Discovered via a Twitter update from West Seattle-based food writer Kate Hopkins
http://www.accidentalhedonist.com
Bon Appetit's next issue lists Spring Hill as one of the 10 best new restaurants in America.
http://www.bonappetit.com/magazine/2009/09/top_ten_best_new_restaurants
The ONLY WEST COAST name on the list, to boot.
beachdrivegirl
Member Profile
Awesome!!
I know that Volterra (in Ballard) got this recongnition a couple of years ago.
Good for them
love that place. well deserved.
Is this post a precursor to a news item on the front page? Or is that an honor reserved for every little move made by Skillet?
Huindekmi..sarcasm when there's none needed?
And...congratulations to Spring Hill..:)
Can we hope to see an in depth review of Spring Hill by Christopher soon?
Sorry everyone. I'm happy for West Seattle, but Spring Hill is too big for their britches. I've eaten there twice. Both times the service was horrible. The first time the waitress never filled our water glasses after the first time. They sat empty until I had to ask and after that they didn't come around to check again, even though my wife's was emptied quickly. Then she mixed up our check with another persons. In fact the credit card of the other individual was in the receipt holder.
The second time was even worse. The wait staff made my wife and I feel like we were intruding on their conversations and space. I will not go back.
angelescrest
Member Profile
Tacomachine,
Springhill must have heard you, for we never saw the bottom of our water glasses. They were on it every second and happily brought ice cubes on the side. The service was excellent! Kind, inobstrusive...perfect. The food was also an act of perfection: amazing mussels (which I could not do at home); the duck, the trout, the halibut. Really nice-sized portions. My only complaint might be the noise level, which subsided as dinner progressed.
Just ate there last night and everything was perfect! From our bussers to the waiters and the food was to die for!
Jiggers
Member Profile
Congrats to Mark Fuller and his crew at Spring Hill. Now, I'm really skeptical of this list. Mark Fuller learned under world re-known chef Tom Douglas. How much influence does Douglas have with bonappetit.com? Who knows. Maybe nothing maybe a helluva a lot. I have never been to Spring Hill because I just can't afford to eat there right now. But I have worked in 5 star restaurants for years before and I usually will become critical after a certain style of service is expected for the price you are paying for dinner or what goal they are trying to accomplish. Tacomachine.... I assure you that when I was a manager, my staff got it right or they got an earful from me. Filling water glasses constantly with real ice to the top(and not just tap water) is a must because when I get my check and when I want a last drink of water,(or coffee) and there's nothing and in my glass except melted cubes, it doesn't sit well with me. I feel that they have given up on serving me before hand. I don't want to head for the bathroom to get my quench on. Service doesn't finish when you serve the entree or coffee. Most restaurants don't get it. Maybe I'm more critical than most because I was brought up with the best in business years ago. But when you spend $$$$$ in a place that is expected to deliver, you better get it right or I may not be back and I'll let you know why. Anyways, most owners take their customer for granted in Seattle I have noticed. I also know a lot of folks who tell me where they have eaten or got crap service and never been back to that establishment. Good luck!!
pretty sure San Francisco is on the West Coast...
Bar Jules
609 Hayes Street, San Francisco; 415-621-5482; barjules.com
hey all,
I'm glad that people have had a better experience at Springhill than I did. Still, I won't be going back.
The chef has control over a great kitchen and they produce a wonderful product.....the food is fantastic. It's creative, flavorful and has grand presentation. But from my experience the service is horrible.
I had two bad experiences. Both tabs were near $100 for a two top. After the second trip I emailed to convey my negative experience to the manager/owner. The response was similar to the service while dining. Basically, sorry you had a bad experience but everyone else says different. That is the real reason I won't return. The management/ownership doesn't care about my experience at their establishment.
Here's the thing...I've worked in the restaurant industry. I know how independent establishments work, or are successful. Example: I enjoy the Mission. Not fantastic but the service and price point are compatible. My wife and I had a horrible service experience there once. I emailed the manager and received an appropriate response. "We will discuss your experience at our staff meeting on Wednesday." I also received a discount on my next meal (which I never used) but I do still patron the establishment because the ownership understands service.
Maybe I'll go back and give it a try in the future but when you have places like Fresh Bistro a block away who get it right from the start, I'm not sure I need to chance another $100 to see.
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