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✔️Breakfast ✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
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Diners have the option to cook their own protein on a 700-degree lava granite composite stone that will be brought to the table. Or go the more traditional route and have the kitchen do all the grilling while you enjoy a variety of fondues and cocktails.
Diners cook their own steaks & seafood on volcanic rocks at this artsy find with fondue & cocktails.
Hours
| Sunday | 5–8 PM |
| Monday | 5–9 PM |
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
| Friday | 4–9:30 PM |
| Saturday | 4–9:30 PM |
Address and Contact Information
Address: 1234 W Sunset Blvd, St. George, UT 84770
Phone: (435) 674-0095
Website: https://www.anasazisteakhouse.com/
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Anasazi Steakhouse
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Reviews
Krissy Jensen
First time here and was pretty impressed. The only tables they had for my dad and I were out on the patio, which wasn’t horrible. They did have heat stands that I had to turn on myself. Also it was starting to get dark and they never turned the lights on, kinda weird. However, I ordered the Salmon and did the cooking rock, so awesome! The food was great, our waitress didn’t seem very friendly or attentive. She did mess up our dessert order so we got a cheesecake on the house. Over all tho great place.
… moreSaysha Reyes
Experiential dining! We tried the Swiss fondue, which was good. I had the Flatiron and their citrus salad. It’s fun to cook your own food, and it was all tasty. Jake, our server, was awesome and let us mix the milk and dark chocolate for dessert, which was excellent. I asked for a spoon, it was so good.
… moreSpencer Gabbitas
Went to Anasazi for dinner and the experience is super fun. Great service and great food.
Definitely save room for dessert as the chocolate fondue is really good. The Toblerone with caramel is 10 out of 10!! @Faithful_Forker
… moreDefinitely save room for dessert as the chocolate fondue is really good. The Toblerone with caramel is 10 out of 10!! @Faithful_Forker
Ryan Stewart
Five minutes into Anasazi Steakhouse in St. George, I realized I hadn’t just walked into a restaurant, I’d entered a dimension.
The hostess greeted me with a smile that hinted she’d seen time bend before. My steak came raw, resting beside a glowing black slab hotter than a thousand suns, as if forged by the ghost of a cowboy who got too close to Zion’s red cliffs.
I cooked it myself while whispering compliments to the sizzling rock, which might’ve whispered back.
Halfway through, the air smelled like pure destiny and a faint trace of sandalwood, possibly from the neighboring table’s ribeye séance.
My mashed potatoes were so buttery they slipped off the plate and tried to apply for citizenship in another realm.
A server named Gary (or was it Gandalf?) brought molten chocolate fondue that felt like it could heal heartbreak and ignite car alarms.
By dessert, I’d accepted that this place wasn’t just dinner, it was a ritual. If you stare long enough into your own reflection in the fondue pot, you’ll see your true steak-loving self smiling back.
“Steak so good it made my ancestors text me.” – Bill Burr, probably.
… moreThe hostess greeted me with a smile that hinted she’d seen time bend before. My steak came raw, resting beside a glowing black slab hotter than a thousand suns, as if forged by the ghost of a cowboy who got too close to Zion’s red cliffs.
I cooked it myself while whispering compliments to the sizzling rock, which might’ve whispered back.
Halfway through, the air smelled like pure destiny and a faint trace of sandalwood, possibly from the neighboring table’s ribeye séance.
My mashed potatoes were so buttery they slipped off the plate and tried to apply for citizenship in another realm.
A server named Gary (or was it Gandalf?) brought molten chocolate fondue that felt like it could heal heartbreak and ignite car alarms.
By dessert, I’d accepted that this place wasn’t just dinner, it was a ritual. If you stare long enough into your own reflection in the fondue pot, you’ll see your true steak-loving self smiling back.
“Steak so good it made my ancestors text me.” – Bill Burr, probably.
Darin Bushman
This is a cool experience, probably not a place to go in a nice suit and dress clothes. The food was good but cooking all of this food in an open environment with no tableside ventilation makes for a messy smoky experience. I know it’s very popular and it’s been around for a long time. Yes you should probably try it! Plan on leaving with a few grease platters on your shirt and smelling like a barbecue grill. You will notice the Haze in the restaurant when you walk in. I could see the experience being so much better if it was like a Korean barbecue with table top ventilation.
… moreMartin González
First time visit to Anasazi for dinner and server was very helpful and explained available options to prepare my own steak on heated block in middle of my table or traditional method by a cook in their kitchen. Nice selection of meat on the menu and I chose the Flat Iron Steak cooked traditional with a garden salad on the side.
My steak was delicious and cooked medium well according to my instructions. I will visit this restaurant again the next time I’m in St George. Great food and service.
… moreMy steak was delicious and cooked medium well according to my instructions. I will visit this restaurant again the next time I’m in St George. Great food and service.
Matthew Truesdell
Overpriced and underwhelming. This place charges premium steakhouse prices for what feels like a half-finished concept.
The portions were small for the cost, especially the rice and sides, and the overall execution just wasn’t there. The menu is overly complicated, yet somehow lacks confidence. A good restaurant has a clear point of view, and that starts with the chef. Here, it felt like no one was really in charge.
The hot stone gimmick didn’t elevate the experience—it distracted from it. If I wanted to cook my own meal, I would’ve gone to the store and done a better job for a fraction of the price.
Serving baby carrots instead of properly prepared vegetables is just lazy. Basic knife work and thoughtful sides are steakhouse fundamentals, not optional extras.
A great restaurant lives or dies by its chef. That chef needs to take control, simplify, and execute with intention. Until then, this place feels like expensive confusion on a plate.
… moreThe portions were small for the cost, especially the rice and sides, and the overall execution just wasn’t there. The menu is overly complicated, yet somehow lacks confidence. A good restaurant has a clear point of view, and that starts with the chef. Here, it felt like no one was really in charge.
The hot stone gimmick didn’t elevate the experience—it distracted from it. If I wanted to cook my own meal, I would’ve gone to the store and done a better job for a fraction of the price.
Serving baby carrots instead of properly prepared vegetables is just lazy. Basic knife work and thoughtful sides are steakhouse fundamentals, not optional extras.
A great restaurant lives or dies by its chef. That chef needs to take control, simplify, and execute with intention. Until then, this place feels like expensive confusion on a plate.
Catherine Schurtz
Jake was our server (9/14) and let me just say, he went above and beyond for our night. It was the last night of our vacation and he made it 10x better. We’re from Wisconsin and Jake gave us the Anasazi food tour and gave perfect recommendations from drinks all the way through desserts. This was by far our favorite place to eat our entire trip. Thank you Jake and keep killing it in the serving game my guy!
… moreV W
Very fun and different! We had fun doing the fondue, we got the California which was delicious, but very rich. We just shared a steak and with fondue that was more than enough. Service of great, food was good! The New York strip was slightly too fatty.
… moreShaniece Degazon
My waiter ashley was very knowledgable about the menu and made me feel welcomed. I highly recommend getting the bison steak if its in season with mashed potatoes. Carrots and sauteed mushrooms and onions. And the seasonal chocolate and strawberry cocktail was delicious like dessert in a cup. We made no reservation on presidents day weekend and was seated right away upstairs which had nice views of downstairs. Free surface parking lot. Food can be cooked by yourself on a hot stone or by the kitchen. Their big thing is cheese or chocolate fondues as well. Total bill for two with three drinks was $150.86
… more