At 16, Kris Davis knew one thing for sure: he would have nothing more to do with food or customer service. Kris grew up in Collingswood, New Jersey, and had worked as a host for a chain restaurant before deciding the restaurant industry was not for him. 

Now, the owner of Beast From The East brings bold new flavors to the Salt Lake food scene with his authentic cheesesteak sandwiches.

Although he swore off the food industry as a teen, Kris was drawn to the fine-dining environment, with its rigid schedule, high expectations and over-the-top customer service, and he fell in love with it. After working at an upscale restaurant in New Jersey for several years, he took a break to explore Ecuador and the West Coast before relocating to Utah. 

“I ended up getting a job at The Yurt at Solitude within a couple of days of living here,” he said. “I learned a lot. We increased the quality of what the Yurt was known for. We turned it from a mountain experience dining, to one of the best fine dining restaurants at the time.”

But with all his experience, what he really wanted to do was open his own sandwich shop where he could introduce Utahns to the original Philly cheesesteak, something he hadn’t found anywhere in the state.

After some trial and error, Davis partnered with the owner of Cruzrs Saloon at 3943 S. Highland Drive in Holladay, where he took over the bar’s kitchen six months ago. To say it’s been a hit is an understatement. Beast From The East has garnered a cult following thanks to his cheesesteak recipe and his wife’s social media skills. 

“On one of our first dates, he said it was a dream of his to open up a sandwich shop,” said Megan Davis. “Funnily enough, we came up with the name on a drive. He woke up from a nap and said, ‘Beast From The East is what I’ll call my future sandwich shop.’”

The name is a tribute to the legendary New Jersey Devil, an elusive monster of East Coast folklore, said to haunt the Pine Barrens of Kris’s hometown. 

Kris serves the types of sandwiches he grew up eating, using ingredients like sharp provolone, broccoli rabe and capicola. Customer favorites include the Broad Street Bully, a parmesan-crusted chicken breast sandwich dedicated to the rough-and-tumble Philadelphia Flyers hockey team; the South Street Slaughterhouse and the Godfather, a cold Italian sub. 

But the Beast From The East’s bread-and-butter is the JD Philly Cheesesteak featuring thinly shaved beef, grilled onions and choice of cheese. The menu also includes burgers, wings and a variety of fries. 

“This isn’t your normal bar food,” Kris said. “We use fresh ingredients from local vendors. There’s a farm up the road growing some of our produce. I get all my sausage at Gerome’s Market. That’s the caliber we’re going for.

“We serve food exactly like you’re gonna get in your favorite place back East, back in Philadelphia. People are gonna keep coming back. I mean, I guarantee everyone in a 5-mile radius from this restaurant has gained 5 pounds.”

The Davises hide Beast Bucks throughout Salt Lake County, offering free subs to anyone who finds the cards. The restaurant’s Instagram page @beastfromtheeast_subs features fun information, menu changes and has made Kris a bit of a celebrity, branding him The Beast.

He hopes to expand his business to include new locations in the Salt Lake Valley, but is being careful not to grow too quickly. By incorporating the rigid structure of high-end dining, quality ingredients, a charismatic approach to customer service and delicious recipes, the Davises (including Kris’s parents, who now live in Murray) hope to build a lasting impression in the area while providing an East Coast experience.

For information about hours and menu items, visit beastfromtheeastsandwichery.com. Because the restaurant is located in a bar, guests must be 21 or older, but take-out orders are available. 

“We’re serving things that aren’t available everywhere, you can only get it right here,” Kris said. “It takes a while to earn people’s trust. We have people coming in for sandwiches with broccoli rabe. They never knew what that was before…There are a lot of places that I love to go for sandwiches, but they’re not going to be as authentic as what I’m doing.”