Palace Kitchen

2030 Fifth Ave
Seattle
206-448-2001
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Palace Kitchen, Tom and Jackie Douglas' popular third restaurant, opened right under the monorail at 5th and Lenora in the spring of 1996.

As much a bar as a restaurant, Palace Kitchen features an enormous horseshoe-shaped bar, Italian chandeliers, lush velvet drapes, and gilded mirrors, as well as a 10' by 40' painting, Palace Feast, and an intimate private dining room. Nightly rotisserie specials turn over an applewood fire, and the big-flavored menu features a lengthy list of appetizers. Palace Kitchen was nominated for Best New Restaurant in 1996 by the James Beard Foundation.

With low lighting and dark wood this comfortable atmosphere could be subdued but this Seattle icon has a large, busy, wide-open kitchen and a lively bar. The patrons are animated and the service is good. The menu is classy American food and the menu changes daily. The emphasis is on fresh seafood and roasted meats with venison, chicken and a classic burger also making it to the menu. Very creative and tasty soups and salads along with ecclectic appetizers make this a worthy Seattle dining experience. The wine list, complete with some Washington state gems, complements the thoughtfully conceived menu offerings.

Here's a sample of a recent menu.

Appetizers
Stellar bay oysters, raw on the half shell
with verjus shave ice and lemon 2.5 each
Steamed half a dungeness crab
with melted butter and lemon 14.
"Plin" a piedmontese style ravioli
filled with roast pork and chard 13./18.
Country style pork pâté
cornichons and grainy mustard 9.
Palace olive poppers
herbed sour cream 5.
Half a pound of Baja white prawns
butter poached, with aleppo pepper and garlic 16.
Fried abalone mushrooms
blanched garlic puree, parsley oil 9.
Crispy duck leg confit
apple butter, walnuts, and currants 10.
Goat cheese and lavender fondue
grilled bread and Washington apples 8.
Wood grilled chicken wings
coriander cream 7.5
Manila clams roasted in the fire
olive pistou, wine, and lemon 13.
New crop date and bacon rillette
with marcona almonds and toast 9.
Our own sopresatta
quince and olives 9.

Salads and Soups
Enormous garlic crouton and romaine lettuce
and parmesan dressing 8.
Palace white salad
apples, holmquist hazelnuts, and white cheddar 7.5
Marinated beets and cress
blue cheese and pumpkin seeds 7.5
Root vegetable and spanish chorizo soup
with white beans and chives 8.

Entrees
Sautéed wild california white sea bass
"Manhattan" style mussel chowder
and garlicky spinach 27.
Handmade celery root ravioli
pine nut butter, brussels sprout leaves,
and bacon 18.
A short stack of quinoa cakes
with truffle butter, creamed spinach,
and cider glazed apple 16.
The palace burger royale
wood grilled organic wagyu beef
with nearly traditional accompaniments
and fries 12.
Black peppered venison chops, cooked rare
blue bird organic farro, lacinato kale,
and chestnuts 28.

From the apple wood grill
served with brussels sprouts and braised farro

Washington chicken
spicy satsumas 19.
Whole almadine Idaho trout
brown butter and marcona almonds 21.
Oregon country beef rib steak oil poached shallot 30.