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Tag: fried pickles Tacoma


Now open: Loose Wheel in Puyallup

The deep-fried pickles at The Loose Wheel in Tacoma. Staff file photo

Loose Wheel, a new sports bar and restaurant in downtown Puyallup, opened over the weekend. Shawn DeCicco, owner of the Loose Wheel Bar and Grill on Sixth Avenue in Tacoma, opened the restaurant in partnership with Dennis Krumwiede, also a partner in the Sixth Avenue location, Josh Slott and Tracey Cook. If you’re already familiar with the Loose Wheel on Sixth Avenue in Tacoma, you already know the menu and theme at the Loose Wheel. If you’ve never been, there are three primary pastimes at Loose Wheel – beer, burgers and sports viewing. Screens are prevalent, you can’t turn your head without hitting one. It’s one of just a few places around here that serves fried pickles – and they’re probably one of the best versions I’ve had. The burgers are pretty good, too. If you like giant food, the Loose Wheel has got a ginormous burger on the menu that sounds as if it might kill you.

The original Loose Wheel Tacoma opened in March 2010. Read more »


Deep-fried goodness: Pickles show up on local menus

The deep-fried pickles at The Loose Wheel in Tacoma. Photo by Drew Perine/Staff photographer

Last October, TNT Diner reader Carole Whitmire called with a request for a Southern treat, “Where do you find fried pickles around here?”

She owed a friend lunch. And the friend, having just returned from feasting on the pickles at BB King’s Blues club in Memphis, wanted deep-fried pickles.

I asked and TNT Diner blog readers answered: Hooter’s serves them. So does Ramblin Jack’s in Olympia and Bruno’s in Eatonville.

And since then, the Southern-fried delicacies have continued to percolate on my deep-fried radar.

Recently, I spotted them on the appetizer menus at two restaurants: the newly opened Loose Wheel Bar & Grill, and Ram Brewery restaurants, which added fried pickles to the menu about six months ago.

Never heard of deep-fried pickles? That may be because they’re the culinary territory of the South. And by the South, I mean the deep-fried South. Read more »