AT POINT DEFIANCE
By Don and Peg Doman
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We couldn't have asked for a nicer day to visit Anthony's At Point Defiance (5912 North Waterfront Drive - 253-752-9700). The sky was clear and there was a slight breeze. In hopes of the breeze picking up there were dozens of sailboats within hailing distance of the restaurant.
Co-chairs of the Zoobilee Food and Beverage Committee Donn and Debbie Irwin from Immedia join Peg and me for a Zoobilee sampling of food from Anthony's. Since Zoobilee is held only a few hundred yards from Anthony's, it is only natural that they take part in Zoobilee 2004 on July 16.
The four of us (Debbie, Peg, Donn and Don) were seated at a window seat, where we really enjoyed the view. The Vashon Island ferry came and went as we chatted and sampled the wonderful food.
Chef John Smart joined us and shared his menu at the restaurant. We were trying Mahi-Mahi tacos, grilled salmon with garlic mashed potatoes and broccolini, and halibut with a wonderful garlic and cream sauce. Oh, and I forgot to mention berry cobbler with ice cream. John has served at Zoobilee before, so once again he is looking forward to taking part. John has been in the restaurant business for 20 some years. He as worked for Anthony's around the Puget Sound region for many or those years. He had a nice, friendly manner and an easy laugh.
Our server was Sue. Sue smiles and giggles . . . a lot. We loved her. Sue was working at Anthony's Home Port in Gig Harbor, but transferred to Tacoma about six months ago. We talked about silver jewelry and her sister who has given her bracelets. She really likes Anthony's and working with people. I'm willing to bet she has many diners asking for her when they return.
It didn't take long for our first samples to arrive. Each of us were presented with a Mahi-Mahi taco, which is what will be served by Anthony's at Zoobilee.
The fish had a nice creamy sauce and a soft tortilla. Fresh tortilla chips were also served with the taco. The sauce was rich and only a little spicy, which let the flavor and texture of the fish come through. The Mahi-Mahi was firm, flaky and tasty. The accompanying salsa tasted fresh. It added a little more spice without spicy-heat. Very nice.
The salmon course came next. The broccolini was good. The little stalks of the tender broccoli-like vegetable were crisp and zingy with a little lemon juice on them. The garlic mashed potatoes contained more than garlic powder. A goodly number of garlic chunks were found and consumed.
The grilled salmon was Debbie's favorite at Anthony's . . . okay, it was Peg's favorite, too . . . along with the taco. The salmon was served as a good sized portion and it was cooked just right. Many places over-cook the salmon and dry it out. Anthony's certainly knows how to prepare seafood, very well. Anthony's uses Yukon River Salmon. They were one of the first select restaurants to discover the rich run from the North. We like Copper River Salmon, Columbia River Salmon and now we have another salmon to love, thanks to Anthony's.
The halibut with its garlic cream sauce was excellent. It was Donn's favorite, although I'm not sure if it was because of the fish or the fact that he could use the garlic sauce on his garlic mashed potatoes. Again, the fish was cooked perfectly. The halibut comes fresh to Anthony's.
Donn traded away future servings of salmon for the halibut. He scraped all the halibut pieces and sauce onto his plate. I enjoyed the halibut, but wouldn't give away any salmon for it. And, or course, I wouldn't endanger any of my helpings at Anthony's in a future trade. I like the here and now.
Last came the berry cobbler with ice cream. Unlike many cobblers this one wasn't sickly sweet. It was tart and used hand-picked, little tiny mountain blackberries. The crust was good and the ice cream added a nice touch. The cobbler was so juicy that when Donn cut into one, it sprayed out over half a foot from the bowl. This was a little disconcerting because we didn't want to lose one little drop. Although, the cobbler was large enough to share between two adults, I think next time I won't be adult and will order my own . . . all my own.
When we left Anthony's the outside deck was full. It would be difficult to find a more wonderful view than Anthony's at Point Defiance has. Even on cold and foggy winter days it's always exciting to see the ferry land. And it's even better to have a nice meal while looking at the view.
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