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Spring Hill

F&W Best New Chef 2009 Mark Fuller worked under local star chef Tom Douglas for seven years before striking out on his own in 2008 with Spring Hill. His one-page menu focuses on local and seasonal produce (some from his backyard garden a mile away), adding a little playfulness—his ingenious take on cioppino (Italian fish stew) is intense tomato water poured table-side over shrimp and halibut sashimi.

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