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Hitchcock Restaurant Review: Simple, unpretentious atmosphere turned this into a local favorite, but the same descriptors apply to chef Brendan McGill's farm-to-table cuisine. The dimly lit, rustic dining room hosts a bar on one side and booths and tables on the other, plus a back room where you can watch the action in the open kitchen. When the temperature rises, head for the outdoor seating area. The menu is divided into four sections: "Bites," such as pastured beef marrow; "Charcuterie," like foie gras torchon with rhubarb compote and black pepper crumble; "Cold," think salads or gazpacho; and "Hot" main courses, such as a wood-fired Pacific sardine or pork chop with oatmeal, Indian mustards, fiddlehead, sunflower milk and smoked jus. The fried octopus mantle was soggy --- a rare misstep --- but on the brighter side we enjoyed the Pleasant View duck breast with baby spinach, sunchokes, pickled onions and herb sauce. Dessert highlights include a chocolate terrine, cardamom-ginger bread pudding, and interesting ice cream flavors such as elderflower and Douglas fir tip. The carefully selected wine list has a Northwest focus, featuring wines made and/or grown on Bainbridge Island. For example, Eagle Harbor Wine Company's "Founders" Cabernet Sauvignon is produced on the island with grapes sourced from the Walla Walla Valley. If spirits are more your speed, try the Roger Cocktail (rye, Cynar, Cocchi Americano). Service can be uneven, so allow plenty of time to catch the ferry back to Seattle.