Hammond Kitchen & Craft Bar already filling the house

Why: The Hammond Kitchen & Craft Bar opened just a few weeks ago and is already filling the house. The family owners are all about supporting sustainable food and the local community through local sourcing whenever possible. The family friendly restaurant provides a Pacific Northwest inspired menu selection and the food is made to order fresh from scratch.

Atmosphere: The spacious dining offers large capacity booths, tables and chairs, and bar seating. Surfaces are uncluttered and streamlined. Other than wood and concrete, there is tile in the kitchen and booths are upholstered in a medium brown color. Some of the inner partitions, which section off areas, utilize glass and display wines for an attractive appeal.

What I tried: My dining companion and I started our meal with the crab cakes and the house-made focaccia bread. My dining companion had the wood-grilled ribeye steak prepared with an island marinade and sesame butter served with five-grain risotto and roasted vegetables. He also tried the baby gem-grilled Caesar with croutons, topped with pickled watermelon radish and house-made dressing. I settled on the soup, which was tomato basil on the evening of our visit, and the wood-grilled sirloin steak salad with roasted tomato, crispy onions, mushroom ragout and blue cheese crumbles with a garlic vinaigrette. To drink, we tried a Where There’s Smoke cocktail and a Flower & Vine cocktail.

The crab cakes are made with red rock crab and are my new favorite. I enjoyed the yeast quality of the focaccia bread. My dining companion thoroughly enjoyed his meal and noted the steak was perfectly cooked medium rare, just as he requested. The soup had a nontraditional flavor and almost tasted like a squash soup to me, though it was appetizing. The sirloin steak salad was a combination of warm and cool with a wide variety of flavors. Everything was fresh and plated with care, and we enjoyed our cocktail choices.

Menu highlights beyond what I tried: House-cured smoked salmon and duck liver pat?e with a mustard assortment, jalape?o jam and crostini are on the small plates menu. The Carlton Farms bacon, apple, sharp cheddar, olive oil, herbs and maple syrup-drizzled brick oven pizza sounded delicious. Among the salads is a chopped radicchio, crouton and Manchego cheese salad. Sandwiches include a buttermilk fried chicken with house pickles, ranch and baby swiss on a house-baked bun with barroom slaw and either fries or a house salad. A mushroom meatloaf made with house-grilled brisket is on the menu. Soup is made from scratch every day. Sides include roasted cauliflower gratin and skillet cheddar mac and cheese. Among the kids options are cheese pizza, a burger and grilled chicken breast with veggies. Dessert choices include a lemon curd bread pudding with fresh strawberries and whipped cream, as well as coconut creme brulee — double cream, double rich. Beverage choices include house-crafted cocktails, wine and 30 brews on tap.

Other observations: The atmosphere is very social and a bit noisy during a full house due to the lack of sound absorbing surfaces. The staff is professional and knowledgable of menu items. Attentiveness is top notch and prices are in line with the food quality and the complete dining experience. Ample patio dining will be available when the weather permits. The Hammond accommodates group dining.

Cost: Small plates at lunch are $2 to $10 and at dinner they are $7 to $26. Brick oven pizza is $12 to $14 at lunch and $13 to $15 at dinner. Salads are $7 to $17 at lunch and $8 to $18 at dinner. Sandwiches cost $12 to $15 at lunch and $13 to $17 at dinner. Main dishes range from $14 to $21 at lunch and $17 to $34 at dinner. Soup is served at dinner and costs $5 for a cup and $7 for a bowl. Sides are $3 to $7. Kids dishes are $8 and include a beverage. Desserts are $8. Social hour food options range from $5 to $12.