Inside the Eden Hill Restaurant Menu: How It Evolved Over a Decade
January 19, 2026
Most restaurants iterate on a menu a few times a year. Eden Hill printed a new one every night it was open. Over the course of a typical month, roughly forty percent of the à la carte dishes changed entirely, and the nightly chef's tasting menu moved even faster than that. It made the Eden Hill Restaurant menu less a fixed document than a running record of whatever chef Maximillian Petty's kitchen was working through that week.
The Opening Menu, 2015
Eden Hill's first menu, printed for its September 2015 opening, set the tone for everything that followed: approachable in structure — a la carte starters, mains, and sweets — but built around ingredient combinations that rewarded a second look. That opening-season menu is preserved on the Menu page alongside a sample from a later season, so the two can be read side by side.
A La Carte That Never Sat Still
By the restaurant's later years, a typical a la carte lineup ran from lighter plates — Seawolf sourdough with spinach artichoke butter and cultured goat cheese, or wild-fermented Olympic Oyster Co. oysters with candice grape sorbet and sturgeon caviar — through heartier dishes like a wagyu ribeye with Dijon salt and scallion miso mayo. The menu's most talked-about dish, though, was dessert: a "Crispy Pig Head Candy Bar" that despite its name was a playful, not-actually-foie-gras riff built from lemon pound cake, strawberries, and sprinkles.
The Chef's Tasting Menu — and the Blind Tasting
Alongside the a la carte menu, Eden Hill offered a nightly, multi-course chef's tasting menu, with dietary preferences honored throughout. For guests who wanted to hand the whole meal over to the kitchen, there was also an off-menu option: the Chef's Blind Tasting, a fully improvised sequence where guests weren't told what was coming next, beyond an initial check-in on dietary restrictions and preferences.
Cocktails and a Wine List Built to Rotate
The bar program moved at a similar pace to the kitchen, leaning on house-made syrups and small-production wine from Washington, France, Italy, and beyond. Cocktails rotated names as often as ingredients — a rye drink built around chai spice and roasted maple pecan orgeat one season, a mezcal-and-charred-pineapple riff the next — while the wine list by the glass ran from Champagne to Yakima Valley chardonnay to Mendoza malbec.
See the full sample menu, including the original 2015 opening lineup, on the Menu page, or read more about the people behind the kitchen on the Team page.