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Palace Kitchen Restaurant Review: Seattle chef Tom Douglas serves everything from bold burgers to delicate Italian plin at this Belltown hot-spot. Northwest ingredients are woven throughout the menu, which is offered in a big open room with high ceilings, rustic lighting and a central U-shaped bar. A large painting of a lusty, circa seventeenth-century banquet dominates one wall, echoing the restaurant's celebratory atmosphere. Chef Douglas’ 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 accented with Seattle's own Beecher's Flagship cheese. A full bar and a wine list that highlights Northwest varietals ensure something for every taste.