Spring Hill Restaurant & Bar

How I heard of this place: One of the local Seattle magazines mentioned Spring Hill a year or so ago in an article or in their list of restaurants. The logo caught my attention, the name sounded fresh and local, so the establishment made it onto my list of restaurants to check out in the city. When we found it on the Restaurant Week list of 100 participating dining establishments, it was a reservation that needed to be made without a second thought!
Type of cuisine: Northwest seasonal cuisine, Spring Hill offers innovative regional northwest foods that are fresh, flavorful and simple. The restaurant is committed to utilizing local ingredients from northwest farmers and fishermen.
The Spring Hill wine list is made up of primarily Washington and Oregon selections and their specialty cocktails made with local ingredients as well as house made tonics, ginger beer and bitters.
Ambiance: Set in the business district known as «The Junction» in West Seattle, built on wetlands originally known as Spring Hill Pond, the elegant, contemporary, fresh cuisine, prepared and executed with care and confidence, Spring Hill brings together the culinary talents of one of the Northwest’s emerging chefs, Mark Fuller, with the contemporary design of Heliotrope Architects. The space is rectangular and open, contemporary, sleek and feels light (with birch wood bench booths and slabs along the walls). The dark interior, especially in the evening when the floor-​to ceiling front wall windows shed little to no natural light, lends itself to a romantic dining experience, while the lack of music and the bustling sounds of a restaurant (diners conversing, dishes clanking) make for a more casual atmosphere. The bar, directly ahead of you as you enter the establishment leads into the kitchen space, open for on-​lookers. A mirror can be found across the length of the restaurant at head level to the diners seated in the booths. The warm tone of colors and ambiante lighting makes for a cozy and comfortable space.
What I ordered: Four of us graced the venue on this cold Seattle fall evening and ordered nearly one of everything on the menu. The restaurant completely catered to Seattle Restaurant Week by only offering the fixed price menu. The dining companion to my left started with the three kumamoto oysters served with cucumber vinegar. Directly across from her, we had an order of the beet salad with 20^th century pear and feta cheese. To her left, we had one order of the sockeye salmon mousse cured salmon served over crumbled pumpernickel and herbed cream cheese. I ordered the fourth option: a butter lettuce salad with paper thin slices of radish and Parmesan cheese in a cintronette (citron vinaigrette). For our main entrees, we had one order of the slow cooked pork shoulder topped with anchovy caper relish, and served over a white bean gratin with herbed crumbs, glazed carrots, and pearl onion. Two of us selected the wood grilled beef bavette (one prepared medium-​well and one medium-​rare), served with caramelized cauliflower, over a bed of creamy, buttered russets, horseradish and an herb-​garlic side. The final of our four ordered the pan-​seared halibut served with clam sauce (she chose to leave this out) and a side of roasted Brussels sprouts with a tangy and salty caper relish. For dessert, we had only one option, so the four of us were served Valrhona chocolate milk and Snickerdoodle cookies on warm plates.
What I loved: At the end of our meal, sitting back in our chairs, completely satiated and very happy, one of my dining companions said, «I can’t even decide what the best thing was!» Remembering each course and each dish, it was truly all so good, so delicious, that none of us could make a decision as to what was the best part of the meal. We loved all of the appetizers — the butter lettuce salad winning high notes of praise. The beef bavette was perfectly served over a soft, creamy, buttery bed of mashed potatoes and the Brussels sprouts caramelized to a savory finish.
Why I loved it: The space, the feel, the food. What is not to love about Spring Hill? It is definitely worth a drive out to West Seattle and is likely to happen on more than one occasion… in the near future!
Cost: $ 25 prix fixe for a three course meal. Regularly priced menu may be slightly average to high.

I’ve never been to the old Spring Hill and I think it’s something I’ll regret as it was generally considered one of the better places to grub in Seattle. However, even with the new menu they have their staple burger and fried chicken dinners (now available everyday).
My first and only visit was about a week ago for a friend’s birthday dinner. I arrived a little early and took a seat at our table. The décor is modern — it’s different from what I would have expected. I had imagined something more home-​style and quaint like Tilth but I’m not trippin’, good ambiance, clean and comfortable.
Service was sharp but wasn’t spectacular. No complaints really but nothing that I wouldn’t expect from a pricier restaurant. I read reviews afterwards complaining about snooty staff but I didn’t get that vibe at all. To each his own I guess.
The food…
We decided to split two burgers, two orders of the wheat noodles and 1 original style and 1 Korean style chicken. The burgers were fantastic but a bit rare even though we asked for medium. It was pink in the middle and the very center was still raw. Everyone agreed it tasted good though — distinct and flavorful.
Noodles were good as were the sides of kimchi to go with the rice (both accompanied the orders of fried chicken).
The chicken itself was amazing — original chicken was juicy inside with a tasty but not overly greasy breading. Korean style was even better — the sauce covered fried bird was just spicy enough for a little bit of kick but manageable for even the wimpiest of spice eaters.
I’d recommend going here, it’s a good experience and everyone had a great time. Our total bill for 6 people, with the mandatory 18% tip came out to ~$ 175 which isn’t too bad considering we were all stuffed and still had leftovers for later.
I’ll be back for more chicken in the future and also for brunch, which I hear is great as well.

Let me start by saying one of the single best dining experiences I’ve ever had in Seattle was at Spring Hill. That’s why my wife and I wanted to go one last time before they change they’re format this week. That being said, if tonight was the first time I’d dined here I would never go back.
I don’t write reviews. The only reason I’m writing this one is because I really do love this place and hope it continues to do well. The food itself was very good as usual even though the menu was limited and they were out of three separate items, including on entrée, at 8:45. With the changes coming this week it’s understandable.
What was inexcusable was the service. First we had to wait fifteen minutes for a table. That wouldn’t be a problem except for the fact no could even take a drink order at the stand up bar while we waited.
When the waitress got around to serving us she was snobby and inattentive from the start. She told us what they were out of, didn’t offer to take an order for drinks, and walked off. I finally git a drink after we had been sitting for close to 30 minutes and ordered our meal.
The last straw was when I got my entrée. I had been drinking whiskey cocktails a when my food came she asked if I wanted another. I said I would like some wine with dinner and I asked if she could recommend something. She told me I could go «with either a red or a white» with my dinner. The tone in her voice implied I wouldn’t know the difference anyway.
I’m not the most sophisticated looking guy, but I know enough to take offense to that comment. If I was at Olive Garden I would just assume the waitress didn’t know any better. But when I’m paying that much at a reputable restaurant it definitely comes off as snobbish on her part. Especially after the terrible service we had received.
I know this review is long winded and honestly the only people that I hope read it are management at Spring Hill, soon to be MA’ONO. It’s not like I don’t like the place. I proposed there actually. I will say though that if I go in there and get treated like an idiot again I won’t be returning.

Spring Hill to be MA’ONO (formally Monday Fried Chicken Pop Up Dinner)
Two reviews, first for MA’ONO and second for Brunch
Fried Chicken dinner
So this is my tribute to the eluded Spring Hill Fried Chicken Pop Up Dinners… It’s typcially a month long wait to snag a reservation for Seattle’s BFC. Yes that means Best Fried Chicken. Plenty of food and the Korean style is a party, the American style was good as well. The sides are on point, with Mac Salad, Kim Chi, and Celery w/​Appled. However I prefer my spam musasbi with an egg. As of 2÷8÷12, MA’ONO will be serving BFC everyday. It’s amazing and a great experience. All that food, $ 25 a person.
See uploaded pic at
Brunch
Spring Hill is home to Seattle’s best brunch. New American cuisine. Classic dishes with a modern execution. ingredients are top notch and most dishes I’ve had. harmonize well. I been quite a few times and there is a reason, its amazing. Hands down, did I say my fave brunch spot in 206?
The complete Eggs Benedict w/​a McDonalds style hashbrown, the flufferious Quiche, seattle style Hangtown Fry, eclectic poached eggs w/​mushroom ragout, the croque madame «fancy sandwich», all pictured in the post.
This one of my favorite places and looking forward to their Hawaiian style cuisine.
See uploaded pic at

Tried the Monday night chicken dinner, original and Korean styles, and it is no doubt the beat fried chicken I have ever had. Came with a few sides which were unique and also very delicious, although these may not fit everyone’s palate. For example, I loved the kimchi but the 3 white people I was with didn’t really love it… Oh well, more for me! :) but we all agreed the chicken was the best ever. Totally worth it.
Also got a bottle of the azul malbec and that was really really really good too.
News broke today that Spring Hill has decided to stop the modern food menu and focus strictly on fried chicken and whiskey. I don’t know how I feel about that. Having it be only available on mondays made it unique, and I’ve heard their other menu items are actually really good, so it’s a bit sad that they are going to turn into just a friend chicken joint 100%. We shall see.

Although a tempting menu tantalizes the senses, the service leaves much to be desired.
At the door we were asked if we had reservations, restaurant was ¼ full, we politely said no. The host hmph’d us. «hmph». Wow– hmph’s are really rude.
We were seated and waited 20 minutes (not an exaggeration) before we ordered coffee and received our menu’s. Then sat another half hour having to ask for our second cup. After another 45 minutes of literally being ignored, we received our food. Although tasty I expect better service when paying this much.
On a positive note– the interior is pretty cool.

Having lived in the south for a few years while in grad school I have a real taste for Southern cuisine. So my when the girlfriend brought me with her for her friends «Christmas» dinner at Spring Hill I was excited to find a place doing fried chicken right, and I can tell you they do.
So they have added a twist to the traditional Southern meal by making the side very traditional Hawaiian side for the ma’ono menu. This includes Spam Musabi, won bok kimchi, macaroni salad and rice & cucumber namasu. We added an order of the curry & bacon fried rice, which was amazing! But the main attraction is the chicken, we ordered to orders of the Original and one of the Japanese BBQ sauce with furikake. Both styles were amazing, the breast meat was perfect and moist and the thigh and legs were also cooked to perfection. The capper is the amount that you get, for the eleven people that we had we all walked away with leftovers.
We also had the popcorn ice cream, it felt weird at first because I was expecting to get kernels of corn stuck in my teeth because it tasted so much light salty buttery popcorn. Truly amazing meal!

I’ve eaten brunch here several times, and the food has always been fantastic. My review for the brunch alone would go into great detail over how delicious their French toast with house-​made FRIED CHICKEN nuggets is to die for; how their turkey club (CHICKEN-​FRIED turkey, to be accurate) redefines how delicious turkey can be. Yes, my review would painstakingly agonize over the details of every delicious morsel of food that I’ve put into my mouth at this place.
This review is not about their amazing brunch; if you sensed a theme with my brunch choices, you’ll understand what I’m getting at here: Fried Chicken.
Best. Fried. Chicken. Ever!
Earlier this year, Spring Hill announced they would discontinue their fried chicken Mondays. I tried to make reservations… they were booked for the next 3 months, right up until their last night. I had wanted to eat Spring Hill’s fried chicken for so long, and I learned it wasn’t going to happen, I was devastated.
They spent the summer retooling the Fried Chicken Monday and created a more fusiony version. In November Spring Hill blogged they were bringing the dinner back, we made reservations for their first Monday.
You can still get the classic Spring Hill fried chicken recipe, but they’ve also added other options (Japanese Barbecue, Spicy Korean, and a Chinese mustard). We did 50/​50, Classic and Korean. The classic was better, as it comes out crispier, but it was nice to have a mix of flavors. The entire meal is sort of a Hawaiian fusion, as the sides are Spam musubi, mac salad, kim chi, steamed rice, and a cucumber salad.
Everything was absolutely fantastic. The dinner for 4 costs $ 98, but is enough food to feed 8 people. We all left with full tummies and had left overs for the next day.
Fried Chicken Mondays are reservation only. Plan ahead!

We had a better brunch here this time. But I do think the place is still to snooty for it’s britches. Again, the place was empty and the hosted seated us at a table for two we asked for a booth. She said yes but made a huge drama out of clearing the extra table settings. She did the same thing fiver minutes later with another couple.
The guy who took our drink order who I guess was the busboy was odd too. One of their drinks had Lillet in it and when my wife asked what it tasted like, he looked at her and said it’s liquor. «Yes but what does it taste like?» He just shrugged his shoulders.
The waiter was great and very friendly; not like the snootydoll we had last time. The food was better too. I had the Croque Madame which was gooey cheese, sauce perfectly cooked eggs and chewy bread. My wife’s quich was the size of a ClaimJumper cake, and a whole lot better.
So, yeah it was better this time. But they really need to work on training the staff better. Couples like booths, and it shouldn’t be a big deal to sit there if it’s not crowded. And if some dude is going to take a drink order he needs to be able to answer questions about the liquor in the drinks!

Caveat: brunch only review. I came to Spring Hill after hearing so much hype from my fellow foodies. Unfortunately, I was not a fan of the brunch. Maybe dinner is better?
I ordered the Hangtown Fry, which consist of an egg scramble with bacon, green onions and peppers, 3 fried oysters and a piece of toast. The fried oysters were okay. The scramble was blah, and for some reason, it was watery. That was unpleasant. Overall, the dish did not have the cohesiveness that I would expect from this level of restaurant.
My wife ordered ham benedict. The waiter described it as having «classic flavor with fresh ingredients.» When it arrived, it came solo. There was nothing else, no homefries, no garnish, no toast. I get it simplicity, but this one item better shine if it is the only thing on the plate. At first bite, all I tasted was lemon in the hollandaise sauce. The english muffin, which the menu said originated from Dahlia Bakery, tasted old. I can’t say that it was bad, but it definitely fell short of expectations.
Another item, unrelated to food, is that Spring Hill is not kid-​friendly. If you don’t have kids, then you don’t care and can stop reading. But note that they don’t provide booster seats or high chairs and seem perfectly okay with this. I have an 8-​month old and thought this was kind of strange for a place that serves brunch, which typically is a family activity. That’s pretty short-​sighted and ignorant, but maybe they are trying to be exclusive. That’s fine with me. I’ll exclude myself (and my family) from this place.

I’m torn on this review. I wanted to give them four stars, because the food was spectacular, but I can’t give that fourth star because the service was a bit too snooty for my liking.
I get it, it’s a posh, contemporary cuisine-​scene, but it was hard to get a smile out of any of the staff. I was walking up California Ave when I noticed people jetting across the busy street to get inside the subdued store front. Curious, and hungry, I too braved the two way traffic, ignoring the cross walk just 100 ft away, to see what was the big draw — Sunday brunch from 10am-​2pm!!! I walk in and decide that I have to eat here. I wait at the hostess stand to be seated, and ask to sit at the eating bar. I was by myself, and often go places on my own and am use to the odd looks and the «Table for one?!» suspicious gazes, but definitely felt like a second class citizen here. The bartender slid a glass of water my way, took my drink and food order, all without a single pleasantry.
The food: I had a mimosa and croque madame. I have to admit, they can cook! The ham in the croque madame was rich, with just the right amount of salt to cut through the rich, creamy béchamel sauce and over easy egg — came served with a side frisse salad with a citrus dressing, which also helped cut the richness of the overall meal.
Will I go back, probably. Was I pleased with my overall dining experience, not so much. In a small community like West Seattle, restaurants need to take every opportunity to make connections and establish themselves as the place for not only fantastic food, but friendly and attentive service.
Come on Springhill, I know you can be better. Take a lesson from your warm, rich and inviting food ;-)
Enjoy!

Food snobs. I have a theory that restauants should not be run by chefs. They should be run by businesspeople who know how to make the customer and food experience the best it can be.
I experienced a weird «no substitutions» rule here where the waitress gave me an extremely hard time. I’m going to a restaurant because I want somebody else to cook me food– the way I want it. I’m not going to a food cult to worship the chef-​leader.
Suggestion for you guys: make people happy. It will serve you better in the long run.
I give this place 6 – 12 months before it goes out of business.

This review is for the Monday night chicken dinner.
I’m still thinking about this meal, months later. I’ve had great fried chicken. I grew up in the South, so I have high chicken expectations. My expectations were met and surpassed at this restaurant. This is the crispiest, well-​seasoned chicken.
Great wine list and sides were decent. The mashed potatoes were delicious.
The only disappointment was the dessert. If you are going to call something pie, it should have pie crust. Putting fruit in a danish/​croissant that has been shaped as as pie does not make a pie. I wish they had outsourced their pie if they could not make it the classic way. The chicken was so good, I am willing to overlook this misstep.
Service was terrific. I’ll be back.

Finally I got a chance to make it out to West Seattle for this awesome little brunch place. I am a huge fan of brunch these days, because the food possibilities are endless it seems!
We sat down immediately (YAY cuz it was a Sunday!) and they poured up some Victrola coffee right off. Bonus points for keeping up on the refills as neither of our cups were ever dry! AND they have über cute individually wrapped sugar cubes, of which I immensely enjoyed unwrapping each new pour… hehe.
On to the eats!!! It took me a while to figure out what I was crazing this particular morning. I finally decided on the kassler ham benedict with poached eggs (a MUST) yummy english muffin, and tasty hollandaise sauce (also a benedict MUST!). My stomach and my eyes were more than pleased when it came out. I think they may have been in overload mode (or I was completely caffeinated up from all that Victrola.?) Either way, each bite was pure AM bliss. And coming from a night owl, that is an accomplishment!!!
My friend– had the Special Saimin, which I’m not going to lie, I had no idea what it would entail… BUT it turns out to be an awesomely spicy ramen with amazing accompaniments like fish cake, egg, and PORK BELLY!!!
The ambiance was amazing here and it was actually bigger than I thought. I am glad to have been here to experience the West Seattle Brunch scene and I must say I will have to come back for dinner and the likes.
Spring Hill, you pleased my benedict passions!

I have a lovely friend who introduced me to the «Happy Meatball» love. She’s a Unilocaler who makes the most beautiful cards, and one of her most popular is the one with the smiling, plumply and beefy little guy. Its image makes me happy, indeed.
I love when these things we love can be tasted, especially if they are as good as the ones Spring Hill serves!
«The Monday Night Supper» was our first experience at this wonderful restaurant. We have been back several times, always craving the perfectly balanced tomato sauce, graciously bathing the fist-​sized meatballs (named «XL» on the menu) and the wonderful spaghetti. My better-​half swears that the fresh and crispy Caesar Salad here is the best he’s had. I agree it’s a phenomenal, delicate one, and I love that is presented as «Caesar for Two.»
This supper night is perfect to bring out-​of-​town guests. We have done it a few times with such success, we have it always in our must-​do in Seattle when it comes to dining out with visitors.
We have also been to the «Fried Chicken Dinner» (served for four). This is what it comes with: two chickens, herb spaetzle, buttered russet potatoes, caramelized brussels sprouts, marinated cucumber salad, jalapeño cornbread with honey butter.
What can I say about it? It’s fantastic. You’ll eat plenty of carefully made, delicious food. You’ll bring a box home. And the next day, you’ll have the best leftover fried chicken you’ll ever taste in your life. It is as good as when it comes fresh and slightly sizzling to your table.
Last but never least, the service is spot on, kind and lovely. Everyone at Spring Hill will be able and prepared to answer any questions about the menu, wines and cocktails. The owners are generous, and a pleasure to talk to. Chef Mark Fuller is always in the kitchen, working very hard to ensure what you eat is unforgettable.
Every time we go, we leave with a big smile on our face, thankful for repeating one of our favorite Seattle dining adventures.
¡Gracias Spring Hill!

I came to Spring Hill with low expectations after reading some of the reviews, and looking at the apparently abundant hi-​cal options on the menu. If it wasn’t for my classmate reserving a table at this place for a group of us, I wouldn’t have given this place a chance. I’m glad I did, however.
PROS:
1. Super attentive wait staff. My water class and coffee mug were constantly being refilled, so much so that I began to lose track of how many servings of coffee I was drinking because they would keep refilling my mug as soon as I took a few sips. Also, our food came out only after a short wait.
2. Delicious, flavorful food. My friend and I shared the poached eggs with mushroom ragout over chive biscuits. It was so hearty and flavorful! The runny egg yolk, mixed in with the well-​seasoned mushroom gravy, and shredded parmesan cheese on top, fused together to make a tasty brunch. We each also got the fruit with yogurt. The fruit were pears, grapefruit, and mandarin oranges, all peeled, all easy to dip into the yogurt. The yogurt was Nancy’s local organic vanilla bean yogurt, and it came with a drizzle of honey on top. So yummy!
3. Chic environment, with modern, green décor.
4. Everything is local and organic.
CONS:
1. Over-​abundance of seemingly high-​cal foods. Lots of pork, lots of gravy, lots of fried goodness.
2. Not enough vegetables (or fruit!) on the menu. The place needs some sole, vegetable entrees!
3. Perhaps a little on the spendy side. The drip coffee was $ 3.50 for a small little mug, which for some people might be steep. For me, though, considering the constant refills, it was worth it.

Nice atmosphere. Spotty service. Decent Food.
We started with a bottle of 2008 Sancerre, which had good minerality but was a little too sweet for my taste. Had Sancerre with the Iceberg and Blue Cheese salad. Salad was nice (thick slice of lettuce instead of a wedge) but needed seasoning (even with the bacon).
Then had a glass of French Syrah with the «Hot & Cold Beef» — steak tartare & grilled Wagyu Sirloin. This is an appetizer portion (which is what I wanted). The grilled Sirloin was perfectly cooked (red but slightly warm) and was well seasoned. However, the tartare was nothing special — it needed acid and seasoning.
Didn’t have dessert. Wanted a latte, but they only serve drip coffee (bummer).
Overall, inconsistent food. Our server was very nice, but the kitchen seemed very slow with the restaurant less than ½ full.

Best restaurant I’ve ever only given two stars to…
So why only two stars? Simple, dear reader. Spring Hill aspires to be a high-​end restaurant, not merely a ‘nice neighborhood bistro’. And as such, it must compete at a higher level. While many dishes are brilliant, there are some major stumbles. I am critical only because I know they have the potential to be West Seattle’s Canlis, if they choose to seize it. They just need the ‘tough love’ that an honest, objective, and qualified review can give. I could’ve bitched to the staff and maybe been ‘comped’ a dessert or something, but that would come at a cost to the integrity of the review. We paid full price, and tipped fairly. We want no freebos, we just want to see Spring Hill realize it’s potential.
The good: Service is competent and professional. Not Canlis grade, but definitely up to the standard they aspire to. The cocktails, appetizers, and desserts are nothing short of brilliant! A King Clam (geoduck to most of us) was served shaved sashimi-​thin in a wonderfully balanced sauce. The sweetbreads are a delight as well, as are the madeline cookies in a warm vanilla pudding.
Spring Hill falls down seriously in the entrée department. The halibut dish was a bit overcooked, and my rib steak was utterly uninspired. To add insult to injury, it was topped with a near-​frozen pat of herbed butter that only served to cool the steak to a tartare state by the time it had achieved it’s basting purpose.
Little details like this is small potatoes, to be sure, but when you’re ordering the most expensive entrée on the menu, you deserve a top-​end experience, yes? Frankly, I’ve had better steaks at the Outback. The best thing about the entrée were the ‘tater tots’; a delightful reinterpretation of a school cafeteria classic. Sorry, but that’s the truth. I get the impression that the chefs who own Spring Hill were mainly tasked with appetizers and desserts where they used to work, as the entrees are lackluster for this level of dining. None the less, Spring Hill does really good trade, which frankly brings to question the level of sophistication of the West Seattle clientèle. Could a Cheesecake Factory be in our future?
Another gripe is the sound level. This space is LOUD!!! When did the conceit start that spaces that served high-​end food had to also be spaces where you had to speak in battlefield tones? You can have a conversation at Canlis (or Phoenicia, to be a bit more local), why not here?
So…should you go and blow your hard-​earned cash here? I say yes. They have a lot of great ideas, and deserve a chance to get a bit more ‘dialed in’. If they don’t, I only have two words for them: Ovio Bistro. WS foodies know what I’m talking about.

This is my second time here. The first was for dinner and there was nothing memorable about this place.
I decided to try their brunch last Sunday. We sat at the bar and sat and sat. The service was slow and little assurance was given to us that they’ll be with us shortly. That being said, we came for the food so we placed that issue in our back pocket.
We ordered the corned beef hash and bone-​in ham steak. The corned beef was average, nothing special and half the plate was filled with this giant piece of bread. The ham was huge but tasty and moist. I would have actually preferred a smaller sized ham and more of the side items (grits and veggies).
On a high note, Springhill does fresh squeeze their OJ, we were watching the process while waiting to order and it took ~4 oranges to make a small glass of OJ. I wish they did this with their pineapple juice, from which I got mine from a can.
2 starts b/​c nothing really stood out and everything seemed average, also the service was slow though the place wasn’t packed.

Whoa, maybe because it was a quieter night… I’m not sure, but i enjoyed myself more this time that my previous dining experience here.
I could make a meal of their small plates. I loved the geoduck. Crunchy, with hints of citrus and spice. Wonderful. The duck egg raviolo was rich, yet mild and soothing at the same time. Mussels are simple but an easy dish to mess up. These were plump and briney, not shriveled up and fishy.
My beef was done to temperature, as requested, and came accompanied by three little potato rectangles that were excellent. Like some of the small plates, I could eat an order of those myself for an entrée.
An assortment of sorbet closed my night. Banana/​chocolate, coconut and plum were the trio. Quite interesting and just the closer I needed for the evening.
I think I’m a fan now.