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Hitchcock Restaurant Review: Hitchcock has come to be a locals' favorite thanks to chef Brendan McGill's farm-to-table cuisine and the unpretentious atmosphere. The dimly lit, rustic dining room seats around 100 guests and has a bar on one side and booths and tables on the other, as well as a back room where you can watch the action in the open kitchen. There is also outdoor seating available when the temperature rises. A meal might start off with local radishes and house-churned butter. 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 (elderflower, Douglas fir tip). The carefully selected wine list has a Northwest focus, featuring wines that were 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 enough time to catch the ferry back to Seattle.