Local restauranteurs open third location in SLC’s Post District

Urban Hill is David and Brooks Kirchheimer's third restaurant installment and first SLC location, following Park City's Hearth and Hill and Hill's Kitchen. Photo: Jacque Lynn Photography.

SALT LAKE CITY — Brooks and David Kirchheimer, who formed Leave Room For Dessert Eateries (LRFDE), unveil their third location, Urban Hill, in Salt Lake City’s Post District. The 7,200-square-foot restaurant focuses on upscale wood-fired dining and opened on December 15.

Urban Hill joins LRFDE’s Park City locations Hearth and Hill and Hill’s Kitchen. Hearth and Hill earned Park City’s Best Family Restaurant, 2019-2022 and Salt Lake Magazine: Blue Plate Award, 2021. Hill’s Kitchen cafe and catering followed suit, earning Park City’s Best Chef 2022.

The Post District is a new development in downtown Salt Lake, hoping to revitalize 13 acres of neglected and vacant space. Urban Hill aims to be a central eatery in the combined new development and adaptive reuse district that will hold retail, office, recreational, and residential spaces.

“Salt Lake is one of the country’s most vibrant, fast-growing cities, and we’re eager to provide a fun, energetic gathering spot for locals and visitors alike. As a homegrown group, we’re excited to bring the community an upscale hospitality experience that blends local sourcing with traditional and innovative dishes and beverages. We want to help SLC stake its claim as a serious culinary city and for the Granary District to join the ranks of Denver’s RiNo and Chicago’s Fulton Market as a major hub for culture and commerce,” said Kirchheimer.

The restaurant dishes out regional American cuisine centered around a custom wood-fired grill, along with a curated 2,400-bottle wine room hand-selected by Sommelier Bijan Ghiai (Pallet, Copper Onion), local craft beers, innovative craft cocktails, and raw bar.

Executive Chef Nick Zocco (Tupelo, SW Steakhouse/Wynn Las Vegas) aims to tackle and refine comforting meals using locally-farmed steaks and game cuts, fresh seafood imported daily, and small plates like Beef Tallow Potato Pavé and Peekytoe Crab Ravioli. Zocco sources ingredients locally and operates as sustainably as possible.

Hearth and Hill and Hill’s Kitchen’s Executive Pastry Chef Jessie Rae Nakoneczny (Stein Eriksen Lodge, Sundance Resort, The Saltry), leads the pastry program.

Denver-based firm Semple Brown designed Urban Hill’s 190-seat dining room, and showcases commissioned paintings by local artist Samantha daSilva, an open kitchen, an energetic quartzite-topped bar area, two private dining rooms including one with a soapstone-clad fireplace, and a 90-seat, 1,500 square foot patio.

Urban Hill offers dinner service Monday-Sunday from 4-9:30 p.m. Reservations are available on RESY. For more information, please visit www.urban-hill.com or follow @urbanhillslc on Instagram.