HandleBar - baked potato (HandleBar)
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HandleBar menu

The following information was recently updated on October 4, 2018

HandleBar is the collaboration between David Morris (Ice Haus, Piper Down) and Jesse Wilkerson (Trolley Wing Company). The new for 2018 bar replaces Club Jam in the Marmalade area of North Salt Lake City. The bar offers a casual menu of jacket potatoes, pita bread pizza and wings.

HandleBar menu

The following HandleBar menu is dated September 2018:

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HandleBar menu - jacket potato
HandleBar menu – jacket potato
HandleBar menu - pita bread pizza, wings
HandleBar menu – pita bread pizza, wings
HandleBar menu - cocktails
HandleBar menu – cocktails

The above HandleBar menu was first posted on the HandleBar Facebook page.

What are the hours for HandleBar

Monday 11.00 a.m. – 2.00 a.m.
Tuesday 11.00 a.m. – 2.00 a.m.
Wednesday 11.00 a.m. – 2.00 a.m.
Thursday 11.00 a.m. – 2.00 a.m.
Friday 11.00 a.m. – 2.00 a.m.
Saturday 11.00 a.m. – 2.00 a.m.
Sunday 11.00 a.m. – 2.00 a.m.

What else should I know about HandleBar

Cuisine: Simple pub grub
Don’t miss:
Reservations: No
Parking:
Alcohol: Full bar
Service and atmosphere:
Seating:

Where is HandleBar located

751 N 300 W, Salt Lake City, UT 84111
(801) 953-0588
facebook.com/HandleBarSLC

What’s the food like at HandleBar

HandleBar - baked potato (HandleBar)
HandleBar – baked potato (HandleBar)

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.