Corbeau

“Outstanding. Tremendous. Glorious. Everything at Corbeau is executed with thoughtfulness and finesse. The dishes are not only delicious, but the concepts are delightful. Chimichurri with steak frits and foie gras just works. Special shout out to Mason and Chloe for taking such good care of us. There is much to discover in Tacoma, and Corbeau is a perfect example of creativity and passion coming to life in a beautiful space. Bravo.”

“In this country, French food is almost synonymous with haute cuisine, fancy food that’s wonderful but can also feel pretentious. This puts a mental barrier up for many, so they never bother to try the ultimate comfort food: “cuisine des terroirs" or “cuisine paysanne”; rustic, non-pretentious French food. This is the heart and soul of French cuisine, and if you want to try some, I can think of no better place than Corbeau. There is little point in reviewing individual dishes since the menu changes every 6 weeks. We have been here twice and every dish has been innovative with a strong nod to classic French bistro fare. The French onion soup was among the best we’ve had and it was made with miso instead of beef stock, but retained the beefy flavor of a perfect French onion soup. Most French onions soups in this country are drowning in so much Gruyère or domestic Swiss that it overpowers everything else. Corbeau’s soup had just the perfect amount of Comté to complement the soup and then balanced with some brandy to cut the richness a bit. Every dish we enjoyed here was, like the French onion soup, a riff on a classic yet honoring the original and never sacrificing flavor.”

“Been in for drinks and was always impressed, but finally had an excuse to go in for dinner and was absolutely blown away. Charred broccolini, and onion soup were fantastic appetizers. Our mains; the burger, and scallops, were great as well. Blood orange creme brulee was a perfect ending.”

“Corbeau is the kind of place where you feel like you’re coming home. The staff is amazing and so welcoming. The space is cozy but electric. It is our new favorite restaurant in Tacoma after our second visit. Everything on the menu is special even down to the bread and butter. How can something so simple be so incredible?! Every single item we’ve ordered has been freaking delicious. I’m not a picky eater but I am a cautious one. My grandma always said, “Never order something you can make a better version of at home” and I’ve used that as my compass when dining out. I can confidently say that every bite I’ve enjoyed at Corbeau was a delight. Nothing I’ve ordered would have been better from my kitchen and I’m a pretty darn good cook. So many flavors that are familiar but difficult to place making the meal an exciting adventure. The dishes are thoughtfully composed and absolutely gorgeous on the plate. Rotating specialty cocktails are elevated but approachable making this place perfect for both a meal or a snack during Happy Hour. I’m just a little obsessed. Okay, maybe a lot. If we could, we would come every week but we will have to settle for special date nights and be resigned to dreaming about Corbeau every night instead. If you’re reading this, run, don’t walk and get your booty down to Corbeau and TREAT YO SELF!”

“We wanted to love it, but left feeling lukewarm (just like our food) about Corbeau. We’ve been for quick drinks before, and loved the moody vibe and cheeky cocktail menu, so thought we’d do a little date night. Unfortunately I didn’t find anything I loved this time on the ever-changing cocktail menu—and was surprised to learn that it was not possible to alter a cocktail (removing an allergen) because they were batch-prepared. The one I did end up ordering was not to my taste—to the server’s credit, she sensed my disappointment and offered to change it out, I just sincerely couldn’t handle more alcohol so declined. We shared a steak frites— it took about 35 minutes to come out, which would be fine if we ordered anything else, but we did not. Then, the steak (seemed high quality, well seasoned and nice sauce) came out lukewarm at the very best, with an ice-cold jammy egg running around next to it. French fries in a separate cup were hot and floppy, fairly satisfactory. But we couldn’t get over the lukewarm steak and ice cold egg that took 35 minutes, hah! It felt a bit like a prank. Takeaways: perfectly nice people, cool decor, but drinks and food just not to our taste. Perhaps French food just isn’t our jam. C’est la vie!”