Advertising

The Seattle Times Company

NWjobs | NWautos | NWhomes | NWsource | Free Classifieds | seattletimes.com

Restaurants


Our network sites seattletimes.com | Advanced

Originally published September 7, 2010 at 7:04 PM | Page modified September 8, 2010 at 5:21 PM

Comments (0)     E-mail E-mail article      Print Print      Share Share

Happy Hour: Seattle's Spring Hill lives up to the hype

Spring Hill's rising-star chef bestows his skill on happy hour.

Seattle Times staff reporter

Happy hour |

Happy hour at Spring Hill: not a hard sell to the masses. Its chef, Mark Fuller, is one of our brightest stars. His restaurant is one of the city's finest.

When his West Seattle restaurant started happy hour Aug. 10, the news on the blogosphere went viral. Commuters from across the city packed into its 8-seat bar.

One couple came from Kirkland. Quite a ways to go for bar food. There are fries, golden and salty, with a meaty aroma from being deep-fried in beef fat. Gives them a McDonald's frylike flavor. Served with a house-made ketchup and — even better — a house-made ranch sauce that will have you dip and dip again.

The Beecher's cheddar grits, blanketed in Parmesan and marinated mushrooms, was an umami blitz.

There are chicken wings — crispy, a bit greasy, but still better than your average pub's — but not the same signature chicken that Spring Hill serves on Monday nights, which have a two-month waiting list. For that acclaimed Monday fried chicken, you have to, well, get on the wait list. There's no way around it.

Spring Hill's happy hour is fine, if you put it in perspective. It's bar food, not cuisine with the depth and sophistication — nor is it as labor-intensive — of the dinner menu.

But you'll be rewarded if you read the bar menu carefully. There's a "daily happy-hour special," and often that's a selected appetizer from the dinner menu for happy-hour price. Or a chef's special. One evening, that bar special was cured salmon with huckleberry purée. On another day, it was beef tartar, covered in egg yolk. Scooped that up with some salty, vinegar chips made from mandoline-sliced fingerling potatoes. One of the more elegant bites you'll find in a bar.

Spring Hill, 4437 California Ave. S.W., offers happy hour Tuesdays-Fridays from 5:45-7 p.m. with $4-$6 bar food and beers $2-$3.50, $5 well drinks and $3 off wine by the glass (206-935-1075 www.springhillnorthwest.com).

Tan Vinh: 206-515-5656 or tvinh@seattletimes.com

E-mail E-mail article      Print Print      Share Share

More Restaurants

Serious suds: Where to get 'cult' beer Pliny the Younger

Freeloader alert: Free pancakes today at IHOP

Taste: Indian curry: exciting and soothing

Restaurant review: re:public is a worthy addition to the South Lake Union restaurant scene

Dining Deals: Full meal at In the Red won't empty your wallet

More Restaurants headlines...

News where, when and how you want it

Email Icon

Comments
No comments have been posted to this article.

advertising


Get home delivery today!

Video

Advertising

AP Video

Entertainment | Top Video | World | Offbeat Video | Sci-Tech

Marketplace

Advertising