Cuisine:

• Bar
• Contemporary
• American
• Regional

Spring Hill Restaurant & Bar Description:
Chef Mark Fuller and his wife Marjorie offer a simple yet impressive Pacific Northwest cuisine in their intimate neighborhood restaurant---a destination for anyone who appreciates original, contemporary cooking. A long, narrow dining room is sleek and sophisticated, adorned with light green and neutral hues. Alas, cement floors and other hard surfaces create a high decibel level. But concentrate on the food and you'll be fine. Begin with a fresh salad of foraged miner's lettuce and warm rolls from Dahlia Bakery (well worth the extra $3). Don't miss the duck egg yolk raviolo, a single pasta pillow stuffed with soft cooked egg and topped with green sauce, duck ham and garlic chips. Depending on the season, main courses range from roasted Peking duck breast with pea tendrils to delicate handmade tagliatelle, topped with spicy pork belly, grilled green garlic and grated Parmesan. Polished service is a delightful balance to a hip, casual ambience. Wines focus on Pacific Northwest labels, and creative cocktails include a refreshing martini with cucumber lemon sorbet.


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