Hearth and Hill is proud to be featured in the following articles. Please contact H2CHI@h2publicrelations.com for any Public Relations related inquiries.
Situated in Park City’s restaurant row 2.0 (far from Main Street in Kimball Junction), this locals hub is an approachable take on contemporary American cuisine. It’s group-friendly with big booths and a lively bar where you can create your own Old Fashioned or order seasonal cocktails such as the January 19, 2024 | Cozy Sweater (bourbon, lemon, orange, maple, cinnamon bitters). Proprietor Brooks Kirchheimer, who recently added two new restaurants (Hills Kitchen Cafe and Urban Hill) to his portfolio, is known for his attention to five-star service. Chef Jose Morales stacks menus for brunch (Sunday only), lunch, and dinner with diverse dishes, including ahi poke, empanadas, curry farro, and steak frites.
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December 9, 2023 | I love long ski days. There’s nothing better than spending all day out in the cold, lapping your favorite resort or touring in the backcountry. But these days are not without effort and fueling is important to making sure you don’t bonk.
I was just notified of two eateries in Park City that I’m pretty excited to check out: Hill’s Kitchen and Hearth and Hill. It seems like these places are pretty worth building into your Park City ski day. Learn more about each below.
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December 9, 2023 | Hearth and Hill Bar Manager Kira Collings says she’s always happy to whip up one of these fragrant toddies. “This is a warm, unique drink, and the aroma of the Zirbenz pine liqueur hailing from Austria always transports me to my favorite place: the Uinta Mountains,” says Collings of this nostalgic drink. Featuring both blended Scotch whisky and 10-year Laphroaig—along with the aforementioned Zirbenz, local honey, and fresh lemon juice—it’s a delightfully smoky and satisfying sipper on a blustery night. “It kind of tastes like a campfire,” says Collings. “But in a good way.”
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WHO DOESN’T LOVE BRUNCH? There is something a little bit decadent about enjoying eggs Benedict and a mimosa in the middle of the day, right? Well, here are some can’t-miss options for brunching in Park City.
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PARK CITY, SALT LAKE, Utah – Hearth and Hill, Hill’s Kitchen, and the Leave Room for Dessert Eateries brand are the realization of Brooks Kirchheimer’s lifelong dream to operate a restaurant.
Brooks and his dad, David Kirchheimer, are co-owners and co-founders of the Kimball Junction flagship restaurant Hearth and Hill, plus Hill’s Kitchen and Leave Room for Dessert Eateries. Brooks and David view their restaurant team as an extension of their family and abide by the motto: “Inspire our associates, thrill our guests, and enrich our community.”
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KIMBALL JUNCTION, SUMMIT COUNTY — 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” establishments especially to have a plan.
“Just today alone, I’ve got two messages from restaurant owners and managers,” said Brooks Kirchheimer, co-founder of Hearth and Hill in Kimball Junction. “One definitely had to shut down and go to curbside only, and another is considering if others in their staff test positive over the next 24 to 48 hours that they may have to go curbside only over the weekend, if even shut down.”
It was a small sample size, but nonetheless substantive to a restaurant owner who was already contemplating the possibility of staffing challenges.
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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.
Hearth & Hill is located in Kimball Junction of Park City which is just off the I-80 exit. You can order their thanksgiving spread to-go or dine in. They are open 7 days a week for lunch and dinner and open on Sundays for brunch.
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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.”
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Calling all PSL fans: It may be tough to find this seasonal ale from Kiittos Brewing, but Daisy Clark—bar manager of the Park City, Utah hotspot Hearth and Hill—insists it’s worth the hunt.
“Their Pumpkin Latte beer is not as #basic as you might expect,” she says. “Pumpkin beer can sometimes be really in your face, but this is more complex and nuanced. It’s light, and has really great coffee aromas that come out immediately after you pour it and shine brighter than the pumpkin notes with just a slight creaminess to the finish.”
This golden ale is a no-brainer with a Healthy and Hearty Shepherd’s Pie, hazelnut pasta with ricotta cream, and a rich cheesecake.
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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.
“We want them to be comfortable,” says co-owner Brooks Kirchheimer.
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Hearth and Hill will offer a trip to the stars with a meal during its first Astronomy Dinner, which will be held Friday, Aug. 13, at the Avalanche Ranch and Yurt in Oakley.
The cosmic event will feature a family-style dinner and an interactive presentation by astronomers from the University of Utah South Physics Observatory, said Hearth and Hill Executive Chef Jordan Harvey.
“We wanted to create an experience that was educational and fun, and something you wouldn’t ordinarily do on a Friday night in August,” said Harvey, who conceived of the dinner’s concept and menu. “When we talk about what Hearth and Hill can do as a restaurant, wine usually comes up, so we wanted to branch out and do something more family friendly.”
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In just a few years, Hearth and Hill has earned its reputation as a good neighbor. The restaurant proudly states that the majority of diners are Park City locals, who keep returning to try Executive Chef Jordan Harvey’s elevated, contemporary takes on modern American classics, from poke bowls to bison patty melts. Even before the pandemic hit, Hearth and Hill was dedicated to running a community-driven, eco-friendly business. The restaurant serves produce from local farms, composts leftover food scraps and donates meals to children facing food insecurity in Park City.
As the pandemic ravages independent restaurants, Hearth and Hill has reaffirmed its commitment to small businesses in Park City. Using its large dining room as an informal gathering space for the city, Hearth and Hill has donated to and hosted fundraisers for community organizations. They provided flu shots for their own staff and other neighboring businesses. And their generosity extends to their own employees, who received extra groceries and free Thanksgiving turkeys. All the while, they have continued to serve seasonal cuisine with creative solutions for curbside delivery, including special holiday menus, Christmas curbside caroling and frozen family-size dishes. It’s these little (and not-so-little) things that make Hearth and Hill an important neighborhood leader.
Each year, Salt Lake Magazine editors honor growers, food evangelists, grocers, servers, bakers, chefs, bartenders and restaurateurs with the Blue Plate Awards. A Blue Plate Award is given to an establishment or an individual who has done more than put good food on the table. They’ve created culture, made acts of kindness and education and are paragons of service that goes beyond.
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Join Katy as she travels the state exploring the stories behind local artisans, restaurants and Utah’s culinary landscape! Food is a necessity but it is how we create it and share it and experience it together that truly shapes our community. You always have a seat at our table! This week we visit HEARTH and HILL in Park City.
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Pete Stoughton and Lynn Ware Peek have a special Thanksgiving edition of The Mountain Life. It’s time to talk Thanksgiving food and wine with local experts. Brook Kirchheimer of Hearth and Hill Restaurant will talk about new twists on old classics, his beloved traditions and how his restaurant helps feed a community in celebration of this annual feast.
Hearth and Hill, “a gathering spot” for Park City locals and visitors, welcomes guests to enjoy flavors of the fall season with the restaurant’s new autumn lunch, dinner, dessert, and beverage menus, as well as Sunday Brunch and curbside pick-up meals. Menus include signature Hearth and Hill fare, along with brand new dishes, desserts, and cocktails skillfully crafted by Executive Chef Jordan Harvey, Pastry Chef Jessie Nakoneczny and Bar Manager Daisy Clark.
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Salt Lake City (ABC4 News) – Now that dining in is no longer allowed at Utah bars and restaurants, a local Park City restaurant owner shared the struggles small businesses are facing during this time of change.
Brooks Kirchheimer, a co-owner of Hearth and Hill in Park City, said the restaurant has had to shift its focus from dining in to takeout and delivery options for customers.
Through this time of economic uncertainty, Kirchheimer said the changes have spread beyond just business practices and are also having an effect on the schedules for the restaurant’s staff members.
As a result of the new restrictions, Kirchheimer said the restaurant needed to make adjustments to effectively provide customers with curbside and takeout options. He also said he is trying to keep a positive attitude and appreciates the support he has received from the community.
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When the Summit County Health Department announced a ban on dine-in services at all local restaurants and mandated curbside pickup and delivery to curb the spread of COVID-19, Hearth and Hill co-owner Brooks Kirchheimer was surprised by how quickly he had to adjust to the new paradigm.
“All the restaurants had gotten a heads-up from the Park City Restaurant Association on Saturday that there would be a press release sent Sunday evening that we would have 48 hours to comply with closing of dining room services,” Kirchheimer said. “Then Sunday afternoon we started hearing that there wouldn’t be 48 hours, and we would have to close our doors at 5 (p.m.) that night. And that was a little frustrating because there were staff who were looking to get a couple of last shifts, before the unknown.”
But as all local restaurant owners have done, Kirchheimer and his staff made adjustments, and are now hitting their stride with the curbside pick-up concept.
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Guests of Hearth and Hill, Park City’s popular new “gathering spot,” have taken notice of its fresh take on dining by voting the establishment among the top three Park City restaurants (and thus an award finalist) in more categories than any other restaurant, including #1 for both Best Lunch and Best Family Restaurant (tie), and #3 for Best Restaurant overall. The Park Record’s annual “Park City’s Best” awards allow residents of Park City and Summit County to vote for their favorite local businesses or other service providers in a number of categories. Results were announced July 29th. “To be a new restaurant in Park City’s esteemed culinary scene and earn this recognition is such a humbling honor,” said Proprietor Brooks Kirchheimer. “We are proud of our outstanding team and grateful for our guests who chose to dine with us and took the time to vote. We welcome newcomers to experience our inventive menus, friendly service, and laid-back atmosphere.” Hearth and Hill also finished #2 for Best Wait Staff or Dining Service, and #3 for both Best Brunch and Best Signature Cocktail.
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After tabulating hundreds and hundreds of responses, and correcting oh so many spelling errors (you guys already started on the Christmas egg nog and brandies huh) the results of our very first reader’s choice awards are now in!
The results are a mix of surprising, frustrating and expected. I’ll let you decide which. Lets dive in…
Receiving the most total entries is the first award on our list and a three way tie between three very respectable eateries; each scoring 7.3% of the vote for best American. Just behind that threesome in runners up place, Andrew and Angelena Fuller’s Oquirrh in downtown SLC scored 6.3% of the vote.
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Side dishes aren’t solely reserved for Thanksgiving, they’re a staple for any holiday gathering alike!
Chef de Cuisine Adam Walker and Owner Brooks Kirchheimer from Hearth and Hill, a Park City restaurant, joined us today to share a delicious side that will be a hit at the table.
Far from Historic Main Street, a new restaurant row is gaining momentum in Park City. Kimball Junction has long been home to a few underappreciated local mainstays (and a few too many chain restaurants) but a new culinary expansion is taking root and transforming the area.
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After publishing last year’s Chef Issue, we knew we had just scratched the surface of the immense culinary talent stretching along the Wasatch Front.
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Tucked away towards the back of a Kimball Junction shopping area, between the Best Buy and Jupiter Lanes bowling alley, you will find the newly-opened Hearth and Hill restaurant…
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The annual Sundance Film Festival starts its 11-day run on Thursday, and diners with independent spirits will want to check out these new — or updated — restaurants in Park City before the movies start or after the credits roll.
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At the new Hearth and Hill restaurant, which opened in mid-December near Park City in Kimball Junction, four mocktails appear on the drink menu. Boon’s Bubbles, named for owner Brooks Kirchheimer’s pet, is the most popular with a blend of raspberry puree, lime and lemon-lime soda.
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Hearth and Hill wants to be a Park City restaurant for locals. Now it’s been open six months at Kimball Junction, the restaurant recently began offering Sunday brunch.
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In Park City, Utah, new restaurants and creative menus are arriving on the scene, along with inventive chefs who are adding their own unique style to the area’s gastronomic offerings.
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