Mike Walker owns the Hi-Spot Cafe in Madrona.

Describe your menu
All American with Mexican specialties. Everything is fresh.. which makes the restaurant consistently good. I choose quality vendors (Pacific Food Importers, Smith Brothers Farms…) and get the best of everything.

Busiest time of the week?
Weekends are very busy and business picks up in the summer.

History of the restaurant
The Hi Spot has been around for 28 years. I’m the fourth to have owned it and I’ve had it for fourteen years. The Hi Spot is one of the first quintessential neighborhood restaurants in Seattle. Its an old Victorian house that previous to being a restaurant was occupied.

Most popular thing on the menu?
Green Eggs & Ham…also the Huevos a la Mexicana.

Your favorite thing on the menu?
Ensalata de Jefe..its “the salad of the boss”. I love Mexican food.

How many employees on staff?
Twenty-two.

Which menu item is most labor intensive?
Probably the tofu scramble and the Carne Asada.

How are your own eating habits reflected in what you serve here?
I eat healthy. I don’t eat fast food and I eat fresh.

What do you feel is the most challenging part of the restaurant industry?
Consistency. We re open 7 days a week and its work to keep everything up to a standard.

Any big future plans for the Hi Spot?
Don’t fix it if it’s not broken… no changes.

What’s your favorite restaurant in Seattle?
Lark. They have a really tasty and diverse menu.