Tibbitts @ Fern Hill is a reservation-only brunch restaurant in Tacoma's Fern Hill neighborhood, founded and run since 2017 by chef Shawn Tibbitts, a self-taught Alaska Native chef of Aleut, Yupik, and Alutiiq heritage. The room seats 25 across four seatings per service day, and the menu shifts with the season, the kitchen, and what's available.
The food draws on Alaska Native food systems: the Alaskan Hash layers reindeer sausage, candied bacon, and heirloom potatoes, while the Smoked Salmon Pan-Seared Croquettes pair pan-seared salmon and potato-starch croquettes with a fennel egg crepe and black seaweed. The Lobster Bomb — champagne-soaked lobster, heirloom potato, and lemon hollandaise — is the restaurant's signature dish, and the Potato-Crusted Smoked Chicken Pie rounds out the rotating brunch lineup.
Tibbitts @ Fern Hill is alcohol-free and food-first, with no wine list. It also runs as a zero-waste kitchen, prepping only against confirmed reservations and offering no to-go food.
The food draws on Alaska Native food systems: the Alaskan Hash layers reindeer sausage, candied bacon, and heirloom potatoes, while the Smoked Salmon Pan-Seared Croquettes pair pan-seared salmon and potato-starch croquettes with a fennel egg crepe and black seaweed. The Lobster Bomb — champagne-soaked lobster, heirloom potato, and lemon hollandaise — is the restaurant's signature dish, and the Potato-Crusted Smoked Chicken Pie rounds out the rotating brunch lineup.
Tibbitts @ Fern Hill is alcohol-free and food-first, with no wine list. It also runs as a zero-waste kitchen, prepping only against confirmed reservations and offering no to-go food.