The first DABS meeting of the year sees fourteen new licenses issued

January’s DABS meeting took off where 2024 ended – which is to say a short event, completed in a pleasantly brisk fashion. Here are all the licenses granted this month.

Full-service restaurant licenses (beer, wine, liquor)

Seventy full-service licenses remained in the state inventory entering the meeting. The following ten names received their license. The months listed are the expected opening dates in the future.

• Mint Tapas and Sushi 5, Draper
• Book Club, St. George, February
• The Continental, Provo, February
• Chili’s Bar & Grill, Tooele, March
• Strap Tank Brewery, St. George, March
• The Eatery, Fillmore, March
• Jailhouse Cafe, Moab, March
• Hill’s Kitchen, Salt Lake City, March
• Chopfuku, West Jordan, March
• LongHorn Steakhouse, West Valley City, November

Limited-service restaurant licenses (beer, wine)

• Zhang’s Chopstix, Ogden
• Sergio’s, Park City
• Chinese Taste, South Salt Lake (mapo tofu, pictured top)

Bar licenses

Five licenses were available to hand out, with an extra becoming available with the license held by Mayor Voss forfeited. Only one bar applied for licensing in the January meeting and was duly approved. Shades Tap Room now has its bar license for the long-awaited SLC location.

Other notes

Three Type 5 five package agency licenses were awarded to Hobbled Dog Cidery (Logan), Purple Sky Winery (Pleasant View), and Chapelle Brewing (South Salt Lake City). That means the three businesses are now licensed to retail their manufactured products directly to the public – even on Sundays and holidays – should they wish.

Other useful links

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• Best of SLC 2024 – what you can’t miss in the Beehive right now.

Stuart Melling

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.