The following is the round up from November’s DABC meeting, a relatively brisk meeting all said and done, but one with a few interesting items nonetheless.
Fierce competition took place at the November shindig for the two available bar licenses in Utah. Competing for that brace, a total of six businesses. The two lucky winners were Roosters B Street Brewing in Ogden as well as Epic Brewing Company, looking to switch up their Sugar House location from a restaurant to bar. Most recently Sicilia Mia vacated the Sugar House location, Black Sheep Cafe before them.
Other applicants included Riverbank Bar (Salt Lake City) who have been mired in Millcreek permit hell for what seems like forever but are now almost good to go; Level Crossing Brewing Company (Salt Lake City); Seabird (Draper) the cocktail bar from the folks behind La Barba, and also it seems from this meeting, Jameel Gaskins; and lastly, Black Sheep Bar & Grill looking to move into the now vacant Foothill Maccools space – this one unrelated to the Provo restaurant – but a seeming sister business to another bar/grill over on the West side of the valley.
One license is expected to become available due to population increases at the December meeting. Level Crossing Brewing Company was given a positive nod of appreciation of their efforts in attempting to secure a license since September.
Full service licenses (beer, wine liquor)
Gourmandise The Bakery, Draper
La Puente, Sandy
Mekong Café, Midvale
Thai So Good Restaurant & Bar, Park City
SLC Eatery, Salt Lake City
Sicilia Mia, Farmington, conditional
Stratford Proper, Salt Lake City, conditional
Emigration Brewery, Salt Lake City, conditional
Narra Asian Bistro, Salt Lake City, conditional
Limited service license (beer and wine)
R&R BBQ director of restaurant management William Singletary appeared before the commission to talk about their August 2018 violation at the downtown location. This infraction , a quite unusual one at that – sale to a minor *BY* a minor – caused the application of limited service licenses for the Farmington, North Salt Lake and Provo to be paused for review.
Singletary explained the range of improvements the business has made from training to processes, and also highlighted the unique ordering process that the Four Food Groups owned franchised business operates with. R&R often have minors operating the cash register. If an order for beer is place, the employee isn’t allowed to take the order and needs to seek a certified sups and tips colleague to take the order. Quite literally the cashier needs to step back and find a different employee to process the full order, before stepping back in to assist the next customer.
One commissioner noted that he didn’t believe R&R were acting in bad faith but this process might come back to haunt them, due to its very nature:
I hate to be a negative, but I think that we are all optimistic when were in business, we have these sometimes these great plans, but one of the things thats happens in particularly in business like restaurants where you’re overwhelmed, is everybody starts to pitch in trying to be a good team member.
To me the problem here is one that you’re trapping the minor that’s behind the cash register into this position – of when someone places an order, people don’t understand ‘why do I gotta place a separate order for beer, why do I have to talk to a separate person’. When things get really busy or its later at night and theres not as many staff there, I think its a trap. That person is going to take the order.
The majority of the board took the opinion that it isn’t the place of the DBAC to to mandate how businesses run their operations, simply to apply appropriate action and enforcement should they fail to comply with the letter of the law. As such commissioners approved the limited service license for the three R&R locations.
A few items coming up from this popular business group. First up, mark Wednesday December 5th in your diary, as the Bourbon House gets set for their annual Repeal Day Party. This free event celebrates, well, your right to celebrate (cue beastie boys soundtrack). Guests are encouraged to don their best 20’s / 30’s dress and toast the historic occasion. As well as Bourbon House’s extensive bar menu the business will also be celebrating with
faux gambling (blackjack, craps, poker) from 7pm to 9pm. The more you win, the better your chances to win great prizes from a prize raffle. Individual performances at 8pm and 9pm from “flapper” tap dancing wonder, Melissa Jensen and the talk of the town, talented burlesque performer, Madazon Can- Can!! Prize raffle to follow the 9pm performances. Past prizes have included snowboards and bikes!
19 E 200 S, Salt Lake City, UT 84111
Meanwhile, December 12th is another auspicious date, this one being remembered at Whiskey Street. Mr. Francis Albert Sinatra was born on December 12th, 1915 and Whiskey Street invites guests to come along, to choose and play their favorite songs and albums from Sinatra’s catalog with over 30 Sinatra albums on hand at the restaurant. And of course be sure to raise an expertly crafted cocktail or martini to ol’ blue eyes himself, alongside chef Matt Crandall’s award winning cuisine.
23 Main St, Salt Lake City, UT 84111
Beer. Santa. Gifts. I know I’m sold at least. Head to Red Rock Brewery on Saturday December 8th (1-4 p.m.) for their fourth annual Santa Visit. Admission is free and kids and pets are both welcomed. Red Rock beer will be flowing ($5) and tunes will be playing. Bring a donation for the Candy Cane Corner – their wish list can be found HERE. As well as all that there’ll be games, food trucks and treats for the kids too.
While you’re there, be sure to get your ticket for Red Rock’s 12-Days of Christmas Raffle. It’s your chance to purchase one of their most coveted barrel aged brews from the past year and pick up surprises from Santa’s Elves with give-a-ways in the Beer Store (hats, bottle openers, glassware and more). One ticket is available per person, per visit, no purchase necessary.
443 N 400 W, Salt Lake City, UT 84103
Looking for more Christmas beer fun? You’re in luck, especially so if burgers are your thing as well. On Sunday December 9th join BGR in the heart of Sugar House for an evening of burgers, beer…and ugly Christmas sweaters!
Tickets for the event are $35 and include 3 sliders, 3 4oz beer pairings and 3 sides, plus, a surprise bonus beer too. Attendees are asked to wear their
best worst holiday sweater too, for the chance to win the ugly holiday sweater contest and win one of three $50 gift cards. Menu for the evening as follows:
* Buffalo bacon blue slider
* Bohemian Dunkel
* Wellington slider
* Uinta Yard Sale
* Veggie slider
* Shades of Pale Grapefruit IPA
* Sides: sweet potato dries, tater tots, grilled asparagus
Space is limited and tickets are expected to sell out in advance. 21+ only.
1202 E Wilmington Ave, Ste 120, Salt Lake City, UT 84106
Now settling nicely into their swanky new Eagle Building digs, SLC’s finest wine bar recently updated their wine menu for the cooler Winter months. Below is a round up of some of the more interesting new additions to their mind bogglingly large collection. BTG sommelier Louis Koppel writes:
“Obviously the new space is amazing and the wine selections have to live up to it. I’m pretty psyched on Woodward Canyon “Artist Series,” WA, Yves Cuilleron, Condrieu, France (I swear this wine was picked by fairies who sprinkled something magical on the fruit- amazing- you get my point. Hiyu, a single barrel of Pinot Noir and Pinot Gris from a single vineyard- again a surreal wine experience- a masterpiece in texture and aromatics.”
Tasting notes and info on new selections provided by BTG sommelier Louis Koppel. Prices noted are for 2 ounce | 5 ounce | bottle sizes:
Marques de Gelida, Spain
Multi family owned with wine making roots to the 16th century, Located in the northeastern subzone (Penedes Alta) with vineyards at 2,600 elevation. Vineyards as old as 50 years; 5 grapes: 3 local: Xarel-lo, Macabeo, Parellada, and classic Champagne grapes Pinot Noir and Chardonnay made in the Champagne style with a secondary ferment in the bottles for 3-5 years- producing a creamy, heady apple, lemony mineral dense bubbly.
Staglin “Salus” Chardonnay, Napa Valley
“Salus” Roman goddess of health. 100% of proceeds go to support brain health. Estate fruit from Rutherford, Barrel fermented with most ML blocked to retain crisp edges, then aged for 10 months in large and small, half new, french oak. Carmelized pear, apple, weighty and polished, with notes of citrus and mineral.
Leth, Gruner Veltliner
Hard “T”, pronunced leT (GROO-ner FELT-lih-ner) is the most planted white varietal of Austria. . Estate fruit planted in southern facing slopes in Wagram, (va-GRAhM), agerd for 6 months in stainless steel, 3 months on fine lees, crisp, mineral, lemon-lime, green apple. herbaceous, (root vegetables) white pepper, delicate.
Yves Cuilleron, Viognier (“EVE- keer-ON”)
From northernmost white wine appellation of Rhone (CON-dre-U). gorwn on terraced granite-rich soil, single vineyard site. 18 months in large barrels, with no racking, lees stirring, Apricot- apricot, orange marmalade, honeyed ginger, massively perfumed, carmalized vanilla butter, heady, 3.000 bottles made. Special order.
Chevalerie “Dyptique” Bourgeoil (“Bor- GOOY)
On left bank of Loire Valley north of Chinon. sandy gravelly soils. 100% Cabernet Franc (Breton locally) Black raspberry, strawberry, violet, potato skin, bright fruit. more delicate and lean.
Bleasdale, “Bremerview” Shiraz, Langhorne Creek, Australia
2nd oldest winery in Australia. long cool growing season, east of Adelaide, cool breezes off Southern Ocean. Fruitcake, cinnamon oak spice, sweet dark fruit. Special order.
Cheateu Boutisse [boo-tehs}, Saint Emilion, 2012
23 hectares premier cru classified estate , excellent southern exposure, 85% Merlot 11% Cabernet Sauvignon, some Carmenere and Cab Franc. Smooth, velvety, dark red fruits, toasty oak.
Dunn, Cabernet Sauvignon, Napa Valley 2014
Owned and operated by winemaker Randy & Lori Dunn, own & farm 42 acres on Howell Mountain (1400 ft above Napa floor). Was originally winemaker for Caymus, now well known for very ageable cabs. Napa bottling a combination of estate fruit and valley floor fruit- making it softer and more early accessible. 100% Cabernet aged 32 months in new french oak. full-bodied, herbal, cedar, tobacco.
Dr. K, Cabernet Franc. Finger Lakes, NY
From one of North America’s first wine growing regions planted in the 1860’s. Soured from two estate plots planted in the 80’s on Keuka Lake, on steep slopes on glacial deposited soils which add to the wines minerality. 100% Cabernet Franc Cranberry, raspberry, black pepper, button mushroom, earthy, savory and crisp.
Angels & Cowboys, Zinfandel Blend, Sonoma County 2016
Fruit sourced from Carneros, Russian River, Alexander Valley & Dry Creek. Individual lots of Zinfandel (61%) amended by Petiete Sirah, Syrah and Malbec. The final blend is aged in French oak. Rich and dense with dark fruit, notes of spice from oak. Special order.
Yves Quilleron, “Cavanos” Saint Joseph, Rhone Valley
Named after the local name for village in Chavanay. 100% Syrah from a densely spaced vineyard over 40 years old in most northerly part of St. Joseph. Dense, yet taut, with a lot of mineral, perfume of violets, pepper and meat, finishes very long powerful and juicy. Special order.
Hiyu, “Arco Iris” Columbia Gorge, OR
Special order Pinot Noir cofermented with 15% Pinot Gris from a one acre estate organic and biodynamically farmed vineyard. Only one large barrel made with a 30-50 day whole cluster skin contact- unfiltered, unfined. Very perfumed and aromatic with a mix of florals, black fruits, plum, leather, orange peel & dusty minerality. The palate has some weight to it from the PG with the black fruits balanced by savory earth, spice, leather – lengthy finish.
Longoria, “Blues Cuvee”, Santa Barbara
Started in 1993 as winery could not previously sell varietal labeled Cabernet Franc- yet as proprietary blend with an artists series has gained attention. Each year a new label and new blend relying heavily on CF and other Bordeaux grapes such as CS, Merlot and most recently the addition of Syrah. Each lot vinified separately then aged for 21 months in used French oak. Dark cherry, dried herbs, olive tapenade, cedar. Special order.
Woodward Canyon “Artist Series” Columbia Valley, WA 2014
No longer in Utah- national retail price $80. From highly regarded vineyard sites: Campoux [sham-poo] in Horse Heaven Hills- one of WA’s oldest, Sagemoor, Summit View warm site in southwest corner of Walla Walla. Estate vineyard in Walla Walla. 92% Cabernet, 6% CF, 2% Petit Verdot. 22 months fine grained Taransaud French oak barrels. Black currant, herbs, green olive, clove, polished, refined.
Cimicky, “Trumps” Barossa, Shiraz 2014
100% Shiraz. Average age of vine is 65 years old. Barrel fermented and aged in American Oak. Blackberry cinnamon toast, vanilla, lush.
404 S W Temple, Salt Lake City, UT 84101
Punch Bowl Social
We don’t usually cover chains and the larger franchises per se, but this press release looked quite interesting when it dropped on my desk. Slated to open Summer of 2019 is this new concept for the space left vacant by Barnes And Noble at the Gateway. Here’s the release in full:
Located at 6 N. Rio Grande St. and measuring 15,000 square feet, Punch Bowl Social Salt Lake City marks an exciting new chapter in the company’s rapidly-expanding nationwide portfolio. Historically, Punch Bowl Social properties have averaged 25,000 square feet. This new, more compact design – a 12,500-square foot Punch Bowl Social in Fort Worth, Texas was announced earlier this year – allows for additional expansion and enables the company’s ownership to consider new real estate opportunities in retail, shopping and dining developments.
Eat, Drink, Play, Punch Bowl Social Style. And while this newest configuration will occupy less space, guests will enjoy the same quality and experience for which the larger Punch Bowl Socials are known. Punch Bowl Social Salt Lake City will feature the restaurant’s high-integrity culinary menu with made-from scratch items like Chicken-n-Waffles with Chipotle Syrup, Classic Burger, Fried Bologna Sandwich, Street Tacos, and an expanded selection of shareable dishes including Pork Rillettes and Green Chorizo Fries. The craft beverage program features creative cocktails, local beers, select wines, non-alcoholic beverages and the company’s namesake punches, and an expansive selection of social activities including mini bowling, ping pong, karaoke, shuffleboard, foosball, vintage arcade games and more.
For Punch Bowl Social founder and CEO Robert Thompson, Salt Lake City was an obvious choice. “We’ve been interested in Salt Lake City for quite some time as it shares many of the same attributes as Colorado and we like how close it is to our home base in Denver,” he said. “We were intrigued by the vibrancy and energy of The Gateway community, with its density of shopping, dining and entertainment offerings, as well as the innovative arts scene. It was pretty clear that we needed to be here.”
Thompson adds that the proximately to the Utah Jazz was an added bonus. “What we’ve found in other cities is that these new live/work/play communities and particularly those that are anchored by major league sporting teams are a great draw, bringing in crowds and creating energy. We’re really looking forward to opening Punch Bowl Social in Salt Lake City.”
Jenny Cushing, Vice President of Leasing at Vestar, the development’s owner, said she’s thrilled to welcome Punch Bowl Social, with its unique and highly-curated eat, drink, play experience, to The Gateway. “We’ve been working over-time on our promise to make The Gateway the top entertainment destination for all of Utah,” she said. “Punch Bowl Social’s focus on its scratch menu, craft beverages and social activities is really unique and adds a flavor that won’t be found elsewhere within The Gateway.”
Punch Bowl Social Salt Lake City is the brand’s first property located in the Rocky Mountain west outside company headquarters in Denver, Colorado. Punch Bowl Social Broadway, the very first Punch Bowl Social, located in downtown Denver, opened in 2012. Punch Bowl Social Stapleton, the company’s 10th property which opened in the iconic air traffic control tower of the city’s former Stapleton International Airport, welcomed guests last November. To date, there are 14 Punch Bowl Social locations nationwide including Atlanta, Austin, Chicago, Cleveland, Detroit, Indianapolis, Minneapolis, Rancho Cucamonga, CA, Portland, OR, Sacramento, San Diego, Schaumburg, IL and the two Denver properties.
6 N Rio Grande StSalt Lake City, UT 84101
Slow Food Utah
Slow Food Utah recently announced winners of the 2018 Snail Awards, their annual tradition since 2012 of honoring some of our community’s most ardent supporters of the group’s mission. Slow Food Utah is a non-profit organization dedicated to bringing everyone to the table to celebrate the pleasures of good, clean, fair food. “Slow Food people are connoisseurs of taste, protectors of food heritage and champions of local producers,” says Gwen Crist, Slow Food Utah board chair.
Awards were presented at the Feast of the Five Senses, an annual banquet that funds the group’s microgrant program. The Slow Food Utah Microgrant Program has distributed over $100,000 to 90 small, local food-centric producers over the past 10 years. This year’s feast, with 135 attendees, took in more than $9000. The following community members were honored with a Snail Award:
Farmer / producer: Bill Masslich and Penny Trinca of First Frost Farms
Bill and Penny own First Frost Farms in Nibley, a certified organic farm producing garlic, greens and other veggies. They have been guiding members of the Cache Valley Gardener’s Market, instrumental in forming the Sustainable Agriculture Association of the Bear River Area (SAABRA), and active in working with other area farmers to promote and sustain the agricultural community of Cache Valley. Penny also served on the board of the Slow Food Cache Valley chapter.
Restaurant / chef: Blake Spalding and Jennifer Castle, Hell’s Backbone Grill
Blake and Jen are the founders and owners of Hell’s Backbone Grill in Boulder, Utah, an award-winning farm-to-table restaurant, with their associated Hell’s Backbone Farm producing much of what is on the menu. In operation for nearly 20 years, the restaurant is a key part of the local community and is the second largest employer in the county. Blake has also gained a national reputation for her willingness to speak out for protection of the Grand Staircase-Escalante National Monument and Utah wilderness.
Community Leader: Bridget Stuchly, Salt Lake City Sustainability Department
Bridget is the department’s program manager. In her 10 years with the City, she has been instrumental in the founding of the Green City Growers Program, the SLC FruitShare Program, the Urban Greens Mobile Market, the SLC Urban Farming Program, the Local Food Microgrant Fund, Pesticide-Free Utah, Square Kitchen Incubator, and the Food Policy Task Force. In addition, she has raised tens of thousands of dollars in outside grant funding to support this innovative work.
Local business leader: Dean Peterson, Harmons
Dean Peterson, CEO and president of Harmon City Inc., has worked in the grocery industry for 45 years. Under his guidance, Harmons has evolved and is recognized as a leader in retailing Utah’s local food. In 2015 he created the Annual Grant Awards for Local Food-Makers. He is responsible for Harmons’ educational partnerships with local schools, the “Teach to Taste” program developed in collaboration with Slow Food Utah.
The Hub in South Jordan offers food truck dining indoors:
Preview of George/Bar George:
Restaurant deals and coupons
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Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.
I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by Uinta Cutthroat, alliteration and the use of too many big words I don’t understand. I ate all the pies.