Bonneville Brewery is reviewed by SLC Foodie’s newest writer, Dan Roby.
We all know that it’s an exciting time for food and drink lovers who live in Salt Lake City. The same can be said for those who live in Park City, Provo, Saint George and Tooele. Wait, Too-what? You know, the small town just southwest of Salt Lake City, known a century ago for it’s gold and silver mining, and in more recent years, grains and sugar beets. Tooele is Native for “tumbleweed” as people are known to just pass through town. Nevertheless, Tooele wants a piece of the action.
Enter the Bonneville Brewery. Opening its doors this month, Owner Brad Shepherd brought together a team of experienced chefs and brewers and made himself a beacon of delicious local fare and in-house crafted beer that can be seen the moment you enter town.
I went on a cold, rainy Saturday afternoon and was greeted by a friendly staff and a warm fireplace. The interior is appropriately themed with salt flat racing photos and memorabilia. I chose to sit upstairs at the bar, but passed through a family friendly environment downstairs. I got to meet “Chef Joe” and talked to him about the menu he constructed. Originally from California, Chef Joe honed his cooking skills in L.A., San Francisco, Portillo (Chile’) and some of our own local resorts.
They have separate lunch and dinner menu’s, both with a wide assortment of choices. Starters like: “Chef Joseph’s Famous Tomato Soup” – made with local Shepherd’s Farm goat cheese & basil oil.
“Canadian Pub Fries” – these are the real deal, made me think of the time I spent playing hockey in Saskatchewan – these are house-made fries covered in local Beehive cheese curds & rich chicken gravy.
Entrée’s included savory choices like “Joseph’s Cheese Steak Sandwich” – complete with purple olive puree, melted smoked gouda, roasted tomato’s, peppers & frizzled onions.
I went with a classic – the “Bonneville Cowboy Burger”. ½ lb. local beef patty, homemade Hefeweizen battered onion rings, Beehive promontory cheese and homemade Bonneville stout BBQ sauce. The presentation was commanding but clean. After compressing it down to a jaw-friendly size, I was astonished that I was actually able to taste each individual ingredient.
I also got to meet Dave Watson, their master beer-crafter. Dave grew up in New Mexico and has been living in Salt Lake for the past 5 years and has been an avid brewer for nearly a decade. He’s spent time working with brewers from Desert Edge and The Beer Nut and talked enthusiastically about his love for science & art. His fascination with the chemistry of crafting beer was indeed inspiring as he described his methodology similar to that of painting on a canvas. “I never get tired of developing beautiful, sweet colors and tastes… I love how I have a hand in the process, but have to allow the yeast to leave its thumbprint.”
My favorite came with dessert – Sir Malcom’s Stout. A dry, smoky heavyweight that was smooth and full of flavor – packed with notes of roasted coffee & dark chocolate. I paired this with their Bread Pudding. This moist sensation was made with golden raisins, cinnamon and other fresh ingredients and came drizzled in a light bourbon caramel sauce with a side of fresh raspberries.
Interested yet? Here’s what I’d do – When Salt Lake shuts down on Sundays and you want to catch the game while enjoying something delicious to eat and drink, jump in the car with some friends and take the simple, scenic drive out to the brewery in Tooele. Yes, they’re open on Sundays!
1641 North Main St.
Tooele, UT 84074
Mon – Fri: 11:00 am – 1:00 am
Sat: 10:00 am – 1:00 am
Sun: 10:00 am – 12:00 am