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Four of Seattle's most remarkable restaurants are owned and operated by Northwest Chef Tom Douglas and his wife and business partner, Jackie Cross. The latest addition is Lola which opened in July, 2004.
A Delaware native, Chef Tom Douglas started cooking at the Hotel DuPont in Wilmington, Delaware before heading west to Seattle in 1978. From house building to wine selling to railroad car repair, Tom tried his hand at several jobs before making the obvious and final career choice of the restaurant business. Never having attended a culinary school, Douglas's cooking knowledge has come mostly from dining out across America and Europe, using his "taste memory" to recreate and develop recipes in his own style.
Starting with the acclaimed Cafe Sport in 1984, Douglas has helped to define the Northwest style, or "Pacific Rim Cuisine" as it is sometimes called. With the proximity of Asia, Alaska, California and Canada, this style of cuisine borrows from many cultures, using the best and freshest ingredients of the Pacific Northwest.
In November of 1989, Douglas and Cross left the comfortable confines of Cafe Sport to start their own restaurant in the heart of downtown Seattle. Since that time, the
Dahlia Lounge
has developed into one of the Northwest's premiere restaurants, winning wide acclaim both regionally and internationally. The James Beard Association Award for Best Northwest Chef was awarded to Douglas in 1994.
In February of 1995, Tom and Jackie opened their second restaurant after an extensive remodel of the old Cafe Sport location in the Pike Place Market. Etta's Seafood (named after their daughter Loretta) allows Tom to showcase his unique cooking style using the best seafood available. Etta's Seafood opened to considerable early praise, and in step with the Dahlia Lounge, has fast become known as a Seattle dining landmark.
The Palace Kitchen was the next product of Douglas' creativity. Opened in March of 1996, the Palace offers a menu more rustic in style, with a wood-fired grill offering nightly rotisserie specials. The Palace Kitchen, as much an up-scale bar as it is restaurant, also serves as the commissary for Dahlia Lounge and Etta's Seafood. Douglas describes it as his dream kitchen, with baking, prep and butchery for all four restaurants taking place at the site. The Palace Kitchen was nominated by the James Beard Association as one of the country's best new restaurants in 1996.
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