Seattle >Sitka & Spruce
James Beard award winning chef Matt
Dillon presides over the open kitchen in this bright & lively room serving up sustainable Pac NW fare like smoked trout, braised pork and Kurtwood Farms cheese.
Or drop by Monday nights when Alvoro (a member of Dillon's crew) offers up Mexican fare during the weekly Malafacha Monday pop up.
There are plenty of good reasons to stop by and enjoy the food that comes out of the open kitchen at Sitka & Spruce. But if you're a brunch person there's no better reason than the smoked trout served with potatoes and a little bit of horseradish and creme fraiche.
From a strip mall to Capitol Hill's hottest multiplex of restaurant, bar and grocery, this is the original oily fish restaurant. Come ready for sustainable and earthy food with plenty of meat, carbs and rand seasonal veg.
Big, big fan of chef Matt Dillon's big, big flavors. He mines herbs and spices that confound the most seasoned palates, waking them up in the best possible way. Love the ever-changing menu that showcases vividly fresh produce and interesting takes on meats/seafood. The kitchen manages to turn lentils and poached eggs into something you cannot stop eating. Bravo! And, oh, yeah, Matt won the James Beard Foundation's award for best chef in the Northwest in 2012. Well-deserved, and we look forward to more good stuff at his new project launching in Pioneer Square in 2013.
Many reasons to visit Melrose Market; a lingering, leisurely lunch with sparkling wine is surely one. Shareable plates; perfect ingredients.
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.
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.
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