We (Editor in Chief Lisa Patterson and Creative Director Heather Stajgr) were invited to the Sea Grill in downtown Tacoma to experience the new Cult of the Crab menu that will be offered at the restaurant and its sister restaurant, Waterfront Seafood Grill in Seattle, during March.
The featured item on the menu is the Tasmanian Giant crab! Flown in fresh from the island of Tasmania, located between Australia and New Zealand.
We met one of the big guys up close and personal before our dinner on Thursday, Feb. 28. Heather snapped the pic above. Check it out. We couldn't help but notice his face and wonder what his last words were. :)
When we arrived, we were treated to a "smoking martini" We both chose the raspberry lemon drops with a sugar rim. The "smoke" is the result of a small piece of dry ice dropped in the bottom of the glass. You can drink it while it's bubbling without worries, as the dry ice automatically sticks to the bottom of the glass. The result is a drink fun to look at and swallow, since it makes the liquor super chilled. There are a few different flavors, and most run about $10.
"We get calls from around the country from bartenders wondering what this smoking martini is all about," said Mike Neumann, the general manager at the Sea Grill. Apparently once people try it at the Sea Grill, they ask for it at their local watering holes.
After our fabulous martini (Heather is incredibly picky about her lemon drops and deemed it one of her all time faves... no small feat) we sat down to our five-course crab inspired feast, lovingly paired with some top Washington white wines. We began our meal with the spicy crab bisque. It was served in a cappuccino cup with froth on top. The newly recruited executive chef, Matthew Brandsey, jokingly called it his "crabuccinno." We decided at that moment we would be happy if we just had the bisque and bread and nothing else. It was smooth like velvet and had a big chunk of crab in it. It went well with our Alexandria Nicole wine.
Next up was the Tasmanian Crab salad, with avocado mousse, fennel, cucumber and tomatoes. It was so fresh. The Tasmanian Crab has a bolder crab taste -- serious crab lovers will love it. We did. It has a mild, sweet after-taste.
For our third course we had Dungeness Crab Risotto, with truffle oil, Cognac cream and fried leeks. This meal was rich and cooked just right. The fried leeks gave it a little crunch and a big dose of flavor. Heather and I highly recommend it and it is on the menu for $14!
By this part of the meal, we were stuffed. But out came the main course, a crispy lightly coated soft shell crab on top of a red pepper polenta cake and tomato relish. And a side of grilled corn, with the signature chipotle honey-butter. To-die-for!
We finished the meal with a mango sabayon -- it was a baked mango drizzled with a caramel/creme brulee sauce. It was paired with a 1990 Riesling -- the age actually darkens white wines. It was sweet and delicate -- a perfect ending to our dessert and the entire meal.
We had the pleasure of sitting next to Ken Sharp, the corporate executive chef of all the Mackay Restaurants which include El Gaucho, Waterfront, Sea Grill, Troiani and Inn at El Gaucho. Sharp was a lot of fun and he's serious about securing the best ingredients for all of his restaurants. He's traveled all over the world in search of finding the best and was recently in Alaska meeting the natives there who catch Yukon salmon, which he says it even better than the much praised Copper River guys. You can try that salmon all year-round at the restaurants. We plan too.
Everyone at our table had a great time. There were lots of "mmmmmmms" as we were all amazed by each dish. Everyone had their own favorite, so whatever you decide to order will be a good choice. And make sure you save room for dessert.
