LET'S EAT By Carolyn Augustine In the east wing of the Bookstore on Garfield in Parkland is a restaurant serving some of the best food I have ever had in Pierce County. Original and stunning in its economical prices, 208 Garfield is not pretentious or fancy, but just remembering this meal makes me happy. We ordered Lavender Fields, soda water with lemon and lavender, $3.25; a bowl of Yellow Split Pea Soup served with homemade rye flat bread, $5; White Bean and Garlic Spread served with grilled herbed flatbread, $5; Braised Short Ribs served with Horseradish Glaze and Herbed Potato, $8; and Warm Bread Pudding Bites served with Trops Caramel and chocolate sauce, $3.75. We were mistakenly ordering from two menus, but our server, Katia, didn't mention this, and just kept our order coming. She served the Lavender Fields, and the lavender swirled into the soda water as you stirred it GÇô fun to watch, and very refreshing to drink. The soup was hearty, and rich with bacon and spices. The triangles of flat bread were mild and tender, and we dipped them in the white bean spread. That was fragrant with garlic and streaked with olive oil in an unexpected blend of textures and flavors. This order of flat bread was crisp and spicy. The short ribs came without a knife, but since they fell apart when you touched them with a fork, it wasn't necessary. This was two short ribs with a medium serving of meat, and adequate for lunch. The horseradish sauce was delicately flavored and complimented the meat, which came on a bed of herbed potatoes. Wonderful. Also on the plate was a small spring greens salad in a vinaigrette. For dessert, six mini-muffins of sweet bread pudding dipped in the chocolate or caramel just melted in your mouth. This meal was so good, and so unexpected, that 208 Garfield rates a visit soon. The restaurant is accessible, as is the clean bathroom, and anyone can be comfortable there.
Carolyn Augustine is a freelance restaurant and food writer. 208 GARFIELD 208 Garfield St., Parkland 253-538-5990 Hours: Monday through Friday 7 a.m. to 9 p.m., Saturday and Sunday 8 a.m. to 9 p.m.
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