Grillaxin' With Mark Fuller, Part Two

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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 restaurant.

SW: You're making a pizza. What's on it?

Fuller: On my pizza I would put tomato sauce, mozzarella, provolone, fennel sausage or anchovy, green bell peppers, black olives, red onions, olive oil, herbs, and sea salt. I really like a lot of stuff on my pizza. My pizza cookery would not be so 'clean.' That's why I have other people make it for me.

Where do you eat if you have just $5? Where would you eat if you had $100?

Five bucks I would eat what just about everybody in Seattle would eat, a large bowl of pho. For $100, I would eat at Serious Pie three or four times.

What's your after-work hangout?

Spring Hill Bar because it's easy. Sometimes I stroll down to Shadowland or West 5. On occasion I like to hit up The Corner Pocket. Since I started working in West Seattle, I do not head over to town too often to hang out.

What would you like to see more of in Seattle from a culinary standpoint?I would just like to see us all keep doing what has been happening for years now. It's the evolution of cooking and cuisine in the Pacific Northwest. Although I have heard claims, no one person has or will solely define what Northwest cuisine is or will be.

And what are your plans with Spring Hill? Anything new we should know about, something you're particularly proud of or excited about?

Spring Hill will continue to evolve and change, hopefully stay fresh. I am excited for Spring!

Check back tomorrow for Fuller's recipe for shrimp and grits, something he promises to be make-at-home-simple.

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