Digital Subscription

advertisement

tool name

close
tool goes here

The smoke, the oven, the pasta - Primo Grill delivers polished fare from its bustling display kitchen

Primo Grill on Tacoma's Sixth Avenue is a broadly interpreted Mediterranean restaurant – home to a display kitchen and fruitwood-fired oven and grill. Chef-owner Charlie McManus and wife Jacqueline Plattner opened Primo Grill in 1999 during an era when Sixth Avenue was non the verge of becoming a neighborhood known for its eateries. Consider Primo Grill the patriarch of Sixth.

SUE KIDD; Staff writer
Published: Jan. 18, 2013 at 12:31 p.m. PST — Updated: Jan. 18, 2013 at 12:31 p.m. PST
0 comments

Primo Grill on Tacoma's Sixth Avenue is a broadly interpreted Mediterranean restaurant – home to a display kitchen and fruitwood-fired oven and grill. Chef-owner Charlie McManus and wife Jacqueline Plattner opened Primo Grill in 1999 during an era when Sixth Avenue was non the verge of becoming a neighborhood known for its eateries. Consider Primo Grill the patriarch of Sixth.

Read more : http://blog.thenewstribune.com/tntdiner/2013/01/18/the-smoke-the-oven-the-pasta-primo-grill-delivers-polished-fare-from-its-bustling-display-kitchen/

JOIN THE DISCUSSION | Register here

We welcome comments. Please keep them civil, short and to the point. ALL CAPS, spam, obscene, profane, abusive and off topic comments will be deleted. Repeat offenders will be blocked. Thanks for taking part — and abiding by these simple rules. A thorough explanation of rules of conduct can be found in our Terms of Service. If you have any questions, including why your comment may not be showing immediately after you submit it, be sure to visit the commenting FAQ.

SPORTS
SOUTH SOUND
BLOGS
Charlie McManus, executive chef and co-owner of Primo Grill, prepares seared Alaskan sea scallops, potato gratin, broccoli, citrus tarragon beurre blanc. In the foreground is steamed Kamilche Farms mussels (from near Shelton), chive curry cream. (PETER HALEY)
CONTESTS

Similar stories

  • Sauce adds some zip to filet mignon

    A juicy beefsteak and sauteed mushrooms go together perfectly – especially when you add a great sauce to the mix.

  • Amazing asparagus

    Fresh lemons, olive oil and Dijon mustard. They are the perfect trio to brighten up any dish. Add a little seasoning to enhance things even more. In today’s dish, the trio is paired with roasted chicken thighs and legs, asparagus and sweet mini bell peppers.

  • Coming this spring to the Foss Waterway - Paesan Kitchen and Bar

    A new wood-fired pizza restaurant will open this spring on the Foss Waterway. The owners of Social Bar and Grill plan a May debut for their new project - Paesan Kitchen & Bar. The restaurant will operate in the same building as Social, in the street-facing space that until earlier this month housed Dock Street Sandwich Company.

  • Quick Fix: Pizza's easy on cook, pocketbook

    Here's a quick pizza dinner that takes less time than ordering one. Sweet onions, mozzarella cheese, bell peppers and mushrooms top a ready-made thin crust for this quick meal.

  • Sear pork roast first for satisfying flavor later

    It’s the time of the year for quick, easy and warmly satisfying meals. Seasoning a beef or pork roast and tossing it in the oven or the slow cooker fits the bill. A classic set-it and forget-it meal, it can also feed a small gathering.