Palace Kitchen, a Seattle staple, is celebrating three decades as one of the city’s most well-known restaurants. Created by James Beard Award-winning chef Tom Douglas, the restaurant originally opened in 1996 in Downtown Seattle and was the second concept in Tom Douglas’ restaurant portfolio. The 30-year milestone reflects not only the restaurant’s longevity, but also Palace Kitchen’s deep roots in the Seattle dining scene.
Tom Douglas has helped shape the city’s modern culinary landscape by focusing on seasonal ingredients, bold flavors, and a welcoming atmosphere, making Palace Kitchen a go-to gathering place for celebrations, intimate dinners, and late-night bites. Upon entering, guests experience high ceilings, an open kitchen, a horseshoe-shaped bar, and a 30-by-6-ft. gold-framed mural of a 17th-century kitchen staff, painted by artist Jennifer Carrasco.
Over the years, Palace Kitchen has become more than a restaurant, evolving into a defining part of Seattle’s dining culture. The restaurant has navigated changing food trends, economic shifts, and temporary closures, while continuing to thrive through a loyal following and a strong identity. What sets it apart, beyond its applewood-fired grill, is its accessibility. For 30 years, it has remained a late-night destination and one of the few places in Seattle where guests can enjoy a full meal well into the evening.
The menu features hearty mains such as handmade pastas, seasonal vegetarian dishes like squash fritters, and the Palace Burger Royale, made with eight ounces of house-ground Royal Ranch chuck and Beecher’s cheddar on a potato bun, served with russet fries and accompaniments on the side. Additional standouts include grilled lamb chops served over turnip-potato gratin with rosemary cream, charred leeks, and amaro gastrique…