Avrey Evans

Junior’s Tavern has been downtown’s one true and good neighborhood joint since the ’70s. It’s a place that begs you to grab a bar stool, order a beer, and settle in for above-average bar chatter, like an actual good conversation. The usual suspects sitting next to you could be gray-haired intellectuals, booted construction workers coming off shift, women stopping in for a quick fernet fix, and maybe even a few high-powered city officials and media types. A few things you won’t find? Overpriced cocktails, douchey frat brothers and snooty influencers insisting their “phone eats first.” Yep. Junior’s is a real bar, just that. And it’s earned the devotion of countless regulars, some who have been visiting for 30-plus years. 

As downtown’s nightlife scene has erupted with flashy new clubs and presumptuous mixology trends, Junior’s has remained a constant. It’s such a fixture that, understandably, when owner Greg Arata announced his retirement earlier this year, Juniors’ regulars began fretting. But Arata, being Arata, wouldn’t pass the torch to just anyone. Both he and new owner Bob McCarthy insist Junior’s will remain a bar for the people. 

“It was time to call it a career,” says Arata, who has been working behind the bar since 1975 when Junior’s sat across from the old Salt Lake City Library (now the Leonardo). Forty-seven years and one move later, Arata rang up the one person he knew would maintain the spirit of Junior’s. 

“In 1992 I met Greg, and I walked right up to him and said ‘I want to buy this bar,’” says new owner Bob McCarthy. “Every time I saw him for the next 20 years I asked him the same thing, it became a joke between us until he reached out to me six months ago and said, ‘OK I’m ready.’” McCarthy, who also owns Stoneground and The Garage on Beck, doesn’t take his new ownership role lightly and is quick to reassure skeptical regulars. 

“I don’t want to replace Juniors’ heart and soul, and I don’t want to shock the people that have been coming here 15, 20, 30 years,” he says. “Without them, Junior’s doesn’t exist.” 

McCarthy says he wants to enhance the things that make Junior’s great. “I like to unearth things, find out what used to happen there, what bands played there, what were the glory days like, and bring them back to life,” he says. While paying homage to the bar’s storied past, Junior’s will also receive some much-needed modern updates. For customers, this will look like updated bathrooms and a garage-style entrance to the patio. But rest assured, McCarthy is running any big changes past the employees (all of which have stayed on through the transition) and the regulars at the bar corner, who’ve dubbed themselves the “North Enders.” “I’ve created the ‘North End Coalition,’” McCarthy says. “I come to them with ideas and ask their honest opinion.” 

Ultimately, Junior’s will remain the same-old friendly bar for the foreseeable future, as McCarthy isn’t planning any significant changes for the next two to three years. And Arata is confident Juniors’ new ownership is a step in the right direction. “Change is hard, and takes a while to get used to,” Greg adds. “I have a lot of faith in him.” McCarthy is determined to earn that same trust from Junior’s faithful. His plan? “For now I sit, I listen and I get everyone comfortable.” As for Arata, you’ll likely still find him posted up at the bar’s north end in the afternoon, but mostly his plan is this: “Now, I’m just gonna live!” 

Bobby Junior’s  

Bargoers might notice an alteration to Junior’s sign in the next few months. McCarthy, whose full name is Robert McCarthy Jr., plans to add an arc above the existing signage to read “Bobby Junior’s’.” “It signifies a transition,” says McCarthy “It’s an homage to moving forward.”

If you go…

Junior’s Tavern
30 E. Broadway, SLC
801-322-0318

Glance through most American kitchens and you’re likely to find two staple ingredients: Vanilla Extract and Angostura. One is typically mixed into birthday cakes and homemade ice cream, while the other is reserved for a stiff drink served after hours. One is regularly used by your LDS grandmother, and the other will get you 86’ed from the Celestial Kingdom. Despite their cultural inequalities, these two items are essentially the same thing: flavor extracts made from aromatic ingredients and high-proof ethanol. 

Thinking of vanilla extract and bitters on the same playing field opens up a new realm of possibility. Sure, bitters are a go-to flavor enhancement to cocktails like an Old Fashion or Sazerac, but what about using them to flavor food? How about adding them to everyday drinks like coffee or soda water? To further add to the range of possibilities, modern-day bitters have come a long way from their astringent forefathers. Now you can find unique flavor combinations like blueberry and cardamom, or gooseberry and armageddon pepper. The latter can be purchased from a local vendor who’s working to change consumers’ perception of aromatic tinctures as a whole—Grandeur View Bitters. 

A small-batch producer, Grandeur View was founded by Dr. Anne Arendt who teaches at Utah Valley University. The idea for the company stemmed from her interest in cooking and the chance to show her students how to build a business from the ground up. “There was a lot of experimentation, and a lot of hoops to jump through when it comes to getting things approved from the TTB [Alcohol and Tobacco Tax and Trade Bureau],” she says. Instead of trying to reinvent the wheel, Arendt sought out to create new and unique flavor combinations. “I started to look at historical recipes and make up my own alterations.” From that quest came Grandeur View’s flagship products—Quake, Grapefruit Complex and Gooseberry Armageddon. “Each bitters has a different use, Grapefruit Complex is great for gins and vodkas or waters, while Quake is best in whiskey or black coffee,” she explains. 

Considering that Arendt has only been producing and selling bitters for a little over a year, her products have already earned impressive accolades. Grapefruit Complex, her personal favorite, was recognized in the International Wine & Spirit Competition. Gooseberry Armageddon, a zesty flavor made from Armageddon peppers grown in her own home, has become a best seller among Utahns—thanks to Arendt’s marketing approach. “The reality of trying to sell bitters in Utah is challenging, because how many people in this state are looking for ways to flavor cocktails?” says Arendt, who found she had to first educate consumers on what bitters even are. “When people come up to my booth [at farmer’s markets], I always start with this sentence: ‘Just so you know, bitters have an alcoholic base but are considered a non-alcoholic product that we sell in grocery stores, not liquor stores—just like vanilla extract!’”  

Having captured their interest (or having weeded out the zero-tolerance killjoys), Arendt shares the many ways her bitters can be used. “It’s about getting people to think outside the box and use bitters in other ways,” she says. “In my home, we use them to flavor fish and vegetables before or after cooking.” Surpisingly, she’s found that non-drinkers have become bitters’ biggest champions. 

So why are bitters so popular among Utahns, both tipplers and teetotalers alike? Arendt believes it’s because they offer a customization factor. As evidenced by the invasion of signature soda shops and “build-your-own” menus, people want personalized experiences when it comes to food and beverages. And whether they’re used behind the bar or in the kitchen, bitters allow consumers to create an experience that’s entirely their own.

Look for Grandeur View Bitters at the Wheeler Farmer’s Market, at Salt And Hops in Ogden, and at the Neighborhood Hive. Browse the full product line at grandeurviewbitters.com / @grandeurviewbitters

Spring has officially sprung! Despite dogged snowstorms interrupting our first glimpse of sunshine, the promise of warmer weather has many Utahns feeling a renewed sense of friskiness. So why not bring that same energy into your sipping routine? To properly usher in the season, many Utah breweries and cideries are dropping fresh batches of lively sips. Between fruit-forward sours and decadent nitros, there’s no shortage of tipple that celebrates spring. 

Epic Brewing Company—Peach Cream Ale 

The floral flavors of a fresh peach are an unmistakable mark of warm weather. This spring, Epic Brewery is releasing a delightful ale brewed with real peaches.

825 S State Street, SLC
@epicbrewingslc

Scion Cider–Inaugural Cider Release

Utah’s only cider-focused bar has been turning heads since opening in 2021, and has teased the release of its own cider for some time. That moment has finally arrived. From the minds of Head Cidermaker Rio Connely and co-owner/orchardists, Jordan Riley comes three small-batch ciders: Vice Verde, St. Olafricot and Wicked Strong. Vice Verde is a dry, tart and bubbly sipper made from Granny Smith Apples, while the Wicked Strong offers robust yet fresh apple flavor brewed with Fuji apples and Kveik yeast. The St. Olafricot is equally crushable, made from Fuji, Honeycrisp and Granny Smith apples as well as apricot puree. Taste all three at their central 9th location, we recommend visiting on a Thursday when they host cider education courses. (Don’t forget to grab a bite from Central 9th before you settle in.)

916 S. Jefferson St., SLC
@scionciderbar

Grid City Beer Works—Double Dark Chocolate Cherry Truffle Nitro Brown Ale

Grid City’s latest limited release is a mouthful, both literally and figuratively. A special iteration of their famed brown ale, the nitro oatmeal stout is infused with organic cacao nibs, tart cherry juice concentrate and date syrup. The bodacious brew is served with a heart-shaped truffle on the side. Beer garnishes?! It doesn’t get any better. 

333 W. 2100 South, SLC
@gridcitybeer

Hopkins Brewery—Dublin Slammer Stout

St. Patrick’s Day might be over, but Irish drinking traditions are forever. Inspired by the quintessential shot of Irish stout, whiskey and cream liqueur, the Dublin Slammer Stout is a delightful taste of Ireland. While you’re there, don’t forget to try a pint of their double dry-hopped Blond Ale. Brewed with a blend of Citra and cascade hops, the aromatic beer is kindling for the senses. 

1048 E. 2100 South, SLC
@hopkinsbrewingco

Kiitos Brewing—Firkin Wednesdays

Each Wednesday, Kiitos Brewing taps a new firkin-cask brew with unique infusions. Previous batches have included a purple Sahti (Finish farmhouse ale) with glitter, coconut bonbon, watermelon, and black forest cherry cake. What the firk are you waiting for?

608 W. 700 South, SLC
@kiitosbrewing

Proper Brewing—Unicorn Fight Dungeon

If the eccentric name and colorful label don’t entice you (unicorns fighting in space? I’m in), the flavor of this refreshing lager will. A fruity mix of cranberry and lime, this light brew is practically begging to be enjoyed on a spring hike. 

857 S. Main St., SLC
@properbrewingco

RoHa Brewing—Dimple Pucker Blood Orange Sour

RoHa brewing has a rotating list of seasonal offerings, as well as small-batch firkins that are tapped throughout the week. This blood orange sour is an ideal partner for manifesting a blooming spring. 

30 E. Kensington Ave, SLC
@rohabrewing

What the Firk?

A Firkin is a specific size of cask equal to one quart of a barrel, or 72 pints. Originating in the Netherlands, the British would use firkins to transport beer to the mainland without refrigeration. Beer from a firkin is unfiltered, unpasteurized and poured without carbon dioxide pressure, making the beer less bubbly and smoother. While they don’t resemble the frothy pours we’re used to out of a tap, craft brewers are using firkins to bring out nuanced and delicate flavors. 

You can sip and learn all about firkins at the Spring Firkin Festival hosted by RoHa Brewing on April 1st. Participating breweries include Chappell Brewing, Desert Edge, Epic Brewing, Salt Flats, Squatters, Strap Tank and Wasatch Brewery. 

I won’t lie, I’ve never really enjoyed hard cider. I missed the first cider boom when it seemed to reach its peak in 2017 and my limited exposure since left me with a sour taste in my mouth (pun intended). But when a friend convinced me to give it another try at Utah’s only cider-focused bar, Scion Cider, I decided to look at the bright cider life (sorry, couldn’t resist). 

Stepping through the doors at the Central 9th location, the offerings at Scion can be overwhelming at first. The 20 ciders on tap had my brain in a frenzy before I even glanced at the other 200+ options available. Luckily, the friendly faces behind the bar were well acquainted with the telltale signs of disorientation and swooped in to offer their expertise. Instead of forcing a dry cider on me, they asked me what flavors and types of booze I typically enjoy. I ended up choosing one of their pre-built flights and thus my courtship with cider began. I was blown away by the range of nuanced flavors, colors and tannins. One sip I was registering notes of cinnamon and nutmeg, and the next my tastebuds were greeted by notes of funky earthiness and smoke. I was hooked, and I couldn’t fight this peeling anymore (seriously, there are like a thousand apple puns). 

Turns out, cider awakenings like mine happen all the time at Scion, which celebrated its one-year anniversary in November. “We knew coming into this business that most customers don’t know what they want to drink, what to be excited about, or what’s cool about all these ciders,” says General Manager and Head Cidermaker Rio Connelly.

Connelly has an extensive brewing background. He helped open Epic Brewing, co-founded Avenues Proper and served as the president of the Utah Brewers Guild. Which made him the perfect mad scientist to start experimenting with cider in his own homebrewing and quickly fell in love. Steven Rosenburg, best known as the food lover behind Liberty Heights, Connelly’s friend and current owner and operator of Scion, introduced him to Elisabeth Osmeloski and Matthew Ostrander who all shared a passion for cider. Together with two more partners, the group decided to take part in Utah’s cider renaissance.

“It’s a really exciting time to be in cider right now,” exclaims Connelly. “Cider awareness is rising, people are curious.” Utah drinking inclinations often lag a few years behind national trends, both in production and consumption. Now, the Beehive State officially has four cider producers, including Scion’s recently released, small-batched pours. The sudden spike in interest can be attributed to several things. For drinkers, cider presents a lower-calorie alternative to beer with a range of flavor profiles suited to any taste. “We have such a massive selection, we can find a cider that will get you hooked and curious whether you’re a wine drinker, a whiskey drinker or an IPA fan.”

The terroir characteristics of cider and the ability to experiment are what’s caught the eye of craft brewers like Connelly. “Cider is taking a cue from the craft brewing industry and really going nuts with experimentation, for example, a category I’m really excited about is botanical ciders.” Now, every state in the U.S. has a cidery, and the crew at Scion Cider is determined to add one from each to their extensive lineup. 

In addition to beefing up its cider supply and releasing Scion’s own line, the group is excited to continue growing its community with weekly classes and neighborhood collaborations. Held every Thursday at 7 p.m., Matthew Ostrander (Utah’s first and only “Pommelier”) chooses a few products to showcase and offers a brief presentation. Scion will also offer more paired dinners with partners like Caputo’s and more future collaborations with distillers and craft breweries.  

When you’re ready to delve into the realm of cider, head to Scion located in the Central 9th neighborhood. Grab a sandwich at the nearby 9th and 9th market (A 2023 Dining Award Winner!) and try a few bites from Scion’s own Spanish-inspired menu with a pint of your new favorite drink.  

Find The Apple of Your Eye

For Ipa Drinkers: 

Highpoint Tram-Line 

For Whiskey Lovers: 

Oliver’s Dabinett

For Adventurous Sippers: 

Eve’s Darling Creek

916 S. Jefferson St., Salt Lake City @scionciderbar

Every alcohol enthusiast goes through stages of maturation. First, you reach for something sickly sweet that masks any and all indication that you’re actually consuming booze. Once you’ve had enough hangovers to ward off anything labeled “flavored” (never utter the words ‘“UV Blue” near me), next comes the era of the Big Six: vodka, whiskey, brandy, gin, rum and tequila. Many people might rest comfortably in this phase, but for those who wish to expand their palettes, they push through to explore more complex distillates. One such spirit, offering both sophisticated flavor and diverse application, is Mezcal. 

Mezcal is far from the new kid on the block, but it’s only recently been gaining appreciation from the masses. This year, agave spirit sales surpassed that of U.S.-made whiskeys and are expected to overtake vodka by 2023, according to research by the International Wines and Spirits Record. Despite its growing consumer base, the spirit still struggles to shake its reputation as an “overwhelming, smoky tequila.” Luckily, local libations experts are working to change that. 

Director of the United States Bartenders’ Guild (USBG) Utah Chapter Tracey Gomez first tasted Mezcal at a pollinator awareness event in Seattle—it was love at first sip. “I thought ‘what am I tasting? This is crazy!’” Her taste buds alight, she followed the flavor down to Oaxaca to meet local producers and see first-hand how Mezcal is made. Generations of Mezcaleros have passed down techniques steeped in tradition, and only ten states in Mexico comprise the entirety of spirit production. On their palenques, earthen ovens fill the air with roasted aromas, mules pull stone wheels crushing agave and open-air fermentation tanks utilize the climate’s wild yeast in the air. Each aspect anchors Mezcal to place, it’s as much a terroir elixir as wine. 

Gomez marvels at Mezcal’s ability to reflect its origins “To this day when I taste Mezcal, it transports me to those days in Oaxaca.” Her passion for the spirit goes beyond sipping, she also views Mezcal in a sociological way and encourages others to do the same. “As you drink it [Mezcal], pick out flavors like minerality and salinity. What can you deduce from those aromas about where it might come from?” she says. “Then, go further and learn about the people who made it, consider the impacts of your purchase.” 

Mezcal’s intrinsic connection to its producers gives consumers a peek into its ancestry, and it also makes tasting the spirit a lot more interesting. Mezcaleros make use of what’s regionally available, so even Mezcals made with the same agave variation might taste vastly different. Chocolate, mangos, hibiscus, apple, pork and lobster can be added to the still, imparting a breadth of complex flavors. Gomez’s personal favorite is a Turkey Pechuga, which she serves during holiday gatherings.

As even Gomez will say, the more you learn about Mezcal, the more you realize you don’t know. But for those starting out, she advises this: “in the spirit of Mexico, don’t get too nerdy about it.” Enjoy Mezcal neat with a cerveza on the side, sip past the smoke and sink into the flavors of Mexico.

Mezcal Vocabulary

Palenque: A Mezcal distillery

Mezcalero: A person who distills Mezcal

Copita: A cup used to serve and drink mezcal made from red clay 

Espadin: The most commonly grown agave species, accounting for nearly 90% of all mezcals 

Pechuga: A kind of mezcal infused with turkey or chicken breast during the distillation process 

Discover more unique spirits made right here in the Beehive State.