The votes have been tallied in the 2016 KING5 Evening Magazine Best of Western Washington and Pacific Grill has been named BEST HAPPY HOUR! We would like to thank all of our guests for voting!
TACOMA, WASH. – Pacific Grill was selected BEST Happy Hour by the voters of 2016’s Best of Western Washington contest.
The Mix was selected BEST Gay Bar by the voters of 2016’s Best of Western Washington contest.
Steel Creek American Whiskey Company was selected BEST Dance Club by the voters of 2016’s Best of Western Washington. Tacoma Cabana was selected BEST Craft Cocktails by the voters of 2016’s Best of Western Washington.
First stop: Happy Hour at Pacific Grill! Everybody’s happy at The P-G, but certainly not just for one hour.
“Basically happy hour is all day,” says manager Franco D’Amico. “We have terrific deals on everything on the menu.”
Like great appetizers and Old fashioneds made with barrel aged whiskey..
Pacific Grill was also ranked #3 in Best Brunch & Pacific Grill Events & Catering #4 in Best Wedding Caterer!
Watch our spot on Evening Magazine below:
Pacific Grill was previously named Best Happy Hour in Western Washington in 2010.
New menus are here! This week we released our new Winter Menus featuring delicious new entrees, small plates & desserts!
Make your reservations today so you can try all the good eats!
You can find all of the new menus HERE
I love the fall. The sun feels warm yet there is a certain hollowness to the rays. Step into a shadow and know winter’s on the way. Nights turn crisp, and the air smells like blackberry pie. The first freeze will soon be here, pumpkins are ripening, and I start thinking about long-cooked braises and stews, and the soul-comforting foods of autumn.
With all the rain we had in the Northwest this summer and the nice warm autumn days we have had lately I knew it wouldn’t be long before the foragers would start appearing at our door with amazing Chanterelle mushrooms. I plunge my face into them and inhale their sweet pumpkin-apricot aromas of forest and leaves.
My favorite way to serve Chanterelle mushrooms is sliced and sautéed in some butter with some chopped garlic and shallots, S + P until they are cooked and have given up some of their juices. Add some chopped Italian parsley and fresh thyme. Let the juices reduce a little (especially if you add a splash of white wine and/or chicken stock) which is not necessary but will add some acidity and complexity to the sauce. At the last second swirl in some additional butter to give the sauce some body.
Check and correct seasonings. Brush some sliced La Brea Bakery country bread or rosemary bread with some olive oil and grill it until nicely charred. Then arrange on a plate with a small tuft of arugula.
If you like, add a few drops of white truffle oil which will enhance the mushroomy garlic flavor (and when I say drops –I mean with an eye dropper– otherwise the truffle oil will overpower the dish). Add some generous shavings of reggiano cheese, and serve with a squeeze of fresh lemon juice over everything. And if you don’t want to go to all that trouble–come by Pacific Grill where we are serving this dish while Chanterelles are in season.
She always made hers with Wheat Chex cereal and Cheerios, and added lots of salty Worcestershire and of course real butter, and real garlic (no garlic powder in her musty smelling cupboard), but yes to dried oregano, and lots of skinny pretzels and peanuts, and those big brazil nuts that we kids did not like at all (well really does anyone like those bitter nuts?)–but without (most) of those ingredients it just doesn’t taste right to me.
My good friend Brock insists one has to have Cheetos in your Party Mix and my sister Gayle loves lots of Rice Chex in her’s (I always swapped the extra rice Chex in my handful for the extra Wheat Chex in her’s and always thought I got the better end of the deal…our Bartender Paul swears that his recipe is the best and recently he made a batch that had spaghetti sauce and sun-dried tomatoes that I actually thought pretty tasty!
A chef friend of mine, the late great Billy Pflug even used to put Duck cracklin’s in his gourmet version. Last year, here at PG we deep fried garbanzo beans and julienne salami & pistachio nuts and dubbed it “Chef’s Mix” to great acclaim.
How about yours? Does your family have a secret heirloom recipe?
What indispensable ingredient has to be in your Party Mix for the Holidays?
By the way, also during this month of celebration we are serving two great Champagnes by the glass: Dom Pérignon & Veuve Clicquot at a great price. So get your Merry on! and get down here for some Nuts & Bolts and a glass of Dom or Veuve and let’s celebrate the season—oh and don’t forget to share your secret ingredients with me for your best Party Mix cause I want your recipe to put on my holiday menu next year!
This Fall and Winter we are featuring a new oyster at Pacific Grill that I find particularly delicious. And amazingly when we order them they harvest that very day and deliver them to us a few hours after they pick them up off the beach! You cannot get fresher than that!
Served on the half shell I like them with just a squeeze of fresh lemon. We also make a mignonette sauce (white wine and champagne vinegar) with a little freshly diced horseradish root and fresh cracked pepper. Frenchman’s Point oysters owe their unique flavor to the special surroundings in which they are grown or “terroir”, [ tehr-WAHR]. Originally a word used in wine and coffee appreciation, the term is used to denote the special characteristics of geography that bestow individual unique qualities upon the food product.
Scenic Frenchman’s Point is located at the entrance to Quilcene Bay, which is located at the northern end of Hood Canal,WA near Dabob Bay in the shadow of the Olympic Mountains, one of the most undeveloped bays on Hood Canal, and is bottle-necked so that with every tide change the pristine nutrients of the area flush directly over Frenchman’s Point.
The oysters are located far away from waterfront homes or other developments, and are grown on pea gravel & small rocks (not in mud) and you can definitely taste the difference. The flavor of the oysters is somewhat complex; plump and brimming with meat they have a slightly metallic overtone, finishing with sweet cucumber and a sprite brininess.
They taste like barely-held-together ocean…
Besides offering them on the half-shell, we also serve them as “Shooters” in a shot glass with citrus infused Stolichnaya vodka & cilantro.
We also roast them over a bed of rock salt perfumed with spices with our house-made pancetta and buttered crumbs.
Some of our guests prefer them deep-fried in beer batter and panko– served with house-made tartar sauce and our famous skinny fries, with olive-oil poached garlic cloves & fried herbs.
“Pacific Grill serves an amazing happy hour.
In fact, the Best in Tacoma as voted by Weekly Volcano readers. And, it’s one of the few restaurants in downtown Tacoma that offers free wi-fi. My plan yesterday: dart into Pacific Grill, partake in their excellent happy hour, blog quickly and head back into the night.
So there I sat. At Pacific Grill’s corner window table. Pecking away at my laptop. Diners in slacks, suits and ties dined, by candlelight, around me. Sharing anniversary kisses. Toasting birthdays. Soaking in Pacific Grill’s elegance. Me? In jeans, with my laptop open, adding a blue, annoying glow to PG’s refine atmosphere. Nice, huh?
The thing is owner Gordon Naccarato and his crew made me feel welcomed. And the happy hour food held a tight grip on me.
Whether you’re out with the gang bar-hopping or looking for a rendezvous with that significant someone, the kitchen’s sophisticated, creative bar menu is sure to impress. The decor is stunning — 17-foot high exposed beam ceilings, glowing sealifeartforms and intimate lighting — but what truly sets Pacific Grill apart as happy hour destination is the food. Anyone can attempt to create a hip atmosphere, and serve discounted beer and wine, but they’d be crazy to try to offer 50 percent off such bar menu items items as Asian baby back ribs, barbecued oysters, Vietnamese bahn mi, Kob hot dog sliders, Cuban sandwich, meat candy and more.
My favorite is not discounted for happy hour. The steak and eggs ($19.95) — grilled petite beef tenderloin, tender enough to cut with the edge of a fork, topped with raw American Sevruga caviar (eggs — get it?), chives and crème fraiche.
On the side, arugula and crispy potato shreds dressed with a Worcestershire vinaigrette. The care that was given the center of the plate carried over to its side, so that nothing was wasted, ignored or forgotten.”
Ron Swarner–The Weekly Volcano
I’ve been doing that dish since the early 90’s and glad it still is relevant. Bob Evans the Hollywood Mogul/Producer used to order it at the Monkey Bar where I was chef in Hollywood–and then send it back every time “cause there wasn’t enough caviar on it!”
Jack Nicholson his friend was one of the owners so of course we didn’t question Bob about the caviar–but he easily got double what he paid for.
Happy hour: Monday-Friday 2-6 p.m., Saturday 5-6 p.m., Monday-Thursday 9-10 p.m., Friday and Saturday 9-11 p.m.
Find some ripe melons at your grocery store or local Farmer’s Market. Papaya is particularly delicious in this tropical Thai-inspired salad.
The other day I chopped some crisp juicy watermelon into large cubes, added some cantaloupe and ripe orange-fleshed honeydew melon. Then I added some halved grape tomatoes, and avocado. The tomato is really delicious with the melons.
For a little spice I chopped a jalapeño –including seeds–and added some peeled and minced fresh gingerroot, chopped green onion, fresh spearmint and cilantro to the fruits. Next I carefully tossed the fruits with a good amount of a good quality fruity vinegar. Raspberry vinegar is good, or white balsamic. Add a little salt to taste and squeeze some fresh lime juice. If you want to play up the tropical inspiration find and add some chopped kaffir lime leaf to the salad.
You can turn the salad into more of a main course with the addition of some salad shrimp if you like.
Refrigerate for a little while to allow the flavors to blend, and serve well-chilled. Delicious and beautiful it will be the hit of your next summer barbecue.
My Great Grandmother Cassidy lived in a beautiful antebellum-style home near the state capitol in Olympia. The front yard was dominated by a gigantic Bing cherry tree. As children we used to go visit Grandma Cassidy and I couldn’t wait to climb the stairs to the grand second level porch, and reach out and pick some juicy black-red cherries. My brothers and I would try and see who could spit the pits the farthest off the balcony towards the street below. Sadly, after Grandma sold the property to the state, her beautiful mansion was torn down–along with that huge Bing cherry tree, to make room for more state government buildings.
Several years ago when I was chef of this beautiful restaurant Rix in Santa Monica CA, we came up with a great summer-y salad using Bing cherries–and we named it “Cherry Love”.
The salad is on our menu now, and is very popular with our guests. It consists of baby spinach leaves, feta cheese, sweet Walla Walla onions, roasted pistachio nuts, and a vinaigrette that we make from the cherries.
Italian for raw—crudo is a fusion dish —similar to Japanese sashimi, but with Italian/Mediterranean flavors instead of Japanese.
Recently I showed you a crudo of raw ahi tuna with Summer black truffles.
Today we are featuring a crudo of thinly sliced raw scallops with extra-virgin olive oil, lime juice, cracked pepper, slivered mint & cilantro—and sprinkled with vanilla salt. [Sea salt that has been infused with a scraped Tahitian vanilla pod].
The unusual combination of flavors against the buttery richness of the raw scallops is delicious.
Like our flatbreads, the crudo changes frequently, so this particular version may not be on the menu the next time you visit Pacific Grill.
It is a great starter, and the fluted tart pan in which they are served makes for a great presentation. And is easy to throw together—and a great attention getter—at your next party.
Our flatbread dough is similar to pizza dough, but we don’t knead the dough–we just throw it together and stir it until it forms a sticky mass. We then retard it over night in the walk-in to develop the flavor, then assemble the tarts the next day, before baking them off to order.
HINT: You don’t want to put too much flour in this dough or it will make the crust tough and not crispy.
Put whatever toppings you want onto the dough just like you would a pizza. And bake it in a blazing hot oven for around 10 minutes or until the top of the crust is brown around the edges and the cheese is bubbly and browning.
After you finish baking the flatbread push the removable bottom out of the pan and cut the pizza right on the pan into about 8 equal sized pieces. Then drop the pre-cut flatbread back into the tart pan, drizzle with a little extra-virgin olive oil and a sprinkling of chopped Italian parsley just before serving. If the flatbread needs it you can stick it back into the oven a minute or two or under the broiler to give the cheese more color—but watch it like a hawk cause it will burn fast!
Oh and by the way—our flatbreads sell-out quickly and change every few days—so don’t expect this particular flatbread on your next visit to Pacific Grill.