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
"The beautiful new Smoked Pork Belly set, with grilled asparagus, a fried egg on toasted brioche. #deliciousness"
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Chef Tom Douglas reviews  at post.venue.name
"Kinda 💅 for the Horse, which is why we have a baker's dozen!! Dungeness crab cakes, toasted sesame aioli, pork belly fried rice, spiced cashew and an 🍳!!"
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Chef Tom Douglas reviews  at post.venue.name
"Thanks to @chuckanutbrewery and @pfriembeer for teaming up with us to put on an incredible night of delicious food, GREAT beer, and awesome people! The Family Reunion Beer Dinner was a great success!"
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Chef Tom Douglas reviews  at post.venue.name
"If you're a millennial, then you love brunch. If you're a health nut millennial, you probably also love Greek yogurt and granola. This one's for you 😉"
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Chef Tom Douglas reviews  at post.venue.name
"It's a beautiful spring day (for now)! Come in and enjoy the light, bright and refreshing Spring Garden Salad. V delicious."
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Chef Tom Douglas reviews  at post.venue.name
"Chili spiked TOTS and hearth baked pretzels all day!! See you soon! 🍻🍔"
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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."