Inlander 02/24/2022 by The Inlander

BEES BUZZ VOLUNTEERS HELP BUMBLEBEE STUDIES PAGE 12

NEW CLASSICS BLACK VIOLIN TAKES MUSIC TO NEW PLACES PAGE 16 FRIGHTENING FOOS DAVE GROHL SCARES UP A HORROR FLICK PAGE 26

FEBRUARY 24-MARCH 2, 2022 | ALWAYS FRESH, ALWAYS FREE

Butternut squash ravioli from 1898 Public House

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here’s more than one winning strategy for making the most of INLANDER RESTAURANT WEEK. You can scope out your old favorite spots and partake, perhaps, in a special dish they’ve conjured up just for this delicious stretch of days. Or you can hit as many brand-new (or at least new to you) spots as you can in 10 days, trying all the new flavors that have come to the region in the past year or so. There are plenty of options in the guide contained in this week’s issue (page 22), in Spokane and North Idaho, so delve in and make a plan (and reservations). Also this week, reporter Samantha Wohlfeil introduces some new members of the Spokane Regional Health District’s Board of Health (page 8), Zags writer Will Maupin turns the spotlight on the freshmen players making a splash this season (page 14), and food writer Carrie Scozzaro explores new options in the Logan neighborhood (page 20). — DAN NAILEN, editor

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CANCER HASN’T STOPPED AND NEITHER WILL WE. TO YOUR HEALTH PAGE 8

Community Cancer Fund works collaboratively with existing regional cancer organizations to identify and fund gaps in services provided to cancer patients. We are committed to investing donated funds in local programs that benefit cancer patients, their families, and the Inland Northwest organizations that serve them.

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SHAMRA ANDREWS: Otis Grill in Otis Orchards: great food, great price [and] history. CARLIE HARDING LEE: Downtown. I don’t love the parking situation, but I do enjoy being able to go on a happy hour tour! Wooden City, Bistango, Emma Rue’s and many more. TESSA PARKER: Downtown: Saranac Public House or The Melting Pot. MIKE KRATZER: Garland. Ferguson’s and the Milk Bottle right next to each other. CHARMAINE RAE: Downtown. Lots of options to choose from, plus a few breweries to hit while you decide. NEAL SCHINDLER: Garland has rocketed to the top for me on the strength of Little Noodle alone. DERRICK OLIVER: Downtown. Lots of options, and it’s easy to hop around after if the vibe is right. JACK TEN SUITED: South Perry Pizza and Culture Breads/The Grain Shed and The Shop. AUGUST HERRERA: Garland strip: Midori is new but omg **%*?! It’s amazing! MARY K SIMMONS: Kendall Yards. n

FEBRUARY 24, 2022 INLANDER 5

COMMENT | DEMOCRACY

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In ancient Athens and the Roman Republic, citizens willingly traded representative government for authoritarian rule; could America repeat their mistake? BY JOHN HAGNEY

consensus in our fractured body politic is that democracy is in peril. Yet a 2021 poll found that 42 percent of Republicans viewed Democrats as a “serious threat” to democracy, while 41 percent of Democrats so regarded Republicans. There are palpable threats to democracy: voter suppression, gerrymandering, intransigent and obstructionist legislators, unbridled cowboy capitalism, dark campaign money, and foreign subterfuge. There is a crucial distinction between these real threats and the baseless belief that the 2020 election was fraudulent, the belief of 72 percent of Republicans. In a 2022 poll by the COVID States Project, one out of 10 insisted that violence against government was needed “right now.” Democracy confronts a crisis perhaps not witnessed since the Civil War. The fates of ancient Athens and the Roman Republic, along with the cautionary counsel of our Founding Fathers on the fragility of democracy, are instructive.

n the first democracy, Athenians resolved to make Athens great again after its humiliating defeat in the Peloponnesian War by executing

Socrates for teaching his students to ask questions. Much later Socrates was appreciated — posthumously exonerated and venerated as a hero equal to the courageous Athenian hoplites who defended Greece against the formidable Persian Empire at Marathon. But with the death of free inquiry personified by Socrates, democracy perished in Athens. Our own democracy depends on citizens apprenticed in schools of free inquiry. Can democracy survive when civics education is subordinated to training workers for servitude to commerce? Or when history is sanitized into comfortable fairy tales by “patriotic” curriculums reminiscent of Soviet agitprop? And when teachers are surveilled and purged of deviations from such? (See PEN America’s 2021 report “Educational Gag Orders.”) Can democracy endure as our news sources devolve into profit-driven consumer commodities, audiences entertained by charlatans concerned

only with ratings and ingesting only what satisfies the appetite and confirms partisan biases? Ignorance renders citizens easy prey to demagogues like Sinclair Lewis’s Sen. Buzz Windrip in It Can’t Happen Here and Andy Griffith’s charlatan in A Face in the Crowd. For half a millennium, the ancient Romans had a republic that was one model, albeit flawed, for our constitutional government. The demise of the Roman Republic was, unlike the violent deposition of democracy by the Jacobins in the French Revolution, the Bolsheviks in the Russian Revolution or the Nazis in Germany’s Weimar Republic, more insidious but no less lethal. Senators who assassinated Julius Caesar were not motivated to save the Republic but to avenge Caesar for his reforms that benefited the plebeians at the expense of their patrician privileges. Caesar calculated that with his largesse to plebeians, he could control opposition senators and seize power as king. After all, Caesar had his Senate sycophants who, according to historian Will Durant, “patriotically denounced the destruction of a liberty that had fattened their purses… Liberty had become license. The smell of money and an ill-informed citizenry,” pliant from bread and circuses, doomed the Republic, replaced by dynastic, deified imperial rule, partially the cause of Rome’s decline. Today scholars of our own “imperial presidency” contend that the expansion of unchecked executive powers — secrecy, unilateral use of war powers, and executive orders/“privilege” — have undermined the constitution to the detriment of democracy. And now, as in imperial Rome, the culture offers ample ways to distract and amuse ourselves as Gucci-accessorized new barbarians pillage with impunity.

Ignorance renders citizens easy prey to demagogues like Sinclair Lewis’s Sen. Buzz Windrip in It Can’t Happen Here and Andy Griffith’s charlatan in A Face in the Crowd. Be clear: Common Athenians and Romans, either actively colluding with Athenian aristocrats and Roman patricians or passively acquiescing, were the willing or unwitting executioners of democracy. Then and now, that citizens would consciously subvert their own political power by opting for authoritarian rule seems folly. Ancient thinkers were skeptical that citizens could remain rational to govern themselves, especially during crises. Our Founding Fathers feared that the republic would succumb to the irrational, the dark visceral of our lesser angels.

homas Jefferson believed, according to Fears of a Setting Sun (2021), that if “luxury and privilege were held at bay and… citizens properly educated,” the republic could weather a storm. When truth is relative to one’s tribal affiliation, what constitutes “properly educated” remains divisively acrimonious. James Madison feared a tyranny of a majority. That the Jan. 6 insurrection is regarded by Republicans as “legitimate public discourse” confirms these early trepidations. And it is untenable to espouse democracy while practicing a “freedom for me but not for thee” ethos. Recall the tensions inherent in the antebellum South’s “peculiar institution” that ignited the Civil War. If history instructs, and given our immutable nature, we will again drift into a new conflagration. After it is extinguished — and if the democracy recovers — we will profess that we have learned from the past and, with the predictable onset of historical amnesia, wonder how it could have ever happened here. n John Hagney is a retired history teacher, spending 45 years at Lewis and Clark High School. He was named a U.S. Presidential Scholar Distinguished Teacher and published an oral history of Mikhail Gorbachev’s reforms that has been translated into six languages.

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FEBRUARY 24, 2022 INLANDER 7

LEADERSHIP

CHARTING THE FUTURE OF PUBLIC HEALTH County commissioners appoint three new health board members to help lead Spokane County’s public health mission BY SAMANTHA WOHLFEIL

onths before a July deadline to switch up the local health board membership, the Spokane County Board of Commissioners reduced the size of the local health board and appointed three new members. The new members include naturopathic doctor Alycia Policani; Charlie Durañona, the outreach coordinator for Mann-Grandstaff’s homeless veterans program; and Chris Patterson, president of BreakThrough Inc. foster homes and the community solutions adviser at Washington Trust Bank. A fourth new member representing the Native American community will be appointed by the American Indian Health Commission. In Spokane County, the health board oversees the Spokane Regional Health District. The district’s public health work includes monitoring and reducing the spread

8 INLANDER FEBRUARY 24, 2022

of communicable diseases, overseeing sewer/septic applications, promoting water and air quality, inspecting restaurants, promoting health education, and more. The move to reduce the number of elected officials on the health board and appoint members from other sectors of the community came after a 2021 change to state law. Washington lawmakers, heeding criticism that health boards consisted almost entirely of politicians, eliminated elected official majorities on those boards and required more community positions. The new categories include someone who represents public health/health care providers (Policani), someone who has used public health services (Patterson), a community stakeholder (Durañona), and someone representing tribes. Rather than add multiple people in each new category to keep elected officials from having the majority, Spokane’s county commissioners voted in late 2021 to restructure the health board, leaving only themselves (three commissioners) and one city representative (currently Millwood Mayor Kevin Freeman) on the health board. Here, two of the three new health board members share more about themselves.

A LIFE IN HEALTH CARE

Patterson grew up in foster care in Elk, Washington.

Charlie Durañona (left) and Chris Patterson will help guide the Spokane Regional Health District going forward. YOUNG KWAK PHOTO

Now, he oversees the operation of residential homes for foster youth who struggle with behavioral health and intellectual and developmental disabilities. He says health and human services have been central in his life. “I’ve either lived in it or worked in it,” Patterson tells the Inlander. Patterson went into the Job Corps early in life and was able to have a relationship with his late foster parents for 30 years. In addition to later starting BreakThrough’s staffed residential homes, Patterson was appointed under the Trump administration to oversee Region 9 of the department of Housing and Urban Development (HUD), a role he held from 2019 until the administration changed in January 2021. Now, Patterson is working with Washington Trust Bank to help oversee their “Hello for Good” initiative, which will put private businesses’ money toward evidence-based programs throughout the Inland Northwest. “I firmly believe that homelessness and mental health and addiction is not getting the attention it needs,” Patterson says. “We do need to have better policies to address the issues.” Patterson says the community needs accountability, structure, leverage and public support to truly address those issues. ...continued on page 10

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NEWS | LEADERSHIP “CHARTING THE FUTURE OF PUBLIC HEALTH,” CONTINUED... In his time at HUD, Patterson says he visited Skid Row in Los Angeles. In particular, he recalls seeing a 4-year-old living in a tent among the thousands of others without homes. “That’s a crisis. That’s a disaster, and it’s disgusting,” Patterson says. “No elected person has the right to say they did everything they could, in that city, in that state, in the federal government. To me, it was appalling that we’ve gotten to the point we treat humanity this way.” It won’t be possible to “fix” every person and get them into mental health treatment, drug treatment or housing, he says, but communities need to help those who are ready. That doesn’t mean forgetting those who may be more difficult to help, Patterson says, but prioritizing the issue for those who are ready. When asked whether it appears relationships between the health board and the health district staff need mending, or whether he wanted to respond to any criticism of the new health board’s makeup, Patterson said he first just needs to listen and learn more. “I need to see where things are shifting, what their agenda is, what their focus is, whether it’s short-term or long-term, whether it’s politically based,” Patterson says. He doesn’t just go along with the status quo — “I’m not a ‘yes man,’” he says — and

10 INLANDER FEBRUARY 24, 2022

his focus is on what’s best for the community. With public health, Patterson says he hopes to help people recognize inherent health risks and make healthy decisions. While he agrees with explaining the consequences of actions, he does not agree with mandating specific health measures, including the COVID-19 vaccine. “My fear of the forced vaccine mandate is you took away a person’s right, where we lose the ability to do what’s right and give them a choice,” Patterson says, confirming to the Inlander that he did get the COVID-19 vaccine. “If me being vaccinated shows I can be a leader in a different way, so be it. But I am not going to get in front of somebody and point my finger like we have seen across the country, chastising and demonizing people because they’re not wearing a mask and they’re not vaccinated. That does nothing.”

‘EVERYTHING IS TEAMWORK’

Durañona is a first-generation American whose family moved to the U.S. from Cuba. He’s also a disabled veteran who now works to find housing for homeless veterans throughout the Inland Northwest. Durañona describes himself as a professional friend maker. His wife is also a mental health counselor, so Durañona says much of his work

and home life is focused on helping those who struggle to access services and care they need. He applied to be on the board in part because he says he felt the Hispanic voice in this community isn’t very loud (although he acknowledges that many groups are working to improve that), and he wanted to bring his experiences to the table. Similar to Patterson, when asked about the current relationship between the health board and health district staff, Durañona said he’ll assess the situation when he starts attending meetings. But, he adds, communication is key in any relationship. “I come from the military, where everything is teamwork,” Durañona says. “I think everybody should come to the table and work things out.” Much of the criticism of the new appointees has centered on Policani being selected for the health care representative over medical doctors who applied. But despite claims that no one on the board has “medical” experience, Durañona points out that even his past fits that definition. Durañona served as a Navy corpsman working in hospital/medical care. He has also worked as a medical assistant and an emergency room tech.

“If it’s a federal law or a state law, I, myself, am going to follow it. I’m not going to make other people follow it.”

“Just because you didn’t spend those years in school doesn’t mean you don’t have medical experience,” he says. Durañona says he and his family got vaccinated for COVID, but similar to Patterson, he does not think mandates are an effective public health strategy. He says people resist being told what to do, and he thinks education may better convince people to make the best choices for their health and the community. “If it’s a federal law or a state law, I, myself, am going to follow it. I’m not going to make other people follow it,” Durañona says. “Education is key. To continue to educate on the science is pretty much all that we can do at this moment. Once we start mandating, that’s when I believe people become defiant.” Durañona emphasizes that his biggest passion is mental health and suicide prevention. “I believe mental health and addiction has gotten worse throughout the pandemic,” he says. “COVID is a huge part of public health, but mental health is also a big issue. We need to start concentrating on that and suicide prevention. That’s a big one of mine, especially being a veteran and knowing a lot of guys who’ve taken their lives.”

ADDRESSING CRITICISM

As a naturopath for 20-plus years, Policani has worked in alternative medicine focused

on preventive care (rather than reactionary care), and she is the president of Evergreen Naturopathic. Policani didn’t respond to multiple Inlander interview requests to share her views with the community. On her application, Policani also listed experience working in acupuncture and addiction treatment serving homeless adults from 1997 to 2000. Her social media is largely private, but some of her public posts from a decade ago include articles critical of genetically modified organisms and the measles vaccine. In her interview with the commissioners, Policani said she wants to educate the larger community about preventive health measures. Policani’s selection over other health care applicants such as Monica BlykowskiMay — the former chief medical director of CHAS Health, who has been a medical doctor in Spokane for 25 years and is now deputy chief of staff at Mann-Grandstaff — was met with public criticism. While Freeman and County Commissioner Mary Kuney had Blykowski-May atop their lists, the two voted with commissioners Josh Kerns and Al French to appoint Policani after finishing interviews with several candidates in early February. French says, in part, he wanted a naturopath’s viewpoint on the board because the health district already has the expertise of medical doctors and registered nurses within its programs. Health Officer Dr.

Francisco Velázquez also stays in touch with medical leaders throughout Spokane. Someone close to French has also struggled with a difficult to diagnose and treat medical condition. After they went everywhere from the University of Washington to the Mayo Clinic, French says, medical doctors suggested reaching out to a naturopath. “I thought, ‘Well geez, if doctors at some of the best medical institutions in the world reach out to them, why not bring that voice to the table?’” French tells the Inlander. French points out that the health board is not a medical board, but oversees the operations of the health district. He notes that even the boards for Spokane’s hospitals have few medical doctors, and oddly enough, the first medical doctor to be appointed to Spokane’s health board since at least the 1970s was Dr. Bob Lutz in 2011. French appointed him. French says the medical community that now questions the lack of a medical doctor on the health board did not seem so concerned about a lack of representation before the pandemic. “If that’s so critical, where have they been for the last half century?” French wonders. “Frankly, one doctor on a board of eight is not going to change outcomes. It’s going to be the health officer who changes outcomes as it relates to medical issues.” n samanthaw@inlander.com

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NEWS | NATURE

Good Buzz For rare and endangered bumblebees, an atlas driven by “community scientists” may hold hope BY KATHRYN JONES A citizen-driven “bee atlas” is helping track the health of critters like this Sitka bumblee.

wo years ago, a citizen scientist recorded the first known observation of an American bumblebee in Idaho. They uploaded the photo to an online database, where the unusual find was verified by a bumblebee expert and entered into a catalog of thousands of bumblebee observations. Since the project launched in 2018, more than a thousand community scientists have entered sightings into the Pacific Northwest Bumble Bee Atlas (pnwbumblebeeatlas. org), one of the most comprehensive data sets of field observations in North America, and a model for other atlas projects in Missouri, Nebraska and California. The Northwest has long been a hotspot for bumblebee diversity — of the 50 species of bumblebees in North America, the region is home to about half of those. But conservation experts say relatively little is known about individual species’ habitats and populations. Citizen observations can provide scientists and policymakers with data to protect bumblebee species. For example, the American bumblebee was once the most commonly observed species in the United States, but it has struggled in recent decades and is now a potential candidate for an endangered listing. But to protect the bees, scientists need more data. “We know some about bumblebees in general, but when we think about individual species and how to help an individual species recover, we just don’t have that information,” says Rich Hatfield, senior conservation biologist and bumblebee conservation director at the Xerces Society, a Portland-based nonprofit dedicated to the conservation of invertebrates. To fill in information gaps, the “bee atlas” relies on community scientists. These community scientists can be found throughout Washington, Idaho and Oregon, sweeping long insect nets in figure-eight motions to catch bumblebees. Often, they place the bumblebees in small vials and put them in coolers of ice, which immobilizes

12 INLANDER FEBRUARY 24, 2022

them long enough to photograph. The bumblebees then warm back up and fly off. Experienced trackers can photograph bees without capturing them, but identification can be difficult without clear photos. The decline in bumblebee populations, and pollinators in general, is due to a variety of factors including pesticide use, parasites and diseases, loss of habitat, and climate change, says Taylor Cotten, conservation assessment section manager at the Washington Department of Fish and Wildlife. The department — as well as state partners in Idaho and Oregon — teamed up with Xerces to start the database.

RICH HATFIELD/THE XERCES SOCIETY PHOTO

throughout atlas surveys but has been notably absent in lower elevation agricultural areas and west of the Cascade Mountains, both areas it had been found historically, Hatfield says. While the prime time for catching bumblebees is in the summer months, conservation work doesn’t have to stop when the charismatic insects stop flying. Queen bumblebees spend half of their life cycle underground, hibernating in shallow holes. Hatfield says there is a significant gap in knowledge about where these queens overwinter, and it is important to learn more about their overwintering habitat. Fall and winter are important times to create and he first phase of the atlas ran from 2018 to 2020 preserve habitat for pollinators, says Dr. David James, and had over 21,000 total bumblebee observaassociate professor of entomology at Washington State tions of 25 different species. The project is now University. Certain gardening activities — like pruning — in its second phase, which will run through 2023. The can harm the bees’ hibernation. second phase is focused more on gathering data on “Every autumn, I used to go out and cut everything species of greatest conservation need, which are native down, most people do, I think. But that’s bad because species that are rare or declining in number, you’re taking away all the nestHatfield says. ing places for all the pollinators,” LETTERS During the first phase, community scienJames says. Send comments to tists recorded over a thousand observations of Another important aspect to editor@inlander.com. species of greatest conservation need, but more protecting habitat is to have a varidata is needed for effective conservation. ety of plants that flower at different “I think people are really excited and engaged in times, so pollinators have food sources from when they bumblebee conservation and looking for opportunities to first emerge from hibernation in early spring until the fall. get involved. I think we’ve been able to provide that and Azalea and willow are good early-season plants, milkengage people in conservation science,” Hatfield says. weeds are a good midseason plant, and asters are good The most at-risk bees include Franklin’s bumblebee, late-flowering plants for fall, James says. the western bumblebee, Morrison’s bumblebee, and the “With pollinators, you can make a difference in a Suckley cuckoo bumblebee. very small space by providing nice nectaring resources Currently, only two species of bumblebees are proin your yard or in your open spaces where you can,” tected under the Endangered Species Act. Franklin’s bumWashington Fish and Wildlife’s Cotten says. n blebee, which has not been detected since 2006, is one of them. The western bumblebee is currently a candidate Kathryn Jones is a journalism student at for an endangered listing in Washington. Washington State University’s Edward R. The western bumblebee has been detected regularly Murrow College of Communication.

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FRESHMAN SPORTS

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Gonzaga is finding the balance between one-and-done stars and player development BY WILL MAUPIN

ast season saw the arrival on Gonzaga’s campus of the so-called “Tricky Trio” of freshmen Jalen Suggs, Julian Strawther and Dominick Harris. Those three represented the highest-rated recruiting class in Gonzaga program history, the sixth-ranked class in the country according to 247sports. It should come as little surprise, then, that as the program continues to improve, so too does the recruiting. This season’s freshman class of Chet Holmgren, Hunter Sallis, Nolan Hickman and Kaden Perry ranked

14 INLANDER FEBRUARY 24, 2022

fourth overall nationally, knocking last season’s class from the program’s all-time top spot. Holmgren, the top-ranked individual recruit in the country, was generating buzz as the potential top pick in the NBA Draft even before he suited up at Gonzaga. Since 2006, when the NBA required players to be at least one year removed from high school before they’re eligible for the draft, every single top-ranked recruit has been drafted with a top-10 pick — and of them, only Harrison Barnes spent more than one year in college.

Don’t bet on Holmgren sticking around for a second season, given what he’s delivered this year. Among the GU freshmen, Holmgren’s impact has been the most impressive. What’s been equally impressive is the way the other freshmen have bought into their roles. Along with Holmgren, Sallis and Hickman were named to the 2021 McDonald’s All-American Game. While Holmgren claims the top spot as the highest-ranked recruit in program history, Sallis and Hickman aren’t far behind at third and

fifth respectively, and Perry isn’t much behind them at ninth. By and large, freshmen at their level, freshmen who have a real shot to be one-and-done and off to the NBA, don’t come off the bench. It doesn’t matter if they go to programs like Kentucky, Duke or Kansas that are loaded, year in and year out, with elite talent. These kinds of freshmen find their way into the starting lineup wherever they choose to play. Yet here they are, at Gonzaga, coming off the bench. “I just think it’s the culture they’ve built up here,” says Alex Jensen, radio play-by-play announcer for the Saint Mary’s Gaels. “You have guys buying in. You have the older guys showing young guys; Drew Timme’s an All-American, and he came off the bench when he was a freshman. You just have a good culture and leadership structure in place where the younger guys are buying into what Mark Few is doing and the older guys are laying the foundation for younger guys of how they do things at Gonzaga.”

ENTERTAINMENT SERIES

Jefferson Starship THURSDAY, MARCH 10TH 7 PM | $40 & UP

King of the Cage THURSDAY, MARCH 31 ST 7 PM | $50 & UP Chet Holmgren is likely headed to the NBA after this season.

ERICK DOXEY PHOTO

hat Gonzaga has done over the past few seasons is wade into the world of the one-and-done player without giving up on that leadership structure that comes with having experienced upperclassmen. And that’s not just an outside observation, either. “I even say that I wouldn’t go anywhere else, just because of the practices alone here. They’re remarkable. I love them,” Hickman said on a recent episode of the Mark Few Show. “Me and Andrew (Nembhard) go back and forth every single practice. Going against the upperclassmen, me being an underclassman, I learn so much from them.” Hickman, a Seattle product averaging 6.6 points in 19.2 minutes per game this season, de-committed from Kentucky to come to Gonzaga. That Kentucky program’s entire mentality is to take elite talent and send them to the NBA, as quickly as possible. Instead, Hickman’s here, coming off the bench. As a result, he’ll likely be back next season. “[Nembhard] knows that I’m the next up anyways. He’s just trying to feed me whatever I need to progress and be better,” Hickman says. That sort of player development over time has always been Gonzaga’s modus operandi, but recently they’ve started doing it with blue-chip prospects instead of the diamond-in-the-rough types they had to dig for once upon a time. These players, like Hickman and Sallis, are good enough to go pro after just one season in Spokane. Though, so far, most haven’t. Zach Collins (who did come off the bench in his lone season) in 2017 and Jalen Suggs in 2021 are the only one-and-dones Gonzaga’s had so far, though Holmgren is almost certain to become the third. Suggs and Holmgren were in different situations than most, though. Had it been allowed, those two would have been drafted into the NBA straight out of high school. The same can’t be said with certainty for the rest of Gonzaga’s recruits. What can be said, though, is that these guys who are coming off the bench now, like Strawther a year ago, will be in the starting lineup in a year’s time should they choose to stick around, and they’ll be better off for it. Their draft stock will be better, and so will the Zags. n

Purple Reign THE PRINCE TRIBUTE SHOW THURSDAY, MAY 12 TH 7 PM | $25 & UP

FOR FULL LINEUP AND DETAILS SCAN QR CODE. 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 or scan the QR Code.

W E LC O M E H O M E .

CASINO | HOTEL | DINING SPA | CHAMPIONSHIP GOLF 3 7 9 1 4 S O U T H N U K WA LQ W • W O R L E Y, I D A H O 8 3 8 7 6 1 800-523-2464 • CDACASINO.COM

FEBRUARY 24, 2022 INLANDER 15

CULTURE | CLASSICAL

Historic Flight Foundation PRESENTS

Aviation Historian

Mike Lavelle Friday, Feb 25th • 7 pm –&– Saturday, Feb 26th • 12pm

The backstory of one of the 20th Century’s most significant and beautiful aircraft, the Supermarine Spitfire.

Wil Baptiste (left) and Kev Marcus are taking classical music to new places.

Free admission to Members

Two Strings to One’s Bow

12 General Admission

Black Violin brings innovation and representation to the classical music sphere

(discounts for seniors, veterans and students)

BY SETH SOMMERFELD

I Join us at 5829 E. Rutter Ave. Spokane – Felts Field 509.535.6000

historicflight.org 16 INLANDER FEBRUARY 24, 2022

t may seem hard to believe, but it took awhile for Black Violin to realize its representational power. The Grammy-nominated duo — composed of string-shredding virtuosos Kev Marcus and Wil Baptiste — has been melding classical technique and hip-hop flair since 2004, but at the start the guys were more focused on the grind than the fact that they were outliers in their musical realm. Gaining notoriety for covering hip-hop tunes and winning over the notoriously judgey crowds for Showtime at the Apollo, they just were trying to make good money and land gigs as touring or studio violinists for the likes of Alicia Keys or Kanye West. But as their spotlight grew, changes in the people who showed up to their concerts

spurned changes in their perspectives. “As the years went on, we started seeing people bring their kids to see us,” Marcus says. “[We’re] seeing this section of our demographic that is basically proud of us grow substantially over the last few years. [It got us] thinking about the power of just what we do; the representation.” “I mean, we knew it, of course,” he adds. “The whole schtick is we’re Black guys playing violin, and no one sees that. No one approaches it the way that we do. But suddenly [you] start having kids, and you start seeing the responsibility that we have and try to use it as a mechanism of good to make sure that every time someone comes and sees the show, they understand

that message. You can do anything that you want to do. And if someone tells you that you can’t do it, you should probably run towards it, because that’s what you’re meant to do.” The group’s sonic blend of string arrangements with hip-hop beats has always stood out, but it hit a new stride in 2019 with the release of Take the Stairs, earning the duo a Grammy nomination for Best Contemporary Instrumental Album (despite featuring a fair amount of vocals). Black Violin captures the elegant majesty of their namesake instruments without ever getting caught sounding too traditional in a rote, sleepy way. Part of that just comes from the wild array of experiences Marcus and Baptiste have been able to take in over the years. How many artists who have played the Kennedy Center with the National Symphony Orchestra have also opened for Wu-Tang Clan and have had their worldview influenced by Linkin Park? Marcus credits Linkin Park’s Mike Shinoda for showing Black Violin how to behave as professional musicians. Shinoda brought the duo in to be part of his side project Fort Minor and eventually took them on a perspective-shaping world tour with Linkin Park. Citing the globetrotting run as a career highlight, Marcus says the nu-metal band went about their business in such a punctual, professional and friendly manner that it basically eliminated any chance that he and Baptiste would slack off or become egotistical a-holes.

JOB FINDER

lack Violin is currently on a massive tour, making up a boatload of dates canceled in 2020 due to COVID. The group bolstered its live performance by expanding the live band to a five-piece unit (two violins, DJ, drummer, and a new keyboardist who adds “key-bass” to get that low-end rumble) and putting together an impressive synchronized light show. “The show feels like an arena show that we put on in a theater. It feels super big,” Marcus says. Beyond their own music, the guys have also ventured into composing for TV and film more in recent years, which allows them to stretch different creative muscles. Once they burn through tour dates stretching through May, the plan is to start working on a new album in the fall. But as the years have shown Black Violin, the goal should be bigger than just the music. That’s why they created the Black Violin Foundation three years ago — to give back even more. There are three main branches of the nonprofit: James Miles Musical Innovation grants, the Dreamer Instrumental Access Program, and Dreamer Diversity Equity WEEKEND and Inclusion grants. Named C O U N T D OW N after the high school music Get the scoop on this teacher who fostered the duo’s weekend’s events with musical talents (getting them our newsletter. Sign up at into summer camps, setting Inlander.com/newsletter. them up with private teachers, etc.), Marcus says the grants are meant to “connect the dots” to allow students to continue their musical education. This includes everything from paying for summer camps to getting an instrument to a child in need. The Dreamer Instrumental program partners with the Baroque Violin Shop in Cincinnati to get POC youths string instruments. Black Violin Foundation’s Dreamer Diversity Equity and Inclusion grants try to attack the root of the problem even more directly, working with schools directly to try to build inclusive orchestra programs. Sometimes it’s as direct as identifying a school and just donating an entire orchestra’s worth of instruments in order to start a program. “In the string world, only 2 percent of [professional musicians] are identified as Black or [People of Color],” Marcus says. “That’s the problem. So we’re just trying to work kind of systemically and try to figure out ways to create more opportunity for young Black and Brown students to find a way to classical music.” One way or another, Black Violin is going to try to change the musical world for the better, be it through their energetic live shows or the unseen notes that reverberate long term. n Black Violin • Thu, March 3 at 7:30 pm • $35-$58 • Martin Woldson Theater at The Fox • 1001 W. Sprague Ave. • foxtheaterspokane.org • 509-624-1200

NationalExpressDurhamSchoolServices_022422_6H_AP.pdf

SLEEP STUDY

WSU Spokane Sleep & Performance Research Center

4-day/3-night in-laboratory sleep study, pays up to $920 Must be healthy, non-smoker, 18–40 years old with normal sleep schedule.

Call (509) 358-7751

WSU IRB #17355

AVAILABLE HERE17 FEBRUARY 24, 2022 INLANDER

CULTURE | DIGEST

THE BUZZ BIN

Jay Mohr is hitting the stage in a new state of mind.

HARLEY REINHARDT PHOTO

CLEAR AND PRESENT COMEDY

WHAT GRINDS YOUR GEARS Holy heck. TITANE is a lot. Trying to describe French writer/director Julia Ducournau’s latest mindtrip without saying too much seems impossible. I think the film is about how female existence is at its core body horror? The movie, now on Hulu, somehow swims in the pools of grimey sexual exploitation, tense serial killer thrills, gender exploration, frail masculinity, and also... touching family drama? Oh and did I mention the lead character Alexia (Agathe Rousselle, who should’ve been nominated for Best Actress) literally has sex with a car and becomes pregnant as a result? I didn’t? Seems like something I should’ve mentioned! Titane certainly isn’t for everyone, but what a wild ride it is. (SETH SOMMERFELD)

Jay Mohr on addiction, stand-up and why he named his newest special after a deadly Rolling Stones concert BY DAN NAILEN

itcoms and SNL. Movies and game-show gigs. Jay Mohr is proof that a career in comedy can take you places, but he’s always rooted in stand-up. We chatted with him before his Spokane shows this weekend; responses have been edited for length and clarity. INLANDER: Watching your special Altamont, I kept expecting disaster to strike. The disaster was me. That was my last special before I went to rehab for Adderall. I was a mess. The Altamont concert with all the chaos was happening inside the person on stage. Did you think of not putting the special out after you got sober? No, it’s fascinating to me because I know it’s solid! It gives me such excitement about my future to know that if that’s the max for me high, then clean and sober and getting all that bandwidth back — not chasing girls, drugs, not being a pleasure-seeking missile — I just can’t imagine what my future will be like now that I actually get to do it free [from addiction]. You’ve done stand-up for decades. Was self-medicating always part of it? Yes, but not because of or a need to deal with stand-up. I didn’t get high or drink because I had to do comedy or because comedy was so hard. I did it because I’m a drug addict. I was born a drug addict. I was a drug addict before I had my first drink. And my job happens to be stand-up comedian. Have you noticed a change in the material you’re writing since rehab? I don’t know any other comedian talking about the desperation of being at their own intervention. I don’t

18 INLANDER FEBRUARY 24, 2022

know any other comedian that admits, “This is the lie they told me to get me to my intervention.” And being so high I believed that lie! And what it was like to be in detox, what it was like to be in an all-men’s Christian rehab right after detox with a roommate who did 19 years for murder. It’s a great clearing of the deck, for me and for the audience, because I get to be completely honest with them. And they know how much I mean it when I walk on stage and say, “It’s good to see you.” Being on the road must make it harder to deal with addiction? You’re not accountable to anyone. If you can just make it to the showroom by 8 o’clock, you can get through it. Even if you’re hammered on stage, people are like, “Yeah!” But I got to the point where I was on stage, and they didn’t want me back. And that can’t happen. I don’t know how to do anything else. What am I going to do, get a job? I’m going to be at the hardware store, and someone’s going to go, “You were great in Jerry Maguire,” and I’m going to go, “Yeah, how many pounds of grain did you want?” Was it scary going on stage sober? I didn’t know about the rehab [material], I never got that personal before. That’s a big deal to walk out on stage and tell an audience, “Guess where I’ve been.” And some things didn’t get as big a laugh as I thought, some things got a bigger laugh. It’s just like any piece of material, sometimes the audience will surprise you. I’m definitely funnier than I’ve ever been. Because I’m present. And that’s the gig. The gig of comedy is being present. n Jay Mohr • Fri-Sat, Feb 25-26, at 7:30 and 10:30 pm • $25-$40 • Spokane Comedy Club • 315 W. Sprague • spokanecomedyclub.com • 509-318-9998

SWIPED CLEAN If you’ve ever used an online dating site, you probably have a story that (for Tinder users) starts with a hopeful swipe to the right, but ends quite differently. By the end of the date you realized he/she/ they are not what you thought. Or worse: that realization comes at the end of a painful, even costly breakup. Count yourself lucky you didn’t meet “Simon” from TINDER SWINDLER, streaming on Netflix. This is cringe-worthy watching — and learning — at its best as the stories of three women ensnared in what one investigator called a Ponzi scheme reaches its surprising climax. (CARRIE SCOZZARO) THIS WEEK’S PLAYLIST Noteworthy new music arriving in stores and online Feb 25: TEARS FOR FEARS, THE TIPPING POINT. The ’80s may be far in the rearview, but there’s something heartening about artists whose fame peaked during that era still putting out new music. JOHNNY MARR, FEVER DREAMS PTS 1-4. (See: Description above.) SOFT CELL, *HAPPINESS NOT INCLUDED. DID I MENTION IT’S ’80s WEEK?!? (Seth Sommerfeld)

GET IN THE GAME! Have you heard? Caesars® Sportsbook at Spokane Tribe Casino is NOW OPEN! You can now watch and wager on your favorite teams and sports in our brand-new room featuring an 86-foot scrolling score keeper and big-screen TVs. Plus, come in for all the March basketball madness to see all the exciting match-ups and place your bets! Don’t miss a minute of the action — come check out the all-new Caesars® Sportsbook!

OPENINGS

Triple Play The Logan Neighborhood welcomes three new eateries: Tantuni Mediterranean, Roots Coffee Kitchen and Zeeks Pizza BY CARRIE SCOZZARO

pokane’s Logan Neighborhood is perhaps best known as the home of Gonzaga University. It’s bordered on its south end by the undulating Spokane River, Napa and Crestline to the east, and busy Division Street along the west flank, as well as bisected by the equally busy Hamilton Street arterial from north to south. That’s where we found the following three new food options, plus one more in the works, Frugals, a burger joint moving into the former home of Wolffy’s Grill.

TANTUNI MEDITERRANEAN

Falafel, here in wrap form, is a focus at Tantuni. YOUNG KWAK PHOTO

20 INLANDER FEBRUARY 24, 2022

2024 N. Hamilton St., facebook.com/ Tantuni.Restaurant0, 509-242-3680 Falafel reminds Mujtaba Altameemi of family. The young Iraq-born restaurateur opened Tantuni Mediterranean Restaurant in November 2021. “Of course, there are many different dishes that are famous in Iraq, but falafel is different,” says Altameemi, who moved to the U.S. in time to attend and graduate from Ferris High School in 2018. Falafel, made from chickpeas, is crunchy outside, spongy on the inside and 100 percent vegan, Altameemi says. Falafel is also affordable. “One sandwich is less than $1 [in Iraq], so rich and poor people can afford the price, and they both like to eat it,” Altameemi says. “You can find it in any neighborhood in Iraq.” At Tantuni, diners can enjoy falafel in many forms: as a wrap ($8), with eggplant, fries and a salad ($13), as part of the appetizer plate ($12) with hummus and eggplant, or in a fattoush salad ($12) with chopped greens, cucumber, tomato and pita chips. The menu at Tantuni is mostly Iraqi, Altameemi says, but it also reflects his time living in Turkey, where he learned the language and how to cook. In addition to the name of the restaurant, tantuni is a Turkish street food that pairs finely chopped beef or chicken with parsley, onion, tomato and spices. The restaurant serves its tantuni in a wrap ($10), a mixed plate ($13) or with rice-based biryani ($14), the latter of which isn’t Turkish, but rather typically found in Indian, Pakistani and other Southeast Asian cuisines. ...continued on page 22

FeBrUaRy 11-27 fEaTuReD eVeNtS:

Our 48th year

THURSDAY, FEBRUARY 24 CORNHOLE AT MICKDUFF’S THURSDAY CORNHOLE AT THE HALL - 6PM - $10 WITH 6 GAME GUARANTEE - ALL WELCOME! SWITCHOLIO FORMAT WHICH MEANS COME AS A SOLO OR GROUP AND PLAY WITH FOUR RANDOM PARTNERS BEFORE BEING MATCHED FOR A FINAL DOUBLE ELIMINATION BRACKET. FUN IS WHAT THIS IS, BRING YOUR PARTY HAT!

FRIDAY, FEBRUARY 25 LIVE MUSIC AT EICHARDT’S HILLSTOMP LIVE MUSIC AT MICKDUFF’S OAK STREET CONNECTION, FREE - 21+ - 6:30-9:30PM THIS ENERGETIC TWO PIECE BAND WITH AN ECLECTIC COLLECTION OF MUSIC.

SATURDAY, FEBRUARY 26 WEIRD WONDERFUL PUB CRAWL NOON TO 6PM AT TRINITY/MICKDUFFS MEL BROOKS YOUNG FRANKENSTEIN AT THE PANIDA LPO REPERTORY THEATER

2022

CARNIVAL GAMES AT VARIOUS BUSINESSES DOWNTOWN SHOPPING DISTRICT LIVE MUSIC AT EICHARDT’S WAY DOWN NORTH LIVE MUSIC AT MICKDUFF’S OTHER WHITE MEAT, FREE - 21+ - 6:30-9:30PM THE OTHER WHITE MEAT ARE BACK TO HELP US PARTY AND DANCE ON A FRIDAY NIGHT!

SUNDAY, FEBRUARY 27 K9 KEG PULL LOCATED ON CEDAR STREET, BETWEEN 2ND AND 3RD AVENUE. PRE REGISTRATION AT 10:15 AM, RACES FROM 11 AM – 1 PM. THIS FURRY FLURRY EVENT IS A WINTER CARNIVAL CLASSIC. SPONSORED BY EICHARDT’S, DOGS OF ALL SIZES RACE DOWN A SNOWPACKED COURSE PULLING ANYWHERE FROM FULL-SIZE KEGS TO BEER CANS AMIDST A PANDEMONIUM OF CHEERING FROM THE CROWD. DON’T MISS IT! MEL BROOKS YOUNG FRANKENSTEIN AT THE PANIDA LPO REPERTORY THEATER MATINEE 3PM

Join us for our

Weird WonderFul Winter carnival For more festival info or lodging options please visit:

visitsandpoint.com or sandpointwintercarnival.com

SandpointChamber_WinterCarnival_022422_10H_JI.pdf

FEBRUARY 24, 2022 INLANDER 21

FOOD | OPENINGS

How to use

“TRIPLE PLAY,” CONTINUED...

THIS

Altameemi’s head chef is Fadhaa Almayyahi, a fellow Iraqi and veteran of Feast World Kitchen. The two met while working in a local restaurant. Altameemi reported to Almayyahi at the time, boldly claiming he’d open his own place someday. Not long after, the 24-year-old Altameemi did just that. Altameemi’s favorite dish to cook is an ubiquitous Middle Eastern dish called shawarma ($10/wrap, $14/mixed plate): marinated meat, slow-cooked on a rotisserie. Balancing the taste of the spices is the one rule of shawarma, says Altameemi, who aspires to make the best one among all the Mediterranean restaurants in the area.

ROOTS COFFEE KITCHEN

1307 N. Hamilton St., rootscoffeekitchen.com, 509-359-0042 “Let food be thy medicine and medicine be thy food” is a still-prescient pearl of wisdom from Hippocrates, a 400 B.C. Greek physician who wisely noted that the food we put into our bodies is all-important. The enduring phrase is also the guiding principle for Roots Coffee Kitchen founders Amanda Baxter and Nick Byrd, whose motto is “let food be medicine for life.” The couple opened Roots in October 2021, offering a plethora of plant-based foods in liquid and solid form. Smoothies, for example, are a large part of the menu, ranging from thick shakes ($9.50) to smoothie bowls, blended ingredients with textural toppings like homemade granola or fruit ($12). Try the Liberated smoothie with peanut butter, banana, dates, cocoa and choice of milk (coconut, hemp, almond, oat, soy or dairy). Several menu items are named for “mindful messages” that Roots’ owners live by daily. Baxter has a background in social work. Other dishes are named for the couple’s five children and family pets. In addition to smoothies, Roots offers salads ($14.50) with scratch-made dressings and soup du jour ($6). Loaded toast ($11) is made with locally baked Ultra Vita bread, like the Mindful with avocado, sun-dried tomatoes, artichoke hearts and tangy capers. Boots Bakery cookies, Boba Proper’s

Roots Coffee Kitchen offers a menu of plant-based foods. plant-based boba tea and Seattle-based Caffé Vita coffee are also featured at Roots. When the weather warms, Roots plans to utilize farmers markets for local produce, Baxter says. The decor is eclectic: assorted chairs, an overstuffed couch, and an existing mural left over from prior businesses, which has included Next Door Deli & Coffee Lounge and Righteous Rags and Records. The vibe reflects the owners’ upbeat attitude. “We are so blessed to bring our passion for health and wellness to our community,” Baxter says. Check Roots’ Facebook page for special events, including live music and yoga.

ZEEKS PIZZA

1414 N. Hamilton St., zeekspizza. com, 509-401-8646 The newest Logan neighborhood eatery is Zeeks Pizza, a Seattle-based chain with its first franchise east of the Cascades. The Spokane Zeeks is locally owned by Edie Stotts and her husband, Mike, who went to high school with Zeeks’ president, Dan Black.

Although the Stotts’ are longtime business owners, this is their first foray into the food industry, and one they felt more comfortable doing because of Zeeks’ record of accountability and integrity, Edie says. “It’s a perfect fit for what Spokane needs,” she says. Zeeks’ space previously housed Cascadia Public House’s short-lived second location (its original spot at 6314 N. Ash St. is still open) and before that, Geno’s from 2011 to 2020. The restaurant offers 15 meatforward pies like the Buffalo Soldier ($12.50/$22/$28) with buffalo chicken and ranch, and the Thai One On ($12.50/$21.50/$29) with chicken, broccoli, red onion, pickled carrot, daikon radish, fresh cilantro and peanut sauce, and the option to customize the spice level. There are eight vegetarian pies, like the Quentin Florentino ($12.50/$22/$28) with artichoke, sundried tomato, spinach and goat cheese. All pizzas are available gluten-free for an upcharge. Try one of the salads and snackables like breadsticks ($12), which are actually flatbreads. The point-of-sale system is slick for all orders, whether in-house, to-go or delivery. Customize by adding or removing items, for example, so that your Legion of Shroom pie includes shiitake and oyster mushrooms, but no button mushrooms. Can you imagine pizza without beer? Neither can we. Zeeks’ parent company’s west side beer collaborations are also on tap in Spokane, including Urban Family Brewing’s Zeek & Destroy Hazy IPA, plus ciders and beer from nearby places like Whistle Punk Brewing and Liberty Ciderworks. Growlers ($10-$16), as well as wine, cocktails, and bottled or canned beer, can be ordered to-go with any food order. n

PULL-OUT SECTION

Pull down then out

NOT dinner.

NOT a beverage. YES a resource you keep and share with friends.

DELIVERED TO YO U R IN BOX Now you know how!

Food news you can use EVERY THURSDAY Sign up now at Inlander.com/newsletters 22 INLANDER FEBRUARY 24, 2022

PULL-OUT & KEEP!

INLANDER RESTAURANT WEEK 2022

RESTAURANT WEEK Presented By

Tequila clams at Terraza Waterfront Café

2022 EVENT GUIDE

February 24 march 5 SUPPLEMENT TO THE INLANDER

EAT. DRINK. REPEAT.

INLANDER RESTAURANT WEEK 2022 1

MARCH 20 – SEPTEMBER 5, 2022 Buy tickets in advance at northwestmuseum.org

2 INLANDER RESTAURANT WEEK 2022

INLANDER RESTAURANT WEEK 2022

Your Table is Ready I

t seems like Inlander Restaurant Week just happened, doesn’t it? Because of the pandemic, last year’s event moved from its usual late-February, early-March run to August in 2021. So, yes, Restaurant Week did happen just six months ago, but there’s much to be excited about now that the 10-day culinary celebration is back to its usual time of year. First, the event has recovered to its pre-pandemic numbers, with 99 eateries participating in 2022. These local restaurants are offering a huge diversity of cuisine — and loads of mouth-watering creativity — from international eats to casual pub fare; fine dining to elevated comfort food. The tenth iteration of Restaurant Week is also counting 13 first-time participants, including some of the past year’s most buzzworthy openings. Second, diners now have three price points to choose from, with three-course meals priced at $22, $33 or $44 depending on the restaurant. At each level, guests will still find a range of choices in atmosphere, cuisine and location. A third price point was added to give both diners and restaurants more flexibility.

With rising ingredient and labor prices, adding the $44 price makes participation more feasible for many establishments while still allowing them to offer an affordable meal and memorable experience to guests. While the food and beverage industry was recently hit hard by the COVID-19 omicron variant, and has been beset by challenges these past two years, Restaurant Week is a time to celebrate our region’s culinary creativity, and the people who make it possible. So as you explore and enjoy 2022’s Restaurant Week experience, keep in mind that, like everyone else, restaurant workers are feeling burned out, too, and our extra consideration of their hard work and the hidden stresses they encounter daily is greatly appreciated. Make dinner reservations early, tip generously and please enjoy Inlander Restaurant Week 2022! 

INSIDE HOW IT WORKS

CHARITY SPOTLIGHT MENU MUST-TRIES DRINK LOCAL

NEWCOMERS

NORTH IDAHO

MEET YOUR RESTAURATEUR

6 8

EVENTS 24 MENUS FOR ALL RESTAURANTS START ON PAGE 26

Duck Salad from Gander and Ryegrass

INLANDER RESTAURANT WEEK 2022 3

Menus are also searchable by price, neighborhood and cuisine on InlanderRestaurantWeek.com

GET READY. Browse each restaurant’s three-course menu and figure out what sounds good to you.

Recipe for Success

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.

GETTING IN

So you’ve been dying to try this new Italian restaurant up north, but when you get there, it seems like everyone in Spokane had the same plan. Here are some pro tips to help you make the most of Inlander Restaurant Week. Make your reservations (if they take them) early. Really, pick up the phone now, or book online. For high demand restaurants or places that don’t take reservations, it might be easier to get in midweek, but make sure to check the days the restaurant is open (some may not be open on Monday or Tuesday). First seatings (like at 4 pm or 5 pm) can be easier to get into. And some restaurants are offering their three-course menus for lunch. Days, hours and reservation information can be found on all of the menus in this guide.

GO! Each restaurant will hand you a Restaurant Week menu. You’ll have three options per course to choose from.

GIVING BACK

FIXED PRICE. The menus are fixed price, which means you know the price ahead of time. Each restaurant’s three-course menu is $22, $33 or $44.

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

Restaurant workers have been hit hard by the pandemic. If you want to serve up some hope to the people serving you, here are some easy ways to help. MAKE A DONATION. MULTICARE WILL MATCH IT!

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. Donations to Big Table during Inlander Restaurant Week will be matched by MultiCare, and these funds will provide medical, dental and mental health assistance for restaurant workers in Spokane County. Want to help restaurant workers in North Idaho? Look for a URL to CDAIDE on Idaho menus. CDAIDE cares for hospitality workers in North Idaho.

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

BE AN INTENTIONAL TIPPER.

Treat tips as a way to surprise and honor your servers.

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

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. 

REPEAT STEPS 1-4. Until this year’s Restaurant Week ends March 5.

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.

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, call them up and book your table. Don’t wait. 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.

RESERVATIONS

HOURS

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

4 INLANDER RESTAURANT WEEK 2022

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! 

INLANDER RESTAURANT WEEK 2022 5

Big Table has been helping restaurant workers in crisis since 2009.

CHARITY SPOTLIGHT

A Generous Helping INLANDER RESTAURANT WEEK AGAIN PARTNERS WITH BIG TABLE TO SUPPORT LOCAL WORKERS IN THE HOSPITALITY INDUSTRY

hile the pandemic continues to stretch us all mentally and emotionally thin, those making a living in the restaurant industry are more disproportionately impacted than most. Among myriad setbacks since COVID-19’s onset are continued labor and ingredient shortages and, more recently, the rise of another highly transmissible virus variant. For owners and employees at our favorite eateries across the Inland Northwest, it may seem like the universe just keeps on sending blow after blow. With Inlander Restaurant Week sending an influx of hungry, excited guests out to local dining rooms, it’s time to shift some of the focus back on these hardworking industry folks. Throughout the 10-day event, diners can show their support by making a donation to locally headquartered nonprofit Big Table, a lifeline for restaurant workers since it began in 2009. Big Table also has expanded its efforts to Seattle, San Diego and Nashville. It’s one of the only such organizations providing a safety net of services and direct financial aid for hospitality workers, who make up the fifth-largest employment group in the national labor force. Often, when a crisis arises, these people may not have anywhere to turn for help. Big Table exists to answer that call. “One thing COVID has done is that it peeled back the curtain on what’s going on behind-the-scenes in restaurants, and how close to the edge so many folks working in the industry are to falling behind, and being just one to two bills away from potential homelessness,” says Chris Deitz, Big Table’s city director for Spokane. “We have all been in this same storm [of the pandemic], but all very much been in different boats,” he continues, “and the boats that the restaurant and hospitality industry have been working in have been a bit smaller.”

uring Inlander Restaurant Week, making a donation to Big Table is easy. Before, after or even during their three-course meal, diners can scan a QR code printed on all menus that takes them directly to Big Table’s

6 INLANDER RESTAURANT WEEK 2022

secure donation portal. This year, the nonprofit hospital system MultiCare is matching donations to fund medical, dental and mental health treatments for Big Table clients. “MultiCare is always looking for opportunities to support our community and we are excited to be involved with the Inland Northwest’s long standing tradition of Restaurant Week,” says Danielle Beaudine, MultiCare’s director of marketing and communications for the Inland Northwest. In addition, diners in North Idaho can show their support to a similar nonprofit, CDAIDE, that cares for restaurant workers in that region. A URL to make a direct donation to CDAIDE.org is included on menus for all North Idaho event participants. Big Table’s Deitz can tell story after story about the direct impact donations like these have had on its clients. “We had one gentleman referred to us by a manager who was going to work but would have to leave midday because his dental pain was so bad,” Deitz says. “He couldn’t finish a shift because he was struggling with this dental need, and didn’t have the resources to do anything about it.” Big Table was able to help this particular individual receive a much-needed treatment, after which he was able to return to work pain-free. Local chef Travis Dickinson, who co-owns Restaurant Week participant Cochinito Taqueria, can share many examples of how Big Table has helped his own staff, too. “They helped us get bus fare for a dishwasher of ours to go home and see his dying father, and a bunch of toys for a line cook whose house was burglarized, and all of his kids’ toys were stolen,” Dickinson says. Beyond helping with medical or monetary needs like these, Big Table’s staff care deeply about forming ongoing, trust-based relationships with those they’ve aided. “They follow up for months to come, and have coffee meetings and lunches and sit-downs with people, to check back in and see if their needs have been met, and they’re back on track,” Dickinson says. “They really excel in that personto-person communication, being a friend to rely on.” 

HOW TO HELP

Learn more and donate to Big Table (big-table.com) or CDAIDE (cdaide.org) 

Be kind and patient. Ingredient shortages, low staffing and other issues are not something your server can control. 

 Tip

your server well, at least 15-20 percent, or more.  Ask

your server’s name, and use it during your interactions.  Write

a short note on your receipt to share a positive experience. Follow Big Table’s practice of leaving “unexpected $20s” to treat a restaurant employee. 

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THERE ARE PEOPLE IN THIS WORLD who, no shame intended, will flip straight to the dessert section of a menu when they sit down, and we’re here for it. If that’s how you intend to choose where you’re dining during Inlander Restaurant Week 2022, this overview should come in handy. Chocolate lovers should be pleased to see this decadent ingredient showcased on lots of menus, including SEASONS OF COEUR D’ALENE, which boasts its Rocky Road, a bowl filled with creamy chocolate pot de creme, brownie bites, toasted marshmallows and almond brittle. For those who like their chocolate with a little extra kick, MAX AT MIRABEAU offers a doubly hot, spicy Mexican chocolate molten cake. If ice cream is your go-to, don’t miss BLACK PEARL CASINO’s ice cream potato, which sounds totally wacky but is actually a potato-shaped scoop of vanilla ice cream dusted in cocoa powder and nestled in hot fudge, with whipped cream and candied pecans on top. HERITAGE BAR AND KITCHEN in downtown Spokane knows what ice cream lovers want, and that’s its house-made ice cream cake layered on a cookie crust. If peanut butter is what you crave, good news: REPUBLIC KITCHEN + TAPHOUSE in Post Falls will satisfy with its PB&J Crisp, a concoction of marinated Northwest berries, peanut butter mousse, granola and honey whipped cream. SWEET LOU’S RESTAURANT AND TAP HOUSE in Coeur d’Alene, meanwhile, is serving a decadent peanut butter and chocolate cheesecake with an Oreo crust. A couple of unique outliers to be intrigued by include STEAM PLANT RESTAURANT & BREW PUB’s old-school browned butter cake, a sweet pound cake that’s deep fried and served with a blend of berries. Yum. Then there’s the MUSTARD SEED with its lemon poppyseed rum cake, described as “moist and tangy.” 

Culinary Comforts LIKE A HUG FOR YOUR TASTE BUDS, THESE RESTAURANT WEEK DISHES ARE SURE TO GIVE YOU THE WARM FUZZIES BY THEIR VERY DEFINITION, comfort foods make us feel good. Whether you’re looking for the satisfaction that only carbs and calories can bring or a dish that reminds you of home, Inlander Restaurant Week has you covered. As you might expect, comfort foods are the focus at IZZY’S COMFORT KITCHEN in Coeur d’Alene. Their glutenfree mac and cheese features a threecheese sauce and smoked bacon, with pickled red onions to wake up the taste buds after all that cheesy goodness. Speaking of mac and cheese, MAC DADDY’S specializes in variations of the classic dish. They combine it with buffalo-spiced chicken, roll it into a ball and fry it for a first course option, and layer it over two beef patties for their MacDaddy Smash Burger entrée option. Who doesn’t love chicken pot pie? PURGATORY WHISKEY BAR & CRAFT BEER transforms the classic little casserole into a croquette for the perfect bite of chicken, onions, carrots and peas in a savory béchamel.

Another place known for its comfort food is GILDED UNICORN, where tater tots get an upscale treatment. Their tater tot casserole overflows with savory brisket and roasted wild mushrooms, topped with melted cheddar, green onions, pickled jalapeños and caramelized onions. Comfort food also goes upscale at SCRATCH RESTAURANT & LOUNGE, where the lobster risotto will have you rethinking rice. Rich and creamy, this dish includes chunks of lobster, tender edamame beans, crispy fried onion and chili oil for a little kick. If you’ve never heard of an Alabama tamale, let REMEDY KITCHEN & TAVERN fix you up with one. Instead of corn masa, Remedy wraps Peruvian-inspired pork and sweet potato polenta inside Southern-style collard greens, then tops the dish with charred onion crema and a Fresno pepper relish. 

Chicken Pot Pie Croquettes from Purgatory Whiskey Bar & Craft Beer

INLANDER RESTAURANT WEEK 2022 9

Around the World

Portabello Fries from the Globe

RESTAURANTS SERVING INTERNATIONALLY INSPIRED DISHES ARE READY TO TAKE DINERS’ TASTE BUDS ON A CULINARY WORLD TOUR AS THE REGION’S CULINARY SCENE continues to grow and evolve, diversity of options in the form of more flavors from across the globe has been one major trend we all love to see. For adventure-seeking eaters, as well as those looking to try something a little different, this year’s Inlander Restaurant Week participant list is replete with restaurants that specialize in recipes from a range of cultures. Here’s just a brief overview of what you’ll find. Without question the greatest cuisine diversity you’ll find this year is at the nonprofit FEAST WORLD KITCHEN, whose threecourse menu showcases nine different dishes (plus one drink) prepared by its immigrant and refugee chef partners. Without listing the whole menu here, some standouts you can pick from include Vietnamese cha gio egg rolls for course one, followed by Lebanese lamb kebabs or vegan Indian curry as a main, and maybe some Colombian tres leches cake for dessert. In Airway Heights, D’BALI ASIAN BISTRO’s entire menu is a collection of Southeast Asian comfort food from chef “Mama” Jeannie Choi’s repertoire. As a starter, try the green papaya salad with chicken satay skewers; the crisp salad is lightly coated with traditional citrus dressing and the simultaneously sweet, sour, salty and spicy nam pla sauce, a Thai staple. You’ll definitely find, well, noodle-based dishes at the Garland District’s LITTLE NOODLE, which

is featuring both traditional and inspired Asian dishes, including its famous pho, a Vietnamese noodle soup. Little Noodle’s slow-cooked, full-bodied broth is filled with rice noodles, cabbage, carrots, lime, jalapeño, onion and locally grown herbs, plus diner’s choice of protein: smoked tofu, smoked pork, tri-tip, chicken or shrimp. We also recommend the house-made spring rolls (glutenfree and vegan) with peanut sauce, and the sake clams swimming in lemon-basil compound butter and sake broth. Fresh-made Thai food is naturally the focus of the local chain THAI BAMBOO, which signed up all four of its locations (three in Spokane, one in Coeur d’Alene) to partake in Restaurant Week. Thai golden wings, marinated in a blend of Thai spices and served with a lime dipping sauce, are a crispy, flavorful start to the meal. The restaurant’s popular garden (vegetarian and gluten free) phad Thai noodles also make an appearance as an entree. Italian eats can also be found in steady rotation across this year’s menus, whether that’s the tagliatelle bolognese with house-made noodles at Coeur d’Alene’s VINE & OLIVE EATERY AND WINE BAR, or the scratch-made baked lasagna at ITALIAN KITCHEN in downtown Spokane. Italian staples are the focus at newly opened MOSSUTO’S ITALIAN in North Spokane, as well as RADICCI ITALIAN BISTRO in Hayden. And there’s even more Italian and European eats to be found throughout this year’s three-course menus! 

Little Noodle’s pho

10 INLANDER RESTAURANT WEEK 2022

Veggie Values GET YOUR VEG ON WITH THESE PLANT-BASED MEALS IT SAYS A LOT ABOUT THE SEA CHANGE in our region’s restaurant scene that finding vegetarian and vegan dishes is more the norm than the exception. For Inlander Restaurant Week diners, there are a number of veg-forward dishes that caught our eye. Maitake mushrooms have numerous health benefits, but you’ll fall in love with the taste of them in BARDENAY’S crunchy vegan maitake and cabbage salad with kale, bean sprouts, almonds, bell peppers, carrots and a sweet chili soy dressing. Green Pacific Northwest lentils are the star of SOUTH PERRY LANTERN’S lentil chili, served with a side of their large, cornmeal-based Johnny Cakes, while BARK, A RESCUE PUB incorporates spinach and squash into their ricotta stuffed pasta shells. Cassoulet is a rustic French dish typically made with sausage, beans and even duck confit. IRON GOAT BREWING’S vegan cassoulet offers all the heartiness and depth of flavor of the original dish, yet takes full advantage of the savoriness that grilled vegetables can offer. A topping of bread crumbs and bright, herby gremolata finishes the dish. Tofu is a traditional animal protein substitute and if you’re vegetarian, you’ve probably had it served any number of ways. If you like it crispy and you’re a fan of pasta, head to STEAM PLANT RESTAURANT & BREW PUB for its tofu pasta with a creamy pesto and side of warm baguette. For dessert, indulge at PROHIBITION GASTROPUB. Its flourless chocolate cake with a rich cream cheese and peanut butter frosting is both vegetarian and glutenfree. Perfect way to end a delicious dining out experience. 

INLANDER RESTAURANT WEEK 2022 11

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WHILE MANY INLANDER RESTAURANT WEEK participants again are offering some form of beverage as one of their course options, usually for the first or third, each spot also showcases locally made wine, beer, craft spirits, cider, coffee and more under the Drink Local menu section. These special highlights are an optional add-on as you dine, and we definitely recommend diners take advantage of them as many feature special pricing or were chosen by restaurant staff to perfectly complement your meal. Each recommendation below is from either that Drink Local portion of the menu or included as a course, and we’ve made sure to clarify which is which.

BEER

A handful of breweries with on-site kitchens are on the participant list this year, including IRON GOAT BREWING, which, naturally, is showcasing its lineup of craft beer for its Drink Local section. Try the Wallonian Farmhouse Ale, a crisp saison with hints of spice, or the fruity Hazer Quest Hazy Double IPA. With 26 tap handles, it’s also natural for Post Street Ale House to offer a craft pint or a sampler paddle of three beers for its third course. Local breweries YAYA, RIVER CITY (both in Spokane) and ICICLE BREWING (Leavenworth) are also in its Drink Local lineup. After a starter and entree, if you’re feeling too full for more food, consider a pint of craft beer (or glass of wine) for your third course at South Perry Lantern. New Restaurant Week participant Haymaker Kitchen & Tavern in Spokane Valley also offers a pint of rotating beer from the local BRICK WEST BREWING CO.

WINE

Local wineries are showcased on nearly every Restaurant Week menu this year, so those who prefer a glass of vino with dinner are in good company. In addition to wine by the glass, many spots also are offering bottles as their Drink Local specials, like Globe Bar & Kitchen, which has a $20 bottle of MARYHILL WINERY’S sauvignon blanc. Maryhill’s Viognier and Winemaker’s Red are also featured by the glass or bottle at Radicci Italian Bistro. HELIX WINE by the glass or bottle is also a special offering at Osprey Restaurant & Bar. In Coeur d’Alene, the recently opened CRANBERRY ROAD WINERY is hoping diners try some of its 15-plus Washington-made wines, offering threeor six-pour tasting flights as one Drink Local choice. Leftbank Wine Bar, meanwhile, clearly specializes in a diverse selection of wines from around the region and the world. Thus you can pick a dessert wine for your third course, or enjoy a red or white from BARILI CELLARS as part of its Drink Local showcase.

COCKTAILS + SPIRITS

Creative cocktails from some of the local scene’s best bartenders are perfect for the beginning, middle or end of any Restaurant Week meal.

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12 INLANDER RESTAURANT WEEK 2022

A KÄMÄ Coffee Martini from Cascadia

Consider sister eateries Durkin’s Liquor Bar and Casper Fry’s tongue-in-cheek reference to the real world with “The New Variant” cocktail, with housemade coconut-infused Mezcal, charred pineapple juice, lime and caraway. Both also serve “The First Variant,” with Warrior Liquor gin, sake, honey-lime juice, fresh basil and sesame chili oil. The Lady Baba, at no other than Baba Restaurant in Kendall Yards, meanwhile, is a bright and frothy concoction of Dry Fly gin, Cointreau, limoncello, Campari, lemon juice and egg white. Head straight to the source at DRY FLY DISTILLING, which serves a food menu from its new kitchen that pairs perfectly with its award-winning whiskey, gin and vodka, all featured Drink Local pairings. A Drink Local flight of Dry Fly spirits is also highlighted at the recently opened Purgatory Craft Beer And Whiskey. Regionally made spirits also stand out at BARDENAY RESTAURANT & DISTILLERY in Coeur d’Alene. Its own spirits are featured in all three of its Drink Local pairings, including the refreshing, tropical Wobbly Pineapple.

OTHER

Hard cider, coffee and even nonalcoholic options are featured on several menus, too. At Smokeridge BBQ in Spokane Valley, dessert comes with a straw in the form of a root beer float with hand-dipped vanilla bean ice cream. At Vine & Olive Eatery And Wine Bar, Drink Local features include beer and wine, plus locally made, seasonal hard cider from ONE TREE CIDER. Its sister eatery Vicino Pizza, meanwhile, is showcasing PEAR UP CIDER and French press coffee from Spokane’s ROAST HOUSE COFFEE. Coffee is also on the menu in a unique form at Cascadia Public House, which is featuring in its third course the locally co-owned KÄMÄ Hard Coffee in a martini that also includes local distillery WARRIOR LIQUOR’s vanilla vodka. At Little Noodle, Tawainese milk tea from the local producer BOBA PROPER is showcased both in its honey paloma green tea sorbet, a third course dessert, and as a Drink Local choice with the option to add traditional brown sugar boba. 

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MEET 13 RESTAURANTS PARTICIPATING IN RESTAURANT WEEK FOR THE FIRST TIME, INCLUDING SEVERAL RECENT OPENINGS

ne of diners’ favorite things about Inlander Restaurant Week is the chance it offers to go out and try something new. Whether it’s a spot that opened a few months ago and is mentioned all over social media, or a place you’ve been meaning to try for a while, this year’s event packs a long list of eateries that fit both descriptions.

CRANBERRY ROAD WINERY ($44)

In May 2021, winemakers Chris and Maria Tiffany made the move to Coeur d’Alene from Westport, Washington, aka the “cranberry coast.” The couple brought their winery to a corner spot inside the Village at Riverstone, creating an elegant and upscale dining venue. The vast space welcomes small and large groups, with seating areas at or around the curvilinear bar, as well as near the windows. For Restaurant Week, be sure to check out its wine list, including two cranberry-based wines.

D’BALI ASIAN BISTRO ($33)

While this popular Asian eatery on the West Plains opened back in late 2018, it’s since gained a widespread following. Fans and newcomers alike will be glad for the chance to sample a diverse mix of D’Bali’s most popular dishes during Restaurant Week. Proprietor and chef “Mama” Jeannie Choi is showcasing recipes from Southeast Asia and the Pacific Rim, where she worked in hospitality before she and her husband moved to Spokane. Among Choi’s Restaurant Week menu standouts is Indonesian beef rendang, and boba nyonya, a Malaysian curry of chiles, spices and herbs in a rich and creamy coconut-based broth.

DRY FLY DISTILLING ($33)

Last summer, Spokane’s first spirits producer since Prohibition, Dry Fly Distilling, made the big move to its new, state-of-theart facility on the corner of Lincoln and Riverside. Dry Fly’s new home boasts twice the space, including a massive production floor filled with shiny copper stills viewable through a wall of windows in its new full-service tasting room. Introduced this winter, the distillery’s menu of casual fare pairs perfectly with its award-winning whiskey, vodka and gin.

FEAST WORLD KITCHEN ($33) Kismet’s panzanella salad

14 INLANDER RESTAURANT WEEK 2022

Ordinarily, Feast features one chef on any given day. For Restaurant Week, however, Feast features an unprecedented menu of nine different dishes and one drink from 10 different chefs. Hailing from Vietnam, Colombia, Jordan, Ethiopia, Lebanon, India, Palestine, Thailand and Afghanistan, these chefs represent the richness and diversity

of our region’s refugee and immigrant community. Diners can expect “a unique experience, taking you on a journey all over the world — more like bringing the world to you,” says chef coordinator Mirak Kazanjian.

HAYMAKER KITCHEN + TAVERN ($22)

Goodwin Restaurant Group venues span the Spokane-area map, including its newest venture, Haymaker Kitchen + Tavern, opening in Spokane Valley just in time to participate in Restaurant Week. “Our sister restaurants gained remarkable praise and have built strong followings from participating in Restaurant Week, and now we want to put Haymaker on the map,” says Niki Randall, Goodwin’s marketing director. Haymaker makes the most of comfort foods with this year’s offerings, including pasta in a mushroom Alfredo sauce with chicken, cheese and bacon bits, or a beefy, third-pound burger piled with caramelized onions, bacon and smoked chili cheddar cream cheese.

IZZY’S COMFORT KITCHEN ($33)

This Coeur d’Alene eatery specializes in comfort foods with a Southern twist that also puts your mind at ease when it comes to vegan and gluten-free options. For Restaurant Week, look for macaroni and cheese, shrimp toast, fried green tomatoes, and blueberry crumble — all gluten-free. Many of Izzy’s recipes are family favorites, like “mama’s” pot roast served with peppercorn gravy, mashed potato, crispy onions and seasonal vegetables. Owners Reannan and Jason Keene started Izzy’s in fall 2020, pouring their combined 35-plus years of restaurant industry experience into creating a welcoming little spot.

KISMET ($33)

The Market Street District in Spokane’s historic Hillyard area is quickly becoming one of the area’s hottest new dining destinations. Kismet, opened in fall 2021 by chef Daniel Gonzalez and Monica York, is unquestionably contributing to this designation, with its menu of Latin-inspired dishes. During Restaurant Week, Kismet is showcasing a selection of seasonal dishes and menu mainstays, the latter includes its tacos whettos of beef cheek barbacoa on corn tortillas. Gonzalez’s tamales drenched in house-made mole are also a must-try.

LITTLE NOODLE ($33)

Follow the scent of rich, slow-cooked broth and the sight of steamy windows on a chilly evening to Little Noodle, where hot bowls of pho and ramen are stars of the culinary show. The Garland District restaurant started out in fall 2020 as a seasonal-only spot, but a year later, it returned for good to its original home. Chef Kadra Evans sources the freshest and most authentic ingredients she can (and always local when possible), even if that means driving to Seattle when

Serving Those Who Serve In the Coeur d’Alene area, workers in the restaurant and hospitality industry are especially vulnerable, often lacking supportive relationships and access to resources that can see them through a crisis or prevent the slide into homelessness.

Cha Gio from Feast World Kitchen

local sources run out. For Restaurant Week, Little Noodle offers its signature pho as an entree option, and its popular sake clams are a standout starter choice.

THE LOUNGE AT MASSELOW’S ($33)

While not a new spot at Northern Quest Resort & Casino, this swanky lounge located near the main entrance to Masselow’s Steakhouse is stepping in for Restaurant Week 2022. The fireside venue is cozy, chic and semi-casual all at once, with elegant lighting, cushy seating and a well-stocked bar. Ever since the Steakhouse changed to only serving fixed-price, multi-course menus back in mid-2020, the Lounge has been a go-spot for popular a la carte items formerly served there. For Restaurant Week, it’s featuring a trio of juicy burgers for the second course; choose from Prime beef, smoked salmon or bison.

MOSSUTO’S ITALIAN ($44)

Mossuto’s is the third family-owned restaurant for husband-and-wife team Scott and Lisa Poole, who also run two locations of Poole’s Public House. However, unlike the Pooles’ popular pubs inspired by Scott’s English heritage, Mossuto’s reflects Lisa’s Italian background. The restaurant, opened December 2021, is named after Lisa’s grandfather, Giuseppe Mossuto. Located in the Fairwood area of North Spokane, Mossuto’s transformed a former fast-casual space there with twinkle lights, brick façades and earth-toned walls. For Restaurant Week, look for inventive takes on old world Italian classics like Mossuto’s spin on shrimp scampi: garlic-infused spaghetti topped with garlic butter sauce, crispy garlic and pan-seared shrimp.

PURGATORY CRAFT BEER & WHISKEY BAR ($22)

Purgatory opened in late fall 2021 yet already has the feel of a familiar place for a light meal or expert cocktail. Sit along the brick wall lined with high-top tables or at the live edge wooden bar that runs nearly the full depth of this long, narrow space.

We’re Here to Help.

The front end of the bar faces a wall with nearly 600 bottles of whiskey, rye and other spirits from across the globe including Canada, Ireland, Japan, Iceland and the U.S. Purgatory also has eight rotating craft beers and a modest wine selection. Try a flight of local Dry Fly spirits as you mull over Restaurant Week meal options, including whiskey-crusted ribs and pork belly tacos.

TERRAZA WATERFRONT CAFÉ ($33)

In summer 2021, Coeur d’Alene’s Terraza Waterfront Café introduced diners to a wide range of drinks and dishes from Latin America, which includes Mexico, Central America and South America. People raved about the restaurant’s complex and unique flavor combinations, ranging from molé sauces to seafood ceviche to margaritas featuring reposado tequila and house-made syrups. Sit at the bar or in the open dining room for a more social experience, along wrap-around windows for views of the Spokane River, or tuck into one of several seating niches separated by living walls of exotic plants for a more private meal. For Restaurant Week, look for an array of Latin American cuisine, from Honduran-style rice to Oaxacan tamales to an Argentinianinspired steak.

VICINO PIZZA ($22)

In January 2021, Vine & Olive’s owner opened a second restaurant in the Village at Riverstone named Vicino, meaning “nearby” in Italian. With its uncharacteristically large wine list and emphasis on seasonal, fresh ingredients, Vicino seems upscale, yet it’s very down-to-earth. Look for starters like house-made stuffed meatballs or pear and radicchio salad, and save room for dessert, including whiskey-infused gelato. “Vicino is looking forward to the opportunity to show how we keep things simple yet soulful just like our sister restaurant, but on a more casual scale,” says proprietor Naomi Boutz. “We love the energy and camaraderie within the industry that Restaurant Week brings and are looking forward to our first year participating.” 

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INLANDER RESTAURANT WEEK 2022 15

NORTH IDAHO

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

hen the Inlander’s first Restaurant Week launched in 2013, it just included Spokane-area spots, but plans were already underway to include North Idaho restaurants the following year. Over the nine years since, Panhandle participants have come and gone — it’s the nature of the industry — as well as grown and thrived. A look back reveals that many early adopters now form the core of the Idaho-based Inlander Restaurant Week experience, including several that have participated since the beginning. This year’s event is number five for SWEET LOU’S RESTAURANT & TAP HOUSE as well as REPUBLIC KITCHEN + TAPHOUSE, the latter of which is showcasing a recent remodel as it welcomes diners. It’s year six for ANTHONY’S AT COEUR D’ALENE, as well as the Coeur d’Alene Casino’s steakhouse, which first participated under a slightly different name. The restaurant underwent a rebrand in 2020 to become CHINOOK RESTAURANT CRAFTED BY CHEF ADAM HEGSTED to indicate the award-winning local chef’s culinary touches to the menu. Look for steaks during Restaurant Week at Chinook, of course, but also seafood including cured, wildcaught salmon and scallops fettuccine. Also located inside Coeur d’Alene Casino,

RED TAIL BAR & GRILL has participated in the event for seven years, showcasing its popular Tex-Mex-style pub food. This year, for those who can’t decide between a burger and tacos, Red Tail offers both with a taco-seasoned beef brisket patty topped with pepper jack cheese, guacamole, pico de gallo and tortilla strips. Two additional participants celebrating the seven-year mark include WHITE HOUSE GRILL and 315 CUISINE, an eclectic dining destination housed in a historic, 113-year-old house with a cozy fireplace and wraparound deck. 315 Cuisine recently changed its name from 315 Martinis & Tapas when longtime owners Kris and Bob McIlvenna retired after more than 35 years in the business. “The 315 loves to be a part of the community, and [Restaurant Week] presents a great opportunity to showcase new ideas to people who are passionate about food and drinks,” says 315 Cuisine manager and expert bartender Michael Irby. Restaurant Week menu options at 315 Cuisine include Korean-style salt-and-pepper shrimp tacos and a tender sous vide duck breast with crispy skin. Four of this year’s 22 participating Idaho restaurants have racked up an impressive eight years of Restaurant Week experience, including SATAY BISTRO, MACKENZIE RIVER PIZZA, and BARDENAY DISTILLERY and RESTAURANT. SEASONS OF COEUR D’ALENE is another eight-year veteran, returning year after year for many reasons, including reaching new diners, according to general manager Daniel Bentley. “We also love having

the opportunity to create new dishes with seasonal ingredients,” says Bentley, who is also excited about chef Jesse Waldman, who joined the Coeur d’Alene eatery in 2021. “Chef Jesse will be releasing a new menu for each season throughout the year, so we can be true to our name,” Bentley says. Find a cozy spot near the fireplace or in the festive bar area at Seasons, and check out their Restaurant Week menu options, which range from decadent French onion soup to a hearty seasonal mushroom risotto to a house-made cheesecake with local huckleberry compote. THAI BAMBOO, which also counts three Spokane locations, in Coeur d’Alene has participated every year since the get-go for numerous reasons, says manager Angela Puskash. Initially, participating in Restaurant Week boosted business in a typically slower time and brought in new diners, she says. “As we have grown and evolved we now get to showcase menu items that are not on the regular menu, making it exciting and fresh for our staff and customers,” Puskash says. New this year are classics from past menus and some of Thai Bamboo’s most popular dishes, according to executive chef Alex Santos-Cucalon. He’s excited to feature Thai chicken wings with a lime dipping sauce, as well as gluten-free coconut cheesecake for Restaurant Week. Additional dishes include a langoustine lobster red curry over jasmine rice and Thai Bamboo’s popular and refreshing green papaya and mango salad with a spicy lime dressing. See the full list of North Idaho-area restaurants participating in Restaurant Week 2022 below. 

Rocky Road from Seasons of Coeur d’Alene

NORTH IDAHO’S PARTICIPATING RESTAURANTS 315 Cuisine Anthony’s at Coeur d’Alene Bardenay Restaurant and Distillery Chinook Restaurant Crafted by Chef Adam Hegsted Collective Kitchen Public House Cosmic Cowboy Grill Cranberry Road Winery The Filling Station Post Falls Honey Eatery and Social Club

16 INLANDER RESTAURANT WEEK 2022

Izzy’s Comfort Kitchen MacKenzie River Pizza Radicci Italian Bistro Red Tail Bar & Grill Republic Kitchen + Taphouse Satay Bistro Seasons of Coeur d’Alene Sweet Lou’s Restaurant and Tap House Terraza Waterfront Café Thai Bamboo Vicino Pizza Vine and Olive White House Grill

TAKE IN A SHOW FOR YOUR FOURTH COURSE.

DISNEY PRINCESS: THE CONCERT Saturday, March 5 First Interstate Center for the Arts

2022 NCAA® DIVISION I WOMEN’S BASKETBALL CHAMPIONSHIP Friday and Sunday, March 25 & 27 Spokane Arena

TIM ALLEN Friday, April 1 First Interstate Center for the Arts

INLANDER RESTAURANT WEEK 2022 17

S B R A C , W O N O I D R A C R E T A L

OWNER OF CASPER FRY AND DURKIN’S LIQUOR BAR

eb Green first perfected her cooking skills by making new dishes for dinner parties with friends and trying to “one-up” herself. It wasn’t long before that interest snowballed into a catering business, followed by managing the cafe at the Northwest Museum of Arts and Culture, and finally opening her first restaurant, Madeleine’s Cafe, in 2007. She now co-owns two other local restaurants with her family, Casper Fry in Spokane’s South Perry District and Durkin’s Liquor Bar downtown, both participating in Inlander Restaurant Week this year.

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VIRTUAL OPTION ALSO AVAILABLE

RESTAURANT WEEK: What is your culinary philosophy? GREEN: My philosophy is to make and serve good food. I believe you don’t need to use dozens of ingredients to make a stellar dish. Good food is also about providing a good environment for diners, one of excellent hospitality. In the end, that’s just as important as the food being served. What kinds of places do you look for when you dine out — what excites you? Our whole family loves to cook and share meals together — we can even get a

bit competitive about it! — so, oftentimes we stay in and cook at home. However, when we do go out, we like to try to support other locally owned places. What are the biggest challenges you’ve faced while operating during the pandemic, and how did you overcome them? The biggest challenge has been the financial aspect. We’re doing well, but we’re still not seeing that same pre-pandemic volume of people coming out to our restaurants, with the exception of Madeleine’s. Many people are still afraid to go out, which I don’t blame them for at all. Another challenge has been being short staffed and having to close when we don’t have the people needed to operate. I currently have only about half the overall staff I used to have, split between the three restaurants. Throughout the pandemic we have tried our best to check in with staff, making sure they were getting the assistance they’re entitled to (unemployment, stimulus checks, etc.) and helped them however we could. The staff who have stuck it out, and our new hires, are all rock stars. They come in to work every day with a good attitude, and we cherish them.

NOW SERVING WINE & BEER

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Deb Green Looking into the future, how do you think the industry will permanently shift because of the pandemic? Everyone who can will take advantage of outdoor dining spaces, because guests are, and will continue to be, more interested in dining when they can do so outdoors in fresh air. I think the pandemic has also influenced some guests to be more compassionate toward restaurant staff. This industry is one of the toughest to be in, as well as being one of the hardest hit by COVID, and we haven’t recovered yet, but we’re looking out for one another as best we can. It’s a transient industry in general, with many people trying their hand at cooking or bartending while in school or working toward another career. But the pandemic forced many of those people to move on, and that’s been tough. However, going forward I think the industry will have more people in it who do this work because it’s what they truly enjoy and want to continue in.

Smoked pork ribs at Durkin’s Liquor Bar What are your thoughts on Inlander Restaurant Week, and what are you most looking forward to during this year’s event? The Restaurant Week we were part of this summer was really hard to pull off because we were so short staffed. It’s a similar situation for this one, but it’s good to have the event back at its usual run time. We’re looking forward to seeing what our chefs put out, as we often find that items tried on the Restaurant Week menu really shine and tend to become part of our regular menu. It should be fun! 

INLANDER RESTAURANT WEEK 2022 19

NOW OPEN: POKER ROOM Spokane Tribe Casino is excited to offer an all-new way to play — the Poker Room! Located next to Three Peaks Kitchen + Bar, the Poker Room is home to four live-action poker tables. Pull up a plush, comfortable seat and deal in!

Reannan Keene

CHEF AND OWNER OF IZZY’S COMFORT KITCHEN

F spokanetribecasino.com

#YouJustWinHere

20 INLANDER RESTAURANT WEEK 2022

or Reannan Keene, cooking has always been a peaceful experience, one that encourages both thoughtfulness and patience. Keene, who started in the industry as a server at age 17, never imagined she’d open her own place one day, and certainly not during such chaotic times. But when she found herself unexpectedly laid off at the start of the pandemic, Keene says she felt the time was right to bring back that sense of peace she finds in cooking, so she opened Izzy’s Comfort Kitchen in September 2020. The Coeur d’Alene restaurant, which serves a Southern-inspired menu with gluten-free options, is named for Keene’s daughter Isabella, who passed away in 2011.

RESTAURANT WEEK: Why did you choose to become a chef? KEENE: Ultimately, I love cooking, it’s just a part of me. Being able to take bare ingredients and make them into a dish that you serve to someone, and they’re able to find pleasure or joy in eating, fulfills part of my soul. Growing up, I learned sometimes you have to work with what you have, make something elegant from simple ingredients, and that’s become a cornerstone of my cooking. These past two years with supply or food shortages, and price increases, I’ve had to use that skill a lot, which can be frustrating but also exciting, like solving a puzzle. Another part of that puzzle has

been finding and perfecting gluten-free recipes for people like myself, who need to eat gluten-free. I’ve spent a lot of time bringing original or traditional flavors of a gluten dish to a gluten-free version, and being successful in that has been just wonderful. Who are your culinary heroes or biggest influences and why? I’ve always liked Alex Guarnaschelli, a celebrity chef I’ve followed for many years. She’s talented and competitive, but also just seems so humble. As a woman in this industry, there aren’t many other female chefs to look up to, and few that have her energy, so she’s one I really enjoy watching. What is your culinary philosophy? At the end of the day food is meant to sustain you, but you should also be able to enjoy it. At Izzy’s, I want customers to feel they can have something familiar or try something new, but whatever they choose, it’s going to add to their experience. The biggest thing for me is taking my time, being patient and just letting the food do its thing. What is special about the region’s culinary scene right now? There are a couple things I find enjoyable, but a big one is the unspoken camaraderie between restaurants. I feel there’s a great deal of eagerness for people to support and encourage each other in the industry, especially in the wake of the pandemic. We’re connecting and communicating more with people who are going through similar challenges, and there’s a level of understanding and compassion that’s been great to see.

Mama’s Pot Roast at Izzy’s Comfort Kitchen What is the most important thing you’ve learned since the start of the pandemic in relation to the hospitality industry? It is what it is. You can’t waste time and energy worrying about something you don’t have; instead you have to figure out how to work around it or without it. When we opened, there were some hurdles related to the pandemic and safety procedures, but these days it’s more about being able to pivot well. You just have to remember to just give yourself some grace and also extend that grace to your team members. What advice would you give to diners going out during Inlander Restaurant Week 2022? Definitely make a reservation, as that will guarantee you a space and helps us to plan ahead. Otherwise, I’d say just have fun and be excited, because we’re excited to have you here! 

INLANDER RESTAURANT WEEK 2022 21

WORKS FOR TIPS. UNFORTUNATELY, HER DAY CARE DOESN’T.

Ethan Stowell

Spokane restaurant and hospitality workers are in crisis. Caring for them strategically impacts the whole community. One in six lives below the poverty line. Most don’t have basic benefits. Many struggle with addiction and mental health issues.

OWNER OF TAVOLÀTA AND BOSCO

Many are single parents. Many are barely hanging on. That is where Big Table comes in. Our mission is to catch people before they fall, build intentional relationships, and offer direction and hope.

LEARN MORE ABOUT HOW YOU CAN HELP AT BIG-TABLE.COM.

WE SERVE H 22 INLANDER RESTAURANT WEEK 2022

OPE.

eattle-based chef Ethan Stowell describes the act of cooking as being “right on the edge between craft and art” and considers himself fortunate to have grown his hobby into a career. Stowell started working in the industry at a young age and opened his first restaurant in 2003. Today he serves as owner and CEO of the Ethan Stowell Restaurants group, which operates 18 different locations, the majority in Washington state. He says the company’s focus is on creating neighborhood restaurants that bring an approachable, “elevated casual” dining experience that encourages visitors to become regulars. Since last year, Stowell’s

company has added two Spokane locations: Tavolàta across from Riverfront Park’s Numerica Skate Ribbon and Bosco Pasta and Panini in the historic Wonder Building. RESTAURANT WEEK: How do you challenge yourself to stay creative in the kitchen? STOWELL: I’m not that old, but I am one of the older folks on the culinary team, so from my perspective, it’s become more about encouraging others. A lot of the creative stuff comes from some of our younger guys, and I enjoy seeing them grow, and working to ensure they have the tools and freedom to make those choices and be suc-

N O T T O B E M I S S E D AT T H E F O X !

CARMINA BURANA Don’t miss this unforgettable concert as the Spokane Symphony Orchestra, a full choir and powerful soloists take you on a spectacular journey.

SATURDAY

MAR 19

Tavolàta’s rigatoni cessful. We stay up on current trends, but we don’t get too crazy chasing them. Mostly we follow the seasons, and stay on the lighter side of things, allowing guests to really taste the ingredients in a dish and leave satisfied but not overly full.

8pm

Who are your culinary heroes or biggest influences and why? I’ve had a few mentors over the years, but mostly I’m self-trained. I’ve always been an avid reader and traveler, and I do think I’ve gained a lot of insight from travel particularly, visiting new places and seeing how different people engage with food. I also really admire a lot of the people I work with, many of whom are creative chefs, who are diligent about running good operations and helping others to do their jobs well. Some of my heroes in the industry are those people who’ve helped teach me to engage more and become a better manager or boss. What are your thoughts on Inlander Restaurant Week, and what are you most looking forward to during this year’s event? What I love about events like Restaurant Week is the interaction and involvement with the community. It’s like a giant happy hour, where people get to try new things and just celebrate restaurants. It’s always exciting to bring new faces in and expose people to our dishes, because if they like it, you just know they’ll be back a second or third time. Looking into the future, how do you think the industry will permanently shift because of the pandemic? I think the business model will shift, with more being done virtually and extended outdoor dining. In the past I think businesses have struggled with only doing what they can within their four walls, so doing more outside those walls is a healthy change. As far as culture goes, the restaurant industry is becoming more professional, with workers being paid a bit better and people in general moving toward a better work-to-home life balance. All these little shifts will be meaningful for industry going forward. What advice would you give to diners going out during Inlander Restaurant Week 2022? In general, I’d remind people that staffing is still an issue in many places, so be patient and understanding with staff. Otherwise, the main thing is to just go out and have fun! Try new things, and support your neighborhood and local restaurants who need your business right now. 

FOX PRESENTS

UNTAMED

with Filipe DeAndrade

Photo Credit: Mike Rollins

WED, MARCH 9, 7PM

FOX PRESENTS

IMPROBABLE ASCENT with Paraclimber Maureen “Mo” Beck

WED, MAY 18, 7PM Photo Credit: Kris Ugarizza

North American presenting sponsor:

Presented regionally in partnership with:

509 624 1200 • SPOKANESYMPHONY.ORG • FOXTHEATERSPOKANE.ORG INLANDER RESTAURANT WEEK 2022 23

EVENTS

MUST-DO ACTIVITIES FOR ANY VISITOR SPOKANE CHIEFS VS. SEATTLE THUNDERBIRDS

Locally-owned businesses are good for our economy

The Kraken may be the buzziest hockey squad in the PNW of late, but let’s not forget that Spokane has had its very own team for 40 years. The Chiefs take the home ice at the Spokane Arena against cross-state rivals the Seattle Thunderbirds for a late regular season game. Fri, Feb. 25 at 7:05 pm. $11$37. Spokane Arena, 702 W. Mallon Ave. spokanechiefs.com (509-279-7000)

They create more local jobs

I SAW YOU!

REASONS WHY

Local beer, wine and spirits add character to our community They use fresh, quality ingredients and ... Local tastes delicious.

The always-hilarious improv team at the Blue Door Theatre is back with this weekly show paying homage to one of the most popular sections of the Inlander, the Cheers, Jeers and I Saw You reader-submitted section. Audience members for this family-friendly show are asked to bring some favorite clippings for the BDT Players to spin off of on the spot. Fri, Feb. 25 at 7:30 pm. $8. Blue Door Theatre, 815 W. Garland Ave. bluedoortheatre.com (509-747-7045)

JAY MOHR AT SPOKANE COMEDY CLUB Jay Mohr made his first national splash with a brilliant Christopher Walken impression when he was a Saturday Night Live cast member, but his talents have stretched to television, film, even sports talk

Champions of Magic dazzle on Feb. 27.

FOUR NORTHWEST

TASTING ROOMS

WITH REGIONALLY INSPIRED

BISTRO MENUS

TO ENHANCE YOUR

WINE TASTING EXPERIENCE

VOTED SPOKANE’S BEST WINE TASTING ROOM THREE YEARS IN A ROW! 24 INLANDER RESTAURANT WEEK 2022

GOLDENDALE

SPOKANE

VANCOUVER WOODINVILLE MARYHILLWINERY.COM @MARYHILLWINERY

radio. Through his myriad career moves, he’s always hit the standup comedy stage to deliver shows full of impressions and observational humor, and he prides himself on making every show different from the last. Fri, Feb. 25 and Sat, Feb. 26 at 7:30 and 10:30 pm. $25-$40. Spokane Comedy Club, 315 W. Sprague Ave. spokanecomedyclub.com (509-318-9998)

CHAMPIONS OF MAGIC

The five world-class illusionists in this traveling performance troupe are sure to elicit plenty of gasps and looks of unreserved surprise from audience members as they pull off mind-bending illusions, mind-reading tricks and more. It’s the ideal entertainment pre- or post-dinner. Sun, Feb. 27 at 7:30 pm. $39-$59. Northern Quest Resort & Casino, 100 N. Hayford Rd., Airway Heights. northernquest.com (855-871-6772)

FIRST FRIDAY

New sights and sounds abound during Spokane’s monthly arts showcase, with galleries and businesses around town opening their doors for evening receptions with each month’s featured guest artists. Stroll through your favorite venues before or after dinner for a posh night on the town. Fri, March 4, most receptions from 5-8 pm. Free. Locations vary; event map at firstfridayspokane.org

BABY SHARK LIVE! SPLASH TOUR

Folks either love or hate this everywhere earworm, though which side you fall probably depends on age. Those with youngsters looking for a family-friendly

outing during Restaurant Week can treat their littles to dinner and this lively show, and still be home for bedtime. Fri, March 4 at 6 pm. $27-$67. First Interstate Center for the Arts, 334 W. Spokane Falls Blvd. firstinterstatecenter.org (509-279-7000)

DISNEY PRINCESS THE CONCERT

If Baby Shark’s not your jam, maybe some classic Disney princess tunes are? This live concert features four actors/vocalists who’ve portrayed faves Belle, Tiana, Cinderella and Jasmine on Broadway, the Disney Channel and elsewhere. They’ll be performing some of these characters’ iconic tunes during a two-hour experience that’s recommended for ages 6 and up. Special VIP ticket packages, including meetand-greets, are also available. Sat, March 5 at 6:30 pm. $40-$230. First Interstate Center for the Arts, 334 W. Spokane Falls Blvd. firstinterstatecenter.org (509-279-7000)

SPOKANE SYMPHONY MASTERWORKS 6: THE GENESIS OF THE SSO

Take a trip back in time as the Lilac City’s symphony celebrates its 75th anniversary with a show dedicated to music performed during the orchestra’s early days. That includes Christoph Willibald Gluck’s “Overture from Iphigenie in Aulis,” the first piece ever performed by the Spokane Symphony. That’s just the start of a musical night of sounds special to the Pacific Northwest. Sat, March 5 at 8 pm. $19-$62. Martin Woldson Theater at the Fox, 1001 W. Sprague Ave. spokanesymphony.org (509-624-1200) 

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INLANDER RESTAURANT WEEK 2022 25

RESTAURANTDIRECTORY FEBRUARY 24MARCH 5, 2022

RESTAURANT WEEK

3 COURSES $ 22, $33, $44

Presented By

Area DIRECTORY Airway Heights d’Bali Asian Bistro Longhorn Barbecue The Lounge at Masselow’s at Northern Quest Resort & Casino Three Peaks Kitchen + Bar at Spokane Tribe Casino Coeur d’Alene 315 Cuisine Anthony’s at Coeur d’Alene, Riverstone Bardenay Collective Kitchen Cosmic Cowboy Grill Cranberry Road Winery & Family Restaurant Honey Eatery and Social Club izzy’s Comfort Kitchen MacKenzie River Pizza, Grill & Pub Satay Bistro Seasons of Coeur d’Alene Sweet Lou’s Restaurant and Tap House Terraza Waterfront Cafe Thai Bamboo Restaurants Vicino Pizza Vine & Olive Eatery and Wine Bar Downtown Spokane Anthony’s at Spokane Falls Baba Backyard Public House BARK, A Rescue Pub Bosco Centennial Restaurant Clinkerdagger Cochinito Taqueria Cosmic Cowboy Grill Dry Fly Distilling Durkin’s Liquor Bar Feast World Kitchen Gander and Ryegrass Gilded Unicorn

price page $33 34 $22 41 $33

$33

$44 $33 $33 $33 $22

28 28 29 33 33

$44 $22 $33 $22 $44 $44 $22 $33 $33 $22 $44

33 37 38 42 48 49 50 52 52 53 54

$33 $33 $22 $22 $22 $33 $44 $22 $22 $33 $33 $33 $44 $33

28 29 29 29 30 31 32 32 33 34 35 35 36 36

Downtown Spokane cont. Globe Bar & Kitchen Heritage Bar & Kitchen Hunt Iron Goat Brewing Italian Kitchen LeftBank Wine Bar The Melting Pot Nudo Ramen House O’Doherty’s Irish Grille Osprey Restaurant & Bar Palm Court Grill Post Street Ale House Purgatory Ruins Safari Fresh Grill and Bar Scratch Restaurant/Rain Lounge Shawn O’Donnell’s American Grill and Irish Pub Steam Plant Restaurant & Brew Pub Table 13 Restaurant Tavolàta Twigs Bistro and Martini Bar Vieux Carre NOLA Kitchen Wiley’s Downtown Bistro

price page $33 36 $22 37 $44 38 $33 38 $44 38 $33 40 $44 43 $33 44 $33 43 $33 44 $44 44 $33 45 $33 45 $44 47 $44 48 $44 48 $22 $33 $44 $33 $33 $33 $44

49 50 51 51 53 54 54

Hayden Radicci Italian Bistro

$33

Liberty Lake Pentagon Bistro & Martini Bar True Legends Grill

$33 $22

45 53

North Spokane 1898 Public House Cascadia Public House Das Stein Haus Downriver Grill The Flying Goat Kismet Little Noodle Mac Daddy’s Mamma Mia’s Restaurant

$44 $22 $33 $33 $22 $33 $22 $22 $22

28 30 34 34 35 40 40 41 42

North Spokane cont. Mossuto’s Italian Mustard Seed at Northtown Mall Nudo Ramen House Prohibition Gastropub Thai Bamboo Restaurants Twigs Bistro and Martini Bar

$33 $33 $33 $33 $33

43 44 45 52 53

Post Falls The Filling Station Post Falls Republic Kitchen and Taphouse White House Grill

$33 $22 $33

35 46 54

South Spokane Casper Fry Chaps Latah Bistro MacKenzie River Pizza, Grill & Pub Remedy Kitchen & Tavern Republic Pi Rüt Bar & Kitchen South Hill Grill South Perry Lantern Thai Bamboo Restaurants Twigs Bistro and Martini Bar

$33 $44 $44 $22 $33 $22 $33 $33 $33 $33 $33

31 32 40 42 46 47 48 50 50 52 53

Spokane Valley Ambrosia Bistro and Wine Bar $44 Black Pearl Casino $22 Haymaker Kitchen & Tavern $22 Longhorn Barbecue $22 MAX at Mirabeau $44 SmokeRidgeBBQ $22 Thai Bamboo Restaurants $33 Twigs Bistro and Martini Bar $33

28 30 36 41 42 49 52 53

Worley Chinook crafted by Chef Adam Hegsted at The Coeur d’Alene Casino $44 Red Tail Bar & Grill at The Coeur d’Alene Casino $22

Look for these food options on the menus GF - Gluten-Free GFA - Gluten-Free Available V - Vegetarian V+ - Vegan or Vegan Available 26 INLANDER RESTAURANT WEEK 2022

price page $44 43

32 46

CUISINE DIRECTORY American Backyard Public House Centennial Restaurant Chaps Clinkerdagger Cosmic Cowboy Grill Downriver Grill Dry Fly Distilling Durkin’s Liquor Bar Gilded Unicorn Haymaker Kitchen & Tavern Honey Eatery and Social Club Hunt izzy’s Comfort Kitchen Mac Daddy’s MacKenzie River Pizza, Grill & Pub Osprey Restaurant & Bar Pentagon Bistro & Martini Bar Purgatory Red Tail Bar & Grill at The Coeur d’Alene Casino Safari Fresh Grill and Bar Satay Bistro South Hill Grill Sweet Lou’s Restaurant and Tap House Table 13 Restaurant Three Peaks Kitchen + Bar at Spokane Tribe Casino True Legends Grill Twigs Bistro and Martini Bar Downtown, North, South, Valley Asian d’Bali Asian Bistro Little Noodle Mustard Seed at Northtown Mall Nudo Ramen House Downtown, North Barbecue Longhorn Barbecue Airway Heights, Spokane Valley SmokeRidgeBBQ Bistro Ambrosia Bistro and Wine Bar Collective Kitchen Latah Bistro The Lounge at Masselow’s at Northern Quest Resort & Casino Scratch Restaurant/Rain Lounge Seasons of Coeur d’Alene South Perry Lantern Wiley’s Downtown Bistro

price page $22 29 $33 31 $44 32 $44 32 $22 33 $33 34 $33 34 $33 35 $33 36 $22 36 $22 37 $44 38 $33 38 $22 41 $22 42 $33 44 $33 45 $33 45

Gastropub Bardenay BARK, A Rescue Pub Black Pearl Casino Cascadia Public House The Filling Station Post Falls Globe Bar & Kitchen Heritage Bar & Kitchen Iron Goat Brewing Post Street Ale House Prohibition Gastropub Remedy Kitchen & Tavern Republic Kitchen and Taphouse Rüt Bar & Kitchen German Das Stein Haus

price page $33 29 $22 29 $22 30 $22 30 $33 35 $33 36 $22 37 $33 38 $33 45 $33 45 $33 46 $22 46 $33 48 $33

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

$33

$22

Italian Bosco Gander and Ryegrass Italian Kitchen Mamma Mia’s Restaurant Mossuto’s Italian Radicci Italian Bistro Tavolàta

$22 $44 $44 $22 $44 $33 $33

30 36 38 42 43 46 51

Latin Kismet Terraza Waterfront Cafe

$33 $33

40 52

$33 $33

29 54

$22 $44 $44 $33 $22 $44

46 48 48 50 50 51

$33 $22

52 53

$33

$33 $22

34 40

$33

Mediterranean Baba White House Grill

$33

Mexican Cochinito Taqueria

$22

$22 $22

41 49

Northwest 1898 Public House Palm Court Grill Steam Plant Restaurant & Brew Pub

$44 $44 $33

28 44 50

$44 $33 $44

28 33 40

Pizza The Flying Goat Republic Pi Vicino Pizza

$22 $22 $22

35 47 53

$33 $44 $44 $33 $44

41 48 49 50 54

Seafood Anthony’s Spokane Falls, Coeur d’Alene Cranberry Road Winery & Family Restaurant

$33

$44

Southern Casper Fry Vieux Carre NOLA Kitchen

$33 $33

31 54

Steakhouse Chinook crafted by Chef Adam Hegsted at The Coeur d’Alene Casino $44

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

Eclectic 315 Cuisine Feast World Kitchen LeftBank Wine Bar MAX at Mirabeau Ruins

$44 $33 $33 $44 $44

28 35 40 42 47

European The Melting Pot Vine & Olive Eatery and Wine Bar

$44 $44

43 54

$33

INLANDER RESTAURANT WEEK 2022 27

1898 PUBLIC HOUSE

315 CUISINE

Artfully prepared upscale dining with a modern twist. NORTH SPOKANE

A LOCAL FAVORITE FOR OVER 20 YEARS

NORTHWEST

FIRST COURSE Crispy Rock Prawns Battered prawns tossed in garlic chile sauce atop apple and cabbage slaw

Ahi Tuna Nachos Ahi tuna, Wonton chips, diced avocado, soy glaze, wasabi aioli, togarashi spice, wasabi foam Kale & Brussels Sprouts Salad Chopped kale, shredded Brussels sprouts, grated white cheddar, candied pine nuts, crispy pancetta, lemon-shallot vinaigrette GF SECOND COURSE Bacon Wrapped Top Sirloin Baseball cap prime top sirloin, Boursin duchess potato, roasted carrot puree, asparagus, port wine syrup GF

NORTH

SOUTH REGAL

DOWNTOWN

VALLEY

AT T H E

OPEN DAILY: 11AM-CLOSE CHECK OUT OUR IRW LISTING FOR A TASTE L A N T E R N S P O K A N E .C O M 1004 SOUTH PERRY ST @SOUTHPERRYLANTERN

28 INLANDER RESTAURANT WEEK 2022

FIRST COURSE Asian Kale Salad Kale, shallot, sweet-hot mustard vinaigrette, Asian pear salsa, five-spice cashews, chile whipped goat cheese V

Castro’s Gastro Roll Citrus pork, crispy prosciutto, pickled serrano, Gruyere, apple relish, stone ground mustard aioli Korean Shrimp Tacos Crispy salt-and-pepper shrimp, Korean herb pepper sauce, Asian slaw, pickled daikon-carrot SECOND COURSE Crispy Skin Duck Breast Sous vide duck breast, pan fried polenta, port wine gastrique, brown butter-sage haricot vert

Butternut Squash Ravioli Browned sage butter, roasted butternut squash, wilted spinach, peppered bacon, roasted pine nuts, garlic toast THIRD COURSE Lemon Bar Housemade lemon bar, lemon curd, whipped cream, candied lemon zest

Cast Iron Roasted Rib Eye Pommes frites, maitre d’hotel butter THIRD COURSE Burnt Chocolate Creme Brûlée Almond-honey whipped cream, vanilla tuile

DRINK LOCAL No-Li Born & Raised A big, bold shout-out to Spokane, this copper-colored ale is No-Li’s most complex offering $7.50

Lime-Pistachio Gelato Chocolate dipped pomegranate short bread, pistachio dust Brown Butter Bread Pudding Black cherry ice cream, bourbon caramel sauce

DRINK LOCAL Winter Warrior Warrior Bourbon, Aperol, blood orange, cinnamon syrup, housemade #17 bitters $12

RESERVATIONS RECOMMENDED

2010 W. Waikiki Rd. (509) 481-4514 Menu served Monday-Sunday, 2 pm-until closing

315 E. Wallace Ave. (208) 667-9660 Menu served Tuesday-Sunday, 4 pm-8:30 pm

AMBROSIA BISTRO AND WINE BAR

ANTHONY’S

New American food and wine pairings served in a warm, modern atmosphere

SPOKANE VALLEY MALL

SOUTH

WANDERMERE RIVER PARK SQUARE

ECLECTIC

Shrimp Stuffed Scallop Napoleon Parmesan cracker, roasted shallot vinaigrette, bacon jam mashers, blood orange whip, crispy cauliflower

Bomboloni Fried Italian doughnut, filled with vanilla custard, served with drunken chocolate ganache

twigsbistro.com

COEUR D’ALENE

Chicken Piccata Lightly dusted chicken breast, baby red potatoes, roasted asparagus, creamy caper lemon sauce

Chocolate Decadence Flourless chocolate cake, raspberry coulis, chocolate mousse, espresso ice cream GF

FOUR SPOKANE AREA LOCATIONS

Small plates. Big flavor. Eclectic cuisine.

SPOKANE VALLEY

BISTRO

FIRST COURSE Goat Cheese Cheesecake A savory goat cheese cheesecake in a sesame and puff pastry crust topped with fennel jam V Spinach and Delicata Salad Baby spinach, arugula, apples, fennel, delicata squash and candied pecans in a white balsamic vinaigrette, with house-made ricotta and smoked maple syrup GF V Baked Feta Feta cheese baked with Kalamata and green olives, sun-dried tomatoes, topped with olive oil and fines herbes and served with house-made focaccia bread GFA V SECOND COURSE Braised Lamb Shank Lamb shanks slow braised in carrots, onions, red wine and Mediterranean spices with mashed Yukon Gold potatoes and micro mint GF Lemon and Basil Rockfish Sautéed Pacific rockfish fillet topped with house-made lemon and basil pesto, served with basmati rice and seasonal vegetables GF Cajun Shrimp Cakes Crispy, pan-seared, Cajun-style shrimp cakes topped with classic spicy remoulade and served over Parmesan polenta THIRD COURSE Chocolate Pate Creamy Chambord-flavored chocolate pate with raspberry reduction GF Ambrosia Bread Pudding Our classic deep-fried bread pudding, rolled in cinnamon sugar, with caramel sauce and house-churned Bourbon ice cream Cranberry Curd Crepe Tender crepe stuffed with cranberrylemon curd and house-made ricotta, with shaved chocolate and crushed ladyfingers

DRINK LOCAL Ambrosia Bistro Red Full-bodied red blend of Cabernet Franc, Merlot, Malbec and Cabernet Sauvignon with dark fruit, cigar box and baking spices $9.50

RESERVATIONS RECOMMENDED

9211 E. Montgomery Ave. (509) 928-3222 Menu served Monday-Saturday, 4 pm-Until closing

Specializing in fresh Northwest seafood from our own seafood company SEAFOOD

FIRST COURSE Oysters on the Half Shell Two oysters on the half-shell served with cocktail sauce GF

Anthony’s Award-Winning Clam Chowder A cup of our homemade New England clam chowder Anthony’s Caesar or Northwest Seasonal Salad Ask your server for today’s offering SECOND COURSE Northwest Seafood Risotto Seared steelhead, Oregon coast bay shrimp, Puget Sound mussels and Northwest clams in a creamy lemon risotto GF Snake River Farms Wagyu Top Sirloin Snake River Farms American Wagyu top sirloin cooked to your liking and served with champ potatoes and seasonal vegetables GF Crispy Oysters Tonkotsu Crispy oysters drizzled with tonkotsu sauce served over slaw with pickled ginger red pepper, chives and toasted sesame seeds. Served with almond basmati rice pilaf THIRD COURSE Anthony’s Burnt Cream Our traditional silky vanilla cream with a caramelized sugar crust topping GF Mini Cherry Buckle Sweet and tart Montmorency cherries layered under a warm, delicate almond crust topping with vanilla ice cream Chocolate Chip Cherry Ice Cream Made by Olympic Mountain Ice Cream GF

DRINK LOCAL No-Li Brewhouse IPA Made by Spokane’s family-owned, fully independent brewery $7 RESERVATIONS RECOMMENDED

Downtown Spokane 510 N. Lincoln St. (509) 328-9009 Menu served Monday-Sunday, 3 pm-close Coeur d’Alene 1926 W. Riverstone Dr. (208) 664-4665 Menu served Monday-Sunday, 3 pm-close

BABA

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

MEDITERRANEAN

BACKYARD PUBLIC HOUSE Spokane’s five-star dive bar! DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Hummus and Tahini Velvety smooth garbanzo beans, lemon, garlic and olive oil. Served with a fresh pita V

FIRST COURSE Courthouse Pretzels Handmade, salted soft pretzels served with cheese sauce and beer mustard

Deviled Eggs Stuffed with tahini egg yolk with pomegranate molasses, dukkah seeds & pita chile-crunch GF

Chips & Salsa Tri-colored corn tortilla chips with our delicious house-made salsa

African Peanut Stew Slow cooked sweet potatoes, ginger, peppers, tomato and greens in a spiced stew GF V SECOND COURSE Kofta Skewers Spiced lamb-beef skewers grilled and baked in the hearth, served with tzatziki, pomegranate molasses, couscous and feta

Beef Stew Chef Joe’s hearty housemade beef stew SECOND COURSE The Backyard Flame-grilled burger topped with American cheese, lettuce, tomato, caramelized onions and mayo on a toasted brioche bun

Oyster Mushroom Souvlaki Marinated oyster mushrooms cooked over charcoal with lemon and oregano, and served with fried potatoes, smoked yogurt sauce, pickled onion, cucumbers and red onion V Shakshuka Slow-cooked peppers and tomatoes with baked eggs, chermoula sauce and herbs – Add lamb sausage or kofta $6 THIRD COURSE Labneh Fritters Yogurt cheese fritters with honey and sea salt V Honey Walnut Baklava With cinnamon ice cream V Cardamon-Pecan Coffee Cake With caramel and spiced custard sauce V

Pulled Pork Burrito Pulled pork, cheddar, barbecue sauce, fries and coleslaw, served with a side of fries Gochujang Wings House-made sweet and spicy Korean sauce, carrots and celery. Served with a side of ranch THIRD COURSE Raspberry Chimis Two chimis drizzled with raspberry sauce Amaretto Sundae Vanilla bean ice cream, amaretto and dark chocolate Peanut Butter No-Bake Cheesecake House-made peanut butter no-bake cheesecake

Chefs from around the world making authentic meals

1321 W 3rd Ave, Spokane feastworldkitchen.org

Join Us for Restaurant Week!

DRINK LOCAL Old Fashioned Dry Fly Triticale Whiskey, simple syrup, bitters, orange slice and Bordeaux cherry $11.50

DRINK LOCAL Fig Blossom Warrior Vodka, Fig Simple, Lemon, and Rose $12

RESERVATIONS RECOMMENDED

1242 W. Summit Pkwy. (509) 443-4410 Menu served Monday-Sunday, 3 pm-Until closing

1811 W. Broadway Ave. (509) 822-7338 Menu served Monday-Sunday, 3 pm-8 pm

BARDENAY

BARK, A RESCUE PUB

Bardenay specializes in handcrafted cocktails & Northwest cuisine COEUR D’ALENE

GASTROPUB

FIRST COURSE Maitake Cabbage Salad Roasted maitake mushrooms, kale, bean sprouts, almonds, bell peppers, carrots and cabbage with sweet chili soy vinaigrette V+ -Add charbroiled chicken or tofu $4 Sashimi Nachos Diced ahi tuna, pickled ginger, edamame, cucumbers, green onion, radishes, eel sauce and sriracha aioli on fried wontons with sesame seeds Thai Chicken Flatbread Marinated and charbroiled curry chicken, hoisin peanut sauce, carrots, green onions, mozzarella and sriracha on toasted flatbread SECOND COURSE Spicy Chicken Bao Breaded chicken breast, chili sauce and wasabi slaw on steamed bao buns with egg fried rice

Coconut Curry Clams Steamed Manila clams, shallots, leeks and carrots in a coconut red curry sauce over jasmine rice with toasted coconut GF Finger Steak Poutine Au jus marinated, hand-breaded steak strips, bacon bits, chives and cheese curds over beer-battered sidewinder fries topped with pale ale gravy, fried egg and steakhouse sauce THIRD COURSE Creme Brûlée Cake Chocolate genoise, creme brûlée and chocolate Bavarian cream with ganache, pear-caramel sauce and mango salsa Vanilla Bean Cheesecake Vanilla bean cheesecake with a wafer cookie crust, topped with vanilla bean cream Bardenay Lemon Creamsicle Bardenay Lemon Vodka, house sour and house cream shaken and served up with a graham cracker rim and lemon twist DRINK LOCAL Wobbly Pineapple Bardenay lemon vodka, Malibu pineapple rum, house sour mix, and pineapple juice with Bardenay cherry liqueur float $8

RESERVATIONS RECOMMENDED

1710 W. Riverstone Dr. Menu served Monday-Sunday, 5 pm-close

(208) 765-1540

Dine, Drink, Adopt. Great food, fun environment & adoptable animals DOWNTOWN SPOKANE

GASTROPUB

FIRST COURSE Deviled Eggs Spicy deviled eggs, topped with fried chicken and spicy maple syrup (vegetarian available)

Cream of Mushroom Soup Cup of cream of mushroom soup topped with fried pickled mushrooms GFA V Pulled Pork Sliders Pulled pork on a brioche slider bun with honey ancho slaw, cheddar and pickles SECOND COURSE Frita Burger Cuban spiced pork/beef patty, shoestring fries, spiced ketchup, sautéed onion with your choice of herb fries or side salad GFA Pork Belly Sandwich Braised pork belly, citrus slaw and pickled vegetables with your choice of herb fries or side salad GFA

Ricotta Stuffed Pasta Shells Ricotta stuffed pasta shells, topped with spinach, squash, marinara, basil, Parmesan V THIRD COURSE Mini Apple Pies Wonton wrappers stuffed with ginger apple filling, topped with salted caramel and vanilla ice cream V Brownie Sundae Gluten-free brownie, vanilla ice cream, caramel, chocolate sauce, whipped cream, cherries, toasted nuts GF V Root Beer or Stout Float Root beer or stout beer with vanilla ice cream V

8049 N Wayne Dr, Hayden, ID (208) 635-5821 • radiccibistro.com OPEN Tue-Thu 11am - 9pm / Fri 11am - 10pm / Sat 1pm - 10pm

Join us for Inlander Restaurant Week!

Mama Jeannie can’t wait to serve you her 3 course meal – Tifﬁn style

DRINK LOCAL Peanut Butter Pup Warrior Peanut Butter Cream, Warrior Vanilla Vodka, chocolate liqueur, half and half, peanut butter and chocolate rim $11

RESERVATIONS RECOMMENDED

905 N. Washington St. Menu served Monday-Sunday, 4 pm-9 pm

(509) 418-2551

12924 W Sunset Hwy Ste 6, Airway Heights, WA (509) 230-8629 • dbaliasianbistro.com

INLANDER RESTAURANT WEEK 2022 29

BLACK PEARL CASINO Excellent food, gracious service, fun table games SPOKANE VALLEY

GASTROPUB

BOSCO

Fresh-made pasta, panini and salads in the historic Wonder Building DOWNTOWN SPOKANE

ITALIAN

FIRST COURSE Thai Prawn Tacos Flash fried coconut prawns, sweet chile slaw, Thai peanut sauce, chopped fresh cilantro in sesame toasted tortillas Extra prawns $6; substitute chicken $2

FIRST COURSE Caesar Salad romaine, kale, focaccia croutons, caesar dressing, parmesan, lemon – add grilled chicken for $5

Grilled Caesar Salad Grilled head of romaine, Parmesan cheese, diced tomatoes, bacon bits, croutons and charred lemon drizzled with Caesar dressing GFA V Add chicken or grilled prawns $6

Butternut Squash Bisque butternut squash, onion, garlic, olive oil V

Soft Pretzel Large soft pretzel baked in garlic butter and salt. Served with smoked cheddar fondue and stone-ground mustard sauce V SECOND COURSE Royal Flush Burger 1/3 pound Wagyu patty, sautéed onions, mushrooms, jalapeños, pepper jack cheese, bacon jam, casino sauce, lettuce and tomato on a grilled Kaiser bun Add a side $3; extra patty $5 Caprese Pasta Fettuccine simmered in a smoked tomato sauce. Topped with shredded Parmesan cheese and skewers of tomato, fresh mozzarella and sweet basil GFA V Add grilled chicken $6; add extra caprese skewers $6 Fish and Chips Two flash fried, beer battered, Alaskan cod fillets. Served with house fries, lemon wedge and chile-spiked tartar sauce upon request Add an extra cod fillet $2; substitute side for $3 THIRD COURSE Ice Cream Potato Formed vanilla ice cream dusted in cocoa powder and nestled in hot fudge. Topped with whipped cream and candied pecans GF V

Bosco Chop romaine, salami, provolone, peppers, olives, tomatoes, chickpeas, oregano dressing

SECOND COURSE The King rigatoni, italian sausage, tomato, marjoram, parmesan GFA Panino Classico prosciutto di parma, pickled peppers, buffalo mozzarella, basil Pasta Primavera casarecce, broccoli, asparagus, garlic, parmesan V GFA – add grilled chicken for $5 THIRD COURSE Cannoli ricotta, cocoa powder V Gelato seasonal V Sorbetto seasonal V V+

DRINK LOCAL Brick West hazy ipa, hoppy, juicy with aromas of tropical fruit $6

Rustic Apple Tart Granny Smith apples baked with cinnamon and brown sugar in a rustic tart shell. Topped with caramel and whipped cream V Add a scoop of ice cream $2 Chocolate Lava Cake Chocolate baby bundt cake filled with chocolate ganache. Finished with chocolate sauce and whipped cream V Add a scoop of ice cream $2

DRINK LOCAL Black Pearl Lemonade Warrior Huckleberry Vodka, berry puree and lemonade served over ice. Garnished with lemon and fresh berries $7

835 N. Post St. (509) 606-8900 Menu served Monday-Sunday, 11 am-9 pm

CASCADIA PUBLIC HOUSE Locally owned and family friendly gastropub NORTH SPOKANE RESERVATIONS RECOMMENDED

2104 N. Pines Rd. (509) 290-5484 Menu served Monday-Sunday, 11 am-9 pm

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

rry S nday-Sun S. Pe 1004 served Mo Menu

30 INLANDER RESTAURANT WEEK 2022

Hours Available Hours listed are the times the threecourse Inlander Restaurant Week menu is served (some menus are available at dinner and lunch!)

GASTROPUB

FIRST COURSE House Pretzel House-made daily and served with beer cheese and stone ground mustard. V Sub vegan cashew queso V+ Minestrone Soup A hearty, classic minestrone soup served with baguette V V+ Strawberry Beet Salad Organic baby spinach, fresh beets, candied walnuts, strawberry and red onion with a strawberry vinaigrette GF V V+ SECOND COURSE Shrimp Alfredo A creamy and rich house-made Alfredo sauce, served with fettuccini noodles and jumbo shrimp, topped with parmesan, parsley and garlic bread Add blackened shrimp $1 Eggplant Parmesan Sandwich Breaded and lightly fried eggplant, mozzarella, basil, house marinara and parmesan cheese, served on a hoagie with your choice of salad or fries. GFA V -Sub vegan mozzarella vegan parmesan V+ Meatball Sub Sandwich Seasoned handmade meatballs, in a delicious house marinara, provolone, served on a toasted hoagie and topped with melted mozzarella cheese. Comes with your choice of salad or fries THIRD COURSE Blackberry Peach Cobbler Fresh blackberries, peaches, cinnamon and graham crumble, served with ice cream. GFA V Sub vegan ice cream V+ Banana Pudding A creamy banana pudding layered with fresh banana, vanilla wafers and whipped cream GFA V KÄMÄ Coffee Martini Warrior Vanilla Vodka, KÄMÄ Hard Coffee, Disarono, chocolate syrup and cream GF V Sub vegan cream V+

DRINK LOCAL Brick West Pint Rotating Brick West microbrew $5

6314 N. Ash St. (509) 321-7051 Menu served Monday-Sunday, 5 pm-10 pm

RESERVATIONS RECOMMENDED

CASPER FRY Rustic-chic eatery with a modern menu of Southern-inspired comfort food SOUTH SPOKANE

SOUTHERN

FIRST COURSE Country Pâté Ground pork pâté with herbs and spices, jalapeño jam, Casper Dust fried saltines

Fried Pickles Lightly battered, crisp fried house pickles, Mississippi Comeback Sauce for dipping V Kale Salad Chiffonade Kale, barley, pomegranate arils, red onion, toasted pecans, aromatic vadouvan curry dressing V SECOND COURSE Josper Grilled Duck Duck breast charcoal grilled in a hot Josper oven, pickled grapes, molasses jus, cornbread dressing, chervil Hoppin’ John Traditional Southern bowl of black-eyed peas, white rice, trinity, creole seasoning, house-made Andouille sausage link, tempura fried herbs GF Eggplant Dumplings Tender eggplant dumplings, vegetarian velouté sauce, charred pearl onion, fire-roasted poblano, green garnish V THIRD COURSE Buttermilk Chess Pie Buttery egg custard of vanilla, tangy buttermilk, cornmeal and sugar. Whipped cream, bourbon anglaise V Sarsaparilla Sheet Cake Soda-infused, scratch-made, moist sliced sheet cake, crushed walnut, carbonated sugar, whipped cream V

CENTENNIAL RESTAURANT Off the Centennial Trail and Spokane River DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Bourbon Glazed Steak Flatbread Tender steak with a bourbon glaze, sautéed mushrooms, mozzarella cheese and green onion

Gorgonzola Salad Mixed greens, craisins, candied pecans, sliced apples, Gorgonzola vinaigrette, red onions, Gorgonzola cheese V

Fried Green Tomatoes

Shrimp Cocktail Five large prawns served with spicy cocktail sauce GF SECOND COURSE Half Roasted Chicken Half chicken roasted to perfection with a crispy garlic herb skin served with fingerling potatoes and seasonal vegetables GF

3 COURSE DINNER

Seafood Carbonara Shrimp and scallops sautéed with pancetta, mushrooms, onion, cream sauce and penne pasta

Black & Bleu Beef Medallions Blackened beef shoulder tenderloin medallions, Gorgonzola cream sauce, rustic red potato garlic mash, seasonal vegetables THIRD COURSE Triple Chocolate Tart White/Milk/Dark chocolate mousse, salted caramel, chocolate sponge cake Salted Caramel Cheesecake With sea salt caramel and whipped cream

Banana Pudding Classic creamy banana pudding, vanilla wafers, toasted coconut, whipped cream, banana, bourbon, cherries V

Bourbon Peach Cobbler Fresh peaches with a crumb topping, served with vanilla ice cream and a bourbon glaze

DRINK LOCAL The New Variant Durkin’s coconut-infused Mezcal, charred pineapple juice, lime, caraway $12

DRINK LOCAL The Riverbank Dry Fly gin, ginger beer, fresh sprig of mint, bitters and fresh-squeezed lime juice $9 Shrimp & Grits

RESERVATIONS RECOMMENDED

928 South Perry St. (509) 315-4153 Menu served Tuesday-Saturday, 4 pm-close

303 W. North River Dr. (509) 755-6615 Menu served Monday-Sunday, 5 pm-9 pm

$22

Blueberry Crumble

726 N 4th St, Coeur d’Alene, ID (208) 930-0930 | izzyscomfortkitchen.com

starters

chips & guacamole (gfa v) elote bowl (gfa v) queso fundito

entrees

three tacos (gfa) full taco meal (gfa) karina's bowl (gfa)

desserts

horchata panna cotta (gf v) churros bionicos (v)

restaurant week

otaqueria.com (509) 474-9618 10 n post spokan e, wa coch init INLANDER RESTAURANT WEEK 2022 31

CHAPS A neighborhood charmer & regional vanguard serving Americana cuisine SOUTH SPOKANE

AMERICAN

FIRST COURSE Salmon Cake with Remoulade Salmon Cake with wild Sockeye. Elegant tender & flaky on the inside, golden crisp on the outside Creole Jambalaya The aromatic trinity of Cajun/Creole: Onion, celery & bell pepper sauteed in Andouille drippings with garlic, herbs and cajun spice GF

Mozzarella Skewers Mini mozzarella cheese balls, skewered & deep fried. Served with our sweet balsamic reduction & bruschetta jam SECOND COURSE Grilled Trout Marinated in rosemary and basil then grilled. Accompanied with rainbow carrots and fingerling potatoes

CHINOOK CRAFTED BY CHEF ADAM HEGSTED

Steakhouse with a variety of delicious options for everyone WORLEY (COEUR D’ALENE CASINO)

FIRST COURSE Prawn Cocktail Two roasted prawns served with a spicy cocktail sauce

Risotto Croquets Two herb risotto arancini croquets breaded, fried and served with a tomato jam Bacon Wrapped Dates Applewood smoked bacon wrapped dates roasted to perfection with a port wine reduction SECOND COURSE Wagyu Top Sirloin 6 oz American Wagyu top sirloin grilled to perfection. Accompanied by fried red potatoes and seasonal vegetables Add a half Northwest or Gem Caesar salad $4

Osso Bucco Osso Bucco accompanied with golden mashed potatoes, local asparagus spears GF

Sockeye Salmon Cured wild caught sockeye salmon served with chive whipped potatoes and seasonal vegetables Add a half Northwest or Gem Caesar salad $4

Beef Wellington The ultimate Beef Wellington. Accompanied by wilted greens, roasted fingerling potatoes THIRD COURSE Old School Southern Banana Pudding A rich and comforting dessert built in layers. Sweet vanilla custard, cookies, sliced bananas, fresh whipped cream

Scallops Fettuccini Pan seared jumbo scallops atop fresh fettuccine, rich pan sauce and seasonal vegetables Add a half Northwest or Gem Caesar salad $4 THIRD COURSE Lemon Cheesecake Traditional cheesecake with a lemon swirl throughout

Brownie Brown Butter Cheesecake Cheesecake is transformed by one simple ingredient. Brown butter is absolutely glorious creating an irresistible nutty flavor

Baileys Pudding Cake Chocolate cake with a Baileys flavored pudding center

Affogato Vanilla gelato “drowned” with a shot of hot DOMA Coffee espresso

DRINK LOCAL French 75 Dry Fly gin with a splash of Champagne. Local sophistication. $10

Tartan Sliced apples mixed with sugar and spices and topped with a puff pastry crust

DRINK LOCAL Old 95 IPA Brought to you by Laughing Dog Brewery $5.75

RESERVATIONS RECOMMENDED

4237 S. Cheney Spokane Rd. (509) 624-4182 Menu served Wedsday-Saturday, 4:30 pm-9 pm

37914 S. Nukwalqw (208) 769-2600 x7530 Menu served Wednesday-Sunday, 4:30 pm-Close

CLINKERDAGGER

COCHINITO TAQUERIA

Spokane classic for 48 years, steaks & seafood, amazing river views

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

DOWNTOWN SPOKANE

AMERICAN

MEXICAN

FIRST COURSE New England Clam Chowder Artisan croutons, caramelized bacon and leeks, Italian parsley

FIRST COURSE Chips and Guacamole Fresh cut and fried tortilla chips served with house-made guacamole GFA V

Romaine Caesar Asiago, artisan crouton, house-made dressing, lemon

Elote Bowl Grilled corn, jalapeno and shishito chiles sautéed with cumin/smoked paprika crema. Cotija cheese, scallion, crispy pickled onions GFA V

Broadway Pea Salad Water chestnuts, bacon, creamy white pepper dressing SECOND COURSE Slow Roasted Herb-Crusted Prime Rib A 10-ounce serving of Clinkerdagger’s signature slow roasted, herb-crusted Prime Rib – Add asiago crusted scallops $9

Queso Fundito Creamy asadero and sharp cheddar cheese dip with house-made chorizo sausage, shishito chile, tomato salsa and tortilla chips SECOND COURSE Three Tacos Select any three tacos from our menu GFA

Grilled Salmon with Scallops Grilled salmon and scallops with rosemary butter GFA

Full Taco Meal Select any two tacos from our menu with a side of rice and your choice of beans GFA

Chicken Roulade Baked chicken stuffed with cherries, blue cheese and almonds, topped with beurre blanc THIRD COURSE Key Lime Pie Nellie and Joe’s Famous Key Lime juice, graham cracker crust and whipped cream

Karina’s Bowl Any taco meat served over rice and your choice of beans. Guacamole, xni pec, cotija cheese, paprika crema and cilantro. Served with chips or house-made tortillas

Molten Chocolate Cake Raspberry coulis, fresh berries, pistachio and whipped cream

TASTE NORTHWEST FRESH!

STEAKHOUSE

Burnt Creme Rich vanilla custard with a caramelized sugar crust

DRINK LOCAL Dry Fly Martini Dry Fly vodka martini up or on the rocks $11

GFA

THIRD COURSE Horchata Panna Cotta Cinnamon spiced almond milk and rice custard, mango/chile compote, candied almonds, whipped cream GF V Churros House-made churros tossed in cinnamon sugar with your choice of chile chocolate sauce or cajeta caramel Bionicos Seasoned fresh and dried fruits with Mexican yogurt sauce, chamoy, house-made hazelnut granola, coconut V

DRINK LOCAL Bellwether Cochinito Lager Our house beer, a crisp amber lager with fresh lime built in $6

2501 N 4th St • Coeur d’Alene • 208.765.2555 sataybistro.com Open Monday-Sunday 4pm - close reservations recommended dine in | takeout | craft cocktails | outdoor dining | outdoor dining [ heated ]

32 INLANDER RESTAURANT WEEK 2022

RESERVATIONS RECOMMENDED

The Flour Mill, 621 W. Mallon Ave. (509) 328-5965 Menu served Monday-Sunday, 3 pm-9 pm

RESERVATIONS RECOMMENDED

10 N. Post St. (509) 474-9618 Menu served Monday-Saturday, 11:30 am-9 pm

COLLECTIVE KITCHEN

Upscale pub, locally owned, and a favorite in downtown CDA COEUR D’ALENE

BISTRO

COSMIC COWBOY GRILL

FIRST COURSE Signature Salad Baby spinach, Brie, bacon, apple, candied walnuts, pomegranate vinaigrette GF – Grilled chicken $4. Seared salmon $7 Vegan Tomato Bisque Rich coconut milk base with San Marzano tomatoes, basil, spices V+

Crab Chowder Rich, creamy chowder with blue crab SECOND COURSE Bistro Steak Hand-cut in house, roasted garlic smashed Yukon gold potatoes, fresh garlic green beans, hunters demiglacé Idaho Steelhead Champagne beurre blanc, Parmesan risotto, garlic green beans, cucumber salad GF Chicken Cordon Bleu House-made Cordon Bleu stuffed with French Brie, prosciutto, wild rice pilaf and Dijon cream, finished with a panko crust THIRD COURSE Crème Brûlée Caramelized sugar, local huckleberry sauce, whipped cream GF V Blueberry Cobbler Local blueberries, vanilla cake, vanilla bean ice cream, whipped cream V Triple Threat Brownie Loaded with chocolate and walnuts, topped with vanilla bean ice cream, whipped cream, caramel and brown sugar bacon

An Inland Northwest original, healthy scratch-made dishes you’ll love AMERICAN

FIRST COURSE Thai Chicken Wings Crispy chicken wings - Thai sweet chili sauce - lemongrass crema GF

GREAT FOOD GREAT FUN GREAT GAMES!

Cilantro Lime Fries Cilantro lime fries - chili lime dip GF V Smoked Salmon Dip Smoked salmon dip - grilled pita cucumber GFA SECOND COURSE Chili Lime Chicken Breast Grilled chili lime chicken breast with pico de gallo - Southwestern rice - roasted sweet potato GF Tri-tip Steak Grilled tri-tip steak with lime and ancho chili compound butter and crispy onions - roasted garlic mashed potatoes - shaved Brussels sprouts with bacon and balsamic glaze GFA

Wild Mushroom Risotto Wild mushroom risotto - shaved Parmesan GF V – Add chicken $5; steak $6 THIRD COURSE Amaretto Chocolate Mousse Amaretto chocolate mousse sweet vanilla cream - chocolate hazelnut wafer GFA V Huckleberry Cheesecake Huckleberry cheesecake huckleberry compote V Key Lime Pie Key lime pie - sweet vanilla cream V DRINK LOCAL Bridge Press Cellars Red Blend Evil Queen red blend $12.50

DRINK LOCAL Windy Bay IPA A rich, bold IPA from Coeur d’Alene’s own Paragon Brewing $6

RESERVATIONS RECOMMENDED

501 E. Sherman Ave. (208) 930-4762 Menu served Sunday-Saturday, 3 pm-Close

CRANBERRY ROAD WINERY & FAMILY RESTAURANT

Latest Riverstone addition offering unique décor and creative dishes COEUR D’ALENE

SEAFOOD

FIRST COURSE Charcuterie Board Dried meat, imported cheese, cracker, olive, fruit, ground mustard

Prawn Cocktail Wild caught Northwest jumbo prawns, housemade cocktail sauce, lemon GF CRW House Salad Garden greens, rainbow carrot ribbon, shaved watermelon radish, choice of dressing GF V SECOND COURSE Halibut Linguini Wild caught Northwest halibut, pesto sauce, sun-dried tomatoes, shaved Parmesan, chardonnay, crushed black pepper, sea salt GFA Fillet Mignon Filet mignon, potato puree, Bulgarian feta crumble, asparagus, yellow pepper, beet, carrot, thyme, olive oil, butter, crushed black pepper, sea salt, balsamic glaze GF – Half of a wild-caught Dungeness crab $18; lobster tail $20 Ground Mustard Chicken Cast iron-fried, skin-on airline chicken breast, ground mustard, roasted red potato, carrot, courgette, garlic, butter, olive oil, black pepper, sea salt GFA THIRD COURSE Chocolate Mousse Belgium milk chocolate, dark chocolate shavings, whipped cream, fruit, port reduction

3 COURSE MENU | $22

Spokane

822 W. Main Ave. (509) 381-3333 Menu served Monday-Sunday, 4 pm-Until closing Coeur d’Alene 412 W. Haycraft Ave. (208) 277-0000 Menu served Monday-Sunday, 4 pm-Until closing

2104 N. Pines Rd | Spokane Valley 509.290.5484 | blackpearlspokane.com

HOW TO CARE while eating out

Build a relationship

Take a few extra moments to ask your server’s name, look them in the eye and honestly engage.

Write receipt notes

Write a personalized ‘thank you’ on your receipt - not only will the server see it, but their manager will too!

Become a regular

Look for creative ways to get to know and truly become friends with those on staff

Be an intentional tipper

Treat tips as a way to surprise and honor your servers. Look for opportunities to give more.

Creme Brulee Vanilla custard, caramel, powder sugar, fruit GF Orange Sorbet Orange sorbet, fruit GF

DRINK LOCAL Cranberry Road Tasting Flight Our 15+ house-made wines are crafted from the best Washington grapes available. Choose either a three or six wine flight Three tastings $9 | Six tastings $12

RESERVATIONS RECOMMENDED

2380 N. Old Mill Loop (208) 966-4991 Menu served Wednesday-Sunday, Noon-9 pm

WE SERVE HOPE.

learn more at big-table.com INLANDER RESTAURANT WEEK 2022 33

D’BALI ASIAN BISTRO

DAS STEIN HAUS

Southeast Asian comfort food AIRWAY HEIGHTS

ASIAN

FIRST COURSE Green Papaya Salad with Chicken Satay Marinated skewers of chicken breast accompanying a crisp green papaya salad lightly dressed in traditional citrus and nam pla sauce Crispy Spring Roll Lettuce Wraps A duo of homemade smoked pork and vegetable spring rolls served crispy with fresh lettuce, vermicelli noodles and sauce to make your own wraps Wok-fired Noodles and Vegetables Fried noodles and vegetables full of flavor and smokiness imparted by our classic wok preparation V SECOND COURSE Sumatran Beef Rendang and Coconut Rice Our signature homage to Indonesia’s beef rendang, which was crowned the Best Food in CNN’s World’s “50 Best Foods.” It’s a must try! Mama’s Sumatrastyle rendang is simmered low and slow - an Inland NW favorite! Bombay Chicken and Rice Twice-marinated for ultimate flavor and tenderness, our boneless, butterflied chicken is accented by soy, garlic, smoked paprika, lime and garam masala Baba Nonya Malaysian Curry Mama’s homemade curries are made fresh, in small batches, which delivers vibrant flavor! Our Malaysian Curry is characterized by the use of red chilies, exotic spices and herbs, as well as coconut cream and potatoes and tofu V THIRD COURSE Rainbow Jello and Coconut Candy Two of Mama Jeannie’s most requested Southeast Asian desserts that are commonly enjoyed at special celebrations Passion Fruit Panna Cotta Mama’s passion fruit panna cotta is silky, creamy, lightly tangy and sweet. Served with salted caramel sauce Crispy Banana Lumpia Crispy dessert spring roll stuffed with ripe banana and served with optional caramel sauce V

DRINK LOCAL Kelly-Mocho Sangria Arbor Crest red wine and cola $6

Your place for authentic, homemade German cuisine NORTH SPOKANE

Pretzel Fresh-baked pretzel stick 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, breaded and then baked. Served with spaetzle and red cabbage or sauerkraut Sauerbraten Roast beef marinated in a red wine seasoning brine and slow roasted. Served with spaetzle and red cabbage or sauerkraut Pork Medallions Tender pork medallions served with a creamy peppercorn sauce or apple brandy sauce, sliced apples and crushed walnut Add Soup or Salad $2 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 Warrior Huckleberry Press Spokane’s own Warrior Huckleberry Vodka, 7-Up and soda $6

DOWNRIVER GRILL

DRY FLY DISTILLING

Local eatery inside a working distillery featuring local ingredients AMERICAN

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

Green Garbanzo Bean Hummus Radish confit, feta, olive oil, grilled pita GF Curried Carrot Soup Warm spices, cumin roasted chickpeas, crème fraiche V SECOND COURSE Chicken Marsala Sautéed mushrooms, Marsala cream sauce, seasonal vegetables, white cheddar au gratin potatoes GFA Wasabi Dusted Prawn Tortellini Cheese stuffed tortellini, spring peas, cottage bacon, red onion, creamy house Alfredo. Substitute Small Planet Tofu for vegetarian option Grilled Porkchop Crispy JoJos, bacon-onion jam, pork sage jus, seasonal vegetable, local micro greens THIRD COURSE Chocolate Almond Pot de Crème Rich almond and chocolate custard, topped with sea salt GF House Beignets Dusted in confectioners’ sugar, served with bourbon caramel and seasonal jam Tiramisu Italian ladyfinger cookies brushed with rum and espresso, mascarpone cream, finely grated imported chocolate

DRINK LOCAL Whiskey Midnight Dry Fly whiskey, simple syrup, topped with a roasty stout and garnished with Indaba coffee beans $12 RESERVATIONS RECOMMENDED

HOURS: TUE - THU 4-8PM • FRI - SAT 4-9PM

34 INLANDER RESTAURANT WEEK 2022

RESERVATIONS RECOMMENDED

1812 W. Francis Ave. (509) 326-2214 Menu served Monday - Sunday, 4 pm-until closing

NORTH SPOKANE

928 SOUTH PERRY • 509-315-4143 FULL MENU AT CASPERFRY.COM

12924 W. Sunset Hwy. (509) 230-8629 Menu served Monday-Saturday, 5 pm-9 pm

Local. Seasonal. Fresh.

SOUTHERN INSPIRED

FIRST COURSE Bratwurst House-made sausage served with stone-ground and Dijon mustard on a bed of sauerkraut

RESERVATIONS RECOMMENDED

CRAFT COCKTAILS

GERMAN

3315 W. Northwest Blvd. (509) 323-1600 Menu served Tuesday-Sunday, 4 pm-9 pm

DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Mushroom Sauce with Naan Bread White mushrooms sauteed in garlic butter, drizzled with truffle oil. Served with house-made warm naan bread V

Hummus Plate Creamy sesame hummus with warm housemade naan bread and crispy fresh veggies V V+ Beef Carpaccio Hand-cut, thinly sliced rare beef with a sweet-and-savory teriyaki glaze and green onions SECOND COURSE Tandoori Chicken Tender chicken thigh skewers marinated in flavorful Mediterranean spices and cooked in the tandoori oven. Served with roasted baby potatoes and a seasonal vegetable mix Pulled Pork Sandwich Smoked pulled pork house-made with Dry Fly Bourbon BBQ sauce, topped with pickled red onions and fresh apple coleslaw. Served with chips Trout Cakes Fresh smoked rainbow trout and naan bread stuffing cakes, served over spring mix with house-made lemon caper aioli THIRD COURSE Cherry Sorbet Tart cherries soaked in Dry Fly Bourbon with orange zest and honey, lovingly blended into a frozen sorbet Pineapples Foster Grilled pineapple, Dry Fly Whiskey caramel sauce, house-made cookie crumble and naan bread with vanilla ice cream Peach Almond Panna Cotta Creamy vanilla custard served with peach puree and almond slices

DRINK LOCAL Shiggy Piggy Dry Fly vodka, elderflower syrup, grapefruit juice $9

1021 W. Riverside Ave. (509) 489-2112 Menu served Monday-Sunday, 4 pm-Until closing

DURKIN’S LIQUOR BAR

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

AMERICAN

FIRST COURSE Grilled Octopus Salad Fire grilled octopus, fresh spinach, organic heirloom tomato, cucumber, green onion, pepitas, sweet and tangy citrus vinaigrette GF

Acorn Squash Arancini Risotto, acorn squash, herb seasoned bread crumbs, Parmesan Reggiano, smokey tomato jam, green garnish V Braised Beet and Fugi Apple Salad Crisp Fugi apple, braised red and golden beets, herbed ricotta cheese, horseradish vinaigrette, fresh herbs, candied pecans GF V SECOND COURSE Bison Meatloaf Savory bison, ground and mixed with traditional breadcrumbs, egg and fresh herbs, sweet and spicy mixed berry glaze, whipped then baked Parmesan Duchess potatoes, garlic roasted green beans Smoked Pork Ribs Smoked then pan-finished tender pork ribs, tangy smokey chipotle barbecue sauce, crispy broiled sunchokes, sweet corn pureé, house-fried chicharrones GF Crab and Butternut Squash Pasta Lump Alaskan Crab meat, spiraled butternut squash, buttery white wine sauce, smoked artichoke hearts, heirloom cherry tomatoes, Parmesan Reggiano, green onion curls Vegetarian upon request GF THIRD COURSE Yuzu and Blonde Chocolate Choux Buns French Choux pastry baked with a sugary craquelin top, citrusy yuzu pastry cream, white chocolate caramel mousse rosette V Pot de Creme au Chocolat Velvety rich chocolate custard, dulce de leche whipped with heavy cream, candied orange GF V French Chocolate Cheesecake Creamy, chocolatey cheesecake, sweet walnut crust, boozy caramel sauce, Chantilly cream V DRINK LOCAL The New Variant House coconut infused Mezcal, charred pineapple juice, lime, caraway $12

FEAST WORLD KITCHEN A nonprofit restaurant with rotating menus by refugee/immigrant Chefs DOWNTOWN SPOKANE

ECLECTIC

FIRST COURSE Cha Gio (Vietnamese) Eggroll with seasoned pork and shrimp. Made by Chef Vy Nguyen

Chicken Arepas (Columbian) Fried cornmeal patties filled with shredded chicken and cheese, served with slaw and ají. Made by Chef Monica Sanders GF Mezze (Jordanian) Tabouleh (parsley salad), yelanche (stuffed grape leave), and falafel (bean-based vegan patty). Made by Chef Maisa Abudayha GFA V+ SECOND COURSE Doro Wot with Injera (Ethiopian) Chicken and hard boiled egg in a spicy tomato sauce served with injera (gluten-free flatbread with teft flour). Made by Chef Bietlehem Fantlahom GF Lamb Kebab (Lebanese) Marinated lamb tikka, skewered and grilled, served with rice and cucumber mint yogurt sauce. Made by Chef Mirak Kazanjian GFA Vegan Curry (Indian) An array of vegetables mashed together with creamy mix of lentils and warm spices, served with caramelized brown rice. Made by Chef Noreen Hiskey GF V+ THIRD COURSE Tres Leches (Columbian) Fluffy white cake soaked in a mix of sweetened condensed milk and evaporated milk. Made by Chef Monica Saunders Warbat (Palestinian) A sweet pastry made with layers of dough stuffed with cream, topped with pistachios. Made by Chef Suzanne Alrahma Firni (Afghanistan) Afghani pudding with pistachios and an Afghani coconut cookie made by Chef Yalda Mohmand GF

DRINK LOCAL Townshend Cellars Red Blend A balanced red blend table wine for all occasions $7

RESERVATIONS RECOMMENDED

415 W. Main Ave. (509) 863-9501 Menu served Tuesday-Saturday, 4 pm-close

1321 W. 3rd Ave. (509) 608-1313 Menu served Wednesday-Sunday, 12 pm-8 pm

THE FILLING STATION POST FALLS

THE FLYING GOAT

Gastropub specializing in craft beer and hearty, rustic foods POST FALLS

GASTROPUB

FIRST COURSE Prosciutto-Wrapped Asparagus Grilled asparagus wrapped with prosciutto, then baked with Parmesan and drizzled with balsamic reduction. Vegetarian option available on request GF Vegetarian upon request Pig and Fig Two deep-fried, bacon-wrapped figs skewers, plated with roasted chevre, blueberry compote, house-made sunomono and balsamic reduction GF PB&J Wings Your choice of six bone-in or boneless wings, tossed in our famous peanut butter and jelly sauce, drizzled with Sriracha strawberry jam SECOND COURSE Rising Sun Stir Fry Yellow onions, red peppers, cabbage and garlic sautéed with jasmine rice and soy sauce. Topped with sriracha aioli, a sunny-side-up egg and slices of house-made maple pork belly GF GFA Steak Frites Worcestershire marinated 10 oz. cut of flank steak, topped with pickled red onions, served with garlic Parmesan fries and a side of Gorgonzola sauce GF Stuffed Portabella and Cremini Risotto Portabella mushroom caps stuffed with chevre, spinach and garlic, breaded in panko and deep fried, laid on a bed of cremini mushroom risotto, topped with pickled red onion V THIRD COURSE House Brownie Brownie baked in cast iron pan, topped with vanilla ice cream and ganache V Deep Fried Bread Pudding Bites Bite-sized bits of bread pudding, deep fried and tossed in powdered sugar. Served with a side of caramel sauce V Tiramisu Sugar, eggs and mascarpone, lady fingers soaked in local coffee, topped with cocoa powder and maple stout reduction V

JOIN US FOR RESTAU RANT WEEK!

Neighborhood craft beer bar and casual eatery NORTH SPOKANE

PIZZA

D & OPERATED

LOCALLY OWNE

a neighborhood pub bringing together traditional Irish and American fare, draft beers and good times. lity & delicious food Come in and enjoy our Irish Hospita

719 N MONROE ST. • SPOKANE •

509

326-7251

FIRST COURSE “A” Street Chips Thin-sliced potatoes deep fried with Flying Goat seasoning or salt and vinegar GF V – Add a cup of creamy gorgonzola $1.50 Audubon Caesar Salad Romaine, fresh-baked croutons, parmesan, Caesar dressing with roasted lemon GFA V Fresh Sausages Fresh sausage, fresh beef Merguez, sun-dried tomato mustard, harissa, crostini GFA SECOND COURSE Alberta Pizza Red sauce, fresh mozzarella, pepperoni, red onion and roasted basil GFA

“D” Street Pizza Yellow coconut curry, house cheese blend, chicken, potato, carrot, chicken, jalapeno, sriracha, cilantro and lime juice GFA Kahlua Pork Pizza Papaya barbecue sauce, house cheese blend, Kahlua pork, smoked onions, finished with papaya kale salad GFA THIRD COURSE Pomegranate Panna Cotta Vanilla panna cotta with pomegranate jello GF V Apple Tarte Tatin Caramelized apples on a puff pastry served with ice cream V Crater Lake Root Beer Float Crater Lake root beer served with ice cream GF V

DRINK LOCAL Yaya Fluffy Puffy Sunshine IPA New England (Hazy) IPA. Citrusy and creamy $6.75

DRINK LOCAL Paragon Maple Leaf Amber A malt-balanced red ale with flavors of toffee and light roasted nut $5

306 N. Spokane St. (208) 981-0444 Menu served Sunday-Saturday, 4:30 pm-Until closing

3318 W. Northwest Blvd. (509) 327-8277 Menu served Sunday-Saturday, 4 pm-Close

INLANDER RESTAURANT WEEK 2022 35

GANDER AND RYEGRASS Italian inspired, coursed fine dining DOWNTOWN SPOKANE

ITALIAN

GILDED UNICORN $

FIRST COURSE Duck Salad Duck confit. citrus. arugula. GF V

Winter Terrine Pork. beets. chicory. GF Smoked Fish Potatoes. cauliflower. char roe. GF SECOND COURSE Mezza Luna Smoked ricotta. butter sauce. hazelnut. V Cruste Rigate Wild mushrooms. yolk. chicken drippings. – Add truffles $20 Pappardelle Beef ragout. Parmesan. THIRD COURSE White Fish Grilled kale. cannellini. marcona almond. GF Pork Turnip. apple. mustard. GF Beef Sunchoke. onion. GF

DRINK LOCAL Lumberbeard West Coast IPA A really rad IPA $6

RESERVATIONS RECOMMENDED

DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Deviled Eggs Two smoky eggs with whipped yolks, topped with maple chili and applewood bacon GF Classically Classy, English Pea Salad Sweet peas tossed in a creamy dressing with aged white cheddar, applewood bacon, toasted sunflower seeds, lemon, green onions. GF Vegetarian available Devils on Horseback Bacon-wrapped dates with almond and maple orange glaze GF SECOND COURSE Unicorn Mac and Cheese Twirling macaroni tossed in a creamy Gouda sauce with aged white cheddar baked until golden and topped with a buttery crumb topping V Add pimento cheese, brisket, green onions, jalapenos $5 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 jalapenos, and caramelized onions Mushroom Pot Pie Shredded oyster and Portobello mushrooms, parsnips, sweet potatoes, carrots, peas and kale tossed in savory vegetable gravy and baked in a cast iron skillet; topped with golden pie crust, parsnip crisps and microgreens. GFA – Vegetarian or vegan available THIRD COURSE Frozen Peanut Butter Pie Bites Frozen peanut butter mousse, chocolate crust, fudge, sea salt, whipped cream and cookie crumbles V Mini Hearth Oven Apple Crisp Vanilla sorbet and apple cider caramel GF V+ Brandy Alexander Crème de cacao, brandy, cardamom, cream and nutmeg (21+)

DRINK LOCAL Pink Elephant Dry Fly gin, maraschino, creme de mure, grapefruit, lime $12

404 W. Main Ave. (509) 315-4613 Menu served Monday-Saturday, 5 pm-10 pm

110 South N. Monroe St. (509) 309-3698 Menu served Monday-Sunday, 4 pm-close

GLOBE BAR & KITCHEN

HAYMAKER KITCHEN & TAVERN

LGBTQIA+ nightclub and gastropub DOWNTOWN SPOKANE

Elevated pub food, full bar and plenty of taps to satisfy. Come hang! GASTROPUB

SPOKANE VALLEY

AMERICAN

FIRST COURSE Edamame Bowl Sautéed soy beans, ginger, sesame oil and Japanese furikake seasoning GF V V+

FIRST COURSE Mac & Cheese Bites Breaded mac and cheese bites with house cheese drizzle, bacon bits and Parmesan cheese

Globe’s Crab Rangoon Crab, cream cheese, green onion, garlic and sweet chili sauce

Egg Rolls Egg rolls laid on freshly shredded cabbage, topped with sweet and sour and green onions

Portabello Fries Panko-breaded with truffle oil, Parmesan, herbs and spicy tomato sauce SECOND COURSE Kale Caesar Salad Chopped romaine and kale, lemon wedge, house Caesar and sherry croutons V Add salmon for $6 or chicken for $4

Deep Fried Mozzarella Hand-breaded garlic mozzarella slices served with marinara and topped with Parmesan cheese and balsamic reduction SECOND COURSE Bacon Patty Melt One-third pound beef patty stacked with caramelized onions, bacon and smoked chili cheddar cream cheese. Served on buttered, seasoned Texas toast

Baked Bleu & Steak Sirloin steak, baked bleu cheese sauce, peach hot sauce and green onion Cock Rings Deep fried onion rings with thyme and onion seasoning, served with two sauces V+ THIRD COURSE Thai Noodle Salad Rice noodles, romaine, cilantro, green onion, cucumber, lumpia egg roll, bean sprouts and Thai dark peanut sauce V+ Vino Pesto Pasta Spaghetti noodles with garlic butter, herbs, white wine, green onion, Parmesan and house pesto served with baguette V French Onion Burger 6 oz. brisket burger with provolone, caramelized onion and herbs on a toasted onion brioche bun served with au jus

DRINK LOCAL I’m Your Huckleberry Warrior Huckleberry Vodka, fresh squeezed lemon, lavender syrup and lavender ice cube $9

RESERVATIONS RECOMMENDED

204 N. Division St. (509) 443-4014 Menu served Monday-Sunday, 4 pm-Closing

36 INLANDER RESTAURANT WEEK 2022

Featuring hand crafted American food and craft cocktails

Smoky Pork Sandwich Shredded pork, house-made slaw, onions, smokey chipotle barbecue, Swiss cheese and housemade sweet and spicy pickles, served on a buttered brioche bun Mushroom Chicken Alfredo Cavatappi tossed in a mushroom Alfredo sauce with Italian chicken breast, topped with Parmesan cheese and bacon bits THIRD COURSE New York Cheesecake New York cheesecake topped with maraschino cherry mint sauce Raspberry Chimis Deep-fried raspberry cheesecake chimis with raspberry drizzle and sprinkled with powdered sugar, served with ice cream Deep Fried PB&J Two crustless, deep-fried PB&J sandwiches served with strawberry drizzle and dusted with powdered sugar

DRINK LOCAL Dry Fly Fizz Dry Fly Gin, St. Germain, housemade sour, muddled cucumber, splash of 7UP and club soda $9.50 *To ensure quality service, we will not be honoring any modifications to this menu. RESERVATIONS RECOMMENDED Special consideration for allergies.

6412 E. Trent Ave. (509) 279-2073 Menu served Monday-Saturday, Noon-9 pm

HERITAGE BAR & KITCHEN Locally focused gastropub with creative food and drink! DOWNTOWN SPOKANE

GASTROPUB

HONEY EATERY AND SOCIAL CLUB

Featuring modern comfort foods and craft cocktails COEUR D’ALENE

AMERICAN

FIRST COURSE Fried Pickles Hand-breaded fried pickle spears served with a housemade honey mustard dressing V

FIRST COURSE Avocado Deviled Eggs Whipped egg yolk with avocado, topped with seeds, tahini, fried crunch and chili oil GF V

Panzanella Salad A quick-pickled cucumber, red onion and tomato salad topped with our fresh-made seasoned croutons V V+ – Add fresh mozzarella $2

Roasted Corn and Mushroom Chowder Creamy corn and mushroom soup with potatoes and herbs V

Pizza Bagels! Mini bagels with house red sauce, fresh mozzarella and prosciutto. Baked to perfection and topped with fresh basil SECOND COURSE Impossible Meatball Sub Impossible Italian meatballs smothered in a family recipe marinara. Topped with vegan mozzarella cheese and fresh basil on a sub roll “Anything is possible!” - Kevin Garnett V V+ Cajun Cheesesteak Thin-sliced beef, house-blended Cajun seasoning, creole mayo, onions and peppers topped with melty cheese on a sub roll Muffins and Sauce A King family favorite. Fresh-made mini biscuits in a slow roasted pork gravy THIRD COURSE Tap Beer Choose from one of our eight local beers on tap V V+ Deep Fried Banana Battered and deep fried banana bites tossed in cinnamon and sugar. Served with a caramel dip V Heritage Ice Cream Cake Locally made ice cream layered on a cookie crust V

DRINK LOCAL Triticale Old Fashioned Our house old fashioned made with Dry Fly Triticale Whiskey, garnished with an orange peel and cherry $10

122 S. Monroe St. (509) 863-9235 Menu served Monday-Saturday, 4 pm-Close

Wedge Caesar Salad Honey gem lettuce, creamy garlic dressing, Manchego cheese, pan-fried croutons, roasted garlic and shaved egg yolk GFA V SECOND COURSE Fried Chicken Mac and Cheese Four cheeses, cream and noodles tossed together and baked golden in the hearth oven with garlic bread crumbs. Topped with our award-winning fried chicken – Add pastrami $6.99

Hearts wide open

Crispy Fried Wild Sockeye Honey-brined wild sockeye salmon, jasmine rice, sunomono, Korean honey chili GF Moroccan Chickpeas Slow-cooked with spices and herbs. Served with a poached egg, grilled honey wheat bread and pickled vegetables GFA V THIRD COURSE Passion Fruit and Pineapple Sorbet Served chilled GF V V+ Huckleberry Cheesecake Sugar cookie crumble, huckleberry compote, honey V Peach Crisp Warmed in the hearth and topped with brown sugar Chantilly cream and whiskey caramel V

DRINK LOCAL Strawberry Robot Warrior vodka, aperol, strawberry-balsamic shrub, lemon $12

RESERVATIONS RECOMMENDED

317 E. Sherman Ave. Menu served Monday-Sunday, 4 pm-close

(208) 930-1514

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

A Truly Unique Whiskey & Restaurant Experience Three Courses

524 W Main Ave, Downtown Spokane • 509-290-6518 • thepurgatory.com INLANDER RESTAURANT WEEK 2022 37

HUNT

Delicious food and craft drinks with a campfire aesthetic DOWNTOWN SPOKANE

AMERICAN

IRON GOAT BREWING $

FIRST COURSE Cucumber Salad Yogurt + Citrus + Dill GF V

Frankfurt Herb Sauce Soft Boiled Egg + Sauerkraut + Fried Shallot GFA V Bavarian Cheese Dip Camembert + Baguette V SECOND COURSE Currywurst Bratwurst + Curry Ketchup + Fried Potatoes GF Pork Belly Carrot/Apple Slaw + Chives GF Heaven and Earth Mashed Potato + Applesauce + Preserved Beets GF V THIRD COURSE Roast Chicken Brussels Sprouts + Bacon + Mustard Sauce GF Leek and Mushroom Stew Citrus + Parsley V+ Pork Shoulder Potatoes + Pepper Cream Sauce + Scallions

A family friendly brewery and tasting room DOWNTOWN SPOKANE

GASTROPUB

FIRST COURSE Creamy Butternut Squash Soup Roasted butternut squash puree, crispy butternut squash chip, fried sage and smoked cashew cream GF V+ Chorizo Slider House-made blackened chorizo, lime crema, pickled red onions and cilantro

Wilted Spinach Bacon Salad Warm bacon vinaigrette, house-smoked bacon, buttermilk blue cheese, spiced candied almonds GF SECOND COURSE Pork Shank Osso Buco Braised pork shank, tomato and vegetable ragout, lemon Parmesan risotto, gremolata, grilled baguette GFA Greek Chicken Personal Pan Pizza Eight-inch Neapolitan crust, yogurt dill sauce, mozzarella, lemon dill chicken, capers, preserved lemon, nicoise olives, basil dill pistou Vegan Cassoulet Cannellini bean stew topped with a grilled vegetable melange, herb bread crumb and gremolata GFA V+ THIRD COURSE Orange Creme Brûlée Orange vanilla creme brûlée with caramelized maple sugar GF

DRINK LOCAL Whistle Punk IPA $6

Warm Chocolate Chip Cookie Traditional chocolate chip cookie served warm Apple Crisp Spiced apple crisp topped with almond whipped cream GF V+

DRINK LOCAL Wallonian Farmhouse Ale Crisp, light bodied saison with hints of spice $7 12 oz..

RESERVATIONS RECOMMENDED

225 W. Riverside Ave. (509) 919-3748 Menu served Tuesday-Saturday, 4 pm-9 pm

1302 W. Second Ave. (509) 474-0722 Menu served Monday-Sunday, 4 pm-9 pm

ITALIAN KITCHEN

IZZY’S COMFORT KITCHEN

Spokane’s premier dining experience DOWNTOWN SPOKANE

Upscale comfort food in a charming bistro setting ITALIAN

FIRST COURSE House Salad Mixed greens, fresh tomatoes, housemade Parmesan vinaigrette and croutons Caesar Salad Traditional Caesar salad with housemade dressing

Minestrone Soup Housemade with carrots, onions, celery, potatoes, zucchini, garlic, kidney beans, spinach and bacon SECOND COURSE Baked Lasagna Made from scratch with Italian spiced meats, cheeses and our own Alfredo and marinara sauces Spaghetti and Sausage Carbonara A white wine Alfredo sauce with bacon, garlic, shallots, egg, asiago Romano cheeses and our famous Italian sausage Clams over Linguine Steamed in butter, wine, prosciutto, tomatoes, herbs and garlic THIRD COURSE Tiramisu Ladyfingers soaked in espresso, Kahlua, Baileys and rum with layers of dark chocolate and mascarpone sweet custard The Godfather A chocolate ganache brownie with caramel, white chocolate, whipped cream and vanilla ice cream Spumoni An Italian favorite with chocolate, cherry and pistachio ice cream

DRINK LOCAL No-Li or River City Pint Choose from No-Li’s Amber or River City’s Experience Pale Ale $6

COEUR D’ALENE

AMERICAN

FIRST COURSE Fried Green Tomatoes Green tomato fried crisp, Cajun aioli, red onion and bacon jam, micro-greens and diced Roma tomato GF Shrimp Toast Blackened shrimp mixed with a garlic cream sauce, Parmesan cheese, lemon and parsley on toasted baguette GFA 4th Street Fries Hand-cut fries, garlic aioli, braised beef, crispy garlic, parsley and peppercorn gravy GF SECOND COURSE Shrimp and “Grits” Blackened shrimp on a bed of creamy polenta, finished with cotija cheese and cilantro oil GF - Add a cup of soup or salad $4 Mac and Cheese Three-cheese sauce blend tossed with elbow pasta and smoked bacon, topped with a parsley crumb and finished with pickled red onions GF - Add chicken $5; add a cup of soup or salad $4 Mama’s Pot Roast Braised choice Angus chuck roast, peppercorn gravy, mashed potato, crispy onions and seasonal vegetable GF - Add a cup of soup or salad $4 THIRD COURSE Blueberry Crumble Blueberries, port wine reduction, thyme and crumb topping with fresh lemon curd and house whip GF V - Add a glass of Taylor Fladgate Tawny Port Wine $10 Bread Pudding Bites Warm bread pudding, cool apple compote, fried crisp and topped with a vanilla bourbon cream sauce and whipped cream V Sweet Crisp Corn Cake House polenta cake topped with a cool strawberry and prosecco sauce. Finished with fresh strawberries, whipped cream and lemon. GF - Add a glass of Prosecco $6

DRINK LOCAL Post Falls Brewing Company Rotating draft selection $5 RESERVATIONS RECOMMENDED

113 N. Bernard St. (509) 363-1210 Menu served Monday-Sunday 4 pm-9 pm

38 INLANDER RESTAURANT WEEK 2022

RESERVATIONS RECOMMENDED

726 N. 4th St. (208) 930-0930 Menu served Wednesday-Saturday, 4 pm-Until closing

INLANDER RESTAURANT WEEK 2022 39

KISMET

A DINING EXPERIENCE TO SUIT ANY PALATE

LATAH BISTRO

Latin inspired cuisine NORTH SPOKANE

LATIN

Pacific Northwest bistro featuring fresh farm to table creations DOWNTOWN SPOKANE

BISTRO

FIRST COURSE Grilled Queso Grilled Chihuahua cheese, tostada, verde, fermented aioli, pico de gallo GF V

FIRST COURSE Kale Salad Lacinato kale, wild mushrooms, pistachio, Parmesan, prosciutto, oregano vinaigrette GF

Tacos Whettos Beef cheek barbacoa, manchego cheese, fermented hot sauce, salsa, corn tortillas GF

Braised White Beans Pancetta, Mama Lil’s goat horn peppers, arugula, basil pistou, crispy shallots GF

Panzanella Salad Roasted squash, marinated tomatoes, smoked tomato vinaigrette, mixed greens, manchego cheese, toasted focaccia V SECOND COURSE Tamales Choice of pork or vegetable tamale, pan fried, molé, bean ragout, machaca salsa GF V V+

Frisèe Salad Parmesan vinaigrette, grilled focaccia, blood orange, Calabrian chili almonds, golden balsamic GFA V SECOND COURSE Lasagna Braised short ribs, ricotta, marinara, confit garlic, mozzarella, lacinato kale

Smoked Cheese Black Bean Empanada Smoked black beans, house labneh, pickled chilies, verde, crema V Bocalo Pan-seared white fish, harissa sauce, black garlic aioli, pickled vegetables, Spanish rice GF THIRD COURSE Tres Leches Cake Milk-soaked cake, topped with housemade whipped cream and seasonal fruit V Mexican Chocolate Brownie Mexican chocolate brownie, cardamom and coriander gelato, seasonal fruit V

Braised Chicken Rapini, peppadew polenta, cippollini onion agrodolce, braising liquid GF Pappardelle Lacinato kale, chickpeas, cherry peppers, Parmesan, gremolata THIRD COURSE Espresso Panna Cotta Salted caramel toffee, vanilla bean semifreddo GF V Basil Crème Brulee Lemon curd, extra virgin olive oil, Malden sea salt GF V

Sorbet Seasonal fruit flavors GF V V+

Chocolate Pot De Crème Blood orange, Luxardo cherry, hazelnut whipped cream GF V

DRINK LOCAL Dry Fly Old Fashioned Whiskey, bitters, sugar cube, orange slice and Amarena cherries $8

DRINK LOCAL Hop Chaos IPA A West Coast IPA made by Hop Chaos, a Spokane nano brewery $5

3020 E. Queen Ave. (509) 309-2944 Menu served Monday-Saturday, 4 pm-9 pm

4241 Cheney Spokane Rd. (509) 838-8338 Menu served Monday-Sunday, 4 pm-8 pm

LEFTBANK WINE BAR

LITTLE NOODLE

RESERVATIONS RECOMMENDED

Spokane’s premiere wine bar, with craft beer and amazing food DOWNTOWN SPOKANE

ECLECTIC

FIRST COURSE Creole Shrimp Shrimp simmered in Creole spices

Toasted Brie Brie wrapped in filo dough with figs, candied walnuts and maple syrup V Shaved Vegetable Salad Almonds, chestnuts, radish, carrots and other seasonal vegetables tossed with a honey sesame dressing GF V SECOND COURSE NOLA Gumbo True Creole gumbo, with chef’s signature love, jasmine rice and toasted bread – Add more shrimp for $3 Short Ribs Short ribs with a rich Merlot gravy, roasted garlic mashed potatoes and green beans BREAKFAST/LUNCH/DINNER | LATE NIGHT DINING | WEEKEND BRUNCH ECLECTIC MENU | TWO HAPPY HOURS DAILY FROM 3-6PM AND 9PM-CLOSE 50% OFF BOTTLES OF WINE ON WEDNESDAYS LADIES NIGHT THURSDAYS | SATURDAY & SUNDAY BLOODY MARY BAR PRIVATE DINING/BANQUETS/COURTYARD PATIO DINING FIRST WEDNESDAY WINE TASTING & ART EXHIBITION

Chinese Barbecued Duck Chinese barbecued duck breast with jasmine rice and a spicy house mustard THIRD COURSE Dessert Wine Choose from a ruby or tawny port wine V

Apple Cranberry Galette Apple cranberry galette with cognac-infused whipped cream V Almond Cookie Almond cookie served with green tea coconut ice cream V

DRINK LOCAL Barili Chardonnay Barili Oaked Chardonnay $12

Asian inspired food using prime and local ingredients NORTH SPOKANE

ASIAN

FIRST COURSE Fresh Spring Rolls Fresh veggies, rice noodles and fresh local basil wrapped in a rice paper, served with our housemade peanut sauce. Choice of shrimp or tofu GF GFA V V+

Edamame Whole soy bean pods seasoned with choice of sea salt, sriracha garlic or black garlic truffle Parmesan V V+ Sake Clams Clams sautéed in a lemongrass-basil compound butter and sake. Topped with local microgreens, fried garlic and a side of toasted crostini GFA SECOND COURSE Pho Our full-bodied broth served with rice noodles, a cabbage-carrot blend, lime, jalapeno, onion and locally grown herbs. Choice of protein. Vegan options available GF GFA V V+ Pho-rrito All our pho fixin’s and your choice of protein wrapped in a garlic herb tortilla and served with a side of our broth for dipping. Vegan options available GFA V V+ Spicy Curry Noodles Thin rice noodles in Thai red curry broth with pickled veggies and our marinated onsen egg. Garnished with local microgreens and choice of protein GF GFA V V+ – Add kimchi $3.50 THIRD COURSE Matcha Panna Cotta A creamy green tea panna cotta topped with raspberry sugar GF V Pineapple Sago A sweet pineapple tapioca pudding, topped with a spicy pineapple chutney GF V Honey Paloma Green Tea Sorbet Locally-made tea from Boba Proper that we turn into a refreshing sorbet GF V V+ – Add a shot of sake $4

1100 N. Sullivan Rd . Spokane Valley . 509.922.6252 . maxatmirabeau.com Open Sun-Thurs 6AM - 10PM | Fri & Sat 6AM - 11PM

Connect with us!

40 INLANDER RESTAURANT WEEK 2022

DRINK LOCAL Boba Proper Milk Tea Locally-made milk teas with the option to add brown sugar boba $5.75 RESERVATIONS RECOMMENDED

108 N. Washington St. (509) 315-8623 Menu served Monday-Saturday, 4 pm-10 pm

RESERVATIONS RECOMMENDED

713 W. Garland Ave. (509) 280-2529 Menu served Tuesday-Sunday, Noon-Close

THE LOUNGE AT MASSELOW’S

Fireside lounge featuring handcrafted cocktails & an upscale bar menu AIRWAY HEIGHTS (NORTHERN QUEST)

BISTRO

FIRST COURSE Brick West Brewing Co. Craft Beer Brick X Brick IPA

Domaine Les Pins Wine Bourgueil, Cabernet Franc

LONGHORN BARBECUE

Serving the Spokane region Texas barbecue for 65 years! BARBECUE

FIRST COURSE German Sausage Appetizer Our famous German sausage served up with two of our classic barbecue sauces GF

Capitello Wine Marlborough, Sauvignon Blanc SECOND COURSE USDA Prime Burger Prime beef patty on a Parmesan herb bun with mayo, shredded romaine, tomato and crispy Tillamook cheddar. Choice of one side: fries with remoulade, artisan greens with sherry vinaigrette, or raspberry chipotle chicharrones GFA

Hog Wild Tacos Zesty pulled pork tacos topped with corn and black bean salsa and coleslaw

Smoked Salmon Burger Smoked salmon burger on a brioche bun with roasted garlic dill aioli, arugula, grape and cucumber salad. Choice of one side: fries with remoulade, artisan greens with sherry vinaigrette, or raspberry chipotle chicharrones GFA

Barbecue Chicken Dinner Half of a barbecued chicken glazed in our Longhorn baste. Served with your choice of side – Add side salad $3.50 or Salad Bar for $7.95

Bison Burger Bison patty on a potato bun with mayo, roasted medley of mushrooms, frisée, and cranberry barbecue sauce. Choice of one side: fries with remoulade, artisan greens with sherry vinaigrette, raspberry or chipotle chicharrones GFA Please ask your server for vegetarian and vegan options THIRD COURSE Red Velvet Cheesecake Red velvet cheesecake with a chocolate cookie crumble and dark chocolate sauce GFA V

Join us for Restaurant Week

Authentic German cuisine & beer

$33

per person

Fried Pickles and House Zesty Ranch SECOND COURSE Rib Platter All of our favorite ribs on one plate: St. Louis ribs, rib tips and baby back ribs, served with your choice of side GF – Add a side salad $3.50 or salad bar $7.95

Aged Top Sirloin Steak An eight-ounce, hand-cut and aged top sirloin. Served with your choice of side GF – Add three rib bones $5 THIRD COURSE Grandma’s Bread Pudding Just like grandma used to make it! Topped with a walnut brown sugar glaze V – Add ice cream $1.50

1812 W. FRANCIS | 509.326.2214 | WWW.DASSTEINHAUS.NET

Apple Cobbler Sliced apples with cinnamon, sugar and a touch of nutmeg. Topped with a buttery crust V – Add ice cream $1.50

Espresso Chile Salted Caramel Tartlet Espresso chile salted caramel in a chocolate tart shell with flake salt V “Lime in the Coconut” Truffle Coconut rum and lime ganache in a white chocolate shell GF V

Cheesecake French silk cheesecake topped with a caramel drizzle V

DRINK LOCAL No-Li Rotating Tap One of Spokane’s favorites $6.50 Pint

DRINK LOCAL Blackberry New Fashioned Made with Dry Fly whiskey $14

100 N. Hayford Rd. (509) 481-6227 Menu served Monday-Sunday, 4 pm-10 pm

Spokane Valley 2315 N. Argonne Rd. (509) 924-9600 Menu served Monday-Sunday, 4 pm-9 pm

MAC DADDY’S

Airway Heights 7611 W. Sunset Hwy. Menu served Monday-Sunday, 4 pm-9 pm

(509) 838-8372

Family friendly restaurant that specializes in mac and cheese NORTH SPOKANE

AMERICAN

FIRST COURSE Deep Fried Pickleback Pickles Dill spears marinated in Jameson Whiskey, coated in beer batter and deep fried to a golden brown V

Buffalo Chicken Mac Balls Buffalo chicken mac and cheese, breaded and deep fried to a golden crunch Blue Cheese Wedge Iceberg wedge salad topped with blue cheese dressing, blue cheese crumbles, cherry tomatoes, bacon crumbles and fresh chives GFA SECOND COURSE Cajun Mac and Cheese Mac and cheese grilled with Andouille sausage, Cajun-seasoned chicken, blended with cheddar and pepper jack cheeses GFA Gluten-free noodles $3

Menus onthego HOURS: TUE-THU 4-10P DRINKS ‘TIL 10 • FRI-SAT 4-11P DRINKS ‘TIL 12 415 W. MAIN AVE • SPOKANE, WA DURKINSLIQUORBAR.COM • 509.863.9501

Beer Cheese Mac and Cheese Mac and cheese grilled with German bratwurst, caramelized onions, blended with a beer cheese sauce and topped with crunchy pretzel bites GFA Gluten-free noodles $3 MacDaddy Smash Burger Two smashed beef patties topped with cheddar jack cheese, grilled red onion, jalapeño, and Cougar Gold mac and cheese, grilled to perfection. Served with fries GFA THIRD COURSE Blueberry Crumble Sweet-tasting blueberry filling, delicious shortbread crust and topped with an old-fashioned coconut and oat crumble V

Welcome to Spokane’s new home for handcrafted pasta and sauces made daily, craft cocktails & 160 different bottles of wine.

Reese’s Tart Vegan tart shell filled with Reese’s Peanut Butter and topped with a dark chocolate glaze V Huckleberry Ice Cream House-made by our friends at the Milk Bottle V

DRINK LOCAL Hop Chaos IPA A West Coast IPA made by local brewers $5 RESERVATIONS RECOMMENDED

10115 N. Newport Hwy. (509) 474-1336 Menu served Monday-Sunday, 4 pm-9 pm

Search by restaurant, region, cuisine or price InlanderRestaurantWeek.com

415 W Hastings Road | 509-413-1601 | mossutositalian.com

INLANDER RESTAURANT WEEK 2022 41

Never LEave Hungry

MAMMA MIA’S RESTAURANT

MACKENZIE RIVER PIZZA, GRILL & PUB Delectable dishes, always flavorful and fresh

AMERICAN

FIRST COURSE Small House Salad Fresh greens, diced pears and crunchy grape nuts with your choice of dressing

Small Caesar Salad Romaine, shredded parmesan and seasoned croutons tossed in Caesar dressing. Anchovies by request Small Bowl of Soup Little bowl of any of our soup offerings SECOND COURSE

Buffalo Mack n’ Cheese Fajita chicken, bleu cheese

crumbles, spicy buffalo sauce, breadcrumbs and penne in a classic cheese sauce

Ol’ Prospector 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 pound cake with Kentucky bourbon caramel sauce and vanilla ice cream, dusted with smoked sea salt flakes

— Spokane’s Legendary BarbeCUE — East

West

2315 N. Argonne Rd. 924-9600

7611 W. Sunset Hwy 838-8372

Open at 11am daily TheLonghornBBQ.com

Breakfast at 6:30am BBQ starts at 11am

DRINK LOCAL Gilligan’s Island Dry Fly Vodka, Peach Schnapps, OJ and cranberry juice $9.50 South Spokane

2910 E. 57th Ave (509) 315-9466 Menu served Monday - Sunday, 11 am - Close Coeur d’Alene 405 W. Canfield Ave (208) 772-5111 Menu served Monday - Sunday, 11 am - Close

HOW TO CARE while eating out

Build a relationship

Take a few extra moments to ask your server’s name, look them in the eye and honestly engage.

Write receipt notes

Write a personalized ‘thank you’ on your receipt - not only will the server see it, but their manager will too!

Become a regular

Look for creative ways to get to know and truly become friends with those on staff

Be an intentional tipper

Treat tips as a way to surprise and honor your servers. Look for opportunities to give more.

We bring the true Southern Italian dining experience to Spokane NORTH SPOKANE

ITALIAN

FIRST COURSE Gazpacho Salad Romaine lettuce, roma tomato, cucumber, croutons, red pepper and red onion served with a cherry olive oil vinaigrette GFA V V+ Deep Fried Ravioli House-made ravioli that’s hand breaded and fried to golden perfection. Choice of seafood or mushroom V Minestrone Soup Homemade soup with carrots, tomatoes, green beans, potatoes, celery, acini di pepe pasta and pieces of Mamma Mia’s house-made meatballs SECOND COURSE Black Olive Pappardelle Black olive infused, homemade pappardelle pasta 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, ricotta, Asiago, fresh tomatoes, fresh basil, and vodka sauce

Spaghetti Carbonara Spaghetti cooked al dente and tossed in a rich sauce made with egg, pancetta, Parmesan cheese, red pepper flakes and parsley GFA – Add your choice of protein for $5 THIRD COURSE Tiramisu Italian classic made with layers of sponge, espresso, marscarpone cheese and coffee liqueur dusted with cocoa powder V Lemon Cheesecake Buttery lemon crust with creamy lemon cream cheese filling, topped with lemon curd V Creme Brulee Creamy coffee infused custard topped with a crunchy caramelized sugar topping V

DRINK LOCAL Barili’s Backdoor Reserve Red wine blend on tap, exclusive to Mamma Mia’s $7 RESERVATIONS RECOMMENDED

420 W. Francis Ave. (509) 467-7786 Menu served Monday-Sunday, 4 pm-Close

MAX AT MIRABEAU The most eclectic culinary experience in Spokane is in the Valley @ MAX SPOKANE VALLEY

ECLECTIC

FIRST COURSE Sweet and Spicy Honey Glazed Wings Ginger, cilantro, Indian spice, mango drizzle, toasted sesame

Iceberg Wedge Salad Smokey garlic blue, ripe tomato, green onion, bacon BBQ Shrimp NOLA style, sweet barbecue rub, TT’s pale ale sauce SECOND COURSE Cioppino with Kalamata Olive Toast Prawns, scallops, clams, mussels, fish and aromatic fennel basil tomato broth Roasted Ginger Duck Leg Confit Orange bigarade, charred oranges, jasmine rice, almond slivers Truffled Hanger Steak and Frites Black truffle salt, caramelized onion and smoked tomato jam, cracked black pepper, truffled Gorgonzola tarragon JoJo’s THIRD COURSE Peanut Butter Pie Creamy peanut mousse, Oreo crumble crust, nut brittle Bread Pudding Salted caramel and vanilla bean bourbon sauce Mexican Chocolate Molten Cake Spiced chocolate ganache center, house-made Kahlua gelato

DRINK LOCAL TT’s MAX Pale Ale Our house beer made by TT’s Old Iron Brewery based in Spokane Valley $6.25

Open Daily | Full Bar 818 W. Sprague Ave | 476-0650 • 9602 N. Newport Hwy | 467-0292 NudoRamen.com

42 INLANDER RESTAURANT WEEK 2022

WE SERVE HOPE.

learn more at big-table.com

1100 N. Sullivan Rd. (509) 922-6213 Menu served Sunday-Saturday, 4 pm-Until closing

THE MELTING POT We offer a truly unique experience created by the art of fondue! DOWNTOWN SPOKANE

EUROPEAN

MOSSUTO’S ITALIAN The home of handcrafted pastas and sauces! NORTH SPOKANE

ITALIAN

FIRST COURSE Buffalo Wisconsin Trio Fontina, Butterkäse, Gorgonzola, sherry wine blend, shallots, scallions, Frank’s® RedHot Buffalo Wing Sauce. GFA V Loaded Baked Potato Cheddar Aged cheddar, Emmenthaler, vegetable broth, green goddess, garlic and wine seasoning, potatoes, bacon, scallions. GFA Fiesta Flambé Aged cheddar, Emmenthaler, lager beer, house-made salsa, jalapeño, tequila flambé. GFA V SECOND COURSE Beet and Feta Salad Beets, feta cheese, mixed field greens, Parmesan pine nuts, scallions, raspberry walnut vinaigrette GF V Tropical Salad Romaine, mixed greens, tomatoes, mango, hearts of palm, candied pecans, creamy citrus dressing GF V Wisconsin Wedge Iceberg wedge, tomatoes, Gorgonzola, smoked bacon, peppercorn ranch GF THIRD COURSE Meat Lover’s Filet mignon, spicy Thai teriyaki sirloin, Andouille sausage, coffee-rubbed Angus sirloin GFA The Coastal Sesame-crusted ahi tuna, Atlantic salmon, shrimp, featured ravioli GFA The Vegetarian Plant-based bratwurst, Impossible™ Polpettes, red onion, asparagus, zucchini, Thai vegetable potstickers V

FIRST COURSE Marinated Veggie Plate Olives, mushrooms, artichokes GF V

DRINK LOCAL Spicy Huckleberry Lemon Drop Warrior Huckleberry and Citrus Vodka, huckleberry purée, fresh lemon & sour with a cayenne sugar rim $11

DRINK LOCAL Dry Fly Smoked Old Fashioned Dry Fly Bourbon, brown-sugar-clove simple, cherry and chocolate bitters, oak smoked $13

Roasted Red Pepper and Bacon Bruschetta Roasted red pepper and bacon bruschetta served on crostini Soup or House Salad Minestrone or house tossed salad GFA SECOND COURSE Triple Garlic Shrimp Scampi Roasted garlic-infused spaghetti, garlic butter sauce, crispy garlic, pan-seared shrimp, shrimp dust Pistachio Pasta with Roasted Duck Roasted duck, artichoke, broccolini, creamy basil pesto, Parmesan cheese, roasted pistachio Pan-Seared Black Cod Pan-seared black cod, white bean and veggie ragout, lemon pan sauce GF THIRD COURSE Baci di Cioccolato with Pistachio Gelato Chocolate cookies kissed together with a white chocolate cherry ganache. Served with pistachio gelato GF Tiramisu Tiramisu, raspberry compote, vanilla whipped cream Pomegranate Panna Cotta Pomegranate panna cotta, chocolate dipped biscotti GFA

RESERVATIONS RECOMMENDED

Menu served Mon-Fri 4-9 pm; Sat Noon-10pm; Sun Noon-9 pm

415 W. Hastings Rd. (509) 413-1601 Menu served Tuesday-Saturday, 4 pm-9 pm

MUSTARD SEED

O’DOHERTY’S IRISH GRILLE

707 W. Main Ave.

(509) 926-8000

Tastes from the PNW blended with flavors of the Far East NORTH SPOKANE

ASIAN

FIRST COURSE Fresh Green Beans Spicy green beans sautéed in a soy sauce glaze with chopped garlic and chili paste GFA V V+

Spokane’s favorite Irish pub, right across from Riverfront Park DOWNTOWN SPOKANE

IRISH

FIRST COURSE Irish Stew Beef and sausage stew simmered slow with hearty vegetables

Asian-Glazed Pork Ribs Oven-roasted and glazed with hoisin barbecue sauce, garnished with fresh green onion

Mozzarella Sticks Fresh cut mozzarella cheese, hand dipped and fried to perfection!

Shrimp and Cream Cheese Wontons Thin pillows of dough stuffed with green onions, cream cheese and Asian spices, deep-fried and served with house-made sweet and sour sauce and hot mustard SECOND COURSE Chicken Phad Thai Rice noodles and eggs cooked in a savory tamarind sauce, topped with peanuts, fresh cilantro, carrots, bean sprouts, fresh green onions and a lime wedge GFA

Patty’s Scottish Egg A hard-boiled egg wrapped in mild sausage and deep fried. Served with a Dijon mustard dipping sauce SECOND COURSE Hooligan & Hannigan Reuben Sandwich Spokane’s favorite Reuben sandwich 29 years and running! Tender, slow-cooked corned beef, sauerkraut and melted Swiss cheese all topped with 1000 Island dressing on grilled rye bread. Served with O’Doherty seasoned steak fries. Grilled onions added on request

Beef and Broccoli Beef tenderloin stir-fried with broccoli, zucchini, onion, cabbage, carrots and celery in oyster sauce Maui Chicken Deep-fried chicken breast topped with sweet and sour sauce, mandarin oranges, pineapple and coconut THIRD COURSE Lemon Poppy Seed Rum Cake Rum-doused poppy seed cake that’s moist and tangy White Chocolate Huckleberry Cheesecake Locally made cheesecake drizzled with local huckleberry sauce Peanut Butter Cake Layered chocolate cake with a peanut butter cream filling, topped with peanut butter cups

DRINK LOCAL One Tree Cider A sweet and refreshing taste of Washington! Ask about seasonal selections $7

Sourcing regionally with an emphasis on sustainability for the future.

Fish & Chips Alaskan fish fillet, dipped in our Guinness beer-batter and deep fried. Served with our famous O’Doherty seasoned steak fries and tartar Bangers & Mash Irish-style pork sausage, boiled in Guinness and grilled. Served with sautéed cabbage and white cheddar mashed potatoes and gravy THIRD COURSE O’Doherty’s Irish Coffee Our twist on Irish coffee! Irish cream and honey whiskey liqueur in 4 Seasons blend coffee, topped with whipped cream

Join us for Restaurant Week 3 courses $22 6314 N Ash Street • Spokane

aperfect match As part of their mission of partnering for healing and a healthy future, MultiCare is matching financial donations made to Big Table during Inlander Restaurant Week. These matching funds will be utilized to provide medical, dental and mental health services for hospitality workers. To donate, simply utilize the QR code on the back of your Inlander Restaurant Week Menu.

Here’s to 5 y years!

INLAND NORTHWEST

s are made. Clinkerdagger, where great memorie

Galway-Style Bread Pudding Traditional Irish dessert, served warm with a Celtic cream whiskey sauce Homemade Apple Crisp Warm cinnamon apples, topped with an oat and brown sugar crumble and a scoop of vanilla ice cream!

DRINK LOCAL O’Doherty’s Irish Ale Light brown ale, brewed by No-Li Brewhouse in Spokane $5.90 RESERVATIONS RECOMMENDED

4750 N. Division St. (NorthTown Mall) (509) 485-1500 Menu served Monday-Sunday, 4 pm-Close

RESERVATIONS RECOMMENDED

525 W. Spokane Falls Blvd. (509) 747-0322 Menu served Monday-Sunday, 11:30 am-10 pm

W. 621 Mallon St | 509.328.5965 | clinkerdagger.com

INLANDER RESTAURANT WEEK 2022 43

A New in CD

NUDO RAMEN HOUSE

OSPREY RESTAURANT & BAR

The best ramen in town!

ASIAN

FIRST COURSE Crisp Tofu Fried tofu served with sweet garlic soy sauce glaze, topped with green onion GF V Cha Sha Bao Barbecue pork served in fluffy flat bread with pickled radish and hoisin sauce Crisp Coconut Shrimp Coated in a sweet, tangy housemade sauce and topped with toasted coconut SECOND COURSE Tonkotsu Ramen Fresh ramen noodles, barbecue pork, boiled egg, corn, inari, nori (seaweed), fish cake, beansprouts and green onions in a pork bone broth that has been cooked down for five hours – Add your choice of protein for $5

Vegetable Ramen Fresh kale ramen noodles, served with bok choy, corn, broccoli, carrots, mushrooms, green onions, cilantro and sesame oil in a soy miso soup GFA V+ – Add your choice of protein for $5 Chicken Katsu Breaded and fried chicken, served with edamame and a side of rice and tonkatsu sauce THIRD COURSE Dorayaki Traditional Japanese dessert. Dorayaki is made of two hand-sized pancakes sandwiched together with a sweet bean paste V Mont Blanc Cake Chestnut cream cake made with crunchy meringue, whipped cream and chestnut vermicelli Mochi Ice Cream Choice of two: vanilla, chocolate, mango, strawberry, green tea, red bean

3 Exquisite Courses! Born Out of Our Love of Fine Wines and Delicious Food Located in Riverstone CdA | 208-966-4991

Featuring New American cuisine & cocktails with a Spokane River view DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Burrata Caprese Heirloom tomato, red pesto, basil, grilled baguette V Roasted Beet Salad Roasted beets and watercress, pancetta, chevre, lemon vinaigrette GF

Baby Kale Caesar Baby kale, garlic crouton, aged Parmesan – Add chicken $5 or shrimp $8 SECOND COURSE Risotto with Roasted Butternut Squash Risotto, roasted butternut squash, sage, smoked gouda and mascarpone Carleton Farms Pork Lion Pork lion brined and lightly smoked, baby kale, garlic chips, gruyere mashed potato, honey-apricot gastrique Flatiron Steak Frites Wild Mushrooms Flatiron steak frites wild mushrooms, roasted leeks, 10-year aged balsamic, truffle fries THIRD COURSE Peach Bread Pudding Fig jam, vanilla crème anglaise Coconut Panna Cotta Coconut panna cotta, raspberries, lemon curd, Chantilly cream Crème Brulee

DRINK LOCAL Humble Abode Brewing IPA An American IPA brewed with Azacca, Citra, Simcoe and Chinook hops. 6.6% ABV $5

DRINK LOCAL The OL’Gal Cocktail Dry Fly whiskey, basil, simple syrup, egg white, bitters and grapefruit $12

RESERVATIONS RECOMMENDED

Downtown Spokane 818 W. Sprague Ave. (509) 290-5763 Menu served Monday-Sunday, 11 am-close

700 N. Division St. (208) 667-9660 Menu served Monday-Sunday, 5 pm-Close

North Spokane 9602 N. Newport Hwy. (509) 467-0292 Menu served Monday-Sunday, 11 am-close

PALM COURT GRILL

deliciousfood everyweek

The Historic Davenport Hotel’s premier restaurant! DOWNTOWN SPOKANE

NORTHWEST

FIRST COURSE French Onion Soup Sweet onions caramelized with sherry, beef broth, toasted crostini, melted Gruyère and Parmesan cheese, green onions Fresh Berry Salad Field greens, seasonal berries, dried cranberries, mandarin oranges, bleu cheese, toasted almonds, house-made poppy seed vinaigrette GF

Cougar Gold Cheese Dip Hot melted medley of cheeses, roasted garlic, shallots, pepperoncini, toasted house-made baguette SECOND COURSE Post Street 111 Salad Alaskan Dungeness crab, Oregon Bay shrimp, Rouge River bleu cheese crumbles, avocado, tomato and hard boiled egg. Tossed with creamy garlic vinaigrette Seared Pork Loin Roasted butternut squash puree, wild mushroom quinoa, Madera demi Chicken Fettuccine Alfredo sauce, fettuccine noodles, mushrooms, onion, peppers, tomatoes, lemon zest and Parmesan cheese THIRD COURSE Turtle Sundae Tillamook ice cream, caramel and chocolate sauce, Davenport Peanut Brittle, Chantilly cream, topped with cherry

Fresh - Farm to Table

Lemon Tart Myer lemon, candied lemon peel, confectioner’s sugar

Pacific Northwest Bistro

“Rolo” Dome Chocolate mousse, salted caramel

Join us for Restaurant Week!

call for reservations

509 838-8338 4241 S. Cheney-Spokane Rd. | latahbistro.com | 44 INLANDER RESTAURANT WEEK 2022

Free throughout the Inland Northwest, or read the digital edition on your tablet

DRINK LOCAL Spokane 74’ Spokane’s twist on the classic French 75. Dry Fly gin, Champagne, lemon juice and a little splash of huckleberry $12 RESERVATIONS RECOMMENDED

10 S. Post St. (509) 789-6848 Menu served Thursday-Sunday, 4 pm-9 pm

PENTAGON BISTRO & MARTINI BAR American cuisine with foreign flavors LIBERTY LAKE

AMERICAN

POST STREET ALE HOUSE Friendly pub with 26 taps featuring local brews & scratch-made food DOWNTOWN SPOKANE

GASTROPUB

FIRST COURSE Goat Cheese and Apricot Bruschetta Sourdough toast topped with apricot jam and goat cheese. Served with a side of salty nuts V

FIRST COURSE Kale and Radish Salad Kale with sliced watermelon radishes, tossed in a lime vinaigrette. Topped with Asiago cheese and toasted almonds

Scampi Shrimp sautéed in a white wine and butter sauce. Served with grilled bread

Mushroom Farcis Baked baby bella mushrooms stuffed with cream cheese, mozzarella, shrimp, scallions, bell peppers and herbs

Governor Salad Mixed greens, red onions and tomatoes tossed in our raspberry vinaigrette and topped with Gorgonzola cheese V SECOND COURSE Pan-Seared Pork Chop Cooked to perfection and topped with spicy apricot-ginger glaze Scallops Lightly seared and served with lemon beurre blanc Filet Mignon Grilled with salt and pepper and topped with our delicious pesto-butter THIRD COURSE Poached Pear Topped with mascarpone, candied walnuts and cinnamon. Served with vanilla ice cream V Chocolate Helena Flourless chocolate cake served with vanilla ice cream V Raspberry Truffletini A delicious blend of Godiva white and dark chocolate, vanilla vodka and Chambord

DRINK LOCAL Liberty Old Fashioned Vanilla bean old fashioned with Dry Fly Whiskey over big and free ice cube! Cheers $9

Beer Battered Steak Bites Shoulder tender beef battered in our Coldsmoke tempura, fried and served with a tangy Dijon sauce SECOND COURSE Blackened Swordfish Swordfish steak blackened and seared, served with a lime beurre blanc, rice pilaf, broccolini and rainbow carrots Beef Medallions with Demi-Glace Three, 3-oz. medallion steaks, topped with demi-glace and served with roasted fingerling potatoes, broccolini and rainbow carrots Add five shrimp $6.50

Locally Owned Latin Inspired Cuisine Located in Historic Hillyard

3020 E Queen Ave | Spokane | 509.309.2944

Shrimp and Basil over Linguini Jumbo shrimp sautéed with garlic and sun-dried tomatoes, tossed with linguini noodles and pesto sauce. Served with garlic bread THIRD COURSE Pint of Local Craft Choose one of our local microbrew options from the beer list Sample Paddle Choose 3 beers from our local microbrew list Davenport Crème Brulee Classic vanilla custard with caramelized sugar and topped with fresh berries

DRINK LOCAL The Beginning A blonde ale from YaYa Brewing in Spokane Valley $6.50 RESERVATIONS RECOMMENDED

RESERVATIONS RECOMMENDED

1400 N. Meadowwood Ln. (509) 891-7790 Menu served Monday-Sunday, 11 am-11 pm

1 N. Post St. (509) 789-6843 Menu served Monday-Sunday, 4 pm-Close

PROHIBITION GASTROPUB

Locally owned gastropub focused on creating positive guest experiences

PURGATORY CRAFT BEER & WHISKEY BAR

NORTH SPOKANE

Whiskey bar with a selection of over 600 spirits and incredible food

GASTROPUB

FIRST COURSE Bacon-Wrapped Jalapeño Poppers Garden fresh jalapeños stuffed with cream cheese, garlic and a three-cheese blend, wrapped in candied bacon, and served with huckleberry jam GF French Onion Soup Slow-cooked caramelized onions in a rich beef broth, topped with croutons and a three-cheese blend. The ultimate cheese pull! GFA Roasted Beet Salad Spring greens tossed with white truffle vinaigrette and topped with roasted beets, chèvre and toasted marcona almonds. GF V – Vegan available by request 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 handcut fries tossed with Wiley’s fry seasoning. GFA –Vegan and vegetarian burger is available Chicken Mushroom Penne Penne pasta tossed with cremini mushrooms, candied bacon, Parmesan, chèvre, and a decadent garlic cream reduction, topped with fresh scallions and tomatoes, and a Creole seared chicken breast GFA Chicken and Waffles Crispy fried chicken breasts set over buttermilk waffles drizzled with jalapeño jelly and topped with honey butter THIRD COURSE Creme Brûlée Custard with brûléed sugar topped with lemon curd and blueberries GF V Apple and Strawberry Crisp Candied apple and strawberry crisp with oat crumble and served with strawberry gastrique GF V+ Flourless Chocolate Cake Rich, decadent chocolate cake with peanut butter cream cheese frosting, sprinkled with espresso powder GF V

DRINK LOCAL Dry Fly Manhattan 101 proof bourbon, sweet vermouth, pomegranate reduction and filthy cherry $11 RESERVATIONS RECOMMENDED

1914 N. Monroe St. (509) 474-9040 Menu served Tuesday-Sunday, 4 pm-9 pm

DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Roasted Goat Cheese with Blueberries and Honey Roasted goat cheese with blueberries and honey, served with toasted baguette Pretzel Sticks Pretzel sticks served with beer cheese or beer mustard Add both beer cheese and beer mustard for $2

Chicken Pot Pie Croquettes Savory filling of chicken, onions, carrots and peas together with a rich bechamel sauce and encrusted in seasoned bread crumbs SECOND COURSE Grilled Chicken Sandwich Marinated grilled chicken breast, jalapeños, lettuce, tomato, onion, sriracha aioli, jack cheese served on ciabatta Pork Belly Tacos Flour tortillas, cabbage, green onion, pickled red onion, house Peruvian green sauce, sour cream and cilantro Whiskey Crusted Baby Back Ribs Slow smoked baby back ribs, hand rubbed with our house seasoning, served with our house barbecue sauce on the side THIRD COURSE Bourbon Caramel Sauce Cheesecake House-made bourbon caramel sauce served over New York-style cheesecake with toasted pecans Southern Whiskey Bread Pudding Southern-style bread pudding with a whiskey caramel sauce and maple candied bacon topping with toasted pecans Lemon Blueberry Layered Cake Sweet lemon blueberry layered cake with a cream cheese frosting

DRINK LOCAL Up In Smoke Our signature hickory smoked old fashioned crafted with Dry Fly $11

524 W. Main Ave. (509) 290-6518 Menu served Monday-Sunday, Noon-10:30 pm

INLANDER RESTAURANT WEEK 2022 45

join us for Inlander Restaurant Week!

RADICCI ITALIAN BISTRO

Family friendly restaurant serving fresh, housemade Italian dishes HAYDEN

3 COURSES

ITALIAN

WORLEY (COEUR D’ALENE CASINO)

AMERICAN

FIRST COURSE Tostada Toasted flour tortilla topped with refried beans, chorizo, lettuce, charred corn, red onions and pico de gallo. Served with salsa

Citrus Grilled Octopus Salad Baby arugula, Mediterranean octopus dressed with orange Supremes, and roasted tomato vinaigrette GF

Queso Dip Creamy white queso sauce with pico de gallo. Served with house-made tortilla chips

Beef Carpaccio Seared tenderloin thinly sliced and dressed with organic EVOO, cracked peppercorn, capers, shaved shallots and pecorino Romano cheese GF SECOND COURSE Wild Game Lasagna Ground venison and bison rolled in ricotta and mozzarella cheese, covered in Grandma’s red sauce Grand-E-Oli Five Cheese Ravioli With a vodka cream sauce V Miso Glazed Black Cod Served with red lentils and local blue oyster mushrooms GF THIRD COURSE Orange Brandy Almond Ricotta Cake Ricotta cake made with almond flour GF

Strawberry Gelato Locally made gelato, topped with balsamic glaze and sea salt GF

COME HUNGRY

Delicious Tex-Mex and pub-style food that is a CDA Casino favorite

FIRST COURSE Toasted Points Tarragon ricotta Sopraffina, drizzled with cayenne-infused honey balsamic, topped with crushed pistachios V

Italian Mascarpone and Ricotta Cheesecake Topped with a sour cream glaze

SAVE ROOM FOR OUR TASTY BEERS ON TAP

RED TAIL BAR & GRILL

Half Chicken Quesadilla Flour tortilla grilled with chicken thigh meat, cheddar cheese, smoked mozzarella, pepper Jack, pico de gallo and grilled onions. Served with salsa SECOND COURSE Buffalo Chicken Tacos Chicken thigh meat tossed in buffalo sauce then topped with lettuce, pico de gallo and cheddar cheese. Served on your choice of flour or white corn tortillas with a side of salsa and guacamole Fajitas Seasoned beef or grilled chicken breast atop of a bed of grilled onions and zesty bell peppers. Served with your choice of flour or white corn tortillas and a side of pico de gallo, sour cream, salsa and guacamole Taco Burger Brisket patty cooked with taco seasoning then topped with pepper Jack cheese, guacamole, pico de gallo and tortilla strips. Served on a potato bun THIRD COURSE Chocolate Leche Caramel Cake Moist chocolate cake with caramel topping Flan Vanilla custard with caramel topping

DRINK LOCAL Maryhill Viognier White wine $10

Tres Leche Cake Traditional moist white cake

DRINK LOCAL Old 95 IPA Brought to you by Laughing Dog Brewery $5.75

STAY LATE

open ‘til 10pm daily

EAT WELL

MOUTH-WATERING MENU’S TO SATISFY EVERY APPETITE

WWW.SWEETLOUSIDAHO.COM

SWEET LOU’S RESTAURANT & TAP HOUSE 601 FRONT AVE. | 208.667.1170 | DOWNTOWN CDA

RESERVATIONS RECOMMENDED

37914 S. Nukwalqw (208) 769-2600 x7540 Menu served every day, 11 am-Close

REMEDY KITCHEN & TAVERN

REPUBLIC KITCHEN AND TAPHOUSE

Elevated pub fare and cocktails. Your favorite South Hill hangout! SOUTH SPOKANE

GASTROPUB

FIRST COURSE Wings Half-order of wings dredged in almond flour and tossed in a honey Aleppo pepper sauce

Beet Salad Beet salad with preserved onions, arugula, smoked goat cheese tarragon oil and cured egg yolk Alabama Tamale Sweet potato polenta, pork lomo saltado wrapped in collard greens with a charred onion crema and a Fresno pepper relish SECOND COURSE Chile Verde Fire-roasted pork shoulder simmered with tomatillos, poblano peppers, onions, garlic and cilantro. Served with Spanish rice and corn tortillas, topped with sriracha creme fraiche Gnocchi Creamy gnocchi with chardonnay and bourbonpoached apple and sage brown butter Beef Rouladen Beef rouladen stuffed with baby carrots and served with potato cakes and salsa espanole THIRD COURSE Cookie Butter Cheesecake House-made cookie butter cheesecake Brookie Cookie and brownie with marshmallow cream center, topped with chocolate drizzle and whipped cream, served with ice cream Bread Pudding Raspberry pain purdue bread pudding with creme anglaise

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

INLANDER RESTAURANT WEEK 1007 W. 1st Ave • (509) 456-5656 SCRATCHSPOKANE.COM 46 INLANDER RESTAURANT WEEK 2022

8049 N. Wayne Dr. (208) 635-5821 Menu served Tuesday-Friday 11 am - close; Saturday 1 pm - close

DRINK LOCAL Grey Fly Dry Fly Triticale, Earl Grey, honey, simple syrup and bitters $9.25 To ensure quality service, we will not be honouring any modifications to this menu. Special consideration for allergies

3809 S. Grand Blvd. (509) 443-3730 Menu served Monday-Sunday, 3 pm-9 pm

Gastropub fare and brews served in a historic 1910 house POST FALLS

GASTROPUB

FIRST COURSE Avocado Nachos Potato chips, avocado, house beer cheese, goat cheese, charred corn salsa, Anaheim chiles, coriander chutney, pickled onion, fresh cilantro and pickled jalapeno GF V – Add achiote chicken $5 Popcorn Cauliflower Crispy fried cauliflower tossed in local hot sauce and served with pickled carrots, topped with blue cheese and fresh cilantro GF V Belly Snacks Cured and slow-cooked pork belly, crisp-fried and tossed in maple powdered sugar and served with chili aioli, pickled ginger and topped with fresh cilantro GF SECOND COURSE Bacon Monte Cristo Battered and pan-fried grilled cheese and applewood bacon sandwich on sourdough with Dijon and raspberry jam – Add fries or sweet potatoes $5 Twice Fried Chicken Sandwich Extra crispy double fried chicken on a brioche bun. Choice of: Southern-style with beer mustard, creamy garlic and pickles and slaw, or Korean-style, tossed in Korean honey butter and topped with kimchi, pickled jalapeno and garlic aioli – Add fries or sweet potatoes $5 Crispy Cauliflower Tacos Two sweet chili-glazed cauliflower tacos, topped with cilantro slaw, pickled onions, garlic aioli and sesame seeds, served on warm corn and flour blend tortillas GFA V – Add an additional taco for $4 THIRD COURSE PB and J Crisp Marinated Northwest berries, peanut butter mousse, granola and honey whipped cream GF V Apple Cider Donuts Fried fresh and served with cream cheese frosting and Cinnamon Toast Crunch streusel V Porter Chocolate Brownie Served with salted caramel ice cream and house fudge sauce V DRINK LOCAL Red Huckleberry Sangria House’s Red Blend with house made huckleberry juice, orange juice, topped with sprite and fresh fruit $10

120 E. 4th Ave. (208) 457-3610 Menu served Monday-Sunday, 11 am-close

RUINS

REPUBLIC PI Wood-fired artisan pizza restaurant and craft beer bar SOUTH SPOKANE

PIZZA

Eclectic American cuisine

FIRST COURSE Pi Bites Baked and crisp-fried pi dough, sea salt, Perry Street beer cheese sauce, green onion V Qualchan Caesar Romaine, shaved Parmesan, Caesar dressing with herbed flat bread GFA Pi Salad Greens mix, roasted green garbanzo beans, carrot, cherry tomato, cucumber, Gorgonzola, pepperoncini, white balsamic vinaigrette GF V SECOND COURSE The District Pizza Rossa sauce, smoked fresh mozzarella, soppressata, cremini mushrooms, basil GFA

Fairview Pizza Garlic cream sauce, house cheese blend, house cured ham, pear, Gorgonzola, white balsamic reduction GFA

30th Off Grand Pizza Rossa sauce, house cheese blend, Italian sausage, pepperoni, house cured ham GFA THIRD COURSE Guinness Pudding Salted toffee crunch, house whipped cream V Espresso Cheesecake Chocolate-covered espresso beans and cocoa nibs GF V Dumpling Fried puff pastry, rotating fruit selection, vanilla ice cream V

DRINK LOCAL Perry Street Pilsner Crisp and refreshing Czech-style pilsner $6.50

611 E. 30th Ave. (509) 863-9196 Menu served Sunday-Saturday, 4 pm-Close

DOWNTOWN SPOKANE

ECLECTIC

FIRST COURSE Black Garlic Focaccia Black garlic butter + focaccia + pomodoraccio + pecorino fondue V

Flavors of Latin America with a view to live for!

Whipped Feta Feta cheese + sesame flatbread + charred onion oil + pickled hot peppers V Grilled Cabbage Green cabbage + schug + harissa + tahini V+ SECOND COURSE Pork Shoulder Braised pork shoulder + sweet potato pave + vadouvan curry + coconut + pistachio GF King Salmon Salmon + olive oil and lemon mashed potato + green olive + dulse + tomato broth GF Tofu Housemade tofu + chili crisp + scallion salad + Koji grilled mushrooms V+ THIRD COURSE Chocolate Cake Flourless chocolate torte + ginger jam + chantilly cream GF V Carrot Cake Garam masala carrot cake + labneh frosting + cashew brittle V Cannoli Cannoli + lemon curd + mascarpone + dark chocolate V

DRINK LOCAL Lumberbeard Brewing Seasonal variety $6 pint

225 W. Riverside Ave. (509) 443-5606 Menu served Tuesday-Saturday, 5 pm-9 pm

6412. E TRENT | HAYMAKERTAVERN.COM

OPEN MONDAY-SUNDAY 1950 BELLERIVE LN #106 | COEUR D’ALENE, ID | 208.758.0111 | TERRAZACDA.COM

The Backyard Burger

THE VALLEY'S BEST FOOD... PERIOD!

Good Friends and Great Food on the South Hill 3809 S GRAND BLVD | REMEDYCRC.COM

Honey Aleppo Wings

Mushroom Chicken Alfredo

1811 W BROADWAY AVE | BACKYARDSPOKANE.COM

5 Star Dive Bar

Voted Spokane's BEST BURGER 5 Years and Running

Restaurant Week | Restaurant Week | Restaurant Week | Restaurant Week |Restaurant Week INLANDER RESTAURANT WEEK 2022 47

RÜT BAR & KITCHEN

American-style gastropub featuring vegan food and craft cocktails SOUTH SPOKANE

GASTROPUB

Cauliflower Wings Choice of buffalo or Thai ginger, assorted vegetables, dipping sauce V V+ Sweet Potatoes Chili-peanut crunch, miso mayo, sweet soy, crispy garlic, scallion V V+ White Bean Queso Red pepper coulis, cilantro, house-made tortilla chips V V+ SECOND COURSE Mushroom Marsala Ragu Twice-fried polenta, broccolini, parsnips, Parmesan V V+

SUNDAY -THURSDAY 8AM -9PM FRIDAY-SATURDAY 8AM - 10PM

Join Us For Inlander Restaurant Week!

Bok Choy Bowl Soy braised oyster mushroom, broccolini, jasmine rice, pickled cucumber, carrot, sambal aioli, scallion GF V V+

Truffle Mac Cavatappi pasta, broccolini, coconut bacon bits, bread crumbs, aleppo flake GFA V V+ – Add crispy not-chicken $4 THIRD COURSE Cheesecake A House-made cashew cheesecake, rotating flavors GF V V+ Ice Cream Sundae Coconut ice cream, hot fudge, candied walnuts, Amarena cherries GF V V+ Peppermilk Punch Cocktail Bourbon, brandy, chartreuse, black pepper syrup, oat milk V V+

SAFARI FRESH GRILL AND BAR Southern-inspired American fare and cocktails DOWNTOWN SPOKANE

AMERICAN

FIRST COURSE Soup of the Day A fresh daily creation by one of our talented chefs. V, V+ available upon request Tomato Pesto Flatbread Garlic oil, fresh sliced tomatoes, fresh mozzarella and pesto drizzled on top

Caesar Salad House-made Caesar dressing, garlic croutons, Parmigiano Reggiano and lemon wedge Add chicken $7; spicy shrimp $8; salmon $10 SECOND COURSE Northwest Huckleberry BBQ Pulled Pork Sandwich Our house-smoked pork shoulder, smothered in a chipotle huckleberry barbecue sauce. Served with sweet potato fries, or shoestring fries tossed in truffle oil, Parmesan and herb mix Smoked Brisket Sandwich Our house-smoked brisket is topped with caramelized onion, Carolina barbecue sauce, smoked Gouda and slaw. Served with sweet potato fries, or shoestring fries tossed in truffle oil, Parmesan and herb mix Safari Room Gumbo A stew of onions, peppers, celery, okra, andouille sausage and chicken over a bed of Creole rice served with toasted bread THIRD COURSE Signature Crème Brûlée Housemade caramel, crème anglaise, fresh berries GF “Rolo” Dome Chocolate ganache, chocolate mousse, salted caramel GF

DRINK LOCAL Iron Goat Brewing Rotating pint $6

New York Style Cheesecake Creamy cheesecake with seasonal berries and a variety of purees to choose from

DRINK LOCAL No-Li Born and Raised IPA $7

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

RESERVATIONS RECOMMENDED

901 W. 14th Ave. (509) 280-2529 Menu served Thursday-Monday, 5 pm-9 pm

111 S. Post St. (509) 789-6859 Menu served Monday-Sunday, 4 pm-9 pm

SATAY BISTRO

SCRATCH RESTAURANT/RAIN LOUNGE

Fine dining American fusion bistro, full liquor bar and wine cellar

An upscale experience featuring creative and thoughtful cuisine

COEUR D’ALENE

DOWNTOWN SPOKANE

AMERICAN

Join us in Liberty Lake for Restaurant Week 3 Courses $22

N 1803 HARVARD RD LIBERTY LAKE @ THE ROUNDABOUT WWW.TRUELEGENDSGRILL.COM

509-892-3077 48 INLANDER RESTAURANT WEEK 2022

FIRST COURSE Blue Cheese Wedge Roasted hazelnuts, smoked bacon, dill blue cheese dressing

FIRST COURSE Signature Salad Baby spinach, brie, caramelized walnuts, bacon, pomegranate vinaigrette, sliced apple GF

Butternut Squash Soup Creme fraiche, toasted seeds

Tomato Bisque Creamy tomato soup with coconut milk V+

Ahi Tuna Wontons Asian slaw, wasabi whip, ponzu-infused ahi, sesame seeds Gluten Free option available SECOND COURSE Pistachio Glazed Salmon & Chili Lime Tiger Prawns Pistachio-encrusted salmon with a honey bourbon glaze, lemon dill sabayon sauce, seasonal fresh vegetables, garlic goat cheese potatoes GF

Frisée Salad Frisée, toasted cashews, shaved radish, pecorino Romano, grapefruit vinaigrette GF V SECOND COURSE Lobster Risotto Lobster, creamy risotto, edamame, tangy spinach and edamame purée, fried pickled onion, chili oil GF

Honey Stung Chicken Glazed chichen thigh, coconut chutney marmalade, honey stung sauce, roasted red pepper jasmine rice, bacon gouda Brussels GF ITALIAN FLAG RAVIOLI

BISTRO

Seared Pork Tenderlion & Onion Bacon Jam Creamy roasted corn polenta, caramelized onion bacon jam, candied pecan sweet potato cake THIRD COURSE Fried Bread Pudding Bites Suger dust, caramel, dark rum glaze, whipped cream Tiramisu Kahlua caramel syrup, coffee almond fudge ice cream Truffle Mousse Cake Raspberry chocolate Godiva port sauce, berries, hazelnut salted caramel ice cream GFA

DRINK LOCAL 2018 CDA Cellars No. 6 Red Wine Aged in French and American oak, hints of violets, red berry fruit, ripe cherry and soft oak. A great food wine! $12 glass | $47 bottle

RESERVATIONS RECOMMENDED

2501 N. Fourth St. (208) 765-2555 Menu served Monday-Sunday, 4 pm-10 pm

Beef Tenderloin Five-ounce beef tenderloin, red wine and herb compound butter, parsnip mashed potatoes, arugula salad with rosé vinaigrette GF Smoked Jackfruit Torta Smoked jackfruit, black beans, pickled onion, citrus aioli, fresh cilantro, cotija cheese, arugula salad with rosé vinaigrette V Rabbit Ragu Rabbit, pappardelle pasta, wild mushrooms, golden raisins, sherry vinegar, shaved pecorino Romano THIRD COURSE Chevre Cheesecake Creamy goat cheese cheesecake topped with huckleberries and Chantilly cream V El’s Apple Pie Locally sourced apples in a flaky homemade crust served with house-made vanilla ice ream and caramel drizzle V Champagne Ice Cream Housemade Champagne ice cream with carbonated sugar GF V

DRINK LOCAL Capones Old Fashioned Warrior Bourbon Whiskey, bitters, orange, cherry $10

RESERVATIONS RECOMMENDED

1007 W. 1st Ave. (509) 456-5656 Menu served Monday-Saturday, 4 pm-10 pm

SEASONS OF COEUR D’ALENE Intimate dining room, vibrant bar, or quiet fireplace lounge COEUR D’ALENE

BISTRO

SMOKERIDGE BBQ

Fun and unique dining experience inside a historic locomotive train

SPOKANE VALLEY

BARBECUE

FIRST COURSE Pork Belly Bites Korean honey glaze, house-made kimchi, chile aioli, sriracha drizzle GF

FIRST COURSE Smoked Deviled Eggs A fan favorite, creamy deviled eggs with a touch of smoke — crazy good!

Seasons’ French Onion Soup Walla Walla onions, 24-hour slow-simmered beef consommé, crouton, Gruyere, Parmesan

Andouille Sausage Bites House-made and smoked Andouille sausage, with no preservatives or chemicals. Served with our tangy pineapple mustard sauce

Lyonnaise Salad Frisee, endive, radicchio, warm bacon vinaigrette, Idaho potato, soft boiled egg GF – Add chicken $6 | Four shrimp $7 SECOND COURSE Seasons’ Mushroom Risotto Seasonal, locally grown Gem State mushrooms, butternut squash, Parmesan, pepitas, crispy Brussels sprouts – Add crispy pork belly $9 | Four shrimp $7

Creamy Feta Dip with Smoked Olive Tapenade New to our menu, this dip has a silky texture with a touch of sweetness, topped with our smoked olive and onion tapenade. Served with pita bread for dipping

GFA

JOIN US FOR 3 COURSE $33

SECOND COURSE Brisket French Onion Sandwich Chopped beef brisket topped with caramelized onions, brisket au jus sauce and cheese served on a hearty bun. Comes with your choice of slaw, traditional or cilantro lime

Seared Diver Scallops Three cast iron-seared scallops, butternut squash puree, cippollini onions, mushrooms, pepitas, aged balsamic, crispy sage GF

German Sausage Sandwich House-made and smoked German sausage, no preservatives or chemicals. Served on toasted Texas Toast bread and comes with your choice of slaw, traditional or cilantro lime

Crispy Skin Duck Confit Truffle mashed red potatoes, crispy Brussels sprouts, bacon, grain mustard GF THIRD COURSE A Cake of Cheese Creamy house-made cheesecake, graham sugar crust and Idaho huckleberry compote

Smoked Brisket Meatball Pasta Bowl Our own original Big Smoked Brisket Meatball “The Midwesterner,” served on a bed of penne pasta, house-made marinara sauce and cheese. Served with toasted Texas Toast bread. Our family has been making this marinara sauce for years!

Rocky Road Chocolate pot de crème, toasted marshmallows, brownie bites, almond brittle GFA Sweet and Salty Pretzel Bread Pudding Whiskey gelato, salted caramel drizzle, white chocolate covered pretzel

THIRD COURSE Traditional Bread Pudding A fan favorite! You can taste the brown sugar and vanilla in every bite. Served with our creamy lemon topping

DRINK LOCAL From Idaho to London Up North Distillery Unaged Honey Spirits, fresh lime juice, pineapple juice, simple and Empress 1908 gin $10

Root Beer Float Hand-dipped vanilla bean ice cream and root beer Apple Crisp This is a new hit! Loaded with tart apples and topped with our brown sugar oat streusel crisp. Served with whipped cream

DRINK LOCAL Hard Strawberry Lemonade Fresh lemon, house-made limoncello, Spokane’s Warrior Vodka and strawberries give this drink a kiss of summer! $8

RESERVATIONS RECOMMENDED

209 Lakeside Ave. (208) 664-8008 Menu served Monday-Sunday, 11 am-Close

SHAWN O’DONNELL’S AMERICAN GRILL AND IRISH PUB Traditional Irish grub and American favorites DOWNTOWN SPOKANE

IRISH

FIRST COURSE Celtic Caesar Salad Chopped romaine, baby kale, shaved Parmesan, house-made croutons

11027 E. Sprague Ave. (509) 710-3426 Menu served Thursday-Sunday, 4 pm-8 pm

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, o d. creamy horseradish USEnd scratch-made fo $ ra P HO e 1 e A b 2 T ft ICAN N beef on cracubes, Guinness Beef Stew Guinness-braised Kobe AMER NTEdRpub with a focus LApearl le o p rustic-cut carrots, parsnips, celery, onions with o p rh h a used wit eighbo o ANE tosse n and a h Colcannon-style mashed potatoesN Son top SPOK io reens O UTH ixed g red on E

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719 N. Monroe St. (509) 326-7251 Menu served Monday-Sunday, 11 am-Until closing

Hours Available Hours listed are the times the threecourse Inlander Restaurant Week menu is served (some menus are available at dinner and lunch!)

INLANDER RESTAURANT WEEK 2022 49

SOUTH HILL GRILL

An American Bistro with a sushi twist, cozy atmosphere and live music SOUTH SPOKANE

AMERICAN

SOUTH PERRY LANTERN

American restaurant and bar nestled in the South Perry district SOUTH SPOKANE

BISTRO

FIRST COURSE Calamari Fresh cut calamari strips, lightly battered and fried, then topped with pickled jalapenos and garlic aioli

FIRST COURSE Lantern Rockefeller Sourdough breadcrumbs, Parmesan cheese, herb-infused olive oil GF

Caprese Layers of tomato slices, mozzerella and fresh basil leaves drizzled with a pesto and balsamic reduction

Falafel Salad Heirloom carrots, arugula, falafel bites, carrot vinaigrette, English pea puree GF V V+

Gyozas Pork dumplings served with dipping sauce and wasabi, prepared by your choice of steamed, fried or grilled SECOND COURSE Fire Lion King Eel, crab and avocado roll topped with fresh salmon, eel sauce and spicy aioli, then baked. Served with an open flame

PNW Lentil Chili A hearty bowl of vegan chili made with local Washington green lentils and served with silver dollar Johnny cakes (gluten free substitution available) V V+ SECOND COURSE Halibut Crusted halibut, parsnip puree, braised carrots, caramelized cipollini onions GF

Pork and Apples Center-cut pork ribeye grilled and topped with creamy whiskey-glazed apple slices, served with loaded mashed potatoes and sautéed green beans – Add choice of soup or salad $2.50; substitute risotto $3.50

Three Sisters Polenta cake, confit squash, quinoa chorizo, corn and black bean relish GFA V V+

Clam Linguini Linguini noodles with our creamy house clam sauce tossed with bacon, garlic and tomatoes and fresh steamed clams THIRD COURSE Chocolate Tort Flourless chocolate torte topped with fresh strawberries and white chocolate ganache GF – Add a scoop of ice cream $1.50 Apple Crisp Warm apple crisp made from scratch. The perfect balance between sweet and tart – Add a scoop of ice cream $1.50

Bulgogi Lettuce Wraps Chili spiced beef, jasmine rice, kimchi, butter lettuce GF THIRD COURSE Craft Beer or House Wine Chocolate Mousse Dark chocolate mousse, salted caramel and fresh berries GF V Brown Sugar Brulée Pumpkin Tart Classic pumpkin pie, brown sugar brulee, fresh whipped cream V

DRINK LOCAL River City Red Ale $7

Banana Fritters Made with cakey batter, loaded with bananas and fried to crispy perfection – Add a scoop of ice cream $1.50

DRINK LOCAL Iron Horse Brewery Craft Beer Rotating tap $6 RESERVATIONS RECOMMENDED

Now this is Fine Dining!

2808 E. 29th Ave. (509) 536-4745 Menu served Monday-Sunday, 4 pm-9 pm

1004 S. Perry St. (509) 290-6047 Menu served Monday-Sunday, 4 pm-Close

STEAM PLANT RESTAURANT & BREW PUB

SWEET LOU’S RESTAURANT AND TAP HOUSE

Offering seasonally crafted food in a historic location

American fare, with original recipes and fresh ingredients

DOWNTOWN SPOKANE

NORTHWEST

FIRST COURSE Smoked Salmon Salad Greens, tomatoes, cucumber, hardboiled egg, dill caper dressing

Pretzel Stacks Soft warm pretzels, cheese sauce and mustard

*hic*

Artisan Flatbread Arugula, goat cheese, caramelized onions, balsamic glaze SECOND COURSE Pork Ribeye Pork ribeye, Boursin mashed potatoes, seasonal vegetable

[drink responsibly]

Tofu Pasta Creamy pesto sauce, crispy tofu, warm baguette V Southwest Burger Candied bacon, fried jalapeños, chipotle aioli, french fries THIRD COURSE Chocolate Decadence Rich dark chocolate gluten-free cake with whipped cream and fresh berries GF Browned Butter Cake Sweet pound cake deep fried and served with a blend of berries Chocolate Mousse Rich and creamy dark chocolate mousse served with an Oreo cookie crumble

DRINK LOCAL Limoncello Triticale Blaze Locally-made Dry Fly Triticale Rye, house-made Limoncello, fresh lemon juice, peach preserves, mint, Scrappy’s Orleans bitters $11

JOIN US FOR RESTAURANT WEEK AND EXPERIENCE OUR LOCALLY SOURCED, CREATIVE MENU

COEUR D’ALENE

AMERICAN

FIRST COURSE Tailgate Egg Rolls Two egg rolls stuffed full of cream cheese, jalapeños and mixed cheese. Served with homemade jalapeño jelly for happy dipping V Wings Three bone-in wings, you decide how you want them, wet or dry. Ask your server for current sauce and dry-rub options GFA

Calamari Hand-battered rings and tentacles served with sriracha mayo and cilantro lime aioli SECOND COURSE Bison Ribs Fred Flintstone would be impressed! Three tender glazed bison ribs with bourbon barbecue sauce. Served with your choice of one side GF Add a grilled prawn skewer $8.99 Lobster Roll Lobster pieces mixed with celery, green onions and mayonnaise on a New England roll. Served with your choice of fries or chips GFA Pork Ribeye Grilled pork ribeye with a sweet apple and cranberry topping. Served with your choice of one side GF THIRD COURSE Chocolate Chip Cookie Skillet Baked when you order so it’s hot enough to melt the Tillamook vanilla bean ice cream GFA Peanut Butter and Chocolate Cheesecake Homemade peanut butter cheesecake with Oreo crust and laced with Hershey’s milk chocolate V Triple Chocolate Brownie Ghirardelli triple chocolate brownie topped with Tillamook vanilla bean ice cream, caramel and chocolate sauce V

DRINK LOCAL Lou’s Brew IPA Our very own house IPA made by Laughing Dog Brewery $4

159 S. Lincoln St. (509) 777-3900 Menu served Tuesday-Saturday, 4 pm-9 pm

601 E. Front Ave. (208) 667-1170 Menu served Monday-Saturday, 11 am-10 pm

TABLE 13 RESTAURANT

TAVOLATA

Small-plate, big flavor restaurant serving American classics

Pasta-centric Italian cuisine using quality ingredients from the PNW

DOWNTOWN SPOKANE

AMERICAN

DOWNTOWN SPOKANE

ITALIAN

FIRST COURSE Poke Crisps Sashimi-style ahi, Walla Walla onion, macadamia nut, spring onion shoyu on crisp wontons

FIRST COURSE Roasted Beets ricotta, pistachio, basil, sherry vinegar GF V

Grapefruit Salad Bibb lettuce, goat cheese, avocado, mandarin oranges, mint-lime vinaigrette GF

Kabocha Squash pine bud syrup, pumpkin seed, mascarpone GF SECOND COURSE Rigatoni spicy sausage, tomato, chili, marjoram, parmesan GFA

Smoked Salmon Corn Chowder House-made soup, made fresh daily SECOND COURSE Gnocchi and Wild Mushroom Basil sauce, burrata cheese, caramelized onions Grilled Duroc Pork Chop Pomegranate and apple compote, fingerling potatoes, seasonal vegetables GFA Northwest Cioppino Salmon, halibut, Manila clams, fennel, seafood stock, red pepper flakes THIRD COURSE “Rolo” Dome Chocolate mousse, crème anglaise, caramel sauce Creme Brule Fresh berries, whipped cream GF

Bruschetta smoked fish, pickled onion, aioli

Tonnarelli cracked pepper, pecorino romano GFA V Baked Cod fingerling potatoes, nduja sausage, chili, butter THIRD COURSE Tiramisu amaretto, mascarpone, espresso, lady fingers V Dark Chocolate Torta salted caramel, pistachio GF

DRINK LOCAL The Departed yaya brewing company’s american amber ale (16 oz) $12

Apple Crisp

DRINK LOCAL Barrister Cabernet Franc Hints of black cherry, toasty oak, orange peel, cloves and the sweetness of honey $15

RESERVATIONS RECOMMENDED

Brisket Meatball Past Bowl

Sorbetto seasonal sorbet, almond streusel GF V V+

New York Style Cheesecake Meyer lemon, huckleberry and house-made honeycomb

333 W. Spokane Falls Blvd. (509) 598-4340 Menu served Monday-Sunday, 5 pm-9 pm

JOIN US FOR RESTAURANT WEEK

Feta Dip

3 COURSES $33

RESERVATIONS RECOMMENDED

221 N. Wall St. (509) 606-5600 Menu served Sunday - Saturday, 4 pm - 9 pm

11027 E Sprague, Spokane Valley 509-710-3426 | SmokeRidgeBBQ.com

AWARD-WINNING WINES

Live Music featuring Inland NW talent Public & Private Events

Spokane Art Gallery Venue Visit our Winery and Downtown Tasting Room

1213 W. Railroad Ave, Spokane || (509) 465-3591 || barristerwinery.com Tasting Room 203 N. Washington || (509) 413-1090 INLANDER RESTAURANT WEEK 2022 51

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Menu A Dining & Happy

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TERRAZA WATERFRONT CAFE

Exceptional Latin and South American dining, set on the Spokane River COEUR D’ALENE

LATIN

FIRST COURSE Tequila Clams Reposado tequila, Argentinian chorizo, clams, herbs, lime, grilled sourdough GFA – Double portion size - $8 Half Salad Half size portion of any salad: Quinoa Greens V+, Jicama Citrus V, Warmed Spinach, Roasted Beet V, Cezar GFA – Add your choice of protein - $6, Full size salad - $6 Elote Cakes Roasted corn, masa, queso fresco, cilantro, crema, pickled Fresno chilis GF V SECOND COURSE Churrasco Steak Argentinian-style grilled skirt steak, chimichurri, mashed sweet potatoes with coconut milk GF – Add grilled shrimp - $8 Arroz con Gandules Honduran-style rice dish with pork, pigeon peas, vegetables and spices GF Chicken or Vegetable Tamale Slow cooked pulled chicken or spiced roasted vegetable blend (V), stuffed inside our banana leaf-wrapped Oaxacan style tamales. Gallo pinto and dressed jicama slaw GF – Add a second Tamale - $10 THIRD COURSE Arroz con Leche Flan Latin-style spiced rice pudding composed within a velvety custard of a flan GF V Chocolate Torte Flourless chocolate torte, pink peppercorn goat’s milk panna cotta, burnt candied orange peel, masa crumble GF V

FREE | 2021-22 Edition from Three Peaks Kitchen + Bar at Spokane Tribe Casino

ADVERTISING SUPPLEMENT TO THE INLANDER

THEMENU_1_CNTS_2021

_SpokaneTribeCvr.indd

1 4/19/21 4:28 PM

Alfajores y Cafe Latin shortbread cookies served with our signature coffee blend from Coeur d’Alene Coffee Company V – Add rum (to your coffee) $8

DRINK LOCAL Paragon Brewing Draft Beer Ask your server about our current draft selection $6 RESERVATIONS RECOMMENDED

1950 Bellerive Lane (208) 758-0111 Menu served Thursday-Saturday, 4 pm-Until closing

THREE PEAKS KITCHEN + BAR A place of gathering for casual dining featuring local ingredients AIRWAY HEIGHTS (SPOKANE TRIBE CASINO) AMERICAN

FIRST COURSE Spinach Artichoke Dip Gruyere, parmesan, pita crisps GFA Strawberry Arugula Salad Point Reyes blue cheese, vineyard greens, marcona almonds, berry vinaigrette GF

Avocado Sweet Bay Shrimp Parfait Field Greens, artichoke, garbanzo beans, tear drop tomatoes, green goddess dressing GF SECOND COURSE Sour Mash Pork Porterhouse Honeycrisp apple demi-glace, No-Li scalloped potatoes, brussel sprouts Green Chili Braised Short Ribs Mexican street corn, jalapeno jack cheese polenta GF Cioppino Manilla clams, jumbo prawns, calamari, salmon, tagliolini, tomato broth, garlic crostini THIRD COURSE Bourbon Bread Pudding White chocolate, vanilla bean gelato

THAI BAMBOO RESTAURANTS Spokane and North Idaho’s favorite Thai restaurant

THAI

Thai Golden Wings Chicken wings marinated in Thai spices, baked tender and then fried until crispy. Served with a Thai lime dipping sauce GF Samosas Sweet potatoes, carrots, peas, potatoes, cashews and onion with Indian spices, stuffed in a wonton wrapper and fried golden. Served with a fresh-herb jade sauce V SECOND COURSE Garden Phad Thai Stir-fried rice noodles, bok choy, snow peas, zucchini, carrots, cabbage and broccoli in phad Thai sauce, topped with peanuts and green onions. Served with carrots and cabbage GF V Langoustine Red Curry Thai Bamboo’s signature red curry with Langoustine lobster, coconut milk, bamboo shoots, bell peppers and fresh Thai basil. Served with Thai jasmine rice GF Seafood Fried Rice Thai jasmine rice stir-fried with scallops, premium crab meat, shrimp, egg, snow peas, broccoli, carrots, onions, cabbage and Thai classic sauce. Garnished with fresh cilantro and green onions GF THIRD COURSE Coconut Cheesecake Fresh baked creamy coconut cheesecake made with a gluten-free coconut crust. Served with whipped cream and caramel GF Warm Brownie Sundae Warm Sweet Street chocolate, caramel and pecan brownie topped with vanilla ice cream then drizzled with caramel sauce Coconut Rice and Banana Spring Roll Coconut sticky rice and sliced fresh bananas rolled in spring roll wrappers and fried. Topped with vanilla bean sugar V

DRINK LOCAL Mountain Berry Martini Warrior Huckleberry vodka, triple sec, muddled berries and lemon. (North and south locations only) $9

North Spokane 5406 N. Division St. (509) 777-8424 Menu served Monday-Sunday, 11 am-close South Spokane 2215 E. 29th Ave. (509) 232-8424 Menu served Monday-Sunday, 11 am-close Spokane Valley 12722 E. Sprague Ave. (509) 444-8424 Menu served Monday-Sunday, 11 am-close Coeur d’Alene 2010 N. 4th St. (208) 667-5300 Menu served Monday-Sunday, 11 am-close

GETSOCIAL

Chocolaté Pots De Crème Fair trade certified, organic dark chocolate, panna cotta White Peach Bellini Sorbet Prosecco splash GF

DRINK LOCAL Iron Goat Brewing Beer Please ask your server about our seasonal selection $2

Join us for

Inlander Restaurant Week Downtown Spokane · 221 N. Wall St 509.606.5600 · @tavolatapasta ETHANSTOWELLRESTAURANTS.COM

52 INLANDER RESTAURANT WEEK 2022

RESERVATIONS RECOMMENDED

14300 W. SR-2 Hwy. (509) 818-1547 Menu served Monday-Saturday, 3 pm-Close

FIRST COURSE Papaya and Mango Salad Green papaya, fresh mango, green apple, Thai chili, fresh green beans, garlic and peanuts tossed in a spicy lime dressing on a bed of shredded cabbage GF

For updates and giveaways #InlanderRW

TRUE LEGENDS GRILL

TWIGS BISTRO AND MARTINI BAR

Liberty Lake’s premier casual restaurant featuring a 26’x10’legendary TV LIBERTY LAKE

Chef crafted meals and specialty cocktails. Four Spokane locations.

AMERICAN

FIRST COURSE Caprese Salad Tomatoes, basil and fresh mozzarella drizzled with olive oil and balsamic glaze

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 SECOND COURSE Black and Bleu Artisan Pizza 12-inch hand-rolled beer crust with our creamy Alfredo sauce, shaved rib eye steak and mozzarella cheese, finished with arugula, bleu cheese crumbles and balsamic glaze Hangover Burger Half-pound Angus Beef patty, peppercorn dressing, macaroni and cheese, bacon and cheddar cheese. Our burgers are what made us famous! Italian Flag Ravioli Ricotta filled cheese raviolis topped with house-made pesto, Alfredo and marinara sauce and complimented with one of our homemade meatballs THIRD COURSE Warm Cookie a la Mode Baked to order peanut butter chocolate chip cookie topped with vanilla ice cream and chocolate sauce Razzleberry Crisp You’ll love this pairing of raspberries and sweet blackberries, baked in extra-flaky crust and topped with streusel Root Beer Float A mug overflowing with root beer and vanilla ice cream then topped with whipped cream

AMERICAN

FIRST COURSE Starter Salad Choose from Insalada Mista or toasted pecan Caesar salad GFA Spinach-Bacon Stuffed Portabella Portabella mushroom, garlic-bacon cream cheese, spinach, goat cheese, balsamic glaze, roasted red pepper, chives, spring mix GFA Honey Glazed Buffalo Shrimp Roasted buffalo-seasoned shrimp, honey glaze, creamy gorgonzola grits, celery radish slaw, honey dressing GFA SECOND COURSE Basil Roasted Salmon Seven-ounce wild Alaskan salmon filet, basil-pesto butter, roasted tomatoes, browned butter orzo, grilled lemon cream GFA – Upgrade to halibut $6 Grilled Chimichurri Steak Ten-ounce grilled coulotte steak, chimichurri sauce, bacon sweet potato hash, maple bourbon glaze GFA – Upgrade to a 14 oz. Choice ribeye steak $12 Smoked Gouda Mac and Cheese Grilled chicken, roasted mushroom, red onion, cavatappi pasta, smoked gouda cheese, sherry cream, bread crumbs, green onion GFA – Gluten-free pasta available $2 THIRD COURSE Chocolate Kiss Cheesecake Oreo crust, espresso-scented cheesecake, chocolate espresso beans, Irish cream sauce, white chocolate, whipped cream Strawberry Shortcake Martini Vanilla and strawberry vodka, vanilla syrup, strawberry puree, whipped cream, slice of strawberry, graham cracker rim No-Li Brewhouse Rotator Your choice of our currently featured No-Li craft beer on draft V+

DRINK LOCAL No-Li Brewhouse Big and Juicy IPA $5.95

DRINK LOCAL No-Li Twigs Amber Ale Twigs’ special amber from No-Li Brewhouse in Spokane $7

1803 N. Harvard Rd. (509) 892-3077 Menu served Monday-Sunday, 11 am-9 pm

North Spokane 401 E. Farwell Rd. Menu served every day, 11 am-close

(509) 465-8794

South Spokane 4320 S. Regal St. Menu served every day, 11 am-close

(509) 443-8000

Downtown Spokane 808 W. Main Ave. Menu served every day, 11 am-close

(509) 232-3376

Spokane Valley 14728 E. Indiana Ave. Menu served every day, 11 am-close

(509) 290-5636

Wood fired Neapolitan style pizzeria with an all Italian wine list COEUR D’ALENE

PIZZA

FIRST COURSE Small Radicchio Salad Mixed radicchio, shaved celery, pears, pickled fennel, Gorgonzola vinaigrette GF V Polpette One house-made meatball, Nonna sauce, Parmigiano-Reggiano – Add additional meatball $3

Arancini Mista One (1) mozzarella stuffed Arancini ball served with nonna sauce V – Add an additional arancini $3 SECOND COURSE Sausage and Honey House-made sausage, jalapeño, honey, tomato sauce, mozzarella, oregano GFA – Add houseo d. fermented, gluten-free crust $3 USEnd scratch-made fo $ ra P HO e 1 e A b 2 T ft cra ICAN Margherita San Marzano tomatoes,Nfresh basil, cus on AMER TERuNb wmozzarella, ith a fo LA gluten-free p le d o p EVOO GFA V – Add house-fermented, crust $3 o p h a useighborh d wit POK A

MASTER THEMENUS

1400 N Meadowwood Ln • Liberty Lake • 509-891-7790

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DRINK LOCAL Hunga Dunga Brewing Seasonal brew from Moscow’s craft brewer! $7 Pint

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2385 N. Old Mill Loop. (208) 758-7997 Menu served Tuesday-Sunday, 3 pm-Close

Now Open Every Day for lunch & dinner

KEY

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

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Whiskey Cream Gelato Whiskey-infused gelato GF V Marscarpone Pear Gelato GF V

Inlander Restaurant Week

RESERVATIONS RECOMMENDED

VICINO PIZZA

Visit Us during

Hours Available Hours listed are the times the threecourse Inlander Restaurant Week menu is served (some menus are available at dinner and lunch!)

712 N. Spokane St. • Post Falls • 208-777-9672

View menus at WhiteHouseGrill.com INLANDER RESTAURANT WEEK 2022 53

VIEUX CARRE NOLA KITCHEN

New Orleans Inspired Restaurant; Mardi Gras Week, Here We Come!

VINE & OLIVE EATERY AND WINE BAR

DOWNTOWN SPOKANE

European inspired small plates executed with Northwest flair

SOUTHERN

FIRST COURSE Hushpuppies A Southern Classic Served with our Louisiana Come Back Sauce. V

Red Beans and Rice Andouille Sausage, Red Beans and Rice, VC Cajun Spices. This One has a Bite to It! GF

Join us during Restaurant Week for your Fondue experience!

COEUR D’ALENE

EUROPEAN

FIRST COURSE Warm Brussels Sprouts Salad Bacon, dried cherries and hazelnut vinaigrette GF

Barbeque and Blue Fried Oysters Fried Hamma Hamma Oysters with Crystal BBQ Sauce. SECOND COURSE Red Fish Cajun Red Snapper with Okra and Herbs. GF

Marinated Beet Salad Pecans, avocado crema, feta, kale, molasses vinaigrette GF V

Louisiana Chicken and Leek Handpie Stewed Chicken and Leek Stuffed Handpie with Sweet Fennel Mustard. Served with a Fennel and Herb Salad.

SECOND COURSE Catch of the Day Braised fennel, orange, Swiss chard and ginger saffron sauce GFA

Jambalaya Andouille Sausage, Chicken, Holy Trinity, Tomato, Rice and a Whole Lot of Flavor. This One has a Kick! GF THIRD COURSE Beignet A New Orleans Classic French Doughnut. V Add a Scoop of Ice Cream and Shot of Espresso. $5

Tagliatelle Bolognese Housemade noodles and meat sauce

Charlotte Rousse Pudding A Decadent Whiskey and Cream Sweet Pudding. GFA V

Almond Cake Whipped cream, orange syrup, candied orange peel GF V

King Cake! A Mardi Gras Tradition. Who will Find the Baby for some Luck and Prosperity? V

DRINK LOCAL Classic Daiquiri Our Fresh Classic Daiquiri with Mill Town Distillery Rum. $12

Caesar Salad Sourdough, lemon and Parmigiano-Reggiano GFA

Steak Frites Butter-basted hangar steak and bordelaise GF THIRD COURSE Lemon Tart Lavender Panna Cotta V

Bordeaux Cherry and Chocolate V

DRINK LOCAL Post Falls Brewing Rotating IPA $6 pint

www.meltingpot.com/spokane-wa

RESERVATIONS RECOMMENDED

Gourmet doesn’t begin to describe us!

2037 N. Main St. (208) 758-7770 Menu served Monday-Saturday, 4 pm-Close

WHITE HOUSE GRILL

WILEY’S DOWNTOWN BISTRO

Garlic focused Mediterranean cuisine POST FALLS

MEDITERRANEAN

FIRST COURSE Cevizli Havuc Try this popular Mediterranean appetizer! Sautéed carrots, ground walnuts and herbs, chilled then mixed with Greek yogurt, olive oil, lemon juice and mayonnaise V Sarhos Salad Arugula, fennel, orange slices and feta cheese tossed with our house-made orange vinaigrette V Vermicelli Soup Spicy chicken broth with tomatoes, garlic, lemon juice and vermicelli noodles. The perfect way to start your meal! SECOND COURSE Chicken Italiano Grilled chicken breast over a creamy mushroom marsala sauce. Served with penne pasta and garlic green beans Snapper Raci’s favorite dish! Pan seared with tomatoes, capers and garlic. Topped with a white wine-butter sauce and served with rice and garlic green beans Adana Kabob Famous in Turkey! House-ground lamb and beef mixed with traditional spices. Grilled and served over pickled-onion relish and warm buttery pita goodness. Served with rice and garlic green beans THIRD COURSE Tiramisu Homemade, not store bought! Kadayif A variety of ground nuts rolled in shredded wheat phyllo. Baked and drenched in our delicious honey syrup Chocolate Martini Rich, delicious and boozy!

DRINK LOCAL Flying Old Fashioned Dry Fly Whiskey, bitters, vanilla bean, simple syrup $9

RESERVATIONS RECOMMENDED

1914 N MONROE • 509.474.9040

54 INLANDER RESTAURANT WEEK 2022

RESERVATIONS RECOMMENDED

1403 W. Broadway Ave. (509) 495-1400 Menu served Monday-Sunday, 3 pm-until closing

712 N. Spokane St. (208) 667-9660 Menu served Monday-Sunday, 11 am-10 pm

A small, locally owned bistro creating positive guest experiences DOWNTOWN SPOKANE

BISTRO

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 Curry Soup House-made yellow curry broth, lemongrass, Fuji apples and carrots softened with coconut cream and garnished with scallions GF V+ Classic Caesar Salad Crisp romaine hearts tossed with a classic creamy Caesar dressing, house croutons and ParmigianoReggiano cheese. Served with lemon GFA V SECOND COURSE Blackened Prawns or Blackened Tofu Cutlet Choice of blackened prawns or tofu, served with vibrant huckleberry chili sauce, sweet peas, sesame and a coconut rice cake accompanied by vegetable slaw tossed with chili lime vinaigrette GF V – Vegan available by request 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 Chicken Coq au Vin Slow-roasted chicken hind quarter with mushroom and pearl onion jus lie, “Everything Yukon” potatoes and crispy bacon crumbles GF THIRD COURSE Mini Margarita Pie Key lime pie with graham crust, filled with sweet cream and silver tequila, topped with whipped cream and black sea salt V Wiley’s Bourbon Creme Brûlée Delicious brûléed custard with vanilla bean and orange peel topped with bourbon-nutmeg caramel and whipped cream GF V Chocolate Pot de Creme A decadent dessert featuring coconut cream, chocolate and a hint of spice. Topped with raspberry puree and candied pecan GF V – Vegan available by request

DRINK LOCAL Dry Fly Whiskey Collins Dry Fly Port Cask Whiskey with sweet and sour, soda and lime $12 RESERVATIONS RECOMMENDED

115 N. Washington St. (509) 838-4600 Menu served Monday-Sunday, 4 pm-Until closing

Experience RESTAURANT WEEK

COSMIC COWBOY GRILL • TWIGS BISTRO & MARTINI BAR DINE. SHOP. PLAY. DOWNTOWN SPOKANE AT MAIN & POST

riverparksquare.com INLANDER RESTAURANT WEEK 2022 55

FOOD | SUSHI

Sushi Blossom doesn’t overly adorn its fish, letting true flavors shine.

Blossoming Bites

An elevated Japanese dining spot grows Spokane’s South Hill food options BY CARRIE SCOZZARO

t’s an unfortunate trend in many restaurants serving sushi to obfuscate the delicate flavor of fish with bait-and-switch substances: overly sweet sauces, thick slabs of cloying cream cheese, taste bud-deadening dollops of spicy mayo. In small amounts, it’s possible that a bit of extra spice or sweetness can complement the complex flavors

of fish, but the real star in a sushi roll is — or should be — the fish. Jae “Jay” Oh, who opened Sushi Blossom on Spokane’s lower South Hill in March 2021 would seem to agree. One of its signature rolls is the Sushi Blossom with an interior of salmon and avocado, topped with more

salmon, tuna, yellowtail, super white tuna (aka escolar) and snapper ($17). It is, reports Oh, “devoid of any sauce that would detract from the flavors of the raw fish that makes up the tradition and quality of sushi.” The Sushi Blossom is one of several such seafoodforward rolls on the menu, which boasts 45 sushi rolls ($9-$17) catering to a wide range of tastes. The Sea-hawks roll ($16) is refreshingly bright, with yellowtail, scallion, avocado and a scant drizzle of citrus-y ponzu sauce. The Cherry Blossom ($17) satisfies the craving for fried food with tempura shrimp, salmon and cucumber topped with seared salmon, tobiko and yellow onion with spicy mayo. And for those who enjoy a spicy sushi schmear, the Philadelphia roll ($14) pairs salmon and cream cheese for a riff on the typical bagel. The nigiri and sashimi offering is extensive, ranging from roe, scallop, squid and yellowtail to daily specials like bluefin tuna ($5-$10). Sushi chef Cody Murinko serves both sushi and sashimi several ways: donburi style, over rice and in combination platters. Sushi Blossom’s menu also includes grilled entrees like the ubiquitous chicken teriyaki ($14), yakisoba noodle dishes ($13-$15) and udon soup ($13-$15). If you’ve never tried hamachi kama, the tender area around the fish’s collar, put that on your list ($14). The appetizer and sake offering should make this South Hill spot a standout for friendly gatherings, especially in warmer weather when the patio opens. Share pankofried salmon with eel sauce ($12), poke salad ($14) or pot stickers ($6.95). Choose from both standard and unfiltered sake (nigori), which tends to be sweeter and is a delightful way to end a meal, similar to having a glass of port. Another sweet treat is taiyaki ($6), which Oh explains is a Japanese street food made from waffle batter, typically filled with sweet red bean paste. Sushi Blossom’s version, he says, “has a fish shape to it with a waffle on the outside, and an ice cream filling of various flavors.” One final draw to Sushi Blossom is the vibe inside the former Ginger Asian Bistro spot. The décor features more black accents in walls, shelving and a see-through room divider, punches of pink floral arrangements, dropdown lighting and an elevated seating area in one section of the restaurant so that you’re sitting above the traffic flying up and down Grand Boulevard. That fits perfectly with Oh’s goals for an uplifting dining experience. “We hope to help elevate Spokane’s growing culinary field and be a benchmark for quality food and intimate dining.” n Sushi Blossom • 1228 S. Grand Blvd. • Open TueFri 11 am-9 pm, Sat-Sun 12-9 pm • facebook.com/ sushiblossomspokane • 509-315-4973

FEBRUARY 24, 2022 INLANDER 23

REVIEW

SO THIS IS LOVE? The latest effort to capture the romance of Cyrano gets it all wrong BY MARYANN JOHANSON

here’s a scene early in Cyrano, a musical adaptation of the classic 1897 stage play, in which the titular wordsmith is advising a baker and wannabe poet on how to choose his literary metaphors. The baker is struggling with making something about stars and constellations work, and Cyrano gently suggests that an analogy closer to home might be more apt. You know, the fleshiness of dough, the sensuality of kneading, the warmth and visceral pleasure of fresh bread. “Aha!” the baker enthuses. The music swells and the camera swoops in to big bowls of plump dough being worked over by sexily floured hands, fingers teasing and squeezing... and it’s all faintly icky, yearning for earnestness but ineptly falling into parody. It’s not emblematic of everything that’s wrong with Cyrano, but it hits many of those discordant notes. The idea of this movie is better than the movie itself. Peter Dinklage — one of the finest actors working today — as soulful and eloquent Cyrano de Bergerac, minus the big nose but still lacking in confidence when it comes to admitting his feelings to the woman he adores? Love it. And he can sing! He gets to do some sword fighting! But way too much is missing that is absolutely required to make this work. The big one: We need to believe that that woman he longs for is worthy of his devotion. And there’s nothing here to convince us of that. Roxanne (Haley Bennett) is very pretty, but she comes across as stupid and shallow, at best. How can she sincerely believe that she has fallen in love with a handsome soldier, Christian (Kelvin Harrison Jr.), merely by catching a glimpse of him across a crowded public space? How can she maintain her self-delusion when the awkward, clumsy words that come out of his mouth when she finally does speak with him do not match — not even remotely — the smooth, charming poetry of his letters... which were, of course, written by Cyrano, expressing his own passion for Roxanne? How does she not know her smitten correspondent is Cyrano himself, when he takes over from Christian to woo her, from a hiding place, at her balcony one night? She’s known Cyrano since she was a child! She knows his voice!

24 INLANDER FEBRUARY 24, 2022

There’s only one explanation: She’s an idiot. This is not romantic, unless in the most depressing, most tragic interpretation of the word. There’s no humor, no absurdity in this take on one of literature’s great thwarted lovers, just misery and pain. (I now long to rewatch the 1987 utterly delightful romantic comedy Roxanne, starring Steve Martin and Daryl Hannah). I don’t think we’re intended to take this as so dark. There are touches of fairy-tale fantasy — Ben Mendelsohn as the absolutely vile nobleman after Roxanne is close to pantomime camp. And there is glorious color and light in the Sicilian locations; the beautiful cinematography is by Seamus McGarvey, who also shot the magical The Greatest Showman and 2012’s audaciously stylized Anna Karenina. That Anna Karenina was from director Joe Wright, as Cyrano is, and I’m afraid this is but another baffling misstep from the filmmaker. He started out making daring, enrapturing films such as Atonement, but lately has fumbled through Darkest Hour, which is nothing but Gary Oldman stomping around in a Winston Churchill suit, and the disastrous Pan, an embarrassingly empty pastiche of beloved action blockbusters. I’m tempted to wonder if perhaps it all works better onstage; this is based on the off-Broadway play by Erica Schmidt. (She is married to Peter Dinklage, and they both say the role was not written with him in mind.) But the music, also ported over from the play and written by the band The National, is downbeat at best, and often harsh and jarring. The unpleasantness of Cyrano is as puzzling as it is inescapable. n

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SCREEN | REVIEW

Rock Is Dead

delivers spiritual pronouncements and has a fling with Cummings’ flirtatious neighbor. McDonnell is a music video veteran who connected with the band while working on their video for the song “Run,” and his one previous feature is the 2013 horror comedy Hatchet III. He and Grohl obviously have a lot of affection for horror and for rock star-driven movies, from classics like A Hard Day’s Night to kitsch like KISS Meets the Phantom of the Park. But there’s little of the exuberant silliness that makes the Beatles’ while possessed by a demonic force. But movies (or even Spice World) entertaining once the Foos set up shop in the house at to watch, and the horror is disappointthe direction of their impatient manager ingly tame, although McDonnell eventu(Jeff Garlin), the aimless movie takes its ally stages some gory kills. Horror legend time getting back to the horrors. Eventually, John Carpenter composes the theme music the demonic force takes possession of Grohl alongside his regular collaborators Cody himself, who becomes fixated on completCarpenter and Daniel Davies, and he makes ing the mystical musical composition and a cameo as a recording engineer, but none seems to be on track to repeat the crimes of of his filmmaking spirit infuses the storytellDream Widow’s lead singer. ing or the bland visual style. In the meantime, the band members When Garlin’s smarmy industry execugoof around, with Grohl (who also receives tive returns for the finale, Grohl and screenstory credit) taking the lead and clearly havwriters Jeff Buhler and Rebecca Hughes ing fun starring in a glorified B-movie. The briefly raise some intriguing ideas about the musicians aren’t particularly good actors, decline of rock music and the need to make but they aren’t that much worse than the it dangerous again, typical stars of actual lowbut Studio 666 isn’t budget horror movies, and STUDIO 666 interested in exploring they’re better than, say, the Rated R deeper themes. It’s just Ramones in Rock ’n’ Roll High Directed by BJ McDonnell School. Director BJ McDonStarring Dave Grohl, Pat Smear, Rami Jaffee a vehicle for good-natured rock stars to play nell throws in a few ringers, around with horror effects and make dumb including Whitney Cummings as the nosy jokes. For Grohl and the rest of the Foos, it next-door neighbor who knows more about was probably a great experience, but by the the house than she lets on, and Will Forte end of the 105-minute running time, even as a delivery driver with his own musical diehard Foo fans may find themselves wishaspirations. Aside from Grohl, the Foo who ing for a three-minute music video instead. n makes the biggest impression is Jaffee, who

Dave Grohl and the Foo Fighters face demons in underwhelming horror comedy Studio 666 BY JOSH BELL

iven Dave Grohl’s affection for some of the cheesier aspects of classic rock, it’s a little surprising that he and his Foo Fighters bandmates hadn’t already starred in a movie. They’ve given hammy performances in numerous music videos, but sustaining a feature-length narrative is another matter, and the wellmeaning but plodding horror comedy Studio 666 is proof that they probably should have stuck to music-driven clips. There’s surprisingly little Foo Fighters music in this Foo Fighters movie, which stars the six band members (Grohl, Pat Smear, Chris Shiflett, Nate Mendel, Taylor Hawkins, Rami Jaffee) as themselves and was shot in the real house where they recorded their 2021 album Medicine at Midnight. Although the plot of Studio 666 also involves the Foos recording an album, their only musical performance is snippets of a single instrumental song, a “cursed” 40-minute epic that, if completed, will unleash an evil presence on the world. The movie opens with a 1990s-set prologue establishing the house’s haunted past, when the frontman of hard rock band Dream Widow slaughtered his bandmates

26 INLANDER FEBRUARY 24, 2022

“Make my way back home when I learn to... die?”

ALTERNATIVE

Night of the Rocking Dead Zombi’s innovative two-man instrumental rock attack defies expectations BY TIM GREENUP

erhaps nothing could make someone feel quite as lowly and earthbound as driving through rural Kansas in a Ford Taurus. But on a warm night in 2008, under an array of stars you can only see when away from city light pollution, the sound of Zombi’s Cosmos emerged from my friend Dustin’s chunky, gen one iPod and transported us to the outer reaches of the solar system... to the outer reaches of perception. That has always been a big part of the innovative rock duo’s appeal — its songs driven by lush analog synths and propulsive rhythms work like a drug. Sure, the listener remains physically in the present moment — chopping up carrots, sweeping the kitchen floor or behind the wheel on the way to Lawrence — but they’re also elsewhere: speeding through a neon-lit cityscape, fleeing from a madman with a knife, grinding gears in a machine shop, walking through the gloomy woods. Appropriately enough, Zombi drummer Anthony Paterra says that all the band’s albums must pass “The Car Test.” “If I can take the recordings out on the road and for whatever reason get slightly more and more amped up and then suddenly realize I’m going faster than I realize, that’s what I want to see.” ...continued on next page

Moore (left) and Paterra shine in the darkness. MATT DAYAK PHOTO

FEBRUARY 24, 2022 INLANDER 27

HOME OF THE SPOKANE SYMPHONY

MUSIC | ALTERNATIVE

THE FOX THEATER HEALING HARMONIES: A BENEFIT CONCERT FOR CANCER CARE NORTHWEST FOUNDATION with Collin Raye and The Frontmen of Country Thurs., February 24, 8pm

BEATLES VS. STONES: A MUSICAL SHOWDOWN Sat., February 26, 7:30pm Fox Presents

BLACK VIOLIN

Thurs., March 3, 7:30pm Spokane Symphony Masterworks

The scope of Zombi can be heard on 2020 and Liquid Crystal.

THE GENESIS OF THE SPOKANE SYMPHONY

James Lowe, conductor • Archie Chen, piano Sat, March 5, 8pm • Sun., March 6, 3pm Emporium Presents

STRAIGHT NO CHASER BACK IN THE HIGH LIFE TOUR 2022 Mon., March 7, 7:30pm Spokane Symphony

CARMINA BURANA

James Lowe, conductor • Dawn Wolski, soprano Aaron Agulay, baritone • Christopher Pfund, tenor Spokane Symphony Chorale Sat., March 19, 8pm Spokane Youth Symphony

REJOICE IN ARTISTRY Sun., March 20, 4pm

JULIA SWEENEY: OLDER AND WIDER - LIVE TAPING Sat., March 26, 4pm and 8pm Presented by DDA

THE GLENN MILLER ORCHESTRA Wed., March 30, 7pm

T H U R S D AY

MARCH 3 “Kev Marcus and Wil Baptiste came out onstage and the crowd was so excited. The show was so good. You have the beauty of classical music like Beethoven, Mozart interwoven with Hip-Hop, Rhythm and Blues, Soul, Pop, Jazz, Soul, Funk, and LIFE! I don’t thinkFilipe with there are two more talented artists around.

7:30 PM

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They played ...“A Flat” from the album “Classically Trained.” They did an amazing mix of “Believer” by Imagine Dragons. They [re]mixed “Let’s Get It On/ Thinking Out Loud” by Marvin Gaye and Ed Sheeran.” – Janel Spiegel, The Valley Ledger Bethlehem, PA

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28 INLANDER FEBRUARY 24, 2022

“NIGHT OF THE ROCKING DEAD,” CONTINUED... Despite being on metal label Relapse Records, Zombi is not a metal band. Zombi is a two-man instrumental outfit that merges electronic and rock influences to create songs that are simultaneously mesmerizing and menacing. Zombi gets slapped with all kinds of labels that never quite fit right: prog rock, space rock, krautrock, Italo-disco. It’s not that these labels are wrong, they’re incomplete. Like all good things, Zombi contains multitudes. As Zombi synth and bass wizard Steve Moore explains between nose nudges with his cat Honey during our Zoom interview, “We’re Gen Xers, so every other album has basically been a backlash against the album before that. We’re not happy doing the same thing. We want to evolve and grow and never make the same album twice.” This certainly rings true on Zombi’s most recent releases — 2020 (appropriately released in July 2020) is aggressive and loud while Liquid Crystal (released in May 2021) is a more subdued, moodier affair. One commonality between these two releases is that they both show Zombi drifting from its synth-centric roots toward more traditional rock instrumentation. The synths are still there, but they’re often lurking in the background. Meanwhile, eerie guitar licks and distorted bass take center stage, assuming the role of storyteller for the lyric-free duo. “The bottom line is that synthesizers have kind of f—ing jumped the shark,” says Moore. “Now everybody and their uncle has a modular rig, and they’re all putting out releases on Bandcamp Friday, and I want to do something different. I can do other things, and now’s the time to do those other things.” As two albums within a year might suggest, Zombi is jaw-droppingly prolific. In addition to the new records, last summer Zombi (and some select friends) released a series of 15 cover songs over the course of 15 weeks, featuring takes on songs by Pink Floyd, Genesis and The Cars. Moore spearheaded this effort and sees it as part of Zombi’s continual evolution. “After produc-

ing those covers, I seriously feel like I can try or attempt anything,” he says. “And I believe that undoubtedly the new Zombi stuff will reflect that.” Moore also composes for film, having scored The Guest and Mind’s Eye and a handful of other cult thrillers and horror flicks. “Steve is a freak,” Paterra says “The guy has ideas pouring out his head at all times.” Both members have other musical endeavors going on, too. Paterra has a deliciously spacey side project called Majeure, while Moore releases fun dancey yacht rock under the moniker Lovelock.

“I seriously feel like I can try or attempt anything. And I believe that undoubtedly the new Zombi stuff will reflect that.” For now, though, Zombi is returning to the road after a long hiatus. The current West Coast tour with The Sword marks the band’s first substantial U.S. tour in over a decade. The guys call it The Reestablishment Tour. Through the ’00s, Zombi played upwards of 150 shows a year, including stints opening for Italian horror icons Goblin and Swedish arena rockers Ghost. “For me right now, I’m all about touring,” Paterra says. “As a drummer that’s the one thing that feels the best, to just keep doing it night after night.” There’s a cautious optimism to the way Moore and Paterra talk about The Reestablishment Tour. The band had had “big fun things” planned for the release of 2020 (the album) — a tour with a larger supporting band — but then 2020 (the year) happened, and everything went kaput. Paterra acknowledges a “specter of sickness” still looms over the current tour. The guys joke that if Moore gets sick Paterra will have to play a 45-minute drum solo every night. Given that it’s Zombi, that would still probably be a transcendent ride. n The Sword, Zombi • Tue, March 1 at 8 pm • $22-$24 • Lucky You Lounge • 1801 W. Sunset Blvd. • luckyyoulounge.com • 509-474-0511

UPCOMING SHOWS HEALING HARMONIES: COLLIN RAYE, THE FRONTMEN Thu, Feb. 24 at 8 pm Martin Woldson Theater at The Fox $10-$65 THE SOUL REBELS Thu, Feb. 24 at 8 pm Lucky You Lounge $22

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KILLSWITCH ENGAGE, AUGUST BURNS RED, LIGHT THE TORCH Fri, Feb. 25 at 7:30 pm Knitting Factory $38-$40 BEATLES VS. STONES: A MUSICAL SHOWDOWN Sat, Feb. 26 at 7:30 pm Martin Woldson Theater at The Fox $35-$75 COLE SWINDELL, TRAVIS DENNING, ASHLEY COOKE Sat, Feb. 26 at 7:30 pm First Interstate Center for the Arts $40-$70 KALEO, BELLE MT, MYRON ELKINS Sat, Feb. 26 at 8 pm Knitting Factory $40 EWU: ODYSSEY OF THE STARS Sun, Feb. 27 at 3 pm Bing Crosby Theater $20 TOBYMAC, CROWDER, COCHREN & CO, CAIN, TERRIAN Sun, Feb. 27 at 7 pm Spokane Arena $29-$92 GONZAGA SYMPHONY ORCHESTRA WITH ALON GOLDSTEIN Mon, Feb. 28 at 7:30 pm Myrtle Woldson Performing Arts Center $13 UNDEROATH, SPIRITBOX, BAD OMENS, STRAY FROM THE PATH Wed, Mar. 2 at 7 pm Knitting Factory $33 Be sure to check with venues about vaccination/COVID test requirements.

FEBRUARY 24, 2022 INLANDER 29

Be sure to check with event organizers about vaccination/COVID test requirements.

MUSIC ALL THAT JAZZ

If I told you that the largest jazz music festival west of the Mississippi takes place in Moscow, Idaho, would you believe me? The Lionel Hampton Jazz Festival, which honors the music and history of the titular jazz legend, is bringing in some major names in jazz music this year as the festival returns to in-person programming. Most notably, jazz icon Dee Dee Bridgewater (pictured). This music legend has been a pioneer in jazz vocals, putting her own spin on standards and winning two Grammys over the span of her 56-year-career. Bridgewater performs Friday as part of the four-day festival; see the website below for the full schedule. — MADISON PEARSON Dee Dee Bridgewater • Fri, Feb. 25 at 7 pm • $20-$45 • Bruce M. Pitman Center • 709 Deakin Ave., Moscow, Idaho • uidaho. edu/jazzfest • 208-885-5900

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30 INLANDER FEBRUARY 24, 2022

BENEFIT BRAS FOR A CAUSE

Local nonprofits Volunteers of America and Transitions Women’s Hearth — which team up on a daily basis to help local women experiencing homelessness — are getting a bit festive for the cause during their annual Mardi Bras fundraising campaign. At an evening event kickoff (proof of vaccination is required) hosted by Berserk bar, with appetizers and a photobooth, locals can learn how their support and donations directly impact some of the more than 1,800 homeless women in Spokane. Specifically, Mardi Bras encourages those who can to give cash, or purchase new items such as underwear, bras, socks, deodorant and feminine hygiene products (the URL below also includes a link to an Amazon wishlist) to be distributed to women served by Transitions, a drop-in day shelter, and the Hope House, Volunteers of America’s overnight emergency shelter. — CHEY SCOTT Mardi Bras Kickoff Party • Tue, March 1 from 5-7 pm • By donation • Berserk • 125 S. Stevens St. • voaspokane.org/mardi-bras

CONCERT SPIN ME RIGHT ROUND

Have you ever wanted to just hang out with a crew of songwriters and ride their collective musical vibe? That’s essentially what a round format provides: The artists share the stage, take turns playing songs, banter and collaborate a bit. Lucky You’s upcoming Songwriters in the Round brings together some of Spokane’s most established singer-songwriters — Marshall McLean, Karli Ingersoll of Windoe and Cathedral Pearls, The Holy Broke’s Kent Ueland, and Matt Mitchell — to while the night away in a bout of musical revelry. The unpredictable and communal nature of the format means the show will be one-of-a-kind. — SETH SOMMERFELD Songwriters in the Round • Sat, Feb. 26 at 8 pm • $12 • Lucky You Lounge • 1801 W. Sunset Blvd. • luckyyoulounge.com • 509-474-0511

VOLUNTEER REGISTRATION

SPOKANE WASHINGTON

JUNE, 2022 25-26

WORDS KILLER TIME

Author Erik Larson specializes in making his deep historical research turn into provocatively lively reads so entertaining you’d swear they were novels. A journalist by training, Larson’s books of historical nonfiction are rich in detail, from the settings to characters’ quotes culled from historical documents. His The Devil in the White City, published in 2003 and about the 1893 World’s Fair in Chicago and a series of murders, seemed like it’s been on the bestsellers list forever and earned Larson a number of awards. This weekend, the part-time Seattle resident swings by Spokane to talk with SpokesmanReview columnist and author Shawn Vestal about Larson’s book The Splendid and the Vile. It delves into Winston Churchill’s world during World War II and was one of the most well-reviewed books of 2020. Tickets to the event include a paperback copy of the book. — DAN NAILEN

NOW OPEN COURT MONITOR & MARSHAL SPONSOR

Erik Larson with Shawn Vestal • Sun, Feb. 27 at 2 pm • $25 • Lewis & Clark High School Auditorium • 521 W. Fourth Ave. • auntiesbooks.com • 509838-0206

WORDS IT’S ABOUT TIME

It’s about time we gather, once again, to share each other’s unique human experiences. The fall in COVID-19 omicron variant cases has Pivot Spokane organizers excited to return in person to the Washington Cracker Co. Building to host another live storytelling event. Pivot has been providing a stage for local residents to share their struggles and triumphs for several years now. Each story is different, however, and the uniting theme for the next event is “About Time.” Step into the shoes of several local storytellers while enjoying wine and beer from Overbluff Cellars. This installment features incredible stories such as Jaime Stacy’s struggles as a person with ethnic hair living in Spokane, and Brad Thiessen’s journey of rediscovery after recovering from a traumatic brain injury. — JAMI NELSON Pivot: About Time • Thu, March 3 at 7 pm • $10 suggested donation • Washington Cracker Co. Building • 304 W. Pacific Ave. • pivotspokane.com • 509-499-4783

FEBRUARY 24, 2022 INLANDER 31 PacificMortgageCenter_022422_6S_WT

YELLOW BEANIE BOY You were leaving the ice rink as I was going. It was Saturday night, the 19th of February. I had seen you at the ice ribbon before, but was too shy to say anything. You were a fantastic ice skater and silently raced me around the ribbon. You were with your friends, and I was alone with my headphones and music. This time around, I was checking in, scanning my season pass, and you walked by nonchalantly and said “I like your beanie.” I was caught off guard; I couldn’t believe my ears. I quietly said thank you and watched as you walked away, leaving the ice ribbon, without another word. I hope this message will find you, and if it does, let’s meet up.

I SAW YOU WHAT COULD HAVE BEEN... I’m sorry for how I chose to burn that bridge. I truly am. It wasn’t nice. You will always hold a place in my heart as the man who opened my eyes to my value. But you will also always be the man that tucked tail and ran from something that could have been beautiful. I do wish you happiness. And I hope someday you can fill me in and update me on a happy life. But that’s not going to be anytime soon. I love you always, sweet, sweet friend. I will forever hold your smirk in the fondest of memories. You changed my life. I wish I could have been more in yours. XO Sweet Cheeks. I SEE YOU.... I see you out there on the streets of Spokane. Maybe you’re walking. Maybe you’re riding a bike. Maybe your angrily speeding and swerving through the traffic. Maybe you’re happy, maybe you’re sad. Maybe someone just spit in your coffee. I see you, and I acknowledge your suffering. We are all here trying to make the best out of the situation that is life on our planet — sometimes that looks like a middle finger. I get that, and I respect you. I wish nothing but safe and happy travels for you, my fellow Spokanites. The sunshine is coming... Keep breathing and life will get better. Stay safe Spokane!

CHEERS BUY CHAMPIONSHIP! “Congratulations to the LA Rams for buying a championship just like the Yankees and Dodgers in MLB or Miami, Cleveland, LA Lakers and of course Golden State in NBA.” GASGUY@NOMNOM Just when I was really starting to get to the point of giving up — giving up on me, giving up on humanity — you saved me. I am living in my car, and although I try to budget, I didn’t see how I was going to make it through until next payday & keep enough gas in my car to stay warm at night. Thank you, kind stranger, for filling my tank, not expecting anything in return, and for your awesome timing.

JEERS KNEW THIS DAY WAS COMING February 15th, and all indications suggest there was a fatal hit-and-run on Fourth. I have lived on Fourth for six years now, and I knew this would happen eventually. Morning, noon and night, doesn’t matter if the sun is going down and visibility is compromised, dark and raining sideways, a few inches of snow on the road and still coming down, I watch as people absolutely fly up and down Fourth. It’s

a 25 mph, thickly settled, residential neighborhood. There’s a school, a church, the Plant Farm, kids on bicycles, people like my wife and me who enjoy going for walks with our dogs, we see plenty of others out walking or jogging, yet there

“

HIGH RENT Shame on you landlords. A man on disability has to live in a drug house because he can’t get his own apartment. Housing lists are four years long. So is the Section 8 list. Over $1,000 for a one-bedroom, and your income

Thank you, kind stranger, for filling my tank, not expecting anything in return...

are so many motorists that have this irrepressible urge to race up and down the street. I myself have nearly been hit twice — once mowing my lawn, the other time taking my trash out. The lady was so close I could have opened her door, and, both times, the people were texting. People, please, slow down, put the phone down, put your burger down, and just focus on the road! As a kid, I was hit while on my bicycle, absolutely not my fault, either time, and twice, I was in pretty horrible car crashes. Again, not my fault. In both instances, the other motorist ran a red light. One moment of distraction can be life-changing. It’s just not worth it. And it bears repeating, IT’S 25 MPH ON FOURTH!! And yes, I’m the one screaming at you to slow down!! “ALL I GOT IS A HUNDRED!” To anyone who gets hundred-dollar bills from the bank and uses it to buy less than $20 worth of stuff, you suck. JEERS SPOKANE COUNCIL/MAYOR The city is trying to cram fluoride down our throats again, despite it being voted down, $600,000 study! Just like the unnecessary, additional stadium being built that we voted down, remember Albi? Why vote in this town? Oh and the mayor’s new prison walk in the Brown Street sidewalk, how long has she been in office? And this is her solution? Man’s inhumanity to man!

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.”

has to be three times the rent. You make Seattle look cheap. CURLEY STALKING THE KUPPS You shouldn’t be using your bully pulpit to stalk the MVP. RESPONDING TO DEMOCRAT ELITES WANT YOU TO SUFFER Democrats elites do not want people to suffer!!! Democrats actually care about people, wildlife, land, rivers, oceans. The Trump administration bungled the COVID response, and that caused all sorts of issues all over the world. China was shut down for many months, and this created a huge supply problem globally. Then you had the Trump tax cuts — another issue that Biden had to deal with — coupled with very bad weather this year also created headaches for the supply chain. Now Russia may start World War 3 — another huge issue dropped on the Biden admin. LOW SELF-ESTEEM Years ago, the running joke was that “Mussolini at least made the trains run on time.” Well, IF you have ever lived in Italy or traveled there (even in recent times), you’d know what a trick THAT was! However, if you were to make that comment nowadays, you’d be burned at the stake for, of course, you’d be a supporter by association of EVERY war criminal action he EVER made (Think Ethiopia) by praising him for the trains running on time. My point? Recently

SCHOOL NIGHT vs

Seattle Thunderbirds

First 1,000 children 12 & under will receive a Boomer the Bear plush pillow courtesy of Shriners Hospitals for Children – Spokane. Presented By:

Game Times:

32 INLANDER FEBRUARY 24, 2022

”

other word that has EVER come out of this guy’s mouth — which is a total Horse Manure stretch. SO, to cases! Feb 16, 21 newspapers reported that a $17 BILLION transportation bill is just about to be passed. In which the city of spokane (remember LOW SELF-ESTEEM small “s”) gets $50 million. To put that into perspective for the learning impaired. IF the state was splitting up $100 Spokane would get $0.40 (THAT’S FORTY CENTS). BUT the payback for the state scheme is through additional fees that EVERYONE will pay — NOT just paying back the 4/10ths of 1 percent we get here locally! So, it’s possible we would be paying $20 to $40 of that $100 example BUT getting 40 cents. Why the Hell does the East side keep allowing that BS to happen? OH!!! That’s right, we are enablers! Because we have “Low Self-Esteem”! n

THIS WEEK'S ANSWERS A S H E

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P A M P L O N A

B A R R E D

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U N E A S E

E N L E M I W N E O S A N P S E N S M A A R I M I D E S S H T R L E

A G O G O L D C A N A A N

R U N G

E M D A S T H O R E S E O L U H N O

B B Q S

A S B Y E R

R A T B E I T I D D E G R S A W R H O E E N E T D D F L A I A R E Q U I I N A R I N

O N S A L E

G O A T E E

D O T T H E I S

A S A E T R E

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

& PILLOW GIVEAWAY Fri. 2/25

there has been a gentleman that has been eviscerated here locally for telling the truth about the East side of the state being hugely taken advantage of by the West side. But of course, to support that premise you’d TOTALLY support every

CANCER NIGHT

Sat. 2/26

Tri-City Americans

Chiefs to wear special themed jerseys which will be auctioned off during the game. Presented By:

7 PM

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SAT

Matinee $5 Buy-in Regular games pay $1,000 (minimum electronic buy-in $25)

SUN

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$5 Buy-in Regular games pay $1,000 (minimum electronic buy-in $25)

MON Monday Night Bingo

W E LC O M E H O M E .

Free Dauber Day

SAT

Matinee Regular Bingo

SUN

Regular Bingo

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March 25TH – 28TH FRI

“Say Cheese” Drawings Regular Bingo Win one of 15 cameras!

SAT

Matinee Regular Bingo

SUN

$40,000 Anniversary Session Regular games payout twice, an extra mini-game and a guaranteed $7,000/$3,000 Split. See the Bingo Venue for more details. *Monday Night Bingo is matinee-style.

MON Monday Night Bingo

CASINO

HOTEL

DINING

SPA

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3 7 9 1 4 S O U T H N U K WA LQ W • W O R L E Y, I D A H O 8 3 8 7 6 • 1 8 0 0 - 5 2 3 - 2 4 6 4 • C D A C A S I N O . C O M

FEBRUARY 24, 2022 INLANDER 33

EVENTS | CALENDAR

BENEFIT

BINGO NIGHT Connect, win prizes and raise money for the North Idaho Centennial Trail Foundation with bingo night at the cider house. Bingo cards ($5) and 20% of all pint purchases directly support the nonprofit. Feb. 24, 6:30-8:30 pm. $5. Coeur d’Alene Cider Co., 1327 E. Sherman Ave. cdaciderco.com (208-704-2160) TASTE OF LIFE Hospice of Spokane’s signature fundraising event is virtual this year, with music, live and silent auctions, a short program and an opportunity to support the nonprofit and patients it serves. Feb. 25, 7-8 pm. $35-$75. hospiceofspokane.org/giving/fundraisingevents/taste-of-life (509-456-0438) MARDI BRAS KICK-OFF Volunteers of America and Transitions invite the Spokane community to help women experiencing homelessness. The kick-off event features appetizers and a photobooth. Proof of vaccination required. Visit the Mardi Bras website for details. March 1, 5-7 pm. By donation. Berserk, 125 S. Stevens St. voaspokane.org/mardi-bras THE FIG TREE VIRTUAL SPRING LUNCHTIME BENEFIT The theme of this year’s benefit is “spreading seeds of hope.” Registration required. March 4, 11:45 am12:45 pm. Free; donations accepted. thefigtree.org (509-535-1813)

COMEDY

KANE HOLLOWAY Kane is a touring comedian, impressionist and podcaster and has worked on Laughs on FOX, VH1’s Walk of Shane Shuttle and was a punch up writer for television. Feb. 24, 7:30 pm. $10-$16. Spokane Comedy Club, 315 W. Sprague. spokanecomedyclub.com I SAW YOU! Join the Blue Door Theatre Players as they pull the comedy from the “Cheers and Jeers/I Saw You” postings from the Inlander. Fridays in Feb. at 7:30 pm. $8. Blue Door Theatre, 815 W. Garland Ave. bluedoortheatre.com JAY MOHR Comedian, actor, radio host and best-selling author Jay Mohr has been performing stand-up comedy since he was 16. After landing his dream job of Saturday Night Live, and launching his career with Tom Cruise in Jerry Maguire, he appeared in over 200 episodes of network TV and over 25 feature films. 18+. Feb. 25-26 at 7:30 & 10:30 pm. $25-$40. Spokane Comedy Club, 315 W. Sprague. spokanecomedyclub.com SAFARI A “Whose Line”-esque, fastpaced short-form improv show based on audience suggestions. For mature audiences. Saturdays at 7:30 pm. $8. Blue Door Theatre, 815 W. Garland Ave. bluedoortheatre.com (509-747-7045) CASEY FREY The dancer and comedian is best known for his videos on social media, particularly Vine. Feb. 27, 7:30 pm. $25-$50. Spokane Comedy Club, 315 W. Sprague. spokanecomedyclub.com 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 ALMOST BEST IN SHOW Hobby horses are the vehicle for the BDT players to explore the lengths competitors go through to win. Rated for general audiences. Fridays in March at 7:30 pm. $8. Blue Door Theatre, 815 W. Garland Ave. bluedoortheatre.com (509-747-7045)

34 INLANDER FEBRUARY 24, 2022

COMMUNITY

GOLDEN HARVEST: FLOUR SACKS FROM THE PERMANENT COLLECTION The MAC’s collection of cloth flour sacks offers a unique window into the early development of Eastern Washington’s wheat industry, which today contributes billions of dollars to the state’s economy. Tue-Sun from 10 am-5 pm, Third Thu from 10 am-9 pm through May 15. $7-$12. Northwest Museum of Arts & Culture, 2316 W. First Ave. northwestmuseum.org SOCIAL FABRIC SERIES: DIRTY LAUNDRY This self-guided, mini-exhibition inside the Campbell House wrings details from diaries, correspondence and interviews to interpret personal and private topics not frequently shared in polite society. Through June 2022; open Tue-Sun from noon-4 pm (entry included with admission). $7-$12. The MAC, 2316 W. First Ave. northwestmuseum.org FEBRUARY FUN FLING DANCE Tango lesson taught by professional instructors followed by general dancing, refreshments, door prizes and fun. Couples, singles and all levels of dancers are welcome. Feb. 26, 7-10 pm. $5-$9. Ponderay Events Center, 401 Bonner Mall Way. (208-699-0421) TRIVIA: ANIMATED MOVIE VILLAINS Any animated movie villain is fair game for this trivia game — Toy Story’s Sid, 101 Dalmatians’ Cruella De Ville, Fern Gully’s Hexxus. All ages. Registration required. Feb. 26, 4-5 pm. Free. Online: scld.org COMMUNITY FORUM: WASHINGTON STATE DEPT. OF SERVICES FOR THE BLIND To learn what is important to the community about its services and share agency updates, the state Dept. of Services for the Blind is hosting a community forum. March 2, 7 pm. Free. Online: dsb.wa.gov/events/Community-Forum VERY VINTAGE SPRING OPEN HOUSE Wear your best spring/Easter hat, and receive 20 percent off one item at Two Women and Upscaled Treasures. March 4, 5-9 pm and March 5, 11 am-6 pm. Free. Two Women Vintage Goods, 2012 E. Sprague Ave. twowomenvintagegoods. com (509-624-4322)

FILM

SPOKANE JEWISH CULTURAL FILM FESTIVAL Since 2005, Jewish Family Services has brought international films to Spokane that share Jewish life and culture with the community. The festival is presented online and in person. See website for details. Through Feb. 27. $5-$42. sjcff2022.eventive.org/welcome (509-747-7394) WILD & SCENIC FILM FESTIVAL A curated collection of independent films about wild places and the people that are working to protect them. Feb. 25, 7 pm. $15-$200. Panida Theater, 300 N. First Ave. panida.org (208-263-9191) CONNECTING IN CHAOS TABLE READS Connecting in Chaos is a table read program designed to foster relationships between writers, actors and the wider Spokane Film Project community. Must be an SFP member to participate. March 6, 4 pm. Free. spokanefilmproject.com/ cic-table-reads/

FOOD

INLANDER RESTAURANT WEEK Inlander Restaurant Week 2022 feature almost 100 restaurants across the region serving three-course meals for $22, $33

or $44 each. This year’s charity partner is Big Table, which supports workers in the hospitality industry. Feb. 24-March 5. inlanderrestaurantweek.com THAI CURRIES Learn to make curries using authentic Thai curry paste with a variety of easy-to-find ingredients. You’ll make panang (red curry) with pork and winter squash, Thai red curry with shrimp, pineapple and peanuts, and Thai green curry with chicken, broccoli and mushrooms. Feb. 24, 6-8 pm. $69. Spokane Community College, 1810 N. Greene St. campusce.net/spokane/course/ course.aspx?c=1154 (509-279-6144) ROCKET WINE CLASS Rocket Market hosts weekly wine classes; sign up in advance for the week’s selections. Fridays at 7 pm. Call to reserve a seat, or register online. Rocket Market, 726 E. 43rd Ave. rocketmarket.com (509-343-2253) SCENIC HOT COCOA CRUISES A hotcocoa bar is available on-board with original cocoa for the kiddos and spiked cocoa for the adults. Offered every FriSun, at 12:30 and 2:30 pm, through March 27. $12-$16. The Coeur d’Alene Resort, 115 S. Second. cdacruises.com/hot-cocoacruises (208-765-4000) ALL YOU CAN EAT PANCAKE BREAKFAST Green Bluff Grange hosts its regular community breakfast with eggs, sausage and pancakes. Toppings include applesauce and/or cherries. Beverages also be available. Feb. 27, 8-11 am. $5-$10. Green Bluff Grange, 9809 Green Bluff Rd. greenbluffgrowers.com (509-979-2607) UNIONTOWN SAUSAGE FEED The 69th annual fundraiser for the Uniontown community building. The drive-through line starts at the Uniontown Co-op on the north end of town, follow the signs to pick up your sausage. March 6, 10 am-5 pm. $15. Uniontown Community Building, Hwy. 195 at Montgomery St. facebook.com/Uniontown-CommunityBuilding-114345654489776 (509-2293414)

MUSIC

HEALING HARMONIES An evening of music and the stories behind the songs performed. Performers include Collin Raye and The Frontmen. Proceeds benefit Cancer Care Northwest Foundation, to support local cancer patients. Feb. 24, 8 pm. $25-$65. Martin Woldson Theater at The Fox, 1001 W. Sprague Ave. ccnwf. org (509-624-1200) LIONEL HAMPTON JAZZ FESTIVAL With over 400 student performances, a dozen world-class jazz artists and nearly 100 workshops, clinics and special exhibits, the Lionel Hampton Jazz Festival honors the music, dance and history of jazz music and one of its most honored artists, Lionel Hampton. Feb. 23-26; see website for full schedule. $20-$120. Lionel Hampton Music Building, 1010 Blake Ave. uidaho.edu/class/jazzfest/events (208885-5900) HOLD FAST TO DREAMS This GU Choir program has themes of resilience, remembrance and responsibility. Selections highlight the struggle for social justice, Black history and excellence, LGBTQIA+, gender equity, the COVID-19 pandemic, and the plight of refugees. Feb. 26, 7:30 pm. Free. Myrtle Woldson Performing Arts Center, 211 E. Desmet Ave. gonzaga. edu/news-events/events/2022/2/26/ hold-fast-to-dreams-gonzaga-choirssocial-justice-concert (509-313-4776) ODYSSEY OF THE STARS: EWU CHAMBER MUSIC CONCERT A concert featur-

ing EWU students and faculty performing a variety of works for small ensembles. Proceeds benefit the EWU Music Department. Feb. 27, 3-5 pm. $10-$20. Bing Crosby Theater, 901 W. Sprague Ave. bingcrosbytheater.com GONZAGA SYMPHONY ORCHESTRA CONCERT Internationally acclaimed pianist Alon Goldstein performs with the Gonzaga Symphony Orchestra for the spring concert. Free for Gonzaga students and employees. Feb. 28, 7:30 pm. $14-$17. Myrtle Woldson Performing Arts Center, 211 E. Desmet Ave. gonzaga.edu/ gonzaga-symphony-orchestra/performance-calendar (509-313-6733) WEDNESDAY EVENING CONTRA DANCE Join the Spokane Folklore Society each Wednesday for contra dancing. First-time dancers get a coupon for a free dance night. Contra is danced to a variety of musical styles: Celtic, Quebecois, Old Time, New England, or Southern Appalachian music from live bands. All dances are taught and walked through, then called to live music. Events feature a different band and caller each week. Come 15 min. early for a lesson. Proof of Covid-19 vaccination required. Wednesdays from 7:30-9:30 pm. $7/members; $10/ general (18 and under free). Woman’s Club of Spokane, 1428 W. Ninth. womansclubspokane.org (509-869-5997) ELTON DAN & THE ROCKET BAND Elton John live tribute concert. March 3, 8 pm. $27.50-$71. Bing Crosby Theater, 901 W. Sprague Ave. bingcrosbytheater.com LIVE FROM SOMEWHERE: GHOST HEART Get to know the story behind the band Ghost Heart, their lyrics and more. Doors at 6 pm, Q&A starts at 6:30 pm. March 3. $15. Magic Lantern Theatre, 25 W. Main Ave. magiclanternonmain.com (509-203-2383) BABY SHARK LIVE! An immersive experience for all ages with Baby Shark and friends for exciting adventures into the jungle and under the sea to explore shapes, colors, numbers and more! Some hit songs in kids spectacular include “Baby Shark,” “Five Little Monkeys,” “Wheels On The Bus,” “Jungle Boogie” and “Monkey Banana Dance.” March 4, 6 pm. First Interstate Center for the Arts, 334 W. Spokane Falls Blvd. firstinterstatecenter.org (509-279-7000) DISNEY PRINCESS: THE CONCERT “Be our guest” as an all-star quartet of Broadway and animated film icons, their magical Music Director and enchanting Prince celebrate all the Disney Princesses in an evening of songs, animation, and stories. March 5, 7:30 pm. $40+. First Interstate Center for the Arts, 334 W. Spokane Falls Blvd. firstinterstatecenter. org/event/disney-princess-the-concert/ (509-279-7000) SPOKANE SYMPHONY MASTERWORKS 6: THE GENESIS OF THE SSO Celebrate last year’s 75th anniversary Spokane Symphony Orchestra by experiencing some of the music performed during the orchestra’s early history. March 5, 8 pm and March 6, 3 pm. $27-$62. Martin Woldson Theater at The Fox, 1001 W. Sprague Ave. spokanesymphony.org

SPORTS & OUTDOORS

NIGHT SKIING SESSIONS Mt. Spokane offers night-skiing sessions every WedSat from 3-9 pm, through March 12. $32. Mt. Spokane Ski & Snowboard Park, 29500 N. Mt. Spokane Park Dr. mtspo-

kane.com (509-238-2220) 10 BARREL BEERCAT The Beercat is the world’s coolest mobile snow pub and was created for epic days on top of mountains. Made to “Drink Beer Outside” anywhere, any time. Lift tickets must be reserved in advance. Feb. 25-27. Silver Mountain Resort, 610 Bunker Ave. silvermt.com (208-783-1111) SPOKANE CHIEFS VS. SEATTLE THUNDERBIRDS Special: Shriners Hospital for Children school night and giveaway. Feb. 25, 7 pm. $17-$37. Spokane Arena, 720 W. Mallon Ave. spokanechiefs.com 2022 USATF INDOOR TRACK & FIELD CHAMPIONSHIPS The National Championship for track and field athletes in the U.S. From sprinters and distance runners; to throwers and pole vaulters, 450 track and field athletes compete. Feb. 26, 9 am-5 pm and Feb. 27, 9:30 am-5 pm. $30. The Podium, 511 W. Dean Ave. usatf. org (509-279-7000) SNOWSHOE MT. KIT CARSON Join the Friends of Mt. Spokane for an interpretive, guided tour around the park and to the summit of Mt. Kit Carson. Intermediate hike; includes equipment, transportation, instruction and guides. Feb. 26, 8:30 am-2:30 pm. $37. spokanerec.org SPOKANE CHIEFS VS. TRI-CITY AMERICANS Special: Spokane Chiefs Fight Cancer Night presented by Inland Imaging. Feb. 26, 7 pm. $17-$37. Spokane Arena, 720 W. Mallon Ave. spokanechiefs.com MEGA DEMO DAY At least 20 brands are represented with over 400 pairs of skis and boards for the the 2022-23 season to try. Proceeds support the Panhandle Alliance for Education. March 5, 7 am2:30 pm. $50-$125. Schweitzer, 10,000 Schweitzer Mountain Rd. schweitzer.com

THEATER

THE CEMETERY CLUB A show about three widows all dealing with the death of their spouse in different ways. Feb. 26, 7 pm, Feb. 27, 2 pm, March 4-5 at 7 pm. $15. Cutter Theatre, 302 Park St., Metaline Falls. cuttertheatre.com (509-446-4108) CHAMPIONS OF MAGIC Live magic show. Feb. 27, 7:30 pm. Northern Quest Resort & Casino, 100 N. Hayford Rd. northernquest.com (509-242-7000)

VISUAL ARTS

BEGINNING WATERCOLOR WITH JANIE EDWARDS Janie teaches the fundamentals of design, color and message using watercolors. This class is for adult students with little experience. Feb. 3-March 31; meets Thu from 6:30-8:30 pm. $180. Spokane Art School, 811 W. Garland Ave. spokaneartschool.net ANN CONTOIS & GAY WALDMAN “Digital Zest,” the art of Ann Contois and Gay Waldman, features images created using intricate layering and editing processes to reinterpret photographic media and to present different perspectives of traditional forms. Through Feb. 27. Free. Liberty Building, 402 N. Washington. spokanelibertybuilding.com NANCY ROTHWELL: ECHOS OF A PANDEMIC This acrylic collage exhibit tells a visual story about the impact the COVID pandemic is having on women. Mon-Fri from 10 am to 6 pm; Sat from 1-5 pm through April 1. Free. The Center, 104 S. Main St., Colfax. whitcolib.org LOCAL REFLECTIONS Featuring landscape and wildlife photographers J.R. McCurdie, Michael Birge, and Dan Smith,

as well as local painter Virginia Shawver; Thu-Sun from 11 am-6 pm through Feb. 26. Free. The Art Spirit Gallery, 415 Sherman Ave. theartspiritgallery.com MIDDLELIFE: RAJAH BOSE The Whitworth University Art & Design Department present the work of photographer Rajah Bose. Open Mon-Fri 10 am-5 pm, Sat 10 am-2 pm, through March 25. Free. Bryan Oliver Gallery, Whitworth, 300 W. Hawthorne Ave. whitworthart.com MOVING TOWARDS SPRING T Kurtz is Spokane Art School’s artist in residence, showcasing her experience in pastels. Mon-Fri from 10 am-5 pm through Feb. 25. Free. Spokane Art School, 811 W. Garland Ave. spokaneartschool.net HOME: IMAGINING THE IRREVOCABLE This exhibit, featuring local Black artists in Eastern Washington, engages artists of various disciplines in a creative and collaborative exploration around the concept of “home.” Fri from 4-7 pm and Sat from 10 am-3 pm through Feb. 26. Free. Gonzaga Urban Arts Center, 125 S. Stevens St. gonzaga.edu/ news-events/events/2022/2/4/ black-history-month-group-exhibit

BUSINESS ADVICE FOR THE REST OF US.

WORDS

PETER MARKUS: WHEN OUR FATHERS RETURN TO US AS BIRDS: Peter Markus joins Auntie’s to discuss his latest book, “When Our Fathers Return to Us as Birds.” Feb. 25, 7 pm. Auntie’s Bookstore, 402 W. Main Ave. auntiesbooks.com AN EVENING WITH ERIK LARSON AND SHAWN VESTAL Larson discusses his book “The Splendid and the Vile” with Shawn Vestal, author of “Godforsaken Idaho.” Each ticket includes a paperback copy Larson’s book. Feb. 26, 2-3 pm. $25. Lewis and Clark High School, 521 W. Fourth Ave. auntiesbooks.com STORYCATCHER EVENT: VETERANS EDITION This event features a live oral history interview conducted by Sara Jane Ruggles, public historian with Auburn Crest Hospice, with retired Air Force Colonel Walter “Buck” Bender, who served as an officer and pilot from 1959 to 1982. In this program, attendees learn about the resources available to help them capture the stories of the veterans in their own lives. Feb. 26, 11 am-1 pm. Free. Coeur d’Alene Public Library, 702 E. Front Ave. cdalibrary.org/ library-events/storycatcher-veterans/ (208-769-2315) SUDS & SCIENCE SEMINAR SERIES: SALVADOR DALÍ A review of the art of this surrealistic artist who sought to transmit concepts such as quantum physics, particle physics, DNA or complexity. Feb. 26, 7-8 pm. Free. The Golden Handle Project, 111 S. Cedar St. goldenhandle.org/suds-andscience (509-868-0264) A CONVERSATION WITH MICHELLE ALEXANDER Michelle Alexander, author of the New York Times bestseller “The New Jim Crow: Mass Incarceration in the Age of Colorblindness,” brings insights on the practice of mass incarceration in the U.S. justice system as well as eye-opening conversation on how to end racial caste in America. Feb. 28, 6-7:30 pm. Free. gonzaga.edu/ news-events/events/2022/2/28/aconversation-with-michelle-alexander n

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Now on Inlander.com: National and international stories from the New York Times to go with the fresh, local news we deliver every day FEBRUARY 24, 2022 INLANDER 35

State legislators in Olympia are working to protect workers in the cash-heavy cannabis business.

NEWS

Legislation for Protection Legislators look to put a bandage on cannabis’ cash problem BY WILL MAUPIN

mid a wave of robberies targeting cannabis retailers, legislators in Olympia are working on a bill they believe will help better protect the cannabis industry and those who work within it. Senate Bill 5927, titled “Concerning the safety and security of retail cannabis outlets,” would require all licenced cannabis retailers to report any robbery or attempted robbery to the state’s Liquor and Cannabis Board within 10 days and change the state’s sentencing laws to allow increased penalties for those found guilty of robbing cannabis retailers. It is similar to existing laws that prescribe increased sentences for those who are found guilty of robbing a licensed pharmacy.

The bill passed the Senate earlier this month with a unanimous 49-0 vote in favor. It is currently working its way through the House, where the Committee on Public Safety is scheduled to take it up this week. In January, Seattle’s KING-TV reported there had been more than 30 incidents of violent robberies and other crimes at cannabis retailers in Washington since November. Unlike other retail businesses, cannabis retailers are particularly vulnerable to these kinds of crimes due in large part to the complex patchwork of laws and regulations surrounding the cannabis industry in the United States. Because cannabis remains illegal at the federal level, many financial institutions are wary of getting

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36 INLANDER FEBRUARY 24, 2022

involved with the industry even where it operates legally under state law. As a result, cannabis retailers operate largely on a cash-only basis. This problem is well known at the federal level, where a solution is on the table and has broad, bipartisan support. The Secure and Fair Enforcement (SAFE) Act, better known as the SAFE Banking Act, has been bouncing around the halls of Congress since 2019. It would prohibit regulators from penalizing financial institutions for working with legitimate cannabis businesses, thereby lessening the industry’s reliance on cash as the dominant method of financial transactions. Despite strong support from both sides of the aisle, and having been passed by the U.S. House on multiple occasions, the SAFE Banking Act has yet to make it through Congress. Some on the left feel it doesn’t go far enough, while some on the right feel it goes too far. Until those two sides — who, again, largely support the legislation — can reach a compromise on a proactive approach to the issue, cannabis businesses will continue to be easy targets for criminals. And individual states, like Washington, will be forced to address these issues reactively. n

NOTE TO READERS Be aware of the differences in the law between Idaho and Washington. It is illegal to possess, sell or transport cannabis in the State of Idaho. Possessing up to an ounce is a misdemeanor and can get you a year in jail and up to a $1,000 fine; more than three ounces is a felony that can carry a five-year sentence and fine of up to $10,000. Transporting marijuana across state lines, like from Washington into Idaho, is a felony under federal law.

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MUD ABOUT YOU I’m a recently divorced woman. With COVID restrictions easing up, I’d like to go out to bars again. I’m rusty on flirting etiquette. Should I have a “pickup line” or wait for a man to make the first move and then hint I’m interested? —Unsure

AMY ALKON

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Men do not speak hint. Hinting to a man is like trying to discuss a complex issue with your cat. It will give you a look like it’s considering your points — while meowing something that means, “Shut up and die so I

can eat your face.” In the wake of #MeToo, waiting for a man to approach you in a bar is likewise less than productive. Young guys tell me they feel “safer” using dating apps because a woman’s “likes” and replies make it clear she’s interested. (A few men joke — half-kiddingly — about having a notary under the bed during sex so they’ll have signed documents of consent: “Your Honor, see page four: ‘Agreement to go to second base.’”) Not surprisingly, evolutionary psychologist T. Joel Wade and his colleagues find that men prefer women’s “direct” pickup lines — unambiguous requests for a phone number, a date, or sex. Direct lines “clearly convey interest” in a way “innocuous” icebreaker lines — like “What the hell is a macaroni ’n’ cheese martini?” — do not. “Flippant” lines — cheeky, creative openers like “Are you an assassin?” — likewise leave men guessing (and often annoyed). Though men will say they love when women ask them out, it’s a risky strategy unless you’re looking for a quick fling. Men evolved to be the chasers of the species and to expect to prove themselves to women with “high mate value” — which is why they cross deserts, fight duels, and build empires instead of napping. Effectively falling out of the sky into a man’s lap can suggest you’re desperate or broken. Instead, make it totally (and repeatedly) clear to a man that you’re interested — with brief touch, extended eye contact, and almost sickening flattery — basically clubbing him over the head 26 times with “YO, DOCTOR DENSE, ASK ME OUT ALREADY.” Unless a guy’s willing to risk asking you out, you won’t know he’s really interested. In contrast with female choosiness, men are “opportunistic maters,” the researchers tactfully observe. Translation: Carpe dickum. Consider that there’s no pickup artist movement for women because the only seduction skill a woman needs is the question: “Wanna go back to my place and be strangers with benefits?” PUG TRAFFICKING I’m a single guy in my 20s using dating apps. It’s been hit-and-miss (mostly miss). My sister showed me her account so I could see how other guys present themselves. I was confused by all the guys posing with cute animals. Isn’t it kinda cringe to see a guy cradling a dog in a Halloween costume? —Dr. Don’t-little It isn’t just the men of OkCupid posing with adorbs animals. Back in 2014, kittens as photo props were a thing for the mass-murdering jihadists of ISIS — like suicide bomber and furbaby daddy Abu Hurayra al-Amriki: “Before I blow up a cafe of innocent people, I like to have a cuddle with my widdle bitty kitty, Butterscotch.” The men of OkJihad sneered at a CNN reporter’s speculation that this was a recruitment ploy to lure lady militants (she-hadists?), but it seems to be more than a random marketing strategy. Evolutionary psychologist Maryanne Fisher and her colleagues found that men on dating apps seeking committed relationships — aspiring Mr. Boyfriends and Mr. Husbands — were more likely than the aspiring Captain Hookups to post pics of themselves with kids and dogs. Chances are the doggie and baby nuzzlers did this subconsciously — probably out of an understanding (shaped by men’s co-evolution with women) of women’s long-term mate preferences. By showing a willingness and ability to invest resources and care for a needy little creature, they’re advertising themselves as “stay and pay” dads in a man mall of “hump ‘em and dump ‘em” cads. Interestingly, cats appeared “infrequently” in men’s profile pics. The researchers speculate that catdaddy “might not be as strong a signal of male investment,” as cats require far less care, attention, and expense than dogs. (They even do their own grooming!) And bad news for our mass-murdering cat fancier friends: Cats are “often equated with femininity,” and men who pose with them are seen by women as “less masculine, more neurotic and less desirable.” (Take that, you ISISSIES!) Now, before anybody shouts, “Hello, gullible!”: Yes, some of these “dogs and babies are my pickup posse” dudes could be lying about wanting a relationship. For your purposes, that doesn’t matter. Posing with a dog or a kid sends the commitment-minded ladies just the right message: “I can care for a more advanced life form than a fake plant.”n ©2022, Amy Alkon, all rights reserved. • Got a problem? Write Amy Alkon, 171 Pier Ave, #280, Santa Monica, CA 90405 or email AdviceAmy@aol.com (www.advicegoddess.com)

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