The nature of a trend is the ebb and flow of its popularity of occurrence. This happens in many realms of one's lifestyle and the culinary culture is no exception. Some habits are all the rage, nitpicky and annoying proclamations of preference (don't even get me started on my gluten intolerance soap box) while others are positive shifts in societal perspective and hopefully here to stay, like say restaurants focusing more and more on locally-sourced ingredients and compelling "gastropub" styled preparation. This is a trend whose bandwagon I can hop right on!
Recently opened Point Defiance Tap and Grill is a gastropub/bistro styled joint with a Tacoma address, but can be considered the town of Ruston's new treasure at the corner of North 51st and Pearl. Co-owner Bill Bonnie, he of Stadium Wine Merchants and Enoteca Wine Bar in Tacoma's Stadium District, has created Northwest-focused cool with minimalist ambiance with a touch of color thanks to hanging art, exposed brick peeking out here and there and a family-friendly open dining area. In the back of the house, with a separate entry, sits an intimate lounge highlighting Pacific Northwest craft brews and wine. Point Defiance T&G is lovely matrimony for the demographic, great for a quick brew before hitting Point Defiance Park's 5 Mile Drive or a sit-down meal with the family post zoo.
>>> Point Defiance Tap and Grill's Albacore Tuna Melt / photo credit: Jackie Fender
To pair with the PNW libation features, Point Defiance T&G's menu boasts ingredients that are primarily locally sourced INCLUDING house baked bread setting the foundation for their sandwiches and housemade sauces, right down to the ketchup. The Albacore Tuna Melt ($11) came highly recommended by both servers working the evening of our visit and was tasty and fresh featuring local albacore tuna grilled with tomato, Tillamook Cheddar and house aioli. I was hooked on the Short Rib Grilled Cheese ($12) made with the house-baked bread, gooey Golden Glen Gouda and gratuitous amounts of tender slow cooked Jerry Foster ranch beef short ribs. Both come paired with either mixed greens with tomato and feta cheese or fries. While the salad was über fresh and perfectly simple but flavorful, the fries came with the housemade ketchup and a side of their spicy aioli, which I will slather onto ever bite of everything from this day forth.
Both dishes were lovely; my only qualm being the crust of the bread proved to be a bit rough around the edges and hard to chomp through, which is saying a lot for an establishment only three weeks in.
Go forth, sample their menu, devour über fresh nibbles and pair those with PNW libations. Jump on this wagon with me. It's a delectable ride.
POINT DEFIANCE TAP AND GRILL, 11 a.m. to 9 p.m. Sunday-Thursday, 11 a.m. to 10 p.m. Friday and Saturday, 5101 Pearl St., Tacoma, 253.426.1593