Salt Lake Magazine

Coney’s was featured in Salt Lake magazine (October 2010)  for our mouth watering burgers.
Our double cheese was on the front cover.

Our cheeseburger has become legendary. We begin with a full ¼ pound of fresh ground chuck that has never been frozen. Grilled and topped with cheese and onions. We gently toast and butter the bakery-fresh artisan bun and add Coney’s own specialty sauce, lettuce and tomatoes.