The addition of Jeffrey's Steakhouse to the Moab dining scene has dramatically enhanced destination dining in the redneck community. We had seen the renovated old stone house two years ago and had been meaning to visit since then. Wow, what a great experience!
Over the last decade, southern Utah's many national park communities have seen a rapid growth in signature fine dining restaurants. Jeffrey's definitely fits the bill. The renovated old building has a special charm, with both indoor and outdoor seating. The artwork inside is a great asset to the decor. And the Ghost Bar (yes, ghost in residence) is a charming and cozy hideaway unlike anything in Moab. And it's all just a block off Main Street in a quiet, peaceful neighborhood.
First off, Jeffrey's is a steakhouse. While the menu is diverse with chicken, seafood, pork and vegetarian options, you should be going to Jeffrey's for the beef. This is not Outback and it's not Ruth's Chris. Jeffrey's is a modern western American steakhouse serving only Wagyu beef - American Kobe - sourced exclusively from Idaho's famed Snake River Farms. This is the tastiest, melt in your mouth steak you will ever taste!
For a fine dining restaurant of this caliber, prices are reasonable. And Jeffrey's has crafted a menu structure that helps make it affordable. A special selection of Chef's Cuts will get you a 6 oz. filet or 8 oz. rib eye or New York for mid-$20s, complete with a salad. Sides like rice pilaf or the brussels sprout special can easily be split. Add a few bucks for steak toppings like Bleu cheese, Bernaise, sauteed mushrooms or more. Huge house salads are included with every meal! Chef Jeff will cut you any size steak. But with the rich flavor of the Wagyu beef, honestly, an 8 oz. rib eye or filet is totally adequate even for big appetites.
For our special night out in Moab, we enjoyed a house salad and a beet salad upgrade. For main courses we went with the 6 oz. filet and 8 oz. ribeye. Both were cooked to an absolute perfect medium rare. The filet totally melted with every bite. The ribeye had a bit more flavor and the 8 oz. Chef's Cut was just fine for a meal. The evening was topped off with Lauren's totally amazing streusel bread pudding. I'm a big bread pudding fan and have never tasted anything like this.
There's a lot of passion and pride here which you can see in the quality. Yes, it's going to run $100 for dinner for two. Bring your own bottle of wine and they'll pop the cork for just $12. But there's greater value here at Jeffrey's than at most of the nice restaurants we are privileged to visit in our Park City home.
We look forward to returning.
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