Recently we were featured in a nice article in the Weekly Volcano newspaper that I wanted to share:
"Pacific Grill serves an amazing happy hour.
In fact, the Best in Tacoma as voted by Weekly Volcano readers. And, it's one of the few restaurants in downtown Tacoma that offers free wi-fi. My plan yesterday: dart into Pacific Grill, partake in their excellent happy hour, blog quickly and head back into the night.
So there I sat. At Pacific Grill's corner window table. Pecking away at my laptop. Diners in slacks, suits and ties dined, by candlelight, around me. Sharing anniversary kisses. Toasting birthdays. Soaking in Pacific Grill's elegance. Me? In jeans, with my laptop open, adding a blue, annoying glow to PG's refine atmosphere. Nice, huh?
The thing is owner Gordon Naccarato and his crew made me feel welcomed. And the happy hour food held a tight grip on me.
Whether you're out with the gang bar-hopping or looking for a rendezvous with that significant someone, the kitchen's sophisticated, creative bar menu is sure to impress. The decor is stunning — 17-foot high exposed beam ceilings, glowing sealifeartforms and intimate lighting — but what truly sets Pacific Grill apart as happy hour destination is the food. Anyone can attempt to create a hip atmosphere, and serve discounted beer and wine, but they'd be crazy to try to offer 50 percent off such bar menu items items as Asian baby back ribs, barbecued oysters, Vietnamese bahn mi, Kob hot dog sliders, Cuban sandwich, meat candy and more.
My favorite is not discounted for happy hour. The steak and eggs ($19.95) — grilled petite beef tenderloin, tender enough to cut with the edge of a fork, topped with raw American Sevruga caviar (eggs — get it?), chives and crème fraiche.
On the side, arugula and crispy potato shreds dressed with a Worcestershire vinaigrette. The care that was given the center of the plate carried over to its side, so that nothing was wasted, ignored or forgotten."
Ron Swarner--The Weekly Volcano
I've been doing that dish since the early 90's and glad it still is relevant. Bob Evans the Hollywood Mogul/Producer used to order it at the Monkey Bar where I was chef in Hollywood--and then send it back every time "cause there wasn't enough caviar on it!"
Jack Nicholson his friend was one of the owners so of course we didn't question Bob about the caviar--but he easily got double what he paid for.
Happy hour: Monday-Friday 2-6 p.m., Saturday 5-6 p.m., Monday-Thursday 9-10 p.m., Friday and Saturday 9-11 p.m.