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.
