve eaten at. I have to also compliment theclearly house made bread, as well as the olive spread. Just fantastic. The triple chocolate cheesecake was a great way tofinish the meal. It was dark and deep, but also like and sweet, the fresh fruit and mint were subtle but perfec

The service and food at Desert Bistro was impeccable! They were nervous about serving someone with celiac since their kitchen is so small there is a risk of cross contamination. Our server Derek was excellent in asking the chef questions and letting me knowwhat I could have. The food was the best I?ve ever eaten. I had the pork tenderloin with Apple chutney. The sauce was so good, Iate all of it and would buy it if they sold it. They made sure I was taken care of, and I didn?t get sick. Desert Bistro isworth the food and cost.