ANNOUNCER: Olympia is not brimming with four-star restaurants. There are some, and they are still around because they have passed the test of time, consistently putting out great food. Gardner's Seafood and Pasta is one of the success stories.

JASON: I love this space.  From the outside, tucked near the farmers market with a gravel parking lot and no ocean view, it is difficult to know how charming and glittery things are inside.  Inside, it is a little like a fairyland. The space is open but dark with glistening lights, perfect for an intimate meal.  The staff is friendly and knowledgeable - the space is perfect.

JAKE:  I started out with a cup of the salmon chowder.  It was creamy and packed with potatoes and large pieces of salmon.  This really hit the spot on a cold rainy night like so many we've been having lately. It also went nicely with the Heather's Sidecar of Maker's Mark Bourbon, Cointreau and muddled orange.

JASON: They often serve a fish of the day which is tough to review because it probably won't be available on your visit, but I will say they do well with white fish like rock fish, cod and snapper.  They had a lightly battered and fried corvina (tropical fish in the Pacific) the other night with dallop of basil and almond pesto that was flaky, fresh and moist.

JAKE: One of my favorite dishes is a Northwest Cioppino, which they offer here.  The dish is served heaping with seafood and brimming with a spicy broth which was seasoned to perfection.  Though the prawns and shellfish were cooked flawlessly, the fish and calamari were surprisingly dry for being simmered in broth.

JAKE:  Another favorite of mine that I was happy to see on the menu is the Chicken Parmesan, which is served over a bed of fettuccini.  The chicken was moist and because it lacked the traditional breading, it wasn't soggy under the house-made marinara sauce.  Finally topped off with fresh grated Parmesan, the serving is enough to feed two and well worth the $24 price tag.

JASON: I concur on the chicken parm!  The leftovers the next day tasted great cold, too.

JAKE:  With several desserts to choose from, the Butterfinger brownie is worth saving room.  A large brownie with real chunks of Butterfinger baked in, then topped with both vanilla ice cream and whipped cream - it's a good note on which to leave.

Gardner's Seafood and Pasta, 111 Thurston Ave. NW, Olympia, 360.786.8466, gardnersrestaurant.com