Reports of "decidedly delicious non-bar food" at Gruv Lounge and Nightclub on Sixth Avenue were all Weekly Volcano photographer Steve Dunkelberger and I needed to inspire a field trip. As neither of us are shy about gluttony, chicken-fried bacon strips seemed so right. Large slabs of fried bacon coated in relatively light breading are dunked in Tabasco-infused maple syrup, which results in a fantastic pancake-and-bacon taste and aroma. Deep-fried artichoke hearts come arranged around creamy, ultra-rich Parmesan dip hit with sundried tomato sweetness. French bread made a great shovel from bowl to mouth. Barely-there breading covers fresh mozzarella balls served with pureed tomato chutney, while fried basil leaves added a great flash of salt and a textural contrast. Inspired by Jamaica, juicy jerk chicken tacos come three to an order in soft white flour  tortillas drizzled with fragrant cilantro-spiked sour cream. Apple-studded pico de gallo, additional fresh cilantro and strips of jicama set this dish above average. 

With the kitchen all to himself, Gruv's Aaron Grissom uses it as a culinary playground and recreates standard dishes in innovative ways to present "fresh bar fusion" for Tacoma club-goers and foodies alike.

Dinner is served nightly; DJ/music/dance floor areas are separate. Enjoy a full bar and private karaoke rooms. Prices range from $5-$16.

It also offers a late-night dining menu during extended hours of operation on Thursdays, Fridays and Saturdays between 2 and 6 a.m.