November 2016 Spokane Sizzle Downriver Grill

Fall/Winter Fall/Winter 2016 2016

COVERS SOLD NOVEMBER 2016 • ELK & GENOS • TOWNSHEND CELLAR W H E R E TONION/AREA HERE’S • THE 51 TAPHOUSE sustainable always • MAX AT MIRABEAU urban gardens SOMETHING GOING ON • DOWNRIVER GRILL • NORTHERN QUEST CASINO sustainable (Masselow’s Steakhouse) urban gardens

Townshend

CELLAR

at TheFROM Onion GRAPES THE FINEST VINEYARDS

102 handcrafted WASHINGTON STATE GRAPES Sustainable worldINclass ales TRADITIONAL MADE THE OLD-WORLD STYLE

Urban Gardens

FOOD AND ALES

Downriver

GRILL

LOCAL FAVORITES sustainable The Flying Goat WELCOME TO THE TOP urban gardens Pi OF THE FOOD CHAIN & Republic

northwestsizzle.com restaurants, restaurants, entertainment entertainment & & community community events events || NORTHWESTsizzle.com NORTHWESTsizzle.com

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But we think they will be a distant memory when Spencer’s serves the highest quality, 21-to-28 day aged, locally-sourced, USDA Prime and natural steaks and chops that we sear to perfection in our 1600° infrared broiler. So yes, we’d call them tender and juicy.

32 2 N. Spokane Falls Cour t , Spokane, WA | spencer s for s teak s andchops.com | 50 9 -74 4 -2 37 2

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SPOKANE VALLEY’S

AWARD WINNING RESTAURANT

take it to the max

• Weekend Brunch Menu

• Ladies’ Night Every Thursday

• Happy Hours Daily 3-6 & 9-Close

• Live Rockin’ Blues Music Fri. & Sat.

• Late-Night Dining

• Private Dining / Banquets

• 50% off Bottle of Wine Wed. & Sun.

• Courtyard Patio Dining

1100 N. Sullivan Rd. - Spokane Valley - (509) 922-6252 OPEN DAILY MON - THURS 6 AM - 1 AM / FRI & SAT TILL 2 AM / SUN 12 AM MAXatMirabeau.com

Epicurean Delight Award Winner 2006

Outstanding Hors d’oeuvre

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2007

People’s Choice Best Restaurant

spokane Sizzle

2008

Outstanding Entrée & Dessert

2009

People’s Choice Best Restaurant

Washington Restaurant Association Fine Dining Restaurant of the Year 2014 Sizzle Fork-in-Cork Award Winner Favorite Wine List 2014, Power Lunch for Making Deals 2006, 2008, 2009, For a Cocktail and a Bite to Eat 2010

2015

Wine Spectator Award of Excellence 2008, 2009, 2010, 2011, 2012, 2013, 2014 & 2015

I CAME. I SAW.

I FEASTED LUXURY SPA | SIX RESTAURANTS | CHAMPIONSHIP GOLF | CASINO | HOTEL

$10 OFF

WITH ANY FOOD PURCHASE OF $20 AT CHINOOK STEAK, PASTA & SPIRITS Expires January 31st, 2017.

Not valid with other offers. Valid Wednesdays and Thursdays. One redemption per customer per table. Ring as Comp Marketing.

1 800-523-2464 | CDACASINO.COM | Worley, ID | 25 miles south of Coeur d’Alene northwestsizzle.com

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12 Recent OPENINGS The Inland Northwest continues to grow, and restaurateurs are bringing new, fresh flavors in full force.

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FEATURE Try out the hottest new trend in gardening, and plant a sustainable urban garden in your backyard space.

FALL / WINTER 2016

61 ARTS & ENTERTAINMENT Get dressed up and get out on the town to enjoy the local entertainment that happens nightly in and around Spokane.

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COFFEE FIX When it comes to our favorite morning drink (and afternoon, who are we kidding), check out the latest hot spot to grab that fix.

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A TASTE WORTH THE TRIP When you want to get out of town, head east to Sandpoint and enjoy the local offerings of this trendy little city on the water.

n #5

no t. Ver M h t Sou ne 2727 Spoka 6 3-976 7 4 ) 9 (50

Moon

Reuben

Burger

1931 W est P acific , Spok (509)

, n St o t l i Ham 1414 N pokane S 7 -908 8 6 3 ) (509

Smash

ane 363-19 73

Burger

check out specials & full menus at:

www.wedonthaveone.com Find us on Facebook

Right by Th e Elk 509-624-54 12

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Vote for Your Favorite Restaurant!

EDITOR’s NOTE

WELCOME TO THE NEW SPOKANE SIZZLE WITH TIME, all things grow and evolve. They strengthen and become better. I am honored to have been a part of the Spokane Sizzle dining and entertainment magazine for the past decade.

I have seen it, first hand, develop into the beautiful, classy, informative publication it is today.

I believe the Spokane Sizzle gives readers a true taste of the incredible Spokane dining and entertainment scene, and shines the spotlight on those who work endlessly in the hospitality industry to serve the Spokane community and visitors alike, giving them the best they have to offer. I am excited and look forward to the next 10 years; sharing the stories of local businesses, our neighbors.

We’re spicing things up with the Spokane Sizzle and will now be printing bi-annually, with our Fall/Winter and Spring/Summer issues. This will allow us the chance to explore more local business in the area and bring the readers updates throughout the year. In addition, we have a new mobilized website at NorthwestSizzle.com, which will allow our readers to easily access local restaurants and wineries, breweries and distilleries, entertainment and community events, all within reach of their smartphone or computer. And our weekly eNewsletter highlights the best upcoming events in art, entertainment, charity, and food and wine in our area.

With the growth of our publications and the transition to a new publisher, Steve Russo of Living Local 360, the design of the Spokane Sizzle has a fresh new appearance to complement this next chapter. In this issue we unveil a new look to kick off a new era for our publications.

With the skills of our writers, designers and editors, we hope that you enjoy the NEW Spokane Sizzle.

Visit

Enjoy each turn of the page and be inspired by the chefs, winemakers, managers, servers, staff … everyone who goes above and beyond to make your dining and wining experience memorable, all over town.

and Vote for the

We are here to entertain you, to introduce you—and remind you—what’s great in your neighborhood and help you discover new favorites!

NorthwestSizzle.com

Fork-In-Cork Awards Today!

“We all eat, and it would be a sad waste of opportunity to eat badly.” —Anna Thomas Cheers to the Sizzle of Spokane!

Jillian Chandler Jillian Chandler | jillian@livinglocal360.com

Visit www.NorthwestSizzle.com and sign up for our eNewsletter!

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your southwest destination!

OPEN 11am Daily tortillaunion.com

RIVER PARK SQUARE 808 W. Main - spokane 509-381-5162

S O CI A L H O UR 2-6 PM & 9-CLOSE

We’re Shakin’ Things Up!

TM

t w i gs bi s tro. com Four Spokane Locations: River Park Square - South Hill - Spokane Valley Mall - Wandermere northwestsizzle.com

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northwestsizzle.com MARKETING

Director of Marketing | Janine Ramsey 208.292.9212 | janine@livinglocal360.com

EDITORIAL

Senior Editor / Writer | Jillian Chandler Managing Editor | Patty Hutchens patty@livinglocal360.com

DESIGN

Creative Director | Whitney Lebsock Senior Designer | Jessica Herbig Designer | Maddie Russo

SOCIAL MEDIA/EVENTS Media Manager/Events Melody Vanhorn melody@livinglocal360.com

ACCOUNTING/OPERATIONS Managing Partner | Kim Russo Executive Director | Steve Russo

Distribution

Colin Anderson colin@livinglocal360.com

Authentic Italian Cuisine Best Steak in Town

Photography

Natural Organic Ingredients

Keith Boe, Lisa Turner

VIDEO PRODUCTION Pulse Productions

Dinner for 2

& a Bottle of Wine

$65*

SPOKANE SIZZLE is brought to you

by www.NorthwestSizzle.com. If you would like to advertise with us please call 208.292.9212 or email info@livinglocal360.com.

Spokane Sizzle is published bi-annually and distributed freely throughout the Northwest. Opinions expressed in articles or advertisements do not necessarily reflect the opinions of the publisher. Northwest Sizzle is not responsible for omissions or information that has been misrepresented to the magazine.

Northwest Sizzle is produced and published by Living Local 360 and no part of this publication may be reproduced or transmitted without the permission of the publisher.

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208.765.2850 Reservations Recommended

*Choose from 15 Entrees & 10 Bottles of Wine.

846 N. Fourth St. Coeur d’Alene, Idaho AngelosRistorante.net

CONTENTS 18

WEST SIDE 19 Elk Public House 20 Masselow’s Steakhouse

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DOWNTOWN 24 26 28 30 31 32 33 45

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Europa Restaurant & Bakery Scratch Restaurant & Rain Lounge The Onion Taphouse & Grill Tamarack Public House Dry Fly Distilling Satellite Diner & Lounge Geno’s Traditional Food & Ales The Blackbird Tavern + Kitchen

NORTH SIDE 36 Downriver Grill 36 Flying Goat 40 1898 Public House

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SOUTH HILL 36 45 46 60

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Republic Pi Manito Tap House Casper Fry Hugo’s on the Hill

SPOKANE VALLEY 50 MAX at Mirabeau Park Hotel

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WINE TIME 54 56 58 59

Townshend Cellar Tour & Taste Latah Creek Wine Cellars Tips for Tasters

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RECENT OPENINGS

TORTILLA UNION is a popular lunch spot for the downtown crowd. Located adjacent to Nordstrom’s, you’ll find a variety of Southwest-style cuisine featuring slow-roasted chicken and pork and slow-braised beef used in many dishes.

The focus is on whiskey, bourbon, and scotch concoctions at PROHIBITION GASTROPUB, but you’ll also find local craft beers and both traditional and non-traditional pub fare.

By Colin Anderson

Zona Blanca

1898 public house

THE REVITALIZATION OF SPOKANE is in large part thanks to the creation of a unique, fun and flavorful dining and nightlife scene. After all, if you give people a few good places to eat, they’ll usually want to stick around for more than just the weekend. Ask anyone around town about their favorite restaurant, and you will get a mix of old classics and new upand-coming places. What makes the scene so fun right now is the amazing variety of flavors our local chefs keep serving up.

With the Spokane Tribe’s purchase of the Spokane Country Club, a restaurant that was once only available to members is now open for all.

1898 PUBLIC HOUSE has floor-to-ceiling windows offering sweeping views of one of Spokane’s best courses. Start your weekend brunch with a mimosa or enjoy anything from burgers or fish and chips to lamb or surf and turf for dinner. Locals who have enjoyed following the Couple of Chefs food truck around town will be pleased to hear that Allen Skelton and wife Joile Forral are now serving brunch at their first brick and mortar restaurant, BRUNCHEONETTE. While there are traditional offerings of eggs and bacon, and biscuits and gravy, breakfast goers will also find a spicy start to their day with the verde hash or tamale waffle.

A welcome addition near Sacred Heart Hospital is FLEUR DE SEL ARTISAN CREPERIE. Here, you’ll find the traditional French staple made many different ways. The savory side includes bison and

In Spokane, the amount of dining options is incredible, and restaurant owners opening here are making sure they are noticed.

Newly opened ZONA BLANCA is the first of its kind in the area focusing on ceviche, raw fish cured with lime and salt. Chef Chad White of “Top Chef ” fame returns home to Spokane after opening renowned restaurants in San Diego and Tijuana, Mexico. Zona Blanca gives you the incredible flavors Chef White acquired while immersed in the Mexican culture.

Prohibition Gastropub 12

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horseradish or salmon and capers; the sweet side has peanut butter and jelly with vanilla cream. Breakfast is served here all day. When Station House Pizza closed down in Hillyard, it didn’t take long for something familiar to open up. The new STATION HOUSE BAR AND GRILL pays homage to its predecessor with some changes.

There’s more focus on sandwiches and the bar side of things, but you can still get a pizza here.

What’s Changing: In Seattle, the city is defined by its neighborhoods—Ballard, Queen Anne and Capital Hill—and the Spokane dining scene is seeing this shift as well. Restaurants are becoming the focal point of many upand-coming or revitalized neighborhoods. Instead of choosing one restaurant, many will choose a neighborhood to stop at then make their decision on where to dine. Neighborhoods like Wandermere, The Perry District, Kendall Yards and the University District offer more than just restaurants. On Thursdays in Perry you can partake in the local farmers market for produce, breads, meats and crafts, enjoy pizza, Southern cuisine or pub food, and cap your evening off with a local craft beer from Perry Street Brewing. It’s similar on Wednesdays in Kendall Yards where the street is closed for a night market; you have your pick of several excellent new restaurants, beer and wine tasting at Nectar, and a stroll down the adjacent Centennial Trail to conclude the experience. Even in downtown where space is limited, the Saranac Commons is a space shared by five dining-driven businesses. Restaurant owners see that despite having competition next door, if you give people multiple options and reasons to visit the area, they are more likely to come back again and again.

tortilla union

Station house bar & Grill

What’s Trending: Spokane’s reputable dining establishments are gearing the focus of their menus on the freshest local ingredients. Food undeniably tastes better the less processed it is and the shorter is has to travel between farm and table. Fruits and vegetables grown in Central Washington can be harvested in the morning and in Spokane before the dinner rush. With a community that goes out of its way to support local businesses, many restaurants are doing their part to invest locally, which keeps more money local in support of community organizations and local jobs.

What’s New & Exciting: Over the course of the last 15 years, the change in downtown has been incredible. Where there were once nearly condemned buildings, there are now flourishing local boutiques, cafes, restaurants, condos and apartments. Many of these 100-year-old buildings are now being brought back. The craft brewing industry is continuing on its incredible growth, and the downtown core is benefiting from both new breweries opening up and local standbys moving in. Iron Goat’s new brew house and tasting room is a perfect example of investing in an old building and making it shine again.

As evidenced by an always-packed tap room, the move downtown is great for business. Also setting up shop is Orlison Brewing. On the west side of downtown, Black Label continues to gain loyal followers, and a shared system between Little Spokane and Young Buck Brewing brings new flavors to downtown. With more than a dozen wine and cider tasting rooms as well, visitors and locals alike can sample all the best in beverages our town has to offer without worrying about driving from spot to spot.

Fleur de sel artisan creperie

Bruncheonette northwestsizzle.com

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Sustainable Urban Gardens It’s a thing

By Jessica Herbig

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I

s it possible to grow enough food to feed your family in an urban setting? Yes! Don’t you need acres of farmland to produce enough to make a go of it? The answer is a resounding, “No!” More people in an urban setting are turning their hats toward the idea of small-scale urban gardening in a big way.

As people are becoming more aware of the foods with which they choose to nourish their bodies, so they are shifting toward a start-tofinish approach to feeding themselves. Plant it, grow it, nourish it, harvest it, prepare it and eat it. Lather, rinse and repeat yearly.

The Food and Agriculture Organization of the United Nations reports that 800 million people worldwide grow vegetables or fruits or raise animals in cities, producing what the Worldwatch Institute reports to be an astonishing 15 to 20 percent of the world’s food. Doesn’t it make you want to grab a piece of the pie, knowing exactly where your food is coming from?

“Sustainable” means the ability to continue something with perpetuity; to be able to uphold or maintain. It is possible to supplement a “grocery store lifestyle” or replace it completely within the confines of your own home located within a city lot. It takes careful planning and attention to placement of edibles, growing seasons and smart use of vertical space, but it is possible and is being done right now in cities around the world.

Despite their relatively small size, urban farms grow a surprising amount of food with yields that often surpass those of their rural cousins. This is possible for a couple reasons.

First, city farms don’t experience heavy insect pressure, and they don’t have to deal with hungry deer or groundhogs. Second, city farmers can walk their plots in minutes, rather than hours, addressing problems as they arise and harvesting produce at its peak. They can also plant more densely because they hand cultivate, nourish their soil more frequently and micromanage applications of water and fertilizer. There’s no need for a big green harvester within city limits; just a little elbow grease and the will to get it done!

Let’s talk about that concept of vertical gardening. Many vegetables grow on vines.

Vines will travel up and wrap themselves around the nearest hospitable host. If you make use of trellises, you can double your ground space just by growing up instead of out.

Plant your vine vegetables in neat rows with a trellis between them and all of a sudden you’ve maximized your space and opened up dirt for the next crop.

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Each plant has a unique growing season. You can spread out the work by planting early season crops first. Root vegetables and hardy vegetables can be planted extremely early in the season, even before the danger of frost is past, if you cover them with straw to help insulate. Later on in the season, that straw will help mulch the beds, holding in moisture and making more efficient use of water.

Lettuce and salad greens have a short growing season but can be harvested at intervals throughout the growing season. Plant early and harvest early to take maximum advantage of this delicate edible. Long-season crops, such as brussels sprouts, need to be planted early and then left alone until well into the fall. If your area is in danger of early frosts in the fall, portable hoop houses can be utilized to drop over late-season crops at night to insulate them from the dangers.

Are you ready to benefit from a homegrown lifestyle? Imagine strolling through your garden beds and deciding what goes in your salad that night based off of what’s ripe. Imagine sending your children out to “grab a snack” off the vine. Fresh tomatoes, fruit right off of the tree or bush, snap peas, beans, carrots and more.

The possibilities are endless. Are you more of a gourmet? A supplemental herb garden will give extra zip and zest to your dishes. There’s nothing quite like fresh rosemary and oregano in your spaghetti sauce or fresh mint muddled into your favorite drink.

Some advice: If you don’t know if you can commit to turning your beautiful green lawn into an edible landscape, start small. Put in one or two raised beds, with well-tended soil, and two or three varied plants. Salad greens are a plant that gives immediate success, with its short growing season and ability to thrive under a variety of conditions. Throw in a few herbs, such as thyme and chocolate mint for variety, a tomato plant or two, and just go from there! If you can handle more, plant more.

A popular favorite of gardeners is a salsa garden; tomatoes, tomatillos, pepper plants, garlic and onions all grown together with cilantro. When it’s ripe, harvest a little of each and blend it all together for a savory fresh salsa that will be the envy of your block party. When they ask where you got it, just say you “shop local.”

r u o y t Star g at evenin e ing at th Fine Din Casual

riar Greenb

Open 3:15pm - Close Tues. - Sat. 208.667.9660 315 Wallace Avenue Coeur d’Alene, ID

315MartinisAndTapas.com

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WEST SIDE

Masselow’s Steakhouse

The Elk Public House

WEST SIDE AS YOU HEAD WEST OUT OF DOWNTOWN SPOKANE, your food choices definitely don’t end. Start your day off at Frank’s Diner where you’ll be seated inside a more than 100-yearold Union Pacific Railcar. As a testament to its popularity, Frank’s goes through 30,000 eggs each month! Continuing west you’ll find the eclectic vibe of Browne’s Addition. The narrow neighborhood is a mixed bag of new apartments and beautiful turn-of-the-century homes. Each summer, Artfest takes over nearby Coeur d’Alene Park and Elkfest closes down a couple of blocks for several days of live music. The intersection of Pacific and Cannon is where you will find food and drink.

The Elk serves up scratch-made sandwiches and rotating specialties, and right behind it the El Que has a more Mexican-focused menu. Italia Trattoria boasts an impressive menu of traditional Italian dishes, Pacific Avenue Pizza offers a quick bite, and Browne’s Tavern has patio and multi-level seating inside the converted old home.

About five minutes from the Spokane Airport you will find Airway Heights, a community largely supported by the servicemen and women at nearby Fairchild Air Force Base. Many have traveled the world and developed a taste for different foods, and restaurant owners have built several options that cater to those tastes. Sala Thai serves up traditional Thai dishes with traditional Thai spice, meaning HOT! “Charlie” owns Sushiyama restaurants in Airway Heights and Downtown Spokane, and although the décor won’t take your breath away, the fish will. Charlie drives to Seattle weekly himself to purchase his fish, and there is always something you won’t find on any other menu in town.

You can’t miss Northern Quest Resort & Casino as you drive along Highway 2. Besides a massive casino with slots, tables and off-track horse wagers, Northern Quest offers several food options.

The buffet features different themes each night, a food court offers quick bites, and Epic has a 30foot by 10-foot screen which is always showing the game of the day. Northern Quest’s flagship restaurant, Masselow’s Steakhouse, is at the top of the Spokane restaurant hierarchy serving only the best cuts of steak and fresh seafood. For those needing a bite before hopping on their flight out, Longhorn Barbecue is one of the oldest barbecue joints in town and famous for its smoked sausages. The Rusty Moose is located just outside the Hilton Garden Inn and is a favorite for business travelers. West of Spokane the scenery might flatten out, but your taste buds won’t!

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Masselow’s Steakhouse 100 N. Hayford Rd. 509.481.6020 Steak & Northwest Fresh $-$$$ Masselow’s Steakhouse features an impressive variety of prime-grade Midwestern steaks and an excellent fresh seafood selection. The steaks are prepared simply with cracked pepper and sea salt, then char-grilled to your preference. The ingredients are all personally sought, sourced and tasted to meet the chef ’s highest standards so that you get only the best of the best on every plate. Open for breakfast daily 7am - noon, dinner Monday - Saturday 5 - 10pm, Sunday 5 9pm. NorthernQuest.com/Resort/Dining The Elk Public House 1931 W. Pacific Ave. 509.363.1973 Pub & Grill $-$$ Spokane’s not-so-secret neighborhood restaurant located in the heart of Historic Browne’s Addition, the Elk Public House features fresh salads, soups, sandwiches and pastas all made from scratch. Find a great selection of micro-brewed beers, wines by the glass and original cocktails served in a comfortable pub-style atmosphere. They also feature some of the region’s best outdoor seating. Open daily at 11am. For menu, specials and more, visit their website. WeDontHaveOne.com

The Elk Public House Every neighborhood should be so lucky

By Jillian Chandler Photos by Keith Boe IN 1999, SPOKANE WAS TREATED TO THE OPENING of the Elk Public House in the Historic Browne’s Addition. Based on the idea of a traditional English public house, such as its sister restaurant Moon Time that opened in 1996 in Coeur d’Alene, Idaho, it quickly became a Spokane favorite.

Walking into this pub, you will notice the diversity of its patrons, defining the nature of the term public house: an 85-year-old couple seated near a 21-year-old who’s sitting across from a group of businessmen. Consistently good food and atmosphere along with friendly service and menu items offered at a reasonable price, these things appeal to everybody, no matter what their age or financial status. The establishment offers a comfortable and inviting welcome-to-my-house environment, which is laid back, not pretentious.

What keeps people coming back for more you ask? The traditional reuben, thanks to the Food Network’s Diners, Drive-Ins and Dives show, which featured the Elk back in 2010. Two more customer and staff favorites are the Sante Fe chicken sandwich and Mediterranean grilled lamb sandwich. The legendary roasted corn pasta is a must-have accompaniment. People from all over Spokane have been coming to the Elk to enjoy their delicious pub fare.

In 2008, the owners opened the Two Seven Public House in Lincoln Heights on the South Hill.

Their El Que, just behind The Elk, opened December 2009, and serves unique Mexican fare accompanied by more than 70 delicious tequilas. Most recently in 2014, the group opened Geno’s Traditional Food and Ales near Gonzaga University in the Logan Neighborhood. Those living nearby are the first to enjoy their delicious brand of menu items accompanied by French fries, which are not offered at any of their other restaurant locations.

The owners credit consistency, without overextending themselves, to their restaurant success.

Having three owners among a total of six establishments, including the Porch Public House in Hayden, Idaho, they are able to each focus on particular aspects of the restaurants. John, Brad and Marshall are all equally involved and spend a lot of time in the restaurants ensuring everything is running smoothly and continuing in the right direction. They don’t get too caught up in little details, but focus on the big picture, offering quality food served in the spirit of a comforting gathering place. Their common philosophy behind the food is to make it from scratch, price it affordably and serve it with a smile.

The Elk Public House West Side 1931 W. Pacific Ave. 509.363.1973 WedontHaveOne.com

Their common philosophy behind the food is to make it from scratch, price it affordably and serve it with a smile.

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Masselow’s Steakhouse Dining at its finest

By Jillian Chandler

THERE’S A MAGICAL, yet undefinable, quality about dining at Masselow’s Steakhouse inside Northern Quest Resort & Casino. While the food is consistently spectacular, it’s the true passion of the culinary team that makes the overall experience extra special. Guests are treated to not only the finest in food and wine, but memorable hospitality.

Originally from a small farming community in Iowa, Chef Tanya Broesder grew up with a love of food, learning to can, pickle, bake and butcher at a young age. She went on to graduate from the Western Culinary Institute and Le Cordon Bleu in Portland, earning an internship at the former Fugazzi in Spokane. Today, as the chef of Masselow’s, Tanya pours her training and her heart into every dish she prepares, whether it’s experimenting with new and unique ingredients, or adding her own touch to one of her grandmother’s decades-old recipes.

Masselow’s Steakhouse West Side 100 North Hayford Rd. Airway Heights 509.481.6020 Masselows.com A simplistic approach allows guests to truly savor the flavors of the quality foods that are served.

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It’s a collaborative effort between Tanya and Food and Beverage Director Bob Rogers to create foods that will impress. As the original chef at Masselow’s and the former executive chef at Northern Quest, Bob recognized Tanya’s talent and knew she would continue raising the bar. They are partners and respect each other’s ideas. They eat together. They encourage one another. And they seek the same goal—to offer patrons something extra special that can’t be found anywhere else. A simplistic approach allows guests to truly savor the flavors of the quality foods that are served.

To complement the cuisine, Eric Cook, Masselow’s manager and sommelier, will illuminate your taste buds with his carefully chosen wine selection. With a 600-bottle wine list, there are entrylevel wines for the beginning wine enthusiast and selections for a more seasoned palate.

With years of experience as a server, bartender, wine clerk and wine teacher, Eric achieved the status of sommelier, honing his craft over the years at some very distinctive Northwest venue including the Spokane Country Club, the Davenport Hotel and the Coeur d’Alene Resort. Eric joined the Masselow’s team in 2014, where he continues to share his extensive knowledge and love of wine with guests.

Many of the friendly and talented Masselow’s team members have been with the restaurant since its opening in 2010. They all have a love for what they do and are grateful that it’s more than just a job. They take pride in having a sense of ownership at Masselow’s.

The finest in cuisine, paired with exceptional service and a welcoming atmosphere, gives Masselow’s guests a genuinely warm feeling of hospitality. Treat yourselves to a date night, or plan a fun group meetup; Masselow’s is worth sharing with your favorite people.

Downtown

Scratch Restaurant and Rain Lounge

Europa

Dry Fly Distilling

DOWNTOWN UNLIKE MOST MAJOR METROPOLITAN AREAS, you won’t need an uber or cab to get everywhere you want to go in Downtown Spokane.

Traffic is moderate, and with so many restaurants, cafes, the arena and live music venues, you don’t have to go far to find what you’re looking for. The Kendall Yards neighborhood just north of the Spokane River continues to grow and is a favorite hangout among locals.

A weekly night market on Wednesdays from May through October brings locals and visitors together to check out local artists, craftsmen and farmers. Grab a slice of woodfire pizza at Veraci, enjoy more upscale dining at Central Foods, or share small plates and craft cocktails at Wandering Table. For dinner with a view of the Spokane Falls, you can’t beat Anthony’s, and down the street you’ll find gourmet dining at Clinkerdagger as well as unique local shops inside the historic Flower Mill, right across from the Spokane Arena.

Looking for your favorite team, a burger and a beer? Try 24 Taps where it’s all about uniquely crafted beer. Fast Eddie’s, The Globe, Borracho and The Post Street Ale House will all have your team on multiple screens.

Classic downtown restaurants include The Red Lion BBQ & Pub for its famous wine-broiled barbecue, O’Doherty’s Irish Grille where you’ll have trouble finding a spot to tack your dollar on the wall, and Churchill’s

Steakhouse offering dry-aged steaks and an incredible wine list. If you’ve heard about the surge in wineries located in Spokane, download “The Cork District” app and let the map guide you to more than a dozen downtown tasting rooms and several more outside of town.

Chef Chad White of “Top Chef ” fame returned to his Spokane roots to open Zona Blanca, the city’s first ceviche bar located in the same building with a pair of up-andcoming microbrewers. Speaking of beer, Orlison Brewing recently opened its downtown tasting room, and local favorite Iron Goat Brewing has relocated to a much larger space downtown. You’ll find riverfront seating at No-Li, Spokane’s most famous brewery, and a trip into the Steam Plant for dinner or a drink puts you inside the building that once powered all of downtown, with much of its history still preserved.

After a concert, show, Chiefs or Empire game, grab a late-night bite at the Satellite Diner and Lounge or one of the many food trucks that stay open until the wee hours of the morning. You won’t go two blocks in downtown before you find somewhere to quench your thirst or satisfy your hunger.

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A Window to France in the Heart of Downtown Spokane 415 W. Main Ave. (509) 624-2253 Breakfast, Lunch & Pastries Mon.-Fri. 7:45am - 4pm Saturday 8:30am - 4pm Sunday 8:30am - 2pm Madeleines-Spokane.com

Open for Lunch and Dinner Mon.-Thurs. 11:30 am - 10:00 pm Bar closes at 11:00 pm Fri. & Sat. 11:30 am - midnight Bar closes at 1:00 am Basement Bar Thurs.-Sat. 4:00 pm - close Sunday closed

415 W . Mai n Avenue

(509) 863-9501

DurkinsLiquorBar.com

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Dry Fly Distilling 1003 E. Trent Ave. 509.489.2112 Washington’s first distillery since prohibition is making award-winning vodka, gin and whiskey.

All of their brands are carefully made from local products “from farm to the bottle.” They offer free tours, free tastings, not-free bottle sales and a notfree gift shop. Come see how it is all made! Open Monday - Friday 8am - 5pm and Saturday 10am - 3pm... unless they’re fishing, and then none of these hours can be trusted, so you better call first.

DryFlyDistilling.com Satellite Diner and Lounge 425 W. Sprague Ave. 509.624.3952 Diner Casual $-$$ This friendly, fun and experienced staff is waiting to serve you! Located downtown, walking distance from Riverfront Park, the Convention Center and many hotels, the Satellite offers a full menu 21 hours a day from 7am - 4am daily, with a great home-style cooking menu and a full cocktail lounge with TVs for enjoying games and more!

Come in and see why they were voted Best Casual Dining by the Washington Restaurant Association, Best Late-Night Dining by the Inlander and Irish Business of the Year, as well as the Spokane Sizzle Fork-in-Cork Award for Diner Worth its Salt.

SatelliteDiner.com Gilded Unicorn 310 S. Monroe St. 509.309.3698 Modern-American Comfort $-$$ Gilded Unicorn is a modern-American classic restaurant featuring handcrafted foods and drinks located in the historic Montvale Hotel in Downtown Spokane. The restaurant showcases local, seasonal food and drinks from the Northwest and beyond created into new-fashioned flavors that hit you in the soul. The food is fashioned from nostalgic comfort foods everyone has enjoyed but with a slightly modern twist, brought back to life using fresh ingredients and an explosion of flavors.

Open Sunday - Thursday 3:30 - 10:30pm, Friday - Saturday 3:30pm - 1:30am. GildedUnicorn.com Madeleine’s Cafe and Pâtisserie 415 W. Main Ave. 509.624.2253 French Pastries, Breakfast & Lunch $-$$ Madeleine’s reopened in their charming new location in 2015 and this year will celebrate their 10th anniversary. Located beside the owner’s newest endeavor, Durkin’s Liquor Bar, and just a few steps from the Davenport Grand Hotel, Madeleine’s is pleased to offer their high-quality, award-winning, handcrafted French pastry, savories and espresso drinks, created using only the freshest ingredients and traditional methods.

Beer, wine and a sunny private courtyard make this the ideal spot to gather. Open seven days a week for full cooked-to-order breakfast menu, savory lunch specials and everything in between.

Madeleines-Spokane.com The Onion Taphouse and Grill 302 W. Riverside Ave. 509.747.3852 Casual Dining $-$$ The Onion is honored to have received the coveted 2013 Best Casual Dining Restaurant of the Year by the Washington Restaurant Association. The Onion chefs cook whole turkeys and choice top rounds of beef daily to make their legendary sandwiches. They only purchase fresh local beef for the amazing burgers served on handmade Brioche rolls. Enjoy artisan pizza, fresh pasta, center-cut steaks, fresh seafood and kid friendly. Visit their website. TheOnion.biz Area 51 Taphouse 302 W. Riverside Ave. 509.747.3852 Gastropub $-$$ Bursting with 51 taps of deliciousness, Area 51 Taphouse at the Onion offers daily happy hour 3 - 6pm and additional daily specials 3pm - close.

Try the taphouse-inspired chalkboard foods.

Become a member of their exclusive Mug Club, join them at their beer dinner events, and attend the “Meet the Maker” brewers night. Check out the constantly changing tap beers, tap wines and their own Area 51 Makers Mark Root Bourbon on tap. You may come for the beer, but you will stay for the fun. Open Sunday - Thursday 11am - 11pm, Friday - Saturday 11am - midnight.

Area51Taphouse.com Durkin’s Liquor Bar 415 W. Main Ave. 509.863.9501 Finer Dining $-$$ Dine and imbibe at the swank and hip Durkin’s Liquor Bar, the newest restaurant from the family that brought you Madeleine’s and Casper Fry, and recognized by the Wall Street Journal as one of six vital and contemporary restaurants to dine at in Spokane. It offers a thoughtfully curated vibe, skillfully executed lunch and dinner menus and a well-appointed main bar, with a cocktail menu that pays homage to the classic craft cocktail. A second, dimly lit, full bar is tucked away in the basement; an intimate and nostalgic tribute to the bygone prohibition era. Find an extensive collection of whiskey, bourbon and gin, the perfect basis for cocktails carefully crafted by the knowledgeable staff of bartenders. Just steps away from the Davenport Grand Hotel, Durkin’s is open for lunch, dinner and late night; closed Sundays.

DurkinsLiquorBar.com

+ GOURMET BURGERS + SANDWICHES, PIZZA, SALADS + 51 TAPS OF DELICIOUSNESS

51 TAPS / 2 LOCATIONS 302 W. RIVERSIDE (509) 747-3852 7522 N. DIVISION (509) 482-6100 AREA51TAPHOUSE.COM THEONION.BIZ northwestsizzle.com

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Europa Restaurant & Bakery

By Jillian Chandler Photos by Danielle Bopp

Europa Restaurant and Bakery A passion for food and service READING COOKBOOKS AS IF THEY WERE NOVELS, devouring each and every page, gives one just a small glimpse into the life of Chef Jeff Engels and his lifetime passion for cooking.

Europa Restaurant and Bakery Downtown 125 S. Wall St. 509.455.4051 EuropaSpokane.com Guests can find Jeff in the kitchen, pouring his heart and soul into preparing fresh, authentic food for their guests, while Aja leads in welcoming guests with attentive and friendly service.

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Developing a love for food at a young age, Jeff, like many young aspiring chefs, got his first restaurant job in the kitchen at age 15. His passion for cooking ultimately became a career, and at just 22 years old, he had earned his place as executive chef at a Seattle-based restaurant.

Fast forward to present day, and you’ll find Jeff, alongside his wife and business partner Aja, wining and dining patrons at Europa Restaurant and Bakery, a Spokane favorite for more than 34 years.

The couple purchased the longstanding restaurant, which originally opened back in 1982, in 2013. Both Jeff and Aja, seasoned restaurant veterans, had worked at Europa prior to purchasing it—a dream come true. Guests can find Jeff in the kitchen, pouring his heart and soul into preparing fresh, authentic food for their guests, while Aja leads in welcoming guests with attentive and friendly service.

Throughout the years, Europa has been received well, retaining loyal customers supporting the restaurant and coming back for more; and that has continued with Jeff and Aja as owners.

“We feel lucky to be taking care of Europa,” says Aja. “It’s a legacy.”

The menu offers fresh-made pastas, from the crab spaghetti, pork cheek ravioli and goat cheese gnocchi, and Europa staples for nearly 35 years to include the sweet red pepper tortellini, baked spaghetti with meat sauce and chicken marsala. And don’t forget about the bakery, where their fresh pizza dough, bread and amazing desserts, like the raspberry white chocolate cheesecake, cookie dough pie and double chocolate mousse, are prepared and baked.

Each month, patrons are invited to partake in a five-course dinner paired beautifully with five wines to complement each dish. Expect the cuisine to be fresh, innovative and sometimes adventurous! Ostrich, kangaroo, bison, shark, sweetbreads and goat have all been featured.

And the wines will not disappoint either.

Wines from Italy, France, Spain and Portugal, to some closer to home—California, Oregon and Washington, have been presented. These dinners are an opportunity to explore new and exciting flavors from around the world.

In addition to the great food, Europa is cozy and comfortable, allowing guests a relaxing dining experience. Top that with a dedicated restaurant staff that is attentive and friendly, and you have a recipe for success.

Tortilla Union Southwestern Grill 808 W. Main Ave. 509.381.5162 Fresh Southwest $-$$ From the owners who brought Twigs Bistro and Martini Bar to Spokane, say hello to Tortilla Union. The Southwestern-themed restaurant offers fresh, authentic Southwest cuisine, from handmade fresh tortillas to regionally inspired cocktails. Located on the ground floor of River Park Square, the comfortable yet modern setting is unlike any other in Spokane, with its vibrant colors, rustic woods and metals. There is a patio for outdoor dining as well. Tortilla Union brings the full Southwestern experience right here to the Northwest. Stop in for social hour daily 2 - 5pm and 9pm - close. Open Sunday - Thursday 11am - 10pm, Friday Saturday 11am - 11pm. TortillaUnion.com Station House Bar and Grill 3020 E. Queen Ave. 509.487.1643 Classic American Gourmet $-$$ Coming from a family of restaurateurs and chefs, owner Lora Corners believes the most treasured times stem around good food, refreshing beverages, laughter and stories about life. At the Station House, guests are greeted with open arms to enjoy gourmet pub food featuring pizza, burgers, hot and cold sandwiches, skewers, poppers and salads. In addition to the great food, entertainment is offered six nights a week including Karaoke, Open Mic Night, Ladies’ Night and Concerts on the Patio. Enjoy nine TVs and game-night specials during football season. Now serving breakfast Saturday and Sunday. Open daily Monday - Friday 10am to 1am, Saturday Sunday 8am - 1am.

Geno’s Traditional Food and Ales 1414 N. Hamilton Ave. 509.368-9087 Pub & Grill $-$$ Geno’s joined the family of pubs that include The Elk and Two Seven in Spokane, Moon Time in Coeur d’Alene and The Porch in Hayden in 2014. The menu includes favorites like The Elk’s famous traditional reuben sandwich and Moon Time’s 74th St. gumbo, but additional items include the Cuban pork sandwich and the Geno’s chicken wings. French fries are offered as a side item, along with the ever-popular and addicting roasted corn pasta. Open Sunday Wednesday 11am - 11pm, Thursday - Saturday 11am - midnight. Check out the full menu online. WeDontHaveOne.com

Europa Restaurant and Bakery 125 S. Wall St. 509.455.4051 Italian, Greek, Specialty Pizza & Bakery $-$$ Tucked beneath the railway trestle between First and Second avenues on Wall Street, Europa has been a downtown destination for more than 34 years. Their on-site bakery provides fresh bread, desserts and pizza crust. The menu offers a selection of gluten-free items and diverse and extensive wine and martini lists. Happy hour is offered twice daily and all day Sunday with live music 6 - 8pm. Enjoy $6 weekday lunches! The banquet room is perfect for parties, rehearsal dinners and meetings, and catering and delivery are available. A great date spot, ask about the restaurant’s “secret notes.” Open daily at 11am.

EuropaSpokane.com.

Europa Restaurant & Bakery

Tamarack Public House 912 W. Sprague Ave. 509.315.4846 Gastropub $$ Located next to the Davenport Historic Hotel and Bing Crosby Theater in a beautifully restored 1892 brick building, Tamarack is a full-service restaurant, bar and event venue. Guests are greeted with a 32-tap selection, full bar and craft cocktails. Fresh locally sourced menu items are carnivore to vegan, featuring prime steaks, wild seafood, Kobe burgers and focaccia pizzas. Enjoy business lunches, romantic dinners and happy hour (15-percent off full menu 3 - 6pm). Watch the game in the Loft Bar with friends, or dine in the amazing outdoor courtyard. Plan your event for business, socials, parties and weddings at Tamarack Public House, the place to relax, share and enjoy.

The Blackbird Tavern + Kitchen 905 N. Washington St. 509.392.4000 New American $$ Discover an eclectic menu with Southern influences. The restaurant features a wood-fired grill and smoker and in-house charcuterie, along with a full bar with four wines on draft, 34 beers on tap and a selection of more than 150 bottled beers. The outdoor patio seats more than 100, and the banquet rooms are perfect for that special occasion. The Blackbird is a 3 Star Certified Green Restaurant. Open Monday - Thursday 11am - 10pm, Friday 11am - 11pm, Saturday 8am - 11pm, Sunday 8am - 10pm. Find The Blackbird at Facebook.com/BlackbirdSpokane, @ TheBlackbirdGEG on Twitter or visit their website.

TheBlackBirdSpokane.com

125 S. Wall St. Spokane, WA 99201 (509) 455-4051 Sun. - Thurs. 11am - 10pm Fri. - Sat. 11am - 11 pm

EuropaSpokane.com

northwestsizzle.com

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By Jillian Chandler Photos by Lisa Turner

Scratch Restaurant and Rain Lounge Still keeping it fresh nine years later

Scratch Restaurant & Rain Lounge Downtown 1007 W. 1st Ave. 509.456.5656 ScratchSpokane.com From day one, Scratch’s menu has never been stagnant; it changed as the seasons changed, allowing the chefs to create dishes inspired by the available fresh and local ingredients.

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IN NOVEMBER 2007, a delicious addition was made to First Avenue in Downtown Spokane—Scratch Restaurant. With seasoned restaurant veteran Connie Nacarrato— former owner and operator of Mamma Mia’s restaurant—at the helm, the contemporary fine-dining restaurant with a “big city” feel welcomed enthusiastic diners by offering them an intimate space featuring a beautiful menu filled with fresh, local scratch-made cuisine unlike any other the city had seen before.

The inventive and creative ideas continue to flourish nearly a decade later.

From day one, Scratch’s menu has never been stagnant; it changed as the seasons changed, allowing the chefs to create dishes inspired by the available fresh and local ingredients.

Owen Cruz has been the executive chef of the restaurant for the past four years and has been wowing guests with his culinary expertise at Scratch since it first opened. Prior to Scratch, he was a chef at the former Fugazzi at Hotel Lusso. Sous Chef Sil Hernandez has worked personally with Connie for the past 15 years, transitioning with her from Mamma Mia’s to Scratch, having been with the Scratch team from the beginning.

As the name indicates, all items on the menu are made from scratch. Diners will find signature dishes including the calamari, Scratch’s

signature salad, hot pot and the seafood trio, as well as hand-cut steaks and fresh fish. Don’t leave without trying the lemonade cocktail.

Connie’s desire for bringing her guests an unmatched dining experience is shared by her employees, who are just as proud and passionate about Scratch as she is. The staff cares about the restaurant and each other; they are like family and treat their guests like family.

“As my mother told me when I first started in the restaurant business 32 years ago,” says Connie, “if you wouldn’t eat it because it wasn’t the best quality that you could get, then neither would your customers.”

Right next door to Scratch is Rain Lounge, which Connie opened in 2008. Rain is an extension of Scratch, where guests can order signature craft cocktails and seasonal drinks from the full bar, food from the full Scratch menu, along with a happy hour menu Monday and Tuesday all day, and Wednesday through Saturday 4 to 6pm and 9pm to close. This is a great spot to unwind and enjoy a cocktail and bite to eat in a less formal setting.

Connie and her team have a table set and are ready to serve you.

FRANK’S DINER Wild Sage Bistro 916 W. 2nd Ave. 509.456.7575 Contemporary $$-$$$ Locally Sourced Northwest Cuisine: Wild Sage presents extraordinary fare presented with real flair. Featuring the timeless cuisine of Executive Chef Charles Connor, this cozy award-winning bistro has been a local favorite for more than 10 years. Discover a fine selection of handmade cocktails, regional wines and beers to enhance your meal. Wild Sage is known for their gluten-free dining.

Watch for their second-floor addition in spring of 2017. Open daily at 4pm, with reservations welcomed and recommended. See what people are saying about Wild Sage on TripAdvisor, and visit their website for their current menu selections. WildSageBistro.com.

Scratch Restaurant and Rain Lounge 1007 W. First Ave. 509.456.5656 Contemporary & Fine Dining $-$$$ Since 2007, Scratch has been wining and dining Spokane with locally sourced cuisine, spirits and wines. Scratch strives to provide extensive food and drink menus that are ever evolving. The seasonal menu features locally sourced ingredients including fresh fish and high-quality meats. Let the friendly and welleducated staff take care of you. For something more casual with the same incredible dining experience, Rain Lounge next door offers 30 signature cocktails plus the Scratch food menu.

On-site catering is offered in the banquet room or off site at your desired location.

Open Monday - Friday 11am - close, Saturday 4pm - close. Check out the menu online.

ScratchSpokane.com.

Spencer’s for Steaks and Chops 322 N. Spokane Falls Court 509.744.2372 Fine Dining $$-$$$ Spencer’s for Steaks and Chops has set the bar high for steaks! Locally sourced, USDA Prime and natural steaks and chops are seared

to perfection in their 1600-degree infrared broiler. But it’s not just beef that will bring you to Spencer’s. The menu offers sensational seafood, a variety of innovative entrees and delectable desserts. Spencer’s Lounge offers a great selection of handcrafted martinis, fine wines, beers and spirits along with inspired appetizers. Open every day for lunch and dinner with happy hour 4 - 6pm that you are sure to enjoy! Check them out online.

OpenTable.com/SpencersforSteaksandChops. com Twigs Bistro and Martini Bar 808 W. Main Ave. 509.232.3376 Contemporary $-$$$ Located at River Park Square, Twigs Bistro and Martini Bar offers guests an epicurean delight. Here you will find a sophisticated yet casual restaurant that can and will meet your every need. Guests are treated to a unique and gratifying dining experience where the menu and service complement each other to achieve perfect harmony. Twigs has one of Spokane’s favorite martini bars, offering a wide variety of signature martinis! Whether you are meeting friends after work, having a business lunch, family dinner or a special occasion, Twigs is the place to go. Open daily at 11am for lunch, dinner and late night. TwigsBistro.com Frank’s Diner 1516 W. Second Ave. 509.747.8798 Casual Dining $-$$ Proudly serving diners since 1906 and voted Best Breakfast for decades! Enjoy Frank’s 120-yearold family hot cake recipe, extra thick Daily’s bacon, legendary chicken fried steak, and five fresh gravies and grilled onions to choose from each day at no charge. Enjoy giant malted waffles, quarter-pound sausage links, buttermilk biscuits and gravy, artisan bread bowl soups and chowders, and more. Their chefs cook whole turkeys and choice top rounds of beef daily to make their amazing sandwiches. Visit Frank’s website. FranksDiners.com

1009 W. 1ST AVE. (509) 456-5656 Best Happy Hour in Town

Happy Hour is 4 - 6 pm & 9 - Close Serving late night menu & full Scratch dinner menu until closing

RainSpokane.com 1/2 PRICE BOTTLES OF WINE WEDNESDAY

1007 W. 1ST AVE. (509) 456-5656 Daily Drink & Food Specials Rotating Local Seasonal Menu

ScratchSpokane.com northwestsizzle.com

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The Onion Taphouse and Grill Spokane’s finest in food and tap products!

By Jillian Chandler Photos by Keith Boe and courtesy of The Onion

IT IS HARD TO BELIEVE THAT THE ONION was first introduced to Downtown Spokane 38 years ago and has been one of Spokane’s local iconic restaurants ever since. It is now the oldest and most respected locally owned and operated full-service Landmark restaurant in the Spokane area.

Since 2001, Ken Belisle has been the managing partner for Landmark Restaurants. Landmark owns and operates both Onion Taphouse and Grills and both Frank’s Diners in Spokane. Today, Ken and his wife Christy, along with their regional manager Sonja Halverson, are setting the tone and pace of The Onion Taphouse facilities. The founder, Mr. Larry Brown and his wife Jan, are enjoying retirement but remain proud supportive partners.

The Onion Taphouse and Grill continues to bring fresh, natural, local products to its guests over the years. With the explosion of local craft breweries, The Onion wanted to expand its taps featuring fresh local craft products. Thus, Area 51 Taphouse at The Onion was born.

To accommodate the enormous amount of rotating inventory a 51-tap system would require, an extensive remodel was completed at The Onion’s north side location in December 2014, followed by the completion of the downtown location, which opened in December 2015.

The Onion’s Area 51 Taphouse differentiates itself by supplying its customers with the finest on tap beverages daily by using a distinctive and massive 45-rotating tap handle “Fresh Sheet.” To handle this gargantuan daily task, Ken and Sonja entrusted full-time managing beer guru and longtime Onion crew member Bill Matthews with a full-time job of scouting, testing and coordinating the nearly 1,000 kegs they rotate through each year. In addition, their custom-built tap system allows The Onion’s “beer aficionados” to feature not only the finest and freshest ales and lagers in the market today, but barrelaged barley wine, specialty beers, ciders, barrel-aged white wine, hard-alcohol spirits and even caskconditioned gourmet root beer on tap. The combination brings a whole new array of flavors that many of their guests have never experienced before.

With this level of product management sophistication, Area 51 is able to rotate 45 taps of fresh ale, while pouring cask-conditioned wines and even 100-percent nitro-pushed bourbon and seasonal spirits at the same time. Each product “vessel” is individually calibrated with the perfect blend of CO2 and nitro according to the brew master’s specifications. The brewers that sell to The Onion Taphouse know that

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the Area 51 tap system mirrors the same quality as the brewery itself.

“To accomplish our goals, we just couldn’t settle for a standard off-the-shelf tap system,” says Ken. “We met with countless brew masters and equipment specialists before establishing what we needed our tap system to accomplish. In the end, Perlick from Milwaukee put together our amazing 51-tap system. This is the tap house the brewers drink beer in,” adds Ken. “At the North Division Onion, we even have a glycol Frost Rail designed

by Steve Emtman’s construction team, Defender Development. The Frost Rail is built right into the concrete bar, keeping guests’ beverages the perfect temperature.”

Area 51 is able to rotate 45 taps of fresh ale, while pouring caskconditioned wines and even 100-percent nitropushed Bourbon and seasonal spirits at the same time.

It may seem a bit overwhelming at first glance to make a selection from the 51 taps, the premium liquor bar with a large assortment of local small batch bourbons, and the huge range of craft nonalcoholic beverages, but it gives their guests the opportunity to stop in and try something new every day of the year! They also have a soda fountain featuring some of the best premium hand-dipped hard ice-cream milkshakes, floats and malts made the old-fashioned way.

With all of the excitement surrounding the tap house, The Onion chefs also have their work cut out for them as they constantly seek fresh, natural, local and sustainable products from the Inland Northwest. Goal one has always been to exceed every guest’s expectations with thoughtful, kind service, excellent food made fresh and all served up in a fun, clean and exciting facility.

Families are welcome throughout both locations, with banquet space and private dining areas available for a wide range of events. Both The Onion food and Taphouse menus are available to all guests.

With so many restaurants to choose from, The Onion Taphouse and Grills are truly local treasures celebrating their 38th year in Spokane.

What’s On The Menu?

CRISPY BUTTERMILK CHICKEN AND WAFFLE SANDWICH Fresh-malted Belgian waffle stuffed with crispy beerbattered chicken, smoked bacon, white cheddar cheese and maple butter, served with choice of fresh fruit or fries and fresh raspberry sauce BIG DADDY LOBSTER SANDWICH Lobster and rock crab cake fried crispy with red pepper, shredded cabbage and garlic habanero pineapple aioli CHIPOTLE BLACK BEAN BURGER Spicy black bean roasted corn patty, fresh greens, tomato and habanero pineapple aioli SPICY CHICKEN OAHU BURGER Grilled chicken breast, spicy habanero pineapple aioli, jalapeño-cilantro-pineapple chutney, Mae Ploy chili pepper and mozzarella cheese on a handmade brioche bun SEAFOOD ARUGULA SALAD Lobster and rock crab salad with grilled avocado, baby arugula, spinach, tomato, onion, Asiago cheese and lemon horseradish vinaigrette

KUMO’S BBQ SMOKED PORK Lean local beef, BBQ-basted pulled pork, applewoodsmoked bacon, cheddar, crispy onion straws and chili pepper aioli BACON STUFFED POTATO TOTS Benny Boy’s house-made large crispy potato tots stuffed with smoked bacon, tossed in sea salt and served with warm Cougar Gold shallot cheese sauce MAHI MAHI FISH TACOS Grilled Mahi Mahi, habanero pineapple aioli and cabbage slaw in grilled flour tortillas TAPHOUSE GARLIC STEAK U.S.D.A. center-cut Eastern Washington Top Sirloin steak stuffed with roasted garlic, and then bacon wrapped and topped with whole shallot butter BEER BATTERED PRAWNS AND CHIPS Jumbo prawns hand dipped in ale batter and fried crispy, served with house-made sauces CHECK OUT OUR VIRTUAL TOUR!

The Onion Taphouse and Grill Downtown 302 W. Riverside Ave. 509.747.3852 North Side 7522 N. Division St. 509.483.3300 TheOnion.biz/ Area51Taphouse northwestsizzle.com

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TAMARACK PUBLIC HOUSE What’s On The Menu?

GRILLED FOCACCIA AND DIP TRIO Cilantro green hummus, tzatziki and tapenade STEAMED CLAMS AND MUSSELS Simple and delicious, served in broth, served with grilled bread and option of adding two grilled jumbo wild prawns BEET AND GOAT CHEESE SALAD Mixed greens, roasted beets, fresh herb goat cheese, candied pecans and balsamic citrus vinaigrette FRESH MUSHROOM AND PARMESAN Sliced button mushrooms, shaved parmesan cheese with lemon juice dressing, served atop mixed greens BLEU FOCACCIA PIZZA Bleu cheese crumbles, fontina, hand-cut prosciutto, granny smith apples, candied pecans and honey drizzle BOURBON CHICKEN FOCACCIA PIZZA Bourbon BBQ sauce, smoked chicken, bacon, fresh cilantro and fontina cheese

BAVARIAN BRATWURST Locally made bratwurst with apple cider kraut and amber ale mustard, served on a french roll with side options VEGAN FIELD ROAST Sundried tomato field roast, lettuce, tomato, marinated red onion, garlic aioli and smashed avocado on 9 Grain deli bread with side options CHEF’S PRIME GRADE STEAK ENTRÉE USDA Prime steak, char grilled and topped with fresh herb compound butter, served with roasted red potatoes and grilled broccolini WILD SEAFOOD ENTRÉE Grilled salmon and two grilled jumbo prawns, served with jasmine rice, lemonpecan butter and grilled broccolini LOADED CHICKEN NACHOS GRILLED COBB SALAD

Tamarack

Public House Amazing Space Ultimate Experience

Lunch & Dinner Event Venue

912 W. Sprague Ave Downtown Spokane, WA 99201 509-315-4846 30

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Fresh Crafted Menu 32 Tap Handles Full Bar Craft Cocktails Wine

Dry Fly Distilling Spokane’s world-class, award-winning distillery vodka and gin. When it came to the whiskey, it was a much more difficult process due to the barrel aging.

“We are very happy with where our spirits are now,” says Kent. “And the best things we have done have yet to see a bottle.”

Over the years, Dry Fly has competed against some of the best in the world, earning more national and international awards for its product quality than any other small distillery in the United States.

By Jillian Chandler

Years of hard work and “a bit of silly luck” have brought Dry Fly Distilling to where it is today. They are excited about market-based collaborations, such as the Locally Crafted Bar at the Spokane Arena that features local libations such as One Tree cider, Townshend Cellar wine, Iron Goat beer and Dry Fly spirits.

WASHINGTON STATE HAD NOT seen

a distillery for nine decades when friends Kent Fleischmann and Don Poffenroth, while out on a river in Montana “enjoying” a bottle of vodka, had an idea—to start their very own distilling company right here in their hometown of Spokane. Combined with the fact that the area had remarkable agricultural resources to offer, the pair knew they had a winning plan.

“Jumping off the entrepreneurial cliff was the hardest, yet most satisfying thing to do,” says Kent.

Both left their full-time corporate jobs and drafted a bill that would make distilling legal in Washington State, not only providing Spokane with a new local distillery, but the entire state with a new industry.

The transition was quick; Kent and Don started exploring the idea in 2006, and just one year after the initial idea had emerged, Dry Fly Distilling was incorporated. The first product they produced was their vodka, closely followed by gin. Today, they make nearly a dozen whiskeys, most of which have yet to be bottled. All spirits are aged in 53-gallon American oak barrels, which according to Don, is a tried-and-true traditional approach to producing world-class spirits.

Don and Kent truly believe that the Spokane community is responsible for the continued success of their operation. As Don says, “Spokane defines Dry Fly.” The pair looks forward to continuing their relationship with their home community through special events and classes. And of course, the Dry Fly team is always developing concepts and future versions of Dry Fly. The local community is excited to taste what’s next.

Dry Fly Distilling Downtown 1003 E. Trent Ave. 509.489.2112 DryFlyDistilling.com

Don and Kent truly believe that the Spokane community is responsible for the continued success of their operation.

In the beginning, Kent admits is was difficult for them to produce a consistent, quality product, which they did refine fairly quickly when it came to the northwestsizzle.com

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SATELLITE DINER & LOUNGE What’s On The Menu?

SATELLITE SCRAMBLE Three eggs, diced ham and German sausage scrambled together with hash browns and served with choice of toast and cheese, gravy or both

EGGS BENEDICT English muffin with thinly sliced ham and two eggs, smothered in hollandaise sauce and served with hash browns; vegetarian option with sautéed spinach, mushrooms and tomatoes HOT MESS Chopped bacon, sautéed mushrooms and onions on a bed of hash browns, covered with hollandaise sauce and topped off with two perfectly seasoned eggs

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STEAK GORGONZOLA SALAD Six-ounce sirloin charbroiled and served on mixed greens with roasted red peppers and green onions, with creamy gorgonzola dressing on the side SATELLITE BURGER Double meat, double cheese, bacon, lettuce, tomato and red onion NANA’S MEATLOAF SANDWICH Thick slices of homemade meatloaf on a grilled hoagie roll and melted cheddar, mayo, lettuce and tomato PHILLY STEAK SANDWICH Thinly sliced sirloin sautéed with red onion, topped with melted provolone cheese and served on a grilled baguette

BISCUITS AND GRAVY BREAKFAST One large homemade biscuit smothered in sausage gravy, served with two eggs and choice of patty sausage, links or bacon

CHICKEN FRIED STEAK BREAKFAST Steaks are hand cut in house, served with a loaded baked potato and Texas toast

REUBEN SANDWICH Corned beef, Swiss cheese and sauerkraut grilled to perfection, served on thick marbled rye

BACON CHOCOLATE CHIP COOKIE Yes, bacon!

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Also serving locally roasted Roast House Coffee and a great selection of pies and other homemade delights

By Jillian Chandler Photos by Keith Boe

Geno’s Traditional Food & Ales A little piece of restaurant heaven GENO’S HAS LONG BEEN A UNIVERSITY DISTRICT ICON, known over the years as an Italian eatery. The change in ownership in October of 2013 brought Geno’s into the popular family of pubs that include The Elk and Two Seven in Spokane, Moon Time in Coeur d’Alene and The Porch in Hayden. Though the menu has changed, Geno’s is continuing its long tradition of good food and friendly service in neighborhoods where guests are welcomed by a casual feels-like-home atmosphere.

Geno’s Traditional Food and Ales Downtown 1414 N. Hamilton St. 509.368.9087 WeDontHaveOne.com Geno’s is continuing its long tradition of good food and friendly service in neighborhoods where guests are welcomed by a casual feels-like-home atmosphere.

The menu includes some of the same favorites known in their other pubs, like The Elk’s famous reuben sandwich (guests have the choice of a gluten-free bun for all sandwiches) and Moon Time’s 74th St. gumbo, but the menu is adorned with items that are unique to Geno’s, such as the Cuban pork sandwich and Geno’s chicken wings with your choice of three sauces. Each one of these neighborhood pubs have their own qualities that keep the locals coming back for more. For a new twist on this menu, Geno’s has French fries—which none of the other restaurant locations have— thanks to the fryer, in addition to the ever-popular, and addicting, roasted corn pasta.

Staying in tradition with the other pubs, Geno’s menu appeals to the masses not only in taste but in price. Menu items range in price from $5 for a cup of the 74th St. gumbo to around $10 for most salads, burgers and sandwiches, with entrees maxing out at $13.25 for the ravioli. No one leaves Geno’s hungry or broke.Geno’s is a perfect place to unwind and support the Gonzaga Bulldogs, with plenty of TVs to watch the games, great tap selections, cocktails, and of course, the tasty food and good company they are known for.

During the warmer months, guests can enjoy outdoor dining on the patio, and take note, the kitchen stays open late, until 10pm Sunday through Wednesday and 11pm Thursday, Friday and Saturday. Geno’s is a great spot to meet up after the game, or for that matter, any event taking place at the Spokane Arena, thanks to its close proximity.

With the success its sister restaurants have seen over the years, Geno’s is already establishing itself as another neighborhood gem the community is quickly embracing. northwestsizzle.com

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COFFEE FIX

By Colin Anderson

Where Hospitality Meets Great Coffee love people x love coffee

THE DAILY COFFEE RITUAL is something many of us cannot start our day without. Lucky for us, there are a plethora of options when it comes to kicking off your day with a cup o’ joe or something a wee bit fancier. There are places that will get you through the morning rush quickly or provide a setting for relaxation and conversation with friends. When choosing where to start your morning or grab that afternoon pick-me-up, you’ll find sweet, savory, cozy, trendy, sustainably sourced, on-site roasters and just about anything in between.

As the morning rush gets underway, you’ll see a line of cars at each Dutch Brothers Coffee drive-thru you pass.

Known for its quick service and friendly staff, the signature drinks are geared toward those who like a whole lot of flavors with their coffee. Business deals are done daily at Thomas Hammer and Forza.

Students needing to get out of the house for a bit to study enjoy the relaxed atmosphere of The Shop in the Perry District or Boots Bakery and Lounge which serves vegan fare and gluten-free dishes with its drinks. On the south side of town, Rockwood Bakery is a large local hangout just a couple blocks from beautiful Manito Park. Further up the South Hill, Revel 77 utilizes various regional roasters and creates their own syrups in house.

OPEN DAILY 7A-7P {DOWNTOWN} {WEST CENTRAL} 210 N Howard 1425 W Broadway Spokane,WA 99201 Spokane, WA 99201 (509) 492-2067 (509) 443-3566 www.indabacoffee.com 34

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Indaba Coffee opened in the West Central neighborhood in 2009 and opened a second location downtown in 2015. The company uses at-risk teens as interns and donates a meal in the local community for every bag sold. Indaba is one of several businesses that roasts its own beans, many of which supply various drivethru stands and mom-and-pop shops in and around the area. Indaba, along with Cravens, Doma and 4 Seasons, produces single origin or blends tailored to certain tastes. A stop by a local roasting facility will give you an insight into how flavors vary, the roasting process and where your coffee is coming from. Local roasters often travel to Central and South America to meet directly with farmers and importers. Like other goods produced in secondand third-world countries, if it is important to you that your coffee is organic and fair trade, simply ask. If you find a favorite brew, chances are the shop has it available to take home with you as well.

Whether you’re on the run or looking for a place to relax for awhile with your favorite book, you’re never too far from a good cup of coffee here in Spokane. Explore our local shops and roasters and see why the awards continue to pile up.

NORTH SIDE

1898 Public House

+ GOURMET BURGERS + SANDWICHES, PIZZA, SALADS + 51 TAPS OF DELICIOUSNESS

NORTH SIDE TRAVELING NORTH OUT OF DOWNTOWN, you can encounter everything from quaint old neighborhoods to sparkling new commercial subdivisions and just about every variety of food as well. Along bustling Division Street, you’ll notice a large amount of Chinese, Japanese, Korean and Mexican choices. Go a little further and you’ll end up at Tomato Street, where family style Italian is on the menu. Just behind Tomato Street on Francis is Deleon’s Foods. Here you will find hardto-find Mexican specialties for your home, handmade chips, salsa and guacamole to go, and a deli.

Deleon’s has a Hatch Chile festival at the end of summer and a Cinco de Mayo parking lot party in the spring.

If you’re looking for something different than the standard pepperoni pizza, try the Flying Goat, where ingredients like truffle oil, soft-cooked egg, bratwurst and kale find their way onto your pizza.

Across the street is Downriver Grill, offering great scratch-made food in a casual environment.

A popular neighborhood with locals is the Garland District. Here there is an eclectic mix of shops, bars and restaurants and, at the center of it all, the Garland Theater. The historic theater shows digital movies, hosts weddings and events, and does a series of old thrillers leading up to Halloween. Attached is Bon Bon, a tiny bar serving up unique creations that you can bring into the theater with you.

Despite a fire in 2011, the Milk Bottle and Ferguson’s Café are as popular as ever with lines forming for brunch each weekend. In the Five Mile Shopping Plaza west of Division off Francis, you’ll find long-time favorites and a couple new popular destinations. Five Mile Pizza has been serving up pies to families and birthday parties for years. Across the street, The Boiler Room brings a hip modern look to the neighborhood, and Waddell’s expansion to a north side location brings sports fans out for their favorite game and a pint of Waddell’s brew made on site. Further north, Poole’s Public House is the watch-party destination for many local college teams.

North of the “Y” and near Whitworth University, you’ll find excellent sushi at Wasabi Bistro and the north side O’Doherty’s location. Also, The Kalispel Tribe and Northern Quest Resort & Casino recently purchased the Spokane Country Club. Guests of the resort can now play at the Country Club, but you don’t need to be a guest or member to dine at 1898 Public House. Enjoy breakfast, lunch and dinner with floor-toceiling windows overlooking the beautiful course.

51 TAPS / 2 LOCATIONS 302 W. RIVERSIDE (509) 747-3852 7522 N. DIVISION (509) 482-6100 AREA51TAPHOUSE.COM THEONION.BIZ northwestsizzle.com

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Downriver Grill, The Flying Goat and Republic Pi

By Jillian Chandler Photos by Keith Boe & Lisa Turner

A restaurant medley to complement the neighborhood

THE SPOKANE DINING SCENE wasn’t always as captivating as it is today. Thirteen years ago that changed with the debut of Downriver Grill in North Spokane. At that time there were two dining choices, the casual or the high-end dining experience and nothing in between. Downriver opened a new segment, offering guests an experience that was all inclusive—an affordable finedining experience where customers could come in casual after a day on the golf course or dressed up for that special date night. They would all be offered the same high-end experience and service, without the formal setting or steep prices.

Downriver underwent its first major remodel in 2012. “We strived to update the atmosphere with our community in mind,” says Jonathan Sweatt, co-owner. The dark wood and modern lighting, paired with the grey and blue hues, is inviting and soothing and reflects a more contemporary chic dining experience.

To accompany the experience, the menu includes fine ingredients, sourced in-state, using specialty local companies, which Executive Chef Tyler Gardner and his chefs source the best in meat, seafood and wild mushrooms, along with other seasonal fruits and vegetables that become available.

While 60 percent of the menu is constant with local favorites, the restaurant offers seasonal menu items throughout the year, and a fresh sheet is offered every two weeks. The Downriver also offers happy hour every day and all day on Wednesdays (which features their popular “Chef ’s Burger-ofthe-Moment”), and gourmet breakfast on the weekends.

“Our guests come in and taste some of the best foods the Pacific Northwest has to offer,” says Juli Norris, co-owner. In addition, “We use cutting-edge culinary techniques and the highest quality ingredients possible, while keeping the goal in mind of making our food affordable and approachable.” The restaurant continues to grow its loyal following while maintaining the goals set forth from the beginning.

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Jon Sedas, bar manager, creates handcrafted cocktails, incorporating fresh, local, seasonal ingredients, like peaches and cherries from Greenbluff and herbs from their ever-growing patio garden. The wine and beer lists focus on the Pacific Northwest, with 90 percent of wines from Spokane and Walla Walla wineries.

Through the food, wine and even the art from local artist Ben Joyce adorning the walls, Downriver expresses the importance of connecting with the community. With 13 years serving the neighborhood, Downriver has continued to nurture its relationships in the community, which has embraced them like family.

In 2010, the property across the street from Downriver Grill became available and soon became the Flying Goat. The neighborhood was ready for yet another gathering place to complement the area restaurants. The decision was made to specialize in artisan pizzas and brews. The craft beer scene was just beginning to emerge in Spokane; Jonathan knew it was the perfect time to jump on board. They started with a 15-tap beer selection and cellared beers aging until they are ready for optimal drinking. They also offer local house wine by Townshend Cellar.

With its modern rustic decor, 90 percent of the reclaimed wood in the restaurant came from a grain elevator in Ritzville. It offers patrons a cozy and inviting space, even with its industrial look.

Every item on the menu is prepared in house and fresh, from the sauces for the pizzas to the salad dressings. The handmade dough is made fresh each morning. The meat is smoked right there at the restaurant, processing 250 pounds of pulled pork per month for their Dalton pizza and pulled pork sandwiches. “We have a standard that we commit to and stay with,” says Executive Chef Darrin Gleason. Consistency is another important element to the cuisine for Darrin and his crew. “I don’t think people realize that everything is done from scratch. Nothing is premade or prepackaged.”

Downriver Grill North Side 3315 W. Northwest Blvd.

509.323.1600 DownriverGrillSpokane.com

The Flying Goat North Side 3318 W. Northwest Blvd.

509.327.8277 TheFlyingGoat.com

Republic Pi South Hill 611 E. 30th Ave. 509.863.9196 RepublicPi.com

The Flying Goat filled a niche in the North Side neighborhood, and the South Hill was now beckoning Jonathan for an artisan pizza spot of its own. Jonathan and his family grew up on the South Hill, and he had wanted to open a restaurant there for the past 20 years. The right property became available at the right time, and Republic Pi was opened in April of 2015.

To create the atmosphere they had envisioned, the remodel included an exhibition-style kitchen and expanded bar seating. The unique look in the restaurant was created with a special wood finish technique known as Shou Sugi Ban, where the wood used was charred then scraped clean.

A highlight at the restaurant is a beautiful community table made from beams which can seat up to 14 people and can be reserved for private parties. Once again, they offer a gathering place for the local community.

The menu offerings include an array of distinctive and delicious appetizers, salad entrees, sandwiches and of course unique artisan pizzas. Craft cocktails are available, along with a wine list of Italian, Californian and Pacific Northwest wines, and 21 taps including seasonal brews from local Perry Street Brewing. Republic Pi is the perfect meeting place for a late-night snack and cocktail.

Through the years and openings, the entire team at all three restaurants is focused on giving Spokane a better culinary experience, a flavor you won’t find at any other place and people who enjoy keeping their standards high. In addition, Jonathan, Juli, Darrin and the rest of their team support the community in other ways, participating in charitable events such as the Guild School, Gleason Fest, The ISAAC Foundation, Big Table and Cancer Can’t. “We are in the hospitality industry because we’re here to serve the people and support our local community,” Jonathan says.

“We are in the hospitality industry because we’re here to serve the people and support our local community.”

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50 9 . 8 6 3. 9 19 6 6 1 1 E a s t 3 0 t h Ave RepublicPi.com local. seasonal. fresh.

Award Winning Menu Local Wine & Beer Hand-crafted Cocktails

Gluten-free Options Happy Hour Everyday Breakfast on Sat & Sun

509.323.1600 ~ 3315 W. Northwest Blvd DownriverGrillSpokane.com

Neapolitan Style Pizza & Craft Beer

sh.

Wandering Table 1242 W. Summit Parkway 509.443.4410 Modern-American $$-$$$ At Wandering Table, the chefs have an insatiable appetite for cooking and creating food and use a variety of techniques from around the globe.

Enjoy meals inspired by the season using local ingredients, still warm from the sun, from the farmer you work with or from a day of foraging.

They seek the best products and honor those who grew them by serving them to people in a way that makes food memorable, creating great experiences, traditions and communities. You’re invited to one of the most interesting and unique dining experiences in the Inland Northwest.

Open Tuesday - Saturday 11:30am - 11:30pm, Sunday - Monday 4 11:30pm. TheWanderingTable.com

Neapolitan Style Pizza & Craft Beer

Yards Bruncheon 1248 W. Summit Parkway 509.290.5952 Brunch $-$$ At Yards Bruncheon, they have extended the weekend to all week by offering brunch every day! The menu features comfort food from all over using local farms and producers in the season. They have fun and want their passion for good ingredients to shine without too much fuss.

Most of the foods are made in-house including their pastries, which are some of the best around. They also feature some of the best coffees 509.327.8277 ~ 3318 W. Northwest Blvd and teas from around the world. Don’t miss out and come enjoy the TheFlyingGoat.com eatertainment! Open daily 7am - 3:30pm. TheYardsBruncheon.com Twigs Bistro and Martini Bar 401 E. Farwell Rd. 509.465.8794 Contemporary $-$$$ Located in the Wandermere Neighborhood, Twigs Bistro and Martini Bar offers guests an epicurean delight. Here you will find a sophisticated yet casual restaurant that can and will meet your every need. Guests are treated to a unique and gratifying dining experience where the menu and service complement each other to achieve perfect harmony.

Twigs has one of Spokane’s favorite martini bars, offering a wide variety of signature martinis! Whether you are meeting friends after work, having a business lunch, family dinner or a special occasion, Twigs is the place to go. Open daily at 11am for lunch, dinner and late night.

TwigsBistro.com Frank’s Diner 10929 N. Newport Hwy. 509.465.2464 Casual Dining $-$$ Proudly serving diners since 1906. Voted Best Breakfast for decades!

Enjoy Frank’s 120-year-old family hot cake recipe, extra thick Daily’s bacon, legendary chicken fried steak, five fresh gravies and grilled onions to choose from each day at no charge. Enjoy giant malted waffles, quarter-pound sausage links, buttermilk biscuits and gravy, artisan bread bowl soups and chowders, and more. Their chefs cook whole turkeys and choice top rounds of beef daily to make their amazing sandwiches. Visit Frank’s website. FranksDiners.com

ons day Sun 509.327.8277 ~ 3318 W. Northwest Blvd TheFlyingGoat.com

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to make their legendary sandwiches. They only purchase fresh local beef for the amazing burgers served on handmade Brioche rolls.

Enjoy artisan pizza, fresh pasta, center-cut steaks, fresh seafood and kid friendly. Visit their website. TheOnion.biz

TWIGS BISTRO & MARTINI BAR Downriver Grill 3315 W. Northwest Blvd.

509.323.1600 Contemporary Northwest $$-$$$ Located in the cherished Audubon Park neighborhood, Downriver offers a delicious dining experience focused on the seasonal bounties of the Pacific Northwest. Family owned and operated since 2003, this awardwinning restaurant serves the best in fresh and local food, as well as exquisite local Washington wines, handcrafted cocktails and microbrews.

Enjoy daily and weekly menu specials, flavorful sauces from scratch, delicious sandwiches, the best in seafood and steaks, and decadent house-made desserts. Open daily 11am 9pm, with breakfast served Saturday - Sunday 9am - 2pm, happy hour daily starting at 3pm and all day Wednesday. Reservations are recommended, walk-ins are always welcome.

DownriverGrillSpokane.com The Flying Goat 3318 W. Northwest Blvd.

509.327.8277 Pizza & Beer $-$$ The Flying Goat is an eclectic pub nestled in the quaint Audubon Park neighborhood, specializing in handcrafted Neapolitan-style pizza and craft beer. The Goat is not limited to just pizza; try a great appetizer, salad or sandwich. With an award-winning beer selection, they have 14 tap handles plus one cask-conditioned ale, and an extensive list of bottles of craft beer. The Flying Goat’s passion for beer extends to their Mug Club. If you are ordering take out, you can also buy beer or wine to go to enjoy with your delicious pizza!

TheFlyingGoat.com The Onion Taphouse and Grill 7522 N. Division St. 509.482.6100 Casual Dining $-$$ The Onion is honored to have received the coveted 2013 Best Casual Dining Restaurant of the Year by the Washington Restaurant Association. The Onion chefs cook whole turkeys and choice top rounds of beef daily

Area 51 Taphouse 7522 N. Division St. 509.482.6100 Gastropub $-$$ Bursting with 51 taps of deliciousness, Area 51 Taphouse at the Onion offers daily happy hour 3 - 6pm and additional daily specials 3pm - close. Try the taphouse-inspired chalkboard foods. Become a member of their exclusive Mug Club, join them at their beer dinner events, and attend the “Meet the Maker” brewers night.

Check out the constantly changing tap beers, tap wines and their own Area 51 Makers Mark Root Bourbon on tap. You may come for the beer, but you will stay for the fun. Open Sunday - Thursday 11am - 11pm, Friday - Saturday 11am - midnight. Area51Taphouse.com 1898 Public House 2010 W. Waikiki Rd. 509.466.2121 Comfort Food $-$$$ Located inside the Kalispel Golf and Country Club, 1898 Public House offers guests stunning golf-course views combined with an exciting menu certain to please any taste. The culinary team takes pride in preparing classic foods with a fresh twist while using the finest ingredients.

From hand-pressed gourmet burgers and house-cured bacon, to house-made rolls and charcuterie, dining at 1898 will be an exciting culinary tour for your palate. Open Sunday Thursday 4 -9pm, Friday - Saturday 4 - 10pm, Sunday 9am - 2pm for brunch, with daily happy hour 4 - 6pm. KalispelGolf.com MacKenzie River Pizza, Grill and Pub 9225 N. Nevada St. 509.413.1043 American Family Casual & Pizza $-$$ Enjoy an array of dishes that are always flavorful and fresh, and served up in heaping portions. The acclaimed gourmet pizzas are offered on a variety of crusts—original, thin and gluten free—with toppings from classic pepperoni to pesto, ricotta and sun-dried tomatoes. Other popular menu offerings include hearty sandwiches, fresh salads with house-made dressings, pastas that will wow your taste buds, juicy all-beef burgers, and a savory home-style entrée selection. To complement the menu, select from a variety of craft beers, fine wines and spirits. Open daily 11am - close for lunch, dinner and happy hour.

MacKenzieRiverPizza.com

#1

ing!

18 Years Runn Downtown Spokane 1516 W. 2nd Ave. (509) 747-8798

North Spokane 10929 N. Newport Highway (509) 465-2464

Open 6 am - 9 pm Daily

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1898 Public House

Recreating the Classics…with a Twist COOKING AS A YOUNG BOY with his father, Executive Chef Tyler Schwenk’s love of food started at an early age, but his passion for the culinary arts truly took sail after his time spent traveling across the world while working as a sous chef on a luxury yacht.

Now at the helm of the North Side’s best new restaurant, 1898 Public House, it wasn’t always smooth sailing for Tyler. His journey started out as many chefs’ do. At age 14, he was hired at The Coeur d’Alene Resort as a stock boy and, from there, worked his way up from dishwasher to pantry and banquet preparation, and from cook to kitchen supervisor. While cooking for a year on that luxury yacht, Tyler created incredible cuisine based on the freshest ingredients at each port of call. Upon his return, he devoted time to refining his craft, learning new techniques such as butchering, curing meats, making artisan cheese and learning the art of gastronomy. He became the sous chef at Beverly’s, where he was later promoted to chef de cuisine.

By Jillian Chandler

Located at the historic Kalispel Golf and Country Club, you can now find Tyler at 1898 Public House, where he has taken the reins as executive chef, creating exciting foods that you won’t find everywhere else. The diverse menu is one of a kind, offering a fresh twist on everything from Asian and Mediterranean, to Classic American cuisine. From comfort foods to unique combinations, there’s a little bit of everything to cater to any taste.

“My goal is to have people come out here, see a great unique menu, and be reminded of their childhood,” says Tyler. Menu items such as the lobster corn dog, lobster mac and cheese, lollipop lamb chops and a modern root beer float accomplish just that.

1898 Public House North Side 2010 W. Waikiki Rd. 509.466.2121 KalispelGolf.com 40

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Tyler and his team do as much as they can to support local agriculture, sourcing ingredients from local independent farmers as much as possible, revolving around seasonality.

They grow many of the herbs they use at the restaurant on the property.

Chef Tyler wants to deliver that “Wow!” factor to the guest, not only in flavor but in presentation as well. “Chefs are creative; that’s what we do,” he says. “To visually plate it and

make it look like a piece of art; our plates are the canvasses we work with.”

The cuisine is complemented by a large, regionally inspired craft beer selection, diverse wine list and handcrafted cocktails, as well as the inviting and comfortable atmosphere and stunning panoramic golf-course views.

If you want to experience a five-star dining experience, look no further. 1898 Public House is the place to be for great food and drink, topnotch service and an unmatched view.

“My goal is to have people come out here, see a great unique menu, and be reminded of their childhood.”

Now open to the public at Kalispel Golf and Country Club.

See the full menu at 1898publichouse.com.

509.466.2121 | 2010 WEST WAIKIKI ROAD · SPOK ANE, WA northwestsizzle.com

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South hill

Casper Fry

SOUTH HILL WHETHER AT THE BOTTOM OR THE TOP of Spokane’s South Hill, you’ll find an amazing variety of cafes, cuisine and casual dining all within a 15-minute drive of each other. Below 14th Avenue, many of the restaurants cater to staff and visitors at the two largest hospitals in Spokane. Quick bites include Qdoba and Subway, but there is also Lindaman’s, which has been providing “gourmet-to-go” meals that change daily for more than 30 years! Great sushi can be found at Ginger, and the Park Inn is a favorite local watering hole.

To the west, Perry Street, which 10 years ago consisted mainly of mini-marts and rundown auto shops, is now a thriving foodie community that draws guests from all over the region. During summer, weekly farmers markets bring fresh food to the surrounding neighborhood. Grab a pizza for two at South Perry Pizza, authentic Southern cooking and cocktails at Casper Fry, or a craft beer at Perry Street Brewing Company. Street fairs and events happen here year round.

On South Hatch is Wisconsin Burger, the unofficial home of Green Bay Packer Fans on Sundays during the fall months. Heading further south up and along 29th Avenue, the options become almost too numerous to count. The Two Seven, a sister restaurant of the Elk in Brown’s Addition and Moon Time and The Porch in North Idaho, is famous for fantastic sandwiches. Hogan’s Diner offers nostalgia and hearty breakfasts, and Linnie’s Thai will make it as spicy as you want.

If you want to dine at any of the immensely popular restaurants at 29th and Grand, be sure to get there early. Manito Tap House features an impressive array of tap beers to complement food made from scratch. Republic Pi serves up very unique thin-crust combos and is also well stocked in regional craft beer and creative cocktails. Called the best Asian food in Spokane by many, Gordy’s Sichuan Café seats only a couple dozen, but those who get in are treated to a menu of mild, medium and hot traditional Sichuan cooking. The dumplings are out of this world. Between 37th and 57th avenues, the scene has continued to evolve since the new Target shopping complex opened. Mainstays like Twigs and Waddell’s continue to produce excellent food while Poole’s Public House opened a second location and Rock City Grill moved out of the mall and into the space Famous Ed’s once occupied.

New chains like Mod Pizza, Ezell’s Chicken and Jersey Mike’s sub offer lunches on the go.

From top to bottom, you’ll find just about any flavor on Spokane’s south side.

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HUGO’S ON THE HILL 3023 E. 28th Ave. 509.822.7149 Inventive Pub Fare $-$$ Hugo’s on the Hill is an upscale bowling alley and restaurant, with 16 vintage bowling lanes, 50-seat dining room, three private lounges and a game room.

Enjoy breakfast all day, or choose from the huge selection of appetizers, entrees, pizza, soups and salads, snacks and sliders. Beer, wine and cocktails are available as well. Looking to book a party? Hugo’s has got you covered. This is the South Hill’s one-stop fun place. Open Monday - Thursday 11:30am - midnight, Friday - Saturday 11:30am - 2am, (open Saturday at 9:30am during football), Sunday 9:30am - midnight.

HugosOnTheHill.com MacKenzie River Pizza, Grill and Pub South Hill - 2910 E. 57th Ave. 509.315.9466 American Family Casual & Pizza $-$$ Enjoy an array of dishes that are always flavorful and fresh, and served up in heaping portions. The acclaimed gourmet pizzas are offered on a variety of crusts—original, thin and gluten free—with toppings from classic pepperoni to pesto, ricotta and sun-dried tomatoes. Other popular menu offerings include hearty sandwiches, fresh salads with house-made dressings, pastas that will wow your taste buds, juicy all-beef burgers, and a savory homestyle entrée selection. To complement the menu, select from a variety of craft beers, fine wines and spirits. Open daily 11am - close for lunch, dinner and happy hour.

MacKenzieRiverPizza.com

Republic Pi

Manito Tap House 3011 S. Grand Blvd.

509.279.2671 Gastropub $$ You won’t find just any ordinary pub food here.

Creative house-made from-scratch appetizers, soups and salads are on the menu, as well as burgers, wraps, steaks and vegetarian fare, and desserts such as the ancho chile brulee round out the menu. To accompany the great food, they offer 50 beers on tap, 60-plus beer bottles, a 40-plus bottle wine list focusing on Northwest wines and full cocktail menu.

MTH is a 4 Star Certified Green Restaurant.

Open Sunday - Thursday 11am - 11pm, Friday - Saturday 11am - midnight. Find them at Facebook.com/ManitoTapHouse or visit their website. ManitoTapHouse.com Twigs Bistro and Martini Bar 4320 South Regal St. 509.443.8000 Contemporary $-$$$ Twigs Bistro and Martini Bar offers guests an epicurean delight. Here you will find a sophisticated yet casual restaurant that can and will meet your every need. Guests are treated to a unique and gratifying dining experience where the menu and service complement each other to achieve perfect harmony. Twigs has one of Spokane’s favorite martini bars, offering a wide variety of signature martinis!

Whether you are meeting friends after work, having a business lunch, family dinner or a special occasion, Twigs is the place to go. Open daily at 11am for lunch, dinner and late night.

TwigsBistro.com Fleur de Sel Artisan Crêperie 909 S. Grand Blvd.

509.242.3725 French Crepes $-$$ From the owners behind Fleur de Sel French restaurant in Post Falls, owners Laurent and Patricia Zirotti have brought a piece of France right here to Spokane. Fleur de Sel Artisan Crêperie offers guests a variety of delectable French crepes served all day. Guests can select from an assortment of sweet or savory crepes, such as the monte cristo, bison meatloaf and horseradish, salmon and capers, and lemon curd. All of their crepes are made with nonGMO flour, buckwheat and milk, with gluten-free and vegan options available. Open Monday - Saturday 8am - 5pm, Sunday 9am 2pm. FleurdeSelCreperie.com Republic Pi 611 E. 30th Ave. 509.863.9196 Pizza & Beer $-$$ Republic Pi, the newest addition to the Downriver Grill and Flying Goat family of restaurants, brings an eclectic offering of

appetizers, fresh salads and Neapolitan-style pizza from their 800-degree applewoodburning oven to the Manito neighborhood community. The menu also features craft cocktails, 21 beers on tap and an extensive wine list including Italian and Pacific Northwest varietals. Dine in or order take-out from the menu or beer list. Come see and taste why Republic Pi was created of the people, for the people—a true gathering place on the South Hill. RepublicPi.com Casper Fry 928 S. Perry St. 509.535.0536 Southern Classic & Comfort $-$$ Casper Fry opened its doors with the intent and purpose of bringing the community together to eat and drink in a unique and hospitable environment.

Named by Wall Street Journal as one of six restaurants to dine at in Spokane, a lot of thought and years of Southern culinary experience have gone into the Southern-inspired menu, taking a modern approach to creating authentic Southern dishes and sourcing locally whenever possible.

Skilled bartenders are known for their classically crafted cocktails, and the whiskey program is on point. Meals are prepared in a solid fuel-burning Josper oven which infuses the food with a rich and distinctive smoky flavor. Open Tuesday - Friday for lunch and dinner, Saturday - Sunday for brunch and dinner. CasperFry.com

Neapolitan Style Artisan Pizza Northwest & Italian Wines Hand-crafted Cocktails 21 beers on tap 50 9 . 8 6 3. 9 19 6 6 1 1 E a s t 3 0 t h Ave RepublicPi.com local. seasonal. fresh.

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34 DRAFT BEERS 4 DRAFT WINES 150+ BOTTLES OF RARE BEER IN STOCK CRAFT COCKTAILS WOOD-FIRED GRILL & SMOKER 905 N Washington St. | The Old Broadview Dairy

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Monday-Thursday 11am-10pm Friday 11am-11pm Saturday & Sunday Brunch 8am-2pm Saturday Supper 2pm-11pm Sunday Supper 2pm-10pm

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ManitoTapHouse.com

EPIC BEER GREAT FOOD 3011 S. Grand Blvd.

(509) 279-2671

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11am-11pm Sun.-Thurs.

11am-Midnight Fri. & Sat.

50 TAPS 30+ NORTHWEST WINES FULL BAR SCRATCH-MADE FOOD

Manito Tap House and The Blackbird Tavern + Kitchen Satisfying Customers while Keeping It Green One distinct way Manito stands out against all area restaurants is the fact that they are a 4 Star Certified Green Restaurant. Manito Tap House and The Blackbird are the only Certified Green Restaurants in the Inland Northwest!

MANITO TAP HOUSE blew up the Spokane restaurant in fall of 2011. Opened by owners Patrick McPherson and Denise Hanson, their goal was to bring the best beers to Spokane beer drinkers, paired with a food menu featuring elevated pub fare to meet the quality and standard of the beer, all while aiming to maintain an eco-friendly gastropub. And they have done just that.

Manito Tap House was the first restaurant or bar in Spokane to clean their draft lines according to the Brewers Association’s Draft Quality Manual. They have 50 tap handles of which 80 percent are rotating, more than 70 bottles of rare beer, an entire serving staff of Certified Beer Servers and a Certified Cicerone.

Beer is taken seriously at Manito Tap House.

Manito offers patrons a relaxed neighborhood vibe while serving upscale pub food, made Satisfying customers while keeping it greenpurveyors whenever possible. Their beef comes from Gebbers Cattle in Brewster, Washington, and is hormone and antibiotic free, while some of the produce comes from the local cooperative, Linc Foods, as well as from Manito’s plot at their neighborhood community garden. You can’t get much fresher than that! The menu changes seasonally, with a new fresh sheet offered every two weeks.

With the success of Manito Tap House, Patrick and Denise decided to open a second restaurant, The Blackbird Tavern + Kitchen, in summer of 2015. Like its sister restaurant, The Blackbird is a Certified Green Restaurant with a 3 Star rating. Everything on the menu is from scratch using local and regional ingredients as much as possible, and they have the same standards for beer service including draft line cleaning and staff education. The interior of The Blackbird is more upscale than Manito, with a mix of old and new decor utilizing materials from the dairy that came before it.

The food is primarily based on Chef Molly Patrick’s Southern-Georgian roots, with traditional Southern food menu items and Southern-fusion creations. To complement the food, guests can choose from more than 150 rare and imported bottled beers.

Even with the growing success of both Manito and The Blackbird, Patrick and his staff continue to build their businesses on customer service, continually striving to do better and offer excellence! As he says, “I’m proud of our staff, our dedication to beer and quality food, and our Certified Green Restaurant status.”

By Jillian Chandler

Manito Tap House South Hill 3011 S. Grand Blvd.

509.279.2671 ManitoTapHouse.com The Blackbird Tavern + Kitchen Downtown 905 N. Washington St. 509.392.4000 TheBlackbirdSpokane.com

Even with the growing success of both Manito and The Blackbird, Patrick and his staff continue to build their businesses on customer service, continually striving to do better and offer excellence! northwestsizzle.com

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Casper Fry Q&A with Owner Deb Green

By Jillian Chandler Photos courtesy of Casper Fry

WHAT WAS THE INSPIRATION BEHIND CASPER FRY? Casper Fry was a Southern-born Baptist minister who lived and preached in the South Perry neighborhood where the restaurant is located. He was my great grandfather, and the great, great grandfather to my children, who are my partners.

WHEN WERE YOU FIRST INSPIRED TO OPEN THE RESTAURANT, AND HOW LONG DID IT TAKE FROM CONCEPT TO OPENING?

Casper Fry South Hill 928 S. Perry St. 509.535.0536 CasperFry.com Our goal is o provide not only our neighbors, but the city with a unique and hospitable dining experience. It also became very important to us throughout the process to contribute to the uplifting of our neighborhood.

Our restaurant Madeleine’s had been open for a few years, and we knew we wanted to do something more and keep challenging ourselves. Knowing that we had a deep-rooted and rich history in the neighborhood, it seemed the perfect fit. It took just over a year from concept to finish. Knowing that our intent was to pay homage to my great grandfather, it became a rather visceral journey for us. We learned so much about our family history and ourselves in the process.

HOW WOULD ATMOSPHERE?

YOU

DESCRIBE

THE

We are very detail oriented. With the exception of the chairs, every piece of furniture and fixture was custom made for us by local artisans. It’s warm, but industrial; lots of dark wood, metal and the original brick. The low-vintage lighting and smells of smoke from the charcoal-burning Josper oven all add to the ambiance.

WHAT INFLUENCES CAN BE FOUND IN THE CUISINE? The menu is definitely Southern inspired. Our chef and sous chef cooked together for many years in New Orleans. The food is very authentic. We are also fortunate to partner with nearby farmers and ranchers to locally source as much as we can.

WHAT IS YOUR FAVORITE DISH ON THE MENU?

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Personally, the molasses-brined pork chop. It’s served with Creole-mustard mashed potatoes, corn maque choux and red-eye gravy. For my son, I would say the jambalaya, but for many, it’s the shrimp and grits.

WHAT AUDIENCE DOES CASPER FRY APPEAL TO? A very wide array of people, however, we’re a family owned restaurant, so we mostly cater to families. Lots of people from our South Hill neighborhoods, but guests come from all over. We are unique for Spokane in what we do, so we appeal to a lot of different people.

WHAT ARE YOU MOST PROUD OF WHEN IT COMES TO THE RESTAURANT? I’m most proud of my family—my kids who are my partners. They’ve grown to be very good people, and we work hard together almost every single day. There is not a single task that they would ask any staff to do that they wouldn’t get in there and do themselves.

WHAT DEFINES SUCCESS TO YOU? A couple things, really. Providing an experience, a meal and a cocktail that has our guests leaving happy and wanting to come back. Having them know that we’ve done everything we could, on a number of levels, to take care of them while they are with us.

Also, providing jobs for 60 local people. That means a lot to us, and we take our responsibility to our employees very seriously, and we take pride in the fact that we’re helping to build our community.

WHAT ARE YOU LOOKING FORWARD TO WHEN IT COMES TO THE FUTURE OF CASPER FRY? It’s important to never give up, never stop trying to be better. We’re excited about the team we have right now, and we’re looking forward to making many more friends and filling the seats of Casper Fry with happy people.

French dining at it's finest!

Private Room Available

POST FALLS Tuesday - Saturday at 5pm until close Closed Sundays and Mondays Reservations are recommended

4365 Inverness Dr. Post Falls, ID 83854 (208) 777-7600

www.fleur-de-sel.weebly.com

Casual, warm, friendly, quick-serve restaurant

SPOKANE Open Every Day

909 S Grand Blvd.

Spokane, WA 99202 (509) 242-3725

www.fleurdeselcreperie.com northwestsizzle.com

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SPOKANE VALLEY

MAX at Mirabeau Park City of Spokane Night Life

SPOKANE VALLEY VISITORS TO THE SPOKANE VALLEY can expect to find the same wide range of food choices as just about any other region in and around Spokane. The Spokane Valley Mall encapsulates many of these choices. Hop Jacks serves up burgers and sandwiches paired with beer in an icy cold mug. One of several Azteca locations is situated in the mall and serves up authentic Southwestern-style dishes. Chain restaurants dot the area offering shoppers a quick bite during a day of heavy shopping.

Riverfront Park

Across Interstate 90 and inside the Mirabeau Park Hotel you’ll find one of Spokane Valley’s most talked-about restaurants. MAX at Mirabeau serves breakfast, lunch and dinner, and is a very popular happy-hour spot, and also offers live music and dancing starting at 9pm on Fridays and Saturdays. A cruise down Sprague or Broadway and you are inundated with food choices from all over the world. Hungry enough for a buffet but not looking for the standard fare? HuHot Mongolian Grill lets you build your own noodle dishes mixed with meats and fresh-cut veggies as well as mild to extra spicy sauce, and go back as many times as you’d like. Flamin’ Joes’ wings are a Spokane staple, and if you’re an Oakland Raiders fan, this is your sports bar during football Sundays. Ron’s is a local quick burger favorite; nothing fancy here, just good old all-American standards.

Across the freeway along Trent Avenue, a number of bars cater to the railroad and manufacturing workers of the area. If you’re looking for inexpensive strong drinks and bar bites, this is the spot for you. Off the Argonne exit you’ll find Longhorn Barbecue’s Valley location as well as Timber Creek Buffet. A trip up to Arbor Crest Winery offers sweeping views of the city and, not to mention, great wine. English Setter, 12-String and Hopped Up are a few of the micro breweries with tasting rooms throughout the Valley. Heading a little further east you will come to Liberty Lake. Located halfway between Spokane and Coeur d’Alene, this city surrounding a small lake has one of the best Asian restaurants (Ding How), Meat Markets (The Butcher Block at Hay J’s) and sports bar (True Legends). The area is large, but the drive is short to experience all that Spokane Valley has to offer.

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TWIGS BISTRO AND MARTINI BAR MAX at Mirabeau Park Hotel & Convention Center 1100 N. Sullivan Rd. 509.922.6252 Eclectic $-$$$ Find eclectic cuisine, an award-winning menu, steaks, chops, seafood, salads, burgers and more than 100 other menu items at MAX, along with a wine list that boasts more than 500 labels; a perfect match for everything on the menu. The lounge menu features more than 75 of the most eclectic and innovative cocktails and martinis from retro to nouveau. Enjoy two happy hours daily, an award-winning a la carte brunch featuring multiple benedicts and fabulous bloody Marys and mimosa specials every day, live Rockin’ Blues weekends, private dining rooms, courtyard dining and more! Late-night dining with a full menu is offered until close.

Open daily at 6am. MAXatMirabeau.com

Gourmet Foods

Twigs Bistro and Martini Bar Cheese & Specialty 14728 E. Indiana Ave. Meats • Largest kitchen supply 509.290.5636 Wine & Local Contemporary $-$$$ storeCraft in the area Beers Located in the Spokane Valley Mall, Twigs Bistro Cooking Classes • Deli Lunches and Martini Bar offers guests an epicurean Kitchen Supply delight. Here you will find a sophisticated yet • Cooking Classes casual restaurant that can and will meet your every need. Guests are treated to a unique and • Gift Boxes gratifying dining experience where the menu 2 1 2 9 M A I N S T R E E T at R I V E R S T O N E and service complement each other to achieve • Corporate Gifts perfect harmony. Twigs has one of Spokane’s favorite martini bars, offering a wide variety of signature martinis! Whether you are meeting friends after work, having a business lunch, family dinner or a special occasion, Twigs is the place to go. Open daily at 11am for lunch, dinner and late night. TwigsBistro.com

Complimentary Wine Tastings Wednesdays 4:30-6:00

A SHORT DRIVE TO...

315 Restaurant at The Greenbriar Inn Coeur d’Alene, Idaho 315 Wallace Ave. 208.667.9660 Tapas, Dinner, Martini & Wine Bar $-$$ 315 is an exciting and unique concept for North Idaho offering a full dinner menu and tapas using fresh and seasonal food. With more than 50 hand-crafted martinis, they use the best natural ingredients for flavors that really pop!

Also find great wine, beer and a variety of nonalcoholic drinks. Guests can choose to dine in the large dining room, comfortable lounge or at the bar. During the warmer months, deck and patio garden seating is abundant. They offer specials nightly and food and drink pairings weekly. Stop in to enjoy live music Tuesday, Friday and Saturday. Open Tuesday - Saturday 3:15pm - close. 315MartinisandTapas.com

FLEUR DE SEL Post Falls, Idaho 4365 Inverness Dr. 208.777.7600 French Fine Dining $-$$$ Located at the Highlands Day Spa, treat yourself to a little piece of dining heaven, as Fleur de Sel brings a taste of France to its guests in Post Falls. From snails in puff pastry and rillette, to duck confit and chicken and truffles, Chef Laurent creates exquisite dishes both in taste and sight, while wife and coowner Patricia greets guests with a smile and open arms. A glass of wine from the beautifully chosen wine list, or an elegant cocktail, is the perfect accompaniment to any dish. A private dining room is available for business meeting and parties. Open Tuesday - Saturday 5 - 9pm.

Visit their website for upcoming wine dinners.

Fleur-de-Sel.weebly.com

2129 Main Street at Riverstone

208.277.4116 www.culinarystone.com northwestsizzle.com

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MAX at Mirabeau Excellence in food, wine and service and the most happening happy hour in town!

By Jillian Chandler Photos by Keith Boe

TWELVE YEARS OF AWARD-WINNING EXCELLENCE is no surprise when talking about MAX at Mirabeau. This Spokane Valley restaurant has been catering to diners with its extraordinary breakfast, lunch and dinner for more than a decade, offering nothing less than an unforgettable experience that keeps bringing locals and visitors back for more.

Whether it’s an informal lunch, drinks after a round of golf with friends, or that once-a-year anniversary date night with the love of your life, MAX will cater to you. The entire staff strives for guest satisfaction, doing all in its power to offer up an unforgettable experience.

MAX is known for its extensive offerings, with five menus offering more than 100 menu items served 20 hours a day, all scratch made in house. Everything is made from raw ingredients, eliminating pre-packaged, pre-made ingredients, allowing them to more easily accommodate guests’ dietary needs and preferences. Starting with raw ingredients allows for the chefs to deconstruct and reconstruct existing dishes to cater to those needs. MAX can tailor itself to any type of person who comes in ... the doors are open to everyone, and the restaurant can accustom itself to anybody and everybody.

To keep the menu bright, MAX chefs are constantly exploring new flavors and experimenting with new dishes and ingredients, along with perfecting existing menu items. And the chefs and cooks don’t stop there; once the food is prepared, each dish is plated so that it is visually appealing before the guest ever tastes it. As General Manager Andy Rooney says, “From recipe conception to plate presentation, the staff and management have to be passionate about the product they are presenting to the customer.” The MAX staff is sure to bring its passion to each plate that is prepared and served.

Joining the team at MAX is Shawn Matlock as the new food and beverage manager. He has an extensive background in culinary management and has an overabundance of commitment to bringing only the best product to every single guest while developing the team from within.

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Happy Hour Menu HUMMUS AND CHILI GRILLED PITA Tahini-chickpea paste, balsamic tomatoes, roasted garlic

AHI TUNA SEARED RARE Indian spice, wasabi soy aioli, ponzu glaze

STEAMED EDAMAME Flash seared, sake, sea salt and chile arbol

FLAT TOP SLIDERS Boursin cheese, garlic aioli, roasted red pepper coulis

STEAMED MANILA CLAMS Lemongrass, kaffir lime leaf, sweet basil, garlic, white wine

SMOKED SALMON AND RICOTTA WON TONS Roasted squash, shitake, ginger plum sauce, kecap manis

WALNUT CRUSTED BRIE CHEESE Imported brie, crispy crust, garlic herb cranberry gastrique

BEEF TERIYAKI SATAY Skewered on grilled golden pineapple, toasted sesame

SWEET CUMIN CRUSTED CALAMARI Cilantro, jalapeños, chipotle garlic aiolo

COCONUT CHICKEN SATAY Spicy Thai peanut sauce, sesame spinach, saifun basket

MAX CHEESE FRIES Half pound of MAX fries, garlic feta fondue, balsamic reduction

More than just great food, it is complemented by its bar program, which has blossomed over time, and includes new fresh cocktails with their own handmade syrups. The MAX offers cocktail specials every day of the week. You may find yourself stopping in on Wednesday for half off bottles of wine, and then joining friends Sunday for a chance to build your own Bloody Mary at the extensive Bloody Mary bar.

The atmosphere is another draw. When you sit down and look around at environment and décor, you feel comfortable; it is what you make it.

The MAX offers cocktail specials every day of the week.

Happy hour at MAX is bar none. Offered daily, 3 to 6pm and again 9pm to 2am in the lounge, patio and outside courtyard, guests are sure to be delighted with a great food menu and drink. Besides happy hour, there is a special each day of the week: Maxed Out Monday, Tap Beer Tuesday, Wine Wednesday and

CHIPOTLE AND ANCHO CHILE SHRIMP SKEWERS Broiled, napa-chayote slaw, mango salsa, crisp taro root

Sunday, Thursday Ladies’ Night and Martini Friday. Don’t miss the Bloody Mary Bar during Saturday and Sunday Brunch from 9am to 2pm. And of course, every Friday and Saturday night they have live music featuring rockin’ jazz 9pm to 1am both nights with no cover charge.

Whether it is the food, the atmosphere, the service or just for doing good business, they have repeatedly stood as a symbol of excellence. MAX has won The Wine Spectator Award of Excellence for nine years running, consistently winning the Spokane Sizzle’s Forkin-Cork Award, Spokane Living’s Spokane Valley Best Restaurant of the Year, nabbing The Washington Restaurant Association’s Fine Dining Restaurant of the Year and the multiple Epicurean Delight Awards for various dishes through the years.

MAX at Mirabeau Park Hotel Spokane Valley 1100 N. Sullivan Rd. 509.922.6252 MAXatMirabeau.com

No matter if you are a local, a traveler or a family getting away for a vacation, there are more than enough reasons to be drawn to MAX. It’s a concept; it’s a uniquely different concept. Dining at MAX is an experience you must try for yourself.

northwestsizzle.com

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208.946.0901 www.GoSandpoint.com steve@gosandpoint.com f/gosandpoint

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P R E M I E R VA C AT I O N R E N TA L H O M E S

spokane Sizzle

WINE TIME

Spokane Wine Scene Spectacular Local Wines!

Wine Events • Holiday Wine Fest - November 18-20, 2016 - VisitSpokane. com/Cork-District • A Taste of Hope - February 10, 2017 - TheIsaacFoundation.org

At Spokane’s local wineries, you’ll find wines that receive raves from critics and wine enthusiasts everywhere; more than that, you’ll often find the vintners who craft the wine themselves, and learn the stories behind the wines. With numerous accolades from the Seattle Wine Awards and the Northwest Wine Summit, as well as 90-plus point scores from Robert Parker over a variety of vintages, Spokane offers an experience that will linger.

THE WINE SCENE in Spokane is plentiful and unique. Venture a bit from the mainstream traffic channels and you just may find your new favorite stop for a glass of wine, right in your neighborhood. Housed in a 100-year-old brick building on the west end of downtown, Barrister Winery offers entertainment, monthly art shows and also an additional tasting room at Auntie’s Bookstore. Several downtown wineries participate in First Friday arts events and offer a monthly showing of local artists, music to sip by; some offer food and have live music as well.

It makes for a festive way to spend at least one Friday night a month downtown.

When it comes to musical events, no winery does it better than Arbor Crest Winery at the Cliff House Estate. Situated high above and overlooking the Spokane River and valley below, it is a beautiful place to drink in the view and sip the wine, all while enjoying one of their summer concerts. This is one of Spokane’s premier winery experiences.

Washington State is one of the most noteworthy growing regions in winemaking these days, and locally, Spokane wines are truly making a

big splash not only in the local, regional and national wine scene, but internationally as well. Though the grapes aren’t grown here, Spokane wines are made from many of the prized vineyards of the Columbia Valley and Walla Walla appellations. Several Spokane wineries are big winners at both world-class tasting competitions and with the locals who trek to their favorite wineries to pick up their wine-club selections or attend events put on at the wineries.

You can find great wines directly at the wineries, or take in a neighborhood wine shop or Big Box store. Latah Creek Wine Cellars has a great wine and gift shop in Spokane Valley. There are two Total Wine stores, one is in Spokane Valley and one is at Northpointe Shopping Center. You can expect a more personalized tasting and buying experience at the smaller neighborhood shops. Vino Wine Shop downtown, Nectar Wine in Kendall Yards, The Rocket Market and Huckleberry’s Natural Market on the South Hill, and Bottles and Vintage Vines in Spokane Valley are just a few that have wine gurus, wine clubs and offer regular tastings, classes, sometimes entertainment and events. They are at your service and will have you sniffing and sipping like a wine snob in no time at all. northwestsizzle.com

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TOWNSHEND CELLAR SPOKANE’S BIG SMALL FAMILY OWNED AND OPERATED WINERY

By Jillian Chandler Photos by Lisa Turner and courtesy of Townshend

TOWNSHEND CELLAR, like vines in a vineyard, has grown, matured and strengthened over the years. In the beginning, winemaker Don Townshend was producing just four wines with an annual case production of 1,000. Today, those numbers have increased to nearly 30 wines and 20,000 cases annually.

Over the past year, there have been a few big changes for Townshend Cellar. Don and his sons, Brendon and Michael, reopened the tasting room on Green Bluff in July 2016, after more than a year closure. The tasting room is open weekends, Friday through Sunday, noon to 5pm and will be open year round. Also, the wine production facility was moved from

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its former location in the Spokane Industrial Park to a building closer to town, near Spokane Community College.

Recently, Don has stepped back a bit from the family winery, while his sons have become more active in the daily management of the business. Michael manages the tasting room and marketing efforts, as well as the Diamond T Wine Club, which has been revived over the last few months. Brendon is managing the production side of the winery, overseeing all the processing steps of winemaking until the final product is bottled and labeled. He is also serving part-time in the Air National Guard.

As for the patriarch of the family and business,

Don is still assisting with the blending and giving the final nod of approval on all of the wines before they are bottled. He looks forward to being able to fully pass the baton to his sons in the coming years.

Being in the family business has been a very positive experience, Michael says. From a young age, Don involved Brendon and Michael in the winemaking and business processes, which has allowed them to learn and develop new skills throughout their lives.

“My biggest admiration for my father is for his work ethic that is beyond anyone’s I have ever met,” says Michael. However, trying to match

509.238.1400 TOWNSHEND CELLAR TASTING ROOM COLBERT - 8022 E. GREENBLUFF RD. TOWNSHENDCELLAR.COM

“FOR THE WINE ENTHUSIASTS AND FOR THOSE JUST BEGINNING TO LEARN ABOUT WINE, WE HOPE THAT WE CAN PROVIDE A GREAT EXPERIENCE WHEN OUR WINE IS SERVED.”

this work ethic can be a difficult aspect of working together, which Michael admits can be exhausting at times. It takes a lot of hard work and dedication to provide customers with some of Spokane’s best wines.

The vintage reds are some of their favorite to produce, as these wines allow them to capture the essence of the specific varietal and vintage.

There’s a “mad scientist” aspect of it, Michael says. “Blending red wine requires you to be able to hold on to positive characteristics of certain varietals or even as specific as individual barrels and combine them all together for something truly amazing,” he adds. It requires patience, time, and most importantly, an

experienced palate. They continue to only use small oak barrels for aging, which Don has done from day one. This practice allows for very specific control of the wine from vine to bottle. T3, Vortex and Red Table have undoubtedly been the best sellers over the years. They have aided in defining the brand.

These wines offer an approachable price point, making them affordable and easily accessible in the community.

“We really take pride in being approachable as a business,” says Michael. “For the wine enthusiasts and for those just beginning to learn about wine, we hope that we can provide a great experience when our wine is served.”

The motto at Townshend has been to create stellar Northwest wines at a price point that would allow everyone to enjoy a bottle or glass of wine with a meal and find a flavor they truly enjoy.

Now that the Townshend Cellar team has settled in at their new production facility and the tasting room is reopened, they plan to focus on refining their operation and improving efficiency in order to ensure they continue to meet the demand for their product.

Uncompromised quality is what Townshend Cellar is known for and has been dedicated to giving its customers since its very first bottle.

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ARBOR CREST WINE CELLARS Spokane Valley - 4705 N. Fruit Hill Rd. 509.927.9463 Located atop a 450-foot cliff with exquisite views of the city, the Arbor Crest Winery Cliff House Estate has become a destination for exceptional wines and memorable public events. Arbor Crest offers award-winning wines made using the best of Washington State fruit sourced from some of the oldest and most respected vines in the state. Their family values, wonderful wines and beautiful surroundings have remained unchanged since the winery’s founding nearly 30 years ago. Join the Wine Club and enjoy specials deals off wines, along with invitations to exclusive events, free concert tickets, complimentary tastings and other special privileges. Open Monday Sunday noon - 5pm. ArborCrest.com

Tour BRIDGE PRESS CELLARS Downtown - 39 W. Pacific Ave. 509.838.7815 Join Bridge Press Cellars downtown in their beautifully restored historical building . This working winery features award-winning wines, available for tasting, a bistro, patio and event center. The Bridge Press wines include: 2012 Cabernet Sauvignon Walla Walla Valley, 92 points Wine Enthusiast, Great Northwest Wine of the Week; 2012 Merlot, Seattle Gold Wine Award, Great Northwest Wine of the Week; 2013 Cabernet Franc, 91 points Wine Enthusiast, Seattle Gold Wine Award; 2013 Evil Queen Red Blend, 2015 Willamette Valley Pinot Blanc and 2015 Dry Rosé. There’s no fee for joining the wine club, and members receive discounts on all wines by the bottle and free tastings. BridgePressCellars.com

BARRISTER WINERY

BARRISTER WINERY Downtown - 1213 W. Railroad Ave. 509.465.3591 Taste Barrister Winery’s award-winning wines!

Nestled away in a 100-year-old brick building located in the historic Davenport Arts District, Barrister is home to not only a full-production winery, but an unforgettable experience for all who enter. Enjoy wine tasting, offered daily noon - 5pm, with winery tours available by appointment. Open First Friday 5 - 10pm with artist reception, bistro buffet and live music.

Book the winery for your wedding, reception, rehearsal dinner, corporate event or holiday party. BarristerWinery.com

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The Cellar at 317 Sherman Coeur d’Alene, Idaho 317 Sherman Ave. 208.664.9463 Restaurant & Wine Bar, Seasonally Inspired $-$$ Enjoy a world-class wine list and 24 wines on tap, a menu that is fresh, seasonal and local.

The Cellar has been a mainstay for more than 20 years in Downtown Coeur d’Alene with live music on the weekends. Formerly known as The Wine Cellar, it has an impressive Northwestinspired menu and a Wine Spectator Award of Excellence wine list. Enjoy a complete diningout experience or the perfect space to hold a large event for up to 100 people. Open daily at 4pm with summer hours starting at 11:30am for lunch Friday - Monday. TheCellarCdA.com

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Cougar Crest Estate Winery Tasting Room Downtown - 8 N. Post St., Ste. 6 509.241.3850 Cougar Crest Estate Winery offers world-class wines from the world-class vineyards of Walla Walla. Established in 2001, Cougar Crest is one of the finest wineries in the region. Their goal is to ensure that Cougar Crest is the steward of the land and of the winery. Sign up for the wine club to get special discounts on all online purchases and also purchases made in the tasting room. Open daily, Sunday - Thursday noon - 6pm, Friday - Saturday noon - 8pm.

CougarCrestWinery.com

EMVY CELLARS Downtown - 39 W. Pacific Ave. 509.838.7815 EMVY Cellars invites you to visit them at their downtown winery in the historic Foresters of America Hall at the corner of Pacific and Browne for their wine making, tasting and to book your special events. All of EMVY’s grapes are sourced from some of the top vineyards in Walla Walla and the Columbia Valley region.

Fruit for the Devotion is strictly sourced from the prestigious vineyards of Seven Hills and Pepperbridge in the Walla Walla Valley appellation. EMVYCellars.com

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Taste PEND D’OREILLE WINERY Sandpoint, Idaho - 301 Cedar St. 208.265.8545 Sandpoint’s own award-winning winery has pleased palates for 20 years using select vineyards from Idaho and Washington. Just ask for them by name: Pend d’Oreille (say “pond-er-ay”) wine please! Visit the winery for a tasting and tour, sip and shop their unique gift shop or savor a nibble or dinner in The Pend d’Oreille Winery Restaurant. Also enjoy live music Friday nights. Pend d’Oreille wines are available at most area restaurants and wine markets, or at their Downtown Sandpoint store. Open daily. POWine.com

Liberty Lake Wine Cellars Liberty Lake - 1018 S. Garry Rd. 509.255.9205 Liberty Lake Wine Cellars is a boutique winery featuring wines from the Red Mountain AVA. Focused on producing big, bold reds and dry, crisp whites, each award-winning wine is handcrafted for premium quality. The tasting room’s comfortable atmosphere will make it hard to leave. Unwind with a glass of wine and stay all afternoon. Open Saturdays and Sundays; visit their website for upcoming events. LibertyLakeWineCellars.com

Townshend Cellar Tasting Room Colbert - 8022 E. Greenbluff Rd. 509.238.1400 info@townshendcellar.com Located on scenic Green Bluff, Townshend Cellar is dedicated to producing small lots of quality wines, ports and dessert wines. Find Townshend Cellar on Facebook for updates and look for Townshend Cellar wines at your favorite restaurants and stores. They look forward to seeing you soon at their Tasting Room! Call or visit the website for hours of operation. TownshendCellar.com

ROBERT KARL CELLARS Downtown - 115 W. Pacific Ave. 509.363.1353 Physician-winemaker Joe Gunselman, while nestled in an old fire station in the Historic Warehouse District, focuses on Bordeaux-style wines, with grapes grown in Horse Heaven Hills, and has received national recognition for his Claret and Cabernet Sauvignon. Robert Karl has been rated one of the Best New American Wineries. Open Thursday - Friday 2 - 5pm, Saturday noon - 4pm. RobertKarl.com

Latah Creek Winery and Gift Shop Spokane Valley - 13030 E. Indiana Ave. 509.926.0164 Since 1982, it’s been the family’s commitment to delight wine lovers with the best of Washington State, while making their awardwinning wines affordable. Two generations later, the father/daughter winemaking team continues to deliver a unique experience with each and every bottle. Every time a bottle is uncorked or a glass is poured, they promise love at first sip. Located just minutes from Downtown Spokane, visitors are offered the chance to sample Latah Creek’s awardwinning and reserve wines while browsing through one of the most unique gift shops in the area. The winery is open daily 9am - 5pm.

LatahCreek.com

ANGELO’S RISTORANTÉ Midtown Coeur d’Alene, Idaho 846 N. Fourth St. 208.765.2850 Authentic Italian & Organic $$ Only eight blocks from Downtown Coeur d’Alene, Angelo’s is the local favorite with a taste of homemade, authentic Italian cuisine!

Join them for fresh, organic, handcrafted food, with many gluten-free offerings in a variety of dishes including pastas. They also offer an extensive wine selection and warm romantic décor. Full-service catering and private dining rooms are available, as well as seasonal outdoor dining. Reservations are highly recommended.

Stop in for Dinner for Two and a Bottle of Wine, where you can choose from 15 entrées and 10 bottles of wine for only $65. Open Monday - Thursday 4 - 9pm, Friday - Sunday 4 - 10pm. AngelosRistorante.net

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LATAH CREEK WINE CELLARS Q&A with owner and winemaker Mike Conway

By Jillian Chandler Q: HOW DID LATAH CREEK WINE CELLARS BEGIN? A: Back in 1972, upon my departure from the Air Force, I took a job at Gallo Winery in California. After five years in the microbiology departments at Gallo and Franzia Brothers wineries and three years as an assistant winemaker at Parducci Winery, I was given the opportunity to start a new winery in Washington State. In 1982, after an amazing start in the Washington wine industry, my wife Ellena and I decided to venture off on our own and start Latah Creek. Here we are, 34 years later, with our daughter Natalie, and a very successful winery. Today, Latah Creek is one of only a few second-generation, family owned and operated Washington wineries.

Q: WHAT HAS BEEN THE BIGGEST CHALLENGE? A: Competition. When we moved to Washington State in 1980 and opened what was the first winery in Spokane, there were a total of 18 wineries in the state. When we established Latah Creek in 1982, there were 35 wineries in the state. Today, we have more than 25 winery options in Spokane alone and more than 900 in the state.

Q: HAS YOUR FOCUS OR WINES CHANGED SINCE YOUR BEGINNINGS IN 1982?

A: Our focus has always been making award-winning wines at affordable everyday prices. This has not swayed one bit. What has changed is our wine lineup. For the first decade, we produced primarily white wines, with an occasional red. This changed in the ‘90s with regular red releases.

Today, our wine offerings are near a 50/50 split between red, white and reserve.

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Q: WHAT ASPECT OF LATAH CREEK MAKES YOU MOST PROUD? A: Nothing makes us more proud than seeing someone truly enjoy one of our wines. We take a lot of time and effort to make world-class wines, and when someone smiles after taking their first sip, it all becomes worthwhile.

Q: WHAT DO YOU SEE FOR THE FUTURE OF WINEMAKING WITH DAUGHTER NATALIE? A: In 2008, we established our Reserve Red program. Since then we have always had three or four Reserve red options—a multi-variety blend and multiple small-lot varietal bottlings. Natalie likes to use these smalllot reds to introduce consumers to unusual, not normally seen wines.

She hopes to add varietals like Nebbiolo, Mouvedre and Barbera to the Primitivo, Zinfandel, Petite Sirah and Tempranillo wines already bottled.

I look forward to continuing the tradition of operating a small singlefamily business and am comforted in knowing it will be in good hands with Natalie.

Latah Creek Wine Cellars Spokane Valley 13030 E. Indiana Ave. 509.926.0164 LatahCreek.com

TIPS FOR TASTERS The dos and don’ts of wine tasting

THE SPOKANE WINE SCENE is truly a remarkable one. With more than 30 wineries, those looking to enjoy an afternoon of wine tasting have many choices. Once you’ve decided on the winery or tasting room you will be visiting, be sure not to spoil the wine experience by inhibiting the true boldness and flavors of the wines by breaking any of the following rules.

Do not rinse your glass with water between pours. Wine diluted by wine is far less disturbing to the overall taste than a water dilution.

Yes, many women love to wear makeup, and the icing on the cake is applying that new lipstick you bought just to wear to your special day of wine tasting with the girls. Well, don’t! Lipstick, lip gloss or balms will taint the flavors of the wine.

Many tasting rooms provide a tasting card to their customers. It’s recommended you follow this tasting card, as the winemakers know best how to present their products to allow the finest sampling.

We all want to smell good before we leave the house, but take note, any artificial scent will interfere with the fragrance of the wine, so it is important not to spray perfume or cologne or to apply scented lotions, as this can overpower the unique fragrance of the wine.

Fresh breath is important to all of us, but skip the gum and mints before a tasting, as their flavors will detract from your ability to taste the wine. In fact, winemakers have hinted that they won’t brush their teeth the morning they are tasting to see if their wine is ready to bottle!

Be sure to drink plenty of water between tastings, especially if tasting at various wineries throughout the day. This will of course keep you hydrated, but it will allow your taste buds a chance to rest up before the next tasting.

Making Award-Winning

Washington State Wines

SINCE 1982

If there is a wine during the tasting that you simply don’t enjoy, it is OK to dump the remaining wine from your glass. Move on to the next sampling and continue to focus on the overall experience.

Remember that many of our local wineries do not sell their products in retails markets. If you find a wine that you enjoy, buy a bottle. There is something truly romantic about popping the cork on your new favorite bottle of wine when it comes with the great memory of how you found it. Salut!

Upcoming Tastings Epicurean Delight November 11, 2016 The Epicurean is a formal gala benefit for the Inland Northwest Blood Center (INBC) and unites restaurants, the culinary talents of their finest chefs, Washington-area wineries and microbreweries. Auction items and live music keep guests engaged for an unforgettable evening. INBC is the primary provider of blood services to our region. This event sells out fast. 509.232.4567. EpicureanDelight.org

Sip, Swirl and Savor April 22, 2017 Presented by the Community Colleges of Spokane Foundation, this event teams students from Spokane Community College's Inland Northwest Culinary Academy with chefs to prepare a five-course meal to be paired with premium local and regional wines. The event includes live and silent auctions, with proceeds benefiting student scholarships and program support. 509.434.5123. CCS.Spokane.edu

Winery & Gift Shop Family owned and operated by Ellena, Mike, and Natalie Conway

Open Daily 9am-5pm E. 13030 Indiana Ave / Spokane, WA / 509-926-0164 LatahCreek.com

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16 Vintage bowling Lanes “Suite-style” with leather couches full bar dining room seats 50 people

Hugo’s on the Hill

A perfect pair: upscale bowling and dining

By Jillian Chandler What is bowling without beer? Hugo’s has stepped up its game, with 20 beers on tap to choose from, with choices rotating almost daily. They also offer a seasonal drink menu, drink specials, happy hour every day and all day on Sunday.

scratch-made menu three private lounges game room with billiards, big buck hunter, arcade power putt, golden tee, pinball & skeeball

Hugo’s also features a game room with four TVs—with a total of 25 throughout the building! They have NFL Sunday ticket and broadcast every NFL game, so whether at the bowling alley, in the restaurant or at the bar, you won’t miss one second. They also have three private rooms available, perfect for big events and parties.

HUGO’S ON THE HILL originally opened back in the 1950s. This one-of-a-kind establishment on the South Hill offers patrons a fun experience they won’t find anywhere else in Spokane. With a remodel in 2009 and owners Chris and Alex Schwartz, and Tyson and Shelayna Skidmore at the helm, they’ve created the recipe for a successful business to play and dine.

www.hugosonthehill.com

3023 E. 28th Avenue Spokane, WA 99223 Located in the Lincoln Heights Center Hours: Mon-Thurs: 11:30am-12am Friday: 11:30am-2am Saturday: 930am-2am Sunday: 930am-12am 60

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All ages are welcome. Experience the fun and food at Hugo’s Monday through Thursday 11:30am to midnight, Friday and Saturday 11:30am to 2am (during football season, they are open Saturday at 9:30am), and Sunday 9:30am to midnight.

The space houses a vintage 16-lane upscale bowling alley, with décor offering a modern feel unlike any other bowling alley in the area.

Cosmic-lit lanes, 16-foot projectors playing your requested music videos, a game room with pool, skee ball and arcade games, and to top it all off, a full-service restaurant and bar round out Hugo’s. Be prepared to wine and dine in comfort with the suite-style leather couches. This will be the most luxurious bowling experience you will ever encounter.

The menu offers scratch-made American fare, but this isn’t just any other bowling alley cuisine. Appetizers include coconut prawns, smoked chicken-stuffed mushroom caps and fried ravioli. Entrée items like jambalaya, baseball-cut New York steak and parmesancrusted Hugo’s halibut are guaranteed to satisfy your hunger and your palate after a game of bowling.

Hugo’s on the Hill South Hill 3023 E. 28th Ave. 509.822.7149 HugosOnTheHill.com

Supporting Local has never been Easier

ARTS & ENTERTAINMENT

CHEF’S CULINARY CLASSIC

BE A PART OF THIS REMARKABLE EVENT AND HELP MAKE A DIFFERENCE IN THE LIVES OF TENS OF THOUSANDS OF CHILDREN.

CHEF’S CULINARY CLASSIC January 28, 2017 Davenport Hotel There is nothing better than a meal prepared with love and thought. Twenty five years ago Chef Jim Wolters of Manito Golf and Country Club and Children’s Miracle Network Hospitals sought to create an intimate dining experience to raise funds for pediatric health care in the Inland Northwest. This exciting vision has turned into one of the most exclusive and premier dining events in Spokane—the Chef ’s Culinary Classic.

If you have been a part of the Chef ’s Culinary Classic in the past, then you know they will lavish you with gourmet foods, fine wines and fabulous auction packages. The yearlong menu northwestsizzle.com

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First Friday Artwalk Monthly KIDS AT HEART BENEFIT

planning and pairing process is what makes this event so remarkable. Seven carefully thought-out courses of exquisite dishes are paired perfectly with outstanding wines from around the world all for the benefit of children in our community.

At Sacred Heart Children’s Hospital, hearts are being healed, broken bones are being mended and tender care is given to every child who needs it. Be a part of this remarkable event and help make a difference in the lives of tens of thousands of children.

Please mark your calendars for the 25th Annual Chef ’s Culinary Classic, presented

by The Inland Northwest Culinary Academy, benefiting Sacred Heart Children’s Hospital.

Seating is extremely limited to this wine dinner and auction, so purchase your tickets today at Chefs2017.EventBrite.com.

KIDS AT HEART BENEFIT Kids at Heart Benefit February 28, 2017 Spokane Convention Center Over the past 10 years, Kids at Heart Benefit has used its funds to purchase high-tech isolettes for at-risk babies in Sacred Heart Children’s Hospital’s Neonatal Intensive Care Unit, buy a specialized anesthesia machine for their tiniest cardiac patients, help build an entire 24/7 Emergency and Trauma Center just for kids, and entirely refurbish one of their procedure rooms with kid-friendly colors and images, for a more positive hospital experience.

With your participation, they can make this year’s event even better. Have lunch with them, and be a Kid at Heart! Whether you want to host a table and invite nine other “Kids at Heart” or join an open table and meet new friends, there will be plenty of treats and fun 62

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awaiting you. There are also opportunities for those interested in volunteering or hosting a table for the event. For those unable to attend the annual luncheon, you can still donate to the children’s hospital.

The first Friday of each month, you are invited to stroll downtown and visit participating shops, galleries, wineries, tasting rooms and restaurants, where they will feature art, many with live music and wine tasting.

One of the highlights of the event is when they present the Sacred Heart Children’s Hospital Advocate of the Year Award.

The funds from the 2017 event will go to creating a triage area for their pediatric psych patients, which sadly is a tremendous and increasing need. They want to be able to accommodate more of these children; some as young as 10 years old. Many end up going to the emergency room, so the goal is to have a space immediately available to care for the needs of these children in crisis. There will also be a guest speaker at the event—usually a family or caregiver—who has been personally impacted, sharing their story.

To find out more about this event, to contribute or to reserve a seat, visit KidsAtHeartCharityLunch.org or call 509.474.2819.

Christ Kitchen’s Gingerbread Build-Off December 11, 2016 This annual competition features the most talented bakery artists in town! And those in attendance can decorate their own gingerbread houses and enter to win prizes.

Davenport Grand Hotel. 509.325.4343.

ChristKitchen.org

Photos by Austin Ilg. DINE OUT TO FEED SPOKANE March 1-31, 2017 Local Area Restaurants Programs that help feed Spokane’s hungry have got a friend. It’s called Feed Spokane, a simple concept that brings together an army of volunteers, contributors and resources to distribute more than 800,000 meals annually to those in need of food in the greater Spokane area. In the restaurant and hospitality industry, many occasions arise in which perfectly good—even delicious food—is thrown in the trash because it is left over from an event, or it

St. Patrick’s Day Parade March 11, 2017 Each year on the Saturday prior to St. Patrick’s Day, The Friendly Sons of St. Patrick put together one of the most fun and entertaining parades in the region.

Downtown Spokane.

509.880.2785.

FriendlySonsOfStPatrick.com

The Nutcracker Ballet December 1-4, 2016 The Spokane Symphony is proud to once again perform this enchanting production, featuring live music the way Tchaikovsky intended. Martin Woldson Theater at the Fox. 509.624.1200. SpokaneSymphony.org

DINE OUT TO FEED SPOKANE

needs to be eaten right away. These commercial food-service operators just don’t have a way to get it into the hands of those who need it. This is where Feed Spokane enters the picture. Feed Spokane volunteers take the call, pick up the extra food and deliver it to the appropriate charitable feeding program that utilizes each and every drop. It only takes a simple phone call to participate.

Feed Spokane provides food for more than 65,000 free meals to those in need each month! But they need community support to make this happen. One way you can contribute is just by dining out! Feed Spokane holds its Annual Dine out to Feed Spokane during the entire month of March.

This benefit raises money to feed the hungry in the Spokane community and brings awareness to Feed Spokane. All month long, a percentage of your meal cost at participating restaurants will be donated to Feed Spokane to help fight hunger in the area.

First Night Spokane December 31, 2016 An innovative and diverse New Year’s Eve Winter Festival in Downtown Spokane, First Night Spokane is a family friendly event celebrating the arts, entertainment and the Inland Northwest lifestyle. Riverfront Park.

509.795.8691. FirstNightSpokane.org

Susan G. Komen Race for the Cure April 23, 2017 This is the world’s largest, most successful fundraising and education event for breast cancer, with more than one million participants coming together each year to take part in the fight against breast cancer. Downtown Spokane. 509.315.5940.

KomenEasternWashington.org

Five ways you can help Feed Spokane are: Freeze and donate your overage from events or your daily excess. Prepare and donate a regular entrée. Donate surplus equipment or other resources for the various feeding programs supported through Feed Spokane. Sponsor or host a Feed Spokane fundraiser.

Participate in Dine Out for Feed Spokane. Then share with others your contributions to this sustainable solution for eliminating hunger through Feed Spokane.

If you have a little extra you would like to contribute to the cause, or just want more information about the programs, visit FeedSpokane.com or call 509.216.7364.

CHEF’S CULINARY CLASSIC

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A rts & E nte View Our Online Events Calendar at

www.NorthwestSizzle.com and sign up for our eNewsletter for updates and additional event information throughout the year!

ONGOING EVENTS First Friday of Each Month: First Friday Art Walk, Downtown Spokane Galleries, Shops and Restaurants, 509.456.0580, DowntownSpokane.org Saturday & Sunday Seasonally: Green Bluff Farms Events, GreenBluffGrowers.com Wednesday and Saturday, May - October: Farmers’ Market, 5th and Division, SpokaneFarmersMarket.org Saturday, May - October: Liberty Lake Farmers’ Market, 1421 N. Meadowwood Lane, 509.290.3839, LibertyLakeFarmersMarket.com

2016/2017 EVENTS October 2016 1-2 Fall Antique & Collectors Sale, Spokane County Fair & Expo Center, 509.924.0588, CusterShows.com 14-16 Quilt Show, Spokane County Fair & Expo Center, WSQSpokane.org 22 The Pumpkin Ball, Spokane Convention Center 509.994.4146, ThePumpkinBall.org 27 Emerge’s Day of the Dead Fiesta, The Cellar, CdA, EmergeCdA.org November 2016 11 Epicurean Delight, Spokane Convention Center, 509.232.4567, EpicureanDelight.org

19 Culinary Stone’s Third Anniversary Celebration, Riverstone, 208.277.4116, CulinaryStone.com December 2016 3 Holiday Crab Feed and Benefit Auction, Spokane Convention Center, DowntownSpokaneExchangeClub.org 10 Taste Of Gingerbread, West Central Community Center, 509.325.1515, TheIsaacFoundation.org 11 Christ Kitchen’s Gingerbread Build-off, Davenport Hotel, 509.325.4343, ChristKitchen.org 31 First Night Spokane, 509.795.8691, FirstNightSpokane.org

12-13 Fall Folk Festival, Spokane Community College, 509.828.3683, SpokaneFolkFestival.org

28 Chef ’s Culinary Classic, The Davenport Hotel, CMNSpokane.org February 2017 7-9 AG Expo, Spokane Convention Center, 509.321.3633, AGShow.org 10 A Taste of Hope Benefit for The ISAAC Foundation, The Lincoln Center, 509.325.1515, TheIsaacFoundation.org 11-12 Valenwine Weekend, Spokane Area Wineries, 888.776.5263, VisitSpokane. com/Cork-District 23-26 Home & Yard Show, Spokane County Fair & Expo Center, 509.924.0588, CusterShows.com 28 Kids at Heart Benefit, Spokane Convention Center, 509.474.2819, KidsAtHeartCharityLunch.org

18-20 Christmas Arts & Crafts Show, Spokane County Fair & Expo Center, 509.924.0588, CusterShows.com 18-20 Holiday Wine Fest, Spokane Area Wineries, 888.776.5263, VisitSpokane. com/Cork-District

locations, 509.720.7743, SpokaneFilmFestival.org

January 2016 27-Feb. 5 Spokane International Film Festival, Multiple Spokane

March 2017 1-31 Dine Out To Feed Spokane, Local Area Restaurants, 509.216.7364, FeedSpokane.com 3-5 Spring Arts & Crafts Show,

VENUES Bing Crosby Theater 901 W. Sprague Ave. 509.413.2915 BingCrosbyTheater.com 64

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Corbin Art Center 507 W. 7th Ave. 509.625.6677 My.SpokaneCity.org

INB Performing Arts Center 334 W. Spokane Falls Blvd.

509.279.7000 INBPAC.com BestOfBroadwaySpokane.com

Martin Woldson Theater at the Fox 1001 W. Sprague Ave. 509.624.1200 FoxTheaterSpokane.org

ertainment Institute, 509.434.5123, CCS.Spokane.edu 23 Susan G. Komen Race for the Cure, Downtown Spokane, 509.315.5940, KomenEasternWashington.org

Spokane County Fair & Expo Center, 509.924.0588, CusterShows.com

May 2017 7 Bloomsday Run, Downtown Spokane, 509.838.1579, BloomsdayRun.org

April 2017 12 Food Services of America Food Expo Spokane Convention Center FSAFoodExpo.com 17-23 Get Lit! Festival, Downtown Spokane, 509.828.1498, GetLitFestival.org

12-14 Spring Barrel Tasting, Spokane Area Wineries, 888.776.5263, VisitSpokane.com/ Cork-District

21-23 Spring Antique & Collectors Sale, Spokane County Fair & Expo Center, 509.924.0588, CusterShows.com

13-14 MAC Mother’s Day Tour, MAC, 509.456.3931, NorthwestMuseum.org

Northwest Museum of Arts & Culture 2316 W. 1st Ave. 509.456.3931 NorthwestMuseum.org

Second Harvest Food Bank: 1234 E. Front Ave. 509.534.6678 2-Harvest.org Feed Spokane: PO Box 141674, Spokane, WA 99214 509.216.7364 FeedSpokane.com

11 St. Patrick’s Day Parade, Downtown Spokane, 509.880.2785, FriendlySonsOfStPatrick.com

22 Sip Swirl & Savor, Mukogawa Fort Wright

Contribute Please remember to contribute generously to help feed Spokane’s hungry. Second Harvest Food Bank and Feed Spokane are two ways to share. Contact them with donations of either food or funds:

View our events calendar online at NorthwestSizzle.com and sign up for our newsletter for updates and additional event information throughout the year.

20 Spokane Lilac Festival Parade, 509.535.4554, SpokaneLilacFestival.org

Spokane Arena 720 W. Mallon Ave. 509.279.7000 SpokaneArena.com

Spokane Convention Center 334 W. Spokane Falls Blvd.

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A TASTE WORTH THE TRIP

A bit farther north takes you to Sandpoint, where a day or weekend trip shouldn’t be done without a stop at FortyOne South, the iconic restaurant found right on Lake Pend Oreille before you cross the Long Bridge.

TRINITY AT CITY BEACH

Explore North Idaho Culinary Delights It’s just a day trip away FROM SPOKANE, it’s only a short drive along Interstate 90 before reaching North Idaho and all it has to offer. Washington license plates can be seen stacked up at Schweitzer Mountain Resort, Lookout Pass and Silver Mountain. They’re found parked along the beaches of Lake Coeur d’Alene, Priest Lake, Hayden Lake and Lake Pend Oreille. We enjoy the towns that are all lit up around the holidays, local shopping and small-town generosity. We come for many reasons, and when we do, we’re ready to enjoy all that the area has to offer, including their impressive cuisine.

There are quality dining establishments all over North Idaho and several that stand out on their own. You can get your day going off right with a stop at Calypsos Coffee and Creamery in the heart of Downtown Coeur d’Alene on Lakeside. Owner Todd Jenicek roasts several different blends on site and offers enough hot or iced combinations to please each and every coffee drinker. There are plenty of breakfast options and seating in the extra large space.

Calypsos also serves lunch and is open during the evening hours, with open mic night and music, and is one of the few alcohol-free

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By Colin Anderson entertainment spots in Coeur d’Alene.

unbelievably fresh taste.

Hungry for a burger, sandwich or regional craft beer? Head down Sherman Avenue and just out of the downtown core, and you will come across Moon Time. One of five sister restaurants, the menu is similar to the Two Seven Public House and the Elk Public House in Spokane. Amazing pasta salad and a rotating fresh menu will reenergize you for an afternoon of exploring.

A bit farther north takes you to Sandpoint, where a day or weekend trip shouldn’t be done without a stop at Forty-One South, the iconic restaurant found right on Lake Pend Oreille before you cross the Long Bridge. Beautiful wood accents decorate the inside, and floorto-ceiling windows offer sweeping views of Lake Pend Oreille. Patio dining in the summer simply can’t be beat.

Having opened in its Downtown Coeur d’Alene location in spring 2015, one block up from Sherman Avenue, Uva continues to satisfy customers, new and old, with its old-recipe Italian cuisine. The warm family atmosphere invites diners to enjoy reasonably priced comfort foods paired with an extensive wine list and genuine hospitality.

For special occasions and celebrations, find yourself with an intimate experience at Angelo’s Ristorante. You’ll find Angelo hard at work in the kitchen most evenings cooking up incredibly flavorful pastas, chicken and steaks. The restaurant grows many of its own herbs and other ingredients, giving the food

UVA

The views from your table at Trinity at City Beach are also incredible, as is the food.

Serving traditional breakfasts, soups, salads and sandwiches for lunch, and the finest steaks, pastas and seafood in town for dinner, this is a perfect spot to end your day after hitting the mountain or browsing the local shops.

An outdoor playground just minutes away is something many Spokane residents enjoy.

Finding the best spots to dine and drink is a fun adventure as well, as you’ll find a little bit of everything as you make your way from town to town. Have fun adventuring in Idaho, and enjoy it with a side of culinary delight.

CALYPSOS COFFEE & CREAMERY

THIS IS THE SPIRIT OF SPOKANE AND THE WORLD SINCE 2007 AWARD-WINNING, WORLD-RENOWNED VODKA, WHISKEY AND GIN TASTERS WANTED

AT WASHINGTON’S FIRST CRAFT DISTILLERY VISIT OUR TASTING ROOM AND GIFT SHOP

8-5 MON-FRI 10-3 SATURDAY CLOSED SUNDAY 1003 TRENT AVE (509) 489-2112 DRYFLYDISTILLING.COM Please enjoy the outdoors and our products responsibly.

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TASTING ROOM located at 8022 E Greenbluff Rd. Colbert, WA Hours of Operation: FRIDAY - SUNDAY | 12 PM - 5 PM 509.238.1400 | townshendcellar.com

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Join our DIAMOND T WINE CLUB!