Browsing the "Food/Drink" Category

Culinary Incubation at the Free-Range Kitchen

April 16th, 2013 | by Grace Heerman

Having experienced the ups and downs of small-time food production firsthand, Bridgett Crews and Krista Keithly of the Hilltop Pop Shop are paying it forward and helping others find success with their latest culinary innovation, The Free-Range Kitchen

The Pains of Drinking Locally

October 29th, 2012 | by Daniel Rahe

When pondering the beers that are actually brewed in Tacoma’s city limits, many beer enthusiasts might lower their countenance and take on the posture of someone suffering from mild gastric distress. It’s a discomfort that isn’t often spoken of in a city that’s so fiercely supportive, insular, and defensive. But the discomfort is there

The Commons on Fire: Comestible Creativity Sparks at Pacific Lutheran University

June 11th, 2012 | by Jason Sipe

It's not the easiest thing to find culinary innovation in Tacoma but that's not to say it doesn't exist. In fact, it's often hiding right under our noses, in unassuming neighborhoods, and in this case, at a school without an actual cooking program: Pacific Lutheran University, located in Tacoma’s Parkland neighborhood, has jumped on the emerging interest in food and has been steadily cultivating and harboring the culinary passion of students and staff alike

Cocktail Roundup: Drinking with Tacoma’s Establishment

May 7th, 2012 | by M.L.Flanagan

Restaurants like Harbor Lights, Stanley and Seafort’s, and Johnny’s Dock have been around the block for a long while and have clearly stood the test of time. Where other restaurants could not survive the throes of the economic downturn or increasingly high rents and food costs, these have thrived

Don’t be Scared, it’s just a Vegan Bake Sale

April 9th, 2012 | by Katy Evans

It may very well be a fact that the majority of vegans suffer tremendous sweet teeth to the point where they created their own day, World Wide Vegan Bake Sale Day, just to celebrate all treats baked in the vegan way. Or perhaps it's a devious tactic to win more sympathizers to their cruelty-free agenda. Either way, stop resisting

Cocktail Roundup: Marrow & Maxwell’s

March 29th, 2012 | by M.L.Flanagan

While craft cocktails are still a niche in the City of Destiny, bars and restaurants like 1022 South, Marrow, Maxwell’s, and others are helping to cultivate a culture of educated cocktail imbibers that is growing the demand for artfully curated drinks. As demand for quality increases with education about craft cocktails, it is my hope that it won’t be long before there is a public outcry against commercial sour mix and icky neon pink maraschino cherries that have for so long occupied space in Tacoma’s cocktail tradition.

From the Bar Stool

March 20th, 2012 | by Sarah Berkley

epicurean // 1022 South : From the Bar Stool Every Tuesday it’s as if a little sliver of the Ice Age descends upon 1022 South, minus the hoarfrost and woolly mammoth tusks. It’s when proprietor Chris Keil summons 150-pound blocks to his small cocktail bar and takes to them like a man possessed. Possessed, specifically, with a very sharp chainsaw

#1022love for 1022 South

March 9th, 2012 | by Katy Evans

As many of you have heard, one of our favorite places has been grievously defiled. 1022 South's gorgeous bar was robbed on March 9th, thieves making off with approximately 40 bottles, many nearly impossible to replace

State of the Food Union

February 10th, 2012 | by Jason Sipe

The restaurant scene in Tacoma looks a lot like a teenager; but look a little deeper and there you’ll see flashes of maturity and ingenuity swimming amidst its efforts to fit in and avoid rocking the boat amid its peers

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