Subject:

Mark Fuller

  • Food

    April 11, 2012

    Frying Spring Hill at Ma'ono

    The Fullers narrow their focus to chicken in West Seattle.

  • Blogs

    April 3, 2012

    Assessing the "Where Should I Eat?" Apps

    Urbanspoon last week released a redone version of its popular app, supplementing its shake-to-suggest slot machine with interactive maps and lists of restaurants favored by Eater or helmed by James Beard-nominated chefs. Another new feature notifies registered users when they're in the vicinity of a ... More >>

  • Blogs

    January 31, 2012

    Spring Hill Embraces Fried Chicken Identity With Name, Concept Change

    Eaters who've struck out trying to score reservations to Spring Hill's vaunted Monday night fried chicken pop-up will be relieved to learn the restaurant's shifting to a fried chicken-centric concept. Spring Hill today announced it's trading its linens and braised short ribs for paper napkins, kimc ... More >>

  • Blogs

    December 19, 2011

    Say 'Aloha' to Fried Chicken at Spring Hill

    ​Many mourned the death of the original incarnation of Spring Hill Monday night fried chicken feasts and their return is marked with a menu that is more personal to the chef, even rarer in Seattle, and still features the ludicrously crisp bird that made them famous in the first place. Those wh ... More >>

  • Blogs

    October 3, 2011

    Best of Seattle: Readers' Favorite Fried Chicken

    Seattle Weekly readers are a heavy-eating and drinking bunch, but a number of them set down their forks and steins to record their choices for the city's best spots for corned beef, coffee and curry - among other critical edibles. Over the coming weeks, we'll be sharing their selections on Voracious ... More >>

  • Blogs

    July 12, 2011

    Hey Spring Hill, That Was Some Motherclucking Good Fried Chicken!

    Photo by Leslie KellySpring Hill's fried chicken lived up to its lofty word-of-mouth, but that bird is over and done.​I made an absolute pig of myself last night at the grand finale of Spring Hill's wildly popular Monday-night fried-chicken feasts. Its swan song, if you'll pardon the first in ... More >>

  • Food

    March 23, 2011

    Our 107 Favorite Restaurants, 2011

    From burgers and pizza to steak and sashimi, the Great Seattle Food Pyramid takes shape.

  • Blogs

    February 21, 2011

    Awards Season: James Beard Semi-Finalists List Is Out

    ​You know how whenever the federal government puts out a new budget or new income tax rules, there's always this B-roll footage shown on the news of some poor congressional staffer lugging around bound copies thicker than two phone books put together? Yeah, well that's kind of the stage we're ... More >>

  • Blogs

    January 7, 2011

    Rezzies All Gone, But You Can Still Score Some Spring Hill Chicken

    Spring Hill's Mark Fuller is 86ing the fried chicken dinners in July.​Shortly after the word got out on Voracious that chef Mark Fuller would fry his last birds for the wildly popular fried-chicken Monday suppers in July, the last tables available were gobbled up. Bummer. But hang on. There's ... More >>

  • Blogs

    January 5, 2011

    No More Fried Chicken at Spring Hill? What the Cluck!?

    Mmmm. Finger-licking good, but for a limited time only at Spring Hill.​Spring Hill chef Mark Fuller announced on his Facebook page that it was time to stick a fork in those insanely popular fried chicken dinners. Ack! "I love fried chicken and I know you do! Time to shake it up & try new thin ... More >>

  • Blogs

    May 11, 2010

    Dahlia Lounge Sous Chef Got His Start At Taco Del Mar

    Photo by Leslie KellyDezi Bonow's fiery kimchi is featured on several dishes at Dahlia Lounge.​Dahlia Lounge sous chef Dezi Bonow's approach to cooking is beautifully simple: "I love to cook for people. I love food." And it shows. Dezi's got his fingerprints all over the menu at Tom Douglas' f ... More >>

  • Blogs

    April 6, 2010

    Jason Stratton of Spinasse One of Food & Wine Magazine's Best New Chefs 2010

    Seattle, meet one of the ten Best New Chefs in America​Yesterday, I wrote about the news that not one, but two of Seattle's most famous (if not most beloved) restaurants had made it onto the Restaurants & Institutions list of top 100 independent restaurants--a run-down judged solely on the amo ... More >>

  • Blogs

    February 18, 2010

    Tom Douglas, Jerry Traunfeld and Canlis Lead a Robust Crop of Seattle-Based Beard Award Semifinalists

    Kenneth DundasSpring Hill's Fuller is among a group of Seattle food folk who hope to be Bearded.​The list of James Beard Award semifinalists is out, and it's chockablock with Seattle-based restaurants, vintners, and chefs, including Spring Hill's Mark Fuller, the subject of this week's three-p ... More >>

  • Blogs

    February 17, 2010

    Grillaxin' With Mark Fuller, Part Two

    Photo by Kenneth Dundas​Part two of our conversation with Mark Fuller, chef/owner of West Seattle's Spring Hill restaurant, who Food and Wine magazine named Best New Chef 2009. Our conversation began here, while today he tells us a bit more about what he likes to eat, outside his own restauran ... More >>

  • Blogs

    February 16, 2010

    Grillaxin' with Mark Fuller, Part One

    Chef Mark Fuller​Mark Fuller is the chef/owner of West Seattle's Spring Hill, a restaurant which has been highly praised by both local and national media. What are your culinary inspirations? Delicious ingredients, the change of seasons, other inspired cooks, technique, equipment and technol ... More >>

  • Blogs

    January 8, 2010

    A Church of Food

    credit: firstchurchseattle.com​Call it a church of food. Well, for two nights anyway, this former church on Capitol Hill, a gorgeous building recently converted into swank town homes, hosts two exclusive gourmet dinners. And the line-up seems more than worthy of religious adoration. You'll din ... More >>

  • Blogs

    November 20, 2009

    Cheeseburgers, Sausage, and Meatloaf: Grillaxin' with Palace Kitchen's Brian Walczyk

    ​Chef Brian Walczyk has worked within Tom Douglas' group of restaurants for several years, moving back and forth amid the Belltown restaurants (and working with some of the area's best chefs) along the way. Now chef at Palace Kitchen, Walczyk summarizes his journey like this: "I'm the chef at ... More >>

  • Blogs

    October 26, 2009

    This Week's Recipe: Amy Pennington's Apple-Quince Butter

    ​Amy Pennington is the wise-cracking, one-woman show behind GoGo Green Garden, the edible gardening business that's got her driving all over town in a Volkswagen whose trunk is overflowing with tarps, seeds, and shovels. Pennington, who grew up on Long Island with a front yard full of goats an ... More >>

  • Blogs

    August 12, 2009

    Spring Hill's Cocktail Menu in Progress

    ​West Seattle's Spring Hill Restaurant & Bar (4437 California Ave. N.W.) has received quite a bit of press for its food, most recently in Bon Appetit as one of 2009's op ten new restaurants. The drinks also deserve a little attention. All of the accents are made in house like the cedar bitters ... More >>

  • Blogs

    February 13, 2009

    Seattle Semifinalists for the 2009 Beard Awards

    The list was just released. There are two more rounds of judging before the awards are presented May 4, but here's who made it from Seattle:

  • Blogs

    January 12, 2009

    Pro-Am Hot Wing Cook-off At Union

    If you've never attended one of Ethan Stowell's Cook-offs at Union, start now. Chefs and various ancillaries of the restaurant biz/scene will bring their best and brightest, and hopefully spiciest, batch of hot wings for your judging pleasure. You never know who you'll be rubbing elbows with (becaus ... More >>

  • Food

    October 1, 2008

    Is Seattle Currently Experiencing a Restaurant Bubble?

    Do we have enough human resources to fuel the high-end restaurant boom?

  • Food

    July 23, 2008

    Spring Hill: Meet the New Northwest

    Raw and cooked, evil and sensual, earthy and candy-sweet: a luscious study in contrasts in West Seattle.

  • Blogs

    May 29, 2008

    More Reasons Not To Leave The "Island"

    Raw and cooked, evil and sensual, earthy and candy-sweet: a luscious study in contrasts in West Seattle.

  • Blogs

    February 1, 2008

    The Shadow Knows...Kinda: Beveridge Place and Spring Hill

    Raw and cooked, evil and sensual, earthy and candy-sweet: a luscious study in contrasts in West Seattle.

  • Food

    November 30, 2005

    Nov. 30, 2005

    Raw and cooked, evil and sensual, earthy and candy-sweet: a luscious study in contrasts in West Seattle.

  • Food

    November 23, 2005

    Nov. 23, 2005

    Raw and cooked, evil and sensual, earthy and candy-sweet: a luscious study in contrasts in West Seattle.

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