It’s been a whirlwind twenty-four months for Salt Lake Brewing Co. It’s practically two years to the day that Monster Energy Drinks gulped down CANarchy – the collective brewery home to the iconic Squatters and Wasatch breweries.
Just two months after the $330 million transaction, a newly minted Salt Lake Brewing Company confirmed they’d sealed the deal to ensure the continuity of all the popular brewpub locations in Utah. Formed in part by Squatters original founders, Peter Cole and Jeff Polychronis, SLBC’s re-acquisition had a certain romantic elegance to it; even head brewer Jason Stock returned to the fold. We’re getting the band back together.
As the brand marks two years, the latest reveal is the opening of a completely new location – Squatters Corner Pub (3555 Constitution Blvd, West Valley City). The former TGI location has been suitably decluttered and re-imagined. Dozens of tables greet you as you enter, and those taking a right turn will find a wraparound bar. Do note that the location is family-friendly, and licensed as a restaurant, not a bar.
To the best of my knowledge, the opening makes Squatters Corner Pub, the only brewpub of its type in West Valley City. Indeed, sitting on the Northwest edge of Valley Fair Mall (hint: there are acres of ample parking out front), the independent eatery stands out uniquely amid a sea of national names.
The menu follows the schematics of the downtown original, why wouldn’t it? Anyone who’s stopped by the 300 S. stalwart will know the buzzy atmosphere that fills the space seven days a week. Fans flock for the mix of locally brewed beer, (Mr. Melling’s Nitro anyone?) and classic brewpub dishes like burgers, nachos, and fish and chips.
The newest addition to the lineup (and available at the WVC location) is a range of thin-crust pizza. Launched in the Winter of last year, the new pies arrived after significant R&D by the kitchen team. “Our chefs and CEO visited almost all of the pizza places in Salt Lake, and to places as far as Chicago to research the best pizza”, Rick Seven from the brewpub tells me. “Since then, we created a new recipe for the dough and perfected the rising time. We bought new pans to bake the pizzas in that keep the dough from getting soggy. We have developed a few new pizzas like the Polychronis (a Greek-style pizza) and the hot honey and sausage, and the cheese and toppings are applied under our new pizza mantra – crust to crust.”
I’ve previously mentioned it, but if you’re looking for one of the best wallet-friendly deals in town you’d be hard pushed to beat their daily pizza happy hour; Monday through Friday from 11.30 p.m. to 4.00 p.m. You can snag one of the new pies for just $9. There’s not a lot out there under $10 these days folks.
As I sample a slice from Seven’s own personal creation (a vegan pizza with a variety of configurations) I’m reminded of another of Squatter’s secrets – the restaurant is always eager to accommodate a diner’s requests. There’s no furious chef out back demanding this with that. “If it’s on the menu, we will try to make it work”, Seven tells me.
Contrasted against the landscape of chain dining in the area – I’ll raise a glass to this opening, so should you.
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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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