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Tag: Anthony’s Restaurants

July
23rd

Drop-in dining: Dinner is where the hearth is

Chef Tony Radanovic shows off his Yukon gold potato-crusted halibut and raspberry sorbet on the patio at Anthony’s Hearthfire Grill. (Tony Overman/Staff photographer)

By Craig Sailor
Staff Writer

Dining at Anthony’s Hearthfire Grill blurs the line between water and terra firma. And only a brief stop in the kitchen separates the fish on your plate from their still-swimming brethren a few feet below your perch.

Hearthfire, the three-year-old restaurant at the very northwest tip of the Port of Olympia peninsula, occupies the spot that once belonged to Genoa’s. Windows so big that they seem to defy physics frame Budd Inlet and the Olympics. Translucent sailboats ply the waters as curious seals watch diners on the outdoor deck. Friendly humans wave from their standup paddle boards.

Anthony’s is the well-known regional seafood chain with properties from Bellingham to Bend, Ore. An Anthony’s HomePort is just west of Olympia Farmers Market and another is at Tacoma’s Point Defiance. An associated seafood company works directly with local fishermen and shellfish growers.
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March
2nd

Bivalvepalooza: Oysters play big on Anthony’s menu in March

Anthony’s Oyster Festival continues through March. PIctured here is the oyster sampler, which comes with Olympia, Pacific, kumamoto or other oysters, depending on what’s fresh daily.

Olympias are the tiny ones. Pacifics are the jagged, oval ones. The kumamotos are shallow and fluted. I love delving into oysters identification and investigating the briny, tangy nuance of their flesh and liquor.

Through March, Anthony’s restaurants are digging deep into West Coast oysters. A month-long oyster menu offers a daily selection of fresh oysters on the half shell and more than a dozen entrees with oysters as the starring bivalve.

I stopped in at the Point Defiance Anthony’s. Here’s what I ate … Read more »