For its next pop-up concept, Hill’s Kitchen Park City is serving new flavors over the upcoming holiday weekend with “Masala Weekend,” a three-night Indian food concept created by Chef Michael Nelson. The event will run from 5 to 9 p.m. Friday through Sunday.
For Hill’s Kitchen Park City Executive Chef Evan LaValley, the event is as much about innovation as it is about hospitality, and it taps into growing trends in the restaurant industry.
“Pop-ups like this usually begin as a way to break free from the constraints of a core menu, explore popular culinary trends and create more story-driven dining experiences,” LaValley explained. “Indian cuisine, in particular, is one of the fastest-growing cultural food trends in the U.S., making it a natural inspiration for us.”
LaValley said that the temporary nature of pop-ups allows his chefs to focus on a singular vision while creating a more memorable experience for diners.
“The formula tends to be simple but intentional: a clear theme, a short run of dates, a focused menu and a strong point of view,” he said. “For our team, it’s incredibly fun because it allows for more creativity and collaboration. We get to test new ideas, receive direct guest feedback and evolve our menus much more quickly.”
The idea for Masala Weekend came from Chef Nelson, Lavalley said, who wanted to introduce more of its influence into Hill’s Kitchen offerings.
“The concept grew from a mix of inspiration and opportunity,” Lavalley said. “Chef Michael has always had a deep appreciation for Indian cuisine.”
The event’s name was chosen to capture the warmth and energy associated with Indian cooking and culture.
“The name itself reflects the spirit of the event. ‘Masala’ evokes warmth, spice, comfort and energy,” LaValley said. “Pairing the concept with a holiday weekend helped position it as more than just dinner service; it feels like an experience or special event.”
The menu includes familiar comfort foods with opportunities for guests to try something new, and it reflects LaValley’s desire to keep growing as a cafe and catering program, he said.
“We wanted to create dishes that feel approachable while still encouraging guests to explore new flavors and customize their experience,” LaValley said.
Diners can expect classic Indian dishes, including tikka masala, biryani, vegetable samosas and garlic naan, and for sweets, a bruleed kheer rice pudding and mango lassi. The emphasis on shareable plates and layered spices is also intentional, encouraging guests to connect over food in a more communal setting.
“The menu highlights … dishes that naturally create a more communal dining experience among family and friends,” LaValley said. “It also gives our team valuable insight into guest preferences and helps us better understand the community’s appetite for cuisines that may feel new or unfamiliar to some diners.”
Beyond the menu itself, Hill’s Kitchen sees pop-ups as a way to build stronger relationships with guests. Plus, for the culinary team, it’s just plain fun.
“Our pop-ups create something rare. They transform a familiar space into something unique and unexpected. Regular guests have a reason to return and experience something new, creating a sense of excitement and curiosity around ‘what’s next,’” LaValley said. “They’re an important part of our growth as a culinary team and a way for us to share that evolution directly with our guests.”