In The News
Restaurant Review: Urban Hill and Post Office Place Chef Collab
City Weekly, April 30, 2025 | While there is some pretty fierce competition among our local chefs, it’s all driven by a deep, mutual respect for one another. Sometimes you get lucky enough to see that respect first hand, and it’s something that the Urban Hill Chef Series (urban-hill.com) will be showcasing this spring. These events will feature a chef collaboration between Urban Hill Executive Chef Nick Zocco and another local powerhouse in the restaurant scene, and I got a chance to attend the restaurant’s kickoff event this month. It was an evening that saw Chef Zocco join forces with Chef Brendan Kawakami, the Executive Chef at Post Office Place (popslc.com). It’s a rare thing to see in the wild, but there’s nothing quite as inspiring as seeing two hardcore culinary talents put their heads together.
Vibe Check: Elevating Experience for Better Guest Engagement
MRM, April 16, 2025 | Bringing a refined twist to a nostalgic favorite Urban Hill in Salt Lake City has a tableside s’mores experience with every element made in-house. “We focused on making the s’mores both eye-catching and delicious,” said Brooks Kirchheimer, Co-Owner of Hill Top Hospitality.”We partnered with Solo Stove for sleek tabletop “fire pits” and Hedley & Bennett for custom wooden boards with our logo. With everything made from scratch, the end result is a visually stunning and mouthwatering experience. Sometimes, there really isn’t anything better than a roasted marshmallow, melted chocolate, and a graham cracker.”
Chef Dinners and Openings in Utah: Urban Hill, Weller’s, and Franck’s
Utah Stories, April 19, 2025 | On Tuesday, April 22, 2025, the Urban Hill culinary team invites guests to join Executive Chef Nick Zocco and Post Office Place Executive Chef Brandon Kawakami for a special Chef Collaboration Dinner. The evening will include “six expertly crafted courses, each perfectly paired with exquisite wines and cocktails.
Restaurants are offering unique tableside services, including prosciutto, gazpacho, and s’mores
Restaurant Hospitality, April 22, 2025 | Urban Hill is Salt Lake City, Utah, serves do-it-yourself s’mores on a wooden board stocked with vanilla marshmallows, freshly baked graham crackers, and chocolate. Guests customize their dessert and then cook it on a mini Solo stove.
The s’mores launched a little more than a year ago and have stayed on the menu year-round. Brooks Kirchheimer, co-founder of Hill Top Hospitality, which operates Urban Hill, explained that the dish does better during colder months, but it’s always a popular order that evokes nostalgia among guests.
17 Spring-Inspired Cocktails To Enjoy This Easter
Forbes, March 29, 2025 | At Urban Hill in Salt Lake City, Utah, a delicate take on a lemon drop martini, this cocktail combines Sugar House Vodka, Pierre Ferrand Dry Curacao, Italicus, beeswax and lemon. Dawson Jenkins, bartender said: “The best part of my job isn’t just crafting scrumptious drinks—no no, it’s showing everyone how to have a good time. Pearly Dew Drops is all of the best parts of hospitality distilled into a tasty beverage. This Lemon Drop riff is bright and approachable, yet holds a depth that reveals itself when you lean in. The drink’s name is a nod to musical artist The Cocteau Twins—because who doesn’t love a little ethereal essence to get us through this life?”
The Best Restaurants In Salt Lake City
The Infatuation, February 28, 2025 | The owners of Park City’s Hearth & Hill opened Urban Hill in 2022, and it was the first restaurant in SLC’s now-booming Post District. From the glass-enclosed wine room to the magic bathroom doors that open with the wave of a hand, Urban Hill obviously spent a ridiculous amount of money to build this 192-seat restaurant, and all the effort paid off. Start an order of skillet rolls served with churned butter and sea salt, then share a round of the coal-roasted beets or some grilled oysters. The Salt Lake Shirley mocktail is a fun riff on the Shirley Temple, and we also like their house cocktails, specifically the Mystic Rhythm made with Park City’s High West double rye.
Even during the winter Urban Hill incorporates seasonal ingredients into the menu
The Place, January 6, 2025 | Even during the winter months Urban Hill’s Executive Chef Nick Zocco likes to incorporate seasonal ingredients into his dishes. Chef Nick joined us in our kitchen with a recipe for Roasted Squash Curry. He says he has a passion for collaborating with and supporting local farms, as well as selecting produce from the Salt Lake City Winter Farmers Market.
We Asked 4 Chefs the Best Way to Cook Broccoli—They All Said the Same Thing
Eating Well, February 26, 2025 | You can also char and caramelize broccoli by roasting it in the oven, as long as the temperature is high enough. For James Beard Awards 2025 semifinalist Nick Zocco, at Urban Hill in Salt Lake City, that means 425℉ for 10 to 15 minutes. “This method creates a crisp, savory texture with a slightly nutty, sweet finish,” he says. “It really brings out the broccoli’s natural flavors, and when you toss it with good olive oil and season it with just salt and pepper, it becomes a delicious addition to any meal.”
How Restaurant Professionals Are Rethinking Beverage in 2025
Seven Fifty Daily, December 12, 2024 | Since Katie Forstner, the sommelier at Urban Hill in Salt Lake City, joined the restaurant in August, she immediately noticed a growing guest request. “One challenge we’re eager to meet is elevating our beverage program to be inclusive to our guests who want to engage with more non-alcoholic and low-ABV selections,” she says. The cocktail menu now features several zero-proof options and the program includes non-alcoholic beer; the team plans to continue to evolve what’s on offer. “We are very lucky to have one of the most talented bar teams in the city, and they have dedicated themselves to creating cocktail menus that reflect this industry-wide change,” says Forstner.
Operators Should Know These 14 Trends for 2025
Bar & Restaurant News, January 6, 2025 | For Nick Zocco—executive chef of Salt Lake City’s Urban Hill, where they have a commitment to “make every dining experience a special occasion”—offering luxury menu items doesn’t have to be complicated. “Many times, this can include seafood, and we all know great seafood does not come cheap,” he said. “But when a restaurant can provide details as to where it’s from and why they are offering these special seafood items, it makes a big difference in how the consumer decides to purchase these items over others. At Urban Hill, we are able to buy very specific items from direct seafood purveyors and are able to tell them a story as to why we buy from them and why it’s important to us to offer these.”
The 8 Best Wines for Making Mulled Wine, According to Sommeliers
Veranda, October 31, 2024 | This natural wine hailing from Austria boasts rich plum and dark stone fruit notes that are rounded out by peppery undertones. Katie Forstner, sommelier at Urban Hill, notes that wines with strong fruit flavors are particularly well-suited for making mulled wine. She says, “Mulled wine is one of my favorite winter drinks, especially around the holidays. I always find myself reaching for something that has bright fruit but also a bit of spice to complement whatever infusions you’re using in your mulled wine.” She adds, “The Prieler Blaufrankisch lends itself to a more classically styled mulled wine.”
Voices: In 2025, Utah restaurants will focus on international flavors and local produce
The Salt Lake Tribune, December 29, 2024 | The biggest trend I’ve noticed recently is the vibrant cultural diversity shaping Salt Lake City. New international cuisine concepts are popping up all over the valley, and it’s exciting to see how food brings people and cultures together. I’ve especially seen a rise in Latin-inspired cuisine, and Chinatown in South Salt Lake is thriving, transforming into a true cultural hub. Salt Lake City and its surrounding communities and cities have become a hotspot for entrepreneurs opening innovative restaurants, and it’s so great to watch this culinary scene grow. It’s growing so fast that, as a chef, it’s actually hard to keep up.
57 Irresistible Pastas From Restaurants Worldwide For Pasta Month
Forbes, September 30, 2024 | Urban Hill in Salt Lake City, Utah, is helmed by 2024 James Beard Best Chef Semifinalist Chef Nick Zocco. The restaurant opened in downtown Salt Lake City in 2022 and features a wood-fired grill, oyster bar and curated wine selection. The menu serves Southwestern-inspired dishes from New Mexico. Their cavatelli pasta features chanterelle mushrooms, blistered tomatoes, roasted squash, sweet corn sauce and Pecorino Romano. Utah has high-quality ingredients highlighted with the cavatelli pasta shape, which is ideal for catching the dish’s hearty sauce. “By incorporating fresh, vegetarian ingredients, the cavatelli pasta dish offers a uniquely balanced combination of earthy flavors and richness through the use of blistered tomatoes, Chanterelle mushrooms, roasted squash and a sweet corn sauce,” says chef Nick Zocco over email.
I Asked Chefs About the Most Underrated Tools in Their Kitchen, and Their Picks Start at Just $5
Food & Wine, August 9, 2024 | Some kitchen tools appear to be really straightforward. Like, a spoon? It’s what you use to eat soup and ice cream, right? But the more you study cooking, the more you learn that tools can have a ton of creative applications and uses. For example, James Beard Award finalist Nick Zocco relies on a spoon for many things. “[A spoon will] change your whole cooking game,” he says, pointing out that he uses one for basting, tossing, serving, flipping, and even cracking seafood shells. “High-quality spoons allow you to control your cooking and help maintain precision throughout the whole process, from the beginning of cooking a dish, to the plating, to the final presentation.” And the Gray Kunz-designed spoon that helps him do all that is only $16.
Meet America’s Top 50 Independent Restaurants for 2024
FSR, July 10, 2024 | These beloved, indie-owned institutions showcase the best of the U.S. when it comes to culinary prowess, community building, and delivering exceptional dining experiences from coast to coast.
Taste Utah Road Tour – Salt Lake County – Urban Hill
KUTV, July 3, 2024 | The Taste Utah Road Tour continues its flavorful journey across the Beehive State, and this time, host Katy Sine made a delicious stop at Urban Hill.
Nestled in the heart of Salt Lake City, Urban Hill is a vibrant restaurant that has quickly become a culinary hotspot, known for its innovative dishes and inviting atmosphere.
Urban Hill’s menu is a testament to the creativity and expertise of its chefs. Katy had the opportunity to sample a variety of dishes that showcased the restaurant’s commitment to using fresh, locally-sourced ingredients.
From appetizers to entrees, each dish was a work of art, both visually and in taste.
As Post District nears its grand opening, only some restaurants will be ready
The Salt Lake Tribune, April 24, 2024 | Here is an update on the food and drink businesses that have already opened and are scheduled to open eventually in this high-end neighborhood, which is spread over nearly a full city block between 500 South and 600 South from 300 West to 400 West.
Urban Hill • This fine-dining restaurant, operated by the Park City proprietors of Hearth and Hill and Hill’s Kitchen, opened in 2022. Executive chef Nick Zocco was named as a regional finalist for 2024 in the esteemed James Beard awards earlier this month.
Price of eating out grows faster than price of buying groceries
KUTV, April 15, 2024 | Urban Hill, an upscale eatery nestled in downtown Salt Lake City, grapples with this reality.
“Our biggest cost is labor,” said Brooks Kirchheimer, co-founder of Urban Hill and its a parent company Leave Room for Dessert. Still, the restaurant remains committed to its employees, offering benefits like health insurance and 401(k) plans.
In the face of escalating costs, Kirchheimer continually assesses menu offerings to ensure viability. When the price of scallops soared last summer, he made the tough decision to remove them from the menu, prioritizing affordability for patrons. “If I’m not going to pay that, why would I expect a guest to pay that? It’s not the right thing to do,” he said.
Kirchheimer said his restaurant strives for the right combination of good food, good ambiance and good value.
ELEVATING PALATES IN SALT LAKE: MEET THE MASTERMINDS BEHIND THE CITY’S CULINARY RENAISSANCE
Visit Salt Lake, April 9, 2024 | Chef Nick Zocco of Urban Hill.
This innovative New Mexico-born chef is making waves in local and national culinary circles as a James Beard Foundation Best Chef Semifinalist and winner of Outstanding Restaurant of the Year 2024 from Salt Lake Magazine. Chef Zocco spearheads the team at Urban Hill, a high-end downtown establishment. After distilling his culinary perspective at venues like Bobby Flay’s Mesa Grill in Las Vegas, Chef Zocco is known for bringing the bright, earthy flavors of his home state to any menu he designs.
Two Salt Lake City chefs named finalists for James Beard Award
KUTV, April 6, 2024 | Two chefs in Salt Lake City have been named as finalists for a James Beard Award: Nick Zocco, executive chef at Urban Hill, and Ali Sabbah, chef and owner of Mazza.
The two are finalists for Best Chef in the Mountain Region which includes Colorado, Idaho, Montana, Wyoming, and Utah.
“It’s incredible,” said Zocco.
While he has been working in the restaurant industry for more than 20 years, this is Zocco’s first nomination.
“I honestly have been super humbled by the whole thing,” Zocco said. “All that hard work has come to fruition in a sense.”
Two Salt Lake City chefs named James Beard Award finalists
ABC4, April 4, 2024 | The James Beard Awards are seen like the Oscars of the restaurant world, with the mission to recognize “exceptional talent and achievement in the culinary arts”.
One of the finalists from Salt Lake City is Nick Zocco, the executive chef of Urban Hill, which has been open for just over a year in the newly built Post District.
In an interview with ABC4, Zocco said when he grew up, he always knew he wanted to be a chef, and has spent over 20 years in the industry working in restaurants in New Mexico, Las Vegas and Utah.
He was excited to be a part of the team as Urban Hill opened.
Chefs from two Salt Lake City restaurants are regional finalists in the James Beard culinary awards
The Salt Lake Tribune, April 3, 2024 | Urban Hill, a fine-dining restaurant where Zocco is executive chef, opened in 2022 in Salt Lake City’s Post District.
On Wednesday, Zocco told The Salt Lake Tribune that he was “ecstatic” over his finalist nomination.
“I think this is just a really good thing for Salt Lake City itself,” he said. “The culinary scene in Salt Lake City is changing pretty rapidly. … To be part of it is really exciting and fun. I hope we get more people out to Urban Hill and see what we’re doing because we have a lot of great people working behind us. Zocco continued, “I’m super thrilled obviously for myself but everybody else as well. Hope it brings some good luck to us down the road.”
CONGRATS TO JAMES BEARD AWARD FINALISTS IN UTAH: ALI SABBAH OF MAZZA AND NICK ZOCCO OF URBAN HILL
Salt Lake Magazine, April 3, 2024 | The James Beard Foundation (JBF) just came out with their 2024 Restaurant and Chef Award Finalists. “The James Beard Foundation’s Restaurant and Chef Awards are one of five separate recognition programs of the James Beard Awards. The awards recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive.”
Urban Hill has been open for just over a year, and Chef Nick Zucco has already made an impact on the Utah local dining scene. With a modern menu that is deceptively simple, he brings southwestern flavors to the mix as well. Urban Hill was one of our restaurants to watch at last year’s dining awards, and it is nice to see them fulfill their early promise. Stop in for dinner. But also, don’t miss out on brunch.
Two Salt Lake Lake City chefs progress to James Beard finals
Gastronomic, April 3, 2024 | The recognition for Zocco is the latest hat tip for the talented toque. Earlier this year, Urban Hill was declared Utah’s outstanding restaurant of the year by the Salt Lake Magazine; Zocco being a key component of that success.
Two Salt Lake City chefs named James Beard finalists
Building Salt Lake, April 3, 2024 | Two Salt Lake City chefs were named finalists for the prestigious James Beard award this morning, up from just one last year.
The list includes Urban Hill chef Nick Zocco, whose restaurant quickly became a fine dining anchor for the newly built Post District in its first full year of being open.
The James Beard Award is considered one of the highest honors in the restaurant world. The foundation named a longer list of semi-finalists earlier this year, which included a longer list of Salt Lake restaurateurs.
2 Salt Lake City chefs named James Beard Awards finalists
Axios, April 3, 2024 | Two Salt Lake City chefs on Wednesday were named James Beard Awards finalists.
State of play: Mazza Cafe’s Ali Sabbah and Urban Hill’s Nick Zocco are finalists for best chef in the mountain region, which includes Colorado, Idaho, Montana, Utah and Wyoming.
Other finalists are Brandon Cunningham from Social Haus in Montana; Matt Vawter from Rootstalk in Colorado; and Penelope Wong from Yuan Wonton in Colorado.
Why it matters: A James Beard award could elevate a chef’s career or lure more foodies to Salt Lake City.
Dinner and a Show: 8 places to grab a bite before your theater experience
Studio 5, March 7, 2024 | Urban Hill isn’t your typical steakhouse. You’re not just getting a huge slab of meat, but delicious flavors and tastes all around. Here’s why it’s a hit:
Highly Rated: Urban Hill has been making waves for the past two years. Trust the locals—they know their food!
Not Just for the Guys: While playfully called a “steakhouse for the girls,” it’s really for anyone who craves more than a plain slab of meat. Get ready for inventive dishes.
Utah’s best restaurants crowned in this week’s dining awards
Gastronomic, February 27, 2024 | It’s impossible to taste every plate and place. Trust me, I’ve tried. The dining awards are a temporal tip of the hat to the judging panel’s tastes of the past year; dining experiences that lingered long in the mind after the check was settled. It might not be your list, but this list was ours, the flavors that framed a year of eating around the Wasatch:
2024 OUTSTANDING RESTAURANT OF THE YEAR: URBAN HILL
Salt Lake Magazine, January 26, 2024 | Last year, we named Urban Hill one of our four restaurants to watch. The Salt Lake outpost of Park City’s Hearth & Hill announced its presence with authority when it opened in the Post District in 2023.
Now it’s an outstanding representation of what can happen when dedicated owners put their money where our mouths are. Owner Brooks Kirchheimer and his family have hired the best in the business, namely, Executive Chef Nick Zocco and a supporting cast of service standouts. The food on the plate is bold, the delivery is educated and efficient without being officious or pedantic and the wine glasses are always full of selections from a daring list. Awards panelist Stuart Melling summed up our thoughts. “Everything they do is so high-end and thoughtful,” he says. “They actually pay their staff a living wage that translates into service quality. Every time I go, I inevitably have some weird question for the server like, ‘Is this preserved lemon in the jus?’ and they ALWAYS know the answer. I have yet to stump them.”
SALT LAKE MAGAZINE’S 2024 DINING AWARDS
Salt Lake Magazine, January 26, 2024 | It’s the Eternal Question. “Where Should We Eat?”It’s a query that we ask ourselves as hunger sets in. It’s a question that couples and families text message around wildly as the dinner hour approaches. It’s a question that your out-of-town guests prod you with before arrival (but too late to make a reservation). The answer is often dull, “the usual spot” or “dunno, pizza?” Let’s remedy that. Eating out is about more than sustenance. It’s about company, friends and someone else doing the dishes. Each year, Salt Lake magazine gazes upon the dining landscape and presents its choices for our Dining Awards issue. These are experiences that will enliven your answers to the Eternal Question. They will challenge your palate with thoughtful and local solutions to the riddle. So without further fuss, we present our 15 Best Restaurants of 2024, including our Outstanding Restaurant of the Year, a collection of locales that are such standards that we name them Utah Classics, four restaurants to watch and five superlative standouts in the industry.
The Executive Chef from “Urban Hill” is nominated for his first James Beard Award
The Place, December 26, 2024 | SALT LAKE CITY, Utah –
Executive Chef Nick Zocco from Salt Lake City’s “Urban Hill” was recently nominated for his first James Beard Award.
The Award recognizes exceptional talent and achievement in culinary arts. Chef Nick is up for the award in the Mountain Region which includes Utah, Colorado, Idaho, Montana and Wyoming.
Chef Nick joined us in our kitchen with a recipe for Golden Eagle Sablefish, which is known as the “wagyu of the ocean”. It is served at “Urban Hill” with potatoes, broccolini, gochujang citrus glaze, smoked bone broth dashi, and benne seed.
“Urban Hill” is an acclaimed fine dining destination and is helping to put Salt Lake City on the map as a nationally recognized hospitality destination.
Chef Nick has been at the helm of the restaurant since its conception and over the years has led the team to national notoriety, including being a favorite brunch spot of “The Real Housewives of Salt Lake City”.
It features an oyster bar, a wood-fired grill, curated wine selection, expansive lounge and private dining and patio areas.
Executive Chef Nick Zocco joined us with a recipe for Pacifico Striped Bass with Carolina Gold Rice, Cashew, Yuca, Artichoke, Pickled Onion, Cascabel Chili in Pineapple Sauce.
UTAH CHEFS AND RESTAURANTS WITH 2024 JAMES BEARD AWARD NODS
Salt Lake Magazine, January 25, 2024 | This week, the semi-finalist list for the 2024 James Beard Foundation (JBF) awards came out, and Utah came out with six illustrious semi-finalists. In the words of the JBF, “The James Beard Foundation’s Restaurant and Chef Awards are one of five separate recognition programs of the James Beard Awards. The awards recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive.” In other words, the awards are what I would term the Oscars of food in the United States.
Utah received some solid recognition this year in terms of semi-finalists. While the Mountain region overall is less represented in the general categories than major metropolitan areas on the coasts, it is worth noting that since the creation of the Mountain region, we’ve made a strong showing in our state.
This year, there are six semi-finalists from our great state, including Outstanding Bakery, Outstanding Hospitality, and Best Chef Mountain Region. So, with a virtual drumroll, here are this year’s James Beard Semi-Finalists from Utah.
Urban Hill has been open for just over a year, and Chef Nick Zocco has already impacted the Utah local dining scene. With a modern menu that is deceptively simple, he also brings southwestern flavors to the mix. Urban Hill was one of our restaurants to watch at last year’s dining awards, and it is nice to see them fulfill their early promise. Stop in for dinner, and don’t miss out on brunch.
Utah chefs and restaurants recognized in 2024 James Beard awards
Gastronomic Salt Lake City, January 24, 2024 |
The first big date on this year’s food calendar has arrived – today sees the wraps taken off the eagerly anticipated semi-finalist list for the 2024 James Beard Foundation (JBF) awards; the JBF ostensibly being the North American answer to Europe’s heavily worshipped Michelin awards. Say what you like about award contests and pageants – everyone wants to win one. And everyone puts the trophy on their mantle.
The unveiled list sees the Beehive receive six nods for excellence, across three categories. Four Utah toques get a hat tip in the best chef mountain region category this year; a geographic grab bag created in recent times that encompasses the talents of chefs from Colorado, Idaho, Montana, Utah, and Wyoming.
The fourth name this year is Nick Zocco (pictured top) of Urban Hill. Zocco is the anchor of an excellent food and beverage team, making his way from Park City’s Tupelo, and the bright lights of Las Vegas before that. The menu at Urban Hill is unmistakably his, New Mexico fingerprints indelibly making a mark all over the place. I first previewed the restaurant in December 2022 with a follow-up piece on their brunch service six months later. I’ve been back time again these past twelve months – it’s my pick for Utah’s brightest restaurant right now (something I recently spoke about with City Cast here on this podcast about Michelin dining in Utah).
Valter’s Osteria and SLC chefs named James Beard semifinalists
Axios Salt Lake City, January 24, 2024 | Six Salt Lake City restaurants and chefs on Wednesday were named 2024 James Beard Awards semifinalists.
Why it matters: The James Beard Foundation each year celebrates the top restaurants and chefs across the country. The honor could elevate a chef’s career or lure more foodies to an eatery or city.
Between the lines: Utah received fewer nods compared to last year’s 11 restaurants and chefs nominated as semifinalists.
Despite working in restaurants for over 20 years, Urban Hill executive chef Nick Zocco said he never imagined becoming a James Beard semifinalist.
The fine-dining establishment opened to much fanfare in the up-and-coming Granary District just over a year ago. Zocco said he’s proud of what he and his team have accomplished in a short amount of time.
“I kind of just created something that I think is a little bit more diverse than what Salt Lake has seen over the past 10 years or so,” he said, referring to the restaurant’s Southwestern flair and attention to ingredients. “I want to see Salt Lake grow into a big culinary destination,” he said.
Two Utah restaurants, 4 chefs named as semifinalists in prestigious James Beard awards
Salt Lake Tribune, January 24, 2024 | Two Utah restaurants and four Salt Lake City chefs have been named as semifinalists for 2024 in the esteemed James Beard awards, which “recognize exceptional talent and achievement in the culinary arts,” according to the The James Beard Foundation’s website.
Four Utah chefs were included among the 20 regional semifinalists in the Best Chef: Mountain category, which covers Utah, Colorado, Idaho, Montana and Wyoming:
• David Chon, Bar Nohm, 167 W. 900 South, Salt Lake City.
• Dave Jones, Log Haven, 6451 Mill Creek Canyon Road, Salt Lake City.
• Ali Sabbah, Mazza Cafe, 1515 S. 1500 East, Salt Lake City. (Sabbah was a finalist last year, the first from Utah to get such an honor.)
• Nick Zocco, Urban Hill, 510 S. 300 West, Salt Lake City.
Leading the Vanguard for Wine at Urban Hill in Salt Lake City
Wine Spectator, January 24, 2024 | Salt Lake City isn’t known as a wine destination, thanks to Utah’s control-state laws, but some select restaurants are leading the vanguard for exceptional, diverse programs in the state capital. One such spot is Award of Excellence winner Urban Hill, located within a newly built residential district in the heart of downtown, where the comfort and heartiness of Southwest cooking melds with techniques from across the globe.
“The wine scene in Salt Lake City is as explosive as ever,” said Bijan Ghiai, wine director for the restaurant, which opened in late 2022. “From the outside looking in, I am sure it seems a bit restrictive in comparison to many other states, but I think that is only an opportunity for us in this industry and community to get creative.”
Fab Flavors of 2023
Utah Stories, December 29, 2023 | Urban Hill is an eye-popping restaurant that opened this year making a mark in the new, $200 million Post District development that’s revitalizing the gone-to-seed Granary District. There are so many tantalizing options for the taste buds on the Urban Hill menu, not to mention an enviable wine and beverage list. But my favorite dish there is Executive Chef Nick Zocco’s Roasted Chicken entree. The half-roasted, skin-on chicken was cooked to perfection and served Middle Eastern style with Moroccan couscous, fava beans, sauteed farm greens, harissa, and natural jus which was poured onto the chicken by our server, Cameron, at the table. It’s the winner of this year’s Chicken Challenge – a contest that runs continually in my mind.
BIJAN GHIAI OF URBAN HILL: MANAGING A RESTAURANT BAR IN SALT LAKE CITY
Chef’s Roll, November 29, 2023 | Urban Hill is the fine-dining concept of Utah-based restaurant group Leave Room for Dessert Eateries from rising restaurateur Brooks Kirchheimer (Utah Business‘ “40 Under 40” for 2023). Running the immaculate bar program is Bijan Ghiai, bar director at Urban Hill, who has been working behind the bar since he was 19 years old.
Ghiai started working at a locally-owned Utah-based winery, La Caille, where wine quickly became a passion. Ghiai’s depth of wine and spirits has evolved over the years and has influenced the selection at Urban Hill, which pays homage to bio-diverse and low-intervention wines.
Regarding spirits, Ghiai focuses on having an array of classic offerings while showcasing unique liquor and aperitif selections, many of which he had to newly establish through the state of Utah’s rigorous DABS. Think special Italian amaro and Caribbean rum pours, while on the cocktail side, off-menu specials like the Kalamata olive dirty martini.
We spoke to Ghiai about running a bar program in Salt Lake City and his favorite cocktail as of late.
Five steaks worth splurging on around Salt Lake City
Gastronomic Salt Lake City, October 27, 2023 | Urban Hill’s 20 ounce ribeye ($110) is sourced from Creekstone Farm and is the prime choice. The sharable steak is dry-aged for 28 – 32 days and is plated with whipped potatoes and peperonata sauce. It’s perfectly grilled over the wood-fired grill. For sure consider asking for a kitchen-facing seat so you can watch the action directly over the impressive Grillworks setup.
It’s clear chef Nick Zocco and his team have things dialed in on that grill. “Our preference is based on the fact that we can offer to our consumer an outstanding cut of beef and keep our price point relative to the market,” says Zocco. “With flavors coming off our [grill] a combination of oak and applewood, we also add mesquite charcoal to our fuel mix. These three components offer an exceptional flavor profile you will not find from a regular gas grill or broiler. It adds the primitive aspect of our ancestors. We can control the steaks cooking with higher heat or just a little more smoke to make this one of the best steaks we have to offer.”
UTAH’S MOST LUXURIOUS BURGERS – READY FOR A SPLURGE?
Gastronomic Salt Lake City, September 25, 2023 | Over to the Post District now and a recent addition to a fresher menu at Urban Hill. Chef Nick Zocco’s burger uses a smash stye patty before leaning into Zocco’s Southwestern roots with hatch chiles. Also joining the fray, smoked bacon, lettuce, tomato, onion, American cheese, pickle, and lemon rosemary fries with malt vinegar aioli.
Chef Zocco was eager to explain the orgins of this one with me, writing, “Our burger was inspired by the burgers I grew up eating in New Mexico. It’s a traditional burger that keeps things fairly simple, but well prepared. It’s really the green chile that makes the burger what it is. If not for the high quality chile with some good level heat, it’s not going to be the same.
Our burger also adds smoked thick bacon, not something you will find on every burger in New Mexico, but bacon is alway welcome in my belly and in my opinion! This adds that extra level of fat, salt and smoke. We choose to use a brioche bun made here in SLC from Stoneground Bakery. It holds up and offers a nice soft chewiness to the texture and soaks up all the juices! Our beef is Niman Ranch beef, ground in small batches at local beef company Wasatch Meats. Typical blends include chuck, round. ribeye cap and what’s referred to as ‘steak trim’. Niman Ranch offers high quality products from a network of small Ranchers, and they truly care about sustainable and humane agricultural practices.”
Camera-hungry mothers and Easter bunny scares on the latest episode of ‘The Real Housewives of Salt Lake City’
Deseret News Salt Lake City, October 18, 2023 | Next, we find Whitney Rose and her husband, Justin, at Urban Hill, one of Salt Lake City’s newest and hottest restaurants. They order filets and discuss the state of their marriage, which I have no problem with, but they do it just a few inches away from patrons at other tables and it would be tough for me not to eavesdrop if I was one of those other patrons.
Urban Hill is a foodie’s heaven – Pacifico Striped Bass recipe by Urban Hill restaurant
The Place, October 17, 2023 | SALT LAKE CITY, Utah – Award-winning Hearth and Hill restaurant and Hill’s Kitchen cafe & catering are known as gathering spots in Park City.
Now the local owners are bringing their vision to a beautiful new restaurant in Salt Lake City called Urban Hill.
It features an oyster bar, a wood-fired grill, curated wine selection, expansive lounge and private dining and patio areas.
Executive Chef Nick Zocco joined us with a recipe for Pacifico Striped Bass with Carolina Gold Rice, Cashew, Yuca, Artichoke, Pickled Onion, Cascabel Chili in Pineapple Sauce.
Experience fine, family dining in the heart of downtown Salt Lake City
Good Things Utah, June 17, 2023 | SALT LAKE CITY, Utah – Urban Hill combines great food with good vibes for a delightful dining experience.
While Urban Hill is one of downtown Salt Lake City’s newer fine dining destinations, it’s creators are not new to Utah’s culinary world. Restaurateur Brooks Kirchheimer has experience managing some of the best resort restaurants in Utah as well as developing his own delicious destinations – Hearth and Hill, and Hill’s Kitchen – both located in Park City’s Kimball Junction area. For Kirchheimer, it’s all about family dining.
Taste Utah gives us a sample of the menu and atmosphere available at Urban Hill.
URBAN RENEWAL Vital, Vibrant Cuisine & Ambiance at Urban Hill
Utah Stories, June 9, 2023 | Well, it took me a while to get there. But well worth the wait was a visit to Urban Hill restaurant, which opened back in December on the new, $200 million Post District development that’s revitalizing the gone-to-seed Granary District. In December, Park City’s family-owned restaurant group Leave Room for Dessert Eateries (LRFDE) launched Urban Hill, an eye-popping eatery and bar that would be right at home in any of the world’s glitzy urban centers.
LRFDE Co-owner Brooks Kirchheimer and his talented team previously opened the wildly popular Hearth and Hill in Park City, and then Hill’s Kitchen cafe and catering. About LRFDE’s foray into SLC with Urban Hill, Kirchheimer said, “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.” Mission accomplished, I would say.
Brunch now on the menu at one of Utah’s very best restaurants
Gastronomic SLC, June 8, 2023 | Hand on heart, brunch never finds me in my cheeriest of moods; forced from comforting covers, usually dragged to a menu of ineffectual coffee and poorly executed eggs. As much disdain as I have for the brioche, I have logarithmic levels of lividity for a clumsy sunny side up. If you see me out in the weekend world before noon, know that I am more than likely unhappy with the state of affairs. There’s always an exception to the rule though. A couple of Sundays ago Urban Hill took the wraps off their new brunch service, and hot damn, even this bleary eyed brunch denier could get on board.
With Bijan Ghiai (formerly Pallet, Copper Onion) at the wheel behind the bar, it goes without saying the lineup of eye openers are intelligent and balanced. The bloody Mary might be the best in the city – there I said it. Actually someone else said it to me, and I tend to agree. It’s a grown up reworking of those nightmarish interpretations spiked with strips of bacon and miniature cheeseburgers. Here the drink is given an umami slap, literally around the glass with green salt – dried and ground sea beans to you and me. On top, shiso leaf, parmesan cracker and salty sardine. You’ll forget the swanky digs of the restaurant when you lick the glass clean. Ok, maybe just me.
FIRST BITE: URBAN HILL BRUNCH
Salt Lake Magazine, June 5, 2023 | Urban Hill was one of my top restaurants to watch when it opened late last year. And they have lived up to my expectations. So when I heard that they were launching Urban Hill brunch on the weekends, I have to confess, I got really excited. The menu takes a charming journey from the ocean to Chef Zocco’s native New Mexico, with a sweet taste from childhood thrown in for good measure.
But before we get into the food, we must talk about the most important element of brunch: the cocktails. On the Urban Hill Brunch menu, they are called “restoratives,” which makes me feel so much healthier in my day drinking. Bijan Ghiai, the beverage manager, put together a creative and playful beverage menu that now extends to brunch. My Urban Bloody Mary was salty and sharp with a brush of heat from the horseradish, which I love. I’m always on the hunt for the most savory, spicy Bloody Mary, and this one filled the bill. Bonus points: it was a work of art. Topped with a shiso leaf, pickled Spanish piparras peppers, and, best of all, a smoked sardine, it checked every savory box. I would come back for this cocktail alone. Another unique restorative at Urban Hill Brunch is the Café Brûlot which fed my morning coffee addiction and paired it with cognac. The spiced amaretto crema and mole bitters rounded things out.
The Post District is poised to be the new “it” neighborhood in Salt Lake City
Utah Business, March 17, 2023 | It’s an early Thursday evening inside of Urban Hill, and the recently opened restaurant is bustling. Urban Hill employees—or “associates,” as they are referred to here—mix cocktails at the bar and prep dinners at the raw bar attached to the open kitchen. Bottles glisten inside a sparkling wine room lined wall-to-wall with hand-selected flavors, and the sommelier is on-hand to discuss which wine pairs best with each menu item.
Patrons are spread out around the restaurant. Some are sitting bar-top watching the action unfold; others are nestled in tables by the fireplace in a space connected to a spacious patio—one of two spots in the fine-dining restaurant designed specifically to host events.
Though busy, the atmosphere is calm and collected, comfortable yet glamorous. Dining inside of Urban Hill feels like being let in on a secret that soon enough, everyone will know.
The Salt Lake Tribune, December 4, 2022 | Urban Hill is set to open this month downtown, in the new Post District development.
The company that owns two of Park City’s better-known restaurants — Hearth and Hill and Hill’s Kitchen — is getting ready to open its first restaurant in Salt Lake City, in a new downtown development.
Urban Hill, set to open Dec. 15, will be located at 550 S. 300 West — one of the first businesses to open in the Post District, a major development that’s been in the works for more than two years.
“We’ll be the first restaurant in a part of Salt Lake that we’re quite confident and optimistic will become a very vital, energetic part of the city,” said David Kirchheimer, co-owner of Leave Room For Dessert Eateries, the group that owns all three restaurants.