Our restaurants

The Point Restaurant and The Sheila S. and David P. Gardner Bistro, are open to the public and provide a breathtaking view of the Salt Lake Valley. Both serve delectable fare including soups, salads, sandwiches, a variety of hot entrées, and daily specials.

the point logo

Serving breakfast and lunch. Eat in or take out.
Featuring guest restaurants Tuesday through Friday.
Eat in or take out.

Monday-Friday
Breakfast 7 a.m. - 10:30 a.m.
Lunch 11 a.m. - 2:00 p.m.

2000 Circle of Hope, 6th Floor of the Research Building

For more information about The Point,
please call 801-585-0616.

 

Starbucks

Starbucks is also located within The Point Restaurant.

Monday-Friday
6 a.m. - 6 p.m.

the bistro logo 

Serving breakfast, lunch, and dinner.
Eat in or take out.

Monday-Friday
Breakfast 7 a.m. - 10:30 a.m.
Lunch/Dinner 11 a.m. - 9 p.m.

Weekends and Holidays
Lunch/Dinner 11 a.m. - 7 p.m. 

1950 Circle of Hope, 6th Floor of the
Cancer Hospital

For more information about The Bistro,
please call 801-587-4600.

View the Bistro menu and pricing.

The Point Restaurant Specials Menu

For the week of February 21-24, 2017

The Point Restaurant will be closed on Monday, February 20

Daily Specials Soups Entrees Guest Restaurant
Tuesday

Italian Sausage & Potato 

Clam Chowder

Daily Chef's Special

Wahoo Tacos

Hot Banh
Wednesday

Curried Tomato & Rice

Clam Chowder

Daily Chef's Special

Cajun Seafood Pasta

Roula's Greek
Thursday

Cauliflower Cheese & Bacon

Clam Chowder

Daily Chef's Special

Caramelized Salmon

Spice Bistro Indian Cuisine and Grill
Friday

Buffalo Chili

Clam Chowder

Daily Chef's Special

Surf & Turf

Cafe Trang

Sandwich and Salad Specials (served all week)

  • Western BBQ Burger:
    1/3 pound ground beef patty topped with caramelized onions, BBQ Sauce, lettuce and tomatoes with your choice of cheese
  • Spicy Chicken Philly:
    Grilled chicken sauteed with peppers and onions, topped with melted provolone cheese on a hoagie roll
  • Greek Salad:
    Kalamata olives, cucumber, onions, feta cheese, tomatoes and pepperoncini on chopped romaine lettuce with garlic balsamic vinaigrette dressing