The Gateway, Utah’s premier community gathering, dining and entertainment destination is pleased to announce Utah’s first food hall, HallPass, is now open. Anchored by award-winning Las Vegas-based SkinnyFATS, it has more than 11,000 square feet of stylish communal dining and chef-driven fare. It’s a first-of-its-kind experience for Salt Lake with eight restaurants and two bars — all new concepts to Utah. From breakfast to a late-night cocktail, there’s something for everyone at HallPass. HallPass is located at 153 So. Rio Grande Street.
HallPass is currently open nightly for dinner at from 5 – 9 p.m., and until 10 p.m. on Friday and Saturday, with lunch service to follow soon.
Innovative culinary concept SkinnyFATS anchors the food hall. This rapidly growing Las-Vegas-based restaurant was named one of the “Top 40 List for 2019: America’s Hottest Startup Fast Casuals” by QSR. Their ‘Live Healthy, Live Happy’ menu features one half that’s full of healthy options under 600 calories and a second half that’s completely indulgent. SkinnyFATS was so successful in Las Vegas and Dallas that owner Reed Allen Slobusky decided to bring it to Salt Lake, his new home, as the anchor for HallPass. SkinnyFATS also offers a private line of gourmet ketchups, fry sauces and mustard.
Instead of inviting other restaurant concepts to join the hall in the planning stages, Slobusky spun off some of the most popular SkinnyFATS dishes into entirely new concepts within the food hall. He explains that with these rotating concepts and seasonally changing offerings, he’s able to be more agile in adjusting to the trends of the market and tastes of local palates.
HallPass allows guests to experience these new-to-Utah tastes in an environment filled with a stylish and eclectic mix of art, music, food, drinks and fun. The restaurant concepts include: SkinnyFATS, Waffadopolis, Beer Zombies Tap Room & Beer Garden, Blaze of Thunder (Nashville hot chicken), Raining Ramen, CodSpeed (fresh fish fast), Hibachican (rotating concepts & guest chefs), Colossal Lobster, Guac Pusher (fresh guacamole made table-side), and a true password-protected speakeasy. Live music and DJs will entertain diners on weekends.
The casual, open setting has a striking design with wooden tables and chairs made of golden acacia from Thailand, ornate Balinese doors, and colorful original murals and several art pieces by a resident artist. Each of the surprising design elements feature a QR code where diners can learn more about the story behind the art. The food hall includes seating for 300, including a dynamic outdoor patio of more than 3,500 square feet.
Diners are tempted by a wide range of concepts new to Utah with delicious options for everyone at very reasonable prices, with most menu items offered in the “$15 and under” range. Guests can order and pick up from each counter where food is served quickly. A unique “one tab” system allows group diners to get their favorites from each different concept or multiple places and just pay one bill for the party, making dinner with family, friends or business colleagues seamless and easy. HallPass has an exclusive agreement with Boylan Bottling with both soda stations feature Boylan’s cane sugar sodas and will soon include the return of the infamous hi caffeine Jolt Cola.
“We’ve seen the SkinnyFATS concept go over in such a big way in Las Vegas & Dallas,” said Slobusky. “Now, we’re elevating the experience by creating a space that showcases art, music, food, and drinks in the heart of Downtown Salt Lake City.”
“It’s such an amazing concept, incorporating all of these restaurants in one place like this,” says Jenny Cushing, Vice President of Leasing at Vestar. “There’s nothing else like this in the city, so when you factor in everything coming to The Gateway, HallPass is sure to become a mainstay of our restaurant scene. We couldn’t be more excited for what’s next, and to be the first to bring it to Utah.”
“We’re pleased to open Utah’s first food hall this month. Our restaurant row district has been completely refreshed, and all our promised changes have finally arrived,” says Jacklyn Briggs, marketing director for The Gateway. “The Gateway is fast becoming ‘The Place for Taste’. We are serving up a one-of-a-kind blend of unique restaurant and entertainment offerings in Utah.”
HallPass is located at 153 S. Rio Grande St, Ste 107, SLC, UT 84101 and
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CONCEPT HIGHLIGHTS INCLUDE:
SkinnyFATS award-winning menu includes the healthy side: shareable of CauliFire (cauliflower with buffalo sauce, pico de gallo and cilantro) and Brussel Crowe (sautéed Brussels, caramelized onions, golden raisins, capers, almonds, parsley and a gentle balsamic glaze). Mouthwatering sandwiches include the T.A.T.S (turkey, bacon, avocado, tomato, spinach); Cranburkey (turkey patty, arugula, tomato, onion); Mean Bean / Chickpea Patty (house-made black bean patty, spinach, red onion, tomato, avocado and hummus); Steakation (shaved steak with arugula, tomato, red onion and horseradish); and Caes’ the Day (grilled chicken, vegan Caesar, mixed greens, pickled red onion and smashed avocado in a spinach wrap). Things in Bowls include Smoke in a Bowl (with agave BBQ chicken, peppers, onions, pineapple, black bean pico and cilantro); Naked Chix (mango basil chicken with peppers, onions, and pineapple); and Zucc It (zucchini noodles, eggplant, squash, peppers, mushrooms, cherry tomatoes and arrabbiata sauce); and the Bleu Balsamic (sliced filet, spinach, cherry tomato, red onion, bleu cheese with balsamic). Juices are offered including the Liquid Defense (orange, carrot, apples, lemon, lime and basil) and Green Mile (apple, kale, spinach, cucumber, lemon and celery).
The “Happy” side of the menu includes such indulgences as ‘sharables’ of FAT’s Pickles (fried pickle chips, Cajun seasoning and chipotle aioli); and Balls (spinach and corn risotto balls with pesto aioli, and greens dressed in tomato oil). Indulgent sandwich offerings of Meltdown (two ¼ lb. been patties, cheddar, Provolone, caramelized onions, tomato and spicy aioli on sourdough); The Classic (1/2 beef patty with cheddar, lettuce, tomato, onion, pickles and SF sauce on a brioche bun); Cherry Popper (1/2 lb. beef patty with a fried egg, pepper jack cheese, spicy slaw and pepper marmalade on a Hawaiian roll); Sweet Cheese Us (shaved steak with pepper marmalade, caramelized onions, pepper jack, portobello and cheddar sauce on a hoagie); and Chix on Broadway (breaded chicken breast, BLT, red onion, cheddar and lemon herb aioli on brioche).
Things in Bowls include More Cow Bowl (teriyaki filet mignon, cauliflower portobello, peppers, scallions and egg fried rice); Buff Chix (fried Buffalo chicken tenders with truffle fries and ranch); Stuff on Curry (Buffalo chicken, romaine salad, fried jalapeño, bleu cheese, pico and avocado with jalapeño ranch). Hot Chix (Buffalo chicken, romaine salad, fried jalapeño, blue cheese, pico, avocado and jalapeño ranch. With sides including Cauliflower Rice, Jasmine Rice, House Salad, Truffle Fries, Yummus (house-made hummus) and Grapefruit Brûlée.
Beer Zombies Tap Room & Beer Garden
Beer Zombies Tap Room & Beer Garden is a sister brand to SkinnyFATS. A band of gypsy brewers collaborate closely with best-in-class craft breweries around the country to create unique brews unique to their taps. The bar opens to a refreshing covered patio that’s sure to be the best people watching at The Gateway.
Liege waffles, crepes and liquid nitrogen treats are featured at Waffadopolis. Savory selections include Hammy Down (turkey, Havarti, Granny Smith apples with herb aioli); Monte Cristo or Croque Madame (smoked ham, Havarti and American cheese, powdered sugar and red currant jelly); Caprese (Roma tomatoes, basil, mozzarella, EVOO and a fruited balsamic glaze); Bacon Jammin (bacon, jam, arugula salad with blue cheese dressing); and the Mediterranean (tomato, green onion, cucumber, avocado, arugula and spicy hummus). Sweet selections include the Classic (whipped cream, strawberries and maple syrup); Drunken Monkey (bananas, chocolate sauce, marshmallow, chocolate chips, whipped cream and graham cracker); Cinnutella (Nutella, fresh berries, cinnamon sugar and orange syrup); SWPB&J (peanut butter, red currant jello, peanut brittle, whipped cream and powdered sugar); and Gaufre a la Glace (powdered sugar and a choice of ice cream).
The speakeasy is a true, password protected, hidden getaway housed in the interior of HallPass.
Blaze of Thunder
Based on the popular chicken sandwich from SkinnyFATS, Blaze of Thunder offers crispy Nashville hot fried chicken available as a sandwich or breasts, legs, thighs wings or tenders. Diners can choose their heat level from 0 m.p.h to 500 m.p.h. Side offerings include: coleslaw, macaroni & cheese, collard greens, frog eye salad, potato salad and banana pudding.
Four broths are offered at Raining Ramen: Shoyu (chicken broth with chicken Chasu), Tonkatsu (pork broth with pork Chasu), Miso (chicken and pork broth with ground pork), Vegan Creamy Miso (white miso and veggie broth), and Hiyashi (cold ramen choice of pork or chicken Chasu). Diners have a choice of a wide variety of add-ins. Special dishes include Chasu Buns, steamed bao, pork or chicken Chasu with hoisin, kewpie and cilantro; Edamame with togarashi spice; Kimchi Fried Rice; Gyozas served with ponzu and hot mustard; Vegetable Tempura with shishito, mushroom and scallion; and spice marinated cucumbers with vinegar, chili oil and chili flake.
Chef driven, coursed tasting menus paired with wine and cocktails curated by Beer Zombies Craft Beer Bar and our Speakeasy. Chefs will be invited both from out of state and locally. The space will also offer incidental cooking classes and “Chopped”-style cooking competitions.
Fresh Fish Fast. Daily seafood selections vary based on availability but include dock to table, freshly sourced seafood including Coho salmon, wild King salmon, mahi mahi, sole, snapper, haddock, barramundi, shrimp, scallops, tilapia, trout, ahi tuna, SWAI, catfish, swordfish, sheephead, soft shell crab, crab cakes tofu and chicken. Also offered are fish & chips, buffalo popcorn shrimp or shrimp burger. Delicious sides include garlic Parmesan tots, Italian Romano potatoes, power grains, seasonal vegetables and wild rice. All are served with a range of spices and sauces.
Rolls include the Maine with chilled lobster meat, mayo and grilled split bun; Connecticut with warm lobster meat, drawn butter and lemon on a grilled split but and a ‘roll of the week.” Specials include a Lobster Reuben with pickled onion, sauerkraut, Gruyere cheese and 1000 Island dressing; the Shrimp Louie Salad with butter lettuce, tomato, onion, egg, avocado, cucumber, chives and 1000 Island dressing; and Shrimp Tacos with chipotle aioli, slaw, cotija cheese and pico de gallo. Two ‘chowdahs’ will be served, New England and a Lobster Bisque. Chilled seafood includes oysters, prawns, King Crab legs, Maine lobster, ceviche and an oyster bar.
This hole in the wall (literally) micro concept tucked inside HallPass features made to order gourmet guacamole on demand. “We had a lot of fun with this one. Flavor profiles in guacamole vary from one country to another. We wanted to make sure we showcased more than just one style.” says Slobusky. If the door is closed that means the guac cart has rolled out for a lap around HallPass.