This article is excerpted from the Utah Eats newsletter. To get the full newsletter every Wednesday, subscribe at sltrib.com/newsletters.
Hello, Eaters! As a Midvale brewery that draws customers from as far as Daybreak and Utah County, 2 Row Brewing, at 73 W. 7200 South, has become well-known as a mid-valley craft beer destination.
Until now, though, 2 Row hasn’t been able to flex its muscles in the kitchen like it has in the brewhouse — mostly because it didn’t really have a kitchen.
Without a hood to vent out smoke, grease and heat, the 2 Row staff weren’t able to safely cook brewery mainstays like burgers, fries or onion rings, said Brian Coleman, who founded 2 Row with his wife, DeDe Coleman. Without the hood, he said, the kitchen staff instead had to rely on electric equipment that could make things like paninis.
Well, those days are over.
Fresh off a $100,000 kitchen overhaul that included a hefty $75,000 price tag for the hood alone, 2 Row Brewing has released a new food menu that Brian Coleman said matches the quality of its beer.
Almost everything on the menu is made from scratch, Coleman said, and everything is fresh, including the burgers. All the sauces — even the salsa — are made in-house. While 2 Row used to have to work with pre-cooked wings because it was limited by its equipment, now the staff are working with raw wings, so they can brine them in beer, he said.
Popular dishes include the poutine (held in a taco shell), the loaded tots, the cheese curds (from Wisconsin), the wings, the B.A.C.S. (grilled chicken sandwich), the steak frites (made with a certified Angus beef flat-iron steak), the fish & chips and the burgers.
Coleman said the pop-culture-inspired names for the dishes (like the Royale Without Cheese, which is vegan on a GF bun) can be credited to general manager Kelly Lovell and bartender Conner Osborne, who both have extensive restaurant experience.
To read about my 2 Row order, scroll down to the “Dish of the Week” section of this newsletter.
Live deliciously,
Kolbie
P.S. By the time all you Eaters read this, I’ll be on maternity leave! I’ll be out until Jan. 2, while I spend time with my new baby daughter. In the meantime, my editor, Sean P. Means, will be taking over the writing and curating of Utah Eats. If you have food news to share, let Sean know at spmeans@sltrib.com.
Food News
• On Sunday, the upcoming Neighbors Bar — which is being built at 416 E. 900 South in the Milk Block development — is going to be testing some of its food at Central 9th Market, at 161 W. 900 South, according to an Instagram post. Curated by Matt Sullivan, the Taiwanese-inspired menu will include milk bread, a fried chicken cutlet sandwich, scallion pancakes, marinated cucumber salad and tea eggs. Food will be available starting at 6:30 p.m. until it sells out.
• Every Monday and Tuesday evening, Sunday School — above Sunday’s Best at 505 Gale St. in the Post District — holds the Rooftop Palate Parlor Supper Club, according to a news release. Curated by chef Tyler Stokes, the menu for the evening features five dishes and five wines. Tickets are $50 per person; to reserve, go to OpenTable.
Openings:
• Central by Saffron Valley is a new restaurant at 454 E. 300 South, where Stanza used to be, and it had its soft opening about a week ago, founder Lavanya Mahate said. According to Instagram, Central is a “soulful Indian restaurant inspired by the golden age of railways,” and is built and decorated to look like a train station.
Upcoming openings:
• I reported in April that Hruska’s Kolaches is going to be moving its Sugar House location to the former Brownies! Brownies! Brownies! spot at 1751 S. 1100 East. Over the weekend, someone posted a photo on Reddit of the in-progress building, pointing out that the new sign is now up. I checked in with co-owner Cory Hruska on Monday, and he told me that they plan to open the new location at the beginning of 2026.
Closings:
• Policy Kings, the “lounge brewery” at 79 W. 900 South in Central Ninth, officially closed last week amid a conflict with its landlord over unpaid rent, according to Instagram.
• More than 400 Starbucks stores are closing in North America as the company reorganizes, and six Utah locations are among them, Fox 13 reported. They are: 305 E. 650 North, Clearfield; 724 E. 1400 North, Logan; 1158 N. University Ave., Provo; 3728 W. 13400 South, Riverton; 1121 W. South Jordan Parkway, South Jordan; and 1577 W. 9000 South, West Jordan.
Booze (and Drink!) News
• Located in the Gallivan Center, the newly opened SLC Pub is a movie-themed bar, said owner Scott Hanna — one that has punk attitude at its heart. Hanna plans to establish a slate of themed nights every week, including Horror Movie Night on Fridays and Whiskey Wednesdays. SLC Pub also offers Cincinnati chili dogs, a staple from Ohio.
• Lagoon was approved for a full liquor license for a private club opening at the park next spring, during last week’s meeting of the Utah Department of Alcoholic Beverage Services’ (DABS) liquor commission. A representative for the park said the new amenity will be similar to The Walt Disney Co.’s Club 33 — an exclusive, members-only club that serves alcoholic beverages to adults within Disney parks. (Samantha Moilanen)
• A majority of workers at the iconic Salt Lake City LGBTQ+ bar The SunTrapp, at 102 S. 600 West, announced last week that they intend to unionize. A member of the organizing committee said one of the main goals of the proposed union is to “protect and safeguard the community that The SunTrapp offers.”
• A new state liquor store opened Wednesday at 1115 W. 12th St. in Marriott-Slaterville, near Ogden, according to a news release. The new store will feature a refrigerated section and locally made “Proudly Utah” products, the release said.
Dish of the Week
For lunch at 2 Row Brewing, I ordered the 2 Row Bacon Classic ($16), which is a bacon cheeseburger served with lettuce, tomato, onions, pickles and fry sauce. Co-founder and president Brian Coleman said it’s their best-selling burger.
This was just a great cheeseburger, which I’m typically pretty picky about. Flavorful and seasoned well, and juicy enough to drip all over my fries.
(By the way, on your fries, you can pick from three seasoning options, including hops & honey, smoked tomato or coffee barbecue. I got the sweet and smoky coffee barbecue, which Coleman said is their most popular, and it was delish.)
I didn’t partake, but it goes without saying that there are numerous beer options to pair with your food at 2 Row, like the Czech One-Two pilsner on draft, and the Feelin’ Hazy New England IPA in a can.