Guides
I have what some say is an odd preference for nuts in my food; I enjoy the crunch and the buttery nuttiness. Given that, the pineapple fried rice at Narai Asian Cuisine in Olympia is a pleasant surprise. The flavor array with the textures of cashews and crisp cucumber is
Guides
Vien Dong in Tacoma's International District offers a heaping bowl of thin, undressed vermicelli noodles made from white rice - and they're especially addictive with sprigs of leafy aromatic cilantro, cucumber, shredded carrot, ground peanut and the option of skewers of grilled meat, seafood (or a combination of these) as
Guides
Coconut milk is a weakness of mine. I see those words on a menu and my eyes glaze over. Coconut milk is used beautifully in the green curry dish at Oriental Noodle & Grill across from Tacoma Community College. I select tofu versus chicken or beef for this dish because
Guides
Traditionally fish balls are pounded by hand (rather than being ground) to achieve a smooth texture. If they're not done in the traditional fashion, those served at Mizu Japanese Steakhouse in Gig Harbor certainly fool me. Rolled in crunchy panko breading and given a turn in hot oil, these hand-formed
Guides
Blazing Onion in Gig Harbor may appear to be just another churn-‘em-out sit-down fast-food joint focused on burgers with crazy toppings. But take a walk on the lighter side and you'll find a worthy plate of fish tacos. Think generous pieces of hot, grilled cod come cradled in warm corn-and-flour-blend
Guides
Though I do not, there are those who believe only certain items should be eaten in the morning. That list probably includes heavy meats cooked in oil, butter-laden or sugary breads, piles of potatoes and fruit as a garnish. I'm guessing asparagus is not on that list. Thankfully Sorci's Italian
Guides
Flying Tomato Italian Grill in Graham makes pillowy, soft flatbread and cuts it into pieces for easy sharing. Ramekins hold a variety of tasty items that can be spread, drizzled and smeared on the hot bread to create a customized flavor explosion. Oh alright, I'm completely biased; if there's roasted
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When I think of sardines, I think of oily fish in an odd mustard or tomato sauce packed in a can with a peel-back metal lid. There is no can involved at Morso, Gig Harbor's newest wine bar. From a menu of small plate, or tapas-style, dishes crafted to complement
Guides
I love prawns (little mud bugs of the sea that they are) skewered, grilled, roasted, baked, hot or cold. Marzano's Restaurant on Garfield Street uses a generous number of sautéed black tiger prawns and plump sea scallops in the farfalle di marine, a large-portion seafood pasta dish. A simmered sauce
Guides
Just as I love the variety of buffets, I'm a sucker for a sampler platter. Load me up. Ranch House BBQ & Steakhouse off Highway 8 West does not disappoint, with an enormous platter filled both vertically and horizontally. I'm talking meat, baby. There was moist pulled pork piled against
Food Matters
Brewpub4u owner Duane Woytonik has built a rather stellar contraption that can brew and then serve eight different beers on tap and hold a 60-gallon pot of chili. I know! Crazy. On his website he refers to it as the "8th wonder of the world." Here's the part that makes beer lovers
Food Matters
Catch a new buzz at an old spot We've all been there. Saying to ourselves, "Oh, I'll just meet friends for a quick one after work," and before we know it a polite server is handing out dinner menus as the sun sets. It happens, especially if the conversation is flowing
Features
From traditional Swedish herring and kosher Jewish beef tongue to African Cape Malay yellowtail garlic - and onion - pickling recipes, methods and ingredients differ wildly (just as use of the word pickled may refer to deep purple beets or your neighbor's red nose and consistent slur). Pickling foods is
Features
In a personal quest begun in 2008 to better myself and increase the health of my mind, body and spirit, I quit drinking alcohol. It seemed orange juice and Sprite, bottled water or pineapple juice with tonic were to be my only options when out on the town. I quickly
Archives
Watching Brian Doyle gracefully go up and then down climb a wall made it seem easy. Fifteen feet off the ground clinging viscously to small fake rock holds, my arms are painfully tensed, each finger clenched so hard I could poke through concrete; my stomach begins doing flips, and my
Features
"It's supposed to be through the parking lot and past the hotel," I remarked to my designated drinker and co-pilot Sarah M. She looked at me dubiously, probably thinking I was dragging her to another mystery spot the Weekly Volcano editors had added to my scavenger hunt of places to
Food Matters
Cheers South Hill Grill Bleu cheese crumbles lay scattered across mixed leafy greens, grilled, sunny yellow squash, dark green zucchini, mellow red onion and sweet mandarin orange wedges with a citrus marinade finale. Mmmmmm, summer has arrived. If you're like me, you appreciate the fact that Cheers South Hill Grill's menu has
Features
Scheduled for Friday, June 25, through Sunday, June 27, the 2010 Taste of Tacoma in Point Defiance Park will feature more than 30 restaurant booths, products from 20 food companies, a beer garden and wine tasting, five live music entertainment stages, comedy shows, amusement rides, and - of course - endless
Features
Our little Northwest piece of the world will take part in global fanaticism beginning June 11 when team captains shake hands for the first match of the 2010 FIFA World Cup. In the Tacoma area, Doyle's Public House is pretty much synonymous with soccer. Doyle's patrons are quite familiar with St.
Food Matters
A blessing A&W Burger Drive-In on Pacific Avenue South became Blessing Burger in late 2009. I fondly remember A&W; there was one in Logan, Utah where I was born. It had a round, interior fireplace and it was here that I discovered dunking fries (and later my burger) directly into
