Back to Business Volume 3 10/14/2020 by The Inlander

VOLUME 3 PRESENTED BY

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Guide SUPPORTING HOSPITALITY BUSINESSES IN OUR COMMUNITY

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One of the many things that make the Inland Northwest great is our sense of community and support for each other. Times might be challenging right now, but we know we’ll get through this together. Visit watrust.com/CaresAct for updates and helpful tips on how to stay safe and keep your money moving forward.

PRESENTED

Restaurant Guide

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TRANT NU TA RUERSA A T d i S u G e Guide RE LITY HOSPITA ORTING MUNITY COM E TO SUPP A GUID NESSES IN OUR BUSI

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SUPPORTING S HOSPITALITY BUSINESSE IN OUR COMMUNITY

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VOLUME 3

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AT IO N S

MIXED PLATE FOOD TRUCK

INSIDE

Now What? Summer had to end sometime, and with

Winter is Coming...................... 6 Tricks of the Trade................... 10 West Plains Mains ..................14 The Whole Nine...................... 18 Deer Park and Elk................... 18 Q&A with Ben Meharg........... 22 Wake Up & Eat....................... 26 Any ‘Wich Way...................... 30 Where’s the Beef?................... 34 Wrap City............................... 38 Pizza Time.............................. 42

it, we knew that the warm glow of patio season would begin to fade and a new reality would confront Spokane County’s hospitality industry. What now? Restaurants have been struggling throughout the pandemic, but through ingenuity and support from devoted customers, they’re making the best of it. Some relief is on the way, thankfully. On Oct. 6, Gov. Jay Inslee announced updates to the state’s restarting phases, giving the go-ahead to serve alcohol until 11 pm instead of 10 pm, and allowing indoor dining among people from different households. Meanwhile, nearly 100 local restaurants (and counting) have banded together to draft you, the dining public, into their cause. Members of the Spokane Hospitality Coalition have all pledged to follow an extensive list of safety standards to keep everyone safe so that commerce can flow as freely as possible in the Spokane area.

“Our goal is to provide local restaurants with the support they need to survive — putting butts in seats… and support the community that supports us,” says coalition co-director London Harris of London’s Ultimate Catering. The group’s mission fits nicely with the goals of Back to Business, a local marketing effort developed by the Inlander and a variety of community institutions, including STCU and Washington Trust Bank (see page 5 for more details). Together these partners recognize the importance of Spokane County’s hospitality industry — not just to the culture and vibrancy of our community, but also to the economic well-being of the entire region. This Back to Business Guide, the third in a series, is part of that team effort. Inside you’ll learn more about how restaurants are dealing with the coming winter, how you can master the tricks of takeout and where you can safely go for breakfast, brunch, lunch and dinner. Read on! ◆

ORDER UP!

Grab the next Back to Business Guide on Oct. 29 when Volume 4, focused on shopping and retail in Spokane County, will be inserted in the Inlander. Find resources and details about this ongoing project at btb.inlander.com.

VOLUME 3

INTRO

BARK, A RESCUE PUB

How to Do... Everything!

Over 100 Businesses WHO WE ARE

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.

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Check Out Each Business In The Guide

How to... ...Support Local ...Use This Guide: Inside you’ll find lots of inviting stories about how Spokane County Restaurants: The hospitality industry businesses are figuring out ways to thrive in these difis 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, wineries and distilleries are doing well. Finally, tell your friends and family to pick up this guide!

ficult times. But importantly, you’ll also see well over 100 ads promoting area businesses; each one includes all you need to know about your favorite restaurants. 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.

FOLLOW THE THREE W’s — WEAR A MASK, WASH YOUR HANDS, WATCH YOUR DISTANCE. 4

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

ness is the third 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 and deals 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

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 THREE 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

VOLUME 3

NEWS

SAYS CHAPS OWNER CELESTE SHAW: "I THINK I'VE SEEN BOTH SIDES OF IT FROM THE HEALTH CARE PERSPECTIVE AND AS A BUSINESS OWNER, AND I STILL COME TO THE SAME CONCLUSION AT THE END OF EVERY DAY: SAFETY FIRST."

Winter Is Coming With cold weather fast approaching, Spokane County restaurants brace for indoor season For many restaurants, scrambling to expand patio space or create it from scratch seemed like the way to survive the hardships of 2020 and a global pandemic. That was way back this spring and early summer, when the weather was just warming up outside and it seemed like things would surely be better by the time fall and winter came along. But as the weather gets close to turning cold again, Spokane County restaurants remain limited to 50 percent capacity, and that outdoor dining that has been key to the bottom line this summer will go away for many places. While there could be a resurgence in takeout and family-style meals for some places, the fast casual restaurants that were best set up for that style when the pandemic began are also the least likely to struggle with the transition back to cold weather this fall. Instead, the Washington Hospitality Association expects the restaurants that will struggle the most are those with full service and those independently owned places without a larger chain to rely on, explains association CEO and President Anthony Anton. “The scary news is that winter is coming,” Anton says. “Restaurants are not profitable at 50 percent capacity with single household rules, and we’re going to lose all outdoor dining here soon. That has a lot of people panicked and worried.” On top of that, federal loans that were part of the Paycheck Protection Program have run out for many, and there’s still little clarity for many on how to apply for forgiveness. That’s left a lot of business owners around the state worried about what comes next, Anton says. On Oct. 6, Gov. Jay Inslee announced updates to the state’s restarting phases that address some of the concerns. Effective immediately, restaurants were given the go-ahead to serve alcohol until 11 pm instead of 10 pm. Indoor dining may now allow people from different households, and those tables can hold up to 6 people for counties in Phase 2 (like Spokane County) and up to 8 people for those in Phase 3. Other changes the association would like to see include allowing up to 75 percent capacity in Phase 3, and with that, enabling creative solutions with the 6-foot spacing rule. One option might be reopening

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limited bar top seating that could be spread apart. Otherwise, Anton says, some small restaurants won’t be able to expand above the 50 percent capacity even if the other rules seem to suggest they could. Short of major changes, the association predicts that a third of Washington’s restaurants could close this year. “Pre-COVID, if you spent $100 in a restaurant, a restaurant made $4. I know people think that those who own a business must have jets and mansions and stuff, but the reality is most of our restaurant owners are blue-collar people who are taking a run at a dream,” Anton says. “This is a tough business, that’s why the failure rate in good times is so high.” But in bad times, in pandemic times, not being able to serve more people will push many to the breaking point, he warns. For CHAPS, winter has always meant closing down the outdoor patio space that’s so popular in summertime and moving people indoors, says owner Celeste Shaw. But the restrictions on table sizes have been difficult to navigate, she says, as it seems illogical to make a family with four adults and three children, for example, split across two tables. She’d like to see some more flexibility for larger tables that include the same family, at least. “I think you should be able to have groups of 10 so families can stay together, or groups that show up together can sit together,” Shaw says. “I understand the initial restrictions, but the key is we have to, at some level, start progressing or people will [break] those rules themselves and then there’s no control.” However, as a nurse whose husband is also working on a vaccine for COVID-19, Shaw says not only has she always had extremely high standards for cleanliness in the restaurant, but she believes masking and sanitation rules remain key. “I think I’ve seen both sides of it from the health care perspective and as a business owner, and I still come to the same conclusion at the end of every day: safety first,” Shaw says. “If you were breathing cancer, you’d put a mask on, and this virus is a killer. A little thin piece of cloth on your face is really not that big of a deal if you think outside of yourself.” Shaw isn’t alone in adhering to strict safety standards. In fact, the newly formed Spokane Hospitality Coalition and SAVE 509 are working hard to make sure people know just how seriously restaurant owners are taking precautions to ensure safe dining, says Derek Baziotis. As the chair of the Spokane chapter of the statewide Hospitality Association, and a restaurant owner himself with BENE'S in Cheney, Baziotis says he hopes people will follow the three W’s: Wear a mask, wash your hands, and watch your distance. “We are doing everything we can to keep it safe in our establishments,” Baziotis says. “Let’s get some butts in seats, let them know it is safe, and let them know we’re following the guidance.” However, for some diners it may still be too risky to eat indoors, in which case, purchasing gift cards and takeout from favorite restaurants may be helpful, too.

WINTER PATIOS While many restaurants are still figuring out their Many restaurants got creative this spring with unique takeout offerings for customers who couldn’t dine in, and this fall could see a resurgence in creativity. “I saw a lot of really cool ideas,” Baziotis says. “I’m going to be really interested to see what business owners do.” Shaw is among those who will be taking a new creative approach, as Chaps is set to start offering small baking classes on the days the restaurant is closed. “For people who are afraid to come into the bakery, we’re gonna do some really small groups of 8 people or less because we can do it on days we’re closed and separate them out with an instructor,” Shaw says. Classes could include lessons on pie making, cookies, seasonal breads and more, and information for how to sign up will be posted on Chaps’ social media and website. Aside from owners getting creative, Anton says that he’d like to see more work from the state and federal governments on a new round of relief packages for those affected. “How do we make sure we have a great restaurant and lodging scene in our future knowing that no matter what we do, we’ll have fewer restaurants, hotels, and entertainment facilities than we did in January of this year?” Anton asks. “How do we keep that key part of our community culture come next spring?” Lastly, for the community’s part, Anton says the best thing to do is continue supporting local businesses throughout the winter and wear a mask to prevent the spread of the virus. “You want to save a small business? You want to save jobs? We know masking works,” he says. “The faster we can knock this down, the faster we can turn back the rules that make running a business hard, and the faster we get back to normal.” ◆

plans for outdoor seating this winter, here are a few places that already have outdoor plans.

TRUE LEGENDS GRILL

For the first time, True Legends Grill recently put a tent cover over its patio and it expanded the number of heaters outside in hopes that people will be more comfortable sitting outdoors as the weather starts to turn. “Normally this time of year we start winding our patio down, but we covered it so we’ll see what the demand is like out there as things get chillier,” General Manager Dan Barbieri says. “Hopefully it gets a good reception, the first few nights have been pretty positive.” 1803 N Harvard Rd, Liberty Lake, truelegendsgrill.com, 892-3077

BRICK WEST BREWING CO.

With what’s likely the largest patio space in town, Brick West Brewing Co.’s massive outdoor plaza space will still be open for its fans this winter. Parts for a new canopy that will be heated had just come in when we checked in with General Manager Brian “Fro” Carpenter last week. He notes that the canopy will cover part of the patio and heating of some kind was in the works so the outdoor space can remain comfortable as fall ramps up. 1318 W. 1st Ave., brickwestbrewingco.com, 279-2982

DAVENPORT GRAND

After success last year, the Davenport Grand again plans to host outdoor rooftop igloos that are heated and can be reserved for small groups. Those are set to open up again on Oct. 29. For more information on the food and beverage options that come along with those reservations, keep an eye out on the hotel’s social media pages. 333 W. Spokane Falls Blvd., davenportigloos.com, 598-4340 ◆

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HOW-TO

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Tricks of the Trade Learn how to do takeout better

Winter is coming. And with a pandemic still raging, the survival of many of Spokane County’s most beloved restaurants could come down to takeout. But as much as you may want to support them, you may have felt a little underwhelmed by some takeout or delivery experiences in the past. A half-hour car ride can transform the incredible into the inedible. Saucy sandwiches can collapse into soggy messes. Crispy fries can sag into mush. Fortunately, many local restaurants have adapted to the demands of takeout and have some advice for making takeout work for you.

CHOOSE TAKEOUT-FRIENDLY CUISINE

Beware of any dish that relies on a specific texture or a

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level of “doneness,” says Jon Brown, general manager of Ruins and a number of other local restaurants. Like steak. “You’re a person who enjoys a medium-rare steak ... if you like your beef cooked properly, if it’s going to be in a container, and you put that hot food into the container, it’s going to steam itself,” Brown says. The steak could continue to cook in transit. A lot of fried food can lose its crispness along the way, too. Unless they’re in a paper bag like when you order fast food, french fries are often “absolutely worthless,” he says. “Don’t order fish and chips takeout,” Brown says. “It’s going to suck when you get it.” So when it comes to Ruins — which has a regularly rotating menu with different cuisines — they’ve chosen to focus on cuisines that survive the journey. There’s a reason, he says, that certain types of food pop into your head when you think of “takeout.” “If you’re anything like me, I think of Asian food, I think of Thai, I think of Chinese, I think of Mexican food, and Italian food,” Brown says. Heck, some foods might even improve with takeout. Stews and curries are famous for tasting better the next day — as the flavors have more time to mix and mingle.

GET THE SAUCE ON THE SIDE

Alyssa Krafft, a manager at Wild Sage, says that Wild Sage’s chef designed an incredible duck bánh mì sandwich to be ideal for takeout. But how to avoid takeout sogginess with such a saucy sandwich? Simple. “When we do it to-go, we put all the sauces on the SPONSORED CONTENT

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GOOD THINGS COME IN GOOD PACKAGES

It’s not just the food that’s important. It’s the container. Krafft says that Wild Sage invested in sugar-cane composted containers that keep “hot foods hot and cold foods cold. “It really doesn’t sweat. The packaging doesn’t get greasy-looking,” she says. And the wide packages with clear tops allow chefs to showcase the food even before the customer opens it.

ORDER AT LEAST 30 MINUTES AHEAD

Maisa Abudayha, program director for Feast World Kitchen, says part of the secret for their rotating crew of international chefs to make great takeout food comes down to timing. Finish a dish too soon, and it can get cold or dry out. Start a dish too late, and the customer can get impatient waiting curb-side. And since freshness matters in so many meals, they want to get the timing just right. Calling — or ordering online — ahead of time gives a restaurant enough lead time to nail the timing of your order. And keep in mind, since restaurants have to pay for the packaging, it can cost them more to do a to-go order than a regular dine-in meal. It doesn’t hurt to tip a little better, if you can. ◆

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SPOTLIGHT

SALA THAI

West Plains Mains Airway Heights is a food destination in its own right, from international eats to Texas barbecue With two casinos, an Air Force base and rapidly growing housing developments, Airway Heights has, in recent decades, become much more than an outlying suburb of the Spokane metro area. In many ways, and especially so when considering the widely varied dining options in the 99001 zip code, Airway Heights is a destination unto itself. Here’s a sampling of restaurants to visit next time you’re in the area, or that should give you a good reason to make the short drive out to the West Plains.

SALA THAI

One of the best things about Airway Heights’ food scene is the diversity of international cuisines featured there, ranging from Korean barbecue to authentic Thai. The latter you’ll find at Sala Thai, operating since 2002. From all the various curries to stir-fried veggies with noodles, Sala offers the Thai dishes we all crave, including seasonal eats like fall’s pumpkin curry. House specials you won’t find anywhere else — broken out into their own section of the menu — include yum gai tod, the restaurant’s exclusive recipe for crispy chicken and ground, dry-roasted rice with veggies and lime sauce dressing, on a bed of lettuce, cucumbers and cilantro. 12914 W. Sunset Hwy., salathaispokane.com, 244-4800

NORTHERN QUEST RESORT & CASINO

The options are almost endless at the sprawling, swanky resort-casino complex, ranging from quick-service eats to a sports bar and a steakhouse. While not all of Northern Quest’s dining establishments are currently open, others are operating with reduced operating hours and some with revised menus. That considered, if you crave something specific, it’s best to check online before you head out. Among its most popular options, EPIC SPORTS BAR, with a menu of classic pub fare like nachos, wings, burgers and more, is one of the resort restaurants currently open daily, making it

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a go-to for catching this fall’s games on its 30-foot TV. MASSELOW'S STEAKHOUSE, meanwhile, is currently only open for dinner Wednesday through Sunday. In a special new format, guests can select a fixed-price three- ($70) or four-course ($90) dinner, with multiple choices for each course. Reservations at Masselow’s are also currently required, by phone or online. 100 N. Hayford Rd., northernquest.com, 242-7000

LONGHORN BARBECUE

A true Inland Northwest classic, the original Longhorn Barbecue on Highway 2, located just before drivers heading west reach the heart of Airway Heights, has been a go-to for its hearty chuckwagon-style barbecue dishes for more than six decades and counting. To expand its reach in the community with limited dine-in seating, Longhorn has added several individually portioned takeout meals ranging from its famous barbecue sandwiches with a drink and a side, to family-sized dinner platters and mega-sized portions of its housemade chili or Texas-style sides. Seriously, you can order up to a gallon of Longhorn’s chili, baked beans or side salads! Find the complete to-go menu on its website. 7611 W. Sunset Hwy., thelonghornbbq.com, 838-8372

D'BALI ASIAN BISTRO

After opening in late 2018, D’Bali Asian Bistro on the main Sunset Highway strip of Airway Heights quickly developed a loyal following. Chef-owner “Mama” Jeannie Choi treats each guest like family with her top-notch hospitality and the attention to detail that goes into each dish on the menu of Southeast Asian fare. Meals begin with traditional Korean banchan, small, complimentary (with the purchase of any entree) side dishes like dried seaweed, pickled veggies and kimchi, served with steamed rice. Save room for the rest of your meal, though, like Choi’s to-die-for chicken wings in a caramelized sauce with garlic chips, cilantro and lime. Also on the same tier of culinary greatness is Choi’s locally famous boat noodle soup, a Thai classic SPONSORED CONTENT

similar to pho, featuring 11 different herbs and spices in a rich bone broth. 12924 W. Sunset Hwy., dabaliasianbistro.com, 230-8629

THREE PEAKS KITCHEN + BAR

On Airway Heights’ west end, the newish Spokane Tribe Casino, which opened in mid-2018, offers an expansive in-house restaurant with plenty of family- and wallet-friendly options. Offering a mix of casual and fine-dining fare, Three Peaks has it all, from gourmet pub burgers to fish and chips, and traditional Italian-inspired pastas to hearty, country fried steak. Or, build your own dinner plate by choosing a protein and two sides to go with it. Full-service brunch is served on weekends from 9 am to 3 pm, offering mimosas, a bloody mary bar and plenty of sweet and savory breakfast eats. Where Three Peaks really shines is its amazing food and drink deals, including $2 drafts available all day, every day. The casino is also home to a more casual, quick-service cafe, Speelya’s Den, and the craft cocktail, wine and beer bar Whaluks. 13918 W. Hwy. US-2, spokanetribecasino.com, 8181547

RUSTY MOOSE

When the pandemic hit, local owners of the Rusty Moose quickly pivoted to make dining as safe and convenient as possible. Order online for pickup or delivery directly on the restaurant’s website, where diners can also find a rundown of safety and sanitation protocols being implemented every day. If take-out is your preference, the Rusty Moose team has compiled a special menu for just that, breaking it down into sections for travel-friendly appetizers, soups/salads, handhelds, wood-fired flatbreads and “big fork entrees.” Steak kits to cook up your own feast at home, featuring the Rusty Moose’s 45-day aged ribeye, cheddar mashed potatoes, asparagus, beef rub seasoning and finishing butter, are also available for $35 or $60. 9105 W. Sunset Hwy., rustymoosespokane.com, 747-5579 ◆

CH • LUN T S KFA BREA DINNER 0 60 8 928-

509-

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(509) 838-5071 • Open Monday- Friday 11-8 Sat 12-8 • closed sunday SPOKANE [ DOWNTOWN ]

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509-466-8434 SPOKANE [ NORTH ]

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10410 N DIVISION ST

Mon-Sat 11am-10pm Closed Sundays (509) 960-7949

Served in NY since 1962!

SPOKANE [ DOWNTOWN ] UDISTRICT

829 E BOONE AVE SUITE A

VOLUME 3

SPOTLIGHT

The Whole Nine

Head to Nine Mile Falls for real Texas BBQ, good espresso and beautiful scenery For Rod Smith, owner of BIG ROD'S TEXAS BBQ, business this year has been better than ever. “Each year is getting bigger and bigger. If you have a good product, people are going to come, and that’s what’s happening,” Smith says. Smith, who grew up in Tyler, Texas, decided to start up the food truck in the Nine Mile Falls area in 2016. The ex-football player took an interest in BBQ, and says the area needed a real taste of Texas BBQ. “A lot of people say ‘Texas BBQ,’ but what they don’t realize is it’s all about smoking the meat, not the sauce,” Smith says. “Kansas City is about the sauce. Carolina is the sauce and slaw. Texas is just about smoked meat. You smoke it for 22-30 hours like I do, and it’s true Texas BBQ and you really don’t need sauce on a lot of this stuff.” Smith knows his way around smoked meat, but he says his most popular menu item is probably the baked beans. He puts pulled pork that’s been smoked for six hours, he says, and it can be a meal of its own. “Everybody talks about the beans,” he says. The food truck usually sets up at the NINE MILE STORE, but Smith will also cater weddings or occasionally move to a place like RIVER RIDGE HARDWARE in Spokane. Make sure to catch it before he closes down for the winter in November. Another great option for takeout in Nine Mile Falls is THE TIN CUP CAFE. Owners Blaine and Dee Singlestar owned the cafe, just across from Sontag Park, for less than a year before the pandemic hit. But since April, Blaine Singlestar says business hasn’t been too bad. It helps that there’s a yard and patio with plenty of outside seating. “There can’t be a more beautiful setting,” he says. Head there for one of their eight burgers, including Blaine’s favorite, the BarnBuster with bacon, eggs, ham and cheese. Also choose from other classics like chicken strips, deli roast beef and a philly. An added bonus: The Singlestars owned the former Otis Joe Espresso in Otis Orchards, so you can get the same tasty espresso here if you have missed out. ◆

VOLUME 3

MASTERS BREWHOUSE

Rural Restaurants Getting your grub on in the Deer Park and Elk region Drive north from Spokane for about 40 minutes and you’ll hit Deer Park, a quaint town of just over 4,000 people. A mere 15 miles from there is the unincorporated town of Elk, which is even more rural. Put together, this area is best known for its natural beauty, its lake and farms and even its golf course. And while it’s not exactly urban, it boasts plenty of locally owned restaurants that are worth a stop. Whether you’re simply picking up takeout or enjoying dine-in service in a socially distanced restaurant or on an outdoor patio, you’ve got plenty of options to choose from. In fact, you could easily snag breakfast, lunch and dinner at different places within a 20-mile radius, and all of it would be delicious. Consider PAULINE'S PLACE, which makes for a perfect stop-over if you’re in the mood for old-school diner breakfast. And let’s be honest, when aren’t you? This regional institution carries all the hallmarks of a classic eatery, from omelettes to chicken fried steaks to biscuits and gravy, as well as a drive-thru espresso bar. Pauline’s Place moved to its current location off the Newport Highway in Elk earlier this year, but they’re still serving up the same reliable dishes you’d expect. A place that was in fashion before lockdowns and limited capacities, KC's TAKE & BAKE PIZZA is a no-brainer when it comes to getting good food on the go. You can choose from about a dozen different varieties of pizzas on their menu, including standards like Hawaiian and double pepperoni, and the aptly named SPONSORED CONTENT

Kitchen Sink, which comes overloaded with a little bit of everything. Bake ’em at home and they’re fresher than any delivery could be. If you’re more in the mood for bar-style food and handhelds, head over to FIRST STREET BAR & GRILL, which offers a delectable menu of burgers and steaks. They’ve got all the pubgrub mainstays you’d expect, including nachos, wings and chicken strips, and they also offer gluten-free and vegetarian options for any diners with culinary restrictions. THE SALTY DOG EATERY is a family-style restaurant serving up hefty portions. The place is probably best known for its seafood selection, with hand-battered and fried cod at the top of the menu. You don’t have to go the route of the pirate, though, if you’d opt instead for a wide selection of burgers and cuts of steak. On the hunt for some delicious craft beer? Look no further than MASTERS BREWHOUSE, where you can unwind with a pint or three of their signature, house-made craft brews. Beyond their pours, though, you can indulge in their weekly burger specials and taco Tuesday deals, and they have plenty of TVs so that you can get your professional sports fix. If you’re being especially diligent about social distancing guidelines, Masters offers patio seating as well as to-go growlers. For something distinctly international, you might want to go for takeout at THAI GARDEN. It offers all the spicy, savory staples you’d expect — pad thai, curries and filling noodle dishes — and it’s the kind of cuisine that’s even better and more comforting as the weather turns cooler. ◆

(509) 326-0386 Open daily 6am-2pm SPOKANE [ NORTH ]

1825 N WASHINGTON ST

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12119 E TRENT AVE

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225 W RIVERSIDE AVE

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VOLUME 3

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VOLUME 3

INTERVIEW

A MAX NAPOLEON

Q&A with Ben Meharg MAX at Mirabeau Park Hotel

The hotel had been a Spokane Valley destination for decades when a 2005 renovation offered something new for guests and area diners alike: MAX at Mirabeau. Since then, it has continued to impress, winning awards from such entities as Wine Spectator magazine and Epicurean Delight. Meharg is the restaurant general manager and hotel beverage manager.

What is unique and special about your place? MEHARG: MAX at Mirabeau continues to offer award-winning service year after year. Paired with an unforgettable experience, MAX strives to be an exceptional Spokane restaurant, which serves as a destination for culinary and entertainment needs. We cater to diners of all ages with our extraordinary breakfast, lunch, dinner, dessert, happy hour and weekend brunch offerings. Our experienced culinary team behind the eclectic bistro-style food at MAX strives to deliver delicious cuisine by using only the best

VOLUME 3

products with an eye-catching presentation. Our MAX lounge has over 450 bottles of local and regional wines, 12 draft beers on tap (including our house pale ale made exclusively by Twelve String Brewing Company) and a variety of signature cocktails. During the spring, summer and fall seasons, enjoy our scenic outdoor patio, which seats up to 55 guests under our umbrella-covered tables surrounded by our floral garden. MAX offers two happy hours, a weekend bloody mary bar, live music on select evenings, a monthly “First Wednesday” Wine tasting and Art Exhibition and annual Halloween and New Year’s Eve parties.

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. Every year, MAX at Mirabeau partners with “Dine Out to Feed Spokane” and our contributions assisted, SPONSORED CONTENT

along with other local restaurants, in distributing over 250,000 pounds of food to local charitable meal sites in our area that feed the hungry for free. This resulted in just over 450 meals every day of the year for those in need. We use seasonal, local ingredients that help keep our menu fresh and allows our chefs to experiment and create new recipes that may become future staple menu items in MAX.

Restaurants have had definite challenges responding to the statewide closure. Hotels and similar travel destinations have a whole unique set of challenges. What are some of those challenges and how have you responded? At MAX at Mirabeau, we responded by creating a limited menu and then promoted other dining options such as room service, “grab ’n’ go” breakfast, takeout, curbside to-go and something we have never done before — food and beverage delivery! In addition, we have partnered with a food delivery service, Chow Now, to increase our visibility and delivery options. Finally, we are responding to all positive online reviews and apologizing and attempting to make amends for any poor reviews along with putting a large focus on providing top-notch customer service. ◆

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VOLUME 3

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OPEN DAILY Mon - Sun 11AM - 10PM • 509 934-1945 • hopmountaintaproom.com MEAD

14017 N NEWPORT HWY SUITE G

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SPOKANE [ DOWNTOWN ] SPRAGUE UNION

VOLUME 3

1822 E SPRAGUE AVE

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2118 NORTH RUBY ST STE A

Specializing in Chinese cuisine, King’s Restaurant has been proudly serving the Inland Northwest for the past 37 years. Dine In & Take Out Closed Mondays

Locally Owned & Operated KingsRestaurantSpokaneValley.com 509-928-0513 1829 N MONROE ST

SPOKANE VALLEY

17005 E SPRAGUE AVE

Spread Kindness. It's Contagious. VOLUME 3

BRUNCH

Wake Up & Eat

Get your brunch on at these delicious Spokane County mainstays They've always said that breakfast is the most important meal of the day, and yet so many of us skip it. The beauty of brunch, meanwhile, is that you can still enjoy breakfast foods without having to roll out of bed at the crack of dawn. It’s a boon for anyone who doesn’t consider themselves a morning person. Here are a few Spokane establishments serving up some of the finest eggs, bacon and pancakes you can find.

BRUNCHEONETTE

This inviting breakfast spot that sits right off Monroe serves slightly upscale comfort food, though none of it is too spendy or unapproachable — try out the brunch burger, biscuits and chorizo gravy or the shrimp and grits. Along with their menu of mimosas (flavors include pina colada, strawberry rhubarb and brulee peach), the restaurant’s bright, clean design actually serves as a nice pick-me-up in the morning. 1011 W. Broadway Ave., bruncheonette. com, 443-5968

CHAPS DINER & BAKERY

THE YARDS BRUNCHEON 26

VOLUME 3

Nestled in the Latah Creek area, Chaps is one of the best brunch spots Spokane has to offer. You can’t really go wrong with any of their menu items, but they’re best known for their oatmeal (even if you’ve never been a huge oatmeal fan, you just might be converted), and the decadent blueberry muffin French toast. Once you’ve polished off your brunch, you’ll no doubt make a beeline to their selection of fresh baked goods. 4237 Cheney Spokane Rd., chapsgirl.com, 6244182

FRANK'S DINER

Even if you’ve never eaten at this beloved Spokane institution, you’ve probably noticed it: It’s located inside a genuine vintage train car, situated on Second Avenue near the Maple Street Bridge. But if you have dined at Frank’s, you know all about its appeal: the hefty portions, the quirky ambience, the wide-ranging breakfast menu and especially those famous hash browns. 1516 W. Second Ave.; also,10929 N. Newport Highway, franksdiners.com

THE SATELLITE DINER

Diners that serve all-day breakfast are certainly diamonds in the rough, but how many places in the downtown core are still serving breakfast after all the bars have closed down? The Satellite is one of those places, and with its full bar on one side of the building, you can always enjoy a cocktail with your meal. They’re best known for their plate-sized pancakes, their hearty eggs benedict and their protein- and potato-packed Satellite Scramble. 425 W. Sprague Ave., satellitediner.com, 624-3952

THE YARDS BRUNCHEON

In pre-pandemic times, this cozy Kendall Yards spot almost always seems to be packed, with prospective diners waiting on the sidewalk outside. But you can still get their delicious food to go, and you won’t be disappointed. Amongst their signatures are the breakfast poutine and chicken and waffles, and the entrees include steak and eggs, huevos rancheros and a variety of breakfast sandwiches. 1248 W. Summit Pkwy., theyardsbruncheon.com, 2905952 ◆

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MEDICAL LAKE

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517 NORTH PINES RD

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VOLUME 3

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509.443.5023 | 6325 N. Wall St. Spokane, WA | lostboysgarage.com |

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6325 N WALL ST

Mangrove Café & Bakery Located in a charming remodeled home. Enjoy your meal in the extensive gardens. weather permitting

Featuring in-house baked goods, specializing in authentic Thai cuisine and international dishes Prices & items are subject to change

509

HOURS Tue – Sat 9am – 2pm / 5pm – 8pm (Reserve by 2PM) 926-2519| www.mangrovespokane.com | /mangrovespokane

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18 N BOWDISH RD

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Spokane

401 W Main 509.242.3943

SPOKANE • CDA

Coeur d’Alene

themangotreerestaurants.com

1726 W Kathleen Ave 208.930.1416

SPOKANE [ SOUTH ]

3011 S GRAND BLVD

VOLUME 3

LUNCH

SMACKY'S ON BROADWAY

Any 'Wich Way

There’s no wrong way to make a sandwich, and there are many local shops to choose from Is there any lunch more customizable than the humble sandwich? From pesto chicken paninis to the classic grilled cheese, the options begin with whatever you can fit in between two slices of bread. It’s a basic concept, but here are a few local options that are anything but basic.

HIGH NOONER

Spokane’s High Nooner has been a delicious lunchtime staple of the community since 1992, pumping out fresh sandwiches loaded with ingredients. General Manager Jim Lucas says the “hands-down” favorite is still the Unforgettable Nooner, which comes with turkey breast, cream cheese, bacon, tomato and avocado. Pair that, Lucas says, alongside another customer favorite, the chicken bowtie pasta and maybe one of the Nooner’s homemade carrot cakes with lemon. The business had to make some adjustments to normal hours early on (even temporarily closing one of its four locations), but Lucas says “we’ve got some very loyal followers in the area after 28 years in the business. There’s a couple key people who put their heads to the grindstone and made things work.” 237 W. Riverside Ave., 838-5288; 523 N. Pines Rd., Spokane Valley, 924-5226; 410 E. Holland Ave., Spokane, 466-1516; 1116 W. Broadway Ave., 3240467; highnooner.com

SMACKY'S ON BROADWAY

Smacky’s on Broadway is all about encouraging variety, and the possibilities seem endless at this Spokane Valley sandwich joint, situated near an auto parts store, truck stop and manufacturing shops. Here, you can build your own sandwich or order from a large menu with options like the SmackAttak Club, stuffed with turkey, ham, roast beef, pepperjack and cheddar cheese (not a veggie in sight!). There’s also the Pastrami Smackdown, with a half-pound of pastrami, swiss, provolone, pickles, onions, tomatoes and sweet-hot honey.

VOLUME 3

(Don’t worry, vegetarians. Smacky’s has you covered, too.) In addition to its sandwiches, Smacky’s also offers soups, salads and even a catering service. 6415 E. Broadway Ave., smackyssandwiches.com, 535-4230

DOMINI'S

It would be downright irresponsible if we didn’t mention Domini’s here. This sandwich shop, located in downtown Spokane, has been a local favorite for decades. Its secret ingredient: meat. And lots of it. No gimmicks. No crazy ingredients. Domini’s sticks to the basics. Pick your favorite deli meats (ham, corned beef, roast beef, pastrami and salami) and order by the pound. This legendary sandwich shop is only open for takeout under COVID. 703 W. Sprague Ave., dominispokane.com, 747-2324

LEFEVRE ST. BAKERY & CAFE

Victoria Shoemaker thought that it was going to be easy. She had the cafe. The furnishings and appliances. The employees. The menu. It was January 2020 when she took over the Lefevre Street Bakery and Cafe, and she thought she’d be running the same business that had been there since 2016. But everything changed thanks to the pandemic. “This is tough,” Shoemaker says. Still, even with a major dip in customers (either due to COVID or the wildfire smoke in September), she’s managed to keep the Medical Lake business chugging along. In addition to its massive cinnamon rolls, Lefevre Street also serves up delicious sandwiches on fresh-baked hoagies and buns, like the prime rib dip and the Cubano, both of which are popular items among customers, as well as a “ton of breakfast sandwiches. The secret ingredient, she says, is “way too much butter in everything.” 123 S. Lefevre St., Medical Lake, thebakeryinmedicallake.com, 299-3843

THE MASON JAR

If you’re looking for somewhere cozy to hunker down SPONSORED CONTENT

with a sandwich, you might check out the Mason Jar in Cheney. It’s best known for its sandwiches, especially the Mediterranean, which is loaded with turkey, feta, marinated artichoke hearts, red onions, sundried tomato and aioli, says owner Douglas LaBar. The Mason Jar’s Tuscana, with sliced ham, bacon, provolone, baked egg and garlic aioli is also up there, he says. The cafe has been a mainstay for college students in need of a latte and free Wi-Fi, so LaBar says he anticipates slower summers regardless of the pandemic. Order online for pickup at themasonjar101. com, or pop in for a visit during brunch. The Mason Jar has more than 50 seats available between its indoor and outdoor tables. “Our breakfast and brunch are stellar,” LaBar says. “A lot of people only come out on the weekends but we do breakfast every day of the week until 11.” 101 F St., Cheney, themasonjar101. com, 359-8052

GARLAND SANDWICH SHOPPE

Take an 8-inch pickle. Cut it lengthwise. Scoop out the seeds. Now fill it with lettuce, mayo, tomato, stoneground mustard, turkey, ham, bacon and cheddar cheese. That’s what they call a Big Dill at the Garland Sandwich Shoppe, now 12 years and running in Spokane’s Garland District. “Business has been really good and we’ve been really well supported here,” says owner Kristen Speller. Although the shop has had to reduce its hours to10 am-2 pm, Monday through Friday, the shop has seen an increase in sales since COVID hit, Speller says. “We’re getting more business in just those four hours a day.” Seating is also limited and the shop has shifted to mostly online sales now, but Speller says the menu is still the same. “I think a big part of our success is just how we treat customers. We know everyone by name. People treat us like bartenders. We welcome it. It’s a good distraction from what’s going on in the world.” 3903 N. Madison St., garlandsandwich.com, 326-2405 ◆

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11420 E SPRAGUE AVE

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1227 N DIVISION ST

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707 W MAIN AVE

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VOLUME 3

BURGERS

WOLFFY'S HAMBURGERS

Where's the Beef? A rundown of local burger joints serving up goodness between buns There's nothing like a good burger. It’s arguably the quintessential American food, and though every burger more or less consists of the same basic parts, no two taste alike. Here’s a handful of Spokane staples serving up indisputably great burgers, from cheap, to-go eats to bigger bites you’ll need two hands to eat.

DICK'S HAMBURGERS

Dick’s is a Spokane institution, a local landmark as recognizable as the Pavillion or the Riverfront Park clock tower. It’s a fast-food spot that’s been around for decades and whose menu remains refreshingly uncomplicated all these years later. The prices have barely been affected by 21st-century inflation, too. One could argue you’re not a true local until you’ve walked up to the Dick’s window and ordered a bag full of Whammys to go. 10 E. Third Ave., 747-2481

INCREDIBURGER & EGGS

One of the many local establishments spearheaded by chef Adam Hegsted, this downtown spot delivers decadent flavors without breaking the bank. From its Pure Gold burger, which boasts foie gras mayo and chianti jam, to the PB&J (which is exactly like it sounds), you really can’t go wrong. Pair a burger with a rich, creamy milkshake, and make it boozy if you’re so inclined. 909 W. First Ave., incrediburgerandeggs.com, 443-4215

VOLUME 3

RON'S DRIVE-IN

This wonderfully retro Spokane Valley spot has sat on East Sprague Avenue since the late 1950s, and its distinctive red-and-yellow interior is bound to give you flashbacks to a simpler time. Opt for their signature half-pound Big R, complete with special “R” sauce, or the quarter-pound cheeseburger with all the fixings, which pair perfectly with the appropriately named pail of golden brown french fries. 12502 E. Sprague Ave., 924-6853

THE THRIFTY SCOTSMAN

Just down the street from Ron’s is another Valley mainstay, open since 1980 and locally famous for its wood-paneled interior and steady stream of customers. The Scotsman is also known for its visually distinct burgers, which are served on rectangular poor boy buns. And the name turns out to be right on the money: It’s a cheap but satisfying meal, whether you choose the Big Papa or the Super Bacon burger. 12024 E. Sprague Ave., thethriftyscotsman.com, 9282214

WADDELL'S NEIGHBORHOOD PUB & GRILL

This neighborhood gastropub offers all the traditional barroom grub you’d expect, but their burgers are worth the trip. There’s something there for everyone, from HaSPONSORED CONTENT

waiian-inspired flavors to double burgers dripping with melted Cougar Gold cheese. But if you’re feeling particularly gluttonous, check out the Defibrillator Burger: It’s bursting with ham, bacon, jalapenos, mozzarella sticks and marinara sauce. That’s a full meal right there. 4318 S. Regal St., waddellspubandgrill.com

WISCONSINBURGER

For a slice of Midwestern cuisine in the Inland Northwest, look no further than this burger oasis, which offers up fresh toppings and rich cheeses on its freshly ground patties. Just one visit is never enough — you’ll want to go back to try every burger at least once. Don’t sleep on the velvety frozen custards and all the delicious deep-fried sides, from cheese curds to beer-battered brats, and go wild at the expansive condiment bar. 916 S. Hatch Ave., wisconsinburger.com, 241-3083

WOLFFY'S HAMBURGERS

An old-school diner with ’50s flair, Wolffy’s has been a staple of the Gonzaga neighborhood for years and — with its chrome-rimmed lunch counter — is the next best thing to a time machine. The menu is delicious and no-frills, and the food is made right in front of you on the griddle. There’s also a bigger location in Airway Heights (12807 W. 14th Ave.), but it’s the original spot that’s so distinctively Spokane. 1229 N. Hamilton St., wolffyshamburgers.com, 487-1587 ◆

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Warm up with a steaming hot bowl of Pho

Cocktails to Go, Indoor & Outdoor Dining, Takeout, Touch-less Curbside Pick Up and Delivery Services Available.

(509) 456-2166 | pfchangs.com

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Pho

801 W MAIN AVE

SPOKANE [ DOWNTOWN ]

112 N HOWARD ST, SUITE 1

Liberty

BEST PHO EVER!!!!!!

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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. WestPlainsChamber.org

(509)

LIBERTY LAKE

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23505 E APPLEWAY AVE

Outstanding modern interpretations of classic Thai dishes

Brothy noodle soups & other Vietnamese classics SPOKANE [ NORTH ]

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1006 E FRANCIS

VOLUME 3

A cozy colorful spot in Liberty Lake to enjoy excellent brick oven fired artisan-style pizza as well as pasta dishes, salad and shareable plates. Sample our unique specialty cocktail list, or a variety of great wine and craft beer.

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SPOKANE [ DOWNTOWN ] FLOUR MILL

Come see why some say we're the best Mexican food around.

621 W MALLON

Classic American-Chinese Restaurant Large vegan and gluten sensitive menu

Full Bar and Lounge

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509 483-6700

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Specialty Bakery & Cheese Shop

Dear 34 members who ordered from Domini’s Sandwiches during COVID-19,

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HANDHELDS

The burrito is a versatile handheld treat. Throw eggs in a tortilla and you can enjoy breakfast while on the run. Wrap up some meat, beans, rice, veggies and cheese to enjoy a full meal in the palm of your hands. Sure, Spokane might be a thousand miles north of the Mexican border. There’s still plenty of burritos to be found around town. Here are just some of the places you can choose from.

ATILANO'S

With multiple locations throughout the region, Atilano’s is the place to get cheap, delicious Mexcian eats any time of the day. Their giant burritos are packed with meat (or beans if you go with the veggie option), and you can pretty much find any style of beef, chicken, pork or fish your heart desires on the menu. Oh, and you can also order any breakfast burrito all day. 802 W. Francis Ave., 725 W. Third Ave., 3624 E. Sprague Ave., Facebook: Atilano’s

DE LEON'S TACO & BAR

Mayra and Sergio De Leon have been providing the Inland Northwest fresh Mexican flavors since the mid-2000s with De Leon Foods grocery store and Sergio’s Tortillas. Since then, they’ve expanded by adding another grocery store and three restaurants. At De Leon’s Taco & Bar (locations on Spokane’s north side, South Hill and Gonzaga District), they have a huge variety of burrito options. Their specialties include the Baja Burrito, Rebel Burrito stuffed with french fries and Sergio’s Burrito — try it with pork chile verde smothered in enchilada sauce. 2718 E. 57th Ave., deleonstacoandbar.com, 381-5540

GERARDO'S AUTHENTIC MEXICAN FOOD

If you had a “fast food” joint like the Cheney Gerardo’s while in college, odds are you spent quite a bit of late nights in the drivethrough line. Much like the burrito menu at Atilano’s, the options seem endless. Take your palate on a trip around the U.S. with the Arizona, California and Texano burritos. You can also find them on North Monroe in Spokane. 723 First St., Cheney, Facebook: Gerardo’s, 235-1192

SLICK ROCK BURRITO

Opening in 1996, Slick Rock has become a Spokane staple. You can choose from eight specialty burritos — like the Veggie Thai and Bar-B-Que Burrito — or you can build your own. They provide six house-made salsas with spice levels ranging from mild to “insanity.” Whatever you choose, might we suggest getting a side of peanut sauce and changing your life forever. 2926 S. Grand Blvd., slickrockburrito.com, 747-6041

SWEETO BURRITO

Wrap City

Several spots to grab a burrito to-go throughout the region

SWEETO BURRITO 38

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Sweeto Burrito arrived in Spokane in 2016. The luchador-themed spot takes a unique approach to the wrap game with options like the All American, Break Neck, Buff Chick — each loaded with french fries or tater tots — or the titular Sweeto Burrito made with sweet pork and “Neato sauce.” Now, the small chain has locations in the Gonzaga District and Spokane Valley with more than a dozen others throughout the U.S. 15705 E. Broadway Ave., Spokane Valley, sweetoburrito.com, 928-9810

TACO VADO

Spokane’s burrito newcomer opened earlier this year, just a couple months before the pandemic hit. But that certainly hasn’t stopped the tiny drive-through stand from making a big impact. They keep their burrito menu simple with three options: breakfast, lunch and the Vego Vado. If you’re looking for a suggestion on meat choice, try the Adovada pork. 1602 N. Ash St., tacovado.com, 420-5708 ◆ SPONSORED CONTENT

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SLICE

FLYING GOAT

Pizza Time Seven great options in Spokane Don't sleep on pizza. Sure, it’s now easier than ever to order in a fancy dinner, or a burger and fries, or some pad thai. But there’s still something about opening that box and ripping off a slice of your favorite pizza. Sometimes, you gotta stick to the classics. In Spokane, there’s enough variety that you never have to go a day feeling like you’ve had the same pizza twice. Change it up. Heck, go one week eating a different pizza every night, if you have the stomach for it. Here’s a list to get you started.

Flying Goat

At the Flying Goat, no pizza tastes like another. Each has a unique flavor with a delicate balance of quality ingredients that melt in your mouth. If you’re not sure what to order, try the Fairview: heavy cream, house cheese blend, house back bacon, pears, gorgonzola cheese crumbles, and white balsamic reduction. Because of the thin crust, it’s not too filling, so it’s easy to scarf down the entire thing before you realize just how great it is. 3318 W. Northwest Blvd., theflyinggoat.com, 327-8277

Park Inn

It’s all about the cheese at the Park Inn. And why shouldn’t it be? Cheese is the most important ingredi-

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combines elegantly for a slice of pizza that you know was carefully crafted. If you haven’t tried it yet, you’re missing out. 829 E. Boone Ave., dinardispizzapasta. com, 960-7949

Veraci Pizza

ent, after all. Here, the cheese molds together on top of the tasty sauce, a dense layer of chewy goodness that will leave you satisfied. It’s a great place not only for pizza, but to knock out a pitcher or two of beer with some friends. 103 W. Ninth Ave., parkinnspokane. com, 624-8111

Located in Kendall Yards, Veraci may have some of the best wood-fired pizza in town. Whether you want a chicken pesto pizza or a pepperoni, Veraci lets the ingredients shine. All it takes is one slice and you’ll be hooked. It gets bonus points for one of the best patios in town, with a view of the river and the city. 1333 W. Summit Pkwy., veracispokane.com, 389-0029

Pizza Pipeline

DAVID'S PIZZA

Pizza Pipeline doesn’t mess around. With six locations across the Inland Northwest, including in Spokane, local chain Pizza Pipeline is often the go-to for a traditional pizza delivery. Whether it’s a simple cheese pizza or something more adventurous, each slice makes you feel like this is the way pizza should taste. 1403 N. Division St., 10411 N. Newport Hwy., 2718 E. 57th Ave., 1724 W. Wellesley Ave., 415 N. Sullivan Rd., Spokane Valley, 8901 E. Trent Ave., Spokane Valley; pizzapipeline.com

Dinardi's Pizza & Pasta

Dinardi’s, near Gonzaga, knows its way around Italian food — the family that owns it hails from Italy. So it’s no surprise they’ve mastered pizza, too. The New York-style pizza is flavorful, hearty and fresh all at once. The sauce, the crust, the seasoning, all of it SPONSORED CONTENT

The Elvis (spicy Thai peanut sauce, seasoned chicken, peppers) and the Da Vinci (feta, basil pesto, tomatoes, garlic) are just a small slice of the many handcrafted pizzas that David’s dishes up for hungry customers. As a founding member of the Spokane Hospitality Coalition, David’s has pledged to uphold rigorous standards for workplace sanitization and public safety. 803 W Mallon Ave. 509-483-7460. davidspizza.com

Bennidito's

Bennidito’s is a neighborhood institution on the lower South Hill, and it now has a brewpub on Sprague Avenue. In this welcoming, friendly environment, the hefty pizzas fit in perfectly. When you’re finished, you feel like you’ve just had a hearty meal with people you want to be around, and what more could you ask for? 1426 S. Lincoln St., 1909 E. Sprague Ave., benniditos.com ◆

let’s have a beer. NO, REALLY. Swing by our newest location on Spokane’s South Hill (opening soon) and sip on some handcrafted beer, wine or coffee. Cheers!

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Big Flavor in Small Packages

SWEETS

The region’s cupcake spots know how to deliver delicious, sweet treats Someone wise once said, “You can’t buy happiness, but you can buy cupcakes, and that’s basically the same thing.” In the era of COVID-19, self-care is important. And that means treating yourself as often as you can. What better way to do that and support your local cupcakery? Here, we’ve compiled a list of some options in Spokane County where you can get your dose of happiness in cupcake form.

LILAC CITY BAKERY / CELEBRATIONS BAKERY

If you want a cupcake to make you feel extra special, you gotta go custom, and at Lilac City Bakery (Spokane) and Celebrations Bakery (Spokane Valley), everything is custom- and scratch-made. Owner Amber Owens likes to have fun with her sweets, so expect humorously and seasonally decorated cupcakes. (Get a preview on Instagram at @lilaccitybakery and @celebrationsbakeryofficial.) The two bakeries were hit hard after wedding season was mostly canceled, resulting in a massive loss in revenue from custom goods, Owens says. But retail sales and support from the community have helped them stay afloat. In addition to cupcakes, Lilac City Bakery and Celebrations also bake brownies, cake pops, donuts and custom cakes, most of which can be found at local coffee shops like Wakeup Call, Shotzy’s Coffee and Daily Habit. Lilac City Bakery: 1215 N. Ruby St., Spokane, lilaccitybakery.com, 315-4958 ; Celebrations Bakery: 315 S. Sullivan Rd., Spokane Valley, celebrationssweetboutique.com, 315-5973

SWEET FROSTINGS

Owned and operated by the mother-daughter duo Jessica and Sally Winfrey, Sweet Frostings offers a wide range of baked goods that are as intricately decorated as they are numerous. Cookies, macaroons, coffee and cakes round out the rest of the menu at Sweet Frostings’ four locations (downtown Spokane, Whitworth, NorthTown Mall and in the Spokane Valley Mall). 15 S. Washington St., 242-3845; 10406 N. Division St., 368-9811; 14700 E. Indiana Ave., Spokane Valley, 381-5927 • sweetfrostingsbakeshop.com

MARSELL'S

CELEBRATIONS BAKERY 46

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COVID hasn’t been easy for small businesses, but for those who were downsizing anyway, it wasn’t such a jarring transition. At least that’s the case for Marcel Kopplin, who moved her commercial bakery into her basement last December, before the pandemic hit. She’d operated a bakery and retail space in Spokane since ’03 with 22 years of experience as an instructor at the Inland Northwest Culinary Academy. If you’re looking for a cupcake

with a healthy dose of filling (raspberry, mocha fudge, vanilla and others), “robed in ganache” and intricately decorated, then you need to call Marsell’s. The lavender cake and cupcake is one of the most popular. There’s no minimum size to the orders, Kopplin says, so long as she can fit it into her schedule. Bonus: The ganache seal around the cupcake will make it last longer than most. marsellscakes.com, 448-2512

SWEET DREAMS BAKERY

Susie Bowen at Sweet Dreams Bakery calls herself “an ingredient snob.” That’s because everything she puts in her cupcakes is “real.” “Real cream cheese. Real butter. Real vanillas. Real flavor.” Otherwise, her grandmother would come back to haunt her, she says. In addition to her popular German chocolate and berry-flavored cakes and cupcakes, Bowen is also preparing for the fall season with “heavier” flavors, like pumpkin and bananacarrot. Like many other small businesses, Sweet Dreams has also taken a hit during COVID-19 by removing instore seating and readjusting its hours. Thankfully, a loyal customer base has managed to keep Bowen afloat, she says. 3131 N. Division St., Facebook.com: Sweet Dreams Bakery, 747-6900

HAPPY CAKE CO.

One notable change for Happy Cake Co. since the massive event cancellations during COVID-19 is the uptick in cupcake sales, owners Mike and Cassandra Halloran say. Specifically, they say some of their customers have been improvising with socially distanced drive-thru parties where guests are treated to Happy Cake’s cupcakes. “Our cupcakes stand out among other vendors because each cupcake is filled with buttercream icing and then dipped in a glaze which gives each cupcake a smooth and shiny presentation.” Also, get ready for their pumpkin spice flavors coming this fall. 1312 N. Mullan Rd., Spokane Valley, happycakeco.com, 924-8455

JUST AMERICAN DESSERTS

In business since 1986, Just American Desserts owner Eva Roberts says she’s seen it all: “Desert Storm, ice storm, wind storms, technology crashes, stock crashes, 9/11 and recessions! Now a pandemic!” she says. Although she’s seen large cancellations during the pandemic, business has stayed somewhat stable with a dramatic increase in individual sales, she says. Just American Desserts specializes in cakes, cupcakes, cheesecakes, cookies and chocolate work. Cupcakes are offered in regular and “mini” sizes with flavors such as chocolate fudge cake, sour cream with fresh lemon filling and almond poppyseed. 213 S. University Rd., Spokane Valley, Facebook.com: Just American Desserts, 927-2253 ◆

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157 S HOWARD ST

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Dear 2,804 members who’ve ordered from Dick’s Hamburgers during COVID-19, you’re bringing business back, one Whammy at a time. STCU and The Inlander are teaming up to support local businesses during COVID-19. Use your STCU rewards credit card and get up to 4x points at restaurants, bars, and restaurant delivery services through October 31.* Apply today at stcu.org/bonus, by visiting the nearest branch, or by calling (800) 858-3750. Purchases at qualifying stores only. Promotion runs from September 17 through October 31, 2020, and is limited to $2,500 in qualifying purchases, or up to 7,500 bonus points on top of your standard earned points. No limit on the amount of standard earned points allowed. Rewards points typically awarded within three business days after your qualifying transaction posts to your account. Earned points on purchases never expire, with at least one purchase every 24 months. Bonus points expire one year from date awarded. Subject to approval.