Log HavenEST. 1958

Log Haven began its romantic appeal in 1920, when Mr. L. F. Rains, a Salt Lake businessman and member of the Metropolitan Opera Company, created this log hideaway as a wedding anniversary gift for his wife. Logs from Oregon were shipped via San Francisco to Salt Lake City and then hauled up Millcreek Canyon by horse-drawn wagon. Since the many fireplaces were Log Haven’s only source of heat, the structure was used as a summer home by the Rains family and became a gathering place for many local executives to explore the mountains, fish in the creek. The Wasatch Room with it's spacious foyer and pass-through fireplace was the living room where executives used to patch plans for the future of Salt Lake City and Utah.

During the Depression an insurance executive, Mr. Gleed Miller, bought Log Haven and turned it into a year round residence, adding additional rooms, an iceskating pond, and horse stables across the road. The skating pond is the backdrop to Log Haven's largest location for an outdoor ceremony and included a graceful gazebo and is surrounded by the hillsides of the Wasatch Forest.

When the Miller children grew up and left their wildernessnear-the-city nest, Stanley Sprouse converted the log home to a restaurant, keeping its original name and sharing its beauty with all who wished to partake of its unique setting. During the late 80s, Log Haven fell into disrepair and was slated to be destroyed. In March of 1994, Margo Provost purchased the property and completely refurbished and renovated this cherished historical gathering place. A true entrepreneur, Margo Provost is Log Haven’s Owner and Operator. Margo first honed her management skills in the healthcare field and is listed in Who’s Who in Healthcare, Automation and Business. Along with Log Haven’s numerous national accolades, Margo Provost has personally received many distinguished awards for her accomplishments as founder and Owner/Operator of Log Haven. Working Woman Magazine awarded Margo top honors in three categories including: Best Employer, Best Turnaround, and Overall Excellence. Margo was named Entrepreneur of the Year by both Ernst & Young and Merrill-Lynch, and was awarded the Pacesetter Award from the Women’s Roundtable in the Food Industry. Of equal note, Margo is the only restaurateur in the U.S. to receive the prestigious Avon Woman of Enterprise Award. She has also received the YWCA Outstanding Achievement Award and the Athena Award (2 years) and was honored with the Governor’s Culinary Artist Medal. Margo was the first woman to be inducted into the Utah Restaurant Association Hall of Fame.

Log Haven’s most popular outdoor dining spot is located at the base of a breathtaking waterfall and a natural spring (we serve mountain spring water for our dining guests). With 360 degree views of the Wasatch National Forest, the patio provides a memorable backdrop for dining. Encompassing the patio are beautiful Oregon logs that date back to the 1920.

Two ancient water wheels serve as backdrops to the Millcreek river that flows through Log Haven's property.

The lakeside garden meadow is exclusive to weddings and the lake was originally a skating pond. Surrounded by the hills of the Wasatch Forest it provides seclusion with all of the comforts.

The Wasatch Room is the largest indoor dining room and featured paned-glass windows and all around views of a cascading waterfall and the beautiful Wasatch mountains. In the warmer months windows open and guests enjoy the sound of the melodious creek and waterfall.

Log Haven’s Healthy Cuisine Starts With Sustainable Choices

Log Haven is committed to using sustainable wild products and always sources locally whenever possible. Located on 40 acres in the Wasatch National Forest, Log Haven’s restaurant and banquet operations are designed to work in harmony with the amazing environment that surrounds and nurtures us all. We make every effort to make wise choices about using our precious natural resources, including:

~ Purifying our natural spring water that originates on property
~ Participating in programs to convert used fryer oil into biodiesel
~ Recycling kitchen and office waste
~ Using as much natural and LED lighting as possible
~ Upgrading kitchen equipment to more efficient models
~ Replacing roof to provide better insulation/passive heating & cooling year ‘round
~ Establishing employee committee to identify and implement green practices and interface with suppliers to promote on-going conservation effort

Log Haven proudly features the following local artisans: Rickenback Ranch, Duvall Farms, Meyer’s all natural beef, Certified Piedmontese all natrual beef, Clifford Farms, Heirlooms and More/Worden Produce, Pierre’s Bakery, Beehive Cheese, Creminili Fine Meats, Caputo’s Blossom Hills, Drake Farms, Green River Produce, Ballard Hog Farm, Mountain Land, Mountain View Mushrooms, Oakdell Farms, Nature Indulgence, Slide Ridge Honey, Redmond Salt, Shepherd’s Goat Dairy, Rimini Roasters, Uinta Brewery, Gold Creek Farms, Red Barn Cider Mill.