Trellis Reviews {2}

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A classy hotel for the classy town of Kirkland
Trellis is the on-site restaurant headed up by Executive Chef Brian Scheehser, who blends modern cooking techniques with the rustic and robust cooking style of a wine country restaurant. ...read more
– Sue Frause, Vagablond

Five Top Spots For Culinary Travel
Kirkland, Washington – Closer to home, you have a wonderful opportunity to visit the Heathman Hotel for an amazing farm to table experience.... ...read more
Virgin Vacations Journal

Go Eat!: Kirkland's answer to Napa Valley
Here at Trellis, the menu is totally planned around what's coming out of the garden. It's not a set menu; the menu is constantly changing," says chef Brian Scheehser... ...read more
KOMO TV

Trellis | A truly cultivated chef and hearty, handpicked food
Not only is Chef Brian Scheehser outstanding in his field ... but he's also, quite literally, out standing in his field.... ...read more
Seattle Times

Trellis' sparkle starts with chef's garden
Not far from booming Woodinville winery country, Trellis aims for Napa chic and hits the mark... ...read more
Seattle PI

Culinary Travel
Plenty of restaurants claim their food is "fresh," but one way to trust that theory is when the food comes straight from a local farm. Even better, how about one in which the chef IS the farmer? Chef Scheehser is a farmer who goes out to his own three-acre garden at the South 47 farm to collect his ingredients. A house specialty is the "Chef’s two-hour garden salad,"—everything in the salad is plucked from South 47 just two hours prior to meal service. ...read more
Peter Greenberg Worldwide

Taste of the Town
He's regularly schlepping 35-gallon garbage cans full of compostable comestibles from his hotel kitchen to his garden and recycling spent fryer-oil for biodiesel. What's more, with winter soon to come, Scheehser's continuing to play the "eat local" card, having cold-stored, frozen or "put up" a multitude of homegrown products and locally foraged edibles to bridge the span between this year's harvest
and the next. ...read more
– Nancy Leson, The Seattle Times

Starting Fresh
Rows of flowers are interspersed with the vegetables, too. "I'm growing the flowers for the dining room and the lobby, but they're also here because a garden is more than a production center. ...read more
– Greg Atkins, The Seattle Times