I just got this email alert from Crown Bar:
“Join us at the Crown this Wednesday (Nov. 24, 2010) night to unwind before the family gathers on the day of thanks. Dino will be mixing ‘The Waddle’ made with Wild Turkey, Wild Turkey Honey liquor, fresh cranberry juice and fresh apple cider. We’ll be serving all of your favorite street food and for blue plate special, it’s burger-rama.”
Click “more” to read about the stellar Wednesday night burger discounts (aka burger-rama), my love for the Crown’s mushroom-Swiss burger and to read about a Pimm’s rosemary cocktail and a fresh blackberry Sidecar I recently enjoyed at Crown.
The burger-rama is what I love about Crown Bar on Wednesday nights: All burgers, featuring Washington-raised organic beef, are $7.95. That’s a steep discount considering the regular burger prices range from $12-$13. If you haven’t yet been to Crown Bar, it’s a warm, inviting pub (21 and older only) that brings a Tacoma twist to a Belfast pub of the same name. The food is dressed-up International street eats with flavorful punches and local ingredients sourced by Chef/Owner Charlie McManus, who also owns Tacoma’s Primo Grill. Dark wood tables, moody lighting and comfortably-spaced tables make for a cozy environ. Walk in and seat yourself. If you wander in during happy hour, you’ll be rewarded with a $5 menu of exceptional food values (my top happy hour pick: currywurst).
On a visit to Crown earlier this month for my TNT Diner Bar Burger Noshdown story (watch for it in December), I bit into a decadent mushroom-Swiss burger that was full of beefy flavor from meat sourced by McManus from Thundering Hooves, a Walla Walla farm that raises grass-fed cattle. The patty erred on the side of lean (read: slightly dry), but became more unctuous from two slices of melted Swiss, sautéed mushrooms and a tangy smear of house sauce. Crunchy, fresh lettuce, tomato and red onion finished the burger along with house-made pickles that I’m absolutely in love with (they come on the other burgers, too). Crown Bar’s pickles waft of aromatic flavors I cannot identify. I’ll be asking Chef/owner Charlie McManus how he makes them (stay tuned). My thoughts: The only thing that would have made the burger better would have been a buttered, grilled bun; the soft bun means the burger, overall, tasted a touch too mushy for me. You might consider asking for a grilled bun if you like more crunch to your burger like I do.
More reason to like Crown’s burgers: A side of chipotle-kissed ketchup made quick service out of the skins-on fries that are crispy, creamy and delicious.
Mixologists at Crown continue to impress. Early this year, for my story about Crown’s Happy Hour, my lips stung after a quenching sip of the Thai Tiger ( 8.50), which was lemon and ginger infused coconut milk, muddled with serrano chilis, limes and vodka. The longer it sits, the spicier it gets. Beware.
I remember a basil gimlet ($8.50) I sipped earlier this year, made with fresh limes, fresh basil, and Tanqueray rangpur (lime flavored gin), that perfumed my palate with puckery herbal bliss. And in September, I had a blackberry muddled sidecar ($8.95) that made me wish that blackberries were seasonal all year round, if only to sip that drink made with those fresh berries in the middle of January (if only…). When I visited earlier this month, Crown Bar offered yet another cocktail that I’d like to recreate at home. It was Pimm’s liqueur ($8) infused with rosemary and a sour limeaid.
Where: 2705 Sixth Ave., Tacoma
Info: 253-272-4177 or http://www.crownbartacoma.com
Open Wednesday: The Crown Bar will be open Wednesday Nov. 24 for a pre-Thanksgiving party. Hours are 5 p.m. to midnight. Happy hour is 5 p.m.-6:30 p.m. and 9:30 p.m.-close.