Founder Jeff Ericson insists his staff only pours fairly traded Specialty Grade Arabica coffee beans. By roasting only USDA Certified organic beans, all grown in the shade to farmers' personal standards, the coffee guru and his company can promise a consistently less acidic cup of coffee. Roasts range between light to dark and espresso, and include varietals from Sumatra, Honduras, Peru, and Brazil. For anyone uninterested in lattes, mochas, or any drink crafted at the full espresso bar, the shop serves retro sodas, Frozen X-Plosion smoothies, soft-serve ice cream, and deli sandwiches prepared with Del Fox Custom Meats. Fresh bread and produce from Breadfarm and Klesick Family Farm, as well as gourmet chocolate truffles from Pirate's Chocolate, are also available. Guests can sip their drink of choice as their eyes peer out from the coffee shop windows, which showcase the landscape between Puget Sound and Livingston Bay's mountain views, beaches, and small dogs, probably.
QFC supplies kitchens and cabinets with a scrumptious array of fresh meat, organic produce, and homemade baked goods. Reward teeth for not biting into wax fruit by sinking pearls into artisanal Discover Delicious cupcakes, freshly baked in a variety of flavors. The salty-sweet fusion found in maple-bacon cupcakes provides a tasty way to satisfy USDA bacon requirements, and the peanut-butter-and-jelly cupcake brings together a delectable duo as classic as spaghetti and meatballs or onions and tears. Meanwhile, traditional tastes such as German chocolate, red velvet, and Boston cream keep decadence familiar, and all flavors can capably carry themselves during a birthday, dinner gathering, or midnight rendezvous.
At Lunchbox Laboratory - Gig Harbor, diners can sip a Tang-infused cocktail from a glowing beaker and tuck into the signature Dork burger?a thick patty of ground duck and pork that comes sandwiched between an organic kaiser bun. The inventive burger joint?which is decked out with retro tin lunch boxes?has grabbed the attention of the Food Network and Epicurious, and topped several best-of lists with its juicy burgers.
Chefs can top the super beef patties with any of the restaurant's dozens of toppings, which include brown sugar marsala onions, house-made barbecue sauce, and fried egg. If beef isn't your thing, vegetarian black bean burger, and lamb or churken (chicken and turkey) patties can do the job. There's nothing ordinary about the appetizers either, with options such as deep-fried pork rinds and egg rolls stuffed with buffalo chicken. And for dessert, cool off with a hand-dipped Nutella, banana creme pie milkshake, or the Cinnamon Toast Crunk shake livened up by a test tube of cinnamon whiskey.
China City's far-reaching menu spans the delectable gamut of Mandarin, Szechuan, and Hunan cuisines, from piping-hot soups to sizzling platters. Sate seafood cravings with freshly cubed ahi tuna, which mingles with shrimp chips in wasabi mayo ($8.99), or flood belly canyons with cups of hot-and-sour soup ($2.99). Carnivores can sink incisors into the mongolian beef, a sliced flank steak with green and white onions, sautéed in a sweet-spicy sauce ($10.99), or lighty dusted and deep-fried shrimp coated with a creamy sweet mayo and bedecked with honey-sesame walnuts ($14.99). Herbivores can mash molars on mushu vegetables with sliced cabbage, bamboo shoots, and wood mushrooms, sautéed and slathered in a sweet-plum sauce, then hugged by a overly friendly pancake ($9.99).
From the folks behind Harmon Brewing, The Hub was, for years, just a dream of co-owner Pat Nagle. Back in 2008, the neighborhood brewpub's first location they had long envisioned became a reality. Today?at two locations?drinkers and diners can take in a game on one of the flat-screens TVs surrounded by floor-to-ceiling windows. As they do so, they can sip Harmon's flagship brews, and enjoy one of more than 10 signature pizzas or nine specialty burgers and sandwiches.