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Adding more to the Top of Tacoma

Checking in with the popular McKinley Hill bar and cafe

Top of Tacoma Bar and Cafe is now more Seahawks friendly. Photo credit: J.M. Simpson

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In the summer of 2011, Tacoma witnessed genuine culinary overachieving when Jaime Kay Jones and Chef Kyle Wnuk opened Sixth Avenue establishment Marrow. Jaime and husband Jason already owned T-town staple Top of Tacoma Bar and Cafe and ventured forward with a more finessed approach at Marrow, which featured gourmet-styled cuisine with adventurous ingredients and cleverly concocted libations to pair. Top of Tacoma ruled, with casual neighborhood bar ambiance partnered with a stellar menu that featured far superior food fare than one would anticipate in a bar. It was gastro-pub-esque with none of the pretention - and remains that to this day.

Fast forward to August of 2014, when it was announced Marrow would be bought by the gentlemen at Hilltop Kitchen, another dynamic team with a reputation for culinary excellence. It was a second glimpse at the elevation of culinary overachievement in Tacoma. Since the transition occurred five months ago, not too much has changed. The  Marrow menu has shifted, with a new chef in the back of the house, but remains focused on an adventure in flavor town with ample vegan and vegetarian options available and local, in-season products paired with delectable and compelling cocktails.

>>> Tyler Pratt and Monica Worden are on top of it at the Top of Tacoma Bar and Cafe. Photo credit: J.M. Simpson

So, what's the crew at Top of Tacoma up to? We checked in with Jones to see what's new and ask what's in store.

"It has been five months since Marrow changed hands, and like most of life, it felt like the blink of an eye," she said. "I dove right back into work at The Top alongside my dedicated crew. I am happy to be able to focus on Top and run assistance in either the front or the back of the house when we are busy, which is most often. We also have made some improvements to our space and the public's experience with us.

"We added eight additional tap beers, tripled our refrigeration, added some really beautiful big tables toward the back of the bar and an additional television to watch the Seahawks win on. We also plan on redoing our outdoor patio before the sun comes back. We have done some menu changes, but nothing too dramatic. We do brunch Saturday and Sunday from 11 a.m. to 3 p.m. All in all, I am very thankful to all of my crew members at Top and my old crew at Marrow for holding it together so well for me when I often felt stretched very thin with two busy restaurants."

With all of the new additions and tweaks, Top of Tacoma has certainly secured itself as a go-to for downtime, craft brew and good grub in hand. On a personal note, Jones added, "I love to have a chance to spend some time with my husband and to go to local events and businesses for a drink, meal or show. One of our favorite places to go is Marrow, I love to see the crew, old as well as new, and eat and drink their creative fare.

"We will do another venture, just not yet," she added. "I am enjoying my time at The Top and love what our team has grown it into."

TOP OF TACOMA BAR AND CAFÉ, 11-2 a.m. daily, 3529 McKinley Ave., Tacoma, 253.272.1502

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