Wimpy And Fritz - nachos (Utah Restaurant Reviews Group)
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Wimpy And Fritz menu

The following information was recently updated on January 19, 2020

Wimpy And Fritz is a bar located in Ogden Utah – guests must be 21+ to dine here. The restaurant side of the bar is particularly notable for opening late into the night, until 1 a.m. Tue-Sat!

Wimpy And Fritz menu

The following Wimpy And Fritz menu is dated January 2020:

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Wimpy And Fritz menu - tacos, burrito, casa especial
Wimpy And Fritz menu – tacos, burrito, casa especial
Wimpy And Fritz menu - vegan, sides
Wimpy And Fritz menu – vegan, sides

The above Wimpy And Fritz menu was provided by the Utah Restaurant Review Facebook group.

What’s the food like at Wimpy And Fritz?

Wimpy And Fritz - nachos (Utah Restaurant Reviews Group)
Wimpy And Fritz – nachos (Utah Restaurant Reviews Group)

What are the hours for Wimpy And Fritz

Mondayclosed
Tuesday4.00 p.m. – 1.00 a.m.
Wednesday4.00 p.m. – 1.00 a.m.
Thursday4.00 p.m. – 1.00 a.m.
Friday4.00 p.m. – 1.00 a.m.
Saturday4.00 p.m. – 1.00 a.m.
Sunday11.00 a.m. – 4.00 p.m.

What else should I know about Wimpy And Fritz

Cuisine: Mexican
Don’t miss: Tacos open late
Reservations: No
Parking:
Alcohol:
Service and atmosphere:

Where is Wimpy And Fritz located?

2430 Grant Ave, Ogden, UT 84401, USA
(385) 492-3735

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.