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This is Fred Ball for Zions Bank, speaking on business.
The Bit and Spur Mexican Restaurant and Saloon at the mouth of Zion Canyon first opened its doors on March 17, 1981. The establishment had served the town as both a pool hall and watering hole under the name, The Bit and Spur Saloon, for many years. The three ski fanatics from Alta who purchased the building and started the restaurant are long gone, but current chef and owner Joe Jennings has been on board since 1986. Along with his wife, Trish, and partners, Randall Richards and Alex Pelton, Joe has turned the Bit and Spur into one of Southern Utah's favorite and oldest dining spots.
With an emphasis on fresh, innovative cuisine, the "Seasonal Specials" side of the menu can feature anything from the pesto-stuffed chicken breast with chili-honey glaze to a chili-rubbed and grilled, 16-ounce rib eye steak, topped with shoestring onions. The house specials consist of classic Mexican specialties such as chili rellenos, chili verde, burritos, enchiladas and tacos. Joe is proud of his own recipe and nightly special — sweet potato tamales with pork carnitas.
All of the desserts from the brownie crème brûlée, which is crème brûlée with a brownie on the bottom, to the white chocolate cheesecake with blueberries are handmade daily. Joe makes many of the desserts himself.
The reasons why the Bit and Spur has flourished in a business where so many before have failed include the ever-changing clientele of millions of visitors to Zion National Park each year, the beautiful gardens and lawn that surround the restaurant, the talented and dedicated staff, and, of course, the food, which brings many repeat customers.
But Joe tells me the secret he and the other owners have learned over the years is that "in order for the restaurant to run smoothly, you must be part of the daily work." So Joe is in the kitchen five or six days a week doing what he loves — preparing and serving food.
For Zions Bank, this is Fred Ball. I'm speaking on business.
