I've always daydreamed about living in a city where everything can be delivered. You know, deliveries we see in films and popular sitcom shows.

Ding-dong ... enter Chinese cuisine.

Ding-dong ... enter Italian fare.

Ding-dong ... enter deli delectables.

In Tacoma, delivery food options are sparse. Ignoring pizza, the delivery area is very limited, too.

So, take-out it is.

Mor eoften than not, I throw on a sweatshirt, run my fingers through my hair and jet to East West Café in Tacoma's Proctor District. It's close to home, offers flavorful exotic cuisine and serves the Basil Delight ($8.75-$11.25).

How do I even begin to communicate my adoration for this dish?!

The Basil Delight is complex. First, you have the choice of protein (chicken, beef, pork, prawns) sautéed with aromatic whole basil leaves. Next, the dish arrives with lots of perfectly-cooked veggies such as carrots, broccoli, zucchini and peppers - all evenly coated with a fabulous matrimony of curry, bourbon and East West Café's "special sauce."

What's in the special sauce?

I couldn't begin to tell you, but it's damn tasty and holds a special place in my heart.

The East West Café follows the typical Asian 1 to 5 star heat system - 1 being not spicy and 5 being HOT, though this tends to be an inconsistent form of measurement and dependent upon who is cooking up the dish. I recommend addING a squirt of sriracha if you like it hot.

Sure, dining in at East West Café yields a comfortable atmosphere and friendly service. If you can't swing it, the flavors hold in the take-out containers.

Arriving at home, I often ring my doorbell so my family may enjoy the cool kids sitcom experience.

EAST WEST CAFÉ, 11 a.m. to 9 p.m. Monday-Thursday, 11 a.m. to 9:30 p.m. Friday and Saturday, noon to 9 p.m. Sunday, 2514 N. Proctor, Tacoma, 253.756.5092.

Need a Monday pick-me-up? Check out the always-amazing combo of pizza and beer at Katie Downs tonight. The Tacoma waterfront bar and eatery hosts Two Beers Brewing Co. and Seattle Cider Co. for a brewers' night from 6-8 p.m.

Pizza and beer is a match made in heaven, and everywhere else. Beer is known to cut through fatty, greasy and creamy types of dishes - such as thick crust cheesy pizza (read: Katie Downs.

The Pizza

Katie Downs is still going strong after Dr. John Hilger and Mike Ebert opened the tavern - which is now a bar - in the fall of 1982.

The waterfront restaurant and bar serves 6-inch and 12-inch deep-dish pizzas loaded, and I mean loaded with cheese. Each pizza is hand rolled and baked for 20 to 25 minutes. Katie Downs serves deep-dish pies so fat and smothered in golden-browned cheese; one slice is enough for a meal. The red sauce is rich and loaded with tomatoes - although many folks prefer the white sauce, as in the Rainier with its bay shrimp, artichoke hearts and red onion. The crust is buttery thick and chewy - so tasty that, long after your stomach is full, you just can't stop.

Katie Downs won the Weekly Volcano's Tournament of Pizza - the 2011 incarnation of our annual March Madness-themed food throwdown where eaters from the South Sound weigh in on the best of the best, whittling a field of 64 competitors down to one champion through daily, heated voting.

The Beer/Cider

Two Beers Brewing Co. began operations in a small Seattle basement in 2007 and today produces unique beers including six year-round, 13 seasonal and a host of intricate infusions in its 4,800-square-foot Seattle SoDo neighborhood brewery.

Joel VandenBrink, the founder of Two Beers Brewing, launched the Seattle's first cidery since prohibition last August, thanks to his Two Beers sales rep and former farm boy Eric Willard, who shared his small-batch ciders with VandenBrink. Diagnosed with Crohn's disease, which makes beer difficult to digest, VandenBrink launched the Seattle Cider Company. Cider is naturally gluten free and easier to digest.

Tonight's Lineup

KATIE DOWNS, 6-8 p.m., Monday, Sept. 15, 3211 Ruston Way, Tacoma, 253.756.0771

In 2010, a few days before the Weekly Volcano foodie and drinkie group Nosh League gathered at TWOKOi Japanese Restaurant and drank 10,000 gallons of sake, or so it felt, WV scribe Jennifer Johnson announced to the world that the Tacoma restaurant's sake specialist Jeannie Han was in fact very special, a certified sake specialist special.

News just arrived at Weekly Volcano World Headquarters that restaurant industry magazine FSR has also discovered how Han's special talents. Here is the news release out of the TWOKOI camp. ...

Home to the largest sake selection in the Pacific Northwest TWOKOI Japanese Cuisine and the City of Tacoma lead the way with sake! The September 2014 FSR Magazine recognized TWOKOI's sake program as outstanding in the nation! 

Right in the heart of Tacoma's downtown museum district, TWOKOI offers sake like you have never experienced before.  Our educated staff will guide you through a personal sake journey.  Whether you are sampling or pairing, our extensive sake selection will be sure to satisfy your palette!

Offering a variety of classes including sake as well as sushi and team building - inquire anytime about signing up today!

TWOKOI opens at 11:00 a.m. Tuesday through Friday for lunch, happy hour, and dinner and 2:00 p.m. on Saturday and Sunday for happy hour and dinner.  Classes are available seven days a week.

Nice.

Perusing Weekly Volcano scribe Jackie Fender's update on big menu changes and the addition of a bourbon bar at the Powerhouse Restaurant and Brewery, I noticed the downtown Puyallup brewery announced its fall beers:

Other new beverage delights include fall brew releases such as an Oktoberfest, a pumpkin-Graham Cracker brew and the Winter Warmer, which is dark and warm, and, Baird says, "everything you want on a cold day in a glass."

All three intrigue me. I'll keep an eye on the release dates.

BEER HERE

THURSDAY, SEPT. 11

The Copper Door beer store and taproom hosts a launch party for San Diego's Green Flash Brewing's season triple IPA Green Bullet from 7-11 p.m. New Zealand grown Pacific Gem and Green Bullet hops were used to create this bold IPA with notes of spicy pine, mango and pineapple. Also on tap will be Flash's Saison Diego, East Village Pilsner and Road Warrior Imperial Rye IPA.

SATURDAY, SEPT. 13

Pint Defiance celebrates its two-year anniversary with an all-day party featuring a special 2nd Anniversary IPA. Read up on the beer store/taproom's history and party specifics here.

If Pint Defiance doesn't have enough farm animals for your liking, may I suggest the Hops & Crops Brew Festival at Mary Olson Farm in Auburn. The 67-acre, 1887 family subsistence farm welcomes a dozen or so breweries, including South Sound represent Harmon Brewing and Fish Brewing, from noon to 6 p.m. The Cottonwood Cutups are among several bands scheduled to perform.

Over at the Chinese Reconciliation Park on the Ruston Way waterfront in Tacoma, Wingman Brewers will be pouring a special brew made with flaked rice, lychee fruit and ginger as part of the Moon Festival from 1-8 p.m.

TUESDAY, SEPT. 16

The ParkWay Tavern isn't calling it good after its recent massive IPA Fest. The North Slope Tacoma pub hosts the San Marcos, California, Belgian-inspired brewery The Lost Abbey and its brews. I have no idea what will be poured, but my guess the beers will be high in alcohol and at least one named after some poor chap who forgot it was his turn to drive the plague cart.

Sometimes you want a big ole pizza pie dripping with grease and packed with toppings. Sometimes you want a lead-footed, pimply-face teen to deliver that pizza to your doorstep. Let your freak flag attached to a bent car antennae fly, I say.

Then again, sometimes you desire a pizza pie that appeals to your more refined taste - cue: Paesan Kitchen and Bar in Tacoma.

This intimate joint on Dock Street serves artisan-style pizza with crispy, almost flatbread crust teeming with creative, tasty toppings such as kalamata olives, Pomodoro cheese and fresh seafood. My favorite journey through its fun flavorful pizza pies stars and ends with Paesan's Pancetta and Pear Pizza ($15). This delightful number includes fresh garlic oil, mozzarella and Gorgonzola cheese, caramelized onion, thyme, arugula and sliced pear and crisp bits of pancetta. Le sigh!

The tart Gorgonzola, smoky onion, salty pancetta, peppery arugula and sweet pear provide a lovely matrimony of flavor that keeps your taste buds alert and wanting another slice.

I'm a little obsessed with this fresh take on a college bender favorite. I'm not knocking the pizza joints serving up the two-for-one deals, but sometimes you simply need to nosh outside the box - not in the pizza box - and, of course, pair it with a craft cocktail.

PAESAN KITCHEN AND BAR, 7 a.m. to 10 p.m. Monday-Thursday, 7 a.m. to midnight Friday, 8 a.m. to midnight Saturday, 8 a.m. to 10 p.m. Sunday, 1715 Dock St., Tacoma, 253.301.2396

The South Sound - Pierce County especially - is quickly becoming a major craft beer destination. With long standing places such as Engine House No. 9, The RAM, Powerhouse and Harmon Brewing Company, to newer breweries such as 7 Seas Brewing, Wingman Brewers, Tacoma Brewing Company, Narrows Brewing and Puyallup River Brewing to not quite opened Odd Otter Brewing and Pacific Brewing and Malting Company, the choices for awesome craft beer are long and varied. But a hub hidden away in a strip mall on the edge of Fircrest, Pint Defiance, which will celebrate its second anniversary Saturday, is quickly becoming one of the centers of the local craft beer scene.

Pint Defiance is a carefully laid out bottle shop with a 50 foot long, 16 door wall cooler full of beer, meads and ciders and a small bar with 10 taps usually staffed by co-owner Barry Watson and his crew of experts R.J. Adler, Justin Johnson, Clare Hayford and Scott Travis. Barry and his wife and business partner, Renee, have been brewing the idea of opening a specialty beer store and taproom for years.

Mashing The Ingredients

Asked about the genesis of the shop, Barry replied, "Not to simplify the answer, but we opened the store out of the love for craft beer, especially Northwest beer. I've worked in the industry for so long, and absolutely love it." Barry's grandparents owned the C Street Café in Tacoma.

Barry was in school studying computers, working part-time at the ParkWay Tavern. His interests quickly changed, and after a stint managing the ParkWay, he went to work for a local beer distributor. His knowledge of the industry doubled after he and Renee opened the Rosewood Café off 26th and Warner in 2003, which quickly became North Tacoma's go-to spot for scratch soups, sandwiches, Giant Cowboy Cookie and a notable wine and craft beer offering, especially after Sunday bicycle rides.

The Watsons sold the restaurant to Richard and Gretchen Benzin in January 2012, whom they knew could maintain the magic, and were ready for the next chapter.

>>> Barry Watson, co-owner of Pint Defiance Specialty Beers and Taproom, sips a brew. Photo credit: J.M. Simpson

Fermenting The Idea

Barry had been knocking around the idea of a store solely dedicated to craft beer for quite some time. He promised his family he wouldn't start a new chapter without closing the previous one. Plus, they needed a break.

The break lasted about two months. Barry had his eye on Tacoma's Westside.

"Sure, we're Northend folks living just off Sixth Avenue, but we felt the Northend had craft beer covered with the Engine House, The Red Hot, ParkWay and The Spar. ... There are a dozen other good places to grab a quality craft beer in that area. Metropolitan Mark, Thriftway and Tacoma Boys also do a nice job of stocking great beer. We wanted to differentiate ourselves, and reach another market. Yet, not too far for our Northend friends to drive."

Unable to completely cut himself off from the industry Barry filled in shifts at The Red Hot craft beer and hot dog joint while the duo researched locations and the specialty store business. His friends thought he was crazy to open a beer store. The Watsons knew it would work.

>>> R.J. Adler, assistant manager at Pint Defiance, left, and co-owner Barry Watson proudly display the store's popular T-shirt. Photo courtesy of Facebook

A play off Point Defiance Park, the Watsons opened Pint Defiance at 2049 Mildred St. W. Sept. 10, 2012. Located in the space that formerly housed Mario's Mercato Italiano on the edge of Fircrest, the 1,800 square feet store houses 1,000 or so beers, ciders and meads in a long, narrow bright space, which includes a bar, high and low top tables and a retail section stocked with clever promotional T-shirts, including the poplar I Hop Tacoma with an actual hop replacing the word.

The duo shares responsibilities, although Renee spends more time in the office while Barry pulls more taps. They're hand-in-hand during beer research trips, which happens often. They spend time with brewery owners and head brewers, researching the beers before allowing them in their cold cases.

The Watsons hired friendly, beer experts to help run the store and taproom, and encourage them to suggest beers and contribute ideas.

>>> Photo credit: J.M. Simpson

"I'd like to take credit for all of our great ideas, but Renee and our staff have come up with really good ideas," Barry says with a laugh. "Our newest full-time employee, Scott Travis, came up with the idea of our Seattle Beer Week Marathon. We crushed through 70 kegs in eleven days."

Filtering The Flavor

When you browse up and down the cold case trying to select a few 22-ounce beers you maybe haven't tried yet, the staff at Pint Defiance inevitably comes up and asks you with concern if you need help. And that's what makes Pint Defiance beer heaven. They can help you decide among Belgian Trappists and Northwest IPAs, debate the merits of Sierra Nevada's Beer Camp 12-pack even though you don't drink milk stouts, and explain the new Washington state liquor laws, including SB 6442 allowing cider to be sold in growlers. And if you already have your mind made up, just let the staff know what you need, and they'll send enough 10 Barrel Brewery beer to keep your party rolling straight to the cash register where you wait to pay.

While Pint Defiance sees its share of beer newbies, the specialty beer and taproom is also home to a who's who of West Coast brewing. Grab a barstool and within a half hour a brewer, distributor, patron with 1,000 or more distinct beers on the Untappd app or a top customer for Barry's days managing the ParkWay Tavern will drop by for a beer. Barry can name all the breweries in Astoria, Oregon, even notable but hidden Buoy Beer Company, because he's visited them all. The middle table at Pint Defiance was a gift from Rob Widmer, who threw it in his truck and drove it up from Portland. South Sound head brewers celebrate their birthdays at Pint Defiance. And Pint Defiance's almost weekly Brewer's Nights, more often than not, include prided possessions from the represented brewery's owners as raffle prizes.

>>> Photo credit: J.M. Simpson

"Pint Defiance has become a destination for beer lovers," says R.J. Adler, assistant manager at Pint Defiance. "I've seen countless people make friends at the bar just by asking, ‘What are you drinking?' People who love craft beer love to talk and share and have a seemingly endless well of generosity. I was helping a couple pick out some beers one day, and we got to talking about Russian River Brewing and how they had recently decided to stop distributing to Washington in early 2013. I mentioned that I have never tried one of their sours that we had carried previously, Supplication. The couple bought a few bottles, thanked me, and left. About an hour later, I'm pouring a pint and someone reaches over the bar and sets a bottle in a brown paper bag in front of me. That same couple came back just to give me a bottle of Supplication. I was gobsmacked. I have hundreds of stories like this of the generosity that the craft beer community has. And Pint Defiance gives them a place to circle around."

"I think why people come to drink at Pint Defiance is because of our atmosphere and customer service," says employee Justin Johnson. "We all pride ourselves in our knowledge of craft beer and providing a welcoming environment. I personally enjoy talking to people and getting to know them. As cheesy as it sounds, I like having a pub where everyone knows your name. We are all a fun group of people who enjoy sharing a laugh over a pint."

Clinking Pints

Pint Defiance has squirrelled away some special kegs for the second anniversary celebration.

"We wanted to show off some of our favorites as well as showcase a few unique offerings," explains Barry. "I don't want to give too much away, but know that there will be a little something for all tastes. IPAs, sour, barrel-aged porter, cider, pale and others. Elysian Brewing Company brewmaster Steve Luke has been sneaking us special kegs all year for events. This time around, he is advancing us a keg of what Elysian will be entering in this years Great American Beer Festival - The Quarter Nelson Pale."

Besides Elysian, expect some of the Watsons' other favorites such as Almanac and Dogfish Head, plus a few rarities.

Barry's Beer Camp "No Sleep ‘Till Chico" Coffee Vanilla Porter will also be in the house. Barry was fortunate to attend Sierra Nevada's Beer Camp, the Chico, California brewery's full-immersion, hands-on beer education where - in addition to learning everything about the pioneering brewery - distributors, brewery owners and select industry campers such as Barry work with Sierra Nevada brewers to develop a name, concept and recipe for a new beer of their choosing, which is produced and distributed to a very select number of accounts. Apparently Barry is an "A" student, which you'll discover Saturday, if you haven't tasted the porter.

Of course, it's not a second anniversary party without a second anniversary beer. Thanks to Stoup Brewing in Seattle, the 2nd Anniversary IPA will be on tap Saturday.

"I met Brad Benson from Stoup Brewing back in March when we hosted the Tacoma leg of the Hop-Mob Triple IPA Fest. We were so impressed with his young brewery that Renee and I started making trips to Ballard to sample his beers and bring kegs back to Pint Defiance," explains Barry. "They have since hired a sales manager so we can get their beers more regularly and have had much of the Stoup line-up in regular rotation. I asked Stoup to brew our anniversary beer after Brad and I bonded over 10 Barrel Brewing Co.'s O.G. Wheat IPA. We both liked how uniquely the wheat in the grain bill of that beer changed the overall mouthfeel of the beer and how well it showcased the hops."

Bittered with Millennium hops, finished with Falconer's flight and dry hopped with a combination of Amarillo, Simco and Falconer's flight, the 2nd Anniversary was brewed with two-row barley, red, flaked and crystal wheat, ringing in at 6.2 percent ABV and 45 IBUs.

"The 2nd Anniversary IPA is fantastic," notes Barry. "Brad and I wanted to put a twist on an IPA without it being a novelty. We made a wheat-based IPA with strong color and terrific palate - really rich, and more full-bodied than a traditional IPA. Starts off nice and citrus-y and hoppy, then once you swallow it, the palate is wiped clean and ready for the next taste. Stoup is certainly a brewery to watch. Not only do they make fantastic beer, but they play well with others and collaborate a lot."

Typical of Pint Defiance Brewer's Nights, the two-year anniversary party will be lively, full of beer chatter and pats on the back from Barry and Renee, who will be the first to admit none of their success would have happened without their staff and customers. A lot of stores in the South Sound sell beer, but then, a lot of stores sell batteries and toilet paper, too. Pint Defiance is the place to go if you want to hang with people who revel in beer - who really love the stuff.  

PINT DEFIANCE TWO-YEAR ANNIVERSARY, 11 a.m. to close, Saturday, Sept. 13, Pint Defiance, 2049 Mildred St. W., Fircrest, free admission, 253.302.4240

When most folks choose new homes they take into consideration important aspects such as school districts, commute to work, interior design, whether the yard is fenced and so forth. When a "foodie" chooses a home, its proximity to quality dining is a big factor. Don't laugh; this is science!

My home is a short stroll to Tacoma's Proctor District - meaning many dining options, for all types of occasions, are nearby. The closest is just offset from the heart of the district, The Rosewood Café.

For those unfamiliar, the Rosewood is an intimate, charming joint offering a menu of mostly sandwiches and shareables highlighting lots of fresh produce and delectable cheeses. An impressive wine list and rotating craft brews elevates the neighborhood lunch and dinner cafe to hot spot status.

One of my favorite Rosewood shareables is the Mediterranean Bruschetta ($6.50). Crumbles of feta cheese, chopped tomatoes, red onions and a light housemade Mediterranean dressing are partnered with lightly toasted crostini. It's aromatic, flavorful and a delightful and light start to your Rosewood experience.

The Rosewood earns bonus points with their growlers and refill capabilities. Take a bit of some of those awesome, often local, craft beers home with you or score big with their cheap wine Mondays and take home a bottle.

I will never move ... unless a house hits the market one block closer.

THE ROSEWOOD CAFÉ, 11:30 a.m. to 9 p.m. daily, 3323 N. 26^th Tacoma, 253.752.7999

Bennett Thurmon had his sights on Tacoma's Union Station for years. The co-producer of the Tacoma Craft Beer Festival wanted to host a more intimate drinking session at the downtown Tacoma historic building. He imagined a classy affair with candlelight and Tivoli lights.

The Washington Beer Commission beat him to it. The official state beer commission will ride the enthusiasm of last week's IPA Fest at the ParkWay into Union Station with 24 Washington breweries pouring 50-plus IPAs at the inaugural South Sound IPA Festival Saturday, Oct. 18. Intimate yes, in terms of the number of breweries and the venue, but the event will be broken into two sessions of 750 attendees each: the first session will run noon to 4 p.m. and the second session from 5:30-9:30 p.m.

Stay tuned for more details.

According to Thrillist, Washington state is the No. 5 state in the nation when it comes to beer.  In fact, Olympia's Fish Brewing and Tacoma's Harmon Brewing Co. even receive shout-outs. Check it:

5. Washington

Washington has long been one of the most formidable beer states, growing the majority of the country's hops and giving hipsters something to drink with Olympia and Rainier, until those breweries sold out like so many grunge bands. We kid, of course, because Washington's home to more than 200 breweries, highlighted by greatness like Seattle's Elysian and Pike, the organic pioneers of Olympia's Fish, Stevenson's powerhouse Homo Erectus-brewing Walking Man, and Tacoma's Harmon. But Washington also achieves greatness with "micro" beers for the masses, brewers like Pyramid and Redhook that bottle inexpensive bombers that help convert the skeptics across the nation to craft beer via the allure of a lower price tag. That, of course, draws the ire of beer snobs...  something that always happens when a local company finds tremendous success. Especially in Seattle. Because popularity is sooooooo lame. But lucky for them, there are enough breweries in the state to let them have a lesser-known go-to pint, and a quality one at that.

Nice.

C'mon Washington! Let's get after No. 4 Michigan, No. 3 Colorado, No. 2 California and No. 1 Oregon.

As News Tribune Lifestyle Editor Sue Kidd reported, the Original Pancake House will open in Primo Grill's old home on Sixth Avenue. According to Kidd, the "Sixth Avenue restaurant will be operated by franchise owners Ryan Medford and Blake Williams who opened the South Hill Original Pancake House in June 2009."

Hmmm ...

If you stand in the intersection of Sixth Avenue and Pine Street, next to the spot where the Original Pancake House will open in November, you could fling a pancake and hit six other joints serving breakfast ... six joints that serve a delicious breakfast.

If I were to stand in the middle of the intersection, I wouldn't be able to fling a fatayer and hit another Middle Eastern restaurant, or punt a Pot-au-feu at a bistro, spike aSpiedini alla Siciliana in front of a ristorante, flick a frikadellar, lob a labskaus. ...

When the X Group bought Engine House No. 9 in June 2011, Tacoma woke up and took notice. Having perfected the flavors at Asado and Masa, the X began tweaking E9's menu. The dessert menu received one of the initial changes. E-9 went from serving premade frozen sweet treats to housemade pastries, courtesy of its sister restaurant, Masa. The burgers received a positive makeover. Specialty runs were added, such as Italian week and Greek month. Families showed up to celebrate special occasions, or recap the week over Friday dinner.

Six weeks ago, Tacoma really woke up to E9. The vintage firehouse that has been serving beer for 40 years added a weekend breakfast. Traditional morning fare shares the long, narrow menu with such innovations as Kobe Joe's Special, Jalapeno Popper Quiche, House English Muffin Bread Sandwich and open-faced omelettes.

E9's sourdough pancake breakfast is particularly satisfying with two large, paper thin dark brown beauties with two eggs and a two bacon or two sausage decision (go bacon).

"The sourdough pancakes are quite amazing indeed," says E9 cook Tony Hedstrom. "There isn't any secret ingredient, however there is quite a bit of magic involved, and her name is Julia Hauntz Brown. We are very lucky to have such an amazing pastry chef like her on our team. She also uses her magic to create monolithic cinnamon rolls. She will cook them in batches of eight - because that's all you can fit on the pan at a time and this is done daily because any rolls not sold at breakfast are consumed by the staff."

Hedstrom couldn't pinpoint the most popular breakfast dish so far, as he believes people haven't made their way completely through the menu.

"If I was forced to name a dish right now, though, it would probably be the cheesy home fries side dish. What's not to like about home fries grilled in jalapeno honey butter smothered in cheese and seasoned to perfection?"

For a list of E9 breakfast items, click here.

ENGINE HOUSE NO. 9, breakfast 8 a.m. to noon Saturday and Sunday, 611 N. Pine St., Tacoma, 253.272.3435