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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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Maxwell's executive chef Matt Colony. Lui Kit Wong/The News Tribune.
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 the food were like. Have a suggestion for a Drop-In Dining feature? E-mail us at tntdiner@thenewstribune.com.
Maxwell's
WHERE: 454 St. Helens Ave., Tacoma (Walker Building) 253-683-4115
DETAILS: Major credit cards, www.maxwells-tacoma.com
HOURS: 4-10 p.m. Mondays-Thursdays, 4 p.m.-midnight Fridays-Saturdays (closed Sundays in winter)
By Craig Sailor
The News Tribune
The scene: Open since last April, Maxwell’s is a dining destination where both the menu and the setting exude loads of style. A dramatic entrance quickly scales to an intimate, inviting dining area. Completely remodeled from its former self, it’s now tastefully decorated in muted tones and well-directed lighting. A bar and lounge area are slightly separated from the main dining area.
People in the kitchen: Matt Colony, a graduate of Le Cordon Bleu Culinary Institute in London, heads Maxwell’s kitchen. A veteran of Gordon Naccarato’s Pacific Grill in Tacoma and Beach House in Purdy, Colony says his style can best be described as rustic. He eschews complicated presentations in favor of comfort food and simple flavors.
