“Making your way
in the world today takes everything you got, taking a break
from all your worries sure would help a lot. Sometimes
you wanna go, where everybody knows your name...”
No, it’s not Cheers; it’s The Stagecoach Grill on the south
end of Highway 191. How does a restaurant that’s only a year
old foster such loyalty from its patrons and such a sense of community?
Perhaps it stems from its very creation, as the entire enterprise seems
to have been built from the bottom up by family and friends. Perhaps
it stems from the goals of the owners, Jim and Cheryl Nyland, who wanted
to create a place where families would be at ease and enjoy themselves.
Perhaps it stems from the menu that offers down-home food at good prices,
and which just happens to read like a “who’s who” of
There’s the obvious: a nod to owner and Grand County Sheriff
Jim Nyland with the Big Jim breakfast, consisting of three eggs, three
bacon slices, three sausage links, a side of hash browns and the choice
of either toast or English muffin. Could Cheryl’s petite stature
be the reasoning for “Cheryl’s Short Stack”?
Nation Nachos will remind even tourists who don’t know Jesse
of Nations Towing. And Mike’s Munchie Plate, a loosen-your-belt
combination of cheese sticks, stuffed Jalapenos, onion rings, fried
mushrooms, steak fingers, chicken strips, and fries, was named after
Moab’s own chief of police, Mike Navarre.
Get the impression The Stagecoach Grill wants to fill you up? Well,
they certainly aren’t shy about portion sizes. And tourists and
locals alike seem to be lining up for it. The prime rib specials on
Friday and Saturday nights always sell out. Truck radios tell of the
good cooking, friendly service, and a truck-friendly pull around parking
lot. Having stopped by during Elk season, hunters have then returned
with their families. With so many patrons becoming regulars, it’s
more about the generous spirit than the generous portion sizes. Manager
Gayle Stevenson aims to offer it all: price, quality and service.
Stagecoach Grill manager
Gayle Stevenson and owner Cheryl Nyland
Gayle recalls being told
by a supplier when they first opened that they would have
to choose from those three, that no restaurant could offer
all of them and succeed. “We’ve chosen to prove them
wrong,” says Gayle confidently. “We want people to come
in and have a good time. We’ll take care of you with food that
is fast, hot and good.”
When was the last time you were greeted not only by a restaurant
hostess but by other tables of patrons? I witnessed easy conversation
between tables and a general sense of good will. As Cheryl eloquently
pointed out, things keep changing in Moab and The Stagecoach Grill
aims to meet the new needs of the town while also providing a link
to its history. Cheryl should know; her family first came to Moab
in 1884. Cheryl and Jim’s sense of continuity and value of family touch all aspects
of the business. A portrait of Cheryl’s father on horseback decorates
one wall. One of Jim’s mother’s recipes is immortalized
in the delicious “Lenore’s Scone with caramel butter.” Their
son-in-law, Rick Burgess, is the cook and landscaper—check
out his beautiful creations out front as well as in the kitchen.
Even the Bandit Burger, a lunch time favorite served with cheese
and jalapenos and weighing no less than a half pound, is part of
Moab history. It stems from the old Taco Bender, which Moab has sorely
missed for the past 13 years or so. Former owners Michael and Anne
Arehart generously shared numerous recipes with Cheryl, who worked
there for years, including the burritos and taquitos. If you want
to feel like a real insider, ask if Cheryl is in the kitchen and
then order the enchiladas. They aren’t on the menu, but if she’s
there, and she usually is, then this specialty is available.
The Stagecoach Grill celebrated its first anniversary on Labor Day.
The entire enterprise has been a labor of love for Jim and Cheryl
Nyland, who built the restaurant on the same site as their former
feed store. They actually kept the store going as the restaurant
was being built, a feat of multi-tasking. It’s hard to get Cheryl to really talk
about their accomplishments. She’s too busy sharing how generous
all their friends and families were with their time and energy. She’d
rather brag about what a great middle school teacher Mike Arehart is,
and what a wonderful friend his wife Anne has been, than brag about
her own homemade pies, which, believe me, are worth bragging about.
I’m still hoping that she’ll offer a pastry class for
those of us dependent on Pillsbury crusts!
Several things make the Stagecoach Grill special. It is open year
round and all day, everyday but Sunday. It can be reserved for large
groups, and already has several Christmas parties booked. Don’t forget
the homemade soups, daily specials, and a kids menu. The different
stagecoach models that were gifts from customers. A big-screen TV,
as well as several TVs throughout so that there isn’t a bad seat
in the house on the night of a big game. A beautiful, built-in bar
that offers several kinds of beer. And then there’s that pie
Come and check it out. Even if they don’t know your name yet,
they’ll soon remedy that!
The Stagecoach Grill
2728 South Highway 191
Moab, Utah 84532
Monday-Thursday: 6:30 am - 8:00 pm
Friday and Saturday: 6:30 am – 9 pm
Take out available, as well as party reservations.
of the Month
The Stagecoach Grill
of the Border” Salsa
1 #10 can ¼” diced tomatoes
1 can diced green chilies (27 oz)
2 Tbsp granulated garlic
2 Tbsp black pepper
1 heaping Tbsp chili powder
1 large onion, diced