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Tag: Marrow Tacoma

Feb.
14th

Breaking Bread: Tacoma’s Marrow adds Sunday brunch, sister restaurant Top of Tacoma begins lunch service

Marrow Breaking Bread

Sixth Avenue has your evenings covered, but what may be lesser known is that the neighborhood is a stunning breakfast destination – and not just because it’s full of coffee houses (Valhalla, Metronome, Satellite, Bluebeard, the new Ubi, etc, etc). Breakfast is stellar on Sixth. There’s the Cap’n Crunch french toast at Dirty Oscar’s Annex. The braised rib scramble at Masa. Pancakes at the Old Milwaukee. Scrambles at Shakabrah. And now here’s another reason to head to Sixth on Sunday mornings  – brunch at Marrow.

Beginning Feb. 17, Marrow will start brunch service every Sunday – they’re calling it “Breaking Bread.”  They’ll open at 10 a.m. and remain open through evening service (with a small plate menu).

Owner Jaime Kay Jones, who runs the restaurant with husband Jason and chef/co-owner Kyle Wnuk, described these brunch items: Read more »

Oct.
23rd

New fall menu: Marrow Kitchen Bar

Marrow chef Kyle Wnuk and co-owner Jaime Kay Jones are pictured here. File photo by Dean J. Koepfler / Staff photographer

It’s so odd to think that a few weeks ago, we were cruising into restaurants wearing flip flops and capri pants. And just like that – the sideways rain returned. The most wonderful thing about the weather change? Squash, beets, kale, soups, braised meats and restaurants that feature all of the above. I’ve spent the last week checking in with chefs to find out what they’ve got simmering for fall flavors. For the next few days, I’ll post menus from restaurants around town. Today’s menu comes from Marrow. Read more »

April
12th

Second bite: Tacoma’s Marrow offers a sophisticated yin-yang menu of unusual meats and vegetarian fare that doesn’t read gimmicky

Marrow chef Kyle Wnuk shows off the restaurant's ostrich/duck sliders with co-owner Jaime Kay Jones providing the spirits. Photo by Dean J. Koepfler / Staff photographer

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 »

Nov.
4th

Yum on a bun: Five more Tacoma bar burgers to try before you die

Pacific Grill duck sausage sliders. Photo by Lui Kit Wong/Staff photographer

It took months and three bottles of Tums to recover from last December’s bar burger series. Remember that? I wrote about the 20 burgers you have to eat before you die (or die trying).

This time, I took a considerably smaller bite out of Tacoma’s bar burger footprint: Five more bar burgers you should add to your list of must-try-or-die burgers around town.

Just don’t tell your doctor before you embark on your eating project. Click “read more” to see my top five bar burgers of the moment. Read more »

Aug.
26th

Veg-friendly Tacoma: Marrow Kitchen Bar on Sixth Avenue

At Marrow, a new restaurant on Sixth Avenue in Tacoma, farrotto on the left, and Oregonzola fried squash blossoms at right. Photo by Peter Haley/Staff photographer

Pretty dining room, a prime corner in the popular Sixth Avenue eating district and a chef with a penchant for layering flavors and textures – Marrow Kitchen Bar is trying something unusual for Tacoma. So far? I like it. The restaurant was opened Aug. 2 by Jaime Kay Jones and husband Jason Jones, who in 2007 opened Top of Tacoma, a popular McKinley neighborhood lounge. In the kitchen at Marrow is co-owner Kyle Wnuk, who until recently was chef of Dirty Oscar’s Annex, also on Sixth.

While half of the menu is devoted to meat-eaters (more on that in a bit), the restaurant serves double duty with a menu of vegetarian creations with sophisticated flare and not a morsel of tofu or gimmicky meat substitute in sight. Read more »

Aug.
4th

Open on Sixth: Tacoma’s new Marrow restaurant opens with a menu of unusual proteins and elevated vegetarian cuisine

Marrow Kitchen Bar opened Tuesday in Tacoma’s Sixth Avenue restaurant district with a menu of unusual proteins and a companion vegetarian menu elevated to a fine dining level I’ve never seen in a Tacoma restaurant.

I spoke with owner Jaime Kay Jones this morning and she said the first few opening days have trended smooth and already diners have picked a few clear winners on the menu – the oxtail cake, vegetarian risotto and duck, for starters, but more on that in a moment. Read more »

May
19th

Ostrich, goat and boar, oh my: Coming soon to Sixth Avenue is Marrow, a fine dining concept that Tacoma needs

Get ready for Marrow. The fine dining restaurant with a focus on unusual proteins and craft cocktails is aiming for a July opening on Sixth Avenue.

Here’s reason to be interested – it’s backed by Jaime Kay and Jason Jones, co-owners of Top of Tacoma, and Kyle Wnuk, chef at the recently opened Dirty Oscar’s Annex on Sixth Avenue (I am wowed by his top-notch burgers, but more on that in a moment).

Marrow will occupy the space recently vacated by Beyond the Bridge Café. The short-lived café was one of a gaggle of coffee houses on Sixth. The addition of Marrow brings two things Sixth Avenue and Tacoma need: fine vegetarian dining and a restaurant that emphasizes oft-overlooked proteins in a restaurant setting. Duck, goat and ostrich, anyone? Read more »