Right now, Spring Hill is one of the most talked about restaurants in Seattle, in large part due to chef-owner, Mark Fuller. He’s has taken the food community by storm with his consistently delicious Northwest-inspired cooking, and was named one of Food and Wine magazine’s 10 Best New Chefs in 2009.
The nightly dinner menu offers plenty of seasonal seafood choices as well as meat and poultry entrees. All ingredients are sourced from as close an origin as possible. Kids might enjoy trying something new and sharing a nibble off your plate, or order them the house-made pasta. Great brunch items include the house-made chicken nuggets with waffle, which comes with a side of sausage gravy, or, if you’d like a taste of Hawaii, you can get the generous bowl of saimin with pork belly. Monday nights currently feature a fried chicken dinner menu (the regular menu is not available), which has been very popular—reservations are required.
One caveat: Spring Hill is not ideal if you need a high chair. The narrow dining room and intimate table arrangement preclude the use of freestanding high chairs. There are booths along one wall and two-tops that divide the dining room from the bar. If your kids are at least 3 years old and beyond high chair age, OK with a booster seat, or babies happy to be sleeping in a car seat next to you in a booth, you can give Spring Hill a try.