Second bite: Tacoma’s Marrow offers a sophisticated yin-yang menu of unusual meats and vegetarian fare that doesn’t read gimmicky
However you view Marrow, the sophisticated new restaurant on Sixth Avenue, there’s one common theme: It strives to be approachable.
It’s a restaurant with a chef who has created a menu of meaty ingredients unfamiliar to Tacoma – roasted bone marrow, goat, oxtail, ostrich and bison. And there’s a dissonant undercurrent at Marrow: The meat-centric restaurant, named after its signature dish of bone marrow, unexpectedly also caters to vegetarians.
The 50-seat restaurant is stylish in a minimalist way – think Nordic austerity – with a spare aesthetic set against vibrant red walls and a soundtrack that pulses electronica. Butcher block tables, aluminum chairs, cork-and-mirror artwork and polished concrete floors feel clean and crisp, softened by playful chandeliers that are cluster clouds of naked light bulbs.
It seems perpetually full of Tacoma’s gritty hipsters. It’s the kind of restaurant that seems as if it should intimidate suburbanites, but it doesn’t. (Just don’t bring the kids – it’s 21 and older only.) It’s loud when at capacity and is vibrantly social by design. Tables are closely placed, with a communal table near the bar meant for sharing. Read more »