Electric Alley Sliders is on a roll in new location
-
- Nick Jones poses with some of his Electric Alley sliders and sides in Ogden.
-
- The PB&J slider and pulled pork sliders at Electric Alley Sliders in Ogden.
-
- A brisket slider made with 10-hour smoked brisket, cheddar, cola-based barbecue sauce, pickled coleslaw and pickles at Electric Alley Sliders in Ogden.
-
- Beehive macaroni and cheese at Electric Alley Sliders in Ogden.
-
- Wide-cut french fries with garlic at Electric Alley Sliders in Ogden.
If you think PB&J is merely a kid’s sandwich, you haven’t been to Electric Alley Sliders. At this Washington Boulevard eatery, the signature PB&J is a burger topped with bacon and cheddar, and slathered with peanut butter and jalapeño jelly. The jelly’s punch of sweetness balances out the salty, savory toppings. Somehow, it just works.
And if you think of “sliders” as a small dainty appetizer, you haven’t been to Electric Alley Sliders. Here, the sturdy, 3-inch buns are stacked with meat or vegetarian patties, toppings and sauces. It’s all held together with a wooden pick imprinted with the Electric Alley logo — a classy touch.
“Usually, one slider and a side is enough to fill up the average person,” said co-owner Nick Jones. But those with bigger appetites can order a double patty for a few dollars more.
You can get a BMS burger covered with bacon, Swiss cheese, and sautéed mushrooms; or a garlic burger studded with garlic bits and topped with garlic aioli, onion jam and tomato.
It’s not all burgers. Other popular choices are brisket and pulled pork, both smoked in-house. There are also grilled chicken options such as BRC (Buffalo, ranch and cheddar) and hot Nashville-style chicken.
Vegetarians can order a black bean mushroom burger or a “Hot Not Chicken” chickpea-based patty.
For the minimalist, there’s a simple grilled cheese slider.
The french fries are wide and flat. Jones said these are especially good for the poutine — fries topped with Beehive brand cheese curds and from-scratch brown gravy.
Originally, the restaurant used waffle fries, but Jones heard about a restaurant in Heber using the unusual wide, flat fries.
“We tried both kinds of fries with the poutine, and these are a lot better at holding the gravy,” he said.
If poutine’s not your thing, you can have garlic fries or LPP — fries loaded with pulled pork, Carolina barbecue sauce, and pickled coleslaw. The Carolina barbecue sauce (also used in the pulled pork slider) has an apricot-mustard base with a spicy kick.
Other sides include Beehive macaroni and cheese, which uses Beehive brand cheddar, or a side salad of mixed greens, toasted pepitas and shredded cheese.
Jones and partner Pat Dean first opened Electric Alley Sliders in October 2021, as a shared space in the Yes Hell Bar on 2430 Grant Avenue. They were following in the footsteps of the Wimpy & Fritz “Taco Cartel,” which operated in the Yes Hell Bar before moving to its own restaurant in September 2021.
“I always wanted to get into the restaurant industry,” said Jones, who owns Riverwalk Vapors shops in Ogden and Logan. “I have been a foodie for a long time. Food is a passion of mine.”
He put himself through culinary school while working at Electric Alley Sliders.
Pat Dean has about 20 years of experience in the food industry, working at places like Red Iguana and the Mikado.
“Electric Alley” refers to the nickname of Ogden’s “red light” district back in its wild days of prostitution, speakeasy bars and other vices.
“We wanted an Ogden name, and the Yes Hell Bar is just off of 25th Street,” Jones said. “We were located in the back of the bar where it was low-lit, so the old prostitution street name seemed appropriate.”
They chose to focus on sliders, Jones said, “Because we were trying to think of something similar to what Wimpy & Fritz are doing with tacos, but different. And sliders are different from what other places are doing.” And they kept their menu simple, “because we want to be able to keep the food fresh,” he added.
They moved from the Yes Hell in July 2022, “because dealing with drunk people every night is wearing on the soul,” Jones said.
They re-opened last October in a strip mall at 749 S. Washington Blvd. For the past few years, the space was home to Chef D’s Phillies, which moved to Logan.
“I was friends with the owner, and he asked me if I wanted to take over the lease when he moved,” Jones said.
He said the eatery has built a reputation for fresh, quality ingredients. “We use fresh-ground chuck for our burgers, and buns from Stone Ground Bakery. And we take the time to do things properly. We make the vegetarian patties ourselves. We use a lot of seasonings that other restaurants don’t use.”
The restaurant has a colorful abstract mural on one wall, and framed artwork and the chalkboard menu on the facing wall. Customers can order at the counter or online through the website. There are a dozen or so tables for dining in, but many customers get takeout, Jones said.
For now, the restaurant is only open Wednesday through Saturdays.
“Once we get busier, we will extend the hours,” Jones said. “It’s a matter of getting people to know we are here.”
IF YOU GO
Electric Alley Sliders
Location: 749 S. Washington Blvd.
Contact: https://www.electricalleysliders.com or 801-675-5114
Price range: $4-$10.50
Hours: 11:30 a.m. to 3 p.m. and 5-8 p.m. Wednesday-Saturday; closed Sunday, Monday and Tuesday