Upper Crust Bistro

Upper Crust Bistro is a casual, eclectic Tacoma neighborhood destination spot — a bakery, pizzeria, wine bar, coffee shop and bistro rolled into one. On a recent visit, I discovered Wine Wednesdays, a weekly opportunity to re-dedicate a love of vino. This mid week wine worshipping waives the usual restaurant mark-up; all bottles are sold at retail price (huge savings). It’s a guilt-free way to try that spendy wine you’ve longed for. Get a few bottles for the wine rack or upcoming patio dinner parties, also at retail price. More warm weather looms; take a look at white wine selection and stock up. The small restaurant enjoys full seats much of the time due almost entirely to the cultish frequency that repeat customers drop by for breakfast, lunch or dinner. Items made from scratch using organic products and hormone free meats populate the menu with a strong focus on ingredient quality and freshness. — Jennifer Johnson

[Upper Crust Bistro,  2714 N. 21st St., Tacoma, 253.752.0900]

Asado now serves lunch

I took it upon myself to tie one on — on a Monday. Look, someone had to do it, and I often think I’m the one at the Weekly Volcano with any balls. Asado was open for lunch for the first time, friend Johnny Xitco was hooking me up, so off I went.



 Asado’s new lunch menu is a multitude of creative and appealing dishes that I couldn’t wait to get my hands on. First thing I noticed, and first thing to be ordered, was one of their fantastic quinoa bowls. Quinoa is rapidly becoming the new super grain hosting tons of good-for-you protein and packed with yummy flavor. The quinoa esplada bowl featured perfectly grilled and beautifully tender flatiron steak atop a quinoa mixture simmered in a house-made, tomato-based Molido broth. Garnished with salsa, jalapeno, chimichurri, and onions, the quinoa bowl’s savory flavor beat out the spice I was expecting, yet quickly became my new favorite dish on Asado’s lunchtime menu. I can’t wait to go back for the chicken, veggie, and shrimp bowl options. This paired perfectly with a cool, sweet white wine as I downed the glass with no problemo.



 Next up was the smoked seafood cobb. I’m a huge fan of cobbs, so this one got me excited as well. Applewood smoked fish and prawns gave this favorite classic a nice Asado twist alongside the typical accompaniments of bacon, boiled egg, bleu cheese, and avocado. Having it all nicely tossed in a pistachio vinagarette was bonus. Again, a chilled white wine brought out the smokiness of the fish and the pungent tang of the bleu cheese. Other new items from the kitchen include a chop salad, a shrimp fettuccine with white sauce, and a fried buttermilk parmesan chicken breast.



 Not stopping at just two entrees, I ordered the new jamon y queso sandwich made with thinly sliced ham, Beecher’s Flagship white cheddar, chimichurri and poblano aioli, all on semolina rosemary bread made by Seattle’s own Macrina Bakery. Sweet potato fries tossed in Asado’s chimichurri butter, along with a deep glass of malbec tied this dish together nicely.



On my next visit I’ll venture over to the “Slider Grandes” area of the menu. With irony in full effect, underneath the menu title “Slider Grandes” reads “Petite Burgers.” Nice. — Steph DeRosa



[Asado, lunch 11:30 a.m. to 2:30 p.m. Monday-Friday, 2810 Sixth Ave., Tacoma, 253.320.7984]