Serious Eats, A Hamburger Today – Their Favorite Burgers of 2011
Our burger is #4 on Serious Eats A Hamburger Today Blog. Truly an honor! Here is what they had to say….
Our Favorite Burgers of 2011
Adam Lindsley, Portland correspondent: This burger is unstoppable. It’s also a ridiculous 19 bucks (only 17 bucks at brunch). While the price makes me swoon, so does the peerless quality of the burger. After the initial bite pierces the salty crust on the thick patty and releases the fatty juices pocketed within, the beef continues to stay incredibly moist for the remainder of the meal in a feat of magic worthy of Houdini. Oh, and it’s topped with the best cheese on any burger anywhere: a blend of Teleme and Beecher’s Flagship.
The slide show is here…which includes Seattle’s Local 360!
Monday Night Fried Chicken is Back
We have received such a flattering amount of requests to bring back Monday Night Fried Chicken Dinners, we are re-introducing our fried chicken.In hopes of keeping the dinner interesting, we will be serving our Fried Chicken Dinner Hawaiian-style. And we named it.
ma’ono Monday night pop-up will serve Spring Hill’s fried chicken with the choice of 4 different preparations; original, Korean, Japanese or Chinese.Included in the dinner, guests will also get SPAM musubi, won bok kimchi, cucumber namasu (lightly pickled cucumber with ogo seaweed), macaroni salad and rice.The cost of the dinner will be $98.00 for 4 people and $49.00 for 2 people (tax and gratuity not included). There will also be an a’ la carte section on the menu that will offer wood grilled items that include kabli short ribs and Portuguese sausage, as well, fried rice, stir-fried komatsuna and ice cream.
Reservations will be available by contacting Spring Hill at 206 935 1075 or online at our website.
Reservation deadline: Thursday preceding Monday. Unfortunately, we will not be able to accommodate reservations after Thursday for the following Monday.
Menu
choose one or two styles…
original recipe (spring hill)
korean gochujang & hot chilies
japanese BBQ sauce & furikake
chinese hot mustard & toasted sesame
comes with…
won bok kimchi, macaroni salad, SPAM musubi, steamed rice, cucumber namasu
bento plates from our apple wood grill
comes with steamed rice with furikake, macaroni salad, cucumber namasu 15.
kalbi ribs
housemade portuguese sausage
rainbow trout
sides & dessert
wood grilled kalbi ribs 10.
wood grilled housemade portuguese sausage 10.
SPAM musubi 4.
curry & bacon fried rice 7.
stir-fried choy aged shoyu, lemon, bonito 4.
2 scoops popcorn ice cream 4.
ma’ono \mä-(‘)ō-nō\ flavor
Happy Hour Update
Our hours, menu and availability for happy hour has changed.
info:
When: Tuesday through Saturday 5:00pm until 7:00 pm
Availability: bar & dining room
Menu:
BEVERAGES
bottle beers
chimay, pères trappistes white ale (11.2 oz.) 4.
paulaner hefeweizen (11.2 oz) 3.
full sail, amber (12 oz.) 3.
draft beers
(18 oz.) 3.5
georgetown brewery manny’s pale ale
georgetown brewery roger’s pilsner
georgetown brewery lucille ipa
glass pour wines 6.
tumbler drinks 4.
FOOD
crispy pacific fried oysters harissa mayonnaise, lemon 6.
chicken-fried veal sweetbreads honey mustard, ranch, & barbecue sauces 6.
potted chicken liver pate jelly whole wheat waffle 5.
wood grilled bavette steak cashel blue cheese, pickled garlic scapes with parsley, steak sauce 8.*
french fries dips 3.
dinah’s cow’s milk cheese whole wheat cherry newton, smoked hazelnuts, baguette 5.
chiogga beets sansa apples, bacon, hazelnut labne 5.
butter lettuce citronette, breakfast radish, tender herbs, parmesan, hazelnut ‘soil’ 5.
fall vegetable tasting smoky flat-bread 11.
fund raiser & auction dinner for VPC
Come to the Table to feast, fete and celebrate in support of Volunteer Park Cafe on our quest for a happy neighborhood restaurant. The last year presented us with some battles, but we did not give up. Neighborhood love! Many of you have offered support and help and we would like to host a dinner and auction to CELEBRATE and give thanks for helping us to get back on track.
We hope to see you at the table!
Details and reservations here at Brown Paper Tickets
Mark Bitterman’s “Salted” Book Dinner
Sunday, September 18, 2011 at 6:30pm
Spring Hill Restaurant & Bar and The Meadow will be partnering for one evening to share the many interesting and wonderful salts procured and documented in Mark Bitterman’s recently released, James Beard award winning book, “Salted” – a manifesto on the world’s most essential mineral.
Chef Mark Fuller and crew, in colllaboration with the J.B.A. winner Mark Bitterman will be offering a multi course, family style dinner showcasing the spectacular and often unexpected world of artisan salt.
The dinner will be hosted by Mark Bitterman, Selmelier of the Portland-based specialty food shop The Meadow, Myra Kohn and Marjorie Chang Fuller.
menu
Cordial: black plum sangria, maboroshi plum salt.
King clam sashimi, lemon peel relish, amabito no moshio seaweed salt.
spruce needle salt cured Loki sockeye salmon, everything bagel, glacier tomatoes, whole milk cheese curds with black diamond salt.
Newaukum Valley Farm beets roasted in salt, herbed citronette, new crop nashi apple, burrata.
Whole fish cooked in the coals then bathed in Kauai saltwater, komatsuna bundles with pickled ogo.
Bread service, whipped pan drippings, red alder smoked salt.
Horseradish salt crusted prime rib of beef, pot roasted patina potatoes, corn on the cob, hot & sweet pepper pickles, Walla Walla onions, natural juices.
Little Giant’s handmade chocolates & brown butter mochi with haleakala ruby salt, shinkai deep sea salt & djibouti dew salt.
The cost of the dinner including wine will be $86.00 per person (tax and gratuity not included)
reservations will be available by contacting Spring Hill at 206.935.1075 or email us at marjorie@springhillnorthwest.com
Spring Hill & Guardian Cellars
Juice Salon #2
First Tuesday Wine Sessions
September 6th
The Juice Salon is a monthly wine and food event to introduce guests to different styles and varietals of wine, as well as the culinary innovation of Spring Hill. We will highlight a different winery and winemaker every first Tuesday of the month.
The Juice Salon will be hosted by Spring Hill Wine Manager Richard Gonzales, Jr. and will feature winemakers in a fun environment combining food and wine, followed by a Q&A session. Small bites will be paired with local wines featured by West Seattle wine shop, Bin 41.
The Juice Salon will be held in the front of the restaurant with limited seating and will run from 5:45pm through 7:00pm. Reservations through Spring Hill are required. The price is $40 per person (does not include sales tax or gratuity).
When: Tuesday, September 6, 2011. 5:45 pm
Who: Jerry Riener from Gaurdian Cellars in Washington
Wines to be served:
2010 Angel, Sauvignon Blanc, Columbia Valley
2009 Chalk Line, Cabernet Sauvignon, Syrah, Merlot, Cabernet Franc, Columbia Valley
2008 Gun Metal, Cabernet Sauvignon, Merlot, Cabernet Franc, Columbia Valley
2008 The Alibi, Cabernet Sauvignon, Merlot, Red Mountain
“The focus at Guardian Cellars is to continually strive to produce the finest single varietals and blends from Washington vineyards.” –Jerry Riener
Call for reservations: 206.935.1075
Juice Salon Wine Sessions
Announcing: Juice Salon
First Tuesday Wine Sessions Beginning August 2
The Juice Salon will be a monthly wine and food event to introduce guests to different styles and varietals of wine, as well as the culinary innovation of Spring Hill. We will highlight a different winery and winemaker every first Tuesday of the month.
The Juice Salon will be hosted by Spring Hill Wine Manager Richard Gonzales, Jr. and will feature winemakers in a fun environment combining food and wine, followed by a Q&A session. Small bites will be paired with local wines featured by West Seattle wine shop, Bin 41.
The Juice Salon will be held in the front of the restaurant with limited seating of up to 25 guests and will run from 5:45pm through 7:00pm. Reservations through Spring Hill are required. The price is $40 per person (does not include sales tax or gratuity).
Juice Salon #1
When: Tuesday, August 2, 2011.
Who: Steve Brooks from Trust Cellars.
What Wines:
2010 Riesling, Columbia Valley
2010 Cabernet Franc Rose, Columbia Valley
2007 Cabernet Sauvignon, Columbia Valley
2008 Syrah, Walla Walla Valley
Call for reservations: 206.935.1075
West Seattle Summer Fest!
West Seattle Summer Fest is a FREE 3-day street fair, hosted by an organization of local area merchants, the West Seattle Junction Association. Now in it’s 29th year, West Seattle Summer Fest is host to dozens of bands, hundreds of merchants and artists, and over 30,000 attendees.
FESTIVAL HOURS:
Friday: 10am – 10pm (Vendor sales until 6pm and food vendors until 8pm)
Saturday: 10am – Midnight (Vendor and food sales until 8pm)
Sunday 11am – 5pm (Vendor and sales until 5pm)
For the weekend we will have outdoor seating! Outside, we will be serving carnitas tacos, wood grilled corn, sangria & ice cold beers! We will begin serving at 10:00am on Friday.
Our patio will seat 36 people and is practically right in front of the stage for ALL of the live music this year!