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Sitka & Spruce Restaurant Review: Do your best to snag a seat at the communal table for a full view of Sitka & Spruce’s open kitchen. The restaurant's brick interior with loft-style windows has a sultry, minimalistic feel that pairs well with the New American cuisine crafted with locally-sourced ingredients. Chef Matt Dillon’s imaginative touch results in complex dishes bursting with unusual flavors and textures, and the regularly changing menu might have you reaching for a dictionary. Plates are designed to be shared. You might encounter ham baked in hay with house-fermented sauerkraut; chicken liver pâté paired with Brussels sprouts; and roasted carrot salad with chickpea purée. Larger plates can range from half a roasted chicken to braised and grilled pork chops with red cabbage. Fish dishes, such as Blackmouth salmon with sunchokes and chard, are frequently available, too. Desserts are ready for indulging, perhaps bay leaf-quince ice cream atop a ginger cookie. The wine list of mostly Pacific Northwest varietals is well chosen. Service is smart but not especially gracious. Only a limited number of reservations are offered nightly, so you could endure a long wait.