The lists, best of, december 10, 2017

SUNDAY, DECEMBER 10, 2017

From pub grub to gourmet fare, from coffee huts to wine-tasting rooms, here’s your guide to the top places to eat and drink in the Inland Northwest ONLINE AT SPOKESMAN.COM/FOOD

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Photos by Adriana Janovich, Colin Mulvany and Jesse Tinsley; Illustration by Michael Stephens

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Pizza places Romantic spots Salads Steaks Tacos Vegan options Wine tasting

Roger's Ice Cream & Burgers

Taste the Quality!

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155 W Neider Ave. Coeur d’Alene 208-664-0696

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Mon-Thur 11am-10pm Fri 11am -12am Sat 8am-12am Sun 8am-10pm

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REMEDY

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Spokane, Wash. / Coeur d’Alene, Idaho

Sunday, December 10, 2017

DRIVE-THRU COFFEE STANDS

Sara Brightly serves coffee from the drive-thru window at Strada coffee shop. The shop is in a converted oil-change shop at 1830 N. Third St. in Coeur d’Alene.

By Adriana Janovich THE SPOKESMAN-REVIEW

Drive-thru coffee shops offer caffeine as well as convenience.

Customers don’t even have to leave the comfort of their cars to satisfy their espresso craving. For many, it’s a required stop on their daily commute to work.

Here’s where to get drive-thru coffee in and around Spokane.

Ladder This new drive-thru coffee shop got its start in a barista’s yard over the summer.

Husband-and-wife Aaron and Katie Rivkin began holding Saturday morning coffee klatches at their home to start building buzz for a brick-and-mortar location and get the word out about their mission.

Eventually, they’re hoping to hire employees and be able to give people with felony convictions – and other folks who need a fresh start – an opportunity to gain work experience and job and life skills.

They opened their first official location in the Fairwood Shopping Center. Ladder sources beans from specialty coffee roasters, uses organic syrups and offers its own label, roasted in partnership with Indaba, where Aaron Rivkin used to work.

Ladder also sells drinks made with chai from Spokane’s Mandala Chai Co. as well as a specialty sips such as a lavender-white chocolate mocha, pumpkin spice latte and the Dale, a mixture of espresso, Sprite, organic cardamom syrup and cinnamon.

It’s one of what the Rivkins call “coffee cocktails.” Expect more creative combinations from them as they become more established. 603 W. Hastings Road.

(509) 288-1258. www.facebook.com/laddercoffee.

Harmony This unassuming but highly rated drive-thru near a downtown Spokane freeway entrance is known for its customer service and creativity. Signature drinks include the Golden Dragonfly, with caramel and brown-sugar cinnamon, and the Black Nova, with dark chocolate and honey-vanilla. Look, also, for Tigers Blood, with cayenne pepper, macadamia nut and chocolate, and the Viola Watson, with blackberry and salted caramel. Other concoctions include the white chocolate-ginger mocha. Signature drinks

KATHY PLONKA/THE SPOKESMAN-REVIEW

are dessertlike but balanced and inventive.

1505 W. Fourth Ave. (509) 624-2460. facebook.com/harmonycoffeespokane.

Cool Beans This popular coffee stand on the South Hill serves hot, iced and blended drinks with a smiley face. That is, the logo features a smiley face with coffee beans for eyes. Look for traditional espresso drinks such as lattes, mochas, cappuccinos and Americanos. Noncoffee drinkers who want a boost of caffeine might opt for the Red Bull Italian soda. Look, also, for smoothies, chai and Isagenix meal-replacement protein shakes. 4337 S. Regal St. (509) 443-6402.

Whistle Stop Don’t be surprised if there’s a wait at this popular, 10-year-old drive-thru. It’s known for its drink specials, seasonal drinks and blended beverages. Look for train-themed signature drinks such as the Caramel Caboose, Nutty Conductor and Train Tracks. Look, also, for assorted teas, Italian sodas, seasonal cold brew, a Mexican mocha, hot cocoa and more.

16409 E. Sprague Ave., Spokane Valley.

(509) 891-5852. facebook.com/WhistleStopCoffeeShop.

White Dog Coffee This small, dog-themed drive-thru shop serves two locally roasted kinds of coffee: Thomas Hammer and Cravens. It’s known for its friendly service and specialty drinks.

Look for blended beverages as well as seasonal offerings. Spokane: 2909 E. 57th Ave. Spokane Valley: 1014 N. Pines Road. facebook.com/WhiteDogCoffee.

Thomas Hammer This longtime coffee roaster and coffee shop has 18 locations in Eastern Washington and Idaho. Four of them – Post Falls and Hayden in Idaho, Fairwood in North Spokane and East Sprague Avenue in Spokane Valley – offer

drive-thrus. Fun fact: If you select the “Chat with Tom” option on the website, your email will be sent directly to founder and CEO Thomas Hammer, who started the company in 1993. Find locations at hammercoffee.com.

Rise and Grind Espresso This coffee stand serves small-batch Blue Star Coffee, roasted in Twisp in Washington’s Methow Valley. It also offers daily specials and specialty and seasonal drinks, such as eggnog chai. 6107 E. Trent Ave., Spokane Valley. (509) 309-8882. facebook.com/riseandgrindespressostand.

Strada Strada is located in a converted oil-change shop. The building used to house an Oil Can Henry’s. The old underground oil-changing bays have been concealed, and part of the driveway has been redone to allow for outdoor seating.

There’s also plenty of free parking in the surrounding lot in case you decide to go inside. 1830 N. Third St., Coeur d’Alene.

(208) 966-4098. stradacda.com

Union This hip new coffee shop and roastery opened in early 2017 and specializes not only in espresso but also Belgian-style waffles, which come in both savory and sweet combinations. Look for other assorted housemade pastries and seasonal specialty drinks such as espresso with Mexican Coca-Cola and lime. The motto here is “for the people.” The decor is contemporary – done in black and white with dark accents, chalkboard signs and metal stools. 2102 N. Fourth St., Coeur d’Alene. (208) 966-4041. facebook.com/unionroasters and unionroastingco.com.

Lean Bean The Cali bagel at this popular coffee stand enjoys a cult following. Cream cheese, tomato, avocado on a bagel with

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bacon, if you want to add it, is a top-seller at this spot, which also sells assorted coffee drinks and teas. Look for daily drink specials, too. 1820 Northwest Blvd. and 1207 E. Sherman Ave., Coeur d’Alene. (208) 676-2326.

Jacob’s Java Founded 25 years ago in 1992 by two brothers, Paul and Scott Jacobs, this small but longtime local chain offers traditional as well as specialty drinks. Look for classics such as lattes, cappuccinos, mochas and Americanos as well as blended drinks such as fruit smoothies, granitas and blended lattes. Specialty drinks include Oregon Chai tea lattes, hot chocolate, assorted teas, spiced cider, Italian sodas and flavored steamers, or hot milk spiked with a flavored syrup. For locations, visit jacobsjava.com/locations.

Wake Up Call Coffee This growing chain, headquartered in Spokane Valley, is easily recognized by its oversize replicas of London’s iconic red phone booths. Specialty drinks include the London Latte, with salty caramel and cinnamon, and the white-chocolate Abbey.

The Double-Decker Mocha features chocolate and real peanut butter. Drinks come in 12-, 16-, 20- and 24-ounce sizes.

Iced drinks are also available in 32 ounces.

Look for traditional espresso drinks as well as cold brew, French-press coffee, hot chocolate, steamers, Italian sodas, smoothies, granitas, assorted teas, chai tea lattes and assorted baked goods, such as bagels, muffins, cookies, scones, cinnamon rolls and cake pops. Wake Up offers free delivery for orders of $25 or more. For small orders, its menu items are available via UberEats. For locations, visit wakeupcoffee.biz.

Dutch Bros.

Founded in 1992 by two brothers of Dutch descent, this Oregon-based chain now boasts more than 260 locations in seven states, including Washington and Idaho, and enjoys an extremely loyal following. It’s been recognized by Forbes as one of the best small companies in America. And its drive-thrus are easily recognizable with their blue-and-white windmill motif. Dutch Bros. roasts its own coffee and makes annual donations to the Muscular Dystrophy Association in honor of co-founder Dane Boersma, who died in 2009, after a four-year fight with Lou Gehrig’s disease. The annual Drink One for Dane campaign to fight ALS falls on the first Friday in May. His brother, Travis Boersma, remains CEO of the company.

For locations, visit dutchbros.com/locations.

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Sunday, December 10, 2017

The Spokesman-Review

WINE TASTING

By Adriana Janovich THE SPOKESMAN-REVIEW

The Walla Walla and Yakima valleys are synonymous with wine tasting in Washington state. But Spokane is not to be overlooked.

Here are 10 of the best tasting rooms in Spokane.

Maryhill Winery This Kendall Yards tasting room, among Spokane’s newest, offers spectacular views of the downtown Spokane skyline and Spokane River – along with more than 60 different wines. The newly built space encompasses about 5,000 square feet and features a set of moveable counter tops fashioned from old wine barrels in both the main tasting room as well as the reserve room. An antique back bar lines the west wall in the reserve room, which also includes a chess nook and those stunning 180-degree views. Craig and Vicki Leuthold, who’ve maintained a residence in Spokane for more than 30 years, founded the winery in 1999 on a bluff overlooking the Columbia River Gorge outside of Goldendale. It debuted its first vintage two years later. Today, Maryhill is one of the larger wineries in Washington, producing about 80,000 cases annually and hosting concerts at its outdoor amphitheater. The tasting room in Spokane is its second location. 1303 W. Summit Parkway, Suite 100. (509) 773-1976. www.maryhillwinery.com.

Barrister Winery First Friday, Barrister is the place to be.

This longtime Spokane winery bustles with art and wine enthusiasts during the regular monthly event, which showcases works from local artists and includes food and wine for purchase. There’s usually a complimentary cheese platter, too. Call ahead to reserve a table for eight. Founded in 2001 by two attorneys, Greg Lipsker and Michael White, Barrister is known for making full-bodied red wines, including its cabernet franc and signature blend Rough Justice. It’s located in a 111-year-old warehouse on the west end of downtown.

Wednesday nights in summer, the

DAN PELLE/THE SPOKESMAN-REVIEW

Tulips rise and wait for the sun to open up while framing the Arbor Crest Wine Cellars Cliff House in April 2016 in Spokane. courtyard fills up for its popular outdoor concert series. There’s no cover charge, and guests are invited to bring picnic-style dinners as well as reserve a table. Barrister also offers a smaller tasting room in the historic Liberty Building in the downtown core. Winery: 1213 W. Railroad Ave. (509) 465 3591. Tasting room: 203 N. Washington St. (509) 413 1090.barristerwinery.com.

Arbor Crest Wine Cellars Arbor Crest was founded by the Mielke family in 1982. Two years later, they bought the historic Riblet mansion overlooking Spokane Valley and renamed it the Cliff House, where the tasting room is located. The grounds include terraced gardens with rock walls, an oversized checkerboard, vineyards and sweeping views of the Spokane Valley and downtown Spokane. Friday and Saturday nights in fall and winter, there’s live music with no cover. In spring and summer, there are outdoor concerts on Thursday nights for $5 and Sunday nights for $10.

Guests can buy wine to accompany their picnics; the winery also has a limited food menu. 4705 N. Fruit Hill Road. (509) 927-9463. www.arborcrest.com.

Townshend Cellar Located at Green Bluff, Townshend Cellar offers wine tasting in a pastoral setting. Its spacious tasting room features a wall of windows overlooking pine trees and surrounding hillsides. Founded by Don Townshend, the winery now involves his two sons, Brendon and Michael, who redeveloped the former Huckaba Christmas tree farm, including a residence that now houses the tasting room. They produce a variety of red, white, sparkling and dessert wines, and gained success with their acclaimed T3 and Vortex blends.

8022 E. Greenbluff Road. (509) 238-1400. townshendcellar.com.

Terra Blanca Winery This longtime Benton City-based estate winery opened a tasting room in the Chronicle Building in early 2017. It

features high-top tables for two or four people as well as a communal table that can accommodate groups. And, it’s open daily. When the weather’s warm, sit outside in the courtyard anchored by a water fountain and pergola. Owned by Keith and ReNae Pilgrim and founded in 1992, Terra Blanca grows grapes and makes wine on Red Mountain, just west of the Tri-Cities. It offers about 20 varietals in its estate, reserve, Signature Series, Arch Terrace and Onyx collections. The Chronicle Building is part of Cowles Co., which publishes The Spokesman-Review.

926 W. Sprague Ave. Suite 100. (509) 340-9140. terrablanca.com.

Craftsman Cellars Husband-and-wife Greg and Margo Shelman opened their tasting room two years ago in Kendall Yards, where their focus is on Old World-style reds aged in new French oak. He’s the craftsman and winemaker. She’s the Jill-of-all-trades. He See WINERIES, K5

Spokane, Wash. / Coeur d’Alene, Idaho

Sunday, December 10, 2017

BEST

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GET THE

Continued from K4

makes wine the way he likes it: red, by hand, low tech. He relies on the power of gravity versus electrical pumps and uses a traditional, cold-soak method. The former pharmacist and furniture maker produces about 575 cases of wine per year. 1194 W. Summit Parkway. (509) 413-2434. craftsmanwinery.com.

Cougar Crest Estate Winery This Walla Walla-based winery was established in 2001 by Deborah and David Hansen. She’s the winemaker. He’s the vineyard manager. Their intimate downtown Spokane tasting room, run by Rosemary Brasch, offers an ample selection of red wines, including its estate-grown Anniversary Cuvee, tempranillo, malbec and cabernet franc, as well as grenache rose, viognier and Late Harvest viognier. 8 N. Post St. Suite 6.

(509) 241-3850. cougarcrestwinery.com.

Tempus Cellars

The downtown Spokane tasting room for these Walla Walla-based wines, produced by winemaker Chuck Reininger at the family-owned Reininger Winery, opened in fall 2017. Helix wines are stylistically different from the winery’s two other labels: Reininger and CPR. Offerings from all three labels are available at this sleek and intimate tasting room. The Helix series includes cabernet franc, cabernet sauvignon, chardonnay, merlot, petit verdot, sangiovese, syrah, viognier, a southern Rhone blend, a Bordeaux blend and a super-Tuscan blend. 824 W. Sprague Ave. (509) 242-3190. helixwine.com.

Coeur d’Alene Cellars Established in 2002, this boutique winery – it produces about 3,000 cases per year – crafts a handful of whites and reds. Look for cabernet sauvignon, mourvedre, merlot, malbec, several red blends, chenin blanc, chardonnay and viognier.

Owners are mother-daughter Sarah and Kimber Gates, who also offer guided wine tours overseas. The 2018 trip takes travelers to destinations along the coasts of Spain, Portugal and France. 3890 N. Schreiber Way. (208) 664-2336. cdacellars.com.

TACOS ’s!

ta De Leon

De Leon’s Restaurants have Deli’s, Groceries, and Bakeries

One of the largest local producers of Freshly made Tortillas, Tamales and Chips!

Choose from many Authentic Mexican foods: • Fish Tacos, Steak Tacos & Tacos de Birria • Combination plates with rice, beans and soft corn tortillas • Take home freshly made tortilla chips, tamales and salsa

Dine In, Take Out or have us Cater your Party!

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d b ar in Nor

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Helix Wines

Castaway Cellars This new boutique winery, owned by Shelly and Scott Crawford, is in the Resort Plaza Shops in downtown Coeur d’Alene. The vibe is elegantly rustic, with plenty of wood accents – paying homage to the winery’s fly-fishing theme. The Crawfords moved to Coeur d’Alene in 2006; the tasting room opened this fall. He’s a chiropractor. She’s the winemaker.

Current releases include pinot noir, rose of pinot noir, pinot gris, chardonnay, albarino, syrah, merlot and the Ripple Red Cuvee blend. 210 Sherman Ave., Suite 161, Coeur d’Alene. (208) 819-1296. castawaycellars.com.

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Winemaker Joe Forest, a Seattle native, and wife Mollie – she’s from Spokane – moved to Walla Walla in 2005 to pursue his passion for wine. They started Tempus a year later and opened a tasting room in downtown Spokane in mid-2017.

Tempus is the Latin word for time. It can also be interpreted as “a series of firsts,” according to the winery’s website – which also notes the couple moved to Walla Walla, started new jobs, got their first dog, got married, bought their first home, had their first baby and started their first winery in a short period of time. The repertoire includes grenache, syrah, riesling, merlot, malbec, cabernet sauvignon, a red blend and a reserve red blend. 8 N. Post St., Suite 8. (509) 279-1576. tempuscellars.com.

Plus a couple in Coeur d’Alene

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WINERIES

Latah Creek Wine Cellars Founded in 1982 by Mike and Ellena Conway, this longtime local winery produces between 13,000 and 15,000 cases per year. The couple’s only child, Natalie, joined the winemaking team in 2005, launching a reserve red wine program five years later. Latah Creek is perhaps best known for its signature Huckleberry d’Latah. Offerings include riesling, pinot gris, muscat Canelli, rose of malbec, malbec, carmenere, merlot, Ellena’s Sangiovese, Natalie’s Nectar and Mike’s Reserve Red, among others. Ellena Conway is particularly known for her cooking, and her three-volume cookbook is also available for purchase. 13030 E. Indiana Ave. (509) 926-0164. latahcreek.com.

NOW OPEN!

Mexican Restaurant Store & Bakery 102 E. Francis Ave. (509) 483-3033 15530 E. Sprague Ave. (509) 926-5009

DE LEON’S TACO & BAR 10208 N Division St. Ste110 Spokane (509) 822-7907

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Sunday, December 10, 2017

The Spokesman-Review

CLASSIC COCKTAIL BARS

By Adriana Janovich THE SPOKESMAN-REVIEW

If you’re looking to begin or end an evening on the town with a well-crafted cocktail, you’ve got options.

Spokane boasts a growing list of lounges where guests can sip a quality cocktail and receive excellent service from knowledgeable bartenders who press their own fruit for fresh juice and make use of – often housemade – flavorful bitters, syrups and herbs in their concoctions.

Here’s where to go for cocktails in Spokane.

Hogwash Whiskey Den Exposed brick and wooden beams add to the ambiance at this dimly-lighted basement bar in the old Washington Cracker Co. building. Most of the wood in this speak-easy-esque establishment is reclaimed. The vibe is dark, masculine and den-ish – with booths, exposed masonry and pipes, and low-slung ceilings.

Weekends, the place gets crowded. Come early, if you can, and chat with cocktail connoisseur Simon Moorby, who oversees the bar program and is particular about all of his ingredients, including ice. His preparation is thoughtful and he’s willing to share his knowledge. You can’t go wrong with his Old-Fashioned, unless you’re hoping for muddled orange and cherries. He’ll garnish with an orange twist, and that’s it. Look for rotating seasonal sips and classic cocktails such as the Scofflaw, Boulevardier, Manhattan and Sazerac. In winter, ask Moorby to make his Peated Tea, a smoky toddy with lemon, apple brandy, orange bitters, honey syrup and thyme-coriander liqueur. 304 W. Pacific Ave. drinkhogwash.com.

Ruins This eatery and lounge in a low-slung blue building on North Monroe Street offers vintage art-deco diner vibes and well-crafted cocktails. Menu items here – from both the bar and the kitchen – are creative and eclectic. They also change

JESSE TINSLEY/THE SPOKESMAN-REVIEW

Simon Moorby, head bartender at Hogwash Whiskey Den, spritzes oils from an orange peel before garnishing a Manhattan. frequently, which keeps things interesting.

825 N. Monroe St. (509) 443-5606. facebook.com/ruins.spokane.

Safari Room This swanky hotel bar, outfitted in elegant animal prints, is hopping for happy hour, which takes place daily – even on the weekends – from 4 to 6 p.m. It’s open seating, and it fills up fast. That’s because drinks and flatbreads are 50 percent off.

Try a St. Safari with St. Germain and a tomato-pesto or Thai chicken flatbread.

Davenport Hotel Tower, 111 S. Post St. (509) 789-6800. davenporthotelcollection.com/.

Durkin’s Liquor Bar The restaurant upstairs is done like an American diner in the 1930s. Think subway and penny tile, a tin ceiling, dark booths and custom wallpaper with a vintage feel.

The lounge downstairs could be your grandmother’s basement, if your grandmother was young and hip and it was 80 years ago. There’s vintage-inspired wallpaper down here, too, along exposed bricks and beams, estate-sale furniture finds and tattooed, suspendered and bearded bartenders. They’ll fix you a classic cocktail or a housemade creation.

Try a Brass Flower, with gin, St. Germain,

grapefruit bitters and bubbly. Or, opt for a Smoke and Choke, with Cynar, Laphroig, lemon oil and brown sugar cordial.

Weekends it can be difficult to find a seat.

415 W. Main Ave. (509) 863-9501. durkinsliquorbar.com.

Volstead Act This downtown bar, named for the law that launched Prohibition, is done in black and white with red accents. The south wall sports an enlargement of the front page of a vintage newspaper with the headline: “U.S. Voted Dry.” This contemporary cocktail lounge celebrates pre-Prohibition-style libations with house-pressed juices, housemade syrups, fresh herbs and garnishes, and plenty of rum, gin and whiskey. Vodka is available, but it isn’t a mainstay; the clear spirit didn’t become popular until Prohibition ended in 1933. (There’s Fireball and Redbull, too.

Just ask. Volstead Act isn’t snobbish.) The Bugsy features rye, Averna, simple syrup, plum bitters and orange peel. Fireside Cider includes Aperol, Lillet Blanc, ginger, orange, hot apple cider, cranberry bitters and sauce, and cinnamon. Rosemary’s Dream is one of the bar’s vodka drinks – with Aperol, rosemary simple syrup, grapefruit and grapefruit peel. 12 N. Post

St. (509) 808-2516. volsteadactspokane.com.

Bon Bon Come here for happy hour and stay for trivia, bingo or a movie. The Bon Bon, a little gem of a bar at the historic Garland Theater, is cozy and eclectic. Film reels double as tables and light fixtures. Popcorn is served in glass bowls. Movies are $5 most days. Wednesdays, they are half price.

Happy hour runs from 4 to 7 p.m. Monday through Thursday and 10 p.m. to close Friday and Saturday. Sunday, it’s happy hour all day. The vibe is casual and hip but not too cool for school. People here are friendly. The Peary Manilow – pear gin, lemon, ginger, simple syrup and ginger beer – goes down easy. So does the Carda-Bomb, made with vodka, grapefruit, lemon, simple syrup, ginger beer and cardamom. 926 W. Garland Ave. (509) 413-1745. garlandtheater.com/bon-bon.

Butcher Bar at Sante Sante, in the historic Liberty Building, is the flagship restaurant of Spokane restaurateur power couple Kate and Jeremy Hansen, who also own Hogwash See COCKTAIL BARS, K7

Spokane, Wash. / Coeur d’Alene, Idaho

Sunday, December 10, 2017

COCKTAIL BARS

Top-notch Spokane cocktail programs

Continued from K6

On Spokane’s South Hill, Luna offers a light-filled, French countryside-inspired dining room and small bar in back with signature drinks such as the High Drive Martini with housemade limoncello, thyme, gin and lime. Look, also, for the Herbin’ Martini with basil, sage, gin, Lillet Blanc and house sour. 5620 S. Perry St. (509) 448-2383. lunaspokane.com.

G The Old-Fashioned at Wandering Table in Spokane’s Kendall Yards is topped with a bruleed orange. That’s just one of the special touches on cocktails at this innovative restaurant. 1242 W. Summit Parkway. (509) 443-4410. thewanderingtable.com.

G Let Cody Winfrey of Cocktails by Cody make you a drink at Casper Fry. In his early bartending days, he created cocktails based on fairy tales. Now, he’s into elevating his repertoire of craft cocktails in this brick-lined, Southern-inspired restaurant in Spokane’s South Perry District. 928 S. Perry St. (509) 535-0536. casperfry.com.

G Opened in 2012 in a turn-of-the-century Craftsman-style bungalow near Gonzaga University, Clover features a first-floor bar area with award-winning libations. 913 E. Sharp Ave. (509) 487-2937. cloverspokane.com.

G Wild Sage, a downtown Spokane staple since 2006, serves seasonal, scratch-made Northwest cuisine and creative cocktails. Try a Spokane 74, Wild Sage’s take on the French 75 with house-infused rosemary gin, grapefruit, lemon, sparkling wine and creme de violette. 916 W. Second Ave. (509) 456-7575. wildsagebistro.com.

G Opened downtown in 1996, Mizuna offers high ceilings, exposed brick walls and an elegant setting for cocktails. 214 N. Howard St. (509) 747-2004. mizuna.com.

G El Que, a casual and eclectic neighborhood hole-in-the-wall in historic Browne’s Addition, specializes in tequila drinks. Fresh Beets is an earthy beverage made with beet-infused tequila. 141 S. Cannon St. (509) 624-5412. wedonthaveone.com http://wedonthaveone.com/el_que/ G

Whiskey Den, among other downtown offerings. Here, the ambiance, like Butcher Bar’s cocktails, is sophisticated yet approachable. Come in for a craft cocktail before dinner. Or just come in for cocktails.

But note: this is not a late-night place. The restaurant and bar are typically closed by 10 p.m. 404 W. Main Ave. (509) 315-4613. santespokane.com.

Rain Lounge This brick-lined lounge, situated across the street from The Fox and adjacent to Scratch Restaurant, is popular pre- and post-theater as well as Monday and Tuesday, when it’s happy hour all day. Also popular: its late-night happy hour from 9 p.m. to close Wednesday through Saturday.

The signature Rain Drop Martini – citrus vodka, lemon, simple syrup, Blue Curacao – is on special during happy hour. So is draft beer. Cocktails here are creative. And the kitchen is open late. 1009 W. First Ave. (509) 456-5656. rainspokane.com.

Sapphire Lounge Happy hour at this contemporary but cozy bar at the Hotel Ruby is one of Spokane’s best cocktail secrets. The timing is right: from 5 to 7 p.m. Monday through Thursday so people with day jobs with regular hours can still partake in the special pricing. Friday, it’s even better; it starts at 4. Sunday, it lasts all day. Look for $5 flatbreads, $4 well drinks, $3 off menu drinks and $2 off beer and wine. Signature cocktails include the Rosemary Gimlet with gin, rosemary agave and fresh lime.

Smoke and Fears is Cynar, absinthe, lemon and Macallan 12-year-old single malt scotch. 901 W. First Ave. (509) 747-1041 sapphireloungespokane.com.

Bistango During happy hour – 4 to 6 p.m. daily – select martinis are on special at this lounge, established in 2005 in the heart of

downtown Spokane. Specialties include mojitos in assorted flavors: classic, apple, jalapeno, mango, passion fruit, pomegranate and watermelon. The Huckleberry Martini – with citrus vodka, lemon and huckleberry – is popular. Look, als,o for the Bistango Cocktail with tequila and hibiscus. Thursday is “Ladies’ Night,” with happy hour all night for women. 108 N. Post St. (509) 624-8464. bistangolounge.com.

Twigs This growing Spokane-based bistro-and-martini-bar chain has several nearby locations. The flagship, on the third floor of River Park Square, features a 1,200-square-foot landing overlooking the

mall’s atrium and heart of the city. Fare is casual, modern and American. Martinis have names such as Razitini, Sexy-Tini, Bellini Tini, Caramel Appletini, Kosmonaut, Kinky-G, Cucumber-Lime-Basil-Kazi and Chocolate Kiss. Find a location at twigsbistro.com.

Boots Bakery and Lounge This vegan and gluten-free bakery does double duty as a cocktail lounge with whimsical vibe. Booths are fashioned from antique wooden doors. Old blenders are light fixtures. Worn wooden floors add to the eclectic boho ambiance. Expect freshly squeezed juices and an extensive selection of liqueurs and spirits. But, according to its website – click “booze” – “If you require at

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414 1/2 W. Sprague - Spokane 509-838-5071 www.chicken-n-more.com • www.oldsouthbbqsauce

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least three types of bitters in your drink, you’ve come to the wrong place. Your bartender at Boots won’t be spanking mint over your Mojito or whispering sweet nothings at your Negroni.” August 1974 features vodka, vermouth, Solerno, Luxardo, agave, lemon and Angostura bitters. Sunshine – vodka, freshly squeezed citrus juice and St. Germain – tastes like summer. 24 W. Main Ave. (509) 703-7223. bootsbakery.com.

Churchill’s A professional piano player adds to the ambiance every night of the week beginning at 6 p.m. or, at 5 p.m. on Sundays, in the downstairs lounge in this dignified steakhouse, reminiscent of establishments you might find in Chicago or New York City. 165 S. Post St. (509) 474-9888. churchillssteakhouse.com.

Masselow’s The casually elegant lounge, set around a contemporary fire feature in the foyer at Northern Quest Resort and Casino, offers classic cocktails and innovative creations.

Look for the Grapefruit and Basil Martini with vodka, St. Germain, grapefruit and basil. Or, opt for the Huckleberry Martini with huckleberry vodka, huckleberry puree, Chambord and sour mix. Small plates from the restaurant are available. So is lodging upstairs. 100 N. Hayford Road in Airway Heights. (509) 481-6020. masselows.com/lounge.

Bardenay The cocktail list is extensive at this restaurant and distillery overlooking Riverstone Pond in Coeur d’Alene. Many beverages here are made with Bardenay’s own vodka, gin, rum or lemon vodka. Look for a Huckleberry Lemon Drop, Bardenay House Martini, Key Lime Martini and something called a Stormcloud with Kahlua, Bardenay vodka, Frangelico, Bailey’s, light creme de cocoa, cream and Rumple Minze. 1710 W. Riverstone Drive, Coeur d’Alene. (208) 765-1540. bardenay.com.

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Page 8

Sunday, December 10, 2017

The Spokesman-Review

CIDERIES

craft beer movement.”

Twilight Cider Works Located in Green Bluff, Twilight got its start when owner Will Jordan and his wife, Jackie, moved to the area to help with Jackie’s parents’ apple farm.

“We thought, well, might as well make use of the fruit around us,” Jordan said.

Twilight crushes its own apples and is painstaking in picking different varieties to achieve the flavors it’s looking for.

Many of its ciders are drier and akin to white wines, and it brews a hopped cider that may appeal to beer drinkers. Johnson said they’re planning a sweeter line, as well.

Where to taste it: Solace Mead and Cider in Kendall Yards pours Twilight ciders alongside mead from Hierophant Meadery, another Green Bluff enterprise.

Open 4-10 p.m.

Wednesday-Saturday, 1198 W Summit Parkway.

Try: Blend No. 8, a semisweet botanical cider that combines Green Bluff lavender, hibiscus and rose hips.

By Rachel Alexander THE SPOKESMAN-REVIEW

Craft cider is having its moment.

On the heels of a craft beer movement that has given rise to dozens of breweries across the Inland Northwest, a half-dozen cideries are serving up dry, sweet, flavored and simple ciders made with Washington apples.

When Liberty Ciderworks started in 2014, owner Rick Hastings was baffled by the lack of local cideries.

“Here we are in the apple state and there’s hardly any cider to be had,” he remembered thinking.

Flavors and styles vary across cideries. Some produce mostly dry ciders that harken to fruit-forward wines, while others prefer sweeter products. Some choose subtle flavorings while leaving apples the dominant taste. Others like to let things like cherry or basil shine through.

Hard cider mixes elements of wine and beer in a way that makes it accessible to fans of both.

The process is similar to winemaking, in which a fruit is crushed and fermented to produce a sometimes sweet and sometimes dry product.

Aside from carbonating the finished product, “essentially we are a winery,” said Keith Allen, one of three owners of North Idaho Cider.

But cider easily can also take the place of beer: It’s served in pint glasses and has a similar color to light ales. Local bars and taprooms increasingly have several local or regional ciders on tap.

“Every year, they seem to add more,” said Davon Sjostrom, founder of Summit Cider.

Many owners said their products are finding a niche market among former beer drinkers following low-gluten or gluten-free diets.

Grant Barnes, the founder and co-owner of One Tree Cider, said the company’s new taproom in

Liberty Ciderworks

COLIN MULVANY/THE SPOKESMAN-REVIEW

Liberty Ciderworks limited release Jonathan Single Varietal. downtown Spokane often draws people who are new to the drink.

Many are driven by a desire to eat and drink local food.

When Barnes founded the company in 2013, he said there were few cider options available at bars and grocery stores.

“There really wasn’t anyone else except Woodchuck and Angry Orchard,” he said. “We kind of rode the coattails on the

Owner Rick Hastings draws on European cider traditions for many of his creations, which often highlight single apple varieties.

If you visit the Liberty tasting room while he’s working and ask about the ciders, you’ll be treated to a comparison of fermentation techniques across Europe and the New World and a discussion of the flavor notes of different types of apples.

He and his partner, Austin Dickey, buy their apples from two small farms south of Spokane and crush them on-site.

“We want the apples to shine,” Hastings said.

They typically have five of their own ciders on tap and more available for bottle pours. The taproom also has guest taps and bottles of cider from around the world for sale.

Where to taste it: Liberty Ciderworks, 164 S. Washington See CIDERIES, K9

Spokane, Wash. / Coeur d’Alene, Idaho

CIDERIES

Continued from K8 St., Suite 300. Open 4-9 p.m.

Thursday-Saturday, and 1-6 p.m. Sunday.

Try: New World Craft Cider, for a classic, off-dry cider, or the Stonewall Barrel-Aged Cider, for an English blend with a hint of whisky.

One Tree Cider

Sunday, December 10, 2017

taps at Post Falls Brewing, 112 N. Spokane St., Post Falls. Open daily 12-10 p.m.

Try: Uncrushable, an apricot medium-dry cider that’s crisp and refreshing.

North Idaho Cider This cidery was the brainchild of three homebrewing friends who made the switch from beer to cider about five years ago.

Keith Allen, one of the owners, said he noticed cider becoming popular through people at his CrossFit gym, who were often trying to follow paleo or other low-gluten diets.

“For a couple years, we just made it for ourselves and shared it with friends and family,” he said. They opened in late 2014 and started selling draft ciders before releasing their first bottle last year: a chai-spiced cider for the holidays.

Their ciders tend toward the drier side, with no added sugars and real fruit in their fruity ciders. The dry-fruit combination tends to appeal to wine drinkers, Allen said.

Where to taste it: Tasting room is at 11100 N. Airport Road, Bays 5 and 6, Hayden, Idaho, open 5-8 p.m. Thursday, 4-9 p.m. Friday and 2-9 p.m. Saturday.

Ciders sold by the bottle at many local grocery stores.

Try: Logger Dry Hard Cider, an oak barrel-aged cider finished with pine for an earthy, dry drink with a crisp finish.

Barnes was a beer-drinker who began brewing cider after his wife mistakenly bought him a homebrew kit for cider for Father’s Day. Soon, his hobby had spilled into spare closets and the garage, which led to a choice: scale down or scale up. He chose to go into business with his friend, Neil Hennessy, in 2013.

The pair specialize in sweet ciders often flavored with other fruits, including huckleberry and cherry. Barnes views their product as an accessible, straightforward cider that can appeal to newbies and beer enthusiasts looking to try something new.

“We don’t want to be searching for flavors when we drink,” he said.

Their new cider house in downtown Spokane is a homage to craft cider, with 20 taps featuring microbrewed ciders from the Pacific Northwest, including a handful of their own offerings.

Where to taste it: One Tree Cider House, 111 S. Madison St., open 2-9 p.m.

Tuesday-Thursday, 2-11 p.m. Friday and Saturday, 12-7 p.m. Sunday. Ciders sold in Coeur d’Alene Cider bottles at many local grocery stores.

This nanocidery is the latest addition to Try: Lemon Basil Cider, a sweet but not the local market. Owner Jill Morrison cloying cider that’s reminiscent of opened her doors in August 2017 and is lemonade with a kick. sticking to self-distributing kegs to local restaurants and breweries. She hopes to open a taproom eventually.

Summit Cider Morrison began homebrewing a few Davon Sjostrom, Summit’s founder and CEO, was a beer homebrewer until he was years ago after wanting to branch out from diagnosed with gluten intolerance. Looking the beers she usually drank. Her products tend to be semi-sweet or dry, which she for a way to keep his hobby, he started said works well paired with dinner. brewing cider, and opened Idaho’s first “It doesn’t overwhelm the food, it just craft cidery in 2014. compliments it,” she said. “Sometimes a Summit tends toward medium-dry ciders, a balance of dryness and sugar that cider will be so flavored it’ll just interrupt the meal.” makes them accessible without Her latest release is Winterberry, a cider overwhelming the apple’s tartness. blended with cranberries and “I try to make my cider very pomegranates that’s on tap at Downriver apple-forward,” he said. About half their Grill in Spokane. product goes out in kegs to local Where to taste it: Available on tap at a establishments, and three styles of cider rotating selection of local restaurants. As of are sold in bottles. late November 2017, locations included Sjostrom uses a mix of Washington and Paragon Brewing and Midtown Bluebird in North Idaho apples and outsources the Coeur d’Alene, and Blackbird and crushing. He said many of his customers Downriver Grill in Spokane. tend to be active people looking for a Try: Semi-dry unfiltered cider, a classic product they perceive as healthier than with subtle sweetness balancing acidic beer.

Where to taste it: Summit has permanent apple flavors.

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Page 10

Sunday, December 10, 2017

The Spokesman-Review

CRAFT BREWERS

By Rick Bonino FOR THE SPOKESMAN-REVIEW

The number of breweries in Spokane and Kootenai counties has exploded from five in 2010 to more than 30 today, and it can be hard to keep them all straight.

Here’s a look at the leading local breweries with taprooms, taking into account both beer quality and overall experience (based on our personal observations along with Facebook follows and online beer ratings by Untappd users).

No-Li Brewhouse Spokane’s biggest brewery was born from the former Northern Lights (founded in 1993), taking a new name and direction in 2012 under the guidance of Northwest craft beer veteran John Bryant. Its bottled and canned beers are widely available; barrel-aged, flavor-infused and other specialties also pour at the lodge-style brewpub, which features a full-service food menu and expansive riverfront patio. 1003 E. Trent Ave., (509) 242-2739. www.nolibrewhouse.com.

Iron Goat Brewing Over five-plus years, the Goat has gone from a modest operation in an obscure industrial neighborhood to a bustling taproom in a historic downtown Spokane building, distributing draft and bottled beers across Washington and North Idaho. Core styles are supplemented by taproom specialties and sours (some barrel-aged); there’s also a small but sophisticated food menu, packed Thursday trivia nights and frequent live music. 1302 W. Second Ave., (509) 474-0722. www.irongoatbrewing.com.

Perry Street Brewing Former Big Sky brewer Ben Lukes moved from Montana to open his own stylish spot in the heart of the hip South Perry District. Along with well-crafted renditions of classic styles, his

JESSE TINSLEY/THE SPOKESMAN-REVIEW

No-Li Brewhouse owner John Bryant, center, tips cans with a couple of brewery employees in November 2015. experiments have included a session India pale lager that won gold at last year’s Great American Beer Festival and an ongoing series of hazy New England-inspired IPAs. A small kitchen turns out a creative menu of seasonally rotating fare. 1025 S. Perry St., (509) 279-2820. www.perrystreetbrewing.com.

Twelve String Brewing This guitar-themed Spokane Valley brewery has earned a reputation for its adventurous IPAs and numerous offerings aged in whiskey, wine, tequila and rum barrels, which regularly appear among the 18 taps (plus a beer engine for British-style cask-conditioned ales).

Twelve String, which bottles several beers, is preparing to move to a larger space nearby on Pines Road south of Interstate 90 and add food service. 11616 E. Montgomery Drive, (509) 241-3697.

www.12stringbrewingco.com.

River City Brewing After losing their lease in Idaho, owners of the former Coeur d’Alene Brewing moved operations to the west end of downtown Spokane. The holdover Huckleberry Ale and VB (Vanilla Bourbon) Stout have been joined by the likes of Riverkeeper IPA (benefiting the local water protection program) and the seasonal Midnight Marmot imperial stout; look for a flavor-infused Randall offering each weekend. 121 S. Cedar St., (509) 413-2388. www.facebook.com/RiverCityBrewing.

Daft Badger Brewing The name may sound British, but it’s a “honey badger don’t care” vibe at this popular brewpub nestled in a

neighborhood setting in Coeur d’Alene’s Midtown (with heated outdoor seating).

Menu items take full advantage of an in-house smoker, including bacon candied with a huckleberry/chipotle/stout glaze. Beers run to the bigger side, with a Blood Orange IPA among the crowd favorites.

1710 N. Second St., Coeur d’Alene, (208) 665-9892. www.daftbadgerbrewing.com.

Orlison Brewing Orlison launched as a lager-only, distribution-focused brewery in Airway Heights in 2009 but has since broadened its appeal by shifting toward ales and opening a downtown Spokane taproom.

The regular lineup, much of it available in bottles and cans, includes Boulder Garden Brown, a gold medal winner at See CRAFT BREWERIES, K11

Spokane, Wash. / Coeur d’Alene, Idaho

ELSEWHERE

By Rick Bonino

FOR THE SPOKESMAN-REVIEW

And don’t miss these other area breweries during your craft-beer explorations:

Bennidito’s Brewpub This pizzeria in the revitalizing East Sprague district (sister to the South Hill Bennidito’s) features house beers by local brewing pioneer Mark Irvin, who launched the original Northern Lights.

His deft, balanced approach is evident in the flagship IPA. 1909 E. Sprague Ave., (509) 290-5018. facebook.com/BenniditosBrewpub1909.

Trickster’s Brewing Named after the mischievous coyote of Native American lore, this brewery tucked deep in a north Coeur d’Alene business park serves several well-made beers in a small, simple taproom, led by

CRAFT BREWERIES

Continued from K10 this year’s Great American Beer Festival.

The taproom also offers rotating small-batch specialties. 1017 W. First Ave., (509) 624-3014. www.orlisonbrewing.com.

Selkirk Abbey Brewing The Post Falls brewery began with a lineup of Belgian-inspired beers both traditional (saisons and stronger dubbels, tripels and quads) and more Americanized (Huckleberry Wit, Infidel IPA, Guilt imperial coffee porter). Those have been joined by a Northwest-style Northern Cross line, all served in a welcoming abbey-themed taproom (with several of the Belgians also bottled). 6180 E. Seltice Way, Post Falls, (208) 292-4901. www.selkirkabbey.com.

Big Barn Brewing The beers (many of them bottled) are indeed brewed in a large barn on this Green Bluff farm. That’s also where they’re served over the winter, when the action (including live music) moves from the smaller, uninsulated taphouse that operates over the summer. Big Barn uses homegrown and other Bluff produce in

Sunday, December 10, 2017

the fruity flagship Juice Box IPA. 3850 N. Schreiber Way, Coeur d’Alene, (208) 966-4232. www.trickstersbrewing.com.

Steam Plant Brewing A popular jalapeno ale is among the regular offerings from this house brewery at the restaurant/pub in the historic downtown Spokane structure, scheduled to reopen in January following extensive renovations. Be sure to check out the seasonals and other specialties. 159 S. Lincoln St., (509) 377-3900.

Steamplantspokane.com

Badass Backyard Brewing The snowboarding-inspired beers (from Daring Diva raspberry wheat to Big Air stout) are brewed at the owners’ Millwood home and served up the street in the shopping center at Argonne Road and Mission Avenue. Women-owned and operated Badass is preparing to open a second taproom in Coeur d’Alene. 1415 N. Argonne Road, (509) 242-3225. www.badassbackyardbeer.com.

Mad Bomber Brewing Founded by Army bomb squad seasonal selections like its Apricot Wit and Raspberry Braggot and grows its own hops. 16004 N. Applewood Lane, Mead, (509) 710-2961. www.bigbarnbrewing.com.

Post Falls Brewing Perched on a hilltop overlooking the Spokane River, the retro-industrial taproom serves solid beers accompanied by a steady lineup of food trucks and live music. The tap list leans to IPAs, such as the signature Stoney MacGuyver and hazy Fat Lenny; on the milder side, look for the easy-drinking Cheap Prick kolsch and a full line of ciders from Coeur d’Alene’s Summit. 112 N. Spokane St., Post Falls, (208) 773-7301. postfallsbrewing.com.

Little Spokane Brewing/TT’s Old Iron Brewery/Young Buck Brewing These three beginning breweries share an incubator system in the growing downtown brewery district. Beers are served in the adjacent Steel Barrel taproom along with several guest handles (and food from neighboring Zona Blanca ceviche bar). Young Buck specializes in sours (some barrel-aged) and IPAs, Little Spokane turns out creative

veterans, the Hayden brewery honors that heritage from the décor (including a former Taliban metal detector and memorials to fallen comrades) to the beer names (Booby Trap Blonde, MK 84 Porter, Fatman IPA). 9265 Government Way, Hayden, (208) 762-7343. www.facebook.com/Mad-BomberBrewing-Company.

Hopped Up Brewing Name aside, don’t overlook the maltier selections at this Spokane Valley brewery (run by a hot rod enthusiast in a former IHOP) including the holiday seasonal Destroy My Sweater, brewed with homegrown spruce tips. 10421 E. Sprague Ave., (509) 413-2488. hoppedupbrew.com.

Page 11

English Setter Brewing The canine-themed Spokane Valley brewery turns out rotating interpretations of standard styles along with seasonals like the Puppy For Christmas orange chocolate stout, accompanied by pub-style food from infrared “greaseless fryers.” 15310 E. Marietta Ave., (509) 413-3663. www.englishsetterbrewing.com.

New Boundary Brewing

238 Brewing

Cheney’s first brewery since pre-Prohibition times caters to the EWU crowd and other locals alike with a regularly rotating beer lineup plus a Lemon Kick hard lemonade. 505 S. First St., Cheney, (907) 398-8664. www.facebook.com/newboundarybrew.

This brewery on a Green Bluff Christmas tree farm (named after the area’s telephone prefix) uses produce from the Bluff in beers like a peach hefeweizen and apple butter bock. The homey taproom shuts down after the holidays and reopens in the spring. 10321 E. Day Mt. Spokane Road, Mead. (509) 238-2739. 238brewing.com.

Motorcyles are the focus of this year-old Spokane Valley brewery, with beer names like Brake Line Brown and Suicide Shifter IPA and a taproom done up Harley-style in orange and black. 2302 N. Argonne Road, (509) 868-0182. www.facebook.com/vtwinbrewingco.

interpretations of standard styles and the classic car-themed TT’s shows its fondness for rye in the flagship Ruckstell IPA and smoked Stovebolt Stout. 154 S. Madison St., (509) 315-9879. www.facebook.com/thesteelbarrel.

Whistle Punk Brewing This father-son operation, themed after the family’s logging history, pours beers brewed on a home-based system in Newman Lake in a sunken, brick-walled downtown taproom off Railroad Alley.

The constantly changing tap list regularly features various lagers, saisons and IPAs (including the hazy house Coast to Coast) along with the mainstay Espresso Milk Stout. 122 S. Monroe St., (509) 315-4465. www.whistlepunkbrewing.com.

Waddell’s Brewing Named after eccentric turn-of-the-century baseball pitcher Rube Waddell, this Five Mile brewpub serves a full food menu along with an array of house beers. There’s typically a couple of fruited kettle sours on the extensive tap list, which runs from the likes of Spo-Lite (an attempt to one-up domestic light lagers) to Imperial Alligator Oatmeal Stout (look for the barrel-aged version).

V Twin Brewing

6501 N. Cedar Road, (509) 321-7818.

Waddellsbrewery.com.

Black Label Brewing This brewery on downtown’s trendy East Main strip shares space in the Saranac Commons retail complex with a bakery and a biscuit sandwich shop, providing some tasty pairings for the dozen-plus beers on tap. While it initially focused on more sessionable offerings, Black Label has branched out into bigger beers like its Atrocity imperial IPA and seasonal Gingerbread Winter Warmer. 19 W. Main Ave., (509) 822-7436. www.blacklabelbrewing.com.

Bellwether Brewing It just celebrated its second anniversary, but Bellwether already is steeped in history. It specializes in Old World styles like gruits (brewed with herbs), braggots (with honey) and the strong, sour Albion heather ale, along with more modern, familiar offerings. It also spotlights ancient barley varieties, locally grown and malted, which have been featured in several of a steady series of special events. 2019 N. Monroe St., (509) 328-0428. www.bellwetherbrewing.net.

Page 12

Sunday, December 10, 2017

The Spokesman-Review

RESTAURANT DELIVERY SERVICE

By Kip Hill

THE SPOKESMAN-REVIEW

Gone are the days when that valuable real estate on the refrigerator door or in the junk drawer had to be devoted to dozens of takeout menus.

Enter the smartphone and the internet, portals to a wealth of options around the Inland Northwest for staying in and giving others the arduous task of negotiating traffic while fragrant fumes waft from the backseat.

Americans will spend $20 billion this year ordering food online, according to the investment firm Cowen, a number that researchers expect to more than double in five years as services become more available and eateries vie for the attention of a hungry and tech-savvy audience.

Get those devices out and start thumbing through your dinnertime options with these services available to those nailed-down noshers out there.

Spokane Takeout Deliveries

JESSE TINSLEY/THE SPOKESMAN-REVIEW

Cole Shirley, right, wraps dinner rolls next to the spot in Great Harvest Bread Co. where it places the UberEATS orders that await Website: pickup . Great Harvest, on Spokane’s South Hill, uses UberEATs and other delivery services to deliver meals and bread. https://www.takeoutdeliveries.us/ Has app? Yes went to order stuff, the options were representative at Great American Bread Coeur d’Alene (about 100) Restaurants available in: Spokane Co. on the South Hill, said the restaurant The service sharing the corporate (currently about 30 partners, charge added pretty limited.”

Ferrante’s Marketplace Cafe, an Italian umbrella of the wildly popular ride-hailing uses multiple delivery services, but for nonpartner restaurants) eatery on the South Hill, added Spokane UberEATS has proved the most popular app came to Schmidty’s Burgers in Coeur In the world of online ordering, Takeout Deliveries as a partner in because of name recognition. d’Alene in November.s large-scale mergers and consolidation October.

“It’s just the most accessible brand,” “I think it’s starting to get a good roll have become commonplace as firms vie “The customer doesn’t get charged going,” said Jake DeWitt, a manager at the Odom said. “Most people already have the for consumers’ attention. anything extra for the service,” said Lexi burger, fries and appetizers restaurant that app.”

Enter Spokane Takeout Deliveries, a opened on Fourth Street in 2014. “It locally owned firm that set up shop earlier Coopersmith, a hostess at Ferrante’s.

Prunier said that’s part of the started off slow.” this year near the NorthTown Mall. Eric Grubhub company’s strategy, operating off margins UberEATS has been operating a bit Prunier’s business has partnered with Website: https://www.grubhub.com/ from the delivery fees and paid advertising longer in Spokane County, first launching several locally owned restaurants to Has app? Yes on the company’s social media accounts. with about 100 partner restaurants at the provide deliveries at a charge of $3, but Restaurants available in: Spokane (14), “We’re not a big outfit,” he said. beginning of August 2017. Users must the company’s drivers will pick up any Coeur d’Alene (1) If you’re concerned about handing out download a separate app from the restaurant item (or groceries, or furniture, Tracing its roots to the days of dial-up, for that matter) using the service’s custom your debit or credit card number, Spokane ride-hailing service, but the principle this delivery and marketing service is a Takeout Deliveries also accepts the digital remains the same – users are shown a order option, which will set you back $4. merger between New York- and currency bitcoin to pay for your food. variety of takeout options based on Prunier, who also works a job in the Chicago-based firms that recently location, which is then delivered by one of expanded with the purchase of Yelp’s mornings processing customs paperwork, the service’s contracted drivers that you said he employs 12 drivers and delivered Eat24 and Groupon’s Order Up services. If UberEATS can track on your phone in real-time. nearly 900 meals in September 2017. you use either of those services to find Website: A $4.99 “booking fee” is added to every “I moved to Seattle for three years and your dinner destination, you’ll be having https://www.ubereats.com/stores/ order. attended the University of Washington,” Has app? Yes Eva Odom, a customer service Prunier said. “When I moved back and See RESTAURANT DELIVERY, K13 Restaurants available in: Spokane and

Spokane, Wash. / Coeur d’Alene, Idaho

Sunday, December 10, 2017

Page 13

Has app? Yes Restaurants available in: Spokane (15) Envisioned by hungry students at the University of Wisconsin in Madison, this independent ordering service is now available in more than 250 cities, including Spokane.

Currently, the company has none of its own delivery drivers operating in the Inland Northwest. The firm, which started in 2010, bought out a Philadelphia-based food delivery start-up earlier this year and added drivers in 10 markets on the East Coast and in college towns.

Users can order delivery from a little more than a dozen restaurants around Spokane with their own takeout services, including Tomato Street, Azteca and Bangkok Thai restaurants.

CONTACT THE WRITER:

(509) 459-5429 kiph@spokesman.com

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Tori Plaisted wraps sweet rolls near the counter where Uber drivers pick up delivery orders at Great Harvest Bread Co. on Spokane’s South Hill. UberEATS is bringing in new business, the business says.

RESTAURANT DELIVERY Continued from K12

your food delivered through Grubhub.

A recent industry report indicated Grubhub has the largest market share of a booming online ordering industry, with 34 percent of online customers using the service. Grubhub is outpacing the more ubiquitous UberEats (more on that below) and Amazon.

In Spokane, you can use Grubhub to order a variety of Asian, Mexican and American cuisines from restaurants that have their own driving staff. That includes the Great Harvest Bread Co. on the South Hill, which began offering orders through Grubhub about a year ago.

Fees range from $1.99 to $6.99, and depending on the restaurant, you’ll have to hit a minimum purchase amount in order to use the service.

Mr. Delivery Website: www.mrdelivery.com /restaurants/coeur-dalene-food-delivery Has app? Yes Restaurants available in: Coeur d’Alene (30) Franchise owner Matt Logan was working graveyard shifts at a manufacturing firm and

delivering groceries during the day when he decided to expand into the restaurant delivery service.

“I did the double duty of working at night and during the day for about two years,” Logan wrote in an email. “I don’t recommend it.”

His company, which was known as “CDA Food Delivery,” rebranded as “Mr. Delivery” last year, taking on the moniker of a company started in Cape Town, South Africa, a quarter century ago. Mr. Delivery was first introduced stateside in 2006, when the firm formed a partnership with a delivery service out of Texas, Logan said.

Mostly available in college towns like Austin, Texas; Morgantown, West Virginia; and Ann Arbor, Michigan; Mr. Delivery hires its own drivers and gives North Idahoans 31 options for food delivery in a variety of cuisines, including barbecue, Italian, deli sandwiches and bar food.

A flat $4.99 fee is charged for customers in Hayden and Coeur d’Alene, with a minimum order of $15. Post Falls customers pay $5.99, with a $20 minimum. Logan said he wants to lower the minimum order amount to $9 in Coeur d’Alene soon so that customers can order meals just for themselves.

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Page 14

Sunday, December 10, 2017

The Spokesman-Review

JESSE TINSLEY/THE SPOKESMAN-REVIEW

Ron Jarvey carries bags of groceries for a Rosauers delivery customer from his van to a ground-floor apartment of a disabled husband and wife in Spokane Valley on Dec. 22.

GROCERY DELIVERY SERVICES

By Jonathan Glover THE SPOKESMAN-REVIEW

The grocery market is perhaps one of the last frontiers largely untapped by e-commerce. And for good reason.

Most people would rather take a short trip to a grocery store than pull up a computer or app. And when it comes to needing a small package of cream cheese you forgot or a case of beer to go with dinner, the inconvenience of a 15-minute grocery run can dwarf the hours-long

wait for a delivery driver.

For the vendors, perishable items such as ice cream, milk and fruit are a logistical nightmare when it comes to at-home delivery. It’s why companies like Amazon, which have ruled over online ordering for close to a decade, still haven’t quite figured out how to expand home grocery delivery outside of a few metropolitan areas.

But that’s all changing. Whether it’s through a company that fulfills grocery delivery like UberEATS does for

restaurants or a grocery chain fulfilling delivery in-house, here are the stores you can rely on to take care of that grocery list for you. For a fee, of course.

Rosauers An Inland Northwest favorite, Rosauers is also the only grocery chain in the area that provides in-house grocery delivery.

All patrons have to do is visit See GROCERY DELIVERY, K15

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Sunday, December 10, 2017

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GROCERY DELIVERY Continued from K14

www.rosauersdelivers.com, call in and pay with a credit, debit or food stamp card, or check on delivery, and within hours fresh groceries are at their doorstep.

Rosauers has been delivering groceries for more than a decade, says CEO Jeff Phillips.It wasn’t until 2015, when their contracted delivery service Delivery Boy went under, that the chain had to develop it’s own service. Soon after, it redesigned its delivery service and expanded it to three stores: the South Hill location on East 29th Avenue, the store near the North Division Y, and the Valley store on University Road and Sprague Avenue.

The fee is a flat $7.95. Ordering online is much like ordering anything from Amazon. Patrons will make a list, hit submit, then pick a two-hour delivery window. A driver will show up and hand over the groceries. Yes, you can tip them.

Phillips said the demographic that most takes advantage of the service are disabled individuals and working professionals who’d like a quick time-saver, but anyone can find a benefit if they look hard enough.

“It’s pretty popular,” he said. “We’re looking at decisions to see if we need to expand the delivery portion of it.”

Albertsons, Costco, Petco, Fred Meyer, Natural Grocers Instacart wants to change the way Americans buy groceries. Similar to how UberEATS has filled the food delivery void by opening up options to any restaurant willing to participate, Instacart is hoping to do the same for retailers and grocery stores.

By paying “private contractors” (i.e. people in the community who sign up and are paid for their time while delivering) to become personal shoppers, the company is able to bypass the typical roadblocks that would befall grocers, including wages and vehicles necessary to employ a fleet of delivery drivers.

For shoppers, the instructions are simple: go to www.instacart.com and put in your ZIP code, and a list of grocers will pop up. Select from any you desire, put as many items in your cart as you want (from any or all of the retailers) and then hit purchase. An Instacart contractor will get your list, go to the store(s), buy the items and deliver them to your home.

They can even deliver within the hour, depending on the list, or seven days down the line.

JESSE TINSLEY/THE SPOKESMAN-REVIEW

Garret Fox shops for a delivery customer, first checking the eggs for cracks before placing them in his cart in December 2016 at the East Sprague Avenue Rosauers store. Fox will then box up the order in plastic totes and hand them off to a delivery driver.

For those wishing to sign up as a contractor, they can visit shoppers.instacart.com and apply.

Instacart provides a preloaded debit card with the monetary total of the shopper’s order.

Dacyl Armendariz, Instacart’s communications manager, said the service, which started in the Bay Area in 2012, launched in the Inland Northwest in September and is already growing. The company originally predicted it would be a big hit for busy professionals, but it’s seeing a large demographic of people jumping on board.

“It’s been very successful for us, so much so that we’re constantly adding additional shoppers,” Armendariz said.

“We’ve been very pleased with the amount of adoption we’ve seen in Spokane and we look forward to expanding and building it out.”

So far, Albertsons, Costco, Fred Meyer, Natural Grocers at 4603 N. Division St., and Petco are the stores in the Spokane

region that offer the service. Armendariz said drivers can deliver within a driving radius of about 20 to 30 away from any of those retailers.

Instacart charges a fee of $9.99 on orders less than $35 and $5.99 on orders above $35. The list of available items for delivery will auto-populate on Instacart’s website.

While big box stores such as Fred Meyer and Costco are on the list, Armendariz said, only perishables and nonperishable everyday items, like toilet paper and shampoo, are eligible for delivery.

“You’re not able to buy a TV,” she said.

Open at 7am daily

Breakfast Served All Day 1018 W. Francis Ave. Spokane

(509)326-6794

www.theswingingdoors.com

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The Spokesman-Review

COURTESY PHOTO

Dace Pecolli, in red, and Enrico Pezzoli, in blue, and other artists perform in “B - Underwater Bubble Show” at the Martin Woldson Theater at the Fox.

CONCERT VENUES

By Azaria Podplesky THE SPOKESMAN-REVIEW

Despite what other cities (read: Seattle) might like to think, Spokane does in fact have a thriving music scene. Nearly every genre under the sun is represented, and both local and national touring acts have room to

shine. Here’s a look at a few venues doing their part to keep the music scene in Spokane alive.

The Bartlett If you’re looking for a cozy, but not too cozy, place to catch a concert, the Bartlett, 228 W. Sprague Ave., is the place to go. Caleb and Karli Ingersoll

opened the 150-person-capacity venue in 2013, and it quickly became a favorite among music fans in Spokane.

With benches lining the walls and string lights above the stage, the almost always all-ages venue is warm and inviting. The Bartlett has also done a lot to highlight local artists with events like Northwest of Nashville, Northwest of New Orleans and open mic nights.

perched on top of the venue’s namesake constellation. Following a stint as the home of the Empyrean Coffee House, the Big Dipper, 171 S. Washington St., was renovated and reopened in 2014. Since then, the venue has hosted both local and national acts as well as private parties. The venue also boasts a commercial kitchen and full-service bar.

The Big Dipper

Bing Crosby Theater

You can’t miss the bright blue building on the corner of Washington Street and Second Avenue. Or, for that matter, the image of an ethereal woman

In its 102-year history, the building at 901 W. Sprague Ave. now known as the See CONCERT VENUES, K17

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Sunday, December 10, 2017

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CONCERT VENUES Continued from K16

Bing Crosby Theater has been known by many names. When it opened in 1915, the building was called the Clemmer Theater. In 1929, it was renamed the Audian. Two years later, it became the State Theater, and after being closed for three years for renovations, the theater reopened in 1988 as the Met. The building has been called the Bing Crosby Theater since 2006. The 744-seat venue hosts concerts, comedians, film festivals, live and filmed theatrical performances and more.

INB Performing Arts Center Formerly known as the Spokane Opera House, the INB Performing Arts Center is one of the few remaining facilities from Expo ’74. The 2,700-seat venue at 334 W. Spokane Falls Blvd. is like a chameleon, able to be reconfigured to host symphony, rock and country concerts, opera and ballet performances, musicals, conventions, lectures and more. The venue is also available for meetings, conferences, holiday parties and weddings, and orchestra, terrace and balcony seating means everyone has a great view.

The Knitting Factory A staple of downtown Spokane, the 1,500-person-capacity Knitting Factory, 919 W. Sprague Ave., is one of the few midsized venues in town, hosting both national touring acts and local musicians. Those who can always be found at the Knit can purchase annual passes that include admission for two to every show at the venue as well as presale opportunities and occasional comps for other Knitting Factory Entertainment events. To get the best spot, those 21 and older can head into the venue’s restaurant before a show.

The Knitting Factory is also available for weddings and receptions and private events.

JEREMY DANIEL

Adam Pascal is William Shakespeare in “Something Rotten,” which was performed at the INB Performing Arts Center in October.

Rapper Macklemore pauses to look at the audience at the Bing Crosby Theater in August 2016. The sell-out concert was the opening night of the Macklemore and Lewis Camping Trip tour.

The Pin Once housed just across the Monroe Street Bridge, the Pin now calls downtown home. Though open to a variety of genres, the Pin, 412 W. Sprague Ave., specializes in metal and rap and puts the spotlight on both local and national acts. The Pin also boasts 12 craft beers on tap, 10 LED flat screens, billiards and pinball.

JESSE TINSLEY/THE SPOKESMAN-REVIEW

Martin Woldson Theater at the Fox Over the course of its 86-year tenure

at the corner of Sprague Avenue and Monroe Street, the Fox (now called the Martin Woldson Theater at the Fox) has welcomed the biggest stars of

music, theater and film. Nowadays, the venue at 1001 W. Sprague Ave. is probably best known as the home of the Spokane Symphony, though a diverse group of entertainers still grace the Fox stage. The theater recently celebrated the 10th anniversary of a major renovation, and shows no sign of slowing down.

Spokane Arena From concerts to hockey games to monster truck shows, the Spokane Arena can handle it all. The Arena, 720 W. Mallon Ave., can hold 5,529 people in the Star Theatre, 9,916 people during hockey games, 11,736 during basketball games, and between 8,039 and 11,661 people depending on the concert setup.

The Arena hosted country superstars Garth Brooks and Trisha Yearwood in November 2017 for seven sold-out shows.

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The Spokesman-Review

LIZ KISHIMOTO/THE SPOKESMAN-REVIEW

HOT DOGS

The speciality at Big Red’s is the Chicago-style dog. Big Red’s sells its dogs from the basement of a church on Sunset Boulevard.

Adriana Janovich THE SPOKESMAN-REVIEW

The hot dogs here just might be worth worshipping.

Customers’ first instincts are, of course, to walk right up to the food truck. But a sign directs them downstairs. This is an underground hot dog joint. That is, it’s in the basement – of a church.

There are no hot dogs on Sunday. But there is a service.

The best hot dogs in Spokane might just come from a place you’ve never heard of – or, at least, wouldn’t expect.

Take Big Red’s. It specializes in Chicago-style franks, which are prepared inside a food truck, parked just outside Restoration Church, a nondenominational Christian church located along West Sunset Highway. But customers order inside.

It’s not as confusing as it sounds.

And, despite all of the toppings and variations, the hot dog itself remains humble fare.

Without gourmet accoutrements, hot dogs are cheap. And, while they might trace their roots to Europe – both Vienna and its wieners and Frankfurt and its frankfurters claim to be the birthplace of the hot dog –

they are quintessentially American.

They pair perfectly with hot summer days, outdoor grills, beach cook-outs, Scout camp-outs and, of course, baseball.

Sometimes, they even get you to go to church.

All-beef franks snug in natural casings that give a satisfying snap on the first bite are best. Others are housed in a manufactured casing, typically made of cellulose. There’s nothing really wrong with that, either.

Each region in the U.S. has its signature See HOT DOGS, K19

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secretaries. His perch makes it possible.

Doug Bickford runs the hot dog stand in front of the Spokane County Courthouse.

Since 2009, he’s dished dogs to all kinds of folks who have business in the castlelike courthouse. He just might serenade them, too. Bickford often plays guitar and sings original bluesy tunes while waiting for customers to order his all-beef hot dogs that get steamed, then grilled. 1116 W. Broadway Ave.

HOT DOGS Continued from K18

style – from Seattle, with cream cheese and grilled onions, to Chicago with yellow mustard, relish, onion, tomato, pickle, sport pepper and celery salt on a poppy seed bun.

Michigan’s Coney Island-style means chili, onion and mustard. In Kansas City, expect sauerkraut and melted Swiss cheese on a sesame bun.

Lucky for Spokane dwellers, hot dog proprietors here offer all sorts of toppings.

So folks can keep their hot dogs humble – completely undressed or garnished only with mustard, relish, maybe chopped onion or jalapeño and – although it’s sacrilegious to some – ketchup.

Or, they can go for loaded options, like the ones Wild Dawgs does in downtown Spokane.

Here are a bunch of the best hot dogs in the Spokane area.

Big Red’s Big Red’s, the speakeasy of local hot dog joints, is located in a church basement, but the dining area doesn’t feel churchy. It’s decorated with old copies of Mad magazine. And vinyl records adorn the counter where customers place orders – for the Chicago Classic, with cucumbers, tomatoes, celery salt, relish, onion, pickles, sport peppers and mustard; the Bacon Dog, with cream cheese, caramelized onion, bacon and barbecue sauce; or the Cream Cheese Dog, with cream cheese, caramelized onion, celery salt and mustard.

A couple of other hot dogs come with sauerkraut. “We have a large menu for a food truck,” said manager Mike Oster, 49.

And, “I think we’re the only (food truck) with indoor seating. We’re open year round.” Hot dogs here are all-beef with natural casings, Oster said, noting it can be difficult to get here from downtown Spokane. “The intersection’s a pain in the butt.” Pro tip: “Turn left at the gas station and come around behind the hotel.” Hot dogs run from $7 to $10. There are burgers, fries, sausages and cheese steaks, too.

Hours are limited. You have to come for lunch. That’s 11 a.m. to 4 p.m. daily except for Monday. There are no hot dogs on Sunday when there is a church service.

2815 W. Sunset Blvd. (509) 991-2359. On the web: www.facebook.com/bigredsspokane.

Wild Dawgs

ADRIANA JANOVICH/THE SPOKESMAN-REVIEW

Bob Hetnar, aka Hot Dog Bob, is winding down his fourth season slinging hot dogs in downtown Spokane. dogs in downtown Spokane – includes posing for selfies with customers and folks who just like the floppy chapeau. Hetnar sees himself as an unofficial ambassador for downtown Spokane, giving directions and restaurant recommendations, posing for pictures and sharing day-old dogs with those on a leash. Business depends on the weather. Customers won’t find him out here if it rains. The rest of the time – Wednesday through Monday from March through October – he’s open for business from 11 a.m. to 3 or 4 p.m. Hetnar sells all-beef hot dogs that are boiled in beef broth made more fragrant with onions, garlic and secret spices. He carries 16 condiments, including 11 mustards, plus another 23 toppings such as onions, peppers, pickles and cream cheese. The Spokane Dog comes with coleslaw and bacon. The Reuben features sauerkraut.

The jumbo is a quarter-pounder. A regular, his No. 1 seller, is half that size. He sells German and Polish sausages, too. At the corner of Howard Street and Spokane Falls Boulevard. (509) 994-5768. On the web: www.facebook.com/SpokaneDogs.

Spokane Dogs

D & D Dogs

This seasonal stand comes with a side of Hot Dog Bob and his famous hat in the shape of his signature menu item. Bob Hetnar only wears it when he’s working.

And sometimes work – that is, slinging hot

The self-proclaimed “Dog Father” serves lunch to the likes of the sheriff and county commissioners, judges, jurors, lawyers, law clerks, law breakers, and court reporters, police officers, pedestrians, veterans and

This hole-in-the-wall shotgun joint in downtown Spokane caters to the late-night as well as lunch crowds. There are daily drink specials as well as a Dawg of the Month. Most of the hot dogs here are $7.50. And. They. Are. Loaded. They also have fun names. Anthony Wiener comes with mozzarella, ham, onion, ketchup, and pineapple and dip sauces. Funky Mama is topped with jalapeños, pineapple and dip sauces, onion, tomato and mozzarella. The Good Mama has all of those toppings, too – minus the pineapple sauce and jalapenos – plus ketchup. Dawgs Gone Wild comes with mozzarella, ham, bacon, onion, ketchup, and pineapple, spicy and dip sauces. It’s Complicated includes cilantro. I Love Spokane has cream cheese, grilled onions, mushrooms, bacon, ketchup, dip and pineapple sauces, mozzarella and potato-chip crumbles. Get that one. And don’t be surprised if a cook from one of your favorite fine-dining restaurants in downtown Spokane comes in for a quick shot before – during? – a shift. It’s that kind of place. Some customers might wish they could un-see the suggestive advertising poster in the spot’s one restroom. There’s flatbread, too, and a full bar. 102 N. Howard St. (509) 255-3688. On the web: wilddawgs.com.

Franko’s Dog House This mom-and-pop shop opened in a Post Falls strip mall not quite a year ago as a retirement project for Bruce and Kathy Pagano. “I was born in Brooklyn, New York, and they have really good hot dogs there. There really wasn’t a good (hot dog spot) around in Post Falls and Coeur d’Alene, and I was retiring so we thought we’d give this a go,” said Bruce Pagano.

Frank is his middle name. That’s where Franko comes from. He retired from the water department at the city of Post Falls, where he worked for “20 years and two months” and opened his dog house about 11 months ago. “My wife and I wanted something we could do together,” he said.

He steams his all-beef dogs and offers unbeatable prices – $3.75 to $5.50 for hot dogs from the regular menu. The special

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Dog of the Month can run a bit more – $6 to $6.75 – and can include, if it’s in season, elk or buffalo sausage from Tim’s Special Cut Meats in Coeur d’Alene. Top-sellers are the Yorkie, a $5 Chicago-style dog with tomato, pickle, mustard, relish, celery salt, onion and sport peppers on a poppy seed bun; the $5.50 Italian Hound with sausage, pesto, mozzarella, pepperoncini and tomato; and the $4.50 Dachshund with chili, cheese and onion. That’s Pagano’s favorite. Milkshakes here are $2.75. That bears repeating: $2.75. The Naked Dog, any dog without the bun, is $1 off. The $4 Bird Dog uses turkey. The Cat’s Meow is veggie vegetarian: “There’s no dog in it,” Pagano said. Hours are 11:30 a.m. to 6:30 p.m.

Monday through Saturday. 2700 E. Seltice Way, Suite 6. (208) 964-5489. On the web: frankosdh.com.

Waddell’s Neighborhood Pub and Grille At $11 each, these are the priciest hot dogs on the list. But they come with a side and they exclusively use Nathan’s Famous Hot Dogs, a fixture on the American frankfurter scene since opening on Coney Island in 1916. There are more than a dozen pub dogs to choose from at Waddell’s, including the Backdraft Dog with barbecue sauce, chipotle mayo, smoked Gouda cheese, bacon, caramelized onions and a smoked barbecue brisket. The Island Dog features ham, grilled pineapple, provolone cheese, caramelized onions and island sauce, a combination of teriyaki and mayo.

Cougar Gold cheese puts the cat, so to speak, in the Meow Meow Dog, which also comes with ham and mayo. The Rookie Runt Dog is one of the most popular – with jalapeños, housemade sauce, cheddar cheese, bacon, grilled ham, pepper jack cheese and an onion ring. The Vampire Slayer Dog isn’t for the faint of heart – with caramelized onions, fire-roasted red peppers, Swiss cheese loaded, roasted garlic and horseradish aioli. 4318 S. Regal St. (509) 443-6500. On the web: waddellspubandgrill.com.

Avista Stadium Root, root, root for the home team – and have a hot dog or two while you’re at it. At $3.50 each, you could afford to have two. A pair of hot dogs costs just over the price of a basic adult ticket to see the Spokane Indians. Tickets to baseball games start at $6 for adults. Hot dogs here are prepared on an old-fashioned hot-dog roller, and they’re made of a mixture of beef and pork.

You also get your choice of condiments: ketchup, mustard, relish, onion, sauerkraut, chili, cheese. 602 N. Havana St. On the web: www.milb.com.

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The Spokesman-Review

MILKSHAKES Adriana Janovich

THE SPOKESMAN-REVIEW

Nothing beats a milkshake on a hot summer’s day.

That combination of milk and ice cream is especially soothing, cooling and decadent when temperatures soar.

There’s something old school about it, too – something that evokes nostalgia for the days of soda fountains and our youth and young love, the early days of rock ’n’ roll and simpler times, when teens stuck two straws in the just-mixed rich-and-thick concoction and called it a date.

Milkshakes have to be thick. They’re so much better if a spoon is required – at least at first. After all, a milkshake is drinkable ice cream.

But a skimpy, thin and runny milkshake is such a disappointment, especially after shelling out six bucks for it – or more.

It’s so difficult to decide what flavor to order. Milkshakes come in every flavor imaginable – from classic strawberry, chocolate and vanilla to fancier flavors such as salted caramel, dulce de leche and, at least around these parts, huckleberry. Some local shops have more than two dozen flavors from which to choose.

Here are a few favorite spots for milkshakes in the Inland Northwest. For the love of ice cream, why not make it a goal to visit each of these 14 spots next summer?

Ferguson’s Bafe Johnny Depp and Mary Stuart Masterson sat at the counter here in their Spokane-filmed movie “Benny & Joon.” If you need another reason to go there, consider the milkshakes. They come with a spoon and whatever’s left in the stainless steel mixing cup, old-school style – just like this little gem of a diner itself.

Ferguson’s opened in 1941 and has been featured in three films since – 1981’s “Why Would I Lie?” and 1985’s “Vision Quest” along with 1993’s quirky Depp movie.

Posters for all three hang on the walls today. The cafe was damaged in a fire in

Oreo is a popular milkshake flavor at Ferguson’s Cafe in Spokane’s Garland District. fall 2011, reopening the following summer.

The diner is done in yellow, cream and pale green with black accents. Coat racks adorn some of the vintage-style booths.

Shake flavors are chocolate, vanilla, strawberry, butterscotch, caramel, lemon, banana, peanut butter, Oreo and Orangecicle. Shakes are $4.99. 804 W. Garland Ave. Call (509) 328-1950.

Mary Lou’s Milk Bottle Like Ferguson’s next door, these milkshakes come with a spoon and the whatever’s left in the stainless steel mixing cup. That’s how you know they are serious. Flavors at the vintage soda fountain and diner include butterscotch, butter brickle, cookie dough, cookies and cream, mocha, root beer, huckleberry and River City Sludge, or chocolate with brownie. There’s a distinctive vintage vibe here, too. The milk bottle structure, a local landmark, was built in the early

1930s and was originally used for selling dairy products. The eatery was added later, and – in August 1998 – it was recognized by Sunset magazine as one of the region’s top ice cream parlors.

Milkshakes are $5.75. 802 W. Garland Ave. Call (509) 325-1772.

Doyle’s Ice Cream Parlor This old-school, red-striped corner shop has been a creamy cornerstone of the West Central neighborhood since 1939. Jerry Gill has owned the business since 1991 and says his shakes are “the best in Spokane.” There’s no phone or website, but Doyle’s does have a Facebook page.

The shop opens for ice cream season in June. Shakes are $6. Doyle’s is at 2229 W. Boone Ave.

Hogan’s Chocolate, Oreo and butterscotch are popular shake flavors at this 1950s-style

ADRIANA JANOVICH/THE SPOKESMAN-REVIEW

diner in the Lincoln Heights Shopping Center on Spokane’s South Hill. It’s super cute inside – with deep-red booths anchored by individual coat racks and accented by pale yellow and green. Shakes and malts are hand-dipped and cost $4.79.

They come with whipped cream, sprinkles, a spoon and the mixing cup with whatever there wasn’t room for in the vintage-looking glass. Hogan’s is at 2977 E. 29th Ave. Call (509) 535-7567.

Wolffy’s Hamburgers Mix and match your favorite flavors at this cozy, old-fashioned, 1950s-themed burger joint, which serves shakes in the mixing cup. Customers can sit at the red, lunch counter and watch line cooks flip burgers on the grill. Shakes are $4.50. Add another flavor for 75 cents. Flavors are Northwest berry, strawberry, chocolate, See MILKSHAKES, K21

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But there are more than two dozen shake flavors – from orange and Oreo to huckleberry, blue raspberry, Butterfinger, butterscotch, cherry, coconut, pineapple and peppermint. Shakes come in Styrofoam cups with plastic lids. Small is $2.70. Medium is $3.79. Large is $4.99.

Paul Bunyan is at 602 Northwest Blvd. in Coeur d’Alene. Call (208) 664- 2725.

MILKSHAKES Continued from K20

caramel, coffee, peanut butter, fudge, banana, cherry, lime and Oreo. 1229 N. Hamilton St. Call (509) 487-1587. On the web: wolffyshamburgers.com.

The Scoop

Zip’s

This charming corner scoop shop makes its own ice cream in house the way no one else in Spokane does: with liquid nitrogen. Flavors are ever-changing. One day last week, options included banoffee pie, strawberry rhubarb, Roast House coffee and cream, Nutella, bubblegum, vanilla bean and more. Milkshakes come in two sizes: three scoops, or 12 ounces, for $6, and four scoops, or 16 ounces, for $7.50. 1001 W. 25th Ave. On the web: thescoopspokane.com. Call (509) 535-7171.

Brain Freeze This contemporary ice cream shop is known for its creative ice cream combinations and names, such as Cakey Dough and Chunky Pug, with salted caramel flavor and peanut butter cups.

Look, also, for huckleberry, Coffee and Donuts, and Dirt, with chocolate pudding and chocolate cookies. Milkshakes are $6.25 and come in plastic to-go cups with lids. Brain Freeze has two locations. On the South Hill: 1230 S. Grand Blvd. Call (509) 309-3830. In Kendall Yards: 1238 W. Summit Parkway. Call (509) 321-7569. On the web: brainfreezecreamery.com.

The Onion The Onion has been a Spokane institution since 1978. What goes better with one of the restaurant’s gourmet burgers than a hand-dipped milkshake made with premium hard ice cream?

Flavors include peanut butter, chocolate, strawberry, Oreo, vanilla, banana, peach, caramel, pineapple and, of course, huckleberry. Expect whipped cream, sprinkles and a cherry on top. Shakes are $6.50 and ample enough to share. The Onion has two locations. The North Side spot was established in 1984. The downtown spot occupies a 1907 building that was once home to the St. Regis Hotel.

North Side: 7522 N. Division St. Call (509) 482-6100. Downtown: 302 W. Riverside Ave. Call (509) 747-3852. On the web: theonion.biz.

Roger’s Ice Cream Established in 1940, this family-owned ice cream stand offers more than 17 flavors – all of which can be made into a milkshake. The original location is still

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ADRIANA JANOVICH/THE SPOKESMAN-REVIEW

The Oreo milkshake is shown at Hogan’s on Spokane’s South Hill. open, along with two more outposts, all in North Idaho. Flavors include caramel pretzel, maple nut, Caramel Caribou, Moose Tracks and Huckleberry Heaven.

The small, 16-ounce shake is $4.99. The medium, 20-ounce shake is $5.99. And the large, 32-ounce shake is $6.89. The original location is at 1224 E. Sherman Ave. in Coeur d’Alene. Call (208) 930-4900. The second CdA location is at 155 W. Neider Ave. Call (209) 664-0696.

The Post Falls location is at 403 N. Spokane St. Call (209) 773-6532. Each location has its own Facebook page. On the web: rogersicecreamburgers.com.

founded in 2010. The Coeur d’Alene store is the first to be located outside of Big Sky Country. Sweet Peaks features nine “classic” flavors, plus another six to eight rotating varieties. Most don’t include artificial flavor or color. Expect Lafaza Madagascar Vanilla, Chocolate Love, Salty Caramel, Coconut Dream, Wustner Brother’s Honey Cinnamon, MCT Espresso, Cupcake, Grasshopper Mint and Huckleberry. Sixteen-ounce shakes are $5.50. 108 N. Fourth St., Coeur d’Alene Call (208) 666-0832. On the web: sweetpeaksicecream.com

Abi’s Artisan Ice Cream

Shakes come in three sizes at this Coeur d’Alene burger joint with its landmark Paul Bunyan figure out front. There’s nothing too fancy about this small eatery.

Owner Maren Scoggins is constantly creating new flavors at her small-batch ice cream shop, which makes all of its own ice cream in the store’s open kitchen.

Customers can watch as she or any of her scoopers and ice cream makers get to work. Flavors have included brown sugar bourbon, coffee toffee, salted caramel, huckleberry, lemon and cookie dough.

Her top-seller is malted vanilla toffee chocolate chip. Abi’s is a peanut- and tree nut-free facility. Shakes are $5. 12 N. Fourth St., Coeur d’Alene. Call (209) 930-0699. On the web: abisicecream.com.

Sweet Peaks This growing, family-owned regional Montana-based ice cream chain was

Paul Bunyan Pak-Out

One of the most fun things about the milkshakes at this collection of fast-food joints is you can mix and match. The approximately 40 Zip’s locations throughout the Inland Northwest are individually owned, and there are differences between them, including shake flavors. Huckleberry is an old favorite. But Zip’s does pineapple, peanut butter, strawberry and coffee, among others. Try peanut butter and strawberry chunk with graham cracker crumbles if you want a shake that tastes like a peanut butter and jelly sandwich. Another option: Hurricanes, a blend of ice cream and chunks of candy or cookies such as Oreos or Reese’s Peanut Butter Cups. These come with spoons as well as extra-fat straws because they’re so thick. On the web: zipsdrivein.com.

Ferdinand’s Ice Cream Shoppe This Washington State University gem opened in 1948 and makes its own ice cream. It’s only open from 9:30 a.m. to 4:30 p.m. Monday through Friday. If you can get to Pullman during those hours, more than 20 milkshake flavors await, including almond, brownie bits, butterscotch, caramel, cinnamon, cookie dough, cookies-n-cream, espresso, hazelnut, Irish cream, coconut and root beer. Shakes come in two sizes. Small is $2.78. Large is $3.52. Ferdinand’s is at 2035 NE Ferdinand’s Lane in Pullman.

Call (509) 335-2141. On the web: creamery.wsu.edu/ ferdinands-ice-cream-shoppe.

BEST

The k Mil e Bottl

Comfort Food • Burger • Milkshake From scratch Burgers, Buns, Ice Cream & More!

MARY LOU’S MILK BOTTLE 802 W Garland Ave • (509) 325-1772 Monday-Saturday 11-8 • Sunday 11- 4

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Sunday, December 10, 2017

The Spokesman-Review

KATHY PLONKA/THE SPOKESMAN-REVIEW

Embers By The Lake serves up wood-fired artisan pizza at the Hauser Lake restaurant.

PIZZAS Adriana Janovich

THE SPOKESMAN-REVIEW

Easily shareable and perfectly transportable, pizza is quite possibly the world’s most moveable feast.

Even if you don’t get it delivered or take it to go, it’s super-satisfying, an all-in-one dish that definitely outweighs the sum of its melty, meaty, carbohydratey, cheesy and veggie parts.

While Spokane isn’t famous for its pies like New York or Chicago, there are some wonderfully filling and comforting versions to be found here and throughout the Inland Northwest.

Whether you prefer your pizza with a crispy, wood-fired crust or thick and pliable chewy base, bubbling cheese on a bed of baked dough is pretty much always a crowd-pleaser.

It might have been invented in Italy, but – any way you slice it – pizza is one of America’s top foods, right up there with burgers and hot dogs, french fries and apple pie.

Here are some of the Spokane area’s best places to get pizza.

Veraci Pizza This is where Spokane chefs go for pizza. Chad White, owner of Zona Blanca in downtown Spokane and a former contestant on Bravo’s “Top Chef,” recommends Classic Pepperoni. “Nothing better,” White said – except See PIZZAS, K23

Spokane, Wash. / Coeur d’Alene, Idaho

PIZZAS

Continued from K22 maybe Hot Coppa, with carmelized onion, Beecher’s Flagship cheese, garlic olive oil and hot coppa salami. It comes highly recommended by Adam Hegsted, who owns Wandering Table and Yards Bruncheon across the street in Kendall Yards. He describes Veraci’s style as “ultra thin, high heat with wood fire. Very rustic flavor of the crust with minimalistic toppings. Chewy crust with a little char which I really like.” Restaurateur Kate Hansen’s favorite: Luna Rossa from Veraci’s mobile wood-fired oven during Thursday Market in the South Perry District – “hands down!” It features sausage, salami, fresh mozzarella, roasted red peppers and red sauce. “There’s something about eating it in the open air, with the sun shining and music playing, knowing it’s crafted by hand with farmed ingredients,” she said. “So, so good!”

Top-sellers are Earth Pie with spinach, tomatoes, mushrooms and feta; Spicy Tony with pepperoni, sausage, provolone, mushrooms and spicy red sauce; and Chicken Pesto with grilled chicken, tomatoes, fresh mozzarella and pesto. Look, also, for the Brussels and Bacon. All are wood-fired, Neapolitan-style pizzas with thin, charred, crispy crusts. They also come with Veraci’s signature three cheese blend: Romano, Parmesan and mozzarella – and a sweeping view of downtown Spokane, the Spokane River and Centennial Trail. 1333 W. Summit Parkway.

(509) 389-0029. veracispokane.com.

Republic Pi And Flying Goat These sister pizza places have the same owners, but different crusts. At Flying Goat in Spokane’s Audubon neighborhood, the crust offers a hint of sourdough. The crust at Republic Pi on the South Hill is New World meets Neapolitan with added extra-virgin olive oil and semolina flour. Both locations feature patio seating and the favorite Kiernan with Italian sausage, arugula and an over-medium egg. (At Republic Pi, it’s called No. 37 and serves as a fundraiser for the nonprofit Team Gleason, which raises money to fight ALS.) Tuesday – when all pies are $10, dine in or carry out – is the night to go to Republic Pi, which has a wood-fired oven and East-meets-West vibe and divides its menu by “traditionalists” and “progressives.” Look for Fairview – with garlic cream, ham, pear, Gorgonzola and a white balsamic reduction – in the first category. In the second, look for Thornton with pesto, garlic rosemary chicken and Mama Lil’s pickled peppers. At Flying Goat, which has a rustic ambiance and lots of reclaimed wood, find Wellington with roasted asparagus, mushrooms, garlic, heavy cream and oregano. D Street features yellow coconut curry, cilantro, Sriracha sauce, carrot, jalapeno, potato and chicken. Providence includes roasted Brussels sprouts, bacon, smoked red onions and a dark balsamic reduction. Republic Pi is at the Manito Shopping Center, 611 E. 30th Ave. (509) 863-9196. republicpi.com. Flying Goat is at 3318 W. Northwest Blvd. (509) 327-8277. theflyinggoat.com.

South Perry Pizza This neighborhood eatery becomes particularly busy on Thursday nights during farmers market season, when the South Perry neighborhood is bustling with shoppers and

Sunday, December 10, 2017

diners. In warm weather, the roll-top door opens onto a patio overlooking vibrant and charming South Perry Street. The crust here isn’t too thick or too thin. Try the Rustica, with chicken Italian sausage, goat cheese, mozzarella, roasted red peppers, pine nuts and zucchini – yes, zucchini! Another favorite: the Rosa with olive oil, provolone, mascarpone, red onion, rosemary and toasted pistachios. 1011 S. Perry St. (509) 290-6047. southperrypizzaspokane.com.

Fire Artisan Pizza The feel at Fire is sleek, minimalist and modern with big, black-and-white prints punctuated with rustic touches such as exposed brick walls and reclaimed wood.

The wood-fired crusts feature a dusty char flavor. Look for the salty-sweet Gordy with gorgonzola, mozzarella, provolone, dates and balsamic reduction. Or, try Honey Badger with rosemary, red chili flakes, gorgonzola, pecorino, Italian salami and honey. The Thai is another favorite with sweet chili sauce, mozzarella, provolone, serrano peppers, chicken, green onions, cashews, cilantro and Sriracha. One of the best parts: there are two locations, one in downtown Spokane and another in downtown Coeur d’Alene. 517 Sherman Ave. in Coeur d’Alene. (208) 676-1743.fireartisanpizza.com. 816 W. Sprague Ave. (509) 413-1856. firepizzaspokane.com.

Piccolo Kitchen And Bar It might be located in a nondescript gas station strip mall, but this cozy, hole-in-the-wall artisan pizza place has plenty of charm. The decor seems to follow the “Portlandia” school of design – “Put a bird on it!” – and feels whimsical yet not over-the-top. Influences are Italian and just a little hipster. The blue-tiled, wood-fired oven is as beautiful as it is functional, and the charred, thin-crust pies it yields come in creative combinations.

The Ladieu is topped with charred grapes, shallot, goat cheese, port reduction, herbed chicken, spinach and ricotta cream. The Thai Peanut features Brussels sprouts, carrot, baby bok choy, peppers, jalapeno and coconut-marinated chicken. The Brasato comes with huckleberry barbecue sauce, braised beef, bacon, mozzarella, pineapple, jalapeño, shallots and cilantro.

21718 E. Mission Ave. in Liberty Lake. (509) 926-5900. piccolopizza.net.

Iron Goat Brewing Pizza goes great with a pint, and this spacious, industrial-feeling spot in downtown Spokane makes both.

Favorites include the Head Butt IPA and Spicy Banh Mi with chili aioli, pulled pork, serrano peppers, cilantro, Sriracha and green chili sauce. Also right up there: the Thai – with peanut sauce, chicken, roasted red peppers, chili sauce, sesame seeds and crushed peanuts – and the Dates with olive oil, goat cheese, arugula, prosciutto, balsamic vinegar and, of course, dates. Plus, there’s always a special, which keeps things interesting. 1302 W. Second Ave. (509) 474-0722. irongoatbrewing.com.

The Boiler Room Come for pizza, linger on the patio for a craft cocktail or two. This newer establishment on Spokane’s North Side is modern and minimalist with an industrial edge.

Pizza is wood-fired. Happy hour features specials on swill as well as pies. 6501 N. Cedar Road. (509) 863-9213.

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boilerroompizza.com.

Embers By The Lake Wood-fired pizza is served on wooden boards at this popular and casual spot at Hauser Lake. The open-concept, family-friendly dining room is anchored by a fireplace. Blankets are provided for those who opt to sit outdoors. Patio seating features romantic lake views accented with strings of lights. Pizza is hearty and gourmet. 12008 N. Woodland Beach Drive in Hauser.

(209) 262-8219.

Pete’s Pizza Build your own one-, two- or three-topping pizza at Pete’s, which bills itself as the “Calzone King.” Pies come in small, medium and large. And, of course, customers can always add more toppings. Sauces are marinara, garlic, barbecue, ranch and pesto. Cheeses are mozzarella, cheddar, feta, provolone and ricotta. Toppings include meatballs, salami, bacon, anchovies, broccoli, artichoke hearts, pepperoncini, sun-dried tomatoes, roasted red pepper and sliced egg. Pete’s Combo features pepperoni, Canadian bacon, sausage, mushrooms, black olives, green peppers, onion and pineapple. But the calzones – Hawaiian, Spicy Hawaiian, Chicken Cheddar Deluxe, Chicken Bacon Ranch, Roasted Garlic Chicken, Pete’s Favorite (with ricotta and meatballs) and more – enjoy a cult following. 821 E. Sharp Ave. (509) 487-9795. 2328 W. Northwest Blvd. (509) 326-1900. petesspokane.com.

Honorable Mention The Beer Buddies at Bennedito’s Pizza are downright addictive. Order them as an appetizer to split with friends and try – just try – not to order another basket and fill up before the pizza comes. These little dough balls – gone in two or three bites – are smothered in butter and topped with Parmesan. They come in white or wheat for $5.99 and are perfect for dipping. Sauces include red tomato, pesto and ranch. A serious problem is loading up on them, and then not having room for pizza, which features a thicker, chewier crust and has kind of a cult following around these parts. The original location opened in 1996 and, for many, Bennidito’s serves up a side of nostalgia as well as melty, cheesy goodness. Plus, there’s a wide selection, plus hot and cold sandwiches, sides and salads.

On the South Hill: 1426 S. Lincoln St. (509) 455-7411. benniditos.com. Brewpub: 1909 E. Sprague Ave. (509) 290-5018. benniditosbrewpub.com.

LISTED IN THE TOP 10 PIZZERIAS IN SPOKANE*

Wood fired pizza from a hand formed oven. salads • appetizers • beer • wine Patio dining with a gorgeous view of the Spokane River & downtown. *by the Spokesman Review

www.VeraciSpokane.com 509-389-0029 | Open Daily 11am-9pm | 1333 W. Summitt Parkway

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Sunday, December 10, 2017

The Spokesman-Review

BRUNCH BEST BETS Adriana Janovich

THE SPOKESMAN-REVIEW

Brunch is the best.

Part breakfast, part lunch and savory as well as sweet, the casual, leisurely late-morning meal lets you sleep in.

That’s one of the loveliest things about it.

Well-rested and relaxed, you’re ready to celebrate the end of a long week with one of the most diverse and decadent arrays of menu items – from hearty egg dishes to pancakes, crepes and cinnamon rolls that feel more like dessert than a main dish.

Laid-back, boozy and better with friends or family, brunch is generally observed on Saturday or Sunday – when most people have the day off. Another perk: day-drinking – even, um, midmorning-drinking – is perfectly acceptable. So spots with bottomless beverages are preferable.

No special occasion is required.

However, Easter and Mother’s Day are a couple of the most popular brunch holidays. With both of them around the corner, here’s a look at a dozen of the best brunch spots in Spokane.

Luna 5620 S. Perry St. – Brunch is served Saturday and Sunday at this longtime South Hill establishment with a contemporary and elegant French farmhouse chic look and feel. Start with beignets to share before opting for one of all sorts of egg dishes – eggs Florentine, eggs Benedict, crab Benedict, chilaquiles, smoked salmon scramble – or a hearty sandwich such as the $17 Luna burger with Kobe beef, bacon, balsamic onions, white cheddar and mustard aioli on a brioche bun. Mimosas aren’t bottomless, but you can get them by the carafe for $28. When the weather’s warm, sit outside on the vine-covered patio. Call (509) 448-2383. www.lunaspokane.com

Historic Davenport Hotel 10 S. Post St. – Spokane’s signature Sunday brunch buffet features a chocolate fountain, carved-to-order prime rib, cheese, charcuterie, seafood, housemade

JESSE TINSLEY/THE SPOKESMAN-REVIEW

A generous pile of shrimp cocktail is part of the Davenport Hotel Sunday brunch in downtown Spokane. desserts and bottomless mimosas or sparkling wine. If more booze is required, consider tacking on a trip to the build-your-own Bloody Mary bar for $10.

Otherwise, brunch is $49.95 per person or $21 for children 6 to 12. (Children under 6 eat for free.) Large parties are welcome.

Reservations are encouraged. The price goes up to $64.95 per person for adults for special event brunches, including Mother’s Day, Easter, Father’s Day and Thanksgiving. Sit in a spacious gilt ballroom or enjoy the elegance of the restored 1914 lobby while sitting at a table by the fireplace. Brunch runs from 10 a.m. to 1 p.m. on Sunday. The last seating is at 12:45 p.m. Call (509) 789-6848. www.davenporthotel collection.com

Chaps 4237 Cheney-Spokane Road – Tucked away in the Latah neighborhood near the base of Eagle Ridge development, this popular café and bakery offers ample portions of modern American comfort food. The ambiance is eclectic farmhouse

with a whimsical, modern-vintage vibe, accented with sparkly chandeliers, antique cake stands, chalkboards and Mason jars. Come hungry, and nosh on a generous almond croissant while waiting for the café’s signature custard-style baked oatmeal, omelets, array of other egg dishes, three kinds of French toast – blueberry muffin, bananas foster, regular – and more. When the weather’s warm, opt for sunlit seating in the garden out front. Call (509) 624-4182. www.chapsgirl.com

Italia Trattoria 144 S. Cannon St. – This modern Italian restaurant in the heart of historic Browne’s Addition becomes very busy for brunch on Saturday and Sunday. It’s especially busy during warm-weather weekends, when the dining room’s roll-top doors open onto South Cannon Street and seating in the sunny courtyard becomes particularly popular. Start with zeppole, or Italian doughnuts, and one of the special brunch libations – from Alps

coffee with hazelnut liqueur and whipped cream to a pomegranate Bellini, scratch-made Bloody Mary, mimosa with fresh orange juice and Prosecco, or Good Morning Sunshine with gin, Aperol and fresh orange juice. Move on to brioche French toast, baked eggs with crispy polenta or the hearty farmer’s breakfast with white bean-and-tomato ragu, housemade Italian sausage and fried eggs.

Other offerings include eggs Benedict, eggs Florentine Benedict, a Caprese omelet, Italian frittata and spaghetti. Call (509) 459-6000. italiatrattoriaspokane.com

Bruncheonette 1011 W. Broadway Ave. – This newer brunch spot just north of the Monroe Street Bridge and Kendall Yards offers a clean and contemporary vibe with chalkboards and succulents and, perhaps the best part, brunch seven days a week.

Brunch is all they do at Bruncheonette.

See BRUNCH, K25

Spokane, Wash. / Coeur d’Alene, Idaho

Sunday, December 10, 2017

sweeter side, find sourdough and ricotta pancakes, brioche French toast and a Dutch baby with charred mandarin oranges candied lemon peel butter, powdered sugar and maple syrup. Call (509) 392-4000. theblackbirdspokane.com

BRUNCH

Continued from K24 That includes cinnamon-brown sugar waffles with vanilla whipped cream, biscuits and gravy, hearty corned beef or verde hash, chilaquiles with smoked tomato salsa, and bacon pancakes topped with candied walnuts, bourbon butter and maple syrup. Look, also, for chicken and waffles, chicken-fried steak, Monte Cristo French toast and the signature $12.50 tamale waffle with green onion, cheddar, spiced shredded beef, cherry tomatoes, pickled jalapeno, lettuce and crema. Call (509) 443-5968. www.coupleofchefs.com/ brunchonette

The Yards Bruncheon 1248 W. Summit Parkway – This place is light, bright and beachy – with black-and-white tiled floors, aquamarine-colored walls and mid-century modern-inspired tables, chairs and booths. Open daily in Kendall Yards since early 2014, this contemporary American diner specializes in brunch. Menu items are a mix of modern twists on classic breakfast and lunch dishes – including an array of omelets, three varieties of eggs Benedict, cinnamon roll and buttermilk pancakes, corned beef hash, biscuits and gravy, huevos rancheros and breakfast tacos, fajitas and a burrito. Starters include fresh apple doughnuts and avocado toast. On the savory lunch side, there’s a variety of sandwiches, such as the $12.99 Brunch Burger on a French toast bun with beef, bacon and egg. On the sweeter side, there’s a bacon-maple waffle with pecan butter and maple syrup, wild huckleberry pancakes and a Dutch baby with lemon, butter and powdered sugar. Call (509) 290-5952. theyardsbruncheon.com

Ruins

KATHY PLONKA/THE SPOKESMAN-REVIEW

Alene Lepekhena prepares the pineapple tower in the kitchen at The Davenport in Spokane on April 8.

Downriver Grill 3315 W. Northwest Blvd. – Located along the main drag in the Audubon neighborhood, this contemporary upscale eatery features brunch on weekends.

Reservations are recommended. So are the Gorgonzola criss-cross-cut fries with fresh herbs and black pepper.

There’s a half-page of boozy brunch beverages – from a French 75 to the signature Bloody Mary. Mimosas are $8; refills are $4. They come in the traditional orange-juice-and-sparkling-wine combination as well as grapefruit or cranberry-orange – and more. Start with

825 N. Monroe St. – Chef-owner Tony Brown is difficult to pin down. He changes his dinner menu about once a week, and it’s no different for brunch at his cozy art deco diner just north of the Monroe Street Bridge.

Brunch is Sunday only, and specials usually riff off of the previous week’s offerings. Dishes are eclectic, creative and made from scratch. Call (509) 443-5606. www.facebook.com/ruins.spokane/

Luigi’s 245 W. Main Ave. – This longtime Italian restaurant in downtown Spokane – it’s been here since 1988 – recently started offering Sunday brunch. Hours are 10 a.m. to 2 p.m. The cost is $24.95 for adults, $19.95 for seniors and $15.95 for children 12 and under. Children under 5 eat for free. Offerings include an omelet bar as well as eggs cooked to order, a carving station, pastries, desserts and a salad bar with fruit, Waldorf and pasta salads. Brunch comes with sparkling wine or a mimosa.

Reservations are recommended. Call (509) 624-5226. www.luigis-spokane.com/.

Old European LIZ KISHIMOTO/THE SPOKESMAN-REVIEW

The Downriver Grill features this hash with house-braised corned beef, smash-fried herb potatoes, red peppers, grilled bread and two eggs.

Central Food 1335 W. Summit Parkway – The first restaurant to locate in Kendall Yards serves up a spectacular view with its brunch, best enjoyed on the patio overlooking the Centennial Trail, Spokane River and downtown skyline. Menu items include an eclectic mix of American and Asian-inspired dishes. Look for a red miso scramble with scallions and a cucumber salad, Korean pork sandwich with turmeric onions and Sriracha mayo, and bibimbap with kimchee, tri-tip beef, pickled onions, spinach, jasmine rice and over-easy egg. There’s a hearty breakfast gumbo and smoked pork shoulder hash, both topped with an over-easy egg. The Pacific Northwest lentil bowl features golden beets, spinach, lentils and more. And, on the sweeter side, try the honey-bourbon-pecan-butter French toast. Call (509) 315-8036. eatcentralfood.com

Page 25

housemade croissant doughnuts. Other sweet-side menu items include chai-spiced pancakes and spiced apple French toast bread pudding. There’s a variety of egg dishes and sandwiches, including a Southwest scramble with guacamole, pico de gallo, tortillas and chorizo; breakfast Reuben with corned beef, scrambled eggs and sauerkraut on marbled rye; and the McD.R.G. with avocado, tomato, basil, an over-easy egg, Parmigiano Reggiano and pancetta on a corn souffle. The California Benedict comes on the same souffle with peppered bacon, avocado, grilled tomatoes, poached eggs and Hollandaise sauce. Leaning more toward lunch? Opt for the $14.50 Chipotle Barbecue Burger with bacon, caramelized onion, roasted garlic aioli and Gorgonzola.

Make it more breakfast-y by adding a fried egg for $2.

Call (509) 323-1600. downrivergrillspokane.com

Blackbird Tavern and Kitchen 905 N. Washington St. – This contemporary restaurant with a Southern twist specializes in smoky, filling fare and generous portions. Located in the historic Broadview Dairy building just north of downtown and done in red, black and white, Blackbird pays homage to executive chef Molly Patrick’s Georgia roots. Look for cheddar grits with smoked brisket or shrimp and a poached egg, biscuits and brisket gravy, burnt ends hash and toad in a hole with sourdough bread, sage-and-juniper bacon and a fried egg. On the

7640 N. Division St. – This restaurant specializes in breakfast and lunch. So, brunch. And, it’s open seven days a week. Start with the Danish aebelskivers, which come in original, blueberry or sausage and Havarti, or a combination, and are based on a family recipe that Grandma Marie brought to America from the Old Country in 1908. On the sweeter side, there’s coconut macadamia nut French toast with bananas, whipped cream and coconut syrup. On the savory side, opt for steak and eggs, Hungarian goulash or German potato pancakes with sausage, applesauce and sour cream.

Look, also, for Swedish crepes, Dutch babies, no fewer than seven kinds of eggs Benedict and 11 omelets, and stuffed French toast or hotcakes with sausage, bacon or ham and scrambled eggs. Call (509) 467-5987. oldeuropeanbreakfast.com. Or, visit the Spokane Valley location at 517 N. Pines Road, (509) 891-7662, or in Post Falls at 1710 E Schneidmiller Ave., (208) 777-2017.

Serving patrons since 2006

4237 S. Cheney Spokane Rd. 509.624.4182

Award winning Breakfast, Lunch and Dinner

Happy Hour Martinis • Bakery w w w. c h a p s g i r l . c o m

w w w. f a c e b o o k . c o m / C h a p s C r u s h

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Sunday, December 10, 2017

The Spokesman-Review

TYLER TJOMSLAND/THE SPOKESMAN-REVIEW

A steak is seen cooking at Spencer’s Steakhouse in Spokane .

STEAK JOINTS Adriana Janovich

THE SPOKESMAN-REVIEW

Get a knife. It’s steak night.

Hopefully, the meat cuts like butter.

Because, whatever you did before you got here, you most definitely didn’t order it well done.

Thick, rich and tender, meaty, juicy and seared to perfection, naked or saucy, or dressed with a pile of buttery mushrooms or tangy blue cheese or melted onions or all or some of the above, there is no substitute for a well-prepared cut of quality beefsteak.

Here’s where to go for steak in Spokane.

Churchill’s Steakhouse The refined dining room of this downtown steakhouse is reminiscent of those you might find in Chicago or New York City – and unmatched in this region.

Come here, especially if money is no object, for a luxurious dinner in an elegant setting with an award-winning wine selection. Churchill’s offers high-quality steaks, ranging from $36 for a 10-ounce top sirloin to $65 for a 28-ounce porterhouse. A 16-ounce bone-in tenderloin steak is $62. An 8-ounce filet mignon is $48.

Embellishments include a 12-ounce

Maine lobster tail at market price and sauteed crab meat with asparagus and bearnaise sauce for another $18.

Additional toppings – caramelized sweet onions, peppercorn cream sauce, blue cheese crumbles, bacon, bearnaise sauce – are $5 each. Expect table linens and hospitality, even in the wood-lined basement lounge, where the experience is a little more casual and a professional piano player adds to the ambiance every night of the week. 165 S. Post St. (509) 474-9888. churchillssteakhouse.com.

See STEAKS, K27

Spokane, Wash. / Coeur d’Alene, Idaho

Sunday, December 10, 2017

STEAKS

Continued from K26

Masselow’s Steakhouse Start with a drink in the lounge, set around a contemporary fire feature in the lobby just outside the intimate, dimly lighted restaurant. A sepia-toned portrait of namesake Chief Masselow watches over the dignified dining room where guests can make a selection from the extensive wine list while getting lost in the deep, private booths. Start with a $15 cheese plate that includes honeycomb from Green Bluff or carpaccio of prime tenderloin with capers and cracked pepper for $12. Steaks run from $38 for a 12-ounce New York to $110 for a 40-ounce porterhouse meant for two. Sauces – bearnaise, peppercorn demi-glace, bacon-Gorgonzola, horseradish aioli, house steak – are another $3 each or three for $6. Additions include a giant prawn for $5 to a lobster tail at market price. Add a Dungeness-and-red-crab cake for $14. Northern Quest Resort and Casino, 100 N. Hayford Road in Airway Heights. (509) 481-6020. masselows.com.

Wolf Lodge Inn Unleash your inner cowboy at this Wild West-inspired spot, legendary around these parts for its rustic interior done in wood, stone and leather – you’ll see a saddle or two – as well as its history. Located about 8 miles east of Coeur d’Alene, Wolf Lodge was established in 1939 as a convenience store and became a steakhouse in the 1970s.

The steaks are cooked over a tamarack fire, giving them a distinctive flavor, and they run from $23 for the Lil’ Dude, a 10-ounce baseball cut sirloin, to $46 for the Rancher, a 16-ounce ribeye paired with a 16-ounce sirloin for a full 32 ounces of steak. The Ranch Hand is 8-ounces of filet medallions topped with sauteed mushrooms and green onions for $30. Add a side of trout for $11 or a side of salmon for $12. Entrees are served with the soup of the day, choice of potato or veggie, bread and beans. 11741 E. Frontage Road, Coeur d’Alene. (208) 664-6665. wolflodgecda.com. Note: There’s a sister location in Spokane: Wolf Creek Steakhouse, 104 S. Freya St. (509) 535-8972. wolflodgespokane.com

Clinkerdagger One of the signature dishes at this longtime Spokane establishment, opened more than 40 years ago, is the rock salt roasted prime rib, served with mashed

TYLER TJOMSLAND/THE SPOKESMAN-REVIEW

Spencer’s Steakhouse is seen this summer in Spokane.

center cut sirloin to $42 for the 16-ounce Wooden Boat Cut prime rib. The prime rib also comes in 14- and 10-ounce portions. A specialty here is the tangy biergarten sauce on the 14-ounce $36 ribeye or 8-ounce $41 filet mignon.

Additions include sauteed mushrooms for $6, pan-seared scallops for $15 and 5-ounce Maine lobster tail for $18.

Upgrade the baked potato for $2.50 to get apple wood-smoked bacon, green onion and cheddar. 1514 N. Marina Drive, Coeur d’Alene. (208) 664-2922. cedarsfloatingrestaurant.com

Max at Mirabeau potatoes, seasonal veggies and horseradish. It comes in two kinds of cuts – regular for $37 or the Clinkerdagger’s Cut for $45 – slow-cooked with herbed butter and finished under high heat to develop the crust. Look, also, for filet mignon with smoked mushrooms and truffle oil, mashed potatoes and brandy-mustard sauce for $42 or $49, or the grilled apple-wood smoked sirloin with fries, mustard-garlic aioli and grilled tomatoes for $32. Look, also, for surf-and-turf dinner combos for $40 to $56. The darkened dining room overlooks the Spokane River, providing diners with spectacular views of rushing water. At the Flour Mill, 621 W. Mallon St. (509) 328-5965. clinkerdagger.com.

Spencer’s for Steaks and Chops This traditional hotel steak and chop house features prime and natural cuts aged between 21 and 28 days. They run from $44 for a filet mignon to $82 for a porterhouse meant for two. Steaks are prepared in a 1,600-degree-infrared broiler. Add-ons include house steak sauce for $3, a half-pound of Alaskan red king crab legs for $18 and a North Atlantic lobster tail at market price. The Six Onion Soup, topped with a layer of Gruyere cheese, receives rave reviews.

Look, also, for a comprehensive wine list.

At DoubleTree by Hilton Hotel Spokane City Center, 322 N. Spokane Falls Court.

(509) 455-9600. doubletree3.hilton.com

This contemporary upscale hotel restaurant offers a variety of cuts – from an 8-ounce, hickory-rubbed baseball cut top sirloin with mashed potatoes, smoked onion and port demi-glace to a 14-ounce ancho chili-rubbed ribeye steak with mashed potatoes and huckleberry-herb butter. There’s a 12-ounce New York peppercorn steak, too, as well as a 10-ounce center-cut filet mignon and filet mignon medallions with a Dijon-Madeira demi-glace and pan-seared Gorgonzola gnocchi. Add-ons include a shrimp skewer, steamed asparagus, Gorgonzola and frizzled onions, wild mushrooms with Madeira and herb butter, Dungeness crab with bearnaise sauce, Alaska king crab legs and Maine lobster tail. 1100 N. Sullivan Road, Spokane Valley. (509) 922-6252. maxatmirabeau.com

Satay Bistro Known, as its name suggests, for satays as well as tapas and pasta, this Coeur d’Alene restaurant offers a high-end wine list – a spiral staircase leads to the wine cellar with seating for private parties – as well as a small but high-quality selection of steaks. Start with brie baked in puff pastry with red grapes, cocktail crackers and a cognac-and-raisin drizzle. The bistro steak features an espresso rub, cranberry-pomegranate reduction and portobello risotto. Look, also, for a

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bourbon blueberry tenderloin featuring thyme-and-pepper-rubbed medallions, whipped potatoes and baby vegetables.

The filet mignon is 10 ounces and comes with a Fontina-and-Yukon-gold gratin.

2501 N. Fourth St., Coeur d’Alene. (208) 765-2555. sataybistro.com

Clover Opened in 2012, this cozy restaurant tucked into a turn-of-the-century Craftsman-style bungalow near Gonzaga University isn’t a traditional steakhouse.

But its 8-ounce chili-rubbed tri tip with wheat berries and wild mushrooms for $32 and 12-ounce rib-eye is aged – in house and served with truffle butter, charred leek puree and tri-color, herb-roasted potatoes – aren’t to be overlooked. 913 E. Sharp Ave. (509) 487-2937. cloverspokane.com

Wild Sage American Bistro This intimate downtown restaurant specializes in high-quality Inland Northwest fare, including regionally raised Kobe beef. Look for flank steak from Snake River Farms with chimichurri, ancho chili aioli and roasted new potato salad for $34 as well as the $39 filet of sirloin with roasted new potatoes, crispy leeks, seasonal greens and Gorgonzola tallow. 916 W. Second Ave. (509) 456-7575. wildsagebistro.com

Dave’s Bar and Grill Come here when you’re craving steak that won’t break the bank. This popular spot, known for its friendly service and down-home feel, offers specials every night of the week. Expect cuts from $12.99 – for a 6-ounce sirloin Saturday – to $18.99 – for a 12-ounce ribeye Thursday and 12-ounce prime rib Monday and Wednesday. Look, also, for a 16-ounce T-bone steak with salad and fries for $19.99, among other options.

12124 E. Sprague Ave. (509) 926-9640. davesbarandgrill.com

BEST VEGGIE BURGER

The Cedars Floating Restaurant Watch guests arrive by boat at this floating eatery, buoyed by some 600,000 pounds of Styrofoam encased in concrete.

Founded in 1965 where Lake Coeur d’Alene becomes the Spokane River, the Cedars has long been a popular destination dining experience. It features a comprehensive wine list and an array of steaks – ranging from $23 for an 8-ounce

401 West Main Ave 509-747-3946 hillsrestaurantandlounge.com

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Sunday, December 10, 2017

The Spokesman-Review

JESSE TINSLEY/THE SPOKESMAN-REVIEW

Mike Britton, who owns Mike’s Old Fashioned Donuts, on East Sprague Avenue in Spokane Valley, cuts maple bars from dough during the morning rush hour in July 2014.

DOUGHNUTS Adriana Janovich

THE SPOKESMAN-REVIEW

You know you want one.

Doughnuts are difficult to resist. It really doesn’t matter what kind: old-fashioned, fritter, cake, cruller, glazed, cream, jelly.

A doughnut is better than no doughnut, and a dozen is better than one. They’re cheaper that way, too.

Better get there early. The early bird gets the doughnut.

Many doughnut shops around these parts close by noon or 12:30 p.m. – or whenever they run out, which can be even earlier, in some cases as early as 8 or 9 a.m. A couple of shops close at 3 p.m.

But, if you don’t mind driving to Idaho, for late risers and afternoon or night-time cravings, Gross Donuts is open 24 hours.

Here are some of the best doughnut

shops – grocery stores not included – in and around Spokane.

Mike’s Old Fashioned Donuts This popular old-fashioned shop is super kid-friendly, supplying dough for little ones to entertain themselves by making their own “doughnuts.” But, if you snooze, you lose. There’s no sleeping in for folks who want to get their hands on Mike’s doughnuts. The shop is open from 6 a.m. to noon. One of the cool things about it is there really is a Mike.

And you’re likely to see him if you stop by. Mike Britton has been in business since 2000 and at this particular location since 2015. There’s a different featured doughnut – or two – daily. The crullers,

fritters and maple bars get rave reviews.

9219 E. Sprague Ave., Spokane Valley.

(509) 926-7385.

Casual Friday Donuts Open in 2014, this gourmet doughnut shop sports a modern-vintage look.

(Think reclaimed wood and chalkboards.)

Doughnuts are kept behind glass on the countertop, and there’s plenty from which to choose. Look for MOAD, or the Mother of All Doughnuts, Casual Friday’s own version of the famed Cronut, as well as an exceptionally big and fluffy Boston cream doughnut, maple bar, maple-bacon bar, chocolate Butterfinger round, glazed See DOUGHNUTS, K29

Spokane, Wash. / Coeur d’Alene, Idaho

Sunday, December 10, 2017

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DOUGHNUTS Continued from K28

ring, old-fashioned, cruller and more.

Counter seating lines the front window overlooking busy North Division Street.

Espresso drinks are also on the menu.

Doughnuts that don’t sell by closing time get donated. 3402 N. Division St. (509) 328-1764. casualfridaydonuts.com

Retro Donuts Opened in October in the Pinewater Plaza strip mall in north Spokane, this newer doughnut shop has about 40 flavors of doughnuts, including a Canadian-Bacon-Pineapple fritter, maple bar with an entire slice of caramelized brown-sugar pepper bacon on top, triple chocolate old-fashioned and more. Retro Donuts makes special-occasion doughnut cakes, too. There’s no espresso but the drip bar in a corner of the front counter offers a special house blend from 4 Seasons Coffee Co. Retro Donuts is a nut-free facility. Doughnuts that don’t sell by closing time get donated. 10925 N. Newport Highway. (509) 315-9502. rdonuts.com

Scrumdiddilyumptious Get here early. These doughnuts go fast. The shop closes at 12:30 p.m. but it isn’t unusual to find it’s sold out way before then – like at 11 a.m. The cheery spot, located at the corner of a small strip mall, offers assorted doughnuts for $1.25 to $2.50. There are coffee and espresso drinks, too. 1201 N. Barker Road, Spokane Valley. (509) 924-5129.

Donuts to Go Get here even earlier. These doughnuts go even faster. This small doughnut shop, located next to a marijuana retailer and discount smoke shop on busy North Division Street, opens at 5 a.m. and is routinely sold out by 9 – sometimes even as early as 8. 7009 N. Division St. (509) 467-6403.

Davis Donuts “Never make permanent decisions on temporary feelings.” Quotes like this one – along with “baker needed” and gems from Albert Einstein, Mark Twain and Tom Brady – grace the readerboard in the front of this shop. That’s just one of the things it’s known for. Davis Donuts makes its own version of the Cronut called the Dav-sant. For Fat Tuesday, it offers paczki, a Polish staple. And, “If you like it when your bacon touches your pancakes then you’ll love this donut,” manager Heather Young said about the maple bacon bar. 2520 N. Fourth St., Coeur d’Alene. (208) 664-1701.

JESSE TINSLEY/THE SPOKESMAN-REVIEW

Blueberry cake doughnuts sizzle in the fryer at Mike’s Old Fashioned Donuts.

Krispy Kreme Doughnuts The Original Glazed Doughnut, which celebrated 80 years this year, enjoys a cult following. But there are more than 50 kinds of doughnuts and doughnut holes at this national chain, which was established in North Carolina in 1937 and has a location in Spokane Valley. It’s fun to watch the doughnuts being made in the open kitchen. While standing in line, customers can see doughnuts move past them on the conveyor belt. Look for chocolate glazed, powdered strawberry filled, glazed lemon filled, custard filled, lemon Kreme cake, glazed Kreme filled, chocolate iced Kreme filled and more.

15401 E. Indiana Ave., Spokane Valley. krispykreme.com

Gross Donuts Don’t be scared. Gross just happens to be the owners’ surname. And in terms of price – most are 99 cents – and accessibility – it’s open 24 hours a day – Gross Donuts wins. There are two locations in Idaho – one in Post Falls and another in Coeur d’Alene – and both are spacious, clean and airy.

Doughnuts-for-here are served in black plastic baskets. Look for apple-filled bear claws, oversized triangles filled with apricot, chocolate-frosted doughnut rounds stuffed with chocolate mousse, fritters and more – including some stuffed with peanut butter, chocolate chips and Reese’s candies. There’s coffee and espresso, too. Post Falls: 1603 E. Seltice Way, Suite C. (208) 777-0900.

Coeur d’Alene: 445 W. Cherry Lane.

(208) 930-4099.

“This place is the best!” - Zoe “You really have something amazing here!” - Jay

“YUMMY!” - Raini

The chocolate frosting on the Boston creme was AMAZING.” -Cassie

“Stupid Good!”

- Ned “Absolutley Delicious!”

“...omg...omg... awesome plus... they are stunning and delicious...” -Aussie Deb

- Chelsea

“The ice cubes for coffee are made of coffee #GameChanger” - Ashley

Hayden Donut House Custom orders – such as doughnuts for weddings or birthday parties – are welcome at this small, family-run doughnut shop, which was established in Hayden in 2005. Find examples of recent special orders on the shop’s Facebook page. Of course, smaller orders are welcome, too. Look for seasonal specials sporting fun, holiday-themed decorations.

8761 N. Government Way, Hayden. (208) 635-5288.

Fresh Baked · Pour-Over Coffee · Ice-Cold Milk & Juices Surprises · Smiles 10925 N. Newport Hwy. Spokane, WA • 509-315-9502 (behind Frank’s “famous” Train Car Diner)

#retro_donuts

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Sunday, December 10, 2017

The Spokesm

TACOS

Adriana Janovich

THE SPOKESMAN-REVIEW

Tacos are delightful finger foods, perfect all year round but especially in summer, on a patio, where it doesn’t matter if you drop anything. The half-moons, enveloped by soft corn or flour tortillas, are folded around all sorts of fillings – from shrimp or fish to shredded chicken or pork or carne asada. They’re typically topped with fresh cilantro, onion and lime, but often include shredded cabbage, a few radish slices or chunks, maybe some guacamole or salsa or both. They can get messy, especially if they’re generously stuffed.

Even so, you’ll want to order two or three of these hand-helds and – of course – a freshly made margarita with real lime juice to wash them all down.

Here are some of the best places to get tacos in the Inland Northwest.

Brasas offers $2 tacos that are better than many local sit-down, eat-in restaurants. The meat is thoughtfully prepared. Spend an extra buck on the tri-tip tacos; the beef is marinated for 24 hours and smoked for four, imparting a nice, rich smoky flavor.

The al pastor (marinated pork) and carnitas (slow-cooked shredded pork) tacos are full of flavor, too. They come with onion, lime and cilantro, but customers can doctor them up with other sauces and toppings, too, for an extra 50 cents. And, Ivan Guitron will hand-deliver your tacos to you while you wait in the nearby brewery with a Three Channel IPA or Gingersnap Stout. Find Las Brasas from 11 a.m. to 7 p.m. Monday through Friday at Downdraft Brewing Co., 415 W. Seltice Way, Suite A, in Post Fall. (208) 819-2577. lasbrasasmexicangrill.com

De Leon Foods Grocery and Deli

Part Mexican grocery store, part Mexican bakery and part Mexican This food truck is based on a family lunch counter, this establishment is a haven for all things taqueria that opened about 20 years south-of-the-border. Go for the Taco ago. When the proprietor and chef died unexpectedly about 14 years ago, Tuesday special: four tacos – two the business shuttered. The youngest shredded chicken, two carnitas – for of the two sons, Ivan Guitron, $5.99. There also are fish tacos, steak launched this food truck less than a tacos and tacos de birria (that’s year ago “in loving memory of” his shredded beef here) – as well as father, Juan Manuel Guitron. Las combination plates with rice and beans and, of course, soft corn tortillas. De Leon’s makes its own.

That bears repeating: De Leon’s makes its own tortillas, which is rare around here. Customers can buy them by the bagful along with De Leon’s own tortilla chips, tamales and salsa. De Leon’s has two locations, plus it’s launching a taco bar in north Spokane later this month. It hasn’t opened yet, otherwise it would be on this list, too.

102 E. Francis Ave. (509) 483-3033.

15530 E. Sprague Ave. (509) 926-5009.

ADRIANA JANOVICH/THE S-R deleonfoods.net.

Three tacos from the Las Brasas Mexican Grill food truck in Post Falls: La Michoacana al pastor, carne asada and carnitas.

The small tacos at this spacious,

Las Brasas Mexican Grill

A selection of tacos from Borracho Taco and Tequileria in Spokane. welcoming, colorful place are $2 each, but the small corn tortillas that hold them together aren’t made here. The large tacos cost $3.50 a piece, but the bigger corn tortillas they come in are made on site. Carnitas and carne asada

are favorites. Tripe tacos are 25 cents more. A platter of two with rice and beans is $9.95; a platter of three costs a dollar more. Birria here means goat, and platters of seasoned meat with rice and beans and tortillas come in

small for $10.95 and large mural of the Virgen de G watches over the room fr double front doors. There the back – casa del tequil a glass case with Mexican

man-Review

e for $15.95. A other meats. 9907 E. Sprague Ave., Spokane Valley. (509) 926-8251. uadalupe rom above the e’s a bar in La Plaza de Mexico la – as well as The warm, crispy tortilla chips with n chorizo and salsa at this casual, family-friendly

Spokane, Wash. / Coeur d’Alene, Idaho

Sunday, December 10, 2017

$13.95. On a recent Taco Tuesday, they were on special for $11.99. There are fish tacos, too, featuring battered and deep-fried cod with pico de gallo. A 22-ounce horchata – sweet, refreshing – is $3. The umbrella-covered patio overlooks the busy thoroughfare that is East Sprague Avenue. Come for dinner, sit outside, watch the sun set, and try to pretend you’re in the likes of Sayulita. 9420 E. Sprague Ave., Spokane Valley. (509) 924-3959. laplazademexico.com

Tacos El Sol Don’t let its location – on the edge of a parking lot in downtown Spokane – deter you. This taco truck offers up lovely little street-style tacos for just $1.75. That’s right: you can get three of them for lunch for less than the price of a large latte. And you should, too.

Even though the corn tortillas aren’t made in house – er, in truck? – they are just right: not too salty, not too greasy, not too stuffed. Plus, they’re a great value. (Tongue tacos cost more.

So does the mix of beef and Mexican sausage.) And customers can doctor them up themselves with hot, mild or guacamole sauces or pico de gallo. The only downside is – unless you want to eat them standing at the counter – you have to take them to go. 401 W. Sprague Ave. (509) 216-2554. facebook.com/TacosElSol

Tacos Camargo This popular taco truck, known for its street-style tacos and other authentic Mexican fare, can typically be found in the parking lot of Harvest Foods in Spokane Valley weekdays during lunchtime, generally from 11 a.m. to 4 p.m. But, it gets busy with catering jobs this time of year, so check Facebook or call ahead just to make sure it’s open. 14515 E. Trent Ave. (509) 822-1939. facebook.com/ SpokaneCamargo

the most traditional styles of Mexican tacos, feature skirt steak, with salsa, cilantro, ranchero cheese, rice and refried beans for $11.50. 1227 S. Grand Blvd. (509) 455-7117.

Patty’s Tacos Patty’s has kind of a cult following.

Find the truck, known for its street-style tacos and other authentic Mexican menu items, in the parking lot of the Walmart Supercenter in Spokane Valley around lunchtime.

5025 E. Sprague Ave., Spokane Valley.

(509) 217-2504.

Atilano’s Mexican Food This Inland Northwest chain of Mexican fast food restaurants – some 1,300 miles from Mission Beach – promises “San Diego’s Best Burritos.”

The burritos here are big and cheap.

So are the tacos. They’re $2.65 each or, $1.50 for a mini. And they’re loaded.

Can’t finish? Not a problem. A roll of aluminum foil is provided along with plastic forks. Help yourself. Atilano’s offers all of the usual taco fillings to choose from, and the vibe is fun and festive. Expect to hear boisterous Mexican pop music in a brightly painted spot, popular with high school and college students. Multiple locations. atilanos.com

Taqueria Fiesta Brava Service is fast and friendly at the small but super-clean, bright and colorful casual establishment, where the owner will often be the one to greet and serve guests. Tacos are $2, and chips and salsa are complimentary. Plus, they sell Mexican Coke, sweetened with cane See TACOS, K58

Fiesta Mexicana COLIN MULVANY/THE SPOKESMAN-REVIEW

restaurant are addictive. But don’t fill up on them. Fill up, instead, on the tacos. The carne asada taco plate features three of them – garnished with cilantro, onion and ranchero cheese – along with rice and beans for

This bright and cheerful spot opened on Spokane’s South Hill in 2002 and has become a popular neighborhood eatery. There’s often a wait for a table, especially on Thursday, Friday and Saturday nights.

It’s very family-friendly, includes a mix of booth and table seating, tiled floors, and kitschy parrot-shaped holders for the salt-and-pepper shakers. The tacos al carbon, one of

LIZ KISHIMOTO/THE SPOKESMAN-REVIEW

The taco asada and taco carnitas from Atilano’s.

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Sunday, December 10, 2017

The Spokesman-Review

KATHY PLONKA/THE SPOKESMAN-REVIEW

For comfort food – the chicken vegetable lasagna from Lasagna’s-On-Ya.

CRAVING COMFORT FOOD Adriana Janovich

THE SPOKESMAN-REVIEW

The last couple of weeks can seem to last the longest.

Sure, the slush is melting, but – as we long for the freshness and lightness of spring – it still grows dark early in the evening and remains cold at night.

Throw-blanket season persists.

These final gray and dreary days of winter’s last gasp call for comfort – more precisely, comfort food, those high-carb dishes often associated with childhood that warm your belly and your mood.

Home-cooked is usually preferred.

But, if it sounds even more comforting to let someone else do the cooking, here’s a list of dishes and spots to consider.

Macaroni and cheese Manito Tap House, 3011 S. Grand Blvd., offers two kinds for grown-ups – green chili and blackened – for $12 each as well

as a $5 version on the kids’ menu. The littles’ serving is basic: noodles, butter and cheddar or Pecorino-Romano sauce. For adults, the dishes get fancier. The green chili mac comes in mild, medium and hot, and features roasted jalapeño and anaheim peppers, chicken, bacon, panko bread crumbs, cilantro, and jack and cotija cheese. The blackened mac includes chicken rubbed with housemade blackening seasoning and bacon. On the web: manitotaphouse.com.

Its sister restaurant, The Blackbird Tavern and Kitchen, 905 N. Washington St., serves up a side of truffle mac ‘n’ cheese for $7.50 with Fontina and smoked shoulder bacon. On the web: theblackbirdspokane.com.

The $8 side of Cougar Gold macaroni and cheese at Churchill’s Steakhouse, 165 S. Post St., is hearty enough to make for a

meal on its own. It’s simple but satisfying, and spotlights Washington State University’s signature rich white cheddar cheese. On the web: churchillssteakhouse.com.

Grilled cheese Meltz Extreme Grilled Cheese, 1735 W. Kathleen Ave. in Coeur d’Alene, specializes in gourmet grilled cheese, starting with the Classic Kid Comfort – with a choice of cheese and bread as well as additional cheeses, meats or toppings, if desired – to the Pork Belly Banh Mi, featuring provolone, pepperjack, slow-roasted red pepper-bacon, pork, pickled daikon and jalapeño, cucumber-cilantro-lime aioli and sweet chili sambal. Other top-selling sandwiches are the Cubano, Rooben See COMFORT FOOD, K33

Spokane, Wash. / Coeur d’Alene, Idaho

Sunday, December 10, 2017

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COMFORT FOOD Continued from K32

Evolooshun and Wingz twist. On the web: www.meltzextreme.com.

At the Satellite Diner and Lounge, 425 W. Sprague Ave., grilled cheese is served on thick egg bread with soup, salad, beer-battered or crinkle fries or hasbrowns. With pesto, it’s a dollar more.

With ham, it’s $2 more. On the web: www.satellitediner.com.

Chicken and waffles The Yards Bruncheon, 1248 W. Summit Parkway, specializes in modern American breakfast, lunch and brunch. Its rendition of this classic features honey butter, maple syrup, pickled peppers and slaw for $13.99.

On the web: theyardsbruncheon.com.

Nearby, Bruncheonette, 1011 W. Broadway Ave., does boneless chicken and cinnamon-brown sugar waffles with bourbon butter and maple syrup for $13.

On the web: www.coupleofchefs.com /brunchonette.

Crafted Tap House and Kitchen, 523 Sherman Ave. in Coeur d’Alene, offers a $15 towering super-stack that it refers to as the Rockafella Ya’ll. It features green onion Belgian waffles, buttermilk fried chicken, an egg, black pepper bacon, whipped cream, huckleberry fool sauce and housemade blueberry, fennel seed and black pepper syrup. On the web: www.craftedtaphouse.com.

If you want to skip the waffles and just get fried chicken, consider Chicken-N-Mo, 414 1⁄2 W. Sprague Ave., which specializes in Southern-style chicken, catfish and ribs.

Chicken dinners run from $8.89 to $16.39.

Or, get chicken by the piece – from two to eight pieces, from $4.89 to $23.99. On the web: chicken-n-more.com.

Southern comfort The Blackbird Tavern and Kitchen, mentioned above, as well as Casper Fry, 928 S. Perry St., both offer smoky, Southern-inspired menus, full of filling and satisfying fare. Molly Patrick, executive chef at both The Blackbird and Manito Tap House, grew up and started her culinary career in Georgia, and her roots influence her cooking. Casper Fry executive chef Mike McElroy cooked in Texas and Louisiana for decades before returning to his hometown of Spokane to continue his culinary career. On the web: casperfry.com.

Chicken pot or shepherd’s pie Prospectors Bar and Grill, 12611 N. Division St., offers all kinds of dishes that Mom used to make – from grilled cheese

JESSE TINSLEY/THE SPOKESMAN-REVIEW

The Yards, a breakfast-lunch restaurant in Kendall Yards, serves a chicken-and-waffles dish. and tomato soup to liver and onions, meatloaf, country-fried steak and pork chops. Its thick and rich chicken pot pie, on the Gold Pan Menu, includes carrots, celery and peas enclosed in pastry crust.

On the web: www.prospectors spokane.com.

The $11.95 shepherd’s pie at O’Doherty’s Irish Grille, 525 W. Spokane Falls Blvd., features ground beef, peas, onions and seasoned brown gravy topped with mashed potatoes and cheese.

Get a half order for $9.95. On the web: www.odohertyspub.com/.

Or, opt for the Stilton pie at Manito Tap House. Puff pastry envelops braised beef short ribs, roasted carrots and onion, smashed fried potatoes and cheese in this hearty $17 dish.

Poutine Gravy, cheese and fries? OK. The Yards Bruncheon serves its breakfast version with eggs, sausage gravy, sharp cheddar, candied bacon and green onions over fries for $11.99.

At night, try the new $12 poutine on the evening menu at Brooklyn Deli, 1001 W. First Ave. It’s definitely big enough to split or share with the entire table. On the web:

www.brooklyndeli spokane.com.

Lasagna Lasagna’s-On-Ya lets customers enjoy different varieties of this classic Italian dish in the comfort of their own homes while professionals do the prep. Lasagna is available in two to 12 servings at this take-and-bake shop, 521 E. Holland Ave. On the web: lasagnasonya.com.

And for dessert ...

Salted Chocolate Chip Cookies. Batch Bakeshop in West Central makes these little gems with just a slight twist to classic chocolate chip cookies. They’re topped with a sprinkling of salt, and that makes all the difference. The bakery doesn’t keep regular retail hours. But customers can find them in cookie jars of other local businesses, including Atticus Coffee and Gifts, 222 N. Howard St., which regularly gets batches. Spaceman Coffee, 228 W. Sprague Ave., gets them every Monday.

The Broadway branch of Indaba Coffee, 1425 W. Broadway Ave., regularly gets batches, too, but switches up the kinds.

Ice cream Comforting even when it’s cold out? You

bet it is. Sweet and creamy, ice cream is a treat all year, even in winter. And there’s a whole bunch of places to go for it.

Here are a few favorites: Abi’s Artisan Ice Cream, 112 N. Fourth St. in Coeur d’Alene, which makes all of its offerings from scratch in-house in a nut-free facility; Brain Freeze, 1230 S. Grand Blvd. and 1238 W. Summit Parkway, known for flavors such as Malties Falcon and Cakey Dough; Mary Lou’s Milk Bottle, 802 W. Garland Ave., a charming diner and ice cream counter built in 1935 to resemble an old-fashioned milk bottle; The Scoop, 1001 W. 25th Ave.; which makes its ice cream on site in small batches using liquid nitrogen; and Sweet Peaks Ice Cream, 108 N. Fourth St. in Coeur d’Alene, a small, family-run chain of ice cream shops based in Montana.

Pie Cyrus O’Leary’s award-winning pies are made in Airway Heights and available at many local grocery stores. The line of pies grew out of the brand’s signature restaurant, which opened in downtown Spokane in 1981. The pie plant opened six years later, and frozen pies were added in 1996. The restaurant closed in 2011. On the web: www.cyruspies.com.

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SALADS Adriana Janovich

THE SPOKESMAN-REVIEW

Salads in summer just make sense.

Refreshing and light yet also filling, they satisfy without weighing down, offering cooling cuisine for sultry summer days and nights. Fresh leafy greens and crunchy veggies are – at once – snappy and bright and totally chill.

Here are 12 signature salads to help you get through the last sweltering days of summer.

Sesame-crusted seared ahi salad at Mizuna This salad, inspired by Asian flavors, features medium-rare ahi that cuts like butter. The chunks are rolled in black sesame seeds and sit atop a bed of baby spinach with shredded carrots, cucumber rounds, pickled ginger and a miso-sesame vinaigrette. This combination is refreshing and filling but not too heavy. It comes in whole or half orders on both the lunch and dinner menus. The dining room offers high ceilings, dim lighting and exposed brick walls. From May through September, choose to sit at one of the tables set up in the adjacent lovely little alleyway, set off with wrought iron gates and illuminated with romantic strings of lights. 214 N. Howard St. (509) 747-2004. mizuna.com

Seafood cobb salad at Hay J’s Bistro This little gem of a restaurant is set in a rather unlikely location – a gas-station strip mall in Liberty Lake – but don’t let that stop you from enjoying its array of gourmet salads, including the popular seafood Cobb. It features grilled gulf prawns, langoustine and blackened ahi atop a bed of mixed greens with bacon, avocado, Gorgonzola, cucumber, tomato and hard-boiled egg dressed with Gorgonzola vinaigrette. And it isn’t the only excellent salad offering at the bistro, named in honor of the chef’s two children, Haley and Jackson. The Ladieu features wild greens, candied pecans, red grapes, red onion, goat cheese and huckleberry vinaigrette. The Rocket features arugula, Dijon vinaigrette, hard-cooked egg, bacon, scallion,

FILE/THE SPOKESMAN-REVIEW

The Broadway Pea Salad is served at Clinkerdagger restaurant in Spokane.

Parmesan and pepitas. Dinner reservations are recommended. 21706 E. Mission Ave., Liberty Lake. (509) 926-2310. hayjsbistro.com

Chicken panzanella salad at Downriver Grill Cubed bread adds heft and texture to this vibrant Italian-inspired offering, forever linked to the Old Country’s thrifty practice of using up leftovers.

Traditionally, panzanella was made with day-old or stale bread. Here, grilled bread is used – along with butter lettuce, tomato, fresh mozzarella, roasted red peppers, kalamata olives and portobello mushrooms. They’re all tossed with a housemade lemon-feta-avocado

vinaigrette that lends a zesty creaminess to this popular dish. Located along the main thoroughfare in Spokane’s Audubon neighborhood, Downriver Grill is contemporary upscale eatery focused on seasonal, local offerings. 3315 W. Northwest Blvd. (509) 323 1600. downrivergrillspokane.com

Brussels sprout and kale salad at Steelhead Bar and Grille The enormous offering of leafy greens and sliced Brussels sprouts is tossed with apple cider vinaigrette, apples, candied walnuts and blue cheese. Whole and half orders are available. And chicken, shrimp or smoked steelhead can be added for another $5. Go for the namesake and add

the smoked steelhead, making this hearty, crunchy salad even more filling. The dining room at this downtown Spokane restaurant features exposed red brick walls, high ceilings and a casual and comfortable atmosphere. During warmer months, opt to sit in the alley that the Steelhead shares with Mizuna. 218 N. Howard St. (509) 747-1303. steelheadbarandgrille.com

Crab Louis at the Palm Court Grill The Historic Davenport Hotel in the heart of downtown Spokane claims the Crab Louis salad as its own creation. The See SALADS, K35

Spokane, Wash. / Coeur d’Alene, Idaho

Sunday, December 10, 2017

round. Wash it all down with one of the many brews on tap at this casual, comfy and cool neighborhood eatery in the heart of historic Browne’s Addition. 1931 W. Pacific Ave. (509) 363-1973. wedonthaveone.com

SALADS

Continued from K34 hotel has been serving the Louis, also spelled Louie, since it opened in 1914.

According to the menu, its signature salad was “created and made famous a century ago for Louis Davenport by Chef Edward Mathieu.” In his book “The Life of a Chef,” Mathieu includes a recipe for his special Louis dressing, made with mayonnaise, horseradish, ketchup and Worcestershire sauce. The salad features lettuce, tomatoes, hard-boiled eggs, crab, lemon and the special dressing. It’s “loaded with tender Dungeness crab and still served according to the original recipe – with a dash of contemporary spice,” the menu says. Its exact origins are actually uncertain, according to a quick Google search. The Wikipedia page for Crab Louis notes both Spokane and San Francisco as the possible birthplace.

Either way, the Palm Court Grill –with seating in the hotel’s gilded atrium that doubles as the lobby – is one of the most romantic restaurants around town. 10 S. Post St. (509) 789-6848. davenporthotelcollection.com

Broadway pea salad at Clinkerdagger This signature salad is as much as a Spokane institution as the restaurant itself. Clink’s has been a Spokane favorite for more than 40 years. And during those decades this dish has gained somewhat of a cult following. It’s creamy, with a hint of white pepper, but water chestnuts provide crunch. The vegetal flavor of the peas comes through. And so does, of course, the salty smokiness of the bacon.

Customers can make it at home if they like; Clink’s has shared the recipe with The Spokesman-Review. (Find a link in

Kale and Brussels sprout salad at Geno’s

ADRIANA JANOVICH/THE S-R

Smoked steelhead is added to a kale and Brussels sprout salad at Steelhead Bar and Grille for a hearty and filling entree. this story online.) When the weather’s warm, enjoy the refreshing salad on the patio. Clink’s has one of the best Spokane River views around. 621 W. Mallon St. (509) 328-5965. clinkerdagger.com

Roasted corn pasta salad at The Elk People come to The Elk for the roasted corn pasta salad, which is served as a side with sandwiches and other entrees. But the way folks rave about it, you’d think the Reuben – or Smash burger or Santa Fe chicken, pulled pork or lamb sandwich – was the side and roasted corn pasta salad was the main. It’s creamy and tangy and, of course, offers the sweet and smoky flavor of roasted corn – which tastes a little like a summer picnic all year

The signature salad at this casual University District pub features kale in a more manageable state than most.

Instead of larger pieces of torn leaves, it’s thinly sliced along with the Brussels sprouts, making for a verdant, crunchy and easy-to-eat entree. There’s a creaminess to it, too. This comes from a classic vinaigrette dressing paired with Parmesan and almonds. So it somehow feels both healthful and decadent. And it comes in whole and half sizes. Geno’s, part of the same local family of restaurants that includes The Elk – you can get that famed roasted corn pasta salad on the side here, too – aims to keep prices affordable for the neighborhood crowd, which includes lots of students from nearby Gonzaga University. 1414 N. Hamilton St. (509) 368-9087. wedonthaveone.com

Power greens at Boots Bakery and Lounge This casual and eclectic cafe, coffee shop and bar offers an array of vegan and gluten-free dishes and baked goods along with espresso drinks and craft cocktails.

Order at the walk-up counter in front, then take a seat in a booth fashioned from vintage doors. The vibe is funky, mellow and whimsical. The Power Greens – earthy, bitter, spicy – are a mix of mustard, kale and chard. The salad is straightforward and zesty with a little crunch. In addition to leafy greens, seeds – sunflower and pumpkin – add texture.

But the real magic is in the creamy, tangy dressing. The secret ingredient is nutritional yeast, which lends a cheesy texture and flavor, giving the vegan dressing an unexpected creaminess.

Additional zing comes from lemon juice as well as granulated garlic. 24 W. Main Ave. (509) 703-7223. bootsbakery.com

Wild sage salad at Wild Sage American Bistro The signature salad at this downtown Spokane staple features sweet organic lettuce and fresh goat cheese crumbles along with toasted Oregon hazelnuts. Of course, one of the Inland Northwest’s iconic ingredients is featured, too – the vinaigrette is a huckleberry-balsamic.

Reservations are recommended at Wild Sage, which bills itself as “comfortable fine dining” – lives up to that claim. Try not to fill up on the complimentary – and completely wonderful – mini popovers with honey-lavender butter. And save room for the legendary coconut cake. 916 W. Second Ave. (509) 456-7575. wildsagebistro.com

Insalada mista at Twigs Bistro and Martini Bar This popular salad features romaine and baby spring greens tossed with sweet and crunchy candied walnuts, dried cranberries and a red wine vinaigrette.

Gorgonzola crumbles add a salty tang and creamy texture. This salad comes in whole and half sizes. Twigs, a locally based chain, has multiple locations including the Wandermere restaurant with an expansive patio overlooking a water feature and the downtown restaurant on the second floor of River Park Square with views of the shopping center’s atrium as well as downtown core. twigsbistro.com

W. 525 Spokane Falls Blvd.

(509) 747-0322 Spokane's # 1 Irish Pub -Traditional Irish Fare and great spirits!

TAKE YOUR FAMILY TO IRELAND THIS HOLIDAY SEASON!

Use our Private Room for your Irish Christmas Party.

Stop on by, stand on the bar or sing a song.

Located close to the Mall and close to Santa.

Come in before or a er your Christmas shopping.

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Sunday, December 10, 2017

The Spokesman-Review

VEGAN VARIETY

for vegans. 1730 E. Sprague Ave. (509) 536-6073. viendongspokane.com.

Vegan ice cream or sorbet at The Scoop The Scoop usually offers a vegan ice cream and sorbet every day. The ice cream shop is tucked away in a quiet residential area of the South Hill and is a gem worth finding. Owner Jennifer Davis said, “Every batch starts from scratch. We start with coconut milk, salt, sugar and gently mix to incorporate. Then we measure the liquid nitrogen into a pitcher and pour it directly into the bowl, hitting the coconut cream and immediately freezing it.” Shortly after purchasing the ice cream shop, Davis discovered she was lactose intolerant. She said she really wanted to develop a coconut-based offering that’s as creamy as possible. The flavors change daily. The Caramel Cashew is highly recommended.

Using coconut milk and coconut sugar, Davis was able to formulate a velvety, rich caramel for this recipe. 1001 W. 25th Ave. (509) 535-7171. thescoopspokane.com.

Story and photos by Margaret Albaugh FOR THE SPOKESMAN-REVIEW

I’m a Bay Area girl. I married an Air Force guy, and we moved to Oklahoma, where I once asked a waitress if there was anything vegan.

She said, “I’ll check with the bartender.

Can I see your ID first?”

Oklahoma was an adventure but not in my preferred culinary ways. I’ve been vegan for more than six years now and vegetarian long before that.

When we moved to Spokane, we had a tough time adjusting to the separation from our friends and community, but we were delighted to find the variety in vegan offerings.

I have my favorites and rarely go for the spicy dishes, but I seem to find more and more offerings every season. Here are some of the best vegan plates at 14 of my favorite spots to go for vegan food in Spokane.

Boozy brownie, pumpkin waffle at Boots Bakery and Lounge This brownie is dense but moist and offers a strong flavor of cocoa. The sauce that pours over the top is sweet and helps balance the bitterness.

If you pop in during the morning, you can catch one of the Boots employees grabbing a copious amount of alcohol to bring to the kitchen as they ready the sauce. The signature fudgy squares are finished with caramel whiskey, chocolate vodka and Tia Maria. Silken tofu contributes to the dessert’s fine but chewy texture.

For a treat without the booze, get to Boots early on a weekend and grab a pumpkin waffle. The line can be long, but it is so worth the wait. Customers can watch as workers make their waffles in front of the long and narrow, eclectic and laid-back bakery, bar and cafe. The chai “butter” melts all over the waffle and completes the experience. Boots also serves 100-percent pure maple syrup, which comes in a dish on the side. 24 W. Main Ave. (509) 703-7223. bootsbakery.com.

MARGARET ALBAUGH

The banh mi at Ruins on North Monroe Street is bright, fresh and tangy.

Barbecue tofu and banh mi sandwiches and bean-beet burger at Cascadia Public House There’s been a lot of talk in vegan circles lately about Cascadia’s sandwiches, especially the barbecue tofu, which uses Small Planet tofu, comes on a bun from Alpine Bakery and is stuffed with onion straws, creamy rice-vinegar slaw and barbecue sauce from Fletcher’s, a local sauce company. The sauce is sweet and tangy, and the sandwich is packed.

The banh mi also uses Small Planet Tofu, which is finished in Cascadia’s in-house curry-inspired sauce. The sandwich is decked with rice-vinegar slaw, cucumber, jalapeno, cilantro and vegan chipotle aioli on a baguette.

Look, also, for the bean-beet burger, made from scratch using pinto beans and beets. It comes on a bun stacked with butter lettuce, tomatoes, red onion, cilantro and vegan chipotle aioli.

Chef and co-owner Justin Oliveri, a vegan himself, said he’s spent years perfecting the recipes in his own home. “I used to live in Portland for six years which really opened my eyes to vegan options,” he said. Brand new: vegan nachos with housemade cashew-based vegan queso.

6314 N. Ash St. (509) 321-7051. cascadiapublichouse.com.

Jalapeño and tequilaglazed crispy wheat gluten at Mizuna Despite the jalapeño, this crispy

wheat-gluten dish isn’t spicy at all. The flavor is savory, robust and rich, and the texture is similar to duck. The exterior is just slightly crispy, and when you bite into it, it pulls apart and is slightly chewy. The side of rice that comes with it helps balance the stronger flavors of the wheat gluten. 214 N. Howard St. (509) 747-2004. mizuna.com

Pad pak and mussamun curry at Our Thai House Our Thai House usually has a busy influx of college kids so try to get there early since they don’t take reservations.

The staff is friendly and can tell you exactly what can or can’t be made vegan.

Often, it is the sauce itself which might contain shrimp paste or fish. Pad pak features a sweet and salty broth. It’s full of vegetables, such as broccoli, baby corn, mushrooms and carrots. The mussamun curry comes in a huge bowl with potatoes, onion and peanuts in a coconut milk-based curry sauce. And customers can add tofu to either of these dishes. 1415 N. Hamilton St. (509) 487-4237.

Ourthaihouse.netwaiter.com.

Vegan Pho at Vien Dong This vegan pho has a delicate flavor, savory but also sweet, balanced by cilantro.

Topped with snow peas, carrots, onion, broccoli and tofu, this dish is also very satisfying. The broth isn’t overwhelmingly salty the way some restaurants can make it.

And the staff here is knowledgeable about what constitutes vegan and how to customize most of the dishes on the menu

Barbecue tofu and banh mi sandwiches at Ruins Located just across the Monroe Street Bridge on the north side of the Spokane River, Ruins is easy to miss – but shouldn’t be. These sandwiches are wonderful, and the chefs at Ruins have extensive vegan cooking experience and are very accommodating. “Two of us were longtime vegetarians – and, for a while, vegan – so we know how hard it is to really trust what you’re getting at a restaurant. I remember being so frustrated at the lack of options when dining out. So many stir-fries! So, we definitely try our best to offer something for everyone. It might not say vegan, but like I said, we are always willing to make a guest feel welcome,” said chef and owner Tony Brown. The barbecue sauce for the barbecue tofu sandwich is made in house and has a touch of heat to it. The aioli for the banh mi is made with silken tofu, nutritional yeast and Sriracha. Ruins uses the same sauce for the slaw in the barbecue tofu sandwich, which helps balance the sweetness in the barbecue sauce. The sandwich bread is soft and chewy, which can make all the difference in the experience. 825 N. Monroe St. (509) 443-5606.

Furu broccoli and savory tofu at Gordy’s Sichuan Cafe Gordy’s is a quiet little restaurant on the South Hill. Its authentic Sichuan flavors stem from former owner, Gordy Craft, who studied under a master chef in California.

The furu broccoli features broccoli and carrots stir-fried in a fragrant tofu sauce.

See VEGAN FARE, K37

Spokane, Wash. / Coeur d’Alene, Idaho

VEGAN FARE Continued from K36

The savory tofu includes pressed tofu, bell peppers, leeks and cabbage in a sweet bean sauce. The menu makes it easy for patrons to find dishes that can be made vegan, as each dish is annotated with the options for gluten-free, vegetarian or vegan. 501 E. 30th Ave. (509) 747-1170. gordysspokane.com.

Vegetarian combination plate at Queen of Sheba The combo plate comes with four different dishes on one giant plate surrounding authentic Ethiopian flatbread called injera. Injera, which is meant to wrap the food as you eat with your hands, has a somewhat sour taste and a spongy texture – both which complement the dishes really well. 621 W. Mallon Ave., Suite 426. (509) 328-3958. queenofshebaspokane.com.

The $3 dinner and peanut tempeh wrap at Main Market Co-op When I heard about the new $3 dinners on Thursday nights I had to go try it. I love that Main Market offers this. For $3, customers get to pick an entrée – there’s usually one vegan version – and a side. On a recent Thursday, offerings included meat sausages and vegan sausages with a side of baked beans. The vegan option tends to run out first, so get there early. Also rave-worthy: the peanut tempeh wrap, which is a staple in the deli case. It’s quick, easy and filling. I enjoy it grilled, but I’ve heard it is good cold, too. 44 W. Main.

(509) 458-2667. mainmarket.coop.

Herbivore burger at Huckleberry’s Natural Market Huckleberry’s has a really nice selection of vegan and vegetarian options. Its new digital menus make it really easy to locate options that suit special dietary needs. My favorite is the herbivore burger with vegan mayo, onions, lettuce and the option of a tempeh or a Celebration roast or patty from Field Roast. I like both Field Roast options best. Huckleberry’s also has a black bean burger, which I get from time to time, but the Herbivore is my go-to. 926 S. Monroe St. (509) 624-1349. huckleberrysnaturalmarket.com.

Any pizza at Allie’s Vegan Pizzeria and Cafe Everything from the pizza dough to chevre-style vegan cheeses are

Sunday, December 10, 2017

meticulously crafted. Not so meticulous is the Hot Mess Pizza, an accidental creation by owner and vegan Atania Gilmore’s future son-in-law and head chef Chadwick Aufderhar. The pizza, loaded with Allie’s vegan macaroni-and-cheese, fried faux-chicken crumbles, vegan buffalo ranch dressing, hot sauce, red onions and soy cheese, is a huge favorite – and it’s no question why. The flavors meld wonderfully. Gilmore’s vegan cheeses take up to four days to complete. While the Hot Mess includes soy cheese, most of Gilmore’s vegan cheeses are cashew-based.

She starts by grinding the cashews then adding salt, coconut oil and culture. (The smoked chévre-style vegan cheese uses smoked cashews.) As for the crust, Gilmore said, “In my mind, the crust had to be a New York-style crust. Just absolutely delicious. Pizza dough is only four ingredients, so it’s all about the process. We let it sit 48 hours. It’s called cold fermentation. Some batches we let go another two to four days which changes the flavor, almost more like sourdough. We use that for breadsticks and flatbreads.”

For the Italian pizza, she pairs the sweetness of red bell peppers with savory Italian vegan sausage. And, if you can make it over the weekend, stop in for brunch and try the French toast featuring Gilmore’s hand-crafted baguettes or biscuits-and-gravy with her housemade biscuits. 1314 S. Grand Blvd. (509) 321-7090. alliesvegan.com.

Asian bean burger, vegan macaroni-and-cheese, and pretzel with vegan cheese at Saranac Public House Saranac has a great variety for vegans, including the Asian bean burger made from scratch using black beans, onions, bell pepper and jalapeño. You can get it with vegan cheese, which is also made in-house.

The vegan macaroni-and-cheese and pretzel with vegan cheese share the same cheese sauce. The sauce is made in-house and is savory with just a hint of sweetness.

Saranac differentiates its cashew-based vegan cheese from other restaurants through the use of smoked paprika and smoked salt. 21 W. Main Ave. (509) 473-9455. saranacpublichouse.com.

Vegetable ramen at Nudo This bowl comes packed with cabbage, carrots, onions, corn, bean sprouts, bamboo, tomato and sweet potato. The vegan noodles are made in Seattle then transported to Nudo’s two locations.

Downtown: 818 W. Sprague Ave. (509) 290-5763. North Spokane: 9602. N. Newport Highway. (509) 467-0292 or (509) 467-0650. nudoramen.com

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Dave’s Bar & Grill Dave’s bar and grill The Valley’s Original Neighborhood Bar & Grill since 1989.

Our halibut fish and chips are beer battered and made to order.

We were VOTED in the TOP 4 Best Places to get fish and chips in Washington state!

And in the top 10 in Spokane for best steak in town!

So if you have never had the pleasure please stop in some time.

We have the friendliest service in town.

SEE YOU SOON. Bring your Appetite your going to need it.

Serving breakfast, lunch and dinner 7 days a week from 6am to 10 pm.

12124 E Sprague (Sprague & Pines) Spokane Valley ● 509-926-9640

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Sunday, December 10, 2017

The Spokesman-Review

BAKERIES Adriana Janovich

THE SPOKESMAN-REVIEW

You know it when you smell it.

The buttery sweetness that fills the air seems to offer a little bit of a sugar rush all by itself.

Next comes the difficult part: how to choose a bakery?

Here are a dozen sweet spots to consider.

TYLER TJOMSLAND/THE SPOKESMAN-REVIEW

miFlavour Wife-and-husband Ella and Maximus Piskun are the driving forces behind this new and contemporary Spokane bakery, which focuses on high-end, scratch-made, creative cakes and cookies.

There’s no storefront yet – they’re still looking for a permanent storefront and bake shop – but the Piskuns have been taking orders since launching miFlavour’s website in January. Look for French macarons, one of miFlavour’s signature items, as well as mousse cakes, biscotti, brownies, bars, cupcakes, croissants, scones and Pavlova. Some of miFlavour’s creations are available at Huckleberry’s Natural Market, Main Market Co-op, Rocket Market, Chocolate Apothecary and AndKup coffee shop. (509) 426-5596. miflavour.com

Batch This charming West Central bakeshop specializes in scratch-made wedding and special occasion cakes and treats with all kinds of creative flavor combinations.

Vanilla bean is the most popular cake flavor. Fillings include salted caramel, seasonal fruit, lemon curd, dark chocolate ganache and Mexican hot chocolate ganache with a bit of a kick from cayenne, chipotle, cinnamon, anise and clove. Mika Maloney founded Batch in 2011, baking out of rented kitchen space.

She moved into her brick-and-mortar location in 2014 after a successful Kickstarter campaign. While the sweet little neighborhood shop is no longer open for retail, it can be rented for small parties and meetings. 2023 W. Dean Ave. (509) 413-3759. www.batch-bakeshop.com

Common Crumb Artisan Bakery This downtown bake shop, located inside the Saranac Commons building, specializes in European-style breads and pastries. Look for croissants, cream puffs, eclairs, pains au chocolat, palmiers,

Salted chocolate chip cookies are seen on at Batch bakeshop in Spokane. caneles, tarts and French macarons. Look, also, for baguettes and artisan bread loaves, biscotti, seasonal scones, chocolates and housemade marshmallows. Custom orders are available, too. Executive pastry chef Lynette Pflueger heads the bake shop, part of the family of establishments owned and run by the husband-and-wife restaurateurs Jeremy and Kate Hansen.

They include Sante Restaurant and Charcuterie, Hogwash Whiskey Den, Inland Pacific Kitchen and the newly opened Biscuit Wizard, also in Saranac Commons. Common Crumb features a walk-up counter and pastry case at the back of the common area. 19W. Main Ave. (509) 315-4948. commoncrumb.com

Chaps Diner and Bakery Tucked away at the edge of a parking lot in the Latah neighborhood near the base of the Eagle Ridge development, this

sweet spot offers an eclectic farmhouse feel and an assortment of buttery baked goods. Founded in 2006, Chaps is the kind of place where water is served in Mason jars. It’s been featured on Food Network and is a beloved brunch and breakfast spot. Dinner is served there, too – along with craft cocktails. A recent outpost, Paper and Cup, has opened in the Kendall Yards development; it has limited hours but serves up espresso drinks, sandwiches and plenty of pastries.

Chaps: 4237 Cheney-Spokane Road.

Paper and Cup: 1227 W. Summit Parkway.

(509) 624-4182.

Rockwood Bakery This spacious neighborhood bakery, cafe and coffee shop is filled with antiques and cozy nooks for studying, writing or meeting friends or clients.

Order at the counter and try not to hold up the line; there’s so much from which

to choose – quiches, cupcakes, croissants, cookies, loaf cakes, muffins, turnovers, scones, Danishes, bear claws and, of course, drip coffee and espresso drinks.

This is a place where people linger. Its location near Manito Park on Spokane’s South Hill also makes it a perfect spot to start or end a walk in the park. 315 E. 18th Ave. (509) 747-8691.

Boots Bakery and Lounge The cupcakes at this eclectic vegan and gluten-free bakery have a cult following.

So do the boozy brownies and pumpkin waffles with chai “butter.” Come here, also, for the chipotle corn pasta and power greens salad, espresso drinks or well-crafted cocktails. Opened in 2012 by longtime Spokane bartender Alison Collins and her husband, Arden Pete, this downtown spot – part coffee shop, part See BAKERIES, K39

Spokane, Wash. / Coeur d’Alene, Idaho

Sunday, December 10, 2017

assortment of hearty sandwiches, too, along with ample seating. 9910 N. Waikiki Road. (509) 468-2720. petitchatbakery.com

BAKERIES

Continued from K38

Rocket Bakery

cafe, part cocktail lounge – is recognizable by its aquamarine facade. Lights made from inverted blenders hang over the bar, where – if it’s your lucky night – bartender extraordinaire Avont Grant will be working. 24 W. Main Ave. (509) 703-7223. bootsbakery.com

This is where you go to get a big pink cookie. The frosted favorite – with a hint of almond in the icing – is one of the longtime bakery’s signature sweets. For 25 years, this locally owned cafe and coffee shop has been giving folks a place to gather, study and grab a quick bite. Look for assorted bagels and bagel sandwiches, quiche, cookies, scones, muffins, cinnamon rolls, loaf cakes and other pastries. Founded in 1992 by Jeff and Julia Postlewait, the local bakery chain has seven locations, each with its own vibe. Find locations online at rocketspokane.com.

Madeleine’s Cafe and Patisserie Look for almond croissants, pains au chocolat, macarons, shortbread, napoleons, tarts, gateaux and more at this modern, uncluttered and charming French-inspired downtown bake and coffee shop. Look, also, for Madeleine’s ever-popular Reuben, croque madame and croque monsieur sandwiches as well as an array of breakfast items, including a special cinnamon swirl French toast. This is the second iteration of the longtime downtown eatery; it moved a few blocks east from its original location about two years ago. 415 W. Main Ave. (509) 624-2253.

Cole’s Fine Foods Gluten-Free Bakery and Cafe This north Spokane bake shop and eatery is 100 percent gluten free. And offerings have expanded since the spot opened more than two years ago. For baked goodies, look for scones, cupcakes, cookies and cream puffs. Come in Saturday for cinnamon rolls. And allow three days when ordering special occasion cakes.

Cole’s also makes bread, bagels, rolls, biscuits, baguettes and take-and-bake pizza. Eating in is also an option. Dairy free and vegan options are also available. 521 E. Holland Ave., Suite 20. (509) 413-1739. colesfinefoods.com

Lefevre Street Bakery and Cafe Oversized cinnamon rolls greet customers from behind the counter at this bake shop and cafe, located in the heart of Medical Lake, southwest of Spokane.

Opened in spring 2016, Lefevre was founded by Kevin and Brenda Gerhart, the same couple who started Petit Chat Bakery in north Spokane. They sold that business about three years ago. At their newer establishment in Medical Lake, find scones, Danishes, pains au chocolat, croissants, coconut macaroons and French macarons, along with coffee and breakfast and lunch menus. 123 Lefevre St., Medical Lake. (509) 299-3843.

Petit Chat There’s an entire room devoted to displaying bread at this spacious bakery, cafe and coffee shop in North Spokane.

Pastry and More

COLIN MULVANY/THE SPOKESMAN-REVIEW

Cole’s Fine Food’s gluten-free salted caramel cupcake.

Multiple varieties of loaves are available.

Look, also, for plastic clam shells full of assorted cookies, cupcakes and muffins.

And that’s before you even get to the front

counter to place an order. In the pastry case, find croissants, fruit-and-cheese spiral Danish pastry “snails,” cream puffs, quiches and other baked treats. There’s an

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Page 39

Tucked away in an unassuming strip mall off Highway 95 is Pastry and More.

The shop offers a wide array of delightful cookies, delicious cheesecake, petit fours and birthday cakes to die for. It also boasts it’s home of the famous orange roll – the North Idaho version served at Beverly’s, not the Spokane version from the Spokane Club. 411 W. Haycraft Ave., Coeur d’Alene.

(208) 667-3808. www.pastryandmore.com.

Features editor Carolyn Lamberson contributed to this report.

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Sunday, December 10, 2017

The Spokesman-Review

PATIOS Adriana Janovich

THE SPOKESMAN-REVIEW

It’s difficult to imagine outdoor eating at this time of year, when the mercury is dropping dangerously close to freezing temperatures.

Summer is now a distant memory, and with it has gone any remaining opportunities for alfresco dining in 2017.

It’s never too early, however, to begin thinking ahead to the distinct allure of eating and drinking in the open air.

Foliage and water views – be it the lake or the river or even a manmade pond – enhance the experience, along with cozy cushions and nooks and strings of lights.

Here are some of the restaurants with the best decks and patios for outdoor eating and drinking in the Inland Northwest.

LAKES AND PONDS Cedars Floating Restaurant Watch guests arrive by boat at this floating eatery, buoyed by some 600,000 pounds of Styrofoam encased in concrete.

Founded in 1965 where the Spokane River meets Lake Coeur d’Alene, the Cedars has long been a popular destination dining experience. It features a comprehensive wine list, an array of steaks and seafood, classic American fare and outdoor seating in summer. 1514 N. Marina Drive, Coeur d’Alene. (208) 664-2922. cedarsfloatingrestaurant.com

KATHY PLONKA/THE SPOKESMAN-REVIEW

Customers enjoy the scenery at Central Foods in Kendall Yards in late July. seating area, open for lunch and dinner.

Favorites include fish and carne asada tacos. Look, also, for an array of salads, sandwiches, burgers, halibut-and-chips and pasta. Cav’s is 80 miles northeast of Spokane and 30 miles west of Sandpoint.

40 Vacation Court, Coolin, Idaho. (208) 443-2095. cavsresort.com

The Floating Restaurant

Tony’s on the Lake

Affectionately dubbed “the Floater” by regulars, Lake Pend Oreille’s only floating restaurant offers outdoor deck seating right on the lake. Open from Easter to mid-October, this local landmark serves lunch, dinner and Sunday brunch. Look for seafood, salads, burgers and regional fare; buffalo, steelhead, morels, huckleberries pepper the menu. It’s located about 20 minutes past Sandpoint.

47392 State Highway 200, East Hope.

(208) 264-5311. hopefloatingrestaurant.com

It’s separated from the lakeshore by the roadway. Still, it isn’t difficult to pretend the patio – with its strings of lights, rows of umbrellas and Italian-inspired cuisine – lies on the edge of Italy’s Lake Como. Start with house-pulled mozzarella, then move onto traditional Italian favorites such as osso buco, saltimbocca, top sirloin with gnocchi in Gorgonzola cream sauce, mushroom ravioli and an array of other pasta dishes. 6823 Coeur d’Alene Lake Drive in Coeur d’Alene. (208) 667-9885. tonysonthelake.com

Cavanaugh’s at Priest Lake The deck at this lakeside resort offers spectacular water views. “No extra charge for the sunset,” the website teases.

No reservations, either. Colorful umbrellas provide shade for the sun-filled

Hill’s Resort From the deck at this popular Priest Lake destination, guests can enjoy sweeping water views along with regional and modern American fare. Look for

burgers, tacos and sandwiches along with specialties such as wild game ravioli, stuffed salmon, chicken-and-morel linguini, smoked trout, huckleberry ice cream and huckleberry pie. The restaurant at Hill’s Resort, located some 80 miles north of Spokane, is open daily from mid-May through early October and Christmas through New year’s Day, and weekends most of the rest of the year. It’s closed during March and April. 4777 W. Lakeshore Road, Priest Lake. (208) 443-2551. hillsresort.com

Wandermere Twigs Bistro and Martini Bar The expansive patio at this location of the popular locally based Twigs chain overlooks a pond with a waterfall feature and landscaping. Sitting under the shade of the red umbrellas, it’s easy to forget the development sits in a parking lot alongside the busy north-south U.S. Route 395. Nosh on the restaurant’s signature fries or loaded waffle fries or Kalua pork or fish tacos. The ample menu also features pizza, salads, hand-helds, entrees and a selection of gluten-free options. 401 E. Farwell Road. Note: the Twigs location on Spokane’s South Hill

also sits near a – albeit much smaller – pond. 4320 S. Regal Road. (509) 443-8000. www.twigsbistro.com

Boar’s Nest Lakefront Bar and Grill This one-time road house and dance hall at Sadlmayer’s Resort on the tranquil shores of Spirit Lake was recently renovated. Today, the bar and gastro pub specializes in brisket, baby back ribs, ribeye steak, slow-smoked tri tip, pulled pork and pizza. There’s a full bar, too, and a dozen beers on tap, plus live music or karaoke on weekends and, always, spectacular lake views. Eagle sightings aren’t unusual. 7712 W. Spirit Lake Road, Spirit Lake, Idaho. (208) 623-3877.

Embers by the Lake Blankets are provided for those who sit outside at this casual pizza place at Hauser Lake. Patio seating features romantic lake views accented with whimsical strings of lights. Pizza is hearty and gourmet. 12008 N. Woodland Beach Drive in Hauser. (208) 262-8219.

See PATIOS, K41

Spokane, Wash. / Coeur d’Alene, Idaho

PATIOS

Continued from K40

Bardenay Restaurant and Distillery The patio overlooking the pond in the Village at Riverstone – with its shade sails and umbrellas – is a perfect perch for enjoying cocktails made with housemade spirits. Try the Basil Instinct with Bardenay’s own gin or a huckleberry lemon drop with Bardenay’s lemon vodka. Share a cheese board, calamari or popular bruschetta pomodoro before noshing on something heartier. Bardenday’s comprehensive menu includes an array of satays, soups, sandwiches, burgers, tacos and more. 1710 W. Riverstone Drive in Coeur d’Alene. (208) 765-1540. bardenay.com

Anthony’s at Coeur d’Alene The Coeur d’Alene location of this regional chain of seafood restaurants offers outdoor diners sweeping views of Riverstone Pond from its patio. Two outdoor fire places add to the ambiance at the restaurant, which opened last year. 1926 W. Riverstone Drive. (208) 664-4665. anthonys.com

RIVER Anthony’s at Spokane Falls Watch water rush over the rocky Upper Falls of the Spokane River from one of about two dozen tables on the patio at this popular seafood restaurant, tucked just past the Post Street bridge. This particular location of the regional chain overlooks Spokane’s iconic Riverfront Park as well as the river and falls. The four-course $21.95 Sunset Menu is popular. So is happy hour on the patio. 510 N. Lincoln St. (509) 328-9009. anthonys.com

Clinkerdagger The best two tables on this two-tiered patio are at the tail end of the uncovered section, where the cool breeze off the Spokane River is welcome on a hot summer’s day. If the flow is heavy, guests might even feel spray from the rushing water. It’s a long drop down. But from this perch, which juts out from the old Flour Mill, the views of the river, its bridges and Riverfront Park are spectacular. Seating is first-come, first-served, and it can fill up quickly, especially for happy hour. The top tier is covered, protecting guests from the sun and wind.

Clink’s has been a Spokane favorite for more than 40 years. Fare is classic American, with a mix of salads, seafood, pasta and surf-and-turf combination plates. The rock salt roasted prime rib is a signature dish. 621 W. Mallon St. (509) 328-5965. clinkerdagger.com.

No-Li Brewhouse Picnic tables and Adirondack chairs abound along the tranquil, tree-lined banks of the Spokane River behind this popular Spokane brewery and gastro pub. Have a beer or two and watch the river run. There’s plenty from which to choose, or get a sampler if you can’t decide.

The menu also includes fish tacos, cavatappi mac-and-cheese, salads, burgers and sandwiches, such as pulled pork and a Reuben. 1003 E. Trent Ave. (509) 242-2739. nolibrewhouse.com

Sunday, December 10, 2017

Le Peep This breakfast and lunch spot, part of a chain founded in Colorado more than 40 years ago, offers an expansive deck with great views of the Spokane River not far from its headwaters. The menu includes breakfast staples such as pancakes, crepes, combos, Benedicts, omelets and skillet breakfasts. 1884 W. Bellerive Lane, Suite 101, Coeur d’Alene. (208) 664-0404. lepeep.com

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downtown restaurant offers an intimate space for outdoor dining during the summer months. Enclosed by wrought iron fencing and illuminated with romantic strings of lights, this seating area evokes a sense of cafés in pedestrian-only streets in the historic hearts of European cities. It also feels somewhat secluded; tall downtown buildings act as barriers, offering a bit of privacy. 214 N. Howard St. (509) 747-2004. mizuna.com

Kendall Yards

The Grand Terrace Bar

West Summit Parkway winds through this growing development on the bluff overlooking the north bank of the Spokane River. The south side of the street is lined with eateries and drinkeries with sweeping views of the waterway, downtown skyline, Centennial Trail, and Monroe and Maple street bridges.

Central Food, the first restaurant to locate in the new neighborhood back in 2012, offers a cozy, orange umbrella-ed patio along with an eclectic mix of dishes with Inland Northwest and Asian influences and local and seasonable ingredients. 1335 W. Summit Parkway.

(509) 315-8036. eatcentralfood.com.

Nearby Veraci is one of the best wood-fired pizza places in town. Pies are Neapolitan-style with thin, charred, crispy crusts and a signature three-cheese blend: Romano, Parmesan and Mozzarella. 1333 W. Summit Parkway. (509) 389-0029. veracispokane.com.

Nectar Wine and Beer next door lets guests bring in pizza to enjoy along with some 300 wines and 100 beers in the retail section of the shop or 32 wines by the glass and 16 rotating beers on tap. 1331 W. Summit Parkway.

(509) 290-5239. nectarkendallyards.com

It almost seems like you can reach over and touch the top of the Clocktower from this perch atop the second-floor rooftop of the Davenport Grand Hotel in downtown Spokane. Take a seat on the collection of low-slung couches set around fire features and enjoy the view of Riverfront Park and downtown. There’s no table – couch? – service; it’s a walk-up bar. And it’s open late afternoons and evenings, weather permitting, through the summer season. 333 W. Spokane Falls Blvd. (509) 598-4200. davenporthotelcollection.com

GARDENS, NOOKS AND OTHER CRANNIES Luna Climbing plants and fragrant flowers help hide the traffic on 57th Avenue from the lovely, enclosed patio at one of the most romantic and best fine-dining restaurants in Spokane. Dishes are scratch-made.

Ingredients are local and regional; some come from as close as the garden out back. Expect an extensive wine list and mains such as grilled ribeye, pan-seared suck, locally raised pork chop, salmon, lacinato kale salad with shaved Parmesan and a creamy vinaigrette, and an array of wood-fired pizza. 5620 S. Perry St. (509) 448-2383. lunaspokane.com

Chaps When the weather’s warm, opt for sunlit seating in the grassy garden in front of this popular café and bakery, tucked away in the Latah neighborhood near the base of Eagle Ridge development. There’s plenty of greenery to shelter guests from the sights and sounds of the parking lot in the shopping complex where Chaps is located. Plus, there’s a sandbox for the kids. The ambiance – eclectic farmhouse chic, with a whimsical, modern-vintage vibe – is accented with an antique car and cake stands, chalkboards and Mason jars. 4237 Cheney-Spokane Road. (509) 624-4182. www.chapsgirl.com

Crafted Tap House and Kitchen Strings of lights illuminate the long and wide patio in front of this newer and popular gastropub in downtown Coeur d’Alene. Seating is a mix of tables and chairs as well as benches set around fire features, perfect for large groups of friends – or making new ones. Half of the patio is covered, and the overall vibe is hip, casual and relaxed. There are 50 beers on tap along with a half-dozen handhelds – think big burgers and oversized sandwiches – as well as an array of appetizers, salads and desserts. 523 Sherman Ave., Coeur d’Alene, (208) 292-4813. craftedtaphouse.com

Clover A cozy patio surrounds this romantic restaurant, tucked into a turn-of-the-century Craftsman-style bungalow near the Gonzaga University campus. It’s one of the region’s best for fine dining. It also offers a lovely backdrop for brunch. The sun-soaked patio is bench-lined, with umbrellas and strings of lights. Clover is known for its scratch-made dishes featuring locally sourced ingredients, housemade breads and dressings, and craft cocktails. Start with the charred octopus appetizer before moving onto a main such as seared scallops or piri piri chicken. 913 E. Sharp Ave. (509) 487-2937. cloverspokane.com

Mizuna The brick-lined alleyway adjacent to this longtime

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Sunday, December 10, 2017

The Spokesman-Review

ROMANTIC DINING Adriana Janovich

THE SPOKESMAN-REVIEW

When it comes to romantic dining, ambiance and hospitality are as important as the menu.

Subdued surroundings – low lights, hushed tones, elegant accents – and attentive but unobtrusive and unrushed service set the mood for the entire evening.

Often, romantic restaurants are special occasion places, classy and lavish – not the kind of spots you go to grab some quick grub, but the kind where sweethearts can take their time, lingering over multicourse menus and maybe just one more glass of bubbly.

Here are a few Spokane-area favorites.

Reservations are recommended.

Clover Tucked into a Craftsman-style cottage near Gonzaga University, Clover specializes in upscale, scratch-made, seasonal cuisine and high-end, creative craft cocktails. The elegantly remodeled home also offers dimly lighted nooks and crannies in which sweethearts can cozy up. 913 E. Sharp Ave. (509) 487-2937. cloverspokane.com.

Italia Trattoria For weekend brunch, this small Italian eatery in Browne’s Addition is bright and airy. But lights are dimmed for dinner service, turning it into a cozy and intimate place to experience the warmth of Italy. The menu features elegant and contemporary Italian cuisine as well as modern takes on traditional fare from both northern and southern Italy. From the bar come quality craft cocktails, often made with Italian liqueurs. 144 S. Cannon St. (509) 459-6000. Reservations can be made online at www.italiatrattoria spokane.com.

Luna With its extensive wine list and elevated Pacific Northwest- and Mediterranean-inspired cuisine, this South Hill restaurant is a longtime fine-dining favorite. Opened in 1992 by

TYLER TJOMSLAND/THE SPOKESMAN-REVIEW

Masselows Steakhouse glasswares are seen at Northern Quest Resort & Casino in Airway Heights. restaurateurs William and Marcia Bond, Luna is now owned and managed by husband-and-wife Aaron DeLis and Hannah Heber, who share the Bonds’ passion for fresh, seasonal ingredients and scratch-made fare. 5620 S. Perry St. (509) 448-2383. www.lunaspokane.com.

Santé Restaurant and Charcuterie Classic French fare and flair combine with contemporary American character and cuisine at this elegant downtown bistro, where the ceilings are high, the feel is sophisticated yet welcoming, and the menu is (mostly) meaty. 404 W. Main Ave. (509) 315-4613. santespokane.com.

Fleur de Sel This destination restaurant offers classic French cuisine in hilltop residential setting, overlooking a golf course. The feel is refined yet friendly, sophisticated yet casual. The fare is upscale French bistro with northern Italian influences. The chef’s family comes from Italy’s Piedmont region, but he and his wife are French. 4365 E.

Iverness Drive, Post Falls. (208) 777-7600. fleur-de-sel.weebly.com.

Churchill’s Steakhouse The refined dining room of this downtown steakhouse, reminiscent of those you might find in New York City, specializes in what the name suggests.

The feel is a little more casual in the masculine, wood-lined basement lounge, where a professional piano player adds to the ambiance every night of the week beginning at 6 p.m. or, Sundays, at 5 p.m.

165 S. Post St. (509) 474-9888. churchillssteakhouse.com.

Masselow’s Steakhouse Set in the hall outside the restaurant, Masselow’s Lounge features low-slung armchairs set around a modern fire feature. The feel is contemporary, open and elegant. Start here with a craft cocktail or a selection from the establishment’s extensive wine list before heading inside the intimate, dimly lighted dining room. Northern Quest Resort & Casino, 100 N. Hayford Road in Airway Heights. (509) 481-6020. masselows.com.

Honorable mentions Beverly’s at the Coeur d’Alene Resort - Beverly’s boasts one of the region’s most extensive wine collections as well as spectacular lake views from the restaurant’s seventh-floor perch. 115 S. Second St., Coeur d’Alene. (208) 763-3950. beverlyscda.com.

Palm Court Grill and Peacock Room Lounge - Dine in the gilded atrium that doubles as the hotel lobby at the ornate Historic Davenport Hotel in the heart of downtown. Tables are cordoned off from those coming and going or lingering by the fountain, and plush, high-back chairs help lend a sense of privacy. 10 S. Post St. (509) 789-6848. www.davenport hotelcollection.com.

Clinkerdagger - For more than 40 years, Clinkerdagger has been a longtime Spokane favorite. The dark dining room – dark carpet, dark chairs, dark tables, dark booths – overlooks the Spokane River, providing diners with spectacular views.

The fare is hearty, classic and American.

621 W. Mallon St. (509) 328-5965. clinkerdagger.com.

Spokane, Wash. / Coeur d’Alene, Idaho

Sunday, December 10, 2017

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IRISH FARE Adriana Janovich

THE SPOKESMAN-REVIEW

You’re going to need some food to go with that Irish whiskey and beer.

And you might not feel like cooking it yourself.

So, before you head into another verse of “Ramblin’ Rover,” consider these dishes.

Some might not be traditional Irish fare – the nachos, for example – but they are, at the very least, inspired by the Emerald Isle and just might help you celebrate St. Patrick’s Day. Anything from the “Traditional Pub Fare” menu at O’Doherty’s Irish Grille - O’Doherty’s, 525 W. Spokane Falls Blvd., is Spokane’s signature Irish pub. While it offers an array of burgers and sandwiches, its Irish comfort food is really the reason to visit – well, that and a pint or three of Guinness. O’Doherty’s offers everything from Tullamore Dew whiskey steak and Guinness fish and chips to Irish stew, shepherd’s pie, corned beef and cabbage, bangers and mash, braised lamb shank and a Butte beef pasty, topped with gravy and billed on the menu as “Montana’s answer to feeding those hungry Irish miners.” Entrees will fill you up without breaking the bank. And, if you’re lucky, you just might see someone stand on the bar and sing for the honor of sticking a dollar on the wall or ceiling. (509) 747-0322. www.odohertyspub.com.

Note: O’Doherty’s Irish Pub and BBQ Cater Co., 11723 E. Sprague Ave. in Spokane Valley, offers a smaller “Taste O’ The Irish” menu with corned beef and cabbage, Guinness fish and chips, Tullamore Dew whiskey steak and the Butte pasty, along with a few more items not on the menu at the downtown location: old-style meat and potatoes, grilled salmon sandwich and garlic salmon fillet. (509) 924-2578. www.odohertysirishpub.com.

Irish nachos at Poole’s Public House The house chips are covered in corned beef, cheddar and jack cheese, tomatoes, olives, green onions, jalapenos and pico de gallo for $13.99. Sour cream is available for another dollar. Another semi-Irish nosh: the $6.50 hand-battered, deep-fried pickle spears; the batter uses Quilter’s Irish Death, made by Iron Horse Brewery in Ellensburg.

Poole’s has two locations and an extensive menu of elevated pub fare. The north location features 18 taps, while the one in the south has a dozen. North: 101 E. Hastings Road, Suite A. (509) 413-1834. South: 5620 S. Regal St., Suite 1. (509) 368-9760. www.pooles publichouse.com.

Traditional Reuben sandwich at Conley’s Place This longtime local favorite at 12622 E. Sprague Ave. in Spokane Valley mostly serves up home-style American fare. Its Irish dishes are denoted on the breakfast, lunch and dinner menus with green shamrock symbols. The Reuben is included. The popular sandwich’s origins are disputed, but it likely originated in America about 100 years ago. Whenever and wherever it came from, it features corned beef, so it counts. Conely’s version also features sauerkraut and Swiss cheese on grilled rye bread

KATHY PLONKA/THE SPOKESMAN-REVIEW

Frank’s Diner’s Irish Benedict is served on grilled corned beef on rye, grilled-poached eggs and Dijon hollandaise. and special house dressing. (509) 924-5411. www.conleysplacerestaurant.com/.

Irish Benedict at Frank’s Diner This American diner, located in an old railway car, makes an eggs Benedict breakfast dish that includes grilled, shaved corned beef on rye with grilled, poached eggs and Dijon hollandaise sauce in small ($9) and large ($13). Downtown: 1516 W. Second Ave. (509) 747-8798.

North: 10929 N. Newport Hwy. (509) 465-2464.franksdiners.com.

Corned beef hash at Downriver Grill Breakfast is served on Saturday and Sunday at this Audubon neighborhood favorite, at 3315 W. Northwest Blvd., where the corned beef and hash is among the heartier options. Downriver’s version features house-braised corned beef, smash-fried herb potatoes, red peppers, grilled bread and two eggs for $13. Indulge, also, in an $8.50 Irish coffee with Jameson whiskey, coffee and whipped cream, or coffee with Baileys Irish Cream for $6.50. (509) 465-2464. www.downrivergrillspokane.com/.

Baileys Irish Cream chocolate mousse at Anthony’s at Spokane Falls Besides providing one of the best views of the Spokane Falls, this regional seafood chain in the heart of Spokane at 510 N. Lincoln St. has a rich and decadent chocolate mousse that’s often served as one of the three dessert choices during its Sunset Dinner. The special runs Monday through Friday until 6 p.m. for $23.95.

(509) 328-9009. www.anthonys.com.

Guinness float at The Onion Taphouse and Grill Technically, it’s a beverage, but it’s being counted here as a dessert. The Guinness float isn’t actually on the menu, either. But, said Ken Belisle, president of Landmark Restaurants, which include Frank’s Diner and The Onion, they “make them often.” The float comes in a 22-ounce mug with hand-scooped hard ice cream for $7.75. Belisle recommends it to wash down a corned beef sandwich, which he said, “could be the best in town.” (He has it on menus at both Frank’s Diner and The Onion.) Downtown: 302 W. Riverside Ave. (509) 747-3852. North: 7522 N. Division St. (509) 482-6100. theonion.biz.

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Sunday, December 10, 2017

The Spokesman-Review

KATHY PLONKA/THE SPOKESMAN-REVIEW

The Strada coffee shop is in a converted oil-change shop in Coeur dAlene.

COFFEE SHOPS

Adriana Janovich

Atticus

Spaceman

THE SPOKESMAN-REVIEW

The vibe here is casual, friendly and inclusive. Share one of the larger tables just inside the back door or opt for a twoor four-top opposite the counter, where the pastry case features treats – scones, muffins, croissants, cinnamon buns – from local bakeries. Look, also, for French street-style baguette sandwiches in four flavor combinations, an assortment of loose-leaf teas and a small outdoor seating area in summer. 222 N. Howard St. (509) 747-0336.

Fun and funky, cozy and cool, this galactic-themed coffee shop pays homage to all things celestial, including David Bowie, and, of course, a smooth, balanced and velvety cup of coffee. It’s a hip little hole-in-the-wall, with sci-fi and philosophy books, a welcoming vibe and eclectic beats. Syrups are . Bench seating hugs the red-and-white walls lined with art and housemade floating shelves.

Spokane has its share of warm and friendly coffee shops.

Some of these quality and comfy coffee shops offer added perks: buttery croissants, overstuffed sandwiches, an abundance of electrical outlets, free wifi, live music, an adjacent boutique for perusing books and novelties and perhaps blowing off deadlines.

Here are some of the best coffee shops in and around Spokane.

See COFFEE SHOPS, K45

Spokane, Wash. / Coeur d’Alene, Idaho

Sunday, December 10, 2017

Page 45

COFFEE SHOPS Continued from K44

There’s spill-over seating in the art gallery in back. 228A W. Sprague Ave. (509) 312-9824. spacemancoffeepnw.com

Evans Brothers This Sandpoint coffee shop and roastery has twice been honored with a Good Food Award, recognizing its efforts to support sustainability and social good as well as for producing a quality product.

Opened in 2009 and run by two brothers, Rick and Randy, Evans Brothers started as a wholesale coffee roaster, adding its café about three years later. Now it’s a North Idaho must-stop for coffee connoisseurs. The menu is written on a chalkboard above the counter and coffee bar, accented with barn wood and corrugated metal. The original shop is 524 Church St. in Sandpoint; a new location has just opened in Coeur d’Alene, at 504 E. Sherman Ave. (208) 265-5553 (Sandpoint) or (208) 930-4065 (CdA). evansbrotherscoffee.com

Paper and Cup Newly opened in the Kendall Yards development just north of the Spokane River and west of the Monroe Street Bridge, this charming hole-in-the-wall is an outpost of Chaps Diner and Cake Bakery by business partners Celeste Shaw and Gina Garcia. In addition to espresso, expect phenomenal baked treats. 1227 W. Summit Parkway.

Roast House This local roastery recently opened its first beverage retail location in Spokane’s Kendall Yards neighborhood – between the produce and bakery departments at My Fresh Basket. There’s covered patio seating just beyond the front doors as well as a second-floor terrace with spectacular views of the downtown Spokane skyline. Take your coffee there – and maybe pick up a doughnut from the bakery counter or salad from the deli area, too. Beans are also available to go.

1030 Summit Parkway. (509) 558-2100. roasthousecoffee.com

Indaba This local coffee roaster has two locations: the original spot in West Central with a cozy, neighborhood vibe and the newer, sleeker shop downtown.

The first one opened on West Broadway Avenue in 2009, becoming a popular meeting place. Indaba began roasting five years later. And a year after that, in 2015, it expanded to North Howard Street. The downtown outpost offers a contemporary

TYLER TJOMSLAND/THE SPOKESMAN-REVIEW

Josh Morrisey smiles as he prepares coffee on at Atticus in downtown Spokane. feel with clean lines that are tempered with a brick wall behind the coffee bar and exposed beams. They also sell beans to go. West Central: 1425 W. Broadway Ave. (509) 443-3566. Downtown: 210 N. Howard St. (509) 413-2569. indabacoffee.com

here is the assorted housemade syrups in creative flavors. Look, also, for assorted hand pies and other pastries. 3223 E. 57th Ave., Suite K. (509) 280-0518. revel77coffee.com

Strada

Revel 77

A couple of roll-top doors on two sides of this coffee shop keep the space light, bright and airy. The coffee shop is located in a converted oil change shop. Of course, the old underground oil-changing bays have been concealed and part of the driveway has been redone to allow for plenty of outdoor seating. There’s also plenty of free parking in the surrounding lot and assorted baked goods. Plan to linger over specialty drinks such as the Cubano latte with Cubano espresso and vanilla, the Felix mocha with Mexican and white chocolate, Turkish latte with vanilla and spice, and star anise latte with caramel and licorice. 1830 N. Third St., Coeur d’Alene. (208) 966-4098. stradacda.com

The spacious South Hill coffee shop features plenty of electrical outlets, making it a popular spot to study or work.

Colorful throw pillows are also provided.

So is ample free parking in the lot. Coffee comes from local roasters. A special treat

This modern corner coffee shop in downtown Coeur d’Alene offers a hip yet relaxed vibe. Pastries are kept in glass-domed cake stands. Signature

Vessel This North Side coffee shop and roastery features a pour-over station and an espresso machine by Kees Van der Westen of the Netherlands. There’s also a mix of seating in this spacious place: benches, tall and short stools, chairs and even a pair of couches set in front of a gas fireplace. Late Sunday mornings and early afternoons are busy with folks stopping by for coffee after church.

Mainstays are the 509 Seasonal Espresso and Expo Blend, roasted with the French press or even auto-dripper in mind. Buy a bag of beans to go. 2823 N. Monroe St. (509) 290-5051. vesselroasters.com

Vault

drinks include the honey-lavender latte, chai bomb and Mexican mocha. The name comes from the building’s past – it was built in 1904 and housed the Exchange National Bank of Coeur d’Alene until 1929. 324 E. Sherman Ave. (208) 966-4193. vaultcda.com

Union Roasters This hip coffee shop and roastery specializes not only in espresso but also Belgian-style waffles that come in both savory and sweet combinations. Look, also, for assorted house-made pastries and seasonal specialty drinks such as espresso with Mexican Coca-Cola and lime. 2102 N. Fourth St. (208) 966-4041. facebook.com/unionroasters

Calypso’s Coffee and Creamery This eclectic coffee shop in downtown Coeur d’Alene offers a homey, laid-back atmosphere. Coffee beans are roasted right in the shop. Look, also, for breakfast croissant and bagel sandwiches, avocado toast with tomatoes, French toast and an assortment of pastries, soups, salads and sandwiches. 116 E. Lakeside Ave., Coeur d’Alene. (208) 665-0591. calypsoscoffee.com

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Sunday, December 10, 2017

The Spokesman-Review

COLIN MULVANY/THE SPOKESMAN-REVIEW

The halibut from Wild Sage Bistro.

FINE DINING Adriana Janovich

THE SPOKESMAN-REVIEW

Restaurants around these parts don’t require jackets.

But just because they don’t have to adhere to formal dress codes doesn’t mean diners here have to settle for less-than-optimal experiences.

Part of the beauty of the Inland Northwest is its casual elegance, and that extends to its restaurants. Even its finer dining establishments feel sophisticated but not stuffy, refined yet relaxed.

Local fine dining usually doesn’t mean white tablecloths.

It means well-made, thoughtful fare and attention to detail – from extensive wine lists and craft cocktails to exceptional service and carefully sourced and prepared ingredients as well as price

points that might be higher than your average dinner.

These are the best places in and around Spokane to get higher-end meals that are totally worth it.

Inland Pacific Kitchen Transparency, creativity and quality over quantity are the focuses at this newer establishment, opened at the tail end of 2016 in the old Washington Cracker Co. building. It’s a sophisticated and intimate space, done in gray, black and white, with exposed brick walls, high ceilings and an open kitchen.

Experimentation is a value. There’s a new menu every month or so, and it’s generally centered around a certain

theme or story. IPK gives Jeremy Hansen, who owns the restaurant with his wife, Kate, a place to play. They designed the concept for the freedom to show off and share the chef’s culinary skills, creativity, passion and sense of humor. (The current menu features “duck boob.”) Many ingredients are locally sourced, and dishes made from scratch are sometimes plated with tweezers. Sit at the omakase counter to watch chefs work, and plan to order multiple menu items. Plates are small, intriguing and meant for sharing. Earlier menus carried a Japanese influence.

Now, Hansen is focusing on the healing See FINE DINING, K47

Spokane, Wash. / Coeur d’Alene, Idaho

Sunday, December 10, 2017

macarons and sorbet in house, and they are not to be missed. Linger over the Luna experience by buying a loaf of its bread to go. 5620 S. Perry St. (509) 448-2383. lunaspokane.com

FINE DINING Continued from K46

powers of spices, such as turmeric, saffron and paprika. Before or after dinner, be sure to visit Hogwash Whiskey Den, also owned by the Hansens and tucked into the basement, for quality whiskey-forward craft cocktails. 304 W. Pacific Ave. (509) 464-6541. ipkspokane.com

Sante Restaurant and Charcuterie The Hansens’ first Spokane establishment, opened in 2008, serves elevated Inland Pacific Northwest fare prepared with traditional French culinary techniques as well as an emphasis on seasonality and sustainability. Some 90 percent of the ingredients come from local and regional farms and food producers, which are listed on the menu. Often, they’re organic. The kitchen adheres to strict scratch-made and whole-animal butchery practices. This is, according to the restaurant’s Facebook page, a “no can openers, no microwaves, no deep fryers, no short cuts” kind of place. The dining room – elegant, uncluttered, with high ceilings – feels both open and airy as well as romantic and intimate. Start with a quality craft cocktail in the Butcher Bar, and share the charcuterie platter, a house specialty, before the main meal. Dinner includes a complimentary, ever-changing amuse bouche. Don’t skip dessert, overseen by pastry chef Lynette Plfueger, whose extraordinary eye for perfection gained her a nomination in 2013 for the People’s Best New Pastry Chef from Food & Wine magazine. In warm weather, consider sitting outside; the restaurant’s sidewalk seating, reminiscent of a Paris cafe, overlooks downtown’s main drag. 404 W. Main Ave. (509) 315-4613. santespokane.com

Clover You just might want to move in after a visit to Clover, a cozy restaurant tucked into a turn-of-the-century Craftsman-style bungalow near the Gonzaga University campus. Start with an award-winning craft cocktail at the first-floor bar before moving onto the main menu of upscale, scratch-made Inland Northwest cuisine. The seasonal menu spotlights local and regional ingredients, finessed by executive chef Travis Dickinson. Appetizers include the popular charred octopus with Spanish

Wild Sage American Bistro

ADRIANA JANOVICH/THE SPOKESMAN-REVIEW

IPK serves a bowl of coconut-braised lamb topped with cucumber and turmeric raita and potato crackers. chorizo, roasted red peppers, chili aioli and balsamic reduction. Look, also, for the signature spaetzle and cheese; the dumplings in this decadent dish are made in house along with the rich, creamy cheese blend. The 12-ounce rib-eye is aged in house and served with truffle butter, charred leek puree and tri-color, herb-roasted potatoes. Opened in 2012, Clover is the passion project of Scott McCandless, who – along with wife Liz – owns nearly 40 Subway and Papa Murphy’s franchises. During warm weather, opt to dine outdoors on the intimate and charming patio, punctuated by umbrellas and strings of lights. 913 E. Sharp Ave. (509) 487-2937. cloverspokane.com

Luna This gem of a restaurant, hidden on the edge of a residential neighborhood on Spokane’s South Hill, is not to be overlooked. Decor is modern, French-inspired, country chic. The menu is seasonal. Dishes are scratch-made.

Ingredients are local and regional; some come from as close as the garden out back. The curried cauliflower is one of the signature dishes of executive chef Joe Morris, who accents the mild, roasted vegetable with a golden raisin coulis.

Mains include a filet, salmon and scallops – as well as a pork chop from CasaCano Farms. The burger is excellent. So is the wine selection. The dining room is light-filled. And the bar area is cozy. But this time of year, the shaded patio is sought-after. Patio seating extends to two sides of the restaurant. Pair it with wood-fired pizza – pear and pancetta, perhaps? – for a more casual night out.

And be sure to save room for dessert; pastry chef Taylor Siok masterfully crafts decadent creations out of butter and chocolate. He makes the French

Reservations are recommended at this downtown Spokane staple, which bills itself as “comfortable fine dining” – and lives up to that claim. The specialty is local, seasonal, scratch-made Inland Northwest cuisine: chicken fettuccini with morels, trout with a salad of ancient grains, five-spice duck breast, regionally raised Kobe beef. Start with a craft cocktail and the popular smoked salmon wontons. Try not to fill up on the complimentary – and completely wonderful – mini popovers with honey-lavender butter. Consider the upscale yet hearty beast of a burger made with a half-pound of that aforementioned Kobe beef and a housemade pickle on a housemade onion bun. And plan on a slice of the signature Soon-to-Be Famous Coconut Cream Layer Cake; the Genoise layers are interspersed with mascarpone-coconut cream filling and plated with tropical and tangy lilikoi sauce. The newly opened loft area increases the square footage and offers a view of the original, downstairs dining room. 916 W. Second Ave. (509) 456-7575. wildsagebistro.com

Fleur de Sel This refined hilltop restaurant offers classic French cuisine overlooking a golf course. The chef’s family comes from Italy’s Piedmont region, but he and his wife are French. Their fare is upscale French bistro with northern Italian influences. Laurent and Patricia Zirotti met at hotel management school on the French Riviera and worked in the hospitality industry in France before moving to Montana in 1998. Ten years

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later, they opened Fleur de Sel. Starters include escargots in puff pastry, charred baby octopus and foie gras panna cotta.

Entrees include roasted quail, chicken and truffles, lamb chops with herbes de Provence, confit de canard and steak frites. For dessert, opt for the decadent chocolate tart with caramel sauce and fleur de sel or French macarons. 4365 E. Iverness Drive in Post Falls. (208) 777-7600. fleur-de-sel.weebly.com.

Central Food The first restaurant to locate in the young but now vibrant Kendall Yards development, Central Food offers spectacular views with its dinners, best enjoyed in summer on the patio overlooking the Centennial Trail, Spokane River and downtown skyline.

The menu – an eclectic new American mix with Inland Northwest and Asian influences – features local and seasonable ingredients. Start with a cheese plate or mushroom mousse with bacon, a poached egg and toast soldiers. Look for pan-seared Idaho trout, pork loin with Brussels sprouts hash, an array of pasta dishes and salads, such as the Caesar salad made with lacinato kale. The burger features a half-pound of freshly ground chuck and brisket with white cheddar, housemade bacon and tomato jam, bibb lettuce and pickles on a brioche bun. Do yourself a favor and buy bread to go. The naturally leavened loaves at this restaurant are among the best in town.

1335 W. Summit Parkway. (509) 315-8036. eatcentralfood.com

Hay J’s Bistro Never mind the location – in a gas-station strip mall in Liberty Lake – this little gem of a restaurant is a treasure hidden in plain sight. The bistro – named in honor of the chef’s two children, Haley See FINE DINING, K48

The Leonetti’s and Prohibition Gastropub want to thank Spokane for 2 great years.

Happy Holidays!

1914 N. MONROE ST • 509.474.9040 • CHECK US OUT ON

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Sunday, December 10, 2017

FINE DINING Continued from K47

and Jackson – lies behind an unassuming exterior. Inside, it’s a different story. And word has gotten out in the 11 years since Hay J’s opened; dinner reservations are recommended. Expect an extensive wine list and innovative contemporary fare.

Begin with a three-cheese plate with honey and onion confiture or clams steamed with white wine, capers, tomato and basil. There’s a tapas plate, too, and buratta with pesto, honey and crostini. Ahi tuna tartare is another popular appetizer.

Salads are superb – the seafood Cobb is a favorite – and there are plenty of add-ons: blackened chicken, ahi or tender tips or grilled salmon, chicken or prawns. Mains include Parmesan-encrusted halibut, wild salmon, ahi tuna and rack of lamb. 21706 E. Mission Ave., Liberty Lake (509) 926-2310 hayjsbistro.com

Churchill’s The dignified dining room of this downtown steakhouse is modern and sophisticated and done in warm tones with plenty of wood and stone accents.

Expect table linens and cushy chairs as well as bench seating and, for larger groups, booths. And make a reservation, especially if you want to sit upstairs. The refined space is reminiscent of steakhouses you might find in New York City. On the menu: high-quality steaks and seafood. There’s an impressive wine list, too. Plan to pay extra for sauces, steak toppings and side dishes (and consider the rich and creamy Cougar Gold mac-and-cheese). Downstairs in the lounge area, the feel is a little more casual.

A professional piano player adds to the ambiance every night of the week beginning at 6 p.m. or, Sundays, at 5 p.m.

165 S. Post St. (509) 474-9888. churchillssteakhouse.com.

Masselow’s This one-time steakhouse has expanded its reach and menu, losing its white table cloths but maintaining high-quality Inland Northwest fare, including the steaks for which it was originally known. In the stately, dimly lighted dining room, customers can get lost in deep, private booths or opt for two-tops in the more open seating area. The wine list is extensive. Start with oysters Rockefeller or on the half shell, seared sea scallops or a Dungeness crab cake. Hearty, elegant mains include veal osso buco, Chilean sea

The Spokesman-Review

bass, lobster tail, wild salmon and an array of steaks. Plan to pay more for sauces, steak toppings and sides. Plan, also, to linger. The lounge, set around a contemporary fire feature in the hotel foyer, offers another way to prolong your stay. So does the lodging upstairs.

Northern Quest Resort & Casino, 100 N. Hayford Road in Airway Heights. (509) 481-6020. masselows.com.

Mizuna This longtime downtown eatery once specialized in only upscale, local and seasonal vegetarian and vegan cuisine, and meat-free dishes remain a specialty here.

In fact, they’re prepared on their own separate work surface and grill. However, the restaurant has since expanded its reach. Look for a menu for omnivores as well as vegetarian menu with vegan options. Start with house-smoked trout bruschetta, steamed clams with pork belly, ahi tuna poke, ginger-jalapeno crab cakes or chickpea falafels.

There’s also an array of gourmet salads to choose from. Mains include Moroccan chickpea tagine, eggplant Parmesan, ginger-fried tofu, pan-seared duck breast, grilled pork tenderloin, organic chicken and steak with Brussels sprouts and herbed mashed potatoes. The dining room offers high ceilings, dim lighting and exposed brick walls. From May through September, opt to sit at one of the tables set up in the adjacent lovely little alleyway, set off with wrought iron gates and illuminated with romantic strings of lights.

214 N. Howard St. (509) 747-2004. mizuna.com

Downriver Grill Located along the main thoroughfare in Spokane’s Audubon district, this contemporary upscale eatery focuses on seasonal, local offerings and enjoys a strong neighborhood following. Start with the restaurant’s signature green garbanzo hummus – the chickpeas come from the Palouse – with grilled pita, feta and red chili oil. Or, opt for the steamed clams with chorizo and roasted fennel, sesame-encrusted ahi tuna, or an array of soups and salads, such as roasted red beets with arugula, Gorgonzola and almond brittle, or grilled chicken panzanella with fresh mozzarella, butter lettuce and tomato. Mains include osso buco, a bone-in pork chop, steaks, cioppino, salmon and pasta dishes. Sit on the sunny but secluded patio in summer. 3315 W. Northwest Blvd. (509) 323 1600. downrivergrillspokane.com

Latah Bistro Some 5 miles south of downtown Spokane, just off U.S. 195, in the same shopping area as Yoke’s Fresh Market, this cozy eatery operates under a highly approachable philosophy: “Our food is fancy, but you don’t have to be.” The menu features items prepared with traditional techniques and contemporary twists. Start with flatbread topped with a slice of Cambozola cheese or Brussels sprouts with pine nuts, golden raisins and Parmesan. Mains include wild mushroom ravioli with smoked bacon cream, roasted chicken with Cambozola fondue, hanger steak with Gorgonzola mashed potatoes and sweet chili pork tenderloin with grilled peach. There’s a generous wine list, too, and a covered patio overlooking the parking lot with ample free parking. 4241 S. Cheney-Spokane Road, Suite C. (509) 838-8338. latahbistro.com

The Grand Restaurant and Lounge Located right off the lobby at the Davenport Grand, the hotel’s signature restaurant features a mix of favorites from owner Walt Worthy and executive chef Ian Wingate. His signature dish is classic, Hawaiian-style ahi tuna poke elevated with avocado-wasabi mousse, soy-lime-chili sauce, macadamia nuts, sweet onion, radishes and cucumber.

Wingate grew up in Hawaii, attended culinary school in California and has worked in Spokane for two decades; his influences are “very Pacific rim.” Look for coconut prawns, orange-spiced tofu stir-fry with Asian vegetables and grilled chicken with sweet Hawaiian plum sauce along with Inland Northwest staples of grilled wild salmon and Cougar Gold Gratiné. There’s evidence of Worthy’s Georgia upbringing, too – steak, salt-crusted prime rib, barbecue – along with indulgent desserts. Valet parking is complimentary with a $25-minimum dining purchase. 333 W. Spokane Falls Blvd. (509) 598-4200. davenporthotelcollection.com

Max at Mirabeau This contemporary hotel restaurant offers ample modern menu items, including classics with innovative Inland Northwest twists, such as oysters on the half shell with huckleberry granita, rib-eye steak with huckleberry-herb butter, and a Washington apple salad with Cougar Gold cheese. The house salad is dressed with a huckleberry-balsamic vinaigrette. Look, also, for cashew-encrusted Idaho trout

and grilled salmon with huckleberries.

Other dishes employ traditional French techniques and Asian-inspired influences.

1100 N. Sullivan Road, Spokane Valley.

(509) 922-6252. maxatmirabeau.com

Milford’s Fish House Vintage charm awaits diners at this steadfast seafood establishment, a fixture on the corner of North Monroe Street and West Broadway Avenue for nearly 40 years. The dining areas are done in brass and brick with old-school lighting fixtures, a textured ceiling and, in the main dining area, built-in wood booth seating – all of which work together to give the place the feel of an early 20th-century eatery.

Expect white tablecloths. Seafood is the specialty, and the menu changes depending on seasonality and availability.

Soup or salad comes with entrees. Begin with Manhattan-style grilled salmon chowder or the refreshing watermelon-tomato salad with cucumber slices and ginger mignonette. The signature Cajun-style “Lisa” saute features a melange of clams, prawns, salmon and more. Other menu items might include salmon, cod, catfish, clams, tuna cakes and lobster tail. Check the website for the most up-to-date offerings. 719 N. Monroe St. (509) 326-7251. milfordsfishhouse.com

Clinkerdagger Clink’s is a stalwart in Spokane’s dining scene. For more than 40 years, this restaurant – perched alongside the Spokane River in the historic Flour Mill building – has treated guests to spectacular views of rushing water, Riverfront Park and the downtown skyline. Opened for Expo ’74, the steak and seafood house specializes in surf-and-turf combos and hearty American fare. Over the years, its creme brulee has developed a cult following. So has its famous-around-these-parts Broadway pea salad and rock salt roasted prime rib. Summers, opt for a seat on the patio for a closer view of the river. 621 W. Mallon St. (509) 328-5965. clinkerdagger.com

Beverly’s This destination restaurant, perched on the seventh-floor of the Coeur d’Alene Resort, offers exceptional lake views, a comprehensive wine list and modern American fare.

The sunsets over Lake Coeur d’Alene are lovely in the summertime. . 115 S. Second St., Coeur d’Alene. (208) 763-3950. beverlyscda.com

Spokane, Wash. / Coeur d’Alene, Idaho

Sunday, December 10, 2017

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ITALIAN EATERIES

By Adriana Janovich THE SPOKESMAN-REVIEW

Take the cannoli. The ravioli, too. And, maybe, the manicotti.

They say the trouble with eating Italian food is that five or six days later you’re hungry again.

In and around the Spokane area, diners can find modern Italian cuisine made from scratch to traditional Italian-American fare with extra Parmesan and endless helpings of bread and butter. There’s everything from the elegant and contemporary to the cheesy, carby, garlicky and creamy.

This is where to go when you’re craving Italian food.

Italia Trattoria This is not a red-and-whitechecked-tablecloth kind of place. Italia presents upscale modern Italian fare in a casually elegant environment. Dishes – thoughtful, satisfying but not inherently heavy – are made from scratch. Despite a concrete floor and two roll-top, garage-style doors, the space – contemporary, cozy, uncluttered – feels warm and inviting.

Top-notch hospitality adds to that ambiance. Owners Anna Vogel and Bethe Bowman hold themselves to high standards.

Both have worked for celebrity chef Tom Douglas in Seattle. Vogel grew up in Switzerland and worked in Sydney, New York City and Boston before becoming Douglas’ corporate chef. Bowman also worked for Douglas, then managed the front

ADRIANA JANOVICH/THE SPOKESMAN-REVIEW

Seafood linguini is seen at Luigi’s restaurant. of the house at Luna before she and Vogel opened Italia in 2010 in Browne’s Addition.

Today, it enjoys a fiercely loyal following.

Reservations are recommended for dinner.

Start with charred octopus with spicy tomato oil, potatoes and lemon-parsley salad before moving onto mains such as squid ink fettuccine with spicy shrimp, grilled lamb chops with crispy gnocchi, or pappardelle lamb ragu with Pecorino and fresh mint.

Consider a craft cocktail with Italian

liqueur. Note: Italia becomes very busy for Saturday and Sunday brunch with staples such as the Caprese omelet, Italian frittata and Italian skillet pork hash. Start or end with zeppole, Italian doughnuts, which are made to order and are served with maple cream. 144 S. Cannon St. (509) 459-6000. www.italiatrattoriaspokane.com.

Luigi’s This is a red-and-white-checked-table-

LEGENDARY STEAK, SEAFOOD & SALAD BAR

Call for Reservations 208 / 664.2922 Over 50 Years of Fine Dining on the Water

1514 S Marina Dr, Coeur d’Alene ID www.CedarsFloatingRestaurant.com

cloth kind of place. Expect traditional Italian-American food in all of its comforting glory – cut, perhaps, with the briny bite of capers or zingy tang of fresh tomatoes. Share two meatballs baked with three cheeses as an appetizer. Entrees include ravioli, manicotti, spaghetti, baked ziti and gnocchi with marinara as well as gnocchi and fettuccine alfredo, chicken See ITALIAN, K50

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The Spokesman-Review

TYLER TJOMSLAND/THE SPOKESMAN-REVIEW

Shawn Kane and Naomi Eisenbrey share a romantic brunch at Italia Trattoria in Spokane.

ITALIAN

Continued from K49 piccata, chicken Dijon, chicken Parmesan and eggplant Parmesan. Or, try the “world famous” smoked salmon lasagna, “delicious enough to be featured in Gourmet magazine.” Marty Hogberg, who has owned Luigi’s with his wife, Jennifer, since 1988, believes the dish appeared in the now-defunct publication in 1992. It features four cheeses, mushrooms, tomatoes and mornay sauce. But Hogberg’s favorite is

Sicilian linguini with scallops, shrimp, clams, prawns and mussels in white wine with Parmesan. “We’re not high end; we’re not low end,” he said. “People come here in khaki shorts and flip-flops, and they come in business suits.” The historic 1921 building once housed the Salvation Army.

Wednesday, come for cioppino. Friday, Saturday and Sunday, prime rib is on special. Sunday is also osso buco night. Save room for tiramisu. Lady fingers are soaked in three kinds of alcohol, and mascarpone is whipped until it’s airy. 245 W. Main Ave. (509) 624-5226. www.luigis-spokane.com.

Tomato Street This is the kind of kid-friendly place where white butcher paper covers table tops and crayons come in small cans, emptied of Hunt’s tomato paste. There are two locations in Spokane and another in Coeur d’Alene. Decor is modern with red-and-green accents. Finish the smoked chicken manicotti for lunch and you just might not need to eat dinner. Start with “toasted” ravioli, crispy fried with marinara and honey-mustard sauce; brick-oven bollas, meatballs with mozzarella and provolone in

pizza dough; or mushrooms stuffed with chicken, bacon, tomatoes, spinach-ricotta filling and alfredo sauce. Some dishes are quite decadent. That smoked chicken manicotti, for example, features ricotta, mozzarella, provolone, smoked gouda, Parmesan and bacon as well as tomatoes and green onions. Look, also, for chicken parmigiana, chicken marsala, blackened chicken fettuccine, twice-baked spaghetti, seafood fettuccine and seafood manicotti, among other entrees. Customers can create See ITALIAN, K51

Spokane, Wash. / Coeur d’Alene, Idaho

ITALIAN

Continued from K50 their own pasta. To-go platters, designed for 10, are also available. And soup can be purchased by the gallon. Find phone numbers and addresses at tomatostreet.com.

Martino Tuscan Grill Next to Starbucks in Coeur d’Alene’s Riverstone development is a death spot, home to at least four failed restaurants. This summer, restauranteur and chef Angelo Brunson took a stab at the space, and so far the results are quite promising. Brunson knows all about opening a restaurant in a challenging location, having operated one of the Lake City’s best Italian spots, Angelo’s Ristorante, in an unassuming strip mall in the Midtown neighborhood since 2004.

With Martino Tuscan Grill, Brunson and chef Mark Shaw are focusing on steak (locally sourced, grass-fed) and seafood (sustainable), to delicious results. Enjoy fettucini alfredo with Italian sausage that’s creamy without being heavy, and linguine vongole cozze with perfectly cooked clams and mussels in an expertly balanced white-wine tomato sauce. The fresh and flavorful Caesar salad also shows care. For dessert, the limoncello tiramisu is gorgeous as well as tasty. Martino: 2360 N. Old Mill Loop, Coeur d’Alene. (208) 930-1464. martinotuscangrill.com. Angelo’s: 846 N. Fourth St., Coeur d’Alene. (208) 765-2850. angelosristorante.net.

Tony’s on the Lake This family-run restaurant is separated from the lakeshore by the roadway. Still, it isn’t difficult to pretend the patio – with its strings of lights, rows of umbrellas and Italian cuisine – sits on the edge of Italy’s Lake Como instead of Idaho’s Lake Coeur d’Alene. But its location makes it doubly accessible; diners can drive or boat in. Start with the bruschetta, calamari with salsa verde or chipotle aioli, or – even better – the house-pulled mozzarella topped with extra-virgin olive oil, olives, figs and roasted garlic. Then, move onto traditional Italian favorites such as osso buco, saltimbocca, top sirloin with gnocchi in Gorgonzola cream sauce, mushroom ravioli and an array of other pasta dishes. 6823 Coeur d’Alene Lake Drive, Coeur d’Alene. (208) 667-9885. tonysonthelake.com.

Sunday, December 10, 2017

and smoked Gouda – is popular. So is the Spaghetti Primavera. Be sure to check out the bar, which is covered with wine corks and makes for an interesting aesthetic. The dining area features booth and table seating and is done in charcoal, accented with the warm tones of butter yellow and terra cotta.

Tables are topped with dark cloths and sheets of glass. If you can, take the cannoli and the tiramisu, splitting each so you can sample both. 309 E Lakeside Ave., Coeur d’Alene. (208) 930-0573. uvacda.com.

Tito’s Italian Grill Start with a classic Caprese salad or calamari with lemon-garlic aioli and marinara at this Italian eatery, part of the Coeur d’Alene Resort Shops. Entrees include chicken marsala, seafood fettuccine, fettuccine alfredo, three-cheese tortellini and chicken, salmon, veal or shrimp piccata.

Diners can build their own pasta dishes, too.

Look, also, for a variety of personal or 12-inch pizzas, soups and salads. There’s sidewalk seating on Sherman Avenue, perfect for people-watching during the busy, tourist-filled, warmer months. For lunch, find lighter Mediterranean-inspired wraps and sandwiches. 210 Sherman Ave. (208) 667-2782. titoscda.com.

the boot-shaped part of it – is easily accessible. Exposed wood beams, coupled with those red-brick walls, lend an intimate, Old World feel to the spacious place, adorned with pale green shutters and images of Italy.

Families and other groups are easily accommodated. So are diners who can’t decide; the Europa entree sampler is a popular option when everything sounds good. That way diners get to try two (smaller versions of) dishes instead just one. The sweet red pepper tortellini – cheese-filled pasta pockets in a creamy sauce – is a specialty. 125 S. Wall St. (509) 455-4051.

Mamma Mia’s

This is a white-tablecloth kind of place.

That is, a white tablecloth topped with a layer of glass. Makes for much easier clean-up of tangy red tomato sauce. Mom would approve. Meals here have that home-cooked feeling. There’s nothing too fancy. But dishes are hearty and filling and comforting. Mamma’s Original Lasagna – meat sauce, three cheeses – hits the spot. So does the simple but rich gnocchi with browned butter and myzithra cheese. The lunch menu is limited, but price points are approachable and there’s a salad bar. And there’s much more on the menu for dinner: meatballs or sausage with pasta, garlic chicken fettuccine, chicken marsala, chicken Italian Kitchen alfredo, chicken parmigiano, cheese This wood-lined eatery has been serving manicotti, baked ravioli, spaghetti and Italian-inspired fare since 2005. Start with rigatoni – and more. Service is welcoming tomato-basil-mozzarella focaccia or the “Tower of Italy,” a multi-tiered offering with and friendly. Decor is modern, with Edison light bulbs in cage-like fixtures, shiplap three appetizers for the price of two: pan-seared calamari, stuffed mushrooms and accents and tomato-colored walls. 420 W. Francis Ave. (509) 467-7786. roasted garlic focaccia. Mains include a mammamiaspokane.com. variety of chicken dishes – marsala, piccata, formaggio, Tuscan, Gorgonzola – as well as seafood, such as cioppino, clams over Ferrante’s linguini, seafood fettuccine, spicy seafood Order over the counter at this Italian puttanesca or scampi. Look, also, for Italian eatery, located in a strip mall on Spokane’s specialties, including gnocchi, eggplant South Hill. Here, customers can buy wine, Parmesan and lobster ravioli. Several steaks costume jewelry, candles, scarves, greeting and the chance to build your own pasta dish cards and other small gifts at the mini round out the menu options. Desserts boutique just inside the door. Or, come in include tiramisu and “The Godfather,” a just for gelato. There are 18 flavors. Look, warmed, four-layer brownie with two layers of chocolate ganache and vanilla ice cream, all drizzled with caramel and white chocolate. 113 N. Bernard St. (509) 363-1210. italiankitchenspokane.com

Europa

This longtime downtown Spokane restaurant is a popular spot. On a recent Friday night, would-be diners were greeted by the eatery’s exposed red brick walls, UVA abundance of floral prints and an hourlong This modern Italian eatery prizes quality wait for a table. Pass the time by having a over quantity. It specializes in a limited offering of pizza and pasta as well as wine by drink in the lounge, which offers the comfortable, cozy and familiar feeling of the glass or bottle. Cowboy pizza – with caramelized onions, beef, horseradish cream home. Here, Europe – or at least a taste of

also, for an array of salads and panini for lunch and dinner. There are pizza and calzones, too. But the signature dish is peas and bacon, served with orecchiette in a creamy Parmesan-garlic sauce. Another specialty: the five-layer lasagna with ground beef that’s big enough to serve to people.

There’s a kids’ menu for children under 13 featuring a beverage and scoop of gelato along with an entree such as buttered fettuccine or linguini and meatballs. Decor is contemporary. The dining area is done in charcoal with coppery accents. Seating includes a few two-tops in cozy nooks in the back – nice for date night – but most of the seating is located in an open dining area.

Ferrante’s has been a popular spot since it opened in 2004. Family-style to-go orders are available. So is catering for weddings and other events. 4516 S. Regal St. (509) 443-6304. doitalian.com.

Cassano’s This longtime Italian corner grocery, deli and cafe no longer operates its full-service dining room. But lunch is still available.

Order at the deli counter and sit in the cozy, unfussy seating area nearby. It’s decorated with Italian memorabilia, with lends and Old World feel, and there’s a good chance proprietor Carl Naccarato, whose ancestors come from Calabria in southern Italy, will stop by to chat or say buongiorno. The lunch counter offers specialty sandwiches, salads, cured meats, hard cheeses, cakes and baked goods. Cassano’s is located in a historic building that once housed a soda fountain and pharmacy. It moved there in early 2009.

Before that, Cassano’s was located on East Sprague Avenue, near the shop’s original location. It’s been a Spokane institution since 1922. Dine in for lunch, and grab a ready-to-bake lasagna for dinner. Ravioli, housemade marinara and other Italian specialties are also available to go. 2002 E. Mission Ave. (509) 747-3888.

Carolyn Lamberson contributed to this report.

Roasting for 55+ years!

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608 N. Maple St., Spokane

(509) 818-3355 Mon-Fri 7am-5pm Sat 8am-4pm

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Sunday, December 10, 2017

The Spokesman-Review

JESSE TINSLEY/THE SPOKESMAN-REVIEW

BREAKFAST

A breakfast of chicken-fried steak and biscuit with gravy at Ferguson’s Cafe in the Garland District.

Adriana Janovich

THE SPOKESMAN-REVIEW

The early bird gets breakfast.

Long touted as the most important meal of the day, breakfast – with, if you’re like

many, coffee, plus a couple of refills – is a must. But it doesn’t have to be super fancy.

Some of the best breakfasts around town are unfussy. Look for quick and simple staples, such as biscuit or croissant

sandwiches, classic bacon and eggs, overstuffed omelets, pancakes and waffles with whipped cream.

And keep the coffee coming.

Here are some of the best places in and around Spokane to enjoy the first meal of the day.

Frank’s Diner All aboard for breakfast; this classic American diner is in a vintage railway car.

It’s been a Spokane landmark for nearly 40 years and gets pretty busy, especially on weekends. The breakfast menu is

expansive, with 14 breakfast favorites, including Conductor’s Derailer with a Belgian waffle or French toast, bacon or sausage, hash browns or fruit, and two jumbo eggs. Downtown: 1516 W. Second Ave. (509) 747-8798. North: 10929 N. Newport Highway. (509) 465-2464. franksdiners.com

Satellite Diner and Lounge This quintessential downtown diner closes for only three hours Monday

See BREAKFAST, K53

Spokane, Wash. / Coeur d’Alene, Idaho

BREAKFAST Continued from K52

through Friday and for four hours on weekends.

Breakfast is served the rest of the time. The Satellite offers hearty breakfast grub at price points that won’t empty your wallet. Specialties include the Hot Mess with chopped bacon and sautéed mushrooms and onions on a bed of hash browns, all smothered in Hollandaise sauce and topped off with two eggs. Also look for assorted scrambles, omelets, breakfast burritos, eggs Benedict, biscuits and gravy, and more. 425 W. Sprague Ave. (509) 624-3952. satellitediner.com

Wall Street Diner Breakfast is served all day at this vintage-looking, Spanish-style stucco eatery, a favorite North Hill neighborhood spot since 1949. Service is fast and friendly, and there are plenty of breakfast items: chicken-fried steak and eggs, French toast, oatmeal, pancakes, eggs Benedict and the Wall Street Breakfast with three eggs, hash browns and a choice of bacon or sausage links or patties and toast, muffin or buttermilk biscuit. 4428 N. Wall St. (509) 325-4730.

Skyway Cafe at Felts Field If you have kids, there’s no better breakfast in Spokane than the Skyway Cafe. Breakfast is served all day at this unfussy eatery, where patrons get prime views of Felts Field’s runway. When they’re not eating, kids are captivated by the search for the next incoming plane.

Meals include generous portions, and the cinnamon rolls are housemade, huge, gooey and mouth-watering. 6105 E. Rutter Ave. (509) 534-5986. skywaycafe.com

Cottage Café Traditional, home-style breakfasts with generous portions keep customers coming back to this popular eatery, known for its country gravy, specialty breakfast potatoes and ample cinnamon rolls. There’s a signature scramble, too, along with three kinds of eggs Benedict, a couple of breakfast sandwiches, and combo plates with waffles, pancakes and French toast. Expect a wait on weekends. 6902 E. Appleway Blvd. in Spokane Valley.

(509) 928-8888.

The Chalet This unfussy, family-friendly South Hill staple loosely resembles an alpine lodge and offers eight kinds of omelets, plus three kinds of eggs Benedict, biscuits and gravy, breakfast combinations with pancakes, waffles or French toast, and more. It’s old-school; servers write down your order with black Sharpies. 2918 S. Grand Blvd.

(509) 747-6474.

South Hill Grill Stuffed French toast – with honey cream cheese and berry sauce, bacon, two eggs and roasted potatoes – is big enough to split. Look, also, for sweet cream pancakes, blueberry pancakes, a Belgian waffle, honey-cream waffle and chicken-and-waffle. There’s country-fried steak, too – and corned beef hash, a Mediterranean Benedict and an array of omelets, including the Seattle with smoked gouda, prosciutto, tomatoes and pesto. 2808 E. 29th Ave.

Sunday, December 10, 2017

(509) 536-4745. southhillgrill.com

Dolly’s Cafe This cozy North Side spot specializes in breakfast, and sometimes there’s a line out the door. There’s a variety of omelets as well as assorted pancakes, a couple of kinds of eggs Benedicts and scrambles, steak and eggs, country fried steak and eggs, or a Belgian waffle. The Dorothy’s Special includes an egg and choice of bacon or sausage and pancake, French toast or waffle. One of the best omelets – it comes with avocado and feta – isn’t on the menu, so be sure to ask about it. 1825 N. Washington St. (509) 326-0386. facebook.com/dollyscafe

Knight’s Diner Knight’s former Northern Pacific Railway coach built by the Barney and Smith Car Co. has been home to a diner since 1949, though at different locations. Since the early 1990s, it’s been serving hearty breakfasts with super-friendly staff on Market Street, just south of Hillyard. It’s not ideal for young children or for large groups who want to carry on a conversation since there’s only counter seating. But for parties of one or two, the scenery of the historic rail car, friendly servers and perfectly crafted hash browns make Knight’s a classic Spokane breakfast hangout. 2909 N. Market St. (509) 454-0015. knightsdiner.com

Madeleine’s Cafe and Patisserie Crepes are a favorite at this downtown French-inspired eatery. They feature a blend of ricotta, lemon zest and cream cheese as well as seasonal fruit and vanilla whipped cream. Look, also, for that French classic: Croque Madam with ham, Gruyere, bechamel, herbes de Provence and a fried egg served on or in two slices of white bread. There’s espresso, too – and a wide variety of pastries and cookies. 415 W. Main Ave. (509) 624-2253.

Maple Street Bistro This cozy neighborhood cafe offers quiche, pastries and breakfast sandwiches at reasonable price points. Try the egg-and-cheese sandwich or breakfast wrap with ham, bacon, egg, tomato, cheddar, pepper jack and potato hash.

Other items include steel-cut oats, fruit and yogurt, smoothies and an assortment of baked goods, including cinnamon rolls, all made from scratch in-house. Entrees are served with a side of the signature baked applesauce.

There are espresso drinks, too. 5520 N. Maple St. (509) 443-3129. maplestreetbistro.com

Sante Restaurant and Charcuterie This elegant downtown restaurant serves locally sourced Pacific Northwest cuisine for lunch and dinner.

But don’t overlook the upscale eatery for breakfast.

Consider the shirred eggs, baked in a small skillet with pancetta, kale and onion. The Tour de Sante includes maple sage sausage, French toast, syrups and eggs. There are a couple of omelets, too – as well as eggs Benedict and a ragu hash with potato, mushrooms, an egg and baguette slices. 404 W. Main Ave. (509) 315-4613. santespokane.com

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films: 1981’s “Why Would I Lie?” and 1985’s “Vision Quest” along with 1993’s “Benny & Joon.” The diner is done in yellow, cream and pale green with black accents. Expect friendly and attentive customer service along with hearty breakfast items that won’t break the bank. 804 W. Garland Ave. (509) 328-1950.

Hogan’s Diner Don’t be put off by its strip-mall exterior; it’s super cute inside this 1950s-themed diner with deep-red booths anchored by individual coat racks and accented by pale yellow and green. There’s a lunch counter, too, so you can watch the line cooks. The breakfast menu offers plenty to choose from. Portions are ample. Service is fast and friendly. 2977 E. 29th Ave. (509) 535-7567.

Kalico Kitchen This cozy and casual Gonzaga University-themed breakfast and lunch spot is big on the Bulldogs and breakfast. Most of the menu is devoted to omelets, Benedicts and combo plates. The Belgian Benedict features eggs and Hollandaise sauce on a waffle with ham. You don’t have to be a Zags’ fan to eat here, but it makes it even more fun. 2931 N. Division St. (509) 326-7144. kalicokitchen.net

Clark’s Fork Price points cater to the student and budget-conscious sets, and breakfast is served all day at this contemporary, new University District eatery. It was opened by the founders of the original Clark’s Fork in Bozeman, who plan more locations in the region. Pastries – cinnamon rolls, apple or nut rolls, chocolate croissants – are generously sized. Look, also, for bacon flapjacks, biscuits and gravy, a variety of wraps, and the Bulldog Bowl with potatoes, eggs, cheese, sausage gravy, peppers, onions and toast. 1028 N. Hamilton St. (509) 960-8962.

ClarksFork.com

Post Street Ale House It’s not just for beers at this downtown establishment, where guests can create their own two-egg omelets. Or, opt for a breakfast sandwich on a croissant with cheddar, egg and ham or sausage. There’s a breakfast burrito, too, in a flour tortilla with bacon, sausage, chorizo and more. 1 N. Post St. (509) 789-6900. www.davenporthotelcollection.com/our-hotels/ the-davenport-lusso/dining

Best Coffee Shop

Ferguson’s Cafe Opened in 1941, this gem of a neighborhood spot in Spokane’s Garland District has been featured in three

228A W. SPRAGUE AVE • SPOKANE WA • PLANET EARTH www.spacemancoffeepnw.com

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BURGERS

By Adriana Janovich THE SPOKESMAN-REVIEW

The burger – beloved, satisfying, comforting – is quintessential American food.

The building blocks are fairly simple: juicy ground beef sandwiched between two halves of a bun.

Then the fun starts.

It could remain a simple sandwich, a humble hamburger, with standard add-ons: mustard, ketchup, pickles.

Or, it could become a well-dressed multilayered creation, elevated, almost, to fine dining, with all kinds of accoutrements – from caramelized onions, sauteed mushrooms, bacon and avocado to egg and cheese – sliced, fried, crumbled, melted into a sauce.

From a few fast-food menus to gastropubs and restaurants, here are seven scrumptious burgers, plus a handful of honorable mentions.

This isn’t a definitive list by any means, and it’s completely unscientific. But, it’s a roundup of a few local favorites. How many of them have you tried?

Durkin’s Liquor Bar The $15 single burger on the dinner menu at this downtown vintage-inspired diner features two patties, dill pickle, American cheese and dill mayo as well as house-cut fries on the side. It’s presented with a knife stabbed through its center, and it’s absolutely glorious. Add housemade bacon or a fried egg or both for a little bit extra. 415 W. Main Ave. Call (509) 863-9501.

Hogwash Whiskey Den The $12 fried cheddar burger at this new place, in the Washington Cracker Co. building, comes with a slab of fried cheese that melts over butter lettuce, aioli and a thick, juicy patty. 304 W. Pacific Ave. (509) 389-7137.

Wandering Table The $13 WT burger at Adam Hegsted’s contemporary American eatery in Kendall Yards is topped with smoked mayo, tomato jam, bacon, cheddar and mushrooms. Yes, please. 1242 W. Summit Parkway. (509) 443-4410.

Wild Sage American Bistro At $16, it isn’t cheap, but oh, man, is it

ADRIANA JANOVICH/THE SPOKESMAN-REVIEW

The single burger at Durkin’s Liquor Bar in downtown Spokane comes with two patties, pickles, American cheese and dill mayo. good. This upscale yet hearty beast of a burger features a half-pound of American Kobe beef and housemade pickle on a housemade onion bun and comes with hand-cut fries. (Consider splitting it, so you have room for a slice of the restaurant’s signature coconut cake, which you can split, too.) 916 W. Second Ave. (509) 456-7575.

Ruins The dinner menu at Tony Brown’s charming 1930s-style diner changes weekly. But the $8 bacon burger has become a popular lunch staple and here’s why: Tillamook cheddar, pickles and pleasingly pungent and tangy garlic mayo.

Add an egg for another dollar. 825 N. Monroe St. (509) 443-5606.

Churchill’s Steakhouse Corn-fed Midwestern Angus and Hereford steaks range from $36 to $65 at this elegant downtown establishment. But on Wimpy Wednesdays, customers can

enjoy $7 burgers all night in the lower-level lounge. Check Churchill’s Facebook page for details. 165 S. Post St. (509) 474-9888.

variations on its Instagram feed, and keep in mind that Wednesday is happy hour all day with $10 burgers. 3315 Northwest Blvd.

(509) 323-1600.

Hudson’s Hamburgers

Prohibition Gastropub

Burger joints come and go, but this classic, cash-only, no-frills hole-in-the-wall has been grilling patties since 1907, so it must be doing something right. Choose from a hamburger, cheeseburger, double hamburger or double cheeseburger, but do not ask for fries; they’re not on the menu.

Technically, tried-and-true Huddy’s is in Coeur d’Alene, but it’s also an Inland Northwest institution, so it’s included here.

207 E. Sherman Ave., Coeur d’Alene. (208) 664-5444.

The secret ingredient in these burgers: coffee grounds, which chef-owner John David Leonetti says help impart flavor and keep the beef juicy. Served on a bed of fries, the $11.50 Bootlegger includes blue cheese, while the $14 Al Capone features fried egg and cheddar. Both come with candy-coated bacon on brioche buns. 1914 N. Monroe St. (509) 474-9040.

HONORABLE MENTIONS Downriver Grill It’s difficult to pin down; the chef’s special “Burger of the Moment” is always changing. Check out super-stacked

Wisconsinburger There are too many burgers at this popular South Perry neighborhood site to recommend just one. But the Awe Geez burger ($11.50) features beer-battered cheese curds as well as sharp cheddar. Add bacon for $1.84, housemade bacon jam for $2.30 or an egg for $1.15. 916 S. Hatch St. (509) 241-3083.

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Sunday, December 10, 2017

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TYLER TJOMSLAND/THE SPOKESMAN-REVIEW

Poole’s Public House North at 101 E. Hastings Road in Spokane.

GAME DAY GRUB

By Adriana Janovich THE SPOKESMAN-REVIEW

For football fans who love brunch, it’s the perfect pairing.

Sunday morning football makes it OK to nosh on chicken wings and loaded nachos before noon and have a beer or two for breakfast. Or, if you’re fancy, a mimosa or bloody mary.

It’s more fun to get your game on with other die-hard, jersey-wearing, giant-foam-finger-waving fans. And, it’s even more fun when you don’t have to prep the snacks or wash the dishes.

Here’s a round-up of local watering holes

for fans who don’t want to miss a kick, throw, Hail Mary pass, touchdown dance or chance to collectively curse at refs during those 10 a.m. Sunday games this NFL season.

Go ahead. Get your game on.

The Ref Sports Bar They really wing it at this place. That is, The Ref offers 31 flavors of chicken wings.

Traditional Buffalo-style comes in six levels of heat – from mild to “tough-guy hot.”

Other flavors include pineapple bourbon, maple-honey-sriracha, Thai peanut, pesto, Dijon, cilantro lime, chipotle bacon, Asian orange and huckleberry barbecue. Buy them

by the pound, half-pound or piece. They’re available in six-, 12-, 24- or 50-piece sizes.

Burgers, wraps, sandwiches, steak bites, mozzarella sticks, giant pretzels, pizza and macaroni-and-cheese round out the menu.

Big-screen TVs above the bar are the focal point, and there are 20 TVs in all. Sundays during football season, The Ref opens at 9 a.m. Expect drink specials. 14208 E. Sprague Ave., Spokane Valley. (509) 315-9637. therefsportsbar.com.

The Swinging Doors Get here on game day as early as 7 a.m. if See GAME DAY GRUB, K56

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extensive menu. Note: wings are known as Liza’s Legs here. Both locations offer more than a dozen screens. Poole’s Public House North has a 140-inch projection screen. North: 101 E. Hastings Road. (509) 413-1834. South: 5620 S. Regal St. (509) 368-9760. www.poolespublic house.com.

GAME DAY GRUB Continued from K55

you want. That’s when the Swinging Doors opens – seven days a week. This longtime sports bar, opened in 1981, features more than 50 screens, including a 13-foot jumbo screen. Its top-selling entree is its broasted chicken, pressure-fried to perfection. Look, also, for beer-battered mushrooms, jo-jos loaded with white cheddar and bacon, garlic-Parmesan fries, jalapeño poppers, nachos, sandwiches, burgers, hot dogs, soups, salads and macaroni and cheese.

Breakfast is served all day. There are eight kinds of omelets as well as a breakfast burrito, fried egg sandwich, French toast, biscuits with sausage gravy and something called the Albatross: an extra-large sausage patty on fresh-baked biscuits with hash browns and sausage gravy. Add two eggs and toast for another dollar. Pair it with a bloody mary. There are seven versions of it here, including the Spokane Mary made with Dry Fly vodka. 1018 W. Francis Ave. (509) 326-6794. www.theswingingdoors.com.

Red Lion BBQ and Pub This is a Packers pub, but it gets crowded for Seahawks games, too. When either of those teams are playing, the Red Lion usually offers a breakfast buffet with French toast, sausage, eggs and bacon.

During games that don’t draw as large of crowds as Green Bay and Seattle, breakfast is made to order. The Red Lion usually opens at 11 a.m. But on Sundays during NFL season, doors open at 9 a.m.

This is a longtime, legendary sports bar, decorated with memorabilia from Gonzaga and Washington State universities as well as the Spokane Chiefs. It isn’t unusual to spot local coaches and assistant coaches here – and sometimes even a Spokesman-Review sports writer or two. 126 N. Division St. (509) 835-5466. www.redlionbbq.com/.

The Viking It’s all about helping yourself on Sundays at the newly revamped, family-friendly Viking. The Spokane institution reopened last spring after an extensive remodel. These days, the menu features upscale pub grub, including an assortment of burgers and sandwiches.

Sundays, it opens at 9 a.m. for brunch and football. There’s a breakfast buffet as well as mimosa and bloody mary bars. Plus, there are 24 rotating taps. 1221 N. Stevens St. (509) 326-6241.

Brooklyn Deli

TYLER TJOMSLAND/THE SPOKESMAN-REVIEW

Poole’s Public House North’s Irish nachos with corned beef.

Morty’s Tap and Grille The family-friendly South Hill hang-out serves breakfast from 7 a.m. to 1 p.m. daily. Sunday, it’s happy hour all day.

Flapjacks, Benedicts, steak and chicken-fried steak are all on the menu.

Morty’s is part of the locally owned Nelson-Phelps Hospitality family of restaurants, which includes Steelhead Bar and Grille, Selkirk Pizza and Tap House, The Barrel Steak and Seafood House, and Fieldhouse Pizza and Pub North and Liberty Lake. A sister restaurant, The Screaming Yak, 118 W. Francis Ave., opens at 8 a.m. Sunday and is also a good place to catch a football game. (And its signature spicy bloody mary is $5 on Sundays.) 5517 S. Regal St. (509) 443-9123. mortystapandgrille.com.

Rock City Grill The top-selling appetizer at this South Hill spot is Italian nachos: pasta chips piled with olives, tomatoes, pepperoncini, sausage, Asiago cream sauce, mozzarella and Parmesan. “People lick the plate,” said Rose Rhoades, who owns the restaurant with her husband, Jim. Another specialty: anything with the housemade Thai peanut sauce. In fact, the Thai pizza outsells the pepperoni pizza at this place. The recipe is so secret that even the head chef doesn’t know it.

Only three people have access: the owners and an employee who has worked at Rock City since it started. (He signed a nondisclosure agreement.) The rest of the

menu is a mix of Italian and American favorites. Think panini, pizza and pasta, and burgers, wraps and sandwiches.

Sundays – and Saturdays, too – Rock City serves breakfast from 9 to 11:30 a.m.

Mimosas are $3. The “five-alarm” bloody mary is $6. And the bacon bloody mary is $7. Look, also, for pancakes, biscuits and gravy, chicken-fried steak and assorted omelets. There are 10 TVs. And if the kids aren’t interested in football, that’s OK; Rock City will let them borrow hand-held electronic devices loaded with games.

When the Seahawks play, Jim Rhoades gives away Seahawks gear. Rock City opened 25 years ago this month. This is its third location. 2911 E. 57th Ave. (509) 455-4400. rockcitygrill.com.

Poole’s Public House Both locations of this restaurant and sports bar open at 8 a.m. on weekends.

The north location features 18 taps, while the one on the South Hill has a dozen.

The best part: it’s happy hour all day Sunday - with domestic drafts for $2.50.

Breakfast runs from 8 a.m. to noon, too.

Have a bloody mary or mimosa for $3.

The regular menu features elevated pub fare. Nosh on chili cheese fries, fried cheese curds, fried zucchini slices, bacon-wrapped grilled and stuffed jalapeños, beer-battered mushrooms, hand-battered pickle spears, Scotch eggs or Irish nachos with corned beef. Or, choose from 11 signature sandwiches and 11 burgers. Salads, chicken strips, fish tacos and corn dogs round out the

This downtown sandwich shop and bar opens early Sunday mornings during football season. Get here at 9 a.m. – as soon as the door opens – to secure the best seat. But, really, anywhere you sit, you’ll be able to see. That’s because at the center of this viewing party is an 8-foot projection screen. A special Sunday breakfast buffet runs from 9 a.m. until noon with a rotating egg bake every week, biscuits and gravy, bacon and apple-cranberry sausage. The buffet is $8 with an alcohol purchase. Try the bloody mary. Or, opt for a beer. PBR tallboys are $3. The regular menu – wings with Booey’s Gourmet locally created sauce, loaded nachos, macaroni and cheese, assorted sammies – is also available. 1001 W. First Ave. (509) 835-4177. brooklyndelispokane.com.

24 Taps Burgers and Brews This downtown family-friendly and super-spacious sports bar is easy to spot.

Just look for the mural on the exterior west wall depicting characters from the 1998 cult classic film “The Big Lebowski.”

Like its name suggests, there are 24 taps featuring a mix of beers from local breweries as well as more widely distributed offerings. Nosh on gourmet burgers and sandwiches, including the Seahawker – a 1⁄2-pound of chicken breast, Swiss cheese, apple wood-smoked bacon, tomatoes, onions and avocado.

Pub grub is the specialty here. Wings and sweet potato fries come by the pound. Of course, you can always ask for a half-order. Look, also, for poutine, potato skins, mozzarella sticks, nachos, wraps, fried pickles and more. There’s a heated patio at the corner of Lincoln Street and Riverside Avenue and almost as many TVs as there are taps. And, on Sundays during football season, 24 Taps opens early, serving breakfast from 9 to 11 a.m.

24 N. Lincoln St. (509) 309-3103. www.24taps.com.

Jack and Dan’s Bar and Grill This lively University District establishment, popular with students, opens at 11 a.m. on Sunday unless the Seahawks have a 10 a.m. game – and then See GAME DAY GRUB, K57

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COLIN MULVANY/THE SPOKESMAN-REVIEW

Brooklyn Deli and Lounge at 1001 W. First Ave.

GAME DAY GRUB Continued from K56

it opens at 10 a.m. That happens once during the regular NFL season this year – on Dec. 10. Order off the regular menu, which features assorted sandwiches and wraps (Reuben, club, French dip, roast beef and chipotle melt, BLT, Fiesta Chicken) as well as appetizers such as hot wings, mozzarella sticks, nachos and mini jalapeño poppers. On the kids menu: grilled cheese, chicken strips, spaghetti and meatballs, and a corn dog. 1226 N. Hamilton St. (509) 487-6546. jackanddans.com.

Epic The center of attention at this contemporary Northern Quest Resort & Casino sports hangout is the

30-foot-by-10-foot big screen over the bar. Its football brunch menu includes chicken wings, nachos, corned beef hash, biscuits and gravy, fish and chips, a pulled pork sandwich, Denver omelet, pizza and Belgian waffles. There’s a build-your-own bloody mary bar on Sunday, too. Bases – vodka or gin – are $6 or $8.50. Then, choose a mix: regular, spicy or verde. Add-ons include a cheese quesadilla for $1.50, bacon for $2, mini cheeseburger for $2.50 and a sausage trio for $3. Pickled asparagus, olives, pepperoncini and citrus are included.

Epic opens at 7 a.m. Sunday. 100 N. Hayford Road, Airway Heights. (509) 242-7000. www.northernquest.com/ resort/dining/epic.

True Legends The center of attention at this Liberty Lake sports bar is a nearly 20-foot screen.

Share or start with steamed clams, crab-artichoke dip, nachos, potato skins, onion rings or calamari. Wings come in packs of eight or 32 and up to four sauces.

Choices include garlic herb, chipotle pepper, barbecue, Buffalo, teriyaki, Thai peanut, wasabi, Jamaican jerk and honey Sriracha. Pizza, calzones, fish-and-chips, pasta, ribs, steaks and assorted sandwiches, and salads round out the menu. It opens at 9 a.m. on Sunday. 1803 N. Harvard Road, Liberty Lake. (509) 892-3077. www.truelegendsgrill. com.

Capone’s Pub and Grill This North Idaho institution opens at 9:30 a.m. on Sundays during football season. Breakfast is served until 11 a.m., then it’s time for the regular menu of assorted chicken wings, grinders, pizza and burgers. Started in Coeur d’Alene in 1991, Capone’s was featured on the 2010

“Wings and Things” episode of Food Network’s “Diners, Drive-In and Dives.”

There are three locations. Coeur d’Alene: 751 N. Fourth St. (208) 667-4843. Post Falls: 315 N. Ross Point Road. (208) 457-8020. Hayden: 9520 N. Government Way. (208) 762-5999.

Victory Sports Hall This contemporary Coeur d’Alene sports bar, connected to its sister business Crafted Taphouse next door, opens at 10 a.m. Sunday – just in time for kick-off. Between both bars, there are 90 beers on tap. Victory has a few menu items, but guests can also get anything from the upscale pub menu at Crafted, too. Victory boasts two nearly 14-foot LED video walls. 519 Sherman Ave. (209) 292-4813. www.facebook.com/ VictorySportsHall.

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extra points for pressing its own tortillas in house. The masa dough, however, is made off site. Opened last summer, the restaurant sits on the first floor of River Park Square, tucked between Nordstrom and Williams-Sonoma in the space that formerly housed the Loft clothing store.

The decor is done in red and gray and black with industrial and animal-print accents. Bright and sunny sidewalk seating overlooks Main Avenue. Taco entrees range from $9.99 to $16.99 – for two or three and depending on the filling.

There’s grilled mahi mahi, carne asada, verde chicken and fried avocado. The barbacoa is topped with chipotle crema, sliced radish and cilantro. 808 Main Ave. (509) 381-5162. tortillaunion.com

TACOS

Continued from K30 sugar instead of high-fructose corn syrup.

Or, opt for a Mexican beer. Taco choices are: carne asada, chicken, chorizo, carnitas, al pastor and adobada. 820 E. Francis Ave. (509) ) 489-4514.

Rancho Chico Family Restaurant This casual, sit-down, family-friendly restaurant has two Spokane locations, and both are known for their friendly service and welcoming atmosphere. They also can be found in Omak and Colville.

Consider the hearty tacos al carbon (beef grilled over charcoal) combination plate with rice and beans for $16.95. Tacos are topped with onion and cilantro. 2023 W. Northwest Blvd. (509) 327-2723. 9205 N. Division St. (509) 467-0022. mexicanrestaurant spokane.com

Timber Gastro Pub

Gerardo’s Authentic Mexican Food Help yourself to chips and salsa at this brightly colored spot, which offers Mexican fare at prices that won’t empty the pocketbook. Tortillas come from De Leon Foods. And tacos are generously stuffed. Carnitas and carne asada (grilled beef) tacos are $2.45 each. There’s lengua, too (that’s tongue) – as well as fish and adobada (pork in red chili sauce).

Heartier appetites might opt for plates that include sides of rice and beans; combos run from $7.65 to $8.99. There’s a drive-thru as well as take-out and a small dining room, painted red, yellow and green, with a mix of booth and table seating. Wash it all down with a 32-ounce, $1.99 refreshing horchata. 2706 N. Monroe St. (509) 340-9905. facebook.com/Gerardos AuthenticMexicanFood

Three Ninjas Founded in 2014, this popular food truck offers a variety of wraps, rice bowls and, of course, tacos. They’re served on housemade chipotle tortillas. Plus, this truck makes its own tortilla chips, salsa and hot sauce. It can often be found at the Kendall Yards Night Market. Call or check Facebook for its current location.

(509) 768-3613. facebook.com/mobile spokane

Borracho Tacos & Tequileria Street-style tacos are $2 or $3 each at this hip and happening downtown corner spot, which specializes in infused tequilas

ADRIANA JANOVICH/THE SPOKESMAN-REVIEW

Tortilla Union in River Park Square specializes in Southwestern fare, including these barbacoa tacos. and Mexican street food. Decor is Day-of-the-Dead- meets-sports-bar – with plenty of TVs, images of happy skulls and a festive atmosphere. The place gets loud and packed, especially on game days and Taco Tuesdays. The patio’s popular in summer; on a recent warm and sunny weeknight, there was a 30-minute wait. House tacos are al pastor, verde chicken, chorizo and potato, veggie, and fried avocado. Specialty tacos are carne asada, ground beef, lengua, fish and barbacoa. They feature double corn tortillas from De Leon Foods. Eat 25 in a half-hour and win a T-shirt, plus get your name on a plaque on the wall. So far, 17 people have been successful, including one guy who managed to down 46.

Platters with two street-style tacos with rice and beans are $9. Shrimp tacos on flour tortillas with rice and beans are $13.

Wash them down with a 32-ounce margarita for $14, and call for a ride home. Note: It’s 21-and-over only, all of the time. 211 N. Division St. (509) 822-7789. borrachospokane.com

Neato Burrito/Baby Bar This popular downtown joint – it’s a two-in-one situation, with the eatery out front and the bar in the back – recently added street-style tacos on corn tortillas to its menu. Customers can build their own. It’s $3.50 for one, $5.50 for two and

$7.50 for three. Toppings include tofu or meat (chicken, pork and ground or shredded beef), lettuce, cabbage, onion, tomato, cilantro and salsa. There’s an 8-inch flour taco, too. 827 W. First Ave. (509) 847-1234.

El Que Come to this neighborhood hole-in-the-wall in historic Browne’s Addition for its specialty tequila drinks.

After a couple, have some tacos, the mainstays of this spot’s food menu. The atmosphere is intimate and inviting.

Decor includes Catholic, patron-saint, devotional candles. Try the Fresh Beets, an earthy beverage made with beet-infused tequila, or the pineapple-jalapeno margarita. Other infusions: ghost pepper, orange-cinnamon, chocolate-cinnamon-hazelnut. El Que, snuggled behind its sister eatery, The Elk, is also known for its $2 Tecates on Tuesdays and $2 Modelos on Mondays.

The only downside: it doesn’t open until 4 p.m. 141 S. Cannon St. (509) 624-5412. wedonthaveone.com http://wedonthaveone. com/el_que/

Tortilla Union Southwest Grill This is the Twigs of Southwestern fare.

It’s owned by the same folks. And it gets

This modern and spacious gastropub in Post Falls is known for its decor and architecture as well as its elevated pub fare, including gourmet tacos. The setting melds natural and industrial elements.

Dividing walls resemble pallets. Duct work is exposed. Split wood, caged rocks and a blown-up black-and-white vintage photo of loggers are among the other accents. Look for the Asicana tacos featuring slow-smoked brisket simmered in ginger glaze with pickled red onion, Asian-inspired slaw, wasabi cream and fried wonton strips. The Maui tacos include cod, fire-roasted corn guacamole, shredded cabbage, picante cream and pineapple-mango pico de gallo. The pulled pork version includes shredded cabbage, salsa verde, black bean-and-corn pico de gallo, crème fraiche and crumbled cotija cheese. Wash them down with the specialty beer-infused or other craft cocktails. 1610 E. Schneidmiller Ave. in Post Falls. (209) 262-9593. timberpub.com

Zola This quick, casual and eclectic spot offers three tacos on corn tortillas for $10.

On Taco Tuesday, however, they are three for $5, and that’s why they’re on this list. Enjoy the special on the charming little patio overlooking West Main Avenue or quirky-cool upstairs seating fashioned from vintage carnival rides. Plus, there’s live music every night of the week. Main street tacos include shredded pork or white fish with aged cheddar and spicy slaw. Chicken tacos are topped with lime crema, cilantro, aged cheddar, lettuce and salsa. 22 W. Main Ave. (509) 624-2416. zolainspokane.com

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