Handmade pasta baked in a wood-fire oven.
Experimental vegetarian fare served alongside roasted bone marrow.
Argentinian steak paired with South American wines.
East Coast deli sandwiches.
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And plenty of craft beer.
If you want it, Sixth Avenue’s got it.
Now add these to Sixth: lavender ice cream, a loco moco plate, Carolina pulled pork and Oklahoma burgers.
This is the summer for movement on Sixth Avenue — Tacoma’s most varied restaurant neighborhood — with four openings and two restaurant moves along a 2-mile stretch from Stevens to Steele streets.
So far this summer, Sixth Avenue has gained a Hawaiian plate lunch restaurant, a Southern restaurant with Carolina roots, an ice cream cafe and a pop-up restaurant operating out of a bar.
Next up is a big move for Primo Grill. That longtime Sixth Avenue anchor and respected chef-owned restaurant closes at Sixth and Pine on Saturday, with a planned reopening Aug. 8 a few blocks away at Sixth and Oakes. Another restaurant on the move this summer was The Red Hot, Tacoma’s go-to tavern for craft beer and gourmet hot dogs.
And then there’s this news: Hilltop Kitchen owners Chris Keil and Matthew Schweitzer are purchasing Sixth Avenue’s Marrow, the upscale restaurant with a dual purpose menu for vegetarians and meat-eaters opened by Jaime Kay Jones, Jason Jones and Kyle Wnuk in 2011.