I heard about Eden Hill from one of Andrew Zimmern’s Travel Channel shows. He did a short segment on innovative Seattle restaurants, and he briefly talked about Eden Hill. It’s a small, neighborhood-type restaurant in north Seattle. They serve an a la carte menu, as well as a tasting menu and a Grand Tasting menu, which requires a reservation and a pre-purchased seat (from Tock) for the bar/counter.
The first course was a beetroot and tomato salad, where the tomatoes have been dipped in a beetroot sugar “glass”. This was garnished with olive oil, key lime, basil and sea salt.
Next up was a “martini” with pressed corso (dried fruit) with grapefruit and a little calamansi vinegar and truffle oil. The “olive” was a baby peach stuffed with ricotta.
I decided to try the wine pairings with my dinner. The first beverage pairing was a French champagne.
The next course was squash blossom with cheese and fermented squash (from last season) fried and served with elderflower.
The next dish featured local mussels, a corn fritter, and micro sorrel.
For the full write-up, click here.
For the write-up of the second visit, click here.