With its traditional Hawaiian plate lunches, sandwiches, and salads, Hawaiian-owned Pounder's brings a delicious whiff of the Pacific to mostly landlocked north-central Utah. Its simple menu features a carnivorous cornucopia of grilled meaty treats made fresh daily. Pundits of porcine and poultry products can savor the kalua pork, a pile of pulled pork slow-cooked to luau-worthy perfection, and four different chickeny preparations, including chicken katsu, a chicken breast lightly breaded with Japanese panko and served with delectable katsu sauce for dipping. Beefy fare includes the kalbi marinated beef short ribs and the protein-packing Loco Moco, a seasoned hamburger patty smothered in a bedlam of eggs and brown gravy, full of sound and fury, signifying nothing.
Located at the Inn at Snow Meadows, Kerasma Restaurant offers picturesque views of Bear lake along with New American cuisine for breakfast, lunch, and dinner Thursdays through Sundays. The breakfast menu features comforting classics, such as buttermilk pancakes paired with applewood-smoked bacon, along with egg-skillet meals, huevos rancheros, and omelets. At lunch and dinner, guests can feast on french dip sandwiches or pear salads topped with gorgonzola cheese, candied walnuts, and juicy raspberries, as well as entrees, such as avocado-lime salmon with seasonal veggies or Executive Chef Brittany Alston's daily pasta creations.
The local branch of a national establishment, Pita Pit Ogden charms patrons’ palates with a menu of 26 stuffed pita sandwiches built for breakfast, lunch, and dinner. Lead mandibles through morning exercises with the Meat the Day pita ($3.99), a protein-heavy blend of scrambled eggs, bacon, black-forest ham, cheddar cheese, and grilled veggies. Or wake up early to catch the Morning Glory pita’s colorful combination of eggs, avocado, tomato, green peppers, onions, and hash browns before it seals itself closed with the passing sun. Lunch and dinner lead eaters down divergent paths on the culinary map, veering taste buds toward classic Mediterranean tastes such as chicken souvaki and falafel-packed pitas ($6.49 each) or innovative combinations such as the three-meat dagwood ($6.49), loaded with turkey, black-forest ham, and juicy prime rib. A chopped spicy-black-bean patty offers a tasteful twist on a typical veggie burger ($6.49), and a pita packed with creamy feta provides a tasteful twist to a typical grilled cheese or a pants pocket filled with melted-blue-cheese crumbles.
Ever since the first Golden Corral Buffet opened in 1973, the eatery's team has been pulling off the impossible: fitting three endless meals into each day. Their trick? A bottomless buffet, bursting with homestyle favorites, including slow-cooking pot roast for a full 12 hours, made-from-scratch meatloaf, and made-to-order omelets. Like the archetypal family kitchen, cooks bustle away throughout the day, resulting in a veritable king's feast of fresh, hand-crafted dishes.
In the mornings, folks heap their plates with fresh fruit and pancakes so fluffy only the maple syrup stops them from float up to the ceiling. At lunch and dinner, proteins steal the show, especially the buffet's crown jewel: grilled-to-order USDA sirloin steaks, aged and hand-cut by the house butchers. There's also seafood, mac and cheese, a salad bar that passing brontosauruses can gaze at wistfully through the window. To send diners off on a sweet note, pastry chefs churn out homemade cakes, pies, and sweets.
At the base of a highland ridge overlooking the Ogden Valley, Wolf Creek Utah Golf Course showcases an 18-hole track that is both challenging and charming. Surrounded by rugged vistas of nearby mountains, the course attracts recreational and, since 1990, professional golfers, who compete in the annual Utah Golf Association Championship for bragging rights for the player with the fastest caddy rickshaw. It features water hazards that come into play on 13 holes, as well as doglegs on holes 3, 5, and 12. The ninth hole, rated the course’s most difficult, is a 579-yard straightaway with a narrow, tree-lined fairway and a green that is protected by water in the front, bunkers in the back, and a territorial flagstick that growls at incoming putts.
Course at a Glance: * 18-hole, par 72 course * Total length of 6,889 yards from the back tees * Course rating of 72.1 from the back tees * Course slope of 135 from the back tees * Four sets of tees per hole * Scorecard
Huntsville Barbecue Company's pitmasters expertly mix dry-rubbed meats with savory seasonings, slow-smoking each cut to release its full flavor. Inspired by Texans’ rich tradition of picnicking, the menu teems with home-style side dishes such as broccoli slaw and potato salad, which can be enjoyed in a cozy, history-filled setting called Jolly Boy or delivered to lunar hootenannies via the company’s catering department. From Tuesday to Saturday, dine-in visitors can build single-meat meals from classic beef brisket or load Texas-size samplers with five smoked delicacies, such as seasoned half-chickens, spicy sausages, and pork spare ribs.