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Over the course of 18 months, Sitka & Spruce founder Matt Dillon and Wylie Bush gutted a gorgeous Spanish revival building under a highway overpass to create a urban-rustic restaurant that aspires to be a center for Seattle's food community. The communal dinners that fund their enterprise range from $30 picnics to $140, four-hour, eight-course meals with multiple wine pairings (check thecorsonbuilding.com for a schedule, and don't think about showing up without reservations). Dillon's food is ultra-local, replete with homemade conserves and cured meats as well as finds from his frequent farmers-market runs. Like many garden-oriented chefs, he can get so dazzled by his ingredients that he forgets to do enough to them, but when it comes to seafood, meats, and other savory dishes that require careful cooking, the chef's amazing technique shines.
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