Sometimes, restaurant menus that list farms and purveyors present like an earnest postcard from an era when “farm-to-table” was a shiny new buzzword. But at Seabird, it feels essential to know the lingcod in the ceviche was line-caught aboard the F/V Pamela Jean out of La Push. And that Blue Dot Farm in Hood Head grew the sugar kelp for the savory butter that accompanies an order of bread.
When Brendan McGill opened Hitchcock in 2010, he intended the restaurant as a paean to Bainbridge Island and its largesse of ingredients. He raised his own kale, his own Mangalitsa pigs. After a pandemic alter
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