Accolades

  • Best Chef: Northwest
    James Beard Foundation
  • Outstanding Restauranteur
    James Beard Foundation
  • Winner
    Iron Chef America
  • Restaurateur of the Year
    Bon Appétit
  • Best American Cookbook (Tom Douglas' Seattle Kitchen)
    James Beard Foundation
  • ChefsFeed Winner
    One of the Best Things to Eat in Seattle

My Restaurants

Where I Eat

Behind the Scenes

Chef Tom Douglas reviews  at post.venue.name
"Pasta lunch meeting with your crew @cuocoseattle. Cocktails optional ❤️🍝🥃"
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Chef Tom Douglas reviews  at post.venue.name
""Fry hunter" on chef Dezi's hilarious (and delicious) video game inspired #PAX menu @thecarlileroom: Hand cut French fries, cheese sawse. Swipe to see the entire list - special menu AND brunch menu starts tomorrow at 10am! #Fries"
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Chef Tom Douglas reviews  at post.venue.name
"From Jackie Cross, farmer-in-chief at our farm in Prosser, WA! “We’re currently delivering these trombocino squash" (or zuchetta) from our company's @ProsserFarm in Prosser, Washington. This winter squash variety can be eaten fresh like a zucchini into the late summer or be left to cure like a butternut squash in the fall. Through @culinarybreedingnetwork, a wonderful resource connecting plant breeders, farmers, seeds savers, chefs and cooks, we were connected with Jim Meyers, professor/plant breeder at @oregonstate university, who is doing amazing things with vegetables. Here, Jim is attempting to straighten this old curvaceous Italian heirloom and was kind enough to share a few seeds of his most promising varieties. We hope you find trombocino on the menu during your next visit with us. We'll also be in Portland on October 2nd for their annual Variety Showcase hosted by @culinarybreedingnetwork! Link in our profile and here: http://varietyshowcase2017.bpt.me/"
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Chef Tom Douglas reviews  at post.venue.name
"Dungeness crab breakfast sammiches: it's one of the best reasons to get out of bed on Sunday morning. Available at the @rubwithlove shack and @seatownseabar *every* day - bonus points for adding bacon too 🥓🥓🥓🦀🦀🦀 #Brunch"
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Chef Tom Douglas reviews  at post.venue.name
"80's love. When we cater huge parties for @stgpresents' Paramount Theatre, our team loves to do it with style! Swipe to see chef Alex's super rad pacman themed cheese board, our amazing pastry team's desserts and our neon bar team stocked with cases and cases of *gasp* Zima! Shout out to @TheCarlileRoom for the awesome after-shift cocktails - you the real hero! #TeamworkMakesTheDreamWork"
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From My Menu

Chef Thierry Rautureau reviews Plins w/ roasted pork  at Palace Kitchen
$$ | Modern, | American
Belltown
1 Review
"These are wonderful, little buttery Piedmontese ravioli that are filled with roasted pork and chard. You can order them in full or half portions. They are absolutely delicious—you must have it."
Chef Matt Costello reviews Dahlia smoked salmon at Dahlia Lounge
$$$ | Modern, | American
Belltown
1 Review
"Hot smoked salmon, cured with brown sugar and soy and served with super hot Chinese mustard and sesame seeds. It's kind of like BBQ pork from a cheap take-out place, just way more awesome."
Chef Matt Costello reviews Chicken wings at Palace Kitchen
$$ | Modern, | American
Belltown
1 Review
"I might not have anything to compare them to but I'd still say that these are the best wings in the city. They are awesome—fatty, crispy, salty, spicy, unctuous."
Chef Shaun McCrain reviews Soft-egg pizza at Serious Pie
$$ | Pizza, | Full Bar
Capitol Hill
1 Review
"With its amazing thin crust topped with a warm soft egg and either salty guanciale (Italian bacon) or coppa (Italian salami), this is something I crave on a regular basis."
Chef Eric Banh reviews Penn Cove clam pizza at Serious Pie
$$ | Pizza, | Full Bar
Capitol Hill
3 Reviews
"This pizza is pretty excellent. It's got a crunchy crust, an ocean scent, and briny clams with velvety oil. I cannot stop eating it!"
Chef Mark Fuller reviews Fennel-sausage pizza at Serious Pie
$$ | Pizza, | Full Bar
Capitol Hill
1 Review
"This is one of the best pizza crusts around: flavorful, crispy, light and slightly charred. It's smoky from the burning apple wood with delicious hand-crafted toppings such as the sweet fennel sausage."