Spring Hill Restaurant opened this weekend to immediate craziness. You would have thought a SIFF premiere was happening there. Over 200 people showed up during the "soft opening." Probably because the windows had been papered for an eternity, anticipation for west side foodies was high.
The bar selection is tidy, and the menu is already tight. But then Mark Fuller (formerly exec chef of Dahlia Lounge) is far from new. Seafood specials on the menu take on extra intrigue knowing the Seattle Fish Company is right next store. But the most coveted menu item by me: "Steak hot and cold." What is it? That's what. Steak. Both hot. And cold. With chips.
The space is a wonderful example of how modern doesn't have to be soulless. Every line of site reveals sharp, clean lines and surfaces, but the light colored wood and a very psychologically pleasing green combine with stainless and dark accents to create a beautiful, and comfortable, environment. And that's all I'll say about that because a new restaurant should be allowed to settle in.
The Bohemian (3405 California SW) update: Stopped to talk to owners Jason (food) and Eirik (bar) as they were painting the store front, and permits willing, the guys are shooting for late June. The place will ease into hours, but eventually will be open all day, plus some, 7am to 2am. Eirik says he wants them to be a bar and a restaurant and a cafe. I say OK.
I keep crossing off the reasons to brave the bridge. (Thanks again Zippy's!) Now by my counts, if I could get my hairdresser to make a house call and get Gelatiamo to deliver, I could very well go full tilt West Seattle shut-in by July.