Spring Hill

Excellent in every way. This tops my personal list of eating places. Everything I have ever had at Spring Hill has been delicious and expertly prepared. They have a wood-grilled menu on Monday nights that I was especially delighted with, and their cocktails and wine selections impressed a good friend from out of town. The service is always friendly, and I always feel elated after I finish a meal at Spring Hill.…

Disappointed. There's nothng like a great burger. And yea they are a bit greasy. Imagine high quality beef perfectly seasoned. A beautiful artisan bun. Lovely sharp cheese and thick cut bacon. Shredded lettuce with creamy dressing.

Now take take that and dip it in a vat of beef fat. Oh my. I t could have been perfect but it was totally soggy. The lettuce was like the worst overdressed salad ever. And all of those beautiful flavors had to be sought for because the entire thing was overcome with grease. Heartbreaking.

Fries...bland...but there are no good fries in Seattle...anywhere.

My friend had mashed potatoes..oh wait they called it "gnocci". There were supposed to be peas in it...didn't see any. Saw some green bits of something though.

Sad…

Disappointed. We had heard so many positive things about Spring Hill so my husband & I decided to give it a try. We were sadly disappointed. The food was interesting and very tasty, but the price to serving size was horrible. It was a good thing we went there not feeling overly hungry. We'd much rather drop over $100 for the two of us (sans alcohol beverages) at a restaurant downtown Seattle or at Mashiko's!!!!…

I've fallen in love with a restaurant. Spring Hill has quickly become my favorite restaurant in Seattle. Innovative cuisine with impeccable flavor and beautiful presentation in a refreshingly simple setting. The service has been top notch every time I've visited. Their Monday night fried chicken dinner should not be missed, $80 for 4 people is an absolute steal for all the delicious food you get. Also, their brunch is incredible and also an amazing value for the quality of food they are serving up. I highly recommend the Saimin noodles on the brunch menu. I'm already booked for brunch the next few weekends and am planning a dessert night to try out all the new offerings from their new addition, pastry chef Garrett Melkonian (formerly executive pastry chef for Tom Douglas restaurants).…