Kiss The Cook: MARROW vs. ARROW

MARROW KITCHEN/BAR

TACOMA, WASHINGTON

Tucked away on the corner of Genius and Amazing is a quaint new age Restaurant called MARROW. Bottles of empty Bullet Bourbon suspended from the ceiling, mirrors with cork board accompaniment and a red wall that will make you salivate as you are waiting to be seated. Cucumber water, soft bread and butter with black sea salt are brought out while you look over the menu. MARROW/ARROW is a double sided menu that will satisfy Carnivores (MARROW) and Vegetarians/Vegans (Arrow, without the 'm' or 'meat'). The only problem you might encounter would be is not knowing what food to order because everything and I mean EVERYTHING sounds delicious.

Scallop and Quinoa with Carrot Jus

After perusing the menu I stop at scallops and automatically I know I have to have them.. Kyle Wnuk Head Chef/Part Owner is one of the only people I have known to correctly cook a scallop. This confection of heaven is only $17, which I know sounds spendy but you get four perfect scallops with fluffy quinoa, carrot jus and a celery and fennel salad which marries together harmoniously. I then flip over to the ARROW side to find Oregonzola Fried Squash Blossoms with spicy Orange Aioli. Perfectly fried so the cheese explodes in your mouth with a inviting welcome for another bite.

Oregonzola Stuffed Squash Blossom

Oregonzola Stuffed Squash Blossoms

In the mist of eating food and having quiet conversations with my boyfriend I decided to browse over the drink menu. I finally decided on the Lola drink which consists of Hendricks Gin, Pear Absolut Vodka, Lemon and garnished with a slice of pear. Strong, refreshing and perfect palate cleanser while I wait for the main course.

Lola

One of my favorite protein is Duck. Duck is succulent and tastes like the dark meat on a poultry but has more fat which is why I LOVE duck. Duck should be cooked medium rare to medium to ensure that it stays juicy and tender if it gets cooked more than that it tends to get rubbery and hard to chew. I ordered the $23 Duck Breast with Tamarind-Rhubarb, Yukon Gold Puree, Broccolini and Pistachio dust. Absolutely Perfect. All the textures and flavors complimented each other in such a way that my taste buds were singing with every bite.

To finish off this meal and Amazing service from our lovely server Rebecca to the inspiring owner Jamie Jones we decided to get a cupcake made for a king.. Covered in velvety frosting and topped with caramel, nuts and black sea salt to bring out the flavors ended a perfect meal with a bang.