From the moment I walked into Woven Seafood and Chophouse, I knew this was going to be a special meal. The aromas from the cherry wood-fired grill were tantalizing and the exhibition-style kitchen hinted at the delights to come. The restaurant’s interior is bright and open, adorned with a variety of artwork from local tribal and Hawaiian artists. Natural textures, high ceilings, and walls with large picture windows harmonize with the views of Puget Sound and the Olympic Mountains.

I ate at the restaurant about six weeks after it opened and everything went smoothly. My table neighbor Emily Molina and I are both food and travel writers. We were invited by Woven to a media meet and greet.

Land Acknowledgement – “We recognize that we are on the traditional homeland of the Puyallup Tribe. The Puyallup people have lived on and stewarded this land since the beginning of time and continue to do so today. We recognize that this land acknowledgment is a small step toward true connectedness, and we commit to elevating the voices, experiences and stories of the Indigenous peoples of this land and beyond.”

The concept

James Beard Award winner Chef Roy Yamaguchi has developed a distinctive concept that blends the flavors of the Pacific Islands, Japan and the Pacific Northwest, all connected by the Pacific Ocean. Chef Dexter Mina trained in Yamaguchi’s Hawaiian restaurants and brings a wealth of experience in addition to his Filipino heritage.

The culture and traditions of the Puyallup Tribe are a key ingredient that brings native flavors to the concept. The restaurant is located on the tribe’s traditional land. The restaurant is owned by the Puyallup Tribe and operated by Columbia Hospitality.

High-quality and natural ingredients, food with love and taste as well as respect for unique traditions create the fabric from which we are woven.

Service at Woven Seafood And Chophouse

What I love most about eating at a newly opened restaurant is the service. The wait staff undergoes extensive training in the weeks leading up to the opening. They learn the dishes on the menu in detail. The waiters have had the opportunity to taste the dishes and learn about the cooking techniques and ingredients. I love cooking and always have so many questions about the menu.
During Emily’s and my visit, we were served by Patrick and he was outstanding. We are both experienced service professionals and were impressed by Patrick’s calm demeanor as he served several tables. He knew the menu very well and was able to make excellent suggestions to suit our tastes. His wine recommendations were spot on.

What to eat at Woven Seafood And Chophouse

I can honestly say that I wanted to try everything on the menu. The menu is diverse and guests can enjoy a variety of fresh Pacific seafood, sushi, paella, grilled steaks and more. Emily and I were able to try two starters, two main courses and two desserts, which gave us a good idea of ​​the menu and concept of the restaurant.

Starters

We ordered polenta fries with spicy honey glaze, cotija cheese and chorizo ​​tapenade. This was a visually colorful dish that tasted as good as it looked. Crispy fried polenta mixed with a sweet note from the honey and spice of the chorizo ​​tapenade. I love seeing a traditional ingredient prepared in a unique way.

The seafood pillows were delicate dumplings filled with pork, crab and shrimp. They were drenched in a chili vinaigrette and served with fried garlic and sliced ​​spring onions garnished with cilantro.

Main course

The staff’s favourites are the slow cooked short ribs and the miso glazed black cod. It was a fairly chilly August evening, so the slow cooked short ribs were the perfect comfort food. They lived up to the reputation. Tender morsels of slow cooked short ribs with demi-glace simply melt in your mouth. No knife was needed. The dish was served with a sumptuous potato casserole made of thin slices of potato that were slightly crispy on the outside and soft and tender on the inside, along with a fresh vegetable mix.

Emily and I aren’t huge fans of cod, so we opted for the salmon on cedar planks instead. Salmon is such a big part of Puyallup tribal culture that I wanted to try it at their restaurant. The salmon was roasted on cedar planks over a cherry wood fire and covered in a ponzu maple butter glaze. It was served with a mix of baby potatoes roasted in a cast iron skillet, grilled asparagus, and roasted tomatoes. The salmon was perfectly cooked and cooked through without being dry. I loved the flavor the cherry wood fire imparted.

Dessert

The specialty dessert is the Chocolate Molten Lava Cake, served with ice cream and raspberry coulis. It’s made to order, so order it about 20 minutes before dessert, Patrick reminded us. It was delicious. The crispy outer shell opened to reveal a warm, chocolatey filling that wasn’t too sweet.

The Skillet Stone Fruit Cobbler with a mascarpone and Woodinville Bourbon and maple-lime glaze was served warm. The night we were there, they had plums. It’s more of an individual preference, but I would have preferred peach. The flavors were good, and I liked that the fruit shined in the dish without being overwhelmed by too much sugar.

Overall it was a great experience and I plan to come back and try the weekend brunch.

Woven Seafood and Chophouse – 3017 Ruston Way, Tacoma, WA 98402 – (253) 650-9500
https://eatwoven.com.