Current Fish and Oyster

On the Grid : Current Fish & Oyster

"Renovating a one-time Ford dealership on the corner of 3rd and 3rd, Current took a run-down eyesore and made it sexy. All the original beauty of the building has been maintained and it's now one of the better dining atmospheres in the city. Current and Under Current next door offer a choice of oysters from either coast and a quality seafood presence this city may have been lacking." - Chase Carpenter Design

The 29 Best Restaurants in Salt Lake City, Utah | Eater

"It can be challenging to find fresh, high-quality seafood in landlocked Utah, but Current Fish & Oyster ensures a steady supply for pescatarians, with a focus on classic preparations. Start with something from the bar, which offers an extensive wine list, sherry flights, and inventive cocktails. You can’t go wrong with the selection of East and West Coast oysters and dishes like seared calamari with lemon aioli and fingerling potatoes or scallops with a crispy rice cake and an assortment of veggies with carrot-ginger nage. Vibe check: The renovated warehouse space boasts high ceilings and exposed brick." - Sarah Entwistle

Current Fish & Oyster - Review - Downtown - Salt Lake City - The Infatuation

"Current is the place in SLC to eat seafood—whether it’s East and West Coast oysters or shrimp and grits, you’ll find various regional cuisines and cultures on the menu. They do a great, simple chilled seafood platter that’s made up of freshly shucked oysters on the half shell, jumbo shrimp, Dungeness crab, and Maine lobster tail. Dishes pair great with flights of Utah-made sake, affordable wines by the glass, and cocktails like the Ready Aim Fire, a medley of mezcal, pineapple, lime, honey, and tabasco. They have a really great private upstairs dining area that can seat 20 people, so it’s perfect for you and your 18 cousins (it is Utah, after all). Get there early and have a cocktail at Under Current, the restaurant’s adjacent 21-and-up bar where they specialize in tropical and amaro-forward drinks." - Jenny Willden

"The beauty of running a seafood restaurant that's not located nearthe sea is that there's no regional bias—and Current takes full advantage of this. Chef Alan Brines is able to draw inspiration from seafood meccas such as San Francisco, Boston, New Orleans, Seattle, and others. Located just east of downtown, the simple single-story brick building has been refurbished with a modern feel and can be rented out for private events. Currentalso hosts special events from time to time, including wine pairings from notable American winemakers."

"Current Fish & Oyster, Salt Lake City by Chase Carpenter Design. Renovating a one-time Ford dealership on the corner of 3rd and 3rd, Current took a run-down eyesore and made it sexy. All the original beauty of the building has been maintained and it's now one of the better dining atmospheres in the city. Current and Under Current next door offer a choice of oysters from either coast and a quality seafood presence this city may have been lacking."