Formerly Spring Hill, the beloved Junction restaurant overhauled its concept to celebrate chef Mark Fuller’s Hawaiian roots. Dishes like loco moco, the traditional island hangover cure of ground beef, sausage, gravy, rice, and fried egg, dot the menu. But we’re thankful there are a few Spring Hill carryovers, like the apple-filled doughnuts with addictive vanilla sauce. The transformation brought a new name, menu, and expanded bar seating, but the emphasis on local, mostly organic ingredients remains.
4437 California Ave. S.W.