Here’s a look at this week’s dining news around the South Sound.
PRIMO GRILL FALL MENU
Charlie McManus of Tacoma’s Primo Grill has pushed his menu into fall with a few additions.
Wrote McManus in an email, “We have three new seasonal dishes on the menu. The appetizer: Grilled flat bread with fried cauliflower, harissa, and yogurt. The cauliflower is seasoned with sumac and aleppo pepper for a tasty Middle Eastern vibe. The pasta: As usual in fall, we have pumpkin ravioli with butter, sage and parmesan. The entree: Brodetto di Mare. This dish is a Ligurian-style seafood soup with clams, mussels, weathervane scallops, giant shrimp and seasoned with garlic, lemon, hot peppers and finished with chunks of heirloom tomato and a dollop of basil pistachio pesto in the Zuppa Genovese style.”
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And here’s a sure sign that fall is here, “Our happy hour is popular with the fried Brussels sprouts with bacon, shallots and balsamic vinegar.” McManus added that the dish is creating Brussels sprouts fever in the restaurant. Find the restaurant at 2701 Sixth Ave., Tacoma; 253-383-7000 or primogrilltacoma.com.
POINT DEFIANCE TAP AND GRILL NOW OFFERS BRUNCH
Ruston’s Point Defiance Tap and Grill just started serving brunch, from 10 a.m.-2 p.m. Saturdays and Sundays. Find dishes such as salmon cake Benedict ($14), caramel French toast ($12), roast beef hash ($14) and goat cheese frittata ($12).
The restaurant, the project of Bill Bonnie (who also owns Tacoma Wine Merchants and Enoteca), also now hosts a brewery series the third Thursday of the month. Thursday’s brewery night will feature Fort George Brewing from Astoria, Oregon. The event begins at 4 p.m.
Find the restaurant at 5101 N. Pearl St., Ruston; 253-426-1593.
TOSCANOS COOKING CLASS
As owner Tom Pantley puts it, drinking wine can be a philanthropic endeavor. His restaurant, Toscanos Italian Grill in Puyallup, has teamed up with Cline Cellars to donate $1 for every bottle of wine sold or poured at Toscanos, through the month of October. Toscanos, Pantley said, will match that donation. The proceeds go to Good Samaritan Hospital’s Cancer Care Fund.
Additionally, Cline Cellars will be the featured winery at the restaurant’s wine dinner Oct. 29. The five-course meal will be served with paired wines. The dinner starts at 6:30 p.m. Cost is $79 per person. For reservations, call 253-864-8600 or visit toscanospuyallup.com.
TACOMA RESTAURANT WEEK
Tacoma Restaurant Week is here. The twice-yearly event, sponsored by The Weekly Volcano, features fixed price meals, $28 for three courses, at 16 Tacoma-area restaurants Sunday-Thursday and Oct. 25-29. Find a list of restaurants and menus at tacomarestaurantweek.com.
Tacoma’s Maxwell’s Speakeasy and Restaurant reopened Oct. 9, almost two months after a dining room flood wreaked havoc on the St. Helens neighborhood eatery. New carpet, baseboards, paint and other cosmetic upgrades were made. The restaurant also reopened with a new chef, Andre “Dre” Neeley, to lead the kitchen. Neeley previously was chef de cuisine at Seattle’s Cafe Presse, a French cafe near Seattle University. Find the restaurant at 454 St. Helens Ave., Tacoma; 253-683-4115 or facebook.com/maxwells.restaurant.
LUTEFISK DINNER AT SONS OF NORWAY
The Sons of Norway annual lutefisk dinner is upon us. The drop-in dinner will be hosted from 11 a.m.-4 p.m. Sunday at the Norden Lodge No. 2, Normanna Hall, 1106 S. 15th St., Tacoma.
A $20 admission buys you all the lutefisk you can handle, plus meatballs, lefse and all the trimmings. Reservations are not required. Kids ages 6-12 can eat for $10, kids 5 and younger eat free. For information, call 253-627-9012.
FLAVOR DINNER BENEFITS TACOMA COMMUNITY HOUSE
Dine out Thursday at a select group of restaurants and 25 percent of the proceeds will be donated to Tacoma Community House, the organization with a mission to promote opportunities for immigrants.
The event is called Flavor: Stand Up For Immigrants, Sit Down For a Meal. Participating restaurants are either immigrant-owned or immigrant-friendly. Find the list of participating restaurants and more details at tacomacommunityhouse.org/flavor.