Set in Rosebud, a 19th-century mining town, Boom Town takes audiences 145 years back in time on a whimsical Old West adventure. World-class circus performers, including many drawn from the ranks of Cirque du Soleil, use mining equipment and other colorful props to execute a variety of stunts and maneuvers worthy of double, triple, and quadruple takes. The acrobatic action takes place within the fittingly historical walls of the venerable Pantages Theater, a former vaudeville venue and movie house. Before or after the show, head down the street to Pacific Grill, where chef/owner Gordon Naccarato oversees a menu rich in nautical delicacies such as weathervane scallops ($30) and turf-based tastes including grilled lamb T-bone chops ($32).
Like a shape-shifter with ADD, executive chef and Le Cordon Bleu Culinary Institute graduate Matt Colony's menu changes constantly, taking inspiration from legendary steakhouses while drawing from a rich array of local ingredients. Maxwell's most recent board of fare opened with delicacies such as smoked eggplant and white bean puree ($7), a selection of house-pickled vegetables ($5), and seared yellow fin ahi tuna ($14) with warm red-lentil puree. The curtain the raised on signature steaks of 16-ounce rib eye ($29), 7-ounce filet mignon ($30), and 10-ounce flat iron ($23)—all cooked to order and side-kicked with horseradish-infused whipped potatoes, sautéed vegetables, sherry mushroom sauce, and fried onion rings. If ordering the cider-brined pork chop ($19) has you worried that the pig's relatives will hunt you down and seek vengeance, Maxwell's features a slew of seafaring sea fare such as pan-seared weathervane scallops ($26), sautéed Alaskan halibut ($25), and Maxwell's chioppino ($25)—which hosts a pool party of steamed clams, mussels, shrimp, roasted sockeye salmon, and half grilled lobster tail in spicy fennel-tomato broth amid grilled sourdough bread. All dishes can find a leggy tango partner on Maxwell's wine list, but bring a back-up stomach for a decadent dessert of custard-soaked cinnamon-roll bread pudding ($7) or the crème brûlée of the day ($5).
Piranha Joe's shelters hungry stomach-sailors in a relaxed atmosphere filled with the savory, salt-watered scents of grilled steaks and freshly-caught Northwestern seafood. Adventurous eaters can chart their course through the menu map starting with a plate of roasted alligator fritters ($8.95) or a crisp salad of mixed greens topped with savory blue cheese, sweet blueberries, and the clashing colors of house-smoked salmon ($12.95). With daily deliveries of fresh seafood via secret underground maglev train straight from Puget Sound, Piranha Joe's creates a culinary confluence of aqua and terra in entrees such as oven-baked or charbroiled local Coho salmon ($16.95) or stuffed prawns wrapped with bacon and swelling with sweet crabmeat and scallops ($16.95). Meat-minded diners will salivate at the thought of hearty cuts such as The Baseball eight-ounce top sirloin ($18.95). An amphibious pairing of six-ounce rancher steak with sautéed or tempura-style shrimp ($22.95) is as fun to eat as it is to assemble into a face-hugger, while the bar menu provides simpler options for exotic eats such as the alfredo gator or Louisiana gator pizzas ($9.95 each). Patrons also can refuel after daring mid-afternoon office escapes with lunch selections such as blackened fish tacos with balsamic tomato relish ($7.95). Otherwise, flex fingers in anticipation of the sundry sandwich and hamburger options, ranging from the Surfer Sam (turkey and ham dressed with avocado and jack cheese in the grainy embrace of grilled sourdough bread; $9.45) to the fiery Crock burger’s ground sirloin and Portuguese sausage served with red-pepper aioli on a crisp ciabatta bun ($11.95).
The glowing red sign that adorns the entrance to Fire Creek Grill and Ale House, which depicts the pub's name surrounded by a raging fire, hints at the warmth inside. The sounds of clinking glasses and shuffling plates echo throughout the welcoming space, where touches such as rough stone walls lend the bar and grill traces of a rustic campground vibe. Outside, patrons can sit on a new patio complete with a gas fire pit for comfortable, cool-day lounging. The food, however, is anything but campground fare—cooks prepare a wide range of grill fare, including sizzling tacos and dungeness crab. Fire Creek offers more than just food and drink to entertain its customers, though: special events, such as Saturday-night karaoke andWednesday-night Texas Hold Em keep fun levels high throughout the week. Fire Creek Grill and Ale House also serves a weekend breakfast menu.
On the quiet, Monday-night streets of Puyallup, no one inside Ricky J’s Restaurant and Lounge seems to care that it’s a school night. The lights in the warm pub burn brightly, as local musicians jaunt onto the stage to enthusiastic applause. Servers raise their voices to be heard over the twang of guitar and the terrified screams of the drums, taking orders for pizzas and pitchers of beer. Between decimating plates of nachos or cheering at the end of the band’s set, guests engage in a little friendly competition at the pool tables. This is the scene of the pub’s open mic night—the first of many weekly events on a schedule flush with karaoke, bingo, and trivia.
As guests squabble over trivia answers or dance to DJ-spun tunes in the dining room, chefs are bustling through the kitchen. They top freshly made burgers with grill-blacked bacon and juicy pineapple slices, and dress pizzas with homemade sauce and creative toppings such as barbeque pulled pork and tortilla strips. The chefs are creative even with their side dishes, frying onion rings in homemade beer batter and painting portraits of tater tots dressed as Napoleon. In the mornings, the chefs turn their attention to breakfast items, including cheesy omelets, overstuffed burritos, and pancakes with banana, strawberry, and whipped cream.
Iron Chef Japanese Steak House's seasoned chefs combine culinary skill with a flair for showmanship, treating guests to both a delicious meal of filet mignon, lobster, and stir fried veggies, as well as a night of memorable entertainment. As they sear tender steaks and fresh shrimp, teppanyaki masters dazzle patrons with tricks, juggling morsels of food with spatulas and creating onion volcanoes that belch flames and send lava pouring over veggie dioramas of Pompeii. Guests seated around the flat-topped iron grill ooh and aah at the masterful knife work and dexterity of their tableside host, then dig into mouthwatering meals served with salad, soup, prawn appetizers, steamed rice, and ice cream.