Sitka & Spruce
Tucked in Capitol Hill’s bustling Melrose Market, Sitka & Spruce channels both the rustic and urban aesthetic, with its open-kitchen, communal tables, and small section of in-demand banquettes. Chef Matt Dillon is known for his global take on seasonal local ingredients. Anatolian stuffed-flatbread is paired with feta, rainbow chard, and sumac. Locally crafted morcilla (Spanish blood sausage), mingles flavors with caramelized apple and flageolet. The wine list skews heaviy to Italy and France, with nods here and there to Washington and Oregon states.
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