Fall Fun Tomato and cucumber salad
the
Spread Whiskey Street
E
arly in the history of Salt Lake City, Brigham Young designated the area on Main Street between 200 and 400 South as Whiskey Street—the place where gentiles were able to quench their thirst in the city’s saloons, breweries, billiard clubs and parlor houses. Today, Whiskey Street is one of downtown Salt Lake’s most popular bars. Housed inside a grand old building from the early 1900s, Whiskey Street patrons are greeted with a spectacular 72-foot-long cherry wood bar backed by
28 Devour Utah • september 2019
BY HEATHER L. KING PHOTOS BY DEREK CARLISLE
a wall of impressive spirits including as many as 150 whiskeys from around the world. “I wanted to build a bar that would rival any great bar in any big city in this country,” Jason LeCates says. He’s the managing partner with The Bourbon Group, which also owns Bourbon House and White Horse. Whiskey Street’s warm, welcoming environment extends not only from the bar but also to the southern-inspired food as well. Executive chef Matt Crandall designed the current menu to
highlight the colors and flavors of the season. His take on fried green tomatoes ($12) delivers cornmeal battered tomatoes topped with a generous dollop of kicky pimento cheese. In between the two, you can add thick slices of pork belly for just $2. Create the perfect bite with a swipe of green goddess dressing and balsamic. And although simple in name, the tomato-and-cucumber salad ($14) is virtually a work of food art in its eyecatching presentation and delicate