4160 EMIGRATION CANYON ROAD
SALT LAKE CITY, UTAH 84108
(801) 582-5807
ERIK NELSON, CHEF/OWNER
Utah tourists know to start with Ruth’s Diner. Locals regularly visit Ruth’s Diner. It’s the place to go if you have guests in town or are just looking for a good old-fashioned meal. Located in an old trolley car up Emigration Canyon, Ruth’s is all about character and home cookin’.
Restaurant aside, Ruth’s life was full of story, from performing as a cabaret singer to opening up a burger joint in downtown that often fed many of the misfits in the city.
As the legend goes, Ruth bought a trolley car and moved her restaurant up the canyon after the city demolished her burger joint downtown. From there the diner turned into a landmark for dining, with droves of people coming in for comfort breakfast foods or barbecue and burgers at night.
Whatever time of day you come, come hungry. In the mornings, before you even have a second to browse the menu, fluffy mile-high biscuits are delivered to your table, hot from the oven. On Thursday nights they open up the barbecue pit and fill plates to the brim with juicy barbecue and all the best sides. Portions are big and hearty, leaving you full and happy.
The outdoor patio is reason enough to visit, carved into the mountain with a stream swirling by, lights in the trees, and warming lamps keeping you cozy on cooler summer nights. Thursday evenings Ruth’s hosts a local band so you can enjoy live music with your barbecue. Mornings on the patio are also great with a cup of hot coffee in hand.
Dishes not to miss include the pulled pork eggs Benedict, cinnamon roll french toast, chocolate malt pudding, and of course those mile-high biscuits that come free of charge at breakfast.
(MAKES ABOUT 12 BISCUITS)
12 ounces flour (about 3 cups)
1½ teaspoons salt
1 tablespoon sugar
1½ teaspoons baking powder
6 tablespoons margarine, cut into cubes
¾ cup buttermilk
1 egg
¼ cup water
Preheat oven to 425°F. Combine flour, salt, sugar, baking powder, and margarine until crumbly. Add buttermilk and egg. And just enough water to moisten the dough. Mix just until combined.
Spread out dough onto a floured cutting board, about 1–1½ inches thick. Cut out biscuits with a 2-inch biscuit cutter. Place biscuits onto a cookie sheet. Bake for about 12 minutes or until golden brown.
