Felt Bar & Eatery
Travis Herbert took a two-year-old Main Street bar to a James Beard Mountain nomination in 2026, on a card built around a raw bar.
Why go
The room moved into the historic Felt Building on Main Street in 2024 and put a raw bar at the middle of it (The Infatuation). Oysters, torched sablefish, tuna tataki and shrimp ceviche come off one menu, which is not a thing this city has much of.
The beef tartare is the plate people name, and it is built out with bone marrow (Gastronomic SLC). Herbert was a Beard Best Chef Mountain semifinalist and then a nominee in 2026.
Jenny Willden reads it as a room that works at either length, a couple of bites with a drink or a full sitting, and points at the seasonal cocktail card and the ice cream cocktails.
The team opened a second room, Brownstone 22, downtown in 2026 (Gastronomic SLC).
A note on the writing about this one, the same note Urban Hill carries: Gastronomic SLC is sponsored by Felt and says so on its own list, so its praise is not an independent read.
Order this / avoid
- Order: the beef tartare with the bone marrow.2
- Order: off the raw bar, which is the part of the card Willden rates.1
- Order: whatever the seasonal cocktail card is running.1
- Avoid: arriving with anybody under twenty-one. The door is 21-plus whatever you plan to drink.1
What locals & experts say
- Jenny Willden, The Infatuation:
whether you're looking to have just a few bites and a cocktail or a full-fledged meal, Felt delivers.
1 - Willden, on the door:
Before you bring the kids, take note: You must be 21+ to come inside, even if you're just there to drink the mocktails.
1
Good to know
- Booking: worth doing on Main Street at the weekend.
- Where: 341 South Main Street, in the Felt Building.
- Who eats here: adults. The room is 21-plus at the door.
- The sibling: Brownstone 22, downtown, from the same team, opened 2026.
Verdict
should-visit — Travis Herbert took this Main Street bar to a James Beard Mountain nomination in 2026, its second year open, and the raw bar is the reason to sit at it: oysters, torched sablefish, tuna tataki and shrimp ceviche off one card. Come for the raw bar and a drink rather than for a long dinner, and know before you walk over that the door is twenty-one and over whatever you plan to order. I have not found a review of Herbert's cooking anywhere I can read.