Smoke + Cedar is a new, playful Northwest themed restaurant at Allenmore Golf Course, created by longtime restaurateur Gordon Naccarato, who also owns Pacific Grill in downtown Tacoma. The "lodge" interior design comes from McVey Oakley Design Studio, the same firm that designed the interior of Pacific Grill, and includes whimsical antlers, smoking elk stag artwork by Tacoma artist Chuck Knigge, modern lighting and colorful carpets.

The menu, which is attached to a smoke wood plank, is loaded with creative takes on Northwest cuisine. The grilled 100 percent Angus chuck half-pound burger ($15.95) with marvelous smoked tomato ketsup, Tillamook vintage white cheddar and Nueske's bacon stole my heart. The beer-battered Alaskan cod with panko ($14.95) arrived crisp, not greasy and bursting with favor. The blow torch prime rib ($26.95) was cooked to medium rare order with a twice-baked poutine-style potato log dotted with Beecher's cheese curds(!) and smoked bacon. And an amazing Smoke + Cedar Salad ($6.95) arrives decorated with golden raisins, spice pecans and peppered herb yogurt dressing. Also on the menu: Pasta Mama linguine with scrambled egg ($12.95), miso grilled mushroom with fridge-fried rice (414.95), cedar-planked steelhead ($19.95), chicken fried steak with dirty fries ($14.95) and prosciutto-wrapped shrimp ($16.95), among others.

The 165-seat restaurant also sports an 80-seat patio to the south side, which undoubtedly will jump during the warmer months.

Dino Shivers, he of a longtime stint with Tacoma's Crown Bar, is running Smoke + Cedar's bar operation, which includes a long, cedar-cut bar to snuggle up to his creations.