Salt Lake’s dining scene gets a Park City upgrade with new openings

Urban Hill, another Hill Top Hospitality restaurant, opened in the Post District in December 2022. Photo: Jacque Lynn Photography.

SALT LAKE CITY—Park City restauranteurs are opening several new dining destinations in the Valley this March and April. Big Dipper, Hearth and Hill, and Hill’s Kitchen are launching new locations as well as Lucky Ones Coffee, a café with a mission of inclusion.

Big Dipper brings gourmet sandwiches downtown

Big Dipper opened its second location in late February at 208 E. 500 South, replacing Taco Taco. The restaurant is now part of a growing cluster of local eateries near Baby’s Bagels, Chez Nibs, and the City Library’s main branch.

The original Park City location, launched in 2021 by Matthew Safranek, Cortney Johanson, and Fabio Ferreira, was inspired by Johanson’s vision of a French dip-focused menu.

Chef Safranek expanded on that idea, creating globally influenced sandwiches like the “When I Dip, You Dip, We Dip,” a combination of house-roasted beef, housemade cheese spread, caramelized onions, sautéed mushrooms, and horseradish cream, served with rosemary au jus.

Hearth and Hill set to open in Sugar House

Hearth and Hill is making its Sugar House debut on March 21. Known for its upscale-casual atmosphere, the restaurant aims to bring its locally inspired dishes to a new audience.

Hill’s Kitchen expansion follows in April

Adding to Hill Top Hospitality’s expansion, Hill’s Kitchen, another Park City favorite, is set to open in Salt Lake City in early April. More details about the café-style eatery will be released soon.

Lucky Ones Coffee opens March 15, promoting inclusion

Lucky Ones Coffee is launching its first Salt Lake City location on March 15 inside the Marmalade Branch of the Salt Lake City Library. Known for its mission of employing and empowering individuals with disabilities, the café aims to foster community engagement and celebrate inclusivity.

The grand opening will begin at 10 a.m. with a ribbon-cutting ceremony, followed by a day of specialty drinks and an introduction to the café’s new team of baristas.