Pizza Bar SLC (Closed): Where to Find the Best Pizza Now

BRUCE BIGFORD

🚨 UPDATE (FEBRUARY 2026):

 

As of early 2026, Pizza Bar has closed its doors. To see who took their spot in our rankings, check out our updated guide: The 15 Best Pizza Places in Salt Lake City.

 

Check out the 2026 Pizza Guide.: 👇

 

 The 15 Best Pizza Places in Salt Lake City (2026 Edition) 

 

 

Pizza Bar SLC: High-End Technique Meets Downtown Cool

 

If you’re looking for a spot that feels like a hidden urban gem but serves pizza that actually hits the mark, you’ve found it. Pizza Bar has quickly become a staple for those who want a "no-fuss" experience without sacrificing world-class quality.

 

Located in the heart of the city on 126 Regent st, SLC it’s a key player in the local scene—especially when you want a night out that feels easy, sophisticated, and authentic.

 

 

The Atmosphere: Industrial Energy

 

Walking into Pizza Bar, you aren't greeted by white tablecloths. Instead, it’s industrial, low-key, and high-energy. It’s the kind of place where you can show up with a group of friends, grab a booth, and actually hear each other talk over a solid soundtrack.

 

They’ve managed to create a space that feels like a neighborhood hangout even though it's right in the thick of the Regent Street revival. Whether you're there for a pre-game meal or a post-concert slice, the energy is consistently welcoming.

 

 

The Crust: A Tale of Two Styles

 

The pizza here is a masterclass in dough, crafted in a $40,000 Valoriani oven. This isn't just your average "bar pie"; it’s a collaboration between Scott Evans and legendary chefs Brandon Price and Phelix Gardner.

 

Pizza Bar specializes in two distinct styles you won't find just anywhere in SLC.

 

• Roman Al Taglio: These are the "Grandma-style" rectangular slices. The crust is airy and light on the inside but boasts a serious, olive-oil-crisped "snap" on the bottom.

 

• Neo-Neapolitan: For those who want a whole pie, these are wood-fired to perfection. They have the chew of a traditional Neapolitan but with a sturdier structure that doesn't flop.

 

 

What’s Hitting the Table: The Menu Highlights

 

The menu at Pizza Bar is all about the classics done with a chef's touch. You won't find any over-complicated toppings or pretentious 'gourmet' distractions here—just high-quality ingredients and solid, honest pizza. 👇

 

• The Vodka Pepp: The absolute gold standard. The creamy vodka sauce adds a silky, tangy depth that pairs perfectly with the spicy pepperoni.

 

• The N'duja: For those who want a little more kick. It features spicy, spreadable pork sausage and a touch of honey-cured chili for a sweet-and-heat finish.

 

• Signature Sides: You can’t leave without trying the Suppli Carbonara (fried risotto balls). In this house, starting with a few of these is practically mandatory.

 

 

 

 

Frequently Asked Questions About Pizza Bar SLC

 

1. What exactly is "Pizza al Taglio, and how is it served?

 

Originating in Rome, pizza al taglio literally means "pizza by the cut". Unlike a round pie, it’s baked in large rectangular trays. At Pizza Bar, this results in an airy, light crust with a signature olive-oil-fried crunch on the bottom. It’s essentially a "high-end Grandma slice"—sturdy enough to hold plenty of toppings but light enough that you’ll want a second (or third) piece.

 

2. Can I order a whole pie, or is it only by the slice?

 

You get the best of both worlds here. You can grab individual rectangular slices of the Roman style if you want to mix and match flavors, or you can order a full, round "Neo-Neapolitan" pie. These whole pies are fired in their $40,000 Valoriani oven, giving them a sturdier, chewier crust than a traditional "soupy" Neapolitan.

 

3. Is Pizza Bar a 21+ establishment?

 

Yes. In true "bar-forward" fashion, Pizza Bar on Regent Street is a 21+ venue. This allows them to focus on a sophisticated beverage program featuring natural wines, craft beers, and their famous "Shot + Beer" menu. It’s designed as an adult neighborhood hangout—perfect for a late-night slice or a downtown date night.

 

4. Who is behind the concept?

 

This isn't just a standard pizza shop; it’s a culinary collaboration. It was launched by Scott Evans (of the Pago Restaurant Group) in partnership with local heavyweights Chefs Brandon Price and Phelix Gardner. They took over the former Finca space and transformed it into a destination focused on 48-to-72-hour dough fermentation and high-quality artisan technique.

 

 

Final Bite:

 

Salt Lake has been waiting for more "adult" pizza spaces—places that stay open a little later, serve excellent natural wines, and feel a bit more mature than a standard family parlor. Pizza Bar fills that gap perfectly. It’s a local business that grew out of the neighborhood's need for a consistent, cool, and delicious hangout in the heart of downtown.