What are the opening hours?

Monday 5pm - 11pm Tuesday 5pm - 11pm Wednesday 5pm - 11pm Thursday 5pm - 11pm Friday 5pm - 12am Saturday 5pm - 12am

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Post Office Place

A modern bar in downtown SLC specializing in Peruvian-Japanese small plates and Japanese whisky.

07/28/2026

Named after the both real and fictionalized Salinas Valley from East of Eden, this summertime sipper hopes to evoke simultaneously the tastes and smells of a fertile farm valley and the hard rocky dry soil of living on the outskirts of the valley, and the comfort of rain in a hot summer. So it comes equipped with the things you might think -- Bisongrass vodka, mezcal, vetiver, grapefruit, bergamot and lime.

Smells like: petrichor, earth, citrus, grass
Tastes like: vanilla, grapefruit, limestone, agave
Sounds like: fun

We're serving this up all summer long, and like it with our Southeast Tiradito and our Salmon Wings.

07/13/2026

SEABREAM CEVICHE - A star of the menu. Japanese seabream ceviche with a creamy cashew leche de tigre, topped with cashew furikake, radish and cilantro oil. Served with a side of plantain chips. Bright, citrusy, nutty, great depth of flavor.

07/09/2026

Mizuna Salad - local mizuna greens from Frog Bench Farms shio-koji vinaigrette, yuzu pickled fennel, Thai basil, radish, crunchy quinoa furikake. A perfect little salad that pairs well with drinks, handrolls etc.

07/07/2026

No summer cocktail menu would be complete without a Lana reference -- we just couldn't resist. Though, in spite of its name, we're pretty sure this hopeful, bright eyed cocktail does the exact opposite and takes the sadness right out of your summer. (Summertime un-sadness?)

And this beautiful-but-unassuming drink does a lot more work than it would let on. With Haku vodka, coconut milk, white tea, lychee, lemon, and ginger liqueur, it's all at once bright, floral, citrusy, silky, and lush.

We love this with our Seabream Ceviche or our Mizuna Salad.

So come un-sad your summer, or make sure it keeps being happy. See you soon! ❤️

07/03/2026

Heads up that we will be closed on Saturday, July 4th! Our staff are taking some well-deserved time off to frolic in the sun and splash around in the water with the best of 'em. Call us if you want to hang.

Have fun and be safe! And remember the personal fireworks ban -- we promise to not start any fires if you promise to not start any fires.

We are open all night tonight, July 3rd and will be back again on Monday. Wanting to start the BBQ flavors early? We hear our smoked Salmon Wings with aji panca sauce are perfect for that. Come grab a cocktail and a bite tonight!

Cheers!

07/01/2026

So excited to be teaming up with Salt Lake Pottery Studio for a Sip & Paint night at Post Office Place! Join us Monday, July 13th from 6.30 to 8.30 to get in touch with your creative side while you get your drink on (summer cocktail menu is live!) and your eat on.

Class is $45 and includes 1 sake carafe and 2 sake cups as your canvas, with instruction on glazing from the team at Salt Lake Pottery Studio.

Come hungry, come thirsty, and come ready to create a memorable piece!

Link in bio for additional information and to purchase tickets for the event, which is 21+

Can't wait to see what's in your artsy little souls!

06/30/2026

Meet the Peruvian Summer. Aptly named, this amazing little patio pounder is one of the hits from our Summer cocktail menu. Utilizing vodka, shochu, lemon, tart cherry, chile ancho liqueur, thai chili, and just a splash of inca cola, it's clean, vegetal, crushable and refined, with just enough depth to give you a brief pause between sips.

Embrace the paradox -- beat the summer heat by turning it up. Come drink anywhere between one and five of these the next 90 degree day.

See you soon! Salud!

06/23/2026

Aburi Hamachi - this dish holds tradition but feels modern. A lightly torched hamachi sashimi, topped with daikon oroshi (grated radish), clarified soy sauce, wasabi oil and wasabi sprouts. Punchy umami, fresh and simple.

06/19/2026

Salmon “Wings” AKA collars, are the part of the fish right behind the head. Much like a chicken wing, you’ll be tasked with working around and exploring through bones and cartilage. But we assure you the treasures you’ll find are worth it. Collars hold some of the most succulent meat on a fish. We cure, smoke and bake the collars until the skin is crispy. Served with a peruvian aji panca sauce that enhances the smoky flavor of the fish and a bright aji verde jicima slaw that balances richness of the collars. Peruvian barbecue vibes.

06/08/2026

Chip and dip - This perfect bar snack comes together with a creamy smoked Norwegian mackerel dip topped with ikura and chives. Served with salmon skin “chicharons” and yucca chips. Crunchy, savory, playful.

Address

16 W Market Street
Salt Lake City, UT
84101

Opening Hours

Monday	5pm - 11pm
Tuesday	5pm - 11pm
Wednesday	5pm - 11pm
Thursday	5pm - 11pm
Friday	5pm - 12am
Saturday	5pm - 12am

Website

facebook.com

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