01Prime steaks & chops
USDA Prime, dry-aged in house, seared over oak and finished with bone marrow butter.
Modern American steakhouse · Salt Lake City
Sear the moment.
Prime cuts over open flame, cocktails built by hand, and a dining room that turns a Tuesday into an occasion.
Tonight's cut
45-day dry-aged Tomahawk
32oz, for two. Chimichurri, crispy potatoes, bone marrow butter. Only six tonight.
The experience
Every detail, on purpose.
From the 45-day dry-age room to the last pour of amaro, an evening here is built the way a great steak is: slowly, and with attention.
01
02Craft cocktails
House infusions, hand-cut ice, and classics done properly.
03Sunday jazz brunch
10am to 2pm. Steak and eggs, bottomless mimosas, a live trio.
Dry-aged 28 days. Seared at 1,500 degrees. Rested. Served.
0Days dry-aged
0Sear temperature
0Wines in the cellar
0Est.
The menu
What's on the fire.
Prime ribeye, 16oz Signature
$68Dry-aged 28 days, roasted bone marrow butter, seasonal vegetables.
Filet mignon, 8oz
$52Center cut, peppercorn crust, truffle demi-glace.
Tomahawk, 32oz For two
$14545-day dry-aged, chimichurri, crispy potatoes.
Lamb chops
$48Frenched rack, herb crust, mint jus, roasted fingerlings.
Mesa old fashioned Signature
$16House-smoked bourbon, demerara, angostura, orange oil.
Jalapeño margarita
$14Reposado, fresh lime, house jalapeño syrup, smoked salt rim.
Boulevardier
$15Bourbon, Campari, sweet vermouth. Stirred, served up.
Espresso martini
$14Vodka, cold brew, Kahlúa, vanilla. Three beans.
Truffle mac & cheese
$14Sharp cheddar, gruyère, black truffle, crispy breadcrumb.
Crispy Brussels Most ordered
$10Bacon, balsamic glaze, parmesan.
Loaded baked potato
$9Sour cream, chives, bacon, aged cheddar.
Creamed spinach
$8Classic steakhouse style. Nutmeg, cream, parmesan.
Chocolate lava cake
$12Warm Valrhona chocolate, vanilla bean ice cream, sea salt.
Crème brûlée
$11Vanilla bean custard, torched sugar, fresh berries.
New York cheesecake
$11House-made, berry compote, graham crust.
The room
Low light, high heat.
Private dining
The room you close the door on.
Two private rooms, one chef's counter, and a team that has hosted everything from board dinners to fortieth birthdays that ran past midnight.
- The Cellar, up to 14
- The Ember Room, up to 40
- Chef's counter, 8 seats
- Custom tasting menus
- Full buyouts, up to 120
- Dedicated event lead
Reservations
Pull up a chair.
Tables release thirty days out. Walk-ins are welcome at the bar and the chef's counter, first come, first seated.
Reserve a table