THIS RESTAURANT HAS CHANGED LOCATIONS Sitka & Spruce

THIS RESTAURANT HAS CHANGED LOCATIONS Sitka & Spruce Restaurant Review:

Chef Matt Dillon melds several food trends: he prepares a nightly menu that leverages local, organic ingredients served as small plates or shareable large platters, and sets the works in a deceptively-simple neighborhood location that feels more like a cook’s workshop than a formal restaurant. The casual décor and small seating capacity (just 20) leaves diners to relax as they tuck into plates of exceptional food. Start with the green bean salad, served with a soft dollop of goat cheese, beet purée, and hints of herbs and sea salt. We also admire a simpler arrangement of fresh tomatoes, arugula and cheese. Faro comes prepared in broth, wine and herbs, studded with mushrooms and shavings of cheese. Buccatini meets up with oil-cured tuna, olives and sweet orange tomatoes; as an entrée, choose the chicken prepared with Muscat and served accompanied with grilled radicchio and small cubes of pumpkin. The small wine list includes selections both European and Northwest, and desserts are memorable: a peach clafoutis is delicate and mild, while a molten chocolate cake served with olive oil sorbet is decadent (and, fortunately, large enough to share).