For the third year in a row, the Weekly Volcano will host live bands every Saturday night at the Franciscan Polar Plaza ice rink. In conjunction with the Tacoma Art Museum's new Haub wing and "Art of the American West" exhibit, editor Pappi Swarner has booked seven Saturdays of bluegrass, country and old-timey bands at the rink, located at Tollefson Plaza in downtown Tacoma.
We're calling it "Rhythm & Ice: Down Home Holiday Hoedown." I'm calling it an opportunity to dine out in downtown Tacoma. I thought it would be fun not only to give ya'll some ideas about where to dine before and after ice skating shenanigans, but also to talk to some of the musicians performing for this weekly shindig to see where they like to get their eats pre or post funk. So without further ado, here are some of the folks who answered the big question: What kind of grub does a rock star hanker for before or after a show?
"Nine times out of ten, before the show I'm looking for something quick, meaty and delicious because meat is the best and delicious because ... well, that's a no brainer," says banjo musician Forest Buetel. "The Red Hot is always great at satisfying those three qualifications. So are Frisko Freeze and taco trucks. After the show ... ParkWay Tavern for a delicious hamburger and a couple of pints of some frothy brew to wash it down with." Beutel will perform with The Rusty Cleavers Dec. 13, Dixie Highway Dec. 20 and solo Dec. 27 at the Polar Plaza ice rink.
I can't argue with any of these. None are within a reasonable walking distance from the rink, but you can't go wrong. Take Beutel's suggestions. For a hot dog joint down the street from the ice rink, Hot Rod Dog is a good go-to for meaty, quick and delicious gratification.
Banjo musician Tye Menser almost challenges me with his response: "How's this: REAL hot wings (i.e. real barbecue), dim sum, Central American cuisine, taquerias and crab." If that's not a diverse menu of grub, I don't know what is. There are a few options that may or may not meet ALL of the above requirements in one fell swoop (imagine that restaurant's identity crisis!) but there are options on the frontier. ZZ's Chinese Food and Papa Jones BBQ serve a one-two punch of Chinese grub and true barbeque for those who are indecisive. While in the Proctor district, Soul could cover the wings and Central American cuisine in one visit. Both restaurants highlight a diverse menu selection. Within walking distance of the ice rink, you can get your Asian food fare fix at Indochine OR Than Brothers Pho. Menser will perform with his band The Oly Mountain Boys at the ice rink Jan. 3.
Stand-up bassist Ryan Ramsdell of The Cottonwood Cutups tells me, "like many performers, I find it impossible to eat before a show; call it nerves or adrenaline. With the tremendous amount of energy exerted on the stage, there is nothing better after a show than a big bowl of pasta with red sauce and a glass of red wine or an IPA." Cottonwood Cutups bandmate Joel Hill (vocals/guitar) says, "put me down for a brat and a beer," and the third member, and brother, Jesse Hill (mandolin/banjo/guitar/vocals) gives an easy answer with his response. "That's a tough one," he said. "I never eat. I pretty much just drink beer."
Close to the rink, classic Italian eatery The Old Spaghetti Factory has Ryan's pasta fix all taken care of. Bangers and Mash is close for a brat hankering and surely can be forgiven when paired with copious amounts of locally-brewed hops at the Harmon Brewery & Eatery. Jesse will have to consume more than several to meet his daily caloric intake. Mmmm carby, bubbly, beer goodness. The Cottonwood Cutups lead off the Saturday night live music series at the ice rink at 7 p.m. Saturday, Nov. 22.
Guitarist Joe McInnis of Shotgun Kitchen obviously knows what's up in the kitchen. "My band doesn't always eat the healthiest food, so I do the cooking once a week when we get together for practice," he said. "I make sure all the ingredients are fresh and organic. Two favorites include a gourmet mac and cheese and a farm-fresh pasta salad. We are musicians though, so we wash it down with a couple of pitchers of organic jasmine tea mixed with cranberry pomegranate juice ... and vodka."
With this in mind, McInnis and crew should prefunk at the Steel Creek American Whiskey Co. for its uber cheesy mac and cheese, which boasts an oh-so-creamy texture AND lobster bits to boot. Hit up Indochine next, not for its food fare, but for a jasmine tea/pom cran/vodka concoction, which can likely be found and consumed in the lounge. If you're looking to stick with organic and fresh preferences, Happy Belly is a good go-to as well and not so far away from the rink. Shotgun Kitchen will perform for ice skaters Dec. 6.
The coordination it requires to skate upon icy surfaces while wearing blades laced up to the bottoms of my feet is a hazardous task, but alas, that's only a fear for the truly clumsy like yours truly. Everyone else can get down and fuel that boogie-ing. Ice skating doesn't have a "wait 30 minutes before jumping in" rule, as far as I know. Go now, eat like a rock star.
RHYTHM & ICE: DOWN HOME HOLIDAY HOEDOWN, ice skating to live music, 7-9 p.m. Saturday, through Jan. 3, Polar Plaza Ice Rink, Tollefson Plaza, 17th and Pacific Avenue, downtown Tacoma, music is free, ice skating $4-$8, polarplaza.com
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