Northwest Military Blogs: Served blog

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August 13, 2014 at 10:21am

Maxwell's Restaurant tweaks dishes, headed for the BIG Melt

Northwest cod wrapped in prosciutto and partnered with tomato and burrata raviolis is now available at Maxwell's Restaurant in Tacoma. Photo credit: Jackie Fender

Seasonal menu transitions keep dishes extraordinarily fresh and flavorful, especially with the plethora of amazing seasonal options here in the Northwest. Downtown Tacoma restaurant Maxwell's Restaurant + Lounge has a reputation for serving up some of the freshest quality ingredients while striving for sustainability yet delivering exquisite flavor with a touch of class.

Chef Hudson Slater revamped the menu recently with season-ready ingredients such as zucchini and figs paired with fowl and fish alike. Take, for instance, the grilled scallop starter ($12) with bacon-wrapped scallops dressed in a jalapeno pesto served atop a bed of pickled zucchini. It was love at first sight for me while admiring Chef Slater's Instagram account and the perfect way to start a meal.

>>> Bacon-wrapped scallops at Maxwell's! Photo credit: Jackie Fender

Recently, I raved about the seared duck breast ($28) paired with a creamy fennel risotto teasing with pops of summer sweetness in braised and fresh figs. The duck is seared to perfection with a nicely seasoned exterior and tender meat throughout.

When I inquired which dish I should dine upon, Slater recommended the Northwest cod ($22). Here's a tip: always take the chef's suggestions. The meaty, generous cod steak is wrapped in prosciutto and partnered with tomato and burrata (a creamy mozzarella cheese) raviolis, zucchini and crispy capers. It is creamy, smoky, well-balanced and filling.

There are lots of "minor tweaks to better showcase the awesome season we have here in Washington," Slater said. "Maxwell's will have specials daily depending on what is fresh, with some fun heirloom tomato dishes in the very near future."

The bar doesn't disappoint, either, with staff concocting some fun craft cocktails to compliment the new dishes. Maxwell's also boasts a diverse wine selection for pairing.

With a proven track record of outside event and competition participation and award-winning culinary skills, having scored top spots in Museum of Glass' Slider Competition (twice), Netshed 9's Fight Night chef throwdown, second place in our Tournament of Burgers, and even bringing home a collaborative T-town win with Wingman Brewers at the Seattle Bacon and Beer Classic, it only seems natural that you can look forward to more from Chef Slater, such as The BIG Melt on Sept. 7 from 11 a.m. to 4 p.m. Held in Seattle's Magnuson Park, The inaugural BIG Melt festivities will include grilled cheese masters getting creative with ooey-gooey, cheesy goodness.

Bottom line, these minor menu tweaks are all the excuse you need for date night or downtime at Maxwell's.

MAXWELL'S RESTAURANT + LOUNGE, 4-10 p.m. Monday-Thursday, 4 p.m. to midnight Friday, 5 p.m. to midnight Saturday, 454 Saint Helens Ave., Tacoma, 253.683.4115

SEE ALSO

Chef Hudson Slater shows his competitive spirit

May 22, 2014 at 9:19am

Aviateur Parisian Diner is open for lunch in downtown Tacoma

Treat yourself to Les Croques at Aviateur Parisian Diner in Tacoma. Photo credit: Jackie Fender

With the recent news that TWOKOI Japanese Cuisine and Steel Creek American Whiskey Co. cut back their lunch service, thoughts of employees huddled in their cubicles during the noon hour sent shivers down my spine. Downtown Tacoma certainly doesn't need less people walking the streets. And what of a domino effect? One restaurant closes mid-day, then another, and suddenly every restaurateur want to sleep in wants.

Good news. Downtown Tacoma's new Parisian dinner, Aviateur, has been opened for lunch the last two weeks.

Weekly Volcano food critic Jackie Fender says the French restaurant is worthy.

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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