Pastiche Wine Bar opened Saturday on Sixth Avenue. The wine bar occupies one half of what formerly was Il Fiasco (Beyond the Bridge Café occupies the other half of the former Il Fiasco space).
This is a second wine venture for owner Linda Gair, who also has owned Gig Harbor’s Keeping Room wine and gift shop for 20 years with husband Bruce. Gair opened Pastiche with business partner Art Britton. Click “more” to read details of the new wine bar that offers a tapas menu and soon will host live music and dancing.
Pastiche’s menu, Gair said, is mostly tapas plates – small, shareable assortments of meats, cheeses, spreads and focaccia bread sandwiches. Affordability is an aim here. The costliest menu item is $10. Desserts and appetizers will come with wine pairing recommendations. Gair characterizes the menu as cocktail party food, as opposed to dinner party fodder. The brief menu reflects an Italian-European sensibility. Focaccia and desserts come from Seattle company Dolce Europa. Here’s something I liked: they’ll be serving cheese from Beecher’s Handmade Cheese.
The wine program at Pastiche aims to hit every level of oenophile. I appreciate that they’ll serve half pours – three-ounce glasses – of any wine they serve by the glass at half the cost of the regular six-ounce pours, which are priced from $6-$15 per glass. Half pours are ideal for sampling a range of wines without a heavy commitment; or if you’re a light drinker, a half pour just might hit the sweet spot.
Northwest wineries play heavy on the wine list, but European and Australian bottles also show up. The wine bar is licensed for take-out wine purchases, as well.
Here’s something curious: the wine bar is marketing itself as a dance venue with live music. A dance floor can hold 20 couples dancing comfortably. Britton said Pastiche does not yet have any musical acts booked, but when they do offer live music, it will be light jazz, classical, soft rock or danceable tunes.
Interesting tidbit: Pastiche will use a gas preservation system to keep its wine fresh. Said Gair, “We’ll use an argon gas as a preservation system. It does not mix the wine, it puts a layer of gas on the wine so that is doesn’t oxidize. From that system, every glass is a fresh glass. I have a hard time going into a restaurant or wine bar and seeing tons of bottles on the counter. Even if you pump them, you (can’t preserve them for long). For the customer, our wines, you can be assured, will be fresh when you get them.”
Pastiche … A Wine Bar: Sip, Savor, Dance
Where: 2715 Sixth Ave., Tacoma
Hours: (tentative) 3 p.m.-11 p.m. Mondays-Thursdays, 11:30 a.m.-11:30 p.m. Fridays-Saturdays, Closed Sundays.