3017 Ruston Way
Tacoma, WA 98402
(253) 752-8811
Located in the Ruston Waterfront District of Tacoma, C.I. Shenanigans is one of Tacoma’s most popular venues. You’ll find that the restaurant provides views of Commencement Bay from virtually every table. The dress code is lax here, no dress shirt and tie required. Dim lighting accompanied by walls covered with pictures of local historic people and landmarks provided an intimate atmosphere. The restaurant boasts a full bar with your typical brews and micro brews, as well as local and imported wines. Of course, a bar wouldn’t be complete without a flat screen television to watch the game on. On a Saturday night, it seemed a pretty happening place to be, with large stools and plenty of room to socialize.
Chef Scott McLean’s diverse menu includes Asian, Greek, and Italian influences. Dinner commenced with richly flavorful Crab and Shrimp Stuffed Mushrooms, consisting of Parmesan cheese, breadcrumbs, minced crab and shrimp meat served hot in a white circular dish; interestingly, the dish had carved holes to extract the mushrooms easily.. Next came the calamari. Deep fried with herbs, served in a white rectangular dish, accompanied by a lemon thyme aioli that complemented the seafood nicely. Although very enjoyable, we thought it was a little too oily. I then sampled the lobster bisque, which consisted of a rich shellfish stock, tomato, brandy, and cream. In comparison to some of the other lobster bisques I’ve had, it went down smooth, the flavors expanding throughout the palate. My wife enjoyed a Caesar salad comprised of a Parmesan cheese, romaine lettuce, cheese and herb flavored croutons, and lightly dressed with Caesar dressing.
Dinner comprised of Chicken Pappardelle, with sun dried tomatoes, wild mushrooms, and a rosemary cream sauce. As the waiter served me, I was taken aback by what I thought to be a moderate, but small size dish. To my astonishment, it was quite fulfilling. The noodles were thick, the rosemary sauce complemented the pasta with its light distinct flavor, while the sun dried tomatoes added the spark that completed the dish. My wife enjoyed the Maytag Bleu and Pear Stuffed Chicken, dressed in a shallot-red wine butter sauce, along with the Potato-Apple Au Gratin and the Buttermilk Frizzled Onions. The au gratin, to me, was an interesting concept. The apples did not overpower the potatoes that accompanied it, tasting like your typical homemade potato au gratin. The frizzled unions were coated with buttermilk and deep fried until golden brown, almost tasting like a glorified onion ring.
Our desert consisted of a White Chocolate Bread Pudding. The pudding was crisp and flaky, similar to a pie, not soft and mushy like your typical homemade dessert. It was surrounded by a complementary white chocolate sauce, softening the texture and adding a gentle sweetness. Overall, the perfect dessert to end a perfect meal.
C.I. Shenanigans: the food was excellent, the service impeccable, and the prices couldn’t be beat. Our waiter, Danilo, was very professional in his appearance. Attentive to our every need and explaining the menu in great detail. Though the restaurant was moderately busy, Danilo made a point to check in with us every five to six minutes to clear off plates, make us aware of how long it was going to be before we were served, and also made it a point for both of our appetizers, entrees, and desserts to be served at the same time. Check out this restaurant; if not for the food, for the spectacular view.
by Andrew Cray
