Leila's Luau menu - cuisine (Leila Luau)
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Leila’s Luau menu

The following information was recently updated on January 26, 2020

Leila’s Luau is a restaurant located in Syracuse, Utah. The restaurant is open six days a week serving an extensive menu of Polynesian dishes. The restaurant represents the businesses first bricks and mortar location for the former food truck operation.

Leila’s Luau menu

The following Leila’s Luau menu is dated January 2020:

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Leila's Luau menu - mix plates
Leila’s Luau menu – mix plates
Leila's Luau menu - ohana, loco moco
Leila’s Luau menu – ohana, loco moco
Leila's Luau menu - burgers, nachos, hot dogs
Leila’s Luau menu – burgers, nachos, hot dogs
Leila's Luau menu - musubi, fries, desserts, drinks
Leila’s Luau menu – musubi, fries, desserts, drinks

The above Leila’s Luau menu was provided by the restaurant directly.

What are the hours for Leila’s Luau

Monday11.00 a.m. – 8.00 p.m.
Tuesday11.00 a.m. – 8.00 p.m.
Wednesday11.00 a.m. – 8.00 p.m.
Thursday11.00 a.m. – 8.00 p.m.
Friday11.00 a.m. – 10.00 p.m.
Saturday11.00 a.m. – 10.00 p.m.
Sundayclosed

What else should I know about Leila’s Luau

Cuisine: Polynesian
Don’t miss:
Reservations:
Parking:
Alcohol:
Service and atmosphere:

Where is Leila’s Luau located?

2107 West 1700 South, Syracuse, UT 84075, USA
(435) 215-5175

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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.