Hearth and Hill’s Summer Menu Celebrates Local Fare

Hearth And Hill

Hearth and Hill restaurant, the popular Park City “gathering spot”, has welcomed summer with cuisine and beverage menus that feature both longtime favorites and exciting additions.  Guests can choose from delicious food, cocktail and other options crafted by Executive Chef Jordan Harvey, Pastry Chef Jessie Nakoneczny and their talented teams, while their dogs enjoy their own dose of patio fun with a complimentary Hearth and Hill logoed tennis ball.  A freshly curated wine list, including many domestic and international choices available nowhere else in Utah, ideally complements the culinary offerings.   

“We are so proud of our new summer menus which feature fresh ingredients from our local partners, farmers and purveyors,” said Proprietor Brooks Kirchheimer. “Gather for drinks, brunch, lunch, dinner or a decadent dessert, and bring your four-legged friends to join you on our dog-friendly patio.” 

New seasonal salads include Summer Harvest (corn, fennel, heirloom tomato, pickled kohlrabi, summer squash, sunflower seeds, watermelon, Moroccan yogurt) and Strawberry and Feta (celtuce, kohlrabi, mizuna, celery seed vinaigrette). Additional lunch offerings include Fish Tacos (blackened grouper, esquites slaw, miso aioli, tomatillo salsa, flour tortilla), Bison Patty Melt (caramelized onion, Swiss, pickle, patty sauce, rye bread), and the classic, award-winning H and H Burger (Desert Mountain beef, lettuce, tomato, pimento cheese, soft bun).

Start dinner with Shrimp Shumai, Scallops, or Pork Gyoza, or try an order of Chicken Liver Pâté, House Pickles, or new Dill Seasoned Fries with chive cream. Feast on Striped Black Bass, Korean Fried Chicken, Cauliflower Enchiladas, or Chop Shop Dry Aged Steak. Save room for the summer dessert menu featuring Skillet Fruit Pie, Chocolate Cake Bar, Strawberry Lemon Trifle, and Hot Fudge Brownie Sundae.

For the Sunday Brunch crowd, available weekly from 10 a.m. – 3 p.m., savor classics such as Eggs Benedict, Frittata, and Blueberry Pancake, and Hearth and Hill favorites of Smoked Trout Toast (avocado, pepita caper relish, egg, onion marmalade), Ramen (shredded pork, scallion, soft egg, mushroom, nori, kimchi), Biscuits and Bison Gravy (jalapeno, honey, scallions), Smothered Breakfast Burrito (scrambled eggs, potato, bacon, cheddar, guacamole, red & green salsa), and Fried Chicken Muffin (Southern fried breast, daikon cabbage slaw, fried egg, patty sauce). Of course, no Hearth and Hill brunch is complete without a signature cinnamon roll topped by brown butter frosting.

Sip new seasonal cocktails such as the Irish Spritz (Irish whiskey, Alpine preserve, lemon, cucumber, demerara, cava), Summer Breeze (rye, Cointreau, ginger, orange), or Hearth and Hill’s 2021 Park City Cocktail Contest entry, Kimball Cactus (Rabbit and Grass tequila, Chareau Aloe Liqueur, lemon, lemongrass, grapefruit bitters, sake). Build your own Old Fashioned, choose from extensive beer and wine lists, or try fun mocktails – Boone’s Brew (Ritual cocoa, graham cracker sprinkle, whipped cream), Jack’s Juice (Pyne Farm cherries, limeade), Layla’s Lemonade (strawberry, basil seed, thyme), and Tank’s Twist (pineapple juice, peach, mint) – all summer long.

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.