The Big Max burger.
The Big Max burger.

Eden Hill owner and chef Maximillian Petty had been looking to get back to basics with his second Queen Anne restaurant and offer something more casual.

“We want to do a pretty approachable neighborhood spot, because our other spot got kind of fancy,” Petty said.

Petty and his wife Jennifer opened Eden Hill in Queen Anne Avenue North in 2015, and every year since 2016 he’s been a James Beard Award semifinalist for Rising Star Chef of the Year.

Eden Hill’s evolution over the past four years includes a Secret Burger Sunday and 20-course grand tasting, moving farther away from its a la carte origins.

“That kitchen’s the size of a food truck, and it’s been kind of kicking our ass,” Petty said.

Cupcake Royale owner Jody Hall reached out to Petty when she’d decided to close her Queen Anne shop at 1935 Queen Anne Ave. N. The space was more suited for a restaurant, she said, with a walk-in freezer, full hood and roll-up windows for outside seating.

“Before they went to market, they let me know,” Petty said, “because they knew I was looking.”

When he got the call, Petty said he stopped cooking and went over to check things out.

Eden Hill Provisions is now slated to open in late summer, and in time to take advantage of the provisions offered by the adjacent Queen Anne Farmers Market.

“It will be kind of the restaurant for everyone,” Petty said. “I kind of came up with it when I was walking around and I wanted a cocktail and my kid wanted French fries.”

Some former hits from Eden Hill will carry over with Petty’s casual modern bistro concept, such as his “Lick the Bowl” Foie Gras Mousse Cake Batter, which will also be available for takeaway in a small retail space at the front of the restaurant. Then there are his Big Max and Little Thomas burgers with wagyu beef and challah bread, which he’ll be dishing out every Thursday as a pop-up vendor at the farmers market. The Little Thomas is named after his son and kid-sized.

Petty said he’ll also be going back to his French and “charcuterie roots,” preparing meats in-house.

People can expect the menu at Eden Hill Provisions to be more solid than Eden Hill, which changes daily and weekly, Petty said. Diners also won’t be devoting three hours to a tasting menu.

“It’s not what everyone wants. It’s not what I want as a father-of-two,” he said. “We’re just sort of splitting up the monster we created.”

The Pettys are again working with Best Practice Architecture to design their new space.

“We’re going to go as fast as we can,” Petty said about opening Eden Hill Provisions. “It depends on who you ask, but I want to shoot for late July/August.”

Eden Hill Provisions will offer dinner and a weekend brunch to start.