Ahoy kids! Hot enough fer ye? ’Tis for me, by golly. Hidin’ in me hold ‘n’ doin’ laundry can only last so long till I needs t’ join th’ rest o’ th’ world in th’ swelterin’ heat. Despite me better judgment, me ‘n’ me best gal pal Jason decide t’ ‘ave grub on Ruston Way. Ye see, when ye’ve lived in Tacoma as long as I ‘ave, ye avoid th’ waterfront on nice days. ‘Tis jus’ common sense. However, today we decide t’ live on th’ edge, ‘n’ th’ view be mighty nice …



Most scallywags take dinin’ out fer granted, but nah us. ‘Tis always an occasion ‘n’ wise decisions must be made. I’ve eaten everywhere t’ date on Ruston Way except Duke’s Chowder House. So t’was as good a time as ever. Duke’s had all th’ requirements fer a festive grub: deck on th’ water, seafood ‘n’ wine. So off I went t’ meet Jason ‘n’ battle th’ knuckleheads that seem t’ come out o’ nowheres on a sunny day.



First thin’s first, it be a beautiful day so we had t’ sit on th’ deck ‘n’ soak-up th’ sun. Aft we were seated ‘n’ given menus, Jason ordered water (no ice o’ course) ‘n a cup o’ coffee. Wait a minute ... “No wine fer grub?” I asked. Jason responded, “Oh, that’s jus’ t’ start. Arrrgh, I be a little tired.” Thank me skivies I thought, crisis averted.



Aft lookin’ at th’ wine list, th’ mission was clear: warm weather, seafood ‘n’ deck; this day called fer wine, but which one? Duke’s be a chain, so I didn’ expect much in regard t’ th’ wine list. But then again, ‘tis me ‘n’ Jason. We can pick a block o’ cement apart ‘n’ find somethin’ good.



Thar were a few wines worth our attention, like Waterbrook Sauvignon Blanc and MacMurray Pinot Noir, but wha’ caught our sparklin’ eyes was th’ Moët and Chandon White Star Champagne. Wha’ makes an already great day perfect? Champagne! We be th’ envy o’ th’ whole deck. Th’ best part o’ our grog adventure was that th’ bottle o’ White Star was only $59 doubloons. That’s a deal.



Our lovely bartender brought us our sparklin’ ‘n a bucket. Then asked, “Do ye wants ice?” Wha’ kind o’ a crazy riddle be that? Both Jason ‘n’ I said, “O’ course we wants ice. Who wouldna wants ice?” She responded, “Some scallywags ask that I serve thar grog at cabin temperature.” Wha’ kind o’ crazy natter be that?



OK, ‘tis crap if I ‘ave ever heard it. Th’ bartender was only sharin’ her experience, but I be hear t’ tell ye scallywags, Champagne be meant t’ be drank ice COLD! I be nah goin’ t’ stay on me high horse any longer about proper temperature o’ adult beverages, jus’ know if I see any o’ ye drinkin’ cabin temperature sparklin’ wine, I’ll hit ye o’er th’ head wit’ th’ bottle.



Fer grub we had some tasty sour dough sea biscuit ‘n’ shared a cup o’ Duke’s fine chowder. Jason ordered th’ Macadamia Encrusted Halibut ‘n’ I ordered th’ Mahi Tacos. His came wit’ wild rice ‘n’ grilled asparagus. Mine came wit’ tortilla chips ‘n’ shredded cabbage. Jason’s grub was a fine combination. I would ‘ave preferred a nice spicy slaw wit’ mine rather than plain ol’ cabbage. ‘N wha’ happened t’ th’ other “mahi” in th’ Mahi Tacos?



Aft we finished eatin’, we got up from our table ‘n’ finished our grog while standin’ at th’ deck railin’. We sipped, we sunned ‘n’ we got silly. Thankfully, I had a bottle o’ Moët ‘n Chandon Rosé in the galleon at home chillin’ fer later. Wha’ are ye goin’ t’ do durin’ th’ Tall Ships Festival? I recommend grabbin’ a good scallywag ‘n’ head’n down t’ Duke’s. It doesn’t get much better than that.



Eat out, Tacoma. We needs yer love. Arrrgh.