The menu.

Lettuce, pickles, mayonnaise. The one that put us on the map in 1950 and hasn't left the menu since.

Two quarter-pound patties, two slices of American cheese. The move when you skipped breakfast.

One patty, one slice of American. Lettuce, tomato, pickle, onion — whatever you want, just ask.

The no-cheese purist option. Hand-pressed beef, toasted bun, mustard and pickle if that's your thing.

Two strips of thick-cut bacon, American cheese, and all the usual suspects.

Sautéed mushrooms, melted Swiss, and a patty that's had a minute on the grill.

Grilled rye, caramelized onions, Swiss, and a beef patty smashed flat. A diner classic done right.

Marinated chicken breast, lettuce, tomato, mayo. Lighter than a burger, same amount of napkins.

Two slices of American on white, buttered on the outside, pressed till golden. Add bacon for a dollar.

Bacon, lettuce, tomato, mayo. Toast if you want it, but we don't think you do.

Turkey, bacon, lettuce, tomato, mayo on toasted white. Cut in triangles, obviously.

Breaded cod, American cheese, tartar sauce, and a soft bun. Friday special.

All-beef frank on a soft bun. Mustard, ketchup, relish, or the works — your call.

Hand-cut every morning. Golden, salted, and usually gone before the burgers arrive.

Thick-cut, beer-battered, fried to order. Worth the extra five minutes.

The other potato. Crisp outside, fluffy inside, the best vehicle for fry sauce.

Our hand-cut fries, smothered in melted American cheese sauce. Get extra napkins.

Fries, beef chili, cheese sauce, diced onions. A meal in itself if you commit.

Iceberg, tomato, cucumber, croutons. Ranch, Italian, or blue cheese on the side.

Vanilla, chocolate, or strawberry. Hand-spun to order with real malt powder. The benchmark.

Any flavor from the fifty-plus wall. Tell whoever's at the counter what you're in the mood for — they'll know.

Double chocolate malt powder, chocolate ice cream, chocolate drizzle. For the committed.

Real strawberries, vanilla ice cream, spun thick. The kids' favorite — and a lot of adults'.

A local legend since 1974. Never comes off the wall. Order it once and you'll understand.

Cool peppermint, vanilla ice cream, crushed candy. Good on a hot Ephraim afternoon.

Butter pecan ice cream, toasted pecans on top, a little extra malt if you want it thick.

Real bananas, vanilla ice cream, a splash of milk. Add peanut butter if you're feeling dangerous.

A Utah thing. Wild huckleberry syrup spun into vanilla ice cream. If you're from out of state, try this one first.

Orange soda, vanilla ice cream, spun together. Tastes like a creamsicle, only better.

Marshmallow cream, vanilla ice cream, a few mini marshmallows on top. Sweeter than it sounds.

Coke, Diet Coke, Sprite, Root Beer, Dr Pepper, or lemonade. Free refills in-house.

Squeezed in the back, sweetened, poured over ice. Worth the extra fifty cents.

Brewed fresh daily. Sweet or unsweet — this is still Utah, so we ask.

Drip, hot, black, or with cream and sugar. Bottomless if you're sitting at the counter.

Real cocoa, steamed milk, whipped cream. Winter in Ephraim, in a cup.

Ice cold, on the way out. Sometimes that's all you need.

Two scoops of vanilla ice cream, cold root beer, a tall glass. The other diner classic.

Three scoops of vanilla, chocolate sauce, whipped cream, a cherry. Simple and correct.

Same as above, with hot fudge instead of chocolate sauce. A meaningful upgrade.

A whole banana, three scoops, three toppings, whipped cream, two cherries. Share it or don't.

A slice of apple pie, warmed, with a scoop of vanilla on top if you say please.

Baked in-house most mornings. Ask at the counter — they go fast.