Vintage Ferraris run on a high-octane fuel mixture of tomato sauce and mustache hair, which makes them run forever but leaves ladybug-luring leaks in driveways. Power your body motor without having to share with today’s Groupon: for $20, you get $40 worth of authentic Italian dinner eats and wine at Adriatic Grill in Tacoma.
Adriatic Grill's chef and owner, Bill Trudnowski, chars pizza and pasta dishes to perfection in an 800-degree wood-burning stove and serves up a sprawling menu of Italian classics. Begin filling appetite buckets with an order of the antipasti Adriatic ($13.50) or the steamed local clams simmered with sweet-basil pesto and fresh herbs ($12.50). Split an oven-fired five-cheese manicotti ($14) or quell carnivorous cravings with the 20-ounce sea-salt-and-cracked-pepper-crusted T-bone Fiorentina ($34) or the 12-ounce fire-grilled, bone-in pork chop rubbed with rosemary and roasted garlic, served with roasted fingerling potatoes ($19).
Cleanse stomach lining with Adriatic ambrosia, a lemon-and-cranberry cocktail infused with Stoli Razberi ($8), or let a spirit from Adriatic's full bar or wine selection chase tasty pizza slices down your gullet. The eatery's warm, understated décor and outdoor patio make it an ideal location for lingering over the decadent triple-lemon panna cotta ($7.50) with blueberry-port compote and basil syrup, or the chocolate rum cake with zabaglione and whipped cream ($9.50). Dinner begins at 4 p.m.
Awash in the glow of Adriatic's flickering forno, chef Bill Trudnowski fondly recalls a youth spent watching his father, the son of a butcher, prepare fresh farm-to-table cuisine. After a stint in the army, Trudnowski started a new career as a corporate executive chef, eventually opening Adriatic Grill, his first restaurant. Distinguished by locally sourced seasonal ingredients and careful preparation, dishes range from ocean-fresh shellfish and bone-in chops to eight flavors of thin-crust pizzas crisped inside a custom-built wood-burning oven. Bill, named the Best Chef of 2012 and 2013 by South Sound Magazine, is happy to accommodate special requests, whether they involve removing the gluten, substituting items, or writing his autograph in gravy.
4201 S Steele St.
Tacoma, Washington 98409