Starting with the acclaimed Café Sport in 1984, Tom Douglas’ cuisine has help define the Northwest style. After many successful years at Café Sport, Tom [and wife partner] Jackie opened the Dahlia Lounge, which soon became one of the Northwest’s premier restaurants, winning wide acclaim both regionally and internationally from the Seattle Times, Post-Intelligencer, L.A. Times, New York Times, and Gourmet Magazine, to name just a few. The James Beard Foundation Award for Best Northwest Chef was awarded to Douglas in 1994 and Food and Wine named Dahlia Lounge the "Quintessential Seattle" restaurant in 1999.
| Cuisine | All Cuisines |
| Dining Style | Fine Dining |
| Price | $$ |
| Beverages | Full Bar, Wine List |
| Sample Menu |
Click Here |
| Hours | Lunch: Mon - Fri: 11:30a - 2:30p, Dinner: Mon - Thurs 5p - 10p, Fri - Sat 5p - 11p, Sun - 5p - 9p |
| Payment | Visa, AMEX, MasterCard, Discover, Diners Club, Personal Check |
| Parking | Valet, Street, Pay Lot, Private Lot |
| Contact Name | Alisa Murphy |
| Name of space | Main Dining Room |
| Type of space | Large Group Dining |
| Seated (max) | 50 |
| Standing (max) | 50 |
| Room fee | Negotiable |
| AV available | Microphone, Projector, Internet, Screen, Podium, TVCart |
Dahlia’s beautifully renovated main dining space, with dark red walls and Chinese hanging lanterns, now boasts a full bar, open kitchen, applewood grill, and a 50-seat private dining room perfectly paired for next group and private event.
Perfect for group dining events.
| Name of space | Private Dining Room |
| Type of space | Private Dining |
| Seated (max) | 40 |
| Standing (max) | 100 |
| Room fee | Negotiable |
| AV available | Microphone, Projector, Internet, Screen, Podium, TVCart |
The Green Room and Dahlia Lounge offers a warm and comfortable setting for a wide variety of events. From family celebrations to corporate events to wedding parties, our private dining room is a wonderful place for your private dining events.
The dining room can seat up to 50 guests, but can be partitioned to suit the needs of smaller groups. We are committed to work with each party to ensure that the selected menu and all the party details suit your group's needs. An extensive wine list, special menu planning and outstanding service are the hallmarks of this fine dining venue. Our sister space Palace Ballroom accommodated up to 300 guests.
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Tom Douglas Catering and Events delivers Tom's meticulous preparations and outstanding service to your private residence or to a venue of your choosing. Unlike many catering companies, we do not work from a set of generic menus. Instead we delight in working with you to create a unique menu of Tom's exciting Northwest cuisine, perfectly tailored to your requirements. By now we've staged just about every kind of event conceivable, from intimate dinners to outdoor barbecues, to huge, lavish weddings. We particularly delight in coming up with imaginative ideas, like a casual taco bar, a stylish seafood bar, or a fun "S'mores" station for a barbecue party. We've worked successfully in just about every type of venue and with a wide range of budgets, and we're excited about designing a one-of-a-kind Tom Douglas experience just for you.
Executive Chef Eric Tanaka
In 1994 Eric Tanaka met Chef Tom Douglas and was convinced he’d found his culinary soul mate. Chef Tanaka, the 2004 James Beard Foundation Award for Best Chef: Northwest/Hawaii, earned a dual degree in economics and urban planning in college, however soon decided to change gears and try his hand at cooking. Chef Tanaka started his career at Michael’s in Santa Monica, CA and soon became sous-chef for Michael’s in NYC. Over the following few years, Tanaka cooked in a small mountain town in Italy, and in Alfred Portale’s kitchen at Gotham Bar and Grill in NYC. Douglas, himself a winner of the James Beard Foundation Award for Best Chef: Pacific Northwest in 1994, soon lured Chef Tanaka to work for him at Dahlia Lounge, where Douglas had developed his trademark American cuisine, fusing European and Pacific Rim influences with the particular sensibility and ingredients of the Pacific Northwest. Tanaka, executive chef for much of Douglas’s burgeoning Seattle-area restaurant empire, makes use of the distinctive climate of the Pacific Northwest, including holding “seed meetings” with local organic farmers to ensure that the best combination of heirloom tomatoes, lettuces, beans, and peppers are planted each year.