Chef Brian Scheehser takes
farm-to-table to a whole new level, culling produce from a 10-acre farm not far from this inviting spot in the stylish Heathman Hotel. Huge props for the pickle program the kitchen manages. Tart accents show up on all sorts of dishes including a pepper relish on the lamb burger. The pastry chef has got some mad skills, so save room for something sweet. Wish the wine list was better at showcasing the Woodinville producers.
Wine country style restaurant with passion and heart!!.
Went here for dinner the other night with my wife based off reviews and reccomendations from trusted sources and I was throughly impressed! I had the Sonoma duck with the duck essence as it was eloquently described by our server and it was probably the best expression of flavor from a duck dish I have ever had. My wife had the salmon which had a smoky rich flavor that was nicely complimented by the silky butter sauce and apple cider sauce. The service was personable, knowledgable, and attentive but not obtrusive or pushy. The ambience is classy and rustic feeling and the room was busy with excitement and packed with guests (which in this economy is a good sign) The service was complimented by many staff members working together and doing well at their jobs. I will definitely be back! For the price of the food and the quality and innovative thought that was obviously put into the menu coupled with a service staff that was clearly passionate about their jobs this makes Trellis one of the best restaurants in the city! Good job guys!