In the dynamic heart of a downtown area that has shown remarkable resilience, Felt Bar & Eatery emerges not just as a survivor but as a thriving culinary destination that sets a new standard for Salt Lake City’s nightlife. Recognized as a James Beard Award semifinalist, this establishment has garnered significant acclaim by masterfully blending a high-energy, contemporary atmosphere with a profoundly sophisticated and globally-minded menu. Upon entering, guests are immediately drawn into an environment where the “immaculate vibe” is palpable, radiating from a stunning central bar that anchors the space. This strategic design makes the bar the undisputed core of the establishment, fostering a sense of communal energy while offering an excellent vantage point for observing the bustling activity along Main Street. Felt operates with a confident and hopeful vitality, distinguishing itself as a key player in the local scene by offering an experience that is simultaneously refined and exhilaratingly modern.
A Passport to Flavor in Every Glass
The beverage program at Felt is a testament to creativity, offering a character study of international flavors that challenges the very definition of a cocktail. This ambition is most brilliantly showcased in the “passport cocktails,” a curated selection designed to transport patrons to distant locales through inventive and unexpected ingredient combinations. A prime example is the Capetown, South Africa, a complex and layered drink that marries the warmth of rum and pimento dram with a uniquely savory butternut squash foam, finished with brown butter and cinnamon for an aromatic flourish. Equally daring is the Rome, Italy, which boldly promises to “taste like pizza” and miraculously delivers. This cocktail deconstructs the iconic Italian dish into a liquid form, using gin, Aperol, and vermouth as a base, then introducing a sundried tomato jam and a delicate burrata cheese foam. The result is an uncanny yet delightful homage that nods to classic Italian aperitif culture while pushing the boundaries of mixology.
Beyond these highly conceptual creations, the bar demonstrates an equal mastery over traditional libations, ensuring that every palate is catered to with precision and care. The Honey Bunches, a smoky and sweet interpretation of an old fashioned, is a particular standout, utilizing bourbon and rye from the local High West distillery. This classic is elevated with the addition of a house-made toasted oat honey and the subtle complexity of black walnut, creating a drink that is both familiar and refreshingly new. This commitment to quality and inclusivity is further reflected in a well-curated non-alcoholic menu, which offers sophisticated options that mirror the creativity of their spirited counterparts. This thoughtful approach ensures that every guest, regardless of their preference, can partake in a premium beverage experience, solidifying Felt’s reputation as a bar that excels in both innovation and classic execution, making it a comprehensive destination for discerning drinkers.
A Culinary Tour of Reimagined Classics
The food menu at Felt runs in perfect parallel to its inventive cocktail list, presenting a globally inspired journey that elevates familiar dishes with high-quality ingredients and creative pairings. The raw bar serves as a powerful opening statement, proving to be “absolutely no joke” with its meticulously prepared offerings. It presents a study in contrasts, from the light and delicate Scorched Sablefish, a buttery, citrus-forward delight featuring ponzu and mango miso, to the robust and earthy Filet and Marrow Tartare. The latter is a rich, meaty creation made even more decadent with the sharp bite of beer mustard and the luxurious aroma of black truffles. These initial offerings signal a kitchen that respects its ingredients while fearlessly exploring new flavor combinations, setting a high standard for the culinary experience that follows and demonstrating a commitment to excellence that is evident in every dish.
This philosophy of thoughtful elevation continues into the sharables, where common bar snacks are deconstructed and reimagined with a gourmet sensibility. The Red Crab Cakes, for instance, maintain their quintessential Southern character with a classic creole remoulade but are transformed by the sophisticated additions of a bright lemon gelee and briny smoked trout roe, creating a complex flavor profile that unexpectedly “veers into sushi territory.” In a similar fashion, the Grilled Chicken Wings transcend their humble origins to become a refined culinary experience. The wings are tossed in a standout house-made bourbon buffalo sauce that offers the perfect balance of heat and sweetness. Instead of traditional accompaniments, they are served with creamy whipped goat cheese and tangy pickled jalapeños, a combination that refines the dish and showcases the kitchen’s ability to turn a simple staple into a memorable plate.
Entrées That Defy Bar Menu Expectations
The main courses at Felt truly showcase the kitchen’s ambition, featuring large plates that would be at home in a fine dining establishment rather than a typical bar. Presenting Fried Chicken Congee on the menu is described as a “baller move,” a confident decision that pays off spectacularly. The dish is celebrated not only for its comforting and restorative qualities—a perfect offering in a bar setting—but for its flawless execution. The fried chicken is exceptionally crispy and flavorful, providing a perfect textural contrast to the creamy, mushroom-forward congee. This comforting base is then brightened by a gentle, lingering heat from a ginger-serrano chimichurri, resulting in a complex and deeply satisfying dish that feels both indulgent and healing. It is a bold choice that demonstrates a profound understanding of flavor and a willingness to defy conventional bar food norms.
For those seeking a more traditional yet equally elevated option, the Wagyu and Frites represents a masterful execution of the beloved steakhouse classic. The quality of the wagyu sirloin is immediately apparent, cooked to perfection and delivering the rich, buttery flavor expected from such a premium cut. However, what truly sets this dish apart are the three accompanying condiments, each thoughtfully crafted to enhance the steak. The salsa macha compound butter adds a smoky, nutty depth, the ghost pepper aioli provides a creamy and assertive heat, and a roasted poblano and corn chimichurri lends a fresh, herbaceous brightness. This trio of sauces transforms the dish from a simple classic into an interactive and dynamic culinary experience, allowing diners to customize each bite. This thoughtful presentation confirmed Felt’s status as a culinary powerhouse that excelled on every front, successfully merging a confident, hip self-expression with serious talent. The establishment delivered a vibrant atmosphere, an inventive beverage program, and a sophisticated menu where lively service made time pass unnoticed.
