Larry Olmsted

"For the pure pastrami burger, I prefer Crown because I think their pastrami is better."

John T. Edge

"Here, Crown Burgers and various imitators have, over the last three decades, convinced the citizens of Utah that it is perfectly normal to wedge a quarter pound of thin-sliced pastrami between a cheese-draped charbroiled beef patty and a sesame seed bun, slathered with a Thousand-Island-like sauce and dressed with sliced tomatoes, shaved lettuce and onions."

George Motz

"Today, many pastrami burgers can be found all over Salt Lake City, but some of the best are at Crown."

Jennifer Ball

"To make this meaty creation, a quarter-pound of charbroiled beef is nestled on a sesame seed bun, then decked with lettuce, tomato, onion and homemade Thousand Island dressing. A pile of thinly sliced, spice-laden pastrami makes for a flavorful finish."

Catherine Armstrong

"Delicious fry sauce."

Suits in Strange Places

"But you know what? The highest and best use of that fry sauce was as a condiment on my Crown Burger. Forget the fries. I poured that stuff all over my pile of pastrami. And isn’t that what makes life worth living?"

Donut Critic

"They serve the best fry sauce in the state."

The Associated Press

"The condiment pumps at Crown Burger rarely get a break. But it's not ketchup that's getting all the action, and customers barely give mustard a glance. Instead, it's a pink-colored delicacy known as fry sauce that customer after customer squirts into paper cups."

Clare O'Connor

"Take some lean pastrami, soak it in paprika infused beef broth, slice it up and serve it wet and warm on top of a cheeseburger with tomatoes, lettuce, onions and Fry Sauce (what Utah locals call 1000 Island Dressing) and you have the signature dish of the family-owned Crown Burger mini-chain, where it was invented."

Scarlett Lindeman

"A rosy heap of pastrami drapes the grilled beef patty of the namesake Crown Burger, the richness countered by shaved lettuce, fresh tomato, and a slick of fry sauce."