Urban Hill, which is the third restaurant from the Kirchheimer family, recently opened in Salt Lake City’s up-and-coming Post District. The restaurant joins Kirchheimer’s growing collection of eateries, which also includes Hill’s Kitchen as well as Hearth and Hill in Park City. However, unlike these more casual establishments, Urban Hill aims to offer a decidedly fine dining experience. Spoiler alert: we think they’ve succeeded!
Aesthetics
Designed by the architectural firm Semple Brown, Urban Hill evokes a sense of modern calm and sophistication. Earth tones, clean lines, soft leathers/textiles, and the glow of gentil lighting create an atmosphere that is both intimate and inviting. This is particularly impressive given that the restaurant covers over 7000 square feet and can accommodate 190 guests. The main area also includes two separate private dining spaces and seating at the simple, yet elegant bar. In the summer, the restaurant plans to open additional outdoor seating. Overall, we were impressed with the design and thoughtfulness of the space—it felt as though we were dining in an upscale restaurant in New York.
Food
Sadly, we couldn’t sample too much from the menu, but what we did try was well-composed, modern, thoughtful, and exceedingly delicious. Executive Chef Nick Zocco—whose pedigree includes the acclaimed SW Steakhouse in Las Vegas, Tupelo in Park City, and most recently Hearth and Hill in Park City—has crafted a menu that is as diverse as it is elevated.
Starters include everything from simple shrimp cocktail and oysters to chicken liver pâté and chorizo croquetas. Although the sea trout crudo with tangerines, jalapeño, salted cucumber, and furikake is a fan favorite among the staff and patrons, we opted to go with our server’s other recommendations: the beef tallow potato pavé and the peekytoe crab ravioli. Both were excellent, providing a depth of flavor and pleasant textures.
The potato pavé melted in our mouths and was paired with an unexpected soft egg and ricotta salad. The ravioli was equally delightful—particularly the calabrese vodka sauce it was paired with. The crab flavor was there, but not overpowering. We did find the homemade pasta to be cooked a bit more al dente than we were used to, but it ended up providing a needed textural contrast to the soft crab.
The potato pavé melted in our mouths and was paired with an unexpected soft egg and ricotta salad.
The ravioli was equally delightful
Similar to the appetizers, a diverse yet curated selection of entrees is available including a wide range of proteins. We chose the Pacifico striped bass, pork chop Milanese, and the black angus filet. The seabass was cooked well and was accentuated by a delightful pineapple salsa; however, we were somewhat disappointed that the skin wasn’t very crisp and the roasted yuca lacked much flavor. The pork Milanese was prepared in the traditional fashion but paired with a bright apple chutney that made the dish sing. Combined with the accompanying whipped potatoes, we loved the modern comfort food vibe that the dish evoked.
The pork Milanese was prepared in the traditional fashion but paired with a bright apple chutney that made the dish sing.
Pacifico striped bass
The filet was arguably the star of our entrée round. The cook on the steak was perfect and there was a lovely charred flavor, although a few parts were a bit too charred for our liking. The peppercorn demi-glace nicely enhanced the steak and added an additional depth of flavor that we loved. The crispy smashed potatoes were fantastic, whether paired with the steak, or stuffed down on their own.
Finally, when it comes to dessert at Urban Hill, Pastry Chef Jessie Rae Nakoneczny doesn’t disappoint. We opted for a delightful banana cream pie. The crust was light and flaky and the brûlée on the bananas inside was to die for. The dessert perfectly satisfied our sweet-tooth cravings without putting us in a sugar coma.
Drinks
Urban Hill features a full bar and the cocktail menu consists of half a dozen of whimsically named drinks that, at first glance, may seem overly complex.
Sunset Boulevard – Urban Hill’s version of an Old Fashioned, this version has hints of vanilla.
Up Hill & Down Dale – Featured flavors include Chai and Ancho Reyes for just a hint of spice.
Hands Off The Fancy ‘Stache’ – A riff on a Rum Punch, this cocktail has elements of pineapple, sherry, banana and mole bitters. While I was apprehensive about the number of elements, this came together for a wonderfully harmonous drink.
Amalthea’s Last Regret – Elderflower and Prosecco combine for a light, bubbly drink that would be an ideal summer drink. 7.5/10
Service
The service at Urban Hill was exactly what we would expect from a fine dining establishment. The wait staff was communicative, and well-versed on the menu. Our server did a nice job answering our questions and providing recommendations; we even joked that he had mastered the art of upselling and we were all in! There was one minor snafus with our table number getting mixed up with another couple, which resulted in their food being brought to our table by mistake; however, this was immediately corrected and did not detract from our experience at all. We’re sure these little kinks will get worked out the longer Urban Hill is open.
Overall impressions
Overall, we loved our experience at Urban Hill and can see ourselves going back—particularly for a special occasion. We’re confident that the upscale ambiance, compelling food, and attentive service will keep the restaurant around for years to come.