Hill Top Hospitality, which operates three restaurants in the Salt Lake City-Park City area in Utah, has opened a fourth restaurant, and a fifth one is on the way.
The company, headed up by Brooks Kirchheimer and his parents Sherry and David Kirchheimer, opened its first restaurant, upscale-casual Hearth and Hill, in Park City in 2018 and has since won numerous awards, including being listed in Salt Lake City Weekly’s “Best Restaurant in Park City” list for the past two years. The neighborhood, family-focused restaurant has an eclectic menu that includes soups, salads, and sandwiches, plus entrées ranging from steak frites and coriander crusted cod to an Iberian pork chop with pear barbecue sauce and a duck breast with charred orange and huckleberry reduction.
But it also incorporates global influences such as vegetable curry, birria tacos, Chinese and Japanese dumplings, and Vietnamese spring rolls. Additionally, the menu has game meat such as a Wapiti elk tenderloin and “Hunter’s Bolognese,” made with pappardelle pasta, elk, and bison. It also has a full bar menu including specialty cocktails. Appetizers are roughly $8-$18 and entrées are $18-$42
A second location of that restaurant opened earlier this week in Salt Lake City’s Sugar House neighborhood at The Residences at Sugar Alley, a new multi-use development.
Hill’s Kitchen, a breakfast-and-brunch concept also in Park City, is slated to open a second location in Salt Lake City in April.
It offers a full espresso and juice bar, pastries, breakfast burritos, bowls, and omelets, as well as a lunch menu of sandwiches, salads, burritos, and bowls. Breakfast entrées are $9-$18 and lunch is $12-$21.
It also sells frozen lasagna, biscuits, enchiladas, and take-and-bake pizza.
The group already has a presence in Salt Lake City with Urban Hill, which opened at the end of 2022. It’s a fine-dining venue with a raw bar and other seafood options such as calamari, striped bass, and dayboat scallops. It also offers premium steak, including a $67 bison rib eye and a Creekstone Farms beef filet for $63. Appetizers such as harissa roasted carrots, peekytoe crab ravioli, and steak tartare range from $15-$25, and entrées start at $25 for the signature Urban Hill Smash Burger.
Brooks Kirchheimer said he had long wanted to open a restaurant in Sugar House.
“My co-owner Dad and I designed the original Hearth and Hill in Park City in anticipation of ultimately expanding to Sugar House, for which our accessibly priced, ‘gathering spot’ vibe is ideal,” he said. “We’re thrilled to finally join this wonderful community and its burgeoning culinary scene.”
The new Hearth and Hill was designed by Semple Brown Design, which is also the team behind Urban Hill’s interior. The new restaurant has 190 seats inside and 60 outside and has an open kitchen, horseshoe-shaped bar, private dining room, and two patios. It was intentionally designed to accommodate party sizes from single diners to large groups. It has high ceilings, tall windows, hardwood floors, and white oak millwork as well as tile, stone, and brass design elements.
The new Hearth and Hill is led by general manager Lucy Clark, who has worked her way up the Hill Top Hospitality ranks at all three restaurants. The kitchen is run by chef de cuisine Josh Bernabe, who most recently was sous chef at Urban Hill, working under executive chef Nick Zocco.
Hill Top prides itself on grooming its staff and offering them work/life balance and benefits including health insurance and a retirement plan.
Contact Bret Thorn at [email protected]
