Update November 11th: After a huge response from locals, the restaurant has decided to continue their efforts at Woodbine. Here’s the scoop.
They say bad things come in threes. Well, whoever they are, they need to keep their idioms to themselves thank you very much. In recent months we’ve had the loss of one of Utah’s best Italian restaurants with Celeste’s departure from the dining scene; then just a couple of weeks ago, one of the best Philly cheesesteaks in town also followed along. This week sees a trio of sad farewells now complete – Deadpan Sandwich announcing their imminent shuttering.
Taking to Instagram this week the business wrote, “With a heavy but grateful heart, we want to announce that Deadpan Sandwich will be closing and that our last day of business will be Saturday, November 11th. We want to thank all of our customers and the community for the love and support you’ve shown us over the last year and a half. We hope to see you soon.”
The sandwich spot located in the Woodbine Food Hall was criminally under the radar in my opinion. Those that did try it, almost universally loved it, including yours truly. Go check out those glowing reviews across a number of sites as proof positive.
Deadpan was one of the launch vendors for the Granary District food hall, celebrating their first birthday in the building a few months back in August. It’s handily my favorite dining spot at Woodbine with both Alex Springer in the Weekly and Ted Scheffler in Utah Stories echoing similar sentiments in their respective reviews.
More than that though, Deadpan was/is one of the very best sandwich spots in Utah. Unquestionably so. The ever evolving menu riffed on classic compositions, often lending them a gentle tweak. Here’s a snap of the menu I took back in January this year.
If you do decide to grab one last impeccably crafted sandwich before the 11th – let me recount a few favorites from the past year. The Italian beef is a relatively recent addition to the menu appearing earlier this Summer, and it’s a fine rendition of the popular hoagie. Deadpan’s IB uses whey braised beef, giardiniera, mustard greens, and of course, Duke’s mayo.
Two others not to be missed are the pickled green tomato powered B.L.O.T. and the Oh Schnitzel, a clever sandwichization of the German dish. Both also happen to neatly exemplify Deadpan at its finest moment; whip smart and creative constructions, obvious quality ingredients and a high level of execution.
Here’s hoping they manage to make a comeback.
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Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. 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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