• Hitchcock Restaurant Group Transforms Former Space into a Seafood-Forward Eatery

     
    POSTED August 23, 2022
     
    Photo credit: Charity Burggraaf
  • Hitchcock Restaurant Group Transforms Former Space into a Seafood-Forward Eatery

     
    POSTED August 23, 2022
     
    Photo credit: Charity Burggraaf
  • Hitchcock Restaurant Group Transforms Former Space into a Seafood-Forward Eatery

     
    POSTED August 23, 2022
     
    Photo credit: Charity Burggraaf

As a love letter to seafood, Seabird is a new restaurant that offers elevated island-inspired seafood and vegetable options. Located on Bainbridge Island, it’s just a quick 35-minute ferry ride from downtown Seattle.  

The space occupies what was formerly the Hitchcock space. In terms of the reason behind the restaurant’s shift, chef and owner of Hitchcock Restaurant Group, Brendan McGill, desired to create a space with “a tighter focus, and sharper sense of purpose." 

Boasting a refreshing renovation, the restaurant now emulates Pacific Northwest beach-inspired design with deep blue hues, blond wood booths, and tan leather chairs. The kitchen also features a Carrara marble raw bar and a roast station at its entrance. 

Though its menu selections offer a unique twist on fresh-caught seafood, the options are subject to change regularly due to the availability of natural resources from season to season. However, these everchanging options created by Grant Rico, the executive chef and restaurant partner, brings forth an abundance of thoughtfully sourced, local, and sustainable ingredients. “What grows together goes together,” says McGill.

Some of the menu highlights includes a list of organic, low-intervention wines, and a raw bar that features a selection of local oysters and other saltwater delicacies such as green sea urchin, Dungeness crab, spot prawns and geoduck. 

For starters, guests can delve into a variety of small plates from uni (sea urchin) French toast, and poached razor clams. As for the main course, the menu features items like wood-fired halibut, a whole roasted canary rockfish, and ivory king salmon. To round off the palate, dessert offerings include seaweed ice cream with meringue, sesame, and seaweed foam, or a honey sorbet with milk granita, honey tuile, and toasted milk crumb.

The average event-goer spends long days sitting in meetings or professional development sessions, followed by an hour or two of standing and sipping cocktails. But holding your next big event at a spa resort opens a realm of possibilities for wellness breaks. Moving the action from the boardroom to the steam room can improve morale by combining business with pleasure—while also boosting attendees’ health. 

 

 Seattle is young and ever evolving, a dynamic city where newness is an integral part of the culture. And it has a long, proud history of hospitality.

In the early 1850s, Chief Seattle welcomed strangers to the banks of Puget Sound. Because of his kindness, they named their new settlement on Elliott Bay after him. “Seattle is a new city with an ancient culture,” notes Ken Workman, Chief Seattle’s great, great, great, great grandson. “It’s less than two grandmas old, as we like to say.” 

 

Many see Portland as a progressive city. No event venues are likely more in line with that world view than the two run by Ecotrust Events. Ecotrust, the events branch’s overarching nonprofit, leads a staggering number of social equity, economic opportunity, and environmental programs, from supporting Native American land rights to building intergenerational wealth for Black, Indigenous, and people of color (BIPOC) individuals. What does this have to do with hosting a corporate meeting? Everything.