The stories behind the food you love. Family recipes, from-scratch traditions, and the little details that have made Hires Big H a Utah institution since 1959.

News, hours, and the occasional story from Utah's original drive-in.
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You asked. We listened. Digital e-gift cards for Utah's original drive-in — delivered instantly by email, redeemable at all three locations for food orders.
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We rebuilt our website from the ground up — faster, easier to navigate, and built with the same care we put into our food. Here is what is new and what is coming.
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From Lamb's Grill in 1919 to Even Stevens in 2014 — the family businesses that shaped Utah and never left.
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Hand-cut burgers, fresh-cut fries, and frosty root beer since 1959. Here's why Hires Big H is the burger Utah keeps choosing.
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Don Hale started working at age 11 in his parents' garage grocery store during the Great Depression. The values he learned there built everything we are today.
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Seven steps. Real potatoes. No shortcuts. Here's exactly how we turn whole potatoes into the crispiest, most golden fries in Utah.
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Hand-dipped, double-breaded, and fried to golden perfection. Hundreds of pounds of onions sliced fresh every single day.
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The pink stuff. The good stuff. How a simple condiment became a Utah legend — and why ours is still made from scratch every day.
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USDA Choice beef, ground fresh in our kitchen every morning. Most restaurants order pre-ground. We do it the hard way because the hard way tastes better.
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A burger joint with an incredible veggie burger? Believe it. This family recipe has been turning skeptics into regulars for years.
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Rich, fudgy, and baked in-house. Our brownie is the unsung hero of the menu — and it's been stealing hearts since day one.
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Every single dressing at Hires Big H is made from scratch, in-house, from real ingredients. No packets. No shortcuts. Just flavor.
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We squeeze real limes. Every day. It sounds simple because it is — and that's exactly the point.
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Real butter, fresh garlic, and bread that's baked to golden perfection. A side dish that deserves its own spotlight.
Read Story →Come taste what three generations of doing it the hard way tastes like. We're at three locations across the Salt Lake Valley.
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