Salt Lake Brewing opens Wasatch Brew Pub Sugarhouse

Don’t get confused, we’re not talking about a syrup-making-type sugar house here, but rather the old, venerated, cool-as-can-be Salt Lake City neighborhood. Salt Lake Brewing Co. recently announced the opening of another Wasatch Brewpub in Sugarhouse on Sept. 19, on the corner of 2100 South and Highland Drive. The new Wasatch restaurant is the fifth pub operated by Salt Lake Brewing and the first Wasatch Brewpub to be located in Salt Lake City.

“We are absolutely thrilled with this new location,” said Doug Hofeling, the company’s COO. “Sugarhouse is growing by leaps and bounds with multiple residential and retail spaces coming on-line and the energy of the area is amazing. With the link to the ‘S’ line, in addition to the general walkability of the neighborhood, it is the perfect spot for our newest pub.”

The 5,200-square foot space, which was designed by MJSA architects, will seat approximately 260 guests and has a very modern, urban feel with high exposed ceilings, full-length windows, barn wood accents and a metal staircase leading to a mezzanine dining area overlooking the main dining room.

“It’s hip and a bit edgy, just like our Wasatch beers,” Hofeling joked. There is also a private dining space on the mezzanine level that is perfect for meetings and private events. The new location will also have a large patio space directly adjacent to the new Sugarhouse Plaza. “We have been working very closely with the RDA during the construction of the plaza and guests on our patio will be able to enjoy the activity while they dine and enjoy our fine food and craft beers,” Hofeling said.

The menu of the new Wasatch location will be very similar to the menu at the flagship Wasatch Brewpub in Park City, featuring traditional pub fare such as wings, calamari and fish and chips, as well as more eclectic offerings such as “The Guy” sandwich of pulled braised pork with Evolution Amber Ale hoisin sauce. The new site will also feature a wood stone pizza oven, with offerings such as the “Wanna Be” pizza, topped with whipped ricotta, tempeh sausage, dill and shaved fennel. And of course, the Wasatch Sugarhouse will serve a large selection of draft and bottled Wasatch and Squatters beers, as well as offer full liquor service. In addition to lunch and dinner, the restaurant will also serve weekend brunch, and plans on offering daily breakfast service in the near future.

Hofeling notes that “right now we are operating with a full service restaurant license, but we are hoping to get a dining club license as soon as possible so that we can pour from our beautiful Perlick tap system directly from the bar. We are also applying for both a Package Agency License and a Manufacturing License so that we can brew on-site and sell ice-cold Wasatch beers directly from the facility.”