Your weekend could use your mead. In Feb, I told you about a new Tacoma mead tasting room and today I tell you about a production-only Tacoma meadery with hopped mead that is like nothing I've ever tasted.
https://t.co/u8Ks1lNyBO
Diners: Here's what's allowed (and not) as we re-enter Phase 2, plus things restaurant workers wish you would do.
Restaurant folks: Info on 2 GRANTS to help small biz/ restaurants, plus a regulation recap if you need a refresher.
Read more at the link! https://t.co/xa30doQjsv
If you think you’ve been reading a lot about barbecue restaurant openings lately, you’re correct. This is the third and fourth barbecue restaurant opening I've written about in just a few weeks. All the details at my website, which is free to read! https://t.co/kBrH5J139B
The instant I started talking to Leanne Franetovich about her sourdough bread, I wanted allllll of the carbs. Pretty soon, you'll be able to pop by her sourdough bread bakery and talk to her about Howard, her four-year-old sourdough starter. https://t.co/2Zn4NQMYyq
I'll be making several posts about Dining Out For Life SPS this month, an event from the Pierce County AIDS Foundation. Will you please join me in donating to this excellent cause? You can participate throughout April! Read how in the story!
https://t.co/Mn5VqiiUD5
“I think my customers, they’re fabulous. I have no clue why my customers are so patient and they’re so positive. Everyone, after I reopened, nobody complained about it. Nobody was like, ‘Faith you should open earlier, we need your food.’”
https://t.co/NjYgl47B1z
@jonopenn I was eating the Zorba for a month! I sliced off wedges and froze them because it takes me days to finish a whole pie. Con confirm they reheat from frozen perfectly.
The Gourmet Niche is a food hub in Tacoma that you might never have heard of, but the shared kitchen space plays an important role in developing and boosting local food culture. Take a read here of my second part about one of the operators at The GN
https://t.co/6e9UkTL8AN
Cinnamon rolls, cookies, Paleo eats, tacos, Detroit-style pizza, fresh-baked bread, garlic fries. This commissary kitchen is one of Tacoma’s most diverse kitchens by cuisine style. Lumpia is just one of its assets. Just one.
https://t.co/P9IUavVETn
The Redd Dog U-Pour It Pub will open on Tacoma's 6th Ave with a family-friendly vibe, 24+ taps (beer, cider, wine and kombucha) & crowd-friendly food (pizza, pretzels). It replaces another restaurant that also had a family-friendly vibe - Pizza Press. https://t.co/LC1RueopbL
@kittenwithawhip@markowenmartin Before we knew @markowenmartin was your friend, we stumbled on your YouTube presence and I don't know if our lives have been the same since. You are a gift.