Big Cottonwood Canyon Restaurant: Where Powder Days End at Porcupine Pub & Grille

The smell hits you first when you walk into Porcupine Pub & Grille on a Saturday afternoon in January—melted cheddar cheese mixing with the hoppy aroma from two dozen beer taps, all of it wrapped in that unmistakable scent of snow-soaked Gore-Tex and pine trees that clings to every skier who stumbles down from Brighton or Solitude. It's 2:30 PM and the place is absolutely packed, which is exactly what Byron Loveall and Brian O'Meara envisioned back in 1998 when they opened this Big Cottonwood Canyon restaurant at 3698 Fort Union Boulevard.

"The nachos are dripping with real cheddar cheese, sour cream, and guacamole," one regular wrote about their half-order—a plate so massive it feeds four people and has become the stuff of après-ski legend in Salt Lake City. They're not wrong. These aren't your typical sports bar nachos with that nuclear-orange cheese sauce. This is the real deal, layered throughout so every chip gets its share.

The Vision Behind Utah's Canyon Gateway Gathering Spot

When Loveall and O'Meara opened Porcupine Pub & Grille on April 27, 1998, they had a specific vision in mind. Not just another mountain restaurant, but what they called "the perfect gathering place for skiers, mountain bikers, outdoor enthusiasts, families, and friends." The location at the base of Big Cottonwood Canyon wasn't accidental—it was strategic. Right where the canyon meets civilization, easily accessible without a resort pass, close enough to the trailheads that you can still smell the mountain air.

The partners had decades of restaurant experience between them, but this was their first venture. They couldn't afford brewing equipment back then, so instead they focused on curating the best selection of Utah craft beer they could find—24 rotating taps featuring local breweries like Uinta, Wasatch, Red Rock, Park City, and Squatters. "Walking into the Porcupine after wandering around Utah is a truly beautiful experience," one beer enthusiast wrote. "The long line of beer taps behind the bar could likely cause a beer drinker to shed a tear."

That commitment to supporting local has defined their approach ever since. The menu reflects it—homemade food that's "a great escape from the usual mass produced food chain." They make their soups, sauces, dressings, smoked meats, and desserts from scratch. Executive chef Mike Corbett and restaurant chef Jim Colloch have both been with the Porcupine group since the early days, staying because "the owners are actually here, caring and supporting their large team of employees."

Over the years, Canyon Culinary Inc. has grown beyond just Porcupine. They renovated the historic Fire Station No. 8 near the University of Utah, rescued the iconic Rio Grande Cafe from closure, opened The Dodo in Sugar House, and eventually acquired Bohemian Brewery in Midvale—fulfilling that original dream of owning a brewery. But the original Porcupine at the mouth of Big Cottonwood Canyon remains the heart of the operation.

The Après-Ski Dining Experience That Defines Utah Mountain Culture

There's something that happens at Porcupine between 2 and 6 PM on powder days that you can't really explain to someone who hasn't experienced it. The parking lot fills with trucks bearing ski racks and bikes. People stream in wearing everything from ski pants to work suits, exactly as the restaurant intended. The energy is infectious—that particular buzz of exhausted satisfaction that only comes after a day spent earning your turns in Big Cottonwood Canyon.

"It's one of those unsaid relationships that you get with everybody eating there," wrote one devoted regular. "You all embrace the good, genuine, mountain lifestyle." The upstairs loft, with its honey-colored wood and skylights, becomes a kind of communal living room. Strangers compare powder stashes. Locals share beta about which runs are skiing best. The whole place feels less like a restaurant and more like someone's mountain cabin where everyone's invited.

The menu caters perfectly to this crowd. Start with those legendary nachos—the half-order runs $5.99 and genuinely feeds a group. One reviewer declared them "the best f*cking nachos I have ever eaten," and once you've experienced that cheese pull, you understand the enthusiasm. Add a side of chile verde (surprisingly legit for a non-Mexican restaurant), and you've got the perfect shareable starter.

The Big Cottonwood Burger has developed its own following—a hand-pressed patty that doesn't get lost under the toppings, served with a mountain of fries. "I always go with the Big Cottonwood Burger," one regular reported. "Very good and filling after a day of skiing or in my case hiking." Multiple reviewers mentioned the generous portions, which makes sense when your clientele has just burned 3,000 calories carving through knee-deep powder.

The Ahi Tuna Salad draws raves from an entirely different crowd. "I have a new favorite dish at the Porcupine grill," one food enthusiast wrote. "Top sushi grade, seared very lightly, served on top of a delicious deep green salad, with a nice surprise of pickled ginger hidden under the tuna. Topped off by a mouth watering sesame seed dressing. I ate every morsel on the plate."

Fish and chips features fried halibut (which some find excessive for a casual pub, but locals appreciate the quality). The Cajun pasta with shrimp consistently gets mentioned as one of the best dishes on the menu. And then there's the chile verde burrito—massive, spicy, and exactly what you want after a morning on the mountain. "Very big and filling and tastes good after a day of skiing," is how one satisfied customer put it.

Craft Beer Authority at the Base of the Wasatch

Those 24 taps aren't just for show. Porcupine has quietly established itself as one of Salt Lake City's premier craft beer destinations, leveraging their location and philosophy. "If it's brewed in Utah, odds are good that it's on tap here," observed one beer advocate. The selection rotates constantly, showcasing everything from Wasatch Hefeweizen to seasonal releases from Utah's expanding brewery scene.

The bar area has that perfect ski lodge atmosphere—not too polished, not too rough. You can belly up in your ski boots without anyone batting an eye, or show up in business casual after work. The beer list includes local favorites alongside harder-to-find offerings, with knowledgeable bartenders who can guide you through the options. They also serve wine and craft cocktails, but beer is clearly the main event.

Weekend brunch brings a different energy but maintains that craft beer focus. The menu features omelets of the day, French toast with fresh berries, pancakes, and biscuits & gravy. One family member swears by the Huevos Rancheros, while another can't get enough of the "Big Ol' Pile of Breakfast"—double order of house potatoes, four large eggs, bacon and sausage. Pair any of it with a local brew and you've got the perfect recovery meal after early morning powder laps.

A Cottonwood Heights Community Institution

What makes Porcupine special isn't just the food or the beer or even the location—it's how it functions as a genuine community gathering place. Unlike resort restaurants that cater primarily to tourists, Porcupine has cultivated a loyal local following. People who live in Cottonwood Heights, Murray, Holladay, and the surrounding Wasatch Front neighborhoods consider it their neighborhood spot, even though it sits at the base of a canyon.

The restaurant's "family-minded" philosophy isn't just marketing speak. Regular customers genuinely feel like they're part of something. The staff—many of whom are ski bums and outdoor enthusiasts themselves—create that welcoming atmosphere where first-timers quickly become regulars. Multiple reviews mention servers by name and praise the attentive service that keeps drinks refilled and food arriving hot.

During ski season (roughly November through April), Porcupine becomes ground zero for Utah's outdoor recreation community. Climbers share stories from the canyon crags. Mountain bikers plan summer routes. Trail runners fuel up before tackling the Wasatch trails. It's accessible year-round, unlike many canyon restaurants that close seasonally, which means locals can rely on it through every season.

The view from the upstairs dining room doesn't hurt either. Large triangular windows frame the foothills and canyon entrance, bringing the outside in. On sunny days, skylights flood the space with natural light. The outdoor patio—open seasonally—provides direct mountain views and has become one of Salt Lake City's best spots for summer dining near hiking trails.

Planning Your Visit to Porcupine Pub & Grille

You'll find Porcupine Pub & Grille at 3698 Fort Union Boulevard (7200 South) in Cottonwood Heights, literally at the mouth of Big Cottonwood Canyon. The location shares a parking lot with the Canyon Inn and sits upstairs from the Lifthouse Ski Shop—which means if you forgot something for your ski day, you can handle that and grab food in one stop.

Hours run Monday through Friday 11 AM to 10 PM (11 PM on Fridays), with weekend brunch starting at 9:30 AM on Saturday and Sunday. Expect crowds during peak après-ski hours (2-6 PM) in winter, and on game days when University of Utah fans pack the place. Parking can be tight during busy periods, but spots open up regularly as groups come and go.

What to order depends on your mood, but locals recommend starting with the nachos (half-order feeds 3-4 people), then choosing between the Big Cottonwood Burger, Ahi Tuna Salad, fish and chips, or that substantial chile verde burrito. The daily specials—written in colorful chalk on slate boards—often feature gems like jalapeño bleu bacon burgers or seared halibut. Don't sleep on the homemade soups, especially the chicken noodle which one reviewer called "thick, creamy, and savory."

For beer lovers, ask your server what's fresh on tap. The selection changes regularly, and there's always something new from Utah's craft beer scene. If you're not sure what you want, the bartenders are genuinely helpful about offering recommendations based on your preferences.

The restaurant accepts walk-ins and reservations. During powder days and weekend dinners, expect a wait—but the bar area provides great seating if you don't want to wait for a table. The atmosphere stays casual and welcoming whether you show up in ski gear or date-night attire.

Where the Canyon Meets Community

Twenty-six years after Byron Loveall and Brian O'Meara opened the doors, Porcupine Pub & Grille remains exactly what they envisioned—a gathering place where Utah's mountain culture comes to refuel and reconnect. It's earned its place as a Big Cottonwood Canyon institution not through flashy marketing or trendy concepts, but by consistently delivering what locals want: honest food, great beer, and a space that welcomes everyone from powder chasers to families to professionals unwinding after work.

"Winter days should be filled with a cup of hot chocolate and a plate of their famous nachos in the upstairs, cozy loft," one passionate regular wrote. "Summer days? Get ready to enjoy the mountainous valley view from the deck while enjoying a bite of the roasted veggie flatbread." That about sums it up—Porcupine adapts to the seasons while maintaining its soul as the perfect après-ski dining destination in Salt Lake City.

Next time you're coming down from a day in Big Cottonwood Canyon, whether you've been carving turns at Brighton, hiking to Lake Blanche, or just driving up to check out the aspens, pull into that parking lot at the base. Order the nachos, grab a local brew, and settle in. You'll understand why this spot has become Cottonwood Heights' living room—and why locals have been protecting this secret (not so secret anymore) for over two decades.