Northwest Military Blogs: Served blog

February 3, 2015 at 8:00am

Eat This Now: Sea Groove

Is The Rock's Sea Groove sandwich named after the song by Big Boss Man or Nickelback? Photo credit: Jackie Fender

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This week was a superb excuse to go on a lady date with my oldest, which is a rare treat. Usually we are wrangling my youngest ones and noshing on drive-thru fare because we are on our way to an appointment or errand of some kind. Instead, the husband held down the homestead and we headed out on a dining adventure. Where to go?!

Prerequisite menu item to be considered when dining with my daughter is hot wings. We both love them, so it's only natural we would gravitate toward an establishment that serves good wings. The Rock Wood Fired Kitchen has a generous, heaping serving of hot wings and good tunes, so off we went.

Though The Rock is best known for its bucket cocktails (damn tasty and super dangerous) and their pizza pies featuring quirky toppings and fun monikers named after albums and classic rock songs, my Eat This Now recommendation is the Sea Groove ($13). This sandwich is for the seafood lovers featuring a generous portion of Cajun seasoned yellowfin tuna grilled through while maintaining juiciness and loads of peppery flavor. It's topped with baby arugula that has been tossed in lemon and olive oil and garnished further with a housemade roasted red pepper, artichoke and olive mayo. Served on a brioche bun, it almost feels like something you'd expect to nibble on while dining along Ruston Way.

It's satisfying with pops of pepper and zings of lemon. It's a clear winner with the addition of beer battered fries.

You'll be happily and passionately lip syncing to Bon Jovi's "Blaze of Glory" between bites. Not that I have personal experience with that. ...

THE ROCK WOOD FIRED KITCHEN, 11:30 a.m. to midnight, 1920 Jefferson Ave., Tacoma, 253.272.1221

Filed under: Eat This Now Tacoma
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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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