Lobster for shore

RON SWARNER: LOBSTER SPAGHETTI >>>

The Pacific Grill has become the preferred spot for those looking for a wonderful dining experience — from ambiance to service to consistency, the PG has it all — followed by an evening of martini-sipping and chatting with the chefs who often mingle with the customers in the bar.

Known for their inventive dishes, fresh seafood and seafood, and braised meats, I’ve gone the pasta route on my last three visits.  In fact, I’ve nestled up to the same dish — lobster spaghetti.

Pacific Grill chefs remove the meat from a Maine lobster, cut it up, and toss it with spaghetti, shrimp, over-roasted tomatoes, zucchini, crushed red pepper, extra-virgin olive oil and basil.

Their lobster spaghetti ($28.95) isn't the usual pasta tangle studded with the odd bit-o-lobster, but a dish where the noodles are played small and the lobster is played big, with whole claws and chunks of tail meat swimming about smartly.

Yum.

[Pacific Grill, 1502 Pacific Ave., Tacoma, 253.627.3535]