It’s A Wrap – June 2018

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kathmandu slc buffet plate
Kathmandu Highland Drive – Kathmandu 2 location approved for beer and wine

DABC licenses

Ready for the winners and losers at June’s DABC meeting? Here’s the recap of the pertinent items from last months meeting.

Full service licenses (beer, wine liquor)

Worthy of note from June’s DABC meeting is the granting of license to Oddfellow’s Market in downtown SLC. This is the space just North of Current Fish & Oyster, owned by Eric De Bonis (The Paris) and empty for quite some time. Foodies have long been expectantly watching this space, hoping for movement. With the full service license now in hand, I would guess the official opening is now quickly looming. Liquor licenses have a ‘use it or lose it’ quality, compelling recipients to begin operation fairly swiftly after receiving one. A full list of full service licenses granted:

Corbin’s Grille, Layton
Crack’d Pot Family Steakhouse & Bakery, Vernal
Hyatt Place, Provo, conditional
Barrio, Salt Lake City, conditional
Oddfellows Market, Salt Lake City, conditional
Mountain Town Olive Oil Co., Park City. conditional
Karma Indian Cuisine, Sandy, conditional

Also in the June meeting, a number of dining clubs opted for dual licensing to keep their business models ticking over. Dual licensing allows businesses to operate under multiple DABC liquor license provided each license is applied to a clearly defined separate room. Think a restaurant in one room, a banquet or catering facility in another. Those choosing this path and approved in June include:

Collie’s Sports Bar & Grill, Park City
Firewood on Main, Park City
Sapa Sushi Bar & Grill, Salt Lake City
Zilla’s Restaurant & Lounge, Salt Lake City
Maxwell’s East Coast Eatery, Park City
Butcher’s Chop House, Park City, conditional
The Mustang, Park City, conditional
Legends Sports Bar & Grill, Salt Lake City, conditional

Root's Cafe interior (Root's Cafe)
Root’s Cafe interior (Root’s Cafe)

Limited service license (beer and wine)

Samurai Noodle, Draper
East Moon Sushi & Grill, Lehi
Zulu Grille, Lehi
Huhot of Logan, Logan
Nikko, Kaysville, conditional
Kathmandu 2, Salt Lake City, conditional
Roots Cafe, Salt Lake City, conditional
Midici Neapolitan Pizza Company, Salt Lake City, conditional
Winger’s, St George, conditional

kimis interior and lounge
Kimi’s interior and lounge

Bar license

Two bar licenses were available in the June meeting with seven businesses requesting lincesing. Of the seven, only three were ready to open immediately. Kimi’s Chop & Oyster House received one of the licenses. You might required owner Kimi Eklund’s dining club dilemmas from May’s meeting.

Granary Bar & Grill, Monticello received the second being ready to open in July. The Brazen Head Saloon, Tooele, received a remaining Summer seasonal license too. Those note quite ready to open and in the pipeline for upcoming licenses include: Alibi, Riverbank Bar, Templin Family Brewing and Sugar House Proper.

Other

Ruby’s Inn (Bryce Canyon) moved from a Type 1 package agency to a Type 2; this reflecting the business now serves the whole area not just hotel guests. St. Bernard’s (Solitude) converted from dining club to Winter seasonal. Harmon’s (Mountain View, Herriman) received an educational license for their cooking school; Mountain Town Olive Oil Co. (Park City) received a similar educational permit.

Josh Rosenthal, Joe Evans and Levi Rogers of La Barba (Slug Mag)
Josh Rosenthal, Joe Evans and Levi Rogers of La Barba (Slug Mag)

Seabird Bar And Vinyl Room

News in just recently – the opening of a new cocktail hotspot by Josh Rosenthal and Joe Evans – the team behind the popular La Barba coffee brand. The full release reads:

The Salt Lake craft cocktail game is growing, thanks to La Barba Coffee co-founders Josh Rosenthal and Joe Evans, with the exciting announcement of Seabird Bar and Vinyl Room. Seabird, set to open doors this fall, is part of a rapidly growing number of new and unique tenants at The Gateway. Seabird will be located next door to La Barba, which began serving customers earlier this month.

“Seabird is exactly the kind of concept we’re excited to bring to downtown,” says Jenny Cushing, Vice President of Leasing at Vestar. “What they can do with coffee is second-to-none, and now, they’re going to bring that same level of quality and uniqueness into the cocktail scene. We’re so excited for it to come to life here at The Gateway.”

Seabird will feature lavish seasonal renditions of craft cocktails, while music is played from a classic turntable. “We’ve just started construction on a Seabird location in Draper,” says Josh Rosenthal, co-founder of La Barba and Seabird. “Once we signed the deal to come to The Gateway, we knew it would be another perfect location for us.”

Stanza - lobster pasta
Stanza – lobster pasta (Salt Lake Magazine)

Stanza

Expect the wine program and service at this downtown Italian restaurant to keep improving. The restaurant recently announced sommelier training for two of their star employees – supporting and paying directly for their certification classes. Both Kelson Westervelt (Stanza’s lead bartender) and Raya Wall (server) recently completed the classes and first exam from the Court of Master Sommeliers. Both have plans to continue with their training this year to become fully certified by the Court.

Westervelt’s career began at a young age working for a wine and liquor distributor in New Jersey, his home state. From there life took him to Iron Hill Brewery in Pheonixville, PA; and Intellegencia, a coffee roaster in New York. He studied geology at Rutgers (want that drink on the rocks? /dad joke) and looks forward to sharing new wine pairing experiences with his guests nightly at Stanza’s bar.

Wall is a Smith College alumna, got her start at the family business – Tin Angel Cafe. This sparked a captivation with creative, chef-driven food. From there a stint at BTG also helped her discover an interest in wine leading her on to bar tending and finally landing at Stanza in 2017

454 E 300 S, Salt Lake City, UT 84111
(801) 746-4441
stanzaslc.com

Taste Of The Wasatch: Scott Evans of Finca, Pago, ELTH, Hub And Spoke in 2014
Taste Of The Wasatch: Scott Evans of Finca, Pago, ELTH, Hub And Spoke in 2014

Pago

Congrats to this 9th snd 9th hot spot. Pago has been awarded as one of America’s 100 Best Wine Restaurants of 2018 by Wine Enthusiast Magazine. The restaurant writes:

We are honored two have won this award and to be sitting alongside the best restaurants in the country. Since our opening in 2009, owner/sommelier Scott Evans has consistently exposed the wine community in Salt Lake to wines never offered in our state. From his love of sparkling wines to his affinity toward natural wines, Evans has curated an ever-changing list hundreds of wines and ciders representing small producers who focus on sustainable winemaking practices and authenticity.

This is our 2nd top 100 award for Pago from Wine Enthusiast Magazine. We were honored to be awarded in 2012 and proud to be continuously recognized for our commitment to our wine program.

Scott Evans will accept the award on July 9th in New York City at the formal award ceremony. Wine Enthusiast also featured chef Phelix Gardner’s sunchok poutine recipe too – which will continue to run on the Pago menu through July: https://www.winemag.com/recipe/sunchoke-poutine-recipe/

878 900 E, Salt Lake City, UT 84102
(801) 532-0777
pagoslc.com

Dented Brick Distillery (DBD)
Dented Brick Distillery (DBD)

Dented Brick Barrel

Want to support local distiller and snag a ton of goodies in the process? Including your very own barrel? Check out DBD’s Whiskey Barrel Program, an opportunity for thirsty locals to assist with the production of their new premium aged, Hugh Moon Whiskey. Crafted by DBD’s head distiller, Mike McSorley, this 100% Rye whiskey is ready to be aged in American Oak barrels for the next 18 months. By adopting a barrel recipients can grab:

* A day with Mike making their own barrel of whiskey and committing a nameplate to the barrel head. While the whiskey ages you can come and visit it, taste it and sing to it. When its ready to be bottled, you have the option of buying a few cases or the entire batch.

* First purchase rights to your barrel

* Private tasting event for 20

* DBD camping flask

* DBD trucker hat

* DBD Hugh Moon Whiskey launch party invite

* Personalized barrel

Contact Marc at DBD via email for more details: marc@dentedbrick.com

3100 S Washington St, South Salt Lake, UT 84115
(801) 883-9837
dentedbrick.com

Spice Kitchen to go - a different entrepreneurs cuisine each week to go
Spice Kitchen to go – a different entrepreneurs cuisine each week to go

Spice Kitchen

For the third year running Spice Kitchen Incubator recently partnered with Westminster College Master of Strategic Communication students. Students in this program provide research, skills and designs to new businesses at the refugee-focused incubator.

As part of the work students deliver visual branding, collateral materials and logos to the would be entrepreneurs. This semester, students worked with three new business you might want to keep an eye on: Fatu & Lana’s, Tomatoes and Peppers, and Zakho Kurdish Cuisine.

Fatu_Lana_Logo_Black

Fatu & Lana’s is a family-owned Samoan business that serves food from the heart. They believe that everyone is welcome at their table and loves growing their community with family recipes and good company.

zakho_goeslim_FINAL LOGO

Zakho Kurdish Cuisine’s chef Mayan gathers inspiration from her home in the Kurdistan Region of Iraq and has memories with her mother in the kitchen. She provides catering for events of different sizes and can be found at the Downtown SLC Farmer’s Market in September and October.

Peppers and tomatoes

Peppers & Tomatoes is the newest business serving Mexican cuisine. Chef Eva can be found in the kitchen cooking up tamales, cochinita pibil, and pozole rojo. Peppers & Tomatoes is excited to offer new flavors without the wait!

Johnniebeefs chicago dog
Johnniebeef’s – Chicago dog

Johnniebeef’s

Or maybe you want to help another local entrepreneur get their dreams off the ground. Actually for Johniebeef’s this would be the relaunching of a dream – you might recall this popular taste of Chicago shuttered in 2017. If you’re craving JB’s Italian beefs or variety of head spinning dogs – owner John Carrasquilla is currently soliciting investment for a rebirth of the business. This from Facebook:

As you are aware I have not been on Facebook in a while..I wanted to make sure that I was really committed to re opening Johnniebeefs. I AM! Next step is money……If you or anyone you know is interested in investing in Johnniebeefs let me know. Minimum investment is $20,000.

It will give you 5% of the company, but NO say on how it’s run. We have a business plan. I am more than happy to show it to anyone that is interested-but first they must show that they have the money to invest. I am sick of “Cowboys with no cattle”. If you love the food and are willing to take a shot…..Let me know……..Email me at:
johnnie-beefs@comcast.net

Chow Truck tacos no more (Chow Truck)
Chow Truck tacos no more (Chow Truck)

Other

Chow Truck closes
https://www.sltrib.com/news/2018/06/21/chow-truck-the-original-restaurant-on-wheels-that-got-utahs-roving-diners-rolling-shuts-down/

Public Ed’s replaces Big Ed’s
https://www.sltrib.com/news/2018/06/14/publik-coffee-takes-over-landmark-big-eds-near-utah-campus-promising-affordable-breakfasts-burgers-and-beer/

Food talk

Want to discuss this post or the SLC food scene in general? Check out our Facebook group and come talk with other likeminded SLC foodies.

Stuart avatar

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.

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