Northwest Military Blogs: Served blog

July 11, 2014 at 6:38am

Mac and Cheese Madness: Topside Bar and Grill

Topside Bar and Grill's creamy Coastal Mac & Cheese / photo credit: Pappi Swarner

Email Blog Post Print Blog Post Share on Facebook Share on Reddit Share on StumbleUpon

In May 1670, Prince Rupert, cousin of King Charles II, acquired the fur rich lands of the Hudson Bay in northeastern Canada to "the Governor and Company of Adventurers of England trading into Hudson Bay." Its first century of operation found Hudson's Bay Company firmly ensconced in a few forts and posts around the shores of James and Hudson Bays. Natives brought furs annually to these locations to barter for manufactured goods such as knives, kettles, beads, needles and blankets. By the late 18th century competition forced HBC to expand into the interior. In 1824, HBC chief factor John Work happened upon pink flower-covered hillsides flowing down to Puget Sound. He called the area Chilacoom, a variation of the resident Indian chief's name. In March 2012, John O'Reilly took over the Steilacoom space that formerly housed Jake's Bar & Bistro, where he had a stint tending bar, and renamed it Topside Bar and Grill. In honor of the town's British connection, O'Reilly secures Coastal Mature Cheddar from Ford Farm in the UK on the Ashley Estate located between Dorset Downs and the Jurassic Coast as his main ingredient in his Topside Coastal Mac & Cheese. The milk in the cheese comes from cows that graze on lush pastures, which makes the milk rich, creamy and perfect for making cheese.

Coastal Mature Cheddar is sweet and salty. The texture is typical of English cheddar, rugged, crumbly and slightly crunchy. Topside chefs add it to their creamy mac and cheese base, mix it with firm penne pasta and top it with toasted bread crumbs ($16). The flavor is wonderfully, nutty with a slight sharp flavor. For an extra $6, you may add fresh Dungeness crabmeat or bay shrimp.

Served only at dinner, I suggest enjoying the Coastal Mac & Cheese from Topside's deck with a spectacular view of Puget Sound, and pair it with Ninkasi's Total Domination IPA.

TOPSIDE BAR AND GRILL, 11 a.m. to 10 p.m. Monday-Thursday, 11 a.m. to midnight Friday and Saturday, 11 a.m. to 9 p.m. Sunday, 215 Wilkes St., Steilacoom, 253.212.3690

LINK: More mac and cheese dishes in the South Sound

comments powered by Disqus

About this blog

Served, a blog by the Weekly Volcano, is the region’s feedbag of fresh chow daily, local restaurant news, New Beer Column, bar and restaurant openings and closings, breaking culinary news and breaking culinary ground - all brought to the table with a dollop of Internet frivolity on top.

Recent Comments

Ted Smith said:

Thank you for the list of restaurants to try out. I will have to try their Mac and Cheese....

about Tournament of Mac and Cheese: It's Cheesy 16 time!

tastymakan said:

I like your post on Bakery restaurants I like ...

about Mac and Cheese Madness: The Homestead Restaurant and Bakery

Angela Whitten said:

Any Spring beers? www.myharmonyphotography.com

about Cheers to Winter Beers in Puyallup

Web Developers Delhi said:

Amazing blog and very interesting stuff you got here! I definitely learned a lot from reading...

about Eat This Now: Radiator Whiskey Tots

Why Adam? said:

Why Adam? loves the Volcano and Northwest Military! We are honored to be a part of the local...

about Why Adam? Why Odd Otter beer? Here's why: rally behind Team Knowing Stuff