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URBAN RENEWAL Vital, Vibrant Cuisine & Ambiance at Urban Hill
Urban Hill, a new restaurant, has opened in Salt Lake City's Post District, a $200 million development revitalizing the Granary District. The restaurant is the latest venture by Leave Room for Dessert Eateries (LRFDE), a family-owned restaurant group from Park City, known for Hearth and Hill and Hill’s Kitchen cafe and catering. LRFDE Co-owner Brooks Kirchheimer expressed the group's excitement to contribute to Salt Lake City's growing culinary scene and to help establish the Granary District as a hub for culture and commerce, drawing parallels to Denver’s RiNo and Chicago’s Fulton Market.
The interior design of Urban Hill is a significant feature, with LRFDE Director of Operations Ryan Mickelson noting the effort to secure Denver-based Semple Brown for the decor. The design is described as stunning, upscale, and sophisticated, yet warm and inviting, incorporating abundant wood elements. The restaurant boasts a 190-seat dining room, an open kitchen, two private dining rooms (one with a soapstone-clad fireplace), a 1,500 square foot patio, and a quartzite-topped bar area. Commissioned paintings by local artist Samantha daSilva further enhance the ambiance.
Executive Chef Nick Zocco, previously from SW Steakhouse at Wynn Las Vegas and locally from Tupelo Park City and Afterword in Heber, leads the kitchen. Chef Zocco’s menu focuses on fresh seafood, locally-sourced steaks and game, and raw bar items like oysters and Maine lobster salad. A standout appetizer is the Crudo, featuring sushi-grade raw hiramasa slices in a tangerine aguachile with salted cucumber, jalapeño, furikake, microgreens, and toasted sesame seeds. Other starters include chorizo croquetas, coal-roasted beets, crispy calamari, and dill-seasoned latkes. The Crispy Fried Tofu, with lettuce leaves, mint, Thai basil, cucumber, pickled red onion, crispy shallots, sticky rice, and lemongrass vinaigrette, is also highlighted for its complexity and flavor.
Unique pasta-based appetizers are also offered, such as Spring Potato Gnocchi and the Peekytoe Crab Ravioli. The ravioli, a creative combination of delicate Blue Hill Bay crab-stuffed pasta in vodka sauce with fennel pollen and crispy Calabrese, is noted for its full flavor. The restaurant’s extensive beverage program includes a curated 2,400-bottle wine room with Old and New World wines. Sommelier and Beverage Manager Bijan Ghiai provides expertise and recommendations to guests.
Entree options cater to diverse preferences, including the Fire-Roasted Squash for vegetarians, Wild-Caught Halibut, and Pacifico Striped Bass. The Half Roasted Chicken, served with Moroccan couscous, fava beans, sauteed farm greens, harissa, and natural jus, is praised for its perfect execution. Meat entrees feature Creekstone Farms Filet, Lamb Porterhouse, Bison Ribeye, Pork Chop Milanese, and a 20-oz. Creekstone Farms Dry-Aged Ribeye. Desserts by Executive Pastry Chef Chris Straughan include a highly praised Banana Cream Pie with salted caramel and chocolate chantilly, as well as Chocolate Souffle, Cheesecake, Ice Cream Trio, and Affogato, alongside a selection of sweet and fortified wines.
The service at Urban Hill is described as top-notch, with servers and managers providing knowledgeable, professional, and friendly assistance. The overall dining experience is characterized by excellent service, spectacular ambiance, an exceptional wine selection, and Chef Zocco’s cuisine, indicating that Urban Hill is a strong addition to Salt Lake City's culinary landscape.
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