Hearth and Hill Debuts Sunday Brunch for Easter

Hearth And Hill dessert sundae
Hearth And Hill dessert sundae
Hearth And Hill dessert sundae (Gastronomic SLC)

Hearth and Hill restaurant, a popular Park City “gathering spot”, welcomes guests to its first Easter brunch on Sunday, April 21. A fresh, abundant menu paired with refreshing beverages and entertaining live music will greet patrons this Easter and every Sunday thereafter.  

“We know Easter Sunday brunch is a wonderful tradition for many families and friends, and we invite guests to start a new tradition this year with Hearth and Hill,” said Proprietor and Park City veteran Brooks Kirchheimer. “As a gathering spot for all, we are excited to provide this weekly offering of exceptional food in a relaxing, laid-back atmosphere – our definition of the ideal Sunday brunch experience.” 

The seasonal, locally sourced buffet includes Hearth and Hill’s original recipes, as well as traditional favorites cedar plank salmon with chimichurri, sliced ham with scallion gravy, house gravlax, sweet potato hash, eggs benedict, and satisfying salads and parfaits. Brunch wouldn’t be complete without a variety of classic house-made desserts, including strawberry shortcake, banana pudding and stone fruit cobbler, or special brunch cocktails.

Hearth and Hill is now accepting reservations for Easter brunch from 10:00am – 2:00pm on Sunday, April 21. Adults are $35, children ages 5-12 are $19, and children 4 and under are free. Live music by Casey Morgan will be performed from 11:00am – 2:00pm. For the full Sunday brunch menu and to make a reservation, please visit hearth-hill.com.

Following Easter Sunday, Hearth and Hill will serve an a la carte brunch every Sunday from 10:00am – 3:00pm.  Guests can enjoy live music and mountain-view patio seating (weather permitting).

Stuart is the founder, writer and wrangler at several sites including Gastronomic SLC, Utah Now and, The Utah Review; Stuart is a former restaurant critic of more than five years, working for the Salt Lake Tribune and has worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.