Tacoma Restaurant:: Pacific Grill:: Home

Now Open Sundays

jacob@pacificgrilltacoma.com (Jacob Rose) — Sat, 06 Apr 2013 22:59:56 +0000

BIG NEWS AT PACIFIC GRILL!

CLICK HERE to view our Happy Hour Menu

Donation Requests

jacob@pacificgrilltacoma.com (Jacob Rose) — Mon, 10 Sep 2012 18:09:44 +0000

Classics Café

jacob@pacificgrilltacoma.com (Jacob Rose) — Tue, 24 Jul 2012 19:26:43 +0000

Now Open at LeMay - America's Car Museum

Take a snack break while strolling through the new museum or just stop by for lunch and take in one of the best views in town.

The café is open to the public (no museum admission required)

during regular museum hours.

10am- 5pm, 7 Days a Week

Classics by Pacific Grill MENU

2702 East D Street

Tacoma, WA 98421

(253) 683-3979

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Find us on Google+

Mobile Site

joshua@pacificgrilltacoma.com (Joshua Hardwick) — Tue, 12 Apr 2011 19:11:33 +0000

Check out our new site on your mobile phone.

Holidays

joshua@pacificgrilltacoma.com (Joshua Hardwick) — Wed, 12 May 2010 18:08:35 +0000

In cases of high traffic holidays and special occasions, Pacific Grill reserves the right to block online reservations for large parties. Please call us directly to make your arrangements. Also, please keep our Special Closures and Holiday Hours in mind when making your reservations!

Special Closures:

New Years Day
Memorial Day
July 4th
Labor Day
Christmas Day

Lunch Closures:

January 2nd

July 5th

November 23rd

December 24th (Dinner 5pm-8pm)

December 26th

December 31st

Special Hours:

Easter Brunch (10-3)
Mother's Day Dinner (3-9)
Thanksgiving (2-7)

Christmas Eve (5-8)

New Years Eve (5-Midnight) last seating 10:45pm

Happy Hour

jacob@pacificgrilltacoma.com (Jacob Rose) — Mon, 30 Aug 2010 21:35:16 +0000

HAPPY HOUR

ALL DAY!

Pacific Grill features the longest running Happy Hour

& the largest Happy Hour menu available in the Puget Sound region!

Monday - Thursday 11:30am - 10:00pm

Friday 11:30am - 11:00pm

Saturday 5:00pm - 11:00pm

Sunday 4:00pm - 9:00pm (minors allowed in dining room for Happy Hour)

Happy Hour Menu

50% off the Bar Menu!

Pacific Grill was named Best Happy Hour

in the King5 Best of Western Washington contest!

View our Happy Hour Menu

HERE

**Our Happy Hour is available in the Bar & Lounge Monday - Saturday 21+ only

Sunday: All-Ages with dining room seating 4pm-9pm

Reservations are not accepted for Bar or Happy Hour dining.**

Pacific Grill's Cheese Toast

joshua@pacificgrilltacoma.com (Joshua Hardwick) — Wed, 09 Jun 2010 08:00:00 +0000

Serving Size: 8

Ingredients

2 Pounds Brussels Sprouts

1/4 Cup Canola or Olive Oil (or rendered duck fat)

2 Large Carrots, diced ( approx 1 cup)

3 Large Stalks Celery, diced ( approx 1 cup)

1 Medium Onion, diced

1/4 Pound Pancetta, cut into 1/4 -inch dice

1 Teaspoon Sea Salt

Freshly ground pepper to taste

1 Dash White Balsamic Vinegar (or other good quality white vinegar)

Breadcrumbs (optional)

1 Pound Cheese, any varieties, cubed

3 Garlic Cloves, minced

1/2 Cup Dry White Wine

1 Pinch Salt and Pepper, to taste (only if needed)

For Toast and Melted Tomatoes:

24 Slices Pain Rustique, sliced and grilled

1 Ounce Olive Oil

8 Plum Tomatoes, roasted and chopped coarsely

8 Fresh Basil Leaves, julienned

8 Tablespoons Extra-virgin Olive Oil 4 Teaspoons Garlic, chopped

1 Pin Crushed Red Pepper, to taste

Method

• Gather 1 pound of cheese pieces (any variety: Gruyère, goat, brie, fontina, although too much blue

cheese and it will predominate) cut off any mold or very hard rinds, and cube into 1” pieces

• In the bowl of a food processor, add the cheeses, garlic cloves, about 1/2 cup of dry white wine and

a big grinding of black pepper. Process for 30 seconds or so, until the mixture is creamy but not too

soft

• Salt is usually not needed, but taste the mixture and add some if it is

• Pack it into a small container that will fit the amount of cheese. It also can be frozen

• The fromage fort is ready to use now, either served cold or spread on bread and broiled for a few

minutes. Broiling will brown the cheese and make it wonderfully fragrant

• Grill pain rustique with some olive oil until golden and charred a bit

• Spread the fromage fort onto the grilled bread and set under the broiler until cheese is golden

• Add some chopped oven-roasted tomatoes and olive oil in a saute pan. Heat up, until hot add the

basil

• Garnish the hot cheese toast on a plate with some of the roasted tomato, piling it up on the cheese

toast, cross with the other toast, and add some of the tomato sauce to the plate here and there

• Drizzle the toast and tomato with some extra-virgin olive oil, and a sprinkle of chopped Italian

parsley

Adapted from a recipe by Jacques Pépin, Food & Wine Magazine

Yield: 2 1/4 cups

Start to finish: 10 minutes [not counting the overnight melting of the tomatoes]

Serving Ideas: The cheese mixture can be served cold on crackers too. Delicious.

Gingerbread Pudding Cake

joshua@pacificgrilltacoma.com (Joshua Hardwick) — Wed, 09 Jun 2010 08:00:00 +0000

Serving Size: 4 to 6

Ingredients

4 teaspoons parmesan reggiano cheese

2 slices apple-smoked bacon

4 dates-pitted

salt & pepper to taste

toothpicks

fresh italian parsley,

for garnish

1 1/4 cups all-purpose flour

1 teaspoon ground ginger

3/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon cloves

1/4 teaspoon salt

1/4 cup unsalted butter, room temperature

1/4 cup sugar

2 tablespoons beaten eggs

1/2 cup molasses

1/2 cup water

3/4 cup packed light brown sugar

1 1/2 cups hot water

5 tablespoons unsalted butter, melted

Method

•• Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish. Whisk flour, ginger, baking

soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl

• Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in

egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup

• Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat

until all separate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over

the top

• Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of

batter (don’t worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top,

about 45 minutes

Serve warm with whipped cream.

Recipe from Pastry Chef Diane Terry formerly of The Beach House in Purdy.

Recipe featured in Bon Appétit Magazine, dated December 2007.

Pacific Grill Urban Bourbon

joshua@pacificgrilltacoma.com (Joshua Hardwick) — Wed, 09 Jun 2010 08:00:00 +0000

Serving Size: 1

Ingredients

4 teaspoons parmesan reggiano cheese

2 slices apple-smoked bacon

4 dates-pitted

salt & pepper to taste

toothpicks

fresh italian parsley,

for garnish

¼ ounce orange, sliced

¾ ounce Cointreau (orange liqueur)

2 ounces Bulleit Bourbon

Method

• Muddle the orange slices.

• Add the Cointreau and bourbon.

• Stir and pour over ice.

• Garnish with an orange peel.

Note: Bulleit Bourbon is a grown-up taste. Its pronounced smoky flavor adds serious character to any drink..

Carol’s Margarita

joshua@pacificgrilltacoma.com (Joshua Hardwick) — Wed, 09 Jun 2010 08:00:00 +0000

Serving Size: 1

Ingredients

4 teaspoons parmesan reggiano cheese

2 slices apple-smoked bacon

4 dates-pitted

salt & pepper to taste

toothpicks

fresh italian parsley,

for garnish

½ ounce fresh lime juice

½ ouce Pomegranate puree (or substitute Pomegranate juice)

1 ½ ounce Tequila infused with black peppercorns (see below)

1 ounce sour mix freshly made

(mix lemonade with fresh grapefruit juice to make sour mixer)

Method

• Shake ingredients together and serve in a salted bucket glass

Black Peppercorn Infused Tequila

½ cup whole peppercorns

1 bottle (a fifth) of tequila reposado

• For the tequila, use a good reposado—white Tequila won’t work for this recipe. At Pacific Grill, we use

Cazadores.

• Combine the peppercorns and the bottle of tequila.

• Let steep for at least three days, but it improves with age.

• Steep for a week if you can wait that long.

Pacific Grill Poinsettia

joshua@pacificgrilltacoma.com (Joshua Hardwick) — Wed, 09 Jun 2010 08:00:00 +0000

Serving Size: 1

Ingredients

1 pinch salt

1 pinch cayenne

1 pinch nutmeg

½ teaspoon cinnamon

1 teaspoon sugar

1 pinch paprika

1 pinch allspice

1 pinch clove

1 dash maple syrup

1 cup pecan halves (halves and pieces)

olive oil spray, to coat

½ cups pomegranate juice

1 oz. citrus flavored vodka

½ oz. Cointreau liquor starfruit or orange slices for garnish]

Method

• Combine the liquids in a cocktail shaker with 1 cup of ice

• Shake until the shaker is frosted and you can name all of the reindeer

• Pour into a martini glass and garnish with a slice of starfruit [pretty!] or orange [practical!]

Options:

• If you like your cocktails on the sweet side, increase the amount of pomegranate juice.

• A nice taste twist can be made by using pomegranate-tangerine juice.

This can be found in the Organic section of most local grocery stores.

• If bubbles tickle your fancy, add a splash of champagne or soda just before serving.

Pacific Grill's Pumpkin Mousse

joshua@pacificgrilltacoma.com (Joshua Hardwick) — Wed, 09 Jun 2010 08:00:00 +0000

Serving Size: 4 to 5

Ingredients

4 teaspoons parmesan reggiano cheese

2 slices apple-smoked bacon

4 dates-pitted

salt & pepper to taste

toothpicks

fresh italian parsley,

for garnish

2 tablespoons dark rum

1 teaspoon powder gelatin or 1 sheet of gelatin

¼ cup granulated sugar

¼ cup light brown sugar

1 ½ cups pumpkin puree

1 egg yolk

¼ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Pinch ground cloves

Pinch of ground ginger

¼ teaspoon salt

¾ cup heavy cream

¾ teaspoon vanilla extract

Method

• In a heat proof bowl sprinkle the gelatin over the rum. Let stand for at least 10 minutes.

• Combine all dry ingredients together in a large bowl, incorporating by hand to ensure the sugar is

free of lumps.

• Mix the pumpkin puree and egg yolks together. Whisk in dry ingredients.

• Heat rum and gelatin over a water bath until gelatin is dissolved.

• Meanwhile, whisk heavy cream and vanilla in the bowl of a stand mixer until soft peaks are formed.

• Whisk rum mixture into pumpkin puree.

• Carefully fold whipped cream into pumpkin with a whisk, do not over mix or mousse will begin to

deflate.

• Scoop with an ice cream scoop into serving glasses and garnish accordingly.

Author: Pastry Chef Erin Powell

Pacific Grill's Berry Shortcake

joshua@pacificgrilltacoma.com (Joshua Hardwick) — Wed, 09 Jun 2010 08:00:00 +0000

Serving Size: 10

Ingredients

4 teaspoons parmesan reggiano cheese

2 slices apple-smoked bacon

4 dates-pitted

salt & pepper to taste

toothpicks

fresh italian parsley,

for garnish

Shortcake Ingredients

2 cups flour

1 tablespoon baking powder

3 tablespoons sugar

1 dash salt

1/2 cup chilled butter, cut into 8 pieces

3/4 cup whipping cream

Filling Ingredients

4 pints strawberries

1/4 cup sugar

2 cups whipping cream, whipped

10 shortcakes, recipe follows

Method

Shortcake Method

• Sift flour, baking powder, sugar & salt into medium mixing bowl. Rubbing between fingers or cutting with crossed knives or pastry cutter, work butter into dry ingredients until mixture forms consistency of cornmeal, with few larger lumps of butter left intact. Add half of cream & stir into dry ingredients with fork. Add remainder of cream, bit by bit, until mass forms that pulls cleanly away from bottom & sides of bowl. You may not use all of the cream.

• On lightly floured work space, quickly & lightly knead dough until smooth & cohesive. Gently roll out 1/2-inch thick. Cut out biscuits with 3-inch biscuit cutter or lightly floured juice glass. Gather leftover dough together, knead again briefly & roll out again. Cut remaining biscuits.

• Place biscuits on unbuttered baking sheet & bake at 400o until light-brown & slightly crusty, about 10 to 15 minutes. Remove from oven & cool slightly before splitting & serving.

Assembly Instructions

• Cut strawberries in half & toss with sugar. Set aside 1/2 hour.

• Split each shortcake while still warm. Spoon plenty of strawberries over bottom of each shortcake, top with generous spoonful of whipped cream & set top half of shortcake on top.

Pacific Grill's Apple Sauce with Fennel

joshua@pacificgrilltacoma.com (Joshua Hardwick) — Wed, 09 Jun 2010 08:00:00 +0000

Serving Size: 8

Ingredients

4 quarts sourdough bread -- thickly sliced and grilled

1/8 cup olive oil

1 1/2 onions, diced

1 tablespoon fresh garlic, minced

1/2 head celery, diced

1/4 pound shiitake mushroom, sliced

1/4 pound mushrooms, sliced

1/4 pound chanterelle mushroom, sliced

1/2 pound unsalted butter

3 cups chicken stock, or turkey if available

1/4 cup Italian parsley, chopped

1/4 cup fresh sage, chopped

1/16 cup fresh rosemary, chopped

1/16 cup fresh thyme, chopped

1 1/4 whole bay leaves

1 pinch dried thyme

1 pinch dried oregano, crushed

1 chicken bouillon, or more to taste

Salt and pepper, to taste (if needed)

5/8 fluid ounce extra virgin olive oil

1 fennel bulb -- diced

6 apples -- peeled cored and chopped

1/8 pound unsalted butter

1/8 teaspoon allspice

1/8 teaspoon ground clove

1/8 teaspoon ground cardamom

1/3 teaspoon ground nutmeg

1/3 teaspoon vanilla extract

1/3 pound light brown sugar

1/16 cup granulated sugar

1/2 cup apple cider

1/8 cup Tuaca liqueur

Method

• In a large pan add the oil and heat. Add the fennel, and saute until golden brown.

• Add the butter and let it brown slightly, then add the apples, and saute for 2 minutes or so.

• Add sugar and spices, and cook for another minute.

• Add the cider and Tuaca (be careful not to ignite if cooking over gas.)

• Continue cooking until apples are soft but not too mushy.

• Cool thoroughly, and refrigerate until needed.

• Gently reheat before serving.

Pacific Grill's Cranberry Vinaigrette

joshua@pacificgrilltacoma.com (Joshua Hardwick) — Wed, 09 Jun 2010 08:00:00 +0000

Serving Size: 6

Ingredients

4 teaspoons parmesan reggiano cheese

2 slices apple-smoked bacon

4 dates-pitted

salt & pepper to taste

toothpicks

fresh italian parsley,

for garnish

1 cup cranberries, coarsely chopped

2/3 cup extra virgin olive oil

2 tablespoons raspberry vinegar

1 shallot, chopped

½ cup cranberry juice

1 tablespoon maple syrup, to taste

salt and pepper, to taste

Method

• Chop the cranberries in a food processor until coarsely chopped

• Add to a bowl

• Add the other ingredients and mix well. Chill until ready to use

Sugar Snap Pea Vinaigrette

joshua@pacificgrilltacoma.com (Joshua Hardwick) — Wed, 09 Jun 2010 08:00:00 +0000

Ingredients

4 teaspoons parmesan reggiano cheese

2 slices apple-smoked bacon

4 dates-pitted

salt & pepper to taste

toothpicks

fresh italian parsley,

for garnish

35% sugar snap peas & 65% shucked frozen peas

Equal parts:

shallots

garlic

thyme

parsley

mint

cilantro (very little)

salt & pepper to taste

balsamic vinegar

extra virgin olive oil

Method

• Briefly blanch span sugar snaps & peas

• Shock in ice water to stop cooking

• Strain and add to blender with other ingredients

• Correct seasoning to taste

by Mary Beth Schulte

Pacific Grill's Spring Pea Salad

joshua@pacificgrilltacoma.com (Joshua Hardwick) — Wed, 09 Jun 2010 08:00:00 +0000

Serving Size: 4

Ingredients

4 teaspoons parmesan reggiano cheese

2 slices apple-smoked bacon

4 dates-pitted

salt & pepper to taste

toothpicks

fresh italian parsley,

for garnish

1 cup ciligene mozzarella cheese

1 cup sugar snap peas

1 cup snow peas

1 English cucumber, cored & sliced

1 oz chopped cilantro

2 oz sliced red onion, julienne

3 oz snap pea vinaigrette (see recipe)

Method

• Toss and combine all ingredients, season to taste

Pacific Grill's Fall Apple Cheddar Salad

joshua@pacificgrilltacoma.com (Joshua Hardwick) — Wed, 09 Jun 2010 08:00:00 +0000

Serving Size: 6

Ingredients

4 teaspoons parmesan reggiano cheese

2 slices apple-smoked bacon

4 dates-pitted

salt & pepper to taste

toothpicks

fresh italian parsley,

for garnish

2 ounces baby lettuce leaves

1 ounce Jonagold Apple, cubed (or substitute another apple)

1/2 ounce red onion, thinly sliced

1 ounce Tillamook Vintage White Cheddar Cheese, cubed

1/2 ounce golden raisins

1 ounce butternut squash, cubed and deep fried

1 pinch Italian parsley

1 chicken bouillon, or more to taste

Salt and pepper, to taste (if needed)

Apple Cider Vinaigrette (see recipe)

Spiced Pecans (see recipe)

Method

• Toss together ingredients

• Arrange attractively on a plate

• Drizzle with vinaigrette

• Sprinkle with some chopped Italian parsley & Spiced Pecans

• Serve

Pacific Grill's Roasted Pear Salad

joshua@pacificgrilltacoma.com (Joshua Hardwick) — Wed, 09 Jun 2010 08:00:00 +0000

Serving Size: 6

Ingredients

4 teaspoons parmesan reggiano cheese

2 slices apple-smoked bacon

4 dates-pitted

salt & pepper to taste

toothpicks

fresh italian parsley,

for garnish

9 cups baby lettuce leaves

3 pears, cut in half

6 ounces Pt. Reyes or Maytag blue cheese, crumbled

6 ounces spiced pecans (see recipe)

12 ounces cranberry vinaigrette (see recipe)

Method

• Preheat a grill, grill pan or oven. Slice each pear in half. Slice each halve into even slices about ¼”

thick. Spray with nonstick vegetable spray, and grill on both sides taking care to not tear the pears.

Set aside until ready to serve, then briefly re-warn the pears in the oven.

• Alternatively, roast the pear slices until heated through and lightly caramelized in a 350° oven.

• Arrange the salad greens in the center of the plate on six oversized plates. Arrange the pear slices

over the greens. Add the crumbled blue cheese over the greens. Add some of the spiced pecans.

• Finish with the vinaigrette, taking care not to hide the other ingredients, and adding some of the

vinaigrette around the salad greens on the plate itself.

Pacific Grill's Pickled Beets

joshua@pacificgrilltacoma.com (Joshua Hardwick) — Wed, 09 Jun 2010 08:00:00 +0000

Serving Size: 25

Ingredients

4 teaspoons parmesan reggiano cheese

2 slices apple-smoked bacon

4 dates-pitted

salt & pepper to taste

toothpicks

fresh italian parsley,

for garnish

1 quart water

1 ¼ cups Champagne wine vinegar

1 ½ cups sugar

1 yellow onion, chopped

1 large carrot, chopped

1 tablespoon black peppercorns

1 ½ teaspoons ground allspice

2 whole bay leaves

Method

• Combine all ingredients in large saucepan and bring to a boil.

• Cool and refrigerate until needed.

• Pour over warm beets, and let marinate for at least 2 days.