I’d been hearing a lot about this new restaurant, opened by the former head chef of the Dahlia Lounge, so my expectations were high when I sat down for dinner on a weekday night. Chef Mark Fuller did not disappoint – overall the food was outstanding. However, other aspects of the dining experience prevented a 5-star rating.

Spring Hill’s menu is small and simple on the surface, but upon closer inspection (and with some explanation) one can see that a lot of time has been spent to create the dishes. Lots of fresh Northwest ingredients and interesting combinations of flavors abound. A large portion of the menu is dedicated to seafood. Overall I thought the food was great – the flavors were unique and noticeable without being excessive.

On the down side, I found the ambiance of the restaurant to be detracting from the dining experience. Everyone at the table agreed that the narrow space made the restaurant very loud, and we all had to speak up and repeat ourselves to be heard. Additionally, the space got a bit warm in the early evening, though it was a warm summer day. Finally, the food came out slow, but it was a nice touch of the waiter to let us know about the “kitchen situation”.

Overall, I’d definitely return to Spring Hill for an occasional good meal, especially when the craving for good food outweighs all other factors.

Came here for a night with friends. The server is really nice and helpful with ordering and with information on the preperation side. However the menu needs to be updated. I wanted to order the blueberry lemonade, but found out it was no longer available…

In terms of dessert, I think they lack variety…

From the outside the restaurant looks very small, but once you go in it’s not too bad. We had a party of six, so we sat by the window up front.