About Us
For years we found ourselves asking the same question.
"Why does great wine so often come with unnecessary intimidation?"
Wine should feel exciting.
Comfortable.
Personal.
It should start conversations instead of ending them.
Tannin Bar was created to bring together exceptional wine, thoughtful food, and genuine hospitality in a place where everyone belongs.
Whether you're discovering your first glass of tap wine or discussing Grand Cru Burgundy, you'll receive exactly the same welcome.
Brianna
General Manager
For Brianna Ellis, exceptional hospitality is about creating an experience that feels natural, thoughtful, and genuinely welcoming. As General Manager of Tannin Bar, she brings a strong background in restaurant leadership, a passion for wine, and an appreciation for the small details that turn a good evening into a memorable one.
What she’s drinking: Barbera
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Hadi
Head Chef
Hadi has been a chef creating dishes for years. Recently at Matteo’s and Copper Common in Salt Lake City, he comes from small beginnings in a family kitchen to now leading the kitchen team at Tannin Bar.
What he’s drinking: Primitivo
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Nathan
Front of House Lead / Manager on Duty
For Nathan, hospitality is about creating memorable experiences, sharing knowledge, and making every guest feel genuinely welcome. With more than two decades of experience spanning winemaking, wine distribution, cocktail development, restaurant operations, and hospitality leadership, Nathan brings a remarkable depth of expertise and enthusiasm to Tannin Bar.
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Aaron
Owner / Operator / CEC
For Executive Chef Aaron Deal, great food begins with exceptional ingredients, thoughtful technique, and a genuine desire to bring people together. With more than 25 years of experience spanning acclaimed restaurants, culinary innovation, hospitality consulting, and national restaurant brands, Aaron brings an extraordinary depth of knowledge and creativity to Tannin Bar.
What he's drinking: anything from Spain
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Nicole
Owner / Wine Director
For Nicole, wine has never been just about what is in the glass. It is about the people who make it, the places it comes from, the stories behind each bottle, and the connections created when people gather around a table.
What she’s drinking: Italian biodynamic reds
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Jen
Director of Administration and Events
For Jen, hospitality is about the people, systems, and details guests never see, the quiet work behind seamless service and unforgettable events. With 20+ years running payroll and HR operations for up to 40,000 employees, plus a WSET wine certification, she brings remarkable depth to Tannin Bar.
What’s she’s drinking: Rioja
Read moreTogether they imagined something Park City and the Wasatch Back needed.
A neighborhood wine bar with world-class standards and absolutely no pretension.
Wine second.
Everything else third.
The best hospitality isn't about anticipating what guests order. It's understanding why they're here.
Our job isn't simply to recommend wine. Our job is to make sure your evening becomes memorable.
Serious about what we pour and serve. Relaxed about everything else.
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