Dinner Service Returns to Sawmill Run Restaurant on Mt. Lemmon

Most people don’t expect to find caviar, wild-caught crab or premium beef at 8,000 feet, but that’s exactly what Executive Chef Nick Avram is serving at Sawmill Run Restaurant on Mt. Lemmon.

With dinner service now available Friday through Sunday, guests can still enjoy classic menu items like burgers and tater tots while also exploring a more elevated menu built around high-quality ingredients, local sourcing and thoughtful technique.

“I wanted to create something that felt exciting and unexpected while still fitting the environment and community up here,” said Avram. “The vision is elevated mountain comfort food with strong Arizona and Sonoran influences.”

Taking a chef-driven approach, Avram focuses heavily on technique, local ingredients and building layers of flavor. At the same time, every dish still needs to feel comforting after a day spent hiking, sightseeing or escaping the Tucson heat.

Disclosure: Sawmill Run compensated me to create a Reel promoting their dinner service. I have also dined here many times as a paying guest. I wrote this article independently to give readers a deeper look into Nick Avram’s vision, sourcing philosophy and culinary program.

A Lunch That Changed My Perception of Sawmill Run

I had frequented Sawmill Run in the past, but last year, something changed.

While Sawmill Run built its reputation on burgers and tater tots, I began noticing more ambitious dishes on the menu. Curious, I told my husband I wanted to drive up to Mt. Lemmon for a birthday lunch and experience it for myself.

It did not disappoint.

To my surprise, I had my first-ever bone marrow and tomahawk steak, both sourced from Vera Earl Premium Beef, all while sitting atop Mt. Lemmon. It wasn’t the type of meal I expected to find on the mountain, and it completely changed my perception of what dining there could be.

Looking back, that lunch feels like an early glimpse into the vision Avram was building.

Now, with the launch of dinner service, that vision has expanded into a full evening dining experience.

Building a Menu Around Local Producers

What immediately stood out to me was Avram’s commitment to sourcing from local farms, ranches and vendors. Considering the logistics involved with transporting ingredients up the mountain, I found that commitment especially impressive.

“Supporting local producers is incredibly important to me because Arizona has so many amazing farms, ranches and small businesses that deserve recognition,” said Avram. “Working with local purveyors allows us to serve fresher products while also helping support the local food community.”

One producer he is especially excited about this season is Wild Child Family Farms.

“They grow some really beautiful specialty produce, and having access to ingredients like that allows us to create dishes that feel unique and seasonal,” he said.

That commitment to sourcing can be seen throughout the menu, from Vera Earl Premium Beef, Lily Farms, Wild Child Family Farms, Pivot Produce and more.

Returning Favorites and New Seasonal Dishes

One of the returning dishes this season is the bone marrow that first caught my attention during last year’s birthday lunch.

“The bone marrow became one of those dishes people constantly talked about and came back for,” said Avram. “It’s rich, comforting, and fits the mountain atmosphere perfectly.”

Rather than simply bringing it back unchanged, Avram chose to give the dish an update that now features chorizo and ancho chile.

“Changing the preparation seasonally allows us to keep the dish exciting and continue pushing creativity while still giving guests something familiar that they loved,” he said.

Other highlights from the new dinner menu include the caviar chip and shot pairing, crab wonton nachos topped with wild-caught crab and housemade chili sauce, a mesquite-smoked Lily Farms half chicken finished with prickly pear glaze and served with elote and a rotating chef’s seasonal feature. During my visit, the kitchen featured a Wild Child pork chop served over ancho carrot purée and garnished with tequila-marinated pineapple.

For a classic steakhouse-style experience, the 12-ounce Vera Earl ribeye comes with pressed potatoes and cheese espuma. This entree ended up tying as my favorite with the Wild Child pork chop.

For a closer look at the dishes featured in this article, you can also watch my accompanying Reel.

Elevating the Cocktail Program

With the return of the dinner service came a more intentional cocktail program led by mixologist Alec Harmon.

Guests can currently enjoy cocktails such as the Bees and Berries gin cocktail, the Butterfly Trail Spritz and a house Bloody Mary, all designed to complement the food menu.

“I wanted the beverage program to evolve alongside the food,” said Avram. “Alec has a really strong understanding of balance, technique, and flavor development, and he approaches cocktails with the same level of thoughtfulness that we approach the kitchen with.”

According to Avram, the goal was to create a cohesive dining experience where the drinks feel just as purposeful as the dishes coming from the kitchen.

“The cocktails are designed to match the same philosophy as the food menu — approachable but elevated,” he said. “We use a lot of fresh ingredients, layered flavors and techniques that tie into the kitchen.”

My personal favorite was the Bees and Berries, a gin cocktail made with housemade berry syrup and egg white, garnished with Luxardo cherries.

Expanding the Pastry Program

The dinner service has also provided an opportunity to expand Sawmill Run’s dessert offerings through the addition of Pastry Chef Jessica Brumley.

“Jessica has been an amazing addition to our kitchen team,” said Avram. “She’s incredibly creative, has a great work ethic and really cares about the quality of what she produces.”

One thing Avram particularly appreciates is Brumley’s hands-on approach. She prepares everything from pie doughs and fillings to cookies, brownies, ice cream and pastries from scratch.

“She does all of our pie doughs, fillings, cookies, brownies, ice cream and pastries from scratch by hand, and that level of care makes a huge difference in the final product,” he said.

Guests can currently enjoy Brumley’s Meyer lemon cake with lemon curd and marshmallow topping, as well as the Campfire S’mores dessert with espresso chocolate sauce and graham cracker crumble.

Creating a Memorable Mountain Dining Experience

For Avram, every addition to the menu ultimately serves a larger purpose.

“I want guests to leave feeling surprised in the best possible way,” he said. “I want them to come up expecting a simple mountain restaurant and leave feeling like they experienced something unique and memorable. At the same time, I still want it to feel warm, welcoming and connected to Mt. Lemmon.”

For first-time visitors, Avram recommends ordering the Vera Earl ribeye, Brumley’s s’mores dessert on a summer night and any one of Harmon’s cocktails. His personal favorite cocktail, however, is the Soft Landing.

“The goal is for people to leave already thinking about what they want to come back and try next,” said Avram.

Sawmill Run Restaurant dinner service is available Friday through Sunday from 5 to 8 p.m. at 12976 N. Sabino Canyon Pkwy., Mt. Lemmon, AZ 85619.

And if my own experience is any indication, you may find yourself pleasantly surprised by what awaits at 8,000 feet.

For more Arizona adventures, check out my Tempe Weekend Itinerary and Sedona staycation. And for more food and travel across Arizona and beyond, follow me on Instagram, @HappilyPinkBlog!