Downtown SLC Bars

#31: "An Evening Out in SLC" - Food Tips With Foodies

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Welcome to The Utah Foodie! On today’s episode we bring in two of our state's top food writers and critics to help us craft a perfect night out on the town exploring Salt Lake City's food scene.

This is our third installment in our monthly "Food Tips With Foodies" series where we bring in local food experts and talk food for an hour on a pre-selected topic. Last month, we explored Breakfast & Brunch in Utah with Chris Holified of I Am Salt Lake and Chelsea Nelson of Heartbeat Nosh. In October, we brought in Amanda Rock of Amanda Eats SLC and Jeffrey Steadman from Yelp.com to talk Fine Dining options around the state.

Today we’re on with Kathy Stephenson and Heather King:

Kathy Stephenson has been The Tribune food writer since 2000, covering all aspects of eating including dining, alcohol and agriculture. A Utah native, she began working at The Tribune in 1982 while a student at the University of Utah. She honed her journalism skills covering various topics including communities, education and (fun fact) Figure Skating during the 2002 Winter Olympics.

Heather King is a food writer and restaurant critic for The Salt Lake Tribune, Devour Utah, Downtown SLC magazine and Examiner.com. She is the co-founder of The Utah Review where she writes about arts, culture, food and travel. She is the founder of Utah's Ladies Who Lunch groups, a member of the Association of Food Journalists and a proud Great Dane owner.

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#20: Sugar House Distillery - The craft distilling movement

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In early 2014, James Fowler introduced Sugar House Distillery and became Utah’s very first "grain-to-glass” small-batch spirits distillery — where the entire production, from the raw ingredients all the way to the bottle, is done in-house using their own still. And it all happens in their warehouse in South Salt Lake that just so happens to be South Salt Lake's first privately-owned liquor store since prohibition.

Needless to say, Sugar House Distillery is a pioneer. Which is the very attitude you need if you want to start a liquor distillery in Utah. There were permit and license issues, questions about how to deliver quality spirits without expensive stills, and an uphill battle to convince people in Utah that good liquor was worth paying extra for.

Fortunately, Sugar House Distillery is a part of a burgeoning movement, not unlike the craft beer movement. James Fowler says the small batch distillery trend is just as large as craft brewing, but a mere 10 years behind — and we’re just seeing the crest of the wave of a trend that will result in a lot more local distilleries across America, and here in Utah.

On today’s episode we talk with Sugar House Distillery’s owner, James Fowler, and his assistant distiller Jake Wood to learn about their distilling process, their liquor, and how they got started.

Join us.

 

Sugar House Distillery

2212 West Temple, #14, Salt Lake City

sugarhousedistillery.net

801-726-0403

 

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#19: Zest Kitchen & Bar - Healthy eating with Casey Staker

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Zest Kitchen & Bar is a 3-year old restaurant in downtown Salt Lake City that was launched by Casey Staker in late 2012. It's an organic, vegetarian, gluten-free restaurant with a fresh juice cocktail bar and they’re right on 275 S 200 W — across from Red Rock, right around the corner from Squatter’s and the convention center. Zest is trendy, it’s upscale, and their food is lightweight and healthy. And at night, the cocktails flow — all fresh juice and ingredients but with a creative twist. Drinks like a jalepeño margarita, a ginger spice whiskey cocktail with a fresh apple slice, and a summer beet sangria.

But on the weekend nights, Casey's history in the nightclub business shows through: at 10p on Friday and Saturday nights Zest has music and dancing, and the small vegetarian restaurant goes from dinner to nightclub, with great DJs, music, and club atmosphere.

Casey Staker’s career started in 2004 when he bought in to a new nightclub at the time, the W Lounge. And almost 10 years later, Casey closed it down to pursue his next project — a place he would actually want to hang out at… a restaurant with healthy food and drinks that’s open late, and he could go to on the weekends. So in 2012, Zest Kitchen & Bar was born.

On today's show, we sit down with Casey Staker to talk about his life growing up in rural Utah, to running one of the hottest clubs in Salt Lake City, to today where he works out of Zest, dreaming up healthy food and cocktail menu items, and planning for expansion. Tune in.

 

Zest Kitchen & Bar 275 S 200 W, Salt Lake City 801-433-0589 http://www.zestslc.com

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#9: Spitz - All about the Döner Kebab & Mediterranean street food + a new Sugarhouse location!

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After traveling all over Europe, Tanner Slizeski and Josh Hill weren't struck by the art or by the architecture. It wasn't the history, or any of the museums that kept Tanner and Josh up at night. It was the Mediterranean street food. Specifically, it was the döner kebab: the food cart staple made with beef and lamb cut off a marinated spit.

In fact, one of Spitz's owners even jumped in a river in Amsterdam off of a bet when his friend told him a döner kebab was on the line. And that's how Spitz was born: two young and fanatical Turkish food lovers set on bringing it to Utah with an American take, good local beer, and a great atmosphere.

In October 2013, Spitz opened its doors right downtown on 35 E Broadway and today they are one of Salt Lake City's busiest lunch destinations and late-night stops for dinner and a beer. On our show they announce a second location in Sugarhouse, talk about how they got the restaurant started, address their previously criticized wait times on their food, and told us where they're headed in the future.

Join us for a fun episode all about European street food and getting to know Josh and Tanner, the fun duo behind Utah's Spitz restaurant.

 

Spitz SLC

35 E Broadway, SLC

801-364-0286

Spitz Sugarhouse

1201 East Wilmington Ave, SLC

Coming in July 2015

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#8: Avenues Proper - Andrew Tendick & Liam Connelly talk craft beer, great patios, and good food.

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Avenues Proper: A staple for those in the Avenues neighborhood... and a worthy destination for those who aren't. Nestled up on 376 8th Ave, it’s quaint, it’s friendly, and they serve up great craft beer with an equally impressive food menu. And in our opinion, they’ve got one of the best patios around in the summertime.

In this episode we talk about Utah’s smallest craft brewery, their food, and their history with Liam Connelly and Andrew Tendick — two of the owners behind Avenues Proper. Tune in.

Avenues Proper

376 8th Ave, Suite C

SLC, UT 84103

385-227-8628

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#5: 3 Cups Coffee - Derek Belnap & Amber Billingsley on what it takes to open a new coffee shop.

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Derek Belnap had been a barista at the Coffee Garden on 9th and 9th for almost a decade when he was approached about starting his own coffee shop. And just six short months later, he unveiled 3 Cups in Holladay with his pastry chef Amber Billingsley.

3 Cups represents everything great in a coffee shop: A beautiful atmosphere with lots of natural light. Great seating, like a long, wooden communal table, private booths, and an outdoor patio. Friendly and chipper baristas. And perhaps most importantly, great baked goods and outstanding coffee (largely coming from our friends and previous guests, Blue Copper Roasting Co).

In today's episode we chat with Derek and Amber about how they started 3 Cups, what went into their beautiful Scandinavian-inspired design, how they always hire such great baristas, how to talk a Starbucks-drinker into a pour-over, and why they put so much emphasis on their baked goods.

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#4: Squatters - Doug Hofeling, A history of Utah's purveyor in craft brewing & eco-friendly food.

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Today on The Utah Foodie, our host Chase Murdock talks with the man behind Squatters: COO and General Manager, Doug Hofeling. Since quietly opening their doors on Broadway in 1989, Squatters has become a Utah staple in the restaurant and brewing scene. But when co-founders Peter Cole and Jeff Polychronis were getting started, their intentions were simple: they just wanted great beer, a friendly atmosphere, and a culture focused on quality, their community, and the environment.

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Squatters has always been successful, but the last five years have been explosive. In 2012 they announced a merging with their friendly competitor, Greg Shirf at Wasatch Beers, and the Utah Brewers Cooperative -- a massive brewing and bottling operation in South Salt Lake. They were also acquired by Firemen Capital Partners, a private equity group in Boston who wanted to invest in the craft brewing business and help Squatters and Wasatch combine and expand.

Today, Squatters boasts five high-volume brew pubs in Utah and ships bottled craft beer to 16 states. They've been listed as one of the Top 50 craft brewers in the country and hold 17 World Beer Cup awards, which is a feat only two other brewers in the US can also claim. As Squatters continues to expand and receive recognition for quality beer, many in our state feel they are representing Utah and shattering our historic reputation of not appreciating a great brew.

Importantly, Squatters has been able to maintain its commitment to a triple bottom line philosophy of People, Planet, Profit, that drives an emphasis on investing in the community as well as eco-friendly, ethical, and healthy food.

Join us in this episode as we further explore all of this and get to know Doug Hofeling, the man at the helm of this reinvented craft-brewing leader.

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Squatters' Website >> http://squatters.com/

Wasatch's Website >> https://www.wasatchbeers.com/

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#1: Whiskey Street - A chat with Jason LeCates & Matt Crandall, the two behind the successful downtown bar & restaurant

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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.

Subscribe and listen in! And for more info, visit theutahfoodie.com or follow us on Facebook, Instagram, or Twitter.

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