JENNIFER JOHNSON: SAMPLING OFF THE LOUNGE'S NEW MENU >>>

The Monsoon Room was known for handmade cocktails that utilized fresh ingredients and creative drink recipes. Lounge 1022 South, now open in the same location for seven months, has raised the bar in Tacoma's cocktail department. Beverages are crafted from scratch using a large array of well-known and obscure spirits, liquors, liqueurs, aperitifs, and elixirs.

After removing all traces of tiki, adding soaring shelving to complete the back bar, a shift in the color scheme and seating arrangements, the only thing left for general manager Chris Langston to deftly handle was the query of - "What is there to eat?"

Last night two companions and I posed just that question over cocktails. We were treated to Langston's new menu of light victuals, as his well-thought out selection of appetizers, snacks and small plates are so charmingly labeled.

We started with six half-dollar size crostini loaded with goat cheese drizzled with balsamic, olive oil and a slight bit of Yakima smoked sea salt. The crostini was wonderful and toasted perfectly. No one will suffer from Scraped Roof-of-the-mouth Syndrome.

Next, we dove into smooth, mellow hummus liberally dusted with paprika.

The marcona almonds and Parmesan reggiano arrived as a piece of art. The cheese was roughly cubed and served mixed with the nuts.

We shared a charcuterie platter of pale yellow smoked Gouda, orange cambozola, thin perfectly salty Genoa salami and rich prosciutto, and a dish of black and brown Mediterranean olives and sourdough. When ran into trouble with the olive pits. Didn't know where to discard them.

Looking for a little zing, spicy pepitas (roasted, salted pumpkin seeds) and pretzels with mustard were ordered.  As with everything they arrived swiftly. Pepitas were not terribly spicy nor was the mustard; both had just enough heat to be flavorful.

We skipped garlic sesame crackers with wasabi peas and also the cheese plate since we'd already had smoked Gouda and cambozola.

All dishes were served on pure white tableware - graceful and classic, as well as bold and modern. 

The victuals menu at 1022 South tops out at $10 with an average of $5. Portion sizes are that of hordevours. Given that all dishes are finger foods, cloth napkins would be an ideal and practical upgrade.

Langston has put together a menu of uncomplicated food that is creative enough to be appealing and simple enough to leave focus on the complex layered flavors of his cocktails - the real stars of the show. The 8 year old in me pouted; no dessert is currently offered.

Hours: 4 p.m.-midnight Sunday-Wednesday; 4 p.m.-2 a.m. Thursday-Saturday; happy hour every day until 8 p.m.

[1022 South Lounge, 4 p.m. to midnight Sunday-Wednesday; 4 p.m. to 2 a.m. Thursday-Saturday, happy hour every day until 8 p.m., 1022 S. J St., Tacoma, 253.627.8588]