The Historic Park City Steakhouse Where Utah's Longest-Tenured Chef Has Been Perfecting Prime Rib Since 1981

The massive slab of prime rib arrives at your table on a platter so large it overwhelms the plate beneath it. Steam rises from the perfectly charred crust while the interior glows with that deep pink hue that only comes from an 18-hour slow roast. The server sets it down with practiced ease—they've done this dance thousands of times before—and you realize you're not just eating dinner at Grub Steak. You're participating in a Park City tradition that's older than most of the ski runs on the mountain outside.

"Can't really put into words how tender and flavorful the meals were," one recent Thanksgiving visitor wrote after abandoning their turkey plans the moment they saw Chef Brian Moody's prime rib being carved at the display grill. That's the thing about Grub Steak—once you see what's happening at that grill, your plans tend to change.

This Park City steakhouse has been serving that same prime rib, using that same technique, from that same location in Prospector Square since 1976. Nearly five decades of slow-roasted beef, hand-cut steaks, and Western hospitality delivered by a team that treats longevity like a competitive sport.

When Your Chef Has Been Cooking Longer Than Most Restaurants Have Been Open

Chef Brian Moody walked into Grub Steak's kitchen in 1981 when Park City was still figuring out what it wanted to be when it grew up. The town had maybe 35 restaurants back then. Now there are over 300, but Moody's still standing at the same stove, still hand-cutting steaks with his brother Gregg (who's been working the grill for more than three decades), still perfecting that 18-hour prime rib that's become the stuff of local legend.

"When I started, there might have been 35 restaurants in this town, and now there are over 300," Moody says, a fact that makes his tenure at this historic Park City restaurant even more remarkable. He's not just Utah's longest-tenured chef—he's a walking institutional memory of how Park City's food scene evolved from mining town grub to resort dining destination.

His daughter Katie now works the grill alongside her uncle Gregg, representing the next generation of the family that's fed Park City for decades. Together with sous chef Omar Vallas (who's been by Moody's side for 32 years), they serve an average of 300 dinners each evening with the kind of precision that only comes from doing something thousands of times.

The consistency is what keeps people coming back. One customer gushed about how "the prime rib melted in your mouth, the Caesar salad had the best light lemony dressing ever, the big baked potato was loaded with big hunks of bacon, cheese, sour cream, chives and butter." That's not marketing copy—that's someone describing a meal that met their expectations because those expectations have been set by decades of getting it right.

The Philosophy Behind Park City's Most Reliable Steakhouse

When Hans Fuegi bought Grub Steak in 1991, he inherited more than just a restaurant—he inherited Chef Brian and Gregg Moody, head waiter DJ Curtis (who's still leading the front-of-house staff), and a philosophy that refused to chase food trends. While Park City's dining scene exploded with contemporary concepts and fusion experiments, Grub Steak stayed true to its Western steakhouse roots with an almost stubborn dedication.

"I never really wanted his restaurant to be 'a fancy place,'" Fuegi told the Park Record. He focused on what they did well: steak, seafood, and creating an atmosphere where families could celebrate milestones without needing to dress up or decode a pretentious menu.

The restaurant's name itself tells you everything about that philosophy. "Grubstake" was the term for provisions given to gold prospectors—sustenance and hope wrapped into one package. That spirit of straightforward nourishment without pretense has defined the place since it opened in 1976.

Fuegi eventually sold the restaurant to Simon Shaner in 2017, but only after finding a buyer who promised not to mess with the formula. Shaner saw families celebrating together, locals treating it like their neighborhood spot despite Park City's endless parade of trendy openings, and generations of customers returning year after year. "In four decades, Grub Steak Restaurant has seen generations of families returning again and again," one profile noted. "This, says Fuegi, is one of the greatest compliments his restaurant can receive."

What Makes the Prime Rib at This Traditional Steakhouse Actually Special

Here's the thing about Grub Steak's signature prime rib: it takes 18 hours to cook. Not because they're being fussy or trying to impress food critics, but because that's how long it actually takes to transform a massive cut of custom-aged Certified Angus beef into something that one reviewer described as "prime rib done to perfection" in what they called "the cirque du Soleil of meat prep."

The beef comes from a premier butcher in Denver, then gets hand-cut on-site by Chef Moody and his team. They source bone-in cuts specifically because the bone adds flavor during that marathon cooking process. The result is a piece of meat so tender that multiple reviewers mentioned being able to cut it with a fork.

"The prime rib and loaded baked potato was to die for!" wrote one satisfied customer, while another noted that even "the small prime rib was huge" and cooked exactly right. That's the Park City steakhouse standard Grub Steak has maintained for decades—portions that satisfy ski-town appetites, prepared with the kind of attention that makes locals choose it over flashier options.

Beyond the prime rib, the menu showcases what one reviewer called "top grade" meat with options ranging from classic cuts to more adventurous choices. The bison filet draws consistent praise, with one UK visitor declaring it "very nice" while another raved that "the Bison filet was awesome" alongside "jumbo shrimp" that were "superb."

For the truly hungry, there's the grass-fed elk tenderloin that families order alongside filets and bone-in prime ribs when they're celebrating something special. The Hunter's Mixed Grill brings together multiple proteins on one plate, perfect for first-timers who can't decide what to order.

Even the sides get attention. The creamed spinach appears in review after review as "amazing," while customers debate between the mashed potatoes and steak fries with genuine enthusiasm. Everything comes with homemade beer bread served with honey butter—a small touch that reminds you someone in the kitchen actually cares about the details.

The Western Atmosphere That Feels Earned, Not Designed

Step inside Grub Steak and you'll immediately understand why customers describe it as "the stuff of legends." The massive stone fireplace anchors one end of the 10,000-square-foot space while Western memorabilia covers the walls—not in that calculated way some restaurants try to manufacture "authenticity," but with the lived-in feeling of a place that's been collecting stories for decades.

The rustic wooden beams, the mining-era photographs, the comfortable booths that have hosted countless family celebrations—it all contributes to what one visitor called "a really nice ambiance and western feel" that makes you want to settle in for a while.

The live entertainment on Friday and Saturday nights (and Thursdays during peak season) adds to the experience without overwhelming it. One reviewer specifically thanked the "cowboy singer" for playing Eagles and Neil Diamond classics, while another mentioned that the "live music plus excellent food" combination created the perfect evening.

It's casual enough that you can show up in jeans after a day on the slopes, yet the service maintains a professional polish that multiple reviewers praised. "The service was great," wrote one customer, while another specifically called out server Jesse as someone who ensured "we were never waiting for anything." That level of attentive care comes from the kind of experienced staff that stays at a restaurant for decades, not months.

Why Locals Have Made This Their Park City Go-To for 47 Years

When Grub Steak celebrated its 36th anniversary in 2012, they offered a 36 percent discount to locals as a thank-you for keeping them in business. That gesture captured something essential about the restaurant's relationship with Park City—it's not just a place that serves tourists (though plenty do eat there), it's a neighborhood steakhouse that happens to be in a resort town.

"We're truly honored to be part of this community," Fuegi said at the time, explaining their longevity through three constants: "our emphasis on top-quality ingredients bought from local sources whenever possible, our hospitality, and our investment in this community." During summer months, Chef Moody personally browses the weekly Park City farmer's market to select seasonal produce.

The restaurant's location in Prospector Square keeps it slightly "off the beaten track" from Main Street's tourist crowds, which has become part of its appeal. Locals know where to find it, and they appreciate not having to fight through ski-season crowds every time they want a good steak.

That local loyalty shows up in the comment cards Fuegi used to read every morning when he still owned the place. "I read over and over, 'we love it here,' 'don't change anything,'" he told a reporter. "That brings a lot of satisfaction."

One multi-generational tradition particularly stands out: families who started coming in 1976 now bring their own grandchildren. "Our family has been coming here for 30 years," is a refrain Fuegi heard often enough that it became his measure of success.

Planning Your Visit to Grub Steak

The restaurant sits at 2093 Sidewinder Drive in Park City's Prospector Square neighborhood, about a three-minute walk from the Sheraton Park City and easily accessible via the free Park City Transit system (there's a shuttle stop right out front).

Reservations are strongly recommended, especially during ski season, Sundance Film Festival in January, and holiday weekends. Multiple reviewers mentioned seeing people turned away at the door, so don't count on walk-in availability during peak times.

Dinner service starts at 5 p.m. nightly and continues until close (which varies based on business). The restaurant can accommodate large parties—they've hosted groups ranging from 20 to 250 people—and offer private dining options for special occasions.

As for what to order, locals suggest starting with the salad bar or Caesar salad (that "light lemony dressing" gets mentioned repeatedly), then committing to either the prime rib or one of the hand-cut steaks. The 8-ounce filet appears constantly in positive reviews, often paired with mashed potatoes. For dessert, the mud pie has achieved cult status—one reviewer declared it "an epic closer" to their meal.

Prices fall in the mid-range for Park City steakhouse dining, with most reviewers noting the value feels fair given the quality and portion sizes. As one visitor put it, the meal "was one of our least expensive" over five nights of Main Street dining, "so I believe the value is very high."

Parking is street parking only, so plan accordingly during busy periods. The casual atmosphere means you can show up in your ski clothes, though plenty of locals treat it as their special occasion spot too.

Find them at grubsteakparkcity.com or call 435-649-8060 for reservations. Follow along on Instagram @grubsteakparkcity for menu specials and behind-the-scenes glimpses of Chef Moody's kitchen.

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In a ski town where restaurants open with fanfare and close with a whimper every season, Grub Steak's 47-year run stands as proof that consistency beats novelty when you're actually good at what you do. Chef Brian Moody's still hand-cutting steaks, his brother Gregg's still working the grill, and that 18-hour prime rib is still arriving at tables across Park City with the kind of reliability that creates tradition. Some things shouldn't change—this historic Park City steakhouse figured that out decades ago.