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!
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