First-bite report: Tacoma's Smoke + Cedar

Staff writerApril 25, 2014 

A flame-torched prime-rib sandwich with house potato chips at the new Smoke + Cedar restaurant.

DEAN J. KOEPFLER — Staff photographer

The prime rib grabbed my attention and held it for several bites – until that awkward moment when I sensed my dining partner might forcibly reclaim the entree.

“Jus one merrr bite,” I might have murmured, mouth full of the juicy beef.

Supple and lightly charred from a finish with a blowtorch – yes, a blowtorch – the prime rib might as well be called “beef velvet” at Smoke + Cedar, the Tacoma restaurant from Gordon Naccarato that opened March 1 at the new Elks Lodge at Allenmore Golf Course (open to the public). It’s Tacoma’s newest view restaurant, with a lush course-side perch.

The slow-roasted prime rib is just one kitchen trick produced by the restaurant’s high-priced oven that can flip from oven to smoker with a few swipes of its computerized controls.

Besides turning out slow-cooked prime rib, that fancy oven-smoked olives for martinis and tomatoes for ketchup, a house-made condiment one local diner aptly coined “ketchup crack.”

Read more here: http://blog.thenewstribune.com/tntdiner/2014/04/25/first-bite-report-tacomas-smoke-cedar/

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