The “Sorry, we’re closed” sign on the door marks the official closing of the Market Street Broiler on 1300 East.
The historic firehouse-turned-grill shut its doors March 31, putting an end to more than 30 years of fresh fish, chocolate cake and a cool atmosphere. The broiler was opened in 1980 by Gastronomy, Inc. To match the other locations, an oyster bar was added this year.
The closing of the restaurant has left students and locals with mixed feelings.
“I’m devastated,” said Amy Livingston, a junior in music at the U. “My roommate and I have a tradition where we go to Market Street the first time it snows every year and eat clam chowder.”
While Livingston worries where she will find her next celebratory bowl of soup, she said the higher priced menu at the broiler made it a place for special occasions, not for everyday lunch on a student budget.
For Michelle Rapp, a student studying Italian, the closing of the broiler is a great misfortune.
“I’m disappointed, and my husband will be too,” Rapp said.
Rapp preferred the Market Street near the U to other locations because the downtown location is “too crowded,” making it difficult to park. She enjoyed the atmosphere of the historic location and thinks1there is “nothing better to do with [the space]” other than put the restaurant back in it.
Other students were more apathetic to the news.
Carli Carter, a junior in communication, did not mind the restaurant was closed, having visited it only once on a date.
“I thought it was expensive, and the food wasn’t very good,” Carter said.
Haylee Harrell, a senior in English, has been to the downtown location many times and cites the oyster bar as a major selling point for the restaurant. Harrell was not aware of a new oyster bar opening in the 1300 East location and thinks if it had opened sooner, the broiler might still be in business.
For Joe Nahvi, manager at the neighboring B&D Burgers, the closing of Market Street is a loss for everyone in the community, though potentially helpful to his business. Nahvi suspects the owners kept raising prices, which is not good for student customers but necessary for a fresh fish market.
“Fish business is fishy and expensive, especially in Utah,” Nahvi said.
While Nahvi hopes a similar establishment takes over the space, Harrell thinks it is the perfect place for a steak house.
However, for Livingston there is only one solution: “Reopen Market Street,” she said.
[email protected]