Another great visit. Enjoyed a prime rib with a great glad of wine. Service was very good, I've had this female server before and she's great. My first visit here was rough but my last couple have been great.
(4)
Robert L.
Dinner at Carvers begins upon entering the building. The atmosphere is warm, inviting and comfortable. It is easy to carry on a conversation but not sterile. The coconut shrimp appetizer was excellent. The shrimp were large and meaty, with a light coconut crust. The calamari appetizer is among the best calamari I have had, meaty not rubbery, and had a mild spicy flavor. I greatly enjoy their spinach salad, with cranberries and sparse pecans in a very delicate dressing. My wife and I shared a loaded baked potato that accompanied our 14 oz rib eye steak, medium rare. The steak was very tender, hot in the center, and had excellent flavor with a faint taste of grill. Finally, when I'm particularly in the mood for a larger meal, I like their bread pudding. Very good. The atmosphere at Carvers is amongst the most appealing of all restaurants, for me. We enjoyed a very wonderful evening with our friends.
(4)
John C.
Loved the food and service here. The only thing I would change would be the dark decor. They need to lighten it up a bit more with some lights or white paint on the walls. Other than that this steak house is awesome for Utah standards.
(4)
D Q.
Another great visit. Enjoyed a prime rib with a great glad of wine. Service was very good, I've had this female server before and she's great. My first visit here was rough but my last couple have been great.
(4)
Robert L.
Dinner at Carvers begins upon entering the building. The atmosphere is warm, inviting and comfortable. It is easy to carry on a conversation but not sterile. The coconut shrimp appetizer was excellent. The shrimp were large and meaty, with a light coconut crust. The calamari appetizer is among the best calamari I have had, meaty not rubbery, and had a mild spicy flavor. I greatly enjoy their spinach salad, with cranberries and sparse pecans in a very delicate dressing. My wife and I shared a loaded baked potato that accompanied our 14 oz rib eye steak, medium rare. The steak was very tender, hot in the center, and had excellent flavor with a faint taste of grill. Finally, when I'm particularly in the mood for a larger meal, I like their bread pudding. Very good. The atmosphere at Carvers is amongst the most appealing of all restaurants, for me. We enjoyed a very wonderful evening with our friends.
(4)
John C.
Loved the food and service here. The only thing I would change would be the dark decor. They need to lighten it up a bit more with some lights or white paint on the walls. Other than that this steak house is awesome for Utah standards.
(4)
Margaux H.
Food and service was good, I had the salmon and it was perfectly cooked. Staff very knowledgeable on wine and food pairings. My co-worker had the Torneados and they were over cooked.
I did enjoy the food there. The food was wonderful. I've tried their Lobster Farfalle, Rack of Lamb and Taxes Style Rib Eye. They were all awesome. However, the service wasn't so pleasant. The service was slow and our waiter kept disappearing. My friends and I wanted to get something or order something from him a couple times, but it seemed we could never find him. Another thing that upset me is that I called in and reserved a table for 12 a week earlier, but when we got there, they said they couldn't find my reservation. How could this happen? Then who was the lady I talked to on the phone? She even confirmed the reservation with me. Luckily, they still got rooms for us that night, or else our dinner party would be ruin. So the low rating is for their service, not the food. They should give more training to their staff. Otherwise, I wouldn't want to dine here again even though the food is good.
(3)
Bobby H.
I was very impressed with this restaurant. We booked it for my Mom's birthday in one of their private rooms. They were very pleasant to work with and made sure we were taken care of while we were there. The private room was very nice and very private. We had about 20 people there, so a pretty big room. The food was pretty great there. We were looking for a steakhouse/seafood restaurant and this place delivered. I got their Ribeye steak without any of the extras or toppings, I wanted the real deal. The conclusion.. It was delicious. Me and my family shared a lot of our dishes so we could try lots of things. There was not one entree that I found that was not good. This place was awesome. Very comfy log cabin kind of feeling. Perfect place for a date night, or if you are just craving some delicious meat. ; )
(4)
Chaz B.
This is my first time at this restaurant - and one of the best meals I have ever had. I was traveling on business and the hotel staff strongly recommended this restaurant. Now I know why. I had the stuffed filet mignon, which was outrageously flavorful and cooked exactly as I requested. I also had the shallot mashed and the romaine salad. I ate in the smaller lounge/bar area which had a pleasant vibe to it. Service was prompt and the waitstaff was courteous and available. Tonight's meal was so good I'm seriously considering coming back here tomorrow night too!
(5)
Brian H.
I was in town for work and had seen Carvers as a restaurant option. I checked with the hotel staff and they recommended Carvers. We sat at the bar and had a great experience. I had the ribeye. Great taste, texture and flavor! Jesse the bartender had a great knowledge of the wine, liquor and beer selection.
(5)
Matthew S.
Food is fantastic and the service can't be beat. You will pay more for it but I believe it is well worth it. You can't go wrong here at all.
(5)
Brittney M.
Quality of main dish food is so not worth the price! Had a party of 7 and with being the first patrons there I thought the main dishes would have been great. Chicken was waaay overcooked and the steak was as well. Half of our party didn't eat their main meal. However, the appetizers where yummy. Calamari, stuffed mushrooms and seared tuna mMmm. Nice atmosphere too. Their staff is very nice as well.
(2)
Nicole P.
I did a seminar event here for my company. It was great. The room is perfect with great ambience. They have several rooms to choose from depending on your group, my favorite is the library room with the bookshelves and fireplace. The service was great even for a large group. They were quiet and not distracting from the presentation. There were some issues with blocking out noise from the rest of the restaurant but the next time we came they had installed a sliding door to muffle sound. I was super impressed that they heard the feedback and did something. I can't give 5 stars because we were told the food was good but not the best they had ever had. The prime rib is supposed to be their signature but people said the chicken or salmon was better. I had prime rib and it was good but not as flavorful as I like my steak to be, but it was cooked well, just a little pink and tender. But I am one of those people who adds steak sauce because I love flavor.
(4)
Krissie S.
Blown away by the staff, food and ambience. I eat out very often and this is the first time I've been so impressed that I couldnt rest until I let everyone know. If you don't eat here, I feel sad for you.
(5)
Autumn O.
The food was average. Service was terrible.. Our waitress acted way too busy to help us. The environment itself was pretty but almost too dark. Calamari, king crab legs, and steak were all pretty good but overall I wouldn't go back. If you want a $160 dinner and a better experience then go to Ruth's Chris or Market Street!
(2)
Sarah G.
This place is overrated. My pasta was over cooked & far from "al-dente", however the flavor was amazing. Service was terrible. Very slow. Save your money go somewhere else.
(3)
Shalom I.
What a horrible experience I specifically said no bacon in my food Got the soup half way through I find bacon Got my fish pasta and again after a few bites sure enough I find bacon My colleague order a salad no dressing and he gets it with dressing Both meals served 10 minutes a part Awful experience Texas road house down the street a world of a different in quality and service I would not recommend
(1)
Andy C.
Atmosphere is pleasant and service was pretty solid. The Brie appetizer was excellent as was the spinach salad. My wife had the halibut and it was moist and flavorful. I had the filet special with coconut shrimp. The filet was okay. Cooked MR as ordered but not an amazing piece of meat. The coconut shrimp was awful. They butterfly it and then cook it to death. Avoid it at all costs.
(4)
Daniel Y.
All I could think about as I sat down here was prime rib. I was dreaming about it the other night and it came true. It's was so good I suddenly questioned if it was real. In a meeting with Agent Smith, Cypher makes the following remark while eating a steak: "You know, I know this steak doesn't exist. I know that when I put it in my mouth, the Matrix is telling my brain that it is juicy and delicious. After nine years, you know what I realize? Ignorance is bliss." Do you agree with Cypher that ignorance is bliss in the context of the Matrix? I woke up and my belly was full and was ready for my next food adventure on this planet we call Earth.
(4)
Dave K.
Ate here mid-November 2014 and I must say, the beef was from a different planet than my last visit. Perhaps the best bone in NY Strip I've ever had. I forget the rest of what I had because the quality of the Strip was that good. Oddly tender for a NY and fantastic flavor. No lose situation for sure. Hats off to management for changing beef suppliers. I'll eat here again next visit without fail.
(5)
Jennifer F.
Superb service with incredible food...LOVE! The Ahi Tuna could use some flavoring and if it were me, I would get rid of the mayonnaise based sauce..not flavorful enough for the calories....and I would reduce the dressings on the salad...but... I had the rack of lamb which was so incredibly amazing, I nearly died and went to heaven...I am still trying to recreate the sauce in my head... When I come back, I will go back!
(5)
Jean W.
Valentine's dinner choice this year. I've been wanting to return to Carver's for some time. I first fell in love with it at the old Orem location years ago. I had an apple-onion pork chop there that was my inspiration for a homemade specialty that I still make to this day. Plus, Hubby had been having an ache for a steak. So, I figured Carver's to the rescue! First, the place is nice. I like their lobby/waiting area. It's big enough you don't feel like you're being body-checked every time the door opens. Beautifully decorated, nicely appointed restaurant. Our reservation was honored almost immediately, and we were seated in the smaller dining room. We ordered drinks while we looked over the menu. Hubby said it was one of the best whiskey sours he'd had in a while. I ordered a glass of Vega Sindoa Spanish Cabernet, which was nice. But the pour was probably 4 oz. Our waitress brought a bread basket with our salads, which contained a loaf of delicious sourdough. We polished that off pretty quickly and they replaced it with another. Score. I was looking so forward to trying that pork chop again, since I feel like I've become quite good at my own variation(s), perfected over a number of years. Turns out, it was good; better, in fact, than I remember. But I realized it's the apple/onion compote that really puts this dish over the top. The chop itself is relatively standard in flavor makeup, compared to my own. Hubby's 24 oz Porterhouse was something to behold. It was platter-sized. A veritable side of beef. But it looked to be cooked perfectly as he sliced into it. He proceeded to savor each and every bite for the next half hour or so that it took him to eat it all. He said the flavor was spot on, and it couldn't have been more tender. We both had the potatoes au gratin on the side. They were really good, with their chunks of potato, onion, and cheese. We were somewhat tempted to order dessert to go, but in the end we resisted. They have a nice, albeit small, list of desserts that all sounded delectable. Carver's does a nice job of serving the public with an upscale steakhouse. For the price, I was very pleased with the quality of our visit. Great for a nice evening out, or special occasion.
Went here a few years ago was excellent, went back last week, was terrible. The seared ahi appetizer was very good! I got the $30 prime rib and it was one of the worst I've ever had. I ordered it medium which to me is always a hot pink center, here it was well done and they said that's medium. My dad got the ribeye and it was fair. My mom got the filet Oscar style ordered well done, came out less cooked than mine, and that was the best by far. My wife got the ribs, they were pretty good. All in all I would rather go to Texas Roadhouse across the street and save tones of money and have a good steak.
(2)
Sam P.
My wife & I stopped in for dinner when we arrived in Sandy on Saturday night 18 July 2015. I recommend avoiding this restaurant for at least a month, please read ahead. It was just over an hour before closing time, which the door said was 10pm for summer hours. The place was almost empty save for 1 other table in a private room, & no one was at the hostess stand so I had to wait several minutes for someone to notice. It seemed that they would close early because it was so slow, but the waitress was happy to accommodate. The ambiance was very nice. I ordered a filet with au gratin potatoes, & the steak was cooked perfectly. My wife ordered the stuffed salmon with a vegetable medley, she was also enjoying her meal. We had eaten about half the plate when the 1 star event & stern warning to avoid this place happened. Under the 2nd table away from us was a mouse, which after a minute scurried in the direction of the fireplace just as the waitress was coming around. Upon alerting the staff, we were told that the owner of the restaurant had already been informed but hadn't hired an exterminator yet. If this neglect by the owner wasn't enough, we were still expected to pay the bill to the tune of $100+. The bill was put on the table while the staff explained this exterminator issue, & we were repeatedly offer a complimentary cheesecake to-go. We declined then quickly relented, paid the bill & left with our leftovers to-go...into the trash. On our way we asked the staff to inform the owner that the patrons are spotting the rodents, & that they aren't just unsanitary but destructive. Again, I would recommend avoiding this establishment for a while to give the owner some time to get around to dealing with this issue.
(1)
Tony L.
We went to Carvers for our anniversary due to its location convenience from home in Sandy. The parking lot seems packed when we arrived, but it did not seem like all the tables filled. The interior felt like a log cabin, we were seated at a corner table with a nice view of the dining area. We started with an appetizer Seared Ahi Tuna. When compared with other fine dining restaurants in the area, it lacked behind on the presentation and a touch of flavor. Next, was Clam Chowder, the soup was decent and they got oyster crackers with it. For main course, I got the Lobster Farfalle, it was very cheesy and almost felt like the lobsters were drowning in different cheeses. The Filet Mignon tasted all right, we thought the presentation was a bit dull. Overall, I am happy to have more variety in the fine dining scene south of the valley. Service was excellent that night.
(4)
Kris L.
You get a 4 for overall steak houses from me but a 5 by Salt Lake area standards. I enjoy your atmosphere. It's a little dark for reading the menu but overall very pleasant. Great food. Like the fish, steaks, salad and you always have good vegies. Worth the $$$.
(4)
Rod S.
Sadly, it looks like a restaurant in a death spiral. No OpenTable reservations any more. When I called for a reservation I was told 5 pm or 8:30 pm were the only open slots. We took the 5 pm. We were there until 7:30. That should be prime time dining. There were no reservations available, and there were people waiting in the waiting area. Yet, the restaurant was less than half full. That looks like a restaurant only bringing in skeleton crews. Our server was not experienced, and it showed. When the chain first opened many years ago the food was a big jump better than the other casual chains like Outback and Black Angus for just a little more money. My wine group would reserve the large back room several times a year. We'd have around 15 people. We ordered everything. It was pretty good. Over time things slipped, and slipped, and slipped. Finally, even our least demanding members said enough. After a couple years, we heard the local owners bought the place and were not part of the chain. They had brought the food back up to speed. I went a couple times and it was very good again. At least for the price. Whether it's the economy, bad management, the cost of the huge facility, the owners have been cutting corners again. It had been a few months, but my parents wanted to go there again. I went to OpenTable. Not there. I asked at the restaurant and they said they were using a new system. I assume a cheaper system. OpenTable is pretty much required for any restaurant that wants business traffic. I know when I'm looking to take a business associate out to dinner, I go straight to OpenTable to see what's available. So, Carvers is now off the list of places I'll be seeing. It doesn't really matter. The crab cakes didn't taste like crab. It was all soggy filler with hints of crab. I don't know how any bartender can take High West Rye as the main ingredient for a Manhattan and ruin it. Watered down, terrible cheap sweet vermouth, no bitters. Yech. The prime rib was pretty well cooked, but it was chewy and lots of gristle. I assume it's the cheapest cut of choice like Outback uses. However, they still charge the price of good choice. I will be not be back, and I'll remember the many good meals in years gone by.
(1)
Queen B.
Upon walking in, we were greeted by the host and seated right away with no wait. It wasnt long before our waiter Steve approached us to go over the menu. Having looked at the menu online the night before, I was able to decide quickly what I wanted. When ever I go to a restaurant, it takes me a while to figure out what they offer and what I like that's on the menu. Having been my daughters and my first time here, we decided to split everything so we could get a taste of everything. I ordered a Spinach salad, my daughter got a Cesar salad. They both were good but I really liked that mine had some apple, crasins, and walnuts mixed with a vinegaret dressing. For the main coarse, I got the chicken cordon blu dish with a light cream type sauce and French fries. The fries tasted good dipped in the cream sauce, the chicken was Ok, a little dry. My daughter got the Filet Mignon cooked to medium and with au-grauton potatoes that tasted heavenly. The steak cut like butter and melted in our mouths. For dessert, I got the creme Burlee and my daughter got a slice of mud pie. Both were excellent as desserts are almost always great tasting. The atmosphere was really relaxing, nice music. As another reviewer pointed out, they could use a little more color on the decor but besides that, it was a wonderful experience!
(5)
Jim B.
Every large city has a restaurant like Carver's ... and just like Carver's, they stand out as the final bastion, defending the preparation and consumption of high quality Beef, while sitting at old style furniture that screams 1970's steakhouse ... and so it should. We need these places that fill us with nostalgia and red meat, salad and baked potato (but of course). However, Carvers has gone on to offer other discerning appetizers, with a decent selection of red wines, and a nice selection of whiskey behind the bar. I had the Prime Rib, since it is the telling cut of meat, indicating the true skill of their grill staff ... in a word ... superb. I prefer a level of doneness in my meat that we do not have a name for in the USA, but is named (and enjoyed) in Europe. It is midway between Rare and Medium Rare and is typified by deep red meat, yet warm. Called "Nach Blutich" in Germany ... it basically means "still or almost bleeding". They know how to cook to this standard at Carvers. For a true carnivore, it is something akin to ecstasy. Try a little Au Jus and raw horseradish for an extra taste fest. The staff were good, but overloaded with too many tables to manage completely; one party of 30 people, had only two servers. Still the staff tried very hard, and kept us entertained with light conversation and fairly quick service. Average cleanliness. A good test of a restaurant's quality? Sit back and listen to and observe the other diners. Are they happy? Are they laughing, talking, smiling? Does their waiter intrude, or is he or she welcomed? If the general consensus is happy ... the restaurant is normally very good. Carver's passed this test as well. Good food, good times, pleasant staff ... what are you waiting for?
(4)
Troy R.
Great steak. Expensive but good. I recommend adding style to your steak. The waiter was great.
(5)
Jerry M.
We were a party of six we all enjoyed our food. Service was good. The only bad food was the rack of lamb it was hard to cut and was sent back. I would come back. Jerry
(4)
Rachael H.
I was in a group of 14 on NYE, I was glad Carvers was able to entertain our reservation. That's the positive. The negatives, there was one wine list for a group. Our server finally decided to get some more to speed up service. Next, the bread was served with the first course. In a big group setting, getting food out takes longer so bread should be served as soon as everyone has ordered. I ordered seared ahi and it was overcooked. My boyfriend had the prime rib and asked for rare, it was also overcooked. Overall, the food was not up to standard, probably due to the group size. I've been to Carvers before and had a pleasant experience before.
(2)
Emily J.
Hubs and I celebrate our Wedding Anniversary here every year. But the last few times we have made reservations, and received crappy tables in the Bar area. Not Romantic. Service was not to great, we honestly felt ignored. The service is why we are not returning to Carvers. The food is good, but the service turned us off for good.
(3)
Adria D.
Amazing food. We had the filet migon' with the sweet bake potato. Food was delish and our server was just as great. Definitely will come back.
(5)
Crissy S.
After being to Carvers a number of times I wish I could give them over five stars! To start off with appetizers, their twist on calamari is delicious. The calamari is a bit thicker than most places serve and has a wonderfully (light) spicy sauce it's served with. The cheese plate is also a great way to start, the crackers and apple slices served with it are wonderful pairings. For dinner I'm a creature of habit - the filet mignon with fries. I tend to be very picky about how my meet is cooked (I like it medium but without actually having blood) and every server I have had manages to convey my request to the chef perfectly. Everything is wonderfully seasoned and portion sizes are appropriate, I've never left hungry and coworkers who order larger cuts normally end up with to go boxes. Even their wine servings are generous compared to other eateries in the area. The decor is pleasant (a bit dark on the lighting) but tables are spaced out and certainly not crowded together.
(5)
Andrew S.
My experiences with Carvers are pretty mixed. I've been a number of times and it's definately one of the finer restaurants in this part of Sandy - mind you that's not saying a lot, most in the area is all fast food or mainstream chains. The quality of both the food and service seem to be somewhat inconsistent. I think it's really just the luck of the draw on who the chef is for the night and which server you get. For me, if I'm going to pay $100+ for a meal for two, I expect something better than this, the last visit was nothing but mediocre both in food quality and service. In this price range, you expect something a little more. So, sorry Carvers - here's a mediocre 3 stars back at you.
(3)
Todd B.
I went to this restaurant because I'm staying next door on business travel, but it turned out to be a superb choice. The rustic upscale steak house also specializes in seafood, and I was attracted to a number of the dishes including crabcakes, hazelnut crusted halibut, and of course, the steaks. I was in the mood for something healthy, so I chose the pear/feta salad with fresh grilled salmon on top. It came in a large portion, and was incredibly tasty. My Columbia Crest "Two Twins" Cab also was excellent, and the service was friendly and attentive. I recommend it, especially if you are are in the area for a night or two.
(4)
Matt R.
Went into Carvers on a Tuesday evening and was blown off by the hostess. Not sure if it was because I was solo or not but I was annoyed by the fact that the hostess sat the family ahead of me and then proceeded to go to other tables where people were already dining and left me standing there unattended. Restaurants of this nature are always overpriced and typically set themselves apart with quality service. The place was dead and I thought they would have benefited from my business but I guess not...so I went across the street to Iggy's where the service was impeccable and the meal was half the price. You snooze you lose.
(1)
Robert G.
Food was very good; server was friendly but professional, and attentive without hovering. Will definitely be back.
(5)
Matt I.
I recently went to Carvers for a business dinner with an important partner/client. They were very accommodating and when they found out our group was a little bigger than expected they were able to move us to a bigger space, in a back room that was very private. For Starters: They brought out some complimentary baked bread that was very good and reminded me of bread my grandma used to make. We ordered the Bruschetta, Grilled Brie and the Calamari Fritti. None of these starters were so memorable that they will be in my daydreams later on, but they were quickly consumed by the group and I didn't hear any complaints. For Dinner: I had the 11 oz Carvers Cut Filet Mignon, it was cooked to a perfect Medium Rare, and it was seasoned just right and had a great texture. I decided to go with the Baked Sweet Potato and it was a nice compliment to the steak, and was lightly covered in butter and cinnamon. The rest of our group 20+ people all seemed to enjoy their dinners. Price: Most of the Starters fall in the $10-15 range, and the main courses will range from $20-40 depending on what you order. Overall if you are looking for a nicer dining experience then I recommend trying out Carvers, and for a large group or client entertaining this will now be on my list to consider.
(4)
Chris K.
My girlfriend and I went to Carvers for our anniversary with moderate expectations, mostly because of the location and the style of the building (it's nestled away behind car lots and a hotel). We were completely blown away. The food was fantastic. Our waiter was funny and friendly, and the design of the interior is gorgeous. We are definitely going again.
(5)
Blake H.
Great atmosphere. Great service. Spectacular food. Best dinner that I've had in a while & server "Jesse" was awesome. No problems getting seated WITHOUT a reservations and, as a biz traveler, I NEVER use "open-table" like another reviewer mentioned unless I want to succumb to a typical chain-like experience. This was anything but that. I little more than I wanted to spend but worth it. Thanks Jessie, chef, & team.
(5)
Julie E.
My husband and I went to Carvers for a night out without the kids. It has a beautiful, intimate atmosphere. The staff was friendly. The food was delicious. We had the Cajun lamb chops as our appetizer. They were amazing and so tender!!! We each had the filet mignon with bleu Bayou style. They were cooked perfectly and then seasoning was spot on. Everything was SO GOOD!!!
(5)
Wendy S.
Food and Serve were fantastic! Angie was great!
(5)
Allee F.
The best steaks in town. By far. Their staff is excellent, the steaks and appetizers were untouchable, &dessert was amazing. I have experienced quality service. A+++++!
(5)
Alan H.
It was good, could have used more seasoning on the steak. The spinach salad was good; I think some blue cheese on it would kick it up a notch. The menu offers some unique flavor combinations. The music needs to be turned down to add to a nicer overall experience. If you haven't tried the place try it.
(3)
Michael P.
I've been here a handful of times and it's always been as part of a banquet, so take that into account. As someone who worked food service for a few years, I'd hate to be judged solely on large parties. That disclaimer being posted, I've never had a meal here that justified the per plate price. None have ever been completely awful, but in every circumstance Sizzler would have been better. Wilted, overdressed salads; Adequately cooked but bland entrees and un-impressive sides; Nearly inedible desserts - seriously, a crust on a mud pie should not need a jackhammer to cut through. It's still a small step up from the in-edible food at Madeline's, but the next time that work / friends / family book an event here, I'm going to pass.
(2)
Jack W.
From my first experience this place is overrated! Rib eye medium rare and a cheese cake! Rib eye was very chewy in medium rare! Need to get better quality steaks! The cheese cake with raspberry sauce was excellent!
(2)
Mike L.
Best Prime Rib I have ever had, and I have had quite a few! Cooked just right, great flavor, juicy, very good horse radish (a must with Prime Rib). Ordered a side of Asparagus - perfect! Very comfortable atmosphere, nice for a relaxed but upscale resturant. Pricing is in line with other fine restaurants in the valley. You will not leave hungry.
(4)
Ryan G.
Awesome rib eye after a day of snowboarding! Great atmosphere.
(5)
Judee P.
The ambiance is really nice. The staff is very attentive and nice the steaks were really good. I had the prime rib and it was amazing. I ate the whole thing and usually on a good steak i only have 4 bites and I'm done. My boyfriend had the rib eye which was also cooked to perfection. it was tender and melted in your mouth yummy. however I'm not a fan of the mash potatoes. I would say choose another side. the vegetables medley were good I think they were grilled not steamed like most places which gives it the smokey taste. Clam Chowder was good not Monterey, CA clam chowder good for me, but a solid second place. I wish I got more clams. I like the bits of beacon in it. I do wish the chowder was a bit thicker. Dessert: I really wish that it was amazing like I've read in other post, but it was not creme brulee tasted like flan. NY cheese cake was good but not amazing I can get this at a grocery store. In the area try it out the steak and hospitality is worth it.
(4)
W S.
This place is hard to beat! It's a little on the spendy side but I found it to be well worth the price. Get the whisky peppercorn steak!
(5)
Brittany L.
This place was amazing. We had a fantastic server, who was attentive but not overly so. The food was fantastic. I had their clam chowder and it was definitely the best in Utah, and it definitely rivals clam chowders in SF's pier 39. The sourdough bread was fantastic with the soup too. I also had the carvers cut filet mignon and it was wonderful. Great flavor and very tender. My husband had the ribeye and loved his too. Yes, it was expensive (they are on restaurant.com , so those coupons help) but it is totally worth it. The food was fantastic (and you get a lot of it) and we will definitely be back!
(4)
Jesse H.
Easily the best steak house in the south valley, but the price means you'll need either deep pockets or a special occasion to dine here. I've never had a bad experience in the several times my wife and I have come here for dinner.
(5)
Julia K.
Two caveats about this review: I am mostly vegetarian (pescatarian) and I am comparing this to everywhere else I ate in Sandy, UT, which was all chains and pretty gross. I had the pear and feta salad with grilled salmon here, and it was really, really delicious! The salad was fresh and well-balanced, with nice, crunchy ripe pears and lots of greens. The grilled salmon on top was perfectly cooked and flavorful. Service was friendly and moderately fast. Granted, this says nothing about how their steaks are, so ask someone else if you're a steak eater :)
(4)
Sam S.
Tucked away in the Utah Auto Mall, despite its unusual location Carvers Steaks & Chops is a great restaurant. As the name implies they serve up steaks, lamb and pork chops, and of course all the fixings like mashed potatoes, vegetables, salads, etc., that make it a meal. Inside the restaurant is very nice and has great ambiance. Service is always great. Although menu items are a little pricey, the quality of food is worth the cost.
(4)
Justin H.
Pretty good food and nice waitstaff. I always get food to-go from here because I usually stay near by when I'm in town visiting for work so it's close and convenient. The prices are steep but the food is good, I really have no complaints.
(3)
Shaun C.
Yummo! Loved this food. Best prime rib ever. The ambiance was super.
(5)
Doug D.
Good food, Maybe it's just a general Utah trait, but very short pours on the martinis. Main course took a long time.
(3)
Dawnielle D.
Great food, excellent service and ambiance. Would definitely go back if I come back to Utah.
(5)
Jesse Y.
The steak I got was was under seasoned and undercooked. I asked for Medium-well and the steak came really rare. I was informed by the waiter that the cook usually under cooks. You can get a starter of soup or salad. I got the soup(clam Chowder) but it was runny and the clams and veg where very small. The salad my wife received was better. She picked the prime rib,which was large, but it was under seasoned . Was it an off day. Don't know, but if you pay these prices you would expect the food to be top notch no matter what. I had better stuff at other restaurants. Especially for the price I would expect better.
(2)
Ryan R.
The parking lot is full of potholes, which didn't leave a good first impression. The service was good but the food was pretty hit and miss. The KC strip steak was cooked to order and pretty good. My wife ordered a prime rib that she said smelled like feet and didn't taste any better. We're not sure if it was just a bad cut of beef or what. They allowed her to switch to a ribeye which was good aside from being somewhat unseasoned. $5-8 is too much to dress up a steak IMO, but at least they're upfront about pricing unlike some places.
(2)
David B.
This place must be getting propped up by business travelers in the hotels right near by - when your choices are chains or Carvers, it's easy to choose Carvers (especially if you can expense the meal). However, it's barely worth it. I'd rather have food that doesn't try to be something else other than what it is than continue to eat at Carvers. While they do supply healthy pours of wine, the steaks just simply don't have the flavor or quality that I expect from a restaurant positioning itself as an upscale steakhouse. I've had their fillet many times in the last few years, and the meat quality has gone down. It seems like the sides are intended to distract you from noticing this. Overall, while the decor is nice, the food is uninspired, even tired. Spend your money elsewhere.
(2)
Charity D.
I love their steaks and cordon blue. The service was friendly and helpful as well. Their prices are not bad either.
(5)
Amanda D.
I've been here twice and have really enjoyed my experience each time. Steaks have always been cooked as requested and the wait staff is very attentive. Would definitely recommend this place.
(4)
Douglas S.
This is really just like a chain steakhouse but you pay more $$.
(2)
Greg T.
Pricey, but fantastic Prime Rib. It's also a great place for a holiday party. Great atmosphere!
(4)
Nina L.
We stayed in Sandy for our ski trip weekend and found this locally-owned restaurant just across the street from our hotel. With the abundance of chain restaurants in the area, we thought that this would be worth checking out. It's a rustic, cozy dining establishment with great service. We enjoyed the New York Strip that was cooked perfectly with a nice salty crust all around. We also had the spinach salad, asparagus, and sauteed mushrooms, which were also very flavorful and done well. This hidden charm place really surprised me with quality food, great service, and VERY reasonable prices.
(5)
Lisa F.
We went here to celebrate closing on our new home. The service was great. The food was pretty good. There don't seem to be many upscale steakhouses locally so this would have to work. I had the surf & turf and the old man had prime rib. The portions were huge. They have a good wine list. I would definitely go again but compared to places like Mastros, Ruths Chris or Mortons ... not so much. However much better atmosphere that Outback or Tx Roadhouse.
(3)
Sandy M.
I recently moved here from San Francisco, and my first quest in the area was to find some decent restaurants to eat at. There are tons of chain restaurants, and very few originals. Carver's has somewhat the feel of a midscale chain (Hungry Hunter - Paragon Restaurant Group type place), but the atmosphere is cozy, the people are friendly, and it doesn't have that uptight Utah feel (sorry!) that I find at many other places. The bartender also pours a good good glass of wine, instead of the two sips I am used to getting in Utah. Give this place a try. The food is really good and the service too.
(4)
Margaux H.
Food and service was good, I had the salmon and it was perfectly cooked. Staff very knowledgeable on wine and food pairings. My co-worker had the Torneados and they were over cooked.
I did enjoy the food there. The food was wonderful. I've tried their Lobster Farfalle, Rack of Lamb and Taxes Style Rib Eye. They were all awesome. However, the service wasn't so pleasant. The service was slow and our waiter kept disappearing. My friends and I wanted to get something or order something from him a couple times, but it seemed we could never find him. Another thing that upset me is that I called in and reserved a table for 12 a week earlier, but when we got there, they said they couldn't find my reservation. How could this happen? Then who was the lady I talked to on the phone? She even confirmed the reservation with me. Luckily, they still got rooms for us that night, or else our dinner party would be ruin. So the low rating is for their service, not the food. They should give more training to their staff. Otherwise, I wouldn't want to dine here again even though the food is good.
(3)
Bobby H.
I was very impressed with this restaurant. We booked it for my Mom's birthday in one of their private rooms. They were very pleasant to work with and made sure we were taken care of while we were there. The private room was very nice and very private. We had about 20 people there, so a pretty big room. The food was pretty great there. We were looking for a steakhouse/seafood restaurant and this place delivered. I got their Ribeye steak without any of the extras or toppings, I wanted the real deal. The conclusion.. It was delicious. Me and my family shared a lot of our dishes so we could try lots of things. There was not one entree that I found that was not good. This place was awesome. Very comfy log cabin kind of feeling. Perfect place for a date night, or if you are just craving some delicious meat. ; )
(4)
Chaz B.
This is my first time at this restaurant - and one of the best meals I have ever had. I was traveling on business and the hotel staff strongly recommended this restaurant. Now I know why. I had the stuffed filet mignon, which was outrageously flavorful and cooked exactly as I requested. I also had the shallot mashed and the romaine salad. I ate in the smaller lounge/bar area which had a pleasant vibe to it. Service was prompt and the waitstaff was courteous and available. Tonight's meal was so good I'm seriously considering coming back here tomorrow night too!
(5)
Brian H.
I was in town for work and had seen Carvers as a restaurant option. I checked with the hotel staff and they recommended Carvers. We sat at the bar and had a great experience. I had the ribeye. Great taste, texture and flavor! Jesse the bartender had a great knowledge of the wine, liquor and beer selection.
(5)
Ryan G.
Awesome rib eye after a day of snowboarding! Great atmosphere.
(5)
Nicole P.
I did a seminar event here for my company. It was great. The room is perfect with great ambience. They have several rooms to choose from depending on your group, my favorite is the library room with the bookshelves and fireplace. The service was great even for a large group. They were quiet and not distracting from the presentation. There were some issues with blocking out noise from the rest of the restaurant but the next time we came they had installed a sliding door to muffle sound. I was super impressed that they heard the feedback and did something. I can't give 5 stars because we were told the food was good but not the best they had ever had. The prime rib is supposed to be their signature but people said the chicken or salmon was better. I had prime rib and it was good but not as flavorful as I like my steak to be, but it was cooked well, just a little pink and tender. But I am one of those people who adds steak sauce because I love flavor.
(4)
Krissie S.
Blown away by the staff, food and ambience. I eat out very often and this is the first time I've been so impressed that I couldnt rest until I let everyone know. If you don't eat here, I feel sad for you.
(5)
Jake C.
Went here a few years ago was excellent, went back last week, was terrible. The seared ahi appetizer was very good! I got the $30 prime rib and it was one of the worst I've ever had. I ordered it medium which to me is always a hot pink center, here it was well done and they said that's medium. My dad got the ribeye and it was fair. My mom got the filet Oscar style ordered well done, came out less cooked than mine, and that was the best by far. My wife got the ribs, they were pretty good. All in all I would rather go to Texas Roadhouse across the street and save tones of money and have a good steak.
(2)
Sam P.
My wife & I stopped in for dinner when we arrived in Sandy on Saturday night 18 July 2015. I recommend avoiding this restaurant for at least a month, please read ahead. It was just over an hour before closing time, which the door said was 10pm for summer hours. The place was almost empty save for 1 other table in a private room, & no one was at the hostess stand so I had to wait several minutes for someone to notice. It seemed that they would close early because it was so slow, but the waitress was happy to accommodate. The ambiance was very nice. I ordered a filet with au gratin potatoes, & the steak was cooked perfectly. My wife ordered the stuffed salmon with a vegetable medley, she was also enjoying her meal. We had eaten about half the plate when the 1 star event & stern warning to avoid this place happened. Under the 2nd table away from us was a mouse, which after a minute scurried in the direction of the fireplace just as the waitress was coming around. Upon alerting the staff, we were told that the owner of the restaurant had already been informed but hadn't hired an exterminator yet. If this neglect by the owner wasn't enough, we were still expected to pay the bill to the tune of $100+. The bill was put on the table while the staff explained this exterminator issue, & we were repeatedly offer a complimentary cheesecake to-go. We declined then quickly relented, paid the bill & left with our leftovers to-go...into the trash. On our way we asked the staff to inform the owner that the patrons are spotting the rodents, & that they aren't just unsanitary but destructive. Again, I would recommend avoiding this establishment for a while to give the owner some time to get around to dealing with this issue.
(1)
Matthew S.
Food is fantastic and the service can't be beat. You will pay more for it but I believe it is well worth it. You can't go wrong here at all.
(5)
Brittney M.
Quality of main dish food is so not worth the price! Had a party of 7 and with being the first patrons there I thought the main dishes would have been great. Chicken was waaay overcooked and the steak was as well. Half of our party didn't eat their main meal. However, the appetizers where yummy. Calamari, stuffed mushrooms and seared tuna mMmm. Nice atmosphere too. Their staff is very nice as well.
(2)
Tony L.
We went to Carvers for our anniversary due to its location convenience from home in Sandy. The parking lot seems packed when we arrived, but it did not seem like all the tables filled. The interior felt like a log cabin, we were seated at a corner table with a nice view of the dining area. We started with an appetizer Seared Ahi Tuna. When compared with other fine dining restaurants in the area, it lacked behind on the presentation and a touch of flavor. Next, was Clam Chowder, the soup was decent and they got oyster crackers with it. For main course, I got the Lobster Farfalle, it was very cheesy and almost felt like the lobsters were drowning in different cheeses. The Filet Mignon tasted all right, we thought the presentation was a bit dull. Overall, I am happy to have more variety in the fine dining scene south of the valley. Service was excellent that night.
(4)
Kris L.
You get a 4 for overall steak houses from me but a 5 by Salt Lake area standards. I enjoy your atmosphere. It's a little dark for reading the menu but overall very pleasant. Great food. Like the fish, steaks, salad and you always have good vegies. Worth the $$$.
(4)
Autumn O.
The food was average. Service was terrible.. Our waitress acted way too busy to help us. The environment itself was pretty but almost too dark. Calamari, king crab legs, and steak were all pretty good but overall I wouldn't go back. If you want a $160 dinner and a better experience then go to Ruth's Chris or Market Street!
(2)
Sarah G.
This place is overrated. My pasta was over cooked & far from "al-dente", however the flavor was amazing. Service was terrible. Very slow. Save your money go somewhere else.
(3)
Shalom I.
What a horrible experience I specifically said no bacon in my food Got the soup half way through I find bacon Got my fish pasta and again after a few bites sure enough I find bacon My colleague order a salad no dressing and he gets it with dressing Both meals served 10 minutes a part Awful experience Texas road house down the street a world of a different in quality and service I would not recommend
(1)
Andy C.
Atmosphere is pleasant and service was pretty solid. The Brie appetizer was excellent as was the spinach salad. My wife had the halibut and it was moist and flavorful. I had the filet special with coconut shrimp. The filet was okay. Cooked MR as ordered but not an amazing piece of meat. The coconut shrimp was awful. They butterfly it and then cook it to death. Avoid it at all costs.
(4)
Jean W.
Valentine's dinner choice this year. I've been wanting to return to Carver's for some time. I first fell in love with it at the old Orem location years ago. I had an apple-onion pork chop there that was my inspiration for a homemade specialty that I still make to this day. Plus, Hubby had been having an ache for a steak. So, I figured Carver's to the rescue! First, the place is nice. I like their lobby/waiting area. It's big enough you don't feel like you're being body-checked every time the door opens. Beautifully decorated, nicely appointed restaurant. Our reservation was honored almost immediately, and we were seated in the smaller dining room. We ordered drinks while we looked over the menu. Hubby said it was one of the best whiskey sours he'd had in a while. I ordered a glass of Vega Sindoa Spanish Cabernet, which was nice. But the pour was probably 4 oz. Our waitress brought a bread basket with our salads, which contained a loaf of delicious sourdough. We polished that off pretty quickly and they replaced it with another. Score. I was looking so forward to trying that pork chop again, since I feel like I've become quite good at my own variation(s), perfected over a number of years. Turns out, it was good; better, in fact, than I remember. But I realized it's the apple/onion compote that really puts this dish over the top. The chop itself is relatively standard in flavor makeup, compared to my own. Hubby's 24 oz Porterhouse was something to behold. It was platter-sized. A veritable side of beef. But it looked to be cooked perfectly as he sliced into it. He proceeded to savor each and every bite for the next half hour or so that it took him to eat it all. He said the flavor was spot on, and it couldn't have been more tender. We both had the potatoes au gratin on the side. They were really good, with their chunks of potato, onion, and cheese. We were somewhat tempted to order dessert to go, but in the end we resisted. They have a nice, albeit small, list of desserts that all sounded delectable. Carver's does a nice job of serving the public with an upscale steakhouse. For the price, I was very pleased with the quality of our visit. Great for a nice evening out, or special occasion.
Sadly, it looks like a restaurant in a death spiral. No OpenTable reservations any more. When I called for a reservation I was told 5 pm or 8:30 pm were the only open slots. We took the 5 pm. We were there until 7:30. That should be prime time dining. There were no reservations available, and there were people waiting in the waiting area. Yet, the restaurant was less than half full. That looks like a restaurant only bringing in skeleton crews. Our server was not experienced, and it showed. When the chain first opened many years ago the food was a big jump better than the other casual chains like Outback and Black Angus for just a little more money. My wine group would reserve the large back room several times a year. We'd have around 15 people. We ordered everything. It was pretty good. Over time things slipped, and slipped, and slipped. Finally, even our least demanding members said enough. After a couple years, we heard the local owners bought the place and were not part of the chain. They had brought the food back up to speed. I went a couple times and it was very good again. At least for the price. Whether it's the economy, bad management, the cost of the huge facility, the owners have been cutting corners again. It had been a few months, but my parents wanted to go there again. I went to OpenTable. Not there. I asked at the restaurant and they said they were using a new system. I assume a cheaper system. OpenTable is pretty much required for any restaurant that wants business traffic. I know when I'm looking to take a business associate out to dinner, I go straight to OpenTable to see what's available. So, Carvers is now off the list of places I'll be seeing. It doesn't really matter. The crab cakes didn't taste like crab. It was all soggy filler with hints of crab. I don't know how any bartender can take High West Rye as the main ingredient for a Manhattan and ruin it. Watered down, terrible cheap sweet vermouth, no bitters. Yech. The prime rib was pretty well cooked, but it was chewy and lots of gristle. I assume it's the cheapest cut of choice like Outback uses. However, they still charge the price of good choice. I will be not be back, and I'll remember the many good meals in years gone by.
(1)
Queen B.
Upon walking in, we were greeted by the host and seated right away with no wait. It wasnt long before our waiter Steve approached us to go over the menu. Having looked at the menu online the night before, I was able to decide quickly what I wanted. When ever I go to a restaurant, it takes me a while to figure out what they offer and what I like that's on the menu. Having been my daughters and my first time here, we decided to split everything so we could get a taste of everything. I ordered a Spinach salad, my daughter got a Cesar salad. They both were good but I really liked that mine had some apple, crasins, and walnuts mixed with a vinegaret dressing. For the main coarse, I got the chicken cordon blu dish with a light cream type sauce and French fries. The fries tasted good dipped in the cream sauce, the chicken was Ok, a little dry. My daughter got the Filet Mignon cooked to medium and with au-grauton potatoes that tasted heavenly. The steak cut like butter and melted in our mouths. For dessert, I got the creme Burlee and my daughter got a slice of mud pie. Both were excellent as desserts are almost always great tasting. The atmosphere was really relaxing, nice music. As another reviewer pointed out, they could use a little more color on the decor but besides that, it was a wonderful experience!
(5)
Jim B.
Every large city has a restaurant like Carver's ... and just like Carver's, they stand out as the final bastion, defending the preparation and consumption of high quality Beef, while sitting at old style furniture that screams 1970's steakhouse ... and so it should. We need these places that fill us with nostalgia and red meat, salad and baked potato (but of course). However, Carvers has gone on to offer other discerning appetizers, with a decent selection of red wines, and a nice selection of whiskey behind the bar. I had the Prime Rib, since it is the telling cut of meat, indicating the true skill of their grill staff ... in a word ... superb. I prefer a level of doneness in my meat that we do not have a name for in the USA, but is named (and enjoyed) in Europe. It is midway between Rare and Medium Rare and is typified by deep red meat, yet warm. Called "Nach Blutich" in Germany ... it basically means "still or almost bleeding". They know how to cook to this standard at Carvers. For a true carnivore, it is something akin to ecstasy. Try a little Au Jus and raw horseradish for an extra taste fest. The staff were good, but overloaded with too many tables to manage completely; one party of 30 people, had only two servers. Still the staff tried very hard, and kept us entertained with light conversation and fairly quick service. Average cleanliness. A good test of a restaurant's quality? Sit back and listen to and observe the other diners. Are they happy? Are they laughing, talking, smiling? Does their waiter intrude, or is he or she welcomed? If the general consensus is happy ... the restaurant is normally very good. Carver's passed this test as well. Good food, good times, pleasant staff ... what are you waiting for?
(4)
Troy R.
Great steak. Expensive but good. I recommend adding style to your steak. The waiter was great.
(5)
Jerry M.
We were a party of six we all enjoyed our food. Service was good. The only bad food was the rack of lamb it was hard to cut and was sent back. I would come back. Jerry
(4)
Rachael H.
I was in a group of 14 on NYE, I was glad Carvers was able to entertain our reservation. That's the positive. The negatives, there was one wine list for a group. Our server finally decided to get some more to speed up service. Next, the bread was served with the first course. In a big group setting, getting food out takes longer so bread should be served as soon as everyone has ordered. I ordered seared ahi and it was overcooked. My boyfriend had the prime rib and asked for rare, it was also overcooked. Overall, the food was not up to standard, probably due to the group size. I've been to Carvers before and had a pleasant experience before.
(2)
Emily J.
Hubs and I celebrate our Wedding Anniversary here every year. But the last few times we have made reservations, and received crappy tables in the Bar area. Not Romantic. Service was not to great, we honestly felt ignored. The service is why we are not returning to Carvers. The food is good, but the service turned us off for good.
(3)
Adria D.
Amazing food. We had the filet migon' with the sweet bake potato. Food was delish and our server was just as great. Definitely will come back.
(5)
Daniel Y.
All I could think about as I sat down here was prime rib. I was dreaming about it the other night and it came true. It's was so good I suddenly questioned if it was real. In a meeting with Agent Smith, Cypher makes the following remark while eating a steak: "You know, I know this steak doesn't exist. I know that when I put it in my mouth, the Matrix is telling my brain that it is juicy and delicious. After nine years, you know what I realize? Ignorance is bliss." Do you agree with Cypher that ignorance is bliss in the context of the Matrix? I woke up and my belly was full and was ready for my next food adventure on this planet we call Earth.
(4)
Dave K.
Ate here mid-November 2014 and I must say, the beef was from a different planet than my last visit. Perhaps the best bone in NY Strip I've ever had. I forget the rest of what I had because the quality of the Strip was that good. Oddly tender for a NY and fantastic flavor. No lose situation for sure. Hats off to management for changing beef suppliers. I'll eat here again next visit without fail.
(5)
Jennifer F.
Superb service with incredible food...LOVE! The Ahi Tuna could use some flavoring and if it were me, I would get rid of the mayonnaise based sauce..not flavorful enough for the calories....and I would reduce the dressings on the salad...but... I had the rack of lamb which was so incredibly amazing, I nearly died and went to heaven...I am still trying to recreate the sauce in my head... When I come back, I will go back!
(5)
Crissy S.
After being to Carvers a number of times I wish I could give them over five stars! To start off with appetizers, their twist on calamari is delicious. The calamari is a bit thicker than most places serve and has a wonderfully (light) spicy sauce it's served with. The cheese plate is also a great way to start, the crackers and apple slices served with it are wonderful pairings. For dinner I'm a creature of habit - the filet mignon with fries. I tend to be very picky about how my meet is cooked (I like it medium but without actually having blood) and every server I have had manages to convey my request to the chef perfectly. Everything is wonderfully seasoned and portion sizes are appropriate, I've never left hungry and coworkers who order larger cuts normally end up with to go boxes. Even their wine servings are generous compared to other eateries in the area. The decor is pleasant (a bit dark on the lighting) but tables are spaced out and certainly not crowded together.
(5)
Andrew S.
My experiences with Carvers are pretty mixed. I've been a number of times and it's definately one of the finer restaurants in this part of Sandy - mind you that's not saying a lot, most in the area is all fast food or mainstream chains. The quality of both the food and service seem to be somewhat inconsistent. I think it's really just the luck of the draw on who the chef is for the night and which server you get. For me, if I'm going to pay $100+ for a meal for two, I expect something better than this, the last visit was nothing but mediocre both in food quality and service. In this price range, you expect something a little more. So, sorry Carvers - here's a mediocre 3 stars back at you.
(3)
Matt I.
I recently went to Carvers for a business dinner with an important partner/client. They were very accommodating and when they found out our group was a little bigger than expected they were able to move us to a bigger space, in a back room that was very private. For Starters: They brought out some complimentary baked bread that was very good and reminded me of bread my grandma used to make. We ordered the Bruschetta, Grilled Brie and the Calamari Fritti. None of these starters were so memorable that they will be in my daydreams later on, but they were quickly consumed by the group and I didn't hear any complaints. For Dinner: I had the 11 oz Carvers Cut Filet Mignon, it was cooked to a perfect Medium Rare, and it was seasoned just right and had a great texture. I decided to go with the Baked Sweet Potato and it was a nice compliment to the steak, and was lightly covered in butter and cinnamon. The rest of our group 20+ people all seemed to enjoy their dinners. Price: Most of the Starters fall in the $10-15 range, and the main courses will range from $20-40 depending on what you order. Overall if you are looking for a nicer dining experience then I recommend trying out Carvers, and for a large group or client entertaining this will now be on my list to consider.
(4)
Chris K.
My girlfriend and I went to Carvers for our anniversary with moderate expectations, mostly because of the location and the style of the building (it's nestled away behind car lots and a hotel). We were completely blown away. The food was fantastic. Our waiter was funny and friendly, and the design of the interior is gorgeous. We are definitely going again.
(5)
Blake H.
Great atmosphere. Great service. Spectacular food. Best dinner that I've had in a while & server "Jesse" was awesome. No problems getting seated WITHOUT a reservations and, as a biz traveler, I NEVER use "open-table" like another reviewer mentioned unless I want to succumb to a typical chain-like experience. This was anything but that. I little more than I wanted to spend but worth it. Thanks Jessie, chef, & team.
(5)
Julie E.
My husband and I went to Carvers for a night out without the kids. It has a beautiful, intimate atmosphere. The staff was friendly. The food was delicious. We had the Cajun lamb chops as our appetizer. They were amazing and so tender!!! We each had the filet mignon with bleu Bayou style. They were cooked perfectly and then seasoning was spot on. Everything was SO GOOD!!!
(5)
Wendy S.
Food and Serve were fantastic! Angie was great!
(5)
Allee F.
The best steaks in town. By far. Their staff is excellent, the steaks and appetizers were untouchable, &dessert was amazing. I have experienced quality service. A+++++!
(5)
Todd B.
I went to this restaurant because I'm staying next door on business travel, but it turned out to be a superb choice. The rustic upscale steak house also specializes in seafood, and I was attracted to a number of the dishes including crabcakes, hazelnut crusted halibut, and of course, the steaks. I was in the mood for something healthy, so I chose the pear/feta salad with fresh grilled salmon on top. It came in a large portion, and was incredibly tasty. My Columbia Crest "Two Twins" Cab also was excellent, and the service was friendly and attentive. I recommend it, especially if you are are in the area for a night or two.
(4)
Alan H.
It was good, could have used more seasoning on the steak. The spinach salad was good; I think some blue cheese on it would kick it up a notch. The menu offers some unique flavor combinations. The music needs to be turned down to add to a nicer overall experience. If you haven't tried the place try it.
(3)
Matt R.
Went into Carvers on a Tuesday evening and was blown off by the hostess. Not sure if it was because I was solo or not but I was annoyed by the fact that the hostess sat the family ahead of me and then proceeded to go to other tables where people were already dining and left me standing there unattended. Restaurants of this nature are always overpriced and typically set themselves apart with quality service. The place was dead and I thought they would have benefited from my business but I guess not...so I went across the street to Iggy's where the service was impeccable and the meal was half the price. You snooze you lose.
(1)
Robert G.
Food was very good; server was friendly but professional, and attentive without hovering. Will definitely be back.
(5)
Michael P.
I've been here a handful of times and it's always been as part of a banquet, so take that into account. As someone who worked food service for a few years, I'd hate to be judged solely on large parties. That disclaimer being posted, I've never had a meal here that justified the per plate price. None have ever been completely awful, but in every circumstance Sizzler would have been better. Wilted, overdressed salads; Adequately cooked but bland entrees and un-impressive sides; Nearly inedible desserts - seriously, a crust on a mud pie should not need a jackhammer to cut through. It's still a small step up from the in-edible food at Madeline's, but the next time that work / friends / family book an event here, I'm going to pass.
(2)
Jack W.
From my first experience this place is overrated! Rib eye medium rare and a cheese cake! Rib eye was very chewy in medium rare! Need to get better quality steaks! The cheese cake with raspberry sauce was excellent!
(2)
Mike L.
Best Prime Rib I have ever had, and I have had quite a few! Cooked just right, great flavor, juicy, very good horse radish (a must with Prime Rib). Ordered a side of Asparagus - perfect! Very comfortable atmosphere, nice for a relaxed but upscale resturant. Pricing is in line with other fine restaurants in the valley. You will not leave hungry.
(4)
Judee P.
The ambiance is really nice. The staff is very attentive and nice the steaks were really good. I had the prime rib and it was amazing. I ate the whole thing and usually on a good steak i only have 4 bites and I'm done. My boyfriend had the rib eye which was also cooked to perfection. it was tender and melted in your mouth yummy. however I'm not a fan of the mash potatoes. I would say choose another side. the vegetables medley were good I think they were grilled not steamed like most places which gives it the smokey taste. Clam Chowder was good not Monterey, CA clam chowder good for me, but a solid second place. I wish I got more clams. I like the bits of beacon in it. I do wish the chowder was a bit thicker. Dessert: I really wish that it was amazing like I've read in other post, but it was not creme brulee tasted like flan. NY cheese cake was good but not amazing I can get this at a grocery store. In the area try it out the steak and hospitality is worth it.
(4)
W S.
This place is hard to beat! It's a little on the spendy side but I found it to be well worth the price. Get the whisky peppercorn steak!
(5)
Brittany L.
This place was amazing. We had a fantastic server, who was attentive but not overly so. The food was fantastic. I had their clam chowder and it was definitely the best in Utah, and it definitely rivals clam chowders in SF's pier 39. The sourdough bread was fantastic with the soup too. I also had the carvers cut filet mignon and it was wonderful. Great flavor and very tender. My husband had the ribeye and loved his too. Yes, it was expensive (they are on restaurant.com , so those coupons help) but it is totally worth it. The food was fantastic (and you get a lot of it) and we will definitely be back!
(4)
Jesse H.
Easily the best steak house in the south valley, but the price means you'll need either deep pockets or a special occasion to dine here. I've never had a bad experience in the several times my wife and I have come here for dinner.
(5)
Julia K.
Two caveats about this review: I am mostly vegetarian (pescatarian) and I am comparing this to everywhere else I ate in Sandy, UT, which was all chains and pretty gross. I had the pear and feta salad with grilled salmon here, and it was really, really delicious! The salad was fresh and well-balanced, with nice, crunchy ripe pears and lots of greens. The grilled salmon on top was perfectly cooked and flavorful. Service was friendly and moderately fast. Granted, this says nothing about how their steaks are, so ask someone else if you're a steak eater :)
(4)
Sam S.
Tucked away in the Utah Auto Mall, despite its unusual location Carvers Steaks & Chops is a great restaurant. As the name implies they serve up steaks, lamb and pork chops, and of course all the fixings like mashed potatoes, vegetables, salads, etc., that make it a meal. Inside the restaurant is very nice and has great ambiance. Service is always great. Although menu items are a little pricey, the quality of food is worth the cost.
(4)
Justin H.
Pretty good food and nice waitstaff. I always get food to-go from here because I usually stay near by when I'm in town visiting for work so it's close and convenient. The prices are steep but the food is good, I really have no complaints.
(3)
Shaun C.
Yummo! Loved this food. Best prime rib ever. The ambiance was super.
(5)
Doug D.
Good food, Maybe it's just a general Utah trait, but very short pours on the martinis. Main course took a long time.
(3)
Dawnielle D.
Great food, excellent service and ambiance. Would definitely go back if I come back to Utah.
(5)
Jesse Y.
The steak I got was was under seasoned and undercooked. I asked for Medium-well and the steak came really rare. I was informed by the waiter that the cook usually under cooks. You can get a starter of soup or salad. I got the soup(clam Chowder) but it was runny and the clams and veg where very small. The salad my wife received was better. She picked the prime rib,which was large, but it was under seasoned . Was it an off day. Don't know, but if you pay these prices you would expect the food to be top notch no matter what. I had better stuff at other restaurants. Especially for the price I would expect better.
(2)
Ryan R.
The parking lot is full of potholes, which didn't leave a good first impression. The service was good but the food was pretty hit and miss. The KC strip steak was cooked to order and pretty good. My wife ordered a prime rib that she said smelled like feet and didn't taste any better. We're not sure if it was just a bad cut of beef or what. They allowed her to switch to a ribeye which was good aside from being somewhat unseasoned. $5-8 is too much to dress up a steak IMO, but at least they're upfront about pricing unlike some places.
(2)
David B.
This place must be getting propped up by business travelers in the hotels right near by - when your choices are chains or Carvers, it's easy to choose Carvers (especially if you can expense the meal). However, it's barely worth it. I'd rather have food that doesn't try to be something else other than what it is than continue to eat at Carvers. While they do supply healthy pours of wine, the steaks just simply don't have the flavor or quality that I expect from a restaurant positioning itself as an upscale steakhouse. I've had their fillet many times in the last few years, and the meat quality has gone down. It seems like the sides are intended to distract you from noticing this. Overall, while the decor is nice, the food is uninspired, even tired. Spend your money elsewhere.
(2)
Charity D.
I love their steaks and cordon blue. The service was friendly and helpful as well. Their prices are not bad either.
(5)
Amanda D.
I've been here twice and have really enjoyed my experience each time. Steaks have always been cooked as requested and the wait staff is very attentive. Would definitely recommend this place.
(4)
Douglas S.
This is really just like a chain steakhouse but you pay more $$.
(2)
Greg T.
Pricey, but fantastic Prime Rib. It's also a great place for a holiday party. Great atmosphere!
(4)
Nina L.
We stayed in Sandy for our ski trip weekend and found this locally-owned restaurant just across the street from our hotel. With the abundance of chain restaurants in the area, we thought that this would be worth checking out. It's a rustic, cozy dining establishment with great service. We enjoyed the New York Strip that was cooked perfectly with a nice salty crust all around. We also had the spinach salad, asparagus, and sauteed mushrooms, which were also very flavorful and done well. This hidden charm place really surprised me with quality food, great service, and VERY reasonable prices.
(5)
Lisa F.
We went here to celebrate closing on our new home. The service was great. The food was pretty good. There don't seem to be many upscale steakhouses locally so this would have to work. I had the surf & turf and the old man had prime rib. The portions were huge. They have a good wine list. I would definitely go again but compared to places like Mastros, Ruths Chris or Mortons ... not so much. However much better atmosphere that Outback or Tx Roadhouse.
(3)
Sandy M.
I recently moved here from San Francisco, and my first quest in the area was to find some decent restaurants to eat at. There are tons of chain restaurants, and very few originals. Carver's has somewhat the feel of a midscale chain (Hungry Hunter - Paragon Restaurant Group type place), but the atmosphere is cozy, the people are friendly, and it doesn't have that uptight Utah feel (sorry!) that I find at many other places. The bartender also pours a good good glass of wine, instead of the two sips I am used to getting in Utah. Give this place a try. The food is really good and the service too.
Takes Reservations : Yes Delivery : No Take-out : Yes Accepts Credit Cards : Yes Good For : Dinner Parking : Private Lot Bike Parking : Yes Wheelchair Accessible : Yes Good for Kids : No Good for Groups : Yes Attire : Dressy Ambience : Classy Noise Level : Quiet Alcohol : Full Bar Outdoor Seating : Yes Wi-Fi : No Has TV : No Waiter Service : Yes
D Q.
Another great visit. Enjoyed a prime rib with a great glad of wine. Service was very good, I've had this female server before and she's great. My first visit here was rough but my last couple have been great.
(4)Robert L.
Dinner at Carvers begins upon entering the building. The atmosphere is warm, inviting and comfortable. It is easy to carry on a conversation but not sterile. The coconut shrimp appetizer was excellent. The shrimp were large and meaty, with a light coconut crust. The calamari appetizer is among the best calamari I have had, meaty not rubbery, and had a mild spicy flavor. I greatly enjoy their spinach salad, with cranberries and sparse pecans in a very delicate dressing. My wife and I shared a loaded baked potato that accompanied our 14 oz rib eye steak, medium rare. The steak was very tender, hot in the center, and had excellent flavor with a faint taste of grill. Finally, when I'm particularly in the mood for a larger meal, I like their bread pudding. Very good. The atmosphere at Carvers is amongst the most appealing of all restaurants, for me. We enjoyed a very wonderful evening with our friends.
(4)John C.
Loved the food and service here. The only thing I would change would be the dark decor. They need to lighten it up a bit more with some lights or white paint on the walls. Other than that this steak house is awesome for Utah standards.
(4)D Q.
Another great visit. Enjoyed a prime rib with a great glad of wine. Service was very good, I've had this female server before and she's great. My first visit here was rough but my last couple have been great.
(4)Robert L.
Dinner at Carvers begins upon entering the building. The atmosphere is warm, inviting and comfortable. It is easy to carry on a conversation but not sterile. The coconut shrimp appetizer was excellent. The shrimp were large and meaty, with a light coconut crust. The calamari appetizer is among the best calamari I have had, meaty not rubbery, and had a mild spicy flavor. I greatly enjoy their spinach salad, with cranberries and sparse pecans in a very delicate dressing. My wife and I shared a loaded baked potato that accompanied our 14 oz rib eye steak, medium rare. The steak was very tender, hot in the center, and had excellent flavor with a faint taste of grill. Finally, when I'm particularly in the mood for a larger meal, I like their bread pudding. Very good. The atmosphere at Carvers is amongst the most appealing of all restaurants, for me. We enjoyed a very wonderful evening with our friends.
(4)John C.
Loved the food and service here. The only thing I would change would be the dark decor. They need to lighten it up a bit more with some lights or white paint on the walls. Other than that this steak house is awesome for Utah standards.
(4)Margaux H.
Food and service was good, I had the salmon and it was perfectly cooked. Staff very knowledgeable on wine and food pairings. My co-worker had the Torneados and they were over cooked.
(3)Thérèse HC W.
I did enjoy the food there. The food was wonderful. I've tried their Lobster Farfalle, Rack of Lamb and Taxes Style Rib Eye. They were all awesome. However, the service wasn't so pleasant. The service was slow and our waiter kept disappearing. My friends and I wanted to get something or order something from him a couple times, but it seemed we could never find him. Another thing that upset me is that I called in and reserved a table for 12 a week earlier, but when we got there, they said they couldn't find my reservation. How could this happen? Then who was the lady I talked to on the phone? She even confirmed the reservation with me. Luckily, they still got rooms for us that night, or else our dinner party would be ruin. So the low rating is for their service, not the food. They should give more training to their staff. Otherwise, I wouldn't want to dine here again even though the food is good.
(3)Bobby H.
I was very impressed with this restaurant. We booked it for my Mom's birthday in one of their private rooms. They were very pleasant to work with and made sure we were taken care of while we were there. The private room was very nice and very private. We had about 20 people there, so a pretty big room. The food was pretty great there. We were looking for a steakhouse/seafood restaurant and this place delivered. I got their Ribeye steak without any of the extras or toppings, I wanted the real deal. The conclusion.. It was delicious. Me and my family shared a lot of our dishes so we could try lots of things. There was not one entree that I found that was not good. This place was awesome. Very comfy log cabin kind of feeling. Perfect place for a date night, or if you are just craving some delicious meat. ; )
(4)Chaz B.
This is my first time at this restaurant - and one of the best meals I have ever had. I was traveling on business and the hotel staff strongly recommended this restaurant. Now I know why. I had the stuffed filet mignon, which was outrageously flavorful and cooked exactly as I requested. I also had the shallot mashed and the romaine salad. I ate in the smaller lounge/bar area which had a pleasant vibe to it. Service was prompt and the waitstaff was courteous and available. Tonight's meal was so good I'm seriously considering coming back here tomorrow night too!
(5)Brian H.
I was in town for work and had seen Carvers as a restaurant option. I checked with the hotel staff and they recommended Carvers. We sat at the bar and had a great experience. I had the ribeye. Great taste, texture and flavor! Jesse the bartender had a great knowledge of the wine, liquor and beer selection.
(5)Matthew S.
Food is fantastic and the service can't be beat. You will pay more for it but I believe it is well worth it. You can't go wrong here at all.
(5)Brittney M.
Quality of main dish food is so not worth the price! Had a party of 7 and with being the first patrons there I thought the main dishes would have been great. Chicken was waaay overcooked and the steak was as well. Half of our party didn't eat their main meal. However, the appetizers where yummy. Calamari, stuffed mushrooms and seared tuna mMmm. Nice atmosphere too. Their staff is very nice as well.
(2)Nicole P.
I did a seminar event here for my company. It was great. The room is perfect with great ambience. They have several rooms to choose from depending on your group, my favorite is the library room with the bookshelves and fireplace. The service was great even for a large group. They were quiet and not distracting from the presentation. There were some issues with blocking out noise from the rest of the restaurant but the next time we came they had installed a sliding door to muffle sound. I was super impressed that they heard the feedback and did something. I can't give 5 stars because we were told the food was good but not the best they had ever had. The prime rib is supposed to be their signature but people said the chicken or salmon was better. I had prime rib and it was good but not as flavorful as I like my steak to be, but it was cooked well, just a little pink and tender. But I am one of those people who adds steak sauce because I love flavor.
(4)Krissie S.
Blown away by the staff, food and ambience. I eat out very often and this is the first time I've been so impressed that I couldnt rest until I let everyone know. If you don't eat here, I feel sad for you.
(5)Autumn O.
The food was average. Service was terrible.. Our waitress acted way too busy to help us. The environment itself was pretty but almost too dark. Calamari, king crab legs, and steak were all pretty good but overall I wouldn't go back. If you want a $160 dinner and a better experience then go to Ruth's Chris or Market Street!
(2)Sarah G.
This place is overrated. My pasta was over cooked & far from "al-dente", however the flavor was amazing. Service was terrible. Very slow. Save your money go somewhere else.
(3)Shalom I.
What a horrible experience I specifically said no bacon in my food Got the soup half way through I find bacon Got my fish pasta and again after a few bites sure enough I find bacon My colleague order a salad no dressing and he gets it with dressing Both meals served 10 minutes a part Awful experience Texas road house down the street a world of a different in quality and service I would not recommend
(1)Andy C.
Atmosphere is pleasant and service was pretty solid. The Brie appetizer was excellent as was the spinach salad. My wife had the halibut and it was moist and flavorful. I had the filet special with coconut shrimp. The filet was okay. Cooked MR as ordered but not an amazing piece of meat. The coconut shrimp was awful. They butterfly it and then cook it to death. Avoid it at all costs.
(4)Daniel Y.
All I could think about as I sat down here was prime rib. I was dreaming about it the other night and it came true. It's was so good I suddenly questioned if it was real. In a meeting with Agent Smith, Cypher makes the following remark while eating a steak: "You know, I know this steak doesn't exist. I know that when I put it in my mouth, the Matrix is telling my brain that it is juicy and delicious. After nine years, you know what I realize? Ignorance is bliss." Do you agree with Cypher that ignorance is bliss in the context of the Matrix? I woke up and my belly was full and was ready for my next food adventure on this planet we call Earth.
(4)Dave K.
Ate here mid-November 2014 and I must say, the beef was from a different planet than my last visit. Perhaps the best bone in NY Strip I've ever had. I forget the rest of what I had because the quality of the Strip was that good. Oddly tender for a NY and fantastic flavor. No lose situation for sure. Hats off to management for changing beef suppliers. I'll eat here again next visit without fail.
(5)Jennifer F.
Superb service with incredible food...LOVE! The Ahi Tuna could use some flavoring and if it were me, I would get rid of the mayonnaise based sauce..not flavorful enough for the calories....and I would reduce the dressings on the salad...but... I had the rack of lamb which was so incredibly amazing, I nearly died and went to heaven...I am still trying to recreate the sauce in my head... When I come back, I will go back!
(5)Jean W.
Valentine's dinner choice this year. I've been wanting to return to Carver's for some time. I first fell in love with it at the old Orem location years ago. I had an apple-onion pork chop there that was my inspiration for a homemade specialty that I still make to this day. Plus, Hubby had been having an ache for a steak. So, I figured Carver's to the rescue! First, the place is nice. I like their lobby/waiting area. It's big enough you don't feel like you're being body-checked every time the door opens. Beautifully decorated, nicely appointed restaurant. Our reservation was honored almost immediately, and we were seated in the smaller dining room. We ordered drinks while we looked over the menu. Hubby said it was one of the best whiskey sours he'd had in a while. I ordered a glass of Vega Sindoa Spanish Cabernet, which was nice. But the pour was probably 4 oz. Our waitress brought a bread basket with our salads, which contained a loaf of delicious sourdough. We polished that off pretty quickly and they replaced it with another. Score. I was looking so forward to trying that pork chop again, since I feel like I've become quite good at my own variation(s), perfected over a number of years. Turns out, it was good; better, in fact, than I remember. But I realized it's the apple/onion compote that really puts this dish over the top. The chop itself is relatively standard in flavor makeup, compared to my own. Hubby's 24 oz Porterhouse was something to behold. It was platter-sized. A veritable side of beef. But it looked to be cooked perfectly as he sliced into it. He proceeded to savor each and every bite for the next half hour or so that it took him to eat it all. He said the flavor was spot on, and it couldn't have been more tender. We both had the potatoes au gratin on the side. They were really good, with their chunks of potato, onion, and cheese. We were somewhat tempted to order dessert to go, but in the end we resisted. They have a nice, albeit small, list of desserts that all sounded delectable. Carver's does a nice job of serving the public with an upscale steakhouse. For the price, I was very pleased with the quality of our visit. Great for a nice evening out, or special occasion.
(4)Stephen L.
We used to come here often, prior to getting to addicted with Tiburon. In fact, I brought-in a couple of our company customers to this restaurant, as I loved this restaurant. This restaurant has a good wine list as well. I normally started with either Calamari, stuffed mushroom or seared ahi tuna for appetizer. They are all delicious, the stuffed mushroom is really juicy while the ahi tuna is fresh and nicely touched. Our favorite main dish is their Prime Ribs "Carver Cut" with whiskey peppercorn style... it's just simply delicious and perfectly cooked. I normally order medium cooked, their au jus sauce is really delicious as well. Their coconut shrimps are great as well, they are large and not overcooked, so it is really juicy. I tried their "Rack of Lamb" as well... while it is good, I do not really enjoy as the mint could not really cover the Lamb smell. Another dish that I like is the halibut as they could provide fresh halibut meat with perfect crust. Their clam chowder soup and caesar salad were OK, average, in my mind... We closed with normally shared dessert like Créme Brûlée. I personally added the closing with "Zambuka"...
(4)Jake C.
Went here a few years ago was excellent, went back last week, was terrible. The seared ahi appetizer was very good! I got the $30 prime rib and it was one of the worst I've ever had. I ordered it medium which to me is always a hot pink center, here it was well done and they said that's medium. My dad got the ribeye and it was fair. My mom got the filet Oscar style ordered well done, came out less cooked than mine, and that was the best by far. My wife got the ribs, they were pretty good. All in all I would rather go to Texas Roadhouse across the street and save tones of money and have a good steak.
(2)Sam P.
My wife & I stopped in for dinner when we arrived in Sandy on Saturday night 18 July 2015. I recommend avoiding this restaurant for at least a month, please read ahead. It was just over an hour before closing time, which the door said was 10pm for summer hours. The place was almost empty save for 1 other table in a private room, & no one was at the hostess stand so I had to wait several minutes for someone to notice. It seemed that they would close early because it was so slow, but the waitress was happy to accommodate. The ambiance was very nice. I ordered a filet with au gratin potatoes, & the steak was cooked perfectly. My wife ordered the stuffed salmon with a vegetable medley, she was also enjoying her meal. We had eaten about half the plate when the 1 star event & stern warning to avoid this place happened. Under the 2nd table away from us was a mouse, which after a minute scurried in the direction of the fireplace just as the waitress was coming around. Upon alerting the staff, we were told that the owner of the restaurant had already been informed but hadn't hired an exterminator yet. If this neglect by the owner wasn't enough, we were still expected to pay the bill to the tune of $100+. The bill was put on the table while the staff explained this exterminator issue, & we were repeatedly offer a complimentary cheesecake to-go. We declined then quickly relented, paid the bill & left with our leftovers to-go...into the trash. On our way we asked the staff to inform the owner that the patrons are spotting the rodents, & that they aren't just unsanitary but destructive. Again, I would recommend avoiding this establishment for a while to give the owner some time to get around to dealing with this issue.
(1)Tony L.
We went to Carvers for our anniversary due to its location convenience from home in Sandy. The parking lot seems packed when we arrived, but it did not seem like all the tables filled. The interior felt like a log cabin, we were seated at a corner table with a nice view of the dining area. We started with an appetizer Seared Ahi Tuna. When compared with other fine dining restaurants in the area, it lacked behind on the presentation and a touch of flavor. Next, was Clam Chowder, the soup was decent and they got oyster crackers with it. For main course, I got the Lobster Farfalle, it was very cheesy and almost felt like the lobsters were drowning in different cheeses. The Filet Mignon tasted all right, we thought the presentation was a bit dull. Overall, I am happy to have more variety in the fine dining scene south of the valley. Service was excellent that night.
(4)Kris L.
You get a 4 for overall steak houses from me but a 5 by Salt Lake area standards. I enjoy your atmosphere. It's a little dark for reading the menu but overall very pleasant. Great food. Like the fish, steaks, salad and you always have good vegies. Worth the $$$.
(4)Rod S.
Sadly, it looks like a restaurant in a death spiral. No OpenTable reservations any more. When I called for a reservation I was told 5 pm or 8:30 pm were the only open slots. We took the 5 pm. We were there until 7:30. That should be prime time dining. There were no reservations available, and there were people waiting in the waiting area. Yet, the restaurant was less than half full. That looks like a restaurant only bringing in skeleton crews. Our server was not experienced, and it showed. When the chain first opened many years ago the food was a big jump better than the other casual chains like Outback and Black Angus for just a little more money. My wine group would reserve the large back room several times a year. We'd have around 15 people. We ordered everything. It was pretty good. Over time things slipped, and slipped, and slipped. Finally, even our least demanding members said enough. After a couple years, we heard the local owners bought the place and were not part of the chain. They had brought the food back up to speed. I went a couple times and it was very good again. At least for the price. Whether it's the economy, bad management, the cost of the huge facility, the owners have been cutting corners again. It had been a few months, but my parents wanted to go there again. I went to OpenTable. Not there. I asked at the restaurant and they said they were using a new system. I assume a cheaper system. OpenTable is pretty much required for any restaurant that wants business traffic. I know when I'm looking to take a business associate out to dinner, I go straight to OpenTable to see what's available. So, Carvers is now off the list of places I'll be seeing. It doesn't really matter. The crab cakes didn't taste like crab. It was all soggy filler with hints of crab. I don't know how any bartender can take High West Rye as the main ingredient for a Manhattan and ruin it. Watered down, terrible cheap sweet vermouth, no bitters. Yech. The prime rib was pretty well cooked, but it was chewy and lots of gristle. I assume it's the cheapest cut of choice like Outback uses. However, they still charge the price of good choice. I will be not be back, and I'll remember the many good meals in years gone by.
(1)Queen B.
Upon walking in, we were greeted by the host and seated right away with no wait. It wasnt long before our waiter Steve approached us to go over the menu. Having looked at the menu online the night before, I was able to decide quickly what I wanted. When ever I go to a restaurant, it takes me a while to figure out what they offer and what I like that's on the menu. Having been my daughters and my first time here, we decided to split everything so we could get a taste of everything. I ordered a Spinach salad, my daughter got a Cesar salad. They both were good but I really liked that mine had some apple, crasins, and walnuts mixed with a vinegaret dressing. For the main coarse, I got the chicken cordon blu dish with a light cream type sauce and French fries. The fries tasted good dipped in the cream sauce, the chicken was Ok, a little dry. My daughter got the Filet Mignon cooked to medium and with au-grauton potatoes that tasted heavenly. The steak cut like butter and melted in our mouths. For dessert, I got the creme Burlee and my daughter got a slice of mud pie. Both were excellent as desserts are almost always great tasting. The atmosphere was really relaxing, nice music. As another reviewer pointed out, they could use a little more color on the decor but besides that, it was a wonderful experience!
(5)Jim B.
Every large city has a restaurant like Carver's ... and just like Carver's, they stand out as the final bastion, defending the preparation and consumption of high quality Beef, while sitting at old style furniture that screams 1970's steakhouse ... and so it should. We need these places that fill us with nostalgia and red meat, salad and baked potato (but of course). However, Carvers has gone on to offer other discerning appetizers, with a decent selection of red wines, and a nice selection of whiskey behind the bar. I had the Prime Rib, since it is the telling cut of meat, indicating the true skill of their grill staff ... in a word ... superb. I prefer a level of doneness in my meat that we do not have a name for in the USA, but is named (and enjoyed) in Europe. It is midway between Rare and Medium Rare and is typified by deep red meat, yet warm. Called "Nach Blutich" in Germany ... it basically means "still or almost bleeding". They know how to cook to this standard at Carvers. For a true carnivore, it is something akin to ecstasy. Try a little Au Jus and raw horseradish for an extra taste fest. The staff were good, but overloaded with too many tables to manage completely; one party of 30 people, had only two servers. Still the staff tried very hard, and kept us entertained with light conversation and fairly quick service. Average cleanliness. A good test of a restaurant's quality? Sit back and listen to and observe the other diners. Are they happy? Are they laughing, talking, smiling? Does their waiter intrude, or is he or she welcomed? If the general consensus is happy ... the restaurant is normally very good. Carver's passed this test as well. Good food, good times, pleasant staff ... what are you waiting for?
(4)Troy R.
Great steak. Expensive but good. I recommend adding style to your steak. The waiter was great.
(5)Jerry M.
We were a party of six we all enjoyed our food. Service was good. The only bad food was the rack of lamb it was hard to cut and was sent back. I would come back. Jerry
(4)Rachael H.
I was in a group of 14 on NYE, I was glad Carvers was able to entertain our reservation. That's the positive. The negatives, there was one wine list for a group. Our server finally decided to get some more to speed up service. Next, the bread was served with the first course. In a big group setting, getting food out takes longer so bread should be served as soon as everyone has ordered. I ordered seared ahi and it was overcooked. My boyfriend had the prime rib and asked for rare, it was also overcooked. Overall, the food was not up to standard, probably due to the group size. I've been to Carvers before and had a pleasant experience before.
(2)Emily J.
Hubs and I celebrate our Wedding Anniversary here every year. But the last few times we have made reservations, and received crappy tables in the Bar area. Not Romantic. Service was not to great, we honestly felt ignored. The service is why we are not returning to Carvers. The food is good, but the service turned us off for good.
(3)Adria D.
Amazing food. We had the filet migon' with the sweet bake potato. Food was delish and our server was just as great. Definitely will come back.
(5)Crissy S.
After being to Carvers a number of times I wish I could give them over five stars! To start off with appetizers, their twist on calamari is delicious. The calamari is a bit thicker than most places serve and has a wonderfully (light) spicy sauce it's served with. The cheese plate is also a great way to start, the crackers and apple slices served with it are wonderful pairings. For dinner I'm a creature of habit - the filet mignon with fries. I tend to be very picky about how my meet is cooked (I like it medium but without actually having blood) and every server I have had manages to convey my request to the chef perfectly. Everything is wonderfully seasoned and portion sizes are appropriate, I've never left hungry and coworkers who order larger cuts normally end up with to go boxes. Even their wine servings are generous compared to other eateries in the area. The decor is pleasant (a bit dark on the lighting) but tables are spaced out and certainly not crowded together.
(5)Andrew S.
My experiences with Carvers are pretty mixed. I've been a number of times and it's definately one of the finer restaurants in this part of Sandy - mind you that's not saying a lot, most in the area is all fast food or mainstream chains. The quality of both the food and service seem to be somewhat inconsistent. I think it's really just the luck of the draw on who the chef is for the night and which server you get. For me, if I'm going to pay $100+ for a meal for two, I expect something better than this, the last visit was nothing but mediocre both in food quality and service. In this price range, you expect something a little more. So, sorry Carvers - here's a mediocre 3 stars back at you.
(3)Todd B.
I went to this restaurant because I'm staying next door on business travel, but it turned out to be a superb choice. The rustic upscale steak house also specializes in seafood, and I was attracted to a number of the dishes including crabcakes, hazelnut crusted halibut, and of course, the steaks. I was in the mood for something healthy, so I chose the pear/feta salad with fresh grilled salmon on top. It came in a large portion, and was incredibly tasty. My Columbia Crest "Two Twins" Cab also was excellent, and the service was friendly and attentive. I recommend it, especially if you are are in the area for a night or two.
(4)Matt R.
Went into Carvers on a Tuesday evening and was blown off by the hostess. Not sure if it was because I was solo or not but I was annoyed by the fact that the hostess sat the family ahead of me and then proceeded to go to other tables where people were already dining and left me standing there unattended. Restaurants of this nature are always overpriced and typically set themselves apart with quality service. The place was dead and I thought they would have benefited from my business but I guess not...so I went across the street to Iggy's where the service was impeccable and the meal was half the price. You snooze you lose.
(1)Robert G.
Food was very good; server was friendly but professional, and attentive without hovering. Will definitely be back.
(5)Matt I.
I recently went to Carvers for a business dinner with an important partner/client. They were very accommodating and when they found out our group was a little bigger than expected they were able to move us to a bigger space, in a back room that was very private. For Starters: They brought out some complimentary baked bread that was very good and reminded me of bread my grandma used to make. We ordered the Bruschetta, Grilled Brie and the Calamari Fritti. None of these starters were so memorable that they will be in my daydreams later on, but they were quickly consumed by the group and I didn't hear any complaints. For Dinner: I had the 11 oz Carvers Cut Filet Mignon, it was cooked to a perfect Medium Rare, and it was seasoned just right and had a great texture. I decided to go with the Baked Sweet Potato and it was a nice compliment to the steak, and was lightly covered in butter and cinnamon. The rest of our group 20+ people all seemed to enjoy their dinners. Price: Most of the Starters fall in the $10-15 range, and the main courses will range from $20-40 depending on what you order. Overall if you are looking for a nicer dining experience then I recommend trying out Carvers, and for a large group or client entertaining this will now be on my list to consider.
(4)Chris K.
My girlfriend and I went to Carvers for our anniversary with moderate expectations, mostly because of the location and the style of the building (it's nestled away behind car lots and a hotel). We were completely blown away. The food was fantastic. Our waiter was funny and friendly, and the design of the interior is gorgeous. We are definitely going again.
(5)Blake H.
Great atmosphere. Great service. Spectacular food. Best dinner that I've had in a while & server "Jesse" was awesome. No problems getting seated WITHOUT a reservations and, as a biz traveler, I NEVER use "open-table" like another reviewer mentioned unless I want to succumb to a typical chain-like experience. This was anything but that. I little more than I wanted to spend but worth it. Thanks Jessie, chef, & team.
(5)Julie E.
My husband and I went to Carvers for a night out without the kids. It has a beautiful, intimate atmosphere. The staff was friendly. The food was delicious. We had the Cajun lamb chops as our appetizer. They were amazing and so tender!!! We each had the filet mignon with bleu Bayou style. They were cooked perfectly and then seasoning was spot on. Everything was SO GOOD!!!
(5)Wendy S.
Food and Serve were fantastic! Angie was great!
(5)Allee F.
The best steaks in town. By far. Their staff is excellent, the steaks and appetizers were untouchable, &dessert was amazing. I have experienced quality service. A+++++!
(5)Alan H.
It was good, could have used more seasoning on the steak. The spinach salad was good; I think some blue cheese on it would kick it up a notch. The menu offers some unique flavor combinations. The music needs to be turned down to add to a nicer overall experience. If you haven't tried the place try it.
(3)Michael P.
I've been here a handful of times and it's always been as part of a banquet, so take that into account. As someone who worked food service for a few years, I'd hate to be judged solely on large parties. That disclaimer being posted, I've never had a meal here that justified the per plate price. None have ever been completely awful, but in every circumstance Sizzler would have been better. Wilted, overdressed salads; Adequately cooked but bland entrees and un-impressive sides; Nearly inedible desserts - seriously, a crust on a mud pie should not need a jackhammer to cut through. It's still a small step up from the in-edible food at Madeline's, but the next time that work / friends / family book an event here, I'm going to pass.
(2)Jack W.
From my first experience this place is overrated! Rib eye medium rare and a cheese cake! Rib eye was very chewy in medium rare! Need to get better quality steaks! The cheese cake with raspberry sauce was excellent!
(2)Mike L.
Best Prime Rib I have ever had, and I have had quite a few! Cooked just right, great flavor, juicy, very good horse radish (a must with Prime Rib). Ordered a side of Asparagus - perfect! Very comfortable atmosphere, nice for a relaxed but upscale resturant. Pricing is in line with other fine restaurants in the valley. You will not leave hungry.
(4)Ryan G.
Awesome rib eye after a day of snowboarding! Great atmosphere.
(5)Judee P.
The ambiance is really nice. The staff is very attentive and nice the steaks were really good. I had the prime rib and it was amazing. I ate the whole thing and usually on a good steak i only have 4 bites and I'm done. My boyfriend had the rib eye which was also cooked to perfection. it was tender and melted in your mouth yummy. however I'm not a fan of the mash potatoes. I would say choose another side. the vegetables medley were good I think they were grilled not steamed like most places which gives it the smokey taste. Clam Chowder was good not Monterey, CA clam chowder good for me, but a solid second place. I wish I got more clams. I like the bits of beacon in it. I do wish the chowder was a bit thicker. Dessert: I really wish that it was amazing like I've read in other post, but it was not creme brulee tasted like flan. NY cheese cake was good but not amazing I can get this at a grocery store. In the area try it out the steak and hospitality is worth it.
(4)W S.
This place is hard to beat! It's a little on the spendy side but I found it to be well worth the price. Get the whisky peppercorn steak!
(5)Brittany L.
This place was amazing. We had a fantastic server, who was attentive but not overly so. The food was fantastic. I had their clam chowder and it was definitely the best in Utah, and it definitely rivals clam chowders in SF's pier 39. The sourdough bread was fantastic with the soup too. I also had the carvers cut filet mignon and it was wonderful. Great flavor and very tender. My husband had the ribeye and loved his too. Yes, it was expensive (they are on restaurant.com , so those coupons help) but it is totally worth it. The food was fantastic (and you get a lot of it) and we will definitely be back!
(4)Jesse H.
Easily the best steak house in the south valley, but the price means you'll need either deep pockets or a special occasion to dine here. I've never had a bad experience in the several times my wife and I have come here for dinner.
(5)Julia K.
Two caveats about this review: I am mostly vegetarian (pescatarian) and I am comparing this to everywhere else I ate in Sandy, UT, which was all chains and pretty gross. I had the pear and feta salad with grilled salmon here, and it was really, really delicious! The salad was fresh and well-balanced, with nice, crunchy ripe pears and lots of greens. The grilled salmon on top was perfectly cooked and flavorful. Service was friendly and moderately fast. Granted, this says nothing about how their steaks are, so ask someone else if you're a steak eater :)
(4)Sam S.
Tucked away in the Utah Auto Mall, despite its unusual location Carvers Steaks & Chops is a great restaurant. As the name implies they serve up steaks, lamb and pork chops, and of course all the fixings like mashed potatoes, vegetables, salads, etc., that make it a meal. Inside the restaurant is very nice and has great ambiance. Service is always great. Although menu items are a little pricey, the quality of food is worth the cost.
(4)Justin H.
Pretty good food and nice waitstaff. I always get food to-go from here because I usually stay near by when I'm in town visiting for work so it's close and convenient. The prices are steep but the food is good, I really have no complaints.
(3)Shaun C.
Yummo! Loved this food. Best prime rib ever. The ambiance was super.
(5)Doug D.
Good food, Maybe it's just a general Utah trait, but very short pours on the martinis. Main course took a long time.
(3)Dawnielle D.
Great food, excellent service and ambiance. Would definitely go back if I come back to Utah.
(5)Jesse Y.
The steak I got was was under seasoned and undercooked. I asked for Medium-well and the steak came really rare. I was informed by the waiter that the cook usually under cooks. You can get a starter of soup or salad. I got the soup(clam Chowder) but it was runny and the clams and veg where very small. The salad my wife received was better. She picked the prime rib,which was large, but it was under seasoned . Was it an off day. Don't know, but if you pay these prices you would expect the food to be top notch no matter what. I had better stuff at other restaurants. Especially for the price I would expect better.
(2)Ryan R.
The parking lot is full of potholes, which didn't leave a good first impression. The service was good but the food was pretty hit and miss. The KC strip steak was cooked to order and pretty good. My wife ordered a prime rib that she said smelled like feet and didn't taste any better. We're not sure if it was just a bad cut of beef or what. They allowed her to switch to a ribeye which was good aside from being somewhat unseasoned. $5-8 is too much to dress up a steak IMO, but at least they're upfront about pricing unlike some places.
(2)David B.
This place must be getting propped up by business travelers in the hotels right near by - when your choices are chains or Carvers, it's easy to choose Carvers (especially if you can expense the meal). However, it's barely worth it. I'd rather have food that doesn't try to be something else other than what it is than continue to eat at Carvers. While they do supply healthy pours of wine, the steaks just simply don't have the flavor or quality that I expect from a restaurant positioning itself as an upscale steakhouse. I've had their fillet many times in the last few years, and the meat quality has gone down. It seems like the sides are intended to distract you from noticing this. Overall, while the decor is nice, the food is uninspired, even tired. Spend your money elsewhere.
(2)Charity D.
I love their steaks and cordon blue. The service was friendly and helpful as well. Their prices are not bad either.
(5)Amanda D.
I've been here twice and have really enjoyed my experience each time. Steaks have always been cooked as requested and the wait staff is very attentive. Would definitely recommend this place.
(4)Douglas S.
This is really just like a chain steakhouse but you pay more $$.
(2)Greg T.
Pricey, but fantastic Prime Rib. It's also a great place for a holiday party. Great atmosphere!
(4)Nina L.
We stayed in Sandy for our ski trip weekend and found this locally-owned restaurant just across the street from our hotel. With the abundance of chain restaurants in the area, we thought that this would be worth checking out. It's a rustic, cozy dining establishment with great service. We enjoyed the New York Strip that was cooked perfectly with a nice salty crust all around. We also had the spinach salad, asparagus, and sauteed mushrooms, which were also very flavorful and done well. This hidden charm place really surprised me with quality food, great service, and VERY reasonable prices.
(5)Lisa F.
We went here to celebrate closing on our new home. The service was great. The food was pretty good. There don't seem to be many upscale steakhouses locally so this would have to work. I had the surf & turf and the old man had prime rib. The portions were huge. They have a good wine list. I would definitely go again but compared to places like Mastros, Ruths Chris or Mortons ... not so much. However much better atmosphere that Outback or Tx Roadhouse.
(3)Sandy M.
I recently moved here from San Francisco, and my first quest in the area was to find some decent restaurants to eat at. There are tons of chain restaurants, and very few originals. Carver's has somewhat the feel of a midscale chain (Hungry Hunter - Paragon Restaurant Group type place), but the atmosphere is cozy, the people are friendly, and it doesn't have that uptight Utah feel (sorry!) that I find at many other places. The bartender also pours a good good glass of wine, instead of the two sips I am used to getting in Utah. Give this place a try. The food is really good and the service too.
(4)Margaux H.
Food and service was good, I had the salmon and it was perfectly cooked. Staff very knowledgeable on wine and food pairings. My co-worker had the Torneados and they were over cooked.
(3)Thérèse HC W.
I did enjoy the food there. The food was wonderful. I've tried their Lobster Farfalle, Rack of Lamb and Taxes Style Rib Eye. They were all awesome. However, the service wasn't so pleasant. The service was slow and our waiter kept disappearing. My friends and I wanted to get something or order something from him a couple times, but it seemed we could never find him. Another thing that upset me is that I called in and reserved a table for 12 a week earlier, but when we got there, they said they couldn't find my reservation. How could this happen? Then who was the lady I talked to on the phone? She even confirmed the reservation with me. Luckily, they still got rooms for us that night, or else our dinner party would be ruin. So the low rating is for their service, not the food. They should give more training to their staff. Otherwise, I wouldn't want to dine here again even though the food is good.
(3)Bobby H.
I was very impressed with this restaurant. We booked it for my Mom's birthday in one of their private rooms. They were very pleasant to work with and made sure we were taken care of while we were there. The private room was very nice and very private. We had about 20 people there, so a pretty big room. The food was pretty great there. We were looking for a steakhouse/seafood restaurant and this place delivered. I got their Ribeye steak without any of the extras or toppings, I wanted the real deal. The conclusion.. It was delicious. Me and my family shared a lot of our dishes so we could try lots of things. There was not one entree that I found that was not good. This place was awesome. Very comfy log cabin kind of feeling. Perfect place for a date night, or if you are just craving some delicious meat. ; )
(4)Chaz B.
This is my first time at this restaurant - and one of the best meals I have ever had. I was traveling on business and the hotel staff strongly recommended this restaurant. Now I know why. I had the stuffed filet mignon, which was outrageously flavorful and cooked exactly as I requested. I also had the shallot mashed and the romaine salad. I ate in the smaller lounge/bar area which had a pleasant vibe to it. Service was prompt and the waitstaff was courteous and available. Tonight's meal was so good I'm seriously considering coming back here tomorrow night too!
(5)Brian H.
I was in town for work and had seen Carvers as a restaurant option. I checked with the hotel staff and they recommended Carvers. We sat at the bar and had a great experience. I had the ribeye. Great taste, texture and flavor! Jesse the bartender had a great knowledge of the wine, liquor and beer selection.
(5)Ryan G.
Awesome rib eye after a day of snowboarding! Great atmosphere.
(5)Nicole P.
I did a seminar event here for my company. It was great. The room is perfect with great ambience. They have several rooms to choose from depending on your group, my favorite is the library room with the bookshelves and fireplace. The service was great even for a large group. They were quiet and not distracting from the presentation. There were some issues with blocking out noise from the rest of the restaurant but the next time we came they had installed a sliding door to muffle sound. I was super impressed that they heard the feedback and did something. I can't give 5 stars because we were told the food was good but not the best they had ever had. The prime rib is supposed to be their signature but people said the chicken or salmon was better. I had prime rib and it was good but not as flavorful as I like my steak to be, but it was cooked well, just a little pink and tender. But I am one of those people who adds steak sauce because I love flavor.
(4)Krissie S.
Blown away by the staff, food and ambience. I eat out very often and this is the first time I've been so impressed that I couldnt rest until I let everyone know. If you don't eat here, I feel sad for you.
(5)Jake C.
Went here a few years ago was excellent, went back last week, was terrible. The seared ahi appetizer was very good! I got the $30 prime rib and it was one of the worst I've ever had. I ordered it medium which to me is always a hot pink center, here it was well done and they said that's medium. My dad got the ribeye and it was fair. My mom got the filet Oscar style ordered well done, came out less cooked than mine, and that was the best by far. My wife got the ribs, they were pretty good. All in all I would rather go to Texas Roadhouse across the street and save tones of money and have a good steak.
(2)Sam P.
My wife & I stopped in for dinner when we arrived in Sandy on Saturday night 18 July 2015. I recommend avoiding this restaurant for at least a month, please read ahead. It was just over an hour before closing time, which the door said was 10pm for summer hours. The place was almost empty save for 1 other table in a private room, & no one was at the hostess stand so I had to wait several minutes for someone to notice. It seemed that they would close early because it was so slow, but the waitress was happy to accommodate. The ambiance was very nice. I ordered a filet with au gratin potatoes, & the steak was cooked perfectly. My wife ordered the stuffed salmon with a vegetable medley, she was also enjoying her meal. We had eaten about half the plate when the 1 star event & stern warning to avoid this place happened. Under the 2nd table away from us was a mouse, which after a minute scurried in the direction of the fireplace just as the waitress was coming around. Upon alerting the staff, we were told that the owner of the restaurant had already been informed but hadn't hired an exterminator yet. If this neglect by the owner wasn't enough, we were still expected to pay the bill to the tune of $100+. The bill was put on the table while the staff explained this exterminator issue, & we were repeatedly offer a complimentary cheesecake to-go. We declined then quickly relented, paid the bill & left with our leftovers to-go...into the trash. On our way we asked the staff to inform the owner that the patrons are spotting the rodents, & that they aren't just unsanitary but destructive. Again, I would recommend avoiding this establishment for a while to give the owner some time to get around to dealing with this issue.
(1)Matthew S.
Food is fantastic and the service can't be beat. You will pay more for it but I believe it is well worth it. You can't go wrong here at all.
(5)Brittney M.
Quality of main dish food is so not worth the price! Had a party of 7 and with being the first patrons there I thought the main dishes would have been great. Chicken was waaay overcooked and the steak was as well. Half of our party didn't eat their main meal. However, the appetizers where yummy. Calamari, stuffed mushrooms and seared tuna mMmm. Nice atmosphere too. Their staff is very nice as well.
(2)Tony L.
We went to Carvers for our anniversary due to its location convenience from home in Sandy. The parking lot seems packed when we arrived, but it did not seem like all the tables filled. The interior felt like a log cabin, we were seated at a corner table with a nice view of the dining area. We started with an appetizer Seared Ahi Tuna. When compared with other fine dining restaurants in the area, it lacked behind on the presentation and a touch of flavor. Next, was Clam Chowder, the soup was decent and they got oyster crackers with it. For main course, I got the Lobster Farfalle, it was very cheesy and almost felt like the lobsters were drowning in different cheeses. The Filet Mignon tasted all right, we thought the presentation was a bit dull. Overall, I am happy to have more variety in the fine dining scene south of the valley. Service was excellent that night.
(4)Kris L.
You get a 4 for overall steak houses from me but a 5 by Salt Lake area standards. I enjoy your atmosphere. It's a little dark for reading the menu but overall very pleasant. Great food. Like the fish, steaks, salad and you always have good vegies. Worth the $$$.
(4)Autumn O.
The food was average. Service was terrible.. Our waitress acted way too busy to help us. The environment itself was pretty but almost too dark. Calamari, king crab legs, and steak were all pretty good but overall I wouldn't go back. If you want a $160 dinner and a better experience then go to Ruth's Chris or Market Street!
(2)Sarah G.
This place is overrated. My pasta was over cooked & far from "al-dente", however the flavor was amazing. Service was terrible. Very slow. Save your money go somewhere else.
(3)Shalom I.
What a horrible experience I specifically said no bacon in my food Got the soup half way through I find bacon Got my fish pasta and again after a few bites sure enough I find bacon My colleague order a salad no dressing and he gets it with dressing Both meals served 10 minutes a part Awful experience Texas road house down the street a world of a different in quality and service I would not recommend
(1)Andy C.
Atmosphere is pleasant and service was pretty solid. The Brie appetizer was excellent as was the spinach salad. My wife had the halibut and it was moist and flavorful. I had the filet special with coconut shrimp. The filet was okay. Cooked MR as ordered but not an amazing piece of meat. The coconut shrimp was awful. They butterfly it and then cook it to death. Avoid it at all costs.
(4)Jean W.
Valentine's dinner choice this year. I've been wanting to return to Carver's for some time. I first fell in love with it at the old Orem location years ago. I had an apple-onion pork chop there that was my inspiration for a homemade specialty that I still make to this day. Plus, Hubby had been having an ache for a steak. So, I figured Carver's to the rescue! First, the place is nice. I like their lobby/waiting area. It's big enough you don't feel like you're being body-checked every time the door opens. Beautifully decorated, nicely appointed restaurant. Our reservation was honored almost immediately, and we were seated in the smaller dining room. We ordered drinks while we looked over the menu. Hubby said it was one of the best whiskey sours he'd had in a while. I ordered a glass of Vega Sindoa Spanish Cabernet, which was nice. But the pour was probably 4 oz. Our waitress brought a bread basket with our salads, which contained a loaf of delicious sourdough. We polished that off pretty quickly and they replaced it with another. Score. I was looking so forward to trying that pork chop again, since I feel like I've become quite good at my own variation(s), perfected over a number of years. Turns out, it was good; better, in fact, than I remember. But I realized it's the apple/onion compote that really puts this dish over the top. The chop itself is relatively standard in flavor makeup, compared to my own. Hubby's 24 oz Porterhouse was something to behold. It was platter-sized. A veritable side of beef. But it looked to be cooked perfectly as he sliced into it. He proceeded to savor each and every bite for the next half hour or so that it took him to eat it all. He said the flavor was spot on, and it couldn't have been more tender. We both had the potatoes au gratin on the side. They were really good, with their chunks of potato, onion, and cheese. We were somewhat tempted to order dessert to go, but in the end we resisted. They have a nice, albeit small, list of desserts that all sounded delectable. Carver's does a nice job of serving the public with an upscale steakhouse. For the price, I was very pleased with the quality of our visit. Great for a nice evening out, or special occasion.
(4)Stephen L.
We used to come here often, prior to getting to addicted with Tiburon. In fact, I brought-in a couple of our company customers to this restaurant, as I loved this restaurant. This restaurant has a good wine list as well. I normally started with either Calamari, stuffed mushroom or seared ahi tuna for appetizer. They are all delicious, the stuffed mushroom is really juicy while the ahi tuna is fresh and nicely touched. Our favorite main dish is their Prime Ribs "Carver Cut" with whiskey peppercorn style... it's just simply delicious and perfectly cooked. I normally order medium cooked, their au jus sauce is really delicious as well. Their coconut shrimps are great as well, they are large and not overcooked, so it is really juicy. I tried their "Rack of Lamb" as well... while it is good, I do not really enjoy as the mint could not really cover the Lamb smell. Another dish that I like is the halibut as they could provide fresh halibut meat with perfect crust. Their clam chowder soup and caesar salad were OK, average, in my mind... We closed with normally shared dessert like Créme Brûlée. I personally added the closing with "Zambuka"...
(4)Rod S.
Sadly, it looks like a restaurant in a death spiral. No OpenTable reservations any more. When I called for a reservation I was told 5 pm or 8:30 pm were the only open slots. We took the 5 pm. We were there until 7:30. That should be prime time dining. There were no reservations available, and there were people waiting in the waiting area. Yet, the restaurant was less than half full. That looks like a restaurant only bringing in skeleton crews. Our server was not experienced, and it showed. When the chain first opened many years ago the food was a big jump better than the other casual chains like Outback and Black Angus for just a little more money. My wine group would reserve the large back room several times a year. We'd have around 15 people. We ordered everything. It was pretty good. Over time things slipped, and slipped, and slipped. Finally, even our least demanding members said enough. After a couple years, we heard the local owners bought the place and were not part of the chain. They had brought the food back up to speed. I went a couple times and it was very good again. At least for the price. Whether it's the economy, bad management, the cost of the huge facility, the owners have been cutting corners again. It had been a few months, but my parents wanted to go there again. I went to OpenTable. Not there. I asked at the restaurant and they said they were using a new system. I assume a cheaper system. OpenTable is pretty much required for any restaurant that wants business traffic. I know when I'm looking to take a business associate out to dinner, I go straight to OpenTable to see what's available. So, Carvers is now off the list of places I'll be seeing. It doesn't really matter. The crab cakes didn't taste like crab. It was all soggy filler with hints of crab. I don't know how any bartender can take High West Rye as the main ingredient for a Manhattan and ruin it. Watered down, terrible cheap sweet vermouth, no bitters. Yech. The prime rib was pretty well cooked, but it was chewy and lots of gristle. I assume it's the cheapest cut of choice like Outback uses. However, they still charge the price of good choice. I will be not be back, and I'll remember the many good meals in years gone by.
(1)Queen B.
Upon walking in, we were greeted by the host and seated right away with no wait. It wasnt long before our waiter Steve approached us to go over the menu. Having looked at the menu online the night before, I was able to decide quickly what I wanted. When ever I go to a restaurant, it takes me a while to figure out what they offer and what I like that's on the menu. Having been my daughters and my first time here, we decided to split everything so we could get a taste of everything. I ordered a Spinach salad, my daughter got a Cesar salad. They both were good but I really liked that mine had some apple, crasins, and walnuts mixed with a vinegaret dressing. For the main coarse, I got the chicken cordon blu dish with a light cream type sauce and French fries. The fries tasted good dipped in the cream sauce, the chicken was Ok, a little dry. My daughter got the Filet Mignon cooked to medium and with au-grauton potatoes that tasted heavenly. The steak cut like butter and melted in our mouths. For dessert, I got the creme Burlee and my daughter got a slice of mud pie. Both were excellent as desserts are almost always great tasting. The atmosphere was really relaxing, nice music. As another reviewer pointed out, they could use a little more color on the decor but besides that, it was a wonderful experience!
(5)Jim B.
Every large city has a restaurant like Carver's ... and just like Carver's, they stand out as the final bastion, defending the preparation and consumption of high quality Beef, while sitting at old style furniture that screams 1970's steakhouse ... and so it should. We need these places that fill us with nostalgia and red meat, salad and baked potato (but of course). However, Carvers has gone on to offer other discerning appetizers, with a decent selection of red wines, and a nice selection of whiskey behind the bar. I had the Prime Rib, since it is the telling cut of meat, indicating the true skill of their grill staff ... in a word ... superb. I prefer a level of doneness in my meat that we do not have a name for in the USA, but is named (and enjoyed) in Europe. It is midway between Rare and Medium Rare and is typified by deep red meat, yet warm. Called "Nach Blutich" in Germany ... it basically means "still or almost bleeding". They know how to cook to this standard at Carvers. For a true carnivore, it is something akin to ecstasy. Try a little Au Jus and raw horseradish for an extra taste fest. The staff were good, but overloaded with too many tables to manage completely; one party of 30 people, had only two servers. Still the staff tried very hard, and kept us entertained with light conversation and fairly quick service. Average cleanliness. A good test of a restaurant's quality? Sit back and listen to and observe the other diners. Are they happy? Are they laughing, talking, smiling? Does their waiter intrude, or is he or she welcomed? If the general consensus is happy ... the restaurant is normally very good. Carver's passed this test as well. Good food, good times, pleasant staff ... what are you waiting for?
(4)Troy R.
Great steak. Expensive but good. I recommend adding style to your steak. The waiter was great.
(5)Jerry M.
We were a party of six we all enjoyed our food. Service was good. The only bad food was the rack of lamb it was hard to cut and was sent back. I would come back. Jerry
(4)Rachael H.
I was in a group of 14 on NYE, I was glad Carvers was able to entertain our reservation. That's the positive. The negatives, there was one wine list for a group. Our server finally decided to get some more to speed up service. Next, the bread was served with the first course. In a big group setting, getting food out takes longer so bread should be served as soon as everyone has ordered. I ordered seared ahi and it was overcooked. My boyfriend had the prime rib and asked for rare, it was also overcooked. Overall, the food was not up to standard, probably due to the group size. I've been to Carvers before and had a pleasant experience before.
(2)Emily J.
Hubs and I celebrate our Wedding Anniversary here every year. But the last few times we have made reservations, and received crappy tables in the Bar area. Not Romantic. Service was not to great, we honestly felt ignored. The service is why we are not returning to Carvers. The food is good, but the service turned us off for good.
(3)Adria D.
Amazing food. We had the filet migon' with the sweet bake potato. Food was delish and our server was just as great. Definitely will come back.
(5)Daniel Y.
All I could think about as I sat down here was prime rib. I was dreaming about it the other night and it came true. It's was so good I suddenly questioned if it was real. In a meeting with Agent Smith, Cypher makes the following remark while eating a steak: "You know, I know this steak doesn't exist. I know that when I put it in my mouth, the Matrix is telling my brain that it is juicy and delicious. After nine years, you know what I realize? Ignorance is bliss." Do you agree with Cypher that ignorance is bliss in the context of the Matrix? I woke up and my belly was full and was ready for my next food adventure on this planet we call Earth.
(4)Dave K.
Ate here mid-November 2014 and I must say, the beef was from a different planet than my last visit. Perhaps the best bone in NY Strip I've ever had. I forget the rest of what I had because the quality of the Strip was that good. Oddly tender for a NY and fantastic flavor. No lose situation for sure. Hats off to management for changing beef suppliers. I'll eat here again next visit without fail.
(5)Jennifer F.
Superb service with incredible food...LOVE! The Ahi Tuna could use some flavoring and if it were me, I would get rid of the mayonnaise based sauce..not flavorful enough for the calories....and I would reduce the dressings on the salad...but... I had the rack of lamb which was so incredibly amazing, I nearly died and went to heaven...I am still trying to recreate the sauce in my head... When I come back, I will go back!
(5)Crissy S.
After being to Carvers a number of times I wish I could give them over five stars! To start off with appetizers, their twist on calamari is delicious. The calamari is a bit thicker than most places serve and has a wonderfully (light) spicy sauce it's served with. The cheese plate is also a great way to start, the crackers and apple slices served with it are wonderful pairings. For dinner I'm a creature of habit - the filet mignon with fries. I tend to be very picky about how my meet is cooked (I like it medium but without actually having blood) and every server I have had manages to convey my request to the chef perfectly. Everything is wonderfully seasoned and portion sizes are appropriate, I've never left hungry and coworkers who order larger cuts normally end up with to go boxes. Even their wine servings are generous compared to other eateries in the area. The decor is pleasant (a bit dark on the lighting) but tables are spaced out and certainly not crowded together.
(5)Andrew S.
My experiences with Carvers are pretty mixed. I've been a number of times and it's definately one of the finer restaurants in this part of Sandy - mind you that's not saying a lot, most in the area is all fast food or mainstream chains. The quality of both the food and service seem to be somewhat inconsistent. I think it's really just the luck of the draw on who the chef is for the night and which server you get. For me, if I'm going to pay $100+ for a meal for two, I expect something better than this, the last visit was nothing but mediocre both in food quality and service. In this price range, you expect something a little more. So, sorry Carvers - here's a mediocre 3 stars back at you.
(3)Matt I.
I recently went to Carvers for a business dinner with an important partner/client. They were very accommodating and when they found out our group was a little bigger than expected they were able to move us to a bigger space, in a back room that was very private. For Starters: They brought out some complimentary baked bread that was very good and reminded me of bread my grandma used to make. We ordered the Bruschetta, Grilled Brie and the Calamari Fritti. None of these starters were so memorable that they will be in my daydreams later on, but they were quickly consumed by the group and I didn't hear any complaints. For Dinner: I had the 11 oz Carvers Cut Filet Mignon, it was cooked to a perfect Medium Rare, and it was seasoned just right and had a great texture. I decided to go with the Baked Sweet Potato and it was a nice compliment to the steak, and was lightly covered in butter and cinnamon. The rest of our group 20+ people all seemed to enjoy their dinners. Price: Most of the Starters fall in the $10-15 range, and the main courses will range from $20-40 depending on what you order. Overall if you are looking for a nicer dining experience then I recommend trying out Carvers, and for a large group or client entertaining this will now be on my list to consider.
(4)Chris K.
My girlfriend and I went to Carvers for our anniversary with moderate expectations, mostly because of the location and the style of the building (it's nestled away behind car lots and a hotel). We were completely blown away. The food was fantastic. Our waiter was funny and friendly, and the design of the interior is gorgeous. We are definitely going again.
(5)Blake H.
Great atmosphere. Great service. Spectacular food. Best dinner that I've had in a while & server "Jesse" was awesome. No problems getting seated WITHOUT a reservations and, as a biz traveler, I NEVER use "open-table" like another reviewer mentioned unless I want to succumb to a typical chain-like experience. This was anything but that. I little more than I wanted to spend but worth it. Thanks Jessie, chef, & team.
(5)Julie E.
My husband and I went to Carvers for a night out without the kids. It has a beautiful, intimate atmosphere. The staff was friendly. The food was delicious. We had the Cajun lamb chops as our appetizer. They were amazing and so tender!!! We each had the filet mignon with bleu Bayou style. They were cooked perfectly and then seasoning was spot on. Everything was SO GOOD!!!
(5)Wendy S.
Food and Serve were fantastic! Angie was great!
(5)Allee F.
The best steaks in town. By far. Their staff is excellent, the steaks and appetizers were untouchable, &dessert was amazing. I have experienced quality service. A+++++!
(5)Todd B.
I went to this restaurant because I'm staying next door on business travel, but it turned out to be a superb choice. The rustic upscale steak house also specializes in seafood, and I was attracted to a number of the dishes including crabcakes, hazelnut crusted halibut, and of course, the steaks. I was in the mood for something healthy, so I chose the pear/feta salad with fresh grilled salmon on top. It came in a large portion, and was incredibly tasty. My Columbia Crest "Two Twins" Cab also was excellent, and the service was friendly and attentive. I recommend it, especially if you are are in the area for a night or two.
(4)Alan H.
It was good, could have used more seasoning on the steak. The spinach salad was good; I think some blue cheese on it would kick it up a notch. The menu offers some unique flavor combinations. The music needs to be turned down to add to a nicer overall experience. If you haven't tried the place try it.
(3)Matt R.
Went into Carvers on a Tuesday evening and was blown off by the hostess. Not sure if it was because I was solo or not but I was annoyed by the fact that the hostess sat the family ahead of me and then proceeded to go to other tables where people were already dining and left me standing there unattended. Restaurants of this nature are always overpriced and typically set themselves apart with quality service. The place was dead and I thought they would have benefited from my business but I guess not...so I went across the street to Iggy's where the service was impeccable and the meal was half the price. You snooze you lose.
(1)Robert G.
Food was very good; server was friendly but professional, and attentive without hovering. Will definitely be back.
(5)Michael P.
I've been here a handful of times and it's always been as part of a banquet, so take that into account. As someone who worked food service for a few years, I'd hate to be judged solely on large parties. That disclaimer being posted, I've never had a meal here that justified the per plate price. None have ever been completely awful, but in every circumstance Sizzler would have been better. Wilted, overdressed salads; Adequately cooked but bland entrees and un-impressive sides; Nearly inedible desserts - seriously, a crust on a mud pie should not need a jackhammer to cut through. It's still a small step up from the in-edible food at Madeline's, but the next time that work / friends / family book an event here, I'm going to pass.
(2)Jack W.
From my first experience this place is overrated! Rib eye medium rare and a cheese cake! Rib eye was very chewy in medium rare! Need to get better quality steaks! The cheese cake with raspberry sauce was excellent!
(2)Mike L.
Best Prime Rib I have ever had, and I have had quite a few! Cooked just right, great flavor, juicy, very good horse radish (a must with Prime Rib). Ordered a side of Asparagus - perfect! Very comfortable atmosphere, nice for a relaxed but upscale resturant. Pricing is in line with other fine restaurants in the valley. You will not leave hungry.
(4)Judee P.
The ambiance is really nice. The staff is very attentive and nice the steaks were really good. I had the prime rib and it was amazing. I ate the whole thing and usually on a good steak i only have 4 bites and I'm done. My boyfriend had the rib eye which was also cooked to perfection. it was tender and melted in your mouth yummy. however I'm not a fan of the mash potatoes. I would say choose another side. the vegetables medley were good I think they were grilled not steamed like most places which gives it the smokey taste. Clam Chowder was good not Monterey, CA clam chowder good for me, but a solid second place. I wish I got more clams. I like the bits of beacon in it. I do wish the chowder was a bit thicker. Dessert: I really wish that it was amazing like I've read in other post, but it was not creme brulee tasted like flan. NY cheese cake was good but not amazing I can get this at a grocery store. In the area try it out the steak and hospitality is worth it.
(4)W S.
This place is hard to beat! It's a little on the spendy side but I found it to be well worth the price. Get the whisky peppercorn steak!
(5)Brittany L.
This place was amazing. We had a fantastic server, who was attentive but not overly so. The food was fantastic. I had their clam chowder and it was definitely the best in Utah, and it definitely rivals clam chowders in SF's pier 39. The sourdough bread was fantastic with the soup too. I also had the carvers cut filet mignon and it was wonderful. Great flavor and very tender. My husband had the ribeye and loved his too. Yes, it was expensive (they are on restaurant.com , so those coupons help) but it is totally worth it. The food was fantastic (and you get a lot of it) and we will definitely be back!
(4)Jesse H.
Easily the best steak house in the south valley, but the price means you'll need either deep pockets or a special occasion to dine here. I've never had a bad experience in the several times my wife and I have come here for dinner.
(5)Julia K.
Two caveats about this review: I am mostly vegetarian (pescatarian) and I am comparing this to everywhere else I ate in Sandy, UT, which was all chains and pretty gross. I had the pear and feta salad with grilled salmon here, and it was really, really delicious! The salad was fresh and well-balanced, with nice, crunchy ripe pears and lots of greens. The grilled salmon on top was perfectly cooked and flavorful. Service was friendly and moderately fast. Granted, this says nothing about how their steaks are, so ask someone else if you're a steak eater :)
(4)Sam S.
Tucked away in the Utah Auto Mall, despite its unusual location Carvers Steaks & Chops is a great restaurant. As the name implies they serve up steaks, lamb and pork chops, and of course all the fixings like mashed potatoes, vegetables, salads, etc., that make it a meal. Inside the restaurant is very nice and has great ambiance. Service is always great. Although menu items are a little pricey, the quality of food is worth the cost.
(4)Justin H.
Pretty good food and nice waitstaff. I always get food to-go from here because I usually stay near by when I'm in town visiting for work so it's close and convenient. The prices are steep but the food is good, I really have no complaints.
(3)Shaun C.
Yummo! Loved this food. Best prime rib ever. The ambiance was super.
(5)Doug D.
Good food, Maybe it's just a general Utah trait, but very short pours on the martinis. Main course took a long time.
(3)Dawnielle D.
Great food, excellent service and ambiance. Would definitely go back if I come back to Utah.
(5)Jesse Y.
The steak I got was was under seasoned and undercooked. I asked for Medium-well and the steak came really rare. I was informed by the waiter that the cook usually under cooks. You can get a starter of soup or salad. I got the soup(clam Chowder) but it was runny and the clams and veg where very small. The salad my wife received was better. She picked the prime rib,which was large, but it was under seasoned . Was it an off day. Don't know, but if you pay these prices you would expect the food to be top notch no matter what. I had better stuff at other restaurants. Especially for the price I would expect better.
(2)Ryan R.
The parking lot is full of potholes, which didn't leave a good first impression. The service was good but the food was pretty hit and miss. The KC strip steak was cooked to order and pretty good. My wife ordered a prime rib that she said smelled like feet and didn't taste any better. We're not sure if it was just a bad cut of beef or what. They allowed her to switch to a ribeye which was good aside from being somewhat unseasoned. $5-8 is too much to dress up a steak IMO, but at least they're upfront about pricing unlike some places.
(2)David B.
This place must be getting propped up by business travelers in the hotels right near by - when your choices are chains or Carvers, it's easy to choose Carvers (especially if you can expense the meal). However, it's barely worth it. I'd rather have food that doesn't try to be something else other than what it is than continue to eat at Carvers. While they do supply healthy pours of wine, the steaks just simply don't have the flavor or quality that I expect from a restaurant positioning itself as an upscale steakhouse. I've had their fillet many times in the last few years, and the meat quality has gone down. It seems like the sides are intended to distract you from noticing this. Overall, while the decor is nice, the food is uninspired, even tired. Spend your money elsewhere.
(2)Charity D.
I love their steaks and cordon blue. The service was friendly and helpful as well. Their prices are not bad either.
(5)Amanda D.
I've been here twice and have really enjoyed my experience each time. Steaks have always been cooked as requested and the wait staff is very attentive. Would definitely recommend this place.
(4)Douglas S.
This is really just like a chain steakhouse but you pay more $$.
(2)Greg T.
Pricey, but fantastic Prime Rib. It's also a great place for a holiday party. Great atmosphere!
(4)Nina L.
We stayed in Sandy for our ski trip weekend and found this locally-owned restaurant just across the street from our hotel. With the abundance of chain restaurants in the area, we thought that this would be worth checking out. It's a rustic, cozy dining establishment with great service. We enjoyed the New York Strip that was cooked perfectly with a nice salty crust all around. We also had the spinach salad, asparagus, and sauteed mushrooms, which were also very flavorful and done well. This hidden charm place really surprised me with quality food, great service, and VERY reasonable prices.
(5)Lisa F.
We went here to celebrate closing on our new home. The service was great. The food was pretty good. There don't seem to be many upscale steakhouses locally so this would have to work. I had the surf & turf and the old man had prime rib. The portions were huge. They have a good wine list. I would definitely go again but compared to places like Mastros, Ruths Chris or Mortons ... not so much. However much better atmosphere that Outback or Tx Roadhouse.
(3)Sandy M.
I recently moved here from San Francisco, and my first quest in the area was to find some decent restaurants to eat at. There are tons of chain restaurants, and very few originals. Carver's has somewhat the feel of a midscale chain (Hungry Hunter - Paragon Restaurant Group type place), but the atmosphere is cozy, the people are friendly, and it doesn't have that uptight Utah feel (sorry!) that I find at many other places. The bartender also pours a good good glass of wine, instead of the two sips I am used to getting in Utah. Give this place a try. The food is really good and the service too.
(4)