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Grub Steak Park City Menu

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Operations May Be Disrupted Due To Covid

Prime Rib Dinner at Grub Steak Restaurant | Park City, Utah | Steakhouse
There’s nothing fancy about a place with the word “grub” in its name — a spot where everyone from grandma to junior can dress in their best jeans for a down-home meal of meat and potatoes. Hearty portions of juicy steak, fresh fish, chicken and pork are reasonably priced by Park City standards, especially when the cost includes a trip to the bountiful salad bar , homemade beer bread with honey butter and a side of potatoes . Smaller tummies and gluten-free ones both get their own menus for lunch and dinner. Wash your food down with a glass of vino from the ample wine list. Desserts are as much of a treat as the salad bar, but unfortunately they’re not all you can eat. Get a sampler plate of crème brûlée, warm bread pudding in a sweet brandy sauce, and mud pie if you can’t decide. The best-kept secret in town is the lunchtime soup, salad and sandwich bar.


What To Expect At Grub Steak Restaurant

Grub Steak Restaurant Reviews

  • We are Grub Steak first-timers and the food and service exceeded our expectations!
  • Delicious! Our steaks were cooked perfectly. Our waitress was personable and attentive! We’ll be back!
  • If you want a great restaurant, with incredible food, ambiance, and service, you MUST go to Grub Steak.
  • Operating hours: Everyday 5pm-9:30pm

*** Thanksgiving Recipes ***

These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts…

After trying every turkey-roasting method under the sun, I’ve finally settled on this as absolutely the…

We love how the cinnamon-scented streusel topping lets the juicy berries peek through.

Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing…

It’s all about the layers and ruffles in this dramatic seasonal pie.

Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart…

Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe…

Alton Brown’s turkey brine recipe from Good Eats will give you a flavorful Thanksgiving turkey with juicy…

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter…

This recipe was handed down by my great-grandmother. It is a family favorite that we make every Thanksgiving….

Cutting leeks into large pieces gives them a presence equal…

This crunchy crumble is the perfect topping for an ice cream sundae, easy apple crumble, or our Build-Your-Own…

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A 40 Year Stake In Park Citys Grub Steak

Park Citys Grub Steak Restaurant, where 40 years of outstanding service and steaks will be celebrated this year, makes one forget that resort towns and their restaurants arent always known for long- term relationships. But this resort town knew a good thing when it tasted it four decades ago, making this popular eatery a long-term companion ever since.

Grub Steak Restaurant owner Hans Fuegi claims keeping a restaurant around for four decades in this ski town is easy as long as you have two things: consistency and a convivial atmosphere. Guests can find these attributes exemplified in staff members like Chef Brian Moody and his broiler-chef brother, Gregg, who have been at the restaurant for 35 and 30 years, respectively. One familiar face of the front-of-the-house, head waiter DJ Curtis, has been a member of the Grub Steak family for 25 years. These seasoned veterans represent a necessary component for a successful restaurant, regardless of location. In a resort community, this loyal staff is valued even more.

Consistency of food offerings, an area in which Grub Steak does not disappoint, is apparent in every corner of its menu. One recipe unchanged since the restaurant opened is the slow- roasted Prime Rib of Beef. This special salt-and-herb rubbed roast is an 18-hour slow-cooked labor of love. The classic Bread Pudding with a vanilla and bourbon sauce will satisfy any sweet tooth.

Tantalize your taste buds:

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