Spring Hill

This tops my personal list of eating places. Everything I have ever had at Spring Hill has been delicious and expertly prepared. They have a wood-grilled menu on Monday nights that I was especially delighted with, and their cocktails and wine selections impressed a good friend from out of town. The service is always friendly, and I always feel elated after I finish a meal at Spring Hill. more

There's nothng like a great burger. And yea they are a bit greasy. Pros: Great bar more

We had heard so many positive things about Spring Hill so my husband & I decided to give it a try. We were sadly disappointed. The food was interesting and very tasty, but the price to serving size was horrible. It was a good thing we went there not feeling overly hungry. We'd much rather drop over $100 for the two of us (sans alcohol beverages) at a restaurant downtown Seattle or at Mashiko's!!!! Pros: Interesting food & presentation Cons: Portion size & price more

Spring Hill has quickly become my favorite restaurant in Seattle. Innovative cuisine with impeccable flavor and beautiful presentation in a refreshingly simple setting. The service has been top notch every time I've visited. Their Monday night fried chicken dinner should not be missed, $80 for 4 people is an absolute steal for all the delicious food you get. Also, their brunch is incredible and also an amazing value for the quality of food they are serving up. I highly recommend the Saimin noodles on the brunch menu. I'm already booked for brunch the next few weekends and am planning a dessert night to try out all the new offerings from their new addition, pastry chef Garrett Melkonian (formerly executive pastry chef for Tom Douglas restaurants). Pros: Immaculate food, great service, price, location more

good execution, presentation and price points. My g.f. and I were very happy with the whole dinner. Very knowledgeable staff and owner/chef, Mark Fuller. Wine list is not extensive but good enough. I am on the food and wine committees of Columbia Tower Club. I read some people bitching about the price points and I disagree. Some of the items mark prepares take a long time to do, and it costs labor and money. I love the place and will bring my friends back. Pros: Taste & presentation Cons: Can have a few more wine selection more

The temperature in the restaurant was worthy of Dante. It was 77 degrees outside and probably 90+ in the restaurant. The hostess was covered in sweat. Are there other aspiring ""serious"" restaurants in this city without AC? Of course we left, wouldn't you? Pros: can't say Cons: an inferno more

This is part of what makes Seattle worth enduring month after gloomy month. We are blessed with a hand full of truly stand out restaurants and Spring Hill is right up there. The excellent, mostly local wine list plus original and delicious cocktails start you out right from the professional and just the right casual staff. A fork appears right when it's needed. Bay scollops and smoked oysters were just wonderful. The pork belly pasta and grilled lamb were truly unique combinations that you will talk about for weeks to come. The bread pudding and coffee press (rather weak Victrola's product) made for the right ending. They just need an espresso machine, of course. And go with Vivace or even Starbucks would be better. Online reservations were super easy and worked perfectly. Go now. Pros: Simple modern open kitchen design & amazing staff Cons: Having to leave but feeling very satisfied more

These folks know what the heck they are doing. Take a seat at the corner bar, grab a drink from Sarah, and watch Mark and the whole team go Pow! Shazam! during any dinner rush, and you can still hear your date if you aren't too busy eating. Huge style points. But it gets better. Duck egg yolk raviolo...WOW. Who woulda thunkit - the parsley oil, duck ham and ginger chips are perfect complements to the incredibly fresh piece of pasta, and boy do these folks know how to make and handle fresh pasta. Everything I've eaten is worth having again, and the value has been there every time. Beef hot and cold makes me drool, the textures are complementary like peanut butter and chocolate. The steak, I think it was a rib eye, was seared and seasoned with an expert touch, holey tamoley. (Bring back the side of spinach please!) The hamburger - order it medium rare and it will melt your mouth I mean melt in your mouth, even without the bacon, but why would you want to do that? To taste the oregon beef solo, that's why...we can tell they spend TIME on their burger, it rocks, even without the bacon (heresy, I know, I know). The fries are the crispest, freshest, most flavorful potatoes ever to grace this tongue. *drool* And still, it gets better. Ice cream flavors are from the moon, incredibly original like popcorn truffle. I'm the quintessential vanilla fan but now I changed my mind. Stay downtown at your peril. This is a truly professional new restaurant with simple, classic flavors and ingredients in West Seattle. We're never going back again, until we get hungry again. Pros: Food. Bar. Kitchen Views. Cons: A little hard to hear at times more

Why continue to wait when the food is ""good"", not amazing? more

My husband and I ate at Spring Hill for the first time last Sunday and it is definitely our new favorite restaurant in town. The menu is not long, but we had a really difficult time deciding what to order since everything sounded so good. On our server's recommendation we had the duck raviolo, the crispy sweetbreads, and the razor clam sausage. For entrees we had the short ribs with potato dumplings and the duck, which a friend had recommended to us. The short ribs were so tender and the duck was perfectly cooked. All of the food was comforting but at the same time very interesting. We will definitely be back to try all of the raw bar items...there are not too many restaurants in town with such an excellent selection of oysters, and we can't wait to try the geoduck. This is definitely a restaurant for people interested in food. Our server was extremely knowledgeable, and her suggestions for wine pairings were perfect. Finally, a restaurant with a downtown atmosphere and sophisticated food that we don't have trouble finding parking for! Pros: Food, service, shortribs... Cons: none that I can think of more

Wow! Don't know what happened the nights the last two reviewers went , but Spring Hill was the best meal I'd had in Seattle in a long time. Although their specialty cocktails aren't cheep ($9-$10) they are made with some of the best microdistileries around and combined with tasty fresh ingrediants. Even if you are not a gin drinker, the Dry Fly is smooth and absolutely tasty. Now to the food. Spectacular! Appetizer winners included a fresh and balanced beet & blue cheese salad and a great take on Clam Chouder. Its served sans broth with a row of perfectly cooked manila clams, potatos and herbs and then the server pours a light creamy broth over. The Brooth was flavorful with the cream only adding texure. Wow. The mains - Duck cooked to perfection served on a quinoa waffle with a light, not too sweet, maple and orange graze (this is the gem of the whole menu), Pan fried trout with a sugar pumpkin fritter was also a surprising standout as was the vegi pasta. Also wonderful selection of desserts that spotlight their house-made ice creams in great flavors like salted peanut and pumpkin. Great service and a contemporary atmosphere. Love this place and will be back with out a doubt! Pros: Great Food and service Cons: None! more

Came here for a night with friends. The server is really nice and helpful with ordering and with... more

Came here for a night with friends. The server is really nice and helpful with ordering and with information on the preperation side. However the m... more

You would be better off going elswhere... We had a mix of apetizers, which were average. The drinks were really expensive and the bartender didn't know how to mix a manhattan right. That's a big mark down. Overall the food was all right- not exceptional and for that price, it should be exceptional. Also the atmosphere seemed very cold. From the hostess to the waitress, everybody that served us seemed like they could care less about our comfort. I really didn't like the cold feel of the place. First and probably last time going to Springhill restaurant. more

I went to Spring Hill with a group of friends on a balmy weeknight. Overall the food was okay, but nothing fantastic. As noted in a previous review, three rolls cost three dolars, which seems a bit strange to me and they were not exceptional. The sweetbreads and beet salad were both edible, but nothing amaxing at all. In fact the beets tasted canned - a huge turn off for a seven dollar plate with about three bites. The sweetbreads were good, but the sauces were overpowering and tasted like an amateur chef's experiment. The oysters were good and tasted nice and fresh, but come on they should given they come from about an hour away. One of my friends ordered duck, it was moist and flavorful. Two had the burger, it looked impressive however the beef tasted like it was from Burger King. I was seriously ready for the Burger King mascot to come out and surprise us. Deserts tasted like they came from a box. Service was decent. I was really dissapointed in the whole experience. I expected daring, interesting cuisine and received an assuming, uninteresting flavor. Pros: decent if you need a pricey, below average bite to eat Cons: food is uninventive and bland more

Being a newly opened restaurant I guess I shouldn't be too hard on them, but when you charge me $3 for bread I have to mention something. Our server definitely wasn't into us. We had to order our bread from another server who failed to tell our server for about twenty minutes. She didn't check-in to see how we were doing and when our food was delivered she walked away immediately. My fiance had to get up and ask the bartender for salt and pepper. Corkage is $20! The vibe is very industrial with sharp edges so noise carries, which is fine unless your looking for something intimate. Try it in six months and see if it improves. I really hope it does because West Seattle really needs a great place. Pros: Good Supporter of Washington wines Cons: Poor Service and the Chef refuses ANY substitutions more

I'd been hearing a lot about this new restaurant, opened by the former head chef of the Dahlia Lounge, so... more

I'd been hearing a lot about this new restaurant, opened by the former head chef of the Dahlia Lounge, so my expectations were high when I sat down... more

Pros: Excellent mix of unique drinks. I had a mojito which was mixed perfectly, included fresh mint. We had clams and mussels which were cooked in a great sauce. They included some sort of toast with a bean type spread that I didn't really care for, but my wife loved it. Steak was cooked perfectly. The Halibut!!! I've eaten halibut well over 100s of times (fishing family). This halibut meal was easily in the top 5 I've ever eaten. Well worth the stop, a little hard to find. Enjoyed the decor as well. The food combinations and the chef are what makes this place a great restaurant. more