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!

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

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.

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.

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.

Snowdrift Cider!

With the temperature dropping and the leaves changing color, nothing feels more timely than hard cider.

We've been selling Snowdrift Cider since the day we opened and decided to take the team out to East Wenatchee to learn more about the cidery.

Meet Tim, part of the Snowdrift Cider operations. Working with his father-in-law Peter, Tim works full-time with the cidery doing just about everything -- from picking apples and experimenting with blends to shipping and distributing.

Tim greeted us with six Snowdrift ciders to try, from the seasonal varieties like Orchard Select and Cliffbanks blend, to barrel-aged dry cider and an interesting red.

In addition to offering cider for sale in the tasting room, we got to peruse the variety of awards Snowdrift has collected since they started releasing cider in 2009. 

We also got a tour of the shop's tanks, where half of the cider is stored. Tim shared with us just a sample of the 40 varieties of apples Snowdrift grows, all of which have different sugar, acid, and tannin levels.

IMG_2052.JPG

Peter took us for a tour of the 50 acre orchard and taught us how they graft apple trees. When you plant an apple seed, you have no idea what variety you'll get! But it's easy to change it what you want it to be, as you chop all the limbs off the tree and attach new limbs of the variety you want. The process takes about three years to start producing fruit, but allows the farmer lots of control.

Snowdrift also has a variety of crab apples unique to their orchard, which are about the size of cherries! 

We also got a tour of the processing facility, where Snowdrift presses the apples, keeps the tanks, and stores the kegs.

Tim showed us the method champenoise ciders, which are stored vertically for three weeks to let the sediment collect before refrigerated for a year. 

Snowdrift uses these tanks holding over 20 cases of apples (close to 1,000 gallons) to ferment the cider. Each cider is fermented for a different amount of time, depending on the variety of apples in the blend.

Snowdrift produces 4,000 cases of cider annually with distribution across the United States. A beautiful family-run business, we're proud to serve Snowdrift Cider.

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.