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An avant garde, new american restaurant


(206) 708-6836 / Reservations

2209 Queen Anne Ave N

Tues - Sun 5pm - 10pm

CELEBRATE NEW YEAR'S EVE WITH US. MENU AVAILABLE NOW.

Eden Hill now includes a 20% service charge to all guest checks. Learn more.

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An avant garde, new american restaurant


(206) 708-6836 / Reservations

2209 Queen Anne Ave N

Tues - Sun 5pm - 10pm

CELEBRATE NEW YEAR'S EVE WITH US. MENU AVAILABLE NOW.

Eden Hill now includes a 20% service charge to all guest checks. Learn more.

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 specializes in his tasting menu, a six to nine course meal highlighting the best his kitchen produces. For the less hungry, an a la carte menu is also offered.

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

Cultured Buttermilk

roasted corn suspended soup with red shrimp

strawberry tonka poached strawberry, spruce, nasturtium, mint cream

strawberry

tonka poached strawberry, spruce, nasturtium, mint cream

brisket maple verjus braised wagyu brisket, garden radish, nettle, petite carrot, sorrel, onion, pickled radish

brisket

maple verjus braised wagyu brisket, garden radish, nettle, petite carrot, sorrel, onion, pickled radish

eden hill

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

Cauliflower "Chilaquiles"

green cabbage, manchego creama, fermented jalapeno and chive blossom hot sauce

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Menus


Menus


Updated 2017.11.11

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Reservations


We accept reservations for the 18 seats at our dining table and bar.

Reservations


We accept reservations for the 18 seats at our dining table and bar.


Eden Hill uses Resy to manage online reservations. Please click the Resy link below to make your reservation.

Book your Eden Hill reservation on Resy

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 eight require a private event. Please fill out a Private Event Form, call (206) 708-6836 or email info@edenhillrestaurant.com for more information.

 

Reservation Policies:

Reservations are taken for all seats in the restaurant, designated by "window table," "bar seats," and "dining room." 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 24 hours in advance or if your party decreases in size without prior notice. If offered, a re-scheduled reservation must be honored to avoid a cancellation charge. 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. 

Ticket Policies:

Tickets are sold for the tasting menu and grand tasting menu only. Tickets are refundable up to 48 hours in advance of the reserved date and time. Changes will not be accommodated after 48 hours. Tickets are unavailable to purchase 24 hours in advance. Parties arriving more than 15 minutes late to their ticketed tasting menu will received a shortened tasting menu. 

Ticket policies may change for special events, such as holidays and restaurant events.

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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 a 2016 and 2017 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

BEVERAGE DIRECTOR

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.

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Gillian Diedrick

Server

A Seattle native, Gillian's served at several restaurants across the country, including Dot's Charcuterie and Bistrot, Taylor Shellfish Oyster Bar, and Vestal. Gillian lives in Ballard with her husband and her favorite animal is the pygmy marmoset.

 

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.

Giuilia Cole

Dishwasher/pantry

Born in Houston and raised in Miami, Giulia moved in Bellevue in 2008 and fell in love with cooking through Newport High School's culinary arts program. She's previously worked for Miller's Guild, Harvest Vine, Molly Moon's Ice CreamBrunswick & Hunt and Le Grand Bistro. She lives on Capitol Hill and her favorite animal is the siberian husky

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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.

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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.

FRANCO MAGOFNA

DISHWASHER

Raised in Graham, Franco decided to pursue the culinary arts after graduating high school in 2016. Franco's previously worked at Naka. He lives in West Seattle with his sister and brother-in-law, and his favorite animal is Squirtle.