Palace Kitchen Menu

Palace Kitchen Restaurant Review:

Tom Douglas practically invented Northwest cuisine at his first establishment, Dahlia Lounge. But at this Belltown hot-spot he serves everything from bold burgers to delicate Italian plin. Northwest ingredients are woven throughout the menu, which is offered in a large, open room with high ceilings, rustic lighting and a central U-shaped bar. A large painting of a lusty, circa 17th-century banquet dominates one wall, echoing the restaurant's celebratory atmosphere, while a mostly visible kitchen completes the lively scene. Starters include crispy fried pig’s tail and goat cheese-lavender fondue. Entrées feature grilled pork loin with brown sugar parsnips and pan-roasted Arctic char with carrots and chanterelle mushrooms. For dessert, the Kentucky bourbon pecan pie is practically irresistible. Late-night happy hour patrons may enjoy hash topped with a fried egg, or fries paired with Seattle's own Beecher's Flagship cheese. A full bar and a wine list highlighting Northwest varietals ensure libations for every taste.