Palisade

As Restaurants Unlimited flagship restaurant in the Northwest, Palisade has been one of Seattle's top go-to spots for special occasions and waterfront dining for 18 years. As a company, RUI decided it was time to reinvest in this beauty and in 2009 started making some changes.

GM Rich Winkler, Banquet Sales Laura Adams and Executive Chef Chris Bryant*

At the top tier, it was a pretty clean sweep. A new general manager, Rich Winkler, was brought in close to a year ago and a "new" executive chef, Chris Bryant, took over the kitchen. Chris has actually been with RUI for 12 years, most recently as corporate executive chef. Laura Adams returned to handle private dining/banquet sales after a short absence. "When you've been around a long time, things can start to wane," says Rich. "It's no one's fault, but it's a great thing to bring fresh eyes and a fresh team into the picture. Chris was happy to step away from the corporate level and dedicate himself to bringing Palisade food to the level everyone wants." And while Palisade will always be a great special occasion restaurant, the company wants it to be a spot where guests dine regularly—several times a month. They offer plenty of options with lunch, Sunday brunch, dinner and great venues for private parties.

Chef Bryant has created a new lunch menu that offers value items like the three course Magnolia Lunch for $15. "The real difference is that the lunch menu is a very specific menu; it's not just a pale version of dinner," explains Rich. The dinner menu has also been revamped, salvaging some all-time favorites while increasing the innovative factor with dishes like the char grilled filet mignon with Alaea Hawaiian sea salt, marrow butter and housemade veal demi glace; and the duet of lobster (pictured), one tail poached in Plugra-butter and served over ravioli and one tempura fried and served with a spicy hollandaise. "While focused on high food quality and innovative dishes, we are staying with the original Palisade concept: flavors from across the Pacific combined with Northwest bounty. Our lamb is from Ellensburg, our beef from Idaho. We use organics as often as possible," says Rich.

Over the years, they've dabbled in different brunch formats. They've settled on the half menu, half buffet. "We've really listened to what our guests want," explains Laura. "This is what they like." Noting that it's difficult to control food quality at a buffet, having menu items ensures that entrees look and taste the way they should. Chilled seafood and salads get rotated on the Luau Bar, keeping it interesting and fresh. One thing that hasn't changed is the made-to-order sourdough pancakes. Guests can have their favorite items added—bananas, macadamia nuts, white chocolate chunks—and choose between two types of butter and syrup. Or just coat those cakes with melted dark chocolate! One of the fun things they've added to brunch is the Bloody Mary bar (pictured). With two types of mix, 30 herbs/spices, 30 add-ins (pickled vegetables, shrimp, stuffed olives, salami, hot sauces etc.) and numerous types of vodka, there is no end to the fun you can have being your own bartender.

During the first hour of evening seating in the dining room, guests can enjoy a three-course prix fixe meal with starter, entrée and dessert for $29, seven days a week. Happy hour is also offered daily, both early and late, with food and beverage discounts.

Palisade has always offered beautiful private dining areas—The Orchid Room and Magnolia Room inside the restaurant with the same dramatic views as the dining room—and the Alani Room (photo) located next door to the restaurant, right on the water. It can accommodate 200 people reception-style using indoor and outdoor areas or 150 seated. It has a private bar and built-in hardwood dance floor, perfect for anniversaries and weddings. The wide-open views and beautiful interior make it a unique spot for a party. "People love the various options we can do with our spaces," says Laura. "They're really getting into private buffets. We do something similar to the Sunday brunch, just scaled down in size, in the private dining rooms. They can choose to do a full menu or half menu and half buffet. Over the years, people celebrate a lot of occasions at Palisade and it becomes a family favorite."

Rich brings a wealth of experience to Palisade. He worked many years for the Chart House and the last 12-13 as the Director of Operations at Ivar's. He was two days away from taking a job in California when Palisade came calling. "This is such a spectacular spot," he says. "Throughout the changeover, we've kept the majority of our wait staff. With our renewed attention on food, our continued impeccable service and our amazing ambiance, we really feel like this is our time." It's definitely time to renew your acquaintance with Palisade.

Palisade Restaurant Elliott Bay Marina 2601 West Marina Place Seattle, WA 98199 206-285-1000 www.palisaderestaurant.com   Photo: chilled crab and shrimp at Sunday brunch

*All three have left Palisade. Chef Chris Bryant is Executive Chef with WildFin American Grills.

Connie Adams/June 2010