Would you like fries with that? No! I want tater tots of course! This delicious side dish can be surprisingly hard to find at Utah restaurants, but fear not, we know where the good stuff is. The following restaurants all serve tater tots as a side dish option.
Flanker Kitchen
Located in the The Gateway in downtown SLC is this massive 17,500 square foot facility; you’ll find multiple bars, upscale and fun bar food, not to mention tons of hands on fun like sports simulators, karaoke, bowling and more.
6 N Rio Grande St, Salt Lake City, UT 84101
(801) 683-7070
flankerslc.com
Wasatch Brew Pub
Wasatch sits in arguable heart of Sugar House and has something for absolutely every taste and occasion. Wasatch is open seven days a week, has a huge interior space and exterior patio, an equally huge brew pub menu – and of course – more beers than you shake a stick at.
2110 Highland Dr, Salt Lake City, UT 84106
(801) 783-1127
wasatchbeers.com
Carson Kitchen
A trendy modern American spot in the heart of downtown. The restaurant comes to SLC via way of Vegas where the late chef Simon Kerry made his name with this chef driven menu. Check out our full review of the whimsical dishes at this restaurant. Tots are always served here.
241 W 200 S, Salt Lake City, UT 84101
(385) 252-3200
carsonkitchen.com/slc/index.html
Who did we miss?
If you think we’re missing a really great addition to this list, please email us at stuart@gastronomicslc.com – we’d love to hear from you. Let us know who you think should be on this list and why. If you have a really great picture of one of more dishes, please send that too! We’re always excited to check our more businesses!
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. 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.