Not only is Madison Park Conservatory a newish restaurant deserving of its flock of foodie devotees, but its chef, Cormac Mahoney, is noteworthy in his own right. The young and adventurous culinary superstar spent years training in some of Seattle’s best restaurants, many of them owned and run by famed regional restaurateur Tom Douglas (Etta’s Seafood, Palace Kitchen, Dahlia Lounge). Recently of the uber-popular Seattle eatery Sitka & Spruce, Mahoney has not only arrived with the instant success of his new MPC, opened November 2011, but has been recognized with one of Food & Wine Magazine’s 2012 Best New Chefs in America awards. No small feat in a city and region full of innovative up-and-comers, the Food & Wine recognition is an honor of the highest degree, to be sure. So what is all the fuss about? In his new spot, Mahoney offers modern twists and interpretations of rustic dishes in an upscale-casual environment. The restaurant’s mascot and logo is the image of a goose, depicted as if in an x-ray, and the bird’s inner workings indeed show up in rich liver pate and foie gras terrine preparations. More macho meat plates include roasted bone marrow and grilled beef tongue, while unique seafood selections are highlighted by Dungeness crab deviled eggs and octopus served with marinated onions and tzatziki sauce.