Recommends

Hannah M.

Joined 1 years ago

Let Them Eat Mackerel!. Clever dishes crafted from Northwest bounty. The humble radish, persnickety nettle, and underestimated cuts of meat are transformed into seductive meals.

Recommends

Lorna Yee

Joined 3 years ago

Citysearch Editorial Review. When local superstar chef Matt Dillon closed down Sitka and Spruce in 2009, Seattle eagerly anticipated its reopening at the sleek new Melrose Project. The new Sitka and Spruce has a menu that, while recalling Dillon’s affinity for local, vegetable-driven dishes, seems even simpler in terms of preparation. Regardless of the changes—real or perceived—you can count on this: Dillon’s food is as delicious as ever. Dishes change with the season, but one might find rustic items like sardines with tahini and sultanas one evening, roast chicken with yogurt and fava beans the next. (A tip: Portions lean towards the smaller side, so order more than you think you need, and share.) The mossy-green room is always packed with convivial diners enjoying the sun streaming in from the iron-framed windows, and the mood is as light and effervescent as the sparkling rosé in your glass.