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Service Charge

Beginning March 1, 2017, Eden Hill Restaurant will add a 20% service charge to all guest checks.

Like many Seattle restaurants, we've elected to shift away from tipping to off-set minimum wage requirements and inequity.

As owners, this was a difficult decision for us to make. When we opened Eden Hill, Seattle had already voted in a minimum wage increase and we knew our labor costs would increase at some point. We contemplated a service charge then, but weren't exactly sure how to roll it out and delayed the decision until the stress of launching a business died down. It was when the 9th Circuit Court of Appeals ruled to exclude "back of the house" employees from tip pools, we knew we needed to do something. After crunching numbers for the short history of the restaurant, we've determined it's unsustainable for us not to. 

We're using this opportunity to establish greater pay equity between the front of house and back of house. (As an aside, the only employees working at Eden Hill earning minimum wage already make well above $15/hr; often at least twice as much!)

Starting March 1, 2017 Eden Hill will retain a 20% service charge on all guest checks. After covering the increased B&O taxes (approximately 1%), the remaining funds will be distributed as hourly wages, revenue shares, and benefits. The service charge is unable to be changed or removed.

If you have more questions about our service charge procedures, or comments or concerns about your experience, feel free to reach out by phone (206-708-6836) or email (info@edenhillrestaurant.com). 

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First Year of Eden Hill - Interview with Chef Maximillian Petty

Eden Hill opened for service on Friday, September 4, 2015. I cornered Max for a few minutes to talk about his first year of restaurant ownership, hits and misses, and the future of the Eden Hill.

How has the first year of restaurant ownership been?

Good. They say 'do what you love and you'll never work a day in your life.' Not entirely true, but I've clocked a lot of hours at Eden Hill and I wouldn't do it if it I didn't love every minute of it.

What's been the biggest challenge you've faced?

Space constraints. I knew I was getting into a small restaurant but I've struggled with not enough room to do all my projects from day one. 

And how about the biggest surprise? What didn't you anticipate?

How hard the non-cooking portion of running a restaurant is. The food is just a fraction of running the business and I've learned a lot in the last year about management, taxes, FOH, etc.

Tell me about the Seattle food scene. 

Although it's historic, it's still growing. There are a lot of great restaurants here and we're lucky to have access to some of the best seafood and produce in the world. I'm proud to be a part of it.

You've been reviewed several times. What did one of your critics say that stuck with you the most?

Most of the negative criticism I've gotten is about honing in. I don't disagree, that's why I work hard to be better everyday. I'm young and have time to grow. I'm glad to get the criticism now.

What's the weirdest request you've gotten from a guest in the last year? Did you honor it?

Someone asked me to cook the tartare. I didn't.

Any missteps you learned from? 

No matter what equipment I get or rearranging I do, I can only do so much in such a small restaurant. It's hard for me to accept. I have to be really resourceful with my menu development, plating, and equipment just because of the space we have and the amount of people we do.

How has Eden Hill changed from what you originally envisioned?

Even though it's what I wanted, it's more fine dining than I expected. People asked it of us! They told us to raise our prices and our tasting menu sold really well.

What's in store for year 2?

I want to continue challenging the neighborhood restaurant idea. Keep people guessing about what they'll see on the menu. I'd like to start thinking about a second concept, too.

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Textures Dinner Images!

kumamoto oyster with chili caviar/finger lime/furikake poprocks

kumamoto oyster with chili caviar/finger lime/furikake poprocks

pig skin heirloom tomato/green olive/summer squash/anchovy/fried focaccia

pig skin heirloom tomato/green olive/summer squash/anchovy/fried focaccia

sturgeon caviar fermented new potato/cured lemon/chamomile/living pea

sturgeon caviar fermented new potato/cured lemon/chamomile/living pea

octopus dandelion/burnt honey/barley/squid ink fluid/cucumber seed/xo black garlic sherry

octopus dandelion/burnt honey/barley/squid ink fluid/cucumber seed/xo black garlic sherry

lamb dungeness crab beignet/hot mustard “yolk”/cultured goat milk/red frill

lamb dungeness crab beignet/hot mustard “yolk”/cultured goat milk/red frill

cultured buttermilk golden radish/red shrimp/roasted corn/coconut/chanterelle

cultured buttermilk golden radish/red shrimp/roasted corn/coconut/chanterelle

smelt red veined sorrel/brandy aioli/malt vinegar/pickled peppers

smelt red veined sorrel/brandy aioli/malt vinegar/pickled peppers

wagyu ribeye butter poach/egg butter/kimchi/pommes fondant/veal demi/white cheddar

wagyu ribeye butter poach/egg butter/kimchi/pommes fondant/veal demi/white cheddar

mountain huckleberry vanilla meringue/yuzu/devilwood consomme

mountain huckleberry vanilla meringue/yuzu/devilwood consomme

foie gras beetroot/nocino/filbert/strawberry/butterscotch/whipped creme fraiche

foie gras beetroot/nocino/filbert/strawberry/butterscotch/whipped creme fraiche

curry lemon verbena/preserved lime/shiso

curry lemon verbena/preserved lime/shiso

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Eden Hill visits Fremont Mischief Distillery

We try to support local as much as possible, which is why we started carrying Fremont Mischief gin and vodka several weeks ago. We've been really happy with the products and reached out to the distillery for a tour for more information about the products.

On a chilly July morning we met Kim, outside sales representative, in the courtyard of the distillery. Under the stage and string lights, Kim said the distillery started in 2009 by owners Mike and Patti, both of whom have lived in Fremont for years and owned other businesses in the area before opening the distillery. 

On the side of the tasting room, Fremont Mischief honors the farms they source from in the Skagit and Willamette Valley's with photos and write-ups. Washington law requires craft distilleries to source at least 50% of their product locally, which is part of the reason farms are so important to Fremont Mischief. 

Fremont Mischief's products are made entirely from scratch, which differs from other products. "If you see bottled or labeled by on the back of the bottle, that's where they've just bottled someone else's product," Kim explains. 

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The distillery was surprisingly small for producing 22,000 cases of liquor annually. To start the distilling process, flour and warm water are added to a giant tank and stirred for half a day, which produces sugars. From there, the product is put into a fermentation tank and yeast is added. Fremont Mischief uses a 48 hour yeast and a 4.5 day yeast, which eats the sugar and creates alcohol. Immediately the product is 5-10% alcohol. 

From there, the mixture is put into giant copper chambers where it's distilled by heating. The fumes rise to the top, which go into a condenser and cools into a liquid. The first 10 percent produced is called the "head," which Kim says doesn't taste very good and they toss. The next part is called the "heart," which is the best part. The remaining 30 percent is the "tails," which is a combination of the head and heart.

The distilling process takes several hours and runs everyday. After distilled, the product goes into barrels and is stored across the street from the distillery. 

Fremont Mischief makes and sells whiskey the most. When they decided to produce gin, Mike Googled a recipe for gin online. "Not surprisingly, it wasn't very good," Kim said. He went through 21 rounds of blind taste testing with 600 Adobe employees (neighbors of the distillery) to get it right. Now the gin is steeped with 12 botanicals, including lavender, peppercorn and juniper.

Bottling and labeling takes place on site and is done entirely by hand. Literally every bottle! 

Finally, Mike and Patti strongly believe in giving back to their community. Portions of their sales go to Mary's Place (as alcohol is often a contributing factor to domestic violence) and the Police Commission, among others. 

We've enjoyed selling Fremont Mischief's products and feel good knowing we're supporting a local business. Tours are open to the public, so the next time you're in the area we highly recommend checking it out! 

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2016 Summer Dinner Series!

We're so excited to offer our first Summer Dinner Series! It's an opportunity for us to create special events, partner with local food and beverage professionals, and experiment with food. Please plan to join us for one of our events!

Vegetarian Six Course Tasting - Wednesday, June 29
$100 per person
Summer is the most amazing time in the Pacific Northwest. What better way to celebrate all the incredible produce than a tasting menu exclusively featuring vegetables. 

Martedi Winery Five Course Tasting - Wednesday, July 27. One seating at 7:30 pm
$135 per person, including wine pairings
A family run operation, Martedi Winery produces italian varietals from Washington grapes. We connected with Joseph Miglino, a sommelier and head winemaker, through the Herbfarm and are excited to invite him to Eden Hill for this special dinner.

A Celebration of Textures - Ten Course Chef's Tasting - Wednesday, August 17
$185 per person
Join us as the Eden Hill kitchen uses Modernist techniques to experiment with textures! 

Eden Hill First Year Anniversary - Sunday, September 4
We've decided to shake things up for our first anniversary - literally. FOH and BOH will swap, so the servers will cook and the cooks will serve! It's an opportunity for you to meet the team whose prepared your food for the last year to share your appreciation. (P.S. Chef Max is bartending, so make your bar reservation!) Proceeds will benefit Green Plate Special, a non-profit teaching kids about gardening and cooking.

Reservations are highly encouraged for all these restaurant events and may include bar seating. Please join us!

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Some of our favorite notes

We get special notes from customers all the time. It's so rewarding for us to know we've created the experience they're looking for!

Our server was great, the food was amazing and it was a pleasure to be back to your restaurant. You are doing an excellent job! May God bless your business and you family!
— Janeth
What an experience! Planned a girl’s night last Saturday and everything was over the top fabulous. This will definitely be a place I’d like to bring ‘out of towners,’ and I’ve already been spreading the word at work. Thank you for a wonderful evening!
— Anonymous
I have been twice and both visits were memorable. I appreciated the great wine pairing that I had this last visit. Chef Max, your table visits were so fun - thanks for making us feel special. Our service was impeccable.
— Kathryn

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Mother's Day 2016

Chef's a mama's boy and not afraid to admit it. He's so excited for his first Mother's Day at Eden Hill, and has prepared a special three-course prix fixe menu for the occasion! 

FIRST COURSE

OPTION 1: BEEF TARTARE,* POACHED EGG YOLK, CAPER, PICKLED ONION, SOURDOUGH, MUSTARD

OPTION 2: BEET SALAD, CARA CARA ORANGE, RICOTTA, CABERNET VINAIGRETTE, CANDIED NUTS

SECOND COURSE

OPTION 1: JERUSALEM ARTICHOKE RAVIOLI, SEA BEANS, MINER'S LETTUCE, BLACK TRUFFLE

OPTION 2: HALIBUT CHEEK, WILD GARLIC CHIMICHURRI, LEMONGRASS, ROASTED SALSIFY

THIRD COURSE

OPTION 1: DARK CHOCOLATE SORBET, ORANGE MINT MARSHMALLOW, TOASTED FARRO GRAHAM CRACKER

OPTION 2: ASH RIPENED GOAT CHEESE, SPRING CARROT JAM, HAZELNUT, HOUSE BRIOCHE

The tasting menu costs $45 per person, with an optional $20 wine pairing. We'll only be taking reservations for table seating and will offer a limited a la carte menu for walk-in bar seating. As always, the menu is subject to change without notice at anytime.

Reservations can be made online or by calling 206-708-6836.

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Updates to the Reservation Policy

When we opened Eden Hill, we wanted to accept reservations for parties of 5 or more only. Because our dining room was so small and because we weren't sure of our demand, having availability for guests right when they showed up seemed like the best idea for us.

But before we even opened the doors we got push back. Friends and curious neighbors were hesitant about the idea. "I wouldn't want to come unless I knew I was going to get seated," they'd say. So we listened, and opened our doors accepting reservations.

Six months in and regretfully, we're revisiting our reservation policy again. We've just had too many cancellations and unhonored reservations not to. Our policies, some new, some old, are below:

  • All reservations will require a credit card to secure
  • Cancellations within 48 hours, no-shows, and reservations that decrease in party size without prior notice are subject to a $25/pp fee
  • Reservations are only accepted for table seating
  • Seating requests will be accommodated to the best of our ability but not guaranteed

 Don't get us wrong, we HATE to do this. We understand plans change and life gets in the way. Hell, it's not like we've never had to cancel a reservation! However, we've turned away too many potential customers to not institute some sort of policy that ensures customers will take their reservation with us seriously. No-shows and cancellations, when we've turned other guests away, takes a serious hit to the restaurant's viability. We don't have hundreds of seats or do hundreds of covers every night. Every guest counts, and every one is important to us.

This is where we are today. As with everything about restaurant operations, we're listening to feedback. We'll see how this works for a while and revisit if necessary. 

As always, we sincerely thank ALL our customers for their patronage. We've met so many incredible people through this restaurant. Thank you, from the bottom of our hearts.

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Charlie's Produce

The Eden Hill team spent an hour at Charlie's Produce on an afternoon off to learn more about where our vegetables come from.

Charlie's Produce supplies restaurants and grocery stores with produce all along the West Coast. We've used Charlie's Produce since we opened, because we appreciated their timeliness and commitment to supporting local farmers.

For us, choosing to work with Charlie's was easy. Our sales rep Kevin sends an updated product list daily and we can order with whatever frequency we want, which works great for a restaurant that changes it's menu often. 

Charlie's Produce services over 4,000 restaurants in the Seattle metro area from it's three warehouses in SODO. They have the largest fleet of trucks on the West Coast - you've probably seen them on the road with the cheery Charlie's logo. 

The warehouse is operating 24/7. Kevin took us on a tour of the warehouse, where we got to see all kinds of produce from small, local farms across Washington, Oregon, and California. When local produce isn't available, Kevin is sure to provide us with choices on what we could replace with or source locally.

Working with Charlie's Produce has been an easy choice for us. We support small, local farms and having a company like Charlie's that takes care of the distribution makes it easy for us to connect.

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Inspiration

Inspiration strikes Chef Max in the most interesting ways.

Several years ago Max and I went to Zilker Park's Trail of Lights, a Christmas lights display in an Austin public park. It's a free event, open to the public, and a festive way to celebrate the season in a climate that barely dips below 40 degrees. As we walked through the light display, I grabbed a bag of kettlecorn to munch on. Max has never been much of a popcorn eater, so I got to enjoy the majority of the bag myself!

The next day he calls in the middle of the day to tell me his brilliant idea -- kettlecorn brussel sprouts. As he described the dish, ("fried brussel sprouts tossed in this caramel sauce, so it'll be salty and sweet...") so many thoughts went through my head. First, weird. Caramel and brussel sprouts? I don't know about that. Second, where in the world did you come up with this? As soon as he mentioned "kettlecorn" it clicked - from my snack! My enthusiasm didn't translate, as he's never called again to describe a dish he's developed. That very night, kettlecorn brussel sprouts went on the menu of the restaurant where he was chef. 

kettlecorn brussel sprouts

"I sold at least 1,000 orders of brussel sprouts. At least. It's all people wanted." Kettlecorn brussel sprouts made their menu debut at Eden Hill last week and have since been a hit. "I don't think we've had a bowl come back to the dish pit that's anything but empty," Chef Max says.

For the truly creative, anything can be inspiration. Max has found menu items in my attempt to make him orange chicken at home (for those wondering, it was really messy and didn't work out very well), from McDonald's chicken nuggets dipped in sweet and sour sauce, and the best part of baking a cake - licking the spatula. For those who've spent any length of time with him, his mind is constantly on overdrive. What can I do with this? How can I make this better? Has anyone ever tried this? It's the mind of a chef.

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Join us for New Year's Eve!

Help us celebrate the end of 2015 with a 7-course tasting menu for $100/pp! We're exclusively serving this menu with an optional wine pairing for $60. Our hours are extended for this night only -- reservations available between 5pm and 10:45pm. Make a reservation today! 

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