Inlander 02/23/2023

Choucroute Garnie from

INSIDE

VOL. 30, NO. 20 |

COVER PHOTO: YOUNG KWAK

COMMENT NEWS CULTURE RESTAURANT WEEK

5 8 16 22

EDITOR’S NOTE

FOOD SCREEN MUSIC EVENTS

23 28 30 34

There are two things I think about when I go out to eat. The quality of the food, and my bill. These can be in opposition, for instance, when I pay far too much for a lukewarm item. Or they can be in beautiful symmetry, when the world’s gastronomic legacy is laid before me in gluttonous splendor, all at a price from the 1990s. Call it your good fortune, because INLANDER

I SAW YOU GREEN ZONE BULLETIN BOARD

RESTAURANT WEEK is here, and things couldn’t be in more perfect symmetry. With 112 restaurants participating in this year’s 10-day culinary celebration, you have many, many options. Try the new joint down the street, or hit your favorite haunt to see what they have cooked up for the fixed, three-course menu. Dessert? Check. A drink local recommendation? They have that too. What about the price? That won’t be a surprise either, as each restaurant’s menu has a fixed price: $25, $35 or $45.

Make your plan, your reservations and, while you’re at it, make a few nights out of it, because this week comes only once a year.

— NICHOLAS DESHAIS, editor

THE SPIRIT OF EXPO PAGE 6

SOLACE AT THE LIBRARY PAGE 12

MOSCOW CO-OP TURNS 50 PAGE 23

HEAD OUT! PAGE 34

INLANDER

SPOKANE • EASTERN WASHINGTON

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WHAT’S A LOCAL

RESTAURANT

YOU’VE ALWAYS WANTED TO TRY?

KENDRA GUTTRIDGE

I’ve really loved going to different restaurants in Spokane. Back where I’m from, it’s a small town, there’s not as many. I’ve always really wanted to try Iron Goat. I’ve just heard really good things about it, and it seems like a fun atmosphere.

HAYDEN BROOKS

I used to work in 1898 [Public House] down the street. Restaurant Week was super busy there and I actually really liked it, but one that I’ve always wanted to try is Masselow’s at Northern Quest.

SYDNEY PALADICHUK

Queen of Sheba Ethiopian Cuisine. And also, Our Thai House — I’ve always wanted to try that one.

What’s your favorite restaurant in Spokane? Avocado Sushi Roll, it’s the best. It’s kind of a hidden gem. It’s nice because it’s not too busy or crazy.

ABIGAIL SPENCER

Republic Pi. Honestly, I’ve just heard amazing things. The name is cute, that always makes me wanna go there more. I’ve only heard good things, I’ve never heard a bad thing about it.

What’s your favorite restaurant in Spokane? Versalia [Pizza] — that’s my favorite place, I love their food!

TALIYA MIYAMA

One restaurant that I’ve been wanting to try in Spokane is Thai Bamboo. I really like Thai food. I’ve never been there but I’ve heard good things about it.

What’s your favorite restaurant in Spokane? My current favorite is Flying Goat. I’m from Portland and it reminds me of some of the Portland restaurants. And it’s also just really good.

Friday 10AM 7PM Saturday 10AM 6PM Sunday 10AM 4PM

The Spirit of Expo

Spokane had a mini-renaissance in the 1970s; let’s recapture some of that magic as we celebrate the World’s Fair and plan for future success

BY GAVIN COOLEY AND RICK ROMERO

As preparations begin for the 50th anniversary of EXPO ’74 next year, we want to reflect on one of the greatest periods in our history, when the Spokane community somehow pulled together to put on a World’s Fair and, at the same time, tackled some of the biggest challenges our community had ever faced.

The World’s Fair, or EXPO ’74, was intentionally located downtown along the heavily industrialized Spokane River. The result not only cleaned up an environmental disaster, but spectacularly transformed it into our present day Riverfront Park. In one big bang, the community and its leaders restored the very heart of our region, including revitalizing our then-failing downtown. But even considering those huge accomplishments, we believe the biggest and most important impact of EXPO ’74 is something you can’t even see or touch — it’s our community’s legacy and very DNA of what Spokane can do when we all work together and think big.

The two of us have spent most of our adult lives in Spokane and have seen the good and the

bad of our community over the past 50 years. And while we have experienced many times of harmony and progress post-Expo, we have also experienced periods of discord and retrenchment. Looking back over these times, we are able to see a common theme: In times of success and vitality, there has always been community leadership (public and private) and the ability to focus on rallying around common community goals.

In the years following Expo, we seemed to lose much of that community leadership and focus; many would argue our community squandered the momentum, goodwill and prosperity of the ’70s and

Cooley (top) and Romero

that it took another 30 years to regain our footing. Nevertheless, we still managed to move haltingly forward during those times; while projects like the establishment of the University District, the Waste to Energy Plant and River Park Square created excessive political and community discord with unnecessary legal and financial wrangling, they nevertheless were monumental achievements that have left us with valuable community assets today.

So how did those 30 years differ from the 1970s? We believe the problem was not about the “what” but about the “how.”

The public discord at the time allowed these important projects to get mired in many years of dysfunction before they eventually succeeded. That ate up much of the political capital and capacity to do much of anything else during that 25-year window. Couple that with the downturn of manufacturing, timber and mining that was wreaking havoc with regional jobs, and we saw far too many years of stagnation in Spokane.

What seemed to get lost during that stretch of time was the recipe that Spokane leadership in the late ’60s and 1970s utilized to rally our community around our river, our downtown and our economy. This was all accomplished by focusing on bringing the community together around our mutual interests, rather than fighting about our differences.

Moving ahead, our community was able to find much more common ground in the 2000s and 2010s, and it shows in many of our community’s successes. Downtown in particular has benefited from major investments in convention, entertainment and sports facilities, which are a major draw for Spokane. The renovation of Riverfront Park has been lauded by most all and has rekindled the spirit of Expo for many. Kendall Yards has demonstrated how you can successfully build out an urban residential development while still embracing public access to our natural assets — and in the process encourage environmental responsibility.

Major investments in cleaning up our river, expanding our regional trail systems, repairing our streets and other infrastructure, including improving our schools and libraries, have also been achieved through the spirit of collaboration and partnerships that seemed to be missing in the ’80s and ’90s. And it’s probably no coincidence that the success and prominence of our Gonzaga basketball teams have also helped put us on the map over the past 20-plus years.

Now, coming out of several difficult years of a pandemic that tossed everything about how we interact, work and communicate up in the air, it seems more important than ever that we quickly move back to finding common ground in Spokane.

This year is an election year in Spokane, and it will be intriguing to see the mood, tenor and messaging around political races for mayor and several city council positions. As we grapple with challenges around housing availability, crime and homelessness, it would be easy to let this election cycle become more about our differences than our shared values.

We believe that would be a big mistake — in fact, we need only look back to some of our years wasted with political animosity and dysfunction in the ’80s and ’90s to see what that can cost a community.

While Spokane does face new challenges in the coming years, we also have a number of major opportunities to keep our community moving in a positive direction if we can stay aligned and focused. Let’s use this year leading up to the 50th anniversary of the World’s Fair to recapture the spirit of Expo once again and continue to pursue those big accomplishments that make our region proud. n

Gavin Cooley was the city of Spokane’s chief financial officer for 17 years, serving five different mayors, starting with John Powers. He currently is working with the city on projects including investments and the Spokane River Trail System. Rick Romero is the former utilities director and director of strategic planning for the city of Spokane. He worked on a variety of projects, including the renovation of Riverfront Park, the Podium and the downtown Spokane football stadium.

‘TOXIC WORK ENVIRONMENT’

Public documents and votes show that his bosses and co-workers want him gone, but the Kootenai County assessor says he’s not going anywhere

BY SAMANTHA WOHLFEIL

Workers at the Kootenai County assessor’s office continue to petition those in charge of the county for help, saying their boss gaslights and belittles them, blames others when things go wrong, and keeps tabs on conversations he worries could be about him.

The staff say they value their jobs and find their work assessing property important — after all, it’s used to calculate taxes that help pay for things such as firefighters, water districts, schools, ambulances, highways and more.

But employees say things soured in the office after Béla Kovacs was appointed assessor in May 2020 following the death of the previous elected official. Newly released public documents show that Kovacs was a difficult manager during his tenure at Spokane County, years before he started working at Kootenai.

The same issues investigated in Spokane appear to have followed Kovacs east. Since his appointment, several staff have quit, citing Kovacs as the cause.

“You have created a toxic work environment, the constant belittlement and disrespect you give to me and other employee’s [sic] is something I will no longer stand for,” wrote Kathleen Clancy, a residential appraisal technician, in a Feb. 10 resignation letter to Kovacs, which

was shared with the county commissioners.

Fellow residential appraisal technician Aubrey Hollenbeck also submitted her resignation on Feb. 10, saying Kovacs is the sole reason she’s leaving a job she loves.

“Béla lacks the ability to support and lead staff, he causes frustration to the educated and experienced employees with his incompetence of the job, and he manipulates situations to deflect blame or responsibility,” Hollenbeck wrote, later urging Kovacs to “do what’s best for all involved and step down.”

The recently voiced concerns follow a letter signed last spring by more than 30 of the office’s 60-plus employees asking Kovacs not to run for reelection. After the office missed deadlines, the county’s three commissioners also asked Kovacs to step down. He refused, and in August they slashed his annual pay from $90,000 to $45,000.

Similar complaints led to Kovacs losing his job as Spokane County’s purchasing director in January 2018, according to an internal investigation that resulted in Kovacs resigning in lieu of termination.

Kovacs hired a lawyer to block the release of that investigation after the Inlander requested it and other documents from Spokane County with a seemingly simple question in September: Why did Kovacs leave his

job? Even though he didn’t win in court, Kovacs was successful in delaying the release of the documents until this month, three months after the November election that affirmed Kovacs would remain the assessor. (He ran unopposed on the ballot and won 75.9 percent of the vote, while a write-in candidate got more than 24 percent.)

Kovacs’ current staff also requested the documents.

“Doubt and aspersions have been made to our collective character, our integrity has been questioned, false political motivations have been attributed, even Human Resources has suggested we get therapy,” assessor’s office employees wrote in a Feb. 14 letter to the commissioners. “We can relate to the sentiment Spokane County employees gave, ‘the beatings will continue until morale improves!’ Please assist us in any way you can.”

When reached by phone, Kovacs initially agreed to an interview, but instead sent a letter on Monday, which was also emailed to county and state officials.

“The few unhappy [appraisers] claim that they work for the People. If that is true, then they need to start listening to the People who voted to elect me,” Kovacs wrote in his letter. “The allegations made by these few unhappy appraisers are all without basis or substantiation.”

Kootenai County could miss key tax filing deadlines following resignations and firings during Béla Kovacs’ tenure. YOUNG KWAK PHOTO

“‘TOXIC WORK ENVIRONMENT’,” CONTINUED...

GOVERNMENT COMMUNICATION BREAKDOWN

The Spokane County human resources investigation started in December 2017, after Kovacs’ superiors received complaints about his work leading the purchasing department, which handles millions of dollars of contracts each year. Kovacs started as director in 1999.

In one of several interviews summarized in a 22-page investigative report, senior buyer Bruce Price told HR that “there is little to no trust between staff and Kovacs,” and said that employees feared retaliation if they were to speak freely with him. Price said Kovacs would lecture and talk down to people.

In one instance, after a Friday HR meeting between Kovacs and purchasing employee Melissa Parker, Kovacs went to her home over the weekend and demanded she turn over her keys and county identification card. Kovacs wasn’t aware she had already taken a job in a different county department, and the HR employee familiar with the situation told him he acted inappropriately.

The investigation also describes how Kovacs held meetings where people would get handed a poker chip if they interrupted anyone.

“At the end of the meeting, whoever had the most poker chips would get an offensive emoticon posted outside your office for a week,” according to the investigation.

In his 2018 response to the investigation, Kovacs wrote that he had spoken with his supervisor, John Dickson, then the county’s chief operating officer, and learned of a similar tactic that had been used when Dickson worked at Boeing. There, the employee with the dirtiest work space would be given a “pink pig” award.

“It was never actually implemented — nobody was ever given an emoticon,” Kovacs wrote in his response.

“In hindsight, the idea to do some sort of award (like the pink pig or any version of it) was a bad idea and the idea to use poker chips was only done once.”

Dickson says now that he never meant for the pink pig to be used as a tactic in the county office. It was an example from a very different time period and work culture in the private sector, he says.

Despite the fact he was the manager who put Kovacs on administrative leave during the investigation, Dickson says he really likes Kovacs and would hire him again. Just not for a management role.

“I would honestly say that I would hire Béla in a second as an individual contributor. He’s a very detail-oriented person,” Dickson says. “Sometimes, individuals like that are challenged, as I was initially, with the ‘people’ side of leadership.”

Others interviewed for the 2017 investigation said that Kovacs insisted on keeping office doors open and would regularly hover near people to listen to their conversations. They said he struggled to make decisions, and asked his assistant to keep track of what other people talked about in the office, particularly if it was about him.

Kovacs later worked as a purchasing manager for the Community Colleges of Spokane, where he started in August 2019. As documented in public records, on March 27, 2020, Kovacs appealed “a dismissal notice”

from that job to the state Personnel Resources Board. On May 29, 2020, the board dismissed his appeal because his position was exempt from civil service protections, the board’s jurisdiction. By this time, he was already Kootenai’s assessor.

Kootenai County’s commissioners weren’t aware of issues with either job when they chose Kovacs to fill the assessor role in 2020, and say they likely wouldn’t have appointed him had they known.

NEXT STEPS

But now as an elected official, Kovacs is not subject to the same types of disciplinary action and termination if things aren’t working out. It’s up to Kootenai County voters to decide whether to keep electing him as the assessor.

Kovacs has sued Kootenai County to fight his pay cut, and started an online fundraiser seeking $45,000 for his legal fees — the same amount his salary was cut by.

“When I became the Assessor, problems were revealed and discovered in the way that the work was getting done (and not getting done),” Kovacs wrote in his GiveSendGo appeal for donations. “As I began talking about the issues and working to address them, my efforts were met with strong resistance and attacks on my character.”

The site shows he raised $0.

Kootenai County Commissioner Bill Brooks says he has plans for if and when a judge finds the commissioners were within their legal right to cut Kovacs’ pay.

“I hope the judge says we can, and the day they rule that, I’m going to make a motion to cut it in half again,” Brooks says.

Former Commissioner Chris Fillios, who was on the board last year and voted for the pay cut, says they

Béla Kovacs

consulted with their legal team before making that call.

“We did make him an offer to depart but he chose not to take it,” Fillios says. “We felt the only remedy available to us was that [pay cut].”

Brooks says he’s sorry to see that Kovacs has struggled in the role, but with statutory deadlines missed and an exodus of experienced staff, the risk to the county outweighs how bad he feels.

“I wish he’d understand that nobody’s out to get him. … I want him to go get some help,” Brooks says. “It’s sad, but he’s hurting people’s lives.”

The two technicians who recently resigned played a key role in gathering data used for assessments. New assessment letters are due to homeowners at the end of May, and some staff still in the office — who asked not to be named for fear they’ll be fired — worry the county could again be looking at missed tax deadlines as resignations and firings have created a knowledge gap.

Fillios says that a recall is another option for voters. Alternatively, he says the issues could also be avoided in the future if voters were to change the county’s form of government by adding more commissioners to the board and hiring a county executive. If the voters approve that setup (which they rejected in 2012), the assessor and other elected roles could be converted to staff.

If that doesn’t happen, it’s up to voters and the powerful Kootenai County Republican Central Committee, which hands out cards recommending who to vote for each election, Fillios says. He knows from experience how strong their influence is: he was not the KCRCC’s chosen candidate last year and lost his reelection. The committee endorsed Kovacs in his race.

“It would seem to me that’s the path they should take,” Fillios says of the current board of commissioners. “Go back to the KCRCC saying, ‘Look, you endorsed him, this is not working out, you should go public and demand he resign.’” n samanthaw@inlander.com

The Downtown Sanctuary

The Central Library has become a microcosm of downtown, with all its opportunity and struggles

BY DANIEL WALTERS

Shushing still happens at Central Library in downtown Spokane — as the longhaired man at a table with a gaming headset loudly talking to a friend learns when he’s chided by an employee.

But noise is everywhere. An employee chats with a security guard about how much he loves the Star Trek: Lower Decks cartoon on Paramount+. Crackling walkietalkies alert staffers they need someone to unclog the toilet on the second floor, or that they’ve spotted a perennial troublemaker “walk into the back corner again.” An electric guitar, sound checking for the monthly Lilac City Live show, twangs and squeals.

A whole class of architectural students listens as a library employee regales them with explanations for how the remodeled design of a stairwell is meant to mirror the Spokane River basin.

“We have more events going on throughout the day that, back in 1989, could be considered disruptive,” says Andrew Chanse, the municipal library systems director. “That’s definitely something that’s changed: We are more permissive with sound.”

And that’s fitting. Downtown is noisy too. When the downtown library — one of seven Spokane Public Library locations — reopened last summer, it was rebranded the “Central Library.” And yet, it’s never been more clear: This is downtown, with all its vibrancy, diversity and challenges.

Across days, I watch as different vignettes play out at different times at the same library table.

Gonzaga students working on chemistry homework whisper about the Dewey Decimal System. Packs of teenagers, claiming a hangout spot where they won’t get chased away, swap jibes and cackles and jokes about butts.

A middle-aged woman holds an unlit cigarette between her lips, pulls aside the blind and peers out the window,

muttering to herself. Before she leaves she takes one of the other cigarettes out of her pack, and tosses it on the cap of a friend of hers — a half-asleep man with a face tattoo.

It’s been almost four years since the election season when mayoral candidate Nadine Woodward, horrified by reports of drug use in the library, raised the “possibility” that “maybe the homeless shouldn’t be allowed in the library.”

But today, with Woodward running for her second term, instead of a homeless ban, the opposite has happened. After reopening last summer, the downtown library has become, if anything, more accommodating to homeless people.

On the first floor, Seamus “Shame Dog” Galligan swings by the desk where a library employee keeps the “snack bucket,” a pile of goodies for anyone who needs a bite to eat.

“I got some f---ing Ritz crackers and some vegan cookies,” Galligan says.

Once a bartender at Coeur d’Alene restaurants, Seamus describes the succession of events — a break-up, COVID, opioids, an ill-fated move to Las Vegas — that led to his homelessness and the “homeless bullshit” that’s kept him there.

But the library is a good spot to be if you’re unhoused. It’s become a service hub.

“Goodwill comes here and they offer their services,” says Joseph Sampson, a homeless man with a black scraggly beard, before mentioning other providers. “Peer Spokane. Compass.”

In fact, last year, the library brought on Bethiah Streeter, an experienced social worker, and launched a partnership with Eastern Washington University to bring on four student social work interns.

“They’ll go around the library trying to develop a relationship with individuals who might be needing a little bit of extra services,” says Chanse. “Unfortunately, it’s an indicator more of our community than anything, you know, where we’ve got a lot of folks that have fallen through the cracks.”

The coolest thing, Chanse says, is that Streeter has already helped 13 homeless people find housing.

“We connect people with information and resources,” says Amanda Donovan, a library spokesperson. “Whether it’s books on history or connecting them with services for housing.”

Beyond free snacks, the first floor also features New Leaf Kitchen & Cafe. Run by the nonprofit Transitions, the cafe offers not only free coffee for low-income patrons, but a shot at employment for people like Sampson.

Yet, there’s a reason why the library has big signs warning people that “AGGRESSIVE BEHAVIOR WILL NOT BE TOLERATED.”

Jeremy Root, a thin homeless man with glasses, says he witnessed a recent threat.

“He said, like, ‘I got a .22 and I can kill all of you.’ He’s being recorded threatening a group of homeless people,” Root says. “‘Well, f---ing come on and do it.’ We could tell that he didn’t have shit.”

Police evacuated the library and arrested the man, according to a KREM report. But Root was right. The man didn’t have a gun.

Several of the homeless people I talked to, however, said that generally it was the rambunctious teens that tend to create problems.

“We have norms at this point,” Galligan says of the homeless crowd. “Norms and guardrails.”

Chanse says the Central Library is experiencing more altercations and confrontations than they did back in 2019.

“If you were to look at downtown, you’re seeing more incidents as a whole — we’re a small section of that,” Chanse says. “We’ve increased our security.”

It’s been stressful for staff members. The library has created a “serenity room” to decompress after a challenging encounter with members of the public, whether it be someone in a mental health crisis or an entitled customer.

There are other changes. The attempts in 2019 to use blue lights in the bathrooms to make it harder for drug users to find a vein have been abandoned. “We found that it just moved the behavior elsewhere,” Chanse says, noting the lights could be easily defeated with a cell phone’s flashlight.

Galligan says he’s seen many people get kicked out of the library for using drugs in the bathrooms. He suggests that you could create “a more harmonious relationship between the unhoused and the library faculty” with a “designated drug-smoking room.”

But then Root, the homeless guy with glasses, scoffs, arguing that if he does drugs, he does it “out of the f—-ing public eye, because I’m not an asshole.”

“Smoking drugs is not supposed to be great,” he says.

But Galligan counters with a more libertarian position. “If you want to alter your state of consciousness, I refuse to moralize that or feel bad about that,” he says.

It’s the kind of debate — “harm reduction” vs. “tough love” — that happened during the 2019 mayoral campaign. But the difference here is that when they’re done arguing and the library closes for the night, they don’t have a bed to go home to.

Root says he might camp below Kendall Yards. Galligan says he might break into a building and try to sleep there.

“It’s kind of a night-by-night thing,” Sampson says. “It’s kind of stressful finding someplace new every night.” n danielw@inlander.com

Following its two-year, $33 million renovation, the downtown Spokane library has become much more than a place to check out books. ERICK DOXEY PHOTO

Limiting Liberty

A graphic novel spurs Liberty Lake politicians to strip some authority from its library board

BY SUMMER SANDSTROM

Arecent amendment proposed by the Liberty Lake City Council would give its members the power to approve or repeal decisions made by the Liberty Lake Municipal Library Board of Trustees, which sets policy and makes funding choices for the one-branch system.

The amendment comes on the heels of the board’s decision in May 2022 to deny a citizen request to remove the book Gender Queer: A Memoir by Maia Kobabe from the shelves. The City Council voted to uphold that decision in one of their following meetings.

Gender Queer, a graphic novel written for adults, touches on topics such as gender identity and sexuality and is banned in libraries and schools across the country for its including sexually explicit content that is aimed at a mature audience.

The book, however, won awards from the American Library Association, such as the Alex Award, which is given to books geared towards adults that also appeals to young adult readers. Even then, Gender Queer is not kept in Liberty Lake library’s young adult or children’s aisles, but rather in their adult section. Still, community members wanted it removed from the library entirely.

Since the decision in May, four council members — Wendy Van Orman, Chris Cargill, Jed Spencer and Phil Folyer — proposed an amendment to city law in January that would limit the library board’s authority.

“The amendment basically says that the powers and duties of the Library Board of Trustees, as they relate to adoption of bylaws, rules and regulations, are subject to the city council’s approval,” says Liberty Lake’s City Administrator Mark McAvoy.

Many libraries in the Spokane area are part of library districts, which separates them from municipal and county governments and provides them with more autonomy. As the City Council funds Liberty Lake’s libraries, it can give itself jurisdiction over decisions made by the board.

In Idaho, just a few miles east of Liberty Lake, libraries have been facing their own set of obstacles in maintaining their authority over their book collections.

This restriction of library authority in Liberty Lake coincides with an Idaho bill that, if enacted, would allow citizens to sue libraries and schools for having certain literature available to minors.

The bill, House Bill 139, is known as the Children’s School and Library Protection Act and would prevent Idaho’s schools and libraries from promoting or making materials deemed as being harmful to minors available to them in any way.

The bill defines material as being harmful to minors if it includes “any description or representation, in whatever form, of nudity, sexual conduct, sexual excitement, or sado-masochistic abuse.”

Under the law, libraries and schools would be at risk of being sued for $10,000 by parents or guardians for making those materials available to children.

The bill passed out of the House Affairs Committee on Feb. 13. The Liberty Lake City Council will consider its library amendment beginning this week, and could approve or reject it as early as next week. n

summers@inlander.com

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Failing NIC

Despite assurances, NIC board actions threaten its accreditation. Plus, Washington lawmakers consider fighting hunger; and the emptying of Camp Hope.

BY INLANDER STAFF

Since 2020, North Idaho College has been a fraying rope in the tugof-war between North Idaho’s powerful right-wing political machine and the slightly more moderate establishment. The right-wing bloc of board members, campaigning with the position that the college wasn’t really in danger of losing accreditation, narrowly took control of the college’s board in November and quickly yanked the rope back in their direction, booting the college’s president and installing their own interim president. But earlier this month, the organization that actually decides whether NIC keeps its accreditation — the Northwest Commission on Colleges and Universities — sent out a warning to the board that its actions put the college in “jeopardy.” Translated: If NIC wasn’t in danger before of losing accreditation due to the board of trustee’s shenanigans, it sure as hell is now Coeur d’Alene Press has highlighted the chaos that has surrounded the college, including multiple lawsuits and an exodus of staff. The college has until March 31 to prove that its accreditation shouldn’t be terminated.

(DANIEL WALTERS)

FOOD BANK REFILL

Federal food assistance funding was expanded during the pandemic, but now money from the Supplemental Nutrition Assistance Program is set to expire in March. Food banks have already been struggling to keep up

with demand, which grew by more than 100 percent last year, according to testimony given to Washington lawmakers. But if House Bill 1784 passes, it would immediately appropriate $28 million to the state’s general fund for food assistance That includes $20 million for the state Department of Agriculture to give out as grants to hunger relief organizations; $2 million for the Fruit and Vegetables Incentive Program, which helps low-income families buy fresh produce; and $6 million for Area Agencies on Aging, to help feed seniors who could be most impacted by the loss of the pandemic-funded food assistance. According to experts who spoke in favor of the bill, some people receiving $200 a month from the federal pandemic assistance could soon see that drop to just $15 per month. (SAMANTHA

WOHLFEIL)

BREAKING CAMP

Camp Hope, the East Central homeless encampment, had an estimated population of more than 600 people at its peak this summer, and a formal headcount of 467 in the fall. Today, the headcount stands at 108 people, meaning that roughly 334 people have left Camp Hope since September. But where did they go? As of Feb. 13, 62 people from the camp had moved to supportive housing at the Catholic Charities Catalyst Project. Things are less clear when it comes to the other 272 people who left. Empire Health Foundation President Zeke Smith says his organization is still working to pin down specific numbers. Some of the campers — more than 62, Smith says — landed in other housing or shelter options. Some are still homeless. Others have disappeared. “We don’t really know where they are,” Smith says, adding that he expects firmer numbers to be available in the future. According to Smith, the hundred or so people remaining at Camp Hope have acute needs that make housing and shelter especially difficult. (NATE SANFORD)

Get the latest on Inlander.com

Igniting Imaginations

Spark Central reenvisions its annual Salon fundraiser to involve everyone, from local artists to bookworms

BY CHEY SCOTT

For weeks, a telephone booth-sized contraption loomed in the middle of artist Tracy Poindexter-Canton’s Spokane home.

Physically, it’s the biggest piece of art she’s ever taken on. At a table nearby, cans of paint, scraps of blue, lavender and coral paper, plus various other found objects from pinwheels to plastic cups have been collected, soon to be attached to the 7-foot-tall wood structure. Next to this assortment is a sketch of Poindexter-Canton’s vision for a colorful, texture-filled ode to imagination, an infinite portal unlocked by reading.

Her colorful assemblage’s purpose? A popup community lending library, created to raise funds for the creative literacy nonprofit Spark Central.

“I love the challenge, that’s why I do mixed media,” Poindexter-Canton says, now that her Little Free Library, as the structures are known, is complete and ready for its public debut this Friday during a fundraising kickoff at Auntie’s Bookstore.

Little Free Libraries are community book exchanges with 24/7 access and that encourage anyone to “take a book, leave a book.” Often built and maintained by private individuals in neighborhoods, but also in public spaces, Little Libraries mirror Spark’s focus to increase literacy and spur creativity.

“I love using unconventional materials and trying to problem solve, like okay, how can I make this work?” Poindexter-Canton continues. “I am not a muralist by any means — I’ve done some fairly large-scale mixed media pieces, but not to this magnitude. I hope when people see it, they’re like ‘Oh, that’s cool,’ or ‘What is that she put on there?’”

Poindexter-Canton’s Little Library is among three such structures being sold to support Spark, a 9-year-old nonprofit based in Kendall Yards that offers free and low-cost programming, largely geared toward kids in the West Central neighborhood. The nonprofit’s mission is to provide anyone, regardless

of their economic background, access to its technology-centric and creative programming.

Poindexter-Canton’s library has already been purchased via a $10,000 donation from the Avista Foundation and is set to be installed at the Carl Maxey Center in the East Central neighborhood. Two others individually embellished by fellow artists Vanessa Swenson and Reinaldo Gil Zambrano are to be auctioned off at Spark’s ticketed Salon fundraiser on April 29 at the Central Library.

“The story behind my Little Library is that my grandmother had a bunch of grandkids, but one way that she made me feel special… is that she would keep a box for me under the chair in her broom closet of little knickknacks and materials,” Poindexter-Canton says. “So later on, that totally fostered my inspiration to be a mixed-media artist.”

Swenson’s art, meanwhile, is influenced by native plants and trees, with a softer, natural color palette and more abstract brushstrokes and shapes. Mirroring his work as a block printer, Zambrano’s Little Library was created by carving and painting the structure’s wood surface using relief printmaking techniques.

Leading up to the Salon (which is nearly sold out), anyone in the community can pitch in while learning more about Spark’s mission. For the Little Library’s unveiling, the trio of artists are joined in presentations by Spokane writers Jess Walter — also one of Spark’s cofounders — Shawn Vestal and Laura Read.

Planning for the 2023 Spark Salon has been underway for the better part of the past year as Spark’s team took on numerous challenges, like figuring out how to build the libraries themselves.

“This project is great as part of our Salon, but at the same time this also needs to be celebrated just for the immensity as an art undertaking,” says Margaret Starry, Spark’s donor and event coordinator.

...continued on page 18

Vanessa Swenson’s Little Library benefiting Spark Central is nature-themed.

Members Rodriguez family, Bella P. & Kerry O.

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CULTURE | ARTS

“IGNITING IMAGINATIONS,” CONTINUED...

Starry also notes that one of her main goals was to make Spark’s fundraiser this year widely accessible to community members from all backgrounds, regardless of their ability to donate. Those who can’t afford to give are warmly welcomed to view and interact with the artist-created Little Libraries and, hopefully, find out more about how Spark could open doors for their future.

“This is the start of how to break down, weirdly enough, a process that promotes accessibility in the community but in the past has been inaccessible,” Starry says.

At the non-ticketed kickoff guests can also help buy books from Auntie’s to fill the libraries, with 10 percent of those proceeds going back to Spark. Additionally, Auntie’s is donating $650 toward books for each library.

Leading up to Spark’s big fundraising in April, the three Little Libraries are going “on tour” around Spokane to generate even more community exposure. While the structures are ultimately being auctioned off, a stipulation for winning bidders is that each library must be installed in a publicly accessible area for at least five years, Starry says.

Last spring, Starry and Swenson, who also served as the project’s artist consultant, began brainstorming how to build each library from scratch. The structures needed to be somewhat mobile for transport, have plenty of surface area to feature art, and sturdy enough for long-term use. Fortunately, Swenson’s husband, Michael Townshend, was able to lend his carpentry skills to design and build all three.

“This is my first real experience of, like, this was just a little idea in our heads, to see it grow as we all had to figure out unexpected surprises,” Swenson says. “It’s felt really special that we brought something so cool into existence.”

Unlike a typical Little Library placed atop a fence post with its contents largely protected from the elements, Spark’s creations were designed to be displayed indoors, in part to protect the artists’ work. Two large, hinged panels open up to support a rectangular box that serves as book shelving, and with a slanted roof overhead giving the retro phone-booth vibe Poindexter-Canton mentions. The libraries’ construction and art creation was funded by a Spokane Arts Grant Award.

“To make the project even more complex, we ran a youth storytelling workshop at the end of December based on the artist statements that were provided,” Starry says. “So the kids telling their stories, we recorded, and we’re going to have a QR code on [each] library” so people can also listen to those stories.

“Everything is meant to feel very tangible with this project,” she says. “It’s all meant to feel incredibly community-oriented. Like everyone is a part of this.” n

Little Libraries, Big Stories Kickoff Event • Fri, Feb. 24 at 6:30 pm • Free

All ages • Auntie’s Bookstore • 402 W. Main Ave. • Find more events at spark-central.org

FROM LEFT: Little Libraries by Reinaldo Gil Zambrano, Vanessa Swenson and Tracy Poindexter-Canton CLARIN J PHOTOS

THE BUZZ BIN

‘I CAN’T SING LIKE FATS DOMINO’

Rock ’n’ roll was stolen from Black musicians. Elvis Presley was well aware of his debt.

BY JOHN HAGNEY

Rock ’n’ roll is the progeny of sin and salvation. In the biopic Elvis — which is up for eight Oscars next month — the rock ’n’ roll icon is beguiled by “devil” blues, enraptured by gospel music, vilified as a sinner and venerated as a saint. His music gestated in sweltering Pentecostal tent revivals in his hometown of Tupelo, Mississippi.

Carl Perkins, Jerry Lee Lewis and Johnny Cash — all Memphis-based Sun Records artists like Elvis — were also raised Pentecostal. Elvis’ mother was a fan of preacher Brother Claude Ely. He composed and performed gospel songs such as “Ain’t No Grave Gonna Hold My Body Down,” the last song Cash ever recorded. From his pulpit, Ely would gyrate as if exercising demons from holy roller audiences.

Another gospel influence on the would-be Hound Dog was Sister Rosetta Tharpe, the Godmother of Rock ’n’ Roll. Tharpe was a recording artist fronting a choir at the same Chicago church where Emmett Till’s funeral was held. She was Cash’s favorite singer. Elvis revered Tharpe’s picking on her Les Paul guitar. She toured Europe with Muddy Waters in 1964, and Eric Clapton, Jeff Beck and Keith Richards claimed they were at her legendary “Didn’t It Rain?” performance at a Manchester train station. (It’s on YouTube. Check it out.)

The Presleys lived in a two-room shotgun shack cheek-to-jowl with Black sharecroppers. Hardship haunted the family. Elvis’ twin was stillborn, and his father did time at the notorious Parchman Farm, aka Mississippi State Penitentiary. Music was Elvis’ solace. Tupelo was down the road from Clarksdale — the “Birthplace of the Blues” — home to blues legends B.B. King, Son House, Muddy Waters and Bessie Smith. King was even recording at Sun when Elvis cut his first song there in 1953.

It’s no secret that Elvis covered blues songs from juke joint and Chitlin’ Circuit artists. Some of these were Big Mama Thorton’s “Hound Dog,” Fats Domino’s “Ain’t That a Shame,” Big Joe Turner’s “Shake, Rattle, and Roll,” Arthur “Big Boy” Crudup’s “That’s Alright,” and Otis Blackwell’s “Don’t Be Cruel” and “All Shook Up.”

At the time, White musicians profited from this “race music” without crediting Black songwriters, who often received scant if any royalties from this theft. Thorton got $500 for “Hound Dog,” the song that branded Elvis as Elvis. White bands like the Rolling Stones commodified blues without acknowledging Black composers.

“If I could find a White man who had the Negro sound, I could make a million dollars,” said Sun’s Sam Phillips before “discovering” Elvis. Instead, Elvis’ P.T. Barnum, “Colonel” Tom Parker, would make millions from his exploitation of Presley.

As blues guitarist Big Bill Broonzy said, “Rock and Roll was stolen from the Blues.” Broonzy, who Clapton, John Lennon and Paul McCartney regarded as an inspiration, languished in the last decade of life as an indigent janitor.

Elvis knew it. “The colored folks been singing and playing it just like I’m doing. I got it from them,” he said in a 1957 Jet magazine interview. “People seem to think I started this business. But rock ’n’ roll was here a long time before I came along. Nobody can sing that kind of music like colored people. I can’t sing like Fats Domino.”

When Elvis met the closeted, gender-fluid Little Richard in 1956, and they recorded together at Sun, Elvis emulated some of Little Richard’s mojo. Elvis’ pelvis wouldn’t exist without Richard.

Elvis did not birth rock ’n’ roll. There was Bo Diddley and Chuck Berry. Elvis was not the only White artist to popularize the genre with White audiences. There were also Buddy Holly and Bill Haley. Unlike these other four “founders” of rock ’n’ roll, Elvis was an uber-celebrity, one manufactured and crushed by the star-making machinery. Like Marilyn Monroe, the untenable dissonance between Elvis’ public persona and his private pathos are American tragedies.

“The image is one thing and the human being is another,” Elvis lamented in 1972. “It’s hard to live up to the image.” n

NOSTALGIA REIMAGINED

The revamping of Riverfront Park’s historic LOOFF CARROUSEL continued recently with the debut of a new ring toss system, complete with motion-sensor lights and a bell that goes off when you hit the target’s center. The system, designed and donated by staff of the Spokane software development firm IntelliTect, debuted last month. It was created to improve the experience of riders’ with good aim, and to make it more fun for first-time riders alike. IntelliTect’s engineers wanted to recreate fond childhood memories of seeing lights flash and hearing celebratory sounds when successfully tossing the rings on target so that future generations could enjoy the experience in a new and enhanced way. Learn more at riverfrontspokane.org (SUMMER SANDSTROM)

PUNKS PUT ON ICE

Perhaps the only thing funnier than the Seattle Kraken inexplicably asking WHO IS SHE? to be their in-house band for three games in January is the group basically getting fired after the first night. The silly Seattle pop punk supergroup consisting of Robin Edwards (aka Lisa Prank), Bree McKenna (Tacocat) and Julia Shaprio (Chastity Belt) don’t exactly scream JOCK JAMS!, but they apparently ran afoul of Climate Pledge Arena management and got the boot for daring to sing that Jeff Bezos is a “jerk” as part of “My My Orca Card,” the band’s localized rework of the LeTigre’s “My My Metrocard.” Extremely punk rock. Last week, Who Is She? went ahead and recorded “My My Orca Card” as a single and has an album slated for later this year. If thin-skinned billionaires don’t want you to hear it, you know it’s good. (SETH SOMMERFELD)

THIS WEEK’S PLAYLIST

Noteworthy new music arriving in stores and online on Feb. 24.

GORILLAZ, CRACKER ISLAND. On its eighth album, the world’s premiere cartoon band enlists a very real list of star guest performers ranging from Stevie Nicks to Bad Bunny to Beck.

MODEL/ACTRIZ, DOGSBODY. The Brooklyn band releases its debut LP, one full of edgy and unnerving art punk noise.

DEATH VALLEY GIRLS, ISLANDS IN THE SKY. The LA psych-garage rock outfit takes a spacey trip filled with self-discovery and infectious riffs. (SETH SOMMERFELD)

Austin Butler as Elvis Presley and Alton Mason as Little Richard in Elvis

Shorts & Giggles

The Spokane Comedy Film Festival aims to tickle funny bones and inspire comedians to make the big-screen leap

BY MADISON PEARSON

For Josiah Carlson, the founder of the Spokane Comedy Film Festival, it’s always about more than the laughs. After a successful inaugural year in 2022 and with the event’s second showing happening this weekend, Carlson is already looking forward to the years to come. We recently caught up with him to discuss the festival’s second year, memorable moments and what the future holds for the nowannual event. (Responses have been edited for length and clarity.)

INLANDER: How did the idea for a comedy film festival come about?

CARLSON: I come from a background in animation and video production. When I was a kid I made animated comedy shorts. I really loved comedy and making people laugh, so I started messing around by creating those funny little videos. When I started doing stand-up comedy, I was surprised that there weren’t many people getting together and filming skits and whatnot among the stand-up community in Spokane. It seemed like a perfect opportunity to create a yearly event for people to do exactly that.

How did the festival’s inaugural year go?

What was the general reception?

Very well! The capacity of our venue [the Garland Theater] was approximately 450, and we ended up with a head count of 280, which was a huge relief. As for the reception of it, we heard nothing but good things from audience members and participants. By the end of last year’s event, there was no question as to whether or not we’d be back for year two.

What makes this year different from last year’s event?

Well, for starters, we’ve gotten even more submissions than we received last year. I think because everything happened

so quickly last year, a lot of comedians ended up submitting work that they had “on the shelf.” This year we had more people creating things specifically for the festival, which is great to see.

How many submissions did you receive this year in comparison to last?

Oh, this year I would say we got a bit north of 40 films submitted to us, whereas last year we probably had around 30. I saw a ton of new names but also recognized some return submissions. It was nice to see that uptick in submissions, it shows me that the community is growing.

Most memorable submission yet?

I would have to say our winner from last year — a claymation film by Ron Ford. My jaw dropped when I got it in, you can tell that so much work went into it. It’s absolutely the one to beat.

What are you most excited about seeing at this year’s festival?

I’m excited to actually sit in the audience and watch the films along with everyone else. It’s fascinating to see what hits and what doesn’t when it comes to comedy. Everyone has different tastes, so it’s fun to see what the audience’s reactions will be like from film to film. I’m also excited to see some specific shorts this year that were created in the new [Central] Library’s media studios because that sharing of resources really puts an emphasis on how the community comes together to help each other out.

Describe the Comedy Film Festival in one short phrase.

A flavor-blast of Spokane. That’s exactly what it feels like. Spokane has its own vibe and its own specific energy. I believe that this film festival emphasizes that extremely well.

What does the future of the festival look like?

I’ll give you a tease of next year: It’s gonna be our third year, and since I’m a total dork, every ticket is going to come with 3-D glasses. Like the shitty, old-school red and blue ones. We’re gonna incorporate those into the screenings for sure. Like, “Glasses on! Now glasses off!” It should be hilarious. Oh, and next year, I want to have trophies made of a bronze stool with a whoopie cushion on top for the participants. A little something to pose with.

What do you hope the festival accomplishes in the long run?

The goal is to increase the total number of comedy projects generated locally. Anyone can pull out their phone and record a funny video, but I strive to give people a reason to create something that they’re proud of and share it with the rest of the community. n

Spokane Comedy Film Fest founder Josiah Carlson. ERICK DOXEY PHOTO

FIND YOUR NEW FAVORITE

Presented

Wild Argentine red shrimp from 315 Cuisine

A FLAVOR-FILLED CELEBRATION

The tastiest days of the year are back!

Isn’t it wild to think that the very first Inlander Restaurant Week happened a full decade ago?

While last year’s event was the 10th (considering there was an event in year one), what hasn’t changed since then is how flavorful and fun this 10-day culinary celebration continues to be for our region’s residents and guests alike.

This year, Restaurant Week welcomes back dozens of local favorites and culinary mainstays, along with several returning past participants, plus many exciting new spots that have debuted since last year.

The choices for diners are as diverse as ever, too. Explore culinary traditions from around the globe, or settle in for a delightful fine dining treat. Breweries showcase their craft alongside excellent pub fare, and the area’s many chef-owned and operated restaurants are ready to wow you with their camera-ready plating and creative preparations.

As our team was preparing this year’s event guide, and during an afternoon photoshoot at the Inlander offices,

we were truly delighted by the artful presentation of so many dishes showcased on this year’s menus. You may have seen some previews on social media, but just trust us when we say that restaurants’ teams pulled out all the stops for 2023. It can be difficult to visualize a dish based on menu descriptions alone, so please take some time to enjoy the mouthwatering photos of each dish as you plan where you’ll dine this year.

As you do, make sure to get reservations at your musttry spots if you can; all venues that accept them are clearly marked on their menu. And don’t forget to thank your server during one of the busier times of the year. You can also again make a donation to Restaurant Week’s charity partner, Big Table, which supports our local hospitality professionals, who are crucial to the region’s culinary excellence during times of need. 

START ON PAGE 24

Caribbean shrimp from Downriver Grill

RECIPE FOR SUCCESS

GETTING IN

You aren’t the only one who loves to eat and appreciates a good deal. So here are some pro-tips for making the most of Inlander Restaurant Week. First, make your reservations early. Grab your phone and get going. Do not wait. Some high demand restaurants don’t take reservations. In that case, you may have an easier time getting in midweek. So take a little Tuesday night vacation from your kitchen. First seatings (think early bird special) may also be less busy. Some restaurants are also offering their three-course menus at lunch. Hours and reservation information can be found on all of the menus in this guide. Our final tip — a free meal tastes even better. Follow Inlander Restaurant Week on Instagram and Facebook, and you could win dinner for two on us.

GIVING BACK

When you go out to eat during Inlander Restaurant Week, you’ll see a QR code on the back of each menu. Scan it, and make a donation to Big Table. Many workers in the restaurant industry are struggling to make ends meet. In fact, 43 percent of those workers fall below the survival income line set by economists. Big Table provides care for workers in crisis, assisting with everything from medical and dental care, to mental health counseling and addiction treatment to something as simple as helping to fix a car (work readiness), so a dishwasher can consistently make it to work.

WRITE RECEIPT NOTES.

With your tip, write a personalized thank you on the restaurant copy of the receipt using your server’s name. Not only will they see it, but their manager will see it too when the receipts are reconciled.

GET INVOLVED.

Visit big-table.com/restaurant-week to learn more or give a gift of hope to restaurant workers in crisis. 

GET READY. Browse each restaurant’s three-course menu and figure out what sounds good to you. All of the menus can be found in this guide.

GET SET. Check the menu to see if the restaurant you’ve chosen takes reservations. If they do, make one. If not, all you have to do is show up.

GO! When you are seated, each restaurant will give you a Restaurant Week menu. You’ll have three options per course to choose from. And don’t forget to check out the Drink Local specials.

You can also search for restaurants by price, neighborhood, and cuisine on InlanderRestaurantWeek.com

FIXED PRICE. The menus are fixed price, which means you know the price ahead of time. Each restaurant’s three-course menu is $25, $35 or $45.

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

REPEAT STEPS 1-4. Until this year’s Restaurant Week ends March 4.

BE SOCIAL. Share your dining experience on social media. Use the hashtag #InlanderRestaurantWeek #InlanderRW

UPGRADE. Some restaurants may offer add-ons or upgrades on their menu for a clearly marked price.

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

MAKING SENSE OF THE MENUS

GF/GFA/V/V+

So you are a vegan. Or your partner is gluten-free. 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.

RESERVATIONS

Not all restaurants take reservations, but if they do, you’ll see

“reservations recommended” in red at the bottom of the restaurant’s menu. It’s conveniently located right above the restaurant’s phone number. If they take reservations, book your table now. Some high-demand restaurants will book up before Restaurant Week even begins. If you don’t see reservations recommended, then assume this restaurant is first come, first served.

HOURS

While we intended Inlander Restaurant Week to be primarily

a dinner event, some restaurants are offering their menus at lunch, too. You can see when their three-course menu is being served on each restaurant’s menu in this guide.

DRINK LOCAL

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! 

BIG TABLES, BIGGER HEARTS

INLANDER RESTAURANT WEEK ONCE AGAIN PARTNERS WITH BIG TABLE TO SUPPORT LOCAL HOSPITALITY WORKERS

For those who work in the restaurant industry, the past few years have been more difficult than ever. The light at the end of the tunnel seemingly slips out of reach with labor and ingredient sourcing challenges still plaguing the industry day after day.

With Inlander Restaurant Week sending hungry guests out to local dining locations en masse, it’s important for those who make their living by working in the restaurant industry to know that someone has their back during the annual event, but also every single time they clock in. Local nonprofit Big Table, which has care teams in Spokane, the Palouse, Nashville, San Diego and Colorado Springs (coming spring 2023), is there to act as a safety net and trusted lifeline year-round for industry workers.

Throughout the 10-day event, Restaurant Week diners can show their support by making a monetary donation to Big Table via their website, or by giving their server an “unexpected $20 bill” in small printed envelopes (request at big-table.com), a practice started by Big Table to surprise wait staff, bussers and cooks with a financial gift honoring them for all they do.

The practice of Unexpected 20s just begins to scratch the surface of the impact that Big Table has had on local industry workers.

Christopher Copenhaver has worked in various area restaurants for over two decades now, but has been working in the kitchen at The Flying Goat for the last two years.

“I was recently hit with some pretty bad, painful news in a short amount of time,” Copenhaver says.

“And then my car completely died on me.” Copenhaver depended on this car to get to his job daily. He knew he needed help, so he reached out to Big Table and was connected with a care coordinator named Danny who got Copenhaver’s car into a repair shop.

Fellow coworkers caught wind of Copehaver’s unfortunate situation and created a group chat where they began pooling funds to buy him a new vehicle.

“They came up a bit short,” says Jonathan Sweatt, owner of The Flying Goat. “Adam Shove, our executive chef, came to me and I reached out to Big Table to see if they could help cover the remaining costs.”

As the owner of multiple area restaurants including Downriver Grill, Republic Pi and Uprise

Brewing, Sweatt has worked with Big Table for several years, first as a restaurant worker and then as a restaurant proprietor. Sweatt says that the nonprofit has provided everything from hotel rooms for unhoused workers to drug rehabilitation program costs, and even supplied a simple pair of shoes to an employee who couldn’t afford to buy them on their own.

“Chris is a remarkable human being,” Sweatt says. “He enjoys coming to work every day, and he makes sure that everyone has a great time. He’s been an incredible asset to our team from the first day that he walked in the door.”

Between the help from his “Flying Goat family” and Big Table, Copenhaver was able to get a reliable truck that he now uses to commute to and from work.

Beyond providing the funds for the truck, Big Table also paid for Copenhaver to attend counseling. For people who work in the restaurant industry, access to mental health care is extremely important, Copenhaver says. It was essential to his well-being and his wanting to continue working at the time.

“Knowing that there’s an organization like Big Table locally means the world to us who work in the industry,” Copenhaver says. “I have too many nice things to say about them and can’t thank them enough for what they’ve done for me.” 

Big Table serves up hope.

EDIBLE EXPLORATION

Whether your idea of “adventurous” eats is anything besides a burger or you’re a veritable ’venture hound who loves to travel the culinary map when it comes to food, we can send you in the right direction.

Tea is a common enough drink but that’s not the only purpose for tea leaves. D’BALI ASIAN BISTRO uses preserved tea leaves to make laphet thoke, or Burmese tea leaf salad with Mama J’s special sauce, sesame and peanuts.

To many diners, nuts are a garnish or prominent feature in breakfast cereal or desserts. They abound in Spanish cooking, however, adding crunch and nuttiness, of course, but also creaminess when pureed. Try the sopa de almendras at DE ESPAÑA, with plenty of garlic and spice and served warm.

Goji berries are considered a superfood native to places like China and Tibet, but they don’t appear on many Western menus, especially in desserts. FEAST

WORLD KITCHEN chef Michelle Ho is making a traditional Chinese jelly with the beautiful red berries, topping it with sliced fruit for this unique third course option.

Some dishes sound very different than they actually are, including steak tartare, which is actually finely diced raw meat with nary a drop of tartar sauce in sight. FRANÇAISE uses gorgeously tender filet mi-

SUGAR RUSH

CONSIDER THESE SWEET GEMS TO FINISH OFF YOUR CULINARY TOUR

Is it weird to choose where you’re eating this Restaurant Week based solely on the dessert choices? Definitely not! Since some of us don’t often order something sweet due to feeling too stuffed after drinks, apps and entrees, Restaurant Week may be one of few times a sweet finale is included. So choose wisely, and consider the following suggestions.

One of the most visually stunning dishes among this year’s dessert courses is SAFARI ROOM FRESH GRILL & BAR’s strawberry fig entremet — fittingly described as “whimsical” — with its ombre pink and red triangles of encased mousse under a fluffy “cloud” of cotton candy. HERITAGE BAR & KITCHEN also embraces nostalgic whimsy with its Pop-Tart pancakes, topped with maple syrup and strawberries.

We were also struck by the sheer size of the slice of jaffa cake from OUTSIDER, a Genoise sponge cake with orange and chocolate (we don’t blame anyone for not sharing).

Huckleberry-themed desserts also abound this year, among them a classic huckleberry ice cream sundae at CEDARS in Coeur d’Alene, plus with DRY FLY DISTILLING’s smoked chocolate brownie topped with a Triticale whiskey huckleberry sauce. Mmmm…. TABLE 13 has a huckleberry river cake of cream cheese mousse, lemon sponge, white chocolate and a huckleberry Chambourd sauce.

For more sweets with an old fashioned inspiration, HOGWASH WHISKEY DEN has a beer bread pudding; meanwhile, PURGATORY CRAFT BEER & WHISKEY BAR has a strawberry pound cake to rival your grandma’s. At SWEET LOU’S in Post Falls, the chocolate chip cookie skillet, baked fresh to order, is a simple classic, topped with Tillamook vanilla bean ice cream that immediately melts into the creamy, gooey treat.

gnon dressed in a Dijon-shallot sauce and topped by a (raw) egg yolk for this gluten-free first course option.

LATAH BISTRO marries the unique taste and texture of octopus with creamy cannellini beans in its take on a classic Italian dish. House-made salsa verde and Mama Lil’s peppers add crunch and brightness to balance the earthy, peppery arugula in this gluten-free, vegetarian first course option.

Cod is a fairly benign white fish that takes on a unique flavor when preserved through salting. That and the way it’s incorporated into emulsified potatoes makes RUINS’ brandade an interesting dish for your Restaurant Week culinary journey.

Calling them cuisses de grenouille sounds fancy, but VIEUX CARRE has gone the humorous route with its first course option, Frog Legs Hopalong Cassidy. Delicately flavored frog meat, a French delicacy, is made even more tender through the process of confit or very slow cooking over low heat with added crisp from frying. 

There’s nothing weird about enjoying ice cream in winter, so don’t sleep on graham cracker gelato at INLAND PACIFIC KITCHEN, nor a trio of flavors — cherry, stracciatella and whiskey cream — from the local Gelato by the Lake served at VICINO PIZZA

Finally, chocolate lovers can rejoice over many decadent options, including the CENTENNIAL RESTAURANT’s coffee cup tiramisu, which is served in an edible chocolate coffee cup. Whoa. And at 1898 PUBLIC HOUSE, relish in the best of both worlds via its chocolate peanut butter cake, topped with Reese’s cups and a chocolate drizzle. 

TRY THESE RESTAURANT WEEK DISHES FROM ALL OVER THE GLOBAL MAP

Manchego-Piquillo pepper stuffed pork from de España

Strawberry fig entremet from Safari Room

PLANT-BASED PLATES

RESTAURANT WEEK OFFERS A GROWING LIST OF VEGETARIAN AND VEGAN DISHES DESIGNED FOR ALL

You don’t have to self-report as vegan or vegetarian to appreciate the increasing variety of plant-based dishes at our region’s restaurants. Here are a few we’ve tried or hope to.

Vegetables are typically served on the side with an order of wings, but at RÜT BAR & KITCHEN, they’re the star of this first course option. Cauliflower, specifically, gets transformed into crunchy wings with your choice of buffalo or Thai dipping sauce. And if that doesn’t appeal, try any of the eight other Restaurant Week options at this totally vegan South Hill spot.

Some restaurants twist themselves into knots to disguise veggies as meat but HONEY SOCIAL CLUB & EATERY does the opposite, heightening the inherently savory potential of mushrooms for its vegetarian meatless meatloaf. The texture is spot-on for this choice of entrée with a side of sweet potato hash and tangy topping of barbecue sauce made from Laughing Dog Brewery beer.

Deconstructed dishes can be a lot of fun, with all the best parts of a dish served in an unconventional way. NORTH HILL ON GARLAND’s deconstructed jalapeño popper is more of an open-top pie featur-

ing a baked pastry shell filled with whipped cream cheese topped with fire-roasted jalapeños. A drizzle of huckleberry reduction adds an ideal sweetness to this vegetarian first course option.

If you think life would be less creamy without real dairy, you have to try IRON GOAT BREWING’s fettuccine Alfredo entrée option. This vegan dish subs cashew and butternut squash for the cheese in the sauce and adds fried butternut squash ribbons and roasted garlic pepitas for texture.

The classic Napoleon can be a short-stack dessert of puff pastry layered with cream filling, but the definition has grown to include layers of savory items, too. OSPREY RESTAURANT & BAR is offering its vegetarian and gluten-free version as an entrée with roasted portobello, yellow squash, zucchini, onion, eggplant and tomato plus plenty of gooey melted mozzarella cheese.

Llapingachos are potato pancakes like you’ve never tasted before. Coeur d’Alene’s 315 CUISINE serves this crunchy vegetarian and gluten-free first course option with a Salvadoran cabbage-based relish called curtido, a zesty chimichurri aioli and tangy cotija cheese. 

LOCAL LIBATIONS

THE DRINK LOCAL CAMPAIGN CELEBRATES AN IMPORTANT SLICE OF THE REGION’S HOSPITALITY SECTOR

While the central focus of Restaurant Week is on the regionwide culinary community’s ever-evolving creativity, a meal would not be complete without a glass of something. So on each of the 100-plus menus, diners will once again see a trio of suggested Drink Local pairings. While priced separately from the three-course menus, the goal is to make it easy for diners to support a local purveyor, who are often a huge draw to our region for visitors from near and afar.

“We are the Inland Empire,” says No-Li Brewhouse’s Jack Bryant, who serves as the family-owned company’s marketing head. “That means we actively promote our area to bring in tourists and dollars that support our world-class culinary scene, craft beverage community, and locally owned restaurants and pubs.”

Among the many, many creative libations on offer, one obvious trend stands out: Old fashioneds are everywhere, and lots go far beyond the classic combination of whiskey, bitters and simple syrup. Consider MOSSUTO’S ITALIAN and BLACK PEARL CASINO, for example, which are both serving smoked old fashioneds, and both showcasing Dry Fly Distilling’s whiskey.

Locally made spirits are also on the menu at KISMET in Hillyard, which showcases the newcomer Ballistic Distillery’s Luxe Vodka in its spicy lemonade, with a touch of muddled peppers to bring the heat. Adding a little extra oomph to its take on the classic Negroni, LEGENDS OF FIRE at Northern Quest offers for its first course — mixing things up more, its second is a cigar, and third is an entree — a coffee-infused version that also features Dry Fly’s gin.

Restaurant Week is all about choices, and that’s what you get at POST STREET ALE HOUSE, where you can order a tasting paddle featuring three different local beers of your choice from their extensive list of local drafts, including No-Li’s Cascade Fog, which took home six international beer medals in 2022.

Drinking local doesn’t require the libation to be boozy, and while this hibiscus margarita at SCRATCH is, it also features Revival Tea Company’s hibiscus tea alongside agave, sour mix and candied blood orange.

At the quirky, cozy GILDED UNICORN in downtown Spokane, one of diners’ third course choices is the Unicorn dessert martini, a decadent concoction of huckleberry cream, blueberry, chocolate liquor, whipped cream and sprinkles. Yum.

Drinks that look as exciting as they taste are on many menus, but don’t miss the Talking Monkey at LITTLE NOODLE and ITTY-BITTY BUDDHA BAR in the Garland District. It features cold brew made just down the street at Pitotti Coffee with rum liquor, spiced rum, banana liqueur, condensed milk and is finished with a smoking cinnamon stick. You’ll want to share photos on the ’Gram for sure. 

Cauliflower wings from Rüt Bar & Kitchen

A tasting paddle from Post Street Ale House

UNDERWATER EATS

SEE THE SEAFOOD OPTIONS ON THIS YEAR’S MENUS

The abundance of our underwater environment is available from many Restaurant Week participants, from freshwater and ocean fish to shellfish and crustaceans.

The marinated black bass is the star of BABA’s Mediterranean-inspired fish shish kabob, but only because there are so many supporting roles in the accompaniments like the fruit-forward amba sauce and peppery relish called schug.

BEVERLY’S seafood paella is a golden-tinted bed of saffron rice studded with shrimp, scallops, mussels and chorizo sausage. Ladle on the ruddy-colored rouille sauce for a little extra kick in this classic Spanish dish.

Cornmeal, crackers and even flour are fine for your everyday fish breading, but CHAPS is all about that little something extra. Their freshwater trout is coated in a crunchy pecan mixture

and served with a savory brandy sauce.

Lobster is still a treat and can be just the right something special to set off other flavors, like pasta and cheese. Try COLLECTIVE KITCHEN’s four-cheese mac and cheese with chunks of delicate lobster meat.

Each year FEAST WORLD KITCHEN participates in Restaurant Week, we marvel at the wide range of cuisines and incredible flavors its continuously changing roster of chefs offer. This year, chefs Cinthia Holman and Nathalia Bueno Jones are making moqueca de peixe, a traditional Brazilian fish and shrimp stew with coconut-based broth.

Quite a few of this year’s menus include ceviche, which can be fish or other seafood that takes on the texture of having been cooked when immersed in lime, lemon or some other acidic liquid. KISMET’s version uses meaty albacore

tuna cured in guajillo pepper and orange, with an herbaceous green mojo sauce and served on a crunchy tostada.

Black cuttlefish ink is that distinct flavor you can see but not quite pinpoint in ITALIAN risotto dish. The unusual dish dips deep into the ocean to include green shell mussels, shrimp and calamari, too.

If SPENCER’S FOR STEAKS AND CHOPS is doing a fish dish, you know it’s going to be topof-the-line. The 6-ounce halibut is cooked in paper, or en papillote, to keep it perfectly moist and tender, and served over orzo.

Fresh, crunchy, and beautiful. That’s THAI BAMBOO’s Confetti Cups, a lettuce “cup” filled with poached wild shrimp, green papaya, diced red bell pepper, mango, cucumber, carrot, green onion, and cilantro with a zesty lime dressing.

FAMILIAR FLAVORS

COZY UP FOR A HOT, FILLING MEAL WITH A SIDE OF WARM FUZZY FEELINGS

Comfort food is oftentimes the best kind of nourishment — a hearty dish made from scratch by a loved one, served during happy moments or as a vehicle for such feelings to return when we’re feeling stressed out or sad. During Inlander Restaurant Week, if a traditional or updated twist on a cozy, culinary classic is your goto, this year’s participants have it in spades.

Besides great food, another certainty of Restaurant Week is that it’s cold — maybe even snowy — and in such a scenario, a steaming bowl of goodness is just the ticket. At NUDO RAMEN HOUSE, which serves its three-course menu on the North Side and downtown (also during lunch!), choose from the spicy ramen with chicken and tons of healthy veggies, or a vegetarian version with a soy-miso broth. Meanwhile, LITTLE NOODLE in the Garland District is serving Lava Noodles, a cup of ramen with its spicy

house sauce and a choice of protein.

In Spokane Valley, SMOKERIDGE BBQ this year got creative, offering a “soup flight” among its second course choices and consisting of brisketloaded chili, Tuscan potato soup and a creamy pumpkin bisque. At LEFTBANK WINE BAR in downtown Spokane, try the Mediterranean-inspired bean and bacon soup in a rich broth.

Beloved by all ages, mac and cheese is quintessential comfort for many, and Restaurant Week has oodles of noodles, too. At the MELTING POT, the five-cheese fondue with macaroni, bacon and seasoned bread crumbs can also be upgraded with extra meat.

As its name indicates, MACDADDY’S is a comfort food lover’s dream. The North Spokane eatery’s menu this year boasts buffalo chicken mac balls, pulled pork mac, pizza mac and Cougar Gold cheese mac, plus more. If you’re a vegan who longs for the taste of cheese, RÜT BAR & KITCHEN is bringing back its dairy-free truffle mac, with grilled broccolini and coconut “bacon bits.”

If a hearty, homestyle barbecue is your idea of good eatin’, consider LONGHORN BARBECUE’s entire menu, with options like chili cheese fries, a rib or brisket platter, and barbecued half chicken.

While all the dishes here are yet a casual brush at this year’s 100-plus Restaurant Week menus, we’d be remiss not to mention GILDED UNICORN’s take on tater tot casserole with braised brisket, wild mushrooms and aged cheddar. 

The “Lava Cup of Noodle” from Little Noodle

KUNI COLLITON

CHEF AND OWNER OF KUNI’S THAI CUISINE

Cooking has been a passion for Kuni Colliton since childhood, when she recalls always trying to learn about food, and helping her mom in the kitchen as much as possible. As the owner and chef at her North Spokane restaurant Kuni’s Thai Cuisine, she does everything from prepping vegetables and training new employees to cooking her signature dishes each night. Colliton strives to make fresh and flavorful meals for guests that allows them to try new things and create memories in the process.

IRW: Why did you become a chef?

COLLITON: I like the atmosphere when families get together, and food is one thing that brings people together. So when we have good food, people enjoy it, and it makes people happy.

When I came to the U.S., I started volunteering at a lot of places to cook for them. I used to volunteer at the Women and Children’s Free Restaurant, and I also cooked for my temple. And I thought, I want to have something to bring us together and also help bring families together and also help the community.

What is your culinary philosophy?

My food is pretty simple. We don’t have many ingredients. So what I do, I just use salt, sugar, soy sauce — pretty simple stuff. And it makes good food.

How do you challenge yourself to stay creative in the kitchen?

We use social media, we use the internet to see what’s out there and what’s popular and then connect with people.

And the other thing, actually — one thing I love to do is I like to wash dishes, because one thing is, what comes back? That’s the most important, too. I look at all the dishes that come back and why people don’t eat it. So I go back and talk to our servers — OK, what happened, what’s going on? So we make sure everything tastes good. If it’s not, we find out what’s wrong and we fix it.

What is special about the region’s culinary scene right now?

It’s family oriented, I think. It’s our tradition to go out once a month with the family, so we have good experiences and it’s a family thing, so we enjoy it.

What are your thoughts on Inlander Restaurant Week, and what are you most looking forward to during this year’s event?

We want people to know about our culture, so this time and last time we stayed with the Chiang Mai curry pork. We grew up with it, and curry pork is everywhere in Chiang Mai. I eat it almost every morning with sticky rice, that’s my breakfast, so I want people to know about the experience that I had in Thailand.

Looking into the future, how do you think the hospitality industry has permanently changed in the last three years (since the pandemic), and will continue to shift?

One thing that I see changing a lot is the takeout. In Thailand, we have ingredients for [people ordering takeout] to cook at home. It’s not like we cook for them, so we have fresh stuff and sauces and then they can cook at home. I think that might be the next shift, too. Maybe we’ll sell only sauce, and they can buy the veggies at home.

Right now, a lot of things are expensive, you know, all of the veggies and also minimum wage has increased, so people, how can they afford to eat out a lot? So I think that if we can make the food cheaper for them and they have a good sauce or the right sauce, and then they can mix it at home like they eat at the restaurant. I think that’s the future for us, too.

What’s your favorite dish on your IRW menu this year, and why?

I still like my curry pork. It’s an appetizer here, we serve it as an appetizer, but in Thailand we eat it as a meal. My curry pork is always my favorite, and I eat it every day. 

make a night of it

PUTTING SPOKANE ON THE MAP

NO-LI BREWHOUSE HAS WON MORE INTERNATIONAL BEER AWARDS THAN ANY OTHER BREWERY. AGAIN.

It’s no secret that Spokane has embraced NoLi Brewhouse for its artisan crafted beer that’s infused with a healthy dose of hometown pride. Locals have come to know and love their IPAs, ales, ambers and stouts made from locally sourced ingredients. Their beer, and their newly expanded Beer Campus bring the community together.

But what locals may not know is the reputation No-Li has been building around the world. For a third straight year, No-Li has won more international beer awards than any other brewery in America. In 2022, No-Li received 36 international brewing medals spanning the globe from Australia to Germany to Japan. In total, the brewery has collected 112 international awards, putting Spokane on the map as a premier beer city.

Want to enjoy a world-class craft beer? Look for these standouts on Inlander Restaurant Week menus.

CASCADE FOG

7.5% ABV | 35 IBUs

Cascade Fog was created with No-Li’s three-barrel pilot system, to create a smooth-drinking Imperial Hazy. Citra and Mosaic hops and a juicy yeast strain deliver citrus notes, tropical fruit aromas, a touch of sweetness and subtle hop flavor.

2022 AWARDS

Gold: New York International Beer Competition

Gold: Berlin International Beer Competition

Silver: World Beer Awards, London, England

Bronze: Australian International Brewing Awards

Bronze: International Beer Cup Tokyo, Japan

Bronze: Australian International Brewing Awards

BIG JUICY

6.1% ABV | 35 IBUs

No-Li’s Big juicy starts with a light malt, and then they pile on tropical fruit and big citrus flavors thanks to Citra El Dorado, Bela and Azacca hops to make an India Pale Ale that’s fruity and balanced, with just a touch of mellow bitterness.

2022 AWARDS

Gold: Berlin International Beer Competition

Bronze: Aro Rojo International Beer Competition

PORCH GLOW

5.0% ABV | 10 IBUs

This highly drinkable amber ale pairs well with food, making it a great addition to any Inlander Restaurant Week thee-course meal. Porch Glow is crafted with a perfect hops-malt balance with a gentle lager-like body. See if you can taste the faint hint of chocolate malt.

2022 AWARDS

Silver: Berlin International Beer Competition

Silver: World Beer Awards, London, England

BORN AND RAISED

7.0% ABV | 45 IBUs

Born & Raised is No-Li’s big shout-out to Spokane. It’s also their most complex beer, combining Munich and Crystal malts with Chinook and Cascade hops to deliver citrus and piney flavors. It’s then dry-hopped with Cascade and CTZ for big hop aromas.

2022 AWARDS

Silver: Berlin international Beer Competition 

Photos by Matthew Murphy

GEM STATE GEMS

CELEBRATING THE GROWING LIST OF NORTH IDAHO’S LONGTIME RESTAURANT WEEK PARTICIPANTS

North Idaho’s participation in Inlander Restaurant Week is officially in its 10th year, growing strong, and definitely back to pre-pandemic participation levels. For diners, that means even more delicious options to try.

We’re thrilled to welcome back four Hagadone Hospitality venues: BEVERLY’S and DOCKSIDE, both in The Coeur d’Alene Resort, THE CEDARS FLOATING RESTAURANT, and TITO’S ITALIAN GRILL & WINE SHOP, the latter located in the Resort Shops.

In the past, Tito’s has typically served all-new specials for Restaurant Week, says executive chef Tim Heinig. This year, however, Tito’s is using Restaurant Week to highlight its new menu items.

“We’re in the process of wanting to elevate our menu,” Heinig says, adding that the already-popular chicken marsala is also on Tito’s regular menu.

Additional entrees for Tito’s $35 prix-fixe menu include lemon shrimp over angel hair pasta and a hearty plate of vegetarian lasagna, while dessert options — which all involve chocolate — include tiramisu and a chocolate caramel tart with Belgian chocolate ganache and salted caramel.

Think of Coeur d’Alene’s CRANBERRY ROAD WINERY as farm-(and ocean)-to-table dining in an upscale location that’s still family-friendly.

“Everything is made to order,” says Maria Tiffany,

who co-owns the elegantly appointed space at The Village at Riverstone with her husband, Chris.

The braised short ribs, for example, come from grass-fed Montana cows slow-cooked in a rich sauce featuring the winery’s cabernet sauvignon. The other entrée options, prawn linguine and chicken piccata, both feature the winery’s chardonnay.

Desserts are equally decadent, including crème brulee with fresh fruit and New York style cheesecake with a port reduction.

Just around the corner from Cranberry Road Winery at Riverstone are four more Restaurant Week participants. Check out VICINO PIZZA and its upscale sister spot, VINE & OLIVE EATERY & WINE BAR, both of which serve Italian food.

TERRAZA WATERFRONT CAFÉ dishes up the flavors of Latin America, while BARDENAY RESTAURANT AND DISTILLERY is known for its craft cocktails and eclectic menu in a family-friendly spot. Maybe you’d like to make more of an event out of your Restaurant Week excursion. RED TAIL BAR & GRILL and CHINOOK CRAFTED BY ADAM HEGSTED are both located inside the Coeur d’Alene Casino Resort Hotel, which would be more than happy to speak with diners about hotel accommodations should they want to turn dinner into something more. 

NORTH IDAHO’S RESTAURANTS

315 Cuisine

Bardenay Restaurant & Distillery

Beverly’s

The Cedars

Floating Restaurant

Chinook Crafted by Chef Adam Hegsted

Collective Kitchen

Cosmic Cowboy Grill

Cranberry Road Winery

Dockside

Honey Eatery & Social Club

Red Tail Bar & Grill

Republic Kitchen & Taphouse

Satay Bistro

Sweet Lou’s Restaurant and Tap House

Terraza Waterfront Cafe

Thai Bamboo

Tito’s Italian Grill

Vicino Pizza

Vine & Olive

The cloud nine sushi roll from Beverly’s

YOU ARE INVITED COHOUSING COMMUNITY WORKSHOP O4 SAT

MODERATED BY SCHEMATA ARCHITECTS

ATTEND ALL SYMPOSIUM EVENTS

Join architects Mike Mariano and Grace Kim as they unpack the concept of cohousing and share their experiences, both professional and personal, with this unique community-oriented housing model. During this interactive workshop, you will learn the characteristics of cohousing and the social capital you can build as well as exploring urban cohousing projects. There will be individual and group exercises to help you imagine what an ideal community might look like and what nearby amenities would make this form of housing successful in Spokane. This workshop is ideal for anyone interested in living in a more connected way with their neighbors – either in your current neighborhood or in a new setting. PRICING

$120

$40

WELCOME WAGON

CHECK OUT THESE RESTAURANTS NEW TO OR REJOINING INLANDER RESTAURANT WEEK

There’s something for everyone during Inlander Restaurant Week, which this year welcomes back several past participants, as well as several buzzworthy newcomers excited to meet you. Whether you’re discovering a new place or rediscovering a longtime favorite, you can’t miss with this year’s roll-out.

BANGKOK THAI $35

Our newcomers list starts with a bang, featuring Bangkok Thai’s authentic Thai dishes. Start with crunchy spring rolls or a savory chicken satay, followed by a choice of crab fried rice (with real crab!) or the pineapple chicken beautifully served in a pineapple “boat.” Or maybe you’re a fan of classic pad Thai with crunchy veggies and house-made sauce. For dessert, discover a new favorite: Thai-style fried bananas with vanilla ice cream. Even better, all three of Bangkok Thai’s Spokane locations — on Grand Boulevard, Trent Avenue and Argonne Road — are participating.

THE CEDARS FLOATING RESTAURANT $45

From its location on Lake Coeur d’Alene to its elegant yet understated interior, Cedars is a must-try place. Your memorable meal begins with a choice of steak skewers, lobster bisque or zesty smoked trout crostini. Should you have the gorgeously grilled New York steak or Cedar’s famous salmon? Dessert choices are equally challenging: a huckleberry ice cream sundae, rich chocolate pot de crème, or assorted crème brulee bites.

DE ESPAÑA $45

Spanish-inspired flavors await diners at de España, Eat Good Group’s newest Spokane eatery, which opened in mid-2022. Discover creamy nduja sausage and crunchy almonds in firstcourse options like deviled eggs or marinated anchovies known as boquerones. For your entrée, try the vegetarian version of paella, the national dish of Spain, or

savory pork loin stuffed with tangy Manchego cheese. Dessert means crispy churros, salted caramel cheesecake or — for grownups — an horchata-like cocktail with spiced rum. If your palate prefers French-inspired food, travel to the South Perry neighborhood for Eat Good’s other newcomer, Française.

DOCKSIDE $45

Be one of the first to experience the newly remodeled Dockside restaurant at The Coeur d’Alene Resort, which is bringing back all of its restaurants for Inlander Restaurant Week this year after a two-year pandemic-prompted absence. The first course is Dockside’s rendition of Northwest fresh with Idaho smoked trout deviled eggs, or an arugula and roasted beet salad with huckleberry vinaigrette. Entrees are all about upscale classics, from braised short ribs to chicken parmesan with a prosciutto and mushroom cream sauce. Add a glass of Coeur d’Alene Cellars cabernet to go with dessert, like the chocolate “obsession” sundae with frosted brownies, chocolate and vanilla ice cream, and dark chocolate mousse.

HAY J’S BISTRO $45

This longtime favorite Liberty Lake spot is rolling out classic menu items for its return to Restaurant Week with upscale dining options.

Start with halibut cakes and zesty cilantro cream sauce, or have that same delightful fish for your entrée, encased in a crispy parmesan exterior and served over basmati rice and vegetables. Celebrate the perfect marriage of beef medallions and gorgonzola cheese with a rich cabernet demi glace. For dessert, you’ll swoon to the French chocolate cake with raspberry sauce.

HOGWASH WHISKEY DEN $35

Under type of cuisine for its Restaurant Week debut, Hogwash Whiskey Den put “eclectic.” No kidding! Start with a Mediterranean-inspired flatbread with eggplant and tahini spread or Hogwash’s spin on Southern-style chicken wings. Its burgers are legendary (also available meatless with a Beyond patty) and Thai tom kha soup is both vegan and gluten-free. Enjoy the underground vibe in one of Spokane’s fave subterranean spots as you nibble on dessert, like beer bread pudding or fried Italian dough known as zeppole served with raspberry curd and white chocolate ganache. Hogwash is known for its cocktails, too, including zero-proof drinks.

Burrata and blood oranges from Outsider

NEW IN 2023

Bangkok Thai

Beverly’s

The Cedars Floating Restaurant de España

The District Bar

Dockside

East Pan Asian Cuisine

Française

Hay J’s Bistro

Hogwash Whiskey Den

Inland Pacific Kitchen

Kasa Restaurant & Taphouse

Kuni’s Thai Kitchen

Legends of Fire

Outsider

Piccolo

Post Street Ale House

The Screaming Yak

Steelhead Bar & Grille

Tito’s Italian Grill

Victory Burger

Zona Blanca

KASA RESTAURANT & TAPHOUSE $25

You’ll be surprised at what you get for the price point at Kasa Restaurant & Taphouse, the first of two new restaurants from chef-owner Juli Norris inside the Papillon Building near Riverfront Park. Start with a loaded hummus platter featuring olives, feta and flatbread or spring for the daily soup and be surprised. Your entree choices include grilled chicken in a red curry and peanut sauce with pineapple and jalapeño salsa, a pulled pork adobo sandwich and veggie-forward, Moroccan-inspired carrot and chickpea stew. Don’t forget dessert! The vanilla porter brownie with house hazelnut ganache goes surprisingly well with a glass of the malbec from local Townshend Cellars.

OUTSIDER $35

It’s been a minute since longtime chef Ian Wingate ran finedining spot Moxie in downtown Spokane, but his many food fans will be tickled to know that the beloved Moxie meatloaf is one of three entrée options at his new Outsider restaurant, which opened in fall 2022. Also known for its rotisserie chicken, Wingate is featuring it in both the woodfired cacio e peppe (cheese and pepper) pizza and Outsider’s fragrant Indonesian soto ayam soup. Bookend your entrée choices with the smoked brisket French onion soup or vibrant beet and tangerine salad as a first course choice, as well as crème brulee or a genoise sponge cake with orange and chocolate — known as jaffa cake — for dessert. Outsider has all the appeal of a casual spot with fine dining finesse.

STEELHEAD BAR & GRILLE $35

When Inlander Restaurant Week first started in 2013, Steelhead Bar & Grille was right there, offering upscale pub food in its family-friendly downtown space with plenty of flair. Like everyone else, we were glad to see them reopen post-pandemic, and are excited to welcome them back this year with their famous smoked steelhead dip as a possible first course. Second course options include the steelhead fillet, as well as a spicy andouille sausage pasta dish. And for dessert, call us old fashioned, but we think Steelhead’s ice cream old fashioned is the perfect marriage of whiskey and smoked maple bourbon ice cream.

VICTORY BURGER $25

Located inside Spokane’s Wonder Building, Victory Burger replaced the former Bosco Pasta & Panini space in 2022. An Ethan Stowell Restaurant Group eatery — try its fine dining sister spot, Tavolàta — Victory Burger offers several salads for your first course, followed by meat and more meat. Choose from the classic Victory Burger with American cheese and all the fixin’s, the Blue Moon with blue cheese and bacon or the chicken-based Super Bird. For dessert, nibble on a cherry pistachio cookie or fork into the classic Italian olive oil cake. Does whiskey go with burgers? Yes. Add a Dry Fly-based, Gold Rush cocktail with citrine, honey and lemon to your meal for a few bucks more.

ZONA BLANCA $45

Chef Chad White fans will be glad to see the Restaurant Week debut of Zona Blanca, featuring White’s trademark innovation starting with the first course: tuna belly tartare, roasted Brussels sprouts on a house-made tortilla, or a creamy squash soup with housemade cottage cheese called requesón. Roasted shrimp with hominy porridge and chicharrones or smoked pork shoulder are two of your entrée choices, while dessert will be equally difficult to choose from. Zona Blanca’s rich, milk-soaked tres leches cake sounds delightful, but if you bring along several friends to dinner, you won’t have to choose — just share and enjoy! 

Tuna belly tartare from Zona Blanca

JIM BARRETT

BEVERLY’S EXECUTIVE CHEF

Jim Barrett’s love for the kitchen began at a young age and has continued to flourish over the last decade. Coming up with creative and unique meals with locally grown ingredients is a key part of his culinary process. Over the past 12 years at the Coeur d’Alene Resort, Barrett has strived to create a great dining experience for all guests, whether they come sit down at Beverly’s for a meal, attend a wine dinner or order room service at the resort.

IRW: Why did you choose to become a chef?

BARRETT: People started recognizing early, even in my childhood, my love for the kitchen. And at one point I had no idea what I wanted to be, and my mother talked me into enrolling in culinary school. The very first day, when I saw everyone in that professional kitchen with their hats and all dressed up, and I saw what everyone knew, right away I knew. I was like, “I want to know everything about the kitchen.” So then it was just easy, it fell into me. It’s been a life passion, and I still love what I do every day.

What is your culinary philosophy?

Keep it simple and use the finest ingredients. The ingredients speak for themselves. As a younger chef, I tried to complicate things and put too many sauces and too many flavors. Now I like to source out really high quality stuff and let the food speak for itself.

How do you challenge yourself to stay creative in the kitchen?

Everything’s real collaborative, and we have such a great team of chefs. A lot of our line cooks used to be chefs, so it’s a real collaborative, creative environment. There are no egos in our kitchen. We’ll take criticism from anyone, and we’ll look at a

dish and we’ll all try to do what we can. How do we make this better, how do we make this an incredible signature?

What kinds of places do you look for when you dine out — what excites you?

It’s a nice treat, I think, as a chef just to go out, and I’m not critical. I think a lot of people are intimidated and think that chefs are hard to please, but yeah, I for the most part like to go to more simple restaurants on my days off. I’m pretty easy to please and thankful that I don’t have to cook for the night.

Who is one of your culinary heroes, and why?

I’ve always been a Gordon Ramsay fan, and we do a lot of steak Wellingtons, and we’re always trying to match and beat what Gordon does. I just really respect that he just wants things done right and his attention to detail.

What are you most looking forward to during Inlander Restaurant Week 2023?

We’ve been a part of this from the beginning, so it’s really exciting. And then, with the last couple of years, we haven’t been able to do it, so we’re really excited to be back as a part of it. It’s a great thing for our restaurant, and we’re full almost every night. And it’s a great way for people who haven’t dined at Beverly’s ever or in a long time, and it’s an affordable way to get people in, and it’s always a great week for us. And it’s kind of a slower time in Coeur d’Alene this time of year, so it’s really nice, too, after Valentine’s Day to be busy.

How do you think the hospitality industry has permanently changed since the pandemic, and will continue to shift?

It’s been hard on the kitchens with staffing challenges, and we’ve kind of seen the wages of a lot

of the cooks go up, so I think it’s kind of a positive thing that chefs are getting paid more. Wages really did help a lot with getting people to return to the kitchens, and we’re really fortunate to be fully staffed.

It’s kind of exciting around here, we see a lot of smaller, chef-driven restaurants in the area, and food trucks and those types of venues. It’s kind of fun to see smaller, chef-driven restaurants happen more in our area.

What advice would you give to diners going out during IRW 2023?

Make reservations early and have an open mind. We tried to make a lot of different flavors and a lot of different items to give people some exciting choices. Some guys in our kitchen are really good at sushi, so they asked if we could put a sushi item on there, so that’s how that got on there. So we kind of collaborated and tried to make a fun menu that will appeal to people in a lot of different ways.

What’s your favorite dish on your menu?

I really like our paella. We make a really nice saffron rice, and we have dried Spanish chorizo in it and saffron and mussels and shrimp and scallops. So that’s kind of one of my favorites on the menu. 

WEEK

and Promotional Partner Official

Our team is proud to sponsor the printing for this delicious community event. We look forward to filling our bellies and connecting with our customers, friends, and family and enjoying the best of beautiful Spokane!

-Christy & Sco Johns

DINNER AND A…

FROM CONCERTS TO EXHIBITS, LIVE COMEDY TO HOCKEY, CONSIDER THESE EVENTS BEFORE OR AFTER YOUR MEAL

DANCING WITH LIFE: MEXICAN MASKS

This exhibition at the MAC showcases a selection of 54 handmade dance masks from the region of Michoacan, Mexico. These vibrant art pieces depict devils, holy men, celebrities and even some politicians. The Indigenous art form is still alive and well today, having roots in the celebration of certain religious holidays. Tue-Sun from 10 am-5 pm through April 16, $7-$12, Northwest Museum of Arts & Culture, 2316 W. First Ave. northwestmuseum.org (509-456-3931)

SAFARI

The hilarious Blue Door Players put on Safari, a fast-paced weekly improv show that pays homage to Whose Line Is It Anyway? every Saturday. Every show is different due to heavy reliance on audience suggestions, so it’s worth going again and again. However, the show can get a bit raunchy at times, so make sure you and your party are all 16 and up before heading over. Saturdays from 7:30-9 pm, $8, Blue Door Theatre, 815 W. Garland Ave. bluedoortheatre.com (509-747-7045)

SPOKANE CHIEFS VS. PORTLAND WINTERHAWKS

SCENIC HOT COCOA CRUISES

Embark on a breathtaking cruise around Lake Coeur d’Alene and sip on carefully crafted, decadent hot cocoas. The hot cocoa bar is a child’s paradise, with delicious toppings and whipped cream at the ready. For the adults, a selection of spiked drinks are available for purchase. Head out across the water before dinner, perhaps followed by an afternoon strolling downtown Coeur d’Alene’s shops and art galleries. Every Fri-Sun in Feb. 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

It may be all about the Kraken lately, but the Spokane Chiefs deserve some love from their hometown fans. At this regular season game against the Portland Winterhawks, fans are also treated to the Shriners Hospitals for Kids Spokane jersey pillow giveaway. Fri, Feb. 24 at 7:05 pm, $12-$30, Spokane Arena, 702 W. Mallon Ave. spokanechiefs.com

WORLD BALLET SERIES: CINDERELLA

This familiar family-friendly tale is performed live by a multinational cast of 40 professional ballet dancers. Watch as they twirl, leap and bring one of the most celebrated fairytales to life on the First Interstate stage. Wed, March 1 at 7 pm, $49-$94, First Interstate Center for the Arts, 334 W. Spokane Falls Blvd. firstinterstatecenter.org (509-279-7000)

Cap off your evening out with the Spokane Chiefs.

THE BLACK JACKET SYMPHONY: FLEETWOOD MAC’S RUMOURS

Listen to the wind blow… Hear that? The Black Jacket Symphony, a group known for performing classic rock albums in concert, is taking the stage of the Bing Crosby Theater to play Fleetwood Mac’s album Rumours in full. In addition to the album, the group is known to play other well-known hits from the evening’s artist. Wed, March 1 at 8 pm, $25-$32.50, Bing Crosby Theater, 901 W. Sprague Ave. bingcrosbytheater.com

FIRST FRIDAY

Discover all-new art, music and more at Spokane’s monthly arts showcase. Local businesses and galleries open their doors for opening receptions with March’s featured artists. Take a walk through downtown either before or after dinner to celebrate all of the wonderful art Spokane has to offer. Fri, March 3 from 5-8 pm, Free, Locations vary; map at firstfridayspokane.org 

EXPLORE 100+ FEB 23 THROUGH MAR 4

CUISINE DIRECTORY

DINE TOGETHER TRAIN TOGETHER

1898 PUBLIC HOUSE

Upscale, culinary dining in North Spokane with a spectacular view

NORTH SPOKANE AMERICAN $ 45

FIRST COURSE

Banh Mi Bao Buns Steamed bao buns, teriyaki sirloin bites, pickled cucumber, shredded carrots, pickled jalapeno, cilantro, and togarashi

Ahi Tuna Stack Calrose rice, ahi tuna, cucumbers, avocado, crunchy garlic, unagi sauce, Kewpie sriracha mayo, with baked wonton crisps

Kale and Brussels Sprouts Salad Chopped kale, shredded Brussels sprouts, grated white cheddar, candied pine nuts, crispy pancetta, and lemon-shallot vinaigrette GF

SECOND COURSE

Moroccan Spiced Sirloin Baseball cap top sirloin, fingerling potatoes, sauteed vegetable medley, chermoula, harissa paste GF Shrimp and Chicken Souvlaki Saffron rice, shepherd’s salad, lemon garlic aioli

Short Rib Mac and Cheese Cavatappi pasta, braised short rib, white cheddar and gruyere sauce, lemon herb crouton crumble, garlic bread

THIRD COURSE

Chocolate Peanut Butter Cake Chocolate cake layered with peanut butter, topped with chopped Resee’s cups, chocolate drizzle

Raspberry White Chocolate Cheesecake Graham cracker crust, whipped cream, raspberry coulis, cotton candy fluff

Crème Brûlée House-made crème brûlée, fresh mixed berries GF

DRINK LOCAL

Crimson and Spice Dry Fly vodka, burgundy poached pear syrup, orgeat, soda $14

RESERVATIONS RECOMMENDED

2010 W. Waikiki Rd.

509.466.2121

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

AMBROSIA BISTRO AND WINE BAR

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

SPOKANE VALLEY BISTRO $ 45

FIRST COURSE

Crostini House-made peach preserves, smoky bacon, roasted hazelnuts, and white cheddar on grilled baguette

Mushrooms and Puff Pastry Puff pastry topped with gourmet mushrooms tossed in olive oil and garlic, whipped shallot and chive cream cheese, chopped sorrel

Salmon Chowder Creamy house-made chowder with wild sockeye salmon, bacon, potato, and fresh herbs

SECOND COURSE

Alaskan Pollock Pan-seared Alaskan pollock topped with grilled pineapple salsa. Served with a blistered edamame and corn succotash and hoisin vinaigrette

Rack of Lamb Oven-roasted rack of lamb topped with a pomegranate-port reduction over parsnip puree, with roasted delicata squash

Chicken Pesto Pappardelle Pappardelle pasta and shaved fennel tossed in a creamy pesto sauce and topped with a grilled chicken breast

THIRD COURSE

Flourless Chocolate Torte Decadent flourless dark chocolate cake with fresh whipped cream and chocolate sauce GF

Espresso Panna Cotta Cold brewed coffee and cream panna cotta with a Kahlua gelée, fresh whipped cream, and cocoa powder

Key Lime Cheesecake New York style cheesecake with key lime juice, graham cracker crust, and fresh lime zest

DRINK LOCAL

Ambrosia Bistro White Pineapple and tropical fruit aromas and flavors with a creamy, lightly oaked finish $9 RESERVATIONS

9211 E. Montgomery Ave. 509.928.3222

Menu served Mon-Thu, 4-8 pm; Fri-Sat, 4-9 pm; Closed Sun

315 CUISINE

Serving flavorful world cuisine alongside beautifully crafted cocktails

COEUR D’ALENE ECLECTIC $ 45

FIRST COURSE

Five Spice Asian Meatballs Hoisin glaze, japchae, Taekyung kewpie

Llapingachos Crispy potato pancakes, cotija, curtido, chimichurri aioli GF V

Bang Bang Cauliflower and Shrimp Asian sweet chili sauce, grilled shrimp GF

SECOND COURSE

Sous Vide Half Chicken Roasted pan jus, sausage stuffed delicata, tomato confit

Filet Mignon Wild porcini cream sauce, onion nage, crispy potato cake, blue cheese croquette, sautéed spinach

Wild Argentine Red Shrimp English pea risotto cake, sherry lobster sauce, Meyer lemon frisée

THIRD COURSE

Composed Tiramisu Espresso-soaked lady fingers, mascarpone cream V

Pineapple Upside Down Cake Coconut rum semifreddo, salted caramel V

Strawberries and Cream Strawberry semifreddo, strawberry coulis, fresh whipped cream GF V

DRINK LOCAL

Basil Gin Fizz Dry Fly gin, elderflower liqueur, orange bitters, lemon and lime juice, simple syrup, soda water $12

RESERVATIONS RECOMMENDED

315 Wallace Ave. 208.667.9660

Menu served Wed-Sun, 3:15-9 pm

ANTHONY’S AT SPOKANE FALLS

Fresh Northwest seafood served with stunning views of the Spokane Falls

DOWNTOWN SPOKANE SEAFOOD $ 45

FIRST COURSE

Anthony’s Award-Winning Clam Chowder A cup of our creamy New England-style clam chowder with bacon and potatoes

Blue Cheese Salad Hearts of romaine, toasted hazelnuts

Oysters on the Half Shell Enjoy two of today’s fresh selection of oysters. Served with cucumber mignonette and lemon GF

SECOND COURSE

Columbia River Steelhead Chargrilled with roasted appleginger butter. Served with cornbread pudding and seasonal vegetables GF

Prawn Marinara With caramelized garlic in fresh basil marinara on angel hair pasta

Northwest Top Sirloin A hand-cut top sirloin grilled to your liking and served with champ potatoes and seasonal vegetables GF

THIRD COURSE

Anthony’s Burnt Cream Our creamy, rich custard with a caramelized sugar top GF

Dark Chocolate Hazelnut Truffle Bites Three of our dark chocolate hazelnut truffles with vanilla ice cream, chocolate ganache and raspberry sauce

Mini Cherry Buckle Sweet and tart Eastern Washington Montmorency cherries layered under a warm, delicate almond crust topping with vanilla ice cream

DRINK LOCAL

Huckleberry Hard Lemonade Our homemade lemonade with wild mountain huckleberries and Dry Fly vodka $11

510 N. Lincoln St.

RESERVATIONS RECOMMENDED

509.328.9009

Menu served Sun-Thu, 3-8 pm; Fri-Sat 3-9 pm

BABA

Comfort food with a Mediterranean, Middle Eastern and Asian influence

DOWNTOWN SPOKANE MEDITERRANEAN $ 45

FIRST COURSE

Hummus with Tahini Velvety smooth garbanzo beans, garlic confit and olive oil; served with fresh pita GFA V+–Upgrade to mushroom hummus $3

Warmed Castelvetrano Olives Olives marinated with orange peel, rosemary, Aleppo pepper, almonds and lemon GF V+

Baked Feta Dip Spiced feta dip with tomatoes and peppers, baked hot in a cast iron; served with fresh pita GFA V

SECOND COURSE

Kreatopita (Greek Spiced Meat Pie) Slow-cooked lamb, pork and beef with toasted spices, layered with kefalotyri cheese, herbs and roasted onions; topped with crispy pastry top and herbs, all cooked in a cast iron pan

Fish Shish Kabob with Schug Two chili and herb marinated black bass kabobs with tomatoes grilled over a wood fire. Served with amba sauce, black tahini, shatta, pickled red onions, lemon puree, and jeweled jasmine rice GF

Turkish Stuffed Eggplant (Imam Bayildi) Eggplant stuffed with tomatoes, mushrooms, garlic, onions, and herbs and roasted in olive oil; topped with feta and herbed yogurt. Served with za’atar fried potatoes GF V

THIRD COURSE

Honey-Walnut Baklava With brown sugar ice cream, honey, cinnamon, and flaky salt V

Chocolate Tart with Dukkah Seeds & Caramel Hearthbaked brownie crust topped with tahini caramel and spiced cream GF V

Pistachio and Rosewater Ice Cream (Booza) Garnished with crushed pistachios and rose petals GF V

DRINK LOCAL

Raspberry Rose Dry Fly gin, black raspberry liqueur, citrus, rose water and currant raspberry seltzer $14

1242 W. Summit Pkwy.

RESERVATIONS RECOMMENDED

509.443.4410

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

BACKYARD PUBLIC HOUSE

Spokane’s favorite five star dive bar

DOWNTOWN SPOKANE AMERICAN $25

FIRST COURSE

Pear and Gorgonzola Salad Mixed greens tossed in a house-made pear vinaigrette, topped with sliced radish, toasted edamame and gorgonzola cheese V

Boneless Wings Deep-fried boneless chicken wings tossed in a spicy gochujang sauce. Served with sliced carrots

Backyard Chili Ground beef chili topped with cornbread crumble – Load it up with cheese and sour cream for $3

SECOND COURSE

Katsu Sandwich Panko breaded chicken breast, fresh shredded cabbage, mayonnaise and katsu sauce on lightly toasted white bread. Served with french fries

Mahi Mahi Ceviche Lime marinated mahi mahi with diced cucumbers, red onion, peppers and cilantro. Topped with sliced avocado and served with chips on the side

Avocado Jack Burger 6 oz. all beef patty with pepper jack cheese, lettuce, tomato, fresh avocado and creamy house-made chipotle sauce on a brioche bun. Served with french fries GFA

THIRD COURSE

Sorbet Lemon sorbet topped with a sweet ginger and cherry reduction

Cheesecake Rich chocolate and peanut butter no-bake cheesecake, topped with whipped cream

Raspberry Churros Deep fried and topped with a raspberry drizzle and whipped cream

DRINK LOCAL

Brick West Ro-Sham-Bo Amber A light, highly drinkable amber ale boasting aromas of toasted bread and herbal green tea with a slight floral ending $7

MULTIPLE

BANGKOK THAI

1811 W. Broadway Ave.

Menu served Sun-Sat, 3-8 pm

509.822.7338

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, deep-fried to perfection. Served with plum sauce

SECOND COURSE

Pineapple Chicken Served in a half pineapple shell with breaded chicken 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

Crab Fried Rice Our signature fried rice dish with eggs, served with real crab meat, crab claws, snow peas, onion, tomatoes, and green onion – Add prawns for $5

Pad Thai Chicken and Prawns Stir-fried chicken and prawns, 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 with Ice Cream Deep-fried banana with vanilla ice cream

Black Sweet Sticky Rice with Coconut Milk Pudding 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 RESERVATIONS

MULTIPLE LOCATIONS

Experience authentic Thai food at Bangkok Thai THAI $35 SOUTH SPOKANE 1325 S. Grand Blvd.

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

SPOKANE

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

BARDENAY RESTAURANT & DISTILLERY

Visit Bardenay for unique fusion cuisine and handcrafted cocktails

COEUR D’ALENE GASTROPUB

FIRST COURSE

$35

Hummus Trio Chef selection of house-made hummus with flash-fried pita points

Swedish Meatballs Baked beef and pork meatballs in a creamy mushroom gravy

Mediterranean Shrimp Cocktail Garlic, butter, and herb poached shrimp with heritage greens, Kalamata olives, artichokes, cherry tomatoes and crumbled feta GF

SECOND COURSE

Miso Glazed Sea Bass Charbroiled sea bass fillet topped with sweet and spicy miso glaze, with roasted fingerling potatoes, sweet pea and carrot medley

Chicken Mole Braised chicken thigh with chocolate-pepper sauce, cheddar-jack calabacitas and borracho beans GF

Barbecue Smoked Brisket House smoked sliced beef brisket, honey-cider bbq sauce, corn pasta salad, and garlic parmesan potato wedges

THIRD COURSE

Espresso Martini Bardenay Vodka, Kahlua and Bardenay coldbrewed coffee shaken and served up Lemon Meringue Martini Bardenay Lemon Vodka, housemade sour mix and bar cream shaken and served up Mocha Torte Rich mocha torte topped with a minty mousse, raspberry coulis and candied ginger GF

DRINK LOCAL

You’re Turning Violet, Violet Bardenay Vodka, Bardenay Blueberry Liqueur, cinnamon syrup and lemon juice $9

BARK, A RESCUE PUB

Find a great meal and a furever friend. Dine. Drink. Do Good. DOWNTOWN SPOKANE GASTROPUB $25

FIRST COURSE

Chimichurri Steak Bites Hand-cut steak bites, potato, peppers, mushrooms, pickled onions, green onions, chimichurri GF

Blackberry Glaze Pork Belly Pork belly, blackberry glaze, mixed greens, crispy shallots GF

Stuffed Arancini Arancini stuffed with mushrooms and parmesan, served on a bed of greens with a green coconut curry sauce. Contains Shellfish. Vegetarian by request GF

SECOND COURSE

PB&J Burger Hand-pressed burger patty, pepper jack cheese, orange jalapeno jelly, peanut butter, country ham, mixed greens. Vegetarian available. GFA

Stuffed Squash Wild rice, spinach, parmesan, tomato reduction, candied pepitas. Vegan available GF V

Lasagna Pork sausage, ricotta, mozzarella, house-made marinara, spinach. Vegetarian available

THIRD COURSE

Ancho Cupcake Chocolate ancho flourless cupcake with raspberry sauce GF V

Sweet Potato “Poutine” Chili dusted sweet potato fries, marshmallows, maple drizzle GF V

Maple Brulee Maple Brulee with candied bacon, bourbon whipped cream

DRINK LOCAL

RESERVATIONS RECOMMENDED

1710 W. Riverstone Dr. 208.765.1540

Menu served Sun-Thu, 5-9 pm; Fri-Sat 5-10 pm

BEVERLY’S

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

COEUR D’ALENE NORTHWEST $ 45

FIRST COURSE

Cloud Nine Sushi Roll Tempura sushi roll filled with crab, asparagus, avocado, wasabi, and soy

Smoked Duck Crostini Parsnip puree, arugula, black mission fig jam, and Merlot reduction

Fried Burrata Cheese Organic mizuna greens, oven-dried grape tomatoes, aged balsamic, herb pesto, and artisan baguette V

SECOND COURSE

Surf and Turf Petite New York strip steak with grilled prawn skewer, Yukon Gold mashed potatoes, fresh asparagus, béarnaise sauce, and demi-glace

Seafood Paella Saffron rice with shrimp, scallops, mussels, chorizo, and rouille sauce

Buttermilk Fried Chicken Yukon Gold mashed potatoes, chicken demi-glace, broccolini, honey-truffle butter, and bacon chive biscuit

THIRD COURSE

Warm Chocolate Budino Cake Cappuccino chip ice cream and Godiva chocolate sauce V

Vanilla Bean Crème Brulee Crisp sugar crust, fresh berries, and almond tuile cookie V

Coconut Tres Leche Cake Fresh berries and white chocolate mousse V

DRINK LOCAL

Huckleberry Heaven Dry Fly huckleberry vodka, lime juice, and simple syrup $16

Orchard Martini Dry Fly gin, Skip Rock Spiced Apple, sour apple schnapps, Filthy cherry $12 RESERVATIONS RECOMMENDED

905 N. Washington St.

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

BLACK PEARL CASINO

509.418.2551

Delicious food, great service, fun table games. Good times on Pines!

SPOKANE VALLEY AMERICAN $25

FIRST COURSE

Thai Prawn Taco Flash fried coconut prawns, sweet chile slaw, peanut sauce, and chopped cilantro in a toasted sesame tortilla

Soft Pretzel Large soft pretzel baked in garlic butter and salt. Served with queso fundido V

No-Li Born & Raised IPA Enjoy a pint of this popular IPA

SECOND COURSE

Buffalo Chicken Mac n Cheese Cavatappi pasta tossed with onions, bacon, and bell peppers in a creamy cheddar cheese sauce. Topped with spicy chicken, bleu cheese crumbles, buffalo hot sauce drizzle, and celery sticks

Sirloin Steak 8 oz. top sirloin steak, seasoned and fire broiled to your specifications. Served with white cheddar mashed potatoes, seasonal vegetables, and garlic toast – Add grilled prawns $6

Build Your Own Bowl Start with a bed of steamed white rice, choose one meat (beef, chicken, or shrimp) choose one vegetable (mushrooms, bell peppers, onions, celery, broccoli, snow peas, cabbage) choose a dipping sauce GFA – Substitute fried rice or yakisoba noodles $1; add vegetables $1

THIRD COURSE

Ice Cream Potato Hand-formed vanilla ice cream dusted in cocoa powder in a puddle of hot fudge. Whipped cream and candied pecans on top V

Rustic Apple Tart Apples baked in cinnamon in a tart shell. Topped with caramel and candied pecans V – Add scoop of ice cream $2

Chocolate Lava Cake Chocolate bundt cake filled with warm chocolate ganache. Finished with chocolate sauce and whipped cream V – Add scoop of ice cream $2

DRINK LOCAL

Smoked Old Fashioned Dry Fly Triticale whiskey, bitters, simple syrup, orange, poured the rocks and then smoked $10

RESERVATIONS RECOMMENDED

115 S. Second St. 208.292.5678

Menu served Sun-Thu, 4:30-9 pm; Fri -Sat 4:30-10 pm

2104

N. Pines Rd

RESERVATIONS RECOMMENDED

509.290.5484

Menu served Sun-Thu, 11 am-8 pm; Fri-Sat 11 am-9 pm

CASCADIA PUBLIC HOUSE

Locally owned and family friendly Northwest gastropub NORTH SPOKANE

FIRST COURSE

GASTROPUB $25

House Made Pretzel One of our famous and unique pretzels, made in house daily. Served with beer cheese and stone-ground mustard V – Make it vegan! Substitute with vegan cashew queso

Cascadia Caesar Wedge Fresh and crisp wedges of romaine, Caesar dressing, house-cut bacon bits, asiago, cracked black pepper and lemon, served with toasted Alpine Bakery baguette GFA

Chicken Tortilla Soup Our savory and delicious spin on a chicken tortilla soup. Served with lime crema, cilantro and housemade crispy tortilla strips GF

SECOND COURSE

5 Mile Dip House-cut and thinly sliced Northwest-raised Choice Angus sirloin, melted fontina, seasoned crispy onion straws, horseradish aioli and au jus, served on a toasted hoagie with fries GFA

Coconut Curry Penne House-made coconut curry sauce, fresh herbs and breadcrumbs, served with toasted Alpine Bakery baguette V V+

Shrimp and Grits Rich and flavorful grits, jumbo Cajun shrimp, andouille sausage, fontina, cheddar, butter, with a rim of locally sourced Fletcher’s hot sauce, garnished with green onion GF

THIRD COURSE

Chocolate Almond Coffee Cake This delicious dessert is served hot with fresh strawberries and a drizzle of house-made strawberry cream cheese V

Banana Split Fresh banana, strawberries, vanilla ice cream, candied walnuts, chocolate syrup, and whipped cream GF V – Vegan ice cream and whipped cream available

Coconut Martini Vanilla vodka, Blue Chair Bay coconut rum, Disaronno, cream of coconut, pineapple juice, garnished with coconut shavings (21+) GF V V+

DRINK LOCAL

Iron Goat Brewing Rotating Iron Goat microbrews $5

6314 N. Ash St.

Menu served Sun-Sat, 5-10 pm

THE CEDARS FLOATING RESTAURANT

Idaho’s premier floating restaurant serving Northwest-inspired cuisine

COEUR D’ALENE NORTHWEST $ 45

FIRST COURSE

Lobster Bisque Garnished with slipper lobster

Smoked Trout Crostini Lemon-dill cream cheese, capers, and red onions

Biergarten Steak Skewer Two beef skewers topped with blue cheese and green onion

SECOND COURSE

Grilled New York Steak Mashed potatoes, seasonal vegetable, and peppercorn sauce

Jerk-Spiced Shrimp Pineapple coconut rice, whiskey butter, chili beurre blanc, and green beans

Cedar Salmon Tricolor garlic butter potatoes, honey-chipotle butter sauce, and seasonal vegetable

THIRD COURSE

Chocolate Pot De Crème Served with fresh strawberry whipped cream V

Trio of Crème Brulee Vanilla, Grand Marinier, and amaretto V

Huckleberry Ice Cream Sundae Huckleberry sauce and whipped cream V

DRINK LOCAL

Huckleberry Moscow Mule Dry Fly huckleberry vodka, fresh-squeezed lime, Gosling’s Ginger Beer, and huckleberry puree $9

509.321.7051

CENTENNIAL RESTAURANT

Off the Centennial Trail, with great cuisine and amazing river views!

DOWNTOWN SPOKANE AMERICAN $35

FIRST COURSE

Fried Pickles Dill pickle spears soaked in buttermilk and dredged in seasoned flour, then fried to perfection. Served with Centennial sauce V

Stuffed Mushrooms Stuffed with a shrimp and mushroom duxelle, then topped with a buttery panko crunch and roasted golden brown

Steak Bites Seared and served with a red wine demi-glace and gorgonzola cream dipping sauce GF

SECOND COURSE

Cajun Mac and Cheese Penne pasta tossed with spicy andouille sausage, shrimp, red peppers and onions in a zesty cheese sauce

Apricot Glazed Stuffed Chicken Thighs Stuffed with spinach, walnuts and apricots and served with wild rice blend and veggies GF

Steak Rockefeller Medallions of beef topped with a spinach, bacon and swiss mixture and then drizzled with hollandaise, served with a creamy polenta GF

THIRD COURSE

Bourbon Peach Cobbler Warm, spiced peaches with a flaky, golden crust make this old-fashioned classic an instant crowdpleaser

Key Lime Pie Mousse This light, refreshing citrus dessert tastes like your favorite Key Lime pie

Coffee Cup Tiramisu Coffee-soaked lady fingers with a mascarpone mousse served in an edible chocolate coffee cupDRINK LOCAL

DRINK LOCAL

On the Fly Dry Fly wheat whiskey, Amaro Montenegro and fresh squeezed lemon with a touch of mint $13

303 W. North River Dr.

Menu served Sun-Sat, 5-9 pm

844.733.3305

RESERVATIONS RECOMMENDED

RESERVATIONS RECOMMENDED

1514 N. Marina Dr.

208.292.5678 Menu served Sun, 3-8:30 pm; Mon-Thu, 4-8:30 pm; Fri-Sat 4-9 pm

CHAPS

A cafe and bakery on the edge of town serving fresh, from scratch cuisine

DOWNTOWN SPOKANE NORTHWEST $ 45

FIRST COURSE

Savory Blueberry Bison Meatball Grass-fed bison meatball

dressed in a scratch-made blueberry barbecue sauce

Blackened Halibut Tostada Fresh halibut, blackened, served on a tostada with mango salsa, slaw, and chipotle aioli

Wild Sockeye Salmon Cake Wild Alaskan sockeye salmon cake, cocktail sauce, and remoulade

SECOND COURSE

Beef Wellington Beef Tenderloin wrapped in layers of Pate duxelles (a finely chopped mushroom mixture), prosciutto, and puff pastry. Russet potato fondant, onion demi, rainbow carrot

Pork Roulade Pork loin rolled with a filling of pesto, sun-dried tomato, feta, parsley, and garlic. Roasted red potato & pancetta wrapped asparagus

Crusted Trout Crusted freshwater trout in a delicious crunchy almond coat. Fingerling potato & green beans in brown butter

THIRD COURSE

Mini Banana Cream Pie

Fresh pastry cream, banana, and cookie in a Graham cookie crust

Mini Coconut Cream Pie

Fresh coconut pastry cream. Heavy whip cream, toasted coconut, in a graham cookie crust

Affagoto The Scoop’s vanilla ice scream and a pour-over of 4 Seasons “Chaps” Blend espresso

DRINK LOCAL Lumberbeard Brewing Pilsner $8

4237 S. Cheney Spokane Rd. 509.624.4182

Menu served Wed-Fri, 4-10 pm

CHINOOK CRAFTED BY CHEF ADAM HEGSTED

A family friendly, finer dining option at the Coeur d’Alene Casino

WORLEY STEAKHOUSE $ 45

FIRST COURSE

Fried Mushrooms Battered and fried portobello mushrooms served in a honey-butter chili sauce

Stuffed Jalapenos Bacon-wrapped jalapenos stuffed with peanut butter and served with pepper jelly

Risotto Arancini Cheesy risotto balls breaded and fried and served with pesto sauce

SECOND COURSE

Steak Chimichurri 6 oz. top sirloin grilled to desired temperature and topped with fresh chimichurri sauce. Served with seasonal vegetables and smash-fried red potatoes

Pancetta Bucatini Carbonara Bucatini pasta tossed in a creamy carbonara sauce with house-made pancetta bacon

Blackened Salmon Caesar Wild-caught sockeye salmon, blackened and served atop honey gem Caesar salad made with Parmigiano-Reggiano cheese and house-made brioche croutons

THIRD COURSE

Cannoli One cannoli dipped in chocolate and filled with traditional creamy filling

Black Forest Cake Roll Chocolate cake rolled up with white icing and cherry filling, topped with ganache and sprinkled with toasted almonds

Mini Charlet Lady fingers surrounding a strawberry mousse filling

DRINK LOCAL

CDA Casino Red Wine Our private label wine is a delicious medium bodied red blend produced by Arbor Crest Wine Cellars $8

37914 S. Nukwalqw

RESERVATIONS RECOMMENDED

208.769.2600

Menu served Sun, 4:30-9 pm; Closed Mon-Tue; Wed-Thu, 4:30-9 pm; Fri-Sat, 4:30-9:30 pm

COCHINITO TAQUERIA

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

DOWNTOWN SPOKANE MEXICAN $25

FIRST COURSE

Chips and Guacamole Fresh fried chips and house-made guacamole GFA V V+

Elote Bowl Grilled corn, cumin and smoked paprika crema, scallion, jalepeno, shishito peppers, crispy pickled onion GFA V Queso Fundito Creamy asadero and sharp cheddar cheese dip with house-ground chorizo sausage, Padron peppers, preserved tomato xni pec and tortilla chips

SECOND COURSE

Any Three Tacos Select any three tacos from our menu GFA

Taco Meal Select any two tacos with rice and your choice of vegetarian black beans or Cochinito-style pork and pinto beans GFA

Karina’s Bowl A large bowl of rice and your choice of vegetarian black beans or Cochinito-style pork and pinto beans topped with any of our taco meats, guacamole, cotija, crema, xni pec and chips or tortillas GFA

THIRD COURSE

Churros House-made churros served with your choice of spiced chocolate or cajeta caramel dipping sauces V

Mezcal Butterscotch Pudding House-made pudding spiked with Vida mezcal, caramelized apple compote, agave whipped cream GF

Chocolate Atole Spiced Mexican drinking chocolate, mezcal whipped cream GF – Spiked (add Ancho Reyes Chile Liqueur) $5 *21 and over only

DRINK LOCAL

Dry Fly Bourbon 101 Washington’s first legal bourbon. Available as a shot or cocktail $13 shot

CLINKERDAGGER

Spokane classic for 49 years, amazing cuisine and epic river views!

DOWNTOWN SPOKANE AMERICAN $ 45

FIRST COURSE

Romaine Caesar Asiago, artisan croutons, house-made dressing, lemon – Add crispy calamari $6

Broadway Pea Salad Water chestnuts, bacon, creamy white pepper dressing – Add coconut shrimp $6

New England Clam Chowder Artisan croutons, caramelized bacon and leeks, Italian parsley – Add crab and artichoke dip $6

SECOND COURSE

Grilled Salmon and Scallops Roasted fingerling potatoes, seasonal vegetables, rosemary butter – Add fried Brussels sprouts $6

Herb Crusted Prime Rib Slow roasted, Yukon Gold mashed potatoes, creamed kale, horseradish, au jus – Add roasted garlic and shallot shrimp $6

Chicken Roulade Cherry blue cheese and almond stuffed, roasted fingerling potatoes, asparagus, bacon, beurre blanc – Add mac ‘n’ cheese $6

THIRD COURSE

Huckleberry Cheesecake Huckleberry puree and fresh whipped cream

Key Lime Pie Nellie and Joe’s Famous Key Lime Juice, graham cracker crust and whipped cream

Creme Brulee Rich vanilla custard with a caramelized sugar crust GF

DRINK LOCAL

Dry Fly Lemon Drop Dry Fly vodka, limoncello, triple sec, fresh lemon sour with a sugar rimmed glass $13

621 W. Mallon Ave.

RESERVATIONS RECOMMENDED

509.328.5965

Menu served Sun 3-9 pm; Mon-Thu 11:30 am-9 pm; Fri-Sat, 11:30 am-10 pm

COLLECTIVE KITCHEN

Upscale bistro

COEUR D’ ALENE AMERICAN $ 45

FIRST COURSE

Stuffed Artichoke Bottoms Crab, cream cheese, garlic, peppers, onions, spinach GF

Bacon Wrapped Figs Charred goat cheese, cucumber salad, blueberry, balsamic GF

Mixed Greens Huckleberry vinaigrette, goat cheese, toasted pepitas GFA V+

SECOND COURSE

Beef Wellington Choice teres major, mushroom duxelles, pastry, mashed Yukon Gold potatoes, asparagus, veal glacé

Chilean Sea Bass Champagne poached sea bass, vegetable black rice risotto, beurre blanc GF

Lobster Mac and Cheese Four cheese béchamel, garlic, onions, spinach, manchego, lobster

THIRD COURSE

Flourless Chocolate Cake Rich, dense chocolate, blueberries, cream GF

Chèvre Cheesecake Goat cheese, huckleberry glaze, cream

Pepita Baklava Pastry, pumpkin seeds, local honey, butter, vanilla bean ice cream, caramel

DRINK LOCAL

Arbor Crest Cliff House Red A medium-bodied blend with layers of spicy oak, red currant, cedar and black raspberry $7

10 N. Post St. 509.474.9618

Menu served Mon-Sat, 11:30 am-9 pm

501 E. Sherman Ave. 208.930.4762

Menu served Sun-Sat, 4-9 pm

COSMIC COWBOY GRILL

Fresh casual restaurant, chef-quality scratch food in about 10 minutes

COEUR D’ALENE AMERICAN $25

FIRST COURSE

Shaved Tri-Tip Sliders Shaved tri-tip steak sliders with housemade huckleberry barbecue sauce and creamy coleslaw GFA

Pulled Pork Tostada Apple cider braised pork shoulder with refried beans, cheddar jack cheese, shredded lettuce, diced tomato, and chipotle ranch on a crispy corn tortilla GF

Roasted Vegetable Salad Roasted Brussels sprouts, cauliflower, butternut squash, and beets with dried cranberries, arugula, pepitas, quinoa, goat cheese, and apple cider vinaigrette GF V – Add chicken, steak, pulled pork, or tofu $5

SECOND COURSE

Portobello Mushroom Burger Grilled portobello mushroom burger with pickled red onion, tzatziki, and arugula. Served with french fries GFA V

Green Chili Pork Stew Green chili pork stew served with hot buttered tortillas and corn casserole GFA

Open Face Chili Burger House-made chili served on a certified USDA angus beef patty and Texas toast topped with pickled jalapeno and cheddar jack cheese. Served with a side of Texas toast GFA

THIRD COURSE

Huckleberry Cheesecake House-made huckleberry cheesecake topped with huckleberry compote V

Chocolate Pot de Creme House-made chocolate pot de creme with salted caramel sauce GF V

Banana Cream Pie House-made banana cream pie V

DRINK LOCAL

CDA Cellars 2020 No. 6 Red Aged in French and American oak, hints of violet, red berry fruit, ripe cherry and soft oak are present in the nose $12.50

412 W. Haycraft Ave.

Menu served Sun-Thu, 4-8 pm; Fri-Sat 4-9 pm

d’BALI ASIAN BISTRO

Southeast Asian comfort food

CRANBERRY ROAD WINERY

A boutique winery, creating wines and dishes with a twist for 14 years!

COEUR D’ALENE NORTHWEST $ 45

FIRST COURSE

Prawn Cocktail Jumbo prawns, house cocktail sauce, lemon GF Soup Fresh and made from scratch soup of the day

House Salad Mixed greens, shaved watermelon radish, carrot ribbons, dressing GF

SECOND COURSE

Braised Short Ribs Braised beef short ribs in cabernet and tomato sauce, carrots, bell peppers, garlic mashed potatoes, fresh herbs GF

Chicken Piccata Chicken cutlets, buttery Chardonnay sauce, capers, penne pasta, lemon, herbs

Prawn Linguini Jumbo prawns sauteed in our house Chardonnay

THIRD COURSE

Crème Brulee Rich custard, crispy caramel layer, fresh fruit GF New York Cheesecake Cheesecake, port reduction, fresh fruit Huckleberry Ice Cream Huckleberry cream, port reduction drizzle GF

DRINK LOCAL

Syrah 2017 Blackberry, chocolate and raspberry. Earthy notes and soft oaky mouth feel $12

208.277.0000

AIRWAY HEIGHTS ASIAN $35

FIRST COURSE

Burmese Tea Leaf Salad Laphet thoke (preserved tea leaves) expertly dressed in Mama J’s special sauce, then tossed with lettuce and tomatoes, and finished with lime, sesame and peanuts GF

Malaysian Nyonya Top Hats Kuih pie tee — these are our bite-sized flavor bombs! Flaky top hat-shaped pastry tarts filled with chicken, jicama, bell pepper, and aromatics

Crispy Fried Tofu Skin Yuba (tofu skins) fried crisp and drizzled with our d’Bali Signature Sauce for a satisfying first course GF V

SECOND COURSE

Braised Beef Short Ribs Galbi-jjim — Mama Jeannie’s family recipe for Korean braised beef short ribs, simmered with golden potatoes, carrots, and onion, then served with rice

Peking Duck Mama J’s Peking Duck honors traditional preparation methods, and is served with fresh-made mantou steamed buns, scallions, and plum sauce

Buddha’s Delight Wok-fired fresh vegetables in our made-inhouse stir fry sauce full of umami and flavor! Served with rice

V – Add your choice of protein $5

THIRD COURSE

Mango Crepes Hong Kong-style thin pan cakes served with sweet mango and cream V

Banana Lumpia Warm and crispy dessert spring rolls stuffed with ripe banana served with coconut ice cream V

Passion Fruit Panna Cotta d’Bali’s signature dessert! A creamy, yet light finish to your meal, that’s sweet an tangy with a salted caramel drizzle GF V

DRINK LOCAL

AC Kelly-Mocho Sangria + Our special red wine and cola elevated with local Arbor Crest wine $8

12924 W. Sunset Hwy.

RESERVATIONS RECOMMENDED

509.230.8629

Menu served Mon-Thu, 5-9 pm; Fri-Sat 5-10 pm

RESERVATIONS RECOMMENDED

208.966.4991 Menu served Tue-Sun, 4-8:30 pm

2380 N. Old Mill Loop

DAS STEIN HAUS

Spokane’s authentic German pub and eatery

NORTH SPOKANE GERMAN

FIRST COURSE

Bratwurst House-made sausage served with stone-ground 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 a cup of soup $2

Sauerbraten Roast beef marinated in a red wine seasoning brine and slow roasted. Served with spaetzle and red cabbage or sauerkraut – Add kaese $1.50

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

German Chocolate Cake Cocktail Dessert in a glass! Vodka, coconut rum and hazelnut liqueur in a chocolate and coconut rimmed glass

DRINK LOCAL

Huckleberry D’Latah Latah Creek’s huckleberry wine $7

RESERVATIONS RECOMMENDED

1812 W. Francis Ave.

509.326.2214

Menu served Sun, 4-8 pm; Mon-Thu 4-9 pm; Fri-Sat 4-10 pm

de ESPAÑA

Spanish tapas

DOWNTOWN SPOKANE EUROPEAN $ 45

FIRST COURSE

Sopa de Almendras Creamy soup made with almonds, garlic, bread, olive and spices. Served warm V

Deviled Eggs Whipped egg yolks with N’duja sausage, smoked paprika, almond, dried olive and sherry GF Boquerones Marinated white anchovies with olive oil, N’duja sausage, lemon zest, and dried olives

SECOND COURSE

Stuffed Pork Brined pork loin stuffed with manchego cheese and piquillo peppers, then breaded and deep fried Roasted Vegetable Paella Asparagus, greens, grilled corn, tomato and peppers slow cooked with rice. Topped with roasted pepper aioli and romesco GF V – Upgrade to a Valencia Paella $10

Tortilla Española Layered potatoes, greens, and onion in baked eggs. Served with salmon chorizo, romesco and aioli GF

THIRD COURSE

Basque Cheesecake Salted caramel and cream GF V

Churros Fried pastry with cinnamon and sugar. Served with warm chocolate sauce V

Tigernutz (21+ only) Chufas, spiced rum, cream, bitters, cinnamon, lemon V

DRINK LOCAL

Rosé Sangria Dry Fly Huckleberry vodka, sparkling rosé, rose vermouth, grapefruit juice, lime juice $12

MULTIPLE LOCATIONS

DE LEON’S TACO & BAR

Authentic Mexican recipes courtesy of the De Leon Family MEXICAN $25

FIRST

Chicken Tortilla Soup Traditional chicken tortilla soup

Queso Dip Smooth and silky queso dip slowly cooked with multiple cheeses and diced chiles and tomatoes

Shrimp Ceviche Mini Tostadas Family shrimp ceviche recipe served on our house-made tostada

SECOND COURSE

Chiles en Nogada (pork) Considered the national dish of Mexico. Fresh poblanos are fried until lightly cooked, stuffed and topped with white cream sauce and served with Mexican white rice

Enchiladas Mexicanas (Chicken or Cheese) Three enchiladas covered in three different sauces and sprinkled with queso fresco. Served with rice and beans

De Leon’s Most Popular Tacos (3) Two Holy Tacos, and one Mahi Mahi Taco. Flour or corn tortillas topped with cabbage, pico de gallo, cilantro, onions, cotija cheese, lime wedges and chipotle sauce on the side. Served with rice and beans

THIRD COURSE

Fried Ice Cream Fried Ice Cream

Tres Leches Cake Mexican cake with three different types of milk

Churros Churros filled with cajeta

DRINK LOCAL

Dry Fly Mule Dry Fly vodka, lime juice and ginger beer served in a copper mug $10

RESERVATIONS RECOMMENDED

909 W. First Ave.

509.443.4215

Menu served Sun-Thu, 3:30-11 pm; Fri-Sat 3:30-midnight

THE DISTRICT BAR

Where rockstars eat DOWNTOWN SPOKANE AMERICAN $35

FIRST COURSE

Tex Mex Quesadilla Flour tortilla loaded with house carnitas, cheddar jack cheese, red onions, salsa verde, and barbecue sauce

Hot Chicken Bites Nashville hot seasoned chicken bites

Jalapeno Croquettes Fresh jalapenos mixed with a blend of cheeses and spices. Served with sweet chili sauce V

SECOND COURSE

Reuben Guinness braised corned beef served on rye bread with Thousand Island dressing, Swiss cheese, and sauerkraut

Tex Mex Burger Two 4 oz. patties on a brioche bun with cheddar cheese, barbecue sauce, onion rings, and house carnitas

Fish and Chips Beer battered pangasius served with steak fries

THIRD COURSE

Pan-Fried Banana Bread Fresh-made banana bread served warm with house-made vanilla ice cream V

Horchata Ice Cream House-made horchata ice cream V Beer Mug Brownie Sundae Beer mug stuffed full of brownies and house-made vanilla ice cream. Topped with chocolate sauce and fresh whipped cream V

DRINK LOCAL

Lumberbeard So Easy Hazy $6

HOW TO CARE

CARRY LOADED UNEXPECTED 20s

The most fun you’ll ever have with a twenty dollar bill! Go to big-table.com and request Unexpected 20 envelopes. Fill them with $20 bills, and watch for opportunities to give them to restaurant workersas a gift, not a tip.

919 W. Sprague Ave.

Menu served Tue-Sat, 4 pm-close

509.244.3279

DOCKSIDE

Dockside unveils its interior remodel and a new innovative menu!

COEUR D’ALENE AMERICAN $ 45

FIRST COURSE

Smoked Pork Wings Three mini pork shanks caramelized with house-made black magic glaze GF

Roasted Beet and Arugula Salad Arugula salad, huckleberry vinaigrette, roasted beets, shaved red onion, gorgonzola cheese, and spiced pecans GF V

Northwest Deviled Eggs Hints of Dijon, smoked Idaho trout, and red caviar GF

SECOND COURSE

Chicken Parmesan Parmesan-crusted chicken breast, prosciutto-mushroom cream sauce, mashed potatoes, and seasonal vegetables

Braised Short Ribs Slow-braised ribs, rich pan sauce, tomato confit, mashed potatoes, and crispy yam shoestrings

Prawn Capellini Angel hair pasta, lemon, white wine, capers, mushrooms, tomatoes, and garlic prawns

THIRD COURSE

S’mores Molten Lava Cake Moist chocolate cake, rich hot fudge, toasted marshmallows, and graham crackers

Chocolate Obsession Sundae Frosted brownies, chocolate and vanilla ice cream, dark chocolate mousse, and assorted chocolate toppings

Bread Pudding Warm cinnamon-vanilla custard bread pudding, vanilla ice cream, and apple-cinnamon sauce

DRINK LOCAL

Huckleberry Breeze Dry Fly huckleberry vodka, grapefruit vodka, house-made Huckleberry Magic, lime juice, and simple syrup $13

DOWNRIVER GRILL

Local. Seasonal. Fresh.

NORTH SPOKANE AMERICAN $ 45

FIRST COURSE

Beet Salad Mixed greens, gorgonzola, red wine-soaked cherries, almond brittle, sherry-maple vinaigrette GF V

– Add herb or fire prawns for $6.50

Smoked Salmon Dip Blistered tomato salsa, micro cilantro, mezcal seasoned tortilla chips GFA

Roasted Corn and Jalapeno Bisque Chipotle creme fraiche, candied jalapeno and corn relish GF V

SECOND COURSE

Short Rib Pappardelle Gorgonzola beef jus, wild mushroom conserva, fried leeks and corn relish

– Add herb or fire prawns for $6.50

Caribbean Shrimp Bell pepper coconut cream sauce, mango salsa, Cuban rice with Mama Lil’s peppers, green peas, cilantro lime butter, crispy tortilla GF

Grilled Pork Chop Salsa bravas fried potato, chimichurri sauce, chili oil, seasonal vegetables, micro cilantro GFA

– Add herb or fire prawns for $6.50

THIRD COURSE

Chocolate Almond Pot de Creme Chocolate sauce, whipped cream, topped with Murray River salt GF V

House Beignets Dusted in cinnamon-sugar with dulce de leche V

Seasonal Sorbet Ask your server about today’s flavor GF V+

DRINK LOCAL

Dry Fly Manhattan

Dry Fly whiskey, sweet vermouth, bitters, cherry $12.50

RESERVATIONS RECOMMENDED

115 S. Second St.

208.292.5678

Menu served Sun-Thu, 7 am-10 pm; Fri-Sat, 7 am-11 pm

DRY FLY DISTILLING

Local eatery inside a working distillery featuring local ingredients

DOWNTOWN SPOKANE AMERICAN $35

FIRST COURSE

Mushroom and Bourbon Butter Sautéed mushrooms with house bourbon, sautéed in shallots, garlic, bourbon butter, turmeric and parsley V

Shrimp and Elote Blacken grilled shrimp tossed with elote street corn, served with a kale gin vinaigrette and garnished with cotija cheese GF

Peppers and Burrata Charred baby bell peppers and burrata served over a Greek yogurt spread with a roasted garlic olive oil. Served with house pita bread

SECOND COURSE

Tomato and Burrata Flatbread Oven roasted tomatoes, parmesan, burrata on a our house-made naan and garnished with a balsamic glaze V – Try it gluten free for $3

Beef and Yukon Braised beef shoulder over a Yukon potato puree, roasted carrots and a Triticale whiskey demi glace Blackened Cod and Sweet Potato Blackened cod with sweet potato cauliflower mash, and roasted corn chow chow GF

THIRD COURSE

Cookies and Cream House-made chocolate chip cookie with vanilla ice cream and bourbon salted caramel

Basque Cheesecake and Peaches Basque cheesecake with a bourbon peach sauce

Smoked Chocolate Brownie Smoked chocolate brownie and vanilla ice cream topped with our Triticale huckleberry sauce

DRINK LOCAL

Huckleberry Lemon Drop Dry Fly Huckleberry Vodka, lemon and simple $12

1021 W. Riverside Ave.

Menu served Sun-Sat, 3-9 pm

509.489.2112

RESERVATIONS RECOMMENDED

509.323.1600 Menu served Tue-Sun, 4-9 pm

3315 W. Northwest Blvd.

DURKIN’S LIQUOR BAR

A natty, upscale American diner, with a swank and sultry basement bar

DOWNTOWN SPOKANE AMERICAN $ 45

FIRST COURSE

Oysters a la Durkin’s Fresh Puget Sound oysters, oven roasted with bacon shallot herb cream, and fried Saltine cracker crumbs

Gambas al Ajillo Roasted shrimp, smokey garlic citrus pimenton oil, fresh herbs GF

Fried Cauliflower Crispy fried florets, tossed in herb pistou, with golden raisin, pistachio crumble, and fresh herbs GF V

SECOND COURSE

Cider Braised Pork Belly Braised belly, fresh corn purée, mustard herb cream GF

Beef Short Ribs Braised beef short ribs, spiced pumpkin purée, hazelnut-salsa macha GF

Gnocchi Sautéed gnocchi, carrot bolognese sauce, Pecorino

Romano, fresh herbs V

THIRD COURSE

French Opera Cake Layers of vanilla sponge cake, French espresso buttercream, chocolate ganache, chocolate glaze V Mimosa Cheesecake Creamy white chocolate, orange and champagne filling, ginger cookie crust, blood orange coulis, orange glacé V

Salted Caramel and Hazelnut Mousse Neapolitan-inspired layered mousse. Vanilla, salted caramel, and Nutella, topped with crispy hazelnut meringue V

DRINK LOCAL

Inland Empire Espresso Martini Vido’s vodka, Doma cold brew espresso concentrate, Kahlua, lemon oil, simple syrup $12

RESERVATIONS RECOMMENDED

415 W. Main Ave

RESERVATIONS RECOMMENDED

509.863.9501

Menu served Tue-Thu, 4-10 pm; Fri-Sat 4-11 pm

EAST PAN ASIAN CUISINE

East is dishing up the area’s best in authentic Pan Asian cuisine

AIRWAY HEIGHTS

FIRST COURSE

ASIAN $35

Ahi Tuna Served poké-style with cucumber, avocado, and sesame dressing

Fresh Spring Roll Butter lettuce, Thai basil, cucumber, kelp, cilantro, hoisin

Egg Flower Soup House-made vegetable broth, scallion, white pepper GF

SECOND COURSE

Teriyaki Chicken Grilled chicken thigh, white and green onion, rice

Braised Pork Belly Slow-cooked pork belly, sweet soy, egg, green onion, rice

Pad Thai Stir-fried tofu, rice noodles, egg, bean sprouts, green onion, carrot, peanuts, house-made special sauce GF

THIRD COURSE

Seasonal Fresh Fruit With haupia, a dairy-free coconut pudding GF

Japanese Cheesecake Ginger huckleberry sauce, crunchy honeycomb brittle

Matcha Yuzu Cake Green tea, white chocolate, citrus

DRINK LOCAL

Dry Fly Spicy Lemonade Spokane’s Dry Fly vodka infused with fresh jalapeños and habaneros, and house-made lemonade $5

FEAST WORLD KITCHEN

Nonprofit restaurant with authentic menus by refugee & immigrant chefs DOWNTOWN SPOKANE ECLECTIC $35

FIRST COURSE

Sopa De Queso Authentic Mexican cheese and potato soup mixed with roasted vegetables. Served with potato flautas, topped with cream and Avocado dressing. Made by Chef María Edith GF V

Beef Mantoo Traditional Afghani steamed beef dumplings in a yogurt sauce topped with split peas. Made by Chef Shaista Hidari

Vegetable Sambosa Egyptian fried pastry stuffed with a savory blend of vegetables. Made by Chef Samah Adam V+

SECOND COURSE

Chicken Karahi Curry and Sindhi Biryani Authentic Pakistani chicken karahi served with naan and traditional sindhi style biryani, a well-seasoned and flavorful rice dish serve with raita sauce. Made by Chef Zubia Roohi GF

Moqueca De Peixe Traditional Brazilian fish stew with a flavorful coconut-based broth with shrimp (can be excluded), topped with tilapia. Served with white rice. Made by Chefs

Cinthia Holman and Nathalia Bueno Jones GF

Vegan Wot Traditional Ethiopian meal with fasoulia (green bean), misir wot (red lentil), kik wot (yellow lentil), salad, and injera (GF) for dipping! Made by Chef Hibraye Tsegay. Served with Himbasha, a traditional bread made by Chef Besrat Asgedom GFA V+

THIRD COURSE

Passion Fruit Mousse and Brigadeiro Passion fruit mousse served in a chocolate cup and a traditional Brazilian brigadeiro - a fudge ball! Made by Chef Camila Seim GF V

Osmathus Coconut Jelly with Poached Fruit Slices

Authentic Chinese jelly made with goji berries topped with sliced poached pear or apple. Made by Chef Michelle Ho GF V+ – Vegan option - full poached pear or apple

Qatayef Authentic Syrian sweet pancakes: one stuffed with clotted cream and one with walnut filling. Made by Chef Nabil Al Zouabi V

DRINK LOCAL

Townshend Cellar Red Table & Pinot Gris $7

317

RESERVATIONS RECOMMENDED

100 N. Hayford Rd. 509.481.2131

Menu served Sun-Thu, 11 am-11 pm, Fri-Sat 11 am-midnight

THE FLYING GOAT

Neighborhood craft beer bar and artisan pizza

NORTH SPOKANE PIZZA $25

FIRST COURSE

“A” Street Chips Thin sliced potatoes deep fried with Flying Goat seasoning or salt and vinegar V+

– Add a side of creamy gorgonzola dressing $1.50

Spicy Italian Sausage Plate House-made spicy Italian sausage served with mustard and apple fennel salad GFA

Zucchini Fritters Zucchini fritter served with tzatziki

SECOND COURSE

Spicy Italian Sausage Pizza Extra virgin olive oil, house-made spicy Italian sausage, mozzarella, basil, topped with apple fennel salad (7” pizza). Ask your server about gluten free options GFA

“D” Street Pizza Yellow coconut curry, cheese blend, potato, carrot, chicken, jalapeno, sriracha, cilantro and lime juice (7” pizza). Ask your server about gluten free options GFA

Cuban Sandwich Pulled pork, back bacon, provolone, homemade pickles, arugula, honey mustard aioli

THIRD COURSE

Poached Pear Shortcake Goat Head Red poached pears, shortcake, whipped cream, pear sauce

Kahlua Crème Brûlée Kahlua mixed with rich and creamy custard topped with a thin, brittle crust of caramelized sugar GF V

Root Beer Float Root beer, vanilla ice cream GF

DRINK LOCAL

Uprise Static Glow Hazy IPA Hop-forward IPA with vibrant notes of juicy tropical fruit $7

1321 W. Third Ave.

RESERVATIONS RECOMMENDED

509.608.1313

Menu served Fri-Sat 11 am-2 pm, 4-8 pm; Sun 11 am-2 pm, 4-7 pm; Wed-Thu 11 am-2 pm

FRANÇAISE

Modern French cuisine

SOUTH SPOKANE FRENCH $ 45

FIRST COURSE

Caviar Deviled Eggs Caviar service deviled eggs with crème fraîche, steelhead caviar, chives and blini GFA

Gruyere Gougères Pate choux pastry puffs with savory cheese and cheese mousse dusted with mushroom cheese powder V Steak Tartare Diced beef filet mignon in a Dijon-shallot dressing topped with an egg yolk, herb salad, aioli, red wine glace and burnt onions. Served with warm chips GF

SECOND COURSE

Duck à l’Orange Slow-cooked duck hind quarter with orange sauce and zest. Served with sweet potato and sautéed greens – Add an additional duck hind quarter $10

Steak Frites Grilled hanger steak sliced and topped with blue cheese-cognac butter, greens, chives and charred shallots. Served with aioli and fries

Roasted Vegetable Tart Shortbread crust filled with goat cheese and topped with roasted squash, carrots, garlic confit, and mushrooms. Finished with warm olives and served with greens V – Add pork belly $5

THIRD COURSE

Chocolate Pot de Creme Slow cooked, silky smooth chocolate custard with orange confit, Grand Marnier whipped cream and fried puff dough V

Beignets Fried pastry dough topped with powdered sugar and served with berry jam and orange whipped cream V

Spiced Squash Tart Roasted squash cooked with spiced cream in a pastry crust, served chilled with whipped cream, candied pepitas and caramel

DRINK LOCAL

Gimlet Française Dry Fly gin, elderflower liqueur, lavender, lime, bitters $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 Sun-Thur, 3-9 pm; Fri-Sat 3-10 pm

GANDER & RYEGRASS RESTAURANT

Italian inspired, coursed fine dining

DOWNTOWN SPOKANE ITALIAN $ 45

FIRST COURSE

Winter Salad citrus. hazelnut. goat cheese.

Smoked Steelhead amaranth. roe. almond.

Pork Rillettes Gander & Ryegrass bread. olive. caper and raisin chutney.

SECOND COURSE

Casarecce pork shoulder ragout. parmesan.

Campanelle squash. pork belly. pepitas.

Spaghetti red beef sauce. parmesan.

THIRD COURSE

Pork Tenderloin carrot. chicory. hazelnut.

Scallop cauliflower. mushroom. citrus.

Shortrib potatoes. kale. root vegetables.

DRINK LOCAL

House Cola Old Fashioned house cola syrup. house bitters.

Dry Fly Straight 101 Bourbon $12

GILDED UNICORN

Modern American classics with craft cocktails

DOWNTOWN SPOKANE AMERICAN $35

FIRST COURSE

Deviled Eggs Stuffed eggs with smoky whipped yolks, topped with maple chili and applewood bacon GF Devils on Horseback Bacon-wrapped dates with crushed almonds and maple bourbon glaze GF Bocce Rolls Garlic confit and mozzarella stuffed into fresh oven-baked rolls V

SECOND COURSE

Tater Tot 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

Jalapeño Popper Mac and Cheese Roasted jalapeños, cream cheese sauce, crispy bacon, potato chip topping and parmesan cheese – Add chili $4; add squash $3

Wild Mushroom Stroganoff Slow-cooked mushrooms, mushroom gravy, crème fraiche, green peas and egg noodles topped with crispy mushrooms V – Add braised brisket $6

THIRD COURSE

Hearth Porter Brownie Caramel glaze, brown sugar ice cream, praline pecans V

Coconut Cream Pie Banana whipped cream, toasted coconut, banana chips V

Unicorn Dessert Martini (21+ only) Huckleberry cream, blueberry, chocolate liqueur, whipped cream, sprinkles V

DRINK LOCAL

Unicorn Old Fashioned Dry Fly whiskey, orange liqueur, cherry amaro, bitters, orange, cherry $14

404 W. Main Ave.

RESERVATIONS RECOMMENDED

509.315.4613

Menu served Sun-Thu, 5-9 pm; Fri-Sat 5-10 pm

HAY J’S BISTRO

Upscale bistro, surprisingly connected to a gas station

LIBERTY LAKE BISTRO $ 45

FIRST COURSE

Blackened Bleu Tender Tips Gorgonzola cheese GF

Halibut Cakes Cilantro lime sour cream, fresh herbs

Butcher Block Sausage House-made sausage, mustard, pickled vegetables GF

SECOND COURSE

Bistro Medallions Cabernet demi glace, gorgonzola cheese, mashed potato

Parmesan Crusted Halibut Lemon thyme butter crème, basmati rice, vegetables GFA

Chicken Marsala Risotto Shallot, mushroom, arugula, fine herbs, parmesan GF

THIRD COURSE

Carrot Cake Cream cheese frosting, candied pecans, Craisins, golden raisins

French Chocolate Cake Raspberry sauce, sweet cream ice cream

Lemon Bar Classic preparation, raspberry sauce, whipped cream

DRINK LOCAL

Old Fashioned Dry Fly bourbon, orange, sugar, bitters, Luxardo cherry $19

110 S. Monroe St.

RESERVATIONS RECOMMENDED

509.309.3698

Menu served Sun-Thu, 4-11 pm; Fri-Sat 3 pm-midnight

HERITAGE BAR & KITCHEN

Pub food done right

DOWNTOWN SPOKANE AMERICAN $25

FIRST COURSE

Vegan Chowder A cashew-based vegan chowder loaded with potatoes, carrots, celery and portobello mushrooms V+

Candied Bacon Sweet, spicy and savory

Couscous Street Corn Salad Pearl couscous mixed with roasted corn, tomatoes, red onion, jalapeno, cilantro and spices topped with cojita cheese V

SECOND COURSE

Stewich Slow-cooked shredded beef piled on a garlic parmesan hoagie with a house-made savory seasoned hash brown. Topped with a fresh veggie mix

Korean Barbecue Vegan Chicken Sandwich A housebreaded vegan chicken patty smothered in Korean BBQ sauce. Served with pickles and a cabbage slaw on a toasted bun V+

Birria Chicken Nachos Slow cooked birria chicken with melted cheddar and smoked gouda. Topped with a black bean pico de gallo and sour cream

THIRD COURSE

Hot Fudge Ice Cream Cake A chocolate brownie base, layered with vanilla ice cream and hot fudge

Pop-Tart Pancakes Two Pop-Tart pancakes topped with maple syrup and fresh strawberries V V+

Local Tap Beer Choose between one of our eight local tap beers, all brewed in Spokane County V V+

DRINK LOCAL

Black Manhattan Dry Fly Triticale whiskey, Averna Amaro, Angostura bitters and orange bitters. Chilled and served up with a cherry $14

RESERVATIONS RECOMMENDED

21706 E. Mission Ave. 509.926.2310

Menu served Tue-Sat, 4-9 pm

122 S. Monroe St.

509.863.9235

Menu served Mon-Thu, 4-8:30 pm; Fri-Sat 4-9 pm

Join

HOGWASH WHISKEY DEN

A modern-day speakeasy slinging top shelf whiskey and creative comfort food

DOWNTOWN SPOKANE ECLECTIC $35

FIRST COURSE

Burnt Eggplant + Tahini Flatbread, sesame, lemon, sumac, cumin, oregano GFA V+

Boudin Assorted mustards, pickled green beans, crackers GFA

Southern Fried Chicken Wings Bone-in wings, four spices, assorted pickles, wet naps. Choice of buffalo sauce, blue cheese or ranch GFA

SECOND COURSE

Hogwash Burger Hog sauce, white American cheese, caramelized onions, greens, Lil’ Jojos GFA – Beyond Burger available

Mushroom Tom Kha Galangal, lime leaf, lemongrass, chilies, 9 Mile Farms’ mushrooms GF V+

Chicken Pesto Mac White cheeses, basil, lemon, toasted almonds – Chicken can be omitted to be a vegetarian option

THIRD COURSE

Ricotta Zeppole Raspberry curd, white chocolate ganache, amaretto V – Add vanilla ice cream $3

Frozen Thai Tea Toasted coconut, pandan black rice, cream soda GF V+

Beer Bread Pudding Purple Egyptian beer, green apple, warm spices, amaro almonds V – Add vanilla ice cream $3

DRINK LOCAL

Local Taps YaYa Fluffy Puffy Sunshine IPA, Liberty Cider Raven Oak, Grain Shed Purple Egyptian Ale, Lumberbeard Stouted from the Bottom $6

HONEY EATERY AND SOCIAL CLUB

Modern comfort foods with craft cocktails!

COEUR D’ALENE AMERICAN $ 45

FIRST COURSE

Breakfast Deviled Eggs Whipped egg yolk with maple syrup, topped with candied bacon, crispy potatoes GF Green Chile Chips Fried Idaho potatoes tossed in spicy green chile powder and sea salt. Served with honey cream cheese GF V Honey Caesar Salad Gem lettuce tossed in creamy garlic dressing with manchego cheese, pan-fried croutons, roasted garlic and cured egg yolk GFA V

SECOND COURSE

Honey Fried Chicken Crispy fried bone-in chicken topped with honey butter glaze and served with warm potatoes tossed in honey mustard dressing, a honey bun, pickled jalapeños and kimchi

Pan Roasted New York Strip with Bone Marrow Butter 28day aged Idaho beef cast iron seared, served sliced and topped with chilies, grated horseradish, lemon zest, and herbs. Served with smash fried red potatoes

Mushroom Meatloaf Grilled meatless meatloaf made with mushrooms and plant-based protein, hearth roasted with Laughing Dog Inland Amber barbecue sauce, fried onions and mushrooms. Served with sweet potato hash V

THIRD COURSE

S’mores French Toast Sticks Custard dipped brioche fried crispy and served with hazelnut, chocolate sauce, graham crumble and toasted marshmallow V

Doughlicious Coffee Cake Hearth baked coffee cake with ginger labneh frosting V

Adult Hot Chocolate (21+ only) Peanut butter whiskey, amaretto, Irish cream, Grand Marnier whipped cream GF V

DRINK LOCAL

Honey Old Fashioned Dry Fly whiskey, smoked honey, orange bitters, honey comb $12

RESERVATIONS RECOMMENDED

304 W. Pacific Ave.

509.464.6541

Menu served Mon-Thu, 4-9 pm; Fri-Sat, 4-midnight

HUNT

Elevated campfire food!

DOWNTOWN SPOKANE AMERICAN $35

FIRST COURSE

French Onion Dip French onion dip + creme fraiche + chips GF V

Pimento Cheese pimento cheese + pickles + focaccia V – Add andouille sausage link $5

Caesar Salad Caesar salad + anchovy + garlic + lemon + parmesan + bread crumb

SECOND COURSE

Italian Beef Sandwich giardiniera + jus + sweet peppers

Turkey Chili braised turkey + bacon cornbread + pickled onion + cheese GF

Pumpkin Mac and Cheese cheese sauce V

THIRD COURSE

Chocolate Mousse citrus + whipped cream GF V

Pot de Creme honey jam GF V

Vanilla Bread Pudding lemon curd + whipped cream V

DRINK LOCAL

Anvil Coffee $3

317 E. Sherman Ave

Menu served Sun-Sat, 4 pm-close

208.930.1514

INLAND PACIFIC KITCHEN

Modern fine dining restaurant with craft cocktails

DOWNTOWN SPOKANE NORTHWEST $ 45

FIRST COURSE

Rilette Smoked chicken, bread and butter pickles, herb salad, crostini

Potato Leek Soup Leek nori, crème fraiche, onion confit GF V

Winter Squash Salad Roasted winter squash, coconut lime vinaigrette, pepitas, crispy shallots GFA V V+

SECOND COURSE

Rockfish Risotto, mushroom conserva, pickled fennel, smoked garlic cream sauce GF

Tagliatelle Butternut, gremolata, parmesan, sage brown butter, pea shoots V

Pork Loin Chickpea panisse, parsnip mostarda, vegetable demi, herb salad GF

THIRD COURSE

Gelato Graham cracker gelato, burnt meringue, kabocha butterscotch, delicata chips V

Financier Brown butter financier, mascarpone, poached pear, honey, puffed wild rice V

Float Graham cracker ice cream, cinnamon chocolate milk stout float V

DRINK LOCAL

Fluffy Puffy Sunshine YaYa’s New England style IPA $7 RESERVATIONS RECOMMENDED

Ave.

Menu served Tue-Sat, 4-9 pm

Menu served Wed-Sat, 5-9 pm; Sun-Tue Closed

509.464.6541

IRON GOAT BREWING

Local brewery making upscale pub food and craft beer for over a decade

DOWNTOWN SPOKANE ECLECTIC $35

FIRST COURSE

Lemon Garlic Chicken Wings Fried chicken wings tossed with a lemon and roasted garlic sauce served with a cabbage slaw and grilled lemon GF

Beer Battered Broccolini Iron Goat beer-battered broccolini topped with gremolata and served with an aquafaba remoulade

V+

ITALIAN KITCHEN

Spokane’s premier dining experience featuring authentic Italian cuisine

DOWNTOWN SPOKANE ITALIAN $ 45

FIRST COURSE

House Salad Mixed greens, fresh tomatoes, house-made parmesan vinaigrette and croutons V

Caesar Salad Traditional Caesar salad with house-made dressing

Onion Lovers Cheesy Dip Caramelized onion and chive cheesy dip served with pickled red onions and grilled house focaccia. Gluten-free bread available by request GFA V

SECOND COURSE

Shrimp Chowder Shrimp, onion, celery, potatoes, and housesmoked pork belly in a creamy shrimp and herb broth, topped with chili oil and gremolata served with grilled house focaccia. Gluten-free bread available by request GFA

Butternut Squash and Cashew Fettuccine Alfredo Creamy cashew and butternut squash Alfredo sauce with fettuccine noodles topped with fried butternut squash ribbons, roasted garlic pepitas and fried sage V+

Braciole Flank steak stuffed with a garlic, parmesan, and herb breadcrumb filling, braised in pomodoro sauce served over cheesy polenta topped with gremolata and parmesan

THIRD COURSE

Hot Chocolate and Marshmallows Ganache hot chocolate served with a house Goatmeal Stout marshmallow

Pear Crumble Pear crumble with an oat and almond streusel

GFA V+

Churros and Chocolate Ganache House churros served with an orange chocolate ganache V

DRINK LOCAL

Brewski’s Blonde Our blonde ale with citrus and floral aromas from additions of orange peel and honey $6.50

1302 W. Second Ave.

Menu served Sun-Sat, 4-8 pm

RESERVATIONS RECOMMENDED

509.474.0722

KASA RESTAURANT & TAPHOUSE

Local Feel. Fusion Flavors.

DOWNTOWN SPOKANE GASTROPUB $25

FIRST COURSE

Hummus Roasted olives, garlic, shallots, hot honey, feta, served with Kasa bread GFA V House Salad Romaine, cucumber, red onion, tomato, parmesan, crouton, choice of dressing GFA V Fresh Soup of the Day Daily selection

SECOND COURSE

Adobo Pork Sandwich Sliced red onion, white cheddar, green onion, with lime and adobo pan sauce served on grilled Kasa bread

– Add double pork $5

Red Curry Bowl Grilled chicken, spicy peanut sauce, pineapple and jalapeno salsa, cotija, curry crème, peanuts, cilantro, served with Kasa bread

– Add double chicken $5

So Rockin’ Veggie Carrot and chickpea stew, red onion, avocado, curry crème, cilantro, served with Kasa bread GFA V

– Add chicken or pork $5

THIRD COURSE

Hazelnut Chocolate Dream Bars With salted peanuts V

Vanilla Porter Brownie With vanilla ice cream, house hazelnut ganache and salted peanuts V

Ice Cream Sundae A scoop of vanilla bean ice cream topped with hazelnut ganache and salted peanuts GF V

DRINK LOCAL

House Red Wine Townshend single barrel malbec on tap $9

Minestrone Soup House-made with carrots, onions, celery, potatoes, zucchini, garlic, kidney beans, spinach and bacon – or Soup of the Day

SECOND COURSE

Tuscan Penne Pasta Artichoke hearts, sun-dried tomato, goat cheese and spinach, finished with olive oil V Chicken Formaggio Baked with fresh herbs, three cheeses, sautéed veggies, marinara and Alfredo sauces on a bed of angel hair pasta

Spaghetti with Meatballs and Italian Sausage Spaghetti with a combination of house-made meatballs and Italian sausage with our house-made marinara

THIRD COURSE

Tiramisu House specialty made from scratch

Creme Brulee Traditional vanilla bean custard with a caramelized sugar crust

Spumoni Ice Cream An Italian favorite featuring chocolate, pistachio and cherry flavors

DRINK LOCAL

River City Experience Pale Ale $7

908 N. Howard St., inside the Papillon Building 509.315.8951

Menu served Mon-Sat, 11 am-9 pm

RESERVATIONS RECOMMENDED

113 N. Bernard St. 509.363.1210

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

KISMET

Latin INSPIRED cuisine, located in the heart of Hillyard

NORTH SPOKANE LATIN $35

FIRST COURSE

Winter Elote Sauteed corn, cotija mornay, mojo verde, crispy garlic, house tajin GFA V

Stuffed Anaheim Pepper Chorizo and cheese blend stuffed Anaheim pepper, spicy pepita machaca, avocado verde GF Ceviche Guajillo cured albacore, orange, pickled red onions, chili, mojo verde on a tostada GF

SECOND COURSE

Smoked Cheese Black Bean Empanada Smoked cheese and black beans, labneh, pickled chilies, verde, crema V

Braised Short Ribs Ancho braised beef short ribs, potato croquette, crispy onions, braisage

Bocalo Pan-seared white fish, curtido, pickled vegetables, mole aioli, soy reduction GF

THIRD COURSE

Mexican Chocolate Brownie Brownie served with warm caramel sauce V

Mezcal Sorbet Mango mezcal sorbet with mango chili sauce GF V V+

Leches Cake Milk-soaked white cake, with whipped cream V DRINK LOCAL

Spicy Lemonade Ballistic Distillery’s Luxe Vodka, house lemonade, muddled peppers, soda $9.50

3020 E. Queen Ave.

Menu served Sun-Sat, 3-9 pm

RESERVATIONS RECOMMENDED

509.309.2944

KUNI’S THAI CUISINE

Authentic Thai cuisine in a modern, family-run restaurant

NORTH SPOKANE THAI $35

FIRST COURSE

Kuni’s Grilled Pork A traditional Thai favorite featuring marinated pork loin grilled to perfection and served with a sweet chili sauce GF

House Salad Organic greens, carrots, radishes, tomatoes, red onion, cucumbers, boiled eggs and crispy tofu with Kuni’s house dressing GF V

Chupe de Camarones A spicy, creamy chowder from Peru made with shrimp, mixed veggies, Peruvian seasoning in a seafood broth and topped with cilantro GF

SECOND COURSE

Chiang Mai Pork Curry Kuni’s mother’s recipe featuring slowcooked pork loin in Hinlay spice, red curry, ginger and shallots. Served with steamed broccoli, carrots and zucchini GF

Volcano Beef Marinated top sirloin grilled to perfection and served with stir-fried bell peppers, onions, mangos, pineapples and asparagus. Served flambé! GF

Peanut Sauce Delight Crispy chicken, tofu, or coconut prawns wok-fried with zucchini, broccoli, carrots, cabbage and spinach topped with our signature peanut sauce V – Add additional coconut prawns $2

THIRD COURSE

Sweet Black Rice Pudding Black rice sweetened with coconut sugar and served with a coconut cream sauce GF V

Thai Ice Tea Fresh-brewed Thai iced tea sweetened and served with cream GF V

Baklava with Coconut Ice Cream Fresh, homemade baklava with coconut ice cream made by Mary Lou’s Milk Bottle V

DRINK LOCAL

Rusty Red Big Barn Brewing Co. $5

101 E. Hastings Rd.

RESERVATIONS RECOMMENDED

509.290.5993

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

LEFTBANK WINE BAR

Craft food with Spokane’s best glass pour wine selection

DOWNTOWN SPOKANE ECLECTIC $35

FIRST COURSE

Chop Salad Romaine, turkey, salami, mozzarella, parmesan, tomatoes, with house-made balsamic vinaigrette GF Bean and Bacon Soup A Mediterranean classic! Warm and earthy soup with a rich broth, kale, aromatics, and of course beans and bacon! GF

French Onion Soup A classic with a flavorful broth, onions, toasted baguette, topped with melted ooey gooey cheese!

SECOND COURSE

Cornish Game Hen and Couscous Glazed Cornish game hen served over a bed of fresh herbed couscous. A fun Greek classic!

Osso Bucco A fun twist on an Italian classic! A wine braised bone-in pork chop served with a fresh herbed whipped potatoes and wine sauce GF

Ziti en Frattoria Two meats, three cheeses and fresh tomato sauce come together to form our version of this Italian classic. Served with toasted bread and made with love!

THIRD COURSE

Baklava Greek classic made with filo pastry dough, pistachios, olive oil, and fresh local honey V

Gelato Sundae Gelato topped with caramel and chocolate sauces, fresh fruit, and candied nuts. All the fun to end a fun meal! GF V

Dessert Wine A tawny port to sip and enjoy! GF V+

DRINK LOCAL

Barili Oaked Chardonnay A perfect blend of oak and fruitiness. Made in downtown Spokane! $14

LATAH BISTRO

Quaint and romantic spot, a fine dining favorite!

SOUTH SPOKANE ITALIAN $ 45

FIRST COURSE

Caesar House-made creamy garlic dressing, freshly grated Parmigiano-Reggiano, crisp cheese crouton. Spokane’s best

Caesar GFA V

– Add organic chicken breast $8; grilled jumbo prawns $9

Bistro Salad Balsamic vinaigrette, field greens, gorgonzola, figs, toasted almonds GF V V+

– Add organic chicken breast $8; grilled jumbo prawns $9

Pulpo (Octopus) Cannellini beans, arugula, Mama Lil’s, housemade salsa verde V

SECOND COURSE

Costola Corta Bolognese (Short Ribs) Pancetta, pappardelle, balsamic cipolles, pistachio, basil, Parmesan-Reggiano

Porchetta Italian white beans, grilled romaine, stewed San Marzano tomatoes, preserved lemon GF

Halibut Parsnip puree, radicchio, pickled fennel, fig and cherry mostarda GF V

THIRD COURSE

Salted Chocolate Ganache Torte Almond, cashew and pistachio nut crust, house-made raspberry sorbetto, fleur de sel GF V

Olio d’oliva Cake Limone curd cagliata, house-made vanilla bean ice cream, extra virgin olive oil, Jacobson salt V Biscotto-Brownie Caramello, smoked walnut brittle, chocolate chip cookie dough semifreddo V

DRINK LOCAL

Nutty Old Fashioned Two Loons Maple Pecan Bourbon, black walnut bitters, Luxardo cherry $15

RESERVATIONS RECOMMENDED

509.838.8338

LEGENDS OF FIRE

Spokane’s premium cigar lounge, offering exotic cigars and spirits

AIRWAY HEIGHTS AMERICAN $ 45

FIRST COURSE

Canoe Ridge Vineyard, Expedition Red Blend Polished texture, velvety finish, notes of smoky plum and red currant

Cold Brew Negroni A legendary take on the classic Negroni; 24-hour vanilla bean coffee-infused Campari, Dry Fly gin, and Carpano Antica Formula sweet vermouth, stirred and served Brick West, Brick By Brick IPA Smooth balance of hop and pine notes with a dry, fruit-forward finish

SECOND COURSE

La Palina Double Digit Cigar A dark and oily Ecuadorian Maduro wrapper brings flavors of natural sweetness while the Dominican and Nicaraguan binder/filler push a complex blend of spices across the palette

La Palina Classic Connecticut Cigar This Ecuadorian Connecticut fills the senses with notes of cream, leather, and fresh-cut oak

FLVR Space Ranger Cigar An intergalactic explosion of chocolate and mint flavors

THIRD COURSE

Steak Frites Char-grilled beef, crisp French fried potatoes, garlic aioli GF

Schnitzel Golden breaded pork cutlet, whipped potatoes, lemon Chicken Piccata Fresh seasonal vegetable, russet potato

DRINK LOCAL

Cold Brew Negroni A legendary take on the classic Negroni; 24-hour vanilla bean coffee-infused Campari, Dry Fly gin, and Carpano Antica Formula sweet vermouth, stirred and served $14

108 N. Washington St.

RESERVATIONS RECOMMENDED

509.315.8623

Menu served Mon-Thu, 4-10 pm; Fri-Sat 4-midnight

100 N. Hayford Rd.

Menu served Tue-Sun, 4-9 pm

509.481.2093

4241 S. Cheney Spokane Rd.

Menu served Sun-Sat, 4-9 pm

LITTLE NOODLE AND ITTY-BITTY BUDDHA

An Asian inspired restaurant and Tiki bar

NORTH SPOKANE ASIAN $25

FIRST COURSE

Edamame Whole soy beans tossed with choice of truffle parm, sriracha garlic or sea salt GF GFA V V+

Musubi Crisps Smoked Spam or smoked tofu wrapped in rice and seaweed then wrapped in rice paper and pan fried. Garnished with fried garlic and side sauce GF GFA V V+

Sake Clams Small side of our house sake clams served in a lemongrass basil compound butter and served with a toasted crostini GF GFA V

SECOND COURSE

Lava Cup O’ Noodle A spicy cup of ramen noodles tossed with house lava sauce, veggies, choice of protein and garnished with fired garlic, chili oil and local micro greens GFA V V+ – Add a marinated egg for $3; add house vegan kimchi for $3

Thai Curry Noodles Rice noodles in a red curry sauce with veggies and choice of protein. Garnished with cilantro, fresh lime, smoked nuts and a drizzle of house chili oil GFA V V+ – Add a marinated egg $3; Kimchi $3

Pho Rice noodles in our house beef bone broth with thinly sliced onion, lemongrass oil, cilantro and served with choice of protein and a side plate of cabbage, jalapeno, lime and fresh Thai basil, sriracha and hoisin. Vegan broth available GF V V+ – Add wild mushrooms for $3

THIRD COURSE

Matcha Cheesecake A fortune cookie crust with a matcha (green tea) cheesecake V

Thai Tea Creme brulee A sweet Thai tea brulee with a caramelized sugar shell GF V

Bite Size Citrus Cup Sorbet Housemade sorbet nestled in a citrus cup. The perfect palate cleanser GF V V+ DRINK LOCAL

Talking Monkey Crisma Rum Liqueur, Pitotti cold brew, spiced rum, banana liqueur, condensed milk finished with a smoked cinnamon stick $13

713 W. Garland Ave.

Menu served Tue-Sat, 12-8 pm; Sun 12-6 pm

509.994.5157

MACDADDY’S

Gourmet mac and cheese

NORTH SPOKANE AMERICAN $25

FIRST COURSE

Bacon Mac Balls Bacon mac and cheese breaded and deep fried to perfection, covered in bacon cheddar sauce. Served with chipotle sauce for dipping

Buffalo Chicken Mac Balls Buffalo chicken mac and cheese breaded and deep fried to perfection, covered in bacon cheddar sauce. Served with chipotle sauce for dipping

Caesar Salad Romaine tossed with parmesan, croutons and Caesar dressing – Add grilled chicken $3

SECOND COURSE

Pulled Pork Mac and Cheese Macaroni noodles grilled with bacon cheddar sauce, slow-roasted pulled pork and barbecue sauce

Pizza Mac and Cheese Macaroni noodles grilled with bacon cheddar sauce, pepperoni, marinara, parmesan, mozzarella, and black olives GFA

Cougar Gold Mac and Cheese Macaroni noodles grilled with Cougar Gold cheese sauce GFA – Add bacon $4

THIRD COURSE

Chocolate Ice Cream Chocolate ice cream made by our good friends at Mary Lou’s Milk Bottle

Salted Carmel Ice Cream Salted caramel ice cream made by our good friends at Mary Lou’s Milk Bottle

Strawberry Shortcake Shortcakes covered in strawberries, strawberry sauce, whipped cream

DRINK LOCAL

Lemon Basil Cider One Tree Hard Cider $5

10115 N. Newport Hwy

509.474.1336

Menu served Wed-Fri, 4-9 pm; Sat-Sun noon-9 pm

MULTIPLE LOCATIONS

LONGHORN BARBECUE

Texas pit style barbecue. Serving Spokane since 1956!

FIRST COURSE

BARBECUE $25

Chili Cheese Fries Longhorn steak fries topped with our Texas steak chili, smoked queso, tomates, olives, onions and jalapenos

GFA

MACKENZIE RIVER PIZZA, GRILL & PUB

Incredible array of delectable dishes, always flavorful and fresh

SOUTH SPOKANE AMERICAN

FIRST COURSE

Longhorn German Sausage Longhorn’s very own barbecued German sausage served with zesty sauce and our famous original barbecue sauce GFA

Pulled Pork Quesadilla Slow-smoked pulled pork topped with corn, black beans, cilantro salsa, grilled onions, drizzled with our Texas Bold barbecue sauce. Wrapped in a flour tortilla

SECOND COURSE

Rib Platter Zesty rib tips, baby back ribs and St. Louis ribs. Served with corn muffin and choice of sideboard GFA

– Add salad bar $8.95

Brisket Platter Slow smoked brisket on Texas style pits. Served with our Texas Bold barbecue sauce, corn muffin and choice of sideboard GFA

–Add salad bar $8.95; add two bones $5

Barbecue Half Chicken Barbecued half chicken, glazed with our sweet apple baste. Comes complete with a corn muffin, and choice of sideboard GFA

– Add salad bar $8.95; add two bones $5

THIRD COURSE

Carrot Cake Koselig Kitchen’s spiced carrot cake with golden raisins and cream cheese frosting

Cheesecake French silk cheesecake topped with raspberry and a chocolate drizzle

Dark Chocolate Brownie Koselig Kitchen’s dark chocolate brownie with a chocolate cookie crust and almond caramel. Topped with coffee ice cream

DRINK LOCAL

No-Li Rotating Tap Ask your server about seasonal selections

$6.50

MULTIPLE LOCATIONS

AIRWAY HEIGHTS

7611 W. Sunset Hwy.

Menu served Mon 4-8 pm; Tues-Sun 4-9 pm

SPOKANE VALLEY

2315 N. Argonne Rd

Menu served Mon 4-8 pm; Tues-Sun 4-9 pm

509.838.8372

509.924.9600

MASTER THE MENUS

KEY

GF - Gluten-Free

GFA - Gluten-Free Available

V - Vegetarian

V+ - Vegan

Hours Available

Hours listed are the times the three-course Inlander Restaurant Week menu is served. Some menus are available at dinner and lunch!

$25

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

2910 E. 57th Ave.

509.315.9466

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

MAMMA MIA’S ITALIAN RESTAURANT

Italian Ristorante serving homemade recipes made from scratch daily NORTH SPOKANE

FIRST COURSE

Arancini Risotto balls stuffed 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

Minestrone or Italian Wedding Soup Homemade minestrone with vegetables, acini di pepe pasta and pieces of Mamma Mia’s meatballs.

Homemade Italian wedding soup with spinach, orzo and meatballs

SECOND COURSE

Cheese Ravioli Fresh spinach pasta with a three-cheese filling, cooked al dente with your choice of one of our homemade sauces V – Add your choice of protein for $5

Crab Lasagna with Vodka Sauce Pasta sheets layered with imitation crab, mozzarella, parmesan, asiago, fresh basil, fresh tomato and vodka sauce GFA

Spaghetti Pomodori Spaghetti cooked al dente tossed in a sauce of sauteed tomato, basil, garlic, butter and olive oil

– Add your choice of protein for $5

THIRD COURSE

Tiramisu Italian classic made with layers of sponge cake, espresso, mascarpone cheese, and coffee liqueur dusted with cocoa powder V

Lemon Cheesecake Homemade buttery lemon crust with creamy lemon cream cheese filling, topped with lemon curd

Affogato Scoop of creamy vanilla ice cream topped off with a shot of hot espresso and a homemade almond cookie served alongside GFA V

DRINK LOCAL

Barili Backdoor Reserve Red wine blend on tap, exclusive to Mamma Mia’s $7

RESERVATIONS RECOMMENDED

420 W. Francis Ave.

Menu served Sat-Thu, 4 pm-close; Fri 11:30 am-close

MAX AT MIRABEAU

The most eclectic culinary experience is in the Valley at Max

SPOKANE VALLEY ECLECTIC $ 45

FIRST COURSE

Stuffed Bacon Wrapped Medjool Dates Garlic-herb Boursin cheese, apple cider-maple chili vinaigrette

Max Greek Salad Romaine, cucumber, red onion, Kalamata olives, artichoke, tomato, feta with a sherry vinaigrette GFA V

Jumbo Coconut Shrimp Large flake coconut, TT’s Pale Ale batter, chili coconut mango sauce

SECOND COURSE

Chicken Piccata Dry vermouth, lemon, herbs, capers, artichoke on a bed of fresh linguine

Applewood Bacon Wrapped Diver Scallops Cougar Gold cheese risotto, quinoa, lentils, shiitake mushrooms, butternut squash GF

Flat Iron Peppercorn Steak Four peppercorn crust, brandy demi glace, herb roasted potatoes GF

THIRD COURSE

Peanut Butter Pie Creamy peanut mousse, Oreo crumble crust, nut brittle V

Chocolate Coconut Trifle Cake Pecans, white chocolate mousse, bittersweet ganache, black currant gastrique V

Washington Apple Galette Tender pastry, cinnamon, salted caramel, Tillamook vanilla bean ice cream V

DRINK LOCAL

Dry Fly Old Fashioned Dry Fly bourbon 101, orange bitters, simple syrup, large ice cube, orange zest, Bordeaux cherry $12.90

MELTING POT

Create genuine connections with friends and family around our fondue pots

DOWNTOWN SPOKANE EUROPEAN $ 45

FIRST COURSE

Loaded Baked Potato Cheddar Cheese Fondue Aged cheddar, emmenthaler, vegetable broth, green goddess, garlic and wine seasoning, potatoes, bacon, scallions. Vegan cheese options available GFA – Add charcuterie dippers: smoked salami, prosciutto, chorizo; $6 each; $10 all three Buffalo Wisconsin Trio Cheese Fondue Fontina, butterkäse, gorgonzola, sherry wine blend, shallots, scallions, Frank’s® RedHot Buffalo Wing Sauce GFA V – Add charcuterie dippers: smoked salami, prosciutto, chorizo; $6 each; $10 all three Mac and Five Cheese Fondue Macaroni noodles, bacon, shallots, five cheese blend, seasoned bread crumbs – Add charcuterie dippers: smoked salami, prosciutto, chorizo; $6 each; $10 all three

SECOND COURSE

Thai Kale Salad Kale, cilantro, cucumber, Thai satay dressing, carrots, spicy sunflower seeds GFA V

Bacon and Bleu Spinach Spinach, tomatoes, bacon, egg, gorgonzola, bacon bleu cheese dressing GF

Wisconsin Wedge Iceberg wedge, tomatoes, gorgonzola, bacon, peppercorn ranch GF

THIRD COURSE

Meat Lover’s Filet mignon, spicy Thai teriyaki sirloin, andouille sausage, coffee-rubbed Angus sirloin GFA – Add a lobster tail at market price

The Coastal Sesame-crusted ahi tuna, Atlantic salmon, shrimp, featured ravioli GFA – Add a lobster tail at market price

The Vegetarian Impossible™ Polpettes, red onion, asparagus, zucchini, Thai vegetable potstickers GFA V

DRINK LOCAL

Spicy Huckleberry Lemon Drop Dry Fly huckleberry and citrus vodka, huckleberry purée, fresh lemon and sour with a cayenne sugar rim $12

1100 N. Sullivan Rd.

RESERVATIONS RECOMMENDED

509.922.6252

Menu served Sun-Sat, 4 pm-close

MOSSUTO’S ITALIAN

Home of handcrafted pastas and sauces

NORTH SPOKANE ITALIAN $ 45

FIRST COURSE

Tomato Basil Bruschetta Tomato, basil, onion and garlic served with toasted focaccia. Topped with sea salt flakes and balsamic reduction V

Minestrone Hearty Italian vegetable soup, scratch-made daily GF V V+

Grilled Caesar Salad Grilled heart of romaine, parmesan and manchego cheese crisp, scratch-made artisan croutons and dressing GFA – Add chicken or shrimp $6

SECOND COURSE

Braised Chianti Bolognese Slow-cooked beef and pork with onions, carrots and celery, served with scratch-made tagliatelle noodles GFA

Pasta Primavera Broccolini, cherry tomatoes, peppers, zucchini, carrots, onion in a creamy basil pesto sauce. Served with scratch-made tagliatelle noodles GFA V – Add chicken or shrimp $6

Cuttlefish Ink Risotto Green shell mussels, shrimp and calamari sauteed and simmered with seafood stock, cuttlefish ink and Arborio rice GF

THIRD COURSE

Spumoni Cookies Pistachio and double chocolate chip cookies made with pistachio flour. Served with Sicilian cherry and vanilla gelato GFA V

Espresso and Chocolate Crème Brûlée Rich dark chocolate and espresso custard, with coffee liqueur

Tiramisu Italian coffee cake with chocolate nibs, cocoa powder, scratch-made chocolate sauce and vanilla bean whipped cream

DRINK LOCAL

Spokane Smoked Old Fashioned House barrel aged Browne Family Spirits bourbon, aged brown sugar and clove simple, cherry and Aztec chocolate bitters, cottonwood $22

415 W. Hastings Rd.

Menu served Tue-Sat, 4-7:30 pm

RESERVATIONS RECOMMENDED

509.413.1601

RESERVATIONS RECOMMENDED

707 W. Main Ave. (skywalk level)

509.926.8000

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

MUSTARD SEED

Serving Spokane the flavors of the Far East for 40 years

NORTH SPOKANE ASIAN $35

FIRST COURSE

Mustard Seed Wings With your choice of our original Big Island tangy sauce or caramel ginger sauce. GFA

Gyoza Our savory Japanese pot stickers

Egg Flower Soup With a spicy oil drizzle, this soup is traditional, comforting, and created just for Inlander Restaurant Week

SECOND COURSE

Beijing Beef Tender marinated beef, red pepper and onion, wok fired with a tangy sweet and spicy sauce, topped with peanuts

Honey Walnut Shrimp Lightly battered, tossed with creamy honey glaze, and candied walnuts – Chicken can be substituted for the shrimp

Chicken Pad Thai Rice noodles with eggs, tamarind sauce, peanuts, cilantro, carrots, green onion, and lime GF

THIRD COURSE

Asian Cannoli Wonton wrapper filled with mascarpone, almond and pistachio

Huckleberry Wontons Wonton pillows filled with huckleberry cream cheese, topped with cinnamon sugar, huckleberry drizzle and whipped cream

Chocolate Decadence Rich, smooth, flourless chocolate cake GF

DRINK LOCAL

PNW Old Fashioned Our version of this classic made with Dry Fly whiskey $12

4750 N. Division St.

509.483.1500

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

THE NEW 63 SOCIAL HOUSE & EATERY

Fusion food and craft cocktails

DOWNTOWN SPOKANE ASIAN $25

FIRST COURSE

Korean Cream Cheese Bread Two pieces of our house bread dipped in a mixture of cream cheese, butter and herbs. Served with gochujang dip V

Furikake Garlic Bites Oven baked, scratch-made dough bites tossed in our house furikake blend and served with a side of miso-queso V

Thai Carrot Salad Spring mix, green beans, red peppers and carrots in a sesame-ginger dressing with baked peanut chicken breast, green onion and cilantro

SECOND COURSE

Teriyaki Plate Choice of teriyaki beef or chicken with carrots, broccoli and your choice of rice or yakisoba noodles

Kaiju Burger Sesame seed bun, spicy slaw, angus patty, cheddar, unagi sauce, fried egg and crispy onion

Small Pizza Choose from any of our signature pizzas GFA –Substitute a cauliflower crust $2

THIRD COURSE

Mango Berry Cheesecake Slice of mango berry cheesecake V Japanese 75 Featuring Awayuki strawberry gin and sparkling sake (21+)

Nikka Old Fashioned Featuring Nikka Coffee Grain Whisky (21+)

DRINK LOCAL

Old Fashioned Featuring Dry Fly Triticale $10

520 W. Main Ave.

509.598.8922

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

NORTH HILL ON GARLAND RESTAURANT & BAR

Wonderful food, wine and classic cocktails in a 1921 Masonic Temple

NORTH SPOKANE AMERICAN $35

FIRST COURSE

Gouda Stuffed Mushrooms Cremini mushrooms stuffed with gouda cheese, topped with bacon, baked and served in a cast iron skillet. Can be adapted to be vegetarian GF V

Toasted Brie A wedge of brie cheese served warm then topped with a drizzle of local honey and crushed pistachios. Served with crispy toast points GFA V

Deconstructed Jalapeno Popper A crispy baked shell filled with seasoned whipped cream cheese and topped with a fire-roasted jalapeno with a drizzle of spicy huckleberry reduction

SECOND COURSE

Leg of Duck Seared and braised duck hindquarter served with rice pilaf, broccolini and a rosemary port au jus. – Suggested wine pairings: The Walls Le June Vignes Chardonnay; The Walls Quintessence Cabernet Sauvignon GFA

Sushi Pizza Our house-made pizza dough and sauce topped with rice wine, poached shrimp, ahi tuna, and cured salmon then finished with a wasabi soy sauce glaze. – Suggested wine pairing: Conde Valdemar Blanco Tempranillo; The Walls 18 Envy Syrah

Tortellini Prima Cheese tortellini in a creamy parmesan sauce. Topped with sauteed back bacon, cauliflower, bell pepper, and peas. – Suggested wine pairing: Château Miraval Art of the Rosé; CA del BAIO 20 Paolina Nebbiolo, Barbera d’ Alba

THIRD COURSE

Creme Brulee Flight Three flavors of creme brulee topped with shattered sugar shards – Suggested dessert liquor: Italian

Tuaca Brandy GF

Triple Berry Trifle Layered triple berry compote, house-made white cake and whipped cream – Suggested dessert liquor:

Borghetti Espresso Martini

Rootbeer Float Just a simple, classic childhood favorite

DRINK LOCAL

Big Barn Brewing IPA $4

706 W. Garland Ave.

Menu served Tue-Sat, 3:30-8 pm

MULTIPLE

NUDO RAMEN HOUSE

Best ramen in town!

FIRST COURSE

ASIAN $35

Cha Sha Bao Four pieces of barbecue pork served in a fluffy flatbread with pickled radish and hoisin sauce

Seaweed Salad Pudae nonsedipide velentisitis est est volore et lantumenimet ullupienimus a si vendio GF V+

Popcorn Shrimp Served with sweet eel sauce and spicy mayo, topped with cilantro and sesame seeds

SECOND COURSE

Gyu-Don (Beef Rice Bowl) Sliced beef and sautéed onion cooked in sweet soy sauce, topped with broccoli, carrot, and pickled red ginger over rice

Tan Tan Men (Spicy) Fresh ramen noodles, chicken, carrots, corn, beansprouts, peanut, green onion, and cilantro in housemade sesame paste soup GFA – Vegan by request. Add your choice of protein $6

The Vegetable Ramen Fresh kale ramen noodles, served with bok choy, corn, broccoli, carrot mushroom, green onion, cilantro, and sesame oil in a soy miso soup GFA V+ – Add your choice of protein for $6

THIRD COURSE

Mochi Ice Cream Choice of two: vanilla, chocolate, mango, strawberry, green tea, red bean GF

Sweet ‘n’ Sticky Rice Cake Two fried rice cakes covered in a sweet ‘n’ sticky sauce and topped with sesame seeds and peanuts

Mille-Crepe Cake (Vanilla) Layers of paper-thin crepe with separation of fresh pastry cream, and served with whipped cream on top

DRINK LOCAL

Brick West Brewing Co. Brick by Brick IPA $6

RESERVATIONS RECOMMENDED

509.290.5763

Menu served Sun-Sat, 11 am-9 pm

NORTH SPOKANE 6902 N. Newport Hwy. 509.467.0292

Menu served Sun-Sat, 11 am-9 pm

O’DOHERTY’S IRISH GRILLE

A popular local Irish pub serving lunch & dinner to Spokane for 30 years!

DOWNTOWN SPOKANE IRISH $35

FIRST COURSE

Patty’s Scottish Egg A hard-boiled egg wrapped in mild sausage, deep fried. Served with Dijon mustard dipping sauce GF Erin’s Irish Stew A cup of hearty beef and sausage stew, simmered slowly with hearty vegetables

Megan’s Mozzerella Sticks Fresh cut mozzarella cheese, hand breaded and fried to perfection. Served with marinara sauce

SECOND COURSE

Shepherd’s Pie A heartwarming dish of ground beef, garden peas and onions layered with cheesy mashed potatoes and topped with brown gravy

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 Coffee Our twist on a traditional Irish coffee: Irish cream and honey whiskey liqueur in hot 4 Seasons blend coffee, and finished with whipped cream

Galway Style Bread Pudding A traditional Irish dessert, served with warm Celtic cream and whiskey sauce

Dubliner Chocolate Torte Our decedent dark chocolate torte served on a raspberry compote, topped with whipped cream GF DRINK LOCAL

O’Doherty’s Irish Ale

A light brown ale, brewed by local No-Li Brewhouse $6.80

525 W. Spokane Falls Blvd. 509.747.0322

Menu served Sun, 11:30 am-9 pm; Tue-Sat, 11:30 am-10 pm

OUTSIDER

Modern American cuisine cooked in wood burning oven

FIRST COURSE

Beets and Tangerines Beets, tangerines, field greens, farro, grapes, house-made labneh, smoked apricot vinaigrette, candied apricots GFA

Smoked Brisket French Onion Soup Smoked brisket, bone broth, calvados, jammed onions, garlic, French country bread, jarlsberg cheese

Burrata and Blood Oranges Burrata cheese, blood oranges, honey, balsamic, extra virgin olive oil, arugula, pink peppercorns GF

SECOND COURSE

Moxie Meatloaf Moxie meatloaf, Yukon mashed potatoes, demi-glacé GF

Cacio e Peppe Pizza Parmigiano reggiano cream, garlic confit, rotisserie chicken, cracked black pepper

Soto Ayam Soup Rotisserie chicken, rice noodles, coconut milk, cilantro, lime, ginger, garlic, sambal oelek, chicken stock GF

THIRD COURSE

Jaffa Cake Genoese sponge cake, orange, chocolate

Carrot Cake Organic carrots, warm spices, cream cheese

Lilikoi Crème Brûlée Passion fruit burnt cream GF

DRINK LOCAL

BBKF Browne Family vanilla bean bourbon, Luxardo, sweet vermouth, orange, honey, orange bitters, Luxardo cherry $14

OSPREY RESTAURANT & BAR

Voted best patio in Spokane! American cuisine and craft cocktails

DOWNTOWN SPOKANE AMERICAN $35

FIRST COURSE

Tempura Shrimp Asparagus, bell peppers, shrimp, lime-ginger dressing GF

French Onion Soup Caramelized sweet onions, herb brown butter crouton, fontina cheese

Roasted Gold Beet Salad Point Reyes blue cheese, candied nuts, fig vinaigrette GF V

SECOND COURSE

Shrimp Linguine Jumbo shrimp, pancetta, arrabbiata tomato sauce, roasted fennel, shaved pecorino romano

Eggplant and Vegetable Napoleon Roasted portobello, yellow squash, zucchini, onion, eggplant, tomato, marinara, cream, mozzarella GF V

Pork Chop Sun-dried tomato pesto crusted pork chop, crispy polenta, sweet and sour red cabbage GF

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 V

Crème Brûlée Chantilly cream, sugared blackberries GF V

Flourless Chocolate Cake Vanilla ice cream, salted caramel sauce GF V

DRINK LOCAL

Bright Side IPA Uprise Brewing, 7.3% ABV $6

700 N. Division St.

RESERVATIONS RECOMMENDED

509.323.2578

Menu served Mon-Fri, 5-9 pm; Sat-Sun 2-9 pm

PALM COURT GRILL

Fine dining in the Historic Davenport Hotel

DOWNTOWN SPOKANE AMERICAN $ 45

FIRST COURSE

House Salad Field greens, cherry tomatoes, toasted walnuts, blue cheese crumbles, grilled pears, balsamic vinaigrette V

Roasted Beet Salad Beet gelée, arugula frisée, toasted pepitas, roasted golden beets, tarragon goat cheese vinaigrette V Cougar Gold Cheese Dip Hot medley of cheeses, roasted garlic, shallots, pepperoncini, toasted baguette

SECOND COURSE

Halibut Pan-seared halibut, roasted red peppers, Moroccan couscous, asparagus involtini, lemon basil beurre blanc

New York Steak 8 oz. RR Ranch Signature USDA choice center cut, Rogue River blue cheese, roasted garlic mashed potatoes, wilted green beans, bordelaise

Airline Chicken Pan-seared chicken breast, mashed potatoes, wilted greens, velouté sauce decadence

THIRD COURSE

Creme Brulee Traditional vanilla bean

NY Style Cheese Cake House-made graham cracker crust, fresh strawberry compote

Davenport Signature Sunday Vanilla ice cream, chocolate sauce, peanut brittle crumble

DRINK LOCAL

Spokane 75 Dry Fly gin, sour, sparkling wine $15

908 N. Howard St. 509.315.5442

Menu served Tue-Thu, 4-8 pm; Fri-Sat 4-9 pm

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

PICCOLO KITCHEN & BAR

Liberty Lake pizza joint with more to offer than just pizza

LIBERTY LAKE ITALIAN $25

FIRST COURSE

Meatball veal- pork- beef- red sauce- parmesan- fresh basil

Caesar parmesan reggiano- balsamic crouton- lemon- creamy caesar GFA – Add herb marinated chicken $6

Salmon Crudo cured king salmon belly- extra virgin olive oilshallot- lemon- pine nut- white truffle oil GF

SECOND COURSE

Bolognese ground veal- pork- beef- pancetta- parmesan- fresh basil- pappardelle

Chicken Alfredo herb marinated chicken- garlic cream- fresh basil- pappardelle- parmesan

Fra Diavolo pancetta- tomato sauce- chili flake- parmesan- fines herbes- linguine

THIRD COURSE

Carrot Cake cream cheese frosting- candied pecans- craisinsgolden raisins

French Chocolate Cake raspberry sauce- sweet cream ice cream

Lemon Bar raspberry sauce- whipped cream

DRINK LOCAL

POST STREET ALE HOUSE

Downtown pub offering great food and 26 local and micro brews on tap

DOWNTOWN SPOKANE GASTROPUB $35

FIRST COURSE

Ale House Shrimp Cocktail Blue Moon citrus poached shrimp, grapefruit, avocado, wasabi cocktail with micro dill Fried Veggie Platter House-battered broccoli, sweet potato, asparagus, cauliflower, delicata squash and red pepper, with orange sesame dipping sauce V

Hot Nashville Chicken Slider Hand-breaded spicy chicken, peppercorn honey, biscuit

SECOND COURSE

Washington Apple Pork Osso Buco Cider and apple braised pork shank, sweet potato, collards, jus natural

Steak Au Poivre Bites Blended peppercorn-crusted tenderloin bites, French onion savory bread pudding, charred green beans, black garlic rosemary demi-glace

Miso Marinated Sable Fish Grilled miso ginger marinated sable fish, cilantro jasmine rice, wok veggies, orange miso butter sauce GF

THIRD COURSE

Mud Pie Oreo crust, Kona coffee ice cream, chocolate ice cream, chocolate espresso bean ganache

Huckleberry Sangria Columbia Valley Cabernet, triple sec, peach schnapps, muddled huckleberry, lemon, orange Pint or Paddle Choose any one of our local beers for a pint, or choose three for a tasting paddle

Flavor Nuggets Volume 10 Lumberbeard Brewing $7 RESERVATIONS

21718 E. Mission Ave.

Menu served Sun-Sat, 3-9 pm

DRINK LOCAL

River City Red A staple on our 26 tap system. This local nitro red is smooth as can be $6.50

509.926.5900

PROHIBITION GASTROPUB

Locally owned gastropub creating elevated pub grub and craft cocktails

NORTH SPOKANE GASTROPUB $35

FIRST COURSE

Candied Bacon Thick cut bacon candied and seasoned. Served with a choice of house caramel or jalapeño jelly GF

Szechuan Green Beans Fresh organic green beans flash fried and topped with garlic, Szechuan chili sauce, and crispy onions

GFA V V+

Strawberry Salad Spring greens tossed with fresh berry vinaigrette and topped with strawberries, candied pecans, and chèvre cheese

SECOND COURSE

Bootlegger Burger Coffee-infused beef served on a brioche bun with candied bacon, blue cheese, jalapeños, crispy onion straws, house barbecue and jalapeño aioli. Served with hand-cut fries tossed with Wiley’s fry seasoning GFA – Vegan/vegetarian burger available

Shrimp Po’ Boy Fresh shrimp breaded and fried, drizzled in butter and placed on a French telera bun with romaine, tomato, and house remoulade. Served with hand-cut fries tossed with Wiley’s fry seasoning – Vegan/vegetarian burger available

Chicken and Waffles Crispy fried chicken breasts set over buttermilk waffles drizzled with jalapeño jelly and topped with honey butter

THIRD COURSE

Chocolate Cake Decadent rich chocolate cake with chocolate buttercream and three berry compote V V+

Apple and Strawberry Crisp Candied apple and strawberry crisp with oat crumble served with strawberry gastrique GF V V+

Creme Brûlée Custard with brûléed sugar topped with bourbon caramel GF V

DRINK LOCAL

Earl Grey Mar”Tea”ni Spokane’s Revival Tea company Earl Grey tea infused into gin, simple syrup, house-made sour $11

1914 N. Monroe St.

RESERVATIONS RECOMMENDED

509.474.9040

Menu served Sun-Mon 11 am-9 pm; Thu-Sat, 11 am-9 pm

1 N. Post St.

Menu served Sun-Sat, 11 am-8 pm

509.789.6900

PURGATORY CRAFT BEER AND WHISKEY BAR

Over 800 spirits, eight rotating draft beers, amazing cocktails and food DOWNTOWN SPOKANE AMERICAN $ 45

FIRST COURSE

Blueberry Bourbon Barbecue Wings Four juicy wings tossed with our famous blueberry bourbon barbecue sauce

Pretzel Sticks Tender pretzel sticks served with choice of beer cheese or beer mustard – Add both dipping sauces for an additional $2

Roasted Goat Cheese with Blueberries and Honey

Roasted goat cheese with blueberries and drizzled with honey. Served with toasted baguette

SECOND COURSE

Whiskey Crusted Smoked Pork Ribs Pork ribs hand rubbed with our house seasoning, then slowly smoked in house. Served with our house barbecue sauce and fries

Grilled Lamb Souvlaki Skewers Lamb marinated in olive oil, garlic, lemon juice, and oregano, skewered and flame grilled to perfection

Pork Belly Tacos Flour tortillas, cabbage, green onion, pickled red onion, Peruvian green sauce, sour cream and cilantro

THIRD COURSE

Bourbon Caramel Sauce Cheesecake Delightful cheesecake drizzled with our house-made bourbon caramel sauce

Northern Whiskey Bread Pudding Northern-style bread pudding topped with a creamy topping

Purgatory Strawberry Pound Cake Vanilla pound cake topped with strawberry compote and whipped cream

DRINK LOCAL

Purgatory Key Lime Pie Brulee Dry Fly Purgatory Barrel whiskey, lime juice, honey simple, egg whites, cream, Scrappy’s Lavender Bitters $14

524 W. Main Ave.

Menu served Sun-Sat, Noon-10 pm

509.290.6518

RED TAIL BAR & GRILL

Delicious mix of pub, comfort and Tex-Mex entrees

WORLEY (COEUR D’ALENE CASINO) AMERICAN $25

FIRST COURSE

Queso Dip sauce topped with pico de gallo and served with house-made chips

Cheese Curds Battered cheese curds fried and tossed with honey, diced jalapenos, bacon bits and drizzled with sriracha sauce

Caprese Salad Fresh mozzarella, sliced tomato and fresh basil topped with a balsamic reduction

SECOND COURSE

Fajita Wrap Grilled chicken with cheddar cheese, onions and grilled red and green bell peppers wrapped up in a flour tortilla. Served with our house salsa and sour cream

Mediterranean Chicken Sandwich Grilled chicken on a ciabatta roll topped with tapenade, fire roasted red peppers, feta cheese, lettuce and Italian dressing. Served with your choice of fries, tater tots or coleslaw

Pork Tacos Three flour or white corn tortillas filled with braised pork. Topped with cilantro slaw, pico de gallo and cotija cheese. Served with guacamole and house salsa

THIRD COURSE

Chocolate Chip Mini Bundt Cake Chocolate chip mini bundt cake filled with chocolate buttercream icing

Peach Melba Crisp Peaches mixed with raspberries and cinnamon and then topped with our house-made walnut crisp topping

Chocolate Mini Bundt Cake Chocolate mini bundt cake filled with peanut butter buttercream icing

DRINK LOCAL

Laughing Dog Old 95 A classic West Coast IPA $5.75

37914 S. Nukwalqw

RESERVATIONS RECOMMENDED

1.800.523.2464

Menu served Mon-Thu, 11:30 am-10 pm; Fri 11:30 am-11 pm; Sat Noon-11 pm; Sun Noon-10 pm

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 onions 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 V

SECOND COURSE

Prosciutto Fig Pizza Garlic cream sauce, goat cheese, figs, prosciutto, smoked onions (7” pizza). Ask your server about gluten free options GFA

Rockwood Pizza Pesto, goat cheese, kalamata olives, herbed tomato, roasted red peppers, red onion, green garbanzo beans (7” pizza). Ask your server about gluten free options GFA V 30th Off Grand Pizza Rossa sauce, cheese blend, Italian sausage, pepperoni, house cured ham (7” pizza). Ask your server about gluten free options 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

Dry Fly Bourbon Sour Dry Fly bourbon, lemon juice, aquafaba, rhubarb liqueur, bitters $12

REPUBLIC KITCHEN AND TAPHOUSE

The feel of a European gasthaus-meets-Seattle pub POST FALLS GASTROPUB $35

FIRST COURSE

Brussels and Belly Snacks Slow-cooked pork belly, crisp-fried with Brussels sprouts and tossed in a maple powder sugar. Served with chili aioli, pickled ginger and cilantro GF Republic Fries Crispy fries with our barbecue spice, chili sauce, garlic aioli, and topped with fresh cilantro, garlic confit and blue cheese V – Add a sunny egg $2

Northwest Salad Roasted beets, goat cheese, pickled red onion, baby spinach, candied pecans and Northwest berry vinaigrette GF V – Add chicken for $6

SECOND COURSE

Twice Fried Chicken Sandwich Extra crispy fried chicken on a brioche bun

Southern style: beer mustard, creamy garlic, slaw Korean style: Korean honey butter, kimchi, pickled jalapeno, garlic aioli – Add fries $3

PB & J Burger Grilled Washington beef with Thai style peanut butter sauce, jalapeno jelly, basil aioli, pickled chilies and cilantro on a toasted brioche bun – Substitute an Impossible patty $2; add fries $3

Buffalo Cauliflower Mac and Cheese Twirly noodles tossed with cauliflower, garlic confit and creamy cheese sauce. Finished with potato chip topping, Booey’s hot sauce drizzle and blue cheese crumbles – Add pork belly or chicken $6

THIRD COURSE

Porter Brownie With salted caramel ice cream and house fudge sauce V – Double the ice cream for $4

Apple Crumble Warm apple filling, crumble topping, caramel, brown sugar ice cream GFA V – Double the ice cream for $4

Pecan Porter Float (21+ only) Laughing Dog Pecan Porter topped with salted caramel ice cream V

DRINK LOCAL

What’s the Tea? Dry Fly gin, strawberry, honey, bitters, soda $12

120 E. Fourth St.

Menu served Sun-Sat, 11 am-9 pm

RUINS

Neat food!

208.457.3610

DOWNTOWN SPOKANE ECLECTIC $ 45

FIRST COURSE

Beet Salad braised beets + winter citrus + mesclun + citrus vinaigrette + pecan nuts + goat cheese GF V

Brandade salt cod + olive oil whipped potato + teeny salad + good olives + toasts

Roasted Carrots oblique cut carrots + not so spicy harissa + good schug + za’atar + exclamation points GF V

SECOND COURSE

Sausage Rolls (3) English accents + mustard + aioli

Whipped Feta feta cheese in the shape of a football + focaccia we made + good olives V

Brussels Sprouts a bit charred + a squeezle of lemon + say, “Whey” GF V

THIRD COURSE

Choucroute Garnie kräutersalat + wurst + senffarben + brot + das ist gut!

Chickpea Curry GARBANZO! + smoke + potato + rice + cilantro + rice GF V+

Cassoulet A favorite in Toulouse! + chicken confit + sausage + white beans + the best broth

DRINK LOCAL

Anvil Coffee $3

RESERVATIONS RECOMMENDED

RESERVATIONS RECOMMENDED

611 E. 30th Ave.

509.863.9196

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

Menu served Tue-Sat, 4-9 pm

RÜT BAR & KITCHEN

Modern American gastropub featuring vegan and vegetarian food

SOUTH SPOKANE GASTROPUB $35

FIRST COURSE

Cauliflower Wings Choice of buffalo or thai ginger, assorted veg, ranch, sriracha dipping sauce V+ – Double the order $6 White Bean Queso Dip Served with warm, house-made tortilla chips V+

Maple’s Harvest Chili Creme fraiche, baja crunch GF V+

SECOND COURSE

Kung Pao Bowl Crispy cauliflower, jasmine rice, broccolini, peppers, peas, pickled cucumber, peanuts Nut free available V+

Truffle Mac Elbow pasta, grilled broccolini, coconut bacon bits, bread crumb Aleppo flake GFA V+ – Add crispy not-chicken $4

Big Rüt Burger Impossible patty, thousand dressing, iceberg lettuce, pickle, onion, pretzel bun, served with fries or green salad GFA V+ – Substitute dirty fries or sweet potato fries for $2

THIRD COURSE

Chocolate Chocolate Chocolate Cheesecake Hazelnutchocolate crust, chocolate mousse filling, cacoa nibs, chocolate syrup, white chocolate dust GF V+

Cranberry Orange Blossom Bread Pudding Orange blossom crème anglaise V+ – Add scoop of vanilla coconut ice cream $2

You’re Turning Violet, Violet! Warm chocolate, blueberry compote, juniper, vanilla whip, smoky coconut crispies, choice of Dry Fly vodka, gin or whiskey V+

DRINK LOCAL

Lumberbeard Brewing Selection of beers from Lumberbeard Brewing $7-$10

SAFARI ROOM FRESH GRILL AND BAR

Fresh fare and cocktails located in The Davenport Tower Hotel

DOWNTOWN SPOKANE AMERICAN $ 45

FIRST COURSE

Fried Green Tomatoes Breaded and served with comeback sauce

Pork Belly and Grits Featuring Cougar Gold white cheddar and a zesty, mango habanero sauce

Spicy Shrimp Our classic fried shrimp tossed in a spicy aioli GFA

SECOND COURSE

Pan-Seared Halibut Accompanied by gremolata and honey-glazed yams GF

Oven-Roasted Duck With rich plum sauce and roasted Brussel sprouts GF

Grilled Steak Sandwich New York strip sliced and topped with Gruyère and peppercorn aioli. Choice of one side: fries, coleslaw, potato salad, or baked beans

THIRD COURSE

“Rolo” Dome A Davenport staple, chocolate mousse shell and salted caramel GF

Strawberry Fig Entremet House-made, whimsical dessert featuring a cotton candy cloud. Served with a warm poached fig and port wine drizzle

Crème Brulée A house-made, classic vanilla custard with caramelized sugar and fresh berries

DRINK LOCAL

No-Li Born & Raised No-Li Brewhouse’s shout-out to Spokane, a bold IPA featuring Washington grown hops $8

RESERVATIONS RECOMMENDED

901 W. 14th Ave.

509.241.3165

Menu served Sun-Mon, 5-9 pm; Tue, Closed; Wed-Sat, 5-9 pm

SATAY BISTRO

Fine dining American fusion bistro, full liquor bar and wine cellar

COEUR D’ALENE AMERICAN $ 45

FIRST COURSE

Italian Caprese Salad Heirloom tomatoes, mozzarella, arugula, sweet basil, pesto, virgin olive oil V

Butternut Squash Soup Crème fraiche, toasted seeds GF

Smoked Pork Belly Satay Honey-stung sauce, truffle salt, roasted red pepper marmalade GF

SECOND COURSE

Grilled Salmon & Jambalaya Tiger Prawns Red pepper cream sauce, hashbrown casserole, succotash GF

Apple Smoked Chicken Peppercorn Fettuccini Housemade peppercorn pasta, apple smoked chicken, chive basil pesto cream sauce GF

Seared Bacon Wrapped Pork Tenderloin Huckleberry bourbon cream, sweet potato mash, asparagus GF

THIRD COURSE

Grand Marnier Orange Cake Citrus sponge cake, Grand Marnier sauce, cream cheese, crème brûlée oranges, whipped cream V

Chocolate Kahlua Moussè Cup Kahlua whipped moussè, chocolate amore port sauce, fresh berries V

Peach Cobbler Warm oven-baked cobbler, vanilla white chocolate mousse, caramel, shaved white chocolate V

DRINK LOCAL

Smokin’ Barrel Up North Distillery honey whiskey, Bullet rye whiskey, elderflower liqueur, bitters,orange peel, Bordeaux cherry $12

2501 N. Fourth St.

Menu served Tue-Sat, 4-9 pm

RESERVATIONS RECOMMENDED

208.765.2555

111 S. Post St.

509.789.6800 Menu served Sun-Thu, 4-9 pm; Fri-Sat, 4-10 pm

SCRATCH RESTAURANT AND RAIN LOUNGE

A newly reopened local restaurant featuring fresh and fun!

FIRST COURSE

Strawberry Bacon Salad Organic spinach wilted in hot bacon dressing with Grand Marnier, brown sugar; topped with fresh strawberries, blue cheese crumbles, and candied pecans GF –Vegetarian and vegan option available

Tomato Basil Soup Rich and delicious, made with vegetable stock, San Marzano tomatoes, basil, and soaked cashews GF V V+

Classic Caesar Salad Crisp romaine hearts, creamy Caesar dressing, croutons and Parmigiano-Reggiano. Served with lemon GFA

SECOND COURSE

Shrimp and Grits Jumbo shrimp, char grilled with blackening spices, served with southwestern grit cake, rich lobster butter, and fresh vegetables GF

Seared Duck Breast Lightly smoked duck breast seared and oven finished; served medium rare. Paired with risotto, asparagus, carrots, and pomegranate gastrique GF – Vegan or vegetarian risotto with tofu and vegetables available

Chicken Marsala Chicken leg and thigh quarter, cured and slow cooked, served with handmade pappardelle pasta with a rich marsala cream, seared mushrooms, and goat chèvre GFA

THIRD COURSE

Wiley’s Kahlua Crème Brûlée Delicious brûléed custard topped with Kahlua-espresso caramel and whipped cream GFA V

Goat Chèvre Cheesecake Orange peel-infused chèvre cheesecake, graham cracker crust and topped with mixed compote V Chocolate Pot de Creme A decadent dessert featuring coconut cream, chocolate and a hint of spice. Topped with strawberry buttercream GF V V+

DRINK LOCAL

Hibiscus Margarita Tequila Blanco infused with Revival’s hibiscus tea, agave, house sour mix, and candied blood orange $14

RESERVATIONS RECOMMENDED

DOWNTOWN SPOKANE BISTRO $ 45 1007

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

SCREAMING YAK

Great Name. Great Food. Great Times.

NORTH SPOKANE AMERICAN

FIRST COURSE

Bourbon Brown Sugar Bacon Two strips

Fried Green Tomato Slider Pimiento cheese, bacon

Pickle Fries Honey mustard V

SECOND COURSE

$25

modern french cuisine

Chicken Fried Steak and Eggs Pounded steak, breaded and fried, Ray’s sausage gravy, two eggs your way, country potatoes and toast

Chicken on a Waffle Crispy chicken, hot honey butter, Tabasco maple syrup, waffle, powdered sugar

BFD Burger Breakfast for dinner (BFD). What did you think?!

Local burger grind, shaved ham, Kansas City bacon, fried egg, cheddar cheese, BFD sauce, lettuce, mayonnaise and Ray’s sausage gravy. Your choice of fries, soup or salad

THIRD COURSE

Peanut Butter Pie Peanut butter pie, chocolate sauce

Cinnamon Crumb All Butter Coffee Cake Cinnamon crumb all-butter coffee cake, whipped cream

House-made BWB Ice Cream House-made ice cream featuring Brick West Brewing Company, malt syrup ribbon V

DRINK LOCAL

Brick West Brewing Co. Draft Rotating draft $6

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 $7.25

118 W. Francis Ave.

509.464.3641

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

SMOKERIDGE BBQ

Craft pizza featuring our smoked meats and full BBQ catering

SPOKANE VALLEY BARBECUE $25

FIRST COURSE

Smoked Eggs A fan favorite! Creamy deviled eggs with a touch of smoke - crazy good!

Andouille Sausage Bites House-made, smoked andouille sausage, with no preservatives or chemicals. Served with our tangy pineapple mustard sauce

Dill Pickle Dip House-made, creamy dip bursting with pickles and flavor. Served with pretzel chips

SECOND COURSE

Pulled Pork Sandwich Pulled pork, rubbed with our special Kansas City seasoning, then slow smoked over apple wood for at least 5 hours! Served on a toasted artisan bun and with chips

Bowl of penne noodles, with your choice of our house-made marinara or Alfredo sauces, with our large smoked meatball. Served with toasted bread

Smokehouse chili full of ground brisket; pumpkin bisque perfectly seasoned with a touch of coconut; and Tuscan potato soup with a light creamy garlic base and house-made Italian sausage and winter vegetables

You will taste the brown sugar and vanilla in every bite. Our house-made pudding is served with creamy

Made in house, the traditional way, with espressosoaked lady fingers and lots of creamy filling

Two brownies sandwiched with peanut butter

River City Red by Spokane’s River City Brewing $5

11027 E. Sprague Ave.

Menu served Wed-Sun, 4-9 pm

RESERVATIONS RECOMMENDED

509.710.3426

719 N. Monroe St.

509.326.7251

Menu served Sun-Thu, 11 am-10 pm; Fri-Sat, 11 am-11 pm

SPENCER’S FOR STEAKS AND CHOPS

Spokane’s classic steak house since 1998

DOWNTOWN SPOKANE STEAKHOUSE $ 45

FIRST COURSE

Six Onion Soup (cup) Sourdough crouton, gruyere crust – Make it a bowl for $3

Caesar Salad House-made croutons, parmesan crisp

Apple and Pecan Salad Pickled apples, tomato, red onion, candied pecans, farmers cheese, field greens GF

SECOND COURSE

Petite Filet au Poivre 6 oz. filet mignon au poivre - pepper crusted, Yukon potato fondant, broccolini GF – Upgrade to an 8 oz. steak or add prawns $10

Halibut En-Papillote 6 oz. halibut, lemon, tomato, orzo, dill, corn

Chicken Chop 8 oz. chicken breast, chicken demi-glace, crispy Brussels sprouts, garlic mashed potato GF

THIRD COURSE

Naughty Balls Chocolate flourless torte, strawberry sauce, chocolate sauce, whipped cream GF

Apple Hand Pie Caramel sauce, whipped cream

Mary Lou’s Ice Cream Various flavors GFA

DRINK LOCAL

Heritage by Browne Cabernet Sauvignon $12 RESERVATIONS

DoubleTree Hotel, 322 N. Spokane Falls Ct.

Menu served Tue-Sat, 4:30-10 pm

509.744.2372

STEAM PLANT RESTAURANT AND BREW PUB

Spokane’s iconic Steam Plant; A dining experience like no other DOWNTOWN SPOKANE AMERICAN $35

FIRST COURSE

Lilac City Salad Spinach, blue cheese crumbles, red onion, candied pecans, warm bacon and date vinaigrette GF V – Add chicken $5 or shrimp $9

Broccoli Cheese Soup Garnished with Tillamook white cheddar and chives GF V

Chicken and Bacon Flatbread Creamy dill ranch, grilled chicken, bacon, red onions, blend of cheeses, barbecue drizzle and chives

SECOND COURSE

Beer Battered Fish and Chips Served with caper remoulade and house-made dill coleslaw

Beef Short Ribs Slow-roasted beef short ribs with braised carrots, Brussels sprouts, mashed potatoes, and au jus GF – Add shrimp $9

Pasta Primavera Campanelle pasta, garlic cream sauce, mushrooms, peppers, squash, red onion, parmesan cheese and fresh basil GFA V –Add chicken $5 or shrimp $9

THIRD COURSE

Cinnamon Roll Bread Pudding Served with vanilla ice cream and caramel sauce V

New York Cheesecake Served with salted caramel, chocolate sauce, and candied walnuts V

Triple Chocolate Cake Served with whipped cream and fresh berries GF V

DRINK LOCAL

The Grain Shed Stackhouse IPA $6

STEELHEAD BAR & GRILLE

Casual dining with a Northwest flare

DOWNTOWN SPOKANE NORTHWEST $35

FIRST COURSE

Smoked Steelhead House smoked, herbed cream cheese, pickled shallots, fried capers, ciabatta

Agave Chicken Tacos Cotija, cilantro, lime

Crispy Brussels Leaves House spice, bacon, parmesan, balsamic glaze

SECOND COURSE

Downtown Dip Roast beef, mushrooms, Swiss cheese, onion straws, horseradish aioli, au jus

Steelhead Fillet Fingerling hash, black garlic butter

Andouille Cavatappi Spicy sausage, bell pepper, onion, Cajun cream

THIRD COURSE

Ice Cream Old Fashioned Smoked maple bourbon ice cream, float of Barrel SS Woodford Reserve

Whiskey Bread Pudding Whiskey bread pudding, anglaise

Salted Caramel Toffee Cake Salted caramel toffee cake, whipped cream DRINK LOCAL

Brick West Brewing Co. Schooner 32 oz. goblet of Brick West Brewing Co. Craft Draft $12

159 S. Lincoln St.

RESERVATIONS RECOMMENDED

509.777.3900

Menu served Tue-Thu, 4-9 pm; Fri-Sat, 4-11 pm; Sun, 9 am-3 pm

SWEET LOU’S RESTAURANT AND TAP HOUSE

American fare, with original receipes and fresh ingredients

COEUR D’ALENE AMERICAN $35

FIRST COURSE

Tailgate Egg Rolls Egg rolls stuffed with cream cheese, jalapenos and mixed cheese. Served with homemade jalapeno jelly for dipping V

Calamari Hand-battered rings and tentacles served with Sriracha mayo and cilantro lime aioli

Wings Three bone-in wings, you decide how you want them, wet or dry. Ask your server for the current sauce and dry-rub options GFA

SECOND COURSE

Bison Ribs A Restaurant Week staple. Three tender bison ribs glazed in our own bourbon barbecue sauce. Served with your choice of one side GF

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

Watermelon Shrimp Ceviche Fresh prawns diced with watermelon, avocado, tomatoes, onions and cucumbers tossed in citrus juices on a fried white corn tortilla dressed with mayonnaise. Served with your choice of soup or salad GF

THIRD COURSE

Chocolate Chip Cookie Skillet Baked when you order so it’s hot enough to melt the Tillamook vanilla bean ice cream on top GFA – Add a caramel Irish coffee $8.50

Lou’s Grandmom’s Huckleberry Cobbler It’s back just for Restaurant Week. Try Lou’s Grandmom’s famous sweet cake cobbler with huckleberries and vanilla bean ice cream V

Caramel Rum Cheesecake Myer’s dark rum cheesecake, laced with caramel sauce on a graham cracker crust V

DRINK LOCAL

Lou’s Brew IPA Our very own house IPA brewed by Laughing Dog Brewing $4.75

601 E. Front Ave.

Menu served Sun-Sat, 11 am-10 pm

208.667.1170

TABLE 13

An inviting urban restaurant with a quaint craft cocktail and whiskey bar DOWNTOWN SPOKANE BISTRO $ 45

FIRST COURSE

Chicory Salad Chicory lettuce blend, balsamic vinaigrette, cucumber, cherry tomatoes, pickled fennel, crispy chickpeas GFA, V+

Brie Baked brie, tart cherry, toasted almonds, puff pastry *Contains nuts V

Arancini Arborio rice, shallots, romesco, mozzarella cheese, parmesan *Contains nuts V

SECOND COURSE

Salmon Agnolotti House-made pasta, salmon, shrimp, spinach, sun-dried tomatoes, lemon cream sauce

Pork Chop Fingerling potatoes, broccolini, blackberry peppercorn sauce GFA

Pub Steak 8 oz. marinated skirt steak cooked medium, steak fries, caramelized onions, chimichurri puree GFA

THIRD COURSE

Huckleberry River Cake Cream cheese mousse, lemon sponge cake, white chocolate, huckleberry Chambord sauce

Bourbon Bread Pudding Maple cream toffee sauce, pecans, candied bacon, vanilla ice cream

Carrot Cake *Contains nuts GF, V+

DRINK LOCAL

Barrister Rough Justice Red Dark berries, chocolate, smooth tannins and a touch of oak $16

RESERVATIONS RECOMMENDED

333 W. Spokane Falls Blvd. 509.598.4300

Menu served Sun-Thu, 5-9 pm, Fri-Sat, 5-10 pm

218 N. Howard St. 509.747.1303 Menu served Wed-Fri, 2 pm-10 pm; Sat-Sun noon-10 pm

TAVOLÀTA

Downtown Italian eatery with a focus on fresh pasta and seasonality

DOWNTOWN SPOKANE ITALIAN $35

FIRST COURSE

Burrata Lady Rose Apple, pink peppercorn, thyme, crostini V – Add house-made focaccia $5

Tavolàta Salad Little gem lettuce, chicory, pistachio, red onion, Calabrian vinaigrette, pecorino GF V

Bruschetta Smoked fish, pickled onion, aioli, chive GFA

SECOND COURSE

Rigatoni Spicy sausage, tomato, marjoram, parmesan GFA

Tonarelli Black pepper, butter, pecorino romano GFA

Roasted Pork Loin Fig mostarda, radicchio, hazelnut bread crumb GFA

THIRD COURSE

Zeppole Lemon doughnuts, dark chocolate sauce V

Tiramasu Mascarpone, amaretto, espresso, lady finger V

House-made Sorbetto or Gelato Salted shortbread cookie GFA V

DRINK LOCAL

Maggie and Ellie Ethan Stowell Restaurants’ signature

Sangiovese $11

MULTIPLE LOCATIONS

THAI BAMBOO

Delicious, authentic Thai cuisine served in a beautiful setting THAI $35

FIRST

Green Lady Gai Lan Chinese broccoli and Romanesco broccoli sauteed in teriyaki sauce topped with fried garlic V Shrimp Confetti Cups Poached wild shrimp, green papaya, diced red bell pepper, mango, cucumber, carrot, green onion, and cilantro tossed in a lime dressing served in lettuce cups GF

Thai Golden Wings Whole chicken wings marinated in Thai spices, baked tender and then fried until crispy. Served with a spicy Thai lime dipping sauce

SECOND COURSE

Salmon Kung Pao Lightly coated and fried salmon sauteed with dried red chili, snow peas, carrots, onions, zucchini and roasted peanuts in our signature Thai Bamboo tangy sauce – Add two wild shrimp $2.99

Tom Yum Talay Whole shrimp, scallops, and langoustine lobster with tomatoes, mushrooms, galangal, lime juice, lemongrass, onions, sweet chili paste, lime leaves and cilantro GF

Prik Nuea (Thai Spicy Steak) Marinated and grilled flat iron steak served with wok-fried vegetables, curry fried rice, and spicy Thai lime dipping sauce GF – Add two wild shrimp $2.99

THIRD COURSE

Coconut Cheesecake Fresh-baked creamy coconut cheesecake made with a gluten-free coconut crust and served with whipped cream and caramel GF

Thai Chili Truffles Three truffles filled with Thai chili-infused ganache coated with premium dark chocolate and cocoa powder GF – Add one scoop of Mary Lou’s ice cream $1

Fried Banana Sundae Fried Banana with vanilla bean sugar served with vanilla ice cream, mangoes, strawberries, and chocolate sauce

DRINK LOCAL

No-Li Brewhouse Rotating brews: Ask your server for details $5

221 N. Wall St.

RESERVATIONS RECOMMENDED

509.606.5600

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

TERRAZA WATERFRONT CAFE

Fresh, scratch made cuisine directly overlooking the Spokane River

COEUR D’ALENE LATIN $35

FIRST COURSE

Beef and Chorizo Skewer Steak and Argentinian chorizo grilled with chimichurri. Served with grilled vegetables and cilantro lime rice GF

Shrimp Aguachile Shrimp cured in a cucumber-citrus chile broth. Served with house-made tostadas GF Bruschetta Grilled sourdough topped with tomato basil balsamic, and grilled sourdough topped with artichoke, olive and mascarpone V – Add chicken $6

SECOND COURSE

Half Salad Any choice of our salads on the menu: Cezar, Jicama Citrus, Roasted Beet, Spanish Blue – Full size salad $7; add protein $6

Cup of Soup Our chef’s current creation – Upgrade to a bowl $6

Mussels and Chorizo Spanish chorizo, tomato, grilled bread

GFA

THIRD COURSE

Steak and Fries 4 to 6 oz. petite tenderloin, fries, asparagus

GF – Add a shrimp skewer $8

Pasta Carbonara Spaghettie, pancetta, peas, egg – Add a chicken breast $6

Vegan Enchilada Jackfruit and cauliflower filling, corn tortilla, mojo sauce V, V+ – Add protein $6

DRINK LOCAL

Brick West Draft Our rotating offering from Brick West Brewing $6 RESERVATIONS

1950 Bellerive Ln.

Menu served Sun-Thu, 4-8 pm; Fri-Sat, 4-9 pm

11 am-8pm; Fri-Sat, 11 am-9 pm

HOW TO CARE while eating

BUILD RELATIONSHIPS

Each time you go into a restaurant carve out a few extra moments to look staff in the eye and honestly engage. Introduce yourself and be intentional about the questions you ask. Then pick up the conversation the next time you see them.

208.758.0111

THREE PEAKS KITCHEN + BAR

Casual fine dining restaurant located in Spokane Tribe Casino

AIRWAY HEIGHTS AMERICAN $ 45

FIRST COURSE

Brussels with Bacon Vin Pan-seared, warm bacon vinaigrette

Spinach Artichoke Dip Grilled pita and veggies

Caesar Salad Shredded parmesan, croutons

SECOND COURSE

Shepherd’s Pie Beef bourguignon, caramelized mashed potatoes

Steak Frites Chimichurri, triple-cooked chips

Crispy Pork Belly Apple gastrique, braised cabbage, apple fennel slaw

THIRD COURSE

Bread Pudding Caramel glaze

Cheesecake Berry sauce

Panna Cotta Quenelle of orange marmalade

DRINK LOCAL

No-Li Brewhouse Drafts Ask your server about our seasonal selections $2

TITO’S ITALIAN GRILL

Mediterranean-inspired cuisine, warm hospitality and premium wines

COEUR D’ALENE ITALIAN $35

FIRST COURSE

Fig and Goat Cheese Flatbread Olive oil, pears, and arugula V

Italian Chopped Salad Prosciutto ham, salami, chicken, tomatoes, and red onion

Roasted Pepper and Pancetta Bruschetta Herb-garlic cream cheese and balsamic drizzle

SECOND COURSE

Shrimp Limon Sautéed and butterflied prawns, angel hair pasta, garlic white wine lemon cream sauce, mushrooms, and balsamic cherry tomatoes

Vegetarian Lasagna Fresh vegetables, ricotta cheese, parmesan cheese, and pomodoro sauce V

Chicken Marsala Lightly floured chicken breast, garlic mashed potatoes, and Tito’s signature marsala sauce

THIRD COURSE

Tiramisu Coffee syrup soaked lady fingers, mascarpone mousse, rum, Kahlua, and fresh whipped cream V

Chocolate Caramel Tart Chocolate cookie crust, Belgium chocolate ganache, salted caramel, and chocolate ribbons V Chocolate Huckleberry Mousse House-made huckleberryinfused chocolate mousse and fresh whipped cream V

DRINK LOCAL

Dry Fly Huckleberry Spritz Dry Fly huckleberry vodka, Cointreau, fresh lime juice, simple syrup, soda water, and huckleberries $16

14300 W. State Route 2

RESERVATIONS RECOMMENDED

509.818.1547

210 Sherman Ave. 208.292.5678

Menu served Sun-Sat, 3 pm-close

TOMATO STREET

FAMILY RESTAURANT

Cuisine made from scratch, modern in approach, ITALIANO in spirit!

NORTH SPOKANE ITALIAN $35

FIRST COURSE

Tomato Basil Soup A Tomato Street favorite! Served with fresh garlic bread

Minestrone Soup An Italian classic served with fresh garlic bread GFA

House Garden or Caesar Salad House salad: your choice of dressing, or Caesar salad. Served with fresh garlic bread GFA

SECOND COURSE

Smoked Gouda and Shrimp Mostaccioli Rich gouda, ovendried tomatoes, sautéed shrimp, marinated artichokes and creamy Alfredo GFA

Blackened Chicken Fettuccini Cajun-spiced blackened chicken, chopped bacon, Alfredo sauce, fresh spinach, garlic and fettuccini pasta GFA

Chicken Parmigiana Breaded chicken breast topped with marinara sauce, melted mozzarella, provolone and parmesan cheeses, served with a side of fettuccine Alfredo

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! GF

DRINK LOCAL

No-Li Brewhouse Tomato Street Amber Ale; 5% ABV, 10 IBU $5.50

6220 N. Division St.

509.484.4500

Menu served Sun-Thu, 11 am-10 pm; Fri-Sat, 11 am- 11 pm

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

TRUE LEGENDS GRILL

Liberty Lake’s premier casual restaurant

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

Eggs Benedict Burger Half-pound fresh Angus beef patty, smoked ham, fried egg, and hollandaise sauce on a pretzel bun. Served with fries

Smoked Salmon Alfredo House-smoked salmon, sauteed onions, mushrooms, red peppers, and tomatoes tossed in our creamy Alfredo sauce with spaghetti pasta

Artichoke and Spinach Pizza 12-inch pizza topped with artichoke and spinach sauce, sun-dried tomatoes, red onions and mozzarella cheese GFA

THIRD COURSE

Warm Cookie a la Mode Baked-to-order peanut butter chocolate chip cookie topped with ice cream

Baked Cherry Crisp Juicy, tart red cherries topped with a crumbly cinnamon streusel topping

Root Beer Float A mug overflowing with root beer and vanilla ice cream then topped with whipped cream

IPA $6.95

TWIGS BISTRO AND MARTINI BAR

Four Spokane destinations serving chef-crafted food & specialty cocktails

VICINO PIZZA

Neapolitan style pizzeria with an all Italian wine list and six taps

COEUR D’ALENE PIZZA $25

FIRST COURSE

FIRST COURSE

Candied Bacon Spinach Salad Fresh spinach, candied bacon, red onion, Granny Smith apple, cider-spiced candied cashews, goat cheese, balsamic dressing GF

Harissa Meatballs Ground bison and sausage, bell pepper, roasted garlic, onion, harissa paste, fresh herbs, red pepper sauce with goat cheese and toasted baguette GFA

Jalapeño Popper Dip A blend of cream cheese, roasted jalapeño peppers, bacon, cheddar and jack cheeses toasted golden, finished with blackberry coulis. Served with grilled crostini

SECOND COURSE

Wild Mushroom Salmon Risotto Creamy parmesan risotto with roasted Alaskan salmon topped with miso butter and roasted wild mushrooms finished with crispy shallots GF – Upgrade to 6 oz. halibut for $12

Chicken Parmesan Parmesan-breaded chicken fried crisp with marinara sauce and mozzarella on pesto cream sauce penne pasta, with balsamic glaze and fresh basil

Mango Habanero Steak Grilled 8 oz. chimichurri marinated coulotte steak with mango habanero salsa, fried polenta, and seasonal vegetables, finished with lime crema and fresh cilantro GFA – Upgrade to a 14 oz. choice ribeye for $15

THIRD COURSE

Lemon Crumble Crisp pastry crust and lemon curd baked with a streusel topping, finished with raspberries, powdered sugar, whipped cream V+

Twigs S’more Chocolate brownie, graham cracker crust, chocolate ganache, marshmallows, whipped cream, chocolate and caramel sauce V+

Salted Caramel Donut Holes House-fried donut holes coated in cinnamon sugar with a salted caramel dipping sauce V+

DRINK LOCAL

MULTIPLE LOCATIONS MULTIPLE

AMERICAN $35 DOWNTOWN

Polpette One house-made meatball, nonna sauce, ParmigianoReggiano – Add additional meatballs $3 each

Focaccia House-made focaccia with tomato sauce, green onions, extra virgin olive oil V

Radicchio Salad Radicchio, shaved celery, pears, pickled fennel, gorgonzola vinaigrette, candied hazelnut, balsamic reduction GF V

SECOND COURSE

Sausage and Honey Pizza House-made sausage, jalapeño, honey, tomato sauce, mozzarella, oregano GFA – Gluten free crust $4

Parma Pizza Prosciutto di parma, mascarpone creme, arugula, balsamic reduction, shaved pecorino GFA – Gluten free crust $4

Margherita Pizza San Marzano tomato, fresh mozzarella, basil, extra virgin olive oil GFA V – Gluten free crust $4

THIRD COURSE

Whiskey Cream Gelato Made locally by Gelato by the Lake GF V Stracciatella Gelato Made locally by Gelato by the Lake V

Amarena Cherry Gelato Made locally by Gelato by the Lake V

DRINK LOCAL

One Tree Hard Cider Ask server for featured flavor $8

Twigs Hazy IPA by No-Li A special hazy yeast strain brings out juicy, fruity notes from a dry-hop process producing a floral, citrusy character $7.50

2385 N. Old Mill Loop

RESERVATIONS RECOMMENDED

208.758.7997

Menu served Tue-Thu, 3-9 pm; Fri-Sun 3-9:30 pm

VICTORY BURGER

What fast food burgers should be. The place to grab a burger and a beer

DOWNTOWN SPOKANE AMERICAN $25

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

SECOND COURSE

Victory Burger american cheese, shredded lettuce, tomato, onion, bread and butter pickles, victory sauce

Super Bird chicken breast, american cheese, bread and butter pickles, shredded lettuce, onion, pickle aioli

Blue Moon blue cheese, bacon, dijonnaise

THIRD COURSE

Cherry Pistachio Cookie rainier cherry, pistachio

Vanilla Bean Gelato madagascar vanilla V

Olive Oil Cake creme fraiche, asian pear compote

DRINK LOCAL

Gold Rush dry fly triticale whiskey, citrine honey, lemon $11

RESTAURANT WEEK PRO TIPS

1

2

3

Make your reservations early. Some high demand restaurants fill up soon after the menus are released. Don’t wait to book your table.

If the restaurant you want to go to doesn’t take reservations, consider going mid-week or at the first seating to limit your wait time.

Some restaurants are offering their three course menu at lunch, too. Make sure to check the hours listed on each restaurant’s menu in this event guide.

4

Follow Inlander Restaurant Week and you could win a dinner for two on us!

Instagram: @InlanderRW Facebook.com/InlanderRestaurantWeek

5 Restaurant Week is a lot of work — so be kind and tip the staff well.

THREE PEAKS KITCHEN +BAR

RESTAURANT WEEK

Special Menu | Sunday – Saturday | 3PM to Close

Select item from each course | $45 per person

FIRST COURSE

` Brussels with Bacon Vinaigrette: Pan-Seared Warm Bacon Vinaigrette

` Spinach Artichoke Dip: Grilled Pita and Veggies

` Caesar Salad: Shredded Parmesan, Crouton

SECOND COURSE

` Shepherd’s Pie: Beef Bourguignon, Caramelized Mashed Potatoes

` Steak Frites: Chimichurri, Triple-Cooked Chips

` Crispy Pork Belly: Apple Gastrique, Braised Cabbage, Apple Fennel Slaw

THIRD COURSE

` Bread Pudding: Caramel Glaze

` Cheesecake: Berry Sauce

` Panna Cotta: Quenelle of Orange Marmalade

VIEUX CARRE NOLA KITCHEN

New Orleans inspired restaurant in the heart of Spokane

DOWNTOWN SPOKANE SOUTHERN $35

FIRST COURSE

Pappadeaux Salad Soaked mozzarella, Cajun house crouton, pepitas, cherry tomatoes, olives, romaine, arugula GFA V

– Add protein for $8

Parmesan Bacon Gougeres Fried parmesan bacon gougeres. Have you ever tasted anything so good?

Blue Crab Cakes Blue crab cake over a house shrimp bisque, served with Cajun sauce

SECOND COURSE

Frog Legs Hopalong Cassidy Confit and fried frog legs, peppers, onions, herbs served over rice

Rabbit and Dumplings Slow roasted rabbit and dumplings soup

Oyster Bienville Eight stuffed oysters! Oysters stuffed with shrimp, onion, garlic, mushroom, parmesan and lemon.

A true New Orleans treat!

THIRD COURSE

Peanut Butter Pie A signature taste of New Orleans!

– Add a chicory French press $7

Beignet You can’t think of New Orleans without a beignet!

Fresh, hot French doughnut V – Make it an affogato with Evans Brothers espresso $5

Bourbon Pecan Monkey Bread Individual pecan monkey bread with a bourbon caramel sauce V – Add a scoop of vanilla ice cream $2

DRINK LOCAL

Vieux Carre Dry Fly Triticale whiskey, Dom Benedictine, brandy, sweet vermouth, bitters $13 RESERVATIONS

1403 W. Broadway Ave. 509.495.1400

spokanetribecasino. com

Menu served Sun, 3-9 pm; Mon-Thu, 3-10 pm; Fri-Sat, 3-11 pm

WILEY’S DOWNTOWN BISTRO

A small locally owned bistro creating positive guest experiences

DOWNTOWN SPOKANE BISTRO $ 45

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

Classic Caesar Salad Crisp romaine, creamy caesar dressing, croutons, parmesan-reggiano and lemon GFA

SECOND COURSE

Yellow Curry Chicken or Tofu House-made yellow curry, choice of tofu or chicken. 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 Hunter’s Chicken Chicken leg and thigh quarter, cured and braised with a rich hunter’s sauce full of vegetables, herbs and chicken stock with “everything” yukon potatoes GF

THIRD COURSE

Mini Margarita Pie Filled with sweet cream and silver tequila; with graham crust, whipped cream, and red sea salt V

Wiley’s Bourbon Creme Brûlée Delicious bruleed custard 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

Dry Fly Collins Dry Fly Triticale whiskey, house-made sweet and sour, club soda, and pomegranate reduction $14

RESERVATIONS RECOMMENDED

115 N. Washington St. 509.838.4600

Menu served Sun-Sat, 4-9 pm

VINE & OLIVE

European-inspired eatery and wine bar executed with Northwest flair COEUR D’ALENE EUROPEAN $ 45

FIRST COURSE

Gnocchi Local mushrooms, brown butter V

Hamachi Crudo Blood orange, pickled fennel GF

Cream of Artichoke Soup Sunchoke chips GF V

SECOND COURSE

Sole en Papillote Cajun rice GF

Pork Chop Apple hazelnut gastrique, winter vegetable bacon hash

Red Pepper Fettuccine Herb pesto, fresh basil V – Add chicken $5

THIRD COURSE

Chocolate Candy Bar Hazelnut, caramel GF V

Apple Fritter Churro Caramel dipping sauce V

Cheese Plate Kumquat marmalade, Mak baguette GFA V

DRINK LOCAL

Coeur d’Alene Cellars “Mo” Mourvèdre $12

RESERVATIONS RECOMMENDED

2037 N. Main St. 208.758.7770

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

ZONA BLANCA

A culinary staycation featuring big, bold coastal flavors

FIRST COURSE

Tuna Belly Tartare Tuna belly tartare, smoked tuna, salsa de cacahuates, pickled red onion, mayo, corn tostada

Brussels Sprout Huarache Spicy almonds, Brussels sprouts, coriander, mayonesa de chapulines, heirloom corn masa GF V Sopa de Calabaza Sikil pak, black onion paste, house made requesón GF

SECOND COURSE

Cochinita Pibil Pit-smoked pork shoulder, recado roja, pickled onion, habanero salsa, pineapple vinegar, cilantro, tortillas GF Farro Esquites Cilantro, local butter, queso enchilado, chile, lime zest

Roasted Shrimp Roasted shrimp, hominy porridge, shrimp chicharrones, tomato vinegar, hoja santa GF

THIRD COURSE

Tres Leches Milk-soaked white cake, sweet cream, lime zest, cinnamon V

Bunuelos Oregano-infused chocolate, sea salt, powdered sugar, candied kumquats V – Ask your server about a vegan dessert option

Concha Sweet cream, grapefruit granita, tepache jam, basil

DRINK LOCAL

El Camino Mexican Lager TT’s Old Iron Brewery $7

509.241.3385

DOWNTOWN SPOKANE SEAFOOD $ 45 157

Menu served Tue-Sat, noon-8 pm

COMMUNITY

COOPERATION

BY RENÉE

It all started with four friends in a living room and a big idea.

It was 1973 and the cultural shake-up of the 1960s had effected widespread change across the nation, bringing with it the demand for healthier, natural foods without the high price tag and that supported the local economy.

Rod Davis, Jim Eagan, and Dave and Katie Mosel wanted to be a part of this food revolution by opening a food co-op. Moscow, Idaho, was the perfect place to see this big idea — a grocery store owned and governed by its members — to fruition.

Set in the sprawling hills of the Palouse and home to the University of Idaho, and being adjacent to Pullman and Washington State University, Moscow at the time was ripe with young, idealistic minds who wanted to retake consumer control and support their community rather than the bottom line of big chain supermarkets.

And so Moscow Food Co-op was born, opening its doors that year (its first name was The Good Food Store) to eagerly waiting residents.

To have access to fresh, local food and other products for a fair price, and to have a voice in the process of operating the co-op — which also benefits regional farmers and artisans — was like finding a missing puzzle piece of life in this small town.

“We were drawn to Moscow in 1980 because there was so much going on then surrounding natural food,” recalls Kenna Eaton, who was general manager of the coop from 1991 to 2011. She’s now general manager of The Food Co-op in Port Townsend, Washington.

“The information coming from the area on how to live sustainably really drew us to this very dynamic, vibrant and cutting-edge town, and yet it was all the way out in the middle of the country. The co-op fit perfectly… It’s no surprise they’re celebrating their 50th,” Eaton says.

In addition to giving rise to the organic, fair-trade and local food movements, this new wave of communityowned grocery stores was also about providing a “third place” for people to gather. Member ownership, called an equity share, in the Moscow Food Co-op is $10 a year (or $150 for lifetime membership) and comes with myriad benefits like discounts, but anyone can shop there.

Moscow Food Co-op has served its “third place” role well with its colorful, welcoming vibe and its community calendar full of food education classes, gatherings and celebrations. Throughout 2023, many of these events celebrate its 50 years in business.

“We joke about it often; our co-op is a community center that happens to sell groceries and produce,” says Melinda Schab, who’s been general manager since 2012.

Not only does the co-op foster community at its store, it seeks to create it outside those walls as well through many events.

For instance, the co-op had a hand in starting the award-winning Moscow Farmers Market in 1976. It also founded the Tuesday’s Growers’ Market in the co-op parking lot. When that market quickly outgrew the location on Fifth Street, it moved to the Latah County Fairgrounds as the Tuesday Community Market. And in 2018, it opened a satellite location at the University of Idaho, fittingly called The Co-op on Campus.

“I love being on campus,” says Schab. “With record university enrollment last year, sales have been really good. I think we’re reaching a lot of students, introducing them to the cooperative business model and how rad it is and all the good things co-ops do for the communities they serve, around the world.”

Surprisingly, today the Moscow Food Co-op is one of just 325 food co-ops across the country. When its founding members were looking for a cooperative business model to follow, close to 10,000 such ventures had sprouted up between 1969 and 1979. However, most didn’t survive.

The Moscow Food Co-op enters its 50th year as its members, past and present, reflect on the journey to get here

SANDE

Moscow Food Co-op’s former home on Third Street. COURTESY PHOTO

During that period in the Pacific Northwest, there were also plans brewing for The Food Co-op in Port Townsend and Boise’s Co-op Market, which opened in 1972 and 1973, respectively, and which are both still going strong. But the blueprint of how to establish longevity — even though co-ops date back to the late 1800s — wasn’t easy to come by, with grocery giants making it tough for smaller operations to gain traction.

One, however, stood out: the Puget Consumers Co-op (PCC), Washington’s longest running food co-op. In operation since 1953, it presented an opportunity for the four friends from Moscow to glean from an established model.

PCC leaders realized early on that if they wanted to attract and retain more members, they needed to establish themselves as an “in-between store” where people who’d always gone to supermarkets felt comfortable by seeing similar items in addition to organic and natural foods. As well, PCC’s evolving model included departing from strict democracy in 1980 toward a system of strong, centralized management, while still keeping in harmony with member ownership.

When the Moscow Food Co-op achieved success with these same practices, it positioned itself as a regional and even national leader in how to grow and sustain a thriving business.

“Today’s shopper is more diverse,” says Schab. “Not everyone wants natural and organic, but everyone wants to be seen and treated well and recognized for the value they bring to a community. We aren’t just selling groceries; we’re building relationships, and we’re building community. It’s just part of the cooperative principles and values.”

PULLMAN GOOD FOOD CO-OP HOPES TO OPEN IN RECORD TIME

Pullman residents soon won’t have to travel across state lines to Moscow to shop at a local co-op.

The Pullman Good Food Co-op is eagerly anticipating an estimated opening in early 2024. Making good time, the small group started the process just four years ago.

“It typically takes eight to 10 years to fully realize a food co-op,” said board member Ken Casavant.

“Over the four to five years we’ve been working on getting our co-op shaped and growing our member base, Moscow was our model, no question about it,” he continues. “It’s definitely made the process easier, having such a successful model to look to. They started small but have become a very well-functioning organization.”

When the Pullman Good Food Co-op board looked into the viability of starting a co-op, a market study revealed that while the successful Moscow Food Co-op is just 14 minutes away, one in Pullman could also be successful.

In order to hit their early 2024 opening date, however, the Pullman team is working hard to secure 1,000 members. Currently they have close to 800.

“We’re on the search for new members but also for the board of directors,” Casavant says.

Among the seven core principles of a cooperative, a set of values that’s been followed by such organizations around the world since 1995, are voluntary and open membership, democratic member control, education, training and information, and concern for community.

Now 7,800 owner-members strong and bringing in $11 million in sales annually, the Moscow Food Co-op has acted as a consultant to others, including Main Market Co-op, which opened in 2010 in Spokane, and the Pullman Good Food Co-op, set to open in mid-2024.

Others are looking to Moscow for guidance as well.

“Lewiston [Idaho] asked if they could be next,” says Schab.

So what do the next five, 10, 50 years hold for the Moscow Food Co-op?

“There’s always the question of ‘What do we value, and how can we support that?’ That’s what’s kept this organization going,” says board Chair Mark Thorne.

“Not knowing what the economy is going to look like, we want to be strategic in what we do,” he continues. “What we’re going to do is make responsible decisions going forward to preserve and promote what the co-op stands for. When you walk in the store you feel like you’re part of something, there’s a feel that’s different, and that’s really something worth preserving.” n

There are three levels of membership, including full investment owner, which is a lifetime membership and costs $200, paid up front. However, members can also become an owner for $25 per quarter or a student owner for $25 per year.

The Pullman co-op will be a fullservice grocery store, employing 20 to 30 people, with a bakery and regional products such as produce, grains and meat. Visit pullmangoodfoodcoop.com to learn more.

— RENÉE SANDE

“COMMUNITY COOPERATION,” CONTINUED...

Moscow Food Co-op members in 1974. COURTESY PHOTO

YOUR LOCAL NEIGHBORHOOD SHOPPING GUIDE

February 24thMarch 5th

Bing Crosby Theater | cytspokane.org

March 2023

March 3RD – 6TH

FRI Regular Bingo SAT Matinee Regular Bingo

SUN $5 Buy-in Regular Bingo Regular games pay $1,000 (minimum electronic buy-in $25)

MON Monday Night Bingo

March 10TH – 13TH

FRI $5 Buy-in Regular Bingo Regular games pay $1,000 (minimum electronic buy-in $25)

SAT Matinee $5 Buy-in Regular Bingo Regular games pay $1,000 (minimum electronic buy-in $25)

SUN $5 Buy-in Regular Bingo Regular games pay $1,000 (minimum electronic buy-in $25)

MON Monday Night Bingo

March 17TH – 20TH

FRI Regular Bingo UPSTAIRS ALL WEEKEND

SAT Matinee Regular Bingo UPSTAIRS ALL WEEKEND

SUN Regular Bingo UPSTAIRS ALL WEEKEND

MON Monday Night Bingo

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March 24

TH – 27TH

FRI Regular Bingo

SAT $60,000

30TH Anniversary Bingo $10,000 must go on CDA Progressive ($7,000, $3,000 split)

1ST Bonanza Blackout wins $10,000 Admissions opens at 1 PM Session begins at 4 PM

SUN Regular Bingo

MON Monday Night Bingo

Breakfast, Reimagined

New drive-thru sandwich stand Sandos levels up the morning meal experience

Chef Isaac Houger’s idea to sell breakfast sandwiches at his restaurant Peace Pie began as a creative way to navigate the pandemic. But recently, that endeavor took flight in the form of a new drive-thru restaurant, Sandos.

“Sandos kind of came to be because I already had a product and I had a following, and I was offered the space to take over,” he says. “It’s kind of a beautiful thing. The sandwiches saved my business once, and they’re doing a pretty good job this time.”

Sandos’ signature is breakfast sandwiches ($9), which come with bacon or a housemade sausage patty as well as vegetarian options. The classic breakfast sando has scrambled eggs, cheddar cheese, arugula, and sweet and spicy aioli. Each sandwich features a house-made garlic knot, a signature item at Peace Pie, or a gluten-free bun for an additional $2.

BY SUMMER SANDSTROM

For lunch, Sandos’ Italian sandwich ($11) is made with house-made ham, salami and pepperoni, topped with cheese, vegetables and creamy Italian vinaigrette. Houger says it’s already become a bestseller. Other lunch sandwiches are chicken salad, egg salad, and ham and brie ($10 each).

As breakfast is Sandos primary focus, there’s also coffee ($2.25-$4), Lotus Energy drinks ($4.25-$5) and other beverages to offer a pick-me-up for the morning.

“Sandos was designed to be like a hangover cure,” Houger says. “We have Pedialyte and Liquid IV on the menu, so like, basically I want to fix everybody from a long night of drinking, which is Spokane’s favorite pastime.”

The stand’s small size (formerly home of Taco Vado, which is moving to a larger space nearby and has yet to reopen) created some challenges at first, Houger says, adding that it’s been a fun one to navigate. He and his team do the majority of prep and cooking at Peace Pie and transport food to the stand every day.

Houger and his team make everything that they can from scratch, giving Sandos a level of quality he feels sets them apart. While he loves the attention to detail this gives him over the food, it doesn’t come without challenges.

“Keeping up with the demand has been challenging,” he says. “My ham, for instance, it takes seven days to make. It’s a really long process, so when we’re out of something, it’s not that we’re too lazy to go to the store, it’s that my ham is three days out still. It’s one of those scenarios where I can’t really rush it.”

If you’re craving some heat to kick-start your morning, all breakfast items can be taken up a notch by ordering the spicy “hot” version, which comes with Iguana Gold hot sauce.

“We could not possibly do what we are doing there if it was just the stand itself,” he says. “I’m really fortunate to be able to have Peace Pie to be able to bounce the business off of.”

Houger plans to begin adding specials to the menu in the coming months and eventually hopes to host pop-up events to sell late-night sandwiches to people enjoying Spokane’s nightlife.

“The community response to this project has been insane. I did not expect it. And it’s rad to see,” he says. “I just want to give something back to the community that shows up for us and be able to be part of people’s day.” n

Sandos • 1602 N. Ash St. • Open MonSat 6 am-3 pm • sandosspokane.com

Sandos and Peace Pie owner Isaac Houger.

Sandos has quickly become popular with diners on the go. ERICK DOXEY PHOTOS

Breakfast Scramwich

BULLDOG TO CANINE FILMMAKER

Gonzaga grad Rob Grabow has garnered a big screen release for his independent drama The Year of the Dog

Whenever there is a film where a troubled central character connects with a canine companion that helps him with his problems, any viewer who’s seen their fair share of movies may suspect that said dog may not make it all the way to the end. To hear it from Gonzaga graduate Rob Grabow, the writer, director, producer and star of the upcoming film The Year of the Dog, the fate of his character’s furry friend is always what he is asked about when discussing his work.

“I get that question so much,” the 41-year-old Grabow says with a chuckle over the phone. “What I will say without giving away big spoilers is if people are worried about the dog dying, I think they will feel good about the ending.”

The Year of the Dog tells the story of Matt (Grabow), a recovering alcoholic who, after spending 48 hours in the drunk tank, begins a stay at the house of his sponsor, where he hopes to stay sober for a month so he can visit his ailing mother in hospice. It is in the course of this dramatic rocky road to recovery that he meets the energetic Alaskan husky Yup’ik, whom he decides to take in despite already having his hands full taking care of himself. The canine pal opens up a new world for Matt, helping him discover what it will take to slowly climb his way up from rock bottom.

It has been a long road for Gabow to get to the point where people could actually see The Year of the Dog for themselves on the big screen, as they can in hundreds of communities across the country this weekend — including the Village Centre Cinemas Wandermere in Spokane. After initially studying finance as an undergrad at GU and graduating in 2005, he enrolled in grad school at Columbia and studied international affairs. Once his studies

BY CHASE HUTCHINSON

were complete, he moved to Seattle and got bit by the performance bug in 2013 after taking his first acting class.

“That was my first exposure, and I was pretty hooked,” Grabow says.

The next stop was to go to the Actor’s Studio Drama School at Pace University in New York, which helped him form creative connections that he would tap into as he set out to make his debut feature film. Though he had taken on smaller scale projects in the past, the leap to a much bigger production proved to be a different challenge entirely.

“I did one short film before this to see if I could do it, to see if I could get my head around a film production,” Grabow says. “I thought a feature would just be like a big short, and it is a completely different beast. Hundreds of people involved, a lot of moving pieces, and by far the hardest professional thing I’ve ever done.”

In the movie, Grabow’s Matt forms this bond with the Alaskan husky that helps him find a new community and purpose for his life while he gets clean. It is a restrained, low-budget affair whose story is one that the filmmaker says comes from a personal place.

“When I wrote the film, I was going through a pretty rough patch. Addiction and alcoholism weren’t my personal vices, but I know what it’s like to feel alone and to be in a lot of emotional pain,” Grabow says. “I was trying to explore the theme of connection and give some voice to difficult things from my own life. I think that’s what anyone — be it a writer, or an actor, or a comic — we’re all trying to give voice to parts of our own experiences.”

Bringing this to life was a sprint for Grabow and his team as he says they “shot about 140 scenes in 19 days” in Montana. Getting a wide release was then

another matter entirely, but he says they got lucky when it counted.

“Normally with independent films, you go to film festivals and then, if you get some good breaks, you can get digital distribution. But theatrical distribution is super rare,” Grabow says. “The big thing that happened was we got very lucky in being allowed to have test screenings at commercial theaters in Montana, thanks to our distributor. We opened at number one in eight of the nine of those theaters against studio films. I think that that’s kind of what gave our distributor a sense of confidence that it could do OK with a lot wider release. It was a combo of luck and everyone was just working really, really hard on all kinds of fronts with the film.”

Grabow’s canine co-star, Caleb, was also working hard, though he did occasionally need some rest during the shoot.

“We had a stunt double dog because there are some scenes where he is pulling the sled in the film, and Caleb didn’t like to pull. So we had a double dog that was a really experienced pull dog that absolutely loved it,” Grabow says. “But other than that, it was just Caleb.”

The Year of the Dog’s release is also something Grabow hopes connects people to each other in a thematic and tangible sense.

“We’re partnering with local animal shelters in every community where we’re opening the film, so that includes the Spokane Humane Society, and we’re donating a percentage of what we take home. It’s a good reminder that all dogs have value and all human beings have value.” n

The Year of the Dog screens at the Village Centre Cinemas Wandermere beginning Feb. 24.

Matt (Rob Grabow) finds a path to recovery with a pooch boost.

Holy Hippies

Jesus Revolution offers a glossy, superficial take on the intersection

of Christianity and counterculture

BY JOSH BELL

For the past decade or so, brothers

Jon and Andrew Erwin have steadily taken their faith-based filmmaking mainstream, with biopics about Christian athletes (Woodlawn, American Underdog) and musicians (I Can Only Imagine, I Still Believe) featuring recognizable actors and slick production values. They’re still Christian movies, but they tone down the proselytizing and the politics in favor of a broader inspirational message that can more successfully appeal to a secular audience. The Erwins’ latest film, Jesus Revolution, returns to more explicitly religious subject matter, while retaining that bland professionalism.

Like those other recent Erwin movies, Jesus Revolution is based on a true story, recounting the origin of the Calvary Chapel megachurch, which got its start during the so-called “Jesus freak” movement of the late 1960s and early 1970s. Calvary rises to prominence thanks to two seemingly opposite figures, veteran pastor Chuck Smith (Kelsey Grammer) and hippie preacher Lonnie Frisbee (Jonathan Roumie). Chuck begins the movie as a stuffy, out-of-touch reactionary, who scoffs at the hippies protesting the Vietnam War. But when his daughter (Ally Ioannides) brings home a hippie hitchhiker who looks like Jesus and extensively quotes scripture, he starts to change his point of view.

Thanks to Lonnie’s outreach, Chuck’s

floundering Southern California church starts growing exponentially, filling its ranks with wide-eyed new converts who prefer tie-dye over neckties and often don’t even wear shoes. Whatever tension might exist between hippie values and Christian dogma is mostly glossed over, aside from an antidrug message positing that all those young people who dropped acid were really just searching for Jesus.

One such young person is Greg Laurie (Joel Courtney), a teenager who turns out to be the movie’s real main character. As Chuck and Lonnie take Calvary to new heights, Greg and his girlfriend Cathe (Anna Grace Barlow) trade getting high for getting saved, and Greg starts to see a future for himself in the church. Since Jesus Revolution is based on Laurie’s actual book of the same name, it’s obvious that he’ll move past any minor obstacles and become a beloved worship leader.

Rated PG-13

TICKETS:

3/02 NOW

FOR PRIVATE RESERVATIONS EMAIL: magiclanternevents@gmail.com

FOR SHOWTIMES: 509-209-2383 or MAGICLANTERNONMAIN.COM

This movie is more filmic sin than cinematic salvation. 25 W Main Ave #125 • MagicLanternOnMain.com

MOVIE TIMES

ALSO OPENING

COCAINE BEAR

I mean… it’s right there in the title. A bear eats a bunch of cocaine that drug dealers threw out of a plane, and then an ensemble cast has to survive its ursine horror comedy antics. Rated R

LET IT BE MORNING

This Palestinian drama centers on a man who attends his brother’s wedding in an Arab village, but on his return trip encounters an Israeli blockade that won’t let him pass. Cut off from his hometown, he faces a series of external struggles and internal turmoil.

Not Rated At the Magic Lantern

directors Jon Erwin and Brent McCorkle give the movie a sun-dappled Southern California look, stuffing the soundtrack with as many familiar classic-rock hits as they can afford, but it still just comes off as awkward parishioners doing Summer of Love cosplay. Jesus Revolution might be the squarest movie ever made about hippies.

JESUS REVOLUTION

Directed by Jon Erwin and Brent McCorkle

Starring Joel Courtney, Kelsey Grammer, Jonathan Roumie

The central performances are passable (although Grammer is about 25 years older than Smith actually was during this period), but the dialogue is cheesy, the emotions are contrived, and the religious conversions are disingenuous. Even the New York City media elite (played by preacher and faith-based cinema mogul DeVon Franklin) reporting on the movement for Time Magazine is easily won over.

There’s very little conflict in Jesus Revolution until the final act, when tensions arise between Chuck and Lonnie over Lonnie’s increasingly self-aggrandizing sermons, and Greg and Cathe have a brief rift in their relationship. This is the kind of movie that features a character unironically calling Jesus a “radical dude,” with a sanitized vision of the counterculture that’s limited to a single unconvincing Janis Joplin concert. Co-

There’s no mention, even in closing title cards, that Frisbee was a closeted gay man who died of AIDS, or that Smith later blamed God’s wrath against homosexuals for 9/11. The church of Jesus Revolution is as phony as its take on radicalism, and that makes for hollow drama in addition to poor theology. The Erwins clearly aren’t equipped to handle the complexities of this movement; they’re better off sticking to inspirational sports movies. n

SWEET HOME MISSISSIPPI

Bass Drum of Death moved back to Oxford from NYC to craft the garage rock of Say I Won’t

BY SETH SOMMERFELD

In the 1960s, noted aircraft engineer Kelly Johnson coined terminology to keep designers from overcomplicating the systems they were creating for military aircraft. It’s known as the KISS principle: Keep It Simple Stupid

While Johnson was applying this delightful curt acronym to jet-building, it could’ve just as easily been applied to the garage rock movement that was starting up during the same era. The scrappy brand of rock wasn’t as concerned with polished technical professionalism as it was stripping rock back to the basics to let all the angst and fury out in a barrage of fuzzy power chords and energetic vocal wails. The genre stumbles into haphazard sort of grace by letting simplicity be its driving force. It’s a style that will never fully fizzle out — no matter how many folks say that rock is dying — because there’s a continual flow of new young people wanting to pick up an instrument and shred with their pals without a crazy high barrier to entry.

John Barrett, the frontman of garage rock band Bass Drum of Death, was once one of those kids. He’d play oneman band shows with just his voice, a guitar and a bass drum (hence the name). The act started in Oxford, Mississippi, but Barrett eventually moved to New York City to try to be part of a more vibrant and active scene. And while Bass Drum of Death might now be 15 or so years into its musical journey and since expanded into a two-guitars-and-drums trio, Barrett’s passion for garage rock’s style still remains.

“I think it’s just how simple and effective that can be, whether you’re at a show or watching or coming up with stuff,” Barrett says. “It’s not rocket science. It’s pretty much the same three chords that everybody’s playing, but there’s a million different ways to do it. So I think that’s part of the fun for me — figuring out how to take something that’s pretty simple and add your own flavor to it. It’s always fun to keep pushing it.”

Bass Drum of Death’s latest attempt at pushing it comes in the form of its fifth LP Say I Won’t, which arrived in January. The album’s dozen tracks navigate the line between studio polish and the band’s untethered live energy. The record vacillates from melodic rock, pump-your-fistin-the-air sing-alongs (“Everybody’s Gonna Be There” and “Find It”) to darker blues riffing (“Head Change” and “Say I Won’t”). BDoD exists in the same sonic phylum as acts like Ty Segall, Surf Curse and Osees. A song like “Say Your Prayers” even calls to mind a scrappier version of the Black Keys — which makes sense considering the Black Keys’ drummer, Patrick Carney, produced Say I Won’t

“We kind of wanted to meet in the middle between like a big studio sound and kind of like how [our 2011 debut] record GB City sounded,” says Barrett. “We wanted to bridge those two worlds together.”

Prior to Say I Won’t, part of Barrett’s simplicity formula has been a literal D.I.Y. approach. He made the first two BDoD albums all by himself. Collaboration wasn’t a going concern. But with Carney on board, he decided to loosen the reins and roll with others’ ideas in order to reach a better final product.

“It was just little things. Allowing them to kind of sprinkle their own influence on it,” Barrett says. “I had to learn to be less of a control freak. In the past, I would just be like, ‘Well, I’m just gonna do it.’ So that was a learning process for me, but I think it was a good one. And I think it definitely turned out way better doing it that way.”

But his openness to musical collaboration isn’t the only major change in Barrett’s life. He also moved back home to Oxford, which turned out to be a creative blessing in disguise when everything shut down due to the pandemic.

“I headed home like right before the pandemic sort of hit super gnarly,” he says “It was a good place to be over COVID, especially for like buckling down and getting some writing done.”

While the constant hussle energy of New York City certainly gave a jolt to BDoD’s system, it felt like the right time to leave for Barrett. It certainly helps that his girlfriend enrolled at law school at Oxford’s Ole Miss University, but the difficulties of the Big Apple also wear on transplants as they age.

“I mean, some of that is just getting older and kind of wanting different things. As you get older and you get in different situations and figure out what it is that you want and what you don’t want,” Barrett says. “I had so much fun living in New York. But it’s also just difficult in New York to make music and make noise at all, generally. Moving back to Oxford definitely lent itself to being able to make music more regularly.”

The band members may change, the production process may change, the home base may change… but through it all, Bass Drum of Death keeps it simple. Which is anything but stupid. n

JINGLE CONTEST

WINNING IS JUST THE BEGINNING! $5,000 in Cash Prizes!

Jingle submissions must include and end with the familiar lyrics “Winning is just the beginning at the Coeur d’Alene Casino!”

To enter, submit your 30 to 120 seconds MPG3 or MPG4 file by MARCH 16TH, 2023 at cdacasino.com/jingle

Winner(s) will be announced at the Coeur d’Alene Casino on MARCH 31ST, 2023 AT 5 PM See cdacasino.com/jingle for compete entry instructions and contest rules.

John Barrett (center) leads Bass Drum of Death’s simplified attack. STEVE GULLICK PHOTO

NW musicians, songwriters and those with a creative musical bent of any music style are invited to create a new jingle for the Coeur d’Alene Casino.

INSTRUMENTAL TOMMY EMMANUEL

With an acoustic guitar in his hands, Tommy Emmanuel is essentially a full band unto himself. Not only can his dexterous fingers pull off any solo imaginable, he can also simultaneously match songs’ vocal melodies with his strings, and strum bass notes and thump his instrument to provide the rhythm section oomph. The 67-year-old Aussie virtuoso has built up a rep as one of the greatest acoustic guitar players alive for a reason. While one can easily spend hours going down YouTube rabbit holes watching the way he varies his breathtaking techniques on inventive covers or joyful originals, watching the wizardry in person truly materializes the experience.

— SETH SOMMERFELD

Tommy Emmanuel • Thu, Feb. 23 at 8 pm • $40-$255 • All ages • The Fox Theater • 1001 W. Sprague Ave. • foxtheaterspokane.org

Thursday, 2/23

BOLO’S BAR & GRILL, Theresa Edwards Band

CHAN’S RED DRAGON ON THIRD, Thursday Night Jam

CHECKERBOARD TAPROOM, Weathered Shepherds

J DAVENPORT GRAND HOTEL, Lyle Morse

J HISTORIC DAVENPORT HOTEL, Riley Grey

J MCCRACKEN’S PUB AND BBQ, Gil Rivas

NORTHERN QUEST RESORT & CASINO, Paul Anka

J QQ SUSHI & KITCHEN, Just Plain Darin

STEAM PLANT RESTAURANT & BREW PUB, Land of Voices

J J THE FOX THEATER, Tommy Emmanuel

ZOLA, The Desperate Eights

Friday, 2/24

AK ASIAN RESTAURANT, Pamela Jean

BACKWOODS WHISKEY BAR, Take 2

BIGFOOT PUB & EATERY, Eternal Jones

BOLO’S BAR & GRILL, Outwest

CHAN’S RED DRAGON ON THIRD, Kosta la Vista

CHINOOK STEAK, PASTA & SPIRITS, Carli Osika

CURLEY’S, Bruiser

J DAVENPORT GRAND HOTEL, Matty Ride

THE DRAFT ZONE, Baily Allen Baker, Jake Rozier

J HISTORIC DAVENPORT HOTEL, Dr. Don Goodwin Trio

IRON HORSE (CDA), Tamarack Ridge Band

ELECTRONIC ELDERBROOK

Elderbrook (aka Alexander Kotz) is hard to pin down genre-wise, as the singer/ producer mixes many styles into his emotive electronic music shows. Multiple songs (“Woman” and “Let Go”) from his 2017 album Talking found prominent spots on my camping trip soundtracks in recent years, offering some funky, indie vibes to help wake up to the summer sun. But I could just as easily see myself in a dark club enjoying the building dance beats from his 2020 album Why Do We Shake in the Cold? and his 2021 EP Innerlight, which features collaborations with Bob Moses, Louis the Child and Emmit Fenn. All three artists are good comparisons if you want to get a better sense of what you’re in for before his show at the Knit.

— SAMANTHA WOHLFEIL

Elderbrook • Tue, Feb. 28 at 8 pm • $20 • All ages • Knitting Factory • 919 W. Sprague Ave. • sp.knittingfactory.com

LUCKY YOU LOUNGE, Rough Congress, Troubador

MOOSE LOUNGE, Rock Candy

NEATO BURRITO, Mardi Bra: DJ Ca$e, Beth Western

NIGHTHAWK LOUNGE (CDA CASINO), Karma’s Circle

OLD MILL BAR AND GRILL, Mel Dalton

OSPREY RESTAURANT & BAR, Son of Brad

J PEND D’OREILLE WINERY, Ron Kieper Trio

THE RIDLER PIANO BAR, Just Plain Darin

SPOKANE EAGLES LODGE, Stagecoach West

J THE FOX THEATER, Healing Harmonies: Darryl Worley, John Berry, Ty Herndon, Lee Roy Parnell, Thom Shepherd

ZOLA, Heather King Band

Saturday, 2/25

BACKWOODS WHISKEY BAR, Dirty Betty

J THE BIG DIPPER, No Soap, Radio, Fat Lady

BIGFOOT PUB & EATERY, Eternal Jones

BOLO’S BAR & GRILL, Outwest

CHAN’S RED DRAGON ON THIRD, Thirsty Bootz

CHINOOK STEAK, PASTA & SPIRITS, Carli Osika

CURLEY’S, Bruiser

J DAVENPORT GRAND HOTEL, Lyle Morse

THE DRAFT ZONE, Angelica Rose, Pat D’Angelo

HIGHBALL A MODERN SPEAKEASY, Royale

J HISTORIC DAVENPORT HOTEL, Brent Edstrom Trio

J HUCKLEBERRY’S NATURAL MARKET, Pamela Benton: StringzOnFire!

IRON HORSE (CDA), Tamarack Ridge Band

J KNITTING FACTORY, Pepper, Joe Samba

J LEBANON RESTAURANT & CAFÉ, Safar

LUCKY YOU LOUNGE, Carl Maxey Center Benefit: Alethea Dumas ft. Sessionz

LUCKY YOU LOUNGE, SO BELOW: The Wanderers, Jalil Moses, Skellee, Dom the Reason

MOOSE LOUNGE, Rock Candy

J NEATO BURRITO, Monke Business

NIGHTHAWK LOUNGE (CDA CASINO), Karma’s Circle NOAH’S CANTEEN, Kyle Swaffard

OSPREY RESTAURANT & BAR, Ron Greene

J PACIFIC AVE PIZZA, Itchy Kitty, Iron Chain, Hue

J PEND D’OREILLE WINERY, Mike Johnson Trio

J PONDEROSA BAR AND GRILL, Wild Wooly Duo

J SLIGHTLY CHARRED WOOD FIRED PIZZA, 528 Tribe

J SNOW EATER BREWING CO., Just Plain Darin

ZOLA, Blake Braley

J = THE INLANDER RECOMMENDS THIS SHOW

J = ALL AGES SHOW

Sunday, 2/26

J HISTORIC DAVENPORT HOTEL, Eareaka Traganza

HOGFISH, Open Mic

J LUCKY YOU LOUNGE, Bass Drum of Death, Have a Rad Day

J SOUTH HILL GRILL, Just Plain Darin

Monday, 2/27

J EICHARDT’S PUB, Monday Night Blues Jam with John Firshi

J HISTORIC DAVENPORT HOTEL, Riley Grey

J KNITTING FACTORY, Jxdn, The Beauty School Dropouts

RED ROOM LOUNGE, Open Mic Night

Tuesday, 2/28

J HISTORIC DAVENPORT HOTEL, Riley Grey

J J KNITTING FACTORY, Elderbrook

LITZ’S PUB & EATERY, Shuffle Dawgs

Wednesday, 3/1

J BING CROSBY THEATER, The Black Jacket Symphony

Presents Fleetwood Mac’s Rumours

THE DRAFT ZONE, The Draft Zone Open Mic

HIGHBALL A MODERN

SPEAKEASY, Heather King Band

IRON HORSE (VALLEY), Pamela Benton: StringzOnFire!

RED ROOM LOUNGE, The Roomates

SOUTH PERRY LANTERN, Ed Shaw

ZOLA, Runaway Lemonade

Coming Up ...

J J SPOKANE ARENA, Ice Cube, Bone Thugs N Harmony, Xzibit, Tha Dogg Pound, The Luniz, March 5, 7 pm.

J J KNITTING FACTORY, Alvvays, March 13, 8 pm.

J THE FOX THEATER, Jerry Cantrell, Thunderpussy, March 31, 8 pm.

J LUCKY YOU LOUNGE, Black Belt Eagle Scout, April 1, 8 pm.

J J SPOKANE ARENA, Cypress Hill, Dr. Green Thumbs, Too $hort, Do Or Die, April 20, 7:30 pm.

J LUCKY YOU LOUNGE, The Beaches, April 22, 8 pm.

J J THE BIG DIPPER, The HIRS Collective, Simp, Blacktracks, Spooky, April 25, 7:30 pm.

J LUCKY YOU LOUNGE, Cursive performing Domestica, April 25, 8 pm.

SPORTS CRACK A COLD ONE

Have you ever been to a Chiefs game? Do you enjoy drinking local beer, watching the occasional fisticuffs on ice skates or wearing your winter coat indoors? If so, then the Spokane Chiefs’ WinterBrewBash might just be the outing for you. The Chiefs are reviving this event from the past for fans to pregame while enjoying their favorite beers from a variety of local breweries, including Spokane’s own Garland Brew Werks, NoLi Brewhouse, River City Brewing and other regional names. All attendees get drink tokens, a seat in the Upper Blue Level of the arena, and a commemorative WinterBrewBash stein cup. Fans who’ve already bought tickets to Saturday’s game against the Tri-City Americans can still attend the beer bash at a reduced price of $13. So crack open a cold one, and cheer on your local hockey team.

— ELLIE ROTHSTROM

Spokane Chiefs WinterBrewBash • Sat, Feb. 25 from 4-6 pm

DANCE BIBBIDI-BOBBIDI-BALLET

WORDS JONNY FALLON

• $13-$25

• 21+

• Spokane Arena • 720 W. Mallon Ave. • spokanechiefs.com

The enchanting tale of Cinderella is being performed for one night only, hours before the clock strikes midnight. Taking center stage at the FIC is the World Ballet Series, a group of 40 ballet dancers who represent 10 countries, all brought together by a love of dance. The company performs a variety of classic and timeless ballet pieces using handmade costumes and sets to create a magical evening for viewers of all ages. This show, choreographed by Marina Kessler, features Sergei Prokofiev’s score and all of the iconic characters from Cinderella’s story. It’s finally time to grab a pumpkin from your garden and watch it transform into a horse-drawn carriage, bringing you to a magical night at the ballet.

— SUMMER SANDSTROM

World Ballet Series: Cinderella • Wed, March 1 at 7 pm

• $49-$94

• First Interstate Center for the Arts • 334 W. Spokane Falls Blvd.

• firstinterstatecenter.org

The last thing the world needs is another drop-in-the-typical podcasting bucket, which is why the QueerCentric podcast, hosted by Spokanite Jonathan Shuffield, breaks molds with every new episode release. Not only does the podcast talk about queer media representation, but it also consistently features talented LGBTQ musicians, comedians and performers week after week after week. This live event, formatted like a late-night talk show, brings all of that goodness to the nxʷyxʷyetkʷ hall stage at the downtown Spokane Central Library. Shuffield and his team aim to entertain media-loving audiences with live comedy, conversation and — the way to everyone’s heart — free food. And don’t be too surprised if there’s a musical number or two thrown in the mix — it is a QueerCentric celebration, afterall.

– MADISON PEARSON

TQC: Now That’s Entertainment • Sat, Feb. 25 from 7-9 pm • Free • Central Library • 906 W. Main Ave. • thequeercentric.com

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.

COMEDY CLASS CLOWN

The internet completely upended the ways we interact with comedy. While just a decade or so ago there was pretty much only one path to headlining a venue like Spokane Comedy Club — start doing open mics, put in the hours grinding away on stage, hone your material and eventually work your way up the proverbial pecking order. Now there are many paths — funny viral rants, being famous for something else and falling backwards into comedy, or even Joe “Mr. D” Dombrowski’s big break — posting videos of himself “pranking” the kids in his kindergarten classes. The clips of Mr. D giving spelling tests with ludicrous impossible words or giving out vegetable “lollipops” went viral and landed him spots on Ellen and Good Morning America. Does his brand of school-centric silliness hold up in front of adults with a few drinks in them as well as it does in front of a bunch of kiddos? The only way to truly learn is through experience.

— SETH SOMMERFELD

Joe “Mr. D” Dombrowski • Thu, Feb. 23 and Fri, Feb. 24 at 7:30 pm; Sat Feb. 25 at 6 and 8:30 pm • $25-$35 • 18+ • Spokane Comedy Club • 315 W. Sprague Ave. • spokanecomedyclub.com

MUSIC BEGINNINGS & ENDINGS

The next installment of Northwest BachFest’s year-round programming has a contrasting yet connected theme: endings and beginnings. For the first concert, a quartet of musicians — Chip Phillips (clarinet), Kurt Nikkanen (violin), Maria Asteriadou (piano), and Northwest BachFest’s artistic director Zuill Bailey (cello; pictured) — take on French composer Oliver Messiaen’s sorrowful Quartet for the End of Time, composed in 1940-41 when Messiaen was a prisoner of war in Germany. The next afternoon, the quartet performs a piece that marked a new beginning for a familiar name in classical music. Johannes Brahms’ Trio for Clarinet, Cello and Piano in A minor, Op. 114 was completed in 1891 and marked the “rebirth” of Brahms’ career after he’d previously declared retirement.

— CHEY SCOTT

Northwest BachFest February Concerts • Sat, Feb. 25 at 7 pm and Sun, Feb. 26 at 3 pm • $49 general, $15 students • Barrister Winery • 1213 W. Railroad Ave. • nwbachfest.com

I SAW YOU

TARGET AQUIRED I am never positive you are flirting with me. I am positive when you see me, you are checking me out... Granted, you’re behind a register... *Hah* If you read this: wink at me (or I’ll assume that shipt has sailed)

YOU SAW ME

“BAD NEWS” MEETS “IMPORTANT THINGS”

Dear Mr./Ms./Mx. "Bad news on the doorstep": We're connected, or at least we should be. I was reading your Jeers in the Feb. 16 issue and found — in your lamentation about the "downhill" slipping of our community's "semi-daily" paper — a kindred spirit. A reader. A critic. A mystic longing for something more. Not just "cute puzzles and games." Me, too. Did you happen to see "The 'Important Things' in Life" submission in the same issue about our beloved weekly? Let's talk. Restaurant Week? HMU at savethedarnnews@ protonmail.com.

CHEERS

CHEERS TO SAFE DRIVERS Thank you to those who drive safely and responsibly in Spokane… and anywhere and everywhere out there! It’s because of your safe driving that prevents accidents on our roads and keeps people safe. Thank you for your patience when traffic gets hectic and for waiting until a safe opportunity and enough space to change lanes and make turns.

Thank you for being a smart defensive driver who anticipates the actions of other drivers, this prevents lots of accidents.. by just being alert and aware. Thank you for using your lights and turn signals to let other drivers know what you’re doing. People of Spokane: whether you’re a transplant, born and raised Spokanite, or just passing through, we all need to look out for each other and help keep each other safe. It doesn’t matter who you are or where you came from; what matters is you be safe and respectful to everyone on the roads and life in general. Your respectful and courteous actions can prevent harm to others.

TRADER JOE MAN To the guy bagging my groceries on Valentine’s Day at Trader Joe’s, Division. Thank you for singing along to Mowtown on the radio, you made my day, keep singing!

BABE, YOU ROCK To the man who shows me what a healthy relationship is… every day. I love how we stay up half the night talking, how present we are with each other, how we read about love, how affectionate we are. No toxic masculinity, no games. I’m so thankful that the universe sat us next to each other, and I’ll never forget that our friendship began with these four words : “I’ll go with you.” Yes, yes you will babe. I love you.

T HANK YOU FOR MY DINNER To the three ladies that bought my dinner at the Hwy 2 Azteca Restaurant, on Friday Jan. 27th, I don’t know who you were, but I do thank you very much for doing this.

ANGEL AT WALGREEN ON 29TH Thank you to the Angel who paid our bill, Jan. 31, 2023. My wife and I were at the register checking out when I realized I forgot my card. So we were going to put everything back till I got my card. I apologized to the lady behind us for taking too much time. She smiled and said she would pay for our purchases, which came to almost $100. She was only buying a couple of drinks. People like her are a rare breed. I was too blown away to properly thank you. May God bless you. You asked us to pay it forward, we most certainly will. P.S. We already called our pastor, who said give a testimony this Sunday; can’t wait to tell everyone I can about you.

OFFICER WHO PULLED ME OVER To the Spokane police officer who pulled me over last week for expired tabs. Thank you for being so patient and kind with me! I had septic shock in 2020, and my memory has

suffered immensely! I also told you I have PTSD — some guy under the influence hit my car and ran me off the road in 2013. Then you guys found him in one hour! I was so nervous and was having such a hard time getting my paperwork together! You gave

JEERS

MORE BAD NEWS ON THE DOORSTEP Finally! Someone calls out the “daily” paper for what it’s becoming. I have become so

that somehow existed during a heavy first winter snow. How about showing that same can-do spirit and take them down. What is the appeal of having them up past the epiphany, MLK, Valentine’s and fast approaching St. Patrick’s day? Are you

me a verbal warning. Just wanted to say thank you, you never get enough kudos for the good things you do. I have my tabs now!

HIDDEN GEM From the outside, I would never have guessed. A little bar and grill tucked between two car lots on an industrial stretch of Sprague Avenue in the Valley. But by happenstance, a friend and I ventured inside the place, The Bearded Ginger, to discover a welcoming little hideout, with a nice-looking bar, but an even better looking menu of BBQ favorites. The staff was warm, the food was reasonably priced — and excellent. After one unplanned visit, I’m feeling protective of the place: Let’s keep this local gem in business.

MOTORIST STOPS TO HELP Thank you to the gentleman in the silver pickup that stopped to offer help Wednesday morning. I had a flat tire on I-90 halfway up Sunset Hill by Exit 277. AAA was on their way, but standing by the freeway waiting was stressful and your gesture of caring was greatly appreciated.

MOVIE THEATER CRIERS Last week I saw “The Whale” at Regal in Coeur d’Alene. Some folks left immediately, but about six of us stayed and cried. We really shared a moment there! What a movie!

RETRO DONUTS CUSTOMER SERVICE

Cheers to the young ladies at Retro Donuts, great customer service, which is hard to come by nowadays! You brightened up this guy’s gloomy day!!! And thanks to the owners for putting, great REAL bacon on the maples bars, and hiring people who clearly love their job!

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.”

disillusioned with the paper. It gets thinner and thinner. And the price goes up. One more price hike and I’m out!

DEAD RIVER The North Y’s Lazy (now dead) river been dry since October! Do you realize how many senior citizens with hip and knee surgeries are being denied the lazy river for rehabilitation? It’s time to put members over politics. Karma told me so!

RESOLUTION America seems to have made a new year’s resolution to have a mass shooting everyday.

ABCS OF ME I would have thought our friendship was stronger than this. I’m heartbroken to find out otherwise. I would apologize for this snafu if you would listen. Instead, I’m resorting to this. Public selfflagellation. I’ve been a smelly a-, a real b-, a perfect c-, a big d-, even a mother f-, certainly a POS, a little s-, a gigantic t- and, finally, it seems an x-friend. Let me know if you want to meet up IRL.

WHAT COMES AROUND... A supreme jeers to “Mrs. Tiny House” for the way you chose to treat people you simply didn’t like. It was borderline abusive and you’re lucky we didn’t file grievances. Sounds like karma has caught up with you since retirement. We all raise a glass and smile knowingly when we hear the updates.

CHRISTMAS WAS TWO-MONTHS-AGO Jeers to Christmas lights still being up. I understand the appeal of living like Ebenezer and keeping the Christmas spirit all year long, but for all that is holy take down your Christmas lights. You had the motivation to put them up once upon a time back in some burst of November incentive

trying to let people know that you’re on vacation or just a special brand of lazy? Or? Perhaps you’re hoping for the nostalgia of lights in the snow when the second winter hits? Either way? Christmas has long since passed and it’s just annoying. Take them down.

PICK YOUR POISON—EXCISION OR EXORCISM? Which is worse — the oh-so-delicate Woke crowd redacting and replacing “offensive” words in classic children’s works, or the Christian Nationalist mobs bent on banning “obscene” kids’ books altogether? If forced to make this Hobson’s Choice, I’d have to say the precious editors at Puffin Books who eliminated words like “fat” and “bald” (to name a few) from reissues of Roald Dahl books are WORSE than the Fahrenheit 451 troops storming our libraries. Sure, the Far Righteous book banners are ignorant crazies who don’t know any better. Precisely. The Puffin censors bleeding Dahl’s works dry with a thousand cuts KNOW what they’re doing. Both literature cleansing methods are reprehensible, but I prefer a flat-out attack to an insidious inside job. n

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 CANCER NIGHT!

Saturday 2/25 vs. Tri-City Americans

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.

Sponsored By:

Tickets: spokanechiefs.com

Game Time: 7 PM

• Text or Call: 509-535-PUCK

“

I understand the appeal of living like Ebenezer and keeping the Christmas spirit all year long.

EVENTS | CALENDAR BENEFIT

BINGO NIGHT This bingo night is raising money for. All proceeds from bingo card purchases and 20% of draft sales go directly to Family Promise of North Idaho. Feb. 23, 6-8 pm. $5. Coeur d’Alene Cider Co., 1327 E. Sherman Ave. instagram. com/cdacider (208-704-2160)

MARDI BRAS This monthlong fundraiser aims to provide access to bras, underwear and personal hygiene items to people experiencing poverty and homelessness. Drop off items on March 3 from 2-4 pm at Hope House. bit. ly/3YsbK0O (509-328-6702)

HOSPICE OF SPOKANE: TASTE OF LIFE An evening of drinks, food, music and fundraising activities. Proceeds provide care and support to terminally-ill patients and families. Feb. 24, 5:30-8:30 pm. $100. Historic Davenport Hotel, 10 S. Post St. hospiceofspokane.org

FREE REIN THERAPEUTIC RIDING ANNUAL AUCTION This annual auction and dinner raises one third of Free Rein’s operating budget and allows it to continue offering horsemanship programs. Feb. 25, 5-10 pm. $50-$60. Shriners Event Center, 7217 W. Westbow Blvd. freereinspokane.com/2023auction

SPOKANE POTTERS’ GUILD CHILI FEED This annual event includes chili, handmade bowls for sale, a raffle and more. Feb. 25, 11 am-3 pm. $8-$15. Corbin Senior Activity Center, 827 W. Cleveland Ave. spokanepottersguild.org

SUNDAY FUNDRAISE Flatstick Pub hosts Spokane Helpers Network, nonprofit that serves low-income households. Feb. 26 from 1-4 pm. Free. Flatstick Pub, 618 W. Main Ave. flatstickpub. com/spokane (703-862-6195)

SOUP & PIE FUNDRAISER Experience fresh soups from local restaurants, along with pie that’s been hand-made by friends and neighbors. The event also includes a raffle and the opportunity to purchase full pies. All proceeds benefit Humane Society of the Palouse. Feb. 27, 11 am-1 pm. $10. 1912 Center, 412 E. Third St. humanesocietyofthepalouse.org

THE FIG TREE SPRING BENEFIT

LUNCH This hybrid event celebrates the 50th anniversary of the organization’s resource directory with speeches by Malcom Haworth, Mary Stamp, Nicole Bishop and more. See website for online attendance info. March 3, 11:30 am-1 pm. By donation. Gonzaga Cataldo Hall, Addison and Sharp. thefigtree.org

COMEDY

JOE “MR. D” DOMBROWSKI Dombrowski went viral in 2017 with an April Fools Day spelling test prank that he pulled on his students. Feb. 23-24, 7:30 pm and Feb. 25, 6 & 8:30 pm. $25-$35. Spokane Comedy Club, 315 W. Sprague. spokanecomedyclub.com

THAT TIME OF THE MONTH An allfemme comedy show hosted by Rocki Martin featuring Madam Stina Rae, Jenni Black, Jordan Watson and more local performers. Feb. 23, 7:30-10 pm. $15. Atomic Threads Boutique, 1905 N. Monroe St. atomicthreadsinc.com

I SAW YOU! Join the BDT Players as they pull the comedy from the weekly reader-submitted section of the Inlander. Guests are encouraged to bring their favorite (family friendly) submission. Feb. 24, 7:30 pm. $9. Blue Door Theatre, 815 W. Garland. bluedoortheatre.org

SAFARI Blue Door’s version of “Whose Line,” a fast-paced improv show with a few twists and turns. Reservations recommended. Feb. 25, 7:30 pm. $9. Blue Door Theatre, 815 W. Garland Ave. bluedoortheatre.com (509-747-7045)

NEW TALENT TUESDAYS Watch comedians of all skill levels work out jokes together. Tuesdays at 7 pm (doors at 6 pm). Free. Spokane Comedy Club, 315 W. Sprague. spokanecomedyclub.com

MIKE E. WINFIELD Mike has appeared on The Late Show with David Letterman, The Office and Brad Paisley’s Comedy Rodeo. March 2, 7:30 pm, March 3, 7:30 & 10:15 pm and March 4, 7 & 9:45 pm. $20-$32. Spokane Comedy Club, 315 W. Sprague. spokanecomedyclub.com (509-318-9998)

COMMUNITY

COFFEE WITH SPS Community members are invited to visit John R. Rogers High School and enjoy conversation over coffee with Spokane Public School leaders. This is an informal gathering of school and district leaders where families and neighbors can learn about SPS, ask questions and connect. Feb. 23, 8-10 am. Free. Rogers High School, 1622 E. Wellesley. spokaneschools.org/coffee

FAMILY CONSTRUCTION ZONE Stretch your imagination to create epic builds with blocks. Drop in any time during the session for creative play. Feb. 23, 3-5 pm. Free. Otis Orchards Library, 22324 E. Wellesley Ave. scld.org (893-8390)

SANDPOINT WINTER CARNIVAL This annual 10-day carnival features myriad events for the family including parades, parties and activities up on Schweitzer Mountain. Through Feb. 26. Sandpoint. sandpointwintercarnival.com

SPOKANE HOME & YARD SHOW This show features hundreds of displays and demos offering the latest in home and yard-related products, services and improvements. Feb. 23-26; Thu-Fri from 12-8 pm, Sat from 10 am-7 pm and Sun from 10 am-5 pm. $8. Spokane County Fair & Expo Center, 404 N. Havana St. custershows.com (509-924-0588)

ROLE-PLAYING GAME DROP IN Improve your RPG skills by watching and participating in games. Fridays from 4-8 pm and Saturdays from 1-5 pm. Free. RPG Community Center, 101 N. Stone Street. rpgcenter.org (509-608-7630)

ACCEPTANCE SPOKANE A peer-supported safe space for LGBTQIA+ youth (ages 16-19) to meet and discuss issues and topics, and promote mental health awareness and acceptance of oneself. Meets the last Saturday of every month from 3-4 pm. Free. Atomic Threads Boutique, 1905 N. Monroe St. fb.me/ e/3cxf4vKyL (509-280-9120)

TQC: NOW THAT’S ENTERTAINMENT

Jonathan Shuffield and his team entertain at this late-night talk show-style gathering. Celebrate movies with film critic Nathan Box, laugh with comedian Chris Jessop and various local queer guests. Feb. 25, 7-9 pm. Free. Central Library, 906 W. Main Ave. thequeercentric.com (509-444-5336)

SPOKANE FOLKLORE SOCIETY CONTRA DANCE Each dance features a local folk music band as well as a caller who teaches easy-to-learn folk-style dances called contras. Sessions begin with a newcomer hour followed by a two-hour general dance. Proof of COVID-19 vaccinations is required. First and third Wed of each month from 7:15-9:30 pm. $7-

$10. Woman’s Club of Spokane, 1428 W. Ninth. spokanefolklore.org

THE BREAKDOWN: PHOTOGRAPHY

Learn basic photo composition, how to set up lighting and how to confidently capture photos on your DSLR camera. Limited cameras available for use, bring your own if possible. March 4, 3-4 pm. Free. Spark Central, 1214 W. Summit Pkwy. spark-central.org

FILM

BLACK HISTORY MONTH: BUFFALO

SOLDIERS This film discusses the six all-Black cavalry and infantry regiments created in 1866 known as the Buffalo Soldiers. Screening followed by a Q&A with the director. Feb. 23, 10 am-1 pm. Free. Spokane Community College, 1810 N. Greene St. scc.spokane.edu

MALCOLM X A biographical epic of the controversial and influential leader, from his early life and career, to his ministry as a member of the Nation of Islam. Feb. 23, 7-10:30 pm. $7. The Kenworthy, 508 S. Main St. kenworthy.org

SPOKANE COMEDY FILM FESTIVAL

The festival opens with a live set from local rock band Yeti Detector and is followed by a variety of short films directed by and starring local comedians and filmmakers. See website for a full schedule. Feb. 24, 7-10 pm. $10. Garland Theater, 924 W. Garland Ave. spokanecomedyfilmfestival.com

NASRIN This film is a portrait of human rights activist and political prisoner Nasrin Sotoudeh. Reach out via email for info on how to join virtually. Feb. 24, 6:30-8:30 am. Free. Unitarian Universalist Church, 4340 W. Whistalks Way. meaningfulmovies.org/events/nasrin/

PALOUSE CULT FILM REVIVAL: THE ROOM The last installment of the 2023 series. All audience members receive a prop bag and a call-out script for an interactive experience. Feb. 24, 7:3010:30 pm. $10-$50. The Kenworthy, 508 S. Main St. palousecultfilms.org

THE YEAR OF THE DOG This independent feature film was written, produced, directed by and stars Rob Grabow, a 2004 Gonzaga graduate. A portion of ticket sales benefit the Spokane Humane Society. Feb. 24, 6:45-9 pm. $11.96. Village Centre Cinemas Wandermere, 12622 N. Division St. villagecentrecinemas.com (509-232-7727)

MONDAY NIGHT MOVIES Showings of cult classics and B-movies. Check social media (@goldenhandlebrewco) for details every week. Every other Monday at 5:30 pm. Free. Golden Handle Brewing Co., 154 S. Madison St. golden-handleproject-spc.square.site (509-863-9167)

BLACK HISTORY MONTH SCREENING: CLUSTERLUCK This short documentary highlights the experiences of a group of Black faculty within a department at a historically White institution. Producer Candace N. Hall joins for a Q&A. Feb. 28, 7 pm. Free. The Kenworthy, 508 S. Main St. kenworthy.org (208-882-4127)

WEEKDAY MATINEE AT THE LIBRARY

A showing of Father of the Bride, the American comedy about a man trying to cope with preparations for his daughter’s wedding. Popcorn provided. Feb. 28, 10:15 am-noon. Free. Coeur d’Alene Public Library, 702 E. Front Ave. cdalibrary.org (208-769-2315)

WILD & SCENIC A curated collection of independent films about wild places and the people working to protect

them. March 2, 7-9 pm. $15. Panida Theater, 300 N. First Ave. panida.org

FOOD & DRINK

BRING YOUR OWN VINYL NIGHT Bring your own vinyl to spin while sipping on craft cocktails and listening to music. Every Thursday from 3-10 pm. The Boneyard - Side Hustle Syrups, 17905 E. Appleway Ave. sidehustlesyrups.com

WINE TASTING Taste a selection of wine from Italy. Includes cheese and crackers. Reservations not required. Feb. 24, 3-5:30 pm. $15. Vino! A Wine Shop, 222 S. Washington. vinowine.com

SPOKANE CHIEFS WINTERBREWBASH Taste beers from local breweries including Iron Horse, Garland Brew Werks and No-Li. All guests receive a commemorative stein and five (2 oz.) pour tokens. Feb. 25, 4-6 pm. $13-$25. Spokane Arena, 720 W. Mallon Ave. spokanechiefs.com (279-7000)

TRAILER PARK TRAGEDY This BBQthemed murder mystery dinner brings out the ill-mannered, illiterate and intoxicated residents. Feb. 25, 7-10 pm. $59-$69. Cruisers, 6105 W. Seltice Way. crimesceneentertainment.com

WINE TASTING Taste a selection of wines from Parducci Wine Cellars of California. Reservations not required. Includes cheese and crackers. Feb. 25, 2-4:30 pm. $15. Vino! A Wine Shop, 222 S. Washington St. vinowine.com

ALL YOU CAN EAT PANCAKE BREAKFAST This breakfast features pancakes with fresh cherries, sausage, eggs and drinks. Feb. 26, 8-11 am. $5-$10. Green Bluff Grange, 9809 Green Bluff Rd. greenbluffgrowers.com

DRAG BRUNCH The cast of Runway performs while enjoying a full breakfast menu and mimosas. Hosted by Savannah SoReal. Sundays from 10 am-2 pm. Globe Bar & Kitchen, 204 N. Division. globespokane.com (509-443-4014)

KITCHEN COOKING CLASS: HANDFORMED PASTA Commellini Estate’s executive chef teaches how to create hand-formed pasta. The class culminates in a meal. March 2-3, 6:30-9:30 pm. $85. Commellini Estate, 14715 N. Dartford Dr. commelliniestate.com

WINE TASTING Taste March’s selections from Vino’s Wine of the Month Club. Reservations not required. Includes cheese and crackers. March 3, 3-6:30 pm. $10. Vino! A Wine Shop, 222 S. Washington St. vinowine.com

MUSIC

NORTHWEST COMPOSERS: NEW COMPOSITION RECITAL This concert features Gonzaga faculty and other local musicians performing new works by composers residing in the Northwest, including Robert Spittal, William Berry and Ryan Hare. Feb. 24, 7:30-8:45 pm. Free. Myrtle Woldson Performing Arts Center, 211 E. Desmet Ave. gonzaga.edu/ music (509-313-6733)

NORTH IDAHO PHILHARMONIA: EUROPEAN POSTCARDS Classical selections inlclude J. S. Bach’s The Art of Fugue (Contrapunctus I - IV.), Handel’s Harp Concerto and Beethoven’s Symphony No. 2. Feb. 24, 7:30 pm and Feb. 25, 2 pm. $15-$30. Panida Theater, 300 N. First Ave. sandpointconservatory.org (208-263-9191)

EVENTS | CALENDAR

SINGER SERIES: ANYTHING GOES! This concert features local Chewelah talent and includes coffee, tea and light snacks. Ages 21+. Feb. 24, 7-9 pm. $20. Chewelah Center for the Arts, 405 N. Third St. chewelahcenterforthearts.com

SOLSTICE WIND QUINTET WITH FABIO MENCHETTI The quintet performs Francis Poulenc’s Sextour for wind quintet and piano with WSU School of Music piano faculty Fabio Menchetti. Feb. 24, 7:30-9 pm. Free. Kimbrough Music Building (WSU), WSU Pullman. music.wsu.edu (509-332-9600)

THE MUSIC OF DUKE ELLINGTON David Larsen and Kate Skinner play selections composed by jazz music legend, Duke Ellington. Feb. 25, 5 pm. $20. The Jacklin Arts & Cultural Center, 405 N. William St. thejacklincenter.org

NORTHWEST BACHFEST: QUARTET FOR THE END OF TIME Chip Phillips, Kurt Nikkanen, Zuill Bailey and Maria Asteriadou perform “Quartet for the End of Time” by Oliver Messiaen, a French composer who wrote this piece while a prisoner of war in 1941 under German captivity. Feb. 25, 7 pm. $15$49. Barrister Winery, 1213 W. Railroad Ave. nwbachfest.com (509-465-3591)

A TRIBUTE TO BILL MONROE The Mountain Dew Boys perform a tribute to the “Father of Bluegrass” Bill Monroe with guest guitarist Kevin Pace and band member Josh Robertson. Feb. 25, 6:30 pm. By donation. Green Bluff Grange, 9809 Green Bluff Rd. grange. org/greenbluffwa300 (979-2607)

BEYOND THE WESTERN CANON: EXPLORING THE MUSIC OF THE AFRICAN DIASPORA A concert featuring Darnelle Preston, Dr. Jadrian Tarver, Dr. Amy Porter and Dr. Nicole Sonbert. Feb. 26, 2 pm. Free. Myrtle Woldson Performing Arts Center, 211 E. Desmet Ave. gonzaga.edu/mwpac (509-313-4776)

NORTHWEST BACHFEST: SELECTIONS BY JOHANNES BRAHMS Chip Phillips, Kurt Nikkanen, Zuill Bailey and Maria Asteriadou perform various selections composed by Johannes Brahms including “Trio for Clarinet, Cello and Piano in A minor.” Feb. 26, 3 pm. $15-$49. Barrister Winery, 1213 W. Railroad Ave. nwbachfest.com

SPIRIT OF SPOKANE CHORUS REHEARSAL Sit in on the rehearsals of the Spirit of Spokane chorus. Tue from 6:30-9 pm. Free. Opportunity Presbyterian Church, 202 N. Pines Rd. spiritofspokanechorus.org (509-866-6354)

SPOKANE SYMPHONY MASTERWORKS 7: WELCOME BACK, ECKHART The Spokane Symphony’s seventh Music Director, Eckart Preu, returns with music of drama and depth. March 4, 7:30 pm and March 5, 3 pm. The Fox Theater, 1001 W. Sprague Ave. spokanesymphony.org (509-624-1200)

STILL I RISE Celebrating the start of Women’s History month, the Chamber Choir and Children’s Choir perform music by contemporary and historical women composers, including Clara Schumann, Amy Beach, Ethel Smyth, B. E. Boykin, Tracy Wong and more. March 5, 4 pm. $8-$20. Moscow First United Methodist Church, 322 E. 3rd St. palousechoralsociety.org

SPOKANE JAZZ ORCHESTRA: GROOVE SUMMIT II The performance includes solos and improv from local musicians and guest artists. March 11, 7:30 pm. $27-$32. Bing Crosby Theater, 901 W. Sprague. bingcrosbytheater.com

SPORTS & OUTDOORS

SPOKANE CHIEFS VS. PORTLAND

WINTERHAWKS Promos include the Shriners Hospitals for Kids Spokane Jersey Pillow Giveaway and School Night. Feb. 24, 7:05 pm. $12-$30. Spokane Arena, 720 W. Mallon Ave. spokanechiefs.com (279-7000)

FAMILY NORDIC WEEKENDS On select weekends, kids under 18 get free trail passes and equipment rentals when accompanied by a parent or guardian. Feb. 25-26. 49 Degrees North, 3311 Flowery Trail Rd. ski49.com

PACIFIC NW NATIONAL WIFE CARRYING COMPETITION Carry your spouse across snowy terrain and win their weight in cash. Must have a lift ticket or season pass to participate. Feb. 25, 2 pm. Lookout Pass Ski & Recreation Area, I-90 Exit 0. skilookout.com

SAMUEL ADAMS AIR & APRÈS The slopes become an immersive 3D storytelling visual experience projected onto the mountain while pros throw down. After the main event, enjoy music, fireworks and an after party. Feb. 25, 9 am3:30 pm. Free. Schweitzer, 10,000 Schweitzer Mountain Rd. schweitzer.com

SPOKANE CHIEFS VS. TRI-CITY

AMERICANS Promos include Chiefs Fight Cancer Night presented by Inland Imaging. Feb. 25, 7:05 pm. $12-$30. Spokane Arena, 720 W. Mallon Ave. spokanechiefs.com (279-7000)

SPOKANE GOLF SHOW Find deals on golf rounds, equipment and golf travel. The show also features a long-drive and long-putt competition, free instruction and kid areas. Feb. 25 and Feb. 26. Spokane Convention Center, 334 W. Spokane Falls Blvd. spokanegolfshow.com

SPOKANE GREAT OUTDOORS & BIKE

EXPO This event features an exhibitor hall full of new/used bikes, outdoor recreation gear, travel deals and more. All tickets come with a free adventure deal. Feb. 25, 9 am-5 pm and Feb. 26, 10 am-4 pm. $11. Spokane Convention Center, 334 W. Spokane Falls Blvd. spokaneoudoorexpo.com

WEST VALLEY OUTDOOR LEARNING CENTER FEBRUARY OPEN HOUSE

Participate in crafts, activities and meet lots of classroom critters. $5 suggested donation. Feb. 25, 10 am-1 pm. West Valley Outdoor Learning Center, 8706 E. Upriver Drive. olc.wvsd.org

THEATER

PARALLEL LIVES The audience is whisked through the outrageous universe of Kathy and Mo, where two actresses play men and women struggling through the common rituals of modern life. Thu-Sat at 7:30 pm, Sun at 2 pm through Feb. 26. $10-$25. Spokane Civic Theatre, 1020 N. Howard St. spokanecivictheatre.com (325-2507)

SWEENEY TODD: THE DEMON BARBER OF FLEET STREET The unsettling tale of a Victorian-era barber who returns home to London after 15 years of exile to take revenge on the corrupt judge who ruined his life. Thu-Sat at 7 pm, Sun at 2 pm through Feb. 26. Sold out. Stage Left Theater, 108 W. Third Ave. stagelefttheater.org

RODGERS & HAMMERSTEIN’S CINDERELLA This musical is based on the fairy tale of Cinderella with music by.

Fri-Sat at 7 pm, Sat-Sun at 3 pm. Bing Crosby Theater, 901 W. Sprague Ave. cytspokane.org (509-487-6540)

WILLY WONKA Enigmatic candy manufacturer Willy Wonka stages a contest by hiding golden tickets in five of his candy bars. Feb. 25-March 5; times vary. Kroc Center, 1765 W. Golf Course Rd. cytnorthidaho.org (208-660-9870)

VISUAL ARTS

FLUID A watercolor show curated by Jen Erickson featuring music by August to August. Featured artists include Kate Lund, Katie Creyts, Tobe Harvey and more. Tue-Sat from 9 am-6 pm March 3. Free. Emerge, 119 N. Second St. emergecda.com (208-930-1876)

PLATEAU PICTORIAL BEADWORK: FRED L. MITCHELL COLLECTION The collection includes beaded bags, cuffs, gauntlets, vests, cradleboards and horse regalia. Tue-Sun from 10 am-5 pm through May 14. $7-$12. Northwest Museum of Arts & Culture, 2316 W. First Ave. northwestmuseum.org

SCLD COMMUNITY ART SHOW View artwork by community members in the theme of “reconnecting.” Available for viewing online and at various Spokane County Library branches. Through Feb. 28. scld.org/virtual-art-show

UBUHLE WOMEN: BEADWORK & THE ART OF INDEPENDENCE The six artists featured in the exhibition call their paintings in beads ndwangos, which translates as “cloth” or “rag.” Tue-Sun from 10 am-5 pm through April 30. $10$15. The MAC, 2316 W. First Ave. northwestmuseum.org (509-456-3931)

MUDSLINGING/SOUP EXTRAVAGANZA A fundraiser for new ceramic equipment and supplies. Soup is served in a one-of-a-kind bowl which you will get to take home. Feb. 25, 12-4 pm. $25. Dahmen Barn, 419 N. Park Way. artisanbarn.org (509-229-3414)

PINE NEEDLE BASKET MAKING This four-hour class teaches students how to create a small basket made out of local Ponderosa pine needles. Feb. 25, 11 am-3 pm. $75. Emerge, 119 N. Second St. emergecda.com (208-930-1876)

JUST ADD COLOR: AN ADULT COLORING PROGRAM An hour of mindful creativity to encourage self-care and positive mental health. Feb. 27, 12-1 pm. Free. Coeur d’Alene Public Library, 702 E. Front Ave. cdalibrary.org

PRACTICAL DESIGN FOR THE 3D PRINTER An introduction to 3D printing and design with a focus on how the printer can be used to create custom solutions to everyday challenges. Feb. 27 6-8:30 pm. $65. Gizmo, 283 N. Hubbard Ave. gizmo-cda.org

WORDS

JOHN PATRICK GREEN: AGENTS OF S.U.I.T. Join author John Patrick Green in celebrating the newest addition to the InvestiGators book series. Feb. 23, 6 pm. Free. Central Library, 906 W. Main Ave. spokanelibrary.org

PIVOT OPEN MIC STORYTELLING Put your name in a hat for a chance to tell a story in the theme of “9 to 5.” Stories should be less than 8 minutes and told without notes. Suggested donation of $10. Feb. 23, 6:30 pm. Free. Central Library, 906 W. Main. pivotspokane.com CONFESSIONS OF A RECOVERING ENVIRONMENTALIST Paul Kingsnorth

discusses the interplay of sustainability, environmentalism, faith and imagination. Feb. 24, 12-1 pm. Free. Online: gonzaga.edu/center-forclimate-society-environment

LITTLE LIBRARIES, BIG STORIES

UNVEILING This project by Spark Central consists of unique Little Lending Libraries by local artists Reinaldo Gil Zambrano, Tracy Poindexter-Canton and Vanessa Swenson. Includes readings by local authors Shawn Vestal, Jess Walter and Laura Read. Feb. 24, 6:30 pm. Free. Auntie’s, 402 W. Main. spark-central.org

AUNTIE’S BOOK CLUB: QUEER & WEIRD A book club with a focus on queer literature. Meets on the fourth Saturday of the month at 6 pm. See site for current title. Free. Auntie’s, 402 W. Main Ave. auntiesbooks.com

HIJACKING DEMOCRACY SYMPOSIUM Dr. David Adler and a panel of speakers discuss civility, cooperation, ethics and the restoration of inclusion and responsibility o the body politic. Feb. 25, 11 am-3 pm.

$15-$40. Red Lion Hotel Templin’s on the River, 414 E. First Ave. fb.me/ e/3qPZEbPro (208-763-3361)

THE AFRICAN DIASPORA’S IMPACT A presentation by U of Idaho professor Dr. Romuald Afatchao on the history of the Black African diaspora on North American, its return to Africa and its participation in the economic, social, and cultural empowerment of the motherland. Feb. 26, 2 pm. Free. The Kenworthy, 508 S. Main St. kenworthy.org

GET LIT! FESTIVAL BOOK CLUB In preparation for the 2023 festival, Auntie’s holds a book club in which participants read books by festival authors. Last Sunday from 6-7 pm through March 27. Free. Auntie’s, 402 W. Main Ave. auntiesbooks.com

BLACK HISTORY MONTH: FAMOUS

FORGOTTEN FIGURES A two-part conversation with SFCC’s Black Student Union on forgotten Black people who were crucial to U.S. history. Feb. 27, 12:30-1:30 pm. Free. Spokane Falls Community College, 3410 W. Whistalks Way. sfcc.spokane.edu

AUTHOR TALK: SADEQA JOHNSON

Johnson discusses her new novel, The House of Eve and answers questions Registration required. Feb. 28, 1-2 pm. Free. Online: scld.org

BOTTICELLI’S SECRET A discussion on Botticelli’s illustrations for Dante’s Divine Comedy with author Joseph Luzzi. Feb. 28, 7-8:30 pm. Free. Myrtle Woldson Performing Arts Center, 211 E. Desmet Ave. gonzaga.edu/mwpac

MITIGATING DEATH Juandalynn

Taylor, visiting assistant professor and fellow with the Center for Civil and Human Rights, discusses death penalty case work. Feb. 28, 10:3011:30 am. Free. McCarthey Athletic Center, 801 N Cincinnati. gonzaga. edu/school-of-law

BROKEN MIC Spokane Poetry Slam’s weekly open mic series. Wednesdays at 6:30 pm; sign-ups at 6 pm. Free. Neato Burrito, 827 W. First Ave. bit.ly/2ZAbugD

NORTHWEST PASSAGES FT. JOHN

ROSKELLEY: FANCY DANCER

AND THE SEVEN DRUMS Roskelley discusses his newest book about 9-year-old Nez Perce Fancy Shawl powwow dancer Beth Louie. March 1, 7 pm. Free. Central Library, 906 W. Main Ave. auntiesbooks.com n

Home Grown Hope

Washington considers legalizing home cultivation of cannabis

BY WILL MAUPIN

You can buy produce at the market, or you can grow vegetables in your own garden. You can buy beer at the market, or you can brew your own at home. For the past decade, you’ve been able to buy cannabis at dispensaries, but in Washington you haven’t been able to grow your own at home.

A bill making its way through the State Legislature would change that. House Bill 1614 would legalize home cultivation of cannabis within the state. The 23-page long bill gets into the weeds of rules and regulations, but the main thrust of the bill is that persons 21 and over would be allowed to grow up to six plants per person, with a limit of 15 plants per housing unit.

Rep. Timm Ormsby, a Spokane Democrat, is

one of the bill’s nine sponsors. Last week, HB 1614 took one of the first steps to becoming law when it was approved by the House Committee on Regulated Substances & Gaming, and sent to the House Appropriations Committee. Washington is one of just three states, along with New Jersey and Illinois, where recreational cannabis is legal but home cultivation is not, according to Marijuana Moment. Under current state law, possession of cannabis obtained outside of the legal market, which includes cannabis grown within the home, is punishable as a class C felony.

HB 1614 would change the law by allowing for limited home cultivation of cannabis while also establishing some guide rails for the practice.

...continued on page 42

25-50%

WARNING: This product has intoxicating e ects and may be habit forming. Cannabis can impair concentration, coordination, and judgment. Do not operate a vehicle or machinery under the influence of this drug. There may be health risks associated with consumption of this product. For use only by adults 21 and older. Keep out of the reach of children.

WARNING: This product has intoxicating effects and may be habit forming. Cannabis can impair concentration, coordination, and judgment. Do not operate a vehicle or machinery under the influence of this drug. There may be health risks associated with consumption of this product. For use only by adults 21 and older. Keep out of the reach of children.

“HOME GROWN HOPE,” CONTINUED...

Plants must be grown out of the public view, and their scent can not be easily smelled from another housing unit or a public area. Growers will be required to take records far beyond normal gardening practice of simply labeling the kind of plant being grown. Date of planting, date of harvest and the contact information for the grower must be listed with the plants. Landlords and property managers will have the ability to prohibit cannabis cultivation in their properties should they choose.

There will also be a possession limit of 16 ounces of usable cannabis at one time, regardless of source. If you’ve harvested 16 ounces of home grown cannabis, it would be illegal to buy an extra ounce from a dispensary.

If passed, the law will take effect 90 days after the end of the current legislative session. n

WARNING: This product has intoxicating effects and may be habit forming. Cannabis can impair concentration, coordination, and judgment. Do not operate a vehicle or machinery under the influence of this drug. There may be health risks associated with consumption of this product. For use only by adults 21 and older. Keep out of the reach of children.

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9. “You get a car, and you get a car!” speaker

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24. Bach’s “Mass ____ Minor”

25. AOC or JFK, e.g.

28. Garfield’s drooling frenemy

29. Sweater-wearing television star

33. Titular warrior princess

34. Golf ball’s path

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35. ‘90s hip-hop lover’s purchase

36. Signs of spring

40. Prop in a legal drama

43. Capture

44. ____-masochist

48. Cheapest Airbnb option, usually

51. Curling ____

52. Jazz trumpeter Adderley

53. Year George W. Bvsh was sworn in?

54. “Betta Getta ____” (Volkswagen ad campaign)

55. End-to-beginning, say ... or what’s found in 20-, 29-, 36and 48-across

59. Costa ____ (Panamanian’s neighbor)

62. Lounges in the bathtub

63. Paul Anka’s “____ Beso”

64. “The Kiss” painter Gustav

65. Lauder of cosmetics

66. Admit (to)

67. Green-lights

68. Poor

69. Number on a foam finger

DOWN

1. Big name in cloud storage

2. Ruin a private moment

3. Enters gradually

4. On pins and needles

5. Home to the oldest continuously operating university in the Americas

6. Film role for Chris Hemsworth

7. “Good point”

8. Bested

9. Like seven of the 12 U.S. presidents between 1869 and 1923

10. ____ walk

11. Cause to go “Vroom!”

12. Comedian Wong

13. QVC alternative

21. Harry who voices Ned Flanders, Principal Skinner, Mr. Burns and others on “The Simpsons”

22. GI’s chill time

25. ____ talk

26. “The Lord of the Rings” beast

27. Drug in Michael Pollan’s “How to Change Your Mind”

29. It’s hot until it’s not

30. Basic education trio, informally

31. ____ Lodge (budget motel chain)

32. More bloated, say

37. Earth, wind and fire

38. Xiao long ____ (soup dumplings)

39. Pioneering PC company

40. “People Puzzler” channel

41. “Take On Me” band

42. Dye holder

45. Radio City Music Hall style

46. Spoils, as a grandchild

47. Tethered

49. Sloths’ workplace in “Zootopia”

50. German chocolate brand

54. “The Outlaw ____ Wales” (1976 Clint Eastwood film)

55. Hulu series about the son of Egyptian immigrants

56. Stood up

57. Kind of sauce made with peanuts

58. Just got (by)

59. Big Five studio of Hollywood’s Golden Age

60. Variety

61. “Zero Dark Thirty” org.

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THURSDAY, JUNE 22 ND

7 PM | $71 & UP

Join us for a night of great country music with Lee Brice. One of the most-played country artists of all time on Pandora and he’s taken nine radio singles to Number One including a “A Woman Like You” and “Hard to Love”. Must be age 18 or older to attend concerts. Purchase tickets at cdacasino.com, the Casino Box Office, or through the CDA Casino App. Call 1 800-523-2464 for more details.

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Experience our newest dining venue at Coeur d’Alene Casino. Little Dragon Eatery offers great options for quick and easy dining for lunch and dinner. Come enjoy your favorite Asian-inspired dishes like almond pork, orange chicken, pork fried rice and more. See cdacasino.com for more details.