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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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I've been working on a story about Happy Hours around town and I've sampled two Bloody Mary cocktails that left lasting impressions. I like a Bloody Mary with a peppery, horseradish-y bite. Extra points for garnishes that can double as a small appetizer. And if I get a puckery blast of lime juice, I'm an instant fan.
The recent sips that nailed my criteria:
Pacific Grill Bloody Mary: Priced $8.25 on the regular menu, the cocktail was spicy with a horseradish sting and dotted with flakes of freshly ground black pepper. I appreciated the garnish – a few olives and a fat spear of pickled asparagus. Click "read more" for the recipe from Pacific Grill bar manager Carol Reutercrona.
Pacific Grill
Where: 1502 Pacific Avenue
Contact: 253-272-6469 or www.pacificgrilltacoma.com
Duke's Bloody Mary: Priced $4.99 on the Happy Hour menu, Duke's Bloody Mary is more like a meal than a drink. The tomato is punched up with a bright lime flavor and the garnish is an impressive spear of two prawns, green onions and a wedge of lime. The drink is served with a pickled green bean spear and a salted rim.
Duke's Chowder House
Where: 3327 Ruston Way
Contact: 253-752-5444 or www.dukeschowderhouse.com
Your turn: where else in town can I find a good Bloody Mary? What makes it your favorite?
