TACOMA, Wash. — There's smoked salmon dip that comes with fry bread. Pho-inspired baby back ribs. And burrata caprese with freshly harvested heirloom tomatoes and peaches.
These are just some of the offerings at Woven Seafood & Chophouse, a new restaurant that teams up celebrity chef Roy Yamaguchi with the Puyallup Tribe of Indians.
"I would say the heart and soul of our restaurant is our wood-fired grill," executive chef Dexter Mina said. He's worked with Yamaguchi at previous restaurants. "We have a bounty of seafoods from the Pacific Northwest as well as chophouse, so we have a good selection of meats on the menu."
The 15-thousand square foot restaurant has expansive views of Commencement Bay, and a huge deck to take advantage of sunny days. The Puyallup Tribe bought the property in 2021 as part of its "long-term re-establishment of its presence on the original Puyallup homeland."
"We got the glass salmon there in the entryway," said the tribe's director of finance and business development Kyle Eley. "So, we really wanted to bring out that Pacific Northwest fusion with Japanese culture with Hawaiian culture with Puyallup Tribe culture. It's really part of the name Woven, weaving these cultures together."
KING 5's Evening celebrates the Northwest. Contact us: Facebook, Twitter, Instagram, Email.