Oquirrh
The milk-braised potatoes stay on the menu whatever else moves, cooked until the milk breaks into curds.
Why go
Andrew and Angie Fuller opened this room in a former diner on 100 South in February 2019, and they run it the old way: he cooks and she works the floor. The restaurant is very small,
Angie told SLUG. There isn't a space dividing the front of house from the kitchen, so there is nowhere to hide
(SLUG). They met at The Copper Onion, where she managed service and he cooked.
Andrew took a line-cook job at a country club at sixteen and has not left a kitchen since. He reads the lack of a local tradition as an opening: Utah is a unique spot. It doesn't have a distinct style of cooking, so it lets us do almost whatever we want with the menu.
The menu turns with the produce. The James Beard Foundation has named him a Best Chef Mountain semifinalist three times, in 2023, 2025 and 2026 (James Beard Foundation).
Scott Evans, who owns Pago and had Fuller as his chef de cuisine there before this room existed, points at one plate to make the case: An example is the milk-braised potatoes. It showcases Drew's ability to transform humble ingredients into complex, elevated fare
(Salt Lake Magazine). Jenny Willden reaches for the same dish three years later and calls Oquirrh her first pick in the city for a date or an occasion (The Infatuation).
Order this / avoid
- Order: the milk-braised potatoes, which Willden writes are
always available and always good
on a menu where almost nothing else is.1 - Order: the confit chicken pot pie in cold weather, a puff pastry lid over confit, fennel mirepoix and mushrooms. It comes on and off the card.3
- Avoid: planning the evening around a dish you read about last year. The board follows the season and Fuller's current obsession.4
What locals & experts say
- Jenny Willden, The Infatuation:
this small restaurant in a former diner space isn't as flashy as other spots in town. Even still, Oquirrh is our top pick for a date night or special occasion dinner in Salt Lake City.
1 - Scott Evans of the Pago Group:
Drew's food is creative and playful yet relatable. He has found the balance between plating beautiful dishes and executing the dishes perfectly.
3 - Salt Lake Magazine, on the 2025 Beard list:
The small dining space exudes warmth and neighborliness with a menu that ebbs and flows with the seasons to include local ingredients and Andrew's current food obsessions.
4
Good to know
- Booking: worth doing, through Tock. The room seats very few.
- Where: 368 East 100 South, a short walk east of the Eccles Theater.
- Who eats here: locals. The pandemic meal kits the Fullers sold off their own front door built the regular trade that still fills it.
- What kind of room it is: a neighborhood restaurant in a converted diner, with work by local artists on the walls that customers have bought.
Verdict
should-visit — Andrew Fuller has been a Beard Mountain semifinalist three times in four years, Scott Evans of Pago names the room and the dish, and Jenny Willden calls it her first pick in the city for a night that matters. Evans had Fuller as his own chef de cuisine, so his praise is a former employer's. The strongest line anyone has published about this kitchen is about potatoes braised in milk, and I have found nothing published on the cooking since October 2025.