Hot tipper Ken L. knows food. I go to him often for the good word — especially barbecue. Therefore, since Ken L. has given the thumbs up to Papa Eddie’s Corner Café & Ribs — even after only being open for a week — I rushed over to the infamous corner at South Oxford and Sixth Avenue.
“The ribs are bomb. I ordered a full slab; there’s enough food for three people here,” says Ken L., a resident of nearby University Place. “I’m glad somewhere good opened up that’s close to my house, so I don’t have to go all the way to downtown Tacoma.”
Though the location is convenient for some, it seems it hasn’t been for the majority and has seen dismal times in the past. A bright, cute restaurant that served Pan-Asian (mostly Hawaiian) fare, Aloha Café held residence there at the corner of Oxford and Sixth in 2004. I was thrilled. I have family living on the Islands and during many visits developed a taste for lomi lomi salmon, island-style macaroni salad, all types of plate lunch, butterfish lau lau, raw ahi poke, and kalua pork. The food at Aloha was excellent, as were the prices. It seems that, sadly, the location was not.
Next, owners of a successful barbeque joint in Gig Harbor ventured across the Narrows Bridge and opened a new location in said spot serving another gastro love of mine — Louisiana barbeque. The aptly named JT’s Original Louisiana Bar-Be-Que, again, served food that was excellent and by excellent I mean napkin-shunning, finger-licking good; fall off the bone, take a second order home excellent. And again the restaurant at the West End of Sixth Avenue closed.
Let us hope the new residents will fair better at running two endeavors simultaneously as this is the maiden voyage into sit-down dinning for 39-year-old family-owned and operated Papa Eddie’s Catering company.
Last Sunday afternoon when I pulled up to that corner spot a few men and a woman wearing vibrant blue uniform shirts were outside unloading the obvious aftermath of a catering job from a truck. Looking a bit worn, they still greeted me with an open heart. Restaurant manager Teresia smiled warmly, introducing the small staff on-hand. President Zachary Hill worked alongside them. Kitchen manager and chef Perry with assistant Izaac Walls made quick work of putting away catering supplies. Waiter Steven shared that they’d gone through all 50 to-go menus and are already seeing decently good lunch patronage and a healthy dinner crowd.
Papa Eddie’s offers more than standard barbecue fare, as does the catering service. Making available steaks and pastas, salads, chicken and seafood dishes that fall outside the expected barbecue realm definitely broadens appeal for diners since not everyone loves licking tangy hot barbecue sauce from their fingers at dinner. The Weekly Volcano will be back with a review after they are established.
[Papa Eddie’s Corner Café & Ribs, 11 a.m. to 9 p.m. Tuesday-Friday, 11 a.m. to 10 p.m. Saturday, 10 a.m. to 6 p.m. Sunday, 7104 Sixth Ave., Tacoma, 253.565.6310, papaeddiescatering.com]
