Sue Kidd covers En Rama in TNT
En Rama was recently covered in the Tacoma News Tribune. You can read an excerpt of Sue Kidd's article and find a link below.
Tea-infused whiskey, sherry and handmade pasta on menu at En Rama, from former owner of Hilltop Kitchen
It’s easy to miss En Rama, Tacoma’s newest cocktail lounge.
The intimate 25-seat space lacks a sign. To find it, look for the door marked 220 just beyond the A Street entrance of Court House Square (it used to be called the Old Post Office building).
The latest project of Chris Keil overlaps with his former cocktail haunt, Hilltop Kitchen, which also existed without a sign and also offered a clever assortment of cocktails and cocktail nibbles aimed at the 21-and-older crowd.
Keil was ahead of today’s cocktail trend nearly 10 years ago when he started blurring the lines between kitchen and bar. He created tinctures, housemade sodas, drinking vinegars and botanical syrups for his flavor-drenched drinks.
His latest endeavor opened April 27 and sinks into unknown territory in Tacoma — sherry, which is quite fitting considering the restaurant name is a nod to a style of sherry. It’s not the only focus of the menu, but a number of the drinks on the opening menu feature the fortified wine as one (of many) components, plus an abbreviated list of sherry by the glass. There’s mezcal and gin, two of Keil’s expertise areas. Botanicals and teas play a role on the menu, as they always have in Keil’s cocktails.
Keil hired a chef, known in Seattle food circles, and Tacoma’s best pastry chef to produce the cocktail and dessert menus. That’s reason alone to get me in there.
Here’s a first-bite look at En Rama. It’s this paper’s policy to avoid criticism of food and service during a restaurant’s first month.
Operator Chris Keil, who previously co-owned Marrow and Hilltop Kitchen, stands outside the entrance of En Rama, a cocktail lounge in downtown Tacoma in the Old Post Office Building.