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The Bayou is Utah's #1 choice for great beer and food. We have the most extensive beer list in Utah with usually around 300 different beers available. Our Cajun influenced menu is sure to have something to please everyone in your group. You must be 21 years of age or older to visit The Bayou. "Welcome to Beervana"
Awards and Accolades
- We are a Best of City Weekly winner for the past 9 years running.
- We won a Salt Lake Magazine Restaurant award for "Best Comfort Food".
- One of the 100 best places to drink in America -Imbibe Magazine
- "The beer connoisseur’s paradise" - GQ Magazine Sept 2009
- A winner of Esquire.com's 2009 "Best Bars in America" Rating
Recent Blog Posts
Many, many of you are huge fans of The Bayou's fries. One of the more probable reasons for that is our amazing fry sauce. Now, I'm not saying that our garlic-chipotle aioli has crack in it for additional addictiveness but one could be led to think so.
Anyway, why am I going on and on about our fry sauce? Well, the Salt Lake Tribune has done a shout out for the best restaurant fry sauces in Utah. If you think ours is particularly delicious give them a shout out at email@example.com with "fry sauce picks" in the subject line. We'd really appreciate it.
One of our most requested breweries is Russian River. Their Pliny the Elder has perhaps the strongest cult following of any U.S. microbrew. Well, if we all held our breath as long as possible most of us would probably pass away before we see Pliny in Utah. However, one of the great things to come out of the current trend of collaboration beers is that we are seeing beers from breweries we never thought we'd see.
This time it is a collaboration between Russian River and Sierra Nevada called Brux. Their description of it as a "Domesticated Wild Ale" is spot on. It is most certainly an American interpretation of Belgian Wild Ales. An amazingly balanced Belgian style farmhouse beer brewed using Brettanomyces but with a clear American microbrew influence. Unlike many other "Brett" beers, this one is without the sourness from Lactobacillus. At the current time the Brett is nicely mellow but we expect it to develop even more in the bottle over the next few months.