Notes From Noted Salt Lake ‘Restaurant Manager’ Tom Guinney

The salt and pepper shakers always are filled and wiped sparkling clean; the legendary clam chowder is served in heated bowls; and the liquor bottles — which the owner could make visible — remain hidden behind the bar. These are details that Tom Guinney initiated 37 years ago when he — along with business partners Tom Sieg and John Williams — opened the first Market Street Grill and Oyster Bar in downtown Salt Lake City. Read more on the Salt Lake Tribune’s Website.

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