Eric Garrett is a Washington native who grew up in Steilacoom. This small town began as a lumbering settlement. It is still surrounded by massive forests. The chef's influences come from these forests and their bounty.

Garrett is known for using the flavors and scents of the region's conifers in his cooking, as well as leading foraging crews for herbs and mushrooms. The flavors and essences of evergreens are featured prominently on his menu and elsewhere. Waitstaff brings burning conifer smudges to the table, which they change between courses.

Any restaurant's menu is its lifeblood. Garrett includes seasonally popular items based on the region's bounty on the Hopeful Cup's menu, which changes frequently.

Pacific tree octopus with five-spice powder, grilled peaches, goat cheese, pistachios, and caramelized goat's milk

Only during the rainy season's hottest weeks is the tree octopus available. This is the only commercial kitchen in the world that serves elusive prey, a rare protein.