For those fans of local restaurant hero Tom Douglas, who like things a little more on the wild side, this is your place. Done up in royal blue and gold and dominated by a warm and stylish u-shaped bar, on most nights the whole place takes on a kind of celebratory atmosphere. The see and be seen crowd at the bar drink, schmooze, and indulge in an incredible variety (count `em! 15!) of cleverly crafted appetizers, such as grilled quail with morrel creme and sage pesto to salmon carpaccio. For those desiring an entree, serious satisfaction awaits. Current hits include Dave`s Carolina ribs with poppyseed coleslaw and curried goat with sweet potatoes and coriander chutney. The baking for all of Tom`s restaurants is done here, so you`ll have a lot of choices, ranging from the perennial coconut creme pie to a seasonal summer berry crisp with vanilla bean ice cream. The adventuresome will not be disappointed with the homemade lavender sorbet.
Best known for sandwiches of spit-roasted turkey, thick bacon,and red-onion jam, this is a theme restaurant. The restaurant serves guests an eclectic American cuisine especially known for seafood and steaks.
Atmosphere: The architectural design is very detailed. The restaurant has an unusual décor with a medieval theme. The interior is accented by warm tones.
The eatery is bar-like and fun and patroned by all kinds of people. Table talk requires you to speak up a bit here. Also, you`ll notice that there is an open kitchen.
More Reasons to Go: Palace Kitchen is great for birthdays and private parties; also, the place is often frequented prior the theatre.
Eating & Drinking: Open for dinner.A full selection of alcoholic beverages are served.
Notable Mention: One of Seattle`s better restaurants.
Details to Note: Entrances and walkways are wheelchair friendly. The place stays open late.
Ways to Pay: Cash, MasterCard, Visa, American Express, Diners Club and Discover
Hours of Operation: Serving our full menu from 5 pm - 1am, seven nights a week with cocktails until 2 am. Lunch served M - F, 11:30 - 2:30 pm
