UNIVERSITY OF UTAH. This restaurant combines fish from the San Francisco wharf with wood from the American Southwest, producing mesquite-grilled seafood as a result. The glass-enclosed kitchen allows diners the opportunity to watch chefs exercise their art and create the restaurant's special dishes. Specialties include scallop, shrimp, and halibut plates. If you aren't in the mood for seafood, chicken and steaks are also served. The Broiler's lobby area doubles as a fresh market. Reservations are accepted for lunch but not dinner.

Mon-Thu 11am-10pm; Fri-Sat 11am-10:30pm; Sun 4pm-9pm Hours May Vary Seasonally

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