Sugar House welcomes Hearth And Hill this Friday

Grab those diaries folks. Hill Top Hospitality’s (Urban Hill, Hearth and Hill, Hill’s Kitchen) latest outing will swing open their doors this Friday (March 21st). I’m providing this very early preview because it’s a certainty that this will be a hot ticket in the months ahead, you’ll be glad to get in ahead of the crowds. The restaurant is the latest name to arrive from my list of ones to watch in 2025, opening up on the ground floor of the Sugar Alley complex (2188 S Highland Drive).

I quickly popped my head through the doors this weekend, as the team was furiously putting finishing touches to the menu and space. And what a build-out it is. Hearth and Hill eagerly takes the baton from big sister Urban Hill, following a similarly smart motif. The new Sugar House design breaks up what might otherwise be a cacophonous expanse. After entering – to your left you’ll find a large communal bar area and to the right, the main dining room. That’s diffused again with a mix of tables, booths, and private dining space. Warm woods and luxurious jade green tiling adorn the 6,000-square-foot restaurant.

Behind the line, Exec Chef Jeff Moore (pictured top left) is joined by Chef de Cuisine, Joshua Bernabe (right). Together they will oversee a kitchen crew of more than two dozen. The ensemble will deliver a variety of menus for lunch, brunch, and dinner – seven days a week (11.00 a.m. – 9.00 p.m.).

“Hearth and Hill Sugar House has been 4 years in the making and we are thrilled to be opening our doors this week to our tremendous guests.”, says owner Brooks Kirchheimer. “Our architect and design team Semple Brown has hit another grand slam on the space. We are so proud of our General Manager Elizabeth Walters and Executive Chef Jeff Moore and their entire teams. Our company commitment is to inspire our associates, thrill our guests, and enrich our community and we are so excited to do all of that starting this Friday at 4 pm!”

Onto the food, Moore and Bernabe’s menu stitches a culinary thread between the Summit County original and the group’s fine dining Urban Hill (which is where you most likely saw Bernabe last). Cheddar Biscuits, the signature H and H burger, Refuel Salad – all make a reprisal from Park City while dollops of South East Asian flavor riff further; Lumpia (Bernabe’s grandmother’s recipe), Lemongrass Chicken, Coconut Curry Laksa are a few intriguing picks that will join robust New American preps. Cajun Steamed Mussels, Rack of Lamb, Iberian Pork Chop, and what’s this, another notable Elk Burger (elk is making a bigger imprint in town) to grapple with.

Alomhg with the recent opening of Sugar House Station just over the road, the center of gravity of the neighborhood is now firmly anchored in this central location. Now go grab that diary…

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Stuart Melling

Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC.  I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City  dining scene for the better part of seventeen years.

I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV.   Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.    I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.

Want to know more? This is why I am the way I am.