Bill White’s Pine Cone Ridge Opens
A new restaurant from Park City restaurateur Bill White (Grappa, Chimayo, Windy Ridge, Ghidotti’s, Sushi Blue, Billy Blanco’s) is always much-anticipated and it’s been a while since he opened a new one. Last week however, White and his restaurant group opened Pine Cone Ridge at 577 Main Street, former home to Wahso restaurant. The space has been completely remodeled, and while I’ll miss the Asian vibe and ambiance that was Wahso, Pine Cone Ridge looks like a million bucks.
Serving elevated contemporary American cuisine, Bill White says of Pine Cone Ridge “Our menu focuses on farm fresh ingredients, a thoughtfully curated menu by Chef Gudrun Thorne-Thomsen, and a variety of craft cocktails and extensive wine lists from around the globe. A reimagined dining room surrounded by nuances of Americana artwork, emerald green tufted booths, Brazilian hardwood flooring, and a one of a kind ambiance and service. This new experience is ready to envelop you!”
Menu highlights at Pine Cone Ridge includes appetizers like warm poached lobster, baked oysters, chicken fried mushrooms and crab cakes Louis; and entrees such as braised lamb shank with stone ground grits, chicken a la queen, crispy duck leg with potato pierogi, stuffed Delicata squash, seared scallop chowder, and much more. Pine Cone Ridge is open daily from 5 to 10 p.m.
Urban Hill Opens
From the hospitality group that brought us Park City’s Hearth and Hill and Hill’s Kitchen Cafe & Catering, Urban Hill restaurant opened in the $200 million Post District development. “Created to usher the area into a new era with a chef-driven dining experience, the 7,200 sq. ft. New American eatery will anchor the entire first floor of the development’s Post House at 550 South/300 West, advancing the community’s mission to shape the neighborhood into the city’s center for creativity, gastronomy, and local business,” said the owners.
“Imagined by LRFDE Co-Owner Brooks Kirchheimer and team, the fine-dining restaurant joins its two award-winning Park City “Hill” forerunners Hearth and Hill (Park City’s Best Family Restaurant, 2019-2022, Salt Lake Magazine: Blue Plate Award, 2021) and Hill’s Kitchen cafe and catering (Park City’s Best Chef, 2022), marking Kirchheimer’s highest profile undertaking to date.”
“Salt Lake is one of the country’s most vibrant, fast-growing cities, and we’re eager to provide a fun, energetic gathering spot for locals and visitors alike. As a homegrown group, we’re excited to bring the community an upscale hospitality experience that blends local sourcing with traditional and innovative dishes and beverages. We want to help SLC stake its claim as a serious culinary city, and for the Granary District to join the ranks of Denver’s RiNo and Chicago’s Fulton Market as a major hub for culture and commerce,” says Kirchheimer.
“At the helm of the culinary program is Executive Chef Nick Zocco (Tupelo, SW Steakhouse/Wynn Las Vegas), who will draw on his past experiences operating high-end steakhouses in America’s West to serve thoughtfully refined takes on comforting dishes, including locally-farmed steaks and game cuts along with fresh seafood imported daily and a range of small plates like Beef Tallow Potato Pavé and Peekytoe Crab Ravioli. Together with Hearth and Hill/Hill’s Kitchen’s Executive Pastry Chef Jessie Rae Nakoneczny (Stein Eriksen Lodge, Sundance Resort, The Saltry), who will lead the pastry program, Zocco will bring his culinary prowess rooted in sourcing locally and operating sustainably to his home of Salt Lake.”
Food Truck Thursdays
Just a quick reminder that, even in cold weather, you can enjoy your favorite food trucks every Thursday for lunch during Food Truck Thursdays at the Gallivan Center with The Food Truck League, from 11 a.m. to 2 p.m.
You can check Food Truck Thursdays food truck schedules at their Facebook page, but past food truck vendors have included District Thai Fusion, Smoke a Billy BBQ, Green Chile House, Salt City Barbecue, Cluck Truck, Shylo’s Mobile Cafe, Comfort Bowl, Brugesmobile, Hungry Hawaiian, Fatty Tuna Food, Jamaica’s Kitchen, Mama’s Toasted Cheeser, Cobra Dogs, Bomb Dilla, Strippin’ Dippin’ Chicken, and many more.
Support your local food trucks!
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
