Eat This Now: Carbonara

By Jackie Fender on April 13, 2015

While innovation is often times key to culinary brilliance, sometimes one just needs to go back to the basics to concoct a truly divine dining experience. My Eat This Now recommendation this week is one such dish that can be found at Maxwell's Restaurant and Lounge as of Thursday, one of many new items to be included on their seasonal menu transition, the Carbonara.

Chef Slater keeps things nice and traditional with housemade vermicelli pasta tossed with bacon, English peas, Adam's shitake mushrooms, fresh arugula and Parmigiano-Reggiano cheese, then topped with a perfectly poached egg. The peas and peppery arugula add pops of green that is not only aesthetically pleasing but also delicious - while the bacon lends a nice smokiness that compliments the cheese. I think anyone's Nona would agree that this is a carbonara well executed.

Aside from the spring flavors being added to the menu, Maxwell's is also anticipating other big changes on the horizon, such as new ownership. Beti Tarantino has applied for permits for the establishment. Local folks may remember the name Tarantino from her previous culinary ventures as owner/operator of Puyallup dining destinations BAR Steaks and Spirits and Comfort Food Café.

Will the new ownership equate to a revamp to Maxwell's ambiance and menu? Only time will tell, but I for one hope Chef Slater still has the opportunity to continue highlighting his culinary prowess with dishes like this week's feature.

MAXWELL'S RESTAURANT AND LOUNGE, 4-10 p.m. Monday-Thursday, 4 p.m. to midnight Friday, 5 p.m. to midnight Saturday, 454 Saint Helens Ave., Tacoma, 253.683.4115