Stuart
Hearth and Hill, Park City’s popular new “gathering spot,†invites guests to experience its exciting new summer lunch, dinner, and après menus. The season also marks the long-awaited debut of Hearth and Hill’s spacious patio (dogs welcome), a perfect spot to toast a long day at work or play with daily 50% off appetizer specials from 3 pm – 5 pm, except Sundays. The restaurant continues to feature local musical talent multiple times a week.
“The Hearth and Hill family is thrilled to introduce brand new menus to celebrate the refreshing tastes of summer,†said Proprietor and Park City veteran Brooks Kirchheimer. “As outdoor lovers, we know dining al fresco is one of the best perks of the season, so we welcome our guests – along with their furry friends – to enjoy our wonderful patio and daily appetizer specials.â€
Menu openers include creative shareables grilled elotes, flank steak gyoza, citrus cured Hamachi, shrimp shumai, and beet and burrata salad. Summer-perfect salads include the refuel, with apple, avocado, almond, beet, brown rice, sweet potato, kale, and pomegranate vinaigrette; the tomato watermelon; grain and seeds; and bun bao xao.
Move along to hearty entrees that include a mushroom reuben, fish tacos, or the instant-classic H & H burger, or try savory gnudi, elk sirloin, Sergio’s chile relleno, or southern fried hen. Save room for a homemade sweet treat (or two) like Seasonal Crisp, with changing fresh fruit combinations such as strawberry-rhubarb and assorted berries. Seasonal libations include the Cardi Bee, featuring Beehive gin, lemon, cardamon and honey, and the Wahakin on Sunshine, a mix of Wahaka mezcal, watermelon, lime and agave syrup.
Summer is just as sweet for kids, what with their own children’s menu of grilled chicken breast, sautéed shrimp, crispy chicken strips and spaghetti, complemented by festive mocktails Boone’s Bubbles with raspberry puree, lime and Sprite, or Remington’s Revival of lemon, cinnamon, soda, pineapple juice and rosemary sprig. For every children’s meal sold, Hearth and Hill donates $1 to EATS Park City, a local nonprofit dedicated to ensuring every student has opportunities to develop lifelong healthy habits and access to fresh, nutritious food.
Hearth and Hill features fresh local produce, seafood, meats and other products from its many area purveyors. “We’re proud to source from our local farm, ranch, brewery and other business friends. Their commitment to quality is inspiring,†said Executive Chef Jordan Harvey. The restaurant’s local support also extends to the environment. “Our composting program has become a signature element of Hearth and Hill’s sensitivity to the impact we have on our beautiful community,†commented Mia Yue, General Manager.
