In early 2019, when Hearth and Hill restaurant opened in the Redstone zone of Park City’s Kimball Junction, it became an overnight sensation with both locals and visitors alike, serving up an eclectic array of culinary delights and libations with eye popping decor and design. Since that time, owner Brooks Kirchheimer and his family founded Hill Top Hospitality and opened Hill’s Kitchen & Catering, Urban Hill, and most recently, a second Hearth and Hill – this one in Sugar House.
While the newer Sugar House Hearth and Hill does replicate much of the Park City location’s menu, it’s not a carbon copy (for those of you who remember what carbon copies were). It is, however, as varied and eclectic with menu items running the gamut from Baked Brie ($17), Truffle Mac and Cheese ($16), Scallion Pork Gyoza ($14) and Lanzhou Beef Noodle Soup ($19) to Pasta Bolognese ($24), Salmon Al Pastor Tacos ($20), Hawaiian Ahi Poke Bowl ($28), and Sea Bass Brodetto ($34). There’s truly something for everybody at Heath and Hill 2.0.
On a busy Friday evening, we were ushered to a high-top table in the bar/lounge area of Hearth and Hill which, surprisingly, was a tad quieter than the louder main dining area.
Like its sister in Park City, Hearth and Hill Sugar House is a beautifully designed, spacious eatery – 6,000 square feet of warm woodwork combined with contemporary metals, subtle lighting, and an array of booths, tables and private dining spaces. Said Brooks Kirchheimer, “Our architect and design team Semple Brown has hit another grand slam on the space.“
Cheddar Biscuits
Shareable starters at Hearth and Hill include temptations such as Brown Butter Gnocchi ($16), beer-battered Buffalo Cauliflower ($14), Baked Brie ($17) and more. But don’t even THINK about dining at H&H without ordering the scrumptious Cheddar Biscuits with aged cheddar and honey butter ($11).
Chef’s Crudo
A couple of more eclectic starters are the Scallion Pork Gyoza ($14) with soy dipping sauce and the Chef’s Crudo, which was hamachi with Fresno peppers and microgreens ($18) the night we visited.
Hearth and Hill has an enviable beverage selection including a bevy of house-curated cocktails, an array of beers and ciders, and well-chosen wine offerings. We enjoyed a lovely French Sauvignon Blanc from Domaine Christophe Patrice – 2024 Saint-Bris ($70/bottle) with our dinner.
Scallop Saffron Risotto
Seafood dishes at Hearth and Hill include a Blackened Salmon Sandwich ($20) with creamy caper and dill sauce, apple, arugula, pickled red onion and citrus on ciabatta; Sea Bass Brodetto ($34) with lacinato kale, Israeli couscous, harissa rouille and croutons; and a dish my wife really liked: Scallop Saffron Risotto ($42) – a trio of seared scallops served with spaghetti squash, crispy fried kale, and grana padano cheese on a roasted tomato emulsion bed.
Mary’s Organic Chicken
I really loved my entree, which was a Southwestern-style Mary’s Organic Chicken ($29) seasoned with achiote and served with scrumptious Dove Creek bolita beans, pickled red onion, and aji verde. Additional enticing entrees include Pork Tenderloin Medallions with chestnut-porcini crumble and apple gastrique ($35); Herb Falafel ($22) with red pepper, walnuts, muhammara, pickled fennel and beet root hummus; and Birria Tacos ($24) with Oaxaca cheese, Spanish rice and refried black beans.
Raspberry Pistachio Cheesecake
Dessert offerings include Affogato ($8), Ice Cream and Sorbet Trio ($9), Cookie Skillet ($10), Cherries Jubilee ($11), Citrus Pavlova ($10), S’mores Chocolate Cake ($12), and a delightful Raspberry Pistachio Cheesecake ($9) with pistachio crèmeux, raspberry coulis and topped with candied pistachios.
Oyster lovers might want to take advantage of Hearth and Hill’s Three Buck Shuck: West Coast oysters priced at $3 each with yuzu mignonette and tabasco from 2:30 to 5:00 PM Monday through Friday. Along with the stellar decor and design of Hearth and Hill – not to mention impeccable service – Executive Chef Jeff Moore and Chef de Cuisine Joshua Bernabe are cooking up some of the most satisfying restaurant dishes I’ve come across in a while. Hearth and Hill is a most welcome addition to the already booming Sugar House.
Photos by Ted Scheffler
Culinary quote of the week: “A restaurant should remove you from the mundane burdens of everyday life and transport you to another world.” – Danny Meyer
