Trellis Reviews

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After years of importing, chefs are staying local
Epicurious profiles the 10 best farm-to-table restaurants. ...read more
Today, msnbc.com

Home Grown
The chef and his crew harvest the fruits, vegetables and herbs,
taking only what they need and sometimes foraging twice a day
to capture the freshest, most flavorful food possible. According
to Scheehser,the 17-person crew gains an understanding and
ownership of the final product. Page 74 | Download PDF
425 Magazine, May/June 2008

Haute Hotel Dining
The Hot 10 list of new spots to book a table (and a room)
across the country. #4 The Heathman Hotel | Download PDF
Bon Appétit, April 2008

Seattle's Seasonal Cuisine
The farm-to-fork movement is more than just a trendy catchphrase for Trellis chef Brian Scheehser who takes eating local, seasonal and organic food seriously. ...read more
Fodor's, For Choice Travel Experience

Eating Out
Trellis, in downtown Kirkland, is a rustic wine country-style restaurant that celebrates artisan products at the height of their seasonality. Though it opened just four months ago it has already become a busy neighborhood place for breakfast, lunch or dinner every night of the week. Page 13 | Download PDF
– Eileen Mintz, Eastside Business Journal

Trellis celebrates bounty of the Pacific Northwest
"We designed Trellis to be a Napa Valley style restaurant, specializing in artisan foods," comments Scheehser. "We call it the 'art of the vine.' ... People told us they wanted a casual, non pretentious neighborhood place that had an upscale environment and great food. They requested more of an intimate place, but one that you could still wear jeans at and not feel intimidated or out of place." ...read more
The Woodinville Weekly