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.
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.