seattle

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.

Holiday Season 2017/2018

I can't believe we're already to the end of 2017! We've got several fun events planned at Eden Hill to get us through the dark, dreary days of winter, and we hope to see you at some of them.

Christmas Eve, December 24, 2017
Open for regular service! All our tasting menus and a la carte menus will be offered, seatings from 5 pm - 10 pm.

Closed Christmas Day, December 25, 2017

New Year's Eve, December 31, 2017
Exclusively serving a five course Chef's tasting menu for $105 per person, available via advanced ticket purchase. We'll offer two beverage pairings, a wine pairing for $75 per person and a Sommelier Selection for $150 per person. Seatings available from 4:30pm to 10:30pm.

Closed New Year's Day, January 1, 2018

Closed for a private event January 13, 2018

FIGGINS wine dinner, January 15, 2018
Join us and winemaker Chris Figgins of FIGGINS, Leonetti Cellars, and Toil Oregon for a six course dinner paired with Figgins' beautiful wines. Tickets available December 15, 2017.

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Chris Figgins is the President and Winemaking Director for Figgins Family Wine Estates (FFWE).  Chris succeeds his parents, Gary and Nancy Figgins, who founded Leonetti Cellar in 1977 – the oldest winery in Walla Walla. After growing up in the wine business, he officially joined Leonetti in 1996 post-graduation from Washington State University with a Horticulture degree.  Chris assumed the position of head winemaker in 2001. In addition to operations and winemaking, Chris presides over all viticulture operations for FFWE, which includes six distinct vineyard sites in the Walla Walla Valley AVA and one in the Chehalem Mountains AVA of the Willamette Valley.  To extend the FFWE experience further into wine and food Chris has launched Toil Oregon, a small- production Willamette Valley Pinot Noir, FIGGINS, a single-vineyard estate wine brand, and Lostine Cattle Company, all natural grass-fed beef.  Chris was instrumental in transforming Leonetti into an estate grown winery and is known industry-wide for consistently pushing the envelope viticulturally.  A frequent public speaker, Chris loves to share his passion for sustainable farming and biological soil health.

Closed for a private event January 19, 2018

Closed for a private event January 25, 2018

Thanks for celebrating your holiday season with us!

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

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!

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Credits:

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

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.

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

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.