Timeline of Tom Douglas Restaurants Empire
Created by msbaker on Mar 7, 2011
Last updated: 03/08/11 at 10:27 PM
Tags: Seattle tom douglas restaurants restaurants tomdouglas
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Ting Momo is a Tibetan dumpling house featuring the work of 10-year TDR veteran Deyki Thonden, a Tibetan chef who cooks for the Dali Lama when he comes to North America.
Thonden will make her famous dumplings on an elevated cooking station so all can watch the action.
(dumplings photo courtesy of eatthisny.com)
The Brave Horse Tavern will open in March or early April, 2011. It's located a block east of the Dahlia Workshop, Biscuit Bar and Serious Pie, and will feature what Tom Douglas believes to be the first wood-fired pretzel oven in the nation.
Timelines are just one of the ways you can add great content to your website. Read about doing so at my blog, Every Word Counts.
When the Dahlia Bakery became too cramped on Virgina Street, Tom Douglas added a second location for the bakery, which supplys al lthe TDR restaurants as well as wholesale and retail customers. Because the space was so large, Tom created the Dahlia Workshop Biscuit Bar, which makes delicious breakfast and lunch sandwiches.
Serious Pie is the only concept Tom Douglas has duplicated. When the Dahlia Workshop opened, the large building had room for several other businesses. So Tom created the Buscuit Bar and added a Serious Pie to the second floor mezzanine. A pizzeria was perfect becase patrons can watch bakers roll out the dough, see it rise and smell it baking in the bakery below.
When the spot next to Etta's Seafood went out of business, Tom Douglas snatched it up and created the Seatown Snackbar.
Half of the menu is devoted to seafood items and the other half features herb encrusted rotisserie meats.
Oh for a great pizza. Serious Pie is Tom Douglas' answer to the need for a pizzeria in downtown Seattle's Belltown neighborhood. It's located just a block east from the Dahlia Lounge.
(pizza photo courtesy Foodie/Flickr)
TDR opened Lola, a Greek restaurant in 2004. It's open all the time because its part of the Hotel Andra. The restaurant is named after Tom Douglas's daughter, his only child.
(greek salad photo by Vladimir Melnik)
With the empire growing, Tom Douglas opened the Dahlia Bakery a few doors down from the Dahlia Lounge to better serve the restaurants. The Bakery makes all the pastries, sandwiches, and Dahlia's famous coconut cream pies for all the TDR restaurants. Everything is made from scratch.
Palace Kitchen, an upscale rotisserie with a wood-fired grill, quickly became popular for late night dining after opening in 1996.
(Pam Hinckley, TDR CEO, at the Biscuit Bar - I don't have a photo of Palace!)
Etta's Seafood was Tom Douglas' second restaurant. As the name says, it's a seafood resaturant. It's part of Seattle's Pike Place market and a huge hit with tourists and visitors to the market.
Tom Douglase opened his first restaurant in 1989. The Dahlia Lounge is a fine dining establishment that quickly became a Seattle favorite. Tom drew national attention for his take on Northwest cuisine.