In business for over 20 years, the Ruby River Steakhouse is a town fixture. Voted Utah’s Best Steak several times over the years, it’s not hard to see, or taste, why. Great care is taken to ensure each steak is served tender and aged, just to the right amount. First-time guests should try one of Ruby River’s award winning steaks: Steak Oscar, Gorgonzola New York, Pepper Bacon Sirloin, Filet Mignon or the classic T-Bone Steak. Lunch is just as appetizing with a Ruby Steak Sandwich, a French Dip or a Mushroom Swiss Burger as just some of the many options. Enjoy Ruby River’s handcrafted root beer with your meal, or step it up with the River Runner which features four types of blended rum, crème de banana and a bit of cranberry and pineapple juice; it’s just the sweetness needed to complement the savory food flavors. Catering services are available for parties of almost any size as long as advance notice is provided.
The SugarHouse Barbeque Company's owner, Bill Smithers, recommends the cherry-smoked chicken wings or the carolina pulled pork. Regardless of what diners choose, they'll enjoy the truly southern environment Bill has cultivated at his barbecue restaurant—a warm family-friendly atmosphere permeated by a sense of respect for the food, diners, and servers. Skilled barbecue chefs send out dishes from a menu of dry-rubbed Memphis-style specialties that let the meat shine through the seasoning, whether it's turkey breast, chicken and ribs, or beef brisket. The platters all come respectfully dressed in a choice of four sauces: the signature sauce is sweet and mild, whereas the hot sauce gets its fire from a healthy dose of cayenne, the mustard sauce's unusual bouquet adds depth to smoked meats, and finally, the carolina pig sauce is made from a traditional recipe that uses cider vinegar and a special blend of spices. To cap meals off, diners can choose from a menu of southern specialty desserts that include classics such as pecan pie, bread pudding, and lightly battered wraparound porches.
The old world and the new come together in the kitchen at Kimi's Chop & Oyster House. That's where you'll find Matt Anderson, a chef trained in European traditions but unafraid to explore classic American flavors. Using only hormone-free meats and fresh-caught, sustainable seafood, Chef Anderson crafts plates designed to satisfy tastes both traditional and adventurous.
Shareable platters include the jalape?o tuna roll, with candied peppers and saffron-infused aioli, and toast sm?gen, served with shrimp, crab, and horseradish creme. Those after a locally-sourced dinner can feast on pan-fried Utah trout, while diners seeking continental fare can sample cashew-crusted sea bass, served with lingonberries and holding a passport. Many of these entrees are gluten-free, and the restaurant also offers a wide selection of vegetarian options.
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.
Opened in 1980 in the historic New York Hotel, Market Street Grill is a part of the southwest downtown district. With such a long history, the staff and managers of Market Street Grill know what people like. Market Street Grill offers breakfast, lunch and dinner menus for patrons. Their breakfast menu includes classic favorites like Maryland French toast with Canadian Bacon and more unique item, like Lump Crab Cake & Eggs Benedict. Favorites like Fish ‘n’ Chips grace the lunch menu while the dinner menu features fresh oysters, small salads and seafood specialties such as San Francisco Cioppino and Long Fin Tilapia. For a relaxing Sunday out, Market Street Grill also offers Sunday Brunch. Patrons can order the California Omelet or the Gulf Coast Shrimp Louie to make their Sunday that much more satisfying and relaxing. Just visiting or a resident of the Big Apple, Market Street Grill has a great selection and shouldn’t be missed when visiting the southwest downtown area.
Wielding knives and sword-like skewers, the servers at Texas de Brazil seem prepared for impromptu duels. However, they only brandish the blades to replenish dinner plates, slicing meat from their spears at the behest of each table. The cuts of steak, lamb, and brazilian sausage are all slow roasted over an open flame in traditional churrascaria fashion—a technique that stems from the campfire meals of Brazilian gauchos, and one that fed the family behind Texas de Brazil during their life in Porto Alegre. In an effort to bring the South American style to the States, they established their first restaurant in Texas, thereby merging down-home charm with Brazilian spice.
Today, Texas de Brazil has expanded to several award-winning locations across the country. Despite the lofty ceilings and chandeliers that characterize their venues, the staff remains rooted in ranchers' habits. They conscientiously grill and season their meat, bake brazilian cheese bread in-house, and pass classic cocktails and loaner saddles over the bar for cowboys who consider chairs unnatural. To complement savory bites, guests can browse more than 50 gourmet sides at the salad bar—a compendium of soups, vegetables, and appetizers such as imported cheeses. They can also ask the resident wine specialist for recommendations on suitable pairings from the cellar.