Stanley and Seafort's Restaurant recently revamped menu has received mixed responses from patrons. Change is hard for some people, while others embrace it. My dining companion and I did just that, sampling house-smoked British Columbia salmon belly - a new addition to the happy hour appetizer menu. Shaped into a thin, level mound, capers, lemon and onion collectively complemented the very fresh salmon with crème fraîche, a sprig of dill and black tobiko on top. The accompanying house-made chips, tart gherkin pickles in stone ground mustard and cucumber chips dialed the flavor up to 11.

Preparation and presentation still rule at the hillside Tacoma patriarch of restaurants where tasty is the name of the game. Extras include: twice daily happy hours and 14 appetizers of seafood, shellfish, beef and fowl at about half-off, discounted cocktails and $4 drinks.

A small plates section has been added to the dinner menu - these  are à la carte protein dishes of lamb chops, tiger prawns, lobster, veal and more. Servers are at the ready with new menu knowledge and suggestions of old favorites such as herb-crusted prime rib, filet mignon Wellington and Maine lobster. Executive Chef Josh Martin was definitely wise to keep the classics on the menu.