Latest news with #UrbanHill
Axios
23-07-2025
- Entertainment
- Axios
Salt Lake City chef beats Bobby Flay with chile relleno win
Urban Hill chef Nick Zocco brought his southwestern flair to Food Network's "Beat Bobby Flay" — and walked away with a win. Why it matters: It's a notable victory that could put Salt Lake City's fast-growing culinary scene on the map. Driving the news: The "Beat Bobby Flay" episode — "Is It Getting Chile in Here?" — aired last Thursday. Catch up quick: Zocco, a two-time James Beard Award nominee, told Axios the toughest part was inventing standout dishes under the clock — and ignoring noisy judges. Zocco said a show recruiter contacted him in January. He filmed in New York soon after, giving him less than a week to prep. The morning of the show's taping, Zocco said he confidently turned to his wife and said: "I'm winning this competition." Spoiler alert: Zocco won the competition's first round against Austin-based cook Stefanie Torres with his pork albondigas. In the end, Zocco blew away judges with his signature dish — lump crab chile relleno with black bean and New Mexico red chile sauce — defeating Flay's chorizo version. Flashback: It wasn't Zocco's first interaction with Flay. Zocco formerly worked as a sous chef for Flay's Mesa Grill in Las Vegas, which gave him an advantage. "I came up with something that wasn't necessarily traditional, but I know the flavor profiles were there and I didn't follow suit to what Bobby's style was," he noted on what tipped the scales to his victory. Zocco noted the show's competitive nature reflected the constant demands he faces in the kitchen.
Axios
05-05-2025
- Business
- Axios
Salt Lake City restaurants prepare for tariff-driven uncertainty
Utah restaurateurs are bracing for economic uncertainty due to Trump-imposed tariffs. Why it matters: The restaurant industry's thin profit margins mean any economic or supply disruption could impact its bottom line, prompting eateries to cut staff, shrink menus, reduce hours and in some cases close down. As restaurants continue to emerge from the pandemic, the latest trade war adds fresh strain — especially on businesses that rely on imported goods. State of play: Brooks Kirchheimer, who co-owns Urban Hill, Hearth and Hill and Hill's Kitchen, said his business is taking a proactive stance toward changes in the market. It's why he employs a full-time data analyst to stay on top of trends and keep an eye on shifting costs. He's recently prepared for potential higher price tags by buying things ahead of time, including catering supplies. What they're saying: "We're constantly evaluating the food costs and other costs on a daily basis to make sure that in an industry that already has such low-profit margins that were on top of very challenging and wavering economic times," he told Axios. Former state Sen. Derek Kitchen, owner of Laziz Kitchen, said the tariffs have led his suppliers to stop selling the aluminum takeout containers his restaurant relies on. Rates on food imports, including olive oil, have also risen significantly. Other goods have increased by 20% to 40%, he said. "We're bracing for a complete change to our supply chain, and it's forcing our team to scramble," he told Axios. So far, Kitchen said his business has absorbed rising prices, but he doesn't know how long that can last. What we're watching: If the economic uncertainty continues, Kirchheimer and Kitchen said, they anticipate fewer independently owned restaurants opening in Salt Lake City.
Axios
07-04-2025
- Business
- Axios
Why the owners of Hearth and Hill stayed put after historic Sugar House fire
Not even one of Salt Lake City's worst blazes could deter restaurateurs Brooks and David Kirchheimer from opening Hearth and Hill, their fourth restaurant. State of play: A fire tore through The Residence at Sugar Alley in Sugar House on a late night in October 2022 as it was under construction. It burned for seven days, causing $59 million in damages. On the morning of the fire, the restaurant had received a highly coveted liquor license and building permit, according to Brooks. The Kirchheimers could have canceled their lease, but chose to stay and continue building. Driving the news: More than two years later, the elevated, casual eatery is now open on the first floor of luxury, mixed-use development. It's the second Hearth and Hill after its original location debuted in Park City in 2018. Between the lines: It's their second restaurant in Salt Lake City opening at a Lowe Property Group venue. They previously worked with the developer to build the upscale Urban Hill at The Post District. The restaurant's head chef, Nick Zocco, has been nominated for two James Beard Awards. What they're saying: "It's surreal to finally see it come to life," Brooks said. "We're really proud to be a part of the Sugar House community." David acknowledged there are challenges when launching a restaurant in a new building, but emphasized the advantages of collaborating with the same developer. Zoom in: Hearth and Hill features an open kitchen, a horseshoe-shaped bar accompanied by large TVs, and a menu with international flavors, ranging from Vietnamese to Mexican. Unlike Urban Hill, which Brooks describes as a "chef-driven restaurant," this one is "chef-inspired."Hearth and Hill is a "chef-inspired restaurant." A chef-driven restaurant can center around a chef's skills and tastes, while a chef-inspired eatery could be influenced by other factors. What's next: The Kirchheimers are set to open their second Hill's Kitchen location which will be next door to Hearth and Hill this month.
Axios
25-02-2025
- Business
- Axios
Utah bartenders could soon sample cocktails under new bill
Utah bartenders would be allowed to conduct straw tests, a technique used to ensure the quality of a cocktail, under a new alcohol bill released this week. Why it matters: Bartenders from some of Salt Lake City's most acclaimed establishments told Axios last year that the state was enforcing a ban on straw tests, hindering their creativity and forcing them to upend their bar programs. Between the lines: No matter how minuscule the amount, sampling alcoholic concoctions behind the bar is classified as illegal consumption under Utah law, with hefty penalties for a first-time violation. How it works: Straw testing is a common industry practice that bartenders compare to a chef sampling a dish before serving it to a diner. A mixologist dips the tip of a cocktail straw into a drink and places a drop or two into their mouth or on a finger in order to taste test it. Per our analysis last year, it took 70 tests with a cocktail straw from a 4-ounce drink in a martini glass to fill 1 ounce. Zoom in: "It's exciting to see," said Jordon Strang, who has bartended at upscale restaurants like HSL and Urban Hill. For Strang, a proponent of straw tests, the proposed policy change is a step closer to treating bartenders "as professionals who are delivering an artisanal product to a customer" in a state known for its "archaic" alcohol regulations. Context: Utah's alcohol laws are set by state lawmakers — most of whom are members of the Church of Jesus Christ of Latter-day Saints, who generally abstain from alcohol. Zoom out: Oklahoma revised its alcohol law last year to permit sampling, allowing businesses to "provide the level of service their customers have come to expect," according to the Oklahoman representative behind the legislation. The other side: Bar Nohm general manager Clif Reagle told Axios he appreciates Utah's progress on straw testing but warned the bill could raise operating costs, pointing to a proposed state markup on liquor and wine. "If getting the ability to straw test comes at a higher price of goods for the business, I would prefer we stay in the same position," he said. The intrigue: The bill's sponsor, state Sen. Jerry Stevenson (R-Layton), said he included what he calls the "drop in the bucket" measure in the legislation after the restaurant and alcohol industry pushed for it. "Apparently, it's important to some people and some bartenders that they're able to test that particular product," he told Axios. "It just kind of makes us more cosmopolitan."
