Restaurants in Sandy Hills

After 29 years in business, Dasks Greek Grill may have changed its location, but its pledge remains intact: handcraft traditional Greek dishes with an American flair and the freshest ingredients possible. The Salt Lake Tribune honored the family-owned-and-operated eatery with an award for serving the area's best gyro, whose warm pita bread cradles morsels of lamb and beef or falafel like a mother cradling her voucher for "alone time." To pair with a charbroiled burgers or a traditional souvlaki platter, patrons can also take a peek into a Spartan's war helmet for zesty sides of hummus and cool yogurt sauce.

Penny Ann’s Cafe dishes out plates of classic café fare whose “big, robust flavors” earned Penny’s a shout-out in City Weekly’s list of 2011’s Best New Restaurants. Chefs fold cheeses, veggies, and meats inside the fluffy walls of omelets and smother homemade buttermilk biscuits in sausage gravy and unconditional love. Lunch fare includes philly cheesesteaks, hand-pressed double cheeseburgers, and pasta noodles smothered in a choice of sauce. For dessert, multitudinous pies cradle fillings such as key lime, chocolate peanut butter, and banana cream inside crisp homemade crusts.

Mike and Erica had always wanted to open their own restaurant. The husband and wife team—both of whom had experience opening restaurants for others—would frequently discuss their dream of making something for their family during fishing trips, but it wasn't until a vacant space caught their eye in February 2004 that the duo bought a two-person chef's hat, and brought Citris Grill to life.

Today, the couple's efforts are written across the pages of their sprawling menus, with many items available in petite or hearty portions, which span from breakfast to dinner and bring together culinary influences from across the globe. Their chefs turn ingredients, many of which come from local suppliers and food conjurers, into wood-fired pizzas, house-made soups, Asian cuisine, and a grilled cheese of the day. The scents of this eclectic mix of eats waft through the casual dining space, where visitors sip local beers.

Jars of Korean kimchi and delicate spheres of salmon roe dot Dahn Sushi’s kitchen, adding artful flourishes to a menu of classic Japanese cuisine. Sushi, the restaurant’s specialty, ranges from dainty duos of eel nigiri to hand rolls packed with tuna, octopus, or red snapper. Diners can belly up to the sushi bar and take notes as they watch the chefs chop, slice, and roll their creations into vibrant spreads, some of which look like friendly caterpillars. In addition to serving small groups within the scarlet dining room, Dahn's staff delivers giant platters of sushi to parties, meetings, and mermaids’ swim meets.

For the Bryan family, barbecue sauce is in their blood. Their tradition of award-winning barbecue began over a century ago, in 1910, when Elias Bryan's family faithfully followed him from Cincinnati to Dallas, where he opened the original Bryan's Barbeque. The restaurant established a firm following, which led Elias’ son, William, to open his own restaurant. It was there that the third-generation Bryan, William "Sonny" Jennings Bryan Jr., learned how to properly smoke brisket and concoct tangy, spicy sauces. In 1958, on February 13—the exact same date on which Elias and William opened their eateries—Sonny served the first rack of ribs in his newly opened Sonny Bryan's Smokehouse.

The small chain now shares its spin on traditional Texas barbecue across Utah and Dallas. Sonny Bryan's original barbecue sauce spices up its savory pulled meats and ribs, which have been devoured by U.S. presidents, famous entertainers, sports legends, and A-list animated Disney characters alike. Sonny's seasoned chefs also cater heaps of fresh brisket and smoked chicken to parties and events.

Sonny Bryan's Smokehouse has been on the culinary radar since 1989, snapping up awards and publicity from People magazine, Food Network, the Travel Channel, and The Barbecue Bible. The modest barbecue joints have also earned some highbrow epicurean chops through a 2006 Zagat rating and a 2000 James Beard Foundation award for Culinary Excellence and Achievement.

Crispy-charred cuts of beef, pork, and chicken come out of Hot Lake City BBQ’s slow cooker ready to be slathered in their last saucy layers of barbecue sauce. The piles of barbecue glory are then layered atop grilled buns and surrounded by their suitably royal attendants of baked beans, fries, onion rings, potato salad, or coleslaw. Chefs lovingly prepare each barbecue dish from scratch, using fresh ingredients and homemade meat patties to fashion à la carte or combo meals that diners can dig into in the restaurant’s dining room or take to-go to serve as bait for lonely grills.