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.