Door to check

A warm “hello and welcome” rang out from the open kitchen as we entered. A woman quickly seated us in a booth on the far wall. Both exterior walls of Lakewood’s Casa Mia consist of almost floor-to-ceiling windows creating a sunny, open atmosphere. The interior was sparsely, yet tastefully decorated in Italian colors and art. Service was concise and a little brisk. “Not really a bad thing,” I mused as an icy cold Peroni Italian lager ($3.50) was set in front of me in a tall fogged glass mere moments after ordering.



Minestrone alla Genovese, a soup full of veggie chunks in a savory broth, boasted a dollop of pesto. Caesar salad was uninspired. Veal Scaloppini al Marsala arrived next. Marsala wine is typically sweet, but this veal dish tasted as though brown sugar or maple syrup had been added, leaving the veal a deep dark brown with an off-putting texture. It appeared to have been pounded to oblivion before being dusted with flour and cooked resulting in a gooey, too-soft meat mush.



The saving grace was the accompanying perfectly al dente loose pile of fettuccine noodles with generous spoonfuls of a simple thick Alfredo sauce. The first bite perked our spirits right up. Portion size was reasonable for an adult eater with matching price ($13.99). Artistic flair for presentation was shown in the next dish. A spiraling swirl of creamy Alfredo twined itself about light basil pesto atop a wide shallow bowl of green and white striped two-inch-square silky spinach-stuffed ravioli ($12.25). For those who can’t decide, try a combination plate of cannelloni and manicotti ($12.25). The two pastas nestle side by side, covered in marinara and Alfredo, making a tasty sibling rivalry. Lastly, the national award winning pizza, Strada Susina, was slid onto the table with practiced hand. In addition to tasty sweet tomato, tangy gorgonzola and parmesan cheese made up the sauce painted over a medium golden crust. Bits of tender roasted chicken breast, onions and basil danced colorfully with cashews to create unusual textures and appealing flavors (small $11.75).



Dessert of spumoni ($2.50) with nuts and cherry taste finished the meal nicely. — jennifer Johnson



[Casa Mia, 7304 Lakewood Dr., Lakewood, 253.473.0400]

Food Matters

• Chopstix will be serving a three-course meal for $25 per person Valentine’s Day night. Ladies drinks will be $3. 2702 Sixth Ave., Tacoma, 253.627.7555.


• Mandolin Café doles out the French champagne and chocolate cake during the SubTonics show Valentine’s Day night. It’s $10 per person. 3923 S. 12th St., Tacoma, 253.761.3482.


• Kris Blondin has sold Vin Grotto Café and Wine Bar to spend more time with her family and concentrate on future projects. The new owners plan to remodel the space and open a rustic Italian-style restaurant headed by local chef Jeff Bishop, formerly of Il Fiasco and Brix 25.


• Pinwheel Catering’s Herban Café is now open on Sixth Avenue serving organic treats such as a melt-in-your-mouth prime rib dip, hearty pot pie, revolving pastries, fancy-sounding sandwiches, rustic white bean cassoulet, 10 salads including a roasted duck and spinach choice, 3,000 miles from Buffalo wings and five dessert options on the blackboard. Check it at 2602 Sixth Ave. in the old Ezell’s Famous Chicken spot.

U of Eat

• Surinder Pal Singh and Chiranjiv Singh from Gateway to India teach a class on cooking vegan style Monday, Feb. 18 at 6:30 p.m. Urban Gourmet & Garden, 206 Sixth Ave., Tacoma, 253.272.3111.


• Primo Grill hosts a scallops, mussels and ahi tuna cooking class Saturday, Feb. 23 at 2 p.m. 601 S. Pine St., Tacoma, 253.383.7000.


• Neil Sawyer from Tacoma Trading Company leads a class titled Chinese Tea Tasting & Demonstration Saturday, Feb. 23 at noon. Urban Gourmet & Garden, 206 Sixth Ave., Tacoma, 253.272.3111.

The Mix

What we’ve been eatin’

• Pastisio featuring macaroon noodles, parmesan cheese, ground sirloin, tomatoes in a rich mix of spices, topped with béchamel sauce, Opa! Greek Cuisine, Tacoma


• Tacoma Boys BLT — a hotdog with tomato, bacon, mayo on a peppered bun, The Red Hot, Tacoma


• Spanish pignant infused hand-rolled pasta with fresh Georges Bank scallops and fresh Dungeness crab with saffron butter, Stadium Bistro, Tacoma