Dive into Ocean5

Gig Harbor’s Newest Hot Spot

Gig Harbor’s Ocean5 blends bowling with fine dining, duckpin with business events, and laser-tag battles with happy hours.

The entertainment center is a mash-up of owner Troy Alstead’s two passions — social connections and environmental protection.

The name refers to the world’s five oceans, all of which eventually connect.

Ocean5

“That’s what this is all about — connecting and social engagement,” Alstead said. “This is a place for people to be, talk, and connect with each other around the fire circle, in the bowling lanes, or around the table.”

The two-story, 57,000-square-foot facility has a 4,000-square-foot laser tag area, an arcade, and both bowling and duckpin lanes. Duckpin is a modified version of bowling with smaller balls that have no finger holes, which is popular on the East Coast.

A fire circle near the entry welcomes patrons and provides a comfortable area to hang out, chat, or wait for a lane.

Upstairs, 4,200 square feet of event center space, complete with an outdoor patio, is available for rent.

Table 47

Table 47 — which is located inside the space but is a separate company also owned by Alstead — serves locally sourced, fresh-from-scratch fine dining fare. The dishes range from familiar classics like meatloaf to locally sourced seafood and steak. The menu has several gluten-free options.

Table 47 refers to the importance of a table for gathering and socializing. The number 47 is the Earth’s parallel on which Gig Harbor sits.

The restaurant seats 200, includes a full-service bar, and has seating for another 100 patrons on the patio. A landscape fireplace separates the indoor and outdoor dining rooms. The outdoor patio’s concrete floor has radiant heat.

The center also contains several areas that can be closed off for private parties.

Alstead’s restaurant experience runs deep. He worked for Starbucks for 24 years, most recently as the chief operating officer in charge of day-to-day operations of the global business and its family of brands.

He became passionate about protecting the environment during his work-related world travels. For example, he lived in Shanghai during the 2008 Summer Olympics. The air pollution was so bad that China forced coal-burning plants to shut down operations for three weeks prior to the games.

After witnessing worldwide pollution, Alstead is committed to making his own business as eco-friendly as possible.

A worm farm in the basement composts the restaurant’s waste, including paper towels. A geothermal heat pump cools and heats the building without drawing power from the grid. There are 72 1-inch-wide, 265-foot-deep wells that suck water up to a heat exchanger.

Table 47

Chris Coley, OrcaEnergy’s Ocean5 project manager, estimates the system will prevent 175 to 200 tons of carbon dioxide from being released into the atmosphere per year. That’s the equivalent of taking 30 cars off the street. It’s also less expensive in the long run. Ocean5 should see a return on its investment in about 12 to 15 years.

Table 47’s food is locally sourced. Before the restaurant opened, executive chef Ian Wingate and executive sous chef Doug Hudson drove around to local farms seeking menu ingredients.

“Shipping food is one of the worst things you can do to the environment,” Alstead said. “If we can source locally, the environmental footprint is lower. We consider how local farmers and ranchers take care of the land and the animals. We make good choices around organics. We care about the land. All that matters to us.”

In addition, all the carpets in the building are made from recovered, abandoned nylon fishing nets. Fishing nets are known to be a major problem in the world’s oceans. They do not disintegrate, and they destroy sea life.

“I love the ocean,” Alstead said. “I have a heart for it, and I’ve come to recognize the seas are jeopardized. We are doing everything thing we can to help that cause and tell our story, while making sure our customers have an amazing experience.”

With all these eco-friendly steps taken, Alstead is hopeful that Ocean5 will be the first LEED-certified building of its kind in the world. 

“I grew up here, and have been all over the world,” he said. “We are fortunate to live in an amazing place. Food brings us together more than anything else. I want to make that connection even more meaningful by integrating every aspect of our local community in one special place.”

Ocean5 is located at 5268 Point Fosdick Drive in Gig Harbor. Check the website, as the space may close to the public if a private event is happening. In addition to Table 47, there are more food and beverage options, and you can even have items delivered to your lane. o5social.com

 

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