restaurant news

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

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.

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!

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.

Seattle's Most Underrated Bar, according to Chef Max

Thrillist Seattle reached out to Chef Max last week on his most underrated Seattle bar and he chose the Tin Table

One of the few second story bars, TTT boasts an intimate and refined space, plus “the cocktails are genuinely great and the people who work there are actually into studying drinks.” Petty also says you’ve got to try “the steak frites with the shoestring truffle fries.”

Read more about Max's choice, and other Seattle restaurant industry insider's picks, here.

Dinner Menu Development

Our menu has evolved in the few weeks we've been opened. Some changes out of necessity (products no longer available), some out of creativity, some out of technology difficulties, and some out of customer feedback.

Soft opening menu

Soft opening menu

And we're still considering whether or not it's working. Max's original concept was a share-a la carte tasting menu. Some of that is due to space restrictions (the tiny kitchen only allows for so many plates in the pass at once), but also because he wants people to have the opportunity to try multiple things on the menu. His food is interesting and creative; it doesn't fit into the regular salad/appetizer -> entree and he wants people to push their comfort zone. Along with that, we're trying to keep price points reasonable so someone who's not sure about something can feel good about trying it without regretting the money they've spent. We also want a comfortable atmosphere, where customers can come and order some things, hang out, have really good food and drinks and not have to worry about using the right fork or wearing a jacket. 

Last night's dinner menu

Last night's dinner menu

As every restaurant experiences after a few weeks open, we're evaluating how far we've strayed from the original concept and what, if anything, we need to do to get back to it.

We sell a tremendous amount of sugar pumpkin ricotta gnocchi. It's fluffy, creamy, saucy, and overall yummy. Nearly every table orders it. 

Max hates it.

Ok, hate is probably a strong word. He developed and made the dish, so it's not like he isn't happy with it. But he doesn't think it's his strongest dish. It's a crowd-pleaser, but it's not super interesting or creative. Plating is difficult because it's so saucy and gooey. We're trying to figure out how to fit that same need (vegetarian, starch, hot) with something that's more in line with the rest of the menu.

We've had variations of the forty-eight hour wagyu shortrib both on the menu and as a chalkboard special for the last few weeks and just like the gnocchi, nearly every table orders it as their last course before dessert. It's not a huge problem, except when the table orders the seared butterleaf, then the shortrib. You can't get much closer to salad -> entree on our menu than that order. 

We wish items like the rare beef or the pig head candybar sold more. But we realize we're asking people to take a chance on a unique cut of meat and/or temperature, and not everyone is comfortable with that. 

We're considering offering a Chef's Tasting for the table. We're talking about Prix-Fixe menus with options to choose courses. We're contemplating a-la carte on certain days or seats in the restaurant. We don't want to alienate anyone, but we're in the emerging stages of our restaurant and if we want to make changes, now's the time to do it.

It's a constant work in progress but we're loving the ride. We've had such tremendous feedback from customers, neighbors, family and friends. Thank you for allowing us to pursue this dream.

Recent News

We've been so honored the Seattle media has been excited about our opening. Thanks to their support, we've seen a great first few weeks!

- Queen Anne View published a short blurb about our launch

- Seattle Met Magazine's NOSH blog mentioned our opening

- The Stranger also mentioned our opening on their blog

- Eater Seattle published a gallery of our interior

- Zagat Seattle asked Max for his 5 favorite dishes on the menu

- Eat Drink Lucky featured our crispy pig head candybar in a newsletter

- our pork confit salad was included in Zagat's 30 Things to Eat and Drink this Fall in Seattle

- Zagat Seattle included us on the 10 Hottest New Restaurants in Seattle list.

- the Queen Anne News included our opening in their Food Matters column.