With a focus on fresh seafood and vegetables, Seabird is set to sail into Bainbridge Island on May 26. From Chef Brendan McGill, Seabird will take over the former Hitchcock space, McGill’s flagship restaurant.
“After 10 years of dedicated service as Hitchcock, I’m excited to revive the space where it all began with a sharper focus on seafood and vegetables,” says McGill, chef and owner of Hitchcock Restaurant Group (HRG), in a press release.
Executive Chef Grant Rico, also executive chef of HRG, will helm the Seabird kitchen, which has been extensively renovated, along with the nautical-themed, beach-inspired dining space.
Upon opening, Seabird will showcase seasonal locally sourced and cultivated seafood and vegetables in dishes like albacore tartare, octopus salad, uni “French toast,” whole-roasted rockfish, seared sturgeon and much more. For those who want to sample a variety of under-the-sea offerings at once, the iced shellfish section includes an ever-changing selection of local oysters, spot prawns, geoduck and green sea urchin, for instance, while the Seacuterie Board spotlights albacore mojama, dry-cured halibut cheek, smelt boquerones, pickles, crème fraiche, shallot and seaweed crostini.
To pair, beverage director Tony Lombardi has created a wine program that will feature organic, low-intervention, boutique producers of bubbles, whites and light-bodied reds. And the cocktail menu will feature a variety of unique and re-invented classics, including the Seabird Old Fashioned (rye whiskey, sorghum syrup and wild cherry bark/kombu bitters) and Nitro Tommy’s (blanco tequila, kiwi, liquid nitrogen muddled herbs, lime and local honey).
Seabird will be open Thursday through Sunday from 5 to 9 p.m. Reservations are available at www.seabird.fish.