NEW DANCE CLUB TO OPEN ON SIXTH AVENUE >>>
The Weekly Volcano drools when we see paper-covered windows in vacant buildings and storefronts; it means something new for Tacoma. Case in point: the Sixth Avenue space that formerly housed Hell's Kitchen. Behind those papered windows the Gruv Lounge & Nightclub owner Jason Rim and crew are building Tacoma's new dance spot.
Long time DJ promoter and co-owner of Ocean Grooves Entertainment Calvin Murphy will be the general manager for the Gruv Lounge & Nightclub. Last week, he confirmed the nightclub would primarily be a DJ oriented electronica music venue with the occasional jazz and other live acts. Murphy was a bit hush-hush on specific acts, but did share electro-mash up, reggae, dubstep, break beats, house, salsa and more would be heard seven nights a week.
"Saturdays are always going to have house music," Murphy promised adamantly.
The building's previous lay-out has been gutted and tailored to the new Gruv featuring elevated DJ booth, raised main stage, hardwood dance floor, private rentable karaoke rooms and VIP suites with bottle service, coat check, and artwork by Jeremy Gregory and other local artists.
The 20-table dining room will serve an estimated 40 people, with an adjacent cocktail area consisting of couches and bench seating for another 15 to 20 people, and a curved bar with black marble and stainless steel for another 12 or so. Murphy shared that the full service bar "will have a nice range of liquors, have about six micro brews on-tap and a bunch of bottled beers and wines." The club will not have a specific liquor or food theme so "you can get your groove on any way you want at Gruv Lounge" Murphy told me, smiling.
"The concept is inexpensive yet elegant food," said Aaron Grissom, who currently works at Chambers Bay Grill. The 23-year-old Tacoma foodie is designing Gruv's "fresh bar fusion."
"For instance, a take on mozzarella cheese sticks would be breaded fresh mozzarella balls over tomato chutney with fried basil," added Grissom.
Grissom explained that typical spinach and artichoke dip would instead be deep fried artichoke hearts served with sauce comprised of Parmesan, lemon, capers, sour cream and goat cheese in the style of a remoulade. And more in-house than pre-made, Gruv's French dip will be made from poblano chili pepper braised brisket, halibut sandwich will be topped with fried egg and avocado and the signature item of chicken fried bacon strips with maple Tabasco drizzle will be served in a newspaper flute.
"Mostly the food will be old school, but will pay homage to classic dishes. I want to give Tacoma something new," said Grissom.
Gruv's projected opening will be sometime between August and October. It will be open nightly from 4 p.m. to 2 a.m. - possibly offering lunch at 11 a.m. closer to 2011. The dining area is separated from the bar by a divider allowing those younger than 21 to experience the food until 9 p.m.
3829 Sixth Ave., Tacoma
www.gruvtacoma.com