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It’s a perfect Tacoman business. State Street hits all the touch points of Tacoma, fully wood decor, an open seating plan, outdoor seating with standing room, 15 rotating hand chosen tap beers, food, family-friendly, prime time hours and location. That means there’s no one that can’t pass through your doors and it’s easy to find your business. They are keeping it simple in the best way, I love the quote under their address on the website, “Located on 6th Ave, just behind Bluebeard Coffee Roasters and across from Hilltop Heritage Middle School”. You can’t miss them, and if you’re from Tacoma you can see it with your eyes closed.
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Originally only beer and natural wines were available until the pandemic changed their business, for the better. Freshly made dough every morning and Neapolitan style pizza became a part of the business and never left. The timing is impeccable - they were right on time with a taproom on the side of 6th Ave that it didn’t exist and then began providing pizza right as Tacoma began its quest for top pizza purveyor with several more opening as the restrictions lifted. State Street is a competitor, the style of pizza sets them apart but so do the recipes. They have some of the classics but there are exciting extended offerings as well. The Coach, The Burrata, Pickled Grape and Potato are all great choices that are specific to State Street. The Umi’s Corner choice is Potato thus far from the group but Pickled Grape might not taste how it sounds, you should give it a go.
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State Street
606 N State St
Tacoma, WA 98403
United States
+1 (253) 292-0017
Sunday 12:00 PM - 9:00 PM
Mon - Thu 3:00 PM - 9:00 PM
Fri - Sat 12:00 PM - 10:00 PM
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More from Almanac
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Umi’s Corner Tacoma: Boys and Berries, Fruits and Veggies
When people outside of Washington state picture it in their minds they see forest for miles, pretty lakes, raging rivers, wilderness trails, farms and country. Those ideals are usually followed with images of fresh markets and farm to table meat by the pound from persons who are masters of agriculture and livestock. It’s one of the more romanticized versions of living in the Evergreen state and it’s not completely inaccurate. But it doesn’t encompass the entire picture and that lifestyle is few and far between in the Western half of the state. The glimpses you do get remind you how lucky we are to have such a blended mix of town and country for retailers and markets like the Tacoma Boys.
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Make It To The Show: Jesus On The Moon
Jesus on the Moon | Wednesday, March 29It’s been established, again and again, that the idea of a singular artistic mind and voice being entirely responsible for a band’s sound is bunk – making an album is a collaborative experience, no matter who you are. Still, that notion lingers, which lends a bit of extra juice to one-man bands, where a person locks themself away to create magic on their own. Jake Frye would undoubtedly bristle at this image, but as the operating brain behind Jesus on the Moon, his music project since 2005, Frye has been quietly writing and recording songs in tucked-away spots like basements and bedrooms. Like it or not, his authorial stamp is all over every guitar-spiked, synth-soothed note of his music.
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The Grand Cinema - The People’s Popcorn
There’s almost too many good things to say about the Grand Cinema in Tacoma. At its core function, it stands for art with a hyper focus on cinema in the best way. It’s a nonprofit, providing a pathway to pop culture while keeping its doors and programming open to local and international film enthusiast, supporters, directors, and film industry professionals. All of that speaks to and sticks to the heritage that began at the Grand Cinema, once the Grand Theatre, in 1997. Two years prior in 1995 the cinema was closed after being freshly built, but was saved and turned into a nonprofit by to Tacoman film enthusiasts. Since then it’s functioned well, and only continues to stay head of the curve culturally while doing its civic duty, provide entertainment and service, at a high-level.
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Umi's Corner Tacoma: Meet The Shakabrah & An In-Depth Chat with Dan
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