Sunday Brunch at The Pub!
starts Sunday October 25
served 10:30 – 3:00 along with our regular menu
Welcome Back!
Safety first!
A few things to note –
Safety – we will require face mask for everyone entering The Pub. To be worn until your food and drink arrives please. Please bring your own. Should you forget yours we will provide one for you.
We will no longer be a seat yourself establishment. We ask that everyone enters through our mall entrance (across from the Spaghetti Factory.) Our front door outside by the silos will be exit only. The exit under the patio will be an emergency exit only.
We are providing hand sanitizing stations through out. Please note we are taking added measure for the safety of you, our customer and our awesome staff. We want to do everything we can to keep businesses in Utah open! We truly appreciate your understanding and cooperation with these important safety measures.
Other details –
Our menu is pared way down, we’ve done our best to provide a good selection of favorites. Keep in mind this only temporary, once we get on solid ground we will expand our menu.
Please pay with credit card only
Our menu is available for take out – at this time the only way to order is the old fashion way, give us a call 801-521-8917
We are in the process of developing on-line ordering and hope to have it available for you in the next couple of weeks.
Our beer – You will notice we’ve lowered the price. We take pride in the fact that we have a great brewer in Chad Krusell who keeps fresh beer flowing through our taps. Full disclosure – the beer we have now has been in the tanks too long – it has been kept cold (37 degrees) since the day it was brewed and transferred! Help us drain the tanks!
It is because of you we have been great for over 47 years!
We are happy to welcome you back, stay well
Cheers!
About Us
Our Story
We opened in 1972 serving Coors to college students. We’ve evolved, expanding our Trolley Square location numerous times enabling us to offer a large menu and a wide range of hand crafted beers. Back in the day when we added food to the equation, we were guided by the idea that there was no reason we couldn’t cook at a high technical level and use only fresh ingredients. Back then, we were the exception, not the rule. Things have changed, now more restaurants are from scratch or say they are but we believe we do it better. Why? Most brewpubs seem to be guided by a “corporate mindset” which tends to error by cooking for the widest possible audience. Our approach is less formulaic, a little offbeat. Our core menu has evolved over the many years with thirty five year old favorites hanging on in addition to our more modern offerings. We have a specials menu that changes bi-weekly. This supplemental menu allows us to explore current trends, continuing the tradition of trying to be in the forefront.
In 1995, we expanded into the craft beer business. We won Utah’s first GABF gold medal for our Happy Valley Hefeweizen and have won many medals since. We craft our beers to be a little more aggressive in terms of hops but maintain an appropriate balance for the many different styles we brew. Always on tap is an Irish dry stout on nitro, the hefeweizen, a pilsner and a pale ale. We offer seasonal beers, as well, that showcase nearly all styles.
Our Approach
Having started out in 1972 is important, not because it was a long time ago but because of the “sense of the time”, which we’ve integrated into how we do business still. At that time there was a feeling that corporate business wasn’t the way to go, and little and local provided a better, authentic experience. We have been guided by the belief that we can do it our way, break some of the rules and give our customers a great experience. “We are a “regulars” establishment. We provide excellent food value by design. No corporate operation could sustain our high food costs. We just don’t have to answer to the bean counters, so we don’t.
Our Commitments
We have made a commitment to the environment: we recycle the hot kettle water for cleaning purposes, provide hog farmers with spent grain and day old bread and….We are 100% wind powered and have used reclaimed materials extensively in construction. The men’s room employs water free fixtures. And, the largest environmental asset is the production of local brews that never see a bottling line, the inside of a semi trailer or a refrigerated supermarket shelf.
