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
"Pozole, por favor! This weather is sending all of us into @cantinalena for their Pozole Rojo - smoked pork, hominy, Jackie’s @prosserfarm tomatoes, lime mayo and guaranteed soul warmth for the remainder of the day. #pozole #porfavor #cantina"
instagram icon
Chef Tom Douglas reviews  at post.venue.name
"@DahliaBakery chef Stacy Fortner and our entire company are so excited to partner with @newaukumvalleyfarm for our pumpkin pies this year. We're using farmer Josh's heirloom squash blend with our favorite gingersnap cookie layer in a deliciously flaky butter crust. We're currently taking orders for all of our Holiday pastries, breads and treats on dahliabakery.com - link in our profile! #Thanksgiving"
instagram icon
Chef Tom Douglas reviews  at post.venue.name
"🦀✨ @ettasrestaurant. New autumnal dungeness crab cake set: sweet corn aioli, fried cauliflower, bluebird farro, cilantro cashew cream and lime-pickled onion."
instagram icon
Chef Tom Douglas reviews  at post.venue.name
"Feels like football season. @thebravehorse just hooked up a keg of Carson, WA’s copperline amber ale from @backwoodsbrewingcompany - malty, not too sweet with hits of orange and spices that feels good during this “not too hot / not too cold” weather. We’d also grab an order of Wisconsin fried cheese curds and a plate of smoked chicken wings with our @prosserfarm peppers, barrel-aged into the best damn hot sauce known to man. 🏆🏆🏆🏈🏈🏈"
instagram icon

From My Menu