Chef Brian Scheehser cares for a 3-acre patch of farmland in Woodinville, the source of produce for Trellis. Even in late fall, Scheehser is harvesting herbs, garlic, chard, beets, parsnips and squash En savoir plus .
Chef Matt Fortner puts his own stamp on the menu of this unfussy Italian-via-Northwest style restaurant. [Eater 38 Member] En savoir plus .