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Dillon opened Bar
Ferdinand in Capitol Hill in 2016, seeking to use as many ingredients as possible from his Vashon Island farm. Over time, Dillon has focused more of his time on farming, giving over control (and ownership) of several of his restaurants to his chefs.
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Sitka & Spruce, Bar Ferd’nand, Bar Sajor, Ciudad, Copal, Bar
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Although the restaurant only had twenty seats and was located in a strip mall in
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It may require cleanup to comply with
Knowledge's content policies, particularly
544:"Best bread ever? Sourdough country loaf from Seattle's Sitka & Spruce"
666:"At Upper Bar Ferdinand, chef Matt Dillon is 'back to what I love doing'"
513:"Old Chaser Farm: A Seattle Chef's Garden on Vashon Island, Washington"
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Please help to demonstrate the notability of the topic by citing
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In 2008, he opened a second restaurant, the Corson
Building in
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451:"Hot chefs are setting the Seattle restaurant scene ablaze"
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A major contributor to this article appears to have a
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636:"Explore Seattle's Revitalized Pioneer Square"
575:"Matt Dillon Brings Home a James Beard Award"
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386:"Tiny Sitka and Spruce makes a big splash"
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606:"Restaurant Report: Bar Sajor in Seattle"
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178:Learn how and when to remove this message
64:Learn how and when to remove this message
291:is an American chef and restaurateur in
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302:and attended culinary school at
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697:"The Evolution of Matt Dillon"
384:Denn, Rebekah (May 25, 2006).
16:American chef and restaurateur
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517:Gardenista
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138:newspapers
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