NATASHA: DOESN'T SOUND EXPENSIVE TO ME >>>

In January we (actually, I) broke the news on our blog about a new nightlife establishment that will hit Tacoma’s streets named Maxwell’s Speakeasy + Lounge. Since that announcement, you’ve probably noticed all kinds of construction occurring at the corner of Sixth and St. Helens in and around the amazing, Historic Walker Building. All of that activity is coming from the redevelopment of this former apartment building that is currently being transformed into posh condominiums, with Maxwell’s located at the street level on St. Helens.

And here’s the news: It’s opening next week!

As with any mega-redevelopment project like this, we can only say that Maxwell’s is hoping to open to the public by Wednesday, April 23, but what we can say with certainty is that you’ll want to keep your eye on it (454 St. Helens) because what’s inside will dazzle your eyes and your palate.

Forecast Approach, LLC, put the concept for Maxwell’s together with Troy Christian and Sean Quinn. Maxwell’s will be operated by two restaurant-industry powerhouses in Matt Coloney as executive chef, who helped to open the Pacific Grill, and Tewfik Boulenouar as general manager, who most recently was the general manager of Coupage in Seattle.

The name Maxwell’s came up because it’s a timeless one that fits the seductive historic theme of the Walker Building. It’s also the name of the son of Casey and Gwen Ingels. Casey and Gwen are from Metropolitan Real Estate Development Group, the developers of the Walker project.

Maxwell’s will offer a comfortable, warm and elegant ambiance with plenty of booths and the type of atmosphere that makes the entire establishment feel like a lounge. Every accent will have an art deco feel with music playing that will match this genre.

This space is approximately 4,000 square feet, and there will be a 50/50 split between the restaurant and the bar.

In terms of food, you’ll be able to sink your teeth into inexpensive Northwest, fresh, provincial and comfort food. Think traditional mac and cheese, seafood, chicken pot pie and osso buco. Executive Chef Coloney has had the utmost latitude and creativity in the final development of this menu, and I can’t wait to see what he comes out with, which will rotate seasonally.

Not only will the restaurant serve its patrons in the actual establishment, but it will also offer the same menu as room service to the eventual Walker condo residents. That’s smooth!