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| Harmon Restaurant, Tacoma, WA |
There are basically two types of brewpubs: The informal taproom is a space is carved out of the brewery area and parking lot, where you sit at cable spool tables or picnic tables, and snack on bowls of pretzels or items from food trucks. The other type is a formal restaurant, where the brew works are visible but not prominent, there is a usually lot of shiny laquered wood, maybe a fireplace, and often a lodge theme. The menus of formal brewpubs typically contain a broad array of modern pub foods -- steaks, sandwiches, tacos, burgers, soups and seafood.
The Harmon Brewery and Restaurant on Tacoma's Pacific Avenue is decidedly the latter, as are their three "Hub" locations in the area, and even the Harmon Tap Room is really in this model. This one is in what is now called Tacoma's "brewery district," but there were no breweries here when the owners moved into the historic 1909 Harmon funiture building on the crumbling edge of Tacoma. The revival since then in the neighborhood and the city has been pretty remarkable, perhaps even too remarkable for many, as Tacoma has recently become one of the top few highest rising housing markets in the country.
But hats off to owners Pat Nagle and Carole Holder for opening the first microbrewery and first new businesses here in 1997. The city was a long ways from their days as the top producer of furniture east of the Mississippi. This part of the old building now has something of a ski lodge theme, with pleasant exposed brick and high ceilinged interior. The menu is much in line with the formal brewpub model with steaks and salads and burgers and wings and tacos and chicken strips. In addition to the companies fine selection of beers, the also offer wine a speciality cocktails that lean heavily on fruits and herbs.
1938 Pacific Ave, Tacoma, WA 98402 - (253) 383-2739
Est. Sep 1997 - Building constructed: 1909
Previous bars in this location: None known
Web site:
harmonbrewingco.com -
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Reviews:
washingtonbeerblog -
peaksandpints -
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brewpublic
But hats off to owners Pat Nagle and Carole Holder for opening the first microbrewery and first new businesses here in 1997. The city was a long ways from their days as the top producer of furniture east of the Mississippi. This part of the old building now has something of a ski lodge theme, with pleasant exposed brick and high ceilinged interior. The menu is much in line with the formal brewpub model with steaks and salads and burgers and wings and tacos and chicken strips. In addition to the companies fine selection of beers, the also offer wine a speciality cocktails that lean heavily on fruits and herbs.
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