Frommer's Review
Opened in 1919 in the northern Utah town of Logan, by Greek immigrant George Lamb, this restaurant moved to Salt Lake City's Herald Building in 1939 and has been serving the who's who of Utah ever since. But this isn't one of those fancy places that you go to just to be seen; Lamb's is successful because it consistently serves good food at reasonable prices, with friendly, efficient service.
Decorated with antiques from the 1920s and 1930s, Lamb's is comfortable and unpretentious. The extensive menu offers mostly basic American and continental fare, although the restaurant's Greek origins are also evident. In a tip of the hat to the restaurant's moniker, several lamb dishes appear on the menu, including broiled French-style lamb chops and barbecued lamb shank. Other popular dinner selections -- all available after 11:30am and cooked to order -- include broiled New York steak topped with blue cheese, grilled baby-beef liver with sautéed onions, steamed finnan haddie (smoked haddock), Greek-style broiled chicken breasts with oregano, and grilled fresh rainbow trout. Or choose from a good selection of sandwiches and salads, daily pasta and salad specials, and a variety of desserts, including an extra-special rice pudding. Full liquor service is available.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
