An avant garde, new american restaurant
An avant garde, new american restaurant
A chef-owned and operated restaurant, Eden Hill seats 24 diners for seasonal, avant garde, New American cuisine in upper Queen Anne.
Chef Maximillian Petty's menu is designed to be shared. Grab a drink, share a couple of plates, come back tomorrow.
PHILOSOPHY
- Local ingredients first, unless quality is sub par.
- Guests don't have to know how to make a dish or drink to enjoy it.
- Use new techniques and technologies to enhance flavor, not for gimmick.
- Never apologize for your taste preference.
Cultured Buttermilk
roasted corn suspended soup with red shrimp
Charred Octopus
fermented red chili gochujane, carrot yogurt, marcona almond, sesame sponge cake
eden hill
Buffalo Style Veal Sweetbreads
bleu cheese espouma, watermelon radish, pickled shallot
Crispy pig head candy bar
merlot cabbage, serrano, fermented black bean, white pear soup
Cauliflower "Chilaquiles"
green cabbage, manchego creama, fermented jalapeno and chive blossom hot sauce
Menus
Menus
Updated 2016.09.15
Reservations
We accept reservations for the 18 seats at our dining tables. Bar seating is first come, first serve.
Reservations
We accept reservations for the 18 seats at our dining tables. Bar seating is first come, first serve.
By phone
Prefer to make your reservation via phone? You can make a reservations by calling (206) 708-6836. Reservation requests made via voicemail are not secure without a confirmation call.
Special Events & Private Parties
Celebrate with us! Parties larger than 10 require a private event. Call (206) 708-6836 or email info@edenhillrestaurant.com for more information.
Reservation Policies:
Reservations are only taken for table seating. Because of our small size, reservations require a credit card to secure. A $25/pp no-show or cancellation fee will be assessed if you are unable to cancel your reservation at least 48 hours in advance or if your party decreases in size without prior notice. Reservations will be held for 15 minutes after the reservation time, after which they'll be released to walk-in guests.
Reservation policies may change for special events, such as holidays and restaurant events.
The TEAM
The small, professional, tight-knit Eden Hill team shares a passion for creating beautiful meals.
The TEAM
The small, professional, tight-knit Eden Hill team shares a passion for creating beautiful meals.
maximillian petty
EXECUTIVE CHEF/owner
Born and raised in Bothell, Max's career began in his sister's Port Angeles restaurant at age 15. Max studied culinary arts at Lane Community College in Eugene, OR and has worked at restaurants across the United States, including Zaytinya, Creme, King Estate Winery, and Olivia. He was recently named a 2016 James Beard Rising Star Chef of the Year semi-finalist, an Eater Young Gun semi-finalist, one of Austin's Under 40 and Zagat's 30 Under 30. Max lives on Queen Anne with his wife and son, and his favorite animal is the koala.
Chauncey Arkfeld
Server
A Level 1 Sommelier, Chauncey relocated to Seattle from California in 2014 and began working at the Herbfarm. He's a graduate of the Pacific Conservatory of the Performing Arts and has previously worked at Bistro Laurent. Chauncey lives in Madison Park and his favorite animal is Patrick Swayze in Road House.
Brooke Maynard
Server
A native Seattleite, Brooke studied at the Culinary Institute of America in Hyde Park, NY. Previous employers include The Herbfarm, Cucina, and most recently a large cafe group in Colombia. Brooke lives in Kirkland with her new husband and her favorite animal is the jackrabbit.
Jean Atkins
Server
Since Jean moved to Seattle from Tacoma in 2006 she's worked in a variety of Seattle restaurants, coffee houses, and cocktail bars, including Rumba, Canlis, and Victrola Coffee. She lives on Capitol Hill with her collection of plastic dinosaurs and peace lily, and her favorite animal is the pangolin.
Jeffrey Rusynyk
Sous Chef
After working in restaurants in his home state of Ohio, Jeff moved to Seattle in 2015 to challenge his culinary career. Jeff lives in Queen Anne and his favorite animal is the sea otter.
Janet BEcerra
Line Cook
Raised in Kent, Janet's a 2015 graduate of South Seattle College's culinary arts program. Before Eden Hill, Janet worked at Miyabi 45th, the Four Seasons, and most recently La Source in France. Janet lives on Capitol Hill and her favorite animal is the dog.
Aeron Wicks
Line Cook
Born and raised in Seattle, Aeron's previously worked at The Goldfinch Tavern, The Sixgill, and Cafe Campagne. Aeron lives in Lower Queen Anne with his girlfriend and his favorite animal is the himalayan tiger domestic cat.
Noel Gallagher
Hydro-Ceramic Technician
Noel moved to Seattle in 1988 and his first job was working in the kitchen of Star Bistro, igniting a passion for the restaurant industry. He's previously worked at Tilth. Noel lives in SeaTac with his girlfriend and his favorite animal is the cat, duh.
