
Reservations Only
➤ Indigenous-Owned Brunch & Chef-Driven Dining in Tacoma, Washington
I cook with sovereignty in mind — land, restraint, respect, self-determination.

I cook with sovereignty in mind — land, restraint, respect, self-determination.
Chef-driven Tacoma brunch favorites crafted by Alaskan Native Chef Shawn Tibbitts, featuring scratch-made dishes with bold Indigenous-inspired flavors.
CHAMPAGNE-SOAKED LOBSTER, MIXED GREENS, FENNEL, SHERRY SCRAMBLED CAGE FREE EGGS, ROASTED YUKON GOLD POTATO, LEMONY HOLLANDAISE, CANDIED BACON, AVOCADO, IN A TOASTED SOURDOUGH BREAD BOWL
“CAN BE GLUTEN FREE IF ORDERED AS LOBSTER FRITTATA”
$26
HOUSE MADE PANCAKE BATTER, CHOCOLATE, BANANAS, COCOA POWDER, 100% PURE MAPLE SYRUP, MARSCAPONE CHEESE, WHIPPED CREAM, POWDERED SUGAR
PAN SEARED MUSHROOMS, ONIONS, PEPPERS, SQUASH, MIXED GREENS, BRIE CHEESE, TOPPED WITH A LEMON THYME CREAM SERVED WITH HERB ROASTED POTATOES
Tibbitts@FernHill presents a rotating selection of brunch specials inspired by Indigenous flavors and local Tacoma ingredients. Crafted by Alaskan Native Chef Shawn Tibbitts, these dishes highlight seasonal creativity and scratch-made excellence.
Lemons, limes, cream, eggs, 100% pure maple syrup, whipped cream, powdered sugar, topped with crème anglaise and vanilla bean ice cream.
Roasted chicken, mixed greens, carrots, celery, red onions, and peas in an herbed thickened bone broth over dumplings, topped with an egg crepe.
Candied bacon, reindeer sausage, Honey's Hempler ham, peppers, onions, pepper jack cheese, mixed greens, herb-roasted potatoes, thick herbed gluten-free reindeer sausage gravy, scrambled eggs
Smoked salmon, capers, red peppers, onions, pepper jack, cream eggs, baked, topped with a lemon dill Mornay cream, served with herb-roasted potatoes.

I believe 100% in creativity. I was born with ADHD and a mild form of autism, and my brain doesn’t work in straight lines. It moves fast, jumps ideas, feels deeply, and sees connections others might miss. So I built a restaurant that matches that energy.
This is not a normal restaurant. Everything here is personal, bold with flavor, and c
I believe 100% in creativity. I was born with ADHD and a mild form of autism, and my brain doesn’t work in straight lines. It moves fast, jumps ideas, feels deeply, and sees connections others might miss. So I built a restaurant that matches that energy.
This is not a normal restaurant. Everything here is personal, bold with flavor, and cooked to order. People ask me how I keep up with food trends, and I tell them I don’t. I’m just me. This is what the Creator gave me, and I’m grateful to use it.
They ask if I want a bigger kitchen. The answer is always no. Less is more. Look at what’s been built with so little. I’ve worked in big kitchens. What I have now is enough.
We run with a zero-waste mindset because we respect our ingredients. We’re reservation-only because every seat matters in a 25-seat room. If you love food, stories, and a little chaos in the best way, you’ll probably feel right at home here.

Tiny kitchen, This is all the Creator Gave me — I cook on #2burners1oven

As Children Growing up we Would love to Hear Stories!!! #genetagaban He is an Alaskan Native Like Myself and Gifted Tribal Storyteller with many Wonderful Spiritual Experiences !!!!
We are Gonna Host another Story Telling Dinner Yes ill be cooking more of my Cultures Foods Yay... While He Tells you Stories of our Alaskan Heritage I Only Have 22 seats
I Thank you For Supporting our Culture and Can't wait to see you Yay we dont stop experience passion tacoma.
washington, tacoma restaurants native Proud good energy alaskan natives culture #proud #myroots tribal storytelling spiritua lhealing Haida #Aleut #yupik


Honoring Chef Sean Sherman
3× James Beard Award–winning Indigenous chef (#seansherman) whose work inspires our commitment to Indigenous foodways.
I was a drunk for 35 years. Now I’m clean and sober.
https://youtu.be/hha1nN4icg8
On major holidays, instead of serving paid brunch, I close the restaurant and feed people who are struggling — the unhoused, the less fortunate, and anyone who needs a warm meal.
This is who we are.
This is why we cook.
#Grateful
Privacy Policy — Tibbitts @ Fern Hill
Effective Date: January 2026
Tibbitts @ Fern Hill (“we,” “our,” or “us”) respects your privacy. This policy explains what information we collect and how we use it.
1. Information We Collect
We collect only information necessary to operate reservations and communicate with guests.
This may include:
Name
Phone number
Voicemail reservation details (date, party size, occasion notes)
Basic website usage data (such as anonymous analytics or cookies, if enabled)
We do not sell personal data.
2. How We Use Information
Your information is used only to:
Process reservation requests
Contact guests regarding bookings
Provide dining-related communication
We do not use your data for unrelated marketing.
3. Cookies & Website Data
Our website platform may use basic cookies or analytics to understand site performance. This data is anonymous and used only to improve website functionality.
4. Third-Party Links
Our website may link to third-party platforms (Instagram, Yelp, Google Maps, etc.). We are not responsible for the privacy practices of those sites.
5. Data Security
We take reasonable steps to protect guest information. Reservation details are handled with care and used solely for service coordination.
6. Your Choices
You may request that we not retain your contact information beyond your reservation by contacting us directly.
7. Contact
If you have privacy questions, contact:
Tibbitts @ Fern Hill
8237 S Park Ave
Tacoma, WA 98408
Phone: +1-253-327-1334
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