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!
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
|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
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!
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.
I am inviting our readers to join Pacific Grill on August 15th as we celebrate our 4 Year Anniversary and Julia Child’s Birthday! We will be featuring a special 3 course Prix Fixe menu featuring great recipes from Julia Child including: Potato & Leek Vichyssoises, Beef Bourguignon, Lobster Thermidor a la Julia Child and Julia’s Perfect Chocolate Mousse.
You can make reservations online on our website or by calling 253.627.3535 .
My personal remembrance of Julia Child:
My first professional kitchen job at Michael’s in
Towering above me, in her distinctive melodiously cheery voice, she asked what I was doing: “Boning quail,” I answered, my voice hesitating.
“Oh wonderful” she exclaimed. “I just adore quail! -but– be careful of those little bones,” chuckling as she warned me, twinkling mischief in her eyes.
Then, as she turned to leave. a final “Carry on!” full of encouragement.
And with that she was off to the garden with husband Paul to finish dessert.
I will never forget how genuinely enthused Julia seemed to be in me- when I was doing something as mundane as boning quail. But that is, after all, the whole point. Her innate curiosity, her generosity of spirit, her talent and humor inspired me and gave an entire new generation of American chefs the confidence to pick up their whisks and follow her into the kitchen.
Happy Birthday Julia.
(the normal Dinner Menu will still be available)
I am so grateful that customers like you have made Pacific Grill Tacoma’s premier dining destination for the past 4 years. We look forward to many more years of serving you the best dining experience
See you on Saturday!