Tannin Bar to fill a neighborhood gap with wine, dinner and no pretensions

PARK CITY, Utah — Coming to Quinn’s Junction this year is Tannin Bar. A new neighborhood watering hole from Nicole Strothman and Aaron Deal. The couple, who split their time between careers and the new venture, said the idea grew out of Strothman’s long-standing love of wine and a gap they noticed in their own neighborhood.

“There are a lot of amazing restaurants, and a lot of them serve wine, but we didn’t find something more local to our neighborhood that we could really go to,” she said.

The idea for Tannin Bar is simple. Patrons will be encouraged to come for a glass of wine with a friend, dip their toes into the wine world in a welcoming environment, or stop in for dinner and drinks. No pretensions, just a neighborhood joint for wine enthusiasts or locals looking to unwind and visitors looking to explore.

Strothman has visited Park City for about 30 years, dating back to high school trips, and moved to the area with Deal about four years ago after living in Florida. She has spent roughly 20 years developing a passion for wine and holds a level one sommelier certification. By day, she works as a healthcare lawyer and plans to keep practicing while running the bar.

“I feel that wine is a form of art,” Strothman said. “I love getting to know the stories behind the winemakers and visiting vineyards.”

Deal brings about 25 years of restaurant experience to the project. A North Carolina native, he trained at Johnson & Wales University in Charleston, South Carolina, and worked in kitchens in Chicago and Boston before owning a restaurant in Virginia for a decade. He shifted to restaurant consulting after the COVID-19 pandemic, work that eventually brought him to Florida, where his path crossed with Strothman’s.

The name Tannin Bar refers to the compounds found in wine and to the range of textures and personalities wine can have, from soft and velvety to bold and chewy, Strothman said.

The roughly 2,500-square-foot space will be licensed as a bar, meaning guests must be 21 or older to enter. It will include several distinct areas: high-top seating, a traditional bar with 10 to 12 seats, dining-height seating along a banquette wall, a lounge area, a tasting room that can hold eight to 10 people, and access to a shared courtyard patio.

“It’s a very versatile space,” Deal said, adding that guests can drop in for a quick glass of wine and a snack or settle in for a full dinner.

The wine list will be extensive, with about 25 wines by the glass and roughly 200 by the bottle at launch, backed by storage for more than 2,000 bottles. The list will also include interesting reds and whites featuring less familiar varietals and bottles from unexpected wine regions.

Beer, liquor and mocktails will also be available, and the bar plans to offer wine on tap. Strothman said she hopes to expand her sommelier training to a level two certification and bring in outside educators for tastings, classes and wine dinners.

“We really want to break down that wall and make it comfortable for folks to come in and non-intimidating,” Deal said.

The food menu will stay intentionally small and seasonal, with cured meats and cheeses, shareable small plates, oysters and occasional caviar service, alongside a short list of entrees: chicken, steak, fish and a burger. Deal said the goal is to source as much local and seasonal food as possible, including from area creameries.

“It’s a choose-your-own-adventure. If you want a glass of house red on tap and a burger, you can do that. If you want a bottle of something familiar, or a flight of wines from South Africa, you can do that too,” Deal said. “It really just depends on how you’re feeling that day. Keep it low-key with a glass of wine and some snacks, or if you’re with friends who are passionate about wine, try something new.”

The design will lean into the Park City setting rather than feel like it could be anywhere, the couple said. Plans include a mural by a local artist and locally designed staff uniforms.

Tannin Bar is expected to open later this fall.