DABC licensesA relatively busy month in April’s DABC meeting with lots of businesses receiving newly minted licenses. Details as follows: Bar license Five businesses competed in April’s meeting for two available bar licenses. Las Rocas Bar (West Haven) and 16 Post Office Place (SLC) were the successful winners, the latter surrendering their Summer seasonal license. 16 Post Office is opening up in the old Kristauf’s space under new ownership by the adjoining Takashi; rumor has it that this bar will also feature Peruvian inspired small plates with a kitchen headed by Tommy Nguyen – former Takashi and Rye alum. The Riverbank Bar from the owners of Campfire Lounge in Sugar House took up the newly free seasonal license in turn. The Riverbank Bar is a new project coming to Millcreek/Brickyard, currently slated for opening in late June. Full service licenses (beer, wine liquor) Garage Grill, Draper Antica Forma, Moab Miguel’s Baja Grill, Moab Fletcher’s, Park City Indochine Vietnamese Bistro, Salt Lake City Melvin’s Public House, Heber City, conditional Brewvie’s, Ogden, conditional Flanagan’s on Main, Park City, conditional Tandoor (Highland), Salt Lake City, conditional Winger’s Restaurant & Alehouse, Vernal, conditional Limited service license (beer and wine) Uptop Steakhouse, Bryce Moki’s, Ticaboo Midici the Neapolitan Pizza Company, Orem Pan Wok, Salt Lake City Paddock Lounge, Sandy Huhot Mongolian Grill, Spanish Fork Pieology Pizzeria, St George Bryce Canyon Inn & the Pizza Place, Tropic Christopher’s Steak House, Vernal Windya’s Place, Heber, conditional R&R BBQ, Pleasant Grove, conditional Bombay House, Provo, conditional Barefoot Taqueria, Springdale, conditional On-premise beer only restaurant license Blues Street BBQ, American Fork Other notes Bohemian Brewery & Grille in Midvale has changed ownership, licensing was approved for the new owner. True North Axe Throwing in Lehi was approved conditionally for an on premise license
Cinco De MayoFor these May 5th festivities chef and owner Matt Lake will be serving up a handful of specials at both the downtown restaurant, Alamexo Mexican Kitchen, and at the new more casual Alamexo Cantina in the 9th and 9th area; if the weather plays ball (current forecasts say yes!) you’ll definitely want to enjoy a cocktail and some table side guacamole on Cantina’s patio. In addition to Laka’s regional Mexican specialties available at both locations, on Cinco De Mayo you’ll also find: * Tacos carnitas: pork carnitas with salsa verde cruda, avocado, queso fresco and jalapeño escabeche ($17.95) * Enchiladas enfrijolata: two soft corn tacos filled with achiote chicken and asparagus, baked in a black bean-roasted green chile salsa, topped with shaved lettuce and cabbage, pickled red onion and queso fresco ($18.95) * Both spots also have a new drink menu too and for Cinco de Mayo, they’ll be serving the Medicina Botánica, with Espolón reposado, ginger agave, lemon and a Wahaka Mezcal float ($13) Alamexo | 268 State St #110, Salt Lake City, UT 84111 | (801) 779-4747 | alamexo.com Cantina | 1059 East 900 South, Salt Lake City, UT 84105 | (801) 658-5859 | alamexocantina.com Franck’s Also celebrating Cinco De Mayo – albeit a couple of days later – this Holladay fine dining restaurant. On Monday May 7th, at 6.00 p.m. chefs Robert Perkins and Adam Vickers will be offering the following set menu. Price is $75 per person, $60 for food only: 1st course * Hawaiian Sunfish ceviche tostada, avocado, radishes, pico de gallo * Corona Extra Beer 2nd course * Pork shoulder al pastor, guajillo emulsion, mint, charred fennel & pineapple salad * Pairing: Patron Silver- pineapple/jalapeno margarita with sriracha salted rim 3rd course * Lamb rib barbacoa, jicama, cotija cheese, brunoise shallot, cilantro, cilantro crema * Pairing: Don Julio Anejo Tequila (neat) 4th course * Vanilla bean flan, Kahlua caramel * Pairing: Kahlua float 263 Holladay Blvd E, Holladay, UT 84121 (801) 274-6264 francksfood.com
Derby DayAlso on May 5th – hats, juleps, hushpuppies, catfish and more. With that in mind Under Current has a few spirited specials this Saturday for Derby Day. Doors open at noon for the festivities with the “best two minutes in sports” streamed live throughout the bar. On the food side of things “catfish & waffles” with cornmeal waffles and cornmeal-breaded catfish topped with bourbon maple syrup will join Derby-themed dishes from chef Alan Brines of Current Fish & Oyster. Brine’s (well regarded I’m told) hushpuppies will accompany the full bar menu. And of course Derby Day isn’t complete without mint juleps. The concoction of bourbon, turbinado sugar, and mint is now world-renowned due to its association with the Kentucky Derby. Apparently more than 120,000 of them are served on Kentucky Oaks and Kentucky Derby days combined. Under Current will be serving an Elijah Craig bourbon based mint julep for $11. Lastly, celebrating equal parts Southern tradition and spectacle, Under Current will also be running a hat contest – to be judged by a surprise guest and the winner enjoying a gift card to Current Fish & Oyster. 279 300 E, Salt Lake City, UT 84111 (801) 574-2556 undercurrentbar.com Also getting in on the Derby Day fun – High West up in Park City – celebrating their eighth annual Derby Day Party – and once again, the national release of its popular blended whiskey Yippee Ki-Yay. From 2.00 to 6.00 p.m. enjoy High West’s acclaimed food, foot-stompin’ live music and a contest for Best Derby Attire all while taking in the 143rd Run for the Roses at the Kentucky Derby. Tickets are $40 and are available online. A cash bar will be serving High West’s spirits and cocktails – including Yippee Ki-Yay, a blend of straight rye whiskeys that are first aged in new, charred white American oak barrels, then finished in French oak barrels that previously contained vermouth and Syrah wine. The result: a none-too-sweet naturally-flavored whiskey. Of this years batch, High West’s Justin Lew writes: We’re proud of this latest blend of Yippee Ki-Yay,. It’s delicious in virtually any setting, but its truly best at room temperature, served neat. And if you can give it a few minutes to sit idle in a glass, its bouquet really opens up to its full potential. 703 Park Ave, Park City, UT 84060 (435) 649-8300 highwest.com/saloon.php
Park City Shoulder SeasonIf you’re thinking of heading up to Park City anytime soon – beware shoulder season – and don’t end up disappointed. Restaurants, bars and cafes adjust their hours for this slower time of the year. Here are the respective schedule changes sent to us via Park City Area Restaurant Association: Apex Closed April 9 – 29th. Reopening on April 30th for breakfast, lunch and dinner Bangkok Thai on Main Open Billy Blanco’s Open Sunday-Thursday from 11 a.m. to 9 p.m., and Friday-Saturday from 11 a.m. to 10 p.m. Bistro 412 Closed through April. Opening date TBD The Brass Tag at Deer Valley Resort Open nightly. Closed April 9 for company holiday Burgers & Bourbon Closed April 9 – 29th. Reopening on April 30th 3-10 p.m. daily Butcher’s Beginning April 8th dinner hours 4 – 10 p.m., late night menu 10 p.m. – midnight, closing at midnight Café Terigo Closed from April 15 to May 4. Reopening for lunch May 5; dinner service is set to resume Thursday through Sunday starting June 1 Cena Ristorante & Lounge: at The Chateaux Deer Valley Closed April 9 to May 4. Chimayo Closed April 8-16. From April 7-June 24, serving dinner Tuesday-Thursday from 5-9 p.m. and Friday-Saturday from 5-10 p.m.; closed Sunday-Monday. Resuming seven-day service June 24 Daly’s Pub Closed April 9 – 29th. Reopening on April 30th 5 – 10 p.m. daily Deer Valley Grocery~Café Open for breakfast and lunch until 7 p.m. through June 15, then open until 8:30 p.m. Closed April 9 for company holiday Deer Valley Resort’s Snow Park, Silver Lake and Empire Lodges Closed from April 8 to December. Fireside Dining, the Seafood Buffet, and the Mariposa will close April 7 until December DEN Restaurant at Park City Marriott Open for breakfast and lunch daily The Eating Establishment Open, call for hours Escala Provisions Company and Marketplace at Hyatt Centric Park City Open, with EPC serving breakfast from 7-11 a.m., lunch from 11:30 a.m. to 5 p.m., and dinner from 5-10 p.m. Firewood Closed from April 15 to May 24. Also closed April 8 First Tracks Kaffe at Stein Eriksen Lodge Closed April 8 until next winter season Flanagan’s on Main Closed April 29-May 9; reopening May 10 at 5 p.m. for dinner Fuego Bistro and Pizzeria Open Monday-Thursday from 11 a.m. to 9 p.m., Friday from 11 a.m. to 10 p.m., Saturday from 5-10 p.m., and Sunday from 5-9 p.m. Ghidotti’s Open Sunday-Wednesday from 5-9:30 p.m., and Thursday-Saturday from 5-10 p.m. Locals’ Night begins May 3 Glitretind and Troll Hallen Lounge at Stein Eriksen Lodge Open Goldener Hirsch Inn Closed April 1 to Dec. 1 Grappa Starting April 17, serving dinner Sunday and Thursday from 5-9 p.m. and Monday, Friday and Saturday from 5-10 p.m.; closed Tuesday-Wednesday. Locals’ Night begins May 7 High West Distillery & Saloon The Saloon will be closed April 8-23, and reopening for dinner April 24. Lunch and dinner service starting April 25. The Refectory will be closed April 9-24, reopening April 25 for lunch and tours every day from Wednesday-Sunday, plus Sunday brunch Lespri Prime Steak & Sushi Closed April 22 to May 31 Powder Restaurant at the Waldorf Astoria Open through the spring season, with off-season promotions in April Royal Street Café at Deer Valley Resort Closed April 7 reopening for summer June 15 Shabu Closed April 8 through mid-May. Opening date TBD Squatters and Wasatch Brew Pub Open Sushi Blue Open Sunday-Thursday from 11:30 a.m. to 9:30 p.m., and Friday-Saturday from 11:30 a.m. to 10 p.m. Timbers Bar and Lounge at Park City Marriott Open for dinner nightly tupelo Closed April 16 – May 2. Beginning May 3rd dinner offered Thursday – Sunday 5:30 – 9:30 p.m. Brunch on Sundays 11 a.m. – 2 p.m. Twisted Fern Closed April 9-26. Reopening April 27 for lunch and dinner with a new spring menu Versante Hearth+Bar Serving dinner every day from 4-10 p.m. Wahso Closed from April 1 to June 6. Reopening June 7, serving dinner Wednesday-Sunday from 5-9 p.m., and Friday-Saturday from 5-10 p.m. Windy Ridge Bakery Open Monday to Saturday from 8 a.m. to 6 p.m., and Sunday from 8 a.m. to 4 p.m. Windy Ridge Café Open Sunday-Saturday from 11 a.m. to 9 p.m.; Taco Tuesday begins May 1 Yuki Yama Sushi Closed April 8 through mid-May. Opening date TBD
Utah Cheese AwardsThe Utah Cheese Awards, a cheese-plate specialty food competition, has announced the details for its annual contest. Commercially licensed producers of Utah-made cheese, charcuterie, bread, sauces, honey, fruit, and chocolate may submit samples beginning August 17 with a deadline of 6:00 p.m. August 24, 2018. Cheese will be judged in 14 categories, while 9 other specialty food categories will also be ranked. Additionally, amateurs or cheesemakers working, from home will also be able to submit their product. Founder, Steve Jerman has lined up four volunteer judges for the competition, all with varied experience and knowledge of fine dining and local food: Ted Scheffler (Utah Stories), pastry chef and baker Tosha Rustad (Current Fish and Oyster), Alex Springer (SLUG, City Weekly, Devour) and Christianna Johnson, program and grant manager for Urban Food Connections of Utah Interested producers can submit up to three samples for free. Additional submissions are $25 each. Details and entry forms are available on the show’s website, UtahCheese.info. The show anticipates 50 to 100 entries from 15 to 20 producers. Once again sponsoring the event is the Dairy Council of Utah and Nevada which is now part of a larger concern, Dairy West, which represents dairy farmers in several western states. Winning products and their makers will be announced this coming fall.
Other ItemsAnd lastly a few other interesting pieces of news that caught my eye in the last month: Park City’s El Chubasco changes hands: https://www.parkrecord.com/news/el-chubasco-restaurant-sold-to-new-owner/ This NY Time’s story about Mo Bettah’s, the flourishing Utah restaurant franchise: https://www.nytimes.com/2018/04/23/dining/hawaiian-restaurant-utah-mo-bettahs.html Also on the subject of franchises, wonder what’s coming next to Utah, here’s what’s blowing up nationwide: https://www.qsrmagazine.com/content/11-restaurant-franchises-cusp-greatness
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Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.
I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by Uinta Cutthroat, alliteration and the use of too many big words I don’t understand. I ate all the pies.