Chef and owner Brendan McGill of the Hitchcock Restaurant Group recently opened a new establishment called Kingfisher in the former space of Seabird in Winslow, which opened in three phases: a morning market Nov. 15, followed by wine bar service Nov. 19, and a ticketed supperclub slated to start Nov. 30.

Kingfisher will differ from McGill’s other restaurant ventures by featuring an open morning market seven days a week from 9 a.m.to 4 p.m., with staples such as produce and prepared foods, a wine bar from 4 p.m. to 9 p.m. Wednesday-Saturday, and a supperclub hosting weekly ticketed dinners. The supperclub will be limited to 20 seats and $150 per guest, offering a five-course dinner with optional wine pairings.

“It’s also exciting to get back into the birthday and anniversaries game. I want people on the island to feel the excitement of booking a seat at something that’s exclusive, looking forward to it for a month, and then us really working hard to honor the format,” he said.

Seabird closed Sept. 28 after three years. McGill said all staff who wanted to continue with Hitchcock Restaurant Group have been retained, roughly 25 people.

“What I found in recent years is that the more accessible and comfortable I make the menus that we’re putting out, the more I see the same people coming in, once a week, and so that makes me feel like I’m taking care of my neighbors, and then it takes care of us in return. And that’s really special,” he said.

McGill said he’s excited about the opportunity to provide diners with a different experience than Seabird, which he described as a straightforward restaurant concept. He describes Kingfisher as a multi-use space, including a market in the mornings, overflow seating for Cafe Hitchcock connected by an arched doorway, and space dedicated to the Supperclub.

“I’m inspired by the Japanese Izakaya and the Spanish Tapas format. So we’re not running like traditional, classic tapas or Japanese Izakaya food, but small plates that are designed for sharing, drinking, and socializing. So, we’re not really boxing ourselves in culturally, with a definition,” he said.

McGill describes the overall cuisine as Pacific Northwest farm-to-table cuisine, adding, “there’s Western European influences there, as well as, like, other global touch points. But mostly we just try to take really nice food from around here and prepare it in a way that showcases it the best,” he said.

Kingfisher supperclub will feature seasons, which McGill said he took inspiration from Noma, a Danish restaurant that splits the dining menus into seasons.

McGill also plans to source produce from Kingfisher Creek Farm in North Kitsap, which he owns, for the Hitchcock Restaurant Group.

“Probably the first product that you’ll get from there is a cider that we made from the old orchard that’s on the property,” he said.

McGill aims to source high-quality ingredients from other local farms too, including Sol Farm and Farmhouse Organics. He said he also previously purchased from Shady Acres Farm on BI.

“This really is about our community buying local food from farms, and we’re serving it in everyday format, and then we’re also serving it in a way that shows what can be possible with these incredible foods that we’re surrounded with,” he said.

To learn more about Kingfisher, visit www.hitchcockrestaurant.com/