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Sue Kidd is the Lifestyle Editor at The News Tribune and the ringleader for the Food and Home&Garden sections. She has worked as a food journalist at Northwest newspapers since 1993, most recently as a food writer, editor and restaurant reviewer in King County before joining The News Tribune in 2004. Her food obsessions at the moment are honey, cheese and oysters.
Craig Sailor is the Arts&Entertainment editor at The News Tribune. He grew up on a garlic farm near Gilroy, Calif. and now farms oysters in his spare time at Willapa Bay. He’s traveled the world from Kyoto/Kuala Lumpur/Hong Kong to Zanzibar in search of great food.
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Woody’s Wharf opened Monday in the Thea’s Landing location vacated by Blue Olive, the swank martini bar that sunk last year.
Woody’s looks and feels a lot like the old Blue Olive. Except for removing a table or two, the only real décor change is bar that’s no longer the coolest in town. That ice floe that once ringed the bar wasn’t there when I stopped in this week.
Woody’s menu includes steaks, burgers, seafood and salads. I definitely like the lunch hours: 11 a.m.-5 p.m. daily Woody is open for dinner Sundays-Thursdays 5:-9:30 p.m. and Fridays-Saturdays 5-11 p.m. Lunch prices are $7.95-$13.95. Dinners run $15.50-$29.95.
Woody’s Wharf principal, Coy Woods, previously owned the Best Western Executive Inn in Fife, plus “specialty” restaurants in Utah and Idaho.
Woody's Wharf: 1715 Dock St., Tacoma; 253-272-1433.
