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). Its Tacomas newest view restaurant, with a lush course-side perch.
The slow-roasted prime rib is just one kitchen trick produced by the restaurants 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.