TNT Diner

Good eats and drinks around Tacoma, Pierce County and South Puget Sound

NOTICE: TNT Diner has moved.

With the launch of our new website, we've moved TNT Diner.
Visit the new section.

Tag: Parkland dining

May
27th

Five-buck lunch – Marvel Food and Deli in Parkland

A baked cabbage piroshky is 99 cents at Marvel Food and Deli in Parkland.
A baked cabbage piroshky is 99 cents at Marvel Food and Deli in Parkland.

Cheap, filling, no more than five bucks. That’s my must-have list for a cheap weekday lunch. Today’s report took me to Marvel Food and Deli, a Parkland neighborhood grocery store and deli specializing in Eastern European ingredients and take-out food. Food finds of the day: Cabbage rolls and baked piroshky. Read more »

Sep.
28th

Oktoberfest: All the brats and beer you can stand at five festivals

Beer is on the menu at the Oktoberfest Northwest, held Oct. 5-7 2012 at the Puyallup Fairgrounds.

Schnitzel, spaetzle and beer. Do I really need to write anything more to get your attention?

I thought not. Oktoberfests big and small are planned this weekend and next throughout the South Sound. They’re festivals celebrating German beer and food – held in conjunction with the weeks-long Oktoberfest in Munich, Germany, the world’s largest fair devoted to beer. Around here, there’s the little European cafe Bruno’s in Parkland that will serve its exceptional German menu and a few specially selected beers for a two-day Oktoberfest. Oh, and they’ll have a chicken dance contest (pack your camera). Harmon Brewery has a bring-your-own-mug night where they’ll pour their beer into your cup. Tacoma’s Wingman Brewers will debut a few Oktoberfest brews. And then there’s the biggest Oktoberfest of them all: The three-day Oktoberfest Northwest at the Puyallup Fairgrounds that is an homage to all things German food and beer. Read more »

Jan.
17th

Cajun makes a comeback in Parkland with Madea’s Cajun Cafe

Keitha Okafor owner of Madea's Cajun Cafe in Parkland near Pacific Lutheran University uses her Louisiana roots to cook up Cajun favorites like the shrimp Po' Boy sandwich. Photo by Dean J. Koepfler/Staff photographer

Parkland is an unlikely neighborhood for bayou eating. Nevertheless, for close to a decade, it was our version of the best Louisiana parish for etouffee, gumbo and po’ boy sandwiches. Read more »

July
8th

Parkland dining: 208 Garfield and Margret’s add to an already interesting eating neighborhood

Braised short ribs with horseradish glaze and creamed potato (foreground) and Saint Marcellin fondue with green apple, ciabatta and sweet cherry conserve at 208 Garfield in Parkland. Photo by Peter Haley/Staff photographer

The sophisticated Italian restaurant Marzano. The mom-and-pop Mexican restaurant Reyna’s. The now-defunct Cajun eatery From The Bayou. Parkland long has been a destination for interesting dining.

Here’s something even diehard foodies might not have on their radars for the neighborhood near Pacific Lutheran University: Parkland is enjoying another culinary awakening.

New Parkland restaurants give reasons to head to the land of the Lutes. There’s Bruno’s European restaurant, whose cabbage rolls I wrote about last week (the restaurant relocated to Parkland from Lakewood earlier this year). And in May, I wrote about Yummers, a funky new cupcake shop with irreverent flavor combinations and a solid student following.

Here are two more you should track: 208 Garfield, a restaurant operated by PLU with dishes that reminded me more of Manhattan than Tacoma; and Margret’s, a plucky, cute and hidden sandwich cafe with an emphasis on scratch cooking that recently was taken over by two culinary school graduates. Read on… Read more »

July
1st

European eats and treats, foraging around the South Sound to find reader favorites

The South Sound restaurant scene has the market cornered on teriyaki and Thai and it seems you can’t turn in a circle without finding a new Vietnamese restaurant. But when it comes to Polish or Russian food, it might be easier to have someone’s grandma do the cooking because those restaurants are in short supply. Read more »

Dec.
11th

Meals by the mile: Ten eateries in Parkland

King Lieu and her son, Frank, right, are owners of Lieu's Restaurant in Parkland. In foreground is a hot & cold hors d'oeuvre  platter available at Lieu's. Photo by Lui Kit Wong/The News Tribune.
King Lieu and her son, Frank, right, are owners of Lieu's Restaurant in Parkland. In foreground is a hot & cold hors d'oeuvre platter available at Lieu's. Photo by Lui Kit Wong/The News Tribune.

Today, we offer our fourth installment of 10-in-1: Meals by the Mile. In our series, we dine at 10 restaurants located in a compact area and report the sights and scents of the restaurant district. Our current installment takes at look at the Parkland restaurant district.

Parkland’s main drag is Garfield Street, the gateway to Pacific Lutheran University. But this street needs help. Buildings, many past their prime, sit among vacant lots and less than busy sidewalks.

One thing this stretch of asphalt doesn’t lack is restaurants. From the casual elegance of Marzano to the college vibe of the Northern Pacific Coffee Company, this area’s eateries appeal to many tastes. On Garfield Street, no one should go hungry.

These 10 restaurants, in no particular order, are within walking distance of each other….

Read more »

Nov.
16th

Nopalitos, tasty cactus at Reynas in Parkland

Tacos al carbon at Reynas in Parkland. The tacos come with nopalitos.
Tacos al carbon at Reynas in Parkland. The tacos come with nopalitos.

I’m continuing my theme of plying myself with comfort eats, of the spicy variety, to rid my head of this horrid congestion. I stopped in at Reynas in Parkland over the weekend for a steaming plate of tacos al carbon with nopalitos ($12.95).

Nopalitos aren’t listed on many menus at South Sound Mexican restaurants. Reynas calls them nopales on their menu, and I’ve seen Mexican restaurants list them as either nopalitos or nopales. Either way, it’s a delicious little dish made from the pads of prickly pear, a cactus. When I find them, I order then. If they’re prepared correctly, with just a bit of snap, they’re unctuous. When overcooked, they take on the texture of slime — much like how okra turns slippery-squishy when it’s left to simmer too long. Click “more” to read about nopalitos at Reynas, a family Mexican restaurant on Garfield next to Pacific Lutheran University.

Read more »