Tom Douglas

My Venues

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

Where I Go Out

Behind the Scenes

This is a perfect hot weather
"This is a perfect hot weather plate - full of color and summer produce at it’s absolute ripest, and guess what? It’s also vegan! Chef Brock has turned the traditional tamale on it’s head, by using squash blossoms as the casing. Squash blossom tamales with black beans, summer squash, harissa and pickled shallots. Thanks for the glorious produce @newaukumvalleyfarm ! #summer #tamales #vegan #hotweather #squashblossoms #vegetarian #dahlialounge"
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@cuocoseattle sent out a new
"@cuocoseattle sent out a new pasta alert - and it pairs perfectly with this gorgeous patio weather // herb tagliatelle with goat cheese, pine nuts, preserved lemon, and chive blossoms...oh hello, summer. . . . #eeeeeats #eatfamous #pastagram #foodandwine #beautifulcuisines #foodspotting #instafood #instayum #nomnomnom #foodporn #italiancuisine #seattlemet #seattleweekly #seattlefoodie #seattleeats #seattlefood #seattle #seattleWA #sweetnseattle #feedfeed #SLU #truecooks #ChefsSteps #fourmagazine #chefstalk #chefsroll #ktchn"
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Woohoo! Pink ‘Singer’ Scallops
"Woohoo! Pink ‘Singer’ Scallops are in @ettasrestaurant! These hyper-local scallops are hand-harvested by divers in the northern Puget Sound. Smaller than the more commonly available white scallops, these singers also have a more complex and balanced flavor profile. To highlight this unique shellfish, Chef Andrew has created three different, delicious tastes as part of the #CreaturesOfTheDeep menu available now through the end of the month. #salishsea #pugetsound #scallops"
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At My Venues