i ate and drank a lot, and that wasn't so cheap. but it was great! i love this place. why? because i almost went to the jack-ass Corson building instead, & i would like to thank my goddamn lucky stars that i went here instead. can i say it again? ok, i will: i am so sick of this stupid communal table crap. if you want to be cheek-to-jowl with some jackass all evening, go have your goddamn fun at Corson and Spinasse. but hey, if you ACTUALLY HAVE YOUR OWN FRIENDS, AND WANT TO TALK TO THEM, spring hill is just the ticket: really great food in a pleasant atmosphere. it's not luxurious, in fact the interior is like an upscale version of boom noodle, sort of an ironically retro ikea-remake of a brady bunch aesthetic. but the food is fucking tasty, the lighting is good, the service is great, the noise level is appropriate, you can speak without being overhead, see the kitchen without a lot of clanging, and the chairs are comfortable. and there is no dumbshit sitting 6 inches away from you talking about their mother's cancer or the lastest foodie slow vegan organic farm-to-table blue cheese from vashion. i love spring hill because i didn't have to sit down next to 6 buffoons and spend 20 minutes fortuitously discovering how i am connected to them.

in my glorious visit last night, i had about 6 dishes, and each of them was innovative, well-presented, unpretentious, and just plain tasty. from my sample i come to my professional conclusion with some certainty: everything on the menu is pretty fucking good.

here's a life lesson: sometimes you don't have to be great as much as you just need to focus on the basics and avoid completely fucking it up. (take a lesson from that, zen-master-my-ass Corson, Pussy Spinasse.)

Chef Fuller must have been a.w.o.l. the evening of my most recent visit. Having enjoyed excellent meals in the past, I chose Spring Hill for a special occasion celebration with a close friend. Sadly, all but the oysters disappointed. A martini arrived luke-warm. A salad described on the menu as composed of fennel, chicory, compressed pear, grapefruit, hazelnuts and parmesan contained three small pink grapefruit bits, perhaps four slivers of fennel, quite a bit of frisee (not chicory), no tangible taste of pear OR parmesan…Perhaps the impressive line up of sous-chefs behind the counter had missed one or two stations in assembling this. The 24 hour ribs, ordered on the recommendation of our waitress, tasted like an inexpensive cut of corned beef and were not accompanied by brussel sprouts..though the green sprinkling of celery leaves scattered on top could have been intended to “suggest” their presence. A dessert of liquid chocolate (described by our waitress as dense chocolate which led to our expecting something quite different) was the final let down, with a difficult to eat, homemade massive marshmallow on top. Was this an “off night”? Or has Spring Hill become complacent?

Way to over priced, huh, maybe you should ask or a raise. When going into a new establishment like this there is a time of correcting the process of the new business. Did you talk to the owners about your expirience? My guess is no, because Chef Fuller is trying to create raving fans of his dream as Chef/ Owner of Springhill. Why dont you give him a call and talk to him about your expirience, I am sure he would want to know what happened so that it wouldnt happen to another guest and maybe he would have you come back as a guest of his own to prove that in the restaurant business some days do not always work out the way they are supposed to. Give the guy a break, do you know what it takes to run your own business?

Much about Springhill is beautiful: the space, the menu and the presentation of the food are worth mentions...as is the noise level caused by the poor acoustics. Overall, the experience is well above competent, but, alas, not top drawer (try Beato for tops in West Seattle). In any case, Springhill is worth a visit or two or more.

One of the best meals I've had in Seattle. I had the pasta with morels, my husband the steak. Both of us grew quiet with the awe of a spectacular meal in our provincal little 'hood. The chocolate cake is heavenly too. The only disappointment is the high price of wine (as Bethany notes). Besides that, Spring Hill is a must visit...you will not be disappointed.

LAME! Way too overpriced for way too little food. The food was good, but it took 2 hours to get our food. The place was loud, the food was tiny (I actually thought it was a joke at first) and it's totally out of place in West Seattle. Do yourself a favor and go to anywhere else in West Seattle and you won't overpay and you'll actually get it in reasonable time and for a decent price. OR go downtown and make a night of it and do it right!

Springhill is a great new addition to the Seattle dining scene. Their space is contempory, very inviting and unlike what seems to be the new trend in local restaurants, quite spacious. The food was fresh, delicious and innovative with a focus on seafood. Service was perfect(ask for Kathleen, however she only works Thurs). Definitely worth a check out, I'll be back soon.