Anasazi Steakhouse — Restaurant in Saint George

Although we did not have an entree, the average price is about $25.+. My husband and I moved to the area about a year ago from Denver and this was our first time at Anasazi Steakhouse. We heard about it through a website that sends offers to locals to try local businesses. I purchased a $10 certificate for $5 and thought we would go try desert. We were seated immediately, but I had to change seats because the sun was blinding me in spite of the sun screens. It was 100 degrees outside and we were facing west toward the sun and parking lot. You are able to see out which could be nice, but it also means that the sun shines in. Not a great experience when you are trying to have a conversation. Minor irritation though. Unfortunately, it did not get better. We advised our waiter that this was our first visit to Anasazi and with his suggestion we ordered the Toblerone fondue desert. It was $16.00 but the menu said it came with "Cheesecake, brownies, cream puffs, pretzels, marshmallows and assorted fresh fruits for two." It sounded fun and with the certificate our total would be $11 with the cost of the certificate included. So we went for it. They brought the chocolate and put it on the table top grill and turned on the heat. The chocolate started to melt. I slowly stirred. When the waiter came back I guess he decided it wasn't melting fast enough so he cranked up the heat from "8" to the mid teens and stirred until melted and then turned it down and left.. Problem was it is an electric grill and it stayed hot. Very hot, and the chocolate took on a burnt taste. Our dipping items were brought and this is exactly what was on our $16.00 desert. One small slice cheesecake. Four marshmallows. Four pineapple tidbit pieces. Four tidbit size pieces of granny smith apple. Six small grapes. Two pretzels.Two average size strawberries cut in half. Two small triangles of rice crispy treats. Two cream puffs. NO brownie. To dip in slightly burnt chocolate. I will let you decide if that is a good value. Although a bit disappointed in the small servings, we begun to eat and that's when we discovered that the chocolate continued to cook. We turned the burner down to "2". Too late. When the waiter brought the check I put in the certificate and my credit card. He took them and came back with the entire amount (Over $18.00) with tax charged to the credit card and said the certificate was only good when buying an entree. Apparently it stated this in the "fine print." We were surprised and expressed this, but he was not fazed, helpful, nor apologetic. So bottom line: We paid $5.00 for a certificate we could not use, plus $18.00 for the desert. Grand total with tip, $25.00 including a useless certificate, for a sub par desert and a feeling that we were just ripped off royally. We will not go back and have to wonder what they think their marketing policies are buying them. They got us in the door, but now we have no desire to...

We went to Anasazi for my father's 68th birthday while on vacation after doing research since he is a big steak fan. This restaurant seemed to fit the bill for great steak while providing a unique experience. Boy were we disappointed!

We had a reservation for six and while we were seated fairly quickly, it was in their 'conference room,' which didn't have the same level of decor or intimacy as the main restaurant. With a reservation, I would have hoped for a nicer table, but we aren't very picky, so didn't say anything.

It took a good 10-15 minutes before our server even came to the table. She introduced herself as a trainee and said to go easy on her. No problem...to a point.

Some issues were small but did add up to a bad experience while others were outright inexcusable. After ordering, our appetizers and bread came out, but no plates or utensils were provided until 5-10 minutes later once we asked for them. We were told they ran out of bread despite opening at 5pm with us having a 6pm reservation.

Our salads came next and the Caesar ones were supposed to have croutons but did not. Perhaps related to the bread issue? The Bison ribeye I ordered came out first. Our server said the rest of the meals would be right out. The next four meals came out 15-20 minutes later, then the last meal another 5 minutes after that. I was done with my meal before any other food came out, even with eating slowly.

My mother's medium ribeye was well done and didn't look like any ribeye I'd ever seen. It was a large pancake of meat about 1/2" thick! All the mashed potato servings were small. They looked like a typical mound of potatoes, but cut in half. Carrots were included despite not being mentioned on the menu, perhaps to make up for the small potato serving? One of us ordered rice as our side instead of potatoes and it was never brought out, even after reminding the server. The 'conference room' began to smoke up as well throughout the evening as more of the 'stone cooked' steaks were brought out. The main dining room must have better ventilation as there was not a thick haze of smoke there.

We were not checked on throughout the meal, service was terribly slow, foods were missing, overcooked, and they ran out of basic items early into the evening. I don't blame our server for everything with her being a trainee, but a seasoned server should have been watching over her as she clearly wasn't ready to be on her own. Many of the issues were beyond her control, related to the restaurant itself. Needless to say, we will not...

This is a very unique experience! Up front, be prepared to spend some money on dinner. Now be prepared for an experience unlike any other. This is a very welcoming restaurant with an upscale feel. Plasma cut metal signage and a really enjoyable interior with open ceiling design. Both booths and tables, all tiled (for good reason) and an induction burner built in to every table. No worries- an induction burner uses a magnetic current to excite the molecules in a steel pan to make it heat up. If it ain't steel, it don't get hot! The treat here is in every phase of dining. Start off with a cheese fondue appetizer. A plate of bread cubes along with diced apple, celery, and carrot is presented to the table. Your server will cook the fondue for you in a double boiler. You choose the fondue as each comes with a different combination of cheeses. After the fondue, enjoy steak, chicken, and/or fish seared in the kitchen and then brought to your table on top of a 600°F stone. It is literally cooking your own food at the table to your preferred doneness. The beef hails from grass-fed cattle raised in nearby Kanab, UT. My boneless ribeye was exceptionally tender, melt in your mouth cut, well seasoned, and served with a creamed horseradish and what tasted like Heinz 57 sauce. My son's sirloin was also very tender, moist, well seasoned, and served with that 57 sauce and a teriyaki sauce. Most of his steak was sliced, dipped in the teriyaki, then cooked to doneness on the stone. It was really good!! The other half got the chicken. She thoroughly enjoyed it. We were told we would be so busy with our meats, the sides would get cold...aaaaaaand they did. Lol! No worries though, because we just put them on the now slightly cooled stones, warmed the sides (nutmeg carrots, real mashed potatoes, and/or garlic rice) and then ate them off the stone piping hot! We ended with a dessert fondue. The dessert plate is brought out with strawberry halves, whole grapes, one slice of cheesecake, rice crispy treats, marshmallows, and cream puffs. The server again brought out a double boiler and made our fondue in front of us. Wonderful dinner and the leftover chocolate fondue is here with me in a small container. I keep wondering if I can dip my breakfastin it tomorrow morning. Wait staff was excellent. Very accommodating. Great dinner. Will come...