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 enjoy classic menu items while also exploring a more elevated menu built around high-quality ingredients and local sourcing.
“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 and building layers of flavor. However, a prerequisite for any new menu item is that it 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 its 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. Intrigued, 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 dedication to sourcing from local farms, ranches and vendors. Considering the logistics involved with transporting ingredients up the mountain, I found that 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 shows up throughout the menu, from Vera Earl Premium Beef and Lily Farms to 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 in the Chorizo Bone Marrow ($17).
“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.
New Seasonal Dishes
Other highlights from the new dinner menu include two seafood options. For something elevated and playful, I love the Dehydrated Potato Chip and Caviar ($14) served with crème fraîche, chive and lemon. There’s even the option to add the Chef’s Pairing Shot ($6).
As a filling shareable, I’d recommend the Crab Wonton Nachos ($18). The nachos come topped with fresh wild-caught crab, smoked trout roe (not shown in my photo), a housemade sweet chili sauce, whipped crab cream cheese and chili oil.
If seafood isn’t your thing, order the Chorizo Bone Marrow before heading into the entrées. For mains, the Mesquite-Smoked Lily Farms Half Chicken ($29) is finished with prickly pear glaze and served with lime crema elote. The prickly pear glaze surprised me in the best way, and I couldn’t get enough of the elote as the charred lime was a nice tasting note!
During my visit, the chef’s seasonal feature was a Wild Child Family Farms pork chop served over ancho carrot purée then garnished with tequila-marinated pineapple, and it was exceptional. If you come in and they have this as the special, I highly recommend ordering it.
But if you’re looking for something more classic, you can’t go wrong with the 12-ounce Vera Earl Ribeye ($42). Anything that has potatoes is exceptional at Sawmill Run; the ribeye comes with pressed potatoes, cheese espuma and caramelized onion crumble. This entrée ended up tying as my favorite with the chef’s seasonal feature.
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.
“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 ($16), a gin cocktail made with housemade berry syrup and egg white, then 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.
“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!
