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Reports of "decidedly delicious non-bar food" at Gruv Lounge on Sixth Avenue were all Weekly Volcano photographer Steve Dunkelberger and I needed to inspire a field trip and get to sampling. Neither of us shy about gluttony, chicken fried bacon strips seemed so right. Large slabs of fried bacon coated in relatively light breading are dunked in Tabasco-infused maple syrup - with a fantastic pancake-and-bacon taste and aroma the result. Deep fried artichoke hearts come arranged around creamy, ultra-rich Parmesan dip hit with sundried tomato sweetness. French bread made a great shovel from bowl to mouth. Barely-there breading covers fresh mozzarella balls served with pureed tomato chutney, while fried basil leaves added a great flash of salt and texture contrast. Inspired by Jamaica, juicy jerk chicken tacos come three to an order in white flour, soft shell tortillas drizzled with fragrant cilantro spiked sour cream. Apple-studded pico de gallo, additional fresh cilantro and strips of jicama set this dish above average.  

With the kitchen all to himself, Gruv's Aaron Grissom uses it as a culinary playground and recreates standard dishes in innovative ways to present "fresh bar fusion" for Tacoma club-goers and foodies alike. Prices range from $5-$16.

Dinner served nightly; DJ/music/dance floor areas are separate.

Enjoy full bar and private karaoke rooms.

[Gruv Lounge & Nightclub, 3829 Sixth Ave., Tacoma, 253.761.1550]

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