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June 19, 2006
From journal Seattle Scenery
April 21, 2004
Going up the sweeping steps of Magnolia’s Palisade restaurant you know you are in for a special evening. Upon entering into this Seattle landmark for fine dining, your notions are confirmed. Enjoy a warm welcome from the staff, and faint piano music in harmony with the splash of waterfalls cascading into saltwater ponds teaming with aquatic life. There are fabulous Dale Chihuly art glass hanging from the ceiling and a soaring waterfront view of the cityscape, packaged together makes Palisades a memorable restaurant before your first bite. Chef Mike Bryan presents a menu infused with a definite Polynesian flair and island-style cooking. The Chef searched for ingredients that are special; sea salt from Hawaii blended with spices to accompany steaks and grilled seafood selections.
The extensive menu at Palisades is both unique and original, their food cooked in guava wood rotisserie smoked and apple wood grilled. The Palisade Dungeness crab cakes served with Okinawa sweet potatoes mashed with coconut is memorable $25. The Macadamia nut chicken $17.95 brings back memories of tropical vacations. Cooked in a special smoker using guava woodchips bringing a fruity heavier smoke flavor, the Palisade smoked duck breast $22.95 and the American Kobe style steak $25.95 keeps your palate wanting for more. For small eaters, order from the "pupu" menu(appetizer), Kobe style beef finds its way into bite size burgers $11.95. For cocktail, try the Polynesianed guava-rita and for a festive island cocktail don't miss the Magnolia Mai-tai.
Palisade’s Sunday Brunch is a feast and a Seattle classic. Diners can select from a wide variety of benedicts, along with other entrée dishes and smoked seafood. There is a serve-yourself griddlecake and tropical fruit bar and all-you-care-to-eat macadamia nut and banana sourdough pancakes along with fruits and pastries.
From journal Epicurean SEATTLE