ANNOUNCER: It was due time to pop in the car and hand over that hefty bridge toll to visit one of the newest dining destinations in Gig Harbor. Boasting plates full of farm-to-table fresh ingredients, Table 47 was a must-stop for Dutch and Jackie this week.

JACKIE: My ol' day job is actually a night gig, which has kept me from visiting Table 47 for far too long. I have been hearing rave reviews and wanted to get in there pronto. If this is the case for you, you're in luck, because Table 47 has expanded their operation hours to include the lunch hour! The sun was shining bright, so a patio sipper was required. I started my visit with the compelling Celery Gimlet. This savory number mixed locally crafted Ran Vodka with Chartreuse, lime, celery, celery bitters and white balsamic vinegar. Each sip was both refreshing and a funky fresh matrimony of flavors.

DUTCH: Despite the large selection of creative cocktails, there is also a large selection of local draft beers. With the heat this summer, a pint of Haystack Hefeweizen from Snoqualmie Falls brewery really hit the spot. It was also a great pairng to the parallel burger. This isn't your run-of-the-mill burger. The ground beef is a combination of both beef chuck and short rib, which offers a lot of flavor between two brioche buns. The burger also offers a bit of a flavor overload with the addition of mushrooms, bleu cheese, caramelized onions, stone ground mustard, lettuce, tomato, and smashed fresh avocado. Your choice of fries or salad accompany the burger. Go with the fries, you'll be glad you did.

JACKIE: The menu features both "shares" and "tastes" options for nearly all dishes, making it easy to sample the bites without committing to monster portions or diving all in when dining with friends. The two Carne Asada Tacos were perfect flavorful bites of tender steak, adorned with Mama Lil's peppers, goat cheese, cilantro aioli and spring onion. The Red Beet Hummus is the epitome of farm fresh delights. The plate is teeming with colorful, fresh veggies: sweet carrots, zesty red onion, beautiful heirloom tomatoes, and refreshing cucumber and radish join pita just begging to be slathered with a beautiful house-made beet hummus. I ordered a taste, but I'm pretty sure the portion presented was a share size. I'm not complaining.

DUTCH: Sometimes our cravings are in synch with each other, and this week, the Carne Asada Tacos were absolutely the go-to on the lunch menu. The pickled peppers were what really placed these tacos in a class of their own. The tender meat combined with the creamy aioli was exactly as I would expect from any craft taco, but the sweet and heat of the peppers made the meal. Unlike Jackie, however, I went for the four-taco plate, and I don't regret it.

TABLE 47, 11 a.m. to 10 p.m., daily, 5268 Point Fosdick Dr. NW, Gig Harbor, 147.com