University Broiler & Grill Serves Up Greek Favorites
Al Saadati, who came from Persia to Weber State in 1977, graduated in electronic engineering in 1981. Although he worked in restaurants during his college years, he hadn’t planned on making it a career.
But he changed careers in September 1998, when he opened University Broiler. By then, Weber State had become a university (1991). And since the two entities are neighbors, Saadati thought “University Broiler & Grill” was a fitting name.
The restaurant (consistently voted “Best Greek” in Standard-Examiner Readers Choice Awards), has a long history of supporting WSU, and especially its athletes. Inside the restaurant is a whole wall of photos and posters of Weber State athletic teams who have eaten at the University Broiler over the years. One standout is an autographed poster of NBA star Damien Lillard, praising the restaurant’s lemon pepper chicken. Owner Saadati said Lillard was a regular customer when he was a WSU student, and has stopped in while visiting Ogden and WSU.
“We cater lots of the university’s events and team dinners,” said Saadati.
The restaurant’s signature Greek kabobs (souvlaki) are one of the favorite menu items of catered events. These skewered chunks of chicken, steak, lamb or pork are marinated, grilled, and served on a bed of lemon rice. Every day, the restaurant serves 400-500 of them, when you count the takeout, sit-down meals, and caterings at WSU, the nearby McKay-Dee Hospital, and other events.
Saadati and his wife Farah first opened University Broiler, they started out small. The space a 4342 Harrison Blvd had been a Hogi Yogi, and shared the building with a Pier 49 Pizza. There were only about 10 tables.
“I knew this type of food and recipes, and I didn’t see any of this kind anywhere in Ogden at the time,” he said. “Of course, it took awhile for people to get to know us. But if people come in once and try it, that’s it — we have a regular customer.”
As more people came to enjoy Saadati’s spin on Greek food, the business expanded. When the pizza place closed, Saadati took over the whole building, which it still occupies today. This offered them a separate room that can be used for private events.
The fishing rope accents on the booths are a holdover from the Pier 49 decor, but they also go well with the University Broiler’s scenic murals of the Greek seaside.
During lunch, customers order at the counter, to expedite their orders. Dinner is sit-down service, with servers taking customers’ orders at their table.
The restaurant offers a $10.99 lunch special with many entrée choices, including the kabobs, gyros, pita wraps, and the skinless chicken.
They can be served with Greek salad — tomato, lettuce, cucumber, feta and olives, tossed in the creamy, garlicky house salad dressing. Lemon rice, French fries or spiced potatoes are other side dish choices. The spiced potatoes chunks are flavored with lemon and spices, and tossed in the house salad dressing.
The dressing — University Broiler’s own recipe — is so popular that it’s sold by the bottle to customers.
The Mediterranean plate is a favorite appetizer — a sampler of hummus, dolmathes, spanakopita, falafel, and pita bread, which are all vegetarian.
Gyro sandwiches with a choice of lamb or chicken are another favorite, and so is the skinless lemon-spiced flame-broiled chicken. Removing the skin also removes a lot of fat and calories, Saadati noted.
The restaurant also offers non-Greek items, such as burgers and barbecue beef ribs, “with our own sauce that’s not too spicy.”
“I don’t put any new items on the menu, because when people come, they usually order the same thing,” Sadaati said. “I used to have a lamb shank, but after Covid, I discontinued it.”
Over half of the restaurants’ business has always been takeout, he said. That amount increased during the Covid pandemic, as the dining room was closed from March 2020 to June 2021.
“I appreciated all the people who supported us. We made it through,” said Sadaati.
He also installed several tables outside, since it was reported that the Covid virus didn’t spread as easily in open air.
Since the food is cooked to order, “People need to have patience. We are not fast food. It takes 15-20 minutes for the chicken or steak to cook.”
He said people often ask him about opening other locations.
“I’d love to, if I could find enough people to run it. No matter what part of town you put this type of food, it’s going to be successful. But you have to put the hours in and work hard, and make sure you have enough people.”
He noted that he works 12-to-14 hour days, Monday through Saturday.
“The restaurant business is tough, and if you are not there, you are not going to be successful,” he said. “You need to make sure the food is always the same quality and consistent.”
Despite the long hours, he said he enjoys the restaurant industry.
“I always wanted to be my own boss,” he said. “I love people, and I love working with the public and building relationships. Working in the restaurant industry, you meet lots of people and make lots of friends.”
Information at a glance:
Location: 4342 Harrison Blvd.
Contact: http://ubggreek.com
Price range: $10-17
Hours: Monday-Thursday, 10:30 a.m.-8 p.m.; Friday-Saturday, 10:30 a.m.-9 p.m. Closed Sunday.