Sweet Lake Biscuits & Limeade
Sweet Lake Biscuits & Limeade went through between 1,800 and 3,600 limes a week in 2019.
Why go
Hasen Cone and Teri Rosquist sold limeade at a farmers market from 2009 before they opened this biscuit café on 1700 South in the summer of 2016 (Salt Lake Magazine). Cone told Lydia Martinez on opening day where the biscuit came from: Biscuits and gravy were my morning go-to when I was a single guy. I'd always look for a way to make them just a little unusual. I spent years perfecting my biscuit recipe
(Salt Lake Magazine). Mary Brown Malouf ranked it the best biscuit in Utah in 2019 (Salt Lake Magazine). Braxtyn Birrell of SLUG described it in 2017: The biscuits at Sweet Lake have an exterior crust that is golden brown and slightly crispy, while their interior remains soft and chewy
(SLUG).
Order the Hoss, Sarah Entwistle's pick on Eater's Salt Lake map (Eater). It fills a house biscuit with a fried chicken breast, a fried egg, bacon, cheddar, sausage gravy and green onion (Sweet Lake). Birrell on the chicken: The chicken skin is lightly crunchy and nutty, and the breast meat remains moist and flavorful—there's nothing dry happening here
(SLUG).
Anne Wilson, reviewing it for the Salt Lake Tribune in 2017, set the right expectation: Nothing on the menu really pushes the culinary envelope. But who needs a revolution when all you really want is a hearty meal that is equal parts comfort food and fresh produce that's good for you?
(Salt Lake Tribune).
Order this / avoid
- Order: the Hoss, with a knife and fork. Braxtyn Birrell (SLUG, 2017):
The egg yolk and gravy are luxurious.
3 - Order: eggs Benedict on a biscuit. Anne Wilson (Salt Lake Tribune, 2017) called it
a very good version of eggs Benedict,
withperfectly poached eggs, ham and a lively hollandaise
plus tomato.2 - Order: Conspiracy Cakes, pancakes made from organic wheat the kitchen grinds itself. Braxtyn Birrell (SLUG, 2017) found them hearty rather than fluffy.3
- Drink: a limeade. The house squeezes the limes and sweetens with organic cane sugar, in flavors such as mint, habanero and honeydew cucumber. Anne Wilson (Salt Lake Tribune, 2017):
Twenty ounces is a lot of sugar, even if it's organic cane sugar. Ask for an extra cup so you can share.
2
What locals & experts say
- Mary Brown Malouf, Salt Lake Magazine (2019):
Slightly strange bedmates—limeade is in no way a traditional accompaniment to biscuits—but each of this restaurant's specialties are terrific.
6 - Heather L. King, Utah Stories (2025):
Fluffy biscuit sandwiches, biscuit-based entrees like the Hoss, and creative limeade drinks are all part of a hearty and wallet-friendly breakfast, brunch, or lunch.
8
Good to know
- The room: loud. Anne Wilson (Salt Lake Tribune, 2017):
The space is comfortable, albeit somewhat noisy due to a high ceiling of naked plywood where the ductwork is fully exposed.
2 - Drinks: beer and bubbly from 11:30am on weekdays and 10:30am at weekends.
- Order ahead: the house site takes orders for pickup.
- Where: 54 West 1700 South, south of downtown.
Verdict
should-visit — Go for breakfast in the Ballpark: Southern biscuits built into big sandwiches, with a fresh limeade on the side. Expect comfort food rather than anything new, in a loud room.