Matt Colony is a familiar name to restaurant watchers in Tacoma. He was the chef until April 2011 at Maxwell's Restaurant + Lounge and worked for Gordon Naccarato at Pacific Grill and Naccarato's former restaurant, The Beach House at Purdy. Two months ago, Colony became the general manager at Green.House in Uptown Gig Harbor. Four weeks ago, he took over the kitchen. We had a quick email exchange today about the move and he said that he changed the menu last Thursday. I'll update as I gather more details from Colony. If you haven't been to Green.House, it's a Northwest American restaurant with upscale presentations with an approachable pricetag. It joins Brix 25 as one of the Harbor's most well-conceived restaurants. Green.House also is a restaurant that, in the past, has had a focus on local products (read this review from 2010). It's the first restaurant here that I discovered Dry Fly, a Washington-made craft distillery.
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closeNew chef: Matt Colony takes over the kitchen at Gig Harbor's Green.House
Matt Colony is a familiar name to restaurant watchers in Tacoma. He was the chef until April 2011 at Maxwell's Restaurant + Lounge and worked for Gordon Naccarato at Pacific Grill and Naccarato's former restaurant, The Beach House at Purdy. Two months ago, Colony became the general manager at Green.House in Uptown Gig Harbor. Four weeks ago, he took over the kitchen. We had a quick email exchange today about the move and he said that he changed the menu last Thursday. I'll update as I gather more details from Colony. If you haven't been to Green.House, it's a Northwest American restaurant with upscale presentations with an approachable pricetag. It joins Brix 25 as one of the Harbor's most well-conceived restaurants. Green.House also is a restaurant that, in the past, has had a focus on local products (read this review from 2010). It's the first restaurant here that I discovered Dry Fly, a Washington-made craft distillery.
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