Epic Brewing Company has realized great success in Utah despite opening during a recession in a state where the majority of the population doesn’t drink beer. Despite these drawbacks Epic had developed a niche product which fulfilled an ever growing consumer demand for high point craft beer. Utah skiers seem to especially love Epic beers.
Since its inception in 2010, Epic’s operations have multiplied in size, and last month they launched their first brew pub in Sugar House: Annex.
Assistant Manager Reilly Howe has managed to fall in love with Salt Lake City despite her Eastern roots. From Connecticut, like many who come to Utah to enjoy our mountains and powder, Rielley developed her passion for craft beers in tandem with her passion for skiing.
Head Chef Robert Angelilli has a similar story about why he moved to Utah, and Epic seems to represent how great beer and great skiing are a perfect marriage. So we know they do great beer, what about their expansion into food? The ambiance of the new pub is exposed brick and the old painted furniture advertisement. The bar is modern and sleek, with a view of the kitchen area. Our server could describe every dish and beer in detail. We ordered fish and chips and a pub burger. The fish and chips were good. The fish was very fresh and, in my opinion, the closest to authentic UK fish and chips we had a chance to try.
The chips could have been crispier. However the beer, Brainless on peaches, made up for it. The burger was somewhat disappointing. I expected more flavor and a better presentation. Dessert, the chocolate pot- a chocolate mousse: creamy and smooth, decadent without smothering, made us forget about the shortcomings of the main dishes. And finally, contrary to the popular belief, good does not have to be expensive: Epic’s famous high-point beers start at just $5 for a pint.
You can find the new location at 1048 E 2100 S.
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