Inlander 02/22/2018 by The Inlander

BLUEGRASS MEET THE TRAVELINâ&#x20AC;&#x2122; McCOURYS PAGE 36

A WALK IN THE PARK THE LATEST ON RIVERFRONT PARK PAGE 20

WANTED: PART-TIME WORK OH, TO BE A DISHWASHER! PAGE 8

FEBRUARY 22-28, 2018 | BRAIN FOOD

Treat Yourself. INLANDER RESTAURANT WEEK

The 10 most delicious days of the year

PULLOUT EVENT GUIDE INSIDE DIG IN! MENUS FROM ALL 107 PARTICIPATING RESTAURANTS

A dark chocolate torte from Europa

THE PERFECT PAIR HOW TO MATCH YOUR MEAL WITH YOUR BOOZE OF CHOICE SUPPLEMENT TO THE INLANDER

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INSIDE VOL. 25, NO. 18 | COVER PHOTO: YOUNG KWAK

COMMENT 5 NEWS 13 CULTURE 23

RESTAURANT WEEK 28 FOOD 29 FILM 32

MUSIC 36 EVENTS 40 GREEN ZONE 44

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BEFORE

EDITOR’S NOTE

appreciate how INLANDER RESTAURANT WEEK appeals to both sides of the brain — to the thrifty, safe side that prizes a good deal (with fixed-price, three-course meals) and to the adventurous side that relishes new experiences (with 107 different restaurants). To help you satisfy both impulses, we have the official guide in the center of this week’s issue, with everything you need to navigate the tastiest 10 days of the year. This year’s lineup includes a dozen new restaurants and more North Idaho eateries than ever, with 28. As usual, reservations are recommended. Also this week: our social services reporter Samantha Wohlfeil looks at local efforts to create “forever homes” for those with developmental disabilities (page 13). — JACOB H. FRIES, Editor

AFTER

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FEBRUARY 22, 2018 INLANDER 3

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COMMENT STAFF DIRECTORY PHONE: 509-325-0634 Ted S. McGregor Jr. (tedm@inlander.com)

WHAT IS A DISH YOU MAKE THAT COULD BE SERVED AT A RESTAURANT?

PUBLISHER

J. Jeremy McGregor (x224) GENERAL MANAGER

EDITORIAL Jacob H. Fries (x261) EDITOR

Dan Nailen (x239) ARTS & CULTURE EDITOR

DAN GONZALEZ I actually work at a restaurant. I’m the executive chef at Wandering Table. I love the Wandering Table. Is there a go-to dish you make at home that’s popular with your family then? Probably some kind of pasta.

Chey Scott (x225) FOOD & LISTINGS EDITOR

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There’s a coconut rice dish that I invented a couple years back. It was bell peppers, onions, pineapple, chicken. It was literally a spur-ofthe-moment dish, and that is something I would absolutely love to see in a restaurant. I just created something I felt was so good and really had all those tropical flavors.

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SUZIE PHAM I really like to make a lentil soup. It’s nice because if I have friends who are vegan or gluten-free, they can eat it. It’s really easy to make. It has quinoa in it and lentils and pretty much any veggie you want to do. Yesterday, I did sweet potato, carrots and cauliflower.

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Kristina Smith (x223) MARKETING DIRECTOR Emily Guidinger Hunt (x247) EVENTS & PROMOTIONS

PRODUCTION & SUPPORT

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CHRISTIE McLAIN The favorite dinner at our house is when I make chicken Marsala and fettuccine. It’s my best dish. How did you stumble upon it? It’s my husband’s favorite food. One year for his birthday, I wanted to do something special. So I found a great recipe, and we love it.

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JENSEN BECKER I might be the right guy to ask. I’m actually a line cook over at Clinkerdagger. My personal favorite is anything with spaetzle. It’s like a Bavarian, German dish with dumplings, basically with Swiss cheese and caramelized onions and all sorts of different spices in it. It goes really well with broccolini, asparagus with a nice 6 or 7-ounce filet.

Dee Ann Cook (x211) BUSINESS MANAGER Kristin Wagner (x210) ACCOUNTS RECEIVABLE

INTERVIEWS BY ALLA DROKINA 2/18/2018, RIVER PARK SQUARE

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COMMENT | POLITICS

FAMILY LAW Divorce Spousal Maintenance / Alimony Child Support Modiﬁcations Parenting Plans

Craig Mason

AUTO INJURY • CIVIL LITIGATION

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March 4-5-6, 2016 | Spokane Fair & Expo Center | Spokane, WA

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Run, Women, Run! A panel of North Idaho women want their sisters to lead BY MARY LOU REED

ll over our country, women are finding the courage to run for public office. They are eager to ruffle the status quo and passionately want to make a difference. They are angry and ready to fight. Women’s marches, complete with pixie-eared pink hats and anti-Trump signs, have provided an organized outlet to the worry within. The scary man in the White House is triggering a female revolution. President Trump’s blasé attitude toward education, his active destruction of safeguards for the environment and his strident misogyny are all giving energy and motive to Democratic female candidates. Emily’s List, the national organization that gives support to pro-choice Democratic women, counts 30,768 women nationwide ready to run. That’s about the population of Post Falls!

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ootenai County’s Democratic Club last week featured a panel of local women asked to deal with the question: Just what’s so special about women? What unique qualities do we bring to the political arena? Why should men and women alike vote for a woman? The panel agreed that summoning up the courage to run is a difficult challenge for most women. A job, young children, husband, aging parents or other responsibilities may stand in the way of committing to a campaign. Finding the self-confidence to hang one’s ego out to blow in the public wind seems more difficult for women than for men. Panelist Kristin Ludwig manages an allfemale staff at CASA (Court Appointed Special Advocates), a nonprofit organization that operates under the belief that every child deserves a safe and secure environment in which to live. Ludwig stated that most women want to be held accountable for a task and want to see a project from start to finish. Many women have a talent for leadership. Ludwig suggested that with responsibility comes vulnerability, a strength not a weakness, reflecting a woman’s greatest measure of courage. Ludwig also said that “with passion comes grit. And women who possess grit will stop at nothing to get the job done. These are the women you want representing you in government and the women you want working on your team.” Longtime Coeur d’Alene resident Bev Moss stated that women are especially empathetic. They exude the ability to understand other people’s points of view — intellectually, to walk in somebody else’s shoes. Moss cited her history as a former airline union leader caught in a tough negotiation with the company. Union members were asking for more money and more time off. The company said they couldn’t afford the raises. Working with a woman who represented the company, Moss said they were able to find a compromise that both workers and airline repre-

sentatives could accept. Asked why the compromise worked, Moss added that “it took women to breach the divide initially and really listen to the other side.” Another panelist, Traci Hanks, is a young woman with a master’s of science in psychology who is the admissions director of the Northwest College Support Group, a local Coeur d’Alene transition program for college students with mental health needs and learning differences. Hanks stated that concern for women’s health care is a reason for women to run for the legislature in Boise or Congress in Washington, D.C. She said women’s equality today is based on access to birth control options, and called attention to the bills in the Idaho Legislature and in Congress that focus on women’s reproductive health. Hanks said that “decisions on theses issues affect the women of Idaho on a very personal, intimate, day-to-day level.” Also adding youth to the panel was Kenna Smoot, mother of two young sons, and owner of Bitchy and Kitschy, a line of vegan clothing. Smoot pointed out that women were running matriarchal societies far back in human history. She emphasized that women cannot only lead, they can also multitask. “Ladies, don’t wait for a white knight in Washington or Boise to ride up and save us,” Smoot advised. “You will wait forever. It is the grassroots who will create the message, launch the campaigns and win the elections that finally change our country for the better. Our time is now, the future is female.” My own contribution to the panel was to point out that mothers are children’s first teachers and have the responsibility of civilizing them — and convincing them that telling lies is not in their best interests. Mothers teach children that getting along with other children is a good idea, as is being kind to others. I also pointed out that Donald Trump has shown no signs of having a mother. We know very little about her, and have seen little evidence of a mother’s influence on her son.

n summary: Women have strengths unique to their sex, but not exclusively. Women check their egos at the door and are good team players. Empathy rules. Women care passionately about their children and other people’s children, good medical care for all and the environment. Women can lead, follow and multitask. And above all, women are peacemakers and care deeply about peace. Run, women, run! You read it here in the Inlander — the future is female. n

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The ninth annual two-day conference hosted by PJALS Spokane offers an opening reception with local musicians and spoken-word artists, Fri, Feb. 23, from 6-8:30 pm, followed by a day of workshop sessions, Sat, Feb. 24, from 9 am-5 pm. Enjoy keynote speakers, meals and opportunities to connect with like-minded locals. $15-$55. Unitarian Universalist Church, 4340 W. Fort George Wright Dr. pjals.org

HEALTHY HEART POW WOW

This community event offers cash prizes for dance categories, a drum circle, blood sugar and blood pressure testing, health promotions, drawings and more. Free and open to the public. Fri, Feb. 23, from 6-10:30 pm. Rogers High School, 1622 E. Wellesley Ave. nativeproject.org

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Local arts organizations and creative spaces gather to discuss their programs and resources for artists of all disciplines. Learn what’s happening across Spokane’s arts community, how you can benefit from their services and what you can do to get more involved. See link for complete list of participating groups. Free. Registration requested. Sat, Feb. 24, from 9 am-noon. Spark Central, 1214 W. Summit Pkwy. spark-central.org

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Learn about vegetable gardening in North Idaho from Idaho Master Gardeners, who will share growing guides, planting schedules and other helpful and receive up to $500 off Stressless® during our references for digging in the dirt. $40. Registration requested. Sat, Feb. 24, FREE Leather Upgrade Event. from 9 am-4 pm. Kootenai County Administration Building, 451 N. GovernFebruaryment 5 - March Way.21(208-446-1680) n THE INNOVATORS OF COMFORT™

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COMMENT | JOBS

Red Lobster, Why Don’t You Want Me?

CALEB WALSH ILLUSTRATION

Should I wallow in the existential angst that comes with being rejected by a faceless entity I thought I didn’t care about until it rejected me? BY CHELSEA MARTIN

remember the day I found the job listing. Among all the listings posted on Craigslist that day for positions I was wildly unqualified for or completely uninterested in or that paid shockingly little or, frequently, all three, the listing for a part-time dishwasher position at Red Lobster stood out as, like, very whatever. You know how sometimes

you see someone whose appearance is shockingly nondescript, and you go, “Wow, that is absolutely the most average-looking person I’ve ever seen in my life,” and you openly stare at them, searching for descriptive words, and literally the only ones that seem appropriate are “beige” and “mediumish”? Well, that’s what this job was. Nothing to get excited about, but also probably extremely easy. I mean, it’s washing dishes. I’d been to Red Lobster once, several years ago,

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with some friends while we were on a road trip. I think we were in Ohio or something. I’m guessing I ordered seafood, but I honestly don’t remember much about the experience. The only thing I remember with clarity is that while we were there the restaurant played some obscure Blues Traveler song that I had never heard before that one of my friends thought was their biggest hit. “Um, no,” I said condescendingly. “That would be ‘Hook.’” (I’m very cool.) This job would probably be… fine, I thought, in regards to the dishwashing job advertised on Craigslist in the “food / bev / hosp” section, and quickly filled out the job application. The only requirement, it seemed, was to be 18 years or older. Not to brag, but I have never been more confident that I met a job requirement. I have been over the age of 18 for 13-plus years and consider myself an expert. I also have a higher-than-average capability in scraping food into the trash and also lack the dignity that might prevent other people from completing mindless tasks while being micromanaged by someone eight years younger than them. I felt fully prepared, and already a little bored, to accept my new job part-time dishwashing at a New England-themed chain restaurant for pay that would partially cover my monthly student loan payment. It wasn’t my dream job, it was leagues below even my backup dream job, but it was a job that existed and the application was easy to fill out. And that’s all I could really ask for. I hadn’t even considered they might not want me. When I didn’t get an interview, I went into a downward self-esteem spiral. Why didn’t Red Lobster want to interview me? Was my resume that bad? Was I not 18 years or older enough? I absolutely loved scraping food into the trash — had that not come through in my cover letter? Should I have mentioned my aptitude in pulling napkins out of half-full water glasses? Suddenly, all I wanted for my life, more than happiness or riches or a job that utilized my degree, was an entry-level position at Red Lobster that paid minimum wage. Then I thought — was this some kind of scam? Was Red Lobster negging me? Was this the newest way for companies to get unsuspecting, overqualified applicants more excited about crappy employment opportunities in an effort to get them to work for less pay and little to no personal fulfillment? Because if so, I will happily accept an unpaid dishwashing internship at Red Lobster. Suddenly I feel a desperate need for chain-seafood-restaurant industry experience. Red Lobster, hit me up, please. We’d be so good for each other. n Chelsea Martin is the Spokane-based author of five books, including Caca Dolce: Essays from a Lowbrow Life. Her website is jerkethics.com.

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Identify and work with a reliable builder. The cost of building material can fluctuate. Budget for more than you expect it will cost.

COMMENT | FROM READERS

KEEP THE SETBACK RULES inanciers want the code on building setbacks facing Riverfront Park

repealed to allow construction that would block sunlight from the park [“Spokane considers Riverfront-area Development Heights,” 1/25/18]. The existing rule is a compromise between market values and social values. If the City Council throws out the protection, it will join the national trend of deregulation, unleashing development near the park. More big empty buildings. “The sky’s the limit!” Over decades, the proliferation of big buildings has walled off much of downtown from the Spokane River. Our senses have forgotten its nearness. Promoters claim that tall buildings “generate a spark.” I say they generate a chill by increasing the hours of shade and cold in public space. Let the park work as designed, with deciduous trees shading in summer and welcoming the winter sun. We must question old assumpLETTERS tions: Send comments to That development is good, even editor@inlander.com. when it means private profit usurping the public good. That surface parking lots are bad. If they are to be the only surviving open space downtown in this era of “density,” so be it. Parking and restaurants complement people’s use of the park. High rises don’t. Don’t yield to market profiteers the treasure generated by our public investment in open air and green space. Express your concern to the City Council. Let us resist unregulated capitalism’s dark, cold reign.

OME INTO OME MONEY. MORTON ALEXANDER Spokane, Wash.

Readers respond to our story about Idaho’s Paulette Jordan, a Native American candidate aiming to become the first Democrat elected governor of Idaho in decades [2/15/18]:

VICKI FORSLUND BORDIERI: The bottom in education, wages, health care, sales tax on food. Why would they want a change? STEVE BERDE: Of course the odds are small, but amazing things happen all the time. Longtime Idaho friends of mine remember back when Cecil [Andrus] was governor and bipartisanship was the rule of the day — wouldn’t that be amazing? NICK BACKMAN: It has been decades since the Democratic party was good. Now they are the Communist. n

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Without state funds, people with extremely low incomes could never afford to live in homes like this one in Spokane Valley.

DEVELOPMENT

‘Their Forever Home’ New “health homes” will provide stable, affordable housing for people with developmental disabilities BY SAMANTHA WOHLFEIL

y next week, “Pickle Rick” and “Frank” will be moving from their apartment in Airway Heights to a newly renovated home in Spokane Valley, and they couldn’t be more excited. The two women, really named Nichole Locher and Debra Hays, smile at their kitchen table as they share their funny nicknames with the Inlander one afternoon last week in the apartment they’ve shared for about a year. The roommates both have staff from Assisted Residential Services (ARS) on hand to help them 24 hours a day, and while both say they’re happy with their team, there are some drawbacks to their current place. Locher, 39, has cerebral palsy and her electric wheelchair can’t easily navigate through the kitchen or halls, which prevents her from doing things like helping put dishes in the dishwasher or grabbing something from the dryer, further limiting what independence she has. Hays, who has a moderate intellectual disability, lost her right leg to diabetes and also uses a wheelchair. The 56-year-old can get around a little easier, but can’t really cook as the stove is too tall. “They’re very supportive behind what we decide to do,” Hays says of the staff. The Paratransit bus, their main link to community activities, can only pick them up at the end of their sidewalk, which in the winter often means having

YOUNG KWAK PHOTO

their chairs dragged or pushed through hundreds of feet of unshoveled snow. Their staff have covered the large air conditioner that sticks into their kitchen with a plastic garbage bag and tape to prevent cold air from blowing into the unit all winter. So finding out they had been selected to move into a virtually brand-new home was incredible. The three-bedroom home in west Spokane Valley has been renovated for wheelchair accessibility, with an exterior ramp, large open bathrooms and metal corner guards throughout to prevent wall dings. There’s a large open laundry closet in the hall, heated floors, raised garden beds in the backyard, and Paratransit can come right to their driveway. “It’s gonna be a nice home,” Locher says. “For our wheelchairs it will be easier to get around.” It’s the first of four “health homes” in Spokane County being renovated as part of a $1.5 million Washington State Housing Trust Fund grant to provide stable, affordable housing to people with extremely low income and a dual diagnosis of developmental disability and mental illness. And it’s the first project in Eastern Washington by Options for Supported Housing, a nonprofit based in Dublin, Ohio, that will serve as landlord for the life of the home, coordinating local property management as needed. For the 12 tenants like Locher and Hays who will ...continued on next page

FEBRUARY 22, 2018 INLANDER 13

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NEWS | DEVELOPMENT

Project Managers Colt Utley and Jacob Pollowitz (left, right) stand with service provider Rachell Redman in the kitchen of a newly remodeled “health home.” YOUNG KWAK PHOTOS

“THEIR FOREVER HOME,” CONTINUED... move into the four homes, the project will slash their rent, remove concerns that a landlord might price them out of a unit and allow them to age in place as the homes are contracted to remain affordable for at least 30 years. “When people move into one of our properties, we like to think of it as their ‘forever home,’” says Kathy Streblo, Options’ executive director.

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Part of what drives Options’ work is an industrywide shift to separate landlords from the companies that provide services, so clients don’t have to worry about moving if they decide to part ways with their supported living staff, Streblo says. “People need to have an option and the choice to live in what best meets their needs and preferences,” she says. That separation also benefits providers, who are often spread thin, as it allows them to focus more on the health and wellness of their clients than on maintaining a property, Streblo says. Importantly, the Spokane project will provide stability and a nicer home than most tenants could ever afford. “What we struggle with is keeping [clients] in a home,” says Rachell Redman, ARS owner. Though the agency works with many great landlords, sometimes their clients get priced out of places they love. With Options effectively signed up to be landlords for the life of two homes ARS will be moving tenants into, there will be stability for everyone, she says. “I told Rachell I didn’t want to move again,” says Hays, who moved into assisted living two years ago. “I was in my own apartment before, but I like ARS, they are really nice.” Supported living, Redman notes, is different from a group home, since no staff members live there. “Our staff just come in to support,” she says. “This is their home.” Options will keep rent low so tenants can spend more money on things that make life enjoyable, says Jacob Pollowitz, a Shoreline-based consultant who manages Options’ housing projects in Washington. Currently, Locher and Hays, both on Social Security Disability, each pay about $370 a month, with state assistance covering the final third of

their $1,100 rent. The rest of their less-than-$800 income has to cover assisted living, utilities and food, leaving little leftover for day-to-day costs like clothing and activities. In the new home they’ll never pay more than 30 percent of their fixed income for rent. With a utility allowance factored in, most tenants effectively pay close to $150, Pollowitz says. “It’s allowing them to live in a nice neighborhood, in a safe neighborhood, in a nice home that they can live in for the rest of their lives if they would like to,” Redman says. “It’s a magnificent program.” Hays hopes to have a little more spending money to do activities she loves, like painting ceramics, and Locher loves clothes, so she’s looking forward to being closer to the mall. It’ll help even with little things, like their mutual love of peanut butter. “If I could buy it by the gallon, I would,” Hays says.

WHAT WASHINGTON IS DOING RIGHT

It’s been a little more than a decade since Options for Supported Housing started working in Washington as a builder, developer and property manager. The nonprofit changed its name in October from Foundation for the Challenged to better represent their work and current terminology in the disability community, Streblo explains. By next year, about half of their portfolio of 94 homes will be in Washington, though they manage homes in 10 other states. Part of what’s driving them to do so much work here is that Washington allows part of its grant money to go toward future operating expenses. When there are unexpected costs, a market landlord can raise the rent as much as they need. Options can’t. That’s significant when state contracts require the housing remain affordable for at least 30 or 40 years, Streblo says. In Washington, they can set aside reserves for repairs, and in many communities, Options blends funding, leveraging Community Development Block Grants and county and city money as available. “In Washington you’re able to maintain a high-quality home and make sure it will be maintained over time,” Streblo says. “I wish we could

The home includes wheelchair-accessible bathrooms. help other states find the means to do that.” Idaho created a state Housing Trust Fund back in 1992, but hasn’t put any money into it at all, something Idaho House Minority Leader Rep. Mat Erpelding, D-Boise, chastised in an op-ed posted on his website last month. “After creating a tool to advance Idaho’s economic and housing security interests by incentivizing developers to invest in affordable housing, lawmakers chose not to fund it,” Erpelding writes. “If actions speak louder than words, then the politicians in charge are making it clear they don’t care about Idaho’s small towns.”

“It’s allowing them to live in a nice neighborhood, in a safe neighborhood, in a nice home.” Washington, meanwhile, appropriated $6 million in the 2016 supplemental capital budget just for four projects, including the one in Spokane, and has hundreds of millions of dollars in spending mapped out for coming years. While it’s not a one-size-fits-all system, generally speaking, it is cheaper to care for these clients in a community setting than a medical setting, Streblo says. Most of the 40 homes Options has renovated in Washington are designed to meet accessibility needs clients may have down the line. “We want tenants to age in place because we know that housing is not available for people who don’t make a ton of money,” Pollowitz says. “Because they’re not in a wheelchair tomorrow doesn’t mean they won’t be in 10 years or 20 years or 30 years.” Importantly for clients, their homes are integrated into the community, Streblo says. “There’s no big signs outside that say this is where people with disabilities live,” Streblo says. “We want them to feel a part of their community and that they’re neighbors.” n samanthaw@inlander.com

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NEWS | DIGEST

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‘IN TODAY’S WORLD’ An 11-year-old boy was arrested last week for alleged THREATS HE MADE ON INSTAGRAM that targeted two elementary school students, according to the Spokane County Sheriff’s Office. According to a news release, the kids were on an Instagram Live broadcast when the 11-year-old started threatening the other two, saying he knew where the victims lived and where they attended school. The victims “were very scared the suspect may carry these threats out, especially due to the recent school shootings,” the news release says. Mark Gregory, the public information officer for the Sheriff’s Office, says he can’t provide further detail on what was said specifically. But he says the victims felt the suspect could possibly carry the threats out. “In today’s world, with what the suspect was saying, they felt there was a possibility,” Gregory says. (WILSON CRISCIONE)

FEATURING NATIONAL NEWS FROM THE NEW YORK TIMES

THE BULLET TAX In the wake of the Marjory Stoneman Douglas school shooting last week, City Council President BEN STUCKART (pictured) floated a proposal: tax guns. “I have the ordinance ready to increases taxes on gun purchases in the city,” Stuckart wrote on Facebook. “We could put the money towards mental health services. If not now, when?” For Stuckart, the idea isn’t new. In fact, he says, by text message, that he’s had an ordinance on the issue written since January 2016. The proposed Gun Violence Prevention Ordinance, as currently written, would charge a $20 fee per firearm purchase, $0.01 per small rounds of ammunition and $0.03 for ammunition above a .22 caliber. Funds raised would try to address the public health costs associated with gun violence. A similar ordinance in Seattle, however, had mixed results. While it raised $200,000 for gun violence research, it raised less revenue than anticipated and didn’t prevent gun violence from increasing. (DANIEL WALTERS)

TEEN SEX ED INTERRUPTED Last week, Planned Parenthood of Greater Washington and North Idaho joined other organizations in suing the federal government for dropping TEEN PREGNANCY PREVENTION PROGRAMS two years before their grants were set to end. Last year, dozens of public health offices, universities and community groups found out the Department of Health and Human Services (HHS) would cancel their five-year grants starting in June 2018. The money has been funding sexual education for teenagers who are most at risk, as well as research and data analysis to ensure the programs are measurably preventing pregnancy and improving sexual health. The groups allege the move goes against federal grant regulations, wastes millions of taxpayer dollars by interrupting research in progress and leaves HHS without “medically accurate and age-appropriate programs that reduce teen pregnancy,” which the office is mandated to provide. (SAMANTHA WOHLFEIL)

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UNCERTAIN FATE A bill to abolish the DEATH PENALTY in Washington state passed out of the Senate last week and now awaits consideration in the House. Before the 2622 final vote, some senators tried (but failed) to send the decision to voters via a referendum — a path that Spokane County Prosecutor Larry Haskell (pictured) has said he supports. During this legislative session, lawyers, researchers, victims and advocates have given compelling testimony for and against the death penalty. State Attorney General Bob Ferguson focused on the enormous expense — about $1 million more than a life without parole sentence — of death penalty trials and appeals, which may prevent smaller counties from pursuing execution. Others have argued that the debate should focus on the moral questions around capital punishment rather than economics. Gov. Jay Inslee put a moratorium on executions in 2014, which means none will be carried out while he is in office, though the sentences of the eight men on the state’s death row are still intact. (MITCH RYALS)

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NEWS | BRIEFS

‘We Control All Branches’ Will Washington’s Democrats tackle gun safety? Plus, trade worries hit the wheat market DEMS: ‘THE TIME IS NOW’? Washington voters have shown, in ballot initiative after ballot initiative, that they support GUN CONTROL measures more readily than the state Legislature has. But now that Democrats are in control of all three branches of government, it’s presented an interesting test case: Are Democrats willing to regulate guns? “I think the Senate has actually done more on gun safety than any chamber in years in Washington state,” says Washington state Sen. Andy Billig, D-Spokane. In particular, he can point to three gun control bills that have passed out of the Senate. One bans the sale of “bump stocks” that the Las Vegas shooter used to increase his rate of fire. Another adds the misdemeanor domestic violence harassment to the list of crimes that will get your firearm taken away. The third, which passed out of the Senate unanimously, allows people to voluntarily surrender their firearms for a minimum of one week if they’re feeling suicidal. “I think what these three bills show you is what what happens when Democrats are in control,” Billig says. “We are proactive about public safety.” A third bill, one adding enhanced background checks for assault weapons, like AR-15s and high-capacity magazines, was in the Senate Ways and Means committee.

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House Majority Whip Marcus Riccelli (D-Spokane) is optimistic that the Senate-passed bills have good shots to pass the House. Yet he says there still isn’t enough support, in either chamber, for more sweeping gun control measures. “Yes, we control all branches, but there’s not unanimity,” Riccelli says. In part because of skepticism from conservative Democrats, an attorney-general-recommended bill to straight-up ban AR-15s and high-capacity magazines went nowhere. A bill to require liability insurance for gun owners was similarly unsuccessful. Riccelli hopes that a groundswell of citizens continue to reach out to their elected officials and push for reform. “It’s very frustrating when you drop your kids off in school. I feel that anxiety that parents are now feeling,” Riccelli says. “Everybody says ‘the time is now’ and then we go on to the next mass shooting incident.” (DANIEL WALTERS)

THE VALUE OF EDUCATION

Across Spokane County, voters approved ballot measures last week that will SUPPORT LOCAL SCHOOL DISTRICTS and help pay for new schools.

By a wide margin, voters in the city of Spokane approved a Spokane Public Schools levy for basic education and activities. Voters also approved bond projects in Central Valley and Mead, both of which plan to build new schools. According to results from the Feb. 13 special election, a little more than 73 percent of voters approved the Spokane Public Schools levy, which only needed more than 50 percent to pass. The levy will tack on $1.50 per $1,000 of assessed property value to property taxes in 2019. It’s a much lower rate than the rate of $3.77 per $1,000 of the previous levy. That’s because the Washington State Legislature boosted state funding last year for basic education while capping the amount school districts can raise in levies. Essentially, it meant property taxes for levies at local school districts decrease, while state property taxes increase — though, combined, taxpayers in Spokane will pay less than before in 2019. “We are thankful to the Spokane voters for their continued support of Spokane Public Schools,” Superintendent Shelley Redinger said in a statement provided to the Inlander. “We are fortunate to live in a city that has always valued education and understands that through our schools we can build a stronger foundation for the future of our children and our community.” The levy will support things like extracurricular activities, campus resource officers, professional development of teachers and staff and counselors and behavioral specialists. Outside of the city, more than a dozen school districts — including Mead, Central Valley and West Valley — had their own levies on the ballot in Spokane County, and all of them passed.

Notably, Central Valley passed a nearly $130 million bond that will allow it to build a new high school. District officials have said the new high school is sorely needed in order to accommodate growth in the district. The bond also will pay for a new middle school and the renovation of Horizon Middle School. Mead’s $114.5 million bond, approved by two-thirds of voters, will pay for a new middle school and a new elementary school. (WILSON CRISCIONE)

WHEAT WOES

In March, 11 Pacific Rim countries are expected to sign a version of the TRANS-PACIFIC PARTNERSHIP that was negotiated after President Donald Trump pulled the U.S. out of talks last year. Now the wheat industry worries that the trade agreement, a decade in the making, will put U.S. growers and thousands of jobs at risk, including many in the Pacific Northwest. Among the members who plan to sign the agreement are the two largest importers of U.S. wheat, Japan and Mexico. Wheat industry representatives are particularly worried about losing Japan as a customer. Under the agreement, Australia and Canada will see Japanese tariffs of $150 per metric ton drop to about $85 over nine years, while the U.S. would remain at the higher level, according to U.S. Wheat Associates (USW), which helps develop export markets for American wheat. As Japanese customers shift to buying the cheaper wheat, the U.S. could stand to lose $500 million a year, USW reports. “Every $1 billion decline in farm exports results in the loss of 8,000 jobs,” says Glen Squires, CEO of the Washington Grain Commission, in a news release. “Here in Eastern Washington, that would impact port facilities, barge companies, railroads, export elevators, longshoreman and ship handlers.” (SAMANTHA WOHLFEIL)

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Collective Kitchen Public House ($21) Menu says: “18-hour smoked beef brisket + four cheese béchamel + baby spinach.” We say: You can eat your cheese, and veggies, too, with this concoction making a decadent twist on the pasta-from-the-box staple.

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10 INLANDER RESTAURANT WEEK

Barlows at Liberty Lake ($21) Menu says: “Local choice sirloin steak sauteed with mushrooms, onions, and garlic in a rich beef sauce topped with creme fraiche over egg noodles.” We say: Hamburger Helper, nor your grandmama’s recipe, got nothin’ on this gourmet take of the family dinner staple. If beefy noodles aren’t your favorite, also consider another comfort food favorite featured on Barlows’ Restaurant Week menu, the house-made meatloaf.

HONEY STUNG FRIED CHICKEN

1898 Public House ($31) Menu says: “Yukon mashed potatoes, rich chicken gravy, scratch-made buttermilk biscuit with honey butter.” We say: Fill your belly until it’s about to burst with this ultra-hearty portion of Southern comfort goodness. Chef Tyler Schwenk and team’s honey butter is truly a thing to die for, and you’ll find yourself soaking up every last drop, along with that chicken gravy, using every last crumb on your plate.

EXCEPTIONAL VALUE SANTÉ RESTAURANT & CHARCUTERIE

$31 Menu highlights: Country pâté, chicken confit, braised beef, brie plate We say: On the rare chance you’ve yet to experience the upscale European dining experience that is Santé, we must recommend a stop during Restaurant Week. Owners Jeremy and Kate Hansen don’t lessen the quality of their scratch-made ingredients, or the dining experience itself, when diners are getting a meal for about half the price of what those dishes might be any other time. We hope you’ll be impressed, too.

ITALIA TRATTORIA

$31 Menu highlights: Grilled mackerel, “strata” savory bread pudding, grilled pork steak, Italia tiramisu We say: Restaurant Week is the perfect time to visit a new-to-you fine dining spot, or simply return

to one of your favorites for a special treat, like Browne’s Addition neighborhood gem Italia Trattoria. This year, owners Bethe Bowman and Anna Vogel are treating diners to several specials and a few house favorites, including the Italian ricotta and spinach dumplings as a starter, and three dessert menu mainstays.

CEDARS FLOATING RESTAURANT

$31 Menu highlights: Cedar planked salmon, steak oscar, huckleberry ice cream sundae We say: Make your reservations early for a Restaurant Week dinner at one of the most romantic spots in North Idaho, and that’s literally floating on the waters of Lake Coeur d’Alene. Featured on this year’s menu is the restaurant’s house favorite cedar-planked salmon (normally priced at $27 per plate). Truly, you’ll be dining like royalty for nearly half the price at this upscale locale. Keep in mind, as with all Restaurant Week dining experiences, to tip generously, and to plan ahead by making reservations. It’ll be much smoother sailing — or floating — for all. 

(Buttery goodness)

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DAY PLANNER

Choose Your Own Adventure Make the most of it with one of these custom itineraries

NORTH IDAHO GIRLS’ DAY OUT SHOP: Shop until you drop along the quaint

streets of downtown Coeur d’Alene, which are filled with boutiques, vintage and antique shops, art galleries, restaurants and more. Suggested stops for a day of shopping include Marmalade Fresh Clothing (308 W. Sherman), Tiffany Blue (404 W. Sherman Ave. and 2027 Main St.) and Into the Woods (507 W. Sherman). For vintage shopping galore, head up Fourth Street to Junk (811 N. Fourth).

PAMPER: Spend a morning or afternoon at the Coeur d’Alene Resort Spa for manis and pedis ($55-$95) with the girls. Depending on your day’s plans, we advise scheduling your appointment in advance. For groups looking for a bit more pampering, the Resort Spa offers plenty of luxury packages for massages, facials and other salon services. For special group pricing and scheduling, contact the spa.

A DATE WITH THE DUDES

SPORTS: Any group of dudes will tell you that hockey is one of the dude-liest sports there is: Everyone drinks beer and cheers at the fights, and you can prove just how manly you are by wearing flimsy nylon jerseys in a really cold building. The Spokane Chiefs are playing home games during Restaurant Week at the Arena on Feb. 23 and 24, both start at 7 pm.

12 INLANDER RESTAURANT WEEK

ACTION MOVIE: Take in a movie at the River

Park Square AMC Theaters, where the 20 screens include IMAX and Dolby Digital auditoriums. Check out Marvel’s Black Panther (opening Feb. 16), starring Chadwick Boseman as the titular superhero, which looks action-packed and special effects-heavy enough to satisfy Dude Movie needs.

There’s great shopping to be had in downtown Coeur d’Alene. WINE: Enjoy some pre- or post-dinner wines at

the new Castaway Cellars tasting room, located in the Coeur d’Alene Resort Plaza shops. Opening last fall, Castaway’s winemaker and co-owner Shelly Crawford chose its name and label as a tribute to her childhood in Western Montana and the region’s fly-fishing culture. With eight wines that represent vineyards across Montana, Idaho and Washington, Castaway also offers light snacks and shared plates to pair with each.

DINNER: Consider Tito’s Italian Grill, 210 Sherman Ave. ($21/person); Satay Bistro, 2501 N. Fourth St. ($31/person)

Catch the Chiefs at home on Feb. 23 and 24. MUSIC: The Young Dubliners are an ideal party band, a raucous Celtic rock group that puts on a hell of a live show, and it seems like they’re at the Knitting Factory every year around St. Patrick’s Day. They’re returning there on March 2; be sure to have a big dinner before knocking back a few green beers.

DINNER: Consider O’Doherty’s Irish Grill, 525 W. Spokane Falls Blvd. ($21/person); Tortilla Union Southwest Grill, 808 W. Main ($21/person) ...continued on page 14

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DAY PLANNER

Choose Your Own Adventure

FOR BEER AND WINE LOVERS BEER: A lot of great local breweries have popped

up in the last few years, and Iron Goat is one of the very best. Try one of their delicious rotating taps — the Head Butt IPA or Paul’s Pale Ale, named for the brewery’s late co-founder Paul Edminster. And if you can’t quite make up your mind, go with a beer flight.

WINE: If you’ve got some wine connoisseurs in

your group, not to worry. Barrister Winery is right around the corner. Their Rough Justice blend, so named because the winery was started by attorneys, is a local favorite.

continued...

Nectar, in Kendall Yards, has a great selection of both beer and wine. BOTH: To please both beer and wine aficionados,

head over to Kendall Yards, where Nectar Wine and Beer allows you to pick your poison from a wide selection. They host beer tastings on the third Thursday evening of every month, and wine tastings every fourth Thursday; they’ll only run you $10.

FAMILY-FRIENDLY CULTURAL ADVENTURE SCIENCE: Experiment with one of Mobius’ two

hands-on science centers. If your kids are very young, choose the Children’s Museum in the lower level of River Park Square where the kids can build a house out of pool noodles at the new “Build Exhibit.” Or, just a short walk to the north, check out the new Workshop at the Mobius Science Center, where you’ll be able to learn how cardboard is made. (It’s more interesting than it sounds, we swear.)

14 INLANDER RESTAURANT WEEK

MUSEUM: If your kids are a tad older, we recommend voyaging over to the Northwest Museum of Arts and Culture, where kids can learn all about the Titanic, and Mom can tell them about how she saw the movie 14 times when she was in seventh grade. The museum is open Tuesday through Sunday, from 10 am to 5 pm (late on Thursdays, until 8 pm). Tickets for adults are $18, children are $10, and kids under 5 are free.

SPEED: If you’re heading to a restaurant up

north, spend some time racing go-karts and getting angry at golf balls at the Wonderland Family Fun Center. Or maybe try out roller-skating — like ice skating, but drier! — at Pattison’s North nearby.

DINNER: Consider Iron Goat Kitchen & Tap Room, 1302 W. Second ($21/person); Central Food, 1335 W. Summit Pkwy. ($31/person)

Keep the kids busy at Mobius Science Center. DINNER: Consider MacKenzie River Pizza, Grill & Pub, 9225 N. Nevada ($21/person); Nudo Ramen House, 818 W. Sprague and 9602 N. Newport Hwy. ($21/person)

INVITING A perfectly balanced entrée, brought to life with a nice Columbia Valley red or a tasty, local IPA. That’s the good life in the Inland Northwest, and INLANDERS are loving what our local restaurants are putting on the plate these days.

Every week, the Inlander has you covered in our Food section, along with Entrée, our special email, Drinkspotter, our online Happy Hour finder, and with events like Inlander Restaurant Week. The local food scene is growing by the day, so grab an Inlander every Thursday and keep up with every delicious development.

Nothing builds an appetite quite like a winter hike.

NATURE LOVERS (EVEN IN FEBRUARY!)

BIKE: Depending on conditions and warmth, your more active restaurant

goers might take the time to bike the loop around the river near Kendall Yards. Start at the Inlander building on Summit Parkway, take the Centennial Trail, dive down the Sandifur Bridge, and then chug through Peaceful Valley. By the time you get back to Kendall Yards, you’ll have convinced yourself you deserve an appetizer.

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SLED: And say it’s too snowy for biking? That’s the time for sledding, obviously. If you live up north, Holmberg Park can make for great sledding. So does Manito up on the South Hill. Underhill Park in southeast Spokane is another prime location. As always, be careful. Stay far, far away from the path the sledders take downhill as you’re trudging up.

I N G AT N

F I V E

YEARS

DINNER: Consider Remedy Kitchen & Tavern, 3809 S. Grand Blvd. ($31/ person); EPIC at Northern Quest, 100 N. Hayford Rd., Airway Heights ($21/ person) 

T W

like Riverside State Park, Iller Creek in Dishman Hills and local favorite, the Turnbull Wildlife Refuge.

HIKE: Or go on a wildlife hike. We recommend critter-packed hiking spots

INLANDER RESTAURANT WEEK 2018

Volunteers sort food at Second Harvest.

RESTAURANT WEEK HELPS EVERYONE EAT

CHARITY SPOTLIGHT

Making Sure Everyone Eats How Second Harvest uses your donations to feed the Inland Northwest

hile local chefs prepare delicious dishes for guests throughout Inlander Restaurant Week, the real MVPs are the event’s official partners at Second Harvest, who work to feed the less fortunate in the community every single day. Second Harvest is kind of the “food bank to the food banks” in North Idaho and Eastern Washington, explains Julie Humphreys, community relations manager for the network. The nonprofit collects food from farms, food drives, grocery stores and manufacturers and then distributes it all to 250 smaller partner agencies, ranging from

16 INLANDER RESTAURANT WEEK

small, church-basement food banks to large distribution locations. Second Harvest also delivers fresh produce and meat directly to people who need it through its Mobile Markets that truck food to parking lots, schools, senior centers and more. The network aims to feed families, children and the elderly, and to teach healthy eating through classes and by offering samples and recipes at the places where people are picking up food. Children make up about 40 percent of those fed, and people utilize Second Har-

vest’s services for many reasons, from losing a job to having a medical emergency, and facing difficulties in paying mortgages, rent or bills, Humphreys says. “There’s many, many people in our communities who can’t afford to put food on their table, let alone go out to dinner,” she says. “Many of them are the working poor, not just people trying to live off the system. Often food is the first thing to go.” One local dad named Andrew, who shared his Hunger Story with Second Harvest late last year, says he worked in construction before an injury, and now stays home with three kids while his wife works full-time. “Society puts a big stigma on reaching out for help, especially as the man of the house. It can make you feel like you failed your family, like you’re not good enough or you’re not doing enough,” he tells Second Harvest. “To be able to go to Second Harvest and have access to fruits and vegetables and bread, the kind of things we wouldn’t be able to afford, makes a huge difference for our family. It takes a lot of stress off of us.”  Find more hunger stories at 2-harvest.org.

Last year, Inlander Restaurant Week participants gave enough donations to provide Second Harvest with an impressive 44,708 meals, going a long way toward providing for the 55,000 people the network feeds every single week. For every $1 donated, Second Harvest can provide five meals for some of the 132,000 people who struggle with hunger in the Inland Northwest. There are multiple ways to donate as you enjoy your Restaurant Week 2018 experience: • New this year, guests can ask to add a donation to Second Harvest straight on their bill at participating restaurants, listed at inlanderrestaurantweek.com. • You can also use the power of social media to give: Post the best picture of your restaurant week food on Facebook, Instagram or Twitter with #IRWRaveReviews and make sure your post is public (this is super important!) and Sysco will donate five meals to Second Harvest.

Visit Anthony’s at Two Great Locations!

Your Local Family-Owned Seafood House Overlooking the Spokane Falls

On the Water at Riverstone

510 North Lincoln Street • Spokane, WA 99201 (509) 328-9009

1926 W. Riverstone Drive • Coeur d’Alene, ID 83815

www.anthonys.com

(208) 664-4665

PLESE PRINTING IS A PROUD SPONSOR AND PRODUCES ALL THE MATERIALS FOR INLANDER RESTAURANT WEEK.

KIM PLESE Owner

Plese Printing and Marketing

(509) 534-2355 pleseprint.com 4201 E Trent Ave Spokane, WA 99202 INLANDER RESTAURANT WEEK 2018

Prawn linguini from Wiley’s Downtown Bistro

FIRST-TIMERS

Fresh on the Scene

Check out the new participants in Inlander Restaurant Week

18 INLANDER RESTAURANT WEEK 2018

nlander Restaurant Week continues to grow, in breadth and depth. In addition to offering a broader range of places — not just fancy and not just pubs — it’s also brought in newcomers to this popular event, which organizers continue to monitor and adjust so diners and dining facilities both benefit. Check out the full list of Restaurant Week newbies; we’ve highlighted a few of them here.

DAS STEIN HAUS

You won’t need to wait until Oktoberfest for an excuse to try Das Stein Haus’ German fare, which they’ve been serving for several decades. One of several newcomers to Restaurant Week, their inclusion is a perfect example of how the Inlander’s foodie-focused event can work well for even seasoned restaurants like Das Stein Haus. Mach schnell (make haste) for happy hour, 4-7 daily, and try one of their many German biers (beers), then dive into their Deutch dishes like an bratwurst or German pretzel for an appetizer, followed by classics such as Rouladen:

thinly sliced beef stuffed and rolled with bacon bits, red onion, pickle and German mustard cooked beyond fork tender. Dessert? Why apfel strudel or Black Forest cake, of course.

COLLECTIVE KITCHEN PUBLIC HOUSE

The continued expansion into Idaho’s panhandle and a willingness to work with restaurant owners to improve the event is what drew Collective Kitchen Public House’s Jason Rex back. “We noticed an impact when we didn’t participate,” says Rex, who participated in 2015 with his former Scratch restaurant in Coeur d’Alene. He’s particularly impressed with the amount of promotional literature provided to restaurants, he says. Collective Kitchen has reprised their 18-hour smoked brisket mac and cheese, which they debuted at a recent Coeur d’Alene mac and cheese tasting event. It’s one of three choices for $21, which also includes appetizer and dessert.

SCENE: 87

NE W FO R 20 18 • Bonefish Grill • Cascadia Public House • Collective Kitchen Public House • Das Stein Haus • Martino Tuscan Grill • Morty’s Tap & Grille • Palouse Bar & Grill • Republic Kitchen & Taphouse • Republic Pi • Sweetgrass Cafe • Vine & Olive

— Your neverending story —

Spring gets swing, strings, and other things.

PALOUSE BAR AND GRILL

No surprise that during the 2017 “Restaurant Wars” in Spokane, Palouse Bar and Grill won the Gastropub category, as well as the popular vote by attendees and judges alike. The Grill is located in the former South Hill Anthony’s spot and is known for being a little bit outside-the-box, like their watermelon steak salad and fondue. Speaking of cheese (they’re big fans of WSU’s Cougar Gold here), for Restaurant Week, they’re topping flash-fried cheese curds with salted caramel, sautéed bacon and jalapenos for an appetizer choice, or save your cheese consumption for their Cougar Gold Mac ’n’ Cheese topped with pork shoulder, grilled chicken and Washington apples. Although their third course is tempting — cold milk and warm cookies or spiced chocolate bread pudding — so is their suggested drink (not included in the Restaurant Week price): Palouse Apple Pie Tuaca, One Tree Cider, whipped cream, nutmeg and apple garnish.

WILEY’S DOWNTOWN BISTRO

If this downtown location looks familiar, maybe you’ve visited when it was Herbal Essence. It’s still got the fishtank and a European-American bistro feel, yet there is more local art on the walls and more vegan and gluten-free choices on the menu, like the Ghostfish Grapefruit IPA they’re recommending as an add-on to their menu. Taste the renewed emphasis on seasonal and local ingredients, with entrees like herb-braised beef short ribs with a green-peppercorn red-wine pan sauce, scallop potatoes and fresh vegetables or marinated chicken baked with Gorgonzola, provolone, and bacon and served with Yukon Gold mashed potatoes and sauteed vegetables.

REPUBLIC PI

Now that they’re Restaurant Week veterans with their Downriver Grill, co-owner Darrin Gleason and partners are bringing their pizza place into the fold. Republic Pi, which is actually one of two pizza places run by this busy group (the other is the Flying Goat), demonstrates that any cuisine is fair game for Restaurant Week. Try one of three pizzas like the 30th Off Grand with red sauce, Italian sausage, pepperoni, cured ham, and a cheese blend. Republic’s suggested pairings include Downriver Grill’s Dry Fly cocktail and the Flagship IPA from Spokane’s own Perry Street Brewing. 

— UPCOMING EVENTS — Tarzan – The Stage Musical Presented by CYT Bing Crosby Theater, March 2 – March 11

Spokane Jazz Orchestra – Nicole Lewis & NW Composers Showcase Bing Crosby Theater, March 17

2.0 (Two Point_Oh) Spokane Civic Theatre, March 2 – March 25

National Geographic Live! Terry Virts – View From Above INB Performing Arts Center, March 28

The Friendly Sons of St. Patrick St. Patrick’s Day Parade & Celebration, March 17

Fox Guitar Festival featuring Andy McKee Martin Woldson Theater at The Fox, March 31

Don’t miss the next First Friday: March 2nd, 2018

—

Plan your neverending story: www.downtownspokane.org INLANDER RESTAURANT WEEK 2018 19

NO RT H ID AH O ’S RE ST AU RA NT S • 315 Martinis and Tapas • Anthony’s at Coeur d’Alene • Bardenay • Beverly’s • Bistro on Spruce • The Bluebird • Cedars Floating Restaurant • Chinook Steak, Pasta & Spirits (at the CdA Casino) • Collective Kitchen Public House • Dockside • Fleur de Sel • Grille From Ipanema • Mackenzie River Pizza, Grill & Pub • Martino Tuscan Grill • Mulligan’s Bar & Grille • The Oval Office • Red Tail Bar & Grill (at the Casino) • Republic Kitchen • Satay Bistro • Seasons of Coeur d’Alene • Sweetgrass Cafe (at the Casino) • Sweet Lou’s Restaurant and Tap House • Thai Bamboo • Timber Gastro Pub • Tito’s Italian Grill • Uva Italia • Vine and Olive Eatery and Wine Bar

NORTH IDAHO

A Taste of the Gem State This year’s Restaurant Week includes more Idaho eateries than ever

Bison ribs from Sweet Lou’s Restaurant and Tap House

20 INLANDER RESTAURANT WEEK 2018

hen it first launched in 2013, Spokane Restaurant Week truly broadened palates and minds about what Spokane and surrounding Eastern Washington restaurants had to offer. The following year it expanded to include North Idaho, namely Coeur d’Alene and Post Falls, and changed its name to Inlander Restaurant Week to represent neither city nor state; ours is a regional — and growing — culinary culture. Restaurateurs Viljo and Autumn Basso have been longtime supporters of Restaurant Week and although they participated with Syringa Japanese Café and Sushi Bar in the past, they found the event to be a better fit for their midtown BLUEBIRD , says Autumn. Seafood is a definite theme for the Bluebird’s three-course offering: seasonal scallops and octopus appetizers, northwest bouillabaisse and Chilean sea bass entrees, as well as a southwestern braised pork shank. The Coeur d’Alene Casino Resort and Hotel is offering three restaurants and two price points this year, and if the weather turns bad, there’s the added bonus of their readily available hotel rooms. Both SWEETGRASS CAFÉ and RED TAIL BAR AND GRILL ($21) offer a casual dining atmosphere with a range of menu options for Restaurant Week. Try the tender beef tips or cheddar and chive chicken at Sweetgrass, and executive chef Steven Walk and his team’s take on fry bread at Red Tail for either an appetizer or dessert with huckleberry syrup. Additional Native-inspired dishes include the Nisqually smoked salmon chowder and elk burger at

“SPARKLING, FRESH AND LIVELY.” - Los Angeles Times

MARCH 22 - 25

CHINOOK STEAK, PASTA AND SPIRITS

($31), which is also offering crispy duck-breast and pan-seared perch entrée choices. Coeur d’Alene’s Riverstone area is well-represented this year, with four participating venues, including newcomer MARTINO TUSCAN GRILL with an appropriately themed Italian menu offering that includes pan-fried calamari, gnocchi, and tiramisu ($31). Nearby, try the arepas or grilled corn fritters with queso fresco and black beans for one of your appetizer choices at BARDENAY RESTAURANT AND DISTILLERY , which has a fig and balsamic pork tenderloin as an entrée option ($21). ANTHONY’S is participating with both its Spokane and Coeur d’Alene restaurants, where seafood is what’s for dinner ($31), including wild Patagonia shrimp marinara with caramelized garlic over pasta. And Brazilian-style food is on the menu at GRILLE FROM IPANEMA , such as Sopa de Fejao com Calabreza or black bean soup with sausage, or Pastel de Palmito, which is pot stickers filled with hearts of palm, both appetizers ($31). There is no way to go hungry if you select their Full Churrasco Experience for your entrée: in addition to their all-you-care-to-eat salad and hot dish bar, servers arrive at your table with mesquite-fired grilled meats of all kinds for you to try. Although Restaurant Week has yet to extend to Sandpoint, that isn’t stopping Sandpoint-based owners of SWEET LOU’S RESTAURANT AND BAR to participate with their Coeur d’Alene location across from McEuen Park. Try Sweet Lou’s signature bourbon-glazed bison ribs, beef and bacon meatloaf, or Manny’s Pale Ale battered fish and chips, as well as their trademark tableside S’mores or decadent skillet cookie with vanilla ice cream ($21). “It was a great way to introduce ourselves to the community and give guests an idea of what they can expect when they dine with us,” says Sweet Lou’s Meggie Foust. “We really enjoyed participating as a restaurant and we also made time to participate as diners. We went out as a family several times and treated ourselves to perfectly portioned three course meals without breaking

YOU’LL HAVE THE TIME OF YOUR LIFE.

APRIL 26 - 29 INB Performing Arts Center • wcebroadway.com 800.325.SEAT  GROUPS SAVE! 509.593.8409 INLANDER RESTAURANT WEEK 2018 21

Any visit to Spokane isn’t complete without a lap around the new ice ribbon.

OUT-OF-TOWNERS

Visitors’ Guide

Inland Northwest attractions for coming to town

22 INLANDER RESTAURANT WEEK

RIVERFRONT PARK’S ICE RIBBON

Take in the latest Riverfront Park upgrade: its ice ribbon. The 650-foot-long pathway boasts a winding route with a “pond” for a traditional ice skating rink feel. There’s plenty of turnoff points for you to relax and enjoy some hot cocoa as well. The ribbon has an hourly rate of $6.50 for adults and $4.50 for children.

SPOKANE COMEDY CLUB

A major development in Spokane’s nightlife is not only the great restaurants found in the Inland Empire but also new entertainment options. The Spokane Comedy Club has been a major get for the city, booking big-name talent — talents like Gary Gulman, who’ll be performing on March 1. Gulman has made all of the late-night stops you’d expect a killer comic to make, from Conan to Letterman. And what’s great about the Spokane Comedy Club is you can see local comics workshop their material the night before during an open mic.

CASINOS

The region is home to several gambling and entertainment options, run by local tribes. In the West Plains, we have the long-established Northern Quest Resort & Casino and, a little farther down the road, the just-opened Spokane Tribe Casino. In Worley, Idaho, there’s also the Coeur d’Alene Casino. Both Northern Quest and Coeur d’Alene Casinos have eateries participating in Restaurant Week.

BLUEGRASS AND THE SYMPHONY

One of Spokane’s greatest treasures are the historic theaters in downtown. You can experience the beautiful restoration of the Martin Woldson Theater at the Fox on March 3, when the accomplished Spokane Symphony plays with the Grammy winning Bluegrass band Steep Canyon Rangers. The band’s ability to flirt with string orchestral and party-backing is what led Steve Martin to book them as his backing band. Their Saturday night show ranges from $39 to $86.

TITANIC EXHIBIT

The Northwest Museum of Arts and Culture landed one of the most engaging walkthrough exhibits touring the world when it opened the Titanic: The Artifact Exhibition in October. The immersive experience showcases the arc of the Titanic’s story, from design to its tragic end. Visitors receive a replica boarding pass for an actual passenger aboard the ill-fated ship to personalize the experience. The exhibit showcases wreckage from the ship, personal effects of its passengers, as well as recreations to show what travel would have been like on the unsinkable ship. Tickets for are $18 for adults, $16 for seniors and $10 for students.

PLAY & STAY PACKAGES SPOKANE BEST WESTERN PLUS CITY CENTER (509) 623-9727 • Spokane, WA

Restaurant Week Special Rates Starting at $89 weekday $99 weekend

THE HISTORIC DAVENPORT HOTEL

800.899.1482 • Spokane, WA

Ale Trail Restaurant Week Package Starting at $204 Includes $25 Dining Credit in any of our restaurants. Break Away and Stay Restaurant Week Package Starting at $237 Enjoy a $75 dining credit good at any of our fine restaurants and lounges.

DOWNTOWN SHOPPING

As Spokane’s developed over the years, we’ve seen the options for shopping grow more and more. Shoppers who’ve not made a visit to the Lilac City in a while can enjoy stops at plenty of shops throughout the downtown core, including popular brands like Lululemon, Urban Outfitters, Pottery Barn and the North Face. Also check out local women’s boutique &Kloth, as well as the local vintage and consignment stores, Fringe & Fray and Echo, respectively. You might as well stop by the Spokane stalwarts Boo Radley’s and Auntie’s Bookstore while you’re at it.

THE DAVENPORT GRAND 800.899.1482 • Spokane, WA

Break Away and Stay Restaurant Week Package Starting at $227 Enjoy a $75 dining credit per package good at any of our fine restaurants and lounges. Sip & Stay Restaurant Week Package Starting at $219 Includes $20 in vouchers for Spokane Winery Association wineries.

THE DAVENPORT TOWER 800.899.1482 • Spokane, WA

Break Away and Stay Restaurant Week Package Starting at $212 Enjoy a $75 dining credit per package good at any of our fine restaurants and lounges.

Sip & Stay Restaurant Week Sip & Stay Restaurant Week Package Starting at $234 Package Starting at $194 Includes $20 in vouchers for Spokane Includes $20 in vouchers for Spokane Winery Association wineries. Winery Association wineries.

THE DAVENPORT LUSSO 800.899.1482 • Spokane, WA

Break Away & Stay Restaurant Week Package Starting at $207 Enjoy a $75 dining credit per package good at any of our fine restaurants and lounges. Restaurant Week Ale Trail Package Starting at $174 This offer includes $25 Post Street Ale House credit, and an Ale House five beer sampler.

All Davenport Collection specials include deluxe overnight accommodations and complimentary overnight valet parking.

DOUBLETREE BY HILTON SPOKANE CITY CENTER (509) 455-9600 • Spokane, WA

Restaurant Week Packages Starting at $198 Includes Dinner for 2 during Inlander Restaurant Week and Breakfast in Shutters Café for 2.

HOTEL RL BY RED LION 1-800-Red Lion • Spokane, WA

Restaurant Week Special Rate Starting at $99

the hotels

LIBATIONS

One of the best parts of living close to the epicenter of hops is the subsequent breweries popping up across town and nearby. If you want to stick downtown, you can hop around from Iron Goat to Young Buck and then Whistle Punk without even having to worry about a Lyft or Uber pickup. Taste some of One Tree’s cider options (pictured). Get away from downtown and hangout at Perry Street Brewing with great local shops plotted along its namesake road. 

For package details & rates visit

QUALITY INN VALLEY SUITES

509-928-5218 • Spokane, WA

Inlander Restaurant Week Special Starting at $79

WINGATE HOTEL

(509) 838-3226 • Spokane, WA

Package Starts at $109 Package includes 15% off at Longhorn BBQ

NORTH IDAHO BEST WESTERN PLUS COEUR D’ALENE INN

(208) 765-3200 • Coeur d’Alene, ID

Restaurant Week Special Starting at $89 Package includes our chef prepared hot breakfast buffet.

COEUR D’ALENE CASINO RESORT & HOTEL

(800) 523-2464 • Worley, ID 83876

Chinook and Spa Escape Package Thursday - Sunday $225 Package includes a $75 Spa Credit, $35 Chinook Credit & Two Free Cocktails. Pub & Grub Package Sunday - Thursday $159.99 Friday - Saturday $169.99 Package includes $10 Extra Play Cash, $40 Dining credit, and Two “Pub & Grub” t-shirts.

THE COEUR D’ALENE RESORT (208) 209-5031 • Coeur d’Alene, ID

Inlander Restaurant Week package Starting at only $199 Package includes overnight stay and two Restaurant Week experiences at the Resort Restaurant of your choice.

InlanderRestaurantWeek.com/hotels INLANDER RESTAURANT WEEK 2018

MEET YOUR

Shawn Wheeler Ambrosia Bistro and Wine Bar

hawn Wheeler took the helm of the kitchen at Ambrosia in summer of 2017. Before that, he cooked for a variety of local restaurants. Some might recognize his name from his time as chef de cuisine at Downriver Grill. RESTAURANT WEEK: Tell me about your journey to become a chef. WHEELER: I started off in high school washing dishes at a Vietnamese restaurant. I’m from Rapid City, South Dakota. Then I got a job at a hotel, and the chef there started teaching me how to cook. I started off in pantry, moved to broiler, and then sauté. I found out that I just really enjoyed it. I worked with a lot of people who were very talented and very willing to teach somebody who was eager to learn. What do you love best about cooking in our region? Seasons for sure. Growing up in South

24 INLANDER RESTAURANT WEEK

Dakota, spring and fall are like rumors to us, so that was the first thing I noticed. A lot of what inspires me culinarily has to do with what’s seasonal, what’s fresh, what the weather’s like. I love the climate, I love the amount of fresh local product that you can get here that you couldn’t always get back East. There’s a lot of great farms and ranches around here, and some local cheesemakers who are really awesome. How would you describe your philosophy of cooking and dining out? The wonderful thing about food is that it’s something that brings people together. Even in restaurant kitchens, you have so many diverse people with so many different backgrounds who will look at a dish in a little bit different way than you might. When I dine out — and what I hope we can accomplish here — I feel like food is meant to be shared. It’s a shared experience and it’s the entire experience; it’s the service, it’s the

Presented by

Enter the world of Titanic.

Spicy Korean pork taquitos

Thursdays Open ‘til 8 PM 2316 W First Avenue, Spokane

(509) 456-3931 www.northwestmuseum.org

An Affiliate of the Smithsonian Institution

flavors, it’s the company, it’s maybe not being afraid to try something different or new. It’s all of those things. It’s a total experience. Who are some of your culinary heroes and why? I draw inspiration from all sorts of people — every chef I’ve ever worked for, every sous chef I’ve ever worked with, to maybe that badass sauté cook cooking next to me who is completely talented, but has just never got his shot at that top spot.

What’s your next creative challenge? Honestly, probably Restaurant Week. This will be the first year that I’ve been the guy writing the menu. As far as something specific, I couldn’t tell you. I have so many things on my back burner that I haven’t had time to try out yet that I’ve been working on. I kind of have culinary ADD sometimes, if that makes any sense. You’ll have a dish and you’ll be like ‘all right, that’s great’ and then you get an idea out of left field and you’re like ‘now I’ve got to try this.’ That’s why I have lots of notebooks. 

THE INLANDER’S WEEKLY EMAIL FOR FOOD LOVERS Subscribe at Inlander.com/newsletter INLANDER RESTAURANT WEEK 2018

our thwest h y app d Nor h d h! st an e Inlan t a f k 0 a h t 3 l , bre ide for i g r n i p gu din A

su s i w

mi o c e

MEET YOUR

Joseph Morris Luna

oseph Morris comes to Spokane by way of Orlando, Florida. He credits his love of crab and other fresh seafoods to visits with family in the Baltimore area. Morris brought all of these flavors with him to his studies at the Inland Northwest Culinary Academy, and now to Luna, where he’s been for about 6 years. RESTAURANT WEEK: What was your journey to become a chef? MORRIS: I’ve always enjoyed food, and I’ve always been at my most comfortable in the kitchen. So I just evolved from there, went to culinary school and continued to push myself and learn from every experience inside the kitchen and out.

Contact:

advertising@inlander.com

to reserve your space

26 INLANDER RESTAURANT WEEK

What do you love best about cooking in our region? I love the fact that everything food-wise is at our fingertips. We’ve got really great farm lands; though we’re not on the coast, we still are very close to great fresh seafood. We have an awesome wine region — there’s just so much that the

Northwest provides. Describe your philosophy of food and dining out. When it comes to food and dining out, I want to create or add to a great experience. I want the diners’ total dining experience to be an awesome one. Everything plays a part. From the moment you’re seated, to the vibe in the dining room, to when you receive your first plate, the goal is to give you a memorable experience from top to bottom. Who are some of your culinary heroes and why? The first culinary heroes of mine are my grandma Jordan, my mother and my aunties. These women not only made tremendously good food, but they also showed me the power that food possesses. I was able to see how it brought people together, how it could create joy and awe, how it could inspire and motivate. As far as professional chef heroes, Daniel Humm and Marcus Samuelsson. Daniel Humm

Check out the Festivities at Vino!! comE join us for a: • Professional Tasting • Small Plates Tasting • WEEKEND Wine Tasting • Art Gallery Viewing • Or all of the above!! 222 S. Washington St, Spokane 509.838.1229 vinowine.com

Tasting Room Opens Friday 3pM-6:30pM SATURDAY 2pM-4:30pM Your local friend in the wine business... SINCE 1995

Salmon charcuterie

Make it a night to Remember!

What do you like best about Restaurant Week? Restaurant Week gives people who wouldn’t normally come visit your restaurant a reason to come and dine at your restaurant! It’s also a platform to showcase what your restaurant is all about. 

MARCH 3

MARCH 1

What do you most appreciate about the local food scene? That it is starting to grow! It’s great to see new and unique places popping up here in Spokane.

PAINT IT FORWARD

opened my eyes and made me see food and dining on a whole other level. Through him, I saw how food can be simple yet complex, I saw how you can reinvent food but yet still keep it familiar. Marcus Samuelsson was the first black man who I saw really just be a beast in the kitchen. Just seeing him in action and reading about his experiences motivated me on a very personal level. It’s awesome to now see African American chefs, such as Eduardo Jordan and Joseph Johnson, starting to really make an impact in the culinary world. They motivate me personally to try and leave my mark in the culinary world.

FOR SPOKANE AREA NOW

FEB 27

MARCH 2

JOIN US FOR THE PERFECT AFTER DINNER EVENT

Paint. Drink. Have Fun. Spokane • 319 W Sprague Ave 509.290.5098

Coeur d’Alene • 728 N 4th St 208.930.4763

View the calendar and RSVP at PinotsPalette.com INLANDER RESTAURANT WEEK 2018

FOR MANY, INCLUDING JAN, THE TOY LADY, DINING OUT IS A SPECIAL TREAT:

Ooh La La!

River Park Square (509) 456-TOYS

MEET YOUR

Steve Van Zeveren

5 0 9 - 3 2 5 - 2 5 0 7 • 1 0 2 0 N O R T H H O WA R D S T R E E T

Uva Italian

teve Van Zeveren moved to Coeur d’Alene from the California Bay Area in 2012 and opened Uva Italian in 2014.

RESTAURANT WEEK: What was your journey to become a chef? VAN ZEVEREN: In reality, it was a fluke. I had a great paying union job out of high school. I came to hate the job and walked away from it. I could not afford to eat at my favorite restaurant (which was Italian) so I asked for a job so I could get the employee discount! Starting off washing dishes and making deliveries, the restaurant life piqued my interest. That, coupled with a deeply instilled work ethic and an ability to learn and master tasks quickly, I quickly made the rise from dishwasher to sous chef. I figured I had nothing better to do with $50,000, so I got a fancy piece of paper from the California Culinary Academy.

28 INLANDER RESTAURANT WEEK

What do you love best about cooking in our region? I love that the region has become a budding foodie scene — no longer just diners and steak and potatoes. I love the people’s willingness to try new things. I love the friendliness of people here. Coming from the Bay Area, it is a great change of pace. Describe your philosophy of food and dining out. I think when you are an owner/chef, you gain a different perspective. My goal was to create an experience that you walked away from feeling you received a great value, [and] understanding there is more to it than just what you put on the plate. Ambiance, level of service and price point all play an important role. People can go anywhere to spend their hard-earned money. You

60 60

REGIONAL, NATIONAL AND INTERNATIONAL CHEFS – AND –

+ ARTISANS

RANGING FROM WINE MAKERS, BREWERS, DISTILLERS, CHEESE MAKERS, CATERERS AND COFFEE ROASTERS

MAIN EVENTS SEAFOOD. BARBECUE. GLOBAL CUISINE. BRUNCH.

– PLUS – Eggplant Parmesan

have to give them a reason to pick you. But in regards to food itself, I think first and foremost we eat with our eyes, so clean, crisp plating is a must. I do not like to clutter my plates with excessive garnishes or sauces. Second would be taste, taking care to make sure the flavors you choose to incorporate work well together. Seasoning correctly is huge, too. I think if you see a guest try your food and reach for the salt, you failed. Lastly, we serve Italian food so giving you large portions is a must. Who are some of your culinary heroes and why? I don’t really believe in heroes. Heroes let

you down. Heroes hold you back from becoming a hero yourself. If you are looking for people that inspire me: Antonio Carluccio, Michael Chiarello, and locally, Laurent Zirotti at Fleur de Sel, and Jeremy Hansen at Santé. I love anyone taking Italian food to the next level and showing the area what real Italian food is. What do you most appreciate about the local food scene? I love the newness of the scene. That gives all of us the boldness and the ability to be innovative. While my regular menu may be pretty great, my wine dinners allow me to try so many new things, which a lot of people have never seen. 

COOKING CLASSES, CHEF DEMOS, AND A BARTENDER MIX OFF

FOOD & DRINK CELEBRATION

SPOKANE VALLEY Tickets on sale now BUY EARLY & SAVE July 12-15, 2018 www.CraveNW.com INLANDER RESTAURANT WEEK 2018

DRINK LOCAL

The Perfect Pair How to match your beverage of choice (beer, wine and spirits) with your meal

BEER

WINE

APPETIZER: McPherson says the general rule is to choose

APPETIZER: Everyone loves a deep-fried appetizer that may be

Food pairing isn’t only for wine drinkers. After six years of operating Manito Tap House and the Blackbird, owner Patrick McPherson knows the importance of pairing the perfect beer with the right dish. Your favorite IPA might have a negative impact on your meal, so we asked the Certified Cicerone what pairings he suggested for each course. something that compliments or contrasts your dish. A salad with an acidic dressing is going to pair well with a Flanders red ale or any sour beer. If you’re going with a cheese board to start, consider a Belgian pale ale or saison. He says the funkiness from the yeast is a great compliment to the cheese. ENTRÉE: If you’re in the mood for something light like halibut,

your best bet will be a German hefeweizen. “It’s going to cut fat and refresh your palate,” he says. “It’s not going to overwhelm anything.” If you’re thinking about red meat or something more hearty, the roasty notes of a brown ale or porter will pair well. Looking for something with a bit more hops? The caramel malts of amber and red ales will still provide that roastiness for a nice compliment. DESSERT: Do you need something sweet that will pair well with that hazy IPA you’ve fallen in love with? A lemon cheesecake or key lime pie will do you right. Above all else, McPherson recommends avoiding high bitterness and high alcohol beers that can wreck your palate. Save those for second dessert. 

30 INLANDER RESTAURANT WEEK

Trevor Treller with Beverly’s restaurant at the Coeur d’Alene Resort is a level-two sommelier of the Court of Master Sommeliers. Not sure what that means? Well, there are few people at that level in the area who can say the same, and it means Treller knows his stuff. These are his suggestions for what kind of wine to pair with each of Restaurant Week’s three courses. common on a Restaurant Week menu. Treller says with those kinds of appetizers, you’re going to want something a bit more acidic. One great wine that a lot of people don’t realize goes well with those appetizers, he says, is a sauvignon blanc. It cleanses your palate, so each bite will taste as good as the first. ENTRÉE: For a hearty, fatty cut of red meat — your New York strip, ribeye or even lamb — Treller says to try a red wine like a cabernet sauvignon, a nebbiolo or merlot. For a leaner cut, try a pinot noir, which he says also pairs well with seafood. Oysters, meanwhile, go well with a muscadet. A classic burger, or even pizza, pairs well with a zinfandel or syrah, more “in your face wines.” DESSERT: “A lot of people commit trainwrecks” when pairing wine with dessert, Treller says. The rule of thumb: Wine should always be sweeter than the dessert you’re eating. It’s a myth that chocolate and classic red wines go together, he says. Instead, he recommends a sweeter wine like a ruby port. For something like creme brulee, go with a tawny port. 

SPIRITS

Steve Marriott, manager at Clover restaurant and bar, has been mixing cocktails at the Logan Neighborhood establishment for more than five years. The guy knows his way around the bar. We asked him to suggest a few drinks that pair well with each course. APPETIZER: The French 75 is a popular starter drink, with champagne mixed with gin, lemon juice and triple sec. Not feeling champagne? Try something with vodka and citrus, such as Clover’s Golden Stonefly made with Dry Fly vodka, honey ginger bitters, Skidmore Alchemy tonics, fresh squeezed lemon juice, honey and Cocci Americana apéritif wine. “This really works well with a salad course as you’re opening up your palate,” Marriott says. “The citrus also does a good job of cutting through heavier cream soup or creamy dressing.” ENTREE: The Negroni is a staple that every bartender should

know — gin, campari and sweet vermouth. Marriott says the drink’s herbal essences compliment almost any dish. “I can’t think of anything that it wouldn’t pair well with,” he says. Prefer whiskey? Marriott would go with the whiskey smash — a nice and simple cocktail made with fresh muddled lemon, mint and simple syrup.

DESSERT: Amaro, an Italian herbal liqueur, is a popular afterdinner drink. The syrupy, black liquorice-tasting digestif helps settle your stomach and goes well with sweets. Most places in town carry the brand Fernet, Marriott says. Not a fan? There’s always Irish coffee: a couple of sugar cubes, Jameson whiskey and heavy whipped cream on top. 

World Champion Irish dancer Scott Doherty, of Riverdance and Lord of the Dance teams up with Celtic rocker Chris Smith for a breathtaking show.

MARCH 10 7:00 PM

Martin Woldson Theater at the Fox • 509.624.1200 • FoxTheaterSpokane.org INLANDER RESTAURANT WEEK 2018

Yes, Inlander Restaurant Week is about the food. But trust us, your meal will taste even better when you pair it with locally produced beer, wine, cider, spirits or coffee.

LOCALLY MADE LOCALLY OWNED

1003 E. Trent #200 | SPOKANE | 509.489.2112 >> TASTING ROOM HOURS << Mon-Sat Noon to 8pm

On the menus you’ll find each restaurant has hand-picked some of their favorites. So drink up and drink local.

About Drink Local:

Local is defined as companies owned and operated within Spokane, Coeur d’Alene and the surrounding communities. These businesses help define and support our local community.

Wine Tasting Daily from 9am to 5pm 32 INLANDER RESTAURANT WEEK 2018

PHOTO BY: TYLER KNOTT

Eat Local. Drink Local.

LOCAL INGREDIENTS

3X WINERY OF THE YEAR NEW TASTING ROOM NOW OPEN DAILY 12PM-8PM IN KENDALL YARDS

Tasting Room Hours: Thurs & Fri 2pm to 5pm • Sat 12pm to 4pm • Or by appointment

115 W. PACIFIC, SPOKANE, WA 99201 | 509-363-1353 888-4CLARET | WWW.ROBERTKARL.COM

THANK YOU

SPOKANE

BREWHOUSE

1303 W SUMMIT PARKWAY, SUITE 100 SPOKANE, WA 99201 VISIT MARYHILLWINERY.C OM

Fresh identity. New labels. Established excellence. 509.927.9463 • ArborCrest.com INLANDER RESTAURANT WEEK 2018 33

2018 Where Coeur d’Alene

PRICE PAGE

315 Martinis & Tapas Anthony’s at Coeur d’Alene Bardenay Beverly’s Bistro on Spruce The Bluebird. A Midtown Eatery. Cedars Floating Restaurant Collective Kitchen Dockside Grille from Ipanema MacKenzie River Pizza, Grill & Pub Martino Tuscan Grill Mulligan’s Bar & Grille Satay Bistro Seasons of Coeur d’Alene Sweet Lou’s Restaurant & Tap House Thai Bamboo Tito’s Italian Grill & Wine Shop Uva Italian Vine & Olive Eatery and Wine Bar

$31 36 $31 36 $21 37 $31 38 $31 38 $31 39 $31 40 $21 43 $31 44 $31 46 $21 49 $31 50 $21 52 $31 57 $31 57 $21 59 $21 60 $21 60 $21 62 $31 62

Liberty Lake Barlows at Liberty Lake CorkHouse True Legends Grill

$21 37 $31 43 $21 61

Post Falls Fleur de Sel The Oval Office Republic Kitchen + Taphouse Timber Gastropub The White House Grill

$31 $31 $21 $21 $21

45 53 55 60 63

Worley Chinook Steak, Pasta & Spirits $31 42 Red Tail $21 54 Sweetgrass Cafe $21 59 all at The Coeur d’Alene Casino $31 $21 $21 $31

37 37 38 40

MENUS OFFERED FOR DINNER ONLY 34 INLANDER RESTAURANT WEEK 2018

Charley’s Grill & Spirits Clinkerdagger Clover Durkin’s Liquor Bar Europa Restaurant Fire Artisan Pizza and Seafood Gilded Unicorn Hills’ Restaurant Inland Pacific Kitchen Iron Goat Tap Room and Kitchen Linnie’s Thai Cuisine Melting Pot Nudo Ramen House O’Doherty’s Irish Grille Palm Court Grill Post Street Ale House Prohibition Gastro Pub The Restaurant by Hotel RL Ripples Riverside Grill Ruins Safari Room Bar & Grill Sante Restaurant & Charcuterie Scratch Restaurant Spencer’s for Steaks & Chops Steam Plant Grill Steelhead Bar & Grille Table 13 Tamarack Public House Tomato Street Tortilla Union Southwest Grill Twigs Bistro and Martini Bar Wandering Table Wild Sage Bistro Wiley’s Downtown Bistro

PRICE PAGE

$21 42 $31 42 $31 42 $31 44 $31 45 $21 45 $31 45 $31 46 $31 46 $21 46 $21 48 $31 50 $21 52 $21 53 $31 53 $21 54 $21 54 $21 55 $21 56 $31 56 $31 56 $31 57 $31 57 $31 58 $31 58 $21 58 $31 59 $31 59 $21 61 $21 61 $21 62 $31 63 $31 63 $31 63

North Spokane

PRICE PAGE

Cascadia Public House Das Stein Haus Downriver Grill JJ’s Tap & Smokehouse MacKenzie River Pizza, Grill & Pub Mamma Mia’s Nudo Ramen House Thai Bamboo Tomato Street Twigs Bistro and Martini Bar

$21 $21 $31 $31 $21 $21 $21 $21 $21 $21

39 43 44 47 49 49 52 60 61 62

South Spokane Casper Fry Laguna Cafe Lantern Tap House Latah Bistro Luna MacKenzie River Pizza, Grill & Pub Manito Tap House Morty’s Tap & Grille Palouse Bar and Grill Remedy Kitchen & Tavern Republic Pi South Hill Grill Thai Bamboo Twigs Bistro and Martini Bar

$31 40 $31 47 $21 47 $31 48 $31 49 $21 49 $21 50 $21 52 $21 53 $31 54 $21 55 $21 58 $21 60 $21 62

Spokane Valley Ambrosia Bistro and Wine Bar Longhorn BBQ MAX at Mirabeau Thai Bamboo Restaurant Twigs Bistro and Martini Bar

$31 $21 $31 $21 $21

36 48 50 60 62

Airway Heights EPIC

Browne’s Addition at Northern Quest Resort & Casino $21 44 Italia Trattoria

$31

$31 $31 $21 $21

36 38 39 39

North Spokane

Downtown Spokane Anthony’s at Spokane Falls Backyard Public House Blackbird Tavern + Kitchen Central Food

Downtown Spokane

1898 Public House Barrel Steak & Seafood The Boiler Room Bonefish Grill

ON THE MENUS: GF - GLUTEN FREE

West Spokane Chaps Longhorn BBQ Rusty Moose

V - VEGETARIAN

$31 40 $21 48 $31 56

DF - DAIRY FREE

RESTAURANT DIRECTORY TAX & GRATUITY NOT INCLUDED

FEBRUARY 22 - MARCH 3

What American

Italian

PRICE PAGE

1898 Public House $31 36 Bardenay $21 37 Barlows at Liberty Lake $21 37 Blackbird Tavern + Kitchen $21 38 Casper Fry $31 40 Central Food $31 40 Chaps $31 40 Charley’s Grill & Spirits $21 42 Downriver Grill $31 44 Durkin’s Liquor Bar $31 44 EPIC at Northern Quest Resort & Casino $21 44 Gilded Unicorn $31 45 Laguna Cafe $31 47 Lantern Tap House $21 47 Latah Bistro $31 48 MacKenzie River Pizza, Grill & Pub Coeur d’Alene, North, South $21 49 Morty’s Tap & Grille $21 52 Mulligan’s Bar & Grille $21 52 Palm Court Grill $31 53 Post Street Ale House $21 54 Red Tail at The Coeur d’Alene Casino $21 54 The Restaurant by Hotel RL $21 55 Ripples Riverside Grill $21 56 Rusty Moose $31 56 Safari Room Bar & Grill $31 56 Satay Bistro $31 57 Scratch Restaurant $31 57 South Hill Grill $21 58 Steam Plant Grill $31 58 Steelhead Bar & Grille $21 58 Sweet Lou’s Restaurant & Tap House $21 59 Table 13 $31 59 Tamarack Public House $31 59 Timber Gastropub $21 60 True Legends Grill $21 61 Twigs Bistro and Martini Bar Downtown, North, South, Valley $21 62

Asian Nudo Ramen House Downtown, North

$21

Barbecue JJ’s Tap and Smokehouse Longhorn BBQ Valley, Airway Heights

PRICE PAGE

$31

$21

Bistro Ambrosia Bistro and Wine Bar Bistro on Spruce The Bluebird. A Midtown Eatery. Collective Kitchen CorkHouse Wiley’s Downtown Bistro

$31 36 $31 38 $31 39 $21 43 $31 43 $31 63

European Melting Pot Sante Restaurant & Charcuterie The White House Grill

$31 $31 $21

50 57 63

$31

European Inspired Vine & Olive Eatery and Wine Bar

French Fleur de Sel

PRICE PAGE

Europa Restaurant Italia Trattoria Mamma Mia’s Martino Tuscan Grill Tito’s Italian Grill & Wine Shop Tomato Street Downtown, North Uva Italian

$31 $31 $21 $31 $21

45 47 49 50 60

$21 $21

61 62

Northwest Beverly’s Cascadia Public House Chinook Steak, Pasta & Spirits at The Coeur d’Alene Casino Clover Dockside Luna The Oval Office Ruins Seasons of Coeur d’Alene Sweetgrass Cafe at The Coeur d’Alene Casino Wandering Table Wild Sage Bistro

$31 38 $21 39 $31 42 $31 42 $31 44 $31 49 $31 53 $31 56 $31 57 $21 59 $31 63 $31 63

Fusion Pizza Fire Artisan Pizza and Seafood Inland Pacific Kitchen

$21 $31

45 46

$21 $31 $21 $21 $21 $21 $31 $21

37 46 46 50 53 54 54 55

$21

$31

$21

Gastropub Backyard Public House Hills’ Restaurant Iron Goat Tap Room and Kitchen Manito Tap House Palouse Bar and Grill Prohibition Gastro Pub Remedy Kitchen & Tavern Republic Kitchen + Taphouse

German Das Stein Haus

International 315 Martinis & Tapas

Irish O’Doherty’s Irish Grille

The Boiler Room Republic Pi

$21 $21

39 55

$31 $31 $21

36 37 39

$21

Seafood Anthony’s at Coeur d’Alene Anthony’s at Spokane Falls Bonefish Grill

Southwestern Tortilla Union Southwest Grill

Steakhouse Barrel Steak & Seafood Cedars Floating Restaurant Clinkerdagger Grille from Ipanema MAX at Mirabeau Spencer’s for Steaks & Chops

$31 38 $31 40 $31 42 $31 46 $31 50 $31 58

Thai Linnie’s Thai Thai Bamboo Coeur d’Alene, North, South, Valley

$21

INLANDER RESTAURANT WEEK 2018 35

Our food is your next big craving

1898 PUBLIC HOUSE

315 MARTINIS AND TAPAS

Classic foods with a fresh twist, using the finest ingredients.

Handcrafted martinis and small plates at the historic Greenbriar Inn.

NORTH SPOKANE

AMERICAN

FIRST COURSE Crab & Artichoke Bruschetta Topped with lemon garlic aioli

Wild Mushroom & Brie White truffle oil Winter Spinach Salad Brown-sugar peppered bacon, toasted cashews, warm breaded goat cheese, shaved red onion and mustard vinaigrette SECOND COURSE Honey Stung Fried Chicken Yukon mashed potatoes, rich chicken gravy, scratchmade buttermilk biscuit with honey butter Beef Bourguignon Sautéed tenderloin, caramelized onions, mushrooms tossed in rich cabernet demi-glace, served with truffle mashed potatoes and roasted Brussels sprouts Seafood Stuffed Pasta Shells Topped with rich lobster thermidor sauce, served with seasonal vegetables and toasted garlic bread THIRD COURSE Hazelnut Chocolate Tart Raspberry sauce, fresh raspberries Espresso Cheesecake Chocolate crumble crust, spiced whipped cream, chocolatecovered espresso bean House Carrot Cake Rich cream cheese frosting, orange zest

Award-Winning Cuisine

• GREAT FOOD • CATERING • FULL SERVICE BAR • FAMOUS BURGERS •

Join us for Restaurant Week!

(509) 466-2121

RESERVATIONS RECOMMENDED

Creamy Chicken Dumpling Soup Roasted chicken pieces in a home-style creamy broth, scallions, fennel and miniature dumplings Hawaiian Jumbo Seared Shrimp Salad Butterflied shrimp on a bed of mixed greens and mango puree, garnished with a coconut pineapple slaw SECOND COURSE Almond Trout Pan-fried almond-crumb-coated trout, served with wild rice pilaf and broccolini Osso Bucco Browned pork shank in a white wine hunter sauce with wild mushroom and rosemary polenta and roasted winter squash medley Baked Pasta in a Bread Bowl Garlic bread bowl filled with bird’s nest pasta, Italian sausage and house-made hearty marinara, topped with a three-cheese blend and baked to perfection THIRD COURSE Broken Berry Cheesecake Deconstructed blackberry and blueberry cheesecake with almond cream

(208) 667-9660

RESERVATIONS RECOMMENDED

2010 W. Waikiki Rd. Open Mon,Tue,Wed,Thu,Fri,Sat, Sun

315 E. Wallace Ave. Open Tue,Wed,Thu,Fri, Sat

AMBROSIA BISTRO & WINE BAR

ANTHONY’S AT COEUR D’ALENE

Great food, fine wine and special friends... What else is there?

Located in Riverstone, Anthony’s features a scenic waterfront setting.

SPOKANE VALLEY

BISTRO

COEUR D’ALENE

FIRST COURSE Albondigas Soup Traditional Mexican meatball soup loaded with vegetables and full of flavor

FIRST COURSE Crispy Calamari With lemon aioli.

Roasted Sweet Potato Salad Roasted sweet potatoes with grilled corn, roasted chilis, scallions, spinach and cotija cheese tossed in a chipotle-honey vinaigrette

Anthony’s Award-Winning Clam Chowder

Red Chimichurri Salmon Grilled salmon marinated in red-pepper chimichurri, with quinoa maque choux and smoked-tomato beurre blanc Gochujang Gumbo An Asian twist on a Cajun favorite! Chicken, shrimp and andouille sausage cooked with bell pepper, onion and okra in a gochujang broth over sticky rice THIRD COURSE Ancho Brownie Spicy chocolate brownie with a jalapeño strawberry coulis

FIRST COURSE Winter Fruit Salad With Blood Orange Dressing Fresh mixed greens with blood oranges, kumquat, Craisins, toasted almond slivers and shaved white cheddar dressed in blood orange vinaigrette |GF|V

DRINK LOCAL Huckleberry Hound Huckleberry vodka, fresh juiced grapefruit, huckleberry honey and orange bitters by Coeur d’Alene Bitters $9

SECOND COURSE Lamb Osso Bucco Slow-braised lamb shank served with tomato-saffron risotto and lamb jus

COURSES $

Peach and Apple Crisp Crepes Caramelized and buttery crisp cobbler wrapped in our housemade orange crepes, topped with creme fraiche

Spicy Korean Pork Taquitos Slow-cooked Korean spiced pork and cheese, wrapped and deep fried, and served with a caramelized pear and soy dipping sauce

INTERNATIONAL CUISINE

French Truffles Three housemade chocolate truffles rolled in an assortment of confections

DRINK LOCAL Iron Goat Brewing Goatmeal Stout. $7

Live Music • Vibrant Bar • Fireplace Lounge 209 Lakeside 208.664.8008 SEASONSOFCDA.COM

COEUR D’ALENE

Blood Orange Crema Catalana Spanish-style burnt cream flavored with blood orange Ice Cream Pie Bourbon ice cream with caramelized bananas and pecans in a Nilla-wafer crust topped with shaved chocolate, caramel sauce, candied pecans and whipped cream

SEAFOOD

Classic Caesar Salad SECOND COURSE Wild Alaska Silver Salmon Roasted on an alder plank, glazed with melting leeks and served over our golden russet potato gratin oven-baked until golden with a ribbon of sweet potatoes and Gruyere cheese. Steak and Prawns Double R Ranch flank steak spice-rubbed and grilled to your liking with chipotle-lime butter paired with chargrilled prawns. Finished with cranberry-lime relish. Patagonia Shrimp Marinara Wild Atlantic Patagonia pink shrimp and caramelized garlic in fresh basil marinara on angel hair pasta. THIRD COURSE Anthony’s Burnt Cream Our traditional silky, rich, vanilla burnt cream with a caramelized sugar crust topping. Olympic Mountain Chocolate Chip Cherry Ice Cream Key Lime Pie Light, tart, smooth and creamy, baked in a graham cracker crust.

DRINK LOCAL Spiked Cranberry Lemonade Cranberry sauce paired with our homemade lemonade “spiked” with Dry Fly vodka. $7.50

DRINK LOCAL Ambrosia Bistro Red Custom blend created by the owner and bottled by Arbor Crest. Dark fruits and fine tannins, with hints of cherry and leather. $9 glass

(509) 928-3222

801 N. MONROE | 509.328.8911 36 INLANDER RESTAURANT WEEK 2018

9211 E. Montgomery Open Mon,Tue,Wed,Thu,Fri,Sat

RESERVATIONS RECOMMENDED

(208) 664-4665 1926 W. Riverstone Dr. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

RESERVATIONS RECOMMENDED

ANTHONY’S AT SPOKANE FALLS

BACKYARD PUBLIC HOUSE

Located in downtown, overlooking the Spokane River and upper falls.

Gastropub serving upscale pub fare.

DOWNTOWN SPOKANE

SEAFOOD

FIRST COURSE Crispy Calamari With lemon aioli.

Classic Caesar Salad Anthony’s Award-Winning Clam Chowder SECOND COURSE Wild Alaska Silver Salmon Roasted on an alder plank, glazed with melting leeks and served over our golden russet potato gratin oven-baked until golden with a ribbon of sweet potatoes and Gruyere cheese. Steak and Prawns Double R Ranch flank steak spice-rubbed and grilled to your liking with chipotle-lime butter paired with chargrilled prawns. Finished with cranberry-lime relish. Patagonia Shrimp Marinara Wild Atlantic Patagonia pink shrimp and caramelized garlic in fresh basil marinara on angel hair pasta. THIRD COURSE Anthony’s Burnt Cream Our traditional silky, rich, vanilla burnt cream with a caramelized sugar crust topping.

DOWNTOWN SPOKANE

GASTROPUB

FIRST COURSE Almond Caesar Salad Caesar salad mix tossed in house Caesar dressing and finished with toasted almonds.

Soft Pretzels Handmade soft pretzels served with Backyard’s signature cheese sauce. Iron Goat Oatmeal Stout Beef Stew Hearty beef stew made with Iron Goat’s Oatmeal Stout. SECOND COURSE Backyard Burger Northwest beef patty, American cheese, lettuce, tomato, caramelized onions and mayonnaise, served with fries. Chicken Philly Diced grilled chicken breast, peppers and onions, chopped bacon, mayonnaise, served on a toasted hoagie and smothered in housemade cheese sauce. Pulled Pork Sliders House pulled pork, served with a mango slaw set on locally sourced slider buns.

Key Lime Pie Light, tart, smooth and creamy, baked in a graham cracker crust.

Tortoni Vanilla bean ice cream, amaretto drizzle, served with shaved almonds, chocolate and chopped maraschino cherries.

DRINK LOCAL Spiked Cranberry Lemonade Cranberry sauce paired with our homemade lemonade “spiked” with Dry Fly vodka. $7.50

No Bake Cheesecake Housemade no-bake cheesecake with a blood orange compote.

(509) 328-9009

(509) 822-7338

DRINK LOCAL Iron Goat Brewing Brick and Steel IPA. $6

RESERVATIONS RECOMMENDED

510 N. Lincoln St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

1811 W. Broadway Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

BARDENAY

BARLOWS AT LIBERTY LAKE

Bardenay specializes in handcrafted cocktails and Northwest cuisine.

Family oriented serving breakfast, lunch and dinner with full lounge.

AMERICAN

One plate at a time.

THIRD COURSE Churros Cinnamon sugar churros with brown-sugar bourbon cream cheese.

Olympic Mountain Chocolate Chip Cherry Ice Cream

COEUR D’ALENE

Thoughtfully sourced food, fine cocktails, gracious hospitality.

FIRST COURSE Charcuterie Plate Meat and cheese selection served with chili-jam and crostini. Molasses-Garlic Wings Flash-fried chicken wings with a savory garlic-molasses sauce. Arepas Grilled corn fritters with black beans and queso fresco. |V SECOND COURSE Fig-Balsamic Pork Tenderloin Grilled pork tenderloin medallions with a figbalsamic reduction. Served with roasted Yukon Gold potatoes.

Manicotti Manicotti pasta stuffed with Italian sausage and ricotta cheese, baked with housemade tomato sauce and finished with Parmesan cheese. Chicken Pad Thai Chicken breast and rice noodles sauteed in a spicy tamarind sauce, garnished with cabbage, carrots and peanuts. **Contains shellfish |GF THIRD COURSE Dessert Selection Choose from a rotating list of desserts made by our in-house pastry chef. Insomniac Buttershots, amaretto, Godiva chocolate liqueur and house-brewed cold press coffee, shaken and served up with a splash of heavy cream. Chocolate Martini Godiva, Stoli vanilla vodka shaken and served up with a cocoa rim.

DRINK LOCAL Ginger Rum Cocktail Bardenay ginger rum, triple sec, fresh-pressed lemon sour and vanilla, shaken and served up with a ginger-sugar rim and an orange twist. $7

LIBERTY LAKE

AMERICAN

FIRST COURSE Mahi Mahi Tacos Fresh mahi on housemade slaw topped with chipotle aioli, lime, fresh mango salsa, served on corn tortillas. |GF Citrus Spinach Salad Sliced mandarin oranges, feta cheese, dried cranberries, red onion, house-roasted sweet and spicy pecans on a fresh bed of baby spinach and tossed in spicy citrus vinaigrette.

Classic Caesar Salad Fresh chopped romaine tossed in Caesar dressing and topped with Parmesan cheese and housemade croutons. SECOND COURSE Cajun Fetuccini German sausage, chicken and prawns with peppers, onions, and spicy Cajun sauce served with garlic bread and topped with Parmesan cheese. Homemade Meatloaf Old world meatloaf made from scratch and served with mashed potatoes and seasonal vegetables topped with brown gravy. Handcut Beef Stroganoff Local choice sirloin steak sauteed with mushrooms, onions, and garlic in a rich beef sauce topped with creme fraiche over egg noodles. THIRD COURSE Homemade Brownie Ala Mode Decadent fudge brownie drizzled with chocolate sauce and served with a scoop of vanilla ice cream. New York Cheesecake Classic New York-style cheesecake topped with housemade strawberry compote and a dash of whipped cream. Sticky Toffee Pudding Cake Rich toffee cake drizzled in chocolate sauce and caramel and a dash of whipped cream.

DRINK LOCAL No-Li Brewhouse Amber Ale $4.50

(208) 765-1540

(509) 924-1446

1710 W. Riverstone Dr. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

1428 N. Liberty Lake Rd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

RESERVATIONS RECOMMENDED

www.cloverspokane.com 509.487.2937 913 E Sharp Ave, Spokane | INLANDER RESTAURANT WEEK 2018 37

BARREL STEAK & SEAFOOD

BEVERLY’S

Locally owned neighborhood steak and seafood house.

Incredible views, five-star cuisine and distinctive Northwest flavors.

NORTH SPOKANE

STEAKHOUSE

FIRST COURSE Black and Blue Steak Bites Blackened medium-rare steak bites topped with blue-cheese crumbles and sauce.

Prime Rib Croquettes Our house-roasted prime rib with fresh herbs, vegetables, and sourdough bread, encased in a crunchy golden shell. Served with cranberry horseradish sauce. Coconut Prawns Coconut and panko encrusted prawns, deep fried to perfection and served with sweet chili aioli.

Dining

DISTILLED

The Nation’s First Restaurant Distillery On the Pond in Riverstone 1710 W Riverstone Dr Coeur d’Alene, ID 83814 (208) 765-1540 Boise / Eagle / Coeur d’Alene // bardenay.com

SECOND COURSE Seafood Paella Cajun-seasoned prawns, clams, crab, chicken and chorizo sauteed with vegetables and tossed with Arborio rice. Parmesan Crusted Top Sirloin 8 oz hand-cut center top sirloin, crusted in Parmesan and seared to perfection. Served with our Yukon Gold three-cheese mashed potatoes. Capellini Carbonara Angel hair pasta tossed with pancetta and peas in a romano and Parmesan cheese cream sauce. THIRD COURSE Mixed Berry Cheesecake Housemade cheesecake with a graham cracker crust topped with mixed berry compote. Dutch Apple Pie Perfectly cooked apples and housemade filling with a crumble topping. Thin Mint Martini Svedka vodka, creme de menthe, and Godiva chocolate liquor topped with a dollop of whipped cream and crushed thin mint cookies.

DRINK LOCAL No-Li Brewhouse Born and Raised IPA $5

(509) 467-5490

RESERVATIONS RECOMMENDED

COEUR D’ALENE

DRINK LOCAL Coeur d’Alene Cellars “Mo” Mourvèdre $54 / bottle

(208) 765-2300

RESERVATIONS RECOMMENDED

6404 N. Wall St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

115 S. Second St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

BISTRO ON SPRUCE

BLACKBIRD TAVERN + KITCHEN

Quaint midtown bistro, well-selected wine list, cozy fireplace, NW fresh cuisine.

Offering locally minded, elevated gastropub fare.

COEUR D’ALENE

BISTRO

DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Idaho Sushi Roll Smoked sockeye salmon, julienned sweet potato, cream cheese and asparagus, sushi wrapped, served tempura-fried with chili berry coulis

FIRST COURSE Darkwing Duck Crispy fried duck wings | sweet and spicy glaze | celery grape slaw |GF|DF

Tempura Calamari Tempura fried calamari with piquillo pepper remoulade sauce

Andouille Chili Fire roasted andouille | chili broth | cornbread | bean salad | creme fraiche

Bistro Won-Taco Spicy citrus-hoisin marinated pork, shredded cabbage, red onion, radish, and cilantro with sriracha aioli in a crisp wonton ‘taco’ shell SECOND COURSE Arabian Spiced Pork Tenderloin Arabian spice rubbed, seared pork tenderloin topped with brandy macerated figs and red wine demi-glace over red curry-coconut lentils

Seared Sea Scallops Cast iron pan-seared sea scallops topped with roasted jalapeño-bourbon cream sauce on smoked gouda potato pave with bacon-corn succotash

Bistro Beef Black pepper sea salt marinated beef shoulder tenderloin, Bistro bleu cheese cream sauce, garlic herb whipped potatoes and chef’s fresh vegetables

THIRD COURSE Bread Pudding Ginger bread | caramelized pear | walnut ice cream | creme anglaise

THIRD COURSE Huckleberry Creme Brulee Classic creme brulee studded with local huckleberries Fruit Crisp Freshly baked pears, apples, and spices topped with oatmeal crisp and house ice cream Chocolate Salted Caramel Cheesecake Dark chocolate and salted caramel swirled cheesecake on an Oreo cookie crust

Get In My Belly Moo shu pork belly | kale kimchi | pancake

Ice Cream or Sorbet Rotating flavors Doughnuts Apple-curry doughnuts | vadouvan caramel

DRINK LOCAL Colville Mule Made with single malt vodka from Colville’s Dominion Distillery. $9

DRINK LOCAL Mad Bomber Brewing $6 pints

(208) 664-1774 1710 N. 4th St. Open Mon,Tue,Wed,Thu,Fri,Sat

38 INLANDER RESTAURANT WEEK 2018

NORTHWEST CUISINE

RESERVATIONS RECOMMENDED

(509) 381-2473 905 N. Washington St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

THE BLUEBIRD. A MIDTOWN EATERY.

THE BOILER ROOM

Cozy neighborhood bistro with a passion to prepare and serve great food.

Five Mile’s wood-fired kitchen and tap house.

COEUR D’ALENE

BISTRO

FIRST COURSE Soup or Butter Lettuce Salad Choice of Soup of the Day or one of our new menu items - locally grown Coeur Greens butter lettuce salad with warmed bacon mustard vinaigrette, candied walnuts and tomatoes. Seasonal Scallop There are just to many delicious ways to cook scallops. Ask your server for details on the current scallop offering. Mediterranean Octopus Braised octopus, grilled romaine hearts, olive tapenade, tomatoes, feta and balsamic vinaigrette. SECOND COURSE Northwest Bouillabaisse Halibut, clams, mussels and shrimp simmered in a rich tomato broth. A menu favorite from the start. Braised Pork Shank Jalapeño cheddar polenta cake, corn salsa, avocado, cotija cheese and tomato lime chili sauce.

NORTH SPOKANE

PIZZA

FIRST COURSE Mediterranean Bruschetta Toasted baguette sliced with fig jam, prosciutto, goat cheese and arugula. Stuffed Pork Tenderloin Four slices of mushroom-stuffed pork tenderloin with a pork and red wine jus lie. Tomato Basil Soup Boiler Room’s signature creamy tomato basil soup garnished with simple pesto and shredded parmesan |GF

SECOND COURSE Margherita Pizza Pomodoro sauce, cherry tomatoes, fresh mozzarella and finished with basil |V Carnivore Pizza Pomodoro sauce, pepperoni, Kansas City bacon, prosciutto, prime rib, house cheese blend and Parmesan.

Chilean Sea Bass Roasted cauliflower, caramelized shiitake mushrooms, charred green-onion pesto.

Black Pepper Chicken Pizza Black pepper sauce, chicken, red onions, crimini mushrooms, house cheese blend, topped with Parmesan and finished with mixed herbs.

THIRD COURSE Creme Brulee How can you go wrong with a creamy/crunchy serving of deliciousness?

THIRD COURSE Baked Housemade Butterfinger brownie warmed in our wood-fired oven with a Dry Fly Whiskey caramel sauce. Topped with whip cream. |V

Seasonal Cobbler Warm fruit topped with baked biscuit love and housemade ice cream... yes please.

Chilled Mixed berry compote served over your own personal housemade cheesecake with a graham cracker crust. |V

Chocolate Torte Simple. Elegant. Chocolate.

Torched Wood fired caramelized creme brûlée with blueberry ginger sauce. |V |GF

DRINK LOCAL Robert Karl Cellars Claret Hard to go wrong with a glass (or bottle) of wine from this classic Spokane producer. A rich blend of Merlot/Cab Franc/Petite Verdot/ Malbec. $11

DRINK LOCAL Iron Goat Brewing Paul’s Pale Ale. $6

(208) 665-3777

(509) 863-9213

816 N. Fourth St. Open Tue,Wed,Thu,Fri,Sat,Sun

6501 N. Cedar St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

RESERVATIONS RECOMMENDED

BONEFISH GRILL

CASCADIA PUBLIC HOUSE

Wood-fire grilled seafood and steaks in an upscale casual environment.

Sourcing regionally with an emphasis on sustainability for the future.

NORTH SPOKANE

SEAFOOD

NORTH SPOKANE

NORTHWEST CUISINE

Caprese Skewer The freshest mozzarella, basil, and heirloom cherry tomatoes, drizzled with a delicious housemade balsamic reduction |V|GF

Corn & Crab Chowder Bowl of corn chowder with lump crab meat and a hint of bacon

Vegan Roasted Beet Salad House-roasted Washington beets, candied walnuts, red onion, and strawberries over organic baby spinach, served with housemade balsamic dressing |GF |V |DF

THIRD COURSE New York Cheesecake New York-style cheesecake with choice of salted caramel, chocolate, or raspberry topping Key Lime Pie Housemade Key lime pie straight from Florida with fresh Key lime juice and a roasted pecan and graham cracker crust Crème Brûlée Housemade crème brûlée with burnt raw sugar, fresh raspberries and housemade whipped cream

DRINK LOCAL Old Fashioned 101 Dry Fly Bourbon 101 with Angostura bitters, simple syrup, orange, and Bordeaux cherry. $9

SECOND COURSE Culotte Steak Dip St. Helen’s hand-cut thinly sliced culotte steak, melted fontina cheese, topped with crispy onion straws and dressed with a housemade horseradish aioli. Served on a local Alpine Bakery hoagie with a savory au jus and seasoned fries

4750 N. Division St. Northtown Mall Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

RESERVATIONS RECOMMENDED

We’re here for you

Join us for Inlander Restaurant Week PHAD THAI NOODLES GOLDEN CASHEW NUT

Short Rib and Polenta Braised and slowly cooked to tender perfection, served on top of housemade creamy polenta infused with Parmesan and aromatic herbs and spices. Topped with a red wine reduced mushroom demi-glace and garnished with parsley |GF Vegan BBQ Tofu Sandwich The one and only Small Planet Tofu sauteed in a smoky barbecue sauce on top of housemade creamy vegan slaw, topped with crispy onion straws. Served on a local Alpine Bakery bun with seasoned fries |V THIRD COURSE Chocolate Browine A simple yet delicious housemade vegan brownie served with a light and fluffy raspberry whip |GF|DF|V Root Beer Float Locally made Brain Freeze Creamery vanilla ice cream topped with Crater Lakes small-batch root beer |GF|V Cinnamon Bun Martini A sweet treat in a glass, rimmed with cinnamon and sugar and garnished with a cinnamon stick |V

DRINK LOCAL Iron Goat Brewery Rotator pint. $5

(509) 960-8978

303 W North River Dr. hotel-rl.com/park-spokane

Caesar Salad Romaine lettuce with housemade Caesar dressing, hand-cut croutons, and fresh shredded Parmesan cheese

Fish and Chips Three pieces of tempura-battered Alaskan cod, served with fries and Asian coleslaw

D A I LY

FIRST COURSE Hand-Rolled Pretzel Made from scratch daily, served with a velvety housemade stout beer cheese dressed with a rim of stone ground mustard |V

Lily’s Salmon Wood-fire grilled Atlantic salmon topped with steamed spinach, goat cheese, artichoke hearts, basil and lemon butter. Served with choice of fresh side. |GF

6AM-12AM

All 4 Locations Participating

FIRST COURSE House Salad Mixed spring lettuces with Kalamata olives, grape tomatoes, hearts of palm and pepitas, tossed in housemade citrus herb vinaigrette |GF|V|DF

SECOND COURSE Wagyu Burger Half-pound American Wagyu beef burger fully dressed with special sauce and aged cheddar on a toasted potato bun. Served with choice of fresh side.

SPOKANE AT THE PARK

(509) 321-7051 6314 N. Ash St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

RESERVATIONS RECOMMENDED

RED CURRY Dine ly Regular ! & Save

Join our Loyalty Club today! Sign up on our website is quick and easy.

Northside 5406 N Division St. 509.777.THAI (8424) East Valley 12722 E Sprague Ave. 509.444.THAI (8424)

South Hill 2926 E 29th Ave. 509.232.THAI (8424) Coeur d’Alene 2010 4th St. 208.667.THAI (8424)

thaibamboorestaurant.com

INLANDER RESTAURANT WEEK 2018 39

CASPER FRY

CEDARS FLOATING RESTAURANT

Southern-inspired menu and welcoming gathering place for family and friends

A unique floating restaurant, located on Lake Coeur d’Alene.

SOUTH SPOKANE

AMERICAN

FIRST COURSE Cracklins and Pepper Jelly Smoked and deep-fried pork belly cracklins, housemade pepper jelly. |DF|GF

Crawfish Étouffée Traditional Étouffée over fluffy white rice. Mango and Drunken Goat Cheese Salad Preserved mango, red wine drunk goat cheese, butter lettuce, and candied pepitas, tossed with a mimosa vinaigrette. |V|GF SECOND COURSE Chicken and Dumplings Slow-smoked chicken, herbed dumplings and mirepoix, simmered in a light roux, then Josper Oven baked in cast iron. Pimento Paneed Pork Loin Smoked and pimento cheese stuffed pork loin coated in bread crumbs, pan fried with dirty rice, and sweet corn cream sauce. Smokey Mushroom Stroganoff Wide egg noodles and roasted wild mushrooms tossed in a smoked mushroom and herb cream sauce, topped with pickled wild mushrooms and Parmesan cheese. |V

OPEN WEDNESDAY-SATURDAY FOR DINNER 4:30pm to Close HAPPY HOUR

3pm to 5pm

THIRD COURSE Ice Cream Sandwich Nate’s Blood Orange Creamsicle ice cream sandwiched between two Madeleine’s double-chocolate cookies. Carrot Cake Super moist housemade carrot cake, ginger orange cream cheese frosting, candied ginger, sliced almonds, creme anglaise. Bananas Foster Pecan flour fried bananas tossed in cinnamon sugar, vanilla ice cream, banana bread, bourbon pecan creme anglaise.

DRINK LOCAL Normandie Club Sous vide coconut bourbon, apple brandy, spiced almond Demerara, Skidmore Alchemy Bitters, Angostura, dried apple. $11

COEUR D’ALENE

STEAKHOUSE

FIRST COURSE Bruschetta Flatbread Grilled flatbread, roasted yellow and red tomatoes, garlic, shaved Parmesan, fresh basil and honey balsamic Seafood Bisque Creamy, smooth, highly seasoned, with Maine lobster, prawns and scallops Biergarten Steak Skewer Marinated in our Biergarten sauce, a tradition since 1965; grilled tenderloin medallions and fresh blue-cheese crumbles

SECOND COURSE Cedar Planled Salmon Our house specialty. Grilled salmon additionally seasoned on a cedar plank, fingerling garlic potatoes, winter seasonal vegetable medley and honey-chipotle sauce |GF Steak Oscar Filet tenderloin medallions, bearnaise sauce, butter-poached crab, roasted garlic Yukon mashed potatoes and fresh asparagus Seafood Risotto Grilled jumbo prawn and scallop skewer, creamy Parmesan risotto with king crab, fresh asparagus, roasted red tomatoes and parsley THIRD COURSE Mud Pie Oreo-cookie crust, espresso ice cream, Heath Bar crumbles, chocolate sauce, caramel sauce and fresh whipped cream Apple Streusel Cake Fresh-baked cinnamon apple cake with salted-caramel ice cream and fresh whipped cream Huckleberry Ice Cream Sundae Cascade huckleberry ice cream and huckleberry sauce

DRINK LOCAL Barrister Winery Rough Justice red blend. $45/bottle

NO RESERVATIONS

4237 CHENEY SPOKANE RD, SPOKANE (509) 624-4182

(509) 535-0536

(208) 664-2922 1514 S. Marina Dr. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

CENTRAL FOOD

CHAPS

Casual bistro with river and city views; also offering a $21 vegetarian menu.

Featuring comfort food inspired by American classics.

AMERICAN

FIRST COURSE Brie Brulee Flamed sea salt and brown sugar brie cheese on baguette |V

WEST SPOKANE

Baked Brie With pear brandy and maple syrup

Sausage Trio Lamb merguez, smoked andouille, sage-maple sausages, red wine braised sauerkraut |DF|GF

Stuffed Endive With Manchego cheese and saffron

Lobster Pasta Slipper lobster tail meat, tomato-tarragon cream sauce, handmade pasta, spinach, saffron butter Kalbi Ribs Korean-style cross-cut beef ribs, kimchee, cucumber salad, jasmine rice |GF|DF THIRD COURSE Chocolate Cake Three kinds of Guittard dark chocolate in layers of cake and frosting Pecan-Crusted Panna Cotta Vanilla cream custard with pecans and citrus marmalade |GF Rhubarb Sorbet Simple but perfect: rhubarb, water, sugar, orange |GF|DF

DRINK LOCAL Paper Airplane Dry Fly Straight Wheat Whiskey, Aperol, Nonino Quintessentia, lemon juice. $8

Harissa Lamb Blackberry demi-glace,chickpea mash, rainbow chard THIRD COURSE Trio of Pate a Choux Cream puff with diplomat cream, lemon coriander eclair with toasted meringue, coffee cardamom choux with toasted pistachio Brûlée Blueberry Marbled Cheesecake Chocolate Decadence with Raspberry Garnish

DRINK LOCAL Blackberry Sorbet Martini Featuring sorbet from The Scoop, Spokane’s small-batch ice cream shop. $9

509.448.0887 2013 E 29th Ave., Spokane RestaurantsSpokaneWa.com

40 INLANDER RESTAURANT WEEK 2018

RESERVATIONS RECOMMENDED

Hazelnut-Crusted Halibut Blanc Basmati rice, broccolini, sea salt, cracked black pepper

Call & Make Your Reservations Today!

1335 W. Summit Pkwy. Open Mon,Tue,Wed,Thu,Fri,Sat

SECOND COURSE Filet Mignon Medallions Smoked onion demi-glace, pancetta-wrapped asparagus, skin-on crushed red potato, garlic butter

NEW Small Plates on the Lunch and Dinner Menus!

(509) 315-8036

AMERICAN

FIRST COURSE Creole-style Shrimp Étouffée Shrimp Andouille in a southern roux

Roasted Cauliflower Tartine Country bread, capers, garlic, lemon, olive oil |DF|V

SECOND COURSE Vegan Mushroom Pasta Campanelle noodles, roasted mushrooms, creamy walnut sauce |V|DF

Mon-Thur 11AM till 9PM | Fri 11AM till 10PM Sat 11AM till 10PM | Sun 9AM till 8PM

RESERVATIONS RECOMMENDED

928 S. Perry St. Open Tue,Wed,Thu,Fri,Sat,Sun

DOWNTOWN SPOKANE

FULL BAR, BEER & WINE

RESERVATIONS RECOMMENDED

(509) 624-4182 4237 S. Cheney-Spokane Rd. Open Wed,Thu,Fri,Sat

INLANDER RESTAURANT WEEK 2018 41

CHARLEY’S GRILL & SPIRITS

CHINOOK STEAK PASTA & SPIRITS

Come for the food, stay for the atmosphere!

Warm hospitality, tranquil ambiance and superior cuisine.

DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Steamers Half pound of tender baby clams sauteed with zesty garlic, basil, white wine and butter, served with toast points

Classic Caesar Salad Fresh organic romaine tossed with our own Caesar dressing and housemade herbal croutons with grated Parmesan cheese Chipotle Chicken Wings Five chicken wings flash-fried and dusted with a smokey chipotle rub, served with celery sticks and jalapeño ranch dipping sauce SECOND COURSE USDA Top Sirloin 8 oz. top sirloin seasoned and charbroiled to perfection, basted with our housemade steak butter, served with roasted garlic Parmesan mashers and sauteed seasonal vegetables The Ultimate Stack A creative blend; our signature five-cheese mac and cheese stacked on Parmesan toast, topped with our stuffed meatloaf, drizzled with sweet chili sauce, served with sauteed seasonal vegetables Caribbean Chicken 8 oz. airline chicken breast baked and topped with our housemade mango chutney and fresh cilantro stacked on dirty rice, served with sauteed seasonal vegetables THIRD COURSE Seasonal Cheesecake A rich and creamy New York cheesecake topped with a mixed berry medley “Jamaican Me Crazy” Coffee Local roaster Tom Sawyer’s Jamaican Rum coffee brewed, topped with a scoop of vanilla bean ice cream and toasted coconut Lemon Meringue Pie Martini 360 Sorrento Lemon Vodka, 36 Madagascar Vanilla Vodka, simple syrup, sour and cream, shaken and served up

WORLEY

NORTHWEST CUISINE

FIRST COURSE Smoked Salmon Tartar Housemade pickles, cured egg yolk.

Northwest Salad Mixed greens tossed with Shaver Farm’s huckleberry honey vinaigrette, Washington apples, Oregon cheddar, huckleberries and toasted walnuts. Smoked Salmon Chowder Traditional creamy chowder made with house-smoked Nisqually salmon. SECOND COURSE Perch Provencal Pan-seared wild perch with mixed olives and tomato sauce with a braised leek and chickpea risotto. Crispy Duck Slow-cooked and crispy duck breast with wheat berry pilaf, butternut squash puree and cranberry chutney. Elk Burger Pecorino-Romano cheese, bacon, mushroom relish, bibb lettuce, crispy shallot, smoked truffle burger sauce. THIRD COURSE Huckleberries and Cream Huckleberry crumble, dried meringue, whipped cream cheese, huckleberry honey, ice cream, graham. Sweet Potato Cheesecake With bruleed marshmallow fluff, apple reduction. Shades of White “Candy Bar” Shortbread, white cheddar and mascarpone, white chocolate, white wine caramel, fleur de sel.

DRINK LOCAL Laughing Dog Brewing Uprooted Amber Ale. $4.75

DRINK LOCAL Local Craft Beer Featuring selections from No-Li Brewhouse, Paradise Creek, Coeur d’Alene Brewery and 12 String Brewing. $4.50

(509) 328-8911

(800) 523-2464

801 N. Monroe St. Open Mon,Tue,Wed,Thu,Fri,Sat

Coeur d’Alene Casino, 37914 S. Nukwalqw St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

CLINKERDAGGER

CLOVER

A Spokane tradition for over 43 years! Great cuisine with beautiful views.

Thoughtful food, fine cocktails, gracious hospitality.

DOWNTOWN SPOKANE

STEAKHOUSE

FIRST COURSE Broadway Pea Salad Water chestnuts, bacon, creamy pepper dressing |GF

Hearts of Romaine Caesar Caesar dressing, olive oil croutons, Asiago cheese New England Clam Chowder Creamy housemade chowder with bacon bread crumbs SECOND COURSE Oven-Roasted Chicken Dijon Asiago, panko, mashed Yukon potatoes, and wilted spinach with bacon bread crumbs

Neighborhood Fine Dining

Fresh Oven-Roasted Salmon Honey-glazed, peppercorn-crusted salmon finished with dill, beurre blanc and pickled red onion |GF Rock Salt Roasted Prime Rib Garlic-herb rub, slow roasted all day under a mountain of rock salt and finished in high heat for a superior crust THIRD COURSE Burnt Creme Our signature dessert. Rich vanilla custard, caramelized sugar crust, fresh berries, whipped cream Key Lime Pie Housemade with Nellie and Joe’s famous Key West lime juice, graham cracker crust Amaretto Chocolate Mousse Decadent chocolate mousse topped with whipped cream

DRINK LOCAL No-Li Brewery Seasonal brew $5.95

! 5620 S. Perry • 448-2383 • lunaspokane.com 42 INLANDER RESTAURANT WEEK 2018

(509) 328-5965 621 W. Mallon St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

DOWNTOWN SPOKANE

RESERVATIONS RECOMMENDED

NORTHWEST CUISINE

FIRST COURSE Caesar Salad Romaine lettuce, Pecorino-Romano, housemade croutons, Caesar dressing Clover Salad Mixed greens, Pecorino-Romano, spiced candied pecans, citrus vinaigrette |GF Cream of Mushroom Soup Chevre and wild mushroom duxelles, truffle creme fraiche

SECOND COURSE Wild Mushroom and Winter Squash Chilaquiles Mole guajillo, green-tea black beans, chevre, Oaxaca and cotija cheese, caramelized onion, arugula, crisp corn tortilla, pickled avocado salsa |V Semolina Crusted Oregon Rockfish Truffled celery root and sweet potato puree, savory rye bread pudding with pancetta and kale, tart cherry-fennel compote, fried leek Grilled Kurobuta Pork Loin Pear and parsnip puree, roasted fingerling potatoes, braised Belgian endive, honey red-wine reduction THIRD COURSE Liz’s Chocolate Cheesecake Dark chocolate, chocolate wafer crust, candied cocoa nibs, white chocolate creme anglaise Caramel Apple Bread Pudding Brioche baked with vanilla custard and spiced apples, whipped cream, cinnamon caramel Lemon Chamomile Sorbet |GF|DF

RESERVATIONS RECOMMENDED

DRINK LOCAL Skidmore Golden Stonefly Dry Fly Vodka, Cocchi Americano, honey, lemon and Skidmore honey-ginger bitters. A slight twist on a Clover favorite created for Spokane’s Dry Fly Distilling by Kristy Gamble. We replaced the rhubarb bitters with a honey-ginger bitters, from homegrown local tonic maker, Skidmore Alchemy. A perfectly balanced drink that stands alone, or pairs perfectly with all of Clover’s Restaurant Week dishes! $10 (509) 487-2937 RESERVATIONS RECOMMENDED

913 E. Sharp Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

COLLECTIVE KITCHEN

CORKHOUSE

Casual family dining using scratch-made recipes and local ingredients.

Northwest casual focused on local ingredients and elevated comfort food.

COEUR D’ALENE

BISTRO

FIRST COURSE Caesar Salad Housemade dressing + croutons + Parmesan

Daily Soup Selection Three daily choices from crab chowder to vegan options |GF|V|DF Bacon Wrapped Figs Huckleberry + goat cheese + balsamic SECOND COURSE Adult Mac N Cheese 18-hour smoked beef brisket + four cheese béchamel + baby spinach Prawn Bucatini White wine lemon butter + onion + red bell peppers + garlic + baby spinach Pub Burger House ground + three cheese + fries THIRD COURSE Molten Brownie Vanilla bean ice cream + chocolate truffle + whipped cream Huckleberry Cobbler Vanilla bean ice cream + huckleberry sauce + whipped cream Chevre Cheesecake Soon to be world famous with huckleberry and whipped cream

DRINK LOCAL Radio Brewing Company Golden Age Lager $5

LIBERTY LAKE

BISTRO

FIRST COURSE Bacon Dip Cream cheese, caramelized onion, bacon, blue cheese, “to order” potato chips

Caprese Flat Bread Housemade dough, grilled and topped with extra virgin olive oil, fresh mozzarella, tomato, fresh basil and balsamic redux Hummus Plate Housemade roasted red pepper hummus, feta, cucumber, olives, cherry tomato, grilled pita, pine nuts, extra virgin olive oil and balsamic redux SECOND COURSE Housemade Pasta Fettuccine, seasonal vegetables and grilled chicken in a rich tomato and vodka sauce Chicken Enchiladas Two enchiladas stuffed with a blend of chicken, zucchini, yellow squash, spinach, quinoa and cotija cheese, simmered in our fire roasted pasilla cream |GF 6 oz sirloin steak Sirloin steak with onion jam and blue cheese, accompanied by sour cream mashers and seasonal vegetables THIRD COURSE Creme Brulee Vanilla custard with candied shell Street Doughnuts Doughnuts tossed in cinnamon sugar and served with caramel New York-Style Cheesecake Served with raspberry sauce, candied walnuts and mascarpone Chantilly

DRINK LOCAL Barrister Rough Justice Blended Washington red composed of cab, Syrah, cab franc and merlot. Fruit forward with soft tannins and varied spice notes $9

(208) 930-4762

RESERVATIONS RECOMMENDED

501 Sherman Ave. Open Mon,Tue,Wed,Thu,Fri,Sat

(509) 922-4210

RESERVATIONS RECOMMENDED

1400 N. Meadowwood Ln. Open Mon,Tue,Wed,Thu,Fri,Sat

DAS STEIN HAUS

50 TAPS

Spokane’s authentic German pub and eatery. NORTH SPOKANE

GERMAN

FIRST COURSE Bratwurst Handmade house sausage served with stone ground and Dijon mustard |GF

Pretzel Fresh baked, soft pretzel served hot with sweet stone ground mustard and creamy cheese sauce |V German Specialty Salad Mixed greens, beets, cucumber and German potato salad with balsamic dressing SECOND COURSE Rouladen Thinly sliced beef stuffed and rolled with bacon bits, red onion, pickle and German mustard, slowly cooked and served with home-made German spatzle and red cabbage

FULL BAR

GIFT CARDS

s e s r u o 3 C of Delicious

Cordon Bleu Pork tenderloin stuffed with prosciutto ham, ham and smoked Gouda cheese and then breaded and baked. Served on a bed of veal demi-glace home-fried potatoes and house vegetables Schweinebraten Tender, juicy, bone-in pork roast with peppercorn sauce, served with garlic mashed potatoes and house vegetables

Serving up the latest on the culinary scene since 1993

THIRD COURSE Apfel Strudel Thin pastry baked with apples, walnuts and raisins. Served hot with whipped cream Black Forest Cake Layered chocolate, cream, cherry cake German Chocolate Cake Cocktail Vodka, coconut rum, hazelnut liqueur

DRINK LOCAL Arbor Crest Cliff House Red A medium-bodied wine with layers of spicy oak, red currant, cedar and black raspberry flavors. $6

(509) 326-2214 1812 W. Francis Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

RESERVATIONS RECOMMENDED

SEE OUR LISTING FOR OUR FULL IRW MENU

BEST BEER BAR & PUB FOOD

@MANITOTAPHOUSE 3011 S. GRAND BLVD. | (509) 279-2671 MANITOTAPHOUSE.COM 11AM - 10PM SUN-THURS | 11AM - MIDNIGHT FRI & SAT

INLANDER RESTAURANT WEEK 2018 43

DOCKSIDE

DOWNRIVER GRILL

Casual dining on the water’s edge of Lake Coeur d’Alene.

Local. Seasonal. Fresh. Located in the cherished Audubon Park neighborhood.

COEUR D’ALENE

Come enjoy Coeur d’Alene’s

HOTTEST NEW RESTAURANT

NORTHWEST CUISINE

NORTH SPOKANE

AMERICAN

FIRST COURSE Oyster Half-Shell Trio Three different Washington Coast oysters on the half-shell with traditional accompaniments |GF|DF

FIRST COURSE Caesar Salad Romaine, grilled lemon, garlic confit, Parmesan crisp and Caesar dressing |GF

Smoked Salmon Crepes with Warm Shaved Fennel and Bacon Salad Filled with mild spiced cream cheese topped with Walla Walla black-walnut smoked salmon, and a shaved fennel salad with warm bacon vinaigrette

Fresh Garden Salad Mixed field greens, tomatoes, cucumber and Parmesan cheese |GF

Roasted Garlic and Chickpea Stuffed Mini-Pepper over Wilted Spinach Palouse-grown chickpeas mashed with roasted garlic and stuffed in mini-bell peppers, oven-roasted and served over wilted spinach, balsamic caramelized onion and drop peppers |GF|V|DF

SECOND COURSE Grilled Steelhead Parsnip puree, roasted root vegetables, fingerling potatoes and brown butter sage sauce |GF

SECOND COURSE Montana Grass Fed Braised Bison Montana bison braised with fresh herbs and red wine. Accompanied by baby carrots, sweet onion, celery, mushroom and potatoes in rich jus around horseradish mashed cauliflower Grilled Sturgeon Huckleberry Spinach Salad Grilled Idaho sturgeon atop baby spinach tossed with curried cashews, shaved red onion, blue cheese and Idaho huckleberries |GF Northwest Wild Mushroom Stuffed Tomato British Columbia hot house tomato stuffed with wild Northwest mushrooms, Washington lentils, and St. Maries wild rice with roasted fresh asparagus |V THIRD COURSE Pots de Creme Trio Chocolate and huckleberry pots de creme with creme brulee |GF

Pork Rillette Tarragon aioli and smoked tomato jam |DF

Grilled 8 oz Shoulder Tenderloin Carrot puree, pancetta and brussels sprout hash and rosemary demi-glace |GF Pan-Roasted Chicken Breast Piccata Sun-dried tomato polenta cake, garlic sauteed seasonal vegetables and blistered tomatoes THIRD COURSE Chocolate Almond Pot de Creme Rich chocolate custard, topped with sea salt |GF Creme Brulee Traditional vanilla custard topped with caramelized sugar, served with berry compote, whipped cream and mint |GF Sticky Toffee Pudding Mascarpone ice cream, bourbon caramel

DRINK LOCAL Robert Karl Cellars Claret $9.5

Poached Pear with Sorbet Champagne poached Washington pear with housemade huckleberry sorbet |DF|GF Dockside Cheesecake Housemade cheesecake served with Wild Idaho huckleberry or Walla Walla Klicker Farms strawberry sauce

Open Tues-Sat 2:30pm-10pm 2360 N Old Mill Loop, Riverstone, Cd’A martinotuscangrill.com • 208.930.1464

DRINK LOCAL Wheat Berry Smash Cocktail Dry Fly 100% Wheat whiskey, muddled berries, mint leaves, blackberry liqueur, lemon juice and lemonade topped with soda. $9 (208) 666-5799 RESERVATIONS RECOMMENDED

(509) 323-1600

Coeur d’Alene Resort, 115 S. 2nd St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

3315 W. Northwest Blvd. Open Tue,Wed,Thu,Fri,Sat,Sun

DURKIN’S LIQUOR BAR

EPIC

Swank diner, liquor bar and speakeasy serving fancy classics and craft cocktails.

A larger-than-life sports restaurant, offering upscale pub fare.

DOWNTOWN SPOKANE

AMERICAN

RUSTYMOOSESPOKANE.COM

44 INLANDER RESTAURANT WEEK 2018

Delicata Doughnuts Flash-fried delicata squash, red pepper flake spiced honey, toasted pepitas, lemon zest, whipped mascarpone. |V

Cous Cous Spinach Salad Herb balsamic vinaigrette, cous cous, spinach, tomato, craisins, cucumber |V|DF

Parsnip & Oca Root Salad Parsnip, oca root, Cara Cara orange segments, Kalamata and Castelvetrano olives, scallions, radicchio, lemon oil. |V|GF|DF

Broccoli Chicken Cakes Marinated shredded chicken, broccoli, cheddar jack cheese, served with pepper jack fondue

SECOND COURSE Elk Meatloaf Grilled hearty meatloaf, celery root, apple and smoked Gouda whipped potatoes, chipotle blackberry ketchup, micro green salad.

SECOND COURSE Cauliflower Shepherd’s Pie Cauliflower, onions, leeks, peas, carrots, herbs, cream sauce, sweet potatoes, Parmesan cheese |V

Sockeye Salmon Pan seared, confit fingerling potatoes, honey lavender beurré blanc. |GF

Smoked Pork and Shrimp Sandwich Hoagie roll, house-smoked pork loin, shrimp, garlic butter, horsey jalapeño slaw, pickled red onions, served with EPIC fries

Stuffed Angolotti Smoked cauliflower-filled hand-made pasta, carrot puree, pea shoot salad, orange segments. |V

Steak Wrap Shredded romaine lettuce, caramelized onions, bleu cheese crumbles, bell peppers, house-smoked blue cheese dressing, spinach flour tortilla, served with EPIC fries

Madeleine’s Double Chocolate Hazelnut Tart Whipped chocolates, brandy, orange zest, toasted hazelnuts, whipped cream quenelle.

W 9105 US 2 • SPOKANE WA • 747-5579

AMERICAN

FIRST COURSE Jalapeño Corn Chowder Cream based soup with potatoes, jalapeños, corn, celery, onions |V

Stout Float Chronic Porter Stout by Perry Street Brewing and Doma Roasting Company served with vanilla ice cream.

Featuring Steak and Wild Game

AIRWAY HEIGHTS

FIRST COURSE Pimento Cheese Arancini Rice balls filled with pimento cheese, coated in bread crumbs and fried, served with baby greens, Mama Lil’s coulis. |V

THIRD COURSE Banana Rum Layer Cake Rum-soaked banana cake, mascarpone cream, caramelized banana.

RUSTY MOOSE

RESERVATIONS RECOMMENDED

DRINK LOCAL Normandie Club Sous vide coconut bourbon, apple brandy, spiced almond Demerara, Skidmore Alchemy Bitters, Angostura, dried apple. $11

(509) 863-9501 415 W. Main Ave. Open Mon,Tue,Wed,Thu,Fri,Sat

RESERVATIONS RECOMMENDED

THIRD COURSE Rocky Road Brownie Toasted marshmallow, candied almonds, chocolate sauce Green Apple Tart Caramel ice cream, English toffee Peanut Butter Pie Dark chocolate, spiced peanuts, chocolate cookie crust

DRINK LOCAL Dry Fly Port Finished Old Fashioned $5.5

(509) 481-2122 Northern Quest Casino, 100 N. Hayford Rd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

EUROPA RESTAURANT

FIRE ARTISAN PIZZA & SEAFOOD

Featuring fresh pasta, pizza and pastries in a casual, cozy environment.

Artisan Pizza and Fresh Seafood.

DOWNTOWN SPOKANE

ITALIAN

DOWNTOWN SPOKANE

FUSION

FIRST COURSE Smoked Salmon Tortellini Fresh-made tortellini filled with house-smoked salmon, tossed in a lemon and butter sauce.

FIRST COURSE Mixed Crudo Italian-style raw fish; tuna, sea bass, kanpachi (greater amberjack) and salmon, topped with shiso leaf, capers, olive oil and sea salt |GF|DF

Lamb Meatballs Lamb meatballs baked in our marinara sauce with Parmesan cheese.

Salmon, Cream Cheese and Purple Rice Sandwich Topped with tobiko, green onion, drizzled with wasabi dressing |GF|DF

Caesar Salad Fresh romaine tossed with Caesar dressing, Parmesan cheese and housemade croutons; anchovies upon request. |V|GF

Spinach Salad Leafy greens and spinach tossed in raspberry vinaigrette with dried cranberries, candied pecans and Gorgonzola cheese. Dairy-free and vegetarian option without Gorgonzola cheese |GF

SECOND COURSE Beef Tenderloin Filet mignon with a Madeira wine demi-glace served with savory leek and bacon bread pudding. Lobster Carbonara Fresh-made fettuccini with lobster, peas, pancetta and parmesan cheese. Duck Breast Pan-seared duck breast with a port wine syrup, served with ratatouille risotto. |GF THIRD COURSE Peanut Butter Profiteroles Cream puffs filled with peanut-butter ice cream and drizzled with a rich chocolate fudge. |GF Lemon Lavendar Cheesecake Velvety lemon, marscapone cheesecake with lavender on a graham cracker crust. Dark Chocolate Turtle Torte Chocolate decadence cake and caramel mousse covered in a rich, dark chocolate ganache, drizzled with caramel sauce and topped with candied pecans. |GF

SECOND COURSE Greenhaüs Pizza Olive oil, roasted garlic, mozzarella-provolone mix, artichoke hearts, roasted red peppers, spinach, Kalamata olives, mushrooms, red onion, goat cheese, finished with cherry tomatoes and cracked black pepper. Vegetarian option without goat cheese Meat Pizza Red sauce, mozzarella-provolone mix, pepperoni, salami, Kansas City bacon and sausage

Bittersweet Chocolate Chip Cookie With vanilla ice cream Cider Float With vanilla ice cream

(509) 455-4051

(509) 413-1856

125 S. Wall Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

816 W. Sprague Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

FLEUR DE SEL

GILDED UNICORN

Casual, yet elegant, with a view of the valley.

Our food is fashioned of remembrance of nostalgic items with a modern twist. FRENCH

DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Crab Acras Antillais Caribbean-style fritters with rock crab served with a chili yogurt dipping sauce

FIRST COURSE Pea Salad Tillamook sharp cheddar, smoked bacon, sunflower seeds and green onions

Foie Gras Panna Cotta La Belle Farm Hudson Valley foie gras served with bacon jam and housemade brioche

Tomato Soup Smoked tomatoes, orange, rosemary and grilled cheese crouton

63 Degree Egg Salad Local EGA Farms egg cooked at 63 degree Celsius, served over a warm red cabbage gastrique and micro greens on a buckwheat blini and topped with a tarragon vinaigrette |V|GF

SECOND COURSE Frito Pie Corn chips piled with housemade chili, ranch cream, pickled jalapeños, sharp cheddar and green onion

SECOND COURSE Smoked Duck Breast Cured, house-smoked then cooked sous vide duck breast served over a fricassée of fennel, sun dried tomatoes and fingerling potatoes, finished with green peppercorns and balsamic demi-glace Coulibiac Wild Alaskan coho salmon baked in puff pastry with a duxelle of mushroom and spinach served with a lobster cream sauce Veal Gratinée “Franc comtoise” Thin 4 oz veal cutlet topped with smoked Black Forest ham, gratinée with a Mornay sauce and Comté cheese served with sweet glazed Brussels sprouts THIRD COURSE Petits Fours One bite size of each: chocolate caramel topped with fleur de sel, four spices cheesecake filled Parisian macaron and chocolate pecan givrettes |GF The Admiral Housemade orange sorbet served with a splash of Cointreau liquor and a coriander meringue |GF|DF Dark Velour on White Chocolate White chocolate mousse coated with a dark chocolate flocage velour, blackberry coulis |GF

Deviled Eggs Smoke infused yolks, chili maple sauce and applewood bacon |DF

Unicorn Mac n’ Cheese Cavatappi pasta tossed in three-cheese goodness and baked golden brown |V Cast Iron Pork Chop Honey and thyme brined chop, Gouda mac and cheese, maple mustard and bacon-braised kale THIRD COURSE Old Fashioned Warm orange coffee cake, housemade bourbon ice cream and cherry whipped cream Stout Chocolate Cake Cherry ganache, sour-cream ice cream and crisp cookie Beautiful Chocolate (Cocktail) Hot chocolate with brandy, orange brandy, chocolate bitters, whipped cream

DRINK LOCAL Berry Eclipse Cider brewed in Coeur d’Alene with an exciting mix of strawberry, blueberry and elderberry, combining for a smooth and crisp finish. $6

DRINK LOCAL Up North Honey Ginger Drop Up North Distillery (Post Falls) honey spirit, Dr. McGillicuddy’s vanilla and housemade ginger syrup. $6.50

(208) 777-7600 4365 Inverness Dr. Open Mon,Tue,Wed,Thu,Fri,Sat

RESERVATIONS RECOMMENDED

6314 N Ash Street • Spokane

THIRD COURSE Fresh Mango Sticky Rice Fresh mango, purple sticky rice and sweet coconut milk cream with toasted coconut

DRINK LOCAL Iron Goat Brewing Brick and Steel IPA. $4

POST FALLS

#wheresyourfoodfrom

Shrimp Tempura Roll Shrimp tempura, crab, avocado and cucumber, drizzled eel sauce, scallion

DRINK LOCAL Myropa Red Our custom red wine created for us by Coeur d’Alene Cellars. $9.50

RESERVATIONS RECOMMENDED

Sourcing everything regionally with an emphasis on sustainability for the future.

(509) 309-3698 110 S. Monroe St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

RESERVATIONS RECOMMENDED

MAKE IT A BEER DINNER! WITH JJ’S AND PERRY STREET BREWING PARTNERING UP, YOU WON’T WANT TO MISS WHAT’S ON OUR MENU! BBQ AND BEER, YOU CAN’T GO WRONG! 8801 N. INDIAN TRAIL RD. • JJSTAPANDSMOKEHOUSE.COM • 509.467.4267 INLANDER RESTAURANT WEEK 2018 45

GRILLE FROM IPANEMA

HILLS’ RESTAURANT

The Inland Northwest’s premier Brazilian churrasco steakhouse.

Delivering diverse, from-scratch cuisine in a casual setting for over 24 years!

COEUR D’ALENE

STEAKHOUSE

DOWNTOWN SPOKANE

GASTROPUB

FIRST COURSE Aipim Com Bacon A common ingredient in a tropical, Brazilian diet, traditionally cooked into Yuca fries

FIRST COURSE Kurobuta Pork Belly Marinated, braised, roasted then glazed. Served with a picante tomato marmalade.

Sopa de Fejao com Calabreza Savory black bean soup with Brazilian sausage

Ahi Tuna Tartar Beautiful ahi mixed with lime juice, apple, mint, pine nuts and spices. Served with fresh sesame crackers.

Pastel de Palmito Deep fried pot stickers filled with hearts of palm SECOND COURSE Full Churrasco Experience Gauchos serve our unlimited savory, mesquite-fired grilled meats plus hot, glazed pineapple and grilled vegetables from large skewers, and unlimited salad bar with fresh fruit, salads and hot side dishes Brazilian Marinated Shrimp Shrimp marinated in a flavorful Brazilian marinade and then cooked over a mesquite fired grill, served with two choices of salad and three choices of hot sides

Fresh Calamari That’s right...fresh. Amazing flavor and texture. Served with two great accompanying sauces. SECOND COURSE Flame Grilled Beef Shoulder Tender Tender beef with shiitake mushrooms, bacon and Gorgonzola butter. Served with garlic fries. Salmon Cake and Prawns with Lobster Sauce Alaskan salmon cake, Gulf Coast prawns and lobster sauce, served with rice pilaf.

Filet Mignon Skewer Fire-grilled filet mignon served with two choices of salad and three choices of hot sides

Tandoori Chicken Spicy marinated breast of chicken served with pineapple and mango chutney and rice pilaf.

THIRD COURSE Quindim Quindim is a popular Brazilian baked dessert made from sugar, eggs, and coconut - dense, intensely sweet and very addictive!

THIRD COURSE Huckleberry Ice Cream Local huckleberries and Madagascar vanilla beans make for one great ice cream. Served with a semi-sweet chocolate cookie.

Brigadeiro A famous Brazilian chocolate candy, the Brigadeiro is made from condensed milk, cocoa powder, butter and chocolate sprinkles

Grand Marnier Creme Brulee This orange liqueur-flavored creme brulee is served with candied orange and an almond and vanilla tuile cookie.

Mousse de Maracuja Mousse de Maracuja is made with a Brazilian delicacy, passion fruit

Chocolate Sin A rich flourless chocolate cake served with raspberry sauce and chantilly cream.

DRINK LOCAL Ipanema Black Our in-house signature Dark Brazilian Ale made locally by Mad Bomber Brewing. Likened to the authentic Brazilian beer Xingu, it has a hint of caramel, chocolate and burnt wood flavors. $6

DRINK LOCAL Dry Fly Spicy Bloody Mary Made from Chef David’s blend of rooftop-grown habanero, ghost chili and Thai peppers infused into Dry Fly’s amazing vodka. $6

(208) 676-1122

(509) 747-3946

RESERVATIONS RECOMMENDED

2330 N. Old Mill Loop Open Mon,Tue,Wed,Thu,Fri,Sat

401 W. Main Ave. Open Tue,Wed,Thu,Fri,Sat,Sun

INLAND PACIFIC KITCHEN

IRON GOAT TAP ROOM & KITCHEN

Progressive, chef-driven, open-concept kitchen with seasonally inspired menus.

A craft brewery and kitchen with an elevated culinary focus.

DOWNTOWN SPOKANE

FUSION

FIRST COURSE Roasted Cauliflower Blistered corn, spiced buttermilk

Roasted Yam Coconut laurel crèma, banana chip Smoked Borscht Cucumber, dill, crème fraîche, scallion SECOND COURSE Pork Loin Gratin, fennel, shallot braised kale, pomegranate molasses Chicken Leg Gratin, fennel, shallot braised kale, arugula pesto Charred Parsnip Gratin, fennel, shallot braised kale, orange reduction THIRD COURSE Smoked Vanilla Gelato Candied almonds Cheesecake Mousse Candied almonds, passion fruit pearls

DOWNTOWN SPOKANE

GASTROPUB

FIRST COURSE Cream of Mushroom and Swiss Soup Puree of mushroom and Swiss with truffle oil, fresh thyme and spent-grain toast |V|GF

Roasted Beet Salad Roasted beet salad with arugula, goat cheese, pistachio aillade and sour-beer gastrique |V|GF Arancini Fried risotto balls with prosciutto, romesco, grated Parmesan Reggiano and parsley SECOND COURSE Sweet Potato Curry Sweet potato curry with herbs, brown rice and coconut milk reduction |GF|V|DF Bratwurst and Pickles Housemade garlic and sage bratwurst, assorted house pickles and Goatmeal Stout mustard

Bread Pudding White chocolate curry, pomegranate

Spaghetti Carbonara Spaghetti Carbonara with English peas, pancetta, black pepper, Parmesan Reggiano and cured egg yolk

DRINK LOCAL Bridge to Manhattan Dry Fly Bourbon 101, smoked sweet vermouth, chocolate mole bitters. $14

THIRD COURSE Vanilla Creme Brulee Vanilla custard, soft peanut brittle and blackberry coulis |GF Goatmeal Stout Tiramisu Goatmeal Stout tiramisu with candied sugar and coca Beer Float French vanilla ice cream floated atop beer of your choice. Root beer also available.

DRINK LOCAL Paul’s Pale Ale American Pale Ale $5.50

Open Daily | Full Bar 818 W. Sprague Ave | 290-5763 9602 N Newport Hwy, | 467-0292 NudoRamen.com

46 INLANDER RESTAURANT WEEK 2018

(509) 464-6541 304 W. Pacific Ave. Open Wed,Thu,Fri,Sat

RESERVATIONS RECOMMENDED

(509) 474-0722 1302 W. Second Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

ITALIA TRATTORIA

JJ’S TAP & SMOKEHOUSE

A lively, regionally inspired Italian restaurant. The real magoo.

Family friendly, locally owned neighborhood BBQ Restaurant with 22 taps.

BROWNE’S ADDITION

ITALIAN

FIRST COURSE Duck Liver Mousse Pate Blackberry jelly, cornichons

Grilled Mackerel Smoked paprika aioli, pickled peppers, celery salad |GF

NORTH SPOKANE

BARBECUE

FIRST COURSE Perry St. Clams. 1/2 lb of fresh clams sautéed with PSB NW pale ale, butter, garlic, shallots, cherry tomatoes and De Leon’s chorizo. Served with garlic toast.

Potato Bacon Corn Chowder A cup of creamy potato bacon PSB corn chowder with smoked ham, served with a buttery dinner roll.

Italian Ricotta and Spinach Malfatti Crispy sage, brown butter, ParmigianoReggiano |V SECOND COURSE “Strata” Savory Bread Pudding Caramelized onions, butternut squash, Gruyere, broccoli, wild mushroom sauce |V Pan Seared Sole Salmon quenelle, creamy potato aligoté, Florentine spinach, leek fondant Grilled Pork Steak Creamy polenta, smoked tomato jam, salsa verde, grilled broccoli |GF THIRD COURSE Caprese Chocolate Torta Chocolate cake, pistachio ice cream |GF

Charbroiled Caesar Salad Fresh grilled romaine lettuce, parmesan cheese, Caesar dressing, house baked rye garlic croutons and a charbroiled lemon wedge. SECOND COURSE Smoked BBQ Beef Brisket Certified local Angus beef brisket, smoked low and slow for 12+ hrs. Served with PSB BBQ sauce, skillet baked cornbread topped with jalapeño honey butter and macaroni and cheese. |DF 1/2 Rack St. Louis Style BBQ Ribs Six meaty pork ribs smoked low and slow over NW apple wood. PSB BBQ sauce, fresh apple coleslaw and smoked BBQ beans. 8 oz Choice Top Sirloin Local Angus beef, topped with mushroom demi-glace, bleu cheese crumbles and crispy fried onions. Served with garlic mashed potatoes and grilled asparagus.

Italia Tiramisu Italian trifle, mascarpone, lady fingers, espresso Ice Cream Sundae Vanilla ice cream, housemade salted caramel and french chocolate sauce, walnuts |GF

SPOKANE’S ORIGINAL STEAKHOUSE NO PRETENSE, ALL PERFECTION.

THIRD COURSE Doma Chronic Coffee Sundae PSB Doma Chronic Coffee Nitro Porter with a scoop of vanilla ice cream, topped with a Dry Fly whiskey caramel sauce and crispy bacon bits.

DRINK LOCAL Alps Coffee Italian dark chocolate and hazelnut liqueur, local Roast House hot coffee, whipped cream. $10

German Chocolate Cake Fresh sliced German chocolate cake, made with a PSB Porter chocolate ganache sauce. (Try with Doma Porter) Scratch-Made Bread Pudding Bread pudding, served with a scoop of Tillamook French vanilla ice cream and fresh mint. (Try with PSB Fruit Sour)

DRINK LOCAL PSB of Your Choice Pint of any Perry St. craft beer only $5

(509) 459-6000

RESERVATIONS RECOMMENDED

(509) 467-4267

RESERVATIONS RECOMMENDED

144 S. Cannon St. Open Tue,Wed,Thu,Fri,Sat

8801 N. Indian Trail Rd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

LAGUNA CAFE

LANTERN TAP HOUSE

Casual environment, large wine and beer selection, craft made cocktails.

Home-style comfort food in a relaxed neighborhood atmosphere.

SOUTH SPOKANE

AMERICAN

SOUTH SPOKANE

AMERICAN

FIRST COURSE Seafood Crustini Creamy mix of crab and shrimp with a tangy kick atop crisp crustini, garnished with English cucumber, avocado and lemon.

FIRST COURSE Deep Fried Chili Mac A deep-fried mac and cheese ball covered in the Lantern Tap House’s signature pulled-pork chili

Classic Caesar Salad Fresh romaine, shaved Parmesan, housemade croutons, tossed lightly in our Caesar dressing.

Hummus Plate Pesto hummus, beet hummus and garlic hummus surrounded with cucumbers, tomatoes, carrots for multiple flavor combinations

Seaside Fries Medium cut potato, sea salt and a dusting of pecorino-Romano cheese. |V

Pub Poutine The Lantern’s fresh-cut pub fries covered in our new breakfast gravy topped with cheese curds

SECOND COURSE Three Little Pigs Gnocchi Small potato dumplings, light cream sauce. Pig #1: wild boar sausage; pig #2: bacon bits; pig #3: pork tenderloin, fresh herbs, mushrooms all diced, finished with Pecorino-Romano.

SECOND COURSE Fish and Chips The Lantern’s most popular item because of its fresh, in-house battered cod and hand-cut pub fries

Filet Mignon and Shrimp 3 oz. filet mignon, the most tender of steaks, topped with grilled shrimp and served with baked potato and fresh vegetables.

Cuban Ham marinated in orange juice, our classic pulled pork, Swiss cheese, mustard, pickles all pressed into one amazing sandwich

Marrakesh Express Slow-cooked braised tender lamb shoulder, savory Moroccan spices, rustic veggies served with basmati rice and dried apricots.

Beyond Burger The first of its kind in Spokane, the beyond burger is a vegan burger made out of pea protein, created to taste and look just like a traditional burger patty |V

THIRD COURSE Champagne Sorbet Sundae Start with a martini glass, add Brain Freeze Raspberry Sorbet, fresh raspberries, whipped cream and sprinkle with Pop Rocks. BAM!

THIRD COURSE Deep Fried Cheesecake Balls A flavorful raspberry cheesecake ball, deep fried and sprinkled with powdered sugar for the perfect way to end a meal

Flourless Dark Chocolate Cake ALL chocolate ALL the TIME, with fresh raspberries. Rich! |GF

Sour Orange Pie Our take on the key lime pie, but with an orange zest

St. Louis Gooey Butter Cake Chef Debbie is from St. Louis. Mom made this for her as a child. It’s from the 1930s when a St. Louis baker reversed proportions with his ingredients and “Gooey Butter Cake” was born.

DRINK LOCAL Bridge Press Cellars Evil Queen Sassy Washington red blend. $6 glass / $22 bottle or $10 off any bottle of Washington or Oregon wine

(509) 448-0887 2013 E. 29th Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

RESERVATIONS RECOMMENDED

SPENCER’S CAPTURES THE AURA YOU’D EXPECT FROM A CLASSIC, PURELY AUTHENTIC STEAKHOUSE. JOIN US IN DOWNTOWN SPOKANE, RIGHT ON THE RIVER, AND DELIGHT IN THE HIGHEST QUALITY, LOCALLY SOURCED, NATURAL STEAKS AND CHOPS. DINE AT SPOKANE’S ORIGINAL STEAKHOUSE FOR A DISTINCTIVELY MEMORABLE EXPERIENCE. SPENCERSFORSTEAK SAND CHO PS.COM 322 N. SPOK ANE FAL L S CO U RT, SPO K ANE , WA | 509.744.2372

CorkHouse Kitchen + Bar

After Dinner Drink Sometimes a meal is better ended with a good nightcap. A mix of Borghetti coffee liquor, Fernet, Kerry Gold Irish cream liquor and topped with shaved chocolate

DRINK LOCAL Iron Goat Brewing Rotating selection. $5

(509) 315-9531 1004 S. Perry St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

1400 N Meadowwood Ln | Liberty Lake | 922-4210 | corkhouse.net Like us on Facebook for upcoming events & daily specials!

INLANDER RESTAURANT WEEK 2018 47

LATAH BISTRO

LONGHORN BBQ

A quaint and comfortable bistro offering freshly prepared, regionally sourced food.

Longhorn has been serving BBQ in the Spokane and surrounding area for over 60 years.

SOUTH SPOKANE

AMERICAN

FIRST COURSE Bistro Salad Gorgonzola, figs, toasted almonds, balsamic vinaigrette

FIVE STAR DIVE BAR

Spinach Salad Goat cheese, pine nuts, warm caramel bacon dressing Roasted Beet Salad Butter lettuce, lentils, Point Reyes Blue, roasted shallots, maple vinaigrette SECOND COURSE Vegetable Cassoulet Lentils, butternut squash, kale, Brussels sprouts, Kopanisti, feta Island Sweet and Sour Jumbo Meatballs Grilled fresh pineapple and poblano peppers, yakisoba noodles Slow Braised Pork Ragout Roasted pork sausage, mashed Olsen Farm Yukon Gold potatoes, Parmesan crust THIRD COURSE Warm Seasonal Fresh Fruit Cobbler With vanilla ice cream

BARBECUE

FIRST COURSE Longhorn’s Famous German Sausage A taste of our German sausage served with your choice of sauce. |GF|DF Cowboy Dip Creamy artichoke and roasted jalapeño dip, served with corn chips. |GF Fried Pickles Hand-dipped, breaded and fried to a golden brown, served with our house ranch. |V SECOND COURSE Brisket Platter Our smokey brisket that has been barbecued for 13+ hours, drizzled with our Texas Bold BBQ sauce, served with your choice of sideboard. |GF|DF Fire Roasted Rib Eye 12 oz rib eye, grilled to your specifications. Drizzled with our Fire Roasted BBQ sauce and finished with sauteed bacon and cherry tomatoes. |GF|DF

Bucket O’Love A heap of tiny chocolate cakes Pumpkin Bread Pudding Cinnamon whipped cream, whiskey syrup

Longhorn Rib Platter All of our famous Longhorn ribs on one platter, including rib tips, St. Louis ribs and baby backs, served with our famous barbecue sauces and your choice of a sideboard. |GF|DF

DRINK LOCAL Robert Karl Claret $9

THIRD COURSE Mixed Berry Cobbler Mixed berries topped with a biscuit crust.

SPOKANE’S BEST BURGER The Backyard Burger

Cheesecake Home-style cheesecake topped with a raspberry and white chocolate drizzle. Brownie Bite Rich fudge brownie with a sprinkle of powdered sugar.

A JUICY NORTHWEST BEEF BURGER SMOTHERED IN AMERICAN CHEESE, CARAMELIZED ONIONS, TOPPED WITH BIBB LETUCE, TOMATO, AND MAYONNAISE ON A BRIOCHE BUN, AND SERVED WITH OUR SIGNATURE SIDE OF FRIES

1811 W. Broadway, Spokane, WA • 509-822-7338 Open 7 Days A Week www.backyardspokane.com

DRINK LOCAL No-Li Brewhouse One tap that is dedicated to Spokane’s most popular beer. $6.50

(509) 838-8338

RESERVATIONS RECOMMENDED

4241 Cheney-Spokane Rd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

LINNIE’S THAI CUISINE

Eat Better.

Created from scratch with the freshest ingredients with your health in mind.

See our complete IRW menus on our FB page.

Full Vegetarian/Vegan menu 21 Meat menu $31 $

DOWNTOWN SPOKANE

THAI

FIRST COURSE Egg Rolls Deep-fried delicious egg rolls. Choose between veggie or pork. Served with sweet chili sauce. |V|DF

Cream Cheese Wontons Finely chopped onions, bell peppers and cucumbers mixed into cream cheese, stuffed into a wonton wrapper and deep-fried. Served with sweet chilli sauce.

SPOKANE VALLEY

(509) 924-9600

2315 N. Argonne Rd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun WEST SPOKANE

(509) 838-8372

7611 W. Sunset Hwy. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

Thai Pork Dumplings Seasoned pork within an open-faced wonton, served crispy or steamed |DF SECOND COURSE Pra Rum Long Song Stir-fried chicken with spinach and topped with our delicious house peanut sauce. May substitute with tofu instead of chicken. |V Phad Thai Stir-fried rice noodles with egg, bean sprouts, onion and your choice of protein (chicken, beef, pork, tofu). Topped with peanuts and a lime. |GF Thai Fried Rice Your choice of protein (chicken, beef, pork, or tofu) stir-fried with egg, broccoli, cabbage, tomatoes, cucumbers, pineapple and seasoned rice. |GF THIRD COURSE Coconut Ice Cream with Black Rice Coconut ice cream topped with warm black rice, caramel and coconut milk. Thai Fried Bananas with Coconut Ice Cream Deep-fried Thai bananas served with coconut ice cream, caramel and coconut milk. Huckleberry Heaven Vodka, huckleberry syrup, cream and soda.

Click on the Everyone Eats tab on the Inlander Restaurant Week website to learn more about supporting Second Harvest.

DRINK LOCAL Twelve String Brewing Batch 201 IPA. $5

(509) 838-0626

EatCentralFood.com • (509) 315-8036

48 INLANDER RESTAURANT WEEK 2018

1301 W. Third Ave. Open Mon,Tue,Wed,Thu,Fri,Sat

RESERVATIONS RECOMMENDED

LUNA

MACKENZIE RIVER PIZZA, GRILL & PUB

Neighborhood fine dining, proudly supporting our local food community.

Menu features an incredible array of delectable dishes, always flavorful & fresh.

SOUTH SPOKANE

NORTHWEST CUISINE

FIRST COURSE Butternut Squash Bisque Finished with spiced pumpkin seeds |V|GF

Luna Salad Candied walnuts, Craisins, Gorgonzola, red onion, Luna vinaigrette |V|GF|DF

AMERICAN

FIRST COURSE House Salad Fresh greens, diced pears and crunchy Grape Nuts with your choice of dressing.

Salmon Charcuterie House-cured salmon lox, smoked salmon, salmon mousse, lemon-dill cream cheese, brioche crostinis

Caesar Salad Romaine, shredded Parmesan and seasoned croutons tossed in Caesar dressing. Anchovies by request.

SECOND COURSE Poached Prawns Paired with a butternut squash succotash, white bean puree, lemon oil, arugula |GF

Soup of the Day Signature soups made from scratch daily.

Crispy Pork Cutlet With roasted red potatoes, pickled apple, onion, sunflower shoots, sauerkraut reduction Farro Risotto With sauteed mushrooms, toasted almonds, arugula |DF|V|GF THIRD COURSE Petit Fours Chocolate truffle, madeleine, pistachio cherry biscuit, citrus kiss Limoncello Strawberry Sorbet Housemade and aged Limoncello and strawberry sorbet with strawberry compote. *Contains alcohol |GF Luna Chocolate Bar Milk crumble, aerated milk chocolate, toasted hazelnut, ganache, dark chocolate shell |GF

SECOND COURSE Baked Ziti Spicy Italian sausage, velvety blush sauce, basil-ricotta and penne, topped with mozzarella and Parmesan and baked to perfection. Chorizo Meatball Skillet Spicy chorizo meatballs baked in hearty ranchero sauce, topped with avocado sour cream, queso fresco, cilantro and an over-easy egg. Baja Fish Tacos Two flour tortillas with spicy grilled or breaded cod fillets, pineapple salsa, arugula and avocado sour cream. Served with blue tortilla chips and house salsa. THIRD COURSE Kentucky Bourbon Bites Bourbon-dipped pound cake deep-fried and dusted with powdered sugar. Served with caramel bourbon and raspberry dipping sauces. Mud Pie Coffee ice cream with almonds and fudge on a chocolate cookie crumble crust.

DRINK LOCAL Robert Karl Claret 2013 Red Wine, Horse Heaven Hills. $13

Mack Lovin’ Gooey chocolate chip cookies in a piping hot skillet with vanilla ice cream and chocolate sauce.

DRINK LOCAL No-Li Brewhouse Born & Raised IPA. $5

(509) 448-2383

RESERVATIONS RECOMMENDED

5620 S. Perry St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

MAMMA MIA’S The taste of true Southern Italy, made from scratch! NORTH SPOKANE

ITALIAN

FIRST COURSE Homemade Minestrone Soup Featuring handmade meatballs with acini di pepe pasta

House Salad Romaine lettuce with cucumbers, olives and fresh asiago. Served with your choice of dressing House Caesar Salad SECOND COURSE Ravioli Palooza Choose from homemade and fresh: Meat, cheese, chicken, portabella mushroom or seafood. Served with choice of sauce; Meat, marinara, alfredo, pomodori, garlic and olive oil, vodka or pesto Handmade Papa Joe’s Pasta Fresh egg noodles, served with your choice of sauce:Meat, marinara, alfredo, pomodori, garlic and olive oil, vodka or pesto

COEUR D’ALENE

(208) 772-5111

405 W. Canfield Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun NORTH SPOKANE

(509) 413-1043

9225 N. Nevada Open Mon,Tue,Wed,Thu,Fri,Sat,Sun SOUTH SPOKANE

(509) 315-9466

2910 E. 57th Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

Rigatoni Alla Vodka Made from scratch! Tomatoes, heavy cream, butter, garlic, parmesan and finished with vodka. THIRD COURSE Spumoni Ice Cream Jerry’s Handmade Tiramisu Jerry’s Homemade Cannoli

DRINK LOCAL Mamma Mia’s Backdoor Reserve A special blend of red wines, crafted locally by Barili Cellars especially for Mamma Mia’s. $7

(509) 467-7786 420 W. Francis Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

RESERVATIONS RECOMMENDED

the chefs INLANDER RESTAURANT WEEK 2018 49

MANITO TAP HOUSE

MARTINO TUSCAN GRILL

Industrial-chic tavern with sustainability ethos offering upscale pub grub.

Touching on all flavors throughout Italy; specializing in Tuscan cuisine.

SOUTH SPOKANE

GASTROPUB

FIRST COURSE Pork Rinds Fried pork skins, blue cheese powder, cayenne |GF Buffalo Cauliflower Buttermilk, buffalo sauce, cotija |GF|V

COEUR D’ALENE

ITALIAN

FIRST COURSE Pan Fried Calamari Calamari sauteed with garlic, chili flakes, white wine, and tomato |GF

Genovese Flatbread Pita bread baked with pesto, pears, and Gorgonzola cheese |V

Brisket Sliders Mesquite-smoked all natural brisket, brown sugar aioli, slaw SECOND COURSE Carne Asada Marinated ribeye cap, slaw, jalapeño jam, spicy sour cream, De Leon tortillas |GF Apple Wedge Baby iceberg, bacon, roasted walnuts, blue cheese, buttermilk dressing |GF

Goat Cheese Crostini Baked baguette topped with soft goat cheese and puttanesca sauce SECOND COURSE Pollo Al Foresta Grilled chicken flamed with Tuaca, wild mushrooms, garlic, rosemary, and finished with butter |GF Gnocchi Potato dumplings in a creamy roasted red pepper sauce

The Olmstead Sandwich Grilled chicken, bacon, stout aioli, fried jalapeño, pineapple, jack cheese, greens

Linguini Alla Checca Olive oil, garlic, fresh basil, and diced tomato in a light, zesty tomato sauce |GF|V|DF

THIRD COURSE Smore’s Brownie Sundae Chocolate ice cream, graham cracker, brownie, marshmallow brulee

THIRD COURSE Limoncello Tiramisu Lady fingers layered with a limoncello zabaglione

Bacon Bread Pudding Custard, vanilla ice cream

Panna Cotta Vanilla gelatin topped with an apple compote and a port wine reduction in a tuile cookie

Pave Chocolate torte, cayenne sorbet, cinnamon-vanilla caramel |GF

Hazelnut Chocolate Torte Almond, hazelnut, and walnut crumb crust filled with a chocolate ganache |GF

DRINK LOCAL Perry Street Brewing Juicy IPA. $6

DRINK LOCAL Mad Bomber Lonely Walk Brown Ale This brown ale showcases a complex grain bill with the hint of West Coast hop bitterness. $6

Join us for Restaurant Week HAPPY HOUR M-F 2PM-5PM

2808 E. 29TH AVE SPOKANE • 509-536-4745 SOUTHHILLGRILL.COM

(509) 279-2671

(208) 930-1464

3011 S. Grand Blvd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

2360 N. Old Mill Loop Open Tue,Wed,Thu,Fri,Sat

MAX AT MIRABEAU

MELTING POT

Spokane Valley’s award-winning restaurant and lounge.

Come together over artisan cheeses, savory entrees, and indulgent desserts.

SPOKANE VALLEY

STEAKHOUSE

FIRST COURSE Cougar Gold and Washington Apple Salad Organic spinach, golden beets, Cougar Gold cheese, honey lavender vinaigrette |GF

Butternut Squash Bisque Spiced pecans, taro root crisp, creme fraiche |GF Mediterranean Sea Scallop Oregano, tomato, capers, feta, lemon zest, garlic butter |GF SECOND COURSE Wasabi Miso Marinated “Butcher’s Cut” Steak Red miso, wasabi, rice vinegar, coconut sweet potatoes |GF Cioppino with Kalamata Olive Toast Prawns, king crab, scallops, clams, mussels, aromatic tomato broth Thai Tofu with Coconut Yellow Curry and Jasmine Rice Spicy seared firm tofu, lychee nuts, bamboo shoots, shiitake mushrooms, leeks, ginger, bean sprouts, red bell pepper, winter squash, mango puree, cilantro, lime |GF

DOWNTOWN SPOKANE

RESERVATIONS RECOMMENDED

EUROPEAN

FIRST COURSE Wisconsin Trio Cheese Fondue Fontina, Butterkäse and Gorgonzola cheeses, white wine, sherry and shallots Classic Alpine Cheese Fondue White wine and garlic with aged Gruyère, Raclette and fontina cheeses with fresh lemon juice and nutmeg. Green Goddess Cheddar Cheese Fondue Lager beer, garlic and our Green Goddess, with our cheddar and Swiss cheese blend and black pepper. SECOND COURSE California Baby salad greens, Roma tomatoes, candied pecans and Gorgonzola with raspberry black walnut vinaigrette. The Melting Pot House Romaine-iceberg mix, cheddar, egg, tomatoes, croutons with peppercorn ranch dressing or house dressing. Caesar Romaine lettuce, Parmesan cheese, croutons and Parmesan-encrusted pine nuts, tossed with Caesar dressing.

THIRD COURSE Chocolate Hazelnut Truffle Tartlette Chocolate hazelnut crust, hazelnut mousse, chocolate ganache, huckleberry nage, candied hazelnuts |GF

THIRD COURSE Meat Lover’s Filet mignon, Old Bay chicken, teriyaki-marinated sirloin, andouille sausage.

Peach and Huckleberry Cobbler Peaches, huckleberries, sweet spice, shortbread, vanilla ice cream |GF

The Coastal Sesame-crusted ahi tuna, Atlantic salmon, Pacific white shrimp, chef-selected ravioli.

Grand Marnier Creme Brulee Crisp sugar crust, dragee orange peel |GF

The Vegetarian Marinated tofu, asparagus, wild mushroom sacchetti, artichoke hearts, featured ravioli.

DRINK LOCAL Mirabeau Blues Pale Ale Exclusive MAX brew by Twelve String Brewing Company featuring Chinook, Summit and Willamette hops. $5.50 or $3.50 at Happy Hour!

* All items can be prepared Gluten Free. Vegan options available

DRINK LOCAL Bond’s Vesper Martini Three parts Dry Fly gin, one part Dry fly vodka and a splash of Lillet Blanc. Shaken and served icy cold with a lemon twist. $10

(509) 924-9000 1100 N. Sullivan Rd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

50 INLANDER RESTAURANT WEEK 2018

RESERVATIONS RECOMMENDED

(509) 926-8000 707 W. Main Ave., 2nd Floor Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

RESERVATIONS RECOMMENDED

Join us for Inlander Restaurant Week

Three Delicious Courses | $21 Dinner starting at 4pm

at Liberty Lake

1428 N. Liberty Lake Rd. | 509-924-1446

Everyone Eats

#IRWRaveReviews

Post to #IRWRaveReviews and Sysco will feed a family.

FEBRUARY 22 - MARCH 3 You can help Second Harvest feed local families by going out to dinner! During Inlander Restaurant Week, post your Rave Review with hashtag #IRWRaveReviews on Twitter, Instagram or Facebook.

For every #IRWRaveReviews post, Sysco will donate 5 meals to Second Harvest.

InlanderRestaurantWeek.com INLANDER RESTAURANT WEEK 2018 51

MORTY’S TAP & GRILLE

NUDO RAMEN HOUSE

Neighborhood sports bar and grill.

Best ramen house in Spokane.

SOUTH SPOKANE

AMERICAN

FIRST COURSE Morty’s Tots Potato fritters filled with our house cheese blend and seasonings, fried golden brown. Served with a smoky ranch dipping sauce.

Pea Salad Fresh sugar snap peas in a creamy dressing with tomatoes, bacon, onion and cheddar cheese. Bacon Bruschetta Crostinis Chopped fresh tomatoes with garlic, basil, olive oil and balsamic over a toasted baguette topped with Kansas City crispy bacon. SECOND COURSE Smothered Top Sirloin Sliced 8 oz. center-cut top sirloin smothered in caramelized onions and our housemade blue cheese sauce. Served with smashed red potatoes.

ASIAN

FIRST COURSE Crisp Salt and Basil Chicken Crisp chicken and crisp basil with sweet eel sauce toped with sesame seeds Pan-Fried String Beans Pan-fried string beans, fresh ginger garlic and sha cha sauce. Gluten-free option available |GF|V|DF Popcorn Shrimp Popcorn shrimp with sweet soy sauce, spicy mayo, topped with sliced jalapeño

Seafood Fettuccine Crab and prawns in our housemade Alfredo sauce tossed with fettuccine noodles and served with garlic bread.

SECOND COURSE Vegetable Ramen Fresh ramen noodles with broccoli, carrot, mushroom, baby bok choy, corn, in a soy sauce miso soup topped with green onion and cilantro. Gluten-free option available |GF|V|DF

Chicken Fried Steak Chicken fried steak and garlic mashed potatoes served with our housemade sausage gravy.

Ramen Burger Fresh Kobe beef patty, chicken or fried tofu, cheese, arugula and tonkatsu sauce served with ramen bun. Vegetarian option available

THIRD COURSE Ribbon Cake Chocolate and vanilla layer cake garnished with whipped cream and chocolate sauce.

Chicken Teriyaki Grilled chicken served with sweet teriyaki sauce, steamed broccoli and carrots. Vegetarian option available |V

Berry Sorbet Berry sorbet garnished with fresh berry compote. Vanilla Bourbon Float River City Vanilla Bourbon Beer with vanilla ice cream

THIRD COURSE Mochi Ice Cream Chocolate, vanilla, green tea, red bean, mango strawberry Sweet Rice Cake Rice cake with sweet milk

DRINK LOCAL River City Vanilla Bourbon Stout $5

Homemade Bittersweet Chocolate Chip Cookie

DRINK LOCAL Dry Fly Old Fashioned Dry Fly whiskey with bitters, fresh orange and maraschino cherries. $9

(509) 443-9123 5517 S. Regal St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

MULLIGAN’S BAR & GRILLE Modern cuisine with homestyle classics, in a family-dining atmosphere. COEUR D’ALENE

AMERICAN

FIRST COURSE House Salad Mixed green salad with dried cranberries, walnuts and feta cheese and huckleberry-ginger vinaigrette. |GF Lobster Bisque Rich housemade lobster bisque topped with creme fraiche. Crab Cake Seared crab and shrimp cake with hollandaise and chili oil.

DOWNTOWN SPOKANE

(509) 290-5763

818 W. Sprague Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun NORTH SPOKANE

(509) 467-0292

9602 N. Newport Hwy. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

SECOND COURSE Smoked Chicken and Rib Combo Spice-rubbed barbecue chicken paired with slow-smoked baby back ribs. Served with jalapeño macaroni and cheese, baked beans and coleslaw. Bistro Chicken Linguini pasta tossed in a white wine butter sauce with mushrooms, capers, artichoke hearts, onions and tomatoes, topped with grilled chicken. Finished with lemon, fresh basil and Parmesan cheese. Hickory Rubbed Salmon Sweet hickory-rubbed salmon topped with a huckleberry coulis, served with jasmine rice and seasonal vegetables. |GF

ips: ered dFi&shahnd&-cCuthFr ies Beer Batttter ed co In-House ba

e it’s fresh! popular item...becaus The Lantern’s most

THIRD COURSE White Chocolate Creme Brulee Essence of vanilla custard caramelized with raw sugar, finished with fresh berries and chocolate dipped gaufrette. |GF Chocolate Peanut Butter Mousse Layers of decadent chocolate and peanut butter mousse topped with fresh berries and mint. |GF Peach-Huckleberry Crisp Sweet peach-huckleberry filling topped with crisp cinnamon streusel, served with vanilla ice cream.

DRINK LOCAL Laughing Dog Brewing Huckleberry Cream Ale $4

make new ONES! Where friends meet &

ane 1004 S. PerRy St. Spok aphouse.com nt er nt 509.315.9531 • la

52 INLANDER RESTAURANT WEEK 2018

(208) 765-3200 506 W. Appleway Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

Local makes it better. Order the local option, now on all restaurant week menus. RESERVATIONS RECOMMENDED

O’DOHERTY’S IRISH GRILLE

THE OVAL OFFICE

Family-friendly pub in the heart of downtown Spokane!

A romantic restaurant that serves Northwest cuisine with a foreign flair.

DOWNTOWN SPOKANE

IRISH

POST FALLS

NORTHWEST CUISINE

FIRST COURSE Erin’s Irish Stew Beef and sausage stew simmered slow with hearty vegetables.

FIRST COURSE Petite Gorgonzola Lamb Burgers Served with our tangy red cabbage slaw.

Patty’s Scottish Egg A hard boiled egg wrapped in mild sausage and deep fried. Served with a Dijon mustard dipping sauce.

Moroccan Spinach Salad Fresh spinach, cranberries and candied walnuts. Tossed in cinnamon balsamic vinaigrette and topped with shaved Parmesan cheese.

Pick a Draft!!! A good start to every Irish meal! Pick your favorite from one of our 16 drafts including local and rotating handles!

Skinny Secretaries “Skinny” asparagus spears, grilled and tossed in our garlic lemon sauce.

SECOND COURSE Fish and Chips Alaskan fish fillet, dipped in our Guinness beer-batter and deep fried. Served with our famous O’Doherty’s french fries, tartar sauce and coleslaw!

SECOND COURSE Chicken Ravioli Chicken, pancetta, red onions and cheese-filled ravioli smothered in our delicious three-cheese cream sauce.

Bangers and Mash Traditional pork sausage boiled in Guinness and then grilled. Served atop a pile of mashed potatoes and steamed cabbage.

Parisian Steak Thinly cut of angus rib-eye, grilled and served with au jus. Served with homemade French-style onion rings and fries.

Hooligan & Hannigan Spokane’s favorite Reuben sandwich 25 years and running! Tender, slow cooked corned beef, with sauerkraut and Swiss cheese all topped with Thousand Island dressing on grilled rye bread!

Grilled Lamb Chops Walnut and herb-crusted lamb chops with a reduced balsamic vinaigrette. Served with baked macaroni and cheese.

THIRD COURSE Galway-style Bread Pudding Traditional Irish dessert, served warm with a Celtic cream whiskey sauce. Chocolate Lover’s Brownie Warm brownie served with vanilla ice cream and drizzled with dark chocolate sauce! O’Doherty’s Irish Coffee Finish the night right with this twist on a Irish classic cocktail. Featuring a cup of hot 4 Seasons Coffee mixed with Irish cream and Irish Mist liqueur topped with whipped cream~Sláinte!

THIRD COURSE Coffee Creme Brulee Raci’s favorite!

NEW DOWNTOWN LOCATION NOW OPEN in river park square!

Voted “Best Italian” year after year!

JOIN US FOR RESTAURANT WEEK!

Lemon Cheesecake Homemade awesomeness! Chocolate Martini Vanilla vodka with Godiva white and dark chocolate liqueur. Give me Liberty...or give me a chocolate martini!!

DRINK LOCAL Post Falls Brewing Company Fat Lenny IPA. $4

DRINK LOCAL Whiskey Barrel Dam Cider Crisp dry cider. $6.25

CRAFT COCKTAILS • OPEN KITCHEN • BRICK OVENS gluten free options available

SPOKANE NORTH • (509) 484-4500 NOW OPEN! SPOKANE DOWNTOWN • 509-315-4175

(509) 747-0322

(208) 777-2102

525 W. Spokane Falls Blvd. Mon,Tue,Wed,Thu,Fri,Sat,Sun

620 N. Spokane St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

PALM COURT GRILL

PALOUSE BAR AND GRILL

An upscale American-style restaurant, serving steak, seafood and prime rib.

Come enjoy one of the newest additions to Spokane’s culinary revival.

DOWNTOWN SPOKANE

AMERICAN

tomatostreet.com

SOUTH SPOKANE

GASTROPUB

FIRST COURSE Winter Squash Salad Baby spinach, roasted butternut squash, spiced pecans, feta, apple cider vinaigrette.

FIRST COURSE Caesar Salad Fresh romaine and kale tossed in our housemade Caesar dressing, topped with Parmesan cheese and crostini

Poached Pear and Peanut Brittle Salad Arugula, red wine poached pears, Davenport signature peanut brittle, blue cheese, sherry-maple vinaigrette.

Palouse Wedge Baby iceberg, fresh tomatoes, blue cheese crumbles, bacon, zesty fried garbanzo beans and tomato basil vinaigrette

Chef’s Signature Soup Scratch-made soup du jour or tomato bisque. Made fresh daily.

Sweet and Spicy Cheese Curds Flash-fried cheese curds tossed in salted caramel, topped with sauteed bacon and jalapeños, finished with Sriracha

SECOND COURSE Dungeness Crab Risotto Fresh Pacific Dungeness crab legs, roasted oyster mushrooms, garlic cream, lemon, Parmesan.

SECOND COURSE Pork Belly Coffee and Caribbean spice rubbed pork belly on pedestals of grilled cantaloupe and dragon fruit. Finished with a cider gastrique, micro greens and edible micro flowers. Our 2017 Restaurant Wars winner.

Miso-Glazed Mahi Mahi Shiitake dashi, Japanese pickles, green tea rice. Slow Cooked Short Ribs Boneless ribs, onions and mushrooms, Yukon mashed potatoes, seasonal vegetables, creamy pan gravy. THIRD COURSE Berry Tart Buttery tart shell, rich, creamy custard filling, juicy, ripe berries. Hot Fudge Profiteroles Light pastry, Häagen-Dazs ice cream, hot fudge. Hazelnut Chocolate Mousse Garnished with whipped cream and hazelnuts.

DRINK LOCAL Lilac City Lavandula Dry Fly gin, fresh lemon juice, Giffard creme de violette, Scrappy’s lavender bitters. $10

to-go party platters

Cougar Gold Mac n Cheese Elbow pasta tossed in our famous Cougar Gold cheese sauce, topped with pork shoulder lardons, grilled chicken and Washington apples Braised Lamb Melt Red wine braised lamb, crumbled goat cheese, balsamic syrup, and pub sauce on a lightly charred baguette. Served with herbed au jus for dipping THIRD COURSE Lavender Panna Cotta Garnished with fresh berries Spiced Chocolate Bread Pudding With crème anglaise, vanilla ice cream and Irish Death syrup Milk and Warm Cookies Fresh baked cookies, three dessert dips and a glass of ice cold milk

DRINK LOCAL Palouse Apple Pie Tuaca, One Tree Cider, whipped cream, nutmeg and apple garnish. $6.50

(509) 789-6824

(509) 309-2966

10 S. Post St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

2912 E. Palouse Hwy. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

RESERVATIONS RECOMMENDED

Join us for

INLANDER RESTAURANT WEEK Chicago Steak Tenderloin with Champagne Butter and Loaded Mashed Potatoes N 1803 HARVARD RD LIBERTY LAKE @ THE ROUNDABOUT WWW.TRUELEGENDSGRILL.COM

509-892-3077 INLANDER RESTAURANT WEEK 2018 53

POST STREET ALE HOUSE

PROHIBITION GASTROPUB

Designed with family-friendly dining and classic comfort food in mind.

Made-from-scratch menu by Le Cordon Bleu trained Chef and owner John Leonetti!

DOWNTOWN SPOKANE

AMERICAN

Pineapple Mango Gorgonzola Salad Craisins, candied pecans, red onions and gorgonzola, on a bed of Arcadian spring mix. Accompanied by a tangy pineapple mango vinaigrette. |GF|V

Brulee Pork Belly Bruleed pork belly, aji amarillo and seasonal gastrique

Bacon Cheddar Croquettes Crispy bites filled with creamy potato, bacon, cheddar, and chives, served with a Fletcher’s chili ranch sour cream.

SECOND COURSE Prohibition Steak Tender flat iron, pave potatoes, sauteed vegetables and a garlic basil lime sauce |GF

Button Stuffed Mushrooms Filled with sausage, ground beef, fontina and asiago cheese, candied bacon, red onion

Ombibulous Mac and Cheese Try our take on this childhood favorite with penne pasta, bacon, onion, tomato, roasted garlic, and a creamy beer cheese sauce. (ask to make it vegetarian without bacon)

Chicken Carciofi Penne Pasta Sundried tomatoes, marinated artichoke hearts, mushrooms, red onions, and grilled chicken tossed with penne pasta in a garlic cream sauce, served with fresh house garlic bread.

The Voot Voot, aka the money burger, is a blended burger featuring 75% of our coffee infused beef mixed with 25% crimini, oyster, and shitaki mushrooms. Topped with onion, tomato, candy bacon, and a fontina cream sauce. Served on an Alpine Bakery pretzel bun. Winner: 2017 Best Burger in Spokane Coeur d’Alene Living magazine.

THIRD COURSE Local Pint Choose a pint from one of six local breweries on tap, including No-Li Brewhouse, Orlison Brewing, River City Brewing, and Iron Goat Brewing.

THIRD COURSE Whiskey Chocolate Mousse Chocolate mousse infused with whiskey, topped with fresh whipped cream and finished with ground nutmeg |GF

Sample Paddle Choose to sample three of our six local beer offerings.

Beer or Root Beer Float Root Beer or Icicle Brewing’s Dark Persuasion German Chocolate Stout

Arbor Crest Wine Choose a glass of Arbor Crest’s Cabernet Sauvignon, Merlot, Chardonnay, or Riesling.

2037 N Main St, Coeur d’Alene, ID

FIRST COURSE Caesar Salad Fresh cut romaine tossed in our house-made dressing, with fresh croutons, served on an asiago cheese basket |GF

Bloody Mary Pork Flank Steak Marinated Pork Flank Steak accompanied with a medley of shrimp and spicy Bloody Mary vegetables.

208.758.7770 • vineandolivecda.com

GASTROPUB

FIRST COURSE Drunken Clams Steamed clams in a lager broth with garlic, red onion, parsley, oregano, and chili flake. Served with fresh house garlic bread.

SECOND COURSE Kentucky Bourbon Beef Medallions Grilled beef medallions with a bourbon glaze topped with onions and mushrooms served with roasted corn succotash, and cream ale green chili cheddar hushpuppies.

Open Daily for Lunch & Dinner

DOWNTOWN SPOKANE

DRINK LOCAL Local Pint 26 beers on tap, showcasing the region’s local craft beers such as No-Li Brewhouse, Orlison Brewing, River City Brewing, Iron Goat Brewing and Waddell’s Brewpub. $5.50-$8

Millionaire Short Bread House-made short bread, dulce de leche, dark chocolate and vanilla ice cream

DRINK LOCAL Barrister Winery Rough Justice or Sauvignon Blanc. $8.50

IN RIVERSTONE

Call us to Make your Restaurant Week Reservations

(509) 789-6900

(509) 474-9040

1 N. Post St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

1914 N. Monroe St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

RED TAIL

REMEDY KITCHEN & TAVERN

Traditional tribal hospitality offering every flavor our region provides.

South Hill’s cure to the common dining experience.

WORLEY

Eclectic Northwest Scratch Made Cuisine

AMERICAN

GASTROPUB

FIRST COURSE Potato Skins Loaded with blackened candied bacon, pepper jack and cheddar cheese; topped with green onions. Served with chipotle sour cream dipping sauce.

FIRST COURSE Sweet Chili Cilantro Wings House apple-wood-smoked wings tossed in a savory sweet chili cilantro sauce. |GF

Traditional Native American Fry Bread Served with a side of honey, huckleberry jam and whipped butter.

Tuna Poke Asian marinated yellowfin tuna on a bed of arugula with English cucumbers avocado and side baguette.

Chicken Quesadillas Smoked mozzarella, cheddar and pepper jack cheese with caramelized onion and pico de gallo.

Smoked Salmon Boat House-smoked wild sockeye, lemon caper cream cheese, served on boats of endive and topped with fresh herbs. |GF

SECOND COURSE Black and Blue Wrap Blackened steak with Gorgonzola crumble, diced tomato, bacon and blue cheese dressing tossed with spinach and lettuce and rolled in a warm tortilla. Served with choice of fries, coleslaw or tater tots.

SECOND COURSE Chili Verde Pork shoulder, tomatillos, poblanos and chicken stock, seared and simmered, served over Spanish rice, finished with Sriracha creme fraiche and cilantro. |GF

Palouse Burger Half-pound burger topped with a beer-battered onion ring, double bacon, and double cheese. Grilled cheese bun, tomato jam and house sauce. Served with choice of fries, coleslaw or tater tots.

Remedy Burger Seared ground chuck, caramelized onion, double-smoked bacon, medium white cheddar, romaine, fresh tomatoes, barbecue aioli, served on a brioche bun.

Mediterranean Flat Bread Herbed-infused flat bread with housemade tzatziki sauce, gyro meat, feta and red onion; baked and topped with shredded lettuce and diced tomato.

Eggplant Parmesan Lightly breaded eggplant in a hearty red tomato sauce, topped with shaved Parmesan, shredded mozzarella and basil chiffonade.

THIRD COURSE Fry Bread Sundae Traditional Native American fry bread with vanilla ice cream, honey, and huckleberry syrup topped with whipped cream. Apple Crisp Traditional fruit crisp made with Granny Smith apples and crumb topping. Chocolate Budino Chocolate and ancho budino with white chocolate and ginger cream anglaise, topped with sour cherries.

DRINK LOCAL Laughing Dog Brewing Uprooted Amber Ale. $4.75

54 INLANDER RESTAURANT WEEK 2018

SOUTH SPOKAKNE

RESERVATIONS RECOMMENDED

THIRD COURSE “Pear”adise Sherry poached pear, salted caramel, candied walnuts, wrapped in phyllo dough and topped with honey and chocolate. |V Brookie Lovechild of chocolate chip cookie and brownie, served warm with vanilla bean ice cream. Cheesecake Housemade huckleberry cheesecake with a graham cracker crust. |GF

DRINK LOCAL Iron Goat Brewing Trashy Blonde Ale. $6

(800) 523-2464

(509) 443-3730

Coeur d’Alene Casino, 37914 S. Nukwalqw St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

3809 S. Grand Blvd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

RESERVATIONS RECOMMENDED

REPUBLIC KITCHEN + TAPHOUSE

REPUBLIC PI

Modern cuisine inspired from all over the world with elevated classics.

Neapolitan pizza and craft beer pub located in the heart of Spokane.

POST FALLS

GASTROPUB

SOUTH SPOKANE

PIZZA

FIRST COURSE Belly Snacks Cured and slow cooked pork belly, crispy fried then tossed in maple powdered sugar and served with spicy chili aioli and pickled ginger

FIRST COURSE Qualchan Caesar Romaine, shaved Parmesan, Caesar dressing with herbed flat bread |V

Soft Pretzel Bites Warm baked pretzel bites with cheddar cheese sauce and beer mustard |V

Pi Salad Greens mix, roasted green garbanzo beans, carrot, cherry tomato, cucumber, Gorgonzola, white balsamic vinaigrette, pepperoncini |GF|V

Roasted Avocado Nachos Potato chips, house beer cheese, goat cheese, charred corn salsa, Anaheim chili, cilantro chutney and pickled jalapeños |V|GF

Pi Bites Baked and crisp-fried Pi dough, sea salt, Perry Street Beer cheese sauce and green onion |V

SECOND COURSE Pork Sliders Slow-smoked house pulled pork, shaved red onion, fried pickled jalapeño and honey cream cheese

SECOND COURSE Dalton Wood-Fired Pizza Honey apple barbecue sauce, cheese blend, pulled pork, green onions, coleslaw

Duck Confit Carnitas Slow-cooked duck cooked with guajillo peppers, onions and spices, topped with mole, charred corn salsa, pickled red onions and cilantro. Served on white corn tortillas

Fairview Wood-Fired Pizza Garlic cream, cheese blend, ham, pear, Gorgonzola, white balsamic reduction

Curry Cauliflower Tacos Grilled marinated cauliflower stuffed into white corn tortillas topped red pepper sauce, cilantro chutney, slaw and yogurt sauce THIRD COURSE Porter Chocolate Brownie With salted caramel ice cream and hot fudge sauce Huckleberry-Blackberry Sundae Tillamook Vanilla Bean ice cream, topped with sweet huckleberry and blackberry pie filling Apple Doughnuts Housemade apple doughnut holes dusted with Vermont maple sugar and served with spiced whipped cream cheese

DRINK LOCAL Post Falls Brewing Cheap Prick Kolsch Brewed with the light beer drinker in mind, this ale exemplifies what craft beer is all about - taste. This German ale is an extremely drinkable beer with a light malty backbone followed by a smooth, clean, crisp finish. $6

(208) 457-3610

RESERVATIONS RECOMMENDED

120 E. Fourth Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

J IN US F R

INLANDER

RESTAURANT

WEEK

ZAS ED PIZ O D -F I R

« SAN

RAFT ES « C DW I C H

BEER

30th Off Grand Wood-Fired Pizaa Rossa sauce, Italian sausage, pepperoni, cured ham, cheese blend THIRD COURSE Guinness Pudding 4 oz Guinness pudding, salted toffee crunch, house whipped cream Fry Bread Crisp-fried dough, cinnamon sugar, butterscotch sauce and house jam Vanilla Soft Serve Ice Cream Vanilla soft serve ice cream with butterscotch sauce

DRINK LOCAL Perry Street Brewing Flagship IPA $5.5

MANITO SHOPPING CENTER 611 E 30TH AVE, SPOKANE (509) 863-9196

(509) 863-9196 611 E. 30th Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

THE RESTAURANT BY HOTEL RL Our onsite restaurant features a Pacific Northwest inspired menu.

Delicious food every week in the Inlander

DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Crispy Onion Rings Beer-battered sweet onions with chipotle crema. |V Black Truffle Popcorn Popped corn with black truffle oil and flake sea salt. |GF|V|DF

Boneless Sriracha Wings Crispy chicken wings tossed in a honey Sriracha sauce. |DF SECOND COURSE Grown Up Mac and Cheese Cavatappi pasta with smoked gouda, cheddar and bechamel. Topped with buttery bread crumbs. |V RL Ultimate Burger House blend half-pound beef burger. Cheese, lettuce, tomato and red onion. Served with fries and a pickle. Trout Fish and Chips River City Ale-battered red trout with gherkin tartar sauce and Ol’ Bay Fried House Potato Chips. THIRD COURSE Red Velvet Fritters Powdered sugar, cream cheese icing and sea salt. Mini Huckleberry Crumb Sundae Milk Bottle huckleberry ice cream, with whipped cream and cookie nut crumble. Two Scoops Milk Bottle ice cream! Ask your server about flavors.

DRINK LOCAL River Walk Sunset Dry Fly Vodka, lemon, pink grapefruit, St. George raspberry. $9

Free at 1200+ Inland Northwest locations, or the digital edition on your tablet.

LOCATED IN THE HEART OF (509) 326-8000 303 W. North River Dr. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

DOWNTOWN SPOKANE INLANDER RESTAURANT WEEK 2018 55

RIPPLES RIVERSIDE GRILL

RUINS

Overlooking the Spokane River with great American handcrafted cuisine.

Small restaurant with a constantly changing menu.

DOWNTOWN SPOKANE

AMERICAN

DOWNTOWN SPOKANE

NORTHWEST CUISINE

FIRST COURSE Butternut Squash-Apple Bisque Perfectly balanced Northwest-style savory and sweet soup. |V

FIRST COURSE Dirty Fries Pork shoulder, aioli, salsa verde

Pasta Carbonara Bacon Alfredo simmered with fettucine noodles and shaved parmesan.

Fried Chicken Curry ketchup, pickled onion

Meatball Flatbread Pizza Italian meatballs with sauce marinara on crispy crust, topped with mozzarella cheese. SECOND COURSE English Cut Roast Prime Rib Thin sliced prime rib on Northwest potatoes with au jus and horseradish cream.

SECOND COURSE Broccoli Fondue Braised beef, sourdough Idaho Trout Creamed Brussels sprouts, potato, hazelnut Spaghetti Pork and pancetta meatballs, tomato sauce, walnut and orange gremolata THIRD COURSE Charred Banana Ice Cream Espresso cake, candied pecan

Savory Braised Pork Slowly roasted and very tender, this flavorful pork, crowned with natural demi-glace, is to die for. |GF

Chocolate and Orange Pave Chocolate Mousse

Crepes Suzette Old school French crepes simmered in Gran Marnier and mandarin oranges over vanilla ice cream.

Crunchwrap Supreme Ground chicken, avocado crema

Chicken Provencale Tuscan Coast-style chicken sautéed with Italian vegetables, herbs and fresh mozzarella.

THIRD COURSE Chocolate-Caramel Bread Pudding Long a River Inn favorite, this dessert has almost too much chocolate!

Apple Bread Pudding Cinnamon creme anglaise, ginger whipped cream

DRINK LOCAL Fennel-infused Dry Fly vodka, Pacifique Absinthe, lime juice, Full Bushel beets, cucumber soda. $10

Creme Brulee Smooth as silk, flamed sugar crust — a classic.

DRINK LOCAL Cucumber Lime Gin Martini A muddled fresh cucumber and lime martini made with local distiller Dry Fly’s Gin $10

(509) 323-2577

S O U T H H I L L’ S N E I G H B O R H O O D G A S T R O P U B

Simmering tender pork shoulder, tomatillos, and poblano peppers over Spanish rice, ﬁnished with a Sriracha creme fraiche and cilantro

RUSTY MOOSE

SAFARI ROOM BAR & GRILL

Casual, yet refined lodge featuring wild game and other American eats.

Spokane hot spot specializing in fresh fare and cocktails.

AMERICAN

FIRST COURSE Chicken Tortilla Soup Tender chicken and vegetables in a tomato based broth. Garnished with crispy tortilla strips, onions and avocado. |GF|DF

Spinach Salad Mint poppy seed dressing, topped with Gorgonzola, candied walnuts, red onion, apple |V|GF|DF

Greek Salad Romaine lettuce with artichokes, pepperoncini, red onions, olives and grape tomatoes. Tossed with a Greek vinaigrette finished with feta cheese. |GF

Fried Mozzarella Pizza dough, fresh mozzarella, with ranch, marinara and house blackberry dipping sauces |V

Chef’s Soup Prepared daily

SECOND COURSE Big Beef Ribs House mesquite rub and hearty Texas-style BBQ sauce served with fries and apple slaw |DF Locally Sourced Trout Pan-seared wild Idaho trout with roasted Yukon potatoes and seasonal vegetables |GF|DF Elk Salisbury Steak Served with onion-mushroom gravy, white cheddar mashed potatoes and seasonal vegetables

Chocolate-Orange Martini Housemade vanilla-infused 21 Window vodka, creme de cocoa, Kahlua, gourmet chocolate syrup, fresh-squeezed orange |GF

DRINK LOCAL Chocolate Orange Martini Housemade vanilla-infused 21 Window vodka, creme de cocoa, Kahlua, gourmet chocolate syrup, fresh squeezed orange $8

56 INLANDER RESTAURANT WEEK 2018

DOWNTOWN SPOKANE

FIRST COURSE Cheese-Stuffed Elk Meatballs Seasoned ground elk, fresh mozzarella, with classic Alfredo sauce and marinara

Huckleberry Chocolate Mousse Housemade huckleberry purée blended with chocolate mousse, topped with huckleberry-infused whipped cream |GF

3809 S. Grand Blvd, Spokane, WA | 509-443-3730 www.remedycrc.com |

RESERVATIONS RECOMMENDED

825 N. Monroe St. Open Tue,Wed,Thu,Fri,Sat

THIRD COURSE Strawberries n’ Cream Bread Pudding With house-streusel topping and served with basil-mint infused whipped cream

OPEN 7 DAYS A WEEK

(509) 443-5606

700 N. Division St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

WEST SPOKANE

CHILI VERDE

RESERVATIONS RECOMMENDED

SECOND COURSE Caramelized Onion and Mushroom New York Strip Grilled New York steak topped with caramelized onions and mushrooms. Served with cream cheese mashed potatoes, roasted honey-balsamic Brussels sprouts and a port wine demi-glace. |GF Scallop Carbonara Tender sea scallops seared to perfection, linguine noodles tossed in a creamy carbonara sauce and garnished with Parmesan and parsley. Served with toasted garlic bread. Stuffed Pork Loin Grilled pork loin stuffed with spinach, wild rice and smoked Gouda and topped with a sweet corn chutney. Served with fingerling potatoes, green beans and a bourbon pork reduction. |GF THIRD COURSE Miniature Desserts Choose two options from our wonderful mini-dessert selection; German chocolate cake, chocolate peanut butter pie, cheesecake, Key Lime pie, creme brulee, chocolate mousse. Tuxedo Chocolate Torte With a chocolate cake base, this torte is layered with a cream-cheese filling and dressed with a raspberry glaze. Topped with fresh raspberries and whipped cream. Davenport Peanut Brittle Mud Pie Vanilla ice cream with an Oreo cookie crust topped with our Davenport soft peanut brittle and garnished with caramel, chocolate and whipped cream.

(509) 747-5579

DRINK LOCAL Arbor Crest Wine A glass of Merlot, Chardonnay, Cabernet Sauvignon or Riesling. $6 (509) 789-6800

9105 W. Highway 2 Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

111 S. Post St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

SANTE RESTAURANT & CHARCUTERIE

SATAY BISTRO

Old European classic techniques of preparation utilizing local ingredients.

Fine dining featuring an American fusion menu and an underground wine cellar.

DOWNTOWN SPOKANE

EUROPEAN

FIRST COURSE Country Pâté Pork and duck, shallot, mushroom, thyme and allspice pâté, served with housemade pickles, Santé mustard, apple jam and Common Crumb baguette. |DF Red Wine Poached Pear Salad Candied pecans, gorgonzola, frisée greens. |GF

Pane Panise (Chickpea Fritter) Remoulade (aioli made with mirepoix, cucumber, roasted red pepper, lemon and caper.) |GF|DF SECOND COURSE Chicken Confit Cassoulet beans, kale, carrot and ravigote. |GF|DF

AMERICAN

FIRST COURSE Dill Blue Cheese Wedge Roasted hazelnuts, apple smoked bacon |GF

Butternut Squash Soup Creme fraiche, toasted seeds |GF

Fresh & Delicious

Ahi Tuna Wontons Infused ahi, Wasabi whip, soy, napa cabbage slaw SECOND COURSE Salmon and Peppercorn Capellini Smoked tomato vinaigrette, broccoli, pine nuts, mushrooms, goat cheese cream, housemade capellini. Bourbon Pecan Chicken Caramelized peach bourbon Dijon, pecan crust, roasted pepper jasmine rice, bacon Gouda Brussels |GF

Braised Beef Potato, preserved tomato, mushroom, cème fraîche. |GF Honey and Citrus Roasted Root Vegetables Palouse lentils, spicy pickled fennel. |GF|V|DF THIRD COURSE Chocolate Mousse Financier (butter cookie).

Filet Mignon House marinade, Tarragon shrimp melting sauce, goat cheese whipped potatoes, baby vegetables THIRD COURSE Fried Bread Pudding Sugar dust, caramel, dark rum glaze, whipped cream Injected Chocolate Dipped Berry and Mousse Chambord Royale, Godiva chocolate mousse, whipped cream |GF

Vanilla Caramel Pot du Crème Vanilla Madeleine. Brie Plate Pear and thyme compote, red wine gastrique and Common Crumb baguette.

Espresso Creme Brulee Fresh berries, raspberry port drizzle |GF

DRINK LOCAL 2015 Coeur d’Alene Cellars No. 6 Red $12 glass - $47 bottle

DRINK LOCAL Black Label Brewing Company Rotating draft beer. Located in the Saranac Commons, downtown Spokane. $7

(509) 315-4613

COEUR D’ALENE

RESERVATIONS RECOMMENDED

(208) 765-2555

RESERVATIONS RECOMMENDED

404 W. Main Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

2501 N. 4th St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

SCRATCH RESTAURANT

SEASONS OF COEUR D’ALENE

Fine dining in a casual atmosphere.

Seasonally inspired, spirited cuisine made fresh!

DOWNTOWN SPOKANE

AMERICAN

COEUR D’ALENE

A place for WAZZU fans!

NORTHWEST CUISINE

FIRST COURSE French Onion Soup Caramelized onions, natural beef broth, classic crouton, Swiss, Gruyere and Parmesan cheeses

Crab Chowder Cream, sherry, Yukon Gold potatoes, fresh crab, seasonings

Caesar Salad A well-dressed Caesar of chopped romaine, rustic croutons, Parmesan crisp, tomato and pickled sweet onions

SECOND COURSE Smoked Duck Breast 6 oz smoked duck breast, wild mushroom risotto, port wine reduction, spiced pecans, seasonal vegetable |GF Pork Osso Bucco Braised pork shank, horseradish mashed Yukon potatoes, demiglace, gremolata, seasonal vegetable Stuffed Acorn Squash Roasted acorn squash, caramelized onion, wild mushrooms, smoked blue cheese, basmati rice, garlic, toasted pumpkin seeds, orange molasses reduction |GF|V THIRD COURSE Creme Brulee Vanilla bean burnt cream served with a caramelized banana, Chantilly cream Bananas Foster Vanilla-bean ice cream, Myers’s rum, cinnamon butter, candied glass, bananas, brown sugar

OPEN THIS SUNDAY 2/25 AT 3PM FOR IRW

FIRST COURSE Scratch Signature Salad Baby spinach, bacon, Brie, apples, candied walnuts, pomegranate vinaigrette |GF

Caesar Salad Chopped hearts of romaine, Parmesan, toasted pecans, croutons, Parmesan crisp, anchovies, Caesar dressing |GF

2912 E Palouse Hwy Suite A • Spokane, WA 99223 509-309-2966 • www.palousegrill.com

Bistro Salad Baby greens, fresh herbs, candied pecans, marinated tomatoes, golden raisins and cotija cheese |GF|V SECOND COURSE Porterhouse Steak 16 oz choice certified Angus beef, balsamic reduction, caramelized sweet onion butter, hand-cut ranch fries and seasonal fresh vegetables |GF Seafood Stew Mixed fishes and shrimp, red potatoes, andouille sausage, hearty saffron-sherry broth, basil pesto topper and a huge chunk of sourdough bread for dunking Buttermilk Chicken Buttermilk biscuit hand-breaded chicken breast with green chili pan gravy, sour cream and chive crushed potatoes, cheddar scallion biscuit and seasonal fresh vegetables THIRD COURSE Idaho Huckleberry Cheesecake Made in-house and delicious!

Huckleberry Ice Cream Served with Chantilly cream

Warm Bread Pudding with Brandy Sauce The dessert you forgot that you love; soon to be your favorite again

DRINK LOCAL One Tree Hard Cider $5

Seasons’ Chocolate Rapture Flourless gluten-free chocolaty decadence |GF

DRINK LOCAL Coeur d’Alene Neighborhood Craft Brews Rotating local favorites such as Mad Bomber, Daft Badger and Post Falls Brewing $5

DINNER MON-FRI 3PM-CLOSE SAT 4PM-CLOSE PROUD PARTICIPANT OF

INLANDER RESTAURANT WEEK (509) 456-5656 1007 W. 1st Ave. Open Mon,Tue,Wed,Thu,Fri,Sat, Sun

RESERVATIONS RECOMMENDED

(208) 664-8008 209 Lakeside Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

RESERVATIONS RECOMMENDED

1007 W. 1st Ave • (509) 456-5656 SCRATCHSPOKANE.COM INLANDER RESTAURANT WEEK 2018 57

SOUTH HILL GRILL

SPENCER’S FOR STEAKS & CHOPS

Your neighborhood family-friendly, made-from-scratch kitchen.

Aged, locally sourced steaks, seafood and fine wines.

SOUTH SPOKANE

AMERICAN

FIRST COURSE Crispy Calamari Calamari steaks cut fresh in house, fried to perfection in our very own beer batter. Served with house-made jalapeño sauce, garlic aioli and a grilled lemon.

SPOKANE’S NEW RESTAURANT FOR SEAFOOD AND STEAK Open for lunch and dinner, call for reservations. 509-960-8978 / Bonefishgrill.com Bang Bang Shrimp

Outside entrance located at the north side of Northtown Mall

Rib Tips Half pound of slow cooked rib tips, smothered with our housemade barbecue sauce. Topped with green onions. Spinach and Artichoke Dip Our housemade spinach dip, served with fried pita chips and fresh cut vegetables. SECOND COURSE Lemon Pepper Chicken Lemon pepper chicken breast drizzled with a balanced brown sugar and cayenne pepper butter sauce. Served with a white wine risotto and seasonal vegetables. Pork and Apples 6 oz center cut prime pork ribeye paired with whiskey-glazed apple slices. Served with hand-mashed garlic loaded potatoes and seasonal vegetables. Steamed Clams One pound of fresh clams steamed in a creamy garlic broth, with bacon and tomato on top of linguini noodles, served with grilled crostinis. THIRD COURSE Bananas Foster Caramelized banana slices served over a waffle and topped with vanilla ice cream and caramel sauce.

DOWNTOWN SPOKANE

STEAKHOUSE

FIRST COURSE Onion Soup Sourdough crouton, Gruyere crust

Steak House Soup Steak strips, hearty vegetables Dried Cherry and Blue Cheese Salad Field greens, dried cherries, Whatcom Blue, balsamic vinaigrette, onion fritz SECOND COURSE American Kobe Marinated Flank Steak Potato croquette, slow-roasted balsamic stewed tomatoes |GF Epicurean Award-Winning Snake River Farms Black Grade Zabuton Steak Charred broccolini, rosemary mouselline |GF Northwest Columbia River Steelhead Quinoa salad, Brussels sprouts, coconut soubise |GF|DF THIRD COURSE Chocolate Naughty Cake Salted caramel ice cream |GF Classic Creme Brulee Vanilla bean |GF Mary Lou’s Milk Bottle Ice Cream Local ice creamery, assorted flavors

DRINK LOCAL Arbor Crest Wine Cellars Cabernet Franc 2015 Conner Lee Vineyard. $15 glass

Chocolate Flourless Torte Torte served with a housemade blueberry compote and whipped cream. |GF Strawberry Creme Brulee Fresh strawberry creme brulee.

DRINK LOCAL Big Barn Brewing Company Mead Honey Lager, farm fresh local honey lingers on your tongue in this refreshing, well balanced lager. $6

(509) 536-4745

RESERVATIONS RECOMMENDED

Sat-Sun Brunch 9am-2pm Sat-Sunday Supper 4pm-Close

FIND YOUR HAPPY PLACE

322 N. Spokane Falls Ct. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

STEAM PLANT GRILL

STEELHEAD BAR & GRILLE

Reinvented kitchen. Reimagined menu.

Upscale pub fare with a Northwest flair. AMERICAN

INLANDER.COM/DRINKSPOTTER 58 INLANDER RESTAURANT WEEK 2018

DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Dip Duo Two housemade dips; freshly made guacamole and smoked salmon-dill spread. Served with tortilla chips

FIRST COURSE Smoked Steelhead Crostinis House-smoked steelhead, cream cheese and green onions served with toasted baguettes.

Downtown Mac and Cheese Cavatappi pasta, Tillamook cheddar cheese mornay sauce and crispy lardon, topped with a Parmesan crust

Kale and Berry Salad Kale with blueberries, strawberries and slivered almonds tossed in a poppy seed vinaigrette. |V

Wood-Kissed Caesar Salad Grilled romaine lettuce topped with cornbread croutons, grated Parmesan, housemade Caesar dressing and a balsamic drizzle

Steak Skewer Marinated steak skewered with green peppers, red peppers and onion.

SECOND COURSE Fresh Salmon Freshly caught salmon, grilled over wood and served with a piquillo romesco sauce, grilled broccolini and roasted potatoes

SECOND COURSE Thai Glazed Duck Breast Pan-seared duck breast served with a spicy Thai glaze served with wild rice pilaf.

Fish and Chips Alaskan cod lightly fried in a house batter and served with a caper remoulade and house fries

Baby Back Pork Ribs Slow-roasted baby back ribs tossed in our housemade barbecue sauce. Served with roasted baby red potatoes.

Rotisserie Chicken Seasoned organic chicken slowly roasted over a wood fire and served with roasted garlic mashed potatoes, grilled broccolini and pan jus

Baked Mostaccioli Mostaccioli noodles tossed in our housemade marinara sauce with spinach, green peppers, cherry tomatoes, mushrooms and mozzarella cheese. Served with garlic bread. |V

THIRD COURSE Oreo Ice Cream Sandwich Vanilla bean ice cream sandwiched between two chocolate cookie crusts and topped with an espresso ganache and mascarpone whipped cream Banana Cream Pie Housemade banana cream topped with a salted caramel and mascarpone whipped cream on a walnut graham cracker crust Apple Hazelnut Crisp Granny Smith apples and hazelnuts, topped with a cinnamon nutmeg crumble, baked in a skillet and served with vanilla bean ice cream

DRINK LOCAL Steam Plant Brewing Rotating selections. $5 and $6

Search Happy Hour Specials, Times and Locations

RESERVATIONS RECOMMENDED

2808 E. 29th Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

DOWNTOWN SPOKANE

Tue-Fri 11:30-Close

(509) 744-2372

(509) 777-3900 159 S. Lincoln St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

RESERVATIONS RECOMMENDED

THIRD COURSE Mousse Trio Butterscotch, chocolate and vanilla mousse. Brownie Ala Mode Ask your server for today’s fresh brownie flavor topped with vanilla ice cream. Raspberry Swirl Cheesecake New York-style cheesecake with a raspberry ribbon.

DRINK LOCAL River City Brewing River Keeper Red Ale $5

(509) 747-1303 218 N. Howard St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

SWEET LOU’S RESTAURANT & TAP HOUSE

SWEETGRASS CAFE

American fare, with original recipes and fresh ingredients.

Serving modern Northwest favorites and never-out-of-style comfort food.

COEUR D’ALENE

AMERICAN

WORLEY

NORTHWEST CUISINE

FIRST COURSE Tailgate Egg Rolls Two egg rolls stuffed full of cream cheese, jalapeños and mixed cheeses. Served with homemade jalapeño jelly for happy dipping. |V

FIRST COURSE Coconut Prawns Crisp-fried, breaded prawns served with sweet and sour sauce

Wings Three bone-in wings, you decide how you want them. Wet: House BBQ or buffalo Dry: Salt and pepper, cajun or lemon pepper

Bourbon Buffalo Wings Six crisp-fried bone-in chicken wings tossed in our housemade bourbon barbecue sauce, garnished with carrot and celery sticks

Caesar Salad Chopped romaine, Parmesan and croutons tossed with creamy Caesar dressing. |V SECOND COURSE Bison Ribs Fred Flintstone would be impressed with this dish! Three tender ribs glazed with bourbon barbecue sauce. Choice of one side. |GF 60/40 Meatloaf We add a variety of spices and breadcrumbs to our signature blend of beef and bacon, top it with a brown-sugar glaze and bake it to perfection. Served with mushroom gravy and choice of side. Manny’s Battered Fish and Chips Wild Alaskan cod dipped in Manny’s Pale Ale beer batter, served with fries. THIRD COURSE Chocolate Chip Cookie Skillet Baked when you order so it’s hot enough to melt the vanilla bean ice cream on top. Huckleberry Cheesecake Homemade cheesecake made with local huckleberries picked from our top-secret pickin’ spot. S’mores Bringing the camp fire to your table with this sweet treat - graham crackers, marshmallows and Hershey chocolate.

Stuffed Mushrooms Roasted mushroom caps stuffed with Oregon blue cheese

3 COURSES

SECOND COURSE Cheddar Chive Chicken with Fennel Sauce Aged cheddar cheese encrusted chicken with fennel cream sauce, mashed potatoes and asparagus Spaghetti and Meatballs Sweet Italian sausage and ground beef meatballs marinated in marinara sauce and placed on top of spaghetti Beef Tips Tender chunks of seasoned beef grilled with onions and peppers

700 N DIVISION ST, SPOKANE • (509) 323-2577

THIRD COURSE Creme Brulee Velvety-smooth vanilla custard with a burnt sugar crust Carrot Cake Moist spice cake filled with carrots, pineapple, coconut and pecans, layered with cream-cheese icing Brownie Sunday A big, gooey, dark chocolate brownie, vanilla ice cream, topped with warm chocolate fudge sauce and whipped cream

DRINK LOCAL Laughing Dog Brewing Uprooted Amber Ale $4.75

(208) 667-1170

(800) 523-2464

601 N. Front Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

Coeur d’Alene Casino, 37914 S. Nukwalqw Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

TABLE 13

TAMARACK PUBLIC HOUSE

The Grand Hotel’s star serving creative small plates and craft cocktails.

Made-from-scratch menu, 32 tap handles, full craft bar, wine.

DOWNTOWN SPOKANE

AMERICAN

DOWNTOWN SPOKANE

AMERICAN

Photo courtesy of Curtis Wibe

DRINK LOCAL Lou’s Brew IPA Our own beer brewed locally by Laughing Dog (Ponderay) and only served at Sweet Lou’s restaurants. Don’t be intimidated by its IPA status. We worked hard to create a beer both craft beer enthusiasts and light beer drinkers will enjoy. $3.75/pint

FIRST COURSE Salad of Organic Market Greens Goat cheese, candied walnuts, Valencia orange, pickled fennel, fig vinaigrette |GF|V

FIRST COURSE Northwest Wild Salmon Chowder Wild salmon, organic vegetables in a dill creambased broth and topped with a pretzel bread crouton

Soup of the Day Our chef’s daily creation

Autumn Pear Salad Mixed greens, fresh pears, candied pecans, feta cheese, poppy seed dressing on side

Wild Mushroom Empanada Sofrito sauce |V SECOND COURSE Gnocchi and Wild Mushrooms Basil sauce, burrata cheese, caramelized onions |V Apple-Hickory House-Smoked Beef Shoulder Tender Tequila lime glaze, peppercorn veal sauce, potato pave |GF Charred Wild White Prawns Heirloom grits, Tasso ham, smoked heirloom tomato emulsion, roasted peppers, Walla Wall sweet onion, lardon |GF THIRD COURSE Creme Brulee Vanilla custard, candy crust |GF “Rolo” Dome Chocolate mousse, salted caramel |GF Washington Apple Crisp Housemade crisp, Häagen-Dazs vanilla ice cream

DRINK LOCAL Thymes Are A Changin’ Dry Fly Gin, yellow chartreuse, lemon, thyme $10

Sirloin Steak Bites Skewered center cut sirloin and red onion, grilled and served with house slaw and ginger garlic dipping sauce |DF SECOND COURSE Wild Duck Cast iron seared duck breasts served with plum sauce and sides of the day Double Bone Pork Chop Fruit wood smoked, grilled french cut pork chop served with bourbon apple glaze and sides of the day Red Snapper Lightly floured and pan seared with lime-ginger compound butter and served with mango salsa and sides of the day THIRD COURSE Cheesecake Bruleed and served with rich caramel sauce |GF

Clinkerdagger, where great memories are made. H A PPY HOUR daily 3-6

Bread Pudding Made with cinnamon bread from Twenty-Seventh Heaven Bakery Tamarack Daily House Cocktail Ask your server for details

DRINK LOCAL Local Ciders Choose from One Tree Hard Cider, Liberty Ciderworks and Summit Cider. $6 pints

(509) 598-4300

(509) 315-4846

333 W. Spokane Falls Blvd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

912 W. Sprague Ave. Open Tue,Wed,Thu,Fri,Sat,Sun

RESERVATIONS RECOMMENDED

W. 621 Mallon St | 509.328.5965 | clinkerdagger.com

INLANDER RESTAURANT WEEK 2018 59

THAI BAMBOO

TIMBER GASTROPUB

Authentic Thai and Asian cuisine that is made fresh-to-order to preserve flavors and nutrients.

Family friendly scratch made approachable food.

THAI

FIRST COURSE Crispy Spring Rolls (6 pieces) A tasty combination of vegetables and Thai spices hand-rolled in a thin wrapper, deep fried to a golden brown and served with a plum dipping sauce. |DF|V

FIRST COURSE Andouille Sausage Hush Puppies Southern-style hush puppies filled with Andouille sausage and aged cheddar. Served with Old Bay caramelized fennel dip Pork Belly Pops Coffee maple braised pork belly. Skewered, flash-fried and dipped in cilantro berry glaze |GF|DF Hummus Platter Roasted red pepper hummus, carrot and celery sticks, Greek olives and mini naan bread |V|DF

Fresh Rolls (2 pieces) Fresh vegetables, thin noodles, and tofu hand-rolled in rice paper; served with a Thai peanut-hoisin sauce. |GF|V|DF

SECOND COURSE Pork Tenderloin Dijon crusted pork tenderloin with huckleberry demi-glace, mashed potatoes and vegetable medley Fried Catfish Cornflake fried catfish, remoulade dipping sauce with sweet peach coleslaw and house fries

Golden Cashew Nut Your choice of meat sauteed with cashews, bell peppers, onions, green beans, and carrots in a tasty chili sauce. A mild spiced Thai classic served with white jasmine rice. |GF|DF

Beef Enchiladas Tequila lime braised beef wrapped in our housemade corn tortillas, ancho chili sauce, creme fraiche, guacamole and fresh cilantro. Served with our housemade refried black beans and Spanish rice. Vegetarian option available with red quinoa and black beans. |GF|V

Red Curry (Gaeng Gai) Choice of chicken, tofu, or mixed vegetables in a red curry sauce with coconut milk, bamboo shoots, bell peppers and fresh Thai basil. A little bit spicy. Served with white jasmine rice or rice noodles. |GF|DF

THIRD COURSE Ice Cream Sandwich White chocolate and macadamia nut cookies filled with Kona coffee ice cream

THIRD COURSE Coconut Cheesecake Bar Fresh-baked coconut cheesecake bar made with a gluten-free coconut crust finished with a caramel drizzle and a dollop of whipped cream. |GF

Black and Blue Cheesecake French silk cheesecake topped with black and blue berry compote

Brownie Sundae Housemade brownie warmed and topped with Mary Lou’s vanilla ice cream and finished with caramel sauce.

Inlander Restaurant Week

AMERICAN

Butterfly Wontons (3 pieces) Wontons stuffed with crab meat and cream cheese, deep-fried golden brown and served with a plum dipping sauce.

SECOND COURSE Phad Thai Your choice of meat stir-fried with rice noodles and eggs in Thai Bamboo’s signature Phad Thai sauce, topped with ground peanuts and garnished with cabbage and shredded carrots. |GF|DF

wander in for...

POST FALLS

Deep Fried Twinkie A fair favorite! Waffle battered on a stick, finished with powdered sugar and chocolate syrup

Fried Banana (6 pieces) Fresh banana hand-rolled in wonton wrappers, deep fried and served with caramel drizzle.

DRINK LOCAL Log Mule Dry Fly gin, pear nectar, ginger syrup, lime juice and ginger beer float. $7.50

DRINK LOCAL Latah Creek Huckleberry D’Latah Pacific Northwest huckleberries complement Latah Creek Riesling with the notes of white grape and pear. $5

(208) 262-9593

RESERVATIONS RECOMMENDED

1610 E. Schneidmiller Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

TITO’S ITALIAN GRILL & WINE SHOP Tito’s is passionate about fresh ingredients and respecting the classics. COEUR D’ALENE

(208) 667-5300

2010 N. Fourth St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun NORTH SPOKANE

(509) 443-4705

5406 N. Division St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

ITALIAN

FIRST COURSE Carpaccio Dijon aioli, horseradish creme fraiche, truffle oil, crispy capers and toasted potato bread. Crispy Buffalo Mozzarella Fried basil, pomodoro sauce and garlic toast points.

SOUTH SPOKANE

(509) 232-8424

2926 E. 29th Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun SPOKANE VALLEY

COEUR D’ALENE

(509) 444-8424

12722 E. Sprague Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

Beet Salad Gorgonzola cheese, candied pecans, purple beets tossed in a citrus balsamic dressing. SECOND COURSE Shrimp Pesto Capalinni Sauteed shrimp, bacon, red onion and garlic with pesto cream sauce and topped with diced tomato and grated Parmesan. Blue Mussel Capalinni Sauteed blue mussels, celery, red onion and bacon in triple reduced cream sauce topped with grated Parmesan cheese. Sirloin Medallions Grilled polenta cake with red wine demi-glace and sauteed mushrooms, topped with grilled sirloin medallions. THIRD COURSE Florentine Spumoni Sundae

Get social.

AT KENDALL YARDS

1242 W SUMMIT PKWY • 509-443-4410 THEWANDERINGTABLE.COM 60 INLANDER RESTAURANT WEEK 2018

Apple Tart

DRINK LOCAL One Tree Hard Cider Cranberry Cider. $5

For updates and giveaways

#InlanderRW

(208) 667-2782 210 Sherman Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

RESERVATIONS RECOMMENDED

TORTILLA UNION SOUTHWEST GRILL

TOMATO STREET

Celebrating the spirit of the Southwest with delicious regional flavors.

Cuisine made from scratch, modern in approach and “Italiano” in spirit.

DOWNTOWN SPOKANE

SOUTHWESTERN

FIRST COURSE Union Guacamole Fresh avocados, red onion, jalapeños, cilantro, lime juice, diced tomatoes and cotija cheese, served with fresh corn tortilla chips. Green Chili Tortilla Soup Slow-roasted green chili chicken with roasted tomatillo broth, pico de gallo, cilantro-lime emulsion, roasted corn, avocado and crispy tortillas. |GF Smoked Watermelon Salad Arugula, feta cheese, shaved jicama, chayote squash, toasted pumpkin seeds, sliced cucumber tossed with citrus vinaigrette and applewood-smoked watermelon. |GF SECOND COURSE Barbacoa Enchiladas Slow-braised spicy brisket with manchego cheese wrapped in corn tortillas then topped with cilantro-lime emulsion, served with rice and black bean corn salsa. |GF

Steak and Sweet Potato Hash Spiced and marinated sirloin charbroiled and served atop a sweet potato bacon hash, topped with fried jicama straws, garnished with jalapeño chimichurri sauce. |GF California Cobb Salad Grilled chicken, crisp romaine, diced tomato, candied bacon, black bean corn salsa, jalapeños, avocado, with queso fresco and chipotle ranch. |GF THIRD COURSE Ancho-Agave Creme Brulee Classic French custard flavored with ancho and agave nectar finished with a burnt sugar crust, garnished with candied bacon. |GF Big Barn Brewing Company Rotating Beer Featuring rotating selection from Big Barn Brewing Company located at Greenbluff. Ask your server for selection Union Rita Lunazul Reposado, triple sec, agave, citrus fruits and juices on the rocks with a salt rim.

DRINK LOCAL River City Red A delicious hometown ale. $6

ITALIAN

FIRST COURSE Tomato Basil Soup A Tomato Street favorite! Served with fresh garlic bread Minestrone Soup An Italian classic served with fresh garlic bread House Garden Salad Your choice of homemade dressing: creamy garlic, honey mustard, Italian, Thousand Island, blue cheese or huckleberry vinaigrette. Served with fresh garlic bread SECOND COURSE Chicken Parmesan Two breaded chicken breasts with marinara and melted mozzarella, provolone and Parmesan cheeses, served with a side of fettuccini Alfredo Penne Pallame Oven-roasted chicken, bacon, green peppers, fresh tomatoes, lemon butter with a garlic and Alfredo sauce tossed with penne pasta Baked Lazonni Lasagna, wrapped in pizza dough, brick oven fired with your choice of sauce: marinara, meat, Alfredo, tomato-mushroom, or zesty tomato THIRD COURSE Chocolate Amaretto Mousse Whipped light and fluffy with a rich chocolateAmaretto flavor Grandma’s Bread Pudding Our famous homemade bread pudding with golden raisins and cinnamon, topped with caramel sauce and vanilla ice cream Spumoni Ice Cream A heaping scoop of this classic Italian favorite!

DRINK LOCAL Dry Fly Kamikaze Washington Wheat Vodka, Cointreau, fresh lime, simple syrup $8.50

Call today for your Restaurant Week reservation Sharing the

craft foods we LOVEat. to e (208) 457-3610 120 E 4th Ave Post Falls, ID 83854

(509) 381-5162 808 W. Main St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

TRUE LEGENDS GRILL Liberty Lake’s premier casual restaurant featuring a 26’x10’ legendary HDTV. LIBERTY LAKE

AMERICAN

FIRST COURSE Caprese Salad Tomatoes, fresh basil and mozzarella drizzled with olive oil and balsamic glaze |V

Caesar Salad Crisp romaine tossed with grated Parmesan and True Legends’ Caesar dressing

DOWNTOWN SPOKANE

(509) 315-4175

River Park Square, 808 W. Main Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun NORTH SPOKANE

(509) 484-4500

6220 N. Division St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

Salmon Chowder Our signature soup full of fresh salmon, or choose our chef’s fresh-made soup of the day SECOND COURSE The Zag Burger Spokane’s only dunkable burger is served with Angus beef topped with our slow roasted beef, caramelized onions and garlic spread, fresh mozzarella, bacon, lettuce, tomatoes and peppercorn dressing; served with au jus so you can dunk

THE FOOD SAYS IT ALL

Menus on the go.

Baked Seafood Cod Pacific cod tops our crab and shrimp stuffing, baked then glazed with our Champagne butter Chicago Tenderloin with Champagne Sauce Tenderloin steak seasoned with our Chicago blend, flame broiled to perfection then finished on top of loaded mashed potatoes, sauced with a robust Champagne sauce and garnished with hay stack onions THIRD COURSE Legendary Hot Fudge Brownie Sundae Homemade brownies topped with vanilla ice cream and chocolate fudge Warm Cookie a’ la mode Baked-to-order peanut butter chocolate cookie, topped with vanilla ice cream and chocolate sauce Root Beer Float A mug overflowing with root beer and vanilla ice cream, topped with whipped cream and a cherry for that touch of elegance

DRINK LOCAL True Legends’ Premium Red Our own label wine featuring a blend of local red varietals $5

(509) 892-3077 1803 N. Harvard Rd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

Search by restaurant, region or cuisine InlanderRestaurantWeek.com

3 AMAZING COURSES, 1 SET PRICE SEE OUR LISTING FOR DETAILS.

905 N. WASHINGTON ST. | 509-381-BIRD

THE OLD BROADVIEW DAIRY TheBlackbirdSpokane.com |

@TheBlackbirdGEG

INLANDER RESTAURANT WEEK 2018 61

TWIGS BISTRO & MARTINI BAR

UVA ITALIAN

A homegrown favorite serving a great American menu in four local locations.

Family owned, homemade Italian restaurant in downtown Coeur d’Alene.

AMERICAN

FIRST COURSE Five-Spice Pork Belly Crispy pork belly paired with cucumber-tomato relish, shaved radish and a lemon dressing. |GF Crab-Shrimp-Pineapple Tower Fresh blue crab layered with chilled shrimp, charred pineapple relish and shaved cabbage, served with orange-basil dressing and wonton crisps. Asparagus Salad Thin-cut asparagus tossed in a white truffle dressing with hardboiled egg, shaved Manchego cheese and cherry tomatoes, garnished with a Parmesan crisp. |GF SECOND COURSE Maple-Dijon Fried Chicken Chicken dipped in Dijon and buttermilk, fried until golden brown, served over parsnip puree, drizzled with a maple glaze and garnished with watercress. Hoisin BBQ Ribs Baby back ribs grilled and glazed with a sweet-spicy sauce served with chive sour cream mashed potatoes, watercress and daikon radish slaw. |GF

COEUR D’ALENE

ITALIAN

FIRST COURSE Minestrone Soup or Spinach Salad |GF|V

Calamari Dredged in rice flour, served with garlic aioli and marinara |GF Drink Local Special Choose a selection from our Drink Local specials |GF|V SECOND COURSE Chicken Piccata Lightly breaded chicken breast served with a caper-infused white wine butter reduction over pasta Eggplant Parmesan Hand-cut and breaded eggplant slices covered in our house marinara and mozzarella cheese, baked in the oven and served over pasta |V Vongole Manila clams in a traditional garlic and white wine butter broth, with red chili flakes and Italian parsley over pasta THIRD COURSE Tiramisu Layers of coffee dipped ladyfingers, housemade whipped cream and mascarpone custard, dusted with cocoa powder Creme Brulee Homemade vanilla custard covered in burnt sugar |GF

Artichoke Salmon Pesto-crusted sockeye salmon roasted and served over artichokebacon hash with lemon dressing, artichoke frites and watercress. |GF

Locally Made Ice Cream DOMA Espresso ice cream from Sweet Peaks of Coeur d’Alene |GF

THIRD COURSE Maple Creme Brulee Classic custard layered in a mason jar with salted caramel and a burnt sugar crust. Garnished with a candied bacon stick.

DRINK LOCAL Latah Creek Huckleberry Riesling $5

Sycamore Lane Cabernet or Sycamore Lane Chardonnay Sycamore Lane starts with carefully selected grapes that are grown in California’s most respected wine regions producing great wines for a discerning palate. Big Barn Brewing Company Rotating Beer Featuring rotating selection from Big Barn Brewing Company located at Greenbluff. Ask your server for selection

DRINK LOCAL Big Barn Brewing Company Beer Featuring select rotator from Big Barn Brewing Company. A local family-owned Greenbluff brewery. $6

(208) 930-0573 309 E. Lakeside Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

VINE & OLIVE EATERY AND WINE BAR Small plates featuring NW wines and drafts in an industrial chic setting. DOWNTOWN SPOKANE

(509) 232-3376

River Park Square, 808 W. Main St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun NORTH SPOKANE

(509) 465-8794

401 E. Farwell Rd. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun SOUTH SPOKANE

EUROPEAN INSPIRED

FIRST COURSE Crab Salad Coconut, almond, Thai green curry paste |DF

Citrus Salad Shaved fennel, black rice, honey vinaigrette |GF|V|DF Flatbread Prosciutto, figs, fresh mozzarella

(509) 443-8000

4320 S. Regal St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun SPOKANE VALLEY

COEUR D’ALENE

SECOND COURSE Quinoa Cakes Braised greens, feta, sun-dried tomato tapenade |V Tagliatelle Braised short ribs, smoked spring onion Lamb Skewers Pomegranate, walnut pesto, herbed rice |GF |DF

(509) 290-5636

14728 E. Indiana St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

THIRD COURSE Honey-lavender Creme Brulee |GF Nutella Cheesecake Coconut Ice Cream Mango, lemongrass granita |GF|DF

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Hills’ 401 West Main Ave, 509-747-3946 62 INLANDER RESTAURANT WEEK 2018

Subscribe at Inlander.com/newsletter

DRINK LOCAL Seasonal Brews Seasonal selections from No-Li Brewhouse, Daft Badger Brewing, Post Falls Brewing and Iron Goat Brewing. Ask your server for details. $5

(208) 758-7770 Riverstone 2037 N. Main St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

RESERVATIONS RECOMMENDED

WANDERING TABLE

THE WHITE HOUSE GRILL

Eclectic, evolving menu. Locally, and seasonally inspired.

A taste of the Mediterranean, complete with crazy amounts of garlic.

DOWNTOWN SPOKANE

NORTHWEST CUISINE

FIRST COURSE Butternut Squash Masala Chai Soup Roasted butternut squash, masala chai spiced |GF|V

Popcorn Cauliflower Barrel-aged hot sauce, bleu cheese and celery carrot salad |GF|V Crispy Brussels Sprouts Maple-chile sauce, candied bacon, green onions *available without bacon, please ask |GF|DF SECOND COURSE Squash Salad Pickled, fried, and shaved, curry vinaigrette, raisins, cashews and feta *available dairy free, please ask. |GF|V White Cheddar Baby Kale Salad Bacon, candied pecans, poppy seed dressing *available without bacon, please ask. |GF Pastrami Duck House-cured, rye cracker, pickled mustard seeds and sauerkraut *available gluten free, please ask |DF THIRD COURSE Vegetarian Paella Baked rice, crispy tofu, egg, jalapeño aioli, seasonal vegetables |GF|DF Crispy Washington Steelhead Ginger glaze, rice cake, soy syrup, chile mayo |GF|DF Bistro Filet Steak Seared foie gras butter, crispy fingerling potatoes in honey mustard, gremolata |GF

EUROPEAN

FIRST COURSE Sarmisak The perfect way to start your garlicky night! Our roasted garlic dip with ground walnuts and Parmesan cheese. Served hot with your choice of baguettes or warm pita bread. French Onion Soup Cancel your trip to France! Oven-baked with our housemade baguette, provolone and Parmesan cheese. Santorini Salad Chefs favorite!! Chopped iceberg lettuce, tomatoes, onions, capers, garbanzo beans and oregano. Tossed with our tasty Greek vinaigrette.

SECOND COURSE Greek Lamb Chops Marinated in olive oil, garlic and herbs then topped with housemade mint pesto. Served with garlic linguini topped with feta and garlic green beans. Sea Bass A true White House Classic! Grilled sea bass served with rice and garlic green beans. Isabella Carb lovers dream! Diced chicken, sun-dried tomatoes, red bell peppers, housemade pesto with cheese-filled tortellini and feta cheese. Served with warm garlic bread. THIRD COURSE Rice Pudding with Ice Cream A Turkish favorite! Almond Orange Roll Phyllo dough stuffed with our sweet almond orange filling. Topped with powdered sugar. Limoncello Famous Italian lemon liqueur served on the rocks. The perfect way to finish a beautiful night at The White House Grill!

DRINK LOCAL Beer Flight Flight of the four rotating local beers $13

(509) 443-4410

POST FALLS

DRINK LOCAL River City Brewing Riverkeeper IPA. $4

RESERVATIONS RECOMMENDED

(208) 777-9672

1242 W. Summit Pkwy. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

712 N. Spokane St. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

WILD SAGE BISTRO

WILEY’S DOWNTOWN BISTRO

Regionally sourced Northwest cuisine using local ingredients at their peak.

Approachable fine dining blending classic and global flavors.

DOWNTOWN SPOKANE

NORTHWEST CUISINE

FIRST COURSE Curried Butternut Squash Bisque Yellow curry, coconut milk, roasted butternut squash, aromatic vegetable broth, ginger, chili |GF|V|DF

DOWNTOWN SPOKANE

BISTRO

FIRST COURSE New England Clam Chowder A classic recipe using clams, rich cream and fresh herbs |GF

Wild Sage Salad Organic lettuce bouquet, huckleberry-balsamic vinaigrette, fresh goat cheese crumbles, toasted Oregon hazelnuts |GF|V

Beet Salad Organic spring greens tossed with scratch-made white truffle balsamic vinaigrette, topped with roasted beets, chevre goat cheese, toasted hazelnuts and a white truffle oil drizzle |GF|V|DF

Palouse Chickpea Cakes Green garbanzo batter, crispy fried, spiced tzatziki, tomato-caper relish, dressed pea vines |V

Caesar Salad Crisp organic romaine, tossed with a classic style caesar dressing, house crouton and grated parmigiano-reggiano, finished with a slice of lemon. |GF|V

SECOND COURSE Pork Tenderloin Au Poivre Pepper-rubbed kurobuta pork tenderloin, brandy-green peppercorn veal demi, mashed Yukon potato, roasted sweet onion, apple chip |GF

SECOND COURSE Prawns Over Linguini Wild caught prawns, sauteed with garlic, white wine, capers, sun-dried tomatoes and a splash of cream, tossed with linguini and finished with parmesan and chiffonade basil |V

Columbia River Steelhead Pan roasted crisp, citrus glazed, red pepper-artichoke bisque, tomato-caper relish, ancient grains pilaf, blanched broccolini |GF Grilled Romesco Chicken Frenched and brined, roasted red pepper romesco, white cheddar grits, goat cheese, aged balsamic reduction |GF THIRD COURSE Callebaut Chocolate Hazelnut Torte Layered flourless chocolate cake, ganache, caramel, meringue spiced hazelnuts, mascarpone-caramel whip |GF Creme Brulee Chilled vanilla bean custard, burnt sugar crust, huckleberry compote, pecan lace tuile House Churned Ice Cream Ask your server for selection |GF

DRINK LOCAL Robert Karl Cellars Wine Flight Enjoy a wine flight from this premier Spokane winery. 2016 Sauvignon Blanc, perfect acidity to pair with food. Crisp and lively with notes of lemongrass and cinnamon. 2014 Claret, an easygoing red blend (47% Cabernet, 15% merlot, 15% Cab franc, 15% petit verdot) with rich and generous notes of black cherry, current & cedar with a dash of mocha on the finish of silky tannins. 2014 Cabernet Sauvignon, 100% Cabernet from 3 vineyards. Luscious black cherry and plum with a hint of violet. Finishes with finely chiseled tannins. $12 flight (509) 456-7575 RESERVATIONS RECOMMENDED

916 W. Second Ave. Open Mon,Tue,Wed,Thu,Fri,Sat,Sun

Braised Beef Short Ribs Beef short ribs slowly braised with fresh rosemary and thyme, served with a green peppercorn red wine pan sauce, scalloped potatoes and fresh vegetables |GF|DF Gorgonzola Chicken Chicken breast marinated in tangy bacon vinaigrette, baked with gorgonzola, provolone, and bacon; served with yukon gold mashed potatoes and sauteed vegetables |GF THIRD COURSE Four Layer Chocolate Fudge Cake layers of chocolate cake with fudge frosting and shaved chocolate Creme Brulee with Bourbon Caramel Custard with scraped vanilla beans and bourbon, served with whipped cream and a bourbon, nutmeg, cayenne caramel. Vegan option available! |GF|DF New York Cheesecake Rich, creamy cheesecake with graham cracker crust, topped with huckleberry reduction

DRINK LOCAL Arbor Crest Cabernet Franc This Conner Lee Vineyard red wine is rich and bold, loaded with cassis, blackberry and plum, and a hint of chocolate. $12

(509) 838-4600 115 N. Washington St. Open Mon,Tue,Wed,Thu,Fri,Sat

RESERVATIONS RECOMMENDED

Spokane’s Only Late Night Eclectic Dining Experience

Open until 2am - Friday & Saturday

Connect with us 1100 N. Sullivan Rd, Spokane Valley, WA 509.922.6252 | Maxatmirabeau.com INLANDER RESTAURANT WEEK 2018 63

An Inlander Restaurant Week Dining Experience for Everyone.

Page 53

Page 59

Dungeness Crab and Mushroom Risotto

Apple Hickory House-Smoked Beef Shoulder Tender

Page 54

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3 Beer Sample Paddle

Dine

Miniature Desserts - Choose 2

Stay

Play

INCLUDES: $75 dining credit per package, good at any restaurant and lounge in the Davenport Collection

Overnight deluxe accommodations

Complimentary overnight valet parking

Rates start as low as $197 per night. — All packages are subject to change and based on availability —

Book today online at: www.davenporthotel.com or call 509-455-8888

PROFILE

QUEEN of

SWEET Meet Christie Sutton, Europa Restaurant and Bakery’s beloved pastry chef for nearly two decades BY CHEY SCOTT

here are diners who love Christie Sutton’s desserts so much they’ll call ahead to make sure their favorite treat is available on the day they plan to stop into Europa Restaurant and Bakery in downtown Spokane. “I don’t think there’s a night that goes by with a dessert that doesn’t have a note on it that says something like, ‘Save for Becky at table X,’” says Europa owner Aja Engels. From slices of rich and creamy, layered chocolate mousse cake to the overwhelming customer favorite, a raspberry white chocolate cheesecake, and plenty of orders for custom cakes and other sweets each week, Europa’s longtime pastry chef has established a notable following. Sutton has been baking for the downtown eatery for nearly two decades, since 1999, just a handful of years after graduating from Spokane Community College’s baking program. In the time since, she’s developed a reputation as a beloved employee, by both Europa’s past and current owners, and is a driving force for returning customers who crave the indulgence of her consistently decadent and visually stunning desserts. No need to miss out if you’re too stuffed for a sweet postdinner; Europa’s servers are well practiced in boxing up any of Sutton’s creations to take home for later enjoyment. The waitstaff also ensures you won’t pass over dessert by bringing over a display tray of the evening’s lineup that’s intended to weaken the self-control of even the slightest of sweet tooths. “I tell her this all the time — the fact that you can make the same dessert taste and look as beautiful every time you make it is just shocking to me,” Engels says. Engels and her husband Jeff have owned Europa for the past five years. The restaurant has been in business since the 1980s and is known locally not only for its desserts out of Sutton’s pastry kitchen, but also for its cozy, Old World decor and hearty Italian-inspired menu laden with pasta, pizza, calzones, savory puff pastries and other classic offerings.

Pastry chef Christie Sutton has been baking sweet treats for nearly two decades. YOUNG KWAK PHOTO

ot many locally owned, single location restaurants of similar size have designated, full-time pastry chefs, perhaps preferring to outsource such work to commercial bakeries for financial and staffing reasons, or simply to focus on ...continued on next page

FEBRUARY 22, 2018 INLANDER 29

FOOD | PROFILE “QUEEN OF SWEET,” CONTINUED...

Stronger than ever! We’re growing even stronger, as we start the year in Coeur D’Alene, Idaho!

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We’re hiring local talent to become Customer Service / Technical Support Representatives for the #1 Satellite TV provider in the US!

IDCareers@spicrm.com 833-CRM-JOBS (276-5627) careers.spicrm.com/cda-jobs

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30 INLANDER FEBRUARY 22, 2018

a few easy-to-prep, in-house sweets that may not be ordered regularly. At Europa, Sutton does plenty more than fulfill sweet tooth cravings. She also bakes all of the restaurant’s bread, pizza dough and other pastry items like dinner rolls and croutons. A selection of Sutton’s desserts can also be found at Huckleberry’s Natural Market on the lower South Hill. “I believe her being in that position as long as she has, and at the head of the baking longer than any owners, that she provides such a consistency,” Engels explains. “You can be a restaurant for this many years, and people can come back and have something they had 15 years ago and it’s the same. That makes her invaluable.” Fortunately, for all parties — Europa’s owners, Sutton’s fans and the pastry chef herself — a foreseeable future inside the flourdusted kitchen is not uncertain. “It’s my size, my own little corner, and I’ve taken ownership of the bakery,” Sutton says. “I did the big corporate thing at a hotel [Cavanaugh’s], and sometimes there are fun things about that, but this is a nice atmosphere.”

eyond her signature lineup of desserts offered by the slice each day for dine-in or take-out, along with smaller petit fours, Sutton loves to experiment with new flavor combinations to serve for Europa’s special events, like once-monthly wine-pairing dinners and Inlander Restaurant Week (Feb. 22-March 3). For the wine dinners, Sutton crafts desserts that Sutton’s lemon raspberry cake. YOUNG KWAK PHOTO complement the paired wines’ flavor profiles, or the overall region from which wines are being featured. “I just make, for the most part, what I think sounds good and I’ll look up flavors that I like,” she explains. “I’ll take things that were maybe separate desserts and mix what I like from one with what I like from another.” For this year’s Restaurant Week menu, Sutton has crafted a pastel-hued lemon lavender cheesecake topped with a rolled piece of white chocolate, almost resembling a unicorn horn, set atop each slice drizzled with mirror-glaze lemon icing. “We always aim to have something lemon — it’s always popular, and something chocolate and something with ice cream,” she says. “I was looking into the mirror glaze because it’s very trendy right now, and thought I would give it a try. I try and step up the game for special occasions, to make it more visual, but the flavor is always on point.” For chocolate lovers, Sutton is making a dark chocolate turtle torte, drizzled with caramel sauce and topped with candied pecans (pictured on the front of this week’s issue). The third dessert is house-made peanut butter ice cream inside cream puffs and drizzled with chocolate fudge. If Sutton’s three featured desserts this year prove to be popular, customers may see them later on as occasional rotations in the pastry case. In addition, any of Sutton’s past creations are fair game for custom orders as whole-size desserts. Throughout her tenure in Europa’s kitchen, Sutton has become many customers’ go-to baker for special-order birthday and wedding cakes and other specialty desserts to be shared at holiday tables or other gatherings. A quick scroll through the restaurant and bakery’s Facebook page showcases some of Sutton’s past creations, which Engels says are as flavorful as they are pretty to look at. “I find Christie very unique in her extreme creativity and talent, but then she completely is a hard worker and is very detail oriented,” Engels says. “It’s hard to find that balance in someone, when they can come up with something no one has ever done and be consistently creative about it for 20 years. She’s a big part of not just the production of Europa, but the heart of Europa.” n

FOOD | OPENING

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CARRIE SCOZZARO PHOTO

Western Ideal

509-483-4094

* In accordance with WA state law

911 E Marietta Ave • Spokane WA

South of Foothills Dr. / East of Hamilton

Best Music Store in Eastern Washington

1610 N. MONROE ST . 509.325.1914

The new Westwood Brewing Company embraces North Idaho’s Western roots with its historic location and a casual vibe BY CARRIE SCOZZARO

irst it was robbed of its original name (Westwood), then it was robbed of its status as county seat (which moved to Coeur d’Alene in 1908), but Rathdrum, Idaho, is nothing if not scrappy. Many businesses, including the new Westwood Brewing Company, embrace the town’s roots in railroading, mining and logging while breathing life into its historic downtown. Although Westwood Brewing launched as a full-service bar in April 2017 and expects to have the brewery up-and-running later this year, the establishment is enjoying well-deserved success with locals and out-of-towners alike since adding a full-service kitchen last November. It’s a ball-cap-and-boots kind of place where families, a table of well-dressed women, a few couples of varying ages and an affable group of old-timers might be found on any given evening. Start with one of 16 local and regional beers on tap from breweries including Spokane’s No-Li Brewhouse or Bend, Oregon’s Boneyard Beer, and an appetizer like the hearty, smoked bacon mac ’n’ cheese egg rolls with barbecue sauce ($6). Westwood’s version of poutine pairs crispy fries with cheese, gravy, bacon, jalapenos and cornmeal-battered garlic cloves ($8.50). Sandwiches range from beer-braised bratwurst served as a Reuben with Swiss cheese, sauerkraut and Russian dressing ($9) to smoked turkey with bacon, roasted red pepper pesto and arugula on grilled parmesan sourdough ($12). Burgers are flavorful, from the Apple-Jacks with apple chutney and brown whiskey sauce ($13) to the spicy HellFire burger with grilled pineapple, ghost pepper aioli and house-pickled jalapenos ($11). Saturday night means a classic going-to-town dinner at Westwood: a 12-ounce prime rib with a baked potato or fries and veggies ($19). Westwood Brewing is the collaborative effort of two brothers, Shaun and Spencer Howell, and their respective wives, Danielle and Jennifer, who collaborated to update most of the building’s late-1800s bones, which enjoys proximity to the town’s railroad tracks, a definitive characteristic of so many Western towns. Built in 1887, the building originally housed a bank and hardware store on its main floor. Westwood’s owners created a large pass-through between the two spaces, with renovations intentionally preserving the building’s exposed brick and heavy wooden beams. They also incorporated vintage details like industrial globe lights, wood paneling and historic local photos. n Westwood Brewing Company • 8162 W. Main St., Rathdrum • Open daily from 11 am-9 pm • westwoodbrewing.com • 208-712-3423

FEBRUARY 22, 2018 INLANDER 31

Jason Bateman and Rachel McAdams get embroiled in cutthroat competition in the unexpectedly sharp Game Night.

TRIVIAL PURSUIT Bolstered by a solid cast, Game Night is a surprisingly clever caper comedy BY ERIC D. SNIDER

he very funny Game Night belongs to the comedy subgenre of People Think They’re Pretending But It’s Actually Real, a class that includes such fine entries as Three Amigos, Galaxy Quest and A Bug’s Life (which are all the same movie, as you know), plus Tropic Thunder and the underappreciated Bill Murray vehicle The Man Who Knew Too Little. The key to making it work is to not let the oblivious parties remain oblivious for longer than the audience can believe, which depends on how clueless you’ve established the main characters to be. It’s trickier when the characters are smart, though it’s potentially funnier to see a smart person (especially a smug one) be deceived. That’s what Game Night achieves. Directed with surprising visual flair by John Francis Daley and Jonathan Goldstein (the Vacation reboot duo) from a screenplay by Mark Perez (Accepted), it’s focused on a shrewd, competitive married couple, Max (Jason Bateman) and Annie (Rachel McAdams), who met at bar trivia and have made board games a regular part of their lives. They host a weekly gathering to crush their opponents and friends, attended by fellow marrieds Kevin (Lamorne Morris) and Michelle (Kylie Bunbury), and singleton dummy Ryan (Billy Magnussen) and his rotating series of Instagrammodel dates. One night, they are spontaneously joined by Max’s older brother Brooks (Kyle Chandler), a jet-setting entrepreneur who makes Max feel inferior and has a lifelong

32 INLANDER FEBRUARY 22, 2018

track record of beating him at everything. Brooks has arranged for the group to play an immersive murdermystery game, wherein actors come to your house and “kidnap” one person and the others compete in deciphering clues to save them. But wouldn’t you know it, actual kidnappers show up and have a knock-down, drag-out fight with Brooks before dragging him away in front of the three couples, who are impressed by the authenticity of the fight and are eager to start sleuthing. The pairs work separately for a while, each twosome pursuing a different wrong path to solve what they have not yet realized is a real kidnapping. Max and AnGAME NIGHT nie, normally a great team, Rated R start to unravel under the Directed by John Francis Daley, pressure, culminating in a Jonathan Goldstein hilarious scene where they Starring Jason Bateman, Rachel must tend to a wound while McAdams, Kyle Chandler bickering and fighting back nausea. There’s great comic potential in intelligent people thinking they have the upper hand when we know they don’t, and Bateman and McAdams — he with his smugness, she with her confidence — are perfect for it. Kevin and Michelle’s minithread is his discovery that she once cheated on him with a celebrity, which he obsesses over endlessly and which ultimately pays more

comic dividends than you’d expect. And Ryan, that gleamy-eyed fool, has brought a ringer as a date tonight, a co-worker named Sarah (Sharon Horgan) who’s smart but doesn’t like him. The reality of the situation becomes clear soon enough, and the six players set out to rescue Brooks, whose trouble with organized crime is what led to this and will yet lead to the plot of the film getting so big it almost derails. It’s held together by the group sticking together: They can be snippy with one another, but they always revert to affectionate teamwork before the mood grows caustic. The comedy gets dark, occasionally involving violence and pain, but it’s never nihilistic or mean-spirited. You see that basic good-naturedness in a jaunty, wellchoreographed sequence where our players cooperate to keep a Fabergé egg out of some bad guys’ hands (it’s a long story), and in the film’s treatment of Max and Annie’s next-door neighbor Gary (Jesse Plemons), a sad-sack police officer who was part of game night until he and his wife divorced and he stopped being invited. Established first as an object of scorn, the humorless Gary comes to be a sympathetic character whose amusing idiosyncrasies endear him to us and his neighbors. It helps that Plemons is clearly enjoying himself, giving a performance that’s loopy and weird but always under control. The whole cast has that infectious can-do attitude, resulting in an unexpectedly sharp, upbeat action comedy. n

FILM | SHORTS

OPENING FILMS ANNIHILATION

Alex Garland made a striking debut with 2014’s Ex Machina, and he’s back with another heady sci-fi trip. Natalie Portman fronts a team of badass biologists that ventures into an environmental disaster area to find out what happened to the soldiers who went missing there. (NW) Rated R

BEAST OF BURDEN

Daniel Radcliffe stars as a man who agrees to infiltrate a drug cartel for the Drug Enforcement Agency. In return, his sick wife’s hospital bills will be paid for. But things go awry when the bad guys uncover his plan. (NW) Rated R

EVERY DAY

A fantastical twist on the teenage romance, with a 16-year-old girl falling in love with a being that manifests itself in a different body every 24 hours. From the YA bestseller by David Levithan. (NW) Rated PG-13

GAME NIGHT

An evening of board games and merlot amongst friends is interrupted by violent thugs and kidnappers. The only problem is everyone thinks it’s all a gag. The comedy gets dark, but it’s never nihilistic or mean-spirited, and the actors, particularly stars Jason Bateman and Rachel McAdams, play to their strengths. (ES) Rated R

NOW PLAYING 12 STRONG

A true story about the first Special Forces who were deployed to Afghanistan in the weeks following 9/11 and witnessed the escalation of the war in the Middle East. Chris Hemsworth, Michael Shannon and Michael Peña star. (NW) Rated R

THE 15:17 TO PARIS

Clint Eastwood directs this fictionalized account of three Americans who thwarted a terrorist attack on a train in 2015. The twist: He cast the actual men to play themselves and recreate their act of heroism. They’re not especially good actors, and the movie is only compelling in its final moments. (NW) Rated PG-13

BLACK PANTHER

Marvel’s latest is set in the nation of Wakanda, where its new king T’Challa (Chadwick Boseman) must face warring factions who want to usurp the throne. As directed by Ryan Coogler (Creed), it’s more serious-minded than typical superhero fare, full of nobility and purpose without sacrificing fun and charm. (ES) Rated PG-13

CALL ME BY YOUR NAME

One of the best films of the year, a swooning romance in which a 17-yearold American kid (Timothée Chalamet) spending a summer at his family’s Italian villa becomes infatuated with his dad’s slightly older research assistant (Armie Hammer). A delicate work of art and a passionate love story, simultaneously ethereal and earthy. At the Magic Lantern. (NW) Rated R

DARKEST HOUR

Gary Oldman is unrecognizable under pounds of makeup and prosthetics as British Prime Minister Winston Churchill, who’s settling into his first term right as Hitler’s power intensifies. If Oldman doesn’t take home the Oscar for this one, it won’t have been for lack of trying. (ES) Rated PG-13

EARLY MAN

The usually reliable Aardman Studios

produce a rare dud with this animated comedy about soccer-playing cavemen. Missing the sharp humor and cinematic flair that made the studio’s best works, including Wallace & Gromit and Chicken Run, so memorable. (MJ) Rated PG

FIFTY SHADES FREED

E.L. James’ trilogy mercifully ends with the idyll of Anastasia and Christian’s married life being disrupted by her vengeful former boss and his inability to open up emotionally. As shallow and sterile as its predecessors, but with a couple car chases thrown in, because these characters are apparently action stars now. (NW) Rated R

FILM STARS DON’T DIE IN LIVERPOOL

Annette Bening embodies silver screen icon Gloria Grahame in this fact-based drama, which focuses on the ailing movie star’s unusual relationship with a young British actor (Jamie Bell) as she’s dying of cancer in the late 1970s. (NW) Rated R

FOREVER MY GIRL

In what’s sure to be the best Nicholas Sparks story Nicholas Sparks didn’t actually write, a hunky country star returns to his small hometown only to discover he has a daughter with the woman he left at the altar. (NW) Rated PG

THE GREATEST SHOWMAN

A lavish, Moulin Rouge-y musical fantasy inspired by the life and career of P.T. Barnum (Hugh Jackman), the circus empresario who created modern show biz as we know it. The splashy songs are co-written by Oscar-winning La La Land lyricists Benj Pasek and Justin Paul. (NW) Rated PG

HOSTILES

A racist military man (Christian Bale) is forced to transport a dying Cheyenne chief (Wes Studi) to his homeland in the 1890s. Scott Cooper’s brutal tale of frontier justice is unfortunately far more concerned with the redemption ...continued on next page

FEBRUARY 22, 2018 INLANDER 33

NTERN THEAT GIC LA ER MA FRI, FEB 23RD - THU, MAR 1ST TICKETS: $9 2018 OSCAR NOMINATED SHORT FILMS: ANIMATION (83 MIN)

FRI/SAT: 2:00 SUN: 11:30 (AM) MON-THU: 4:45 LIVE ACTION (99 MIN) FRI/SAT: 3:45 SUN: 1:15 MON-THU: 6:30 I, TONYA (112 MIN) WEEKEND ONLY FRI/SAT: 5:45 SUN: 3:15 LADY BIRD (88 MIN) FRI/SAT: 8:00 SUN: 5:30 MON-THU: 4:15 THE SHAPE OF WATER (120 MIN)* WEEKEND ONLY FRI-SUN: 2:30 CALL ME BY YOUR NAME (130 MIN) FRI/SAT: 7:15 SUN: 12:00 (PM) TUES-THU: 6:00 THREE BILLBOARDS OUTSIDE EBBING MISSOURI (110 MIN) WEEKEND ONLY FRI-SUN: 5:00

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FILM | SHORTS

NOW PLAYING CRITICS’ SCORECARD of the white man than the Native American experience. (MJ) Rated R

I, TONYA

A raucous bio-comedy about figure skater Tonya Harding, who tripleaxelled into infamy in the early ’90s. The film may be predicated on questionable morals — it wants us to laugh at its subjects, then condemns us for laughing — but it’s also centered on blistering performances by Margot Robbie as the disgraced Harding and Allison Janney as her monstrous mother. (NW) Rated R

JUMANJI: WELCOME TO THE JUNGLE

That magical board game becomes an old Atari-esque gaming console in this better-than-you’d-expect reboot, with a ragtag group of high schoolers getting sucked into a perilous video game world. Dwayne Johnson, Kevin Hart, Karen Gillan and a scene-stealing Jack Black star as the kids’ in-game avatars. (NW) Rated PG-13

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LADY BIRD

VARIETY

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(LOS ANGELES)

(OUT OF 100)

THE 15:17 TO PARIS

BLACK PANTHER

EARLY MAN

FIFTY SHADES FREED

PHANTOM THREAD

THE POST

THE SHAPE OF WATER

DON’T MISS IT

WORTH $10

1970s Washington Post publisher Kay Graham (Meryl Streep) and editor Ben Bradlee (Tom Hanks) fighting for the paper’s right to publish the Pentagon Papers, which detailed the Johnson administration’s lies regarding the Vietnam War. A thrilling fact-based drama about the importance of the free press. (MJ) Rated PG-13

Greta Gerwig’s first solo foray behind the camera is a funny, observant and empathetic coming-of-age story about a fiercely independent teen girl finding her true identity in post-9/11 Sacramento. Saoirse Ronan is phenomenal as the title character, as is Laurie Metcalf as the mother she’s often at odds with. A remarkably assured directorial debut. At the Magic Lantern. (NW) Rated R

SAMSON

MAZE RUNNER: THE DEATH CURE

With apologies to Pan’s Labyrinth, this is Guillermo del Toro’s finest film to date, a grisly adult fairy tale about a mute cleaning woman’s plans to free a captive amphibious creature from the government facility where she works. Weird, gory, eye-popping, disarmingly

Yes, they’re still making Maze Runner movies, and in this third and final installment, our generic post-apocalyptic hero and his friends must escape yet another trap-filled labyrinth. Or something. (NW) Rated PG-13

NEW YORK TIMES

The last time the biblical tale of the strongman and the woman who steals his power was made into a film, it was directed by Cecil B. DeMille. This time, it’s been made by Pure Flix, the Christian studio behind the God’s Not Dead movies. Hardly an upgrade. (NW) Rated PG-13

THE SHAPE OF WATER

WATCH IT AT HOME

SKIP IT

sweet and featuring a masterful star turn from Sally Hawkins. (SS) Rated R

THREE BILLBOARDS OUTSIDE EBBING, MISSOURI

When her daughter is murdered, an angry mother (Frances McDormand) erects a trio of uncouth billboards calling out the local police department, causing a stir in her tiny town. While the all-star cast delivers emotionally wrenching, award-worthy performances, writer-director Martin McDonagh’s inconsistent script occasionally veers into idiotic absurdity that undercuts the gravity of the drama. At the Magic Lantern. (SS)

WINCHESTER

California’s Winchester Mystery House seems an ideal setting for a horror film, but it’s wasted in this conventional ghost story, as is Helen Mirren as the mansion’s widowed owner. Standard PG-13 scares, with Conjuring-style specters that pop out of dark corners accompanied by musical stings on the soundtrack. (ES) Rated PG-13 n

OSCAR-NOMINATED SHORTS

This year’s Academy Award-nominated short films hit theaters this weekend in two separate programs: animated and live-action. Both are strong and varied collections, showcasing myriad styles, tones and storytelling methods. At the Magic Lantern. (NW) Not Rated

PETER RABBIT

MAR 2ND - 7PM MAR 3RD - 3PM / 7PM MAR 9TH - 7PM MAR 10 - 3PM / 7PM TH

MAR 11TH - 3PM Performances at the BING CROSBY THEATER Tickets Available Online at

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34 INLANDER FEBRUARY 22, 2018

Beatrix Potter’s beloved children’s character gets the anthropomorphic, wise-cracking CGI treatment, voiced by James Corden and perpetually pestering Domhnall Gleeson’s bumbling Mr. McGregor. Sounds a bit unbearable, but, hey — it worked for the Paddington movies. (NW) Rated PG

PHANTOM THREAD

Writer-director Paul Thomas Anderson explores the world of 1950s fashion, with Daniel Day-Lewis in his (supposedly) final screen role as a high-end dress designer whose relationship with a much younger woman (Vicky Krieps) becomes fraught. Not exactly what you think it’s going to be, a sly dark comedy sewn inside a stunningly beautiful costume drama. (NW) Rated R

THE POST

Steven Spielberg’s latest concerns

NOW STREAMING LOGAN LUCKY (AMAZON PRIME)

Steven Soderbergh’s return to the heist genre stars Channing Tatum as an out-of-work coal miner who enlists a group of misfits — including his superstitious brother (Adam

Driver) and an incarcerated explosives expert (Daniel Craig) — to rob the North Carolina NASCAR track where he works. The plot doesn’t quite sustain itself, but the film’s quirky characters and sense of place make up for it. (NW) Rated PG-13

FILM | REVIEW

SpokaneChildrensTheatre_HonkOpens302_022218_2H_CPR.j

Wallace and Gromit, they’re not: Aardman’s Early Man is a rare disappointment from the great studio.

Prehistoric Bore The caveman soccer comedy Early Man is the first misfire from British animation studio Aardman BY MARYANN JOHANSON

t breaks my heart to say this, because I’ve ter cave-dwelling ways? Or will they be forced to been such a huge fan of director Nick Park work in Nooth’s metal mines? and Aardman Animation, but this years-inTo call Early Man wildly anachronistic would the-making claymation opus, Early Man, simply be an understatement: The opening flashback isn’t very good. The lovingly handcrafted stopsequence that depicts humans and dinosaurs motion animation, with its distinctive character living side by side is but the first of its obvious design that is both goofy and charming, is intact, and unclever bizarrities. That’s nowhere near the as you’d expect: That is Park’s trademark. But I problem of the movie’s low humor: simple slapdid rather think that smart humor — subversive stick, mild gay panic, crotch injuries and “isn’t and satirical and also somehow magically heartit hilarious that women are sexual beings?” are warming — was also part of what made his work the most it stretches to. The puns aren’t groanso special. There is nothing like that in Early Man. inducingly bad so much as they aren’t even puns: What happened? When one caveman complains that it’s a “bit Those absences might have been forgivearly” in the morning for him to go hunting, Dug able if the other thing that made Park’s work so replies, “But we’re early man!” That doesn’t even extraordinary — the sending up of classic film — make any sense. wasn’t completely missing from Early Man. The Movies about sports usually work to appeal tweaking of genre tropes (the prison-escape flick to those of us who aren’t into sports at all by in Chicken Run, monster horror in letting the athletic stuff serve as a Wallace and Gromit: The Curse of the metaphor for something larger. But EARLY MAN Were-Rabbit) has previously elevated Early Man is about almost nothing Rated PG Park’s work way above the standard but soccer. The “mythology” of the Directed by Nick Park notion of “it’s a cartoon, it’s just for movie’s focus is on how Dug’s tribe, Starring Tom Hiddleston, Maisie kids.” Early Man is just a standard in even deeper history, invented the Williams, Eddie Redmayne underdog sports comedy that we’ve game, and now only they’ve got the seen a million times before, one heart to win against professional deployed with seemingly no awareness of all the players. Or something. It’s strained even as these stereotypes it is full of, or of the tediously familiar sorts of movies go. story it is telling, no matter its fantastical setting. The script is by first-timer James Higginson Here we have Dug (the voice of Eddie and Aardman vet Mark Burton, but they don’t Redmayne), a caveman from the Neo Pleistocene seem to have any idea what to do with it besides era, whose Stone Age tribe of doofuses — who indulge in the most tiresome of predictable plots, make him look smart only by comparison — find including giving Dug a manic pixie Bronze Age themselves under threat from the larger Bronze dream girl, Goona (Maisie Williams), to train the Age world that has moved on without them quite literally moronic Stone Agers in preparation beyond their protected glen. Dug arranges with for their Big Game. enemy ruler Lord Nooth (Tom Hiddleston, I’m so disappointed I can barely think of any doing an inexplicable cartoon French accent) for caveman-inspired quips to sum up my dismay his tribe to compete in a soccer match with the over this movie. Is Early Man crude and simple professional players of Nooth’s more advanced when Aardman’s other work has been sophisticity, with the self-determination of Dug’s tribe as cated and multilayered? Yes. But it can take no the prize. Will they be left alone in their backwapleasure in saying so. n

FEBRUARY 22, 2018 INLANDER 35

Pickin’, Grinnin’ and Utterly Thrillin’ The Travelin’ McCourys are bluegrass royalty who don’t always stick to bluegrass BY DAN NAILEN

hen it comes to roots music, it doesn’t get much more rootsy than the bluegrass aces of the McCoury family. Daddy Del McCoury is a towering figure of the genre thanks to a remarkable high-lonesome voice, and a rhythm guitar style that earned him a gig in the early 1960s as part of legend Bill Monroe’s Blue Grass Boys and keeps him on the road headlining nearly 70 shows a year. And when Del plays, he’s surrounded with a longtime band of great musicians that includes his fleetfingered, mandolin-playing son Ronnie and banjo-man son Robbie, as well as fiddler Jason Carter and bassist Alan Bartram. Here’s the thing, though — Del McCoury is 79. He’s not going to be performing forever, and he was thinking about that when he sat his sons down about 10 years ago and talked about life after the Del McCoury Band. Out of that conversation, the Del-less Travelin’ McCourys unit was born. “My dad had the idea,” Ronnie McCoury says from his home, just north of Nashville. “He was kind of looking at life and longevity, and he said, ‘You know, if something might happen to me, you guys are going to have to start cold. So maybe you should get out and try and do some things.’ He kicked us out of the nest.” Musically speaking, the change wasn’t too hard. The

36 INLANDER FEBRUARY 22, 2018

guys in the band — including the semirecent addition of guitarist Cody Kilby — are all veteran players who’ve collectively won all manner of awards from the International Bluegrass Music Association for their instrumental prowess. Ronnie McCoury, for example, won the Mandolin Player of the Year award eight years running at one point, and Carter won Fiddle Player of the Year five times. Emotionally, though, the idea of hitting the road and performing without Del took some getting used to, Ronnie says, and still does even after eight years of doing Travelin’ McCoury shows between gigs with Dad’s band.

RECOMMENDED LISTENING Unfamiliar with bluegrass music? Try spinning these: Del McCoury Band, The Company We Keep Nitty Gritty Dirt Band, Will The Circle Be Unbroken? David Grisman, Hot Dawg Bill Monroe and His Blue Grass Boys, Southern Flavor Alison Krauss, I’ve Got That Old Feeling

“I’m 50 and I started playing with him when I was 14,” Ronnie says. “My brother is a little younger than me and did the same thing … The first time we heard this [idea], it was awkward. Just to know he was thinking that way, you know? Because none of us ever thought that day would ever come.”

For a while, the Travelin’ McCourys didn’t hire a full-time guitar player, instead rotating through friends they’ve met through the years (Tony Rice, Dan Tyminski of Alison Krauss & Union Station, Bill Nershi of String Cheese Incident). When they decided to get a permanent six stringer, they recalled an early Travelin’ McCourys show they did with Cody Kilby, then with Ricky Skaggs and Kentucky Thunder. With Kilby in the fold, Ronnie says, the band has reached a place where they can stretch out together and explore some sounds that might not have been possible either in Del’s traditional songs or without the same guitar player on board night after night. “We’re able to do a lot more ranging; it took [hiring Kilby] to really lock in on what we’re doing,” Ronnie says. “And when I sing, I open my mouth and I can’t [help] but sound a lot like my dad. So I do some singing, Alan Bartram is a great singer, Jason Carter is a great singer, and this [project] kind of allows them to step out more.” The idea of these guys pushing themselves into new musical realms should be thrilling for any bluegrass fan, or anyone who likes seeing masters of their musical craft do their thing up close. The first time I saw Del McCoury Band play about 20 years ago, it was a transcendent experience, one that made me a lifelong fan and pushed me into exploring various strains of bluegrass and roots music I hadn’t before. The remarkable thing is, no matter what direction you search in bluegrass and its myriad offshoots, you’ll find the McCourys. In the same year, I saw them play

NORTHWEST OF NASHVILLE CRANKS UP THE COLLABORATIONS BY DAN NAILEN

ou could call Northwest of Nashville a concert, or perhaps a variety show. The monthly showcase based largely around acoustic music defies easy genre categorization among the musicians who’ve appeared, and the occasional poetry reading or storytelling aside makes it an altogether different kind of show in Spokane. Entering its third season on The Bartlett stage, the Northwest of Nashville shows, organized and hosted by singer-songwriter and fiddling ace Jenny Anne Mannan, might stretch themselves in even more directions in the coming months, she says. “One of the things we’ve talked about is having more comedic or dramatic elements, recurring characters, things that you might see on a Hee Haw-type show,” Mannan says. While regulars might have to wait a while for that to develop, they’ll definitely notice one prominent new aspect of the show — the presence of a regular Northwest of Nashville band, “a regular rotation of musicians who are not just there as guests but are there as a band for me and are available as a band for other artists to collaborate with,” Mannan says. The backing band might change show to show, depending on whether that night’s entertainment leans more toward bluegrass, or country, or folk, but chances are you’ll recognize players like Duane Becker, Karli Ingersoll and Justin Landis from their various projects around town. Mannan is excited by the possibilities a regular house band will bring to the shows, and notes that people are now coming to Northwest of Nashville events regardless of the night’s featured entertainment. “I’m happy to see that it doesn’t really matter who’s playing,” Mannan says. “The show has its own draw and has built up its own following.” Another rewarding aspect for Mannan, who moved back to Spokane from Nashville shortly before launching the concert series, is the growth she’s seen in local music, and the sense that musicians and audiences are discovering new things about Spokane and its artists all the time. “What I really love exposing people to is the spirit of community and collaboration that I think is really the heart of bluegrass music and folk music,” Mannan says. “People listen to each other, they play on each other’s stuff. It’s a very communal experience, even between the performers and the audience. n Northwest of Nashville feat. Jenny Anne Mannan, Native Harrow, The Riverside, Dylan Hathaway, Kevin Pace & The Early Edition • Tue, Feb. 27, at 7 pm • $10 • All ages • The Bartlett • 228 W. Sprague Ave. • thebartlettspokane.com • 747-2174

in natty suits, gathered around one microphone, old-timey style, doing traditional tunes in a staid theater, and a few months later they were jamming with the band Leftover Salmon on a nightclub stage, thrilling an audience of patchouli-soaked snow hippies with their ability to improvise. Through the years between their own gigs, they’ve recorded, toured and collaborated with the likes of avant garde noodlers Phish, roots-rock rabble rouser Steve Earle, New Orleans jazz cats the Preservation Hall Jazz Band and bluegrass-minded country folks like Marty Stuart, Ricky Skaggs and Vince Gill. Through every twist in their lengthy career, including this new one playing without Del out front, they’ve had smiles on their faces and magic in their strings. “I’m truly blessed,” Ronnie says. “In a way it shows that this music, bluegrass — I heard Marty Stuart say it one time — if you can play bluegrass, you can play anything.” n The Travelin’ McCourys • Wed, Feb. 28, at 6 pm and 9 pm • $25-$30 • All ages • The Bartlett • 228 W. Sprague Ave. • thebartlettspokane.com • 747-2174

FEBRUARY 22, 2018 INLANDER 37

MUSIC | SOUND ADVICE

ROCK BULLY

ully’s music is ferocious, cathartic, wounded and soul-searching, its screaming guitars and wailing vocals reminiscent of the band’s Sub Pop labelmates Sleater-Kinney and L7. And like those bands, Bully’s songs often feel like deeply personal diary entries set to snarling, accessible rock hooks. On the Nashville band’s second album, 2017’s Losing, singer/songwriter/guitarist/studio engineer Alicia Bognanno’s delivery ranges from seductive purr to full-throated howl, as she does her best to ignore an ex while still raging about the ways she was wronged: “If you don’t want to hear it, then don’t.” Over the record’s 12 tracks, she talks about her insecurities and personal hang-ups, about hiding social anxieties behind a steely veneer, about being pissed at the world and trying to fight oppression. “You don’t like it when I’m angry?” Bognanno asks near the end of the album. “Tough shit, learn to deal.” — NATHAN WEINBENDER

ALYSSE GAFKJEN PHOTO

J = THE INLANDER RECOMMENDS THIS SHOW J = ALL AGES SHOW

Thursday, 02/22

J THE BARTLETT, Cup of Cool Water Benefit Show feat. LIAM BEVERLY’S, Robert Vaughn BISTANGO MARTINI LOUNGE, KOSH J BOOTS BAKERY, The Song Project J BUCER’S COFFEEHOUSE PUB, Open Jazz Jam with Erik Bowen J J COEUR D’ALENE CASINO, Herman’s Hermits feat. Peter Noone CORBY’S BAR, Open Mic and Karaoke THE CORK & TAP, Truck Mills CRUISERS, Open Jam Night THE JACKSON ST., Songsmith Series J LAGUNA CAFÉ, Just Plain Darin LEFTBANK, Dylan Hathaway MOON TIME, Moses Willey NIGHTHAWK LOUNGE (CDA CASINO), PJ Destiny THE OBSERVATORY, Vinyl Meltdown J ONE WORLD CAFE, Thistle & Thorns J THE PIN!, Boogie T and Squinto RIDLER PIANO BAR, Dueling Pianos THE ROADHOUSE, Karaoke SLICE & BISCUIT, Bluegrass Jam THIRSTY DOG, DJ WesOne J VFW POST 1435, Texas Twister ZOLA, Blake Braley

Friday, 02/23

219 LOUNGE, Dimestore Prophets ARBOR CREST, Craig Catlett Trio J ARLO’S, Oak Street Connection JJ THE BARTLETT, DEER, Indian Goat BEVERLY’S, Robert Vaughn J J THE BIG DIPPER, Brainfunk, Beauflexx, Corax 42, Animal Treats

38 INLANDER FEBRUARY 22, 2018

ROCK THE WOOLEN MEN

f the Feelies, Camper van Beethoven and Devo had a perpetually nervous love child and sent it off to embed itself within the Portland music scene, it would sound an awful lot like the Woolen Men. Like fellow post-punk Oregon stalwarts Wipers, this trio specializes in the kind of lean, wiry rock that you could call lo-fi were it not for the occasional 90-second blast of fuzzed-out, pent-up energy. Other songs unspool slowly over the course of 5 jittery minutes, with a deliberately tinny, spare sound that sometimes recalls Guided by Voices, albeit less concise. The Woolen Men have played the Baby Bar a few times over the years (I saw them there in 2014 and became an instant fan), and it’s the perfect pairing of artist and venue. — NATHAN WEINBENDER Woolen Men with PIT • Sat, Feb. 24, at 9:30 pm • $5 • 21+ • Baby Bar • 827 W. 1st Ave. • 847-1234

MATT RADOSEVICH PHOTO

BLACK DIAMOND, DJ Sterling BLACK LABEL BREWING, Dylan Hathaway BOLO’S, Vern and the Volcanoes J BRIDGE PRESS CELLARS, Just Plain Darin J BUCER’S, Greg Hodapp CEDAR STREET BISTRO, The Something CHINOOK STEAK, PASTA AND SPIRITS (CDA CASINO), KOSH CORBY’S BAR, Karaoke CRUISERS, Karaoke with Gary CURLEY’S, DragonFly EICHARDT’S, Bright Moments Jazz

Bully with Melkbelly • Thurs, March 1, at 8 pm • $15 • All ages • The Bartlett • 228 W. Sprague Ave. • thebartlettspokane.com • 747-2174

FARMHOUSE KITCHEN AND SILO BAR, Tom D’Orazi and Friends FEDORA PUB, Donnie Emerson J FORZA COFFEE CO. (VALLEY), Brian Stai HOUSE OF SOUL, Second Hand Sally IDAHO POUR AUTHORITY, Ben Olson and Cadie Archer IRON GOAT BREWING CO., Dario Ré JACKSON ST., Spokane River Band JOHN’S ALLEY, Hank Shreve MARYHILL WINERY SPOKANE, Pamela Benton MAX AT MIRABEAU, Kosta la Vista MICKDUFF’S, Moses Willey

MOOSE LOUNGE, Dangerous Type MULLIGAN’S BAR & GRILLE, Bill Bozly NASHVILLE NORTH, Ladies Night with Devon Wade and DJ Tom NIGHTHAWK LOUNGE (CDA CASINO), Smash Hit Carnival NORTHERN QUEST, DJ Patrick NYNE, Step Brothers O’SHAYS, Arvid Lundin & Deep Roots J ONE WORLD CAFE, The Boredom Corporation PALOUSE BAR & GRILL, Keanu & Joey PEND D’OREILLE WINERY, Truck Mills J THE PIN!, Latin Vibe with DJ Americo, DJ Khali, DJ-JD

REPUBLIC BREWING CO., The Jauntee RIDLER PIANO BAR, Dueling Pianos THE ROADHOUSE, Soul Stripper: The Ultimate AC/DC Experience THE ROCK BAR & LOUNGE, DJ Steve Baker J SILVER MOUNTAIN (NOAH’S), Ron Greene SOULFUL SOUPS & SPIRITS, Stella Jones THE THIRSTY DOG, DJ WesOne and DJ Big Mike: I Love the ’90s J VFW POST 3067, Texas Twister ZOLA, The Cronkites

Saturday, 02/24

ARBOR CREST, Scott & Kevin J BABY BAR, The Woolen Men (see facing page), PIT BARLOWS AT LIBERTY LAKE, Jan Harrison J J THE BARTLETT, Pearl Charles, Acid Tongue BAXTERS ON CEDAR, Brian Jacobs BEVERLY’S, Robert Vaughn J BIG BARN BREWING CO., Dylan Hathaway THE BIG DIPPER, Still We Rise, Children of Atom, Antiform J J BING CROSBY THEATER, Jim Brickman BLACK DIAMOND, DJ Kevin BLACK LABEL BREWING CO., Hedonizm BOLO’S, Vern and the Volcanoes J BUCER’S COFFEEHOUSE PUB, Dan Maher CEDAR ST. BISTRO, Betsi Hammett CHINOOK STEAK, PASTA AND SPIRITS (CDA CASINO), KOSH COMMUNITY PINT, Smackout Pack CRUISERS, Orlando Sanchez, JamShack CURLEY’S, DragonFly

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FEDORA PUB, Mike McCafferty FLAME & CORK, Eric Neuhauser HOUSE OF SOUL, Nu Jack City & DJ P-Funk IDAHO POUR AUTHORITY, Mike and Shanna Thompson INDIE AIR RADIO, The Raygun Carver Band J IRON GOAT BREWING, Nick Grow THE JACKSON ST., Karaoke JOHN’S ALLEY, DJ Miles J KNITTING FACTORY, Pop Evil, Palaye Royale, Black Map J LAGUNA CAFÉ, Diane Copland MARYHILL WINERY, Kyle Richard MAX AT MIRABEAU, Kosta la Vista MICKDUFF’S BEER HALL, Harold’s IGA J MOONDOLLARS, Justin James MOOSE LOUNGE, Dangerous Type MULLIGAN’S, Ron Greene NASHVILLE NORTH, Ladies Night with Devon Wade and DJ Tom NIGHTHAWK LOUNGE (CDA CASINO), Smash Hit Carnival NORTHERN QUEST, DJ Patrick J ONE WORLD CAFE, Brian Stai PALOUSE BAR AND GRILL, Keanu and Joey J PEND OREILLE PLAYHOUSE, Skookum Creek Music Company J THE PIN!, Do or Die, Kuttl3ss, The Have Nots and more POST FALLS BREWING CO., Jimi Finn RIDLER PIANO BAR, Dueling Pianos THE ROADHOUSE, The Hankers THE ROCK BAR & LOUNGE, Retro Night with DJ Sterling SILVER MOUNTAIN (NOAH’S), Just Plain Darin

THIRSTY DOG, DJ WesOne and DJ Big Mike: Sexy Saturday VFW POST 1435, Headbangers Ball w/Vultra WESTWOOD BREWING, Son of Brad ZOLA, The Cronkites

Sunday, 02/25

J J THE BIG DIPPER, The Magic Beans, Yak Attack, Icky Business CURLEY’S, Usual Suspects DALEY’S CHEAP SHOTS, Jam Night GARLAND PUB & GRILL, Karaoke IRON HORSE (VALLEY), Kevin Shay LINGER LONGER LOUNGE, Open Jam O’DOHERTY’S, Live Irish Music THE ROADHOUSE, Don Weise Tribute feat. Steve Starkey & the Spitfires ZOLA, Lazy Love

Monday, 02/26

J CALYPSOS COFFEE, Open Mic EICHARDT’S, Jam with Truck Mills RED ROOM LOUNGE, Open Mic ZOLA, Evan Dillinger

Tuesday, 02/27

219 LOUNGE, Karaoke with DJ Pat J J THE BARTLETT, Northwest of Nashville feat. Jenny Anne Mannan, Native Harrow, The Riverside, Dylan Hathaway, Kevin Pace and the Early Edition (see page 37) GARLAND PUB & GRILL, Karaoke J KNITTING FACTORY, Black Veil Brides, Asking Alexandria LEFTBANK WINE BAR, Turntable Tues. RAZZLE’S, Open Mic Jam RED ROOM LOUNGE, Storme

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RIDLER PIANO BAR, Open Mic/Jam THE ROADHOUSE, Karaoke ZOLA, Dueling Cronkites

Wednesday, 02/28 219 LOUNGE, Truck Mills J J THE BARTLETT, The Travelin’ McCourys (6 & 9 pm; see page 36) GENO’S, Open Mic w/Travis Goulding IRON HORSE (VALLEY), Maxie Ray Mills THE JACKSON ST., Karaoke J KNITTING FACTORY, Kayzo, 4B, Dubloadz, Gammer, JSTJR LEFTBANK WINE BAR, Carey Brazil LUCKY’S IRISH PUB, DJ D3VIN3 MILLWOOD BREWING COMPANY, Nick Grow J THE PIN!, AMB, Lex the Hex Master, Scum POOLE’S PUBLIC HOUSE, Cronkites RED ROOM LOUNGE, Jam Session RIDLER PIANO BAR, Dueling Pianos THE ROADHOUSE, Open Mic SEASONS OF COEUR D’ALENE, KOSH SOULFUL SOUPS & SPIRITS, Open Mic THE THIRSTY DOG, Karaoke TWO SEVEN, Matt Mitchell ZOLA, Whsk&Keys

Coming Up ...

J NORTHERN QUEST RESORT & CASINO, Queensrÿche, March 1 J J THE BARTLETT, Bully (see facing page), Melkbelly, March 1 J KNITTING FACTORY, Atmosphere, March 3 J SPOKANE ARENA, Santana: Divination Tour, March 4

MUSIC | VENUES 219 LOUNGE • 219 N. First, Sandpoint • 208-2639934 315 MARTINIS & TAPAS • 315 E. Wallace, CdA • 208-667-9660 ARBOR CREST WINE CELLARS • 4705 N. Fruit Hill Rd. • 927-9463 BABY BAR • 827 W. First Ave. • 847-1234 BARLOWS • 1428 N. Liberty Lake Rd. • 924-1446 THE BARTLETT • 228 W. Sprague Ave. • 747-2174 BEEROCRACY • 911 W. Garland Ave. THE BIG DIPPER • 171 S. Washington • 863-8098 BIGFOOT PUB • 9115 N. Division St. • 467-9638 BING CROSBY THEATER • 901 W. Sprague Ave. • 227-7638 BLACK DIAMOND • 9614 E. Sprague • 891-8357 BOLO’S • 116 S. Best Rd. • 891-8995 BOOMERS • 18219 E. Appleway Ave. • 755-7486 BOOTS BAKERY & LOUNGE • 24 W. Main Ave. • 703-7223 BRAVO CONCERT HOUSE • 25 E. Lincoln Rd. • 703-7474 BUCER’S COFFEEHOUSE PUB • 201 S. Main, Moscow • 208-882-5216 BUZZ COFFEEHOUSE • 501 S. Thor • 340-3099 CALYPSOS COFFEE & CREAMERY • 116 E. Lakeside Ave., CdA • 208-665-0591 CHATEAU RIVE • 621 W. Mallon Ave. • 795-2030 CHECKERBOARD BAR • 1716 E. Sprague Ave. • 535-4007 COEUR D’ALENE CASINO • 37914 S. Nukwalqw Rd., Worley, Idaho • 800-523-2464 COEUR D’ALENE CELLARS • 3890 N. Schreiber Way, CdA • 208-664-2336 CRAFTED TAP HOUSE • 523 Sherman Ave., CdA • 208-292-4813 CRAVE• 401 W. Riverside • 321-7480 CRUISERS • 6105 W Seltice Way, Post Falls • 208773-4706 CURLEY’S • 26433 W. Hwy. 53 • 208-773-5816 DALEY’S CHEAP SHOTS • 6412 E. Trent • 535-9309 EICHARDT’S PUB • 212 Cedar St., Sandpoint • 208-263-4005 THE FEDORA • 1726 W. Kathleen, CdA • 208-7658888 FIZZIE MULLIGANS • 331 W. Hastings • 466-5354 FOX THEATER • 1001 W. Sprague • 624-1200 THE HIVE • 207 N. First, Sandpoint • 208-457-2392 HOGFISH • 1920 E. Sherman, CdA • 208-667-1896 HOTEL RL BY RED LION AT THE PARK • 303 W. North River Dr. • 326-8000 HOUSE OF SOUL • 120 N. Wall • 217-1961 IRON HORSE BAR • 407 E. Sherman Ave., CdA • 208-667-7314 IRON HORSE BAR & GRILL • 11105 E. Sprague Ave., CdA • 509-926-8411 JACKSON ST. BAR & GRILL • 2436 N. Astor St. • 315-8497 JOHN’S ALLEY • 114 E. Sixth St., Moscow • 208883-7662 KNITTING FACTORY • 911 W. Sprague Ave. • 244-3279 LAGUNA CAFÉ • 2013 E. 29th Ave. • 448-0887 THE LANTERN TAP HOUSE • 1004 S. Perry St. • 315-9531 LA ROSA CLUB • 105 S. First Ave., Sandpoint • 208-255-2100 LEFTBANK WINE BAR • 108 N. Washington • 315-8623 LUCKY’S IRISH PUB • 408 W. Sprague • 747-2605 MAX AT MIRABEAU • 1100 N. Sullivan • 924-9000 MICKDUFF’S • 312 N. First Ave., Sandpoint • 208)255-4351 MONARCH MOUNTAIN COFFEE • 208 N 4th Ave, Sandpoint • 208-265-9382 MOOSE LOUNGE • 401 E. Sherman • 208-664-7901 MOOTSY’S • 406 W. Sprague • 838-1570 MULLIGAN’S • 506 Appleway Ave., CdA • 208- 7653200 ext. 310 NASHVILLE NORTH • 6361 W. Seltice Way, Post Falls • 208-457-9128 NECTAR CATERING & EVENTS • 120 N. Stevens St. • 869-1572 NORTHERN QUEST RESORT • 100 N. Hayford Rd., Airway Heights • 242-7000 NYNE • 232 W. Sprague Ave. • 474-1621 THE OBSERVATORY • 15 S. Howard • 598-8933 O’SHAY’S • 313 E. CdA Lake Dr. • 208-667-4666 PEND D’OREILLE WINERY • 301 Cedar St., Sandpoint • 208-265-8545 THE PIN! • 412 W. Sprague • 368-4077 RED LION RIVER INN • 700 N. Division • 326-5577 RED ROOM LOUNGE • 521 W. Sprague • 838-7613 REPUBLIC BREWING • 26 Clark Ave. • 775-2700 THE RIDLER PIANO BAR • 718 W. Riverside • 822-7938 RIVELLE’S • 2360 N Old Mill Loop, CdA • 208-9300381 THE ROADHOUSE • 20 N. Raymond • 413-1894 SEASONS OF COEUR D’ALENE • 209 E. Lakeside Ave. • 208-664-8008 THE SHOP • 924 S. Perry St. • 534-1647 SOULFUL SOUPS & SPIRITS • 117 N. Howard St. • 459-1190 SPOKANE ARENA • 720 W. Mallon • 279-7000 THE THIRSTY DOG • 3027 E. Liberty Ave. • 487-3000 TIMBER GASTRO PUB •1610 E Schneidmiller, Post Falls • 208-262-9593 ZOLA • 22 W. Main Ave. • 624-2416

FEBRUARY 22, 2018 INLANDER 39

THEATER BUDDY’S BACK

For whatever reason, the British are much better at appreciating the roots of rock ’n’ roll than Americans are. That’s one reason the long-running jukebox musical The Buddy Holly Story got its launch in London theaters in 1989 before becoming a global phenomenon that’s been reportedly seen by more than 22 million people. I’m one of those folks, and seeing this show turned me into a Buddy Holly fanboy for sure. The piece is a vivid reminder of Holly’s pioneering skills as a songwriter, bandleader and guitar player. The hiccuping voice from West Texas fills the show with killer songs like “Not Fade Away,” “That’ll Be The Day” and “Oh Boy,” and between energetic performances you get the story of Holly’s rise to fame through his demise in the plane crash on “the day the music died,” alongside Ritchie Valens and The Big Bopper. — DAN NAILEN The Buddy Holly Story • Sat, Feb. 24, at 7:30 pm • $54 • INB Performing Arts Center • 334 W. Spokane Falls Blvd., Spokane • inbpac.com • 279-7000

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40 INLANDER FEBRUARY 22, 2018

WORDS SEX WORKER DIARIES

The serialized accounts published by the San Francisco Bulletin were (and still are) considered to be some of the most progressive reporting by a newspaper for the time, in 1913: A true, first-person look at life as a sex worker at the turn of the century in one of the West’s biggest cities. Originally titled “A Voice from the Underground,” the serialized memoirs published under the ghost-written pseudonym Alice Smith are now collected in the 2016 book Alice: Memoirs of a Barbary Coast Prostitute, by San Francisco-based authors Ivy Anderson and Devon Angus. New findings in the duo’s research now brings them to Spokane, where they believe Alice lived before her journey south. Before setting out to conduct additional research on her Spokane connections, the duo discusses the book, their findings since its publication and the original 1913 series’ historical significance. — CHEY SCOTT Discussion: Alice: Memoirs of a Barbary Coast Prostitute • Tue, Feb. 27, at 7 pm • Auntie’s Bookstore • 402 W. Main, Spokane • Free • auntiesbooks.com • 838-0206

THEATER RED REVENGE

The acclaimed 1994 film Burnt by the Sun is coming to life on the local stage for Stage Left Theater’s next production in its 2017-18 season, directed by Lorna Hamilton. Not exactly an uplifting theatrical romp (no spoilers), Burnt by the Sun is a darker tale set in 1936 that revolves around Stalin-led Soviet Union political motives, conspiracies, revenge, heartbreak and familial bonds. Things begin happily enough, as we’re introduced to protagonist and senior Red Army officer Kotov, along with his beautiful wife and daughter, as they socialize with relatives one summer day. The relaxed joy of the gathering begins to sour when a man from Kotov’s wife’s past shows up, setting off the unraveling threads of a revenge-driven conspiracy that burns everyone it touches. — CHEY SCOTT Burnt by the Sun • Feb. 23 - March 11; Fri - Sat at 7:30 pm, Sun at 2 pm • $20 • Stage Left Theater • 108 W. Third, Spokane • spokanestageleft.org • 838-9727

25 YEARS of...

BENEFIT STRUT YOUR STUFF

Drag your friends to Cheney this Friday, because it’s time for Sugar & Spice, EWU’s Annual Drag Show. For the 20th annual event, local and regional drag queens come together to put on a fun show. This year’s entertainer lineup includes host La Saveona Hunt and Freedom Rights, along with queens Viktor Katuski and Spokane’s own Nova Kaine and Le Gurlz. Watch various queens slay the stage in colorful ensembles and bold looks. The festive evening is rounded out with dancing and music with all event proceeds benefiting Spokane’s Odyssey Youth Movement, which works locally to sustain and advocate for safe programs, policies and services for the LGBTQ+ youth community. Tickets are available for purchase at the University Recreation Center front desk or by calling the number below. — ALLA DROKINA Sugar & Spice • Fri, Feb. 23, from 7-9:30 pm • $5-$10 • EWU University Recreation Center • 1007 Elm St., Cheney • bit.ly/2FfFtlm • 359-4026

FILM BLACK LENS

Presented by the Alliance for Media Arts, the ongoing Monday Movies series at the Magic Lantern Theater has been a source of diverse, socially conscious nonfiction films about a number of fascinating subjects: a maternity ward in the Philippines, a swim team whose members are autistic, child health activists in Kolkata. The next film screening is the 2014 documentary Through a Lens Darkly: Black Photographers and the Emergence of a People, in which director Thomas Allen Harris explores how African-American photographers have depicted their own communities and culture since the advent of the camera. It features powerful archival photos that offer candid snapshots from the era of slavery to the civil rights movement, as well as the work of contemporary photographers like Renee Cox, Lorna Simpson and Anthony Barboza, whose wildly varying approaches capture the black experience from every possible angle. — NATHAN WEINBENDER Monday Movies: Through a Lens Darkly • Mon, Feb. 26, at 7 pm • $8 • Magic Lantern Theater • 25 W. Main Ave., Spokane • magiclanternonmain.com • 209-2383

FEBRUARY 22, 2018 INLANDER 41

W I SAW YOU

S S

CHEERS JEERS

I SAW YOU HOTTIE WITH THE HOT SAUCE I saw you at the new joint Incrediburger on Sunday the 18th. You had a burger and poutine and were wandering back to your table with a bottle of sriracha. Your big smile and gorgeous brown curls made me smile. I also really respect your Lisa Brown for congress shirt. I love seeing people our age who are politically active AND foodies! Maybe I can take you out for another burger sometime? I was in the EWU sweatshirt, nomming on their “PigMac” and ill-placed at the table in front of the TV.

CHEERS BIRTHDAY BABE Happy Birthday and Happy Valentine’s Day to the cutest dimpled, loving father, cunning writer and compassionate leader that I know. I love you, Sean. XOX A BIG BALL OF POSITIVE ENERGY Your energy is electric. Without even trying, you make every person around you smile from ear to ear and feel like the most important person in the world. Even when you’re feeling down or tired or sick, you still exude the most positive, soul lifting, mind blowing aura and energy that radiates out of you and lifts spirits everywhere. Thank you for being you. You’re real, passionate, excited and make me believe there is truly good in this world. Thanks Kid for being simply the most amazing person I’ve ever met.

BEST NEIGHBORS Candy and Lisa-I hope you read this...I am your new neighbor and I want to thank you SO MUCH for being great “snow angels”!!! I feel so blessed to have landed on N. Howard!! Very grateful-ly yours!!!! L MIRANDA AND FRIENDS Hospitality is tough but gratuity helps make the ends meet. The basis for the glances, the teasing smiles, the shoulder rubs. Confusing at times for someone who thinks those gestures should mean something. But they work and it’s what the job calls for. Play the game as it’s laid out for us. And get played, pieces of someone else’s game. It’s not a bad thing, just the reality of the world we live in. Thanks for keeping me centered and aware of where I fit in the generations. LIFE SAVING DOCTORS I just want to say thank you to the doctors and staff at Sacred Heart Hospital that saved my mothers life twice. She found out she had stage 1 lung cancer a few months ago and they were able to do surgery and take it out in time before it spread. They did an amazing job. And thank you to the nurses and doctors in the CICU whose quick response noticed the heart attack she was having while in recovery from surgery. I can’t stop thanking you guys every night before I go to bed for letting me continue to share moments and memories with my amazing mother.. My father, Sister, Grandparents and family can not thank you enough for what you guys did. She was well taken care of during her whole stay and she is at home happy and recovering great. Thank you so much. WAR IS OVER CIRCA 1968 We wish John Lennon had been correct in his hopeful message. In this century, ‘Climate Change is Over’ must become a reality. It’s going to take 50 years for solar and wind power to mitigate this mess. Meanwhile, climate intervention/geo-engineering/climate engineering....call it what you will; needs to happen by 2020 or Mother Earth is going to kick our asses. Pray that some enlightened country with an effective government will do something. RANDOM ACT OF KINDNESS A big “THANK YOU !!” to the gentleman who showed great generosity to me at Starbucks on Ruby at Sharp. I was buying a pound of coffee with a Christmas gift card; but since I needed more money to supplement it, I started digging to find my Starbucks

card. Quickly and quietly a man walked by and waived his credit card past the scanner, finishing the purchase! WOW! I have been very inspired by stories of the creative trend of “Random Acts Of Kindness.” Soon, I hope to have opportunity to share the same Kindness with someone else. Also I have been reading a book, called THE BUTTERFLY EFFECT, which suggests

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band just got home, Valentines night, after a ten hour shift working at the restaurant where he is a cook. Not surprisingly he got no breaks and NO tips. If he gets tipped one time by one waitress out of the month he’s lucky. The waitresses make more money, work less, and the employer takes home a fat mandatory gratuity percentage from large party reservations. I’d love to see

since Jan. 1, 2018) before you throw another placard of a dead fetus in my face. TRAITORS Jeers to the NRA — a much bigger threat to our country and children than ISIS. The terrorists could do us more harm by just joining the NRA so there dues can assure plenty of mass killings.

Jeers to the NRA — a much bigger threat to our country and children than ISIS.

that all Individual Actions have powerful Longterm Effects. I was “blown away” with the gentleman’s generous gesture, and believe me --- I will be inspired by him every time I make a pot of coffee!! WHEN I THINK OF YOU I MELT. You make me so happy, everything about you makes me smile. I have lost so much in this battle called life, but I would give it all away any day just to be with you. You are my hope and a refuge of love and warmth, you are my rock and my anchor. No one can replace the love I have for you, I only have eyes for you. My heart is in your hands.

JEERS A CERTAIN DELI Jeers to a certain downtown sandwich shop for continuing to employ a certain tall blonde sandwhich maker who is constantly screaming at staff and customers and drinking while working. I will never go there again. It was completely unprofessional and an all around disgusting environment. I am appalled. AN 8TH IS 3.5G Do me a favor and let ‘GLW’ know that if they mark something as 3.5g and you guys are gonna sell it as an 8th, there better be 3.5g in it. Then I come home and throw it on the scale and its 3.35g?? You realize that adds up right? C’mon guys, play it honest... FINE, LET THE WAITRESSES COOK My hus-

how much these scum of the earth “ladies” would get tipped if they weren’t serving the food that the back of the house cooks. In fact, I think for the service you’d get without food involved you’d be better of going to a strip club. Oddly enough the nicer the restaurant the more blatantly greedy the front of house staff seems to be (and they’ll be the first to tell you they aren’t legally obligated to tip out coworkers). I am so tired of seeing my husband taken advantage of. If you want your cook to get tipped, or the dishwasher then please specify. If you have any respect for skilled labor and your food fit the bill then please tip your cooks. YOU GOT IT ALL WRONG! A wise man said “The insight of a man certainly slows down his anger, and it is beauty on his part to overlook an offense.” Humans, It would be a good idea to try to understand people before you judge them. Rather than hurry to take offense at someone’s actions, why not try to understand them? You will find that once you understand them, it is easier to forgive. Most people are not looking to injure you, they just are wrapped up in their own problems. So stop being so selfish and try to understand. PROLIFERS???? To local, supposedly religious, protesters that gather at every Women’s March, Bloomsday, and Pride) their placards & megaphone pronouncements, next time please get upset about the slaughter of children in schools (19 ?!?!

THIS WEEK'S ANSWERS N S F W

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SOUND OFF 1. Visit Inlander.com/isawyou by 3 pm Monday. 2. Pick a category (I Saw You, You Saw Me, Cheers or Jeers). 3. Provide basic info: your name and email (so we know you’re real). 4. To connect via I Saw You, provide a non-identifying email to be included with your submission — like “petals327@yahoo.com,” not “j.smith@comcast.net.”

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DISTRICT 81 CARELESSNESS Jeers to District 81 School Administration on Valentine’s Day. Record snowfall, every school in Eastern Washington & North Idaho is either delayed opening by 2 hours or closed. The decision makers certainly showed they care less for student safety & the general public. I personally witnessed 2 bus accidents, told of students waiting over an hour for buses which never came. What were you thinking? What was gained by the simple minded decision of not delaying start time? You would still receive federal dollars for a 2 hour delay. Responsible persons should be relieved of these particular duties. Furthermore, my understanding is if school is delayed, all staff members are charged sick time if there are late. Did all administrative staff arrive on time? Per district 81 policy, required to take sick time. doubt it. Student, parent, staff safety FIRST. It’s not difficult for those who care. n

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U L S E L I E Y O P S S O P A N N A G E L E R I S I R T H S O H O M R E D

NOTE: I Saw You/Cheers & Jeers is for adults 18 or older. The Inlander reserves the right to edit or reject any posting at any time at its sole discretion and assumes no responsibility for the content.

MEMORABLE HAPPENS HERE.

From intimate gatherings to corporate meetings, the Spokane Convention Center provides unique spaces, dedicated event management and unparalleled service.

spokanecenter.com

42 INLANDER FEBRUARY 22, 2018

O O H A D R I S E E C H

SPFD_Memorable_032317_5H_KS.pdf

EVENTS | CALENDAR

BENEFIT

HOUSING FOUNDATION BRIGHT NIGHT OF HOPE This annual event helps empowers and equip teen mothers in Spokane through life skills, resources, and more, benefiting GraceSon Housing Foundation,ba Christian-focused provider of housing for homeless teenage mothers and their children. Feb. 23, 6-10 pm. $75. Spokane Convention Center, 334 W. Spokane Falls Blvd. (309-7155) TASTE OF LIFE Hospice of Spokane’s signature event features local wines, microbrews, ciders, gourmet food, and live music. Guests have the chance to talk to winemakers and brewers, sample unique food pairings, and browse the silent auction. Feb. 23, 5:30-8:30 pm. $75. Spokane Club, 1002 W. Riverside Ave. hospiceofspokane.org CINDERALLA TEA & FASHION SHOW FUNDRAISER The annual event benefiting Because There Is Hope, a local nonprofit providing free housing for cancer patients who have to travel to Spokane for treatment. Includes a fashion show, raffles, silent/live auctions, and more. Feb. 24, 10:30 am-1 pm. $40. Spokane Convention Center, 334 W. Spokane Falls Blvd. becausethereishope.org OPEN HOUSE Join the Outdoor Learning Center for games, crafts and to meet its raptors and other critters. Feb. 24, 10 am-2 pm. $5 suggested donation. West Valley Outdoor Learning Center, 8706 E. Upriver Drive. olc.wvsd.org VIVA VINO & BREW SCHOLARSHIP FUNDRAISER The Hispanic Business/ Professional Associatio presents their 12th annual fundraiser for local high school seniors and college undergraduate students during an evening of wine and craft beer, food, music, performancee, silent/live auctions, and more. Feb. 24, 6-11:30 pm. $40. Shriners Event Center, 7217 W. Westbow Blvd. hbpaspokane.net (624-4199) CONVERSATION WITH A BALLERINA An evening with local 15-year-old dancer Clara Vazanko, who placed first out of 100+ dancers at the Youth America Grand Prix in Seattle. She will be performing a piece from the number that won her a seat at the international finals in New York city, and is joined by two of her teachers who share Clara’s journey and where she sees herself in the future. Feb. 25, 2-4 pm. By donation. Woman’s Club of Spokane, 1428 W. Ninth. Womesclubspokane.org COMMUNITY PINT NIGHT Black Label is donating $1 for every pint sold to Big Brothers Big Sisters of the Inland Northwest on Feb. 26, 5-8 pm. Black Label Brewing Co., 19 W. Main. (328-8312) SOUP & PIE The Humane Society of the Palouse brings back this tasty event from years past, from which supports homeless dogs and cats in Latah County. Feb. 26, 11 am-1 pm. $10. 1912 Center, 412 E. Third. humanesocietyofthepalouse.org/events (208-883-1166) BOOKS TO PRISONERS MOVIE NIGHT Attend the second half of a two-part movie session, and stay for a short discussion after. Bring books, monetary donations ($5-$20) and any food you’d like to share. Feb. 27, 6-8 pm. $5-$20. Downtown Spokane Library, 906 W. Main Ave. spokanelibrary.org KIDS AT HEART LUNCH The annual fundraiser for Sacred Heart Children’s Hospital offers guests a close-up look

at how a leading children’s hospital responds to the needs of an entire community during a crisis. No charge to attend; registration required, and guests will be asked to make a donation. Feb. 27, noon. Spokane Convention Center, 334 W. Spokane Falls Blvd. kidsatheartcharitylunch.org (474-4643) MARCH FOR MEALS The annual indoor walkathon supports the fight to end senior hunger through the work of Greater Spokane County Meals on Wheels. March 1, 8-10 am. (Includes an event at the Spokane Valley Mall at the same time.) $15. Northtown Mall, 4750 N. Division. gscmealsonwheels.org

COMEDY

QUINN DAHLE Fresh off a development deal with 20th Century Fox, Quinn has appeared on The Tonight Show, Showtime, Comedy Central, Lopez Tonight and Carson Daly. Feb. 22-23 at 8 pm and Feb. 24 at 7 and 9:30 pm. $8-$22. Spokane Comedy Club, 315 W. Sprague. spokanecomedyclub.com LATE LAUGHS An improv show featuring a mix of experiments with duos, teams, sketches and special guests. Events on the first and last Friday of the month at 10 pm. $7. Blue Door Theatre, 815 W. Garland. bluedoortheatre.com STAND-UP COMEDY Live comedy featuring established and up-and-coming local comedians. Fridays at 8 pm. No cover. Red Dragon Chinese, 1406 W. Third Ave. reddragondelivery.com AFTER DARK A mature-rated version of the Blue Door’s monthly, Friday show; on the first and last Saturday at 10 pm. $7. Blue Door Theatre, 815 W. Garland. bluedoortheatre.com SAFARI The BDT’s fast-paced, shortform improv show in a game-based format relies on audience suggestions to fuel each scene. Ages 16+. Saturdays from 8-9:30 pm. $7. Blue Door Theatre, 815 W. Garland. bluedoortheatre.com THE DOPE SHOW! A showcase where comedians joke, then toke, the joke some more! Presented by Tyler Smith, featuring nationally touring comedians with various tolerances to marijuana. Last Sunday of the month at 8 pm. $8-$14. Spokane Comedy Club, 315 W. Sprague. spokanecomedyclub.com COOKING LIVE COMEDY A live segment with a comedic twist, featuring local comedians. Last Tuesday of the month, 7-9 pm. $13. Modernist Cooks & Catering, 1014 N. Pines. (789-0428) GARY GULMAN Originally from Boston, Gary has been a college football player, an accountant, a barista, a doorman, a waiter and a teacher. Now he’s a popular touring comic. March 1, 8 pm. $18-$28. Spokane Comedy Club, 315 W. Sprague. spokanecomedyclub.com

COMMUNITY

LET’S MAKE A WEB APP! A relaxed, hands-on introduction to coding interactive web apps with JavaScript. Bring your own laptop so you can take your creation home. Feb. 22, 6-8:30 pm. Free. Startup Spokane Central, 610 W. Second. bit.ly/2DCcnyQ (842-6142) TITANIC: THE ARTIFACT EXHIBITION This blockbuster exhibit takes visitors on a journey back in time to experience the legend of Titanic through more than 120 real artifacts recovered from the ocean floor. The objects, along with

room re-creations and personal stories, offer haunting, emotional connections to lives abruptly ended or forever altered. Through May 20; Tue-Sun 10 am-5 pm (Thu until 8 pm). $18/adults, $16/seniors, $10/ages 6-17, $13/college students w/ID. The MAC, 2316 W. First Ave. northwestmuseum.org (456-3931) DROP IN & CODE Explore the world of coding using game-based lessons on Code.org and Scratch. For kids (grades 3+) and adults. Meets the last Friday of the month, from 4-5:30 pm. Free. Spark Central, 1214 W. Summit Pkwy. sparkcentral.org/events/drop-in-code HEALTHY HEART POW WOW The community event offers cash prizes for dance categories, a drum circle, blood sugar and blood pressure testing, health promotions and drawings, and more. Feb. 23, 6-10:30 pm. Free and open to the public. Rogers High School, 1622 E. Wellesley Ave. bit.ly/2oiSp1E PEACE & JUSTICE ACTION CONFERENCE The 9th annual conference offers an opening reception with local musicians and spoken word artists (Feb. 23 from 6-8:30 pm) followed by a day (Feb. 24 from 9 am-5 pm) of sessions, keynote speakers, meals and more. $15-$55. Unitarian Universalist, 4340 W. Fort George Wright Dr. pjals.org RANDOM FANDOM TRIVIA NIGHTS: DISNEY, PIXAR, & DREAMWORKS Adult trivia nights take on the biggest realms of fandom. Bring your knowledge and your own eats (or have food delivered). Cosplayers welcome. Feb. 23, 6:30-8:30 pm. Free. Spokane Valley Library, 12004 E. Main. (893-8400) SIDEWALK ASTRONOMY Local astronomical club members set up their personal telescopes (weather permitting) to view the first quarter moon. Feb. 23, 6-9 pm. Free. Franklin Park, 302 W. Queen. spokaneastronomy.org FEBRUARY FUN FLING DANCE The community dance begins with a beginning rumba lesson from 7-8 pm, followed by general dancing. Feb. 24, 7-10 pm. $5-$9. Sandpoint Community Hall, 204 S. First Ave. (208-263-3317) GET TO KNOW YOUR LOCAL ARTS ORGANIZATIONS Learn what’s happening across Spokane’s arts community, how you can benefit from their services, and what you can do to get more involved. See link for complete list of participating orgs. Feb. 24, 9 am-noon. Free, registration requested. Spark Central, 1214 W. Summit Pkwy. bit.ly/2sIBFX1 HOMEBUYER EDUCATION SEMINAR Explore the major aspects of the home-buying process in an unbiased format with SNAP Spokane instructors. Registration required; email Kevin Dunning at Dunning@SNAPWA.org or call 319-3032. Feb. 24 from 9 am-2 pm. Free. North Spokane Library, 44 E. Hawthorne Rd. (893-8350) INPG SEED SWAP A community seed swap, with optional tables ($10) for participants to display their goods. Only pure, GMO-free and untreated seeds accepted; heirloom and organic seeds desired. Feb. 24, 10 am-2 pm. Free. Community Building, 35 W. Main. inlandnorthwestpermaculture.com NORTH SPOKANE CORRIDOR CHARRETTES Local residents can help plan community spaces along the North Spokane Corridor at a series of planning forums. Feb. 24 and March 10 from 10 am-2:30 pm. Free. Northeast Community Center, 4001 N. Cook. (324-6195)

FEBRUARY 22, 2018 INLANDER 43

GEAR

Rule No. 1: Be Prepared Hot gear and gadgets for the cold BY TUCK CLARRY 1. BLACK ROCK ORIGINALS SAFETY CASE 2.0 With Black Rock’s Safety Case, you can say with confidence that you came prepared. The complete pack offers nearly every accoutrement a smoker may desire when they’re out in the wild. Ditch the weighted grinder for the case’s creditcard-style grinder. Fret not about finding a suitable clutch with a 25-count supply of rolling tips. And you can load up two pebble cases for loose flower. It’s also smell-proof if you’re a little too self-aware. Add the non-stick silicone mat for extracts and the rolling papers, and you’ll never be in a pinch.

2. DOPEST HOODIE EVER MADE

When you’re out in the cold, layering is key. And as you bundle up, why not go the utilitarian route with Rolla Wear’s Dopest Hoodie Ever Made pullover? The sweatshirt boasts a stash pocket inside the hood, and a built-in rolling tray inside the central front pocket. Which means less gear to worry about. Oh yeah, and save your burnt ends with the drawstrings that double as roach clips.

3. IOLITE WISPR 2

You may be like many skiers and snowboarders who prefer a vaporizer as a means to stay fueled out on the mountain. One of the problems of using vaporizers is that their lithium batteries just don’t hold up in colder weather. Ditch the juice with the WISPR 2, which utilizes butane as its form of heat. The flower vaporizer also benefits from a larger chamber, which means longer windows for you to relax. The mouthpiece is also detachable, making the vape easily stored in a chest pocket.

4. VERTLY CBD INFUSED LIP AND SKIN BALM Cold winds sink unprotected lips — or something like that. But chapped and cracked lips are no joke, especially when further dried out by smoking and cottonmouth. Vertly’s 25 mg CBDinfused lip balm is a great option to protect yourself when dealing with the wind and sun. The balm is made of natural and organic ingredients, and doubles as a skin balm if you’re feeling a headache coming on.

5. COFFEE MUG PIPE

Save space by utilizing this dual-purpose stainless steel travel mug. Start your day with a necessary 12 ounces of coffee to be lively and caffeinated and then extend the piece into a two-and-a-half-foot-long water pipe. You can get a massive rip in and then be on your way, a definite perk for those outdoors folks who don’t want to stop once they get out there. n A version of this article first appeared in the Inlander’s cannabis-centric magazine, GZQ.

44 INLANDER FEBRUARY 22, 2018

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ver since Washington legalized recreational cannabis, law enforcement officials have focused more on the traffic of weed across the state border. In 2017, Idaho confiscated almost three times the weed that they had the year prior. Part of the problem has been faults in the tracking system implemented by the Washington Liquor Control and Cannabis Board (LCB), which is currently mired in security issues. Another issue is the abundance of recreational product. In a billion-dollar sales market, it’s become nearly impossible for the state to track cannabis products throughout the process. Prior to switching to the tracking service of MJ Freeway, the state had been manually entering more than 404,000 individual spreadsheets into a central storage server. “Practically speaking, the LCB has been flying blind with respect to the inventory status of the market,” data scientist Jim MacRae told the Seattle Times. The piled-up server is accessible to state regulators, but too cluttered to find files and quickly conduct audits on businesses. MJ Freeway’s system for Washington, Leaf Data Systems, has already fallen victim to data breaches since the beginning of February. Technical difficulties even derailed wholesale transactions for a week. The overgrowth of cannabis crops only compounds the problems. Grams of pot are now as cheap as gallons of milk at many dispensaries. That price point has capped the cash flow for smaller grow operations throughout the state, potentially LETTERS making moves to the black Send comments to market tempting. editor@inlander.com. “Most of the farmers I know are honest people,” MacRae told the Times. “But I don’t think people are wanting to lose their farms, licenses, business, houses … If they can’t sell, they will either wither and die on the vine or they generate revenue (illicitly).” Until the Leaf Data Systems’ kinks are worked out, diversion to Idaho and other prohibition states will remain an issue. “With all the recent seizures, 2018 is going to blow 2017 out of the water,” Idaho State Police Cpl. Curt Sproat told the Times. “The black market of marijuana is thriving because of the surplus, and there’s a lot of money to be made transporting across states.” n

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EVENTS | CALENDAR PIZZA & POLITICS: DEMOCRATIC TOWN HALL MEETING Boise State Representative and House Democratic Leader Mat Erpelding leads a Q&Astyle town hall forum. Find out what is on the political agenda for the 2018 legislative session. Open to all. Feb. 24, 5:30-7:30 pm. Free. Human Rights Institute, 414 1/2 Mullan. (208-763-3361) SCC SCIENCE DEPARTMENT OPEN HOUSE The 4th annual event offers family-friendly, hands-on activities in geology, anatomy, biology, chemistry, and more. Donations for student scholarships through the CCS Foundation accepted. Feb. 24, 10 am-1 pm. Free. Spokane Community College, 1810 N. Greene. scc.spokane.edu (533-7000) SPOKANE TRIBAL SERIES Join Mobius every fourth Saturday (10 am-1 pm) through July to learn Spokane Tribal History and Science with guests from the Spokane Tribe. Free with science center admission. Mobius Science Center, 331 N. Post. bit.ly/2G95n9K BLACK BUSINESS EXPO Join the Black Lens, Spokane NAACP, Spokane Minister’s Fellowship and AHANA to celebrate Spokane’s Black-owned businesses. Feb. 25, 2-5 pm. Free. Emmanuel Family Life Center, 631 S. Richard Allen Ct. blacklensnews.com FRUIT TREE SELECTION This workshop covers the pros and cons of growing fruit at home, conducting a pre-planting site evaluation, and the conditions needed to grow different types of fruit. Benefits Spokane Edible Tree Project. Feb. 25, 2-3:30 pm. $5. Community Building, 35 W. Main. spokaneedibletreeproject.org (209-2890) MASS INCARCERATION AND THE IMPACT ON COMMUNITIES OF COLOR Kurtis Robinson, president of Spokane NAACP, presents an examination and conversation of current local and national issues with mass incarceration and communities of color. Hosted as part of SPL’s celebration of African American History Month. Feb. 27, 6:30 pm. Free. Shadle Library, 2111 W. Wellesley. spokanelibrary.org CONTAINER VEGETABLE GARDENING Master Gardener Marilyn Lloyd shares several vegetables that can be easily grown in containers. Feb. 28, 3-4 pm. Free. Moran Prairie Library, 6004 S. Regal. (893-8340) SPOKANE CONTRA DANCE Spokane Folklore Society’s weekly dance, with the band All in Good Time playing and caller Susan Dankovich. No experience needed; beginner workshop at 7:15 pm. Feb. 28, 7:30-9:30 pm. $5-$7. Woman’s Club of Spokane, 1428 W. Ninth. womansclubspokane.org GROWING YOUR HUMMINGBIRD HABITAT HAVEN Pollinator advocate and award-winning Seattle based garden designer Robin Haglund shares design techniques, plant ideas and more for developing a garden filled with elements hummingbirds seek. March 1, 6:30-9 pm. Free. CenterPlace Regional Event Center, 2426 N. Discovery Place Dr. tieg.org (535-8434)

FILM

DARKEST HOUR This historical drama was nominated for six Oscars, and follows newly-appointed British Prime Minister Winston Churchill. Feb. 22-23 and 25, times vary. $5-$8. Panida Theater, 300 N. First Ave. panida.org INTERNATIONAL CAT DAY: KEDI A

documentary about the thousands of cats that have roamed the metropolis of Istanbul freely for thousands of years. $1 from each ticket sold benefits the Humane Society of The Palouse. Feb. 22, 7 pm. $3-$7. The Kenworthy, 508 S. Main. kenworthy.org SPIRIT GAME: PRIDE OF A NATION A special film event hosted by the Spokane Lacrosse community. Feb. 22, 6 pm. $5. Garland Theater, 924 W. Garland Ave. bit.ly/2sqhE7J THE POST This based-on-history film tells of a cover-up that spanned four presidents and pushed the country’s first female newspaper publisher and a hard-driving editor to join an unprecedented battle between the press and the government. Showing Feb. 23-25, times vary. $3-$7. The Kenworthy, 508 S. Main St. kenworthy.org MET LIVE IN HD: LA BOHÈME The world’s most popular opera returns in Franco Zeffirelli’s classic production. Feb. 24 at 9:30 pm and Feb. 26 at 6:30 pm. $15-$20. The Kenworthy, 508 S. Main St. kenworthy.org LEONARD A OAKLAND FILM FEST Whitworth’s 10th annual festival features the 2017 Academy Award Best Foreign Language Film, an American comedy-drama listed in the National Film Registry, and a documentary by a graduate. March 2-3 at 7 pm and March 4 at 3 pm. Free. Whitworth University, 300 W. Hawthorne Rd. whitworth.edu/ oaklandfestival (777-4605)

FOOD

CRAB FEST The extensive seafood buffet feature dishes like chilled crab, cod Veracruz, steamed Alaskan snow crab, New England style clam chowder and more. Offered Feb. 22 from 3-9 pm. $30-$35. Coeur d’Alene Casino, 37914 S. Nukwalqw. cdacasino.com KIDS SPAGHETTI & MEATBALL CLASS: Make memories with your kids while they learn to make juicy meatballs to be enjoyed by the whole family. Price covers one child and one adult. Feb. 22, 4:30-6 pm. $25. Modernist Cooks & Catering, 1014 N. Pines Rd., Ste. 120. modernistcooks.com (789-0428) SCIENCE & HISTORY OF CRAFT BEER Discover the history and science behind one of the world’s most popular beverages with local brewer and beer expert Adam Boyd. Feb. 22, 7-8 pm. Free. North Spokane Library, 44 E. Hawthorne Rd. scld.org (893-8350) THE SATELLITE TURNS 20 The downtown diner celebrates two decades in business by offering retro prices from 1998 in both the diner and the lounge, along with appearances from longtime staff, a photo display and more. Feb. 23-24, from 7 am-4 am. Satellite Diner & Lounge, 425 W. Sprague. bit. ly/2ojh2ew (509-624-3952) CREATE A FREEZER MEAL PLAN Learn how to plan for a week, two weeks, or up to a month in advance. Feb. 26, 6:30-7:30 pm. Free. Medical Lake Library, 3212 Herb St. scld.org GOURMET COMFORT FOODS Learn the secrets of decadent, made-fromscratch mac and cheese, starting with how to make a béchamel sauce all the way through to choosing the right cheese combinations. Feb. 26 from 5:30-7 pm. $39. Kitchen Engine, 621 W. Mallon. thekitchenengine.com

FEBRUARY 22, 2018 INLANDER 51

RELATIONSHIPS

Advice Goddess HAUNTING ACCIDENT

What do dreams mean? I was dumped 10 months ago. I couldn’t stop thinking about him. Now I barely do, but last night, I dreamed I broke in to his apartment, found him in bed with this gorgeous girl, and punched her in the face. Does this mean I’m not over him? —Wanna Start Dating Follow your dreams — and end up doing five to 10 in the pen for home invasion and assault! AMY ALKON The widely believed myth that dreams are filled with meaningful symbolism is an unfortunate form of what I call Freud reflux — the “I Dream of Penie” version of a questionable burrito that keeps repeating on you. The assumption that Freud knew what he was talking about comes not from any solid evidence for his claims but, as I wrote in a previous column, probably in part because he “accessorized so credibly, with the cigar, the iconic eyewear, and the groovy Viennese fainting couch.” Psychologist G. William Domhoff, on the other hand, has done decades of rigorous research on dreaming. He finds there’s really no good scientific evidence that dreams have any importance for guiding our lives — no evidence that they have any function or useful meaning for us (save for the guy in the turban and kohl eyeliner outside the food co-op, for whom dreams are the stuff that timely rent payments are made of). Domhoff explains dreaming as “intensified mind-wandering” that leads to “imaginative but largely realistic simulations of waking life.” Brain imaging of people in REM sleep (a sleep stage often accompanied by vivid dreams) suggests our capacity to dream is “an accidental byproduct of our waking cognitive abilities” and may be a “subsystem” of the “default mode network” of the brain. This is simply the network of neurons the brain “defaults” to when you aren’t doing targeted thinking, like trying to solve some complicated equation or remember some word in French. Your brain doesn’t just shut down between these targeted thinking jags. It does what I think of as “background processing,” gnawing at problems you were previously focused on — but it does it beneath your conscious awareness while you’re, oh, washing a dish or having sex. So, in a way, dream time seems to be a kind of cognitive autopilot. In brain scans of people in REM sleep, neurobiologist Yuval Nir sees decreased self-awareness, attention, and memory. There’s also reduced “voluntary control” of action and thought — which is why, when dreaming, we cannot control “the content of the dream,” like by changing the channel from HesWithSomeHussy!TV. Nir also finds that there’s often — surprise, surprise — greater emotionality when dreaming. (Presumably, you don’t go around punching your ex-boyfriend’s dates in your waking life.) However, Domhoff says that in many instances, dreams “dramatize ongoing emotional preoccupations.” These are sometimes unhealthy or at least unhelpful. You’d think you could just try to avoid thinking those thoughts during your waking hours. Unfortunately, research by the late social psychologist Daniel Wegner suggests otherwise. Wegner, famously, instructed research participants, “Try not to think of a white bear.” This is a failed proposition from the start, because your mind sweeps around to check whether you’re avoiding bear-pondering — thus leading you to think about the bear. In short, Wegner found that trying to suppress thoughts made them come back with a vengeance. The same was true when he later had subjects try to suppress thoughts just before going to sleep. These subjects were much more likely to have those thoughts be all “We’re baaaack!” in their dreams. But — good news — there is a way to outsmart your brain’s yanking you back into the same old abyss. Psychologists Jens Forster and Nira Liberman found that you can probably keep yourself from endlessly revisiting a thought if you simply admit that not thinking of it is hard. As I explain in my new book, “Unf*ckology: A Field Guide to Living with Guts and Confidence,” their solution “probably sounds too simple to be real, but it makes sense. Removing the need to patrol your thoughts also removes the mental sticky note that tells you to keep going back into Thoughtland … to see how well you’re doing.” In general, you should try to avoid ruminating — pointlessly rechewing the past, like your mind’s a sadistic TV station always showing the same disturbing rerun. Moving forward takes thinking about the past in “forward” ways — basically, by making meaning out of it. So when you find yourself reflecting on this relationship, remind yourself to put the right spin on it: looking at it from the standpoint of what you’ve learned — what you’ll apply to make your relationships work better in the future. Before long, you could be on a date again — and I don’t mean one of his, with binoculars from a car across the street. n ©2018, Amy Alkon, all rights reserved. • Got a problem? Write Amy Alkon, 171 Pier Ave, #280, Santa Monica, CA 90405 or email AdviceAmy@aol.com (www.advicegoddess.com)

52 INLANDER FEBRUARY 22, 2018

EVENTS | CALENDAR PRESERVING YOUR HARVEST Learn how to preserve your summer produce in this class covering six methods of preservation for produce and meat. Feb. 26, 6-8 pm. $10. Kootenai County Admin. Building, 451 N. Gov’t Way. (208-446-1680) MATCHLESS BREWING BEER DINNER A four-course plated dinner with the small batch craft brewery in Tumwater, Wash. Feb. 27, 6-8 pm. $40. Nectar Catering & Events, 120 N. Stevens St. nectartastingroom.com (290-5182)

MUSIC

FRIDAY MUSICAL: THE POWER OF THREES The Tapestry Ensemble performs sections of Bach’s Wedding Cantata, followed by the Telemann Trio Sonata. Feb. 23, 1-2:30 pm. Free. Central Lutheran, 512 S. Bernard St. (624-9233) VIOLIN MASTER CLASS WITH ANGELLA AHN The public is invited to observe a master class as Spokane Symphony guest violinist Angella Ahn gives tips and advice to four local violin students who have auditioned for this opportunity to learn from a master. Feb. 23, 3-5 pm. Free. Martin Woldson Theater at The Fox, 1001 W. Sprague. (624-1200) MIDWINTER COMPOSERS CONCERT The Cathedral Kantorei Choir, conducted by Dr Timothy Westerhaus, celebrates the choral works of seven local composers. Feb. 24, 7:30-9 pm. $5-$10. St. John’s Cathedral, 127 E. 12th Ave. (838-4277) VALOR QUARTET The international string trio’s all-acoustic music ranges from classical to Beatles, Gypsy Jazz, Klezmer, movie soundtracks and Tango. Feb. 24, 6:30-9 pm. $17. Panida Theater, 300 N. First Ave. panida.org SPOKANE SYMPHONY: VIENNA, CITY OF DREAMS The internationallycelebrated Ahn Trio performs Mark O’Connor’s “Triple Concerto” with Lucia Ahn on piano, Angella Ahn on violin, and Maria Ahn on cello. The program also includes Schubert’s last symphony, and Hummel’s “Ach Du Lieber Augustin.” Feb. 24 at 8 pm and Feb. 25 at 3 pm. $17-$60. Martin Woldson Theater at The Fox, 1001 W. Sprague. spokanesymhony.org (624-1200) GONZAGA SYMPHONY ORCHESTRA Conductor Kevin Hekmatpanah and the Orchestra welcome piano soloist Pascal Roge for a program featuring works by Schumann and Saint-Saens. Feb. 26, 7:30-9 pm. $12-$15. Martin Woldson Theater at The Fox, 1001 W. Sprague. (624-1200) TEN STRINGS AND A GOAT SKIN This bilingual folk/fusion trio from Prince Edward Island plays traditional and original music inspired by their Atlantic Canadian roots. March 1, 7:30-9:30 pm. $9-$18. Jones Theatre at Daggy Hall, WSU Pullman. performingarts.wsu.edu TITANIC ENSEMBLE This musical performance features a local cast of 19 performers who tell the gripping story of the ocean liner’s tragic demise. March 1, 6-8 pm. $10. The MAC, 2316 W. First. northwestmuseum.org

SPORTS & OUTDOORS

SPOKANE CHIEFS Upcoming regular season home games are Feb. 23 (vs. Prince George) and Feb. 24 (vs. Kootenay). Games start at 7:05 pm. $10-$35/

game. Spokane Arena, 720 W. Mallon. spokanearena.com (279-7000) SPOKANE GOLF & TRAVEL SHOW Includes specials on rounds, golf trips. demos of new equipment and more. Feb. 24 from 9 am-5 pm and Feb. 25 from 10 am-4 pm. $12. Spokane Convention Center, 334 W. Spokane Falls Blvd. spokanegolfshow.com SPOKANE GREAT OUTDOORS & BIKE EXPO A celebration of outdoor recreation, travel and the Inland Northwest lifestyle, featuring outdoor gear, biking, adventure tourism, presentations, kids activities and more. (Held in partnership with the Spokane Golf Show; tickets to either show allow access to the other.) Feb. 24 from 9 am-5 pm and Feb. 25 from 10 am-4 pm. $8-$11 (kids 12 and under free). Spokane Convention Center, 334 W. Spokane Falls Blvd. spokaneoutdoorexpo.com HOUSE OF FURY BOXING Live professional boxing returns to Coeur d’Alene Casino with a tribute to the memory of Moe Smith, who was integral in bringing boxing to the casino in 1996. March 1, 7 pm. $25-$60. Coeur d’Alene Casino, 37914 S. Nukwalqw. cdacasino.com

THEATER

LEGALLY BLONDE, THE MUSICAL See a local production of the awardwinning Broadway musical based on the 2001 film. Thorugh Feb. 25; Thu-Sat at 7:30 pm, Sun at 1:30 pm. $12-$20. Regional Theatre of the Palouse, 122 N. Grand. (334-0750) SONGS FOR A NEW WORLD The Civic presents Tony Award-winning composer and lyricist Jason Robert Brown’s first musical in a new, fully realized production. Through March 4; Thu-Sat at 7:30 pm, Sun at 2 pm. $15-$32. Spokane Civic Theatre, 1020 N. Howard St. spokanecivictheatre.com (325-2507) STEEL MAGNOLIAS The classic story explores the bond between six southern women living in northern Louisiana as they discuss topics both deep and superficial. Through March 4; Thu-Sat at 7:30 pm, Sun at 2 pm. $20-$22. Lake City Playhouse, 1320 E. Garden Ave. facebook.com/lakecityplayhouse BURNT BY THE SUN A staged production by Peter Flannery, based on the screenplay by Nikita Mikhalkov and Rustam Ibragimbekov. Feb. 23-March 11; Fri-Sat at 7:30 pm, Sun at 2 pm. $20. Stage Left Theater, 108 W. Third. spokanestageleft.org (838-9727) DON’T DRESS FOR DINNER While Bernard’s wife is away, he plans a romantic weekend with his mistress. An evening of hilarious confusion ensues as everyone improvises at breakneck speed. Feb. 9-25; Fri-Sat at 7:30 pm and Sun at 2 pm. Fri.-Sun.. through Feb. 25. $12$15. Ignite! Community Theatre, 10814 E. Broadway. igniteonbroadway.org THE BUDDY HOLLY STORY The awardwinning musical tells the story of Buddy Holly through his short yet spectacular career. Feb. 24, 7:30 pm. $54. INB Performing Arts Center, 334 W. Spokane Falls Blvd. inbpac.com

ARTS

A MIXED MEDIA MELANGE A monthlong display artwork by Tracy Poindexter-Canton, including “Goodbye Again, Dad,” a mixed media collage based on the poem “Renewing Our Visits,” by Spokane poet Stephen Pitters. Open

during library hours (Tue-Sat). Artist reception Feb. 24 from 5 to 7 pm. Free. Indian Trail Library, 4909 W. Barnes Rd. spokanelibrary.org RAW SPOKANE: ENVISION RAW is an indie arts organization specializing in spotlighting local emerging talent in 65 cities worldwide. This curated, multi-disciplinary showcase features 50+ artists. Feb. 22, 7-11 pm. $22-$30. Knitting Factory, 919 W. Sprague Ave. RAWartists.org/Spokane/ENVISION SPRING ARTS, CRAFT & FOOD FAIR More than 100 local vendors showcase and sell a variety of hand-make items during this 18th annual event. Feb. 24, 9 am-4 pm. Free. Spokane Community College, 1810 N. Greene St. (434-6576)

WORDS

CELEBRATING SPOKANE AUTHORS: PART 2 The second of two readings with Spokane Authors and Self Publishers (SASP) in celebration of their anthology collection of poetry, fiction, and nonfiction. Feb. 23, 7 pm. Free. Auntie’s Bookstore, 402 W. Main Ave. auntiesbooks.com (509-838-0206) HEROES, MEDIA IMAGES OF AFRICAN AMERICANS & MARVEL’S BLACK PANTHER A trio of Whitworth University educators explore Black popular culture, media images, and comic book heroes, coinciding with the release of Marvel’s “Black Panther.” Feb. 24, 3 pm. Free. South Hill Library, 3324 S. Perry St. spokanelibrary.org (444-5331) POET STEPHEN PITTERS The host of “Spokane Open Poetry” on the Thin Air Community Radio Station shares personal memories, readings and songs in honor of Black History Month. Feb. 24, 1-3 pm. Free. Coeur d’Alene Public Library, 702 E. Front Ave. cdalibrary.org READING: ANNETTE BAY PIMENTEL The author reads from her book “Girl Running: Bobbi Gibb and the Boston Marathon,” the inspiring true story of the first female to run the Boston Marathon. Books available for sale and signing. Feb. 24, 11 am. Free. BookPeople of Moscow, 521 S. Main. (208-882-2669) READING: E.J. KOH “A Lesser Love” presents poems of love and departure for romantic partners, family members, and even national citizens. Raised around diasporic Korean communities, Koh describes her work as deeply influenced by the idea of “jeong,” a deep attachment, bond, and reciprocity for places, people, and things. Feb. 24, 7 pm. Free. Auntie’s, 402 W. Main. auntiesbooks.com (509-838-0206) IRAQ WAR VETERAN & AUTHOR KEVIN POWERS In partnership with SCC’s Veterans One-Stop and SCC’s VetsClub, the Hagan Center hosts Iraq War Veteran and author of “The Yellow Birds,” who facilitates a poetry workshop with students. Feb. 27, 9:30-11:30 am. Free. Spokane Community College, 1810 N. Greene. scc.spokane.edu (533-7079) ALICE, MEMOIRS OF A BARBARY COAST PROSTITUTE San Franciscobased authors Ivy Anderson and Devon Angus discuss their historical book, based on a series about the life of sex workers published in the San Francisco Bulletin in 1913. New research has led the authors to Spokane to research narrator Alice Smith’s local connections. Feb. 27, 7 pm. Free. Auntie’s, 402 W. Main Ave. auntiesbooks.com n

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DOWN 1. Office-inappropriate, in web shorthand 2. “Watch out! It’s ____!” 3. Former NFL QB Rodney 4. Has control of the wheel 5. Bay Area airport code 6. ____ bark beetle 7. 1920s car 8. Happen to 9. Zoo heavyweight, for short 10. Keats poem 11. Iron ____ 12. Comic strip sound from a drunkard

47 50

54 59

30 35

29 32

21 22

66. West End district mentioned in the Who’s “Pinball Wizard” 67. Yogurt-based Indian drink 68. Mimicked 69. Talking horse of 1960s TV

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ACROSS 1. Goes out for a while? 5. Tennis’s Novak Djokovic, by birth 9. Hullabaloo 14. Editor’s override 15. Escape (from) 16. Actor Elba in 2013’s “Mandela: Long Walk to Freedom” 17. Take away actor DeLuise’s ability to talk? 20. Marathon handout 21. Facebook Messenger, e.g. 22. Basketball player Senator Franken is always pushing too hard on the court? 29. Spread out ungracefully 30. Nobel laureate Wiesel 32. Smokey Bear ad, e.g., for short 35. Garfield’s foil in the comics 36. Military initiatives that seek to influence the enemy’s mind, informally

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53 56

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31. Airer of “Monday Night Football” 32. “That’s nuthin’!” 33. Manfred succeeded him as baseball commissioner in 2015 34. Group that ends “... and sometimes Y” 36. ____ ballerina 37. One in debt? 40. “___Language” (sitcom star’s 1993 bestselling book) 43. R. E. Lee’s org. 44. Piece org.? 47. The silver screen 48. AARP concern 50. Christina of “Sleepy Hollow” 51. “How stupid am I!” 52. Blunder 53. Like gymnasts 56. Protected, as horses’ hooves 57. The “S” in RSVP 58. Pugilists’ grp. 59. Gchat notes, e.g. 60. Decorates with some rolls, for short 61. Quick swim 62. “The British ____ coming!” 63. Bear in a 2012 film and its 2015 sequel

THIS W ANSWE EEK’S I SAW RS ON YOUS

FEBRUARY 22, 2018 INLANDER 53

COEUR D ’ ALENE

visitcda.org for more events, things to do & places to stay.

Beverly’s executive Chef Jim Barrett and his team will be serving three-course meals during Restaurant Week

One Bite at a Time We have your itinerary for exploring Coeur d’Alene’s culinary scene

o matter if you’re from Walla Walla, the west side, Boise or B.C., eat like a local during Inlander Restaurant Week and discover the varied flavor profiles of Coeur d’Alene’s culinary scene. Look online for participating North Idaho locations (inlanderrestaurantweek.com/ area), noting the menu and fixed price of your three-course meal ($21 or $31), as well as restaurant details. Or take our suggestions here: If it’s the quintessential Lake Coeur d’Alene sunset you’re after, look no further than BEVERLY’S (208.765.2300 for reservations) on the 7th floor of the COEUR D’ALENE RESORT HOTEL with a view of the lake and distant hills carpeted in evergreen. Try the Alder Planked Columbia River Steelhead or roasted duck ($31) entrée options as you savor local wine — they recommend

54 INLANDER FEBRUARY 22, 2018 Silverwood_GarfieldSpecial _022218_8V_EW.pdf

SPECIAL ADVERTISING SECTION

Coeur d’Alene Cellars “Mo” Mourvèdre — and feel like you’re on top of the world. Rather be on the water than above it? For a different yet equally captivating view, go to CEDAR’S FLOATING RESTAURANT (208.664.2922 for reservations) and know that your dessert options include huckleberry ice cream and an Oreo-cookie and Heath bar mud pie ($31). For a classic Coeur d’Alene experience in a historic downtown location, climb the stairs up to Greenbriar Inn, built in 1908 and lovingly restored to include the 315 MARTINIS AND TAPAS restaurant (208.667.9660 for reservations). Try the osso bucco in white wine hunter sauce with wild mushroom and rosemary polenta ($31). Two reasons to check out Inlander Restaurant Week offerings elsewhere in

North Idaho happen to be from the same charismatic chef who got Post Falls (and surrounding areas) hooked on hummus. Expect Mediterranean food ($21) at THE WHITE HOUSE GRILL while THE OVAL OFFICE, which is two doors down from its culinary cousin, features an eclectic mix of options, such as garlicky asparagus spears, gorgonzola lamb burgers and coffee crème bruleè ($31).

C O E U R

D ’A L E N E

Upcoming Events Steel Magnolias FEB. 22 - MARCH 4

One of the most well-known and beloved American dramas opens at Lake City Playhouse this month. Steel Magnolias explores the bond between six Southern women as they cope with the mundane to heart-wrenching loss. Tickets $20-$22; Thur-Sat at 7:30 pm, Sun at 2 pm; Lake City Playhouse, 1320 E. Garden Ave.

Ruggeri Corsini Wine Tasting FEBRUARY 27

Ruggeri Corsini Winery’s owner and winemaker Loredana Addari has traveled all the way from Piedmont, Italy, once again to share her love of fine wine. A winemaker lunch (reservations required) featuring four courses and five wines will be hosted at Fleur de Sel or stop by The Dinner Party for an in-shop tasting in the afternoon. Winemaker lunch $75; Noon; Fleur de Sel; Call 208-765-5653 for reservations; In-shop tasting 4:30-6:30 pm; The Dinner Party; Please RSVP at 208-765-5653.

Sip of Beverly’s

INLANDER RESTAURANT WEEK

DINE

DOWNTOWN

CDA THURS FEB 22ND - SAT MARCH 3RD

COLLECTIVE KITCHEN

SWEET LOU’S

UVA ITALIAN

MARCH 3

Join knowledgeable sommelier, Trevor Treller, for an interactive wine class and tasting session paired with exquisite appetisers on the first Saturday of each month. Ages 20+; $29 per person; 3:00 pm; Beverly’s at The Coeur d’Alene Resort; Call 855-703-4648 for

For more events, things to do & places to stay, go to VisitCDA.org

Beverly’s

Sweet Lou’s

115 S 2nd St • Coeur d’Alene, ID

601 E Front Ave, Suite 101 • Coeur d’Alene, ID

(855) 379-5478

(208) 667-1170

Collective Kitchen

Tito’s

501 E Sherman Ave • Coeur d’Alene, ID

210 E Sherman Ave • Coeur d’Alene, ID

(208) 930-4762

(208) 667-2782

Dockside

Uva Italian

115 S 2nd St • Coeur d’Alene, ID

309 E Lakeside Ave • Coeur d’Alene, ID

(855) 379-5478

(208) 930-0573

Seasons of Coeur d’Alene 209 E Lakeside Ave • Coeur d’Alene, ID (208) 664-8008 COEUR D’ALENE

SEE LISTINGS IN THE IRW GUIDE SPONSORED BY THE COEUR D’ALENE CONVENTION & VISITORS BUREAU

FEBRUARY 22, 2018 INLANDER 55