Spring Hill

Written by on October 26, 2010 in I Eat Seattle, I Eat...Out with 0 Comments

(springhillnorthwest.com) – West Seattle
How I heard of this place: One of the local Seattle magazines mentioned Spring Hill a year or so ago in an article or in their list of restaurants. The logo caught my attention, the name sounded fresh and local, so the establishment made it onto my list of restaurants to check out in the city. When we found it on the Restaurant Week list of 100 participating dining establishments, it was a reservation that needed to be made without a second thought!
Type of cuisine: Northwest seasonal cuisine, Spring Hill offers innovative regional northwest foods that are fresh, flavorful and simple. The restaurant is committed to utilizing local ingredients from northwest farmers and fishermen.
The Spring Hill wine list is made up of primarily Washington and Oregon selections and their specialty cocktails made with local ingredients as well as house made tonics, ginger beer and bitters.
Ambiance: Set in the business district known as “The Junction” in West Seattle, built on wetlands originally known as Spring Hill Pond, the elegant, contemporary, fresh cuisine, prepared and executed with care and confidence, Spring Hill brings together the culinary talents of one of the Northwest’s emerging chefs, Mark Fuller, with the contemporary design of Heliotrope Architects. The space is rectangular and open, contemporary, sleek and feels light (with birch wood bench booths and slabs along the walls). The dark interior, especially in the evening when the floor-to ceiling front wall windows shed little to no natural light, lends itself to a romantic dining experience, while the lack of music and the bustling sounds of a restaurant (diners conversing, dishes clanking) make for a more casual atmosphere. The bar, directly ahead of you as you enter the establishment leads into the kitchen space, open for on-lookers. A mirror can be found across the length of the restaurant at head level to the diners seated in the booths. The warm tone of colors and ambiante lighting makes for a cozy and comfortable space.
What I ordered: Four of us graced the venue on this cold Seattle fall evening and ordered nearly one of everything on the menu. The restaurant completely catered to Seattle Restaurant Week by only offering the fixed price menu. The dining companion to my left started with the three kumamoto oysters served with cucumber vinegar. Directly across from her, we had an order of the beet salad with 20th century pear and feta cheese. To her left, we had one order of the sockeye salmon mousse cured salmon served over crumbled pumpernickel and herbed cream cheese. I ordered the fourth option: a butter lettuce salad with paper thin slices of radish and Parmesan cheese in a cintronette (citron vinaigrette). For our main entrees, we had one order of the slow cooked pork shoulder topped with anchovy caper relish, and served over a white bean gratin with herbed crumbs, glazed carrots, and pearl onion. Two of us selected the wood grilled beef bavette (one prepared medium-well and one medium-rare), served with caramelized cauliflower, over a bed of creamy, buttered russets, horseradish and an herb-garlic side. The final of our four ordered the pan-seared halibut served with clam sauce (she chose to leave this out) and a side of roasted Brussels sprouts with a tangy and salty caper relish. For dessert, we had only one option, so the four of us were served Valrhona chocolate milk and Snickerdoodle cookies on warm plates.
What I loved: At the end of our meal, sitting back in our chairs, completely satiated and very happy, one of my dining companions said, “I can’t even decide what the best thing was!” Remembering each course and each dish, it was truly all so good, so delicious, that none of us could make a decision as to what was the best part of the meal. We loved all of the appetizers – the butter lettuce salad winning high notes of praise. The beef bavette was perfectly served over a soft, creamy, buttery bed of mashed potatoes and the Brussels sprouts caramelized to a savory finish.
Why I loved it: The space, the feel, the food. What is not to love about Spring Hill? It is definitely worth a drive out to West Seattle and is likely to happen on more than one occasion…in the near future!
Cost: $25 prix fixe for a three course meal. Regularly priced menu may be slightly average to high.

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