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Anasazi Steakhouse and Gallery
Category: Restaurants Steakhouses Steakhouses [Edit]
1234 Sunset BlvdSt George, UT 84770
(435) 674-0095
- Hours:
Mon-Thu 5 pm - 9 pm
Fri-Sat 4 pm - 9:30 pm
- Good for Groups:
- Yes
- Accepts Credit Cards:
- Yes
- Parking:
- Private Lot
- Attire:
- Casual
- Price Range:
-
$$$
- Good for Kids:
- Yes
- Takes Reservations:
- Yes
- Delivery:
- No
- Take-out:
- No
- Waiter Service:
- Yes
- Outdoor Seating:
- Yes
- Wi-Fi:
- No
- Good For:
- Dinner
- Alcohol:
- Full Bar
- Noise Level:
- Loud
- Has TV:
- No
- Wheelchair Accessible:
- Yes
18 reviews for Anasazi Steakhouse and Gallery
18 reviews in English
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Review from Eddie L.
Las Vegas, NV
2/18/2012
I don't know if it's because I was really hungry, but the cheese fondu and chocolate fondu we had for dessert were beyond good. I was a little nervous with cooking my chicken on a hot rock, since I'm very paranoid about eating raw meat, but nonetheless it was a fun experience.
Get the deal with the free movie tickets! -
Review from Sam S.
Anasazi Steakhouse and Gallery serves up some great steaks at this location in St. George. Something unique to the Anasazi Steakhouse is the way they serve their steaks. You have the option of ordering your steak on a hot stone or the boring regular way, cooked by the chef. If you choose the hot stone option you're food will be served on a hot lava/granite stone that is heated to 700 degrees in a speciality kiln. Then you have full control over how your steak is cooked since you're the chef now! This was a very novel way to eat a steak and was really delicious too because every bite was hot. I ordered the filet mignon with shrimp. The steak was very good. Lean and tender.
Cooking my steak on the hot stone did require some getting used to, but it was fun and again I loved that every bite was hot. Unfortunately I didn't always pay close enough attention to what I was doing and I let me shrimp cook too much and my steak got a little too cooked towards the end of the meal. The last few bites of steak were closer to well done versus the medium or medium well that I usually prefer. Next time I eat at the Anasazi Steakhouse I'll have a better idea of what I'm doing.
Overall it was a great dining experience, the steak was great and our waitress was cute, friendly and took good care of our table.
My two complaints would be this: 1) Steaks came with a side salad and mashed potatoes and cooked carrots. The salad and the sides were not very good in my opinion; and 2) The prices seemed a little high. Dinner for three was almost $110. Like Eve said, for the price I expected more. If the salad and side dishes had been better tasting I would have been more satisfied with the meal and the price. -
Review from Chris E.
Phoenix, AZ
6/16/2011 4 photos
I Smell Searing Meat - want to get stoned?
If you've read other reviews on this dinery, you'll know the big draw is eating steak, pork or chicken cooked on a very hot stone. It might not be the best place to bring energetic and inquisitive, or both, youngsters here to dine. "How many times did I tell you not to touch that 700 degree rock? Now you're branded, and there's not even any rockers, rafters, letters, bars or numbers to show you're our dear sweet screaming child...."
This is a date or special night out kind of place. The lights are low, Ceilings high, photography southern Utah beautiful, booth walls high as cubicles. The window tables have a nice view of local geology, and there's a group/party deck up in the hay loft.
I may be fond of you, but fondue doesn't shake my foundations. If you're fond of it, there's appetizer and dessert fondues. Each table has a fondue hot plate built into its surface, temperature control just under the table top. Imagine your energetic and inquisitive child twisting the fondue hot plate control and fascinated with a very hot rock. It could get annoying.
The salad was served with a fluffy homemade dinner roll. The salad was something pre-packaged from near Yuma, AZ or Brawley, CA. Decent lettuce, well-aged julienne carrots. My vinaigrette made great dipping sauce for the delicious roll.
My six ounce angus came out sizzling. Like the other reviewers, I cut mine into strips, then pieces, and cooking them to taste. The steak is HOT coming off the rock. Be careful how fathst you eat it, you may burn your tongue or mouth.
The baby carrots served with my carrot-mixed mashed potatoes were sweet, delicious and cooked semi-soft. The potatoes were fine too. I have no complaints, no raves either. I still don't know if there was a little sugar mixed into the carrots.
I ordered chocolate mousse and a cup of coffee for dessert. Just like Canada, there was a lot of moose. Enough, in my opinion, for three people. The other fondues, cheese cake, etc. are too heavy for me. The coffee was middling. If it was roasted in St. George, it needs a few seconds less time in the French side of the roast.
Richard and I are on the road again for another project. He's tight with his expense account and was pretty disappointed that once he got all the sweet and gooey sauces removed from his Klondike Supreme, he got a five dollar Klondike bar with a dollop of whipped cream. The chef could have put a maraschino and mint leaf garnish on it to make it a little special. Now I've got to ride all the way back to Phoenix listening to him grumble about how many Klondike bars he coulda got for five bucks.
I'm writing this and the aroma of seared meat keeps wafting into my consciousness from my clothing. Will that special somone think you're special if you're wearing eau de seared beef?
As with any meal, it's a personal taste. I've never seen stone-seared meat anywhere else in my innocent, naive life. It was interesting for this out-of-towner to try itListed in: Drive! 93,15,50,6,395,80,95…
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Review from Kelly B.
St. George, UT
3/12/2011
The server starts by telling you that 99.9% of all customers choose the hot rock method to cook their food. He mentions that the rock is heated to 700 degrees F and the food cooks at your table.
Years ago that is how we all did our cooking, before they discovered ways to forge iron. Hot rock does not cook as well as modern cooking methods, and the steak I had never had a grilled flavor to it. Sure, it cooked but not nearly as well as my cheap grill at home. My wife got the pork chop, which came raw on the hot stone. She had to use her fork and knife to cut it into thin slices so that it would cook in time to eat that night. Needless to say, using the same fork to cut up raw pork and to eat with doesn't sound too sanitary.
We had the bacon wrapped scallops and ahi tuna appetizers, and they were good. I must assume they have a kitchen and they know how to cook. If you go, let them do the cooking for you.
Hot rocks for cooking is a gimmick, it isn't worth the experience to try. I might give them a second chance someday, but if I do then I will insist that they cook the steak. -
Review from Jeremy W.
Las Vegas, NV
Oh my! I am soooo full. This place is awesome. I wish they had one in Las Vegas. I took my mom here for her birthday. It was both our first time and I highly recommend it. I started with the Lobster Bisque and had the T-Bone steak as my entree. Both were awesome! The service was top notch.
I definitely suggest getting your meal served on the Hot Rock. Not only is the meat cooking right in front of you as it's served, but you continue to cook it throughout your meal. There's NOTHING better than eating your piece of steak as it just came of the Hot Rock. Hot, juicy, and OHHH so good. I wish they had one of these in Vegas. -
Review from Colby C.
Los Angeles, CA
12/28/2010
Traveling for business and my client recommended this place.
Very cool if you've never done anything like this before. Extremely difficult to find, in my opinion. Hidden in the back of the building - who knew!
My colleague and I arrived around 8pm and the place was absolutely dead - we were the only patrons but were promptly seated and were attended too.
Food was nice and the presentation was very cool. Interesting how a hot rock can get that hot - super fun.
We had to start with the cheese fondue appetizer - bread, veggies, apples, etc. Hit the spot - I mean, hot gewey cheese? uh yeah!
After we finished our app, the salad arrived and was nice...then the hot rocks promptly arrived. My filet mignon was super yum....and the beautiful thing is that you're able to cook it to your liking. My friend likes it rare - I on the other hand want it medium so to each his own.
The sides that you can choose from were nothing to write home about. Vegetables were cold - as in a cold vegetable medly - odd to me but if that blows your skirt up, go for it.
We rounded off the experience with dessert fondue - again - hit the spot but was a lot of food.
Bottom line - give them a try - one must experience this in order to cross it off ones bucket list. -
Review from Megan M.
5/31/2011 1 Check-in Here
The night my husband and I arrived in St. George, we asked our front desk attendant for a good steakhouse. She told us to try either Gun Barrel Steakhouse or Anasazi. Gun Barrel Steakhouse was closed so we went with Anasazi! We're really glad we got to come here!
We started with the California Dreaming fondue...yummy! Typical fondue dippers: apples, carrots, bread, broccoli, and celery. We split the NY Strip on the rock. Very interesting concept! The 700 degree rock literally cooks the steak in a matter of seconds! My only complaint was that we kind of got smoked out! Apparently, due to the fat content in the NY Strip, there is more smoke involved. We ended up taking the steak off the stone and cooking slice by slice. Problem solved! We took the white chocolate raspberry truffle dessert to go. Very delicious! We were way too full at the restaurant to eat it!
We enjoyed our meal here...I've been to fondue places before...however, I've never cooked my own steak on a rock! LOL! Unique and fun for our vacation! -
Review from Jennifer D.
Salt Lake City, UT
9/30/2011 1 Check-in Here
I love this restaurant and will probably return every time I am in St. George. I have been here four time this far and every time I have had a spectacular experience. They always have a nice clean environment with friendly and knowledgeable staff.
We generally start out with cheese fondue. We love spicy food so we always get the Mexican cheese Fondue. Be aware that the serving size that they say is for two, is easily large enough for 6 people. I went this last time with 5 other people and the 2 person size was more than enough for all of us.
We then get a salad that is always fresh and they use good dressing and have the most amazing croutons. Its not the best salad I have ever had but its certainly tasty enough that I finish it every time.
The highlight of this place is always the entree. They serve their steaks on a hot rock, (optionally). An option that we love. It makes for such a fun dining experience. If you have small children with you that don't follow instructions too well, you may want to skip out on this option because the rock is 500 degrees. You literally cook your dinner on it. They use very good cuts of meat and the fish is even quite good.
Unfortunately, I can give no review or recommendations for dessert. By the time we get through those first 3 courses, we are stuffed and have no room for it. Judging by everything we have tried there though, I'm sure you wouldn't be disappointed if you did decide to try it. -
Review from Kevin G.
Draper, UT
3/24/2011
My wife and her parents and sister's family ate here last weekend... Server spilled melted butter on my father-in-laws pants and leather shoes. The butter also splattered on my wife's new designer purse ($500+).
The night manager was incompetent trying to pass it off as no big deal - comp'd the meal after my wife's group complained about the incident. And when the owner finally called my wife back - he refuses to really do anything but send it to a "leather cleaner" in Vegas to see if that does the trick - but he firsts wants my wife to pay for the comp'd meals... Saying that "people take 'inherit risks' when they visit eating establishments." Wow -- this owner is truly a great businessman! -
Review from Samantha M.
St George, UT
3/8/2012
I absolutely love this place! It's got a great atmosphere, and the food is excellent. I highly recommend the southwest fondue, it was smooth and cheesy with just the right amount of kick, and the portion size is more than enough for two people, don't finish it (as tempting as it is) if you plan on ordering an entree as well. My husband and I have been a few times and have also had the "California dreaming" fondue and it was very good as well, although it had a much more mellow taste. As for entrees; last time we went I ordered the 5 oz. tri-tip, which was the special of the night, and it is hands down the best tri-tip I have ever eaten. It basically melted in my mouth. I have also had the sirloin and the New York strip. Both were very good cuts of meat and I love that you get to cook it exactly the way you like it thanks to the hot rock. Trust me, don't order your meat without trying the hot rock! My husband usually sticks with the rib-eye or the New York strip, and is never disappointed. The sides are Delicious as well. I always order the garlic mashed potatoes and carrots. The waiters are quick and polite but not over the top. The pricing is reasonable (for the quality of the meal) the service is good, and the food is great! The only improvement would be a cocktail selection, but they do have an assortment of beer and wine. Definitely a must try if you haven't been!
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Review from Ryan J.
7/29/2010
My wife and I live in Austin, TX and love our steak and BBQ places, I eat out a few times a week (mostly for working lunches). We were not expecting to find a great place (let alone a steak house) to eat on our one night stay-over in St. George but were pleasantly surprised and glad our resort recommended Anasazi.
We enjoyed the unique art gallery like atmosphere and beautiful artwork. We checked the menu out and decided to save room for dessert and bypass the appetizers (mostly cheese fondues).
I ordered the 10 oz filet mignon and my wife had the sirloin. Both came out sizzling with a searing on the hot rocks. It was fun to slice up the steak and cook each piece to perfection. They were absolutely delicious, each of ours came with dipping sauces but they were not needed - a little salt and pepper was all I needed. My wife says it was the best steak she ever had, mine was definitely in the top 2-3 and by far the best steak I've had in Utah. The potatoes and carrots were also tasty, and had an unexpected but also delicious nutmeg flavor.
The dessert fondue was great, I think we made the right choice (we did the Toblerone sampler). Next time I want to try Nutella or turtle. I really liked dipping the fruit the most.
The service was great, far above typical service I've received in Utah restaurants. We've been recommending this place to all our relatives that live nearby, I just wish there was a hot rock type restaurant in Austin...
I love it when I find a hidden gem when I'm not at all expecting to be impressed, it really made for a great one night stay in St. George.Listed in: Best places to splurge at
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Review from Frank R.
Saugus, CA
10/5/2009
What a cool steakhouse. Not only do they have cheese fondue, you also have the option to cook your own steak on your very own hot rock at your table. Apparently, it's how the American Indians used to cook things way back when. It's so unique to cook your own steak, the kitchen sears your steak and then it's brought to you sizzling on a large hot rock plate. You then cook it to your liking. I was very impressed, and it tasted just as good if not better then any top steakhouse. They also give you options of sauces that you can cook your steak with (BTW, these steaks don't need the sauces to taste better). I got the ribeye (with a side of teriyaki sauce) and my coworker got the filet. Both were outstanding, I was jealous of my coworker, the filet was huge and it was gone in no time.
If you like steak, and you live in the St. George, Utah area (which by the way is in the middle of absolutely nowhere but absolutely gorgeous) you must give this place a shot. I think you'll love it and be a fan. I will no doubt eat here every time I'm in St. George
BTW, we didn't have room for desert but they also have chocolate fondue. -
Review from Dennis T.
9/3/2011 9 photos
For our first night in Utah, my party of four went to Anasazi for a novel interactive dining experience. Besides featuring fondue appetizers and desserts, this is a steakhouse known for allowing diners to cook their steak and seafood orders on a hot volcanic rock reaching a temperature of 700 degrees set before them on their table.
Before getting interactive though, there were several preliminary courses for me. Hot French Onion Soup with melted Gruyere Cheese was very cheesy and very tummy warming. Accompanying rolls were airy and yet doughy as well. Slathered with soft butter they went very well with the soup. A house salad that came with an ordered entree contained almost as many large croutons as it did lettuce, along with two small cherry tomatoes; its contents were well covered by a vibrant Raspberry Vinaigrette Dressing with explosive punch. Sauteed mushrooms were large but too heavy on garlic. And, mashed potatoes and carrots got cold quickly. However, heat was quickly restored to the potatoes by flattening and cooking sections of them on the hot rock.
Meat cooked instantly on the really hot stone surface. It took only about 15 seconds to turn a slice of Filet Mignon from rare to medium rare. With 7 different sauces supplied to choose from, proper dipping became confusing. But there really were no rules to follow. I liked the homemade steak sauce, but the horseradish-based sauce and Jamaican Jerk Barbecue Sauce not so much. Hardest to gauge on proper cooking were the large scallops. What tasted the best after cooking on the rock were the well-seasoned shrimp, with slices of the 8 oz. Filet Mignon close behind. The beef cooked much better and faster when it was cut into fairly thin slices. But the downside to this was that although separate plates were provided for uncooked meat and cooked meat, the same silverware was provided and expected to be used for both uncooked and cooked food--not the best prophylactic procedures to avoid food-borne bacteria. Playing with the food was fun this one time, but now that I have done this, I would just as soon let the chef cook my steak in the kitchen for the foreseeable future.
But, participating in fondue stick dipping would be something that I would enjoy repeating. The restaurant really excelled at providing tasty fondue and fondue dippers, and we finished our meals with a bang by ordering both Chocolate Caramel Fondue and Dark Chocolate Fondue. If I had to rate the best combinations, luscious strawberries tasted the best dipped in melted Dark Chocolate, and a cream puff was the surprising winner dipped in the harmonious duo of melted Chocolate and Caramel. But there were also marshmallows decorated with dots of strawberry gel, pieces of banana, pineapple wedges, green grapes, red grapes, pretzels, Kellogg's Rice Krispies Treats, and even cheesecake available to hook on the prongs of a dipping stick for use as a dipper. I was skeptical, but a dipped pretzel yielded a pleasant juxtaposition of sweet and salty flavors. In fact, every edible provided worked well with the two fondues!
Ambiance was southwestern with Native American accents, and service was excellent except for having to request plain marshmallows three times, because Diane is allergic to berries. And, regarding the danger and fear of getting burned, try as I might to avoid the superheated surface my arm came into very brief contact with my hot rock four separate times, with no lasting ill effects or scarring. The sensation was similar but with better results than coming into contact with a hot stove burner. Overall, this was a novel, satisfying, and very enjoyable dining experience. -
Review from John L.
South Jordan, UT
10/22/2011
The two things that most people comment about is the fondue and the hot rocks. Very well.
We got the Swiss fondue. It was done old-school which I like. The bread needed to be sturdier, the apples were good though. The carrots and celery appear to be an afterthought dumped out to fill out the plate. It was more than ample for two of us though.
The hot rock sounded fun. My wife ordered a tenderloin, I got the New York. The steaks don't actually come out raw, but 'blue rare'. I took mine off the rock immediately and cut of pieces to cook for mere seconds before eating. It was good, but no better than steaks every where else. The rock is a gimmick and did nothing to improve things. In fact, it was a little difficult to cut near the gristly edge of the New York. Next time, I will get the tenderloin since my wife had no difficulty whatsoever cutting hers into chunks.
Why did I say next time? One reason, the lobster bisque. It was fabulous. It was the best one I've had in about 15 years. It was ever so slightly too salty, but that is tantamount to saying Salma Hayek has ugly toes........who cares! Perhaps unsalted butter would be the kingmaker on this one.
Three stars for the steak and fondue. Five for the the bisque. The wait staff was good, but a bit delayed. They were surprisingly busy when I was there on a Tuesday. Given that, I woudn't even attempt a weekend.
Didn't get dessert. -
Review from Greg D.
Wow. I ate at Anasazi Steakhouse on the recommendation of my in-laws and, I have to say, I was absolutely floored by this place. The whole experience, from the food to the wine to the service was absolutely fantastic.
My wife and I came in on a Monday night to a fairly empty house and were seated promptly. Though our waiter, Pete, took a little while to get to us, he explained it was a mix up with the staff and took extra care to make sure we were well taken care of the rest of the night.
We started with the Southwestern Cheese Fondue, which we both loved. I have long been a fan of the Cheese Fondue at the Melting Pot, but Anasazi easily beat them. The cheese was smooth and delicious, with a good hit of spice to it. It also came with plenty of dippers, do not miss this if you come here.
For my entree I had the New York Strip served on the hot rock. This alone will keep me coming back to Anasazi anytime I am in St. George. The steak is served on a 700 degree rock which cooks the steak as you eat, making every bite taste like it's hot off the grill. The steak was fantastic and the flavor was incredible.
Unfortunately, we didn't have room for dessert but I hope I can return and try out their chocolate fondue. The wine selection was pretty good, Pete recommended the 14 Hands Cabernet and it was quite good. -
Review from Eve L.
3/30/2010
Not really impressed.
My mom was dying to take me and my husband here, and after looking at their website, we decided to let her take us. We both ordered steak, as it is a steakhouse, and we both ordered it on the rock.
First things first - the interior is nice. It reminded me of something you might find in Sedona - Southwest lodge style. There are two floors and the lighting was perfect.
Next - the service was OK. For the price you pay, I would expect better. However, it is St. George, so likely most of the servers and staff were new to the industry. Also, I would assume most customers tip poorly. I worked in a restaurant in St. George when I was younger and I can tell you that you do it out of necessity, not for the tips.
Finally, and the most important part - the food was ehh. I ordered the New York Strip and the Hubby got the Prime Rib (I believe??), both of which came with a house salad, "creamy" mashed potatoes, and candied carrots.
The House Salad - OK. The lettuce wasn't shredded too well and the croutons weren't too impressive. The balsamic was waaaaay too tangy and a bit bitter. Next!
The Steak - Both steaks were ordered "On The Rock" which means they give you a slab of marble heated to 750 degrees for you to cook your steak on. Great gimmick (it's a gimmick, just like fondue at The Melting Pot), but not enough to compensate for the tough and chewy steak served to us. . . ever heard of marinating??
The Sides (Mashed Potatoes and Candied Carrots) - Mashed potatoes had unmelted cheese in them, but at least these were somewhat tasty. Candied carrots were too sweet for my taste, but I can see why others might like it.
All in all, was the experience worth paying $90? Nope. Not at all. You won't be seeing me in this restaurant again. -
Review from Dave N.
St George, UT
7/28/2011
We stopped by in the evening at anasazi for a quick dessert. I went there with my brother and 2 friends. One friend recommended their fondue dessert. My experience turned to be a lot less sweet despite the big pot of chocolate we ate.
First of all, when we ordered our meal, the wait time was too long. We waited for about 20 minutes for them to bring out our fondue. A simple dessert ended up taking up a lot more time then we planned.
But thats not really what got to me. The service was the worst of any restaurant i have EVER been to in my life.
First, the waiter came out with the 2 different kinds of fondue we ordered. My friend, sitting in the corner seat, unable to see inside the pots, asked the waiter which one was the chocolate-peanut butter mix. The waiter responded extremely sarcastically to the point of insult "um, sir, it would be the one with the peanut butter in it." Then walked away. The waiter continued to treat us like a jerk the rest of our time there.
Finally when we finished we sat around for about 10-15 minutes waiting for our check. Becoming frustrated, and already knowing the cost of the meal we left enough to cover the price, plus quite a large sized tip. As we left the waiter ran outside after us and said "arent you gentlemen forgetting something?" "umm, no" we replied. "you forgot to pay your check" he said, handing us the bill. We informed him that we had left it on the table because we were sick of waiting around for him. He apologized, but too late. we left with a bitter taste in our mouth despite the sweetness of the fondue.
In summary, its unfortunate that a quick dessert would become disaster and prevent me from returning for a full meal at the Anasazi Grill. -
Review from Nina B.
San Jose, CA
6/26/2011
Went here for dinner with friends a few weeks ago and really enjoyed our dining experience. service was very personable, lovely atmosphere and the whole fondue and hot rock concept made for a novel dining experience...but in the end...it's all about..was it GOOD? I would say, yes though it had its "hiccups"...The fondue was "to die for"....the California Dreaming was very yummy and I would go back for nothing else just to try the others (we ordered the dessert ones too and those made my eyeballs roll back in my head! so freakin' good...) As for the hot rock concept...I ordered the ahi tuna which came with two tasty dipping sauces. I happen to like mine on the rare side (virtually sushi!) so really only would "touch" my slices to the hot stone to sear...with no oil though...they got stuck a lot which was a drag...the steak and buffalo that the guys ordered was very good and seemed to not stick as much when they grilled there slices. They serve wine but no cocktails and do allow you to BYOB for a corkage fee. This place can be pricey but it is a fun, unique experience for a special night out and the food was very good.
