Scene: A spacious, modern new restaurant.
CRITIC enters and sits. Peering skeptically into the open kitchen, she scribbles furiously in a notebook. WAITRESS approaches.
WAITRESS: Welcome to Spring Hill!
CRITIC: Yes, well. Mark Fuller was head chef at Dahlia Lounge for ages, it’s about time for his own place.
WAITRESS: Well, here’s a menu: We only use seasonal ingredients from small Northwest vendors.
CRITIC rolls eyes (it’s a schtick she’s heard before).
WAITRESS: Tonight we have sauteed Penn Cove Manila clams with spicy-cured pork belly and lemon mayo. And I also recommend the Olympia oysters with cascade hops mignonette.
CRITIC begins to salivate.
WAITRESS: For entrees, there’s rainbow trout with artichokes and spaetzle, and a half-pound grass-fed burger with bacon- and beef-fat fries. Oh, and desserts like house-made Ovaltine ice cream, olive oil cake, and orangecello sorbet.
CRITIC nods weakly, orders one of everything, and surrenders pen.
Spring Hill, 4437 California Avenue Southwest, West Seattle (206-935-1075 or springhillnorthwest.com).