Story Published:
Oct 10, 2006 at 7:29 PM PST
Story Updated:
Mar 31, 2008 at 12:23 PM PST
SEATTLE - If you're the kind of diner who thinks of going out to eat as a mini vacation, Palisade in Magnolia might be just the ticket.
"You're not going to go out and find a place with a view like Palisade. You're not going to find a salt water pond running through the dining room like Palisade," says Executive Chef Kraig Hansen.
You also won't find a menu like the one at Palisade.
There's an entire section dedicated to items unique to the Polynesian-inspired restaurant. Things like California Red Abalone, Giant King Crab Legs and Kobe Prime Rib.
"We've sought out White Spot Prawns from the Gulf of Mexico. We were able to buy all 600 pounds of the giant prawns, if you will, so no one else has those," Hansen said.
And the "Uniquely Palisade" menu section is not for profit. Kraig says the items listed there are sold at a break-even price. He and his staff just want to give diners something they can't get anywhere else.
But even with all of these tempting items to chose from, the number one dish on the menu continues to be the Dungeness Crab Stuffed Halibut.
Kraig started working at Palisade as a line-cook in 1995, three years after the restaurant opened. After working his way up to Sous Chef, he left in 2000 to pursue cooking jobs at Scott's Bar & Grill, Cutter's Bay House and Palomino. He returned just last year as Executive Chef.
So, what's changed this time around?
"When I first took the helm here and I asked people to tell me about their experience at Palisade, the thing that was very disturbing to me was the view or the service was always the first or second thing mentioned," he said. "And as the chef, I took that very personally. I wanted Palisade to be known for the food."
Kraig started his culinary career when he was only 14 years old, lying about his age to land a dishwashing gig at a Seattle restaurant. Two years later, he was managing the kitchen at Salmon Bay Cafe in Ballard, where they still use the menu he created.
"You know, the work ethic that has been instilled in me from childhood was that if you want something you have to work harder than everyone else to get it," he said.
Right now, Kraig is working harder than ever to draw a nightly crowd of diners who want a memorable - if not adventurous - dining experience.
If not with the dining room menu, with an unbeatable Happy Hour menu that features delectables like crab crakes and mini Kobe beef burgers - all for $3! And let's not forget their wonderful Sunday brunches - which reminds me, get your Easter reservations in now!
"I want my guests to leave this restaurant craving an experience at Palisade again as soon as possible."
Kraig says someday, he'd like to have his own business. But with all of the daily challenges and excitement Palisade offers him now, he's not going anywhere anytime soon.
Places Kraig likes to Go Eat! - El Gaucho, Lark, Union, Crush, Cascadia.
For More Information:
http://www.r-u-i.com/pli/cate_faci.php
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