SLmag’s Tony Gill got us hungry with his recent mention of Hearth & Hill in Kimball Junction, and when the owner, Brooks Kirchheimer invited us out for an exclusive family-style media event last Saturday, June 1, 2019—featuring their new added brunch menu items—we didn’t hesitate. The drive from SLC is beautiful right now (and incredibly green from all this rain). While situated in the busy Kimball Junction shopping center, once inside, the stage is set for something uniquely PC, a vast indoor space and visible to view kitchen with its contemporary mountain design creates intimacy and coziness. Attention to every detail is apparent and it is no surprise that Hearth & Hill is becoming Park City’s new favorite gathering spot.

Hearth & Hill
Hearth & Hill Co-Owner, Brooks Kirchheimer and General Manager, Mia Yue

All pastries are made in house by a pastry chef, so don’t worry, their classic Cinnamon Roll is staying on the brunch lineup, although, they added baked sweet biscuits with seasonal fresh strawberries, lime zest and whipped cream.

Cinnamon Roll with cream cheese frosting, along with Mocha cream puff and Strawberry Shortcake.

Now it gets really, really good. With culinary influences from about everywhere, this is fusion American cuisine, pulling from all over the world. Here are some of their most memorable additions:

Shared items like Beets & Burrata (loved the fresh raspberries) served with grilled peasant bread, or Mexican Elotes, a roasted half cob of corn with miso aioli and fresh queso, and Steam Buns with smoky bacon, the sweet hoisin is balanced with a bit of heat from the sriracha—yum.

Hearth & Hill offers a fresh and crunchy element to their brunch menu with their salads and housemade dressings. We sampled the Tomato Watermelon Salad, light and flavorful, cherry tomatoes, arugula, pickled watermelon rind and chèvre, brought together in a citrus vinaigrette.

Hearth & Hill
The Mushroom Rueben looks handsome next to the Tomato Watermelon Salad.

For large plates, come heavier, comfort foods, like a melty-goodness pastrami-spiced Mushroom Reuben with gruyere, sauerkraut on rye toast. A big brunch hit comes in a little clad-iron skillet, the Banana Dutch Baby Pancake is topped with fresh blackberries and whipped cream. And get this, a not-so-ordinary Shrimp & Grits, is buttery rich goodness with bits of chorizo and topped with a poached egg. These grits will stick to your ribs and satisfy any who may be longing for a taste of the South and did we mention, it’s delicious.

Hearth & Hill
This is the Banana Dutch (not so) Baby Pancake, topped with fresh blackberries and whipped cream.

They threw in dessert, and while we all loved the Yeti Mug Cake with googly eyes and footprints, my vote is with their Honey Pie. A flaky crust paired with honey-sweetened custard and lime macerated blackberries, the best.

Hearth & Hill
My personal fave, the Honey Pie is subtle and sweet with a tart, lime twist.

One dollar from every children’s meal sold is donated to EATS Park City, a local non-profit benefitting Park City students by helping them develop healthy habits gain access to fresh, nutritious food through hands-on cooking classes, indoor and outdoor school gardens, cooking camps and more.

There’s a sustainability bit to Hearth & Hill too. Caring about the community and environment, food scraps are sent to be composted, locally grown produce is purchased as available from local farms, and Hearth & Hill donates to a local children’s school lunch and education program, EATS Park City.

And the end of the brunch, we thanked the owners, manager and chefs for the memorable spread and carrying gifted cellophane wrapped cherry chocolate cookie, rolled out the door. Arriving home, naps soon followed. Saturday brunch success.

For all of our foodie news—in SLC and around this great state—jump on over to our Eat & Drink section.