Over the past few weeks, I have made it to Under Current a few times to see what all the BUZZ is about! In case you don’t know, Under Current is located right next to the new Current Fish & Oyster restaurant on 270 South 300 East. Under the same ownership and utilizing the same kitchen, you would think that these two establishments might be (too) similar. But never fear, Under Current produces an entirely different vibe and offers a different small bites menu. Under Current focuses on COCKTAILS! For all intents and purposes, Under Current is a bar – and they take it very seriously.
Under Current is the epitome of urban chic. This cocktail bar is all about craft cocktailing and giving its customers a contemporary, yet comfortable vibe – but more importantly, serving them up thoughtful, unique, and delicious craft cocktails. Under Current takes inspiration from the cocktail bars of New York and the Pacific Northwest. The cocktail program is all thanks to Amy Eldredge, who was trained and mentored by internationally recognized, Sasha Petraske, in NYC. As a girl seriously into craft cocktails and becoming more so, I have the intention of making Amy my best friend. 🙂 haha. She is also going to be creating and presenting my favorite Salt Lake City cocktail, which you can find at Under Current, THE SIREN, at our HBN Cocktail Club end of year soiree on July 31.
From the small plates menu, the meat and cheese selection was great (featuring local brands) and of course, Chef Logen’s smokey clam dip was a hit – it is delicious.
But my favorite item off of Under Current’s small plates menu was the Pork Belly Steam Buns. Get them. Order a lot of them. Love them. 🙂
A few weeks after my first visit to Under Current, I went back for a media education event!
“Absinthe: A Taste Through Time” was a great way for Under Current to do some education around a spirit that has long been a mystery for many drinkers. Is it illegal? What is the “green fairy?” What is the proper way to prepare and drink absinthe? And, what the hell is wormwood?
Amy, James, and the rest of the Under Current staff went over all of these questions and we were able to taste a wide variety of absinthe brands, as well as cocktails. “Death in the Afternoon” is a absinthe staple and created by Ernest Hemingway back in 1935. “The Siren” was also featured (I bet you can guess how happy I was about THAT!).
For me, this event really showcased how Under Current is positioning themselves within the cocktail geography of SLC. Their focus is on enhancing a customer’s knowledge base and offering more than the average bar: amari, aperitif, gin, absinthe. YES!
Under Current will be doing more educational classes, so be on the lookout. And always feel free to ask your bartender or server questions about what a cocktail component is if you don’t know, and have them make suggestion based on things you like – Under Current has a very educated staff and they love to talk cocktails!
Cocktails are like food – a balanced cocktail with fresh ingredients stands above the rest. Make sure to head to Under Current soon to try something new, or have them make you an old favorite!
Did I mention they have housemade tonic? TO DIE FOR!