February’s DABS meeting unfurled this Thursday, in much the same manner as months before. Swift and to the point. Here’s who received what.
Full-service restaurant licenses (beer, wine, liquor)
Sixty-year-round licenses were available coming into the meeting, and the following ten names received one:
- Laziz Kitchen, Salt Lake City
- Ozora Izakaya Japanese Bar & Tapas, Salt Lake City
- Kaze, Salt Lake City
- La Fountain, Tooele
- Smothered Burrito, West Jordan
- Los Molcajetes, Logan
- Ramblin Roads Restaurant, Salt Lake City, March
- Ramblin Roads Restaurant, Salt Lake City, March
- Hell’s Backbone Grill, Boulder, March
- Big Mango Thai Kitchen & Bar, Riverton, July
Limited service restaurant license (beer, wine)
Likewise, these six businesses received this more limited license type:
- Ve La Thai Restaurant, Cottonwood Heights
- Antica Forma, Vernal
- Tacos 1905, South Jordan
- Tadka Cuisine of India, Nephi
- Ombu, Layton
- Shake Shack, Salt Lake City
Bar licenses
Nine bar licenses were up for grabs with two applicants this months, both successful:
- Policy Kings Brewery, Salt Lake City
- Paris Social Bar, Salt Lake City
Other items
Lastly a Type 5 package agency went to Shades Brewing (Salt Lake City) and a beer only restaurant license was awarded to Christophers Stk House (Roosevelt).
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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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