As of February 2012, Spring Hill is now known as Ma'ono.
The atmosphere at this West Seattle den of culinary precision is proto-futuristic, with a particularly compelling open kitchen where chef Mark Fuller and his team cook in choreographed harmony. Much of the food is not merely excellent but interesting in its excellence, giving your mind something to do along with your mouth. A 2011 menu-reformatting means lots of small plates and only a few entrees; seafood is a good bet here (but then so is pasta or gnocchi, duck, marrow bones…). Brunch looks great, as does happy hour, and Monday is not-inexpensive fried-chicken night (reserve way in advance—it’s reportedly totally worth it).