Revisiting a lasting lesson from Paul Reubens: Be kind
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I know it sounds Pollyannaish, but when it seems like it's acceptable to bully people as we're seeing today, and people are being thought of as less than human, it's even more important to speak up and honestly tell people what you appreciate about them. Be like Reubens: Take every opportunity to be kind.
Mary Ellen Reardon
Quincy
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Boston Globe
4 days ago
- Boston Globe
Revisiting a lasting lesson from Paul Reubens: Be kind
Advertisement I know it sounds Pollyannaish, but when it seems like it's acceptable to bully people as we're seeing today, and people are being thought of as less than human, it's even more important to speak up and honestly tell people what you appreciate about them. Be like Reubens: Take every opportunity to be kind. Mary Ellen Reardon Quincy
Yahoo
02-04-2025
- Yahoo
Tacoma's best Reuben, according to readers, skips sliced bread. Here's how it's made
The best Reuben in Pierce County, readers of The News Tribune say, is not actually served on sliced rye — it's on a hoagie bun. Peterson Bros. 1111, the dive bar and hot-sandwich source in Tacoma's Hilltop neighborhood since 2012, snagged the top spot in our March poll for being 'delicious consistently,' as one voter put it. It was something of a tight race among the 300-plus participants. While 1111 scored 13% of votes, Lake City Pub, a cozy haunt near American Lake in Lakewood, was very close behind with just seven fewer tallies and 10% of the total. Doyle's Public House took home the bronze with 8%. MSM Deli gets an honorable mention for a cool 7%. About a similar number of respondents said we forgot to list their favorite. Ashlynn R. called out the Country Rose Cafe in Spanaway, where she said the Reuben is 'cooked perfectly.' Donna D. cited the Windmill Bistro in Sumner for a specimen with 'perfect rye … just the right amount of toasting paired with a perfect ratio of super tender corned beef to sauerkraut.' Lindsay prefers the 'grilled to perfection' with lots of meat at Angleas, a retro-themed diner on Tacoma's Eastside. Top of Tacoma in McKinley, Peaks and Pints in Proctor, Tides Tavern in Gig Harbor and Zog's of Fox Island rounded out the Top 10. One reader, Kristine J., waved to Stadium Deli 'without question,' as in the deli at Stadium Thriftway. We didn't include any grocery stores on the list of choices, but perhaps we should have! Either way, there was enough consensus for us to pay a visit to 1111 last week for a glimpse into how chef Mike Parker handles the task. ▪ 1111 S. 11th St., Tacoma, 253-284-1111, ▪ Daily 11 a.m.-2 a.m. ▪ 21+, but staff frequently take phone orders for pickup Like all the sandwiches here, the Reuben ($13.49 with chips and pickle) begins with a hoagie bun from Coeur d'Alene Baking in Kent, a subsidiary of Portland wholesale company, Marsee Baking. The Kent facility created a rye version just for the Peterson Bros., said Parker. Had they been unable to get a rye hoagie, there would be no 1111 Reuben, he added. The split bun gets a little butter and some heat on the flat-top, while 'good-quality pastrami' and sauerkraut is grilled and flipped, then steamed with Swiss cheese and flipped again. A generous layer of housemade thousand island dressing tops it off. It turns out that the Reuben is not the bar's most popular sandwich — that's likely the chipotle turkey melt, Parker surmised. But, he said, 'Sometimes I won't make any Reubens, and sometimes I'll make Reubens all day.' Of note: 1111 and its sister bars, The Valley and Peaks and Pints, have garnered well-deserved reputations for vegetarian and especially vegan options that don't skimp on flavor or heartiness. On Hilltop, the vegan Reuben, made with house seitan, a vegan mayo-based thousand island, and chao cheese is a topseller: 'We make a lot of vegan Reubens,' said Parker. At Peaks and Pints, at least one reader reported loving the bread style at this beer bar. The more modest kitchen there, equipped with just a TurboChef oven and not a whole grill and hood like at 1111, uses the same bread but with the roundness removed to create a flat surface. As Craig R. wrote, the result is 'more like a French roll with the top cut off, so it will grill like a slice of toast. Love it!' Here's a look at what else readers had to say about their picks. ▪ 9106 Veterans Dr. SW, Lakewood, 253-267-1309, 'The perfect blend — a hearty, lovely sandwich! She's got it down, perfect!!' wrote Bonnie W., referencing owner Lauren Lively. What else is noteworthy about this Reuben ($17 with chips)? 'EVERYTHING!' said Tavia. Added Ciara, 'I've eaten A LOT of Reubens in the area and Lake City's is by far the BEST.' The kitchen cooks the corned beef in extra spices before slicing, topping plentifully with German-style kraut, Swiss and thousand island. You can tell the marble rye is grilled with ample butter. Perhaps the secret, though, is a little hint of bacon! ▪ 208 St. Helens Ave., 253-272-7568, At this everyday pub, chef Ben Marcus offers a few ways to love a Reuben. In one, pretzel-bun sliders ($14.49) combine the usual with a boost from Olympia's own OlyKraut. In another, house corned beef, Swiss and kraut get wrapped into a crispy wonton, egg-roll style, served with the dressing on the side to dip ($10.95). The classic ($16 with choice of side) boasts hand-sliced corned beef (as opposed to a mechanical slicing machine) on dark rye. ▪ 2220 6th Ave., Tacoma, 253-272-4814, The Reuben ($8.39-$15.99) at Tacoma's go-to deli is one of the only sandwiches on the menu that defaults to sliced bread (over the signature oblong subs). It's all toasted up, but beyond that you can choose traditional with thousand island or 'deli-style,' which omits the classic sauce and subs mayo, mustard, lettuce, tomatoes and onions. Whether that's still a Reuben is up to you. ▪ 3529 McKinley Ave., Tacoma, 253-272-1502, One reader asked simply, 'Have you had one from the Top!?!? Really the best ever!' Pastrami — 'lots,' according to voter Mel — plus OlyKraut, Swiss and Russian dressing on light rye, grilled of course. The Rainier Reuben ($15.75) remains on the standard menu under the bar's new-in-2024 ownership. ▪ 109 S. Meridian, Puyallup, 253-604-4791, Les S. noted the great marble rye at this Puyallup pub and extra-tender, house-braised corned beef. Topping it off is a special housemade 'Blarney sauce,' all plated with fries or tots ($18). ▪ 5226 South Tacoma Way, Tacoma, 253-302-5650, The barbecue bar on South Tacoma Way received several nods from avid fans, including Richard D. who described the sandwich here ($19.50 with choice of side) as 'amazingly moist and great cocktails to pair.' Thanks to all the smoked meats, even the house corned beef gets a kiss of smoke, combined with house kraut, Swiss and thousand island on a pub roll — all served with a side like mac and cheese, Southern greens or potato salad. ▪ 10902 Bridgeport Way SW, Lakewood, 253-719-7181, Lakewood's German icon got a couple of shout-outs, particularly for the kraut. Marbled rye is loaded with hot corned beef, Swiss and Russian dressing, and the sandwich is accompanied by pommes frites (spiced potato wedges) and pickles.
Yahoo
10-03-2025
- Yahoo
Corned beef or pastrami? Marbled rye? Help us find best Reuben sandwich in Pierce County
Tacoma is a sandwich town, and Reubens are perhaps the most prolific. Restaurants of varying size and style serve the meat-and-cheese-on-rye classic, and most variations read similarly on paper: Corned beef or pastrami. Swiss, but sometimes provolone or havarti, an underrated grassy cheese that's a darn fine melter. Sauerkraut, always. Thousand island or Russian dressing, which are almost the same thing but not quite — the latter zings with horseradish and, originally, called for caviar. Rye, often marbled but occasionally dark or, less commonly, light. The Reuben is so iconic that many restaurants stock rye bread exclusively for it and it alone. That might be why a couple of Pierce County spots opt for wheat, which might stir some controversy. Why is the Reuben so beloved? An OK sandwich has stuff on it; a great sandwich, like any great dish, has fat and acid, salt and flavor, texture and bite-ability. The harmony of earthy rye, roasty-toasty, slow-cooked beef (pastrami is extra-spiced and typically a different, chubbier cut of the belly than the standard brisket for boiled corned beef), crunchy, sour kraut and creamy, rich yet tart sauce elevates this American invention. Like most great foods, its origins are contested. Was it Nebraska or New York? For St. Patrick's Day, we rounded up 35 restaurants and bars around Pierce County with a Reuben on the menu. One is technically a slider, one adds fried jalapenos and subs coconut tartar (?!), another includes curds and pickles, and two use wheat. Most are classic, but only one can be the best. Vote for your pick in the survey below. If we missed yours, select 'somewhere else' and type the name of the restaurant. If you'd like to share more detail, please also complete the Google form. TNT Diner may contact you for a future story. We won't share your information with anyone, and we won't publish your name without permission. Thanks for participating!
