New Fine Dining Restaurant Urban Hill Coming Soon to SLC

RENDERING OF BAR AREA AT URBAN HILL, COURTESY OF SEMPLE BROWN.

Following the successful opening of their catering outpost and café Hill’s Kitchen in Park City in the spring of 2022, the Leave Room For Dessert Eateries’ (Hearth and Hill) team is excited to continue expansion plans in Utah by announcing the kick off for construction on their next, and perhaps most high-profile to-date restaurant project, Urban Hill—a high-end 7,200 sq. ft. chef-driven concept coming to the new Post District mixed-use development of Salt Lake City at 550 South/300 West. With Utah having the fastest-growing population in the US, the group hopes to deliver on a demand for higher caliber restaurants in the up-and-coming culinary market of Salt Lake with Urban Hill later this year.

The full-service, 190-seat restaurant designed by Denver-based firm Semple Brown will feature a formal dining room showcasing commissioned art by local artists, a state-of-the-art display kitchen, a spacious bar area, plus a 90-seat, 1,500 sq. ft. patio. Urban Hill will present modern, innovative cuisine– much of which will come out of a custom wood-fired grill– a specially curated wine collection, local craft beers and cocktails and more, all within a sophisticated, high-design space.  

“We like blazing new trails. In Park City, Hearth and Hill was a pioneer of sorts in the Kimball Junction area, which now is known as ‘the other Main Street.’ We take pride in helping make a moribund part of town vibrant, while being convenient to our associates and guests, and are confident about the same resurgence occurring at Post District,” says LRFDE Co-founder David Kirchheimer.

RENDERING OF DISPLAY KITCHEN AREA AT URBAN HILL, COURTESY OF SEMPLE BROWN.
RENDERING OF DISPLAY KITCHEN AREA AT URBAN HILL, COURTESY OF SEMPLE BROWN.

At the helm of the culinary program is LRFDE Culinary Director Jordan Harvey (Apex at Montage Deer Valley, Zoom, Sweet Basil) alongside Executive Pastry Chef Jessie Rae Nakoneczny (Stein Erikson Lodge, Sundance Resort, The Saltry), who together have already been making waves with their thoughtful cuisine at the group’s flagship restaurant Hearth and Hill and now Hill’s Kitchen. Joining them is Executive Chef Nick Zocco (Tupelo, SW Steakhouse/Wynn Las Vegas) and Sous Chef Kyle Williams (Handle Restaurant, Powder at the Waldorf Astoria) who will oversee the day-to-day at Urban Hill. Together, the all-star team is thrilled to take their culinary skills to new heights while still being rooted in sourcing locally and operating sustainably—two core values of LRFDE—to create an elevated experience for diners of SLC.

“Urban Hill’s proximity to the business district and sports and cultural venues makes it a natural for our first fine-dining restaurant,” adds Leave Room For Dessert Eateries’ Co-founder Brooks Kirchheimer. “We’ve loved the positive response we’ve received from our guests at Hearth and Hill and now Hill’s Kitchen in Park City, and we’re excited by the prospect of helping elevate Salt Lake’s fine-dining scene by bringing this new level of Leave Room For Dessert Eateries to this burgeoning neighborhood.”

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.