Chef Brendan McGill announced the closure of his acclaimed seafood restaurant, Seabird, which will officially shut its doors on September 28, 2023. Located on Bainbridge Island, the restaurant garnered recognition as one of the “best new restaurants in America” shortly after its opening in 2022. The decision to close comes after a challenging period marked by rising operational costs and decreasing customer demand.
In an interview with The Seattle Times, McGill noted that expenses have significantly increased. He stated, “All our costs doubled and tripled, and the appetite to spend is just not there anymore.” While the summer months attracted many visitors to the island, he expressed concern about the upcoming winter months when temperatures drop to about 42 degrees Fahrenheit and rainy weather is common. McGill explained that sustaining a seafood-focused restaurant during this time proved to be unmanageable.
Future Plans for McGill
Despite the closure of Seabird, McGill is not stepping away from the culinary scene. He plans to unveil a new concept in the same location once Seabird closes. Although details about the forthcoming venture have yet to be disclosed, McGill remains a prominent figure in the Bainbridge culinary landscape.
While he transitions from Seabird, McGill will continue to operate his other establishments, including Café Hitchcock and Bruciato, both of which are also located on Bainbridge Island. These restaurants, part of the Hitchcock Restaurant Group, have established a solid reputation for their focus on local ingredients and sustainable practices.
About Brendan McGill
Originally from Fairbanks, Alaska, McGill has built a reputation as one of Seattle’s most innovative chefs. After relocating to Seattle to pursue a culinary career, he opened Café Hitchcock, a farm-to-table restaurant celebrating Pacific Northwest cuisine. Over the years, the Hitchcock Restaurant Group has expanded to include two cafes, a bar, a Neapolitan pizzeria, an organic farm, a kombucha line, and an oyster bar.
In addition to managing his restaurants, McGill leads a community-supported agriculture program, delivering seasonal produce directly to members. He remains committed to exploring regional ingredients and their sources, emphasizing sustainability in his culinary approach.
As McGill prepares for this new chapter, the culinary community will be watching closely to see how his next venture unfolds.
