Vegetarian Restaurants in American Fork

Select Local Merchants

Nitrates and phosphates have no place at Grilla Bites. As a former organic farmer, Fred Marken founded Grilla Bites to serve and support his community with natural foods from local farmers. Free of hormones, growth stimulants, and other additives, his cornerstone all-natural sandwiches include chicken breast smothered in chipotle aioli and turkey layered atop avocado and soy bacon. The soy bacon strips also top burgers, which come with four patty options: veggie, organic tempeh, natural beef, and local, grass-fed bison. Vegetarian- and vegan-friendly options abound, including curried tofu sandwiches, a salad bar rife with locally grown fixings, and cheese quesadillas. To wash down organic feasts, the staff serves up organic juices, smoothies, and coffees.

49 Gallivan Avenue
Salt Lake City,
UT
US

Waffles both sweet and savory kick off the menu at Num Num Confiteria, where chefs top each golden grid with eggs and bacon, or combinations of whipped cream and cookie crumbles. The kitchen's repertoire also includes burgers on white or multigrain bread, fried from lean beef or turkey as well as paninis and herb-marinated greek chicken. The menu offers plentiful vegetarian, vegan, and gluten-free options as well. Num Num also keeps cookies and ice cream on hand for dessert, and packs freshly blended smoothies with protein and leafy greens.

400 S Main St.
Alpine,
UT
US

When Travis Dickey opened the first Dickey's Barbecue Pit in Dallas in 1941, he kept his menu small and simple, only cooking up beef brisket, pit hams, and barbecue beans, which he sold alongside potato chips, beer, bottled milk, and sodas. Dickey smoked all of his meat in-house, a practice that put his eatery on the map and one that his sons, Roland and T.D. Dickey, still rely on today.

The menu has expanded since Travis?s time behind the grill, offering plates and sandwiches that brim with nine kinds of barbecued meats, including spicy cheddar sausages, pork ribs, polish sausage, and Texas-style beef brisket that?s chopped to order. Several types of baked potatoes are piled high with meats and cheeses, which diners can wash down with a gallon of tea or Dickey's signature 32-ounce big yellow cup of soda. Staying true to the same spirit of hospitality, cooks always include a buttery roll; a homestyle side such as jalape?o beans and fried okra; dill pickles; and free ice cream with every meat plate.

1385 S State St
Orem,
UT
US

At 5 years old, Agave owner Lenny Garcia was already working alongside his father in the family’s Mexican restaurant. Gathering produce from the walk-in fridge and learning cherished family recipes by heart, he developed a deep-seated love of authentic Mexican cooking traditions. But it wasn’t until he studied alongside a chef in Guadalajara that he realized he could make those same family recipes without all of the saturated fats and oils.

When he took over the family business, Garcia updated the menu to bring together the best of both worlds. The restaurant promotes healthy eating while preserving the delicious tastes of Mexican cuisine, with MSG-free chipotle burritos, enchiladas a la crema, tostadas, and tacos made with cholesterol-free vegetable oils and organic ingredients. Guests feast on hearty steak fajitas, smoky chicken mole poblano, and slow-cooked pork carnitas, or sample seafood plates, such as spicy camarones a la diabla, or vegetarian mushroom chimichangas.

294 North State Street
Orem,
UT
US

Customization is key at Deano's Pizza Builders, where customers can decorate their pies with up to 19 toppings. Medium, large, and extra-large pizzas sport a fluffy crust and bounties of anchovies, green peppers, jalapeños, or sausage. Specialty pies include combinations such as tomato, basil, and beef or the Extreme Vegetarian, which saddles the pizza with eight different veggies including carrots and mushrooms.

355 South State Street
Orem,
UT
US

After selling his Brazilian import store, Brazilian-born J.R. Lopez opened Braza Grill, a rodizio-style steak house reminiscent of the barbecue restaurants in his home country. Servers tote skewers loaded with pork sausage, garlic-infused tenderloin, and other meats from table to table, offering unlimited portions and variety to hungry diners. An open fire pit cooks the bacon-wrapped chicken and pork loins along with pineapples for a sweet sidekick. Patrons can stretch their legs and nonchalantly loosen their belts during trips to the hot and cold buffet stocked with pastas, salads, and a brazilian black-bean stew called feijoada, according to CityWeekly.

180 North University Avenue
Provo,
UT
US