After a morning on the slopes in Eden, and having worked up an appetite, we found Sunday to be a perfect blizzardy afternoon to stop by one of Layton’s newest restaurants: HuHot Mongolian Grill.

The chain operates several locations elsewhere in Utah, though this is the first in Davis or Weber counties. The restaurant opened in the month leading up to the holidays.

Never having visited one before myself, it was a new experience for me and I gleaned a bit from watching my fellow diners.

For those also not familiar, the grill features an all-you-can-eat stir-fry menu. Think teppanyaki, with less acrobatics, buffet style.

On a cold day, the hot-off-the-grill food was definitely welcome. The dining requires a certain amount of creativity from visitors, as you choose your own proteins, vegetables and sauces. If you’re not keen on flavor combinations, I’d definitely recommend relying on those in your party who are, or perhaps ask for suggestions at the restaurant.

Prior to making our way to the buffet, we ordered an appetizer, though we surely didn’t need it as the buffet ended up being more than enough, selecting “A Taste of the Bounty” which featured egg rolls, pot stickers and krab Rangoon served with dipping sauce. It was your standard, heavily-fried fare.

When tackling the buffet, we found it useful — and picked up this tip from other diners in line — by grabbing two bowls while going through the line as they are on the smaller side. This will allow you to fill up on ample meat, vegetables and finishing sauces without overflowing.

Meat options include frozen slices of chicken, beef, pork, sausage, meatballs, krab and mussels. Then follows several noodle choices: Chinese noodles, yakisoba noodles, Pad Thai noodles — or you can have your server bring rice to your table. (Our server that day happened to be incredibly helpful and attentive.)

Vegetables are abundant, which is great, since they do cook down as they’re grilled. The difficult decision becomes what to choose and combine. Veggies range from sliced carrots and cabbage to black beans and red potatoes. There are plenty of greens with spinach, cilantro, broccoli, and chopped peppers.

The sauces are where it gets tricky if you haven’t dined at HuHot previously. There are easily a dozen different ones, with varying degrees of heat. Instructions recommend you add anywhere from five to seven ladles of sauce to your bowl for cooking on the grill.

From there you proceed to the grill, where we witnessed up to 11 different bowls being cooked at once. It can take a few minutes each, which means if it’s busy — like it was when we visited Sunday afternoon — you might wait a hot minute. To ease the passage of time, visit the buffet with those you’re eating with so you have company in line.

After a few minutes on the grill, a cook will scrape off your concoction to a plate, and off you go. Then, eat. Repeat.

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