The Pub’s Holiday Hours
Pioneer Day 11:30 – 9:00
St. Patrick’s Day at The Pub!
Corned Beef & Cabbage
with whole grain mustard cream sauce
roasted potatoes and carrots
$16.00
Dry Irish Stout
Irish Red Lager
Green Beer
20 oz imperial pint $6.50
16 oz pint $5.50
*Offered Saturday March 15th (parade day) and
Monday March 17th
Current Special!
Chicken “Mac” and Cheese
Pilsner-Jalapeno three cheese cream sauce, bacon, and house made rotini.
Served with garlic crostini
$14.00
Desert Edge Brewery’s Beer Store – Fresh Cold Beer to go at The Pub 7 Days a Week!
Canned beer to go:
Conspiracy Imperial Stout 16oz 9.6 abv
$4.25
1972 India Pale Ale 16oz 6.6 abv
$3.75
Haze Jeebus Hazy India Pale Ale 16oz 7.0 abv
$3.75
La Playa – Mexican Style Lager 16 oz 4.4 abv
$2.25
Happy Valley Hefeweizen 16 oz 5.0 abv
$2.25
Utah Pale Ale 16 oz 5.0 abv
$2.25
Pub Pils 16 oz 5.0 abv
$2.25
Sunday Brunch at The Pub!
brunch menu is served 10:30 – 3:00 along with our regular menu
We are open for Dine-in & Take out
We are no longer a seat yourself establishment. We ask that everyone enter through our mall entrance (across from the Spaghetti Factory.) Our front door outside by the silos is for exit only. The exit under the patio is an emergency exit only.
Our menu is available for take-out – you can order online at the links on this web site or the old fashion way by calling 801-521-8917.
Thank you for your support, it is because of you we have been great for over 50 years!
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 the inside of a semi trailer or a refrigerated supermarket shelf.
