Back to Business Volume 2 9-30-2020 by The Inlander

VOLUME 2 PRESENTED BY

RESTAURANT

Guide SUPPORTING HOSPITALITY BUSINESSES IN OUR COMMUNITY

BACK TO BUSINESS PARTNER ORGANIZATIONS

ADVERTISING SUPPLEMENT TO THE INLANDER

Spokane County, Washington

Dear 361 members who’ve ordered from Vien Dong during COVID-19,

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.

you’re bringing business back, one banh mi 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.

Back To Business Restaurant Guide VOLUME 1 • 9/17

ME 1 VOLU PRESENTED

T RAN U A T d i S u G e RE RESTAURAN T

VOLUME 2

Back To Business Guide Restaurant Guide PRESENTED BY

LITY HOSPITA ORTING MUNITY COM E TO SUPP A GUID NESSES IN OUR BUSI

SUPPORTING HOSPITALITY BUSINESS IN OUR COMMUN ES ITY

Find These Guides and more…

BACK TO

BUSINESS

PARTNER

ORGANIZAT

Spokane

BACK TO BUSINESS

ADVERTISING SUPPLEMENT

VOLUME 2 • 10/1

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PARTNER ORGANIZATIO

TO THE INLANDER

Spokane County, Washington

available at

Community Centers at these area grocery stores

Y T I N U C O M MR CENTE CAL F R E E LO

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SPONSORED CONTENT

P U B L IC

AT IO N S

ITALIA TRATTORIA CO-OWNER BETHE BOWMAN

INSIDE

A Warm Welcome It's right there in the name — the hospitality

The Way To-Go........................ 6 The Finer Things...................... 10 The Ultimate Meal ...................14 Q&A with John Grollmus........ 18 An Ode to Service.................. 22 Cheney Holds Strong.............. 26 Medical Lake Munchies.......... 30 The Rockford Files................... 34 Dining in Spokane Valley ..... 38 Click Your Heels...................... 42 Pick Your Style........................ 46 On The Cover Jenny’s Cafe in Spokane Valley

industry, the people who welcome us, take care of us, feed us, get us a little buzzed, help us celebrate life’s special moments and, on the daily, dish out the little pick-me-ups that we need to get through the day. In that regard, Spokane County’s restaurants, bars, breweries, wineries and distilleries have never been more essential. Or as local food blogger Erin Peterson writes in this Restaurant Guide: “The more time I spend with industry professionals, the more deeply I respect them — and that says a lot. I am often moved by the sincere devotion they have to their art, and to giving the people who walk through their doors an hour or two where they stop worrying, start connecting and finally relax into the experience of being cared for.” Out of the COVID-19 pandemic emerged 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. These businesses are generally small, family-owned operations, and as they go, so goes the Inland Northwest. This Back To Business Guide, the second in a series, is part of that team effort. Inside you’ll learn more about how restaurants are creatively and safely coping in these turbulent times. We’re covering a lot of ground, taking you from Cheney and Medical Lake to Spokane Valley and Rockford and over to the Garland District. We’re also checking in with fine-dining establishments and, in a flight of fancy, imagining the ultimate seven-course meal sourced only from local takeout options. To be sure, readers will discover a call to action throughout the guide: We all need to do what we can to ensure these vital businesses continue to thrive. Thankfully, it’s a tasty, wonderful burden for us to bear! ◆

ORDER UP! Grab the next Back to Business Guide on Oct. 15 when Volume 3 will be inserted in the Inlander. Find resources and details about this ongoing project at btb.inlander.com.

VOLUME 2

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.

Over 100 Businesses WHO WE ARE open for dine-in and curbside pick up

Tue - Fri 11am - 9pm | Sat - Sun 9am - 9pm · 509.323.1600 · DownriverGrill.com

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3315 W. NORTHWEST BLVD

Check Out Each Business In The Guide

How to... ...Support Local ...Keep Up on Latest Restaurants: The hospitality industry Developments: This Back to Busiis 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!

ness is the second 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. ◆

DO YOUR PART TO KEEP YOUR FAVORITE RESTAURANTS OPEN AND SAFE: MASK UP!

...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 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.

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SPONSORED CONTENT

WELCOME

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

AWESOME TOGETHER

Volume TWO 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.

Since 1902, Washington Trust Bank’s mission to put people first has never wavered. During these challenging times, we remain committed to what matters most. That dedication continues as our team works tirelessly to help local companies get back to business. Businesses are currently experiencing unprecedented economic hardship related to the outbreak of COVID-19 and it’s going to take all of us working together to support an economic recovery. Fortunately, we believe the Inland Northwest’s greatest asset is how we support each other as a community and rally behind those who need our help the most. Join us in celebrating and supporting the local businesses that make our region unique. We can all help business owners, employees, and their families thrive—buy local, pick up a meal to-go, surprise a friend with a gift card, post a positive review on social media, or even offer meaningful words of encouragement. It’s important that we all do what we can to make a difference. If there’s one thing we’re certain of, it’s that we’ll get through this together. We are #AwesomeTogether.

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.

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

Jack Heath President/COO

Peter F. Stanton Chairman/CEO

BACK TO BUSINESS PARTNER ORGANIZATIONS

VOLUME 2

INNOVATION

UMI KITCHEN & SUSHI BAR

LOST BOYS GARAGE

The Way To-Go Delivery and takeout sales sustain local restaurants while offering safe and convenient alternatives for customers When COVID-19 hit the Pacific Northwest, forcing the entire food-service industry into lockdown for more than two months, restaurants had no choice but to get creative. By signing up for third-party delivery services and quickly pivoting to sell food to-go, many of the region’s local restaurants were able to temporarily stem some of those drastic early sales losses. Even since dine-in service resumed in mid-May at half of restaurants’ usual seating capacity under Washington state’s Phase 2 requirements, delivery and takeout orders remain a vital source of sales, and a safe alternative for customers still wary of public settings. At TRUE LEGENDS GRILL in Liberty Lake, the mix

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of dine-in, takeout and delivery service has been so successful that its chef Kyle Barbieri says sales are actually higher, by about 20 percent, for the restaurant than before COVID-19’s arrival. “We’re usually at the max capacity that we can have every single night inside, on our patio and terrace,” Barbieri says. “People are really starting to come back, but what happened during [lockdown] is that they got used to carry-out, and those numbers were maintained when we opened our doors back up.” True Legends uses DoorDash and Uber Eats for delivery, but Barbieri says most of its takeout orders are placed through its website, via a third-party platform, SPONSORED CONTENT

Menufy, which takes a 12 percent cut. “Most people go directly through our website. They still want carry-out but want to get out of the house,” he notes. Customers can also grab takeout from True Legends by calling in an order by phone, or placing it in person if they don’t mind waiting in the car while their food is prepared. Barbieri also credits the restaurant’s regular use of social media to promote new menu specials and deals, like several family meal options, for driving its increased sales. “People have free time so they’re looking at their phone and you have to be on top of it and let them

ALLIE'S VEGAN PIZZERIA AND CAFE

BRUNCHEONETTE Many locally owned restaurants in the Inland

HELLO SUGAR

know what you can do. That is something we really embraced,” he says. In North Spokane, casual bar and pub LOST BOYS GARAGE has been signed on with a few food delivery services since last year, initially with the goal to capture a few extra sales on the side. Now, however, orders placed for delivery or takeout amount to between 30 percent and 40 percent of its total sales, says Lost Boys co-owner Kevin Pereira. “We were pretty much set up when [the pandemic] happened, and our sales just went through the roof for deliveries,” Pereira says. Lost Boys is currently partnered with DoorDash, Uber Eats and the local Treehouse Deliveries. Orders for pickup can be placed on its website or called in. “For deliveries, roughly, I’d say we have about 100 a week, and then for takeout we’re still doing 10 to 15 orders a day on average,” he continues. “Whereas before COVID hit, for takeout and deliveries combined I would guess it was maybe 5 percent of business. You can see the landscape has definitely changed, even with people able to go out and eat in restaurants.”

Northwest are newcomers to the delivery scene as of this spring, and have opted in favor of a local company for that service. TREEHOUSE DELIVERIES is an increasingly popular alternative to nationwide services like Uber Eats, Grubhub, DoorDash and Postmates. Like those competitors, customers can visit Treehouse’s website (treehousespokane.com) and browse by cuisine, distance, newness and other characteristics before placing an order through the site from the restaurant of their choice. The company services restaurants in Spokane and Spokane Valley, charging a $5 delivery fee for the first 5 miles or less from a restaurant’s door to delivery address, and $1 per mile beyond those first 5. Contracted drivers for Treehouse pocket the delivery fee, plus tips, while Treehouse takes a 15 percent cut of the food total. Owner Neil Holford says Treehouse’s fees are about half of what national competitors like Uber Eats charge. Treehouse currently has nearly 100 local restaurant partners, up from about 40 total pre-pandemic. Restaurants in its catalog range from sushi spots, like CHEF LU'S ASIAN BISTRO and UMI KITCHEN & SUSHI BAR, to sweet treats from DONUT PARADE, HELLO SUGAR and SWEET FROSTINGS, plus plenty of other cuisines diners may crave. “It seems like we’ve gotten word of mouth from social media, and restaurants with us are realizing that the percentage we charge is a lot better for them and everyone else,” Holford says. “Some that didn’t have delivery before are booming, and we were their first partner and they don’t want to go with anyone else because the numbers are really good.” ALLIE'S VEGAN PIZZERIA AND CAFE on the South Hill is one of those partners exclusively utilizing Treehouse to reach its delivery customers, in addition to orders placed directly for pickup. Owner Atania Gilmore hasn’t opened the vegan restaurant’s dining room at all since initially closing down in March. The space is too small for her to justify

removing half the seating to meet current dine-in guidelines. While the weather allows it, however, Allie’s offers limited outdoor seating on its patio. “It’s been working well, and I think one advantage I had is that I started working with Treehouse the year before this,” Gilmore says. “Between that and takeout, I felt like it was easy for us to meet the demand early on and make the switch over.” BRUNCHEONETTE in downtown Spokane is another local eatery that’s chosen to solely partner with Treehouse to deliver its food. “I wasn’t really crazy about Uber Eats or others because their fees are really high,” says Bruncheonette owner Joile Forral. “And we’re definitely really big supporting local, so Treehouse was a no-brainer if we were going to dive into the option of adding delivery.” She says the delivery service, paired with takeout orders placed by phone or on its website, has allowed Bruncheonette to reach more customers while at half capacity, and to edge closer to pre-pandemic sales levels. “It allows us to serve more people because wait times for 10 tables can get pretty long, especially if we’re busy,” Forral says. “And the kitchen is still running at 100 percent capacity.” At Allie’s, Gilmore estimates sales have slowly recovered since March, yet still haven’t reached preCOVID levels. About one-quarter to one-third of Allie’s orders are deliveries, with the rest placed by customers for self-pickup. Even though her customers seem to prefer takeout, Gilmore says Allie’s is seeing three to four times more delivery orders now than pre-pandemic, and she expects that trend to continue into next year, or longer. “I have been feeling very fortunate that customers have been supportive of still getting food through takeout and delivery,” she says. “It’s made me think that toward the future I would like to add more graband-go options, including hot and cold food, just to make it easy for people to pick up food and give them more variety.” ◆

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DINEIN •DELIVERY •TAKE N BAKE •CARRY OUT •GLUTEN FREE MENU

509.464.0110•adelospizza.com or more information about Back To Business

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To inquire about being included in future Back To Business editions ambrosia-bistro.com mail BackToBusiness@Inlander.com (509) 928-3222

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VOLUME 2

DINING

CLINKERDAGGER

The Finer Things Fine dining restaurants are all about ambiance, but that’s a bit harder to create with COVID Without a doubt, the tradition of going to your favorite fine dining restaurant for special occasions has been one of the most missed pieces of day-to-day life among many in the community. Early on in the pandemic, restaurants of all kinds were completely closed to in-house dining, and for many high-end places, that meant either total closure or a temporary switch to a completely different menu more suitable for takeout orders. But this summer, great weather and patio space has enabled popular high-end restaurants to open their doors to guests and make more intimate celebrations possible, even with limited capacity due to state guidelines. It’s something CLINKERDAGGER General Manager Debi Moon has seen for sure — families have been wanting to come in to celebrate birthdays, anniversaries and graduations as tradition allows. However, she’s had to remind people that seating is only available for five guests per table, and when that’s indoors, they all must live in the same household. Still, having some workable indoor space like the restaurant’s private banquet room, which can be configured to have about three distanced tables if there are three separate households, has enabled some families to at least dine in the same general area together to celebrate big occasions, Moon says. For the restaurant that’s overlooked the Spokane River for 46 years running, takeout has never been a big seller, nor was it during the early phases of quarantine shutdowns, Moon says. However, with some loyal customers being older and perhaps still unable to come

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dine out, takeout has still increased about 100 percent this year over last year, she says. “Our to-go orders have built immensely, but dining is definitely the biggest thing for Clink’s,” Moon says. To accommodate everyone’s preferences, Clink’s is running one menu, with smaller fare and larger entrees available all day. Lunch is served 11:30 am to 3 pm Wednesday through Saturday, happy hour is from 3 pm to 6 pm daily, and dinner is from 3-8:30 pm Sunday through Thursday and until 9 pm on Friday and Saturday. Reservations are recommended now more than ever. Overall, summer weather has been a great help, enabling the restaurant’s ever-popular patio to fill up quickly each day, at least until the season changes, Moon says. “I can say I feel we’ve been one of the more fortunate restaurants because of everything in our favor,” Moon says, “our longevity, the patio and the celebration guests have with us.” Patio space has indeed been key for many restaurants trying to adapt to the reductions in capacity, including CLOVER. When the popular seasonal new American restaurant reopened for seating in and around its historic converted house north of Gonzaga, dining options were quickly expanded from evening to nearly all day with plenty of seating outside. What was solely dinner service upon reopening in June soon expanded to brunch/lunch offerings and an afternoon happy hour. Now, the restaurant remains open for dining of some kind from 10 am to 8 pm Monday through Friday and SPONSORED CONTENT

from 9 am to 8 pm Saturday and Sunday. Guests may sit inside or out on the patio near the garden where the restaurant grows peppers, squash, herbs, tomatoes, corn and other ingredients for its seasonally changing menu items. The patio and brunch menus have been very popular, owner Jim Finigan confirms, noting the great overall menu revamp by Bryan Doyle, who started as executive chef with Clover right as the restaurant reopened this summer. “The number of people that have been coming in from 2 to 5 to have an appetizer and a glass of wine has been like five times better than we anticipated,” Finigan says. “We think that’s because people have been wanting to go out and just haven’t been able to.” While the restaurant was temporarily doing family-style to-go items during the closure this spring, the normal menu is now available for delivery from TREEHOUSE DELIVERIES. Expanding their early meal service has also improved turnout. “Now we do brunch seven days a week, which has been really helpful and great, we’ve had great feedback,” Doyle says. “Guest counts are just climbing, so everything we’ve been doing has been good.” Finigan notes that while some things like overall reduced capacity may be a reality, the overall fine dining experience remains a priority for the restaurant, and guests are certain to feel welcomed and cared for. “We never changed our staffing model: We make sure a server doesn’t have 10 tables like if you go to a [diner],” Finigan says. “We made sure our very old building of 100 years is set up in a very quaint, boutique way, and even though it’s 100 years old, we’ve got air conditioning everywhere. People are coming back to the same Clover they knew.” ◆

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or more information about Back To Business

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Spread Kindness. It's Contagious. VOLUME 2

FANTASY

WILD SAGE

SOULFUL SOUPS

The Ultimate Seven-Course Meal An epic fantasy sourced by local restaurants Say you're in the mood for a romantic, seven-course meal, but with the pandemic still raging, you feel a bit wary about spending all the time inside a local restaurant. No problem. Light a few candles if your landlords will let you, take the nice tablecloth out of the Christmas storage box, search for the classiest free Spotify station on your laptop, and put on your own seven-course dinner. But that doesn’t mean you need to stress out about cooking a seven-course dinner. Instead, do it takeout style, selecting one course from some of the best restaurants in the Spokane area and merging them together into a luxurious banquet feast. Here are a few ideas.

THE HORS D'OEUVRE COURSE

Deviled eggs make for classic crowd-pleasing hors d’oeuvres, and rarely are they done better than the deviled eggs at WANDERING TABLE, Adam Hegsted’s Kendall Yards small-plates restaurant. With a maple bacon filling and a candied bacon garnish on top, the trick to enjoying these eggs is making whoever’s delivering it promise to not gobble them up before they get there.

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THE SOUP COURSE

THE SALAD COURSE

Honestly, you could get any soup, as long as it has the right quantity of soul. Downtown Spokane staple SOULFUL SOUPS offers a constantly rotating menu of soups — like broccoli cheddar, tomato basil and harvest lentil. Alone, the soup is tasty enough. But dip in Soulful Soup’s iconic beer bread and then you’ve truly found satisfaction.

A vegan restaurant that will satisfy even the most rugged of carnivores, RÜT BAR & KITCHEN can whip up an impossibly great Impossible Burger. But, naturally, they also specialize in delicious salads. Try the strawberry salad complete with strawberries, cashew chevre cheese and red onions, all tossed with sweet and spicy pistachios.

THE APPETIZER

THE CHEESE COURSE

If you don’t already live out there, it’s quite a drive to get to MAW PHIN, the tiny but beloved Thai restaurant near the turnoff to Mount Spokane. The distance is worth it for their signature Crab Rangoons, the addictively snackable deep-fried wheat wrappers, filled with imitation crab, cream cheese and green onion. Dip them in the sweet and sour sauce.

THE MAIN COURSE

WILD SAGE is a favorite of Spokane foodies for a reason. For your entree dish with your seven-course meal, go for something warm and hearty: Pick the cider veal sauce glazed pork shank osso buco on top of a rosemary polenta and paired with sauteed Granny Smith apples. Yum. SPONSORED CONTENT

You could get your full multicourse takeout meal from GANDER & RYEGRASS. Multicourse dinners are what they do best. But for this course, go with “Wanderlust selections,” supporting two local businesses at once. The local cheesemonger at WANDERLUST DELICATO selects three of her best cheeses and Gander & Ryegrass pairs it with their red currant jam, a pickle, and local honeycomb.

THE DESSERT

The James Beard-nominated ITALIA TRATTORIA excels at everything, but if it’s dessert you’re after, go for the “Italia tiramisu,” made with espresso, mascarpone, ladyfingers and coffee liqueur as the sendoff for your seventh and final course. ◆

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cochinitotaqueria.com

509.474.9618

full bar dine in takeout delivery

or more information about Back To Business

Visit BTB.Inlander.com

SPOKANE [ DOWNTOWN ]

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To inquire about being included in future Back To Business editions

mail BackToBusiness@Inlander.com GATHER UP!

YOUR NEIGHBORHOOD GATHERING PLACE Happy Hour Daily 3-5pm | $4 draft beers | $3.5 macro beer cans $4.5 well cocktails | $2 off glass wines | $2 off appetizers

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14713 N DARTFORD DR

SPOKANE VALLEY

4403 S. DISHMAN MICA @ THORPE ST

DOGTOWN TAPHOUSE

Happy hour Mon-Sat 4-6pm Sunday All Day

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509.868.0385 Open 7 days a week

SPOKANE [ DOWNTOWN ]

401 W RIVERSIDE AVE

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SPOKANE [ NORTH ] HILLYARD

SPONSORED CONTENT

5002 N FERRALL ST

Donna’s Diner

Comfort Food Dine In • Take Out

6am-2pm Everyday • 509-893-8976 SPOKANE VALLEY

15112 E SPRAGUE AVE

Dear 275 members who ordered from No-Li Brewhouse during COVID-19,

open for dine-in and curbside pick up

you’re bringing business back, one Big Juicy 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.

Tue - Fri 11am - 9pm | Sat - Sun 9am - 9pm · 509.323.1600 · DownriverGrill.com

SPOKANE [ NORTHWEST ] AUDUBON

3315 W. NORTHWEST BLVD

Daily Lunch Specials

Under 21 allowed until 9pm CHENEY

414 1ST STREET

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INTERVIEW

Q&A with John Grollmus The Elk Public House, among others

Their website says a lot about their vibe: wedonthaveone.com. Their empire includes six restaurants: Moon Time and the Porch, both in Idaho, and Geno’s, El Que, the Elk and Two Seven Public House, all in Spokane. Rather than a brand, what unites them is being a neighborhood gathering place. It’s meant 25 years of success for partners Marshall Powell, Brad Fosseen and Jeff Meagher, as well as John Grollmus, who shared his thoughts on the business.

Nowadays, people can buy and prepare just about any kind of food themselves, guided by Google or a good cookbook and a sense of adventure. What does dining out offer to today's consumer that is still so vital? GROLLMUS: Experience and community. Many of our most popular recipes are posted on our website for the public to enjoy making them at home. Yet often when people do just that, I’ll hear from them that whatever they made “just didn’t taste the same.” It’s my belief that the simple reason for this is when a person makes one of our dishes at home, it lacks the overall experience they get when eating the same thing at the restaurant. Food simply tastes better when provided in a comfortable and creative atmosphere surrounded by the sounds and feeling of others enjoying themselves as well. Our restaurants, specifically, always strive to be an

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integral part of the local community, which is why we often use the tag line, “Every neighborhood should be so lucky.” Providing an experience and menu, which is specific to that location, along with offering events and promotions aimed at the local neighborhood and community, help to create the feeling that when you are dining with us, you are dining with your neighbors.

There are hundreds of restaurants in the Spokane area. What is unique and special about your place? We offer simply the best quality of food, made with the freshest ingredients, with the most creativity at the most affordable price. Every single soup, stock, sauce, dressing and menu item we make starts from basic foods and never begins premade or prepackaged. Plus, every single type of customer feels an “at home” level of comfort, whether it’s a construction worker coming in for a beer after work wearing their work boots or a businessperson coming in for a lunch meeting dressed to impress. Both will feel right at home.

How do you balance supporting a loyal clientele but also attracting new diners? Consistency is something we are widely respected for and our regular customers continue to patronize us because they know their favorite menu item will taste SPONSORED CONTENT

exactly the same on each visit and will often be served by their favorite server who has been bringing them that same dish for five, 10 or even 20 years. However, we also strive to create new options by offering regularly changing soups and two additional menu items offered as specials, which change at each location every week. In addition to that, we update/ modify about 30 percent of our menu twice a year to try and keep things fresh and keep longtime customers from becoming bored with our offerings.

You not only work and own a business here but also live here. How does the restaurant industry contribute to the community? We create an enjoyable and good-paying livelihood for all of our well over 100 employees, who average 10-plus years with us. As owners we come from a lifetime of restaurant experience, which led us, from the very beginning, to operate from a perspective of kindness. However, we have always felt that simply treating staff with respect and gratitude is not enough. It is also essential to pay them better than our contemporaries and offer health insurance as well as retirement benefits. The long-term result of this is that we have employees who are able to buy houses, raise children and become vital members of their local communities. ◆

Our Street Taco Corn Tortillas are Made Fresh!

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Drive Thru Window • Dine In or Takeout 509-822-7015 • Vegetarian Options SPOKANE [ SOUTH ]

(509) 455-4051

4304 S REGAL ST

SPOKANE [ DOWNTOWN ]

125 SOUTH WALL

Partner

It’s all about our community and creating a vibrant region that is connected, inspired and driven to succeed. We can’t do this work alone. We work with local businesses, our community, non-profits, and the surrounding region to build a robust regional economy. It’s this partnership that helps create the place where organization come together to advocate for the region, drive strategic growth, and champion a talented workforce.

8AM to Close • (509) 328-1950 SPOKANE [ NORTH ] GARLAND DISTRICT

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Serving the Spokane area for over 30 years!

SPOKANE [ SOUTH ]

421 S COWLEY

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CRAFT BEERS & GOURMET BURGERS 5northbrewingcompany.com | (509) 321-7818

SPOKANE [ NORTH ] FIVE MILE

OPEN FOR DINE-IN AND CURBSIDE PICK UP

6501 N CEDAR RD

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HOURS Mon-Thurs 11AM-11PM Fri 11AM-12AM Sat 8AM-12AM

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Sun 8AM-9PM (509) 291-3880

Open 7 Days a week 11am - 10pm www.theflyinggoat.com 509-327-8277 SPOKANE [ NORTH ] AUDUBON

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SPOKANE [ DOWNTOWN ]

SPONSORED CONTENT

404 W MAIN AVE

INDOOR & PATIO SEATING Tues - Sat 6pm-10pm Sun & Mon Closed

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SPOKANE [ NORTH ] GARLAND DISTRICT

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WHILE WE KNOW TRAVELING LOOKS DIFFERENT

BREAKFAST SPECIALS Sat & Sun 9am to 2pm

TACO TUESDAY

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SPOKANE [ NORTH ] GARLAND DISTRICT

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right now, we want to assure you that Spokane is focused on keeping you and your family safe and healthy. We encourage locals and visitors alike to be socially responsible to help ensure the health and safety of others.

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3911 N MADISON ST

LOVE THAT SMALL NEIGHBORHOOD BAR ATMOSPHERE? Green City Saloon offers friendly service with affordable lunch and dinner grill menu items, a new pizza oven and 20 BIG ticket pull tab games for excitement!

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New Expanded Patio 10am-10pm • (509) 924-6762 SPOKANE [ DOWNTOWN ]

816 W SPRAGUE AVE

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18221 E APPLEWAY AVE

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ESSAY

CHEF AUSTIN CONKLIN AT INLAND PACIFIC KITCHEN 22

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SPONSORED CONTENT

Dished Out

Understanding and helping our culinary community By Erin Peterson During a conversation I had yesterday with a consulting client who works at a local restaurant, I had a moment of uncommon clarity about the nature of the service industry. She spoke about how often people ask her how she’s doing with masking up, wearing gloves and the unrelenting sanitation routines that have powerfully impacted every restauranteur, and she had a simple refrain. “If I had to figure out how to crawl on my hands and knees, if that was what was required to serve other people, I’d do it.” I put my hand on my heart and sighed sharply. She gets it. It’s a truth that is as essential as its role in our society. That level of dedication is rare in the average workplace, but in my experience, seems to have a common thread within those who are passionate about the culinary arts. The vast majority of new restaurants shutter within the first year of opening, and it takes a special kind of person to take on a risk of that magnitude. The beaming smile they share when I ask them questions about the menu, where they developed a love for cooking, and even what led them to open a restaurant, often makes me lose myself in their words. It’s a joy that is difficult to duplicate.

ERIN PETERSON (RIGHT) AND HER TEAM personal style can all be shared through ingredients, unusual preparations, or the serve ware. Chefs have become rock stars of the edible and keep people coming back for more with their dynamic personalities and individual approach to what they serve and how they present it. They develop devoted followings and rise and fade according to public opinion and, in some cases, due to practical limitations like our economy and lives coming to a grinding halt.

I began working as a food blogger four years ago as a hobby, and it was purely out of love for the hardworking professionals who I’d come to know as friends. I had unique access to the chefs, front of the house, back of the house, managers, and support staff at restaurants throughout our region. I’ve witnessed the highs of opening the doors to their first place, all the way to the lows of having to close because they can’t pay their vendors. The kitchen can be a cruel taskmaster. The rigors of preparing food, from being on your feet for hours on end, near open flames, being screamed at by customers, sweating through a mask in the current pandemic, and cutting yourself with impossibly sharp knives, aren’t for the weak. The more time I spend with industry professionals, the more deeply I respect them — and that says a lot. I am often moved by the sincere devotion they have to their art, and to giving the people who walk through their doors an hour or two where they stop worrying, start connecting and finally relax into the experience of being cared for. When what they make is done with skill and intention, it is an edible art form. I’ve had some seriously transcendent experiences at a table, whether it’s a wipe-off vinyl number or the finest white linen at a three Michelin Star establishment. It’s also a complex cultural commentary on a plate. Diversity can be uniquely seen, understood and respected through food. The nuances of life experience, travel, upbringing and

On March 15, we had our second-annual Guild Awards party at Lucky You Lounge in Browne’s Addition, and dozens of industry insiders, chefs and staff attended. We all had a sense of foreboding and had heard rumors that businesses may be temporarily shuttered, but when the news broke around 6 pm, we collectively gasped. The words that followed were largely a blur, but I do remember that many of them were expletives at first. Then we philosophized together, mourned together, and then found a sense of determination as a collective that propelled us to actually celebrate the past year as a group. That gathering made coming weeks of isolation less painful and inspired us to remain hopeful that we’d be in a place where we felt connected to food again. After that night, it has been even more surprising that the shutdown didn’t stop new places from opening. In the months following the fateful decision to stop the world from turning briefly, I’ve been to more than a dozen new establishments, and each one had an owner with that same familiar smile. How do we give back to the people who serve us so well? After all, it isn’t just the new restaurants that need our support. It’s those beloved local institutions that we need to remember as well. I have a personal philosophy that comes from the years I’ve spent on the other side of the counter. I know how vital it is to have regular, dependable income as a small business, and

especially as a person in the service industry. Tip fairly (or generously, if you can) and “adopt” a local restaurant that you can’t bear to see close. There are only so many dollars to go around, and you have to really think about which places are near and dear to you. What I value are places that make their food from scratch, using local ingredients, and do it with imagination. I want to support the kitchen artists as much as I possibly can. You may have a pub that has staff who feels like a family who you can’t live without. Go once a week, or even just once a month. Whatever you can budget for, and do so with fidelity. That makes a lasting impact. If you have even more to spare, organizations like Big Table (big-table.com) help service staff members in crisis and are an invaluable asset to our community. They do the hardest work imaginable; giving people the means to stay in their homes, to survive, and to maintain their dignity all the while. We make annual contributions ever since we discovered how vital their work is and how well they do it. This is a time when our whole nation needs to dig deep to help an entire industry survive. It’s imperative that we remember the times that we would come together around a table. Take a moment to think about every anniversary meal, prom, birthday celebration and date night we have had the luxury and privilege of not having to make our own food or wash our own dishes, and then form a plan on how you should repay even a small measure of what we have been given in those experiences — true sustenance. ◆ Erin Peterson is a professional educator, writer and a dedicated local business advocate with the Spokane Guild. When she isn’t teaching about digital strategy, she’s going on adventures throughout the Northwest with her husband, Rob, and three teenage sons.

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20 S 1ST ST

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Harry Heritage, 2 Lives in the national forest Fun Manager at Heritage Bar & Kitchen What’s up ya’ll I’m Harry. I’m 6’11” and cooler than your last boyfriend. I like smashing cheeseburgers and chugging Spokane beer. I’m a world class Hide and Go Seek competitor. Not looking for anything serious.

HARVEST FESTIVAL HOURS Weds-Thurs 12-5pm Fri-Sun 11am-6pm

hierophantmeadery.com SPOKANE [ DOWNTOWN ]

122 S MONROE ST

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MEAD GREENBLUFF

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16602 N DAY MT SPOKANE RD

A family-friendly 1950’s inspired diner serving award winning breakfast, lunch and dinner!

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835 N POST ST

SPOKANE [ SOUTH ]

2977 E 29TH AVE

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SPOKANE [ DOWNTOWN ]

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SPOKANE [ SOUTH ]

926 S MONROE

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CHENEY spots in this guide

SPOTLIGHT

BarrelHouse Pub and Pizza...... 9 Bene’s......................................11 Eagles Pub...............................17 Inland Ale Works Brewing...... 27 The Mason Jar ........................31 NorthStar Taps....................... 33 Rosa’s Pizza........................... 41 West Plains Roasters............... 47

BENE'S

Holding Strong

There may be fewer college students in town, but the strong Cheney dining scene remains Usually, Cheney is bustling with students during Eastern Washington University’s move-in week. Dorms and apartments fill up, the bars get rowdier, and students begin to explore the local cuisine. It’s not quite the same this year, says Douglas LaBar, owner of THE MASON JAR bakery in downtown Cheney. The university started the school year mostly online, meaning far fewer students have returned. “It feels different,” LaBar says. “It’s just not the same traffic.” Still, LaBar says the Mason Jar, known for its coffee, fresh food and relaxing atmosphere, did get a bump in business in late September as some students arrived. While the influx in customers felt like a lot compared to the slow spring and summer, it was not nearly as much as a normal year. He adds that he’s a “little nervous” for the winter, when it’s too cold for outdoor seating. But LaBar, who grew up in Cheney, isn’t panicking. The bakery attracts both students and locals, and is always worth a visit from anyone in the area. “We’ll see how it pans out once students settle in and have some more free time,” he says. The Mason Jar looks like a place where you can order some tasty avocado toast, and that’s because it is. You can also go for the Lox — smoked salmon, cream cheese, red onion and capers on a bagel. For

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something super fresh, try the Waldorf — feta, cream cheese, raspberry jam and sliced apples with mixed greens. If you’re looking for a little different flavor for breakfast and lunch, make sure to try an eggs Benedict at BENE'S on the west end of Cheney. Owners Derek and Alexx Baziotis opened the restaurant in 2017 and decided to make eggs Benedict its signature item — not only because it’s a classic, but because it’s once again trendy. Of course, there are other classic menu items as well: bacon and eggs, sausage, chicken fried steak, waffles and breakfast burritos. If you want lunch, you can choose from a selection of sandwiches and burgers. Bene’s had to close its dine-in area for about a month in the spring, says manager Sabrina Anderson. But takeout orders started rolling in quickly, she says, and now they are back to their full menu. While the lack of as many EWU students isn’t ideal, they’re still doing OK. “The local community is a lot more of our target market,” she says. “We have lots of regulars.” If it’s a fast food fix you’re looking for, there are plenty of options in Cheney, but nothing as iconic as ZIP'S DRIVE-IN. Zip’s and Cheney, just like curly fries and fry sauce, just fit. For college students, it’s a SPONSORED CONTENT

perfect late night hang-out spot normally, and now it’s a great way to get a tasty burger and fries without dining in. Another favorite of college students is ROSA'S PIZZA, with a great selection of pizza, cheese bread, salads and sandwiches that are ready for delivery. If you want some great pizza downtown with friends, there’s BARRELHOUSE PUB & PIZZA, located on College Avenue not far from the EWU campus. It opened in 2017, and has hand-made pizzas and calzones to go with sandwiches and salads — all using fresh ingredients. Then, hop over to NORTHSTAR TAPS for some quality local beer. For a different feel, head over to WILD BILL'S LONGBAR. It has excellent pub food, and it’s now open for brunch on Sundays starting at 10 am. While you’re there, make sure to take in all of the various stuffed animal heads on the walls. And finally, for some top-notch Mexican food, give EL RODEO a try. Order a beefy burrito, saucy enchilada or another favorite, and it’s sure to provide more than enough food for the price. The Tres Amigos is worth a look — chili verde, chili colorado and chile relleno. Also consider the Enchilada de Cangrejo, which has tortillas stuffed with crab, cilantro, tomato and onions, topped with Monterey jack cheese, sour cream and avocado. ◆

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509.464.6541 SPOKANE [ DOWNTOWN ]

fresh sheet

304 W PACIFIC AVE #160

Deals, Specials & Updates

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Visit BTB.Inlander.com or pick up the Inlander To submit a Deal, Special or Business Update

Go to: BTB.Inlander.com/FreshSheetForm SPOKANE [ DOWNTOWN ]

1302 W 2ND AVE

Chapter Two

Inland Pacific Kitchen and Hogwash Whiskey Den continue serving creative drinks and dishes after ownership shift

Old Fashioned burgers Dine-In www.izumi-spokane.com • 509.443.3865 SPOKANE [ SOUTH ]

4334 S REGAL ST,

Take-Out

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Wednesday-Monday 8am to 4pm

MEDICAL LAKE

Closed Tuesdays

(509) 299-5170

711 E. LAKE ST.

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We Promise At Jenny’s You Won’t Leave Hungry!

DIne In • Take Out Mon-Sat 630am-2pm Sun 7am-2pm

or more information about Back To Business

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509-928-8055

SPOKANE VALLEY

9425 E. SPRAGUE AVE

It’s Time for Thai Dine In • Take Out Curbside Pickup Delivery

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(509) 290-5993

mail BackToBusiness@Inlander.com kittycantina.com WE SUPPORT CAT ADOPTION TO ELIMINATE EUTHANASIA SPOKANE [ NORTH ]

6704 N NEVADA ST

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24001 E MISSION AVE.

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NORTHERNQUEST.COM | 509.481.2093

AIRWAY HEIGHTS NORTHERN QUEST

100 NORTH HAYFORD RD

Old Irish atmosphere, always a good time!

Dear 580 members who ordered from Atilano’s during COVID-19, you’re bringing business back, one carne asada plate 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.

SPOKANE [ DOWNTOWN ]

408 W SPRAGUE AVE

Visit our spacious taproom and taste our new food options! lumberbeardbrewing.com SPOKANE [ DOWNTOWN ]

25 E 3RD AVE

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Medical lake spots in this guide

SPOTLIGHT

Jake’s Old Fashioned Burgers.... 27 Pizza Factory.......................... 37

Munching in Medical Lake

LEFEVRE STREET BAKERY & CAFE

Tiny town, huge burgers, and then some Jake Long, the eponymous "Jake" of JAKE'S OLD FASHIONED BURGERS, got his start as a chef at the old Jake’s Restaurant, a Medical Lake breakfast nook. Because his name was Jake, too, his dad Joe recalls, they let him practice flipping eggs at the flattop grill when he was just 2 years old. The old Jake’s burned down in 1997. But on March 16, 2019, Jake — now with years of cooking experience under his belt at diners like Denny’s and Molly’s — and his family officially launched his new restaurant in Medical Lake, featuring a whole host of burgers and all-day breakfast food. Exactly one year later, a disaster hit the new Jake’s, too: the coronavirus pandemic. “Without the town that we’re in, without the people who live here,” the restaurant wouldn’t have survived, Jake says. “It’s really helped keep us alive.” Thanks to delivery and curb-side takeout, Jake has continued serving up his made-to-order over-the-top creations. You could order the “Weggle” — a waffleegg scramble with bacon, sausage or ham cooked in a waffle iron and topped with specialty maple butter

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glaze. Or if you’re feeling really famished and/or hedonistic, there’s the Glutton Burger — a four-patty behemoth with ham, prime rib, turkey, bacon, corned beef and five types of cheeses spread between three buns. Sign up for their emails in order to get notified of great deals, including days when they offer free delivery or free french fries with every burger. In Medical Lake, Jake says, the local restaurants don’t compete through bitter rivalries. They root each other on. So Jake is more than happy to give a shoutout to other local businesses, including fellow burger joint BRUCHI'S CHEESESTEAKS AND SUBS. Spokane County Commissioner Al French — whose district includes the Medical Lake area — recommends ordering Bruchi’s Philly cheesesteaks. “I’m an all-meat type of guy,” French says. If you want to pair your burgers with some beer — or bourbon — check out the FISCHIN' HOLE SALOON, which not only allows you to order growlers and spirits take-out, but also sandwiches like their jalapeno burger and their “Fisch’ Wich” SPONSORED CONTENT

If it’s pastries you’re after, check out LEFEVRE STREET BAKERY & CAFE, where you can indulge in dishes like pumpkin-pecan cake, spiced bourbon cherry mini pies, and twinkle mocha macarons. Follow their Facebook page to be able to take proper advantage of their occasional $3 mimosas deal days. Formerly Baja Mexican Restaurant, EL IXTAPA features beloved Mexican classics like carne asada and arroz con pollo, along with some incredible seafood dishes. The “Chimichanga del Mar” takes a sauteed medley of shrimp, crab, scallops, onions, tomatoes and mushrooms, rolls them up in a fried tortilla, and covers the creation in a white sauce. The “Burro Acapulco” dish takes the same seafood filling but sticks it in a tortilla slathered with jack cheese, tomatillo salsa, avocados and sour cream. Even the Californians on Yelp — famously snobby about Mexican food — appear to love El Ixtapa. Still, given the opportunity to brag about the restaurant, owner Arturo Orozco remains modest. “We try to be the best and make people happy,” he says. “That’s all I can think of.” ◆

Breakfast, Lunch, Espresso, Pastries, served all day

TIMELESS SEASONAL CUISINE

Neighborhood Fine Dining 448-2383 lunaspokane.com

SPOKANE [ SOUTH ]

5620 SOUTH PERRY

Made from scratch daily! Try our homemade favorites! Ravioli, Pappa Joe’s Pasta, Gnocchi, Sausage, Meatballs, Eggplant & everyone’s favorite, Pizza. Full bar with great local wine selections

(509) 624-2253 • MadeleinesSpokane.com SPOKANE [ DOWNTOWN ]

415 WEST MAIN AVE

For more information about Back To Business

Visit BTB.Inlander.com To inquire about being included in future Back To Business editions

(509) 467-7786 • mammamiaspokane.com SPOKANE [ NORTH ]

E-mail BackToBusiness@Inlander.com

420 W FRANCIS AVE

DOW NTOW N HISTORIC CHENEY

We are a community gathering spot in a historic building offering delicious coffee, pastries and meals for both the college and community

open 7 days a week • TheMasonJar101.com CHENEY

101 F STREET

SPOKANE [ DOWNTOWN ] EAST

3403 E SPRAGUE AVE

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ales & West Coasyt Craft Beers Specialt

or more information about Back To Business

Visit BTB.Inlander.com To inquire about being included in future Back To Business editions innovative northwest cuisine

Open daily 1-9pm • (509) 368-9538 millwoodbrewery.com

SPOKANE VALLEY MILLWOOD

DAILY LUNCH SPECIALS MON• Salad $6 TUES• Any Pizza $10 WED• Wrap & Soda $6

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Financia l resource s for

rockford spots in this guide

SPOTLIGHT

Fredneck’s Saloon and Beanery........................... 20 Harvest Moon Salon............... 24

OFFERINGS FROM HARVEST MOON SALOON

The Rockford Files Find character and comfort in Rockford Take the Palouse Scenic Byway south from Spokane and you’ll pass through several charming small towns with long histories as anchor points for the agricultural community. One of the communities familiar to anyone who’s taken that route to the Coeur d’Alene Casino is Rockford. With 470 residents at the last census, the community and travelers passing through support two local restaurants with plenty of character and, importantly, tasty eats.

HARVEST MOON SALOON

It was a lifelong dream for Amanda Wienclaw, a graduate of Tekoa High School, to someday own the Harvest Moon Saloon. She fondly remembers going there for breakfast on the weekends with her aunt and uncle when she was growing up. After 17 years working at the Coeur d’Alene Casino (and gigs at other local eateries before that), Wienclaw realized that dream and became the owner and “chief dishwasher in charge” about four and a half years ago now. The pandemic this year wasn’t the first tough go of

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things for the restaurant. Two years ago, a particularly bad winter saw guest turnout so low that Wienclaw put the restaurant up for sale again, unsure if things would work out. But they survived that hardship, and this year the community showed up in a major way to support the local breakfast and comfort food spot. “This place has been in business as the Harvest Moon restaurant for 60 years,” Wienclaw says. “I put the business up for sale two years ago, but now after this, I think I can survive anything.” The restaurant started offering delivery this spring, which was a major help for the bottom line, as people ordered plenty of family-style meals and other menu items to-go. “We didn’t realize how much people wanted us to stick around until that happened. People started calling right away to say, ‘Don’t shut down, we’ll order food!’” Wienclaw says. “We did pizzas, we did family-style meals. We also fed health care workers and a lot of other businesses chipped in and would feed groups of SPONSORED CONTENT

people to help keep us afloat.” Her creative solutions also include the recent opening of a “sip and shop” area in part of the restaurant that’s too small to make it worth having the 50 percent capacity table space. The shop features locally produced gifts, including earrings, soaps, candles and other goods from regional creators. 20 S. First St., Rockford, harvestmoonsaloon.com, 291-4313

FREDNECK'S SALOON AND BEANERY

This popular saloon offers takeout and in-person dining with a variety of classics served throughout the day, from burgers and pizza to specials like tacos and ribs. Before the pandemic hit, locals raved about the local watering hole for its friendly atmosphere and weekends with live music. While it’ll be a while before those traditions can return to full speed, Fredneck’s is still helping feed the community every day of the week. 130 W. Emma St., Rockford, Facebook: Fredneck’s Saloon and Beanery, 291-3880 ◆

SPOKANE [ DOWNTOWN ]

525 W. SPOKANE FALLS BLVD

SPOKANE [ DOWNTOWN ]

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spokane valley spots in this guide

SPOTLIGHT

Bolo’s Sports Bar & Grill.........11 Casey’s Place.......................... 13 Craft & Gather........................ 16 Donna’s Diner..........................17 Garden Coffee & Local Eats.....21 Green City Saloon...................21 Le Catering............................. 28 Natural 20 Brewing Co.......... 32 O’Doherty’s............................ 33 Rancho Viejo.......................... 37 River City Pizza...................... 40 Sams and Coffee.................... 41 ScrumDiddilyUmptious Donuts.................................... 43 Stormin’ Norman’ Shipfaced Saloon................... 43 Sushi House Asian Food & Bar................... 43 Vaqueros Mexican Restaurant & Taqueria........... 47

ARBOR CREST

Fertile Food Destination Take a tour through Spokane Valley communities and discover its abundant and varied dining opportunities Spokane Valley is not known as a dining destination, spread across roughly 38 square miles, much of it smaller communities with charming names like Opportunity and Orchard Park, a nod to the region’s agricultural history. Trentwood recalls the area’s industrial era, while Dishman reminds of recreation and nature. Yet the Valley is as full of varied dining opportunities as it is communities, more than a dozen of which coalesced in 2003 to become the ninth largest city in Washington.

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If the Valley dining scene is defined by its main thoroughfares, the east-west arterial of Sprague is a main focus. Bisecting the area from its western border with Liberty Lake to the city of Spokane, Sprague is teeming with restaurants, many of which are decadesold like RON'S DRIVE-IN, serving burgers and shakes since 1958. Other familiar names include DAVE'S BAR & GRILL, and CONLEY'S PLACE, especially on St. Patrick’s Day. Sprague Avenue is where many longtime SpokaneSPONSORED CONTENT

based chains have gotten their start, including THAI BAMBOO, and FERRARO'S FAMILY ITALIAN. Others have seen it as the next step in expansion plans, like DE LEON FOODS, which added a Valley location in 2015. For veteran restaurateur Rick Pedersen, it was the logical place to build a new restaurant career with son Kaston when they created CRIMSON HEARTH in 2019. The father-son team chose Sprague because of his father’s past success in the Valley with Old European Breakfast restaurants, Kaston Pedersen says.

DE LEON FOODS

CRIMSON HEARTH “The door on this building caught our attention at first glance and once we investigated, after finding much work needed to be done in remodeling, we fell in love immediately,” he says. Many former customers have sought them out and the restaurant has gained a reputation for its homestyle fare like buttermilk hotcakes and tartiflette or breakfast “nest,” an adaptation of a family recipe from the 1800s. Like Sprague, the Valley’s north-south routes are also punctuated with numerous dining options. Sullivan is home to TORO SUSHI, the SULLIVAN SCOREBOARD sports bar, and the newly opened KOKORO RAMEN and MONICA'S PLACE. Also known as Route 27, Pines is a central route, connecting Trent Avenue up north to the hilly greenspan that includes Iler Creek and Dishman Hills conservation areas along the Valley’s southern border. Look for gems like LITTLE EURO for German pancakes and Hungarian goulash. Discover Mexican food at FIESTA GRANDE, on Pines and 32nd Avenue, the bottom-most edge of Spokane Valley’s circuitous border. Traveling the Valley’s outermost contour could be a year’s worth of dining options. Following 32nd west

and south along Pine Rock Ridge, you experience the community of Chester, where CRAFT & GATHER offers a view of the newly resurrected Painted Hills Golf Course driving range. From this southerly nub of Spokane Valley, head north on Dishman Mica Road and look for CHARLIE P's, a local favorite since 2009, JENNY'S CAFÉ and THE BLACK DIAMOND, which has amped up its gastropub menu with scratch-made soups and crafted burgers. Spokane Valley continues westward until Havana, where the border makes an abrupt turn northward through Yardley, paralleling the BNSF railroad yard. Up Fancher near ANNIE FANNIE'S BAR & GRILL, turn towards Felts Field where the SKYWAY CAFÉ will fill you up and take you back through history at the same time. Travel east on Trent, through the community of Orchard Avenue, up to the Spokane River, wrapping around West Valley High School and a neighborhood area called Pasadena Park, just shy of ARBOR CREST WINE CELLARS. Your travels scoot around Millwood — the only incorporated town not in the city of Spokane

CRAFT & GATHER

Valley — and could extend south again along Argonne towards AMBROSIA BISTRO AND WINE BAR and LONGHORN BARBECUE. Or continue on Trent towards the community of Irwin, drop down towards YaYa Brewing Company or continue east to DOS AMIGOS. Up past Plante’s Ferry — named for an original settler, Antoine Plante — the city meanders along Forker, Wellesley and Trent, through Trentwood, Velox and Austin. Spokane Valley’s easternmost border drops south through Chnak’Wa’qn Breaks, which Michelle Clark of the Coeur d’Alene Tribe’s Language Department translates to “one on the head,” a reference to the original residents from the Coeur d’Alene and Upper Spokane tribes. Keep going through Greenacres towards BOOMERS CLASSIC ROCK BAR AND GRILL for food inspired by pop culture, especially music, like the Sgt. Pepper Poppers and Santana burger. All that remains to circumnavigate the city is a cruise through Veradale where places like the STUPID COW CAFÉ will make you smile at how much fun it can be to eat your way through Spokane Valley. ◆

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SPOKANE [ SOUTH ]

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garland district spots in this guide

SPOTLIGHT

Brown Derby........................... 12 Ferguson’s Cafe.......................19 Garland Pub & Grill................21 Garland Avenue Drinkery.......21 North Hill on Garland............ 33

GARLAND SANDWICH SHOPPE

Click Your Heels Eating and drinking your way through the Garland District Spokane County is home to countless cool neighborhoods, but the Garland District on the city of Spokane’s North Hill is one of a kind. Sure, other neighborhoods offer a blend of shopping, dining and drinking, but there’s an undeniable spirit in the Garland that comes through when you visit for one of its special events, whether it’s a Santa Pub Crawl or a classic car show, drop by to check out its incredible art alley full of vibrant murals, or pop in the Garland Theater for a movie or the Blue Door Theatre for some live improv (when the times again allow such things). Despite the current Phase 2 pandemic regulations, there’s still plenty of reason to drop by the Garland District, not the least of which is the diversity of its dining options. Here are just a few options among the many:

MARY LOU'S MILK BOTTLE

The folks at Mary Lou’s are hustling even during nonpandemic times, thanks to a cast of regulars from across the state (and beyond) who can’t resist their homemade ice cream shakes, house-cut fries and killer burgers — not to mention the iconic architecture that gives the place its name. They started delivering their from-scratch goodies via DoorDash just before the March shutdown, and expanded to include other delivery services soon after. This fall, they took part in the fair-food drivethru, too. There’s still enough nice weather to sit at an outside table, or one of their socially distanced indoor tables when you get that craving for a Bozo the Clown Sundae or a banana split. 802 W. Garland Ave., facebook.com/milkbtl, 325-1772

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FERGUSON'S CAFE

Right next door to Mary Lou’s is a place that offers some of the fiercest competition for the best milkshakes in town, Ferguson’s Cafe. The classic soda fountain has made appearances in movies like Benny & Joon, and the decor itself makes it worth a visit. The hearty breakfasts, though, are what will get you there first thing in the morning for an eggs Benedict, three-egg omelet or chicken-fried steak. And if you’re not an early riser, not to worry — breakfast is served all day, so you can try one of those milkshakes alongside some pancakes and bacon. 804 W. Garland Ave., Facebook: Ferguson’s Cafe, 328-1950

BEEROCRACY

You can probably guess from the name that beer is a major focus of this spot, and you’d be right. Their selection of regional and local microbrews is sure to please beer lovers who make the trip, but like so many of our local businesses, Beerocracy had to execute a pivot into food to get its doors open during the pandemic. The result of that pivot? A tasty array of rotating options, from panini sandwiches to hot dogs and chips, that go down just as easy as that IPA or lager. 911 W. Garland Ave., facebook.com/beerocracy509

GARLAND PUB & GRILL

The live music and karaoke is on hold, but there’s no stopping the Garland Pub & Grill’s Taco Tuesday, one of their favorite specialty nights (tacos are $1.50 each) that’s survived the pandemic intact. Another tradition that’s stayed the same? Gathering on Sunday morning SPONSORED CONTENT

for Seahawks games and one of the best breakfasts in town. Also available Fridays and Saturdays, the Garland Pub breakfast satisfies with great biscuits and gravy, and breakfast sandwiches (ham, bacon or sausage) served with hashbrowns. Lunch and dinner brings downhome burgers, sandwiches and bar favorites like wings and jalapeno poppers. 3911 N. Madison St., garlandpubandgrill.com, 327-7777

GARLAND SANDWICH SHOPPE

You’ll hear a lot about the Big Dill, and with good reason. It’s not every day you glimpse a tasty sandwich that uses massive pickles in place of the bread. If that seems like a lot of pickle for your taste, there are plenty of other delicious options, from hot paninis like the Italian Trio and the Grilled Hawaiian to cold classics like an amazing egg salad or the stacked Garland Dagwood. Most sandwiches are under $8, and there are also salads and soups and delicious sides to round out your meal. 3903 N. Madison St., garlandsandwich.com, 326-2405

BROWN DERBY

One of the oldest bars in the state came under new ownership and into new life a few years ago, thanks to a serious renovation and the addition of a kitchen that knocks out pizzas, sandwiches and bar grub. Whether settling in to watch a ball game or just talk over the stellar sounds emanating from the jukebox, the Brown Derby is a comfy neighborhood joint. The monthly jazz nights might be on hold for now, but the good vibes aren’t. 808 W. Garland, facebook.com/derbyspokane, 327-5742 ◆

We pride ourselves on serving the very BEST handcrafted sandwiches in the Spokane area! Bread Baked Fresh Daily • Locally Owned & Operated SPOKANE 4212 E Sprague Ave 509-536-3893 SPOKANE VALLEY 1014 N Pines Rd 509-927-8411 AIRWAY HEIGHTS 13311 W Sunset Hwy 509-863-9865 ssandwichshoppe.com HOURS M-F 10:30-3pm • Sat 11-3pm • Sun Closed

Dine In // Take Out // Drive-Thru • 509-924-5129 Mon-Fri 5:30am-10:30am • Sat & Sun 6:30am-11:30am

SPOKANE VALLEY GREENACRES

1201 N BARKER RD

SPOKANE • SPOKANE VALLEY • AIRWAY HEIGHTS

LOCATED AT FELTS FIELD

BREAKFAST AND LUNCH AVAILABLE ALL DAY PATIO DINING

TAKE-OUT!

Hours Mon - Sat: 6am - 3pm | Sun: 7am - 3pm

www.skywaycafe.com

SPOKANE VALLEY

SOUTHPERRYPIZZA.COM • (509) 290-6047 6105 E. RUTTER AVE

We are still open!

SPOKANE [ SOUTH ] PERRY DISTRICT

1011 S PERRY ST

Authentic & Fresh Asian Cuisine Freshest Seafood Around | Dine In and Carryout | Family Owned

8AM to 10PM

NFL SEASON TICKET GAME DAY SPECIALS FAMILIES WELCOME UNTIL 9PM BREAKFAST EVERY DAY AT 8AM DON’T FORGET YOUR MASK! (509) 862-4852 • www.norms.vip SPOKANE VALLEY

7905 E Trent Spokane Valley (509)

4903 N Division St. Spokane

309-2128

(509)

309-3148

Sun-Thu 11am-9pm • Fri-Sat 11am-9:30pm • Sushispokane.com 12303 E TRENT

SPOKANE [ NORTH ] • SPOKANE VALLEY

VOLUME 2

www.sweetfrostingsbakeshop.com

or more information about Back To Business

Visit BTB.Inlander.com

SPOKANE [ DOWNTOWN, NORTH ] • SPOKANE VALLEY

Open fort Takeou and Curbside Pickup

To inquire about being included in future Back To Business editions 0 Buy 1 , Buns GET 2* FREE

Delivery via

mail BackToBusiness@Inlander.com *available on unheated buns ONLY

Spokane’s home of the Homemade Steamed Stuffed Buns

509-862-4181 • OPEN Tuesday-Saturday 11AM to 7PM

Corner of Hamilton & Boone next to froyo in the back of the building. Plenty of FREE parking. SPOKANE [ DOWNTOWN ] U DISTRICT

829 E BOONE AVE, STE C

Mon-Fri 5:30AM-2PM • Sat & Sun 6AM-2PM • 509-924-1481 SPOKANE VALLEY

7815 E TRENT AVE

• NATURALLY GLUTEN FREE DISHES • CURBSIDE DELIVERY AVAILABLE • MANY VEGETARIAN OPTIONS • COOKED HOT & FRESH • ‘NEW’ ORDER ONLINE Look for our new Thai Bamboo on the South Hill opening soon

THAIBAMBOORESTAURANT.COM

THAI NORTH

5406 N. DIVISION ST. 509.777.8424

THAI SOUTH

2926 E. 29TH AVE 509.232.8424

THAI EAST VALLEY

12722 E. SPRAGUE AVE 509.444.8424

SPOKANE [ NORTH, SOUTH ] • SPOKANE VALLEY • CDA

VOLUME 2

THAI COEUR D’ALENE 2010 N. 4TH ST 208.667.5300

SPOKANE [ DOWNTOWN, NORTH, SOUTH ] • SPOKANE VALLEY • CDA

SPONSORED CONTENT

Tasting Flights, Glass Pours and Wine by the Bottle with Fall Harvest Views on Green Bluff !

We take our coffee drinking seriously. More than 50 years of coffee roasting experience. 509.818.3355 tomsawyercountrycoffee.com SPOKANE [ DOWNTOWN ] KENDALL YARDS

608 N MAPLE ST

OWNED Y L L A C O L Y L ON SPOKANE’S

APP Y R E V I L E D FOOD

Our Tasting Room is open Friday - Sunday, 12p to 5p BY RESERVATION. PATIO SEATING ONLY AT THIS TIME.

Table reservations: townshendcellar.as.me Wine & Wowler refills AVAILABLE TO-GO DURING REGULAR HOURS (NO RESERVATION NEEDED). SPOKANE [ NORTH ] GREEN BLUFF

8022 E GREENBLUFF RD

BRrEeAa KkFfAaSs Tt!

Tac o s

QUICK & EASY DELIVERY!

E ORDER ON TH OUR APP OR ON WEBSITE

WE ACCEPT CASH OR CARD Each month we donate to a local charity! Follow us on social media to learn more.

treehousespokane.com

SPOKANE • SPOKANE VALLEY • AIRWAY HEIGHTS

SPOKANE [ VALLEY ] MILLWOOD

Your Local Favorite For 20 years!

8721 E TRENT AVE

Dine-In, Patio Dining and Delivery services available.

New Winter Menu Coming Soon! twigsbistro.com

FOUR LOCATIONS TO SERVE YOU NORTH SOUTH DOWNTOWN VALLEY

WANDERMERE

SOUTH REGAL

RIVER PARK SQUARE

SPOKANE [ NORTH, DOWNTOWN, SOUTH ] • SPOKANE VALLEY

SPOKANE VALLEY MALL

Open: 11am Mon-Sat | 9am Sun with Happy Hour all day! SPOKANE [ DOWNTOWN ] UNION DISTRICT

VOLUME 2

1914 E SPRAGUE AVE

BARBECUE

AUSTIN'S LIVE FIRE BARBECUE

Pick Your Style

Spokane County’s barbecue spots draw inspiration from around the country Meat and fire. It’s one of the oldest recipes in humanity’s collective cookbook. There are many ways to barbecue meats — in various regional styles with sauces and rubs from family recipes that have been passed down for ages — and you can find numerous styles in America alone. Memphis-style. Kansas City-style. Texas-style. North Carolina-style. The Northwest doesn’t yet have a distinctive style of barbecue, but our region is home to a number of spots drawing inspiration from throughout the country. Here are a handful of local barbecue joints firing up meats for hungry customers.

TTs OLD IRON BREWERY AND BBQ

Just a little more than a year since its opening and TTs Old Iron Brewery and BBQ has already distinguished itself in the region, not just as a great place to get some barbecued meats but as a solid place for a bite and a beer. The collab brings together brewery owner Travis Thosath and chef Chad White. TTs is located in south Spokane Valley, or “So-Val” as they’ve nicknamed it. Order the pulled pork, brisket or spicy sausage from their menu along with a pint of one of their many beers, like the Brewster’s Banquet lager. 4110 S. Bowdish Rd, Spokane Valley, ttsoldironbrewery.com, 919-4798

LONGHORN BBQ 46

VOLUME 2

This Southern-style barbecue joint has been a staple of the Inland Northwest for more than 65 years with locations in both Spokane Valley and Airway Heights. Originally established in Houston in the ’40s, Longhorn specializes in Southern “pit style” barbecue. Longhorn has also long maintained takeout and catering services, making them no stranger to the current restrictions and limited seating under the coronavirus shutdowns. 7611 W. Sunset Hwy., Airway Heights; 2315 N. Argonne Rd., Spokane Valley, thelonghornbbq.com, 924-9600

AUSTIN'S LIVE FIRE BARBECUE

This relatively new barbecue spot in downtown Spokane shut down briefly in early summer in response to COVID-19 but was back in business by August. The owner of the vegetarian-friendly downtown restaurant Mizuna, chef Mike Jones, opted to go in the complete opposite direction in 2018 when he opened Austin’s Live Fire Barbecue, which focuses on Texas-style dryrub and house-smoked meats. What separates Austin’s from other barbecue joints is the restaurant’s elevated side dishes, Jones says. Austin’s offers a “Pacific Northwest bistro-style of offerings showcasing housemade dressings, sauces and aiolis with some lighter healthier options.” Although hours and seating are limited right now, meat lovers can order from Austin’s SPONSORED CONTENT

selection of smoked ribs, brisket and chicken, as well as meat sandwiches, burgers and more. 421 W. Main Ave. Suite 104, austinsbbqspokane.com, 290-5851

BETTY JEAN'S BBQ

Located on Fairchild Air Force Base but hailing from Rocky Mount, North Carolina, Omar Jones opened Betty Jean’s BBQ in 2015 as a tribute to his late grandparents (Betty Jean being his grandmother) who both retired on the Air Force base. Betty Jean’s specializes in North Carolina-style barbecue and is the only restaurant of its kind in the Inland Northwest, Jones says. North Carolina barbecue is different from most other types, he says, because it uses a thin sauce made of vinegar and spices. It’s also thought to be the first style of barbecue brought to the United States via Spain. You can find North Carolinian hush puppies, hand-breaded okra and a thick dinner mac and cheese on the Betty Jean’s menu. The COVID limitations have impacted the supply chains and the number of customers Betty Jean’s BBQ can seat, but Jones says things have been creeping back to normal in recent weeks. Although it’s only available to military personnel and base employees, Betty Jean’s offers catering services throughout the region. 101 W. Spaatz Rd., Fairchild Air Force Base, bettyjeansbbq.com, 8285931 ◆

Dine In

Family

Take-Out

Owned

Delivery

Catering

Operated

PINOT TO THE PEOPLE!

Spokane’s only locally made Pinot Noir

Rated Outstanding by Greatnorthwestwines.com Free Tastings with Wine Club Membership Curbside pick-up & delivery available • 509-994-1044 SPOKANE [ DOWNTOWN ]

12 SOUTH SCOTT

...

509.922.0770

...

vaquerosmexicansv.com

SPOKANE VALLEY

...

16208 E INDIANA AVE

NEW FRESH MENU

Patio Seating and Weekend Brunch

Cooking Classes are back!

OPEN NOON-9P • HAPPY HOUR 4-6 MON-FRI | ALL DAY SUNDAY

Go to www.WanderlustDelicato.com for a class schedule and to reserve your spot! SPOKANE [ DOWNTOWN ]

421 W MAIN AVE SUITE 103

279-2334 • www.watts1903.com SPOKANE [ DOWNTOWN ]

1314 W. 1ST AVENUE

Open for take out food and beer. Distanced patio and inside dining also available!

Coffee For The Community westplainsroasters.com • (509) 688-9704

CHENEY

108 COLLEGE AVE

VOTED BEST BURGER

Open daily at 11:30am • wisconsinburger.com Corner of 9th and Hatch in the Perry District

SPOKANE [ SOUTH ] PERRY DISTRICT

916 S HATCH ST

VOLUME 2

Community is our greatest asset.

We have always believed that the Inland Northwestâ&#x20AC;&#x2122;s greatest asset is how we support each other as a community. How can we help you? #AwesomeTogether