Post Office Place

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.

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.

SOUTHEAST TIRADITO - Just as the name implies, this dish is a play on a Peruvian tiradito with southeast asian flavors. We dress wild albacore sashimi slices with lime, garlic, fish sauce and chili on an apple som tum salad and finished with fried shallot, Thai basil and Thai chile. Fresh and bold.

IKA SUNOMONO - This dish features classic japanese flavor combinations composed in a modern way. Cucumber pickled in tosazu vinegar, topped with squid “noodles” dressed with umeboshi, shiso, and toasted sesame seeds. It’s light, refreshing, herbacious and a perfect start to a meal.

Omakase reservations are now live for June! Chefs Takashi Gibo and Brice Okubo are teaming up as usual to bring you some super stellar dishes this season. Among the lineup we spy with our little eye: smoked katsuo tostadas, "steak & potatoes" with A5 wagyu and crispy potato, and baked abanico scallop -- but those are just a few of the delights -- join us and get the full picture yourselves! Psst, We hear the bar will have a new cocktail menu or for June too, so don't forget to come in a little early and kick back a couple of fresh-faced libations 👀

Book your seats through the link in our bio or by going directly to our website, where you can also peruse past menus to get an idea of what they'll be serving up.

Can't wait to see you then! Cheers!

Menu is up for Cinco de Mayo on Tuesday with so you can get a sneak peek of what you'll be getting yourself into! We call first dibs on the puffy taco, but luckily there's enough to share.

Bar churned out some stellar cocktails as well -- al pastor inspired margaritas and floral corn-based booze (from ) sours. And of course you can't overlook the cerveza Spaghetts. We'll let you pick your poison there from Modelo Especial, Corona or Pacifico.

We'll see you in a couple days. Drink up! Grub down.

Salud!

Here's a tribute to the major player in Mikaela's Love Letters cocktail for competition hosted by -- the Wahaka Mezcal Espadin.

Wahaka always brings it, and this mezcal doesn't disappoint. We love how this mezcal's already-citrusy notes complement the lemon juice and yuzu in the cocktail, and how the yuzu, with its subtle piney and herbal qualities, helps bridge the gap into the more complex earthy and vegetal notes in the spirit as well, taking us down into that realm where the savory dash of Peruvian olive brine really starts to mingle with things well.

We also love this espadin's versatility, and think it plays nicely with fruit, so we brought in lychee to pair with the sultry stewed nature of the spirit and tie the whole thing off.

Cheers to you, Wahaka, for making such intricate mezcals that are all so unique from each other.

Can't wait for the competition showdown this Thursday! May the best cocktail win!

Everthing coming together for Cinco de Mayo next Tuesday with !

We can't wait to have y'all here that night to feature made-from-scratch masa tacos, agave-based house cocktails, and organic good times.

Xolo Masa Co. absolutely rips! You don't want to miss out on this.

Bar opens at 5 and we'll keep putting these specials out til they're gone. Full standard food menu will be available as well.

Salud!

Mark your calendars for May 5th at Post Office Place! We're teaming up with once again to bring you out of this world masa tacos and peppering in a few drink specials from the bar as well (we heard talk of Modelo spaghetts?? Yes please).

Scooch your butts over here and take a load off, whet your whistle, and try not to get the sweats from the salsa macha.

We'll start serving food and drinks at 5 and will keep serving tacos till they're gone. Our full food menu will be available as well, in case you want a taco in one hand and a hand roll in the other.

Cheers all! Hope to see you in the meantime as well!

*Pauses briefly from shaking up the 50th Love Letters of the night for 's cocktail competition*

We wanted to take quick break from making this cocktail to actually highlight one of the alcoholic ingredients in it -- the wonderful Sugar House Vodka from Sugar House Distillery ( )!

This vodka is putting in major work behind-the-scenes in the cocktail. Never a limelight-stealing primadonna, it expertly weaves itself into the gaps between the other ingredients, adding a little body here, a touch of creamy texture there, and giving its bright little pop to accent the higher notes found in it.

We're so proud to be repping this grain-to-glass vodka, made all in-house locally AND with local Utah wheat 😍

Thanks for helping to make this cocktail cohesive and intricate, Sugar House Distillery! The show wouldn't be complete without you. Bravo. Bravo. 👏👏