Creative Stew

A bouillabaisse is only as good as its quality ingredients. UTW talks to some of the Big Fish about cooking for the Tulsa palate
Natasha Ball
MARCH 18, 2009

James Shrader

Restaurant: Palace Cafe, 1301 E. 15th St.; (918) 582-4321

Years in the Business: 14

Education: Culinary Institute of America, Hyde Park

When, in 2002, Seattle-born James Shrader saw the vacant space on the corner of Cherry Street and Peoria Avenue, he knew.

Within just 90 days, Shrader and his wife and business partner, Brooke, had gutted the space and together built their first restaurant, Palace Cafe. In the cozy, snazzy dining room, James serves his trademark twist on American cuisine.

That Shrader was raised on the food of the Pacific Northwest is evident in the dishes served at Palace Cafe. The menu features a daily catch, and several offerings are served up with an Asian flair. Shrader also offers Tulsa’s only bentos menu, inspired by the Japanese single-portion meal — it’s “just little bites of stuff,” he said.

Shrader is known in the local restaurant community as Mr. Local. He’s a fixture at Tulsa’s farmers’ markets, and he lines his dining room walls with local art, all for sale.

As James and Brooke start their seventh year in business on their corner of historic Cherry Street, James continues to be inspired by the fresh ingredients the seasons bring, as well as the creations of the big-name, nationally acclaimed chefs.

Not that he never gets his eat on in T-Town.

“I don’t get to eat out that often,” Shrader said, “but my favorite Tulsa restaurant is Thai Siam. And I get my pizza from The Pie Hole.”