Four hundred and sixty-four comments (since Jan. 9, 2007, thankyouverymuch) are making The You Plate Special run a little slow. So here’s a new thread. This is the place for you to say what’s on your mind, on any food- or restaurant-related topic.
Don’t like Mondays? Please don’t shoot the whole day down. Instead, point your mouth toward Doyle’s Public House, which is testing the theory that everything goes better with bacon. Starting tonight (and every Monday from 8 p.m.-midnight until further notice) Doyle’s will cook and sell three slices of Boarshead naturally smoked bacon for $1.
Doyle’s Public House: 208 St. Helens Ave., Tacoma; 253-272-7468
Ed’s Diner regular monkeybob notes in The You Plate Special:
RIP Bella Vita on 6th Ave…
I just drove by and the sign now says “6th Ave Sports Bar and Grill”…
Sounds like a concept change.
The sports bar has the same telephone number as the failed fine-dining restaurant. A recording gives info on the sports bar’s hours, and notes the place has pool tables and a 12-foot projection screen.
Three-year-old Elliott Amann has type 1 diabetes. He likes Farrelli’s pizza. But pizza and diabetes are generally a bad pairing: Refined flours and carbohydrates in the crust and high fat in cheese and meat toppings raise blood-sugar levels.
So what’s up with Farrelli’s Elliott’s Pizza, a pie that the South Sound restaurants developed for the Tacoma kid? The crust is made with 100 percent whole-wheat flour and adorned with low-fat toppings.
Voila! Diabetic pizza.
On Saturday, all five South Sound Farrelli’s (Tacoma, DuPont, Lacey, Sumner and Parkland) will help raise money for the
…Min Xie, Mingin Xie, Minjie Xie, owners of Tacoma Szechuan, are from China’s Szechuan province, which is grappling with the aftermath of a massive earthquake this month. The sisters are raising money to help people back home.
Pizzeria Fondi will open in Gig Harbor’s Uptown Center on May 30. I enjoyed Fondi’s hearth-baked thin-crust pies when I dined at its Kent Station restaurant last year. Here’s what I wrote:
…
Pizzeria Fondi is a delicious concept from Restaurants Unlimited, parent of Tacoma’s Stanley & Seafort’s and other restaurants. Neapolitan-style pizzas ($9.95-$12.50) bake hot and fast. Charred crusts floated between thin and bready, crispy and airy. All four cheeses in the four-cheese blend spoke up. One appetizer nearly left me speechless: skewers of fontina cheese wrapped in prosciutto ($6.95). Grilled and served
Sonic Northwest Inc., a local franchise of the Midwest Sonic burger chain, says it plans to open the first of at least six drive-ins in Pierce County later this year.
“We are looking [for locations] in Tacoma, Puyallup, Bonney Lake areas now,” said David Orem, a principal of Sonic Northwest.
Orem said Sonic Northwest will announce its first Pierce County Sonic location this summer.
Columbia River king salmon (left, $27.50 per pound).
Copper River salmon (right, $38.99 per pound).
It was a perfect storm: A gloomy opening to Copper River salmon season collided with my growing resentment toward purchasing anything more expensive than a gallon of gas.
Tacoma-area restaurants and markets report limited or zero supplies of the prized catch from Alaska. Some said Monday that they don’t expect any until Wednesday.
I bought an 8-ounce Copper River king filet from Metropolitan Market in Tacoma on Monday. At $38.99 a pound, it wasn’t exactly a bargain, but it was cheaper than what some South Sound fishmongers were charging: $47.69 at Northern Fish Co. on Ruston Way and $49.99 at Johnny’s in Lakewood and Tacoma.
I broiled the fish for mere minutes and served it with caper-butter-white-wine sauce. How was it? Delicious, of course.
Copper River’s ruby flesh glowed like Dorothy’s slippers. When the first tine of my fork hit the fish, the filet didn’t so much as flake apart as glide apart. The flavor and texture – like the oceans and the rivers churned into buttery flesh – made me proud to be atop the food chain.
But at today’s prices, I think last night’s supper might have been my one and only taste of Copper River salmon this season.
Some Ed’s Diner regulars seem to feel the same way.