Spokane Coeur d'Alene Living #176 July 2020

JULY 2020 / issue 176

Bozzi Media Opens

180 Bar & Bistro

The

list B2B Awards:

the Best Businesses to do Business With

Top

Surviving Quarantine

How 3 Restaurant Groups Made It Through

Reviewed Eateries

#176 | JULY 2020

(Display Until AUG 10, 2020)

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JULY

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FEATURES

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restaurant victors COVID-19, and the resulting quarantine, has delivered quite the blow to the restaurant industry. We check in with three local groups about how they made it through.

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legacy at the lake We feature an AIA-Spokane Home of Distinction found on the banks of Priest Lake, and home to a big family who wants to leave an even bigger legacy for generations to come.

ON THE Cover

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Photographer: Crystal Toreson-Kern CALAMARI FRIES Chef Blerita Kaba, from the Spokane Tribe Casino’s Three Peaks Kitchen + Bar, knows how to prep and fry some super succulent steaks of calamari.

best in b2b awards We asked the business world who they most appreciate doing business with, and they delivered in the 2020 Best in Business-to-Business Awards.

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CONTENTS ( W H AT ’ S I N S I D E ) 83

healthbeat Summer-Safe Skin

14

Editor Letter

89

Local Cuisine

First Look and Buzz

Potato Salad Three Peaks Kitchen+Bar 180 Bar & Bistro Surviving the Shutdown The Restaurant 100 List Dining Guide

Plugging into Community Lilacs & Lemons Artist’s Eye Spokane Rising

Clarksville

Stephanie’s Thoughts

18

130

Once Upon a Telecaster

31

CAtalyst Best in B2B Awards Digital Imaging Solutions

51

THe Nest Flower Murals House Feature Flooring Trends

stay connected

BozziMedia.com // @spokanecdaliving

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BOZZIMEDIA.com / JULY 2020

Editor-in-chief Stephanie Regalado | stephanie@spokanecda.com

Creative director/lead graphics Kristi Soto | kristi@spokanecda.com

Editorial Copy Editor | Carolyn Saccomanno Datebook Editor | Ann Foreyt

Photographers Oliver Irwin | Crystal Torreson-Kern | Jordan Halland

Shandell Rae | James & Kathy Mangis | James O’Coyne

Contributors Darin Burt | Doug Clark | Anthony Gill | Sarah Hauge | Toby Keough Megan Perkins | Kacey Rosauer | Sharma Shields

President of Sales/co-publisher/co-founder more than just gift baskets

Emily Guevarra Bozzi | emily@bozzimedia.com

Publisher & CEO Vincent Bozzi | vbozzi@bozzimedia.com

curbside pickup now available

Office Manager Theresa Berglund | theresa@bozzimedia.com

Account executives Heather Castle | heather@bozzimedia.com Russ Miller | russ@bozzimedia.com

Social Media | EVENTS Josi Hughes | josi@bozzimedia.com

Venues

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180 Bar & Bistro Hangar Event Center Loft at the Flour Mill The Hidden Ballroom vbozzi@bozzimedia.com

BEST OF THE INLAND NW SINCE 1999 Spokane Coeur d’Alene Living magazine is published twelve times per year by Northwest Best Direct, Inc., dba Bozzi Media, 157 S. Howard, Suite #603, Spokane, WA 99201 (509) 533-5350, fax (509) 535-3542. Contents Copyrighted© 2020 Northwest Best Direct, Inc., all rights reserved. Subscription $24.95 for one year. For article reprints of 50 or more, call ahead to order. See “Contact Us” for more details.

CONTACT US Spokane Coeur d’Alene Living magazine is published twelve times a year. If you have any questions or comments regarding the magazine, please call us at (509) 533-5350; we want to hear from you. Visit our Web site for an expanded listing of services: bozzimedia.com.

Letters to the Editor: We are always looking for comments about our recent articles.

Your opinions and ideas are important to us; however, we reserve the right to edit your comments for style and grammar. Please send your letters to the editor to the address at the bottom of the page or to Stephanie@ spokanecda.com.

Why-We-Live-Here photos: On the last page of each issue, we publish a photo that depicts the Inland Northwest and why we live here. We invite photographers to submit a favorite to Kristi@spokanecda.com.

Story submissions: We’re always looking for new stories. If you have an idea for one, please let us know by submitting your idea to the editor: Stephanie@spokanecda.com.

Datebook: Please submit information to Ann@ spokanecda.com at least three months prior to the event. Fundraisers, gallery shows, plays, concerts, where to go and what to do and see are welcome.

Dining Guide: This guide is an overview of fine and casual restaurants for residents and visitors to the region. For more information about the Dining Guide, email Stephanie@spokanecda. com.

BUZZ: If you have tips on what’s abuzz in the region, contact the editor at Stephanie@ spokanecda.com.

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Inland Northwest and get the word out about your business or products. Take advantage of our vast readership of educated, upper income homeowners and advertise with Spokane Coeur d’Alene Living magazine For more information, call the sales manager at (509) 533-5350.

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purchase back issues, reprints or to inquire about distribution areas, please contact the magazine at: Spokane Coeur d’Alene Living, 157 S. Howard, Suite #603, Spokane, WA 99201, (509) 533-5350.

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EDITOR LETTER/a note from Stephanie

Living Life in Full

I

Color

have always been drawn to people, places, and information outside of my lived experiences, in spite of—or because of—growing up in a primarily white rural farming community, with little to no diversity beyond economic disparity or religious differences. My curiosity grew as I looked out into the world, far beyond the narrow boundaries of my physicality. My mind, body and soul craved more education through experience as I marveled in, more and more, any and all people and cultures beyond my decent, but admittedly bland, upbringing.

Where some proclaim to “see no color,” I have vocally witnessed and admired—and continue to witness and admire—skin in shades other than my own and the humans housed within. I’ve been fortunate enough to be enhanced, enriched and cultured in spaces within my community and all around the country—the bulk of my greatest life moments have been in places with people of diverse backgrounds and heritages. I have been blessed beyond measure this way—delighting in, and being delighted in, by humans cloaked in every fleshy variety of melanin.

I see the faces of my children and grandchildren on the faces of children around the world, and the faces of people I love deep within my soul—parents, friends, siblings, lovers, colleagues—on the faces of those around the world. I stand with those who are proclaiming their hurt, and I know and respect to my core that people are not wrong about their pain. Whether or not I am personally connected, I feel people are as much my people, as my intimately

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known people are—so when they hurt, I hurt. “Am I alone in this,” I wonder. “Do others truly not feel the searing pain in the air we all breathe?” Is it a lack of holistically developed world views? Is it religion and righteousness gone awry? Have minds atrophied over time instead of expanding into their under-discovered vastness? Much like scientists continue discovering more in our universe and beyond, are we not also uncovering more of ourselves, our thinking, our emotional and empathetic powers, our incredible depth?

I write positively about community, how we participate and contribute to it, and how we leave our mark on one another. I am a progressive with a readership of primarily conservatives—for whatever that’s worth— and we have been respectfully finding our way together for many years. I share stories that touch me to my soul, and you, my readers, respond from your cores, often thanking me for capturing and writing what is in your own hearts and souls. My entire lot of editor letters from 2019 recently won the Spokane Regional MarCom Association’s Spark Award of Excellence for a recurring column, and then they went on to win the Kindling Award, which is the highest scoring submission, from a first timer, across all divisions and categories, encompassing all media, marketing and communications. You may not know it, but you helped make that happen. I see your faces and I sense your spirits every month as I attempt to find some words that earn their way on the page; so even here, right now within these words, we are in it together. And I’m grateful for you.

We may be individuals, but we aren’t separated beings. Much like the trees, mountains, lakes, rivers, wildflowers, rocks, wildlife, and more, are nature, we are humanity—each vital to the health, livelihood, rise and success of the next.

Whether you believe in God or science, or a mix of both, we are all meant to be here, and every single one of us is necessary to the whole.

I have always been intrigued by stories revealing how a landscape shifts, even the shape of a river, when wolves are removed.

If you are unfamiliar, do a quick google search for a life lesson on how indispensable every single factor is to a whole. Thankfully,

we have different, important opinions, thoughts, ideas, and identities to contribute to one another, and we—you, me and everyone else in our community and in this country—no matter our color or culture or age or background or financial means or religion or gender orientation—are the collective, we are God’s people—the pain, victory, heartache and joy of each of us is encapsulated within us all, and all around us.

The only way forward from here is to honor one another, together. Which means we all listen and ride out this pain with one another, even when it makes us squirm, and resist, and search for reasons to let ourselves off the hook.

Not one of us can be off the hook when it comes to social equity and racial justice.

We are all responsible for allowing sexism, homophobia and ageism, too. The only way to break through to a clearing, where there is more peace than duress, is. for. progress. to. occur. Progress—forward or onward movement. Movement is life. And if you aren’t moving, you aren’t fully living … and if you aren’t living, so the saying goes, you are dying.

We don’t have to understand or even fully comprehend the deeply rooted historic processes that have oppressed our Black communities for 400 years in order to extend some respect and begin caring about how we move forward from here, and how we leave our mark on the movement.

We just have to be open to hearing and believing information and experiences that aren’t our own ... as the truth of those who share it. I’m still eagerly and gratefully learning, and I hope you have it in your heart to do so, too.

For resources on becoming enlightened, empowered, allied justice seekers, turn to page 17. Please find me on Facebook and Instagram—and hop over to “like” the Spokane Coeur d’Alene Living pages—to stay connected between press dates, and share your thoughts, stories, and life in real time.

To a new day for us all, Stephanie Regalado stephanie@spokanecda.com

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I

Enlightened, Empowered, Allied Justice Seekers

by Stephanie Regalado

write much about how we leave our mark on one another, and the ways in which we contribute, take ownership of and invest in our community. But, my first line of work is always to observe, to listen, to take it all in—which can deliver wallops of disappointment and pain at times. But, alas, I don’t believe in looking away. I continue to soak it in and look for ways through it.

We have swiftly entered a new phase of existence where none of us can remain blind to the pain of our Black and brown community members.

Every direction you look, people are saying—in every way they possibly can— that they are hurting. And one thing I know about pain in people is that they are never wrong. And whether or not we fully realize it or accept it, we all hurt if any of us hurt. So, here we are, some of us with bewildered, wide batting eyes to it all. Some of us wanting to fight against it, investing our energies and resources in telling others they are not correct about the way they have experienced—and continue experiencing—their lives and their truths … for hundreds of years.

One power we all have in us the second we want it is to choose to listen to what’s happening to humanity as a whole, and to what is happening between us.

Everyone is leaving their mark right now—and some of those marks are messy and violent, whether we are downtown tagging buildings or breaking windows, or we are online tagging each other’s minds and breaking each other’s hearts.

firstLOOK 22

LILACS LEMONS

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SPOKANE RISING

“Injustice anywhere is a threat to justice everywhere.”

–Dr. Martin Luther King Jr.

It’s time to put down the emotional blow torches. Process out the need to blame or point our energy in any direction other than straight at our own hearts and minds. When we feel we have reason to harden our hearts, we need to do whatever we can to keep it soft. Take a break from social media. Turn our faces toward our loved ones. Get out into nature—whether our backyard gardens, along the raging Spokane River or deep into the woods. Be grateful for a safe place to weather this time of disarray and dismantling.

Trust that it will benefit us all to listen, watch, read—and soak it all in—in order for us to begin rebuilding in ways that better serve us all.

Our cool heads and stable emotional states are needed if we are going to contribute toward peace, toward change, toward continuing to build communities we can all feel safe in, feel represented in, and to feel proud of. Within those efforts, I’ve gathered seven key resources to help in our journey toward becoming enlightened, empowered, allied justice seekers, and community members people of color can begin to trust within this space of rebuilding, and beyond.

Spokane Community Against Racism (SCAR) With a mission to identify and address racial disparities through a variety of community efforts—education, advocacy, research, community engagement, policy impact, and challenges to the existing organizations and structures—SCAR works with deep thinkers, community leaders, and other actively antiracist organizations, as they look for root causes and correlations in the larger systems in and around Spokane which they can work to reform. Through their members, social media outlets, PR connections, community outreach, and relationships with other community organizations, SCAR brings awareness and gives a voice to those underrepresented. They address tough topics, eye-to-eye, and they work to create systemic changes to the status quo. Visit their website for the latest news, efforts and ways in which you can join and support their platform for change. scarspokane.org Carl Maxey Center In Spokane, racial disparities exist in 18

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education, criminal justice, health, housing, employment, and in most determinants that exist. The African American community, in particular, has consistently been hit hard by these disparities. The Carl Maxey Center is a nonprofit organization committed to changing lives, improving the well-being and furthering the educational, economic and cultural opportunities for African Americans in Spokane and the greater community. The Maxey Center creates an opportunity for Spokane residents to gather, interact, celebrate, network, share experiences, discover resources, receive services, gain support and make connections in an environment that is uniquely African American. maxeycenter.org The Black Lens Black Lens Publisher Sandra Williams, who is also the executive director of the Carl Maxey Center, is a respected community organizer, filmmaker, and entrepreneur with nearly four decades of experience focusing on discrimination, equity, and social justice.

The Black Lens is an independent community publication and the only African American focused newspaper in Eastern Washington.

The Black Lens has quickly become the place to go for information about news, events, people, issues, and information of importance within the Black community, and an important resource for us all. blacklensnews.com Peace and Justice Action League of Spokane (PJALS) The Peace and Justice Action League of Spokane engages everyday people to build a just and nonviolent world through community organizing and leadership development for human rights, economic justice, and peace. As a way to practice their commitment to effective nonviolent action for peace and justice, PJALS holds Peacekeeper Trainings where participants learn nonviolent de-escalation techniques to help make for successful demonstrations.

You can also join the Showing Up for Racial Justice committee to work to identify campaigns and needs in order to support Spokane while doing the work of educating the community about our collective role in maintaining systems of race-based violence

and the potential to take a new role in dismantling them. pjals.org Racial Equity Tools & Trainings Racial Equity Tools is designed to support individuals and groups working to achieve racial equity. This site offers tools, research, tips, curricula and ideas for people who want to increase their own understanding and to help those working toward justice at every level—in systems, organizations, communities and the culture at large. racialequitytools.org NAACP—Spokane The mission of the National Association for the Advancement of Colored People (NAACP) is to ensure the political, educational, social, and economic equality of rights of all persons and to eliminate race-based discrimination. They envision a society in which all individuals have equal rights without discrimination based on race. You can join meetings and support the organization with time and financial resources, as well as find ways to educate yourself on the work toward racial justice and creating an equitable community. naacpspokane.org YWCA Spokane We stand alongside the Spokane civic leaders who make up the board of the YWCA, who have released an impassioned public statement and we encourage you to truly soak in their words in effort to make our community a place we can all feel safe in, thrive in, and be proud of. In part, here is their public statement: “Eliminating racism, empowering women and promoting peace, justice, freedom and dignity for all is the mission of the YWCA. As we witness the suffering in our community and our nation, we at the YWCA Spokane continue to turn to our mission for guidance. While most are familiar with the exceptional work that the YWCA does to serve victims of domestic violence and families living in poverty, fewer are familiar with the social justice lens of our work.

There is a heaviness throughout our community and throughout the nation, as we all grapple with how to respond to the

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actions and images of injustice and violence.

We have watched anger and hopelessness continue to escalate and we are watching the unrest growing here and in communities across the country. Our friends and families across the nation and the world, our co-workers and neighbors here in Spokane, are all impacted by racism, by discrimination, and by the use of power and control to inflict violence and harm, including the horrible harm we have seen inflicted by instances of police violence.

We support the peaceful protesters speaking out on behalf of victims of social injustice everywhere. We stand with you as you protest against racism and promote peace, justice, freedom and dignity for all. We also applaud the honorable law enforcement officers who have knelt in solidarity with protesters and those who work to protect your rights, especially the right to engage in peaceful protest.

We strongly condemn acts by those who promote racism, bias and hate, especially those who betray our trust and faith in our system of laws, whether violating an oath to uphold the law or taking the law into their own hands.

As civic leaders, we are committed to speaking out against racism, injustice and violence of all kinds, engaging in difficult conversations, raising awareness, learning from one another and building community. As we speak out, we acknowledge the unique burden and privilege we hold in doing so. We CAN speak out. We each have the right, the power, the opportunity and the wherewithal to speak out against injustice, not just for ourselves, but for the victims of violence who don’t have the same power and control over their own voices.

We MUST continue to speak out for EVERY victim of injustice, but especially now on behalf of our Black and brown brothers and sisters.”

Next Steps YWCA kicked off a brilliant 14-day Racial Equity and Social Justice Challenge in June (which can be found on their website, along with other vital resources and opportunities to become part of driving our community forward). We urge you to join YWCA Spokane in committing to dismantle racism in all the insidious, deeply ingrained ways it has infected our country. “Our work together can root out injustice, transform institutions, and create a community that sees women, girls, and people of color the way we do: Equal.

Powerful. Unstoppable. YWCA is on a mission to eliminate racism, and your voice is vital to ensuring we live up to this legacy in Spokane.

Whatever you do to join in this mission, speak out for justice.” ywcaspokane.org

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FIRST LOOK/lilacs & lemons {bad}

{good}

{good out of bad}

lilacslemons

by Vince Bozzi

LEMONS to the looters. The peaceful protesters had issues of paramount importance, and our leaders need to listen intently— not just play lip service until the next tragedy. But looters and destroyers are opportunists and thrillseekers piggybacking on the excitement of the protests to create mayhem.

Spokane and Coeur d’Alene are our cities, and it is up to us to protect our villages.

LILACS to the East Central Community Organization for moving the lovely Rose Apartment Building that was one of the last remaining buildings left along Third Avenue in the Liberty Park area photo, Suzanne Markham alongside the freeway. We were hoping it wouldn’t be destroyed, and it was successfully moved a block south and will be used for low income housing.

LEMONADE to Spokane's public high schools, which found a fulfilling new way to hold graduations. The schools set up a stage, most often in their football fields, and arranged parents’ cars in alphabetical order so they could drive by JUST as their child walked the stage and took their diploma. Honking and cheering ensued. It was much more up close and personal, and more family members could be in the car than can sometimes be invited to attend. This may be a case of the new normal being better than the old normal. No word yet on whether “Pomp and Circumstance” was piped in, but we hope it was.

LILACS to Parents for Safe Schools for gathering twice the number of signatures needed, more than 266,000, to put a measure on the ballot to repeal a new law on comprehensive sex education.

Upon review, it would contain graphic material for children as young as kindergarten and encourages experimentation in a valuesfree, clinical approach. Exposing preteens to things like gender modification and chemical castration is too much, too soon. Home is a more appropriate place for these discussions, and why add yet another burden to the school system?

LILACS to the Flying Irish running group for taking up a collection to support some of their sponsors, all of which were negatively affected by the shutdown. They chipped in more than $1,200 to help places like David’s Pizza, O’Doherty’s, Chateau Rive and others. Thank you, runners, and stay safe out there.

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LEMONS to those who chose to use the misleading phrase “defunding” the police, rather than “reaollocating” some of the budget into social services. An idea I support keeping police budgets strong, but for the most part reallocating the job of writing traffic tickets. A civil servant patrol person could do the job at far less cost, and it would greatly reduce the likelihood of bad outcomes with cops. The traffic enforcer could merely photograph license plates and take a short video, much like red light cameras and toll bridges.

LEMONS to the Spokane USPS (full disclosure: I used to work there and still miss that part of my life!), not for anything terrible— but it’s frustrating that they don't allow parking at their beautiful downtown Riverside building, recently profiled in our Nostalgia Magazine, not even for five minutes. The front is reserved for police cars and Lincoln Street for postal vehicles. If you just want to quickly drop off mail, you’re really out of luck. It’s doubly annoying now because they have removed every mailbox from downtown streets due to the threat of protest bombs. We do wish everyone at the USPS the best, and just think the postmaster might want to get one five-minute loading spot in front for the public.

FIRST LOOK/artist’s eye

artist’seye

by Megan Perkins

Megan Perkins uses her brush to capture the spirit of Spokane places and events, exploring her hometown with paint and love. Follow her adventures on Instagram @ artistseyeonspokane, Facebook and meganperkinsart.com.

White Elephant

After 74 years selling outdoor equipment, toys, and more, the White Elephant is closing. Founded by John Conley in 1946, it has stayed

in the family since inception. I still remember the first time I visited back in college with my now husband, the boyfriend, who was looking for a hunting license. I'd never seen a place that sold fishing tackle, Expo '74 merchandise and kids toys all in one place before. The prices were all written in Sharpie and there were elephants painted all over the wall. It made a memorable impression, and I'm sad to see it go.

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FIRST LOOK/spokane rising

spokanerising

by Anthony Gill

Anthony Gill is an economic development professional, graduate student, and founder of Spokane Rising, an urbanist blog focused on ways to make our city a better place to live. Views expressed here do not necessarily align with the publisher’s.

The Need for Community Reform

The unjust police killing of an unarmed black man by the Minneapolis Police

Department has rightly caused a groundswell of anger and frustration across the United States, including here in Spokane. As of this writing, protesters have taken to the streets for three straight weeks, demanding justice for George Floyd and for others who have been killed in police custody.

Protesters have expressed a variety of demands. But fundamentally, they center the right of black, brown, and indigenous Americans to exist in public space without fear of criminalization. For urbanists like myself, that’s a sad and profound demand to which we must listen.

Spokane is not at all immune to these challenges. According to a report from The Inlander, just months ago, an officer knelt on a citizen’s neck during an arrest in a similar manner to used by former Minneapolis Police officer Derek Chauvin, which killed George Floyd. Last fall, our community was in an uproar over video of an officer unleashing a K-9 into a car to injure a citizen. Local police departments have a demonstrated history of unjust use of force, misconduct violations, and racial bias––all of which date as far back as Otto Zehm or farther.

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For all in our community, we need to do better.

We can start by ensuring the Spokane Police Department is subject to strong independent oversight by our Chartermandated Office of the Police Ombudsman.

At present, this office is hindered by a preferential Police Guild contract and inadequate support from the City administration and Police Department leadership. The ombudsman should be able to initiate, draft, and file independent reviews, with clear findings, and take appropriate action.

We can continue by halting efforts by the

Spokane County Commissioners to use federal coronavirus relief funds to expand the Spokane County Jail. These funds are supposed to be used to fund things like rent relief, education and workforce support, healthcare assistance, and microgrants for local small businesses and nonprofits—all things which, ironically, help people stay out of jail in the first place.

And in the future, we need to look to alternative models of community support. Calls to “defund the police” are incomplete without a simultaneous conversation about vastly expanding funds to other vital programs, like community-based mental health services, affordable housing and assistance for people experiencing homelessness, support for victims of domestic violence, and workforce training and education. What if, instead of immediately sending a police officer to help a distressed individual, we could send a social worker? What if, instead of sending a police officer to clear a homeless encampment, we could send a housing advocate? What if … ?

These changes can’t happen overnight, and they won’t be easy.

But if we want to make our community safer by preventing crime instead of fighting it, and if we want to slowly dismantle a legacy of racial bias and violence, we need to start investing in programs which support the community and tackle root causes first, reducing the need for police.

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here isn’t anywhere that makes building personal and business relationships quite as accessible as the Spokane region. We asked our readers to tell us who they appreciate doing business with, who they trust and rely on, who they turn to when they need the support, products, resources and expertise of another business. Read on for this year’s list of businesses that hit gold, silver and bronze with their clients in the 2020 Best in B2B Awards.

BEST EMPLOYMENT AGENCY

BEST LOCAL BUSINESS MAN

GOLD: Jerry Dicker GOLD: Jerry Dicker founded GVD Commercial Provisional Recruiting + Properties, Inc. in 1974. GVD owns more Staffing than 100 properties in 18 states, totaling Since 1994, Provisional has more than two million square feet of been the Inland Northwest's buildings. Dicker began as a neighborhood leader in specialized recruiting shopping center developer, but by the late and staffing services, 1980s had pioneered the “power center,” employing more than 15,000 which combined large promotional tenants contract workers and placing such as Costco, Home Depot, IKEA, Toys R more than 8,000 directUs, theatre multiplexes, and other "big-box" hire professionals with area users, with restaurants and smaller retail companies. Provisional uses users. Dicker has substantial investments in a consultative approach to the area of hospitality and entertainment. provide customized solutions, His company owns and operates four hotels which includes temporary, including the historic Montvale Hotel, and contract-to-hire, and directowns and runs the Bing Crosby Theater. hire placements.

SILVER: Stacy Cowles SILVER: Robert Half BRONZE: Dave Black BRONZE: Atlas Staffing

BEST LOCAL BUSINESS WOMAN

GOLD: Susan Horton Susan Horton was only 37 years old, and one of the only female bank CEOs in the state of Washington, when she became Wheatland Bank’s president and CEO. During her tenure with Wheatland, she has implemented a strategic plan that has transformed Wheatland Bank into the premier independent, fullservice community bank in Eastern and Central Washington. Under Horton’s leadership, Wheatland has been recognized as one of the strongest banks in the country for each of the past 50 consecutive quarters

by BauerFinancial, Inc., the nation’s leading premier bank rating firm.

SILVER: Bonnie Quinn BRONZE: Carla Cicero

BEST SIGN COMPANY

GOLD: Mountain Dog Sign Company Mountain Dog Sign Company is a friend of local businesses throughout Spokane, Coeur d’Alene, and the surrounding communities, with the mission of helping clients promote their businesses and further their message through high quality signage and impeccable customer service. Their company is committed to their clients and goes above and beyond to exceed expectations.

SILVER: SignsFor Success BRONZE: Jamison Signs

BEST BUSINESS STARTUP (ONE YEAR OR LESS)

GOLD: Crafted Beauty The team at Crafted Beauty believes in creating natural, beautiful results. They believe in treating the skin and person as a whole—which isn’t about simply looking youthful or feeling great, but about transforming your lifestyle from the inside-out. Founded and owned by RN Melissa Berg, admirably known as The Beauty Nurse on Instagram.

SILVER: Spin City

BRONZE: Savvy Home

BEST HIGH-TECH FIRM

GOLD: Itron, Inc. In 1977, Itron was founded by a small group of innovative engineers intent on finding more efficient ways to read meters in Hauser Lake, Idaho. Itron has been a technology leader in the energy and water markets ever since. They work to help their customers create a more resourceful world using big ideas and continuous innovation.

SILVER: Gravity Jack BRONZE: Go To Tags

(509) 731-3807

socleancommercial@gmail.com

Call today for a quote!

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BEST ADVERTISING AGENCY

GOLD: QUINN The team at QUINN is composed of advertising, marketing and media professionals from a diverse range of backgrounds. Their principals have worked on global brands and national advertising campaigns, but they have an intimate and thorough understanding of the intricacies of local marketing in the Northwest. Their team has won national awards for television and print creative, but they also love to create effective search results ads, social media posts, and product/price print ads.

SILVER: Media Specialists BRONZE: Victory Media

BEST ENGINEERING FIRM

GOLD: DCI Mark D’Amato and Guy Conversano founded DCI in 1988, beginning the adventure out of one of their basements. From the start, they were committed to creating the kind of environment that would enable employees to thrive and make clients want to come back. DCI is based in Seattle, with offices in Spokane, Portland, San Diego, Austin, Irvine, San Francisco, Anchorage and Los Angeles.

They are licensed in all 50 states and most Canadian provinces.

SILVER: Thomas Dean & Hoskins BRONZE: Wagstaff Engineering

BEST COMMERCIAL ARCHITECTURAL FIRM GOLD: HDG Hurtado | Hissong Architecture [HDG] is a multi-faceted architecture and design studio with experience in a variety of project types such as commercial, multi and single family residential, mixed-use, hospitality and restaurant design. Their team's diverse set of skills can create and materialize every aspect of a project from start to finish; architecture, interior design, branding and graphic design are all in-house assets, affording them the level of control required for their pursuit of an integrated, cohesive and appealing design solution.

SILVER: Bernardo Wills BRONZE: ZBA

JULY 2020 / BOZZIMEDIA.com

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miss

Weyou!

BAG

GIVEAWAY

for new membership signup!

ALREADY A MEMBER?

TANNING SALON AND SPA

Existing members get a FREE Tanning Bed UPGRADE for the rest of the year.

SUNNYBUNS.COM

VALLEY 1401 N. ARGONNE 921-1944 | SOUTH 2821 E. 27 AVE 533-6300 | NORTH 634 W. GARLAND 290-5029 th

sFOR VOTING US hankBEST TGOLD COMMERCIAL

CONSTRUCTION COMPANY 5 YEARS RUNNING! ESTABLISHED 1951

BEST COMMERCIAL CONSTRUCTION COMPANY

GOLD: Baker Construction & Development, Inc. Baker Construction & Development is a premier construction and development company based in Spokane that is licensed to build in 12 Western states. More than 70 percent of their business is with repeat clientele and they pride themselves in working hard to always convert clients into friends. Entering their eighth decade of being in business, their focus remains steadfast on doing business the old-fashioned way: with honesty, integrity and a healthy sense of humor. Their project breadth and depth is vast in the commercial world as they complete roughly $70,000,000 of annual in place construction dollars, building lending institutions, hotels, multifamily developments, student housing, industrial projects, medical/ dental and veterinary clinics, retail centers, office space and much more.

SILVER: Walker Construction BRONZE: Garco Construction

BEST PUBLIC RELATIONS AGENCY

(L-R) REED CAUDLE, BARRY BAKER, GEORGE GARBER BAKER CONSTRUCTION & DEVELOPMENT, INC. OWNERS

FINANCIAL + INDUSTRIAL + HEALTHCARE + RETAIL + HOSPITALITY + MULTI-FAMILY 509.535.3668 WWW.BAKERCONSTRUCT.COM

RARE COIN CO. ALWAYS BUYING • GOLD • CANADIAN

• SILVER • CURRENCY

• JEWELRY • COINS

3190 N DIVISION | (509) 327-6241 34

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WE NGE EXCHA N FOREIG D N COIN A CY N CURRE

GOLD: DH For more than 20 years DH has blended advertising, public relations, research and design. They’ve built a team of people who work across disciplines: advertising, PR, public affairs, brand strategy, and research, which helps them connect the dots in ways others can’t. This means more effective marketing programs, big ideas grounded in smart strategy, and powerful ideas communicated in simple ways.

SILVER: Bahlr Media BRONZE: Clark Company

BEST IT COMPANY

GOLD: Design I.T. Solutions For 15 years, Design I.T. Solutions has been creating and implementing IT services and solutions for companies of various sizes and industries. They surpass other managed service providers by developing tailored packages that meet the specific needs of each individual client. The Design I.T. team is committed to providing clients with high-quality service that supports exactly what they need—nothing more, nothing less.

SILVER: Executech BRONZE: Computer Business Solutions

JULY 2020 / BOZZIMEDIA.com

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CHRIS BORNHOFT, CCIM

s n o i t a l u t a Congr for being voted

GOLD Best Commercial Realtor (509) 599-6504 chris@bornhoft.com WindermereCommercial.net

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BEST WEB DESIGN BUSINESS

GOLD: Well Dressed Walrus Founded in 2010, Well Dressed Walrus has been building websites and a strategic online presence for dozens and dozens of small businesses and organizations dating back to 1998. Their core team members have more than 25 years of combined experience and love keeping up with the fast pace of the web solutions industry.

SILVER: Victory Media BRONZE: Klundt Hosmer

Thank You Spokane for recognizing Winston & Cashatt, Lawyers as the gold “Best Business Law Firm� for the 5th year in a row!

BEST PRINTING COMPANY

GOLD: Plese Printing Plese Printing & Marketing is a stateof the-art, full service, commercial printing company specializing in design services, sheet-fed full color printing, spot color printing, high speed digital black and white copying, high speed digital color copying, binding/finishing and complete in-house direct mail marketing. Owner Kim Plese has more than 25 years of experience in marketing and commercial printing with valued clients in Washington, Idaho, Alaska, and California.

SILVER: Mojo Printing BRONZE: Pressworks

SPOKANE | COEUR D'ALENE | 509.838.6131 | WINSTONCASHATT.COM

BEST COMPUTER REPAIR BUSINESS

GOLD: Friendly Computers For 10 years, Friendly Computers has serviced more than 30,000 customers, computers, laptops, business servers and networks. Every day, Friendly Computers saves marriages and prevents the Spokane community from pulling out their hair. Their knowledge, expertise, and customer service are unmatched when it comes to computer and laptop repair, virus removal, tech support and data recovery.

SILVER: Friend of a Friend Computers BRONZE: Mac Service Spokane

HERE FOR YOUR HOME OFFICE NEEDS space. Look to us for sneeze guards, paneling, and cubicles to help during these times.

10614 E SPRAGUE AVE SUITE 1B SPOKANE VALLEY, WA 99206 509.328.4893 | DAVISOFFICEFURNITURE.COM JULY 2020 / BOZZIMEDIA.com

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BEST NETWORKING EVENT

GOLD: GSI - Business After Hours Business After Hours is a free event for GSI members that includes food, drinks, friends, and a tour of the host business. Visit their events page to register to attend, or sign up to be a host business. As the host sponsor, you agree to provide food, beverages and entertainment of your choice. The GSI staff will ask attendees to sign in as they arrive so the information may be compiled and shared with you.

SILVER: Spokane Coeur d'Alene Living magazine Release Parties BRONZE: BNI

BEST WHOLESALE COFFEE SERVICES

GOLD: Thomas Hammer Drive-thru. Restaurant chain. Regional Airline. Wherever you serve coffee, you could be serving Hammer Coffee—and your customers will have you to thank for it. In addition to getting you coffee, the Thomas Hammer team can help with: equipment (new/used), baked goods, coffee selection, branded items for resale, and more.

SILVER: Indaba BRONZE: Tom Sawyer's Country Coffee

BEST FLORIST

GOLD: Liberty Park Florist & Greenhouse Liberty Park Florist has been in business since 1928. Dominic Alice, an Italian immigrant, opened the business at the same location where it still stands today. Two of his sons, Joe and Leo, took over the business when Dominic passed away in 1966. Joe's son, Jim, joined the business in 1981. Although many changes have been made over the years, Liberty Park Florist & Greenhouse is still growing strong to meet your floral and planting needs.

SILVER: Appleway Florist & Greenhouse BRONZE: Rose & Blossom

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OFFICE SPACE AVAILABLE • • • • •

400-3,500 SF Available • Updated modern decor Competitive full-service rental rates • Parking contributions available On-site building management and maintenance • Building amenities include on-site café, Competitive broker incentives 24 hour fitness center with showers, Upgraded building systems include HVAC, building conference rooms, shoe shine elevators and security service, dry cleaner drop-off service, • Connected to skywalk system U.S. post office

Thank you to all of our tenants and for choosing the Paulsen Center as the Best Office Building.

Paulsen Center is centrally located in downtown Spokane

Where historical elegance meets modern prestige www.PaulsenCenter.com Lisa Dowers | (509) 624-6788 | Lisa.Dowers@PaulsenCenter.com

JULY 2020 / BOZZIMEDIA.com

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BONDED ADJUSTMENT COMPANY (509) 624-5181 | BondedAdjustmentCo.com

Full-Service Collection Agency since 1916 NO RECOVERY - NO FEE

100% RISK FREE GUARANTEE

GOLD Best Collection Agency 5 Consecutive Years in a row

BEST GIFT BASKET/GIFT SERVICE BUSINESS

GOLD: Simply Northwest Simply Northwest was founded in May of 1989 as a home-based gift basket service with the purpose of helping companies acknowledge and show appreciation for their employees and clients for a variety of occasions. The business grew quickly and soon required a warehouse space for storage and assembly. As demand rose from noncorporate clientele, they opened a gift boutique in 1994 at the current location.

Simply Northwest also offers printed and etched promotional items for your business or event; convention and event execution services; and in-home dĂŠcor consultations.

SILVER: The Gilded Lily BRONZE: Peters & Sons

BEST ACCOUNTING FIRM

Lorne Paulson Construction

Paula Kamp

offers this brand new build in Roche Harbor on San Juan Island.

This amazing property is literally steps from the Puget Sound.

Ready for your custom finishes.

Occupy in 2020! Private Airstrip, Restaurant, Shops and Marina.

Serving San Juan Island, WA to Sandpoint, ID Puget Sound Home Ready 2020!

PaulasPocketRealEstate.com | 208-290-5768 40

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GOLD: Moss Adams A leader in assurance, tax, consulting, risk management, transaction and private client services, Moss Adams has a staff of more than 2,500 that includes more than 290 partners. They focus on serving public, private, and not-for-profit enterprises across the nation through specialized industry and service teams.

SILVER: Stauffer & Associates BRONZE: Pointguard Financial

BEST COLLECTION AGENCY

GOLD: Bonded Adjustment Company Bonded Adjustment is a professional fullservice collection agency, locally owned and operated since 1916. Bonded Adjustment has assisted clients with collection needs throughout Spokane, Eastern Washington and Northern Idaho. As members of the American and Washington Collectors Association, their collection territory is nationwide, covering all 50 states and Canada via a network of forwarding agents (collection agencies) that can handle your account in their area.

SILVER: CBS Collections BRONZE: Valley Empire Collections

BEST LAW FIRM FOR BUSINESS

GOLD: Winston & Cashatt Lawyers Winston & Cashatt's history began more than 50 years ago with the founding of two separate law firms in Spokane.

Patrick Winston and Leo Cashatt respectively developed firms dedicated to the highest level of legal practice.

In 1971, the two firms merged. Many of their clients have been with Winston & Cashatt for more than 40 years. As a full service law firm, they represent businesses and individuals who reflect the diversity of the Northwest, from the local entrepreneur to the large multinational corporation.

SILVER: Paine Hamblen BRONZE: Spokane Business Attorneys

BEST CREDIT CARD PROCESSING

GOLD: Umpqua Since South Umpqua State Bank opened its doors back in 1953, they’ve grown a lot, but their values have stayed as strong as their roots. They believe in the power of community. They believe in giving back. And they believe that when it comes to banking, people should always come first.

SILVER: Washington Trust

BRONZE: Heartland

BEST BUSINESS BANKING

GOLD: Washington Trust Bank Since 1902, Washington Trust Bank has strived to provide quality service and financial stability for their customers.

Four generations of Stanton family leadership later, they continue to focus on integrity and commitment to community.

SILVER: Banner Bank BRONZE: First Interstate

JULY 2020 / BOZZIMEDIA.com

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Voted GOLD Best IT Company

Thank You

FOR TRUSTING US TO BE YOUR TECHNOLOGY EXPERTS

Servicing businesses in Spokane and throughout the Northwest DesignITSolutions.com 42

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Daniel Schwartz, Owner/President

BEST CREDIT UNION

GOLD: STCU Founded in 1934, STCU is one of the largest and most successful financial institutions in the Inland Northwest. As a member-owned financial cooperative, they focus on local business owners who share their desire to sustain a strong economy and to give back to the community.

BEST BUSINESS INSURANCE FIRM

GOLD: Wheat & Associates Wheat & Associates is a professional independent insurance brokerage providing a full line of insurance products, including auto, home, farm, business, life health, and niche programs. Wheat & Associates is committed to excellence and integrity; as an independent brokerage, they are SILVER: Numerica not limited to any one company and BRONZE: BECU represent many fine companies, giving

their team the ability to market the best coverage and price to fit client needs.

BEST BUSINESS SECURITY

SYSTEM PROVIDERS SILVER: The Insurance Guys GOLD: BRONZE: Payne West Secure Pacific

Secure Pacific is proud to serve Spokane businesses and homeowners, providing BEST OFFICE SUPPLY electronic security, alarm verification and BUSINESS video surveillance in the Inland Empire.

GOLD: They have nearly 40 years of experience Kershaw's, Inc. providing commercial and residential Kershaw’s is big enough to get you the security throughout the Pacific right product at the right price, yet small Northwest. With Secure Pacific, you’ll enough to be flexible to the way you do get the best technology in the industry business. Founded in Spokane in 1900, and an unparalleled commitment to Kershaw’s has been providing products customer service. and services to the Spokane business

community ever since. There have been SILVER: Certified Security many changes throughout the last 100 BRONZE: ADT years, but their commitment to service

has remained steadfast.

BEST COMMERCIAL REALTOR

GOLD: Chris Bornhoft Chris Bornhoft joined Windermere Manito in 2013, with an emphasis on commercial real estate. With a background in property development and management, financing, leasing, sales and commercial property; Bornhoft’s unique background makes him one of the most qualified commercial real estate professionals in the field. He earned his CCIM (Certified Commercial Investment Member) designation in 2015 and is a commercial real estate investor himself. He has walked in his clients’ shoes, knows every aspect of the commercial real estate business, and has a passion for what he does.

SILVER: Matt Byrd

BRONZE: Dan Cantu

SILVER: Staples BRONZE: Office Depot

BEST OFFICE FURNITURE

GOLD: CDA Interiors Founded by Bruce and Jill Butterworth in 1980, Contract Design Associates (CDA) is a leading office furniture dealership in the Northwest. In 1984, CDA became an authorized Herman Miller dealer servicing Eastern Washington, Northern Idaho and Western Montana. One satisfied customer aptly describes CDA as “Progressive thinking professionals with innovative design ideas that help their meet their clients needs through timeless designs.”

SILVER: Davis Office Furniture BRONZE: Consign Furniture

JULY 2020 / BOZZIMEDIA.com

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Hill's Resort on Priest Lake has been making memories that last a lifetime for 74 years. Lodging available.

Call today to reserve your summer getaway!

BEST TRADE SHOW DISPLAYS

GOLD: NBS Promos NBS Promos specializes in making your business look amazing through swag.

From the table throws with giveaways sitting on top for attendees, to the displays, signs, and seating around the booth, we can find whatever you need.

When planning for a trade show, your first call should be to NBS Promos—they have you covered.

SILVER: Signs for Success BRONZE: NWSP

BEST PROMOTIONAL PRODUCTS PROVIDER

phone: 208-443-2551 website: www.hillsresort.com

Dr. Kevin A. King DDS PS Dr. Samuel King DDS

GOLD: Brand It Brand It Promotional Products is a division of Brand it Advertising in Spokane. Their team understands the complete marketing process and partners with your company to make sure your promotional material act as an ambassador, keeping your business top of mind with consumers. Partner with a team who will brainstorm with you, shop for you, manage your projects and timelines—giving you the best solutions within your marketing budget.

SILVER: NBS Promos BRONZE: Signs for Success

BEST OFFICE BUILDING

With responsibility, the best materials, and customizing your smile.

509-466-2499 | kkingdds.com 101 W Cascade Way, STE 201 Spokane WA 99208

Honesty We want to treat you the way you want to be treated. We only want to do what is needed and help you keep your smile.

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Integrity You are important to us. We focus on your care and giving you world-class dentistry, and we stand by this everyday.

About Us A father and son team, we love the Spokane community, and love working with all of you.

GOLD: Paulsen Center From the private, underground parking garage, to the prestigious penthouse at the top of the building, the floors of The Paulsen Center offer unique amenities that make doing business there easy.

Professions offered in the building include a bank, attorneys, financial advisors, insurance providers, a dentist, a massage therapist, personal trainers, an eye doctor and state-of-the-art tech companies.

SILVER: River View Corporate Center BRONZE: Chase

WALKECI 150 DM

PRE-CONSTRUCTION PROJECT MANAGEMENT VALUE ENGINEERING DESIGN-BUILD GC/CM

(509) 535-3354 | walkerconstructioninc.com

Best Commercial Construction Company JULY 2020 / BOZZIMEDIA.com

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Olympic Game Farm

On the Olympic Peninsula

Come See the Waving Bears!

Olympic Game Farm 1423 Ward Rd. • Sequim, WA 98382

1-800-778-4295 • 360-683-4295 • www.OlyGameFarm.com

Dr. Michael Johnson

Specialists in Smile Restoration 826 N. Mullan Rd. #D | Spokane Valley, WA 99206 | (509) 309-2591 BOZZIMEDIA.com / JULY 2020

BEST OFFICE PARK

GOLD: Spokane Business & Industrial Park The Park is the region’s largest employment center with more than 120 resident companies employing more than 4,500 people. More than 4.5 million square feet of both dock-high and grade-level buildings rank The Park as one of the largest business and industrial complexes in the county.

SILVER: Pinecroft Business Park BRONZE: Playfair Commerce Park

GOLD: The Onion Established in 1978, the Onion is the grand dean of gourmet burgers and casual family dining in Spokane. With the addition of Area 51 Taphouse (with, yes, 51 different beers—and some hard ciders, too), you may never want to leave. From gourmet burgers and sandwiches to pizza, salads and their namesake beer-battered onion rings, The Onion Taphouse & Grill pays attention to details and creates the bulk of their menu from scratch.

SILVER: Elliotts an Urban Kitchen BRONZE: Mizuna

Don't you deserve a specialist?

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GOLD: Design Source Collaborate, advocate, and manage are core values of Design Source, whose team can manage every detail of your project. They will collaborate with you to develop an appropriate scope of work tailored to address your specific needs, and will be your advocate throughout the entire process.

SILVER: Contract Resource Group BRONZE: HDG

BEST RESTAURANT FOR A BUSINESS LUNCH

Both Prosthodontics were trained at the Mayo Clinic.

They specialize in dental implant restorations, complex dental care, and the "All on 4" full mouth implant reconstruction.

Dr. Michael Brooks

BEST OFFICE DESIGN COMPANY

Actual Patient photo by MOJO Lab

BEST CATERING BUSINESS

GOLD: Fery's Catering Fery Haghighi has been a restaurateur and pastry chef in Spokane since 1980. Her first business, Au Croissant, which introduced the first croissants and espresso drinks to Spokane, was a huge success. Fery added a sit down dinner menu to her restaurant and was named one of the top 10 restaurants in Spokane.

Eventually, she decided to use her creativity in a catering and take-out venue. Some of the largest caterings in the area are done by Fery and her staff, as well as some of the most intimate gatherings.

SILVER: Delectable Catering BRONZE: Greenbriar

BEST BUSINESS EVENT FACILITY

GOLD: CenterPlace at Mirabeau Point Park CenterPlace, the City of Spokane Valley's premier event facility, is the ideal location for regional conferences, business meetings, banquets, community events, musical entertainment, weddings and senior activities. Guests enjoy the state-of-the-art resources available in this 54,000 square foot facility with features designed to serve the needs of a diverse and growing Northwest region.

SILVER: Northern Quest Resort & Casino BRONZE: Chateau Rive

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Brooke M. Cloninger, d.d.s.

BEST PLACE TO HOST A COMPANY PARTY

Dr. Brooke Cloninger

2009 - 2020

Grapetree Village | 2001 E. 29 Call 509.534.4600 BrookeMCloningerDDS.com

th

Appointments Available Monday–Friday New Patients Welcome

GOLD: Northern Quest Resort & Casino NQ is well known as the place to go for gambling and great food. With everything it has to offer, including more than 22,000 square feet of flexible meeting space, 16,000 of which is dedicated conference rooms, NQC is also the perfect place for your next company event or party.

The state-of-the-art conference facilities are unmatched in the Spokane region— with their unrivaled meeting provisions, and outside the conference room door, your event shares a roof with the most energetic, luxurious and popular venues in town.

SILVER: Brickwest Brewery

BRONZE: The Hidden Ballroom

BEST COMPANY FOR OFFICE MACHINES/PRINTERS

GOLD: Digital Imaging Solutions Digital Imaging Solutions has been serving Spokane and the Northwest since 1998. They are an exclusive Sharp dealer that sells and maintains office equipment in the Northwest, specializing in copiers, printers and faxes. They take great pride in their customer service and fast response time.

SILVER: Northwest Copies

BRONZE: Typecraft

BEST MANUFACTORING COMPANY

GOLD: Keytronic An industry leader in world class manufacturing and engineering, Keytronic has the capabilities and skills needed to assist clients at any phase of the product development cycle. They can provide complete product design that begins with a sketch from your marketing group, or they can assist in completing designs your engineering group has begun or provide that last bit of DFM advice that brings the product to successful production launch.

They are also experts at re-design for product cost reduction.

SILVER: Mackay Manufacturing BRONZE: Hotstart, Inc. 48

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BRANDED CONTENT/Digital Imaging Solutions

Digital Imaging Solutions: Great people, quality equipment, and a business plan focused on customer satisfaction

Digital Solutions, an independent Sharp office products dealer, isn’t trying to duplicate (if you’ll pardon the pun) any other business that that sells and services copiers, printers and fax machines.

As an authorized Sharp dealer, Digital Imaging Solutions provides the latest multi-function and desktop printers, professional LCD monitors and digital signage displays, including the Sharp 4K AQUOS BOARD interactive display system— they even offer the revolutionary Skywell atmospheric water generator that creates clean drinking water right from the air. But the success of Digital Imaging Solutions isn’t built strictly on supplying quality, affordable and reliable office equipment to businesses in Spokane and throughout the Inland Northwest—since 1998, Digital Imaging Solutions has established a reputation for personal service and a commitment to customer care.

“We’re not just about selling a copier; we’re about the big picture and taking care of all the different parts that make an office flow,” says Penelope Antonelli-Flegel, who joined DIS in 2000, serving initially as quality control consultant, and most recently chief financial officer before purchasing the business from founders Mark and Mary Lenz in February 2020.

“Mark literally sold me on the company because of who he was and what he stood for, which is investing in people, uplifting people and doing good business,” Antonelli-Flegel says. “It aligned with who I was 100 percent.”

Before moving to Spokane, Antonelli-Flegel worked in the corporate world. But being a small part in a big machine didn’t fit her dream of owning a business. She found a family at Digital Imaging Solutions and made it her goal to inspire her nine-member team and strengthen their skills and abilities through extensive product training. The technicians, for example, are IT certified, and can assist businesses with smart office technologies, such as Sharp’s Synappx applications, that drive employee engagement and productivity.

“The more I help our staff to be good citizens, and really lift them, encourage them and give them support, the more confident they are in their ability to help customers find solutions not only to grow their businesses, but also operate more efficiently and to be more diversified in their approach,” Antonelli-Flegel says.

From government agencies, hospitals and schools to real estate offices and small businesses, Digital Imaging Solutions strives to match each client with a machine to fit their needs. You don’t just buy, rent or lease a machine and leave with an instruction manual. Digital Imaging Solutions provides customers with extensive training in the product’s operation and maintenance—and continued support—at no extra charge.

“First and foremost, we’re here to help our customers save money and succeed in their businesses—especially in the current uncertain, challenging times,” Antonelli-Flegel says. “Bad customer service is NOT part of our equation whatsoever—we are truly invested in satisfying the needs of our customers.

Digital Imaging Solutions, 11712 E. Montgomery, Suite C6, Spokane Valley, WA 99206, (509) 535-8000, disimaging.com JULY 2020 / BOZZIMEDIA.com

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CANNON HILL CRAFTSMAN

1928 S. POST STREET

Old world charm abounds in this gorgeous 2-Story 1911 home. Covered front porch. Formal LR with fireplace, shelving & hardwood floors. Formal dining room features lead glass hutch & original Stickley sconces. Country kitchen includes classic cabinetry, gas range, Bosch D/W & abundant storage. Main floor office/bedroom. Upper level boasts 4 bedrooms with walk-in closets. Era appropriate updated bath. Tranquil backyard with perennials. Garage with shop area. Just 4 houses from Cannon Pond!

See the virtual tour at www.1928SouthPost.com

•

5 Bedrooms, 2 Baths

3,875 Square Feet

$589,000

NANCY WYNIA Managing Broker ABR, CNE, CRS, GRI 509.990.2742 nwynia@windermere.com

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View complete virtual tours at NancyWynia.com | Facebook.com/NancyWyniaRealEstate BOZZIMEDIA.com / JULY 2020

S

by Toby Keough

pending so much time at home during quarantine began to take an emotional toll. I found myself craving warmer weather and garden beds full of my favorite flowers. I decided to rekindle my love of painting and use my walls ‌ as my canvas.

For more inspiration, follow Toby on Instagram at @tobyrae or on Facebook as Toby Keough. photo by Jordan Halland

r u o Y s e o D How (Flower Wall) Garden Grow?

theNEST

051

Spokane Coeur d’Alene Living and AIA Spokane’s Inland Northwest Residential Press Committee partner to present Homes of Distinction, featuring remarkable architectural projects completed in the last five years.

Legacy Lake Cabin

The

of a

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Where building relationships is just as important as the projects we build

by Sarah Hauge photography by Oliver Irwin

T

ime at Priest Lake is a long tradition for the Cook* family. Tom Cook and his now-adult siblings grew up on the South Hill and began spending summers at Priest in the 1950s, at first visiting family friends there before their dad purchased a small hunting cabin that was built in 1903. Cook recalls “creating all of those great family memories that connect you to a place.”

As Cook and his siblings grew up and had families of their own—there are now seven adult children between them—they outgrew the capacity of the little hunting cabin, built more than a century ago by a Spokane businessman.

Five years ago, the siblings were able to purchase the land the cabin stands on from the state. “Once we came out of the auction with the state owning our own lot, then we could start getting serious about planning for a larger cabin on the site,” says Cook.

“It was such an important part of our growing up that this was something that we wanted to maintain and retain for our kids.”

Kitchens • Bathrooms • Basements • Decks • Additions New Homes • Remodel • New Construction • Design & Build

Contact Dave Covillo for your FREE In-Home Consultation (509) 891-7946

|

www.RenovationsByDave.com

WA License # RENOVDC9600B/ID License # RCE-14413 Licensed • Bonded • Insured

(509) 731-3807

socleancommercial@gmail.com

Call today for a quote!

JULY 2020 / BOZZIMEDIA.com

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The original cabin is almost like a museum … with an old wood stove, all of these old aspects to it that are memories of our childhood that we can maintain.

The four siblings had first formed an LLC, ironing out details of how they would share the place, manage and pay for the property, and eventually pass it on. They opted to keep the old cabin (currently used for overflow sleeping), both for its history and because, due to the setback lines around the property, a new cabin couldn’t be built on that exact spot anyway.

The original cabin “is almost like a museum … with an old wood stove, all of these old aspects to it that are memories of our childhood that we can maintain,” Cook says.

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RD

23

R

YEA

WNED BUSINESS SINCE 19 O Y L L 98!

LOCA Come shop Living room, Bedroom, Dining Room, Mattresses.

Get up to 5 years no interest financing o.a.c

Opening Soon!

NORTH SPOKANE, WA 7410 N Division

UNION GAP, WA 1900 Rudkin Rd 509-453-2669

LEWISTON, ID 139 Thain Rd 208-413-9937

COEUR D’ALENE, ID 5555 N Pioneer Dr 208-667-6160

SPOKANE, WA 1219 N Division 509-362-5390

@CompleteSuiteFurniture

RICHLAND, WA 1911 Fowler St 509-783-3060 SPOKANE VALLEY, WA 11410 E Sprague 509-822-7049

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For the new cabin, the family hired Uptic Studios for architecture and interior design. Cook credits Uptic with setting the course for this collaborative family project.

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“There was a little creative tension at first between the siblings,� says Cook of settling on the look and feel, with some preferences leaning toward Northwest contemporary and other toward a mountain lodge feel. Uptic was able to hear their needs and wants, find balance stylistically, and zero in on the things the family members agreed upon: a great room concept, where everyone could gather; cathedral-like high ceilings; a big window

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wall to take full advantage of the views; and a two-story fireplace with a rustic mantle and hearth.

Situated between the lake, the old cabin, and a creek, the orientation on the new cabin proved to be a bit of a puzzle. “It was

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really a design trick to fit it into a wedge-shaped part of our lot,� says Cook. The cabin had to be positioned to maintain the proper setbacks from the creek and the lake while ensuring a good visual and spatial relationship with the old cabin.

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The gorgeous new build brings together the family’s collective tastes and preferences and highlights a harmonious relationship with its surroundings. That combined with the clever siting earned its selection as one of AIA of Spokane’s Homes of Distinction. As one of the

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AIA committee members put it, “A simple form and site-inspired exterior finishes help this cabin feel sheltered and permanent.”

“The architect [Uptic] has done a great job of siting this cabin.

Gently nestled in the trees, the southern façade presents itself

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very well from the lake … all in all a great place to connect with nature,” another committee member wrote. This connection with the outdoors is something the family members love and find restful about the cabin. “The trees kind of open up where the deck is

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situated, so you’re looking out this window in the trees that opens out to the water,” Cook says.

The ample use of natural elements like wood, stone, metal, and glass further emphasize the home’s

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connection to its surroundings.

The glulam beams are a particularly impressive feature. “They’re pretty massive,” Cook says. “You’re seeing the different layers of the different laminations as they’ve glued them

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together—it makes for an interesting variation.” Two of the beams, stretching straight through the house on both ends, are 60 feet long. “It was pretty dramatic watching those be installed with a crane,

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dropping them into the slots that had been created by the carpenter,” Cook says.

A standout material came from their home builder, Brad Gagnon, who’s adept at using reclaimed wood. “They created this wood from old pickle barrel staves made out of cypress that they turned into a tongue and groove that they used on the ceilings and in the soffits,” says Cook; the pickle wood is also used as trim for the doors and windows. By covering the

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pickle wood in a clear coat they were able to retain the original color variation. Look closely, Cook says, and you’ll see where the barrel staves were originally attached with wooden dowels.

The fireplace is another highlight, with a flagstone hearth and a mantel made of an enormous old beam, with cut-down pieces employed corbels at either end.

“It’s massive, but it’s to scale because you’ve got a two-story fireplace,” Cook notes. The sliding barn door, which can close off the upstairs media room, is another custom rustic element. Another key component is the vinyl flooring, which has the look of rough-sawn plank flooring but is lower maintenance.

Countering the more rustic components are the contemporary

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lines and of-the-moment finishes, like open riser stairs and the metal stair railing, a choice that’s repeated on the expansive deck and on the upper bridge that spans the second story. “There’s always that creative tension,” says Cook. “We want it contemporary, but we also want it rustic, and how do you blend those two elements?”

For many families, building a home together could result in squabbles, rifts, and bitter feelings. Cook is thankful that his family has found the opposite to be true. After all of the conference calls and the countless decisions, they’re now enjoying the property just as much as they’d hoped to. All of the steps along the way only helped grow their bond. “At the end of it I felt like we were all much closer,” Cook says.

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Three of the siblings now live on the west side of the state with one remaining in Spokane, making Priest Lake a bit of a long-distance trek—but one that’s well worth it. “It feels like we’re passing on a legacy to our kids … I think that’s what’s kind of special,” says Cook. “It

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was special to us growing up out there, and I think our kids have the same feeling about it as we did growing up.”

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It feels like we’re passing on a legacy to our kids … I think that’s what’s kind of special. It was special to us growing up out there, and I think our kids have the same feeling about it as we did growing up.

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CREDITS: Uptic Studios, Spokane: architect and interior design North Idaho Builders, Priest Lake: builder and general contractor Sheri's Home Interiors, Priest River: interior finishes including floors, tile, and window coverings Revival Lighting, Spokane: interior and exterior lighting TJ's Cabinets, Priest River: cabinetry Mario & Son, Liberty Lake: granite countertops Trestlewood, Blackfoot, ID: reclaimed cypress "pickle wood" for ceilings, soffits, interior door and window trims and entry closet Selkirk Stone, Sandpoint, ID: stone veneer for fireplace Cabinet Systems, Spokane Valley: closet systems Pella Window and Door, Spokane: windows and exterior doors Tri-County Video & Alarm, Priest Lake: security systems, video,

@spokanecdaliving

Wi-Fi JW Ironworks, Spokane: deck and stair railings Fred's Appliance, Spokane

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Healthy Coverage

How to Choose Low-Maintenance, Durable and Beautiful Floors for Your Home

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When deciding on the choice of

flooring for our homes, most of us tend to take into consideration factors such as durability, easy maintenance and color. But there’s another factor that homeowners are adding into the equation, especially in these times when maintaining a healthy lifestyle is of utmost importance.

“Clean-ability is on the forefront of all home owners minds when they choose new flooring for their home,” says Mike Nelson, executive vice president of Great Floors, which showcases the latest in floor fashion trends including domestic and exotic hardwoods from Mirage and Mohawk, easy-to-care-for laminates, natural stone and the new generation of resilient vinyl and luxury vinyl tile.

“Of course, everyone wants a great looking product that matches their personal style, but that product will lead to disappointment and regret if it cannot

stand up to their living environment,” Nelson says. “Recent performance and visual enhancements have led to the creation of an extremely durable floor that is easy to maintain, affordable and visually stunning. These products have become increasingly popular as many Americans are spending far more time in their homes.”

Flooring sets the tone for the look and feel of a room. But beyond appearance, durability, longevity and moisture and allergen resistance are the hallmark of good flooring.

In today’s climate of germ control awareness, being able to see dirt, spills and stains is vital to providing a clean and healthy living space for your family.

Fortunately, there are a myriad of healthy flooring options available. The key is deciding which ones suit your look, your lifestyle and your budget.

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HARDWOOD One of the most beautiful types of flooring, hardwood is a great choice for people sensitive to allergens. The hard surface leaves no room to hide for dust mites, and it cleans easily, leaving a dust and hairfree surface. Be sure to choose a product with a nontoxic hardwood finish.

BAMBOO Bamboo is an excellent choice for people with allergies. It offers all the surface properties of hard flooring, yet resists dust mites or dander. It’s also water-resistant and is less likely to retain moisture than traditional hardwood.

STONE TILE Not all stone flooring is allergy friendly. As a rule, smooth stone will be much less likely to harbor allergens than a stone that is porous in nature and has a rougher edge silhouette. Highly polished marble and granite are excellent choices, but natural-looking stone with a rough finish and uneven surface can provide pockets for mold and other allergens. Using an underlayment moisture barrier like cork or foam rubber will help stop mold from developing.

PORCELAIN AND CERAMIC TILE Porcelain and ceramic tiles are among the best choices for allergy prevention. They’re easy to maintain and dust accumulation is easy to spot and clean. For most effective allergy reduction, make sure the tiles are installed with adhesives free of volatile organic compounds (VOC) that evaporate under normal indoor atmospheric conditions, compromising air quality in the home. When using any tile, especially in wet areas like kitchens and baths, it’s important to make sure the grouting is in good repair to prevent moisture from seeping into the subfloor where mold can flourish.

VINYL FLOORING Modern luxury vinyl flooring offers all the benefits of a hard surface; easy cleaning and no pockets that can collect moisture, mold, or mites—plus cutting-edge print technology produce realistic-looking designs that replicate wood, stone and other natural materials. Most luxury vinyl tile and luxury vinyl plank floors have an antimicrobial coating which protects against stains and odor-causing bacteria on the surface.

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I

f you’ve ever noticed how thirsty you get when it’s hot outside, that’s because your body’s natural water content evaporates more quickly in warm weather.

It’s not just your mouth that becomes parched—your entire body, including your skin, can feel the impact of climbing temperatures.

Although it’s often overlooked, skin is an essential organ that needs special attention and care. Your skin tells the true story of your health and age, and provides a protective barrier to the rest of your body.

Use these tips to create a regimen that keeps your skin supple, soft and well-hydrated.

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Proper sunscreen. The sun can dry out and damage your skin quickly even on an overcast day, and more so if you’re near water, where reflections can magnify its intensity. Protect your skin by using sunscreen with an SPF of at least 30 any time you venture outdoors. Also remember to check the sunscreen’s expiration date to ensure you’re actually being protected.

Shorten bathtub and shower time. It may seem contradictory that spending more time in the tub or shower strips your skin of moisture, but prolonged heat does exactly that.

Exfoliate. Take time to regularly exfoliate, which removes dead skin cells and makes it easier for moisturizer to penetrate and reveal healthy-looking skin.

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Moisturize often.

Make moisture part of your daily routine, not just when you get out of the shower, but throughout the day.

Hydrate frequently.

Applying lotion is an external strategy for maintaining your skin’s natural barrier, but you can also keep your skin hydrated from the inside out. When you’re dehydrated, the body pulls water from any source it can, including your skin. A good rule of thumb is to drink at least eight to 11 eight-ounce glasses of water a day.

Consume hydrating foods. Similar to upping your water intake, you can increase your body’s overall water content by eating the right kinds of foods. Many types of produce have a high percentage of water, like berries, melon, cucumbers and zucchini.

4 Causes of Dry Skin Everyday activities, including some that are intended to improve your overall health, can have big impact on the condition of your skin.

Bathing too often. As was mentioned above, a nice hot shower or soak in the tub may be a great way to relax and chase away aches and pains, but that heat strips away your body’s natural moisture. Avoid excess bathing, shorten your showers and aim for cooler temperatures to reduce the impact on your skin.

Too much chlorine. It’s essential to keep pools safe and clean, but chlorine is a harsh chemical that can be damaging to your skin, hair and eyes. To minimize the impact, take a brief shower as soon as possible after leaving the pool to rinse away chemicals, and apply lotion while skin is still damp for maximum absorption.

Air conditioning exposure. The cooling relief of an air conditioner may help reduce the natural evaporation that occurs when you’re hot and sweaty, but it also makes the indoor air drier, which pulls moisture from your skin. It’s easier to maintain moisture in skin before it’s dry and scaly, so use a regular moisturizer as a preventive measure and maintain the skin’s natural protective barrier to moisture loss.

Soaking up the sun. While many people think of sunkissed skin as a healthy glow, the opposite is actually true. A tan is a clear sign of skin damage, and the darker the tan, the greater the damage. Use appropriate sunscreen when you’ll be outdoors, and when you come inside, use moisturizers designed to reduce chances of irritation of sensitive skin from fragrances or dyes.

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A REASON TO BE HAPPY.

$2 Drafts. Any Draft, Every Day. Choose from our 20 taps and check out the best backyard in town • Open Daily at 11 a.m.

• Daily Happy Hour Specials 3—7 p.m.

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SpokaneTribeCasino.com 14300 W SR-2 HWY Airway Heights, WA 99001

recipe by rosauer's kitchen

Red, White, and blue

Potato Salad

by Kacey Rosauer

by Kacey Rosauer of Rosauer's Kitchen

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92 THREE PEAKS KITCHEN + BAR 98 180 BAR & BISTRO 103 125 TOP RESTAURANTS 122 TABLE SCRAPPERS

LOCAL CUISINE/recipe

Red, White, and blue

Potato Salad

by Kacey Rosauer

Potato salad is a staple dish at many backyard barbeques, but I don't think there is a bigger debate within families over whose mom or grandma has the best potato salad. This Fourth of July, avoid the headache and hours of peeling and make this quick, flavor-packed potato salad. You can make this with any waxy potato, but why not make it fun and grab red, white, and “blue�?

Red, White, and Blue Potato Salad Yield: 8 servings

1 pound red potatoes 1 pound Yukon Gold potatoes 1 pound purple potatoes 1/2 shallot, minced 1/4 cup fresh dill, minced or 2T dried dill 2 cups mayonnaise 2 tablespoon Dijon mustard 2 teaspoon salt 1 teaspoon white pepper 1 teaspoon granulated garlic 1 teaspoon granulated onion

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Place the potatoes in a medium saucepan and cover with cold water by two inches. Salt the water generously. Bring to a boil over medium heat and cook the potatoes until fork-tender, about 15 minutes. Purple potatoes cook a little faster than the other two varieties, so you may want to cook them separately.

Drain and allow the potatoes to cool completely. If you want to speed up the cooling process, place them on a sheet tray in an even layer and put in the freezer for 10-15 minutes.

Add everything but the potatoes to a big bowl, mix and season to taste. Fold in potatoes until just mixed. Be careful not to over mix to avoid smashing the potatoes. Let the salad sit in the fridge for at least an hour to fully cool and allow the flavors to marry. Enjoy.

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LOCAL CUISINE/restaurant spotlight

photo by Crystal Toreson-Kern

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THREE PEAKS

by Darin Burt

Kitchen + Bar

D

ining out can be a gamble, especially when you’re “The general manager at the time had been an executive rolling the dice at a new restaurant—even more chef for over 30 years, and he gave me some suggestions, but of a risk when you’re seated within earshot of the the menu ended up being about 90 percent mine. It was a pings and bleeps of slot machines. All punning super happy moment because this was the first place that I was aside, Three Peaks given free reign to be me,” says Kitchen + Bar, Kaba, who previously ran a photo by Crystal Toreson-Kern inside the Spokane Tribe hotel banquet room in Alaska, Casino, is a sure thing, and helmed an Italian restaurant executive chef Blerita Kaba, in Arizona, and in Spokane, deals out an amazing menu worked at Twigs Bistro & of classic American fare Martini Bar and Tortilla with a fresh twist of modern Union Southwest Grill. creativity.

Born in the small Adriatic “In the beginning, Three country of Albania, where Peaks was definitely our culinary tastes are a mix of gamer’s restaurant,” Chef Mediterranean and Italian, Kaba says of the Airway Kaba immigrated to New York Heights restaurant, which in 1999. It was at her family’s opened in early 2018. “But restaurants in Brooklyn and as time progressed, and Queens where her culinary more people knew what journey began. we’re about, and the dishes “I was this 12-year old kid we serve, we’ve become a who hardly spoke English,” destination for foodies.” says Kaba, 33. “They wouldn’t When Kaba was hired, let me do much more than the restaurant was still clear tables at first, but the under construction, and more I learned to speak Chef Blerita Kaba she and her staff were the language, the more required to wear hard hats responsibilities I had, like in the kitchen, which was put taking orders on the phone, and together a week and a half before the grand opening. The learning how to make pizza dough.” basic menu was in place, but Kaba was given the opportunity Kaba’s diverse background gives her an edge in the kitchen. to add her own personal touches.

Her passion for food turns up the flame. Among the menu

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LOCAL CUISINE/restaurant spotlight

favorites are Pan Seared Salmon ($22) with saffron rice, creamy dill sauce, seasonal vegetables and fried capers; Filet Mignon ($28) served with two sides; and Spaghetti & Meatballs ($15) with classic Italian tomato sauce, parmesan cheese and (of course) garlic bread. There’s also Chicken Fried Steak, Chicken Alfredo, Chicken Parmesan, and Fish and Chips. Sandwiches and burgers include a Reuben, French Dip, and the signature Hickory Burger ($14), a 1/2 pound patty topped with herb aioli, crispy onions, hickory BBQ sauce and applewood bacon.

“People really seem to love our menu. The flavors are on point— I’m all about quality, which means fresh, local ingredients, and the best chicken, beef and seafood.

I believe in a scratch kitchen— there are no microwaves allowed,” Kaba says. “We care about every dish that goes out; even if it is

photos by Crystal Toreson-Kern

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photo by Crystal Toreson-Kern

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LOCAL CUISINE/restaurant spotlight

photos by Shandell Rae Photography

something basic like lasagna, it’s going to be the best lasagna you’ve ever tasted.”

Weekly “fresh sheets,” which include a unique appetizer, entrée and dessert, are where Kaba and her team really flex their culinary muscles. It might be linguine with clams, fresh-caught fish or pork belly glazed in an Asian-inspired hoisin sauce on a base of watermelon and topped with cotton candy. “The feedback on that was just crazy,” Kaba says.

Some specials are so popular they move onto the regular menu.

Calamari fries ($12), now heading

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up appetizers, is a perfect example.

You’ve no doubt seen calamari, a type of squid, as a menu option, its little rubbery rings or tentacles most often fried and served with a side of cocktail or marinara sauce.

What you likely haven’t seen (unless you’ve traveled out of area or ordered calamari fries at Three Peaks) is it prepared by the meat being pounded into a “steak,” sliced into thin strips, coated in flour with 13 secret spices, topped with chopped peanuts, flash fried and served with a sriracha aioli dipping sauce.

Three Peaks—named after three prominent peaks outlining the Spokane Tribe homeland—Mount Spokane, Cayuse Mountain and Steptoe Butte—is open for lunch and dinner with future plans for breakfast. The open kitchen gives customers a behind the scenes glimpse into the cooking magic, and the center-placed bar is amply stocked with local and regional wines and beers and the makings for delicious craft cocktails (with happy hour specials seven days a week, 3-7 p.m.). There’s also patio seating (ideal for social distancing) and plenty of outside space for hosting parties and events (Kaba and her crew do catering, too).

“The most important thing we want people to know is that Three Peaks is not just another casino restaurant,” Kaba says. “We want to be thought of as a beautiful, elegant, family-friendly destination. I like making people happy, and a big part of that is through my food.”

Three Peaks Kitchen + Bar, 14300 W. SR-2 Hwy., Airway Heights, spokanetribecasino.com, (509) 818-1547

northside (509) 368-9811

• downtown (509) 242-3845

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LOCAL CUISINE/restaurant spotlight

180

Time for a

Bozzi Media Opens a Bar & Bistro It’s no secret Bozzi Media has been rocking the regional publishing scene for more than 20 years. As their flagship publication, Spokane Coeur d’Alene Living magazine, grew in pages and readership, the Bozzi Media team began devoting time 12 years ago to hop off their gorgeous glossy pages in order to bring readers and the community together for in-the-flesh events—as a way to build community, and to celebrate the most wonderful aspects, and people, of it. The events were a blast—and swifty became super successful—so it wasn’t shocking when requests began to pour in from businesses asking for help with their own events. With more events came greater need for really good food and festive beverages, and in 2016, Delectable Catering and Events was born from this space of expanding the experience of living the good life. Delectable, run by Kellie Rae, has continually hit capacity and beyond, and as mouths watered for the dishes Rae became so wellknown for creating and serving, the need for another business iteration became hard to ignore.

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LOCAL CUISINE/restaurant spotlight

Chef Kurt Shears and 180 Bar & Bistro manager Kellie Rae.

180 as the Next Step ​“Finding a much larger kitchen to support the great success of Delectable Catering and Events became a necessity,” says Vincent Bozzi, owner and publisher of Bozzi Media.

“We loved the central location of the former Taste Café space, which also happens to be conveniently located across the street from our offices in the Holley Mason Building.” As the Bozzi Media team made plans to expand the catering and events side of the business, it made sense to create a restaurant to help defray some of the costs, make full use of the venue, and to serve as a sample of Delectable’s award-winning catering.

The Culinary Crafts Team Chef Kurt Shears has been cooking since he was 16 years old. “I cooked in San Diego for a few years and then back home again to cook for Anthony’s and at the University of Idaho as a sous chef, even teaching classes,” he says. Shears earned a culinary degree from SCC long ago and has found more joy in working in mom and pop shops than anywhere else. “Being a part of 180 Bar and Bistro is so exciting for me, to come in on the ground floor and help create a space—including helping to design the kitchen and restaurant areas, even investing many hours painting and refinishing furniture.” Shears says the space feels like his own, and he’s looking forward to working alongside manager Rae to shine as a chef, creating a visually stunning, mouth-delighting menu.

“We have created unique gourmet sandwiches, fresh salads and homemade soups for lunch,” says Ray. “Our evenings will feature amazing appetizers—including some crowd favorites from Delectable catering events—fun drinks and a great place for people to come in and enjoy a festive, positive atmosphere, music and each other. We are using a lot of local products, which further builds and celebrates community like the magazine is so well known for.”

By day, regulars will most likely be people who work within a block or two of 180 S. Howard Street—the name derives from the street address, so people can find their way to the restaurant or easily remember which address to give their Uber driver. The venue is a short walk from five different office buildings, full of professionals who are looking for another place to lunch.

In the evenings, it will likely be a different mix. “We hope we catch people who hop from bar to bar along Second Avenue, which has about five great bars, or along Howard Street, which has four,” says Bozzi. “We think that just as Spokane Coeur d'Alene Living magazine is the social and cultural epicenter of Spokane, 180 Bar and Bistro will become the epicenter of the bar scene in Spokane.” That might be stretching it, Bozzi muses, “but it’s good to have goals.” He admits he doesn’t know for sure which audience will make 180 their new social home base but suspects it might be in sync with Spokane Coeur d’Alene Living magazine readers. It promises to be a class act place to hang out with people you want to invest time with while enjoying music, local art, and having a few drinks and delicious appetizers.

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Monday–Friday Lunch:11am-2pm

A Fresh (180) Face In an all-hands on deck approach, Bozzi Media’s creative director, Kristi Soto, created the logo, all signage and menu design. Office manager, Theresa Berglund, has worked with the sales team and multiple local magazine clients to give the old Taste Café space a full-on refresh. Floors were refinished by N-Hance Wood Refinishing, new granite countertops were custom created by Gargoyle Granite, furniture was curated through Consign Furniture, booths have been created by Jacob’s Custom Furniture, and signage was created

by Mountain Dog Sign Co. The restaurant has partnered with Warrior Liquor for all liquor, Townshend Cellars for house wines, Thomas Hammer for coffee service, and will offer rotating taps kicked off with No-Li, Brickwest Brewery and a local cidery.

“I’m looking forward to serving amazing food and drinks, to earn the best reviews and a loyal following, and to become the new hit restaurant in Spokane where everyone wants to go,” says Ray. “I'm already looking forward to 180 evolving and coming up with great events and promotional ideas, while giving Spokane one more cool choice,” says Bozzi.

“It’s an honor to contribute to our food scene and join the ranks of the many brilliant culinary creators in our community.”

Monday–Saturday Dinner: 5pm-9pm

411 N. Nettleton St. | Spokane, WA 99201

509.340.9347 | ParkLodgeRestaurant.com

www.RanchoViejoMexican.net

Hours Monday – Wednesday, 11 a.m. – 3 p.m.

Thursday, Friday, Saturday: 11 a.m. – 11 p.m. (or so) Follow and keep an eye on the 180 Facebook page for opening day events.

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A

s we come off of quarantine and shutdowns, our community remains home to many strong, delicious restaurants who have fought to stay afloat—and to provide us with amazing meals and experiences. We celebrate their strength and endurance in this issue. With a base approach of online reviews and accolades mixed in with a dash of editorial discretion, we unveil our “Top 125” eateries in the Spokane and Coeur d’Alene region, with expanded listings to honor our clients. We're wishing them all the best, and wishing you many memories around good, well-prepared food worth writing home about.

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Spokane Area

Barlow's at Liberty Lake 1428 N. Liberty Lake Rd., Liberty Lake (509) 924-1446 Bonefish Grill 4750 N. Division St., Ste. 1300 (509) 960-8978 Brick West Brewing Co. 1318 W. First Ave. (509) 279-2982

1898 Public House

2010 W. Waikiki Rd. (509) 466-2121 1898publichouse.com With a nod of respect to the year the golf club was established, 1898 Public House combines a storied history, delicious cuisine and stunning views.

Located at the Kalispel Golf and Country Club, Executive Chef Tyler Schwenk invites you to eat and drink inspired, while enjoying classic foods with a fresh and tasty twist.

3 Sisters Restaurant 10615 E. Sprague Ave (509) 928-2850 Ambrosia Bistro 9211 E. Montgomery Ave. (509) 928-3222 Anthony's Home Port 510 N. Lincoln (509) 328-9009 Azar's Restaurant 2501 N. Monroe St. (509) 326-7171

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Browne's Bistro 1924 W. Pacific Ave. (509) 315-8861 Cascadia Public House 6314 N. Ash St. (509) 321-7051 Casper Fry 928 S. Perry St. (509) 535-0536 Central Food 1335 W. Summit Pkwy.

(509) 315-8036 Chan Bistro 1409 N. Argonne Rd. (509) 926-0366 Churchill's Steakhouse 165 S. Post St. (509) 474-9888 Clinkerdagger 621 W. Mallon Ave., Ste. 404 (509) 328-5965 Clover 913 E. Sharp Ave. (509) 487-2937 Cochinito Taquerias 10 N. Post St. (509) 474-9618

MOM'S CUSTOM TATTOO

509.426.4465 | momstattoo.ink

THE YARDS BRUNCHEON

509.290.5952 | theyardsbruncheon.com

THE WANDERING TABLE

509.443.4410 | thewanderingtable.com

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Corkhouse 1400 N. Meadowwood Ln. (509) 922-4210 Cosmic Cowboy Grill 822 W. Main Ave. (509) 381-3333 Craft and Gather 4403 S. Dishman Mica Rd. (509) 795-1825 Das Stein Haus 1812 W. Francis Ave. (509) 326-2214

to a brunch and drink menu (and much more) that sounds out of this world. The only thing that rivals the food options is the atmosphere and a team that makes you feel as special as family.

Ferrante's 4516 S. Regal St. (509) 443-6304 Ferraro's North 3022 N. Division St. (509) 325-7443

d'bali Asian Bistro 12924 W. Sunset Hwy. Ste. 6, Airway Heights (509) 230-8629 Downriver Grill 3315 W. Northwest Blvd.

(509) 323-1600 Durkin's Liquor Bar 415 W. Main Ave. (509) 863-9501

Gilded Unicorn

110 S. Monroe St. (509) 309-3698 gildedunicorn.com This modern American, classic restaurant features hand crafted foods and drinks located in the historic Montvale Hotel.

The name reflects their blend of classic and modern without taking themselves too seriously. They showcase local, seasonal food and drinks from the Northwest and beyond, coerced into new fashioned flavors that hit you in the soul.

Haha's Teriyaki Grill 9331 N. Division St. (509) 340-9098

Frank’s Diner

1516 W. Second Ave. (509) 747-8798 franksdiners.com Frank’s breakfast, lunch and dinner menu, available all day, has all the classics. Among our favorites are the open-face turkey, roast beef and mushroom sandwiches, chicken pot pie, Joe’s Special (the venerable scramble of eggs, ground beef, spinach, onions and parmesan), and, of course, the don’tmiss-at-breakfast hash browns and silver dollar pancakes.

Elliots an Urban Kitchen

2209 N. Monroe St. (509) 866-0850 You learn a lot about a place by reading the revues, and Elliots has a stack of dozens and dozens of glowing, enthusiastic online revues. From the fried pickles, Scotch Eggs (cooked in chorizo), curries, charcuterie boards, steak salad, 108

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Fresh Soul 3029 E. 5th Ave. (509) 242-3377 Garageland 230 W. Riverside Ave. (509) 315-8324

Hay J's Bistro

21706 E. Mission Ave., Liberty Lake (509) 926-2310 hayjsbistro.com Thriving in Liberty Lake for 14 years, Hay J's Bistro provides excellent entrees, cocktails, high-end service, and most importantly, a passionate love for food.

Hay J's prepares only the finest steaks

beer garden with

DJ Brentano and seafood, while also offering an extensive wine list and other cheersworthy libations. With a new outdoor patio, you can enjoy the summer sunset with dinner. This is the life.

Heritage Bar and Kitchen 122 S. Monroe St. (509) 863-9235

car d’lane july 17-18

Route turn @ 4th and Wallace st. | CDA

High Tide Lobster Bar 502 W. Riverside Ave. (509) 315-8506 High Tide Lobster Bar 815 N. Post St. (509) 381-5954 Hogwash Whiskey Den 304 W. Pacific Ave. (509) 389-7137 Hops and Drops 14700 E. Indiana Ave. (509) 241-3687 Hunt 225 W. Riverside Ave. (509) 919-3748

OPEN DAILY 8am–8pm No tee-times No dress code Tournaments welcome Public and private night golf parties!

Call (208) 664-1101 to inquire.

RESTAURANT OPEN: DINE-IN & TAKE-OUT

Ponderosa Springs Golf Course 1291 N. Galena Dr. | CDA, ID 83814

Do you have a historical story you want to share?

Incrediburger & Eggs

909 W. First Ave. (509) 443-4215 incrediburgerandeggs.com The Eat Good Group’s incredigood selection of burgers, wiches, eggs, sides and adult beverages. From every type of burger, to boozey shakes, local beers

Reach out today: stephanie@spokanecda.com

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and tater tots, their food is made fresh to order using the best local ingredients, housemade sauces, relish, cheese and doughlicious buns.

Inland Pacific Kitchen 304 W. Pacific Ave. (509) 464-6541

Madeleine's Café 415 W. Main Ave. (509) 634-2253

North Hill on Garland 706 W. Garland Ave. (509) 279-3054

Mangrove Café 18 N. Bowdish Rd. (509) 926-2519

Nudo Ramen House 818 W. Sprague Ave. (509) 290-5763

Iron Goat Brewing 1302 W. 2nd Ave. (509) 474-0722

Manito Tap House 3011 S. Grand Blvd.

(509) 279-2671

Osprey 700 N. Division St. (509) 326-5577 Outback Steakhouse 14746 E. Indiana Ave. (509) 892-6700

Italia Trattoria 144 S. Cannon St. (509) 459-6000 Italian Kitchen 113 N. Bernard St. (509) 363-1210 Kabob House 2118 N. Ruby St. (509) 474-0499 Kuni's Thai 101 E. Hastings Rd. (509) 209-5993 La Plaza De Mexico 9420 E. Sprague Ave. (509) 924-3959 Latah Bistro 4241 S. Cheney Spokane Rd. (509) 838-8338 Le Brothers 12012 E. Sprague Ave. (509) 928-9112 Luigi's 245 W. Main Ave. (509) 624-5226 Luna 5620 S. Perry St. (509) 448-2383 MacKenzie River Pizza 2910 E. 57th Ave. (509) 315-9466

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Masselow's Steakhouse

100 N. Hayford Rd. (509) 481-6020 masselows.com With nine prime-grade steaks and the best seafood oceans and rivers have to offer, Masselow’s Steakhouse continually provides the “wow” factor. With an outstanding array of mouth-watering cuisine, an extensive wine selection and true Kalispel Hospitality, Chef Tanya Broesder and her team create a special experience you won’t soon forget.

MAX at Mirabeau 1100 N. Sullivan Rd. (509) 922-6252 Mizuna 214 N. Howard St. (509) 747-2004 Mongolian BBQ 15416 E. Sprague Ave. (509) 891-7237

P.F. Chang's

801 W. Main St. (509) 456-2166 pfchangs.com P.F. Chang’s takes the essence of community and ensures their food and service reflect that. Their food philosophy is made from scratch every day with clean ingredients and purposeful recipes. They serve more than Chinese food—their Asian-inspired menu brings the bold culinary cultures of China, Japan, Vietnam, Thailand, Korea and more to your table.

Palm Court Grill 10 S. Post St. (509) 789-6848 Palouse Bar and Grill 2912 E. Palouse Hwy. (509) 309-2966

Best Restaurant for Business Lunch

Park Lodge

411 N. Nettleton St. (509) 340-9347 parklodgerestaurant.com Chef Philip has been cooking for more than 15 years in fine dining establishments in San Francisco, Los Angeles, Portland, Paris, and Spokane.

His philosophy toward food is one of careful consideration—recipes should highlight the ingredients. The dishes at Park Lodge attempt to help others develop the same love and respect he holds for the ingredients they are provided with.

Pho Liberty 23505 E. Appleway Ave. (509) 598-8275

Best New Restaurant

Join us for brunch 7 days a week from 9am-2pm Happy hour daily from 2-5 (excluding Sundays) 2209 N Monroe St, Spokane (509) 866-0850

Voted Best Seafood Restaurant

Open Mon-Sat 11am-8pm Locally Owned and Operated

Fresh Seafood Daily Specials Fresh Fish Market with Live Crab & Lobster!

If you are a seafood lover, the Fisherman's Market is your kind of place.

We offer a variety of fishwiches, fish and chips, salads, snacks and sushi.

Piccolo Kitchen and Bar

21718 E. Mission Ave. (509) 926-5900 piccolopizza.net Under the same roof and owners of Hay J's Bistro, Piccolo Kitchen-Bar offers a welcoming, casual experience

Stop in and dine with us today or take something TO GO!

SMOKED Fish now available!

215 W . Kathleen • Coeur d'Alene, ID (208) 664-4800 Between Super 1 Foods and Home Depot

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while serving topnotch brick oven artisan pizza, as well as other deliciously orchestrated plates. Come for happy hour appetizers and pies alongside a great craft beer, wine, and cocktail selection. A personable and eccentric staff will ensure a good time.

Ruins 825 N. Monroe St. (409) 443-5606

Pryor's Restaurant 24706 E. Wellesley Ave. (509) 226-3707

RUT 901 W. 14th Ave. (509) 241-3165

Pueblo Amigo 4903 N. Division St. (509) 327-7349

Scratch 1007 W. 1st Ave. 509-456-5656

Rusty Moose 9105 W. State Rd. 2 (509) 747-5579

Sushi.com is one of Spokane’s finest authentic Japanese restaurants serving authentic Japanese Cuisine (Sushi, Teriyaki, etc.). Whether tuna from Hawaii or rare white salmon from Korea, the delicate transparent fillets are flown in fresh daily, artfully flaked and placed on a small pillar of cooked rice. If sushi isn’t your green cup of tea, there are other excellent choices of teriyaki, sukiyaki and tempura. Miso soup, edamame, soft shell crabs and Agedashi tofu are just a sampling of delicious pre-entrée offerings.

Smacky's On Broadway 6415 E. Broadway Ave. (509) 535-4230 South Hill Grill 2808 E. 29th Ave. (509) 536-4745 South Perry Pizza 1011 S. Perry St. (509) 290-6047

Rancho Viejo

14201 E. Sprague Ave. (509) 927-8428 ranchoviejomexican.net When you want authentic and traditional Mexican food, Rancho Viejo is the perfect choice. Stop by this family restaurant for something for everyone.

They are locally owned and operated to ensure you receive quality service and feel like family as you fill your belly with delicious Mexican food and wash it all down with a full bar.

Spencer’s 322 N. Spokane Falls Ct. (509) 744-2372 Steam Plant 159 S. Lincoln St. (509) 777-3900

Rancho Viejo

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1019 W. Francis Ave. (509) 326-6794 theswingingdoors.com A family-owned business, The Swinging Doors has been a part of Spokane for more than 30 years. Their restaurant offers huge portions and a wonderful atmosphere second to none in the Spokane area—along with a sports bar with 50 TVs to watch all your favorite sports, as well as Golden Tee, a pool table, bumper shuffleboard, and much more.

Taste of India

3209 E. 57th Ave. (509) 448-4834 Remedy Kitchen and Tavern 3809 S. Grand Blvd.

(509) 443-3730

Swinging Doors

Sushi.com

430 W. Main Ave. (509) 838-0630 mainsushi.com

3110 N. Division St. (509) 327-7313 Casual, warm locale offering Indian and Pakistani dishes and an all-you-can-eat lunch buffet since 2001. You’ll want to try many of the rotating dishes like chicken biryani (spiced chicken with basmati rice), aloo palak (potatoes, spices and

P.F. Changs here in Spokane takes the essence of community and ensures that food and service reflect that.

Our food philosophy is made from scratch, every day with clean ingredients, and purposeful recipes.

There is power in Farm to Wok. P.S. we have a new menu out next month, stay tuned.

#FARMTOWOK Downtown Spokane 801 W Main (509) 456-2166

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LOCAL CUISINE/top 125 restaurants

spinach) and daal makhni (lentils, spices and butter). But no meal is complete without the naan; the traditional Indian bread is a delicious experience all by itself.

Tamarack Public House 912 W. Sprague Ave. (509) 315-4846

Thai Bamboo

12711 E. Sprague Ave. (509) 448-8424 thaibamboorestaurant.com Since 2001, Thai Bamboo has offered a delicious Thai and Asian food dining experience. Thai Bamboo is consistently ranked as a Spokane and North Idaho number one Thai and Asian restaurant with everything you need and expect: authentic delicious cuisine, huge menu, elegant dining with fantastic dĂŠcor and atmosphere, prompt, friendly service, and private banquet rooms.

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Thai Bamboo

2926 E. 29th Ave. (509) 232-8424

Thai Bamboo

5406 N. Division St. (509) 777-8424 The Backyard 1811 W. Broadway Ave. (509) 822-7338

Spokane. Their first menu had more than 40 kinds of exotic burgers, taking Spokane by storm. Today, their menu has grown, but their commitment to only using the finest fresh ingredients, thoughtfully prepared by trained chefs remains the same.

The Onion Taphouse & Grill 302 W. Riverside Ave. (509) 747-3852

The Barrel Steak and Seafood 6404 N. Wall St. (509) 467-5490

The Spaghetti Factory 152 S. Monroe St. (509) 624-8916

The Boiler Room 6501 N. Cedar St. (509) 863-9213

The Two Seven Public House 2727 S. Mt. Vernon St .

(509) 473-9766

The Grand Restaurant 333 W. Spokane Falls Blvd.

(509) 598-4200

Tomato Street 6220 N. Division St. (509) 484-4500

The Ivory Table 1822 E. Sprague Ave. (509) 202-2901

Top of India 11114 E. Sprague Ave. (509) 927-0500

The Melting Pot 707 W. Main Ave. (509) 926-8000

Toro Sushi 328 N. Sullivan Rd. (509) 703-7029

The Onion Taphouse & Grill

Three Peaks Kitchen + Bar

7522 N. Division St. (509) 482-6100 theonion.biz It all started in 1978 when they introduced the first gourmet burger in

14300 W. SR-2 Hwy., Airway Heights (509) 818-1547 Three Peaks—named after three prominent peaks outlining the Spokane Tribe homeland: Mount Spokane, JULY 2020 / BOZZIMEDIA.com

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Cayuse Mountain and Steptoe Butte—is open for lunch and dinner, with future plans for breakfast. The open kitchen gives customers a behind the scenes glimpse into the cooking magic, and the center-placed bar is amply stocked with local and regional wines and beers and the makings for delicious craft cocktails (happy hour specials seven days a week, 3-7 p.m.). Don't miss the patio seating.

Vintage Vines 106 N. Evergreen Rd. (509) 227-9463 Volsted Act 12 N. Post St. (509) 808-2516

TT's Old Iron Brewery & Barbecue 4110 S. Bowdish St. (509) 919-4798 Twigs Bistros 4320 S. Regal St. (509) 443-8000

work within the limits of what is in season and available. They are always looking for unique ingredients to highlight, as well as local beef, regional fresh fish, local gardens, heirloom vegetables, fruits and tomatoes for their exquisite dishes.

Wandering Table

Vaqueros Mexican Restaurant & Taqueria

16208 E. Indiana Ave. (509) 922-0770 vaquerosmexicansv.com Visit Vaqueros Mexican Restaurant & Taqueria for some of the finest, authentic Mexican dishes. Their dedication to presentation and taste sets them apart.

Drop by this restaurant with your family and friends for a wonderful experience.

And don’t leave without experiencing one of their award-winning margaritas— they also have a great selection of tequilas, spirits and beers.

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1242 W. Summit Parkway (509) 443-4410 thewanderingtable.com The team at Wandering Table has an insatiable appetite for cooking and creating food. They love what they do.

And they consider this restaurant their restaurant. This is their way of cooking what they want to cook. And Wandering Table is how they share the food they love to eat.

Wasabi Sushi 10208 N. Division St. (509) 290-5573 Whisk 17 W. Main Ave. (509) 279-2934

Wild Sage Bistro

916 W. 2nd Ave. (509) 456-7575 wildsagebistro.com They have designed a menu that allows them to be creative on a daily basis and

Wiley’s Downtown Bistro 115 N. Washington St. (509) 838-4600

Yards Bruncheon

1248 W. Summit Pkwy.

(509) 290-5952 theyardsbruncheon.com This is all day brunching where you enjoy handmade foods and drinks from plate to heart. Mimosa flights, avocado toast, chicken and waffles and more, Yards Bruncheon is a must for any breakfast or brunch lover, offering many of your favorite brunch foods raised to a whole new level of yum.

Zona Blanca Ceviche 154 S. Madison St. (509) 443-5427

North Idaho

Continues page 118 >>

BRANDED CONTENT/tom sawyer

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North Idaho

Capone's Pub

315 Martinis and Tapas

315 E. Wallace Ave., CDA (208) 667-9660 315martinisandtapas.com The Greenbriar Inn is the home of 315 Martinis and Tapas, located in a garden setting in downtown Coeur d’Alene. The cuisine is eclectic and international in nature, with an emphasis on tapas and an award-winning martini bar. Highlights include happy hour, food specials, live music, and a bed and breakfast. Built in 1908, this historic structure is supported by a friendly and gracious staff.

Angelo's Ristorante 846 N. 4th St., CDA (208) 765-2850 Anthony's at Coeur d'Alene 1926 W. Riverstone Dr., CDA (208) 664-4665 Bardenay 1710 W. Riverstone Dr., CDA (208) 765-1540 Beverly's 115 S. 2nd St., CDA (208) 763-3950

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751 N. 4th St., CDA (208) 267-4843 caponespub.com As seen on Diners, Drive-ins and Dives, Capone’s Pub is one of North Idaho's best sports bars. They have more taps than tables and some of the best food around. Capone’s is all about hanging out with friends, watching games, and having a good drink with a great meal.

Capone's Pub

1291 N. Galena Dr., CDA (208) 664-1101

Capone's Pub

9520 N. Government Way, Hayden (208) 762-5999

Capone's Pub

315 N. Ross Point Rd., Post Falls (208) 457-8020 Cedars Floating Restaurant 1514 S. Marina Dr., CDA (208) 777-7600 Collective Kitchen & Public House 501 E. Sherman Ave., CDA (208) 930-4762 Cosmic Cowboy Grill 412 W. Haycraft Ave., CDA (208) 777-0000

Crafted Tap House and Kitchen

523 E. Sherman Ave., CDA (208) 292-4813 Crafted features a scratch-made gastropub menu, 62 taps of craft beer and cider, and signature cocktails that will hit the spot on a warm summer day. The food is not the only draw to this downtown CDA staple—a 3,000 square foot patio overlooking Sherman Avenue makes Crafted the place to be this summer.

Cricket's 424 E. Sherman Ave., CDA (208) 765-1990 Dockside 115 S. 2nd St., CDA (208) 666-5799

Fisherman's Market and Grill

215 N. Kathleen St., CDA (208) 664-4800 fishermansmarketcda.com Fisherman's Market and Grill offers a simple approach: fresh food in a beautiful place. It just doesn't have to be complicated.

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North Idaho Cuisine. Later, join the Social Club Thursday-Saturday for some bites, small plates, local entertainment and a full bar with a classic speakeasy feel.

They source the freshest seafood, create traditional, homestyle meals alongside dynamic award-winning sushi, and have it served by friendly people next to a full-service fish market. All in the pristine Inland Northwest.

Fleur De Sel 4365 E. Inverness Dr., Post Falls (208) 777-7600

Le Peep 1884 W. Bellerive Ln., CDA (208) 664-0404

Registry with a spacious, gardenframed deck and the feel of a European gasthaus-meets-Seattle pub. They serve 100 percent local or Northwest craft beers in a brewery to table experience, while sharing the craft foods they love to eat. Check out their new spring menu, plenty of re-happy hours, daily specials, and family-style to-go options.

Meltz 1735 W. Kathleen Ave., CDA (208) 664-1717

Satay Bistro 2501 N. 4th St., CDA (208) 765-2555

Midtown Bluebird 816 N. 4th St., CDA (208) 665-3777

Seasons of Coeur d'Alene 209 E. Lakeside Ave., CDA (208) 664-8008

Oval Office 220 N. Spokane St., Post Falls (208) 777-2102

Thai Bamboo

Paragon Brewing 424 E. Sherman Ave., CDA (208) 772-9292

The Crown & Thistle 107 N. 4th St., CDA (208) 758-8357

Rawdeadfish 514 E. Best Ave., CDA (208) 755-6829

Tony's on the Lake 6823 Coeur d'Alene Lake Dr., CDA (208) 667-9885

2010 N. 4th St., CDA (208) 667-5300

Vine and Olive 2037 N. Main St., CDA (208) 758-7770 White House Grill 702 N. Spokane St., Post Falls (208) 777-9672

Honey Eatery & Social Club

317 E. Sherman Ave., CDA (208) 930-1514 honeyeateryandsocialclub.com Honey Eatery and Social club feature modern comfort foods and craft cocktails. They create everything using classic techniques to prepare local products from around the Northwest.

They have a full bar including beer, wine and cocktails. Enjoy an all-day diner focused menu in the Eatery featuring

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Republic Kitchen+Taphouse

120 E. 4th, Post Falls (208) 457-3610 Repub.pub Experience the sturdy flavors of Republic Kitchen+Taphouse, a converted 1910 Post Falls home on the National Historic

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WE WILL...

#SupportSpokane #OrderUpSpokane #InlandStrong #SpokaneTasty @DowntownSpokane

Celebrate Go Out Party

... AGAIN

opening soon

Follow @SpokaneEats for fun giveaways to our favorite downtown dining establishments.

info@RenCorpRealty.com | rencorprealty.com 122 CHRIS BOZZIMEDIA.com /BATTEN JULY 2020 509.217.5508

p rou d l y s u p p orti n g ou r re s ta u ra n t + b a r te n a n ts

GREG MEAGER 509.795.4431 JUSTIN FOLKIN 509.991.8387

e l b Tacrappers S

o the g s t n a r stau r Local re in the fight fo emic d distance rs against pan custome ns

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L

et’s go out to eat. It’s a phase you’ve likely not said in quite a while, but one which restaurant owners are hoping to hear more of as dining rooms and patios gradually reopen more than three months after being forced to close due to COVID-19.

But reopening does not mean resuming business as usual. Local restaurants face a formidable new normal, beefing up health and safety measures for both staff and customers, revamping menus, facing product shortages and price increases, putting more distance between tables (which means less seating capacity) and confronting the opposite of what restaurant owners wanted in the past—packed reservation books and hungry diners, fed up with cooking at home, wanting to get it.

Gabe Wood and Alex King, co-owners of Heritage Bar & Kitchen, were among many independent restauranteurs who followed the rules—but instead of turning out the lights, took advantage of the exemption to offer take-out food to stay afloat. The approach worked for some and not others. Heritage Bar & Kitchen saw sporadic sales and eventually decided to “hunker down” rather than throw out product and money with it. With assistance from Small Business Association’s Paycheck Protection Program, Heritage Bar & Kitchen was able to bring back their employees, and when Spokane entered Phase 2 of the state’s reopening plan, they unlocked their door and fired up the grill.

“It was a little touch and go for a bit,” said Wood. Business was so slow for a while that they set up a makeshift mini-golf course in the restaurant, using cups and containers, to pass the time.

Pre-quarantine, Heritage Bar & Kitchen was open for lunch and dinner, but with less of a lunch crowd, they’re now starting service at 4 p.m. daily.

“Our lunch crowd is largely dependent on the business lunch, and there are still a lot of people who aren’t back at work in their offices downtown yet,” Wood says. “We plan to bring back the lunch menu when we’re allowed to completely reopen—that is, assuming that companies decide to have their people come back into the office rather than working

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remotely from home.”

Like all restaurants starting back up, the 1,350-square-foot pub-style space, just south of the Montvale Hotel, is restricted to 50 percent capacity in keeping with social distancing protocols. For Heritage Bar & Kitchen, that means about 30 customers at a time, depending on seating arrangements.

To accommodate as many diners as possible and stay within the rules, tables were removed to put more distance between guests.

Limiting contact isn’t just between customers. Even though the wait staff is wearing masks and gloves, they’ve stopped handing out menus in favor of QR codes, so customers can view the menu on their own phone. QR codes are printed out and placed on the table, but no physical contact is needed; diners just hover their cell phone and scan it to see the restaurant’s online menu.

Woods and King have been pleasantly surprised with how fast business has bounced back. One silver lining for a smaller restaurant and fewer customers is easier staffing.

“If push comes to shove, Alex and I could work this place by ourselves and operate on a pretty regular basis for dinner five days a week—thankfully, we’re nowhere near that,” Wood says. “I’m confident that if we can bring lunch and dinner back, that we’ll be able to replace all the jobs we had prior to the quarantine.

“There’s definitely things to be learned.

You have to be prepared for anything—but a total shutdown is pretty extreme and nobody in the restaurant world saw that coming,” Wood says. “My hope is that we’ll be healthier businesswise on the other side because we’ve had to take a hard look at what we need and don’t need to run a restaurant and to be more efficient and save money wherever we can.”

If you think keeping one restaurant afloat is a challenge, talk hungry customers. All of Hegsted’s restaurants are back in business to Adam Hegsted, chef extraordinaire and owner of Eat Good as of Phase 2; but with fewer positive tests reported in Idaho, the Group, which includes The Wandering Table, Gilded Unicorn, state moved to Phase 4 on June 13, easing restrictions and allowing The Yards Bruncheon, Incrediburger, Honey Eatery & Social reopening of large venues, nightclubs and gatherings of 50 or more. club, Republic Kitchen+Taphouse and Farmhouse Kitchen & Hegsted says business at Honey Eatery & Social Club (Coeur Silo Bar. d’Alene), Republic Kitchen+Taphouse (Post Falls) and “The way the restaurant business works, you’re Farmhouse Kitchen & Silo Bar (Ponderay) is back to paying last month’s bills with current revenue.

75 percent of where it was previously.

When our revenue stopped, we were stuck “People are more willing to go out there, with a ton of bills, including payroll, and we whereas in Washington, people are a little weren’t prepared,” Hegsted says. “We had more cautious—we’ve even seen some As difficult as it is right a pretty large amount of money to deal people from Washington going over to now to run all of the with and had to figure out how to come Idaho to eat,” Hegsted says. restaurants, there’s back from that managing on a super “I’ve been working every day, and the slim amount of revenue and a super slim situation feels a little bit better to me than actually a benefit margin.” for someone who’s had to stay at home this because we’ve become Eat Good Group also runs an entire time, and they’re reading social media employee cafeteria for a company in stories and hearing all of these terrible things a better company.

Liberty Lake—but that venue closed as that are happening. I understand how being most staff began working remotely. Business in public can feel scary,” Hegsted says, “but as for their two catering companies has also dried long as everybody is using the right precautions up as large events, conferences and wedding parties and following the rules, then people can feel more have been put on hold. comfortable about going out.”

During the quarantine, not every dining option was shut down.

Being a progressive chef, Hegsted is always tweaking menus and The Incrediburger food truck, which serves gourmet hamburgers inventing new dishes. When the pandemic hit, he made souped-up and fries curbside at farmers markets and a permanent location in comfort foods, like Braised Beef Tater-Tot Casserole, Magic Mac n’ a parking lot on Sprague Avenue across from Costco, fed plenty of Cheese (made with pimento cheese, braised brisket, green onions

JULY 2020 / BOZZIMEDIA.com

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LOCAL CUISINE/table scrappers

salads, sandwiches and burgers street level on W. Main, and craft cocktails, drafts and wine downstairs in the speakeasy-style basement lounge.

“I sat down with my business partner, who is also my son, and we came up with a little menu that would work for takeout, but in the end we just wanted our staff to stay home,” says owner Deb Green, who also shuttered her other two eateries—Madeleine’s Café & Patisserie, next door, across from Auntie’s Bookstore, and Casper Fry, in the Perry District.

“It took a lot to not have any income coming in, but we felt the staff was better off on unemployment,” Green says. “The federal government came through for them a little bit, so everybody was taken care of, and if there were people that needed more help, we just took care of them ourselves.”

Truth told, Green says that after regularly putting in 60 hours a week, seven days a week, she was personally ready for a little break.

But it wasn’t exactly a vacation.

“My full-time job at home was sitting through Zoom I sat down with my business conferences partner, who is also my son, with the and we came up with a and jalapeños) and smoked sausage Pigs in a Blanket, a priority chamber of little menu that would work to soothe the nerves (and stomachs) of customers during such a commerce and for takeout, but in the end stressful time. the support we just wanted our staff to “We like to showcase our creativity, put a modern twist on food, staff from US stay home and do some funkier stuff sometimes. But all of our restaurants are Foods, and filling ‘neighborhood’ restaurants, and at the end of the day, we’re creating out the paperwork food for people who live close by, and we want it to be approachable for for the SBA’s Payroll everybody.

Protection Program loan,” “As difficult as it is right now to run all of the restaurants, there’s actually Green says. “We sat on the a benefit because we’ve become a better company. The learning curve has sped up really money for the first four weeks not quickly because of the restrictions and challenges that were imposed on us,” Hegsted says. knowing if the forgiveness guidelines “We’ve cut excess fat and made sure that everything we’re doing is purposeful—it’s an would change, because initially, they opportunity to reset and do things more efficiently.” didn’t apply to restaurants. It didn’t Imagine being a newly hired chef, and your first day on the job you find out the kitchen is make sense to spend that money and closed. Welcome to Durkin’s Liquor Bar, the Downtown Spokane venue with small plates, pay people to stay home without 126

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knowing how it would affect our business down the road.

“We’re lucky that the restaurants are successful and we’ve got money in the bank,” Green says. “We would be fine for several months without the loan, but as a business owner you hate to start dipping into what you’ve worked so hard to put away— that’s my retirement and is there to help pay for the next project.”

Now that her restaurants have reopened, Green has saved money by editing her menus.

She rewrote the Madeline’s menu, temporarily removing some of the more specialized items, and baking fewer varieties of pastries in lesser quantities to prevent waste. It’s the same idea at Durkin’s—limiting food and drink specials and going with items that have proven to be most popular.

Food costs have taken a bite out of profits.

Durkin’s chefs are having to grind their own chuck roast into ground beef for hamburger patties, and the price of rib eye steak has shot from $9.99 a pound to more than $20—when it’s available.

“That’s just part of the cost of doing business right now,” Green says. “Restaurants run on very tight margins, but even though the cost of your product is skyrocketing, you’re not able to raise your prices. You have to find the balance.”

As customers return, they’re asked to wear face masks or coverings (except when eating), and follow social distancing guidelines. The staff is diligent about preventing the spread of germs too.

Everyone has been cooperative, but Green says there was confusion (or reluctance) at Durkin’s, which is split between restaurant and bar.

“People come in with an expectation that they can just hang out, stand anywhere and have a drink— that’s just not the case right now, so we’ve turned the bar and patio into dining seating with reservation,” Green says.

“These are temporary rules. They can be a little difficult to deal with, but if everybody sticks together and follows the rules, they can still come into the restaurant and have most of their favorite foods and cocktails, support their favorite servers, and stay healthy at the same time,” she says.

“We don’t want our customers to worry—there’s enough of that already—we want them to feel safe and comfortable and enjoy their experience while they’re here.”

We don’t want our customers to worry, there’s enough of that already—we want them to feel safe and comfortable, and enjoy their experience while they’re here.

JULY 2020 / BOZZIMEDIA.com

127

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129

CLARKSVILLE/telecaster

clarksville

by Doug Clark

Once Upon a Telecaster CHAPTER 1 This is the saga of my Old Man’s love, his idiot son’s disregard for a family treasure, and the reunion with the lost guitar that has haunted me for the last 40 years.

That reunion took place on a recent day inside River City Guitars. Bobby Kluss, my friend and the proprietor of the South Hill Spokane store, grinned through his beard and pointed to a brown guitar case shaped like an oversized thermometer.

“Check it out,” he offered, and I did just that, laying the case flat and unsnapping the four brass latches.

And there it was: the 1951 Fender Telecaster I’d been dreaming about since I foolishly got rid of it in 1980, or so I thought.

“Oh, wow,” I managed to exclaim in an overcome voice. “Oh, wow.”

Arguably Leo Fender’s grandest achievement, the Tele. It made its official

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Doug Clark is a Spokane native and lead singer/ songwriter for his band, Trailer Park Girls. He recently retired from The Spokesman-Review after writing three columns a week for more than 30 years.

decal-affixed debut in mid-1951 with fewer than 200 produced that year. The Telecaster is considered the first production solidbody electric, the perfect engine to power a musical New Age. Advertised as a tool for the working guitarist, the Telecaster more than lived up to the hype. Simple yet lovely in design, the guitar is as good an argument as it gets for the “less is more” philosophy.

The Tele’s ease of play and astonishingly wide range of tones made it a favorite of jazz cats, rockers, and a legion of chicken-pickin’ country players.

Practically every axe-slinger I can think of has logged some Tele Time, as in…

Bruce Springsteen. Keith Richards. Jeff Beck. Jimmy Page. Buck Owens. Don Rich.

Eric Clapton. Steve Cropper. James Burton.

Jerry Reed.

Roy Buchanan. Albert Lee. Danny Gatton. B.B. King. Waylon Jennings. Billy Gibbons. Brad Paisley. Chrissie Hynde.

Merle Haggard. George Harrison.

And on and on through today.

But I didn’t care so much about all of that. What I cared about was getting my rare old bird back so I could atone for abandoning it.

And therein lies the tale.

CHAPTER 2 My middle name is Collins after my dad’s brother, a mild-mannered Chicagoan who doubled on guitar and bass in jazz bands.

I met my uncle once during a family trip to Chicago when I was 12 or 13. He gave me one of his old guitars after I told him how badly I wanted to rock out like The Beach Boys, my favorite band.

Unfortunately, the guitar was an inexpensive department store model that could have been designed by that legendary sadist, the Marquis de Twang.

Gather ‘round children and hear the truth about becoming a guitarist: You first must survive the Learning Curve of Agony.

Press on the strings. It hurts likes hell.

But keep at it for a week or so and trust me. The pain will gradually subside as the fretting fingertips toughen with calluses.

But this green beast Uncle Collins gave me?

Holy Ginsu, Batman! It felt like I was pushing my tender pinkies against serated blades.

Fearful I might bleed onto the couch, my merciful mother drove me downtown to Hoffman Music. We traded my torture tool and some cash for a new red Fender Mustang, a student model that was quite fingertip-friendly.

Soon I was off and strumming, writing songs, playing in bands, recording an album, going on tour and cultivating a lifelong love affair with the guitar.

Flash forward to 1975. That’s the year my namesake uncle, after an argument with Aunt Rose, sat down in his bathtub and put a bullet through his brain.

I learned from my dad that Collins had battled emotional demons since the Great Depression, when an impoverished Clark family of four kids and a single mother endured all the terrible privations that come with living in a cold, rat-infested slum on Chicago’s North Side.

Of all his siblings, Collins was my father’s favorite. When my dad was a teenager, he accompanied his older bro on a road trip to southern Utah.

My father not only got to watch Collins play, but he met Carol, the Kanab girl who would later become his wife and my doting sweet mom.

The year of the suicide found me married to my lovely wife, Sherry. We were living in Red Bluff, Calif. I was working my first journalism job writing sports for The Daily News, a low-rent rag with wages to match.

It was summertime, I believe, when my parents paid us a visit. My Old Man (Kenneth) reached into the back of his station wagon and handed me a case containing Collins’ vintage Tele.

Clark’s humor and general-interest commentaries have won scores of local, state and regional honors along with three awards from the National Society of Newspaper Columnists.

He can be reached at dougclarksville@gmail.com.

I know what you’re thinking. You’re thinking, “And you got rid of such a precious gift? Clark, you’re a bigger twit than we thought.”

Please. Reserve your judments. It’s even worse than you can imagine.

CHAPTER 3 I’m primarily an acoustic player. Started out on that red electric, sure, but as soon as I got my mitts on a flat top and learned to fingerpick, well, I’d found my niche.

And so the years rolled onward with my uncle’s guitar stowed in a closet. Until the day, that is, when I decided to haul it out – and defile it.

I refer to this as my Crimes of Carpentry period.

For reasons unexplained, I embarked on a refurbishing campaign.

First, I stripped, sanded and refinished my grandmother’s prize cathedral radio. Then I attacked a valuable silver-handled walking stick.

Running short on victims, I thought…

“Hmm. Betcha that Telecaster would benefit from one of my facelifts.”

I recall hearing a voice of reason (a.k.a.

Sherry) ask, “Are you sure you should be doing this?”

To which Cocksure Clark replied, “Oh, definitely. This’ll really show off all the guitar’s great wood grain.”

Let me summarize every Antiques Roadshow episode ever aired: refinishing is the best way to turn a silk purse into a worthless sow.

Good. Now that’s out in the open, let’s move on to what brings us all here today.

Wanting to buy a new acoustic, I gave up my refinished Tele for a down payment.

I know. Dreadful mistake. And it wasn’t too long before those terrible mental twins—Guilt and Remorse—started gnawing away at me.

I probably repeated this tale a hundred times to my friends, never imagining that anyone would actually try to do something

to assuage my conscience.

Then one day in May, Bobby Kluss called with the following news alert: “I’ve got your Tele.”

To say Kluss makes a living buying and selling vintage guitars is like saying Michael Jordan shoots some hoops.

“There is something otherworldly about Kluss’s knack for filling his shop with one cool old guitar after another,” I wrote when he opened his shop in the Lincoln Heights district a couple years ago.

Bobby possesses an intricate and intimate year-by-year knowledge on guitar brands, the wood used and all the various model changes and components. He reminds me of the baseball geek who can spout statistics all the way down to Mickey Mantle’s pregame beer consumption rates, by season.

So here’s the skinny. According to Kluss, he located this guy who years ago bought an original ’51 Tele that someone had stripped and refinished with a coat of thin varnish.

Furthermore, the Tele’s owner lives in North Idaho, which is where I got rid of mine.

Shysters for the defense call this sort stuff circumstantial evidence. But my mind was jumping and jiving like Chuck Berry playing Johnny B. Goode. It had to be The One. CHAPTER 4 “I think we should buy it,” said Sherry after receiving the news.

How cool was that? I mean, how many guys are lucky enough to be married to someone who, without so much as a blink, will tell her man to go to the bank, take a wad of dough out of savings and blow it all on a guitar?

Here’s another fact about Telecasters of the early 1950s: They ain’t cheap.

They’re known as “blackguards” after the black bakelite pickguard that occupies most of the instrument’s upper body. Such guitars in perfect condition—with factory paint, and original case, strap and sometimes even sales receipts—can fetch $80,000 or more to a

serious collector.

And don’t get me started on those pricier, earlier Teles that Leo Fender sold for a time without decals, the famous so-called “Nocasters.”

Value does plummet significantly on refinished Teles, but still…

So, on that aforementioned recent day, I opened the case and saw a stunning vision.

The butterscotch paint job (the original color) had been expertly applied, making the guitar look almost new.

And not only that. “It’s one of the best playing blackguards I’ve ever had, and I’ve bought and sold a bunch,” said Kluss. “Such a great guitar!”

So I paid my friend far more than I’ve ever shelled out for a guitar. Don’t ask. Then I took my long lost prize home to show to Sherry, who almost immediately said…

“That’s not your guitar.”

Uhhh, say what?

Memory is a funny thing. Over decades of being around so many Teles and Tele players, I had filled my noggin with an image of the classic butterscotch blackguard. That’s what Uncle Collins played. I was sure of it.

Not being a guitarist, Sherry just remembered seeing her bozo hubby out on the porch one night, scraping guitar paint off his Tele with a putty knife.

“It was white paint, not butterscotch,” she said. “And I’m quite sure the pickguard was white, too.”

Whoa. What Sherry described was no ’51, but a mid-1950s Telecaster (“whiteguard”), that was put out after the iconic model changed colors.

And the more we talked, the more memories started oozing back to me. I had to admit she was right.

What do I do now? Take it back? Get some much-needed therapy?

Sherry broke my stunned silence.

“If it’s not The One, it’s close enough,” she said amid her laughter. “That’s our story and we’re sticking to it.”

157 S. Howard, Suite 603 Spokane, WA 99201

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