Hearth and Hill Restaurant in Utah Seeks Major Expansion

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.

The growth reflects the owners’ excitement about the region’s flourishing restaurant scene.  “Utah has all the ingredients to be a foodie’s wonderland:” says Brooks Kirchheimer, prominent Park City restaurateur and owner with his parents, Sherry and David, “abundant local produce, meat, seafood and specialty purveyors; talented chefs and mixologists; an adventuresome and worldly mix of residents and visitors; and a setting that encourages working up an appetite!  We’re eager to be among those making ‘life elevated’ describe our area’s food scene.”

Since opening in December 2018, Hearth and Hill has received prominent recognition, including the Park Record’s annual Park City’s Best awards, Gastronomic SLC’s Reader Choice awards, and a prestigious 2021 Blue Plate award from Salt Lake Magazine. The same qualities that have earned those accolades – ambiance, local sourcing, creative menus, accessible pricing, service, and more – will guide the new locales.

Now that expansion is imminent, the family has formed Leave Room for Dessert Eateries to encompass the original and new establishments.  “Our family is definitely known for a sweet tooth!”, explains Sherry and David about the light-hearted name. “We chose ‘eatery’ to evoke the neighborhood ‘gathering spot’ vibe that we aspire to be known for.”

The family’s and their associates’ commitment capture that vision: “To inspire our associates, thrill our guests, and enrich our communities.”  Employee benefits include health insurance coverage and a 401(k) savings plan with a company match, reflecting the extended-family culture that Brooks believes is important to being an employer-of-choice.  As Hearth and Hill has demonstrated, inspiring associates is the necessary first step in thrilling guests.  Last but certainly not least is community enrichment, which has been especially prominent during the pandemic, often taking the form of fundraisers or donations to local non-profits.

“Sustaining success in today’s restaurant climate means investing in the team of people who work with you every day, first and foremost,” Brooks shares. “Opening doors is not enough for us. We aim to do better, to foster the type of team-focused environment we hope others would like to come and be a part of, and to offer tangible benefits to show how we put people first. This builds a strong foundation from the inside out as we have seen with Hearth and Hill. It ties back to ‘Leave Room for Dessert Eateries’, because it speaks to our mission to encourage our guests and associates to stay with us, knowing there are more good things to come.”

Preliminary information on the forthcoming projects can be found below. 

Just like the original upscale-casual, family friendly Hearth and Hill, which is 5,200 sq ft plus patio, all three upcoming eateries will be newly built, with the highest level of construction, detailing and kitchen outfitting.  Also mirroring the original establishment, both new restaurants will feature open, contemporary designs, with spacious bar, private dining and patio areas. Architecture and interior design are by the renowned Denver-based Semple Brown Design firm, which over its 30 years has created some of the country’s most distinctive restaurants.

  • Opening in early 2022 will be Hill’s Kitchen, 2,600 sq ft, just steps from Hearth and Hill at 1153 Center Drive, Park City, providing expanded catering options for up to 500, and rooted in the core values of sourcing locally and sustainably. The eatery also will feature a 29-seat storefront for convenient and tasty grab-and-go options, as well as specialty coffee and other beverage choices, for breakfast and lunch.
  • Next, in the summer of 2022, will be the sophisticated, chef-driven concept Urban Hill, 7,300 sq ft plus patio, in the new Post District mixed-use development of Salt Lake City at 550 South/300 West. The full-service 220-seat restaurant will feature modern, innovative cuisine, a specially curated wine collection, and a wood-fired grill.
  • Finally, year-end 2022 will bring the second Hearth and Hill, 6,300 sq ft plus patio seating 200, in Salt Lake City’s Sugar House neighborhood, at the new, high-end Residences at Sugar Alley development, 2188 S. Highland Dr. The eatery will evoke its older sibling’s unique elements in a fresh design.

Brooks, who earned a degree in Hotel and Restaurant Management at the University of Denver, cut his teeth in the industry at high-end hospitality properties Montage Beverly Hills, Montage Deer Valley, Park City’s former Main Street landmark Zoom, and Merriman’s in Maui, before fulfilling his dream of creating his own restaurant with Hearth and Hill. Together with his parents and associates, he leads a team that looks forward to enriching the Utah restaurant community, presenting innovative concepts to nurture the region’s eagerness for authentic, high-quality dining experiences.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.