Crockett’s Public House
118 East Stewart Ave, Puyallup
253.466.3075
crockettspublichouse.com
You might come for a drink, but you’ll stay for the food! Crockett’s Public House was created to be a bar with integrity, serving food with integrity. They’re just a great restaurant wrapped up in a pub which serves high quality food.
The house-baked flatbread appetizer is both crisp and chewy. Accompanied by sweet tomato jam, distinctively flavored soft cambozola cheese and a head of buttery textured sweet roasted garlic, this starter is an array of contrasting tastes and textures.
Spinach is tossed with tart grapefruit, velvety avocado, crunchy sunflower seeds and dried cranberries to create a salad bursting with flavor. The house-made mustard vinaigrette marries the unlikely combination into a top-notch dish. The bleu cheese salad combines greens with generous portions of crisp red flame grapes, sweet caramelized pecans and bleu cheese crumbles.
Mushroom raviolis are made in-house. Filled with earthy wild mushrooms, the entrée is enhanced by caramelized shallots and savory parmesan. The filling for Crockett’s crunch burger makes each bite a mouthful. Tender braised pork roast and beef short ribs are arranged in a bun spread with chipotle mayonnaise and topped with a handful of potato chips. Accompanied by a Napa cabbage-based slaw, it’s a meat-lover’s dream with a bite.
Carrie’s fruit pie is also homemade. More aptly called a galette, each simple tart is a single serving. The dessert is a flat, free-formed crust topped with a thin layer of fresh Fuji apples tossed in cinnamon and sugar. The edges of the crust are folded over into the filling, leaving most of the fruit exposed. The classic treat is topped with Olympic Mountain vanilla ice cream, served on a plate sauced with caramel.
Crockett’s Public House features food using local, fresh, high quality ingredients, prepared in house and cooked to order. The next time you’re in Puyallup, stop in for a bite.
Mary Morgan