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Tag: Top of Tacoma

June
16th

Now open: Parker’s at O’Malley’s on Tacoma’s Sixth Ave

The pastrami Reuben from Eleven Eleven, where Mike Parker previously cooked. File photo 2012.
The pastrami Reuben from Eleven Eleven, where Mike Parker previously cooked. File photo 2012.

Mike Parker’s made a career cooking in bars, but his food’s not the typical prefab pub grub.

The Tacoma cook with 16 years experience cooking at popular Tacoma bars now has his own place – and it’s a restaurant within a bar. On Thursday, he opened Parker’s at O’Malley’s on Sixth Avenue. Read more »

Sep.
27th

Meatball advisory: Dining around the South Sound in search of three-napkin sandwiches

The meatball sandwich at Adriatic Grill in Tacoma. Peter Haley/Staff photographer
The meatball sandwich at Adriatic Grill in Tacoma. Peter Haley/Staff photographer

A meatball sandwich should require two hands, a T-shirt you don’t care about destroying, more than a few napkins and a seesaw of crunch and smoosh.

Since a reader inquired earlier this year about where to find the best examples of that sandwich, I’ve had thoughts of twirling beef orbs raining down with red sauce, a cloud cover of gooey cheese seeking shelter inside toasted bread.

OK, OK. Sorry about that corny paragraph. Clearly, I’m playing on the concept of “Cloudy With a Chance of Meatballs 2,” the movie that opens in theaters Friday. But those components – beefy meatballs, a tasty red sauce, plenty of cheese and crunchy bread – became my criteria for Tacoma’s cheesiest, sauciest, messiest meatball sandwich.

I searched for sandwiches in three categories: take-out delis, bars, and the area’s finest Italian eateries.

The overall winner? Adriatic Grill – if not for the meatballs with a hefty texture and delicious garlicky punch, then because of the accompanying hand-cut fries that take chef-owner Bill Trudnowski two days to make. What? Your fries don’t take two days to make? What’s wrong with you?

Read on. Read more »

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.
13th

Drink to this: Elderflower cocktails at Top of Tacoma

Jaime Kay Newton, who owns and runs Top of Tacoma with Jason J. Jones, has gone floral with her cocktails. St. Germain has been showing up on cocktail menus around town for months – from the new(ish) 1022 South to Maxwell’s Speakeasy + Lounge.

Newton said it’s the flavor profile that makes St. Germain elderflower liqueur such an interesting ingredient. “It’s really floral, we’ve done a lot of experimenting with it. It goes nicely with grapefruit juice,” said Newton. As of late, she’s been mixing a grapefruit infused Finlandia vodka with St. Germain….. Read more »