Steakhouse
Grub Steak: The Old-School Park City Steakhouse That Has Lasted 50 Years
Prospector Square · Since 1976 · 18-hour prime rib · Wild game · Salad bar · Live music
Dani · 6 min read
The Park City that existed before every dinner became a luxury concept. Prime rib slow-roasted close to twenty hours, a bison head over the charbroil, and a chef who has stayed 45 years.
Why you should go
Grub Steak is the recommendation when a guest wants the Park City that existed before every dinner reservation became a luxury concept. The steakhouse opened in 1976 and celebrated fifty years in 2026, still serving dinner from the same Prospector location and still looking deliberately Western rather than newly designed.
Executive Chef Brian Moody has been here 45 years, 39 of them as executive chef, which is an almost absurd amount of continuity for a resort-town kitchen. Walk in and you get the bison head over the open charbroil, the main room hung with old Western sketches, the antler-filled Moose Room, and the Miners Room with Park City mining imagery.
The signature order is the prime rib, slow-roasted roughly 18 to 20 hours and carved to order. The kitchen works with Certified Angus beef, insists on extended aging for its steaks, and still offers wild game alongside seafood and classic cuts. The famous salad bar has returned, restoring one of the old rituals longtime locals associate with the place, and live music adds a layer on several evenings without turning the room into a scene.
The insider details
- Owner
- Simon Shaner purchased Grub Steak in 2017. No later public ownership change was found
- Executive Chef
- Brian Moody. 45 years at Grub Steak as of 2026, including 39 years as executive chef
- Phone
- 435-649-8060
- Contact
- No general public email verified. Use the official contact form or the phone
- Website
- grubsteakparkcity.net
- Reservations
- Recommended, especially weekends, holidays, Sundance, and live-music nights. Large parties should call
- Price / Vibe
- $$$ · rustic Western · family friendly · local institution · prime rib · live music
Current hours
- Daily
- Dinner 5:00 PM to 9:00 PM on the current listing
- Dinner only
- A 2026 Park Record profile notes the restaurant now serves dinner only
- Seasonal note
- Verify hours in shoulder season
When to go
- Best local-feeling night: Tuesday through Thursday around 5:30 PM to 6:30 PM, active but not yet an event.
- Best live-music energy: Thursday through Sunday evenings, with Friday and Saturday highlighted from 6:00 PM to 9:00 PM.
- Best family dinner: an early seating from 5:00 PM to 6:00 PM, before the prime-rib crowd settles in.
- Best for: multigenerational family dinners, longtime Park City visitors, prime-rib people, wild-game diners, and guests who want history more than polish.
- Sundance advantage: Grub sits away from Main Street and has historically stayed loyal to regular diners rather than festival activations.
- Ask about room placement. The Main Room, Moose Room, and Miners Room each give a different version of old Park City.
What to order
- If you order one thing
- The 18-hour slow-roasted Certified Angus prime rib
- Best size for most guests
- The 12 oz regular cut. Go bone-in when the dinner is meant to be the event
- Best alternate steak
- 18 oz bone-in ribeye, or the 14 oz New York
- Best local-adventure order
- Bison tenderloin when available
- Best splurge
- The 40 oz Tomahawk ribeye for sharing, or the Australian 2GR Wagyu ribeye at 9+ BMS
- Best old-school move
- Add the bottomless salad bar when it is offered
- Best side
- Loaded baked potato. This is not the night for restraint
- Best dessert
- Bread pudding
- Best full meal
- Salad bar, then the 12 oz prime rib with a loaded baked potato, then bread pudding
The Cozy Score
- Yummieness9.2
- Exclusivity7.7
- Atmosphere9.2
- Local cred10.0
- Date-night factor8.2
- Difficulty getting in7.6
Local intel
- The story is Chef Brian Moody. A 2026 Park Record profile reports 45 years in the restaurant, with several kitchen employees past thirty years of their own.
- The prime rib is slow-cooked fresh every day for close to twenty hours, with multiple sizes including a dramatic bone-in cut.
- The salad bar returned in 2026 after disappearing during the pandemic, which restores part of the original ritual for longtime locals.
- This is the least exclusive of the Park City steakhouses in the luxury sense, and the hardest one to replicate anywhere else.
- The rooms are the story. Mention the bison head, the Moose Room, and the Miners Room rather than settling for the word rustic.
On the plate
Photography courtesy of Grub Steak, grubsteakparkcity.net