Casual Dining, Recreation, Sustainability at Table 47, Gig Harbor, WA.

Looking for casual dining, fun recreation, and a beacon in sustainability? Head to Table 47 in Gig Harbor, Washington.

Location: 5268 Point Fosdick Drive NW, Gig Harbor, Washington. Website here.

Menu: The All Day Menu features a selection of casual meals. Go-to-snacks include nachos, hummus, chicken wings, and crispy Brussel sprouts. Burgers have a taste of Washington State with novel pairing likes the Parallel Burger – with foraged mushrooms or the Tahoma Burger with bacon and Washington apples. Flatbreads include choices such as fig and prosciutto or brie and mushrooms. There are various soup and salad combinations including kale Caesar and pear and walnut or a traditional farmhouse salad with locally sourced greens and goat cheese. Salads may be topped with chicken, steak, or salmon.

There is an extensive list of craft beers and local wines, both of which may be ordered as flights.

Thoughts: After a busy day of exploring, I was in the mood for a cold beer. Perusing the menu, I saw the beer named Galloping Gertie. I was sold!

Those of a certain vintage will recall the news item of the collapse of the original narrows bridge, Galloping Gertie, into the waters of the Pacific. The namesake beer is brewed in Tacoma and is a tasty golden ale. Rest assured, the bridge has been replaced twice and now is safe and sound.

My server recommended the Crispy Brussels as a starter. The sprouts are halved, cooked to al dente, then topped with bang bang sauce and caramelized onions. The sweet, spicy, and creamy sauce imparts a delicious flavor. The portion is large enough to share.

For my entrée, I chose the Parallel Burger. Owner of the complex, Troy Alstead, had described the burger and told me it has been entered in a James Beard Competition.

What makes the burger unique is the composition of the patty: 35% local and foraged mushrooms. This imparts a tasty, moist burger. It is then topped with fresh avocado, caramelized onions, mixed greens. tomato, and for a kick – blue cheese. The patty recipe was developed to highlight menu items designed to help the planet by lessening the impact of meat sources.

I wasn’t the only guest impressed with the burger. Overheard at the next table was the comment: “They have one of the best burgers on earth!”

Table 47 is part of the recreation complex called Ocean 5. It was created with the goal of being a place where people can connect over food, recreation, and cozy environments and to “be a real beacon in sustainability”. This is reflected not only in the menu but in all parts of the construction and maintenance of the complex. As Troy became increasingly aware of the “jeopardy facing our planet,” he wanted to demonstrate to small businesses how they can help the earth and be part of the solution, rather than part of the problem.

Beginning with construction, deep wells were drilled to provide geothermal heat in winter and cool air in summer. This cuts down energy consumption by 80%. The carpet throughout the center is woven from reclaimed ocean trash, thus helping clean up the oceans. Tables in the coffee bar and restaurant are constructed from re-claimed wood. Paper towels are recycled for the worm composting station in the basement.

Along with the mission of treating the planet well, most craft beers and local wines are on-tap. The reason is that the local county does not recycle glass. This saves tons of glass from local landfills.

Before or after your meal, check out the recreation areas. Offered are ten-pin and duckpin bowling, a laser challenge area, and an arcade room. Throughout are welcoming areas with firepits and soft, comfortable chairs where folks can relax and converse.

Mission accomplished: Ocean 5 and Table 47 exemplify Troy Alstead’s mission.

Price Range: Go-To snacks range from $3-12. Burgers and sandwiches are $10-16. Flatbreads are all $14 while soup and salads range from $5-12.

There are two daily Harbor Hours with specials on food, drinks, and activities. During these times, 10% of sales are donated to conservation at Harbor WildWatch in Gig Harbor.

Jo-Anne Bowen

Jo-Anne is a freelance travel writer / food explorer with a background in food and nutrition. She has enjoyed cooking and dining through the years. Follow her at www.instagram.com/joannesjourneys.

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