A relatively busy month in April’s DABC meeting with lots of businesses receiving newly minted licenses. Details as follows:
Five businesses competed in April’s meeting for two available bar licenses. Las Rocas Bar (West Haven) and 16 Post Office Place (SLC) were the successful winners, the latter surrendering their Summer seasonal license.
16 Post Office is opening up in the old Kristauf’s space under new ownership by the adjoining Takashi; rumor has it that this bar will also feature Peruvian inspired small plates with a kitchen headed by Tommy Nguyen – former Takashi and Rye alum.
The Riverbank Bar from the owners of Campfire Lounge in Sugar House took up the newly free seasonal license in turn. The Riverbank Bar is a new project coming to Millcreek/Brickyard, currently slated for opening in late June.
Full service licenses (beer, wine liquor)
Garage Grill, Draper
Antica Forma, Moab
Miguel’s Baja Grill, Moab
Fletcher’s, Park City
Indochine Vietnamese Bistro, Salt Lake City
Melvin’s Public House, Heber City, conditional
Brewvie’s, Ogden, conditional
Flanagan’s on Main, Park City, conditional
Tandoor (Highland), Salt Lake City, conditional
Winger’s Restaurant & Alehouse, Vernal, conditional
Limited service license (beer and wine)
Uptop Steakhouse, Bryce
Midici the Neapolitan Pizza Company, Orem
Pan Wok, Salt Lake City
Paddock Lounge, Sandy
Huhot Mongolian Grill, Spanish Fork
Pieology Pizzeria, St George
Bryce Canyon Inn & the Pizza Place, Tropic
Christopher’s Steak House, Vernal
Windya’s Place, Heber, conditional
R&R BBQ, Pleasant Grove, conditional
Bombay House, Provo, conditional
Barefoot Taqueria, Springdale, conditional
On-premise beer only restaurant license
Blues Street BBQ, American Fork
Bohemian Brewery & Grille in Midvale has changed ownership, licensing was approved for the new owner.
True North Axe Throwing in Lehi was approved conditionally for an on premise license
Cinco De Mayo
For these May 5th festivities chef and owner Matt Lake will be serving up a handful of specials at both the downtown restaurant, Alamexo Mexican Kitchen, and at the new more casual Alamexo Cantina in the 9th and 9th area; if the weather plays ball (current forecasts say yes!) you’ll definitely want to enjoy a cocktail and some table side guacamole on Cantina’s patio.
In addition to Laka’s regional Mexican specialties available at both locations, on Cinco De Mayo you’ll also find:
* Tacos carnitas: pork carnitas with salsa verde cruda, avocado, queso fresco and jalapeño escabeche ($17.95)
* Enchiladas enfrijolata: two soft corn tacos filled with achiote chicken and asparagus, baked in a black bean-roasted green chile salsa, topped with shaved lettuce and cabbage, pickled red onion and queso fresco ($18.95)
* Both spots also have a new drink menu too and for Cinco de Mayo, they’ll be serving the Medicina Botánica, with Espolón reposado, ginger agave, lemon and a Wahaka Mezcal float ($13)
Alamexo | 268 State St #110, Salt Lake City, UT 84111 | (801) 779-4747 | alamexo.com
Cantina | 1059 East 900 South, Salt Lake City, UT 84105 | (801) 658-5859 | alamexocantina.com
Also celebrating Cinco De Mayo – albeit a couple of days later – this Holladay fine dining restaurant. On Monday May 7th, at 6.00 p.m. chefs Robert Perkins and Adam Vickers will be offering the following set menu. Price is $75 per person, $60 for food only:
* Hawaiian Sunfish ceviche tostada, avocado, radishes, pico de gallo
* Corona Extra Beer
* Pork shoulder al pastor, guajillo emulsion, mint, charred fennel & pineapple salad
* Pairing: Patron Silver- pineapple/jalapeno margarita with sriracha salted rim
* Lamb rib barbacoa, jicama, cotija cheese, brunoise shallot, cilantro, cilantro crema
* Pairing: Don Julio Anejo Tequila (neat)
* Vanilla bean flan, Kahlua caramel
* Pairing: Kahlua float
263 Holladay Blvd E, Holladay, UT 84121
Also on May 5th – hats, juleps, hushpuppies, catfish and more. With that in mind Under Current has a few spirited specials this Saturday for Derby Day. Doors open at noon for the festivities with the “best two minutes in sports” streamed live throughout the bar. On the food side of things “catfish & waffles” with cornmeal waffles and cornmeal-breaded catfish topped with bourbon maple syrup will join Derby-themed dishes from chef Alan Brines of Current Fish & Oyster. Brine’s (well regarded I’m told) hushpuppies will accompany the full bar menu.
And of course Derby Day isn’t complete without mint juleps. The concoction of bourbon, turbinado sugar, and mint is now world-renowned due to its association with the Kentucky Derby. Apparently more than 120,000 of them are served on Kentucky Oaks and Kentucky Derby days combined. Under Current will be serving an Elijah Craig bourbon based mint julep for $11.
Lastly, celebrating equal parts Southern tradition and spectacle, Under Current will also be running a hat contest – to be judged by a surprise guest and the winner enjoying a gift card to Current Fish & Oyster.
279 300 E, Salt Lake City, UT 84111
Also getting in on the Derby Day fun – High West up in Park City – celebrating their eighth annual Derby Day Party – and once again, the national release of its popular blended whiskey Yippee Ki-Yay.
From 2.00 to 6.00 p.m. enjoy High West’s acclaimed food, foot-stompin’ live music and a contest for Best Derby Attire all while taking in the 143rd Run for the Roses at the Kentucky Derby. Tickets are $40 and are available online.
A cash bar will be serving High West’s spirits and cocktails – including Yippee Ki-Yay, a blend of straight rye whiskeys that are first aged in new, charred white American oak barrels, then finished in French oak barrels that previously contained vermouth and Syrah wine. The result: a none-too-sweet naturally-flavored whiskey. Of this years batch, High West’s Justin Lew writes:
We’re proud of this latest blend of Yippee Ki-Yay,. It’s delicious in virtually any setting, but its truly best at room temperature, served neat. And if you can give it a few minutes to sit idle in a glass, its bouquet really opens up to its full potential.
703 Park Ave, Park City, UT 84060
Park City Shoulder Season
If you’re thinking of heading up to Park City anytime soon – beware shoulder season – and don’t end up disappointed. Restaurants, bars and cafes adjust their hours for this slower time of the year. Here are the respective schedule changes sent to us via Park City Area Restaurant Association:
Closed April 9 – 29th. Reopening on April 30th for breakfast, lunch and dinner
Bangkok Thai on Main
Open Sunday-Thursday from 11 a.m. to 9 p.m., and Friday-Saturday from 11 a.m. to 10 p.m.
Closed through April. Opening date TBD
The Brass Tag at Deer Valley Resort
Open nightly. Closed April 9 for company holiday
Burgers & Bourbon
Closed April 9 – 29th. Reopening on April 30th 3-10 p.m. daily
Beginning April 8th dinner hours 4 – 10 p.m., late night menu 10 p.m. – midnight, closing at midnight
Closed from April 15 to May 4. Reopening for lunch May 5; dinner service is set to resume Thursday through Sunday starting June 1
Cena Ristorante & Lounge: at The Chateaux Deer Valley
Closed April 9 to May 4.
Closed April 8-16. From April 7-June 24, serving dinner Tuesday-Thursday from 5-9 p.m. and Friday-Saturday from 5-10 p.m.; closed Sunday-Monday. Resuming seven-day service June 24
Closed April 9 – 29th. Reopening on April 30th 5 – 10 p.m. daily
Deer Valley Grocery~Café
Open for breakfast and lunch until 7 p.m. through June 15, then open until 8:30 p.m. Closed April 9 for company holiday
Deer Valley Resort’s Snow Park, Silver Lake and Empire Lodges
Closed from April 8 to December. Fireside Dining, the Seafood Buffet, and the Mariposa will close April 7 until December
DEN Restaurant at Park City Marriott
Open for breakfast and lunch daily
The Eating Establishment
Open, call for hours
Escala Provisions Company and Marketplace at Hyatt Centric Park City
Open, with EPC serving breakfast from 7-11 a.m., lunch from 11:30 a.m. to 5 p.m., and dinner from 5-10 p.m.
Closed from April 15 to May 24. Also closed April 8
First Tracks Kaffe at Stein Eriksen Lodge
Closed April 8 until next winter season
Flanagan’s on Main
Closed April 29-May 9; reopening May 10 at 5 p.m. for dinner
Fuego Bistro and Pizzeria
Open Monday-Thursday from 11 a.m. to 9 p.m., Friday from 11 a.m. to 10 p.m., Saturday from 5-10 p.m., and Sunday from 5-9 p.m.
Open Sunday-Wednesday from 5-9:30 p.m., and Thursday-Saturday from 5-10 p.m. Locals’ Night begins May 3
Glitretind and Troll Hallen Lounge at Stein Eriksen Lodge
Goldener Hirsch Inn
Closed April 1 to Dec. 1
Starting April 17, serving dinner Sunday and Thursday from 5-9 p.m. and Monday, Friday and Saturday from 5-10 p.m.; closed Tuesday-Wednesday. Locals’ Night begins May 7
High West Distillery & Saloon
The Saloon will be closed April 8-23, and reopening for dinner April 24. Lunch and dinner service starting April 25. The Refectory will be closed April 9-24, reopening April 25 for lunch and tours every day from Wednesday-Sunday, plus Sunday brunch
Lespri Prime Steak & Sushi
Closed April 22 to May 31
Powder Restaurant at the Waldorf Astoria
Open through the spring season, with off-season promotions in April
Royal Street Café at Deer Valley Resort
Closed April 7 reopening for summer June 15
Closed April 8 through mid-May. Opening date TBD
Squatters and Wasatch Brew Pub
Open Sunday-Thursday from 11:30 a.m. to 9:30 p.m., and Friday-Saturday from 11:30 a.m. to 10 p.m.
Timbers Bar and Lounge at Park City Marriott
Open for dinner nightly
Closed April 16 – May 2. Beginning May 3rd dinner offered Thursday – Sunday 5:30 – 9:30 p.m. Brunch on Sundays 11 a.m. – 2 p.m.
Closed April 9-26. Reopening April 27 for lunch and dinner with a new spring menu
Serving dinner every day from 4-10 p.m.
Closed from April 1 to June 6. Reopening June 7, serving dinner Wednesday-Sunday from 5-9 p.m., and Friday-Saturday from 5-10 p.m.
Windy Ridge Bakery
Open Monday to Saturday from 8 a.m. to 6 p.m., and Sunday from 8 a.m. to 4 p.m.
Windy Ridge Café
Open Sunday-Saturday from 11 a.m. to 9 p.m.; Taco Tuesday begins May 1
Yuki Yama Sushi
Closed April 8 through mid-May. Opening date TBD
Utah Cheese Awards
The Utah Cheese Awards, a cheese-plate specialty food competition, has announced the details for its annual contest. Commercially licensed producers of Utah-made cheese, charcuterie, bread, sauces, honey, fruit, and chocolate may submit samples beginning August 17 with a deadline of 6:00 p.m. August 24, 2018.
Cheese will be judged in 14 categories, while 9 other specialty food categories will also be ranked. Additionally, amateurs or cheesemakers working, from home will also be able to submit their product. Founder, Steve Jerman has lined up four volunteer judges for the competition, all with varied experience and knowledge of fine dining and local food: Ted Scheffler (Utah Stories),
pastry chef and baker Tosha Rustad (Current Fish and Oyster), Alex Springer (SLUG, City Weekly, Devour) and Christianna Johnson, program and grant manager for Urban Food Connections of Utah
Interested producers can submit up to three samples for free. Additional submissions are $25 each. Details and entry forms are available on the show’s website, UtahCheese.info. The show anticipates 50 to 100 entries from 15 to 20 producers.
Once again sponsoring the event is the Dairy Council of Utah and Nevada which is now part of a larger concern, Dairy West, which represents dairy farmers in several western states. Winning products and their makers will be announced this coming fall.
And lastly a few other interesting pieces of news that caught my eye in the last month:
Park City’s El Chubasco changes hands:
This NY Time’s story about Mo Bettah’s, the flourishing Utah restaurant franchise:
Also on the subject of franchises, wonder what’s coming next to Utah, here’s what’s blowing up nationwide:
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Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC; 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. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”. Want to know more? This is why I am the way I am.
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