Seattle – Eden Hill – NYE

I normally abhor going out for NYE dinner normally since like Valentine’s day it’s an overpriced meal 99% of the time that isn’t that inspiring. Eden Hill’s menu was different and when I read about it and saw it was only $100 for 7+ courses I called to make a reservation. I sat at the bar seat closest to the kitchen so I was able to see the night progress. I’m glad I got a seat right away as other guests waited close to an hour for their table, the ambitious menu took a bit longer to produce than anticipated according to Chef Max. Doesn’t help that the kitchen it the size of a large walk-in closet, I’m astounded every time I dine at Eden Hill how they manage to produce such wonderful dishes in such a small space. My favorite dish was the sweetbreads, it was almost like sweet and sour style and similar to how I sometimes prepare it at home with a marsala butter sauce. The cheddar doughnut was also amazing, I could’ve eaten a few more, the ice cream was more like a warm custard after frying and it had a silky texture. The squid dish was particularly inventive, the cracked was 99% composed of squid and certainly tasted like it.

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Squab liver cigar, black olive ash, fermented plum scent – Sea urchin pizza, carbonate yuzu, celery, tomato dust

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Squid, whiskey barrel fish sauce, coriander curd, opal basil mint

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Dungeness crab, lovage, carrot, tomato ponzu, espelette, red onion, arugula blossom

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Hen of the woods tarte flambee, sour cream, candied shallot, house cured and smoked salmon roe, pork shoulder, leek sabayon

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Arabian honey cured sweetbreads, deadon cabbage, licorice, apple, curry crumbs

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Roasted pigeon, pickled foie gras, black truffle, fine herb gnocchi, toasted barley, consomme of wild mushrooms and smoked bones

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Fried white cheddar cheese ice cream doughnut, toasted popcorn latte, goat milk caramel froth

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White chocolate ball drop, sudachi, freeze dried raspberries, sake, sesame sponge

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“bag” of candied pecan, caramel apple macaron

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