Eden Hill 5th Visit — Seattle (7/2019)


The Grand Tasting menu is normally 12-15 courses.  After I sat down, they said they were planning on about 20 courses, one of the longest menus they have done to date.  I was the only one doing the big menu for the 5pm seating.  The restaurant will be changing soon, when the new, more casual, sister restaurant opens a block away.  At that point, Eden Hill will no longer offer an a la carte menu. 

I started out with a Celery Blossom Spritz, followed by a glass of the Columbia Valley 2010 Riesling (which I had tried before).

The first snack was Willapa Bay, Washington oyster, served cold with pickled foie gras, herbs and an apple cider mignonette.

The next snack was a savory mini doughnut with a tomato jelly filling (there was some sweetness from the jelly).

The next snack was a smoked cucumber mousse with herbs, watermelon radish, lemon, and pickles.

This “tea” was a slightly sweet warm nori broth served with a King salmon saumon fumé and ginger cookie.

The next dish was a King crab salad topped with pickled kohlrabi, herbs, olive oil and shallots.

The bread course was a toasted slice served with chicken liver mousse and compressed cherries.

Next course was a play on Salade Niçoise.  The salad had green beans, dehydrated niçoise olives, raw radishes, pickled celery, brioche crouton, confit turnips, and a smoked halibut dressing.  It was accompanied by a very tender braised brisket.

The Eden Hill Waldorf salad was next with three forms of a smoked blue cheese from Portland: fresh pieces, cookie crumbles and foam.  Candied walnuts, pickled celery, dehydrated brioche, and dried grapes were also included as always.

The next course was added to the menu that evening – Duck egg chawanmushi.  The custard was topped with seared foie gras, pickled mushrooms, a balsamic glaze, and white truffles.

I switched to an “old vines” 2016 French Cabernet Franc.

For the full write-up, click here.


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