It's all about the seafood at Harbor Lights.
What else could you expect from the longtime presence on Ruston Way that features majestic views of Commencement Bay?
Two of its three dinners for the second annual Tacoma Restaurant Week - and all three of its starters - come from the sea.
"Pretty classic," is how General Manager Link Elliott describes the trio of three-course dinners that will be available for $25 between Oct. 14-18 and 21-25. "They're popular items."
Wild Alaska Silver Salmon is roasted on an alder plank and finished with smoked sweet red-pepper burre blanc, and comes with an ocean prawn cocktail.
Elliott says the salmon is prepped with sundried tomato basil butter.
"It's been one of our mainstays forever, and a real good item," he says.
Willapa Bay Oysters are pan fried and served with crispy calamari. The appetizer, which is accompanied by lemon aioli, is among their most popular offerings. Unlike many restaurants, which serve the dish in ring-form, Harbor Lights offers lightly seasoned calamari steaks cut into strips.
"Some people are kind of diehard rings-and-tentacles fans, but these are nice, meaty pieces of calamari," Elliott said.
Elliott added that the calamari pairs nicely with the oysters, which are another Harbor Lights tradition.
"We go through I don't even know how many in a day," he says. "They've been very popular for a long time."
The third entrée is a petite Top Sirloin, accompanied by a bay-shrimp cocktail.
Diners can choose between three desserts: burnt cream, ice cream or mocha mousse. Elliott says he definitely recommends the former, which is made fresh on-site.
"I'm always a burnt cream guy," he said. "We use fresh ingredients, and we burn it off daily with brown and white sugar. It's a nice custard."
Harbor Lights, 2761 Ruston Way, Tacoma, 253.752.8600
For more information on Tacoma Restaurant Week click here.
A virtual menu guide of participating restaurants can be found here.
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