Stanley & Seafort's Steak Chop & Fish House

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115 East 34th Street
Tacoma, WA 98404-1502
(253) 473-7300

Northwestern, Patio/Deck Dining, Seafood, Steakhouse
Credit Cards Accepted, Full Bar, Outdoor Dining
Avg. Meal:

The Review

Reviewed by: Jake and Jason de Paul

Hours: Lunch: Monday-Friday 11 a.m. to 4 p.m., Dinner: Monday-Thursday 4-10 p.m., Friday 4-11 p.m., Saturday 2-11 p.m., Sunday 2-10 p.m.

Lounge: Lounge closes Sunday-Thursday 11 p.m., and Friday-Saturday 12 a.m. Happy Hour: Monday-Friday 3-6 p.m. and 9 p.m. to close, Saturday-Sunday 2-6 p.m. and 9 p.m. to close

Ah, Stanley's, so many memories are tied to this place. Nostalgia is almost as thick as the food smells from the open-air kitchen. Birthdays, anniversaries, holidays - my wife and I have treated each other to many a delicious New York steak, beef Wellington and salmon Oscar here.

Tableside means serving staff does some part of preparation at the table. For the lobster bisque it meant a sloping bowl with lobster bits was set in front of us and steaming bisque was poured in. Um, whoop-de-do. It did taste amazing, though. Bread dunked, bisque soaked up and a buttery smile plastered on my face in three seconds flat.

We understand Stanley's new à la carte small plate idea: smaller portion, lower prices, protein only. However, I felt ripped off. Four sad little grilled garlic herb lamb chops arrived crisscrossed on a saucer - they weren't even hot. I laughed disappointedly. Teeny $16 meat morsels would be much more appropriate as an appetizer at a lower price. Once cut off the 5-inch bone, it equaled eight bites. At least it was accented well by light lemon, parsley and salt and pepper.

On a positive note, the small plate of braised stuffed veal was a winner all around. Served in a shallow bath of herb-flecked juice and broth, it was superb and utterly tender; the meat parted like the Red Sea before my fork named Moses. The dynamic flavors of long, thin strips of lemon rind and fresh, whole parsley leaves mingled with cracked black pepper and super soft, flavor packed confit garlic. We loved this dish and slowly savored each bite of what looked to be six ounces of meat. The potatoes au gratin side dish made a perfect pairing for me. Toasted golden Parmesan added an even saltiness to a personal size baked dish of layered, paper thin potatoes. Flecks of red chili pepper provided a nice spicy heat for roasted cauliflower side dish.

Crème brûlée and berries and cream, ah, such sweet words. A huge spoonful of real, thick whipping cream sat next to sliced and fanned-out strawberry pieces adorned by a mint sprig. A little cream, a touch of crème and bit of berry and tear of mint made for a divine bite. The crème was definitely large enough to share and so rich you'd be willing to - between the two of us we'd didn't finish it.


User Reviews of Stanley & Seafort's Steak Chop & Fish House (1)

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Marcia Barnes said on Apr. 22, 2011 at 7:10am

We thought the roasted cauliflower was outstanding and would love the recipe.

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