Northwest Military Blogs: Served blog

July 7, 2014 at 8:48am

Served Blog Banner Boy: Q&A with Corey Lund at Hilltop Kitchen

Hilltop Kitchen Bar Manager Corey Lund would like to pour you a craft rum cocktail. Photo credit: Pappi Swarner

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Every week we swap out the Served banner art above, introducing you to the people who serve food and drinks in the South Sound. This week, meet Corey Lund.

Server Banner boy, July 7-13, 2014

Corey Lund

From server at the Pacific Grill to bartender at 1022 South to bar manager at Hilltop Kitchen, Corey Lund is the man in the know, especially wine. Taking a break from pouring craft cocktails at HK and riding his bike around Tacoma, Lund was gracious enough to answer my questions.

Why do you serve?

"It all started waaaay back in college because well, I had to pay the rent! Eventually I came to see it as a viable career, and started really caring about the work. Of course, it helps if your employer also cares, supplying your guests with quality menus." 

Who is your favorite server in the South Sound?

"Probably Brie at Marrow. She kills it every time."

What are you most proud to serve?

"Really, anything that's had a lot of thought put into it, from ingredients to production, to whatever spin the house puts on it. Though I do have a particular fondness for French food, and sparkling wine." 

What's your current drink of choice?

"At the house, we drink mostly wine. If I'm going out, fortified wines like Americano or Manzanilla Sherry. Or Chartreuse." 

Favorite movie?

"Um, Tarkovsky's Stalker." 

What don't you serve?


What's on your radar at Hilltop Kitchen?

"I never thought I would get into rum, but HK has an amazing collection. In that regard, two things are on my radar: Mondays we offer glasses of any cane or agave spirit for half price, also as tasting portions. It's a great way to taste around the back bar. Also, the new cocktail menu! Per Se and Gravity's Rainbow stand out." 

LINK: Meet other South Sound servers

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About this blog

Served, a blog by the Weekly Volcano, is the region’s feedbag of fresh chow daily, local restaurant news, New Beer Column, bar and restaurant openings and closings, breaking culinary news and breaking culinary ground - all brought to the table with a dollop of Internet frivolity on top.

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