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TAKE A PEEK AT THE FIRST SALT LAKE CITY LOCATION FOR PARK CITY’S HEARTH AND HILL TEAM
The Salt Lake Tribune, December 4, 2022 | Urban Hill is set to open this month downtown, in the new Post District development.
The company that owns two of Park City’s better-known restaurants — Hearth and Hill and Hill’s Kitchen — is getting ready to open its first restaurant in Salt Lake City, in a new downtown development.
Urban Hill, set to open Dec. 15, will be located at 550 S. 300 West — one of the first businesses to open in the Post District, a major development that’s been in the works for more than two years.
“We’ll be the first restaurant in a part of Salt Lake that we’re quite confident and optimistic will become a very vital, energetic part of the city,” said David Kirchheimer, co-owner of Leave Room For Dessert Eateries, the group that owns all three restaurants.
PARK CITY’S PREMIER FAMILY-OWNED RESTAURANT GROUP INITIATES 2022 EXPANSION TO MEET GROWING DEMAND IN THE REGION
Food and Beverage Magazine, March 31, 2022 | Following the successful initial 3+ years of their award-winning gathering spot, Hearth and Hill restaurant (Park Record’s “Park City’s Best” awards, Gastronomic SLC’s “Reader Choice” awards, Salt Lake Magazine 2021 “Blue Plate” award), the Leave Room For Dessert Eateries family-owned and operated team, led by Brooks Kirchheimer (Montage Deer Valley, President-elect of Park City’s Chamber of Commerce) is pleased to officially open the doors of Hill’s Kitchen at 1153 Center Drive, Park City.
New on the Menu: Meatless dishes for winter
Restaurant Hospitality, February 11, 2022 | Mushroom Reuben: For this dish at Hearth and Hill in Park City, Utah, executive chef Jordan Harvey seasons local oyster mushrooms from Intermountain Gourmet with a pastrami-inspired spice blend of black pepper, caraway seeds, coriander and mustard and then sears them until crispy.
Restaurants seeing effects of new COVID-19. surge, eyeing next steps
KSL TV, January 3, 2022 | Restaurants were among the small businesses Monday already taking countermeasures or plotting their next steps in the coming weeks amid a new pandemic surge. With the prospects of cases and exposures potentially sidelining employees now or in the near future, it was imperative for “mom-and-pop” establishment
Park City Restaurants offering Thanksgiving dinner & sides
Fox 13’s The Place, November 19, 2021 | Cooking Thanksgiving dinner is A LOT of work and thankfully there are delicious Park City Restaurants who can help you put an incredible meal on the table without you doing all the work.
Jenny Hardman took the drive up the canyon to her hometown to see what Hearth & Hill and Deer Valley Grocery Cafe are doing for this year’s holiday.
The 8 Best Friendsgiving Wines Under $20, According to Sommeliers
EatingWell, October 26, 2021 | Mencia: “This has the body and fruit profile of a malbec with the structure and punch of a syrah,” says Mike Fayad, general manager and wine expert at Hearth and Hill in Park City, Utah. It’s an ideal Friendsgiving wine to surprise your dining companions who prefer red wines.
Hearth and Hill Restaurant in Utah Seeks Major Expansion
FSR Magazine, October 14, 2021 | The family owners of Hearth and Hill restaurant, Park City’s popular “gathering spot” in the Kimball Junction neighborhood, are embarking on a major expansion, building on the eatery’s successful first three years and the area’s appetite for locally sourced, regional cuisine. Coming in 2022 will be a nearby catering kitchen with a grab and go retail counter named Hill’s Kitchen, as well as two restaurants in Salt Lake City: Urban Hill, a high-end concept in the rejuvenated Post District west of downtown, and a second Hearth and Hill in the Sugar House neighborhood east of downtown.
Restaurants Spend Big for Upgraded Outdoor Dining With Quicker Service, Elaborate Decor for Winter
The Wall Street Journal, October 7, 2021 | At Hearth & Hill, an upscale restaurant in Park City, Utah, staff will now have a uniform to keep warm and spend more time outside on the heated patio to be visible to guests. New electronic tablets send orders back to the kitchen to speed up plates. Another thing that has caught on: selling branded knit hats for diners whose ears get chilly.