Douglas' restaurants are justly renowned for their desserts, confected at the Palace Kitchen commissary by pastry chef Benne Sata. Much of the praise falls on the coconut cream pie, a definitive rendition that's all fluffy and lush. Breads, baked in-Palace, recently included a deliciously chewy oatmeal version among the choice of three. The Dahlia's d cor has worn well in the restaurant's 10 years. It's an attractive package for a clientele that, for the most part, dresses well, but comfortably.
Service is friendly and professional.
And on at least one occasion, the kitchen booted the ball, dressing a pan-roasted king salmon with cooked vegetables that were downright chilly. But even Ken Griffey clanks one once in a while. Douglas is Seattle's culinary superstar, and Dahlia only cements his claim to the dining hall of fame. Post-Intelligencer food critics arrive unannounced and pay for all meals and services.