THIS RESTAURANT HAS CHANGED NAMES Spring Hill Restaurant & Bar

THIS RESTAURANT HAS CHANGED NAMES Spring Hill Restaurant & Bar Restaurant Review:

Named Spring Hill after the wetlands it’s built upon, this restaurant in the West Seattle junction offers fresh, contemporary cuisine. Chef Mark Fuller and his wife Marjorie focus on local ingredients from Northwest farmers and fishermen. But don’t come seeking something quiet and intimate. The long, narrow dining room is sleek and sophisticated, adorned with light green and neutral hues. However, cement floors and other hard surfaces create a high decibel level. Choose from a selection of small plates good for sharing, such as manila clams with fennel sausage or halibut fish sticks. We also suggest the chicken-fried veal sweetbreads and potato gnocchi with truffle cheese fondue. Depending on the season, large plates can range from a vegetable sampler and pan-fried rainbow trout to an herb butter basted roast chicken. Polished service is a delightful balance to the hip, casual ambience. Wines highlight Pacific Northwest labels, and creative cocktails include a combination of dry ginger ale, whiskey, and charred cedar bitters.