WHEN YOU GO
2717 6th Ave., Tacoma
Ilfiasco.com or 253.272.6688
Sunday through Thursday, 5 to 9 p.m.
Friday and Saturday, 5 to 10:30 p.m.
FARM FRESH
Find Dan Hutchinson and Mark Gaimster representing Il Fiasco at the 6th Ave. farmers market through Sept., and at the Broadway farmers market through October.
|
The 6th Avenue business district needs a new moniker. Perhaps “Restaurant Row” or “Savor Avenue” would work. The dining options on 6th Avenue have grown considerably over the last few years. Hip choices like Masa, Asado and Crown Bar have all helped revitalize the area.
Il Fiasco will celebrate eight years in the neighborhood this December, a testament to the restaurant’s devotion to quality. The local Italian restaurant has managed to thrive despite the arrival of more competition throughout the years. In fact, they welcome it. “Sixth Avenue has really become a diverse neighborhood, and I think that really benefits our business,” says Mark Gaimster, Il Fiasco’s owner.
According to Gaimster, the 6th Avenue business district has grown organically, with little or no city funds. But now the city is finally seeing how the growth of 6th Avenue has benefitted Tacoma overall, and talks are in the works about approving funds to help the neighborhood with increasing parking for retail and restaurants. Creating more space for cars and easing traffic flow would certainly make it easier for the business district to become the go-to place for local diners, and Il Fiasco is right in the mix.
Gaimster purchased the restaurant about five years ago from the owners of Marco’s. He’s employed a few small changes, including moving the bar to the back of the dining room. Gaimster says the people who work for him love the restaurant, citing consistency, dedication to what’s fresh and a friendly atmosphere. “One of our servers has been here since the day Il Fiasco opened, when it was owned by the previous owner, and another has been here almost 6 ½ years,” says Gaimster.
That’s why he got started in the business. “I fell in love with the opportunity to please people,” he says.
And if Il Fiasco employees are happy with their experience, imagine how diners feel. Il Fiasco’s Executive Chef Dan Hutchinson puts together an amazing seasonal menu. He’s been cooking professionally for five years, but his dishes are so well-crafted that it’s hard to believe he hasn’t been at this for 20.
During summer, the restaurant offers pan-seared deep-sea scallops in tomato-chili coulis and honey-lime chiffonade. Another appetizer, the local Manila clams with saffron peroni, was fresh and full of flavor. One of Gaimster’s favorite menu items is the delicious house-made beef bresaola, an air-dried, salted beef (think texture of prosciutto, but lean with a beefy, salty flavor).
Don’t miss pastas like the seafood cappellini, a sumptuous mixture of manila clams, prawns and scallops in a flavorful, light tomato cream sauce. If you’re looking for something more hearty, try something from the entrée menu, like the decadent and savory veal osso bucco, a classic dish served with a braise of tomatoes, white wine, lemon and fresh herbs.
Il Fiasco started offering catering options for customers hoping to enjoy Hutchinson’s cooking in a private atmosphere. Il Fiasco can seat up to 140 people (they’ve even been known to hold entire weddings, from ceremonies to receptions in the restaurant). They also cater offsite for larger parties — Il Fiasco recently served dinner to more than 250 people at the Tacoma Children’s Museum’s annual dinner.
Gaimster and Hutchinson are eager to share their fresh seasonal menu with more people; they started working with Tacoma’s farmers markets (6th Avenue and Broadway). The day before each farmers market, they contact local farmers who are selling their produce and proteins to find out what’s freshest, then Hutchinson comes up with a unique recipe that incorporates all those items. Il Fiasco makes the recipe available to market patrons. “It teaches people how to use products that they normally would never shop for,” says Hutchinson.
“It’s a challenge for Dan, but our work with the farmers markets are a true local experience, making it all the better,” adds Gaimster. They also participate in the markets selling their own fresh pasta dishes and salads to hungry customers.
Il Fiasco and other South Sound restaurants are in a great position to take advantage of fresh, simple ingredients in the farm-to-table-movement because of the close proximity to so many local farms, they said.
And because more and more restaurants are moving toward serving small plates, people have more opportunities to try a variety of dishes when dining out. And chefs get to be creative in coursing out meals. Hutchinson likes the small dish trend. And he doesn’t want his culinary experience to stop.
“Right now, I’m just working as hard as I can to do this for the rest of my life,” says Hutchinson.
Now that’s the kind of attitude we should all look for in chefs who prepare our meals.
The inspiration is palatable.
For the full story pick up the latest copy of South Sound magazine. Subscriptions are available by phone at 253.588.5340 or you may order your subscription online.
