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.
VOTED BEST RESTAURANT IN TACOMA!
The readers of the Weekly Volcano, Ranger & NWMilitary.com have voted for their favorite businesses, people & places in the 2016 Best of Tacoma!
Pacific Grill is honored to announce that we have been voted Best Restaurant, Best Brunch & Best Late-Night Restaurant in the 2016 Best of Tacoma!
When you consider that Gordon Naccarato, owner and chef at Pacific Grill, has been listed among Food and Wine magazine’s “Top Ten Best New Chefs” and has made the occasional appearance on the PBS cooking show Great Chefs of the West, it should come as no surprise that, once again, the Pacific Grill has made the Weekly Volcano‘s Best of Tacoma list.
Voted Best Brunch, Best Late-Night Restaurant, and Best Restaurant overall, the Pacific Grill is located in the historic Waddell Building at 1502 Pacific Ave. in the heart of Tacoma’s thriving downtown district. Described as “a stunning urban space … perfect for romance, great conversation and world-class food,” this destination restaurant is the place for a casual get-together with friends, dinner with clients or special occasion celebration.
He describes his fresh, Northwest-inspired cuisine as “fun dining, not fine dining.”
Pacific Grill’s extensive brunch, lunch and dinner menus include vegan and gluten-free choices. Tapas-style appetizers and extravagant desserts round out the options. And then there’s Pacific Grill’s famous All-Day Happy Hour, widely considered to be the best happy hour in Tacoma, if not the entire Puget Sound region. From open until close Monday to Friday, and from 4:30 p.m. until close on Saturday and Sunday, the happy hour menu offers half off all food items (excluding dinner entrées) and discounted well beverages and creative cocktail specialties.
Along with his business partner, Gig Harbor native Joe Hardwick, Naccarato has helped make the Pacific Grill not only one of the premiere restaurants in Tacoma, but also a popular event venue that offers both onsite and offsite catering. Check out its website (www.pacificgrilltacoma.com) to find out all that Pacific Grill has to offer.
Reservations are encouraged, especially during peak times, so call 253.627.3535 to reserve a table and see for yourself why, year after year, the Pacific Grill continues to be recognized as one of Tacoma’s Best.
Pacific Grill, Brunch: 10 a.m. to 2 p.m. Sat and Sun; Lunch: 11 a.m. to 2 p.m. Mon-Fri; Dinner: 4:30-9 p.m. Sun-Thur, and 4:30-10 p.m. Fri and Sat; Happy Hour: 11 a.m. to 10 p.m. Mon-Thurs, 11 a.m. to 11 p.m. Friday, 4:30-11 p.m. Saturday, and 4:30-10 p.m. Sunday; 1502 Pacific Ave., Tacoma, 253.627.3535, pacificgrilltacoma.com
Read the Article HERE!
Thank you to everyone who voted for PACIFIC GRILL!
The Tacoma News Tribune’s Food Critic, Sue Kidd recently visited 4 restaurants with new brunch service in Tacoma. She gave Pacific Grill a glowing review and placed it on the top of her list of places to visit for brunch!
|Tonkatsu Salad with Asian Slaw|
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
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.
Had a great time at the Puyallup Fair on closing day—the weather was perfect, blue skies and sunny—but the food we ate was terrible.
The classic Fisher fair scone that I eagerly purchased had a congealed raspberry jam that didn’t –or wouldn’t—melt into the warm biscuit. The butter tasted inferior, and the biscuit itself was broken into pieces inside its nostalgic little waxy bag.
A couple people I was with wanted lunch, and I had heard Ed Murrieta of SouthSoundEats.com rave about the smoked Turkey Legs at the Young Life booth. So three of us tried them. Mine was very hot but awkward to eat—with no real tables nearby. The leg was gristly with all those annoying little bones to deal with, and most disappointingly—it did not even come close to tasting like turkey. It was very salty and not really smoky at all, in fact it tasted like it had been brined which would account for the interior color of the meat being as pink as ham with a similar consistency. After walking through one of the crafts buildings still struggling to eat it (and it really just tasting like salty ham on a stick) I threw it away…
After a few rides we decided to detour into the Beer & Wine Garden to rehydrate after eating the salt bomb posing as a turkey leg. A small beer was $6 and the medium size (20 oz) was $8. Kinda steep we thought…
I tried a $10 glass of the delicious Pepper Bridge Red blend from Hightower Cellars~the grapes come from Red Mountain. Next was a stunning 2007 Cabernet from Saviah Cellars, Walla Walla. This wine received 93 points from Wine Spectator–it had luscious brambleberry fruit with French oak vanilla, a nice undertone of espresso, and a loooong finish. Perfect.
After a few more rides (the Zipper never fails to terrify me) and the obligatory ride up Extreme Scream at sunset, I was ready to end my day with the justly famous onion fair burger. (Last year I got duped into trying the Earthquake Burger and regretted it—huge yes, but not satisfying, in that elemental best-burger-in-memory kind of way, like the Frisco Freeze of your childhood, or insert your own childhood burger memory here. So off we went in search of the perfect fair burger, which can be a little confusing as so many of the burger places tout themselves as having the best burger at the fair.
A couple of friends opted for a “healthy” dinner (from a booth the name of which escapes me) of rice and veggies and pork or chicken on top (at the Fair?? Are you kidding?).
And then in the distance, there it was–Hamburger Myers “The Burger That Made the Fair Famous (since 1922)”. I was so excited. The woman at the counter asked if I wanted cheese and onions. (Of course I want cheese and onions). The intoxicating smell of griddled onions wafting through the air as you walk the fairgrounds says “fair” to me as much as the smell of cotton candy and warm raspberry scones.
I watched the young teenager assemble my burger. The buns were disappointingly not being griddled, the cheese was put on the meat un-melted, and then a huge glob of cooked onions mounded and smooshed on top of the cheese (I guess they feel the heat of the onions will do the melt-job on the cheese, so why bother actually melting it on the meat?) The lady handed me my burger and explained that I could add mustard and ketchup, which I did.
I took my first bite and I cannot adequately convey my disappointment.
A couple others in the group went for the venerable Sales Family Krusty Pup (since 1923).
My group of 8 friends and I spent around $800.
“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.
Occasionally we get complaints or comments on why we do not automatically put salt & pepper shakers on our tables at Pacific Grill restaurant.
The answer is very simple. I (like a lot of other chefs I know) want my guests to taste their food first. This is not a health issue–it is a taste issue.
I have a close friend named Charlene who always—almost unconsciously—salts her food the minute it is placed in front of her and she hasn’t even tasted it yet.
At dinner she would talk on and on relentlessly salting whatever dish it was, until I almost lunged across the table and shouted out to her to stop! This habitual, knee-jerk reaction is rude to the chefs that have toiled so long and hard to make a perfect dish. And especially rude to me since she was dining in my home.
When a dish leaves my kitchen it has been seasoned. It has salt and pepper, or soy sauce—or Thai fish sauce or some other seasoning particular to the dish and very carefully chosen. And hopefully it leaves the kitchen well-seasoned.
The only thing worse than over-seasoned food is UNDER-seasoned food!
Granted we sometimes make mistakes and under or over-season a dish, but please try the dish first, then if you would like additional salt please ask.
Many times when we garnish dishes, just before delivering them to the dining room, we add a final grind of a special exotic peppercorn blend, or we use an expensive finishing sea salt over juicy heirloom tomatoes, for example—if you then add table salt on top of the sea salt, you are most likely not going to like the flavor.
I had this happen to me many times where a guest returned a dish as being “too salty” with the waiter later explaining to me that they saw the guest flailing away with the salt before tasting it. A few restaurants ago I decided that I would remove the salt shakers from the dining room.
The worst example was once upon a time I had served a potato pancake with an ounce of expensive Beluga caviar on top. The guest told the waiter that it was too salty –when the waiter returned the dish he explained that the guest was seen salting the CAVIAR!!! (And the wholesale cost of caviar at the time was about $50/oz).
After that, the decision to remove the salt shakers from my dining room was very easy.