ANNOUNCER: Hidden in the corner of the Old Post Office building in downtown Tacoma, En Rama serves up creative seasonal cocktails to anyone able to find their way here despite the absence of any signage. With the help of their smartphones, Dutch and Jackie pull up a stool this week to see if the prize was worth the hunt.

DUTCH: The drink menu takes up the most space here, and the bartenders pride themselves on their ability to turn bartending into an art. Though the drink menu changes with the seasons, most are sherry driven as the name En Rama, which is a type of sherry, suggests. But, the bar offers all the distilled liquors you would expect. The menu states "Tell us what you like ... and let us take care of you." I told them I like bourbon and citrus; I was presented with an old fashioned that was heavy on the bourbon and orange, and noticeably light on the bitters. They absolutely took care of me.

JACKIE: The En Rama bartenders are true alchemists. I like to sit right at the rail and admire the attention to detail that goes into each glass. As you peruse both the food and drink side of the menu, you come across ingredients that are both familiar and strange, crafting a balanced matrimony of savory, sweet, refreshing and satiating bites and sips throughout. I appreciate that with each plate, there is a recommended sherry or cocktail to pair. Find a favorite libation on the menu or take the leap and ask the bartender to surprise you. Either way, you won't be disappointed.

DUTCH: With the option of small plates and big plates, this time I went small. I created my own little meal with several options. First, the meatballs in red sauce come in a small cast iron dish piping hot, and the meat and spices combine to taste as good as they look. Additionally, I ordered a bread plate of rustic bread and butter because I knew I'd need it to dive back into the sweet, fresh, sauce when that was all that was left. Finally, I ordered the house salad, which was a large collection of mixed greens, croutons, shaved Parmesan cheese, pine nuts and the signature sherry vinaigrette dressing.

JACKIE: En Rama keeps their menu fresh and relevant with seasonal updates. You'll spy market-fresh additions and house-made pasta. I was on the fence on whether to order the Mussels on Toast with garlic, shallots, chilies, lardons and grilled bread or one of the many shellfish options presented in petite tins packed with flavor. Instead, I was surprised with a dish that will make it onto the updated fall menu, a delectable pickled mussel entrée served with beautifully toasted bread. Each nibble was a tender morsel that presented that perfect pucker.

DUTCH: It's no secret that I have a severe case of sweet tooth, and so when I see a new dessert, or a creative version of an old dessert, it's almost a guarantee that I'll order it. In this case, I dove into the Boozy Affogato. Butter pecan ice cream is topped with cold brewed coffee, brown butter-infused Jamaican rum, sherry, and a touch of salt. Sweet, with a bit of roasted coffee, salt, and rich rum flavors, this was a great choice to end an already flavorful evening.

JACKIE: Man, do I love me some dessert! This is one of the few times in life that I made a more reasonable choice and ordered a side of the roasted carrots. These beauties were perfectly cooked with toasted hazelnuts, sherry vinegar gastrique and ricotta cheese. Each bite was rich, understated and sweet with a delightful balance of textures. Now that lunch service is available, I'm looking forward to visiting En Rama often for an afternoon cocktail ... don't judge me.

EN RAMA, 11 a.m. to 10 p.m., Tuesday-Thursday; 11 a.m. to midnight, Friday-Saturday, 1102 A St., Suite 220, Tacoma, 253.223.7184, enramatacoma.com