Whiskey Street - What It’s Like to Run a Bar in Utah

barsbeercocktails

Apr 17

In this episode of The Utah Foodie Podcast, 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 a crowd they hoped would come. And boy, did the crowd come. The response was explosive, and today Whiskey Street is one of Salt Lake's busiest bars, and whether it's lunchtime, 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.

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 liquor laws, Whiskey Street's "ahi tartini" appetizer, and their future plans for growth.

This episode of The Utah Foodie was hosted and produced by Chase Murdock. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter.

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Whiskey Street - What It’s Like to Run a Bar in Utah

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Whiskey Street - What It’s Like to Run a Bar in Utah

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