Trellis Review

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Trellis

Fodor's Review:

The farm-to-fork movement is more than just a trendy catchphrase for Trellis chef Brian Scheehser who takes eating local, seasonal, and organic food seriously. Many ingredients are handpicked from his personal 3-acre garden and on the plate within hours. Shining in a sea of mediocre waterfront establishments, Trellis sacrifices intimacy (tables on the alfresco year-round heated patio excluded) for a palate-pleasing contrast of rustic Pacific Northwest cuisine against the über-hip backdrop of what locals call, "K-Town." Manila clams in a fennel-leek broth, heirloom tomato soup, and house-made winter squash ravioli were instant comfort-food hits. Although the by-the-glass wine list is varied and inspired, it's the herb-infused vodkas and martinis that make bar-hoppers swoon. Try the Cucumber Cosmopolitan.

  • Credit Cards: AE, MC, V
  • Closed: No lunch Sat. & Sun.

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