HOME  |  SUBSCRIBE FREE  |  AD RATES  |  SEARCH

Restaurant news is so often about the newbie—what new place is popping up, what makes it "the" place to be, what new chef is on the scene. This happens, of course, because we’re all interested in those issues. And while it’s difficult to figure out how to make a new place a big hit, it’s even harder to sustain it year after year. When a restaurant stands the test of time, it’s truly an accomplishment and, generally, an interesting story. Which brings us directly to Palisade’s door—the one that opened in 1992. After fourteen years, what makes this a consistently popular restaurant?

Photo: Palisade dining room, courtesy of Restaurants Unlimited

As always, there are multiple answers to this question and the reality is somewhere in the combination. Part of Palisade’s early success was their Polynesian theme. They have stuck with it because it works for them—guests have a feeling of being away from their daily routine, especially in those grey winter months. However, Palisade is not a Polynesian restaurant. As Executive Chef Kraig Hansen explains, the menu was "tweaked a lot" after he arrived in 2005. "We’re certainly staying with the Polynesian-infused/ Northwest fresh concept. There are great flavors out of the South Pacific, and there are great products in the Northwest. The menu is always being looked at and we just reformatted again. We’re looking at the brunch menu now."

According to Shari Spurgeon, General Manager, "The menu changes because new ideas come up or new product becomes available. New menu items still stay within the concept, but these are Northwest dishes with Polynesian hints here and there. Kraig pushes the food platform on the fresh sheet and leaves the long-time favorites on the regular menu."

Because they want people to experience that break in their daily routine, they don’t change the cocktail menu in winter. "We want people to create their own dining illusion," says Shari. "You can certainly have hot buttered rum in the winter, but why not have a tropical drink instead?"

Location is certainly a plus. What could be bad about being directly in front of a marina filled with beautiful boats and an incredible water view with downtown Seattle as a backdrop? Palisade’s large windows fully take in the scene. Being away from the downtown area isn’t a problem as they offer complimentary limousine service seven days a week from 5 p.m. to and from downtown hotels. "It’s not just out-of-town visitors either," says Shari. "Locals will often book a hotel for a little getaway and then make reservations at Palisade and use our limo service." Another location bonus is the Thursday night sailboat races that start at Smith Cove next door. Boats race right in front of the restaurant.

The beauty of the location is matched by the beauty inside Palisade. As guests enter, they see an indoor tide pool, koa wood accents and a tiered dining room. Outdoor dining in summer is a treat on the small deck that is an extension of the lounge.

Another strength for Palisade is their corporate structure. Although that can be a negative in some cases (lack of control at the site), Restaurants Unlimited (RUI) seems to have figured out how to run a single unit concept as well as a chain concept. An example would be one Palisade versus a Palomino in eleven markets. "Our RUI culture guides our decisions and commitment to our guests," explains Shari. "Because there are more resources available in a corporation, people can focus on one job—staffing, training, support. That’s what we get from corporate, but the day-to-day is all about the Palisade team."

Kraig agrees. "A restaurant this large needs to be structured. We have a system and tool for everything and we need them all to stay organized. Despite the different concepts that RUI has, the training standards are universal for everyone. If someone truly wants a career in the restaurant industry, this is their opportunity. They’ll learn about cooking, but also about managing, developing people and problem solving."

In addition to staying the course with their strengths, they also look to add value for their guests. Two current examples are the return of lunch service and a brand new private event facility. After an absence of three years, lunch is back at Palisade (it began on May 1, 2006). Items like shellfish chowder and spinach salad with papaya and grilled prawns should lure the lunch crowds back.

Photo: Executive Chef Kraig Hansen, courtesy of Restaurants Unlimited

Palisade already has two private dining rooms, the Orchid Room which holds 90 for a sit-down meal and the Magnolia Room which holds up to 40 for a sit-down meal. Both have beautiful views. So why the need for a larger venue? "Guests have always asked if we have room for large parties of over 100. We’ve looked into offsite venues, but they weren’t right," says Kraig. "With the Alani Room, we have our own kitchen right there so there’s no product movement from the restaurant to the site. It’s great for quality."

As Shari explains, "Sanmi Sushi had the restaurant next door to us for twelve years. When Sanmi decided to retire, it was just too good of an opportunity to pass up. We’re so excited to provide this option to our guests. In addition to the main room, we have a gorgeous tented patio that has its own heat and light, so it can be used year round. We’ve remodeled the kitchen to ensure we can reproduce our menu. It’s also very high-tech with wireless internet, audio-visual equipment, satellite radio access and black-out blinds. There’s a built-in dance floor in the main room."

Along with Palisade and Maggie Bluff’s (the casual restaurant below Palisade) and the private dining options, they also do offsite catering, lots of charity events and catering for yachts moored out front. Cooking classes and winemaker dinners are held at Palisade every other month.

Shari and Kraig share a passion for this RUI flagship restaurant. "I was the sous chef here years ago," says Kraig, "and it’s been a dream to come back." Shari feels that their guests get an experience that is different from any other place in Seattle. "We say Palisade is ‘where Seattle celebrates’," she says. "But every day and every meal is a special occasion; it’s not just for anniversaries and birthdays." With the passion and attention to detail shown, Palisade should easily make it another 14 years.

Gay Douglas/May 2006

 opibbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbbb\\\\\\\\\\\\\\\\\\\\]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]

  Return to the HOME PAGE       This online magazine is a production of Mixed Media.