A scene from the Washington Restaurant Association’s 2002 trade show.
In response to some industry issues, I asked restaurateurs to tell me what they get from their membership in the Washington Restaurant Association. Here are three replies:
 FEED THE GLOVE Food-service workers are required to wear them. What about diners? |
I’ve been eating at buffets for about a week. Somewhere between Old Country and Indian country, I caught a cold.
(I also ate some pretty good buffet grub. My reviews will publish Friday in GO. Here’s a sneak: Little Creek and Muckleshoot casinos, despite the weekend waits. Super Buffet, DuPont.)
I saw a bottle of Purell hand sanitizer at Little Creek
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Yesterday, it was Charlie McManus in the New York Times. Today, it’s Parkway Tavern and Doyle’s Public House in Esquire. The Tacoma wateringholes are featured in the magazine’s Best Bars in America guide.
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Long considered Seattle’s ugly stepsister, Tacoma is now undergoing the nip and tuck of urban redevelopment. Cranes swing over the skyline, and century-old buildings are
 Chef Charlie McManus prepares to roast a whole pig grown and slaughtered specially for Primo Grill. |
My dream of reading my name in the New York Times remains unfulfilled, but I was pleased to see the name of a Tacoma chef in the paper of record today.
For those who can’t get past celeb cook Jamie Oliver talking about killing his own chickens, here’s what Charlie McManus, chef/owner of Primo Grill, says about what
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A while back a caller accused me of eating “weird” un-American food. To which I say: Thanks for reading my work, bubba.
Now read this: DeCaterina’s Market Grill and Bar served me Brussels sprouts the other night. The night before, Woody’s on the Water served celeriac.
As all-American Larry the Cable Guy might say: I don’t care who you are, them’s good eating right there, I tell you what.
Brussels sprouts are one of my favorite vegetables. Celeriac, a root vegetable cousin of celery,
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This year’s Washington Beer Commission Cask Beer Festival promises to be less of a butt-cruncher than last year’s. This year’s affair will be held in Seattle Center’s spacious Fisher Pavilion. If you remember last year’s festival in the split-level Alki Room, you’ll hoist some cheer. The festival happens March 22. Tickets ($35 advance, $40 at the door) go on sale in February.
I’m not sure if this is the dog wagging the tail or what, but: I’m looking for 2-for-1 specials, buy-one-get-something-free deals and the like. Eligible promotion dates: Feb. 29, 2008 through … as long as you can afford to offer the deal. My request is tied to a Leap Year edition of the GO section. We get an extra day this year, so I’m looking for extra things. Promotions that start on Leap Day, Feb. 29. Not a day before, please.
There’s a new sign in the window at 933 Market St. in downtown Tacoma — the former location of the South Sound Garage, the short-lived nightclub and steakhouse-that-never-was. A liquor license notice taped to the door announces Juno Bar and Grill. More details as I get ‘em….
Meantime, over by Tacoma Mall — the place where all those downtown businesses fled oh so long ago — chef/owner Bill Trudnowski and partner John Howie are “furiously working on
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