Nathan Crave at Palace Kitchen

Bio

Nathan Crave’s first cooking job at the Tom Douglas Restaurants was as a line cook at the Dahlia Lounge, where the chef at the time, Mark Fuller, took him under his wing. Years later, after a stretch cooking at fine dining restaurants in Boston, Nate returned to Seattle to open Mark’s restaurant, Spring Hill, as Sous Chef. Eventually, Nate returned to Tom Douglas Restaurants as Sous Chef of Etta’s and Seatown. In 2013, TanakaSan opened with Nate at the helm as Chef. In 2015, after a 17 year long cooking career, Nate took on the position of Chef of Palace Kitchen.

Behind the Scenes

Chef Nathan Crave reviews  at post.venue.name
"Copper river salmon, charred leek soubise, pickled turnips, strawberries, prosser herbs"
Chef Nathan Crave reviews  at post.venue.name
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From My Menu

Chef Thierry Rautureau reviews Plins w/ roasted pork  at Palace Kitchen
$$ | Modern, | American
Belltown
1 Review
"These are wonderful, little buttery Piedmontese ravioli that are filled with roasted pork and chard. You can order them in full or half portions. They are absolutely delicious—you must have it."
Chef Matt Costello reviews Chicken wings at Palace Kitchen
$$ | 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."