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Tacoma Restaurant Week edition

Sushi’s on the menu this year for Tacoma Restaurant Week. Photo courtesy TheKoi

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There's a buzz in the air folks, and I can guarantee that Tacoma Restaurant Week (TRW) is going to entice you to eat out for lunch and dinner for the entirety of its run this season. There's too many delectable picks to miss and the fear of missing out leaves the taste of regret on my palate. Last week, we mentioned a few of my personal favorite dishes that included gourds, Brie and soups galore -- this week we talked to some of the chefs and are highlighting a few more things to look forward to.

Katie Downs boasts waterfront views in a casual atmosphere serving up wicked pizza pies and grubbin' sammies. They have a two-course lunch option and three-course dinner which includes their Prawns Diablo appetizer. Mmmmm ... meaty prawns are sautéed with green onion, garlic, tomato, white wine and a touch of heat with crushed red pepper. Served with toasted French bread, it's hearty and will put a little pep in your step for sure. Speaking of phenomenal waterfront views, WildFin is highlighting a seafood-heavy menu including Seared Salmon, Garlic Prawns, Shrimp and Grits and their Simply The Best Calamari. Lovers of our fishy friends will rejoice.

I mentioned Asado's Butternut Squash Bisque and apparently, I'm not the only one excited. Chef Hudson Slater tells me, "We are really excited to have new guests try the unique flavors of Asado. We will have a delicious butternut squash bisque available that is perfect for fall and several items off of our wood fire grill that are fan favorites." Another must-try soup making an appearance for TRW is El Gaucho's Wild Mushrooms Truffle Soup which is the definition of rich and creamy.

Though Tacoma Restaurant Week is loaded with delicious New American fare and familiar faces, this year also includes TheKoi. Owner, Timothy Bartz Jr. tells me, "We thought it was especially important for a Japanese restaurant to participate. Since we are a sushi restaurant, we wanted to feature some of our most popular items that highlight the freshness of our sushi." If sushi isn't your bag, fear not friends! Bartz continues, "We also wanted to offer items beyond sushi so customers that do not like sushi can still come with their partner and enjoy great food. I took ownership of the restaurant on Feb. 1, so I am excited to participate in my first Restaurant Week and showcase our menu to lots of potentially new customers."

Table 47 is kicking off TRW with a new Executive Chef in the house. Director of Sales and Marketing, Tomoko Senechal tells me, "We're extremely excited for Tacoma Restaurant Week because it features a menu crafted by our new Executive Chef, Kyle Campisi. Chef Kyle just started with Table 47 Oct. 1, and brings years of experience from the X Group and the Salish Lodge into our kitchen." While both the food and cocktail menu have always highlighted seasonal flare, Senechal says of this menu, "The menu we prepared for TRW includes dishes Campisi made during his interview, expertly crafted from the ingredients he had in front of him -- which were seasonal and responsibly sourced, as always at Table 47. We're thrilled to introduce Chef Kyle through TRW; he's excited to share the menu that got his foot in the door."

Review all of the participating restaurants' menus at

Pro-tip: I encourage everyone to make a reservation at establishments that accept them. TRW, on top of the usual grind, may equate to some high volume for the establishments that they can best accommodate when they're prepared.

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