Chook change: Tilly’s Aussie-style charcoal chicken lands in Park City

Ian Pope has opened his second restaurant (soon to be third) in Park City. This one in particular, pays homage to his native roots of Australia, a charcoal chicken joint. Photo: Tilly’s

Charcoal-fired comfort food brings Australian family tradition to Summit County

PARK CITY, Utah – Restaurant veteran Ian Pope brings the soul of Australian neighborhood dining to the Wasatch Back with Tilly’s, his latest venture that’s set to elevate Park City’s takeaway scene. Opening its doors in Kimball Junction, Tilly’s introduces locals to a beloved Australian tradition: the neighborhood charcoal chicken shop.

“Charcoal chicken shops are a staple in every Australian suburb, and every family has their go-to spot,” says owner Ian Pope. “Most of these places are family-run, creating a bond where their family gets to know yours. Over time, kids grow up together, and it becomes a true community hub—warm, welcoming, and all about connection.”

The restaurant features a menu that blends Australian classics with Middle Eastern influences. “This is definitely more of a Lebanese focus so, Middle Eastern focused salads, dips,” Pope explains. “And then you have the Aussie staples like the hot chicken roll and the chicken and chips. We couldn’t get away from that… if an Australian walked in they would feel very much at home.”

 

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At the heart of Tilly’s operation is the Josper rotisserie, a specialized fully charcoal-fired oven crafted in Barcelona, Spain. The closed barbecue design operates at high temperatures using aromatic charcoal from ecologically controlled pruning, creating a distinctive golden crust (which we can attest to) while sealing in moisture. The rotisserie can cook up to 48 birds simultaneously; not to mention it’s a piece of art.

“It’s gorgeous,” Pope said. “We went through a lot to make sure that it’s front and center.”

The restaurant sources its chickens locally from two different Utah companies, Nicholas and Co. and Sunbow meats. “It’s a free range 3.75 to four pounder, so much bigger than your standard kind of Smith’s rotisserie chicken,” Pope notes. “We wanted it to be much larger, much juicier— something that would feed the whole family.”

Among the menu highlights is toum, a Lebanese garlic sauce that has already earned glittering reviews from diners at their soft opening. “It’s basically garlic and olive oil and lemon juice,” says Pope, noting that everyone who tasted it confirmed, “that it needs to be bottled and served on everything.”

While lunch service is available, Pope emphasizes Tilly’s primary mission: “What we thought that Park City was missing was an easy to-go option that’s fresh and family friendly. In Australia, you go after work, pick up a bird, get some salads, you don’t have to cook. And we put it at a price point that is easy for everyone.”

Tilly’s is open seven days a week from 11 a.m. to 9 p.m., and will close for major holidays like Thanksgiving and Christmas. The restaurant has already begun catering services, and quickly sold out of their Thanksgiving offerings.

In a departure from local custom, Tilly’s has implemented a no-tipping policy, focusing instead on straightforward pricing for their takeout-oriented service model.

“In a place like this, tips just don’t feel right,” says Pope. “We want to avoid tip fatigue and keep tipping reserved for service-focused environments where staff deliver a true service experience. A takeout-oriented spot like ours is all about straightforward pricing and convenience—it’s not the kind of setting where tipping should be expected.”

TownLift did our own taste test, and brought home a whole charcoal chicken along with the tabbouleh salad and kabocha squash sides. All in, the total was just under $50, and the portions were generous to say the least. The chicken lived up to the hype, with a crispy skin that should be sold on its own it’s so good. And we agree with the feedback on the toum, it’s the new crack sauce.

For more information, and to view their menu, visit Tilly’s website.