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 Leer más.
Chef Matt Fortner puts his own stamp on the menu of this unfussy Italian-via-Northwest style restaurant. [Eater 38 Member] Leer más.