Peanuts In My Pocket

An unexpectedly good meal can sneak up on you in a way that feels almost profound. The best ones are surprises—the meals you weren’t planning for. I’ve called them “foodgasms” for decades. If I’m lucky, I get one a year. Sometimes, I go years without one.

But 2025 broke the drought. I’ve already had two foodgasms—one at a local taco shop with a Michelin star, and the other at a restaurant called the Stone Hearth Grille, tucked away in the tiny town of Tropic, Utah.

First, the Tacos

If you’re anywhere near Cerritos, California, go to Amor Y Tacos. Order the pork belly tacos if you want the full foodgasm experience. If they’re out (which occasionally happens), the short rib tacos, taquitos, or Al Pastor tacos are all excellent alternatives. For a main plate, you can’t go wrong with the Chipotle Agave Pork Belly. Bring a big appetite, and maybe a towel to wipe the happy tears.

Now, the Bigger Surprise: The Stone Hearth Grille

While vacationing at Bryce Canyon National Park, my wife spotted the Stone Hearth Grille on Yelp. Around the park entrance, dining options are slim, so we were willing to drive 20 minutes to Tropic, population 486, along Utah’s Scenic Byway 12.

Getting there felt… questionable. The road to the restaurant is long, sparse, and eerily empty. At one point, after the last house disappeared and it was just open land around us, I thought, “Well, this is how horror movies start.” But just as the road seemed to end, a beautiful little inn appeared like a mirage. We pulled into a small, hidden parking lot tucked behind it.

At first, I worried I was underdressed. The Stone Hearth Grille is upscale but caters to tourists staying at cabins and campgrounds, so the dress code leaned casual-but-nice. Honestly, the whole experience reminded me of dining at a good restaurant in France—relaxed but deeply serious about the food.

And the Food

We started with the house-made bread and salted butter, plus the Butterflied & Chili Seared Prawns, both outstanding.

For my main course, I ordered the 12 oz. New York Strip, served Oscar-style with crab, asparagus, and hollandaise sauce. My wife had the 9 oz. French-cut pork chop with fondue potatoes and roasted carrots.

At first, we ate in silence, letting the flavors hit us in gentle, rolling waves.

Eventually, I said something like, “Well, this is unexpected,” before happily demolishing the rest of my perfectly cooked steak, which practically melted in my mouth. It was a stunningly good meal.

If you ever find yourself near Bryce Canyon and want a meal worth remembering, make a reservation at the Stone Hearth Grille. You won’t regret it.