Grub Steak — Restaurant in Park City

We were extremely disappointed. Grub Steak was recommended by friends from our home town and we had high expectations.

We had reservations and were seated immediately 12-28-23. However, it was around 10 minutes before a waitress said anything to us. She said, they are figuring out who to assign to your table so once that gets done, somebody will come help you. In another five minutes, a young lady came saying she would be our server. She said she is normally a hostess but was filling in. We asked about the menu and she literally read from our menu telling us about the entrees. No help whatsoever. She then took our drink orders. I ordered a cocktail from the menu, High West Lemonade, and she said, Oh, that's a new one, not sure they will know how to make it. I had to show her on the menu that it was an offered drink. Then, the first waitress came by and said she would take care of us. We told her we had ordered drinks. About 10 minutes later, the stand-in hostess came to take our order. I told her the other waitress had said she would be our server. She was so glad that she did not have to do the job since she was not trained to do so. This whole beginning to our meal was so disorganized and showed a clear lack of communication between the restaurant staff.

We finally ordered from our waitress. When our food arrived, I had ordered a baked potato with no sour cream, only butter and cheese. The potato came with a huge scoop of sour cream and no cheese. But when I got the bill, I was charged for cheese and bacon bits, which I did not order and never got the cheese, so that was a $6 overcharge. My son is lactose intolerant so he ordered a potato with no butter, no cheese, no sour cream, and bacon bits. He got bacon bits, but was then charged for cheese, another $1.50 overcharge. My other son ordered a porterhouse and was asked if he wanted garlic and gravy on the mashed potatoes, he said yes, then there was an additional $5.25 charge for the extras. The menu may have mentioned extra charges for anything extra on potatoes that we assumed came with the expensive meal, but the waitress never mentioned that all these things she offered were plus, plus, on the bill. This was misleading, and pretty nit-picky, considering the menu prices to begin with.

When the bill came, our public bus was due at the bus stop out front in four minutes so I was in no position or mood to dispute the charges. I gave our waitress a smaller tip, thinking that might somewhat compensate for the overcharges. I still gave her a generous 15% tip, which I later regretted, as the service she provided, and the restaurant provided, was poor, and deserved less.

We had two Bison tenderloins and one Elk Sirloin that were very tasty and we did enjoy that portion of the meal. One of my sons ordered the Porterhouse. He was excited that it was advertised at 24 ounces; however, it had the largest bone I have ever seen in a Porterhouse. Consequently, he was disappointed at the amount of...

It’s hard to pick where to begin. We had reservations for Friday night and had high hopes based off reviews and their menu. Unfortunately due to bland, overcooked food and terrible service I could never recommend this place to anyone. They tout that their head chef has been there since 1981 and sous chef since 1997 but I have to question who is actually running the kitchen after our experience.

The experience: We were seated for our 7:30 reservation a little early (7:22)and waited about 15 minutes for the server to come up to us and take a drink order. He was clearly overwhelmed though there were many open tables in the restaurant. Our martinis and wine arrived by the server juggling them in his hands between his fingers. My martini was good, however my husband’s dry martini came out dirty yet still with a twist.

I ordered the French onion soup to start and my husband and friend ordered Caesar salads. The French Onion was great, the only positive of the visit. The Caesar salads were standard.

For dinner I order the NY Strip steak, husband ordered the Filet served oscar style and friend ordered the bison steak. We all ordered them cooked medium. My husband’s filet came out without the Oscar presentation(see picture). Our server told us it was coming out on the side(not how he ordered it). The asparagus was steamed with no seasoning, the crab meat was dry and the hollandaise was thick and likely sat under a heat lamp for too long. My friend’s bison steak was over cooked and dry. My steak was cooked medium well and was extremely bland and tough. They do not season their steaks at all. After a couple bites I realized it was inedible. I asked for a manager to come over. The manager thought my steak looked medium(it was anything but a warm pink center). He did acknowledge that the bison steak was overcooked and that the filet oscar should have been served together, not separately. He took away my steak. I did not want anything else at that point as I was pretty appalled by the experience. He did comp my steak and my husband’s oscar add on.

This place fell flat on its face. Recent reviews say that it is under new ownership which might be a factor. Take your hard earned money elsewhere for a good steak and better service if you’re...

I always rate against what a restaurant claims to be, and as an old school Steak and Prime Rib place from the 80's they do a great job of it. When you find the restaurant and it's entrance, you are met with a view into a large main room, and a salad bar. It's located right in front of the open kitchen. You will have no problem finding someone to hit up if something is wrong. It's all 80's -- in the best way. I got exactly what I wanted on my salad. There were additional bread choice. It's unapologetic with a menu for meat eaters -- veggies very optional. I was there for the prime rib. There's so few place with quality prime rib. The prime rib here was some of the best I've ever had. In the past my benchmarks have been Lawry's in Chicago and The Prime Rib in Philadelphia. This was right up there. Having the same leadership on the line since the 80's has allowed them to dial this in. I was also able to to get meat that was all true medium rare with no brown anywhere. It melted in the mouth, had a beefy flavor. The jus and creamy horseradish were well done. Both the mashed potatoes and gravy and baked potato with butter and sour cream were excellent. There was enough cream and butter in the mashed potatoes that it didn't need the gravy, but on a night like this, why not gild the lily? Potato is a vegetable. We didn't need desert. We did each have a cocktail. We don't need no stinkin craft cocktail here. They were solid and tasty. The price was fair. We brought a nice bottle of wine, with a decent number of years of age, from the wine cellar. Surprisingly we were not charged corkage. Your mileage may vary. I wish I had know about this place years ago. Back in the 80's and 90's we only knew about Claim Jumper on Main Street. It was not that good. We had given up on it. After it was gone from main street, I conflated the Grub Steak with Claim Jumper and thought it was the same restaurant in a new location. I then missed out on years of good prime rib. Recently a friend I trust told me to come here. He was right, and a manager that had been around long enough to remember the Claim Jumper was able to set me right. I'm glad I...