Italian Restaurants
LOMA: Modern Italian on Lower Main Street
Lower Main Street · Modern Italian · House-made pasta and wood-fired pizza
Dani · 5 min read
Italian in Park City without the heavy, old-school feeling, chef driven, locally connected, and confident enough to keep the food simpler than the setting suggests.
Why you should go
Adam and Meisha Ross opened LOMA on Lower Main in 2024 as the second restaurant in their family business, after building a strong local following with Twisted Fern. The room feels polished and current, yet casual enough that walking in after a day on the mountain never feels out of place.
Chef-owner Adam Ross built the menu around house-made pastas, wood-fired pizzas, seasonal vegetables, and Italian and Mediterranean techniques that let the ingredients stay recognizable. Local sourcing and sustainable practice are part of the operating philosophy, which gives the place more substance than a trend-driven Main Street opening.
The best way to eat here is to share. Start with house-baked focaccia or a vegetable-forward plate, split a wood-fired pizza, then add one of the seasonal pastas. When the ricotta cavatelli with wagyu beef cheek sugo appears, it is exactly the rich mountain-night pasta worth ordering.
The insider details
- Owners
- Adam Ross and Meisha Ross
- Chef
- Adam Ross, chef-owner, with Jaren Krom as Executive Chef
- Address
- 900 Main Street, Park City, UT 84060
- Phone
- 435-800-2822
- info@lomaparkcity.com
- Website
- lomaparkcity.com
- Reservations
- Recommended, available directly from the restaurant site
- Price / Vibe
- $$$ · Casual-upscale · Modern · Date-night friendly · Shareable
When to go
- Easiest reservation window: Monday through Thursday, 5:30 to 6:45 PM.
- Best date-night energy: Thursday through Saturday around 7:00 to 8:00 PM.
- Warm weather: ask about patio seating and pair dinner with a Lower Main Street walk.
- Best for: a modern date night, couples traveling together, friends sharing pizza and pasta, and post-ski dinners.
- Avoid arriving at the exact middle of peak Friday or Saturday service if you want the kitchen at its most relaxed.
- The menu is seasonal, so check the current list before promising a guest a specific pasta.
What to order
- If you order one thing
- A house-made seasonal pasta, and the Ricotta Cavatelli with wagyu beef cheek sugo when available
- Best starter
- House-baked focaccia with olive oil, aged balsamic, whipped ricotta, and a giardiniera-style relish
- Best pizza
- Hot Honey and Pepperoni for a crowd-pleaser, Foraged Mushroom for the elegant option
- Best lighter main
- Tuscan-style trout when it appears on the seasonal menu
- Best dessert
- Tiramisu
- Best full meal
- Focaccia, then a seasonal pasta with one wood-fired pizza for the table, then tiramisu
The Cozy Score
- Yummieness9.4
- Exclusivity8.0
- Atmosphere8.8
- Local cred9.6
- Date-night factor9.1
- Difficulty getting in7.8
Local intel
- LOMA sits on Lower Main, a different experience from the denser middle and upper Main Street cluster.
- The wood-fired oven is part of the identity, so skipping pizza entirely misses one of the reasons the restaurant exists.
- Adam and Meisha Ross are deeply rooted in the local restaurant community through both LOMA and Twisted Fern.
- The food philosophy is ingredient first and lighter than traditional red-sauce Italian, ideal for guests who want Italian but not a heavy meal.
- Menus are seasonal and change often, so treat specific dishes as a snapshot rather than a promise.
On the plate
Photography courtesy of LOMA, lomaparkcity.com