One of Tacoma’s newest nightclubs, Sax, has generated a buzz on Sixth Avenue since owners Jenny and Andy Yee opened on May 28, next door to their main money maker, North China Garden. So we thought we’d drop in, try the grub, sip some cocktails and soak up the scene.

Theme nights: Look for college night (Monday), open mike night (Tuesday), Latin night (Wednesday), ladies night (Thursday), and a mix of live bands and DJs spinning dance hits on the weekend.

The scene: Sax is dark, cozy and laid-back, with a diverse crowd that spanned baby boomers and curious twentysomething scenesters.

“Our image is that we’re a relaxed spot for people in their mid-30s,” general manager Micha Cornelius said before Sax opened last month. “But at the same time, you don’t want to turn the Sixth Avenue crowd away.”

Hence, the identity crisis the venue seems to have right off the bat. Like Jazzbones down the street, the name implies a swanky, bebop vibe. But depending on the night patrons drop in, they may be more likely to hear DJ Gruv spinning the sorts of booty-shaking club anthems favored by KUBE-FM (93.3) – hip-hop and reggaeton smashes by the likes of Ice Cube, Ying-Yang Twins and Daddy Yankee on ladies night.

That’s not a bad thing, per se, just confusing and maybe off-putting to anyone drawn by the promise of low-key ambiance. Not that a small cluster of clubbing types and gray-haired groovers seemed to mind as they shook their money makers on a small dance floor during our first visit. And the DJ kept things toned down for the dinner crowd, spinning a soothing mix of Bill Withers, Marvin Gaye and Sade at volumes more conducive to conversation.

Local jazz, blues and soul outfit, the Carter Brothers (www.myspace.com/thecarterbrothersltd) recently replaced Hybrid as Sax’s house band du jour. Catch them at Sax tonight and on June 27.

The food and drink: Sax serves breakfast, lunch and dinner, with dinner entrees ranging from $16 to $24. We tried the teriyaki filet tips appetizer ($7) followed by walnut-crusted chicken ($16), which consisted of boneless breast filet served over a hulking, mushroom-stuffed ravioli (about the size of a CD), broccoli and creamy white sauce.

Mojitos were a bit on the tart side. And food seemed more down-home than the gourmet fare we anticipated based on prices and images from the Web site. But dinner was filling.

Service: Prompt and friendly.

Ernest A. Jasmin: 253-274-7389

ernest.jasmin@thenewstribune.com

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