Classic Eats and Big Burgers: Chill Grill in Rock Springs Serves Up ’50s Vibes and Flavorful Feasts

The Chill Grill Old Fashioned Soda Shop in Rock Springs, Wyoming, is more than just a 1950s-themed diner, Cowboy State Daily reports.

It’s a testament to the power of perseverance and passion. Owner Bernadette Boyack opened the diner in October 2015, following a failed back surgery that left her grappling with the possibility of never walking again. Faced with the difficult choice of surrendering to immobility or pushing forward, she chose to fight — and her battleground became a converted gas station at 1525 Elk St.

“If I didn’t do something, I knew if I would have just stopped, I was going to end up in a wheelchair… So, I decided to keep fighting and I did — I opened the diner,” Boyack said.

What began as a leap of faith has, over the last decade, become a beloved local spot known for its retro decor, comforting atmosphere, and — perhaps most notably — its enormous, never-frozen steak burgers.

Stepping inside the Chill Grill is like stepping back in time. The walls are adorned with 45 rpm records, vintage photographs, and nostalgic images of cultural icons like Elvis Presley and Marilyn Monroe. But it’s not just the ambiance that makes the diner special. Customers often comment on the welcoming atmosphere and friendly service, where classic diner vibes meet small-town warmth.

“I had no idea what I was getting into when I bought it… There were oil sumps in the dining room we had to fill with sand, gas tanks to remove — it was a lot more than I expected, but my family and I made it happen,” Boyack said.

Her efforts have not gone unnoticed. Locals and travelers alike have embraced the Chill Grill as a place to relax, connect, and enjoy old-fashioned comfort food with a modern twist.

If there’s one thing that draws crowds to the Chill Grill, it’s the burgers. These aren’t your average diner burgers. Made from high-quality steak cuts, the burgers are thick, juicy, and stacked high. The double cheeseburgers, featuring half-pound patties, are so large that customers often find it challenging to take a proper bite — a challenge many are happy to accept.

“It’s not just a burger… It’s a steak burger — no nitrates, all-natural and made to order,” Boyack explained.

Server Paige Reynolds agreed, calling the burgers the heart of the menu.

“Out of everything on the menu, our burgers are probably the best,” she said.

While burgers are a main attraction, they aren’t the only highlight. The diner also features hand-spun shakes, banana splits, and malts, with seasonal flavors like eggnog and gingerbread adding a festive flair. Gluten-free options are also available, including gluten-free burger buns, fries made in a dedicated fryer, and gluten-free ice cream cones — all of which Boyack takes seriously as someone who is celiac herself.

“Our ice cream and burgers are what I think makes us unique… We love getting creative with the flavors, especially during the holidays,” Reynolds said.

For Boyack, running a diner isn’t just about serving food — it’s about fostering a sense of connection. Her efforts to create a distraction-free, people-first environment are deliberate. Unlike modern restaurants filled with TVs and digital screens, Chill Grill encourages patrons to set aside their phones and engage with one another.

“You don’t see as many people buried in their phones here like you do in restaurants where there are TVs and other distractions… It’s the kind of place where people actually sit and talk to each other,” Boyack said.

This philosophy extends to the small, thoughtful touches Boyack incorporates into the business. Regulars who order takeout are sometimes surprised by handwritten notes on their to-go boxes, a small but memorable gesture that fosters customer loyalty.

Another community tradition that draws families together is the annual “Breakfast with the Grinch” event, which features breakfast and photo opportunities with the Grinch himself. This year’s event is scheduled for Dec. 21 from 7 to 10:30 a.m.

The Chill Grill’s reputation stretches beyond Rock Springs. Every summer, travelers from across the country seek it out as a must-visit stop on their way through Wyoming. Boyack shared the story of one traveler who stopped by after friends recommended it. The diner quickly became a regular stop on their route.

“This is the only place in town I can safely eat because I have to have gluten-free food… The french fries are the best and the food is like nothing else around here,” said local resident Terry Wright Dickinson.

Boyack’s approach to food safety and quality is meticulous, particularly when it comes to ensuring gluten-free options are truly safe for those with dietary restrictions. From maintaining a dedicated fryer to stocking gluten-free cones for ice cream, her attention to detail stands out.

After weathering the ups and downs of the COVID-19 pandemic, Boyack is already thinking about the next steps for her diner. She’s hinted at new menu items in the works, though she’s keeping the details under wraps for now. With winter being a slower season, she hopes to draw in more customers with new offerings.

“Winter can be tough, so I’m working on some ideas to keep things steady… We’ll see how it goes, but I always want to make sure there’s something here for everyone,” Boyack said.

What started as a personal challenge to avoid a wheelchair has become a culinary success story. The Chill Grill has not only provided Boyack with purpose and resilience, but it’s also become a cherished community hub for locals, travelers, and burger enthusiasts alike.

For Boyack, every burger flipped, shake spun, and personalized note written is a reminder of the journey that brought her here — and she wouldn’t have it any other way.