Slackwater: Finding Success in SLC

684 S. 500 West, SLC
Su 10 a.m.–9 p.m., M–Th 11 a.m.–10 p.m. F–Sa 11 a.m.–11 p.m.
801.386.9777 | slackwaterpizzeria.com

After finding success with its first two locations in Ogden and Sandy, Slackwater is finally in Salt Lake City. The restaurant brought its artisan pizzas and vast beer selection to the Granary District in 2022, and as it did with its first two locations, Slackwater hopes to win over SLC with its fresh ingredients, house-made dough and abundant drink selection.

When my date and I walk into Slackwater, we notice how open the floor plan is. The restaurant is set up in INDUSTRY SLC, an old, large, silver foundry converted into a modern office and restaurant space. The space is inviting and gives us a feel for the entire restaurant, from the wood paneling on the back walls and the exposed light fixtures above to the dog-friendly patio outside. Sitting just under one of the restaurant’s large, open garage doors, there is an excellent view of SLC’s skyline.

To start the night, we order drinks and an appetizer. I opt for the Becker’s Best from Ogden River Brewing—a light, flavorful pilsner I hope will pair well with the pizza crusts. For an appetizer, our server recommends the Spin-Art Dip ($10.25), a creamy, spinach and artichoke–based dip mixed with roasted peppers and Slackwater’s three-cheese blend (parmesan, asiago and mozzarella). It’s a fair blend of flavors that pops with large artichoke chunks and housemade tortilla chips.

We decide not to skimp on dinner and order a few different entrees. Up first, we try the Bubba Ho-Tep Sandwich ($10.75), which shares its name with the 2002 film starring Bruce Campbell. It’s a roasted pulled pork sandwich mixed with housemade barbeque sauce wedged between a hoagie bun from Stone Ground Bakery. Like any good pulled pork sandwich, it is sweet and tangy without overpowering the natural pork flavor. The housemade maple citrus coleslaw paired with the sandwich offers a pickled, crisp appeal I don’t usually find with pulled pork sandwiches.

Our second dish is the Tastes Like Burning pizza ($12.75). True to its name, it burns in our mouths. With jalapenos, roasted chipotles and Slackwater’s spicy marinara sauce, it is not a dish for the faint of heart, but it’s perfect for anyone looking to add some zest to their night out. It incorporates pepperoni, roasted garlic, red onions and the three-cheese blend to help even out the spice. While I don’t know if I would prefer this pizza as a main dish, it’s a nice change of pace and offers a unique punch to the night’s palate.

We wind down our feast with the California Sunrise ($14.75), a green goddess dressing–based pizza with roasted chicken, seasoned grape tomatoes, peppered bacon and the three-cheese blend. The menu claims this dish is the restaurant’s best seller, and it came highly recommended by our server. With anticipation building, we take our first bites and are far from disappointed. There’s a divine burst of salt and tang found in the dressing that works well with the leaner flavors of chicken and bacon. The three-cheese blend and house-made dough create a tasteful, balanced canvas, allowing the more complex flavors to stand out. The avocado chunks and shredded spinach topped on the dish give it an unfound level of freshness, even for an artisan pizza.

As we wrap up our night, we ask our server for a few boxes and decide to make one last hurdle with an order of dessert. They bring us the 2nd Ward Delight ($7.50), a caramelized graham cracker crust topped with layers of sweet cream cheese, chocolate custard and whipped cream. The usual hesitation to order dessert after a big dinner is that it is going to be too rich and heavy. But, this dessert is quite pleasant and light. It’s sweet and crisp, and each layer is distinct while effectively blending as a whole, serving as a satisfying finish.

Visit Slackwater SLC in the Granary District, and keep up with all things Slackwater on their Instagram page @slackwaterslc.

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