Ski season may very well be coming to an end here in Salt Lake City, but it doesn’t mean you can’t take a trip to the mouth of Big Cottonwood canyon and pay a visit to Porcupine Pub and Grille. Porcupine has that ski lodge feel to it, while being very open and modern at the same time. I enjoyed the wooden floors, walls, and tables throughout. It may not have been rich mahogany that Ron Burgandy has at his bachelor pad, but it does the trick for those seeking warmth and great tasting food and beer. I recently paid Porcupine a visit for an office lunch along with my band of 11 co-workers. Porcupine took good care of us, and set us up a big table in the upper section of the restaurant. I can’t personally talk to each plate on the menu, but I will share what I know.
The guys next to me both went with the daily pizza special. It was basically the same BBQ Chicken pizza that is always on the menu, but they substituted gouda cheese with the mozzarella. Good idea guys! Gouda goes great on BBQ Pizza. Both people ordering this agreed that the pizza was very good. The guy immediately to my right even said it was the best pizza he has ever had (his words, not mine). I have to admit, the pizza looked really good.
As the plates were being served around the table, I went around and took a picture of each plate. I can’t really talk to many of these plates, but I can tell you that back at the office, everyone was very pleased with Porcupine and the food there.
Here are a few other plates, before I get to my order.
When I was going through Yelp and Urbanspoon trying to decide what to order, there were quite a few nods to the fish tacos. They are served inside a hard shell wrapped in a soft shell.
Finally we get to the dish I ordered. Porcupine’s famous nachos!
These nachos were so big, they were stacked on two separate plates. They are meant to be shared, not taken on solo like I attempted to do. I really think this could easily be a “Man vs. Food” challenge. You can see from the finger next to the plate (used for scale) that these nachos were a literal mountain. Porcupine avoids a common nacho pit trap when using melted grated cheese. That pit trap is melting all the cheese and top and not throughout the chips. Not these guys. There must have been 5 or 6 layers of cheese all throughout the nachos. They were delicious. They also were packed with tomatoes, olives, jalapenos, scallions, cilantro, lime, salsa, guacamole, and sour cream.
So thus my lunch began. I started in on the nachos on the South side of the plate, then would twist the plate around and attacked the nacho flank from the North. I mean it when I say that these nachos were killer.
Fast forward 35 minute later the nachos looked like this:
The above picture is the point where I should have stopped. I was past full and everyone was wrapping it up. But then a person who shall not be named decided to egg me on. “You mean to tell me you are not going to finish?” “How are you going to ever go home and look your kids in the face?”
Just at that moment our waiter came by, and commented “I can count on one hand the number of people who have finished those by themselves” That competitive spirit that sometimes gets me in trouble began to flicker. I decided against best judgement to continue on.
This is how far I got when I finally decided to throw in the towel. I had been chewing the same bite for a solid 10 minutes. Not even my Coke was able to wash it down, and my stomach had shut down operations and refused entry to anything else resembling a nacho. At the same time my body reverted all power save life support alone to the digestion region. I could hardly keep my eyes open. If it weren’t for having to go back to work, I could have taken an epic nap after these nachos. So with a heavy heart and stomach, I threw in the flag. Moral of the story = These nachos while great tasting, are meant to be shared!
Like I mentioned above, everyone in my group LOVED Porcupine! I thought it was a solid choice. Grab some friends and make your way up to Big Cottonwood for some great food and atmosphere.