A legacy of consistency, Grub Steak celebrates 47 years in Park City 

Since 1978, Grub Steak has been a local and visitor favorite with its food and ambience. Photo: Grub Steak.

PARK CITY, Utah — Grub Steak has been a valued eatery of our mountain town for nearly five decades—a culinary tradition steeped in the spirit of the West. Since 1978, locals and visitors have walked through its rustic doors to enjoy hearty dishes, warm hospitality, and an ambiance celebrating mountain living.

Step inside, and you’ll feel the history in every detail. From the glowing fireplace to rugged wooden beams and walls filled with Western memorabilia, Grub Steak isn’t just a restaurant; it’s an experience that brings people together.

At the center of it all is Chef Brian Moody, Utah’s longest-tenured chef, who’s been shaping the flavors of Grub Steak since 1981. With a focus on simplicity and perfection, Chef Moody’s signature dishes, like the Certified Angus prime rib, which takes 18 hours to perfect, and aged natural lamb chops with rosemary demi-glace, highlight the richness of American cuisine. And it’s not just about tradition—his sous-vide lobster tail and other contemporary touches ensure fresh innovation on a classic menu. For an elevated treat, don’t miss the Australian 2GR Wagyu Ribeye, the Alaskan Halibut, or the new Ahi Tuna appetizer. Stay tuned for a delicious lamb dish to grace the menu as a special for Easter. 

“When I started, there might have been 35 restaurants in this town, and now there are over 300,” says Chef Brian. “We still do okay, as so many different restaurants with diverse cultures continue giving diners options. We are consistent, always putting out good food. People know that even if they come back five years later, they will get a good meal.”

Cooking at this level takes a dedicated team, and Chef Brian has a long-standing one. Sous Chef Omar Vallas has been by Chef Brian’s side for more than 32 years, and Chef Brian’s daughter, Katie, brings her expertise to the grill, embodying Grub Steak’s family values and commitment to excellence for the past 16 years. Together, they serve an average of 300 delicious dinners each evening, delivering plates with precision and care.

“My job changes daily, which is fun,” says Chef Brian. “All the employees become family. So many come back and work for me; that is just great.”

Grub Steak continues to strike the perfect balance between honoring time-tested recipes and catering to modern tastes, making every visit unforgettable. Whether you’re a longtime local or just passing through, Grub Steak is where remarkable food and community come together.