mary eats

Having been a corner stone of the Seattle Fine Dining Scene for over 15 years, I had some preconceived notions about Palisade. Put them aside. Chef de Cuisine Robin Uyeda and Exec. Chef Mark Randolph are adding a playful touch to the Hawaiian-Polynesian-Northwest menu; a tangible sense of fun present with every dish served.

My caprese salad starter delivered sliced juicy heirloom tomatoes resting under a cascade of corn, basil, and fennel. Pillow-y slices of buffalo mozzarella topped with nitrous oxide frozen pearls of basil sauce and balsamic vinegar balanced off the plate. The combination of textures and flavors was at once delightful and delicious.

The remainder of our meal featured more flawlessly flavored dishes (though some, not so expertly executed. The Halibut cheek was overcooked, but the bed of soba noodles it rested upon smartly dressed) , duos of fish and duos of meat and a to-die-for dessert, green tea tiramisu, and a fabulous pineapple shaped baked alaska that drew ohhhs and ahhhs from everyone. Here, dining up doesn’t translate to buttoned up, from the food to the staff to the décor Palisade is absolutely approachable.