Chef Maximillian Petty ups the ante on the city’s seasonal, local mantra with Eden Hill, his paean to accessible avant-garde cuisine. The Seattle native turns out ambitious dishes meant to share, like kettle corn–studded brussels sprouts and chicken-fried lamb sweetbreads, from a menu that’s tweaked daily. The showstopper: the crispy pig-head candy bar, Petty’s take on headcheese, which involves a labor-intensive three-day preparation and is served with a chilled pear soup for sweet contrast. The five-course tasting menu is just as thoughtfully orchestrated, and, if you’re lucky, will include elk tartare or port affogato.
2209 Queen Anne Ave. N.