Palmer’s Restaurant: A Destination Restaurant in the Heart of the Skagit Valley

Serving classically prepared French cuisine to patrons with unprecedented commitment and a passion that spans the continents

As owners of one of the area’s most popular fine dining establishments, Thomas and Danielle Palmer discuss their business as a tangible expression of their passion for fine food, a personal and professional union of their commitment to quality and their genuine love of the human spirit.

A place where people can go to enjoy a glass of fine wine, savor the aroma of classically prepared French cuisine,  experience prompt, professional service and above all feel absolutely wonderful while doing it. A restaurant that represents more than just a plush environment to satisfy a physical hunger but rather a place that nourishes the soul and evokes genuine feelings of contentment.

“At Palmer’s we have created an environment full of wonderful ambiance for people to enjoy. A place where people will stop and say ‘Wow, I feel good here.’ The furnishings and the service go hand in hand to create a wonderful dining experience for our guests,” says Danielle Palmer with her charming l’accent Francais.

Talking almost as much with his hands as his voice, Thomas Palmer describes the food he prepares with a visible passion. “To create the Ellensburg Lamb Shank the shanks are quickly seared then slowly braised together with caramelized root and aromatic vegetables in the oven with a mixture of garlic, fine herbs, tomato and marsala wine. The resulting liquid broth then undergoes a series of reductions and strainings through ever-smaller sieves.” The dish is a Palmers standing specialty. This, as well as the restaurant’s entire selection of menu options, are prepared in Palmers’ renowned one pan, one plate style. “Our philosophy is simple,” Chef Palmer says, “food is prepared for each customer individually, cooked fresh to finish every time.”

This style of “one-plate-at-a-time” cooking and the classical way the Palmers have patterned their Skagit Valley kitchens follows to the mark the French definition of fine dining or more appropriately “French cuisine.” In keeping with this classic definition, the Palmers have assimilated many of the phrase’s most basic characteristics including the use of certain wine and meat stocks, cooking tools, and time honored culinary techniques while also incorporating the fresh flavors of the Pacific Northwest when available. “French cuisine is a controlled discipline with diminutive portions and items delineated on the plate,” Thomas says. “At Palmers we bridge the gap between cuisine’s more refined portions and the heartier “country” style fare seen in France’s rural areas”. The result: an aesthetically pleasing entree prepared fresh with local and regional ingredients served in “grandiose” portions.

The Palmers have been doing business in Skagit Valley for 15 years, and have been fixtures in picturesque La Conner since their arrival.

Danielle Palmer, a Paris native, comes from a long line of restaurateurs. Her wonderful laugh, doting front-of-house service and management style have earned her a special place in the hearts of loyal clientele.

Born and raised in Rhode Island, Chef Thomas Palmer grew up in a large French-Canadian family and began working in a restaurant kitchen at age 14. He polished his cooking skills with various French culinary masters throughout the United States and purchased his first restaurant at 26. He and Danielle met in Fairbanks, Alaska. It was there that he perfected his well-known table-side flambé cooking.

Together they share a passion for fine food and wine, a commitment to professional service and a love of people.

When asked about the success of their restaurants the Palmers attribute it to a genuine regard for excellence, to their fervent commitment to providing every client a quality dining experience and to the work ethic of their highly trained staff. “Without our staff’s focused, concentrated professionalism and continued desire to grow and perform at an exceptional level, the customer’s experience would be mediocre at best,” Thomas explains. This, in addition to the couple’s unique personal chemistry that allows them to make their business their marriage. “Danielle and I have a combination that works. We both have an uncompromising vision of where we need to be and we are both in it for the long haul. We plan to be in the Skagit Valley for a very long, long time.” A fact the patrons at Palmers Restaurant are counting on.