What kind of diner you are will determine whether you’ll embrace the newly opened Whitehouse Restaurant and Lounge in Bonney Lake.
The consequence of working in the same region for 30 years: A chef might hop restaurants, but diners will follow and ask for a specific dish the chef made 20 years ago at a restaurant that no longer exists.
Gertie Rice was a woman who loved gambling and St. Patricks Day. She was best known as the Gertie behind the iconic South Sound restaurant, Galloping Gerties.
This week, Ill tell you about three restaurants that are hidden out of sight, but are worth a visit and your dining dollars. Today, Ill feature The Pickled Pepper, a tiny sandwich cafe tucked into a business complex on East Main Street in Puyallup.
The front row at the Bayview School of Cooking has filled up quickly on a recent Monday night – long before Xinh Dwelley stepped up to the burners.
When Molly Ott bought Corina Bakery in 2008, she didnt think all that much about the stairs that separated the bakery from the storefront until she had to maneuver 80-pound wedding cakes and 50-pound bags of flour up and down those stairs.
A 230-seat restaurant serving regional food with a new American spin is on its way to the Narrows Marina at 9001 S. 19th St., Tacoma. The restaurant plans are so new, the masterminds behind the Tacoma restaurant do not yet have a name for it, permitting still is in the works and the building is just a bare-bones structure about to get a big makeover.
If you’ve bitten into the crust of a Cloverleaf pizza, you notice the difference. It doesn’t come with the usual chewy tug of regular pizza dough. It’s a thin, pastry-style crust that is at once tender, pliable and sturdy. It doesn’t shatter like a cracker, but it’s got crunch. There’s no tossing aside these crusts.
I go every year and leave reeking of Greek food. The St. Nicholas Greek Festival is one of my favorite festivals. It should be on your list, too. If anyone knows how to throw a big Greek feast, it’s the parish members and volunteers at the St. Nicholas Orthodox Church in Tacoma. Church volunteers have put on the food festival for 50 years, introducing countless Tacomans to baklava, gyros, melomakarona, koulorakia, dolmades and plenty of other Greek dishes and pastries that many may find unpronounceable, but utterly delicious.
Gut-busters, pants-splitters and food on a stick. The eats I found at this year’s Puyallup Fair sound as if they were created on a whim, or maybe on a dare by Scottish cooks.
Veg-friendly Tacoma. That’s a questionable notion for plant-based eaters facing a dearth of fine dining restaurants in Tacoma that take the meat out of the menu.
Plucky new restaurants are popping up all over town despite slow economy.
Complimentary savory doughnut appetizers, Ahi poke with a tangle of seaweed, swordfish skewers coated in chimichurri, sublime roasted duck, pitchers of sangria – all with a waterfront view of the Foss Waterway. I’m ready to move in for the rest of the (pseudo) summer at Social Bar and Grill, the newest restaurant that opened July 26 on Tacoma’s urban waterway.
We’re in the midst of a restaurant flurry. I can’t remember a time since 2006 when so many restaurants were opening one after another. By my count, 10 interesting new and noteable restaurants have opened since June or will open by this fall. Keep watching this column in the coming weeks for more details, or visit blog.thenewstribune.com/tntdiner to see a list of new restaurants open or coming soon.
Doner kebab, gyros, shawarma – plenty of names describe the rotating tower of meat slowly cooked on a vertical grill and eaten throughout the Mediterranean and Middle East.
- Hey, Pete, it's time you talked about Seahawks' drug-test failures
- Morning links: Holding Carroll’s feet to the fire on PEDs
- Years of work reunites teens accused of '88 gang shooting
- Police Beat: A mothers love, and wild punches
- Tacoma program uses housing to promote good parenting, self-sufficiency