Inlander 02/22/2024

CAMP BAN

VOTERS APPROVED IT, BUT IS IT ENFORCED? PAGE 8

DANCE MACHINE LOCAL ARTIST EXPLORES BODY AND MIND PAGE 16

FLY LIKE AN EAGLE

EASTERN WASHINGTON SOARS INTO MARCH PAGE 20

FEBRUARY 22-28, 2024 | NOM NOM NOM, YUM YUM YUM

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VOL. 31, NO. 20 | COVER PHOTO: YOUNG KWAK

5 COMMENT 8 NEWS 16 CULTURE RESTAURANT WEEK 22

FOOD 23 SCREEN 26 MUSIC 30 EVENTS 34

36 I SAW YOU 39 GREEN ZONE BULLETIN BOARD 43

EDITOR’S NOTE

Y

ou do the math. More than 100 restaurants are participating in INLANDER RESTAURANT WEEK, which lasts 10 days. Each menu has three courses, and each course has multiple options. If I have my arithmetic right, that’s an incalculably large amount of food. Near infinite, and it’s only available for a finite amount of time.

Before your mind is too boggled to comprehend the amount of foodie joy that awaits us, know that you hold in your hands a guide to these 10 days. We have a directory by area, so you can eat close to home, whether that’s North Idaho or Airway Heights. We have it broken down by cuisine, if you really want to drill down on a certain type of food. We have highlights for folks who are vegetarian, vegan or gluten-free.

And there’s a guide for desserts, if that’s your favorite meal of the day. We have it all. Except time. And neither do you, so get to planning and make those reservations.

Also this week, Nate Sanford reports on the camping ban voters approved in November (page 8), Summer Sandstrom delves into dance and how the body shapes the mind (page 16), and Will Maupin heads to Cheney for a story on what’s shaping up to perhaps be the best college basketball team in the region this year (page 21).

— NICHOLAS DESHAIS, editor

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WHERE ARE YOU EXCITED TO GO FOR INLANDER RESTAURANT WEEK? BILL HORWATH

Mark Starr’s place — David’s Pizza.

They’re not participating. Do you have a favorite local restaurant?

Clinkerdagger is really good.

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You’re in luck, they’re participating!

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I’m not too familiar with local restaurants because I just moved here not too long ago, but I really like the two in [the Wonder Building].

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FEBRUARY 22, 2024 INLANDER 5

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BY TARA ROBERTS

W

hen I was 11 years old, I received a scandalous book. It was full of bizarre stories of monsters and demons and talking animals, terrible tales of violence and suffering, and complex meditations on morality and mortality. Also sex. Lots of sex.

You might have already guessed the punchline: The book was the Bible, an NIV with a blue vinyl cover. And while my approach to my faith’s holy book has evolved, reading it and

6 INLANDER FEBRUARY 22, 2024

thinking about it remain an important part of my life.

Even though — or maybe because — it is a strange and difficult book.

In my beloved Idaho and elsewhere, we’re in an era of debate about which books should be available to children and teens in public spaces like city and

school libraries.

Despite overwhelming public opposition, members of the Idaho Legislature keep introducing bills aimed at keeping minors from “obscene materials,” sometimes so vaguely defined that it could boot the Bible out of libraries.

The status of the latest library bill will have changed by the time this column runs, so I won’t

dwell on individual legislation. Instead, I’ll point to the Idaho Library Association’s position that “library legislation is unnecessary.”

This is a manufactured crisis — and it’s meant to make you forget an important purpose of reading.

I

want you to think back to the books you read as a kid. Try to remember one you loved, something you couldn’t stop reading, even if you didn’t normally love reading. A book you thought about long after you closed it. Maybe a book you still think about.

Did that book teach you a truth about the world? Was that truth, by any chance, strange or difficult?

For this column, I asked my friends to share the books that taught them something new when they were children. I received a flood of enthusiastic responses about books from different generations and genres, from the familiar to the obscure.

Books taught my friends about science, history and philosophy; friendship, family and love; grief, death, violence and war.

They introduced them to people whose lives were different from theirs. They showed them that things they thought were weird about themselves were actually wonderful. They taught them they could stand up for their beliefs, maybe even save the world.

And yes, sometimes they were scandalous. Sexuality is part of life, so it shows up in stories. One of my friends jokingly calls novels like the infamous Clan of the Cave Bear “sex ed for nerds,” and several titles my friends listed contain a few eye-opening scenes. (I

Books shine light on challenging ideas by encouraging us to examine and empathize with other people’s stories. remember an otherwise unmemorable Robin Hood retelling from my high school library for this exact reason.)

The flipside of this is that books with sex in them often tell critical stories about consent and assault: I was shocked at age 14 when I read Laurie Halse Anderson’s frequently banned novel Speak, about a girl who is raped by a popular older student at a party. I also consider it one of the most important books I read at that age.

Books shine light on challenging ideas by encouraging us to examine and empathize with other people’s stories. Keep in mind that empathizing doesn’t mean imitating. One of the books my friends cited most was Gary Paulsen’s classic Hatchet. I don’t think any of them jumped at opportunities to barely survive in a hostile wilderness as teens, but Paulsen’s story may have helped them survive a few metaphorical ones.

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ids in 2024 deserve to learn about all these parts of the world, and more. Some of today’s books contain topics the books of my childhood didn’t — but just because a story wasn’t told before doesn’t mean someone doesn’t desperately need it to be.

When my sons were little, I read with them and used my parental judgment (not the Legislature’s or anyone else’s) to help them pick out books. Now that they’re older, I trust them to make their own choices at the library, even if I cringe at my older son’s love of horror and my younger son’s insistence on re-reading his favorite dragon novels 17 times. I give them books I loved as a child, including ones that unsettled or challenged me (including my little blue Bible). I’ve taught them to consider what they’re ready for, and I encourage them to talk to me anytime they have questions.

I want their reading to be unrestricted because I believe it needs to be.

I know they will encounter many things in this strange, difficult, beautiful world. So I let them encounter the world through books. n Tara Roberts is a writer and educator who lives in Moscow with her husband and sons. Her new novel Wild and Distant Seas is available now. Follow her on Twitter @tarabethidaho.

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FEBRUARY 3 — JUNE 3, 2024

FEBRUARY 22, 2024 INLANDER 7

A shelter on South Madison Street in downtown Spokane on Sunday, Feb. 18. ERICK DOXEY PHOTO

HOMELESSNESS

No Camping A sweeping homeless camping ban that passed by 75% of voters in November isn’t being enforced — city leaders say it poses too big of a legal risk

BY NATE SANFORD

I

n November, Spokane voters overwhelmingly passed Proposition 1 — a citizen-led ballot initiative that massively expanded the parts of Spokane where someone can be punished for camping.

The law is now officially enshrined in Spokane’s municipal code. But the city hasn’t enforced it.

“I’m pretty close to folks from all sorts of organizations on the ground,” says Ben Stuckart, the director of the Spokane Low Income Housing Consortium and former City Council president. “And I have not heard a single person come forward and say the camping ban resulted in any activity by the city.”

Camping on public property is already illegal in Spokane. But police can only cite and arrest people for it if they’ve confirmed that one of the city’s low-barrier shelters has space. The rule is there because of Martin v. Boise — a landmark 2018 9th Circuit Court decision that found that it’s unconstitutional to punish people for sleeping somewhere if there’s nowhere else for them to go.

The Martin ruling has murky legal language that still allows cities to ban camping in specific areas. In 2022, Spokane used that loophole to pass a law that lets police cite someone regardless of shelter space if they’re within 50 feet of a railroad viaduct, three blocks of a homeless shelter or

8 INLANDER FEBRUARY 22, 2024

on the banks of the Spokane River.

Proposition 1 expanded those exemptions to anywhere within one thousand feet of a park, school or child care facility — an area covering nearly 64% of the city, and most of downtown. The law went into effect when the election was certified on Nov. 28.

But it’s unclear when the law will actually be enforced.

“We respect the will of the voters, but there are pending legal challenges both in Washington state and the [U.S.] Supreme Court,” says Erin Hut, Mayor Lisa Brown’s spokesperson. “We want to make sure we understand the legal nuances before we make any specific moves.”

‘IN LIMBO’

Prop 1 was written by Brian Hansen, a local attorney and father who said he was concerned about children being exposed to drug paraphernalia and other issues associated with encampments. Larry Stone, a local businessman who owns the building that houses the city’s East Trent Avenue homeless shelter, funded the signature gathering efforts necessary to place the initiative on the ballot.

The proposal prompted heated debate in the runup to the November election. Every single conservative running for city office supported it. Brown, who defeated the

incumbent mayor, and all the other left-leaning candidates were opposed. They said it would face legal challenges and simply result in unhoused people being pushed around to other parts of the city.

Despite those concerns, the candidates who opposed the law said they still expected it to pass because voters are frustrated. They were right: Prop 1 passed with an overwhelming 75% of the vote.

Some of the businesspeople who championed Prop 1 say they’re frustrated by the lack of action.

Chris Bell, a Realtor with NAI Black who sits on the Downtown Spokane Partnership board, says his concerns started coming to a head about a month ago, when he and other downtown businesspeople started noticing that nothing seemed to have changed.

“Everyone starts asking, ‘Well, wait a second, are they even enforcing Prop 1?’” Bell says.

Bell says a police officer came to a DSP meeting earlier this month and told board members that things were essentially “in limbo.”

“He’s like, ‘We have no guidance,’” Bell says.

Interim Police Chief Justin Lundgren says the initiative “is working its way through the courts with some challenges,” and that it is “potentially one tool that we’ll have in the community to address that problem.”

Sheldon Jackson, the CEO of Selkirk Development who frequently emails city officials with concerns about camping and disorder downtown, says it would make sense if the city didn’t enforce it because a court found it unconstitutional. But he thinks the possibility of legal challenges seems like an “excuse not to do what was passed.”

Hut, Brown’s spokesperson, disagrees.

“Essentially, right now, it’s an issue of understanding the clarity of what’s being worked through the courts,” Hut says. “It poses a big legal risk to the city, and we want to make sure we are acting in good faith and are responsible with taxpayer dollars.” ...continued on page 10

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FEBRUARY 22, 2024 INLANDER 9

NEWS | HOMELESSNESS “NO CAMPING,” CONTINUED...

THE LOCAL CASE

Hut says the city is waiting to see how two court cases play out: one local, one national.

The first is a lawsuit challenging Proposition 1 that was filed this summer by Jewels Helping Hands, the homeless service provider that recently managed Camp Hope, and Stuckart.

Julie Garcia, the CEO of Jewels, argued at the time that the law would be ineffective and inhumane.

“I believe that people experiencing homelessness shouldn’t be near schools either,” Garcia said then. “But if you’re going to tell people where they can’t be, you have to tell them where they can be.”

The lawsuit didn’t challenge the constitutionality of the law itself. It argued that Proposition 1 shouldn’t appear on the ballot because it went beyond the scope of what the initiative process allows.

In August, Spokane County Superior Court Judge Tony Hazel denied the plaintiffs’ request to remove it from the ballot. He said the law might face challenges because of Martin but that it would be improper for the court to rule on that before the election.

An appeals court upheld Hazel’s ruling in December.

Hut says the city is waiting for a possible appeal to the state Supreme Court.

Knoll Lowney, one of the Seattle lawyers representing Jewels and Stuckart, confirmed that he plans to file an appeal with the state Supreme Court before the Feb. 26 deadline.

“We’re hopeful that they will take up the case and rule that the initiative is outside the scope of the initiative process,” Lowney says.

Stuckart says a lawsuit challenging the constitutionality of the law itself isn’t currently possible, since there aren’t any examples of people being impacted by it.

“Somebody’s got to show harm from it in order to have a valid case,” Stuckart says.

NATIONAL IMPLICATIONS

The second case Hut mentioned is set to be heard by the U.S. Supreme Court and could have sweeping consequences across the country.

In 2022, the 9th Circuit found that it was unconstitutional for Grants Pass, Oregon, to enforce its anti-camping laws. The ruling expanded the precedent set by Martin v.

Boise, which found that the Constitution’s prohibition on cruel and unusual punishment prohibits cities from criminalizing public camping without sufficient shelter space.

The two intertwined cases have been a source of frustration for leaders in numerous Western cities.

In September, former Mayor Nadine Woodward

T. Swan, who is currently homeless, thinks the law will simply shuffle people around. ERICK DOXEY PHOTO joined leaders from Seattle, Las Vegas and more than a dozen other cities in signing an amicus brief asking the U.S. Supreme Court to overturn the provisions of Martin and the Johnson v. Grants Pass case. The brief argued that the rulings “tie the hands of local policymakers and make solving this crisis harder.”

The Supreme Court agreed to take on the Grants Pass case and is set to hear oral arguments in April.

If the court rules in favor of Grants Pass, it could overturn the precedent set by Martin and give Western cities the green light to pass sweeping camping bans citywide, and set a national precedent affecting all municipalities.

A different ruling could enshrine the precedent set by Grants Pass and Martin, which Hut says is “squarely at odds with the provisions of Proposition 1.”

DOUBLE-EDGED SWORD

When asked about Prop 1 last week, Brown stressed that the city’s broader camping laws are being enforced. She says there have been close to 300 complaints about illegal camping so far this year, 277 of which were responded to by police.

The city’s police and code enforcement departments have continued to clear encampments throughout the year — even during the January cold snap that sent temperatures plunging below zero and prompted a state of emergency.

Camping complaints often aren’t responded to immediately because police prioritize calls where there’s immediate danger to the public, Chief Lundgren said. He added that calls sometimes end with voluntary compliance instead of arrests.

Brown notes that anti-camping laws don’t solve the larger problem of homelessness. People usually move

when police tell them to, she said, “but that doesn’t mean they have housing.”

T. Swan, who has lived on the streets of Spokane for years and asked to go by his first initial, says he usually camps in wooded areas on the South Hill.

Police will sometimes tell him to move along, but Swan says it isn’t a huge issue and that it’s best to comply and avoid getting a ticket.

“They say, ‘Listen you can’t be here, you need to go.’

And my answer is, ‘Yes sir,’” Swan says. “I don’t want to make their job harder… Once they get to know who you are they’ll usually cut you some slack.”

Swan doesn’t think the Prop 1 camping ban will be effective.

“All it will do is push them to the outer limits once the weather gets better,” Swan says. “But then what happens?

Somebody doesn’t put out a campfire. It’s a double-edged sword.”

This summer, an unattended campfire at an encampment caused a 15-acre fire off Thorpe Road in Spokane’s Latah Valley.

Still, Swan says he understands the reasoning behind Proposition 1. It’s important to keep drug paraphernalia away from kids, he says, but at the same time, what about the soccer moms and dads who also use narcotics?

“They aren’t looking at those people,” Swan says.

“They’re looking at the people who are most vulnerable.”

‘KIDS DON’T NEED TO BE SEEING THAT’

On Sunday, Mykaliah Sanders was sheltering under the Madison Street railroad viaduct with a shopping cart full of belongings and a dog named Rita. Icicles hung overhead. Outside the tunnel, it seemed to be raining and snowing at the same time.

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Signs outside the viaduct warn that camping within 50 feet of it is an arrestable offense. The city put them there after updating its laws in 2022, but it hasn’t stopped people.

Police typically roll through the tunnel in their cars and tell people to move along about once or twice a day, Sanders says.

Sometimes they’ll stop people who have warrants, but Sanders, 24, says they don’t normally cite people for camping if they move voluntarily.

When it happens, Sanders says she’ll usually pack up her stuff and move to a tunnel one block over.

“They’re pretty lenient after nightfall,” Sanders says.

Advocates often criticize encampment sweeps because they can be disruptive and traumatic for people experiencing homelessness.

Sanders says there have been times she’s returned to her campsite only to find that all of her belongings were swept while she was gone.

“It sucks,” Sanders says.

Despite those frustrations, Sanders, who says she’s been homeless for about 14 years, says she supports Prop 1. She’s seen needles near playgrounds.

“I hate that,” Sanders says. “Kids don’t need to be seeing that.”

Brown has said her goal is “flipping the system” so that a coordinated network of service providers can be the first ones to respond to encampments and help connect people with services.

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Emilie Cameron, the CEO of the Downtown Spokane Partnership, says she’s been hearing a lot of inquiries about the status of Prop 1.

Anecdotally, Cameron says downtown Spokane has increased reports of fires, large piles of garbage and other issues associated with encampments.

“We are seeing more calls for service,” Cameron says. “More complaint-driven types of calls regarding mitigating the hazards around camping.”

Bell, the Realtor, says crime and disorder downtown makes it difficult for his company to lease downtown buildings.

One particularly difficult property has been the site of a former Starbucks on the corner of Second Avenue and Division Street — an intersection that’s long struggled with poverty and drugs.

Citing crime, the Starbucks closed in October 2022, and the building has been vacant since. (An article about Starbucks closing was cited in the amicus brief asking the Supreme Court to overturn the Grants Pass case.)

Despite the area’s reputation, Bell says his real estate company was recently able to find a client willing to lease the old Starbucks space.

If the permit application is successful, the northwest corner of Second and Division — a hotbed for substance use issues that is also adjacent to an addiction treatment center — will soon be home to 420 Smoke & Vape, which has also applied for a license to sell beer and wine. n nates@inlander.com

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FEBRUARY 22, 2024 INLANDER 11

NEWS | ELECTIONS

Bond Voyage School districts across Washington see bonds fail despite approval from a majority of voters

BY COLTON RASANEN

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fter last week’s special election, school districts across Washington are wondering how to move forward after only one-third of the 21 proposed school bonds passed. The rest, even those that were approved by a majority of voters, failed.

This includes all five school bonds that Spokane County voters in various school districts weighed in on. Even though each bond garnered more than 50% of the vote, bond measures require a 60% supermajority to pass.

Reaching that threshold hasn’t usually been an issue for Spokane Public Schools — at least in recent history. Before last week, voters hadn’t turned down an SPS bond proposition in half a century. In the past 20 years, the district successfully passed four bond proposals, raising more than $1.1 billion (which came with an additional $150 million in state-matching funds).

In 2018, SPS asked its voters to approve a $495.3 million bond (it’s largest ask ever) to fund construction of three new middle schools, replacement of three others, updates to some schools’ aging infrastructure and construction of ONE Spokane Stadium in downtown Spokane. Despite rejecting the downtown stadium location in an advisory vote, voters still passed the 2018 bond measure with nearly 70% approval.

This year, SPS asked voters to approve a $200 million bond that would’ve funded replacement of two elementary schools (Adams and Madison) and significant updates to North Central High School. It also would’ve funded the construction planning for future school replacements. Though 56% of voters approved of it, the bond failed — making it the largest district in the state to have a bond fail this year.

The other school bonds on the February ballot in the county were in the Cheney, Deer Park, Riverside and West Valley school districts. Each failed despite garnering between 50% and 54% of the vote.

It’s not a total loss though. All but a few of the school levies on the ballot in Spokane County passed. Tax levies require only simple majority of “yes” votes to pass.

‘DEVASTATING’

“Obviously the results were quite disappointing,” says Beth Nye, principal of Adams Elementary School. “The word I’ve been using is ‘devastating.’”

Adams Elementary was one of the two schools that would have been replaced if this year’s bond had been successful. According to Nye, it’s the last school on the South Hill that hasn’t been modernized or replaced.

As it stands, Adams isn’t compliant with ADA standards because it doesn’t have an elevator. This means students living within the school’s boundaries who are unable to traverse the school’s multiple floors must attend another elementary school.

“We were all looking forward to this bond passing, which would lead us straight into our replacement starting in June,” Nye says.

“Now, we’re dealing with that disappointment, and we can hopefully use this as a moment to help [the community] recognize that our schools do need to continue to have these funds so that we can make sure our facilities are kept up and modern for our students.”

All the pre-work for the school’s replacement was completed with funds from the $145 million 2015 bond, according to Ryan Lancaster, the district’s spokesperson.

“We were able to fund through that bond all of the design work and the site planning, so they were pretty much shovel ready,” he says.

“That whole project would have gotten off the ground pretty quickly.”

There is about $50 million left over from previous bonds, which

Lancaster says will help cover some of the smaller projects that the district had planned. It won’t include any projects at Adams.

“Typically, we go through a process every year where we have a chance to point out some of the smaller projects that we would benefit from,” Nye says. “But because Adams was on the list for a replacement, we were not focused on any smaller projects.”

The SPS board is scheduled to meet this week to discuss options for the district and Adams, Lancaster says.

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‘AWFUL AND UNDEMOCRATIC’

Lancaster thinks that the biggest factors in the bond’s failure are the skyrocketing property values alongside the 60% approval threshold that bonds require.

There’s not much that school districts can do to affect these property values, so the focus has been on reducing the supermajority requirement that’s been in place since 1952. Still, there are many hoops to pass through if that’s ever going to change. “[The supermajority requirement] is a massive barrier, especially since the culture war against public education,” says Washington Superintendent of Public Instruction Chris Reykdal. “It’s frustrating, and I think it’s awful and undemocratic.”

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“Obviously the results were quite disappointing. The word I’ve been using is ‘devastating.’”

If bonds required only a simple majority for approval, all but three of this year’s bond measures in Washington would have passed. Additionally, over the past 10 years, only 45% of school bonds in the state were approved. If the supermajority requirement weren’t in place, 72% of the failed bonds would have passed, meaning about 85% of the total bond asks would have passed, according to Reykdal’s office.

“It’s always important to remember it’s not just local taxpayers’ funding,” Reykdal says. “A lot of state-matching funds won’t be going to these districts now.”

The state matching funds for the 11 school bonds that won more than 50% of the vote but less than the 60% supermajority totaled $227.1 million, Reykdal stated in a release.

Since the supermajority requirement is embedded in the Washington Constitution, a two-thirds majority vote is needed in both chambers of the Legislature to change the law. Then, if the Legislature did approve the change, the measure would go to state voters — with final passage requiring support from a simple majority.

Those who support having a supermajority threshold for school bonds say that lowering this threshold would be unfair to the taxpayers that the requirement is meant to protect.

“Most taxpayers can see a good plan and they can see a bad plan. Sixty percent protects them,” Jeff Daily of Port Orchard, a former South Kitsap School District board member, told legislators earlier this year, according to Crosscut.

Jeff Pack, a representative of Washington Citizens Against Unfair Taxes, also told legislators that they “just want to change the rules to fit your agenda.”

While constitutional changes must clear a relatively high hurdle, they’re not unheard of. In 2007, the state constitution was amended to allow school levies to pass with only a simple majority, rather than the previously required supermajority.

(This year, SPS passed its $300 million levy with about the same amount of voter approval as its bond. Central Valley School District passed both of its levies with about 52% approval, and Mead School District also passed its levy with almost 53% approval.)

That said, a change to school bond requirements looks unlikely this year. Senate Bill 5823, which would reduce the bond requirement to a simple majority, stalled in the Senate Ways and Means Committee, where it died for the session. n coltonr@inlander.com

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NEWS | ENVIRONMENT

Slag On, Columbia After nearly 20 years of study, the Upper Columbia River could become a Superfund site

The Grand Coulee Dam

BY SAMANTHA WOHLFEIL

I

n north Central Washington, the Columbia River flows for about 150 miles between the Canadian border and the Grand Coulee Dam. Since a 2006 settlement agreement, that Upper Columbia region has been studied for pollution by the Environmental Protection Agency and Teck, a Canadian mining company with a lead-zinc smelter in British Columbia that historically dumped black sand-like slag in the river.

The studies have focused on whether lead, mercury and other heavy metals might be impacting human health, fish and other ecological functions in and around the river.

Nearly 20 years later, the EPA and Teck are still working to finish what’s called a “remedial investigation” to determine the extent of contamination, which is to be followed by a “feasibility study” to decide whether and how

much pollution can be cleaned up.

So it came as a surprise to some last fall when the EPA met with regional elected officials, the Confederated Colville Tribes and other interested parties to discuss the possibility of listing the Upper Columbia River region as a Superfund cleanup site, which EPA staff told those at the meeting might be necessary to access federal cleanup money. While Teck is paying for the ongoing studies, the company is not necessarily liable to pay for the cleanup afterward.

Much of the research in the river has resulted in good news, with the water testing at safe levels and fish consumption advisories similar to those in other parts of the state.

But upland testing did find high lead levels in some residential yards.

The 9th U.S. Circuit Court of Appeals determined in 2016 that Teck was not on the hook for lead contamination in upland areas, though the company voluntarily paid to

clean some yards. Lead exposure is particularly concerning for children and pregnant women and can cause irreversible intellectual impairments.

“We do know there is true risk in people’s yards. If we don’t list it, and we’re not able to access this funding, the EPA has already stated they do not have the money to implement cleanup on these yards,” says Cindy Marchand, a member of the Colville Business Council who previously worked on the cleanup for the 12 confederated tribes and bands. “We’re leaving women, children, residents of Northport and further down at risk.”

Marchand says the tribes have supported a federal Superfund listing for the Upper Columbia since the late ’90s.

It takes time. A site is first “proposed” for listing and put out for public feedback. Then there’s another rulemaking if the EPA decides to list it. An EPA Region 10 spokeswoman confirmed the agency is considering “proposing” the site be added to the National Priorities List.

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Importantly, listing a site doesn’t guarantee federal cleanup money.

“EPA has a big backlog of cleanup sites across the country,” says Andy Dunau, executive director of the Lake Roosevelt Forum, which has focused on the Upper Columbia cleanup for years. “How this site will rank and whether they’ll be able to access more money is the [big] question.”

Meanwhile, local elected officials are concerned about the stigma that could come with being labeled a Superfund site.

The Eastern Washington Council of Governments — which includes members from 16 eastside counties — told the EPA in a January letter that the council opposes the listing and urged the federal regulators to finish the ongoing studies before making that decision.

“If we need to clean it up, let’s find the money and clean it up.

Every one of us agree with that,” says Wes McCart, one of three Stevens County commissioners and chair of the council. “But why put the entire region on the National Priorities List if … you still don’t have all the facts?”

The region has already waited nearly 20 years, and if those studies can be wrapped up in the next few, why not wait to see what they say, McCart asks. “[Then,] if it needs to go on the list to get the cleanup, by God, let’s do it,” McCart says. “But it seems to be a precautionary principle to put everything on the National Priorities List with total disregard to what it might do to the community, to our economy, to the property values.”

In a statement, Teck says it remains committed to completing the remedial investigation and feasibility study, and the company has spent more than $180 million to study the area.

“To date, those studies indicate that the water is clean, the fish are as safe to eat as other fish in the Pacific Northwest, and, with one exception unrelated to the Teck Trail facility’s operations, the beaches are safe for recreation,” the statement reads. n samanthaw@inlander.com

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FEBRUARY 22, 2024 INLANDER 15

Spokane artist Madeline McNeill’s latest story-driven performance explores how the body shapes the mind

BY SUMMER SANDSTROM

MULTIMEDIA

Healing Through

Art

Multidisciplinary artist Madeline McNeill (back) and dancer Nicole Brianna.

ERICK DOXEY PHOTO

16 INLANDER FEBRUARY 22, 2024

I

s the body a flesh-encased machine responding solely to the commands of our brain, or does the body actually help shape the mind?

Madeline McNeill’s new multimedia show Bodies in Conversation explores this topic, also known as embodied cognition, through the use of music, theater, dance and film.

“It’s the idea that the body is part of how we make sense of the world,” McNeill says. “We’re in this body and we’re interacting with the world, and so our brain activity is shaped by bodily activity.”

McNeill, a writer, trained opera singer and composer, originally planned to study prem in college, but eventually returned to music. She began incorporating techniques like massage, yoga and body mapping into her vocal practices, which spurred her to begin investigating how the body and mind are interconnected.

For example, McNeill explores the idea of what she calls core postures, or the idea that every emotion causes specific muscular contractions that result in different movements.

“If you cough for example, the stimulation could be like in your throat here, but there’s contraction throughout the entire core,” she says. “I would say that these are wired together to move together, and that has implications for the formation of emotions, and that feeds the process of cognition.”

Bodies in Conversation features three works: a film titled So it Begins, Begins, McNeill’s musical composition “The Underground,” performed by four Spokane Symphony musicians and eight singers accompanied by live dance, and the short play Bodies in Conversation.

Conversation.

It’s being performed at Hamilton Studio, a production center, event space and listening room in West Central Spokane. While owner Don Hamilton says he’s held several live music performances in the space recently, Bodies in Conversation marks the first theater event to happen there.

“I’m reconfiguring the lighting so that it’ll work basically like a theater,” Hamilton says. “I’m really excited to see what Madeline’s show is — it’s unlike anything I’ve ever done or ever seen.”

M

cNeill is starting the performance with an introduction to the embodied cognition concepts explored throughout the show, followed by gentle exercises to help the audience experience it themselves.

Next, the film So it Begins will play. McNeill acted in and wrote the music for it, collaborating with Factory Town founders Ellen Picken as producer and Rajah Bose as director.

Created in 2020, So it Begins explores the concept of separation and transitioning out of it as the pandemic waned. Nicole Brianna, who also dances in “The Underground,” stars alongside McNeill.

“It was about not being able to have physical contact or breath contact with people,” McNeill says. “There’s a barrier between us, like there’s one point where I’m in this plexiglass box and we can’t touch each other.”

Due to pandemic restrictions at the time, McNeill asked all the musicians who played the score she composed for the film to send her their recordings from home. She pieced them together, recording her own vocals over the resulting composition.

“That’s a bit representative of how everything was online, and we weren’t in physical space with each other,” she says.

“That will be contrasted by a short, kind of interlude piece where I’m going to be just singing a little jazzy solo for a couple minutes.”

Next, “The Underground” is performed with eight classical singers — Bee Aaron, Kristen Nauditt, Amanda Glover, Natalie Marssdorf, Brendan McEachran, Jerrod Phelps, Erik Contzius, Maximiano Mendez. They’re joined by four classical musicians: Heather Johnson on flute, Lynne Feller-Marshall on bassoon, John Marshall on cello and Kim Plewniak on bass.

McNeill conducts the musicians, but rather than facing them, she’ll face the audience. Brianna, a burlesque and cabaret dancer who performs under the stage name Miss Nikki B, dances in front of McNeill.

The performance concludes with the play Bodies in Conversation, performed by McNeill and Contzius.

“It’s poetic dialogue where a woman and a man are talking about the body, talking about experiences that develop with being a body, a male body or female body,” McNeill says.

The play is only 20 minutes, but touches on various facets of embodied cognition, such as consciousness as a body process.

“When did this body dissociation start happening?”

McNeill says. “When do we start thinking of ourselves not as bodies? When did we start to just immerse ourselves in ideas and think that who we are has nothing to do with our body in the flesh?”

There are seven chants sung in duet throughout the play, each accompanied by cello and bass.

To conclude the evening, a brief Q&A lets audience members ask the artist questions about embodied cognition concepts.

“I do feel that there are a lot of implications to thinking that the body shapes in mind,” she says. “If emotions include movement, are there ways to move our emotions through arts to improve and to address mental health? Can singing be a healing modality, can acting be a healing modality, can playing an instrument be a healing modality?”

Although each piece of Bodies in Conversation was originally created as stand-alone projects, McNeill wove them together into a loose narrative.

“It’s touching on a lot of things: a sense of connection to how the body shapes the mind, inspiration for different artists coming together for an original piece, and what’s possible when different artists come together to collaborate,” she says.

“It’s themes of how the body shapes the mind, all expressed in art and performance.” n Bodies in Conversation • Sat, Feb. 24 at 7 pm • Sold out • Hamilton Studio • 1427 W. Dean Ave. • madelinemcneill.com

FEBRUARY 22, 2024 INLANDER 17

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unday mornings have long reigned supreme for one reason: the Sunday comics.

Maybe your grandfather handed you the funny pages before settling into his recliner to read that morning’s news.

Perhaps you prefer your comics to include superheroes like The Incredible Hulk or Wonder Woman instead of anthropomorphized animals like Snoopy or Garfield.

Whatever your connection to comics may be, the unbridled joy and laughter this humble artform brings to the world is unique, while also serving as an entry point for many aspiring artists and illustrators via its two-dimensional line drawings.

That’s why local artist Mallory Battista urged illustrator Michael Stearns to revive Spokane Sequential, a comic magazine founded in 2016 that had been put on hiatus in 2020 due to the COVID pandemic. The duo met while contributing to the publication and now serve as the publication’s co-editors.

“We were at Zine Fest in [spring] 2023, and we kept saying that we wish someone would bring Sequential back because we missed having a comic publication in town,” Battista says. “I kept telling Michael that he should be the one to do it.”

Stearns immediately took up her advice.

“Mallory gave me some paper and a clipboard, and I went around collecting email addresses from as many artists as possible right then and there at Zine Fest,” he says.

Next Stearns got in touch with Spokane Sequential founder Derrick Freeland, who’d since moved to Portland.

Freeland, who ran the publication for its first four years, was entirely supportive of Stearns and Battista working together to bring back Spokane Sequential. He gave Stearns access to its Facebook and Instagram accounts along with a list of artists’ emails he’d gathered over the years.

BOOM! Spokane Sequential was on its way back. o say reviving the magazine was a labor of love is quite an understatement.

“The beginning was a lot of waiting,” Battista says.

“And also worrying if anyone was going to submit.”

In October 2023, the first issue of Spokane Sequential hit stands since its hiatus.

Aptly named “It’s Alive, Again!”, the edition featured seven comics by local and regional comics including Stearns and Battista.

On Feb. 10, the latest edition of Spokane Sequential came out.

Panels from a comic by Michael Stearns in the latest edition of Spokane Sequential.

Contributor Kiara Lime says her submissions this time around are based on self-love and memories with her boyfriend.

Each issue has a suggested theme, the latest being love.

“My first piece is just three panels,” Lime says. “It doesn’t have words, it’s just three scenes that capture three different forms of love: me hanging out with my sibling, me with my boyfriend at the Jonas Brothers concert and then me just hanging out by myself at a cafe.”

Lime’s second piece details how she and her boyfriend met.

She says it details herself at her lowest, thinking she would never find love and then stumbling across her now-boyfriend on Tinder.

“Comics sort of had a bad rap for a long time because they were seen as lowbrow,” Lime says. “There’s nothing wrong with liking lowbrow stuff. Comics are accessible, especially to new artists. This project is free to join, free to take and read. I think more people need to appreciate the creativity that goes into comics, and Sequential is aiding in that.”

Spokane Sequential wouldn’t be possible without Spokane’s creative community. Stearns and Battista have had significant help from Spokane Print and Publishing Center and local printer National Color Graphics.

“It’s really zine-style,” Battista says. “We’re camped out at the copy machine at READ SPOKANE the Print and Publishing SEQUENTIAL Center, cranking out copies Spokanesequential.neocities.org by hand.”

Facebook: Spokane Sequential This time around, the Instagram: @spokanesequential duo printed 200 copies to distribute to local bookstores, FIND IT AT comic book shops, cafes, 2nd Look Books libraries and more.

Auntie’s Bookstore Stearns is hopeful that Atticus Coffee Spokane Sequential will continThe Comic Book Shop (Division) ue to publish quarterly for as First Ave. Coffee long as local artists continue Giant Nerd Books to be interested in submitting Lunarium their work.

Merlyn’s “My hope is that people Monkey Biz will use it as a platform to New Love Coffee (Francis) try out new things,” he says.

Page 42 Bookstore “There’s an audience that Rocket Bakery (Garland) exists and wants to read this Spark Central stuff. And it might not be a Spokane Art Supply huge audience, it’s not gonna Spokane Print & Publishing make you or break you, but Center it’s exciting to see your work Wishing Tree Books in print.”

“It’s really important to give people a platform and to cultivate the talent that we have locally,” Battista adds. “We’re still figuring out how we fit into that and how we can best support the community, but it’s a pretty magical and rewarding experience to get a group together and release something that people can find and enjoy in the wild.” n

TRACY MORGAN

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FEBRUARY 22, 2024 INLANDER 19

CULTURE | SPORTS

Guard/Forward Casey Jones ERICK DOXEY PHOTO

Eagles Flying

An experienced Eastern Washington team is stacking wins and soaring toward March

BY WILL MAUPIN

W

hen you think of Cheney, college basketball probably isn’t the first thing that comes to mind, but these days maybe it should be.

That’s because the Eastern Washington University Eagles have found a consistent formula that’s turning high-octane offense into success in the win column.

The Eagles are 17-8 on the season and an impressive 11-1 in Big Sky Conference play. Their record is no fluke. Under third-year head coach David Riley, Eastern Washington has built a culture that allows players to have fun on the basketball court and, in turn, encourages them to stay and develop within the program. These Eags are old and experienced, and it shows in their results.

“I think our development track record kind of speaks for itself. We had five of the last seven [Big Sky] MVPs. We’ve kind of done all this success with developing our own guys,” Riley says. “I think that’s lost nowadays where people transfer from school to school and they just kind of work on what’s right in front of them. We try to have a long-term vision for each of our guys.”

That long-term vision can only pay off if the players are willing to stick around.

At Eastern, the top-five leading scorers are upperclassmen, all averaging over 10 points per game.

Ethan Price and Casey Jones have spent their entire careers at Eastern. Cedric Coward and Dane Erikstrup are in their second year in the program after transferring

20 INLANDER FEBRUARY 22, 2024

up from the D-III and D-II levels respectively. Of those five, only Jake Kyman is a first-year transfer (UCLA to Wyoming to EWU).

When you take an experienced core like that and let them loose on the offensive end, you wind up with some electrifying basketball.

“It’s a fun way to play, and it allows you to be yourself out there” Riley says. “Our guys get to play to their strengths. They don’t have to fit into some box, which is nice, and it’s just a fun group. We’ve got a really low-ego, goofy group. It’s fun to root for.”

He’s not wrong. As of Feb. 16, the Eagles are averaging a shade under 80 points per game behind one of the more uptempo offenses in the entire sport. They’re shooting 49.8 percent from the field, the eighthbest mark in the country. If not for a brutal start to the season that saw the Eagles go on the road to face power conference team after power conference team, those numbers would be even higher.

A

fter reigning Big Sky MVP Steele Venters transferred to Gonzaga in the offseason, EWU wasn’t tabbed by coaches or the media to be Big Sky favorites. The Eagles opened the season with a 1-6 record and losses to Utah, Mississippi, Cincinnati, Stanford, Washington State and USC, all on the road. Their only win in November came in their only home game that month, against non-Division I Walla Walla.

“I felt like every game [in November] taught us a different lesson, and the beauty of it is it forces you to live in reality, those big games against really good teams,” Riley says. “Because sometimes against lesser teams, if you make a mistake, they’re not going to make you pay for it.”

The Eagles scheduled those games knowing that it would be tough but that they’d be able to learn from them. It’s not the kind of schedule you’d want with a young team, but with an older team like he has this season, Riley’s group wanted the challenge.

“We kind of had a choice between a non-Division I team and Stanford, just the way it worked out. We talked to our veterans that were returning and they were like, ‘Let’s go see where we’re at, let’s get another Power Five game.’”

While all the Power Five games resulted in a loss, it helped lay a foundation for the success that the Eagles are having in Big Sky play. Eastern’s running away with the league race in conference play, multiple games clear of all challengers as the team enters its final five games of the regular season.

Unfortunately, at the Big Sky level, to make the NCAA Tournament you have to win the Big Sky Tournament — in its 60-year history, the league has never sent multiple teams dancing. Last season the topseeded Eagles fell victim to a 1-point upset in the first round of the conference tournament, which despite an incredible regular season, dashed their NCAA Tournament dreams.

This season’s Eagles, for the most part, were also last season’s Eagles. They certainly remember what happened a year ago.

“I think it definitely shaped our goals and our vision for the year. We talked about how we have one main goal and then a bunch of secondary goals. So the main goal is to win in [the Big Sky Tournament].

That’s the No. 1 goal. We talked about that on June 20, our first day,” Riley says.

One of the secondary goals, he says, is to win the Big Sky regular season as well.

They’re on track to do that with just five games remaining, including two at home next week against rivals Montana and Montana State, the latter of which is the lone team to defeat Eastern in league play this season.

When asked what people around Spokane should know about his team this season, Riley mentions their appealing style of play, the program’s success in having the most wins in the Big Sky over the past 10 seasons, and specifically the quality of this year’s squad. But he twice noted where Cheney is relative to Spokane.

“We’re 20 minutes away to watch some great hoops and come support these guys.” n Eastern Washington vs. Montana • Thu, Feb. 29 at 6 pm • Reese Court Eastern Washington vs. Montana State • Sat, March 2 at 2 pm • Reese Court • Both games broadcast on ESPN+

Hometown Health Care Raised on a dairy farm in rural Idaho, Wyatt Bowles utilized unique UW programs to help him realize his dream of becoming a hometown doctor.

Story by Alexa Peters, Photo by Dennis Wise

T

here’s something special about rural medicine.

That’s how fourth-year UW School of Medicine student Wyatt Bowles has always felt.

“What I really like about it is the relationships with the people. You take care of the whole family,” says Bowles, who grew up on a dairy farm in Dayton, Idaho, population 526.

But future doctors like Bowles are becoming less common. Between 2002 and 2017, the number of medical students from rural areas declined by 28%. Of those who graduate, many are saddled with debt and opt for higher-paying jobs in large hospital systems— while doctors currently working in rural communities get closer to retirement, diminishing an already thin workforce.

Small towns and sparsely populated areas need more physicians like Bowles, who hopes to eventually return home to practice. The University of Washington School of Medicine, with its robust training in rural and underserved communities, aims to meet that need. It was a great fit for Bowles. And thanks to scholarship support, he’s able to focus on preparing to serve communities like Dayton.

The youngest of four boys, Bowles spent his childhood exploring his family farm’s acres of sagebrush and pine, riding four-wheelers with his brothers and tending to the land and livestock.

“We spent a lot of time building fence, working with cattle, moving irrigation pipe for the farm. And I’d feed the cows before I went to school,” says Bowles.

He began thinking about a future in medicine as a preteen, when his eldest brother applied for medical school. In high school, Bowles took a Certified Nursing Assistant class and worked in a nursing home to get practical experience.

Though Bowles had his sights on medical school, he says many kids in Dayton didn’t even consider it a possibility: “There’s a lack of mentors in rural areas for going to medical school and coming back home to practice. And it is expensive. People think you have to pay for it completely out of pocket.”

Even with his brother’s example, and after applying to medical school and interviewing at the UW, Bowles wasn’t sure he belonged.

“I was planning to reschedule my MCATs and secondguessing if I was a good fit for medical school at all,” he recalls. “It was one of the lowest moments of my life— and then I got the call from the UW that I was accepted.”

Even after that happy news, Bowles knew there would be challenges ahead. Practicing rural medicine requires grappling with a lot of complexity, including potentially being the sole doctor in a region without ready access to specialists. Luckily, the UW School of Medicine offered unique, immersive programs to prepare Bowles for what’s ahead.

In 2020, Bowles began his UW training—in Moscow, Idaho. The University of Idaho is one of the UW’s partners in the innovative WWAMI program, which allows UW students to train at participating campuses in Washington, Wyoming, Alaska, Montana and Idaho.

Through WWAMI, students can stay close to home for their schooling, or get hands-on experience in similar communities.

WWAMI students spend their first 18 months taking essential science courses, then train in hospitals, clinics or practices within the five-state region. They have access to programs that bolster their understanding of medical practice in underserved areas.

In his first summer of medical school, Bowles took part in the School of Medicine’s Rural Underserved Opportunities Program (RUOP). During this four-week experience in community medicine, Bowles worked side by side with Lance Hansen, a family doctor at a busy rural clinic in Montpelier, Idaho.

Under Hansen’s oversight, Bowles stepped into the role of the provider, assessing patients, many of whom knew Hansen from the community.

“He had this special connection with people because he’d been there in that small town for 10 years,” Bowles notes. “Patients would come in and say, ‘Oh, our kids are on the same basketball team.’” Bowles was inspired by these authentic relationships and impressed by how Hansen balanced patient privacy with personal connection.

Bowles also got experience creating and communicating care plans and performing procedures: “I practiced, I sutured, I gave injections. I had my hands in a C-section. I was doing what we’d only watched or talked about in medical school.”

This vital experience helped him better understand the versatility and bedside manner necessary for rural medicine. “Dr. Hansen did colonoscopies and endoscopies because there’s no gastroenterologist there.

Rural doctors have to do a little bit more because they’re more secluded and have fewer resources,” says Bowles.

The WWAMI program also gives students the chance SPONSORED CONTENT FROM UNIVERSIT Y OF WASHINGTON

to travel. While students at other medical schools may do their third- and fourth-year clinical rotations at a single teaching hospital, WWAMI students can regularly relocate to try different regions and clinical environments.

Bowles opted for the WWAMI program’s Idaho track so he could stay in that area as much as possible. He’s completed several rotations in southern Idaho—but he’s also broadened his experience with rotations at Harborview Medical Center, Madigan Army Medical Center, Seattle Children’s and UW Medical Center.

Though Bowles is weary of moving around, he says the ability to personalize his learning environments and the experience he gained through RUOP and WWAMI have been invaluable. It’s further solidified his interest in rural medicine and enhanced his skills.

“I learned that every doctor is different,” says Bowles.

“There are different ways to practice medicine. And it depends on your population and who you’re serving.”

In addition to providing academic support, the UW School of Medicine strives to give students from rural and underserved communities the financial assistance they need to succeed. Bowles received the Laura Moore Cunningham Endowed Scholarship, awarded to lifetime residents of rural Idaho who intend to return and practice there. He also earned the Everett Orville Jones, M.D. Endowed Scholarship.

“It’s a certain amount of money that I don’t have to pay interest on and don’t have to worry about paying off,” says Bowles. “The scholarships helped reassure me that I am qualified for the program.”

Bowles is set to graduate in May 2024 and plans to go into pediatrics. He still hopes to practice close to home.

“Wherever I end up, I want to be active in the community—not just be the doctor,” he says. He also wants to serve as an example. “I want to help kids realize there are schools that believe in them and scholarships for them,” says Bowles. “That they can be doctors just like me.”

Strengthen rural medicine. When you support future physicians like Wyatt Bowles, you help improve medical care in communities that need it most.

Be Boundless Read more University of Washington stories: https://www.washington.edu/boundless

CULTURE | DIGEST

How to use THIS

PULL-OUT SECTION

Pull down then out

Araceli Rivera and Andrew DaSilva will wed in June.

SURPRISED BY LOVE

How a Spokane couple who’d eschewed marriage were proven wrong after a serendipitous encounter

BY RENÉE SANDE

A

raceli Rivera didn’t want to see anyone.

Feeling under the weather, and like she looked as rough as she felt, she just wanted to get a hot apple cider from the Starbucks drive-thru and be on her way. But the location nearest her former home in Madera, California, didn’t have a drive-thru, so she drove across town instead.

When she got there, the line was out to the street. Yet right in front of the door was an open parking space.

“OK, I guess I’m doing this,” she thought to herself.

Andrew DaSilva doesn’t even like coffee. He was just passing through Madera and needed to use the restroom.

“I’m walking in and he’s walking out of the bathroom and smiles at me,” Rivera recalls. “And I think, ‘He’s extremely goodlooking.’ His dimples really got me.”

Convinced she’d never see him again, she got in line to order.

“Pretty soon, I realize he’s behind me. I was so nervous… I have sniffles and I don’t look great,” she says. “Then I order, but I can’t find my debit card.

I’m beyond embarrassed at this point as I hear him ask, ‘How much is it?’”

Immediately taken by her beauty, DaSilva had been trying to figure out a reason to talk to her.

“When I saw that she didn’t have her card, I thought, ‘This is my chance!’”

Rivera told him she’d pay him back, to which he replied: “Have your drink with me and we’ll call it even.”

They sat outside talking for over two hours.

“We talked every day over the next two weeks. He lived an hour north. But we finally made a second date. We saw a movie and went to… Starbucks,” Rivera says, laughing.

A

decade later and the couple, now living in Spokane, is readying for their June 24 wedding. But it isn’t what they initially planned.

Rivera and DaSilva agreed at the beginning of their relationship that they’d probably never get married, as both come from unstable families and didn’t have a great opinion of marriage. Just

22 INLANDER FEBRUARY 22, 2024

before their fateful meeting, Rivera had exited a domestic violence situation.

“I had given up on love. I was very content just living my life at that point,” she says.

However, that feeling slowly changed over the years.

“I knew she was always the one, but when we reached our 10-year anniversary, I knew I couldn’t picture life without her as my wife,” DaSilva says. “I would give her the world if I could.”

“It was all so serendipitous,” Rivera says. “I had moved to Madera after having got back together with my ex. Sometimes I think, ‘If only I could go back and do things differently,’ to not have those memories of a toxic marriage… but then I think everything happened for a reason and maybe that reason was so that I would eventually meet Andrew.”

The couple’s June 24 ceremony will be an intimate event at Arbor Crest Wine Cellars with Rivera’s son and daughter officiating.

“Andrew has always been such a good ‘bonus’ father to my children. The most important part of the day is going to be the unity of our families and getting to interact with these beautiful people that have supported us and been a part of our relationship,” she says.

Plans for their future include buying a house and VIP tickets to a San Francisco 49ers game for a belated honeymoon.

For now, their love of impromptu adventures, hanging out with their two Maltese-Shih Tzus, visiting breweries, listening to live music and having date night once a week fills their buckets.

And making sure to show their appreciation of each other.

“I just love how she’s always thinking about other people. It doesn’t matter what it is,” DaSilva says. “She can be starving, but she’s going to make sure she makes you something and that you eat before she thinks of herself. She’s very selfless.”

Rivera gets emotional as he says this.

“I never thought I would marry again, then walked Andrew into my life and showed me what it’s like to fully, unconditionally love. When I saw him with my soul and not my eyes is when I realized that it would be my biggest honor to be his wife.” n

NOT dinner.

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INLANDER RESTAURANT WEEK 2024

Grilled Pork Tenderloin Dijonnaise from Durkin’s

INSIDE

HOW IT WORKS 4 MAKING OTHERS SMILE 6 MEET YOUR CHEF: DEEPIKA DHAWAN 8 THE TABLE IS SET 10 DRINK PARTNER: MARYHILL WINERY 12 MEET YOUR CHEF: AVONT GRANT 14

A FESTIVAL OF FLAVOR

I

n the slowly lengthening days of late winter, there’s not a whole lot going on. The holidays are long past, and we all yearn for spring sunshine.

There’s one big exception to this seasonal void: Inlander Restaurant Week.

In its first year, 2013, the event began with the goal of boosting the region’s rapidly growing hospitality industry during a time of year that’s notoriously slow. It gave locals and visitors alike a worthwhile reason to get out of the house and have some fun while exploring new eateries, cuisines and flavors. And it worked.

In the decade-plus since, Restaurant Week has become a holiday of its own kind in the Inland Northwest. The day this guide hits stands (and goes live at InlanderRestaurantWeek.com), foodies rush to get their hands on a copy and start making lists, hoping to maximize the 10-day culinary celebration.

Restaurants, though, have been prepping for months — planning menus, ordering supplies to accommodate a big influx of diners, and simply getting excited to welcome new and returning customers during the week-and-a-half-long event.

Also behind the scenes are Inlander photographers, writers, sales reps, designers, delivery drivers and Restaurant Week’s many partner organizations who have also been preparing for weeks to ensure yet another deliciously successful event.

For diners, now that this guide is in your hands, the rest is easy. Meet two of this year’s hard-working chefs and one restaurateur; check out some menu highlights to suit a variety of tastes; learn about this year’s charity partners, Big Table and CDAIDE; and preview the offerings from 2024 Drink Local partner Maryhill Winery.

Of course, more than 125 flavorful, three-course menus are also now revealed, so start planning your next culinary adventure. 

MENU MUST-TRIES: PLANT POWER 16 MENU MUST-TRIES: A SWEET FINALE 17 MEET THE OWNER: NAOMI BOUTZ 18 FRESH NEW FLAVORS 20 EVENTS: SERVING UP FUN 22

MENUS FOR ALL RESTAURANTS START ON PAGE 26

MENUS AVAILABLE ONLINE

Search by restaurant, neighborhood, cuisine and price at InlanderRestaurantWeek.com

RESTAURANT WEEK

thank you to our sponsors

In Support of:

INLANDER RESTAURANT WEEK 2024 3

INLANDER RESTAURANT WEEK 2024

HOW IT WORKS READY

See which menus call to you! All of the three-course menus are included in this guide. You can also search for restaurants by price, neighborhood and cuisine on InlanderRestaurantWeek.com.

SET

Each restaurant’s three-course menu is priced at either $25, $35 or $45. Some restaurants may offer add-ons or upgrades on their menu for a clearly marked price.

Whiskey Crusted Smoked Pork Ribs from Purgatory

Check the menu to see if the restaurant you’ve chosen takes reservations. If they do, make one. Reservations can fill up quickly during Restaurant Week.

GIVE BACK

We’ve made it easy to support Big Table and CDAIDE when you eat out during Inlander Restaurant Week. Look for the QR codes on every three-course menu. Big Table and CDAIDE provide care for hospitality workers in crisis, assisting with everything from medical and dental care to energy bills.

GO

You already know the price of your meal, but tax and tip aren’t included in that set price. Don’t forget to tip your server well!

DRINK UP

Local just tastes better! So look for the local wine, beer, cider, spirits, seltzer and coffee highlighted on every single menu.

DOUBLE YOUR DONATION

Donations made to Big Table and CDAIDE during Inlander Restaurant Week will be matched by the Avista Foundation. Donations will be matched dollar for dollar up to $10,000.

MAKING SENSE OF THE MENUS GF/GFA/V/V+

HOURS

RESERVATIONS

DRINK LOCAL

There are more vegan, vegetarian and gluten-free options on the menus this year than ever before. Here’s how to read the menus: GF means the dish is gluten-free. GFA means substitutions are available to make it gluten-free. V stands for vegetarian, while V+ means the item is vegan and entirely plant-based.

Not all restaurants take reservations, but if they do, you’ll see “reservations recommended” in red at the bottom of the restaurant’s menu. If you don’t see reservations recommended, then assume this restaurant seats guests on a first come, first served basis.

4 FEBRUARY 22 - MARCH 2, 2024

While Inlander Restaurant Week is primarily a dinner event, some restaurants are offering their menus at lunch, too. The hours listed on the menus in this guide outline when the restaurants are serving the three-course menu. You’ll also find a list of all the menus serving their Restaurant Week menu at lunch on InlanderRestaurantWeek.com.

Inlander Restaurant Week is all about celebrating the incredible chefs and restaurants in our area. It’s also about bringing attention to the incredible beer, cider, wine, spirits and more made right here at home. Look for Drink Local specials on every single Restaurant Week menu. Cheers!

INLANDER RESTAURANT WEEK 2024 5

INLANDER RESTAURANT WEEK 2024

A Big Table gathering in the Historic Davenport in 2023.

MAKING OTHERS SMILE W

BIG TABLE AND CDAIDE HELP SERVE THOSE WHO SERVE US

hile most people rushed to take their masks off after (or before) COVID cases started going down, Anastasios Rouvas kept his on.

He wasn’t sick, or vulnerable, or particularly scared of the virus. The bartender just didn’t want people to see his teeth. Between spending time unhoused, using drugs and getting his face kicked in, most of Rouvas’ teeth were broken and the rest were missing.

“Thank God for the pandemic, because at work I just wore a mask,” Rouvas says.

When face coverings were prevalent, Rouvas could provide the warm service he loved to give.

But when masks started coming off, he didn’t know what to do. He had been dealing with the pain for a few years, since the food industry often doesn’t provide health insurance and the significant surgery required was beyond what he could afford.

“You’re not gonna get rich as a server and bartender,” he says. “We’re prideful people, or at least I am. Who are you gonna ask help from?”

A friend and coworker secretly told Big Table about Rouvas’ needs. Big Table is a nonprofit dedicated to filling the needs of industry workers in the food and beverage industry in Spokane since 2009, and more recently expanding to Pullman, Colfax and Moscow. It also has branches in other cities: Nashville, San Diego, Portland and Colorado Springs.

The organization was also instrumental in men-

6 FEBRUARY 22 - MARCH 2, 2024

toring CDAIDE, a similar organization focused on serving industry workers in North Idaho. Based on Christian values, each organization hopes to provide a safety net for workers who often don’t receive traditional benefits and are often on the edge of an emergency. Big Table also organizes free communal dinners for industry workers to come eat, be cared for and meet one another, no strings attached.

During Inlander Restaurant Week, QR codes on menus allow diners to easily donate to Big Table and CDAIDE and to give back to the people who are working hard to serve others. This year, the Avista Foundation is matching donations to Big Table and CDAIDE up to $10,000.

W

hen Big Table contacted Rouvas last year, it offered to pay not only for the operation to remove his broken teeth, but for getting dentures, too.

“The people of Big Table are understanding, compassionate and nonjudgmental people,” Rouvas says. “The dentist, Dr. Love in the Spokane Valley, did a great job.”

In 2023, Big Table directly supported 374 peo-

ple. If you include an average of two other family members also impacted by these benefits, that’s over 1,000 lives improved in a single year. But with about 19,000 people involved in the region’s food and beverage scene, the work of Big Table and CDAIDE is never done.

Rouvas says no one can even tell he has dentures, and he’s regaining the confidence he lost in years past.

He’s hoping to open his own Greek restaurant someday, and is keeping his eye out for properties in his price range in Spokane or his hometown, Seattle.

Rouvas’ first name, Anastasios, is Greek for “resurrection.”

“It’s a dedication to the resurrection of Christ,” he says.

Has rebirth been a poetic theme in his life?

“Hopefully, once I get to where I wanna be, absolutely,” he says. “Life hasn’t cut me down yet.”

Until he finds his own spot, Rouvas is helping spread smiles around Spokane, in part thanks to the help he had from Big Table to recreate his own.

“It’s not the most glamorous, but I just love the industry. I love the hustle and bustle,” Rouvas says.“I get to make people’s day. I get to spread a little bit of joy and love in the world.”

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INLANDER RESTAURANT WEEK 2024

B

orn in India, Deepika “DD” Dhawan started cooking at the age of 14, but it wasn’t until she followed her husband, Manoj Kumar, to the U.S. about 15 years ago that she was able to realize her dream of becoming chef-owner of an Indian restaurant. Now, the successful duo has restaurants in Wenatchee, Spokane, Post Falls and Moscow, and for the first time they’ll be participating in Inlander Restaurant Week (at three locations) to encourage people to come try their cuisine.

RESTAURANT WEEK: When and why did you choose to become a chef ?

DHAWAN: My dad is the one who is my inspiration. He’s a foodie. But my husband, he was a [restaurant] manager when I got married to him… so it’s teamwork.

What is your culinary philosophy?

I love to take, you know, the challenges. When I was little, I used to just open the fridge and whatever [was] in the cupboards, I just pick up and create the dishes. Twists and turns, I love to do that. Play with spices. And I love to take some challenges. We have so many customers, they come with so many allergies. I remember one of them, my favorite actually, she does not eat anything — literally, no onions, no bell peppers, nothing like those things. It’s a challenge for me if you don’t have dairy also. I made one dish for her … the shrimp with a coconut base. I have my own spices, which she’s OK with. But no salt, she [didn’t] want turmeric, she [didn’t] want pepper. So I just made it by myself with the whole spices, fresh ones, smoky flavor, grounded with coconut milk.

Did any celebrity chefs inspire you?

When I was little, like when I was 8 years old, there was a TV show running called Sanjeev Kapoor Kitchen. Whenever I saw him and the live cooking he does there, that’s how I actually [got] thinking, ‘I want to be one day like this.’ He’s a very popular Indian chef. Everybody knows him.

MEET YOUR CHEF

DEEPIKA DHAWAN

KARMA AND INDIA HOUSE’S CHEF-OWNER ENCOURAGES DINERS TO TRY AUTHENTIC INDIAN CUISINE

What are you most looking forward to during Inlander Restaurant Week?

I’m coming with new dishes and more modern style and authentic texture.

I come with my street food, which is very popular. [Also something] that’s more traditional, whenever our guests are coming, our first thing to make, you serve them first chai. [Editor’s note: Karma and India House’s three participating locations are serving complimentary chai tea to guests who come for the Inlander Restaurant Week menu.]

Is there a dish on your menu you think people might not have tried before?

I’m coming with a south Indian style rice pudding, which is called payasam.

You can find this only in the south side, not in the north side of India, and here nobody makes it. That comes with coconut milk, jaggery, cardamom, pistachios.

Who are your culinary heroes or biggest influences?

It’s my husband. Because he’s the one who decided ‘If you want to be cooking as a passion and you want to go into [the] industry, I’ll help you.’ Me and him and my family, we are working like a team. 

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INLANDER RESTAURANT WEEK 2024 continual support from local diners. Despite unprecedented challenges in the last 10 years, Spokane County added about 80 restaurants that are still operating today, almost a 10% increase from 2014.

“It’s always sad to see long-standing restaurants go away,” Everhart says. “But at the same time, I think [Spokane] is becoming somewhat of a foodie town, and the community supports restaurants in the area, especially locally owned and operated.”

Not that any restaurant owner is sitting in the lap of luxury. According to Anton, the average yearly revenue of a Spokane restaurant is $1.2 million. If an owner is taking home a 3-4% profit, which is the national average, that’s a salary of less than $50,000 a year.

But Everhart and Alverson say that profit margins in Washington are even slimmer. Alverson and his wife live off tips from hosting and bartending themselves, plus a part-time social media job.

“My wife and I work here six days a week, and we have never once taken a paycheck,” he says. “My main goal is to keep our employees employed.”

R

Stylus Wine Bar’s Croque Monsieur

THE TABLE IS SET

estaurants are all Krista Spencer French has ever known, operating her first restaurant as a high school senior. Today she’s sommelier and co-owner of STYLUS WINE & VINYL BAR in Coeur d’Alene. It’s a new experience for North Idaho, and not one that everyone understands at first. But she and her husband, Robby, hope education and exposure can help their home grow into a place that embraces change.

“We’re pushing the limits a little bit,” she says.

“We’re really trying to build this wine culture here — just continuing to show the other parts of the country that we can make good food and give great

INLAND NORTHWEST RESTAURANTS NEED COMMUNITY SUPPORT TO CREATE UNIQUE, LOCAL EXPERIENCES

I

t’s been over a decade since the first Inlander Restaurant Week. What started as a group of 53 restaurants has over the years more than doubled in size and effort: more than 125 restaurants offering three-course dinners at three fixed prices ($25, $35 and $45).

In those 10 years, six local chefs were considered for James Beard awards, and realtors advertised Spokane as a top new food destination. Yet minimum wage in Washington is increasing, experienced labor is scarce, and the hospitality sector is still reeling from the worst threat to indoor dining in recent history.

A lot has changed since 2013. But while the Inland Northwest emerges as a creative and resilient scene on the national level, it fights to remain stubbornly local. Competing chefs are also comrades.

Industry workers take care of one another. And many community members focus on giving their support to independent restaurants instead of national franchises. It’s the support that independent creatives desperately need.

B

ack in 1956, the Lehnertz brothers left Texas, headed north and opened a barbecue joint in Spokane. Almost 70 years later, Erin Everhart is an operator and owner of not one but two LONGHORN BBQ locations, in

10 FEBRUARY 22 - MARCH 2, 2024

Airway Heights and Spokane Valley. Although owners changed and decades went, the spirit of the business stayed the same.

“Once you become part of a community, the community takes care of you,” Everhart says.

Almost 900 restaurants operate in Spokane County, with over 540 in downtown Spokane alone, according to the Washington Hospitality Association (WHA). Many are independently owned and operated by people who are dedicated to their home.

Mike Alverson, owner of REMEDY KITCHEN AND TAVERN on the South Hill, lives just down the street from his business.

“We’re all part of the fabric of this community,” Alverson says.

Although the regional food industry employs about 19,000 people, insiders and outsiders alike note how close the camaraderie is.

“Spokane has this unique thing that almost no other industry has, which is this sense of community among the operators,” says Anthony Anton, president of the Washington Hospitality Association.

“If two operators [were] across the street in Spokane and one of them got shorted lunch rolls, the one across the street would instantly say, ‘Here, take mine.’”

That communal support has helped independent restaurateurs survive in a risky industry, plus

Stylus is serving this Apple Tarte Normande for dessert. service and we have standards, too.”

Stylus is participating in Inlander Restaurant Week for the first time this year. Its owners hope to connect with more people who have similar visions for the restaurant scene in the Inland Northwest — connected to its roots, but receptive to new ideas.

Maybe you’ll visit a new local chef this Restaurant Week. If you do, pay attention to how hard your servers, cooks and bussers are working to create this unique experience of high-quality dining in the company of neighbors and friends. Don’t be afraid to try new things, and be patient. Be a part of helping make the growing culinary scene a good experience for everyone.

“It’s a hard team of individuals in this world that are always pushing forward with new concepts,” says Robby French. “That’s what keeps it exciting and unique.” 

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DRINK PARTNER

THE PERFECT POUR FIVE AWARD-WINNING MARYHILL WINES TO WATCH FOR ON RESTAURANT WEEK MENUS

12 FEBRUARY 22 - MARCH 2, 2024

Without hesitation, Craig Leuthold named Maryhill’s albariño as his favorite wine: “I consider it red in white’s clothing. It’s rich and full bodied and complex like a red, but it has a nice, dry, crisp finish like a white wine.”

He adds that because of its depth and complexity, the albariño is really food-friendly, as it pairs well with a broad range of cuisine styles.

AWARDS Platinum (93 points): Great Northwest Wine Platinum Awards Double Gold (92 points): San Francisco International Wine Competition Gold (92 points): Seattle Wine Awards

I

nlander Restaurant Week is all about choices. From carefully selecting the right restaurant with its unique ambiance and culinary flair, to navigating the options within three courses. The art of choosing the perfect wine becomes the final stroke to elevate any meal.

To help guide you to a perfect pour, we leaned on the experts at Maryhill Winery for some recommendations. Maryhill has received the most Platinum Awards (the highest award) from the discerning judges at Great Northwest Wine than any other winery in the Northwest. In fact, they are the first producer to record 100 Platinum Award winners in the 23-year history of judging. In addition, winemaker Richard Batchelor has three times earned the Winemaker of the Year Award at the Indy International Wine Competition. Maryhill was named MVP (most valuable producer) in 2022 at the Seattle Wine Awards.

These accolades speak volumes about the dedication and expertise infused into each bottle of Maryhill wine, and are also a testament to the quality of wine being produced in Washington. Maryhill visionary Craig Leuthold credits the state’s exceptional growing conditions.

“When we first started, there were only 125 wineries in Washington state.

Now there are more than a thousand,” he explains. “I think that speaks volumes about what the world has thought about Washington as a place to grow grapes and make wine.”

Ready to pair some exceptional wine with outstanding cuisine? Look for these Maryhill award-winners on Inlander Restaurant Week menus. 

2021 ALBARIÑO, PROPRIETOR’S RESERVE

2021 WINEMAKER’S RED

2021 was an unusual growing season, marked by record heat, but winemakers and growers discovered the overall quality of the fruit to be fantastic, with great flavor and concentration.

This red blend offers warm fruit pie aromas — think blackberry, cherry and baking spice with hints of chocolate and herbs with a chewy, rich tannin in the finish.

AWARDS Double Gold: Great Northwest Wine Platinum Awards Best of Class (94 points): Great Northwest Invitational Wine Competition

2019 ZINFANDEL

Maryhill earned its first Platinum award back in 2004 for a Zinfandel, and has since continued to produce award winning zinfandels beloved for their smooth mouthfeel. This vintage was Maryhill’s top wine at the Great Northwest Wine awards — a double platinum scoring 97 points. That means all of the judges rated the wine exceptional. Taste ripe black currant and cherries on the palate with a hint of tobacco and a rich tanning finish.

AWARDS Double Platinum (97 points): Great Northwest Wine Platinum Awards Double Gold (96 points): Great Northwest Invitational Wine Competition Gold: Cascadia International Wine Competition

2019 CABERNET SAUVIGNON, PROPRIETOR’S RESERVE

Maryhill’s Leuthold is an “unabashed cab guy” and Maryhill’s 2019 Proprietor’s Reserve remains one of his all-time favorites.

Tasting notes include ripe cherry, chocolate, blackberries, a hint of anise, and fresh floral notes with a hint of wood and a bold aftertaste. Leuthold describes it as a wonderful reflection of what cabernet can taste like in Washington state.

AWARDS Double Gold: Great Northwest Wine Platinum Awards Double Gold (94 points): Seattle Wine Awards Gold: Great Northwest Invitational Wine Competition

2020 WINEMAKER’S WHITE

Maryhill’s Winemaker’s White is a delicious blend of sauvignon blanc, viognier, semillon, albariño and pinot gris that’s fermented in stainless steel tanks with French oak staves. It boasts peach, honeydew and a hint of pear blossom. The same lush fruits are on the palate layers of apricot and vanilla and finish with a hint of baking spice and crisp acidity.

AWARDS Gold: Sip Magazine Best of the Northwest Gold: Great Northwest Wine Platinum Awards

DELICIOUS is downtown

Discover the unique and quality dining experiences offered by downtown Spokane’s diverse range of fine restaurants. Each providing a distinctive blend of flavors and exceptional service.

because spokane is downtown explore downtown at downtownspokane.org

GreatOutdoorsCF

INLANDER RESTAURANT WEEK 2024 13

INLANDER RESTAURANT WEEK 2024

Celebrate Restaurant Week!

Taste with us before you head to dinner

MEET YOUR CHEF

February 23rd 3-6:30pm Washington Wines with Cody $10 February 24th 2-4:30pm Hard Row to Hoe Vineyards with Julian $10 March 1st 3-6:30 First Friday! Wine of the Month Club Selections $10 March 2nd 2-4:30 Drop in Saturday Wine Tasting with Brianne $10

AVONT GRANT

A

DRY FLY DISTILLING’S CHEF INFUSES INNOVATIVE IDEAS AND LOVE INTO HIS DISHES

vont Grant grew up cooking with his mother and grandmother, and learning from culinary legends who showcased worldwide cuisines on TV. Grant enjoys experimenting with different ingredients and cooking techniques, striving to serve diners food that looks aesthetically pleasing and broadens their horizons.

RESTAURANT WEEK: When and why did you choose to become a chef ?

GRANT: I’ve been cooking since I was 9 years old. I was born in Chicago, and my parents were separated, so I lived with my mom and then I would live with my grandma, and so I was always in the kitchen cooking with those two.

What’s your culinary philosophy?

Never cook when you’re angry. You’ve always got to put love in your food.

How do you challenge yourself to stay creative?

I like to pick new ingredients — ingredients that I’ve never worked with before, and then challenge myself to create new dishes from those ingredients in a different technical way.

Our doors are open!

Tues-Fri 10am-6pm, Sat 10am-5pm

222 S. Washington St, Spokane 509.838.1229 vinowine.com 14 FEBRUARY 22 - MARCH 2, 2024

What are some of the biggest challenges the restaurant industry is currently facing?

The lack of staff is one problem I have right now. It’s hard to find people to work in the kitchen these days. Me and my staff are a skeleton crew, so we’re putting in a lot of hours, and it kind of drains you a little bit. I try to take the brunt of those hours to make sure my staff have days off with their families because they have families outside the workplace.

And as chefs, cooks, kitchen leaders, kitchen managers, we have to make sure that we understand the fact that these kids have families outside of the workplace. If they’re not happy, I don’t want them on the line. I don’t want to put that type of energy out, so yeah, trying to get these guys time off.

Who are your culinary heroes?

I don’t mean to sound cliche or cheesy, but I’d say my grandmother. She would take nothing and make something out of it. A little bit of this, a little bit of that was her motto in the kitchen. We grew up poor, so we didn’t have much. So I think she would be my culinary hero. But outside of that, I grew up watching Emeril Lagasse. It just opened my eyes to different cuisines, watching him travel, so I guess he would be my second.

What are you most looking forward to this Restaurant Week?

I’m looking forward to sharing an experience with people and keeping the staff motivated. I’m really excited because this year I’m going to try to get out and try some other restaurants, because last year I wasn’t able to because it’s just so busy. So hopefully with scheduling I can squeeze out of the kitchen for maybe a bite to eat at a different restaurant.

What’s your favorite thing on Dry Fly’s menu?

I’m doing a tiramisu for dessert. It’s been some years since I’ve done it, but I’m really looking forward to making that again. It’s going to be nice. And I’m doing a blackened trout over wilted spinach and garlic mashed Yukons. It sounds kind of weird, but it’s gonna work out together, those flavors.

I’m really excited about that.

What advice do you have for diners?

Be patient. The first part of the week, the staff’s getting used to a new menu. Food might not come out as fast as you want.

You’ve got to understand that during that first part of the week, a lot of people are out, some take reservations, some don’t. So just be patient when dining, and try to enjoy the experience that’s been created.

THIRTY WORKS YOU’VE NEVER SEEN FROM THE ARTIST WHO TRANSCENDED THE BULLSHIT.

FEBRUARY 3 — JUNE 2, 2024

CAMERA READY

INLANDER RESTAURANT WEEK 2024 15

INLANDER RESTAURANT WEEK 2024

Cascadia Public House’s Fried Avocado Tacos

DINE TOGETHER TRAIN TOGETHER SUNDAY, MAY 5

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MENU MUST-TRIES

PLANT POWER VEGGIE, VEGAN AND GLUTEN-FREE OPTIONS THAT ANY OMNIVORE WOULD LOVE

M

aybe you made a resolution to eat more plants this year, or you’ve discovered how much better you feel without so much wheat. That’s no reason to keep you away from your favorite restaurants! Restrictions often foster creativity, and that’s certainly on display on menus across the region. Whether you’re a seasoned vegan or new on the gluten-free scene, Inlander Restaurant Week chefs have dishes for any palate and preference this year.

For plant lovers, the menu at RÜT BAR & KITCHEN is vegan year-round, and this year’s fixed menu includes a “beef” bulgogi bowl with daikon and kimchi, or the RÜT Burger with a Beyond Beef patty on a pretzel bun. CASCADIA PUBLIC HOUSE is offering fried avocado tacos with house-made mango pico de gallo and sweet chili aioli.

Or, try BARK, A RESCUE PUB’s veggie Wellington, a riff on the classic that features tofu, butternut squash, mushrooms and a totally vegetarian gravy.

Cold months mean gorgeous brassicas and squash, and regional chefs are taking advantage. BARDENAY RESTAURANT & DISTILLERY in Coeur d’Alene has enchiladas filled with butternut squash, plus

buffalo cauliflower tacos that can be made gluten-free. UPRISE BREWING CO. is also featuring its jerk cauliflower with dill ranch, which is popular among chicken wing aficionados and longtime vegetarians alike.

Or, if you’re looking for something slurpy, carbolicious and comforting, tuck into fettuccine with marsala-braised shiitake mushrooms at LORÈN, or a cozy bowl of pumpkin mac and cheese at RUINS. The herb roasted veggie bucatini at OSPREY RESTAURANT & BAR features eggplant, zucchini and broccolini in a creamy basil pesto. With oodles of noodles and roasty toasty veg, you won’t miss the Bolognese for a second.

Looking for something without wheat?

The Mellow Yellow tofu bowl at KASA is vegan, gluten-free, and packed with a rainbow of flavors from pickled daikon and carrots, charred green onions, and red chili oil.

They’re also offering a hummus appetizer that’s drizzled in hot honey and gluten-free upon request. Other delightful, glutenless options include the Dijon chicken or crispy calamari at SOUTH HILL GRILL, or the smash tacos at SHELBY’S BURGERS, where lacy patties are smashed between yellow corn shells instead of buns! 

Handcrafted, Locally Sourced Burgers

Watch for more Menu Must-Tries in the Menu section of this Guide.

MENU MUST-TRIES

A SWEET FINALE DON’T FORGET ABOUT DESSERT! HERE’S A SAMPLING OF THE MANY SUGAR-FILLED TREATS TO BE FOUND

W

hile many diners are bound to be stuffed full by the end of course two, it’s not fair to sideline dessert as a mere afterthought. Sweet tooths especially should be on the lookout for creamy, chocolatey and fruity treats to end their meal on a high note.

Let’s start with the best: chocolate. At THE BLACK PEARL CASINO in Spokane Valley, the piping hot chocolate lava cake topped with whipped cream and chocolate sauce is a decadent way to cap the meal.

MAX AT MIRABEAU also has chocolate lovers in mind with its aptly named “Chocolate, Chocolate, Chocolate Torte.” White chocolate isn’t to be left out, however, as TWIGS BISTRO & MARTINI BAR’s white chocolate huckleberry panna cotta, topped with caramel sauce, would like to remind diners.

Some desserts go all out, like the skillet cookie at DOCKSIDE. An English toffee cookie inside a mini-skillet is topped with vanilla ice cream, Hershey’s chocolate, whipped cream, candied pecans and chocolate bark.

We can also almost guarantee that INLAND PACIFIC KITCHEN’s desserts, including the

“Freak Show” — corn gelato, butterscotch, popcorn crumble, maldon salt flakes — will be plated so beautifully you may just feel a little bit bad about digging in. (Don’t.)

International delights help close out the meal at several participating spots, including the German-inspired DAS STEIN HAUS, which is serving traditional Black Forest cake. At THE MANGO TREE’s five regional locations, diners can sample cinnamon and sugar-dusted naan bread for their final course.

Although it’s the middle of winter, fruitbased desserts make a big appearance on menus this year, like peach shortcake at THE FLYING GOAT and the eponymous Lou’s huckleberry cobbler at SWEET LOU’S RESTAURANT & TAP HOUSE. At SOUTH PERRY LANTERN, diners can enjoy an apple fritter and even add a glass of ice-cold milk on the side. Blueberry cobbler, meanwhile, is on the dessert menu at COLLECTIVE KITCHEN in Coeur d’Alene, and THE PURGATORY CRAFT BEER & WHISKEY makes theirs with bourbon-flambéed peaches. 

200 N 4th St. Coeur d’Alene, ID (208) 292-4147

Experience The Culinary Stone before Inlander Restaurant Week!

Visit the 5,500 square foot culinary retail space with a gourmet Marketplace and stay for a delectable sip Wine and Craft Beer by the Glass Wine Cocktails Wine Flights Treat yourself to a Small Plate with premium charcuterie and artisanal cheese ahead of your reservation in the Riverstone Neighborhood in Coeur d’Alene.

Dockside’s Ooey Gooey Skillet Cookie CDA RESORT PHOTO

SCAN TO LEARN MORE 2129 N MAIN STREET IN RIVERSTONE, COEUR D’ALENE, ID | 208.277.4116 MON- SAT 8AM-7PM | SUN 10AM-4PM | CULINARYSTONE.COM

INLANDER RESTAURANT WEEK 2024 17

INLANDER RESTAURANT WEEK 2024

do more with less resources just like a lot of other businesses and industries. I would say our suppliers — whether it’s food, beer, wine, restaurant supplies, the warehouses are really struggling with staffing and well-trained staff. It really sucks a lot of resources from a small business owner dealing with it; getting shorted, getting the wrong product — it happens every week. We’re getting better at coordinating so it’s not me going to the chef store five times a week, but that’s a new thing, where you’re spending more time getting product in.

MEET THE OWNER

NAOMI BOUTZ

I

THE OWNER OF VINE & OLIVE AND VICINO PIZZA REFLECTS ON WHY SHE’S STAYED IN THE INDUSTRY

n 2018, Naomi Boutz left her job as general manager and wine steward at The Cellar, a popular downtown Coeur d’Alene restaurant, to launch her own dining venture in the city’s emerging live-work complex known as the Village at Riverstone. Two years after opening Vine & Olive Eatery and Wine Bar, she opened Vicino Pizza.

Throughout Inlander Restaurant Week, Boutz’s eateries have become a go-to destination for diners from North Idaho, Spokane and beyond.

RESTAURANT WEEK: How did you get into the restaurant industry?

BOUTZ: I started serving in ’06. I was a single mom, had two little kids, and I had to start working parttime again and so [serving] just worked around my schedule of going to school full time and being a

mom. And then I got my bachelor’s in business and always thought I would go on to get a “real” job.

And every time I thought about getting out of restaurants, I just felt like I couldn’t breathe. I could not see myself doing anything that did not revolve around food and wine.

What is it about the industry that appeals to you?

Food and wine have this unique ability to connect us and create experiences that turn into memories, and it’s unique to any other medium. I love that connection and getting to create that connection.

What are some of the biggest challenges the restaurant industry is currently facing?

Well, I think now more than ever we’re trying to

How do you challenge yourself to stay creative and upbeat as a restaurant owner?

You know, people who are in the hospitality industry, whether it’s back-of-the-house or front-of-thehouse, they want to work with an owner who works side-by-side with them. Our ability to retain employees is because they know I’m not above going back and washing dishes if we’re in the weeds and short in the back. And it just creates this different culture. And people want to be a part of that.

When you’re dining out, what kinds of places do you look for?

I’m always looking for something that’s unique and not expected. When I’m talking with my chefs and I’m giving my chefs direction, I’m always telling them, “I don’t want anything expected.” It doesn’t mean it can’t be a classic; I want something unexpected in there. And that’s what I want to do in my restaurants — I want to help customers branch out and explore.

What’s something diners can look forward to on your Restaurant Week menus?

I’m really excited about the ricotta gnudi [a gnocchi-like dumpling] with sage, brown, butter, spinach and pecorino. You know, homemade pasta is so special. And of course the braised rabbit — it’s going to have mushrooms and tomato, and it’s going to be served over a mascarpone, a parsnip puree — ’cause it’s such a comfort food.

What are you most looking forward to?

Well, I love the camaraderie. It just symbolizes this camaraderie amongst restaurants and chefs. And I love that it gives us a reason to celebrate local restaurants. 

s are made.

Clinkerdagger, where great memorie

Celebrating 50 years of serving Spokane!

W. 621 Mallon St | 509.328.5965 | clinkerdagger.com

18 FEBRUARY 22 - MARCH 2, 2024

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2021

232 W Sprague Ave. INLANDER RESTAURANT WEEK 2024 19

INLANDER RESTAURANT WEEK 2024

Lumberbeard Brewing’s Dill Chicken Wings

FRESH FACES & FLAVORS

Locally owned and operated Gastropub with great food, great drinks, and great people.

MORE THAN TWO-DOZEN RESTAURANTS ARE NEW TO INLANDER RESTAURANT WEEK IN 2024

I

t goes without saying that one of diners’ favorite things about Inlander Restaurant Week is the chance to check out restaurants they’ve never been to before. By design, each participating eatery’s fixed-price, three-course menu aims to offer a diverse overview of its culinary focus, which means if you go with a group there may be even more chances to sample a variety of dishes.

In 2024, several newly opened restaurants have signed on to participate for the first time, ranging from craft breweries to fine dining. Several eateries are also coming back this year after a hiatus, and thus are considered “new,” too. Even more, several newcomers on this year’s list are bringing multiple regional locations on board. The hardest part is simply deciding exactly where to go.

CHOWDERHEAD

Join us for Restaurant Week 3 courses $25 6314 N Ash Street • Spokane • (509)321-7051

20 FEBRUARY 22 - MARCH 2, 2024

Since opening in spring 2022, chef Travis Tveit’s cozy soup-and-sandwich shop on the corner of Monroe Street and Mallon Avenue near the Spokane County Courthouse has become a popular spot for hearty eats served all day. Clam, smoked salmon and elote corn chowder are menu main-

stays, of course, and they’re featured as diners’ first-course choices this year. Paired with a hearty sandwich (choose the cheesesteak or pork banh mi) or creamy, vegetarian mushroom stroganoff, the full meal (including dessert) is a cold-weather, comfort-food flavor parade. While Chowderhead is open from the morning, its Restaurant Week menu ($25) is served just for dinner, from 4 to 8 pm.

IRON, WOOD & ICE URBAN KITCHEN BAR

The green may be closed for the season, but that doesn’t mean you can’t take a trip to the Club at Prairie Falls in Post Falls. Go for the tasty gastropub-style food at Iron, Wood & Ice Urban Kitchen & Bar located inside the clubhouse, and consider staying to take advantage of many other amenities.

The restaurant’s $35 menu, served for lunch and dinner, boasts a variety of elevated pub fare like Brussels sprout chips, a vegetarian penne pasta, and a half-pound of barbecue pork ribs. Diners can make it a whole event by booking time at the spa and virtual golf simulators or grabbing tickets to a special comedy night on Saturday, Feb. 24. Even stay overnight in one of the club’s 17 rooms.

LEBANON RESTAURANT & CAFE

To countless diners’ delight, the Inland Northwest has seen noteworthy growth this past year in the number of restaurants serving authentically prepared food from cultures around the world. One of those spots is Lebanon Restaurant & Cafe, which owner Saif Alazrai and family opened on the lower South Hill in late 2021.

The family also more recently opened a new Lebanese grocery store in North Spokane, allowing home cooks to access hard-to-find, fresh ingredients ranging from whole spices to Halal meats. For Restaurant Week, Lebanon’s $35 lunch-and-dinner menu offers familiar fare like gyros and shawarma, and introduces more traditional dishes like a sweet rice pudding flavored with orange water, plus much more.

LORÉN SOCIAL CLUB

Tucked at the end of a long hallway in the basement of the century-old Papillon building just north of Riverfront Park, the chic yet cozy Lorén bistro from chef and restaurateur Juli Norris beckons diners beyond its purple velvet curtain. Debuting late last year, the Frenchinspired Lorén is predicted to be a popular spot for Restaurant Week, so don’t wait to make reservations.

The $45 dinner-only menu from executive chef Tyler Gardner features a selection of elevated bistro fare that includes several items off Lorén’s current winter menu, such as the popular Lorén burger and vegetarian marsala-braised mushroom fettuccine.

LUMBERBEARD BREWING

Many craft breweries with full-service kitchens are part of Inlander Restaurant Week this year, meaning newcomer Lumberbeard, located on the east end of downtown Spokane, is in great company. And what better place to be among your own good company than the casual, friendly environment of a local brewpub, enjoying (and sharing) pretzel bites with beer cheese, dill pickle chicken wings and pints of freshly brewed craft beer. Lumberbeard’s $35 dinner-only menu boasts all this and more. Even if you can’t make it there during Restaurant Week, Lumberbeard — which just celebrated its fourth anniversary in January — is making appearances on several other restaurants’ menus this year as a featured Drink Local brew.

THE MANGO TREE

There are more options for international eats than ever during Inlander Restaurant Week 2024, and that’s partly thanks to this newcomer, which brings all five of its Inland Northwest locations (downtown Spokane, North Spokane, South Hill, Spokane Valley and Coeur d’Alene) into the fold. To keep things straightforward, the $25 menu is the same at each location, so simply head to the one closest to you for either lunch or dinner. Sample some of the traditionally prepared Indian dishes on the menu like aloo tiki, a savory fried veggie patty, or opt for something uniquely fusion, like the half-butter chicken poutine.

MARYHILL WINERY TASTING ROOM & BISTRO

Maryhill Winery’s Kendall Yards tasting room overlooking the scenic Spokane River gorge more recently brought back a full food menu that exceeds expectations one may have for what’s typically available at tasting rooms. The $45 Restaurant Week menu is served during both lunch and dinner, and Maryhill’s sommeliers have conveniently included wine pairing suggestions for each second-course entree. Maryhill’s award-winning wine is also incorporated into each of its decadent dessert choices, like the orange muscat rosemary pound cake. Perhaps best of all, though, is that the winery is serving a complimentary glass of its classic Malbec or Albariño with each meal.

UPRISE BREWING CO.

Tucked between Kendall Yards and West Central, Uprise Brewing Co.’s spacious (and kid friendly) taproom and brewery welcomes loyal followers and newcomers alike this Restaurant Week as a first-time participant.

Debuting in fall 2022, the brewery is showcasing many of its bestselling items on a $25 menu that’s available starting at 11 am each day. Among those are the pork taquitos, jerk cauliflower, smash burger and Nashville fried chicken sandwich. For dessert, if you’d rather skip the sweets, pick one of the dozen or so Uprise brews currently on tap. 

NEWLY PARTICIPATING RESTAURANTS IN 2024 24 Taps Burgers & Brews Anthony’s at Coeur d’Alene (returning) Boston’s Restaurant & Sports Bar The Burger Dock Chowderhead Cochinito Taqueria (Hayden) De Leon’s Tex Mex Grill (Coeur d’Alene) Iron, Wood & Ice Urban Kitchen Bar Karma / India House (three locations) Legends of Fire (returning) Lebanon Restaurant & Cafe Little Dragon Eatery Lorén Social Club The Lounge at Masselow’s (returning) Lumberbeard Brewing

MacDaddy’s River Park Square (new location) MacKenzie River Pizza, Grill & Pub (Coeur d’Alene) The Mango Tree (five locations) Maryhill Winery Tasting Room QQ Sushi & Kitchen Remedy Kitchen & Tavern (returning) Seasons of Coeur d’Alene (returning) Shelby’s Burgers Skewers South Hill Grill (returning) Stylus Wine and Vinyl Bar Sweet Lou’s Restaurant (Athol) South Perry Lantern (returning) Uprise Brewing Co. INLANDER RESTAURANT WEEK 2024 21

INLANDER RESTAURANT WEEK 2024

PRE-MEAL FUN NEED SOMETHING TO DO BEFORE OR AFTER YOUR THREE-COURSE MEAL? CHECK THESE OUT HAROLD BALAZS: LEAVING MARKS

Artist Harold Balazs’ impact on the art world is told through multiple sculptures residing in Spokane as well as this newly acquired collection of 30 sculptural pieces now on display at the MAC. Stroll through the show and see the focused selection of Balazs’ later works in sculpture, drawing and enamel before your dinner reservation. Open Tue-Sun from 10 am-5 pm through April 20, $7-$12, Northwest Museum of Arts & Culture, 2316 W. First Ave. northwestmuseum.org (509-456-3931)

SCENIC HOT COCOA CRUISES

Authentic Thai cuisine with a modern twist

If you find yourself dining at a Coeur d’Alene establishment during Restaurant Week, congratulations.

You’ve also found yourself a perfect excuse to take a breathtaking cruise around Lake Coeur d’Alene. Sip on decadent hot cocoas while taking in the beautiful nature that surrounds you. The hot cocoa bar is a child’s paradise, with delicious toppings and whipped cream at the ready. For adults, a selection of spiked drinks are available to purchase. Head out before dinner, perhaps followed by an afternoon strolling downtown Coeur d’Alene’s shops and galleries. Every Fri-Sun in February and March at 12:30 pm and 2:30 pm, $12.50-$17.50; kids 5 and under free, Coeur d’Alene Resort, cdacruises.com

REINALDO GIL ZAMBRANO: PULLING ROOTS

Local printmaker Reinaldo Gil Zambrano’s exhibition at the Northwest Museum of Arts & Culture features a large selection of relief prints exploring domestic rituals and social themes common to people across borders. Open Tue-Sun from 10 am-5 pm through April 20, $7-$12, Northwest Museum of Arts & Culture, 2316 W. First Ave. northwestmuseum.org (509-456-3931)

STOMP

STOMP is an explosive, energetic and unique experience for audiences of all ages. This eight-member troupe uses everything except traditional percussion instruments to create beats. They trade drums for garbage cans and use brooms to invigorate the audience as they combine music, dance and theatrical performance into one show that has thrilled audiences since 1991. Check out the show either before or after your Restaurant Week reservations; the First Interstate Center for the Arts is within walking distance of several participating restaurants.

Feb. 23-24; Fri-Sat at 7:30 pm, Sat also at 2 pm, $39.50-$69.50, First Interstate Center for the Arts. firstinterstatecenter.org

SPOKANE CHIEFS VS. REGINA PATS

509 290-5993 • 101 E Hastings Rd • Spokane WA 22 FEBRUARY 22 - MARCH 2, 2024

There’s never a dull moment at a Chiefs game. It doesn’t matter where you’re sitting, who you’re

cheering for or if you don’t like sports that much — hockey is nearly always entertaining to watch. And, if you’re lucky, maybe the Chiefs’ mascot, Boomer, will visit your section for a fun photo opportunity.

Promotions during this game include the Shriners Hospitals for Children School Night and the Boomer pillowcase giveaway. Fri, Feb. 23 at 7:05 pm, $13$32, Spokane Arena, 702 W. Mallon Ave. spokanechiefs.com (509-279-7000)

BLACK JACKET SYMPHONY: JOURNEY’S ESCAPE

When listening to an album, there are two schools of thought: Shuffle it or listen straight through. If you subscribe to the latter philosophy, check out this Black Jacket Symphony show for which the band plays the entirety of Journey’s classic album Escape. Featuring hits like “Who’s Crying Now” and, of course, “Don’t Stop Believin’,” this show will please any rock lover in your dinner party. Fri, March 1 at 8 pm, $35-$40, The Fox Theater, 1001 W. Sprague Ave. foxtheaterspokane.org (509-624-1200)

ITCHY KITTY

There’s nothing like dinner and a show — that’s especially true when the show in question involves the Spokane-based punk band Itchy Kitty. Since forming in 2013, the group has cemented themselves into the Spokane scene as a can’t-miss act. The band’s show at the District Bar is sure to be a riot, so head on in after dinner for a purr-fect end to your evening. Fri, March 1 at 9 pm, $10-$12, The District Bar, 3916 W. First Ave. sp.knittingfactory.com (509244-3279)

FIRST FRIDAY

Friday nights are full of possibilities for new adventures, and Spokane’s citywide First Friday event is packed full of new art by some of the most talented creatives in the community. Take a stroll around the downtown core, walk into local businesses and art galleries and discover new artists and old favorites alike. Check the Inlander’s online events page (Inlander.com/events) for a list of shows and locations.

Fri, March 1, most receptions from 5-8 pm, Free, Locations vary; event map at firstfridayspokane.org

THE COMEDY OF ERRORS

If you’re down for a true “dinner and a show” kind of night, the Spokane Civic Theatre’s production of Shakespeare’s The Comedy of Errors is the way to go. The show is about a set of twins who accidentally meet after being separated at birth. During their adventures, they meet another set of twins and hijinks ensue. The puns, wordplay and slapstick comedy in this play showcase a side of Shakespeare that you may not have seen before. March 1-10; Thu-Sat at 7:30 pm, Sun at 2 pm (Sat. March 9 at 2 pm), $15$28, Spokane Civic Theatre, 1020 N. Howard St. spokanecivictheatre.com 

TREAT YOURSELF TO DINNER & A SHOW. GET TICKETS AT TICKETSWEST.COM

Dancing with the Stars

American Ballet Theatre

Wednesday, March 13

Saturday, March 16

John Cleese & The Holy Grail

Hairball

Saturday, March 30

Sunday, April 28

INLANDER RESTAURANT WEEK 2024 23

EXPLORE 100+ RESTAURANTS Three Course Menus

Mediterranean Chicken from 1898

FEB 22 MAR 2

THROUGH

25 • $35 • $45

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AREA DIRECTORY Airway Heights East Pan Asian Cuisine at Northern Quest Resort & Casino Legends of Fire at Northern Quest Resort & Casino Longhorn Barbecue The Lounge at Masselow’s at Northern Quest Resort & Casino

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$35

57

Coeur d’Alene 315 Cuisine $45 Anthony’s Coeur d’Alene $45 Bardenay $35 Beverly’s Restaurant $45 The Burger Dock $25 The Cedars Floating Restaurant $45 Collective Kitchen $45 De Leon’s Tex-Mex Grill $25 Dockside Restaurant $35 Honey Eatery and Social Club $35 MacKenzie River Pizza, Grill & Pub $25 The Mango Tree Indian Kitchen + Tap House $25 Satay Bistro $45 Seasons of Coeur d’Alene $45 Stylus Wine and Vinyl Bar $35 Sweet Lou’s Restaurant & Tap House $35 Terraza Waterfront Grill $35 Thai Bamboo $35 Tito’s Italian Grill & Wine Shop $25 Vicino Pizza $25 Vine & Olive Eatery and Wine Bar $45

26 27 28 28 30 31 32 34 33 38 47 48 53 54 56 57 57 59 59 61 62

Downtown Spokane 24 Taps Burgers & Brews Anthony’s Spokane Falls Baba Bangkok Thai BARK, A Rescue Pub Chaps Chowderhead Clinkerdagger Cochinito Taqueria Dry Fly Distilling Durkin’s Liquor Bar Feast World Kitchen Gander & Ryegrass Gilded Unicorn Heritage Bar & Kitchen Hogwash Whiskey Den HUNT

26 27 28 27 28 31 31 32 32 34 35 35 36 36 37 37 38

Athol Sweet Lou’s Restaurant + Tap House

24 FEBRUARY 22 - MARCH 2, 2024

$25 $45 $35 $35 $35 $45 $25 $45 $25 $35 $45 $35 $35 $45 $35 $35 $45

Downtown Spokane cont. price Inland Pacific Kitchen $45 Iron Goat Brewing $35 Italian Kitchen $45 Kasa Restaurant & Taphouse $25 Lebanon Restaurant & Cafe $35 Lorèn Social Club $45 Lumberbeard Brewing $35 MacDaddy’s $25 The Mango Tree Indian Kitchen + Tap House $25 Maryhill Winery Tasting Room & Bistro $45 The Melting Pot Spokane $45 O’Doherty’s Irish Grille $35 Osprey Restaurant & Bar $35 Outsider $45 Palm Court Grill $45 Post St. Ale House $35 Prohibition Gastropub $35 Purgatory Craft Beer & Whiskey Bar $45 RUINS $45 Safari Room Fresh Grill & Bar $45 Shawn O’Donnell’s American Grill & Irish Pub $25 Skewers $25 Spencer’s for Steaks & Chops $45 Steam Plant Restaurant and Brew Pub $35 Steelhead Bar & Grille $35 TABLE 13 $35 Tavolàta $35 Twigs Bistro & Martini Bar $45 Victory Burger $25 Vieux Carre NOLA Kitchen $35 Wiley’s Downtown Bistro $45 Zona Blanca Ceviche Bar $45

page 38 38 39 41 42 43 44 44 48 45 47 48 49 49 49 49 50 50 51 53 54 54 55 56 56 56 57 60 61 62 62 62

Hayden Cochinito Taqueria Flame & Cork Wood Fired Pizza

$25 $35

32 35

Liberty Lake True Legends Grill

$25

60

$45 $25 $35

26 30 33

$25 $45 $25 $35 $35 $35

34 34 36 39 41 42

North Spokane 1898 Public House Cascadia Public House Das Stein Haus De Leon’s Taco & Bar North Division & GU District Downriver Grill The Flying Goat Karma Indian Cuisine Kismet Kuni’s Thai Cuisine

North Spokane cont. price Little Noodle $25 Mamma Mia’s Italian Restaurant & Catering $25 The Mango Tree Indian Kitchen + Tap House $25 Mustard Seed $35 QQ Sushi & Kitchen $35 The Screaming Yak $25 Thai Bamboo $35 Tomato Street $35 Twigs Bistro & Martini Bar $45 Uprise Brewing Co. $25 Post Falls India House Iron, Wood & Ice Urban Kitchen & Bar Republic Kitchen + Taphouse

page 43 45 48 48 50 53 59 59 60 60

$35 $35 $35

39 39 51

South Spokane Bangkok Thai $35 De Leon’s Taco & Bar $25 Francaise $45 India House $35 Latah Bistro $45 MacKenzie River Pizza, Grill & Pub $25 The Mango Tree Indian Kitchen + Tap House $25 Remedy Kitchen + Tavern $35 Republic Pi $25 Rüt Bar & Kitchen $35 Shelby’s Burgers $25 South Hill Grill $35 South Perry Lantern $45 Thai Bamboo $35 Twigs Bistro & Martini Bar $45

27 34 36 39 42 47 48 51 51 53 54 55 55 59 60

Spokane Valley Ambrosia Bistro & Wine Bar $45 Bangkok Thai $35 Black Pearl Casino & Restaurant $25 Boston’s Pizza Restaurant & Sports Bar $25 Longhorn Barbecue $25 The Mango Tree Indian Kitchen + Tap House $25 Max at Mirabeau $45 Twigs Bistro & Martini Bar $45

26 27 30 30 44 48 47 60

Worley Chinook Steak, Seafood, and Pasta at Coeur d’Alene Casino Little Dragon Eatery at Coeur d’Alene Casino Red Tail Bar & Grill at Coeur d’Alene Casino

$45

31

$25

43

$35

50

FIND YOUR NEW FAVORITE CUISINE DIRECTORY American 1898 Public House 24 Taps Burgers & Brews Black Pearl Casino & Restaurant Boston’s Restaurant & Sports Bar The Burger Dock Chaps Chowderhead Clinkerdagger Collective Kitchen Dockside Restaurant Downriver Grill Dry Fly Distilling Durkin’s Liquor Bar Gilded Unicorn Heritage Bar & Kitchen Honey Eatery and Social Club HUNT MacDaddy’s MacKenzie River Pizza, Grill & Pub Coeur d’Alene, South Osprey Restaurant & Bar Outsider Palm Court Grill Post St. Ale House Purgatory Craft Beer & Whiskey Bar Remedy Kitchen + Tavern Safari Room Bar & Grill The Screaming Yak Seasons of Coeur d’Alene Shelby’s Burgers Steamplant Restaurant and Brew Pub Sweet Lou’s Restaurant & Taphouse Athol, Coeur d’Alene True Legends Grill Twigs Bistro and Martini Bar Downtown, North, South, Valley Victory Burger Asian East Pan Asian Cuisine at Northern Quest Resort & Casino Little Dragon Eatery at Coeur d’Alene Casino Little Noodle Mustard Seed

price page $45 26 $25 26 $25 30 $25 30 $25 30 $45 31 $25 31 $45 32 $45 32 $35 33 $45 34 $35 34 $45 35 $45 36 $35 37 $35 38 $45 38 $25 44 $25 $35 $45 $45 $35 $45 $35 $45 $25 $45 $25 $35

47 49 49 49 49 50 51 53 53 54 54 56

$35 $25

57 60

$45 $25

60 61

$45 $25 $25 $35

35 43 43 48

Barbecue Longhorn Barbecue Airway Heights, Spokane Valley

$25

Bistro Ambrosia Bistro & Wine Bar Maryhill Winery Tasting Room & Bistro Satay Bistro

price page $45 26 $45 45 $45 53

44

Bistro cont.

South Perry Lantern Wiley’s Downtown Bistro

price page $45 55 $45 62

Eclectic 315 Cuisine Hogwash Whiskey Den Inland Pacific Kitchen Max at Mirabeau RUINS South Hill Grill

$45 $35 $45 $45 $45 $35

26 37 38 47 51 55

European Melting Pot Spokane, The Vine & Olive Eatery and Wine Bar

$45 $45

47 62

French Francaise Lorèn Social Club Stylus Wine and Vinyl Bar

$45 $45 $35

36 43 56

Gastropub BARK, A Rescue Pub Cascadia Public House Iron Goat Brewing Iron, Wood & Ice Urban Kitchen & Bar Kasa Restaurant & Taphouse Lumberbeard Brewing Prohibition Gastropub Republic Kitchen + Taphouse Rüt Bar & Kitchen Uprise Brewing Co.

$35 $25 $35 $35 $25 $35 $35 $35 $35 $25

28 30 38 39 41 44 50 51 53 60

German Das Stein Haus

$35

33

Indian Karma/India House North, Post Falls, South $35 The Mango Tree Indian Kitchen + Tap House Coeur d’Alene, Downtown, North, South, Valley $25

48

International Feast World Kitchen

$35

35

Irish O’Doherty’s Irish Grille Shawn O’Donnell’s American Grill & Irish Pub

$35 $25

48 54

Italian Gander & Ryegrass Italian Kitchen Mamma Mia’s Italian Restaurant & Catering Tavolàta Tito’s Italian Grill & Wine Shop Tomato Street

$35 $45 $25 $35 $25 $35

36 39 45 57 59 59

Latin Kismet

price page $35 41

39

Latin cont.

Terraza Waterfront Grill

price page $35 57

Mediterranean Baba

$35

28

$25

32

$25 $25 $35

34 34 56

$35 $25

42 54

$35 $45 $45 $45

28 28 31 42

$45

42

$35 $35

50 56

Pizza Flame & Cork Wood Fired Pizza The Flying Goat Republic Pi Vicino Pizza

$35 $25 $25 $25

35 36 51 61

Seafood Anthony’s Coeur d’Alene Anthony’s Spokane Falls Zona Blanca Ceviche Bar

$45 $45 $45

27 27 62

Southern Vieux Carre NOLA Kitchen

$35

62

$45

31

$45 $45

43 55

$35

50

$35 $35

27 42

$35

59

Mexican Cochinito Taqueria Hayden, Downtown De Leon’s Taco & Bar GU District, North, South De Leon’s Tex-Mex Grill TABLE 13 Middle Eastern Lebanon Restaurant & Cafe Skewers Northwest Bardenay Beverly’s Restaurant The Cedars Floating Restaurant Latah Bistro Legends of Fire at Northern Quest Resort & Casino Red Tail Bar & Grill at Coeur d’Alene Casino Steelhead Bar & Grille

Steakhouse Chinook Steak, Seafood, and Pasta at Coeur d’Alene Casino The Lounge at Masselow’s at Northern Quest Resort & Casino Spencer’s for Steaks & Chops Sushi QQ Sushi & Kitchen Thai Bangkok Thai Downtown, South, Valley Kuni’s Thai Cuisine Thai Bamboo Coeur d’Alene, North, South

Menu Key

GF - Gluten-Free GFA - Gluten-Free Available V - Vegetarian V+ - Vegan INLANDER RESTAURANT WEEK 2024 25

24 TAPS BURGERS & BREWS

1898 PUBLIC HOUSE

Upscale dining using locally sourced ingredients NORTH SPOKANE

AMERICAN

$

45

FIRST COURSE Short Rib Quesadilla Braised short rib, pepperjack cheese, black bean corn salsa, chipotle crema, queso fresco, pico de gallo Ahi Tuna Crudo Cucumber mignonette, shallots, garlic oil, wonton crisps, watermelon radishes

Kale and Brussels Sprouts Salad Chopped kale, shredded Brussels sprouts, grated white cheddar, toasted almonds, crispy pancetta, lemon-shallot vinaigrette GF SECOND COURSE Southwestern Sirloin Marinated top sirloin, sweet potato hash, chimichurri, fried sweet potato crisps, asparagus GF Mediterranean Chicken Pan-seared French cut chicken breast, saffron rice, squash medley, lemon garlic aioli, tomatoshallot relish, balsamic glaze Cajun Jambalaya Pasta Chicken, andouille sausage, creamy Cajun sauce, okra, penne, garlic bread THIRD COURSE Strawberry Bliss Yellow cake stacked with strawberry compote, vanilla custard, basil strawberry coulis, vanilla anglaise Chocolate Peanut Butter Cake Chocolate and peanut butter layer cake, Irish cream chocolate ganache Crème Brulée House-made crème brulée, fresh mixed berries GF DRINK LOCAL Hibiscus Lemonade Dry Fly Vodka, St. Germain, hibiscus syrup, lemon juice $12

RESERVATIONS RECOMMENDED

2010 W. Waikiki Rd.

509.481.4514

sataybistro.com Open Monday-Sunday 4pm - close reservations recommended dine in | takeout | craft cocktails | outdoor dining | outdoor dining [ heated ]

26 FEBRUARY 22 - MARCH 2, 2024

AMERICAN

25

$

FIRST COURSE House or Caesar Salad Choose our house salad with shredded cheese, diced tomatoes, croutons and dressing of choice or our Caesar salad with romaine, parmesan cheese and croutons GFA V – Add grilled chicken $4.50 Fried Pickle Chips Home-made dill pickle chips served with ranch dipping sauce V Chips and Salsa Home-made tortilla chips with home-made salsa V – Add guacamole $2 SECOND COURSE Sliders Selection Choose one kind of the following sliders: (two sliders per entree): PB & J: chunky PB, huckleberry J, cheddar, beef patty, bacon Buffalo Chicken: crispy chicken, buffalo, ranch, coleslaw, cheddar, pickles Pulled Pork: pork, coleslaw, BBQ, garlic mayo Classic: beef patty, cheddar, onion, lettuce, garlic mayo – Substitute sweet potato fries, tots, or side salad salad $1; add two sliders $8 Mac and Cheese Home-made mac and cheese topped with home-made bread crumbs. V – Add bacon $2, buffalo chicken $3, barbecued pulled pork $3 Veggie Burger Black bean patty on a potato bun with garlic mayo, lettuce, cheddar cheese, tomato, and onion. Served with hand-cut fries V – Substitute sweet potato fries, tots, or side salad $1 THIRD COURSE Espresso on the Rocks Stoli vanilla vodka, Kahlua coffee liqueur, home-made simple syrup, and espresso cold brew GF V Strawberry Wafflelicious Pearl sugar Belgian waffle, vanilla ice cream and strawberry purée V Peanut Butter Cake Two-layer chocolate cake with a peanut butter center V DRINK LOCAL Local Craft Beer Choose one of our 12 local craft beers on tap $6.50

825 W. Riverside Ave. 509.309.3103 Menu served Sun-Thu, 11 am-9 pm; Fri-Sat, 11 am-10:30 pm

315 CUISINE

AMBROSIA BISTRO AND WINE BAR

COEUR D’ALENE

2501 N 4th St • Coeur d’Alene • 208.765.2555

DOWNTOWN SPOKANE

Menu served Mon-Thur, 11 am-9 pm; Fri, 11 am-10 pm; Sat, 9 am-10 pm; Sun, 9 am-9 pm

Serving flavorful world cuisine alongside beautifully crafted cocktails

Extraordinary wine cellar & craft cocktails, American fusion fine dining menu

Casual restaurant serving gourmet burgers with local brews on tap

ECLECTIC

$

45

FIRST COURSE Bang Bang Crispy Cauliflower Buttermilk battered fried cauliflower tossed in Asian sweet-chili sauce GF V – Add grilled garlic shrimp skewer $10 Pulled Pork Enchiladas Cilantro slaw, house-made mole, crema, micro cilantro Classic Caprese Fresh basil, sliced tomatoes, mozzarella, balsamic reduction, chive-dill oil, basil gremolata, lemon zest GF V – Add grilled garlic shrimp skewer $10 SECOND COURSE Chimichurri Flank Steak Micro cilantro garlic rice, chimichurri, curtido, tomato confit, cooked medium rare to medium GF – Add llapingacho potato cake $6 Huckleberry BBQ Chicken Bacon, cheese, sour cream, and green onion loaded rustic mashed potatoes, fire-roasted corn salsa GF Seared Sea Scallops Parmesan risotto nero, beet muhammara, cashew rosemary puree, squid ink caviar, coral tuile – Add grilled garlic shrimp skewer $10 THIRD COURSE S’mores Chocolate crémeux, maple caramel semifreddo, graham cracker crust, toasted meringue, smoked with hickory wood V Marionberry Cheesecake and Pistachio Semifreddo Layered cheesecake with graham cracker base, house-made pistachio semifreddo, chantilly cream, blackberry dessert sauce V Crémeux au Chocolat Silken chocolate crémeux mousse, chantilly cream, raspberries GF V DRINK LOCAL Basil Briar Blue Ice Potato Vodka, Galliano, fresh squeezed lemon juice, simple syrup, egg whites, fresh basil $12

Great food, fine wine and special friends... come taste Ambrosia!

SPOKANE VALLEY

BISTRO

$

45

FIRST COURSE Caribbean Black Bean and Bacon Soup Black beans, bacon and vegetables in a hearty stock warmed with brandy and allspice GF Winter Apple and Wheatberry Salad Apples, wheatberries, spiced walnuts and tart cherries tossed with mixed greens in a citrus zest vinaigrette GFA V – Add chicken $6

Pretzel with Cheese Fondue House-made pretzel topped with Hawaiian black salt served with a four-cheese fondue gratin GFA V SECOND COURSE Pork Ribeye 10 oz. pan-seared pork ribeye with apple cider glaze atop a roasted acorn squash, sweet potato, red beet and tart cherry hash GF V – House-made vegan patty may be substituted Italian Sausage and Gnudi House-made gnudi tossed in Romesco sauce and topped with our own sweet-hot Italian sausage and fresh-made ricotta cheese V – House-made vegan patty may be substituted Braised Beef Stroganoff Braised beef, wild mushrooms and onions in a rich sour cream sauce over house made spaetzle THIRD COURSE New York Cheesecake Rich New York-style cheesecake topped with a wild berry compote and whipped cream V Chocolate Dome Dark chocolate dome filled with Dolce de Leche, chocolate mousse and chocolate cake! V Key Lime Bar House-made key lime bar with graham cracker crust and basil gel V DRINK LOCAL Ambrosia Bistro Red A Bordeaux-style blend with dark fruit, warm baking spices and fine, integrated tannins $10/glass

RESERVATIONS RECOMMENDED

RESERVATIONS RECOMMENDED

315 E. Wallace Ave. 208.667.9660 Menu served Sun-Thur, 4-9 pm; Fri-Sat, 4-10 pm

9211 E. Montgomery Ave. 509.928.3222 Menu served Mon-Thur, 4-8 pm; Fri-Sat, 4-9 pm

ANTHONY’S AT COEUR D’ALENE Specializing in fresh Northwest seafood and produce COEUR D’ALENE

SEAFOOD

$

45

FIRST COURSE Anthony’s Award-Winning Clam Chowder A cup of creamy New England-style clam chowder with bacon and potatoes Northwest Seasonal Salad Spinach, crispy bacon tossed in a dill vinaigrette GF Oysters on the Half Shell* Enjoy two of today’s fresh selection of oysters. Served with cucumber mignonette and lemon *Consuming raw seafood may increase your risk of foodborne illness SECOND COURSE Fresh Columbia River Steelhead Chargrilled with roasted apple-ginger butter. Served with cornbread pudding and seasonal vegetables GF Northwest Manila Clam and Mussel Linguine Steamed Northwest clams and mussels tossed with sautéed garlic, butter, tomatoes and parsley GFA Northwest Top Sirloin* A hand-cut top sirloin grilled to your liking.

Served with roasted yellow potatoes and seasonal vegetables GF *Consuming undercooked meat may increase your risk of foodborne illness THIRD COURSE Anthony’s Burnt Cream Our creamy, rich custard with a caramelized sugar top GF Dark Chocolate Hazelnut Truffle Three dark chocolate hazelnut truffles with vanilla ice cream, chocolate ganache and raspberry Mini Cherry Buckle Eastern Washington Montmorency cherries layered under a warm, delicate almond crust topping with vanilla ice cream DRINK LOCAL Northwest Old Fashioned Claimed by some to be the first classic cocktail, ours is made with Northwest favorite Dry Fly bourbon $14

RESERVATIONS RECOMMENDED

MULTIPLE LOCATIONS

BANGKOK THAI

Spokane’s Favorite choice for gourmet Thai cuisine THAI

$

35

FIRST COURSE Chicken Satay Chicken breast strips marinated in a mixture of Thai spices and coconut milk. Served with peanut sauce and cucumber salad Fresh Rolls Green leaf, carrot, bean sprouts, basil, shrimp and rice noodles wrapped in soft rice paper. Served with peanut sauce GF Crab in the Blanket Imitation crab mixed with cream cheese, celery and carrot, wrapped in wonton wrapper and deep-fried to perfection. Served with plum sauce SECOND COURSE Pineapple Chicken Served in a half pineapple shell with chicken breaded and sautéed to perfection, fresh pineapple chunks, onion, cashew nuts and bell pepper in our chef’s special blend of Thai sauces, topped with fried basil Ginger Scallops Served to your table on a sizzling plate, our large, deep-fried scallops are sautéed in our chef’s special blend of sauces and veggies, topped with fried basil and shredded ginger Pad Thai Chicken and Prawns Stir-fried meat, rice noodles, egg, bean sprouts, green onion and our house special Pad Thai sauce. Topped with ground peanuts GFA THIRD COURSE Sweet Sticky Rice with Fresh Mango Sweet sticky rice topped with sliced mango and coconut cream Thai Style Fried Banana Deep-fried banana with vanilla ice cream Black Sweet Sticky Rice Black sweet sticky rice topped with coconut milk pudding – Add ice cream for $2 DRINK LOCAL Latah Creek Huckleberry Wine Riesling combined with natural fruit juice to create a fresh and crisp wine with deeper fruit character $10/glass

PROUD SPONSOR OF 3X WINERY OF THE YEAR & 3X WINEMAKER OF THE YEAR 2022 MOST VALUABLE PRODUCER Washington State Wine Awards Regionally inspired menu, approachable award-winning wines, event space, patio seating, and live music located at Kendall Yards.

2022 Most Valuable Producer Seattle Wine Awards

Voted Spokane’s Best Winery Tasting Room Four years in a row!

1926 W. Riverstone Dr. 208.664.4665 Menu served Thu, February 22 3-8 pm; Sun-Sat 3-9 pm RESERVATIONS RECOMMENDED

ANTHONY’S AT SPOKANE FALLS Specializing in fresh Northwest seafood and produce DOWNTOWN SPOKANE

SEAFOOD

$

45

FIRST COURSE Anthony’s Award-Winning Clam Chowder A cup of creamy New England-style clam chowder with bacon and potatoes Northwest Seasonal Salad Spinach, crispy bacon tossed in a dill vinaigrette GF Oysters on the Half Shell* Enjoy two of today’s fresh selection of oysters. Served with cucumber mignonette and lemon *Consuming raw seafood may increase your risk of foodborne illness SECOND COURSE Fresh Columbia River Steelhead Chargrilled with roasted apple-ginger butter. Served with cornbread pudding and seasonal vegetables GF Northwest Manila Clam and Mussel Linguine Steamed Northwest clams and mussels tossed with sautéed garlic, butter, tomatoes and parsley GFA Northwest Top Sirloin* A hand-cut top sirloin grilled to your liking.

Served with roasted yellow potatoes and seasonal vegetables GF *Consuming undercooked meat may increase your risk of foodborne illness THIRD COURSE Anthony’s Burnt Cream Our creamy, rich custard with a caramelized sugar top GF Dark Chocolate Hazelnut Truffle Three dark chocolate hazelnut truffles with vanilla ice cream, chocolate ganache and raspberry Mini Cherry Buckle Eastern Washington Montmorency cherries layered under a warm, delicate almond crust topping with vanilla ice cream DRINK LOCAL Northwest Old Fashioned Claimed by some to be the first classic cocktail, ours is made with Northwest favorite Dry Fly bourbon $14

RESERVATIONS RECOMMENDED

510 N. Lincoln St. 509.328.9009 Menu served Thu, February 22 3-8 pm; Sun-Sat 3-9 pm

MULTIPLE LOCATIONS

SOUTH SPOKANE 1325 S. Grand Blvd.

509.838.8424

DOWNTOWN SPOKANE 1003 E. Trent Ave.

509.325.8370

SPOKANE VALLEY 101 N. Argonne Rd.

509.315.9943

Menu served Sun, noon-9 pm; Mon-Thur, 11 am-9 pm; Fri, 11 am-10 pm; Sat, noon-10 pm

Menu served Sun, noon-9 pm; Mon-Thur, 11 am-9 pm; Fri, 11 am-10 pm; Sat, noon-10 pm

Menu served Sun, noon-9 pm; Mon-Thur, 11 am-9 pm; Fri, 11 am-10 pm; Sat, noon-10 pm

MASTER

THE MENUS KEY

GF - Gluten-Free GFA - Gluten-Free Available V - Vegetarian V+ - Vegan

30 YEARS

CELEBRATING

Hours Available

Hours listed are the times the three-course Inlander Restaurant Week menu is served.

Some menus are available at dinner and lunch!

6220 N. DIVISION ST., SPOKANE tomatostreet.com

INLANDER RESTAURANT WEEK 2024 27

We can’t wait to serve you!

BABA

Comfort food with a Mediterranean, Middle Eastern and Asian influence DOWNTOWN SPOKANE

9211 E Montgomery Ave, Spokane Valley, WA • 509.928.3222 • ambrosia-bistro.com

Savor New Flavors While Empowering New Neighbors Chefs from around the world making authentic meals

1321 W 3rd Ave, Spokane

MEDITERRANEAN

$

FIRST COURSE Deviled Eggs Stuffed with tahini egg yolk and topped with pomegranate molasses, dukkah seeds (contains nuts) and Chilecrunch oil GF African Peanut Stew Slow-cooked sweet potatoes, ginger, peppers, tomatoes and greens in a spiced stew GF V Israeli Salad Chopped cucumber, cherry tomatoes, feta cheese, red onions, herbs, olives, red wine vinegar and olive oil GF V SECOND COURSE Smoked and Grilled Chicken Skewers Smoked and charcoalgrilled chicken with dukkah seeds (contains nuts), chicken caramel and cilantro sauce. Served with smash fried potatoes GF King Oyster Mushroom Souvlaki Marinated mushrooms and red onion cooked over charcoal with lemon and oregano, herbed tahini and cucumbers. Served with smash fried potatoes GF V Kofta Kebabs Spiced, ground lamb-beef skewers grilled over a wood fire, served with tzatziki, pomegranate molasses, herbs and smash fried potatoes GF THIRD COURSE Cinnamon Ice Cream Walnut crumble, honey, flakey salt V Apple Prune Cake Shredded apple and prune baked in a moist delicious cake, served with date toffee and walnut whipped cream V Turkish Coffee Pot de Creme Slow-cooked custard with cardamon and coffee, topped with sesame tuile and whipped cream V DRINK LOCAL Pomada Dry Fly gin, pomegranate, lime, rosemary $14

RESERVATIONS RECOMMENDED

1242 W. Summit Pkwy.

509.443.4410

Open Daily 11AM - 8PM

DELI & GROCERY STORE 9222 N Newport Highway, Spokane, WA Mon-Sat 10AM - 7PM

Sun 11AM - 4PM

PUBLIC HOUSE

COEUR D’ALENE

NORTHWEST

$

FIRST COURSE Char Siu Pork and Seeds Roasted Chinese five spice barbecued pork tenderloin, served chilled with spicy brown mustard and toasted sesame seeds GF

35

Steak and Mushroom Savory French Toast Flash-fried herb-battered rustic sourdough topped with sirloin, mushrooms, shallots, chives and a horseradish white cheddar sauce Buffalo Cauliflower Tacos Roasted cauliflower florets tossed with spicy buffalo sauce, over fire-roasted red pepper and cabbage slaw in warm corn tortillas with bleu cheese and scallions GF V SECOND COURSE Cherry Port Chicken Pan-seared airline chicken with cherryport reduction and sugar pea risotto GF Wasabi Sesame Tuna Salad Charbroiled wasabi-mirin marinated ahi tuna over a togarashi-spiced edamame and toasted almond cabbage salad GF Butternut Squash Enchiladas Roasted butternut squash and cheddar jack cheese baked in flour tortillas with red pepper sauce, topped with tomatillo verde and pico de gallo, with elotestyle street corn and borracho black beans V THIRD COURSE Peanut Butter Bardenay Banana Bomb Peanut butter mousse, caramelized bananas, and candied bacon on a shortbread cookie, glazed with dark chocolate ganache GF Ginger Rum Raisin Carrot Cake Carrot cake with Bardenay Ginger Rum-soaked raisins, coconut flakes, toasted pecans and cream cheese frosting GF Lemon Pie Martini Bardenay Lemon Vodka, lemon sour, house whipped cream, graham cracker rim DRINK LOCAL Ginger Rum Cocktail Bardenay Ginger Rum, orange liqueur, lemon sour, vanilla, ginger sugar rim, orange twist $9

1710 W. Riverstone Dr. 208.765.1540 Menu served Sun-Thu, 5-9 pm; Fri-Sat, 5-10 pm

BARK, A RESCUE PUB

BEVERLY’S RESTAURANT

DOWNTOWN SPOKANE

707 W 5th Ave. Spokane, WA

The best flavors of Idaho, distilled

Menu served Mon-Thu, 3-9 pm; Fri-Sat, 10 am-10 pm; Sun 10 am-9 pm

Find a great meal and a furever friend. Dine. Drink. Do Good.

RESTAURANT

35

BARDENAY RESTAURANT & DISTILLERY

GASTROPUB

$

35

Innovative dishes, panoramic views and the PNW’s largest wine cellar COEUR D’ALENE

AMERICAN

$

45

FIRST COURSE Bacon Pup-Corn House-made popcorn with bacon fat and brown sugar. Gluten-free, vegan/vegetarian available GF Pimento Cheese Dip House-made pimento cheese with spiced maple chips GF V

FIRST COURSE Crispy Fried Quail Buttermilk Brined Quail | Honey Truffle Butter Coquille St. Jacque Jumbo Scallop | Boursin Spinach | AppleSmoked Bacon | Lobster Sauce | Parmesan

Chicken Enchilada Stuffed Rolls Hot bread rolls stuffed with chicken, cheese, and spices. Served with a side of Mexican sour cream. Vegetarian available SECOND COURSE Harissa Meatloaf Harissa-spiced meatloaf with harissa ketchup, pickled red onions, and asiago-stuffed gnocchi in a mushroom cream sauce. Vegetarian/vegan available Veggie Wellington Vegetarian Wellington with tofu, butternut squash, mushrooms, and a veggie gravy. Served with a side of seasonal veggies V

Blackened Tuna Tataki Wasabi-Avocado Mousse | Edamame | Ginger-Sesame Ponzu | Chili Oil GF SECOND COURSE Snake River Farms Flat Iron Steak Frites Crispy Fries | Horseradish Chimichurri GF – Add (2) grilled prawns $5 New Zealand Rack of Lamb Dukkah Spiced Lamb | Roasted Vegetable Ratatouille | Smoked Curry Yogurt Sauce GF

Pork Belly Burger Brioche bun and hand-pressed burger patty with candied pork belly, gouda sauce, chipotle ranch, and hot bacon arugula salad. Served with herb fries. Vegetarian/glutenfree available GFA THIRD COURSE Churro Tots Cinnamon sugar-dusted tots with churro sauce, strawberries, and Mexican white chocolate sauce. 21+ GF V Ice Cream Sandwich Tillamook salted caramel ice cream between two chocolate chip cookies with Bombastic Brewing beer stout syrup V

Crab and Shrimp Stuffed Steelhead Smashed Red Potatoes | Artichoke Hearts | Kale | Caper-Herb Vinaigrette GF THIRD COURSE Profiteroles Dark Cherry Pistachio Ice Cream | Warm Chocolate Sauce V Pavlova Apple Sorbet | Fresh Fruit V+ Butterscotch Pot de Creme Salted Caramel | Sweet Cream GFA DRINK LOCAL Perfect Dry Fly Manhattan Dry Fly Peated Wheat | Dry Vermouth | Sweet Vermouth | Orange | Angostura Bitters | Bordeaux Cherry $14

Vegan Banana Cream Pie Almond crusted, dairy-free banana cream pie, topped and finished with toasted coconut shavings

GF V V+

DRINK LOCAL New Buzz Cocktail House-made hot honey syrup, Dry Fly gin, candied lemon wheel $9

501 Sherman Ave, Coeur d’Alene — (208) 930-4762 28 FEBRUARY 22 - MARCH 2, 2024

RESERVATIONS RECOMMENDED

RESERVATIONS RECOMMENDED

905 N. Washington St. 509.418.2551 Menu served Sun-Thur, 4-9 pm; Fri-Sat, 4-10 pm

115 S. Second St. 208.765.2300 Menu served Fri-Sat, 4-9 pm; Sun-Thu, 5-9 pm

SIMPLY

DELICIOUS

Visit 1898publichouse.com or call 509.466.2121 To make your Restaurant Week reservation today!

2010 West Waikiki Road • Spokane, WA

INLANDER RESTAURANT WEEK 2024 29

BOSTON’S RESTAURANT & SPORTS BAR

THE BLACK PEARL CASINO

Great place to enjoy American cuisines and play fun card games SPOKANE VALLEY

AMERICAN

25

$

FIRST COURSE Caesar Salad Chopped romaine lettuce with Caesar dressing, parmesan cheese, and croutons Elote Corn Dip Oven-baked corn dip of poblano-seasoned corn, minced jalapeno, lime, cotija cheese, cilantro and cream cheese served with a bowl of corn tortilla chips

404 W. Main Ave, Spokane |509.315.4613 | For Reservations ganderandryegrass.com

A LOCAL FAVORITE FOR OVER 20 YEARS

Cheese Curds Deep-fried garlic cheese curds with a honey sriracha glaze and green onion on top SECOND COURSE Barbecue Pork Ribs Four flash-fried pork ribs drenched in an ale barbecue sauce. Served with white cheddar mashed potatoes, garlic, wine sautéed vegetables and garlic bread Orange Peppered Teriyaki Chicken Rice Bowl Sesame oil and soy sauce pan-seared chicken thighs atop white rice with sautéed broccoli, bell pepper mix and our house-made orange peppered teriyaki sauce Pulled Pork Mac and Cheese Cavatappi noodles, onion, jalapeno, and bacon in a rich and creamy cheese sauce. Served with balsamicglazed shredded pork, cheddar, green onions and tomatoes THIRD COURSE Chocolate Lava Cake Chocolate cake with a gooey chocolate center and a few dollops of whipped cream with a chocolate sauce finish * Rustic Apple Tart Apple-filled pastry crust with cinnamon, sugar, caramel finish and a few dollops of whipped cream * Ice Cream Sundae Two scoops of vanilla bean ice cream topped with caramel, chocolate sauce and candied pecans * *You got lucky! Each diner will receive (2) $5 match plays good for one month DRINK LOCAL Whiskey Smash Dry Fly whiskey with muddled lemon shaken over ice and topped with soda. Garnished with a mint sprig and lemon wedge $12 RESERVATIONS RECOMMENDED

2104 N. Pines Rd. Menu served Sun-Sat, 11 am-9 pm

509.290.5484

THE BURGER DOCK

Serving handcrafted, locally sourced burgers in downtown CDA COEUR D’ALENE

twigsbistro.com

FOUR SPOKANE AREA LOCATIONS

NORTH

SOUTH

WANDERMERE

SOUTH REGAL

DOWNTOWN

VALLEY

RIVER PARK SQUARE

D R Y F LY DISTILLING

1021 W RIVERSIDE AVE DOWNTOWN SPOKANE 509.489.2112 | DRYFLYDISTILLING.COM 30 FEBRUARY 22 - MARCH 2, 2024

SPOKANE VALLEY MALL

AMERICAN

25

$

FIRST COURSE The Dock Salad Iceberg wedge, bleu cheese crumbles, diced tomatoes, Wood’s bacon bits, and toasted seeds w/ house bleu cheese dressing The Harvest Salad Arugula topped with bleu cheese crumbles, Wood’s bacon, shredded carrots, pecans and crunchy onions served with house balsamic vinaigrette The Gardner Salad Spring mix topped with quinoa, sliced almonds, avocado, shredded carrot and diced tomatoes served with house balsamic vinaigrette SECOND COURSE The Old Tin Can House-pressed patty, cheese, tomato, iceberg lettuce, grilled onion and secret sauce. Served with fresh cut fries GFA – Add bacon $4 The Bee House-pressed patty, brie cheese, drizzle of local honey, arugula and honey aioli. Served with fresh cut fries GFA – Add bacon $4 The Popper House-pressed patty, pepper jack cheese, Wood’s bacon, fresh jalapeño, jalapeño cream cheese, tomato, iceberg lettuce, grilled onion and apricot jam. Served with fresh cut fries

GFA

THIRD COURSE Root Beer Float Real vanilla ice cream and Grand Teton root beer Chocolate Shake Real vanilla ice cream and chocolate syrup Cookie Dough Shake Real vanilla ice cream and fresh cookie dough DRINK LOCAL Organic Tractor Fountain Drink Certified organic, non-GMO and made from only real ingredients. Founded in Hayden, Idaho! $3.25

200 N. Fourth St.

208.292.4147

Menu served Sun-Mon, Wed, 11 am-7 pm; Thu-Sat, 11 am-8 pm

Pizza, burgers, wings and more SPOKANE VALLEY

AMERICAN

25

$

FIRST COURSE Bandera Bread Pizza bread, Italian spices, mozzarella and shredded parmesan. Served with chipotle ranch V Half Nachos Half-flour, half-corn tortillas individually topped with cheddar and mozzarella cheese, refried beans and tomatoes. Served with sour cream and salsa – Add chicken or beef $2 Half Loaded Fries Fries smothered in rich queso, topped with jalapenos, diced tomatoes and bacon. Garnished with green onions SECOND COURSE Half Mac Spiral pasta tossed in rich queso, topped with parmesan bread crumbs and baked – Add meatball, sausage, chicken, or bacon $2 Fried Chicken Sandwich House-breaded and tossed in your choice of sauce, served on a bun loaded with lettuce, onion, tomato and pickle. Served with small side of fries – Substitute a full side $2 Indy Pizza Your choice of any of our individually sized specialty pizzas GFA – Upgrade to gluten-free crust $4 THIRD COURSE White Chocolate Raspberry Cheesecake Small slice of cheesecake V Chocolate Brownie Single brownie warmed and served with a small scoop of ice cream, topped with caramel and chocolate sauce Cinnamon and Sugar Twist Four of our house-made cinnamon and sugar twists. Scratch dough, butter and cinnamon sugar DRINK LOCAL Maryhill Winery 6 oz. pour; ask about our current selection $5

14004 E. Indiana Ave. Menu served Sun-Sat, 11 am-9 pm

509.927.4284

CASCADIA PUBLIC HOUSE A locally owned and operated Northwest gastropub NORTH SPOKANE

GASTROPUB

25

$

FIRST COURSE House-made Pretzel Served with beer cheese and stone ground mustard V V+ – Substitute with vegan cashew queso Fried Avocado Tacos Lightly battered and fried avocado, cilantro slaw, mango pico de gallo, sweet chili aioli, lime and cilantro on two De Leon’s white corn tortillas V – Add a taco $3

Strawberry Balsamic Salad Organic baby spinach, fresh strawberries and blueberries, house candied pecans, feta and a balsamic glaze GF V V+ – Sub vegan cheese SECOND COURSE Creamy Tuscan Pasta Grilled Alaskan sockeye salmon, served with thin spaghetti noodles, sun-dried tomatoes, organic baby spinach, and lemon in a creamy Tuscan sauce GFA – Substitute rice Sticky Pork Belly Sandwich Marinated sweet-and-spicy pork belly, fresh jalapeno, cucumber, cilantro, pickled carrots and onions, house slaw, and sriracha aioli. Served on an Alpine Bakery hoagie with fries GFA V+ – Sub tofu. GF bun $2 Katsu Curry Breaded Small Planet katsu-style tofu with a flavorful house-made curry sauce and vegetables. Served with white rice and garnished with radish, cucumber, scallions, and sesame seeds GF V V+ THIRD COURSE Lemon Cheesecake Mousse House-made lemon cheesecake mousse garnished with lemon, huckleberry puree and cheesecake crust crumble GFA V Cascadia Doughnut Holes House-made doughnut holes tossed in cinnamon and sugar. Served with a delicious homemade strawberry cream cheese V V+ – Vegan option IBC Root Beer Float A classic root beer float served with IBC root beer and vanilla ice cream GF V V+ – Vegan option. Sub hard RB $3 DRINK LOCAL Iron Goat Brewing Co. Rotating Iron Goat pint $5

6314 N. Ash St. Menu served Mon-Sun, 5-9:45 pm

509.321.7051

THE CEDARS FLOATING RESTAURANT

Idaho’s premier floating restaurant serving Northwest-inspired cuisine COEUR D’ALENE

NORTHWEST

$

45

FIRST COURSE Lobster Bisque Lobster Claw Meat | Crème Fraiche Coconut Prawns Breaded Jumbo Prawns | Sweet Thai Chili Sauce | Mango Salsa

Teriyaki Skewers Two Tenderloin Steak Skewers | Teriyaki Glaze | White Rice | Green Onions SECOND COURSE Peppercorn New York Steak Mashed Potatoes | Seasonal Vegetables | House-Made Peppercorn Sauce GF Cedar Plank Salmon Tricolor Garlic Butter Potatoes | HoneyChipotle Butter Sauce | Seasonal Vegetables GF Mahi-Mahi Macadamia Nut Crusted Mahi-Mahi | Coconut Rice | Fried Soy | Garlic Green Beans | Mango Salsa THIRD COURSE Crème Brûlée Rich Vanilla Bean Custard | Crisp Sugar Crust | Fresh Whipped Cream Hazelnut Chocolate Mousse Fresh Whipped Cream | Chocolate Shavings Petite Pie Duo Mini Apple Pie | Mini Lime Pie | Fresh Whipped Cream DRINK LOCAL Dry Fly Huckleberry Moscow Mule Dry Fly Washington Wheat Vodka | Fresh Squeezed Lime | Ginger Beer | Huckleberry Puree $10

CHAPS RESTAURANT

Elevated by a sophisticated ambiance and unique signature cuisine DOWNTOWN SPOKANE

AMERICAN

45

$

FIRST COURSE Jambalaya A soffrito Cajun trinity in harmony with chicken, shrimp, andouille, and rice Salmon Cakes Made with fresh salmon and served with housemade remoulade and cocktail sauce, these salmon cakes are flakey and elegant Deep Fried Mushroom with Gorgonzola Cheese The quintessential appetizer. Tempura battered mushrooms with gorgonzola cheese SECOND COURSE Beef Wellington A beautiful union of textures and flavors.

Tenderloin, lightly seared on the outside, succulent and juicy on the inside. The beef is then coated with a mixture of mushroom duxelle, and wrapped in prosciutto and pastry.

Veal Osso Buco Braised veal osso buco with creamy polenta and grilled asparagus GF Stuffed Chicken Airline chicken breast breaded and panseared. Infused with ricotta, sun-dried tomatoes, pine nuts and fresh herbs. Mashed golden potatoes, rainbow carrots, red pepper coulis THIRD COURSE Southern Banana Pudding Old-fashioned southern banana pudding layers, vanilla wafers, sliced bananas, homemade vanilla pudding and meringue Gooey Butter Cake A rich butter cake crust topped with a luscious baked cream cheese layer and the magic of a caramel sauce to garnish Lemon Ricotta Cannoli Cookie crisp and flaky cannoli shell enclosing a lusciously creamy sweet ricotta and lemon filling DRINK LOCAL Barrister Rough Justice Red blend $40/bottle

RESERVATIONS RECOMMENDED

1514 S. Marina Dr.

208.664.2922

Menu served Mon-Thur, 4-8:30 pm; Fri, 3:30-9 pm; Sat, 3-9 pm; Sun, 3-8:30 pm

4237 S. Cheney Menu served Wed-Fri, 4-9 pm

CHINOOK STEAK, SEAFOOD AND PASTA

CHOWDERHEAD

Delicious high-quality food with a comfortable friendly atmosphere WORLEY

STEAKHOUSE

$

45

509.624.4182

Soups and sandwiches and beer and stuff DOWNTOWN SPOKANE

AMERICAN

25

$

FIRST COURSE Artichoke Dip Delicious oven-baked artichoke dip with spinach, parmesan, mozzarella, garlic and more Fried Calamari Breaded and deep-fried calamari rings served on a bed of arugula with garlic confit and garlic aioli for dipping

FIRST COURSE Clam Chowder Thick bacon, chopped quahog, Yukon potatoes, fresh herbs and oyster crackers GFA Smoked Steelhead Chowder Cherrywood smoked steelhead, Yukon potatoes, fresh herbs and oyster crackers GFA

Manilla Clams Beer-steamed fresh Manilla clams with Italian sausage, white wine, roasted garlic, apples and fresh herbs SECOND COURSE Northwest Seafood Alfredo Halibut, scallops and shrimp pan-seared and served with fettuccine noodles tossed in roasted garlic cream sauce Top Sirloin 8 oz. top sirloin steak cooked over our wood fire grill and served with smash fried red potatoes

Elote Chowder Corn, onion and jalapeno with fresh cilantro, goat cheese and tajin GF V SECOND COURSE Cheesesteak Roasted onion, pepper and mushroom, American cheese, garlic mayo and fresh herbs on our house hoagie – Add bacon $3 Banh Mi Roast pork, pickled veggies, fresh cucumber and jalapeno, spicy mayo, furikake and fresh cilantro on our house hoagie

Seafood Manicotti Shrimp, crab, ricotta, parmesan cheese and seasoning in manicotti pasta shells. Topped with an Alfredo and marinara sauce. Served with chef’s choice of vegetables THIRD COURSE Raspberry Crepe Vanilla crepe filled with raspberry jam then topped with whipped cream and chocolate ganache Peanut Butter Cheesecake Individual sized peanut butter cheesecake topped with chocolate and candy pieces Lemon Cake White cake with lemon filling and finished with a light lemon buttercream and white chocolate curls DRINK LOCAL Old 95 Crisp, easy drinking IPA from Laughing Dog Brewery $6.50

Wild Mushrooms Stroganoff Mushroom cream, Yukon mash, creme fraiche, chive V THIRD COURSE Toasted Pistachio Chocolate Torte Caramel cream, chocolate ganache GF V Giant Rice Krispy Mini marshmallow, rainbow sprinkles GF V Chocolate Chip Cookie and Ice Cream Warm cookie, vanilla ice cream, yeehaw V DRINK LOCAL Buzzsaw McThunder IPA Juicy IPA from Iron Goat Brewing Co. $7

RESERVATIONS RECOMMENDED

37914 S. Nukwalqw Menu served Wed-Sun, 4:30-9 pm

800.523.2464

RESERVATIONS RECOMMENDED

825 N. Monroe St. Menu served Sun-Sat, 4-8 pm

509.315.5318

INLANDER RESTAURANT WEEK 2024 31

COME HUNGRY, LEAVE SMASHED! 4241 Cheney Spokane Rd. Spokane, WA

MULTIPLE LOCATIONS

CLINKERDAGGER

A Spokane classic for 50 years — great cuisine and amazing river views!

DOWNTOWN SPOKANE

AMERICAN

$

45

FIRST COURSE Pea Salad Water chestnuts, cherry tomato, bacon, creamy white pepper dressing GF – Add a shareable appetizer $8; choose from Oven Roasted Crab and Artichoke Dip, Coconut Shrimp or Crispy Calamari Clam Chowder Caramelized bacon and leeks, Italian parsley Romaine Caesar Asiago, artisan croutons, house-made dressing, lemon SECOND COURSE Slow Roasted Herb-Crusted Prime Rib (10 oz.) Yukon Gold mashed potatoes, au jus, spicy horseradish – Add Roasted Mushrooms or Roasted Garlic and Shallot Shrimp White Cheddar Mac N’ Cheese $6 Asiago Crusted Sole Pan seared, Yukon Gold mashed potatoes, market fresh vegetables, capers, beurre blanc Grilled Pork Chop with Apricot Chutney Herb brine, roasted fingerling potatoes, market fresh vegetables GF THIRD COURSE Crème Brulee Rich vanilla custard, caramelized sugar GF Huckleberry Cheesecake Graham cracker crust, huckleberry puree, whipped cream Key Lime Pie Nellie and Joe’s famous key lime juice, graham cracker crust, whipped cream DRINK LOCAL No-Li Porch Glow Spokane $6

COCHINITO TAQUERIA

Spokane and Hayden’s original chef-driven taco shop and cocktail bar MEXICAN

25

$

FIRST COURSE Queso Fundito Creamy asadero and sharp cheddar cheese dip with house-made chorizo sausage, padron peppers, xni pec salsa and tortilla chips Chips and Guacamole House-cut and fresh fried chips with hand-made guacamole GFA V V+ Elote Grilled corn tossed with jalepeno, shishito chile, cumin/ smoked paprika crema. Topped with cotija cheese, scallion and crispy pickled onion GFA V SECOND COURSE Three Tacos Choose any three tacos from our menu GFA – Fourth Taco $4 Taco Meal Choose any two tacos from our menu with a side of rice and your choice of beans GFA – Third taco $4 Karina’s Bowl Any taco meat, beans, rice, guacamole, cotija, crema, xni pec salsa with chips or tortillas GFA – Add a taco $4 THIRD COURSE Churros House-made churros with chile chocolate or cajeta caramel dipping sauce V – Both Sauces $0.50 Horchata Panna Cotta Cinnamon/almond milk custard, chile mango compote, agave whipped cream GF Mexican Drinking Chocolate Warm spiced Mexican drinking chocolate, agave whipped cream GF V – Add a shot of Ancho Reyes Chile Liqour (21+) $5.50 DRINK LOCAL Lumberbeard Beer Rotating draft selection from Lumberbeard $7

VISIT US FOR INLANDER RESTAURANT WEEK! CHECK OUR LISTING FOR MORE INFORMATION

RESERVATIONS RECOMMENDED

621 W. Mallon Ave. 509.328.5965 Menu served Sun-Thu, 3-9 pm; Fri-Sat 3-10 pm MULTIPLE LOCATIONS

COLLECTIVE KITCHEN

Urban bistro serving up a fresh take on classic dishes COEUR D’ALENE

AMERICAN

$

45

FIRST COURSE Signature Salad Organic baby spinach, brie, bacon, apple and candied walnuts, dressed with pomegranate vinaigrette Mac n Cheese Rich four-cheese sauce, stuffed with cream cheese and topped with gruyere cheese sauce V Ahi Poke Yellow fin tuna, green onion, avocado, crispy tortilla, seaweed and cucumber, topped with tamari sauce SECOND COURSE Halibut Filet Tender halibut in a buerre blanc sauce on parmesan risotto with seasonal vegetables and Asian cucumbers

DOWNTOWN SPOKANE 10 N. Post St., Suite 14 Menu served Mon-Sat, 11:30 am-9 pm

509.474.9618

HAYDEN 9426 N. Government Way Menu served every day, 11:30 am-9 pm

208.518.1517

GF

Rack of Lamb Topped with a huckleberry glaze and goat cheese, served with roasted local potatoes and seasonal vegetables GF Surf n Turf Burger Beef filet topped with butter poached lobster and bearnaise sauce, served on a brioche bun with garlic fries and a lemon aioli THIRD COURSE Blueberry Cobbler Local blueberries, crispy topping with blueberry sauce, whipped cream and vanilla bean ice cream V Flourless Chocolate Cake Served with a huckleberry glaze and whipped cream GF V New York Cheesecake Creamy classic cheesecake topped with strawberry sauce and whipped cream DRINK LOCAL Huckleberry Lemon Drop Dry Fly vodka and local huckleberries $10

3809 S. GRAND BLVD, SPOKANE @REMEDYKITCHEN ( 509 ) 443-3730 • REMEDYSPOKANE.COM

32 FEBRUARY 22 - MARCH 2, 2024

ON THE GO SEARCH BY RESTAURANT, REGION, CUISINE OR PRICE

YOUR FAVORITE SOUTH HILL HANGOUT.

WEEKDAYS 11AM-CLOSE WEEKEND BRUNCH 9AM-2PM • DINNER 3PM-CLOSE

MENUS

RESERVATIONS RECOMMENDED

501 Sherman Ave. Menu served Sun-Sat, 4-9 pm

208.930.4762

InlanderRestaurantWeek.com

DAS STEIN HAUS

Spokane’s destination for authentic German cuisine NORTH SPOKANE

GERMAN

DOCKSIDE RESTAURANT $

35

FIRST COURSE Bratwurst House-made sausage served with stone-ground and German mustard on a bed of sauerkraut – Make it a trio $4 Pretzel Fresh-baked pretzel served hot with sweet mustard and a creamy cheese sauce

German Specialty Salad Fresh mixed greens, beets, cucumber, balsamic dressing and house-made German potato salad SECOND COURSE Pork Cordon Bleu Pork tenderloin stuffed with prosciutto, ham and smoked gouda, then breaded and baked. Served with spaetzle and red cabbage or sauerkraut – Add Kaese $1.50 Rack of Pork Tender, juicy bone-in pork roast with peppercorn sauce. Served with garlic mashed potatoes and red cabbage or sauerkraut – Add soup or salad $2.50 Sauerbraten Roast beef marinated in a red wine seasoning brine and slow roasted. Served with spaetzle and red cabbage or sauerkraut – Add soup or salad $2.50 THIRD COURSE Apfel Strudel Thin pastry baked with apples, walnuts and raisins. Served hot with whipped cream and cinnamon – Add ice cream $1 Black Forest Cake Layered chocolate, cream and cherry cake topped with whipped cream – Add ice cream $1 German Chocolate Cake Cocktail Dessert in a glass! Vodka, coconut rum and hazelnut liqueur in a chocolate and coconut rimmed glass DRINK LOCAL Maryhill Chardonnay Maryhill’s classic chardonnay $8/glass

Lakeside dining, signature desserts, holiday brunches and wine lounge COEUR D’ALENE

AMERICAN

$

35

FIRST COURSE Cougar Gold Artichoke Dip Creamy Baked Cougar Gold Cheese | Artichoke Hearts | Sweet Onion | Toasted Baguettes | House-Made Chips GFA V Crispy Fried Calamari Buttermilk Marinated Sliced Calamari | Signature Breading | Lemon Garlic Aioli

New England Clam Chowder House-made by Resort Chef Ron Baker for over 20 years SECOND COURSE Sirloin Steak 6 oz. Sirloin | Red Wine Demi Glace | Garlic Mashed Potatoes | Seasonal Vegetables | House-Made Gremolata GFA

Chicken Coeur d’Alene Parmesan-Crusted Chicken Breast | Prosciutto-Mushroom Cream Sauce | Creamy Garlic Mashed Potatoes | Seasonal Vegetables Pan-Seared Steelhead 6 oz. Steelhead | Sumac | Arugula & Quinoa Salad | Fresh Raspberries | Raspberry Gastrique GF THIRD COURSE S’Mores Molten Lava Cake Moist Chocolate Cake | Rich Hot Fudge | Toasted Marshmallows | Graham Crackers V Strawberry Cheesecake House-Made New York Cheesecake | Klicker Strawberry Sauce V Skillet Cookie English Toffee Cookie | Vanilla Ice Cream | Hershey’s Chocolate | Whipped Cream | Candied Pecans | Chocolate Bark V DRINK LOCAL Latah Creek Huckleberry Riesling Bold berry, sweet honeysuckle, spun sugar, pear, florals, and grape flavors. Crisp and acidic with a hint of ginger. $10/glass

RESERVATIONS RECOMMENDED

RESERVATIONS RECOMMENDED

1812 W. Francis Ave. 509.326.2214 Menu served Mon-Thurs, 2-9 pm; Fri-Sat, 2-10 pm; Sun 2-8 pm

115 S. Second St. 208.666.5799 Menu served Sun-Thu, 4-10 pm; Fri, Sat, 4-11 pm

INLANDER RESTAURANT WEEK 2024 33

MULTIPLE LOCATIONS

DOWNRIVER GRILL

DE LEON’S TACO AND BAR

De Leon’s brings their old family recipes and techniques to Spokane MEXICAN

hearts wide open

115 n washington • 509-838-4600 • wileysbistro.com LUNCH mon-fri 11:30-2 DINNER mon-sat 5-close

it’s exactly like...

nothing else

25

$

FIRST COURSE Street Elote Fritters Spiced corn fritters drizzled with jalapeno avocado dressing Pozole Mexico’s pork stew. Hearty pork shoulder in red chile broth, hominy, cilantro, and lime Mini Sopes (2) A traditional Mexican dish of a fried masa base, topped with refried beans, pork carnitas and garnished with an avocado slice, cilantro and queso fresco SECOND COURSE Taco Trio Holy (skirt steak), pork carnitas and pollo adovado on our house-made corn tortillas topped with cabbage, pickled red onion, cilantro and queso fresco Airline Chicken Mole Chicken breast with our house-made mole sauce, rice, ranchero beans and your choice of house-made flour or corn tortillas Quesabirria Tacos Mexican birria tacos made with braised beef that’s slow cooked in a fragrant chile sauce with a delicious spice mix, Chihuahua cheese and served with a side of birria broth THIRD COURSE Fried Ice Cream Vanilla ice cream coated with cornflakes and quickly deep-fried, creating a crispy shell around the cold ice cream Choco Flan Our authentic house recipe! We combine the creaminess of flan with the richness of chocolate cake for an all-in-one dessert Mini Mexican Pan Dulce Two of our baker’s most popular sweet bread desserts DRINK LOCAL Dry Fly Huckleberry Mule Dry Fly vodka, huckleberry puree, fresh lime juice and ginger beer $10 Copper mug

Local. Seasonal. Fresh.

NORTH SPOKANE

AMERICAN

$

45

FIRST COURSE Cauliflower Bites Yellow curry, sweet chili aioli, green onion GFA V

Smoked Steelhead Cakes Saffron aioli, warmed garbanzo bean salad, chili oil, green onion GFA Roasted Corn & Hatch Pepper Bisque Crème fraiche, cilantro GF V SECOND COURSE Pork Tenderloin Potato bravas with corn salsa, salsa brava, seasonal vegetables, chimichurri GFA Braised Prime Short Rib Creamy goat cheese and thyme polenta, smoked tomato demi-glace, seasonal vegetable, chives GF

Prawn and Clam Piccata Capers, sundried tomato, white wine pan sauce, linguini, shaved parmesan, red pepper flakes, fresh herbs GFA – Substitute gluten-free pasta $2 THIRD COURSE Chocolate Almond Pot de Crème Rich chocolate custard, topped with sea salt GF V Chef’s Rotating Sorbet Ask your server for tonight’s option!

GFA V+

Bananas Foster Bread Pudding Served warm with Tillamook vanilla bean ice cream and bourbon caramel sauce V DRINK LOCAL Uprise Science Fiction Hazy IPA Hop-forward IPA with vibrant notes of juicy tropical fruit (6.4% ABV) $7

RESERVATIONS RECOMMENDED

3315 W. Northwest Blvd.

509.323.1600 Menu served Tue-Thurs, 4-8 pm; Fri-Sat, 4-9 pm; Sun, 4-8 pm MULTIPLE LOCATIONS

GU DISTRICT 1801 N. Hamilton St. 509.863.9591 Menu served Mon-Sat, 11 am-9 pm; Sun 11 am-8 pm NORTH SPOKANE 10208 N. Division St. 509.822.7907 Menu served Mon-Sat, 11 am-9 pm; Sun 11 am-8 pm SOUTH SPOKANE 2718 E. 57th Ave. 509.381.5540 Menu served Mon-Sat, 11 am-9 pm; Sun 11 am-8 pm COEUR D’ALENE 412 W. Haycraft Ave. 208.292.4061 Menu served Mon-Sat, 11 am-9 pm; Sun 11 am-8 pm

GET SOCIAL For updates and giveaways #InlanderRW

DRY FLY DISTILLING

Downtown distillery serving refined pub fare and handcrafted spirits DOWNTOWN SPOKANE

AMERICAN

$

35

FIRST COURSE Burrata Naan Burrata cheese, baby arugula, spinach pesto, marinara sauce on our house-made naan GFA V Whipped Feta and Pita Creamy whipped feta, pickled garlic, sweet and spicy honey drizzle GFA V Scallops and Arugula Salad Pan-seared scallops, baby arugula, shaved parmesan, pickled shallots, sunflower seeds, microgreens, tossed with a gin vinaigrette GF SECOND COURSE Bourbon Butter Raviolis Bourbon butter, shallots, garlic, white wine, heavy cream, wild mushroom stuffed raviolis garnished with parsley and parmesan cheese V Cajun Trout Blackened steelhead trout, sautéed spinach, over garlic Yukon gold mashed potatoes Birria Beef Over Polenta Birria-braised beef in a consommé, chipotle sauce, cojita cheese, cilantro and tomato THIRD COURSE Waffles and Cream Sugar pearl waffles stuffed with French vanilla bean ice cream, salted bourbon caramel Tiramisu Layers of coffee-soaked ladyfingers, creamy mascarpone, cocoa dusting Apple and Cherry Crisp Gingered apple, sour cherry, cinnamon crumble DRINK LOCAL Dry Fly Flight A delicious flight personally designed to take you on a tour of flavors, showcasing the craftsmanship of each spirit $5

Make your reservation today!  Book Online: meltingpot.com 707 W Main Ave., 2nd Floor • Spokane

(509) 926-8000

34 FEBRUARY 22 - MARCH 2, 2024

1021 W. Riverside Ave. Menu served Sun-Sat, 4-9 pm

509.489.2112

DURKIN’S LIQUOR BAR

A dapper, upscale American diner with a swank and sultry basement bar DOWNTOWN SPOKANE

AMERICAN

$

45

FIRST COURSE Fried Cauliflower Kale pistou, whipped ricotta, lemon zest, pistachio crumble GF V Spanish Meatballs Traditional beef and pork, smokey sofrito, tomato sauce, Manchego cheese Manila Clams White wine-garlic broth, chili flakes, grilled bread GFA SECOND COURSE Pan Roasted Cod Fennel cream sauce, whipped potatoes, sautéed asparagus and peas, cracker crumbs GFA Grilled Pork Tenderloin Dijonnaise Whole grain mustard cream sauce, sautéed turnips and baby kale GF Bucatini Swiss chard, white wine, shallot, garlic, toasted pine nuts, golden raisins, chili flakes, and feta V THIRD COURSE Walking Trifle Olive oil cake crumbles, Meyer lemon curd and vanilla pastry cream layers, pink peppercorn whipped cream, candied lemon V Chèvre Cheesecake Ginger and cinnamon spiced crust, sweet and slightly savory blend of cream cheese and chèvre, champagne berry coulis V Spiced Chocolate Profiteroles Chocolate choux au craquelin, cinnamon with ancho chili “no-turn” ice cream, spiced chocolate pour V DRINK LOCAL We Need Caffeine Woodinville rye whiskey, DOMA cold brew espresso, coffee liqueur, house-made orgeat $14

EAST PAN ASIAN CUISINE

Northern Quest’s contemporary take on classic dishes from across Asia AIRWAY HEIGHTS

ASIAN

$

45

FIRST COURSE Sapporo Premium Japanese lager, 22 oz.

Thai Iced Tea Thai tea with sugar and milk Eiko Fuji “Dry Mountain” Honkara Light and silky, marshmallow sweetness, crisp finish SECOND COURSE Samosa Crispy fried pastry stuffed with potato, onion and peas, served with mango chutney Spicy Wonton House-made wonton, spicy Szechuan sauce, green onion, sesame seeds Pork Char Siu Roast pork, mustard aioli, sesame seeds THIRD COURSE Epicurean Delight Award-Winning Miso Cod Wild black cod, smoked mushroom, elderflower beurre blanc, roe Black Peppercorn Beef Southern-style wok beef, yellow and green onion, chili threads Mapo Tofu Wild mushroom, onion, soft tofu, Szechuan sauce DRINK LOCAL Maryhill Sauvignon Blanc Lime zest, gooseberry, honeydew $12

RESERVATIONS RECOMMENDED

FEAST WORLD KITCHEN

FLAME & CORK WOOD FIRED PIZZA

ECLECTIC

$

35

FIRST COURSE Mezze Plate by Chef Abdulkareem (Syria) Traditional Syrian hummus, baba ganoush (eggplant dip), veggies and pita bread GFA V – Gluten-free upon request if pita is excluded Eggplant Rollatini by Chef Asma (Sudan) Sudanese meets Italian in Chef Asma’s special eggplant rolls, featuring seasoned ground beef, ricotta, mozzarella, red sauce GF Reina Pepiada Arepa by Chef Ricardo (Venezuela) Cornmeal “bun” full of Ricardo’s chicken-avocado salad; served with mango pico de gallo and cilantro garlic sauce GF Dairy-free SECOND COURSE Nyonya Chicken Laksa Noodles by Chef Alice (Malaysia) Southeast Asian noodle dish featuring slow-cooked chicken in a creamy coconut curry broth, with loads of toppings (Love heat?

Add spicy sambal!) Contains cashews Dairy-free Tarkari by Chef Mitra (Bhutan) A unique, craveable Nepali-style curry featuring bamboo shoots, black-eyed peas, mushrooms & jackfruit. Served with rice GF V+ Derek Tibs Stir Fry by Chefs Kidane and Besrat (Eritrea) Eritrean stir fried beef, with onion and colorful bell peppers. Served with rice, traditional himbasha bread and an East African sauce GFA – Gluten-free upon request if himbasha bread is excluded THIRD COURSE Kunafa by Chef Entisar (Iraq) A classic scratch-made Middle Eastern dessert! Shredded phyllo dough is stuffed with cream and topped with simple syrup V Tres Leches on Flan by Chef Isa (Mexico) Sweet flavors of Mexico are brought together as Isa’s fluffy milk-soaked cake is served atop dense, delicious flan V Wajik by Chef Mida (Indonesia) Sweet sticky rice dessert made with coconut milk and pandan leaves. Served with ripe sweet jackfruit on the side GF V+ DRINK LOCAL One Tree Huckleberry Hard Cider $6

1321 W. Third Ave.

509.608.1313

Menu served Wed-Thu, 4-7 pm; Fri-Sat, 4-8 pm; Sun 4-7 pm; Mon-Tue, Closed

T H R EE COURSES

35

$

RESERVATIONS RECOMMENDED

100 N. Hayford Rd. Menu served Sun-Sat, 4 pm-close

DOWNTOWN SPOKANE

Our Delicious Pineapple Chicken

Fresh Rolls

415 W. Main Ave. 509.863.9501 Menu served Tue-Thu, 4-10 pm; Fri-Sat 4-11 pm, Sun-Mon Closed

Authentic global comfort food shared by local Immigrants and refugees!

Spokane’s Favorite Choice for Gourmet Thai Cuisine Join us for Inlander Restaurant Week!

509.481.2131

Locally owned wood fired pizza restaurant with amazing food and drinks HAYDEN

ITALIAN

$

35

FIRST COURSE Crispy Prosciutto Salad Arugula, crispy prosciutto, goat cheese and pistachios with a rose vinaigrette GF – Add chicken $5 or bacon $3 Smoked Salmon Dip Smoked salmon and spinach dip served with house-made flat bread GFA

Meatballs Four house-made beef and pork meatballs served in marinara sauce and topped with mozzarella cheese GF SECOND COURSE Stromboli House-made dough filled with soppressata, pepperoni, green peppers, red onions, mozzarella and red sauce finished with parmesan and herbs

Sweet Mango Sticky Rice

Beef Tenderloin Pappardelle Seared beef tenderloin, mushrooms, sweet peppers, wine cream sauce and parmesan served with pappardelle Chicken Pesto Pizza with Bacon House-made pesto, chicken, bacon, tomatoes, roasted red peppers, mozzarella and garlic GFA THIRD COURSE Crème Brulee Creamy vanilla custard with caramelized sugar GF V

Espresso Cheesecake Espresso cheesecake with an Oreo crust and finished with chocolate ganache V Spumoni Sunday Spumoni ice cream topped with whipped cream, chocolate sauce, maraschino cherries and pistachios GF V DRINK LOCAL CDA Cellars No. 6 Red Red blend from a local winery $10

RESERVATIONS RECOMMENDED

8592 N. Government Way Menu served Tue-Sat, 4-9 pm

208.635.5836

3 locations to serve you: South Hill 1325 S. Grand Blvd | 509.838.8424 U District 1003 E. Trent | 509.325.8370 Valley 101 N. Argonne Rd., Ste. E | 509.315.9943

SpokaneBangkokThai.com INLANDER RESTAURANT WEEK 2024 35

Gourmet doesn’t begin to describe us!

THE FLYING GOAT

FRANCAISE

Neighborhood craft beer bar and artisan pizza NORTH SPOKANE

PIZZA

25

$

FIRST COURSE Albi Italian Salad Mixed greens, cucumber, red onion, croutons, pepperoncini, tomato, Italian vinaigrette GFA V+ Sage Sausage Maple vinaigrette, arugula, crostini GFA “A” Street Chips Thin sliced potatoes deep fried with Flying Goat seasoning or salt and vinegar – Add a side of creamy gorgonzola dressing $1.50 SECOND COURSE Fig and Pork Belly Pizza Candied figs, braised pork belly, caramelized onion, goat cheese, arugula (6” pizza). Ask your server about our gluten-free option GFA Cuban Sandwich Pulled pork, back bacon, provolone, housemade pickles, Swiss cheese, mustard aioli, on a house bun Alberta Pizza Red sauce, fresh mozzarella, pepperoni, red onion, roasted basil (6” pizza). Ask your server about our glutenfree option GFA THIRD COURSE Root Beer Float Root beer, vanilla ice cream GF V Cannoli Blood orange marmalade, mascarpone, ricotta V Peach Short Cake Caramelized peaches, sweetened cream GF V DRINK LOCAL Uprise Color Theory (6.6% ABV) A crisp IPA with big citrus notes from Citra and Strata hops $7

1914 N. MONROE 509.474.9040

Modern French cuisine SOUTH SPOKANE

FRENCH

$

45

FIRST COURSE Deviled Eggs Caviar service deviled eggs with creme fraiche, steelhead caviar, chives and crispy potato GF V

Onion Soup Caramelized onions in red wine beef broth, topped with croutons and toasted gruyere cheese GFA – Upgrade to bowl $3 Lyonnaise Salad Frisee and escarole lettuce in sherry-dijon vinaigrette with crispy pork belly, brioche croutons, fresh pepper, poached egg and fried shallots GFA V – Add Duck confit $12 SECOND COURSE Steak Frites Grilled hanger steak sliced and topped with blue cheese-cognac butter, greens, chives and charred shallots served with aioli and fries – Upgrade to truffle fries $7 Pork Ribeye 12 oz. bone-in pork ribeye grilled with butter and rosemary, served with bordelaise sauce, smashed red potatoes and crispy onions Macaroni Gratin Large pasta noodles baked with truffle cheese sauce and mushrooms, topped with comte cheese V – Add ham or pork belly $5 THIRD COURSE Creme Brûlée Slow cooked, silky smooth custard with vanilla beans topped with orange mascarpone cream, cranberry chutney and zest GF V Beignets Fried pastry dough topped with powdered sugar and served with jam V Limoncello Spritz (21+ only) Limoncello, orange juice, sparkling wine DRINK LOCAL Winescape Chardonnay Tropical coconut sorbet and grilled pineapple flavors glide along a creamy texture, with soft acidity and saline $14 RESERVATIONS RECOMMENDED

3318 W. Northwest Blvd.

509.327.8277 Menu served Sun-Thu, 4-9 pm; Fri-Sat, 4-10 pm

928 S. Perry St. 509.315.4153 Menu served Mon-Fri 3-9 pm; Sat 11 am-10 pm; Sun 11 am-9 pm

GANDER & RYEGRASS RESTAURANT

GILDED UNICORN

Italian inspired fine dining

DOWNTOWN SPOKANE

Authentic Indian Cuisine

ITALIAN

$

35

FIRST COURSE House-smoked Nuts Walnut, cashew, almond, pecan GF Marinated Olives Castleventrano, picholine GF V Stuzzicchini Small bites: the first full course of our tasting menu SECOND COURSE Duck Liver Mousse Smoked lard, house pickles, crostini Salad Arugula, fennel, parsnip, chevre, seeded granola, chicory, citrus vinaigrette Cauliflower Pomegranate, honey, parsley, almond V THIRD COURSE Casarecce Pork shoulder ragout, crispy parmesan Campanelle Butternut squash, broccoli florets, brown butter Spaghetti Red sauce, crispy sausage, parm DRINK LOCAL Coeur d’Alene Cellars Red wine - ask for the current varietal $14

INDIA HOUSE AUTHENTIC CUISINE

We welcome you for Restaurant Week!

KARMA 2606 N MONROE ST S P O K A N E , WA 5 0 9 - 31 5 - 9371

Modern American classics

DOWNTOWN SPOKANE

AMERICAN

$

45

FIRST COURSE Deviled Eggs Stuffed eggs with smoky whipped yolks, topped with maple chili and applewood bacon GF Caesar Salad Honey gem lettuce with aged reggiano, creamy anchovy garlic dressing, roasted garlic, brioche croutons GFA V Bocce Rolls Garlic confit and mozzarella stuffed into fresh oven baked rolls V SECOND COURSE Tatertot Casserole Braised brisket and roasted wild mushrooms tossed in sherry cream sauce and herbs. Topped with tots and aged cheddar, baked golden brown and finished with green onions, pickled jalapeños and caramelized onions Wild Mushroom Stroganoff Slow-cooked mushrooms, mushroom gravy, crème fraiche, green peas and egg noodles topped with crispy mushrooms V Crispy Chicken à la King Crispy fried chicken on top of creamy pilaf topped with brown butter king oyster mushrooms, drop peppers, peas, carrots and breadcrumbs THIRD COURSE Carrot Turmeric Donuts Fresh donuts tossed in spiced powder sugar with whipped cream cheese V Molten Chocolate Truffle Cake Warm chocolate cake filled with molten truffle with toasted milk ice cream, caramel sauce and sea salt V Fat Melvin Cocktail (21+ only) Peanut butter whiskey, banana liqueur, crème de cassis, cream, chocolate dust DRINK LOCAL Dry Fly Old Fashioned Bourbon, orange liqueur, maraschino, Angostura bitters, cherry, brulée orange $15

INDIA HOUSE 74 0 N C E C I L R D, P O S T FA L LS , I D 2 0 8- 9 81 - 0 0 64 4 41 0 S R E G A L S T, S P O K A N E 5 0 9 - 4 43- 4 457

36 FEBRUARY 22 - MARCH 2, 2024

RESERVATIONS RECOMMENDED

RESERVATIONS RECOMMENDED

404 W. Main Ave. 509.315.4613 Menu served Sun-Thu, 5-9 pm; Fri-Sat, 5-10 pm

110 S. Monroe St. 509.309.3698 Menu served Sun-Thu, 4-11 pm Fri-Sat, 3 pm-midnight

HERITAGE BAR & KITCHEN

Spokane-centric restaurant serving elevated pub food & craft beverages DOWNTOWN SPOKANE

AMERICAN

$

35

HOGWASH WHISKEY DEN

Speakeasy with bar bites and non-traditional comfort food DOWNTOWN SPOKANE

ECLECTIC

$

35

FIRST COURSE Ultimate Chili Cheese Fries Our famous rosemary curly fries topped with sharp cheddar, house-made Dr. Pepper beef and bacon chili, more cheese and onions Diane’s Italian Salad Fresh greens, marinated artichokes, black olives and red peppers tossed in a house-made Italian dressing. Optionally, add a sprinkle of parmesan at no charge V V+ – Add a diced chicken breast $5 Lemon Garlic Fusilli Pasta Salad Fusilli pasta, cucumbers, avocado, red onions and cherry tomatoes tossed in a lemon garlic dressing V V+ – Add feta cheese crumbles $2 SECOND COURSE French Onion Burger Two beef smash patties, melty gruyere, caramelized onions, arugula and garlic aioli resting between toasted sourdough. Served with a French onion au-jus for dipping!

Ric Flair A toasted hoagie loaded with diced chicken, smoked gouda, pickled red onion and house-made bacon jam. Woooooo!

Impossible Nancys A vegan take on our house favorite Fancy Nancys. Fresh-baked hand pies made with Impossible Beef, vegan cheddar, onions, tomatoes and house seasoning V V+ THIRD COURSE Biscoff Trifle Cake Layered crumbled Biscoff, spice cake, caramel and cream V Boba Tea Your choice between a chocolate or passion fruit boba tea V – Have the alcoholic version $6 Local Tap Beer Not big on sweets? Make your third course a local tap beer! V V+ DRINK LOCAL Grey Skies Earl Grey infused Browne Family vodka with house-made sour mix and a hint of Peychaud’s. Served on the rocks with lemon $12

FIRST COURSE Candlewick Salad Mixed greens, white truffle vinaigrette, pickled fiddlehead ferns and fennel, pecorino, sunflower seeds GF V – Ask about vegan option Okonomiyaki Tater Tots Hoisin barbecue, kewpie, mushroom furikake, nori, scallions V Mushroom Tom Kha Soup Galangal, lime leaf, lemongrass, chilies, local mushrooms GF V V+ SECOND COURSE Hogwash Burger Two smashed patties, caramelized onions, Hogwash Sauce, mayo, American cheese, butter lettuce, housemade brioche bun Spicy Chicken Sandwich Zesty fried chicken breast, pickles, spicy mayo on a housemade brioche bun Pumpkin Curry Mac and Cheese Winter squashes, fontina, fried shallot, basil V – Ask about vegan options THIRD COURSE Banana Coffee Bread Pudding Warm bourbon caramel, candied pecans, maple whipped cream V Ricotta Zeppole Donuts Duck fat buttercream, amaretto, orange, seasonal compote – Ask about a vegetarian option Thai Tea Poached Pear Lime leaf syrup, toasted coconut, basil

122 S. Monroe St. 509.863.9235 Menu served Mon-Sat, 4-9 pm; Sun Closed

304 W. Pacific Ave. 509.464.6541 Menu served Mon-Thu, 4-10 pm; Fri-Sat, 4-11 pm; Sun Closed

Never LEave Hungry

GF V V+

DRINK LOCAL YaYa Fluffy Puffy Sunshine Smooth, creamy IPA with citrus and fresh hops $6

RESERVATIONS RECOMMENDED

— Spokane’s Legendary BarbeCUE —

7611 W Sunset Hwy · (509) 838-8372 | Spokane Valley, WA · (509) 924-9600 | thelonghornbbq.com

Join Us For Inlander Restaurant Week

Cold-Smoked Shrimp Quesadilla

A TRULY UNIQUE RESTAURANT & WHISKEY EXPERIENCE

45

Three Courses $

Whiskey Crusted Smoked Pork Ribs

OVER 900 WHISKEYS ON THE WALL

View our Menu

Bourbon Caramel Sauce Cheesecake

524 W Main Ave, Downtown Spokane • 509-290-6518 • thepurgatory.com INLANDER RESTAURANT WEEK 2024 37

HONEY EATERY AND SOCIAL CLUB Modern comfort foods and craft cocktails COEUR D’ALENE

Locally Owned Family-Friendly Restaurant GREAT FOOD, UNIQUELY CRAFTED COCKTAILS & EXCEPTIONAL CUSTOMER SERVICE

AMERICAN

$

35

HUNT

Cozy, subterranean restaurant DOWNTOWN SPOKANE

ECLECTIC

$

45

FIRST COURSE Monkey Bread Garlic butter, mozzarella and cheddar knotted together and baked to order in loaf pans. Topped with sea salt V – Add marinara or garlic sauce $1.49 Jalapeno Popper Deviled Eggs Jalapeño jam, tempura crumbs, bacon Idaho Nachos Yukon chips, creamy queso sauce, pickled jalapeños, shaved ribeye, green onion GF SECOND COURSE Mac and Cheese Pepperjack cheese sauce, biscuit crumbs and pickled jalapeños V – Add fried chicken $7.99 Cubano Ham, roast pork, gruyere, pickled mustard seeds, house pickles on griddled baguette bread. Served with fries Sausage and Pepper Pizza Red sauce, Gentleman’s Italian sausage, roasted peppers, caramelized onion, whole milk mozzarella THIRD COURSE Black Forrest Cake Rich dark chocolate cake, layered with Bordeaux cherry filling and buttercream frosting V Cast Iron Cookie Baked fresh and served with vanilla ice cream then topped with flaky salt V Heyyyy Brandy (21+ only) Apple cider, Up North Brandy, spiced cranberry DRINK LOCAL Cran Appletini Up North Brandy shaken with house-made spiced cranberry juice, topped with sparkling wine $12.99

FIRST COURSE Elk Chili chili + cornbread Crunchwrap BBQ beef + grilled onion White Bean Dip herb salad + pickled onion + focaccia V SECOND COURSE Caesar Salad anchovy + garlic + cheese + lemon Pimento Cheese pickles + focaccia V Mac & Cheese blue cheese bread crumb + cheddar cheese THIRD COURSE Trout grilled cabbage + sour cream + potato + rosemary GF Braised Beef Stew carrot + potato + focaccia GFA Chicken Stroganoff chicken + dijon + mushroom + thyme DRINK LOCAL Coffee Anvil coffee $3

317 E. Sherman Ave. Menu served Sun-Sat, 8:30 am-8:30 pm

225 W. Riverside Ave. Menu served Tue-Sat, 4-9 pm

3

COURSE

35

$

S

RESERVATIONS RECOMMENDED

208.930.1514

INLAND PACIFIC KITCHEN Modern American and seasonal casual fine dining DOWNTOWN SPOKANE

ECLECTIC

509.919.3748

IRON GOAT BREWING $

45

FIRST COURSE Parsnip Smash Harissa aioli, burnt garlic oil, chili crisp, herbs GF V Tomato and Lemongrass Soup Shaved cabbage, coconut crema, cilantro GF V+ Pork Belly Black bean and brown butter aioli, frisée, green sambal GF SECOND COURSE Braised Chicken Piri-piri, forbidden black rice, mango slaw GF Rockfish Green goddess polenta, chicory, lemon caper beurre GF Mushroom Rissoto PNW mushrooms, brie, miso, brown butter GF V

THIRD COURSE Freak Show Corn gelato, butterscotch, popcorn crumble, maldon GFA V A Day At The Beach Shortbread, coconut pastry cream, salted milk foam, boba V Going Nuts Coconut, walnut, hazelnut, vanilla sponge cake, maple foam V V+ DRINK LOCAL Fluffy Puffy Sunshine YaYa’s New England-style IPA $7

Local craft beer and craft food since 2012 DOWNTOWN SPOKANE

GASTROPUB

$

35

FIRST COURSE Roasted Mushroom Soup Roasted mushrooms in a creamy mushroom broth, chili oil and chives served with house focaccia

GFA V

Roasted Cauliflower Roasted lemon cauliflower and onions, romesco sauce, roasted almonds, gremolata GF V+ Verde Shrimp Salad Tostada Poached shrimp, pickled cucumber, red onion, jalapeno, cilantro and lime salad, lime crema, tomatillo salsa verde on a crispy corn tortilla GF SECOND COURSE Achiote Salmon Rice Bowl Achiote rubbed salmon, jasmine rice, guajillo salsa, charred pineapple, pickled red onions, cilantro

GF

Genovese with Rigatoni Beef and onion ragu, rigatoni, house pancetta, parmesan, gremolata

Grilled Veggie Sandwich Marinated zucchini, eggplant and onion, sunflower seed and basil pesto, pickled red onions, citrus arugula on a ciabatta bun GFA V+ THIRD COURSE Strawberry Cheesecake Truffles Cheesecake truffles rolled in strawberry sugar, strawberry sauce, powdered sugar GF Banana Cream Pie Vanilla cookies, banana custard, banana chips Goatmeal Stout Brownie Chocolate brownie made with Iron Goat Goatmeal Oatmeal Stout V+ DRINK LOCAL Buzzsaw McThunder Juicy IPA Bold, dank aromas of grapefruit and pineapple with mango, papaya and citrus pith flavors $7

PRAI RI E FALLS GOLF CLUB

3200 N SPOKANE ST, POST FALLS, IDAHO 208-618-IRON (4766) • IRONWOODANDICE.COM 38 FEBRUARY 22 - MARCH 2, 2024

RESERVATIONS RECOMMENDED

304 W. Pacific Ave. Menu served Wed-Sat, 5-9 pm

509.464.6541

RESERVATIONS RECOMMENDED

1302 W. Second Ave. Menu served Mon-Sun, 4-8 pm

509.474.0722

IRON, WOOD & ICE URBAN BAR & KITCHEN

A neighborhood urban kitchen taking comfort food to another level POST FALLS

GASTROPUB

$

35

FIRST COURSE Seafood Deviled Eggs Dill accented deviled eggs topped with Argentinian red shrimp and smoked trout. Served with housemade cocktail sauce and charred lemon GF Brussels Sprout Chips Flash-fried Brussels sprout leaves topped with spiced balsamic glaze, dried cranberries, and gorgonzola cheese GF V

Havarti Dill Pickle Spears Pickle spears and havarti cheese in wonton wrappers, flash-fried, and served with chive ranch V SECOND COURSE Smoked Chicken Slightly smoked and fire-grilled chicken breast accented with a bacon and cranberry compote. Served with white cheddar mashed potatoes, and seasonal vegetables GFA – Extra chicken breast $6 Barbecue Pork Ribs Half-pound of slow-smoked pork ribs finished with our house barbecue sauce. Served with fries GFA – Full pound ribs $6. Substitute side $2 Vegetarian Pasta Penne pasta tossed with smoked broccoli, onions, mushrooms, tomatoes, and toasted walnuts in a balsamic cream sauce V – Add grilled chicken or blackened shrimp $6 THIRD COURSE Bread Pudding Warmed white chocolate bread pudding topped with brandy fired bananas and whipped cream V – Add scoop of vanilla bean ice cream $2 Creme Brulee Traditional European-style custard, double torched and topped with fresh berries and whipped cream GF V Chocolate Decadence Flourless chocolate torte finished with huckleberry compote and whipped cream GF V DRINK LOCAL Iron Wood & Ice Old Fashioned Smoked Dry Fly Triticale whiskey, orange, bitters, and Luxardo cherry $12

MULTIPLE LOCATIONS

KARMA INDIAN CUISINE / INDIA HOUSE Authentic Indian food, recipes, and homemade spices

INDIAN

$

35

FIRST COURSE Aloo Tikki Chaat A famous Indian street food featuring a crispy Indian potato patty flavored with spices, topped with yogurt and chutney V – Vegan option available Samosa Chaat Tangy, spicy samosa chaat! Deep-fried Indian pastry stuffed with spiced mashed potatoes, peas, and channa (chickpeas), topped with dollops of yogurt and chutney V – Vegan option available Mango Salsa Papadum Cone A new, Indianized twist on Spanish salsa, made with juicy mangoes and red onion and served with spicy and crispy papads GFA V+ SECOND COURSE Lamb Chops Chopped and marinated lamb in yogurt and Indian spices. Served with saffron rice, salad, and naan GF – Vegan option available Chicken (or Vegetable) Nirvana Coconut milk-infused Indian masala sauce served with saffron rice, salad, and naan – Vegetarian option available Chicken (or Paneer) Tikka Masala Marinated chicken breast breast or vegetable pieces served in a delicate, creamy, tomato and onion sauce. Served with saffron rice, salad, and naan – Vegetarian option available THIRD COURSE Gulab Jamun Indian delicacy made from a special dough, fried golden brown and soaked in a homemade syrup V Cookie Sandwich Indian cookie sandwich filled with ice cream and served with a coffee syrup V Southern Indian Rice Pudding Payasam garnished with pistachio jaggery GF V DRINK LOCAL Mango Lassi Our popular house-made dessert drink made of mangoes, yogurt, and cream $5.50

W. 525 SPOKANE FALLS BLVD (509) 747-0322

RESERVATIONS FOR PARTIES OF 8 OR MORE

Where passion plated and poured.

RESERVATIONS RECOMMENDED

3200 N. Spokane St.

208.618.4766

Menu served Sun, noon-8 pm; Mon-Thurs, 11 am-8 pm; Fri-Sat, 11 am-9 pm

RESERVATIONS RECOMMENDED

MULTIPLE LOCATIONS

ITALIAN KITCHEN

Locally owned and operated, Italian Kitchen is Spokane’s best Italian DOWNTOWN SPOKANE

ITALIAN

$

45

FIRST COURSE House Salad Mixed greens, tomatoes, croutons with our housemade Parmesan vinaigrette Caesar Salad Classic Caesar with our house-made dressing Minestrone Soup Classic minestrone soup filled with pasta, beans, tomatoes, vegetables and Italian herbs SECOND COURSE Blackened Halibut Served over Parmesan veggie risotto with a roasted red pepper vinaigrette Spaghetti & Sausage Carbonara White wine Alfredo sauce with bacon, garlic, shallots, egg, Asiago-Romano cheeses with Italian sausage Spicy Sausage Gnocchi Tossed with bell peppers in a semi spicy marinara with baked mozzarella cheese and a generous amount of Italian sausage THIRD COURSE Tiramisu Ladyfinger cookies soaked in espresso, Kahlúa, Baileys, and rum. Layered between two layers of dark chocolate mascarpone Crème Brûlée House-made vanilla custard topped with a layer of caramelized sugar and dusted with confectioners’ sugar Spumoni Ice Cream An incredible blend of chocolate, cherry, and pistachio ice cream DRINK LOCAL One Tree Lemon Basil Hard Cider Fantastic local cider $8

NORTH SPOKANE 2606 N. Monroe St. Menu served Tue-Sun, 11 am-9 pm

509.315.9371

SOUTH SPOKANE 4410 S. Regal St. Menu served Tue-Sun, 11 am-9 pm

509.443.4457

POST FALLS 740 N. Cecil Rd. Suite 110 Menu served Tue-Sun, 11 am-9 pm

208.981.0064

unique small plate dining and wine bar experience

MASTER

THE MENUS KEY

GF - Gluten-Free GFA - Gluten-Free Available V - Vegetarian V+ - Vegan

Hours Available RESERVATIONS REQUIRED

Text 509.435.5915 for reservations

113 N. Bernard St. Menu served Mon-Sun, 4-9 pm

509.363.1210

Hours listed are the times the three-course Inlander Restaurant Week menu is served.

Some menus are available at dinner and lunch!

open lunch and dinner Monday - Saturday

INLANDER RESTAURANT WEEK 2024 39

Skewers Truck opens Restaurant!

2021

2021

Authentic Lebanese-Armenian food with the mission of sharing our culture & raising awareness

1009 W. 1st Ave • Spokane

509-456-5656 • skewersspokane.com

East Pan-Asian Cuisine’s Miso Cod AMANDA SIEMBIDA PHOTO

MENU MUST-TRIES

I SEA YOU

W Locally Owned Latin Inspired Cuisine Located in Historic Hillyard

3020 E Queen Ave | Spokane | 509.309.2944 40 FEBRUARY 22 - MARCH 2, 2024

CAN’T GET ENOUGH SEAFOOD? CHECK OUT THESE FISHY DISHES

e may be a few hours from the coast, but we’ve still got a mean seafood scene.

If you’re looking for deep ocean flavors or some succulent crustaceans, this year’s Inlander Restaurant Week has you covered. And for those who prefer fresh water fish, you’re definitely in the right place!

CHINOOK STEAK, SEAFOOD & PASTA in North Idaho has a Northwest seafood alfredo featuring halibut, scallops and panseared shrimp. ANTHONY’s two locations are serving cups of New England-style clam chowder with bacon and potatoes, oysters on the half shell, and chargrilled Columbia River steelhead. CHOWDERHEAD also has, well, chowder (plus some land-based sandwiches like a cheesesteak or banh mi).

EAST PAN ASIAN is featuring its Epicurean award-winning Miso Cod that’s

bathed in an elderflower beurre blanc with smoked mushrooms and roe. DOWNRIVER GRILL has put together a prawn and clam piccata with capers and sundried tomatoes in a white wine sauce. The trout meuniere at VIEUX CARRE NOLA KITCHEN is drenched in brown butter.

SATAY BISTRO has a blue crab cake, plus wild red snapper topped with crab and sea bass chutney. DURKIN’S LIQUOR BAR has Manila clams and pan-seared cod in a fennel cream sauce with asparagus and whipped potatoes.

SOUTH PERRY LANTERN upholds the classic combo of shrimp and lobster in its shrimp and lobster roll sliders, but also combines the best of both worlds with their ahi poke nachos. And the ahi doesn’t stop there. 1898 PUBLIC HOUSE tops its ahi tuna crudo with watermelon radishes and wonton crisps. 

KASA RESTAURANT & TAPHOUSE Local Feel. Fusion Flavor.

DOWNTOWN SPOKANE

GASTROPUB

25

$

FIRST COURSE Hummus With roasted olives, garlic, feta, onion, drizzled with hot honey and served with Kasa bread GFA V Soup of the Day Made with the freshest ingredients – Add a side of Kasa bread $4 Kasa House Salad Romaine, cucumber, red onion, tomato, parmesan and croutons GFA V – Add a side of Kasa bread $4 SECOND COURSE Red Curry Chicken Bowl Spicy red curry peanut sauce, pineapple-jalapeno salsa, cotija, curry creme, peanuts, cilantro and Kasa bread. Served over basmati rice – Add additional grilled chicken $5 Adobo Pulled Pork Sandwich With sliced red onions, mozzarella, green onions and adobo pan sauce on grilled Kasa bread. Served with fries – Double the pulled pork $5 Mellow Yellow Tofu Bowl With pickled daikon radish and carrot slaw, charred green onion, and red chili oil served with Kasa bread. Served over basmati rice GFA V V+ – Add additional tofu $5 THIRD COURSE Cookie Gourmet chocolate V – Add scoop of ice cream $2 Brownie Double chocolate V – Add scoop of ice cream $2 Vanilla Sundae With huckleberry coulis GF V – Add an additional scoop of ice cream $2 DRINK LOCAL YaYa Fluffy Puffy Sunshine 6.5% $8

KISMET

Latin-inspired cuisine in the heart of Hillyard NORTH SPOKANE

LATIN

$

35

FIRST COURSE Tacos Whettos Beef cheek barbacoa, fried corn tortilla, manchego cheese, pico de gallo, hot sauce GF Grilled Queso Grilled chihuahua cheese, corn salsa, verde, aioli, fried tostada GF V Stuffed Anaheim Pepper Chorizo and cheese blend stuffed pepper, habanero pepita machaca, avocado puree, tomatillo ketchup GF SECOND COURSE Chicken Carnita Chicken confit, basmati cilantro rice, mole caramel, pickled chilies GF Braised Short Ribs Ancho-braised beef short ribs, potato croquette, crispy onions, braisage Black Bean Empanada Smoked cheese and black bean, house labneh, verde, crema V THIRD COURSE Tres Leches Milk-soaked cake, whipped cream, berries V Mexican Bread Pudding Concha bread pudding, walnuts, whipped cream V Mango Sorbet Tequila mango sorbet, tajin, mango GF V V+ DRINK LOCAL Big Barn Brewing Mexican Lager $7

RESERVATIONS RECOMMENDED

908 N. Howard St. 509.315.8951 Menu served Sun, 11 am-9 pm; Tue-Sat, 11 am-9 pm

3020 E. Queen Ave. 509.309.2944 Menu served Sun-Wed, 4-9 pm; Thu-Sat, 11:30 am-9 pm

SERIOUS STEAKS | HANDCRAFTED COCKTAILS

NEAPOLITAN STYLE WOOD-FIRED PIZZA IN RIVERSTONE Five TVs to catch every college basketball game!

208.758.7997•2385 N. Old Mill Loop, CdA•vicinopizza.com

EVENT SPACES · TUESDAY TRIVIA · LIVE MUSIC

DINE BY THE RIVER

509.323.2578 | ospreyspokane.com 700 N. Division St, Spokane, WA 99202

MAKE A RESERVATION

steamplantspokane.com | 159 S Lincoln, Spokane, WA 99201 | (509) 777-3900 |

CAMERA READY

INLANDER RESTAURANT WEEK 2024 41

LATAH BISTRO

KUNI’S THAI CUISINE

Award-winning authentic Thai and Thai-inspired cuisine NORTH SPOKANE

B O N A P P E´ T I T , SPOKANE VALLEY!

THAI

$

35

FIRST COURSE Kuni’s Thai-Style Clam Chowder A Thai-style clam chowder featuring clams, potatoes, coconut milk, galangal, lemongrass and Kaffir lime leaves. A delicious way to warm up on a cold winter day GF Golden Plate A combination of flaky curry puffs and crispy spring rolls deep-fried to a golden perfection. Enjoy the best of both worlds! V V+ Peanut Sauce Delight A smaller version of our popular signature dish with fried, organic tofu or crispy chicken, mixed veggies and topped with our special house peanut sauce GF V V+ – Substitute coconut prawns $3 SECOND COURSE Volcano Beef Marinated beef sirloin grilled and served with stirfried bell peppers, onions, mangoes, pineapples and asparagus.

Flambéed for a dramatic presentation GF – Extra sirloin $3 Salmon with Panang Curry Wild salmon grilled and served with a special version of our Panang curry. The curry is made with coconut cream and reduced to create a thicker, creamier sensation. Served with asparagus, zucchini and bell peppers GF Thunderbolt Spicy Chicken or Tofu Stir-fried chicken or fried tofu with turmeric, lemongrass, galangal, ginger, garlic, Kaffir lime leaves, red onion and Thai chilis served with steamed broccoli and carrots. This dish is VERY spicy and starts with four chilis! GF V V+ THIRD COURSE Crunchy Rubies (Tub Tim Krob) Thai dessert made with water chestnuts, jackfruit and toddy palm seed, served with sweet syrup and coconut milk GF V V+ Oh My, Mango! Coconut ice cream (vegan option available), sweet sticky rice and organic mango. Oh my! Need we say more? V V+ Sweet Thai Iced Tea with Boba Fresh-brewed Thai iced tea, sweetened with cream and finished with chewy boba GF V DRINK LOCAL No-Li Porch Glow Amber Ale $5

Elevated Northwest neighborhood cuisine SOUTH SPOKANE

509.290.5993

Chicken Thigh Dirty farro, cabbage, carrot, white barbecue sauce, country ham broth GF THIRD COURSE Creme Brûlée Sweet potato, rosemary maple cookie, buttermilk chantilly V Cheesecake Cranberry, white chocolate, gingersnaps V “Hot Chocolate” Dark chocolate shell, milk chocolate mousse, brown butter marshmallow, whipped cold brew GF V DRINK LOCAL Lavender Blossom Browne Family lavender gin, lime, pear spice simple syrup $12

LEBANON RESTAURANT & CAFE

LEGENDS OF FIRE

DOWNTOWN SPOKANE

35

FIRST COURSE Hummus Dip with Pita Slow-cooked garbanzo beans blended with garlic, lemon, and tahini sauce served with extra virgin olive oil and pita bread GFA V V+ – Add beef shawarma meat $14

Tzatziki Dip with Pita Fresh Greek yogurt, cucumbers, dill, mint and garlic served with pita bread GFA V – Add gyro meat $12 Kibbeh with Tzatziki Three football-shaped treats with a shell of bulgur wheat and minced beef, stuffed with sautéed ground beef, onions, and pine nuts. Served with tzatziki sauce SECOND COURSE Gyros Dinner Platter Grilled, seasoned gyros strips drizzled with our tahini sauce. Served over our famous seasoned basmati rice and a side of Mediterranean salad – Add tzatziki sauce $2 Fried Veggie Platter Fried cauliflower, eggplant and potatoes drizzled with our tahini sauce served over our famous seasoned basmati rice and a side of Mediterranean salad GF V V+ – Add two falafel patties $5 Chicken Shawarma Platter Marinated and grilled shaved chicken breast, drizzled with our garlic sauce. Served over our famous seasoned basmati rice and a side of Mediterranean salad GF – Add garlic sauce $2 THIRD COURSE Baklava Homemade phyllo dough stuffed with walnuts or pistachios – Add an ice cream scoop $5 Halva A traditional Middle Eastern fudge-like confection made with tahini (sesame seed paste) GF V V+ Breakfast – Lunch – Dinner – Late Night Dining with Full Menu ‘til Close Weekend Brunch • Eclectic Menu • Happy Hours Daily 3-6pm & 9pm-Close 50% Off Bottles of Wine on Wednesday Ladies Night Thursdays Saturday & Sunday Bloody Mary Bar • Private Dining • Banquets Courtyard Patio Dining • First Wednesday Wine Tasting & Art Exhibition

1100 N. Sullivan Rd. Spokane Valley, WA | 509.922.6252 | maxatmirabeau.com

42 FEBRUARY 22 - MARCH 2, 2024

RESERVATIONS RECOMMENDED

4241 Cheney Spokane Rd. Menu served Sun-Sat. 4-8:30 pm

MIDDLE EASTERN $

45

Roasted Beets Frisée, smoked onion crème fraîche, sage honey, walnuts, bone marrow vinaigrette GF SECOND COURSE Porchetta Crispy polenta, braised kale, chermoula, black garlic glacé GF Duck Bolognese Paparedelle, figs, confit garlic, cioppolini onion, ricotta

Menu served Tue-Thu 11 am-2 pm,4:30-8 pm; Fri 11 am-2 pm,4:30-9 pm; Sat 11 am-9 pm; Sun 11 am-8 pm

Welcome to the house of authentically made Lebanese cuisine

$

FIRST COURSE Winter Squash Bisque Green apple, pickled fennel, pomegranate seeds, chili oil, breadcrumbs GFA V Beef Tartare Shoyu, chili crunch, puffed rice, spam aioli, sourdough

RESERVATIONS RECOMMENDED

101 E. Hastings Rd.

NORTHWEST

509.838.8338

Spokane’s only premium cigar bar, located inside Northern Quest AIRWAY HEIGHTS

NORTHWEST

$

45

FIRST COURSE Canoe Ridge Expedition Red Polished texture, velvety finish, notes of smoky plum and red currant Browne Rye Whiskey Barrel-Aged Old Fashioned Housemade and aged in an oak barrel Hop Valley Bubble Stash IPA Bright notes of blueberry and tangerine SECOND COURSE FLVR Space Ranger Cigar An intergalactic explosion of chocolate and mint flavors La Palina Classic Connecticut Cigar Notes of cream, leather and fresh-cut oak La Palina Double Digit Gordo Cigar Natural sweetness accented with bold notes of spice THIRD COURSE Steak Frites Ancho coffee-rubbed skirt steak, cilantro chimichurri, shaved carrot salad, thick-cut fries Grilled Steelhead Rice pilaf, seasonal vegetable, pesto compound butter Chicken Bacon Jalapeño Mac and Cheese Orecchiette, creamy white cheddar fondue, herbed Parmesan DRINK LOCAL Barrister Rough Justice Red Blend Cherry, black currant, warm spice $10

Lebanese Rice Pudding Creamy rice pudding flavored with orange blossom water – Add whipped cream $3 DRINK LOCAL No-Li Beer Rotating selection $8 RESERVATIONS RECOMMENDED

707 W. Fifth Ave. 509.279.2124 Menu served Mon-Sat, 11 am-8 pm; Sun, 12 pm-8 pm

100 N. Hayford Rd. 509.481.2093 Menu served Tue-Sun, 4 pm-close; Mon, Closed

LITTLE NOODLE

LITTLE DRAGON EATERY Fresh and fast delicious Asian-inspired food WORLEY

ASIAN

25

$

FIRST COURSE Chicken Wonton Tacos Perfect blend of flavors with a hoisinbased sauce, Asian coleslaw, green onions and roasted red bell pepper packed into a deep-fried wonton wrapper Egg Drop Soup Classic house-made chicken broth soup with a whisked egg, napa cabbage, peas and carrots

Egg Rolls Deep-fried vegetable egg rolls served with our housemade sweet-and-sour sauce SECOND COURSE Raspberry Barbecue Pork Sliced house-made barbecue pork covered in our own sweet-and-spicy raspberry sauce, topped with sesame seeds. Served with your choice of rice or noodles and vegetables Pho Delicious thinly sliced beef, house-made meatballs and rice noodles in a pho broth topped with sprouts, basil, jalapeños and green onions Kung Pao Chicken A classic Chinese dish featuring marinated chicken stir fry with green onions, red bell peppers and Thai chili peppers that gives a perfect blend of salty, sweet and spicy flavors THIRD COURSE Berries & Cream Rangoon Hand-made rangoon is filled with perfectly blended strawberry preserves and cream cheese. Served with chocolate sauce Mini Asian-Style Donuts Deep-fried, freshly made biscuit type donuts rolled in sugar and served with a sweet raspberry dipping sauce

Asian-inspired restaurant with a secret Tiki bar NORTH SPOKANE

ASIAN

25

$

FIRST COURSE Miso Clams Sauteed clams in a miso butter and garnished with fried garlic and green onion GF Kimbap Korean rice rolls wrapped in seaweed with various filling GF V V+

Garlic Sesame Skewers Choice of smoked chicken or smoked tofu skewer in our garlic sesame sauce and garnished with fried garlic and sesame seeds GF V V+ – Add an extra skewer for $3.50 or two for $5 SECOND COURSE Noodle Board A small sample board of our noodles and savory broths. Served with a side plate of sauces, veggies and herbs GFA V V+ – Add choice of protein $6, extra egg $2, wild mushrooms $5 Smoked Raspberry Braised Pork Bao Buns A raspberrysmoked and braised pork stuffed into our fluffy bao buns with a side of our saffron-marinated daikon, pickled ginger carrots and cilantro. Smoked tofu as a vegan option V – Add raspberry chili crisp for $1 Tonkatsu Ramen Egg noodles in a creamy tonkatsu broth with marinated egg, seaweed, saffron daikon, marinated bamboo and green onion. Garnished with chili oil, togarashi and fried garlic GFA V – Add a choice of protein $6, extra egg $2, wild mushroom $5 THIRD COURSE Tanghulu Candied fruit skewers GF GFA V Mango and Pineapple Sticky Rice Need we say more? V V+

Mochi Sugar rice wrapped ice cream that’s unique to your senses.

Available flavors are double chocolate, mango and strawberry DRINK LOCAL Dry Fly Huckleberry Lemonade Washington vodka, real huckleberry syrup and lemonade packed into a can for natural, refreshing flavors of the Northwest $5

Wingko Babat A sticky coconut cake V – Add fresh fruit $4 DRINK LOCAL Clarified Vanilla Piña Colada Our house-clarified piña colada with a Side Hustle orange vanilla twist, garnished with a flaming lime and shaved nutmeg $13

37914 S. Nukwalqw 800.523.2464 Menu served Fri-Sat, 11 am-9 pm; Sun-Mon, 11 am-8 pm

713 W. Garland Ave.

LORÈN

THE LOUNGE AT MASSELOW’S

DOWNTOWN SPOKANE

FRENCH

FIRST COURSE Parmesan Frites Black garlic aioli, herbes de Provence, balsamic French Onion Soup Gruyère, balsamic, croûtons, herbs

$

509.994.5157

Menu served Tue-Thurs, 11:30 am-8:30 pm; Fri-Sat, 11:30 am-9 pm; Sun, 11:30 am-6 pm

A fireside lounge offering top-shelf spirits at Northern Quest

French inspired restaurant and social club (18 & older, please)

45

Bistro Salad Butter lettuce, chive, parsley, tarragon, candied walnuts, pickled shallot, lemon, olive oil GF V SECOND COURSE Cassoulet with Duck Confit Hearty slow-simmered stew with great northern beans, with parmesan bread crumb crust Fettuccine Marsala braised shiitake mushrooms, parmesan V Lorèn Burger Glazed pork belly, pickled shallots, cabernet mustard, Dijon aioli, butter leaf, gruyère, sesame brioche bun GFA THIRD COURSE Bête Noir Blueberry white chocolate ganache, lemon brittle, blueberry gastrique GF V Crème Brûlée Lavender whipped cream with honey tuile GFA Fennel Grapefruit Sorbet With fennel salt GF V DRINK LOCAL Démodé Browne Bourbon, Drambuie, house Earl Grey simple, Skidmore Alchemy grapefruit bitters $15

713 W Garland Ave, Spokane • littlenoodlespokane.com

AIRWAY HEIGHTS

STEAKHOUSE

$

45

FIRST COURSE EFESTĒ Feral Sauvignon Blanc White peach, lime leaf, flint No-Li Porch Glow Amber Crisp and refreshing with a hint of chocolate malt Maple New Fashioned Browne Family whiskey, barrel-aged maple syrup, Amarena cherry juice, Peychaud’s bitters SECOND COURSE Double Smash Burger Two quarter-pound Prime beef patties, American cheese, caramelized onion, aioli and Thousand Island on a brioche bun, served with french fries 8 oz. New York Russet purée, seasonal vegetable, brandy peppercorn demi-glace Pan-Seared Salmon Champagne vinaigrette orzo, Brussels sprouts, bacon, mustard beurre blanc THIRD COURSE Crème Brûlée Baked coconut vanilla custard, caramelized sugar Cranberry Orange Chiffon White chocolate chiffon cake, orange white chocolate mousse, cranberry gelée Strawberry Rhubarb Sorbet Fresh berries, mint DRINK LOCAL Brick X Brick IPA A smooth balance of hop and pine notes with a dry, fruit-forward finish $6.50

3

Courses

$25

Join us in Liberty Lake for Restaurant Week RESERVATIONS RECOMMENDED

908 N. Howard St. 509.315.8902 Menu served Tue-Thu, 4-9 pm; Fri-Sat, 4-10 pm

100 N. Hayford Rd. Menu served Wed-Sun, 4-9 pm

509.481.6227

509-892-3077 TRUELEGENDSGRILL.COM N 1803 HARVARD RD • LIBERTY LAKE

INLANDER RESTAURANT WEEK 2024 43

MULTIPLE LOCATIONS

LUMBERBEARD BREWING

LONGHORN BARBECUE

Spokane’s Texas BBQ! We’ve been tending the pits since ‘56!

BARBECUE

join us for Restaurant Week three courses $25

mammamiaspokane.com

420 W Francis, Spokane • (509) 467-7786

Join us for

restaurant week in ATHOL & CDA!

Crafting quality beer and uniquely familiar eats in the heart of downtown Spokane.

25

$

FIRST COURSE German Sausage Bites Longhorn Barbecue’s famous slowsmoked German sausage! GF Hog Wild Tacos Zesty pulled pork, topped with corn, beans, cilantro, salsa and crispy onions in a corn tortilla GFA – Add a taco $3 Smoked Queso Nachos Fresh-made tortilla chips with Longhorn seasoning, steak chili, smoked queso and house pico GF – Add guacamole $3.50 SECOND COURSE Rib Platter All of Longhorn Barbecue’s famous ribs on one platter! Zesty rib tips, Longhorn St. Louis ribs and baby back ribs.

Served with your choice of potato salad or barbecue beans and corn muffin GFA – Add salad bar $9.50 or side salad $5.95 Shaved Brisket Hoagie 14-hour slow-smoked shaved brisket, tossed in our Texas Bold BBQ Sauce, topped with house-made smoked queso and crispy onions. Comes with beans or potato salad GFA – Add salad bar $9.50 or side salad $5.95 Outlaw Chicken BBQ Platter Longhorn’s half chicken glazed with our famous baste, corn muffin and a choice of potato salad or barbecue beans GFA – Add salad bar $9.50 or side salad $5.95 THIRD COURSE Carrot Cake Traditional carrot cake with cream cheese frosting V Banana Pudding A barbecuer’s favorite dessert! Layers of sweet custard, vanilla wafers and sliced fresh bananas V Creamy Cheesecake Creamy cheesecake, drizzled with chocolate and caramel V DRINK LOCAL No-Li Rotating Handle Spokane’s famous beer $6.50

DOWNTOWN SPOKANE

GASTROPUB

$

35

FIRST COURSE Pretzel Bites with Housemade Beer Cheese Lightly fried and salted soft pretzel bites, served with a jalapeño beer cheese sauce and house-made stone-ground beer mustard Roasted Red Pepper and Sausage Soup A flavorful mix of three Italian sausages, vegetables, and kale in a fire roasted red pepper cream sauce. Garnished with parmesan cheese Mediterranean Wedge Salad Wedge of iceberg lettuce topped with cucumber feta dressing, chopped salami, greek olives, red onion, feta cheese and oven-dried tomatoes SECOND COURSE Glazed Pork Belly Mac and Beer Cheese Crispy pork belly bites glazed in house-made BBQ sauce on top of cavatappi noodles coated in house-made beer cheese sauce. Topped with candied jalapeños Dill Pickle Chicken Wings Pickle brine marinated whole chicken wings, fried crispy and seasoned with dill salt and vinegar. Served with a side of house-made potato chips and a creamy dill dipping sauce Beer Braised Tri-Tip Philly Beer braised shredded tri-tip on an Alpine Bakery hoagie roll with roasted garlic aioli, topped with charred onions and bell peppers with a house-made beer cheese sauce THIRD COURSE Maple Cinnamon Bread Pudding Made with barrel-aged Maple Goodness, topped with spiced whipped cream, maplecaramel drizzle, and honey granules Campfire Snack Chocolate Mousse Showcasing Campfire Snack Imperial Stout, topped with mallow cream, chocolate sauce, and graham cracker crumbs Barrel Aged Beer Enjoy an 8 oz. pour of any current barrelaged beer DRINK LOCAL Flavor Nuggets Our Hazy IPA with tropical and dank flavors $7

25 E. Third Ave.

509.381.5142

Menu served Sun-Mon, 3-8 pm; Wed-Thurs, 3-8 pm; Fri-Sat, 3-9 pm

MULTIPLE LOCATIONS

AIRWAY HEIGHTS 7611 W. Sunset Hwy. Menu served Sun-Sat 5-9 pm SPOKANE VALLEY 2315 N. Argonne Rd Menu served Sun-Sat 5-9 pm

MAC DADDY’S 509.838.8372 509.924.9600

come hungry save room for our tasty beers on tap

stay late open until 10 p.m.

eat well

Something for Everyone - Bring the Family

GET SOCIAL For updates and giveaways #InlanderRW

Gourmet mac and cheese mixed in with some classic food DOWNTOWN SPOKANE

AMERICAN

25

$

FIRST COURSE Cucumber Salad English cucumber, Roma tomato, red onion, avocado and cilantro tossed in olive oil, salt and pepper GF V Cougar Gold Mac Balls Cougar Gold mac and cheese breaded and deep fried to a golden brown, drizzled with a Cougar Gold cheese sauce V

Bacon Wrapped Jalapeno Poppers Freshly chopped jalapeños stuffed with cream cheese, wrapped in jalapeño bacon and deep fried to perfection SECOND COURSE Smoked Brisket Mac and Cheese Smoked brisket and gouda blended with our house-made mac and cheese GFA Smoked Queso Mac and Cheese Our signature bacon mac and cheese blended with a smoked chorizo queso sauce GFA MacDaddy Smash Burger Double smash burger patty, grilled onions, pickles, burger sauce and American cheese THIRD COURSE Huckleberry Ice Cream Amazing huckleberry ice cream from our friends at the Milk Bottle Chocolate Mousse House-made chocolate mousse topped with whipped cream Caramel Churro Bites Deep-fried churro bites drizzled with caramel sauce and topped with whipped cream DRINK LOCAL One Tree Lemon Basil Cider $5

www.sweetlousidaho.com

Sweet Lou’ Lou’s Restaurant & TAP HOUSE athol Crossing rd, Athol 208.561.9496

44 FEBRUARY 22 - MARCH 2, 2024

601 Front Ave. DOWNTOWN Cda 208.667.1170

RESERVATIONS RECOMMENDED

808 W. Main Ave. 509.315.9406 Menu served Mon-Thu, 4-8 pm; Fri-Sat, 4-9 pm, Sun, 3-7 pm

MAMMA MIA’S ITALIAN RESTAURANT Italian ristorante serving home-made recipes made from scratch daily NORTH SPOKANE

ITALIAN

25

$

FIRST COURSE Arancini Risotto balls filled with mozzarella cheese, coated with breadcrumbs and deep fried to golden perfection Wedge Salad Wedge of crisp iceberg lettuce drizzled with house dressing and topped with bacon crumbles, tomato, cucumber and red onion GF Antipasti Skewer Trio A variety of Italian meats and cheeses with olives, fruits and vegetables SECOND COURSE Crab Lasagna with Vodka Sauce Pasta sheets layered with imitation crab, mozzarella, parmesan, asiago, fresh basil and tomato, covered in creamy vodka sauce Squid Ink Spaghetti Fresh squid ink pasta cooked al dente with your choice of one of our homemade sauces V – Add your choice of protein for $5

Rigatoni Alla Norcini Rigatoni with Alfredo sauce and homemade ground Italian sausage – Add your choice of protein for $5 THIRD COURSE Lemon Cheesecake Home-made buttery lemon crust with creamy lemon cream cheese filling, topped with homemade lemon curd V Tiramisu Italian classic made with layers of sponge cake, espresso, mascarpone cheese, coffee liqueur, dusted with cocoa powder V Pots de Creme Luscious chocolate custard topped with whipped cream and almond cookie crumbles GFA DRINK LOCAL Barili Backdoor Reserve Red wine blend on tap, exclusive to Mamma Mia’s $7 RESERVATIONS RECOMMENDED

420 W. Francis Ave.

509.467.7786

Menu served Sun-Thurs, 4 pm-close; Fri, 11:30 am-close; Sat, 3 pm-close

MARYHILL WINERY TASTING ROOM AND BISTRO

Locally made Washington wines, house-made foods with fresh ingredients DOWNTOWN SPOKANE

AMERICAN

$

45

FIRST COURSE Beet Salad Arugula, shallots, hazelnuts, beets, fresh herbs, honey mustard vinaigrette GF V Caesar Salad Romaine, toasted baguette, house Caesar dressing, pecorino cheese GFA

Bacon and Corn Chowder Bacon, corn, roasted red pepper, heavy cream, garlic, light roux SECOND COURSE Creamy Vegetable Pappardelle House-made cream sauce, mixed vegetables, parsley, and pecorino V – Pairs well with Maryhill’s classic Chardonnay $12 Pork Medallions Rice pilaf, seasonal vegetables, rosemary browned butter, port caramelized cherries GF – Pairs well with Maryhill’s classic Malbec $14 Braised Beef Short Rib Rice pilaf, seasonal vegetables, beef jus, gremolata GF – Pairs well with Maryhill’s Northridge Syrah $18 THIRD COURSE Cherry Zinfandel Cheesecake Parfait Cheesecake filling, graham crackers, cherry filling made with Maryhill’s classic Zinfandel V Orange Muscat Rosemary Poundcake Poundcake infused with Maryhill’s Muscat wine, grapefruit buttercream, dried orange GF V

Flourless Chocolate Cake Decadent dark chocolate flourless cake, chocolate mousse infused with Maryhill’s Classic Merlot GF V DRINK LOCAL Complimentary Glass Enjoy a complimentary glass of Maryhill’s Classic Malbec or Albariño with every meal. – Second glass is $14 RESERVATIONS RECOMMENDED

1303 W. Summit Pkwy., Suite 100

509.443.3832

Menu served Mon-Thurs, 1-7:30 pm; Fri-Sat, 1-8:30 pm; Sun, 1-6:30 pm

Call Right Now To Claim a FREE Dessert

208-216-1361

DELIVERED TO YO U R IN BOX

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INLANDER RESTAURANT WEEK 2024 45

kasataphouse.com

local feel. fusion flavor.

(509) 315-8951

908 N Howard St, Ground Lvl

@kasataphouse

Baba’s King Oyster Mushroom

MENU MUST-TRIES

GLOBAL GASTRO

h s e r F Farm to Table

PACIFIC NORTHWEST BISTRO

JOIN US FOR RESTAURANT WEEK!

CALL FOR RESERVATIONS

509.838.8338

TASTE THE WORLD AT YOUR FAVORITE LOCAL RESTAURANT

N

4241 S. Cheney-Spokane Rd. Latahbistro.com |

Come on in!

hogwash whiskey den DOWNSTAIRS AT 304 W PACIFIC AVE SPOKANE WA DRINKHOGWASH.COM

46 FEBRUARY 22 - MARCH 2, 2024

o need to travel far to find new flavors. Local chefs are experimenting with new cuisines and time-tested techniques to take you on a culinary tour de force without venturing too far from home. Inlander Restaurant Week is the perfect time to try something new, whether that’s ordering a new dish or mastering your chopstick skills.

As could only be expected, FEAST WORLD KITCHEN is bringing a menu unlike any other in Spokane. Chefs from all over the world are collaborating on a threecourse meal, including eggplant rollatini, a Sudanese-Italian fusion, plus arepas from Venezuela and stir fry from Eritrea.

Spokane’s new Armenian restaurant SKEWERS has its fan-favorites like falafel bites and lamb kebab on its first Restaurant Week menu. Mediterranean-inspired BABA is offering dangerously tasty deviled eggs with tahini egg yolks and pomegranate molasses, and a souvlaki made from king oyster mushrooms, served with smashed fried potatoes. PURGATORY CRAFT BEER & WHISKEY has lamb gyros with housemade tzatziki on naan.

Head further east and taste the flavors of East and Southeast Asia, like the miso clams and smoked raspberry braised pork bao buns at LITTLE NOODLE. KUNI’S THAI CUISINE is offering its Peanut Sauce

Delight that can be prepared vegan and gluten free, or you can add coconut prawns for a few dollars extra. Try Crab in a Blanket or pineapple chicken at BANGKOK THAI, or opt for Thai favorites — shrimp pad Thai and golden cashew beef — together as one entree at THAI BAMBOO. The menu this year at HOGWASH WHISKEY DEN has an nontraditional Asian fusion spin, like okonomiyaki tater tots with kewpie mayo, a mushroom tom kha soup, or a pumpkin curry mac and cheese. KARMA INDIAN CUISINE is also experimenting in fusion with its mango salsa papadum cone, an Indian riff on salsa that features mangoes and papads.

ZONA BLANCA CEVICHE BAR plays with Latin flavors in its Caldo de Ostion with smoked oysters and trout roe, plus king oyster mushrooms with mezcal celery butter.

The beloved local Mexican chain DE LEON’S TACO & BAR offers street elote fritters and quesabirria tacos. KISMET rounds out their Latin-centric menu with stuffed Anaheim peppers, chicken carnita and braised short ribs.

Some traditionally American spots are feeling inspired, too. BEVERLY’S is making a blackened tuna tataki with wasabi-avocado mousse and a New Zealand rack of lamb.

And don’t sleep on the ribeye poke or galbijjim spicy pork ribs at OUTSIDER. 

MULTIPLE LOCATIONS

MAX AT MIRABEAU

MACKENZIE RIVER PIZZA, GRILL & PUB

The most eclectic culinary experience in Spokane is in the Valley at MAX

Incredible array of delectable dishes, always served flavorful and fresh AMERICAN

25

$

FIRST COURSE Small House Salad Fresh greens, diced pears and crunchy grape nuts with your choice of dressing Small Caesar Salad Romaine, shredded parmesan and seasoned croutons tossed in Caesar dressing. Anchovies by request Small Bowl of Soup Little bowl of any of our soup offerings SECOND COURSE Buffalo Mack n’ Cheese Fajita chicken, bleu cheese crumbles, spicy buffalo sauce, breadcrumbs and penne in a classic cheese sauce Ol’ Prospector Burger Half pound all-beef burger packed with nuggets of cheddar and smoky bacon, topped with smoked gouda. Served on a brioche bun Fish and Chips Deep fried sweet-and-spicy breaded fresh cod.

Served with fries, house coleslaw, and tartar sauce THIRD COURSE Carrot Cake Spiced carrot cake layers with walnuts, pineapple, raisins and cream cheese frosting Mack Lovin’ Gooey chocolate chip cookies served in a piping hot skillet with vanilla ice cream and chocolate sauce Kentucky Toast Deep-fried butter pound cake served with Kentucky bourbon caramel sauce, vanilla ice cream and dusted with smoked sea salt DRINK LOCAL Gilligan’s Island Dry Fly vodka, peach schnapps, orange juice and cranberry juice $9 Glass

SPOKANE VALLEY

ECLECTIC

$

CELEBRATE INLANDER RESTAURANT WEEK WITH US!

45

FIRST COURSE Bourbon Maple Pork Belly Slow-braised, umami caramelized finish, apple chili vinaigrette GF Cougar Gold and Washington Apple Baby spinach, honey lavender vin, organic yellow beets, candied walnuts GFA V Coconut Chicken Satay Spicy Thai peanut sauce, sesame spinach, saifun basket GFA SECOND COURSE U-15 White Prawn Scampi Linguine Mushrooms, sundried tomato, garlic, lemon, herb wine butter sauce GFA Three Cheese and Prosciutto Stuffed Chicken Provolone, gruyere, Cambozola, whipped Yukon golds, savory stone fruit jus GF Tournedos of Beef “à la MAX” Smoked bacon wrapped filet mignon, Dijon~marsala demi, mushrooms, gorgonzola gnocchi

Washington Cracker Building 304 W Pacific Ave #160, Spokane

Reservations: ipkspokane.com

GFA

THIRD COURSE Key Lime Pie Pecan shortbread crust, “Key West” lime custard, giant toasted meringue, zesty Captain Morgan spiced rum glaze GF V

Cinnamon Fried Banana Sundae Crisp tortilla shell, vanilla ice cream, caramel and chocolate, crushed peanuts, dark cherry, fresh whip V Chocolate, Chocolate, Chocolate Torte Bittersweet center, spiked chocolate whip, white chocolate, black currant gastrique V DRINK LOCAL Browne Bourbon Whiskey Old Fashioned Orange bitters, simple syrup, large ice cube, orange zest, Bordeaux cherry, Walla Walla, WA $12.90

RESERVATIONS RECOMMENDED

1100 N. Sullivan Rd. 509.922.6252 Menu served Sun-Thu, 6 am-10 pm; Fri-Sat, 6 am-11 pm MULTIPLE LOCATIONS

SOUTH SPOKANE 2910 E. 57th Ave. 509.315.9466 Menu served Sun-Thu, 11 am-9 pm; Fri-Sat 11 am-10 pm COEUR D’ALENE 405 W. Canfield Ave. 208.772.5111 Menu served Sun-Thu, 11 am-9 pm; Fri-Sat 11 am-10 pm

DONATE to Big Table

during Inlander Restaurant Week

MELTING POT

Create genuine connections with friends & family around our fondue pots DOWNTOWN SPOKANE

EUROPEAN

$

45

FIRST COURSE Mac & Five Cheese Fondue Macaroni noodles, bacon, shallots, five cheese blend, seasoned bread crumbs GFA – Double dippers $6 | charcuterie $14 Chicago Deep Dish Pizza Fondue Butterkäse, fontina, smoked mozzarella, parmesan, lager beer, garlic, rustica sauce, basil GFA V – Double dippers $6 | charcuterie $14

Buffalo Wisconsin Trio Fondue Butterkäse, fontina, gorgonzola, white wine, sherry, shallots, scallions, buffalo wing sauce GFA V – Double dippers $6 | charcuterie $14 SECOND COURSE California Salad Mixed greens, candied pecans, gorgonzola, tomatoes, raspberry walnut vinaigrette GF V – Ask your server about vegan options Bacon & Bleu Spinach Salad Spinach, tomatoes, egg, bacon, gorgonzola with buttermilk bleu cheese dressing GF – Ask your server about vegan options Caprese Salad Mixed greens, fresh mozzarella, tomatoes, basil, balsamic glaze GF V – Ask your server about vegan options THIRD COURSE Meat Lover’s Fondue Filet mignon, spicy Thai teriyaki steak, brasa chicken, brown sugar bourbon rubbed steak GFA – Add a lobster tail (market price) | 6 oz. premium filet $25 The Coastal Fondue Atlantic salmon, roasted garlic shrimp, sesame-crusted ahi tuna, featured ravioli GFA – Add a lobster tail (market price) | 6 oz. premium filet $25 The Vegetarian Fondue Impossible™ polpettes, zucchini, asparagus, wild mushroom ravioli, vegetable potstickers GFA V DRINK LOCAL MP Espresso Martini Dry Fly Vodka, Kahlúa, Owen’s NitroInfused Espresso, chocolate shavings $14

All donations up to $10,000 to Big Table and CDAIDE will be generously matched by Avista Foundation

RESERVATIONS RECOMMENDED

707 W. Main Ave., Skywalk Level

509.926.8000

Menu served Mon-Thurs, 4 pm-9 pm; Fri, 4 pm-10 pm; Sat, noon-10 pm; Sun, noon-9 pm

INLANDER RESTAURANT WEEK 2024 47

MULTIPLE LOCATIONS

MUSTARD SEED

THE MANGO TREE

The Mustard Seed is a locally created Asian restaurant

Local Indian cuisine with a modern twist INDIAN

New Coeur d’Alene Location!

412 W Haycraft Ave • 208-292-4061

25

$

FIRST COURSE Fish Pakora Four (4) pieces of our house-made pakora served with mint and tamarind chutneys Aloo Tiki Savory fried veggie patty topped with chick peas, fresh tomatoes, onions, yogurt, mint and tamarind chutney Half Butter Chicken Poutine House-fries topped with butter chicken and melted cheese SECOND COURSE Rajma Kidney bean-based curry, served with side of basmati rice V Murgh Makhani Rich, tomato-based curry with various spices and chunks of chicken served with basmati rice – Upgrade to paneer, lamb or prawns $3 Indian-Style Flatbread House-made naan, rolled thin and topped with house sauce, cheese blend, marinated chicken, peppers, onions THIRD COURSE Gulab Jamun Two pieces of this classic Indian dessert Mango Sorbet Small serving of mango sorbet V Cinnamon and Sugar Naan Naan rolled and re-rolled with layers of butter, cinnamon and sugar. Baked and served hot V DRINK LOCAL No-Li Brewhouse Ask about our rotating selection $4

NORTH SPOKANE

ASIAN

$

35

FIRST COURSE Edamame Edamame steamed and then finished with a fragrant spice blend GFA

Thai Curry Soup We blend Thai spices to create a rich soup that will be a welcome treat in the winter weather Spam Musubi Sushi rice, seaweed wrap and a sweet glaze.

This popular Hawaiian Islands appetizer is a wonderful treat to expand your taste buds SECOND COURSE Kung Pao Chicken Chicken, onions, zucchini, carrots, bell peppers, ginger, garlic, chilli peppers and peanuts, stir-fried with fresh udon noodles in a spicy sauce. Don’t bite into the chilies, they are very hot!

Spicy Chicken Peanut Chicken breast sauteed with red peppers, mushrooms and onions in a spicy peanut sauce. Served with white rice, and garnished with peanuts and green onions GF Sizzling Szechuan Beef Tender beef stir-fried with mushrooms, onions and fresh tomatoes. Served with fresh udon noodles and garnished with green onion THIRD COURSE Asian Cannoli Pistachio and mascarpone cheese-filled wonton wrapper shells, garnished with chopped pistachios and chocolate sauce Chocolate Decadence Dense chocolate dessert with a whipped cream garnish GF Poppyseed Rum Cake Lemon poppyseed rum cake with layers of buttercream, sweet lemon syrup and chocolate. Our signature dessert!

DRINK LOCAL Barrister Winery Rough Justice Warm spice, roses, toasted caramel, bright red fruits and a rich mouthfeel on the palate; notes of cherries and currants $14

RESERVATIONS RECOMMENDED

MULTIPLE LOCATIONS

ENJOY 3 COURSES FOR 25 $

DOWNTOWN SPOKANE 401 W. Main Ave. Menu served every day, 11 am-close

509.242.3943

SOUTH SPOKANE 2912 E. Palouse Hwy. Menu served every day, 11 am-close

509.443.3081

NORTH SPOKANE 9925 N. Nevada St. Menu served every day, 11 am-close

509.474.0357

SPOKANE VALLEY 14208 E. Sprague Ave. Menu served every day, 11 am-close

509.290.5801

COEUR D’ALENE 1726 W. Kathleen Ave. Menu served every day, 11 am-close

208.930.1416

MENUS

ON THE GO SEARCH BY RESTAURANT, REGION, CUISINE OR PRICE

2718 E. 57th Ave. 509.381.5540

1801 N. Hamilton St. 10208 N. Division St. 509.863.9591 509.822.7907

48 FEBRUARY 22 - MARCH 2, 2024

InlanderRestaurantWeek.com

4750 N. Division St. 509.483.1500 Menu served Mon-Sat, 11 am-9 pm, Sun 11 am-8 pm

O’DOHERTY’S IRISH GRILLE Authentic Irish vibes, pints, and hearty dishes DOWNTOWN SPOKANE

IRISH

$

35

FIRST COURSE Patty’s Scottish Egg A hard-boiled egg wrapped in mild sausage, deep fried. Served with house spicy mustard GF Erin’s Irish Stew Our famous Irish stew with sausage, tender beef, and hearty vegetables Reuben Egg Roll A delicious fusion! Crispy, golden delight filled with corned beef, sauerkraut, and Swiss cheese. Served with a side of Thousand Island dressing SECOND COURSE Bangers and Mash Traditional pork sausage boiled in Guinness and then grilled. Served atop a pile of mashed potatoes and cabbage Hooligan Hannigan Reuben Sandwich Spokane’s favorite sandwich 30 years and running! Tender, slow-cooked corned beef topped with sauerkraut, melted Swiss cheese and Thousand Island dressing on toasted dark rye. Served with our famous O’Doherty fries Guinness Fish and Chips Fresh Alaskan fish fillet dipped in our Guinness beer-batter, deep-fried to golden brown. Served with our famous O’Doherty seasoned steak fries and house-made tartar sauce THIRD COURSE O’Doherty’s Irish Coffee Irish cream and honey whiskey liqueur in O’Doherty’s house coffee blend. Topped with whipped cream Galway Bread Pudding A traditional Irish dessert, served with a warm whiskey Celtic cream sauce Dubliner Chocolate Torte Our decadent dark chocolate torte served on a raspberry compote, topped with whipped cream and powdered sugar GF DRINK LOCAL O’Doherty’s Irish Ale A light brown ale, brewed by local No-Li Brewhouse $7 Pint

RESERVATIONS REQUIRED FOR LARGE PARTIES

525 W. Spokane Falls Blvd.

509.747.0322 Menu served Tue-Sun, 11:30 am-9 pm; Mon Closed

OSPREY RESTAURANT & BAR

One of the best patios in Spokane! American cuisine & crafted cocktails DOWNTOWN SPOKANE

AMERICAN

$

35

FIRST COURSE Tempura Shrimp Asparagus, bell peppers, shrimp, lime-ginger dressing GF Chicken Tortilla Soup Oven roasted chicken, fire roasted vegetables, black beans, topped with crisp tortilla strips and cilantro Washington Apple Salad Mixed greens, apples, craisins, feta cheese, house-made apple vinaigrette, candied pecans GF SECOND COURSE Shrimp Linguine Jumbo shrimp, pancetta, arrabbiata tomato sauce, roasted fennel, shaved pecorino Romano cheese, served over linguine Herb Roasted Veggie Bucatini Roasted eggplant, zucchini and broccolini with a creamy basil pesto served over bucatini V Puff Pastry Baked Salmon Wild sockeye salmon, mushroom duxelles, spinach, parsley cream THIRD COURSE Berries and Cream Vanilla bean ice cream, fresh berries, whipped cream GF V Crème Brûlée Chantilly cream, sugared blackberries GF V Raspberry Panna Cotta Tangy infused raspberry puree with creamy panna cotta GF V DRINK LOCAL No-Li Brewhouse Big Juicy IPA, 6.1% $6

Modern American cuisine cooked in a wood burning oven DOWNTOWN SPOKANE

AMERICAN

$

45

FIRST COURSE Rib Eye Poke Berbere rubbed ribeye steak seared rare, sea asparagus, avocado, Walla Walla sweet onion, tomato, aloha shoyu, fried garlic Beet and Tangerine Salad Beets, tangerines, faro, grapes, field greens, house-made labneh, smoked apricot dressing, candied apricots, chili espresso cashews GF V Smoked Brisket French Onion Soup Smoked brisket, bone broth, calvados, jammed onions, garlic, French country bread, Jarlsberg cheese SECOND COURSE Pickle F**ker Pizza 48-hour fermented pizza dough, asiago cream sauce, mozzarella, parmigiano reggiano, dill pickles, garlic confit, cracked black pepper, fresh dill V – add Guanciale at no cost Moxie Meatloaf Ground, chuck, brisket, pork, creamy Yukon mashed potatoes, demi glacé, chipotle barbecue sauce GF Galbi JJim Spicy Pork Ribs Korean braised pork ribs, gochujang, aloha shoyu, gochukaru, ginger, lemon grass, garlic, mirin, garnished with green onion, sesame seeds, mint, cheese, rice THIRD COURSE Chocolate Ganache Torte Rich chocolate torte, mixed berry compote, lilikoi Apple Crisp Mini Cheesecake Graham cracker crust, cheesecake, apples, cinnamon-oat crumble, sea salt caramel Jaffa Cake Genoese sponge cake, orange, chocolate DRINK LOCAL Arbor Crest Chardonnay; Columbia Valley, Washington $10

RESERVATIONS RECOMMENDED

RESERVATIONS RECOMMENDED

509.323.2758

908 N. Howard St. 509.315.5442 Menu served Wed-Sun, 4-9 pm; Mon-Tue, Closed

700 N. Division St. Menu served Mon-Sun, 5-9 pm

PALM COURT GRILL

Spokane’s most delicious options await guests at The Historic Davenport DOWNTOWN SPOKANE

OUTSIDER

AMERICAN

$

45

POST STREET ALE HOUSE

26 rotating beer taps, great pub style appetizers and burgers!

DOWNTOWN SPOKANE

AMERICAN

$

35

FIRST COURSE Winter House Salad Frisee and arugula blend, parsnip ribbons, roasted hazelnuts, creamy parmesan dressing GF V – Add chicken $10, shrimp $16, or salmon $20 Black Magic Salmon Cake Spiceology Black Magic Cajun Blend, Anaheim peppers, bell peppers, onions, tarragon aioli

FIRST COURSE Croquettes Yukon gold potatoes, smoked gouda, green onion, pancetta, cream cheese and panko breading fried and served with a garlic aioli dip

Smoked Salmon Arancini Salmon mousseline, Arborio rice, dill crema SECOND COURSE Coconut Shrimp Scampi Basmati rice, coconut beurre blanc, Marcona almonds, toasted coconut, chili sauce, seasonal vegetables GF Pomegranate Duck Pomegranate gastrique, leek and onion risotto, crispy leeks, balsamic glaze, seasonal vegetables GF

Baked Brie Served warm and gooey, topped with red pepper mango chutney and roasted garlic cloves GFA V SECOND COURSE Scaloppini Sandwich Flour-dusted and pan-seared chicken breast, black garlic cream, sautéed wild mushrooms and arugula on a ciabatta roll. Choice of side GFA - Stack it up with bacon or bourbon onions for $2

Historic Burger Two beef and pork patties, Kaiser roll, caramelized onions, gruyere, Historic Davenport Louis dressing, butter leaf lettuce, bread and butter pickles GFA THIRD COURSE Signature Creme Brulee House-made caramel, creme anglaise, fresh berries GF Chocolate Cabernet Cake Chocolate cake, poached cherries, mascarpone mousse, whipped Cabernet ganache, finished with chocolate red wine sauce Spiced Apple Trifle Spiced rum, cinnamon custard, blueberries, sponge cake DRINK LOCAL No-Li Born & Raised IPA Spokane, WA $8

Ale House Mushrooms Battered and fried cremini mushrooms alongside assorted mustard dipping options V

Chevre Burger 7 oz. patty with a blend of elk, pork, and lamb, chevre brie, fig spread, crispy prosciutto, lettuce and tomato on a brioche bun. Choice of side GFA Pancetta Smash Two pancetta and beef smash patties, havarti cheese, garlic chips, arugula and cherry balsamic jam on a pub bun. Choice of side GFA - Make it a triple smash for just $3!

THIRD COURSE Caramel Apple Bread Pudding Served with vanilla ice cream, caramel drizzle and house-made, spiced amaretto whipped cream V Blood Orange Brulee Blood orange curd infused crème anglaise, raspberry coulis, fresh berries and whipped cream GF V Drink My Dessert Indulge in a dessert cocktail! Choice of Huck Horchata, Espresso Martini or Chocolate Covered Strawberry Martini DRINK LOCAL Helles Lager A malt-forward lager brewed right down the street by Lumberbeard Brewing with 100% local grains $6.50

RESERVATIONS RECOMMENDED

10 S. Post St.

509.789.6848

Menu served Mon-Fri, 4-9 pm; Sat 2-10 pm; Sun 2-10 pm; Fri Feb 23, 4-10 pm

1 N. Post St.

509.789.6900

Menu served Wed-Thu, 11 am-8 pm; Fri-Sat, 11 am-9 pm; Sun 11 am-8 pm

DINE TUE-THU 4-10PM IMBIBE ‘TIL 11 • DINE FRI-SAT 4-11PM IMBIBE ‘TIL 12 415 W. MAIN AVE • SPOKANE, WA • RESERVATIONS RECOMMENDED DURKINSLIQUORBAR.COM • 509.863.9501

INLANDER RESTAURANT WEEK 2024 49

PURGATORY CRAFT BEER & WHISKEY BAR

PROHIBITION GASTROPUB

Over 900 Whiskey’s On The Wall, A Truly Unique Experience

Local elevated pub grub with world class libations DOWNTOWN SPOKANE

Magical, hand-crafted, modern American food and craft cocktails.

RESERVATIONS : (509) 309-3698 HOURS : Sun-Thur, 4pm – 11pm Fri-Sat, 3pm – 12am Ruby Hospitality Restaurant Group

GASTROPUB

$

35

FIRST COURSE Candied Bacon Thick-cut bacon candied and seasoned, paired with bourbon caramel or jalapeño jelly GF Brussels Sprout Chips Brussels sprout leaves flash fried, tossed with sea salt, pepper and huckleberry reduction GF V V+ Pretzel Poutine Pretzel bites drowned in whiskey black pepper demi glace, blanketed in molten white cheddar cheese curds, sprinkled with coarse kosher salt – Vegetarian available SECOND COURSE Cry Baby Burger Coffee-seasoned house patty served on a brioche bun with crispy onion straws, caramelized onions, red onions, onion ring, Tillamook cheddar, candied bacon and garlic aioli. Served with crispy fries and Wiley’s pow pow fry seasoning GFA – Substitute fries for French onion $5 Grilled Chicken Sandwich Fresh chicken breast seasoned and grilled on a telera bun with goat horn aioli, huckleberry gastrique, Brussels sprout chips, pickled red onion, Tillamook cheddar and candied bacon. Served with crispy fries and Wiley’s pow pow fry seasoning GFA – Substitute fries for French onion $5 Jambalaya Classic bold Cajun comfort food filled to the brim with shrimp, andouille sausage, rice, seasonings and spices. Slap your mama! GF – Vegan risotto with pomegranate reduction available THIRD COURSE Chocolate Chèvre Cheesecake Decadent graham cracker crust with deep, rich chocolate cheesecake topped with kahlua chocolate sauce GFA V Crème Brûlée Brûléed custard with Grand Marnier, vanilla bean and orange peel, drizzled with whiskey nutmeg caramel GF V Triple Berry Crisp Mixed berry compote with oat crumble GF V V+ DRINK LOCAL Brûléed Bourbon Old Fashioned Browne Family vanilla bean bourbon, brûléed sugar, Peychaud’s bitters, orange peel, Luxardo cherry, gentleman’s cube $13

DOWNTOWN SPOKANE

AMERICAN

$

45

FIRST COURSE Pretzel Sticks Beer cheese or beer mustard – Choose both dipping sauces $2 Cold-Smoked Shrimp Quesadilla Two cold-smoked jumbo shrimp, grilled and served over avocado, roasted tomatillo, roasted jalapeno and cilantro quesadilla, topped with cotija cheese

Roasted Goat Cheese with Blueberries and Honey Served with toasted baguette SECOND COURSE Creamy Pesto Penne Penne pasta, creamy pesto, sun-dried tomatoes, grilled chicken, topped with fresh basil Whiskey Crusted Smoked Pork Ribs Hand-rubbed with our house seasoning and slow smoked. Served with our house Four Roses Bourbon BBQ sauce and fries Lamb Gyros Souvlaki marinated Australian pasture-fed lamb, cucumber, tomato, kalamata olives, feta and house-made tzatziki in naan bread THIRD COURSE Peach Cobbler Four Roses flambéed peaches, brown sugar, allspice, classic cobbler crust, topped with house-made mascarpone Fudge Brownie and Butterscotch Trifle Fudge brownie, butterscotch pudding, house-made mascarpone, double layered and topped with fudge brownie Bourbon Caramel Sauce Cheesecake Make it blueberry for $2 more DRINK LOCAL Spokane Mule Dry Fly Bourbon 101, brown sugar simple, ginger beer, charred cinnamon stick $12

RESERVATIONS RECOMMENDED

1914 N. Monroe St. Menu served Sun-Sat, 11:30 am-9 pm

509.474.9040

QQ SUSHI & KITCHEN

RED TAIL BAR & GRILL

Asian fusion cuisine, featuring fresh sushi NORTH SPOKANE

524 W. Main Ave. 509.290.6518 Menu served Sun-Thur, noon-10 pm; Fri-Sat, noon-11 pm

SUSHI

$

35

FIRST COURSE Bacon Wrapped Jalapeños Stuffed with house cream cheese, wrapped in bacon and fried GF Tuna Tataki Seared fresh tuna topped with spicy ponzu sauce GF Crispy Calamari Hand-cut calamari strips breaded with light tempura, fried and served with a jalapeño ponzu sauce SECOND COURSE Sizzling Chicken or Beef Chicken or beef sauteed with onion and bell pepper in a black pepper brown butter sauce served on a sizzling hot plate with rice Fresh Roll Spicy tuna and shrimp tempura topped with salmon and fresh lemon served with jalapeño ponzu sauce

Alaska Roll Imitation crab, avocado and cream cheese topped with salmon, Monterey Jack cheese, eel sauce, chili oil and green onions THIRD COURSE Chocolate Torte Flourless chocolate torte topped with whipped cream and fresh strawberries GF Fried Banana with Ice Cream Banana lightly battered and fried, topped with vanilla ice cream and a chocolate and caramel drizzle V White Chocolate Blueberry Cheesecake White chocolate blueberry cheesecake with a graham cracker crust, topped with fresh strawberries V DRINK LOCAL Maryhill Winemakers Red Blend $9/glass

Family friendly dining with blend of Tex-Mex and comfort food WORLEY

NORTHWEST

$

35

FIRST COURSE Street Corn A corn cob smothered in elote sauce and a sprinkle of Tajin Queso Dip Creamy white queso sauce with pico de gallo.

Served with warm house-made tortilla chips and salsa Cheese Curds Battered cheese curds fried and tossed with honey, minced jalapenos and bacon bits. Drizzled with sriracha sauce SECOND COURSE Elote Tacos Braised beef on a bed of cabbage slaw topped with pico de gallo, charred corn, cotija cheese and elote sauce.

Served on your choice of flour or corn tortillas Mexican Salad Grilled or blackened chicken breast on a bed of green leaf and iceberg lettuce mix topped with black beans, diced red and green peppers, tomatoes, red onions, charred corn, tortilla strips and cotija cheese. Your choice of dressing

Smoke House Burger Fresh ground brisket burger, seasoned and grilled. Topped with amber barbecue sauce, brisket, cheddar cheese, bacon and fried onions on a sesame bun.

Served with your choice of fries, tots or coleslaw THIRD COURSE Oreo Cheesecake Individual cheesecake baked with chocolate cookie crust topped with whipped cream and cookie pieces Chocolate Cake Chocolate cake with chocolate buttercream and topped with heath toffee bits Peach Melba Crisp Peach and raspberry fruit crisp DRINK LOCAL Old 95 Crisp, easy drinking IPA from Laughing Dog Brewery $6.50

RESERVATIONS RECOMMENDED

1902 W. Francis Ave. Menu served Sun-Sat, 2-9 pm

50 FEBRUARY 22 - MARCH 2, 2024

509.279.2721

37914 S. Nukwalqw Menu served every day, 11 am-10 pm

800.523.2464

REMEDY KITCHEN AND TAVERN Elevated pub fare, signature cocktails with a hip and upscale vibe SOUTH SPOKANE

AMERICAN

$

35

FIRST COURSE Thai Peanut Wings Six jumbo wings applewood smoked in our wood fired oven and then deep fried and tossed in house-made peanut sauce and served with carrot sticks and ranch Shrimp Cocktail Five jumbo shrimp sautéed in lemon and garlic butter, chilled and served with our own house-made cocktail sauce GF Caesar Salad Fresh romaine lettuce with shredded parmesan cheese, house-made Caesar dressing, fresh baked parmesan crisp and a toasted garlic butter baguette GFA SECOND COURSE Seafood Fettuccini Fresh scallops, crab meat, and jumbo shrimp all sautéed in garlic butter and tossed in our house-made Alfredo sauce, topped with parmesan cheese and served with a toasted garlic butter baguette Chicken Oscar 6 oz. all white meat chicken breast grilled with fresh crab meat and asparagus spears, topped off with housemade hollandaise sauce and served with roasted garlic mashed potatoes and seasonal fire roasted veggies GF The Remedy Juicy Lucy 6 oz. all beef hand-pressed burger stuffed with house-made mac and cheese, grilled and topped with bacon, grilled onion and cheddar cheese. Served on a toasted brioche bun THIRD COURSE Chocolate Lava Cake Chocolate cake stuffed with chocolate fudge and oven baked and topped with Tillamook vanilla bean ice cream Strawberry Shortcake Fresh, sweet house-made biscuits with a strawberry compote and rich whipped topping Raspberry Chimichanga Cheesecake Deep-fried chimichanga filled with strawberry cheesecake, with Tillamook ice cream and a sweet anglaise sauce DRINK LOCAL Maple Bourbon Old Fashioned Dry Fly Triticale whiskey, maple syrup, Angostura and orange bitters, orange twist, Bordeaux cherry $12

3809 S. Grand Blvd.

Menu served Mon-Sun, 4-9 pm

509.443.3730

REPUBLIC PI

Artisan wood-fired pizza, craft beer, hand-crafted cocktails and wine SOUTH SPOKANE

PIZZA

25

$

FIRST COURSE Pi Bites Baked and crisp fried pi dough, sea salt, Perry Street beer cheese sauce, green onion V Small Pi Salad Greens mix, roasted green garbanzo beans, carrot, cherry tomato, cucumber, gorgonzola, pepperoncini, white balsamic vinaigrette GFA V

Tomato Basil Soup House-made tomato basil soup GF SECOND COURSE Banh Mi Pork Pizza Banh mi tomato sauce, fresh mozzarella, pulled pork, white balsamic candied jalapeño marinated chestnut mushrooms, Mama Lil’s peppers, finished with cilantro. (6” pizza).

Ask your server about our gluten-free option GFA Rockwood Pizza Pesto, goat cheese, kalamata olives, herbed tomato, roasted red peppers, red onion, green garbanzo beans (6” pizza). Ask your server about our gluten-free option GFA V 30th Off Grand Pizza Rossa sauce, cheese blend, Italian sausage, pepperoni, house cured ham (6” pizza). Ask your server about our gluten-free option GFA THIRD COURSE Fruit Dumpling Chef’s choice fruit dumpling, vanilla ice cream, butterscotch sauce V Espresso Cheesecake House-made espresso cheesecake with cocoa nib crust, garnished with chocolate espresso beans GF V Guinness Pudding House-made Guinness pudding, salted toffee crunch, house whipped cream V DRINK LOCAL Uprise Science Fiction Hazy Hop-forward IPA with vibrant notes of juicy tropical fruit (6.4% ABV) $7.50

REPUBLIC KITCHEN + TAPHOUSE Gastropub in the heart of Post Falls POST FALLS

$

35

FIRST COURSE Deviled Eggs Beer mustard whipped yolk, chile sauce, seed mix, candied bacon and green onion

Republic Chili Our house chili topped with corn bread croutons, coriander chutney, pickled onions, cilantro and pickled jalapeños – Add crispy pork belly $5 Gem Caesar Salad Baby gem lettuce tossed in creamy misogarlic dressing and topped with garlic confit, shaved lemon zest, reggiano cheese and togarashi spice V – Add grilled chicken $6 SECOND COURSE Fried Chicken Sandwich Extra crispy double-fried chicken on a brioche bun, served with fries – Upgrade to Republic fries $4 Southern Style: Beer mustard, creamy garlic, house made pickle & slaw Korean Style: Tossed in Korean honey butter and topped with kimchi, pickled jalapeño & garlic aioli Republic Burger Grilled Northwest beef with house-made American cheese, shaved onions, bibb lettuce, beer mustard and Republic Sauce, served on a brioche bun with a side of housemade pickles. Served with fries – Upgrade to Republic fries $4 Cauliflower Tacos (3) Sweet chili-glazed cauliflower, topped with cilantro slaw, pickled onions, garlic aioli and sesame seeds.

Served on warm corn/flour blend tortillas GFA V – Add fries $3 THIRD COURSE Cast Iron Brown Butter Pear Cobbler Brown butter roasted pears topped with a biscuit and baked until golden. Served with warm caramel and white chocolate ice V Pumpkin Basque Cheesecake Spiced whipped cream, pumpkin caramel, cheesecake and streusel layered together V Orange Hop-sicle (21+ only) Man’s best friend: IPA, Cointreau, bitters V DRINK LOCAL Strange Brew Dry Fly gin, Falernum, pineapple, lemon, Laughing Dog IPA $14

120 E. Fourth Ave. Menu served Sun-Sat, 11 am-8:30 pm

208.457.3610

Inlander Restaurant Week

Sophisticated American Classics

Chaps

4237 S Cheney Spokane Road Wed - Fri 4pm - 9pm

509.624.4182

reservation not required

S P O K A N E ’ S

New Orleans E X P E R I E N C E

Vieux Carre brings a unique New Orleans inspired menu to the heart of downtown Spokane

RUINS

Cool stuff. Cool people.

DOWNTOWN SPOKANE

ECLECTIC

$

45

FIRST COURSE Hummus Chickpea hummus + sesame and shiitake mushroom chili crisp + focaccia GFA V+ Country Pate Pork and pistachio + pickled vegetables + spicy mayonnaise + crackers GFA

Roasted Carrots Roasted carrots + harissa + preserved lemon yogurt + herbs GF V SECOND COURSE Ginger Fried Noodles Ginger + scallion + sesame + yakisoba + garlic V+ – Add grilled shrimp $5 Pappardelle Wide egg noodles + red sauce + meatballs + parmigiano reggiano Pumpkin Mac & Cheese Macaroni + blue cheese breadcrumb + pumpkin + cheddar cheese V THIRD COURSE Stuffed Chicken Chicken + chicken sausage + glazed carrot + mashed potato + jus GF King Salmon King salmon + green curry + potato + cilantro + peanut GF Jerk Tofu Jerk spiced tofu + burnt onion + orange + squash GF V+ DRINK LOCAL Anvil Coffee $3

RESERVATIONS RECOMMENDED

611 E. 30th Ave. 509.863.9196 Menu served Sun-Thurs, 4-9 pm; Fri-Sat, 4-10pm

GASTROPUB

Luxury liquor selection, local beer, premium wine, and New Orleans classic and signature cocktails! vieuxcarrespokane.com | 509.495.1400 1403 w broadway ave | spokane

join us for Inlander Restaurant Week $

Three Courses

45

RESERVATIONS RECOMMENDED

225 W. Riverside Ave. Menu served Tue-Sat, 4-9 pm

509.474.1262

908 N Howard St, Spokane • (509) 315-5442 • outsiderpnw.com INLANDER RESTAURANT WEEK 2024 51

Join us for Restaurant Week

Authentic German cuisine & beer

$35

per person

1812 W. FRANCIS | 509.326.2214 | WWW.DASSTEINHAUS. NET

We’re here for you.

JOIN US FOR INLANDER

Restaurant Week!

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)

NORTHSIDE

5406 N DIVISION ST. 509.777.THAI (8424)

52 FEBRUARY 22 - MARCH 2, 2024

BigTable_IRW2024_022124_12V_TM.pdf

RÜT BAR & KITCHEN

Modern gastropub featuring vegan comfort food and craft cocktails SOUTH SPOKANE

AMERICAN

$

35

FIRST COURSE Sicilian Caponata Roasted vegetables • agro dulce • pine nuts • grilled bread • chevre V+ Cauliflower Wings Your choice of Thai ginger or buffalo style • assorted veg • dipping sauce V+

Endive and Beet Salad Pickled apricot • watercress • hazelnuts • chevre • creamy champagne vinaigrette GF V+ SECOND COURSE “Beef” Bulgogi Bowl Jasmine rice • broccolini • kimchi • daikon • carrot GF V+ Rüt Burger Beyond burger patty • American cheese • lettuce • onion • pickle • charred tomato jam • roasted garlic aioli • pretzel bun • choice of side salad or fries GFA V+ – Upgrade to dirty or sweet fries $2, add seitan bacon $2 Pumpkin Bucatini Creamy pumpkin sauce • warming spices • baby kale • confit tomato • pepitas • parmesan GFA V+ THIRD COURSE Coffee Caramel Flan Shaved Belgian chocolate • cacao nib GF V+

Carrot Confetti Cheesecake Pistachio orgeat • screwpine candy GF V+ Chocolate Torte Raspberry coulis • not-honey comb GF V+ DRINK LOCAL The Apple Doesn’t Fall Far Dry Fly vodka or triticale whiskey • apple • brown sugar • vanilla $14

THE SAFARI ROOM Fresh flavors and friendly faces DOWNTOWN SPOKANE

AMERICAN

45

$

FIRST COURSE Fresh Burrata Sea salt, heirloom tomatoes, roasted red peppers, basil, pesto, French baguette, honey, balsamic glaze Duck Spring Rolls Hibiscus glaze, avocado crema Corn Crusted Flash-Fried Seafood Lemon-fennel salt, arrabbiata sauce, charred lemon SECOND COURSE Chimichurri Steak New York strip, confit fingerling potatoes, grilled asparagus, chimichurri sauce Banana Leaf Baked Pacific Cod Roasted peppers, green olives, wild rice pilaf

Baked Four Cheese and Sausage Shells Ricotta, asiago, cottage cheese, mozzarella, spinach, spicy Italian sausage, marinara sauce, fresh basil THIRD COURSE The Tower Vanilla ice cream puffs, sugar Florentine tower, hot chocolate sauce, whipped cream, berries Kahlua Toffee Fudge Cake Golden toffee crunches, creamy chocolate mousse, coffee liqueur Creme Brulee Housemade caramel, creme anglaise, fresh berries GF DRINK LOCAL No-Li Born & Raised India Pale Ale $7

RESERVATIONS RECOMMENDED

901 W. 14th Ave. Menu served Wed-Mon, 5-9 pm

509.241.3165

SATAY BISTRO

Fine dining, American fusion bistro, full liquor bar and wine cellar COEUR D’ALENE

AMERICAN

$

45

FIRST COURSE Italian Bleu Cheese Wedge Heirloom tomatoes, garlic, dill, bleu cheese, guava smoked bacon, virgin olive oil, balsamic reduction GF V Blue Crab Cake Sundried tomato, artichoke, wilted spinach, roasted red pepper cream

Poké Nachos Infused ahi tuna, sweet onion salsa, crisp wontons, ponzu, wasabi whip SECOND COURSE Apple Fried Chicken Smoked apple fried chicken, bourbon barrel honey sauce, sweet potato cake, goat cheese cream corn, truffle duck confit popcorn GF Wild Red Snapper Corn flake crusted, crab and seabass chutney, goat cheese garlic whipped potatoes, winter vegetables, sweet chili, parsley truffle oil Lamb Meatloaf House-made cherry Bordeaux reduction, guava smoked bacon jam, whipped potatoes with shallot and chive melting butter, winter vegetables THIRD COURSE Italian Lemon Layer Cake Yellow cake, Italian lemon cream, vanilla crumbs, champagne cream sauce V Key Lime Crème Bruleè Graham cracker crust, candied limes, whipped cream V Banana Macadamia Nut Crisp Fresh candied banana, vanilla bean ice cream, roasted coconut whipped cream V DRINK LOCAL Smoke in the Barrel North Distillery honey whiskey, Bullet rye whiskey, elderflower liqueur, bitters, orange peel, Bordeaux cherry $16

RESERVATIONS RECOMMENDED

2501 N. Fourth St. Menu served Tue-Sat, 4-9 pm

208.765.2555

RESERVATIONS RECOMMENDED

111 S. Post St. 509.789.6800 Menu served Sun-Thurs, 4-9 pm; Fri-Sat, 4-10 pm

THE SCREAMING YAK

A Spokane institution: great food, great drinks and great times NORTH SPOKANE

AMERICAN

25

$

FIRST COURSE Bourbon Brown Sugar Bacon Jack Daniel’s, house spices, brown sugar Biscuit and Gravy Buttermilk biscuit, country gravy Silver Dollar Huckleberry Pancakes Bite-size sweet cream pancakes, fresh huckleberries, powdered sugar, maple syrup SECOND COURSE Kansas City Benedict Kansas City bacon, poached eggs, hollandaise, English muffin Hot Honey Chicken and Waffle Spicy battered chicken breast dredged in hot honey, Belgian waffle, house butter, powdered sugar, tabasco maple syrup Steak Bite Skillet Fried potatoes, bell peppers, onions, tenderloin steak bites, shredded cheddar jack cheese, whiskey peppercorn gravy, two eggs – your way, slice of toast THIRD COURSE Cinnamon Crumb Coffee Cake Cinnamon crumb all-butter coffee cake, whipped cream French Toast Sticks House-dredged brioche, vanilla cinnamon batter, maple syrup Apple Pie Baked, à la mode DRINK LOCAL Choose Your Own Adventure Browne Family Spirits Northwest Vodka served your way; choice of a screwdriver, greyhound, or bloody Mary $9

RESERVATIONS RECOMMENDED

118 W. Francis Ave. Menu served Sun-Sat, 11 am-midnight

509.464.3641

INLANDER RESTAURANT WEEK 2024 53

VISIT OUR NEW LOCATION ON 57TH WE HAVE MORE ROOM FOR MORE INLANDER RESTAURANT WEEK DINERS!

SEASONS OF COEUR D’ALENE

Locally sourced and seasonally inspired. A CDA staple for 13 years!

COEUR D’ALENE

AMERICAN

45

$

FIRST COURSE Golden Noodle-Winning Fried Mac and Cheese Creamy breaded and fried mac and cheese bites, smothered in creamy tomato sauce Seasons’ Caesar A well-dressed Caesar with chopped romaine, rustic croutons and Parmesan French Onion Soup Walla Walla onions, 24-hour slowsimmered veal consommé, crouton, Gruyere and Parmesan cheese SECOND COURSE Chimichurri Flat Iron Steak Avocado rice, chimichurri, broccolini and house sriracha Clam Linguini White wine and butter sauce, lemon, garlic, shallots, Parmesan and toasted focaccia

Cabernet Brisket Stroganoff Slow-roasted brisket, caramelized local mushrooms, chef’s creamy Cabernet stroganoff sauce, shaved Parmesan, red wine balsamic reduction, pappardelle egg noodles and sour cream THIRD COURSE Berry Cobbler Cocktail (21+) Willie’s choke cherry liqueur, Willie’s huckleberry liqueur, Chambord, Crème de Violette and huckleberry purèe Huckleberry Cheesecake A creamy swirled huckleberry cheesecake, huckleberry-gin compote and whipped cream S’mores Stack Creamy whiskey chocolate cremeaux, crispy graham cracker crust and marshmallow fluff DRINK LOCAL One Tree Cider Ask about our current selection $6.50

SHAWN O’DONNELL’S AMERICAN GRILL & IRISH PUB Authentic Irish grub and American favorites DOWNTOWN SPOKANE

IRISH

25

$

FIRST COURSE Celtic Caesar Salad Chopped romaine, baby kale, shaved parmesan, house-made croutons Donegal Bay Clam Chowder Creamy clam chowder, chopped red pepper, cabbage, onion, potato Boxty Cakes Two breaded potato cakes with corned beef and Dubliner cheese, deep fried SECOND COURSE Corned Beef and Cabbage Our signature dish! Slow-cooked, tender corned beef, braised cabbage, colcannon potatoes, creamy horseradish Chicken Pot Pie Tender shredded chicken breast, sauteed peas, carrots, celery, and pearl onions in a creamy gravy with puff pastry shell Fish and Chips Two pieces of wild-caught, sustainable Pacific Cod, hand-breaded in crispy panko and seasonings. Comes with french fries and scratch-made tartar sauce THIRD COURSE Irish Bread Pudding Scratch-made and topped with a buttered rum sauce and currants Bailey’s Creme Brulee Bailey’s custard with a caramelized sugar topping and a shortbread shamrock cookie Danny Boy’s Chocolate Brownie Scratch-made chocolate brownie topped with candied pecans and Andes mint crumbles DRINK LOCAL Natural 20 Brewing Co. 20-ounce Imperial pint $7.75

RESERVATIONS RECOMMENDED

209 E. Lakeside Ave. Menu served Sun-Sat, 11 am-9 pm

208.664.8008

SHELBY’S BURGERS

Smash burgers, handspun shakes and hand cut fries!

SOUTH SPOKANE

AMERICAN

SKEWERS

25

$

SOUTH HILL’S CLASSIC COMFORT FOOD, FROM BURGERS TO SUSHI!

2911 E. 57TH AVE, SPOKANE 509•455•4400 54 FEBRUARY 22 - MARCH 2, 2024

Serving authentic & traditional Lebanese-Armenian food DOWNTOWN SPOKANE

MIDDLE EASTERN

25

$

FIRST COURSE Fried Pickles Hand-breaded thick, crunchy, kosher dill pickles, with a side sauce of your choice! We suggest our house siracha ranch or Shelby’s secret sauce! V Shelby’s Fries Hand-cut fries tossed in fresh garlic, rosemary and Parmesan! GFA V – House-made beer cheese $2, jalapeños $1, bacon $2.50

FIRST COURSE Dip Sampler Pick two of the following with pita: hummus (chickpea), mutabel (roasted eggplant), muhamara (roasted red pepper and walnut) or jajukh (cucumber-mint yogurt) GFA V+ – Add a third dip $4 Falafel Bites Falafel balls with hummus dip and pickled turnips

Onion Rings Thick-style breaded onion rings with a side sauce of your choice. We suggest Shelby’s house-made tartar! V SECOND COURSE Shelby’s 350 Shelby’s single burger (Angus brisket/short rib blend), American cheese, lettuce, pickles, onion, ketchup and mustard GFA – Make it a double $5, bacon $2.50 per slice Firebird Fried chicken (vegetarian available) Louisiana hot sauce, lettuce, pickles, and Shelby’s secret sauce V

Chicken Curry A cup of our chicken butter curry with Armenian spices GF – Add rice $3 SECOND COURSE Lamb Kebab One skewer of lamb kebab with rice pilaf, toped with toasted almonds, side of roasted vegetables, onion slaw, pita wedges and a side sauce: toum (garlic aioli) or jajukh (cucumber-mint yogurt) GFA – Add an extra skewer: lamb $6, beef $5, or chicken $4 Chicken Shawarma Wrap Chicken shawarma, toum (garlic aioli) and taratour (tangy sesame sauce) with fries, pickles, tomato, and lettuce wrapped in lavash and toasted – Add side of herb fries and whipped feta $4

Shelby’s Smash Tacos Two tacos: Shelby’s patties (Angus brisket/short rib blend), American cheese, lettuce, onion/pickle relish and sriracha ranch GF – Make it a TRIO with an additional taco for $5 THIRD COURSE Chocolate Milkshake Hand-spun, vanilla soft serve ice cream and Hershey’s chocolate syrup GF V – Boozy upgrade: Screwball Whiskey or banana rum $5 Butterscotch Milkshake Hand spun vanilla soft serve ice cream with Smucker’s butterscotch syrup GF V – Boozy upgrade: Jameson or butterscotch liqueur $5.00

OPEN 8AM-9PM DAILY

719 N. Monroe St. 509.326.7251 Menu served Sun-Thu, 11 am-10 pm; Fri-Sat, 11 am-11 pm

GF V+

Sumpoog Baked eggplant in a rich tomato and onion sauce with a side of rice and salad GF V+ THIRD COURSE Walnut Pakhlava Rich walnut pastry soaked in our housemade syrup V Warbat Sweetened clotted cream in phyllo dough soaked in our house-made syrup V

Wild Berry Shake Hand-spun vanilla soft serve ice cream and blackberry puree! GF V – Boozy upgrade: Wild Roots marionberry vodka $5 DRINK LOCAL No-Li Brewhouse Cascade Fog Imperial Hazy IPA, 7.5% with Citra and Mosaic hops $6

Cardamom Rice Pudding Cardamom and rose rice pudding made with coconut milk, topped with pistachio GF V+ – Add one piece of pakhlava $2 DRINK LOCAL Bailar Con Maiz Mexican Lager Big Barn Brewing $7

4241 S. Cheney Spokane Rd. Suite B

1009 W. First Ave.

RESERVATIONS RECOMMENDED

509.315.8128

Menu served Sun-Thurs, 10:30 am-7 pm; Fri-Sat, 10:30 am-8 pm

509.456.5656

Menu served Wed-Thur, 4-10 pm; Fri-Sat, 4 pm-midnight; Sun, 4-9 pm

SOUTH HILL GRILL

South Hill’s classic comfort food, from burgers to sushi!

SOUTH SPOKANE

ECLECTIC

SOUTH PERRY LANTERN $

35

FIRST COURSE Crispy Calamari Fried calamari with roasted garlic aioli sauce, topped with our pickled jalapeños GFA Hummus Platter House-made hummus, with fresh cut veggies, feta cheese, olive tapenade and crispy pita chips V

Miniature Maggie’s Signature Salad Mixed greens tossed in red wine vinaigrette, cavatappi pasta, Kalamata olives, red onion, tomatoes, cucumbers, feta, parmesan, drizzled with balsamic reduction GFA V SECOND COURSE Alaska Roll Imitation crab, avocado and cream cheese topped with salmon, Monterey Jack cheese, eel sauce, chili oil and green onions Dijon Chicken Gluten-free panko-breaded chicken breast served over rice pilaf, topped with honey mustard sauce and matchstick cucumbers GF Thai Chicken Pizza Hand-tossed pizza topped with SHG’s Thai peanut sauce, chicken, served with lettuce, corn tortilla strips and sweet chili sauce THIRD COURSE Apple Crisp House-made roasted apples, topped with oatmeal and brown sugar crumble V – Scoop of vanilla ice cream $1.50 New York Cheesecake Classic New York cheesecake topped with your choice of chocolate, cherries or blueberry compote V Chocolate Torte Flourless chocolate torte served with whipped cream, drizzled with chocolate sauce and topped with a strawberry GF DRINK LOCAL Rye’s Up Browne Family Spirits rye whiskey, St. Germaine, sweet vermouth, cognac, and a splash of lemonade $10

Upscale gastropub in the heart of Perry District SOUTH SPOKANE

BISTRO

$

45

FIRST COURSE Ahi Poke Nachos Ahi marinated in poke sauce placed on top of crispy fried wontons topped with spicy aioli, seaweed salad, and avocado kefir crema Lantern Charcuterie Variety of Italian meats, foreign cheeses and fresh fruit. Pairs well with our Lantern Red Blend GFA Bruschetta Fresh bruschetta mix, mozzarella and basil on crostini drizzled in balsamic reduction V SECOND COURSE Pork Belly and Scallops Tender braised pork belly, garlic butter scallops, apricot coulis and sweet balsamic reduction GFA Shrimp and Lobster Roll Sliders Fresh lobster, shrimp and tarragon aioli on slider buns Truffle Risotto Medley of mushrooms, creamy risotto and black truffle dust GF V+ –Add pork belly $6 THIRD COURSE Apple Fritter Fresh apple fritters made in house! V –Add a glass of cold milk $3 Chocolate Covered Bacon Extra thick-cut bacon strips dipped in dark chocolate and sprinkled with sea salt GF Magic Cookie Bar Butterscotch, chocolate, shredded coconut and nuts on a graham cracker crust baked to perfection –Add a scoop of vanilla bean ice cream $3 DRINK LOCAL Lantern House Red Malbec-forward house blend $10

restaurant week awaits you.

chef chad white’s award winning coastal baja inspired restaurant.

JOIN US FOR RESTAU RANT WEEK!

RESERVATIONS RECOMMENDED

2911 E. 57th Ave. Menu served Sun-Sat, 2-9 pm

509.455.4400

SPENCER’S FOR STEAKS AND CHOPS

1002 S. Perry St. Menu served Sun-Sat, 5-9 pm

509.473.9098

RESTAURANTS IN

Spokane’s classic steakhouse featuring USDA prime grade beef

NORTH IDAHO

DOWNTOWN SPOKANE

315 Cuisine

STEAKHOUSE

$

45

FIRST COURSE Winter Salad Kale, arugula, radicchio, spinach, pickled cranberry, radish, tomato, cucumber, farmers cheese, cranberry vinaigrette GF Caesar Salad House-made croutons, parmesan crisp

Butternut Bisque Pepita, cream fraiche GF – Upgrade to a bowl $3 SECOND COURSE Filet Mignon with Mushroom and Cognac Sauce 6 oz filet mignon with mushroom and cognac sauce served with winter greens and mashed potato GF – Upgrade to an 8 oz filet mignon $10 | Add grilled prawns $10 Honey Glazed Steelhead Honey glazed steelhead served with new potatoes, parsnips and pea puree GF

Anthony’s at CDA Bardenay Restaurant + Distillery Beverly’s Restaurant The Burger Dock Cedars Floating Restaurant Chinook Steak, Seafood, and Pasta

Chicken Chop Chicken chop with bacon, mushrooms, tomato, coq au vin-style red wine sauce served with broccolini and mashed potato GF THIRD COURSE Naughty Cake Bites Strawberry sauce, chocolate sauce, whipped cream GF

Cochinito Taqueria

Carrot Cake Bites Pecan brittle, whiskey caramel

Dockside Restaurant

Mary Lou’s Ice Cream Local ice creamery, assorted flavors DRINK LOCAL Brick West IPA Westbound Train Juicy IPA $8.50 Pint

Flame and Cork

Collective Kitchen De Leon’s Tex-Mex Grill

Honey Eatery and Social Club Iron, Wood & Ice Urban Kitchen & Bar

RESERVATIONS RECOMMENDED

322 N. Spokane Falls Blvd. (DoubleTree) 509.744.2372 Menu served Sun-Sat, 3-10 pm

MacKenzie River Pizza, Grill & Pub The Mango Tree Indian Kitchen + Tap House Red Tail Bar & Grill Republic Kitchen & Taphouse Satay Bistro Seasons of Coeur d’Alene Stylus Wine and Vinyl Bar Sweet Lou’s Restaurant + Tap House (Athol)

D & OPERATED

LOCALLY OWNE

a neighborhood pub bringing together traditional Irish and American fare, draft beers and good times. lity & delicious food Come in and enjoy our Irish Hospita

719 N MONROE ST. • SPOKANE •

509

326-7251

JOIN US FOR RESTAURANT WEEK!

Sweet Lou’s Restaurant + Tap House (CDA) Terraza Waterfront Grill Thai Bamboo

India House

Tito’s Italian Grill & Wine Shop

Little Dragon Eatery

Vicino Pizza Vine & Olive Eatery and Wine Bar

14004 East Indiana • SpOkane • bOst0ns.cOm • INLANDER RESTAURANT WEEK 2024 55

JOIN US AT MAC DADDY’S

STEAM PLANT RESTAURANT AND BREW PUB

RIVER PARK SQUARE

STEELHEAD BAR & GRILLE

One of Washington’s most unique dining experiences featuring PNW cuisine

FOR INLANDER RESTAURANT WEEK!

DOWNTOWN SPOKANE

AMERICAN

$

35

FIRST COURSE Chinese Five-Spice Ribs Five-spice pork ribs served with fresh cucumber salad Clam Chowder Steam Plant’s signature clam chowder

808 W Main Ave #106, Downtown Spokane • 509.315.9406

Baja Salad Spring lettuce mix, roasted corn medley, tomatoes, red onions, cotija cheese, pepitas. Served with Southwest dressing GF V – Add chicken $5 SECOND COURSE Short Rib Yellow Curry Slow simmered short ribs, coconut yellow curry, potatoes, carrots, onion. Garnished with peanuts and scallions GF Black Garlic Burger 8 oz. burger patty, gouda cheese, lettuce, tomatoes, onions, black garlic aioli, dijonnaise. Served with french fries GFA –Substitute a veggie burger $2 Blackened Chicken Fettuccine Cajun Alfredo, roasted tomatoes, broccoli, fettuccine. Served with garlic bread GFA –Substitute shrimp $4 THIRD COURSE Black & White Cake Garnished with white chocolate and dark chocolate sauce GF V – Add a scoop of ice cream $5 Assorted Dessert Bites Chef’s choice of two bite-sized desserts garnished with whipped cream and colored sugar V – Add a scoop of ice cream $5 Blueberry Cobbler Cheesecake Served with fresh blueberries, whipped cream and mint DRINK LOCAL Stack House Hazy IPA A soft bodied hazy IPA brewed by The Grain Shed with Citra, Mosaic, and Amarillo hops for a bright fruit forward IPA $7

inus Jo FOR RESTAURANT WEEK! 2605 N. 4th St • CDA (208) 601-6602

American pub destination with a Northwest flair DOWNTOWN SPOKANE

NORTHWEST

$

FIRST COURSE Damn Good Fries Bleu cheese sauce, bacon, gorgonzola, chives

35

Shrimp Creole Pan-seared shrimp, andouille, creole-seasoned cream sauce, crostini Tenderloin Steak Bites Honey garlic glaze, charred onions, seared mushrooms SECOND COURSE Wild Mushroom Flatbread Wild mushrooms, bacon, parmesan, garlic oil, apple IPA sourdough flatbread Steelhead Filet Pan seared steelhead filet, jasmine rice, house vegetables, saffron Pernod-butter sauce Steelburger Applewood bacon, white cheddar, caramelized onions, lettuce, tomato, aioli. Served with french fries THIRD COURSE Apple Lavender Tartlet Apple lavender compote, puff pastry, honey whipped cream, rosemary anglaise Campfire Brownie Chocolate chip and marshmallow brownie, graham cracker crust, brûléed marshmallows, vanilla ice cream, Maldon salted caramel Dark Chocolate Espresso Bread Pudding Salted caramel anglaise, bourbon whipped cream DRINK LOCAL Northwest 75 Browne Family Spirits Northwest Botanical Gin, fresh lemon juice and simple syrup; finished with champagne $12

RESERVATIONS RECOMMENDED

styluswineandvinylbar.com

Come see us for Restaurant Week

Reserve Today!

Wood-fired pizza, apps & more

Wine, local beers on tap & full bar

flameandcork.com | (208) 635-5836 8592 N. Government Way, Hayden, Idaho

159 S. Lincoln St. 509.777.3900 Menu served Tue-Thu, 4-9 pm; Fri-Sat, 4-11 pm

218 N. Howard St. 509.747.1303 Menu served Sun-Thu, 11:30 am-9 pm; Fri-Sat, 11:30 am-10 pm

STYLUS WINE AND VINYL BAR

TABLE 13

The Inland Northwest’s premiere wine and hi-fi record bar COEUR D’ALENE

FRENCH

$

35

FIRST COURSE Oeuf Mayonnaise Eight minute egg, Dijon mayonnaise, scallion oil and flakey salt GF Boujee Chips Potato chips, crème fraîche, scallion oil and tobiko caviar GF Caesar With A Twist Romaine, bacon, parmesan two ways and lemon garlic dressing GF – Add smoked duck breast $8, 8 minute egg $2, anchovies $2 SECOND COURSE Croque Monsieur Baguette, béchamel, Dijon, Jambon de Paris, Gruyère and Swiss cheese baked until melty and served with tomato bisque or mixed greens Tartine à la Fondue de Poireaux Baguette, creamy leeks, Gruyère and Swiss cheese baked until melty and served with tomato bisque or mixed greens V – Add bacon $3, Jambon De Paris $5, tomato $3

Beef Bourguignon Beef slow-braised in red wine, with bacon, mushrooms and onions, finished with Crème Fraîche and chives and served with toasted baguette THIRD COURSE Cheese and Wine Essex Comté cheese sourced from Fort St. Antoine in France’s Jura Mountains paired with Pyrus Danica Pear Ice Wine GF – Additional 3 oz. of Pyrus Danica Pear Ice Wine $18 Chocolate Pots de Crème Rich and decadent chocolate pudding finished with fresh whipped cream paired with a taste of Kopke 10 Year Tawny Port GF – Additional 3 oz. pour of Kopke 10 Year Tawny Port $9

The Davenport’s new addition featuring bold flavors and delicious tacos!

DOWNTOWN SPOKANE

MEXICAN

$

FIRST COURSE Chicharrones Chipotle crema, tajin, lime GF

35

Elote Grilled corn on the cob, lime crema, tajin, ancho morita, smoked cotija, queso fresco, epazote GF Ancho Roasted Chicken Tortilla Soup Charred corn, salsa, sour cream, cilantro, avocado SECOND COURSE Camerones Tequila-lime shrimp, grilled pineapple, pickled cabbage, radish, salsa verde Al Pastor Marinated and spit roasted pork, annatto, grilled pineapple, lime, onion, cilantro, salsa verde Birria Chili roasted goat, onion, cilantro, queso asadero, consommé THIRD COURSE Churros Cinnamon sugar coated with caramel and anchochocolate with passion fruit-mango dipping sauce Arbor Crest Sauvignon Blanc *21 and older please Brick West Pilsner *21 and older please DRINK LOCAL Brick West Brewing Co. Pilsner $7 RESERVATIONS RECOMMENDED

Tarte Normande French apple tart serve warm with vanilla bean ice cream and paired with a taste of Chateau Roumieu Sauternes – Additional 3 oz. pour of Chateau Roumieu Sauternes $18 DRINK LOCAL Liberty Lake Cellars 2019 Red Mountain Cabernet Sauvignon $14/glass

2605 N. Fourth St. 208.601.6602 Menu served Wed-Fri, 4-9 pm; Sat, 4-10 pm

56 FEBRUARY 22 - MARCH 2, 2024

333 W. Spokane Falls Blvd.

Menu served Sun-Sat, 4-9 pm

509.598.4340

MULTIPLE LOCATIONS

SWEET LOU’S RESTAURANT AND TAP HOUSE American fare, with original recipes and fresh ingredients AMERICAN

$

35

FIRST COURSE Birria Egg Rolls Slow-stewed Mexican seasoned beef with jack cheese, cilantro and onion. Served with consommé for dipping. If you know, you know!!!

Pepperoni and Hot Honey Pizza Dip House marinara topped with goat cheese, pepperoni, fresh basil and Mike’s Hot Honey.

Served with pizza sticks for dipping GFA Ahi Poke Ahi tuna tossed with poke sauce and avocado, served with toasted pita GFA SECOND COURSE Smoked Brisket Mac n’ Cheese White cheddar cheese sauce with jalapenos, smoked brisket and topped with parmesan bread crumbs. Served with soup or salad Pork Ribeye Tender and juicy pork ribeye grilled and topped with an apple and cranberry compote. Served with your choice of one side GF – Add grilled prawns $8.99 Salmon and Grilled Peach Salad Seared Atlantic salmon served over mixed greens tossed in a mango vinaigrette with grilled peaches, goat cheese, grape tomatoes and sliced almonds GF THIRD COURSE Chocolate Cake by Chuck’s Sweet Rolls Scratch-made double layer chocolate cake with a rich dark chocolate buttercream frosting V Cookie Skillet Our famous skillet-baked chocolate chip cookie that’s not cooked ‘til you order it. Served with vanilla bean ice cream GFA V – Go full-sized for $4 Lou’s Huckleberry Cobbler It’s back… just for Restaurant Week. Sweet cake cobbler with huckleberries and vanilla bean ice cream GFA V DRINK LOCAL Lou’s Brew Our very own house IPA brewed by Laughing Dog Brewery $5.50

TAVOLÀTA Italian Cuisine

DOWNTOWN SPOKANE

ITALIAN

$

35

FIRST COURSE Burrata Fig mostarda, glazed figs, olive oil, arugula, crostini V Tavolata Salad Gem lettuce, calabrian vinaigrette, red onion, Mama Lil’s peppers, cucumber, tomato, pistachio, pecorino GF V Bruschetta Smoked fish, pickled onion, aioli SECOND COURSE Rigatoni Spicy sausage, tomato, chili, marjoram, parmesan GFA Lumache Tomato vodka sauce, chili, whipped burrata GFA V – Add spicy sausage $6 Pork Loin Kale, pear butter, hazelnut GF THIRD COURSE Lemon Zeppole Powdered sugar, chocolate sauce V Tiramisu Mascarpone, amaretto, espresso, ladyfinger V Sorbetto or Gelato Seasonal flavors, shortbread cookie V DRINK LOCAL Hanky Panky Dry Fly gin, sweet vermouth, Fernet Branca $13

RESERVATIONS RECOMMENDED

221 N. Wall St. 509.606.5600 Menu served Sun-Thu, 4-9 pm; Fri-Sat, 4-10 pm RESERVATIONS RECOMMENDED

MULTIPLE LOCATIONS

TERRAZA WATERFRONT GRILL

COEUR D’ALENE 601 E. Front Ave #101 Menu served every day, 11 am-10 pm ATHOL 6915 E. Athol Crossing Rd. Menu served every day, 11 am-10 pm

208.667.1170 208.561.9496

DONATE to CDAide

during Inlander Restaurant Week

All donations up to $10,000 to Big Table and CDAIDE will be generously matched by Avista Foundation

A seamless blend of worldwide flavors on the scenic Spokane River COEUR D’ALENE

INTERNATIONAL

$

35

FIRST COURSE Tuna Poke Ahi | Avocado | Cucumber | Ponzu | Plantain Chips GF Smoked Garlic Dip Roasted Garlic | Caramelized Onion | Smoked Cheeses Island Chicken Skewer Vietnamese Caramel Chicken | Grilled Pineapple GF – Add Double Skewer $5 SECOND COURSE Steelhead Louis Smoked Steelhead | Gem Lettuce | Tomato | Asparagus | Egg | Chipotle Dressing GF –Full Size Salad add $8 Moroccan Vegetable Soup Garden Vegetables | Warm Spices | Couscous GF V – Bowl add $5 Crispy Feta Crispy Fried Feta | Baby Kale | Roasted Tomato | Garlic Vinaigrette GF THIRD COURSE Black Cod Pan Seared Cod | Chickpea and Chorizo Stew GF – Vegan Substitution Available $3 Osso Bucco Dominican Spiced Lamb | Tomato Braise | Polenta GF Lemon Thyme Chicken Chicken Lolipop | Charred Lemon | Risotto GF DRINK LOCAL Cran-Apple Spritz Up North Apple Brandy | Aperol | Cranberry | Cava | Soda $12

RESERVATIONS RECOMMENDED

1950 W. Bellerive Lane 208.758.0111 Menu served Mon-Thur, 3 pm-8 pm; Fri-Sat, 3 pm-9 pm

INLANDER RESTAURANT WEEK 2024 57

Join us for Restaurant Week Sliders from 24 Taps Burgers & Brews

MENU MUST-TRIES

SHARING IS CARING WHY NOT BE STRATEGIC AND DINE OUT WITH ENOUGH IN YOUR PARTY TO SAMPLE EVERY DISH ON THE MENU?

401 W Main Ave, Spokane • 9925 N. Nevada St, Spokane 2912 E. Palouse Hwy, Spokane • 14208 E. Sprague, Spokane Valley 1726 W Kathleen Ave, CDA

58 FEBRUARY 22 - MARCH 2, 2024

G

oing out with a small group is often one of the best ways to experience Inlander Restaurant Week. Doing so results in a better chance to sample one of everything off a spot’s three-course menu, especially if your party is OK sharing dishes that are meant to be individual plates. But some food is just easier to share, so with that in mind here’s a handful of places that are great for groups.

(That said, parties bigger than six should definitely make a reservation to ensure dining success!)

Appetizer courses are often the most shareable, and among the many palatewhetting options out there this year, consider the monkey bread or Idaho nachos at HONEY EATERY & SOCIAL CLUB in Coeur d’Alene. At TWIGS BISTRO & MARTINI BAR, a popular happy hour spot yearround, the crab and artichoke dip is easy to pass around the table, as is LORÈN’s parmesan frites with black garlic aioli, herbs de Provence and balsamic.

Speaking of fries, STEELHEAD BAR & GRILLE’s famous “Damn Good Fries,”

cut shoestring-style and served with blue cheese sauce, bacon, gorgonzola and chives, are a must-order on any visit. And at HERITAGE BAR & KITCHEN, the “ultimate” chili cheese curly fries come, well, fully loaded with sharp cheddar, Dr. Pepper beef and bacon chili.

When it comes to the entree course, sharing can be a bit tricky without playing a game of musical plates, but dishes that come in smaller form factors like the tacos at DE LEON’S TACO & BAR and COCHINITO TAQUERIA can be split up with ease.

Both spots offer taco trios, and have multiple locations participating this year.

Same goes for the sliders at 24 TAPS BURGERS & BREWS, which offers diners a choice of two from a list that includes PB&J, buffalo chicken, pulled pork and a classic cheeseburger.

Pizza spots are also share-friendly by nature, and among this year’s participants there’s VICINO PIZZA, THE FLYING GOAT and REPUBLIC PI. Vicino is serving three different pizzas for the second course: salumi e pepe, margherita and pancetta noce. 

MULTIPLE LOCATIONS

TITO’S ITALIAN GRILL & WINE SHOP

THAI BAMBOO

Artisan pizza, fresh pasta, exquisite wine and warm hospitality

Favorite local Thai and Asian restaurant THAI

$

35

FIRST COURSE Pick Two Your choice of any two appetizers: spring rolls (6 pieces), butterfly wontons (3 pieces), fried tofu (6 pieces) or garlic green beans V Green Curry Clams Whole clams steamed in green curry sauce and served with fresh Thai basil and lime GF Samosas A blend of sweet potatoes, carrots, peas, potatoes, cashews, onion and Indian spices folded in a wonton wrapper and fried golden brown V SECOND COURSE Thai Favorites Classic shrimp phad Thai and golden cashew beef – two of our fan favorites together! GF Black Bean Eggplant Sautéed fresh long eggplant, tofu, onions, and zucchini in a vegetarian black bean sauce V Steamed Fish Thai seasoned trout wrapped in banana leaf served with toasted coconut jasmine rice GF THIRD COURSE Coconut Cheesecake Our famous gluten-free coconut cheesecake topped with toasted coconut GF V Blue Thai Bubble Tea Blue Thai tea layered with sweetened coconut milk and house-made boba GF V Thai Banana Split Rich vanilla ice cream topped with deepfried bananas, mangos, and strawberries and covered with chocolate sauce V DRINK LOCAL No-Li Brewhouse Rotating brews; ask your server for details $5

COEUR D’ALENE

ITALIAN

Delivering Craft Food with Craft Beer

25

$

FIRST COURSE Stuffed Gnocchi Asiago Stuffed Gnocchi | House-Made Marsala Sauce V Gyro Salad Romaine Lettuce | Cucumber | Tomato | Onion | Feta | Lamb | Red Wine Vinaigrette | House-Made Tzatziki Sauce GFA

Caesar Salad Romaine Lettuce | Fresh Parmesan | Garlic Croutons | House-Made Caesar Dressing GFA V SECOND COURSE Rigatoni Ala Vodka with Chicken Fresh House-Made Rigatoni Pasta | Vodka Sauce | Grilled Chicken GFA Prawn Capellini Fresh House-Made Capellini Pasta | Olive Oil | Lemon | Caramelized Red Onions | Grilled Prawns GFA Cacio e Pepe Fresh House-Made Spaghetti Pasta | Olive Oil | Garlic | Fresh Ground Pepper | Parmesan-Romano Cheese | Italian Sausage GFA THIRD COURSE Tiramisu Soft Sponge Cake | Zabaglione | Coffee Cream V

Join us for Restaurant Week Three Courses $35.00 1302 W Second Ave. Spokane WA

Lemon Cake Italian Cream Cake | Lemon Cream | Fresh Squeezed Lemon V Crème Brûlée Rich Vanilla Bean Custard | Crisp Sugar Crust | Whipped Cream GF V DRINK LOCAL Dry Fly Gin Fizz Dry Fly Gin | Elderflower Liqueur | Orange Bitters | Fresh Basil | Lemon | Club Soda $14

OPEN DAILY FOR LUNCH HAPPY HOUR SPECIALS RESERVATIONS RECOMMENDED

210 E. Sherman Ave. Menu served Sun-Sat, 4-9 pm MULTIPLE LOCATIONS

NORTH SPOKANE 5406 N. Division St. 509.777.8424 Menu served Sun-Thu, 11 am-8pm; Fri-Sat, 11 am-9 pm SOUTH SPOKANE 2215 E. 29th Ave. 509.232.8424 Menu served Sun-Thu, 11 am-8pm; Fri-Sat, 11 am-9 pm COEUR D’ALENE 2010 N. Fourth St. 208.667.5300 Menu served Sun-Thu, 11 am-8pm; Fri-Sat, 11 am-9 pm

MASTER

THE MENUS KEY

GF - Gluten-Free GFA - Gluten-Free Available V - Vegetarian V+ - Vegan

208.667.2782

NEW 2024 MUG CLUB

TOMATO STREET Family friendly Italian restaurant NORTH SPOKANE

ITALIAN

$

35

FIRST COURSE Tomato Basil Soup A Tomato Street favorite! Served with fresh garlic bread V Minestrone Soup An Italian classic served with fresh garlic bread GFA

House Garden or Caesar Salad House salad with your choice of dressing or Caesar salad. Served with fresh garlic bread GFA SECOND COURSE Shrimp Aragosta Fettuccini with a rich lobster cream sauce, sautéed prawns and bay shrimp, green onions and oven-dried tomatoes GFA Aunt Rose’s Pasta Mushrooms, white onions, roasted chicken, fresh basil, tomatoes, feta cheese, alfredo sauce, mostaccioli pasta with garlic and olive oil and onion butter GFA Chicken Parmigiana Breaded chicken breast topped with marinara sauce, melted mozzarella, provolone and parmesan cheeses, served with a side of fettuccine alfredo GFA THIRD COURSE Chocolate Amaretto Mousse Whipped light and fluffy with a rich chocolate-amaretto flavor GF Grandma’s Bread Pudding Our famous house-made 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 Dry Fly’s Washington Wheat Vodka, Cointreau Orange, fresh lime, simple syrup $9.75

TAKE ME TO

® er v i R e h T

Hours Available

Hours listed are the times the three-course Inlander Restaurant Week menu is served.

Some menus are available at dinner and lunch!

6220 N. Division St. 509.484.4500 Menu served Sun-Thur, 11 am-10 pm; Fri-Sat, 11 am-11 pm

SPOKANE-SOUTH HILL & COEUR D’ALENE INLANDER RESTAURANT WEEK 2024 59

IMMERSE YOURSELF IN THE ULTIMATE SPORTS BAR EXPERIENCE AT 24 TAPS!

MULTIPLE LOCATIONS

TRUE LEGENDS GRILL

Liberty Lake’s premier casual restaurant that’s more than a sports bar LIBERTY LAKE

AMERICAN

25

$

FIRST COURSE Caesar Salad Crisp romaine tossed with grated parmesan and True Legends’ Caesar dressing Salmon Chowder Our signature soup full of fresh salmon, or choose our chef’s soup of the day

Bacon and Blue Cheese Wedge Salad Iceberg wedge salad with blue cheese crumbles and thick-cut fresh bacon drizzled with blue cheese dressing SECOND COURSE Thai Pasta Large shrimp and chicken tossed with cabbage, carrots, cilantro, and yakisoba noodles in a Thai peanut sauce then topped with fried wontons – Add a side salad $4.50 Bacon Jam Burger Thick, fresh Angus beef patty, pepper jack cheese, onion straws and house-made bacon jam on a pretzel bun Fennel Sausage Pizza Twelve-inch pizza made with our signature beer crust and topped with marinara, sautéed onions, green peppers, mozzarella cheese and our own fennel sausage THIRD COURSE Warm Cookie a la Mode Baked-to-order peanut butter chocolate chip cookie topped with vanilla ice cream and chocolate sauce Old Fashioned Cherry Turnover You will love this classic, fresh-baked cherry turnover topped with whipped cream Root Beer Float A mug overflowing with root beer and vanilla ice cream DRINK LOCAL Maryhill Winery Pinot Gris $8

Located at 825 W Riverside Ave, Spokane (509)309-3103 • 24taps.com

TWIGS BISTRO AND MARTINI BAR Serving chef-crafted American food and regionally inspired cocktails AMERICAN

$

45

FIRST COURSE Starter Salad Your choice of starter size Caesar salad or BLTA salad GFA Baked Focaccia Herbed focaccia spread with basil pesto layered with a ricotta and mozzarella cheese blend and honeyglazed tomatoes served with marinara sauce V Crab and Artichoke Dip A blend of blue crab, Boursin cream cheese, artichokes, peppers and onions topped with parmesan cheese baked golden, served with fresh lemon and crostini GFA SECOND COURSE Crab and Artichoke Crusted Salmon Wild Alaskan sockeye salmon, crab dip and breadcrumbs served with rice pilaf and roasted asparagus GFA – Make it surf-and-turf and add a 7 oz. grilled coulotte $13 Ancho-Coffee Sirloin Espresso chili rubbed top sirloin, avocado-lime butter, crisp polenta cake, roasted asparagus GFA – Add five butter-poached shrimp $11 Pork Belly Risotto Bourbon glazed roasted pork belly, candied bacon risotto, fried Brussels sprout chips, chive oil – Add five butter-poached shrimp $11 THIRD COURSE Caramel Apple Bread Pudding Brioche bread pudding, caramel apple compote, ice cream V Peanut Butter Mousse Cake Chocolate crust, peanut butter mousse, chocolate ganache, chopped peanuts, whipped cream V Donuts Fried donut holes, cinnamon sugar blend, whiskey cream cheese sauce DRINK LOCAL TnT Red Blend Twigs special blend from Terra Blanca Winery $11

RESERVATIONS RECOMMENDED

1803 N. Harvard Rd. Menu served Sun-Sat, 11 am-9 pm

509.892.3077 RESERVATIONS RECOMMENDED

MULTIPLE LOCATIONS

UPRISE BREWING COMPANY

New brewery and restaurant near the Kendall Yards neighborhood NORTH SPOKANE

GASTROPUB

25

$

URAN STATHREE T COURSES

25

$

2104 N. Pines Rd | Spokane Valley 509.290.5484 | blackpearlspokane.com 60 FEBRUARY 22 - MARCH 2, 2024

Beet Salad Arugula, orange braised beets, candied pepitas, goat cheese, lemon vinaigrette GF V SECOND COURSE Smash Burger Two beef patties, cheddar, pickle, red onion, mustard, roasted tomato aioli, bun. Served with fries GFA Nashville Fried Chicken Sandwich Fried chicken thigh, Nashville hot sauce, pickle, lemon mayo, house bun. Served with fries Pork Verde Bowl Braised pulled pork, tomato, pickled onion, black beans, green onion, cilantro, salsa verde, lime crema with white or brown rice GF THIRD COURSE Doughnuts Cinnamon powdered sugar, stout caramel sauce V Lemon Mousse Lemon curd, house whipped cream, fresh lemon zest GF V Uprise Beer Substitute dessert for any one of our beers brewed on site DRINK LOCAL Bright Side IPA Award-winning Modern West Coast IPA. Light bodied with notes of fresh citrus and stone fruit with a dry, crisp finish $7.25

K WEE

RE

FIRST COURSE Pork Taquitos Two taquitos with braised pork, white cheddar, corn tortilla, pickled onion, salsa verde and chipotle habanero emulsion GF Jerk Cauliflower Fried florets, house jerk sauce and dill ranch V

NORTH SPOKANE 401 E. Farwell Rd. 509.465.8794 Menu served Sun-Wed, 11 am-9 pm; Thurs-Sat, 11am-10 pm SOUTH SPOKANE 4320 S. Regal St. 509.443.8000 Menu served Sun-Wed, 11 am-9 pm; Thurs-Sat, 11am-10 pm DOWNTOWN SPOKANE 808 W. Main Ave., River Park Square 509.232.3376 Menu served Sun-Wed, 11 am-9 pm; Thurs-Sat, 11am-10 pm SPOKANE VALLEY 14728 E. Indiana Ave. 509.290.5636 Menu served Sun-Wed, 11 am-9 pm; Thurs-Sat, 11am-10 pm

MENUS

ON THE GO SEARCH BY RESTAURANT, REGION, CUISINE OR PRICE

617 N. Ash St. 509.368.9411 Menu served Sun-Thu, 11 am-9 pm, Fir-Sat, 11 am-10 pm

InlanderRestaurantWeek.com

VICINO PIZZA

VICTORY BURGER

Wood-fired Neapolitan style pizzeria in the heart of Riverstone COEUR D’ALENE

PIZZA

25

$

FIRST COURSE Polpette House-made meatball (1), nonna sauce, parmigianoreggiano – Add additional meatball $3 Caesar Salad Romaine, parmigiano reggiano, croutons, crispy capers, caesar dressing, EVOO GFA V Arancini Mista Mozzarella stuffed arancini (1) served with nonna sauce V – Add additional arancini $4 SECOND COURSE Margherita Pizza San Marzano tomato, fresh mozzarella, basil, EVOO GFA V – Sub house-made gluten free crust $4 Pancetta Noce Walnut pesto, pancetta, fontina cheese finished with lemon zest GFA – Substitute house-made gluten-free crust $4 Salumi e Pepe Spicy San Marzano, provolone, roasted red peppers, pepperonchinis GFA – Substitute house-made gluten free crust $4 THIRD COURSE Chocolate Panna Cotta Chantilly cream, chocolate shavings GF V

Cannoli White chocolate pistachio V Gelato One scoop of Amarena cherry GF V – Additional scoop $3 DRINK LOCAL Trailbreaker Cider Dry and crisp apple cider $7

Honest burger made with fresh PNW ingredients!

DOWNTOWN SPOKANE

AMERICAN

25

$

FIRST COURSE Caesar Salad Romaine heart, crouton, anchovy dressing, parmesan, lemon GFA – Add chicken $5 Garden Salad Romaine heart, cucumber, cherry tomato, crouton, red wine vinaigrette, parmesan GFA V – Add chicken $5 Buffalo Chicken Salad Romaine heart, carrot, buffalo sauce, lemon, garlic dressing – Add chicken $5 SECOND COURSE Victory Burger American cheese, shredded lettuce, tomato, onion, bread and butter pickles, Victory Sauce GFA – Add bacon $2 Super Bird Chicken breast, American cheese, bread and butter pickles, shredded lettuce, onion, pickle aioli GFA – Add bacon $2 Southwest Smash Pepper jack, shredded lettuce, tomato, pickled peppers, guacamole GFA THIRD COURSE Cherry Pistachio Cookie Rainier cherry, pistachio Roasted Pecan Maple Gelato Gelato, roasted pecans, candied bacon crumble Chocolate Malted Budino Chocolate budino, whipped cream, cocoa nib crumble DRINK LOCAL Lumberbeard Brewing Lager $9

RESERVATIONS RECOMMENDED

2385 N. Old Mill Loop 208.758.7997 Menu served Sun-Thu, 3-9 pm; Fri 3-9:30 pm; Sat noon-9:30 pm

835 N. Post St. 509.606.8900 Menu served Sun-Thu, 11 am-9 pm; Fri-Sat, 11 am-10 pm

Inlander Restaurant Week is the perfect time to try our delicious combinations of Asian Fusion Cuisine and fresh sushi ingredients!

Cou3rs es

$

Fresh Roll

35

Alaska Roll

DONATE NOW!

CDAIDE helps prevent the slide into homelessness for struggling hospitality workers by stepping in to cover basic needs bills during times of financial crisis for workers.

Avista Foundation will match donations up to $10,000 during Inlander Restaurant Week

Serving restaurant and hospitality workers in the greater Coeur d’Alene region.

PO Box 1042 • Coeur d’Alene, ID 83816 208.719.7106 • serving@cdaide.org • cdaide.org/

1902 W Francis Ave, Spokane 509-279-2721 • qqsushiandkitchen.com INLANDER RESTAURANT WEEK 2024 61

VIEUX CARRE NOLA KITCHEN New Orleans inspired restaurant in the heart of Spokane DOWNTOWN SPOKANE

SOUTHERN

$

VINE & OLIVE EATERY AND WINE BAR

35

FIRST COURSE Boudin Balls Louisiana’s version of a snacking sausage. Served with a jalapeño remoulade Whipped Honey Cornbread Cast-iron seared, whipped honey butter, scallions V

Louisiana Garlic Soup Creamy roasted garlic soup. A Louisiana tradition!

SECOND COURSE Duck Gumbo Duck and Andouille sausage gumbo Trout Meuniere Steelhead trout with a brown butter sauce

Local flavors and comfort food favorites in the courthouse neighborhood 825 North Monroe Street • (509) 315-5318

Pork Grillades Slow-roasted pork shoulder served with our stone-ground cheesy grits GF THIRD COURSE King Cake Who will find the baby?! V Beignets A traditional French doughnut V - Make it an affogato! $7 Pear & Almond Tart Almond frangipane pastry with poached pear topping V DRINK LOCAL Browne Family Germain 75 Browne Family gin, St. Germain, lemon, champagne $13

62 FEBRUARY 22 - MARCH 2, 2024

FIRST COURSE Albacore Crudo Calabrian aioli, fried capers, lemon GF Polenta Soup White beans, kale, lemon, olive oil GF V+

45

Roasted Bone Marrow Gremolata, focaccia SECOND COURSE Aqua Pazza Poached sole, spicy fennel tomato broth, garlic crostini GFA Ricotta Gnudi Sage brown butter, spinach, pecorino V Braised Rabbit Mushrooms, tomato, mascarpone parsnip purée GF THIRD COURSE Sciumette Orange meringue, chocolate crème anglaise, caramel dome GF V Bucheron Loire Valley goat cheese, honey, tarragon, cracked pepper, house cracker GFA V Petite Fours Fleur de sel bourbon macaron, lemon shortbread, Nutella truffle with candied hazelnuts, raspberry pâte de fruit GF V DRINK LOCAL Koenig Vineyards Cabernet Snake River Valley, Idaho $16/ glass

RESERVATIONS RECOMMENDED

WILEY’S DOWNTOWN BISTRO

ZONA BLANCA CEVICHE BAR

BISTRO

$

45

Classic Caesar Salad Crisp romaine hearts tossed with a classic creamy Caesar dressing, house croutons and ParmigianoReggiano cheese. Served with lemon GFA SECOND COURSE Yellow Curry Prawns or Tofu Tofu House-made yellow curry with just the right amount of kick, with your choice of tofu or prawns.

Served with a coconut rice cake, sweet peas, heirloom carrots, roasted red peppers, and micro pea shoots GF – Vegetarian and vegan option available Braised Beef Short Ribs Boneless beef short ribs roasted for 16 hours with rosemary and thyme, served with a green peppercorn red wine pan sauce and “everything” Yukon potatoes GF

1950 BELLERIVE LN #106 | COEUR D’ALENE, ID | 208.758.0111 | TERRAZACDA.COM

$

2037 N. Main St. 208.758.7770 Menu served Mon-Thur, 4-9 pm; Fri-Sat, 4-10 pm

FIRST COURSE Roasted Beet Salad Organic spring greens tossed in a balsamic white truffle vinaigrette, topped with roasted beets, toasted hazelnuts and chèvre GF V – Vegan available by request Jalapeño Cheddar Chicken Soup Chicken stock base, jalapeños, sharp cheddar cheese, shredded chicken, fresh herbs, and a touch of cream. A must try! GF

OPEN MONDAY-SUNDAY

EUROPEAN

RESERVATIONS RECOMMENDED

DOWNTOWN SPOKANE

Share a taste of elegance in an inviting atmosphere, surrounded by stunning waterfront views.

COEUR D’ALENE

1403 W. Broadway Ave. 509.495.1400 Menu served Mon-Thu, 3-10 pm; Fri-Sat 3-11 pm; Sun 3-9 pm

A small locally owned bistro creating positive guest experiences

Crafted cocktails meet globally inspired dishes at Terraza Waterfront Grill.

European-inspired eatery executed with Northwest flair in Riverstone

Hunter’s Chicken Chicken leg and thigh quarter, cured and braised until falling off the bone served with a rich hunter’s sauce full of vegetables, herbs and chicken stock and “everything” Yukon potatoes GF THIRD COURSE Mini Margarita Pie Frozen key lime pie with graham cracker crust. Special ingredient: tequila! Topped with whipped cream and red sea salt V Wiley’s Bourbon Creme Brûlée Delicious brûléed custard with vanilla bean and orange peel topped with bourbon-nutmeg caramel and whipped cream GF V Chocolate Pot de Creme A decadent dessert featuring coconut cream, chocolate and a hint of spice. Topped with raspberry puree and candied pecan GF V – Vegan available by request DRINK LOCAL Barrister Rough Justice Blend $14/glass

421 W. Main Ave. Menu served Sun-Sat, 5-8:30 pm-

509.838.4600

A culinary staycation featuring big, bold coastal flavors DOWNTOWN SPOKANE

SEAFOOD

$

45

FIRST COURSE Turnip Barbacoa Taco Hoja santa, barbecued turnips, pickled grapes, cilantro, hot sauce GF Caldo de Ostion Smoked oysters, smoked trout roe, roasted sunchokes, rocket, citrus GF Tuna Belly Crudo Sweet pepper aguachile, red onion, manzanilla olives, radish GF SECOND COURSE Alaskan Pollock al Vapor Habanero-mustard salsa, hoja santa, swiss chard, cilantro, corn tortillas GF Smoked Duck Breast Duck prosciutto-green chile consomé, peas, cipollini confit, epazote oil GF King Trumpet Mushrooms Roasted mushroom, fideo ragout, pickled yellow pepper, mezcal celery butter GFA V THIRD COURSE Blood Orange-Lemon Curd Candied fennel, blood orange marmalade, spicy pistachios, buzz button meringue GF V Kiwi-Lime Respado Citrus scented shaved ice, kiwi juice, pomegranate syrup, crème de mazapán GF V Mole Molten Chocolate Cake Bergamot gastrique, lavender ganache, mole whip, chipotle sea salt V DRINK LOCAL Magma Chile de Arbol infused Banhez Mezcal, guava, lime, pineapple, Skidmore rhubarb bitters $13 Glass

RESERVATIONS RECOMMENDED

157 S. Howard St. 509.241.3385 Menu served Sun-Thu, 2-9 pm; Fri-Sat, 2-10 pm

SHOPPING. ENTERTAINMENT. PA RK A FT ER 5P = $ 4 OR LE S S

M

DOWNTOWN SPOKANE | RIVERPARKSQUARE.COM INLANDER RESTAURANT WEEK 2024 63

Eat local.

Chew slowly.

Earn big.

STCU is excited to sponsor 2024 Inlander Restaurant week in support of local restaurants. We’re getting hungry just thinking about it.

To celebrate, you can earn up to 5x points when you use your STCU rewards credit card at restaurants and bars through March 31 — and especially during Inlander Restaurant Week! Redeem your points for cash back, gift cards, and more.* Details at stcu.org/bonus.

Bonus points promotion runs February 1 – March 31, 2024, and applies to purchases made with your consumer rewards credit card at your favorite casual or fine dining restaurants and bars. Fast food restaurants and food delivery purchases not eligible. Limited to $2,500 in qualifying purchases, or up to 7,500 bonus points. No limit to number of standard earned points allowed. Bonus points vary depending on which STCU rewards card you use. Standard Rewards cards earn up to 4x points; Premier Rewards card earn up to 5x points. To earn 5x points, get 3x bonus points using your STCU Premier Rewards and another 2x points by selecting “Restaurants” in advance as one of your two spending categories. Points are typically awarded within three business days after your qualifying transaction posts. Earned points on purchases and bonus points never expire, with at least one purchase every 24 months. All loans subject to approval.

*

Locally raised beef shank with hearty winter veggies. YOUNG KWAK PHOTO

OPENING

Shoot for the Loon Jonathan Seaman-Cwik combines elite training and local ingredients at Lakehouse Bar and Grill in Loon Lake

BY ELIZA BILLINGHAM

I

f you like food, you’ve probably heard of Noma.

Copenhagen’s Michelin three-star darling and top-rated restaurant in the world five times over is an elite campus of celebrity chefs and cutting-edge research.

It’s name-dropped in Manhattan, Tokyo and Mexico City.

Once you’ve worked there, you can basically take your pick of swanky jobs.

In 2019, Jonathan Seaman-Cwik became the first graduate of Spokane Community College’s Inland Northwest Culinary Academy to secure an internship at Denmark’s culinary mecca. But after he completed the course, he quickly ditched the prestige.

Instead, Seaman-Cwik is now running a from-scratch, farm-to-table, hidden-est of gems restaurant in a sleepy 800-person town 30 miles north of downtown Spokane.

It’s an experiment in local sourcing, efficiency, creativity and skill — values chef René Redzepi, founder of Noma, would surely be proud of.

The Seaman family bought Lakehouse Bar and Grill in Loon Lake in late 2022, opening officially in January 2023. For the past year, Lakehouse has been Seaman-Cwik’s responsibility, experimentation station and playground. He’s had to adjust to local tastes, broken equipment, rising food costs and a tiny team of employees. But his mantra has never wavered.

“Whatever we make, we make here,” he says.

That applies as much to the house-made ranch as it does to the beef and pork raised a mile or two down the road. Seaman-Cwik buys most ingredients from neighbors, many of whom have small farms, greenhouses, gardens and coops. He prepares all the food himself, creating high quality, hyperlocal, sometimes expensive plates. He has some local regulars, but he mostly relies on people to

come from Spokane or Deer Park to seek out his food.

It’s an ambitious plan. But Noma made a name for itself by turning the strange and impossible into the commonplace. It brought fermentation out of obscurity and onto TikTok. It helped popularize foraging. And Noma created a place that people don’t just drive to but fly to from all over the world.

So maybe this Noma grad is on to something, too.

Maybe dining out will soon mean ditching downtown to get as close as possible to the source of our food. Maybe small rural communities will be the hotbeds of innovation and farm-fresh meals. Or maybe, just maybe, SeamanCwik is completely loony.

S

tepping into Lakehouse Bar and Grill feels as relaxed as popping into your favorite resort town cafe. Loon Lake is a lake town, after all, and its population triples for the summer months, which is nice for business.

The old building is round and blue, just one story, with Christmas lights strung from the eaves all year round. Inside, the host counter is a vintage bus bumper, and there’s faux paneling on the walls. The wooden signs that moms usually love hang above the booths — one is shaped like a seashell, another has the word “relax” in black loopy lettering. The only Scandinavian influences are the clean, straight lines and light wood accents.

The menu is equally unassuming. For breakfast, grab an egg scramble with ham and cheese ($11.50) or with smoked steelhead and capers ($13.50). Biscuits and gravy ($6) come with house-made sausage. If you’re feeling extra fancy, grab a mimosa ($6) with a prime rib hash ($18.50) or chicken fried steak breakfast ($13.50).

Dinner features cocktails made with locally distilled liquors. Small plates range from baked mac and cheese ($8.50) to wilted arugula salad ($9) to the fan-favorite stuffed mushrooms ($10.50) topped with red pepper jam. The braised beef entree ($32) features beef shank from Lone Crow Ranch down the street and carrots that almost steal the show.

Vegetables get as much attention as the meats — the potatoes under the pork schnitzel ($24) may look simple, but they’ve got some bacon-y, herby wizardry happening. The from-scratch soups rotate daily, and the menu suggests taking a batch or two home so you don’t have to cook tomorrow. So thoughtful, no?

The magic of Lakehouse isn’t the magic of Noma.

Lakehouse isn’t a Nordic wet dream or fanciful food laboratory. It serves meat and potatoes and sandwiches.

But Seaman-Cwik has the control over technique and sourcing that allows him to transform simple ingredients into their richest, deepest, most nuanced flavors.

T

o find the best ingredients, chefs must intimately know the agricultural cycle of their local area.

In Denmark, life at Noma is divided into three seasons — summer vegetables, autumn forage and game, and winter seafood. During his internship from June to October, Seaman-Cwik studied the full vegetable season and half the forage season.

For much of the summer, Seaman-Cwik spent days doing repetitive tasks like smashing plum pits. Then, he graduated to running his own station, the onion soup station. Lest you think this was a small task, SeamanCwik slow roasted onions in dashi overnight, strained ...continued on next page

FEBRUARY 22, 2024 INLANDER 23

FOOD | OPENING

“SHOOT FOR THE LOON,” CONTINUED...

Chef Jonathan Seaman-Cwik in Lakehouse’s cozy dining room. YOUNG KWAK PHOTO

the broth, carved the onions into bowls, refilled them with gelatin-infused broth that set into jello, and topped it all off with black currant wood oil, salted whipped cream and toasted beech nuts. Then he did it all again the next day.

But the most instructive part of his entire internship?

A week of cooking dinner for the entire Noma staff.

“I learned a bunch of stuff there. But when you do the staff meal, you’re just cooking regular food for these ridiculous chefs,” he says. “I remember talking to the sous chef. He said, ‘As long as everything is salted well, and proper cooking technique is applied, it doesn’t matter what it is. Everyone will love it.’ That’s the No. 1 thing that stuck with me, which is so simple. But that’s basically what makes food good or not good.”

When Seaman-Cwik came back to Spokane in early

2020, he faced a restaurant industry increasingly pummeled by the pandemic. He helped James Beard nominee Tony Brown open Eyvind (now Ruins) in January 2020, only to lose his job to COVID shutdowns a couple months later. He stayed employed by mowing lawns, baking bread with Shaun Thompson Duffy and Victor Levin at The Grain Shed, brewing beer at Selkirk Abbey and Hidden Mother Brewery, and weeding garden beds for New Heritage Farms in Spokane Valley.

Working on a local farm helped reinforce SeamanCwik’s understanding of Inland Northwest seasons. He now sources a lot of his produce from New Heritage. And after he opened Lakeside, more local producers started knocking on the door.

Now, the pigs he uses for bacon and sausage are raised

on the other side of the highway. Tomatoes come from a friend’s geothermal greenhouse in Deer Park (geothermal means Seaman-Cwik will get ripe fruit in May instead of waiting until August). Neighbors near Springdale decided to sell their extra chicken eggs to the restaurant. Two foragers descend the local mountains every so often and bring Lakehouse especially funky and urgently fresh ingredients. Even the plates come from KJ Pottery, a local potter in Hillyard.

“Sometimes some of these places are so small that they’re outrageously expensive,” Seaman-Cwik says. “I totally get it. But also I can’t buy too expensive stuff because people can’t afford it.”

So instead of buying from cheaper sources, SeamanCwik buys the more affordable produce or cuts of meat from these high-quality producers.

“It’s really easy to make caviar taste good,” he says. “But we have to figure out what to do with onions and potatoes and carrots and beef shank. That makes you be creative.”

Seaman-Cwik is no stranger to forced creativity. He turned the challenges of COVID into the opportunity to learn new skills. When panic and restrictions eased in 2021, he rejoined Tony Brown and Peter Adams in the kitchen at Ruins.

“I would have probably worked there forever,” SeamanCwik says.

But instead, in true Noma fashion, he chose to create for himself his biggest challenge yet.

“Tony kept telling me, ‘Don’t buy a restaurant. It’s not a good idea,’” he says. “But then I bought the restaurant. And here we are.” n Lakehouse Bar and Grill • 3998 Highway 292, Loon Lake • Open Mon-Thu 4-8 pm, Fri 4-9 pm, Sat-Sun 9 am-9 pm • theloonlakehouse.com • 509-644-0077

“For wonderful nights out with family and friends!”

Watch your savings grow with a HIGH-YIELD Kasasa Cash® checking account. Log on to canopycu.com or call 509.328.2900.

downtown | northside | spokane valley federally insured by NCUA

24 INLANDER FEBRUARY 22, 2024

20th Annual Red Ribbon Gala

DELIVERED TO YO U R IN BOX

Food news you can use EVERY THURSDAY

Sunday, March 10 • 4PM

A Night of GLAM Sign up now at Inlander.com/newsletters

at The Loft at Northern Quest Providing support and services for those living with HIV & the greater LGBTQIA+ community since 1987.

Join us for OUR 51ST ANNUAL WEIRD WONDERFUL WINTER CARNIVAL

February 16-25,

featured events:

THURSDAY, FEBRUARY 22 SCHWEITZER HAPPENINGS. Ski and ride the mountain, or take in other fun, including tubing at Hermit’s Hollow and Flow Yoga in the new Cambium Spa. LIVE MUSIC AROUND TOWN. Award-winning solo artist Buster Brown will play at Matchwood Brewing downtown, from 4:30-5:30 p.m.

EICHARDT’S K9 KEG PULL February 25

FRIDAY, FEBRUARY 23 SCHWEITZER HAPPENINGS. Tubing and night skiing are among the haps on the hill, plus live music by Ben and the Buds, till 10 p.m. at Taps.

LIVE MUSIC AROUND TOWN. The Ronaldos Trio brings blues, jazz and rock to the Pend d’Oreille Winery; at Connie’s Lounge, local duo Doug & Marty bring some smooth harmonies and instrumentals.

HANKERS BARN DANCE & LINE DANCING. At the Hive, the town’s premier live music venue, this award-winning country rock and bluegrass band plays, with line dancing lessons preceding.

FOR MORE FESTIVAL INFO OR LODGING OPTIONS GO TO

2024

SATURDAY, FEBRUARY 24

SCHWEITZER HAPPENINGS. Tubing, night skiing, hosted moonlight snowshoe hike, village campfire and live music all on tap, plus special events for kids.

LIVE MUSIC AROUND TOWN. Catch four different bands offering no-cover tunes downtown, at Pend d’Oreille Winery, Barrel 33, Connie’s Lounge and, till midnight, the 219 Lounge.

THE RUB IN CONCERT. Rocking regional band plays The Hive, Sandpoint’s premier concert venue.

SUNDAY, FEBRUARY 25 SCHWEITZER HAPPENINGS. Along with the superb skiing and riding, close out carnival with tubing and a hosted Hermits Hollow hike and kids activities.

EICHARDT’S K9 KEG PULL. The final, favorite event of Winter Carnival! Dogs and owners race down a snowy course on Cedar Street, with dogs pulling kegs appropriate to their size – for a St. Bernard, that’s a full-size keg, but for a chihuahua it’s a beer can. It’s heartwarming fun that raises money for the local animal shelter.

visitsandpoint.com or sandpointwintercarnival.com FEBRUARY 22, 2024 INLANDER 25

ALSO OPENING KISS THE FUTURE

The role of art during wartime comes into focus in this documentary about the ’90s siege of Sarajevo. It chronicles both the culture of the blockaded city and rock band U2’s efforts to shine a light on the situation. Not rated

LES MISÉRABLES (2012)

Do you hear the people sing? Well you certainly will with this special Dolby rerelease of the Oscar-winning musical.

(Unfortunately, one of those people singing is Russell Crow.) Rated PG-13

PERFECT DAYS

Filmmaker Wim Wenders seeks to find the beauty in the mundane in this acclaimed dramatic character study of a Japanese toilet cleaner going through his everyday life and finding joy anywhere he can. Rated PG

SOUL (2020)

The existential Oscar-winning Pixar film about the afterlife finally gets a theatrical run after COVID made it a straight-to-Disney+ release back in 2020. Rated PG

Drive-Away Dolls’ leads make this cinematic trip worth it.

HIT THE ROAD Margaret Qualley and Geraldine Viswanathan are delightful in Ethan Coen’s long-awaited Drive-Away Dolls

BY CHASE HUTCHINSON

T

he Coen brothers are no strangers to crafting follows two friends — Jamie and Marian — on a road a great crime thriller. From the moment they trip to Tallahassee that they hope will put their probmade their humble feature debut with 1984’s lems behind them. They soon discover there is actually Blood Simple — a film with a somewhat basic narrative a bigger problem awaiting them in the trunk of the that still has plenty of boldness in the end — they were “drive-away” car they rent. marked as two of the most exciting new American filmBefore that, the two friends are just trying to figure makers. But Blood Simple was only the beginning, as the out how to make the most of where their lives have duos’ later acclaimed works like Fargo and No Country ended up. Jamie, played by the always magnificent Marfor Old Men would eventually showcase. These modern garet Qualley of last year’s sharp erotic thriller Sanctuary, cinema classics are without compare, as each is darkly is a more confident and sexually adventurous wildcard humorous at times and profoundly, existentially shatterwho’s recently broken up with her girlfriend. Marian, ing at others. played by a delightfully deadpan Geraldine ViswanaDrive-Away Dolls is not one of those films. For startthan of the silly anthology series Miracle Workers, is more ers, it’s Ethan Coen’s first feature solo in the director’s reserved and shy about most parts of her life. While chair following the brothers split a the film is rather slight in many regards, few years ago — and it’s clearly been with some clunky transition effects almost DRIVE-AWAY DOLLS always ripping you out of the experience, through some changes since it was announced under a different title way Directed by Ethan Coen the pair’s chemistry is what holds everyback in 2007. Of note, the Coens go- Starring Margaret Qualley, Geraldine thing together. ing separate artistic ways wasn’t some Viswanathan, Beanie Feldstein, Joey Originally more irreverently titled big blowup and may be short-lived as Slotnick, C.J. Wilson, Colman Domingo Drive-Away Dykes, the title was seemingly they’re reportedly coming together changed to make the movie more “marketagain. However, for now, we’re seeing how the two able.” This unnecessary alteration aside, the film is fun, work apart. While Joel directed the formally fascinating and the longer you ride along with Qualley and ViswaShakespearean adaptation The Tragedy of Macbeth, Ethan nathan the more you’re won over by it all. It’s a film has made something closer to a period buddy comedy. where the particulars of the premise matter less than the In a script he co-wrote with his wife and longtime editor characters who are unknowingly swept up in it. While Tricia Cooke, we are thrown into a chaotic caper that the reveal of the cargo they’re unwittingly transporting

26 INLANDER FEBRUARY 22, 2024

is good, wholesome family fun, the well-written and acted central character relationship is where the movie becomes joyous. There is plenty of droll absurdity, but there is also a sense of sweetness that sneaks up on viewers in a truly wonderful fashion.

Perhaps most importantly, while the overall film can fall into some diversionary bits, the emotional experience never feels like it is compromising. There are plenty of quibbles to be had with some of the presentation, but the playful yet lightly poetic way it traces the lives of the two friends turned fellow travelers is all earned. For all the sometimes hit-or-miss gags playing out elsewhere, it’s a loving and complex portrait of queerness. Though it makes some rushed detours (which are thankfully bolstered by strong supporting performances), whenever things get back on the road with Jamie and Marian, the movie eases back into a groove that grows on you.

In the end, the stolen goods or the bumps on the way take a back seat to Qualley and Viswanathan as they steal the movie’s heart right out from under it.

There may be one less Coen behind the camera, but the two charismatic performers kick Drive-Away Dolls into higher gear. For all the film’s dicking around, it is their cheeky charm that proves to be the key. That its final punchline almost feels like an echo or homage to the all-timer of a closer from Some Like It Hot is fitting. Even as you acknowledge its imperfections, you can’t help but smile as the film rides off into the sunset. n

FEBRUARY 22, 2024 INLANDER 27

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MOVIE TIMES on

Ordinary Angels ignores the real problems at its story’s core.

All Too Ordinary

Faith-based drama Ordinary Angels tells an empty feel-good story

BY JOSH BELL

SEARCHABLE

by Time,

by Theater, or Movie

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LOUNGEMOOSE

CHILCO • FEB 23-24 • MOOSE LOUNGE (CDA)

PAGE 32 28 INLANDER FEBRUARY 22, 2024

T

to quit drinking and reconnect with her child, with only momenhere’s a scene around the middle of Ordinary Angels in tary setbacks on her road to salvation. which hairdresser and accidental activist Sharon Stevens Swank brings some liveliness to the role, even as every beat of (Hilary Swank) meets with the board of the hospital that Sharon’s story is predetermined and obvious. Ritchson — known has served her friend Ed Schmitt (Alan Ritchson) with hundreds for playing the grim, taciturn title character on hit Amazon Prime of thousands of dollars in medical bills, for both his late wife and Video series Reacher — channels similar energy into the stoic, stubhis sick daughter, Michelle (Emily Mitchell). She pleads with the born Ed, who initially has trouble accepting help from this pushy administrators to ease Ed’s burden, as he continues to pursue stranger who shows up on his doorstep one day with an envecostly treatment for Michelle’s rare liver disease while she awaits lope full of cash. Thanks to the encouragement of his incredibly a transplant. patient mother, Barbara (Nancy Travis), he opens his home and The movie frames Sharon’s ability to persuade the board to his heart to Sharon. forgive Ed’s debt as a major victory, a sign of her unwavering Sharon bonds with Michelle and her older sister Ashley dedication to his cause. But there’s no questioning of the underly(Skywalker Hughes), but her relationship with Ed remains purely ing structure that put Ed in that position in the first place, which platonic. That’s both refreshing and, presumably, requires Sharon to devote so much time and energy to constant fundraising in order to get ORDINARY ANGELS true to the real-life story that the movie is based on, but the absence of romantic chemistry leaves Michelle the care she needs. In its celebration Rated PG the characters with no chemistry at all. of community support for one person’s medical Directed by Jon Gunn The screenplay is credited to the unlikely duo expenses, Ordinary Angels is basically GoFundMe: Starring Hilary Swank, Alan Ritchson, of actress/novelist Meg Tilly and filmmaker Kelly The Movie.

Emily Mitchell Fremon Craig, and maybe an earlier iteration That lack of a wider perspective is indicative had more of the raw honesty and humor of Craig’s smart and of the simple-minded dullness of this faith-based film, produced insightful teen films The Edge of Seventeen and Are You There God?

by Christian cinema powerhouses Andrew and Jon Erwin (I Can It’s Me, Margaret. If so, it’s been replaced by prefab emotions and Only Imagine, Jesus Revolution) and directed by genre veteran Jon platitudes that belong on cross-stitch patterns.

Gunn (Do You Believe?, The Case for Christ). The characters don’t Michelle’s story, while theoretically heartwarming, is not parneed to address the fundamental flaws in the American health ticularly unique, and the filmmakers fail to find a way to make it care system, because they have God on their side. stand out. The climax features an exaggerated, protracted version The religious elements in Ordinary Angels are actually rather of the actual events leading up to Michelle’s liver transplant, in minor, confined to a handful of conversations and a couple of a contrived effort to add suspense to material that could barely church scenes, but the message is clear and cloying. Sharon is an fill a local news report. The characters feel good about the small alcoholic and a neglectful mother to her adult son, and she only amount of good they’ve accomplished, but neither the audience finds purpose in her life when she spots a newspaper story about nor the world at large has been moved at all. n Michelle’s plight. Devoting herself to this higher calling allows her

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Sarah Jaro

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a new musi

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PHOTOS

FOLK

Taking a Picture to Make It Last Longer From bluegrass prodigy to Americana mainstay to the folk pop of Polaroid Lovers, Sarah Jarosz continues to excel and evolve

BY SETH SOMMERFELD

T

here are two main musical pedestals upon which youngsters can be placed that have been deemed mostly acceptable within our cultural world.

The first pedestal is that of the classical music prodigy — the precocious little ones who show off talent that surpasses many professional adults on the strings or piano well before they can take a driver’s license test. The other pedestal is that of the teen pop star — the youths with great singing (and sometimes dancing) acumen who catch on with a group or as a solo act and find radiocharting success (sometimes singing about that aforementioned driver’s license).

But both of these paths have a tendency to not always work out for the best. Turns out the ideal situation for young developing brains might not be throwing them into nomadic touring lifestyles with massive levels of fame, expectations and performance pressure. The stress all that involves has led to more than a few distressing tales of kids who end up bitter and burned out by their child-

30 INLANDER FEBRUARY 22, 2024

hood success.

Sarah Jarosz sort of split the difference between those polarities. And maybe that’s why she’s still thriving.

When Jarosz was a teen she became a standout youth performer of a much less typical breed: a bluegrass prodigy. Before she was even out of high school, she’d already built a reputation as a bluegrass singersongwriter and a mandolin, banjo and guitar ace. Within a month of turning 18 and graduating from high school in 2009, she dropped her debut album Song Up in Her Head, which also garnered her first Grammy nomination — Best Country Instrumental Performance for the fleetly picked “Mansinneedof.” What would’ve been the pinnacle of many musicians’ careers was just Jarosz getting her feet wet.

Part of what made Jarosz stand out was a songwriting voice that belied her age — calm, composed and continually finding beauty in the melancholy. This knack served her well as she spread her wings beyond just traditional

bluegrass sounds into more folk and Americana soundscapes. By the time she reached her fourth and fifth albums she was a bonafide standard bearer for roots music — 2016’s Undercurrent won the Best Folk Album Grammy and 2020’s World on the Ground won the Best Americana Album Grammy.

S

o how did Sarah Jarosz avoid the pitfalls of young musical success? For her, the answer is simple: it’s having good people around you.

“I think I owe all of that to the musicians that I get to play with,” says Jarosz. “I’ve been so fortunate from the very beginning in my teens to have incredible mentors and teachers — people who really believed in me and championed me. That is what keeps me going. Because that’s the best part — to get to make music with people that make me want to keep making music. It’d be really easy if I didn’t get to be surrounded by other amazing musicians to burn out.”

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THIS IS OUR CORRECT RESTAURANT WEEK MENU A seamless blend of worldwide flavors on the scenic Spokane River COEUR D’ALENE

It’s helped that Jarsoz’s musical family — both in the literal and figurative sense — has expanded over the years. Just last year she married a fellow musician, bassist Jeff Picker (Nickel Creek), which is great because not only do they collaborate, but having someone who truly understands the plight of a musician’s life is certainly a comfort.

A big boost to her figurative musical family came years prior with the formation of the Americana supergroup I’m With Her, which features Jarosz, Nickel Creek’s Sara Watkins and Crooked Still’s Aoife O’Donovan. The collaboration provided the musical zest Jarosz needed when it felt like she was in danger of hitting the proverbial wall.

“I think my collaboration with I’m With Her — with Aoife and Sara — came at a really good time for me, because I had made four solo albums, and I was maybe on the verge of some sort of burnout,” says Jarosz. “And getting to have the freshness of making music with them, was definitely a major blessing for me.”

N

ow it’s time for Jarosz’s latest sonic evolution. In January, Jarosz released her seventh album, Polaroid Lovers. Produced

by Daniel Tashian (who also helmed Kacey Musgraves’ instant classic Golden Hour), the record finds Jarosz dipping her toes into more pop and rock realms — expanding beyond basic bluegrass structure without abandoning her rootsy songwriting roots. While many might paint it as Jarosz striving intentionally for a more crossover mainstream audience, the truth is probably closer to someone who’s made rather serious traditional music since before she could legally vote finally allowing herself to let her hair down.

“It almost feels a bit more playful and not so heavy on every song,” Jarosz explains. “A song like ‘Runaway Train,’ for instance, has just been a bit more full-band, upbeat, kind of raucous songs to get to play live. Even just having just the nature of having drums... for a long time, I never toured with drums. So that’s just kind of taken it to this other sonic level that feels bigger.”

Despite being a musical veteran at this point, the now 32-year-old Jarosz was drawn to the studio moments that felt unfamiliar, a touch risky

and totally exhilarating.

“There were certain musical moments when they were happening in the studio that almost shocked me. The most obvious one being the very beginning of ‘Jealous Moon,’ which is the first track,” say Jarsoz. “When Daniel [Tashian] played the piano intro, and then the band came in with that downbeat — with the drums and the guitar and the bass and just everything — and it’s almost full-on rock band, I was kind of like, ‘Whoa! This is happening.’ [laughs] And as a musician you’re kind of almost searching for those moments that allow you to know that you’re onto something. Because if you’re just kind of comfortable all the time, it sort of maybe means that you’re not searching or you’re not sort of seeking new territory. And so that was a moment for me that put me on the edge of my seat a bit.

But it was also emotional, because I wanted it so badly and it was actually finally happening. It was a special kind of turning point moment.”

Notably, Polaroid Lover was the first album Jarosz says she wrote while envisioning what it might be like to play these songs live. She’ll be on the road most of the year to see if reality lives up to her imagination, but the early returns have her in a generally joyous mood. For someone who has been doing this since she was a child, still finding thrills in the totality of her artistic output carries deep significance — one that she can actively feel resonating with her loyal fans.

“This tour has been so cool in that everything feels so good alongside each other. And I wasn’t sure of that going into this tour. But the setlist that I’ve been working on is very much a mixture of a bunch of songs on the new album, but a lot of my older stuff, too,” says Jarosz. “And I just love how it all feels like me, and it all feels like it should be in the same show. It’s kind of like a nice up and down roller coaster — the older moodier stuff into like the more higher energy stuff with the new record. And audiences seem to be coming along for the ride.” n Sarah Jarosz, the Ballroom Thieves • Fri, Feb. 23 at 8 pm • $25-$80 • All ages • Knitting Factory • 919 W. Sprague Ave. • sp.knittingfactory.com

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OF SPOKANE VALLEY

Born Feb. 24, 1924 FEBRUARY 22, 2024 INLANDER 31

MUSIC | SOUND ADVICE

LOCAL FOLK MATT MITCHELL MUSIC CO.

M

att Mitchell’s easy-going demeanor and casual folk charm are a lot sunnier than a lot of the topics he pens songs about. Such is the case on his newly released LP, Obvious Euphoria, which features folky Americana tunes about hard times breeding good songs (“Hourglass”), the depressive contraction of being lonely but not wanting to be around others (“Kerosene”) and a standout track about the downtrodden troubles at Spokane’s infamous Second and Division intersection (“Bootstrap Nation”). The album doesn’t feel gloomy though, and Mitchell has a bit more fun on rockin’ tracks about country music (“Country Gonna Kill Me”) and his own nomadic road dog lifestyle (“Captain Toyota”). While the album actually dropped in January, Mitchell is finally getting around to doing a proper full band release show at the Big Dipper with opening support from fellow Spokanite singer-songwriter The Holy Broke.

— SETH SOMMERFELD Matt Mitchell Music Co.: Obvious Euphoria Album Release Show with The Holy Broke • Thu, Feb. 22 at 7:30 pm • $15 • All ages • The Big Dipper • 171 S. Washington St. • thebigdipperspokane.com J = THE INLANDER RECOMMENDS THIS SHOW J = ALL AGES SHOW

METALCORE BEARTOOTH

Thursday, 2/22

J J THE BIG DIPPER, Matt Mitchell Music Co.: Obvious Euphoria Album Release Show with The Holy Broke CHAN’S RED DRAGON ON THIRD, Thursday Night Jam CHECKERBOARD TAPROOM, Weathered Shepherds J MCCRACKEN’S PUB AND BBQ, Mike McCafferty J QQ SUSHI & KITCHEN, Just Plain Darin RED ROOM LOUNGE, Hip-Hop Night J SPOKANE ARENA, TobyMac, Cory Asbury, Mac Powell, Tasha Layton, Jon Reddick, Terrian J STYLUS WINE AND VINYL BAR, Amber Fiedler ZOLA, The Rub

Friday, 2/23

AK ASIAN RESTAURANT, Gil Rivas J THE BIG DIPPER, What Haunts You, Ghost Heart, Pretending We’re Just Like Them BOLO’S BAR & GRILL, The Shift CHAN’S RED DRAGON ON THIRD, Bay 7 CHINOOK STEAK, SEAFOOD & PASTA, Wyatt Wood J THE GRAIN SHED, Haywire IOLITE LOUNGE, Jayden Cornett IRON HORSE (CDA), Rock Candy J J KNITTING FACTORY, Sarah Jarosz, The Ballroom Thieves MOOSE LOUNGE, Chilco

32 INLANDER FEBRUARY 22, 2024

B

eartooth has been a leading voice in the hardcore scene for more than a decade now. Between the Ohio-based band’s visceral metalcore instrumental backing, choruses so catchy that they almost threaten to become radio pop songs (heaven forbid!), and lyrics containing a surprising depth, it’s easy to understand why their Spokane tour date has already sold out. The group’s 2023 album The Surface takes a brighter approach than their previous album Below. And with songs like “Sunshine!”, “What Are You Waiting For” and “Might Love Myself,” Beartooth seems to be entering a new era marked by a vibrant, hopeful tone that we don’t often see in the genre.

— COLTON RASANEN Beartooth, The Plot in You, Invent Animate, Sleep Theory • Wed, Feb. 28 at 6:30 pm • Sold out • All ages • Knitting Factory • 919 W. Sprague Ave. • sp.knittingfactory.com

NIGHTHAWK LOUNGE (CDA CASINO), Karma’s Circle PEND D’OREILLE WINERY, The Ronaldos RED ROOM LOUNGE, Live DJs THE RIDLER PIANO BAR, Just Plain Darin J THE FOX THEATER, Healing Harmonies: Eli Young Band, Ryder Grimes ZOLA, Starcourt

Saturday, 2/24

49 DEGREES NORTH, Quarter Monkey J THE BIG DIPPER, Xoth, Age of Nephilim, The Night We Died, Odyssey, Convergence BOLO’S BAR & GRILL, The Shift J CAFE COCO, B

CHAN’S RED DRAGON ON THIRD, Working Spliffs CHINOOK STEAK, SEAFOOD & PASTA, Wyatt Wood THE DISTRICT BAR, Early Eyes, Trash Panda, Thank You I’m Sorry IRON HORSE (CDA), Rock Candy MOOSE LOUNGE, Chilco NIGHTHAWK LOUNGE (CDA CASINO), Karma’s Circle PEND D’OREILLE WINERY, Ponderay Paradox RED ROOM LOUNGE, Live DJs J SIRINYA’S THAI RESTAURANT, Gil Rivas J SNOW EATER BREWING CO., Just Plain Darin J SPOKANE EAGLES LODGE, Ben Klein as Elvis

J STYLUS WINE AND VINYL BAR, Ben Vogel ZOLA, Blake Braley

Sunday, 2/25 HOGFISH, Open Mic J SOUTH HILL GRILL, Just Plain Darin

Monday, 2/26 EICHARDT’S PUB, Monday Night Blues Jam with John Firshi RED ROOM LOUNGE, Open Mic Night

Tuesday, 2/27 LITZ’S PUB & EATERY, Shuffle Dawgs ZOLA, Jerry Lee and the Groove

Wednesday, 2/28 THE DRAFT ZONE, The Draft Zone Open Mic EICHARDT’S PUB, John Firshi IRON HORSE (VALLEY), Keanu J J KNITTING FACTORY, Beartooth, The Plot in You, Invent Animate, Sleep Theory PEND D’OREILLE WINERY, Bob Beadling RED ROOM LOUNGE, Red Room Lounge Jam J THE FOX THEATER, Tommy Emmanuel, CGP J TIMBERS ROADHOUSE, Cary Beare Presents J ZEEKS PIZZA, Pamela Jean ZOLA, Brittany’s House

MUSIC | VENUES

Coming Up ...

J THE BIG DIPPER, He Films The Clouds, Drift Away, False Visions, Cynical Suffering, Feb. 29, 7:30 pm.

J THE BIG DIPPER, Proleterror, Late Night Shiner, Absent Cardinal, March 1, 7:30 pm.

J THE CHAMELEON, Nothing Shameful, Beverly Crushers, Fat Lady, Terra Nobody, March 1, 8 pm.

J THE FOX THEATER, The Black Jacket Symphony Presents: Journey’s ‘Escape’, March 1, 8 pm.

J THE DISTRICT BAR, Itchy Kitty, Iron Chain, March 1, 9 pm.

NYNE BAR & BISTRO, Terror Cactus, March 1, 11 pm-2 am.

J J THE BIG DIPPER, Kadabra, Smokey Mirror, Vika & The Velvets, March 2, 7:30 pm.

J THE CHAMELEON, Travis Thompson, Jang the Goon, Karma Rivera, YP, March 2, 8 pm.

THE DISTRICT BAR, Briscoe, Nathaniel Riley, March 2, 9 pm.

J THE BIG DIPPER, Ov Sulfur, Mental Cruelty, Ghost Bath, Extermination Dismemberment, March 3, 6:30 pm.

J THE BIG DIPPER, Puddy Knife, Anita Velveeta, Sick Pay Holiday, Sex With Seneca, March 5, 7:30 pm.

THE DISTRICT BAR, Darren Kiely, March 6, 8 pm.

J THE BIG DIPPER, IV and The Strange Band, Possessed By Paul James, Jake Rozier and The Implication, March 7, 7:30 pm.

J THE DISTRICT BAR, Jess Williamson, Erin Rae, March 7, 9 pm.

J BING CROSBY THEATER, The Fab Four performs The Beatle’s Rubber Soul & Greatest Hits, March 8, 8 pm.

THE CHAMELEON, Kung Fu Vinyl, Left Over Soul, No Soap Radio, March 8, 8 pm.

J J KNITTING FACTORY, Zeds Dead, March 8 & 9, 8 pm.

THE DISTRICT BAR, William Fitzsimmons, March 8, 9 pm.

THE CHAMELEON, Cassandra Lewis, Alcohol & Feelings, Jenny Jahlee, Wes Marvn, March 9, 8 pm.

J NORTHERN QUEST CASINO, The Marshall Tucker Band, Jefferson Starship, March 10, 7:30 pm.

J KNITTING FACTORY, Young Dubliners, March 10, 8 pm.

KNITTING FACTORY, Chelsea Cutler, Yoke Lore, March 12, 8 pm.

219 LOUNGE • 219 N. First Ave., Sandpoint • 208-263-5673 ARBOR CREST WINE CELLARS • 4705 N. Fruit Hill Rd., Spokane Valley • 509-927-9463 BABY BAR • 827 W. First Ave. • 509-847-1234 BARRISTER WINERY • 1213 W. Railroad Ave. • 509-465-3591 BEE’S KNEES WHISKY BAR • 1324 W. Lancaster Rd.., Hayden • 208-758-0558 BERSERK • 125 S. Stevens St. • 509-315-5101 THE BIG DIPPER • 171 S. Washington St. • 509-863-8098 BIGFOOT PUB • 9115 N. Division St. • 509-467-9638 BING CROSBY THEATER • 901 W. Sprague Ave. • 509-227-7638 BLACK DIAMOND • 9614 E. Sprague Ave. • 509891-8357 BOLO’S BAR & GRILL • 116 S. Best Rd., Spokane Valley • 509-891-8995 BOOMERS CLASSIC ROCK BAR • 18219 E. Appleway Ave., Spokane Valley • 509-368-9847 BUCER’S COFFEEHOUSE PUB • 201 S. Main St., Moscow • 208-596-0887 THE BULL HEAD • 10211 S. Electric St., Four Lakes • 509-838-9717 CHAN’S RED DRAGON • 1406 W. Third Ave. • 509-838-6688 COEUR D’ALENE CASINO • 37914 S. Nukwalqw St., Worley • 800-523-2464 COEUR D’ALENE CELLARS • 3890 N. Schreiber Way, Coeur d’Alene • 208-664-2336 CRUISERS BAR & GRILL • 6105 W Seltice Way, Post Falls • 208-446-7154 CURLEY’S HAUSER JUNCTION • 26433 W. Hwy. 53, Post Falls • 208-773-5816 THE DISTRICT BAR • 916 W. 1st Ave. • 509-244-3279 EICHARDT’S PUB • 212 Cedar St., Sandpoint • 208-263-4005 FIRST INTERSTATE CENTER FOR THE ARTS • 334 W. Spokane Falls Blvd. • 509-279-7000 FOX THEATER • 1001 W. Sprague Ave. • 509-624-1200 IRON HORSE • 407 E. Sherman, Coeur d’Alene • 208-667-7314 IRON HORSE BAR & GRILL • 11105 E. Sprague Ave., Spokane Valley • 509-926-8411 JOHN’S ALLEY • 114 E. Sixth St., Moscow • 208-883-7662 KNITTING FACTORY • 911 W. Sprague Ave. • 509-244-3279 MARYHILL WINERY • 1303 W. Summit Pkwy. • 509-443-3832 THE MASON JAR • 101 F St., Cheney • 509-359-8052 MAX AT MIRABEAU • 1100 N. Sullivan Rd., Spokane Valley • 509-922-6252 MILLIE’S • 28441 Hwy 57, Priest Lake • 208-443-0510 MOOSE LOUNGE • 401 E. Sherman Ave., Coeur d’Alene • 208-664-7901 MOOTSY’S • 406 W. Sprague Ave. • 509-838-1570 NASHVILLE NORTH • 6361 W. Seltice Way, Post Falls • 208-457-9128 NORTHERN QUEST RESORT & CASINO • 100 N. Hayford Rd., Airway Heights • 877-871-6772 NYNE BAR & BISTRO • 232 W. Sprague Ave. • 509-474-1621 PEND D’OREILLE WINERY • 301 Cedar St., Sandpoint • 208-265-8545 THE PODIUM • 511 W. Dean Ave. • 509-279-7000 POST FALLS BREWING CO. • 112 N. Spokane St., Post Falls • 208-773-7301 RAZZLE’S BAR & GRILL • 10325 N. Government Way, Hayden • 208-635-5874 RED ROOM LOUNGE • 521 W. Sprague Ave. • 509-838-7613 THE RIDLER PIANO BAR • 718 W. Riverside Ave. • 509-822-7938 SEASONS OF COEUR D’ALENE • 1004 S. Perry St. • 208-664-8008 SPOKANE ARENA • 720 W. Mallon Ave. • 509-279-7000 SOUTH PERRY LANTERN • 12303 E. Trent Ave., Spokane Valley • 509-473-9098 STEAM PLANT • 159 S. Lincoln St. • 509-777-3900 STORMIN’ NORMAN’S SHIPFACED SALOON • 12303 E. Trent Ave., Spokane Valley • 509-862-4852 TRANCHE • 705 Berney Dr., Wall Walla • 509-526-3500 ZOLA • 22 W. Main Ave. • 509-624-2416

FEBRUARY 22, 2024 INLANDER 33

FILM CINEMATIC CENTERS

The Inland Northwest is lucky to still be graced with numerous historic, single-screen theaters that have been lovingly cared for and restored over the decades, like Spokane’s Garland Theater (set to reopen on March 1 under its new ownership and management group), but also Moscow’s Kenworthy, Sandpoint’s Panida, Ritzville’s Ritz, and many others. (In case you missed it, we explored the history of these and other movie theaters in the Jan. 11 edition of the Inlander). And in a convenient coincidence, Innovia Foundation is sponsoring a series of free family-friendly movies at these venues throughout February as part of the nonprofit’s 50th anniversary. The following showings are happening this weekend: The Emperor’s New Groove (Kenworthy, Feb. 24 at 2 pm), Migration (The Ritz, Feb. 23-24 at 7 pm, Feb. 25 at 3 pm) and Cool Runnings (Panida, Feb. 25 at 2:30 pm).

— CHEY SCOTT Free Family Movies • Feb. 23-25; times vary • Free • All ages • Locations vary • More info at innovia.org/fifty

THEATER CLASSICAL REVENGE

Step back in time to 1823 as acclaimed Italian composer Antonio Salieri flees the bustling town of Vienna to escape rumors of a murder he’s suspected of committing. As he continues to chase fame, a young prodigy by the name of Wolfgang Amadeus Mozart becomes Salieri’s new obsession. Jealousy and a strong desire for power take hold, and a resultant game of revenge ensues with deadly repercussions. Amadeus is full of classical music, history, comedy and drama, and this week marks the final performances of the Spokane Civic Theatre’s current staging of the witty play. Amadeus is directed by Melody Deatherage, who’s directed or acted in more than 60 productions at the Civic.

— SUMMER SANDSTROM Amadeus • Through Feb. 25; Thu-Sat at 7:30 pm, Sun at 2 pm • $15-$38 • Spokane Civic Theatre • 1020 N. Howard St. • spokanecivictheatre.com • 509-325-2507

34 INLANDER FEBRUARY 22, 2024

FILM FEATURE DEBUT

For the next installment of Gonzaga’s Visiting Writers Series, one of its own is returning home. Filmmaker and writer Jeff Rutherford — class of 2014 and a former Inlander editorial intern! — returns to campus for a screening of his debut feature film, A Perfect Day for Caribou. Rutherford, also a graduate of New York University’s film school, is a screenwriter, director and producer, and has made over a dozen short films and music videos since graduating from GU. A Perfect Day for Caribou follows an estranged father and son wandering the wilds over the course of a single day. Filmed on the stark, rolling hills of Central Oregon, it was the only American film accepted into the 75th Locarno Film Festival and won “Best Narrative Feature” at the 2023 Brussels Independent Film Festival.

— LUCY KLEBECK Gonzaga Visiting Writer Series: Jeff Rutherford • Thu, Feb. 29 at 7:30 pm • All ages • Free • Hemmingson Center Auditorium • 702 E. Desmet Ave. • gonzaga.edu

GET LISTED! Submit events online at Inlander.com/getlisted or email relevant details to getlisted@inlander.com. We need the details one week prior to our publication date.

Loans Available New Construction Commercial Property Land Development Fix & Flip

NIGHTLIFE FREE SPIRITED, SANS SPIRITS

Booze-free parties may seem like the hottest new trend, but it’s much deeper than that. After a successful debut last month, Diversion Events’ follow-up is the Heartbreaker’s Bash featuring music from DJ Donuts, craft mocktails (tickets include one drink), a photobooth and the chance to mingle with like-minded locals in a fun, party atmosphere. Diversion’s parties aren’t just for sober people, though. As co-founder Christine Burns — who doesn’t completely refrain from alcohol herself — writes on Instagram: “Sobriety does not have to be a binary where you either drink or never drink. It can be a spectrum.” She goes on to acknowledge people who may choose not to drink at certain times, and for a wide variety of reasons. Whatever’s in your glass, let’s all say “cheers” to that!

— CHEY SCOTT

Call Today 509 • 926 • 1755 www.pmcmoney.com

Heartbreaker’s Bash • Fri, Feb. 23 from 8-11 pm • $25-$30 • First Avenue Coffee • 1017 W. First Ave. • instagram.com/diversion_events

Breathin’ easy

‘cause we have our vaccines!

ARTS THOUGHTFUL TRIBUTARIES

Spokane is unlike many modern cities in that a magnificent, shimmering river runs right through the city. Those who grew up here have admired the river’s beauty for years, though it also serves as a draw for those looking to relocate here. Long story short: In one way or another, almost everyone has a connection to the Spokane River. During two public sessions, community members are invited to come create their own watercolor image that reflects their personal relationship with water for a capstone project run by a group of seniors at Gonzaga University. This includes simple watercolor paintings as well as handwritten words and/or phrases connected to water. Once compiled, the contributions will be arranged into a larger piece depicting the Spokane River and displayed in the Saranac Commons.

— MADISON PEARSON Connecting to the Spokane River • Thu, Feb. 29 from 5-7 pm and Sun, March 3 from 12-2 pm • Free • The Hive • 2904 E. Sprague Ave. • ARosenwald@sagmail.gonzaga.edu

Flu & COVID-19 Flu & COVID-19 srhd.org/breathineasy

FEBRUARY 22, 2024 INLANDER 35

Ferdinand in “The Tempest,” by William Shakespeare: “Hear my soul speak: The very instant that I saw you did my heart fly to your service...”

MADNESS OF CROWDS Extraordinary Popular Delusions and the Madness of Crowds was written in 1841 on economic bubbles and other stupidities of mankind.

It is a study of crowd psychology. The Tulip Mania, South Sea Bubble and witch hysteria of the 16th and 17th centuries were exaggerated and based on folklore.

While this sort of behavior has been noted for centuries, most folks don’t heed the warnings. Exactly what’s happening today.

RE: ACROSS-THE-STATE TEAMMATE Thank you very much, friend! Say hello to Nasty Man for us!

I SAW YOU ROCKET BAKERY ON 14TH Sunday afternoon Feb. 18. You were sitting in the back corner having coffee with an older gentleman. I (multicolored hat, blue coat) came in and sat near the window reading. I felt like we made eye contact a few times when I was in line, and I thought you were cute and had a kind face. Maybe we could meet up for coffee sometime?

RE: GONZAGA PITA PIT Thank you so much for the ego boost and the bragging rights!

I am currently in a committed relationship and am quite happy with it. I am always in the market for friends though! Never be afraid to start a friendly conversation with me. Sincerely, 6 in a good day Pita Pit worker.

CHEERS SERENDIPITY We watched Serendipity together and one other film in the brief, unforgettable time we loved each other.

All these years later, “Here Without You,” though, it feels more like themes from The Bridges of Madison County or The Notebook, and you know I know not every story has a happy ending. Still, it would be fun to hit the breweries together and run through Spokane, like Tag. I just want to say I’d give anything to be your Valentine, to float in a boat on Priest Lake, voyage to Paris, and just remember how it feels to be so utterly and entirely captivated just talking to you, toujours ... C’est moi, just saying bonjour, and sharing this quote from

YOU MADE IT Kids!! You did it. You’ve made it through a difficult part of your journey, with strength, dignity, grace and not-toomuch angsty backlash! You are 23 and 26.

You’ve been through a living nightmare.

Your grandfather is correct. Your Father has N.P.D. There is zero doubt, and not you nor anyone or thing can “love” him out of being who he is. Understand, it is not you, nor was it your mom when she was there, nor is it ANY of “those” whom he has blamed. Those who you’ve known on this path are still wandering about, but no longer wondering. His violent ragings at friends, family, coworkers, loved-ones, etc. are patterns of that personality. There is MUCH free information online to help you understand. Don’t blame yourselves.

He taught you those bad patterns. Don’t repeat the cycle. It’s dangerous to you and yours. We miss you. We love you.

RESPONSE TO ‘ROSALIA’S TRAIL HATERS’ Maintained and public trails are really nice, especially if I’m toting my kids along. Yet I don’t really like the idea of our town getting busier, more modernized and homogeneous (in the name of progress) with all the people who don’t have a connection to our culture and community here as it begins turning into a tourist site through this project. Sure it is hard to find work, but tourism is such a fake culture, I’d rather keep the status quo as well as the peace and quiet we still have. Let’s leave the landowners alone so they can continue or begin to build their livelihood, which is so tied up in privacy. If we begin making small or large swathes of private property public, so much can be lost through this paradigm of “recreational” land. I would love to see our ideas of private property

further develop into models that Sweden still has, but it will be a long time before we fix the degeneration of our society so we can adopt such a model safely.

“

No, just common sense. Send them all to Houston, better weather, better services, way more money. Round up our homeless veterans and moms with kids and work with them locally. But for the rest, I suggest a bus ticket out of town.

Who do you choose to fly the plane?

CHEERING COMPETENCY You’re on a plane that’s experiencing an emergency. Both the pilot and co-pilot are incapacitated. The only other people on board are an elderly gentleman who’s flown planes most of his adult life, and a group of whining 2-yearolds who can’t manage their own dirty diaper business. The experienced older gentleman wants to save everyone. The self-centered babies might eventually grow up and become educated. Who do you choose to fly the plane?

GONZAGA BASKETBALL It’s nice to see Zags women’s basketball team get some more recognition that they deserve. For years, it’s been all about men’s basketball, which was nice when they were a Cinderella team but has gotten really old recently. Since the men’s team may not even be good enough to make it to the NCAA tournament this year, it will be a great year to follow and support the women’s team. Great job, team! Great coaches too!

STA I live across a busy street on a bus route. STA consistently comes by and cleans up the bus stops. Ugh, and some of the messes they have to clean up :/ I feel awful. However, thanks for keeping the street and bus stop looking clean daily!

JEERS THE HOUSTON SOLUTION Here we go! Let’s throw a bunch of money at the problem.

Just like Houston. Unfortunately, we lack a very important ingredient that will allow us to instigate the Houston Solution, we don’t have OIL MONEY. Instead of throwing our limited money down a rat hole, we should improve our roads and infrastructure to aid the people who work and pay the freight around here. As for the homeless, I call for a different Houston Solution. Stop the services. The more you provide, the more show up for the handout. Cold? Cruel?

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.”

RE: CENTENNIAL TRAIL PARKING The problem with the post complaining about people who park their vehicles illegally along the Centennial Trail/bike trail on Upriver Drive is that those who do so can’t read. So, they won’t be reading the complaints. Law enforcement should just ticket the vehicle. In the event, the ticket isn’t paid and gets ticketed again for the same or similar infraction, the vehicle should be removed from the owner and impounded. If the offender isn’t able to pay the tickets and fees for impounding the vehicle, it should be auctioned off to the highest bidder, and the proceeds used to clean up all the junk along the river.

Spokane: near nature. Near junk.

RE: JOLTIN’ JOE You’re post is as bad as a Biden gaffe and/or a Kamala word salad.

Your intelligence was left at home when you brilliantly thought to write the Inlander.

THE BUS WILL WIN Jeers to the drivers who make right turns in front of a bus when they are stopped. I have witnessed this extremely dangerous behavior three times in the last month. The first time I saw this stupidity the car nearly hit me while I was crossing the street, with the light, in a crosswalk. Last week a woman’s nearly new car was smashed. What could possibly be so important that you think it’s OK or safe to turn in front of a bus?

TAX DOLLARS AT WORK I needed an answer to a question, so I stopped by the police station on Sprague. Had to go through the security and down dress, went to the window to talk to the officer who’s sitting.

Then he says you have to call Crime Check!

Isn’t he a crime check officer? REALLY??

DID THAT REALLY HAPPEN? It would be interesting to look into the future and see what historians will write about this period of time concerning the once venerable Republican Party. No doubt they will be

CANCER NIGHT!

Saturday 2/24 vs. Moose Jaw Warriors Chiefs to wear special themed jerseys which will be auctioned off during the game.

PLUS it is also FAMILY FEAST NIGHT with $2 hotdogs, Coca-Cola products and more.

Benefitting:

Game Time:

6 PM

Tickets: spokanechiefs.com • Call: 509-535-PUCK

36 INLANDER FEBRUARY 22, 2024

”

its current state and the people in charge?

RE: ‘EVERYONE KNOWS’ This is one of the most ignorant things I have seen written in this section. Saying that because everyone knows that Fentanyl can be deadly in one dose, we shouldn’t waste narcan on those who continue to use it, is one of the most ignorant, unintelligent, and heartless things I have ever heard. Addiction is a disease that many have lost so much of their lives to. It can be from a variety of substances, from alcohol to nicotine, to any number of legal or illegal drugs. They all start out as coping mechanisms for something in our lives, and for some, it becomes a vicious cycle that they can’t control anymore, despite the risks, it’s become a physical and mental dependency. And many don’t know how to get out of that cycle, or don’t have the resources to. So before you say ignorant things like this, try having some empathy for those people, remember that they are people just like you and me, and do any kind of research to have an idea of what you’re talking about, before condemning them with such callousness.

SPOKANE AIMS FOR ZERO ROADWAY DEATHS... Here let me help you save $400,000. Start enforcing traffic laws again. They stopped a few years ago, and the deaths have gone up ever since. You’re welcome. n

THIS WEEK'S ANSWERS N Y T B U S S M O N I C A O K O K R H I N O S O O H P E S T O S C U E C A R D I O R R I N E L A I G O R S F I R E B R A N D I G A R I A B Y S S A L A M E B A E S N O G S T E D S R E M B I G W H O O P I A S T R N I N J A R P G A C T U A L P H R E A K S O B L A S A I N T N I C K I R O T O R B A B A R C N S W O M A N I Z E O N E S E T E N I D S Z A R E C A S T E N T I T Y D A L E H O T

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.

CHIEFS FIGHT

Sponsored By:

scratching their heads and saying, “What were they thinking?” Also, wouldn’t be nice to hear CMR, now that she is not seeking reelection, to actually honestly come out and say something of substance and heartfelt particularly about her party and

EVENTS | CALENDAR

BENEFIT TASTE OF LIFE Local purveyors serve samples of the finest wine, beer and cider, paired with an array of hors d’oeuvres prepared by the Davenport’s culinary team. The gala also features live music by the Zonky Jazz Band, a live and silent auction and other fundraising activities. Proceeds benefit Hospice of Spokane. Feb. 23, 5:30-8:30 pm. $100.

Historic Davenport Hotel, 10 S. Post St. hospiceofspokane.org (509-456-0438) TEA TIME SERENADE A recital featuring the faculty of the Music Conservatory of Sandpoint. Funds benefit student scholarships. Feb. 25, 2 pm. $10-$25. Music Conservatory of Sandpoint, 110 Main St. sandpointconservatory.org

COMEDY JR DE GUZMAN: WORKING IT OUT Guzman is a musically-inclined comedian with a Netflix special called The Comedy Lineup. Feb. 22, 7:30 pm, Feb. 23, 7:30 & 10:15 pm and Feb. 24, 7 & 9:45 pm. $25-$35. Spokane Comedy Club, 315 W. Sprague. spokanecomedyclub.com ADAM TILLER & FRIENDS STAND-UP COMEDY SHOW A comedy show hosted

by Chris Jessop featuring Adam Tiller, Anthony Singleton, Colton Drake and Charles Hall Jr. Feb. 24, 7-11 pm. $20-$25.

The Goody Bar and Grill, 8714 E. Sprague Ave. thegoodybarandgrill.com SAFARI The Blue Door Theatre’s version of Whose Line during which players improv short comedy skits from audience suggestions. Every Saturday at 7:30 pm. $9. Blue Door Theatre, 319 S. Cedar St. bluedoortheatre.com TRACY MORGAN Morgan is a comedian and actor best known for his tenure on Saturday Night Live and the NBC sitcom 30 Rock. Ages 18+. Feb. 24, 8 pm. $55$130. Spokane Tribe Casino, 14300 W SR Highway 2. spokanetribecasino.com OPEN MIC MONDAY Hosted by local comedian Anthony Singleton, this open mic welcomes artists and entertainers of all genres. Open to all ages. Every first and fourth Monday of the month from 7-9 pm. Free. Lyyv Entertainment, 8712 E. Sprague Ave. lyyv.tv (509-557-3999) WILLIAM MONTGOMERY Montgomery is best known for his appearances on the comedy podcast Kill Tony. Feb. 29, 7:30 pm, March 1, 7:30 & 10:15 pm and March 2, 7 & 9:45 pm. $24-$32. Spokane Comedy Club, 315 W. Sprague. spokanecomedyclub.com (509-318-9998)

COMMUNITY LEARNING CIRCLE: HISTORY & CULTURE OF UKRAINE During this learning circle, study the culture and history of our Ukrainian neighbors using free online materials. In collaboration with Thrive International. Registration is required.

Thursdays from 7-8 pm through March 7.

Free. Online: scld.org SPOKANE HOME & YARD SHOW A show featuring hundreds of displays and demonstrations in home and yard-related products, services and improvements.

Feb. 22-25; Thu-Fri from noon-8 pm, Sat from 10 am-6 pm, Sun from 10 am-4 pm. $10-$12. Spokane County Fair & Expo Center, 404 N. Havana. custershows.com UPCYCLE FASHION LAB Learn the art of upcycling using thrifting materials with sewists from Spokane Zero Waste’s Mend-It-Cafe. Registration required. For

middle and high schoolers. Feb. 22, 3:305 pm. Free. Hillyard Library, 4110 N. Cook St. spokanelibrary.org (509-444-5331) HEARTBREAKER’S BASH A Valentine’sthemed sober event featuring mocktails, music by DJ Donuts, dancing and a photo booth by Electric Photoland. Feb. 23, 8-11 pm. $25. First Avenue Coffee, 1017 W. First Ave. instagram.com/diversion_ events (509-863-9442) SPOKANE LUNAR NEW YEAR This annual celebration features an ANHPI business expo, live performances, lion and dragon dancers, a cultural fashion show, exhibits, cultural food and fireworks. See website for complere schedule. Feb. 24, 1-7 pm. Free. Spokane Convention Center, 334 W. Spokane Falls Blvd. spokaneunitedwestand.org (509-928-9664) UNDER THE SEA DADDY-DAUGHTER DANCE A dance for fathers and daughters featuring dancing, a photo station, door prizes and more. Feb. 24, 6-7:30 pm. $10. The Gathering House, 733 W. Garland Ave. gatheringhouse.org MEND-IT CAFE Menders from the Spokane Zero Waste Project repair clothing and household textiles at no cost. MendIt Cafe exists to reduce textile waste going to landfills and incinerators. Feb. 25, 12-2:30 pm. Free. Shadle Library, 2111 W. Wellesley Ave. fb.me/e/86nVEzV6e DROP IN & ZINE Drop in and learn how to make your very own eight-page minizine using a single piece of paper and Spark’s art supplies. Every Tuesday from 5-7 pm. Free. Spark Central, 1214 W. Summit Pkwy. spark-central.org READING & ART Read They All Saw a Cat, by Branden Wenzel and create some cat art of your own. Grades K–5 and their families. Feb. 27, 4-5 pm. Free. North Spokane Library, 44 E. Hawthorne Rd. scld.org (509-93-8350) TUESDAY MEMORY CAFÉ A comfortable way to connect with other caregivers and those experiencing memory loss while also socializing and building support networks. Tuesdays from 11 am-noon through May 28. Free. North Spokane Library, 44 E. Hawthorne Rd. scld.org COFFEE & CONVERSATION Conversation is free form and the event includes low-key activities like coloring, puzzles and more. Wednesdays from 10:30 amnoon. Free. Central Library, 906 W. Main Ave. spokanelibrary.org HANDLING DIFFICULT CONVERSATIONS Learn and practice how to manage tough/uncomfortable moments and keep friendships and relationships intact Feb. 28, 11:30 am & 1:30-2:30 pm. Free.

Spokane Falls Community College, 3410 W. Whistalks Way. sfcc.spokane.edu MANY SPIRITS COMMUNITY A space for two-spirit and Indigiqueer people to spend time together. Wednesdays from 4-7 pm. Free. Shadle Library, 2111 W. Wellesley. spectrumcenterspokane.org INTERVIEW OVERVIEW Learn how to prepare for your next career move by reviewing recruitment process, interviews, candidate preparation and more. Feb. 29, 11:30 am-12:30 pm & 1:30-2:30 pm. Free.

Spokane Falls Community College, 3410 W. Whistalks Way. sfcc.spokane.edu PROFESSIONAL NETWORKING EVENT Sip on craft beers and sample food from Outlaw BBQ Catering while meeting like-minded professionals in a relaxed setting. Feb. 29, 5:30-7:30 pm. $10-$15.

Brick West Brewing Co., 1318 W. First Ave. spokaneyp.org JURASSIC QUEST A walk-through ex-

perience featuring lifelike dinosaurs, interactive science activities, photo opportunities and more. March 1-3; Fri from noon-8 pm, Sat from 9 am-8 pm and Sun from 9 am-7 pm. $19-$35. Spokane Convention Center, 334 W. Spokane Falls Blvd. jurassicquest.com NIBCA HOME & GARDEN SHOW A diverse range of local vendors and businesses showcase products and services in home design, landscaping and gardening. March 1, 12-6 pm, March 2, 10 am-6 pm and March 3, 10 am-4 pm. $5 -$7. Kootenai County Fairgrounds, 4056 N. Government Way. nibca.com/homeand-garden-show (208-765-5518) O’SHERMAN’S GOLD QUEST Visit host sites where O’Sherman the leprechaun is hiding. Find him inside business, write down the word he’s holding and figure out a secret phrase to be entered to win.

March 1-17, 9 am-5 pm. Free. Downtown Coeur d’Alene. cdadowntown.com

FILM EXPO ’74: FILMS FROM THE VAULT A selection of recently digitized film footage from the 1974 World’s Fair hosted in Spokane. Tue-Sun from 10 am-5 pm through Sept. 8. $7-$12. Northwest Museum of Arts & Culture, 2316 W. First Ave. northwestmuseum.org (509-456-3931) SPOKANE FILM PROJECT ANNUAL MEETING Mingle with local filmmakers, meet the Spokane Film Project board members, comment with community leaders from Spokane Arts and more.

Feb. 22, 5-7 pm. Free. Shadle Library, 2111 W. Wellesley. spokanefilmproject.com THE HOLDOVERS An Oscar-nominated film about an instructor at a New England prep school who remains on campus during Christmas break to babysit a handful of students with nowhere to go. Feb. 23, 7 pm. $5. Panida Theater, 300 N. First Ave. panida.org (208-263-9800) MIGRATION The Innovia Foundation celebrates historic theaters across the Inland Northwest with free movies, popcorn and ice cream. Feb. 23, 7 pm and Feb. 24, 3 pm. Free. Ritz Theatre, 107 E. Main Ave. innovia.org/fifty (509-659-1950) THE EMPEROR’S NEW GROOVE The Innovia Foundation celebrates historic theaters across the Inland Northwest with free movies, popcorn and ice cream. Feb. 24, 2 pm. Free. The Kenworthy, 508 S. Main St. innovia.org/fifty (208-882-4127) PALOUSE CULT FILM REVIVAL: THE ROOM This is an interactive showing with prop bags and call-out scripts. Attendees get a chance to meet Greg Sestero, director and star of The Room. ⁣ Feb. 24, 7-11:30 pm. $15-$50. The Kenworthy, 508 S. Main St. palousecultfilms.org (208-310-1200) COMMON GROUND: REGENERATIVE AGRICULTURE This award-winning documentary examines the benefits of regenerative agriculture in America. Feb. 25, 2-4 pm. By donation. Create Arts Center, 900 Fourth St. createarts.org COOL RUNNINGS The Innovia Foundation celebrates historic theaters across the Inland Northwest with free movies, popcorn and ice cream. Feb. 25, 2:30 pm.

Free. Panida Theater, 300 N. First Ave. innovia.org/fifty (208-263-9191) ISRAELISM When two young American Jews raised to unconditionally love Israel witness the brutal way Israel treats Palestinians, their lives take sharp left turns.

A discussion with the filmmakers follows.

Feb. 25, 4 pm. By donation. Magic Lantern Theatre, 25 W. Main. inwclp.com

“THE PAST, PRESENT AND FUTURE OF CHICANO/A STUDIES” CHICANO/A HISTORY SYMPOSIUM AT GONZAGA

March 2, 2024 • 1-5:30PM WILLIAM L. DAVIS, S. J. LECTURE featuring

Dr. Deena González

March 2, 2024 • 7PM HEMMINGSON 004

QUESTIONS: OSTENDORF@GONZAGA.EDU

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FEBRUARY 22, 2024 INLANDER 37

EVENTS | CALENDAR NT LIVE: VANYA Hopes, dreams and regrets are thrust into focus in this oneman adaptation of Vanya which explores the complexities of human emotions.

Feb. 25, 4-6 pm. $10. The Kenworthy, 508 S. Main St. kenworthy.org STALKER In an unnamed country at an unspecified time there’s a protected post-apocalyptic wasteland known as The Zone. An illegal guide leads a writer and a scientist into the heart of the devastation in search of a mythical place known only as The Room. Feb. 28, 6:309:30 pm. $8. The Kenworthy, 508 S. Main St. kenworthy.org (208-882-4127) FLY FISHING FILM TOUR A selection of short films focusing on fly fishing. Feb. 29, 7-9 pm. $18-$24. Bing Crosby Theater, 901 W. Sprague Ave. flyfilmtour.com RETURN OF THE GARLAND The grand re-opening of the Garland Theater featuring a showing of Benny & Joon. A limited number (45) of souvenir posters will be sold. March 1, 6:30 pm. $5. Garland Theater, 924 W. Garland Ave. garlandtheater.org (509-413-1048)

FOOD & DRINK INLANDER RESTAURANT WEEK 2024 The annual 10-day, regional culinary celebration returns, offering three-course fixed-price menus ($25, $35 or $45) at dozens of restaurants in the Inland Northwest. See details and menus at InlanderRestaurantWeek.com. This year’s charity partner is Big Table Spokane, which supports hospitality professionals in crisis. Feb. 22-March 2. $25-$45. inlanderrestaurantweek.com BEVERLY’S BROWNE FAMILY SPIRITS DINNER This dinner includes a six-course menu paired with various libations from Browne Family Spirits. Feb. 23, 6-9 pm. $125. Beverly’s, 115 S. Second St. beverlyscda.com (208-292-5678) TRAIN YOUR BRAIN WINE CLASS Expand your wine expertise and enhance your cognitive abilities with this immersive wine education experience. Feb. 27, 6-8 pm. $50. Arbor Crest Wine Cellars, 4705 N. Fruit Hill Rd. arborcrest.com SHAKE IT UP: RETRO COCKTAIL CLASS & MIXER Learn how to make three iconic, classic cocktails from the midcentury era.

Explore the process of making high-quality hand-crafted cocktails while following along with the experts and your own for sampling. Benefits Safe Start. Feb. 28, 6:30-9:30 pm. $150. The Bee’s Knees Whiskey Bar, 324 W. Lancaster Ave. nwsids.org (208-557-4371) PEPPER BRIDGE & AMAVI CELLARS WINE DINNER A six-course wine pairing dinner featuring Pepper Bridge Winery and Amavi Cellars. Feb. 29, 6-9 pm. $125.

Beverly’s, 115 S. Second St. beverlyscda. com (208-292-5678) WINE, STEIN & DINE: COUNTRY STYLE An evening of wine, microbrews, cider, mocktails, appetizers and desserts. The event also features a silent auction, live music, a wine tree raffle and video photo booth. March 2, 6-9 pm. $45. Kootenai County Fairgrounds, 4056 N. Government Way. pfefwsd.org (208-691-4675)

MUSIC FORREST HOWELL: SCENES AND VISIONS The pianist’s program blends the classical with the contemporary, featuring works by Beethoven, Caroline Shaw,

38 INLANDER FEBRUARY 22, 2024

Debussy and Gonzaga faculty member Michael Kropf. Feb. 23, 7:30-9 pm. By donation. Myrtle Woldson Performing Arts Center, 211 E. Desmet Ave. gonzaga.edu STOMP The eight-member troupe uses everything but conventional percussion instruments — matchboxes, wooden poles, brooms, garbage cans, Zippo lighters and hubcaps — to fill the stage with rhythms. Feb. 23-24; Fri-Sat at 7:30 pm, Sat also at 2 pm. $40-$70. First Interstate Center for the Arts, 334 W. Spokane Falls Blvd. broadwayspokane.com DUKE ELLINGTON: FROM SWING TO SACRED A concert celebrating the music of Duke Ellington featuring Gonzaga faculty, students, and leading professional musicians from Spokane’s classical and jazz communities. Feb. 24, 7:30-9 pm. $5-$15. Myrtle Woldson Performing Arts Center, 211 E. Desmet Ave. gonzaga.edu/ mwpac (509-313-2787) JAZZ TO KEEP YOU WARM An evening of jazz music performed by Donavin and local musicians. Feb. 24, 7 pm. $17. Cutter Theatre, 302 Park St., Metaline Falls. cuttertheatre.com SIMPLY THREE The string trio plays two shows, including one with BachFest Artistic Director Zuill Bailey (Feb. 24); the other features all cover tunes (Feb. 25).

Feb. 24, 7 pm and Feb. 25, 3 pm. $10.

Barrister Winery, 1213 W. Railroad Ave. nwbachfest.com (509-465-3591) SON DULCE LIVE SALSA: A TIMELESS CELEBRATION A salsa dancing event with live music by the local ensemble.

Includes an after party for ticket holders.

Feb. 24, 7 pm-1 am. $35-$40. Overbluff Cellars, 304 W. Pacific. sondulce.com ( A CELEBRATION OF COMPOSERS OF THE AFRICAN DIASPORA A concert featuring Derrick Parker, Jadrian Tarver, Bonnie Robinson and the United Black Voices of Spokane exploring African American composers as well as African descendants around the world. Feb. 25, 6 pm. Free. First Presbyterian Church of Spokane, 318 S. Cedar St. fb.me/ e/7wm0W4Lml (509-747-1058)

SPORTS & OUTDOORS CLUB SHRED A club aimed at kids learning and practicing ski skills. Also includes fun activities, movies, dinner and more.

Ages 4-10. Skiers only. Fridays from 5-8 pm through March 15. $45. Mt. Spokane Ski & Snowboard Park, 29500 N. Mt. Spokane Park Dr. mtspokane,com SNOWSHOE MOONLIGHT TOUR Explore the meadows and woods around Mount Spokane guided by an experienced instructor. Registration required. Ages 16+.

Feb. 23, 6-9:30 pm. $41. Yoke’s Fresh Market, 14202 N. Market St. spokanerec. org (509-363-5414) SPOKANE CHIEFS VS. REGINA PATS Promotions include Shriners Hospitals for Children School Night and Boomer Pillowcase Giveaway. Feb. 23, 7:05 pm. $13-$32. Spokane Arena, 720 W. Mallon Ave. spokanechiefs.com (509-279-7000) CROSS COUNTRY MOONLIGHT SKI & DINNER Make your way on cross-country skis through the woods and enjoy a meal from Greenbluff Fresh Catering afterward. Feb. 24, 6-9 pm. $79. Selkirk Lodge, N. Mt. Spokane Park Dr. spokanecity.org (509-363-5414) SEEDING CLASS Learn how to start and grow seeds for the spring. Feb. 24, 2-4 pm. $100. Ritters Garden & Gift, 10120 N.

Division St. 4ritter.com (509-467-5258) SNOW MOON DINNER A night of food and art celebrating the snow moon featuring a four-course meal and a curated selection of pieces made by local artists.

Feb. 24, 6 pm. $60-$100. 49 Degrees North, 3311 Flowery Trail Rd. ski49n.com SPOKANE CHIEFS VS. MOOSE JAW WARRIORS Promotions include Inland Imaging Chiefs Fight Cancer and Family Feast Night. Feb. 24, 6:05 pm. $13-$32.

Spokane Arena, 720 W. Mallon Ave. spokanechiefs.com (509-279-7000) BRICK WEST RUN CLUB Runs start and end at the brewery and change routes each week. Tuesdays at 6 pm. Free. Brick West Brewing Co., 1318 W. First Ave. bit. ly/brick-run CHEAP SKATE TUESDAYS Free skate rentals are provided with each paid admission. Tuesday from 11 am-8 pm through Feb. 27. $6.95-$9.95. Numerica Skate Ribbon, 720 W. Spokane Falls Blvd. riverfrontspokane.org (509-625-6600) SOIL SCIENCE FOR YOUR GARDEN Take a scientific approach to gardening by learning how to fix your soil and love your garden again. Presented by Erin Nelson, professional gardener and garden consultant. Feb. 29, 6:30-7:30 pm.

Free. North Spokane Library, 44 E. Hawthorne Rd. scld.org TOYOTA FREE SKI FRIDAY The driver of any Toyota gets a free lift ticket valid that day only. March 1. Free. 49 Degrees North, 3311 Flowery Trail Rd. ski49n.com

THEATER & DANCE AMADEUS While chasing fame and fortune, Antonio Salieri becomes obsessed with the rowdy young prodigy, Wolfgang Amadeus Mozart, who’s determined to make a splash. Directed by Melody Deatherage. Thu-Sat at 7:30 pm, Sun at 2 pm through Feb. 25. $15-$38. Spokane Civic Theatre, 1020 N. Howard St. spokanecivictheatre.com (509-325-2507) JOSEPH & THE AMAZING TECHNICOLOR DREAMCOAT A reimagining of the Biblical story of Joseph, his father Jacob, 11 brothers and the coat of many colors.

Feb 23-24 and March 1-3; Fri-Sat at 7 pm, Sat-Sun at 3 pm. $18-$20. Bing Crosby Theater, 901 W. Sprague Ave. cytspokane.org (509-487-6540) MADAGASCAR: A MUSICAL ADVENTURE JR. Alex and his best friends have spent their whole lives in blissful captivity. Marty, however, lets his curiosity get the better of him and makes an escape.

Feb. 23-25; Fri at 7 pm, Sat-Sun at 3 pm, Sat also at 6 pm. $12-$15. Community United Methodist Church, 1470 W. Hanley Ave. cytnorthidaho.org THE SPONGEBOB MUSICAL The citizens of Bikini Bottom discover a volcano will soon erupt and destroy their humble home. SpongeBob and his friends must come together to save their undersea world. Feb. 23-March 3; Fri-Sat at 7 pm, Sun-Sat at 3 pm. $15-$20. Kroc Center, 1765 W. Golf Course. cytnorthidaho.org THE REVOLUTIONISTS A play about four women living boldly in France during the French Revolution’s Reign of Terror. Feb. 29 and March 1 from 7:30-9:30 pm. $10.

Gonzaga University Magnuson Theatre, 502 E. Boone Ave. gonzaga.edu/theatreanddance (509-313-3606) THE COMEDY OF ERRORS Shakespeare’s The Comedy of Errors is a slapstick farce

about a pair of twins who accidentally meet after a lifetime apart. March 1-10; Thu-Sat at 7:30 pm, Sun at 2 pm. (March 9 performance at 2 pm) through March 10. $15-$28. Spokane Civic Theatre, 1020 N. Howard. spokanecivictheatre.com

VISUAL ARTS 1924: SOVEREIGNTY, LEADERSHIP AND THE INDIAN CITIZENSHIP ACT This exhibition commemorates the 100-year anniversary of the Indian Citizenship Act and centers on photographs of early local tribal leadership as they and their people navigating the sometimes-conflicting nature of being both U.S. citizens and citizens of their own sovereign nations.

Tue-Sun from 10 am-5 pm through Feb. 2, 2025. $7-$12. Northwest Museum of Arts & Culture, 2316 W. First Ave. northwestmuseum.org (509-456-3931) AS OUR WITNESS A group show celebrating regional BIPOC artists withwork from Gabriel Greene, Idorenyin Umana, Io Palmer, Malcolm Bracey and Stephen Aifegha. Tue-Sat from 10 am-6 pm through March 1. Free. Emerge, 119 N. Second St. emergecda.com ELLEN PICKEN: BEHIND THE FENCE A collection of abstract oil paintings that invite viewers to investigate ways of knowing and being, celestial and earthly, physical and intangible. Mon-Fri from 9 am-6 pm through April 12. Free. EWU Gallery of Art, 140 Art Building. ewu.edu/ cale/programs/art (509-359-2494) FIGURE FUSION A group show featuring the works of Hara Alison, Sundhu Surapaneni, Katelyn Reed and Kayleigh Lang.

Mon-Fri from 8 am-5 pm through Feb. 23.

Free. Chase Gallery, 808 W. Spokane Falls Blvd. spokanearts.org (509-321-9416) HONEST PORTRAYAL This show features two-dimensional, three-dimensional and text-based artworks made by 55 artists in the Moscow region. Mon-Fri from 8 am-5 pm through April 5. Free. Third Street Gallery, City Hall, 206 E. Third St. ci.moscow.id.us (208-883-7036) SHELLY GILMORE: I’LL FLY AWAY The Moscow artist creates art out of reclaimed and discarded automotive, farm and industrial pieces. Thu-Sun from 10 am-4 pm through March 31. Free. Dahmen Barn, 419 N. Park. artisanbarn.org JO FYFE: ARTIST, TEACHER, FRIEND A show paying tribute to Fyfe’s creative spirit and dedication to teaching and in recognition of her many accomplishments in the Spokane art community.

Wed-Sat from 11 am-5 pm through Feb. 29. Free. New Moon Art Gallery, 1326 E. Sprague Ave. manicmoonandmore.com MATT LOME: REALITY & FANTASY Lome showcases illustrative paintings that are both realistic and whimsical. Mon-Fri from 10 am-5 pm through Feb. 23. Free.

Spokane Art School, 503 E. Second Ave., Ste. B. spokaneartschool.net SPENCER JOHNSON: THE WAYS IN WHICH WE LIVE Johnson creates stone sculptures celebrating the timeless allure of stone in a contemporary context. ThuSat from 4-7 pm through Feb. 24. Free.

Terrain Gallery, 628 N. Monroe St. terrainspokane.com FUELING STORIES FROM EVERYDAY LIFE: A COMIC STRIP WORKSHOP Create your own comic strip inspired by your everyday life in this workshop by artistin-residence and graphic novelist Luu Melon. Feb. 24, 1-3 pm. Free. The Hive,

2904 E. Sprague Ave. spokanelibrary.org TREVON WALTON LIVE PAINTING Create a piece of physically expressive art with local urban artist Trevon Walton.

Feb. 25, 3-5 pm. Free. Heartbreaker Tattoo & Artist Co-op, 830 W. Sprague Ave. heartbreakerspokane.com CONNECTING TO THE SPOKANE RIVER Join Gonzaga Environmental Studies students in creating a community-based art project centered around connections to the Spokane River. Drop in for 20 minutes to create a simple watercolor painting and decorate it with reflections.

These drawings will contribute to a larger mosaic displayed in the Saranac Commons. Feb. 29, 5-7 pm and March 3, 12-2 pm. Free. The Hive, 2904 E. Sprague Ave. spokanelibrary.org (415-871-7585)

WORDS HOW TO WRITE A TEEN/YA NOVEL Young adult novelists Kris Dinnison, Trace Kerr and Stephanie Oakes discuss their published books and what inspires them to write about and for youth. Feb. 22, 5:30-6:30 pm. Free. South Hill Library, 3324 S. Perry St. spokanelibrary.org NORTHWEST PASSAGES: ERIN PRINGLE Local author Erin Pringle discusses her short story collection Unexpected Weather Events, in which characters navigate grief. Feb. 22, 7 pm. $7. SpokesmanReview, 999 W. Riverside Ave. spokesman.com/northwest-passages PEOPLE OF THE MOVEMENT: ORAL STORYTELLING THROUGH VOICE, SONG & GESTURE Learn about the Civil Rights Movement through song and oral interpretation. Presented by Sara Lee Williams. Feb. 22, 6:30-7:30 pm. Free.

Spokane Valley Library, 22 N. Herald Rd. scld.org PNW IN BRIEF: THE MOST RECENT ICE AGE FLOODS During this presentation, follow the path of the floods from western Montana across the Idaho Panhandle, through the Columbia Basin and Gorge, into the Willamette Valley and finally to the Pacific Ocean. Feb. 26, 6-7:30 pm.

Free. Argonne Library, 4322 N. Argonne Rd. scld.org GU VISITING WRITERS SERIES: JEFF RUTHERFORD Gonzaga alum Jeff Rutherford visits to screen and discuss his first feature film, A Perfect Day. Feb. 29, 7:30-9:30 pm. Free. Gonzaga University Hemmingson Center, 702 E. Desmet Ave. gonzaga.edu (509-313-6681) TEEN WRITE CLUB Teen writers are invited to get feedback on their work and explore all things prose and poetry. Tuesdays from 5:30-7 pm. Free. Spark Central, 1214 W. Summit Pkwy. spark-central.org KIM SCOTT: BE A KICK-ASS BOSS WITHOUT LOSING YOUR HUMANITY The New York Times bestselling author of Radical Candor: Be a Kick-Ass Boss Without Losing Your Humanity, explains the radical candor feedback framework and how you can practice it today. Feb. 28, 11 am-noon. Free. libraryc.org/scld/39227 BROKEN MIC Spokane Poetry Slam’s longest-running, weekly open mic reading series. Wednesdays at 6:30 pm; signups at 6 pm. Free. Neato Burrito, 827 W. First Ave. bit.ly/2ZAbugD POETRY AFTER DARK EWU MFA students lead discussions about craft elements, style and form in poetry. Every second and fourth Wednesday from 7-8 pm. Free. Spark Central, 1214 W. Summit Pkwy. spark-central.org n

Ukraine legalized medical cannabis last week.

NEWS

International Inconsistency Ukraine takes a step forward in cannabis policy, while Thailand falls back

BY WILL MAUPIN

I

f you’ve been reading this section in recent weeks, you’ve seen it cover the ebbs and flows of domestic, specifically state-level, policy when it comes to cannabis. One week, cannabis appears to be on the upswing, making progress and breaking through in the legal realm. The next, cannabis is once again falling behind, being treated as the federally, and internationally, illegal substance that it is.

That pattern is not unique to the state of Washington.

The one-or-two steps forward, one-or-two steps back

dance around cannabis policy is not just a state nor domestic issue. It’s happening around the world.

There is no consensus on how to treat cannabis, even in 2024. Not in Washington, not in the United States, and as you’ll see with a pair of headlines this past week, not around the world.

UKRAINE MOVES FORWARD In late 2023, the Ukrainian Parliament took up a measure to legalize medicinal cannabis.

The main thrust behind the plan was that Ukraine, at war against an invading Russian army, suddenly found itself home to more and more veterans and civilians who were dealing with post-traumatic stress.

Ukraine, recognizing that cannabis has shown promise in helping alleviate symptoms of PTSD and related issues, legalized medical marijuana last week, after President Volodymyr Zelensky signed the bill into law.

Recreational cannabis will remain illegal in the war-torn country, but by legalizing medical marijuana, Ukraine will become the second post-Soviet state to legalize cannabis in any form, behind only Georgia.

THAILAND MOVES BACKWARD In 2018, Thailand legalized medical marijuana. Four years later, the country decriminalized cannabis, though it did not outright legalize cannabis. Also in 2022, the government began a program to distribute a million cannabis plants to citizens around the nation.

Thailand seemed poised to go all the way with cannabis.

Now, in early 2024, Thailand is backtracking.

The country never outright legalized recreational cannabis, but that didn’t stop what has become a burgeoning gray market from developing. Now, with a new political administration, Thailand looks to undo what has become a de facto legal market.

Earlier this month, Thailand’s health minister brought forth a bill that would clamp down on the recreational aspects of the country’s cannabis laws. The Associated Press reported that the new legislation will succeed in further outlawing recreational use of cannabis while continuing to allow medicinal marijuana in the relatively conservative Southeast Asian kingdom. n

FEBRUARY 22, 2024 INLANDER 39

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40 INLANDER FEBRUARY 22, 2024

FEBRUARY 22, 2024 INLANDER 41

The Sustainability Issue

GREEN ZONE

BE AWARE: Marijuana is legal for adults 21 and older under Washington State law (e.g., RCW 69.50, RCW 69.51A, HB0001 Initiative 502 and Senate Bill 5052). State law does not preempt federal law; possessing, using, distributing and selling marijuana remains illegal under federal law. In Washington state, consuming marijuana in public, driving while under the influence of marijuana and transporting marijuana across state lines are all illegal. Marijuana has intoxicating effects; there may be health risks associated with its consumption, and it may be habit-forming. It can also impair concentration, coordination and judgment. Do not operate a vehicle or machinery under the influence of this drug. Keep out of reach of children. For more information, consult the Washington State Liquor and Cannabis Board at www.liq.wa.gov.

42 INLANDER FEBRUARY 22, 2024

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On Stands February 29 To advertise: advertising@inlander.com 509.325.0634 ext 247

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• Community • Film • Food & Drink

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VETERANS OF FOREIGN WARS FUNDRAISER Red Robin Restaurant on N. Newport Hwy will donate 20% of food sales on Friday, March 8 to the VFW. EAT AND SUPPORT VETERANS!

Available at more than 1,000 locations throughout the Inland Northwest.

A weekly email for food lovers Subscribe at Inlander.com/newsletter BUYING Estate Contents / Household Goods See abesdiscount.com or 509-939-9996

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2. “Up for it?”

3. Mathematical proposition 4. Amazon wrappers?

5. Volodymyr Zelenskyy’s country: Abbr.

6. “Me too!”

7. Go fast 8. Onetime Dr Pepper rival 9. “The Gift of the Magi” author 10. Grafton’s “____ for Noose” 11. Like action thriller films 12. Stereotypically lenient parent 13. Lights into

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38. Subj. for Neil deGrasse Tyson 41. Man in black 42. D&D or WoW, e.g.

45. Old-style hackers 48. Real 50. Rapper Minaj after she’s been canonized?

53. Lead-in to “di” or “da” in a Beatles song 54. Brain and spinal cord: Abbr.

55. Wind turbine part 56. Elephant of kids’ books 57. Short round of tennis 59. Emulate Don Juan ... or a phonetic hint to this puzzle’s theme 61. Find new actors for 62. Oklahoma city

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ACROSS 1. WaPo alternative 4. Smooch 8. Lewinsky who once tweeted “#NationalInternDay cannot. believe. that. is. a. thing.”

14. Christmas tree lighting reaction 15. “I get it, I get it!”

16. Pride : lions :: crash : ____ 17. Feed a line to rapper B? 19. Sauces made with basil and pine nuts 20. Stravinsky and Sikorsky 21. Hatch succeeded by Romney 23. She, in Lisbon 24. Ginger at a sushi bar 25. Give the ax to soccer star Chastain?

27. They may be seen on slides 29. Like a chasm 30. “Everybody Hurts” band 31. Canoodles, in Cambridge

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36. California town that sounds like a greeting 37. Campaign-backing grp.

38. Fig. on a college application 42 43 44 39. Doherty of “Heathers” 40. Divide into three parts 42. “Balderdash!”

43. Florence, Italy’s ____ Vecchio 44. Look menacingly toward 46. Not moving 63 47. Difficult to solve 49. Means ____ end 66 51. Scared into submission “WOMANIZE” 52. Swedish currency 56. Wished, as a farewell 58. Raphael’s weapon in “Teenage Mutant Ninja Turtles” 60. “Cool” amount

FEBRUARY 22, 2024 INLANDER 43

WINNING IS JUST THE BEGINNING!

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Leapfrog into winnings! Hop on your favorite video gaming machine and play with your Coeur Rewards card for a chance to win on Thursdays in February from 6 – 8 PM.

Starting February 1st, dive into a pond of luck by playing your favorite video gaming machines with your Coeur Rewards card, earning one entry for every 250 points.

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The promotion ends once the side-by-side (UTV) prize is won. If the side-by-side (UTV) prize is not won earlier, it will be guaranteed in the 31st Anniversary Session on March 16th.

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W E LC O M E H O M E .

44 INLANDER FEBRUARY 22, 2024

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