Two new restaurants are making their debut this season in the Park City area, and an impressive new gingerbread display has been erected at the Stein Eriksen Lodge. Read on to find out more.
Hearth and Hill
Hearth and Hill, a 192 seat upscale casual restaurant will open its doors on December 16th. Brooks Kirchheimer, the former manager of Daly’s Pub at Montage Deer Valley and Sundance’s Zoom restaurant, is the proprieter, with Mia Yue (formerly of Firewood and High West) as the GM. Chef de Cuisine is Adam Walker (formerly of Handle and Yuki Yama). The restaurant is located in Kimball Junction and will offer an eclectic selection of food, such as a daily gyoza selection, hamachi crudo, seasonal soups of the day, ramen, burgers, Korean fried chicken, Utah trout, and filet mignon. Sounds intriguing!
The restaurant has a full bar, a large patio, and a 36-seat private dining room. The restaurant will be open year-round for lunch and dinner, and offers takeout.
1153 Center Drive, Newpark Retail Center (between Jupiter Bowl and Best Buy). More information at www.hearth-hill.com
RIME Raw Bar
Matt Harris, chef/owner of Tupelo Park City, is opening RIME Raw Bar, the world’s first ski in/ski out seafood and raw bar. RIME opens December 20th, and will offer an oyster happy hour ($2.50 oysters from 2-3pm). The menu includes ahi tartare, chowder, crudo plates, chopped salad, lobster rolls, French dips, tacos, and more, along with a selection of various beers, sparkling wines, reds, and whites.
With a tagline of “Where Powder Meets Chowder,” it’s already off to a great start in my book.
RIME is located at the top of the Jordanelle gondola, and is open Thursday through Sunday, 11am – 3pm.
Find out more info at their site: https://www.rimerawbar.com/about/
Viking Gingerbread Display at the Stein Eriksen Lodge
The incredible pastry chef team at Stein, led by Executive Pastry Chef Jeremy Garcia and Corporate Chef Zan Holmquist, have done it again, creating a huge Viking ship made out of gingerbread. The ship features a 13-foot candy cane mast, and 8-foot dragon figure, and 9 feet of gingerbread stretching from bow to stern on each side.
The ship features hundreds of pounds of fresh-baked gingerbread, fondant, cookies, and candy.
“Our annual gingerbread display is one of my favorite ways to impress our guests during the holiday season,” said Jeremy Garcia, Executive Pastry Chef at Stein Eriksen Lodge. “The level of creativity and passion for such an enormous display – entirely constructed of pastries – is a testament to our team’s dedication to ensure the holidays spent at Stein Eriksen Lodge are an unforgettable experience.”
The display is located in the Mountain Lodge at Stein Eriksen. For more information, see their website.