Although its bar bites menu is limited compared to some, I would now add Citizens Cocktails & Kitchen to that list of favorites.
A creation of Lotus Hospitality, Citizens is a terrific addition to the Capitol Hill/Avenues neighborhood, a very inviting and well-lit -during daytime – bar that somehow doesn’t quite feel like a bar. It has more of a friendly coffee shop vibe and decor, including teak wood from Burma and marble bar and tabletops imported from India. It’s a cozy feeling place, with a few stools at the bar and a handful of wooden tables and benches with panoramic views from the floor to ceiling windows that look out onto 300 East and beyond.
Outdoor patio seating is an option in warm weather – an excellent spot to relax and enjoy one of Citizens’ craft cocktails and a bar bite or two.
Staff cocktail creations include the cleverly named “Knights Who Say ‘Creek’,” Cherry Blawesome, Kum As You Are, and an interesting mezcal-based drink called a Citrus Mezcalero ($15) made with Bozal Ensemble mezcal, Dolin blanc vermouth, Beehive Paradox amaro, grapefruit oleo-saccharum, celery and aromatic bitters, the creation of Ron the bartender.
Popcorn
The bar food at Citizens Cocktails & Kitchen is some of the most affordable I’ve seen in SLC, including Deviled Eggs with Japanese mayo, Thomy mustard, capers, and Lucky 13 bacon ($10), and Warm Marinated Olives ($8) – Casstelvetrano and Kalamata olives with fresh herbs, citrus, chili flakes, olive oil and a warm baguette. We enjoyed sharing a bowl of Popcorn ($4) adorned simply with coconut oil and Himalayan sea salt.
Whipped Brie
Another delectable dish is Whipped Brie ($7), a terrine of creamy whipped brie with toasted pine nuts, wildflower honey, minced fresh rosemary, and served with a warm and crispy baguette. Most of the dishes offered at Citizens are gluten-free, vegan, or both. That includes gluten-free Roasted Beets ($12) with chèvre, arugula, Marcona almonds, red onion, olive oil, balsamic reduction, and fleur de sel.
Smoked Salmon
A somewhat unusual bar bite at Citizens – but a very tempting one – is Belgian-style Liège Waffles ($13) with pearl sugar from Belgium, Nutella, strawberries and whipped cream – not your father’s bar fare. The Charcuterie platter ($22) at Citizens is outstanding: a generous smorgasbord that includes prosciutto, capocollo, salami, espresso and lavender-rubbed cheddar cheese, Point Reyes Blue cheese, French Brie, dried dates and apricots, Marcona almonds, fig jam, housemade hot honey, stone ground mustard, crackers and a warm baguette. It’s a helluva bang for the buck. And so is the Smoked Salmon ($14), a large platter loaded with a large portion of cold-smoked wild Alaskan salmon and accouterments such as capers, fresh dill, cherry tomatoes, red onion slices, mascarpone, and big pieces of crispy lavosh.
Cup & Char Pinsa
My favorite food at Citizens Cocktails & Kitchen is their pinsa. Pinsa is a type of flatbread pizza that originated with the ancient Romans and is known for its light, airy crust and cloud-like texture. The pinsas at Citizens are handmade in-house and I especially loved the Cup & Char pinsa ($13), made with high quality Cup & Char Battistoni Pepperoni, rich and sweet San Marzano tomatoes, garlic, fresh mozzarella and basil, olive oil, and Parmigiano Reggiano with a side of housemade hot honey. The Cup & Char moniker refers to the round pepperoni slices that, when cooked, curl into little charred cups. Other pinsa choices at Citizens include Fig & Pig ($14) with prosciutto and figs; Nick & Nora ($13) made with handmade Italian sausage; and a classic Margherita ($11).
Frankly, I was blown away by the quality of the food at Citizens Cocktails & Kitchen, which was way above par. Someone in the kitchen really knows what they are doing. And the service was also very friendly, quick and professional. Citizens also hosts monthly pop-ups called Citizens Choice featuring guest bartenders, DJs, vinyl record nights and more. Check their Instagram for current pop-ups and schedules.
Photos by Ted Scheffler
Culinary quote of the week: “Life is uncertain. Eat dessert first.” – Ernestine Ulmer
