Northwest Military Blogs: Served blog

March 3, 2015 at 7:35am

Served Blog Banner Girl: Q&A with bartender Erin Perteet of Doyle's Public House and The Valley

I snapped a shot of Erin Perteet at The Valley while 52 rugby players surrounded me, chugging beer and belting out drinking songs. Of course my photo is blurry.

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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 Erin Perteet.

Server Banner Girl, March 2-8, 2015

Erin Perteet

Erin Perteet is the definition of a service industry professional. She's been serving Western Washington for 17 years. Bella Nina's on Tacoma's Sixth Avenue introduced her to the service industry at age 17. "This industry stole my heart and still has it," Perteet says. When she turned 21, she bartended at Luciano's Casino on the Ruston Way waterfront.

"Over the last 13 years I have worked in some of the most amazing bars and restaurants," she says. "Family in this industry is everything - from Seattle to Tacoma - Bluwater Bistro, Dukes Chowder House, Stanley & Seafort's, Masa, Peso's, Reds Wine Bar, The Ballard Annex, The Valley and Doyle's."

Perteet was the traveling bar manager for Duke's Chowder House - Alki, Green Lake, Kent and Tacoma - before helping X Group Restaurants open Masa on Tacoma's Sixth Avenue. She was the face of the club scene for many years at Masa. After a few years in Seattle, she "came back home" to Tacoma, where she now tends bar at Doyle's Public House and The Valley.

Perteet keeps it cool, professional and prompt. She takes her work seriously, unless you have a good story, then bring it.

Why do you serve?

"I love the people. I love the people I work with to all the guests that sit at the bar. Everybody's got a different story. It's a lot of fun to get to meet people you'd probably never meet in a lifetime over food and drinks."

Who is your favorite server in the South Puget Sound?

"I'd have to say Meg from Asado. I love going to see her in the bar usually at least once a week. She's always pouring me delicious wine and I love her for that!"

What are you most proud to serve?

"Tequila! I love tequila and I love educating people on it. Having worked in Mexican style restaurants for 7 years, I developed the love for the juice. Most people are very afraid of the name. It brings back a bad night along with a bad hangover from ... let's say a bottle of Cuervo or something. Tequila is much more complex than that. First, a bottle needs to say 100 percent agave. From there, I can give you a pretty killer tequila tasting that will have you looking at tequila in a different light. I Promise that."

What's your current drink of choice?

"I am a shot of Jameson and a Rainier tall can kinda girl, Classy, I know! But, if I feel like having a cocktail I would say my favorite is the Harkonen from Hilltop Kitchen. It's just simply delicious."

Favorite movie?

"Super Troopers is definitely an all time favorite. A knee-slapper comedy always wins in my book."

What don't you serve?

"Blended drinks. I feel as though most bars have weaned away from them. To be honest, this makes most bartenders very happy. The sound of an obnoxious blender can kinda ear piercing."

What's on your radar at Doyle's Public House and The Valley?

"At Doyles - St. Paddy's day! Doyle's always puts on an amazing day/weekend of entertainment for the holiday. Jameson and Guinness with good live entertainment = FUN. The Valley ... well for starters, we launched a new menu this month. So new menu items to tease your taste buds with. Also, we have a ton of shows being booked through the month of March. Come and check out the music scene this month. Should not disappoint."

DOYLE'S PUBLIC HOUSE, 208 St Helens Ave., Tacoma, 253.272.7468

THE VALLEY, 1206 Puyallup Ave., Tacoma, 253.248.4265

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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