Thanks to Heather for e-mailing to point out that Spring Hill Restaurant founder Mark Fuller is a semi-finalist for Best Northwest Chef in the prestigious James Beard Foundation awards, announced today. We’ll find out who wins in May.
Chef Fuller really deserves the honor. I’ve enjoyed his food for years–first at the Dahlia Lounge and now here at Spring Hill.
Good luck, Mark!
Chef Fuller must have been a.w.o.l. the evening of my most recent visit. Having enjoyed excellent meals in the past, I chose Spring Hill for a special occasion celebration with a close friend. Sadly, all but the oysters disappointed. A martini arrived luke-warm. A salad described on the menu as composed of fennel, chicory, compressed pear, grapefruit, hazelnuts and parmesan contained three small pink grapefruit bits, perhaps four slivers of fennel, quite a bit of frisee (not chicory), no tangible taste of pear OR parmesan…Perhaps the impressive line up of sous-chefs behind the counter had missed one or two stations in assembling this. The 24 hour ribs, ordered on the recommendation of our waitress, tasted like an inexpensive cut of corned beef and were not accompanied by brussel sprouts..though the green sprinkling of celery leaves scattered on top could have been intended to “suggest” their presence. A dessert of liquid chocolate (described by our waitress as dense chocolate which led to our expecting something quite different) was the final let down, with a difficult to eat, homemade massive marshmallow on top. Was this an “off night”? Or has Spring Hill become complacent?
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