Food is hyper-local: chicken from Vashon Island, carrots grown in the garden outside, freshly caught Pacific halibut. Menu changes daily, so either call ahead or embrace the uncertainty of the experience. The space is warm and inviting, even if a bit small, with old diner lights and candles everywhere. A nice big communal table sits in the center for easy food lover bonding.
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...