Now in the hands of Chef Aaron Grissom, the menu at Dirty Oscar's Annex on Tacoma's Sixth Avenue features creative takes on standard dishes. Three with distinct flavors stand out.

A flavor powerhouse, the Cuban sandwich packs slow roasted pork and prosciutto, house-made horseradish pickles, dijon aioli and creamy Havarti cheese on buttery pressed baguette.  Served with smashed, salted plantain chips, the Cuban is a win ($9).

Speaking of distinct, fried pork shanks replace hot wings on Grissom's menu, served in ginger sesame ponzu, Thai peanut, and habanero pineapple. Meat is so tender and juicy it falls straight from the bone ($9).

Instead of standard ground beef, Grissom offers a seasoned New Zealand lamb burger. Topped with mint balsamic dressed fresh spinach, red onion and Greek mizithra cheese, the burger is served on grilled sundried tomato focaccia slathered with savory rosemary citrus yogurt ($11).

Other items of note on the menu include house-made chorizo and fried egg sliders, handmade caramelized mushroom stuffed pierogi, citrus sautéed rock shrimp tacos and sesame ginger seared tuna salad.

"I plan to just keep stepping it up, to offer better and more unexpected foods," said Grissom in July. So far, he's definitely done that - and he also released a new breakfast menu last weekend. The elk breakfast wrap ($10) is impressive; a combo of braised elk, fluffy eggs and home fries is amped by roasted red peppers and goat cheese in a flour tortilla. 

[Dirty Oscar's Annex, 4 p.m. to 2 a.m. Monday-Friday, 8 a.m. to 2 a.m. Saturday-Sunday, breakfast served until 4 p.m., 2309 Sixth Ave., Tacoma, 253.572.0588]