We sat down with owner Eda Johnson of Manuscript & Dialogue in Tacoma, Washington. This LGBTQ-owned restaurant in Tacoma is more than just a restaurant—it’s a vibrant, Italian-inspired scratch kitchen and bar where locally sourced ingredients meet bold flavors and thoughtful design. The menu features house-made pasta, Roman-style pizza, oysters, and seasonal dishes crafted with care and creativity.

Best LGBTQ Restaurants in Washington State — Manuscript & Dialogue in Tacoma, Washington: Meet the Owner

With its warm, intimate atmosphere, curated lighting, and weekend vinyl DJ brunches, With rave reviews for both its cuisine and cocktails, Manuscript is a must-visit for anyone looking to savor Tacoma’s culinary and cultural scene.

Where did you grow up and where have you traveled to that contributed to you opening your own restaurant?

While I haven’t traveled extensively, the inspiration for my restaurant doesn’t come from geography as much as it does from people. Instead, it comes from a place of empathy and of knowing what it feels like to want a space where you can show up fully as yourself and be celebrated. The heart of dining is about human empathy—understanding how food connects us, comforts us, and brings us together.

It’s about creating a table where everyone feels welcome—whether you’re queer, straight, somewhere in between, or still figuring it out. I’ve always been more inspired by the act of sharing a meal, listening to others’ stories, and creating a space where people feel valued and cared for. My restaurant is less a reflection of global travel and more a reflection of appreciation for human connection and the way food can nurture it.

Tell our readers an interesting fact or two about yourself that reflects your management style?

I’ve worked a lot of jobs across different careers and had my fair share of bad bosses, and those experiences, along with some personal challenges, shaped how I lead today. When I opened my own place, I wanted to do things differently—to build an inclusive, supportive space that’s focused on the people who actually make the business run.

Before this, I was a firefighter and paramedic, where things are always high pressure and mistakes could mean life or death. Compared to that, restaurants are mild: nobody’s dying if a ticket runs late or a dish comes out wrong. That perspective keeps me calm and grounded — we try not to yell or panic or throw spatulas, and I remind my team that the kitchen isn’t a burning building. My management style is rooted in empathy and inclusivity, with the grit to stay steady under pressure without crushing anyone in the process.

Tell us about your absolute favorite food and why readers should try it if they haven’t already?

My favorite food isn’t fancy—it’s a Safeway birthday sheet cake. There’s nothing glamorous about it, but it hits all the right notes: sweet, nostalgic, and comforting. It takes me back to being a Kraft kid at heart, sneaking frosting from the counter and savoring that perfect, simple flavor. It’s pure joy in a slice, and sometimes, that’s exactly what you need.”

Can you walk us through your experience in developing and maintaining a “strong team dynamic” within your restaurant?

For me, developing and maintaining a strong team dynamic starts with hiring. I don’t just look for résumés or technical skills—I look for people who genuinely gel together. The right group of people will carry each other, balance each other out, and make the whole restaurant stronger. Once they’re here, I make it clear that the employees are the restaurant—without them, there’s no service, no experience, no business.

That means creating a culture of respect, listening, and support. I try to focus on making sure people feel valued and safe to bring their whole selves to work, because when the team feels good, the energy naturally flows to the guests. The dynamic isn’t forced—it’s built on trust, empathy, and making sure the right people are in the right space together.

In your opinion, what factors contribute to excellent customer service?

I think excellent customer service comes from real human connection. We’re not trying to be a chain where every interaction is scripted or forced. My team isn’t made up of robots — they’re individuals with personalities, humor, and quirks, and I want that to shine through. What matters most is that guests feel seen and cared for, not just processed. To me, the best service happens when staff feel comfortable being themselves, because that authenticity makes people feel welcome and builds loyalty in a way no corporate handbook ever could.

What’s the strangest food combination you’ve ever tried? And, did you like it?

Peanut butter and pickle sandwich - specifically Nally Kosher Baby Dill Pickles and creamy peanut butter. Just try it. Trust me.

What is one of your greatest accomplishments or recent awards you've earned?

Honestly, one of my biggest accomplishments is just opening my restaurant at all. Nothing about it was easy. I didn’t have a safety net, I didn’t have big investors cutting checks — I had years of grinding it out, saving every dollar I could, and pushing through a lot of setbacks. There were plenty of times I thought it wouldn’t happen. But I stuck to my values, did the hard work, and made it happen. Seeing it alive now—people in the seats, energy in the room—that’s the payoff for all the long nights and sweat it took to get here.

What are some of the latest trends you’re seeing in the hospitality industry?

Sustainability isn’t a nice add-on anymore—it’s the baseline. People (including me) expect kitchens to cut waste, lean on local, and ditch the throwaway stuff. If you’re not doing it, you’re already behind.

What’s your favorite go-to cocktail, wine, beer, or beverage of choice?

A good rye whiskey on a big rock—no frills, no fuss. I like that balance where it’s a little spicy, a little sweet, and it forces you to slow down as the ice melts. It’s the kind of drink that doesn’t try too hard but still shows up with character—like the friend who tells the best stories without raising their voice.

What do you love most about being the Owner of Manuscript & Dialogue in Tacoma, Washington?

Most days it feels like juggling knives while running a marathon. But what makes it worth it is looking out at a room full of people enjoying themselves, knowing the staff behind it are just as happy. I love seeing employees who actually enjoy coming in, who feel balanced and supported—it means the chaos is paying off. That energy shows up in the food, the service, and the vibe. When the team’s thriving and the guests are buzzing, that’s the sweet spot that makes all the madness worth it.

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