Eden Hill 7th Visit — Seattle (12/2019)

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My prior visit to Eden Hill was just in late October, so I wasn’t sure how much change to expect on a December menu.  I’m guessing that with the change to tasting menu only format, they have the time and the inclination to make menu changes as the seasonal ingredients and the availability allow.  I again signed up for the Grand Tasting Menu at the Chef’s Counter and the non-alcoholic beverage pairing.

The experience started out with the temporary thyme tattoo (no choice offered this time) along with a small bite with lime gel and mezcal.

Shortly after, I received a shiso poke tempura bite.  I was also poured a glass of the non-vintage French

Crémant, which was very good.

The next small bite was a hay-Smoked chicken beignet, served very warm.

The first beverage pairing was a quince shrub with tonic water and cinnamon and paprika syrup.  The accompanying dish was a fresh brioche with pig’s head porchetta and  housemade pear butter.

The next beverage was a Buddha’s hand shrub.

The dish served was a garden lettuce salad dressed with a bagna cauda vinaigrette and topped with pecorino air, thyme-cooked breadcrumbs, gremolata, fresh flowers, and torched sardines.  This had very nice fish, with good flavors, and textures with some crunch.

The next pairing was a baked apple shrub.

This dish featured a foie gras mousse pie made with a salted buckwheat crust and a huckleberry reduction.  This was a nice flavor change to have after the sardines.

For this dish, the beverage was a madrone bark and chamomile tea with lemon.

The dish itself was butter-poached and roasted pumpkin with a luscious comté cheese cream sauce.  This was topped with burgundy black truffles and kale.

FOr the full write-up, click here.

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

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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.

 

Eden Hill 4th Visit — Seattle (4/2019)

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This visit to Eden Hill completed the cycle for me regarding trying the menus for all four seasons. Up front, we were told there would be 24 courses. So, with the warmer weather of springtime, I was anticipating smaller and lighter courses, rather than the larger and heartier courses from winter.
As expected, the wine list had some changes, with a few interesting-looking wines by the glass.

To start off, I selected the 1996 Spanish Rioja. I also picked the rosemary tattoo this time.
The first bite offered was a tartare of Shikoku oyster and wintergreen scallop. This was mixed with a kosho vinaigrette (yuzu-kosho is a blend of chilis fermented with salt and yuzu juice and zest. The liquid nitrogen kept things cool and made for an attention-getting opening.

In the rear was a puffed salmon skin chicharrons with salmon tartare, sorrel and . Up front was a scallop chip with scallops, caviar, crème fraiche and madrone bark.
The next presentation was a sweet tuile in a cone shape with oxalis daisy salad at the bottom, Anderson Ranch lamb tartare, and garden flowers at the top.

Next was a one-bite play on a Cubano sandwich, served as a croquet and made with shoulder bacon.
This was followed by a tasty fried quail leg, served on empty quail eggs.

The next bite was a piece of fresh focaccia fried and served with Chilean shrimp tartare made with fresh lemon and soy sauce infused with the roasted shrimp heads. The mayonnaise on the bottom was made from a demi-glace of the shrimp bodies. Frying the bread provided a nice texture contrast.
The next plate featured a halibut ceviche served with local white asparagus and lemon segments poached in lemon syrup.

For the full write-up, click here.

Eden Hill Two Visits — Seattle (8/2018 and 10/2018)

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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.

Spur Gastropub — Seattle (4/2013)

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Spur Gastropub was another restaurant that popped up on the molecular cuisine radar when researching Seattle.  It was on Opentable.com, and so was easy to make a reservation.  Their policy is to seat people to make the best use of the small space, so they sat me at the bar.

I wasn’t quite sure what options I would have at the restaurant.  Fortunately, they had tasting menu options of 5 and 8 courses.  All the items are on the a la carte menu as well, so I could have constructed my own meal, but I decided to go with their sequence and selected the 8-course option.

For the full write-up, click here.

The Jewel Box at Mistral Kitchen — Seattle (4/2013)

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When planning my trip to Seattle, I ran across an article that talked about molecular cuisine techniques and Seattle restaurants.  One of the restaurants mentioned was Mistral Kitchen.  When I visited their website, I saw they had a couple of ways to dine – a la carte and a restaurant experience called The Jewel Box (I discovered later that they also had a Chef’s Counter experience, which I will discuss later).  The Jewel box seating is a separate room in the restaurant with a quiet, more elegant setting.  In that setting, they offer a couple of testing menu options only.  Given my general dining objectives, I went for The Jewel Box, which was available as a separate entity for booking on OpenTable.com.

When I arrived, I was taken to a small alcove in the back of the restaurant that had two tables.  It looked out on a relatively quiet part of the restaurant.  However, it did not look like the pictures I had seen for The Jewel Box.  My primary server (who handled my seating) said that originally, I was the only one who had booked a seat in The Jewel Box, and he thought it might be a little awkward being the only one in there, so they thought it was better to seat me out in the main restaurant (they subsequently seated two walk-ins in the Jewel Box).

My menu options were to have 4, 6, or 8 courses.  I went with the longest menu.  No preparations were described.  The menu just listed the ingredients for the evening with which the chefs would feature during the meal.

For the full write-up, click here.