Eden Hill

Eden Hill Restaurant Review:

Chef Maximillian Petty adheres to no norms and follows little conventional wisdom as he cooks from within the cool colors and tall windows of this minuscule Queen Anne restaurant. Blue-patterned wallpaper and comfortable cushions line the banquette seats and warm the space, as does the friendly service. Intriguing local ingredients such as sea urchins and Lummi Island salmon are twisted into imaginative dishes, while chef Petty brings his Tex-Mex inclinations to others, including cauliflower chilaquiles. Sweet and savory mingle in the signature selection: pig head candy bar. This balancing act also plays on the dessert menu, which features "lick the bowl," a cake-batter riff made of foie gras and served with spatulas. While the prices and the style of the food say "fine-dining," the pacing and service is Seattle-casual --- meaning "quick and familiar." The drinks menu is brief, with a few each of cocktails, beer and wine, the latter leaning toward mineral-forward whites (Gewürztraminer, Vermentino, Viognier) and reds from Washington and France.