After Dark

There are dive bars in Salt Lake that I’ll go to when I’m craving a cold draft beer, and cocktail lounges I’ll splurge at to expand my palate. Then there are bars that I head to when I’m feeling peckish. And I’m peckish a lot. These are places that I feel have mastered the art of the bar bite to satisfy even the most specific of cravings. They’ve gone above and beyond the ubiquitous pickled egg in a jar to offer a quick and delicious snack that is unique to their style and identity. So when you’re feeling peckish—and trust me, you will—consider these snacks to accompany your preferred libation.

The Egg and Chips at White Horse 

White Horse’s OG bar snack has single handedly rewired my brain’s craving for salt and vinegar chips with a glass of crisp white wine. Their house potato chips are combined with malt vinegar, truffle and a Sous-Vide egg, all shaken tableside for maximum enjoyment. 

What to Pair it With: Any acidic wine plays well with this dish’s zing and saltiness, but my go-to would be a Riesling or a Suav Blanc.

Snap Peas at Franklin Ave 

Light, fresh and tantalizingly simple. The snap peas at Franklin Ave combine herbaceous thai basil, mint and fresno peppers with coconut milk and chile crisp for an Asian-inspired fusion dish. 

What to Pair it With: Bright spirits will compliment the delicate nature of snap peas, I would go for the Lavender Drop Spritz—an effervescent combo of Vodka, butterfly pea simple, lavender, lemon and cava. 

Fried Pickles at Lucky 13 

Known for their heaping burgers and intriguing shot selection, Salt Lake bar Lucky 13 also offers classic fried dill pickle spears on their menu. Substitute them for your french fries and order a side of Lucky 13’s secret sauce—you’ll thank me later. 

What to Pair it With: You could opt
for a hoity-toity pairing like a buttery chardonnay or a bright prosecco, but pickles and beer belong together. A crisp Lager will balance the pickle’s briny flavors.  

Filet & Marrow Tartare at Felt 

Salt Lake’s newest bar and eatery has already built a loyal fanbase for this dish, to absolutely no one’s surprise. Roasted marrow, beer mustard, fried capers and chopped filet top a chunk of bone marrow for a decadent experience with every bite.

What to Pair it With: The Blunt Wrap, a boozy concoction of Plantation OFTD, Scotch, Benedictine and Carpano is an ideal partner for this dish. If you’re feeling up to the task, perhaps follow up with a mezcal or scotch bone marrow luge. 

Conservas At Scion Cider 

If you don’t know about the tinned fish craze taking over the culinary world right now, get to know. Scion Cider offers a range of artisan tinned seafood served with pickles, hot sauce and Focaccia bread from their neighbors at C9 Market. Choose between high-quality, sustainable and delicious options like mackerel or smoked sea sprat. 

What to Pair it With: A dry and tannic cider like Etta Place’s Dry sips lovely with conservas, I also enjoy a Basque-style pour like Shacksbury’s Arlo cider that can be slightly funky and tart. 

Prosciutto Dates at BTG Wine Bar

Caffe Molisse’s lower-level wine bar is a top-tier date night locale, and serves up a condensed version of their sister restaurant’s Italian menu. The Prosciutto Dates are my go-to choice if I’m craving something sweet and savory all in one bite. Smoked almond stuffed dates wrapped in prosciutto with a red wine reduction and gorgonzola crumbles—need I say more? 

What to Pair it With: All the bold flavors in this dish are best accentuated by a minerally, fruit-forward orange wine. Sip and savor a few options with BTG’s Orange is the New Blanc wine flight. 

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John Hiner has seen a lot from the storied Utah bar at The Alta Club. From making classic cocktails to mixing it up with movers and shakers, he’s been a fixture there for over 30 years, and he has tales to tell.

“I’ve had to reinvent myself perhaps 12, 15 times in the course of bartending,” Hiner says. “There’s nothing new under the sun as far as bartending. People have been bartending for 2,000 years, but we have trends that come upon us. One day, we are mixologists, throwing everything but the kitchen sink into our drinks. Other times, we are purists and ‘refine’ all the old drinks.” 

The taste of nostalgia 

The old drinks are really what Hiner likes to make more than anything. His Old Fashioned is famous. “John Landis, the director, his wife likes my Manhattan, so they come sometimes,” he casually mentions as an aside. “What I like to make are the ‘memory drinks,’” he says. “It’s one of my specialties. These older fellows and ladies will come in, and I’ll bring out a drink they loved from the ’50s or ’60s. I’ll try to make it just so. They get that look on their face, and suddenly, they are back with their babe, back in the day. That is the biggest reward. The taste of nostalgia. They’ll order a second one, and you’re like, yes! I got it.” 

The biggest secret to Hiner’s long career behind the bar? “Just be friendly. People don’t know how to be friendly,” he says. “I knew everybody’s kids’ names. I knew everybody’s dogs’ names. I knew where they lived. I knew what they liked, knew what they liked to eat. You get to know your clientele.” Especially in a place like The Alta Club, where the clientele are regulars. “But oftentimes, you’re just making their day better. That’s what a bartender needs to do. You need to leave that outside world out.”

When you think of your clientele as family and The Alta Club as their home away from home, like Hiner does, everyone is a relative. “I like the variety of people you meet here,” he says. “Like the old jazz coach, Frank Layden. He brings me books all the time. I also got to work with Mitt Romney quite a bit during the Olympics. And he still talks to me about things he’s doing. And I used to know Senator Hatch and Neil Armstrong, who walked on the moon. I met Diane Keaton and Danny Trejo, from both ends of the acting spectrum.”

A new chapter for a storied bar

Hiner is a self-proclaimed bookaholic, to the point the members of the Alta Club bring him books all the time. He talked with relish about some of the great authors who have visited over the club’s long history. “Sir Arthur Conan Doyle has been here,” Hiner says. “His first Sherlock Holmes book, A Study in Scarlet, was about blood atonement within the early Mormon Church. They’d sent a killer to England to effect revenge. And so the Mormon Church wrote him a letter, ‘Dear Sir Arthur Conan Doyle, we’re not savages. Please come visit us.’ And to their surprise, he did. He came and stayed at the Hotel Utah. But he likes to have a drink and a cigar. So he came to the Alta Club.” Hiner says the Club also hosted Mark Twain when he famously passed through Utah on his way to San Francisco and eventually the Sandwich Islands. “Of course, when he came to Salt Lake, he needed a drink,” Hiner says. “So he came here. He’s a Sagittarius man. Same as myself.” If Mr. Twain happened to be a bartender in modern-day Salt Lake City, he’d be John Hiner. Gruff, observant, studied in human nature, dedicated to his craft without taking it too seriously, skilled at reading people and bookish—with a winking sense of humor. 

The bar at the Alta Club is changing. It was recently remodeled from top to bottom, and Hiner is at the bar a little less frequently these days. “It’s been an interesting ride here,” he says, winking. “I’ve enjoyed all of it, mostly.”   

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Salt Lake’s bright-eyed bar community has long outgrown the boundaries of Downtown, and now some of the most sought-after bars have found homes in the Central Ninth district and Sugarhouse neighborhood. Joining the roster of elevated cocktail lounges in SLC, Citizens Cocktails and Kitchen is breaking new ground in the Avenues area, and providing its residents with a fresh and modern sipping experience.  

Opened in October of 2023, Citizens is the brainchild of Bryan Wrigley, CEO of Lotus Hospitality, who enlisted the help of long-time industry professionals Dave Morris and Jason Stucki to bring his vision to fruition. Their goal was to create a laid-back space where guests could spark conversation with knowledgeable bartenders, or simply sit back with a local brew and enjoy the skyline views on the patio. “We want everyone to feel included at Citizens, and consider it a true third place,” says general manager Casey Bright. The space exudes a sort of neighborly warmth, but the interiors are still filled with thoughtful decor and upscale character—as ensured by interior designer Michael Hennessy. Imported Indian marble, reclaimed Burmese teak wood and a swath of mid-century details add to Citizen’s overall trendy but timeless vibe. 

The arrival of Citizens also marks a new era for the Capitol Hill/Avenues community, who typically must venture South in search of their nightcaps. In the six months since they’ve been open, the bar has already gotten a lot of feedback from imbibers who are happy to find a place serving up quality cocktails in the Avenues. “We really wanted to enhance that area of Salt Lake,” Morris says, referring to the neighborhood that houses culinary powerhouses like Oquirrh, Current and Gourmandise. Now, the area has an approachable cocktail bar serving up house-made creations from their bartenders and plenty of booze-forward classics. 

Citizen’s extensive cocktail menu focuses on local ingredients and seasonal flavors, while catering to a wide variety of tastes. A house-favorite, the Ponderosa features a spirited mix of Gin, Genepy and Vermouth, rounded out by rosemary thyme syrup and lime juice. Other favorites include the Citizens Old Fashion and Lavender Espresso Martini. I expect the ‘Cool Kids Spicy Margarita’ to gain favor this summer, which puts a spin on the classic marg with hot honey, cucumber and jalapeno. Citizens also offers an assortment of shareables and Pinsa’s (Roman-style flatbread), including a roasted beet salad, whipped brie and a charcuterie platter. The menu is expected to fluctuate with the seasons, and for the summer Citizens is also serving brunch on the weekend from 11 a.m. to 3 p.m. 

While Citizens might be one of few in the Avenues area, they have put in the effort to be a part of the larger bar scene here in Salt Lake. In late 2023, Citizens hosted their first pop-up in collaboration with Caviar Club, a vinyl listening party, and local Chef Manny L. Acero, which featured Latin dishes and wine pairings from Libations. More recently Citizens welcomed Bitter Lovers, the amaro-loving bartender Jordan Strang and food wizard Jozef Ezra. “We love pop-ups because of how many different groups they bring together,” marketing manager Cameron Egan says. “We’ll try and host them at least once a month.” 

Keep an eye out for the next pop-up or event at Citizens by following them on Instagram @slcitizens, and stop by for all the summer patio vibes!   

If You Go…

Citizens Cocktails & Kitchen
33 S. 300 East, SLC 
Instagram @slcitizens

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Salt Lake boasts a lively bar scene, offering patrons the opportunity to indulge in classic cocktails and experience the nostalgic allure of bygone eras. As a city with a history steeped in speakeasies during the Prohibition era, Salt Lake was a hotbed for covert drinking dens. Today, a handful of these historical speakeasies still remain, while others have been imaginatively reimagined, transformed into trendy bars that pay homage to their secret past. Let’s take a look at some of the best speakeasy-inspired bars that Salt Lake has to offer, where you can transport yourself back in time and savor a drink in a setting that captures the alluring glamor and intrigue of the 1920s.

Bars With Speakeasies

The Rest at Bodega– Nestled in the heart of Salt Lake lies the tiny bar  Bodega, which exudes an aura of mystery and intrigue. Bodega is more than just a typical bar, it also houses a hidden speakeasy known as The Rest. Descend the stairs to find the subterranean gem that awaits you, and you’ll feel as though you’ve stepped into the 1920s. Dark wood, macabre taxidermy, and antique books add to the bar’s atmospheric charm, while the ample selection of premium whiskey and other classic cocktails ensure you’ll be well primed for a night of relaxation and indulgence.

The menu is constantly changing but their famous Beer Can Chicken has earned a permanent spot due to its sheer popularity. This delectable creation features an entire chicken breast, delicately stuffed with beer and cooked to mouthwatering perfection. Served alongside with tender potatoes and crisp asparagus, all smothered in a luscious creamy sauce.  It takes about 45 minutes to order so don’t wait to place your order. When it comes to the drinks, the establishment’s policy is shrouded in secrecy. From cocktails and wine to beers and bitters, rest assured you will not be disappointed.

Rabbit Hole Lounge at Lake Effect– As you make your way down the stairs into the Rabbit Hole Lounge, a surge of anticipation washes over you–it’s as though you’re gaining access to an exclusive club. With its flickering candles and carefully curated decor, the Rabbit Hole is a veritable boutique of sorts–a unique and unforgettable space that is perfect for hosting parties and events. However, it’s not just the size and atmosphere of the Rabbit Hole that makes it a sought after spot, it’s the energy that permeates every corner of the space, alive with the sounds of jazz from the ‘20s.

The dinner menu has just about everything you can think of, from fried pickles to ahi poke bowls. However, it’s the cocktails that are my favorite here. It’s not just the unique and quite hilarious names that prompt you to order them, it’s the flavor and quality of ingredients that make them my favorite. From nutty to tropical to sweet to sour, they have everything, with my personal favorite being the Hogsmead–a drink that feels like fall. With pineapple Plantation rum, mixed with cinnamon, High West simple and whipped cream. If you’re a Harry Potter fan this is definitely the best “dirty” dupe of butterbeer.

Bars That Feel Like Speakeasies

Prohibition– It would feel wrong to exclude Prohibition in an article on speakeasies in Salt Lake. Located right outside the city in Murray, this 1920s inspired hotspot takes you completely back in time, making it the perfect destination to experience the glamor and intrigue of the roaring twenties. Although Prohibition isn’t a speakeasy, it oozes the vibe and atmosphere of the era with its eclectic decor, ambient lighting and vintage furnishings. 

Prohibition offers a unique and unforgettable experience with its retro-themed ambiance and top-notch drinks and food. The food menu here is a standout with the best bites you’ve ever had in a bar. While the cocktails range from classic to innovative. Their bartenders are true artists and know how to create the perfect libation. So, slip on your flapper dress or fedora and head to Prohibition for an evening filled with good food, great drinks and even better company!

Rare Room—Inspired by the new trend in “dark room decor,” Spencer’s for Steaks and Chops unveiled a new speakeasy-style room teeming with sultry red lights and moody decor. The menu features all of the favorites found on Spencer’s menu, along with decadent cocktails that capture the spirit of the bygone era. 

The Backdoor– Nestled down the alley on Edison Street behind Laziz Kitchen, Backdoor is a cozy, speakeasy-style cocktail lounge that exudes an intimate and secretive vibe. It’s the perfect spot to unwind with friends over dinner and drinks after a long day. The menu features food items from the new Laziz Kitchen, so you know you’re in for a treat. As you walk into the seductively lit room, you’ll feel like you’re stepping into a scene from a classic movie. The ambience is further enhanced by the tiny little lambs on the tables, making you feel as if you’re the only one there.

The bartenders at Backdoor are truly amazing. They are highly-skilled and can whip up a delicious cocktail for any mood or occasion. Whether you’re in the mood for something classic or experimental, they’ve got you covered. The drinks are not only delicious but visually stunning, so be sure to get your cameras ready for those insta-worthy drink pics.

Coming Soon

Hide & Seek—By day, the newly opened cafe Bonnie & Clyde’s serves sandwiches with a smile. But when night falls, the space comes alive with delicious debauchery. Hidden behind a brightly colored bookcase, Hide & Seek speakeasy is dressed in its prohibition best with sultry decor and a full bar. As of this writing, the speakeasy is not quite open, check their socials for the most recent updates. 

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“I wanted to create a night that was more for adults because a lot of DJ-related nights tend to be a bunch of young kids coming out to dance to the top 40s,” says James Ramirez, an experienced DJ, record-collector and a cofounder of Caviar Club. “I wanted to do something different that celebrated the finer things in life, and for me, vinyl is one of them.” 

Setting out to offer a sophisticated space for music lovers and foodies alike, Ramirez has been collaborating with Salt Lake’s gastronomic powerhouses to host a series of traveling, refined pop-ups for one night only. Though Caviar Club has become known for its high-concept food and vinyl parties, the group began as a way for local record-lovers to connect. In 2013, Ramirez and nine other DJs, producers and vinyl collectors would gather at Bar X and host regular listening parties. The actual caviar came much later.

“We named our group Caviar Club as a sort of tongue-in-cheek nod to the inherent pretentiousness of the vinyl community,” Ramirez laughs. Don’t get it wrong—Caviar Club is far from an uppity crew looking down their noses at mere Spotify listeners. But their dedication to decades-long crate-digging for rare and unique vinyl is something to be celebrated, and how can you not want to show off a collection that is 5,000 records strong? “We’ve all been collecting vinyl for the better parts of our lives, most of us have thousands of pieces in our collection,” Ramirez says. 

As the meet-ups gained momentum, the worldly Caviar Club listeners decided to use their genre-spanning collections for the greater good and educate Salt Lakers on the finer sounds of life. Ramirez and the club members joined minds with the crew at Alibi Bar & Place to curate regular DJ nights, spinning everything from Soul to Boogaloo to Afrobeats to classic Hip Hop. The events became popular among those who wished to expand their euphonic palette, or just throw back a crushable cocktail and enjoy music that didn’t originate from a TikTok trend. 

Sensing Salt Lake’s love for nostalgic and authentic music experiences, Ramirez decided to take the concept one step further in 2023 and put together a full conceptual listening party for one night only. “I just wanted to pair all the things I love—really good wine, good food and really good music played on vinyl,” he says.  

With guidance from wine and spirits expert Francis Fecteau of Libation, Caviar Club hosted its first official food and vinyl pop-up with Woodbine’s Drift Lounge in September. “Pop-ups have become so popular in this city, and we wanted to collaborate with some of Salt Lake’s most prominent chefs and industry folks to bring this musical soundscape experience to life,” Ramirez says. 

Caviar Club partnered with The Pearl in the following months to host an evening of Yacht Rock, caviar and oysters from Chef Tommy Nguyen, and Central 9th/Water Witch where they spun classic Hip Hop. “We try and get creative and collaborate with food and drink experts,” says Ramirez, who curates each setlist to complement the night’s food and beverage focus. “So for instance our popup at Citizen back in January with Chef Manny Acero of Noche featured Salsa tunes and Columbia records to emphasize his flair for Latin cuisine.” 

February’s Caviar Club shindig was hosted with Post Office Place, which provided cocktail specials alongside Japanese bites from Takashi Chef Bryce Okubo. Dubbed ‘Luxury Exotica,’ Ramirez played a mix of Japanese vinyl and rare Eastern sounds to compliment the evening’s culinary focus. 

Each popup invites imbibers to interact with different cultures through the senses and is an opportunity for both Caviar Club DJs and local Chefs to play with specific cuisines and music genres. And, mostly, it’s an appeal for adults to venture into the city for a refined evening of live music and elevated libations. “This kind of pop-up is special,” Ramirez notes. “It’s an evening geared toward adults and people who appreciate the finer things. It’s a void I’m trying to fill in this city.” 

Caviar Club has put together dozens of unique listening parties since they started in September, and there’s plenty of fun stuff still in the works. Ramirez is planning collaborations with Chef Viet Phong from Pretty Bird, Ruin, Green Room, along with joining forces with other vinyl collectives like Social Disco. And more recently, the crew have opened their own consignment record shop and jazz lounge called Fountain Records where they’ll be hosting their salon with their pinkies up. 

For the most recent updates on upcoming pop-ups, follow Caviar Club at @cvrclb and visit their new shop, Fountain Records, at 202 E. 500 South, SLC.   

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Whether you choose to imbibe, are taking a break from booze or pursue a sober lifestyle, one thing that teetotalers share with imbibers is a desire for flavor. Experiencing new and exciting concoctions that ignite our senses is one of life’s greatest pleasures, but why should that experience be limited to high-proof cocktails or syrup-laden sodas? Rising in popularity, alcohol alternatives are sating our curiosity for compelling mocktails that we’re actually excited to order. 

“It’s about providing a sophisticated drink for non-drinkers,” says Crystal Daniels, NA enthusiast, notable Salt Lake bartender and owner of a new beverage consulting business. Daniels began searching for alternatives for booze in an effort to make her establishments more inclusive to all guests. What she found was a world of NA (non-alcoholic) options suited to all tastes, from NA beer and wine, to spirit alternatives, to products that fall into a category completely of their own. Brands such as Cut Above, Ritual Zero Proof and MONDAY offer a range of 1:1 spirit alternatives, so you can still enjoy the depth of an Old Fashion or the bitter bite of a Negroni without calling an Uber at the end of the night. Some of Daniel’s favorite NA products are those that  are wholly original, like Pathfinder—a hemp-based elixir that was created by bartenders and plant scientists. “It’s an entirely new sipping experience,” she says. “It’s a blend of wormwood, angelic root, saffron and other adaptogens with antioxidants and vitamin E The closest this I can relate it to is an amari.” Utilizing adaptogens (herbs, roots and other natural substances that help the body respond to stressors) are just another way the beverage industry is tapping into a more health-wise consciousness. A brand called Three Spirit even categorizes their NA products by Feels, like their Nightcap elixir, an indulgent blend of lemon balm, valerian root and terpenes. 

Bartenders are utilizing these products to create intriguing mocktail programs, but many can be enjoyed in the comfort of your own homes simply poured over a glass of ice. And if you’re in the mood for a glass of zero-proof vino, there’s plenty of that to go around as well. Tracey Thompson, President and CEO of wine brokerage/non-alcoholic distributor VineLore noticed a boom in the industry after 2020. Taking their cue from the growing demand for NA options, leading wine producers now offer dealcoholized pinot noirs and sauvignon blancs. And for those who prefer zero residual alcohol, companies like Zilch have created bubbly grape beverages that never undergo fermentation. “There’s a lot of innovation in this market,” Tracey remarks. 

The recent rise in NA products might be the result of a post-pandemic reality where many imbibers are reeling in any overindulgent habits formed during isolation. Other studies have found it’s the new generation of sober-curious individuals that drive the trend (a 2020 study by Berenberg Research found Gen-Z drinks 20% less than millennials). Whatever the cause, it’s clear the sobriety stigma is clearing out, and some of the beverage industry’s biggest players are cashing in. Anheuser-Busch, the world’s largest brewing company, projects a 25% increase in their non-alc category by 2026. Just last year, Heineken partnered with Marvel to produce the Super Bowl’s first 0% beer commercial. Even vanguards in the bartending industry like Portland Cocktail Week incorporated NA programming in their 2023 curriculum. On a local level, Salt Lake’s movers and shakers are eager to introduce curious consumers to the NA realm. As part of their ongoing culinary course program, Caputo’s offers a “Mocktails & NA” tasting course with Crystal at the helm. During select prix fixe menus, Oquirrh has offered NA wine pairings, and bars like Bar Nohm, Copper Common and Post Office Place answer mocktail requests with flair. 

Utah is primed for a sober curious movement, and you might be surprised just how fun zero-proof can be. The next time you’re ordering a mocktail, go beyond a Shirley Temple or Diet Coke and see what flavorful elixir awaits you. And catch Crystal’s next mocktail class on March 7, and check caputos.com for their upcoming schedule. If you’re interested in NA consulting, reach out to Crystal at crystaldanielscreative.com and follow her journey on Instagram @mostlysoberbartender.   

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Epic adventures often begin with the words, “Your party walks into a tavern…” and this one is no different. While there might not be a suspicious, cloaked figure sitting in a dimly lit corner, the Thieves Guild Cidery has its own fantasy-inspired charm: “We’re calling it ‘chaotic wizard maximalism.’” That’s how co-owners Jordy Kirkman and Max Knudsen describe their soon-to-be taproom, which is taking over the former Alphagraphics building in the Central Ninth neighborhood (530 W. 900 South). Combining a preoccupation with role-playing games like Dungeons & Dragons and theatrical, high-concept lounges, the new Salt Lake bar will be dubbed Thieves Guild, in honor of the secret organization of rogues, cutpurses and knaves found in classic fantasy realms.   

Fit for an adventurer, the bar’s menu focuses on experimental ciders and micro-mead and includes everything from lemon-basil ciders to a Baja Blast Mead (all made in-house). Thieves Guild also invites its honored guests to interact with the tavern itself. After a treacherous session of dungeon-crawling and Mimic-slaying, here the weary traveler can unwind, rest easy and celebrate accomplishing their latest quest (and perchance start a new one) with an evening at Thieves Guild.

Jordy didn’t always dream of being a barkeep, but he’s always had a love for cider—and mischief. Who could have predicted that his two loves would take him on the quest that would lead him to form Thieves Guild? Formerly in the tech industry, Jordy has been home brewing cider for years with apples recovered from abandoned orchards and family-owned trees. “Eventually I couldn’t be satiated with just a few apples here and there,” he says. So he started looking to level up with bigger trees. During one apple-scouting trip, he came upon an ancient patch of trees that had seemingly been left to flourish in the wild. There was just one problem—they were on state-owned property. Jordy couldn’t leave the neglected apples to the buzzards, “We thought we’d do the state a favor of coming in the night and relieving them of some of this burden.” Like thieves in the night, Jordy and his team of apple raiders gathered the goods and fled the scene. They’ve jokingly referred to themselves as the apple bandits ever since, and thus began the idea for the Thieves Guild taproom. 

The vision truly took shape when Jordy joined forces with Max, a Salt Lake native who has worked as a chef in both New York and Hawaii. The duo bonded over their shared interest in fantasy tropes and spent hours together during lockdown experimenting like alchemists with home-brewed beer and cider. “At one point we had made several hundred gallons in a year and thought, ‘Hey, we’re pretty good at this aren’t we?’” Jordy recalls. After deciding to pursue their hobby as a full-time endeavor, they received a tip about a building in the Central Ninth neighborhood that was going up for sale and jumped at the opportunity to bring Salt Lake a new and unique experience. 

So, how will Thieves Guild distinguish themselves in C9’s already thriving bar community? “Salt Lake has a lot of cool high-concept bars,” answers Max. “But we don’t have a nerdy one.” Leaning into their eclectic tastes, Thieves Guild will be a full-throttle experience bar, complete with fantastical decor and interactive spell books. 

Although they’re wary of crossing the line into Disney territory, “The whole tavern will feel theatrical, but you won’t be getting your drinks served by a wizard.” Max promises. “It will probably look like a Park City lodge mixed with a gothic German Pub—cozy during the day and a great place to spend lunch hour.” And when the sun sets, expect Thieves Guild to come alive with fantasy adventure. Jordy’s background in tech comes in handy this way, “The lighting system is unique, everything from candles to lanterns to fog machines can be programmed based on what we want,” he says. The bar’s high-tech interiors are specifically designed to invite guest interaction with tokens called thieves coins, which are earned by purchasing certain items or participating in events. Guests can trade these in for loot like stickers or T-shirts or use them to cast “spells.” Yes. Spells. Max explains: “So say you cast ‘chain lighting’ and suddenly the sights and sounds of a storm rumble throughout the whole bar.”

For guests, Thieves Guild promises adventure and escape, and for Jordy, it’s a chance to flex his innovation in cider-making. “In the same way you see craft cocktail bars doing crazy stuff with chemistry to create different profiles, I’m pushing boundaries of how to make mead and cider with certain flavors,” he says. With his connection to local orchards, Jordy aims to highlight the terroir aspects of Utah-grown apples while experimenting with unique flavor combinations. Everything from herbaceous ciders to funky micro-meads will be available on a rotating set of taps. The wizards at Thieves Guild are also looking forward to collaborating with the other cider-crazed folks just up the road at Scion, whose head cider maker Rio Connelly has been an instrumental mentor to both Jordy and Max. “We’re excited to be in the same neighborhood, it’s going to be really convenient when we can walk over to Rio and be like, ‘yo, you wanna do some crazy stuff together?” And when asked if two cider-focused bars can share the block, Jordy is quick to respond: “No one bats an eye at two micro-breweries opening down the street from each other. There is so much space in the cider market right now and people have yet to see just how much there is to explore in this world.” 

As of this writing, Thieves Guild isn’t making any promises on opening dates, although Jordy and Max are warming up to the idea of a late-spring date. Until then, follow their journey on Instagram @thievesguildcidery where the team frequently drops subtle hints at what adventures are to come. And remember, true adventurers always tip their bards and barkeeps!  

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The outside of Salt Lake’s newest themed bar Sayonara is unassuming. Apart from the spacious patio out front and chalkboard sign advertising sake and Japanese spirits, there’s little indication of what awaits you inside. The ambiguity doesn’t last long. Walking into Sayonara is a delightful surprise. Bright neon signs adorn enclosed booths, scenes from anime project on the walls, and a long bar decorated with samurai prints serve up high balls and Japanese microbrews. It’s like someone picked up an alleyway bar in Tokyo and placed it right here in downtown Salt Lake City—just as owners Ashton Aragon and Max Shrives intended.

The duo, who own and operate Tradition, had the vision to open a casual bar downtown that would showcase Ashton’s appreciation for Japanese Izakaya bars. When the space that formerly housed Ginger Street became available, the pair jumped at the opportunity. The bar underwent renovations last February and has been open since this summer. Unlike some new bars that might struggle to establish an identity in our close-knit nightlife community, Sayonara makes a distinct impression on imbibers. 

What was once a grand, open dining hall, has been shrunk down by four enclosed booths built in the style of Japanese Minka houses. Suspended wood panels visually lower the ceiling, and bright lanterns give the feeling of roaming Tokyo’s streets. “We wanted to bring everything down and really replicate that Tokyo alleyway feel,” Ashton explains. The booths each have their own personality, Aragon’s wife Elle designed them with themes in mind to replicate a cozy Japanese living room, and a sultry samurai-themed nook. One booth displays wall-to-wall collages of anime clipart, because “you can’t have a Japanese bar without some nod to anime,” says Elle. Most of the DIY decor was brought from Japan to the States, like hand-painted masks and anime movie posters. In short, it’s a mesmerizing space built with deep sentiment. 

Sayonara Sips and Snacks

When creating the menu at Sayonara, Ashton set out to offer Salt Lake drinkers a selection of beer and spirits they wouldn’t normally find in Utah, while also serving approachable favorites. “We want to broaden people’s horizons,” he says. “But we also want to make sure we have the things people already love to drink.” There’s a little something for everyone on the menu—cheap drafts and a good sake list, and if you want that $50 shot of Japanese whisky, you can get that too. The cocktail menu, designed by Tradition bartender Rosemary Elliot, is similarly adventurous. The Wasabi Mule puts a spicy kick on a classic, and the Ume Martini combines Japanese pickled plum with Sochu and Gin. There’s also a few different highball variations if you’re in the mood for something light, like the Lemon Umezu–plum, vinegar, Gin and soda. 

Of course, any Izakaya bar is incomplete with snacks. Sticking to tradition, Sayonara’s kitchen serves up handmade gyoza, shrimp skewers, chicken katsu skewers and other small bites. “We’re not trying to blow people’s minds with the food, but that’s not what Japanese Izakayas are about,” Ashton explains. “It’s more about coming in after work or on a weekend with some friends, enjoying a good beer and a quick bite. Lowkey, affordable, and delicious.” The kitchen is open five to 10 p.m., seven days a week. 

Sayonara has made a welcome addition to Salt Lake’s nightlife community, and it’s only going to get better. Ashton has plans to host live music a few nights a week, and eventually be another destination for chef takeovers and pop-ups. The patio is also expected to get a makeover, with lots of hanging lanterns and privacy screens to reduce street noise and keep the space warm during the winter. Through the changes that new restaurants and bars inevitably make in their first years, I’m sure we’ll see Sayonara become another hotspot for weekend revelers and midweek happy hour seekers.  

If You Go…

324 S State St

@sayonaraslc

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Ah yes, Dry January is upon us once again. For many, abstaining from alcohol after the holiday season encourages a renewed sense of stability. But for others, the thought of turning down an enticing cocktail in favor of a dry version sounds plain boring. Luckily, the world of mocktails has far surpassed boring Diet Cokes and iced tea. Eateries and cocktail bars all over the city offer non-alcoholic concoctions that continue the ritual of pairing good food with enjoyable beverages. Take Ogden’s WB’s Eatery for example, where owners Amy and Viviane Wanderley-Britt find great joy in offering memorable experiences for drinkers and non-drinkers alike. 

Together, the couple have curated a delicious list of low-proof and zero-proof cocktails that use unique ingredients unknown to many Utahns. Seedlip, a non-alcoholic distilled water, adds nuance to any dry cocktail. Their three unique flavors can be combined with a variety of syrups and citrus juices. I personally reach for the Spice 94 when I’m craving a mock hot toddy. Other non-alcoholic spirit brands include Monday and Ritual, both are showcased respectively in WB’s menu. Unlike Seedlip, which is in a category of their own making, Monday and Ritual fashion their products after flavor profiles found in whiskey, gin, rum and tequila. “Using Monday and Ritual allows us to make dry classic cocktails with authentic taste,” says Viviane. Non-alcoholic spirits are ideal for those covert non-drinkers who still want to experience the depth of an Old Fashioned, or if you just need to take a breather after making the most of happy hour. 

Beyond an annual participation in Dry January, mocktails have been growing in popularity for years, particularly in Salt Lake. Amy and Viviane believe this is due to the inclusivity that dry cocktails bring to the dining experience. “Offering non-alcoholic drinks as an alternative is similar to offering gluten-free and vegan items,” Amy says. “It creates a space to socialize and hangout without being called out on your choice to drink or not drink.” After all, there are many reasons one might choose not to drink. Maybe you are an athlete in training or a woman who is pregnant. You might be taking medications that shouldn’t be mixed with alcohol, or you simply want to be able to drive home without violating Utah’s severe BAC law. Whatever the reason, being presented with a dry cocktail that doesn’t skimp on flavor shows non-drinkers they aren’t an afterthought and that the bar industry still holds a place for them. In a sense, bars that offer dry cocktails become what they were always meant to be: A gathering place for all. 

Visit WB’s Eatery at The Monarch (455 25th St., Ogden). You can also order non-alcoholic cocktail kits and other bar goodies on their site.

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Read more about The Monarch and WB Eatery’s weed socials.

Other stories: Sober-Curious? Meet Curiosity a ‘Zero Proof’ Bottle Shop and Bar