TNT Diner

Puyallup already had great places for brunch, and now there’s another

Venetian eggs Benedict with grilled prosciutto and roasted potatoes.
Venetian eggs Benedict with grilled prosciutto and roasted potatoes. skidd@thenewstribune.com

Two years ago, I wrote about eight Puyallup breakfast destinations worthy of your brunch dollars. It’s a city full of terrific breakfasts. At the top of my list were Charlie’s, which offers daily breakfast, Crockett’s Public House for weekend brunch and Rose Restaurant for its diner classics.

The Puyallup breakfast landscape just got a little bit brighter.

In June, Toscanos Italian Grill joined the list of restaurants serving weekend brunch.

Here’s a first-bite report.

Brunch served: Sundays beginning at 11 a.m.

Theme: Mediterranean influenced fare with Northwest touches from chef-owner Tom Pantley.

Booze for breakfast: Mimosas ($7.95 or $12.95 for bottomless), bloody Mary ($8.95 or $13.95 for bottomless), watermelon sangria ($8.95 or $13.95 for bottomless), breakfast gin and juice with St. Germaine and grapefruit ($9.95). Check out the wine book, too.

Unexpected standout: Sliced strawberries, cilantro and red onions — with tuna? Strawberry ahi ceviche ($10.95) sounded like a questionable pairing until I tried the simple, summery dish. Sliced strawberries spent time mingling in plenty of lime juice and cilantro, which played well to the ripe fruit’s concentrated flavor. The creamy ahi carried a delicate bounce, the ideal texture of fish cooked in a citrus bath. Rosemary-spiked crackers and oil-brushed flatbread were constructed for dipping.

Get your egg on: Venetian Eggs Benedict ($13.95) were topped with poached eggs that spilled golden yolks. Grilled prosciutto blanketed cottony wedges of herbed focaccia in lieu of the usual crunchy muffin. A lemon cream sauce, a welcomed lighter stand-in for hollandaise, pooled where the Benedict met its counterpart — roasted red potato wedges threaded with carrots, onions and spring peas.

Don’t leave without trying: Smoked salmon and spinach crepes ($14.95), lacy-edged crepes with a swipe of creamy cheddar sauce, flaky smoked salmon and barely wilted spinach flavored with lemon. The dish was served on a bed of fresh spinach.

Also on the menu: Banana bread ($6.95 for 4 slices), strawberry amaretto crepes ($10.95), panettone French toast with orange-almond sauce ($11.95), grilled white cheddar polenta with eggs and puttanesca ($10.95), brunch burger with a fried egg ($13.95).

Service: Gracious without being overwhelming.

Toscanos Italian Grill

Where: 437 29th St. NE, Puyallup; 253-864-8600, toscanospuyallup.com.

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