Huckleberry Grill — Restaurant in Salt Lake City

Had dinner tonight here with my son, for the first time. He found them thru Facebook. What a happy, charming, enjoyable, unpretentious place! We were warmly greeted immediately on entry by an energetic young man. We ordered the pork loin with mashed potatoes & gravy, Mac & cheese; and the tri-tip with green beans and funeral potatoes. Dessert was carrot cake and a huckleberry chocolate pudding. Pepsi fountain drinks on tap, plus four house-blended lemonades that were fantastic (not froufrou). The meats were spectacular: Pork Loin was a blank canvas: it was WELL seasoned, great crust, tender, juicy, with a Huckleberry Demi-glacé that was flavorful, complementary, but not overpowering or too sweet-bullseye. Tri-Tip was perfect done-ness, tender, flavorful, melt-in-your-mouth wonderful on a bed of herby mushrooms & onions. Of our 4 sides, the mashed & gravy easily stood out best. The Mac & cheese and funeral potatoes tied at second and the green beans brought up the rear. Portion sizes were generous and fair but not extravagant. Prices are fair, reasonable, competitive. Service by the same young man cashier was attentive, fast, detail oriented, very genuine, and clearly caring. He checked on us several times, visited, cleared plates, The menu is, simple, short, well described, well meshed together with each item. THOUGHTFUL! I want to try every single thing on it. And soon!

The PEOPLE are a huge part of the success of this establishment. The young man handling order taking/cashier, serving, busing, refills was perfect: happy, engaging, attentive, busy. The chef/owner, Eric, spent considerable time visiting with us. Sharing, asking. He’s a gem. Up-front, open, wanting feedback, sharing his passion and his talent. He brought out a side of the Brussels sprouts to try. Spoiler alert: make them one of your side choices. We also met and visited with Eric’s dad Dwaine. Great man who is proud of the chef his son has become. This place has earned the right to succeed. It’s earned the right to have a steady and loyal clientele. My son and I will be part of that. And we well recommend this place to...

Extremely disappointed... The menu looked delicious. That's why I stopped in. Wanted to try something new. Got the tri-tips with funeral potatoes and brussel sprouts. The food was cold, not even like a little warm but cold. And yet the meat was very overcooked, I thought it was sous vide, So it should have been tender and made to order, at least that's what I expected. Food appeared to be sitting in a hot well but it wasn't very hot. It looked like remnants of the reduction on the meat, which again laid me to leave the food's been sitting in a pan for quite a while. It was tough and not that good because it was cold, old and overcooked. The brussel sprouts were good, And they were closer to serving temperature. The funeral potatoes were super cold, And bitter it looks like they used cheese sauce from a can or something. And then they give you plastic cutlery and 1 cheap paper napkin lmfao... I mean seriously. Am I eating at fast food restaurant??? And you can buy wagyu for $30/60 more, why would I want to eat it with cheap plastic cutlery? I'm glad I did not do that. I was about to, That's part of the reason I came in but then I could tell right away that something was off here. The portabella mushroom duxulle was bland, and cold too. Very watery, And the flavors tasted off. One of the worst meals I've had in awhile. I was pretty much the only person in there and nobody checked on me. There was a couple in there for a bit when I first came in and looked like the owner was talking to, But nobody engaged me. I almost didn't eat the food. I'm worried about the handling of the food here because it should not be served at that temperature. Whoever your chef is needs to spend more time in the kitchen and pay more attention to what's going on in there. It's too bad because your menu looks Delicious and appetizing! And if you would executed, you would probably have more people...

I just got out of the hospital and was craving some mac & cheese. The closest restaurant was Huckleberry Grill. Ordering the food online was super easy they took my money just fine. When I picked up the food, my friend went in to get the food. She didn’t say that there was anything wrong with the pick up process. Craving my mac & cheese, that was the first thing I took a bite into refrigerator cold. The chicken had a good flavor, but no sauce or anything very dry. The tri-tip had a good huckleberry sauce on it. I thought it would’ve been a good idea that it came on the chicken since the chicken was so dry.

When I called to ask, if it was traditional for the mac & cheese to be served cold, the owner, who answered the phone with a simple hello” Had a very curt and defensive demeanor about simple questions. Said that Food sitting waiting to be picked up, is customary to get cold. I told him I placed the order at 4 o’clock and was there by 4:15. There was no way that the food could’ve been refrigerator cold at that point and that the mac & cheese was never heated to begin with. That’s why I asked if it was served cold. As an owner answering a business phone with hello I was confused if I was even talking to the right place. I think his name was Eric. He was very rude, and will not be getting my service ever again. Not a good first impression for someone who’s just trying out your food who’s sick and ordering takeout. To his defense, he did offer to bring it out to me. However, I was already down the road as we got this to go. We weren’t going to be sitting in the parking lot eating we would’ve just went in if I wasn’t just released from the hospital. Hopefully this Owner takes this review and takes it seriously for people for return business first impressions are essential in the dining industry and this was a really bad...