You read that right. Thai sushi is what it sounds like. It’s catching on from LA to FLA.
It’s coming to Tacoma in the form of Thai Tea, which calls itself an authentic Thai and sushi bar. It’s under construction on the corner of 12th Street and Union, near the new Forza. The sign on the door says Thai Tea will open this spring.
Has anyone had Thai sushi?
Amid a tottering economy, rising inflation, increasing unemployment and a housing market meltdown, waiters, beauticians and pet groomers report that customers are growing tightfisted.
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On a typical Saturday night, Brian Best once earned as much as $200 in tips as a server at Bubba Gump Shrimp Co. at Universal CityWalk. Since the fall, Best’s tip take has slid to about $120 on a weekend night.
“People just don’t have the money. They will go out to eat, but won’t tip as much,” Best said.
He now gets 10% to 15% of what his
Maxwell’s Speakeasy + Lounge is now open on the ground floor of The Walker, the modernized, condo-ized vintage apartment building in the heartof Tacoma’s downtown condo country.
Troy Christian and Sean Quinn, El Gaucho veterans who launched Asado and Masa before splitting with X Group Restaurants, are the team behind Maxwell’s. Matt Colony, formerly of Pacific Grill and The Beach House at Purdy, is the chef.
Maxwell’s has easy-going, upscale style. Diners are greeted by chain-draped chandeliers and gauzy curtains that made me feel like I’d stumbled into a flapper’s dressing room. Low
…Whether they were off-white, beige, tan, black or clear, green is the popular color for disposable knifes, forks, spoons, take-out containers and drinking cups.
That’s green, as in recyclable, bio-degradable and all-around earth-friendly.
Such were the take-out utensils, containers and bags that bloomed in the aisles of the Northwest Foodservice Show at the Washington State Convention & Trade Center in Seattle on Sunday and continuing today.
Manufacturing ingredients for these items include sugar cane, potatoes, corn starch and wheat – all sustainable resources. They’re recyclable, compostable and, in come cases, biodegradable.
Some products
…  Stadium Bistro’s Weikels: Peter Jr., Peter Sr. and Catharine. RECENTLY ON ED’S DINER Recouping when a restaurant goes out of business Tiny Infinite Soups extends big gift-card offer |
Peter Weikel Jr., who manned the kitchen at the former Stadium Bistro, is now cheffing at Green Turtle in Gig Harbor. Weikel was recently a runner-up for a gig at the Greater Tacoma
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While rising rice prices make many people unhappy, Scoring bags of rice is something to smile about these days.
Rising prices and limited availability of rice are affecting South Sound restaurants.
Cash and Carry, a wholesale warehouse store where many restaurants purchase bulk ingredients like rice, starting limiting rice purchases to two 50-pound bags per customer this week.
"We’re allocating rice right now – the same as Costco and everyone around me has been doing" Randy Drake, manager of the warehouse store on Tacoma Mall Boulevard. "We’re lucky
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The Swiss: 15 years and going strong.
The Swiss Pub celebrates its 15th anniversary on Monday, and by the looks of the special menu, chef/co-owner Gayl Bertagni will be firing up her way-back machine.
"We’re going to serve some of the foods we opened with," Bertagni said, noting that The Swiss had little more than a microwave for its first three weeks of operation in 1993.
Among Monday’s menu specials that harken to 1993: microwaved cheese pizzas and "nacho chips with that waxy cheese – you know
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South Sound chefs who want a taste of Kelli Estrella’s cheeses can meet the cheesemaker next month at Primo Grill, as local chefs and farmers try to forge a collaborative.Kelli Estrella won’t be at Tuesday’s chefs and farmers meet-and-greet. update.
A group of South Sound chefs and farmers is looking for local chefs who want to cook and serve local, sustainable produce and meat. They want to form a Tacoma cell of the Seattle chapter of Chefs Collaborative, a national farm-to-table nonprofit that helps chefs and farmers work
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