For those wondering how a wine bar, a deli and a restaurant will fit in the one space Kris Blondin and partner Jack Noble secured in downtown Tacoma, it's simple ... it won't.

"STINK is not a bar, it's an elevated deli. Not a restaurant, not even your typical deli, we're taking it farther than that," says Blondin (who, full disclosure, has contributed to the Weekly Volcano in the past).

According to Blondin, when the rough space is finished, STINK - Cheese & Meat will have seating for around two dozen people. It will feature an industrial-style deli with old-world cured meats and gourmet, handmade cheeses you just can't get at the grocery store. The menu of "eclectic comfort food," as Blondin refers to it, will include lunch and light dinner fare, and conversation-inspiring beer and wine selections.

"I took everything that was successful about Vin Grotto and channeled it into STINK," says Blondin of the knowledge she'll carry over from her former venture, Vin Grotto, which was located on Pacific Avenue until it closed in 2008. The change in location from Pacific to St. Helens is huge, she says. Dubbed the "Triangle Neighborhood," Blondin's smile can be heard in her voice when discussing STINK's new home.

"That little area has an inviting feel, I just love it," she says. "The enthusiasm in the community has been great. There's a cool excitement from people I don't even know. They overhear me talking and then tell me they're looking forward to it. I wonder ‘Who are these people?' But it's been great."

Among the many things Blondin personally looks forward to, she says a highlight will be "... educating customers on the relationship between good food and beer and wine." She says she'll continue to follow a philosophy on wine employed at Vin Grotto. "I try to find the best wines for the price, the real value. These beverages go so much better with food and it changes the entire experience," she says.

A sneak peak at STINK's lunch and early dinner menu reveals that almost everything at STINK centers around cheese, with tantalizing items like seared tuna steak salad, turkey breast on cibatta with mango chutney and blue cheese sandwich, antipasti and cheese plates, macaroni and cheese and a grilled cheese sandwich of the week along with Comté, basil and prosciutto pinwheel appetizer. Taking a page from Pacific Grill, breads from Seattle's La Brea Bakery and Essential Breads will be used. Local farmers markets will be used to procure fresh produce. In the off-season, a local produce company will fill the void.

According to Blondin, STINK will officially open Saturday, April 23 at 11 a.m.

[STINK - Cheese & Meat, 628 St. Helens, Tacoma, Facebook]