Under Current bar interior
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Under Current bar menu

The following information was recently updated on May 27, 2019

Under Current is a bar in downtown Salt Lake City. The bar is the sister location to adjacent Current – a fabulous seafood centric eatery. At Under Current you will find one of the cities best craft cocktail programs, plus a small selection of bar bites inspired by seafood.

Under Current bar menu

The following Under Current bar menu is dated May 2019:

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Under Current bar menu - cocktail, beer
Under Current bar menu – cocktail, beer
Under Current bar menu – shared plates, oysters, mocktails

The above Under Current bar menu was provided by Salt Plate City.

What are the hours for Under Current bar

Monday4.00 p.m. – 1.00 a.m.
Tuesday4.00 p.m. – 1.00 a.m.
Wednesday4.00 p.m. – 1.00 a.m.
Thursday4.00 p.m. – 1.00 a.m.
Friday4.00 p.m. – 1.00 a.m.
Saturday4.00 p.m. – 1.00 a.m.
Sunday4.00 p.m. – midnight

What else should I know about Under Current bar

Cuisine: Bar food
Don’t miss: Craft cocktails
Reservations: No
Parking: No
Alcohol: Full bar
Service and atmosphere: Casual, counter service, table service

What’s it like inside Under Current bar?

Under Current bar interior
Under Current bar interior

Where is Under Current bar located?

270 South 300 East, Salt Lake City, UT 84111, USA
(801) 574-2556
undercurrentbar.com

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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.