Today we interview two of the gentlemen behind Whiskey Street: owner and proprietor Jason LeCates, and executive chef Matt Crandall. After launching Bourbon House in 2011, Matt and Jason set out to do it again. But this time they had more funding, a better location, and a drive to create an upscale whiskey bar that boasts a great drink menu and a strong food offering.
On opening day, Matt and Jason were scrambling to find plates and make sure they were prepared for the a crowd they hoped would come. And boy, did the crowd come. The response was explsoive, and today Whiskey Street is one of Salt Lake's busiest bars and whether it's lunch time, happy hour, or late-night drinks, there's always a crowd looking to sample their appetizers or try one of their craft cocktails and 130+ whiskies.
In this episode we talk about Whiskey Street's first name ("Order 44"), how they created their menu, and what it's like to run a bar in Utah. We discuss UT liquor laws, Whiskey Street's "ahi tartini" appetizer, and their future plans for growth.
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