Here’s a look at restaurant news around the South Sound this week.
GIG HARBOR BEER FESTIVAL
Consider this a simple reminder that the Gig Harbor Beer Festival is Saturday. If you didn’t get tickets already, it’s not likely you’ll find any. Now in its fourth year, the festival sold out before it even tapped its first keg.
The brew list features a strong representation of South Sound brewers, as well as popular breweries from throughout Western Washington. (See the brewery list.)
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Organizer John Fosberg isn’t just a beer fan; he’ll be part of the beer industry when his brewery, Gig Harbor Brewing, opens this year in a Nalley Valley building on South Tacoma Way.
For those holding tickets, here are more details:
Where: Uptown Gig Harbor, Point Fosdick Drive, Gig Harbor.
When: Noon-5 p.m. Saturday.
Tickets: Sold out. The event is 21-and-older only.
Supporting: Gig Harbor Kiwanis Foundation.
Breweries: 192 Brewing, Kenmore; 7 Seas Brewing, Gig Harbor; Der Blokken, Bremerton; Dicks Brewing Co., Centralia; Downpour Brewing, Kingston; Elysian Brewing Co., Seattle; Everybody’s Brewing, White Salmon; Fremont Brewing, Seattle; Georgetown Brewing Co., Seattle; Harmon Brewing Co., Tacoma; Hood Canal Brewery, Kingston; Loowit Brewing Co., Vancouver; Odd Otter Brewing Co., Tacoma; Pacific Brewing and Malting Co., Tacoma; Rainy Daze Brewing Co., Silverdale; RAM Big Horn Brewery, Tacoma; Silver City Brewery, Bremerton; Slippery Pig Brewing, Poulsbo; Slaughter County Brewing, Port Orchard; Sound Brewery, Poulsbo; Top Rung Brewing, Lacey; Valholl Brewing, Poulsbo; Wet Coast Brewing, Gig Harbor and Wingman Brewery, Tacoma.
NEW SPRING MENUS
Spring has sprung right onto menus at Tacoma restaurants. Take a look.
Marrow: Seafood looks swell on the new spring menus debuting this week at Marrow, in Tacoma’s Sixth Avenue neighborhood. Find geoduck chowder and crab cake gnudi. The restaurant also is continuing its fling with pasta with snap pea and leek ragu fusilli and cavatelli with creamed rapini pesto. 2717 Sixth Ave., Tacoma; 253-267-5299 or marrowtacoma.com.
Maxwell’s Speakeasy and Lounge: The new spring menu that debuted in April also has housemade fresh pasta. Carbonara with house-made vermicelli ($17) comes with a poached egg, English peas and bacon; housemade pesto gnocchi is topped with fennel, spinach, asparagus and spiced almonds ($17). Here’s something handy. The menu identifies vegan and gluten-free items. 454 St. Helens Ave., Tacoma; 253-683-4115 or maxwells-tacoma.com.
Over The Moon: Check out halibut ($32) with blistered grapes and a basil pisto at Over The Moon Cafe in the St. Helens neighborhood. Also new to the menu is a lasagna ($19) made with zucchini and sausage (veal, pork and chuck). A spring mac and cheese ($22) is made with oyster mushrooms and spring peas. 709 Opera Alley, Tacoma; 253-284-3722 or overthemooncafe.net.
Other St. Helens news: Zodiac Supper Club will open in the former home of AmeRAWcan Bistro. The restaurant has not confirmed an opening date. Its owners describe the concept as a bar with a steakhouse menu. Stay tuned.
Pacific Grill: Pacific Grill’s spring menus also include a selection of gluten free and vegan items that are marked on the menu for easy navigation. Standout items on the dinner menu at the downtown Tacoma restaurant look to be a quinoa fritatta ($12.95) with asparagus and a dinner entree of lamb with an olive tapenade ($24.95). Finish up a meal with dessert from pastry chef Erin Powell. New to the menu is her spring rhubarb tart. 1502 Pacific Ave., Tacoma; 253-627-3535 or pacificgrilltacoma.com.
DELAYED OPENING FOR LUMPIA WORLD
The mobile Filipino food business Lumpia World had expected to open its second brick-and-mortar restaurant in Browns Point Saturday, but the opening has been delayed to May 16.
The business from Derrick and Eleanor Ellis started in 2006 as a small food trailer selling at local farmers markets, then expanded to a store in Federal Way in 2013. It also has added a second food truck this year. The restaurant specializes in lumpia, the Filipino relative of a Chinese egg roll. Find more information on the restaurant at lumpiaworld.com.
DINE WITH PURPOSE
Several chefs representing finer restaurants in the South Sound are collaborating on a charity event. Their May 17 dinner, called Cooks4Kids, will raise money for Mary Bridge Children’s Hospital. The 12-course dinner will feature chefs Derek Bray, of the soon-to-open Table restaurant in Tacoma’s Sixth Avenue neighborhood; Hudson Slater of Maxwell’s Speakeasy + Lounge; Matthew Schweitzer and Mike Joinette of Marrow and Hilltop Kitchen and Bianca Sanders of Abeille Baking Co. Cocktail hour and a silent auction are hosted by Gig Harbor’s Heritage Distilling. Wines are provided by Vehrs Distributing. Tickets are $120 each and available at bit.ly/1AC8yNM.
Sue Kidd: 253-597-8270