For good, solid nachos, you don't go the "Mexican" kitchen route - and you don't go to a sports bar or pub, where "nachos" means any pile of chips covered in effluvious crap and topped with cheese that remains fluid at room temperature. No, you mosey on over to the Top of Tacoma Bar and Cafe for nachos done simply and beautifully large ... and right. Served on a large baking sheet, it's as if co-owner Jamie Kay Newton makes the ultimate nacho on each chip then merges them. The nachos arrive loaded with pepper jack and cheddar cheeses, red and green onions, tons of black olives and jalapenos, and they're served with fresh homemade salsa, chipotle-cilantro sour cream, with the option of adding pulled spicy-barbecue chicken or seasoned ground beef. It's difficult for two people to polish off.

[3529 McKinley Ave., Tacoma, 253.272.1502]