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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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EDITOR'S NOTE: Drop-In Dining is a restaurant dining report where reporters drop in unannounced and sample the food, on TNT's dime, then report what the scene and food was like. Have a suggestion for a drop-in dining feature? E-mail us at tntdiner@thenewstribune.com.
Trackside Pizza
Where: 201 N. Meridian, Puyallup, 253-845-7437
Hours: 11 a.m.-10 p.m. daily,
Price range: $$ (entrees up to $ 30)
By Craig Hill
craig.hill@thenewstribune.com
The scene: Owner Shaun Brobak said he initially didn't like the location next to the railroad tracks for his new pizza place. But, after examining it, he decided to embrace the location with a railroad theme. This means railroad signs on the wall, train names like "The B&O" and the "Puffing Billy" for the pizzas and, of course, Trackside Pizza for the name.
It's cold and flu season, and it seems to have bitten much of TNT staff (me included, I've been out since last week).
Soup is what I seek when I'm sick. If you're ailing and looking for the same, my picks to help feed your cold:
Corn chowder at Alt Heidelberg. If I hadn't been nailed with this terrible virus, I would have had a dining report today of the new German restaurant Alt Heidelberg (watch for it next Friday). Last week, I ordered the corn chowder at Alt Heidelberg and it was close to the most perfect soup I've ever had. Thick, rich, creamy and snappy with corn that had a bit of a fresh crunch (so many chefs overcook the corn in soups). NOTE: It was a daily soup special last week, and may not be on the menu this week. But if they offer it, do order it. While there, order the schnitzel with mushroom gravy. Trust me.
Tortilla Soup #8766 or West African Peanut at Infinite Soups. Wendy Clapp, Todd DeShazo and Laura Adams are the architects of the best soup in town. And I don't say that just because the trio used to run the cafeteria here at The News Tribune (full disclosure alert). There are so many soups to like on the menu, but when it's offered, I find myself navigating to West African Peanut or the Tortilla Soup. When Wendy made Tortilla Soup here at The News Tribune, she would always write a different number on the daily menu board – like "Tortilla Soup #478" or "Tortilla Soup #74." I teased her once about the numbers and she said that every batch is a little different, so it requires a new number every time. That's true of all her soups – they taste a little different every time – but they're always solidly good.
Alt Heidelberg: 8233 S. Park Ave., 253-472-1219.
Infinite Soups: 445 Tacoma Ave. S., 253-274-0232.
