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There is always the fear of venturing to a new chef-owned restaurant. Either it’s wonderful or it’s not. Spring Hill in West Seattle is not.
There were four of us this last Saturday night, August 2, 2008, all of us experienced around-the-world diners. We gave it 2 months to work out the quirks and decided to venture forth.
The first problem was no substitutions. One of our party ordered an entree but asked for vegetables instead of the starch. We were informed that “the chef allows for no substitutions, whatsoever”. Another of our party requested the entree rare. It was served well done. Then my duck arrived raw. And yes, I know how duck should be cooked, but this was raw. I sent it back, asking for just a minute more of cooking. Twenty (20) minutes later I am complaining as to where my food is. Apologies came but too late. Obviously a bit of “chef attitude” involved.
There are two kudos I can give. The space is sleek and well done. Also, the wine list, though sparse, is excellent. However, none of this makes up for the fact that at Spring Hill, the customer does not come first. I hope this changes, as it could definitely become a destination restaurant. Until then, maybe a course in customer service from Nordstrom would be in order.
Topic: black and white reprints
Are there any photographers out there who can vouch for a company to go to for b&w reprints? I have a negative that is about 2 X 2.5 from the 40’s, I am guessing, and I just want to get a few prints made. Thanks.
Topic: brayburn apples
My brayburn apple trees is loaded. The apples are dropping like flies. This weekend if any one is interested you can come and pick. Rather them go in someones stomach than on my ground.
YOu can call me for the address
206-427-6454
West Seattle, Washington
06 Tuesday