Harbor Inn, or just “The Inn” as it’s called in Gig Harbor, closed Sunday after 32 years in business.
“I’m 75 years old,” said Bob Drohan, who owns the restaurant with his wife, Gail. “It’s just that time.”
The Peninsula Gateway reports that The Inn’s three cooks walked off the job on July 4. The restaurant has been for sale for three years, the newspaper said.
The restaurant’s unused food will bne donated to the FISH food bank, the Gateway said.
The Harmon’s Otterberry wheat beer, on my deck.
Two hundred bucks, per person, gets you “unlimited dining” from “60 of the most delectable restaurants and beverage retailers” in the South Sound Friday night at Point Defiance Zoo & Aquarium’s Zoobilee black-tie fund-raiser.
Reading between the FAQ lines — “For safety’s sake please designate an alcohol-free driver” — I guess aquarium dwellers won’t be the only ones drinking like fishes.
Seeing as how I’ve got a view to pay for, I spent $11 instead and got a half
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Jerky: The other artisan meat
I told my editors that jerky fell into my lap. Actually, it fell into Ed’s Diner by way of my e-mail.
An Ed’s Diner regular asked if I’ve ever made jerky. I asked you on Ed’s Diner. A bunch of you weighed in.
I was off to story land.
I even produced a video of my blog-driven South Sound jerky odyssey.
So, thanks!
Here’s one of those times when my reviewer’s anonymity conflicts with my reporter’s need for access: I’m writing a story about the artesian wells from which a couple of Olympia restaurants draw their water.
Do you drink the water at The Spar or King Solomon’s Reef?
I like it. But I’d like to know what those restaurants’ customers think, and I can’t interview diners in person.
So, who drinks the water at The Spar or King Solomon’s Reef?
Did you know that fancy restaurants in San Francisco and New York have stopped serving bottled
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Corina Bakery doesn’t look like this anymore.
Corina Bakery closed for remodeling June 16. It re-opened today.
Wow.
The former 650-square-foot bakery is now a 1,300-square-foot bakery. The biggest changes: seating — four retro chrome tables and 16 chairs, plus a chocolate sofa and two vanilla chairs in a draped-off lounge-like seating area.
To accomodate the expansion (including a spiffy new handicapped-accessible toilet), Cornia’s kitchen moved up stairs. I spotted Corina’s KitchenAid and Hobart mixers through the second-story window. Co-owner Walter Gaya said you can see
…Twenty-five percent of "leisure travelers" surveyed said food is central to their travel destination choices.
Sixty-three percent like to experience a range of local cuisines.
Sixty percent are inclined to spend more on food and beverages.
Forty-six percent seek out regional wine and spirits.
For "deliberate culinary travelers" – the words of the surveyors, the National Restaurant Association and the Washington State Department of Community, Trade and Economic Development – the percentages are 51, 85, 81 and 79.
The survey ranked Washington in the top 10 states for wine travelers.
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Sushi just pulled into Freighthouse Square.
If you’ve got tickets for “Walking with Dinosaurs: The Live Experience” (seven shows, today through Sunday at the Tacoma Dome), you might work up a pre-theater appetite. Direct your snarls, snaps and sharp teeth toward Freighthouse Square, if you will.
Freighthouse Square isn’t the fossil I’ve been led to believe. Nor did I absorb the collective aroma of stir-fry, fish and chips and fried falafel in the food court. I can’t seem to get the smell of Subway’s baking bread out of left
…On Friday, I wrote this about 45-year-old Faith Dairy in Friday’s GO section:
The dairy’s drive-through qualifies as a restaurant amenity in my book, wherein this note also resides: "Best darned airy ice cream I’ve ever eaten." I normally prefer dense ice cream, but Faith’s had luscious appeal: light but creamy, lifted by air but not over-whipped with air. Great flavors: almond-praline, butter brickle, cherry-vanilla, orange-pineapple; $3.50 per quart.
Today I write that you’d better get to the drive-thru by this weekend. It, and the dairy, are closing for good.
The dairy’s cows have
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