Back to Business Volume 1 09-16-2020

VOLUME 1 PRESENTED BY

RESTAURANT

Guide A GUIDE SUPPORTING HOSPITALITY BUSINESSES IN OUR COMMUNITY

BACK TO BUSINESS PARTNER ORGANIZATIONS

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SPONSORED CONTENT

THE SCOOP

INSIDE

We Got This!

We've all had a tough run of it these

Creatively Coping..................... 6 Open-Air Eating..................... 10 Grand Openings .....................14 Q&A: Jeannie Choi................. 18 Spring Cleaning...................... 22 Drinks to Go........................... 26 Fully Loaded........................... 30 All in the Family...................... 34 Full Meal Deals ..................... 38 What’s Brewing?..................... 42 Destination: Liberty Lake........ 46 On The Cover Pan-seared shellfish fettuccine from Clinkerdagger

past months. Businesses and individuals alike have been hit hard by the COVID-19 pandemic, particularly in the hospitality industry. Even as Washington state has reopened under Phase 2, revenues are down by up to 70 percent in the restaurant sector. This is a profound challenge for what are generally small, family-owned businesses — and it’s a threat to the beautiful restaurant scene we have all watched build here over the past decade.

“It’s been rough,” says chef Chad White of Zona Blanca and High Tide Lobster Bar. “It’s hard enough to operate even without a pandemic.”

Meanwhile, local leaders have taken up the cause.

“We were asked to lead the business recovery conversation from the get-go,” says Alisha Benson, CEO of Greater Spokane Incorporated.

“One of the first things we did was call our peers at Visit Spokane and our other partners, the West

Plains and Spokane Valley Chambers of Commerce, and then the Downtown Spokane Partnership, and said, ‘We’ve got to get together. Our business community is going to need us.’”

The Inlander is in a unique position to help, especially in the area of restaurants, having worked closely with many of them via Inlander Restaurant Week. So the Inlander’s team along with STCU and Washington Trust Bank, joined up to pitch in. This Back To Business Guide, the first in a series, is part of that team effort.

The only way restaurants are managing through this unprecedented time, White points out, “is because our community is supporting us.”

And that’s the core of this campaign’s mission — to show that by blending safety and commerce, every single one of us can be part of the solution.

We know everybody wants to help, but there is one other requirement: You must be OK with eating lots of delicious food. Read on, and we’ll show you where. ◆

ORDER UP! Grab the next Back to Business Guide on Oct. 1 when Volume 2 will be inserted in the Inlander.

Find resources and details about this ongoing project at btb.inlander.com.

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INTRO

How to Do...

Everything!

The Back to Business marketing campaign is all about helping our local community successfully and safely navigate the pandemic. Here’s how you can get involved.

...Support Local Restaurants: The hospitality

industry is critical to the Inland Northwest, and we all need to do our part to help them succeed right now. Fortunately, this is a yummy responsibility. Go out to eat, order delivery, fill a growler, bring takeout home for the family, buy gift cards from your favorite restaurants, or get a cocktail to go and enjoy an expertly mixed drink on your own deck. Also, help spread the word about what restaurants, breweries, can you switch out this logo (and kill it forever) with the new one in wineries and distilleries are doing well. Finally, tell assets.

Clientand also wants family the new image that the bloody if possible. your friends toincludes pick upmary this guide!

Crop out the napkin with silverware, and shuffle the design a bit to use the space to the right of the drink for the logo and the statement. The rest of the info can go across the bottom.

Over 100 Businesses Spokane’s Favorite Place to Brunch 7 Days a Week

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Check Out Each Business In The Guide

...Use This Guide: Inside you’ll

find lots of inviting stories about how Spokane County businesses are figuring out ways to thrive in these difficult times. But importantly, you’ll also see

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from February to May 2020

-43%

LEISURE AND HOSPITALITY -23% OTHER SERVICES -19% EDUCATION SERVICES

How to...

WHO WE ARE

PERCENT change in WASHINGTON employment

-14% CONSTRUCTION well over 100 ads promoting area businesses; each one includes all you need to know about your favorite restaurants and how to stay connected to them.

Spend a moment with each of these, and remember that each individual business represents something so much bigger: These are our friends and neighbors, they are major employers who pump out great food and drinks but also pump money back into our local communities as a whole.

...Keep Up on Latest Developments: This Back to

Business is the first in a series that will be published in the coming weeks and months. In the meantime, find Back to Business pages in the Inlander every week through the end of the year; these pages feature our Fresh Sheet with the latest news, deals and specials being offered by area businesses. Find more at btb. inlander.com.

...Stay Safe as a Consumer or Business Owner: For starters, follow public health

guidelines about social distancing and mask-wearing. Here’s an easy way to remember what to do: Spread Kindness Not COVID-19. (Find out more about that countywide awareness effort at KindnessNotCovid.org.) As a business owner, there are a lot of resources available to help you, starting with Back to Business and all of its partners. Additionally, visit InlandBizStrong.org for other resources. ◆ SPONSORED CONTENT

-10% HEALTH SERVICES -9% TRANSPORTATION & WAREHOUSING -9% RETAIL TRADE -8% MINING & LOGGING -8% GOVERNMENT -7% MANUFACTURING -6% WHOLESALE TRADE -5% BUSINESS SERVICES -4% FINANCE, INSURANCE & REAL ESTATE -3% INFORMATION SOURCE: Washington State Employment Security Department

-2% UTILITIES

WELCOME

About Back to Business This guide is part of a local marketing effort in support of

A Vital Mission Strictly speaking, halibut cakes, carne asada, and salted caramel cupcakes are not necessities of life.

Yet, one of the lessons from COVID-19 is that local businesses like Hay J’s Bistro, Mexico Lindo Taqueria, and Sweet Frostings are essential. They’re where we connect, console, and celebrate. They’re a paycheck for staff, a lifelong investment for owners.

To the community, they’re vital. Not casting any shade on the chains, but these home-grown restaurants are what makes this place Spokane. Boise doesn’t have Chkn-N-Mo. Portland doesn’t have the Grain Shed. You can’t get a Davenport Signature Brunch in Seattle, or a Neato Burrito in Missoula.

Of course, those who provide our books, hammers and art are every bit as important as those who help us break bread. They’ll be featured in upcoming “Back to Business” publications.

It’s no secret that many businesses are hurting. At STCU, we processed more than 1,000 paycheck protection loans when the Small Business Administration offered them at the start of the pandemic. And we made it possible for other, smaller credit unions to provide the same assistance for their business members, as well.

Now, we’re looking beyond recovery. It’s our hope that over the coming months, “Back to Business” inspires you to view our local enterprises as community assets, worthy of your support now, and for the long haul.

That means more than placing an order and tipping generously. It means showing appreciation and a bit of grace to those who work on the frontlines, and to the owners who put their livelihoods on the line every day.

After all, they’re our neighbors.

the hospitality sector developed by leading local institutions and community-minded businesses to help promote our region’s recovery. The project was unanimously approved for support by Spokane’s County Commissioners through the CARES Act with the express goal of supporting affected businesses in the hospitality sector. It should be noted that the Inlander’s editorial coverage remains separate and independent from this marketing effort.

Volume One is focused on restaurants and local purveyors of beer, wine, cider and spirits. Through the end of the year, watch the Inlander for more special Back To Business guides focused on businesses in our community, along with special features, sharing even more recovery stories.

Businesses are working hard to serve customers and stay safe. Finding ways for everyone to connect with area businesses is critical in keeping our community moving forward during this challenging time.

Ezra Eckhardt President/CEO

Find deals, specials and business updates from area businesses at BTB.Inlander.com

... and in the weekly Back to Business pages in the Inlander Support provided from Spokane County through the CARES act

BACK TO BUSINESS PARTNER ORGANIZATIONS

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INNOVATION

Culinary Creativity Faced with limitations and new challenges, local food providers have gotten inventive to reach customers From curbside pickup to home delivery, expanded outdoor seating to brand new menu items, the food service industry in the Inland Northwest has pushed onward with innovation and resourcefulness while faced with myriad pandemic-caused disruptions.

Opening a new business while social distancing limitations remain in place — and the public’s concerns about the spread of COVID-19 are high — may seem like a poorly timed choice, but for some in the region it’s actually been surprisingly beneficial.

SPOKANE SALAD DELIVERY, for example, launched in May and just around the time other restaurants across the state were allowed to reopen for limited dine-in service after two months of only takeout.

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The timing was in owner Ryan Willcockson’s favor, however, because he’d planned for the business to be delivery-only.

Customers can place advance orders at spokanesaladdelivery.com to have fresh-made and flavorpacked salads delivered with no contact to their office or front porch on the following day. Current menu options include a Mexican grilled chicken Cobb, and a pulled pork salad with a barbecue sauce vinaigrette, as well as a vegan option. Each heartily portioned salad can stand alone as its own meal, or be shared as a side.

Besides restaurants, local event venues that frequently host and serve food for large gatherings for SPONSORED CONTENT

weddings and parties have also been deeply impacted by current circumstances.

When it became clear that many of the private events on its 2020 calendar would be canceled, owners of the COMMELLINI ESTATE in North Spokane decided to do something they’d long envisioned: Open a restaurant.

“The real focus was our events — weddings, anniversaries, corporate parties, any event you could think of,” says estate co-owner Lauri Seghetti. “We never opened as a restaurant, but it was in the back of our mind that we’d maybe figure out how to do it along with the events. The pandemic kind of allowed us to rethink.”

TOOLS OF THE TRADE A few new ways restaurants are reaching customers during the pandemic Local Delivery Spokane-based TREEHOUSE DELIVERIES has become a welcome alternative to national food delivery services like Uber Eats, DoorDash and others. Since the pandemic’s onset, Treehouse has seen exponential growth in the number of local spots listed on its easy online and mobile ordering platform. The locally owned service is also available to restaurants at much lower fees, and its drivers are able to earn more cash per trip. More at treehousespokane.com.

Cocktails To-go

LOST BOYS GARAGE

In mid-May, when restaurants were still unable to serve customers on site, the Washington Liquor & Cannabis Board made a temporary rules change to allow restaurants that serve food to also sell pre-made, sealed cocktails as long as a customer is also ordering food. The change is set to last until 30 days after Washington state enters Phase 4 of the governor’s Safe Start reopening plan.

Online Ordering To that end, the historic venue debuted its on-site restaurant TAVOLA CALDA (in Italian, the name means “hot table”) in mid-July, offering a menu of family recipes for some of the venue’s most popular Italian dishes, like chicken cacciatore and several richly sauced pastas.

Tavola Calda is open five days a week, barring any privately scheduled events, and customers order in a counter-service style. Tables are spread out across the estate’s scenic grounds in the Little Spokane watershed, and guests are encouraged to wander until they find the perfect outdoor picnic spot.

Picnics in the park have also become a pleasant and popular way to escape the confines of home, and are an activity many restaurants have in mind with new carry-out specials for the whole household.

Since early spring, LOST BOYS GARAGE in North Spokane has offered a low-key picnic-friendly deal for $40 that comes with four bacon cheeseburgers, a large salad, extra-large fries and dessert to share. You won’t find the special on the restaurant’s regular menu, so make sure to call in or stop by to order.

Level up your picnic game with a fancy cheese board and bottle of wine from downtown cheese and wine shop WANDERLUST DELICATO. Enjoy as a snack or full meal in the backyard, at a local park, or after hiking to a scenic destination — wherever your heart desires! Wanderlust’s transport-friendly, individually portioned picnic snack packs come with three artisan cheeses, olives, crackers, almonds and more, with an option to add charcuterie.

Options for larger groups are all listed on the shop’s website for preorder, with custom platters available as well.

Innovation doesn’t stop with the restaurants listed here.

Pre-made family-size meals (see page 34) and cocktails to-go (more on page 26) also remain popular choices to enjoy a restaurant meal or craft beverage in the safety of your home as this pandemic continues to disrupt the hospitality industry.

For those who feel comfortable dining out in a socially distanced setting, many local eateries have taken full advantage of the outdoor dining season, now at its tail end, to expand on-site patios (see page 10) for a fresh new al fresco experience. ◆

While ordering takeout for fast home delivery has become many customers’ preference, others want to avoid delivery fees, or being placed on hold when calling in a pickup order.

The good news is that many area restaurants have lately added online ordering, if they didn’t already have it, to their websites. Many of these virtual storefronts break down menus by category, and allow diners to specify exactly when they’d like to pick up their food, no hassle on the phone needed.

Meal Kits With another distanced learning school year starting soon, feeding the family can be yet another stressful daily task in an already highstress time. Some area restaurants and catering companies want to help, and have shifted services to offer easy-to-make meal kits that come with all the ingredients and simple instructions to put together a tasty dinner, no shopping list, recipe searching, or trip to the grocery store needed. ◆

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PATIOS

HI NEIGHBOR TAVERN'S COURTNEY JONES

Breathe Easy

With fresh air a commodity during the pandemic, Spokane County restaurants expand outdoor seating options There are few things better than eating a great meal while soaking in the heat, enjoying the city and breathing in the fresh air out on a restaurant’s patio. Often, however, restaurants don’t have space for outdoor seating, or they were prohibited from adding it.

That has started to change due to the novel coronavirus.

Restaurants and bars are adding or expanding outdoor seating options as customers demand more fresh air and the city of Spokane relaxes rules on patios. It’s been crucial in helping some restaurants survive despite limited capacity due to COVID-19.

Chase Van Cotthem, co-owner and manager of SHAWN O'DONNELL'S AMERICAN GRILL AND IRISH PUB, says they applied for a permit to expand into the sidewalk on Broadway, since the city of Spokane temporarily allowed restaurants to apply for permits to expand into public areas like sidewalks.

“We had a few people saying, ‘Oh, I wish you had a patio,’” Van Cotthem says. “It’s part of what played into us trying to find the funds to buy a table and fence and chairs.”

By early September, he says they finally gathered up enough money to set up outside seating. He adds that “the process with the city is extremely easy.” Around a dozen other restaurants have applied for the permit.

PERRY STREET BREWING has wanted to add a sidewalk

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patio before, but didn’t qualify until restrictions were eased because of the pandemic, says owner Ben Lukes. This summer, they’ve added seven more tables outside. The brewery and restaurant immediately started seeing the payoff.

“It’s been a huge, huge boon to the business and totally saved what we’re doing,” he says.

HI NEIGHBOR TAVERN, on North Monroe, never had a patio before this year, but applied for a permit to add a couple tables and four chairs on the sidewalk. Manager Courtney Jones says she’s noticed a difference: Not only do people like to be outdoors during the pandemic, but they stay there longer and enjoy the scenery.

“It gives us a little bit of an outdoor look from the street. It catches people’s eye. And people like to sit outside because it’s nice instead of sitting in a dark bar,” Jones says.

As the weather starts to get colder, it will get harder to keep the patios attractive to customers. Lukes says they have invested “heavily” in patio heaters, hoping that can bring in business well into the fall.

But he hopes the expanded patio access will last past the pandemic.

“We’re hoping to work on that and figure it out in the future,” Lukes says. “The whole neighborhood has rallied around it and loves it.” ◆ SPONSORED CONTENT

POPULAR PATIOS Luna Surround yourself with greenery and flowers on the South Hill while enjoying a delicious meal.

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Back To Business Guides and much more…

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RESTAURANT

Guide

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A GUIDE TO SUPPORTING HOSPITALITY BUSINESSES IN OUR COMMUNITY

Community Centers

BACK TO BUSINESS PARTNER ORGANIZATIONS

ADVERTISING SUPPLEMENT TO THE INLANDER

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NEWBIES

FLUFFY'S CANDY

Opening Doors The pandemic hasn’t prevented several new food spots from debuting, and even thriving Fluffy's Candy in North Spokane opened for the first time on March 16, the morning after Washington Gov. Jay Inslee ordered all restaurants and bars to close their dining rooms to prevent the spread of COVID-19.

Owners Taylor and Rachel Gano had already been aiming for that date; it was the promise they’d made to many curious onlookers who stopped by the storefront on a busy corner of the Newport Highway while renovations were underway.

Just a few weeks after it opened, Easter gave the candy shop a big boost. Fluffy’s stocks imported specialty and bulk candy, as well as a house line of caramels, bonbons and marshmallows. To better adapt to the restrictive business climate they found themselves in, the couple quickly launched an online store (fluffyscandy.com) for easy preorders, also offering shipping.

“We’re going to keep on,” Taylor Gano says.

“We have no business history and we don’t know how we’re being affected; it could be that we’re having great sales, or it could be terrible. We’re not the type of people to give up and stop.”

Gano emphasizes that Fluffy’s was developed, pre-pandemic, with high standards for food safety and hygiene. All bulk candy is packaged by employees wearing gloves in lieu of self-serve bins.

Since the pandemic, “A lot of people are more selfconscious of germs and how their food is handled,” Gano says. “This was already our plan; no one touches the unwrapped candy.”

While social-distancing restrictions continue, Fluffy’s is open daily from 2-6 pm for pickup and walkin shopping. The couple remain optimistic that Fluffy’s

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will weather the current situation since they built their business plan without factoring in any profits until two years in.

“We are providing a service for people to try and maintain a sense of normalcy,” Gano says.

In Spokane Valley, the mouthwatering aroma of smoked beef brisket began wafting from an unlikely location — a historic train parked along busy Sprague Avenue — in late March, signaling the arrival of SMOKERIDGE BBQ. During its first few weeks of operations, owners John and Julie Sherwood sold out of food every day, and received encouraging calls from residents just to say they’re happy to see the business open amid current economic uncertainty.

“We of course got the closing order while we were in the middle of doing the remodel and making repairs to the entire train,” John Sherwood says. “So we decided we would stop spending money and time that way and go ahead and open for takeout.”

The initial community response was so unexpectedly positive for SmokeRidge that the Sherwoods even hired several part-time employees to work alongside themselves and their two daughters. The restaurant is operating a 450-pound-capacity smoker to fill orders for takeout and dine-in orders; the latter option has been offered since mid-summer when the Sherwoods were able to unveil the remodeled train cars’ dining room.

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the restaurant’s kitchen. Happy hour in SmokeRidge’s Track 58 Martini Car is offered from 3-6 pm, Tuesday through Saturday.

“Some of us didn’t have much of a choice, [the pandemic] threw us into a very unique situation,” Sherwood reflects. “It’s kind of scary and has been an upand-down experience, but fortunately we’ve had such a great outpouring of support from the community.”

Before the coronavirus upended the restaurant industry, Jennifer Davis had aimed to open THE SCOOP’s new second location in Kendall Yards by midMarch, just in time to get settled in for ice cream’s peak summer season.

“For us, being so close to opening and then everything being shut down was a blessing, but also scary because how do you move forward?” Davis says. “Do you abandon this other space, and where is the business?”

After much reflection, she decided to open the new store in the former Brain Freeze location at the end of April. At the time, the Scoop could only sell pints of ice cream ($10 each) to-go at both of its locations, which actually resulted in a sales increase compared to the same time last year. By the time hot summer weather rolled around, the Scoop was able to open both locations for walk-up service.

Masks are required to enter both stores, and markers have been laid out on the floor so customers can stay 6 feet apart from one another. At the South Hill location, the counter has been pushed up to the front door so that it’s closer to an outdoor walk-up window.

While she’s deeply thankful for the community’s support during such an uncertain period, Davis says it’s a bittersweet success because so many of her friends in the industry are still struggling.

“I’m so thankful and so grateful I’m able to pay my rent and keep most of my employees and expand,” she says. “But when so many people aren’t sure if they are going to ever be able to open again, or make it through the next week, it’s really hard.” ◆

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Serving Spokane its favorite pizza for over 20 years! mail BackToBusiness@Inlander.com OPEN 6AM-10PM 7 DAYS A WEEK

Not Your Ordinary Bar & Grill SPOKANE VALLEY

509.926.9640 davesbarandgrill.com

12124 E SPRAGUE

HAPPY HOUR SPECIALS MONDAYFRIDAY 2:305:00P* SPOKANE [ DOWNTOWN ]

*IN OUR BAR

803 W MALLON

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509-921-1901

DeLeonsTacoandBar.com SPOKANE [ DOWNTOWN, NORTH, SOUTH ] U DISTRICT

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LIBERTY LAKE

SPONSORED CONTENT

1332 N LIBERTY LAKE RD

available at any Eat Good Group location

VOTED BEST SANDWICH IN THE INLAND NW

509.210.0880 doughliciousgoods.com

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W. 703 SPRAGUE

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CANNED COCKTAILS On The Fly

LOCALLY OWNED | LOCALLY MADE | LOCAL INGREDIENTS SPOKANE [ DOWNTOWN ] U DISTRICT

509.489.2112

Commit to a takeout routine Don’t forget to tip Be safe so we can all reopen

1003 E TRENT #200

Kindred Spirits Welcome

DINING ROOM, BASEMENT BAR AND PATIO SEATING AVAILABLE. CALL FOR RESERVATIONS.

SEE OUR WEBSITE FOR HOURS • TAKEOUT AVAILABLE DURKINSLIQUORBAR.COM • 509.863.9501 SPOKANE [ DOWNTOWN ]

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WE WILL BE READY TO SERVE YOU AS SOON AS IT IS SAFE TO DO SO LIBERTY LAKE MEADWOOD TECHNOLOGY CAMPUS

VOLUME 1

eatgoodcafe.com 509-210-0880 24001 E MISSION AVE

17

INTERVIEW

Q&A with Jeanne Choi d'bali Asian Bistro

Everyone calls owner Jeanne Choi "Mama" at d’bali Asian Bistro. Choi and business partner Kelly Bishop have worked hard to make diners feel at home.

Since 2018, they’ve been a favorite go-to for Southeast Asian food in Airway Heights, including snagging top honors from the Spokane Culinary Arts Guild.

What does dining out offer to today's consumer that is still so vital?

CHOI: Dining out offers convenience, and oftentimes a better value than purchasing all ingredients separately, but most importantly dining out offers an opportunity for human connection. We get to learn from one another, through sharing food and stories. It is through these moments that we build our community and strengthen our friendships.

What is unique & special about your place?

What makes d’Bali unique is, firstly, our food,

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which, like the blending and overlap of cultures beyond modern-day borders of Southeast Asia, showcases the diversity of the entire region that is so dear to our hearts. But most of all, our passion for our local community of the Inland Northwest. Our regular popup events we started from our very beginning, featuring up-and-coming guest chefs, have been a real success.

These events provide an opportunity to share our space and platforms with younger, rising chefs with great talent, who may not have access to or resources to get to showcase their own food and skills otherwise.

How do you balance supporting a loyal clientele but also attracting new diners?

The two go hand-in-hand. It is through attracting new diners that we get to continuously build our customer base, and through our efforts of providing the best customer experience possible, that we have been so fortunate to build a loyal clientele. Social media SPONSORED CONTENT

has been a very important factor, for not just attracting customers but staying in touch as our menu changes seasonally. And prior to COVID-19, we post monthly special events, like private dinners, pop-ups, and guest chefs.

How does the restaurant industry contribute to the community?

We strive to offer the best wages, bonuses and positive work environments for our team members. We not only share meals, celebrate occasions, and do life together, but we have also traveled together. We do our very best to partner with other local artisans, producers and farmers, as well as other businesses.

Networking with other women and minority entrepreneurs has been a big priority for us. We love our community and appreciate the chance to not only showcase our food and culture, but the relationships we get to cultivate. ◆

When life throws you Corona, have tequila with your tacos.

Through fire storms, ice storms, snow storms and now a pandemic, we’ve always been here for our customers and neighbors.

Cheers and thanks for your continued support Spokane!

Cheers and thanks for being there for us Spokane!

Peace, Love & Corn Pasta.

Peace, Love & Tacos.

Open at 11am daily for dine-in and take-out • wedonthaveone.com

Open at 3pm daily for dine-in and take-out ~ WEDONTHAVEONE.COM SPOKANE [ DOWNTOWN ] BROWNE’S ADDITION

141 S. CANNON

SPOKANE [ DOWNTOWN ] BROWNE’S ADDITION

Pick up the Inlander every week for more recovery stories and community business features.

excited to welcome guests back as soon as we are able.

SPOKANE [ DOWNTOWN ]

1017 W 1ST AVE

FREE, Every Thursday

1931 W. PACIFIC AVE.

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Ingredients with Integrity

fe a C e n a k Spo SATURDAY E IS OPEN FOR TH M 8AM-3PM O R F T E K R A M R WONDE

509-866-0850 Open 7 Days a Week • Brunch 9am-2pm Mon-Sun • Dinner 2pm-close Mon-Sat SPOKANE [ NORTH ] MONROE DISTRICT

2209 N. MONROE

OTHER LOCATIONS COEUR D’ALENE (Open 7-6 daily) 504 E SHERMAN AVE SANDPOINT (Open 7-5 daily) 524 CHURCH STREET SPOKANE [ DOWNTOWN ]

835 N POST ST

VOLUME 1

19

or more information about Back To Business

Visit BTB.Inlander.com

SPOKANE [ DOWNTOWN ]

1 W SPOKANE FALLS BLVD

To inquire about being included in future Back To Business editions

mail BackToBusiness@Inlander.com Classic Italian Dishes Weekly Dinner Specials All Day Free Spumoni Ice Cream with Dinner

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SPOKANE [ SOUTH ]

VOTED BEST BREAKFAST FOR DECADES

A modern approach to beer, and food, in a warm and rustic tap room. Feel the love in every pour.

Fried Green Tomatoes with Croele Hollandaise Tasting Room open Tuesday-Saturday Check fortheloveofgodbrewing.com for details SPOKANE [ NORTH ]

20

2617 W NORTHWEST BLVD

VOLUME 1

1227 S. GRAND BOULEVARD

Open 6am-8pm Daily.

Outdoor Seating, Curbside to Go and Delivery thru our Website | franksdiners.com

“PROUDLY SERVING TRAVELERS SINCE 1906” SPOKANE [ DOWNTOWN, NORTH ]

SPONSORED CONTENT

Thanks to our wonderful customers and neighbors for their continued support, it really does keep us going.

GO ZAGS! Cheers Spokane!

Peace, Love & Corn Pasta

Open at 11am daily for dine-in and take-out | wedonthaveone.com SPOKANE [ DOWNTOWN ] U DISTRICT

1414 N HAMILTON ST.

509-808-2395

genusbrewing.com

SPOKANE VALLEY

17018 E SPRAGUE AVE

Imbibe the Magic

COME TRY OUR NEW MENU FRI-SAT 3-12AM SUN-THURS 4-10PM

Partner

SINCE 1942, the West Plains Chamber has served the business community in Airway Heights, Cheney, Medical Lake, Fairchild AFB and West Spokane County. Today we are over 320 members strong and one of the most engaging and dynamic chambers in the state and serving one of the fastest growing areas in the state.

HAPPY HOUR 7 DAYS A WEEK (509) 309-3698 WWW.GILDEDUNICORN.COM

WestPlainsChamber.org

#EATNW SPOKANE [ DOWNTOWN ]

110 S MONROE ST

Artisan beers and breads made with local grains.

509-241-3853

Mon & Wed 7am-7pm • Thurs-Sun 7am-5pm • Closed Tues SPOKANE [ DOWNTOWN ]

N 204 DIVISION

SPOKANE [ SOUTH ] PERRY DISTRICT

1026 E NEWARK AVE

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FACELIFT

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SPONSORED CONTENT

Spring Cleaning

Local restaurants use downtime to renovate and apply fresh coats of paint There's something to be said about good

WILEY'S DOWNTOWN BISTRO bought old doors at Habitat for Humanity and put out a call to local artists. The resulting work hangs between tables in the dining room.

old American ingenuity, because even as restaurants and bars started closing down in March, several Spokane eateries used the downtime to their advantage: They’ve taken care of renovations, changed up the look of their establishments and done some general spring cleaning, all under the strangest possible circumstances.

The popular Browne’s Addition venue LUCKY YOU LOUNGE hasn’t been able to host live music in recent months, but the closure allowed the owners to renovate their outdoor patio, installing dividers between benches so that you can safely enjoy a socially distanced hangout. The beloved downtown mainstay BABY BAR and its attached NEATO BURRITO haven’t had any walk-in customers since March, but the owners have done some deep cleaning and put a fresh coat of paint on the distinctive black-and-white, Twin Peaks-inspired design on the bar’s floor.

But one of the biggest projects happening in the downtown core is at THE WAVE ISLAND SPORTS GRILL AND SUSHI BAR, which temporarily closed its longtime storefront on First and Howard a couple months back for significant renovations. The restaurant moved into the kitchen at nearby JIMMY'Z GASTROPUB AND RED ROOM LOUNGE, where it’s essentially functioning as a pop-up shop under a catering license and selling to-go sushi.

The owners are currently in the process of updating everything about the old space — adding more seating, knocking down a couple walls, updating the HVAC and sprinkler systems, and replacing floors, tables and chairs. The upper part of the building is also under renovation, with empty office spaces eventually being filled with new apartments and condos.

“We’re going to be that go-to restaurant for people living downtown,” says Wave manager Jon Kielbon. “We’re not changing the idea of the restaurant, we’re just updating it. It’ll still be that classic ‘aloha’ vibe that we’ve done for years.”

Kielbon says they hope to have renovations completed and the restaurant open again with limited capacity seating within two to four months. Although the improvements are happening mid-pandemic, Kielbon says it had been in the works for 2020 long before COVID-19 was being spoken about.

It’s obviously a strange time to work in the food industry, especially when you’re changing up a reliable business model.

“It’s tough, and every other restaurant is feeling it, too,” Kielbon says. “We struggled at first, but we’ve got a really good staff and a really good team that have put the hours in. We’re up and running and doing very well at the moment.

“We really do appreciate everyone in Spokane coming out and supporting local businesses.”

Of course, social distancing is now our new norm, but WILEY'S DOWNTOWN BISTRO has brought an artistic flair to it.

When trying to figure out how he was going to physically separate the tables in his Washington Street restaurant, owner Michael Wiley contemplated installing plywood dividers or those accordion doors you might see in a department store changing room.

But then his father floated the idea of putting up antique wooden doors on hinges, and a lightbulb went off.

So Wiley bought 20 old, white doors at the local HABITAT FOR HUMANITY STORE and erected half of them between tables. Rather than painting them solid colors, Wiley took to Facebook and put out a call for local artists who would want to treat some of his doors as blank canvases. He says he received an outpouring of responses, and the restaurant, which now seats about 30 people, has been reinvigorated with style.

The artists who have designed Wiley’s doors were mostly given free rein, except they had to adhere to the prompt of “creating positivity through change.”

Wiley says that “Hearts Wide Open” has been something of a personal slogan for him and his business, and he sees this project as not only an extension of that idea but an antidote to the precarious climate we’re living in.

“That’s part of who we are at Wiley’s,” he says.

“There have been a lot of lessons in my life, where the choices are to close off and become guarded or to open up. COVID has been a prime example of that.

There have been so many opportunities to embody negativity and to become negative about a situation that is incredibly stressful. There’s also an opportunity to not only maintain positivity, but grow it.”

Once COVID runs its course, the doors will be auctioned off via Facebook and the proceeds raised from each door will go to a charity of the artist’s choice.

“We’re getting a lot of good feedback in-house, good feedback on social media about it,” Wiley says.

“People seem to like it.” ◆

VOLUME 1

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Home of the Power Breakfast

or more information about Back To Business

Visit BTB.Inlander.com

SPOKANE [ DOWNTOWN ]

333 W SPOKANE FALLS BLVD

Open Air Oasis with Riverfront Park Views

To inquire about being included in future Back To Business editions

mail BackToBusiness@Inlander.com

SPOKANE [ DOWNTOWN ]

333 W. SPOKANE FALLS BLVD

SPOKANE [ SOUTH ]

909 S GRAND BLVD

Your Liberty Lake dining destination for amazing food made with fresh ingredients Dine In • Outdoor • Dining Reservations • Takeout | (509) 926-2310 • hayjsbistro.com LIBERTY LAKE

24

21706 E MISSION AVE

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(509) 862-6410 SPOKANE [ DOWNTOWN ]

SPONSORED CONTENT

110 S MADISON ST

Advance To

Elevated camp cooking and craft cocktails Wednesday - Saturday 5pm - 9pm

Order online at illinoisave.com for pick up and curbside pickup

509.919.3748 takeout available

SPOKANE [ DOWNTOWN ]

225 W RIVERSIDE AVENUE

11:00am-8:00pm 7 days a week SPOKANE [ DOWNTOWN ]

Keep Wearing a Mask (its working!)

Best French Dip in Town!

SPOKANE [ NORTH ] LOGAN NEIGHBORHOOD

1403 EAST ILLINOIS AVENUE

#EatINW

909 W 1ST AVE STE. A

SPOKANE [ DOWNTOWN ] KENDALL YARDS, WEST CENTRAL

Keep Washing Your Hands (its icky not to!)

Keep Six Feet Apart (hug later!)

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LIBATIONS

Mixing It Up Who needs a stiff drink?

Of all the things we most miss about life pre-pandemic, one of the big ones is hanging out at our favorite local watering hole, crowded around a table with five or six friends. While many bars and restaurants have reopened since the first wave of lockdown procedures in March, those that operate under a nightclub license still have their doors shut. The ones that are open, meanwhile, are only seating limited capacities and stop serving alcohol at 10 pm.

But even if you haven’t been able to hang out at the neighborhood bar like we once could, you can still take the party home with you: A number of local restaurants and drinking spots have embraced the to-go and curbside pickup model, and in some cases, you can get a convenient cocktail with your meal.

Here are a few Spokane businesses where you can grab your drinks and go.

DRY FLY DISTILLING

This Spokane distillery pivoted to selling to-go bottles (and its own brand of hand sanitizer) as soon as the COVID-19 lockdowns took effect, closing down its tasting room but upping its curbside sales. Now Dry Fly is selling canned cocktails — appropriately advertised as “On the Fly” — which are perfect for a socially distanced backyard hangout. You can choose between Moscow mules or its spicy and huckleberry lemonades, and as of a few weeks ago, canned bloody marys have been added to the mix. The cans are currently available in many local stores, or you can purchase them at Dry Fly’s East Trent tasting room.

1003 E. Trent Ave., dryflydistilling.com, 489-2112

LIL SUMTHIN' SALOON DRY FLY DISTILLING 26

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One of Spokane’s many tiny bars that lives up to its name, Lil Sumthin’

SPONSORED CONTENT

opened its small storefront on the corner of Second and Bernard mere months before shutdowns went into place. But now the Western-themed saloon is back in business, and they’ve leaned into selling to-go cocktails.

Starting in early September, Lil Sumthin’ planned to deliver margaritas, negronis and several whiskey-based craft cocktails right to you. Pair one of them with the saloon’s new menu of Tex Mex-style hot dogs, and you’ve got yourself a good evening. 301 W. Second Ave., 425-954-5528

DURKIN'S LIQUOR BAR

This downtown mainstay has always mixed the upscale with the casual, serving traditional diner dishes and comfort food at an elevated level. It’s when you head downstairs to the cozy, speakeasy-style basement bar that you truly experience a bit of ’20s elegance in 2020. Of course, cramming into a confined space isn’t advised right now, but you can still order bottled old fashioneds and Negroni drinks as part of your to-go order. Serve it over a gentleman’s cube in a highball glass and you can recreate some of that Durkin’s magic in your own living room.

415 W. Main Ave., durkinsliquorbar. com, 863-9501

GILDED UNICORN

One of the side effects of the pandemic is that bars have pushed last call up by a few hours. But as soon as the clock strikes 10 pm, the Gilded Unicorn, the popular downtown eatery in the basement of the Montvale Hotel, shuts down its bar and starts offering a variety of bottled cocktails to go. It’s the next best thing to staying out past your bedtime.

Maybe get a bite to eat there — we’d recommend the signature tater tot casserole or the rich mac and cheese — and take a libation home with you. 110 S. Monroe St., gildedunicorn.com, 3093698 ◆

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113 N BERNARD

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JJSTAPANDSMOKEHOUSE.COM • 509.467.4267 144 S CANNON ST

Bringing people and groups together in a fun & safe glad-we-know-you-by-name environment

SPOKANE [ NORTH ]

8801 N. INDIAN TRAIL

ELICIOUS MEXICAN FOOD and MARGA D F O RITA E S HOM

offering incredible cocktails, great beers & an amazing southwestern inspired menu

Take Out Happy Hour 2 PM -6 PM Everyday Available 2 Mexican beers 6 • House Margarita 5 509 924-3959 $

509-474-9713 • @joeshousemillwood SPOKANE VALLEY MILLWOOD

3117 N ARGONNE

SPOKANE VALLEY

$

9420 E SPRAGUE AVE

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Our food may be fancy but your pants don’t have to be!

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509-838-8338 | latahbistro.com

SPOKANE [ SOUTH ]

Thank you SPOKANE for

38 Wonderful Years!

To inquire about being included in future Back To Business editions

We’re Still Open!

mail BackToBusiness@Inlander.com Tucked-away local refuge for a classic cocktail, craft beer, extensive variety of wines and a full bar menu!

EVERY DAY 9AM-5PM

for wine tasting, shopping & more

Happy Hour Specials until 5pm Everyday

Winery & Gift Shop

(509) 413-1629 SPOKANE [ SOUTH ]

4241 S. CHENEYSPOKANE RD.

13030 E. Indiana Ave | Spokane, WA 509-926-0164 | 1-800-LATAHCR

www.latahcreek.com

4241 S. CHENEYSPOKANE RD SUITE D

SPOKANE VALLEY

13030 E INDIANA AVE

Makers of Award Winning American Fine CIder

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PANTRY

THE GRAIN SHED'S SHAUN THOMPSON DUFFY

Fully Loaded Where to stock up on the basics During the different phases of reopening, many restaurants have expanded their to-go offerings, often adding family-sized meals at an incredible deal.

Some, however, have gone a step further and started offering pantry staples and specialty items directly for sale to their customers.

From jams and seasoning blends to flours, meats and sauces, area restaurants have upped their creativity to keep their loyal customers satiated and coming back for more. For some, it’s even likely to become a permanent part of their business moving forward as the public demand appears strong. And it’s not just restaurants that have expanded their offerings to the public like never before: Check out this list for ideas of where to find locally made items and get connected with farm-fresh products every week.

GANDER AND RYEGRASS

Offering something more for customers to take home with them has always been an idea on the back burner for Gander and Ryegrass chef/owner Peter Froese, as is clear by the official business name, Ryegrass Provisions. But the pandemic may have pushed that idea to early fruition. Where there used to be the butcher bar inside the downtown fine dining establishment, work has started on an open-air wine cellar of sorts with refrigeration space. As the cellar is built, Froese says he and his staff have started packaging up some of the things they use in the restaurant’s many delicious dishes for retail. Recent offerings have included things like a steak rub seasoning blend, apricot jam, pickles, flaxseed pancake mix and truffle butter. Items will be

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added as his creativity and time allows, Froese says, and should be available for online purchasing (for pickup) and of course, in person at the restaurant. 404 W. Main Ave., ganderandryegrass.com, 315-4613

THE GRAIN SHED

Selling delicious breads, charcuterie boards and more to hungry customers is nothing new for the Grain Shed, Perry District’s popular bakery hangout. But there are many other offerings through the bakery to help fill out your pantry, including things like milled-in-house flours, marinated feta, coffee, chocolate, eggs and schug, a Middle Eastern herbed condiment that’s used in many of Grain Shed’s offerings. 1026 E. Newark Ave., thegrainshedstore.com, 241-3853

RUINS

With dishes and sides likely to change from cuisine to cuisine as often as Ruins fans were previously accustomed to, Tony Brown’s crew at Eyvind, Hunt and Ruins are now offering some items for preorder at ruinstogo. com. Recently, for example, people could order sides like tehina, schug, harissa, garlic laffa flatbread, tabouleh salad, hummus and even goat cheese ice cream. Keep an eye on the site and follow the Ruins Instagram @_ruins for the latest offerings. 825 N. Monroe St., ruinstogo.com, 443-5606

ROCKET MARKET

It started out with toilet paper. Rocket Market was already a beloved South Hill installation known for its small grocery selection when pandemic purchasSPONSORED CONTENT

ing first started a rush on certain items in other stores.

As it also marked the closure of indoor seating for the market, things soon shifted to meet the new demand.

In addition to selling the hot-ticket toilet paper for a time, the market started filling out the previous seating area with things like flour. Currently, you can find all sorts of flours, from buckwheat and rye to bread and all-purpose. The market also started offering handpackaged dry goods like black beans and garbanzos, and there are several types of rice and other pantry staples on hand now. That’s all in addition to the usual smorgasbord of summer produce and local products on the shelves, all of which can be ordered for curbside pickup. 726 E. 43rd Ave., 343-2253

LINC FOODS

Farm to table has never been easier than now with help from Linc Foods. Inland Northwest customers previously would’ve become familiar with food from the dozens of regional farms that work with Linc by purchasing a Linc box or by seeing the local ingredients put to use through restaurants who purchased wholesale through Linc.

However, with COVID-19 impacting everyone, Linc Foods opened up an online marketplace where everyday customers can buy all sorts of farm-fresh produce, meat, grains and other staples. Check out the selection; recently, there were pumpkins, berries, melons, carrots, potatoes, squash, microgreens, mushrooms, cheeses and more. Orders need to be placed online at lincfoods. localfoodmarketplace.com a few days before the pickup window offered at the Spokane site you choose when registering. lincfoods.localfoodmarketplace.com ◆

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TAKEOUT

BEACON HILL CATERING & EVENTS

Family-Size Feasts A new kind of one-stop shopping Although most restaurants across the region have been back open for dine-in service since late May, a statewide limitation on the number of people who can crowd around one table and a desire among some to avoid public spaces means that takeout meals to feed many mouths remain a popular option. Consider the following local spots next time the fam is too tired to cook.

WILD SAGE AMERICAN BISTRO

After remaining fully closed for several months after the pandemic’s onset, Wild Sage reopened to local diners’ delight and relief in mid-July. Since then, family-sized takeout specials are available daily in addition to the restaurant’s full menu (including its ever-popular Yukon gold taquitos and decadent coconut cream cake). For recent family meals, Wild Sage’s culinary team have tempted tastebuds with choices like duck confit cassoulet, fresh Alaskan halibut, pork tenderloin au poivre, cioppino, a Northwest seafood Louie and more. Each meal is portioned to serve two, and includes an entree, salad, appetizer and Wild Sage’s famous popover rolls. Place orders online for fast and easy curbside pickup. 916 W. Second Ave., wildsagebistro.com, 456-7575

BEACON HILL CATERING & EVENTS Perhaps one of the best perks about ordering from

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Beacon Hill’s weekly family meal service is that if you live within 10 miles of the northeast Spokane event venue, they’ll deliver it right to your door at no extra cost. The established local event venue and catering service launched the Beacon at Home dinner service in late spring, offering busy families of any size the option to order a hearty, ready-made meal (each includes an entree, two sides and dessert) for delivery or pickup each Thursday and Friday. Fixed menus rotate weekly and are always a surprise; each menu is revealed in an email newsletter sent out at the start of the week. Preorder online and dinner is solved for whichever night you choose. These family meals serve four; or can stretch into several meals for a smaller household. 4848 E. Valley Springs Rd., beaconhillathome.square.site, 487-2544

D'BALI ASIAN BISTRO

Bring home some of the most popular dishes from “Mama” Jeannie Choi’s kitchen to yours with D’Bali’s bistro boxes and family-size party pans. The restaurant, offering a blend of Southeast Asian and Pacific Rim flavors via Choi’s time-tested recipes, first introduced the bistro box meals when D’Bali’s dining room initially had to close to in-person service back in March, but has since kept them on the menu as a $10 takeout lunch special. While you can certainly order several of D’Bali’s most popular entrees to share with the whole household, the restaurant’s “party pans” for $45 make SPONSORED CONTENT

an easy decision for you, feeding four to six people and including everything from noodles to fried rice and savory kor moo yang pork with steamed rice. Make it a true feast with the $35 appetizer sampler, too, which comes with Choi’s famous chicken wings, crab patties and veggie or pork spring rolls. 12924 W. Sunset Hwy., Airway Heights, dbaliasianbistro.com, 2308629

PROHIBITION GASTROPUB

While this solution for easy any-night dinners isn’t listed on Prohibition’s online menu, we’ll let you in on a little secret: The favorite local pub and comfort food spot in the Emerson-Garfield neighborhood is still offering half- or full-size pans of some of its most popular and easily reheatable entrees. A half pan is $45 and feeds six or more (depending on how hungry or indulgent you’re feeling) and a full pan is $75 and feeds twice that. Choose from chef-owner John Leonetti’s traditional take on savory cottage pie, the decadent blue cheese lasagna or bacon mac and cheese, but don’t forget to call ahead to order since the kitchen needs a heads up.

If the family is craving burgers instead, the restaurant also has a $35 takeout special that comes with four burgers, four sodas and enough fries to share. To stay up to date on these and future specials, make sure to follow the restaurant on Facebook. 1914 N. Monroe St., prohibitiongastropub.com, 474-9040 ◆

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COOKING

ADAM HEGSTED

Full Meal Deals Let someone else do the hard stuff As the pandemic grinds on, you may have already abandoned your dreams of spending your time in isolation learning how to cook. Don’t give up so easily. These local businesses will deliver meal kits that hand you everything you need for cooking — or at least reheating — delicious gourmet meals.

COOKING CLASSES IN YOUR OWN KITCHEN

When Vincent Peak first launched SHARE.FARM along with ambitious local chef Adam Hegsted of the WANDERING TABLE and the GILDED UNICORN, the concept was simple: Deliver quality local ingredients like fruits, vegetables and meat directly to people’s doors.

But pretty soon, Peak says, they realized there was maybe a missing ingredient: “Cooking that food and making it taste good.”

So this month, they’re relaunching. Instead of merely getting some quality ingredients, you get the ingredients and a video recipe from a local chef like Hegsted.

“You’ll see Adam cooking a really simple recipe that comes from one of his restaurants,” Peak says.

“Like the mac and cheese from the Gilded Unicorn.”

Think of it like Blue Apron, except they’re recipes you know and love, paired with instructions from some of the talented local chefs.

Peak says he’s already personally taken advantage of Hegsted’s culinary instructions.

“I was at the Wandering Table with Adam, and we were having the Cauliflower Buffalo Bites,” Peak says. “I’m like, ‘I want to know how to make it.’ Adam showed me how.”

And soon, Peak says, they’ll add video recipes

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by other local chefs, like ZONA BLANCA’s chef Chad White. You can either buy meal kits one at a time, he says, or subscribe to get meals delivered regularly.

SHE SLICES, SHE DICES

Every cook knows that it’s not the cooking that’s the laborious part. It’s the prep. All that slicing and mincing and dicing and pouring and mixing. The part where you throw the ingredients in the skillet and listen to the hiss of the meat searing or smell the garlic crackling — that’s the fun part.

Martha Domitrovich’s THE. SUPPER CLUB (the period is intentional) meal kits take away all unfun parts of cooking. Everything comes pre-packaged, pre-sliced and pre-diced. Sometimes all you have to do is throw the premade lasagna in the oven.

Other times, it’s slightly more involved, teaching the more inexperienced home chef a little bit about cooking: The fajita kits come with all the vegetables and meats ready for the pan, but you still need to grill the veggies and the meat.

The variety is key. Domitrovich says one of her customers wanted “three dinners a week that she didn’t have to be stressed about” and two dinners where she’d learn some new cooking skills.

For $120, you end up getting five dinners that feed four to five people and 20 breakfast portions.

“My menu is not expensive. It’s designed for families,” Domitrovich says, “So I try to keep it as affordable as possible.”

Domitrovich is a particular fan of the egg bites “you can be creative and put whatever you want in them” and the chili.

“My business model is perfect,” Domitrovich says.

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In the midst of a pandemic, she doesn’t have to do table service or worry about welcoming her customers into her space.

“Everybody’s got their kids at home and they’re trying to figure out school,” she says. In times like these, a delivery of frozen peppers and onions can be a godsend.

SPOTLIGHT ON BEACON

Earlier this year, the YWCA wanted to put on their annual fundraiser banquet. But how do you pull off a banquet in a pandemic era when crowds are forbidden, especially if you want to promise them food worth the price of admission?

It turns out, you hire BEACON HILL CATERING. Instead of gathering in a banquet hall, each ticket holder live-streamed the event at home, after getting a Beacon at Home meal kit.

Everything was precooked: All they had to do was heat up the chicken skewers briefly in the microwave, warm up the polenta on the stove and drizzle the tomato jam (included) when it was done. The salad and the dessert took no work at all.

“There’s virtually no dishes compared to trying to cook a meal of that caliber,” says Ellie Aaro, co-owner of Beacon Catering. Since the beginning of March, Beacon has been selling their meal kits directly to the consumers.

Each kit costs $45 — with free delivery within 10 miles of Beacon Hill’s location — and feeds up to four people.

“This week we did one of our crowd favorites: Red coconut curry and a gorgeous spinach salad, mandarin oranges and a citrus vinaigrette,” Aaro says. ◆

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Visit us for all your Coffee, banana bread, pink cookie, raspberry oat scones, cinnamon rolls, bagels, carrot cake needs and more! rocketspokane.com | @therocketbakery | 509-927-2340

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IN RIVERFRONT PARK AT NUMERICA SKATE RIBBON

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Spokane in a Can

BEER

Our motto for now and forever: Drink Local

It's been a roller coaster of a year for the Spokane beer industry. Starting with an abrupt closure of all bars and taprooms, to a slow reopening, back to another closure, and now with places figuring out how to stay open under the current rules. Through it all, though, brew businesses have relied heavily on to-go sales.

Some good news for you beer-loving individuals: These changes have ignited a shift toward breweries putting their product in cans and beer bars stocking up their fridges with regional offerings. Here’s a list of several breweries offering an amazing selection of fresh crowlers, cans and bottles:

HUMBLE ABODE BREWING

The northside brewery and taproom seems to have found its COVID stride.

An impromptu parking lot patio has allowed beer lovers to safely sip on suds while social distancing, and the team recently celebrated a second anniversary. Some of their popular options include the Dirty Sunshine Hazy IPA (6.3 percent ABV) and the Humbly Peanut Butter Porter (6.3 percent). Most of their beer is available in 16-ounce cans and they currently have an anniversary barrel-aged stout in 500-milliliter bottles. 1620 E. Houston Ave., humbleabodebrewing.com, 381-5055

PERRY STREET BREWING

In normal times, this South Perry staple is bustling with families from around the neighborhood. After spending a good portion of the pandemic with its doors closed, a new sidewalk patio has given them more space for customers to drink on site. They still offer 32-ounce crowler fills of all beers on tap. The brewery is also selling 16-ounce cans of Ales for ALS PNW Collaboration Hazy IPA (6.7 percent) — a team effort between Perry Street, Iron Goat Brewing and five other regional breweries to raise money for the ALS Therapy Development Institute. 1025 S. Perry St., perrystreetbrewing. com, 279-2820

MOUNTAIN LAKES BREWING COMPANY

Mountain Lakes was founded by a duo who bonded over being the neighborhood homebrewers. The atmosphere in the cozy taproom at any given time seems to reflect that. At the start of the pandemic, Mountain Lakes began offering several of their beers in 16-ounce cans. Right now, the beer thirsty can find pre-packed beers such as Word to Your Mother Vanilla Cream Ale (6 percent) and Mad Farmer Watermelon Wheat Lager (4.8 percent). 201 W. Riverside Ave., mountainlakesbrewco.com, 596-0943

YAYA BREWING COMPANY

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Just approaching one year of being open, the brewery launched online orders early on in the pandemic and offers taproom pickups, as well as home deliveries — which they have still kept going. In addition to growler fills, they sell 16-ounce cans of flagship beers like the Fluffy Puffy Sunshine Hazy IPA (6.5 percent) and special releases like the Black Is Beautiful Imperial Stout (9 percent); all proceeds from the collaboration with Lumberbeard and Whistle Punk Brewing go to Spokane NAACP and the Peace and Justice Action League. 11712 E. Montgomery Dr., Spokane Valley, yayabrewing.com ◆

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No matter what happens we’re always here for you Spokane, because you’ve always been there for us. Cheers and thank you for your continued support!

Peace, Love & Corn Pasta.

or more information about Back To BusinessOpen at 11am daily for dine-in and take-out • wedonthaveone.com

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SPOKANE [ SOUTH ]

2727 SOUTH MT. VERNON #5

American Style Diner

Serving home style breakfast, lunch & early dinner from 6am-6pm daily

mail BackToBusiness@Inlander.com umi kitchen and sushi bai

(509) 368-9372 UMISPOKANE.COM SPOKANE [ DOWNTOWN ] KENDALL YARDS

1309 W SUMMIT PKWY

509-474-9214 SPOKANE [ DOWNTOWN ] BROWNE’S ADDITION

OPEN FOR DINE IN & TAKE OUT 6AM-6PM 1412 W 2nd Ave

Rot at in

gW Ly eek Pizz

ciaL! a Spe

Spicy Tony, Green Dahlia, Tuscan and more rustic style pizzas, traditional Italian appetizers, salads and house made tiramisu. Full BarPatio overlooking downtown and the Spokane River.

Open Daily 11AM-9PM / 509-389-0029

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24 ROTATING CRAFT BEERS TAKE-OUT, CURBSIDE, & INCLUDING LOCAL, REGIONAL, GLOBAL IMPORTS DELIVERY AVAILABLE

GREAT PUB-STYLE MENU

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SPOKANE [ DOWNTOWN ] KENDALL YARDS

ALL AGES!

1333 W SUMMIT PARKWAY

HAND-CRAFTED COCKTAILS

326-6241 • SpokaneViking.com SPOKANE [ DOWNTOWN ]

SPONSORED CONTENT

OUTSIDE SEATING, WHILE THE WEATHER LASTS!

HAPPY HOUR 2PM-6PM 1121 N STEVENS

Spokane’s Original Craft Beer Pub

HAVE YOU TRIED CHOOSE-YOUR-OWN PRICE CHEF’S TASTING? $25 - $75 PER PERSON EVERYDAY

AT KENDALL YARDS

THEWANDERINGTABLE.COM ·

509-443-6500 SPOKANE [ SOUTH ]

4318 S. REGAL

#EatINW

SPOKANE [ DOWNTOWN ] KENDALL YARDS

1242 W SUMMIT PARKWAY

Creating positive energy through service and culinary experiences

comfortable fine dining

During times of great change, some things never change.

838-4600 wileysbistro.com

Our commitment to excellence in food, service and cleanliness sets us head and shoulders above the rest. Your trust in us is our stock and trade.

Accommodating all your dietary needs for 15 years.

Downtown Spokane’s premier dining experience.

SPOKANE [ DOWNTOWN ]

916 W 2ND AVE

Jade Vera photography

SPOKANE [ DOWNTOWN ]

REO ENIN P

IN PHA

Safely serving breakfast and lunch daily

G

SE

Brunch

7

115 N WASHINGTON

SO

ON

3!

Days A Week

See our website for news!

zolainspokane.com

SPOKANE [ DOWNTOWN ] KENDALL YARDS

1248 W SUMMIT PARKWAY

SPOKANE [ DOWNTOWN ]

22 W MAIN

VOLUME 1

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SPOTLIGHT

HAY J'S OWNER RHONDA ENTNER AND HER SON, CHEF-OWNER PATRICK FECHSER 46

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SPONSORED CONTENT

City on the Rise

Liberty Lake has become a dining destination in its own right

TRAILBREAKER

Liberty Lake spots in this guide Brother’s Office Pizza............. 12 Ding How................................ 16 Eat Good Cafe ........................17 Hay J’s Bistro.......................... 24 Liberty Lake Wine Cellars....... 28 Mexico Lindo.......................... 32 SnowEater.............................. 40 Trailbreaker Cidery................ 43 True Legends Grill ................. 43

Back when they first launched HAY J'S BISTRO

RESTAURANT at the Trailhead Golf Course and features

in 2006, owner Rhonda Entner and her son, chef-owner Patrick Fechser, saw the potential in Liberty Lake, a fairly recently incorporated city with a history rooted in agriculture and recreation. Located about 20 miles east of Spokane and within 5 miles of the Idaho state line, Liberty Lake blends residential and recreational areas with a growing business sector of several hundred employers, from retail and sales outlets to light and medium manufacturing to technology. It’s also a burgeoning dining destination, with more than two dozen independently owned eateries and drinkeries packed into less than 7 square miles.

They noticed Liberty Lake was an up-and-coming community, says Fechser, who turned heads with Hay J’s unlikely location in a strip mall that also housed a gas station. Since then, he and Entner, along with various business partners, have opened three more restaurants over 14 years.

In addition to Hay J’s, the restaurateur family added PICCOLO ARTISAN PIZZA KITCHEN in 2011 next door and the BUTCHER BLOCK in 2013 next to Piccolo. While Hay J’s is known for its fine dining emphasis, extensive wine list, and seasonal specials, Piccolo’s offers artisan pizza and craft cocktails. Butcher Block can help you host your shindig with gourmet deli meats and cheeses and package goods, and it’s a hidden gem for a quick gourmet deli meal.

MEXICO LINDO's Miguel Amador also noticed Liberty Lake’s potential, he says.

“Knowing that there is only one Mexican restaurant [Palenque] that does almost the same food that we do,” says Amador, “I knew there was potential for one more.”

At first, Amador says, the statewide mandated shutdown was challenging, especially only a few months after their grand opening. They’ve since regained their footing and are doing quite well with their takeout-only model, Amador says.

Mexico Lindo expands the range of international dining options, which also includes PALENQUE MEXICAN

Jalisco-style food like pork carnitas.

Additional culinary regions are represented by FUJIYAMA (Japanese), PHO LIBERTY (Vietnamese), and DING HOW (pan-Asian), which like Hay J’s is a Liberty Lake veteran with more than 12 years in business.

PENTAGON BISTRO & MARTINI BAR offers several Mediterranean-inspired menu items and is a sister restaurant to two popular eateries just inside the North Idaho border, including the White House Grill.

The Pentagon is located in a building that’s been home to numerous restaurants over the years. In 2005, BARLOW'S opened in the spot yet outgrew the space in 2013.

They expanded and relocated right around the corner, still offering upscale comfort food for breakfast, lunch and dinner, and focusing on fresh ingredients, big portions and a family-friendly atmosphere.

Another longtime favorite in Liberty Lake is TRUE LEGENDS GRILL, which opened in 2010 with a large pub menu and numerous big-screen televisions, like the 230-inch screen where everyone gathers on game night.

Another casual dining option is FIELDHOUSE PIZZA AND PUB or BROTHER'S OFFICE PIZZERIA, which has two additional locations in Spokane Valley.

Also look for smaller venues tucked into unexpected places, like JUST CHILLIN' EATS & SWEETS — try their homemade ice cream or tangy cheesecake — along North Liberty Lake Road in the Albertson’s Grocery complex.

It isn’t just restaurants that are populating the dining landscape in Liberty Lake. Although their tasting room had been open since 2007, LIBERTY LAKE WINE CELLARS was able to relocate and expanded their operations in 2017, trading on their reputation for big reds from the Red Mountain AVA. And in 2019, Liberty Lake got its very own cidery when Whiskey Barrel cidery relocated from Pullman and rebranded as TRAILBREAKER. It’s a fitting name for a business in a town-turned-city where opportunities abound and the region’s appetite for the food industry has yet to be sated. ◆

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Dear 570 members who’ve ordered from Ding How since COVID, you’re bringing business back, one crab wonton at a time.

STCU is partnering with The Inlander to support local businesses throughout COVID-19. Be a part of our region’s recovery with helpful guides for restaurants, retail, and entertainment through the end of 2020.

Learn more at btb.inlander.com. #BackToBusiness