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
Pacific Grill is excited to announce that we have extending our hours starting November 30th 2015!
Monday through Friday we will now open at 11am for lunch and our famous happy hour. On Saturday and Sunday we will open at 4:30pm for dinner and happy hour.
The new hours will allow us to serve our guests for 3.5 more hours each week. The extended lunch hours will enable more Downtown Tacoma area workers to enjoy our delicious lunch and happy hour.
11AM – 2PM Monday – Friday
5PM – 9PM Monday- Thursday
5PM – 10PM Friday
4:30PM – 10PM Saturday
4:30PM – 9PM Sunday
11AM – 10PM Mon – Thurs
11AM – 11PM Friday
4:30PM – 11PM Saturday
4:30PM – 10PM Sunday
As you can imagine, I get a lot of requests for recipes here at Pacific Grill.
& lime zest & juices, sugar & black pepper into a food processor and purée
until creamy about 1 min
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.
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.
Genius: Pacific Grill’s tuna melt
CHAT WITH CHEF GORDON NACCARATO
Yeah, we already know he’s a culinary genius, but Tacoma’s award-winning chef Gordon Naccarato knocked me off his Pacific Grill chair with his tuna melt. The open faced grilled ahi tuna sandwich off his Pacific Grill’s lunch menu deserves to be bronzed. I know it’s one of his favorites, too. He tried to take it off his lunch menu once, but people cried in the streets. It’s back on, thank goodness.
I caught up with Naccarato for the scoop behind this dish.
WEEKLY VOLCANO: Who came up with this creation?
GORDON NACCARATO: Many years ago when I had my restaurant in Aspen, I was looking for a modern update on the classic tuna melt for my lunch menu. I think back then I used a New York white cheddar and served it without the bread (back before there was any decent bread in the U.S.) and used an opal basil butter … but I loved the white cheddar with the fish. When we were kicking ideas around for another sandwich for PG I remembered the dish from Aspen and how delicious it was. I wanted the sandwich served open-face on top of grilled La Brea Bakery bread. I love grilled bread. Everything tastes better with grilled bread — just like everything tastes better with bacon!
VOLCANO: Why do you think it works well?
NACCARATO: The combination of the vintage cheddar cheese with the soft, rare flesh of the tuna is very satisfying. The charred warm exterior of the flesh contrasts with the cool rare center. It all plays well against the contrasting texture of the grilled rustic bread. The charred rosemary mayonnaise is another layer of lusciousness. Charring the rosemary provides a slight natural smokiness. The grilled onions provide a sweet note against the rich cheese, and the tomatoes provide an acidic note of punctuation. I love watching people take a first bite of this dish; it always elicits a satisfying smile.
VOLCANO: What kind of beverage goes best with it?
NACCARATO: I would think either a refreshing wine, or beer. A Washington Pinot Gris would be good. It has medium body, and hints of apple and pear that would taste great with the cheddar, and it has enough acidity to cleanly cut through the rich dish — or a Belgian golden ale called Duvel, that we have right now, would be nice — as it is light bodied and has notes of citrus that would be refreshing against the rich fish.
VOLCANO: What sandwich did your mom always put in your lunch box for school?
NACCARATO: A tuna fish sandwich on Wonder Bread, made with mayo (never Miracle Whip — YUCK) and pickles and iceberg lettuce.
VOLCANO: Plain, super heroes, or sports figures — what was your favorite lunch box?
NACCARATO: My favorite Lunch Box was a brown bag … except for the time I set it on the ground and ran back inside my house to get a book I forgot, and when I came back outside the neighbor’s dog had peed all over my brown bag lunch!
VOLCANO: Nice. Do you have anything in the works to grace your lunch menu soon?
NACCARATO: I am planning our spring menus right now, and I am always thinking about new sandwiches — like when I put our version of a sloppy joe on the menu with roast pork shoulder in tomato sauce over grilled bread with shaved reggiano. I love tweaking classic sandwiches. Maybe I should do a patty melt on grilled rye, gruyère cheese, Russian dressing and sauerkraut — but a REALLY good version — or why bother?
Pacific Grill, lunch served 11 a.m. to 2 p.m. Monday-Friday
1502 Pacific Ave
Article Reprinted by permission
“I couldn’t resist piping in with my favorite South Sound sandwich — and yes, I get to rank it high because I have complete control of the keyboard. Served on toasted, rustic bread, it’s packed with apple-smoked Wisconsin bacon, lettuce and tomato with mayo.
What makes this BLT work is chewiness coupled with strong smoky meat and fresh tomato flavors. It’s hearty yet not overly filling.”
Recommended by yours truly Ken Swarner of the Weekly Volcano newspaper
I thought I should mention that our Pacific Grill BLT Sandwich is served on our Lunch Menu, and on our Boxed Lunch Delivery Menu.
We use what I feel to be the best bacon in the whole world–Nueske’s apple-smoked bacon from Wisconsin. It is also maybe the most expensive bacon–we pay $7.49/lb and that’s wholesale!
We use La Brea Bakery country sourdough toasted on a panini press, and serve the sandwich with fresh herbed mayonnaise & iceberg lettuce. You can add avocado if you like.
We serve the sandwich with homemade garlic herbed potato chips.
Once you taste it you know it is worth every penny!