Have you tried our popular Barrel-Aged Cocktails at Pacific Grill? If you haven’t, stop by and give them a try!
Read the full article from The News Tribune’s Sue Kidd HERE
As Pacific Grill’s general manager Franco D’Amico puts it, “there’s not a lot of pageantry” to making barrel-aged cocktails.
He explains: Take some ingredients (of the very expensive variety), put them in a wood barrel and let them sit. And sit. And sit. And sit.
Anywhere between a month and 45 days later, an aged cocktail results. At Pacific Grill in downtown Tacoma, they pour two kinds. While two are ready to serve, two more are in the barrels, slowly maturing.
1. Black walnut honey Old Fashioned, $15.
Where: Pacific Grill, 1502 Pacific Ave. Tacoma; 253-627-3535; pacificgrilltacoma.com.
“Our best seller is the Old Fashioned,” said D’Amico. “We bought the barrels from Heritage Distilling, and the aging on that one is excellent.”
The Old Fashioned components include Eagle Rare 10-year Kentucky bourbon, black walnut, cherry and orange bitters.
“It’s actually pretty dangerous because you don’t realize what you’re drinking,” he added.
Indeed, the high-octane cocktail drank easily, with warm swirls of walnut and cherry behind the bourbon. The cocktail was served as a good Old Fashioned should be, poured over a big, blocky ice cube that melted slowly, with a spear of orange peel and brandied cherry.
2. House Negroni, $15.
Where: Pacific Grill.
“We use Heritage’s Elk Rider gin in that three-ingredient drink,” said D’Amico. Typically, a Negroni is gin, vermouth and the aperitif Campari.
Pacific Grill’s version blends Campari with a more muted element. “We take Campari’s little brother, Aperol. It’s Campari light. You don’t get the same level of bitterness that makes Campari such a great bitter. Aperol is a softer version. It’s subtle and a little more elegant Negroni,” he said. The vermouth is Carpano Antica Formula vermouth.
I want to call it a Negroni with training wheels with pronounced citrus and wood and a whisper of bitterness that offered slow-building sharpness in the background of this smooth sipper. It was served chilled in a rocks glass with another of those block ice cubes and a broad curl of orange peel.
Our very own Gordon Naccarato was named one of the Top 20 Most Talented People in Seattle by readers of Seattle Magazine!
Chef/owner and vice president of Tacoma-based Naccarato Restaurant Group, which owns the Pacific Grill Restaurant, Pacific Grill Events & Catering, and Classics by Pacific Grill at the LeMay-America’s Car Museum
What one reader had to say: Chef Gordon is a great chef and Tacoma kid. Named to Food and Wine‘s hot chefs list almost 20 years ago. He keeps innovating. His restaurants are perfect mix of upscale food in a relaxed atmosphere.
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Tacoma is getting a new Brunch option soon! Pacific Grill will start serving weekend brunch in February 2016. Chef Alex Anton, formerly of Smoke + Cedar (voted best brunch), will head the brunch services. Look for some of Tacoma’s favorite brunch items to appear on Pacific Grill’s menus including Bottomless Bloody Marys & Mimosas.
Read More at the TNT Diner blog
LEARN MORE ABOUT BOOZY BRUNCH HERE
The 2015 King5 Best of Western Washington results are in and Pacific Grill has been voted in the Top 5 of 3 categories!
- #2 of 74 Best Happy Hour
- #4 of 105 Best Fining Dining
- #5 of 128 Best New American
We are excited and honored with Top 5 wins in these categories and can’t wait for next year to bring home a #1 spot! We would like to thank all of our loyal customers for voting!
The 2015 Best of Western Washington awards are based on more than 283,000 votes from local Western Washington-area experts.
Since 2008 Pacific Grill has been in the Top 5 twelve times and was voted BEST HAPPY HOUR in the 2010 King5 Best of Western Washington.