The craft beer flag flies high at these recently opened Tacoma establishments: the Dystopian State Brewing Co. in the St. Helens neighborhood and the taproom Peaks and Pints in the Proctor District. Video produced Nov. 11, 2016.
Tacoma's craft beer list grows by two
You may be pouring your beer wrong. Learn how to do it right from an expert
Belly up for a 30-feet-long taco
Jane Balmer makes butterhorns at the Poodle Dog
Authentic al pastor at Taqueria Los Parados
'Tower of meat' roasting on a vertical spit in Tacoma
Century-old beer returned to owner
Belly up to the bar for barrel-aged cocktails
Mail a letter, have a cocktail
Watch a calzone, pizza's best friend, come to life
Three Tacoma bartenders show how they serve up barrel-aged cocktails – Macy Heppner pours a sazerac at Stack 571, Jeanette Moore prepares a Manhattan at WildFin American Grill and Cassandra Newman of Pacific Grill makes a negroni. Maturing in oak for over a month adds nutty character and softens the alcohol's edges.
Operator Chris Keil discusses the upcoming debut of En Rama, a new cocktail lounge located in downtown Tacoma at Courthouse Square, known locally as the Old Post Office building. The interior is still under construction so Keil was reluctant to offer an early peek.
Sam Halhuli, owner The Mule Tavern on South Tacoma Way, explains that a mule is simply a cocktail made with ginger beer. The Mule's most popular cocktail is the Moscow Mule which is vodka with ginger beer.
Robert "Chef Bob" Walpole, of Pacific Southern in Tacoma, said it takes 22 minutes to prepare his signature dish from start to finish. Walpole mixes New York flair with down-home country flavors in his restaurant on Pine Street.
A 30-year-old Bonney Lake barista was kidnapped from the Hottie Shots Espresso Stand in Kent early Tuesday by a man with a knife. He forced her into a dark alley near the stand was apparently scared off by a motorist.