Eden Hill

Snow Storm 2019

Because the Puget Sound is covered in a beautiful blanket of snow, we’ve elected to remain open but offer a limited menu tonight — Saturday, February 9 — and for the remainder of the snow storm.

Eden Hill was started as a neighborhood restaurant. Over the years we’ve adjusted what we offer to meet the demands of our community, which turned into a finer dining experience than we’d originally shot for. But today our community needs a warm restaurant they can bring anyone to and a restaurant that’s simpler to run.

Because we are short-staffed, we are unable to offer our tasting menus tonight. We’ll adjust our a la carte menu accordingly to provide hearty dishes. It’s our goal to provide the same level of service, attention to detail, and pride in our work as we always do. However, we’re doing our best given the circumstances. Please find a version of our menu below, which may still develop over the course of the afternoon.

country roll, whipped butter, poached citrus, pickled foie gras, sea salt 8
red shrimp cheddar biscuits,
whipped carabineros butter, napa cabbage kimchi 12
waldorf salad,
dehydrated grape, apple, bleu cheese, celery, walnut verjus vinaigrette 14
cured rare beef,
salad of celeriac, apple and black truffle, espelette, nasturtium 18
cauliflower “chilaquiles,”
manchego, lime crema, jalapeno honey hot sauce, curtido 14
butter roasted black cod
saffron jus, vanilla coconut, savoy cabbage 17
crispy octopus,
wild peas of Umbria, spiced tomato, spinach, chili oil, herb salad 26
snowpocalypse cheeseburger,
dijonnaise, red onion, dill pickle, toasted sesame bun 14
pig head candybar,
pear and prosecco soup, pickled red wine cabbage, serrano pepper 16
oxtail risotto,
crispy duck confit, spiced orange, grana padano, sherry caramel 29
hanger steak,
roasted carrot, carrot puree, cambozola, balsamic demi glace 24

If you’re in the neighborhood or able to get to us, please join us with empty stomachs and bottomless patience!

Valentine's Day 2019 Menu

The first Valentine’s Day Max and I celebrated as a married couple (in 2012) was memorable for all the wrong reasons. I’d hoped we’d get a reservation at a nice restaurant, maybe get a little gussied up, and talk about how much we loved each other.

Instead, we worked opposite shifts. I came home to an empty apartment and a text that said, “can you come turn my car off?” He’d absentmindedly left his car running in the parking lot of the restaurant he was working in for over five hours at that point with the keys locked inside. I battled Austin, Texas rush hour traffic for over an hour just to turn the car off. He didn’t even have a chance to step off the line to say hi!

We’re thrilled to present a seven course tasting menu for all the lovebirds choosing to celebrate Valentine’s Day with us this year, and hope it’s much more enjoyable for all our couples dining with us. And if you see Max, as him if he’s turned the car off.

fried brioche european oyster, malt vinegar mayonnaise
aged beef tartare,* purple shiso, black truffle, cloudburst pilsner
fermented blood orange and chicory, whipped ricotta, walnut butter
sea scallop with coppa crust, celeriac, green apple, egg yolk jam, coriander cultured cream
hibiscus sorbet, fresh red rose ice
poached duck, potato rosti, fennel, grilled duck heart, madeira
calamansi tartlet, white chocolate curd, candied oregon filbert
dark chocolate and kahlua kisses, edible silver

$150 per person, advance ticket required.
With notice, we will be able to honor dietary restrictions.

Wine pairing, a la carte beverages, and florals additional.

New Year's Eve 2018 Menu

Seven course Chef’s Tasting menu with optional wine pairings

$150 per person

Tickets available via Tock


whipped goat curd, crudite cigar, fines herb

watercress veloute orb, grilled oyster, sourdough, dill oil

sourdough english muffin, whipped butter, char roe, lemon      

grilled king crab, leek, citrus, barley miso sabayon, washington black truffle

pig skin puttanesca, smoked olives, kumato

champagne sorbet, buddhas hand

wagyu striploin, celery root, foie bordelaise, sherry caramel, fried foie gras

dark chocolate big ferrero rocher drop, nitro nuts

petits fours


Holiday Season 2018/2019

It’s hard to believe the holiday season is already here. We’re excited to present Eden Hill’s holiday calendar, featuring special events for New Year’s Eve and Valentine’s Day. We hope you’ll join us!

Closed Thursday, November 22: Thanksgiving

Closed Tuesday, November 27: Private Event

OPEN Monday, December 24: Christmas Eve

Closed Tuesday, December 25 Christmas

OPEN Tuesday, December 31: New Year’s Eve. Seven course Chef’s Tasting Menu only, tickets available

Closed Monday, January 1: New Year’s Day

Open Thursday, February 14: Valentine’s Day. Seven course Chef’s Tasting Menu only, tickets available

Summer of Fun

Seattle hasn't caught up yet (hello! It's mid-May -- where are you sun?!) but we're gearing up for a summer of fun at Eden Hill. We hope you see some of your familiar faces out at some of these events we're doing!

PlaceInvaders, June 9 - 11, 2017
Max is honored to be invited to guest chef for PlaceInvaders, an NYC-based company hosting pop-up restaurants in interesting (and secret!) spaces around the United States. In early June they're coming to Queen Anne and Max may have already started his brisket brining.... Tickets available for dinner and brunch here.

Rooster & the Till Guest Chef, June 25, 2017
Just weeks later we'll be hopping on a plane to Tampa Bay, Fla for Max's guest chef night at Rooster & the Till! We met chef and co-owner Ferrell Alvarez at the bar ... at Eden Hill ('cause we never leave) and he invited Max to collaborate on a dinner; part of his summer-long Dinner Series. Chef Alvarez, a 2017 James Beard Foundation Best Chef: South semifinalist, sounds like another chef I know: unpretentious but current, local but uncompromising, warm and inviting. Tickets are available here, and if you're coming all the way to Florida to eat Max's food we should definitely meet up once the dinner is over.

Taste of Waldorf, July 10-14, 2017
Not open to the public, sadly, but Max's journey with the Taste of Waldorf Astoria will conclude this summer when he presents his dishes and cocktails at the FINAL competition in mid-July. (As a reminder, Max was invited with other James Beard Rising Star Chef semifinalists to collaborate with Waldorf Astoria executive chefs on a dish and cocktail to develop the next great dish. Waldorf Astoria chefs developed the Waldorf Salad and Red Velvet Cake, ever heard of it?) If he wins, Max's dishes will be on menus of all Waldorf Astoria properties in the world. What?! Send good vibes his way!

International Pinot Noir Celebration, July 28-30, 2017
Love Oregon wine? How about Pinot Noir? Meet us at the International Pinot Noir Celebration in Linfield College in McMinnville, Ore. Max will be cooking a winery lunch at a secret (to guests) winery. If you've never been before, consider celebrating Oregon wine during one of the most beautiful times of the year! Tickets available here

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). 

Styled Wedding Shoot

Eden Hill served as the backdrop for a beautiful styled wedding shoot from some AMAZING wedding professionals. Take a look at their creations!

eden-10.jpg

Credits:

Photography | Rachel Birkhofer Photography
Venue | Eden Hill Restaurant
Floral and Styling | Grace & Blooms
Cake | baked
Calligraphy | Sarah B Calligraphy
Gown | Belltown Bride

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!