In the last few years, West Seattle has started to shed its sleepy reputation and evolved into a distinct and vibrant neighborhood. Nowhere is that more noticeable than along the Junction; home to some of West Seattle’s best restaurants and shops to check out. Spring Hill is a welcome addition to the strip.
Located at California and Oregon (funny cross streets… maybe call it Jefferson Junction?), Spring Hill comes to us from Mark Fuller and his wife Marjorie. Mark’s a graduate of the renowned Culinary Institute of America and served as the head chef at Tom Douglas’ Dahlia Lounge. Mark moved on to open Spring Hill to showcase his take on the haul that the Pacific Northwest and all points north could provide. With glowing recent reviews, a visit to Spring Hill was on the docket.
The theme of the menu is geared towards all the great stuff that is available to us locally. Shellfish from Washington, beef from Oregon, fish from Alaska, all are meant to utilize the bounty of our local farmers and fishermen. Armed with this knowledge, we were excited and curious from the local buzz, we looked forward to our dinner at Spring Hill