January 8 2015
PARK CITY, Utah (January 8, 2015) — The best barbecue in the West has a new home in Salt Lake City.
Bandits Grill & Bar, the famed family-owned barbecue destination that’s become a legendary spot for savory wood-fired staples in Los Angeles and Park City, is proud to announce the grand opening of its newest location in Salt Lake City: Bandits American Grill.
Located at 3176 East 6200 South in Cottonwood Heights, Bandits American Grill is the Bandits family’s fourth restaurant and its second in Utah. It features warm architecture and finishes, along with an inviting summer patio and indoor/outdoor bar.
“We’ve had such a phenomenal experience in Park City, Salt Lake City just seemed the natural fit,” Owner Shane Barber said. “Barbecue is in the heart and soul of the Western frontier, especially here in the valley and the mountains. It’s what sustained the pioneers, fed the miners, and today here at Bandits, is a sure source of a delicious, hearty meal you won’t soon forget.”
Bandits got its start in 1990, when the first Bandits opened in Thousand Oaks, California. The legend swiftly began to spread: Soon proclaimed "Best Barbecue In Los Angeles," the original small restaurant in Thousand Oaks overflowed with devoted fans, and a second Bandits opened in Camarillo. Several years later came Park City, and now, Salt Lake City.
Bandits American Grill in Salt Lake City will be led by executive chefs Miguel Portillo and Jose Lopez and owned by Shane and Jen Barber. Shane and Jen own the Park City location, and at American Grill they oversaw everything from the restaurant’s inviting architecture to its menu.
And the menu is something to behold: Not only does it feature Bandits’ award-winning barbecue, but also new fresh salads, sandwiches and wood-fired seafood and steaks. The restaurant also offers quick lunch specials for local offices, and hosts Salt Lake City’s friendliest — not to mention most delicious — post-work happy hours with a host of food and drink specials.
“Jen and I are all true locals here, and we’re excited for Bandits American Grill to become a great neighborhood spot serving local workers and residents, the community here – really, our neighbors,” Shane said.
“We’re bringing in premium choice-cut or higher Midwest meats, all-natural chicken, fresh sides and vegetables, and the kind of wood-fired slow-cooking that produces the tastiest, most savory, juice-dripping barbecue you’ll find anywhere,” said Barber.
Highlights include hand-cut tri-tip steak that’s slow-roasted and wood-grilled with a choice of seasoning; baby-back ribs seasoned with Bandit’s rub; pulled pork that’s smoked overnight, sauced and served with garlic bread; almond-crusted and pan-seared Idaho rainbow trout; “six-gun salmon” crusted with Jamaican jerk spices and topped with a sweet mango sauce, “colossal onion rings;” and much more.
“This is the real deal,” Shane said. “Come to Bandits, and be sure to come hungry. We can’t wait to welcome and share our barbecue tradition and spread the legend with you.”
To learn more, contact Christa Graff, of Graff Public Relations, by calling 435-640-7921 or emailing firstname.lastname@example.org.
About Bandits Grill & Bar
Founder and Head Band Ron Parker isn't quite sure when the idea to open Bandit's came to him, but everyone agrees it was a good one. A veteran of the restaurant business since he was 13 years old and a devoted barbecue aficionado, Parker long knew he wanted to create the best barbecue experience possible. In 1990 he opened the first Bandits in Thousand Oaks, California, and the legend swiftly began to spread. Soon proclaimed "Best Barbecue In Los Angeles," the original small restaurant in Thousand Oaks overflowed with devoted fans, and Parker opened another Bandits in Camarillo.
Bandits is a famed family-owned barbecue destination, one that’s become legendary for its moist, flavorful wood-fired barbecue selections like tri-tip steak, pulled pork, six-gun salmon, colossal onion rings and more.
For menus, locations and more information, visit ww.banditsbbq.com. Come by, become part of the legend.
(This information will not be shared)