$5 • A pint of Guinness
Manager Josh Stasinos trains his bartenders to hold a room-temperature Guinness "tulip" glass at a 60-degree angle for the first pour, filling it about two-thirds of the way. Then the key is to let the thick, creamy foam calm before the second pour. The final head shouldn't dip below the top of the harp logo on the glass. "That's our standard," Stasinos said. Some customers ask to let the pint sit for a bit to lessen the chill factor, thus increasing the flavor quotient. Pints are so perfect here they've won awards, according to Stasinos.
The Republican • 917 S. State St., Salt Lake City; 801-595-1916.